Betsy (08:01:39 am) : Tonight's 'What's Cooking for the 4th? - Picnic Recipe
Swap' begins at 9:00 pm EDST - I hope you can join us!
Date: Wed, 8 Dec 1993 09:22:32 EST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: CLARISSA FINCO CFINCO@UGA.CC.UGA.EDU
CRUNCH FUDGE SANDWICHES
1 Cup Butterscotch chips
1/2 Cup peanut butter
4 Cups Rice Krispies
1 Tablespoon water
1 Cup Semi-sweet chocolate chips
1/2 Cup confectioners sugar
2 Tablespoons butter or margarine
Melt butterscotch chips with peanut butter in heavy
saucepan over very low heat, stirring constantly until
well blended. Remove from heat. Add Rice Krispies stirring
until well coated. Press half of ceral mixture into buttered
8 x 8 inch pan. Chill. Set remaining ceral mixture aside.
Combine chocolate chips, sugar butter and water. Stir over
hot water until choclate melts and mixture is well
blended. Spread over chilled ceral mixture. Spread
remaining ceral mixture evenly over top. Press gently. Chill
Remove from refrigerator for about 10 min. before cutting
into squares.
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Bubbles (9:14:04 pm) : Ideal 4th of July fare would be: a pasta salad, a
macaroni salad, some hard crust rolls, and a sirloin steak on the grill!! A
steak that has been marinated just right! Ahhhh!
Hi Kate and Risa!
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Kate (9:15:56 pm) : SOUR CREAM POTATO SALAD
10 Medium red potatoes, cooked
-in jackets
1/3 c Clear, bottled Italian
-dressing
1 1/2 c Sliced celery
1 c Sliced green onions
4 Hard boiled eggs
1/2 c Sour cream
1 c Mayonnaise
1 1/2 ts Horseradish sauce
1 ts Yellow mustard
1 1/4 ts Celery seed
1/3 c Diced cucumber
Salt & pepper to taste
While potatoes are warm, pour on the dressing. Chill
2 hours. Add celery and onion. Add the egg whites,
chopped. Sieve egg yolks, combine with mayonnaise,
sour cream, horseradish, mustard, and celery seed.
Chill 2 hours and add diced cucumber.
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CarolB (9:16:36 pm) : Bubbles, you forgot the corn, the tomatoes, and The
Boston Pops! (And a sparkler in your dessert)
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Paul (9:17:10 pm) : My grill recipe would be a basting sauce containing oil
venigar honey teriaki garlic pepper lemon juice,etc.
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Risa G. (9:19:14 pm) : We're talkin' grilling now, huh? Well, I was just
talking about that with Steve and I was telling him how I just read some
recipes that would be delicious for the 4th but I don't think his mom would
eat them. She just likes plain hot dogs and vegetarian baked beans and a
little plain potato salad - no zip!! I would love to make Greek style
burgers and stuffed baked potatoes and some other vegetable but I know her
so I will probably make burgers for us, hot dog for her and some potato
salad and try to jazz that part up.
We don't do much for the 4th. We listen to the firecrackers going off down
the block, we look at the fireworks going on somewhere near by and we eat.
Not much else. Sometimes we watch the national fireworks show on TV or the
Macy's Fireworks, but that is it. We used to play cd's by American rock
groups - that was a tradition for a while - but we stopped doing that. I
liked it. Oh well. Eventually we'll start doing something "traditional" when
our son is a little older and can understand what is going on.
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Kate (9:19:48 pm) : CLASSIC COLE SLAW
1 c Mayonnaise,
2 tb Sugar
6 c Cabbage-shredded
1/2 c Green pepper-thin sliced
3 tb Lemon juice
1 ts Salt
1 c Carrots-shredded
Comdine first 4 ingredients. Stir remaining ingredients. Cover; chill.
Makes 6 cups.
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Risa G. (9:21:23 pm) : Aside from the potato salad, we'll probably grill
some corn. I like doing it in the husk lately. I pull down the husks and
pull out alot of the silks and then I pull the husks back up. I soak them in
water for about an hour or so and then I put them on the grill. About 25
minutes later, turning them about 3 times through the cooking, we have
delicious Jersey corn. Yummy!!
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Kate (9:26:11 pm) : CHILI CHEESE BURGERS
1 1/2 lb Ground Beef
1 ts Chili Powder
3/4 ts Salt
1/4 ts Pepper
6 ea Cheddar Cheese Slices
1/4 c Onion; Finely Chopped,
1 ts Worcestershire Sauce
1/4 ts Garlic Salt
1/4 ts Red Pepper Sauce
2 tb Green Chiles; Canned,Chopped
1 dash Cayenne Red Pepper
Mix all the ingredients together except the cheese slices and chiles. Shape
the mixture into 12 thin patties, each
about 3 1/2-inches in diameter. Place 1 cheese slice
and 1 tsp of the chiles on each of 6 patties. Top with
the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached,
about 10 to 15 minutes.
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Risa G. (9:30:08 pm) : For those of us who like things HOT!:
Jalapeno Cheese Burgers
Makes 4 burgers
1 to 1-1/4 lb. ground beef (I also like ground turkey)
1/2 c. (2 oz) shredded Monterey Jack or Cheddar Cheese w/japalenos
2 T. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
Preheat the grill to medium-hi heat. In a med.-sized bowl, combine all
ingredients; mix well. Divide the mixture into 4 equal amounts and make 4
patties. Grill them for 8 to 12 minutes, or until desired doneness, turning
them over halfway through the grilling.
(From Mr. Food Grills It All in a Snap)
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Kate (9:34:08 pm) : GREEK PASTA SALAD
1/2 c Olive oil
1/2 c Red wine vinegar
1 1/2 ts Garlic powder
1 1/2 ts Basil
1 1/2 ts Oregano
3/4 ts Pepper
3/4 ts Sugar -- or more
8 oz Pasta -- cooked
3 c Mushroom -- thickly sliced
15 Cherry tomatoes -- cut in
Half
1 c Red bell pepper -- cut into
Strips
3/4 c Feta cheese -- crumbled
1/2 c Green onion -- chopped
3 1/2 oz Black olives -- whole
3/4 c Pepperoni slices -- cut into
Strips
Mix together oil, vinegar, garlic powder, basil,
oregano, pepper and sugar. Add remaining ingredients
and toss until all ingredients are well coated. Cover
and chill 2 hours or overnight.
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Betsy (9:46:42 pm) : Velma - here's a ribs recipe for your crock pot
Barbecue Ribs
3 pounds spareribs (we like Pork)
salt and pepper
1 (16oz) bottle barbecue sauce or 2 cups home made
Sprinkle ribs with salt and pepper. Place ribs in broiler pan
under broiler for about 10 min. on each side to brown and
remove excess fat. Or put on your grill outside. Slice ribs
into serving pieces and put in crock pot. Pour in barbecue
sauce. Cover and cook on low 8-10 hours or 4-5 hours on high.
Substitutions: Instead of ribs you can also use chicken, ham or
pork chops. For the chicken I use one whole chicken and place
it whole in the pot. Then pour the sauce over it. Once it is
done it comes real easy off the bone.
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Judy (9:49:12 pm) : Adam's Ribs
Beef or pork spareribs
Dr. Pepper
Liquid smoke
Galic cloves, smashed
Onion, quartered
BBQ sauce
Put spareribs in large pot or Dutch oven.
Cover with Dr. Pepper, so that all ribs are
completely covered. Add liquid smoke, (a few
shakes), garlic cloves to taste (I sometimes
add a whole head of garlic for 12 country-style
spareribs) and onion. Bring to boil, then
simmer until ribs are tender.
Take ribs out and place in shallow pan, pour
BBQ sauce over all and turn ribs over to get
the BBQ sauce over all of the ribs.
Place in a 350† oven and bake until desired
degree of doneness.
The Dr. Pepper adds a sweet taste to the ribs
and they are very moist and tender. We also
use this recipe on the grill with pork chops.
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Judy (9:53:10 pm) : COLA BEEF
3/4 cup cola (not diet)
1/4 cup WOR sauce
1 Tablespoon vinegar
2 cloves garlic, minced
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon red pepper, ground
2 medium onions, chopped
1 1/2 # boneless beef roast
1/2 cup ketchup
2 Tablespoons margarine, melted
For cooking liquid combine cola, WOR sauce vinegar, garlic, bouillon
granules, mustard, chili powder and pepper. Reserve 1/2 cup for sauce.
Place onions and meat in slow cooker pot. Pour remaining cooking liquid over
meat. cook 12 hours on low-medium heat.
Meanwhile for sauce, if desired, combine the 1/2 cup reserved cooking liquid
with ketchup and margarine. Heat through. Set sauce aside.
Transfer meat to cutting board and shred. Discard cooking liquid. Makes 6
servings.
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kd@sb (9:55:02 pm) : For tried and true fast and excellent recipes, try Fast
& Fresh by Marie Simmons. She has a monthly column in the back
of Bon Appetite magazine. I have tried many of the recipes.
The book is easy to follow, accurate and well written.
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Bubbles (9:57:20 pm) : Tonights Kitchen Tip: after using your electric
burner on your range, put a partially filled teakettle on it with the burner
turned off, you'll get some free hot water and no one will touch that burner
and get burned!
Hi Linda!
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Judy (10:01:15 pm) : Parmesan Baked Potatoes
6 Tablespoons butter or margarine, melted
3 Tablespoons grated Parmesan cheese
8 Medium unpeeled red potatoes (about 2 3/4
pounds), halved lengthwise
Pour butter into a 13in. x 9in.. x 2in. baking pan.
Sprinkle Parmesan cheese over butter. Place
potatoes with cut side down over cheese. Bake,
uncovered, at 400 † for 40-45 minutes or until
tender. Yield = 8 servings
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CarolB (10:07:44 pm) : HelloBJ
Cookie, this one looked good to me:
DEPOE BAY SALMON STEAKS
2 limes
6 to 8 salmon steaks, about 1 inch thick
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon-style mustard
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh chives
1/8 teaspoon ground red (cayenne) pepper
Using a tiny-hole grater, grate zest from limes; squeeze juice. Rinse fish;
pat dry. Turn any thin parts of
fish in toward the rib cavity and secure with wooden picks. Pour a thin film
of water in bottom of a
broiler pan and lightly oil the rack. Reserve 2 tablespoons lime juice for
topping. Place fish on rack;
brush with some of the remaining lime juice. Set aside.
To make topping: In a small mixing bowl, beat or whisk together mayonnaise,
sour cream and mustard
until light. Whisk in lime zest and re served 2 tablespoons juice; whisk in
bread crumbs, cheese, chives
and red pepper. Set aside.
Broil fish 3 inches from heat for about 5 minutes, until pale. Turn and
brush again with lime juice. Broil
on second side about 5 minutes or until fish flakes easily with a fork.
Spread topping on fish and return
to broiler; broil about 2 minutes or until topping begins to brown. Serve
immediately.
Yield: 6 to 8 servings
This is served at Frazer's Traveling Brown Bag in south St. Louis. 6/28/97
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Risa G. (10:09:49 pm) : Bubbles, I spent a lot of time in Massachussets and
Maine and I love the cuisine of New England. Lots of fish.
Cookie, have I got recipes for you!!
In fact, here are two just for the grill:
Salmon Steaks
Using Direct Grilling Method
4 salmon steaks, 1" thick
Vegetable Oil
Lemon Butter
Rinse salmon steaks and pat dry with paper towels. Brush both sides of
steaks with oil. Place fish on greased cooking grate. Cook 4-5 minutes on
each side or until fish flakes easily with a fork. (I find that it is
usually about 7 minutes on one side and about 4 on the other so it is still
moist inside but you can try this amount in the recipe).
SALMON LOAF
1 (7-3/4 oz) can of salmon, drained and flaked
1 c. soft bread crumbs
1/2 tsp. salt
1/4 tsp. paprika
2 T. butter, melted
2 eggs, beaten
1/2 c. milk
1/2 tsp. instant minced onion
Flake salmon with a fork. Combine with other ingredients in a bowl; mix
well. Pour mixture into a greased aluminum foil pan or an oven-proof
casserole dish. Do not cover. Position pan in center of cooking grate; cook
35-40 minutes or until done.
USE INDIRECT COOKING METHOD.
I have loads of recipes for salmon but they are in the other room. If you
want 'em, just tell me and they are yours for the asking.
**********************************************************
BJ, I posted the recipes we were talking about last night on the message
board today. Did you get them?
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CarolB (10:14:36 pm) : Here is a fish recipe I make all the time, but not
with salmon. It needs a milder fish, I think. It is easy and so good and I
guess you could make it on the grill.
BAKED FISH IN FOIL
l pound fish fillets., I use orange roughy
1/4 cup lemon juice
dill weed, optional
vegetables: thinly sliced carrots, mushrooms, onion, zucchini, tomatoes (try
anything!)
1/4 cup butter or margarine
Preheat oven to 450* On 4 large squares of foil, place equal amouts of fish,
Pour 1 tablespoon lemon juice over each and saeson. Top each serving with
choice of vegetables and 1 tablespoon butter. Seal foil around fish and bake
10-15 minutes, until fish is done.
Favorite Recipes
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Judy (10:14:46 pm) : AUTUMN APPLE SALAD
1 can (20 ounces) crushed pineapple, undrained
2/3 cup sugar
1 pkg. (3 ounces) lemon-flavored gelatin
1 pkg. (8 ounces) cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3
minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until
mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and
whipped topping. Pour into a 9-in. square baking pan. Chill until firm. Cut
into squares and serve on lettuce leaves. Yield: 9-12 servings.
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Betsy (10:20:03 pm) : Good night Carol :)
Here's a Canadian ribs recipe for you Pat
From: andre diochon zargo@accent.net
Newsgroups: rec.food.recipes
Montreal's Bar-B Barn's Ribs
I don't have the Gazette clipping, but this recipe was given to me by a
friend as the original thing.
Gently simmer for 15-20 minutes beef ribs. This will help to tenderize.
Dry them well with paper towels and saute in a bit of oil.
Mix together and bring to a boil:
2 cups brown sugar
1 cup apple sauce
1/2 cup ketchup
6 tablespoons lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
Place ribs in an ovenproof dish with sides 2-3 inches high. Baste with the
sauce on all sides and cook at 275 F for 3 hours. Baste with sauce that you
have left every 1/2 hour approx.
Linda Ranger
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Pat Riley (10:22:22 pm) : I'm sorry, I know that there are some wonderful
ways to cook Salmon but we really only do it 2 ways. Whole stuffed with lots
of sliced onions, sliced lemons, garlic and salt, then BBQ ed or baked in
foil. Or, in steaks or filets lightly floured and panfried in butter. Just a
little lemon and salt and pepper for me. I love the flavor of salmon on it's
own.
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sara (10:26:27 pm) : sorry, kate -- didn't see anything like that in my
files, but here are some salmon recipes for anyone interested:
ROAST SALMON WITH POTATO BASIL CRUST
2 Idaho potatoes, peeled
2 sprigs fresh basil
4 salmon fillets (6 oz. each)
Salt
White pepper
1/4 c. clarified butter
3 tbsp. peanut oil
Cut off ends of peeled potatoes and stand on cut end. Pare sides to form a
rounded cylinder. Lay the potato on its side and slice paper thin. Put the
basil leaves on top of the fillets. Lay potato slices over the top of the
basil, overlapping them to resemble fish scales. Salt and pepper to taste.
Cover with clarified butter and chill (this is to prevent potatoes from
turning brown). Preheat oven to 375 degrees. Pour the peanut oil into a 12
inch saute pan over medium heat. Add the fillets, potato side down, and
saute until the edges begin to brown (if salmon slides away from potatoes,
simply press back together again). Then place the pan in the oven and bake
about four minutes for medium done salmon. Spoon warm tomato chutney onto 4
plates. Place salmon fillets on top, potato side up. Garnish with basil
sprig and serve. Serves 4.
SALMON CASSEROLE
1 tbsp. butter
4 tbsp. bread crumbs
1 1/2 lbs. potatoes, peeled and sliced
3/4 lb. fresh salmon (or 1 lg. can)
1/2 tsp. salt
3 eggs
1 1/2 c. cream
1 tsp. sugar
Preheat oven to 400 degrees. Use half of the butter to grease a 2 quart
baking dish. Sprinkle the dish with half of the bread crumbs. Beginning and
ending with potatoes, combine and alternate with layers of salmon. Beat the
eggs, cream, sugar and salt and pour over the casserole. Sprinkle with
remaining bread crumbs and dot with butter. Bake about 1 hour. Serve with
vinegar or melted butter
ALASKA NUGGET
1 1/2 c. fresh salmon or canned
1/2 c. mashed potatoes
1 tsp. minced celery
1 tbsp. butter
1/2 tbsp. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2
inch cubes
Remove all bones and skin from salmon and mix well with mashed potatoes.
Cook celery and onions in butter until tender, then mix with salmon. Add
seasoning and shape mixture into little balls, the size of walnuts. Push a
cube of cheese into center of ball. Then re-shape the ball. Roll in bread
crumbs and fry in enough fat to cover at 375 degrees.
SALMON - SHRIMP KABOBS *
2 c. long-cooking vegetables
(whole tiny new
potatoes, halves;
zucchini, cut
into 1/2 inch
slices; OR baby
corn on the cob)
3/4 lb. fresh OR frozen lg.
shrimp in shells
(about 16)
1/2 lb. fresh OR frozen
salmon fillet, 1 inch
thick
MARINADE:
1/4 c. wine vinegar
1/4 c. catsup
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. bottle minced
garlic
1/4 tsp. pepper2 c. quick-cooking
vegetables (fresh pea
pods; red sweet pepper,
cut into 1 inch pieces;
OR sm. whole fresh
mushrooms)
In medium saucepan cook long-cooking vegetables in small amount of boiling
water until neatly tender. (Allow 12 to 15 minutes for new potatoes; 3 to 4
minutes for baby corn; and 1 to 2 minutes for zucchini.) Drain and cool.
Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp. Cut
salmon into 1 inch pieces. For marinade, in small mixing bowl, stir together
ingredients above. Place long-cooking vegetables, seafood, quick cooking
vegetables and marinade in a plastic bag in a shallow pan. Marinate in
refrigerator for 2 to 4 hours, turning once. Drain vegetables and seafood,
reserving marinade. Thread vegetables and seafood alternately on 8 to 10
inch skewers. Brush grill rack with oil. Grill kabobs on uncovered grill
over HOT coals for 10 to 12 minutes or until shrimp turn pink and salmon
flakes with a fork. Turn and brush with reserved marinade frequently. *This
isn't as much work as it might seem - preparation can be done 2 to 4 hours
ahead of time. It's a delicious and elegant dinner (great for vegetarians!)
and fun to eat!
SUMMER SALMON SALAD
8 c. mixed salad greens (Romaine,
Boston and Bibb lettuce), washed, dried
and torn into pieces
1 bunch scallions, chopped
1 green pepper, diced
1 c. cooked, chilled artichoke hearts
3 c. poached fresh salmon, chilled
1 lb. marinated cooked green beans
1 bunch tiny beets, cooked, peeled
and chilled
1 red pepper, diced
6 hard-cooked eggs, halved
12 anchovy fillets (optional)
4-6 sm. cooked red-skinned potatoes,
sliced
3 tomatoes, cut into wedges
12 black olives
Mustard salad dressing
Place greens, scallions, peppers and artichoke hearts in a deep spaghetti
dish or shallow salad bowl. Toss lightly. Place salmon in mound in the
middle of the greens. Drain beans and arrange in piles at 3-6-9-12 o'clock
positions. Arrange beets in one quadrant, egg halves topped with anchovy
fillets in another. Toss potato slices in tablespoon of bean marinade and
arrange in third quadrant. Toss salad with dressing at table after guests
have seen your composition. Serves 8.
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Judy (10:28:47 pm) : Also making these for the 4th.
TURTLE BARS
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup pecan halves
TOPPING:
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
In a mixing bowl, beat flour, sugar and butter on medium sped for 2-3
minutes. Press firmly into an ungreased 13x9x2-inch baking pan. Arrange
pecans over crust. Combine butter and brown sugar in a heavy saucepan. Bring
to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at
350 degrees for 18-22 minutes or until bubbly. sprinkle chocolate chips on
top; let stand for 3 minutes. Spread chocolate but allow some chips to
remain whole. Cool completely; cut into small squares. Makes 8 dozen.
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sourdough (10:29:57 pm) : CHICKEN SALAD IN CANTALOUPE DISHES
Canned chunk chicken packed in water
Lite mayo
Green grapes
Strawberries
Lettuce
Cantaloupe
Clean out the cantaloupes and score and peel halves. Mix the mayo with
chicken, salt and pepper. Half the green grapes and fold into the chicken
mixture. Spoon mixture into cantaloupe halves, cut off bottom of cantaloupe
so it will sit on plate. Arrange lettuce greens on plate with strawberries
and grapes as garnish. I served with crescent rolls and cream cheese/apricot
preserves spread, champagne with strawberries.
Serves 6
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Kathy (10:30:44 pm) : We are having two churches get together in the park
for the fourth.
BBQ ribs, salads, and lots of fattening things. Plus, we get to
play horseshoes, volleyball, etc.
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Judy (10:33:04 pm) : Making these too.
ICEBOX BUTTERHORNS
1 pkg active dry yeast
2 Tablespoons warm water (110† - 115†)
2 cups warm milk (110† - 115†)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter or margarine, melted
Additional melted butter
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt
and 3 cups flour; beat until smooth. Beat in butter and remaining flour
(dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl.
Cover and refrigerate overnight. Punch dough down and divide in half. On a
floured surface, roll each half into a 12 in. circle. Cut each circle into
12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place
rolls point side down, 2 in. apart on greased baking sheets. Cover and let
rise in a warm place until doubled, about 1 hour. Bake at 350† for 15-20
minutes or until golden brown. Immediately brush tops with melted butter.
Yield: 2 dozen.
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sourdough (10:33:07 pm) : Hubby and I doing a whole turkey on the spit with
the Weber in a jerk rub. A 15# bird only takes 2 hours on the Weber, very
moist and delicous.
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BJ (10:34:37 pm) : We like to BBQ turkey using indirect cooking method.
Cant fit a l5lb. one in it though - usually do about a 8lb.
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Linda (10:39:08 pm) : Apppetizer - How about Roasted Garlic done on the
barbecue Spread the roasted garlic on baguette bread. First
spread with cream cheese and then the roasted garlic
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Cookie (10:39:50 pm) : How about bacon wrapped scallops or seafood stuffed
mushrooms for the appetizer?
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BJ (10:40:18 pm) : spread on what? Our group of friends still love the
Spinach dip with breads and of course Hot Salsa and tortilla chips
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Kathy (10:41:02 pm) : Stuffed Mushrooms
Clean mushrooms. Chop the cap.
Mince green onion.
Add your favorite shredded cheese.
Mix together with a little light mayonnaise.
Put on foil on the BBQ until cheese melts, and mushrooms are soft.
You can put melted butter on the mushroom caps first.
Put on aluminun foil on grill untill soft and cheese melted
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Pat Riley (10:41:31 pm) : Have you ever made bacon-wrapped water chestnuts.
Really yummy? Partially cook the bacon and then wrap the chestnuts then
marinate them in a bit of soya and brown sugar. Bake in the oven until hot
and bubbly. Really, really nummy.
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kd@sb (10:43:58 pm) : Kathy,
For interesting muffin recipes, try Marion Cunningham's, The
Breakfast Book". One of my all time favorites. Simple, classic recipes.
Perhaps you can get it through Betsy?
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Kathy (10:44:33 pm) : Stuff fresh trout with a stuffing of:
Mushrooms
Minced onions
garlic
bacon bits
bread crumbs
Add garlic, salt, lemon pepper.
Spray fish with a light marinade. BBQ until tender.
cheese
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Judy (10:45:35 pm) : Betsy, I found these.
TURTLE BROWNIES
The lusciously sticky caramel-pecan top layer in this brownie was inspired
by the chewy
chocolate candies called "turtles."
For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
For garnish if desired: 1 ounce semisweet chocolate
Preheat oven to 350ƒF. and butter and flour a 9-inch square baking pan,
knocking out
excess flour.
Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat,
stirring, until
smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown
sugar
and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until
mixture is
glossy and smooth. In a bowl sift together flour, baking powder, and salt
and add to
chocolate mixture, beating just until batter is combined well.
Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or
until a tester
comes out clean. Cool brownie layer completely in pan on a rack.
Make caramel-pecan layer:
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt
to a boil over
moderate heat, stirring until sugar is dissolved, and boil mixture, without
stirring, until it
turns a golden caramel. Remove pan from heat and carefully add cream and
vanilla
(mixture will bubble up and steam). Stir in pecans and quickly pour mixture
over brownie
layer, spreading evenly. Cool brownies completely in pan on a rack.
Make garnish:
In a double boiler or metal bowl set over a saucepan of barely simmering
water melt
chocolate, stirring, until smooth and remove top of double boiler or bowl
from heat.
Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into
one corner of
bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze
chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4 hours.
Cut chilled brownies into 16 squares and remove from pan while still cold.
Let brownies
come to room temperature before eating. Brownies keep, covered and chilled
in one
layer, 5 days.
Gourmet
December 1996
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sara (10:45:59 pm) : here ya go, kit-kat:
MALT-O-MEAL MUFFINS
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. white sugar
1/2 c. malt-o-meal
1 egg
1/2 c. milk
2 tbsp. melted butter or liquid
shortening
Sift together: Add: Blend and mix with the flour. Stir until blended but not
smooth. Fill greased muffin tins 2/3 full. Bake 15 to 18 minutes.
MALT-O-MEAL MUFFINS
1 egg
4 tbsp. liquid shortening
3/4 c. milk
3/4 c. Malt-O-Meal
1 1/4 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
Mix together. Bake at 400 degrees for 20 minutes.
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Kathy (10:48:15 pm) : Favorite Muffins
1 Egg
1/2 cup milk
1/4 cup salad oil
1-1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Mix together. Fill muffin cups 2/3 full. Bake 25 minutes
I add huckleberries, but I have used Special K cereal for
good breakfast muffins.
1/2 cup sugar
2 trasdpoons baking powder
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Linda (10:49:37 pm) : BAKED BRIE
1 french brad cannonball (round loaf, roughly 6-inches across)
1 (8-ounce) round brie cheese
5 to 6 sundried tomatoes(packed in olive oil) coarsely chopped
5 to 6 fresh basil leaves, chopped
Bread or assorted crackers
Preheat oven to 350 degrees. Cut bread horizontally, appx halfway up from
bottom. Using brie cheese as a size guide,
cut and scoop out center of bread so that cheese can fit into bottom half of
bread (save chunks to serve with heated load). Before placing cheese inside,
drizzle a little of the
olive oil from jar of sundried tomatoes into the cavity of the bread.
Remove top rind of brie. Place brie into scooped out bread, dot top sundried
tomatoes and basil leaves; drizzle with a little more olive oil. Place upper
half of brad on top. Wrap tightly in aluminum foil. Bake 15 to 20 minutes or
until cheese is soft and thoroughly heated. Remove from oven, unwrap, and
remove bread top. Serve immediately with additional bread or crackers.
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Betsy (10:59:38 pm) : Date: Fri, 5 Aug 1994 14:30:24 EDT
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Subject: RECIPE: Virgin Islands Ginger Beer
Virgin Islands Ginger Beer
1/2 pound fresh ginger
1 gallon water
1/2 to 1 cup sugar
few drops almond extract (optional)
1. The day before serving, peel and finely chop ginger. Put in
blender or food processor with a small amount of water and puree
until smooth. Soak overnight in water in the refrigerator.
2. The next day, pour ginger through a cheesecloth. Add sugar
to taste and a few drops almond extract, if desired.
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sourdough (11:25:09 pm) : The best way I've found to do game meat is to soak
it overnight in a strong mixture of coffee...this brk down some of the
fibers and takes some of the gamey taste out...then continue to prepare your
recipe. I've used it on bear,moose,caribou and sheep.
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Pat Riley (11:31:03 pm) : I'm not sure if it'll work for game but I once saw
a lady on a cooking show who won lots of County Fairs with her Fried
Chicken. Her secret was to cut up the chicken and put it all in a bowl. She
then filled the bowl with cold water and then added a couple teaspoons of
baking soda and salt and then let it sit for an hour or 2. Then you just
dredge the chicken in your favorite flour mixture. I've tried it and the
chicken comes out nice and tender and moist
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Kathy (11:36:01 pm) : For a cold picnic:
Lemon Chicken Bake
Melt butter in a baking pan.
Add lemon pepper, salt, sage,
melt a little honey in the butter
Roll chicken in the honey butter. and spices.
Sprinkle with lemon juice and parmesan..
Once or twice while baking (325 - 1 hour), coat with the juices.
Add lemon pepper, garlic and salt
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Kathy (11:39:27 pm) : Waternelon Cooler
Cut water melon into bite size pieces
Cut up bananas, strawberries, kiwi.
Mix together.
Splash cranberry sparkling cider over all.
Add grapes, and coconut.
Splash cranberry sparkling cider over
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Kathy (11:52:25 pm) : 3 cups cooked fresh peas
1/2 cup diced cheddar cheese
3 tablespoons minced onion
cherry tomatoes
1/2 cup dressing
Mix well. Add whatever else you want
like broccoli)
salad greens
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Paul (11:53:44 pm) : Kathy, Ido broccoli by droping it in boiling water for
four minutes then drain and sprinkle fresh grated parmisan,a teaspoon of
butter,juice of some lemmon orlime, replace lid and shake to coat.
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Kathy (11:57:23 pm) : My favorite broccoli recipe
Steam broccoli
Saute mushrooms and onions.
Pour over your favorite spaghetti sauce
Sprinkle on paremesan cheese.
and paremesan cheese.
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candy (11:57:29 pm) : like that idea, I add chinese noodles and nuts to most
of my salads
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Kathy (00:05:19 am) : Mexican Pizza
1 large pizza crust (I make my own)
1 large can refried beans
1 lb. hamburger meat
1/4 onion
1/2 cup sliced olives
1 cup or more of shredded cheese
1 pkg. taco seasoning
Brown hamburger. Drain. Add taco
seasoning and water.
Spread refried beans over partially baked
pizza crust.
Add meat, onions, and cheese.
Top with olives. (Add hot peppers if you
like them). Bake 25 minutes at 375
Serve with hot salsa
Kathy (00:09:33 am) : It is pouring rain here. I hope we will have
a nice 4th.
I cheat! I give him whatever we had for
dinner, add some fruit, yogurt, and non
fat cookies. He heats it up at work.
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