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TALK TKL 7/14 Recipe Riot
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(1:20:48 pm) : Judy/AZ (11:36:38 am) : LOQUAT JAM
1 lb. partially ripe loquats
1 1/2 c. sugar
1 c. water
Wash fruit, scald peel and remove seeds. Force fruit
through food chopper, using coarse blade. Put ground fruit,
sugar and water in saucepan. Bring to a boil and boil rapidly
until mixture sheets from side of spoon. Pour into hot steril-
ized jars and seal. Makes about 2 1/2 pint jars.
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behr (5:49:36 pm) : it's whats for dinner:
Chicken Tequila Fettucine
1 lb fettucine
3 T Tequila
1/3 c fresh cilantro
2 T lime juice
2 T minced garlic
3 T soy sauce
2 T minced jalapeno pepper
1 1/4 lbs chicken breast, cut into cubes
3 T buttter
1/4 medium red onion, sliced
1/2 c chicken stock
1/2 red pepper, thinly sliced
* also these ingredients 1/2 yellow bell pepper, thinly sliced 1/2 green
bell pepper, thinly sliced 1 1/2 c heavy cream (could be reduced to just
over a cup) Cook pasta to coincide with the finishing of the sauce. Cook 1/3
c cilantro, garlic and jalapeno pepper in 2 T butter over medium heat for
4-5 minutes.Add stock, tequila and lime juice. Bring the mixture to a boil
and cook
until reduced to a paste like consistency; set aside. Pour soy sauce over
chicken; set aside for 5 minutes. Meanwhile cook onion and peppers stirring
occasionally with remaining 1 T butter over medium heat. When vegetable have
wilted;add chicken and soy sauce, toss and add reserved tequila/lime paste
and cream. Bring to a boil. gently boil until chicken is cooked through and
sauce is thick. Toss with well drained fettucine and garnish with cilantro.
Serve.
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Annie, TX (6:28:33 pm) : * Exported from MasterCook *
90 Minute Dinner Rolls
Recipe By : Cheri Kline
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- unsifted
2 tablespoons sugar
1/2 teaspoon salt
1 package yeast
1/2 cup milk
1/4 cup water
2 tablespoons margarine
1 egg
1 teaspoon vanilla
Mix 3/4 cup flour, sugar, salt, and undissolved yeast.
Heat milk, water, and oleo until warm (120-130 F).
Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add 1/4
cup flour. Beat at high speed for 2 minutes.
Stir in enough additional flour to make a soft smooth dough. Knead until
smooth.
Divide dough into 12 equal pieces. Shape into balls and arrange in a greased
8" round pan. Cover rolls. Place in a draft free warm place. Let rise to
double in bulk.
Bake at 375 F for 20-25 minutes.
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Sara (7:12:23 pm) : H
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Annie, TX (9:21:11 pm) : * Exported from MasterCook *
Carrot Soup
Recipe By : Hawkins Futura Cookbook - 1987 Supplement
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large carrots -- cut in 1/2" pieces
1 large potato -- peeled, cut in 1" pc
1 medium onion -- chopped
1 1/2 teaspoons cumin -- ground
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
4 1/2 cups chicken stock -- fat removed
6 tablespoons yogurt
Too cook reduced quantities: reduce all ingredients proportionally.
1. Put all ingredients except yogurt in cooker.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and
cook for 4 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Discard bay leaf. mix the soup smooth in a blender or
mash it through a sieve.
5. Return soup to cooker. Reheat. Serve hot. Garnish each individual
serving with a tablespoon of yogurt.
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Betsy, NY (9:26:02 pm) :
Date: Tue, 19 Oct 1993 19:35:35 -0400
Sender: Foodlore/Recipe Exchange
From: Lana Porter
DOUBLE CHOCOLATE ROCKY ROAD BARS
1 1/2 cups graham wafer crumbs
1/2 cup butter
1 1/2 cups flaked coconut
1 1/2 cups chopped nuts
1 1/2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 can (300 ml) sweetened condensed milk
3 squares semi-sweet chocolate, melted
Combine crumbs and butter. Press into 9x13 inch pan. Sprinkle
coconut over crumbs; add a layer of nuts, marshmallows, and chocolate
chips. Drizzle condensed milk evenly over top. Bake at 350 degrees for
25 to 30 minutes. Remove from oven and drizzle with melted chocolate.
Cool before cutting. Makes 36 bars (depending on how you slice 'em!).
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Annie, TX (9:28:24 pm) : * Exported from MasterCook *
Crock Pot Cider Pork Stew
Recipe By : internet
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork -- cubed
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon thyme -- dried
1/4 teaspoon pepper
6 whole carrots -- sliced
4 potatoes -- quartered
2 onions -- sliced
1 apple -- chopped
2 cups apple cider
1 tablespoon vinegar
1/2 cup water -- cold
1/4 cup flour
Combine 3 tablespoons flour, salt, thyme and pepper-toss with meat.
Put carrots, potatoes, onion, apple in cooker. Top with meat cubes.
Combine apple cider and vinegar- pour over meat.
Cover and cook low 10-12 hours. turn cooker to High. Blend 1/4 cup flour and
1/2 cup cold water-blend well.
Stir into liquid n crock pot. Cover and cook 15 minutes or until thickened.
Season to taste.
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Betsy, NY (9:28:59 pm) :
Chocolate No-Bake Cookies
Lori
2 Cups of Sugar
1/2 Cup of Milk
1/4 Cup of Margarine (1/2 stick)
2 Tablespoons cocoa
1/2 Cup Peanut Butter (optional)
1 Teaspoon Vanilla
3 Cups of Quick Oats
Boil sugar, milk, margarine & cocoa for one full minute. Remove from
heat & add peanut butter, oats, & vanilla. Blend well & drop by
tablespoons onto waxed paper.
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Betsy, NY (9:29:48 pm) :
Chocolate Waffle Cookies
S. Sandberg-Grohe
6T cocoa
1t shortening
6T margarine or butter
1C flour
2 eggs
3/4 C sugar
1t vanilla
Melt first three ingredients in small pan, then set aside to cool. Mix
rest, then add chocolate mixture. Drop by teaspoonful on each square of
a waffle iron and cook for one minute. When cool drizzle with melted
frosting. I use BC chocolate frosting but a cocoa/powdered sugar/milk
frosting would work well also.
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Betsy, NY (9:31:07 pm) :
Easiest Peanut Butter Fudge
Karen Deck
-Begin Recipe Export- QBook version 1.00.14
Title: Easiest Peanut Butter Fudge
Keywords: candy, fudge, peanuts, Internet
EASIEST YET PEANUT BUTTER FUDGE
1 bag (12 oz. milk chocolate chips
1 jar (12 oz.) crunchy peanut butter
1 can (14 oz.) sweetened condensed milk
Melt chocolate and peanut butter in top of double boiler. Remove from
heat and stir in milk. Pour in an 8 by 8 inch pan lined with wax paper.
Refrigerate to chill. Cut in 1 inch pieces. Yields 1-1/2 pounds.
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Risa G., NJ (9:40:06 pm) : Here is a great recipe for eating in this
weather!! From the latest Gourmet Magazine:
Tomato and Herb Salad
For Vinaigrette
1/4 c. fresh lime juice
1 tsp. salt
1 tsp. sugar
freshly ground black pepper to taste
1/2 c. extra virgin olive oil
For Salad
4 lb. large vine ripened tomatoes
1 c. packed flat leaf parsley leaves
1 c. packed coriander leaves
1/2 c. thinly sliced mint leaves
1/2 c. thinly sliced scallions
Make Vinaigrette
In a small bowl, whisk together lime juice, salt, sugar, and pepper and add
oil in a stream, whisking.
Cut tomatoes into 1/2" thick slices and arrange decoratively on a platter.
Drizzle tomatoes with about 2/3 of vinaigrette.
In a bowl, combine herbs and scallions and toss with remaining vinaigrette.
Mound herb mixture on top of tomatoe slices.
Serves 16.
arranges
naigrette
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Betsy, NY (9:45:30 pm) :
Title: Crockpot Spanish Rice
Keywords: crockpot, rice, beef
Yield: 6 servings
1 1/2 lb Ground beef; browned &
-drained
1 md Onion; chopped
1 Green pepper; chopped
14 1/2 oz Tomato, whole; OR
2 lg Tomato; sliced & quartered
16 oz Tomato sauce
3/4 c ;Water
2 ts Chili powder
2 ts Worcestershire sauce
1 1/2 ts salt
3/4 c Rice, converted; raw
Stir all ingredients together. Cover and cook on low 7 to 9 hours (High
3 hours).
We like a spicier (hotter) flavor and a moister casserole, so I replace
the tomato sauce with 2 tbsp Hot Thick & Chunky Salsa, 1/4 c sherry and
1 15 oz can tomato sauce.
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Annie, TX (9:46:56 pm) : * Exported from MasterCook *
Crock Pot Cider Pork Stew
Recipe By : internet
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork -- cubed
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon thyme -- dried
1/4 teaspoon pepper
6 whole carrots -- sliced
4 potatoes -- quartered
2 onions -- sliced
1 apple -- chopped
2 cups apple cider
1 tablespoon vinegar
1/2 cup water -- cold
1/4 cup flour
Combine 3 tablespoons flour, salt, thyme and pepper-toss with meat.
Put carrots, potatoes, onion, apple in cooker. Top with meat cubes.
Combine apple cider and vinegar- pour over meat.
Cover and cook low 10-12 hours. turn cooker to High. Blend 1/4 cup flour and
1/2 cup cold water-blend well.
Stir into liquid n crock pot. Cover and cook 15 minutes or until thickened.
Season to taste.
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Annie, TX (9:51:40 pm) : * Exported from MasterCook *
Chicken and Rice- Crock Pot
Recipe By : internet; modified
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound mushroom -- fresh & sliced
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup green bell pepper -- chopped
2 pounds chicken
1 teaspoon chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon salt
2 cups water
3/4 cup rice -- uncooked
Pam a skillet- brown mushrooms, onion, celery, gr. pepper, and chicken on
all sides. Stir in seasonings and transfer to crock. Can be refrigerated
overnight. Start crock pot on low. When ingredients are heated, add rice.
Cook until done.
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Betsy, NY (9:51:53 pm) :
Title: Creamy Scalloped Potatoes
Keywords: potatoes, crockpot
Yield: 6 servings
2 lb Potatoes
1 sm Onion; thinly sliced
1/4 c Flour
1 ts Salt
1/4 ts Pepper
2 T Butter
1 cn Cream of mushroom soup
4 sl American cheese
Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp.
cream of tartar. Drain. Put half of sliced potatoes in greased crock
pot. Top with half of onion slices, flour, salt and pepper. Add
remaining sliced potatoes and onions. Sprinkle with remaining flour.
Add butter and undiluted soup. Cover and cook on low (200 degrees) for
7 to 9 hours (or, high, 300 degrees, 3 to 4 hours). Add cheese slices
about 30 minutes before serving. Recipe may be doubled for 5 quart
crock pot.
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Betsy, NY (9:55:11 pm) :
Date: Tue, 26 Jul 1994 11:52:41 -0600
From: Reid
Subject: Crock Pots and apples and sauce, oh my!
Hi! I love applesauce, especially homemade (oh oh, police!). Here
are a couple of apples/crock pot recipes that I enjoy!
* Exported from MasterCook II *
Apples Baked in Wine
Recipe By : Extra-Special Crockery Pot Recipes - Lou Seibert Pappas
Serving Size : 4 Preparation Time :0:00
Categories : Crockery
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Rome Beauty or Golden Delicious apples
1 Orange
1/2 Cup Rose wine
1/8 tsp Nutmeg
1/3 cup Light Brown Sugar
Whipped cream -or- ice cream for topping
Core apples. Peel off a ring around top. Arrange in crockery pot.
Remove 2 strips orange peel with vegetable peeler. Cut orange in half.
Squeeze out juice. Add peel, juice, wine, nutmeg and brown sugar to
crockery pot. Cover. Cook on low (200) 3 to 4 hours, or until apples are
fork tender. Cool. Serve with whipped cream or ice cream.
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Risa G., NJ (9:56:51 pm) : From the Occasional Vegetarian.
Fusilla with Chinese Coriander Sauce
Serves 2
2 dried chinese mushrooms
1 c. cold water
1-1/2 tsp. cornstarch
1 T. white wine
2 tsp. salt
1/3 lb. fusilli
1 T. olive oil
1/3 c. sliced scallions
1 tsp. minced fresh ginger
1 tsp. minced garlic
2/3 c, vegetable stock
1 T. soy sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
1/4 tsp. chili oil
1 tsp. sesame oil
1. Soak mushrooms for 30 minutes. Lift mushrooms from water and squeeze out
as much water as possible. Cut into thin strips.
Dissolve cornstarch in white wine. Set aside.
Bring water to a boil. Add salt and pasta. Cover until water boils. Cook
fusilli al dente - 8-10 min. Drain.
While fusilli is cooking, place a cast iron pan over hi heat for 1 min. Add
olive oil. Turn the heat to low and add scallions, ginger, and garlic. Saute
until they begin to wilt, 2 min. Add mushrooms, stock, soy sauce and sugar.
Restir the cornstarch mixture. In a steady stream, add it to the skillet,
stirring constantly to avoid lumps. Add cilantro and simmer for a few
seconds. Remove from the heat. Stir in chili oil and sesame oil. Add pasta
and toss well to coat. Serve immediately.
My husband and I tried this one a few weeks ago and it was delicious!!! A
great chinese-y taste!!
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Betsy, NY (9:59:34 pm) :
Lars Larsen
s40391060@sb.hhs.dk
Kentucky Bourbon Cake
3/4 lb butter
2 cups white sugar
2 1/4 cups light brown sugar, firmly packed
6 eggs
5 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon mace
2 cups bourbon whiskey
3 1/2 cups (1 lb) pecan nuts chopped
Cream butter and approx. half of the sugar, in another bowl, beat the eggs
with the remaining sugars until light and fluffy (several minutes at least).
Combine the butter and egg mixtures. Sift the dry ingredients and add
them along with the whiskey a little at a time to the egg/butter mixture.
Finally stir pecans into the batter. Bake in a slow oven in a large (10
inch)
tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the
cake comes out clean.
The recipe now says to wrap the cool cake in Al foil and keep in the fridge
for a week or two to let the flavors "meld", however everyone around my
house usually consumes it in the following few days. This cake when baked
still contains a substantial amount of whiskey! Its rather surprizing. I
assume the vapors get trapped in the cake or whatever. It tastes great
(really great) with a blob of sweetened whipped cream (with vanilla of
course).
BTW this makes a heck of a large cake. I have made little cakes in those
minature loaf pans to give as Xmas gifts and it worked great, dividing the
recipe in half.
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Mimi, TX (10:08:26 pm) : Pear Butter & Pear Jelly
Wash & Core (don't peel, but remove any blemishes) about 12
large or 25 small pears. Place in a 3 1/2 quart crock-pot slow
cooker. Add 1/2 cup water & cook on low setting with lid on
for 8-10 hours until pears are very soft. When done, let cool.
Drain juice & strain through a very fine strainer. Set juice
aside for jelly making. Process cooled pears in a food
processor until very smooth. Measure 2 quarts (8 cups) pear
puree into slow cooker. Add 1/3 cup orange juice & 1/2
teaspoon nutmeg, stir. Add 4 cups sugar, 1 cup at a time,
stirring after each addition. Cook on high setting, with lid on
for 2 hours. Then remove lid & let cook for about 8-10 more
hours, stirring occasionally if you can, (but it is not necessary)
until very thick, hot & deep brown in color. It should be
reduced in volume by about 1/3. Ladle into hot, sterilized jars.
Adjust caps. Process jars in boiling water bath for 10 minutes.
Yield 3-4 pints.
To Make Jelly: Measure 4 cups juice into kettle. Sprinkle 1
package Ball No Sugar Needed Pectin over juice stirring
with a wire wisk. This may take a few minutes. Measure 3
cups sugar, set aside. Bring juice & pectin mixture to a boil,
stirring constantly. Add sugar & bring back to a full rolling boil
for one full minute. Skim foam if necessary. Ladle into hot
sterilized jars. Adjust caps. Process for 10 minutes in a boiling
water bath. Yield 2-3 pints.
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Annie, TX (10:15:27 pm) : ---------- Recipe via Meal-Master (tm) v8.02
Title: HOME-STYLE BREAD PUDDING
Categories: Crockpot, Desserts
Yield: 4 servings
2 Eggs, slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 c 1-inch bread cubes
1/2 c Brown sugar
1/2 c Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,
bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place
metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set
baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve
pudding warm or cool. Makes 4 to 6 servings.
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Lance, Tx (10:21:15 pm) : North Carolina Pecan Pie
1 cup dark corn syrup
3 eggs, slightly beaten
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup pecans, coarsely chopped
1 8-inch unbaked pie shell
In a mixing bowl, combine corn syrup, eggs, sugar, salt, and vanilla. Stir
in * cup pecans. Pour into
an unbaked pie shell. Bake at 400 degrees for 10 minutes. Reduce heat and
bake at 350 degrees
for 45 minutes. Five minutes prior to removing from oven, add remaining *
cup of pecans to top of
pie.
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Betsy, NY (10:50:56 pm) :
From: cch@salata.com (Cathy Harned)
Date: 15 Feb 96 10:41:10 -0800
Title: Plum Nutty Jam
Categories: Canning, Fruits, Harned 1994, Jam/jelly, Nuts
Yield: 9 half pints
2 1/2 lb Fresh plums
1 1/2 ts Grated orange rind
1/2 c Orange juice
1 3/4 oz Powdered fruit pectin/1 pkg.
5 1/2 c Sugar
1/2 c Walnuts; finely chopped
Remove and discard pits from plums (do not peel). Chop plums into 1/2"
pieces. Combine chopped plums, orange rind and orange juice in a large Dutch
oven. Stir in powdered fruit pectin. Bring mixture to a rolling boil,
stirring constantly. Stir in sugar. Return to a rolling boil; boil 1 minute,
stirring constantly. Remove from heat; skim off foam. Stir 5 minutes. Stir
in walnuts.
Quickly spoon hot mixture into hot sterilized jars, leaving 1/4" headspace.
Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw
on bands. Process in boiling-water bath for 15 minutes.
From Deb Williams in _Pot Luck_ by The Village Green/Temple, NH. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor
House Inc., 1989. Pg. 280. ISBN 0-8487-0765-6. Electronic format by Cathy
Harned.
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Betsy, NY (10:52:23 pm) :
reid j. furniss
sljc6@cc.usu.edu
* Exported from MasterCook II *
Peach Jam - Verla
Recipe By : Verla Furniss, Rigby, ID
Serving Size : 1 Preparation Time :0:00
Categories : Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Strawberries, frozen
1/4 Cup Lemon Juice
5 Cups Peaches -- Chopped
8 Cups Sugar
1 Package Pectin
1 1/2 tsp red Food Coloring
Follow the directions for jam in pectin instructions.
NOTES : Boiled Jam - use Sur-Jel; Frozen jam - MCP
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Lori, Canada (11:06:41 pm) : Vegetarian Antipasto
8 oz. olive oil
1 large cauliflower, cut into bite-sized pieces
2 cups chopped black olives
2 cups chopped green olives with pimento
2 cups diced onions
2-4 tins button mushrooms, sliced
2 large green peppers, chopped
2 large red peppers, chopped
4 cups ketchup
4 cups stewed tomatoes
2 cups green beans, chopped
jalapeno peppers, chopped - optional
pepper
cayenne
optional- 4 tins anchovies
6 tins solid tuna (broken up and washed)

Mix together oil, cauliflower, olives, onions boil for 10 minutes. Stir often. Then add mushrooms, peppers, beans, tomatoes, ketchup. Bring to a boil and simmer 10
minutes. Add spices. Bring back to boil for 10 minutes. Store in refrigerator. Serve at room temperature, with cream cheese and crackers
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steve fr fla (11:02:45 pm) :
Berry Cobbler
1/2 pt Strawberries, hulled and-halved
1/2 pt Blueberries
1/2 pt Blackberries
1/2 pt Raspberries
1/3 c Granulated sugar
2 T Quick-cooking tapioca
1 t Lime juice
2 t Butter, melted
2 t Brown sugar, packed
-----------------------------DROP BISCUIT SWIRL-----------------------------
1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve
Toss together strawberries, blueberries, blackberries, raspberries,
sugar, tapioca and lime juice in large bowl. Let stand 15 minutes.
Divide into 4 individual 1-cup ramekins. Place on baking sheet. Bake
at 350'F. 15 minutes.
Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing
evenly. Brush each biscuit with butter and sprinkle each with brown
sugar. Continue to bake 10-15 minutes or until biscuits are baked
through. Let cool to warm. Serve with non-fat milk, if desired. Makes
4 servings.
Each serving contains about: 306 calories; 366 milligrams sodium; 6
milligrams cholesterol; 5 grams fat; 65 grams carbohydrates; 5 grams
protein; 3.56 grams fiber.
Drop Biscuit Swirl: Combine baking mix and milk and stir until almost
blended. Swirl in fruit conserve. Makes enough for 4 biscuits.
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