We had a ball!! Would you believe Sara found recipes for each person that entered with their name in the title!
sara (5:08:38 pm) : i can't remember which one of these i used, but i make
it up in the morning and keep punching it down/letting it rise until the
afternoon. i like a really yeasty taste and i think the texture is better
when you do that. let me know if you like it as much as we do . . .
TUPPERWARE BREAD
3 3/4 c. warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. margarine
2 eggs
10 c. flour
1 Tupperware mixing bowl (large
orange)
Mix water and yeast. Add everything except flour. Put 1/2 flour in, stir
well. Put rest of flour in. Mix well. Put seal on bowl. Let stand until lid
pops off. Grease and flour hands; place in pans. Let rise 40 minutes. Bake
at 350 degrees until done.
TUPPERWARE BREAD RECIPE
6 tbsp. margarine or butter
3 pkgs. dry yeast (not rapid rise)
3 3/4 c. warm water
6 tbsp. sugar
2 eggs, beaten
10 c. flour (omit the salt if using
self rising flour)
4 1/2 tsp. salt
Melt 6 tablespoons margarine; let cool. In Tupperware fix in mix bowl, put
yeast (not rapid rise). Add warm water, sugar, eggs, margarine and salt with
the flour. Combine all ingredients. Place seal on bowl. Place in hot water
in sink, let rise until seal pops off. Butter hands, dough will be sticky.
Separate into 3 loaves. Let rise 30 minutes, covered with clean dish towel.
Bake at 350 degrees for 30 minutes or until browned.

Betsy (6:34:55 pm) : Hi! Here's a recipe (Janet would like this one):
Frozen Kahlua Mousse Pie
Crumb Crust
1 C macaroon crumbs
1 T brown sugar
3 T melted butter
1/3 C chopped pecans
1 T kahlua
Other ingredients
1 pint ice cream, softened
6 oz semi-sweet chocolate
1 oz unsweetened chocolate
2 large eggs, separated
2 T sugar
1/4 C kahlua
1 C heavy whippping cream
chopped and whole nuts for garnish
Mix first four crust ingredients, press over bottom of oiled 9" springform
pan. Bake at 350 for 7-8 minutes. Cool slightly, brush with kahlua, freeze
briefly. Fill with ice cream, replace in freezer.
In top of double boiler, melt chocolates together. In another bowl, beat
egg whites to soft peaks, then beat in sugar until stiff and glossy. In
large bowl, whisk yolks until thick, add melted chocolates and kahlua.
Slowly fold in egg whites. Fold half of whipped cream into chocolate.
Spread mousse over ice cream. Sprinkle lightly with chopped nuts. Freeze.
Before serving, top with whipped cream dollops (using remaining whipped
cream) and place a whole nut in the center of each dollop.
It is sinfully rich and delicious.
Shelley K Sandberg-Grohe
bella@falcon.cc.ukans.edu

Betsy (7:04:29 pm) : ZESTY LEMON CUSTARD PIE
1 recipe cookie pastry
FILLING:
1/2 stick unsalted butter
4 eggs
1 cup sugar
1 tablespoon grated lemon peel (1 large lemon)
2/3 cup fresh lemon juice
powdered sugar for top
Preheat oven to 350.
Make pastry and roll or press dough evenly over bottom and up
sides of 9-inch pie pan.
Melt butter in microwave; set aside. Whisk eggs and sugar in
medium-size bowl until blended. Add peel and slowly stir in
butter and lemon juice until incorporated. Pour into crust.
Bake for 30 to 40 minutes or until top of custard is lightly
browned. It will not test clean and will look underdone, but
will set as it cools. When cool, refrigerate. Before serving,
sprinkle powdered sugar on top.
COOKIE PASTRY
1 stick unsalted butter, room temperature
1/4 cup sugar
1 egg
1 1/2 cups flour
Beat butter and sugar until light and fluffy, about 2 minutes.
Add egg and flour and mix until smooth dough is formed. With
hands, shape into a ball and flatten into a disc. Wrap in
plastic wrap and refrigerate until chilled.

----
Betsy (8:00:41 pm) : Good Evening Everyone! It's recipe time!
Title: Chocolate Liqueur Shells
Categories: Candies, Chocolate
Yield: 12 servings
3 oz Each of semi-sweet or
-bittersweet, milk and white
Chocolate, melted in
-separate bowls
--------------------------MOUSSE--------------------------
3 oz White chocolate, chopped
2 Eggs, separated
1 tb Each of Tia Maria, creme de
-menthe or:
Cointreau food coloring if
-desired
With a spoon, smear melted chocolate evenly over
inside of 12 paper cups. Turn cups upside down on a
plate. Refrigerate until set. Gently peel off the
paper.
Mousse:
Slowly melt white chocolate. Remove from heat; quickly
beat in egg yolks. Set aside. In a separate bowl, beat
egg whites until stiff, but not dry. Divide egg yolk
min into three separate bowls and add 1 teaspoon of a
different liqueur to each bowl. Add a drop or two of
green food coloring to bowl containing creme de menthe
~ if desired. A drop or two of yellow coloring can be
added to Cointreau mixture. Gently fold a third of the
egg whites into each of the bowls.
Spoon into chocolate shells. Refrigerate 2 hours.
These shells should be consumed within 24 hours. The
chocolate cases can be made ahead of time and stored
in a cool, dry place.
Makes 12 candies.
Source: Gifts From The Pantry By Annette Grimsdale

Joe (8:07:23 pm) : Here's my World famous Cheese cake.
PRE CHEESE CAKE
CRUST:
Flour, unsifted, All-purpose 1 cup
Sugar, granulated 2 Tablespoons
Butter 5 Tablespoons
Water, Hot as Required
FILLING:
Cream cheese 8 ounces
Eggs, Whole 2 each, medium
Flour, un-sifted, All-purpose 5 teaspoons
Sugar, granulated 7 Tablespoons
Lemon juice 2 teaspoons
Vanilla 1 teaspoons
Milk 1 * cup
METHOD:
CRUST:
1. Cut butter into flour and sugar mixture.
2. Add hot water until mixture forms a smooth ball.
3. Roll out to the size of the pan. (Either a "Cheese cake pan" or a 7 X 10
X 2 inch pan.)
4. Place dough in pan and set aside.
(Crust should cover bottom and sides, but no edging is required, as for a
pie.)
FILLING:
1. Combine all ingredients except milk, and mix well, until creamy.
2. Gradually add milk and mix well.
3. Pour mixture into unbaked crust.
4. Bake at 375† F. for ONE HOUR ONLY!
5. Turn oven off and leave cheesecake in with door ajar until oven cools
off.
6. Remove from oven and cool further, place in refrigerator until chilled.
* May be consumed prior to chilling.
However, the cheesecake will develop a better flavor and texture the longer
it sits.
* Serve plain, or with canned fruit pie filling of your choice, such as
Pineapple, Cherry, Blueberry, etc.

Debbie, D.W. (8:15:02 pm) : My hubby actually cooked dinner tonight (with help).
He made a butter, cream sherry, scampi. Really Good!
He used: butter, garlic (1t), sliced mushrooms
(8oz), cream sherry, 1/2 and 1/2, parsley, paprika, lemon (lots), and
shrimp. I think that's all.
----------------------------------------------------------------------------
Nancy (8:29:54 pm) : Time to cook again. Keeping with the Kahlua... *
Exported from MasterCook *
Kahlua Baked Beans
Recipe By : Seattle Times
Serving Size : 10 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans, picked over -- rinsed
1/2 pound bacon slices, cut in pieces with scissors
2 cups onion -- finely chopped
1 12 oz bottle chili sauce
1/2 cup tomato-based barbeque sauce, preferably smoked
1/2 cup Kahlua
1/2 cup strong brewed coffee
1/4 cup dijon mustard
1/4 cup unsulfered molasses
2 tablespoons thick, spicy steak sauce, such as Heinz 57
1 tablespoon Tabasco sauce
1 teaspoon salt
1. Soak the beans in lots of water to cover overnight. Drain.
2. In a large pot, cover beans generously with fresh cold water. Set the pot
over medium heat and bring the water to a boil, then lower the heat and
simmer, uncovered, stirring once or twice, for 1 hour or more, until the
beans are very soft but still holding their shape. (The beans should not be
salted at the initial cooking stage, as salt will toughen the beans.) Drain,
reserving 1 1/2 cups of the bean
cooking liquid.
3. Cook the bacon in a large skillet until crispy. Remove the bacon from the
pan and pour off all but 1 tablespoon of the fat. Add the onions and cook
until softened, about 5 minutes.
4. Combine the beans with 1 1/2 cups cooking liquid, bacon, onions, chili
sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce,
Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole or Dutch
oven with a tight-fitting lid. Bake in a preheated 350 degree oven for 30
minutes. 5. Remove the lid, stir the beans and
continue baking, uncovered, 30 minutes. Stir and continue baking 40 minutes,
until beans are very thick. Stir occasionally. (The beans can be cooled,
covered and refrigerated; reheat the next day on a medium-low burner.)
- - - - - - - - - - - - - - - - - -
NOTES : I STRENUOUSLY recommend Lea & Perrins Barbeque Sauce be used in this
recipe. (And for anything else that needs barbeque sauce...it's the best!)
------------------------------------------------------------------------
Betsy (8:35:16 pm) :
Thanks for clearing that up Janet. My facial shorthand is not very good.

Sara Lee's Crumb Cake

2 cups Sifted flour
2 cups Light brown sugar -- packed
1/2 cup Margarine
1 Egg -- well beaten
1/2 cup Additional flour
2 teaspoons Baking powder
1 teaspoon Cinnamon
3/4 cup Milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 c. To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8" square pan. unrinkle reserved crumbs over top and bake at 350~ for 35 to 40 minutes or until inserted toothpick comes out clean. Dust warm cake with powdered sugar before cutting.
------------------------------------------------------------------------
Betsy (8:36:54 pm) : Art :))))
Title: Ellen's Boursin
Categories: Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads
Yield: 1 batch
8 oz Cream cheese
2 Garlic cloves; peeled
1 tb Each fresh basil, dill and
-chives
6 Black olives; pitted
Blend cream cheese, garlic and herbs in a food processor until smooth. Chop
in olives. Transfer to a small bowl and keep refrigerated until ready to
serve.
Ogden writes: "Boursin is generally served as an appetizer spread on
crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef
sandwiches with a layer of boursin as a base."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No.
1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned.
------------------------------------------------------------------------sara (8:37:22 pm) : i'm back. went to check recipes and got lost.
here are some JOE recipes!
JelloJOE FROGGER'S
4 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
3/4 tsp. cloves
3/4 tsp. nutmeg
1/4 tsp. allspice
3/4 c. shortening
3/4 c. sugar
1 c. light molasses
1 tbsp. rum extract
1/3 c. water
Mix and sift flour, baking soda, salt, and spices. Cream shortening and
sugar. Add molasses and extract; beat well. Add flour mixture and water
alternately, beating until well blended after each addition. Wrap dough in
foil, chill overnight. Roll dough 1/2 at a time, about 1/4 inch thick. Cut
with flour 4 inch round cookie cutter. Bake on greased cookie sheets at 375
degrees for 8 to 9 minutes.
SLOPPY JOE CASSEROLE
1 (8 oz.) pkg. shell or elbow macaroni
1 env. sloppy joe mix
1 lb. ground chuck
1 (6 oz.) Can tomato paste
1 1/2 (8 oz.) can tomato sauce
1 (16 oz.) carton cottage cheese
1/2 c. grated cheddar cheese
Cook macaroni, drain. Cook hamburg, then add sloppy joe mix, tomato sauce,
paste and 1 1/4 cups water. In a 2 1/2 quart casserole, layer 1/2 of the
macaroni, half of the cottage cheese and half of the meat sauce. Repeat and
top with cheddar cheese. Bake uncovered 40 - 50 minutes in a 350 degree
oven. Serves 6 - 8.
RANGER JOE COOKIES
2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. shortening
1 c. brown sugar (packed)
1 c. sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla
1 c. quick cooking oatmeal
2 c. corn flakes
1 c. nuts or coconut
Sift together flour, soda, baking powder and salt. Mix in shortening, sugar,
eggs, milk and vanilla. Stir in oatmeal, corn flakes, and nuts. Drop by
spoonful about 2 inches apart on greased cookie sheet. Bake at 350 degrees
for 11-12 minutes. Makes about 8 dozen.
VEGGIE SLOPPY JOE
1 lb. lean ground beef
1 tsp. Worcestershire sauce
1/2 c. shredded carrot
1/2 c. sliced fresh mushrooms
1/3 c. chopped green peppers
1 (15 oz.) can Italian-style tomato
sauce
1/4 c. red wine or water
1 tbsp. sugar
Dash garlic powder
Sandwich buns
4 oz. Mozzarella cheese, sliced
In a large skillet, cook meat and Worcestershire sauce over medium heat
until almost brown, drain off fat. Add carrot, mushrooms and green pepper.
Continue to cook until meat is done and vegetables are crisp tender. Stir in
tomato sauce, wine, sugar and garlic powder. Cook and stir over medium heat,
about 20 minutes or until sauce is thickened to serve. Spoon meat sauce in a
sandwich bun, top with cheese. Makes 4 servings.
UNTIDY JOSEPH (SLOPPY JOE)
2 lbs. hamburger
1 lg. onion
2 lg. green peppers
Salt
Pepper
2 1/2 cans Campbell's tomato soup
Brown hamburger, onion and green pepper, salt and pepper to taste. Add soup
and simmer low for 1 hour. Serve on buns open faced or closed. But remember
the name!!
LAZY JOE
1 (10 3/4 oz.) can cream of mushroom
soup
4 hamburger patties, seasoned as
desired
1 lg. potato, thinly sliced
1 carrot, thinly sliced
1 white onion, thinly sliced
1 c. frozen green peas
1 c. canned corn
1 med. tomato, sliced
1/2 green pepper, sliced
Line cookie sheet with 4 pieces of oil in pouch form. Place 1 seasoned
hamburger in each foil pouch. Layer each with cream of mushroom soup and
remaining ingredients. Sprinkle with salt and black pepper. Bake in 350
degree oven for 1 hour. Serve as a meal with salad.
------------------------------------------------------------------------
sue (8:40:19 pm) : TURTLE PECAN PIE
3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided
1 cup pecan halves, toasted
Combine chocolate crumbs and butter; press into a 9 inch deep dish pie
plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3
ingredients in a saucepan. Cook over low heat, stirring constantly, until
thickened and smooth. Remove from heat and set aside. Spread 2 cups of
the ice cream into pie plate; cover with foil and freeze about 30 minutes.
Spread the remaining chocolate mixture over ice cream and top with the
pecans. Cover again and freeze. Let defrost slightly at least 1/2 hour
before serving.
Thought you would like this one.
------------------------------------------------------------------------
Nancy (8:44:01 pm) : One more Kahlua recipe and I have to go back to
luring...and catch ya'll as I can in-between doing house stuff. Yeah, (hand
claps) for the Turtle Pecan Pie!
* Exported from MasterCook *
Mudslide Brownies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Unsalted butter
4 ounces Unsweetned chocolate -- chopped
3 Eggs
1 1/2 cups Sugar
4 tablespoons Kahlua
2 tablespoons Irish Creme liqueur
1 tablespoon Vodka
3/4 cup Coarsely ch. walnuts (opt.)
Kahlua Glaze:
1 1/4 cups Powdered sugar
3 tablespoons Kahlua
Sift flour with baking powder and salt. In small saucepan, combine butter
and chocolate. Set over low heat, just until chocolate is melted. Set aside.
In bowl, beat in dry ingredients, chocolate mixture, coffee
liqueur, Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch
pan and bake at 350F about 25 minutes. Cool in pan. Spread with Kahlua
Glaze. Decorate with whole coffee beans, if desired. Cut into squares and
serve.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Betsy (8:44:46 pm) : Bye Janet here's one for the road
Recipe: Helderman's Cactus Cooler Jell-O
Warning: This makes a double batch. You can cut it in half if you ever
find a small box of cranberry jell-o. Or, after the dissolve-in-boiling
water stage, divide the batch in half and add cold water/schnapps to one
half and regular cold water to the other half (for the kids)...
One large box of Cranberry Jell-O mix
One large box of Pineapple Jell-O mix
4 cups boiling water
2 cups cold water
2 cups "Cactus Juice" Margarita-flavored Schnapps
November 1994, for Rod Helderman, heldermr@wabash.edu
Have you ever heard of a Cactus Cooler? Equal parts Pineapple and Cranberry
juice and as much Cactus Juice as you like. Cactus juice is a Margarita
flavored schnapps, but I'm sure you knew that. Might be good in a jiggley
form. My wife might even eat Jell-o with these ingredients.
Rod Helderman
Note: If you find Cranberry Jell-O in your supermarket this holiday
season, you might want to stock up on a couple of boxes in case they
discontinue it.
------------------------------------------------------------------------
sara (8:46:11 pm) : JELLO BALLS
1 sm. pkg. coconut
1 family sized strawberry Jello
2 c. grated nuts
1 can Eagle Brand milk
Combine all ingredients, leaving a little coconut to roll cookies in. Form
into strawberry shape and roll in coconut.
JELLO POPCORN BALLS
2 c. light corn syrup
1 c. sugar
1 lg. box of Cherry Jello
20 c. popped popcorn
Combine sugar and syrup and boil for 1 minute. Do not stir. Add Jello and
mix, pour over popcorn and mix well. Then grease hands with butter and make
into balls. Make sure popcorn is cool, but not too cool. Can also make happy
faces on them.
HERB FINGER JELLO
4 env. unflavored gelatin
3 (3 oz.) pkgs. lemon Jello
4 c. boiling water
4 c. chopped celery
1 green pepper, chopped
2 c. minced parsley
1 tbsp. oregano
1 tsp. basil
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. garlic salt
1 tbsp. vinegar
Combine gelatins in a large bowl. Add boiling water and stir until
dissolved. Add other ingredients. Pour into shallow pan and chill until set.
Cut into squares.
MOGEN DAVID WINE JELLO MOLD
3 lg. pkgs. raspberry Jello
3 c. boiling water
2 c. Mogen David wine
2 c. gingerale
2 (16 oz.) cans Bing cherries,
drained - save juice
1 c. cherry juice
1 tray ice cubes
Put Jello into large bowl, add boiling water and stir until dissolved. Add
wine, gingerale, cherry juice and stir well. Add ice cubes and stir until
cubes dissolve. Put drained cherries into a 3 quart mold and pour liquid on
top. Chill overnight. **I serve this on a bed of lettuce with mayonnaise
that has been thinned with fruit juice (Pineapple or Apricot) and 1/2
teaspoon of celery seed.
TOMATO JELLO MOLD
3 pkgs. raspberry gelatin
3 cans stewed tomatoes, chopped
1 1/4 c. boiling water
3 drops Tabasco sauce
Mix raspberry gelatin with 1 1/4 cups water, then add chopped tomato and
Tabasco. Refrigerate until firm. Cut in squares and serve on lettuce leaf.
------------------------------------------------------------------------
Velma (8:50:28 pm) : This is my favorite recipe using Jello--the pretzel
crust tastes like nuts. Had it at the Opryland Hotel
Pretzel Salad
From: "Tara L. Taylor" tt1p+@andrew.cmu.edu
Date: Wed, 8 Sep 1993 16:56:09 -0400
CRUST
2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar
FILLING
1 (8 oz) cream cheese
1 cup sugar
1 medium size Cool Whip
TOPPING
1 (6 oz) box strawberry Jello
2 (10 oz) frozen strawberries
2 cups boiling water
Mix crushed pretzels, sugar, and melted butter.
Press into a 9 x 13 glass dish. Bake at 400 degrees F
for 8 minutes. Cool completely.
Mix together cream cheese and sugar until smooth.
Fold in Cool Whip. Spread on top of cooled pretzel
crust.
Dissolve Jello in boiling water, add frozen strawberries
(water will melt them) Let stand for 10 minutes.
Pour mixture onto cream cheese layer. Refrigerate for 2 hours.
*If you don't like strawberries, I'm sure you could substitute
another flavor/topping.
------------------------------------------------------------------------
Betsy (8:54:15 pm) :
Dewey Lemon Salad
1 large box lemon jello (or 2 small boxes)
2 cups hot water
1 tall can pineapple tidbits or crushed pineapple (reserve juice)
Mountain Dew soda mixed with juice from pineapple to make 2 cups
2 bananas (cubed)
1 c. miniature marshmallows
1 pkg. Dream Whip
1 can lemon pie filling
Make jello as usual using 2 cups hot water and soda/juice mixture.
Cool, add fruit and marshmallows and let set in 9 x 13 glass pan. Fold
whipped Dream Whip into pie filling. Spread on top of jello. Let set.
Cut in squares to serve.
----------------------------------------------------------------------------
sara (8:55:47 pm) : here's some for you, betsy!
BETSY ROSS PUNCH
6 oz. can frozen lemonade concentrate
8 oz. can crushed pineapple
10 oz. pkg. frozen strawberries
1 tbsp. grenadine syrup
3 qts. ginger ale, chilled
Crushed ice
Put lemonade concentrate, pineapple, strawberries, and grenadine in blender.
Blend until completely smooth. Combine with ginger ale and pour over crushed
ice in punch bowl.
BETSY CAKE
8 tbsp. butter, softened
1/2 c. sugar
1 tbsp. English golden syrup
3 c. barley flour
2 c. flour
1 c. milk
2 c. golden raisins
1 1/2 tsp. baking powder
1/2 tsp. salt
Beat the butter and sugar to a cream. Add the English golden syrup, then the
flour and milk alternately, the raisins, baking powder and salt last. Mix
into a dough, put into a buttered and floured pan and bake in a preheated
325 degree oven for 1 1/2 to 2 hours until the cake shrinks from the sides
of the pan. Cool the cake for 10 minutes in the pan before turning it out
onto a wire rack to cool completely.
APPLE BETSY
2 c. flour
3/4 c. Quaker oats
1/2 c. oleo
1 c. brown sugar
1/2 tsp. salt
6 c. sliced apples
SAUCE:
1 c. sugar
2 tbsp. cornstarch
1 tbsp. margarine or butter
1 tsp. cinnamon
1 c. water
Mix first 5 ingredients as for pie crust, save 1 cup for topping. Pat
remaining crumbs in bottom of 9 x 13 inch cake pan. Cover with apples.
Sauce: mix all ingredients and bring to a boil. Pour over apple mixture and
bake at 350 degrees for approximately 50 minutes or until apples are tender.
Serve warm with whipped topping or ice cream.
BETSY PIE
1 c. flour
1 c. sugar
1 c. milk
1 stick margarine
1/4 tsp. salt
3 tsp. baking powder
2 sm. or 1 lg. can drained peaches
Mix dry ingredients well, add milk and mix well. Melt margarine in 2 1/2
quart casserole dish. Then arrange drained peaches all around. Bake at 350
degrees for 30 minutes.
CHICKEN A LA BETSY
3 whole chicken breasts, split, boned
and skinned
Salt and pepper
1/2 c. melted butter
1 tbsp. parsley
1 tsp. marjoram
1/2 tsp. dried thyme
1/2 lb. Mozzarella cheese
Flour
2 eggs, beaten
Bread crumbs
1/2 c. dry, white wine
Preheat oven to 350 degrees. Place breasts on wax paper, sprinkle with salt
and pepper and spoon some butter on each breast. To remaining butter, add
parsley, thyme and marjoram; set aside. Cut cheese into slices; place one
slice on each breast. Roll up and dredge each piece in flour, egg and bread
crumbs.
SWEET BETSY SALAD
SALAD1 bag spinach, shredded
1 can or bag of bean sprouts
7 strips bacon, crumbled
3 hard cooked eggs, chopped--DRESSING--1 c. oil
1/3 c. ketchup
1/4 c. vinegar
3/4 c. sugar
1 tsp. Worcestershire sauce
1 sm. onion
Combine all above ingredients for salad in large bowl. Combine all
ingredients for dressing in blender. Do not add dressing to salad before
hand. Best to seep separate until ready to serve.
BETSY BEANS
1 lb. pinto beans
3 tbsp. brown sugar
1 can Ro-Tel tomatoes
1 bay leaf
1 onion, minced
1-2 whole jalapeno peppers
Dash chili powder
Salt to taste
Mix all ingredients in large pan and cover with water. Cook slowly until
beans are done and juice is thickened.
------------------------------------------------------------------------
sara (9:01:46 pm) : it's your turn, velma-lou!
VELMA'S LEMON BREAD
1/2 c. butter or oleo
1 c. white sugar
2 eggs, lightly beaten
1 2/3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped pecans
Grated peel of one lemon--TOPPING:--
Cream butter and sugar. Add eggs. Dust nuts and lemon peel in flour.
Alternately add dry ingredients and milk. Beat continuously. Stir in nuts
and peel. Bake in 350 degree oven for 1 hour in a 9 x 3 x 5 loaf pan. Heat
lemon juice and 1/4 cup sugar until sugar is dissolved. Pour over the loaf
as soon as it comes from the oven. Cool 5 minutes. Remove from pan and cool
on rack.
VELMA'S CHOCOLATE APPLESAUCE CAKE
1/2 c. shortening
1 1/2 c. sugar plus 2 tbsp.
2 eggs
1/2 tsp. cinnamon
2 tbsp. cocoa
2 c. flour
1 tsp. salt
1 1/2 tsp. soda
2 c. applesauce
12 oz. pkg. chocolate chips
Cream shortening and sugar. Add next six ingredients. Mix. Add applesauce
and 3/4 of the chocolate chips. Pour into 8 x 12 pan. Sprinkle with 2
tablespoon sugar and 1 teaspoon cinnamon. Pour remaining chips on top of
cake and bake at 350 degrees for 35 minutes.
VELMA'S EGG NOODLE AND TUNA HOT DISH
Noodles
Celery
Onion
1 can cream of mushroom soup, thinned
with 1/2 cup milk
1 c. Velveeta cheese, cubed
1 can of tuna
1 can cream of celery soup
Cook and drain 1 (8 oz.) pkg. egg noodles. Cook and drain 1 cup celery. Cook
1 large onion, depending on taste. Blend cheese, soups, milk and tuna over a
low heat. Add 1 can of drained peas. Add onion and celery. Blend in noodles.
Place in casserole. Cover with crumbled potato chips. Bake at 350 degree
oven for 35 to 40 minutes. *This is a large casserole, but very good!
VELMA'S SWEET STICKLES (PICKLES)
1 c. cider vinegar
5 c. sugar
1 tsp. celery seed
Slice large (not yellow) cucumbers lengthwise. Remove seeds. Cut into strips
1/4 inch wide. Soak overnight in 1 cup powdered lime to 1 gallon of water.
Wash thoroughly and soak for 3 hours in fresh, cold water. Make a syrup:
Heat and pour over stickles. Let stand overnight. The following morning boil
in syrup for 30 minutes. Seal in hot, sterilized jars.
VELMA'S POTATO SALAD
8 med. red potatoes, cooked and cut
into sm. cubes
4 hard-cooked eggs, chopped fine
1/4 onion, finely chopped (amount
depends on personal taste)
Celery seed
Salt--COOKED DRESSING:--1/2 c. sugar
1 tbsp. flour
1/2 tbsp. mustard
1 egg
1/2 c. vinegar
1/2 c. water
1/2 tsp. salt
Prepare dressing by combining first 4 ingredients; then add last 3. Cook
until thickened and boil a little while. Chill. Combine potato cubes,
chopped egg, and onion; sprinkle liberally with celery seed. Salt to taste.
Mix together cooked dressing and mayonnaise (ratio 2:1); blend until smooth.
Combine with potato mixture until very moist.
VELMA'S ELEGANT POTATOES AU GRATIN
7 to 8 med. red potatoes
8 oz. sharp cheddar cheese
1 tsp. salt
1 pt. whipping cream
1/4 c. bread crumbs
1 tbsp. butter
Boil potatoes in jackets, cool, peel and shred on medium grater. Butter a 1
1/2 quart casserole. Alternate layers of potatoes and cheese in casserole.
Sprinkle with salt. Pour unwhipped cream over potato/cheese layers. Top with
crumbs mixed with butter. Bake in 350 degrees oven for 45 to 60 minutes.
Serves 10 to 12.
------------------------------------------------------------------------
Betsy (9:04:19 pm) :
Fork in the Road Macaroni Salad
Seasoning Mix
1 teaspoon salt
1 teaspoon dry mustard
3/4 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 cups dry macaroni cooked
Dressing
1 1/2 cups nonfat mayonnaise
1/2 cup nonfat sour cream
5 ounces evaporated skim milk
1 tablespoon tamari soy sauce
1/2 cup onion finely chopped
1/2 cup green bell pepper finely chopped 1/2 cup celery finely chopped
1/2 cup carrot finely chopped
1/2 cup green cabbage finely chopped
Combine the seasoning mix in a small bowl.
Rinse and drain cooked macaroni. Whisk dressing ingredients in a large bowl.
Add the seasoning mix and whip until completely blended. Add the cooled
macaroni and the remaining ingredients.
----------------------------------------------------------------------------
sara (9:05:35 pm) : here's LIZ!
LIZ' FAMOUS AMAZING CARROT CAKE WITH CREAM CHEESE FROSTING
3 - 4 c. grated carrots
2 c. brown sugar
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 - 1 c. chopped walnuts
1/2 - 1 c. shredded coconut
1/2 c. diced celery (yes, celery)
1/2 c. crushed and drained pineapple
1/2 c. raisins (optional)FROSTING:
24 oz. cream cheese, softened at
room temperature
1 c. butter, softened but not melted
16 oz. powdered confectioner's sugar,
adjust to taste
2 tsp. vanilla
Combine first 7 ingredients. Stir in eggs, oil and vanilla. Mix in walnuts,
coconut, celery, pineapple and raisins. Spoon batter into 2 or 3 greased and
floured cake pans. Bake at 350 degrees for 30 minutes. Let cool before
frosting. In a food processor or with a mixer, combine butter, cream cheese
and vanilla. Mix in confectioner's sugar, blending until smooth and creamy.
Frost cake and enjoy!
LIZ'S BROCCOLI DIP
1 bunch fresh broccoli
1/2 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tbsp. dried dill
Salt, pepper
1 c. mayonnaise
1 tbsp. ketchup
1 tbsp. curry powder
Clean broccoli and cut into serving pieces for dipping. Marinate broccoli no
more than 6 hours in marinade made of vinegar, oil, sugar, dill, salt and
pepper to taste. Serve with dip made of mayonnaise, ketchup, and curry
powder blended together.
PEANUT SAUCE A LA LIZ
1 c. peanut butter
1/4 c. green onion, chopped
2 cloves garlic, minced
1 tbsp. lemon juice
1/4 c. soy sauce
Ground ginger to taste
1/2 tsp. chili powder
Dash of Tabasco
Put all in blender until well mixed and smooth. Heat in microwave to warm.
If too thick, add water. Serve with broiled chicken or steak.
CHICKEN LIZ
6 pieces of chicken
1 can sweet cherries
1 c. Open Pit BBQ sauce
Broil chicken 15 minutes on each side. Don't overcook. Mix cherry juice with
Open Pit. In frying pan, pour half of mix. Add chicken. Pour remaining mix
and cherries on top. Simmer 30 minutes, covered. Watch carefully, sauce may
caramelize if heat is too high or cooked too long. Great over rice. Good
dish for company!
LIZ CHICKEN MACARONI CASSEROLE
1 (7 oz.) Creamettes elbow macaroni
2 slices bacon
2 cans Campbell's cream of mushroom
soup
3/4 c. milk
2 tbsp. vinegar
1 med. minced garlic
4 tsp. sugar
2 cans Swanson chicken
1 c. chopped carrots
1 c. sharp cheddar cheese
1 c. cooked peas
Prepare Creamettes according to package directions. Drain and set aside. In
10 inch skillet over medium heat cook bacon until crisp. Remove and crumble.
Stir soup, milk, vinegar, sugar and garlic into drippings. In large bowl
combine soup mixture and bake at 350 degrees for 30 minutes or until hot.
Stir. Makes 8 cups or 8 servings. Time Saver Tip: Divide mixture evenly
between two 1 1/2 quart casserole. Cover. Process as directed or freeze. To
heat frozen casserole, bake at 350 degrees for 1 hour. Stir frequently.
LIZ'S VEGGIE DIP
2/3 c. mayonnaise
2/3 c. sour cream
Heaping tbsp. dry dill
Heaping tbsp. parsley
Level tbsp. dried onion
1/2 tsp. seasoned salt
Mix and chill. Cut up a variety of raw vegetables to serve. Arrange
vegetables around dip and enjoy. Best if made the day ahead.
------------------------------------------------------------------------
Betsy (9:11:43 pm) :
Title: Home Recipes: Chili Pot Pie
Categories: Beef, Pastry*pies
Yield: 4 servings
1/2 lb Lean ground beef
1 Onion, chopped
1 c Celery, chopped
1 c Carrot, chopped
1/2 c Sweet green pepper, chopped
1/4 c Raisins
28 oz Canned beans
- [2x14oz cans]
14 oz Canned tomatoes, diced
-undrained
2 tb Chili powder
1/4 ts Hot pepper flakes
1/2 ts Salt
1/2 ts Pepper
-------------------------------CORNMEAL CRUST-------------------------------
2/3 c All-purpose flour
1/3 c Cornmeal
1 ts Baking powder
1/2 ts Salt
1 tb Butter, softened
1/4 c Cheddar cheese, shredded
1 Egg
1/2 c Skim milk
1 ts Fresh parsley, chopped
- or 1/2 ts dried
In large nonstick skillet or saucepan, brown beef over medium-high heat,
breaking up with back of spoon, about 8 minutes. Drain off fat.
Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.
Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer
for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup
casserole.
Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder
and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg
with milk and stir into flour mixture just until blended. Spread evenly over
chili. Sprinkle with parsley.
Bake in 375F 190C oven for about 25 minutes or until crust is golden brown.
Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong,
Yellowknife, Northwest Territories, Canada
Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate
----------------------------------------------------------------------------
sara (9:11:45 pm) : here's BEA!
GRANDMA BEA CAKE
2 sticks margarine
4 tbsp. cocoa
1 c. water
2 c. flour
1 tsp. soda
2 c. sugar
1/2 c. buttermilk
2 eggs
1 tsp. vanilla--
ICING:--1 stick margarine
4 tbsp. cocoa
6 tbsp. buttermilk
1 box confectioners sugar
1 tsp. vanilla
1 c. nuts (optional) (chopped pecans)
Melt margarine, cocoa and water together; bring to a boil. Pour over flour,
soda, and sugar; mix together. Add buttermilk, 2 eggs, and vanilla. Bake in
11 x 17 inch greased cookie sheet for 15 minutes at 400 degrees. Melt
margarine, cocoa and buttermilk in saucepan. Bring to a boil. Remove from
heat and add confectioners sugar, vanilla and nuts. Spread on cake while
warm. Bethel, Ohio
BEA'S LOAF CAKE
1 pkg. Jello chocolate pudding
1 pkg. cake mix from mix
Chocolate chips (opt.)
Nuts (opt.)
Cook pudding usual. Add cake mix with cooked pudding. Can add chocolate
chips and nuts. Bake at 350 degrees for 25 minutes.
AUNT BEA'S RHUBARB CAKE
1 1/2 c. raw rhubarb, cut fine
1 1/2 c. brown sugar
1/2 c. margarine
1 egg
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
TOPPING:
1/4 c. sugar
1 tsp. cinnamon
Mix the above ingredients and put in greased 13x9 inch pan. Mix and sprinkle
on top of cake. Bake at 375 degrees for 45-50 minutes.
BEA VINCELLI'S POLISH ITALIAN MEATBALLS
1 lb. hamburger
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1 med. onion, chopped
2 or 3 cloves garlic
1 tsp. sweet basil
1 to 2 tbsp. Parmesan cheese
1 tsp. red hot peppers, crushed
12 soda crackers, finely crushed
Combine all of the ingredients in large bowl. Using a medium size ice cream
scoop, firmly form the balls. Place on greased or sprayed 9 x 13 inch baking
dish. Bake at 350 degrees for 45 minutes or until brown. Serve them hot or
drop the balls into spaghetti sauce and simmer while cooking the pasta. St.
Paul, MN
CAVATELLI ALLA BEA
1 lb. cavatelli macaroni (frozen)
1 lb. cleaned shrimp
1 pkg. frozen broccoli (thawed)
1/2 c. chicken broth
2 cloves garlic
Saute shrimp with garlic in a mixture of oil and butter just until pink; add
broccoli and chicken broth, steam until tender. Add some fresh basil. Cook
cavatelli until cooked to taste. Add to mixture, sprinkle with grated cheese
and lemon.
------------------------------------------------------------------------
sara (9:18:26 pm) : here's BJ!
B.J.'S GREENVILLE BANANA PUNCH
8 c. water
4 c. sugar
1 lg. can pineapple juice
2 cans frozen lemon juice
(unsweetened)
2 (27 oz.) lime-lemon soda
Mix and enjoy.
B.J.'S PINEAPPLE POUND CAKE
1 c. vegetable oil
3 c. sugar
6 eggs
3 c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
3/4 c. crushed pineapple, undrained
Pineapple Glaze--
PINEAPPLE GLAZE:--2 tbsp. sugar
1 1/2 tsp. cornstarch
1/2 c. pineapple juice
Combine oil and sugar, mixing well. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; gradually add to
oil mixture, beating well. Stir in pineapple and vanilla. Pour batter into a
well-greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour
and 25 minutes or until done. Invert pan and cool 10-15 minutes; remove from
pan and cool completely. Pour pineapple Glaze over cake. Yield: one 10-inch
cake. Glaze: Combine sugar and cornstarch in a heavy saucepan; stir well.
Add juice, stirring well. Cook over medium heat until thickened and
translucent. Cool. Makes about 1/2 cup.
B. J.'S RUSSIAN ROCKS
2 1/4 c. granulated sugar
1 1/2 c. shortening
1 1/2 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 tsp. soda
3 eggs
1 1/2 c. molasses
2 c. chopped nuts (coarse)
2 c. raisins
5 1/2 c. flour
Mix together sugar, shortening, salt, cinnamon and soda. Add eggs, molasses,
nuts, raisins, and flour. Form balls and flatten on cookie sheet (big
balls). Wash with egg wash (1 egg white and 2 tablespoons water - brush on).
Bake at 375 degrees for 13-14 minutes. Top with icing if desired.
B. J.'S SHISK-KABOB WITH VEGETABLES
5 cloves garlic, finely chopped
1 1/2 tsp. meat tenderizer
1 tsp. baking powder
1 tsp. coarse ground black pepper
1 1/2 tsp. brandy
3/4 c. soy sauce
3/4 c. water
2 lbs. boneless sirloin steak, cut
into 1" cubes
1/2 lb. fresh mushroom caps
2 lg. green peppers, cut into 1 1/2"
pieces
1 c. cherry tomatoes
2 med. zucchini squash cut into 1"
slices
6 sm. onions
Combine the first 8 ingredients, mixing well; pour into shallow dish. Add
meat, cover, marinate for 4 hours in the refrigerator, turning meat
occasionally. Remove meat from marinade, reserving marinade. Alternate meat
and vegetables on skewer. Grill over medium coals 10 to 15 minutes or until
desired degree of doneness, basting frequently with marinade. Serve with
rice pilaf. Serves 6. Canterbury Bells Garden Club
B.J.'S PEACH COBBLER
1 stick margarine
4 c. peaches
1 c. sugar
1 c. flour (self-rising)
1 c. milk
Melt margarine in casserole dish at 350 degrees. Pour peaches on top of
margarine. Combine flour, sugar and milk and add to dish. Stir slightly.
Bake at 350 degrees for about 45 minutes.
J.'S NO-NAME SALAD
3 ripe bananas
1 sm. can crushed pineapple
1 sm. pkg. lemon Jello
1 c. hot water
1 c. miniature marshmallows
1 Dream Whip (or Cool Whip)
1/2-2/3 c. mayonnaise
1/3 c. sugar
1 heaping tbsp. butter
1 heaping tbsp. flour
1 egg, beaten
1/3 c. water
Juice of 1 lemon
Drain pineapple saving juice in a saucepan. Dissolve Jello in hot water.
Cube the bananas and put into Jello along with the cubed bananas. Set aside.
Make custard using sugar, butter, flour, egg, water and lemon and pineapple
juices. Cook on medium heat until thickened. Add the marshmallows to the hot
custard and stir to completely melt. Pour and fold into banana, pineapple
and Jello mixture. Put into a 2 quart casserole, 9 1/2" x 6 1/2" x 2".
Refrigerate overnight, covered. Before serving, mix the Dream Whip as
directed and mix in the mayonnaise. Cover the top of the salad and
refrigerate until ready to use. Give it at least an hour.
B.J.'S STRAWBERRY PRETZEL SALAD
--FIRST LAYER:--3 c. Eagle Brand stick pretzels
(broken up)
2 sticks salt-free butter, melted
3 tbsp. sugar--
ECOND LAYER:--1 (8 oz.) pkg. cream cheese (soften)
1 c. sugar
1 (15 oz.) can crushed pineapple,
drained
2 c. Cool Whip--
THIRD LAYER:--2 (8 oz.) pkgs. strawberry Jello
2 c. hot water
2 (10 oz.) pkgs. frozen strawberries,
thawed
Mix ingredients together and spread in 13x9-inch Pyrex dish. Bake at 350
degrees for 10 minutes. Stir twice; cool. Mix together and spread evenly
over pretzels. Mix strawberry Jello with hot water; cool and add in thawed
strawberries. Mix well and spread gently and evenly over Cool Whip mixture.
Chill until firm.
B. J.'S BLUERIBBON SALSA
1/2 full canner-ripe tomatoes (cut in
1/4's)
4 lg onions (1/8's)
4 lg. green bell peppers (1/8's)
4 red bell peppers (1/8's)
10 jalepeno peppers (wear gloves to
chop)
2 diced cloves of garlic
2 c. apple cider vinegar
4 tbsp. pepper
2 tbsp. salt
Lotsa Mexican spices
Cook down for 2-3 hours. Drain half, then add Mexican spices and 2 big cans
of tomato paste. (You can blend mixture.) Water bath for 20 minutes in pint
jars.
------------------------------------------------------------------------Betsy (9:20:11 pm) :
Title: Fast&Fit: Quick Skillet Lasagna
Categories: Pastanoodle, Ham
Yield: 6 servings
4 c Rotini pasta [=12 oz]
1 ts Vegetable oil
2 Zucchini, cubed
1 Onion, chopped
1/2 Sweet red/green pepper, dice
4 c Mushrooms, sliced
1 1/2 c Cooked ham, diced
1 ts Dried oregano
1/4 ts Pepper
12 oz Jar spaghetti sauce [375g]
15 oz Tub ricotta cheese [475g]
2 c Mozzarella, part-skim,
-shredded
A recipe for left-over Easter Ham.
In pot of boiling salted water, cook rotini until tender but firm, about 6
minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat;
cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8
minutes or until tender, tossing often.
Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in
pasta. Spread ricotta evenly over top; sprinkle with mozzarella. Broil for 5
minutes or until golden brown.
Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate
Menu suggestion:
Quick Skillet Lasagna
Crusty Whole Wheat Baguette
Tossed Greens
Fresh Fruit
Source: Canadian Living magazine Apr 95
Presented in article by Elizabeth Baird
----------------------------------------------------------------------------
Betsy (9:24:04 pm) :
Melon Salsa
1 small mango, peeled, pitted & diced
1 serrano chile, seeded & deribbed
juice of 1 lime
1/2 cup jicama, peeled & diced
1 1/2 Tablespoons red bell pepper, diced
1/2 cup honeydew, diced
1/2 cup cantaloupe, diced
2 Tablespoons cucumber, peeled & diced
2 Tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 Tablespoons sour cream
Puree the mango in a blender or food processor along with the chile and
lime juice. Place the diced vegetables and fruit in a mixing bowl. Add the
puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper.
Adjust seasonings to taste.
Gently fold in the sour cream.
Goes well with grilled fish or chicken.
Yields 6-8 servings.
------------------------------------------------------------------------
Betsy (9:25:47 pm) : Cherry Chile Salsa
1/2 cup apple cider
2 cups dried cherries
1 each pear -- finely chopped
(unpeeled)
1/2 cup jicama -- peeled and diced
1/2 cup Green chiles -- cleaned and roasted
1/2 to 1 cup
Place apple cider in a small saucepan over moderate heat. Add dried cherries
and remove from heat when liquid is hot, not boiling. Cover pan with lid and
set aside, off heat, until cherries are plumped and soft, about 20 minutes.
Add chopped pear, jicama and chilies to cherries. There should be little or
no liquid left in pan; drain if necessary. To serve as a main course on a
buffet, arrange sliced meat on a bed of greens, such as arugula, with the
salsa on the side. To serve as an horsd'oervre, place each slice of meat on
a thin slice of French baguette. Top with a leaf of arugula and a small
amount of salsa. Source/Author: Kelowna Daily Courie
------------------------------------------------------------------------Betsy (9:26:46 pm) :
Date: Wed, 11 May 1994 07:43:27 -0500 (CDT)
From: Linda J Henderson henders@ksu.ksu.edu
Subject: Salsa Recipe
Here is a recipe for Salsa from "Dear Heloise". I made it last weekend
and it is WONDERFUL!!!!! The best I have found anyway.
3 jalapeno peppers
1 small onion
1 small garlic clove
1 tsp cilantro (sometimes called fresh coriander or chinese parsley)
2 tsp lime juice
1 large can whole tomatoes
salt and pepper to taste
For a chunky-type salsa, finely chop onion, garlic, cilantro and jalapeno
peppers. You may want to remove the seeds from the jalapeno peppers
before chopping them, because the more seeds, the hotter the sauce! Mix
together and add the tomatoes, lime juice, salt and pepper.
Mix well until the tomatoes are partially liquefied but lumpy.
For a smoother salsa, put all the ingredients in a blender and blend the
salsa into a smooth consistency.
Keep salsa in the refrigerator for 2 to 3 hours before serving so all the
ingredients have a chance to mix well and complement each other.
I have also found a brand of baked tortilla chips in our local grocery
store that are made without oil and only has 1.5 grams of fat per
serving. The brand name is "Guiltless Gourmet". They are very tasty
which lead to my over indulging in the above salsa.
Enjoy!
Linda Henderson
------------------------------------------------------------------------
Betsy (9:29:47 pm) : Oh - you're right - a mystery ingredient!
Velma - I'll look...
From: silencio@netcom.com (Betty E. Kohler)
Pico de gallo is a very popular salad in Mexico. The name means "Rooster's
beak" and refers to the old-style way of eating the salad by picking up the
chunks with the fingers. This resembles the way a rooster pecks at his food.
There are many versions of this salad and there are no hard-and-fast rules
to combining the fruits and vegetables.
Pico de Gallo
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup lime juice, or to taste
1/2 teaspoon salt, or to taste
2 large cucumbers
1 seedless orange
1 mango
1 tart apple
1 cup chopped watermelon, seeded, or cantaloupe
1 medium jicama, peeled and chopped (about 1 cup)
1/2 green bell pepper, diced
1 Tablespoon chili powder
In a small bowl, combine the olive oil, garlic, onion, lime juice and salt.
Let stand for 20 minutes.
Peel and seed the cucumbers. Peel the orange and mango. Peel and core the
apples. Seed the watermelon. Cut all the fruit and the cucumber into
bite-size chunks. Peel and cut the jicama into bite-size chunks. Dice the
green pepper. Place all of these in a large salad bowl. Toss with the chili
powder. Add the olive oil/lime juice mixture and toss to combine
thoroughly. Serve chilled. Serves 6 to 8.
(Roberto Garcia owns Garcia's Gourmet in Watsonville, which makes Mexican
specialty food from old family recipes.)
------------------------------------------------------------------------
Nancy (9:30:14 pm) : Told you I was lurking!....Sara...I think I posted
these to you on the board, but here they are again.
* Exported from MasterCook *
Avocado and Corn Salsa
Recipe By : Chris Schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:00
Categories : Salsas, Chutneys, & Condiments Sent Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ears corn (about 2 cups kernels) -- husked & desilked
3 ripe-firm avocado (peeled & pitted) -- diced large
1 red onion -- diced small
1 red bell pepper -- diced small
1/3 cup virgin olive oil
1/4 cup red wine vinegar
1 tablespoon garlic -- minced
4 shots Tabasco sauce (up to 8 shots)
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup fresh oregano -- chopped
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked pepper -- to taste
Blanch the corn in boiling water for 3 minutes, drain and cool under cold
water. Cut the kernels off the cob and mix together with all the remaining
ingredients in a medium-sized bowl.
This Salsa will keep, covered and refrigerated, about 2-3 days.
- - - - - - - - - - - - - - - - - -
NOTES : This is great with shrimp or other seafoods.
------------------------------------------------------------------------Betsy (9:32:25 pm) : Not salsa but uses pears...
Title: APPLE & GREEN PEAR CHUTNEY
Categories: Fruits, Relishes
Yield: 8 pints
2 c Apple cider vinegar
3 c Sugar, brown, dark
10 lg Apple, tart; peeled, cored, & coarsely chopped
5 Pear, green firm; peeled, -cored, & coarsely chopped
2 lg Bell pepper, red; cleaned & coarsely chopped
1 c Currants, dried
1 c Onion; coarsely chopped
1/2 c Ginger, fresh; peeled & finely chopped
2 lg Lemons; seeded & finely chopped (include rind)
2 ts Mustard seeds, whole
1 T Mint, fresh; coarsely chopped
1 T Salt
In a large, nonreactive pot, bring vinegar and brown sugar to a boil
over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour
into sterilized jars and seal.
Source: Lee Bailey's California Wine Country Cooking
From: Sallie Austin Krebs
----------------------------------------------------------------------------
BJ (9:32:32 pm) : Juan's Salsa from Peru
2 jalapeno peppers
10 roma tomatoes
4-5 stalks celery chopped
1 med. onion
1 red bell pepper
1 cup cilantro,chopped
garlic to taste
black pepper
cayenne pepper
1 small dry red pepper
Chop above
Add 1 - 10 oz. can stewed tomatoes
1/2 cup salsa
Makes lots and lots fresh salsa
----------------------------------------------------------------------------
Nancy (9:32:48 pm) : Here's a couple more...
* Exported from MasterCook *
Black Bean & Papaya Salsa
Recipe By : Chris schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:00
Categories : Salsas, Chutneys, & Condiments Sent Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup black beans (See seperate Black Beans) -- cooked or canned
2 Ripe papayas, peeled & seeded -- chopped fine
1/2 red bell pepper -- diced small
1/2 green bell pepper -- diced small
1/2 red onion -- diced small
3/4 cup pineapple juice
12 cups lime juice (about 4 limes)
1/2 cup cilantro -- chopped
2 tablespoons ground cumin
1 tablespoon red or green chile pepper of your choice -- minced
salt and freshly crushed black pepper -- to taste
In a large mixing bowl, combine all of the ingredients and mix together
well.
Makes about 5 cups.
This salsa will keep, covered and refrigerated, 4-5 days.
- - - - - - - - - - - - - - - - - -
NOTES : Black beans, a staple in the Latin world, have a dark, earthy flavor
that we thing goes very well with the rich flavor of papaya. And the color
contrast makes a very colorful, festive look on the plate.
This Carribean-inspired salsa is great with grilled fish, but it is also
very tasty just by itself---as a spicy summer salad-type course, or scooped
up with chips a a snack or appetizer.
* Exported from MasterCook *
Corn & Chile Salsa Ahumado (Smoked corn and Chile Salsa)
Recipe By : Chris Schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:00
Categories : Salsas, Chutneys, & Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ears corn -- husked & desilked
1 tablespoon vegetable oil
Salt and freshly cracked pepper -- to taste
4 scallions, ends removed -- thinly sliced
1 Red bell pepper, seeded -- finely chopped
2 tablespoons chipotle pepper -- minced
2 tablespoons sugar
1/4 cup cider vinegar
Rub the corn lightly with the vegetable oil and sprinkle lightly with salt
and freshly cracked pepper. Grill over a low fire. To check the fire
temperature, hold your hnd about 5 inches above the grilling surface. If you
can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a
medium fire; 5 to 6 seconds, a low fire. Longer tan that, and your fire is
too cool. Roll the ears around with uour tongs to be sure they cook evenly,
until the corn is slightly charred, about 7 to 10 minutes Remove the ears
from the grill, and as soon as they are cool enough to handle, slice the
kernels with all the remaining ingredients.
Makes about 3 cups.
This salsa will keep, covered and refrigerated for 3 to 4 days.
- - - - - - - - - - - - - - - - - -
NOTES : Mexico is generally credited by historians as the original home of
corn, or maize, as it is called throughout the rest of the world. Whatever
the case may be, it is indisputabl that corn goes very well with other major
ingredient of Mexican cooking, the ubiquitous chili pepper.
In this salsa, we bring these two New World buddies together once again,
combining smoky, lightly grilled corn with the rich, smoky flovor of
chipotles, which are dried, smoked jalapenos peppers. If you are making this
in the winter and don't like grilling in the snow, you can boil the corn for
1 to 2 minutes instead of grilling it, but you will lose some of the
ineffable charred flavor.
MC formatted by Nancy jeepster4@sprintmail.com
------------------------------------------------------------------------sara (9:34:20 pm) : here ya go, velma-lou!
PEAR AND GINGER CHUTNEY
8 lb. pears
1 lb. onions
1 orange
1 lemon
1 level tsp. ground ginger
Few drops chili sauce
8 oz. sugar (1 c.)
4 oz. raisins (1/2 c.)
8 oz. vinegar (1 c.)
1/2 level tsp. powdered cloves
1 level tsp. salt
Peel, core and chop the pears. Chop the onions. Grate the rind of the orange
and lemon and squeeze out the juice. Add to all the ingredients remaining in
a large saucepan. Bring to the boil and simmer for 2 hours, or until thick.
Pour into hot jars and seal.
TOMATO-PEAR CHUTNEY
1 lb. tomatoes, peeled
1 lb. firm pears, peeled and chopped
1 green pepper, chopped
1 onion, chopped
1/8 tsp. cayenne
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1 tsp. salt
1/2 c. cider vinegar
1 c. sugar
1 sm. jar or can of pimientos, chopped
Mix all ingredients except pimientos. Simmer about 1 hour, stirring
frequently. Add pimientos; pour into hot, sterilized jars and seal. Makes
about 3 half-pints.
QUICK PEAR CHUTNEY
1 can (1 lb. 13 oz.) sliced pears
1 lemon, thinly sliced
1/2 c. raisins
1/4 c. minced candied ginger
1/2 c. cider vinegar
1/2 c. packed brown sugar
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. mustard seed
1 tsp. cornstarch
Drain pears and reserve 1 tablespoon syrup. Dice small and set aside.
Combine lemon, raisins and ginger. Add brown sugar, vinegar, nutmeg, salt
and mustard seed and place in saucepan. Bring to boil and simmer 25 minutes.
Blend cornstarch with pear syrup and add to mixture and cook over low heat.
Stir until clear. Add diced pears and simmer 5 minutes. Pour into hot
sterilized jars. Seal.
PEAR CHUTNEY
8 c. sugar
2 lbs. brown sugar
40 lg. pears
6 c. cider vinegar
2 c. raisins
2 c. currants
4 cloves garlic
6 sticks cinnamon
4 tbsp. whole cloves
2 tsp. chili pepper flakes
4 tsp. salt
1 tsp. celery salt
2 tbsp. cinnamon
1 lb. candied ginger or fresh, to
taste
8 tbsp. cornstarch
2 tsp. allspice
Put cinnamon sticks, cloves, chili pepper flakes and garlic in a cheesecloth
bag which can be fastened. Put all ingredients together and bring to a boil.
Remove the bag when you think the mixture is seasoned procgiy. Makes about
10 pints.
PEAR AND FIG CHUTNEY
Make this simple condiment days ahead if you like. It will keep perfectly.
Makes 5 cups. 4 lb. pears, about 8 1/4 c. cider vinegar 1/4 c. brown sugar 4
tsp. minced fresh ginger Salt 1/2 tsp. red pepper flakes 1 c. pecans Chop
the figs. Peel the pears and cut them into approximately 1/2 inch pieces.
Combine the figs, pears, vinegar, 1/4 cup water, the brown sugar, minced
ginger, 1 teaspoon salt and the red pepper flakes in a saucepan over medium
heat. Bring to a simmer and reduce the heat. Cover and simmer until the
fruit is very soft, about 35 minutes. Remove from heat. Chop the pecans and
add them to the chutney. Refrigerate if not using immediately. Bring the
chutney to room temperature before serving.
SPICY PEAR CHUTNEY
8 canned pear halves
1 med. onion, chopped
1/4 c. raisins
1/4 c. honey
2 tbsp. vinegar
1/4 tsp. all spice
1/4 tsp. salt
Combine all ingredients except pears. Simmer 10 minutes, heat to boil 30
minutes. Cool. Refrigerate. Relish for meats.
PEACH OR PEAR CHUTNEY
4 qts. finely chopped, peeled, peaches
or pears
1 c. seedless raisins
1 c. chopped onions
2 to 3 c. brown sugar
2 tbsp. ginger
2 tsp. or pinch of salt
1 toe minced garlic (optional)
1 whole hot red pepper (leave that
way) (remove before canning)
5 c. vinegar
Combine all and bring to a boil. Reduce heat and simmer 40 minutes. Stir a
lot to keep from sticking. Pour, boiling hot, into hot jars and leave 1/4
inch head space - adjust hot tops (lids). Process 10 minutes in boiling
water bath. Makes 7 pints. Use like A1, etc.
CRANBERRY - PEAR CHUTNEY
2 firm pears
1/2 c. sugar
1/2 c. water
5 oz. fresh cranberries, rinsed &
drained
1/2 cinnamon stick
1/4 tsp. grated orange zest
Peel pears and cut into 1/2 inch cubes. Don't cool. Bring sugar and water to
a boil. Add pears, cranberries, cinnamon and orange zest. Return to boil and
then reduce heat and simmer 12 minutes, stirring frequently. When cool
serve.
FRESH PEAR CHUTNEY
10 c. sliced pared pears (about 5 lbs.)
1/2 c. finely chopped green peppers
1 1/2 c. raisins
4 c. sugar
1 c. cut-up crystallized ginger
3 c. vinegar
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
3 (3 inch) cinnamon sticks
In large kettle, stir together pears, green peppers, raisins, sugar, ginger,
vinegar and salt. Tie cloves, allspice and cinnamon stick in
double-thickness square of cheesecloth; place in kettle. Heat pear mixture
to boiling, stirring frequently. Reduce heat stirring frequently, simmer 1
1/2 to 2 hours or until chutney is dark and syrupy. Thirty minutes before
end of cooking period prepare fruit jars. Remove spice bag from chutney.
Fill jars and cool and store.
PEARS BAKED IN PUFF PASTRY WITH PEAR AND DATE CHUTNEY
1 med. pear, peeled, halved and cored
1 jar Jennivine Pear and Date Chutney
Juice of 1 lemon
Puff pastry
1 egg, beaten with 2 tbsp. whipping
cream (Glaze)
Enlarge opening in hear halves using small knife. Sprinkle lemon juice over
pears. Arrange 1 pear cut side up on diagonal on center of each puff pastry
rectangle. Fill each pear with 3 tablespoons of Jennivine Pear and Date
Chutney. Wrap pastry around pears, pushing stem through pastry and enclosing
pears completely. Moisten edges of pastry with water and seal. Turn each
pastry over, seam side down. Brush with glaze. Refrigerate 1/2 hour. Preheat
oven to 400 degrees. Brush pastry wrapped pears again with glaze; arrange
leaves decoratively on pears and brush with glaze. Bake 15 minutes. Reduce
temperature to 375 degrees and bake until golden brown about 15 minutes.
Transfer to a rack and cool slightly.
------------------------------------------------------------------------Nancy (9:36:43 pm) : And a couple more...
* Exported from MasterCook *
Papaya Salsa
Recipe By : Chris Schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:00
Categories : Salsas, Chutneys, & Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Ripe Papaya, peeled, seeded -- roughly chopped
1 small Red Bell pepper, sliced -- short thin slices
1 small red onion, sliced -- long thin slices
1/4 cup fresh cilantro -- chopped
1 medium garlic clove -- minced
1/4 cup pineapple juice
6 tablespoons lime juice (about 3 limes)
1 jalapeno -- finely chopped
salt and freshly cracked black pepper -- to taste
In a large bowl, mix all the ingredients together well.
Makes about 3 cups.
MC formatted by Nancy jeepster4@sprintmail.com
This salsa will keep, covered and refrigerated, 3 to 4 days.
- - - - - - - - - - - - - - - - - -
NOTES : This is one of my favorites---healthful, quick, colorful, and full
of intense flavors that cover the waterfront from sweet to sour to hot to
smooth. Partially this is due to the character of the papaya, whose musky
flavor mixes and mingles so well with other tropical ingredients. In any
case, this is the kind of mixture that got me hooked on salsas to begin
with.
This salsa recipe from central casting---you can substitute any fruit you
have around, from peaches to mangoes to pineapples.
I think this is great with almost anything, but for starters, try it with
seafood.
* Exported from MasterCook *
Roasted Habanero Salsa from Hell
Recipe By : Chris Schlesinger & John Willoughby
Serving Size : 1 Preparation Time :0:00
Categories : Salsas, Chutneys, & Condiments Sent Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon virgin olive oil plus 1/4 cup
1 teaspoon garlic -- minced
6 ripe plum tomatoes -- halved
salt & freshly cracked black pepper -- to taste
10 Habanero chili peppers -- stems removed
1/4 cup lime juice (about 2 limes)
1/4 cup fresh cilantro -- chopped
In a small bowl, combine the tablespoon of olive oil and garlic and mix
will. Rub the tomato halves with this mixture, sprinkle them with salt and
freshly cracked pepper, and roast in a 500 degree oven until they begin to
take on some serious color, about 15 to 20 minutes. Remove them from the
oven, allow to cool to room temperature, and dice.
Meanwhile, grill the habanero peppers over a medium-hot fire until slightly
colored, 2 to 3 minutes. Remove the peppers from the fire and mince. (Be
very careful when working with this pepper. Wear gloves when mincing it, and
if you get any of the juice on your skin, wash it off with a mild bleach
solution, which neutralized the capsaicin. Also, be sure you don't rub your
eyes while working with these peppers, and wash your hands well after you're
done. These little guys are incendiary.)
In a medium-sized bowl, combine the tomatoes, peppers, 1/4 cup olive oil,
lime juice, and cilantro, mix well, and prepare for take off.
Makes about 2 cups.
This salsa will keep, covered and refrigerated about 5 to 6 days, mainly
because