Betsy (1:29:02 pm) : for your viewing pleasure...
Title: Barbecued Confetti Vegetables
Yield: 4 servings
8 To 10 cherry tomatoes halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or margarine; cut in pieces
Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a 12 x 12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal. Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately.
From _Delicious Decisions_ by The Junior League/San Diego, CA in _America's
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
------------------------------------------------------------------------Laurel (8:33:53 pm) :
Lemonade Scones
5 cups SR Flour.
300ml thickened cream.
1 can Lemonade
Place all ingredients in a large bowl. Stir till mixed. Turn out onto
floured board and knead lightly, Cut into squares about 2.5cm thick and
brush to[ps wiyj milk. Place on floured tray bake in pre-heated hot oven for
about 15-20 mins.
------------------------------------------------------------------------Betsy (8:35:00 pm) : Impossible Microwave Risotto
Recipe By : Barbara Kafka (adapted from book "Great Foods w/out
Fuss" by Frances McCullough & Barbara Witt, 1992, Henry Holt &
Company, Inc.)
Serving Size : 2
Categories : Italian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic -- minced
1/4 cup arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper -- to taste
3 optional ingredients, below
Heat butter and oil in a large soup bowl, uncovered, in the microwave
oven at 100% for 2 minutes. (More powerful microwaves may require a
lower setting.)
Add onion, garlic,and rice; stir to coat. Cook, uncovered, at 100%
for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6
minutes. Stir well and cook for 6 minutes more. Monitor to be
certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
Optional ingredients may include 4 ounces of the following: cooked,
sliced artichoke hearts (fresh or canned), cooked and drained diced
bell pepper, or cooked and drained sliced mushrooms; and
2 ounces: minced sun dried tomatoes (reconstituted in water or oil),
minced oil cured olives (greek/calamata may substitute), minced
anchovies (may be soaked in milk 15 minutes to mellow flavor), or
minced capers; and Saffron, basil or other spice to taste.
------------------------------------------------------------------------Betsy (8:47:56 pm) :
Raspberry Coconut Cake
1 Package (18.5 oz) white cake mix
3 cups Coconut, divided
3/4 cup raspberry jam
1 tub (8 oz) Cool Whip (I used Lite)
Heat oven to 350 Prepare and bake cake mix as directed on package for 2
(9 inch) round cake layers, adding 2/3 cup of coconut to batter Mix jam
and 1 cup coconut in small bowl. Spread between cake layers.
Frost top and sides of cake with Cool Whip. Press remaining coconut on
top and sides of cake. Garnish with red raspberries. Store cake in
refrigerator.
Recipe compliments of Bakers Coconut in local paper.
------------------------------------------------------------------------Betsy (8:49:48 pm) : Strawberry Pecan Cake
1 box Duncan Hines White Cake Mix
1 box Strawberry Jello (small)
1 cup Wesson Oil
1 cup thawed strawberries
1 cup chopped pecans
1/2 cup milk
4 eggs
1 cup flaked coconut
Mix all and put in greased/floured 9X13' pan. Cook for 40 minutes at 350
degrees.
Icing
3 3/4 cups powdered sugar
1 stick (1/4 pound) melted butter
1/2 cup thawed strawberries
1/2 cup chopped pecans
1/2 cup flaked coconut
Melt butter and mix all, spread on cooled cake, refrigerate until served.
------------------------------------------------------------------------Betsy (8:50:34 pm) : Microwave!
Cherry and Apple Dump Cake
1 (21 ounce can cherry pie filling)
2 cups diced all-purpose apples (2 medium apples)
1/3 cup ReaLemon Lemon Juice
1/2 cup cold margarine or butter
1 (9 ounce) package one-layer yellow cake mix
3/4 cup chopped pecans
Preheat oven to 350 degrees. In 9 inch square baking pan, combine pie
filling,
apples and lemon juice. In medium bowl, cut margarine into cake mix until
crumbly; add pecans. Sprinkle evenly over pie filling. Bake 40 to 45 minutes
or
until golden brown. Serve warm.
Microwave: In 2 quart round baking dish, prepare as above. Microwave on full
power (high) 12 to 14 minutes.
------------------------------------------------------------------------Betsy (8:54:45 pm) : Here's a cobbler for you Velma...
Title: Jiffy Fruit Cobbler
Categories: Diabetic, Desserts
Yield: 6 servings
1.00 Canned peaches; apricots Or fruit cocktail
Cinnamon; to taste
1 c Biscuit mix;
Fruit juice
1/3 c Milk;
2 ts Tapioca; minute
Preheat oven to 350 degrees. Combine fruit and juice, tapioca and cinnamon
in a 9 inch pie plate, set aside. Stir together biscuit mix and milk in a
small bowl. Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.
Place fruit mixture with the biscuits on top of the oven. Bake 25-30
minutes.
Serve warm with fruit dished on top of biscuit.
1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f = 5
Approved by the Diabetes Assoc.
------------------------------------------------------------------------------------------------------------------------------------------------Betsy (8:59:13 pm) : One more for Velma... Fried Apples! Sounds good...
Creamy cole slaw dressing bubbles?
Title: Honey Cake
Categories: Diabetic, Cakes
Yield: 24 servings
3 Eggs
1/4 c Sugar
1/4 c Soft margarine
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/4 c Honey
1 c Cold strong coffee
1 Ripe banana, mashed
NOTE: Honey Cake has 1 tsp of sugar per serving.
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine.
Stir the flour, baking powder, baking soda and spices together. Add
gradually to the creamed mixture with the honey and coffee. Beat until
combined. Add the banana.
Pour the batter into a lightly oiled and floured tube pan or two nine inch
loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and
cool on a wire rack for 5 minutes before removing from the pan. Cool
thoroughly before slicing.
1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate,
2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg
cholesterol
Source: section of traditional Jewish recipes, Am. Diabetes Assoc. Holiday
Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier,
Nov 93
------------------------------------------------------------------------Velma (9:02:38 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: How To Cook a Husband
Categories: Historic, 19th cent., Broadside, Information
Yield: 1 Broadside
****************************
As Mr. Glass said of the hare, you first must catch him. Having done
so, the mode of cooking him as to make a good dish of him is as
follows: Many good husbands are spoiled in the cooking; some women go
about it as if their husbands were bladders, and blow them up. Others
keep them constantly in hot water, while others freeze them by
conjugal coldness. Some smother them with hatred, contention and
variance, and some keep them in pickle all their lives.
These women always serve them up with tongue sauce. Now it cannot be
supposed that husbands will be tender and good if managed in this
way. But they are, on the contrary, very delicious when managed as
follows: Get a large jar called the jar of carefulmess, (which all
good wives have on hand) place your husband in it, and set him near
the fire of conjugal love; let the fire be pretty hot, but
especially let it be clear-above all let it be constant. Cover him
over with affection, kindness and subjection. Garnish him with
modest, becoming familiarity and the spice of pleasantry and if you
add kisses and other confectioneries let them be accompanied with a
sufficient portion of secrecy; mixed with prudence and moderation. We
would advise all good wives to try this receipt and realize how
admirable a dish a husband is when procgiy cooked.
From an early 19th Century Broadside
----------------------------------------------------------------------------
Betsy (9:02:42 pm) : Bubbles were they...
Batter Fried Apples
3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar
Peel and core apples and cut into round slices. Beat eggs and gradually add
all ingredients (except apples). Beat until smooth batter. Dip sliced apples
into batter and fry in hot oil until lightly browned. Sprinkle with powdered
sugar and serve warm.
------------------------------------------------------------------------Betsy (9:06:51 pm) : Liz - I think I've got it!
Stir-Fried Apples
1 qt. apples, peeled and pared
1 tbsp. cooking oil
2 tbsp. butter (no margarine)
1 or 2 whole cloves - remove when
apples are cooked (can be omitted)
1/2 c. sugar
1/4 c. brown sugar
Cut apples into 6 to 8 slices - that will depend on the size of the apple.
Heat oil and butter and pour in the apples and sprinkle the sugar over them.
Cover until the apples are heated, remove cover and stir until apples are
cooked. Select apples that don't cook into a mush. Sweet apples are
delicious prepared this way.
------------------------------------------------------------------------Velma (9:08:15 pm) : I don't think they are batter fried, Betsy. Cracker
Barrel whose headquarters is in Tennessee cooks Southern. I can tell you
how. Wash and peel apple only part way around. Leave some skin on. Core and
slice apples pretty thinly. Put enough margarine in the bottom of a frying
pan, butter burns too quickly. Put apple slices into frying pan. Sprinkle
sugar, as much as you need, and cinnamon over apples. Cover and steam--not
until they are falling apart, but tender. Some like them brown--I don't.
Leave lid off to brown.
------------------------------------------------------------------------Judy (9:10:49 pm) : CRACKER BARRELíS FRIED APPLES
2 1/2 cups apple juice, divided
4 lg. Golden Delicious apples, unpeeled, but cored and sliced 1/2î thick
wedges
3 Tablespoon cornstarch
1 tsp. apple pie spice
4 Tablespoons sugar
In a medium skillet, combine 2 cups apple juice and sliced apples. Simmer
gently and turn apples often with spatula until fork tender, but not mushy.
With slotted spoon remove apples to greased oven dish.
Into a blender put 1/2 cup apple juice, cornstarch, apple pie spice, sugar
and blend briefly just till smooth. Stir into hot juice in skillet and cook,
stirring constantly on med-high heat until it bubbles and thickens a bit.
Turn off heat. Pour over the apple slices. Serve warm as side dish or
dessert. Refrigerate leftovers to use in a few days.
Serves 6.
From Gloria Pitzerís Restaurant Recipe Secrets
------------------------------------------------------------------------Betsy (9:13:40 pm) : Here's some hot stuff...
Red Hot Tomatoes
3/4 Cup vinegar
1 1/2 teaspoon celery salt
1 1/2 teaspoon mustard seed
1/2 teaspoon salt
4 1/2 teaspoon sugar
Dash of cayenne pepper
Grinding of black pepper
1/4 cup water
6 large tomatoes, peeled and cut in 8ths
1 large green pepper, seeded and cut in narrow strips
1 mild onion, sliced in rings
Cucumber slices if desired
Mix together vinegar, celery salt, mustard seed, salt, sugar, peppers,
and water. Bring to boil and boil one minute. Place tomatoes, green
pepper and onion in a deep bow. Pour hot marinade over vegatables.
Let marinate at least several hours in refrigerator. This will keep
for several days. Just before serving, add cucumber slices. Serve
with some of liquid in individual serving dishes. Serves 6.
------------------------------------------------------------------------Betsy (9:18:01 pm) : Liz - did you or Bubbles ask for cole slaw (dressing)?
is this close:
Benner's Pepper Slaw
2 C. sugar
1 C. vinegar
1/4 C. water
1 t. celery seed
1 t. mustard seed
2 medium heads of cabbage
1 T salt
Shred the cabbage. Sprinkle the salt over the cabbage and let stand for
1 hour. Drain. Heat syrup mixture until boiling and boil hard for 1
minute. Cool overnight. Pour syrup over cabbage. Marinate for several
hours and serve.
------------------------------------------------------------------------Judy (9:18:01 pm) : This is my own recipe for creamy cole slaw dressing:
1 cup mayo
1/2 cup sugar
2 Tablespoons vinegar
Mix well and pour over shredded cabbage.
------------------------------------------------------------------------Betsy (9:23:20 pm) : Liz and Bubbles - yep search at TKL for pampered chef.
BAVARIAN APPLE TORTE
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
8-oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
4 cups peeled, sliced apples
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds
Preheat oven to 450.
Cream butter and 1/3 cup sugar until light and fluffy. Blend in
vanilla. Add flour; mix well. Spread on bottom and sides of a
springform pan. Combine cream cheese and 1/4 cup sugar, mixing until
well blended. Blend in egg and vanilla. Pour in pastry lined pan.
Toss apples with combined sugar and cinnamon; spoon over cream cheese
layer. Sprinkle with nuts. Bake at 450 for 10 minutes. Reduce
temperature to 400 and continue baking 25 minutes.
--
Janet R. Starosta | jrs@virginia.edu | 804-924-4605
------------------------------------------------------------------------Judy (9:24:01 pm) : COLE SLAW DRESSING:
1 cup mayonnnaise
1/2 cup sugar
2 Tablespoons vinegar
Mix together and chill.
------------------------------------------------------------------------Betsy (9:24:58 pm) : Velma - did you say you have pears coming along?
Title: Spiced Pears\Brandied Peaches
Categories: Misc
Servings: 3
Jeannie Allen this recipe makes about 3 pints. If you are using bartlett or
similar soft pears, choose rather underripe fruit, and prepare them as for
brandied peaches which i will post further on at the end if this recipe. If
you are using kiefer, seckel or other hard pears prepare as follows:
Wash , peel, and core three pounds of pears cook them until they begin to
soften in 1 1/2 c Boiling water. Tie in a cloth bag....
2 T Whole cloves
2 T Whole ginger and simmer for 5 minutes with
2 c Sugar
1 c White vinegar
Add the partially Tenderized pears and the Liquid in which they were
Cooking. Simmer with Vinegar syrup,3 minutes. Remove and discard spice Bag.
Pack fruit into hot sterile jars and cover with the hot syrup. Seal jars and
process in boiling bath 15 minutes, for quarts. Store in a cool dark place.
Brandied peaches
Select ripe firm peaches. Weigh them, rub away the fuzz with a course towel.
Make a thick syrup of equal parts of sugar and water. Allow 1 c Sugar and 1
c water for each pound of fruit. Simmer the peaches in the syrup for 5
minutes.Drain and place in hot sterile jars. Pour over each jar 2-4 t
brandy. Pour the syrup over the fruit,filling the jars. Seal and process in
water bath, 15 minutes for quarts. Store in a cool dark place 3 months
before using.
------------------------------------------------------------------------Betsy (9:27:47 pm) : Here's a quickie:
Make the crust for a two crust 9" pie. Spread on a pizza pan.
Place grated cheddar cheese on top of crust.
Peel and slice apples and arrange them on the cheese.
Mix 1/2 cup sugar and 1 teas. cinnamon and sprinkle over apples.
For crumb topping, mix together the following:
3/4 cup flour
1/2 cup sugar
1/2 cup butter
Mix above ingredients together.
Add 1/2 cup quick cooling oats and sprinkle over apples.
Bake at 400 for 30 minutes. Serve with ice cream.
------------------------------------------------------------------------Betsy (9:29:11 pm) : Wow look what I found! Anyone remember Crazy Crust
recipes?
Crazy Crust Apple Pie
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can(1 lb 5 oz) apple pie filling
1 tbsp lemon juice
1/2 tsp cinnamon
Combine first seven ingredients. Blend well, then beat for two minutes at
medium speed of mixer. Pour into a 9" pie pan. Combine the rest of the
ingredients and pour into center of batter. Do not stir. Bake at 425
degrees for 45-50 minutes.
------------------------------------------------------------------------Betsy (9:40:24 pm) : This is from an old rec.food post:
Faith Senie (fms@epoch.com):
My housemate, my husband and I just created a very low-fat apple pie for
a party this past weekend. We're all three of us strict vegetarian, and
low-fat to boot, so the traditional larded crust was definitely out, as
was any vegetable oil substitute attempt. What we ended up doing was
using the traditional pie filling (we use the Fanny Farmer recipe) with
a modified graham cracker crust. We bought low-fat graham crackers calories
from fat), ground them into dust, added a bit of flour to make
the stuff pliable, and then added water until it held a ball shape. We
rolled out two crusts from this (one for bottom of pan, one for top of pie)
and baked for the amount of time in the original recipe. It came out great!
and the graham cracker flavor complemented the apples nicely...
------------------------------------------------------------------------Betsy (9:52:16 pm) : Here's info on freezing apples:
Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Cut the apples into about quarters, peel
and seed. Put several cups worth into freezing bags and toss into
the freezer. In the dead of winter when you are dying for fresh
applesauce, dump a bag of frozen apples into the microwave, (well
preferably in a bowl big enough to hold) and cover with plastic
wrap. (the heavy microwave kind) Then nuke for about 5 to 8 minutes,
let them sit awhile, and nuke again. Stir them around, and nuke
again. When they are thawed and softening (add a bit of water if
needed, but there is usually lots from the freezer bag) add
sugar and cinnamon to taste. Just keep stirring and cooking for
a few minutes until they suit your tastes. This is a very easy
way to cook them, and they are ok if you go off for a few minutes
and just let them set and steam.
A great way to give your family that homegrown wholesomeness with
the ease of grocery store "bag dump and nuke". ;-)
------------------------------------------------------------------------Betsy (9:56:30 pm) : That sound good Velma!
Lisa Lisa WV WV here here is is one one:
WALDORF SALAD
-------------
3 apples, cubed
8 oz. pineapple tidbits, drained
2 T. celery, chopped
2 T. pecans, chopped
2 T. raisins
1 small carton Cool-Whip
Combine ingredients, toss gently, cover and chill.
------------------------------------------------------------------------Betsy (10:01:11 pm) : Velma does this look like it?
Sugar Free Fruit Salad
1 sm. pkg. sugar free vanilla pudding mix
1 sm. can mandarin oranges, drained
1 can pineapple tidbits (in own juice), drained
1 apple, diced
1 banana, sliced
1/4 c. chopped pecans
1/4 c. lemon juice
1/4 c. cherries (optional)
Dip banana and apple in lemon juice. Combine fruit in bowl. Mix pudding as
directed and pour over fruit. Chill and serve.
------------------------------------------------------------------------Betsy (10:05:56 pm) : I'm into the sugar free files...
Sugarless Cookies
3/4 c. Jiffy or Bisquick baking mix
1 pkg. sugarfree pudding chocolate or coconut
1 egg
1/4 c. oil
walnuts if desired
Mix all ingredients together, drop onto cookie sheet and bake at 350 degrees
for 8 to 11 minutes.
------------------------------------------------------------------------Betsy (10:08:20 pm) : I bet they would Liz - don't know why not!
This sounds good...
Blueberry grunt
2 (21 oz each) cans blueberry pie filling
1 cup water
1/4 cup lemon juice
1 cup buttermilk biscuit mix (Bisquick)
1/3 cup milk
Combine filling, water and lemon juice. Pour into shallow casserole with a
tight lid. Heat til boiling, then reduce to simmer. Prepare dumplings by
mixing biscuit mix with milk. Drop by spoonfuls onto hot blueberry mixture
Cook uncovered for 10 minutes, then covered for 10 minutes.
------------------------------------------------------------------------Betsy (10:16:15 pm) : Yes CarolB, here's a welcome recipe...
Title: Frozen Fruitcake Salad
Categories: Holiday, Christmas
Yield: 6 servings
1 c Sour cream
2 oz Cool whip; thawed
1/2 c Sugar
2 tb Lemon juice
1 ts Vanilla
13 oz Crushed pineapple; drain
2 Bananas; diced
1/2 c Red Candied cherries; chop
1/2 c Grees Candied cherries; chop
1/2 c Nuts; (pecans or walnuts)
Mix all together well, turn into a mold and freeze.
Let stand 10 minutes before serving. Everyone loves
this. It's good for dessert too. It's especially
pretty at Christmas because of the red and green
cherries but we like it for Thanksgiving too.
------------------------------------------------------------------------Betsy (10:20:11 pm) : Here's a few nuts to nibble on...
Title: Hot And Spicy Almonds
Categories: Desserts
Yield: 4 servings
1/4 c Unsalted Butter
2 tb Worcestershire sauce
1 ts Ground Cumin
1/2 ts Sugar
1 ts Garlic Powder
1/2 ts Cayenne Powder
3 c Whole Natural Almonds
1/2 c Coarse Salt
Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add
worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook
over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with
seasonings. Spread the nuts on an ungreased baking sheet and toast for 15
minutes, turning occasionally. Remove from the oven and toss with coarse
salt. Cool. From The Gazette 90/12/19.
------------------------------------------------------------------------Betsy (10:22:49 pm) : Hey Bea - we just had a Bee drop in!
Yes, it was Lynda...
Title: SUMMER SIPPERS (10)
Categories: Beverages, Salli's
Yield: 1 servings
1. OLD FASIONED LEMONADE
Boil 2 cups GRANULATED SUGAR and 1 cup WATER in small saucepan 5
minutes, stirring occasionally. Remove from heat and stir in 1 cup
FRESHLY SQEEZED LEMON JUICE. Cool, then pour into jar and refrigerate. To
serve, stir in 2 TABLESPOONS syrup mix to 3/4 cup WATER. Add ice.
Makes 20 servings.
2. PINEAPPLE-MELON SLUSH
Whirl one 16 oz can FROZEN PINEAPPLE and one medium size CANTALOPE
in blender or food processor until smooth.
3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up ORANGES and 1 pint of VANILLA ICE MILK in
blender or food processor until smooth.
4. FRUIT FIZZ
Mix 2 cups APRICOT NECTAR, 2 cups PINEAPPLE JUICE and 1 cup ORANGE
JUICE in a large pitcher. Chill well. Just before serving, add 1 1/2 cups
icy cold GINGER ALE.
5. GAZPACHO COCKTAIL
Cut 1 medium size peeled CUCUMBER in small chunks. Whirl in blender
with 1/3 cup freshly squeezed LEMON or LIME JUICE, 1 teaspoon RED-WINE
VINEGAR, 1 teaspoon HOT-PEPPER SAUCE and freshly ground BLACK PEPPER to
taste. Pour 4 cups 8-VEGETABLE JUICE into a large pitcher. Add the
cucumber puree and mix well.
6. BLUEBERRY BOG SPARKLER
Mix 3 cups BLUEBERRY-CRANBERRY DRINK with 2 cups prepared
LEMONADE in a large pitcher. Chill well. Just before
serving, stir in 1 1/2 cups icy cold GINGER ALE.
7. GINGER-LIME COOLER
Pour 4 1/2 cups GINGER BEER and 6 cups CLEAR LEMON-
LIME SODA into a large pitcher. Add 2 bags frozen
MELON BALLS.
8. FROSTED COFFEE
Whirl 4 cups of STRONG BLACK COFFEE and 2 pints
VANILLA, COFFEE, or CHOCOLATE ICE CREAM in the
blender. May take 3 batches as this should be
fluffy.
9. DOUBLE ORANGE COOLER
Mix 6 cups ORANGE JUICE, 5 cups CLUB SODA and 2 1/2
cups milk in a pitcher. Pour into tall glasses and
top with a scoop or ORANGE SHERBET.
10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups CRANBERRY
JUICE COCKTAIL, 5 small PEACHES or NECTARINES cut in
chunks, 1 sliced LEMON, 4 cups ICE CUBES and 5 cups
CLUB SODA.
------------------------------------------------------------------------Lisa in WV (10:23:20 pm) : Here's a yummy dessert...
Chocolate Eclair Dessert
2 - 3oz. boxes Instant French Vanilla pudding
1 box graham crackers
9oz. Cool whip
3cups milk
Mix pudding and milk until thick. Fold in Cool Whip. In 9x13 pan put a layer
of graham crackers. Top with one third of
pudding mixture. Repeat ending with a layer of graham crackers.
Icing
2 squares unsweetened chocolate
1 tsp. light Karo syrup
1 tsp. vanilla
2T butter
1 1/2c. powdered sugar
3T milk
Melt first four ingredients in sauce pan, Remove from heat when melted.
Gradually add powdered sugar and milk.
Spread over top layer of graham crackers.Refrigerate 8 hours or overnight.
The longer the dessert is refrigerated, the
better.
------------------------------------------------------------------------Betsy (10:27:01 pm) : Kahlua
4 c sugar
1/2 c instant coffee
3 c water
dash salt
3 c vodka
3 tbsp vanilla
In 3 qt pan, mix sugar and coffee. Stir in water and salt. Over hi heat,
boil till sugar is dissolved, Reduce and simmer 15 minutes. Cool completely,
add vodka and vanilla. Aging 3 wks helps, but not necessary. makes 1 1/2 qts
Galliano-type
2 c sugar
2/3 c water
2 1/2 c vodka
3 tsp lemon juice
3 tsp vanilla
2-4 drops yellow food extract
1/2 -1 tsp anise extract
Boil sugar and water 3 min. Cool completely and add remainder of ingredients
------------------------------------------------------------------------Betsy (10:30:42 pm) : Thanks for the info Liz - good memory!
I'm in the crock pot files now...that would be another good topic...
Meat Loaf Dinner
1 1/2 (750grm) minced steak
1 egg beaten
1/2 cup milk
1 1/2 tsp salt
2 slices bread, crumbed
1/2 small onion chopped
2 tblsp each chopped green pepper and celery
4 potatoes cut into thick slices
tomato sauce and pepper rings
Mix egg, milk, salt and breadcrumbs in crock pot and leave to soften.
Add meat, celery and onion and mould into a large round loaf about 1 inch
(2.5cm) smaller than the crock pot. Place potatoes around. Decorate meat
loaf with circles of onion rings, fill these with a little tomato sauce.
Cover and set to high for 1 hour then turn to low for 6 - 8 hours.
Serve meat loaf in wedges with potato.
------------------------------------------------------------------------Betsy (10:33:02 pm) : CarolB - thanks for stopping by!! Sweet dreams :)
Ok our expert Southern cooks, have you ever made ribs in a 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.
------------------------------------------------------------------------Betsy (10:47:34 pm) : Lisa - hubby should write a song about fickle
computers :)
Bea here's a light one for you:
Either a Low Fat, or a Very Low Fat Recipe, depending on the turkey you use:
1 lb boneless, skinless turkey breast
1 good sized green bell pepper
1 good sized red bell pepper
1 large red onion
Juice of 1 lime
A1 or Heinz steak sauce
Chili powder
Cut turkey into chunks about 1 inch (2.5 cm) square
In a bowl or plastic bag, mix juice from 1/2 the lime and about (lime*2)
steak sauce. Marinate turkey in mixture for about 30 minutes.
Chop peppers into large chunks (I cut them into 8 wedges, top to bottom,
then cut each wedge in half across the belly).
Chop onion into wedges.
Heat a large non-stick skillet, brown turkey over medium heat. Add
onions and stir until coated with sauce. Add peppers. Add chili powder
to taste. Squeeze the other 1/2 lime over the mixture. Add a few tbsp
water, stir. Lower heat, cover and simmer until the sauce thickens.
Serve with rice.
------------------------------------------------------------------------Betsy (10:49:32 pm) : Good night Velma - I have to leave in a few minutes
too..
Here's one for the road:
Glazed Meatloaf
Recipe By : Cooking without Fat
Serving Size : 6 Preparation Time :0:40
Categories : Meat Loaves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground turkey -- cooked
1/2 c cracker crumbs or bread crumbs
1 c rice -- cooked
1/2 c onion -- chopped
1/4 c carrot -- grated
1/4 c celery -- chopped fine
1 1/2 tsps mustard -- prepared or dijon
1 tsp garlic powder
1/8 tsp white pepper
1/4 c tomato sauce
2 egg whites
1/2 c ketchup
1/4 c honey
Preheat oven at 350. Prepare a loaf pan or muffin tins with cooking.
Combine all ingredients except ketchup and honey and mid well. Turn
mixture into a prepared pan and bake for 40 minutes depending on pan size.
Combine ketchup and honey. Spread evenly over meat and bake 5 minutes
longer.
------------------------------------------------------------------------Lisa in WV (10:51:58 pm) : French Breakfast Puffs (these taste like sugar
donuts)
1/3 C soft shortening ( I use butter flavor crisco)
1/2 C sugar
1 egg
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp aslt
1/4 tsp nutmeg
1/2 C milk
6T melted butter
1/2 C sugar
1tsp cinnamon
Preheat oven to 350 degree. mix shortening sugar and egg thoroughly in bowl.
Mix together flour, baking powder, salt and nutmeg in separate bowl.
Alternate dry ingridients and milk into the shortening mixture ending with
dry ingridients. Fill greased muffin cups 2/3 full. bake 20 to 25 minutes or
until golden brown. Immediately roll in melted butter and tehn in cinnamon
sugar mixture. Serve hot. (also great cold)
GOOD NIGHT VELMA!!
------------------------------------------------------------------------Betsy (11:05:27 pm) : Sorry we missed you...
For your viewing pleasure...
HOT ORANGE CHICKEN
INGREDIENTS (makes 2 - 4 servings)
1 lb chicken
1/2 c peanut or other salad oil
2 Tbs peanut or other salad oil
2 Tbs chopped dried or fresh orange peel
2 dried red chili peppers, chopped
10 scallions, slightly smashed and cut into 1 1/2-inch pieces
Marinade:
1 1/2 Tbs tapioca or corn starch dissolved in 1/3 c cold water
1 Tbs rice wine or dry sherry
2 Tbs soy sauce
1/2 tsp baking soda
1/2 salt
1/2 tsp sugar
Seasoning Sauce:
2 tablespoons soy sauce
1/2 Tbs cider vinegar
1/3 c orange juice
1 Tbs sugar
1 tsp tapioca or corn starch
1/4 tsp salt
PROCEDURE
1. Cut chicken into 1/4-inch thick strips.
2. Mix marinade and add chicken, tossing to coat well. Cover and chill
for 90 minutes or overnight.
3. Add 1 tablespoon of oil to marinade and mix well to separate chicken
pieces.
4. Mix seasoning sauce.
5. Heat 1 cup of oil in a wok or skillet until very hot. Stir-fry chick en
about 1 minute; remove and drain well.
6. Warm 1 tablespoon oil in a wok or skillet over medium heat and fry orange
peel until dark brown. Add chili peppers and scallions; stir-fry 30 seconds.
Add seasoning sauce, stirring constantly until sauce thickens and boils. Add
chicken and mix well. Serve hot
.
NOTES
To Prepare Ahead: Follow steps 1-4 and refrigerate. Immediately before
serving, follow steps 5 and 6.
Joe (07:26:34 am) : Here's a breakfast that All Sailors will remember...
From an Ol' "Stew Burner",
MINCED BEEF ON TOAST____________________________ J. MEAT No. 31
Yield: 6 Gallons or 100 portions _________________________Each portion 1 cup
INGREDIENTS --------------------------WEIGHTS ---------------------MEASURES
Beef, ground ------------------------------30 lb.
Onions, chopped ---------------------------3 lb
-----------------------------2 1/2 qt
Flour, hard wheat, sifted ------------------2 lb
-----------------------------2 qt
Shortening ----------------------------------1 lb
-----------------------------2 1/4 cups
1. Braise beef and onions. Add flour and brown.
2. Put beef mixture in stem-jacketed kettle.
Tomatoes, canned ------------------------20 1/2 lb ------------------------3
- No. 10 can (9 qt)
Mace or nutmeg (optional) ---------------1 oz
-------------------------------1/4 cup
Salt ------------------------------------------2 oz
-------------------------------1/4 cup
Pepper ------------------------------------1/2 oz
--------------------------------2 Tbsp
Water
----------------------------------------------------------------------------1/2
gal
3. Add tomatoes, spices, water. Let simmer 10 to 15 minutes.
____________________________________________________________________________
Toast 100 slices
4. Serve on toast.
____________________________________________________________________________
PS. I always thickened it with a little flour mixed into water.
Chow down !
Joe
USS Coates, Valley Forge, Independence
Here's the same, but for a smaller Crew. ;-)
MINCED BEEF ON TOAST
( using one pound of ground beef )
Beef, ground ------------------1 pound
Onions, chopped --
----------------------------------------------------------------------------
Joe (07:28:23 am) : Ooooops! The smaller one got cut off. Here it is again.
MINCED BEEF ON TOAST
( using one pound of ground beef )
Beef, ground ------------------1 pound
Onions, chopped -------------3/4 cup
*Shortening -------------------- 1 TBSP
Flour, all-purpose --------- --1/4 cup
Tomatoes, canned -----------1 * cup
Mace or Nutmeg --------------1/2 tsp
Salt -----------------------------1/4 tsp
Pepper, black ------------------1/8 tsp
Water --------------------------- * cup
*Note. Shortening may be omitted if ground beef has sufficient fat.
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