http://www.recipelink.com Betsy (08:11:19 am) : Hello - glad you stopped in but we're sorry we missed
you!
Tonights (6/18) TALK TKL 'On Food' Chat will start at
9:00 pm EST (TKL is located in Rochester, NY, USA)
I hope you can us!
In the meantime for your viewing pleasure:
This recipe was the 29th Pillsbury Bake-off winner in 1980,
created by Millicent Kaplan of Tamarac FL
Zucchini Quiche
4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard
Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10" pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.
Variations: just before baking add mushrooms and slices of
tomato on top of quiche.
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Judy (5:13:01 pm) : Chocolate Kahlua Taco from the Arizona Wigwam Resort
TACO SHELL: 8 oz. Semi Sweet Couverture
Chocolate
1/2 tsp. Light Corn Syrup
1/2 tsp. Dark Rum
Break up chocolate into small pieces and
place into a mixing bowl. Set atop a double
boiler that is simmering. Melt and mix
chocolate until smooth over the double boiler
until it reaches a temperature of 90 degrees.
Add corn syrup and rum and stir until blended
and smooth. DO NOT OVER MIX.
To form the shell, take a 6" X 6" piece
of thin cardboard and cut out a circle 5" in
diameter. You will then have a cardboard
frame to form your Taco shell.
When the chocolate is ready, place a
piece of wax paper on a cookie sheet then the
cardboard frame. Spoon 3 T. of chocolate
into center of the circle. Using the cake
spatula, spread the chocolate to fill the
circle. Remove the cardboard. Drape the
chocolate circle and wax paper over a 1/2"
dowel and hang in the refrigerator to harden.
Make sure the wax paper is against the wood.
Keep the Taco shell refrigerated until ready
to fill and serve.
MOUSSE: 8 oz. Semi Sweet Chocolate
4 oz. Heavy Cream, Warmed to a
Simmer
4 tsp. Kahlua
1 Pint of Whipping Cream, Whipped
Break up chocolate into small pieces and
place into a mixing bowl along with the heavy
cream and Kahlua. Set atop a double boiler
that is simmering. Melt and mix chocolate
until smooth.
Whip the whipping cream until firm peak
consistency.
When chocolate mix has cooled, gently
fold in the whipped cream.
ASSEMBLY: Taco Shells
1/2 Pint of Strawberries or
Raspberries (Clean and Washed)
Chocolate Kahlua Mousse
**Plate Sauces - Vanilla,
Chocolate, Cinnamon,
Orange, and Kiwi
Chill the dessert plates. With the
plate sauces, form concentric circles to
cover the entire plate to the rim. Using a
toothpick, make a spider web design with the
sauces. Holding the taco shell in hand, fill
with a few berries. Using a pastry bag with
a star tip, pipe the mousse into the shell.
Place the filled taco shell in center of
plate and serve.
**Plate Sauces - can be made from fruit
purees.
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Betsy (9:07:09 pm) : Good Evening! Here are a couple recipes to start our
recipe swap:
Boston Chicken & Kfc Rotisserie Style Chicken
1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt
4 Chicken breast halves w/skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4
chicken breast halves, skin-side-up in a square baking dish or pan, sprayed
with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken
without turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil and
let stand 15 to 20 minutes before serving. Source: Gloria Pitzer's Secret
Recipe Newsletter.
Boston Chicken & Kfc Rotisserie Whole Chicken
3 1/2 pounds Whole chicken
Onion chunks
Unpeeled apple wedges
1 Chunks celery
Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed
Dutch oven or a roasting pan deep enough that it can later be sealed in foil
without the foil touching the skin of the chicken. Follow the recipe as
given in Rotisserie Chicken (Boston Chicken & KFC) for chicken breasts. but
use 350~ oven for an hour plus 15 to 30 minutes depending on the size of the
chicken. Be sure it is nicely browned. Or use Reynold's Oven Bags per
directions that accompany the bags. Source: Gloria Pitzer's Secret Recipe
Newsletter.
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Risa G. (9:14:40 pm) : Good. My son let me sleep last night. A miracle!
Unfortunately he didn't really let my husband. Oh well!I've got a good
recipe for you. Here it is:
Jack's BBQ Shrimp (from the Jack Daniels website)
3 lb. shrimp
1 c. butter
1/2 c. olive oil
3 ounces of Jack Daniels
4 T. diced garlic
4 T. black pepper
4 T. worcestershire sauce
2 T. basil
1 T. thyme
1 T. hot pepper sauce
Preheat oven to 375 degrees. Place shrimp on a large baking pan with a 1"
lip. Heat butter and/or oil in a saute pan over medium hi heat. Combine rest
of ingredients and add to butter mixture. Cook one to 2 minutes. Pour butter
mixture over shrimp, coating evenly. Place shrimp on center rack of oven and
cook 3-5 minutes or until pink. Turn shrimp one time, baste and cook 3-5
add'l minutes. Remove from oven and serve in soup bowls with seasoned
butter. Serve with french bread.
Also, hi CarolB. Sure you can join us.
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Betsy (9:16:48 pm) :
Entenmann's Apple Crumb Cake
1/3 cup Butter
4 Granny Smith Apples
3/4 cup Sugar
1 teaspoon Lemon peel
1/2 teaspoon Cinnamon
1/8 teaspoon Mace
1/3 cup Currants
2 1/2 cups Flour
3 tablespoons Sugar
1/2 teaspoon Salt
1 package Active dry yeast
3/4 cup Water
1/3 cup Butter
1 Egg
1 teaspoon Lemon peel
3/4 cup Chopped pecans
6 tablespoons Flour
1/4 cup Confectioner's sugar
3 tablespoons Butter
1/4 teaspoon Cinnamon
Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add
apples to butter and cook, stirring, 8 minutes until tender. stir in suygar,
peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened.
Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small
saucepan, combine water and butter. Heat on low flame until 120 F Gradually
add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour.
With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20
minutes. Grease 2 baking sheets. Place half the dough on well floured work
surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down
center of the dough. Starting about 3/4" for filling, cut 1" wide strips
diagonally from filling to edges of dough. Alternately fold opposite strips
of dough at angles across filling. Fold ends over filling. Brush large piece
of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic
wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes.
Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle
over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet.
Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by
Marge Nemeth-GNFK05B
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CarolB (9:17:42 pm) : Hello everyone- this looks like a copycat night! Sorry
my beans are not, but they are good!
Leslie's Green Beans
Cook 2 pounds fresh green beans with 1 large onion and diced bacon in a
little water, until tender. Drain well.
Sauce:
1 cup mayonaise
2 hardboiled eggs, chopped
1 Tablespoon Horseradish
salt and pepper to taste
garlic salt to taste(or not)
juice of 1 lemon
1 1/2 teaspoons minced parsley
Mix sauce with hot beans and serve.hot. Sometimes I bake it for about 10
minutes to meld the flavor. This is Delish!
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Betsy (9:19:22 pm) : CarolB - that looks tasty!
Hi Debbie, D.W. :-)
Entenmann's Fat-Free Chocolate Cupcakes
1 small Box Jello cook and serve -- chocolate pudding po
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites -- beat with
1 pinch Salt in 1-1/2 qt bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and
flour. Set aside. With electric mixer, beat alternately into the egg white
mixture a cup at a time with the vanilla, applesauce and baking soda, which
have been mixed together. Beat 2 minutes after last addition. Divide batter
equally between 12 paper-line cupcake wells. Bake at 350~ about 18-20
minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes
then remove. Source: Gloria Pitzer
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Betsy (9:21:44 pm) : Debbie - I don't know! Sorry - I'll try to find out.
This looks refreshing:
Herbal Astringent for Oily Skin
1 ounce Chamomile
3 tablespoons Witch hazel
1/2 teaspoon Cider vinegar
1 ounce Peppermint extract
8 ounces Water
Few drops of peppermint -- extract
1/4 teaspoon Boric acid -- optional
Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and strain.
Add remaining ingredients in a spray bottle and shake. Keep refrigerated.
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Betsy (9:29:05 pm) :
Keebler Pecan Sandies
1 1/2 cups vegetable shortening
3/4 cup granulated sugar
1 1/2 teaspoons salt
2 eggs
4 cups all-purpose flour
1/4 teaspoon baking soda
2 tablespoons water
1 cup pecans -- shelled
1. Preheat the oven to 325F degrees. 2. In a large bowl, cream together the
shortening, sugar, and salt with an electric mixer on medium speed. 3. Add
the eggs and beat well. 4. While mixing, slowly add the flour, baking soda,
and water. 5. Chop the pecans into very small bits using a food processor or
blender on low speed. Be careful not to overchop; you don't want to make
pecan dust. The pieces should be about the size of rice grains. 6. Add the
pecans to the dough and knead with your hands until the pecans are well
blended into the mixture. 7. Roll the dough into 1-inch balls and press flat
with your hands onto greased baking sheets. The cookies should be about 2
inches in diameter and 1/2-inch thick. 8. Bake for 25 to 30 minutes or until
the edges of the cookies are golden brown.
- - - - - - - - - - - - - - - - - -
NOTES : KEEBLER TOFFEE SANDIES: Follow the Pecan Sandies recipe, above,
replacing the chopped pecans with one 6-ounce package of Heath Bits 'o
Brickle.
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Bubbles (9:34:25 pm) :
From:Margaret Garland
Date: Sun, 21 May 1995 17:11:31 -0400
Apple Carrot Muffins
------------------------------------------------------------------------
* Exported from MasterCook II *
Apple Carrot Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Flour -- whole wheat
1/3 cup Sorghum
1 cup Wheat bran
1 cup Soymilk
1 teaspoon Baking soda
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/3 cup Carrots -- shredded
1/4 cup Oil
1/3 cup Apple -- finely chopped
Preheat the oven to 400. Combine flours, bran, baking soda and cinnamon.
In another bowl, mix together oil, sorghum, soymilk and vanilla.
Combine wet and dry ingredients; mix well. Stir in carrots and apple.
Fill greased and floured mufin tins 1/2 full, and bake for 25 minutes.
Makes 1 dozen muffins.
- - - - - - - - - - - - - - - - - -
OAR: Searchable Online Archive of Recipes
recipes@soar.berkeley.edu.
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Risa G. (9:35:25 pm) : Good evening Cookie.
Here is another recipe that is really delicious. I made htis last weekend on
Fathers Day and it went over really well.
Insalata di Riso Al Pesto (Rice salad with Pesto Sauce)
(From Italy Today, the Beautiful Cookbook by Lorenz di' Medici)
2 c. arborio rice
12 cherry tomatoes, stemmed and cut in half
1/2 jar of capers, rinsed
1/2 lb. mozzarella, cubed
(my additions: 1/2 red onion, sliced thinly, and 1/2 c. frozen peas, thawed)
Pesto Sauce (either commercially made or homemade)
Bring saucepan filled with lightly salted water to a boil and add rice. Cook
until tender yet firm to the bite., about fifteen minutes. Drain, reserving
1/2 c. water and spread the rice on a towel to dry and cool.
Transfer to a bowl and add vegetables and cheese. Then add pesto. Mix well
and let stand for at least 30 minutes before serving so flavors blend.
Betsy, you just gave me the recipe to my favorite cookie of all time. It was
my childhood favorite. Thanks!!
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Betsy (9:35:27 pm) : You did it Bubbles!!
Debbie if you're still here, the whole grain recipes are here:
http://www.recipelink.com/wwwboard/messages/4460.html
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Cookie (9:36:29 pm) : Thanks Betsy, Grandma Mac I'm going to try it.
Dilled Beans
2 Pounds green beans 1 cup white vinegar
2 TBL pickling salt 2 tsp dill weed
1/4 tsp cayenne 2 cloves garlic, crushed
Wash beans; drain. Trim ends. Cut beans to fit jars. Cover beans with
boiling water;
cook 3 minutes. Drain Pack lengthwise into hot jars, leaving 1/2 inch
headspace. In a
saucepan combine vinegar, 3 cups water, pickling salt, dillweed, cayenne,
and garlic; bring
to boiling. Cover beans with pickling liquid, leaving 1/2 inch headspace.
Adjust lids.
Process in boiling water bath (pints and quarts) 10 minutes. makes 4 pints
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Betsy (9:42:12 pm) :
Keebler Soft Batch Chocolate Chip Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Butter -- softened
2 Eggs
2 tablespoons Molasses
2 teaspoons Vanilla extract
1/3 cup Water
1 1/2 cups Granulated sugar
1 1/2 cups Packed brown sugar
1 teaspoon Baking powder
1 1/2 teaspoons Baking soda
1 teaspoon Salt
5 cups All-purpose flour
6 ounces Semi sweet chocolate chips
Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water
in a medium bowl. In a large bowl sift together the sugars, baking powder,
baking soda, salt and flour. Combine the mois moist mixture with the dry
mixture add the chocolate chips. Shape the dough into 1 inch balls andplace
them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until
light brown around edges.
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Betsy (9:43:09 pm) :
Here's another Bisquick recipe for you Grandma Mac:
KFC Buttermilk Biscuits
1/2 cup Butter
2 1/2 tablespoons Granulated sugar
1 Egg -- beaten
3/4 cup Buttermilk
1/4 cup Club soda
1 teaspoon Salt
5 cups Bisquick biscuit mix
Preheat oven to 450~. Combine all of the ingredients and knead by hand until
smooth. Flour your hands, pat the dough flat to 3/4 inch thickness on waxed
paper and punch out bisucits with a biscuit cutter. Bake on greased sheet
for 12 minutes or until golden brown.
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Cookie (9:45:15 pm) : Her's one that I call " legal" if you're watching your
fat intake. Good first time around, lousy left-over.
Picadillo and Corn bread wedges
CORN BREAD WEDGES-
2/3 CUP OF CORN MEAL
NON-STICK VEGETABLE SPRAY
6 TBL UNSIFTED FLOUR
1 1/2 TSP BAKING POWDER
2 EGG WHITES
2/3 CUP BUTTERMILK*
2 TBL OF VEGETABLE OIL
PICADILLO
1 LARGE SWEET GREEN PEPPER
HALVED, CORED, SEEDED &CUT INTO 1 IN. PIECES (1 CUP)
2 CANS 15 1.4 OZ. OF RED KIDNEY BEANS, UNDRAINED
1 LGE SWEET RED PEPPER HALVED,CORED, SEEDED & CUT INTO
1/2 IN. PIECES (1 CUP)
1/2 TSP REDUCED CALORIE MARGARINE
1 MEDIUM ONION, CHOPPED 1/2 CUP
1 CLOVE GARLIC, FINELY CHOPPED
3/4 TO 1 TSP OF GROUND CUMIN
1/8 TSP OF GROUND RED PEPPER
1/2 CUP OF NO-SALT TOMATO SAUCE
1/4 CUP OF RAISINS
1. prepare CORN BREAD: SPRAY AN 8X12 NONSTICK ROUND
CAKE PAN WITH COOKING SPRAY.
2.STIR TOGETHER CORN MEAL, FLOUR, AND BAKING POWDER IN
A MEDIUM BOWL UNTIL WELL MIXED.
3. LIGHTLY BEAT EGG WHITES IN A SMALL BOWL. STIR IN THE
BUTTERMILK AND OIL UNTIL WELL COMBINED.
4. POUR THE LIQUID INGREDIENTS ALL AT ONCE INTO THE DRY
INGREDIENTS. STIR THE MIXTURE BRISKLY WITH A FORK UNTIL
ALL INGREDIENTS ARE JUST EVENLY MOISTENED; DO NOT
OVERSTIR. THE BATTER WILL BE LUMPY. TURN INTO PREPARED
PAN.
5. BAKE AT 400 DEGREES FOR 18-20 MINUTES OR UNTIL
TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN. TURN
ONTO WIRE RACK TO COOL SLIGHTLY . CUT CORN BREAD INTO
FOUR WEDGES; PUT ON PLATES.
prepare PICADILLO: SAUTEí PEPPERS, ONION, AND GARLIC IN
MARGARINE IN A 12 IN NON-STICK SKILLET FOR 5-8 MINUTES.
stir IN KIDNEY BEANS, CUMIN, RED PEPPER, TOMATO SAUCE,
AND RAISINS. COOK TO THICKEN SLIGHTLY, 10-12 MINUTES
OVER MEDIUM-HIGH HEAT. MIXTURE SHOULD BE SAUCY.
7. POUR SAUCE OVER CORN BREAD, DIVIDED EQUALLY, SERVE
IMMEDIATELY. 451 CALORIES, 2 MG CHOLESTEROL, 17 GM
DIETARY FIBER, 9 GMS FAT, 994 MG SODIUM
* I USE POWDERED BUTTERMILK BECAUSE IT DOES NOT SPOIL.
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MB (9:46:50 pm) : Here is a great brownie recipe for you to enjoy and
it is very simple too!
Masterbaker's Brownies
4 cups flour
1 cup cocoa
4 sticks margarine or butter, room temp.
4 cups sugar
4 large eggs
2 tsp. vanilla
Sift flour and cocoa together,set aside. Cream margarine and sugar
together,add eggs and vanilla and mix well. Add flour/cocoa mix gradually,
scraping sides of bowl. Grease and flour a jelly roll pan. Spread batter in
pan evenly. Bake at 350 for 25 minutes or until pick comes out clean. Enjoy!
If you don't have a jelly roll pan, recipe may be cut in half and baked in a
13x9 pan.
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Risa G. (9:47:18 pm) : Here's a great one if you don't like chocolate or are
allergic but still love brownies:
Double Peanut Butter Paisley Brownies
(From Hershey's Web Site)
1/2 c. butter, softened 1 t. vanilla
1/4 Reeses Peanut Butter 2 c. all purpose flour
1 c. granulated sugar 2 t. baking powder
1 c. packed lgt Brown Sugar 1/4 t. salt
3 eggs 1-2/3 c. Reeses PB Chips
1/2 c. Hersheys syrup
Heat oven to 350 degrees. Grease 13x9x2 baking pan. In a large bowl, beat
butter and peanut butter. Add sugars, beat well. Add eggs, one at a time,
bet well after each addition. Blend in vanilla. Stir together dry
ingredients, mix into peanut butter mixture, blending well. Stir in PB
chips. Spread half of batter into prepared pan; spoon syrup over top.
Carefully spread remaining batter, swirl with spatula for marbled effect.
Bake 35-45 minutes. Cool completely in pan on rack. Cut into squares. Makes
36 brownies.
This went over big at my husbands birthday BBQ.
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Betsy (9:48:18 pm) : Wow a Model T Bubbles - how neat!! Grandma Mac - I've
seen club soda used in waffle recipes before - don't know what it will do
for biscuits. Hi Kate - I'll take a look.
Hi MB! oooooo the chocolate recipes are flying now!!
These will be fun to try:
Little Caesar's Crazy Bread
1 tube 10-ounce Pillsbury pizza dough
2 tablespoons butter
1 teaspoon garlic salt
Kraft 100% Grated Parmesan Cheese
1. Preheat the oven to 425 degrees F. 2. Unroll the dough on a cutting
board. Position it lengthwise (longer from let to right than from top to
bottom). With a sharp kinfe, cut the dough in half down the middle. Then cut
each of those halves vertically in half, and then in half once more so that
you have 8 even strips of dough. 3. Being careful not to stretch the dough,
place each strip on a lightly greased cookie sheet and bake for 6 to 8
minutes, or until the top just turns golden brown. 4. While the dough bakes,
melt the butter (on the stove or in the microwave on high for 15 to 20
seconds), then add the garlic salt and stir until it dissolves. 5. Remove
the browned dough from the oven and with a pastry brush or spoon spread a
coating of garlic butter over each piece. 6. Sprinkle a generous amount of
Parmesan cheese on each.
Makes 8 pieces.
Little Caesar's Crazy Sauce
1 can tomato paste (15-ounce)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1. Combine all the ingredients in an uncovered saucepan over medium heat. 2.
When the sauce begins to bubble, reduce the heat and simmer for 30 minutes,
stirring often. 3. Remove the sauce from the heat and let it cool. Store in
a tightly sealed container in the refrigerator; it will keep for 3 to 4
weeks.
Makes 1 1/2 cups.
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Kate (9:49:31 pm) : GRAHAM CRACKER CAKE
Makes two 8-inch cake layers
20 graham crackers, finely rolled (about 1 1/2 cups crumbs)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
In small bowl, combine cracker crumbs, flour, baking powder and salt; set
aside. In large
bowl, with electric mixer at high speed, beat margarine and sugar until
light and fluffy.
Add eggs, one at a a time, beating well after each addition. Stir in
vanilla. Alternately add
flour mixture and milk, beating well after each addition. Divide batter into
2 well greased
8-inch round cake pans. Bake at 350ƒF for 25 minutes or until done. Cool in
pans 15
minutes. Remove from pan; cool completely. Fill and frost as desired.
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Bubbles (9:50:06 pm) : Kate, my neice mixed cooked spinach with mashed
potatoe and fed it to her baby. She said it would make a great topping for a
baked potatoe. Yeh, we love T's and A's. If you send your e-mail address
maybe we could exchange some stories.
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Risa G. (9:51:00 pm) : Kate, Mr. Food has a recipe for Mashed Potato
Pancakes.
Add one onion, diced
1/4 c. chopped parsley
1 c. all purpose flour
eggs (it depends on how much left over potatoes you have)
vegetable oil for frying
To your potatoes, add the onion, parsley, flour and eggs; mix. In a large
skillet, heat oil; using about 1/4 c. of mixture per pancake, form pancakes
and fry in skillet for 2 minutes per side, until golden. Drain pancakes on
paper towels.
Serve with applesauce, sour cream, ketchup or syrup - whatever is your
favorite.
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Kate (9:51:32 pm) : CHOCOLATE ORANGE CAKE
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup Crisco Oil
1-1/2 tsp. vanilla extract
1 cup boiling water
Frosting:
1/2 cup Golden Crisco Shortening
4 cups sifted icing sugar
1 tbs. grated orange rind
2 tbs. orange juice
2- 3 tbs. cream or milk
Orange zest to decorate, optional
Preheat oven to 350ƒF. Combine first 6 ingredients in large bowl. Add eggs,
milk, oil and
vanilla extract. Beat at medium speed of electric mixer for 2 minutes, or
until smooth. Stir
in boiling water. Mix well. Pour batter into two 8-inch or 9-inch round cake
pans,
dividing evenly. Bake at 350ƒF (180ƒC) for 35 - 40 minutes, or until
toothpick inserted in
center come out clean. Cool 10 minutes, then remove from pan and cool on
wire rack.
Frosting:
Beat all ingredients together until smooth and creamy, adding enough cream
to make a
smooth spreading consistency. Spread frosting between layers and on top and
sides of
cake. Decorate with orange zest. Hint: A little orange liqueur in the icing
and drizzle over
the cake layers before frosting makes a wonderful special occasion dessert.
ks
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Betsy (9:51:41 pm) : Kate - this looks good:
BAKED MASHED POTATO AND VEGETABLE OMELET
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
1 cup finely chopped onion
1 1/2 cups sliced mushrooms
4 tablespoons olive oil
8 large eggs
3 cups mashed cooked russet (baking) potatoes (about 2 pounds)
1/2 cup freshly grated Parmesan
1/4 cup finely chopped fresh parsley leaves
In a 12-inch non-stick skillet cook the bell peppers, the onion, and the
mushrooms with salt and black pepper to taste in 2 tablespoons of the oil
over moderately low heat, stirring, for 5 to 10 minutes, or until the
vegetables are tender and all the liquid the mushrooms give off is
evaporated. In a large bowl whisk together the eggs, the potatoes, the
Parmesan, the parsley, and salt and black pepper to taste until the mixture
is combined well and stir in the vegetable mixture. In the skillet heat the
remaining 2 tablespoons oil over moderate heat until it is hot but not
smoking, pour in the egg mixture, and bake the omelet in the middle of a
preheated 325ƒF. oven for 20 to 30 minutes, or until it is set. (If the
skillet handle is plastic, wrap it in a double thickness of foil.) Cut the
omelet into wedges and serve it warm.
Serves 6 to 8.
Gourmet
January 1990
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MB (9:55:17 pm) : Here is a terrific Rum Ball recipe to share
Rum Balls
1 18 ounces semisweet chips 1 14 oz can sweetened cond. milk
1/4 cup dark rum
Melt chips and milk over low heat, or nuke like I do. Remove from heat
and stir in rum, it may take a bit of stirring before the rum is compl
etely absorbed, so be patient. Chill for 3-4 hours until not too gushy
but, not too hard. Shape into 3/4 inch balls and roll in a combo of
cocoa and powd. sugar sifted together, or coconut, or chopped nuts or
chocolate sprinkles. Other variation: Amaretto balls, exclude rum and
add 3 tbs amaretto and 1/2 tsp. pure almond extract. Enjoy!
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Betsy (9:58:11 pm) :
M&M/Mars Almond Bar
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Seafood
Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)
1. In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
cup of the water, and the salt. Heat to boiling, then cook using a candy
thermometer to monitor the temperature. 2. Beat the egg whites until they
are stiff and form peaks. Don't use a plastic bowl for this. 3. When the
sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from
the ehat and pour the mixture in thin streams into the egg whites, blending
completely with an electric mixer set on low. 4. Continue to mix about 20
minutes, or until the nougat begins to harden and thickens to the
consistency of dough. Mix in the almonds. 5. Press the nougat into a greased
9x9-inch pan and chill until form, about 30 minutes. 6. Melt the caramels
with the remaining 2 tablespoons water in a small saucepan oer medium heat.
7. Pour the caramel over the nougat and return the pan to the refrigerator.
8. When the caramel and nougat are firm (about 30 minutes), slice down the
middle of the pan with a sharp knife, and then slice across into 7 segments
to make a total of 14 bars. 9. Melt the milk chocolate chips in a microwave
for 2 minutes on half power, stirring halfway through the cooking time. Melt
completely, but be careful not to overheat. 10. Resting bar on a for (and
using your fingers if needed), dip each bar into the chocolate to coat
completely and tap the fork against the side fo the bowl to knock off the
excess chocolate. Place on waxed paper and let cool at room temperature
until the chocolate is firm, 1 to 2 hours.
Makes 14 candy bars.
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Betsy (9:59:32 pm) : Good night CarolB :-) Sweet chocolate dreams!
M&M/Mars Snickers Bar
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)
1. With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar. 2. When
the mixture has the consistency of dough, remove it from the bowl with your
hands and press it into alightly greased 9x9-inch pan. Set in the
refrigerator. 3. Melt the caramels in a small pan over low heat. 4. When the
caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated
nougat in the pan. let this cool in the refrigerator. 5. When the
refrigereated mixture is firm, melt the chocolate over low heat in a double
boiler or in a microwave oven set on high for 2 minutes. Stir halfway
through cooking time. 6. When the mixture in the pan has hardened, cut it
into 2x1-inch sections. 7. Set each chunk onto a fork and dip into the
melted chocolate. Tap the fork against the side of the bowl or pan to knock
off any excess chocolate. Then place the chunks on waxed paper to cool at
room temperature (less than 70 degrees F). This could take several hours,
but the bars will set best this way. You can speed up the process by placing
the bars in the refrigerator for 30 minutes.
Makes about 2 dozen bars.
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CDenise (10:01:24 pm) : Hmmm.... Does anyone have a sweet tooth?.. My kids
love this, and well.. actually so do
hubby and I... (Attention all you calorie watchers ... quick .. cover your
eyes *laff*)
Double Chocolate Cheesecake
Crust:
1 cup crushed chocolate wafers
3 tbsps. butter or margarine, melted
Filling:
3 pkgs. cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp. vanilla
3 oz. white chocolate, melted
3 oz. semi-sweet chocolate, melted
2 tbsps. respberry schnapps liquer (optional)
Glaze:
3/4 cup whipping cream
6 oz. semi-sweet chocolate
For Crust:
Combine crumbs and butter: press onto bottom of 9" springform pan. Bake at
350
degrees for 10 minutes.
For Filling:
In food processor or with electric mixer, blend cream cheese and sugar. Add
eggs, one at
a time, mixing well after each addition. Add vanilla. Remove 1/2 of the
batter to another
bowl. Stir melted white chocolate and liquer into this portion. To remaining
batter, blend
in melted chocolate. Pour the chocolate batter in crumb-lined pan; spread
evenly. Spoon
white batter carefully over top; spread evenly. Bake at 425 degrees for 10
minutes; reduce
heat to 250 degrees. Bake for 30-35 minutes longer or until center of cake
is just barely
firm. Remove from oven and run knife around sides; let cool completely
before removing
sides.
For Glaze:
In small heavy saucepan bring cream to a simmer over low heat. Add chocolate
and stir
until melted and smooth. Spoon over cake. With a metal spatula, spread to
cover top,
allowing some to run over edge to cover sides. Garnish as desired
12-16 servings.
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Kate (10:02:47 pm) : CHOCOLATE LAVA CAKES
Non stick cooking spray
6 10z. semisweet chocolate squares, coarsely chopped, best quality preferred
10 Tbs. unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup all purpose flour
3 Tbs. unsweetened cocoa powder
3/4 tsp. baking powder
3 large eggs, at room temperature
1 10oz. pkg. frozen raspberries, thawed and pureed in blender
1/2 cup heavy cream, softly beaten
Fresh raspberries
Fresh mint sprigs
Confectioners' sugar for dusting
Spray inside 6 individual soufflÈ dishes or custard cups with nonstick
cooking spray, set
aside. In small heavy saucepan over low heat, melt chocolate, stirring until
smooth. Add
butter and sugar, stir until melted. Pour chocolate mixture into large bowl.
In small bowl,
mix together flour, cocoa, and baking powder.
With electric mixer at medium speed, beat chocolate mixture; add eggs and
flour mixture;
beat about 6 minutes until thickened. Divide mixture evenly among prepared
dishes; cover
with plastic wrap. Freeze at least 2 hours or overnight.
Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes.
Bake 15 to 18
minutes, until edges are set and center is moist.
Cool cakes slightly before inverting onto serving platters. Decorate with
raspberry puree
and fresh berries, mint sprigs, and a dusting of confectioners' sugar. ks
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Betsy (10:05:38 pm) : Still in the copy cat recipes!!
Nabisco Nutter Butter
COOKIES
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old-fashioned Quaker oats
1 cup all-purpose flour
FILLING
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1-inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2-inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat.
Makes 2 dozen cookies.
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Betsy (10:09:07 pm) : Don't eat this (although it probably is tasty)!
Oatmeal Citrus Scrubbing Grains
1 cup Dried orange and lemon peel
1 cup oatmeal
1 cup Blanched alomonds
Place peels, oats and almonds in a blender and whirl until the mixutre is a
fine powder. Store in container. To use: Place a bit of the scrub in the
palm of you hand and moisten with a few drops of water To dry citrus peels,
place a basket in a sunny window, drop peels in, stir occasionally, when
dry, break up.
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Denise (10:10:19 pm) : This is a special treat I make for the kids for their
lunches.. its real easy and quick..
MAGIC COOKIE BARS
Preparation time: 10 minutes Baking Time: 25 - 30 minutes
1/2 cup butter
1 1/2 cups graham wafer crumbs
1 can condensed milk
1 cup semi sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees
In 13x 9 inch baking pan melt butter in oven. Sprinkle crumbs over butter:
mix together and press into pan. Pour condensed milk evenly over crumbs.
Sprinkle with chips, then coconut and nuts; press down firmly. Bake 25 to 30
minutes or until lightly browned. Cool well before cutting. Store loosely
covered at room temperature. Makes 24 bars.
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Kate (10:10:35 pm) : CHOCOLATE TRUFFLE PIE
1 envelope unflavored gelatin
1/3 cup cold orange juice
1 Tbs. instant coffee
1 6oz. pkg. chocolate chips
1 tsp. vanilla
2 eggs
1/4 cup sugar
1 1/2 cup whipping cream
8 or 9 inch crumb crust
In medium saucepan, sprinkle gelatin over orange juice. Let stand 1 minute.
Stir over low
heat until gelatin is dissolved. Add instant coffee and chocolate chips and
heat, stirring
constantly until chocolate is melted. Remove from heat and stir in vanilla.
Let stand 10
minutes until warm. Meanwhile in large bowl, with mixer at high speed, beat
eggs with
sugar for 5 minutes until thickened. Gradually add chocolate mixture and
beat until
thoroughly blended. Fold in whipped cream. Turn into crumb crust. Chill ks
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MB (10:11:43 pm) : Here is another one of my favorite bar cookie recipes
Peanut Butter Bars
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs beaten
2 tsp. vanilla
2 cups flour
1 cup oats
2 tsp.soda
1/2 tsp. salt
3/4 cup chocolate chips
Icing
1 cup powdered sugar
4 Tbs. Peanut Butter
4 Tbs. Milk
In mixing bowl cream butter and sugars together, add vanilla and eggs, mix
well. Combine dry ingredients, stir into creamed mixture. Spread into a
greased jelly roll pan. Sprinkle with chocolate chips. Bake at 350 fro 20-
25 minutes or until lightly browned. Cool 10 minutes. Combine icing
ingredients: drizzle over bars. Recipe may be halved and made in a 13X9 pan.
Enjoy!
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Kate (10:14:35 pm) : MRS FIELDS CHOCOLATE CHIP COOKIES
Cream together---2 cups butter,2-cups sugar,2-cups brown sugar
Add---4 eggs and 2-teaspoons vanilla
Mix together---4 cups flour, 5-cups oatmeal-( put small amounts into a
blender till it turns
to powder. Measure first, then blend)
Add---1 tsp. salt, 2 tsp. baking powder, 2 tsp. baking soda
Mix all ingredients together and add a 24-oz. pkg. of chocolate chips, one
8-oz. Hershey
bar(grated) and/or 3cups chopped nuts. Bake on an ungreased cookie sheet.
Make golf
sized cookies. Place 2-inches apart and bake at 375 degrees for 15 minutes.
112 cookies.
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Betsy (10:20:10 pm) :
Seasoned Long Grain & Wild Rice Mix (Uncle Ben's)
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add
to this water, butter, rice and dry wild rice. Bring to boil. Stir once or
twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10
minutes or until almost all liquid has been absorbed. Makes 3 cups cooked
rice. Source: Gloria Pitzer
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Betsy (10:22:10 pm) : You're welcome Denise - it's great fun for me.
Bubbles - it's a date!! Everybody bring a dish!
Wendy's Frostie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Milk
1/2 cup Nestles quick
3 cups Slightly soften ice cream
put ice cream in fridge for an hour before making. add all to blender mix
till thick and even color scrape out enjoy.
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Betsy (10:36:50 pm) : Well, here's one last recipe from me and I'll have to
call it a night!
From: "Sheri K. Thomasson" skthom@ccmail.monsanto.com
This recipe was in the October 1993 issue of _Southern Living_ magazine.
I cut the recipe in half and added some cayenne pepper when I made this.
These taste like those sinful *deep-fried* rings you may remember, but
with hardly any fat.
Crispy Baked Onion Rings
2 large sweet onions
1 (7-ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks
form. Dip half of onion rings in egg substitute; dredge in half of crumb
mixture. Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture. Bake at 375
degrees for 15 minutes or until crisp; serve warm. Yield: 4 servings (254
calories [2% from fat] per serving).
10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.
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