http://www.recipelink.com Betsy (3:22:45 pm) : Hi! We're sorry we missed you! Tonight's 'On Food' Chat
topic is Our Favorite Bring-a-Dish or Potluck Recipes. You can check that
chat schedule here: http://www.recipelink.com/talktkl.html
Here's a recipe to whip up while you're waiting:
Date: Tue, 26 Apr 1994 18:53:33 -0500
From: Deb Kirwan kirwan@bluejay.creighton.edu
This is a wonderful bean salad recipe that's healthy, too.
It's from the Light Touch Cookbook by Marie Simmons. I'll give you the
recipe exactly the way the book has it, but I do make a couple of
changes. I use canned beans, rather than fresh or dried, for all the
beans (except the limas, which I buy frozen and cook). Since a can of
beans is more than 1 cup, I usually double the recipe for the dressing.
It makes a lot of salad, so it's good to take to a pot-luck dinner. But it
also keeps well for a few days, so it gets eaten even if it's just for the
family. Sometimes I can't find the cannellini beans in my grocery store,
so I just leave them out. All the different color beans do make an
attractive dish.
Deb
SEVEN BEAN SALAD WITH LEMON AND MUSTARD DRESSING
1 cup trimmed, cut (1-inch pieces) fresh green beans
1 cup trimmed, cut (1-inch pieces) fresh wax beans
1 cup cooked dried or rinsed canned red kidney beans
1 cup cooked dreid or rinsed canned cannellini (white kidney) beans
1 cup cooked dried or rinsed canned black beans
1 cup cooked dried or rinsed canned chick peas
1 cup cooked frozen or fresh lima beans
1/2 cup chopped sweet white onion
1/2 cup thinly sliced green scallion tops
1/4 cup finely chopped fresh Italian (flat-leaf) parsley*
*I usually can't find flat-leaf parsley, so use regular parsley
Lemon & Mustard Dressing:
3 tbsp olive oil
1 tsp grainy Dijon-style mustard
2 tbsp fresh lemon juice
1/2 tsp grated lemon zest
1/4 tsp salt, or to taste
freshly ground black pepper to taste
1. Cook the green beans and the wax beans in a medium saucepan of
boiling salted water, uncovered, until tender, 5 to 8 minutes. Drain and
rinse with cold running water. Set aside.
2. In a large bowl, combine the green beans, wax beans, red kidney
beans, cannellini beans, black beans, chick peas, lima beans, onion,
scallion tops, and parsley.
3. Making the dressing: In a separate bowl, whisk together the oil,
mustard, lemon juice, lemon zest, salt and pepper. Pour over the bean
mixture and toss gently.
4. Let the salad stand for 1 hour before serving to allow the flavors to
blend.
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Annie (5:25:26 pm) : Then you'll like the Taco Pasta Salad that I'm fixing.
It has 1 lb. ground chicken, bell peppers, of course garlic which is all
browned together. Then you add a package of taco seasoning mix, 3/4 c. water
and simmer 10 min. uncovered. Add meat mixture and 1. cup each of cheddar
cheese and mozzarella chees to the 8 oz. cooked macaroni drained. Toss and
add 8 oz. taco sauce. Serve over shredded lettuce and top with low-fat
crushed tortilla chips.
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CarolB (9:18:33 pm) : Here is one that always pleases.
JEANETTA'S CHOCOLATE TURTLE CAKE
1 box German chocolate cake mix
1 14 ounce package Kraft caramels
1 stick margarine
1/2 cup milk
1 cup chopped pecans
1 6 ounce package chocolate chips
Mix cake mix according to package directions. Pour 1/2 of mixture into 13x9
greased pan. Bake at 350* for 15 minutes.
Melt caramels and margarine in double boiler until smooth. Cool cake. Layer
with caramel mixture, then chocolate chips, then pecans. Pour remaining cake
mixture on top. Bake at 350* for 20 minutes. Cool completely and cut into
really small squares. Serves 20 or more
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Judi (9:20:55 pm) : What I often do for our church pot luck lunches is to
cook rice in chicken broth, brown some boneless&skinless chicken breasts and
then add mild salsa to it. Put it into a casserole and top with cheese. It
goes over well.
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BJ (9:23:31 pm) : I am taking this one to a Canada Day party on Tuesday.
LAYERED SOUTHWESTERN SALAD
8 oz. medium shells, elbow macaroni or other medium pasta
uncooked
2 tsp. veg. oil
1/2 tsp. cumin
salt to taste
l - 15 oz. can black beans, drained and rinsed
1 - 11 oz. can whole kernel corn , drained
1 red bell pepper, cut into strips
3/4 c. sliced green onions
1 - 2 1/4 oz. sliced black olives, drained
3/4 c. non fat mayo
1/2 c. non fat sour cream
1/4 cup plus 2 Tbsp. hot or mild salsa
2 Tbsp. minced fresh cilantro
Cook pasta and drain and rinse under cold water.
Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to
3 qt. straight sided glass bowl.
Combine mayo, sour cream and salsa. Mix well. Spread mixture over the top of
the pasta sealing to edge of bowl.
Sprinkle with cilantro. Cover bowl tightly and chill overnite.
I make it using tofu as substitute for mayo and sour cream.
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Betsy (9:23:59 pm) :
Title: Parsley Pepper Pasta
Categories: Pastamaker, Pasta
Yield: 1 servings
-------------------LISA CRAWLEY/TEASPOON-------------------
----------------------EXTRUDER METHOD----------------------
1 1/4 c Durum Semolina
1/2 ts TO 1 ts. Coarse Ground Black
Pepper
1 ts To 2 ts. Dried Parsley
1 Egg
1 tb Veg. or Olive Oil
1 tb TO 2 tb. water, if needed
--------------------------BY HAND--------------------------
1 c Durum Semolina
1/2 ts TO 1 ts. Coarse Black Pepper
1 ts TO 2 ts. Dried Parsley OR
1 tb TO 2 tb Fresh Parsley;chop
1 Egg
1 tb Veg. or Olive Oil, optional
1 tb TO 2 tb. Water, if needed
Follow mfg. instructions for pasta making. SOURCE: The
Pasta Machine Cookbook.
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bobc (9:24:08 pm) : testing
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Betsy (9:25:45 pm) :
I haven't made this, but looks like a good bring along dish
TORTELLINI WITH CHICKEN AND PESTO
Even easier: Use purchased pesto to help speed up the preparation.
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese
Puree first 5 ingredients in processor until almost smooth. Season with salt
and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic
wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but
still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1 cup pesto in heavy large skillet over
medium heat. Toss until mixture is heated through, adding reserved cooking
water and additional pesto by tablespoonfuls until sauce coats pasta. Season
to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
4 SERVINGS
Bon AppÈtit
October 1994
Nicholas Puniello: Boston, Massachusetts
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Betsy (9:30:22 pm) :
From: "Sharon H. Frye" shfrye@PEN.K12.VA.US
Subject: Pasta Primavera Salad
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
I made this recipe yesterday while I was "snowed-in." It is creamy and
crunchy at the same time. It made an awful lot...next time I'll cut the
recipe in half. It is just as good today as it was yesterday, so it keeps
well in the refrigerator.
Pasta Primavera Salad
2 cups elbow macaroni, cooked and drained (measure before cooking)
2 cups broccoli florettes (I used half broccoli, half cauliflower)
2 cups sliced celery
1 cup sliced carrots
1/2 cup sliced green onion
1/2 cup diced green bell pepper
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon dill weed
1 teaspoon garlic salt
Combine cooked macaroni, broccoli, celery, carrots, onion, and green pepper
in large bowl. For dressing, combine remaining ingredients in small bowl.
Pour over pasta mixture; toss to coat well. Refrigerate.
I especially enjoyed the hint of dill flavor.
Sharon Frye
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Bubbles (9:41:54 pm) : Everyone always wants me to bring my Spice Squares.
Easy to make and delicious....
Spice Squares
1 cup raisins
1 cup water
1/2 cup oil
1 cup sugar
1 slightly beaten egg
1-3/4 cups flour
1/2 cup nuts
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon cloves
Combine water and raisins. Bring to a boil. Remove from heat. Stir in oil
and let cool
to lukewarm. Stir in sugar and egg. Sift dry ingredients and beat into
raisin mixcture.
Stir in nuts. Pour into greased 13x9 baking pan. Bake at 375 for 30 minutes.
Dust with
confectioners sugar, if desired. These are cake like, not like a brownie.
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CarolB (9:44:26 pm) : Well here is another good potluck recipe.
GARLIC-BROCCOLI PASTA
16 ounce package ziti or other pasta
1 large head broccoli, trimmed of tough stalks and cut up
2-3 Tablespoons minced garlic
3/4 cup parmesan cheese, grated fresh
chicken stock
olive oil
Cook pasta and broccoli in chicken stock. Remove. Do not rinse. Immediately
add garlic, cheese and drizzle olive oil over. Mix to break up broccoli.
Serve at room temperature.
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Betsy (9:51:36 pm) : Title: Swedish Meat Balls C/p
Categories: Appetizers, Crockpot, Main dish
Yield: 4 servings
3 c Bread crumbs
1 1/2 c Milk
3 lb Ground chuck
3 Eggs; beaten
1 lg Onion; chop fine
1/4 ts Nutmeg
1/2 ts Allspice
3 Beef bouillon cubes or
-2 ts salt
2 cn Beef broth
1 1/4 ts Dill weed
1/4 ts Pepper
Soak bread crumbs in milk. Combine crumb mixture with
meat, eggs, add next four ingredients. Shape into
balls. Place on baking pan and brown in preheated oven
for 15 minutes. Place meat balls in removable liner
and add broth, dill weed and pepper. Place liner in
base. Cover and cook on low 4 hours.
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Betsy (10:15:41 pm) :
Title: Party Beans
Categories: Crockpot, Beans
Yield: 4 servings
-KAREN GODFREY
1 lb Hamburger
1/2 lb Bacon; cut in small pieces
1 cn Pork & beans; w/liquid
1/2 c Onion;diced
1 cn Kidney beans;w/liquid
1 cn Lima beans;w/liquid
1/2 c Ketchup
1/2 c Brown sugar;packed
1 ts Mustard
1 ts Vinegar
Brown bacon, onion, hamburger and drain. Place in
crockpot with all remaining ingredients. Cook on LOW
setting for 5 to 6 hours.
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Betsy (10:23:15 pm) : Hi Jan :)
Title: Short-Cut Chili Con Carne
Categories: Crockpot, Main dish
Yield: 6 servings
1 lb Lean ground beef
1 Small onion, chopped
1 ts Salt
1 Bay leaf
1 ts (2) chili powder
1 ts Worcestershire sauce
2 cn (8oz) tomato sauce
2 cn (16oz) kidney beans, drained
In skillet or slow-cooking pot with browning unit,
break up beef with fork and cook until lightly
browned. Pour off excess fat. In slow-cooking pot,
combine meat with onion, salt, chili powder, bay leaf,
Worcestershire sauce, tomato sauce, and kidney beans.
Cover and cook on high for 2 to 3 hours. Remove bay
leaf. Makes 6 to 7 servings.
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Betsy (10:24:30 pm) :
This looks interesting
Title: Male Chauvinist Chili
Categories: Crockpot, Beef, Chili
Yield: 6 servings
-ELIZABETH HARGRAVE-BSXB89B
1/2 lb Hot Italian link sausage;
-cut into 1-inch pieces
1/2 lb Ground chuck
2 md Onions; chopped
1 sm Green pepper; seed, chop
2 cl Garlic; minced
1 Jalapeno pepper; seed,
-chop
2 ts Worcestershire sauce
2 ts Chili powder
1/2 ts Dry mustard
1/4 ts Freshly ground pepper
2 cn (14-16 oz each) Italian
-style tomatoes
1 cn (16 oz) pinto beans; drain
1 cn (16 oz) garbanzos or kidney
-beans; drain
In large skillet, brown bacon pieces until crisp.
Remove from skillet; drain well. Brown sausage and
ground chuck with onions over medium heat; drain and
add to crock pot. Add bacon and remaining ingredients;
stir well. Cover and cook on low setting for 8 to 14
hours. Taste for seasoning. Formatted by Waldine Van
Geffen VGHC42A
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Betsy (10:26:14 pm) : Title: Crockpot Chicken Cacciatore #1
Categories: Crockpot, Poultry, Main dish
Yield: 4 servings
2 Med Onions; peeled, sliced t
3 lb Chicken; cut up
2 c Garlic; minced
1 c Tomatoes; 16 oz
1 c Tomato sauce; 8 oz
1 ts Salt
1/4 ts Pepper
1 1/2 ts Dried oregano; crushed
1/2 ts Dried basil; crushed
1 Bay leaf
1/4 c Dry white wine
Spaghetti; cooked
Place onions in slow cooker. On top of onions place
chicken pieces, garlic, tomatoes, tomato sauce, salt,
pepper, herbs and wine. Cover pot. Cook on low 6 to 8
hours, or high 3 to 4 hours. Serve chicken with its
sauce on spaghetti which you have prepared. Leisure
Living Guide to Slow Cooking. Judy/NC
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Betsy (10:27:35 pm) : Cookie - you can download a demo verson - check our
Software for Cooks section: http://www.recipelink.com/software.html
Title: CREAM OF SWEET-POTATO SOUP (9376 ME )
Categories: Crockpot, Soup
Yield: 1 quart
3 Sweet potatoes,
-peeled and sliced
2 c Chicken boullion
1 ts Sugar
1/8 ts Ground cloves
1/8 ts Nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half,
- or milk
Put sweet potatoes and bouillon in cooker. Cover and
cook on high 2 to 3 hours or until potatoes are
tender. Force potatoes and liquid through food mill or
puree in blender. Put back in cooker with remaining
ingredients. Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream if
desired. Makes about 1 quart.
Posted by C.SVITEK [Cathy] From: Woman's Day 'All
Appliance Cookbook #1'
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Betsy (10:29:31 pm) :
Title: Pineapple Chicken...vxrf36b
Categories: Crockpot, Poultry, Low-cal, Low-fat
Yield: 6 servings
-------------------------LIZ JONES-------------------------
3 Chicken breasts *
Pepper
Paprika
20 oz Pineapple **
2 tb Mustard; Dijon-style
* Chicken breasts should be split, skinned and boned.
** Pineapple should be drained, unsweetened tidbits.
Arrange chicken in crockpot. Sprinkle with pepper and
paprika. Mix pineapple and mustard together; pour over
chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3
to 4 hours). Makes 6 servings, Per serving: 210
calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.
Rival Crock-Pot Slow Cooker Dining Lite. May 1992...
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Betsy (10:34:54 pm) :
Title: CROCKPOT LEMON-GARLIC CHICKEN
Categories: Crockpot
Yield: 6 servings
3 lb Chicken
1/2 c Lemon juice
1/2 c Garlic cloves; crushed
1 ts Seasoned salt
1 ts Poultry seasoning
2 ds Tabasco
1 c White wine
Skin and cut up chicken. Combine with other
ingredients in crockpot. Set on low. Upon return from
work, debone chicken. Serve over rice. If you freeze
chicken pieces separately, and mix up other
ingredients the night before, you can dump it all
together quickly in the morning. And if you start with
frozen chicken it doesn't fall apart.
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Velma (10:37:23 pm) : I happen to like eggplant so here is one for the
crockpot
* Exported from MasterCook *
Sounds Good Layered Eggplant Parmigiana
Recipe By : Betty Crocker Great Main Dishes Without Meat
Serving Size : 6 Preparation Time :0:20
Categories : Casseroles Italian
Vegetables Vegetarian
Crockpot Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Water
1 cup Bulgur -- uncooked
3/4 cup Egg Substitute, Liquid
3/4 cup Bread Crumbs -- Italian style
1/4 cup Fresh Parsley -- chopped
1/4 cup Parmesan Cheese -- grated
1 Tbsp Fresh Basil -- chopped, OR 1tsp dry
Vegetable Cooking Spray
1 sm Eggplant -- thinly sliced
1 8 Oz Can Tomato Sauce
1/2 cup Mozzarella Cheese, Part Skim Milk
Heat water to boiling in 2 qt. saucepan; remove from heat and stir in
bulgur.
Let stand uncovered 30-60 min. or until liquid is absorbed.
Mix bulgur, egg substitute, bread crumbs, parsley, Parmesan cheese and
basil.
Heat cooking spray in 10 in. skillet over low heat. Place half of the
eggplant
slices in skillet; top with bulgur mixture. Arrange remaining eggplant
slices
over bulgur; top with tomato sauce. Cover and cook 30-35 min., or until
eggplant is tender. Sprinkle with mozzarella cheese.
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Betsy (10:39:00 pm) : That looks good Velma!
Baked Potato Soup R T
Recipe By : Woman's Day, 1/7/97
Serving Size : 6 Preparation Time :0:00
Categories : Fatfree Potatoes
Soups/Stews Vegetarian
Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Garlic Bulbs -- Medium-Sized,
1/4" Cut Off Top
6 Lg Baking Potatoes -- (3 Lbs), *Note
4 1/2 C Nonfat Vegetarian Broth -- Chicken Flavor
1/2 Tsp Freshly Ground Pepper
Accompaniments: -- Optional
Crumbled Cooked Turkey Bacon
Shredded Lowfat Cheese
Lowfat Sour Cream
Minced Scallions
The subtle, yet garlicky flavor blies the fact that a whole bulb of garlic
is used in this sophisticated soup made with modes ingredients. Loved its
rich creamy texture, achieved without a drop of cream.
If you leave out accompaniments listed it will be vegetarian.
*NOTE: rinsed and pierced once with a fork
Heat oven to 400 deg F.
Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven.
Bake garlic 45 min or until soft when squeezed. Remove and let cool.
Continue baking potatoes until tender when pierced, about 15 min.
Unwrap garlic and squeeze pulp from bulb into a 4 qt pot. Peel 3 of the
hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually
stir in chicken broth and pepper until blended. Place over med heat and
cook until hot, stirring occasionally.
Meanwhile cut remaining potatoes (with skin) in 3/4" pieces. Stir into
soup and cook until heated through. Serve with some or all accompaniments.
Prep Time: 10 min
Bake 1 hr 15 min
Serves 6
This was quite good.
According to magazine per serving (without accompaniments):
Cal 131; Fat 2g; Carb 25g; Pro 4g; Sod 757mg
Exchanges:
1 1/2 starch; 1/3 fat
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
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Cookie (10:42:06 pm) : Try this one it's GREAT!
6-8 LEAN PORK CHOPS 1 TSP DRY MUSTARD
ABOUT 1 IN. THICK 1/3 CUP FLOUR
1/2 TSP GARLIC SALT 1 TSP SALT
2 TBL SHORTENING
2 CANS CRM OF CHICKEN SOUP
1. MIX FLOUR, SALT, MUSTARD AND GARLIC SALT; DREDGE PORK
CHOPS WITH MIXTURE
2. HEAT SHORTENING IN SKILLET AND BROWN PORK CHOPS ON
BOTH SIDES
3. PLACE CHOPS IN SLOW COOKER AND ADD SOUP.
4. COOK ON LOW 6-8 HOURS, OR ON HIGH 3-4 HOURS.
YIELDS 6-8 SERVINGS
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Betsy (10:52:34 pm) : Hi Art!
Hi Kit-Kat - here's a recipe or you can use vegetable bouillon
Date: Tue, 20 Dec 1994 10:45:12 -0500
From: "Maxine L. Wolfson" MLW@VAX02.AMS.ORG
Subject: Rcp: Roasted Vegetable Broth
I found the original of this recipe in the New York Times Sunday
Magazine. but the best outcome of it that I've had, came last
week with a very modified batch of ingredients. They called for
a carrots, onions, turnip, parsnip, and some other stuff. I used
carrots, celery, shallots (my new experimental veggie), mushrooms,
and a halved butternut squash!
Maxine's Veggie broth
3 carrots, cut in large chunks
2 sticks celery, cut in chunks
2 onions cut in half
4 shallots, cut in half
several cloves garlic
1 butternut squash
oil for the pan
water
1 teaspoon each basil, dill, parsley, Mrs. Dash Table mix (slightly peppery
savory flavoring).
1/2 cup fresh (well, mine was kind of wilted) chopped parsley
Spray or wipe oil onto the bottom of a large roasting pan. Cut the squash
in half, scrape out the seeds, and place face down. toss the rest of the
veggies except for the parsley, onto the pan. Roast in a 400 degree F
oven for 45 minutes to 1.5 hours until well carmelized.
Place 12 cups of water into a large stock pot (I used an 8 quart pot).
Add the all the roasted vegetables except for the squash. Have that
for dinner. Pour 1 cup cold water into the pan, and scrape out the
carmelized stuff thats coating it. Pour this into the stock pot.
Add herbs and spices, and bring to a boil. Reduce heat, and simmer
for 2 to 3 hours.
Remove from heat, and remove vegetables. Strain through cheesecloth.
Keeps in the refrigerator for 1 week, or freezes well.
NOTES:
I use this broth in gravy, sauteing, tomato sauce, and anyplace else
that boullion or meat stock is called for.
The original recipe called for throwing the veggies away, but I grind
them up and add egg and crumbs and make a veggie loaf. They are kind
of sorry looking, so I don't leave them in the soup, but the loaf
tastes pretty good.
maxine in ri
mlw@math.ams.org
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