TALK TKL - 10-12-97 - Kitchen to Kitchen Chat
Empire State Muffins
Cream And Crumb Shnitz Apple Pie
Tortilla Soup
Rhubarb Bread for Bread Machine
Cilantro Flavored Oil
Chile Flavored Oil
Uses for Infused Oils
Citrus Flavored Oil
Garlic Flavored Oil
Tortilla Soup
Corn Stuffed Poblano Chiles
All-american Meatloaf
Microwave Caramel Apples
Caramel Apples
Tortilla Soup
Caramel Apples
Cocoa Cookies
Crock Pot Apple Butter
Corn Pudding
Apple Cake

Betsy, NY (07:04:28 am) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Empire State Muffins
2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped pecans or walnuts
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil
In a large mixing bowl combine apples and sugar. Gently fold in
cranberries, carrots and nuts.
In another bowl combine flour, baking powder, baking soda, salt and
cinnamon. Mix well. Add to apple mixture. Mix well to moisten dry
ingredients. Combine eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes.
Cool 5 minutes before removing from tins.
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Betsy, NY (08:28:35 am) :
From: matt@CAM.ORG (Matt Friedman)
Newsgroups: rec.food.recipes
Subject: Mennonite apple Pie
The real title is CREAM AND CRUMB SHNITZ APPLE PIE.
pastry for 9 inch pie
1 cup brown sugar (less if apples are sweet)
1/3 cup flour
3 tbsp soft butter
4-7 apples (I usually use Cortland, Rome Beauty or Lobo)
2/3 cup sweet -or- sour cream
3/4 tsp cinnamon
Blend sugar, flour and butter into crumbs, and sprinkle about 1/3 of the
mixture into the pie shell. Peel and core the apples and cut them into 1
inch segment (schnitz). Arrange them in circles over the crumbs in the pie
shell. Mix half the remaining crumbs with the cream and pour it over the
apples. Mix the rest of the crumbs with the cinnamon and sprinkle it over
all. Bake at 425f for 10 minutes then at 350 for 30 more minutes, until
the top turns golden and apples are soft. Serve lukewarm with piece of
cheddar cheese or vanilla ice cream.
From the Canadian Farmer's Almanac, 1994.
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Judy/AZ (1:42:35 pm) : TORTILLA SOUP
1/2 onion, chopped
4 oz. green chili, chopped
2 garlic cloves, minced
2 Tbsp. oil
1 can whole tomatoes and juice
1 1/2 c. tomato juice
1 can beef broth
1 can chicken broth
1 1/2 c. water
1 tsp. ground cumin
1 tsp. chili powder
2 tsp. Worcestershire sauce
1 1/2 Tbsp. bottled steak
sauce
8 oz. sour cream
grated Cheddar cheese
2 tortillas
Saute onion, green chili and garlic in oil. Add whole
tomatoes and juice, tomato juice, beef broth, chicken broth and
water. Season with cumin, chili powder, Worcestershire sauce
and steak sauce. Bring to a slow boil; simmer for 1/2 hour.
Put all through food mill; return to pan and simmer 15 minutes
more. Add tortillas, cut in strips and stir in sour cream.
Pour into warmed bowls with grated cheese on top of each
serving.
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Judy/AZ (1:47:32 pm) : Rhubarb Bread for Bread Machine
Ingredients:
for 1 lb. loaf 1 1/2 lb loaf
3/4 C. chopped rhubarb 1 C.
3/4 C. water 1 C.
1/4 t. finely shredded orange peel 1/2 t.
1 T. butter or margarin 2 T.
1 1/3 C. whole wheat flour 2 C.
2/3 C. bread flour 1 C.
2 T. brown sugar 3 T.
1/2 t. salt 3/4 t.
1/4 t. ground cinnamon 1/2 t.
1 t. active dry yeast 1 t.
Procedure:
In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat.
Simmer, uncovered,
for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add
water if necessary to
equal 1 C. [1 1/3 C.] Cool slightly. Add ingredients to machine according to
manufacturer's
direction.
Nutrition:
per serving: 69 cal, 2 g protien, 13 g. carbo. 1 g. fat (0 g. saturated), 0
g. cholesterol, 77 mg.
sodium, 73 mg. potassium.
Source:
Contributed by junknomo@swbell.net on 1997/05/07 to newsgroup
alt.cooking-chat
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Judy/AZ (2:07:48 pm) : Recipe By : Birosik
Cilantro Flavored Oil
3/4 cup canola oil
1/4 cup sesame oil
1 bunch cilantro (reserve 3 stems with leaves)
2 tablespoons fresh lemon zest grated
4 fresh lemon peel strips (long)
Slowly heat the canola oil in a medium saucepan over low heat until just
before it sizzles, about 3 minutes, depending on the pan. Add the sesame
oil, cilantro, and lemon zest. Stir gently. Remove from heat. Press the
cilantro against bottom of pan with back of spoon, gently crushing
leaves and releasing their natural oils. Cover the pan and let the oil
mixture steep at room temperature for at least 8 hours, preferably
overnight. Strain the oil into a sterilized glass bottle. Discard
remaining cooked cilantro and lemon zest. Add fresh lemon peel and 3
cilantro stems with leaves to strained oil. Seal the bottle tightly and
use when needed. If refrigerated, the oil will keep indefinitely, and
will keep for about two weeks at room temperature if kept in a dark,
cool place; make sure to let it warm to room temperature prior to use
for maximum flavor.
MAKES ABOUT 1 CUP
Great in salad dressings, but it's also good tossed with pasta, raw
sunflower seeds, and a freshly grated, hard dry cheese like Parmesan. It
imparts extra zest to homemade croutons (sprinkle on prior to baking),
and serves as a delicious counterpoint to wafer-thin slices of red ripe
tomatoes or raw onion and cucumber salad. The trick is to not overheat
the canola oil; if it sizzles when a drop of water is added, remove pan
from heat and let oil cool for 30 seconds or more before adding other
ingredients (perform the sizzle test frequently during the cooling
period).
P.J. Birosik, Cilantro, Collier Books, 1994
MC formatted by Brenda Adams
posted mc-recipe 12/12/96
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Judy/AZ (2:08:00 pm) : Recipe By : Sunset Magazine, 1996
Serving Size : 1 Preparation Time: 0:00
Categories :
Chile Flavored Oil
4 dried chipotle chilies (about 12 OZ. total)
2 cups extra-virgin olive oil with light olive flavor or canola oil
1. Combine chilies with 1 cup water in a small pan. Bring to a boil over
high heat: cover and remove from heat. let stand until soft, about 10
minutes. Drain; blot completely dry with paper towels. Stem and seed;
coarsely chop.
2. Combine chilies and oil in a blender. Whirl until chilies are pureed or
very finely chopped, about 2 minutes.
3. If desired, strain oil; discard residue. Pour into decorative bottles;
store airtight in refrigerator up to 1 month.
Prep and cook time: About 20 minutes
Notes: leave chili pieces in the oil for a
rustic look, or strain before bottling.
Makes; 2 cups
Infused (flavored) oils are a quick way to add flavor to marinades,
salad dressings. and grilled foods, but commercially prepared oils can be
prohibitively expensive.
Fortunately infused oils are surprisingly easy and economical to make. All
you need to do is whirl the oil with seasonings in a blender. You can
double or triple the recipes if you'd like. The flavored oils are ready to
use the day they're made and will last up to a month if stored airtight in
the refrigerator.
Although making these oils is exceptionally easy. there are a few rules you
shouldn't break. First. start with fresh, high-quality oil---the flavor of
an old or low-quality oil can't be masked by seasonings. Second. make sure
flavoring additions are completely dry. Any water in the oil speeds
rancidity. Finally, always store the oils in the refrigerator.
To savor these infused oils:
-- Substitute the oils for plain oils In marinades and salad dressings.
-- Use as a "dip" for crusty breads.--( Drizzle lightly over grilled fish
or shellfish.
-- Use to saute vegetables to give them extra flavor.
Sunset Magazine, 12/96. MC formatted by Brenda Adams
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Judy/AZ (2:08:32 pm) : Recipe By : Sunset Magazine, December 1996
Citrus Flavored Oil
1/4 cup shredded lemon peel (yellow part only)
1/4 cup shredded orange peel (orange part only)
2 cups canola oil or extra-virgin olive oil with light olive flavor
1. Combine peels and oil in a blender. Whirl until the peels are thoroughly
pureed, about 2 minutes.
2. If desired, strain through 2 layers of cheesecloth or a very fine
strainer. Pour into bottles; chill airtight up to 1 month.
Prep time: About 15 minutes
Notes: leave the peel in for extra flavor
and color, or strain it out.
Makes: 2 cups
Infused (flavored) oils are a quick way to add flavor to marinades,
salad dressings. and grilled foods, but commercially prepared oils can be
prohibitively expensive.
Fortunately infused oils are surprisingly easy and economical to make. All
you need to do is whirl the oil with seasonings in a blender. You can
double or triple the recipes if you'd like. The flavored oils are ready to
use the day they're made and will last up to a month if stored airtight in
the refrigerator.
Although making these oils is exceptionally easy. there are a few rules you
shouldn't break. First. start with fresh, high-quality oil---the flavor of
an old or low-quality oil can't be masked by seasonings. Second. make sure
flavoring additions are completely dry. Any water in the oil speeds
rancidity. Finally, always store the oils in the refrigerator.
To savor these infused oils:
--Substitute the oils for plain oils In marinades and salad dressings.
--Use as a "dip" for crusty breads.
--Drizzle lightly over grilled fish or shellfish.
--Use to saute vegetables to give them extra flavor.
Sunset Magazine, 12/96. MC formatted by Brenda Adams
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Judy/AZ (2:08:41 pm) : This is from Flavored Oils by Michael Chiarello.
Choose unblemished garlic without cracks or soft
spots.
1 head raw garlic, separated into cloves and peeled
(about 1/3 cup finely chopped)
1/2 cup distilled white vinegar
1 cup olive oil
Soak cloves in vinegar 15 minutes, drain, and
rinse under cold, running water. Drain, dry
well, then put in blender with oil and pulse
until chopped. Do not blend to a puree or the
oil and garlic will be too difficult to separate!
Strain puree immediately through a fine-mesh
strainer such as a china cap. Strain again
through 4 layers of cheesecloth and put in a
sterilized glass bottle. Cover tightly and
refrigerate. Use within 1 week for optimum
flavor.
Makes about 3/4 cup.
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Angel, La. (4:23:51 pm) : Tortilla Soup
2 #10 cans tomatoes, canned, chopped, seeded
1 pkg. (13 oz) McCormick/Schilling Chili Seasoning Mix
2 cups McCormick/ Schilling Dehydrated Chopped Onions
1 cup Parsley Flakes
2 gallons Chicken broth
16 oz. Tortilla Chips
48 ozs. Monterey Jack Cheese, shredded
Combine tomatoes with Chili Seasoning Mix, onions, parsley flakes, and
chicken broth. Heat to boiling; reduce heat and simmer 1 hour. Place 4 to 6
tortilla chips in each soup bowl. Top with 1 oz. cheese. Ladle 8 oz. soup
over cheese. Serve immediately.
Yield: 48 portions, 8 fluid ounces each with 4 to 6 tortilla chips and 1
ounce of cheese.
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Angel, La. (4:46:08 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: CORN STUFFED POBLANO CHILES
Categories: Vegetables, Main dish, Mexican, Breakfast
Yield: 6 servings
6 Poblano Chiles
2 Eggs; Large
1 1/2 c Whole Kernel Corn
2 oz Cheddar Cheese;Shredded,1/2C
1/2 c Pecans; Chopped
1/2 c Red Pepper; Finely Chopped
1/2 c Onion; Finely Chopped
1/2 ts Salt
1/8 ts Red Pepper; Ground
Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut sides down on the
rack in the broiler and broil with the skin side up about 4 inches
from the heat until the skin blisters on the peppers. Place the
chiles in a plastic bag for 15 minutes and then carefully remove as
much skin as possible. Heat the oven to 375 degrees F. Beat the
eggs in a medium bowl until thick and lemon colored, about 4 minutes.
Stir in the remaining ingredients. Place the chiles in a greased
rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 cup of
the corn mixture into each chile half. Cover and bake until corn
mixture is hot, about 25 minutes.
MMMMM
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Angel, La. (6:25:42 pm) : Betsy the only recipe I could find on Wester
Meatloaf with dry mustard and milk was this.
All-american Meatloaf
Recipe via Meal-Master
Categories Meats
Yield: 12 servings
2 lb. grd chuck or sirloin
3/4 c oatmeal
1 x onion
1/2 c catsup
1/4 c milk
2 x eggs
1 tb horseradish
1 ts salt
1/4 ts pepper
1/2 c catsup
1 tb horseradish
3 tb B. sugar
2 ts mustard (prepared)
Combine first 9 ingredients; shape into two 7 1/2 x 4" loaves. Place on a
lightly greased rack of a broiler pan; bake at 350 degrees for 40 minutes.
Combine 1/2 c catsup, 1 T horseradish and remaining ingredients; spoon over
meatloaf and bake an additional 5 minutes. Note: May freeze the second loaf.
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Judy/AZ (6:37:32 pm) : MICROWAVE CARAMEL APPLES
14 oz. bag (49) caramels
2 Tbsp. hot water
5 medium apples, washed and
dried
Unwrap caramels and place in deep glass mixing bowl; add
water. Cook, uncovered, 2 minutes, 45 seconds or until cara-
mels are melted, stirring occasionally and watching carefully
so mixture does not boil over. While mixture cooks, insert
wooden sticks into stem end of apples. Dip each apple into hot
caramel mixture, turning to coat. Using edge of dish, remove
excess mixture from bottom of apples. Place apples on greased
wax paper. (If mixture becomes too stiff, just return to oven
for about 20 seconds to heat.) Refrigerate until set, about 20
minutes. Store in a cool place. Makes 5 apples.
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Judy/AZ (6:37:47 pm) : CARAMEL APPLES
1 lb. vanilla caramels
2 Tbsp. water
dash of salt
6 wooden sticks
6 crisp medium apples
chopped walnuts
Melt caramels with water in double boiler, stirring
frequently until smooth. Add salt. Stick a stick into blossom
end of each apple. Dip apple into the caramel syrup and turn
until surface is completely coated.
At once, roll bottom half of coated apple in chopped
nuts. Set on cookie sheet, covered with waxed paper. Chill
until firm.
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Lisette (7:10:14 pm) : Tortilla Soup
Here's another recipe for Tortilla Soup. This one comes from a restaurant in
Blanco, Texas ...
1 onion, chopped
2 tbsp margarine
4 cloves garlic, minced
4 cups kernel corn
5 cans chicken broth
1 cup shredded cooked chicken
8 oz can tomato sauce
3 tbsp cilantro, minced
2 tsp cumin
salt, pepper to taste
tortilla chips (white corn)
2 oz Monterrey Jack cheese, grated
In a sauce pan, saute onion in margarine until soft. Add garlic, corn,
broth, chicken, tomato sauce, and spices. Simmer 15 mins. Break up a few
chips and place in the bottom of each soup bowl. Add 2 tbsp cheese to each.
Ladle soup on top. Serve w/ guacamole and chips on the side.
Guacamole
3 avacados
1/4 tsp garlic salt
Peel avacados, remove seed and put in a bowl and then mash with a fork. Add
garlic salt and mix it up. Serve it as a dip with the tortilla chips.
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Judy/AZ (7:53:49 pm) : A long list of chicken crockpot recipes at this URL
http://southernfood.miningco.com/library/crock/blcpidx.htm
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Angel, La. (7:55:17 pm) : Caramel Apples
Yield 6 apples
6 wooden skewers
6 medium sized apples, stems removed
1 cup sugaar
3/4 cup white corn syrup
1 (14 oz. ) can Eagle Bran Sweetened Condensed Milk
1/3 teaspoon salt
1/4 cup butter or margarine
1 teaspoon vanilla extract
Insert wooden skewer into stem end of each washed and thoroughtly dried
apple; set aside. In heavy saucepan, combine sugar, corn syrup, sweetened
condensed milk, and salt; mix well. Cook over medium heat, stirring gently
but constantly, to 230 degrees on candy thermometer, or until small amount
dropped in cold water forms a soft ball (about 30 minutes). Remove from
heat; cool slightly. Stir in butter an vanilla. Working quickly, dip apples
in caramel to coat well. Place apples stem side up to harden on buttered
waxed paper.
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AndieP,SoCalif. (7:57:27 pm) : Cocoa Cookies
This recipe is over 200 years old. It was given me by my great-grandmother
(b.1844 - d 1949)
These cookies are the most intensely flavored chocolate cookies of any I
have every tasted - We always had them for Christmas and on special
occasions when grandma made ice cream. These cookies are excellent keepers
if stored in a tightly closed tin. (however the tin has to be in a locked
vault or secret hidey-hole, otherwise they disappear like magic) Please use
only ìdutch-processî cocoa the other kind doesnít work in this recipe.
Unsalted (sweet) butter 1 stick
Sugar 2 cups
cocoa (*dutch process) (Droste) 1/2 cup
water 1 tablespoon
salt 1/4 teaspoon
egg 1
vanilla 1 teaspoon
flour (all purpose) 2 cups
baking soda 1 teaspoon
cream butter and sugar, add cocoa, water and salt.
beat the egg and add with vanilla to the mixture.
sift the flour and soda together twice then gradually sift it into the
batter, continue beating until flour is completely blended.
Turn out onto plastic wrap, flatten to about 1 inch thick, wrap dough
tightly and refrigerate overnight.
to bake, preheat oven to 350ƒ
Allow dough to come to room temperature.
dough can be rolled out between 2 sheets of wax paper to less than 1/4 ì
thickness. Cut into 2 ì rounds, dust with powdered sugar (or vanilla sugar)
and bake on baking parchment, or on greased baking sheets. Bake for 12 to 15
minutes but watch carefully, some ovens bake quicker than others - in my
convection oven, they bake in 8 minutes-maximum. Using baking parchment is
much easier - just slide the paper off the sheet and allow to cool then ease
the cookies off the paper - they should be crisp as soon as they cool
Otherwise you have to be very careful removing them from the cookie sheets
and the sheets have to be washed and re-greased before the next batch.
Option #1 This is the easiest for novice bakers....
Form dough into a rope 3/4 to 1î (Tootsie-roll size) in diameter. cut into
1î sections, roll into a ball, roll in powdered sugar (or vanilla sugar),
place on baking parchment, flatten with bottom of a hobnail glass dipped in
powdered sugar or the vanilla sugar,
bake as above.
Option # 2
roll out very thin right on baking parchment. Using a pizza cutter,
pie-crust cutter, crimping roller, etc. cut into strips, straight or wavy,
or into squares, triangles or diamonds. Slide baking parchment onto a cookie
sheed and bake as above. Slide parchment onto a cooling rack. when cookies
have cooled enough to touch, roll into cylinders and dust with powdered
sugar or let cool and dip one end into melted white chocolate.
These wafers can also be broken up and sprinkled over vanilla ice cream.
Also can be rolled between sheets of baking parchment to make crumbs that
can be used to coat cakes that have been smoothly frosted with buttercream
or sour cream or even the old faithful ì7-minuteî frosting.
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(8:15:17 pm) :
Crock Pot Apple Butter
* Exported from MasterCook *
Crock Pot Apple Butter
Recipe By : Liz Waters, AOL
Serving Size : 3 Preparation Time :0:00
Categories : Apples Crockpot
Jams/Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
apples, cut up, to fil 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon
Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir Add
cinnamon and cook another 10 hours. Stir occasionally until brown=2E Run
through Food mil or any strainer to strain out seeds and skins. I used the
blender. To thicken, if not thick enough, return to slow cooker and cook on
High uncovered until desired consistency.
- - - - - - - - - - - - - - - - - -
NOTES : Makes 3-4 pints.
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(8:54:03 pm) : * Exported from MasterCook *
Corn Pudding
Recipe By : Elizabeth Powell
Serving Size : 4
Preparation Time : 1:10
Categories : Vegetables
Amount Measure Ingredients ----------------------------------
2 cups corn kernels -- fresh or frozen
2 tablespoons butter -- melted
2 eggs -- beaten
1/2 cup creamed corn
2 cups milk -- scalded
1/4 teaspoon pepper
1 teaspoon salt
Mix all ingredients together and pour in 1-1/2 quart buttered casserole
dish. Place in a pan of hot water. Bake at 325 degrees for one hour, or
until set.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Delicious with baked ham.
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Rhonda (12:43:38 am) : Apple Cake
2/3C shortening
1 1/2t salt
2 2/3C sugar
3C flour
4 eggs
2/3C water
1t cinnamon
3C apples, grated
2t baking soda
2/3 c raisins
1/2t baking powder
2/3C chopped nuts
Mix ingredients together in order given. Grease loaf pan. Bake @ 325ƒ for 50
mins to 1hr. Test for doneness. Frost with Cool-whip.
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