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TALK TKL - 10-13-97 - Kitchen to Kitchen Recipe Swap
Cajun Pasta
Crock Pot Stuffed Peppers
Lemon Pudding Chiffon Cake
Apple Cider Salad
Applesauce Raisin Bread
Best Apple-Cranberry-Nut Muffins
Christmas Hazelnut Balls
Coconut-Almond Macaroons
Poppy Seed Chicken

Betsy, NY (5:39:00 pm) :
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: Cajun Pasta!
(From Southern Living "Summertime" edition, 1994
Cajun Pasta
1.5 cups water
1/2 pound unpeeled, medium size fresh shrimp
2 skinned and boned chicken breast halves, cut into 1/4 inch strips
1/2 pound andouille or Cajun smoked sausage, sliced
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp olive oil
1/2 cup Chablis or other dry white wine
1/2 cup chopped onion
1/2 cup chicken broth
1 tsp all-purpose flour
1 cup whipping cream (Ill substitute evaporated skim milk)
2 tbsp tomato paste
1 tsp cracked pepper
1 green pepper, cut into thin strips
1 sweet red pepper, cut into thin strips
1 16 ounce package fettucine, uncooked
* Bring water to a boil, add shrimp and cook 3 to 5 minutes or until shrimp
turns pink. Drain; rinse with cold water. Peel shrimp and devein. Set aside.
* Cook chicken and next 3 ingredients in olive oil in a large skillet over
med
ium-high heat, stirring often, until meat is lightly browned; remove chicken
mixture from skillet and set aside.
* Add wine to skillet.
* Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until wine is
reduced to 1/4 cup.
* Combine chicken broth and flour, stirring until smooth.
* Add chicken broth mixture, whipping cream, Cajun seasoning, tomato paste,
and cracked pepper.
* Bring to boil. Reduce heat, and simmer 20 minutes.
* Add chicken mixture and pepper strips; cook until thoroughly heated. Keep
warm.
* Combine fettucine and chicken mixture, tossing gently. Serve immediately.
Yield: 6 to 8 servings.
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Betsy, NY (6:16:18 pm) :
Here's a favorite CP recipe of ours:
Crock Pot Stuffed Peppers
Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc...
Stuff each pepper about 2/3 full (rice will need room to swell up).
That's right, the meat and rice go in raw, that's the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).
Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)
Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.
Happy Cooking,
Betsy Couch
kitchenlink.com
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Betsy, NY (7:52:49 pm) : Is this close Colleen?
Lemon Pudding Chiffon Cake
From More Family Favorites by Mary Beth Roe.
1 package yellow cake mix
1 package lemon instant pudding
1/2 cup cooking oil
6 eggs
1/2 cup milk
1/2 cup water
Mix all together and beat at medium high speed 5 minutes. Bake in ungreased
angel food pan 50 minutes at 350ƒ. Invert to cool.
Frost with Butter Cream Frosting or powdered sugar.
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Bill,DC (7:57:52 pm) : * Exported from MasterCook *
Apple Cider Salad
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :3:00
Categories : Salads Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages gelatin powder -- unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples -- diced
1/4 cup black walnuts -- chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves -- for decoration
1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2
tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to
soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and
immediately add softened gelatin. Stir until gelatin is completely
dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use
olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in
refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of
unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce leaves;
curly endive is a good choice.
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Bill,DC (8:17:19 pm) : * Exported from MasterCook *
Applesauce Raisin Bread
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :1:15
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1/2 cup brown sugar
2 whole eggs -- lightly beaten
1/3 cup salad oil
1 cup applesauce
1/2 cup raisins
1/2 cup pecans
Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats
and brown sugar. Beat eggs. Blend eggs, oil and applesauce together. Stir in
dry ingredients, raisins and nuts. Pour into greased 9 x 5 x 3 inch loaf
pan. Bake at 350 degrees for 1 hour.
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NOTES : A serving equals one slice.
Nutr. Assoc. : 1642 76 0 385 962 0 0 541 0 31 1230 1089
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Bill,DC (8:19:48 pm) : I seem to be in an apple mood.
* Exported from MasterCook *
Best Apple-Cranberry-Nut Muffins
Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:30
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups apples -- peeled, shredded
1 1/3 cups sugar
1 cup cranberries -- chopped
1 cup carrots -- shredded
1 cup black walnuts -- chopped
2 1/2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs -- beaten
1/2 cup vegetable oil
In a large mixing bowl, combine apples and sugar. Gently fold in chopped
cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl.
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 pans.
Yield: 18 muffins
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Bill,DC (8:26:14 pm) : * Exported from MasterCook *
Christmas Hazelnut Balls
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :0:55
Categories : Cookies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine
1 cup hazelnuts -- or pecans
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
confectioner's sugar
1. Combine all ingredients in a large bowl except the confectioner's sugar.
Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes -- a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie
sheet. Bake in preheated 375-degree oven for 15-20 minutes or until set but
not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until barely
warm. Roll in sifted confectioners sugar. Cool completely, then just before
serving, roll again in the confectioners sugar.
Yield: about 20 balls. Do not make them too large or they will not cook
procgiy.
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Bill,DC (8:32:11 pm) : * Exported from MasterCook *
Coconut-Almond Macaroons
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:45
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups dried coconut -- packed
1/2 teaspoon almond extract
1. Beat egg whites until stiff peaks form. Have water boiling in a double
boiler. Place the egg whites in top part of double boiler and blend in sugar
and cornstarch. Cook over the boiling water, stirring constantly, for 20
minutes.
2. Remove from heat and add salt, coconut and almond extract. Stir until
well combined.
3. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie sheets.
Bake in preheated 300-degree oven for 18-20 minutes, or until lightly
browned. Do not overcook. Remove to wire rack to cool completely.
Yield: about 24 macaroons.
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Teresa, AR (8:35:29 pm) : Poppy Seed Chicken
6 chicken breasts, cooked and chopped
1 can cream of chicken soup
1 can celery soup
1-8 oz. sour cream
Topping:
1 stick margarine, melted
1/3 cup Ritz crackers, crushed
2T poppy seed
Mix thoroughly the chicken, soups and sour cream. Then mix margarine, Ritz
crackers and poppy seed; pour over chicken. Bake at 350 degrees F for 30
minutes.
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