TALK TKL 10-17-97
Kitchen to Kitchen Recipe Swap
Applesauce Cake
Beef And Broccoli With Garlic Sauce
Tomato, Cheese and Onion Tart
Chafing Dish Party Meatballs
Brie with Fruit
Chicken Breasts in 5 Styles
Crab-Artichoke Tarts
Mini Quiche Recipes
Peanut Butter Popcorn Balls
Popcorn Balls
Warmer Kartoffelsalat (Hot Potato Salad)
Hot Artichoke Crostini
Crostini With Roasted Red Pepper Spread
Banana Split Pie

Betsy, NY (07:53:28 am) :
Date: Sat, 17 Dec 1994 12:07:18 -0600
From: Mary Ann Thompson mthompsn@UTDALLAS.EDU
Subject: Food in the 40s
I have a book called "Cooking Behind the Fence: Recipes and Recollections
from the Oak Ridge '43 Club." (c1992) It features recipes from the '40s
when Oak Ridge, TN was fenced and people had to have a security clearance
to get in. I picked one recipe for you. If you have any particular kind
of recipe you would be interested in let me know.
Applesauce Cake
1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 c. applesauce
2/3 c. chopped raisins
2/3 c. chopped walnut meats
Cream together shortening and sugar. Add egg; beat well. Sift together
flour, soda, salt, cloves, and cinnamon. Add alternately with applesauce
to creamed mixture. Add raisins and nutmeats. Pour into 9-inch greased
tube pan. Bake in moderate oven (350 degrees) for 1 hour. Let stand until
cold. Remove cake from pan.
The person who supplied this recipe remembers that there was only one
grocery store in the area back in 1943 and she remembers waiting in line
for 2 hours to buy soap powder.
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Betsy, NY (12:17:48 am) :
Date: Thu, 25 Jan 1996 17:10:19 -0500
From: kmeade@ids2.idsonline.com (The Meades) Subject: Re: recipe request
* Exported from MasterCook II *
BEEF AND BROCCOLI WITH GARLIC SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef steak
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1 dash White pepper
1 1/2 pounds Broccoli
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/4 cup Chicken broth
2 tablespoons Vegetable oil
1 tablespoon Vegetable oil
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoons Brown bean sauce
1 cup Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and
white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch
stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in
boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately
rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat
12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate
skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable
oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce;
stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and
broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until
thickened.
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Betsy, NY (1:54:57 pm) :
From Ross Lipman (rl1856@ix.netcom.com)
Newsgroups rec.food.cooking
Tomato, Cheese and Onion Tart
(and you could subsitute the shallots for the onions in this one!).
This recipe was found by Mom in the Washington Post's Food Section in June
1990. Turned out it was from a neighbor 6 houses up! It has become a family
favorite
Serves 2 as a main course or 4-6 as an appetizer.
Dough:
1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons butter
2 ounces ice water
2 ounces cold milk
Filling:
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (so about 1 - 1/2 cups of shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon
For the dough: Mix flour, salt and butter in a processor until grainy.
Slowly add water and milk through processor tube until a ball is formed.
Wrap inplastic and refrigerate for 1 hour.
Preheat oven to 375o. Roll dough out to fit a 9 inch pie pan. Mix
cheeses and spread in bottom of pie shell. SautÈ onion slices and 1
tablespoon ofbutter. Arrange onion slices on the cheese. SautÈ tomato slices
in 2tablespoon of butter, sprinkle with tarragon. Place tomato slices on top
of onion. Cover pie with remaining juices in the pan. Bake for 30 minutes,
open oven doorand bake for 10 more minutes to brown the crust. Let rest 10
minutes beforeslicing. Serve with a Chardonnay.
The original recipe says you can freeze this tart. However, there have
never been any leftovers to freeze.
Variations: Mom and I use the ready made pie crusts (it is easier). I
add twice the amount of shallots and tarragon and 2 cloves of garlic that
are
sliced and sautÈed with the onion. Use your imagination.
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Betsy, NY (3:12:05 pm) :
Enjoy ... Vicki Reading ... vreading@ssa.ssw.dhhs.gov
* Exported from MasterCook II *
Chafing Dish Party Meatballs
Recipe By : Mom's clipping from a 1960's women's magazine
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Beef
Vicki's Collection
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/4 cup Crisco vegetable shortening
1 12oz bottle chili sauce
1 10oz jar grape jelly
Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook
in an electric skillet in hot shortening over medium heat for 10-15 minutes
or until browned. Drain on paper towels. Discard grease.
Combine chili sauce and grape jelly in a medium saucepan (or same electric
skillet); stir well. Add meatballs and simmer on low for 30 minutes,
stirring occasionally. Serve with toothpicks out of a chafing dish to keep
warm.
Makes about 5 dozen meatballs.
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Betsy, NY (3:14:06 pm) :
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
My mom made this for Christmas and it was a big hit with a lot of people I
didn't think would like Brie. She didn't have a recipe but it was delicious.
Here is what she did:
1 wheel brie
Dried apricots
Dried prunes
Walnuts
Brown Sugar
Orange rind
1 pkg. Crescent Rolls
Slice the brie in half and sprinkle one half with chopped dried apricots,
chopped dried prunes, chopped walnuts, brown sugar and orange rind. Put the
other half back on top. Open out the crescent rolls (they should form a
rectangle.) Place the brie on the crescent roll and wrap the ends of the
crescent roll over to encase the Brie. Turn over and place in a pie plate
and bake for about 15 minutes at 375 or until the crescent rolls are done.
Serve with crackers.
Enjoy!
Laurie Murphy
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Betsy, NY (3:17:35 pm) : Rookie - this one's for you from a rec.food
posting:
Hi Everyone,
I hope you enjoy them. I double all the spices in each recipe.
Anita
***********************************************************************
* Exported from MasterCook Mac *
Chicken Breasts in 5 Styles
Recipe By : The Best From Libby Hillman's Kitchen
Serving Size : 4 Preparation Time :0:20
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts without skin
1 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1/4 c flour
2 tbsps olive oil
Preheat oven at 300. Prepare baking pan with cooking spray. Season with
salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess
flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When
oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set
aside in prepared baking pan. Bake for 10 minutes with one of the
following additions:
With Lemon: Deglaze the same skillet with 1/4 cup lemon juice. Add chicken
and bake. Before serving, garnish each portion with a wedge of lemon.
With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1
pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on
1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes.
Spread over chicken.
With Onions, Garlic, and Parsley: Cook 1/4 cup onions and 2 tablespoons
minced garlic over medium heat. Be careful not to burn. Spread on chicken
and bake. Add 1/2 cup parsley just before serving.
With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup diced onion
and 1 tablespoon minced garlic to the hot skillet. When onion looks
glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in
1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4
cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of
sauce.
With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1 cup chicken
broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4
teaspoon each cumin and red pepper flakes. Return chicken to skillet.
Cover and simmer for 3 to 4 minutes instead of baking.
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Betsy, NY (3:22:29 pm) :
* Exported from MasterCook II *
Crab-Artichoke Tarts
Recipe By : Cooking Light (July/August 1994)
Serving Size : 32 Preparation Time :0:00
Categories : Seafood Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons flour, all-purpose
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup egg beaters=AE 99% egg substitute
1/4 cup roasted red peppers -- chopped
14 ounces artichoke hearts -- drained and chopped
6 ounces crab meat -- drained
32 won-ton wrappers
3 tablespoons parmesan cheese -- grated
2 tablespoons chives, freeze-dried
1 tablespoon margarine -- melted
Combine flour, thyme, pepper and egg substitute in a bowl; stir well. Add
chopped bell pepers, artichokes and crab meat; stir well.
Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton
wrapper into each muffin cup, allowing ends to extend above edges of cups.
Spoon crab meat mixture evenly into wonton wrapper cups; sprinkle with
cheese and chives. Brush edges of wonton wrappers with melted margarine.
Bake at 350F for 20 minutes or until crabmeat mixture is set and edges of
wonton wrappers are lightly browned.
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Betsy, NY (3:23:37 pm) :
Mini Party Quiches
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
MINI RICE QUICHE
Ingredients :
3 c. cooked rice
4 eggs, divided
1/2 c. real bacon bits
1 c. milk
3/4 tsp. salt
1/8 tsp. hot pepper sauce
1 1/2 c. (6 oz.) grated Swiss cheese,
divided
1/4 c. diced pimentos
1/4 c. minced parsley
3/4 tsp. cumin
1 (4 oz.) can diced green chiles
Preparation :
Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1
tablespoon mixture in bottoms of 48 miniature muffin cups that have
been sprayed with a non-stick spray. Bake at 400 degrees for 15
minutes, or until lightly browned. Combine bacon, chiles, pimentos,
parsley and remaining cheese. Spoon evenly over rice layer. Blend
milk, seasonings and remaining eggs. Spoon evenly into each cup.
Return to oven; bake 15 minutes or until set. Makes 48 appetizers.
----------------------------------
MINI-QUICHE TARTS
Ingredients :
--QUICHE MIXTURE:--
1 1/2 c. grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 c. heavy cream
1/2 c. milk
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
1/2 tsp. dry mustard (optional)
--DOUGH MIXTURE:--
6 oz. cream cheese,
soft
2 sticks butter, soft
2 c. self-rising flour
Preparation :
DOUGH: Let butter and cream cheese soften to room temperature;
mix together. Add flour and mix to form a soft dough. Chill at
least 1 hour. Then form the dough into approximately 60 walnut-size
balls. Place each ball in a miniature muffin pan. Use a miniature
tart shaper rolled in flour to press each ball into the miniature
muffin pan (or press dough down with fingers).
Next, mix Quiche Mixture together and pour approximately 1
tablespoon
into each miniature muffin section. Bake at 350 degrees until brown,
15-20 minutes. Yields: 60 quiche tarts.
----------------------------------
MINI SHRIMP QUICHE
Ingredients :
1 pkg. refrigerator butterflake dinner
rolls (12 rolls)
24 sm., fresh shrimp, peeled,
deveined & cooked
1 egg, beaten
1/2 c. light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 c. Gruyere cheese, shredded
Preparation :
Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in
half and press into muffin cups. Place one shrimp in each shell.
Combine egg, cream, brandy, salt and pepper. Divide evenly among
shells using about 2 teaspoons for each. Top with shredded cheese.
Bake at 375 degrees for 20 minutes, until golden. Cool and freeze.
To serve, place frozen appetizers on a baking sheet and bake at 375
degrees for 8 to 10 minutes. Makes 2 dozen. This little crust idea
is great! Use it for all your little mini-tarts.
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MINI QUICHE
Ingredients :
1 can flaky biscuits
4 eggs, beaten
1 c. chopped cooked ham
1 c. grated cheese
1 c. milk or half and half
Salt and pepper to taste
Mushrooms, green peppers and onions,
optional
Preparation :
Separate biscuits into layers of dough making 3 biscuits out of
each biscuit. Place in mini muffin tins to form shells. Combine
remaining ingredients and mix well. Spoon about 1 teaspoon of
mixture into each shell. Bake until golden brown and set
approximately 5 to 7 minutes. Serve warm.
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MINI CHEESE AND MUSHROOM QUICHE
Ingredients :
1 c. milk
1 beaten egg
1/4 lb. melted butter or margarine
1 pkg. shredded extra sharp Cheddar
1 1/2 c. sliced mushrooms
1 1/2 c. chopped onions
2 c. Bisquick
Preparation :
Saute mushrooms and onions in a little of oil. Mix egg, milk,
Bisquick, butter and cheese all together. Add onions and mushrooms.
Grease small cup cake tins (silver stone coating) fill 3/4 full.
Bake 20 minutes in 350 degree oven. Yields 5 dozen.
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CHEDDAR DILL MINI QUICHE
Ingredients :
2 refrigerated or frozen pie crusts
1 c. shredded Cheddar cheese
2 eggs
1/2 c. half and half
1 tsp. dill weed
1/4 tsp. pepper
Preparation :
Unfold or thaw crusts. Cut into 12 circles using biscuit or
round cookie cutter. Press crusts into mini muffin pans. Put equal
amounts cheese into each shell. Mix remaining ingredients. Spoon
into shells. Bake in preheated 400 degree oven 20 minutes or until
tops are lightly browned. Cool about 10 minutes. Gently remove
from pan. May be frozen for later use.
----------------------------------
TUNA FLORENTINE MINI QUICHE
Ingredients :
1 pkg (12) frozen mini tarts
1 can tuna drained, flaked
1/4 c. Swiss cheese, grated
1/4 c. Cheddar cheese, grated
2 tbsp. grated onion
1/2 (6 oz.) pkg. frozen Spinach,
cooked, drained, and chopped
2 eggs
1/2 c. table cream
Salt
Freshly ground pepper
1/2 tsp. nutmeg
Preparation :
Preheat oven to 350 degrees. Coat inside bottom and sides of
frozen tart shells with beaten egg white. Bake 5 minutes at 350
degrees. Remove from oven and divide tuna in each tart shell. Add
grated cheeses, then onion and chopped spinach. Whisk eggs in bowl.
Add cream and whisk until lemon colored. Flavor with salt, pepper,
and nutmeg. Pour egg mixture into tart shells to top and bake at
350 degrees for 30-40 minutes until centers are cooked. Can be made
with smaller tarts.
--
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Betsy, NY (8:26:41 pm) :
Here's one Poptart from our friend Bill - this was his Mom's recipe:
Bill, DC (9:28:19 pm) : Peanut Butter Popcorn Balls
1/2 cup Unpopped Popcorn
2 T Butter
1/3 cup white corn syrup
1/2 cup brown sugar
1/2 cup peanut butter
Pop popcorn. Season with butter and salt. Combine syrup and sugar in a small
sauce pan. Stir over medium heat until hot and bubbly. Add peanut butter and
cook over low heat u ntil well blended. Put popcorn in a large buttered bowl
and pour syrup evenly over popcorn. Mix well. Put baggies on hands and
squeeze popcorn quickly into balls.
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Betsy, NY (8:38:14 pm) :
Here's Teresa's recipe:
Teresa, AR (10:59:32 pm) : Popcorn Balls
4 cups minuature marshmallows
1/2 cup margarine
1/2 tsp. vanilla
1/4 tsp. salt
3 quarts unsalted popcorn
11/2 cups chopped gumdrops
Melt margarine with marshmallows in saucepan over
low heat; stir until smooth. Stir in vanilla and salt.
Pour mixture over combined popped corn and
gumdrops; toss lightly until well coated. Moisten
hands and shape into 11/2 inch balls; place on
greased baking sheet. Makes 3 dozen balls.
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Betsy, NY (9:18:15 pm) :
Title: Warmer Kartoffelsalat (Hot Potato Salad)
Categories: German, Salads, Vegetables
Yield: 4 servings
3 md Potatoes, boiled in skins
3 sl Bacon
1/4 c Onion, Chopped
1 tb Unbleached Flour
2 ts Sugar
3/4 ts Salt
1/4 ts Celery Seeds
1/4 ts Pepper
3/8 c Water
2 1/2 tb Vinegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan,
then drain on paper towels. Saute onion in bacon fat until golden
brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook
over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon
bits. Remove from heat, cover and let stand until ready to serve.
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Betsy, NY (10:25:33 pm) :
HOT ARTICHOKE CROSTINI
Yield: 36 servings
1 French baguette, cut into 36 1/4-1/2- inch slices
1 cup mayonnaise
1 cup Parmesan cheese, grated
14 ounce can artichoke hearts, drained and chopped
4 1/2 ounces can chopped green chilies, drained
2 cloves garlic, minced
GARNISHES:
Green onions, chopped
Tomatoes, chopped
Place bread slices on foil-lined baking sheet. Bake at 400~ for 5 minutes or
until lightly browned. Combine mayonnaise, cheese,
artichokes, chilies and garlic; spread on bread. Bake at 400~ for 5 minutes
or until cheese melts. Garnish, if desired, and serve
immediately.
From: Nancy Berry (nlberry@prodigy.net)
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Betsy, NY (10:28:44 pm) :
CROSTINI WITH ROASTED RED PEPPER SPREAD
Source: BH&G Holiday Appetizers
Yield: 30 servings
12 ounces French Bread Baguette
1/2 cup Olive oil
2 tablespoons Basil, fresh, finely snipped
1/2 teaspoon Garlic powder
1/2 teaspoon Lemon-Pepper seasoning
1 small Onion, finely chopped
1 tablespoon Olive oil
15 ounces Roasted red peppers, drained (in 7- 1/2 oz jars)
7 1/2 ounces Tomatoes, canned, cut up
1 teaspoon Fennel seed, crushed
1/2 teaspoon Sugar
Cut French bread into 1/4" slices. Place in a single layer on baking sheets.
Set aside. Combine 1/2 C olive oil, basil, garlic
powder and lemon pepper. Brush on one side of each slice of bread. Broil
bread 3-4" from heat for about 2 minutes or till
toasted.
Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat
w/remaining slices. Cool, store in a plastic bag. Cook
onion in 1 Tbl. olive oil in skillet till tender but not brown. Add drained
red peppers and undrained tomatoes, fennel seed,
sugar and 1/4 tsp. each salt and pepper.
Bring to boiling, simmer, uncovered for 10 minutes or until most of liquid
is evaporated. Cool slightly. Transfer to blender
and process until smooth. Transfer to bowl. Cover and chill up to four days.
Let red pepper stand at room temperature 30
minutes. Spread on toasted crostini.
From: Nancy Berry (nlberry@prodigy.net)
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Velma TN (11:15:49 pm) : Candy, I cheated a little. I did use a graham
cracker crust, but the recipe called for it.
Banana Split Pie
1 small box sugarfree instant vanilla pudding mixed with 2 cups low fat milk
Whip with wire whisk until thickened.
2 very ripe bananas--sliced over the pudding after it has been poured into
crust.
1 sm. can crushed pineapple, drain & squeeze any juice from it. Sprinkle
over the bananas. Cover with Fatfree Cool whip.
Sprinkle pecans on top if desired, and I desire. Ha
Put in the refrigerator until it sets up.
It is the least like diabetic food of anything I've eaten--even Mac likes
it.
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