TALK TKL - 10-22-97
Kitchen to Kitchen Chat
Pumpkin Oat Muffins
Dirt Cake
Eggs Benedict with Creamy Hollandaise Sauce
Sopa De Lima (Merida, Yucatan)
Harvesting and Storing Onion and Garlic
Cold Veggie Pizza
Chocolate Macaroon Cake
Creamy Smoked Salmon and Dill Tart
Piquant Salmon Rolls
Salmon Cheese Ball
Smoked Salmon Quesadillas
Smoked Salmon Canapes
Smoked Trout Tartlets
Empanadas - S. American
Marinated Beef Roll
Cheese Crackers
Cheese Crisps
Cheese Diablo Wafers - Hot
Cheesy F. B. I. Man Safe Crackers
Flaky Beef Turnovers
Pecos Steaks on Olive Toast
Picnic Beef Bologna

Betsy, NY (07:15:32 am) :
* Exported from MasterCook II *
Pumpkin Oat Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffin Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Flour -- unbleached sifted
1 Tsp Pumpkin Pie Spice
1/2 Tsp Salt
1/2 C Brown Sugar, Packed
1/4 C Milk
1 C Oats -- quick-cooking
1 X Crumb Topping
2 Tsp Baking Powder
1/4 tsp Baking Soda
3/4 C Pumpkin -- canned, mashed
1 lg Egg -- lightly beaten
1/4 C Vegetable Oil
1/2 C Raisins
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt;
set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins
in
bowl; blend well. Add dry ingredients all at once, stirring just enough
to
moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds
full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20
minutes or until golden brown. Serve hot with homemade jelly or jam.
CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour,
1/4
t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix
until crumbly.
- - - - - - - - - - - - - - - - - -
NOTES : Formatted into MasterCook II for you by Reggie Dwork
reggie@netcom.com
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Tantux NS (11:35:43 am) : Amy, To you a Dirt Cake
2 pkgs. of vanilla or choc. pudding
3 C milk
-mix together & set aside
CREAM- 1/4 C. margarine
1--250 gr. cream cheese
1/2 C icing sugar
1/4 tsp. vanilla
Add to pudding mixture Fold in
1 lt. cool whip
In a new plastic flower pot,alternate
creo cookie crumbs& pudding mixture
Start with the crumbs & end with the
crunbs.Should be approx. 4 layrts of
crumbs & 3 layers of pudding mix
Add gummy worms & fake flowers for serving Enjoy.
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Betsy, NY (12:13:55 am) :
Eggs Benedict with Creamy Hollandaise Sauce
Eggs Benedict
1 package English muffins
12 slices Canadian bacon
8 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste
Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place enough
in each ramekin to fill half way. Sprinkle
muffins with a small handful of cheese. Place a slice of Canadian bacon on
next and top with more cheese.
Beat eggs slightly; add milk and peppers to taste. Divide among ramekins.
Cover and place in refrigerator overnight.
Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise Sauce
on top and sprinkle with paprika before
serving.
Creamy Hollandaise Sauce
Ingredients:
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper
Melt butter to low boiling point. Place all other ingredients in blender and
blend at low speed until mixed. Slowly pour in
melted butter and blend 10 seconds or until thick and creamy.
(Yields 12 - 8 oz. servings)
Ken Torbert
The Gingerbread Mansion Inn
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Betsy, NY (12:19:51 am) :
Here you go Steve:
Sopa De Lima (Merida, Yucatan)
Recipe By : Patricia Wriedt - Mexico City - pwriedt@spin.com.mx
2 limas (Green-Yello lime) -- only the juice
2 limas for adorn -- cut in slices
8 tortillas de maiz -- cut in large pieces
1 chicken breast
4 cups chicken broth -- (authentic)
1 teaspoon chicken broth dried
4 jitomates (red tomatoes)
1 onion
green chiles serranos -- optional
1 avocado -- for to adorn
vegetable oil
salt and pepper
Fry the tortilla slices in vegetable oil. Let stand in absorbent paper. Put
the onion chopped (very little) in a
sarten with oil, when onion will be transparent put the tomato ground let 20
minutes and add the chicken
broth, chicken broth dried, salt and pepper.
Patricia Wriedt
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Betsy-TKL (1:12:48 pm) :
Mary - here's some info for you:
Harvesting and Storing Onion and Garlic
From Colorado State University
Garlic is usually ready for harvest when the tops become dry and bend to the
ground or when the cloves begin to separate in the bulb. Bulbs intended for
braiding or fresh market may be harvested at an earlier stage.
After harvest, the bulbs should be cured prior to storage. Curing is
necessary to develop thick, tight outer scales, to maintain
good skin color and to reduce disease problems such as Botrytis neck rot
while in storage.
Home gardeners usually cure their onion and garlic by one of three methods -
by leaving bulbs in the field, by using shallow
trays or by using mesh onion bags. With the field method of curing, bulbs
are placed in rows with their tops partially
covering the bulbs to help prevent sunburn. Protection from sun scald must
be provided or damage and greening of the bulbs may occur. This is
especially critical in warm bright climates.
The bulbs in the field are left until the tops wither. Tops can then be
removed about one inch from the bulb or tops can be
braided together and the braid used to hang bulbs in the storage area. In
case of rain, bulbs may become discolored or rot.
Covering them during rainy periods and turning them frequently will help
prevent these problems.
Curing in the field will take two to three weeks if temperatures are 75 o to
80 o F (24 o to 27 o C) and the relative humidity is
less than 60%. Bulbs left in the field are susceptible to freeze injury.
Garlic, if frozen, will rot. However, onion bulbs while
freezing at 30 o F can withstand 25 o F without injury as long as they are
not moved while frozen and are thawed slowly.
Frozen bulbs that thaw at higher temperatures will be more severely injured.
Freezing injury may be limited to the individual
scales or the complete bulb,. Freeze damaged, thawed bulbs are soft,
grayish-yellow and water soaked.
Gardeners with a storage room where they can cure their onions and garlic
with forced air heating, can cure bulbs in 4 to 5
days at 85 o to 90 o F (29 o to 32 o C).
When curing in trays or mesh bags, tops are cut about one inch from the bulb
and left in the tray or bag until they rustle when
handled. Trays can be made of lathes with half-inch spaces between lathes to
allow for proper ventilation. Sacks need to be
made of burlap or similar material that provides adequate ventilation. Bulbs
cured by this method do not become discolored
and seldom rot.
Storage:
Only firm bulbs should be kept for storage. Those that have been bruised,
produced a seed stalk, or have thick necks do not
keep well and should be used as soon as possible. If stored as firm bulbs,
rot may set in and spread to the rest of the crop.
The storage area should have a fairly uniform temperature of 32 o to 36 o F
(0 to 3 o C) and dry air (relative humidity of 60%
or less). Garlic can be stored satisfactorily at a wide range of
temperatures up to 90 o Fahrenheit (32 o C.) but shrinkage
increases above 70 o F. (21o C.) Garlic cloves sprout rapidly when stored at
40 o F or higher. Onion and garlic bulbs stored
at humidities above 70% at any temperature will mold and often develop
roots. Ventilation must be provided to remove excess
moisture.
If cured in mesh bags or trays, these can be taken directly to the storage
area. Bulbs cured in the field can be hung from rafters
if tops were braided together or put in mesh bags or trays if tops were
removed. Bulbs can be stored on shelves in the storage
area up to six to eight inches deep. Commercial onion growers store onions
several feet deep but move air through the onion
piles on a constant basis.
References Used:
Dean, B.B. and B. S. Patil. December 1996. Onion World. pp. 23 - 27.
Hoffmann, M.P., C.H. Petzoldt, and A.C.
Frodsham. 1996. Integrated Pest Management for Onions. Cornell Cooperative
Extension
Lorenz, O.A. and D.N. Maynard. 1980. Knott's Handbook for Vegetable Growers;
Second Edition. John Wiley & Sons.
Pierce, L.C. 1987. Vegetables: Characteristics, Production, and Marketing.
John Wiley and Sons.
Schwartz, H.F., P. Westra and W. Cranshaw. 1990. Colorado Onion IPM
Bulletin. Bulletin 547A. Colorado State
University Cooperative Extension.
Sims, W.L., T.M. Little and R.E. Voss. 1976. Growing Garlic in California.
Leaflet 2948. University of California
Seelig, R.A. 1974. Fruit & Vegetable Facts & Pointers - Garlic. United Fresh
Fruit & Vegetable Association, Washington,
D.C.
Yamaguchi, M. 1983. World Vegetables: Principles Production and Nutritive
Values. Van Nostrand Reinhold Company.
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Betsy-TKL (1:45:27 pm) :
From Pillsbury:
Cold Veggie Pizza
2 cans crescent rolls
8 ounces cream cheese
1/2 cup Helman's light
1 pkg ranch dressing mix
1 cup finely grated cheddar cheese
various veggies
Spread crescent rolls on lightly greased cookie sheet or 16 pizza pan and
press seams together. Bake for 12 minutes at 375. While crust is baking, mix
cream cheese, mayo and dressing mix. Cool crust completely, then spread with
cream cheese mixture. Cover with veggies, then springer with cheese. Gently
press veggies into ceam cheese. Refrigerate until serving time.
Topping suggestions: sweet pepper strips (red, yellow, green, orange),
lightly blanched broccoli flowerettes, maybe sliced tomato or cherry tomato
halves
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Betsy-TKL (2:35:51 pm) :
Chocolate Macaroon Cake
Recipe By : Over 200 Ways To Use Your Bundt Pans
Serving Size : 9 Preparation Time :0:15
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Batter----
2 c unbleached flour
1 3/4 c granulated sugar
1/2 c cocoa powder -- sifted
1/4 tsp salt
1 tsp baking soda
2 tsps vanilla
3/4 c cold water
1/2 c margarine -- softened
1/2 c sour cream
3 egg whites -- at room temperature
----Topping---
1 egg white -- at room temperature
1/4 c granulated sugar
1 c coconut -- grated
1 tbsp unbleached flour
1 tsp vanilla
Preheat oven at 350. Prepare a 12-cup Bundt Pan with cooking spray
and
flour. To prepare batter, combine flour, 1 3/4 cups sugar, cocoa,
salt,
and baking soda in a mixing bowl. In another mixing bowl, combine
water,
margarine, sour cream, and 3 egg whites. Mix dry ingredients with
wet
ingredients just until moistened. Pour batter into prepared pan.
Meanwhile,
to prepare topping, combine remaining egg white, sugar, coconut,
flour, and
vanilla in a mixing bowl. Drop by teaspoonfuls over the chocolate
batter.
Bake for 60 minutes.
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Betsy-TKL (3:31:24 pm) :
Title: Creamy Smoked Salmon and Dill Tart
Categories: Appetizers, Seafood
Servings: 6
5 Sheet phyllo - thawed
3 tb Unsalted butter - melted
4 lg Egg yolks
1 tb Dijon mustard - PLUS 1
-teaspoon
3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon - chopped
4 Green onions - chopped
1/4 c Dill - fresh, chopped OR 1
-T. dried dillweed
Dill sprigs
Calories per serving: Number of Servings: 6 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo
sheet on work surface (cover remaining pieces with plastic wrap, then with
clean damp towel). Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate,
covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
Brush top of phyllo in pie plate with butter. Place second phyllo rectangle
in pie plate, covering bottom and letting pastry overhang another section
of edge by 1/2-inch; brush with butter. Repeat process with remaining 4
phyllo sheets, making certain entire surface of edge is covered to form
crust. Fold overhang under to form crust edge flush with edge of pie
plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover
and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium
bowl to blend. Beat in eggs, half and half, cream, salmon, onions and
chopped dill. Season to taste with salt and pepper. Pour into prepared
crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool.
Garnish with dill sprigs and serve slightly warm or at room temperature.
NOTE: Purchased phyllo pastry is used here instead of a regular pie crust
for quick and easy assembly. This tart is best when served at room
temperature.
Recipe from Bon Appetit, April, 1991.
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Betsy-TKL (3:33:10 pm) :
I'm sorry, I don't know the source of this:
Title: Piquant Salmon Rolls
Categories: Appetizers, Seafood
Servings: 4
4 oz Cream cheese
1/4 c Walnuts, chopped
1 tb Chopped fresh chives
1 Stalk celery, chopped
3 ts Lemon juice
3 pn Cayenne pepper
1/4 ts Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole-wheat
-bread
Butter
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (opt)
Chives (opt)
In a bowl, soften cream cheese and stir in walnuts, chives and celery.
Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese
mixture on each slice of salmon and season with pepper. Roll up to form
neat rolls.
Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round and
place a salmon roll on top of each cucumber. Drizzle with remaining lemon
juice and garnish with dill sprigs and chives, if desired.
NOTE: Salmon rolls can be prepared several hours in advance and
refrigerated. Toast bases, however, and better freshly made. Once
assembled, serve within 30 minutes.
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Betsy-TKL (3:34:01 pm) :
Title: Salmon Cheese Ball
Categories: Appetizers, Seafood, Cheese
Servings: 6
4 c Smoked salmon
8 oz Package cream cheese
1 c Sour cream
1 ts Salt
1 ts Pepper
1 pn Tarragon
1/4 c Chopped onion
1 tb Lemon juice
Salmon Cheese Ball
Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.
Roll in chopped nuts or parsley if desired. Serve with crackers.
This salmon ball freezes beautifully.
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Betsy-TKL (3:38:55 pm) :
Title: Smoked Salmon Quesadillas
Categories: Seafood, Appetizers, Cheese
Servings: 4
4 oz Soft fresh goat cheese
-(montrachet)
2 tb Grated fresh horseradish or
-1 tbsp prepared horseradish
-2 tbsp sour
Cream
2 ts Chopped fresh dill
8 Inch flour tortillas
4 oz Thinly sliced smoked salmon
A signature starter from Vincent Guerithault on Camelback in
Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh
dill in medium bowl. Season cheese mixture to taste with salt and pepper.
Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet
and cook until brown spots appear, about 1 minutes per side. Transfer to
work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of
smoked salmon and sprinkle with additional chopped dill. Repeat with
remaining tortillas, cheese mixture, smoked salmon and dill. Cut
quesadillas into wedges. Garnish with dill sprigs and serve,passing
remaining cheese mixture separately.
Origin: Favorite Restaurant Recipes, by Bon Appetit
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Betsy-TKL (3:39:27 pm) :
Title: Smoked Salmon Canapes
Categories: Appetizers
Servings: 36
1/2 (8 Oz.) Pkg. Neufchatel
Cheese Softened
1/2 ts Grated Lime Rind
1/4 ts Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 ts Worcestershire Sauce
1 tb Ground Black Pepper
2 oz Smoked Salmon Cut Into
36 Thin Strips.
3 Lime Wedges
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
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Betsy-TKL (3:41:29 pm) :
Title: Smoked Trout Tartlets
Categories: Appetizers, Seafood
Servings: 48
------------------------PHYLLO TART SHELLS-----------------------------
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
-----------------------SMOKED TROUT FILLING----------------------------
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
--and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded
To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly
coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk
together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush,
lightly coat it with the egg-white mixture. Lay a second sheet smoothly on
top, taking care to line up the edges before setting the sheet down. (Once
you set down the sheet, it cannot be moved.) Brush with the egg-white
mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not
brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips
crosswise, making 24 squares. Press squares into muffin cups and bake for 8
to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a
rack and let cool. Repeat the procedure with the remaining 4 sheets of
phyllo and egg-white mixture. (The baked tartlet shells may be stored in a
closed container at room temperature for 1 week or in the freezer for up to
2 months.)
To make smoked trout filling: In a food processor, combine cream
cheese and smoked trout; process until fairly smooth. Add scallions and
horseradish and pulse until just combined. (Alternatively, finely mince the
smoked trout with a knife and combine with the cream cheese, scallion and
horseradish in a small bowl.) (The smoked filling may be made ahead and
refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about
1 heaping tsp. of filling into each tartlet shell and garnish with shredded
cucumber.
50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
sodium; 5 mg cholesterol.
**"The rich, creamy filling contrasts with the pleasant crunch of the
tartlet shell." ~-From Eating Well, May/June 1993.
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Betsy-TKL (3:55:44 pm) :
Title: Empanadas - S. American
Categories: Appetizers
Servings: 1
------------------------------DOUGH-----------------------------------
2 c Flour, all purpose
2/3 c Shortening or lard
1/2 ts Salt
6 tb Water
--------------------------DESSERT FRUIT-------------------------------
2 1/2 c Fruit
1 ts Cinnamon
1 c Sugar
1/2 ts Nutmeg
-------------------------CARNE ( ANY MEAT------------------------------
1 Onion
1 tb Olive oil
4 oz Water
Sal and Pepper to taste
1 Pepper, green
8 oz Tomato paste
1 tb Vinegar
1 lb Beef, sliced thinly
DOUGH:
In a medium mixing bowl, combine flour and salt. Cut in the
shortening or lard till pieces are the size of small peas. Add a small
amount of water to slightly moisten. Form dough into a ball. Roll out the
dough to about 1/8 thick and cut into 4" circles. Flour lightly both side
of circles and then stack up for later use.
DESSERT FILLING: Just about any kind of fruit or melon may be used.
Combine ingredients and heat to thoroughly mix, coarse chop, so that
filling is chunky but bite-sized. Pumpkins is very good!!
CARNE: Just about any kind of meat may be used, depending on availability.
The sauce seems to be the only fairly consistent thing. Saute the onion and
green pepper in olive oil. Add remaining ingredients and cook for 20
minutes. ( In S.A. this is continually cooked and prepared on the back
burner, often being used and added to for several months at a time. It
developes a flavor all its own...) Add meat and coat thoroughly with the
sauce.
COOKING: Add a large spoonfull of one of the above mixtures to the center
of a dough circle. Place another circle on top. Fasten the two circles
together by reeding the edges with a fork. These may then be baked, at
around 350 degrees F until brown, deep fat fried, fried, cooked or heated
on a barbecue. They may also be wrapped in banana husks, well moistened
corn husks, etc. The object is to heat thoroughly, cooking the meat and
browning the outsides so they are dry enough to hold together.
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Betsy-TKL (3:57:07 pm) :
Title: Marinated Beef Roll
Categories: Appetizers, Beef
Servings: 8
1/2 c Pimento, diced
1/4 c Olives, green, Spanish
1/4 c Eggplant, chopped, pickled
1/4 c Onions, sliced, green
2 tb Parsley, chopped
2 Eggs, hard cooked, quartered
Salt
Pepper
6 Roast beef, deli, thin slice
-----------------------------MARINADE----------------------------------
1/2 c Oil, olive, fruity
1/2 c Parsley, minced
1/4 c Lemon juice, fresh
2 ts Capers, minced
3/4 ts Garlic, minced
1/2 ts Basil leaves, dried
1/2 ts Thyme leaves, dried
1 Bay leaf
Salt
Pepper
In food processor bowl fitted with steel knife, place pimento, olives,
eggplant, green onion and parsley. Process until minced. Add eggs; pulse
10 or 12 times to combine, scraping down sides once. Season with salt and
pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of
roast beef, leaving 1/2-inch border around edges. Roll tightly and secure
with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil,
thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1
hour in refrigerator, turning occasionally. To serve, cut each beef roll
crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.
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Betsy-TKL (3:59:29 pm) :
Title: Cheese Crackers
Categories: Appetizers
Servings: 1
1/2 c Grated sharp cheddar cheese
1/2 c Flour, part for rolling
2 tb Margarine or butter
1/4 ts Salt
pn Paprika
pn Cayenne pepper
2 tb Water
Mix all together in a bowl. Original directions suggested shaping into a
roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and
cutting in thin slices to make 1 dozen or more crackers. This would
produce neatly shaped crackers, possibly thicker than desired.
By rolling very thin, this amount of dough will make small crackers about
1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while
baking. May be cut quickly in random small shapes with a plastic knife.
Suggested toppings coarse salt (made them too salty), garlic salt, celery
salt, curry powder, or freshly ground black pepper. If the dough is very
dry after rolling, brush tops with water before salting. If it is soft,
sprinkle lightly and press the salt into the crackers.
Bake 5 minutes at 425 F or until browned.
Based on Jean Pare's Muffins and More, Alberta Canada
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Betsy-TKL (4:00:09 pm) :
Title: Cheese Crisps
Categories: Appetizers
Servings: 30
1 c Grated sharp cheddar cheese
1/4 c Unsalted butter
1/4 ts Salt
1/2 c Whole whaet flour
In large bowl, combine the cheese, butter and salt. Add the flour and
mix thourghly. Roll into small balls. Place the balls on an oiled cookie
sheet and flaten.
Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get
browned. Tastes great warm or cold.
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Betsy-TKL (4:00:53 pm) :
Title: Cheese Diablo Wafers - Hot
Categories: Appetizers, Cheese
Servings: 10
1 c Unbleached Flour
1/2 lb Sharp Cheddar Cheese, Grated
1/2 c Softened Butter Or Margarine
1 ts Cayenne Pepper
Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches
apart on baking sheet and bake in very hot oven (450ØF) about 6 minutes.
Serve hot or cool. Makes about 4 dozen
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Betsy-TKL (4:01:17 pm) :
Title: Cheesy F. B. I. Man Safe Crackers
Categories: Appetizers
Servings: 6
1/2 c Butter
2 tb Tomato juice
2 c Grated cheddar cheese
1 c Sifted all-purpose flour
3/4 c Chopped pecans
1/4 ts Red pepper
1/2 ts Salt
In a large bowl cream together the butter and tomato juice. Add the
remaining ingredients. Devide the mixture in half and roll into 2 rolls
about 12 inces long. Chill overnight.
Cut the rolls into slices about 1/4-inch thick and arrange on an
ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues.
Serves 6 to 8.
Source: Aunt Bee's Mayberry Cookbook.
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Betsy-TKL (4:02:15 pm) :
Title: Flaky Beef Turnovers
Categories: Beef, Appetizers
Servings: 6
6 oz Boneless beef top round or
-rib-eye steak
2 sm Potatoes, peeled, diced
Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2
TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped
fresh parsley 6 frozen puff-pastry shells (one 10-oz. package)
"It's important to cut potatoes into very small pieces, so they get done by
the time the pastry is brown."
Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes
no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup
mix, ketchup, Worcestershire sauce and parsley. On a lightly floured
board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts
or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with
water. Fold over; press with tines of a fork to seal. Cut several slits
in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25
minutes or until golden brown. Serve hot. Makes 6 turnovers.
[Mable Hoffman's Finger Foods, page 65; HP Books, 1989.]
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Betsy-TKL (4:03:33 pm) :
Title: Pecos Steaks on Olive Toast
Categories: Beef, Appetizers
Servings: 4
4 Tender steaks (loin or rib)
2 tb Minced garlic
1 ts Bottled red chile flakes
1/2 ts Black pepper
1 French bread loaf
2 tb Butter or margarine
2 tb Chopped California ripe
-olives
1 tb Minced cilantro
Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black
pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4
thick (1") slices of bread on a sharp diagonal. Melt butter and mix in
olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread
just long enough toast both sides (if broiling, it may be easier to drop
broiler rack down a notch before toasting bread). Spoon olive butter over
bread. Place toast on plates and top with steaks.
Cooking time: 7-10 minutes.
Total preparation time: 15 minutes.
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Annie, TX (5:17:03 pm) : Picnic Beef Bologna
In a large bowl, mix thoroughly:
2 lbs. hamburger meat, extra lean
2 T. Morton's Tender-Quick curing salt
1/2 T. liquid smoke
1/8 t. garlic powder (I use 1/2 t.)
1/4 t. ground black pepper (I use 1/2t.)
1 c. red wine or water
Chill 2 hours. Form into rolls, 6 inches long and about 2 inches in
diameter. Wrap in plastic wrap and refrigerate 24 hours. Unwrap, place on a
broiler pan rack. Bake in a 225 degree oven for 3 hours. Remove from oven.
Pat with paper towels to remove excess fat. Cool slightly and wrap in foil.
Refrigerate or freeze.
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