TALK TKL 10-24
Globe-Hopping: American Recipes
Maryland Style Crab Cakes
Pot Roast with Cranberries and Horseradish
Cape Cod Cranberry Meatloaf
Roast Pork Loin with Horseradish Crust
Roasted Pork Loin with Georgia Peanut Sauce
Grilled Salmon with Honey Mustard Glaze
Cajun Stuffed Pork Chops
Peanut Butter Pie
Russian Tea
Maple Pecan Pie
Pecan Puffs
Sloppy Joes
Grape Juice Sauce
Hot Tuna Sandwiches
Cola- Basted Ham
Funnel Cake
Tuna, Tomato, Cheese On Muffins
Broccoli Beer Cheese Soup
Cheese Zucchini Supreme
Broccoli Cheese Soup
Baked Ham
Chesapeake Crab Cakes with Tarragon Sauce
New England Creamy Clam Chowder
Pecan Oven-Fried Chicken
Cheese Broccoli Soup
Webmaster Tim's Quick And Easy Chili Dogs
southern tomato pie
Beefsteak Chowder
Spinach Maria
Turkey Chowder
White Lima Or Red Beans
Cream Of Mushroom Soup
Char's Special Cornbread
Lentil Soup With Ham
Red Flannel Hash (America)
New England Clam Chowder (America)
New England Bread Pudding (America)
Harvard Beets (America)
New England Boiled Dinner (America)

Bill,DC (12:45:13 am) : * Exported from MasterCook *
Maryland Style Crab Cakes
Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX
Serving Size : 8 Preparation Time :0:30
Categories : American Classics Fish And Seafood
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds lump crabmeat -- cleaned
1 1/2 cups green pepper -- chopped
2 cups yellow onion -- chopped
3 eggs
1 cup mayonnaise
3 tablespoons Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons baking powder
1 teaspoon bay seasoning
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2 cups bread crumbs
Saute peppers and onions in butter until onions are transparent. Completely
cool mixture before adding to the crab meat. Add remaining ingredients
except for the bread crumbs, stirring lightly to keep crab lumps together.
Add the bread crumbs slowly until most of the moisture is soaked up.
Scoop into 2-ounce portions and form into cakes, then lightly press into
toasted bread crumbs.
Saute in oil at 350 degrees F until cakes are brown and heated in middle.
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Nutr. Assoc. : 462 0 999 541 881 0 0 76 4873 0 0 0
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Bill,DC (12:48:28 am) : * Exported from MasterCook *
Pot Roast with Cranberries and Horseradish
Recipe By : bill
Serving Size : 8 Preparation Time :0:00
Categories : Beef Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cranberries
1/3 cup sugar
2 2/3 tablespoons flour
as needed salt
as needed black pepper -- ground
3 1/3 pounds top round -- trimmed
3 tablespoons vegetable oil
1/2 cup horseradish -- grated
4 each cloves
2 sticks cinnamon
3 cups beef stock
3 each carrots -- trimmed and sliced
3 each onions -- peeled and sliced
1 1/2 teaspoons lemon juice
Cook the cranberries in a little water with the sugar for 10 minutes.
Meanwhile, season the flour lightly with salt and pepper, and then pound it
into the meat all over. Heat the oil in a large skillet and brown the
floured meat on all sides. Add the horseradish, cranberries, spices and beef
stock, cover and cook gently for 2 hours, adding a little water if
necessary. Toss in the onions and carrots, cover again and continue to cook
until vegetables are tender, 30-40 minutes more. Taste and add salt and
pepper as necessary and the lemon juice. Let stand for 15 minutes before
slicing.
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Bill,DC (12:49:20 am) : * Exported from MasterCook *
Cape Cod Cranberry Meatloaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces cranberry sauce whole
3/4 cup brown sugar -- packed
2 1/2 pounds ground beef
1/2 cup milk
6 ounces onion -- finely chopped
1/4 cup ketchup
2 ounces bread crumbs
1/2 teaspoon fresh thyme -- chopped
1/2 teaspoon marjoram
1/4 teaspoon white pepper
1/2 teaspoon fresh rosemary -- chopped
1 teaspoon salt
2 each bay leaves
Preheat the oven to 350 degrees. Spray cookie sheets with pan release.
In a pan, combine the cranberry sauce and brown sugar. Heat, mixing well.
In a bowl, combine the rest of the ingredients except the bay leaves and mix
well.
Set the meatloaf mixture onto the cookie sheets and form into loaves. Brush
the loaves with the cranberry mixture and bake until the loaves are done.
Between 125-140 degrees for Medium to Well done.
Allow the loaves to rest for 5-10 minutes before slicing.
After slicing, brush with more cranberry mixture and serve.
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Bill,DC (12:54:57 am) : * Exported from MasterCook *
Roast Pork Loin with Horseradish Crust
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diner And Grill New American Cuisine
Taste Of New England
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh bread crumbs
1/4 cup olive oil
1/4 cup horseradish -- bottled - drained
2 pounds pork loin -- boneless
3 tablespoons dijon mustard
Preheat oven to 425 degrees.
In a heavy skillet, cook bread crumbs over moderate heat until golden brown,
in enough olive oil to cover the bottom of the pan. Season to taste with
salt and
pepper. Transfer crumbs to a bowl and toss with the drained horseradish.
Pat pork dry and season with salt and pepper. In a large skillet, with the
remaining oil, heat the oil until it is hot, but not smoking; and brown the
pork on all sides, about 5 minutes. Transfer pork to a shallow pan and coat
top and sides with mustard. Press bread crumb mixture evenly onto mustard
and roast pork in the middle of oven until a meat thermometer inserted in
center registers 150 degrees. (If bread crumbs get too browned, arrange a
sheet of aluminum foil loosely over the pork) About 25-30 minutes.
Carve and Serve.
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Bill,DC (12:56:18 am) : * Exported from MasterCook *
Roasted Pork Loin with Georgia Peanut Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diner And Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless porkloin
as needed seasoned flour
1/2 cup butter
1 cup onion -- finely chopped
3/8 cup creamy peanut butter
1 1/4 quarts chicken stock -- hot
to taste salt and pepper
Dust the porkloin with the seasoned flour. Heat the butter in a large
skillet, quickly sear all sides of the porkloin. When the pork is seared,
remove and set aside. Quickly add the onions to the skillet and saute until
they soften.
Blend the peanut butter in with the hot stock and stir into the pan with
salt and pepper to taste. Replace the pork loin inot the pan, cover and
simmer for 45 minutes or unitl the pork is cooked yet still tender.
Remove pork and allow to rest for 5-10 minutes before slicing. Carve and
serve with the sauce.
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Bill,DC (1:45:05 pm) : * Exported from MasterCook *
Grilled Salmon with Honey Mustard Glaze
Recipe By : Gordon Restaurant, Chicago
Serving Size : 1 Preparation Time :0:10
Categories : Fish And Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
STEP ONE: Honey-Mustard Glaze--
In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to
taste.
STEP TWO: Prepare the Salmon Fillet--
Brush one six-ounce salmon fillet lightly with oil, season with salt and
pepper.
Grill each side for 2-3 minutes. Turn the fish over carefully only once to
mark the surface; cook to desired texture. Brush flesh side of fish with
glaze before removing from grill. Serve at once.
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Suggested Wine: Calif. Chardonnay; Oregon Pinot Noir
Nutr. Assoc. : 1316 581 518 0 0 0 0
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Betsy-TKL (8:18:53 pm) :
Date: Tue, 6 Sep 1994 13:38:26 -0300
From: Ashley Rivet nstn1469@FOX.NSTN.NS.CA
Title: Cajun Stuffed Pork Chops
Categories: Cajun, Main dish, Meats
Servings: 6
=20
2 Med. apples coarsely chopped
3 tb Light brown sugar
1/2 ts Ground nutmeg
7 tb Unsalted butter
1 ts Vanilla extract
-------------------------------SEASONING MIX-------------------------------
1 tb Salt
1 ts Ground cayenne pepper
1/2 ts White pepper
1/2 ts Rubbed sage
1/2 ts Black pepper
1 ts Onion powder
3/4 ts Garlic powder
1/2 ts Dry mustard
1/2 ts Ground cumin
1/2 ts Dried thyme leaves
---------------------------PORK CHOP INGREDIENTS---------------------------
6 1-3/4" thick pork chops
1 c Chopped onions
2 ts Minced garlic
1 c Pork or chicken stock
1/2 c Finely chopped green onions
3/4 lb Ground pork
1 c Chopped green bell peppers
1 cn (4 oz) diced green chilies
1/2 c Very fine bread crumbs
=20
In a food processor or blender, process the apples, 4 Tablespoons of the
butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients; set
aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the
larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp.=
butter
over high heat, about 3 minutes. Add the onions, bell peppers, garlic,=
and
2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes,=
stirring
occasionally and scraping pan bottom well. Stir in the green chilies and
their juice and continue cooking until mixture is well browned, about 6 to
8 minutes, stirring occasionally and scraping the pan bottom as needed.=
Add
the stock and cook 5 minutes, stirring frequently. Stir in the bread=
crumbs
and cook about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops
and inside the pockets, pressing it in by hand. Prop chops with pocket
side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup=
stuffing
into each pocket; reserve the remaining stuffing. Bake chops with pocket=
up
at 400=F8F until the meat is done, about 1 hour 10 minutes. Place the
remaining stuffing in a small pan in the oven for the last 20 minutes to
reheat.
Serve immediately with each chop arranged on top of a portion of the
remaining stuffing.
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Betsy-TKL (8:55:27 pm) :
PEANUT BUTTER PIE
From: AM Buffalo http://www.wkbwtv.com/kitchen/
CRUST:
2 CUPS CHOCOLATE COOKIE CRUMBS
1/2 CUP MELTED BUTTER
MIX TOGETHER AND PRESS INTO 10-INCH PAN.
FILLING:
1 LB. CREAM CHEESE
1 CUP SUGAR
1 TEASPOON VANILLA
1-1/2 CUPS PEANUT BUTTER
2 PINTS WHIPPED CREAM, WHIPPED
MIX TOGETHER CREAM CHEESE, SUGAR, VANILLA AND PEANUT BUTTER. FOLD IN WHIPPED
CREAM. POUR IN
PIE CRUST. FREEZE ONE HOUR AND GLAZE.
GLAZE:
8 OZ. SEMI-SWEET CHOCOLATE CHIPS
1 CUP CREAM
MELT CHIPS AND CREAM IN MICROWAVE. POUR GLAZE OVER PIE AND FREEZE 1/2 HOUR.
SERVE.
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Peggy, WA (9:08:04 pm) : I think our topic tonite is American Recipes. This
is from my family's 1960's "American" Discovery. I think EVERYONE was
drinking it, 'cpt the Russians!
********************************
RUSSIAN TEA
1 large jar Tang
1 C Instant Lipton Tea (preferable lemon flavored)
1 package Instant Lemonade
1/2 cup sugar
1-1/2 tsp cinnamon
3/4 tsp ground cloves
Mix all ingredients. Spoon into mug full of HOT water and enjoy. Store in
covered container.
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Betsy-TKL (9:13:27 pm) :
Newsgroups: rec.food.cooking
Toll House Pie
1 unbaked 9 inch pie shell
2 eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 ounces) Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Beat eggs in large mixer bowl on high speed until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in
butter. Stir in morsels and nuts. Spoon into pie shell (If
using frozen pie shell, use dip dish style; thaw completely.
Place on baking sheet; increase time slightly.)
Bake in preheated 325 degree oven for 55-60 minutes
until knife inserted halfway between outside edge and
center comes out clean. Cool on wire rack. Serve warm
with whipped cream or ice cream.
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Betsy-TKL (9:15:54 pm) :
Maple Pecan Pie
From: JOANNEDANZER To: ALL
Title: Maple Pecan Pie
Categories: Pie
Yield: 6 servings
1 ea Pastry for single 9 inch
Pie (your favorite recipe)
3 ea Eggs, large
1/3 c Sugar, brown, packed
2 tb Flour, unbleached all-purp
1 c Maple syrup, pure
2 tb Butter, melted
1 ts Vanilla
1/8 ts Salt
2/3 c Pecans, coarsly chopped
Shape pastry into pie plate; flute edges, but do not prick
bottom. Bake in a preheated 450 degree oven for 5 minutes; cool
throughly.
In a mixing bowl, beat eggs lightly, then combine sugar and
flour and stir in eggs, along with the maple syrup, butter, vanilla
and salt. Beat mixture well with rotary or electric beater, then stir
in pecans.
Pour into cooled pie shell and bake in a 350 degree oven for
40-45 minutes, or until a knife inserted in the center comes out
clean.
Cool throughly before cuting. Serve with whipped cream
(unsweetened) if desired.
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Peggy, WA (9:16:27 pm) : PECAN PUFFS
1/2 C BUTTER - Beat until soft and cream with 2
Tbs sugar
1 tsp vanilla
Measure then grind in nut grinder 1 cup pecan
meats.
Shift before measuring 1 C cake flower
Stir the pecans and flour into the butter mixture.
Roll dough into small balls. Place them on a
greased baking sheet. Bake in 300 degree oven 45
minutes. Do not let brown. Roll puffs while still hot
in powdered sugar. When cold, roll again in the
sugar.
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CarolB, Fl (9:23:04 pm) : SLOPPY JOES
1 lb. hamburger, browned
1/2 c. catsup
1 tsp. Worcestershire sauce
1 tbsp. vinegar
2 tbsp. brown sugar
Pour over hamburger and simmer for 15 minutes. Serve on a hamburger bun.
I also add onions and chopped green pepper.
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Peggy, WA (9:23:38 pm) : GRAPE JUICE SAUCE
(This sauce goes particularly well with smoked pork shoulder or ham.)
4 TBS flour
3 TBS butter or margarine
1-1/2 bouillon cubes in 1/2 cups boiling water
1/3 cup grape juice
Blend flour and butter. Add buillon slowly, stirring constantly, and cook
until it thickens. Add grape juice and serve.
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CarolB, Fl (9:25:02 pm) : * Exported from MasterCook *
Hot Tuna Sandwiches
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 6 Preparation Time :0:00
Categories : Kids Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tuna in oil -- drained and flaked
4 ounces shredded Cheddar cheese
3 hard-boiled egg -- chopped
3 Tablespoons each: chopped green pepper, sweet
pickle, ripe olives and onion
1/2 cup mayonnaise or salad dressing
6 sandwich buns -- split
Combine tuna, cheese, eggs, green pepper, pick, olives,
onion and mayonnaise; spread about 1/3 cup onto each bun.
Wrap each sandwich in waxed paper; microwave on high for
30-45 seconds (per sandwich) or until the cheese melts.
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CarolB, Fl (9:28:16 pm) : From: kATHERINE L Smith
Subject: : Recipe: Cola- Basted Ham
Hi Lee and tania, this is the best ham I have ever eaten,, buy a
precooked ham and follow the directions given for this recipe. For
dessert try a good Sweet Potato Pie. Enjoy Katherine
* Exported from MasterCook *
COLA-BASTED HAM
Recipe By : Atlanta Journal
Serving Size : 15 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 LB Precooked Ham
1 liter bottle of coke
1 cup dark brown sugar, -- firmly packed
1 tablespoon dry mustard
2 tablespoons prepared sharp mustard
2 cups fine dry bread crumbs
Preheat oven to 325 degrees. Place ham, fat side down in a shallow pan.
Pour cola into pan to 1/2 inch deep. Bake about 2 hours, or until ham
can be easly pierced with a fork. basting with cola every 15 to 20
minutes. Center of ham will reach 140 degrees on a meat thermometer
when procgiy cooked. Remove ham from pan and cool. Cut away rind and
fat with a sharp knife. Combine sugar, mustard, breadcrumbs and enough
cola to form a thick paste. Place ham in the pan and pat all over with
paste.Add remaining cola to bottom of pan. With oven increased to 375 F
bake for 45 minutes longer., basting ever 15 to 20 minutes. until
sugar-mustard paste has melted into a dark glaze. Let stand at room
temperature 20-30 minutes before slicing.
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Betsy-TKL (9:29:03 pm) :
Newsgroups: rec.food.cooking
FUNNEL CAKE
1 egg
1 1/3 c. flour
1 tsp. baking powder
1 1/2 c. milk
1/4 tsp. salt
3 Tbsp. sugar
few drops almond, orange or
lemon flavoring
Beat together egg and milk; add flour, salt, baking
powder and sugar. Mix well. Add flavoring (choice). Heat
cooking oil in skillet or stainless skillet, 1 inch deep. Oil
should be in a shallow vessel. Heat until a corner of bread
will brown as soon as dropped in oil. Put some batter into
funnel with a cup, holding your finger on the bottom. Place
over hot oil and swirl in a circle, leaving batter out of
funnel. Brown on one side, then flip with slotted spatula and
brown on other side. Remove onto brown paper to drain.
Sprinkle with powdered sugar. Serve hot.
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CarolB, Fl (9:32:16 pm) : What about the one my Mom used to make us? I still
make this!
TUNA, TOMATO, CHEESE ON MUFFINS
1 can Cream of Mushroom soup
4-6 ounces Velveeta
1 7-oz can white tuna in water, undrained
1 fresh ripe tomato, sliced thick
english muffins, split, toasted and buttered.
In a medium saucepan, bring to a simmer, one can of Cream of Mushroom soup.
Add 4-6 ounces of Velveeta. Melt cheese and stir together. Add one 7 oz. can
of white tuna, packed in water, undrained and broken up a bit. When warmed
through, pour over a toasted and buttered english mufiin on which has been
placed 1 thick slice of ripe tomato.
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Betsy-TKL (9:35:03 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: BROCCOLI BEER CHEESE SOUP
Categories: Soups, Vegetables, Cheese
Yield: 10 servings
4 c ;Water
1 Onion, small; chopped
1 lb Broccoli, fresh
1 oz Bouillon, beef; granules
3/4 c Margarine
1 1/2 c Flour
1/4 ts Garlic powder
1/4 ts Pepper, white
Seasoning salt; to taste
Cayenne; to taste
2 lb Cheddar; cubed
4 c Milk
2 oz Beer
Bring water and onion to a boil in a large soup pot. Add seasonings and half
of the broccoli. Bring to a boil again. Add soup base and lower heat. In a
separate saucepan, make a roux. When the roux thickens, gradually stir into
the soup, whipping with a wire whisk to avoid lumps. Heat milk and cheese to
just below boiling point until the cheese melts, stirring constantly. Blend
into the soup and add the remaining broccoli. Just before serving, add beer.
Mix well.
Makes 2-1/2 quarts.
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Peggy, WA (9:36:27 pm) : CHEESE ZUCCHINI SUPREME
4 C Cooked zucchini, drained & mashed
2 T dehydrated onion flakes
salt/pepper
2 slices white bread, crushed in blender
4 oz hard cheese, grated
Combine everything but the cheese. Drop by spoonsful on preheated non-stick
skillet, making an indentation w/back of spoon. Fill centers with cheese.
Cook until cheese melts.
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Betsy-TKL (9:40:12 pm) :
Date: Tue, 1 Nov 1994 08:00:14 -0500
From: Deborah Kirwan dkkirwan@CREIGHTON.EDU
What a coincidence that our subject this week is soup. Yesterday was
Soup Day at our office, a day that we each bring in a pot of homemade
soup (or bread or a dessert), and then we all pig out for lunch. This
was my contribution (don't turn up your nose at the Velveeta; the soup
has a really nice flavor, and the cheese doesn't get all stringy and
separate from the soup like unprocessed cheeses do when they are
overheated):
Broccoli Cheese Soup (from the newspaper many years ago, but adapted by
me over the years)
4 tablespoons butter
2/3 cup onion, finely chopped
4 tablespoons flour
3 cups milk (regular, 2%, or skim)
10 ounce package frozen chopped broccoli
4 thick slices Velveeta cheese, cut in cubes (between 1/2 and 3/4 lb.)
1 teaspoon seasoned salt
white pepper, to taste
dash nutmeg
Melt butter. Add onion and cook until lightly browned. Add flour and
stir well. Add milk, broccoli, cheese and seasonings. Cook until
thickened, stirring constantly. Makes six to eight servings.
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CarolB, Fl (9:41:01 pm) :
* Exported from MasterCook *
Baked Ham
Recipe By : Joy of Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Christmas Dinner Party Favorites
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4-7 pound ham
pineapple slices
maraschino cherries
1 1/2 cups brown sugar
1/3 cup bread crumbs
2 teaspoons dry mustard
3 tablespoons ham juices, pineapple juice or wine
Preheat oven to 325*. Place washed ham on a rack in a shallow roaster.Bake,
uncovered for 30 minutes per pound. Remove ham from oven about 1 hour before
it is done. Remove rind, except for the part around the shank bone. Cut
diagonal gashes into the fat. Combine brown sugar, bread crumbs,mustard and
juice and rub over ham. Place pineapple slices, cherries and cloves all over
fat. Return the ham to oven for 45 minutes. Turn temperature to 425* and
bake for 15 minutes.
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NOTES : Use a ham with at least 1/2 inch of fat around the meat. While
baking, place the ham with the fattest layer of ham on top.
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Risa G., NJ (9:41:34 pm) : Chesapeake Crab Cakes with Tarragon Sauce
Tarragon Sauce
1/4 c. reduced fat mayo (I've used non fat and it is fine)
1/4 c. sweet pickle relish
2 Tbsp. each skim milk and dijon mustard
1 Tbsp. chopped fresh tarragon or 1 tsp. dried
1 Tbsp. chopped fresh parsley
Crab Cakes
16 oz. canned crabmeat or fresh lump crabmeat
1/4 c. reduced fat mayo (or non fat)
1/2 c. unseasoned dry breadcrumbs
1/4 c. finely chopped green onion
1 Tbsp. dijon mustard
1 large egg white
4 drops hot pepper sauce
Nonstick vegetable oil cooking spray
Sauce: In small bowl, combine mayo, relish, milk, dijon mustard,
tarragon and parsley. Cover and refrigerate until ready to use.
Crab Cakes: In medium bowl, combine crabmeat, mayo, 1/4 c. bread
crumbs, green onions, mustard, egg white, and pepper sauce until
just blended. Shape into 8-3" patties. Dip each into remaining
bread crumbs to coat.
Coat large nonstick skillet with cooking spray. Heat over
medium-high heat. Cook crab cakes, in two batches, about 4 minutes
per side or until golden. Serve with sauce.
3 g. fat per serving (1 crab cake)
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Betsy-TKL (9:42:07 pm) :
Title: NEW ENGLAND CREAMY CLAM CHOWDER
Categories: Soups
Yield: 6 servings
4 Slices bacon or salt pork
1/2 c Onion, finely chopped
4 md Potatoes, peeled, diced
2 cn Minced clams with liquid
-(6 oz. each)
1 c Bottled clam juice
1 c Half-and-half
Salt (to taste)
Pepper (to taste)
1/2 c Whipping cream (optional)
2 tb Parsley, finely chopped
1. In a large heavy saucepan or skillet, saute bacon or pork until brown and
crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute
chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3.
Add clam juice from cans and from bottle. Stir to combine. Bring to a boil.
Simmer, stirring from time to time, until potatoes are soft, about 15
minutes. 4. Add half-and-half and season to taste with salt and pepper. 5.
Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if
used. Sprinkle with parsley or diced pork or bacon. Serve immediately.
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Risa G., NJ (9:51:17 pm) : Another from Richard Simmons - Farewell to Fat:
Pecan Oven-Fried Chicken
1-1/2 c. low fat buttermilk
1 Tbsp. minced garlic
2 tsp. grated fresh ginger
1 tsp. ground cumin
1 tsp. salt
4 chicken breast halves on the bone (about 6 oz each), skinned
1/2 c. dry unseasoned breadcrumbs
1/4 c. pecan halves, finely ground
In sealable plastic bag, combine buttermilk, garlic, ginger,
cumin, and salt. Add chicken. Shake to coat. Seal bag. Refrigerate
about 8 hrs. or overnight, turning occasionally.
Preheat oven to 425 degrees. In flat dish, combine bread crumbs,
and ground pecans. Lift chicken pieces, one at a time, from marinade
and place, meat side down, in crumbs to coat. Place, coated
side up, in nonstick baking pan. Discard marinade.
Bake chicken, uncovered, 20 minutes. Turn oven down to 350 degrees.
Bake 15-20 minutes or until meat is no longer pink near bone.
8 g. fat in a serving.
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SueA, CA (9:52:52 pm) : Cheese Broccoli Soup
Makes 4-6 servings
1 small onion, chopped
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 chicken bouillon cubes
1 1/2 cups boiling water
2 cups shredded cheese (sharp cheddar)
1/2 teaspoon salt
1/2 teaspoon thyme
1 tablespoon garlic salt
Dash pepper (maybe a dash of cayenne too)
1 cup cooked broccoli, chopped
1. Saute onion in butter until tneder. Stir in flour and heat until bubbly.
Gradually add milk and heat slowly, stirring constantly.
2. Dissolve bouillon in boiling water. Add to white sauce with cheese, salt,
thyme garlic salt and pepper and heat thoroughly.
3. Stir in cooked broccoli and serve.
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Betsy-TKL (9:57:04 pm) :
Webmaster Tim's Quick And Easy Chili Dogs
From: The Officail Gator Bowl Site http://www.gatorbowl.com/
1 package of hot dogs
1 package of hot dog buns
1 jar spicy processed cheese
1 can of pre-made chili
1/2 onion
Toast buns and dice onion while cooking hot dogs. Melt spicy cheese and heat
chili. Spread cheese on bun. Place hot
dog in toasted bun then coat with hot chili. Top with more cheese and diced
onion. These Bad Boys can be ready in
under five minutes if you utilize a microwave. On the other side of the
spectrum you could also use Gator Blast
Chili for your dogs.
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Linda/tennessee (9:57:42 pm) : southern tomato pie
(the best ever)
1 9-inch pie crust . cooked till light brown
2-3 good size tomatoes
1 tbs italian seasoning
salt and seasoned pepper to taste
1 cup sharp cheese, grated
..1 cup mayonnaise...sprinkle sliced tomatoes with seasoning and layer in
pie shell...combine cheese and mayo together and cover the tomatoes with
that mixture..bake 350 till bunnly and crust is deep brown
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SueA, CA (10:09:51 pm) : This is for meat and potato eaters (I use this for
fussy people who I just can't figure out how to please and it is always a
hit) Not PC but really good with a green salad and crusty bread.
Beefsteak Chowder
1/4 pound salt pork, diced
1 1/2 pounds top or bottom round steak, cut into 1-inch pieces
Flour for dredging
5 cups beef stock
5 potatoes, peeled and chopped
1 cup milk
Salt and pepper to taste
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set
aside. Dredge steak in flour and brown slowly in fat in kettle. Add stock,
cover, and simmer 1 1/2 hours. Add potatoes, cover and simmer 20 minutes
longer or until tender. Add milk, stir and heat thoroughly, but do not boil.
Season with salt and pepper. If desired garnish with reserved salt pork.
(Tastes even better reheated the second day.) Serves 6 to 8
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Linda/tennessee (10:12:08 pm) : spinach maria
2 pkgs frozen chopped spinach
1 med onion, finely chopped
1 tbs butter
8 oz pkg cream cheese
1 cup grated parmesean
1/2 tsp ground cayenne
cook spinach and drain,...squeeze out all water..saute` onion in butter till
soft..add cream cheese and stir till melted..add spinach, cheese and
cayenne.srir several mins till well blended..place in greased casserole dish
and bake 350 for 30 mins
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SueA, CA (10:15:18 pm) : TURKEY CHOWDER
2 quarts turkey stock
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 cup milk
1 cup cream
1 cup diced, cooked turkey meat
Salt and pepper to taste
Combine stock, potatoes, carrots, onion, celery, and parsley in soup kettle.
Simmer, partially covered, 15 minutes or until vegetables are tender. Add
milk, cream, and turkey. Season with salt and pepper.
Heat thoroughly. Serves 6-8.
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Vicki,La (10:26:42 pm) : WHITE LIMA OR RED BEANS
AND SAUSAGE
Things you will need:
1-2# (your choice) of dry small white lima beans or red beans (kidney
beans)*
8 quart stock pot
1/2 - 1# (again a choice) smoked sausage links, sliced into small pieces
1 piece of smoked pork tasso, cut into small pieces (if desired)
1 large onion, chopped
1-2 TB minced/chopped garlic
Cajun seasoning to taste
Salt as desired, if needed
1/2 - 1 c. sugar (I generally throw in a cup of sugar in two pounds of
beans! So, if
you're making only one pound, it would be a half cup instead!)
Wash beans thoroughly. Bring to a boil in at least four quarts of water with
seasonings,
sugar, and veggies. Turn off and let sit for an hour. Add sausage (and tasso
if desired)
and simmer till beans and meats are tender and till desired consistency.
This is great over
rice, but for a real treat try it over sweet buttered cornbread! It's
heavenly!
**This is how I cook any dry beans or peas -- navy, pinto, blackeyes
(another favorite of
mine), etc.!!!
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SueA, CA (10:30:59 pm) : CREAM OF MUSHROOM SOUP
1/2 pound mushrooms, thinly sliced
1 onion, peeled and chopped
1 small stalk celery, chopped
2 cups water or chicken stock
4 tablespoons butter
2 tablespoons flour
1 quart milk, scalded
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped parsley or paprika
Combine mushrooms, onion, celery, water, and 2 tablespoons butter in soup
kettle; simmer, partially covered, 15 minutes. In a saucepan melt remaining
2 tablespoons butter. Add flour and stir with whisk over low heat until
smooth. Slowly add hot milk. Cook over low heat, stirring, until mixture is
smooth and thickened. Pour into soup kettle. Add Worcestershire sauce and
season with salt and pepper.
Garnish with chopped parsley or paprika. Serves 4.
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Vicki,La (10:41:12 pm) : CHAR'S SPECIAL CORNBREAD
This is one of my easiest recipes!!! :-)))))
Things you will need:
1, 2, 3, or 4 boxes of cornbread mix (I use Jiffy)
1/2, 3/4 c, 1, or 1 1/2 c of sugar
butter/margarine
large casserole dish
Prepare the mix (mixes) per directions on box, add sugar as above (ie. 1/2 c
for 1 box and
so on). Bake as per directions on package. Immediately cover with butter or
margazine
and allow to melt and soak in over entire cornbread. This is out of this
world. I grew up on
cornbread and never cared for it, but this is definitely a SIN :-) It's
great alone but even
better as a side dish (like covered with beans and sausage)!
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SueA, CA (10:45:47 pm) : My kids always think they are going to hate this
but once they start eating it they always say it is the best soup they ever
had..
LENTIL SOUP WITH HAM
2 cups dry lentils
2 1/2 quarts cold water
1 meaty ham bone
3 tablespoons butter
2 onions, peeled and chopped
4 carrots, peeled and chopped
3 stalks celery, chopped
1 teaspoon cumin powder
l/2 teaspoon chili powder
2 teaspoons turmeric
Salt and pepper to taste
Chopped ham or parsley
Combine lentils and cold water in soup kettle. Add ham bone and simmer 1 1/2
hours, partially covered. Stir occasionally. Add more liquid as necessary.
As lentils finish cooking, melt butter in skillet. Saute onions, carrots,
and celery until barely tender. Add cumin, chili powder, and turmeric and
stir until blended. Add vegetables to lentils. Simmer, partially covered, 30
minutes longer. Remove ham bone and set aside to cool. (If smooth soup is
desired, press through food mill.) Cut meat from ham bone, chop, and add to
soup. Heat slowly. Season with salt and pepper. Garnish with chopped ham or
parsley. Serves 8-10.
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Margaret, MA (11:31:26 pm) :
Red Flannel Hash (America)
1-1/2 cups chopped cooked corned beef
1-1/2 cups chopped boiled potatoes
1-1/2 cups chopped boiled beets
1 minced onion
1/2 cup milk
1 tsp. Worcestershie sauce
salt and pepper
2 Tbs. butter
1.Mix together all ingredients except butter. Heat butter in skillet and add
mixture. Cook over low heat, stirring occasionally, until thoroughly hot.
Let cook until browned and crusted underneath.
2. Fold over hash like an omelet and turn out onto platter.
From: Memorex Library, International Recipes
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Margaret, MA (11:32:27 pm) :
New England Clam Chowder (America)
4 dozen medium hard-shelled clams
6 cups cold water
1 two-inch cube salt pork, diced
1 large onion, chopped fine
4 medium potatoes, diced
salt and pepper
2 cups milk
1 cup light cream
1.Wash clams thoroughly. Place in a deep pan with cold water, bring to a
boil and let boil gently 10 minutes, or until shells open.
2.Strain the broth through cheesecloth and save. Remove clams from shells
and chop.
3.Fry salt pork, add onion and cook slowly until it turns golden brown. Add
clams and reserved broth.Skim, if necessary.
4.Add potatoes and season with salt and pepper. Cook until potatoes are
tender.
5.Heat milk and cream and add to soup. Serve immediately.
From: Memorex Library, International Recipes
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Margaret, MA (11:33:03 pm) :
New England Bread Pudding (America)
3-1/2 cups milk
1/4 cup butter
2 cups dry bread cubes
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup sherry
1 tsp. cinnamon
1 tsp. mace
1 tsp. nutmeg
1 cup seedless raisins
1.Scald milk, add butter and pour over bread cubes. Soak 5 minutes, then add
sugar, eggs, sherry and spices. Add raisins and mix well.
2.Pour into buttered baking dish and set in pan of hot water. Bake at 375
degrees about 1 hour, or until knife inserted in center comes out clean.
From: Memorex Library, International Recipes
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Margaret, MA (11:34:01 pm) :
Harvard Beets (America)
2-1/2 cups sliced cooked beets
1/3 cup sugar
2 tsps. cornstarch
1/4 cup vinegar
1 Tbs. butter
1.Drain beets, saving 1/4 cup liquid.
2.Combine sugar and cornstarch and stir in vinegar and beet liquid. Cook,
stirring, over low heat until mixture is thickened and smooth.
3.Add beets and butter and cook until heated through.
From: Memorex Library, International Recipes
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Margaret, MA (11:34:50 pm) :
New England Boiled Dinner (America)
5 lbs. corned beef brisket
water to cover
1/2 bay leaf
6 whole peppercorns
6 carrots, peeled
6 parsnips, peeled
12 small onions, peeled
6 medium potatoes, peeled
1 head cabbage, cut into wedges
1.Place meat in deep pot, cover with water and add bay leaf and peppercorns.
Bring to a boil and skim off fat. Cover, reduce heat and simmer 3 hours.
2.Add vegetables and simmer until tender, about 45 minutes longer.
3. Remove meat to a platter and surround with vegetables.
From: Memorex Library, International Recipes
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