TALK TKL 10-25-97 - Kitchen to Kitchen Recipes Swap
Homemade Cake Doughnuts
Chocolate Glaze
Butterscotch Glaze
Apple Nut Coffee Cake
Raspberry Cream Cheese Coffee Cake
Mexi-Slop
Peppered Tuna Steaks with Corn Salsa
Cumin Swordfish Steaks with Sweet Red Pepper Sauce
Praire Fire Rice
Pork Tenderloin With Wild Mushroom-Marsala Cream Sauce
Poem
Happy marriage cake
Wild Rice Chicken Casserole
Three Sisters Soup
Butternut Squash Soup
Squash Yeast Rolls
Obituary Joke
Crockpot Cider Apple Butter
Apple Butter Cookies
Fruit Leather
Crockpot All-Day Apple Butter
Caramel Apple Bonbons

Betsy-TKL (07:29:41 am) :
Date: Tue, 10 May 1994 14:33:45 EST
From: Carla Hagstrom hagstrom@VAX.LIBRARY.UTORONTO.CA
This is from The Mary Moore Cookbook, published by Mary Moore, Hamilton,
Ont., 1978.
Homemade Cake Doughnuts
2 large eggs
1/2 tsp nutmeg
3/4 cup sugar
1/4 cup oil
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cups unsifted all-purpose flour
4 tsp baking powder
1 tsp salt
In beater bowl combine eggs, nutmeg, sugar, and oil, and beat 2 or
3 minutes. Stir in milk and vanilla. In another bowl combine flour,
baking powder, and salt, and add to liquids, beating, until batter is
well blended. Scrape down sides of bowl, cover, chill thoroughly 2
hours.
Heat 2" of oil in pot to 375 F. On well floured board, roll out
half of the dough at a time to 1/2" thickness, leaving remaining half in
refrigerator. Cut out 3 at a time using a 2 1/2" diameter floured
doughnut cutter. Slide carefully into hot fat. Turn each over as
bottom becomes gold and fry other side. Transfer to absorbent paper
towels to drain. Continue until remaining half is rolled, cut and
fried. Collect scraps, roll, cut, and fry them too. Let cool
completely on cake racks. Sprinkle some with sifted icing sugar and dip
tops of some in a chocolate or butterscotch glaze (recipes follow).
Chocolate Glaze
1 cup icing sugar
2 tblsp cocoa
pinch of salt
1 tsp vanilla
about 3 tblsp boiling water
Combine all ingredients in a bowl until smooth.
Butterscotch Glaze
1 cup icing sugar
4 tblsp dark brown sugar
pinch of salt
2 tblsp soft butter or margarine
1 tsp vanilla
about 4 or 5 tblsp boiling water
Combine all ingredients in a bowl until smooth.
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Betsy-TKL (09:26:36 am) :
Apple Nut Coffee Cake
From: AWARE Cookbook II
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts -Salt
1 c Sour cream
2 c Apple; finely chopped
Topping:
1/2 c Nuts; chopped
1/2 c Brown sugar; packed
1 ts Cinnamon; ground
2 tb Butter; melted
Fat grams per serving: Approx. Cook Time: :40
Preheat oven to 350F. In mixing bowl, cream together shortening and
sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
baking soda and salt. Add to creamed mixture, alternating with sour cream.
Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
nut mixture evenly over batter. Bake 350F for 35-40 minutes.
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Betsy-TKL (09:27:29 am) :
From: "Janet R. Starosta" jrs@poe.acc.virginia.edu
Subject: Raspberry Cream Cheese Coffee Cake
Date: Fri, 11 Nov 1994 19:27:45 GMT
RASPBERRY CREAM CHEESE COFFEE CAKE
2 1/4 cups flour
3/4 cup sugar
3/4 cup unsalted butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar. Using pastry
blender, cut in butter until mixture resembles coarse crumbs. Reserve
1 cup of crumbs. To remaining crumb mixture, add baking powder,
baking soda, salt, sour cream, almond extract, and 1 egg. Blend
well. Spread batter over bottom and 2 inches up sides of greased and
floured 9-or 10-in. springform pan (Batter should be about 1/4-inch
thick on sides). In a small bowl, combine cream cheese, 1/4 cup
sugar, and 1 egg. Blend well. Pour in batter-lined pan. Spoon jam
over cream cheese mixture. In a small bowl, combine reserved crumbs
and sliced almonds. Sprinkle over jam. Bake for 45-55 minutes
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Sharon, WI (12:26:23 am) : Mexi-Slop
1 pk cream cheese
1 4oz can chopped green chiles or jalepenos if you like it hot.
1 can hormel chili
1 8oz pk shredded chedder or taco cheese.
Spread softened cream cheese in bottom of 9x13 glass dish, spread green
chiles on top of that, spread can of hormel chili on top of that, sprinkle
package of shredded cheese over the top and bake in 350 oven for 15-20
minutes or until cheese is melted & bubbly. Serve with Nacho style chips for
dipping.
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Bill,DC (1:03:30 pm) : * Exported from MasterCook *
Peppered Tuna Steaks with Corn Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup scallion -- minced
1 cup red bell pepper -- diced
1 cup kernel corn -- thawed
1 tablespoon lime juice
1/2 cup red onion -- diced
2 tablespoons cilantro -- chopped
1 1/3 tablespoons jalapeno -- minced
salt -- to taste
2 1/2 pounds tuna steaks
2 tablespoons lime juice
2 2/3 tablespoons cracked black pepper
Combine first 8 ingredients in a bowl. Can be prepared 1 day ahead.
Preheat oven to 350 degrees.. Brush both sides of the steaks with lime
juice. Season with salt. Press 1 teaspoon cracked black pepper onto 1 side
of each steak. Transfer steaks to sprayed sheet pans and bake for 6-12
minutes depending on the thickness of the steaks. (DO NOT OVER COOK OR
STEAKS WILL BE VERY DRY!)
Plate fish and garnish with salsa. Serve
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Bill,DC (1:14:53 pm) : * Exported from MasterCook *
Cumin Swordfish Steaks with Sweet Red Pepper Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
2 each lemon -- zested
2 teaspoons garlic -- minced
2 tablespoons cracked black pepper
2 tablespoons cumin seed -- roasted
2 tablespoons lemon juice
2/3 ounce cilantro
3 pounds swordfish steak
Sweet Red Pepper Sauce
1 each white onions -- sliced
1/4 cup olive oil
4 each roasted red peppers -- canned
2 tablespoons balsamic vinegar
3/8 cup butter
to taste salt
Combine the olive oil, lemon zest, garlic, pepper, roasted cumin seed, lemon
juice, and cilantro, and marinate swordfish in the refrigerator for 4-5
hours.
Remove fish from marinade and discard marinade. Heat a large skillet and add
a little oil to the pan. Sear the swordfish steaks until opaque in the
middle. Do Not Overcook.
To prepare the Sweet Red Pepper Sauce, Litghtly saute the onions in the oil.
In a blender, puree the onions, garlic and peppers until smooth, and then
add the vinegar. Heat sauce in a pan and add butter. Allow to melt. Keep
hot. Serve the fish garnished with the sauce.
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Bill,DC (1:16:42 pm) : * Exported from MasterCook *
Praire Fire Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice
2 1/4 tablespoons butter
1 1/2 teaspoons garlic -- minced
1/4 each onion -- minced
2 1/4 cups water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons marjoram
2 3/4 tablespoons chili powder
1/2 teaspoon salt
Rinse the rice in cold water and drain. Melt butter in a large skillet and
saute the garlic and onion over medium heat until onions are translucent.
Add all the remainging ingreients, bring to boil and cook for 2 minutes.
Reduce the heat, cover and simmer for 20-25 minutes or until the water has
just evaporated. Remove from heat and let stand for 5 minutes before
serving.
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Betsy-TKL (2:56:24 pm) :
Kacy - here's a Mushroom Marsala Cream Sauce recipe from The TV Food Network
that would probably be wonderful with Fettucine:
PORK TENDERLOIN WITH WILD MUSHROOM-MARSALA CREAM SAUCE
1-1/2 pounds pork tenderloin, trimmed
1/3 cup dried currants
3 cups Marsala wine, divided
5-1/2 cups fat-free chicken broth, divided
1 cup chopped shallots
1 leek, well washed, dried, and chopped
4 ounces fresh shiitake mushrooms, sliced
2 teaspoons arrowroot
1/2 cup evaporated skim milk
1 teaspoon lemon juice, or to taste
1/4 teaspoon salt
Preheat the oven to 350 degrees. Tie the pork tenderloin with butcher string
at 2-inch intervals and place in a baking dish.
Roast for 45 minutes or until it reaches an internal temperature of 155
degrees.
Meanwhile, place the currants in a small saucepan and add enough Marsala to
cover. Bring to a simmer, remove from the
heat, and set aside to steep.
In a medium saucepan, heat 2 tablespoons of the chicken broth over
medium-high heat. Add the shallots and leeks and saute,
stirring and adding broth as necessary, until well-browned and very soft.
Reserve 1/2 cup of the remaining chicken broth and
add the rest to the pan. Add the remaining Marsala and reduce by 1/3.
In another saucepan, saute the shiitake mushrooms in some of the reserved
broth until tender. Reduce heat to low and stir in
the arrowroot. Cook, stirring constantly, to make a roux.
Add the Marsala reduction and the currants with their liquid to the mushroom
roux and cook, stirring, until thickened. Do not
boil.
Remove sauce from the heat and stir in the evaporated milk. Season to taste
with lemon juice and salt. Keep warm.
Remove the pork tenderloin from the oven when done and let stand, covered,
for 10 minutes. Slice into 12 medallions and
serve 2 per person with the sauce.
Yield: 6 servings
(Note: Yields 1-1/2 cups sauce; there will be leftover for another meal.)
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Linda /Tennessee (3:42:10 pm) : Untitled
I didn't have potatoes
So I substituted rice.
I didn't have paprika
So I used another spice.
I didn't have tomato sauce
I used tomato paste.
A whole can, not a half can
I don't believe in waste.
A friend gave me the recipe.
She said you couldn't beat it.
There must be something wrong with me
I couldn't even eat it!
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Romera (5:10:06 pm) : Happy marriage Cake
1 cup kindness
2 well beaten resolutions
1 tsp. kisses not chilled
1/4 tsp. patience
1 dash cooperation
Serve after 1 momth of marriage at the kitchen table with 2 cups of hot
coffee
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linda/tennessee (5:59:00 pm) : Dee, OK (9:36:43 pm) : WILD RICE CHICKEN
CASSEROLE
Categories: Casseroles, Poultry, Rice
Yield: 8 servings
1 pk Wild rice, mix -- 6 oz
1 cn Cream of chicken soup,
Condensed -- 10 3/4 oz.
4 c Chicken, cooked -- cubed
1 c Celery -- chopped
1/4 c Onion -- chopped
5 oz Waterchestnuts, canned
1 cn Mushrooms, drained -- 4 oz
3 tb Soy sauce
1 c Chicken broth
Topping:
1 1/2 c Seasoned bread stuffing --
Dry mix
1/2 c Butter or margarine --
Melted
Cook rice according to package directions. Blend in
soup and next 6 ingredients; mix gently. Add broth
and mix. Spread in a 13x9x2 inch dish. Sprinkle with
topping; bake at 350^ 1 hour.
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Betsy-TKL (7:29:43 pm) :
From: res@freenet.hamilton.on.ca (Ruth Summers)
Newsgroups: rec.food.recipes
THREE SISTERS SOUP
Won cooking Olympics Gold Medal for Native Canadian Indian Woman
--It is delicious!
2 cups (19 oz. can) corn kernels
2 cups chopped green beans (processor or blender or by hand)
2 cups cubed butternut squash
1-1/2 cups diced potatoes
2 tbsp. flour
2 tbsp soft butter
3/4 tsp. salt
1/2 tsp pepper
2 chicken bouillion cubes (optional)
In a large pot combine corn, green beans, squash, potatoes and 5 cups of
water. Bring to boil Reduce heat, simmer, covered for 1 hour. Mash all
vegetables in the pot with potato masher. Blend the flour and butter
together and stir into soup. Cook another 5 or 10 mins. stirring
occasionally.Add salt and pepper.
This does NOT freeze well. Serves about 10 or 12.
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Betsy-TKL (7:32:17 pm) :
From: "Art Poe" apoe@unicom.net
Newsgroups: rec.food.recipes
* Exported from MasterCook *
Butternut Squash Soup
Recipe By : Kathy Farrell-Kingsley - The Woman's Day Cookbook
Serving Size : 8 Preparation Time :1:00
Categories : Soup Soups
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
2 Cups Onion -- chopped
2 Butternut squash, peeled and seeded -- cut in
1" pieces
4 Granny Smith apples, cored, peeled -- cut in
small cubes
7 Cups Chicken broth
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground black pepper
1/2 Cup Plain low-fat yogurt
1. In a large pot, melt the butter. Add the onion and cook over
medium-low heat for 8 to 10 minutes, or until softened.
2. Add the squash, apples, broth, salt and pepper. Bring to a
boil over medium-high heat. Cover, reduce the heat to medium-
low, and simmer for 20 to 25 minutes, stirring occasionally,
until the squash is tender. Remove the pan from the heat and
let cool.
3. In a food processor or blender, process the mixture in
batches until smooth. Return to the pot and reheat.
4. Ladle into serving mugs and top each serving with a spoonful
of yogurt, swirled with the tip of a knife.
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Mary, ME (7:52:22 pm) : Squash Yeast Rolls
1 tbsp yeast
1 1/4 cup milk scalded
1/2 cup sugar
2 tbsp butter
1 cup canned squash or pumpkin
4 1/2 - 5 cups flour
1 tsp salt
dissolve yeast in warm milk, add sugar, butter & squash/pumpkin.
add salt and enough flour to mix.
knead on floured board, kneading in as much flour as you can while making a
suitable dough.
use the 2 rise method and bake at 400' until golden
makes about 2 doz rolls
(moist)
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linda/tennessee (8:14:03 pm) : OBITUARY
Veteran Pillsbury spokesman Pop N. Fresh died yesterday of a severe
yeast
infection. He was 71.
Fresh was buried in one of the largest funeral ceremonies in recent
years.
Dozens of celebrities turned out including Mrs. Butterworth, the
California
Raisins, Hungry Jack, Betty Crocker, and the Hostess Twinkies.
The graveside was piled high with flours as longtime friend Aunt Jemima
delivered the eulogy, describing Fresh as a man who "never knew how much
he was kneaded."
Fresh rose quickly in show business, but his later life was filled with
many turnovers. He was not considered a very smart cookie, wasting much
of
his dough on half-baked schemes. Still, even as a crusty old man, he
was a
roll model for millions.
Fresh is survived by his second wife. They have two children and one in
the
oven.
The funeral was held at 3:50 for about 20 minutes.
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Betsy-TKL (10:39:20 pm) :
From: Kristi Covert kac5@cornell.edu
I got it out of a crockpot book(_Extra-Special Crockery Pot
Recipes, by Lou Pappas). Hope it works out.
Cider Apple Butter
5 lbs cooking apples
1-1/2 cups apple cider
brown sugar (about 3 cups)
juice and grated peel of 1 each: lemon and orange
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
Core and quater apples, but do not peel. Place in crock pot with apple
cider. Cook on high(300!) until very soft, about 1-1/2 hrs. Press
cooked apples through food mill or sieve. Measure. (Should be about 6
cups.) For every 1 cup fruit pulp, allow 1/2 cup brown sugar. Return to
crock pot. Stir in lemon and orange peel and juice, cinnamon, allspice,
cloves, and nutmeg. Cover. Cook on high(300!) until dark and thick,
about 4 hours. Immediately pour into hot, sterilized glasses and seal.
Makes about 8 cups.
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Betsy-TKL (10:49:38 pm) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Date: 7 Nov 1994 14:35:35 GMT
Apple Butter Cookies
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats
1/2 cup apple butter
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
In a mixing bowl, cream butter and sugar. Beat in egg, oats and apple
butter. Combine oats, flour, baking soda, baking powder and salt;
gradually add to creamed mixture along with milk; beat until blended.
Stir in nuts and raisins. Chill well. Drop by teaspoonfuls onto lightly
greased cookie sheets. Bake at 350 degrees for 15 minutes.
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Betsy-TKL (10:56:16 pm) :
Fruit Leather
3 c Sliced apples, pears, etc *
1 pn Ground cinnamon
1 pn Salt
Juice of 1/2 lemon
* prunes, dried apricots, or berries
Cook the fruit in enough water to cover, until very soft. Drain. Mix in
other ingredients. Puree in food processor fitted with steel blade, or in
blender. Spread no more than 1/4" thick on a very well-greased cookie sheet
with edges (grease the edges too.) Leave in the oven set on the lowest temp
(or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed
container in the refrigerator or freezer until needed.
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Velma TN (11:00:54 pm) :
* Exported from MasterCook *
All-Day Apple Butter
Recipe By : Taste of Home Oct/Nov '96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.
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Sandy, TX (11:07:47 pm) :
CARAMEL APPLE BONBONS
1 1/4 cups coarsely chopped
pecans, toasted
3 tablespoons brown sugar
1/2 (6-ounce) package dried apples
(3/4 cup)
1 tablespoon butter or margarine,
melted
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 (14-ounce) package caramel
candies
3 tablespoons whipping cream
1 tablespoon butter or margarine
1 1/2 cups finely chopped pecans,
toasted
Process pecans and brown sugar in
food processor until nuts are ground;
remove and set aside. Process dried
apples until finely chopped.
Stir together pecan mixture, apple, 1
tablespoon butter, and next 3
ingredients until blended. Shape into
3/4-inch balls; chill until firm.
Combine caramels, whipping cream,
and 1 tablespoon butter in a heavy
saucepan; cook over low heat, stirring
often, until caramels and butter melt.
Dip apple-nut balls in caramel mixture,
coating well. Roll in finely chopped
pecans, and place on wax paper. Let
stand at room temperature until firm.
Makes about 4 dozen.
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