http://www.kitchenlink.com TALK TKL Kitchen Chat Room - 11-17-97
RECIPE RIOT!
Ham-Basil Quiche
Orange and White Chocolate Muffins
Kiwi Fruit Gelato
Snickerdoodles
Fudge
Beer Bread
Oatmeal Raisin Cookies
Creamy White Frosting
How To Cook A Turkey (Joke)
Turnip and Onion Gratin
Spinach Salad with Pear and Dried Cranberries
Sweet Potatoes and Cranberries
Cabbage Roll Casserole
Spiced Cranberry Sauce
Cranberry Sauce
Fresh Cranberry-Orange Relish
Cranberry Relish
King Cabbage Casserole
Bananas Foster Bread Pudding
Simple Biscuits for Brunch
Pudding Fudge
Hummingbird Cake
Pumpkin and Chocolate Loaf
One Pan Chocolate Peanut Bars
Creamed Turkey with Cranberry Whirls
A Garden Vegetable Chowder
Flavoring Vodka
Lemon-Cherry Layered Salad
Patriots Salad
Pineapple-Cream Cheese Layered Pie
Frozen Fruitcake Salad
Pesto Cheese Terrine
Pineapple Cheese Dessert
Stephanie's Quick and easy Lemon-filled pastry bars
Ameretto
Betsy-TKL (07:58:32 am) :
From: cch@salata.com (Cathy Harned)
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Ham-Basil Quiche
Categories: Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pork
Yield: 6 servings
1 9-inch pie shell; prebaked
1 c Smoked or cooked ham; diced
1 c Grated Mozzarella or Jack
-cheese
1 tb Chopped fresh basil or
1 ts Dried basil leaves
1 tb Mustard
3 Eggs
3/4 c Whipping cream
1 ds Black pepper
1 tb Parmesan cheese
MMMMM--------------------------GARNISH-------------------------------
Sliced tomatoes
Basil leaves or parsley
Prebake pie shell for 5 minutes at 400 F.
Mix ham, cheese and basil leaves.
Spread mustard on bottom of prebaked pie shell. Sprinkle with ham-cheese
mixture.
Beat eggs, cream and black pepper. Pour mixture over ham and cheese in
pastry shell. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 F. on middle level of oven for 30 to 35 minutes
until filling is set and lightly browned. Garnish with fresh basil leaves or
parsley and sliced tomatoes. Serve immediately.
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(08:54:08 am) : Orange and White Chocolate Muffins
(81 K)
YIELD: 12 muffins
DIFFICULTY: *
PREPARATION: 30 minutes plus baking and cooling times.
2 cups all-purpose flour, sifted
2 teaspoons double acting baking powder
1 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled until tepid
2 large eggs, lightly beaten (at room temperature)
2/3 cup granulated sugar
1/2 cup orange juice
1/2 teaspoon vanilla extract
1 vanilla bean
Zest of 1 orange, finely chopped
8 ounces white chocolate, finely chopped
Preparation:
1.Position a rack in the center of the oven and preheat to 350ƒF. Line a
muffin pan with muffin cups.
2.In a medium bowl, whisk together the butter, eggs, sugar, orange juice and
vanilla extract. With a sharp paring knife, cut
open the vanilla bean and scrape out the seeds. Add the vanilla seeds and
the orange zest to the egg mixture and whisk
until thoroughly blended.
3.With a rubber spatula, fold the egg mixture into the dry ingredients,
folding only until the dry ingredients are moistened. Stir
in the white chocolate.
4.Using two spoons, fill the muffin cups 3/4 full.
5.Bake the muffins for 16 to 18 minutes, or until golden.
6.Cool the muffins in the pan, set on a rack. When cool, store the muffins
immediately in a plastic bag or airtight container.
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Vicki,La (09:15:14 am) : Kiwi Fruit Gelato
Categories: Desserts, Fruits
Servings: 4
1 c Water 1/2 c Sugar
1/2 c Light corn syrup 4 ea Kiwifruit; pared
5 tb Lemon juice 1/4 ts Lemon peel; grated
Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes
or until sugar is dissolved. Puree kiwi in food processor or blender to
equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into
shallow metal pan and freeze for approximately 1 hour or until the mixture
is firm, but not solid. When chilled, spoon into a chilled bowl and beat
with an electric mixer until the mix is light and fluffy. Return it to the
freezer for approximately 2 hours or until firm enough to scoop.
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Vicki,La (09:17:43 am) : Snickerdoodles
Categories: Cookies, Desserts
Servings: 54
1 c Butter or margarine 3/4 c Brown sugar; packed
3/4 c Sugar; +plus+ 1 ts Sugar
2 ea Eggs 1 3/4 c Flour, all-purpose
2 c Uncooked oats 2 ts Cinnamon
1 ts Baking soda 1/2 ts Salt; (optional)
Heat oven to 375f. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda
and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls
onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and
1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1
minute on cookie sheet; remove to wire cooling rack.
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Vicki,La (09:18:42 am) : Fudge
Categories: Candies, Desserts
Servings: 20
3 c Sugar 3/4 c Margarine
2/3 c Evaporated milk 12 oz Semi-sweet chocolate chips
7 oz Marshmallow creme 1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full
rolling bowl, stirring constantly. Continue boiling 5 min over medium heat
or until candy thermometer reaches 234f stirring constantly to prevent
scorching. Remove from heat; stir in chips until melted. Add marshmallow
creme, nuts and vanilla; beat until well blended. Pour into greased 9x13"
pan. Cool at room temperature, cut into squares. Makes approx 3lb.
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Vicki,La (09:19:53 am) : Beer Bread
Categories: Breads
Servings: 8
3 c Flour, unsifted 3 3/4 ts Baking powder
2 1/4 ts Salt 1 tb Honey
12 oz Beer
Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir
together until well mixed. Spread batter in prepared pan. Bake at 350f
for 45 min or until browned and a wooden pick comes out clean. Turn out on
rack. Cool before slicing.
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Vicki,La (09:22:12 am) : Oatmeal Raisin Cookies
Categories: Cookies, Desserts
Servings: 48
1/2 c Margarine; softened 1/2 c Shortening
1 c Brown sugar, lt; packed 1/2 c Sugar
2 ea Eggs 2 tb Water
2 tb Corn syrup, lt 2 ts Vanilla
2 ts Cinnamon 1/4 ts Nutmeg
1/8 ts Ginger 1 1/2 c Flour; unsifted
1 ts Baking soda 1 ts Salt
3 c Oats, old fashioned 1 c Raisins
Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat
well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before
removing to cooling racks.
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deputy (1:19:38 pm) : Creamy White Frosting
1 c shortening
1 1/2 t. vanilla
1/2 t. lemon extract (or peppermint extract)
4 1/2 - 4 3/4 c sifted powdered sugar
3 to 4 T. milk
Beat shortening, and extracts on medium speed for 30 seconds. Gradually add
about half of the sugar, beating well. Add 2 T. of milk. Then gradually beat
in remaining sugar and enough milk to make spreadable.
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(5:28:16 pm) : HOW TO COOK A TURKEY
Step 1: Go buy a turkey
Step 2: Take a drink of whiskey (scotch) OR JD
Step 3: Put turkey in the oven
Step 4: Take another 2 drinks of whiskey
Step 5: Set the degree at 375 ovens
Step 6: Take 3 more whiskeys of drink
Step 7: Turn oven the on
Step 8: Take 4 whisks of drinky
Step 9: Turk the bastey
Step 10: Whiskey another bottle of get
Step 11: Stick a turkey in the thermometer
Step 12: Glass yourself a pour of whiskey
Step 13: Bake the whiskey for 4 hours
Step 14: Take the oven out of the turkey
Step 15: Take the oven out of the turkey
Step 16: Floor the turkey up off of the pick
Step 17: Turk the carvey
Step 18: Get yourself another scottle of botch
Step 19: Tet the sable and pour yourself a
glass of turkey
Step 20: Bless the saying, pass and eat out
Have a GREAT Thanksgiving everyone.
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Bill,DC (9:03:47 pm) : * Exported from MasterCook *
Turnip and Onion Gratin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound turnip -- washed and grated
1/2 pound onion -- chopped
1 1/3 tablespoons cornstarch
1/2 cup grated parmesan cheese
2/3 cup heavy cream
In a large bowl, toss the turnips and onions with the cornstarch and the
parmesan cheese, salt and pepper. Transfer to 2 inch hotel pans, patting
down. Drizzle the cream evenly over the mixture, sprinkle with more parmesan
cheese and bake in a preheated 375 degree oven for 25-30 minutes or until
the top is golden.
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Bill,DC (9:13:41 pm) :
Cream of Corn Soup with Wild Rice and Smoked Sauasage
Spinach Salad with Pear and Dried Cranberries
Roast Turkey with Bacon Sage Butter
Pan Seared Sea Bass with Lemon Pecan Crust
Sauteed Scallops with Chives and Maple Cream
Crispy Chicken Breat with Cider Shallot Sacue
Roast Pork Loin with Exotic Mushroosm
Sweet Potato Gratin
Rice Pilaf with Pistachios and Apricots
Maple Glazed Brussels Sprouts
Green Beans with Roasted Onion
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Bill,DC (9:20:11 pm) : * Exported from MasterCook *
Spinach Salad with Pear and Dried Cranberries
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon orange zest -- grated
1/2 cup orange juice
1/2 cup rice vinegar
1/3 cup dried cranberries
2 each pears -- sliced
3/4 cup red onion -- julienned
1 pound spinach -- washed
Combine Orange Zest, Orange Juice, Rice Vinegar and Dried Cranberries. Core
and thinly slice pears, add pears and onion to dressing. Just before
serving, pour over spinach and gently mix. Serve.
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Bill,DC (9:24:27 pm) : * Exported from MasterCook *
Sweet Potatoes and Cranberries
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Vegetables Healthy And Hearty
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg
Boil sweet potatoes in their skins until barely tender. Peel, slice thickly,
and arrange in a buttered baking dish. In saucepan mix remaining
ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes
and bake uncovered at 350 degrees for 20 minutes or until glazed and hot.
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Serving Ideas : Good buffet dish, great with baked ham or smoked turkey.
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Vicki,La (9:25:34 pm) : Cow this is an easy way to do
cabbage roll without having to rollthem up same
taste
Cabbage Roll Casserole
(All the good wholesome taste without the fuss!)
1 large onion
3 large garlic cloves, crushed or 1tbsp minced
garlic
1/2 head small cabbage, about seven cups sliced
thinly (yes, sliced; there
are actually no rolls in here. Either red or green
are suitable.)
4 large carrots
2 large green peppers, seeded
4 jalepeno peppers, seeded and finely chopped
(optional - probably not kid
friendly)
1 1/2 cups of uncooked rice (I use brown and it
works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)
Preheat oven to 350 F. Chop onions and place
along with the garlic in
bottom of a large casserole dish that will hold at
least 16 cups. Or use
two casserole dishes. Slice cabbage with a food
processor or shred with a
sharp knife. It should measure about 7 cups.
Thinly slice carrots.
Coarsely chop green peppers. Finely chop
jalepeno peppers, if using.
Place in a large bowl with rice. In another bowl,
stir tomatoes and their
juice with sugar, vinagar, thyme salt and Dijon
until mixed. Stir into
cabbage mixture, using a folding motion, until
evenly blended. Turn into
casserole on top of onions. Do not stir. Cover with
a lid and bake in
preheated oven for 1 1/2 hours. Then stir well
every half hour, until
cabbage is soft and rice is done as you like. Then,
stir in fresh
tomatoes. Serve immediately or package in 2 or 4
cup portions and freeze.
To Reheat: 2 cups takes 6 to 8 minutes on high in
microwave to reheat.
Stir every 2 minutes.
This recipie might work well with the kids. If you
use red cabbage they
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Bill,DC (9:26:38 pm) : * Exported from MasterCook *
Spiced Cranberry Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces And Gravies Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups cranberry juice
3/4 cup honey
1 tablespoon orange peel -- grated
1 each cinnamon stick
1 each bay leaf
1 teaspoon ginger -- minced
3/4 teaspoon coriander -- ground
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 each whole cloves
1 dash cayenne pepper
3/4 pound cranberries -- frozen
Combine cranberry juice, honey and orange peel in large sauce pan.
Bring mixture to simmer over medium heat, stirring until honey dissolves.
Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaves, ginger,
coriander, salt, black pepper, cloves and cayenne pepper; simmer 2 minutes.
Add cranberries and simmer until berries burst and sauce is thick, stirring
occasionally, about 15 minutes. Remove from heat. Discard bay leaves.
Refrigerate Cranberry sauce until well chilled.
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NOTES : This recipe can be made up to 3 days ahead.
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Shelley, LA (9:29:00 pm) :
Cranberry Sauce
1 pound cranberries
1 cup walnuts or pecans -- chopped
1 lemon zest -- minced
1 large lemon juice
1 cup orange marmalade
1 1/2 cups sugar
Wash berries and drain. Place in shallow baking dish and cover with remining
ingredients. Cover tightly and bake for 45 minutes at 350 degrees.
* Add pepper jelly or chopped jalepenos for and serve over cream chees for a
quick appetizer
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Bill,DC (9:29:04 pm) : * Exported from MasterCook *
Fresh Cranberry-Orange Relish
Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :0:05
Categories : Basics & Essentials Sauces & Dressings
Fruits Low Cholesterol
Low Sodium
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh cranberries
2 large oranges -- peeled and chopped
1 tablespoon honey
Place cranberries, oranges, and honey in a food mill or grinder, and grind
until pulpy but not pureed. Chill and serve.
Makes approximately 6 cups.
Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1
cup agar flakes to sauce and place in a small pan. Bring to a boil over
medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative
mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative
mold in hot water then invert it over a platter.
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NOTES : The tartness of the cranberries in this sauce combines well with the
sweet flavor of the oranges. Directions are given in the variation for
creating a cranberry mold.
Nutr. Assoc. : 2928 0 0
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Bill,DC (9:29:37 pm) : * Exported from MasterCook *
Cranberry Relish
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 onion -- finely chopped
6 whole cloves
1 teaspoon ground cinnamon
2 whole cardamom seeds -- crushed
1 pinch cayenne pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup vinegar
2 cups cranberries -- fresh
1 cup seedless raisins
1/3 cup brown sugar
1 cup water
Combine all ingredients in large soup kettle. Bring to a boil. Lower heat
and simmer 45 minutes. Serve chilled.
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Serving Ideas : Excellent with game or poultry.
Nutr. Assoc. : 0 0 393 0 253 0 631 0 0 0 0 0 0
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Shelley, LA (9:33:45 pm) : King Cabbage Casserole
1 large cabbage
1 1/2 sticks butter
1 large onion -- diced
1 1/2 cups celery -- diced
2 cloves garlic -- minced
1 large green pepper chopped fine
6 slices bread (no crust)
1 cup milk
2 cups cheddar cheese -- grated
1/2 cup cream
Season to taste
1/2 cup pecans -- chopped
1/2 cup bread crumbs
Quarter cabbage, remove stem and parboil for 11 minutes. Chop fine Secret to
good casserole. Saute onions and celery in 1 stick of butter. Add cabbage
and let wilt. Add green pepper and garlic. Make pulp with bread and milk.
Add to cabbage mixture. Mix well. Add cheese, pecans and cream. Cook until
cheese is melted. Pour into buttered casserole. Sprinkle bread crumbs. Dot
with remaining butter. Bake in 350 degree oven for 30 minutes.
Serving Ideas : Great for New Years Day
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Shelley, LA (9:40:26 pm) : Bananas Foster Bread Pudding
15 eggs
2 quarts heavy cream
2 pounds sugar
Stale bread, enough to fill a 6x12 pan
2 bananas
1/2 pound brown sugar, packed
1/4 pound sugar
1/2 pound unsalted butter softened
SAUCE
1 quart heavy cream
1/2 cup sugar
15 egg yolks
1 vanilla bean
rum to taste
Mix eggs, heavy cream and sugar well and set aside. Peel and slice bananas
into the pan with bread. Pou egg mixture over bread. Press down so that all
of bread is completely saturated. cover entire top with mixture of brown
sugar and sugar. Put pats of butter over top. Bake uncovered at 250 degrees
until center is firm. Serve with sauce.
Sauce Directions:
Scald cream and 1/4 cup of the sugar with vanilla bean. Beat remaining sugar
and egg yolks to ribbon stage (pale & foamy) While whisking, temper eggs by
slowly adding half of the scalded cream. Return egg/cream mixture to pan
with hot cream. Cook until desired consistency over very low heat. Remove
from heat and pour into a shallow pan to cool. When cool add rum to taste.
Got this recipe from the Advocate (Baton Ruge Newspaper) No Fat or
cholesterol
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Shelley, LA (10:35:10 pm) :
Simple Biscuits for Brunch
2 cups biscuit mix
1 stick butter -- melted
1 cup sour cream
Preheat oven to 350. Mix all ingredients. Spoon mixture into greased muffin
pans. Bake for 15 to 20 minutes. Cooked biscuits can be frozen. Reheat in a
250 degree oven. Wrap biscuits in foil.
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Vicki,La (10:37:23 pm) : Newsgroups: rec.food.recipes
Subject: Fudge Made/W Pudding
PUDDING FUDGE
1 small pkg Butterscotch or Chocolate pudding (not instant)
1 cup white sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 Tbsp butter or margarine
1/2 cup chopped pecans, or other nuts
Dissolve sugar and pudding in milk. Cook, stirring constantly,
over low heat until soft ball forms when dropped in cold water,
or until temperature reaches 234F. Add nuts and butter, and beat
until cool, or until it begins to thicken. Pour into greased pan
or drop by spoonfuls onto waxed paper. It will harden as it cools
to room temperature.
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Shelley, LA (10:39:46 pm) : Hummingbird Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs -- well beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla
1 8 oz can crushed pineapple
2 cups banana -- chopped
2 cups pecans or walnuts -- chopped
2 8 oz cream cheese
1 cup butter -- softened
2 pounds powdered sugar
2 teaspoons vanilla
Combine all dry ingredients in a large bowl. Add eggs and oil. Stir until
moistened (DO Not Beat). Stir in vanilla, 1 cup nuts and bananas.
Spoon batter into 3 well greased and floured 9" cake pans. Bake at 350
degrees for 25 - 30 minutes or until wooden pick comes out clean. Cool in
pan 10 minutes. Remove from pans and cool completely.
Spread frosting between layers, sides and tops. Sprinkle with remaining
nuts.
Frosting:
Combine cream cheese and buter until smooth. Add powdered sugar. Beat until
light and fluffy. Stir in vanilla.
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Peggy, WA (10:41:49 pm) : * Exported from MasterCook *
Pumpkin and Chocolate Loaf
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:20
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice -- * see note
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 large eggs
3/4 cup pumpkin puree
3/4 cup semisweet chocolate chips
3/4 cup black walnuts -- finely chopped
--- Spicy glaze: ---
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons light cream
* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2
teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves.
1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350
degrees.
2. Combine flour with soda, salt and pumpkin pie spice.
3. Cream margarine in large mixing bowl. Gradually add sugar and cream at
high speed of mixer until light and fluffy. Blend in eggs; beat well.
4. Turn mixer to low speed and add dry ingredients, alternating with
pumpkin. Begin and end with dry ingredients; blend well after each addition.
5. Stir in chocolate morsels and 1/2 cup finely chopped walnuts.
6. Pour into prepared pan and sprinkle with remaining walnuts. Bake for
65-75 minutes or until cake springs back when lightly touched in center.
Cool, then glaze with spice glaze.
SPICE GLAZE:
Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon
cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired
(should be thin).
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Kathy-Idaho (10:47:02 pm) : One Pan Chocolate Peanut Bars
3/4 Cup Packed Brown Sugar
1/3 Cup Butter
3/4 teaspoon vanilla
1 egg yolk
2 Cups Bisquick
1 Package 5.6 ounces milk chocolate chips
1/2 cup peanuts
heat oven to 350. Mix sugar, margarine,
vanilla
and egg york with fork in ungreased rectangular pan 13x9x2. Sitr in baking
mix until moistened. Mixture will be crumbly. Press mixture evenly in pan.
Bake until light 16-18 minutes.
Immediately sprinkle chocolate chips over top. Let stand until chocolate
melts. Sprinkle with peanuts. Cut into bars.
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Kathy-Idaho (10:57:03 pm) : Creamed Turkey with Cranberry Whirls
1 pkg. frozen peas (10 ounces)
2 cans condensed cream of celery soup
3 cups cut up cooked turkey
3/4 cup milk
2 Cups Bisquick
1/2 cup milk
1 can =- 18 ounces Whole Cranberry Sauce
Cook peas in saucepan. Drain. Stir in soup, turkey, and 3/4 cup milk. Heat
to boiling over medium heat, stirring every now and then. Pour into
ungreased 3 quart casserole. Heat oven to 425. Mix baking mix and 1/2 cup
milk until soft dough forms. Beat vigorously 30 seconds. Turn onto cloth
covered surface well floured with baking mix. Knead 10 times. Roll dough
into rectangle. 12 x 9 inches. Spread with cranberry sauce. Roll up,
beginning at 12 inch side. Cut into about 1 inch slices. Arrange slices on
hot turkey mixtue. Bake until cranberry whirls are golden brown,m about 20
to 25 minutes.
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Betsy-TKL (11:10:38 pm) :
Sender: Foodlore/Recipe Exchange EAT-L
From: Cindy H. mulvany@NANDO.NET
This is absolutely WONDERFUL! It is made monthly in my house! It is from one
of my favorite cookbooks - "The Complete Book of Soups and Stews".
According to the recipe, the list of vegetables are not "sacred". Anything
from the garden can be used -- turnips, peas, potatoes, celery, carrots,
lima beans, cabbage, etc etc etc. I add about 1 1/2 lbs of diced potatoes
and add about 1 cup of broth or water to the recipe. Anyway, here's how the
book has it:
A Garden Vegetable Chowder
Serves 10
1 1/2 pounds zucchini
3 tbsp butter
1 medium onion, chopped (1 cup)
1 clove garlic, minced
2 tbsp parsley, freshly snipped
1 tbsp fresh basil or 1 tsp dried
1/3 cup all-purpose flour
1 1/2 tsp salt, if desired
1/4 tsp freshly ground black pepper
1 cup chicken stock or 1 tbsp instant chicken bouillon granules 1 tsp lemon
juice
2 cups hot water if stock is used; 3 cups for the bouillon granules 1 1/2
cups fresly cut off-the-cob corn or
1 10-ounce package frozen whole-kernel corn 1 14 1/2-ounce can evaporated
milk, optional 6 medium tomatoes (about 1 1/2 pounds), skins removed, seeded
and finely chopped
1 cup Fontina cheese, shredded
1/2 cup Romano cheese, grated
parsley, chopped, to garnish
NOTE: If possible use 8-inch or smaller zucchini. The larger ones get seedy.
Cut the zucchini lengthwise in half, then cut into 3/8-inch dice. Melt
butter in a large (6-quart) saucepan or Dutch oven. Stir zucchini, onion,
garlic, parsley and basil into butter. Add flour and cook for 8 minutes, or
until the vegetables are tender. Stir salt and pepper into the vegetable
mixture. Cook over low heat, stirring constantly, until bubbly, about 3
minutes.
Stir in the stock or bouillon, lemon juice, and hot water. Heat, stirring,
to boiling. Add corn and return to boiling. Turn down heat and simmer until
the corn is cooked -- about 8 minutes. Stir in milk and tomatoes. Heat just
to boiling. Stir in cheeses. Cook and stir until cheeses are melted, but do
not let the chowder heat above a simmer.
Serve in bowls from heated tureen. Garnish with parsley.
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Betsy-TKL (11:16:50 pm) :
Date: Thu, 23 Jun 1994 20:34:02 -0700
From: David Froom dfroom@LAB6.SMCM.EDU
You can use the zest of the lemon (the yellow without the
white) to make cheap vodka taste good. Just put the zest of one lemon in
a full bottle, and pop it in the freezer for a couple of days. I learned
this from a Russian friend. She always did this with the cheapest vodka,
and never would consider doing this with Absolut (or some such quality
brand). I would never consider now paying the top money for one of the
flavored quality brands (as the flavoring like this can also be done with
hot peppers or currants).
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Peggy, WA (11:17:27 pm) : * Exported from MasterCook *
Lemon-Cherry Layered Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the
cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until
thickened partially. Dissolve lemon gelatin in 1 cup boiling water. Beat the
cream cheese and mayonnaise together and stir in the unchilled lemon gelatin
mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture
and add the marshmallows if desired. Spread this mixture on top of the
cherry pie mixture that has been chilling. Sprinkle the chopped nuts over
top and let chill until completely set.
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Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
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Peggy, WA (11:18:20 pm) :
* Exported from MasterCook *
Patriots Salad
Recipe By : Jo Anne Merrill
Serving Size : 14 Preparation Time :3:00
Categories : Holiday Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries
1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x
2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half in saucepan; bring to a boil. Remove from heat. Add
softened cream cheese and beat until very smooth. Add vanilla extract, nuts
and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, then
pour over the chilled layer. Chill until firm.
4. Drain blueberries (if using canned); add enough water to blueberry juice
to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin
package; stir until dissolved. Cool this mixture then stir in blueberries.
5. Pour this mixture over cheese layer and chill until firm. Decorate with
sliced strawberries and a few reserved blueberries if desired.
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Peggy, WA (11:21:29 pm) : * Exported from
MasterCook *
Pineapple-Cream Cheese Layered Pie
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:15
Categories : Pies
Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
1/3 cup sugar
1 tablespoon cornstarch
7/8 cup crushed pineapple -- 8 oz. can
1 9 inch pie crust -- unbaked
1 cup cream cheese -- softened
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 cup pecans -- chopped
1. For pineapple layer: combine sugar,
cornstarch, and pineapple plus its juice in a
small saucepan. Cook over medium heat,
stirring constantly until mixture is thick and
clear. Cool; set aside.
2. Blend cream cheese, sugar and salt in mixer
bowl. Add 2 eggs, one at a time, beating well
after each addition. Blend in milk and vanilla (if
mixture looks slightly curdled, don't worry -- it
bakes out). Spread cooled pineapple mixture
over bottom of pie shell. Pour cream cheese
mixture over pineapple; sprinkle with pecans.
3. Bake at 400 degrees for 10 minutes; reduce
heat to 325 degrees and bake for 50 minutes.
Cool before serving.
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Betsy-TKL (11:25:34 pm) : I haven''t tried this:
Title: Frozen Fruitcake Salad
Categories: Holiday, Christmas
Yield: 6 servings
1 c Sour cream
2 oz Cool whip; thawed
1/2 c Sugar
2 tb Lemon juice
1 ts Vanilla
13 oz Crushed pineapple; drain
2 Bananas; diced
1/2 c Red Candied cherries; chop
1/2 c Candied cherries; chop
1/2 c Nuts; (pecans or walnuts)
Mix all together well, turn into a mold and freeze.
Let stand 10 minutes before serving. Everyone loves
this. It's good for dessert too. It's especially
pretty at Christmas because of the red and green
cherries but we like it for Thanksgiving too.
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Shelley, LA (11:26:50 pm) :
Pesto Cheese Terrine
1 pkg. cream cheese -- softened
1 4 oz. blue cheese -- crumbled
1 cup spinach leaves loosely packed
3/4 cup Italian parsley
1/4 cup basil leaves
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup pine nuts -- chopped
1 cup parmesan cheese -- grated
1/2 cup sun-dried tomatoes, oil-packed chopped
Process cream cheese and blue cheese in a processor until smooth. Spoon into
small bowl and set aside. process spinach and next four ingredients in food
processor. Add oil in slow steady stream. Stir in pine nuts and parmesan
cheese. Line a loaf pan with plastic wrap allowing edges to overhang. Spread
half of cheese mixture in loafpan; top with half of tomato. Spread spinach
mixture; top with remaining tomato and spread with remaining cheese. Cover
with plastic wrap. Chill 24 hours. Let stand at room temperature for 30
minutes. Invert onto serving platter. Garnish and serve with crackers.
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Kathy-Idaho (11:27:39 pm) : Pineapple Cheese Dessert
Crumb crust...buy one
1 can 8-3/4 oz crushed pineapple
1 pkg. 3 oz Jello Orange-Pineapple
1-1/4 cups boiling water.
1 package - 3 ounces cream cheese, softened
1/4 tsp. grated orange rind
3 Tablespoons sugar
1/2 tsp. vanilla
1 Cup sour cream
Prepare, or buy crumb crust.
Drain pineapple, reserving syrup. Dissolve Jello in boiling water. Add
syrup. Cool slightly. Meanwhile, blend cream cheese, orange rind, sugar, and
vanilla. Combine 1/2 cup gelatin and the pineappple.
Gradually blend remaining gelatin into cheese mixture until smooth. Fold in
sour cream. Pour into a crumb crust...9" pie sheel
Chill until set, but not firm. Then carefully spoon on pineapple. Chill
until firm.
9" pie pan. Drain pineappple reserving syrup. Dissolve Jello
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Betsy-TKL (11:33:02 pm) :
From: George McTyre MCTYREG@baylor.edu
Newsgroups: rec.food.recipes
(Quick Lemon Filled Pastry)
Stephanie's Quick and easy Lemon-filled pastry bars
crust:
two rolls Pillsbury crescent dough
filling:
two packages cream cheese
juice and zest of one lemon
1/2 cup sugar
1 egg
glaze:
1 cup powdered sugar
3 or 4 Tbsp. milk
1/2 tsp. vanilla
Beat egg with sugar until fluffy. Add cream cheese, lemon
juice, and zest. Beat until well combined.
Unroll crescent dough and place in the bottom of a
rectangular Pyrex baking dish. Spoon filling on top.
Unroll second can of dough and place on top.
Bake at 350 degrees for 30 - 35 minutes or until brown.
Glaze while hot, and serve warm or cool and cut into bars.
[For our international readers: Pillsbury crescent rolls are distantly
related to the croissant. Any flakey-buttery-style pastry dough ought
to work. The dough is (very roughly) 1/2 cm or 1/4 inch thick and
puffs somewhat as it's cooked. -- Ken]
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Shelley, LA (11:34:26 pm) :
Ameretto
2 cups water
3 cups sugar
peel of one lemon
2 tbs. almond extract
2 tsp vanilla
1 tsp choclate extract
3 cups vodka
Combine water, sugar and lemon peel in
saucepan. Bring to a boil and simmer for 20
minutes. Remove from heat let stand for about
30 minutes. Add remaining ingredients and
remove lemon peel . Stir to blend. Serves 8 to
10
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