http://www.kitchenlink.com TALK TKL Kitchen Chat Room Archive - 12-8-97 - unsorted
64 Recipes (Topic was RECIPE RIOT!)
Kat/CA (08:09:52 am) : Here is a great breakfast dish for your
children/grandchildren to make!
PEANUT BUTTER AND JELLY FRENCH TOAST
12 slices bread
3/4 C. peanut butter
6 Tbsp. jelly or jam
3 eggs
3/4 C. milk
1/4 tsp. salt
2 Tbsps. butter/margaringe
Spread peanut butter on 6 slices of bread; spread jelly on other 6 slices of
bread. Put one slice of each together to form sandwiches. In mixing bowl,
lightly beat eggs; add milk and salt and mix together. Melt butter in a
large skillet over medium heat. Dip sandwiches in egg mixture, coating well.
Place in skillet and brown both sides. Serve immediately. Servings: 6
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Betsy at TKL (08:43:41 am) :
Title: CAJUN SPICE MIXTURE *** BGNJ11A
Categories: Condiment, Ethnic, Mixes, Gifts
Yield: 1 servings
1 tb Black pepper
1 tb White pepper
1 c Paprika; sweet
1 c Paprika; hot
3 tb Cayenne
1 tb Garlic powder
1 tb Onion powder
1 tb Salt
1 tb Rosemary
Hot stuff..... Vary above to suit tastes.. Have fun..
Marty FROM: MARTY FEINS (BGNJ11A)
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Title: PRUDHOMME SPICE MIX *** PETER KUMP
Categories: Condiment, Ethnic, Mixes, Gifts
Yield: 1 servings
1 tb cayenne pepper; plus
1 ts cayenne pepper
1 tb salt
1 tb black pepper
2 ts white pepper
1 1/2 ts garlic powder
1 1/2 ts ground cumin
1 1/2 ts dried thyme leaves
1 ts onion powder
This is the spice mixture which Paul Prudhomme
recommends for hamburgers in "The Prudhomme Family
Cookbook." It should be as good or better on prime rib:
Peter Kump
PRODIGY service Guest Chef
Title: BLACKEN SPICE 2 *** (NBHX19B)
Categories: Low-cal, Condiment, American, Gifts, Mixes
Yield: 1 servings
1/2 Tea garlic powder
1/2 Tea chile powder
1/2 Tea sage
1 Tea thyme
1 Tea oregano
1 Tea paprika
1 Tea basil
LOW-CAL ,LOW-SALT mix spices bake in a covered pan
till dry,run through food processor
Title: BLACKEN SPICE 2 *** (NBHX19B)
Categories: Low-cal, Condiment, American, Gifts, Mixes
Yield: 1 servings
1/2 Tea garlic powder
1/2 Tea chile powder
1/2 Tea sage
1 Tea thyme
1 Tea oregano
1 Tea paprika
1 Tea basil
LOW-CAL ,LOW-SALT mix spices bake in a covered pan
till dry,run through food processor
Title: SPICE BLEND MIX XXXJ77A
Categories: Gifts, Condiment, Mixes
Yield: 1 servings
2 tb Ground Cinnamon
1 tb Ground Nutmeg
1 1/2 ts Ground Cloves
1 1/2 ts Ground Allspice
1 tb Ground Ginger
1 tb Grated Orange peel*; dried
*I use lemon peel instead of Orange peel
In a 1/2 cup conatainer with a tight-fitting lid,
combine all ingredients. Attach lid. Label with date
and contents. Store in a cool dry place. Use within
6 months. Makes about 6 tablespoons SPICE BLEND MIX.
NOTE: Add one teaspoon or more to cake batters, quick
bread batters, whipped cream and pancakes.
I use this for anything that calls for and of the
ingredients used. It adds variety.
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Betsy at TKL (08:52:59 am) :
From: peed@wildebeest.cig.mot.com (Andrew Peed)
Newsgroups: rec.food.cooking
It's exceedingly easy to make your own stock in the crockpot, which can then
be made into soup. For example, here's a recipe for chicken stock:
1-2 lbs. chicken bones (from a roast chicken, or fried, or whatever)
garlic, chopped (At least a clove. I generally use 2 or 3)
1/2 a large onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
bay leaf
1 - 2 cups white wine (I use palatable cheap wine for this, i.e.,
Gallo -- you know, $6.95 for a honkin' big jug. I don't
use "cooking wine" -- too much salt.)
water
Put the bones in the crockpot. If the bones are from the
roasted or fried chicken you've just cooked, use the wine to deglaze
(that's fancy speak for dissolve fat/juices/meat scraps over medium
heat) the pan, and add it to the crockpot. Throw in the veggies.
Add a bay leaf or two. Add water to cover the bones, put the lid on,
turn the crockpot on to low, and let cook for at least 12 hours.
(I generally let it go for 24 - 36).
When you can't stand it any longer, strain the stock into one or
more shallow containers. (I make this a two step process: once
through a colander to get the bones and veggies, and then a second
time through cheesecloth to get the sediment/scum). Cool quickly
(i.e., in the fridge or freezer) and skim off the fat. Transfer
(if necessary) to your storage containers and freeze.
Voila! Chicken stock your grandma would be proud of. To turn it into
soup, all you need to do is reduce it a bit, add seasonings to taste,
chop up some fresh veggies and/or meat into it, and add pasta or
noodles if you like.
This approach works for pretty much any kind of bones. (I should know...
I've got chicken, pork, beef, ham and fish stock in my freezer even as I
type...)
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Betsy at TKL (08:57:53 am) :
From: Jean-Marie Ostiguy (ostiguy@wilmington.net)
Newsgroups: rec.food.recipes
Chicken-Rice Soup
1 large fryer
1 onion,chopped
1 rib celery
4 lemons
4 large eggs
1 cup rice
salt and pepper to taste
Cut chicken into pieces. Sear over moderate heat until juices
begin to come from chicken. Add onion,celery,salt and pepper.
Cover with water and simmer until tender. Strain broth; skin and
cut up chicken. Add rice to broth. Add cut up chicken and cook
until rice is tender. Squeeze juice from lemons. Separate eggs.
Beat yolks. Set chicken and rice off heat and slowly beat in yolks
and lemon juice. Beat egg whites until stiff and fold into soup.
When reheating do not boil.
Yield 4 servings
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Betsy at TKL (09:04:01 am) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
* Exported from MasterCook *
Chicken Soup With Dumplings
Recipe By : Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soup
Soups Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1 Small Onion -- minced
9 Cups Chicken stock
Salt
Freshly ground white pepper
1/2 Teaspoon Thyme
Pinch Freshly ground nutmeg
1 Cup All-Purpose flour
2 Eggs
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat. Remove from the heat and beat in the
flour until thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and
cook until the dumplings begin to firm, about 5 minutes. Remove from
the heat, cover the saucepan and set aside to steam the dumplings for
3 minutes before serving.
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Cow/AR (09:06:22 am) : * Exported from MasterCook II *
Corn Chowder
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes -- peeled and diced
1 pint water
2 cups corn kernels -- fresh if possible
1 pint cream
salt
black pepper
Melt butter in soup kettle and saute onion until limp. Add potatoes and
water to kettle, season with salt and pepper, and bring to a boil. Simmer
over medium heat until potatoes are tender, about 30-40 minutes. Add corn
and cream. Heat, stirring frequently, for ten minutes.
- - - - - - - - - - - - - - - - - -
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Ingrid F (09:15:00 am) : French toast - in Norwegian called Poor Knights.
6 slices of bread - should be not too fresh - almost stale.
2 eggs
6 tablespoons sugar
1 teaspoon vanilla sugar
1 teaspoon ground cardamom
1/2 cup of milk
Beat all ingredients (exept bread)lightly, add bread. Let bread soak up all
egg/milk mixture. Fry slowly in butter on both sides.
Serve with some red jam or jelly, and maybe a dollop of sour cream.
If they are serrved with jam or preserves and whipped cream, they turn Rich
Knights.
If you use only eggs and milk, and maybe a pinch of salt, you can serve them
with sour cream, chopped raw onion and caviar (from lumpfish,
trout,catfish)or strips of smoked salmon and call them Russian Knights
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Betsy at TKL (09:32:28 am) :
MISSISSIPPI MUD CAKE
2 c. sugar
1 c. shortening
4 eggs
1 1/2 c. plain flour
1/3 c. cocoa
1/4 tsp. salt
3 tsp. vanilla
1 c. nuts, chopped
1/2 (10 oz.) pkg. miniature
marshmallows
FROSTING:
1 box powdered sugar
1/3 c. cocoa
2 sticks butter
1/4 c. canned milk
1 tsp. vanilla
Cream sugar and shortening; add eggs and beat by hand. Sift flour, cocoa and
salt, add to creamed mixture. Mix well. Add vanilla and nuts. Pour into
greased and floured oblong pan. Bake at 300 degrees for 35 minutes. Remove
from oven, pour marshmallows over top. Return to oven for 10 minutes at 350
degrees. Cool 1 hour and frost. Mix together and spread on cake.
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Betsy at TKL (09:33:31 am) :
MISSISSIPPI MUD CAKE
4 eggs
2 c. sugar
2 sticks margarine, melted
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla
1 c. flaked coconut
1 to 2 c. nuts
1 jar marshmallow creme
FROSTING:
1 stick margarine, melted
6 tbsp. milk
1/3 c. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1 c. nuts
Beat until thick the eggs and sugar. Combine margarine, flour, cocoa,
vanilla, coconut and nuts. Mix these well and add to egg/sugar mixture. Pour
into a greased and floured 13 x 9 inch pan and bake for 30 minutes at 350
degrees. When you remove cake from oven, immediately spread jar of
marshmallow creme over top. While cake is still warm, spread with the
following: Mix all and spread gently over marshmallows.
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salsa queen (09:36:47 am) : Betsy..Hi! I would like a scone recipe with some
substance. The one in NYC i 3in across and 2 1/2 high and not ligt but
DELICIOUS!!
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Betsy at TKL (09:43:34 am) :
Old Fashioned Cream Scones
Recipe By : From the 1966 _SUNSET_Cook_Book_of_Breads_
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups unsifted all purpose flour
3 Teaspoons baking powder
2 Tablespoons sugar
1/2 Teaspoon salt
4 Tablespoons butter
2 eggs, beaten -- see note
1/3 Cup Heavy cream
2 Teaspoons sugar
I often add dried cranberries and minced
orange zest to the dry ingredients before adding the eggs and cream.
Note: Reserve 1 Tablespoon egg white for brushing on top.
Preheat oven to 400 degrees.
Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut in
butter with your fingers, a fork or two knives. Beat eggs slightly
with cream, and stir into flour mixture. Turn out onto a lightly
floured surface and knead only until dough sticks together. Divide
in two parts. Rolls each part out into a circle that is 1" thick and
6" in diameter. Cut each circle into 4 wedges, and put wedges on
ungreased baking sheet. Bake for 15 minutes.
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Betsy at TKL (09:52:08 am) :
I haven't tried this recipe:
HONEY WHOLE WHEAT BREAD
From Southern Living Cookbook
3 1/2 - 4 C. all purpose or bread flour
2 1/2 C. whole wheat flour
2 pkg. dry yeast
1 Tbsp. salt
1 C. milk
1 C. water, warm
1/2 C. honey
3 Tbsp. margarine
1 egg
Dissolve yeast in 1/2 C. of the warm water, with just a bit of sugar.
Let it proof for 5 to 10 min. Measure whole wheat flour into a large
bowl. Measure 1 C. of all purpose flour into the large bowl. Put 2 C.
in a smaller bowl and leave 1 C. in a measuring cup or small bowl. Melt
margarine in a saucepan. Add the rest of the warm water and the milk.
Warm gently. Stir the salt, eggs, and honey into the water-milk
mixture. Add milk mixture to the whole wheat flour mixture in the large
bowl. Stir well. Stir in the yeast. Beat by hand or with a mixer for
several minutes, until gluten starts to develop. Stir in more of the all
purpose flour - about 1 C. at a time - by hand, until dough starts to
pull away from the sides of the bowl. Dump out onto a floured surface
(use the flour from the measuring cup or second small bowl). Let dough
rest while you put the dough bowl in to soak in hot water. Knead dough
for about 10 minutes, adding flour from the measuring cup as it gets
sticky. This dough is a bit stickier than most because of the honey.
Let the dough rest a minute while you wash and dry the big bowl. Grease
the big bowl with margarine - generously (margarine will slide on,
because the bowl will be warm). Grease the top of the dough generously
with margarine. Put it in the big bowl and cover with a towel. Let
dough rise until doubled - about 1 1/2 to 2 hours (if the day is warm,
start checking after an hour). Punch down. Here you can shape the bread
or let it rise again. If you let it rise again, it should only take
about 1 to 1 1/2 hours to double. Shape into two loaves and place in
large bread pans (9 x 5"), which have been greased or sprayed with
cooking spray. Let rise again, until doubled (bread should be just a
little above the top of the pan). If you wish, brush loaves with egg
wash (1 egg beaten well with a tablespoon of water and a dash of sugar).
Bake at 375 degrees for 35 to 40 minutes, until deep golden brown and
loaf sounds hollow when tapped. Immediately turn out onto cooling
racks. NOTES: 1. The whole wheat flour can be increased to as much as 3
1/2 C., just be sure to decrease the all purpose flour. 2. I use this
dough for pizza - after rising, just pat into a greased pan. Do not let
it rise again before topping with pizza makings. Bake the leftover
dough into bread.
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Betsy at TKL (09:58:00 am) :
From: sgibson@eis.calstate.edu
Newsgroups: rec.food.recipes
New England Scones
1 1/2 c. flour
1/2 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 T orange peel
1/2 tsp salt
1/2 c. cold butter
1/2 c. currants
1/4 c. sugar
1 egg yolk
3/4 c. buttermilk (lowfat or nonfat)
Preheat oven to 375!. Mix flour, baking powder, soda, orange peel and
salt. Cut in the butter with a pastry blender until the mixture resembles
coarse crumbs. In a separate bowl, toss currants in sugar. Add to dry
ingredients. Mix well. In small bowl, mix egg yolk and buttermilk and
pour into flour mixture just to blend. Turn dough onto lightly floured
surface. Knead with hands and roll into 11! circle. Cut into wedges and
place on lightly greased baking sheet. Bake for 20-25 minutes or until
lightly browned. Do not overbake. When cool, drizzle with powdered sugar
icing.
Powdered Sugar Icing
3/4 cup confectioners! sugar
1 tsp. butter or margarine, softened
1/4 tsp. vanilla extract
1 to 1 1/2 T. warm water
In a small bowl combine sugar, butter, and vanilla. Gradually blend in
water until icing is smoothly mixed and of a good consistency for
drizzling.
Here is a recipe for New England Scones. Tastes great with a cup of
English Breakfast Tea! Enjoy!
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Bounce (10:04:25 am) : Saman! Where are you?
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Bounce (10:04:42 am) : You stinking pig!
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Bounce (10:05:31 am) : Give me some vegetable filled sausauge rolls man!
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Bounce (10:06:31 am) : NOW!!!
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Betsy at TKL (10:13:38 am) :
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Antipasto Pasta Salad
Salad:
5 c Cold cooked pasta twists cooked in water with about
2 Jars artichoke hearts Packed in oil; quartered
1 c Pitted ripe olives (small size)
1/4 lb Fresh mushrooms, sliced
1 c Cherry tomatoes, quartered
1/8 lb Prosciutto or cooked ham cut in thin strips
1 c (1/4 lb) shredded asiago or Parmesan cheese
Dressing:
1/2 c Raspberry or Red Wine Vinegar
2/3 c Olive oil (or less)
1 1/2 ts Dried basil
2 Cloves garlic; minced
1/4 ts Black pepper
Mix all salad ingredients; stir in the dressing. This recipe originally
called for 1 tablespoon seasoned salt - that seems like too much to me, my
suggestion would be to add seasoned salt to taste after tossing the salad
with the dressing. Can be served immediately, but best served the following
day when everything has had a chance to marinate.
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Betsy at TKL (10:16:51 am) :
Subject: R-ORANGE-PECAN TEA LOAF
From: judi.phelps@sjc.com (Judi Phelps)
Title: ORANGE-PECAN TEA LOAF
Categories: Quick bread, Breads
Yield: 1 servings
------------------NANCY HAGFORS GXDB48A-----------------------
2/3 c Water
3 md Oranges (peel only); cut in
- 1/2" pieces (about 1.5 c)
3/4 c Sugar
2 c All-purpose flour
2/3 c Sugar
2/3 c Milk
1 tb Vegetable oil
1 ts Vegetable oil
2 ts Baking powder
1 Egg
1/2 ts Salt
2/3 c Pecans; finely chopped
Heat oven to 325-degrees. Grease loaf pan, 9x5x3 inches. Place
water and orange peel in blender container. Cover and blend on
medium speed until finely chopped, about 1 minute. Mix orange peel
(51%) Press space for more, h for help, u or q to quit
mixture and 3/4 cup sugar in 1-quart saucepan. Heat to boiling.
Boil and stir until consistency of thick applesauce, 10-12 minutes.
(Mixture should measure about 3/4 cup after cooking.) Cool.
Beat orange mixture and remaining ingredients in large mixer bowl on
medium speed, scraping bowl constantly, 1 minute; pour into pan. Bake
until wooden pick inserted in center comes out clean, 50-60 minutes.
Cool in pan 10 minutes; remove from pan. Cool completely before
slicing.
(Betty Crocker's Step-by-Step Recipes)
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Betsy at TKL (10:21:45 am) :
ORANGE BLOSSOM MUFFINS
From: Cookbook USA CD
3 eggs
1 1/3 c. sugar
1/2 c. water
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
ORANGE GLAZE:
1 box confectioners' sugar, sifted
Juice and grated rind of 2 oranges
Juice and grated rind of 1 lemon
Beat eggs well, add sugar and water and flour that has been sifted with salt
and baking powder. Add vanilla. Grease tins. Use 1 tablespoon butter in each
well. Bake at 350 degrees for 10 minutes. Do not overcook. Dip while hot in
orange glaze. Freezes well.
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Betsy at TKL (10:22:43 am) :
ORANGE-BLOSSOM MUFFINS
From: Cookbook USA CD
1 egg, slightly beaten
1/4 c. sugar
1/2 c. orange juice
1/4 c. orange marmalade
2 tbsp. salad oil
2 c. Bisquick
1/2 c. chopped pecans
Combine egg, sugar, orange juice and salad oil. Add Bisquick and beat
vigorously for 30 seconds. Stir in marmalade and pecans. Grease muffin pan
or use paper baking cups. Fill 2/3 full and bake at 400 degrees for 20 to 25
minutes. (May use mini muffin tin for bite sized muffins.)
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Betsy at TKL (10:23:24 am) :
ORANGE BLOSSOM MUFFINS
From: Cookbook USA CD
1 slightly beaten egg
1/4 c. sugar
1/2 c. orange juice
1/2 c. marmalade
1/4 c. sugar
1 1/2 tbsp. all-purpose flour
1/2 tsp. cinnamon
2 tbsp. salad oil or melted shortening
2 c. pkg. biscuit mix
1/2 c. chopped pecans
1/4 tsp. nutmeg
1 tbsp. butter or margarine
Combine egg, salad oil, 1/4 cup sugar, and orange juice together; add
biscuit mix and beat vigorously for 30 seconds. Stir in marmalade and
pecans. Grease muffin pan or line with paper bake cups. Fill 2/3 full.
Combine 1/4 cup sugar, flour, cinnamon and nutmeg; cut in butter until
crumbly. Sprinkle over batter. Bake at 400 degrees for 20 to 25 minutes.
Makes 1 dozen.
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Betsy at TKL (10:24:56 am) :
ORANGE BLOSSOM CAKE
From: Cookbook USA CD
1 box Betty Crocker Super Moist yellow cake mix
1 (10 oz.) jar orange marmalade
2 tsp. grated orange peel
Eggs, oil & water per mix
GLAZE:
3/4 c. powdered sugar
1 tsp. orange peel
2 tbsp. orange juice
Preheat oven to 350 degrees. Grease Bundt pan and flour generously. Prepare
cake according to directions, but reduce water to 1 cup and add marmalade
and orange peel. Mix well. Bake 45-50 minutes. Cool 10 minutes in pan. Make
glaze by mixing sugar and orange peel and add orange juice a teaspoon at a
time until pourable consistency. Pour over cooled cake.
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Betsy at TKL (10:47:23 am) :
Lemon Whippersnappers
1 (18 oz.) box lemon cake mix
1 (8 oz.) carton frozen whipped topping
1 egg
1/2 c. powdered sugar
Grease cookie sheet. Combine cake mix, topping, and egg in a bowl; mix well.
Drop by teaspoon into powdered sugar; roll to coat. Place on cookie sheet.
Bake at 350 degrees for 10-12 minutes.
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Betsy at TKL (10:57:12 am) :
BUTTER CREAMS
1/2 c. butter, softened
1 (1 lb.) box powdered sugar, sifted
2 tbsp. milk
1 tsp. vanilla
1/4 tsp. salt
4 (1 oz.) sq. unsweetened chocolate
1 tbsp. melted paraffin wax
Cream butter. Gradually add sugar, beating well. Stir in milk, vanilla and
salt. Chill mixture overnight or until firm. Shape into 3/4 inch balls.
Combine chocolate and paraffin in top of a double boiler; place over hot
water, stirring until chocolate is melted.
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Betsy at TKL (10:58:55 am) :
BUTTER CREAMS
2 lbs. confectioners sugar
1/2 lb. butter
1 jar marshmallow cream
Combine all three ingredients and mix well. Place on flat surface sprinkled
with confectioners sugar and knead until smooth and creamy. Shape into balls
the size of walnuts, or mixture may be rolled flat and spread with peanut
butter to make peanut butter roll. When shaped in balls, let dry over night
and coat with chocolate. Place on wax paper and chill.
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Cheetahs (11:05:13 am) : CHOCOLATE CRINKLES
1/2 c. vegetable oil
2 tsp. vanilla
4 squares unsweetened chocolate (we use nestle choco-bake)
2 c. sugar
1/2 tsp. salt
4 eggs
2 c. flour
2 tsp. baking powder
1 c. confectioner's sugar
Mix oil, chocolate, and granulated sugar. Blen in one egg at a time until
well mixed. Add vanilla. Stir flour, baking powder, and salt into oil
mixture. Chill overnight. Heat oven to 350. Drop dough into confectioners
sugar by teaspoonfuls and roll. Shape into balls. Place on greased cookie
sheet. Bake 10 to 12 minutes.
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Betsy at TKL (11:05:15 am) :
Here are two versions
PECAN SHORTBREAD
Mix in bowl: 1/4 c. confectioners' sugar 1 tbsp. cornstarch Add and cut in:
Stir in: 1/3 c. finely chopped pecans Flatten to 8 inch round on cookie
sheet. Score 12 wedges. Prick. Bake at 325 degrees for 25-30 minutes. Cut
while hot.
5-INGREDIENT PECAN SHORTBREAD COOKIES
1 c. all-purpose flour
1/2 c. confectioners' sugar
1/2 c. cornstarch
1 1/2 sticks (3/4 c.) butter or margarine
1 c. very finely chopped pecans
In a large mixing bowl, sift flour and confectioners' sugar. Stir in
cornstarch. Blend in butter, then add chopped pecans. Roll dough into balls
about the size of walnuts and place on ungreased cookie sheet. Press flat
with tines of a fork. Bake in 300 degree oven for 20 minutes or until edges
begin to brown or tops turn tan. Let cool on baking sheet for a few minutes
before removing, very carefully to a wire rack. Cool completely before
putting in a tightly closed cookie tin. Makes about 36 cookies.
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Cheetahs (11:14:22 am) : ALL-IN-ONE MEXICAN MEAL
(My own recipe)
1 lb. ground beef
2 tbsp. dried minced onions
1 Tbsp. taco seasoning (2 packets)
1 15 oz. can tomato sauce
1 15 oz. can whole kernel corn, drained
3 c. shredded cheddar cheese
1 pkg. refrigerated cresents
Brown the ground beef with the onions. Drain. Stir in taco seasoning, tomato
sauce, and corn. Heat over medium heat until bubbly. Spread in a 13 X 9 pan.
Evenly sprinkle with the cheese. unroll crescents and place on top of the
cheese in squares (don't tear them into triangles) Bake at 375 for 20
minutes.
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Cheetahs (11:14:48 am) : ALL-IN-ONE MEXICAN MEAL
(My own recipe)
1 lb. ground beef
2 tbsp. dried minced onions
1 Tbsp. taco seasoning (2 packets)
1 15 oz. can tomato sauce
1 15 oz. can whole kernel corn, drained
3 c. shredded cheddar cheese
1 pkg. refrigerated cresents
Brown the ground beef with the onions. Drain. Stir in taco seasoning, tomato
sauce, and corn. Heat over medium heat until bubbly. Spread in a 13 X 9 pan.
Evenly sprinkle with the cheese. unroll crescents and place on top of the
cheese in squares (don't tear them into triangles) Bake at 375 for 20
minutes.
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sallyn3,Wv (11:15:10 am) : Source of recipe Pillsbury Digtal Dispatch
Fast and Festive Cookie Mix
6 cups Pillsbury BEST All Purpose Flour
3 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) butter
Lightly spoon flour into measuring cup; level off. In 4-quart bowl or
container, combine 1/2 each of the flour, sugar, baking powder and salt.
With fork or pastry blender, cut 1/2 of the butter into mixture until
consistency of coarse crumbs. Repeat with remaining ingredients. Transfer
to tightly covered container. Store in refrigerator or freezer. Use
within 4 weeks. Measure by dipping cup into mix; level off. Return unused
mix to refrigerator or freezer. Allow measured mix to come to room
temperature before adding additional ingredients as directed in recipes.
13 cups
TIP: To prepare cookie mix in food processor, place 1/2 each of the flour,
sugar, baking powder, salt and butter in food processor bowl with
metal blade. Process mixture until consistency of coarse crumbs.
Transfer to tightly covered container. Repeat with remaining
ingredients.
HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour to 6 1/2 cups. Decrease
sugar to 2 1/2 cups.
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sallyn3,Wv (11:16:42 am) : Source of recipe The Pillsbury digtal Dispatch
Fanciful Fruit Pizza
1 (20-oz.) package Pillsbury Refrigerated Sugar Cookies
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained*
1 cup whole strawberries, cut in half*
1 cup fresh or frozen blueberries*
1/4 cup orange marmalade
1 tablespoon water
Heat oven to 350 F. Slice cookie dough as directed on package. Arrange
slices
in bottom of ungreased 15x10x1-inch baking pan or 14-inch pizza pan. Using
floured fingers, press dough evenly in pan. Bake at 350 F. for 12 to 15
minutes or until golden brown. Cool completely.
In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread
mixture over cooled cookie crust. Arrange fruit over cream cheese. In small
bowl, combine orange marmalade and water; blend well. Spoon marmalade
mixture
over fruit. Refrigerate at least 1 hour before serving. Cut into squares
or12 servings
TIP: *Other fruit such as fresh or canned pineapple slices, maraschino
cherries, mandarin orange segments or sliced peeled kiwifruit
can be used.
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(11:42:46 am) :
----------------------------------------------------------------------------
Betsy at TKL (11:59:42 am) :
Chelsie - you could experiment with this recipe substituting egg nog for
part or all of the milk:
CUSTARD CREAM GELATO
6 c. milk
1 1/3 c. sugar
12 beaten egg yolks
1 tbsp. grated lemon or orange peel
In large saucepan, combine 3 cups milk, sugar and egg yolks. Cook and stir
over medium heat until mixture just coats a metal spoon. Remove from heat.
Stir in remaining milk and the lemon or orange peel. Cover the surface with
plastic wrap. Refrigerate several hours or overnight. Freeze in a 4-5 quart
ice cream freezer container. Makes 2 1/2 quarts (20 servings).
----------------------------------------------------------------------------
Cheetahs (12:21:46 am) : HOMEADE NOODLES
3 eggs
2 tsp. salt
flour
We don't measure, so none of the measurements are exact. :)
Beat the eggs in a small bowl with salt. Add flour until it gets stiff
enough to roll out on the table. Roll out on floured surface until thin..
cut into 6 inch strips, pile on top of each other with flour between each
layer. Cut into 1/2 strips so they are 6 inches by 1/2 inch. Fluff in flour.
Sorry, that doesn't sound the best. We just make them, don't actually have a
recipe. :)
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Betsy at TKL (12:31:35 am) :
Was it this one:
Betsy at TKL (6:57:08 pm) :
Brownie Pizza
1 pkg. double fudge brownie mix
2 eggs
1/3 c. water
1/4 c. oil
1 c. chopped miniature peanut butter
cups
1 c. miniature marshmallows
1 c. M&M candy
1/2 c. nuts
Preheat oven to 350 degrees. Grease pizza pan or 13 x 9 inch pan. Stir mix,
eggs, water and oil. Spread mix on pan. Bake 20 to 25 minutes or until
brownie pulls away from pan. Remove from oven. Sprinkle peanut butter cups
and marshmallows evenly on top. Return to oven for 5 minutes. Add candy
pieces and nuts. Cool. Slice.
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Betsy at TKL (12:37:18 am) :
Here's more info Bev:
Date: Thu, 23 Jun 1994 20:34:02 -0700
From: David Froom dfroom@LAB6.SMCM.EDU
One last idea: 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 (1:09:09 pm) :
Apple Blueberry Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Pastries Apples
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Sugar
1/2 teaspoon Salt
1 cup Blueberries -- fresh if possibl
1 Pie shell -- unbaked double
3 tablespoons Cornstarch
5 cups Apples -- peeled and sliced
1 tablespoon Lemon juice
2 tablespoons Margarine
In a large bowl,stir together sugar,cornstarch and salt.Add
apples,blueberries and lemon juice;toss to coat the fruit. Turn into pastry
lined 9" pie plate. Dot with margarine.Add top crust; seal and flute
edge.Bake in a 425 degree oven until crust is browned and filling is bubbly.
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Peggy, WA (1:17:06 pm) :
Blueberry pie
1 pkg. pie crust mix
2 pints blueberries
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peels
Prepare pie crust according to package directions. Roll out 2/3 of the pie
crust large enough to line the bottom and sides of an ungreased 9-inch pie
pan. Reserve 1/4 cup of blueberries for garnish. Sprinkle remaining berries
with lemon juice. Mix remaining ingredients. Toss berries gently with dry
mixture. Turn into pastry shell, heaping slightly in center. Roll out
remaining pie crust and cut into 10 half-inch wide strips. Arrange strips in
a lattice over pie filling. Crimp or flute edges.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30
to 35 minutes or until crust is light golden brown. Cool. Garnish between
lattices with reserved blueberries. Yield: I 9-inch pie.
----------------------------------------------------------------------------
Peggy, WA (1:19:15 pm) :
Alaska Lowbush Blueberry Pie
Ingredients
4 cups of blueberries
9 inch baked pie crust
1/2 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 tablespoon Grand Mariner (optional)
1-1/2 tablespoons butter
whipped cream
Spread 2 cups blueberries in the pie crust. Refrigerate until well chilled.
In sauce pan, simmer 2 more cups of blueberries, sugar, water, cornstarch
and salt until thickened, stirring frequently. (Takes about 7 minutes) Take
off heat, mix in Grand Mariner and butter. Let cool. Pour sauce over berries
in pie crust, refrigerate until well chilled. Serve with whipped cream.
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Peggy, WA (1:26:10 pm) : Fresh Blueberry Pie
2 1/3 cups unbleached flour
3 teaspoons baking powder
1/3 cup canola oil
1/2 cup skim milk
1 cup sugar
1/2 teaspoon cinnamon
4 cups fresh blueberries
Coat a 9-inch pie plate with nonstick spray. Set aside. In a medium bowl,
whisk 2 cups of the flour with the baking powder. Add the oil and milk, and
mix the dough until it forms a ball. Divide the dough in half. Between waxed
paper, roll out one of the halves until it fits into the pie plate. Remove
the top sheet of paper and invert the dough into the plate. Remove the
remaining sheet of waxed paper. In a large bowl, gently mix the remaining
1/3 cup of flour, the sugar, cinnamon and blueberries. Fill the pie shell
with the blueberry filling. Trim any dough that extends beyond the edge of
the plate. Add the trimmed pieces to the remaining dough half and roll it
out between waxed paper. Invert over the pie. Seal and flute the edges of
the crust; make slits in the middle. To prevent excessive browning, cover
the edge of the crust with a 1 1/2-inch-wide strip of foil. Bake at 425
degrees. After 20 minutes, remove the foil; continue baking until the crust
is nicely browned and juice begins to bubble through the slits, 15 to 20
minutes. Serve slightly warm. Makes 1 pie (8 slices).
----------------------------------------------------------------------------
Peggy, WA (1:33:28 pm) :
Blueberry Streutzel Pie
A crunchy, lemony topping crowns this appealing dessert.
To make crust:
1. In a medium bowl, stir together flour, sugar and salt. In a small
saucepan, melt butter over low heat. Cook, swirling the pan, until the
butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let
cool.
Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour
until the mixture is crumbly. Gradually stir in enough ice water (1 to 2
tablespoons) so that the dough will hold together. Press the dough into a
flattened disk.
2. Place two overlapping lengths of plastic wrap on the work surface. Set
the dough in the center and cover with two more sheets of plastic wrap. With
a rolling pin, roll the dough into a circle about 12 inches in diameter.
Remove the top sheets and invert the dough into a 9-inch pie pan. Gently
press the dough into the bottom of the pie pan. Remove the remaining wrap.
Fold the edges under and crimp. Cover loosely with plastic wrap and
refrigerate while you prepare the streusel topping and filling.
To make streusel topping:
Preheat oven to 375ƒF. In a bowl, stir together flour, sugar and lemon zest.
Add butter, oil and lemon juice and work in with your fingertips until the
mixture forms small crumbs; set aside.
To make filling and bake pie: In a mixing bowl, stir together sugar and
tapioca. Stir in lemon zest and juice. Add blueberries and stir gently to
mix. Spoon the filling into the prepared crust. Cover loosely with foil and
set in the middle of the oven, with a baking sheet placed on the rack below
to catch any drips. Bake for 55 to 65 minutes, or until the berries are
juicy and bubbling. (Frozen berries will take about 10 minutes longer.)
Uncover the pie, sprinkle evenly with the reserved streusel topping and bake
for 12 to 15 minutes longer, or until the streusel is golden. Cool on a wire
rack for 30 minutes, then cool completely in the refrigerator, about 2 hours
----------------------------------------------------------------------------
LeeAnne (3:24:35 pm) : I am looking for a good bread crumb
stuffing to make a lobster pie. I have
looked everywhere, somebody please
help me. Thanks
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Cow/Ar (4:50:30 pm) : * Exported from MasterCook II *
Herbed Turkey
Recipe By : Corine
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dijon mustard
1/2 cup soy sauce
6 lemons -- juiced
1 cup olive oil
fresh herbs
1 turkey
Mix marinade and loosen sking of bird. With hands spread the marinade on the
bird, under the skin. Next add sprigs of fresh herbs in all areas. Marinade
for at least 3 hours, overnight is preferred. bake on 350 until golden. Save
the drippings and make a gravy .
- - - - - - - - - - - - - - - - - -
NOTES : I use a lemon infused oil in place of the lemons. lAlso, if using
fresh lemons stuff the cavity of the bird with them to cook.
----------------------------------------------------------------------------
Bill,DC (4:53:43 pm) : * Exported from MasterCook *
Herb Rubbed Turkey Breast with Shiitake Mushroom Gravy
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes Taste Of New England
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey
2 1/4 teaspoons rosemary -- fresh chopped
2 1/4 teaspoons thyme -- fresh chopped
2 1/4 teaspoons tarragon -- fresh chopped
3/4 teaspoon black pepper
1/2 teaspoon salt
2 pounds turkey breast -- boneless
1 1/2 tablespoons melted butter
1 cup low sodium chicken broth
Gravy
2 tablespoons flour
2 tablespoons sherry
1 1/2 teaspoons butter
3 ounces shiitake mushrooms -- stemmed and sliced
3/4 teaspoon rosemary -- fresh chopped
1 cup low sodium chicken broth
1 1/3 tablespoons heavy cream
1/2 teaspoon thyme -- fresh chopped
1/2 teaspoon tarragon -- fresh chopped
Mix the first 5 ingredients in a bowl. Pat turkey breast dry with a towel
and place on roasting rack in a pan. Brush breasts with oil and rub herb mix
all over them. (Can be prepared one day ahead to this point.)
Position turkeys in a 425 degree preheated oven. Drizzle melted butter over
turkey. Divide up the first amount of chicken stock between all the pans and
roast turkey for 45 minutes. Remove turkey from oven and cover breasts with
foil. Reduce oven temperature to 350 degrees. Return turkey to the oven;
roast four about 1 hour more, basting frequently, injecting with baster if
necessary. Roast turkeys until an internal temperature is reached of 160
degrees. Remove turkeys from the oven and allow to rest for about 10-15
minutes before slicing.
To prepare the gravy, mix the flour and sherry in a bowl unti smooth paste
forms. Melt butter in a heavy sauce pan over medium high heat. Add mushrooms
and rosemary and saute until mushrooms begin to soften, about 3-5 minutes.
Add chicken stock and any remaining pan juices from the turkeys and bring to
a simmer. Add flour paste and whisk until smooth. Bring mixture to a boil,
stirring frequently. Boil until thickened to a light gravy, about 5-10
minutes. Mix in cream, thyme and tarragon. Season to taste with salt and
pepper.
Slice turkeys and layer into sprayed 2 inch hotel pans. Garnish with
mushroom gravy and something green.
- - - - - - - - - - - - - - - - - -
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Bill,DC (4:56:26 pm) : * Exported from MasterCook *
Roast Turkey with Bacon - Sage Butter
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter
1/2 pound bacon
1/2 pound butter -- room temperature
3 tablespoons sage -- fresh chopped
Turkey and Gravy
16 pounds turkey, whole
3 cups leeks, white and pale green parts only -- chopped
8 each sage leaves
3 each bay leaf -- crumbled
2 1/4 cups chicken stock -- low sodium
For Butter: Cook bacon in heavy large skillet over medium heat until brown
and crisp. Transger bacon to paper towels and drain. Crumble bacon in medium
bowl and add chopped sage, butter and bacon. Mix well.
For Turkey and Gravy: Pat turkey dry with paper towels. Seaosn cavity with
salt and pepper. Place leeks, sage leaves and bay leaves in cavity. Slice
hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter
under skin. Place turkey on rack set in large roasting pan. Rub 2
tablespoons sage butter over the outside of turkey. Set aside 1/3 cup of
butter per turkey for the gravy. (Can be done 1 day ahead. Cover; chill. Let
stand at room temperature for one hour before continuing.)
Position rack in bottom third of oven and preheat to 350 degrees. Pour 1/3
cup stock over turkey. Roast turkey until thermometer inserted into thickest
part of inner thigh registers 180 degrees, basting every 30 minutes with 1/3
cup chicken stock per turkey, and occasionally basting with more sage
butter, about 3 hours.
Transfer to hotel pans and let stand for 30 minutes. Remove racks from pans.
Pour pan juices into a container and spoon off the fat; discard fat. Pour
juices back into pan. Set pan over burners on high heat. Add 2 cups chicken
stock per pan. Boil unitl liquid is reduced by half, scraping up browned
buts, about 10 minutes. Whisk in reserved sage butter. Season with pepper.
Transfer to a 4 inch half hotel pan for service.
- - - - - - - - - - - - - - - - - -
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Bill,DC (5:22:48 pm) : * Exported from MasterCook *
Barbecued Pork Southern Style
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :2:00
Categories : Sandwiches Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pork shoulder roast
1 teaspoon celery seed
1/3 cup cider vinegar
1/2 cup ketchup
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
1 bay leaf -- crumbled
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 dash hot pepper sauce -- or to taste
1 cup water
* Pork roast of about 3 pounds or more. You may double the sauce recipe if
cooking a large roast.
1. In a heavy skillet, brown the roast on all sides in a small amount of
oil.
2. Place the roast in a heavy, oven-safe pan with tight fitting lid or a pan
that you can seal with aluminum foil.
3. Place the remaining ingredients in a saucepan and bring to a boil. Boil
for 1 minute; pour mixture over the roast. Cover tightly.
4. Place the roast in a preheated 325-degree oven and bake for about 35-45
minutes per pound. Baste several times with the juices in the pan.
5. Remove the roast and allow to cool slightly. Slice the roast into bite
sized thin pieces. For spicier meat, add additional hot pepper sauce and a
few drops of vinegar.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with cornbread, baked beans, and coleslaw.
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Dawn (5:29:39 pm) : YUMMYCROCKPOT BARBECUE PORK
1 boneless pork roast
15 whole cloves
1 large onion
1/2 cup water
1 bottle of your favorite barbecue sauce
1 tsp. sugar
Place onion slices into the bottom of a large crockpot. Dot roast with
cloves -- place roast in
crockpot along with the water. Cover and cook
at least 8 hours (or overnight). Take -- remove cloves roast from crockpot
and shred pork. Discard liquid and onions
from crockpot. Place shredded pork -- barbecue sauce and sugar in crockpot
and cover. Cook at least 2 more hours. Serve on toasted buns with slices of
fresh onion (if desired).
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Dawn (5:48:24 pm) : Lemon Marmalade
---------- Recipe via Meal-Master (tm) v8.02
Title: LEMON MARMALADE
Categories: Condiments, Jams
Yield: 6 servings
3 lb Lemons - Meyer or regular
-lemons
8 c Sugar - granulated (actually
-8 to 10 cups)
Slice the lemons as thin as possible. Discard ends.
Remove all seeds and tie them in a square of doubled
cheesecloth. Put lemons and seed bag in a nonreactive
bowl with enough water to cover. Let stand overnight.
Measure the lemons and water into a wide, shallow,
nonreactive pan. Add an equal volume of sugar and cook
over low heat until sugar is dissolved. Raise heat to
medium-high and cook, stirring frequently and skimming
off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.
To test for consistency, drop a little marmalade on a
saucer and put the saucer into the freezer until
marmalade is cold, about 5 minutes. Tip the saucer:
the marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook,
testing often, until it has reached the right
consistency.
Put marmalade into hot, sterilized pint or half-pint
jars. Store in refrigerator up to 1 month or, for
longer storage, seal according to reliable canning
instructions.
Recipe from Cook's Magazine, November/December, 1987.
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Robson (6:33:24 pm) : hello, my name is Robson and i want to talk with
somebody
----------------------------------------------------------------------------
Sandy (6:52:53 pm) : Hi Robson, this is Sandy. What do you want to chat
about?
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sallyn3 (7:17:43 pm) : Home | Joy of Surfing | Search TKL | Search the Net |
Mini-Archives | Books | Ad Rates | Dear TKL
--------------------------------------------------------------------------------
Downloaded from The Kitchen Link - http://www.kitchenlink.com
--------------------------------------------------------------------------------
TALK TKL Kitchen Chat Room Archive - 12-05-97
Assorted Holiday Desserts
Frosted Holiday Angels
Popcorn Snowmen
Mother's Dream and Daughter's Delight
Lemon Curd
Raisin Pear Streudel
Chocolate Coffee Cones
Cream Puff Swans
Spumoni Gourmet
Christmas Pizza
Chocolate pizza
Tiny Chocolate Ices
Rum Flavored Popcorn Balls
Whipped Cream
Candy Cane Rolls
Chocolate Mint Baked Alaska
Butterfinger Dessert
Maple Parfait
Simple Spumoni
Mock Pavlova
Orange Eggnog
Peter Pumpkin Delight
(2:01:00 pm) : Frosted Holiday Angels
2 cups confectioners' sugar
1/4 cup butter, softened
2 to 3 tablespoons milk
1 teaspoon vanilla
Food coloring
8 sugar ice cream cones (for body)
Small or large pretzel twists (for wings)
Chocolate or vanilla wafer cookies (for head)
Toasted coconut (for hair, see note)
Fruit-flavored ring-shaped candies (for halo)
Mini candy chocolate pieces, decorator candies or sprinkles, gels,
frostings, gum drops, etc.
In a small mixer bowl, combine sugar, butter, milk and vanilla. Beat at low
speed, scraping bow often, until fluffy, about 1 to 2 minutes. Tint frosting
as desired in pastel colors. Reserve some white or
yellow frosting for attaching heads, hair and face.
Place sugar cones upside down and frost. Attach pretzel twist (wings) to
cone with fros
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Betsy at TKL (8:25:05 pm) :
BEEF MARSALA
1 lb. top beef round, cubed
1 sm. chopped onion
1 1/4 c. fine dry red wine
1/4 tsp. tarragon
1 tbsp. Worcestershire sauce
1 1/2 tbsp. flour
4 tbsp. lightly salted butter
1/2 lb. mushrooms, halved
1 tsp. salt
1/8 tsp. thyme
1/8 tsp. red pepper
1 tsp. dried green onion
1/4 tsp. Tabasco sauce
1/2 lb. green beans, slightly steamed
Brown beef in butter in large skillet over medium heat. Add chopped onion
and mushrooms; saute. Add wine and seasonings. Place in covered 1 quart
casserole. Bake at 350 degrees for 1 hour. Blend flour with remaining 1/4
cup red wine and stir into meat dish. Mix in steamed green beans, lightly.
Serve over rice, if desired.
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Lisa_in_London (8:57:21 pm) : Holiday Egg Nog
Serves 50
24 eggs, separated
2 cups graulated sugar
2 quarts whole mile
2 cups bourban
1 cup cognac
2 quarts heavy cream
Freshly grated nutmeg
Beat the egg yolks together with the sugar util mixture is creamy. Add the
whole milk, the Bourbon, and the cognac. Stir well. (This mixture is the
eggnog base and can be made a day or two in advance.)
Just before serving, whip the cream until soft peaks form. Whip the egg
whites to a similar consistency and fold both the cream and the egg whites
into the egg yolk mixture . Pour the eggnog into the a very large bowl,
sprinkle a grating o fresh nutmeg on top and serve!
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sallyn3,wv (9:25:41 pm) : * Exported from MasterCook *
Thai Mixed Vegetable Curry
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 6 Preparation Time :0:00
Categories : Asian Vegetarian
Hot And Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Red Curry Sauce -- see recipe
12 small dried red chiles
1 cup peanut oil
plus oil for coating pan
1 small yam
2 eggs -- lightly beaten
3 cups fresh bean sprouts
1 red bell pepper -- seeded and chopped
4 green onions and tops -- minced
2 cups broccoli florets -- blanched
4 green onions and tops
cut into 2" lengths and blanched
1/4 pound long beans
trimmed, left whole, and blanched
1/4 pound snow peas -- blanched
1 large carrot
julienned into 3" lengths and blanched
2 cups coarsely shredded bok choy -- blanched
2 medium tomatoes -- chopped
1 cup freshly grated coconut
1/2 cup chopped raw peanuts
2 fresh red mild or hot chiles -- for garnish
1 lemon -- thinly sliced
for garnish
Make Red Curry Sauce. Put chiles into a bowl and pour boiling water over
them. Soak chiles until water is cool. Drain. Heat the 1 cup oil to frying
temperature (375 degrees). Peel yam and cut into 1/3-inch-
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sallyn3,wv (9:26:39 pm) : * Exported from MasterCook *
Red Curry Sauce
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 6 Preparation Time :0:00
Categories : Hot And Spicy Sauce
Asian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons crushed dried hot chiles
10 cloves garlic -- minced
2 tablespoons grated fresh ginger
2 tablespoons paprika
1 teaspoon shrimp paste
1 teaspoon caraway seed
1 teaspoon grated lemon rind
2 tablespoons Madras-style curry powder
3 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
2 cups light chicken broth
1/4 cup peanut oil
1/2 cup freshly grated coconut
In a blender puree all the ingredients. Pour mixture into a saucepan and
bring to a boil. Reduce heat and simmer for about 15 minutes, stirring
frequently to prevent scorching. Remove from heat and set aside.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Thai Mixed Vegetable Curry
Nutr. Assoc. : 2607 0 26076 0 0 0 0 492 0 3378 327 0 3351
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Lisa_in_London (9:27:21 pm) : Strawberry Wine
2 pounds strawberries
2 1/2 pounds corn sugar
1 Campden tablet (optional)
1 package wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice
1 tsp. citric acid or the juice of 1 lemon
1/2 tsp grape tannin or 1 tbsp. strong tea
Clean and de-stem the berries and put them into a 2-gallon plastic bucket or
wastebasket. Then mash the sugar into the berries and add 2 quarts of water.
Add the Campden table, if desired and let the misture stand for 24 hours,
well covered, stirring two or three times at intervals. Pour the mixture
into a large glass or plastic container and add water to make 1 gallon. Then
strain out the solids and discard them. Make a yeast start-culture by
combining the wine yeast and yeast nutrient with 1 1/2 cups tepid orange
juice. Cover, shake vigorously, and let stand until bubbly (1-3 hours); then
add to the must. Add the citric acid and the tannin and put the mixure into
a 1-gallon airlocked fermentation vessel. Allow the mixture to ferment to
completion, racking as needed for clarity. When the wine has finisthed
fementing, bottle, cork and cellar the wine.
Makes 1 gallon. Ask me how if you want to make 5 gallon!
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SueA, CA (01:10:27 am) : Holiday Cranberry Cake
1 (18 1/2 oz) pkg. lemon cake mix
1 (3 oz) pkg cream cheese, softened
3/4 cup milk
4 eggs
1 1/4 cups ground cranberries*
1/2 cup ground walnuts
1/4 cup sugar
1 teaspoon ground mace (optional)
Blend cake mix, cream cheese and milk; beat with mixer 2 minutes at medium
speed. Add eggs; blend and beat for 2 additional minutes.
Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake
batter. Pour into well greased and floured 10" tube pan.
Bake in moderate oven (350 degrees F) 1 hour or until done, cool 5 minutes.
Remove from pan. Cool on rack. Dust with confectioners sugar if you wish.
* If you are using frozen berries, put them through food chopper unthawed.
From Farm Journal's Country Cookbook
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SueA, CA (01:47:14 am) : EGGNOG SNICKERDOODLES-SUE1S FILES
2 1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon brandy extract
1 cup butter, softened
1/2 teaspoon rum extract
2 eggs
1/4 cup colored (or plain) sugar
2 teaspoons cream of tartar
1 teaspoon nutmeg
1 teaspoon baking soda
Heat oven to 400ƒ. In large mixer bowl, combine all cookie ingredients
(except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed,
scaping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar
mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10
minutes, or until edges are lightly browned. Remove. Makes about 4 dozen
cookies.
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SueA, CA (01:48:41 am) : LEMON-MACE COOKIES-SUES FILES
1/2 cup margarine or butter
2 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon baking soda
1/2 cup dairy sour cream or buttermilk 1/2 teaspoon ground mace
1 egg
Lemon glaze ground mace
Beat margarine in large mixing bowl with electric mixer on medium to high
speed for 30 seconds. Add about half the flour, the sugar, sour cream, egg,
lemon peel, baking powder, baking soda, and mace. Beat at low speed till
thoroughly combined. Beat 1 minute at medium speed. Beat in remaining flour.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375ƒ oven for 8 to 10 minutes or till edges are just lightly
browned. Remove from oven and cool cookies on wire racks. While warm, brush
with Lemon glaze. Sprinkle lightly with mace. Makes about 3 dozen.
Lemon glaze: In a small bowl stir together 1/4 cup sugar and 2 tablespoons
lemon juice.
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(01:51:47 am) : Grand Marnier Nanaimo Bars
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Grand Marnier Nanaimo Bars
Categories: Canadian, Candies
Yield: 1 servings
2 c Graham wafer crumbs
1 c Coconut, unsweetened, flaked
1/2 c Pecans; toasted, chopped
2/3 c Butter
1/3 c Cocoa powder; unsweetened
-sifted
1/4 c Sugar, granulated
1 Egg; beaten
MMMMM--------------------GRAND MARNIER LAYER-------------------------
2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier;or orange
-liqueur
1 tb Orange rind; coarsely grated
MMMMM---------------------CHOCOLATE TOPPING--------------------------
1 tb Butter
4 oz Semisweet chocolate; melted
In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from
heat; whisk in egg. Blend into crumb mixture. Press into greased 9
inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on
rack.
Grand Marnier Layer: In bowl, place half of icing sugar with butter,
mix in half of the icing sugar with butter; mix in Grand Marnier,
remaining icing sugar and orange rind. Spread over base.
Chocolate Topping: Stir butter into chocolate until melted; spread
evenly over Grand Marnier layer. Let cool for 20 minutes in
refrigerator; cut into bars. (Bars can be covered, refrigerated up to
2 weeks, or frozen up to 2 months. Let soften slightly before serving.
VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as
above. In layer, substitute milk for Grand Marnier; add 1/2 tsp
vanilla. Substitute 2 tsp grated lemon rind for orange juice.
SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird posted by Anne
MacLellan
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(01:54:53 am) :
Nanaimo Bars
The following is a recipe for a double batch, which is a lot of Nanaimo
Bars; you can halve the recipe and still
give yourself and your friends an extreme chocolate buzz. Note that the eggs
are not cooked, so you might,
for safety's sake, substitute a pasteurized equivalent, like Eggbeaters,
which works just as well.
Base
1 cup melted butter (2 sticks)
1/2 cup granulated sugar
1 cup cocoa
2 eggs (or equivalent - e.g. EggBeaters -
if you are worried about Salmonella)
3 cups graham wafer crumbs
1 1/2 cups flaked coconut
1 cup chopped walnuts
Middle Layer
1/2 cup butter, softened at room temperature (1 stick)
4 tbsp Mrs. Bird's custard powder
2 tsp vanilla
3 tbsp milk
2 cups confectioner's (powdered) sugar
Icing
12 oz semisweet chocolate
3 1/2 tbsp butter
Base: Mix together melted butter and sugar. Add to this cocoa, then eggs.
Beat until smooth. Add graham
wafer crumbs and mix thoroughly. Add coconut and walnuts, and mix. Press
into 2 9-inch square pans.
Refrigerate while making middle layer.
Middle Layer: Cream together butter, custard powder, and vanilla. Gradually
blend in milk and confectioners sugar. Spread evenly over base. Chill well
before icing.
Icing: Melt chocolate and butter together on low heat. Spread onto chilled
middle layer. Important: if the
chocolate icing is too hot, or the middle layer isn't cold enough, the
chocolate will melt the middle layer. But if the chocolate is too cold and
the middle layer is too cold, the chocolate will be very hard to spread.
Chill and store in the refrigerator.
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