New Year's Party Recipes (58) 1997-12-27

Hot Crab Dip
Parmesan Cheese Straws
Easy-As-Pie Cheese Straws
Tuna and Olive Spread
Cream Cheese 7 Layer Mexican Dip
Hot Cran-Apple Cider
Party Sandwiches For A Crowd
Party Sandwich Loaf
Lasagna
Cheese Appetizer Wheel
Fireside Punch
Swedish Meatballs
Swedish Dill Salad
Hot Berry-Brandy Punch
Ladles' Seafood Thermidor
Marinated Shrimp
Mormon Champaigne
Pepper Jack Egg Rolls
Garlic Boursin Cheese Spread
Onion, Meat, and Potato Casserole
Spicy Black Beans & Rice
Baked Crab and Shrimp
Marinated Shrimp
Sweet and Sour Chicken Wings
Quesadilla Pizza
Hot Creamy Sausage Dip
Mexican Mocha
Mock Champagne
Shrimp Cheese Roll
Spicy Artichoke Dip
Corned Beef Spread
B.'s Barbeque Beef For New Year's Eve
New Year's Black-Eyed Pea Salad
New Year Casserole
New Year's Turkey Soup
New Year's Chicken Or Turkey
Recipe For A Happy New Year
New Year's Day Dip
New Year's Eve Blackeyed Pea Dip
Boursin Cheese Spread
Individual Beef Wellingtons
Buffalo Wings
Caramelized Onion Tart
Hopping John (For New Year's Day)
Hopping John
Spicy Hopping John
Savory Beef and Cheese Roll-Ups
Oven Stew
Chocolate Pecan Pie
Caribbean Fudge Pie
Poor Man's Pecan Pie
Buttermilk Soup
Eggplant With Tsatsiki
Tsatsiki
Deli Cheesecake
Lucky Almond Cake

Betsy at TKL (10:06:24 am) :
Date: Sun, 14 Aug 1994 20:57:38 EDT
From: Vicki Vail (Love2Bake@AOL.COM)
Hot Crab Dip
1/2 pound regular crab meat
1 8-oz pkg cream cheese, softened
1/2 cup sour cream
2 Tblsp mayonnaise
1 Tblsp lemon juice
1 Tblsp Worcestershire sauce
1/2 tsp dry mustard
1 Tblsp milk (approx)
1/4 cup grated cheddar cheese, divided
garlic salt, to taste
crackers for serving
In a large bowl, mix cream cheese, sour cream, mayo, lemon juice,
Worcestershire, mustard and garlic salt until smooth. Add enough milk to
make mixture creamy. Stir in half the grated cheddar. Fold crab meat into
this mixture. Pour into a greased 1-quart casserole. Top with remaining
grated cheddar. Bake at 325 degrees F until mixture is bubbly and browned on
top -- about 30 minutes. Serve warm with good crackers.
Yields about 4 cups of dip
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Betsy at TKL (10:23:45 am) :
Date: Fri, 9 Sep 1994 14:43:33 CDT
From: Elizabeth Stevens (CCCAMPER@MIZZOU1.BITNET)
From September 1994 Southern Living Magazine
Parmesan Cheese Straws
2/3 cup refrigerated preshredded Parmesan cheese*
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp salt
1/t tsp ground red pepper
1/4 cup milk
Pecan halves, optional
Position knife blade in food processor bowl; add cheese and butter. Process
until blended. Add flour, salt, and red pepper; process about 30 seconds or
until mixture forms a ball, stopping often to scrape down the sides.
Divide dough in half, roll each portion into 1/8 inch thick rectangle, and
cut into 2 x 1/2 inch strips. Or shape dough into 3/4 inch balls; flatten
each
ball to about 1/8 inch thickness. Place on ungreased baking sheets; brush
with
milk. Top with pecan halves, if desired.
Bake at 350 degrees F. 7 minutes for strips and 10 minutes for rounds or
until lightly browned. Transfer to a wire rack to cool. Yield: 5 dozen
straws or 3 dozen wafers.
* 2/3 cup freshly grated Parmesan cheese plus an additional 1/4 cup
all-purpose flour may be substituted for pre-shredded Parmesan cheese.
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Betsy at TKL (10:24:11 am) :
Date: Fri, 9 Sep 1994 14:43:33 CDT
From: Elizabeth Stevens (CCCAMPER@MIZZOU1.BITNET)
From September 1994 Southern Living Magazine
EASY-AS-PIE CHEESE STRAWS
1 (11 ounce) package pie crust mix
1 (5 ounce) jar sharp process cheese spread
1/4 tsp ground red pepper (optional)
Position knife blade in food processor bowl; add all ingredients, and
process about 30 seconds or until mixture forms a ball, stopping often to
scrape
down sides.
Use a cookie press fitted with a bar-shaped disk to shape dough into 2.5
inch straws, following manufacturers directions. Or divide dough in half,
and
shape each portion into a 7 inch log; wrap in plastic and chill one hour.
Cut
into 1/4-inch slices. Place on lightly greased baking sheets.
Bake at 375 degrees for 8 minutes or until browned. Transfer to wire racks
to cool. Yield: 5 dozen.
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Peggy,. WA (10:58:46 am) : Tuna and Olive Spread
1 can (6oz.)STARKISTÆ TUNA, drained
1 hard-cooked egg or 2 hard-cooked egg whites
1/2 cup soft cream cheese
1/4 cup prepared green onion dip
1 can (4 1/4 oz.) chopped ripe olives
Salt and pepper to taste
Snipped chives and paprika, for garnish
Crackers, assorted breads or raw vegetables
Directions:
1.In a food processor bowl with metal blade, place tuna, egg, cream cheese
and onion dip; process until smooth.
2.Transfer to bowl; stir in olives, salt and pepper.
3.Chill several hours or overnight before serving. Serve or mold into
special shape, if desired.
4.Garnish with chives and paprika. Serve with crackers.
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Peggy, WA (11:47:34 am) :
Cream Cheese 7 Layer Mexican Dip
INGREDIENTS:
1 package (8 oz.) cream cheese, softened
1 tablespoon taco seasoning
1 cup (each) guacamole, salsa and shredded lettuce
1 cup (4 oz.) shredded sharp cheese
1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or
quiche dish.
Layer remaining ingredients over cream cheese mixture. Refrigerate.
Serve with tortilla chips. Makes 6 to 8 servings.
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BV/AR (1:47:00 pm) : OVEN STEW
HOT CRAN-APPLE CIDER
In large kettle, combine 2 quarts apple cider, 1 1/2 quarts cranberry
cocktail, 1/4 cup brown sugar (packed),
four 3-inch sticks cinnamon and11/2 teaspoons whole cloves. Heat to boiling;
reduce heat and simmer 15 to
20 minutes. Strain. 25 servings (about 1/2 cup each).
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BV/AR (2:03:37 pm) : PARTY SANDWICHES FOR A CROWD
Checkerboard Sandwiches: Prepare Ribbon Loaves (below) as directed
except-after chilling, cut each
loaf crosswise in half. Cut halves lengthwise into thirds. Turn the middle
section of each upside down and
put it back in place so that colors alternate. Press together; chill. Cut
loaves into 1/2-inch slices; cut each
slice in half. 6 loaves (about 180 sandwiches).
Ribbon Loaves: To make 3 loaves, trim crusts from 1 loaf white and 1 loaf
whole wheat or rye unsliced
sandwich bread; cut each lengthwise into 6 slices. For each ribbon loaf,
spread 2 slices white and 1 slice
whole wheat bread with 1/2 cup of your favorite sandwich spread on each
slice.
Assemble loaves, alternating white and whole wheat slices; top with an
unspread whole wheat slice. Wrap
and chill. Cut loaves into1/2-inch slices; cut each slice in half. 3 loaves
(about 180 sandwiches).
Pinwheels: Trim crusts from thin slices sandwich bread. Spread each slice
with soft butter and 3
tablespoons of your favorite sandwich spread. Roll up as for jelly roll;
secure with wooden picks. Wrap and
chill. Cut into 1/2 -inch slices. One roll makes 8 sandwiches.
Shrimp Cucumber Rounds: Cut sandwich bread slices into 2-inch rounds. Spread
each round with Lemon
Butter: Mix 1 tablespoon lemon juice and 1/4 cup soft butter. Top with a
cucumber slice, a dab of softened
cream cheese and a cooked tiny shrimp. Three 2-inch rounds per slice.
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BV/AR (2:12:44 pm) : PARTY SANDWICH LOAF
Trim crust from 1 loaf unsliced sandwich bread; cut lengthwise into 4
slices. Spread 3 slices with softened
butter. Place 1 slice on serving plate; spread with Salmon Filling (below).
Top with second slice; spread
with Chicken-Olive Spread (below). Top with third slice; spread with Golden
Cheese Spread (below). Top
with unbuttered bread slice.
Mix 2 packages (8 ounces each) cream cheese, softened, and 1/2 cup light
cream; tint with few drops yellow
food color. Frost loaf; chill until set, about 30 minutes. Wrap loaf with
damp cloth; chill at least 21/2 hours. 12
to 14 servings.
Salmon Filling: Mix 1 can (7 3/4 ounces) salmon, drained and flaked, 1/2 cup
chopped celery, 1 1/2 teaspoons
lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup mayonnaise and
1 hard-cooked egg, chopped.
1 1/2cups.
Chicken-Olive Spread: Mix 11/2 cups finely chopped chicken, 1 1/2 cup finely
chopped celery, 2 tablespoons
chopped green olives, * teaspoon salt and 1/2 cup plus 2 tablespoons
mayonnaise. 2 cups.
Golden Cheese Spread: Mix 2 cups shredded Cheddar cheese (about 8 ounces), 1
package (3 ounces)
cream cheese, softened, 1/4 cup mayonnaise, 1/2 teaspoon Worcestershire
sauce and *teaspoon each
onion salt, garlic salt and celery salt. 1 1/2 cups.
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Cow/AR (2:16:52 pm) : * Exported from MasterCook II *
Lasagna
Recipe By : Corine/Wanda Gore
Serving Size : 8 Preparation Time :1:05
Categories : Beef/Veal Grains And Pasta
Sauces Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic
1 medium onion
1/2 bell pepper
1 1/2 pounds goround beef or deer
1 can tomato paste
2 cans water using the paste can
1 large can tomatoes
4 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
3/4 package lasagna noodles
2 cartons sour cream
3/8 ounce mozzarella cheese
Brown the garlic, onion, celery, green pepper and meat in olive oil. Add
tomato paste, water, tomatoes, seasoning and sugar. Simmer 2 to 3 hours.
Layer in a large baking pan a layer of noodles, sour cream, sauce and
cheese. Repeat until you have used the ingredients ending with the cheese.
Bake for 45 minutes at 350*
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NOTES : This freezes well
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BV/AR (2:19:40 pm) : CHEESE APPETIZER WHEEL
1 stick or 1/2 packet pie crust mix
2 ounces crumbled blue cheese
1 tablespoon horseradish
1/2 cup shredded Swiss cheese
1 tablespoon milk
1 package (3 ounces) cream cheese, softened
1/4 cup sliced pimiento stuffed olives
Heat oven to 450. Prepare pastry for One-crust Pie as directed on package
except-add Swiss
cheese to dry mix. Divide dough in half. Roll one half into 9-inch circle;
place on ungreased baking sheet.
Turn pastry under 1/2 inch around edge; flute and prick. Bake about 8
minutes or until golden brown.
Roll other half of dough into 7-inch circle; place on ungreased baking
sheet. Score into 16 sections (do not
cut completely through pastry). Cut around rim of each section to form
scalloped edge; cut 2-inch hole in
middle of circle. Sprinkle with paprika. Bake about 8 minutes or until
golden brown. Cool.
Beat cream cheese, blue cheese, horseradish and milk until smooth and
fluffy. Fold in olives. just before
serving, spread cheese mixture evenly to edge of 9-inch circle; top with
scalloped circle. To serve, cut into
wedges. 16 servings.
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Patti/Denver (2:21:18 pm) : Fireside Punch
6 cups apple cider
1 12 oz can frozen lemonade concentrate
1 cup granulated sugar
1 cup peach schnapps
1 cup rum
Fresh lemon peel to garnish
In a Dutch oven, combine first three ingredients; bring to a boil. Remove
from heat; stir in schnapps and rum. Serve in hot mugs with lemon peel
garnish.
Yield: 12-6 ounce servings
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RP/OH (2:23:10 pm) : Quesadillas
(my version quick and easy)
10 flour tortillas (must be flour)
1 qt of tomatoes (or equivilant)
1 or more jalapeno peppers
1 small onion
1 # monteray jack cheese
I put the peppers,onion and tomatoes in the blender until peppers and onions
are fairly well ground up.
Grate cheese and put about 1/4 cup in tortilla and roll up. Place in 9X13
greased pan. continue until use all tortillas. Pour rest of sauce over top
and top with rest of cheese. Bake covered or uncovered at 350 about 30 min
until cheese is good and melted. Can do in MIcrowave but cover with saran.
Hope you can understand this
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BV/AR (2:26:51 pm) : SWEDISH MEATBALLS
3 cups dry bread crumbs
6 egg yolks or 3 whole eggs
11/2 cups light cream
1/4 cup plus 2 tablespoon minced onion
1 1/2 pounds ground beef
* pound ground pork
2 tablespoons salt
3/4 pound ground veal
1 teaspoon pepper
1 1/2 cups milk
1/2 teaspoon allspice
Shortening
In large bowl, soak bread crumbs in cream; mix in meat thoroughly. Stir in
remaining ingredients except
shortening. Shape mixture into 1-inch balls. Melt shortening in large
skillet; brown and cook meatballs.
Serve meatballs from chafing dish; keep "seconds" warm in the oven. 25
servings.
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BV/AR (2:28:59 pm) : SWEDISH DILL SALAD
2 cups diced pared cooked potatoes
2 cups diced herring in wine sauce
2 cups diced cooked beef
Mayonnaise, if desired
2 cups diced dill pickles
1 hard-cooked egg
1 cup diced pickled beets
Sliced beets, if desired
In large bowl, combine potatoes, beef, pickles, diced beets and herring
(with sauce). Cover; chill several
hours. Just before serving, add mayonnaise; toss until ingredients are
moistened. Garnish salad with diced
egg white, sieved egg yolk and sliced beets. 25 servings.
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Patti/Denver (2:32:24 pm) : Hot Berry-Brandy Punch
2-12 ounce packages frozen raspberries, thawed
1 gallon cranberry juice cocktail
2 cups granulated sugar
2 cups blackberry brandy
1/2 cup raspberry flavored liquer
In a blender or food processor, puree raspberries. Strain; discard seeds and
pulp. In a dutch oven, combine raspberry puree abd remaining ingredients.
Bring to a boil; stirring until sugar dissolves. Serve warm.
Yield: 20-6 ounce servings
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BV/AR (2:40:07 pm) : LADlES' SEAFOOD THERMIDOR
2 cans (4 ounces each)sliced mushrooms
2 cans (5 ounces each)lobster, drained and broken apart
2 tablespoons butter or margarine
1 cup milk
4 cans (10* ounces each) condensed cream of shrimp soup
2 cans (7 1/2 oz each) crabmeat, drained and cartlidge removed
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
4 cans (4 1/2 ounces each) shrimp, drained
1/2 teaspoon dry mustard
Crisp Croustades (below)
In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in
butter until heated through. Stir in
remaining ingredients except sherry and croustades. Heat to boiling,
stirring constantly. Stir in sherry. Serve
over croustades. 12 servings.
Crisp Croustades
Heat oven to 375. Cut 3 unsliced loaves sandwich bread into 2-inch slices.
With cookie cutter or cardboard
pattern, cut slices into rounds. Cut out center of each round, leaving
1/2-inch-thick wall on bottom and
sides. Brush tops and sides of rounds with melted butter or margarine. Bake
on ungreased baking sheet 12
to 15 minutes or until golden. About 15 croustades.
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Cow/AR (2:43:19 pm) : * Exported from MasterCook II *
Marinated Shrimp
Recipe By : Corine/ Marx Brothers
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Fish/Shellfish
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 cup fresh basil -- chopped
2 tablespoons parsley -- minced
1/4 cup red pepper -- minced
1/4 cup yellow pepper -- minced
1 red onion -- finely chopped
1 bunch scallions -- thinly sliced
1/4 teaspoon sugar
1/4 cup lime juice
1 tablespoon lime zest
2 pounds shrimp -- cleaned and cooked
Combine all of the ingredients in a bowl or baggie and marinade for at least
two hours. This can be used as a salad with avocados or as a appetizer or as
a main course.
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Amberlee (4:23:50 pm) : "Mormon Champaigne" (for those3 who can't drink or
don't drink alcohol)
1 2-liter bottle of Vernors (or gingerale if Vernors is unavailable)
1 can white grape juice
Prepare grape juice as indicated on the can and add Vernors to taste (approx
1 liter sometimes a little more...)
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Amberlee (4:28:09 pm) : Here is a great appetizer! We had these on our
honeymoon in Toronto at a place called Studebakers.
Pepper Jack Egg Rolls
Egg Roll wrappers
Monteray Pepper Jack Cheese
Oil to fry egg rolls
Cut cheese in small rectangular chunks
wrap in the egg roll wrappers and deep fry. Serve with sweet and sour sauce
and ranch dressing!
This is a wonderful easy and deliscious dish.
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SueA, CA (4:45:30 pm) : Garlic Boursin Cheese Spread
1 or 2 cloves garlic
1/2 cup cottage cheese
2 (3-ounce) package cream cheese, softened
2 teaspoons freeze-dried chives
2 teaspoons dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Postition knife blade in food processor bowl; add garlic. Process until
finely chopped, stoppping once to scrape down sides. Add cottage cheese and
remaining ingredients, process until smooth, stopping twice to scrape down
sides. Yield 1 cup
To reduce fat and calories, substitute reduced-fat cottage cheese and
reduced-fat cream cheese. Do not pipe this softer mixture.
From Southern Living Annual 1994
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Belinda (5:46:55 pm) : Onion, Meat, & Potato Casserole
This is by no means a gourmet dish! It is, however, a tried & true favorite
of the "meat & potatoes" crowd!
6 large Vidalia onions, peeled & thinly sliced
6 large white potatoes, peeled & thinly sliced
2 cans condensed Cream of Mushroom soup
4 TS oil
1/2 ts salt
1/4 ts pepper
1 1/2 to 2 pounds lean ground beef
Brown meat in hot oil; drain off fat and add salt and pepper. Grease a large
casserole dish and make alternate layers of onions, potatoes, and meat. Pour
mushroom soup on top and bale at 350 dgrees for 45 minutes. 8 Servings
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Liana,TX (6:42:14 pm) : Pat, CT (6:37:12 pm) : Spicy Black Beans & Rice
(from Better Homes & Gardens New Cook
Book) (modified by Pat from CT)
1 med. chopped onion
2 cloves garlic, minced
2 TBS olive oil
1 15 oz. can black beans, rinsed
1 14-1/2 oz. can chopped tomatoes
2 cups hot cooked brown or long-grain rice
PAT RECOMMENDS: 1/2 TBS cumin, 1/4
tsp cayenne pepper & 1 TBS dried parsley
(or cilantro if you like it)
Heat oil in med. saucepan, add onion and
cook until hot but not browned. Add garlic
and quickly stir; add cumin, cayenne and
cook for 1 minute (don't let garlic brown).
Stir in rinsed drained beans and undrained
tomatoes. Add parsley (or cilantro). Cover
and simmer 15 minutes. Check for
seasonings.
To serve, divide cooked rice among four
plates, make a well in the middle. Spon bean
mixture into wells and sprinkle w/additional
herbs and/or chopped green onion and/or
cheese. Happy New Year!
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Lara,AL (7:31:21 pm) : This recipe is super-simple!
Baked Crab & Shrimp
1 medium green pepper, chopped
1 small onion, finely chopped
1 cup chopped celery
1 pound crab meat
2 pounds shrimp, cooked & peeled
salt & pepper, to taste
2 teaspoons Worcestershire sauce
1 cup mayonnaise
1 cup buttered bread crumbs
Combine all ingredients except crumbs. Place in a buttered casserole dish
and sprinkle with crumbs. Bahe at 350 degrees for 30 minutes. Makes 4 to 6
servings
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Betsy at TKL (7:32:14 pm) :
Title: Marinated Shrimp
Categories: Shrimp, Seafood, Book, Appetizers
Yield: 8 servings
1 lb Cleaned and cooked shrimp
1 md Onion, finely sliced and
Seperated in rings
2/3 c Salad oil
1/2 c White vinegar
Pinch of salt
1 1/2 ts Tabasco
2 ts Celery seed
Alternate layers of shrimp and onion in large bowl. Mix next 4 ingredients
quickly with a handblender. Add celery seed, stir and pour over shrimp and
onion. Cover and refrigerate for at least 24 hours. To serve, set out large
bowl of shrimp and surround with small bowls/plates/cleaned clam shells and
cocktail picks. Invite guests to scoop up a few shrimps and onions and eat
out of bowls or shells. Great for patio parties. Recipe can be doubled.
Source: Eaton's Great Canadian Recipe Challenge 1993
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Betsy at TKL (7:34:38 pm) :
Title: Sweet and Sour Chicken Wings
Categories: Appetizers, Chicken, Poultry, Book, Tried 1994
Yield: 12 servings
24 Whole chicken wings
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/4 ts Garlic powder
1/2 c Ketchup
1/2 c Vinegar
1/2 c Sugar
1/2 c Water
Preheat oven to 350 F. Season wings with salt, pepper and garlic powder.
PLace in a shallow baking dish and bake for 15 minutes. in a small
saucepan, combine ketchup, vinegar, sugar and water. Heat, stirring until
well blended. Brush sauce over wings and continue baking for 20 to 30
minutes, or until wings are tender. Remove from oven, and serve.
Source: Creative Cooking-Poultry by Marian Hoffman
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Betsy at TKL (7:36:32 pm) :
Title: QUESADILLA PIZZA
Categories: Appetizers, Pizza
Yield: 2 servings
2 Flour tortillas (6-7")
1/4 c Shredded Cheddar cheese
Olive oil
1/4 c CONTADINA Pizza Squeeze Pizza Sauce
1/4 t Ground cumin
2 T Refried beans
1 T Dried green chiles
1 T Thinly sliced green onion
1 T Sliced ripe olives
1 T Shredded Monterey Jack cheese
Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush
lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for
4 minutes. In small bowl, combine pizza sauce and cumin; spread on
tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives
and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes
longer or until cheese is melted. Cut into wedges.
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CarolB, Fl (7:38:22 pm) :
* Exported from MasterCook *
Hot Creamy Sausage Dip
Recipe By : Bob Evans Sausage
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 lb Bob Evans Zesty Hot Roll Sausage
5 green onions -- chopped, divided
1 c sour cream
1/2 c mayonnaise
1/4 c grated Parmesan cheese
1 2 oz jar chopped pimientos -- drained
Preheat oven to 350ƒ. In large skillet over medium heat, brown and
crumble sausage until no longer pink. Remove from heat, drain off
drippings and add all remaining ingredients except one green onion.
Pour into one quart baking dish. Bake 20-25 minutes until bubbly.
Garnish with remaining green onion. Keep warm, and serve with Melba
toast, sesame or wheat crackers. Refrigerate leftovers. Can be
reheated for later serving.
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Betsy at TKL (7:44:52 pm) :
Title: Mexican Mocha
Categories: Beverages
Yield: 1 servings
3 c Milk
12 oz Evaporated milk
1/3 c Chocolate syrup
1 tb Instant coffee granules
6 Cinnamon sticks, (3 inch long)
1 1/2 c Frozen whipped topping, thawed
Combine first four ingredients in a 2 qt micro bowl cover with plastic wrap
, fold back the edge of wrap to let steam out. micro on med 50% power for
4-8 mins until steaming, stirring at once. To serve, pour into 5 mugs, &
add a cinnamon stick to each mug. Top with 1/4 c whipped topping yield 5 c.
from southern living Dec 1993 issue by Louise E Ellis of Talbott, ten.
From: Lisa Wilson
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Betsy at TKL (7:46:01 pm) :
Title: MOCK CHAMPAGNE
Categories: Beverages
Yield: 12 servings
2/3 c Sugar
2/3 c Water
1 c Grapefruit juice
1/2 c Orange juice
3 tb Grenadine syrup
28 oz Ginger ale; chilled
Combine sugar and water in saucepan over low heat. Stir until sugar is
dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to
grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger
ale just before serving.
Makes about 1 1/2 quarts
(C) 1992 The Los Angeles Times
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Betsy at TKL (8:55:52 pm) :
Title: Shrimp Cheese Roll
Categories: Appetizers, Seafood, Cheese, Eggs
Servings: 28
1 1/2 c Muenster Cheese (Shredded)
1 c Cooked Shrimp
1/4 c Green Onion (Slice Thin)
2 Eggs
1/2 ts Salt
1/8 ts Pepper
1 pk Cresent Rolls
1 tb Butter (Melted)
1 Egg Yolk W/1 tb Water (Opt.)
In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
and eggs; set aside. Unroll cresent roll dough onto lightly floured
surface. Pinch together perforations on both sides of dough. Fold in half
crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch
strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
seam and ends together, then moisten slightly with water and smooth lightly
with dull edge of knife to seal dough well. Lift roll onto ungreased
cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400ØF for
25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp
knife, cut in 1/2 inch slices. Makes 28.
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Betsy at TKL (9:00:18 pm) :
Title: Spicy Artichoke Dip
Categories: Dips, Appetizers
Servings: 2
1 c Grated Parmesan cheese
1 c Mayonnaise
1 cn (14-oz.) artichoke hearts, drained, chopped
1 cn (4-oz.) chopped green chilies, drained
1 Garlic clove, minced
2 tb Green onion slices
2 tb Chopped tomatoes
Preheat oven to 350 F. Mix all ingredients except onions and tomatoes.
Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until
lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or
pita bread triangles.
Makes 2 cups.
Source: [Kraft]
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Candy,VA (9:06:24 pm) : CORNED BEEF SPREAD
2 pkg buddig corn beef(lunch meat packages)
2 pkg cream cheese
garlic powder to taste
4-5 green onions, 1 T mayo
...............
Cut corn beef into small pieces, add to cream cheese,add chopped onions,
garlic powder and mayo. Use as cracker spread.Need to refrigerate 6-8hrs
first
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sara, ga (9:15:19 pm) : B.'S BARBEQUE BEEF FOR NEW YEAR'S EVE
1 c. Pepsi Cola
1 c. ketchup
Dash of salt and pepper
1/2 c. chopped onion
A drop of liquid smoke (optional)
Early in the day clean several celery stalks and stuff them with our
favorite stuffings. (Cream cheese, peanut butter). Wrap and refrigerate.
Next, prepare: about 3 pounds round steak, trimmed and cut into pieces. Put
steak pieces into a crockpot. Add: Cook on high about 2 hours to get it
started. Then on low for about 3 to 4 hours, until VERY tender. Remove meat
from crockpot and put on platter. Shred the meat by pulling it apart with
forks. Return the meat to the sauce in crockpot. Stir well. Let cook on low
for about 30 minutes or less. Spoon beef onto buns and serve with The Celery
Stalks at Midnight.
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sara, ga (9:16:50 pm) : this looks like a good alternative to the usual
fare:
NEW YEAR'S BLACK-EYED PEA SALAD
3 (16 oz.) cans black-eyed peas
1 c. salad oil
1/2 c. red wine vinegar
1 garlic bud (optional)
1/2 c. chopped red onion
1/2 tsp. salt
Pepper to taste
1 tsp. chili powder
Drain peas. Put in bowl and add other ingredients. Marinate for 24 hours in
refrigerator.
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sara, ga (9:18:10 pm) :
NEW YEAR CASSEROLE
2 lbs. sauerkraut, fresh, canned or
packaged
1 lb. solid piece of bacon, with rind
1 c. rice
2 lbs. boneless pork cut into 1" cubes
Salt, freshly ground black pepper
1 1/2 c. finely chopped onions
1 tsp. finely chopped garlic
2 tbsp. paprika
1 lb. Polish or Italian sausage, cut
into 1/8" slices
2 c. chicken stock, fresh or canned
1 1/2 c sour cream
3/4 c. milk
1/2 tsp. salt
1/2 tsp. paprika
Preheat the oven to 350 degrees. Wash the sauerkraut under cold running
water, then let it stand in cold water for 10 minutes to reduce the
sourness. Squeeze it dry by the handful and set it aside. With a sharp
knife, cut the bacon off the rind, leaving 1/4" of the fat attached to the
rind. Dice the bacon into 1/4" chunks. In a heavy 10" skillet, cook the
bacon until it is slightly crisp, then transfer it with a slotted spoon to a
large mixing bowl. Pour off from the skillet all but a thin film of the fat
and reserve it. Drop the rice into 2 quarts of slightly salted boiling
water. Bring the water to a boil again and cook the rice for 3 minutes. Pour
it into a colander, rinse it with cold water and set aside. Sprinkle the
pork cubes with salt and a few grindings of pepper. Heat 3 tablespoons of
the bacon fat in the skillet until a light haze forms over it. Then add the
pork cubes. Over medium heat toss them about for 5 to 6 minutes, or until
they are lightly browned on all sides. With a slotted spoon transfer the
pork to the mixing bowl with the bacon and add the onions and garlic to the
fat remaining in the skillet. Stirring occasionally, cook them for about 5
minutes or until the onions are lightly colored. Off the heat, stir in the 2
tablespoons of paprika, continuing to stir until the onions are well coated,
then scrape the mixture into the mixing bowl with the bacon and pork. Return
the skillet to the heat and add the sausage and, using more of the bacon fat
if necessary, cook it until it is lightly browned. Transfer the sausage to
the mixing bowl, and add 1 cup of the stock to the skillet. Bring to a boil,
stirring in any brown bits clinging to the bottom and sides of the pan. Then
pour the stock over all the ingredients and with fork, toss them together
gently but thoroughly. Line a heavy 6 quart casserole with the sauerkraut,
after pulling it apart with your fingers. Spread the meat onion mixture over
the sauerkraut. Spread the rice on top of that. Combine the sour cream and
milk and pour the mixture evenly over the rice. Score the bacon rind and cut
it into 5 or 6 equal strips. Distribute these over the top of the casserole
and sprinkle with 1/2 teaspoon salt and a few grindings of pepper and
paprika. Over medium heat on the top of the stove, heat the casserole until
it boils or sizzles. Cook, uncovered in the middle of the oven for 1 1/4
hours, adding the other cup of stock after 1 hour. Serve directly from the
casserole. Serves 8.
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sara, ga (9:21:33 pm) : i'm going to make this soup tomorrow
NEW YEAR'S TURKEY SOUP
1 meaty turkey carcass
8 c. of water
1 tbsp. instant chicken bouillon
granules
1 (16 oz.) can tomatoes, cut up
1 c. sliced celery
1/2 c. sliced carrot
1 med. turnip (pared and dice) 1/2 cup
1/2 c. chopped onion
1/4 c. snipped parsley
1 to 2 snipped parsley
1 to 2 tsp. salt
1 bay leaf
In large dutch oven, combine turkey carcass, cutting as necessary to fit
pan, water, and bouillon granules. Bring to boiling. Reduce heat. Cover and
simmer 1 1/2 hours. Remove turkey carcass. When cool enough to handle,
remove meat from bones; discard bones. Add meat to broth along with
undrained tomatoes, celery, turnip, onion, parsley, salt and bay leaf. Bring
to boiling. Reduce heat. Cover and simmer 30 minutes or until vegetables are
"nearly tender" remove bay leaf.
NEW YEAR'S CHICKEN OR TURKEY
3 1/2 c. chicken or turkey, cooked
1 lb. hot sausage
1 (6 oz.) box Uncle Ben's long grain
and wild rice with seasonings
2 to 2 1/2 c. chicken broth
2 cans mushroom soup, undiluted
1 c. herb stuffing mix
1 tbsp. melted butter
Cut up chicken into small pieces. Scramble sausage in frying pan. Follow
directions on rice package for preparation of rice, using broth instead of
water. Stir all ingredients together in bowl and put in a 7 1/2 x 12 inch
casserole dish. Sprinkle with herb stuffing mix that has been tossed with a
tablespoon of melted butter. Bake at 350 degrees for 30 minutes.
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sara, ga (9:29:19 pm) : RECIPE FOR THE NEW YEAR
Take twelve fine, full grown months. See that these are thoroughly free from
old memories of bitterness, rancor, hate and jealousy. Cleanse them
completely from every chimming spite; pick off all pettiness and littleness.
In short, see that these months are as fresh and clean as when they first
came from the great storehouse of time. Cut these months into 30 or 31 equal
parts. This batch will keep for just one year. Do not attempt to make up the
whole batch at one time. So many people spoil the entire lot this way. But,
prepare one day at a time as follows: Into each day put twelve parts of
faith, eleven of patience, ten of courage, nine of work (some people omit
this ingredients and spoil the flavor of the rest), eight parts of hope,
seven of fidelity, six of liberality, five of kindness, four of rest
(leaving this out is like leaving the oil out of the salad) - don't do it,
three parts of prayer, two of meditation and one well selected resolution.
Then put in about a teaspoonful of good spirits, a dash of fun, a pinch of
jolly, a jigger of laughter, a sprinkling of play and a heaping cupful of
good humor. Cook thoroughly in a fervent heat, garnish with a few smiles and
a sprig of joy, then serve with sweetness, unselfishness, and cheerfulness
and a happy new year is a certainty.
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sara, ga (9:30:59 pm) :
NEW YEAR'S DAY DIP
1 lg. onion, minced
2 stalks celery, finely chopped
4 jalapeno peppers, seeded and finely
chopped
1/2 c. catsup
1/4 c. finely chopped green pepper
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. hot sauce
3 tsp. chicken-flavored bouillon
granules
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 (16 oz.) cans black-eyed peas,
rinsed and drained
1 (14 oz.) can whole tomatoes,
drained and chopped
1 tsp. garlic powder
1/2 c. bacon drippings, melted
3 tbsp. all-purpose flour
Combine first 11 ingredients in a saucepan. Cook over low heat until mixture
begins to simmer. Stir in black-eyed peas, tomatoes, and garlic powder.
Simmer 30 minutes, stirring frequently. Combine bacon drippings and flour.
Add to mixture in saucepan. Simmer 10 minutes. Serve dip with tortilla
chips. Yield: 4 cups.
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sara, ga (9:31:57 pm) : NEW YEAR'S EVE BLACKEYED PEA DIP
4 (15 oz.) cans blackeyed peas
(drained)
3 jalapeno peppers (canned), seeded
and chopped
2 tbsp. jalapeno liquid from can
1 sm. onion, chopped
2 cloves garlic, minced
1 (4 oz.) can green chili peppers,
chopped
1/2 lb. Old English cheese, grated
1 c. butter
Combine first 6 ingredients in blender. Melt butter and cheese in microwave
or in saucepan on low heat. Stir in blackeyed peas. May be served hot or
cold. Serves approximately 20 people.
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Alicia, IL (9:47:36 pm) : BOURSIN CHEESE SPREAD
2 8oz pkgs of soft cream cheese
1/2 c. unsalted butter
2 cloves minced garlic
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp sweet basil
1 tsp oregano
1/4 tsp dill weed
1/2 tsp salt
1/8 tsp chives
1/8 tsp parsley
cream all ingredients, then refrigerate a few hours. Serve with crackers or
veggies.
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Cow/AR (10:09:17 pm) : * Exported from MasterCook II *
Individual Beef Wellingtons
Recipe By : Corine
Serving Size : 8 Preparation Time :0:00
Categories : Beef/Veal Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 5oz beef tenderloin steaks
1 tablespoon salad oil
1 package puff pastry sheets
1/2 pound creamy liverwurst
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 egg
1 tablespoon water
Lightly brown steaks in hot oil over medium high heat. Drain on paper
towels; chill. Thkaw pastry 20 minutes. Preheat oven to 400*. Stir together
liverwurst, green onion and parsley; spread evenly on top and sides of each
steak. On a lightly floured surface, roll each pastry sheet into a 14 inch
square. Cut into 4 seven ince squares. Mix water with the egg, and brush the
pastry with the egg wash. Place steak on each pastry square
Pinch edges to seal. Place on ungreased baking sheet, seam side down.
Decorate with pastry trimmings.
- - - - - - - - - - - - - - - - - -
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Cow/AR (10:19:38 pm) : * Exported from MasterCook II *
Buffalo Wings
Recipe By : Anchorage News
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Poultry
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds frozen chicken wings
1/2 cup oil
2 tablespoons garlic, finly chopped
Paprika
Blue Cheese Dip
1 pint sour cream
blue cheese
4 ounces
1/4 cup white wine
2 tablespoons worcestershire sauce
2 cloves garilc, finly chopped
Fry the wings in oil and chopped garlic and paprika. Drain and melt a pound
of butter and a couple bottles of louisiana hot sauce and tons of garlic.
Whip up dip by crumbling cheese well and mixing all the remainder of
ingredients. Serve with celery sticks , carrots, and dip
- - - - - - - - - - - - - - - - - -
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sara, ga (10:40:45 pm) : how about this one, april:
CARAMELIZED ONION TART
4 bacon slices, chopped
3 tbsp. butter
4 lb. onions, thinly sliced
Ground white pepper
1/2 of 17 1/4 oz. box frozen puff
pastry sheets, thawed
Cook bacon in heavy large skillet over medium heat until golden, about 8
minutes. Reduce heat to low and add butter and onions. Saute until onions
are brown and jam-like, about 1 hour. Season with salt and white pepper.
Cover. Chill. Roll out pastry sheets to 13 inch square. Fit pastry into 11
inch tart pan with removable bottom; trim excess dough. Freeze 30 minutes.
Preheat oven to 425 degrees. Fill crust with onions. Bake until crust is
golden, about 25 minutes. Cool slightly. Serves 6.
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sara, ga (10:47:29 pm) :
HOPPING JOHN (FOR NEW YEAR'S DAY)
1 c. dry black-eyed peas
5 c. boiling water
4 thick slices bacon, 1/2 inch pieces
1 c. chopped onion
1/2 c. chopped red or green pepper
1 clove garlic, minced
2 c. water
1 tsp. salt
1 bay leaf
1 dash of cayenne pepper
1 dash of black pepper
3 c. cooked rice
Boil peas in the 5 cups water for 2 minutes, then let soak overnight. Rinse
and drain; cook bacon; add onion, pepper, and garlic; saute until tender.
Add peas, 2 cups water, salt, bay leaf, cayenne, and black pepper. Cover and
simmer 40-50 minutes until peas are tender. Remove bay leaf and stir in
rice. Simmer 10 minutes until liquid is absorbed.
HOPPING JOHN
1 1/4 c. dry black-eyed peas
1 1/2 c. sliced onions
1 clove garlic, minced
1 bay leaf, optional
1/2 tsp. pepper or to taste
1/4 tsp. crushed dried red pepper
4 c. water
8 oz. salt pork, rinsed & diced
3 c. hot cooked rice
Rinse peas. In a 3 quart covered saucepan, bring peas and water to boiling.
Boil 2 minutes; remove from heat. Let stand for 1 hour (or add peas to water
and soak overnight). Do not drain. Add onion, pork, garlic, bay leaf, pepper
and red pepper. Bring to boiling; simmer covered until peas are tender,
50-60 minutes. Stir often. Remove salt pork and bay leaf; mash peas
slightly, if desired. Season to taste with salt and other seasonings. Serve
with rice or add rice and peas; serve together. Salt pork may be left in
peas. Cooked ham bits or crumbled, crisp fried bacon may be added.
HOPPING JOHN
1 pkg. black-eyed peas (16 oz.)
Water to cover
2 smoked ham hocks
1 diced onion
1-2 red peppers (if using dried
chiltepius maybe 1 is enough)
2 c. cooked rice
1 bay leaf
1/2 c. diced celery
Salt & pepper to taste
Soak dried peas overnight. Cook with ham hocks, pepper pods and other
seasonings. Simmer at least 2 hours, or until peas are tender and liquid is
low. Remove ham hocks, trim off meat and discard bones. Return meat to
kettle and fold in rice. Continue simmering, uncovered, until all liquid is
absorbed. Serve with green salad and rolls.
SPICY HOPPING JOHN
2 c. dried black-eyed peas
8 c. water
1 med. (8 oz.) ham hock
1 (16 oz.) can tomatoes, cut up
1 c. chopped onions
1 c. chopped celery
1/4 tsp. dried basil, crushed
1 bay leaf
1 c. long grain rice
Rinse peas. Combine peas and water, bring to a boil. Simmer 2 minutes. Cover
and let stand for 1 hour. Do not drain. Add remaining ingredients except for
rice. Cover and simmer until peas are tender, about 1 1/4 hours. Lift out
ham hock, remove meat from bone, dice and return to pea mixture. Add rice.
Cover and simmer for 20 minutes or until rice is tender. Add more water, if
desired. Makes 12 to 14 servings.
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Belinda,GA (11:32:30 pm) : Savory Beef & Cheese Roll-Ups
2 (5oz) containers vegetable soft cream cheese
4 ( 10-inch) flour tortillas
1 cup shredded carrot
1 cup shredded Monterey Jack cheese
8 lettuce leaves
1 pound thinly sliced roast beef
Spread vegetable cream cheese evenly over one side of each tortilla; top
each evenly with carrot, shredded cheese, lettuce, & roast beef, leaving a
1/2 inch border around edges. Roll up tortillas tightly, and wrap in plastic
wrap. Store in refrigerator up to 8 hours. Unwrap roll-ups and cut in half
before serving.
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BV/AR (1:47:00 pm) : OVEN STEW
4 pounds beef round steak, cut into 1-inch cubes
4 cups sliced carrots
2 cups sliced celery
4 medium onions, sliced
2 cans (5 ounces each)water chestnuts, drained and sliced
2 cans (6 ounces each) sliced mushrooms, drained
1/4 cup plus 2 tablespoons flour
2 tablespoons sugar
2 tablespoons salt
2 cans (16 ounces each)tomatoes
2 cups Burgundy*
Heat oven to 325. In roasting pan or 2 Dutch ovens, mix meat, carrots,
celery, onions, water chestnuts and
mushrooms. Mix flour, sugar and salt; stir into meat mixture(s). Stir in
tomatoes and Burgundy. Cover; bake
4 hours or until meat is tender. 12 servings.
*2 cups water plus 2 teaspoons instant beef bouillon can be substituted for
the Burgundy.
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Shelby (6:31:29 pm) : For April
Chocolate Pecan Pie
2 sq. unsweetened choc.
3 T butter
3/4 cup sugar
1 cup light corn syrup
3 eggs slightly beaten
1 tsp vanilla
1 cup chopped pecans
1 unbaked pie shell
Whipped cream
Melt choc. and butter over hot water or in microwave. Combine sugar and
syrup in a saucepan. Bring to a quick boil. Boil for 2 minutes. Add choc.
mixture. Slowly add to beaten eggs, stirring constantly. Add vanilla and
nuts. Pour into pie shell. Bake at 375 for 45-50 minutes. Cool, top with
whipped cream. Makes 1 pie.
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Betsy at TKL (7:08:47 pm) :
CARIBBEAN FUDGE PIE
From: Cookbook USA CD
1/4 c. butter
3/4 c. firmly packed brown sugar
3 eggs
1 (12 oz.) pkg. semi-sweet chocolate morsels, melted
2 tsp. instant coffee
1 tsp. rum extract
1/4 c. flour
1 1/2 c. chopped pecans, divided
1 unbaked 9" pastry shell
Whipped cream (opt.)
Cream butter and sugar; add eggs, one at a time, beating well after each
addition. Add melted chocolate, coffee powder and rum extract. Stir in flour
and 1 cup pecans. Pour into pastry shell; sprinkle with remaining pecans.
Bake at 375 degrees for 25 minutes or until done. Cool; top with whipped
cream, if desired. Yield: 1 (9") pie.
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linda, ky (8:05:20 pm) : POOR MAN'S PECAN PIE
1 c. corn syrup
1 c. sugar
1 c. quick cooking oats
1/2 c. melted margarine
2 eggs
1 Tbsp. vanilla
1 unbaked 9-inch pie shell
Mix the ingredients and pour into pie shells. Bake at
350 degrees for 50 minutes.
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Betsy at TKL (8:11:59 pm) :
BUTTERMILK SOUP
From: Cookbook USA CD
1 qt. buttermilk
1 c. mashed potatoes, set aside
1 tbsp. butter or margarine
In saucepan heat buttermilk over low heat until bubbles appear around edges
of pan. Add butter and continue stirring until melted. Slowly add potatoes
and stir until mixed in with liquid. Remove from heat and serve. Serves 4 to
6.
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Betsy at TKL (8:34:06 pm) :
EGGPLANT WITH TSATSIKI
1 eggplant, approximately 1 3/4 lb.
Salt
1 1/4 c. plain yogurt
Juice of 1/2 lemon
2-3 cloves garlic
1/2 bunch fresh dill
1/2 cucumber
Freshly ground white pepper
Flour
Olive oil
Rinse and dry the eggplant and trim off the ends. Cut the eggplant on a
slant into slices 1/2 inch thick. Lay the slices next to one another on a
plate and sprinkle both sides with salt. Leave for about 20 minutes to allow
excess moisture and bitter juices to be drawn out. During this time the
tsatsiki can be prepared. Mix the yogurt with the lemon juice. Peel the
garlic and chop as finely as possible or crush over the yogurt with a garlic
press. Rinse the dill, shake dry and chop finely. Stir into the yogurt with
the garlic. Wipe the cucumber and grate over the mixture. Season generously
with salt and pepper, then beat vigorously until the tsatsiki is light and
frothy. The process of beating will distribute and enhance the flavors of
the ingredients. Cover the dish and put in the refrigerator to chill. Rinse
the eggplant slices and pat dry with paper towels. Dredge each slice with
flour. This is best done by pressing both sides of each slice into the flour
and shaking off the excess flour afterwards. Heat a few tablespoons of oil
in a skillet and fry the eggplant, a few slices at a time, over a high heat
until they are golden brown on both sides. Add more oil to the pan if
necessary. Turn the slices only once to prevent them breaking. Remove from
the pan and drain on paper towels. Pat the upper surfaces with paper towels
as well so that all the oil is removed. Serve the eggplant hot or cold with
the tsatsiki poured over it.
----------------------------------------------------------------------------
Betsy at TKL (8:42:37 pm) :
From Amy Gale's collection:
Tsatsiki
From: doussis@convex1.TCS.Tulane.EDU (Evangelos Doussis)
Date: Tue, 13 Jul 93 09:22:27 -0500
ingredients
4-5 cloves garlic crushed to death (juices saved with the garlic)
1/2 lb. plain flavour yogurt
1/2 tblspoon olive oil
salt and pepper
1/4 cucumber, peeled , grated, and drained
assembly
mix first four ingredients
store in fridge until ready to serve (at least 1/2 hour)
mix in cucumber right before serving
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Betsy at TKL (8:38:47 pm) :
Sender: Foodlore/Recipe Exchange (EAT-L@listserv.vt.edu)
From: Leanda Goss ldgoss@METRONET.COM
Deli Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups graham cracker crumbs (16 crackers)
2 tablespoons sugar
3 tablespoons butter -- melted
2 8 oz pkgs cream cheese PLUS
1 3 oz pkg cream cheese, additional
1 cup sugar
2 teaspoons lemon peel -- grated
3 eggs
1/4 teaspoon vanilla
1 can cherry or blueberry pie filling
1. Preheat oven to 350 degrees. Stir together the grahm crackers, 2
tablespoons of sugar and melted butter.
2. Press the crumbs into a 9-inch pan. Bake this crust 10 minutes, then
cool.
3. Reduce the heat to 300 degrees. Beat the cream cheese; when it is
whipped, add 1 cup of sugar and beat mixture until it is fluffy.
4. Add the lemon peel and vanilla.
5. Beat in one egg at a time.
6. Pour this mixture into the cooled crumb crust; bake the cake one hour,
until the center is firm.
7. Cool the cake to room temperature. Yield: 12 servings. This is a rich,
delicious cheesecake, New York deli style. It makes a good alternative to
the standard layer cake for birthdays.
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BV/AR (00:23:37 am) : Bake A Lucky Almond Cake
Start a fun tradition on New Year's Eve with this Almond Legend Cake.
Somewhere
inside is hidden a single, whole almond. According to the legend, the person
who gets
the whole almond, will enjoy good fortune during the coming year! This is
lots of fun
for families or at a party! By the way the cake is wonderful too.
Original recipe from: Judy Cunningham
Almond Legend Cake
1 (2 1/2 oz pkg. silvered almonds, chopped
1/3 c. butter, softened
1/3 shortening
1 1/2 c. sugar, divided
3 eggs, separated
1 t. grated lemon rind
2 T. lemon juice
1 t. vanilla extract
1 t. almond extract
2 1/3 c all purpose flour
2 t. baking powder
1/4 t. soda
3/4 t. salt
3/4 c. milk
1/2 t. cream of tartar
1 whole almond
Apricot Glaze (below)
Sprinkle chopped almonds into a well-greased 9" Bundt
pan; set aside.
Cream butter and shortening: gradually add 1 1/4 c sugar, beating until
light and fluffy.
Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat
well.
Combine flour, baking powder, soda and salt; stir well. Add dry ingredients
to creamed
mixture alternately with milk, beginning and ending with flour mixture,
beating well
after each addition. Set batter aside.
Beat egg whites ( at room temp.) with cream of tartar until foamy. Gradually
add
remaining 1/4 c sugar, beating until stiff peaks form; fold egg white
mixture into reserved
batter.
Pour batter into prepared Bundt pan. Press one whole almond * just below
surface of
batter. Bake at 300 for 1 hour and 20 minutes or until cake tests done. Cool
cake 10
minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert
cake on
serving plate. Cool completely. Drizzle Apricot Glaze over cake. Yield: one
9" cake.
Apricot Glaze:
1/2 c apricot preserves
2 t. rum or orange juice
Strain preserves through a sieve. Add rum or juice; stir well. Yield: about
1/2 cup.
* If serving for large group of people you may want to place 2 or 3 almonds
in different
parts of the cake. Spread more good fortune!
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END OF FILE
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