New Years Brunch and Buffet Recipes (45) 1997-12-28

Four Cheese Pizza Pockets
Italian Deli Roll
...Basic Pizza Dough
Cheesy-Pepper Quiche Appetizers
Italian Party Chicken
Sweet and Spicy Meatballs
Roasted Olives in Feta Cheese
Sour Cream Raisin Pie
Cool Whip Candy
Super Pizza Casserole
Great "No Bake" Cake
Sweet 'n Sour Chicken
Marie's Cheese Ball
Charcoaled Marinated Duck Breasts
Duck and Wild Rice Casserole
Hot Crab Dip
Crabmeat Cheese Dip
New Years Day Cheese Ball
Strata-Various Pie
Crockpot Italian Chicken
Crockpot Lacquered Chicken
Crockpot Mediterranean Stew
Dinner In 15 Minutes
1-2-3 Vegetable Chili
Catalina Chicken Stir-Fry
Potato Casserole
Fire Balls
Bananas Flambe
Chicken Picante
Tex-Mex Taco Party Dip
Broiled Chicken With Sesame-Ginger Glaze
Salmon Spread
Italian Frittata (NYC Style)
Seasoning new cast iron skillet
Texas Onion Caviar
Texas Caviar
Four Pepper Salsa
Confetti Gum Drop Bread
Randy Pollak's Christmas Persimmon Cake
Persimmon Cookies
Stuffed Mushrooms Parmigana
Stuffed Mushrooms
Italian Stuffed Mushrooms
Shrimp Stuffed Mushrooms
Rugalach

Betsy at TKL (05:40:14 am) :
Date: Thu, 11 Aug 1994 16:03:55 CDT
From: E. Stevens (CCCAMPER@MIZZOU1.BITNET)
Basic Pizza Dough is in the list of ingredients, and
Makes 8 pockets should be on the line above. Sorry for any confusion!
(10/90 Country Living Magazine )
FOUR CHEESE PIZZA POCKETS
Makes 8 pockets
Basic pizza dough on wrong line! ( Makes 8 pockets )
2 tsp. chopped parsley leaves
1 tsp chopped fresh rosemary leaves
1 tbsp cornmeal
1/2 pound fontina, cut into 1/2 inch chunks
1/4 lb. gorgonzola cheese, crumbled
1/4 lb. brie, cut into 8 slices
16 1/4 inch thick slices plum tomato (about 3 medium)
1 oz. parmesan cheese
1) Prepare basic dough, but add parsley and rosemary to the 2 cups
flour. Set aside to rise.
2) Heat oven to 450 degrees. Lightly dust 2 baking sheets with
cornmeal. Divide herbed pizza dough into 8 pieces. Form
each piece into a 6 inch round. Fill center of each round with
1 oz. fontina, 1/2 oz. gorgonzola, and 1 slice brie. Fold
dough over cheese to form pocket. Using tines of fork, crimp
open edges to seal tightly. Place pockets on baking sheets.
3) Top each pocket with 2 tomato slices. Bake ten to twelve minutes
or until golden brown. While pockets are baking, peel parmesan
into shavings. Top pockets iwth parmesan shavings and rosemary
sprigs if desired. Serve immediately OR at room temperature.
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Betsy at TKL (05:41:31 am) :
Date: Thu, 11 Aug 1994 16:03:55 CDT
From: E. Stevens (CCCAMPER@MIZZOU1.BITNET)
(10/90 Country Living Magazine )
ITALIAN DELI ROLL
Makes 8 slices
BASIC PIZZA DOUGH
1 tbsp cornmeal
1/4 lb. provolone cheese, coarsely chopped
1/8 pound salami, coarsely chopped
1 7 oz jar roasted red pepper, drain and coarsely chopped
2 tsp olive oil
1/4 tsp dried oregano leaves
1) Prepare dough and set aside to rise.
2) Heat oven to 400 degrees. Lightly dust jelly roll pan with
cornmeal. With rolling pin, roll out dough to 18x12 rectangle.
Spread provolone, pepperoni, salami, and red peppers, leaving
1/2 inch border around edges. Starting at one short end, roll
up jelly roll fashion. Secure ends and remaining short edge
by pinching together. Place roll seam side down on pan.
Brush with olive oil and sprinkle with oregano.
3) Bake 18 to 20 minutes or until golden brown. Cool on wire
rack 5 minutes. Slice and serve.
BASIC PIZZA DOUGH
Makes one 14" Pizza
2 to 2 1/2 cups unsifted all-purpose flour
1 pkg rapid rising dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees)
1 tbsp olive oil
t tbsp honey
1. In large bowl, combine 2 cups flour, the yeast, and salt.
In 1 cup measuring cup, combine water, oil, and honey; stir
into flour mixture until soft dough forms.
2. Turn dough onto floured surface. Knead, adding some remaining
flour, if necessary, until dough is very elastic - 10 to 15
minutes (should be soft, don't add too much flour )
3. Wash, dry, and lightly oil mixing bowl. Place dough in the
bowl, turning to bring oiled side up. Cover with clean cloth.
let dough rise in warm place, away from drafts, until double
in size - 30 to 45 minutes. Shape and bake according to recipe.
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Muzzley (10:15:37 am) : Cheesy-Pepper Quiche Appetizers
1 1/2 cups Longhorn cheese, shredded
2 cup shredded Swiss cheese
1 1/2 cups chopped oil peppers (if you don't have canned oil peppers, saute
some green peppers in garlic-oil)
2 cups light cream
6 large eggs
1/2 tsp. salt
1/2 tsp. white pepper
Dash of Tabasco sauce
Sweet paprika or cayenne
Grease a 9x13x2-inch pan and line it with your favorite pastry. Preheat the
oven to 425 F. and bake crust for 6 minutes. Cool. Toss cheese with 1 tbsp.
flour and sprinkle it on the bottom of crust. Top with peppers. Beat the
eggs, adding the cream, salt, pepper, and Tabasco sauce. Pour it all over
the peppers and cheese. Sprinkle with your choice of sweet paprika or
cayenne. Reduce oven temperature to 325 F. and bake your quiche for 55-60
minutes or until it is set.
Shake the quiche and if it doesn't wobble in the center, then it is done.
Also, cracks will appear when it is done. Remove from the oven and cool on a
rack for 15 minutes before attempting to cut it into small squares for
appetizers.
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Muzzley (10:36:38 am) : Italian Party Chicken
3 cups soft bread crumbs
1/3 cup grated Romano cheese
1 tsp. garlic salt
1 tsp. sweet paprika
1/4 tsp. oregano
1/4 tsp. basil
1 tsp. parsley flakes
Black pepper
6 whole chicken breasts or legs or combination
1/2 cup melted margarine
Combine the first 8 ingredients on a large piece of waxed paper. Dip each
chicken piece in butter, coating well. Roll in crumb mixture to get a thick
coating. Arrange chicken pieces on a lightly buttered large baking pan
(shallow). Drizzle any remaining butter over chicken pieces. Bake uncovered
at 325 F. for about 1 hour or check for doneness near the bone.
Note: Halve breast and legs. The night before, bake chicken only half way
through. Cool and wrap, then refrigerate. Next day, complete baking chicken
an additional 25 to 30 minutes.
You can prepare several trays of chicken for a party in advance using this
method.
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Shelby (10:56:11 am) : Sweet and Spicy Meatballs
prepared meatballs
1 can jellied cranberry sauce
1 small jar medium picante sauce
1/2 to 1 cup brown sugar
Mix cranberry sauce, picante sauce and brown sugar. Stir to dissolve
brown sugar. Pour over meatballs in crockpot and cook for several hours.
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Shelby (11:09:21 am) : Roasted Olives in Feta Cheese.
(this was the absolute HIT of our office party.)
1 cup green pimento stuffed olives
1 cup pitted black olives
3 tablespoons commercial Italian salad dressing
1/2 tsp coarse ground pepper
1/2 lb. Feta cheese, drained and crumbled (I buy it already crumbled)
3-8oz pkgs cream cheese. NOT low fat.
1/2 tsp chopped garlic
Drain olives and toss with Italian salad dressing. Place olives in baking
dish and roast olives for 25 minutes at 350 degrees. (Med hot oven) or until
slightly charred. Cool and chop. In large bowl, mix and beat pepper, feta,
cream cheese, garlic. Fold in olives. Line round, flat dish or pan with
plastic wrap. (I used a round tupperware container.) and firmly press cheese
mixture into the dish. Smooth into a large cheese round. Fold ends of
plastic wrap over all. Refrigerate for at least 4 hours, or until firm.
Invert on plate, remove wrap and serve with crackers. You can also cut into
four wedges and wrap each and give as gifts. Make 4 cups.
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Muzzley (11:14:48 am) : Sour Cream Raisin Pie - Sarah Miller's
2 eggs
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 cup sugar
1 cup sour cream
1 cup seedless raisins
1/8 tsp. salt
2 tbsp. white vinegar
Pastry for 2-crusts (9")
Beat eggs. Combine the spices with the sugar and add to the eggs. Then add
remaining ingredients and mix thoroughly. Pour mixture into an unbaked pie
shell. Put top crust on, flute edges and cut slits in top for steam to
escape. Bake at 350 F. until golden brown. (no time given, but it will turn
out great).
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Shelby (11:23:17 am) : Cool Whip Candy
My Aunt sent me this...Like truffles.
3-8 oz Hershey bars
2 medium bowls cool whip, thawed.
Vanilla wafer crumbs, cookie crumbs, or chopped nuts.
Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in cool
whip. Drop by tsps into crumbs, or nuts. Place on waxed paper. Store
covered in refrigerator.
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Muzzley (11:34:26 am) : Super Pizza Casserole
1 1/2 lbs. sweet Italian sausage
1 1/2 lbs. hot Italian sausage
4 cups chopped green peppers
2 cups chopped onions
1 lb. shredded Provolone cheese
1/3 cup cooking oil
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tsp. oregano
1 quart spaghetti sauce (homemade or jar)
1 dozen eggs
Grated Parmesan cheese
Grease bottom and sides of a 9x13x2" pan. Saute peppers and onions in oil
until tender. Remove with a slotted spoon to a dish and season with the
listed spices. Brown sausage until almost done and drain well. Pour 1/2
quart of spaghetti sauce on bottom of pan. Spoon all of the sausage over
sauce. Spoon all of the peppers and onions over meat. Sprinkle all of cheese
over vegetables. Pour remaining 1/2 quart sauce over all. Poke holes all
over top of mixture, using a wooden spoon handle. Beat eggs thoroughly.
Pour evenly over casserole. Sprinkle lavishly with Parmesan cheese. Bake in
a preheated 350 F. oven for 1 hour. let stand 10 minutes before cutting into
squares. Will serve 8 to 10.
Note: This is our favorite Super Bowl party dish...good for New Years too!
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Shelby (11:55:10 am) : Great "No Bake" Cake
Buy an angel food or pound cake.
Cut lengthwise so that there are 3 or 4 layers. Set aside.
Filling and Frosting:
2 c. sugar
16-oz. container sour cream
14-oz. bag coconut
8-oz. container whipped topping
To make filling:
Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1
c. coconut to sprinkle on the top and sides of the cake. Add remaining
coconut to sugar and sour cream mixture. Spread between layers.
To make frosting:
Add container of whipped topping to the cup of reserved filling. Frost sides
and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
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Muzzley (12:07:54 am) : Marie's Cheese Ball
2 (8-oz.) pkgs. cream cheese, softened
1 small package blue cheese
1/4 cup chopped olives (finely chopped)
1/4 tsp. garlic powder
1/2 cup toasted walnuts or pecans, chopped
Mix cheese, olives, and garlic powder together and cream well. Toast the
walnuts or pecans. Place nuts on plastic wrap and place creamed mixture on
top; sprinkle more nuts on top and sides. Bring plastic wrap up and round in
ball. Fasten with a rubber band. Chill until ready to serve. If its too be
served with fragile crackers, let stand at room temperature; then serve.
Makes 2 balls.
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BV/AR (12:21:48 am) : Sweet 'n Sour Chicken
1 (8oz) can pineapple chunks
2 lbs. chicken breast
2 T. butter
1/2 c chicken bouillon
2 large carrots, sliced
1/4 c firmly packed brown sugar
2 T cornstarch
1/4 c vinegar
2 T. soy sauce
1 med. onion, sliced and separated into rings
1/2 green pepper, cut in strips
1 (8oz) can water chestnuts, thinly sliced
Drain pineapple, reserving juice. Set aside. Bone chicken breast and cut
meat into slivers.
Saute in butter until no longer pink. Add bouillon and carrots. Cover and
cook until
carrots are tender. Combine reserved pineapple juice, brown sugar,
cornstarch, vinegar
and soy sauce. Add to chicken and carrots and cook until mixture thickens.
Just before
serving add pineapple, onion, green pepper, and water chestnuts. Cook just
until heated.
Serve over hot rice. Serves 6.
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BV/AR (12:55:59 am) : CHARCOALED MARINATED DUCK BREASTS
Duck breast
1/2 c red wine vinegar
1 c vegetable oil
1/2 t salt
1/2 t meat tenderizer
1/4 t. thyme
1/2 t. tarragon
1/4 t. pepper
2 bay leaves
bacon
Combine all ingredients except duck breast and bacon. Marinate duck breast
for at least
24 hours, turning several times. Wrap each breast with bacon and secure with
toothpicks.
Grill briefly over hot coals until bacon is done.
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BV/AR (12:56:50 am) : This recipe is so delicious that its fame is
widespread. Certainly no southern cook recipes
would be complete without it!
Duck and Wild Rice Casserole
2 med. ducks(3 c. cubed meat)
3 stalks celery
1 onion, halved
Salt
Pepper
1/2 c. oleo
1/2 c. chopped onion
1/4 c. flour
4 oz. sliced mushrooms
1 1/2 c. half and half
1 T. chopped parsley
1 (6oz) pkg. seasoned wild and long-grain rice
Slivered almonds
Boil ducks for 1 hour (or until tender) in water to cover, with celery,
onion halves, salt
and pepper; remove and cube meat. Reserve broth. C Cook the rice according
to the
package directions.
Melt oleo; saute onion; stir in the flour. Drain mushrooms, reserving broth;
add
mushrooms to the onion mixture. Add enough duck broth to the mushroom broth
to
make 1 1/2 c of liquid; stir this into the onion mixture.
Omitting almonds, add remaining ingredients plus 1 1/2 t salt and 1/4 t
pepper. Put into
greased 2 qt. casserole. Sprinkle almonds on top.
Bake covered at 350 for 15-20 minutes. Uncover and bake for 5-10 more
minutes, or
until very hot. (If the casserole has been refrigerated it will take longer
to heat.) If you
don't want to use duck, chicken is very good too!
Serves 6.
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CC/CA (1:17:04 pm) : Hot Crab Dip
24 oz. cream cheese, softened
1/2 c. mayonnaise
1/4 c. dry white wine
2 Tbls. dijon mustard
1 1/2 tsp. powdered sugar
1/2 tsp. onion juice
2 cloves garlic, pressed
1 lb. flaked crab meat
1/2 c. toasted slivered almonds
1/4 c. minced fresh parsley
Thouroughly combine the first 7 ingredients. Fold in crab meat and heat.
transfer to warm chafing dish and sprinkle with almonds and parsley. Serve
with crackers. May also be served cold.
Serves 30
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BV/AR (1:21:39 pm) : Crabmeat Cheese Dip
1/2 lb. Velveeta
2 ( 6oz) cans crabmeat, well drained
5 to 6 green onions(tops and bottoms), chopped
2 c. Hellmann's mayo
Melt cheese in top of double boiler. Ad crabmeat, green onions and mayo to
melted
cheese. Serve hot with melba rounds or chips.
Crabmeat Appetizer
12 oz. cream cheese, softened
2 T Worchestershire sauce
1 T lemon juice
2 T mayo
1/2 onion, grated, or 1 T dried minced onion
Dash of garlic salt
6 oz. chili sauce
1 T horseradish
1 (6oz) can crabmeat, drained and flaked
Mix cream chees with Worcestershire sauce, lemon juice, mayo, onion and
garlic salt.
Press into pie pan. Mix chili sauce and horseradish and spread on top of
cream cheese
mixture. Top with flaked crabmeat. Serve with melba round or Triscuits.
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BV/AR (1:42:42 pm) : New Years Day Cheese Ball
3-8oz. pkgs. cream cheese
2-5oz. jars Old English sharp cheese spread
1 jar blue cheese(moist)
2 T. grated onion
2 T dry parsley
1 T Worcestershire sauce
Garlic salt to taste
1/2 c. chopped nuts
1/2 c chopped parsley
Combine first 7 ingredients and mix well. Form into a ball. Combine chopped
nuts and
parsley.
Roll cheese ball in nut/parsley mixture and chill.
Pineapple Cheese Ball
2-8oz. pkgs. cream cheese
1-8 1/2 oz. can pineapple, drained
1 1/2 c. pecans
2 T finely chopped onion
2 T Lawry's seasoned salt
1/2 c. pecans
Let cream cheese get to room temp. Nix cream cheese, pineapple, pecans,
onion and
seasoned salt thoroughly. Make a large ball and sprinkle the 1/2 c. pecans
over it. Wrap
in wax paper and chill. Serves 12.
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Peggy, WA (3:41:03 pm) :
This is for grammy
Strata-Various Pie
Serving Size : 4
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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1/4 cup Onions -- chopped
1 Garlic cloves -- crushed
1 tablespoon Butter
10 ounces Spinach -- frozen
3 each Eggs
1 each Eggs -- separated
2 each Pie crust
175 grams Ham -- sliced
200 grams Cheese -- sliced
In a large frypan, saute onion and garlic in butter. Add spinach,
cover and cook until spinach softens. Drain very well; set aside.
Whisk together 3 eggs and 1 egg white. In one pie shell layer half the meat,
cheese, and spinach; cover with half the beaten egg mixture. Repeat layers.
Invert second pie shell over top; crimp edges. Brush top with remaining egg
yolk mixed with a bit of water; slit surface. Bake pie on cookie sheet 30 -
35 minutes
or until golden. Serve warm or cool.
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Betsy at TKL (3:57:33 pm) :
From: Bobb1744@AOL.COM
Date: Sat, 27 Jan 1996 15:43:48 -0500
To: eat-lf@blob.best.net
Crockpot Italian Chicken
Recipe By : MWAA/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Onions Tomatoes
Chicken Crockpot
Main Dishes Peppers
Healthwise Oct.3
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 5 boneless chicken breasts
16 oz can tomatoes -- (or 2-3 fresh tomato
1 onion -- sliced*
1 pinch Italian seasoning
1 green pepper -- sliced
garlic salt and pepper
Throw it all in the crock pot and cook on low 8-10 hours. Serve over rice.
Makes a good meal after a long day. I have also varied the recipe using beef
or pork. I also sometimes throw in other veggies, depending on what's in the
frig. Zucchini, green beans,peas are just a few ideas.
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Betsy at TKL (3:58:36 pm) :
From: Bobb1744@AOL.COM
Date: Sat, 27 Jan 1996 15:43:48 -0500
To: eat-lf@blob.best.net
Crockpot Lacquered Chicken
Recipe By : The Best of Electric Crockery Cooking/Bobb1744
Serving Size : 6
1 tablespoon vegetable oil -- or use Pam
2 pounds whole chicken
3 large onions -- peeled and chopped
5 large tomatoes -- chopped
1 medium orange -- unpeeled, seeded, ch
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 chicken bouillon cube -- crumbled
3 tablespoons currant jelly -- red, or raspberry
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over. Remove the chicken to a
plate. Saute the onion in the skillet until well browned. Turn into the
crockpot. Place the tomatoes, orange, sugar, salt and pepper in the pot and
set the chicken on top. Rinse the skillet with the water and scrape into the
cooker. Add the bouillon cube. Cover and cook on Low for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep warm.
Turn the pot contents into a skillet, set the heat to high and simmer until
thick enough to mound on a spoon. Stir in the jelly and the sherry and cook,
stirring until the sauce boils. Do not overcook, lest the sauce lose its
shiny quality. If you wish, add some sugar or sweet sherry to further
brighten the taste. If sauce is not shiny enough, bring back to a very brisk
boil and quickly stir in some jelly. Pour sauce over the chicken.
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Betsy at TKL (4:01:29 pm) :
From: Bobb1744@AOL.COM
Date: Sat, 27 Jan 1996 15:43:48 -0500
To: eat-lf@blob.best.net
Crockpot Mediterranean Stew
Recipe By : ReddHedd/Bob b1744
1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper -- seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 14-oz. cans garbanzo beans -- drained/rinsed
14 oz. can artichoke hearts packed in water -- drained/quartered
1 Tbsp oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes -- to taste/opt
1 pkg egg noodles -- cooked
Add all ingredients except for noodles to the crock pot and stir well.
(Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on
low for 8 hours. Serve over the cooked noodles.
- - - - - - - - - - - - - - - - - -
NOTES : Per serving: 251 calories per serving. 2 g fat. 7% from fat
* Exported from MasterCook *
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Peggy, WA (4:03:18 pm) :
15 Minute Chicken & Rice Dinner
DINNER IN 15 MINUTES
Prep Time:5 mins.
Ready In:20 mins.
Skill: No Experience Required
Serves:4
1 Tbsp. oil
4 boneless skinless chicken breast halves (about 1 1/4 lb.)
1 can (10 3/4 oz.) condensed cream of chicken soup
1 soup can ( 1 1/3 cups) water or milk
2 cups MINUTE Original Rice uncooked
2 cups fresh or frozen broccoli flowerets thawed
BROWN chicken in oil in large nonstick skillet on medium-high heat 5
minutes on each side. Remove from skillet.
ADD soup and water to skillet. Bring to boil.
STIR in MINUTE Rice and broccoli. Top with chicken; cover. Cook
on low heat 5 minutes. Stir.
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Peggy, WA (4:05:34 pm) : 1-2-3 Vegetable Chili
Prep Time:10 mins.
Ready In:25 mins.
Skill: No Experience
Required
Serves:8
1 can (28 oz.) tomatoes, undrained
1 jar (16 oz.) salsa
1 can (15 oz.) black beans, rinsed, drained
1 pkg. (10 oz.) frozen corn
1 cup sliced zucchini halves
1 tsp. chili powder
1 pkg. (8 oz.) KRAFT Shredded Mild Reduced Fat Cheddar Cheese
BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil
in saucepan on medium-high heat.
REDUCE heat to low; simmer 10 minutes.
SPRINKLE 2 tablespoons cheese in bottom of each serving bowl.
Top with chili and additional 2 tablespoons cheese. Garnish with hot red
pepper slices.
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Peggy, WA (4:08:05 pm) :
CATALINAŽ Chicken Stir-Fry
Prep Time:10 mins.
Skill: No Experience Required
Ready In:25 mins.
Serves:4
3/4 cup KRAFT CATALINA Dressing
1/4 cup soy sauce
1/2 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cubed
1 pkg. (16 oz.) frozen mixed vegetables, any variety, thawed, drained
Hot cooked MINUTE Original Rice
*Or use 3 cups cut-up fresh vegetables
HEAT dressing, soy sauce and garlic powder in large skillet.
STIR in chicken. Completely cook chicken, about 8 minutes.
ADD vegetables. Stir until cooked. Serve over rice.
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Peggy, WA (4:11:46 pm) :
Potato Casserole
Torta di Patate
Ingredients: Ingredients for 6 persons:
7 oz. starchy potatoes
1 1/4 cup flour
salt - butter, oil or lard
3 1/2 oz. Mozzarella cheese
2 tbsp. grated Parmigiano-Reggiano or Grana Padano cheese - pepper
1 demitasse spoon oregano
fresh tomato slices
extra-vergine olive oil.
Preheat the oven to 475° F. Boil, peel and mash the potatoes. Work in the
flour along with a generous pinch of salt.
Spread the potato mixture in a layer 1/4 in. thick in a baking pan rubbed
with butter, oil or lard. Cut the
Mozzarella in small cubes and arrange them atop the potato dough. Sprinkle
over grated Parmesan, a pinch of
pepper and the oregano. In the summer, slices of a fresh tomato that has
been peeled and seeded can be put
atop the torta.. At the end, pour over a bit of olive oil. Bake in a 475°
oven until the surface of the torta has
browned lightly and the potato dough is crunchy
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Cow/AR (6:34:30 pm) : * Exported from MasterCook II *
Fire Balls
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs
* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.
1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.
2. Stuff peppers lightly with cheese, then set aside.
3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty, then
wrap and seal the dough around the pepper. Coat one or two balls at a time
by shaking them in a plastic bag with the pork breading mix or seasoning of
your choice.
4. Using a lightly greased skillet, brown sausage balls until the sausage is
thoroughly cooked, turning several times.
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Serving Ideas : Interesting and different appetizer.
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Cow/AR (6:45:07 pm) : * Exported from MasterCook II *
Bananas Flambe
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bananas -- sliced thin
1/4 cup butter
4 tablespoons brown sugar
1/2 cup brandy
Saute bananas in the butter add the sugar to carmelize. Heat the brandy in a
pan until just warm. Pour over the bananas and strike a matcha nd light the
brandy, Pour into the pan. Serve over ice cream or cake with or with out
whipped cream.
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:-) (7:12:51 pm) : Chicken Picante
This recipe is unbelievably simple, and so tasty - I got the basic recipe
out of a recent magazine, can't remember which one, but I modified it to
come up with this result:
1 pound boneless skinless chicken breast, cut into tenderloin sized strips
1 1/2 cups picante sauce ( large jar)
3 Tablespoons light brown sugar
1 Tablespoon Dijon mustard
2 to 4 Tablespoons white wine
cayenne pepper,salt, black pepper, and garlic powder, to taste, sprinkled
over the chicken strips
Mix together in a bowl, the picante sauce, brown sugar, Dijon mustard, &
wine. Put the seasoned chicken strips in a small/medium casserole dish. Pour
the picante sauce mixture over the chicken, cover, and bake in a 400 degree
oven for 35 to 40 minutes. During the last 5 minutes, take a little of the
juice from dish, and in a small bowl or measuring cup, add about 1/2
teaspoon of cornstarch. Blend well with the juice and add to the casserole
dish stirring well to thoroughly blend. Recover and cook 5 minutes longer.
Serve over white rice. 3 or 4 servings
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Pat, CT (7:41:04 pm) : TEX-MEX TACO PARTY DIP
(I developed this version of the popular "7-layer dip" for friends who do
not like sour cream and/or guacamole, or just want something healthy to
snack on)
2 cans refried beans (lo-fat preferred)
1 green bell pepper, seeded and chopped
1 red, orange or yellow bell pepper, seeded and chopped
2 nice tomatoes, chopped
4 scallions, sliced
1 cup hot salsa or 1/2 cup hot and 1/2 cup mild salsa*
1 cup shredded Cheddar**
1 cup shredded Monterey Jack**
1 TBS good chili powder
1 TBS ground cumin
1/8 tsp. garlic powder
1/2 TBS parsley or cilantro
Extra salsa and tortilla chips of your choice for dipping
Heat refried beans over med. heat. Stir in chili powder, cumin, garlic
powder and parsley (or cilantro.) Taste for salt/pepper. Spread on a serving
platter (I use my Pfaltzgraff veggie tray). Spread the salsa over beans.*
Arrange chopped tomatoes over beans. Sprinkle scallions over tomatoes.
Sprinkle the two chopped bell peppers over all. Alternately sprinkle the two
cheeses over all. Sprinkle the top with chili powder for garnish (or cayenne
pepper, if you know your guests can handle it).
*I prefer hot salsa, but if I'm not sure of my guests' preference, I put
half mild and half hot. Then I put a pickled jalapeno on the hot side and a
scallion flower on the mild side.
**Hey, you skipped the sour cream and guacamole - I use real cheese or at a
minimum 2% milkfat cheeses. Sometimes I put freshly sliced and chopped
avacado in anyway!
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Pat, CT (7:47:55 pm) : BROILED CHICKEN WITH SESAME-GINGER GLAZE
This recipe is from the Better Homes and Gardens New Cookbook. I tried it
tonight for dinner and added my recommendations in (( )). This would
translate well to a party recipe using drumsticks and wings. (For dinner
portions, I found the breasts got too dry but the drumsticks were good.)
2 to 2-1/2 lbs. meaty chicken parts (breasts, thighs, drumsticks) ((and/or
wings for appetizers but skip breasts))
GLAZE:
1/3 cup plum sauce
3 TBS hoisin sauce
2 TBS soy sauce
4 tsp. honey
4 tsp. water
1-1/2 tsp. sesame seeds
1 tsp. fresh grated gingeroot or 1/4 tsp. ground ginger
1/4 tsp. Chinese 5-spice powder ((I used 1/2 tsp.))
1 clove garlic, minced
several dashes bottled hot pepper sauce ((I used 2 TBS. Wine and a dash of
cayenne)
Rinse chicken, pat dry (skin if desired). Preheat broiler. Place chicken
pieces, bone up, on unheated rack of broiler pan. Broil 4 to 5 inches from
heat about 20 minutes (10 minutes for appetizer portions like wings and
drumsticks) or until lightly browned.
Meanwhile, for glaze, in a small saucepan combine remaining ingredients.
Whisk together until mixture comes to a boil. Reduce heat and simmer
uncovered, 2 minutes.
Turn chicken, broil for 5 minutes or until tender and no longer pink. Brush
with glaze, broil 2 minutes longer or until crispy but not burned.
Serve with lots of napkins!
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Shelby/TX (8:08:26 pm) : Salmon Spread
1-16 oz can salmon
2 -8 oz pkgs cream cheese
1 T lemon juice
2 drops Tabasco.
Mix all and serve chilled with crackers.
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Pat, CT (8:18:05 pm) : January 1 Italian Frittata (NYC Style)
First of all, you need a good size (12") non-stick skillet that can
withstand 350 deg. Oven heat.
6 jumbo or 8 large eggs, at room temp. (take them out, leave in shells on
counter while you chop veggies)
1 TBS butter
1 red bell pepper, seeded and chopped
2-3 scallions, sliced
IF AVAILABLE, 2 Italian plum tomatoes, halved and thinly sliced (1/4")
1 large or 2 cloves garlic, minced or pressed
1/3 cup milk or half-n-half (I use 1% milk)
1/4 cup Parmesan (freshly grated Parmegianno-Reggiano (I know, I spelled it
wrong) is best)
1/2 tsp. dried basil
1/4 tsp. white or black pepper
pinch salt
1/2 TBS dried parsley
pinch rosemary
1/3 cup shredded mozzarella cheese
BRUNCH ACCOMPANIMENTS: Fresh Italian bread or bruschetta, beans, homemade
hash-browns or sauted chopped potatoes are excellent.
Prepare veggies. Beat eggs until frothy, add milk or cream. Add Parmesan,
garlic, and seasonings (except rosemary).
Spray your pan with olive oil, put it over med-high heat and melt but do not
brown butter. Add the peppers and scallions and stir-fry gently. Add the
rosemary and toss with veggies until fragrant. If available, add the plum
tomatoes (skip tomatoes if out of season).
Add olive oil as needed to pan so that eggs will not stick. At medium heat,
with all veggies flat in pan, pour in beaten eggs and herbs. Cook slowly,
lifting edges to let uncooked egg slip underneath. Preheat oven to 350 deg.
At this point.
NOTE: THIS IS NOT A FOLDED OMELET. When egg is set but still moist on top,
sprinkle with mozzarella and a little fresh-ground pepper, and place in oven
until fully set and mozzarella is melted. Cut into wedges and serve with
potatoes, Italian bread, bruschetta and/or beans. Mangia!
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cheat sally/wv (8:25:03 pm) :
Compaq User Jpetersoncubex@msn.com wrote in article
#mh4SGBA9GA.197@upmsnnews03.moswest.msn.net...
Forgot "recipe" for seasoning new cast iron skillet.  Can anyone help???
JPETERSONCUBEX@MSN.COM  Thanks!!
Hope this helps. From "Dutch oven Cooking" by Mike Altman 1990
Neil
BTW, In my experience I find lifting the temp to 425 works better
than 350 especially with peanut oil. The color starts out brown
and will turn black with use.
Although this book is oriented toword dutch ovens, the treatment and care
instructions are applicable to any cast iron skillet, griddle etc.. The secret
of cast iron's long life is really no secret at all. Constant and proper care
beginning with the day it is purchased will keep the oven in service for many
years. All quality ovens are shipped with a protective coating that must be
removed. This will require a good scrubbing with steel wool and some elbow
grease. Once removed, the oven needs to be rinsed well, towel dried and let
air dry. While it is drying, this would be a good time to pre-heat your
kitchen oven to 350. After it appears dry, place the dutch oven on the center
rack with it's lid ajar. Allow the dutch oven to warm slowly so it is just
bairly too hot to handle with bare hands. This pre-heating does two things, it
drives any remaining moisture out of the metal and opens the pores of the
metal.
Now, using a clean rag or preferably a paper towel, apply a thin layer
saltfree cooking oil. Oils such as peanut, olive or plain vegatible oil will
be fine. Tallow or lard will do also but these animal fats tend to brea
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Mysti (8:29:43 pm) : Texas Onion Caviar
A great Salsa
1 cup onions, chopped, sweet onion
8 ounces black eye peas, cooked or canned
1 2 ounce tin pimiento strips, or red bell pepper
1/2 cup green bell peppers, diced
1/2 cup green onions, chopped
1 clove garlic, chopped or minced
1 each jalapeno, fresh, add more or less to taste
1/4 cup Italian dressing without oil
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Combine all ingredients.
Let marinate overnight in refrigerator for best flavor.
Serve with tostado chips as and appetizer or as a salad
with frilled meats or hamburger.
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Shelby/TX (8:34:04 pm) : Texas Caviar
3 cans blackeyed peas with jalpenos, drained.
3/4 cup oil
1/4 cup vinegar
1 clove garlicm chopped
1/4 cup chopped onion
2 oz. jar pimentos
1 tsp chopped cilantro
Cracked pepper to taste.
Mix all. Chill overnight. Serve with tortilla chips.
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cheat sally/wv (8:40:44 pm) : * Exported from MasterCook *
Four Pepper Salsa
Recipe By : Susanne Anderson
Serving Size : 4 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 141/2 Oz Can Italian Plum Tomatoes -- Drained
1 Med Onion -- Thinly Sliced
1/2 Cup Celery -- Coarsely Chopped
1 4Oz.Can Green Chile -- Drained
1/3 Cup Red Bell Pepper -- Chopped
1/3 Cup Yellow Bell Pepper -- Chopped
1/3 Cup Green Bell Pepper -- Chopped
1/4 Cup Olive Oil
1 Tsp Ground Coriander
1 Tsp Salt
1 Tsp Pepper
1/4 Cup Fresh Cilantro -- Chopped
1. Combine first 13 ingredients in a processor. Finely chop using
on/off turns. Transfer to bowl. Cover and chill at least 4
hours.
Can be made two days ahead. Mix cilantro into salsa. Serve with
chips.
- - - - - - - - - - - - - - - - - -
Serving Ideas : serve with chips
NOTES : Bon Appetite 7/92 source of recipe
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cheat sally/wv (8:44:44 pm) : * Exported from MasterCook *
Confetti Gum Drop Bread
Recipe By : Pillsbury:Easiest Ever Holiday Entertaining
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Date Or Quick Bread Mix
1/4 Tsp Allspice
3/4 Cup Water
1/2 Cup Sour Cream
1/4 Tsp Rum Extract
1 Cup Large Gumdrops -- Quartered
1/2 Cup Walnuts -- Chopped
Heat oven to 350 degrees F.Grease and flour bottom only of loaf pan*.In
large bowl,combine all ingredients except gumdrops and walnuts.Stir 50 -75
strokes by hand just until dry particles are moistened.Stir in Gum drops and
walnuts.Pour into greased and floured pan
Bake at 350 degrees F for 55-65 minutes or until toothpick inserted into
center comes out clean and loaf is deep golden brown.Cool 15 minutes; remove
from pan.Cool completely.Wrap tightly; refrigerate overnight or until
chilled before slicing.
- - - - - - - - - - - - - - - - - -
NOTES : Tip
*Bread can be baked in three 5x3 inch loaf pans.prepare as directed.Bake at
350 degrees for 50 -60 minutes
High Altitude-Above 3500 ft.Add 1/4 cup flour to dry bread mix.Bake at375F
degrees for 40-50 minutes
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(8:53:44 pm) : Did a TKL search.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Randy Pollak's Christmas Persimmon Cake
Categories: Kooknet, Cyberealm, Christmas, Cakes
Yield: 1 cake
3 tb Butter 4 ts Soda
2 c Sugar 3 ts Cinnamon
2 c Persimmon pulp 1/2 ts Cloves
2 c Chopped nuts 1/2 ts Allspice
1 c Raisins 1/2 ts Nutmeg
1 c Chopped dates 1 c Milk
1 tb Orange peel 2 ts Vanilla
4 c Sifted flour
Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates
and orange peel. Sift flour, soda and spices. Add flour mixture
alternately with milk, beginning and ending with flour. Add vanilla.
Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4
hours or until a cake tester comes out clean. Let cool.
Posted by Randy Pollak, Kook-Net Recipe Network Kook-Net home -
Cyberealm BBS 315-786-1120
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CC (8:55:34 pm) : Persimmon Cookies
1 c. sugar
1 c. butter or shortening
1 egg, beaten
2 c. flour
1/2 tsp. each of cinnamon, cloves and nutmeg
1 c. Persimmon pulp
1 tsp. soda, dissolved in the pulp
1 c. each of nuts and raisins, ground
Cream butter and sugar, add beaten egg, then raisins nuts and persimmon
pulp. Add dry ingredients. drop by spoonful on cookie sheet. Bake in
moderate, 350-deg. oven approximately 10 to 15 minutes.
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CarolB, Fl (9:06:02 pm) :
Stuffed Mushrooms Parmigana
12 large mushrooms
2 Tbsp. butter
1 medium onion, diced
2 oz. pepperoni, diced
1/4 cup green pepper, diced
3 Tbsp. Parmesan cheese, grated
1 Tbsp. parsley
1/3 cup chicken broth
1/2 cup crushed saltines
dash of salt, pepper, and oregano
Saute onion and pepper in butter. Scoop out center of mushrooms and cut off
stems. Stems may be sauteed with onion and pepper. Add chicken broth.
Combine saltines and pepperoni. Add sauteed mixture. Add spices. Stuff each
mushroom and sprinkle each with Parmesan cheese. Bake at 350 deg. for 15
minutes.
Recipe from the files of Heather.
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Peggy, WA (9:07:59 pm) :
Stuffed Mushrooms
8 oz. fresh mushrooms
1 Tbsp. butter or margarine
2 Tbsp. chopped green onion
2 Tbsp. dry unseasoned bread crumbs
2 Tbsp. dairy sour cream
Dash salt
Dash pepper
Remove stems from mushrooms. Set caps aside; finely chop stems. In 1-qt.
casserole or small bowl combine
chopped stems, butter and green onion. Microwave at HIGH for 1 to 1-1/2
minutes, or until stems are tender.
Stir in remaining ingredients except mushroom caps. Spoon filling into
mushroom caps. Place on plate.
Microwave at HIGH for 2 to 3 minutes, or until hot, turning plate once.
Serves 6 to 8.
Walnut-Stuffed Mushrooms: Follow the recipe above, adding 1/3 cup chopped
walnuts and dash dried thyme
leaves with the chopped stems.
Cheese-Stuffed Mushrooms: Follow the recipe above, substituting 2
tablespoons shredded Cheddar cheese
for the sour cream.
----------------------------------------------------------------------------
Peggy, WA (9:11:05 pm) :
Italian Stuffed Mushrooms (6 muchroom caps)
8 large mushroom caps
1 cup small croutons (1/2")
3 Tbs bread crumbs
2 Tbs White wine
3 Tbs butter
2 Tbs olive oil
2 Tbs onion, diced
3 anchovy, minced
1 Tbs chopped parsley
1 tsp. marjoram
salt and pepper to taste
fresh Parmagiano cheese
Saut* the croutons in some olive oil until crisp.
Remove the stems from 6 of the mushrooms. Chop the stems and the
remaining two mushrooms
Heat the butter and olive oil in a large saut* pan over low heat. Add
the onions, marjoram, anchovy, parsley and salt and pepper.Cook
until the onions soften.
Add the wine to the pan to deglaze. Add the croutons and some
Parmagiano and cook for a few minutes. Remove the mixture from the
pan.
Saut* the mushrooms in a little oil and butter until they start to
brown. Turn over and cook the bottoms briefly.
Fill the mushrooms with the onion/crouton mixture and sprinkle with
Parmagiano. Bake in a 375F oven for 10 minutes. After baking, finish under a
broiler to brown them. May be refrigerated, but serve at room temperature
----------------------------------------------------------------------------
Peggy, WA (9:26:49 pm) :
Shrimp Stuffed Mushrooms
Ingredients (24 servings)
24 lg Mushroom Caps Stems Removed
1 c Finely Chopped Cooked Shrimp
1 tb Cracker Crumbs
1 tb Minced Onion
1 tb Minced Parsley
1 tb Soft Butter
1 ts Minced Tarragon
Salt
1 lg Egg
Buttered Bread Crumbs
Instructions
Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and
egg together. Fill the mushroom caps
with the mixture, sprinkle with buttered crumbs and bake in a 350°F oven for
15 to 20 minutes.
----------------------------------------------------------------------------
Betsy at TKL (9:59:00 pm) :
RUGALACH
1 c. butter
8 oz. pkg. cream cheese
1/4 tsp. salt
2 c. flour
1 c. chopped walnut
1/2 c. sugar
1 tbsp. cinnamon
Raspberry jam
Make dough a day ahead. Beat butter, cream cheese and salt until creamy. Add
flour and mix well. Shape into 14 balls. Cover and refrigerate overnight.
Then preheat oven to 350 degrees. Mix nuts, sugar and cinnamon in bowl. Roll
pastry balls out into circles. Cut in fourths -- spread with jam and
sprinkle with cinnamon mixture. Roll each quarter into a crescent. Bake 10
to 12 minutes until lightly brown.
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END OF FILE
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