http://www.kitchenlink.com TALK TKL Kitchen Chat Room - 12-29-97
RECIPE RIOT!
Pistachio Pudding Surprise
Tomato Cheese Fondue
Italian Cream Cake
Cheddar Fondue
Chili-Cheese Straws
Mexican Fondue
Beer Cheese Fondue
Swiss Cheese Fondue
Cheese Fondue
Batter Fried Jalapeno Peppers
Fire Balls
Beef/Cheese Enchiladas
7 Layer Brownie Ice Cream Cake
Apple Cranberry Pie
Coconut Cream Pie
Chocolate Pecan Chocolate Chunk Pie
Ensalada De Nopalitos (Mexican Prickly Pear Salad)
Carrot Casserole
Shredded Carrot Casserole
Carrot Nuggets En Casserole
Carrot Casserole
Macaroni and Cheese - Carrot Casserole
Winter Carrot Casserole
Bread Crumb Pancakes
Carrot Pancakes
Crescent Rolls
Bread Machine Burger Buns
Turtle Pecan Pie
Roasted Thai Turkey Nuggets
Lemonade Chicken
Lemon Rosemary Chicken
Honey Basted Turkey
Mushroom Oatmeal Patties
Crockpot Stuffed Turkey Breast
Juicy Turkey Breast
Crabby Mushrooms
Taco Salad
Tortilla Soup
Hot Hoppin' John Salad
Betsy at TKL (7:29:00 pm) :
Date: Fri, 13 Dec 1996 00:43:10 EST
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Pistachio Pudding Surprise
2 cups (1 pt.) sour cream
1 (4-serving size) pkg. pistachio instant pudding
1 cup flaked coconut
1 (8 1/4 or 20 oz.) can crushed pineapple
1/2 - 1 cup miniature marshmallows (optional)
Combine sour cream and pudding mix. Add coconut, pineapple and
marshmallows and stir until blended. Spoon into an 8 x 4- or 9 x 5-
inch loaf pan and freeze until firm, at least 3 hours.
A jello mold can be used. Dip pan in warm water and unmold onto serving
plate. May be chilled and served just like pudding also.
Recipe is from a church fundraiser cookbook called _Community Cooks
Come Alive_.
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CarolB, Fl (7:31:24 pm) :
Recipe Name : Tomato Cheese Fondue
Description :
Servings : 5
Category : TOMATO JUICE
AMERICAN CHEESE
BREAD CRUMBS
FONDUE
Ingredients
1 cup tomato juice
1 cup coarse soft bread crumbs
1 cup sharp American cheese, grated
1 tbls butter, melted
1/2 tsp salt
4 eggs, separated
Preparation
Pour tomato juice over bread crumbs and let stand until well soaked. Stir in
cheese, melted butter and salt. Beat egg yolks thoroughly and stir unto
bread crumb mixture. Beat egg whites until stiff and fold in lightly but
thoroughly.
Turn into buttered 6-cup casserole, and bake in a moderate over (325ø) 45
minutes to 1 hour, or until a sharp knife inserted in the center comes out
clean.
Copyright © 1997 U.S. Information Services. All Rights Reserved.
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Betsy at TKL (7:31:45 pm) :
Date: Fri, 13 Dec 1996 09:29:50 EST
From: Marietta J Slater (marietta2@JUNO.COM)
Subject: EAT-L Digest - 12 Dec 1996 to 13 Dec 1996
Italian Cream Cake
1 stick margarine
1/2 c. vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp. soda
1 cup buttermilk
1 tsp. vanilla
1 small can coconut
1 cup chopped nuts ( I prefer pecans)
5 egg whites, stiffly beaten
Cream margarine and shortening. Add sugar and beat until mixture is
smooth. Add egg yolks and beat well. Combine flour and soda and add to
creamed mixture alternately with buttermilk. Stir in vanilla extract.
Add coconut and nuts. Fold in egg whites. Pour into 3 greased and
floured 8 inch cake pans. Bake at 350 degrees for 25 minutes or until
cake tests done; cool. Frost with cream cheese frosting.
Cream Cheese Frosting
1 8 oz. softened cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
chopped pecans
Beat cream cheese and margarine until well blended. Add sugar and mix
well. Add vanilla and beat until smooth, spread on cake. Sprinkle with
pecans.
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CarolB, Fl (7:41:15 pm) : Cheddar Fondue
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 pound shredded cheddar cheese
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 pinch cayenne
salt -- to taste
Mix shredded cheese and flour until cheese well coated. In a fondue pot heat
milk and onion to not quite boiling. Stir in the cheese a little at a time,
continuing to heat and stir until all the cheese is melted. Add
Worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol
burner. Serve with French bread cubes.
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Betsy at TKL (7:49:22 pm) :
Date: Fri, 9 Sep 1994 14:43:33 CDT
From: Elizabeth Stevens (CCCAMPER@MIZZOU1.BITNET)
From September 1994 Southern Living Magazine
Chili-Cheese Straws
2 cups (8 ounces) shredded Monterey Jack Cheese with peppers, softened
1/2 cup butter or margarine, softened (not melted)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
* Combine cheese and butter, stirring until blended. Gradually add remaining
ingredients, stirring until mixture is not longer crumbly and will shape
into a ball.
* Use a cookie press fitted with a star-shaped disk to shape dough into
straws, following manufacturers instructions. Or divide dough into fourths,
and roll
each portion into a 1/4 inch thick rectangle on wax paper. Cut into 2 x 1/2
inch strips with a knife or pastry wheel. Place on ungreased baking sheets.
* Bake at 375 degrees F. for 8 minutes or until lightly browned. Transfer to
wire racks to cool. Yield: about 8 dozen.
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CarolB, Fl (7:49:53 pm) : Here is one with the beloved Velveeta!
* Exported from MasterCook *
Mexican Fondue
Recipe By : Prodigy Food & Wine Board
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 pound Velveeta® process cheese, -- cut in small cubes
milk
1/2 pound shredded sharp cheddar cheese
picante sauce
1 cup prepared chili, -- pureed in blender
Place Velveeta® cubes in a microwave safe bowl and microwave on high for
about 30 seconds. Stir and repeat until cheese is almost melted. Add about
1/2 cup of the picante sauce and the shredded cheddar. Microwave as before
until cheese is nearly melted. Taste and add more milk or picante sauce as
needed. Add hot cheese to chili in blender bowl; pulse just enough to mix.
Serve with tortilla chips.
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CarolB, Fl (8:17:46 pm) : BEER CHEESE FONDUE
1 small clove garlic
3/4 c. beer
8 oz. process swiss cheese, shredded
4 oz. sharp cheddar, shredded
1 Tbsp. flour
1 dash hot pepper sauce
--rub inside of heavy saucepan w/garlic.
--pour in the beer and heat slowly.
--coat cheeses with flour.
--gradually add to beer, stirring constantly.
--stir vigorously without boiling, until thick.
--add hot sauce and transfer to fondue pot
over low flame.
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Cow/Ar (8:20:03 pm) : * Exported from MasterCook II *
Swiss Cheese Fondue
Recipe By : Culinary Arts Inst.
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Egg, Cheese And Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound swiss cheese -- shredded
3 tablespoons cornstarch
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon dry mustard
2 cups buttermilk
1 clove garlic -- split
1 loaf dark rye bread -- cubed
1/4 teaspoon nutmeg
Toss chees with a mix of cornstarch, salt, pepper and dry mustard.
Heat buttermilk with garlice over low heat. When hot remove the garlic and
add cheese. stir constantly until cheese is melted. Add nutmeg.
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cheat sally/wv (8:22:27 pm) : * Exported from MasterCook *
Cheese Fondue
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:25
Categories : Cheese Luncheon
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white wine
1/2 whole garlic clove -- pressed
1 pound Gruyere cheese -- grated
2 tablespoons cornstarch
2 tablespoons kirsch
1/4 teaspoon nutmeg
1/2 teaspoon salt
In the top of a double boiler, heat wine until barely simmering. Add garlic.
Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add
Kirsch and seasonings, continuing to stir until smooth. Turn into Fondue
pot, keep warm over alcohol lamp while serving.
Serve with chunks of French bread, slices of apples and pears, and quartered
carrots to dip in cheese.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1638 620 1466 0 2551 0 0
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Betsy at TKL (8:24:09 pm) :
From: TURNER7@APPLE.COM (Brenda Turner)
Date: Mon, 4 Apr 1994 17:02:53 GMT
Batter Fried Jalapeno Peppers
I blanch the peppers first, fill with cream cheese, then put in the freezer
for about 20 minutes. Then, I dip them in a mixture of 1/2 flour and 1/2
cornmeal (and whatever spices you want to add - garlic
powder/salt/pepper/cayanne pepper, etc) and then add to that a mixture of 1
egg slightly beaten and ~ 1/3 cup of milk. The consistency of the batter
should not be too thick but should also not be runny.
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CarolB, Fl (8:26:55 pm) :
Fire Balls
Preparation Time: 30 Minutes
Recipe By: Jo Anne Merrill
Skill Level: Beginner
Serves: 4
Ingredients
12 Ounces Jalapeno peppers, canned
1 Cup Buttermilk baking mix
6 Ounces Mozzarella cheese -- shredded
1 Pound Sausage
6 Ounces Seasoned bread crumbs
Preparation
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.
Stuff peppers lightly with cheese, then set aside.
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.
Using a lightly greased skillet, brown sausage balls until the sausage is
thoroughly cooked, turning several times.
* * * * * * * * * * * * * * * * * * * * * * * * * * *
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summer (8:46:21 pm) : Beef/Cheese Enchiladas
Preparation time: 35-40minutes
anybody can do it
serves a bunch
Ingredients
2lbs ground beef
1 medium onion
1 can cream of chicken soup
1/2 block of velveeta cheese
1 can chopped green chilis
1/2 can evaporated milk
2 cups of shredded cheddar cheese
1 package corn tortillas
Preparation: Brown hamburger meat and onions then drain fat. In saucepan
heat cream of chicken soup, velveeta, evaporated milk and chilis till well
mixed. Makes a great dip as well. Soften corn tortillas in hot oil and drain
on paper towel. Roll meat and onions with small amt cheddar cheese in
tortillas. Layer pan then poor cheese sauce over. Cook enchiladas in the oven
till bubbly and brown. It's really good.
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Betsy at TKL (8:47:53 pm) :
Sender: Foodlore/Recipe Exchange (EAT-L@listserv.vt.edu)
From: Leanda Goss (ldgoss@METRONET.COM)
* Exported from MasterCook II *
7 Layer Brownie Ice Cream Cake
Recipe By :
Serving Size : 12 Preparation Time :0:35 Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 1/3 cups flour
6 cups vanilla ice cream -- softened
*GARNISH*
whipped cream
raspberries
heath bars -- crushed
Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a
guide. Place on a stack of 6 more pieces waxed paper. Using the traced
circle as a guide, cut through all pieces of paper, giving you 7 waxed paper
rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch springform
pan ready. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small
bowl until blended and smooth. In a large bowl with electric mixer, beat
butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa
mixture (batter may look curdled) With mixer on low speed, gradually add
flour until well blended (batter will be very stiff). Spread the 7 rounds of
waxed paper out on countertop. Drop a levely 1/3 cup batter in center of
each round. Divide remaining 1/3 cup batter between rounds (about 2
teaspoons each). Moisten a cookie sheet with water. Place 2 waxed paper
rounds on sheet (the water will stop them from slipping). Spread batter
almost to edges of rounds. Bake 8 minutes or until surface looks dry and set
but is slightly springy to the touch. (While first batch bakes, spread out
batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3
minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake
and cool remaining layers. Meanwhile,line springform pan with palstic wrap,
letting enough wrap extend about sides of pan to cover top when filled. Peel
waxed paper off cooled brownie layers. Place 1 layer in bottom of pan.
Spread evenly with 1 cup ice cream. Top with another brownie layer, then
another cup ice
cream. Repeat with 5 more brownie layer and hte ice cream, ending with a
brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours
or wrap airtight and freeze up to 1 month. To serve; Remove sides of pan and
peel palstic wrap down from sides. Lift cake off plastic wrap onto serving
plate. 332 calories, 16 f fat Exchanges: 2 starch, 1 fruit, 3 fat
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Betsy at TKL (8:50:56 pm) :
Title: Apple Cranberry Pie
Categories: Pies, Fruits
Yield: 8 servings
1/2 c Sugar
2 tb Flour
1/4 ts Cinnamon
1/4 ts Salt
1 ts Orange zest*
1/2 c Honey
1 tb Butter or margarine
3 c Fresh cranberries
2 c Apples, diced, peeled
Pastry for 2-crust pie
*Zest is grated orange peel.
Turn oven on to 425 degrees F.
In a medium pot, combine first 7 ingredients. Cook 2
minutes, stirring until sugar dissolves. (This could
also be done in a microwave oven using a glass measure
cup or bowl.) Add the cranberries and apples and boil
for 5 minutes or until the berries burst. Cool. Pour
into a pastry-lined 9" pie pan. Arrange strips of
pastry lattice fashion over filling. Trim edges and
flute. Bake 35 to 40 minutes.
Source: Apple Kitchen Cook Book
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Betsy at TKL (8:52:20 pm) :
From: IN%"routzahn@BABEL.LING.NWU.EDU" Melissa Routzahn
To: IN%"EAT-L@VTVM1.CC.VT.EDU" "Multiple recipients of list EAT-L"
From "Fried Green Tomatoes at the Whistle
Stop Cafe"
COCONUT CREAM PIE
3 egg yolks
1/3 cup sugar
1/4 salt
2 1/2 tablespoons cornstarch
1 tablespoon melted butter
2 cups scalded milk
1 cup grated coconut
1 teaspoon vanilla or rum
1/4 teaspoon nutmeg
9-inch pie shell, baked
Beat egg yolks. Beat in sugar, salt, cornstarch, and butter gradually.
Pour in milk and blend. Cook over boiling water, stirring constantly
until thick. Add coconut, and cool. Add flavoring and nutmeg and pour
into shell. Cover with meringue and bake 15 to 20 minutes in 300-degree
oven.
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Betsy at TKL (8:55:24 pm) :
Date: Tue, 28 Jun 1994 20:00:58 EDT
From: Laura Smith (houghsmith@PYMVDS.PHYSICS.NCSU.EDU)
From: Death By Chocolate Cookbook. I made this pie for my sister's birthday
and she said it was the best present she ever got.
Chocolate Pecan Chocolate Chunk Pie
Tart Shell Dough
1 3/4 c, all-purpose flour
6 tblsp. butter cut into 1 tblsp. pieces
1 tblsp granulated sugar
pinch of salt
1/4 c. ice water
Mix 1 1/4 c. flour, butter, sugar and salt in the bowl of an electric mixer.
Mix on low until flour and butter are cut together. Add ice water and
continue
to mix on low for 10 to 15 seconds. Wrap in film wrap and refridgerate for
at
least four hours. After 4 hours, transfer dough onto clean, dry, lightly
floured surface (remaining flour). Roll the dough into a circle about 15
inches round and place into a 9 by 1 1/2 inch false bottom pan. Trim the
extra
dough and refridgerate for 30 minutes,
Chocolate Pecan Chocolate Chunk Filling
1/4 pound butter
1/2 c. sugar
12 oz. semisweet chocolate chopped into 1/4 inch pieces
2 oz unsweetened chocolate, chopped into 1/4 inch pieces
1 1/2 c, dark corn syrup
1 tblsp vanilla extract
1/4 tsp. salt
8 eggs
3 cups pecan halves
Preheat oven to 325 degrees. To prepare filling, heat butter and sugar
together in a saucepan over medium-high heat. Stir constantly while bringing
to a boil. Allow mixture to boil for 1 1/2 minutes then transfer to the bowl
of an electric mixer. Use a rubber spatula to stir in 6 oz. of semisweet
chocolate and the unsweetened chocolate. Continute to stir until chocolate
is
melted. Add dark corn syrup, vanilla, and salt. Now add the eggs and mix
well
on medium speed.
Remove pie shell from refridgerator and place on cookie sheet. Evenly
disperse
the pecan halves over the bottom of the shell. Spread the remaining 6 oz of
semisweet chocolate over nuts. Slowly pour mixture and bake for 1 hour.
Reduce temp to 300 degrees and cook for 1 more hour. Enjoy!
Laura hough Smith
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cheat (9:54:36 pm) : * Exported from MasterCook *
Ensalada De Nopalitos (Mexican Prickly Pear Salad)
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 8 Preparation Time :0:00
Categories : Hot And Spicy Salad
Latin American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces nopalitos -- * see note
3 large tomatoes -- diced
1 cucumber -- peeled and diced
1 red bell pepper
seeded and cut into thin strips
4 green onions and tops -- minced
1/2 red onion -- cut into rings
1 1/2 teaspoons minced cilantro
2 stalks celery -- trimmed and chopped
2 small fresh hot chiles
seeded and sliced into thin rings
Ensalada de Nopalitos Dressing -- see recipe
In a large bowl toss together all ingredients except dressing. Refrigerate
while you make Ensalada de Nopalitos Dressing.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve chilled.
NOTES : Drained and rinsed thoroughly under cold water. Yield: 6 to 8
servings.
Nutr. Assoc. : 4629 0 0 0 0 679 0 0 0 2607 0 0
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sara, ga (10:30:36 pm) : CARROT CASSEROLE
5 c. cooked, sliced carrots
1/2 lb. Velveeta cheese
1 sm. onion
1 stick butter
1 tbsp. flour
1/4 c. brown sugar
Pinch of salt
Boil carrots in saucepan over medium heat until tender. Meanwhile, melt
Velveeta cheese and butter in saucepan over low heat. Gradually add flour,
stirring well. Add remaining ingredients. Stir well. Put carrots in
casserole dish. Pour sauce over top. Bake at 300 to 325 degrees for 20
minutes or until bubbly.
SHREDDED CARROT CASSEROLE
3 tbsp. butter
1/4 c. chopped onion
6 carrots, peeled and shredded
3/4 tsp. salt
1 tsp. sugar
1/2 c. chicken stock
Melt butter in heat proof casserole and saute onion for 3 minutes. Add
carrots and stir to coat. Sprinkle with salt and sugar. Pour stock over
carrots. Cover and bake at 350 for 35 minutes. Serves 6.
CARROT NUGGETS EN CASSEROLE
2 (10 oz.) pkg. carrot nuggets, frozen
in butter sauce
4 thin orange slices, cut in half
4 thin lemon slices, cut in half
1/2 c. chopped walnuts
8 3/4 oz. (1 c.) pineapple tidbits,
drained, reserve syrup
2 tbsp. drained pineapple syrup
1/4 c. firmly packed brown sugar
2 tsp. cornstarch
1/4 c. walnut halves
Cook carrots according to package directions. Heat oven to 350 degrees. In a
1 1/2 quart casserole, combine carrots, orange and lemon slices, chopped
walnuts and pineapple. Mix pineapple syrup, brown sugar and cornstarch to
thoroughly dissolve cornstarch. Pour over casserrole; toss carefully to mix.
Sprinkle with walnut halves. Bake at 350 degrees for 20 to 25 minutes. Makes
6 to 8 servings. Recipe can be halved or doubled.
CARROT CASSEROLE
1 stick margarine
1/4 c. flour
1 sm. onion, chopped fine
1 tsp. salt
1/2 tsp. dried mustard
1/4 tsp. celery salt
1/4 tsp. pepper
2 c. milk
12 large carrots, sliced thin
1/2 lb. Velveeta cheese sliced--TOPPING:--1 c. bread crumbs
1 tbsp. melted margarine
Cook carrots until tender, 20 to 25 minutes. Slice 1/2 lb. Velveeta cheese.
Melt margarine. Stir in 1/4 cup flour. Cook to make a roux. Use remaining
ingredients to make the sauce. Stir over medium heat until thick. Grease
casserole dish. Layer carrots, cheese, carrots, cheese. Then sauce. Top with
buttered crumbs. Bake at 350 degrees until bubbling, about 20 to 30 minutes.
MACARONI & CHEESE - CARROT CASSEROLE
1 1/3 c. elbow macaroni
1 1/2 c. cheese
1 1/2 tbsp. onion
1 1/2 tbsp. parsley
1 c. shredded carrots
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
2 eggs
2 c. hot milk
Cook macaroni. Drain and pour cold water through it. Put it in a buttered
baking dish. Add cubed cheese, chopped onion, parsley and seasonings. Add
carrots. Beat eggs and add the hot milk to them. Pour over the macaroni.
Bake at 350 degrees for 50 minutes or until set.
WINTER CARROT CASSEROLE
1 1/2 lbs. carrots (4 1/2 c. sliced)
1/2 c. mayonnaise or salad dressing
2 tbsp. chopped onion
2 tbsp. horseradish
1/4 tsp. salt
1/4 c. crushed saltines crackers
(about 7)
2 tsp. melted butter
Dash of pepper
Cook carrots until tender, drain. Combine mayonnaise, onion, horseradish,
salt and pepper. Spoon over carrots. Mix crumbs and butter. Sprinkle on top.
Bake, uncovered, in 350 degree oven for 30 minutes.
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sara, ga (11:13:30 pm) : these look good:
BREAD CRUMB PANCAKES
2 c. bread crumbs
2 c. buttermilk
1/2 c. flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
2 tbsp. salad oil
2 eggs
Soak crumbs overnight in buttermilk. Next morning mix flour, baking powder,
soda and salt together. Add to first mixture with the salad oil and egg.
Beat until mixed. Cook on a hot lightly greased griddle. Cakes will be
light. Enough for 4 people.
CARROT PANCAKES
1 lb. carrots, grated
1 onion, grated
1 sm. potato, grated
3 eggs
1/2 c. soft bread crumbs
1/4 c. flour
1/3 c. oil
1 tbsp. baking powder
Salt & pepper
1 tsp. Maggi seasoning
1 tsp. M.S.G. (opt.)
To grated vegetables add rest of ingredients and mix just enough to blend
all. Cook on a lightly greased griddle. Serve with sour cream and capers.
Serves 8.
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Betsy at TKL (3:58:01 pm) :
Title: CRESCENT ROLLS
Categories: Breadmaker, Breads, Rolls
Yield: 1 loaf
2 c Bread flour
2 tb Sugar
1/4 ts Salt
1/4 c Butter or margarine;softened
1 tb Milk
1 Egg yolk plus water to
- measure 3/4 cup
1 ts Active dry yeast
Butter or margarine; melted
Place ingredients, except melted butter, in inner pot in order listed; let
stand 5 minutes. Use DOUGH setting; press START. Dough will be completed
in 1 hour 15 minutes. Remove dough from inner pot and place in greased
bowl, turning to coat evenly. Cover and let rest in warm, draft-free
place, 20-30 minutes.
Punch down dough. On floured surface, roll dough to 10-inch round; brush
with melted butter. Cut into 10 wedges. Roll up each wedge, starting at
wide end; press points. Place, point-side down, on greased baking sheet and
shape into crescents. Brush with remaining butter. Cover and let rise in
warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10
minutes, or until golden brown.
(MM'd by Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)
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Betsy at TKL (4:02:09 pm) :
Bread Machine Burger Buns
(makes 8)
2/3 C water
1 1/2 tbsp. butter
1 1/2 tbsp. sugar
1 1/4 tsp. salt
2 C Better for Bread flour
2 1/2 tbsp. nonfat dry milk
1 1/4 tsp. yeast
Make in DOUGH cycle on machine. Punch dough down and let rest for 20
minutes. Divide into 8 balls. Make balls into bun shapes and flatten. Let
rise for 1 hour; bake at 375 degrees for 20 minutes or until done.
For onion buns: Add 3 tbsp. dried onion soup mix.
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CC (11:06:20 pm) : TURTLE PECAN PIE
1-1/2 cups chocolate cookie crumbs
1/3 cup butter or margarine, melted
1-1/4 cups semisweet chocolate
morsels
1 cup evaporated milk
1 cup miniature marshmallows
1/8 teaspoon salt
1 quart vanilla ice cream, divided
16 pecan halves, toasted
Caramel sauce
Stir together chocolate cookie crumbs and butter; press into a deep-dish 9-
inch pieplate, and freeze 15 minutes. Combine chocolate morsels and next 3
ingredients in a heavy saucepan. Cook over low heat, stirring constantly,
until thickened and smooth. Remove from heat, and set aside to cool. Spread 2
cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of
chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat
procedure with remaining ice cream and chocolate mixture. Cover and freeze.
Press pecan halves into top of pie. Serve with caramel sauce. Makes 1 (9-inch)
pie. Kitchen Express: Substitute 1 (8-inch) chocolate piecrust for chocolate
cookie crumbs and butter.
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SueA, CA (8:37:34 pm) : { Exported from MasterCook Mac }
Roasted Thai Turkey Nuggets
Recipe By: Sunset Low-Fat Cook Book
Serving Size: 4
Preparation Time: 0:00
Categories: Healthy And Hearty Poultry
Amount Measure Ingredient Preparation Method
1 pound boneless, skinless,turkey breast
3 tablespoons minced cilantro
2 teaspoons coarsely ground black pepper
8 cloves garlic minced
1/3 cup canned tomato sauce
1 tablespoon vinegar (cider or white or flavored)
1 tablespoon brown sugar firmly packed
1/2 cup raisins
Rinse turkey, pat dry, and cut into 8 equal-size pieces (no more than 1 1/2
inches thick). Mix cilantro, pepper, and 6 cloves of the minced garlic; pat
mixture over turkey pieces well apart in a shallow rimmed baking pan. Bake
in a 500 degree F oven until meat is lightly browned on outside and no
longer pink in center; cut to test (10 to 12 minutes).
Meanwhile, in a food processor or blender, combine remaining 2 cloves minced
garlic, tomato sauce, vinegar, sugar and raisins; whirl until raisins are
chopped. Offer raisin sauce to spoon over turkey to taste.
Notes: Spicy baked boneless, seasoned turkey with sweet-sour sauce
215 calories per serving
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SueA, CA (8:40:03 pm) : { Exported from MasterCook Mac }
Lemonade Chicken
Recipe By:
Serving Size: 8
Preparation Time: 1:30
Categories: Poultry
8 boneless skinless chicken breast halves
1 can frozen lemonjuice concentrate, 6-oz thawed
1/3 cup soy sauce
1 teaspoon seasoned salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
Blend together everything except for chicken, blend well. Marinate chicken
in mixture for about 1-hour. Grill chicken over medium-hot coals until done.
During the begining of the cooking process brush the chicken with the
marinade.
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Cow/AR (9:19:49 pm) : * Exported from MasterCook II *
Lemon Rosemary Chicken
Recipe By : Corine
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces mustard -- dijohn
1/8 cup soy sauce
1/4 cup lemon infused oil
salt and pepper
1 bunch fresh rosemary
2 chickens
This will be enough marinade to fix two chickens. Mix the marinade and
loosen the skin of the birds and place the marinade over the chicken, under
the skin. Next place fresh rosemary sprigs under the skin in as many areas
as you can reach. Referigerate and allow the marinade to work for at least 3
hours, overnight if possible. bake on 350 for 1 1/2 hours untill done.
- - - - - - - - - - - - - - - - - -
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(9:19:53 pm) : you could use only breast here and emprevise
Title: Honey Basted Turkey
Categories: Main dish, Poultry
Servings: 10
6 lb Turkey 1/2 c Oil
1/2 c Soya sauce 2 tb Honey
1 1/2 ts Ground ginger 1 1/2 ts Dry mustard
2 ea Cloves garlic, minced
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger,
mustard and garlic. Marinate turkey in soya mixture 2 hours in
refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks,
thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30
minutes, turning accasionally. Add wings and bakc pieces. Grill another 30
minutes, turning occaisionally. Baste with marinade and grill until turkey
is tender about 20 minutes.
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Leslie WA (9:22:46 pm) : Mushroom Oatmeal Patties
one medium potato (grated peel and all)
1 4 oz. canned mushroom pieces(drained)
3/4 cup oat meal( uncooked)
1/2 pkg lipton onion soup
1 egg beaten
combine all the ingredients let set for 5 mins. shape into patties and fry.
Makes great burgers or you can make a mushroom gravy to top.
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(9:23:48 pm) : Title: CROCKPOT STUFFED TURKEY BREAST
Categories: None, Crockpot
Yield: 8 servings
1/4 c Butter; melted
1 sm Onion; finely chopped
1/2 c Celery; finely chopped
2 1/2 oz Bacon croutons
1 c Chicken bouillon
1 tb Parsley, fresh; minced
1/2 ts Poultry seasoning
1 Turkey breast, whole
-uncooked
Salt; to taste
Pepper; to taste
Cheesecloth (about 24x36"
-for each turkey breast)
Wine, white, dry
Combine butter, onion, celery, croutons, bouillon, parsley, and poultry
seasoning. Cut turkey breast in thick slices, from breastbone to rib cage,
leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak
cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into
slits of turkey. Fold one end of cheesecloth over other to cover meat.
Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on
low for 7 to 9 hours or until tender. Pour additional wine over turkey
during cooking. Remove from pot and take cheesecloth off imme- diately. If
browner breast is preferred, remove from pot and brown in 400 degree oven
for 15 to 20 minutes. Let stand 10 min. Drippings may be thickened for
gravy if desired.
Serve each person one or more thick slices of turkey with dressing in
between. This recipe designed for 4 1/2 qt or larger slow cooking pot.
From "Crockery Cookery" by Mable Hoffman
per Theresa Merkling
Posted By Sam Waring waring@ima.infomail.com On rec.food.recipes or
rec.food.cooking
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BV/AR (9:24:25 pm) : Juicy turkey breast
1 turkey breast-6-8-lbs.
salt
pepper
2 T flour
Large raosting bag
Salt and pepper turkey breast, still frozen. Place 2 T. of flour i roasting
bag and shake. Place frozen turkey breast in bag, place in 275 degree oven
over night. (At least 8-10 hours. This is the most moist turkey I ever have
had. Oh, so easy!
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(9:33:01 pm) : Crabby Mushrooms
1 c Crab meat 1 tb Bread crumbs
1 tb Onions, minced 1 tb Parmesan cheese, grated
1 ts Salt 2 tb Parsley, minced
12 ea Mushroom stems, chopped fine 12 ea Mushroom caps
1 ea Egg, beaten 1 x Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and
chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff
mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30
minutes. Serve it hot.
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Kat/CA (9:50:08 pm) : For Taco Salad I do this: Shred 1 head lettuce,add 1
lb.cooked ground beef, diced tomatoes,shredded cheese, chopped onion if
desired,chopped black olives if desired, and 1 bag Fritos. Mix together and
serve with taco sauce, salsa, or ranch dressing!!
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(9:52:25 pm) : Title: TORTILLA SOUP
Categories: Soups, Mexican, Usenet
Yield: 4 Servings
12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying
Cut the tortillas into strips (about 1 inch wide). Fry the tortillas in
the oil until golden brown and crispy. Dry them in a paper towel and add a
little salt.
To make the soup: In a medium kettle saute the onions in a bit of oil
until they become translucent. Mix about 2 cups of water with the tomato
sauce and bring to a boil. Set aside. Add salt and pepper to taste.
To serve: pour the soup into 4 soup bowls. Put some tortilla strips in
each bowl. Bring them to the table along with the cheese, pork rinds and
avocado. Each person adds the rest to his/her soup to their taste. You can
add some tabasco sauce to the soup to make it hot or use any cheese that
will melt when added to the soup.
NOTES:
* A soup with crispy tortillas -- This is my recipe for a soup that is
very popular in Mexico. If you have ever wondered what to do with some
leftover tortillas that are in your refrigerator, then read this recipe. If
you haven't wondered, then do it with fresh tortillas.
* Pork rinds are a typical Mexican snack that is sold in many supermarkets
in bulk or in the snack area.
: Difficulty: easy
: Time: 10 minutes
: Precision: no need to measure.
: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti
: Copyright (C) 1986 USENET Community Trust
-----
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CC/CA (10:27:35 pm) : Hot Hoppin' John Salad
1 cup coarsely chopped ham
1 cup onions, chopped, divided
2 minced garlic cloves
1 tablespoon vegetable oil
3 cups cooked rice, (cooked in chicken broth), hot
1 16 oz. can frozen black-eyed peas, rinsed, drained
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper, cracked
1/4 teaspoon salt
2 slices bacon
4 cups green cabbage, very finely shredded
Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in
rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place
bacon in large skillet; cook until crisp; set aside. Drain all but 1
tablespoon drippings. Add cabbage and remaining onion; stir-fry until
tender-crisp. Spoon onto large platter. Ladle rice mixture into center of
cabbage; crumble bacon over top of salad. Serve hot or at room temperature.
USA Rice Council
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END OF FILE
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