http://www.kitchenlink.com TALK TKL Kitchen Chat Room - 12-30-97
Assorted Recipes
Easy Chocolate Delight Pie
Quick Pecan Nut Bread
The Ultimate Bran Muffin
Cheeese and Squash Casserole
Mussel, Shrimp and Roasted Red Pepper Paella
Seafood Soup
Aegean Sea Chowder (Psarosoupa Kakavia)
Curried Coconut Shrimp Soup
Dinah Shore's Cioppino
Flaming Cherries Jubilee
Kale
Creamed Kale And Onions
Corn Cups
Black Bean And Creamed Corn Salsa
Gingerbread People Cookies
Koettbullar (Swedish Meatballs)
Classic Sweet and Sour Meatball
Classic Diner Reuben Sandwiches
Grape Jelly Cocktail Meatballs
Mandarin Barbecue Pork
Pork Roast With Rosemary
Fresh Pork Shoulder Picnic
Pork Tenderloin With Mustard Sauce
Marinated Pork With Apricots And Pistachios
Leg Of Pork
Marinated Shrimp And Avocados
Shrimp Salad Guadalajara
...Jalapeno Dressing
Ceviche
Shrimp Cocktail Mazatlan-Style
Tequila Lime Ice Wtth Shrimp
Perfection Salad
Fruited Perfection
Knock Your Clothes Off Brownies
Prickly Pear Vinaigrette
Alfredo Sauce
New Potatoes Tip
Italian Ices
...Lemon Ice
...Orange Ice
...Lime Ice
...Pineapple Ice
...Grapefruit Ice
...Grape Ice
...Strawberry Ice
...Coffee Ice
Mexican Layered Dip
Seven Layer Dip
Lobster
Rock Lobster Tails
Betsy at TKL (08:27:46 am) :
Date: Thu, 19 May 1994 17:22:23 LCL
From: Anna Heller (hellera%exec.exec.uucp%rural@ALBNYDH2.BITNET)
This recipe appeared in a General Foods ad in a 1991 Good
Housekeeping mag (and probably in the other usual suspects)
Easy Chocolate Delight Pie
2 (4 oz.) pkg. German Sweet chocolate (total 8 oz.)
1/2 c. milk
8 oz. softened cream cheese
2 Tbsp. sugar
8-9 oz. carton thawed whipped topping
9" chocolate wafer crumb crust
Reserve 3 sq. of the chocolate and melt rest in 1/4 c. milk.
Beat into cream cheese with remaining milk. Fold in whipped
topping until completely incorporated. Pour into crust.
Freeze until firm. Let stand at room temp. 30 min. before
serving. Melt reserved chocolate and drizzle over pie before
presenting.
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Betsy at TKL (08:32:05 am) :
Date: Sat, 20 Aug 1994 03:15:20 -0600
From: Reid (SLJC6@USU.BITNET)
* Exported from MasterCook II *
Quick Pecan Nut Bread
Recipe By : The Boston Cooking School Cook Book (1934)
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups unsifted coarse whole wheat flour
1 Cup pastry flour
3/4 cup Brown Sugar
1 tsp Salt
3 tsp baking powder
2 Cups Buttermilk
1 1/8 tsp soda water
1 Cup Pecan nut meats -- Finly Chopped
To whole wheat flour add pastry flour, sugar, salt and baking powder.
When thoroughly mixed, add remaining ingredients. Turn into buttered
bread pan, cover, and let stand 20 minutes. Bake in moderately slow oven
(325).
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Betsy at TKL (08:43:23 am) :
Date: Fri, 19 Jan 1996 23:48:11 -0400
From: Paul A. Meadows (ag441@ccn.cs.dal.ca)
To: MM-RECIPES@idiscover.net
---------- Recipe via Meal-Master (tm) v8.02
Title: The Ultimate Bran Muffin
Categories: Muffins
Yield: 12 muffins
3/4 c All-bran or 100% Bran cereal
1 1/3 c Butermilk
3/4 c Natural bran
2 c All-purpose flour
3/4 c Whole wheat flour
1/2 c Packed dark brown sugar
4 ts Baking powder
2 ts Baking soda
1/4 ts Cinnamon
1/4 ts Salt
1 1/4 c Raisins
2/3 c Fancy molasses
1/3 c Vegetable oil
1 Egg
1 1/2 ts Vanilla
1. Grease muffin cups, greasing flat top of pan as well; set aside. In bowl,
stir cereal into buttermilk; stir in natural bran. Let stand for 10 minutes.
To measure all-purpose and whole wheat flours, spoon into dry measure until
overflowing; sweep off excess with blunt knife edge. Dump into large bowl.
To measure brown sugar, pack into dry measure until level with top. Add to
flour, breaking up lumps with fingers.
2. With measuring spoons, scoop out baking powder, baking soda, cinnamon and
salt, sweeping off excess with blunt knife edge. Stir into flour mixture.
Stir in raisins.
3. With liquid measuring cup, measure molasses and oil. Pour into bran
mixture along with egg and vanilla; whisk to combine. Make a well in the
centre of dry ingredients; pour in bran mixture and stir with wooden spoon
just until dry ingredients are moistened.
4. With ice-cream scoop or large spoon, divide batter among prepared muffin
cups, filling to top.
5. Bake in 375F 190C oven for about 25 minutes or until golden and tops are
firm to the touch.
6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and let
cool on rack.
Variations:
Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2 large lightly
greased muffin-top [special type of pan] pans. bake in 400F 200C oven for 12
minutes or until firm to touch. Makes 12 muffin tops.
Smooth-Top Fruit Muffins:
Increase baking powder to 5 ts; substitute 3/4 cup each chopped dried
apricots and figs or dates for raisins.
Yogurt Bran Muffins:
Substitute plain yogurt for buttermilk.
Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g carbohydrate,
high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented as Cooking Lesson by
Canadian Living Test Kitchen
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Peggy, WA (09:55:52 am) :
Cheeese & Squash Casserole
Ingredients
5 medium yellow squash
1 small onion
1 cup seasoned bread crumbs (like Vigo or Pepperidge
Farm)
1 8oz Cracker Barrel or Kraft Cheese - extra sharp
cheddar
1 egg or egg substitute equivalent
garlic powder
*Vegetarian* Worcestershire sauce [check local specialty
stores]
salt and pepper
sugar
Tobasco OR other hot sauce OR even hot taco sauce
1/3 to 1/2 stick of butter
Recipe
1.Coat baking dish lightly with butter.
2.Grate all the cheese, then save a small amount aside to sprinkle on top of
the casserole
3.Cut the squash into medium thin slices, the onion in very
thin slices.
4.Cook squash/onion the following way: place cut squash and onion in a pan
of cold water. Bring to a boil, then immediately remove from stove and drain
well.
5.Combine squash/onion with most of the shredded cheese, 1/2 stick of
butter, 1 cup of seasoned bread crumbs. This will form a thick "pasty"
mixture.
6.Add 1 beaten egg (or substitute). If mixture is too runny, add a little
more bread crumbs. If too dry, add a little milk.
7.Add to mixture a heavy "dash" of Worcestershire, 1/2 to
1 tsp of sugar (to taste), a dash of tobasco sauce, a
good dash of garlic powder, then salt and pepper to taste.
Mix well.
8.Spoon mixture into the buttered baking dish. Sprinkle top
lightly with bread crumbs and the small amount of
grated cheese that was set aside.
9.Cut small amount of butter into a few thin slices and "dot" on top of
casserole.
10.Bake at 350 degrees F for 35 minutes.
11.Let cool slightly before serving to "set" the casserole.
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Betsy at TKL (11:23:47 am) :
From: Mardi Wetmore (mardiw@wco.com)
Newsgroups: rec.food.recipes
Mussel, Shrimp & Roasted Red Pepper Paella
4 Servings
1 each large red bell pepper
1 cup white wine
2 shallots
1/2 teaspoon thyme leaves, or 1 tbs. fresh thyme
6 whole black peppercorns
1 bay leaf
2 pounds mussels in shells
1/2 pound shrimp
1 8 oz bottle clam juice
chicken broth
1 teaspoon saffron, crumbled
2 teaspoons olive oil
2 cups finely chopped onions
2 cloves garlic, minced
1 16 oz. can tomatoes, chopped
1 green bell pepper, chopped
salt and pepper
1 1/4 cups arborio rice
2 tablespoons italian parsley, chopped
Cut bell peppers into 4 pieces (4 sides). Press flat. Place in pan
under broiler until blackened. Remove and place in zip lock baggie. Let
stand 5 minutes. Remove and scrape blackened skin from peppers. Chop
and set aside.
In large pot combine wine, shallots, thyme, peppercorns, and bay leaf.
Bring to a boil. Add mussels and cook for 4 minutes. Add shrimp and
cook another 4 minutes. Remove shellfish from pot. Cool. Pour any
liquid in bowl with shellfish back into pot. Remove mussels from shells,
reserving several for garnish (about 3 per person). Strain cooking
liquid through cheesecloth back into pot. Add clam juice and saffron and
simmer for 5 minutes. Transfer liquid to large measuring cup. Add
chicken broth to measure 3 cups.
In heavy skillet heat oil. Add onions and garlic and green bell peppers.
Saute until softened. Add drained tomatoes. Season with salt and
pepper. Stir in rice and reserved broth. Bring to a boil, reduce heat
to low and simmer, covered until rice is tender (30 to 40 minutes). Add
reserved shellfish and heat. Add parsley. Garnish with unshelled cooked
mussels.
To cook in a more traditional manner:
Saute vegetables. Add rice and saute until rice is thoroughly coated with
oil and vegetables. Add tomatoes with their juice. Pour in broth until
rice is just barely covered. Lower heat to medium and simmer about 10
minutes (watch to make sure rice is still submerged). Add broth to
cover, stir. Continue cooking process adding warm water at end if
necessary until rice is al dente (just tender) and broth is absorbed.
The trick is to keep the rice barely submerged in liquid, stir
frequently, cooking down and add more broth. This produces a more
authentic Paella and a much richer tasting Paella. Add shellfish, heat
and serve.
Amount Per Serving
Calories 793 Calories from Fat 130
Percent Total Calories From:
Fat 16% Protein 37% Carb. 42%
Nutrient Amount per % Daily
Serving Value
Total Fat 14 g 22%
Saturated Fat 3 g 13%
Cholesterol 238 mg 79%
Sodium 1280 mg 53%
Total Carbohydrate 83 g 28%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 73 g
Vitamin A 64% Vitamin C 200% Calcium 0% Iron 124%
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Betsy at TKL (11:26:56 am) :
Seafood Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce butter
4 spring onions -- chopped
6 ounces shrimp -- or prawns
8 ounces crabmeat flaked
2 tablespoons flour
1 1/2 pints milk
1/2 teaspoon black pepper
1/4 teaspoon dry chervil
1/8 teaspoon cayenne pepper
5 fluid ounces cream
1 1/2 tablespoon whiskey -- or brandy
2 teaspoon fresh parsley
(White fish may be substituted for crab) Melt butter, add onions, cook
gently until soft, do not brown. Add fish, cook for 1 min., stir in
flour, add milk, stir until thick. Lower the heat, add chervil and both
peppers. Simmer 10 mins. add cream and whiskey and simmer for 3 mins.
Serve sprinkled with parsley.
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Betsy at TKL (11:32:17 am) :
Aegean Sea Chowder (Psarosoupa Kakavia)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound White fish -- - cut into 2-inch pi
1/2 pound Clams (if desired)
1/2 pound Crab (if desired)
1/2 pound Lobster (if desired)
1/2 pound Scallops (if desired)
1/2 pound Mussels (if desired)
1/2 pound Shrimp (if desired)
1/2 pound Baby octopus (optional)
1/4 cup Olive oil
3 Onions -- chopped
2 Garlic cloves -- pressed
2 pounds Canned peeled tomatoes -- - including liquid
1 cup Chopped mushrooms
4 Celery stalks -- chopped
2 teaspoons Salt
1/8 teaspoon Cayenne pepper
1 Bay leaf
1/2 cup Wine -- red preferably
4 cups Water
Prepare fish and shellfish by cleaning and cutting into bite-size pieces.
Heat oil in a large pot. Fry onions and garlic on medium heat for 5
minutes.
Add remaining ingredients, except seafood and bring to a boil.
Reduce heat and cover. Cook one hour.
Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5
minutes
more. Serve hot with crusty bread and crisp salad.
Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Typed for
you by Karen Mintzias
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Betsy at TKL (11:36:10 am) :
CAMPBELL SOUP - CURRIED COCONUT SHRIMP SOUP
2 teaspoons Butter
1/4 teaspoon Curry powder
1/4 cup Flaked coconut
1 can Cream of chicken soup
1 can Milk
1 cup Diced cooked shrimp
In small saucepan, melt butter, stir in curry powder.
Add coconut; cook, stir until lightly toasted.
Meanwhile, in another saucepan, combine remaining ingredients. Heat,
stirring occasionally. Garnish with curried coconut.
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Betsy at TKL (11:41:54 am) : Dinah Shore's Cioppino
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Celebrity
Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dolcemascolo-SMCD91E
2 tablespoons Olive oil
2 tablespoons Butter
3 cups Onion -- chop
1 Leek; trim -- chop fine
40 milliliters Garlic -- chop fine
2 Green peppers; seed -- strip
4 cups Imported tomatoes; peel -- chop
1 cup Fresh or canned tomato sauce
Salt and fresh ground pepper
1 Bay leaf
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 tablespoon Dried basil
Red pepper flakes
2 cups Fish stock
1 cup Fresh or bottled clam juice
1 cup Dry white wine
1 pound Firm-fleshed fish -- (red
bite-size
1/2 pound Fresh bay scallops
1 pound Raw shrimp; shell -- devein
12 small Clams in the shell -- wash well
1/4 cup Oysters; shuck -- w/liquor
1/2 pound Lobster tail -- cook in shell
1 Crab; cook in shell -- crack
Heat the oil and butter in a kettle and add the onion, leek, and garlic.
Cook, stirring often, until the vegetables are lightly browned. Add the
green peppers and continue cooking, stirring, until peppers wilt. Add the
tomatoes and tomato sauce. Add salt and pepper to taste, bay leaf, oregano,
thyme, basil, and about 1/4 ts red pepper flakes. Add the fish stock and
cook slowly about 2 hours, stirring often to prevent burning. More fish
stock may be added if desired. Add the clam juice and wine and continue
cooking about 10 minutes. The soup may be made in advance to this point.
Twenty minutes or so before serving, return the soup to the boil and add the
striped bass or other fish. Cook about 5 minutes and add the scallops and
shrimp. Simmer about 8 minutes and add the clams, oysters, lobster tail, and
crab. Cook, stirring gently, about 5 minutes or until the clams open. Serve
in very hot soup bowls with red pepper flakes on the side. Source: Craig
Claiborne's Favorites from The New York Times.
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BV/AR (11:53:41 am) : Flaming CHERRIES JUBILEE
1 can (16 ounces) pitted dark
sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum * cup currant jelly
1 teaspoon grated orangepeel
1/4 cup brandy
Vanilla ice cream
Combine reserved syrup and the rum; pour over cherries. Refrigerate at least
4 hours. In chafing dish or
saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel.
Cook, stirring constantly, until
mixture simmers.
Heat brandy just until warm; pour slowly over cherries and ignite
immediately. Do not stir. Spoon sauce and
cherries over ice cream. 8 to 10 servings.
BANANAS FLAMBE
1/2 cup buffer or margarine
4 firm medium bananas
2/3 cup brown sugar (packed)
1/3 cup white rum
1 teaspoon cinnamon
Vanilla ice cream
In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over
medium-high heat, stirring
occasionally, until golden brown, about 3 minutes. Into chafing dish, cut
bananas diagonally into 1/2-inch
slices; heat through, carefully turning slices to coat.
Heat rum just until warm; pour slowly over slices and ignite immediately. Do
not stir. Spoon sauce and
banana slices over ice cream. 6 to 8 servings.
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BV/AR (12:08:54 am) : Kale
2-3oz. salt pork or neck bone
2 lbs. kale
Choose pork with strips of lean and cut into 1/4" slices. Put into a 4 qt.
pan and add 1 qt.
cold water. Heat to boiling, then reduce heat, cover and simmer 30 minutes.
Then add
the well-washed kale, cover and reheat to boilng. When kale has wilted down,
turn over
and press down until they are below the surface of the liquid. continue
cooking,
uncovered, until they are tender, 30-40 min., depending on age and
tenderness. If more
water is needed during cooking, add boiling water to keep the kale just
covered. When
done, drain off liquid and serve with slices of pork laid over top. If more
salt is needed,
add at end of cooking. Serves 5
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Kat/CA (12:12:16 am) : From Farm Journals Country Cookbook
CREAMED KALE AND ONIONS
1 1/2 lbs. kale, cleaned
12 small white onions, peeled
1/4 c. shortening
3 Tab. flour
1 1/2 c. milk
Cook kale in boiling salted water(enough to come halfway up on kale) until
tender, about 15 minutes.
Cook onions in boiling salted water until tender, about 15 minutes.
Drain, combine vegetables.
Make white sauce of shortening, flour, milk and seasonings you prefer (salt,
pepper,etc.)
Pour over kale and onions. Serve hot. Makes 6 servings.
Note: you can use liquid drained from cooked vegetables for all or part of
the milk in making the sauce.
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Betsy at TKL (12:12:17 am) :
Corn Cups
From: The Martha Stewart Cookbook
6 tablespoons (3/4 stick) unsalted butter at room temperature
3 ounces cream cheese at room temperature
1 cup all purpose flour
1/2 cup cornmeal
Pinch of coarse kosher salt
Cream the butter and cream cheese with a wooden spoon or electric mixer.
Combine the flour, cornmeal, and salt. Add it, a little at a time, to the
butter mixture, stirring constantly until well incorporated. Knead it
lightly with your hands.
Divide the dough into 1 inch balls and press them into small muffin tins,
using your thumbs to form cups inside the mold. The dough cups should be as
even as possible and come up to the top of the tins.
Bake for 20 minutes, or until golden brown. Fill with chili and serve.
Variations:
Two tablespoons of a variety of minced ingredients can be added to the corn
cup dough. Try jalapeno peppers, scallions, chives, or red bell peppers.
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Dawn/NYS (12:25:01 am) : This was also in the Martha Stewart "Entertaining"
cookbook.
Black Bean and Creamed Corn Salsa
1 can black beans, well-rinsed
1 can creamed corn
cilantro to taste
2 T butter or lard
hot pepper sauce to taste
2 T chopped green peppers
2 T chopped tomato
garlic powder (about 1/2 t)
onion (about 1/4 cup)
Combine all except tomato, and blend flavors over medium heat. Add tomatos,
and cook 5 minutes more. Serve in those cutee little corn cups, or with
crackers - really good and nutritious, too.
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Dawn/NYS (12:36:30 am) :
Gingerbread People Cookies
3 c AP Flour
1/2 c Honey
1 ts Non-alum baking soda 1/4 c Molasses
2 ts Ground ginger 1/2 ts Allspice 1 Egg or egg substitute
1/2 c Butter
Instructions:
Mix flour, baking soda and spices in medium sized bowl. In large
bowl, blend butter, honey and molasses together. Beat in egg. Gently mix in
dry ingredients thoroughly. Wrap dough in plastic wrap or waxed paper and
refrigerate until firm (approx. 1 hour).
Preheat oven to 350 F. Divide dough into 4 pieces. Roll each piece out on
lightly floured surface. Cut into desired shapes and place carefully
on oiled or buttered cookie sheet. Bake in middle of oven for 6-10
minutes, depending on size of cookies. Remove from sheet carefully.
Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
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dawn (1:02:49 pm) : Koettbullar (Swedish Meatballs)
1/2 c Unseasoned bread crumbs
1/3 lb Ground pork
1/2 c Half and half cream
1 lg Egg
4 tb Unsalted butter
1/8 ts Freshly grated nutmeg
1/4 c Minced white onions
1/2 ts Salt (or to taste)
1/3 lb Ground beef
1/4 ts Freshly ground black pepper
1/3 lb Ground veal
Soak the bread crumbs in the half and half for 5 minutes in a
large mixing bowl. Melt 1 tablespoon of the butter in a small skillet over
low to
moderate heat. When the foam starts to subside, add the onions and
saute them for about 2 minutes. Let cool slightly.
Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to
the bread-crumb mixture. Gently combine the ingredients with your
hands. Cover the bowl and refrigerate the mixture for a couple of hours.
Shape the meat mixture with your hands into uniform 2/3-inch
balls. Arrange them on a plate in one layer so they do not touch each
other. Let the meatballs stand at room temperature for 30 minutes.
Melt the remaining butter in a saute pan or skillet over moderate
heat. When the foam starts to subside, add the meatballs. (Do not
crowd the pan; unless your pan is oversized, you will have to cook
gthe meatballs in batches and keep the cooked ones warm in a
preheated 200 degree F oven.) Saute the meatballs for about 5 minutes
until they become brown on all sides. Turn them as necessary, but do
so gently.
Transfer to a warm platter and serve
immediately.
Serves 8.
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SueA, CA (1:07:55 pm) : CIassic Sweet & Sour Meatballs
1 egg, slightly beaten
1/3 cup milk
1/2 cup soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage
1/4 cup minced onion
1 lb. lean ground beef
Sweet & Sour Sauce, see below
Sweet & Sour Sauce:
1 (8-oz.) can sliced pineapple
2 tablespoons cornstarch
2 tablespoons soy sauce
1 cup chicken broth or bouillon
1/4 cup vinegar
1/4 cup honey
1 green pepper, cut in 1-inch squares
Preheat oven to 350ƒF (175ƒC). In a medium bowl, combine egg, milk,
breadcrumbs, salt, pepper, sage and onion. Stir in ground beef. Shape into
1-inch balls. Arrange on a rack in broiler pan. Bake 15 to 20 minutes in
preheated oven until lightly browned. Drain and discard drippings. Prepare
Sweet & Sour Sauce. To serve, arrange meatballs in a chafng dish or
heat-proof bowl on a hot tray. Pour sauce evenly over meatballs. Serve warm.
Makes about 55 appetizer servings.
Sweet & Sour Sauce:
Drain pineapple; reserve juice in a small saucepan; set aside. Cut pineapple
into 3/4-inch pieces; set aside. Stir cornstarch into reserved pineapple
juice until dissolved. Stir in soy sauce, broth or bouillon, vinegar and
honey. Cook and stir over medium-low heat until thickened and translucent.
Stir in pineapple chunks and green pepper squares. Cook 1 minute longer.
From Appetizers-Hoffman
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Betsy at TKL (1:11:04 pm) :
Classic Diner Reuben Sandwich
From: http://www.qvc.com
Makes 4 Sandwiches.
8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well-drained
1/2 pound Swiss cheese, shredded
Potato chips
Lay out the bread slices, Spread one side of each slice with the butter,
then turn them and spead the other side evenly with the dressing.
Lay the sliced corned beef on the dressing side of the bread, making sure
there's no overhang. Spread the sauerkraut evenly on the corned beef,
then sprinkle the cheese evenly on top of that. Top with the remaining bread
slice, buttered side out and press to compact the sandwich.
Heat a large non-stick fry pan or griddle until hot. Place the sandwich on
the griddle and cook, pressing down on the sandwiches 3 or 4 times to
keep compact. Cook for 3-4 minutes until golden on the one side, then flip
carefully and press down again and cook until the cheese has melted
and the sandwich is golden on the other side. Serve immediately with the
potato chips.
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Betsy at TKL (1:13:55 pm) :
From: Boston-Baden (hazel@NETCOM.COM)
Try my cocktail meatballs; buy frozen meatballs at Smart & Final, zap
them in the microwave. In a crockpot, put a bottle of Heinz Chili Sauce
(maybe two bottles if you're filling up the crockpot with meatballs) and
approximately the same amount of grape jelly. So if you have 20 oz. of
Chili Sauce, put 16 to 24 oz. of grape jelly in. Stir it, when it's all
melted add the hot meatballs and leave it on a low heat.
Easy. Don't tell them you didn't make the meatballs yourself.
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SueA, CA (1:18:55 pm) : MANDARIN BARBECUE PORK *
5-pound pork butt, trimmed of most excess fat and cut in 1 x 2-inch pieces
1/4 cup hoisin sauce
5 tablespoons catsup
1 cup sugar
1/2 cup dry sherry
4 tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper
1/4 cup honey, warmed
Put the pork pieces in a shallow dish. Mix together the hoisin sauce,
catsup, sugar, sherry, soy sauce, salt, and pepper to taste, and pour over
the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce
several times. Preheat the oven to 450ƒF. Roast the meat for 30 minutes,
turning the pieces over once, then lower the heat to 375ƒF and roast for 15
minutes more. Remove the pork from the oven and pour the warmed honey over
the meat, turning to coat on all sides. Serve.
This would work with other cuts of pork
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dawn (1:23:08 pm) : Title: Pork Roast with Rosemary
Categories: Meats
Yield: 6 servings
3 lb Pork loin roast 1 ts Pepper
2 tb Fresh rosemary 2 tb Butter
4 Cloves garlic 1 Small onion, chopped
1 ts Salt 1/4 c Olive oil
Trim fat from pork roast. Finely chop rosemary and garlic together.
Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp
knife. Insert small amounts of garlic mixture in cuts. Sprinkle with
salt and pepper. Heat butter in shallow roasting pan in oven.
Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat
thermometer so tip is in center of thickest part of pork and does not
rest in fat. Roast, uncovered, at 350F for 1 3/4 to 2 hours or until
thermometer registers 170F. Let stand 15 minutes before slicing.
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Betsy at TKL (1:24:21 pm) :
Fresh Pork Shoulder Picnic
Cooking Instructions from http://www.freshpork.com/
Preheat oven to 350 degrees. Season roast to taste and place fat side up in
an oven-safe baking dish. Cook covered (or wrap in foil) for 25 minutes a
pound, which is approximately 2 * - 3 hours depending on the size of the
roast. If browning of the roast is desired, cook uncovered for the last 15
minutes. Roast is fully cooked when the internal temperature reaches 168-173
degrees. Remove roast from oven and let stand uncovered several minutes
before slicing. Oven temperatures may vary, so adjust cooking time
accordingly. SERVING TIP: For slicing ease, carve roast into 1/8" slices
carefully working around the bone. Save any juice that is in the pan after
cooking for a delicious au jus to pour over the slices! Serve immediately.
For shredded pork, cook roast for an additional hour to an internal
temperature of 185 degrees, shred with two forks.
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dawn (1:26:51 pm) :
Title: Pork Tenderloin With Mustard Sauce
Categories: Main dish, Meats, Sauces
Yield: 2 servings
8 oz Pork Tenderloin; 2 pieces 1/4 c Water
1/4 ts Salt 1 tb Dijon Style Mustard; PLUS
1/4 c Onion; Chopped 1 ts Dijon Style Mustard
1/4 c Green Pepper; Chopped 1 ts Unbleached Flour
Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle
with salt and onion. Cover with vented plastic wrap and microwave,
on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn.
Microwave 4 minutes longer. Mix the remaining ingredients; spoon
over the pork. Cover with vented plastic wrap and microwave, turning
the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6
minutes.
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SueA, CA (1:29:30 pm) :
from Gourmet- a time consuming one
Marinated Pork with Apricots and Pistachios
Marinade
2 cups dry white wine
2 cups apple cider*
1/2 cup apple cider vinegar
l/2 cup Calvados or applejack
5 whole cloves
4 garlic cloves, crushed
3 cardamom pods, crushed
2 cinnamon sticks, broken
1 onion, sliced
1 tablespoon whole black peppercorns, crushed
1 tablespoon whole allspice, crushed
1 1/2 teaspoons ground ginger
1 4- to 5-pound pork sirloin roast, boned and left unrolled or l/2 whole
fresh (uncured) ham, boned and left unrolled
1/4cup (1/2 stick) unsalted butter
9 green onions, minced
3 large garlic cloves, minced
1 medium onion, minced
9 ounces dried apricots, chopped
3/4 cup shelled pistachios
3/4 cup minced fresh parsley
6 tablespoons pine nuts, toasted (toast 10 minutes at 350ƒF)
1 1/2 tablespoons finely grated lemon peel
1 tablespoon (scant) cider vinegar
Salt and freshly ground pepper
Lemon leaves or other greens (garnish)
For marinade: Combine first 12 ingredients in large bowl. Add meat, turning
to coat. Cover and refrigerate 1 to 2 days, turning meat every 12 hours.
Melt l/4 cup butter in heavy large skillet over medium-high heat. Add green
onions, garlic and onion and saute 3 minutes. Remove from heat and stir in
apricots, pistachios, parsley, pine nuts, lemon peel, cider vinegar and salt
and pepper, blending well. Cover and refrigerate. (Can be prepared up to 2
days alead.)
Preheat oven to 400ƒF. Remove meat from marinade and pat dry with paper
towels; strain and reserve marinade. Set meat on work surface, fat side
down, and flatten slightly. Spread apricot mixture evenly over meat, leaving
1/2- to l-inch border all around. Roll up lengthwise and tie at 2-inch
intervals with heaw string. (If using ham with skin intact, score in diamond
pattern before tying.) Set meat skin side down in large deep roasting pan.
Pour about 3 cups strained marinade into pan and roast 1 hour. Reduce oven
temperature to 350ƒF and continue roasting, basting frequently with
remaining marinade, until meat thermometer inserted in thickest part of meat
registers 155ƒF, about 1 1/4 hours. Transfer to heated serving platter and
keep warm. (Cooked ham can be kept warm in low oven for about 1 hour. Tent
lightly with foil.) Degrease pan juices. Transfer to saucepan and boil over
high heat until thickened and reduced. Surround meat with lemon leaves and
carve at table. Serve sauce separately.
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SueA, CA (1:35:26 pm) : LEG OF PORK
1 (5- to 6-pound) half pork leg (fresh ham)
1 1arge clove garlic, crushed
1 teaspoon dried whole rosemary, crushed
1/4 teaspoon pepper
1 carrot, sliced
2 stalks celery, sliced
1 1arge onion, chopped
Vegetable cooking spray
Cranberry Glaze
2 (16-ounce) cans peach halves, drained
Fresh parsley (optional)
Rub meat with garlic. Combine rosemary and pepper; sprinkle over meat.
Arrange carrot, celery, and onion in center of a roasting pan coated with
cooking spray. Place meat on top of vegetables. Insert meat thermometer,
making sure it does not touch fat or bone. Bake, uncovered, at 325ƒ for 2
l/2 to 3 hours or until meat thermometer registers 160ƒ. Remove meat
thermometer.
Brush about l/2 cup Cranberry Glaze over meat; bake an additional 15
minutes. Place meat on serving platter; discard vegetables. Arrange peach
halves around meat; spoon remaining Cranberry Glaze into peaches. Garnish
with parsley, if desired. Yield: 8 to 10 servings.
Cranberry Glaze
1 (16-ounce) can whole-berry cranberry sauce
2 tablespoons grated orange rind
1/4 cup orange juice
2 teaspoons diced crystallized ginger
1 orange, sectioned and chopped
Combine all ingredients in a small saucepan; stir well. Simmer over medium
heat 25 minutes, stirring occasionally. Yield: about 2 cups.
from southern Living Annual 1988
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SueA, CA (2:20:33 pm) :
MARINATED SHRIMP AND AVOCADOS
2 pounds shrimp, cooked (see below), shelled, and deveined
2 avocados, pitted, peeled and cut into chunks
2 small onions, sliced thin
MARINADE
1 cup vegetable oil
1 cup wine vinegar
1/2 cup lemon juice
1 tablespoon salt
1/4 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon dried thyme
1 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon garlic powder
Place the shnmp, avocados, and onions in a shallow bowl. Pour the marinade
over, cover, and reEngerate overnight. Drain and serve. For an appetizer,
spoon on crackers. For salad, serve on lettuce leaves.
To make the marinade, combine the oil, vinegar, lemon juice, and seasonings
with l/2 cup of water. Whisk by hand or process in a blender until
thickened.
Serves 24 as appetizer, 8 as a salad
from Jr. League Centennial Cookbook
The Bounty of East Texas, Longview, TX
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SueA, CA (2:22:03 pm) : Shrimp Salad Guadalajara
SERVES 6-8
1 medium red onion
1 red bell pepper
1 green bell pepper
3 medium tomatoes, peeled and seeded
1 1/2 pounds medium raw shrimp, shelled and deveined
1/2 cup pitted ripe black olives, drained
l/2 cup stuffed green olives
Jalapeno Dressing (below)
2 lemons
Slice the onion, red and green peppers, and tomatoes in julienne strips.
Place the shrimp in boiling water and cook just until they turn pink, about
minutes. Cut the black and green olives in half. Combine all ingredients,
except lemons, in a serving bowl and toss with the dressing. Slice the
lemons thinly and use for garnish.
JALAPENO DRESSING
1 garlic clove
3 fresh or canned jalapeno chiles
1/2 cup olive oil
1/3 cup lemon juice
1 teaspoon cumin
1 bay leaf
Salt and freshly ground black pepper
Mince the garlic and peppers and combine with other ingredients. Mix well.
Remove the bay leaf before using.
from California Heritage Continues
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SueA, CA (2:23:05 pm) : Dawn here is a Ceviche recipe which calls for shrimp
but the shrimp is cooked first...
Ceviche
1 cup scallops, cut in halves
1 cup halibut, cut in '1`-inch cubes Lime juice
1 cup chopped peeled tomato
1/4 cup chopped green onions
1/4 cup olive oil
1 tablespoon dry white wine
1 tablespoon wine vinegar
1 tablespoon chili sauce
1 cup tomato juice (optional)
1/4 teaspoon oregano
8 pitted green olives
Salt, pepper
1/2 cup cooked small shrimp (optional)
1 1/2 tablespoons minced parsley
PLACE scallops and halibut in shallow porcelain or glass dish. Add 1 cup of
lime juice. If juice does not cover fish add more. Cover and let stand at
room temperature for 3 hours. Mix tomato, green onions, oil, wine, vinegar,
chili sauce, tomato juice, oregano, and olives. Season to taste with salt
and pepper. Drain fish and rinse in water, then drain well. Add fish to
sauce along with shrimp. Chill. Serve in individual glass bowls topped with
a sprinkling of parsley.
Makes 8 to 10 servings.
From LA Times California Cookbook
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SueA, CA (2:31:54 pm) : Coctel de Camarones Mazatlan
Shrimp Cocktail Mazatlan-Style
A treat from the beaches of western Mexico.
1 lb. unshelled small shrimp
1 qt. water
2 onion slices
1 bay leaf
1 tablespoon lime juice
8 peppercorns
1/2 teaspoon salt
1/4 cup chopped onion
4 teaspoons chopped cilantro leaves
1/4 cup diced cucumber
1/2 cup ketchup
1/4 cup lime juice
Few drops hot chile salsa or hot pepper sauce
Freshly ground pepper
Whole cilantro leaves
Wash shrimp well; drain. Do not peel. Combine water, onion slices, bay leaf,
1 tablespoon lime juice, peppercorns and salt in a large saucepan. Bring to
a boil. Drop shrimp into boiling water. Cook 4 minutes. Remove shrimp.
Strain and reserve liquid. Peel shrimp; slit backs and remove sand veins.
Place in a large bowl. Cover with reserved liquid; chill. In a medium bowl,
combine chopped onion, cilantro, cucumber, ketchup, 1/2 cup reserved shrimp
liquid, 1/4 cup lime juice, hot chile salsa or hot pepper sauce to taste and
pepper to taste. Drain shrimp, discarding remaining liquid. Stir drained
shrimp into onion mixture. Spoon into 4 seafood cocktail glasses. Garnish
with whole cilantro leaves. Makes 4 servings.
Variation
Reduce shrimp liquid to 1/4 cup. Add 1/4 cup white wine. Reduce lime juice
to 2-1/2 teaspoons.
From Mexican Cooking-Barbara Hansen
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SueA, CA (2:53:45 pm) :
TEQUILA LIME ICE WTTH SHRIMP
1 1/2 teaspoons grated lime peel
1 cup sugar
2 cups lime juice (about 14 fresh limes; or use bottled juice)
1/2 cup tequila
1 cup water Stir-fried shrimp (recipe follows)
Ice cubes
Lime peel strips (optional)
In a 9- by 13-inch pan, stir together grated peel, sugar, juice, tequila,
and water until sugar is dissolved; cover. Freeze until firm, overnight or
up to 1 month.
About 30 minutes before serving, prepare shrimp and set aside. Arrange ice
cubes in 5 to 8 small bowls. Nest 5 to 8 smaller bowls (about 3/4-cup size)
in the ice; put in freezer. (Or omit cubes and put smaller bowls in the
freezer.)
With a heavy spoon, break lime ice into chunks. Whirl in a food processor or
beat with an electric mixer until a thick icy slush forms. Immediately spoon
into chilled bowls; garnish with strips of peel. Accompany with shrimp.
Makes 4 cups ice, or 5 to 8 first-course servings.
Stir-fried shrimp. Shell and devein 1 pound large shrimp (about 35 per lb.).
Heat 2 tablespoons salad oil in a wok or 10- to 12-inch frying pan over high
heat. Add shrimp and stir-fry until bright pink, about 2 minutes. Stir in 2
tablespoons tequila; ignite with a match (away from any overhang) and shake
until flames die. Add 2 tablespoons lime juice. Serve at room temperature.
from Sunset Recipe Annual 1988 edition
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Betsy at TKL (3:37:12 pm) :
Perfection Salad
Makes 12 servings
3 tablespoons unflavored gelatin
2 1/2 cups water, divided
1/2 cup distilled white vinegar
2 tablespoons lemon juice
1/2 cup sugar
1 cup EACH: finely shredded cabbage, chopped green bell pepper
2 cups minced celery
1 tablespoon minced pimento
In a cup, sprinkle gelatin over 1/2 cup cold water and stir until softened.
In a saucepan, heat remaining water over moderately
low heat. Add softened gelatin and stir until completely dissolved. Remove
from heat. Add vinegar, lemon juice and sugar.
Mix thoroughly. Chill until syrupy. Stir in cabbage, green pepper, celery
and pimento. Pour into a 2-quart mold and chill
until firm.
Nutrients per serving: 69 calories, 0.1 grams fat (2 percent total
calories), no cholesterol, 24 milligrams sodium.
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SueA, CA (3:37:21 pm) : FRUITED PERFECTION
An interestingly flavored saladconsomme replaces part of the water.
1 can (10 1/2 oz.) condensed consomme
1 package (3 oz.) Jell-O Lemon, Lime, or Orange-Pineapple Gelatin
3/4 CUp water
1 tablespoor vinegar
2 tablespoons sliced stuffed green olives
1 can (83/4 OZ.) pineapple tidbits, drained
3/4 cup shredded cabbage
1/3 cup chopped walnuts
Bring consomme to a boil. Stir in Jell-O Gelatin until dissolved. Add water
and vinegar. Chill until very thick. Spoon a small amount into a 1-quart
mold. Top with a few olive slices. Stir remaining ingredients into remaining
gelatin. Spoon into mold. Chill until firm. Unmold. Makes 3 1/4 cups, or 6
to 8 side salads.
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Betsy at TKL (3:44:26 pm) :
Knock Your Clothes Off Brownies
From: Millsaps Dining Service
1 box German choc. cake mix
1 can sweet condensed milk
1 bag semi-sweet choc. chips
1 bag Kraft caramels
1) Mix up cake mix as directed, pour half into greased brownie pan.
2) Pour entire bag of choc. chips over top of mixture, make sure this
is even.
3) On low temp., melt caramels along with milk to make a smooth
mixture. Use milk to taste.
4) Pour this on top of chips.
5) Then put the rest of the cake mix on top of this, brownie fashion.
6) Bake as long as cake mix directions say, be sure to let this
completely cool, or else it will totally fall apart when you cut and
serve. Once the caramel cools, they will be finger edible. If this is to
sweet for you, then serve hot with ice cream. - Chris Saucier
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Betsy at TKL (3:57:30 pm) :
PRICKLY PEAR VINAIGRETTE
From: Cookbook USA CD
2 each prickly pear cactus fruit
1/2 each banana
2 tbsp. honey
1 tbsp. rice wine vinegar
1/2 each lemon, juice of
1/2 each lime, juice of
Peel skin off of prickly pears and the banana and put the fruit into a
blender. Add the honey, vinegar, lemon and lime juices and blend until
smooth. Season to taste with salt and ground black pepper. If too sweet for
your tastes add more vinegar. If too tart add more honey. If too thin add
more banana. If too thick add a dash of apple juice. Strain through a fine
sieve before serving. Windows on the Green The Phoenician
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Betsy at TKL (4:21:06 pm) :
Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: cjackson@adobe.com (Curtis Jackson)
ALFREDO SAUCE
(Yield: 2 3/4 cups)
2 cups nonfat cottage cheese
3 tablespoons grated Parmesan cheese
2 tablespoons butter-flavored granules*
1/2 cup evaporated skimmed milk
1/2 teaspoon chicken-flavored bouillon granules**
1/2 tsp. dried basil
1/4 tsp. ground black pepper
Dash of ground red pepper
Combine all ingredients in container of an electric blender; process until
smooth, stopping once to scrape down sides. Pour into a small saucepan; cook
sauce over low heat, stirring constantly, until thoroughly heated.***
Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g
saturated),
Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g, Fiber 0g, Protein 13.1g.
* These are sold under the brand names Molly McButter and Butter Buds,
to name just two. I find them with the spices in most supermarkets.
** Or veggie broth powder, natch.
*** Do *not* bring these nonfat dairy products to a full boil, as they
will break down and curdle. Just warm it gradually and gently to
serving temperature.
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Betsy at TKL (4:28:42 pm) : I never tried this:
Date: Mon, 27 Jun 1994 15:00:22 -0500
From: Sherry Goodwin (SGOODWIN@MSCC.CC.TN.US)
Subject: New Potatoes
Dear Denise
Although I now live in Tennessee, I am Originally from New Jersey.
New potatoes can be boiled one min. in water to which baking soda has been
added. Then drain the water, add fresh water, and continue cooking as usual.
All new vegtables have enzymes which will bother a sensitive digestive
system
no matter what size the vegtable. This process should help.
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Betsy at TKL (4:43:36 pm) :
Date: Fri, 12 Aug 1994 17:45:43 -0500
From: Kathy Escobar (KBE5871@ACS.TAMU.EDU)
Italian Ices
from "Make Your Own Groceries" by Daphne Metaxas Hartwig
SUBSTITUTE DRIED EGG WHITES SUCH AS 'JUST WHITES' FOR THE RAW EGG WHITE!
Each flavor makes 1 quart.
LEMON ICE
1 cup sugar
2-2/3 cups water
3/4 teaspoon freshly grated lemon peel
1 to 1-1/3 cups fresh lemon juice
1 egg white
ORANGE ICE
1/2 cup sugar
1-3/4 cups water
2 teaspoons freshly grated orange peel
2-3/4 cups fresh orange juice
Juice of one lemon
Yellow and red food coloring(OPTIONAL)
1 egg white
LIME ICE
1 cup sugar
2-2/3 cups water
1 to 1-1/3 cups fresh lime juice
green food coloring (optional)
1 egg white
PINEAPPLE ICE
1/3 cup sugar
1-1/3 cups water
2-3/4 cups unsweetened pineapple juice
Yellow food coloring (optional)
1 egg white
GRAPEFRUIT ICE
2 tbs. sugar
2 c. water
1-1/2 tsp. freshly grated grafruit peel
2 c. fresh grapefruit juice
Red food coloring to make a pink color (optional)
1 egg white
GRAPE ICE
1 cup sugar
3 1/2 cups water
1/2 cup frozen, unsweetened grape juice concentrated,thawed
1 egg white
STRAWBERRY ICE
1/2 cup sugar
1 cup water
2 cups pureed, ripe strawberries
2 tablespoons fresh lemon juice
1 egg white
COFFEE ICE
1/2 cup sugar
1 cup strong black coffee (use coffee in place of water)
2 cups strong black coffee (use this coffee in place of fruit juice)
1 egg white
Boil the sugar, water, and freshly grated peel (if required) in an uncovered
saucepan for 5 minutes. Let the mixture cool to room temperature, but do not
refrigerate. Stir in the fruit juice(s) and, if you wish, a few drops of
appropriate food coloring. Pour the mixture into an 8-by-8-by-2-inch or
similar pan;cover loosely and freeze overnight. When the mixture is solidly
frozen, remove it from the pan and break it into chunks; place the chunks in
a
large mixing bowl; briefly set the bowl aside. In another bowl, use an
electric mixer to beat the egg white until stiff peaks form; set it aside.
Use the electric mixer at low speed to beat the frozen chunks into small
pieces; change to high speed and beat the ice until smooth and slushy, but
not
completely melted. Quickly fold the beaten egg white into the slushy ice and
turn this mixture into a plastic container. Cover and freeze overnight.
Serve in dessert cups or in pleated paper cups.
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SueA, CA (4:54:39 pm) : Mexican Layered Dip
This recipe is from: Jan, Westwood, MA
Comments: Its important that the tomatos and olives have moisture removed.
After chopping, both should be placed between paper towels to remove as much
moiseture as possible. Also, be sure to seal avocado layer completely with
sour cream (this will prevent avocado from turning brown.
Ingredients
1 can Frito-Lay bean dip (usually found in Potato Chip section);
2 avocados, mashed;
1 cup sour cream;
1/3 pkt. taco seasoning mix;
8 oz. finely shredded cheddar cheese;
4 oz. finely chopped olives;
1 large or 2 small finely chopped tomatoes;
Chopped scallions
Preparation
In a pie plate or similar, layer bean dip, mashed avocados, sour cream mixed
with taco seasoning mix, cheddar cheese, olives, tomatos and scallons.
Serve with tortilla chips - a mix of yellow and blue chips is tasty and
attractive.
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Betsy at TKL (4:58:42 pm) :
Date: Thu, 30 Jun 1994 07:14:40 PDT
From: Sharon Barbour (sharonb@TRITON.MAYFIELD.HP.COM)
Subject: 7 layer dip
top layer - chopped green onion
sliced olives
grated cheddar cheese
sour cream
jarred salsa
mashed avocado
bottom layer - refried beans (straight out of the can)
Well, that's 7 ingredients. But I don't see why you couldn't throw in
some chopped fresh cilantro, canned corn, canned black beans, roasted red
pepper, chopped tomato, etc. Or, you could leave any one of the seven
ingredients out and optionally substitute something else. The possibilities
are endless!
Warms it in the microwave before serving, or serve it cold.
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BV/AR (5:33:07 pm) : LOBSTER
Boiled: Select active live lobsters. Plunge into enough boiling salted water
to cover. Bring to boil; reduce heat and
simmer 20 minutes. Remove at once. Place on back; with sharp knife, cut in
half length-wise. Remove black vein that runs
to tip of tail. Discard all organs in body section near head except red
coral roe (in females only) and brownish-green liver.
Crack claws. Serve with cups of melted butter. Or, chill and use meat in
salads.
Broiled: Select active live lobsters. Plunge into enough boiling salted
water to cover. Cook 2 minutes. Remove from
pan; place lobster on back on cutting board. With sharp knife, split
lengthwise from head to tail. Cut off head, if desired.
Using scissors, snip out under shell membrane on tail section. Discard all
organs in body section except brownish-green
liver and red coral roe (in females only). Remove black vein that runs down
to tail. Crack claws.
Place on broiler pan, shell side up; broil 5 inches from heat 7 minutes.
Turn; flatten open to expose meat. Brush with 1
tablespoon butter, melted. Season with salt and pepper. Broil 7 to 8 minutes
more. Serve with melted butter and lemon
wedges. Allow 1 to 1 *12 pound lobster per serving.
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BV/AR (5:34:34 pm) : ROCK LOBSTER TAILS
Boiled: Drop frozen rock lobster tails into boiling salted water to cover.
Bring to boil; simmer 3 ounce tail 3 to 4
minutes, 6 ounce tail 8 minutes, and 8 ounce tail 11 minutes. Drain. Prepare
to serve (see pictures). Pass melted butter. Or,
chill and use meat for salads or casseroles.
Broiled: With sharp knife, cut down through center of hard top shell of
frozen tail (see picture). Cut through meat,
but not through under shell. Spread open, butterfly-style, so meat is on
top. Place tails on broiler pan, shell side down.
Dash few drops bottled hot pepper sauce into melted butter; brush over meat.
Broil 4 inches from heat. Broil 6 to 8 ounce tail 17 minutes. Avoid
overcooking. Meat is done when it loses its
translucency
and can be flaked with a fork. To serve, loosen meat by inserting fork
between shell and meat. Pass melted butter and lemon.
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END OF FILE
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