TALK TKL Recipe Chat Room - Week of November 10, 1997
Assorted Recipes
Pecan-Cheese Log Appetizer
Basil Tomato Salad
Dilled Rice Salad
Traditional White Bread
Old-Fashioned White Bread
White loaves
Pumpkin Pie Squares
Toasted Onion Dip
Emeril's Southwestern Spice
Orange Jello Salad
Lemon-Cherry Layered Salad
Pretzel Salad
Cheese Wheels
Rack of Lamb with Honey-Hazelnut Crust
Coq Au Vin
Chicken Madeira On Herbed Biscuits
Drunken Chicken
Bombay Potatoes (Aloo Dum)
Marzipan Fruit
Chocolate Gravy
French Marzipan Potato
Foolproof Dark Chocolate Fudge
Old-Fashioned Chocolate Fudge
European Cocoa Fudge
Fudge, TOUT de SUITE
Italian Sweet Bread
Mushroom Curry
Pralines
Creamy Caramels
Buckeyes
Amaretto Fudge
Gertrude's Blue Cheese Coleslaw
Old Fashioned cocoa Fudge
Grilled Pork Chops With Sour Cherry Sauce
Cherry-Raisin Sauce
Pine Nut And Orange Wild Rice
Lemon Rice
Parmesan Rice
Cinnamon Oranaments-NOT EDIBLE!!!
Sweet Sour Chicken Breasts
Fluffy Biscuits
Spiced Rum
Spice Christmas Trees (non-edible)
Peggy, WA (11:17:19 pm) : Recipe from Family Circle in the 1970's.
PECAN-CHEESE LOG APPETIZER
1 package (8 ounces) cream cheese, softened
1 cup grated Swiss cheese (4 oz)
1 cup crumbled blue cheese
1/2 teaspoon bottled red-pepper seasoning
1/4 cup chopped pecans
1. Blend cream cheese, Swiss cheese, blue cheese, and red-pepper seasoning in
a medium-size bowl. Chill until
firm enough to handle.
2. Shape into an 8-inch-long log; wrap in waxed paper, foil, or transparent
wrap and chill again until firm.
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TeresaKS (4:27:41 pm) : Basil Tomato Salad
2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1 small red onion, chopped
Whisk together oil, vinegar, basil, salt and pepper in a large bowl. Add
rice, tomatoes, cucumber, and onion; toss. Serve chilled. Makes 6 servings.
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TeresaKS (4:29:46 pm) : Dilled Rice Salad
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
2 teaspoons chopped fresh dill (or 1 teaspoon dried dill weed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
1 medium red pepper, chopped
1/2 pound snow peas, julienned
Combine vinegar, lemon juice, oil, dill, salt and pepper in a large bowl.Add
rice, red pepper, and snow peas; toss. Makes 5 servings.
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Alliya T'DAD Caribbean (6:18:20 pm) : Traditional White Bread
1 1/2 lb loaf
1 cup plus 2 tbsp water
1 1/2 tbsp butter or margarine
1 1/2 tsp salt
3 cups plus 2 tbsp bread flour
1 1/2 tbsp nonfat dry milk
1 1/2 tbsp sugar
2 tsp bread machine yeat
Setting: BASIC / NORMAL / DARK
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Alliya T'DAD Caribbean (6:19:49 pm) : Old-Fashioned White Bread
1 1/2 lb Loaf
1 cups plus 2 tbsp Milk
1 1/2 tbsp Butter or margarine
1 1/2 tsp salt
3 cups bread flour
1 1/2 tbsp sugar
1 3/4 tsp bread machine yeast
Setting: BASIC / NORMAL / DARK
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Rhonda OH (6:37:12 pm) : White loaves
1 1/4C warm water
1T yeast
1T sugar
3 1/2C flour
1T salt
1/4 stick butter at room temp.
Put into machine. Voila!
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Vicki,La (8:56:30 pm) : Pumpkin Pie Squares
Crust:
1 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/2 cup butter
Filling:
4 cups pumpkin
4 eggs
1 teaspoon salt
1/2 teaspoon ground cloves
2-13 oz. evaporated milk
1 1/4 cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
Combine and mix crust ingredients until crumbly. Press firmly into a
13x9" pan. Bake 15 to 20 minutes at 350. Combine filling ingredients
and beat well. Pour into prepared crust and bake again 45 to 60
minutes or until knife inserted comes out clean.
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Bill,DC (10:05:38 pm) : * Exported from MasterCook *
Toasted Onion Dip
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups onions -- diced
1 1/2 teaspoons salt
3/8 cup vegetable oil
1 1/2 cups sour cream
1 tablespoon worcestershire sauce
1 tablespoon chopped chives -- fresh
In a large mixing bowl, toss the onions with the salt and let stand for 5
minutes.
In a large skillet, heat the oil over medium heat. Add the onions and saute,
stirring frequently, until golden brown, about 10-15 minutes (Do Not Burn).
Remove them and allow them to cool.
Mix with sour cream and stir until blended. Season to taste with
worcestershire sauce and garnish with chopped chives.
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NOTES : This recipe yields about 1 gallon of Onion Dip.
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Shelley,LA (9:12:04 pm) :
Emeril's Southwestern Spice
2 tablespoons chili powder
2 teaspoons cumin powder
2 tablespoons paprika
1 tablespoon oregano
1 tablespoon coriander (ground)
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Mix all ingredients thoroughly.
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Sharon, WI (2:13:31 pm) : Orange Jello Salad
1 large box orange jello
2 cups cool whip, thawed
2 cups boiling water
1 pint orange sherbert
1 can mandarin oranges
Mix jello and boiling water until jello is dissolved. Add frozen sherbert
and stir until dissolved. Add cool whip, stir until dissolved. Add
oranges and put in bundt pan or any pan. Chill overnight for best
results.
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(2:21:46 pm) :
Betsy-TKL (10:50:26 pm) :
* Exported from MasterCook II *
Lemon-Cherry Layered Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.
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Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
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Amy,Ut (2:30:03 pm) : Pretzel Salad
1st layer
2 cups pretzels crushed
3 teaspoons granualated sugar
3/4 cup melted margarine
Stir together and press in 13x9 pan
Bake 400 for 7 min. cool 1 hr
2nd layer
8 ounces cream cheese
1 cup granulated sugar
cream and add 1 8 ounce cool whip
3rd layer
6 0z instant strawberry jello
2 cups boiling water
16 ounces frozen strawberries
small can crushed pineapple with juice.
Mix and pour over second layer. Chill until firm
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CarolB, Fl (7:43:44 pm) :
* Exported from MasterCook *
Cheese Wheels
Recipe By : Mary Simpson Lang - Party Receipts
Serving Size : 48 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz cream cheese -- room temperature
1 c butter -- room temperature
3 1/2 c unbleached all-purpose flour
1 c apple butter
2/3 c finely chopped pecans
In a large bowl cream together the cream cheese and butter. Gradually
add the flour, mixing well after each addition, to form a dough. Divide
the dough in half and roll out each half on a floured surface to forma
thin rectangular crust. Spread the surface of each crust with half of
the apple butter and sprinkle on half of the chopped nuts. Starting
with one of the long sides, roll as for a jelly roll, into a cylinder
about 1 inch in diameter. Repeat with the other crust.
Chill the rolls overnight. Preheat the oven to 300°. Using a sharp
knife, cut the rolls of dough in 1/8-inch slices and bake on an
ungreased baking sheet until barely brown, about 20 minutes. Cool on
wire racks.
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Bill,DC (9:18:47 pm) : * Exported from MasterCook *
Rack of Lamb with Honey-Hazelnut Crust
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- ground
1 cup white bread crumbs -- fresh
3 tablespoons fresh rosemary -- minced
4 1/2 pounds lamb racks -- frenched
3 tablespoons dijon mustard
3 tablespoons honey
as needed salt and pepper
Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey-dijon mixture.
Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared this
far up to one day in advance.)
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat thermometer
registers 125 degrees.
Racks must rest for at least 10 minutes before carving. Cut between each rib
bone to order to separate into chops.
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Kathy-Idaho (11:36:44 pm) : Coq Au Vin
2 Large Fryers - cut up
1/2 cup butter
1/4 cup brandy
3-1/4 cups dry red wine
4 slice bacon
1 onion, chopped
1 tablespoon salt
1/4 teaspoon nutmeg
1/2 teaspoon dried rosemary, crumbled
1 bay leaf
1 tablespoon chicken stock base
3 cloves garlic
1-1/2 lbs. fresh mushrooms
1-1/2 tablespoons lemon juice
2 Teaspoons sugar
1/3 cup each cornstarch and water
Brown chicken pieces in 1/4 cup butter, turning to brown all sides. Warm
brandy slight, ignite 1 spoonful and spoon over the chicken. Pour on
remaining brandy and let flame over chicken.
Pour in wine to loosen the browned drippings, then transfer the chicken to a
large baking dish. Add salt, nutmeg, rosemary, bay leaf, chicken stock base,
and garlic. Cover and let simmer 1 hour.
Slice stems from mushrooms and leave caps whole, Saute' stems and caps in
the remaining 1/4 cup butter along with the lemon juice and transfer to the
chicken.
Finely dice the bacon and using the same pan as the mushroom, saute' until
crisp.
Remove and drain. Pour off all but 2 tablespoons bacon drippings. Add
onions. Sprinkle with sugar and heat shaking pan until onions are lightly
browned. Add onions
to the chicken.
Blend cornstarch with water to make a paste. Drain the wine juices from the
chicken into a saucepan. Stir in the cornstarch and water, stirring
constantly
until thickened. Pour over chicken, add
crumbled bacon.
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Betsy-TKL (2:01:47 pm) :
CHICKEN MADEIRA ON HERBED BISCUITS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main Dish
Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chicken breast skin'd bone'd
1 tablespoon Cooking oil
Cloves garlic -- minced
4 1/2 cups Quartered fresh mushrooms
1/2 cup Chopped onion
1 cup Low-cal sour cream
2 tablespoons All purpose flour
1 cup Skim milk
1/2 cup Chicken broth
2 tablespoons Madeira or dry sherry
Recipe Herbed Biscuits
Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high heat for 4 - 5
minutes or till no longer pink. Remove chicken; set aside. Add garlic,
mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 minutes or till
liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4
teaspoon pepper. Add sour cream mixture, milk, and broth to skillet. Cook
and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or
sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup packaged biscuit
mix, 2 TABLESPOONS thinly sliced green onion, and 1/2 teaspoon crushed,
dried oregano. Add 1/2 cup skim milk; stir just until dough clings together.
On a floured surface knead dough 10 to 12 strokes. Roll to a 1/2 inch
thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased baking
sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35
g., carbohydrate - 34 g., sodium - 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.
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Maryan (5:51:04 pm) : Drunken Chicken
Ingredients:
12 boneless, skinless chicken breast halves
3/4 cup (206.25 ml) light rum
3 tablespoons (45 gr) light brown sugar
3 tablespoons (45 gr) lime juice
3 tablespoons (45 gr) soy sauce
1/2 teaspoon (2.50 gr) Crushed Red Pepper
1/4 teaspoon (1.25 gr) Ground Nutmeg
1/4 teaspoon (1.25 gr) Ground Ginger
1/4 cup (68.75 ml) butter or margarine
3 cups (825 ml) sliced mushrooms
2 cups (550 ml) dairy sour cream
Long thin strips carrot and celery to garnish
1. Place chicken between 2 pieces of wax paper and pound to 1/2-inch
thickness. Pierce in several places with fork and place in single layer in
shallow glass dishes.
2. Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir
to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate,
turning once.
3. Melt butter in large skillet over medium heat. Remove chicken from
marinade and set marinade aside. Sauté chicken in butter. Remove to warm
platter.
4. Add mushrooms to skillet and sauté about 3 minutes. Reduce heat, stir in
reserved marinade, cover, and cook over low heat 5 minutes.
5. Remove skillet from heat and slowly stir in sour cream. Spoon over
chicken. Garnish with strips of carrot and celery.
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Pat, UK (4:30:21 pm) : Bombay Potatoes (Aloo Dum)
16 Pieces 1" square or round potatoes
(Small whole potates) Peeled
Salt
Peel potatoes and prick with a fork all over. Soak in salt water for 10
minutes. Remove potatoes.
Deep fry until golden brown and tender inside.
1 large onion
2 green chillies
1/2 inch piece of ginger peeled
2 garlic cloves
200 grams tomato( half a tin of tomaotes)
Put in blender and blend to make a paste.
5 tablespoons Olive oil
Place oil in a medium sauce pan and heat. Add the paste and fry. Reduce the
heat and fry
approximately 2 minutes.
1 tsp tumeric
2 tsp coriander powder
1 tsp chili powder
1 1/2 tsp salt
Add these to the sauce and fry.
2 tsp. tomatoe puree
1 tsp. Garam masala
Add the fried potatoes. The remaining tin of chopped tomatoes and simmer.
Add 2 tsp. tomato puree
and 1/2 pint of water. Simmer for 20 minutes. Add the Garam Masala. Serve
with chopped corriander
and fresh tomatoes and onion rings.
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Betsy-TKL (10:32:25 am) :
Title: Marzipan Fruit
Categories: Candies, Holidays, Christmas, Desserts
Yield: 1 servings
8 oz Almond paste
2 1/4 c Confectioner's sugar
1 ea Egg white; beaten lightly
* Blend the almond paste and sugar together. Add enough egg white to create
the consistency of modeling clay.
BANANA Color the marzipan light yellow and roll it into the banana shape.
Dissolve cocoa in a little water and, with a small paint brush, streak the
fruit with brown lines.
APPLE Color the marzipan light green or green yellow. Shape into apple
shape and make an impression on top with a chopstick. Finish the apple with
a brown stem and a green leaf (made of marzipan)
STRAWBERRY Color the marzipan red and shape it into a strawberry. Roll the
berry in granulated sugar. Make the hull with green marzipan.
ORANGE Make a smooth ball of orange-colored marzipan; then press a piece of
paper towel against the sides to create the texture of orange skin. Push a
whole clove into the stem end of the orange.
This recpie makes one full-sized fruit or eight miniatures. Using
chopsticks or toothpicks help the modeling process. Paste food coloring is
the best, though liquid works o.k.
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Betsy-TKL (10:54:02 am) :
Chocolate Gravy
From: Cookbook USA CD
1 tbsp. chocolate (heaping for a richer flavor)
1 c. sugar
2 1/2 tbsp. cornstarch
1 1/2 c. water
Mix dry ingredients in a 1-quart saucepan very well until there are no
lumps. Add 1/1 2 cups water. Stir over medium-high heat until it becomes
gravy consistency; don't overcook - it becomes very thick. Serve over hot
buttered biscuits.
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Margart, MA (11:17:23 am) :
FRENCH MARZIPAN POTATO - From show 10
The French are famous for their "trick-of-the-eye" cuisine. The most famous
being the candy truffle which is in the shape of the mushroom-like root, but
is actually made of chocolate. The marzipan potato is another example in
which one food is created to look like another. It is a wonderfully rich
dessert that looks like the vegetable! The "skin" of the this "potato" is
almond paste, a popular French candy made of ground almonds that is very
popular in France. The pulp is a chocolate cake mixture.
Ingredients and Preparation
2 cups finely crumbled chocolate cake
1/2 cup chopped walnuts
1/4 cup apricot preserves
1 (7 ounce) roll almond marzipan paste (in
the baking section of grocery store.)
1/4 cup cocoa powder
1/4 cup slivered almonds
Preparation:
In a large bowl combine the cake crumbs with the walnuts and apricot
preserves. Mixing with your hands works best - kids will love this step!
When evenly mixed, take approximately 1/4 cup of the crumb mixture and shape
it into irregular oval "logs".
Wash your hands and get ready to make the potato skins!
Cut the roll of almond paste into 6 equal pieces (medallions).
Place a piece between two sheets of waxed paper and roll out into a 5 inch
circular disk.
Remove the waxed paper and wrap the disk around the oval-shaped cake mixture
log.
Fold in all edges and press together to seal. If there is extra "skin", just
pull it away and use on another "potato."
The finished shape should resemble a small russet potato. Divets and dents
make it look realistic.
Roll the marzipan-covered "potato" in the cocoa powder.
Insert a few slivered almonds to resemble slightly sprouted potato eyes.
Serving:
Place several "potatoes" in a small basket or bowl and present them as a
dessert. After tricking everyone, slice into 1/2" thick sections and place
on a pretty dish for serving.
Important note: Adult supervision and participation is required for this
activity.
This recipe is from this site.
http://www.ktca.org/donnasday/creative/recipe10.html
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Judi/TX (2:32:54 pm) : * Exported from MasterCook *
FOOLPROOF DARK CHOCOLATE FUDGE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies Microwave
Holidays Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 (6 ounce) pkg. semi-sweet -- chocolate chips (3 c
1 (14-ounce) can Eagle Brand -- sweetened condensed
1 dash Salt
1/2 To 1 cup chopped nuts
1 1/2 teaspoons Vanilla extract
FROM: Irene Wurz
In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt.
Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper
lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto
cutting board and cut into squares.
MICROWAVE instructions:
In 1 quart glass measure, combine chips with Eagle brand and salt.
Cook on 100% power (high) 3 minutes or until chips melt, stirring after each
1 1/2 minutes.
Stir in remaining ingredients. Proceed as above.
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Bill,DC (2:33:09 pm) : * Exported from MasterCook *
Old-Fashioned Chocolate Fudge
Recipe By : Jo Anne Merrill
Serving Size : 60 Preparation Time :0:30
Categories : Candies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
1. Combine sugar, cocoa and milk in a saucepan. Stir to blend, then bring to
a boil, stirring constantly. Turn to a simmer and do not stir again.
2. Place candy thermometer in pan and cook until temperature reaches 238
degrees. If you are not using a thermometer, then cook until a drop of this
mixture in a cup of cold water forms a soft ball. Feel the ball with your
fingers to make sure it is right consistency.
3. Remove from heat and add butter and vanilla extract. Beat with a wooden
spoon until the fudge loses its sheen. Do not underbeat.
4. Pour into a greased (with butter or margarine) 8 x 8-inch pan and let
cool. Cut into about 60 squares.
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NOTES : You will need a candy thermometer for best results.
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Judi/TX (2:34:51 pm) : * Exported from MasterCook *
EUROPEAN COCOA FUDGE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Holidays
Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Sugar
2/3 cup European Style Cocoa
1/8 teaspoon Salt
1 1/2 cups Whole milk
1/4 cup Butter
1 teaspoon Vanilla extract
Line an 8 inch square pan with foil: butter foil.
In a 4 quart saucepan, mix sugar, cocoa and salt.
Stir in milk. Cook over medium heat, stirring constantly, until mixture
comes to a rolling boil.
Boil, without stirring, to 234 degrees. Remove from heat, add butter and
vanilla -Do Not Stir!
Cool at room temperature to 110 degrees. Beat with a wooden spoon until
fudge thickens and looses some of its gloss. Spread quickly into the
prepared pan. Cool.
Makes about 1 3/4 pounds of fudge.
* reqular cocoa works well, too.
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Judi/TX (2:37:04 pm) : * Exported from MasterCook *
Fudge, "TOUT de SUITE"
Recipe By : "TOUT de SUITE a la Microwave by Jean K. Durkee
Serving Size : 1 Preparation Time :0:02
Categories : Candy Fudge
Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 cup glass measuring cup
1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter
1 Tablespoon vanilla
1/2 cup nuts -- chopped
or 1/2 cup crunchy peanut butter
1. Blend sugar and cocoa in an 8-cup measure. Add milk and butter. DO NOT
STIR! Microwave on HIGH (650-700w oven) for 2 minutes.
2. Remove from Microwave and stir well to mix. Add vianilla and nuts. Stir
until blended. Pour into a greased (use butter wrapper for this purpose)
dish of any size and place in the freezer for 20 minutes or refrigerator for
1 hour. Cut and serve.
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Betsy-TKL (3:38:58 pm) :
Italian Sweet Bread
From: Cookbook USA CD
2 cakes yeast, crumbled
1/4 c. lukewarm milk
3/4 c. plus 2 tbsp. melted margarine
1 c. sugar
1 tsp. salt
1 tbsp. anise extract
1 tbsp. lemon extract
1 tbsp. vanilla
8 eggs, lightly beaten
5 c. all purpose flour
1 egg, beaten
Dissolve yeast in lukewarm milk; set aside until bubbly. In a mixing bowl,
combine margarine, sugar, salt and flavorings; blend thoroughly. Blend in 8
eggs. Add yeast mixture and flour alternately to form a soft dough. Knead
until velvety smooth. Cover and let rise until doubled, about 3 hours.
Divide into 3 equal parts and shape into loaves. Let rise again until
doubled. Brush tops with beaten egg. Bake in greased loaf pans at 375
degrees for 30 minutes.
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Pat, UK (3:46:42 pm) : Mushroom Curry
1.5 lb fresh mushrooms sliced thinly
.5 lb sweetcorn frozen
2 fresh chopped tomatoes
2 T. tomato puree
.5 tbs mustard seed(black)
1/2 inch peeled and grated ginger root
1 to 2 green chillies according to taste
2 cloves garlic minced
1/4 tsp. tumeric
1 tsp salt to taste
2 T. oil
1 tsp. Garam Masala
1/2 cup cashew nuts ground into a powder
1/2 cup chopped cashew nuts
1/2 cup flaked almonds
Put oil in a medium saucepan and add the mustard seeds. When they start to
crackle add the ginger, garlic, green chillies, and tumeric. Fry for 1
minute.
Add mushrooms and sweetcorn and fry for 5 minutes, stirring. Add chopped
tomatoes and tomato puree. Simmer it for 5 minutes. Add salt. Add cashewnut
powder and cook for another 5 minutes. Add the Garah masala. Place in a nice
bowl and garnish with the chopped cashew nuts and flaked almonds.
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Shelley,LA (9:28:29 pm) : Pralines
1 12 oz. can evaporated milk
1/2 cup butter
3 cups sugar
3 cups brown sugar
5 cups pecans
pinch of salt
2 tsp. vanilla
Combine all the ingredients into a medium, heavy bottom pot. Melt over a
medium -low heat. Stir constantly until misture thickens and gets to the
soft ball stage or 240 degrees. Remove from heat. Ladle cookie size portions
onto a wax lined cookie sheet. Allow to cool completely.
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Betsy-TKL (9:33:41 pm) :
I haven't this recipe:
Title: Creamy Caramels
Categories: Desserts, Candies
Yield: 64 pieces
-Sue Woodward
1 c Sugar
1 c Dark corn syrup
1 c Butter; or margarine
1 cn 14-oz. sweetnd condnsd milk
1 ts Vanilla extract
Line an 8" square pan with foil and butter the foil;
sset aside. Combine sugar, corn syrup, and butter in
a 3-qt. saucepan. Bring to a boil over med. heat,
stirring constantly. Boil slowly for 4 mins. without
stirring. Remove from the heat and stir in milk.
Reduce heat to med-low and cook until candy
thermometer reads 238~ (soft ball stage), stirring
constantly. Remove from the heat and stir in vanilla.
Pour into prepared pan. Cool. Remove form pan and cut
into 1" squares. Wrap individually in waxed paper;
twist ends.
Source: Marcie Wolfe; Williamsburg, PA (TOH, Dec/Jan '95)
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hmsclmom (9:45:21 pm) :
Buckeyes from the home of the buckeyes:
3 pounds powdered sugar/2 pounds peanut butter/1pound butter, softened/12 oz.
bag choc. chips/few drops of evap. milk. Mix together the sugar, peanut butter
and butter and shape into little balls; chill. Melt choc. chips with a few
drops of evap. milk to give it a dripping consistency. Place one ball on a
toothpick and dip it into the choc., leaving a circle the size of a dime of
peanut butter showing. Place on wax paper to cool.
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Betsy-TKL (9:51:55 pm) :
I'm not sure about this recipe, but if it doesn't set right it would still
make a good ice cream sauce
Amaretto Fudge
3 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 c. amaretto
1 tsp. almond flavoring
3/4 c. slivered or sliced almonds
Mix chocolate chips and milk in a bowl, cover loosely and microwave on High
for 3 minutes. Stir until smooth then add flavorings. Pour into a greased
8-inch square pan that has been sprinkled with the almonds. Let cool and cut
into 1-inch squares.
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AndieP-CA (9:58:41 pm) : If you add heavy cream and raspberry syrup to the
Amaretto fudge, you could make a granita ice. put in freezer take out every
1/2 hour and stir to keep ice crystals small.
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Betsy-TKL (2:07:56 pm) :
GERTRUDE'S BLUE CHEESE COLESLAW
From: Cookbook USA CD
1 - 2 lb. Napa cabbage (celery cabbage), shredded
1/2 lb. blue cheese, crumbled
1/3 c. cider vinegar
1/4 tsp. dry mustard
1 tsp. celery seeds
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper, WHITE
2 tbsp. sugar
1/4 c. minced white onion
3/4 c. vegetable oil
In large bowl toss together the cabbage and blue cheese and chill, covered,
1 hour. Whisk together vinegar, mustard, celery seeds, garlic, salt and
white pepper, sugar, onion. Add oil in stream, whisking to emulsify. Chill
dressing 1 hour. Pour over cabbage - toss.
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hmsclmom (10:03:31 pm) : Old Fashioned cocoa Fudge: 3 c. sugar/2/3 c. cocoa
powder/ 1/8 teaspoon salt/ 1 1/2 c. milk/ 1/4 c. butter/ 1 tsp. vanilla. Add
dry ingredients to milk. Stir on med. heat constantly. Let boil to 234
degrees or soft ball stage without stirring. Remove from heat and add butter
and vanilla. After room temp, stir with wooden spoon until it loses the
glossy look. Let it cook down until 234 degrees, be patient. That's the
trick
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Betsy-TKL (10:22:01 pm) :
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops
In a heavy saucepan boil the vinegar with the sugar over moderate heat until
the mixture is
reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and
boil the mixture
until it is reduced to about 1/4 cup. Add the broth and the cherries and
simmer the sauce for
5 minutes. Stir the cornstarch mixture, add enough of it to the sauce,
stirring, to thicken the
sauce to the desired consistency, and simmer the sauce for 2 minutes.
Discard the cinnamon
stick, stir in the lime juice and salt and pepper to taste, and keep the
sauce warm, covered.
Pat the chops dry with paper towels, rub both sides of each chop with the
oil, and season the
chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6
inches over glowing
coals for 6 to 8 minutes on each side, or until they are just cooked
through. Transfer the
pork chops to a platter and spoon the sauce over them.
Serves 8.
Gourmet
July 1993
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Betsy-TKL (10:23:30 pm) : From Ketchum Recipe: http://www.recipe.com
Cherry-Raisin Sauce
Fruity and fabulous
2/3 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup butter or margarine
1 package (12 ounces) frozen, pitted dark sweet cherries
1 cup raisins
Grated peel of 1 orange
3 tablespoons each kirsch, rum and orange-flavored liqueur
In saucepan combine orange juice and lemon juice; simmer 10 minutes. Stir in
butter, cherries, raisins and
orange peel. Return to boil. Simmer 5 minutes. Stir in kirsch, rum and
liqueur*; heat through.
Makes about 3 cups
*Note: Nine tablespoons rum can be substituted for the kirsch, rum and
orange-flavored liqueur
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Betsy-TKL (10:38:43 pm) :
From: Janet R. Starosta
Subject: Pine Nut and Orange Wild Rice
PINE NUT AND ORANGE WILD RICE
1 cup golden raisins
1/2 cup water
1 cup uncooked long grain and wild rice
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
2-4 tablespoons olive oil
2 tablespoons grated orange rind
2 tablespoons orange juice
1/4 teaspoon ground pepper
Combine raisins and water in a small saucepan. Bring to a boil;
cover; reduce heat, and simmer 3 minutes. Remove from heat and let
cool. Drain and set aside. Cook rice (with 2 cups water for 20
minutes). Combine rice and remaining ingredients.
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Betsy-TKL (10:44:55 pm) :
From: LynnRausch lrausc19@email2.starnetinc.com
Lemon Rice ( 4 to 6 servings )
1 cup uncooked white rice
2 tablespoons butter or margarine
2 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon pepper
2 cups chicken broth
2 tablespoons chopped fresh parsley
In a large saucepan, combine all ingredients, except parsley: bring mixture
to a boil, stirring once or twice. Lower heat, cover tightly and simmer for
15 minutes or until liquid is absorbed. ( Cook brown rice for about 45
minutes: parboiled rice for about 20 minutes.) Stir in parsley and serve.
Note: Serve with your favorite meat, chicken, or fish. For added flavor, try
adding a spice, some chopped green bell pepper, or a few chopped walnuts.
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Crabby, VA (10:52:12 pm) : PARMESAN RICE
Helen Corbitt Cookbook
1 cup rice, browned in butter witha a little chopped onion.
Add:
2 c. water
1 tsp. salt
1 tbsp. lemon juice
Bring to boil, cover and turn heat as low as possible. Cook about 20 min.,
then add:
4 eggs well beaten
1/4 c. salad oil
3/4 c. Parmesan cheese
Pour into a buttered 1 quart casserole and spssrinkle with fine buttered
bread crums and cheese. half and half. Bake at 325 for 40-50 minutes.
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Lois, WI (9:54:50 pm) : Cinnamon Oranaments-NOT EDIBLE!!!
1 4oz. can of cinnamon or 1 cup bulk cinnamon
1 Tablespoon cloves
1 Tablespoon nutmeg
3/4 cup applesauce
2 Tablespoons glue
Mix, cut shapes and put a small hole in the top. Place on waxed paper.
Let dry and turn frequently.
These smell wonderful but do not eat!! The kids like to help mix with their
hands and cut out.
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Judy/AZ (3:01:47 pm) : Hi Marie, I have a very simple recipe for chicken
breasts.
Sweet Sour Chicken Breasts
One can of whole cranberry sauce
1 8-ounce bottle of Catalina Salad dressing
Combine both cranberry sauce and dressing. Put chicken breasts in a 9x13
pan. Pour mixture over chicken breasts. Bake at 350ª for 1 hour.
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Maryan NZ (9:31:06 pm) : Fluffy Biscuits
From: Sarah Henderson sehender@reed.edu
2 cups flour
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
1 Tbsp. baking powder
5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter)
1 cup buttermilk
Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter
with pastry blender or use your hands. Make a well in the middle, pour in
buttermilk, and using a fork lightly mix until flour is moistened
thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2
inch thick or thicker if you like. Cut into rounds with an inverted
drinking glass or a biscuit cutter. Set biscuits into a greased pan so
that their edges touch. Bake 12-15 minutes at 450 degrees.
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Risa G., NJ (9:54:59 pm) : This is from a cookbook with other liquers to
make. I want to try this one. Why buy Captain Morgan when you can make it
yourself:
Spiced Rum
Make a simple syrup of 1 cup each sugar and water and bring them to a boil
over medium-high heat. Lower heat; stir frequently to prevent scorching.
When clear, remove from heat; let stand until just warm.
Combine syrup, 2-1/2 c. dark rum, 4 tsp. vanilla, 12 crushed whole allspice
berries, 1/2 tsp. ground cloves, 1/2 tsp nutmeg and 2 cinnamon sticks in a 1
qt. jar with a screw-on top. Let stand in a cool, drak place for 3-4 weeks.
Use a fine mesh strainer to strain out the solids. Discard. Transfer liquer
to a serving container or age for 1 month more. Makes 1 qt.
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Candy,VA (10:07:38 pm) :
Spice Christmas Trees
Styrofoam trees
Wrap the trees with red or green fabric, I use straight pins to attach the
fabric.
Wrap small amounts of spices in squares of red or green net, twist the net
and attach to tree with a pin. Cut cinnamon sticks into small pieces and tie
with yarn bow and attach with a pin to the tree. Fill in empty spaces with
spiced gum drops attached with pins. Wrap in saran wrap then foil. Give as
gifts and rewrap for the next year. Really pretty gifts.
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