8-28-99 Recipe Swap Part 1

Becky,.LA (10:31:25) :

FUDGE PIE
Recipe By : BECKY

3 squares chocolate
1 stick butter
1 cup sugar
1/4 cup flour
2 eggs

MELT CHOCOLATE AND BUTTER IN DOUBLE BOILER. ( I PUT IN A METAL BOWL IN THE OVEN FOR JUST A MINUTE TO MELT) MIX FLOUR AND SUGAR. BEAT EGGS AND COMBINE WITH FLOUR MIX. ADD CHOCOLATE MIX. POUR INTO WELL GREASED 9" PIE PAN.

BAKE AT 350 DEGREES FOR 30-45 MINUTES.

SERVE WARM TOPPED WITH ICE CREAM.

Verla,.IL (10:25:11) :

Chocolate Crinkles II
Submitted by: Ingrid

Chocolate cookies coated in powdered sugar...very good!

1 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

1
Mix together cocoa, white sugar and vegetable oil. Beat in eggs one at a time.
Add vanilla and mix well.

2
Sift together flour with baking powder and salt. Add to sugar mixture.

3
Cover and chill dough for at least 4 hours.

4
Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with
parchment paper.

5
Roll dough into balls (I use a #50 scoop, available at kitchen/cooking stores).
Roll balls in confectioner's sugar.

6
Bake for about 10 to 12 minutes. Will easily burn at bottom if oven is too hot.

Debbie.D.,.AL (10:24:05) : TURNIP SOUP

1/2 cup great norther beans
2 quarts water
1 pound ham, cut in small pieces
1/2 pound beef, cut inot cubes
1 bay leaf
1 tsp. salt
2 diced potatoes
2 pkgs. frozen chopped turnips
1 oinon, chopped
1/2 green pepper, chopped
1/2 to 1 pound smoked sausage, sliced crosswise
1-2 T. chopped garlic

Soak beans overnight. Put water, ham, beef, bay leaf, and salt in a large pot. Simmer 30 minutes. Add beans and cook until tender. Add potatoes and turnips. Water may be added as needed. Saute onion, green pepper, garlic, and smoked sausage; add to turnips. Bring to a boil and cook 10 mintues uncovered. Cover and simmer until done.Debbie.D.,.AL (10:15:25) : ALABAMA BARBECUE SAUCE

3/4 cup chopped onions
3 T. butter
3 T. sugar (I use brown)
1 1/2 cups catsup
6 T. vinegar
3/4 cup water
3 T. prepared mustard
3 T. worcestershire sauce
2 T. chopped garlic

Combine all ingredients and simmer over medium heat for 30-45 minutes.

Terrytx (10:14:24) : Chocolate Snowballs

1 cup butter
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups flour
3/4 teaspoon salt
1/2 cup cocoa
2 cups finely chopped nuts (I use pecans)

Cream butter, sugar and vanilla. Sift flour add salt, cocoa and nuts. Add to creamed ingred. Form into 1/2" balls. Place on ungreased cookie sheets. Bake 20 min. at 325 degrees. Cool then roll in powdered sugar.

NOTES : I have made these for years at Christmas time. Very good and not too sweet.

lindaky (10:03:00) : Cornbread Salad

Cornbread:
3 cups self rising cornmeal
1/3 cup sugar
6 eggs
1 1/2 cups vegetable oil
3 cups sour cream (yes-3 cups)
2 2/3 cups cream style corn
1 1/4 cups butter - softened
1/2 cup honey

Combine first 6 ingredients in order listed...... Mix. Pour into greased 9 X 13 inch pan. Bake at 350 degrees for approx. 30 minutes. Makes 12 squares of cornbread.

For Honey Butter: Mix softened butter and honey together.

Cornbread Dressing:
1 sheet pan of above cornbread
1 dozrn diced boiled eggs
2 green peppers diced
2 onions diced
1/2 can pimento
1 sheet pan of bacon, crumbled
Pepper to taste
Mayonnaise (or Miracle Whip) to bind. Mixture needs to be sticky.

Chill before servingDebbie.D.,.AL (09:58:49) : CORNBREAD SALAD

1 pkg. Jiffy Cornbread Mix, baked according to package directions and crumbled
1/2 lb. bacon, fried crisp and crumbled
2 medium bell peppers, chopped
2 medium red onions, chopped
4 small tomatoes, chopped
1 cup celery, chopped
1 jar pimentos, drained

Salad dressing:

1 1/2 cups mayonnaise
1 T. sugar
1/4 cup sweet pickle juice.

Mix all ingredients, including salad dressing. Sprinkle with paprkia if desired. Refrigerate overnight.

Terrytx (09:54:45) :

Chile-Cornbread Salad
Recipe By :posted by Mimi

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise

2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions, adding chopped green chiles; cool. Combine
dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a large bowl. Top
with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill overnight.

2 can of Ro-Tel tomatoes, drained can be used instead of chopped fresh tomatoes.

(09:02:37) : Pork Tenderloin..Marie,Ohio

1 pork tenderloin..size doesn't matter
marinate in large bag or dish pork tenderloin
with soy sauce
1/4 t. ginger
3 cloves of garlic.
then proceed to roll in honey,brown sugar and sesame seeds
use part of marinade to roast..

roll in honey
roll in brown sugar
roll in sesame seed
roast uncovered.
serve with roasted potatoes and green beans..crisp salad and crusty bread..Susan,IL (09:01:29) : Nut Crusted Pork TenderLoin*****

MEATS
Nut Crusted Pork Tenderloin
Executive Chef David Brown
Rum Point Club Restaurant, Cayman Islands Makes 4 Servings

11/2 cups finely ground nuts, such as
macadamias, pecans, or hazelnuts,
or a combination of all 3*
1/4 cup flour
1 egg beaten with 2 tablespoons milk
2 boneless pork tenderloins (12 ounces each)
each cut in half
2 tablespoons vegetable oil
2 cups mango pulp, fresh or canned**
2 cups chicken stock
1/2 cup light cream, optional
Salt and freshly ground black pepper
2 tablespoons butter
2 red bell peppers, seeded and
cut into fine julienne
1/2 pound snow peas

* To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.

** To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or food processor. Add some of the chicken stock and puree until smooth.

TO COOK THE TENDERLOINS: Preheat the oven to 450° F. In three separate shallow bowls place the flour, eggs and nuts. Dip the pork pieces, on all sides, including the ends, in the flour, eggs and nuts, making sure to completely coat them with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and sauté the pork on all sides until golden brown. Transfer the browned pork to a baking pan and roast for 20 to 25 minutes or until the internal temperature reaches 160° F.

TO MAKE THE SAUCE: While the tenderloins are cooking, combine the mango pulp, chicken stock and cream in a saucepan and season with salt and pepper to taste. Simmer over low heat until hot.

TO MAKE THE GARNISH: In a large skillet, heat the butter and sauté the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet and steam, over low heat, for a minute or two or until the vegetables are cooked through but still crisp; season with salt and pepper to taste.

TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2-inch slices and center a few slices on the plate. Top the pork with sautéed snow peas and red pepper and spoon the mango sauce around the pork.