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Assorted Recipes 8-30-99

Dawn.NYS 03:06:27
APPLE CINNAMON TART

1 1/2 c Rolled oats
1 tbsp Plus 1/2 tsp cinnamon
3/4 c Apple juice
2 large Apples, peeled/sliced
1 tsp Lemon juice, room temp
1/3 c Water, cold
1 pkg Unflavored gelatin
2 c Fat-free yogurt
1/4 c Honey
1/2 tsp Almond extract

Preheat oven at 350. Prepare a pie plate with cooking spray. In a small bowl, combine oats and 1 tablespoon cinnamon. Toss with 1/4 cup apple juice. Press onto bottom of pie plate. Bake 5 minutes or until set. Cool. In a mixing bowl, toss apple slices with lemon juice; arrange on cooled crust in pan and set aside. In a small saucepan, combine water and remaining 1/2 cup apple juice. Sprinkle gelatin over water mixture; let stand 3 minutes to soften. Cook and stir over medium heat until gelatin is completely dissolved; remove from heat. Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well. Pour over apples in crust. Chill several hours or overnight.Dawn.NYS 03:07:24
APPLE CHEDDAR PIE

2 1/3 c All-purpose flour
1/2 c Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1 tsp Salt (optional)
1/3 c Margarine or butter; plus...
2 tbsp Margarine or butter
1/3 c Vegetable shortening
6 oz Shredded cheddar cheese
1/2 c Ice water
8 c Peeled, sliced apples
-- (about 8 medium apples)
2/3 c Sugar
3/4 tsp Cinnamon

Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*

Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.

*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.

Kelly,WA 03:09:18
Apple Crunch Cobbler

1 c Instant oat meal
1 c Whole wheat flour
3/4 can Frozen apple juice
Concentrate, thawed
1/2 tsp Cinnamon
1 Golden delicious apple
1 Egg
1/4 tsp Baking powder

makes 1 8-9-inch pan full

Cut the apple into bite sized pieces. Mix together everything except the apples.

Apply a thin layer (1/8-1/4-inches) of mixture to the bottom of a non-stick oiled round pan. Place apples on top of this. Then spread the rest of the mix on top of the apples

Bake at 350 F for 25 minutes. Less time if you don't want soggy apples.


desserts,.MA 03:10:28
Apple Cobbler

1/2 c sugar
1 T cornstarch
1/4 tsp cinnamon
4 c sliced apples
1 tsp lemon juice
3 T shortening
1 c flour
1 T sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk

Heat oven to 400. Mix 1/2 c sugar, cornstarch and cinnamon in 2 qt. saucepan. Stir in apples and lemon juice. Cook stirring constantly, until it boils. Pour into 2 qt. casserole. Keep apple mixture in the oven. Cut shortening into flour, 1 T sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot apple mixture. Bake about 25 minutes. Makes 6 servings.

Dawn.NYS 03:13:37
CHEDDAR AND DILL CORNBREAD

1 c Flour
2 tbsp Sugar
4 tsp Baking powder
1/2 tsp Salt
1 c Yellow cornmeal
4 oz (1 cup) shredded cheddar
1 1/2 tsp -2 tsp. dried dill weed
1 c Skim milk
3 Egg whites
1/4 c Plain nonfat yogurt

1. Heat oven to 425F. Spray 9-inch square pan with nonstick cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well. In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan.

3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm.

desserts,.MA 03:43:32
Spiced Nuts (for Carrie)

1 T egg white
2 C pecans, almonds or walnuts
1/4 c sugar
1 T cinnamonHeat oven to 300. Mix egg white and pecans until pecans are coated and sticky. Mix sugar and cinnamon, sprinkle over nuts, stirring until sugar mixture completely coats nuts. Spread on ungreased cookie sheet. Bake 20 minutes.

Verla,.Il 07:33:10
Squash Blossoms

1 8 oz pkg cream cheese
1 c. shredded cheddar/Monterey jack cheese
1/2 c, salsa, drained

1 c. all purpose flour
2 T. yellow cornmeal
salt and pepper to taste
dash cayenne pepper

1 c. milk
1 egg beaten

Veg. oil to a 2 inch depth in heavy skillet.

Rinse prepared squash blossoms and drain, Combine the cheeses and salsa. Carefully fill each blossom with a spoonful of the cheese mixture. Cover and refrigerate for at least one hour.
Beat the milk and egg together. In a shallow bowl combine the flour, cornmeal and seasonings. Dip each blossom into the egg mixture, then roll in flour, Place in the hot oil and cook till golden. Turn and cook the other side until golden. Drain on paper towels.

08:02:33
Marie,Ohio

Cashew chicken

1 pkg. boneless chicken
garlic powder
3 T. soy sauce
2 T. cornstarch
1 t. hoisin sauce
1 T. oil.
1 pkg. frozen snow pea pods thawed
1 can sliced water chestnuts
1/2 cup hot chicken stock
1/2 t. salt
1/2 cup unsalted raw cashews.

marinate chicken 15 min. in soy sauce, cornstarch, hoisin sauce and garlic. heat oil in uncovered wok or skillet at 375. Add snow peas and water chestnuts..stir-fry for 30 seconds. add stock and salt. stir-fry until slightly thickened. Stir in cashews.. serve immediately with rice.

This recipe is from my niece who grew up in Korea..
enjoy.Becky,.LA 10:19:22

PIONEER/RED LOBSTER/POPEYE'S BISCUITS
Recipe By : BECKY

4 cups Pioneer Buttermilk baking mix
8 ounces sour cream
1 can regular 7-up -- room temperature

** for Red Lobster style-- 1 1/2 cups cheddar cheese -- grated

In large mixing bowl mix baking mix with sour cream.
Stir in cheese if you want cheese biscuits.
Stir in 7-up just until all is blended.
You may make drop biscuits by dropping large tablespoonfuls of dough on greased cookie sheet.
Or you may place dough on waxed paper, press into a circle about 3/4 inch thick.
Cut into rounds with cutter or glass. Place on cookie sheet.
Bake at 400 degrees for 15 minutes or until brown.

NOTES : *RED LOBSTER BISCUITS- MAKE WITH CHEESE-BRUSH WITH GARLIC BUTTER WHILE HOT.

Terrytx 10:20:35
Bacon Biscuit Cups

2 (3 oz) packages cream cheese -- softened
2 tablespoons milk
1 large egg
1/2 cup (2 oz) shredded Swiss cheese
1 green onion -- chopped
1 (10 oz) can refrigerated flaky biscuits
5 bacon strips -- cooked and crumbled
sliced green onions -- garnish

Beat first 3 ingredients at medium speed with a mixer until blended. Stir in cheese and green onion; set aside.

Separate biscuits into 10 portions. Pat each portion into a 5-inch circle, and press on bottom and up sides of greased muffin cups, forming a 1/4-inch edge. Sprinkle evenly with half the bacon, and spoon cream cheese mixture evenly on top.

Bake at 375 degrees for 22 minutes or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm. Garnish, if desired.

Source: Southern Living-Sept/99
sara,ga 10:20:57
here's the one I had:

POPEYE'S BISCUITS
4 c. bisquick
8 oz. sour cream
3/4 c. Sprite
1 stick of butter
Mix first three ingredients, roll and cut biscuits. Melt 1 bar of butter and pat both sides of biscuit in butter, leave butter in pan to bake. Terrytx 10:21:35
Club Soda Waffles
Recipe By :Houston Chronicle, 2/11/98
Serving Size : 8

2 cups biscuit mix
1 egg
1/2 cup veg oil
1 1/3 cups club soda

Mix biscuit mix, egg, oil, and club soda. Ladle onto hot waffle iron. Recipe also can be used to make pancakes. The batter does not store well, so make only as much as you will use at one time or make extra waffles and freeze for later use.

sara,ga 10:37:53
MAYONNAISE BISCUITS

1 c. self-rising flour
1/2 c. milk
2 tbsp. mayonnaise
Mix ingredients together and spoon onto pan. Bake at 350 degrees for 10 minutes or until brown.

BISCUITS
2 c. self-rising flour
2 tbsp. mayonnaise
1/2 c. buttermilk
Mix well. Do not roll. Drop on well-greased baking pan.

desserts,.MA 11:15:54
Lemon Poppy Bread with Lemon Glaze

1 1/2 c flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 c milk
1/2 c oil
1 1/2 tsp grated lemon zest
1 tsp vanilla
2 T poppy seeds

Glaze:
4 1/2 T lemon juice
1/3 c sugar

Preheat oven to 350. Mix all dry ingredients in electric mixer, add wet ingredients and poppy seeds. Bake 40 minutes.

Poke holes in bread and pour warmed glaze over.

Makes 1 loaf