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recipelink.com Chat Room Recipe Swap
11-19-99 Recipes for Unexpected Guests (9)
Becky,.La (10:08:22) :
TUSCAN BEAN SOUP
Recipe By : BECKY
2 quarts clear chicken broth
1/4 cup parsley -- chopped
1/2 cup carrots -- julienned
1/2 cup celery -- sliced
1 teaspoon Italian seasoning
1/2 cup green onions -- chopped
1 can great northern beans -- drained
1 cup fresh spianch -- shredded
salt/pepper -- to taste
Bring the broth to a boil.
Add all ingredients except beans.
Cook 10 minutes.
Add beans and spinach. Simmer 5 minutes.
Becky,.La (09:43:10) : Quickie Taco Soup
2 lb. lean ground beef
1 can Rotel tomatoes
1 small can chopped tomatoes
2 can whole kernel corn
1 can pinto beans
1 can kidney beans
1 can black beans
1 pkg Taco seasoning
1 pkg. Ranch dressing mix
Brown beef/drain. add all other ingredients cook til heated through.
Vanessa,.La. (08:58:45) : Spinach Bread
1 french bread
1 package frozen chopped spinach
1 onion
1 block butter
1 roll garlic cheese
1 small jar cheez wiz (jalapeno)
Saute onions in butter. Squeeze
water out of spinach. Add to onions.
Cook 10-15 minutes. Add roll of garlic cheese and 1/2
jar of cheez wiz. Cook on low fire about 10 minutes.
Spoon mixture on bread before cooking. (Mixture must
be warm).
KellyWA (07:28:59) : SURPRISE CHEESE PUFFS
Yield: 50 servings
1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.
Allow butter to soften; blend with cheese, salt,
paprika and cayenne. Stir in flour, mixing well. Mold
1 tsp of this mixture around each olive, covering it
completely. Arrange on a baking sheet and chill until
firm. Bake in 400 oven for 15 minutes. Serve hot.
Makes 50 puffs.
**NOTE** These puffs are so easy to serve at parties
as they may be made in advance, frozen on a baking
sheet to keep round and stored in a plastic bag in the
freezer. Bake as needed.
KellyWA (07:08:41) : Oyster Noodle Casserole
4 ounces egg noodles -- broad
1 pint oysters -- shucked
6 tablespoons butter -- 3/4 stick*
3 tablespoons yellow onion -- finely chopped
2 tablespoons green pepper -- finely chopped
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1 pinch cayenne pepper
1/2 cup bread crumbs -- fine dry
* or margarine
Preheat the over to 425 Deg. F. Cook the noodles according to the
package directions, drain thoroughly in a colander, and set aside.
Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate
heat. Add the onion and green pepper, and cook, uncovered, for 5
minutes, or until the onion is soft.
Blend in the flour with a wire whisk, then add the milk, and stir
vigorourly until the mixture is thickened and smooth--about 3 minutes.
Add the oyster liquor, salt, black pepper, and cayenned pepper.
Place half the noodles in a butter 1-1/2 quart casserole, cover with the
oysters, then add the remaining noodles. Pour the sauce over all, top
with the bread crumbs, dot with the remaining 3 tablespoon of butter,
and bake, uncovered for 15 minutes or until brown and bubby.KellyWA (07:04:33) : OYSTER ROCKEFELLER CASSEROLE
Yield: 6 servings
1 qt Raw Oysters
1/4 lb Butter
1 Finely Chopped Rib Celery
1 md Onion, Finely Chopped
1/2 c Finely Chopped Parsley
1 pk Frozen Spinach *
1/4 ts Anise Seed
1/4 c Worcestershire Sauce
1/2 c Soft Bread Crumbs
Salt
Fresh Ground Pepper
Cayenne Pepper To Taste
1 c Grated Parmesan Cheese
Toasted Bread Crumbs **
* Frozen spinach should be thawed and drained. **
Cracker crumbs may be substituted for toasted bread
crumbs.
Preheat oven to 450øF.
Grease a large casserole dish. Drain the oysters and
arrange in a single layer in bottom of casserole.
Melt the butter and saute‚ the celery and onions until
they begin to soften. Add parsley, spinach, anise
seed, Worcestershire Sauce, soft bread crumbs, salt,
pepper and Cayenne. Spread this mixture over the
oysters. Bake the casserole for 30 minutes. Remove;
and, if necessary, pour off water that has cooked from
oysters. Sprinkle with grated Parmesan cheese and a
very thin layer of bread or cracker crumbs. Return to
oven for 10 minutes or until slightly browned on top.
KellyWA (12:56:50) : Quick Chili
Makes 8-10 servings
1 1/2 pounds ground beef or turkey
1 1/2 cups chopped onion
3 garlic cloves, crushed
2 green peppers, chopped
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 28 ounce cans crushed tomatoes
2 15 ounce cans kidney beans, drained
Grated cheese for garnish (optional)
Sour cream for garnish (optional)
Brown meat and onions in 4 1/2 qt. oval Corningware roaster over medium heat. Remove excess
fat by using paper towel to absorb. Add green pepper and garlic, and cook for a few minutes.
Lower heat and add the seasonings, tomatoes and beans. Stir and place in oven at 325 degrees for
45 minutes. Stir before serving.
Add grated cheese and sour cream to top when serving.
Marie/Me (12:17:34) : Pistachio Ribbon Dessert
1 cup white flour
2 TBS. white sugar
1/3 cup butter or margarine, softened
1/4 TEAS. butter flavoring (extract)
1/3 cup pecan meal
1 8 oz. package cream cheese, softened
2/3 cup powdered sugar
1/2 of a 9 oz. container of Cool Whip made with real cream
cream
2 packages (3.4 oz.) INSTANT Pistachio pudding mix
2-1/2 cups whole milk
1/8 TEAS. almond flavoring (extract)
Preheat oven to 350 degrees. Grease a 9" x 13" x 2" glass baking pan.
In bowl, mix flour, sugar and pecan meal. Add butter and extract and
rub between palms of your hands until mixture is crumbly. Lightly
press this evenly over bottom of baking pan. Bake for 15 minutes.
Set aside to cool completely.
With an electric mixer, mix the cream cheese and powdered sugar until
creamy. Scrape off the beaters so you don't lose any of this mixture.
Add the Cool Whip and mix with a large spoon until well blended; then
spread evenly over top of COOLED crust
With a clean mixer, mix the 3rd set of ingredients according to
directions on the box. When thickened, spread this evenly over top of
the cream cheese layer in the pan. Top this layer with the rest of
the Cool Whip. Cover and refrigerate. This will make 12 generous
servings. P.S. If you can't find pecan meal where you live, you can
use 1/3 cup of FINELY chopped pecans.
Marie/Me (11:32:41) : Pistachio Ambrosia
1 - 16ounce can chunky pineapple
1 8 ounce can crushed pineapple
1 sm. pkg instant pistachio pudding,
1 cup shredded coconut
12-16 ounce non-dairy whipped topping, thawed---
1 cup mini marshmallows,
1 cup chopped walnuts or pecans
In large bowl mix 2 types of pineapple an sprinkle pudding on top. Gently mix and lt stand 5 minutes..Combine nuts and coconut; fold into mixture. Fold in whipped topping and marshmallows. Refrigerate at leat 2 hours before serving.
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