9-18-99 Recipe Swap

Becky,LA (11:28:18) :

MOM'S PIE CRUST
Recipe By : MOM

2 cups flour
2/3 cup shortening (I use butter for cobbler)
1 teaspoon salt
1/3 cup ice water

Measure flour, salt and shortening into bowl of food processor.
Pulse until fine crumb consistency.
Add ice water a little time with processor running until dough forms ball.
Flatten to saucer size, wrap in plastic wrap, chill for 15 minutes
Place on a floured board and roll as desired for pan you are using.

BrendaTX (10:55:09) : Mom's Butterscotch Pie

2 cups dark brown sugar (packed)
4 Tbsp flour
4 egg yolks
2 Tbsp cold water
2 cups boiling water
2 Tbsp butter or margarine
1 tsp vanilla

Combine brown sugar & flour in pan. Beat egg yolks with cold water and add to sugar and flour. Then add boiling water and butter. Cook until thickened. Remove from heat and add vanilla. Cool and pour into baked pie crust.

Top with meringue made with the 4 egg whites.

Terrytx (10:21:38) :

Lemonade Meringue Pie
Recipe By :Houston Chronicle-6/10/98

1 cup sour cream
3 eggs -- separated
1 (6-serving-size) vanilla pudding mix
(Cook and serve, not instant)
1 1/4 cups milk
1/3 cup frozen lemonade concentrate -- thawed
1 (9") baked pie crust
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a large saucepan, combine sour cream and egg yolks. Reserve whites for meringue. Stir in vanilla pudding mix, milk, and lemonade. Cook over low heat and stir until mixture thickens and boils. Remove from heat; spoon into baked pastry shell. Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread over hot filling, sealing to edges of pastry. Bake in 350 degree oven for 12-15 min., until lightly browned. Cool; chill.

NOTES : Meringue won't shrink if you seal it to pastry edges.

Terrytx (10:20:40) :

Lemon Supreme Pie
Recipe By :Taste of Home-June/July/98
Serving Size : 8

1 unbaked deep-dish pastry shell (9")
Lemon Filling
1 1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon rind
4 to 5 drops yellow food coloring
2/3 cup lemon juice
Cream Cheese Filling
2 packages (one 8 oz and one 3 oz) cream cheese -- softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice

Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 min. Remove foil; bake 5 min. longer. Cool on wire rack. In a saucepan, combine sugar, cornstarch, and salt. Stir in water; bring to a boil over med-high heat. Reduce heat; cook and stir for 2 min. or until thickened and bubbly. Remove from heat; stir in butter, lemon peel, and food coloring if desired. Gently stir in lemon juice (do not overmix) Cool to room temp., about 1 hr. In mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese in a pastry bag with a #21 star tip; pipe stars onto pie. Store in refrigerator.

Kelly,WA (10:18:22) : Lemon Pie
You can garnish with mint leaves and
lemon peel for an extra special touch.

1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1 (8 ounce) carton frozen whipped topping, thawed
1 - 9 inch graham cracker crust

In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chill until ready to serve.

Margie,.MD (10:18:13) : Debbie's Chicken Casserole

Combine:
2 cans cream of chicken soup
1 cup sour cream

Add:
1 cup shredded American or cheddar cheese
1 tsp. garlic powder

Fold in:
8 oz (2 cups) rotini, cooked and drained
1 cup sliced water chestnuts
1/2 cup chopped green pepper
2 6 and 1/2 oz. cans chicken or 2 cups cooked chicken

Turn into a greased baking dish (shallow 13 X 9")
Cook and drain 2-10 oz. packages frozen broccoli. Place broccoli on top of casserole, sprinkle with 1 more cup grated cheese. Bake 375 degrees for 25-30 minutes. Freezes well. I like to use the tri-colored rotini.

Margie,.MD (10:02:52) : All-American Casserole

1 cup cooked rice
1 pound ground beef
1 egg, slightly beaten
2 tsp. grated onion
2 tsp. salt
1 tsp. parsley flakes
1/8 tsp. marjoram
Dash of pepper
2 and 1/2 cups tomato juice
1/2 tsp. sugar
1 envelope biscuit mix (or box of Jiffy)
1/4 cup grated yellow cheese

Combine rice, beef, egg, onion, salt, parley, marjoram and pepper. Add 1/2 cup tomato juice; mix lightly. Shape mixture in 18 balls. Place in skillet. Add sugar to remaining juice and pour over the meatballs in skillet. Bring to a boil. Turn oven to 450 degrees. Follow directions on biscuit mix to prepare, but add the cheese to the dry ingredients prior to adding any liquid. Spoon droplets of mix over top of casserole. Place in oven, uncovered, for 15-20 minutes. Makes 6-8 servings.

Becky,.LA (09:51:34) : PRODHUMME CHICKEN

1 Chicken-cut up -- floured/ browned
onion/pepper/celery/garlic -- sautéed in the olive
flour -- for thickening
wine
sour cream
horseradish
chipotle pepper
pepper jack cheese

Seasoning Mix
6 tablespoons Chef Paul Prudhomme's Poultry Magic®
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin

2 (2-1/2- to 3-pound) chickens, all visible fat removed, each cut into 8 pieces
1-1/4 cups all-purpose flour
Vegetable oil for frying
2-2/3 cups chopped green bell peppers, in all
2 cups chopped onions
1 cup chopped fresh green Anaheim or poblano chiles, in all (see Note)
2 bay leaves
2 teaspoons salt
2 teaspoons minced fresh garlic
2 tablespoons finely diced fresh jalapeño peppers
4 cups chicken stock, in all
1-1/2 cups heavy cream
1 cup dairy sour cream
1-1/2 cups grated Monterey Jack or other white unprocessed cheese
1-1/2 cups grated Cheddar cheese
4 cups cooked long-grain white rice

Remove the chicken from the refrigerator and let it come to room temperature while you prepare the other ingredients.

Combine the seasoning mix ingredients in a small bowl. Combine 1 tablespoon of the mix with the flour in a plastic or paper bag and set aside.

Sprinkle the remaining seasoning mix evenly over the chicken and rub it in well. Dredge the chicken in the seasoned flour and reserve the leftover flour.

Heat 1/2 inch of oil in a large skillet (I find this dish tastes significantly better if you don't use a nonstick skillet) to 350°, about 4 minutes. Fry the chicken in batches, large pieces and skin side down first, just until lightly browned and crispy, about 2 to 4 minutes per side. Lower the heat if the drippings in the pan start to brown, because you'll use the drippings in the cream sauce - - they should remain light in color and taste so they won't dominate the cheese, peppers, and cream. Drain the chicken on paper towels.

Carefully pour the hot oil into a heatproof glass measuring cup, leaving as much sediment as possible in the skillet, and return 1/2 cup of the hot oil to the skillet. Add 2 cups of the bell peppers, the onions, and 2/3 cup of the chiles. Turn the heat to high and stir well to mix the vegetables with the sediment. Cook until the onions start to brown, stirring occasionally, about 6 to 8 minutes. Add the bay leaves, salt, and garlic. Stir well, then sprinkle 3 tablespoons of the reserved seasoned flour on the vegetable mixture and stir thoroughly again. Stir in the jalapeño peppers and cook, stirring occasionally, for 2 minutes. Lower the heat if the vegetables stick excessively. Stir in 1 cup of the stock and scrape the pan bottom well. Stir in 2 cups more stock and stir again. Remove from the heat.

Place the chicken in a 5-1/2 quart pot or Dutch oven. Add the vegetable mixture and the remaining 1 cup stock and stir well. Bring to a boil over high heat, reduce the heat to low, and simmer, stirring occasionally and being careful not to let the mixture scorch, for 25 minutes. Add the remaining 2/3 cup bell peppers, 1/3 cup chiles, the cream, and the sour cream. Bring to a boil over medium heat, stirring fairly constantly. Stir in the cheeses and cook, stirring constantly, just until the cheese melts. Serve immediately over the rive.

NOTE: If you cannot find Anaheim or poblano chile peppers, you can use canned chile pepper strips, either hot or mild, according to your taste.

melinda.KY (09:39:59) : STRAWBERRY SALSA
1 pint strawberries fresh (diced)
4 plum tomatoes seeded and diced
1 small onion, diced
1 or 2 jalapno peppers
juice of 1 lime
2 garlic cloves, minced
1 tblsp. olive oil

Combine strawberries, tomatoes, onion, and peppers. stir in lime juice, garlic, and oil. chill for 2 hours yield cups

Debbie.D.,.AL (09:16:16) : MEXICAN CORNBREAD

1 lb. ground beef, cooked and drained
1 large onion
8 oz. grated cheese
1 cup self-rising cornmeal
1 cup milk
1/2 cup oil
1 can cream corn
1 large bell pepper, chopped

Place onions and peppers in the microwave and cook until the onions are limp--about 5 minutes. Put the ground beef, and the veggies in a bowl. Add the oil, cheese, and corn. In a separate bowl, mix cornmeal, eggs, and milk. In a greased skillet, put in 1/2 of the meal mixture, pour in the meat mixture and top with remaining meal mixture. Bake at 350 degrees for 45 minutes.

Debbie.D.,.AL (09:07:11) : DREAM ROLLS

1 cup milk
2 cups self-rising flour
2 T. shortening
2 T. sugar
1 pkg. yeast dissolved in 1/4 cup lukewarm water

Scald milk, let cool until lukewarm. Add sugar, shortening, yeast, and flour. beat until smooth. Let rise until doubled in bulk. Punch down, and roll out. Fold the mixture over, re-roll, and cut with biscuit cutter. Let rise and bake at 425 until rolls are golden brown.

Marie,Ohio (07:44:23) : Here's a wonderful recipe I got from
His Majesty's Tea Room in Madison,Oh

Apricot and Cheese Tea Sandwiches

1/2 cup walnuts
10 dried apricots
2 stalks celery
1-1/2 tsp thyme
1/2 cup soft butter
1 tbsp honey
1 tsp Balsamic vinegar
2 cups blue cheese
1/2 tsp black pepper
20 slices white bread
1/4 cup mayonnaise
1 cup chopped parsley

In food processor, chop walnuts, apricots, celery and thyme.
Add butter, honey, vinegar and blue cheese.
Process until it holds together. If more moisture is needed, add a few drops of heavy cream or milk.
Refrigerate until needed.
Cut bread in 2 " circles..with biscuit cutter.
Spread mixture on one slice, top with the other. Thinly spread mayonnaise on
EDGE of the sandwich and roll in chopped parsley for a perfect finish.
Makes about 20 finger sandwiches..

Verla,.IL (05:29:54) :

Italian Vegetable Soup
Submitted by: Verla
This is our favorite vegetable soup. It gets better each day!
Makes a lot and is very, very good. Plus, it's low fat!

1 pound ground beef
1 cup onion, chopped
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes, chopped, with juice
1 can (15 ounces) tomato sauce
2 cans (19 ounces each) white or kidney beans
2 cups water
5 teaspoons beef broth
1 tablespoon parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 can (15.25 ounces) corn
1 can (14.5-15.25 ounces) green beans or peas
1 cup macaroni or pasta

Brown beef; drain, and rinse. Add onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, broth, parsley, oregano, and basil. Bring to a boil. Lower heat and simmer 20 minutes.

Add cabbage, corn, green beans or peas, and pasta. Bring to a boil, then simmer until vegetables are tender. Add more water if needed.
Makes 8 -10 servings

Kelly,WA (03:44:33) : CREAMY BLACKBERRY PIE

4 c. blackberries, chopped
1 can Eagle Brand milk
2 cooled graham cracker crusts
1/3 c. lemon juice
1 lg. container Cool Whip

Mix together milk and lemon juice. Mix in Cool Whip and berries.
Pour into crusts and refrigerate.

Kelly,WA (03:41:12) : SALMON FILLETS BURIED IN POTATOES

7 oz 4 Skinless Salmon Fillets
Kosher salt and pepper
2 lb Russet Potatoes
12 tbsp Butter
1 tbsp Lemon Juice
1/2 c Shallots
6 Large Scallions, sliced
1/2 c Dry White Wine

Heavily butter 4 pieces of 9 x 12 inch aluminum foil. Sprinkle with salt and pepper. Preheat oven to 450 degrees.
Shred potatoes and mix with lemon juice and scallions. Make a Bed using half the potatoes on each piece of aluminum foil.
Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with the remaining potatoes. Press down on the potatoes. Then enclose tightly in foil.
Place in oven for 15 minutes.
Meantime, combine shallots, wine and vinegar in saucepan.
Place over medium heat and cook until most of the liquid is evaporated.
Remove from the heat and beat in remaining butter. Add salt and white
pepper to taste and set aside in a warm place.
When it is time to put dinner on the table, heat the broiler.
Unwrap the salmon and place close to the heat. Brown well, about 2 minutes per side.
Arrange the salmon on a platter. Serve sauce separately. Serves 4.

Kelly,WA (03:39:23) : Chocolate Strawberry Pie

1 (8oz) container whipped topping
1 cup sour cream
1 small pkg chocolate pudding mix (instant)
strawberries, sliced
chocolate graham cracker crust

Mix all ingredients but the strawberries. Put half of the mixture into the pie crust. Add strawberries. Top with the remaining chocolate mixture. Garnish with strawberries.

Fran,.ME (10:42:55) : Artichoke Squares

2 (6oz.) jars marinated artichoke hearts
1/2 c. chopped onion
2 cloves minced garlic
4 eggs, beaten
1/4 c. bread crumbs
1 tsp oregano
salt and pepper
4-5 drops hot sauce (I use Louisiana Hot Sauce, but you may prefer Tabasco)
1/2 lb. sharp cheddar cheese, shredded
3 Tbsp. minced fresh parsley

Preheat oven to 350.
Grease a 9"x13" pan.
Drain off and discard juice from one jar of artichokes.
Combine all remaining ingredients in large bowl.
Pour mixture into pan and spread evenly in thin layer.
Bake for 30 minutes, cut in squares and enjoy!