recipelink.com Chat Room Recipe Swap
01-21-2000 – I’m Just Wild About Dairy!
44 Recipes Using Dairy Products Part 1 of 2

susannahoh (03:19:01) : My grandma's people, though not Pennsylvania Dutch, spoke German at home and served some of the same foods

POTATO RIVEL SOUP

4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 t. salt

Just COVER with water. Bring to a boil. Simmer, covered for 20 minutes. Heat 2 cups milk in a pan; don't boil.
Make rivels:

1 egg, beaten

as much flour as you need to make a dough that is not hard, but doesn't run off the spoon. Add salt. Drop small amounts in soup.
Allow to cook 5-7 minutes. Add hot milk and a nice dollop of butter.

susannahoh (03:12:19) : APRICOT UPSIDE DOWN CAKE
Miriam Zachman

3 tablespoons butter
3/4 cup brown sugar
Enough apricots, pecans and maraschino cherries to
cover bottom of cake pan
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter
2 eggs
3/4 cup milk
1 teaspoon vanilla

Melt butter in bottom of nine by twelve-inch cake pan.
Add brown sugar and cover bottom of pan with
apricots (drained), pecans and maraschino cherries.
In a large bowl mix butter and sugar, then add eggs
and milk. Sift together flour and baking powder, then
add to wet ingredients. Stir until smooth. Spread the
cake batter on top of the apricots, cherries and
pecans. Bake for thirty minutes at 350 degrees.
While still warm, take cake out of pan so apricots are
on top. Serve with whipped cream.

susannahoh (02:55:55) : COLETTE'S OLIVE QUICHE

My sister spent several months in France her first year of college. This is her French mother's recipe.

1 9-inch unbaked pie shell
1 1/2 cups grated Swiss or Gruyere cheese
3 eggs
1 1/2 cups evaporated milk
3/4 t. salt
1/2 cup pitted green olives

Preheat oven to 350. Sprinkle grate cheese evenly over bottom of pie shell. Beat eggs with milk and salt. Pour into pie shell. Evenly distribute olives and poke them down a little if necessary. Bake 35-40 minutes. Let cook about 10 minutes before cutting.

Brandy,.Ct (02:03:38) : Cream Filling
(tastes just like creme in Drakes Devil Dogs)

1/4 cup melted butter
Add 3 tsp of flour
Stir to paste
Add 3/4 cup milk
Cook until thick

Make sure it is cool before adding
3/4 cup sugar
1/2 cup Crisco
1 1/2 tsp vanilla
Beat with egg beater until creamy.

Gina,.Fla (01:46:48) : Tio Pepe's Coconut Bread

4 sticks butter, softened
4 c. sugar
8 eggs
8 t. coconut extract
4 c. sour cream
1 lb. bag shredded coconut
8 c. flour
4 t. baking soda
4 t. baking powder

Cream butter and sugar. Beat in eggs and extract, then sour cream. Add coconut. Stir together the dry ingredients and beat into the batter. Divide batter into 4 greased loaf pans and bake at 350 for 45 mts.

Gina,.Fla (01:43:14) : Fritz's Strawberry Pie

1 prepared pie shell
1 quart strawberries
3 oz. cream cheese

Glaze:
1 c. sugar
1 c. water
2-3 T. cornstarch
red food coloring

Spread cream cheese on bottom of pie shell. Slice strawberries and mound on top. Make glaze by combining glaze ingredients and cooking on med. heat in a small sauce pot, when it is thick take off the heat and let cool. Pour or spoon over berries. Keep pie refrigerated till ready to serve, Yummy!!

Gina,.Fla (01:20:29) : Bavarian Apple Pie

Pastry: (For a shortcut, you can always use a pie shell from the freezer section of your grocer.)

1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour

Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set aside.

Filling:

1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt

5 Golden Delicious Apples, peeled, cored and sliced

Topping:

1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar

Mix and blend well the filling ingredients except the apples.

Spread the creamy filling on top of the pastry. In a large bowl, toss the apple slices with sugar and cinnamon. Put this on top of the filling.

Bake at 450 for 10 mts. Reduce heat to 400 and bake 25 mts. more.

Cool before removing from pan. Serves 8-10 happy people!!

Gina,.Fla (01:02:26) : SPINACH MORNAY

4 tablsp. butter
1/4 cup flour
1 1/2 cups milk
1/4 tsp. cayenne pepper
2 pkgs. chopped spinach, cooked and well drained or 1 lb. fresh washed
1 cup breadcrumbs
2 hard-boiled eggs sliced
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and spices. Stir until thickened. Butter casserole dish. Layer 1/2 spinach, 1/2 of sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top. Bake until bubbly at 350., about 25-30 mts.

Gina,.Fla (01:00:44) : Spanikopeta

This recipe is so old....when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret...here it is, it's the best!!

2 pkgs. frozen chopped spinach, thawed and drained
1 large onion, chopped
2 garlic cloves, crushed
1 8 oz. pkg. feta cheese
2 cups cottage cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tblsp. olive oil
1 pkg. phyllo sheets
1 tblsp. chopped dill, fresh
1 tblsp. parsley, fresh

Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 mts. more.

Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.

In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.

In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter.

When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares. Bake at 350 for 45 mts.

Gina,.Fla (01:00:15) : MOMS CORN PUDDING

1 can or 2 1/2 cups cream style corn
1/3 cup sugar
2 TBSP flour*
1/2 cup milk (can use skim)
1 tsp. salt
1/8 tsp. pepper
2 TBSP. butter or margarine, melted
2 eggs, beaten (can use egg substitute)

* I mix milk and flour together before adding to other ingredients - this prevents lumps.

Mix all ingredients - except melted butter or margarine. Put in GREASED baking dish (about 1 to 1 1/2 quart). Pour melted butter or margarine over top. Bake in preheated oven at 450 degrees - 20 minutes. Reduce heat to 375 degrees - 45 minutes or until firm. You can cover or not. Top will brown. Pudding tends to bubble over in oven so you may need to use cookie sheet underneath dish. Center of pudding takes longer in tall casserole dish (that's when I cover it). Check with knife - should come out clean. Serves 5 or 6. You can double or triple this recipe. Enjoy!

Gina,.Fla (12:59:31) : Curried Pumpkin and Leek Flan

1 small sugar pumpkin 2 lbs.
2 T. butter
6 leeks, including 1 inch of green, diced
3 whole eggs and 3 yolks
1 1/2 c. heavy cream
2 T. sugar
1 t. curry
salt and pepper to taste
1 1/2 c. chicken stock
1 T. fresh parsley, chopped

Oven at 375. Lightly oil a baking sheet, cut pumpkin in 1/2, scoop out seeds and place cut-side down on sheet. Bake 50 mts. Cool. Leave oven set at 375. Spoon flesh into blender - puree.

In frying pan, melt butter, add leeks, cook 30 mts. till soft. Whisk eggs, 1 c. cream, sugar, curry and salt and pepper. Add 3/4 pumpkins and leeks. Stir well.

Butter 6 2/3 cups/ramekins. Place in large baking pan, pour flan in cups. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 mts.

Combine stock, remaining pumpkin puree and 1/2 c. cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 mts.) Strain through sieve. Cool flan 5 mts. Invert onto plates and ladle sauce over.

Gina,.Fla (12:58:26) : Creamy Squash Casserole

8 servings

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water 12-15 mts. or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 mts.

Gina,.Fla (12:57:26) : Mushroom Chowder with Roasted Red Pepper Puree
serves 6

1 12 oz. jar Mancini (or any other brand) Sweet Roasted Red Peppers
6 T. heavy cream
2 T. tomato paste
1/2 t. salt
1/8 t. cayenne pepper
1/4 t. nutmeg
2 c. chicken broth
1/2 c. (1 oz. 3 g.) dried porcini mushrooms
6 T. butter
1/2 c. finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 T. flour
1/2 t. salt
freshly ground pepper to taste
1 c. heavy cream
2 T. dry sherry

Use 2 peppers and 1 T. juice out of the jar. Use contents for something else later. Store in refrigerate. Cut the 2 peppers in half. Process in blender with juice, cream, paste and salt and pepper. Process until smooth. You should have about 3/4 c. Set aside.

Combine broth and porcini and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheesecloth fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside.

Melt butter, saute onion till tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini, add flour, 1/2 t. salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook until thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more. Add cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with one T. of the pepper puree.

Gina,.Fla (12:56:53) : Redwood Forest Cream of Mushroom Soup

2 lbs. white mushrooms, stems trimmed off
2 T. olive oil
2 T. butter
1 large onion, chopped
1 1/2 T. minced garlic
1/2 t. dried thyme
pinch of nutmeg
salt and pepper to taste
4 1/2 cups chicken broth
1/2 c. heavy cream

1. Clean mushrooms and slice.

2. Saute onions in oil and butter 10-12 mts. Add garlic - cook 2 mts.

3. Add mushrooms and cook 15 mts. Season with spices.

4. Add broth and bring to a boil. Reduce to med. heat, cover and simmer 30 mts. Remove from heat and let cool to room temp.

5. Puree the soup adding the cream gradually.

Serves 6

Gina,.Fla (12:56:23) : Gina's Creamy Broccoli and Cheese Soup

1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer and puree.
5. Return to pot and add the grated cheese and stir till well blended.
6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!

Gina,.Fla (12:55:06) : Floretta Clifton's Broccoli and Rice Casserole

This was served at my sister's wedding 16 years ago and it is a winner!!!

2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped

Cook broccoli, drain. Sauté onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.

Gina,.Fla (12:53:52) : FLORENTINE QUICHE LORRAINE

1 9 1/2" pie plate, partially cooked
1/2 lb. bacon, cooked, drained and crumbled
2 T. butter
1 small onion, finely chopped
1 clove garlic, minced
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup half and half
1/2 c. milk
2 c. grated Swiss cheese tossed in 2 T. flour
1 10 oz. pkg. frozen chopped spinach, thaw, drain well
1/2 t. salt
1/8 t. black pepperpepper
1/4 t. nutmeg
1 T. parsley

Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take of heat. Beat eggs till foamy, add milk, half and half, beat well. Fold in bacon bits, cheese, parsley and seasonings. Blend well, pour into pie shell, bake at 350 for 50-60 mts.

Gina,.Fla (12:53:26) : Farmer's Stand Quiche

6 eggs, well beaten
1 8 0z. cream cheese
1 pkg. frozen chopped spinach, thaw and drain well
4 garlic cloves, minced
2 small yellow squash, washed and chopped
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 slices bread, crusts removed and torn
2 c. grated Swiss cheese
1/2 c. grated sharp Cheddar cheese
salt and pepper to taste
1/2 t. nutmeg
1/2 c. chopped onions
3 T. olive oil
1 c. cream

Saute onions, red bell pepper and garlic. Set aside to cool. In a large bowl with mixer. beat eggs, adding the cream. Add the cream cheese in pinches along with the torn bread. Add the cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10" springform pan. Bake on a cookie sheet for 55 minutes at 350.

Gina,.Fla (12:52:43) : Chicken and Red Pepper Fettucini
Pollo Rojo a la Fettucini

This recipe is from an old Italian Mama we knew in New York, she made it so simple yet fragrant and delicioso!!
4 servings

2 tbs. butter
1 large garlic clove, minced
1 tsp. salt
1 cup freshly grated parmesan cheese
1/2 pint cream
2 chicken breasts
1 8oz. pkg. fettucini
1 sweet red bell pepper, chopped
1 small onion, chopped

Cook noodles as directed on package

Slice chicken into small strips, cook in hot skillet with small amount of olive oil. Add chopped onions and bell pepper and cook till onions are golden brown. Set aside.

For sauce, melt butter, add garlic clove, then add cream and parmesan. Blend well and cook till thickened.

Add chicken mixture to sauce and pour over fettucini and serve! Best when served with chilled white wine.

Gina,.Fla (12:52:18) : Chicken Cheese Lasagna

1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 t. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated parmesan
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1 t. basil
1/2 t. oregano
1/4 t. black pepper
8 oz. lasagna noodles, cooked
2 cups cottage cheese or ricotta
2 cups cooked chicken
2 10 oz. pkgs. frozen spinach, thaw and drain
1/2 bag of broccoli, cauliflower, carrot veg. mix, thaw and drain

Heat the butter, add garlic, stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth, heat to boiling stirring constantly. Boil and stir 1 mt. Stir in cheeses, sauteed onions and mushrooms
and toss with veggies. Spread 1/4 cheese sauce (about 1 1/2 c.) in an ungreased 9x13x2 pan, top with three or 3 noodles, 1/2 cottage cheese or ricotta, 1/4 sauce, 3/4 noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, rest of cheese sauce. Cook uncovered 350 35-40 minutes. Let stand 15 mts. before cutting.