recipelink.com Chat Room Recipe Swap
06-12 to 6-18-2000 – Extras

recipelink.com (02:02:56) :
JOAN LUNDEN'S ALL-PURPOSE MARINADE
Source: TV Guide, May 25, 1996
Makes: 3 Cups

2 c Dijon mustard
9 cloves Garlic, crushed
1 tb Lemon pepper
2 ts Fine herb seasoning
1/2 c Wine vinegar
1/2 c Low-fat or non-fat Italian
Dressing
1/3 c Reduced sodium soy sauce

OPTIONAL FLAVORING
2 tb Liquid smoke
4 Shakes hot pepper sauce
Red pepper flakes to taste

In a bowl, whisk together the mustard, garlic, lemon pepper and herbs. Add the vinegar, Italian dressing, soy sauce and any optional flavoring.

Kelly~WA (10:52:36) : How to Freeze Rhubarb

Remove leaves & trim stems from firm stalks. Wash & cut into 1-inch
lengths.

(It makes it easier if you measure the rhubarb into the amounts called
for in some of your favorite recipes.) Use one of the following methods
for freezing.

*Simply pack the pieces into freezer containers or freezer bags.

*Mix 4 c. of rhubarb with 1 c. sugar; spoon into containers or bags.

*Pack rhubarb into containers. Cover with cold syrup made by cooking 3
1/2 c. sugar with 4 c. water.

For each method, allow 1/2 inch of head space & tightly seal the
container or bag for freezing.

recipelink.com (09:43:31) : Peach Shortcake
Newsgroups: rec.food.recipes
From: Brian B.
Date: 4 May 1994

I saw a request for cobblers and it reminded me of a wonderful shortcake recipe a friend gave me.

2 cups flour
3 tsp baking powder
1/3 cup sugar
1/2 tsp salt
2/3 cup shortening
1 egg, beaten
1/3 cup milk
1 tsp vanilla

Sift flour, baking powder, sugar and salt together. Cut shortening into dry mixture. Combine beaten egg, milk, and vanilla and stir into dry mixture. Turn out onto floured board and roll into a pseudo-rectangle 1/2-inch thick. Sprinkle with sugar and roll jelly-roll fashion. Cut into slices 3/4-inch thick using a thread (makes cleaner cuts) and place on lightly greased baking sheet. Brush tops with milk. Bake 12-15 minutes at 450F or until golden brown. Top with sweetened peaches (or any fruit).

This also tastes wonderful for breakfast crumbled with milk over it.

recipelink.com (09:12:22) : VIDALIA ONION RELISH
Newsgroups: rec.food.recipes
From: Trish R.
Date: Sat, 28 May 1994

3 - 4 thinly sliced Vidalia onions

Marinade:
1 c. sugar (I use less)
1/2 c. cider vinegar
2 c. water

Dressing:
1/2 c. lowfat or fatfree mayonnaise
1 tsp. celery salt

Marinate onions in marinade for at least 2 hours in refrigerator Drain well and mix with dressing. Serve as an hors d'oeuvre on crackers or as a substitute for coleslaw. Keeps well for 24 – 48 hours.

recipelink.com (09:02:22) :
Newsgroups: rec.food.recipes
Date: Mon, 23 May 1994
From: dan hirschi

This first recipe has been passed around my family for the past few years...
I'm not sure where it came from. The second recipe is by far my favorite of all the barbecue sauces I've tried...Dan
-----------------------
Barbecue Sauce for Fish

1 thick lemon slice
1 onion, sliced
1/4 cup white vinegar
1 1/2 tsp salt
1 Tbsp prepared mustard
1/4 tsp pepper
2 Tbsp sugar
1/4 tsp cayenne (red) pepper
2 Tbsp butter

simmer for 20 minutes then add

1/2 cup catsup
2 Tbsp Worcestershire sauce
1 tsp liquid smoke

Remove lemon slice, baste of fish and barbecue.

Jack Daniel's Rib Glaze
Taken from "Cooking with Wine and Spirits"
edited by Barbara Brusehaber Dvorak

1 cup Jack Daniel's Whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.

Kelly~WA (11:12:50) : Rhubarb-Strawberry Sauce

1 lb. fresh or frozen rhubarb, cut into 1-inch
pieces
12 oz. currant jelly
2 c. sliced fresh or frozen strawberries
1/4 c. sugar

Bring rhubarb & jelly to a boil over medium heat, stirring frequently.

Reduce heat; cover & simmer for 8-10 minutes or until rhubarb is
tender.

Remove from heat. Mash with a potato masher. Stir in strawberries &
sugar; bring to a boil. Cook & stir for 1 minute.

Remove from heat; cool. Pour into freezer containers; refrigerate or
freeze. Serve as a side dish or over ice cream or waffles.

Gina,Fla (10:34:37) : Papas Rellena (Stuffed Mashed Potato Balls)

Makes 8 balls

2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying

Cook the potatoes in salted water til tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.

Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.

Fry the balls until they are golden on all sides. Drain and serve hot.

Gina,Fla (10:30:55) : Raspberry Spritzers

yields: 5 qts.

10 oz. pkg. frozen raspberries, thawed
12 oz. frozen cranberry juice, thawed
12 oz. frozen pink lemonade, thawed
2 liter bottle of ginger ale
Process berries til smooth. Combine with all other ingredients. Serve over ice cubes.

Kate,.MO (04:55:16) : Roasted Tomato Sauce
From "The New Vegetarian Epicure"
By Anna Thomas

4 lbs. very red summer tomatoes (12- 16 medium tomatoes)
1 lb. sweet onions
5 large cloves garlic
2Tbs. fruity green olive oil
1 tsp. salt, more to taste
3 Tbs. coarsely chopped fresh basil

Peel the tomatoes in the usual way: Cut a cross in the bottom of each one with a sharp knife and put them in boiling water for one minute. Remove them from the hot water directly into cold water, then slip off the skins and trim them over a bowl, catching all the juice.

Cut the tomatoes into large chunks or wedges. Peel and chop the onions. Peel and slice the garlic cloves.

Toss together all the ingredients, including the juice of the tomatoes, and spread it all evenly over a large baking sheet with edges.

Put the tomatoes in a 375 degree oven and roast them for about 2-2 1/2 hours, stirring once after the first hour, then every 30 minutes or s. Most of the liquid will cook away, and the tomatoes will melt into a soft, thick, slightly caramelized marmalade. It's wonderful.

Serve this on pasta, with rice, etc.