recipelink.com Chat Room Recipe Swap
03-09 to 03-11-2000 – 10 Assorted Recipes

Lori.NY (07:53:02) : CHOCOLATE OAT BARS

Cream together:
1 Cup Butter
2 Cups Brown Sugar

Beat in:
2 eggs
2 teas. vanilla

Sift together:
2 1/2 Cups Flour
1 teas. Baking Soda
1 teas. Salt

Add:
3 Cups Oatmeal & Flour mixture to Butter, Brown Sugar and eggs..Mix well.. Put 2/3 of batter in a 10 1/2 X 15 1/2 cookie sheet and spread out evenly..Heat Choc Chip mixture till smooth then pour and spread on batter..Take 1/3 of the remaining batter and crumble or dot on top of choc..Bake 350 oven for 20 to 25 mins..ENJOY...

Choc Chip Mixture:
Over low heat:
2 Cups Choc. Chips
1 can condensed milk ( 14oz.)
2 TBLS. Butter
1/4 teas. salt

Stir till smooth then add:
1 Cup Chopped Walnuts (optional)
1 teas. vanilla

Mary,.IL (07:07:47) :

2 pkgs. active dry yeast
1/3 c warm water (110 to 115)
9 c flour (divided use
2 c warm milk
1 c butter, softened
1 c sugar
6 eggs
2 t salt
3 to 4 T butter

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down; divide into 4 equal pieces. Roll each into a 9 inch circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up from the wide edge to tip and pinch to seal. Place rolls, tips down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen til ready to use. To bake: Place on greased baking sheets, thaw approx. 5 hours or until doubled. Bake at 375 for 12 to 15 minutes. Makes 32 rolls.

calliope,.NY (09:55:20) : CALLIOPE'S SPECIAL SPANAKOPITA...with variations

3-4 boxes frozen, chopped spinach, defrosted and drained
amount depends on the depth of your large rectangular
glass or ceramic baking dish. ( like a lasagna pan )
*NOTE...you can also make this using and equivalent amount of grated
zucchini if you don’t like spinach. If you do, try using plenty of
chopped fresh mint instead of the oregano/basil, or even rosemary!
2-large yellow onions
1-large red pepper, course chopped
1-medium yellow squash, quartered and sliced about 1/4 inch
*optional...minced garlic, if you wish
2-cups crumbled feta cheese
1-lb. cottage or pot-style cheese
3-Tbsp. minced fresh basil
3-Tbsp. minced fresh oregano
1-handful minced fresh Italian parsley
if you can’t get fresh use the appropriate amount of dry herbs
6-eggs beaten with;
2-Tbsp. flour
pepper to taste
*you may not want salt as feta is very salty
olive oil for sauteing the vegetables
1/2-cup chopped scallions, added raw
1-large tsp. anise seeds
*** optional.....try a can of artichoke hearts drained and quartered in the filling...or even some chopped black olives.

1-lb. box of phyllo dough, defrosted in the box
(read on the box how to work with it)
at least 1-stick of melted butter

method;

Saute the onion, red pepper and squash in the olive oil till soft.
Add the spinach and fresh herbs until hot. Turn off heat.
Add the feta and cottage cheese and scallions. Beat the eggs with the flour and add.

Oil the baking dish and begin layering the phyllo in such a way as it
goes up the sides and hangs over the edge. You can use as many layers of phyllo on the bottom and top as you wish, really...but be sure to use at the very least, 10 layers for the bottom.
Spoon in your filling. Fold the hanging layers over on top of the filling so that it will be enclosed and begin layering the top. Just before adding the last 2-3 sheets, sprinkle with the anise seeds. When done, bake uncovered in a 375 oven for 45 minutes or until golden on top.
Serve with a dollop of sour cream or yogurt along side and a sprinkling of dill weed.

NOTE......serve with a salad of cucumbers, tomatoes and scallion or red onion in a lemon, garlic and yogurt or sour cream dressing with fresh dill or a simple vinaigrette.
Fruit juice or Red Zinger iced tea would go nicely with this.

calliope,.NY (09:46:23) : ROSEMARY SHRIMP

4-garlic cloves minced
2-Tbsp. fined minced fresh Rosemary
Fresh ground black pepper
1/2-cup dry white wine
1/4-cup fresh lemon juice
1/2-cup olive oil
2-lbs. cleaned and shelled shrimp

Heat the olive oil and saute the shrimp until they have just turned pink....don’t overcook. Add the other ingredients and heat till just heated thru. Remove from heat and transfer right away to a shallow dish that will hold all the shrimp in one layer. Serve them once they’ve cooled a bit or let them marinade in the sauce just overnight for serving the next day.
Serve them with toasted parmesan bread and some apple slices.

Burgundy/LA (09:46:20) : Quick and Impressive Finger Sandwiches

1. cream cheese, chopped maraschino
cherries (patted very dry), WELL-drained crushed pineapple, and chopped
pecans or walnuts

2. cream cheese, chopped scallions, onion juice, chopped ripe olives (patted dry), dab of pressed, roasted garlic

3. cream cheese, smoked salmon (chopped fine), fresh dillweed

4. shredded cheddar, chopped stuffed green olives (patted dry),
onion juice, scallions

5. crab or lobster meat, shredded Swiss, scallions, sliced green olives (patted dry)
NOTE:
Spread #4 and #5 on crackers or toast (or English muffins) and broil for about
1 minute.

Donna-Gaylord,.MI (09:45:27) :

2lbs of turkey sausage
1 and 1/2 cups all purpose baking/biscuit mix
16 ounces of Sharp Cheddar Cheese or 4 cups shredded
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder
Preheat oven to 375. Shred cheese and mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen Sausage cheese balls can be frozen uncooked. For a firmer texture add an extra 3 cups of baking/biscuit mix and an extra 2 cups shredded cheese to the ingredients listed above

calliope,.NY (09:40:23) : ARTICHOKE & BACON PHYLLO SQUARES

10 to 12 sheets phyllo dough
1 1/2 cups half-and-half 1 jar (14 3/4 oz.) marinated
1/2 tsp dried basil leaves artichoke hearts, drained
1/2 tsp oregano 8 slices bacon, cooked crisp and
1/4 tsp black pepper crumbled
3 eggs, beaten 1 cup shredded Jack cheese, or...
try smoked gouda, even Feta cheese
1/2 cup melted butter 1 jar (4 oz.) pimiento strips,
drained...or about 1/3-cup sliced
roasted red pepper strips
1/2 cup sliced green onion

Scald half-and-half. Add basil, oregano, and pepper. Stir in eggs. Set
aside.

Butter bottom of a 15 x 10-inch jelly-roll pan. Working quickly, line pan
with sheets of phyllo dough, brushing each layer with some butter. Fold
sides extending over pan back in toward pan, forming neat rim. Scatter
artichoke hearts, cooked bacon, Jack cheese, pimiento, and onion over dough.
Pour in egg mixture.

Bake at 375°F for 30 minutes or until set in center. Cool.
When at room temperature, cut into squares,
about 2-inches across. Serve.

Makes 35-40 appetizer squares.

Terrytx (10:29:20) : PICADILLO (Cuban Beef Hash)
Source: Posted by Gina,Fla

1/4 c. pure olive oil
1 med. size onion, chopped
1 med. size green pepper, seeded and chopped
2-3 garlic cloves, minced
1 lb. ground chuck
1/4 c. dry sherry (vino seco)
1/2 c. crushed tomatoes
1 can tomato sauce
1 tblsp. salt
1 tblsp. Worcestershire sauce
1/2 t. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives
1/4 c. veg oil. for frying potatoes

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 mts. Add the beef and cook stirring until brown., 10 mts. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, Worcestershire and Tabasco, stir and cook uncovered over med. heat about 5 mts.

Heat the oil and fry the potatoes until golden, about 10 mts..
Add the potatoes, raisins, and olives to the meat, stir well and cover and continue cooking over med. heat for another 10 mts. or so.

Terrytx (10:29:20) NELSON'S BLACK BEANS (This recipe will knock your socks off, honestly!!)
Source: Posted by Gina,Fla

14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillon and the vinegar, sherry, salt and pepper. Close it up and cook for 35 mts.

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.

Carol,IL (12:38:55) : East TVP taco salad

1 cup TVP chunks or granules
7/8 cup boiling water
1 tablespoon olive oil
1/2 cup chopped onions
1 can (8 ounces) tomato sauce
1 can (16 ounces) pinto beans, drained
2 tsp. chili powder
1 tsp cumin
1/2 teaspoon oregano
tortilla chips
shredded lettuce
chopped fresh tomatoes
grated cheese, or soy cheese, sour cream, & avocados (optional)

Mix together TVP & water & let stand for 5 minutes. Saute oil & onions in skillet. Stir in tomato sauce, beans, chili powder, cumin, oregano, & TVP. Mix well. Simmer for about 15-20 minutes. Place tortilla chips on plate, add shredded lettuce, & spoon the TVP mixture over the lettuce. Add Tomatoes, cheese, sour cream, & avocados, or toppings of your choosing.

Gina,.Fla (09:28:09) : Pecan Sour Cream Pound Cake

yields 15 servings

3 c. flour
2 3/4 c. sugar
6 eggs, rm. temp.
2 sticks butter, rm. temp.
1 t. baking powder
1/2 t. salt
1 T. lemon extract
1 T. vanilla extract
1 c. sour cream
1 c. finely chopped pecans

Preheat oven to 325. Cream the butter and sugar til nice and fluffy. Add eggs, one at a time, beat well after each one. Add the dry ingredients alternately with the sour cream and mix well. Add the flavorings and the nuts. Stir to blend well. Pour batter into buttered bundt pan and bake for 1 hour and 30 minutes. Pound cake is better made a day ahead.