recipelink.com Chat Room Recipe Swap
03-18 to 03-22-2000 – 15 Assorted Recipes

Elinor,.CO (10:40:23) : it is a thick soup/gravy made with Anaheim chili peppers (usually) that have been eared and peeled, then combined with onions, small amount of tomato, garlic, thickened with flour; some add pork cubes. The chili peppers aren't the green [bell] peppers of the South, but hotter; some people also add jalapeno peppers or serranos.

chiqui,.new.orleans (10:57:25) : Grandmothers may be "Maw-Maw" in some areas of New Orleans, but in parts of Amarillo, Texas, the nickname is "Mee-Mee." That's what Sheila Junell's grandchildren call her and the name she attached to her prize-winning cake. Mee-Mee's famous coconut-pineapple cake won the top prize of $1,000 in the Softasilk championship Cake Contest at the recent Amarillo Cake Contest at the recent Amarillo Tri-State Fair. Four layers of yellow cake are topped with a pineapple filling and blanketed with a cream cheese frosting. The final touch is coconut.

Mee-Mee's famous coconut-pineapple cake

Serves a crowd

2 (8-ounce) cans crushed pineapple in juice
1 1/2 cups butter or margarine, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda
3 cups cake flour
1 teaspoon lemon extract
1 teaspoon vanilla

Pineapple filling
Cream cheese frosting
2 cups flaked coconut

Heat oven to 350 degrees. Grease four 9-by-1 1/2-inch round pans. Line bottoms with waxed paper. Grease and flour waxed paper.

Drain pineapple, reserving juice for cake and frosting, and reserving pineapple for filling.

Beat butter in a large bowl on medium speed until creamy. Gradually beat in sugar until fluffy. Beat in eggs one at a time, beating well after each addition.

Stir together soda and one-third cup of the reserved pineapple juice.

With mixer on low speed, beat cake flour into butter mixture alternately with soda mixture, beginning and ending with cake flour. Beat in lemon extract and vanilla just until mixed. Pour into pans.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire rack. Cool completely.

Make pineapple filling. Place one cake layer on cake plate; spread with one-half cup filling. Repeat with second, third and fourth layers and remaining filling, leaving one-half inch edge on top.

Make cream cheese frosting. Frost side of cake; pipe decorative border around top edge of cake. Sprinkle coconut on side and top border of cake.

Pineapple filling

2 cups sugar
1/4 cup cornstarch
Reserved pineapple
1 cup water

Stir together sugar and cornstarch in a two-quart saucepan. Stir in pineapple and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool.

Cream cheese frosting

1/2 cup butter or margarine
1 3-ounce package cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons reserved pineapple juice

Beat butter and cream cheese in large bowl on medium speed until blended. Gradually beat in powdered sugar, vanilla and enough pineapple juice to make frosting spreadable.

Terrytx (09:43:25) :

Bar-B-Que Shrimp
Recipe By :Bob Davidson

jumbo shrimp
1 stick of butter per lb. of shrimp
oregano
B.B.Q. seasoning
Italian seasoning
Accent®
salt and fresh ground pepper
chopped fresh parsley
lemon juice-6-8 for about 4 lbs of shrimp
Tabasco sauce
Worcestershire sauce
garlic

canned new potatoes
mushrooms
crusty French bread

Cut through the backs of raw jumbo shrimp to clean. Lay flat as possible in large pan. Cover heavily with the spices and remaining ingred. Cove tightly with foil. Bake at 400 degrees for 45 min. Add potatoes and mushrooms and recover and return to oven after the first 30 min. of cooking. Serve with French bread to sop up sauce.

Kelly~WA (06:18:17) : Potato & Sausage Soup

(can use any meat in this soup)

2 tbsp. butter, margarine or olive oil
1/2 c. finely chopped onion
1/2 c. finely chopped celery or bok choy
1/2 c. sliced mushrooms
4 to 6 potatoes, cut in various size pieces
1/2 lb. Polish sausage, sliced
2 - 10 oz. cans chicken or vegetable broth
2 c. shredded cabbage (about 1/8 head)
2 shredded or finely chopped carrots
1 bay leaf
1/8 tsp. chervil
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. salt
chopped fresh parsley
course ground pepper to taste

Melt butter/margarine (or heat oil) in large saucepan.

Add chopped onion, mushrooms, celery and sliced sausage. Cook and stir until vegetables are limp and clean and sausage is
beginning to brown. Drain well to remove any grease.

Add stock, the remaining vegetables and spices and bring to a boil.

Reduce heat to simmer covered for at least two hours. Check occasionally and add liquid (water) if needed. Taste for seasoning.

The trick to VERY THICK potato soup is letting some of the potatoes and vegetables cook into a wonderful chowder-like
consistency.

Remove the bay leaf before serving. You can also add a small amount of milk if you want.

Before serving, you can thicken the soup with instant mashed potato flakes (a little at a time, however.) You can also thicken the
soup with frozen hash browned potatoes, left over mashed potatoes, or frozen mashed potatoes.

If you cook this long enough, the cabbage, onion, celery, etc. will also cook into the thick chowder consistency.

One last note: if you cut your potatoes in a variety of sizes, from very small to spoon-sized pieces, the small pieces cook into the
chowder and the larger pieces will become bite-sized by the time the soup is ready to eat. This also applies to cutting the carrots.

Makes: Approximately 2 1/2 quarts.

Kelly~WA (06:12:35) : Golden Cream of Potato Soup

6 cups potatoes -- peeled and cubed
2 cups water
1 cup celery -- sliced
1 cup carrot -- thinly sliced
1/2 cup onion -- finely chopped
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp pepper
3 cups milk -- divided
1/4 cup flour
3/4 lb cheese
4 slices bacon

Combine first 9 ingred. in Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 min. or until vegs. are tender. Fry bacon, set aside. Reserve 3 tbl. drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining milk and cheese (I use cheddar); cook over med. heat till soup is thickened.

Kelly~WA (05:49:06) : Baked Potato Salad

3 lbs med. red potatoes
2 cups shredded Cheddar cheese
1 (8oz) bottle Ranch-style dressing
1 tbl mustard
6 green onions -- chopped
1 medium bell pepper -- chopped
2 slices bacon -- cooked and crumbled

Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 for 45 min. or till tender. Cool and cut into cubes.

Combine 1-1/2 cups cheese, dressing, mustard, onion, and bell pepper in a large bowl. Add potatoes and toss gently. Sprinkle with bacon and remaining cheese.

Fleigh,.wa (03:15:25) : I had this at a friends house last night and it was really yummy!

Lasagna

1 1/2 lbs. hamburger
1 pkg lasagna noodles
1 c. tomato sauce (8 oz)
1 carton cottage cheese (12 oz)
2 envelopes dehydrated spaghetti sauce
1 pkg mozzarella cheese
2 cans V-8 juice (12 oz each)
some cheddar cheese

Brown hamburger, add everything but cheese and noodles. Let simmer for 10 minutes. Grease the bottom of a 9 X 13 pan. Add a thin layer of meat sauce, add layer of uncooked noodles and top with cheese - ending in meat sauce. Sprinkle a little cheese on top. Cover with foil and bake for one hour at 350. Let stand for 15 minutes and then serve.

Kelly~WA (11:05:52) : Tried and True. One of my favorites

SURPRISE CHEESE PUFFS

Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 tsp Salt
1 tsp Paprika
1 dash Cayenne or red pepper
1 c Sifted flour
50 small 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.

I have made these using green olives, black olives and nuts as the center. All of them were wonderful.

**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.

Kelly~WA (11:00:23) : Here are a few ideas for Jell-O fun!

FINGER JELL-0 aka KNOX BLOX

4 envelopes Knox Unflavored Gelatin
3 packages (3 oz each) flavored gelatin
4 cups boiling water

In a large bowl, combine Knox Unflavored Gelatin and flavored
gelatin; add boiling water and stir until gelatin dissolves. Pour
into large shallow baking pan (for example, 13''x9'') and chill until
firm. Cut into squares to serve. Makes about 100 one inch
squares.

ANOTHER FINGER JELLO
3 pkg Jello -- (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water

Boil water. Add gelatin and jello, stirring until dissolved very well.
Add whipping cream and continue stirring. Pour into 8 x 8 pan and chill well. When firm, cut into squares or rectangles, or use cookie cutters to cut into shapes.

ANOTHER FINGER JELL-0 aka JELL-O(R) JIGGLERS

4 small or 2 large JELL-O Brand Gelatin
2 1/2 cups boiling water or apple juice

Completely dissolve gelatin in boiling water or juice. Pour into
13x9-inch pan. To unmold: dip pan in warm water about 15
seconds. Cut
into squares or use cookie cutters. Lift from pan.

LAYERED JELL-O

To show off your layering, pick your
Jell-O flavors so that each
layer is a very different
color from the adjoining layer.
Or, add whipping cream to one of
the layers to lighten the
color. Many layers can be built up this way.

When layering Jell-0, you can
make the layered treat so the
different layers stick together
tightly, or you can make the
layers so they "peel" apart. Kids seem
to love the peel-apart layers. The difference is the amount of
time you allow each layer to
gel before adding the next.

To make layers that stick together,
chill each layer until set, but not
firm, before adding the next layer.

To make layers that peel, chill each
layer until almost firm before
adding the next layer.

Except for the first layer, the
gelatin mixtures should be cool and
slightly thickened before
being poured into mold -- if the
mixture for the new layer is too
warm, it may soften the
layer beneath and mixtures may
run or mix together. Hint: If this
happens, tell you friends you did
it intentionally.....psychedelic Jell-O.

TIPS
To prepare Jell-O Gelatin, dissolve the gelatin completely in
boiling water or other liquid -- for a clear, uniformly set mold, gelatin must be completely dissolved. before adding any other
ingredients, including cold liquid or ice cubes

To double a recipe, use two 3-oz. packages or one 6-oz. package
of Jell-O Gelatin and twice the amounts of the other ingredients except salt, vinegar, and lemon juice ...about 1 1/2 times the
amounts of these ingredients are sufficient.

For large molds, decrease the required liquid about 1/4 Cup for
each 3 ounces of Jell-O Gelatin. The firmer consistency makes the mold less fragile and less likely to crack at the base after it is
unmolded.

For soft-set Jell-O Gelatin, increase the required liquid about 1/2
Cup for each 3 ounces of Jell-O Gelatin -- this gelatin will be too soft to unmold, but will have excellent eating quality.

To add fruits and vegetables, chill the gelatin until very thick. not
set, before adding the other ingredients. If the gelatin isn't thick enough, the fruits or vegetables may float or sink.

To mold Jell-O Gelatin, pour the gelatin into molds or serving
dishes -- a 3-oz. package without fruits or vegetables makes 2 cups. a 6-oz. package makes 4 cups. Chill until firm - - several hours
or overnight, depending on size of mold (Baking pans, metal mixing bowls and measuring cups, small paper cups, calls. and
saucepans can be used as molds, as well as molds designed for the purpose.)

HOW TO WHIP JELLO GELATIN

One of the easiest things you can do to change the texture and
appearance of Jell-O Gelatin -- just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and
chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in
the best eating quality and flavor.

To shorten the chilling and beating times, chill the gelatin until
slightly thickened. Then place the bowl of gelatin in another bowl of ice and water before starting to beat.

Pour whipped gelatin into molds or shallow pan, or add cubes of
Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a
custard sauce, if desired. A 3-oz. package makes about 4 cups, or 4 or 5 servings; a 6-oz. package makes about 8 cups, or 8 to 10
servings.

TO MAKE SPECIAL DESIGNS

To make special designs, foods can be arranged in gelatin to make
a simple mold more decorative in two ways:

Simple way: Chill gelatin until thick; then pour about 1/4 inch
gelatin into mold. Place a design of fruits or vegetables in gelatin. Chill until set, but not firm. Then pour remaining cooled gelatin into
mold.

"Expert" way: Pour about 1/8 inch of gelatin into mold; chill until
set, but not firm.

Cool remaining gelatin. Arrange design on set gelatin, cover
carefully with a few spoonfuls cooled gelatin to anchor design, and chill until set, but not firm. Then pour remaining cooled gelatin
into the mold.

GELATIN MOLDS

To chill gelatin molds, leave mold in Refrigerator until firm.

Since metal chills more quickly than glass, gelatin in metal molds
will be firm in less time than gelatin in a glass mixing bowl or serving dish. To hasten chilling, chill the mold a few minutes in a pan of
ice and water before placing in refrigerator. For storage overnight or longer, it's wise to cover the gelatin to prevent evaporation and
drying.

To make one serving, dissolve 1 3/4 tablespoons Jell-O Gelatin in
1/2 cup boiling water.
Chill until firm.

TO SPEED SET JELL-O

To speed-set Jell-O substitute ice cubes for cold water as follows:

To use ice cubes, dissolve Jell-O Gelatin in boiling water as
directed on package; then add 1/2 tray ice cubes (7 to 10, depending on size) for 3 oz. package Jell-O Gelatin or 14 to 20 ice cubes
for 6-oz. package Jell-O Gelatin. Stir about 3 minutes to melt ice, or until gelatin is thickened. Remove any unmelted ice. Pour into
serving dishes or individual molds. Chill until soft-set and ready to eat from dishes, about 30 minutes, or until firm enough to
unmold, about I hour. To use ice and water mixture, dissolve Jell-O Gelatin in boiling water as directed on package; then substitute a
mixture of ice
cubes or crushed ice and water for the cold water, stirring until ice melts completely. Chill.

To add fruits or vegetables or to whip when using ice cubes, let
gelatin stand 5 or 6 minutes to thicken after removing unmelted ice. Then fold in ingredients or whip .Chill until firm.

To use premeasured frozen mold, freeze 3/4 Cup water in a 2- or
3-cup mold for 3-oz. package Jell-O Gelatin or 11/2 cups water in a l-quart mold for 6-oz. package Jell-O Gelatin. Then dissolve
Jell-O Gelatin in boiling water as directed on package and pour the hot mixture over ice in mold. Stir until ice is dissolved, or until
gelatin starts to thicken. If ice does not melt completely, remove unmelted pieces before chilling mold. To add fruits
or vegetables, freeze water in a larger mold to allow space for added ingredients and allow gelatin to stand 3 to 4 minutes to thicken
before folding in the ingredients. Chill until firm.

TIPS ON UNMOLDING JELL-O GELATIN

The art of unmolding gelatin is easy to learn -- it just takes a little
practice. Before unmolding gelatin, make certain that gelatin is completely firm -- it should not feel sticky on top and should not sag
toward side if mold is tilted. If gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to
loosen. Or moisten tips of fingers and gently pull gelatin from top edge of mold. When using disposable metal cans as molds,
puncture bottoms -- this makes it easier to unmold the gelatin because it eliminates any vacuum in cans, which are usually deeper
in relationship
to top surface than other molds.

Moisten top of gelatin and a chilled plate -- the moist surfaces
make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Dip mold in warm water -- do not use hot water as it will melt the
gelatin. (If oven-proof
glass, china, or paper containers are used as molds, the water
should be slightly warmer.)
Working quickly, dip the mold just to the rim in the warm water --
about 10 seconds. Lift
from water, hold upright, and shake slightly to loosen the gelatin
from mold. Invert
moistened plate on mold. Always unmold gelatin on a chilled or
cold plate or platter -- a
warm plate will melt the gelatin. Then invert plate and mold
together. Lift off mold
carefully -- if gelatin doesn't release easily, dip the mold in warm
water again. If necessary,
move gelatin to center of plate.

NOTE: If desired, try this new way of unmolding gelatin. Oil mold
slightly; then place a l-inch strip of aluminum foil across bottom and up sides, letting it
extend as tabs on both sides. Smooth foil to remove wrinkles and press to shape of mold.
Add gelatin and chill until firm. Then moisten top of gelatin and a plate, place plate over
gelatin, and invert together. Gently pull one of the tabs to break vacuum in mold; then
remove mold and the
foil strip.

calliope,.NY (09:57:46) : CALLIOPE’S Dinner for tonight.

SOUP...

Sauteed onion, leeks, garlic, gingerroot. Add chicken stock jazzed up with bay leaf, thyme, marjoram and cloves. Add a large butternut squash you’ve baked. Puree till smooth (remove bay leaf!). Finish with fresh lime juice. You can add a few dashes of soy sauce if you wish. Serve with a dollop of yogurt or sour cream.

Make quesadillas as follows to go with the soup;

“Butter” one flour tortilla with jalapeno jelly. Top with, sliced red onions, minced jalapenos, chopped black olives, and either, cheddar, Asiago or Monterey Jack cheese. Top with other tortilla and “fry” in a dry pan till golden on one side, then flip and fry again till golden and the cheese melts. Slice in half and then in wedges. You could also add some chopped fresh cilantro if you like it.

Donna-Gaylord,.MI (09:49:39) : COUNTRY PORK SKILLET (tried)

4 Boneless top loin pork chops-diced
1-12 oz jar pork or beef gravy
2 TBS Catsup
8 small diced potatoes
2 Cups Frozen Mixed Veggies (any kind will do-I prefer California Blend)

In large skillet brown chops. Stir in gravy, add catsup and potatoes; cover and simmer for 10 minutes. Then stir in veggies; cook 10-15 minutes longer until tender.. Serve with hot fresh Biscuits or corn bread, and a green salad

Donna-Gaylord,.MI (09:33:33) : CARROT-CAULIFLOWER CASSEROLE

1 medium head of cauliflower
2 Cups (1/2 inch thick) coin-sliced carrots
1 and 1/2 cups milk
1 Cup sharp cheddar cheese grated
2 TBS Flour
% TBS Butter
1/2 tsp Salt
3/4 Cup bread crumbs or corn flakes

Separate cauliflower and cook with carrots until just tender; salt. But in buttered 2 quart casserole. Place 1 and 1/2 Tablespoons butter in small skillet and stir in flour, salt, milk and cheese. Pour over vegetables. Combine crumbs and butter and sprinkle over top. Bake 25 minutes at 350 degrees

BrendaTX (2000-03-20 22:03:03) : SUGAR PIE

1/2 c. sugar
1 pt. whipping cream
2/3 c. flour (scant)
1 tsp. vanilla

Preheat oven to 450. Mix all ingredients together. It will be lumpy. Pour into 9 in. unbaked pie shell. Sprinkle with cinnamon. Bake 10 minutes then reduce temp. to 350 and bake 40 min. longer.

BrendaTX (2000-03-20 21:56:25) : SUGAR CREAM PIE

1 c. sugar
pinch salt
1/2 c. flour
1-1/2 c. milk
2 Tbs. butter/margarine, melted
1/2 tsp. nutmeg
unbaked pie shell

Preheat oven to 350. Mix sugar, flour and salt together. Add milk, slowly, stirring constantly. Add melted butter. Pour into pie shell and sprinkle with nutmeg. Bake 35-40 min, until set.

Kelly~WA (2000-03-20 21:15:38) : BUTTERMILK CHICKEN

4 chicken breasts ( I used boneless, skinless chicken breasts--cut into filets)
1 1/2 cups buttermilk, divided
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup

Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13 baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again. Pour 1 cup buttermilk and cream of chicken soup mixed together over chicken. Bake 15 minutes more--or until chicken tests done.

****If you want to use skinless chicken breasts with the bone-in, increase cooking time.