recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-11-04 (26)

MrD:KY (11:01:55) : SCALLOPED CORN
Mix together and pour into greased pan
( 1-1/2 qt.)..
1 can creamed corn
1 beaten egg
1 T. milk
1/2 c. crushed saltines ( 12 squares)
Mix together.........
2 T. melted butter
1/2 c. crushed saltines ( 12 squares)
Sprinkle on top and bake at 350 degrees
for 45 mins.

recipelink.com (07:11:13) :
Recipe: Herbed Mashed Potatoes
Date: Thu, 2 Jan 1997
Posted to the mm-recipes mailing list
by Julie Bertholf

Yield: 6 Servings

6 1/2 cups cubed peeled baking potato (about 2-3/4 pounds)
2 garlic cloves, halved
1/2 c 1% low-fat milk
1/2 c low-fat sour cream
2 tbsp minced fresh parsley
2 tbsp minced fresh oregano
1 tbsp minced fresh thyme
1 tbsp margarine
3/4 tsp salt
1/8 tsp pepper

Directions: Place potato and garlic in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender; drain.

Return potato mixture to pan. Add milk and remaining ingredients; beat at medium speed of a mixer until smooth.

recipelink.com (07:08:28) :
Emergency Substitutions
Source: Oregonian FoodDay Food Tip column - 1996

ALLSPICE, 1 TSP GROUND
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground cloves

FINES HERBES, 4 TSP
1 tsp Chervil
1 tsp Chives
1 tsp Tarragon
1 tsp Parsley

ASIAN FISH SAUCE, 1 TBSP
2 tsp Soy sauce
2 Mashed anchovies

FIVE SPICE POWDER, 5 TSP
1 tsp Ground cinnamon
1 tsp Ground cloves
1 tsp Fennel seed
1 tsp Star anise
1 tsp Szechwan peppercorns

ITALIAN HERB SEASONING, 2 TB
1 tsp Oregano
1 tsp Marjoram
1 tsp Thyme
1 tsp Basil
1 tsp Rosemary
1 tsp Sage

PUMPKIN PIE SPICE, 1 TSP
1/2 tsp Cinnamon
1/8 tsp Ground ginger
1/8 tsp Ground nutmeg
1/8 tsp Ground mace
1/8 tsp Ground cloves

CINNAMON SUGAR, 1 CUP
7/8 c Granulated sugar or superfine sugar
2 tb Ground cinnamon

TAMARIND PASTE, 1 TBSP
1 tsp Dates
1 tsp Prunes
1 tsp Dried apricots
1 tsp Lemon juice

TOMATO SAUCE, 1 CUP
3/8 c Tomato paste
1/2 c Water

SEASONED RICE VINEGAR, 1 TB
1 tb Rice vinegar OR
1 tb White wine vinegar
1/2 tsp Sugar
1/8 tsp Salt

CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste.

FRESH CHIVES: Green onions, including the tops.

CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red pepper.

FISH STOCK: Equal parts clam juice and water.

DRIED CURRANTS: Chopped dark raisins.

GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender OR 1 cup vanilla wafer crumbs.

FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.

FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared, well-drained.

HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.

LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.

PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2 teaspoons wine vinegar, white wine or water.

PANCETTA: Cooked, lean bacon.

PINE NUTS: Walnuts or Almonds.

PROSCUITTO: Country ham.

SAKE OR RICE WINE: Dry sherry or dry vermouth.

SHALLOTS: Minced onion with half a small clove of minced garlic.

CHINESE BLACK VINEGAR: Balsamic vinegar.

WHITE WINE FOR COOKING: Dry vermouth.

CAKE YEAST, 5/8-OUNCE CAKE: 1 Packet active dry yeast.

recipelink.com (07:03:07) :
Recipe: Berry Christmas Jam
Date: Fri, 3 Jan 1997
Posted to the mm-recipes mailing list
by GERENCSE

This jam recipe is easy to make, has a wonderful flavor and a beautiful red color. It is a favorite of my family during the Christmas holidays (and makes a great gift with a loaf of homemade bread). Elizabeth

3 cups fresh cranberries
1 med. seedless orange, peeled and quartered
1 pkg (10 oz) frozen sliced strawberries, slightly thawed
1/4 tsp ground cloves
1/4 tsp ground cinnamon
4 cups sugar
1/2 cup water
1 pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped.

In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one
minute.

Remove from heat; skim off foam. Pour into heat resistant jars with lids.

Makes about 3 pints of jam

recipelink.com (07:01:34) :
Recipe: Flaky Freezer Biscuits
Date: Fri, 03 Jan 1997
Posted to the mm-recipes mailing list
by sewin

1 pkg. yeast(1 tablespoon)
2 tbsp sugar
1/4 cup warm water
5 cups flour
3 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter or margarine
2 cups buttermilk

In a small bowl combine yeast and sugar in water. Set aside for 10 min. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough 3/4 in. thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425F for 15 mins. on a lightly greased cookie sheet.

Makes 3-4 dozen.

Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.

recipelink.com (06:55:29) :
Recipe: Sande's Jalapeno Pizza Crust Dough
Date: Sat, 4 Jan 1997
From: Tony & Sande
Posted to the mm-recipes mailing list

Here is my favorite pizza dough recipe. I use my ABM to whip up the
dough. It's even better if you bake the pizza on a pizza stone.

Yield: 2 Crusts

1 tsp active dry yeast
2 cups bread flour
1/4 tsp salt
3 tsp chopped jalapenos with juice
1 tsp olive oil
1/3 cup lukewarm water (1/3-2/3 c) water will vary. see instr.

Add ingredients in the order recommended by your bread machine manufacturer. Watch the dough and add more water until proper consistency. (Remember that the jalapenos are never a consistent juicyness!)

recipelink.com (06:15:07) :
Malaysian Tea
Source: Vegetarian Journal Sep/Oct 1996
Yield: 8 Servings

8 cups boiling water
4 bags green tea or
8 tsp loose green tea leaves
1/2 tsp cinnamon
1/4 tsp ground cardamon
2 tbsp sugar or other sweetener

Place all ingredients in a teapot and allow to steep for 2 minutes or to taste.

recipelink.com (06:13:28) :
Title: Chocolate Peanut Butter
Posted to the mm-recipes mailing list
by sewin
Date: Tue, 07 Jan 1997

My daughter loves this and it is given to her in moderation as she would eat the whole jar of spread if I would allow her. Enjoy!

1 1/2 c smooth peanut butter
1/2 c semisweet chocolate chips, melted
3/4 c butter or margarine, softened
3/4 c confectioners sugar
1 t vanilla extract
1 t instant coffee granules
1 t hot water

In a large bowl, combine first 5 ingredients; stir until smooth. Combine coffee granules and water; stir until coffee dissolves. Stir coffee into peanut butter mixture. Serve with cookies or crackers. Store in an airtight container. Makes about 2 cups.

Lori.NY (01:15:42) :

This is absolutely the finest Creme Brulee that I have ever tasted! It comes from the famous New York restaurant who is well known for this treat ... and it's actually easy too!

Creme Brulee
Serves 8

4 Cups Heavy Cream
1 Vanilla Bean
8 Egg Yolks
3/4 cup Sugar
3/4 cup Light Brown Sugar

Preheat oven to 300 degrees.

In a saucepan over low heat, warm the cream and vanilla bean for 5 minutes.

In a bowl, whisk the egg yolks and granulated sugar. Stir the cream mixture gradually into the egg mixture and combine. Strain the custard into another bowl and skim off the bubbles.

Fill a roasting pan halfway with boiling water. Fill 8 ceramic 6 x 4 1/2 inch oval custard dishes to the rim with the custard mixture and place them in the roasting pan. Cover the pan loosely with aluminum foil and bake for 1 to 1 1/4 hours, until the custard is set but wiggles a little. Remove the custard dishes from the water bath and let cool. Cover each custard with plastic warp and refrigerate for at least 3 hours or for as long as 2 days.

Just prior to serving, spread a thin layer of sifted brown sugar evenly over

each
custard with a knife. Melt the sugar either by applying the flame of a propane torch to the tops of the custards or by placing the custards on the middle rack in the broiler, 2 inches from the heat, for 30 seconds to 2 minutes until the sugar is caramelized. Watch the custards closely to make sure the sugar doesn't burn.

NOTE:
For additional flavor, leave in the vanilla bean in the mixture until just before you pour it into the custard cups.

Kelly~WA (11:20:05) :

This great collection of finger sandwich recipes was originally posted on TKL by Joe Ames on February 26, 1997.

FINGER SANDWICHES

4 tbsp. margarine
1/2 c. water
1/2 c. flour
Dash of salt
2 eggs
1/2 c. shredded Swiss cheese
Melt margarine in water. Add flour and stir
vigorously until ball forms
or pulls away from sides of pan. Remove from heat.
Beat in eggs and add
Swiss cheese. Drop by heaping teaspoonfuls on
greased cookie sheet. Bake
at 400 degrees for 20 minutes. Split in half and fill
with your favorite
filling (ham salad, tuna salad, etc.). Makes
approximately 20.

THELMA LOU'S FINGER SANDWICHES
1/2 c. grated cheese
1/2 c. butter, melted
2 eggs, beaten
1/2 tsp. onion salt
1/2 tsp. garlic salt
Paprika
Bread slices with crusts removed
With mixer combine cheese, butter, eggs, salts. Cut
each slice of bread
into 4 square piece. Place a spoonful of the cheese
mixture on 1/2 of
bread slices; top with remaining bread squares. Top
with another spoonful
of cheese mixture. Sprinkle with paprika. Place on
cookie sheet. Bake at
400 degrees for 10 minutes.

CHEESE - BACON FINGER SANDWICHES
1 loaf bread with crust removed
1/2 lb. Shredded sharp Cheddar cheese
1 lb. fried bacon
1 sm. onion chopped
1 sm. pkg. sliced almonds
1 c. mayonnaise
2 tbsp. Worcestershire sauce
Pepper to taste
Mix: Spread mix onto slice of bread and then cut into
thirds. Place
onto foil covered cookie sheet. May freeze until
ready to cook. Cook
uncovered at 400 degrees for 10 minutes.

FINGER SANDWICHES
--FILLINGS:--
--EGG SALAD:--
--MINCED HAM:--
1 lb. minced ham, ground
3 tbsp. sweet pickle relish
4 tbsp. (or more) Miracle Whip
--CHICKEN SALAD:--
--TUNA SALAD:--
1 can tuna
2 tbsp. sweet pickle relish
Mayonnaise
Boil 6 eggs or more depending on the amount of
filling you will need.
Cool eggs in cold water. Shell and mash eggs. Add
salt, 2 tablespoons
mayonnaise (or more) and 2 tablespoons sweet
pickle juice. Mix well. Mix
well. Boil 4 chicken breasts or chicken parts until
tender. Cool. Take
meat off bones and grind. Add broth from chicken
and add 1 teaspoon
nutmeg. Make a soft mixture that is spreadable. Mix
tuna, pickle relish
and mayonnaise together. Other fillings that can be
used: Philadelphia
cream cheese with chopped walnuts and maraschino
cherries chopped. Soften
cheese with a little cream and maraschino cherry
juice. Also, jars of
Philadelphia cream cheese and pineapple; peanut
butter with honey added;
cream cheese with strawberries. Assembly of
sandwiches: Using three
slices of bread, butter each slice of bread, white or
whole wheat.
Alternate, putting fillings on the three slices of bread.
The center
slices goes on upside down on the first slice. Butter
this and add another
filling. Put the third slice on top of the second upside
down. You now
have one complete sandwich. Cut crusts off one
complete sandwich.

HAM 'N SWISS FINGER SANDWICHES
1 pkg. Pepperidge Farm finger rolls or any sm. egg
base rolls, softer ones
work better
1 lb. Oscar Mayer sandwich ham
8 to 10 slices aged Swiss cheese
1 stick butter
2 tbsp. minced onion
2 tsp. mustard
2 tsp. Worcestershire sauce
2 tbsp. poppy seeds
Melt butter. Stir in onion, mustard, Worcestershire
sauce and poppy
seeds. Split rolls and spread with mixture. Add ham
and Swiss. Microwave
on high for 1 minute or until cheese begins to melt.
Enjoy!

PARTY FINGER SANDWICHES
2 sm. cans chunk chicken or ham
1 med. onion, chopped
1 sm. can crushed pineapple
1/2 c. pecans, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
Combine all ingredients. Take 18 slices of bread and
cut the crust off.
Make 9 sandwiches and cut them each into 4
squares. Makes 36 finger
sandwiches.

DIANNA'S FINGER SANDWICHES
1 stick butter (not margarine), softened
1 tbsp. mustard
1 tbsp. poppy seed
1 sm. onion, chopped fine
Dash Worcestershire
Australian Swiss cheese, sliced thin
Deli ham, sliced thin
3 pkgs. Pepperidge Farm pre-baked dinner rolls
Mix first five ingredients together. Slice dinner rolls in
half and
spread each side with mixture. Place slices of cheese
on each side and
deli ham on one side. Place together as a sandwich.
Refrigerate until
ready to serve. Bake at 350 degrees for 15 minutes.

HAM & CHEESE FINGER SANDWICHES
1 (8 oz.) container soft margarine
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
2 tbsp. poppy seed
1 sm. onion, finely chopped
Ham, sliced thin
Swiss cheese
1 pkg. finger rolls
Combine margarine, Worcestershire sauce, mustard,
poppy seed and onion.
Stir well. Cut package of rolls lengthwise and spread
inside, top and
bottom with margarine mix. Layer with ham, cheese
and another layer of ham
and return top portion of rolls. Return all to original
foil pan, cover
with foil and heat at 300 degrees for approximately
15 minutes.

CUCUMBER FINGER SANDWICHES
2 (8 oz.) cream cheese, softened
3 med. cucumbers, peeled, grated & squeezed in
paper towels to remove water
1 sm. carrot, peeled & grated
1/2 c. mayonnaise
1 tsp. garlic salt
2 tsp. seasoning salt
2 loaves bread, freeze, then cut off crusts & half or
quarter slices
Mix all ingredients with mixer and spread onto bread
slices. Chill so that the cream cheese mixture "sets".

OLIVE - NUT MIXTURE FOR FINGER
SANDWICHES
8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans)
1 c. chopped pimento stuffed olives, well drained
Dash of pepper
Blend the softened cream cheese with mayonnaise
until very smooth - no
lumps. Stir in chopped pecans, olives and pepper.
Mix well, cover; place
in refrigerator overnight. Set out at room temperature
for about 1 hour
until ready to use for little tea-type sandwiches.

OZARK HILLBILLY FINGER SANDWICHES
6 slices bacon
1/2 c. catsup or BBQ sauce
1/4 c. pickles (optional)
1/3 c. chopped onion
2 lg. eggs
1/4 c. diced green peppers (optional)
Chop the bacon into small pieces. Saute (fry to all
the hillbillies)
bacon and onion in skillet until the bacon and onions
are brownish colored.
Set aside skillet. Mix catsup-BBQ sauce, egg and
optional ingredients
together in small bowl. Return skillet to heat, stir in
liquid mixture to
bacon and onion, and continue to stir until thick.
Spread thinly on toast
points and garnish with sliced olives. Never, ever, let
the men see you
make these sandwiches! 'Cause they won't eat it if
you tell 'em what is in
'em!!

VEGETABLE FILLING FOR FINGER
SANDWICHES
1 c. celery, chopped fine
2 tomatoes, chopped fine
1 green pepper, chopped fine
1 med. onion, chopped fine
1 cucumber, chopped fine
1 tbsp. gelatin
2-3 tbsp. boiling water
2 c. mayonnaise
Combine the vegetables. Dissolve the gelatin in a
small amount of cold
water. After this has dissolved, add 2-3 tablespoons
boiling water. Mix
this with the vegetables, salt to taste. Add
mayonnaise and mix well.
Refrigerate overnight. Keeps 4-5 days. Serve with
party breads or crackers.

---------------------------

FINGER TUNA SANDWICHES
1 (6 1/2 oz.) light tuna in water
1/4 c. finely chopped onion
2 tbsp. chopped cucumber
1/4 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. black or white pepper
1/2 c. safflower mayonnaise OR
1/2 c. salad dressing
16 slices bread
4 slices longhorn cheese
1 c. small-curd cottage cheese
2 tbsp. sour cream
Black olives or stuffed olives for garnish
HOT TUNA FINGER SANDWICHES:
To serve
Tuna Finger Sandwiches:
Drain tuna and flake. In a small mixing bowl combine
tuna with onion,
cucumber, parsley, salt, and pepper. Add
mayonnaise and mix well. Toast 8
slices of bread. Spread about 2 tablespoons of the
tuna mixture over each
of four slices of toast. Place sliced cheese on another
four slices of
toast. Combine and microwave for 20 seconds on
HIGH. Spread the remaining
tuna mixture over four regular slices of bread. Blend
remaining cottage
cheese with sour cream and spread on the other four
slices of bread.
Combine into sandwiches and cut the crusts from the
edges. Cut each
sandwich into 4 triangles. Top each sandwich with a
slice of olive on a toothpick and arrange on a platter.

sugar/spiceTX (09:21:24) : HEARTY ITALIAN SOUP

1 lb. mild bulk Italian or pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
28 oz. can tomatoes, cut up
2 - 8 oz. cans tomato sauce
2 cans water
1 t., Italian seasoning
1 T. granulated or 3 cubes chicken bouillon
3/4 t. garlic salt
3/4 c. macaroni or shells (dry)
shredded Mozzarella

Brown sausage, green pepper, and onion, drain. Stir in remaining ingredients, except macaroni and cheese. Cover and simmer 15 minutes. Stir in macaroni; cover and simmer 10-12 minutes until macaroni is tender. Top with cheese. Yield 8 cups.

sugar/spiceTX (09:08:57) : CHOCOLATE SHEET CAKE

1 cup water
1 stick margarine (4 ounces or 1/2 cup)
1/4 cup cocoa

2 cup sugar
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup buttermilk (or milk soured with 1 1/2 teaspoon vinegar)
2 eggs, slightly beaten
1 teaspoon vanilla
In a small sauce pan or in the microwave, bring to a boil the water, margarine, and cocoa. Remove from heat. Place dry ingredients in a mixing bowl, add cocoa mixture mixing well. Then add vanilla, milk, and eggs. Spread in a greased 11 x 17 inch pan, (or a 9x13 inch pan for a slightly thicker cake. )Bake at 350 degrees for 20 minutes. Make icing the last 5 minutes of backing time.

ICING

1 stick margarine, softened (4 ounces or 1/2 cup)
1/2 cup cocoa
6 Tablespoons milk
1 pound powdered sugar (about 41/2 cups)
1 teaspoon vanilla
1 cup chopped nuts

Beat Margarine until light and fluffy, add cocoa,powdered sugar, and vanilla. Beat for about 4-5 minutes at medium speed fold in pecans, Spread over warm cake.

Will cut into 20-24 pieces in a 11x17 inch pan. Keeps very well for several days if tightly wrapped.

sugar/spiceTX (09:05:38) :
POPCORN CAKE

Melt one cup butter and 3 T. peanut butter in Dutch oven or large pan. While, melting, pop about the same size pan of popcorn. Add a large, bag of small marshmallows into melted butters Stir until marshmallows melt. Slowly add in popcorn, coating thoroughly.
Add approximately I cup peanuts and 1 c. broken pecan pieces, and 1/2 c. raisins, if desired. Stir until mixed well. Lastly, add in M & M's. If contents too hot, M & M's will melt and crack. Press into bundt pan firmly, and allow to cool. Can also be used to make popcorn balls.calliope,.NY (05:20:02) : I hope this o.k. to post...its not dessert. I always try to use my own Marinara sauce...but in a pinch, I've found the Paul Newman's, changed as in this recipe to be acceptable. Here it is...

CALLIOPE’S......MANICOTTI stuffed with TOFU and SPINACH
in a MARINARA, SPAGHETTI SQUASH SAUCE.

Cut a med-large spaghetti squash in half, place the halves cut-side down in 2inches of boiling water, cover and simmer for 45min.s-1hour or till just tender. You will need to do them a half at a time because of the size if you are using a stock pot...all at once if you are using a roasting pan.

Saute one large yellow onion, rough chopped, and 2-3 large garlic cloves minced, in some olive oil with some red pepper flakes, 2- Bay leaves and a bit of dried thyme for about 5-8 minutes, add 1-cup dry red wine and simmer about 5 minutes. Add a jar of Paul Newman’s Marinara Sauce, the juice of one lemon (cause its too sweet! and you may also want to add a splash of either red wine vinegar or balsamic as well, a handful of chopped Italian parsley, a small can of sliced black olives, rough chopped, and bring back to a simmer and turn off the heat. Add one more large raw garlic clove minced fine.

Par-boil your manicotti shells for about 7 minutes and rinse thoroughly in cold water, inside and out, so they don’t stick closed...drain and set aside.

Beat 2 eggs, add a good grating of nutmeg, some fresh black pepper, oregano and parsley and either 2 “bricks” of extra firm tofu, squeezed of water best you can...or one of the tofu and a generous cup of cottage or farmer’s cheese and 1/3-1/2 cup grated parmesan cheese and one or 2-10-oz. boxes frozen chopped spinach, thawed and squeezed of as much water as you can.
I also like to add a bit of olive oil...and combine it all with a potato masher.

Stuff the manicotti shells. Place half your sauce in a lasagna baking dish, lay the shells on top and cover with the rest of the sauce. Bake covered with foil at 350 for 45 minutes. Half way through, carefully peel up the foil, scatter the squash around and poke it down, recover and continue baking.

If you wish, you may uncover it at the end and sprinkle with shredded mozzarella or fontina cheese and bake, uncovered another 10 minutes, or just till the cheese melts...or serve it without and instead, just another sprinkling of parmesan.

*NOTE*....obviously you could also do this using jumbo shells or lasagna noodles. Serve it with a nice green salad with a red wine vinaigrette and fruit for dessert!