recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-09-23 (24)

Kathy,.Michigan (11:46:12) :

Black Forest Cherry Cake

1 box Devil Food Cake mix
1 Can Cherry Pie Filling
3 eggs

Mix together and put is casserole ( I use the earthenware apple baker casserole and soak the earthenware lid 10 min in water in the sink before I place it on top.)Bake 40 minutes in Microwave. Cool and top with cool whip.

Kathy,.Michigan (11:23:24) :

1 bag firm fresh Granny Smith apples 3#
Peel core and slice apples (may use the Apple Peeler/Corer/Slicer)
Chop 1/2 cup walnuts
Melt 1 stick butter or margarine
Combine above with 1/2 box yellow cake mix or 1 box Jiffy yellow cake mix
Sprinkle while mixing with Cinnamon/Sugar mixture you can buy in the little bear shaker.
I place all in my earthen ware apple baker. You soak the earthen ware lid for 10 minutes in water. When you cook it for 20 min in microwave or for 40 min in the oven, the water soaked earthen ware lid steams your dish. It's great, it's easy.

Becky,LA (11:17:02) :

BECKY'S FUDGE PIE
Recipe By : BECKY
Serving Size : 8

3 squares Baker's chocolate
1 stick butter
1 cup sugar
1/4 cup flour
2 eggs

MELT CHOCOLATE AND BUTTER IN DOUBLE BOILER. ( I PUT IN A METAL BOWL IN THE OVEN FOR JUST A MINUTE TO MELT)
MIX FLOUR AND SUGAR.
BEAT EGGS AND COMBINE WITH FLOUR MIX.
ADD CHOCOLATE MIX.
POUR INTO WELL GREASED 9" PIE PAN.

BAKE AT 350 DEGREES FOR 30-45 MINUTES.

SERVE WARM TOPPED WITH ICE CREAM.

Becky,LA (11:07:05) :

BECKY'S CAJUN BEAN SALAD
Recipe By : BECKY

1 can black-eyed peas -- drained/rinsed
1 can red kidney beans -- drained/rinsed
1 can white beans -- drained/rinsed
1 bunch green onions -- chopped
3/4 cup celery -- chopped
1 bell pepper -- chopped
1 small bottle Italian dressing

MIX ALL INGREDIENTS IN LARGE CONTAINER. CHILL OVERNIGHT. DRAIN IN COLANDER IF TOO RUNNY BEFORE SERVING.

Becky,LA (11:05:13) :

JIM'S LIGHT FETTUCCINE ALFREDO
Recipe By : Becky

1 package fettuccine
1/2 cup reduced-calorie margarine
1 cup Parmesan cheese -- grated
2/3 cup Pet light evaporated milk

Prepare fettuccine according to package directions.
To cooked, drained pasta add margarine, cheese, and evaporated skimmed milk.
Toss to mix, serve immediately.
Makes 6 (1 cup) servings.

Becky,LA (11:02:28) :

BISCUITS
Recipe By : BECKY

4 cups Pioneer Buttermilk baking mix
8 ounces sour cream
1 can regular 7-up -- room temperature

1 1/2 cups cheddar cheese -- grated

In large mixing bowl mix baking mix with sour cream.
Stir in cheese if you want cheese biscuits.
Stir in 7-up just until all is blended.
You may make drop biscuits by dropping large tablespoonfuls of dough on greased cookie sheet.
Or you may place dough on waxed paper, press into a circle about 3/4 inch thick.
Cut into rounds with cutter or glass. Place on cookie sheet.
Bake at 400 degrees for 15 minutes or until brown.

NOTES : *RED LOBSTER BISCUITS- MAKE WITH CHEESE-BRUSH WITH GARLIC BUTTER WHILE HOT.

Becky,LA (11:01:16) :

MOM'S SCOTCH CANDY RING

1 16oz pkg. semi-sweet chocolate chips
1 16oz pkg butterscotch chips
1 can Eagle Brand sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 teaspoon vanilla
1 cup walnut halves

Melt chocolate and butterscotch chips with Eagle Brand milk in heavy sauce pan over low heat.
Stir occasionally until chips melt and mixture begins to thicken.
Remove from heat. Add chopped walnuts and vanilla. Blend well.
Let cool for about an hour until mixture thickens. Line bottom of 9 in. pie pan with foil.
Place walnut halves in bottom of pan.
Spoon cooled chocolate mixture in small mounds on top of nuts to form a ring.
Small glass may be placed in middle of pan to form a ring.
Chill in refrigerator until firm enough to slice.

Becky,LA (11:00:28) :

MAMA DONALD'S ASPARAGUS CASSEROLE
Recipe By : BECKY

2 Cans asparagus spears
2 cans mushroom soup
1/2 can milk -- use soup can
4 large hard-boiled eggs -- sliced
2 cups potato chips -- crushed
2 cups cheese -- grated

Heat oven to 375.
Layer in casserole ( making 2 complete layers as follows:
1 can asparagus spears
1 can soup
1/4 c.milk
1/2 eggs
cheese
chips
Bake for 1 hour. Serve hot.

Becky,LA (10:58:36) :

DANA'S MEXICAN CASSEROLE
Recipe By : Becky

2 pounds hamburger -- cooked and drained
2 cans cream of chicken soup
2 cans Ranch style beans
2 cans Rotel
2 cups cooked rice

Mix ingredients together , put in casserole dish.
Top with cheese and crushed corn chips.
Bake on 350 for 20 minutes.

Becky,LA (10:57:13) :

BECKY'S VADALIA ONION CASSEROLE
Recipe By : BECKY
Serving Size : 4

4 cups(packed) Vidalia onions -- sliced
1 cup grated cheese -- (I like Parmesan)
1 cup seasoned bread crumbs
olive oil (butter)
salt and pepper -- to taste

Butter casserole dish.
Make 4 layers: each layer will consist of-1 cup onion, 1/4 cup cheese, 1/4 cup crumbs,
drizzle olive oil, salt and pepper
Bake at 350 degrees for 30-45 minutes.

*This makes a small casserole after the onions are cooked.

Becky,LA (10:56:22) :

ARTICHOKE CASSEROLE
Recipe By : BECKY

4 cans artichoke hearts -- quartered
1 teaspoon onion salt
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 cup white wine

Mix all ingredients. Pour in greased casserole.
Bake at 350 degrees for 30-45 minutes.

Becky,LA (10:54:21) :

BREAKFAST CASSEROLE
Recipe By : BECKY

1/2 lb sausage -- cooked
3 slices bread
butter
3/4 cup cheese -- grated
3 eggs -- beaten
1 cup milk
1 teaspoon salt
1/2 teaspoon dry mustard

Spread bread with butter and place in baking dish.
Sprinkle sausage over bread.
Combine all other ingredients.
Pour over bread. Chill 8 hours.
Bake at 350 degrees for 40 minutes.

Becky,LA (10:53:05) :

BREAD CHEESY FRENCH
Recipe By : BECKY

1 loaf French bread -- cut lengthwise
1 stick butter -- softened
1 teaspoon garlic -- minced
2 cups Colby/jack cheese -- grated
black pepper

Cut bread lengthwise.
Mix softened butter, garlic and pepper.
Spread butter n bread. Top with grated cheese.
Bake at 350 degrees for about 15 minutes.
Cut into diagonal slices, Serve warm.

Becky,LA (10:49:34) :

Here one from my 17 yr. old nieces

RACHAEL AND REBEKAH'S BROCCOLI/CHEESE SOUP
Recipe By : RACHAEL AND REBEKAH

Broccoli---1 big bag
a little Cajun seasoning
Velveeta---1 lb.
1 can cream of chicken soup
1 can cream of mushroom soup
Pet Milk

Put in crock pot until cheese is melted and soup is hot. EAT!!!

Kelly~WA (04:28:19) :

Oven dried fruit
Posted By: Kathy, SC
Date: December 20th 1998
Board: Holiday Cooking Club

I haven't done this in years.

I peeled apples, sliced thinly and dipped in Fruit Fresh.

Place them on a cookie sheet, single layer and not touching.

Place in oven, on lowest temperature available.

Turn about every 30 minutes. Should be dried in 1-2 hours. Check often.

The only problem I ran into was that even the lowest temperature could get too hot. You may have to turn
the oven off for a while during the process. I don't remember doing anything else.

Good luck! That's the only fruit I have tried but the process should be similar for other fruits, some may
not need to Fruit Fresh. That was just to keep the apples from discoloring.

Kelly~WA (03:34:18) :

Originally posted to TKL by Betsy at TKL

Herbed Turkey Roast
Recipe By : Sunset Crockery Cookbook
Serving Size : 10 Preparation Time :10:00
Categories : Poultry Crockpot

5 lbs turkey breasts -- boned
1/4 c parsley -- chopped
2 tbsp fresh thyme -- minced
salt
pepper
2 ozs Fontina cheese -- sliced
2 ozs prosciutto
4 sprigs parsley or thyme
2/3 c chicken broth
1/3 c dry white wine
2 tbsp cornstarch
2 tbsp cold water

Rinse turkey, pat dry and place, skin down, on cutting board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto,
overlapping slices. Starting with a long edge, roll up turkey, firmly, jell

Place turkey, thyme side up, in slow cooker. Pour in broth and wine. Cover and cook until meat in thickest part is very tender when pierced (9-10 hrs).

Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4" thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

Kelly~WA (03:33:24) :

Originally posted on TKL by Betsy at TKL
Crockpot Turkey Breast

Recipe By : NAWK
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot
Main Dish

1 onion
1 turkey breast
garlic powder
pepper
other seasoning -- to taste
dry H.V. ranch salad dressing mix -- *

Simply slice an onion and place it on the bottom of the Crock pot. Then, remove the skin from the turkey breast, season well with garlic powder, pepper and any other spice (no salt, though. It tends to dry out the meat). Turn on low for eight hours. (perfect for week-days coming home from work) and enjoy. Don't forget to let the breast rest for twenty to thirty minutes before carving.

Kelly~WA (03:31:57) :

Originally posted on TKL by Betsy at TKL
Crockpot Stuffed Turkey Breast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

1/4 cup Margarine -- melted
1 Onion -- chopped
1/2 cup Celery -- chopped
2 1/2 ounces Bacon Croutons
1 cup Chicken bouillon
2 tablespoons Parsley -- minced
1/2 teaspoon Poultry seasoning
5 pounds Turkey breast
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Dry white wine (optional)

Combine margarine, onion, celery, croutons, bouillon, parsley and poultry seasonings. Cut turkey breast in think slices from breastbone to ribcage, leaving slices attached to the bone. Sprinkle turkey with salt and pepper. Soak cheesecloth (about 24x36" for each turkey breast) in wine (or water). Set turkey on cheesecloth. Stuff bread mixture into turkey. Fold one end of cheesecloth over the other to cover meat. Place on metal rack in crockpot. Cover pot and cook on low 7-9 hours or until tender. Pour additional wine over turkey while cooking. (I have cooked the giblets for gravy and used this in place of wine to soak the cloth, and also for basting the turkey). Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15-20 minutes. Let stand 10 minutes. Drippings may be thickened for gravy as desired. Serve each person one or more thick slices of turkey with dressing in

Kelly~WA (03:30:43) :

Originally posted on TKL by Betsy at TKL
Crockpot Barbecued Turkey and Vegetables

Recipe By : Fast and Healthy Magazine, 'Jan. '96
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry
Main Dish

1 cup barbecue sauce
1/2 cup hot water
2 skinless turkey thighs, cut in half -- about 2 pounds
3 medium potatoes, unpeeled -- cut in 8 pieces each
6 medium carrots -- in 2 1/2x1/2" sticks

In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables.

Betty,.Athens,.Ga. (03:28:58) :

TACO SALAD

Brown ground beef 1 lb.
Mix in pk. of taco seasoning
1 can light red beans

Mix some cut up lettuce, chopped fresh tomatoes, shredded cheese, crushed Nacho's-opt. chopped onion, Mix in with the meat & beans, top with Catalina dressing

Kelly~WA (03:28:49) :

Originally posted on TKL by Vicki,La
Title: SMOTHERED CHICKEN
Categories: Crockpot, Chicken
Yield: 4 servings

1 chicken, cut up, OR
4 Boneless chicken breasts
-cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg Onion; sliced
1 can French onion soup
Garlic, fresh or powder;
-to taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste -(optional)

Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over popovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.

Kelly~WA (03:26:25) :

Title: RECIPE: Crockpot Turkey Roast
Originally Posted By: Clarissa
Date: July 17th 1998
TKL Board: TKL Cooking Club

Here is a recipe that I have adapted from Better Homes and Gardens New Crockery Cooker Cookbook. It
is absolutely delicious, and the gravy is just excellent. This recipe differs slightly from the one in the
cookbook. For one thing, their recipe calls for rosemary, which my husband doesn't care for, so no
rosemary here!

Crockpot Turkey Roast

3/4 cup white wine (I use Riesling)
1/2 cup chopped onion
1-- 3 cloves garlic, minced
1 bay leaf
3 to 3 1/2-lb. frozen boneless turkey roast, thawed (I use Butterball Boneless Breast of Turkey, all white
meat)

Gravy:
1/3 cup half-and-half, milk, or lowfat milk
2 tablespoons cornstarch
1/8 tsp. salt

Spray crockpot with PAM or other vegetable oil cooking spray. Combine wine, onion, garlic, and bay leaf
in crockpot. Remove and discard netting from turkey roast; also remove gravy packet. (You will not need
the gravy packet for this recipe.) Place turkey roast in crockpot. Cover, and cook on HIGH for 4 1/2 to 5
1/2 hours, or on LOW for 10 to 12 hours. Remove roast. Check internal temperature with instant-read
thermometer; for proper doneness, it should read 170 degrees F.

For gravy: Strain cooking juices; discard solids. Skim fat from juices. Measure 1 1/3 cups juices into
small saucepan. Combine milk, cornstarch, and salt; stir into juices. Cook and stir until thickened and
bubbly. Cook and stir 2 minutes more.

Note: I read somewhere that it is a good idea to cook any meat on HIGH for the first hour when using the
crockpot, even if you cook on LOW for the remaining cooking time.

recipelink.com (09:13:30) :

Date: Wed, 27 Oct 1993
Foodlore/Recipe Exchange EAT-L
From: cmelcher

Pumpkin Brownies
from October 1993 "Bon Appetit"

1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon (generous) ground cloves
1/4 teaspoon salt
3/4 cup canned solid pack pumpkin
1/2 cup coarsely chopped pecans

1/4 cup cream cheese, room temperature
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream

Preheat oven to 350 F. Butter and flour 8-inch square glass baking dish.
Using electric mixer, beat butter in large bowl until light. Gradually
add brown sugar and beat until well blended, about 2 minutes. Add 1
egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder,
spices, and salt and beat until well mixed. Beat in pumpkin. Stir in
nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons of sugar, egg yolk, cream and remaining 1/2
teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping
tablespoons atop batter. Using small knife, gently swirl cream cheese
mixture into batter, creating marbled pattern. Bake until tester
inserted into center comes out clean and top is firm, about 35 minutes.

They recommend serving this warm with vanilla ice cream and warmed
caramel sauce.

recipelink.com (09:12:27) :

Title: Pumpkin Bars With Cream Cheese Frosting
Categories: Cookies, Bars, Holiday
Yield: 40 Servings

2 c Sugar
16 oz Pumpkin; canned or fresh
-pureed
2 c Bisquick
1/2 c Raisins; (opt)
1/2 c Oil
4 Eggs; beaten
2 tb Cinnamon
------FROSTING--------
3 oz Cream cheese; softened
1/3 c Butter
2 c Powdered sugar; sifted
1 tb Milk
1 tb Vanilla

Preheat oven to 350 degrees F. Grease Jelly roll pan. Beat sugar,
oil, pumpkin and eggs on medium speed in mixer for 1 minute. Stir in
Bisquick, cinnamon and raisins. Pour into prepared pan. Bake until
toothpick inserted in center comes out clean, about 25-30 minutes.
Cool, frost, and cut into bars.

Cream cheese frosting: Beat cream cheese, butter, milk and vanilla
until creamy. Stir in powdered sugar.

Shared by Judi M. Phelps

larry,.South.Carolin (07:51:21) :

Indonesian Chicken-Peanut Soup

4 cups chicken stock
2 tablespoons soy sauce
1-1/2 tablespoons molasses
2 tablespoons fresh lemon juice
2 garlic cloves, pressed or mashed
1/4 cup peanut butter
1/3 cup peanuts, chopped
1 cup slivered cooked chicken
1/2 cup sliced green onions in rounds
=== GARNISH ===
Green onions, sliced lengthwise
into thin strips

In a large saucepan, combine the stock, soy sauce, molasses, lemon juice, and garlic. It seems like an awful combination at first, but it mellows together into a savory broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes. Whisk in the peanut butter, then simmer for 5 more minutes. When ready to serve, stir in the peanuts, chicken, and scallions. Heat through, then ladle into soup bowls and lattice the tops with scallion strips. Serve immediately. Serve hot as a first course in small bowls to 4 to 6 people. Comments: This earthy and complex soup brings to mind hot tropical suns and perfumed air. It's exotic but pleasantly so -- and is a wonderful start to roast pork, broiled fish, or other plain fare. Selamat makan! (or, "good eating").

Larry,SC (07:59:55) :

Indonesian Chicken Peanut Soup

4 cups chicken stock
2 tablespoons soy sauce
1-1/2 tablespoons molasses
2 tablespoons fresh lemon juice
2 garlic cloves, pressed or mashed
1/4 cup peanut butter
1/3 cup peanuts, chopped
1 cup slivered cooked chicken
1/2 cup sliced green onions in rounds
=== GARNISH ===
Green onions, sliced lengthwise
into thin strips

n a large saucepan, combine the stock, soy sauce, molasses, lemon juice, and garlic. It seems like an awful combination at first, but it mellows together into a savory broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes. Whisk in the peanut butter, then simmer for 5 more minutes. When ready to serve, stir in the peanuts, chicken, and scallions. Heat through, then ladle into soup bowls and lattice the tops with scallion strips. Serve immediately. Serve hot as a first course in small bowls to 4 to 6 people. Comments: This earthy and complex soup brings to mind hot tropical suns and perfumed air. It's exotic but pleasantly so -- and is a wonderful start to roast pork, broiled fish, or other plain fare. Selamat makan! (or, "good eating").