Recipe: Assorted Recipes (14) - 10-18-97 Recipe Swap (updated)

14 ASSORTED RECIPES
Recipe Swap - October 18, 1997

RECIPES IN THIS FILE:
Danish Pastry (Wiener Kringle)
Stephanie's Quick and easy Lemon Filled Pastry Bars
Peach Delight
Piccalilli
Crockpot Italian Pot Roast
Brownie Pudding
Cream of Tomato Soup
...Sauce Bechamel
Caribbean Tomato Soup
Homemade Tomato Soup
Whistle Stop Cafe Coconut Cream Pie
Coconut Custard Blender Pie
How to Use a Water Smoker
Oatmeal Apple Bars

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DANISH PASTRY (WIENER KRINGLE)
Source: Erik N Kargard, 1994
From: the Danish Sisterhood Treasures Cookbook, Contributer: Marguerite B. Christensen, Lodge 84, Newark, New Jersey

3 envelopes active dry yeast
3/4 cup warm (not hot) water
2 eggs
7 Tbsp granulated sugar
1/2 tsp ground cardamom
1 1/4 cups milk
6 cups sifted enriched all purpose flour
3/4 lb. butter or margarine
1 1/2 cups jam or seedless raisins or 3 cups almond paste
About 3/4 cup crushed lump sugar
About 3/4 cup chopped nuts
Melted butter, for brushing tops

Sprinkle dry yeast on 3'4 cup warm water; stir until dissolved.

In large bowl, beat eggs with hand beater until foamy; set aside 2 tablespoons (for brushing later). Add sugar to eggs in bowl; beat until thick. Stir in yeast, cardamom and milk. Then stir in 5 cups flour, mixing with hands, if necessary.

On large floured board, roll out dough into 18 x12-inch rectangle. With knife or cheesecutter, cut 1/4 lb of butter into thin slices; place on half of dough; fold other half on top. Using palms of hands, firmly press down on dough, turning it on board as necessary, until another rectangle is formed. Repeat with second 1/4 lb of butter; then repeat again with last 1/4 lb of butter. Now, sprinkling board and hands with flour as necessary, continue folding and pressing dough with hands until all the butter has been worked in and no specks of yellow are showing. (This is easier if, every now and then, you roll out dough with rolling pin into a large rectangle; fold in quarters; and press out again.)

Now divide dough into thirds. Gently pull one third into a rope about 34-inches long. On greased 17x14 inch cookie sheet, place rope in circle, with ends 2-inches apart. With palm of hand, flatten dough to form collar about 4-inches wide. Down center of collar, spoon 1/2 cup. jam or raisins, or spread 1 cup almond paste. Pull one edge of collar up over jam; moisten with water; pull other edge up on top; press gently to seal. Carefully form collar into pretzel shape. Make 2 more "pretzels" with rest of dough.

Brush top of each with reserved beaten egg; sprinkle with crushed sugar and nuts; press into dough. Let rise in warm place (80 to 85 degrees F) until double in bulk.

Bake at 425 degrees F for 20 minutes, or until brown. Brush with melted butter; cool on cake rack.

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STEPHANIE'S QUICK AND EASY LEMON FILLED PASTRY BARS
Source: George McTyre, 1990's

FOR THE CRUST:
2 rolls Pillsbury crescent dough
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
Juice and zest of one lemon
1/2 cup sugar
1 egg
FOR THE GLAZE:
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla

Beat egg with sugar together until fluffy. Add cream cheese, lemon juice, and zest. Beat until well combined; set aside.

Unroll crescent dough and place in the bottom of a rectangular (13x9-inch) Pyrex baking dish. Spoon filling on top. Unroll second can of dough and place on top.

Bake at 350 degrees F for 30 to 35 minutes or until brown.

Combine the ingredients for the glaze. Glaze while hot, and serve warm or cool and cut into bars.

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PEACH DELIGHT
From: Rhonda,OH

1 large can peaches or other fruit packed in syrup
1 (2-layer size) cake mix (your choice of flavor)
1 stick (1/2 cup) butter, melted
1 cup chopped nuts
1 cup coconut

Pour fruit and syrup into 9x13 baking dish. Sprinkle dry cake mix evenly over. Put coconut and nuts on top, then pour melted butter over all.

Bake in 350 degree F oven for 25-30 minutes.

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CROCKPOT ITALIAN POT ROAST
From: Judy/AZ
Makes 6-7 servings

4 lb beef chuck roast
Salt and pepper
1 (1 1/2 oz pkg.) spaghetti sauce mix
2 tomatoes, chopped
Spaghetti, cooked
Additional spaghetti sauce, if desired

Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes.

Cover crock pot and cook on LOW for 7 to 9 hours or until meat is tender.

Slice and Serve on hot spaghetti; spoon sauce over all.

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BROWNIE PUDDING
From: Lauren
Makes 8 servings

1 cup all-purpose flour
1 1/4 cups sugar, divided use
2 tablespoons plus 1/4 cup unsweetened cocoa powder, divided use
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1/2 cup chopped walnuts
1 1/2 cups boiling water

In a large mixing bowl stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder, baking powder, and salt. Add milk, oil, and vanilla; stir till smooth. Stir in nuts. Turn into an ungreased 8x8x2-inch baking pan.

Combine the remaining 3/4 cup sugar and remaining 1/4 cup cocoa powder; gradually stir in 1 1/2 cups boiling water. Pour liquid mixture evenly over batter in pan.

Bake in a 350 degree F oven about 30 minutes or till cake tests done.

Serve warm or chilled.

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CREAM OF TOMATO SOUP
Source: Joel Ehrlich, 1990's
Makes 5 cups

4 cups Sauce Bechamel (recipe follows)
2 cups tomatoes, seeded, skinned and cut-up
1/2 cup chopped celery
1/4 cup chopped onion
2 tsp brown sugar
FOR SERVING:
Croutons
Chopped fresh parsley

Prepare the Sauce Bechamel.

Combine the tomatoes, celery, onion and sugar in a saucepan. Cover and simmer for 15 minutes.

Strain the Sauce Bechamel into the tomato and vegetable stock. Season to taste.

Serve with croutons and garnished with chopped parsley.

SAUCE BECHAMEL
Makes 1 cup

2 tbsp butter
2 tbsp flour
1 cup milk
1 small onion, whole
3 whole cloves (the spice)
1/2 bay leaf
Ground nutmeg

Preheat the oven to 350 degrees F.

In and ovenproof saucepan, melt the butter over low heat. Add flour and blend for 4 or 5 minutes. Slowly stir in the milk.

Peel the onion, stud with the whole cloves and add along with the bay leaf. Cook, stirring constantly, until the sauce thickens and is smooth.

Place in the oven for 20 minutes to cook.

Remove from the oven and strain. Season to taste and grate on some nutmeg.

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CARIBBEAN TOMATO SOUP
Source: Walter Brown
Makes 5 or 6 servings

1 medium onion, diced
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon honey
1 tablespoon peanut oil
1 (28 ounce) can whole tomatoes
2 cups milk
1/4 cup hot water
2 tablespoons cornstarch

Mix the onion and spices in a small bowl. Using a non-stick pan, fry in oil until the onions are tender (about 5 minutes).

Mash the tomatoes by hand or with a food processor.

Put the cooked onions, mashed tomatoes, milk, and honey in medium-sized pot. Bring to a boil, and then simmer for 20 minutes, stirring occasionally.

Five minutes before serving, mix the cornstarch in the 1/4 cup hot water, and then add to the soup.

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HOMEMADE TOMATO SOUP
Source: Kathy Wilhelm

3 Tbsp butter, melted
2 Tbsp flour
2 cups cooked tomatoes or juice (I use Mom's home-canned tomato juice)
1/4 tsp baking soda
1 tsp salt
1/8 tsp ground black pepper
2 to 3 cups milk

Cook the butter and flour together for a few minutes, then gradually add tomatoes and cook a few more minutes. Stir in remaining ingredients and heat through, but do not boil. It's a lot like making a thin white sauce with tomatoes, if that helps.

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WHISTLE STOP CAFE COCONUT CREAM PIE

3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon butter, melted
2 cups milk, scalded
1 cup grated coconut
1 teaspoon vanilla or rum extract
1/4 teaspoon grated nutmeg
1 (9-inch) pie shell, baked
Meringue (recipe follows)

Beat egg yolks. Gradually beat in sugar, salt, cornstarch and butter. Pour in milk and combine. Cook over boiling water, stirring constantly until thick. Add coconut, and cool.

Add flavoring and nutmeg and pour into shell. Spread meringue gently over filling, sealing to edge.

Bake in a 350 degree F oven for 15 to 20 minutes.

MERINGUE

4 egg whites
1/2 cup sugar

Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Adapted from source: Fannie Flagg's Original Whistle Stop Cafe Cookbook by Fannie Flagg

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COCONUT CUSTARD BLENDER PIE
Source: Connie Putnam, Warren, MI
Makes 1 pie

2 cup milk
4 eggs
1/3 cup butter or margarine
1/2 cup flour
3/4 cup sugar
1 cup shredded coconut
1 1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg

Combine all ingredients in blender container. Blend on high for 1 minute.

Pour into greased and floured 10-inch pie dish.

Bake at 350 degrees F for 45 minutes or until custard is set.

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HOW TO USE A WATER SMOKER
From: Berta

Fill bottom pan with charcoal. Light charcoal, while charcoal is burning soak large chunks of mesquite or hickory. When charcoal turns white drain water from wood add wood to the charcoal. There is another pan above the charcoal that you put water into.

Let smoker get hot before adding the fish. Place fish on the racks and smoke it. It will steam and cause it to cook faster. About 1-inch thickness per hour.

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OATMEAL APPLE BARS
Source: Cookbook USA CD

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
2 cups quick oats
2 cups packed brown sugar
2 cups margarine, softened
4 apples, peeled and chopped (3 1/2 cups)
1 cup chopped nuts
1/2 cup sugar
3 tbsp. butter

Sift flour, salt and soda. Add oatmeal, brown sugar and margarine. Mix with pastry blender until grainy. Put half the mixture into lightly greased 15x10-inch pan. Cover mixture with apples.

Mix nuts and sugar together; sprinkle half on apples and dot with 3 tablespoons butter. Put on remaining mixture. Cover with remaining nuts and sugar.

Bake at 300 degrees F for 1 1/2 hours. Cut while still warm.