TALK TKL - 10-18-97
Kitchen to Kitchen Recipe Swap
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
Tomato Soup - Caribbean
Homemade Tomato Soup
Coconut Cream Pie
Coconut Custard Blender Pie
Using a Water Smoker
Oatmeal Apple Bars

Betsy, NY (07:40:20 am) :
From: Erik N Kargard (dugo@netcom.com)
Subject: Danish Kringla
Date: 19 May 1994 16:18:14 -0400
This recipe is copied from the Danish Sisterhood Treasures
cookbook.
Danish Pastry
Wiener Kringle
3 pkg. active dry yeast
3/4 c. warm (not hot) water
2 eggs
7 Tbsp granulated sugar
1/2 tsp ground cardamom
1-1/4 c milk
6 c. sifted enriched all purpose flour
3/4 lb. butter or margarine
1-1/2 c. jam or seedless raisins or 3 c. almond paste
About 3/4 c. crushed lump sugar
About 3/4 c. chopped nuts
Sprinkle dry yeast on water; stir until dissolved. In large bowl,
beat eggs with hand beater until foamy; set aside 2 Tbsp.; Add sugar
to eggs; beat until thick. Stir in yeast, cardamom and milk. Then
stir in 5 c. flour, mixing with hands, if necessary. On large
floured board, roll out dough into 18 X 12 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 17 X 14 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 c. jam or raisins, or spread 1 c. 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 F) until double in bulk. Bake at 425 F 20 minutes, or until
brown. Brush with melted butter; cool on cake rack.
Marguerite B. Christensen
Lodge 84
Newark, New Jersey
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Betsy, NY (07:41:58 am) :
From: George McTyre (MCTYREG@baylor.edu)
Newsgroups: rec.food.recipes
(Quick Lemon Filled Pastry)
Stephanie's Quick and easy Lemon-filled pastry bars
crust:
two rolls Pillsbury crescent dough
filling:
two packages cream cheese
juice and zest of one lemon
1/2 cup sugar
1 egg
glaze:
1 cup powdered sugar
3 or 4 Tbsp. milk
1/2 tsp. vanilla
Beat egg with sugar until fluffy. Add cream cheese, lemon
juice, and zest. Beat until well combined.
Unroll crescent dough and place in the bottom of a
rectangular Pyrex baking dish. Spoon filling on top.
Unroll second can of dough and place on top.
Bake at 350 degrees for 30 - 35 minutes or until brown.
Glaze while hot, and serve warm or cool and cut into bars.
[For our international readers: Pillsbury crescent rolls are distantly
related to the croissant. Any flakey-buttery-style pastry dough ought
to work. The dough is (very roughly) 1/2 cm or 1/4 inch thick and
puffs somewhat as it's cooked. -- Ken]
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Rhonda,OH (08:23:11 am) :
Peach Delight
1 large can of peaches or other fruit packed in syrup
1 cake mix-your choice
1 stick melted butter
1C chopped nuts
1C coconut
Pour fruit and syrup into 9x13 baking dish. Sprinkle cake mix evenly over.
put coconut and nuts on and then pour melted butter over all. Bake in 350ƒ
oven 25-30 mins.
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Judy/AZ (11:38:51 am) : PICCALILLI
(Pickle)
3 lb. green tomato
1/4 lb. cabbage
2 large cucumbers
4 onions
salt
3 3/4 c. cider vinegar
1 1/4 c. white vinegar
1 lb. brown sugar
2 tsp. turmeric
1/2 oz. mustard seed
1/4 oz. celery seed
1/2 tsp. black pepper
1/4 oz. mustard
1/4 tsp. olive oil
Chop vegetables and place in a dish, alternately with
layers of salt. Let this stand overnight then drain, discard-
ing the liquid. Heat together the vinegars, sugar and turmeric
and the seeds and pepper tied in a muslin bag. Pour over
vegetables. Leave this to stand for 48 hours, then drain off
the liquor, removing the bag of spices. Mix the mustard with
this vinegar and the olive oil, pour over the vegetables. Pack
in Mason jars. Cover. When making this you can vary the
vegetables according to taste.
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Judy/AZ (12:22:20 am) : Crockpot Italian Pot Roast
Ingredients (6 servings)
4 lb Beef chuck roast
1 1/2 oz Pkg. spaghetti sauce mix
Salt and pepper
2 Tomatoes, chopped
Instructions
Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
Place in crock-pot. Top with
chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is
tender. Slice and Serve on hot
spaghetti; spoon sauce over all. Makes 6 to 7 servings....
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Lauren (10:30:34 am) : Brownie Pudding
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1/2 cup chopped walnuts
3/4 cup sugar
1/4 cup unsweetened cocoa powder
In a large mixing bowl stir together flour, 1/2 cup sugar,
the 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 3/4 cup sugar and 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 oven
about 30 minutes or till cake tests done. Serve warm or
chilled. Makes 8 servings.
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Betsy, NY (2:48:50 pm) :
From: JOEL.EHRLICH@mogur.com (joel ehrlich)
Newsgroups: rec.food.cooking
Cream of Tomato Soup
Yields 5 Cups
2 Cups Tomatoes, Seeded,
Skinned & Cut-up
1/2 Cup Celery, Chopped
1/4 Cup Onion, Chopped
2 tsp Brown Sugar
4 Cups Sauce Bechamel #1
Croutons
Parsley, Chopped
Combine the tomatoes, celery, onion and sugar.
Cover and simmer for 15 minutes.
Strain the Sauce Bechamel #1 into the tomato and vegetable stock.
Season to taste.
Serve with croutons and garnished with chopped parsley.
Sauce Bechamel #1 No. 562 Yields 1 Cup
2 Tbls Butter
2 Tbls Flour
1 Cup Milk
1 small Onion, Whole
3 Whole Cloves
1/2 Bay Leaf
Nutmeg
Preheat the oven to 350 degrees.
Melt the butter over low heat.
Add flour and blend for 4 or 5 minutes.
Slowly stir in the (cool) 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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Betsy, NY (2:49:32 pm) :
Newsgroups: rec.food.cooking
From: ab684@FreeNet.Carleton.CA (Walter Brown)
TOMATO SOUP
Caribbean
Makes 5 or 6 servings.
** Ingredients **
1 large can (28 ounces, 796 ml) whole tomatoes
1 medium onion, diced
2 cups milk
1/4 cup hot water
2 tablespoons corn starch
1 tablespoon peanut oil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon honey
** Procedure **
1) Mix the onion and spices in a small bowl. Using a non-stick pan, then
fry in oil until the onions are tender (about 5 minutes).
2) Mash the tomatoes by hand or with a food processor.
3) 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.
4) 5 minutes before serving, mix the corn starch in the hot water, and
then add to the soup.
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Betsy, NY (2:49:56 pm) :
From: wilhelmk@studentw.msu.edu (Kathy Wilhelm)
Newsgroups: rec.food.cooking
Homemade Tomato Soup
3 Tbsp melted butter
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 pepper
2-3 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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Betsy, NY (7:39:37 pm) :
From: routzahn@BABEL.LING.NWU.EDU Melissa Routzahn
To: EAT-L@VTVM1.CC.VT.EDU" Multiple recipients of list EAT-L
To: Multiple recipients of list EAT-L
From "Fried Green Tomatoes at the Whistle Stop Cafe"
COCONUT CREAM PIE
3 egg yolks
1/3 cup sugar
1/4 salt
2 1/2 tablespoons cornstarch
1 tablespoon melted butter
2 cups scalded milk
1 cup grated coconut
1 teaspoon vanilla or rum
1/4 teaspoon nutmeg
9-inch pie shell, baked
Beat egg yolks. Beat in sugar, salt, cornstarch, and butter gradually.
Pour in milk and blend. Cook over boiling water, stirring constantly
until thick. Add coconut, and cool. Add flavoring and nutmeg and pour
into shell. Cover with meringue and bake 15 to 20 minutes in 300-degree
oven.
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Betsy, NY (7:42:17 pm) :
Here's another one:
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Coconut Custard Blender Pie
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Desserts Pies Cheese/Eggs
Amount Measure Ingredient Preparation Method
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 Nutmeg
Combine all ingredients in blender container. Blend on high for 1 minute.
Pour into greased and floured 10" pie dish. Bake at 350^ for 45 minutes or
until custard is set. Source: Connie Putnam, Warren, MI
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Berta, (9:45:13 pm) : Using a Water Smoker
Fill bottom pan with charcoal.Light charcoal, while characoal is burning
soak large chunks of mesquite or hickory , when charcoal turns white drain
water from wood add wood to the charcoal. There is an other 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 One inch thickness per hour.
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Betsy/TKL (11:08:38 pm) :
Jade - does this look like it?
Oatmeal Apple Bars
From: Cookbook USA CD
2 c. flour
1 tsp. soda
1/4 tsp. salt
2 c. quick oatmeal
2 c. packed brown sugar
2 c. soft margarine
4 apples, peeled and chopped (3 1/2 c.)
1 c. nuts
1/2 c. sugar
Sift flour, salt and soda. Add oatmeal, brown sugar and margarine. Mix with
pastry blender until grainy. Put half the mixture into lightly greased 15 x
10 inch pan. Cover mixture with apples. Mix nuts and sugar, sprinkle half on
apples and dot with 3 tablespoons butter. Put on remaining mixture. Cover
with remaining nuts and sugar. Bake at 300 degrees for 1 1/2 hours. Cut
while still warm.
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