TALK TKL - 10-19-97 - Kitchen to Kitchen Recipe Swap
Roasted Portobello Mushrooms With Fontina
Macaroni Shells Stuffed with seafood salad
German Soft Pretzels
Best Chili
Cornbread Jalapeno I
Chili Beany Mushroom Soup
Bakers One Bowl Brownies
Drunken Apple/Pumpkin Pie
"Brown Bag" French Apple Pie
Apple Cranberry Pie
Roasted pumpkin seeds
Dutch Babies
Chocolate Applesauce Cake
Ener-g egg replacer info
*Making Mock Whipped Cream*
Chocolate Chip Cream Cheese Layered Bars
Adding Soy to your diet
Taste of Dorset Wild Rice Salad
Vicki's Sweet Potato Souffle
Gingered Sweet Potato Puree in Orange Baskets

Betsy, NY (08:27:36 am) :
Here's a Portobella mushroom recipe for you Jacquee. If you'd like others,
click on Search TKL in the upper right corner of the screen:
ROASTED PORTOBELLO MUSHROOMS WITH FONTINA
These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar
start to the meal.
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
4 4-to 5-inch-diameter portobello mushrooms, stems removed
8 ounces Fontina cheese, cut into 3x1/2x1/2-inch strips
4 slices bread from crusty round loaf, lightly toasted
Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4
ingredients in bowl. Place mushrooms, stem side up, on heavy large baking
sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms
until just cooked through, about 3 minutes. Place on work surface. Set oven
temperature at 450ƒF.
Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice.
Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
4 Servings
Bon AppÈtit
September 1995
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Chuck,NV (10:20:14 am) : How about a fun and easy snacker?
taks a large pkg of the BIG sea shell pasta and boil until shells are cooked
but very firm.
Rinse and cool gently.
Then take 2 lbs of seafood salad and mix in a generous amount of lemon
juice.
Simply fill the shells and enjoy. I know this sounds too simple, but this is
very tasty and actually creates a decorartive look to the table!
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Chuck,NV (10:22:13 am) : Boy My spelling is terrible this morn! First
mistake is "take" second is "decorative." Sorry!
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Betsy, NY (10:49:34 am) :
GERMAN SOFT PRETZELS
Can be frozen and reheated.
Yield: 1 dozen pretzels
1 package active dry yeast
1 cup warm water
2 1/2 to 3 cups all-purpose flour
2 tbsp salad oil
1 tbsp sugar
6 tbsp. baking soda in 6 cups water
coarse salt
In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil
and sugar. Beat for about 3 minutes to make a smooth batter. Gradually
stir enough of the remaining flour (about 1 cup) to form a soft dough.
Turn out on floured board and knead until smooth and satiny (about
5 minutes), adding flour as needed to prevent sticking. Place dough
in a greased bowl, turn to grease top. Cover and let rise in a warm
place until doubled (about 1 hour).
Punch dough down, divide into twelve pieces. Shape each into a
smooth ball by gently kneading. Then roll each into a smooth
rope about 18 inches long, and twist into a pretzel shape.
(form as if making a heart shape, and twist rope around itself
at the top of the heart and put ends underneath the bottom of
the 'heart')Place slightly apart on a greased baking sheet. Let
rise uncovered until puffy, about 25 minutes.
Meanwhile, in a 3 qt. enameled or steel pan (not aluminum) bring
soda water mixture to a boil, adjust heat to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into
pan. Let simmer for 10 seconds on each side, then lift from water,
drain briefly, the sprinkle with coarse salt and let stand, uncovered
till all have been simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes
or until golden brown. Transfer to racks, serve warm with
butter or mustard. Or let cool completely, wrap airtight,
and freeze. To reheat, place frozen pretzels on ungreased
baking sheets and bake in preheated 400 degree oven for about
10 minutes.
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CarolB, FL (1:08:33 pm) : Best Chili
Recipe By : Carol Burciaga
Serving Size : 8 Preparation Time :1:00
Categories : Beef Joe's Favorites
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground beef
2 large onions -- chopped
5 cloves garlic -- minced
2 packages Astor Chili Seasoning
1 package Hot Astor Chili Seasoning
1 large can crushed tomatoes
1 medium can diced tomatoes and green chilis
1 medium can diced tomatoes
2 medium cans dark red kidney beans
Cook onions and garlic with beef. Drain well. Add chili seasonings to the
meat and cook gently until flavors are absorbed. Add tomatoes and beans,
simmer slowly for 40-45 minutes.
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CarolB, FL (1:09:21 pm) : Cornbread Jalapeno I
1 cup Cornmeal
1 cup Flour
1 cup Milk
1/2 tsp Soda
1 tsp Salt
1 Can Mexi-Corn
1 cup Cream Style Corn
1/4 cup Oil
3 Medium Chopped Fine Jalapeno Peppers
2 Eggs
1/2 cup Cut Fine Green Onions
1/2 lb Grated Cheddar Cheese
1 lb Fried & Crumbled Bacon
2 Cloves Mashed Garlic
*** Mix all ingredients together except oil. Reserve 1/2 of cheese for
topping. Put oil in skillet and heat over low flame till hot.
Pour over corn meal mixture in bowl. Stir real fast to melt cheese. Pour
mixture into hot skillet. Top with cheese. Bake @
350ƒF for 40-60 minutes.
Yield: 10 Servings
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Betsy, NY (1:10:41 pm) :
Chili Beany Mushroom Soup
In a 2 quart Dutch oven, cook until onions and peppers are softened:
2 tablespoons oil
1 (12 ounce) package fresh mushrooms, chopped
1 medium onion, finely chopped (1/2 cup)
1 small green pepper, finely chopped (1/2 cup)
1 clove garlic, finely chopped
Stir in:
1 (16 ounce) can whole tomatoes, undrained or 2 cups salsa
1 (8 ounce) can tomato sauce or 1 (6 ounce) can tomato paste
1 (15 1/2 ounce) can kidney beans, undrained
1 (16 ounce) can cannellini beans, undrained
1 (16 ounce) can black beans (optional)
1 cup whole kernel corn (fresh, frozen, or canned)
1/3 cup red wine
2 tablespoons worcestershire sauce
2-3 teaspoons chili powder
dried red pepper flakes to taste
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
Reduce heat. Cover and simmer 10-15 minutes or until heated through and
slightly thickened.
Serve with and salad and thick slices of fresh baked bread or corn muffins.
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CarolB, FL (1:17:52 pm) : Our favorite brownies. No matter which recipe I
try, I always come back to these. But always use rum, not vanilla!
Bakers One Bowl Brownies
Recipe By : Bakers
Serving Size : 4 Preparation Time :0:45
Categories : Cookies Joe's Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 squares Bakers unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla or rum
1 cup flour
1 cup chopped walnuts
Melt chocolate and butter in saucepan over low heat. Take off heat and add
rest of ingredients. Pour into 13x9" pan, which has been lightly sprayed
with Pam. Bake at 350*(325 for glass dish) for 30 minutes. DO NOT
OVERBAKE!!! Check at 25 minutes for doneness. Cool in pan.
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Betsy, NY (1:17:55 pm) :
From: cch@salata.com (Cathy Harned)
Date: 15 Feb 96 10:41:22 -0800
Title: Drunken Apple/Pumpkin Pie
Categories: Fruits, Harned 1994, Nuts, Pies
Yield: 1 pie
2 Eggs
3/4 c Brown sugar; firmly packed
1 9-inch pie shell; unbaked
1 c Cooked pumpkin
-- mashed and drained
1 c Applesauce; thick & chunky
1 tb Flour
1/2 ts Salt
1 ts Each cinnamon and ginger
1/4 ts Nutmeg
1/8 ts Each allspice and cloves
1 1/2 c Half-and-half or
1 1/2 c Evaporated milk
1 ts Vanilla
1 c Pecan halves
2 tb Rum
In a bowl, beat together the eggs and sugar until light. Mix in the pumpkin,
applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves,
half-and-half and vanilla; blend thoroughly. Pour into pie shell. Arrange
pecan halves over top of filling.
Bake at 425 F. in lower third of oven for 20 minutes, then reduce oven heat
to 350 F. and bake 30 to 35 minutes longer, or until filling is firm and a
knife inserted 1" from the edge comes out clean. Cool on a wire rack.
At serving time, warm rum in a small container suitable for pouring. Light
the rum with a match and pour immediately while flaming over the pie.
Yield: Serves 6 to 8.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 59. Electronic format by
Cathy Harned.
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Betsy, NY (1:23:00 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.cooking
"Brown Bag" French Apple Pie
Yields 1 9" Pie
PIE:
1 1/2 Cups All-Purpose Flour
1/2 tsp Salt
1/2 Cup Shortening
5 Tbls ICE Water
TOPPING:
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1 tsp Cinnamon, Ground
1/2 tsp Nutmeg, Ground
2 Tbls Lemon Juice
8 Cups TART(!) Apples, Peeled & Sliced
1/4 Cup Granulated Sugar
2 Tbls All-Purpose Flour
1/3 Cup Butter
1 LARGE Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
PIE:
Combine the first measure of flour, salt and shortening using a pastry
blender until the mixture resembles coarse crumbs.
Stir in the water a little at a time, using a fork, and form the dough into
a
ball.
Roll out the pastry dough on a lightly floured board.
Roll to an 11" or 12" diameter.
Fit into a 9" pie pan and flute the edges.
Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and
the lemon juice in a large bowl.
Toss the apple slices in the mixture.
Arrange the apple slices in the pie crust.
TOPPING:
Combine the sugar and flour in a bowl and cut in the butter using a pastry
cutter.
Sprinkle the topping over the apple filling.
Place the pie in the LARGE paper bag.
Place the paper bag on a baking sheet and loosely fold the open end of the
bag under.
Bake until the apples are tender (50-60 minutes).
Carefully remove the pie from the bag - CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
Serve warm with generous portions of vanilla ice cream.
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Betsy, NY (3:56:57 pm) :
Apple Cranberry Pie
1/2 c Sugar
2 tb Flour
1/4 ts Cinnamon
1/4 ts Salt
1 ts Orange zest*
1/2 c Honey
1 tb Butter or margarine
3 c Fresh cranberries
2 c Apples, diced, peeled
Pastry for 2-crust pie
*Zest is grated orange peel.
Turn oven on to 425 degrees F.
In a medium pot, combine first 7 ingredients. Cook 2
minutes, stirring until sugar dissolves. (This could
also be done in a microwave oven using a glass measure
cup or bowl.) Add the cranberries and apples and boil
for 5 minutes or until the berries burst. Cool. Pour
into a pastry-lined 9" pie pan. Arrange strips of
pastry lattice fashion over filling. Trim edges and
flute. Bake 35 to 40 minutes.
Source: Apple Kitchen Cook Book
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Teresa, AR (4:37:25 pm) : Roasted pumpkin seeds are not that difficult to
make at home and could even become a family tradition that follows carving a
pumpkin as a Jack-o-lantern.
After scooping the seeds out of the pumpkin, they must be washed well. This
removes any pulp that might cling to them. After washing, spread the seeds
in a single layer on a cookie sheet and roast in a 375-degree oven for 20-30
minutes or until dry.
For additional flavor, the seeds can be dotted with butter, or sprayed
lightly with on of the butter sprays, then browned 5-10 minutes more in a
400-degree oven. Stiring the seeds often will help them toast more evenly.
After baking the seeds may be sprinkled with salt, before cooling and
serving. To infuse pumpkin seeds with other flavors, a mixture of spices can
be made in a saucepan.
Here is a mixture that makes tasty pumpkin seeds: Make a paste of one
quarter cup of curry powder, one quarter cup of water, one clove of garlic
(minced), one teaspoon lemon juice and the juice of a lime. Add the paste to
one cup of water to dissolve. Bring to a simmer and add raw pumpkin seeds.
Simmer the seeds in the liquid for five minutes prior to roasting at 225
degrees until crisp. Enjoy!!
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Teresa, AR (4:57:15 pm) : I have used this recipe for 10 years now and this
family LOVES it. And talk about EASY!! It is sort of between pancakes and
waffels. Copied from a newspaper column: Frying Pan Follies, By Carl
Larsen--It is an old Pennsylvania recipe. It is called:
DUTCH BABIES
Select the amount of ingredients according to the size of your baking pan,
and figure each egg will equal one serving. For a 2- to 3-quart pan, use 1/4
cup butter, 3 eggs, and three-fourths cup each of mild and flour; for a 3-
to 4-quart pan use on-third cup butter, 4 eggs, and 1 cup each of milk and
flour; for a 4- to 4 1/2- quart pan, use 1/2 cup of butter, 5 eggs, and 1
1/4 cups each of mild and flour, and for a 4 1/2- to 5 quart pan, use 1/2
cup of butter, 6 eggs, and 1 1/2 cups each of mild and flour.
Melt the butter in the baking pan, in a 425 degree oven, or 400 degree oven
for a glass pan. Then mix the batter quickly, thusly: Toss the eggs, minus
their shells, into your blender and whirl on high speed for one minute. Pour
in milk while whirling, then add the flour and blend for 30 seconds. (This
can be mixed in a bowl with an egg beater too. Beat the eggs until they're
light and lemon-colored, gradually beat in the milk, and then the flour. It
takes a little longer but sometimes I'm just not up to washing out that
pesky blender.) Pour the mix into the pan, and bake 20 minutes or 25 minutes
until it's all puffed-up and golden brown. Serve with maple syrup on tap or
confectioner's sugar on hand. Or (I suppose) you could be really authentic
and cover your Dutch Babies with Hollandiase sauce. But whatever, it's
light, airy, delicious, and a lot easier than waffles!
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Betsy, NY (5:02:12 pm) :
Date: Sun, 17 Jul 94 16:50:05 EDT
From: MaryTCJr@aol.com
Subject: Applesauce Cake
I'm finally posting a recipe. This is our family's favorite cake -- we found
the recipe on a box of raisins, I think, in the 1950's. It used to call for
1/2 cup of oil, but by increasing the applesauce it no longer needs it.
Also, I'm posting the measurement of white flour the original recipe
included. I have experimented with different ratios of whole wheat to white
flour -- depending on your tastes, you can do the same. Another variation I
might try in the future is to use a little molasses and cut down on the
sugar. It's very versatile, easy, and fool-proof.
Applesauce cake
2 cups flour
1 cup sugar
1 tablespoon cornstarch
2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons powdered unsweetened chocolate (use less if
you wish or leave it out entirely for more of a spice cake)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon mace
20 ounces unsweetened applesauce
1/2 cup raisins
Mix dry ingredients together, then add the applesauce and stir. Bake at 325
degrees for 45-60 minutes, depending on the size of pan you use. (More for
smaller, deeper pans, less for 9 x 13 pans.) It's done when a toothpick can
be inserted and pulled out clean.
The cake is so rich I don't put frosting on it; my mother used to sprinkle
powdered sugar on top to give it a nice look.
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Betsy, NY (5:07:57 pm) :
Here's some info for you Robin:
Reply-to: Barbara Zimmerman barbara@CRL.COM
Hi,
I don't bake much but my son makes the most moist cake you would ever
taste by substituting 2 mashed banannas for the oil and ener-g egg replacer
for the eggs. If anything, the cake was much better than the original.
In fact, I just serv
ed a piece to a guest along with some sorbet
(fatfree, of course) and she begged for the recipe. He makes a variation
of this with pineapple and brown sugar on the bottom of the pan and the
same cake mix. The pineapple comes out on top.
From: espiekos@MIT.EDU
Scott Mattess inquired about ways to make cakes without using eggs.
Barbara Z replied that her son uses Ener-G Egg Replacer and they turn
out fine. I will second the vote for the Ener-G replacer. I have made
many a bannana bread with it and been very pleased with the results. It's
also, miraculously enough, cheaper than eggs and stores forever because it
is a powder. The box even has a recipe for an eggless merringue, which I
haven't had the time to try yet (has anyone out there done this?) but find
extremely intriguing, so I will soon. I'm happy with the stuff so far and
it is (to my knowledge) vegan.
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Peggy, WA (5:12:08 pm) : From "In The Kitchen With Rosie"
*Making Mock Whipped Cream*
Put a can of evaporated skim milk in the refrigerator and a stainless steel
bown and the beaters from an electric mixer into the freezer for an hour.
Put the milk into the chilled bown, add 1 teaspoon each of pure vanilla
extract and of brandy, and beat at high speed just until peaks are formed.
Use immediately.
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Robin, VA (5:13:00 pm) : Make your favorite chocolate chip cookie dough and
spread it in the bottom of a lasagna baking dish. Put in frridge to harden
slightly while mising filling:
Mix 2-8oz packages cream cheese with 1 cup sugar and 2 eggs. Spread over
cookie dough and then make another batch of cookie dough to spread over the
fililng.
Bake in 350 degree oven for about 1 hour. Let cool completely before
cutting. Rich but wonderful.
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Rebecca, MI (5:20:06 pm) : For everyone - even non-veggies: We all need to
add soy to our diets because of the great women's health benefits. Here's a
tasty way to incorporate it into your diet:
1/2 tup SOFT Mori-Nu tofu
1-2 tablespoons maple syrup
1 teaspoon lemon juice
Blend til very smooth in blender
Chill and serve over fresh or frozen fruit or on puddings, parfaits.
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Rebecca, MI (5:29:52 pm) : This is a great, healthy idea: Whenever a recipe
calls for all-purpose flour, substitute about 1/3 cup or so with soy flour.
Example: If a recipe calls for 1 1/2 cups flour, substitute that 1/2
cup with soy flour. You will be well on your way to the suggested amount of
soy grams for that day.
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Romera (6:02:33 pm) : I agree the mashed bananas would be good but have you
ever tried applesauce instead and cut down on the sugar
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Betsy, NY (7:10:14 pm) :
Linda - this is from Abundance Across America:
Taste of Dorset Wild Rice Salad
Recipe by Larren Wood, Nevis, MN
1 cup raw wild rice, cooked
1 cup golden raisins
2 Golden Delicious apples, chopped, sprinkled with juice of 1 lemon
1 cup seedless red grapes, halved
2 tablespoons fresh mint, chopped
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 cup pecan halves
salt and pepper to taste
Mix and toss with dressing (recipe follows).
Dressing:
1/4 cup olive oil
1/3 cup orange juice
2 tablespoons honey
Cover salad and chill several hours in refrigerator. Keeps well.
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Vicki,La (9:59:59 pm) : Recipe via Meal-Master (tm) v8.04
Title: Vicki's Sweet Potato Souffle
Categories: Vegetables, Favorite, Holiday
Yield: 1 Servings
5 ea Medium size sweet potatoes
2 ea Eggs, beaten
1/2 ts Salt
1 ts Lemon extract
1/4 c Raisins
Cinnamon to taste
3 tb Butter
1/4 c Sugar
1/4 c Light brown sugar
1 ts Vanilla extract
1/4 c Coconut, grated
Miniature marshmallows
Cook, peel and mash the sweet potatoes. Add butter and eggs to the
potatoes and beat until the mixture is light and fluffy. Add all
remaining ingredients, saving a little of the coconut. Place in a
buttered, 2 quart casserole dish and sprinkle with cinnamon. Bake at 350
degrees for about 30 minuts. A few minutes before removing this dish from
the oven, sprinkle with the remaining coconut and a layer of mini
marshmallows and complete browning for about 5 more minutes.
This stuff is habit forming!
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Bill
Gingered Sweet Potato Puree in Orange Baskets
Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :1:00
Categories : Low Calorie Side Dishes
Low Cholesterol Low Fat
Low Sodium
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium oranges
4 large sweet potatoes
1 egg
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated lemon peel
2 tablespoons chopped walnuts
1. Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl.
Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe
included in this cookbook).
2. Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash
in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel.
3. Spoon puree into orange baskets, dividing equally. Set on a large baking
sheet and sprinkle with chopped walnuts. Bake for 25 minutes.
Note: To save time, assemble this side dish in advance and freeze before
baking. There is no need to thaw the puree before baking; just add 15
minutes to baking time.
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NOTES : The piquant flavor of the orange peel cooks into the sweet potatoes
as they bake. Serve one stuffed orange-peel basket per person.
Nutr. Assoc. : 0 0 0 631 0 0 802 1580
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