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TALK TKL - 10-21-97
Kitchen to Kitchen Recipe Swap
Sour Cream Pumpkin Coffee Cake
Jeanine's Sugar-Free Pumpkin Pie
Dirt Cake
Pasta with Smoked Chicken, Sundried Tomatos in Garlic Cream Sauce
Pasta With Sun-Dried Tomato Sauce Supreme
Fettucini With Sun-Dried Tomatoes
Authentic Italian Tomato Sauce
Judy's Swedish Meatballs
Saucy Swedish Meatballs
Swedish Meatballs (2)
Creamy Pumpkin-Sherry Soup
Pumpkin Soup
Warm German Potato Salad
Pound Cake
Pumpkin Cake (2)
Chicken Mandarin
Honey Gingered Chicken
Honey-Orange Chicken
Honeyed Breast Of Chicken
Honey Orange Baked Chicken
Honey Glazed Chicken
Sunshine Chicken

Betsy, NY (07:12:28 am) :
Date: Wed, 3 Aug 1994 10:09:39 -0500
From: Beverly Friss frissb@CHPLINK.CHP.EDU
SOUR CREAM PUMPKIN COFFEE CAKE
Streusel:
1/2 cup light brown sugar
1 tsp cinnamon
1/4 tsp allspice
2 tsp margarine or butter
In a small bowl combine the brown sugar, cinnamon and
allspice. Cut in margarine until mixture is crumbly.
Batter:
3 cups flour
2 tsp baking soda
1 Tbs cinnamon
1 tsp salt
1 cup margarine or butter softened
2 cups sugar
4 eggs or egg substitute
1 cup pumpkin
1 cup sour cream
2 tsp vanilla
Combine flour, baking soda, cinnamon and salt. In large
mixer bowl, cream margarine and sugar until light and
fluffy. Beat in eggs one at a time. Add pumpkin , sour
cream and vanilla and mix well. Add dry ingredients. Beat
until well blended.
Grease a 12 cup fluted tube pan (9 inch). Spoon in half of
the batter. Sprinkle streusel over batter not allowing it
to touch the sides of the pan. Top with remaining batter.
Seal to edges. Bake in preheated 350 degree oven for 55 to
60 minutes or until wooden toothpick comes out clean. Cool
30 minutes in pan. Invert onto wire rack to cool.
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Annie, TX (11:13:37 am) : Jeanine's Sugar-Free Pumpkin Pie
Check out Jeanine's recipe comments...
ingredients:
your favorite 8-9" unbaked pie crust ...Check out The Pie Page by Brian
Black.
pie filling:
3/4 cup of dates + 2 extra dates
3 egg whites
1 Tablespoon pumpkin pie spice
1/8 teaspoon cinnamon
2 drops maple flavoring
1 3/4 cup solid pumpkin (1/2 29-ounce can)
1/2 cup (4 ounces) low fat evaporated milk (whole is OK; not skim)
instructions:
Preheat oven to 400 degrees.
In food processor or blender, beat together dates and 1 egg white, adding
the second and
third egg whites separately. PurČe for several minutes, until smooth. Add
remaining ingredients
except milk. Blend 1-2 minutes. Stir in milk by hand; then beat an
additional minute. Pour into
unbaked pie shell.
Bake 10 minutes at 400 degrees and 30-35 minutes at 350 degrees. Toothpick
will come out
nearly clean when done.
Š 1995 by Jeanine DuBois
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Judy/AZ (12:41:09 am) : Dirt Cake for Amy
DIRT CAKE
1 large pkg. Oreo cookies
1 c. powdered sugar
12 oz. Cool Whip
2 boxes instant vanilla
pudding
8 oz. cream cheese
3 c. cold milk
1/2 stick melted butter
1 tsp. vanilla
Crush cookies. Divide in half. Put half crushed
cookies in bottom of 9 x 13-inch pan. Mix cream cheese, melted
butter, powdered sugar and Cool Whip in large bowl. In another
bowl, mix pudding mix, milk and vanilla. Mix well. Then mix
the two together. Pour over crust in pan. Put other half of
crushed cookies on top. Ready in 12 hours.
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Betsy, NY (3:23:18 pm) :
Here's a sauce you could adapt to it:
To: MM-RECIPES@idiscover.net
From: sylvia.steiger@lunatic.com (Sylvia Steiger)
Title: Pasta with Smoked Chicken, Sundried Tomatos in Garlic Cream Sauce
3 T Shallots or onions, minced
-Oil for sauteeing
1/2 t Pureed garlic
3 c Heavy cream
-Fresh ground black pepper
-to taste
8 oz Angel hair pasta
-Meat from 1/2 smoked
-chicken
3 oz Sundried tomatos,
-reconstituted
-Chopped chives, diced
-tomatos, parmesan cheese
-for garnish
-Salt to taste
Saute shallots briefly in hot oil, add garlic but do not cook. Add cream and
pepper. Bring to boil, simmer until thick (about 1/2 original volume. Salt
to taste. Strain if desired. While sauce thickens, clean meat from chicken,
cut into large thin slices or tear into chunks. Reconsitute tomatos by
dropping into boiling water for 1 minute. Drain and julienne.
Cook pasta in about 2 Qt. boiling water with salt and oil. Cook until al
dente. Drain, rinse under hot water briefly. While pasta cooks, warm tomatos
and chicken in cream sauce. Dilute if needed with milk or half-and-
half. Place pasta on serving plate and spoon sauce over. Top with freshly
grated cheese, chopped chives, diced tomatos or whatever.
Serves 6
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Betsy, NY (3:33:34 pm) :
Here's another:
Pasta With Sun-Dried Tomato Sauce Supreme
by "Bella" Sun Dried Tomatoes Recipe Card
4 servings
4 tablespoons butter
1 1/2 cups whipping cream
1/2 teaspoon nutmeg, freshly grated
8 oz "Bella" sun-dried tomatoes in oil
4 cups pasta, *
1 egg yolk
3/4 cup Parmesan cheese, freshly grated
* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or
hot or cold tortellini, ravioli or gnocchi.
Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide
frying pan. Stir in the cooked pasta and bring quickly to boiling; stir
gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a
little of the hot sauce with the egg yolk. Remove pan from heat and stir
in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly.
Serve at once, offering additional nutmeg and Parmesan cheese.
>From a recipe leaflet that came with a jar of "Bella" brand sun-dried
tomatoes. Entered into MasterCook by Garry Howard, Cambridge, MA
garry_howard@hpubmaa.esr.hp.com
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Betsy, NY (3:34:27 pm) :
and one more...
Fettucini With Sun-Dried Tomatoes
by "Bella" Sun Dried Tomatoes Recipe Card
4 servings
6 tablespoons butter
1 1/3 cups whipping cream
4 cups tagliarini or egg noodles, hot, cooked, drained
1 cup Parmesan cheese, Shredded
salt and pepper, to taste
nutmeg, freshly grated
8 oz "Bella" sun-dried tomatoes in oil
In a wide frying pan or chafing dish over high heat on a range, melt
butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes
and boil rapidly until large shiny bubbles form; stir occasionally. (You
can make this part of the sauce earlier in the day, then reheat.) Reduce
heat to medium or place chafing dish over direct flame. Add noodles to the
sauce. Toss vigorously with 2 forks, and pour in the cheese and the
remaining cream, a little at a time--about three additions. The noodles
should be kept moist but not too liquid. Season with salt and pepper and
grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the
ground spice.) Serve immediately.
>From a recipe leaflet that came with a jar of "Bella" brand sun-dried
tomatoes. Entered into MasterCook by Garry Howard, Cambridge, MA
garry_howard@hpubmaa.esr.hp.com
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BobV (3:45:19 pm) :
Authentic Italian Tomato Sauce
First start with about a half pound of
blade steak or larger. Brown very well in 8 qrt. pot or
larger. Brown very well!!
Take the meat out, set aside.
Add 4 cans of tomatoe paste to pan.
Add Tyme, Garlic Salt, Peper, Majorum (I think that's
how you spell it)and some dry Basil.
Cook paste for 5-7 minutes--Don't scorch!
Add enough tomatoe sauce to make atleast 8 quarts.
Bring to very slow boil.
Grate 1 1&1/2 cups of Romano
Add to sauce
Tear at least 1 cup fresh Basil Add to sauce
Once boil is attained turn to very low
Put meat with Bone! back in sauce
Stir every so often for six hours atleast!
Also add ! tsp. Baking Soda to sauce!
Gets rid of the harsh acid!
For best results Freeze For a few weeks
sauce will be excellent.
Also because it is Itialian, just use your heart when
measureing your ingredients!
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Betsy-TKL (4:49:25 pm) :
Title: JUDY'S SWEDISH MEATBALLS
Categories: Beef
Yield: 50 meatballs
1/2 c Bread crumbs, dry
2/3 c Milk or water
1 Egg
2 T Onion; minced
1 1/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
2 T Butter or margarine
1/4 c ;Water
Stir bread crumbs into milk or water; mix well. Beat in unbeaten egg
and minced onion. Add salt, pepper, nutmeg and ground beef; mix
thoroughly.
Divide meat mixture into 50 to 60 even portions. Shape into small
balls. Melt butter or margarine in skillet. Add meatballs; brown
thoroughly, shaking pan occasionally to keep balls round. Add water;
cover skillet. Simmer 20 minutes.
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Betsy-TKL (4:50:46 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes
Title: SAUCY SWEDISH MEATBALLS
Categories: Beef
Yield: 4 servings
1 lb Ground beef
1 lg Egg
1 c Bread crumbs, fresh
1/4 c Club soda
3 T Dill, fresh; chopped, or
1 1/2 T Dill, dried
1 1/4 ts Salt
3/4 ts Pepper, black
3 T Butter
8 oz Medium egg noodles
8 oz Green beans, fresh cut into
-1 1/2" pieces
8 oz Mushrooms, fresh; sliced
1/3 c Sour cream
Fresh dill sprigs; (opt)
In large bowl, combine egg, bread crumbs, club soda, 2 tbsp. chopped
dill, 3/4 tsp. salt and 1/4 tsp. pepper; using hands or wooden spoon,
blend well. Shape mixture into 1 1/4" balls. In 12" skillet,over
medium-high heat, melt 2 tbsp. butter; add meatballs; cook about 12
minutes, turning frequently until browned on all sides. Meanwhile,
prepare noodles according to package directions, add green beans to
boiling water along with noodles; do not add salt. When meatballs
are browned, remove to plate using slotted spoon. To drippings in
skillet, add remaining 1 tbsp. butter; melt over medium-high heat.
Add mushrooms; cook about 5 minutes, stirring frequently until
crisp-tender. Return meatballs to skillet along with 3/4 cup water
and remaining 1 tbsp. chopped dill, 1/2 tsp. salt and 1/4 tsp.
pepper. Increase heat to high; bring to boil. Reduce heat to low;
cook, covered,5 minutes until meatballs are cooked through.
Stir in sour cream; cook 2 to 3 minutes longer until heated through.
To serve: Drain noodles and green beans; arrange on serving platter.
Spoon meatball mixture over noodles;toss quickly. Garnish with dill
sprigs, if desired.
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Betsy-TKL (4:51:51 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes
Title: SWEDISH MEATBALLS
Categories: Beef
Yield: 6 Servings
1/2 c Onion; chopped
4 T Butter
1 Egg; slightly beaten
1/2 c Milk
1/2 c Bread crumbs
1 1/4 lb Ground beef
2 ts Sugar
1/2 ts Nutmeg
1 1/4 ts Salt
1/2 ts Allspice
2 T Butter
3 T Flour
1 ts Sugar
1 1/4 ts Salt
1/8 ts Pepper
3/4 c ;Water
3/4 c Light cream
SautĮ chopped onions in butter in a large skillet. In a mixing bowl,
beat egg slightly, add milk and bread crumbs. Let stand 10 minutes.
Add sautĮed onions and hamburger, salt, sugar, allspice and nutmeg.
Form into small balls about 3/4 inch in diameter. Heat 2 more
tablespoons butter in skillet and brown balls on all sides. Remove
and place in casserole. In skillet, combine flour, pepper, sugar,
water, salt, and light cream. Stir until thickened, pour over meat
balls.
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Betsy-TKL (4:53:24 pm) :
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
SWEDISH MEATBALLS
Ingredients :
3 lbs. ground beef
1 lg. onion
1 clove garlic
1 c. grated raw potato
2 c. milk
2 eggs
Preparation :
Mix together and form into small balls (about 60). Cover with 2
cans tomato sauce, 1 can tomato soup and 1 cup water. Bake at 325
degrees for 1 1/2 hours.
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Betsy-TKL (8:57:41 pm) :
Here's one that looks good...still looking for one in the shell...
Date: Wed, 2 Nov 1994 13:15:03 -0500
From: nancy lee nlee@FALCON.BGSU.EDU
Subject: Wed. Recipe: Creamy Pumpkin-Sherry Soup
This is from "Great Good Food" and very tasty.
Creamy Pumpkin-Sherry Soup
1 pumpkin (3 1/2 pounds), peeled, seeded, and roughly chopped, seeds
reserved
1 teas. canola oil
1 medium onion, coarsely chopped
3 1/2 cups chicken broth
3/4 cup low-fat buttermilk
1/8 teas. white pepper
1/4 cup dry sherry
Preheat the oven to 400 degrees. Place the pumpkin seeds on a sheet pan
and lightly spray or drizzle with vegetable oil; toss well. Toast the
seeds until golden, about 12 minutes.
Heat the oil in a large stockpot. Add the onion and saute 4 to 5
minutes, until soft and lightly golden. Add the pumpkin and chicken
broth. Cover and simmer for 40 to 45 minutes, or until the pumpkin is
tender. Transfer to a food processor and puree. Return the puree to the
stockpot and whisk in the butterminlk, pepper and sherry. Heat through,
about 5 minutes.
Serve immediately, sprinkled with the toasted pumpkin seeds.
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Betsy-TKL (9:02:00 pm) :
Pumpkin Soup
Create your own version of this soup by replacing the curry with ginger,
nutmeg or cloves - all wonderful spices to use with pumpkin. You
can use fresh pumpkin (sugar or pie pumpkin, not the Jack-O-Lantern variety)
but I've always found a GOOD quality canned puree will do
very nicely! Serve in a prebaked pumpkin shell or in baked and hollowed
"Jack-Be-Littles."
3 Tb. olive oil or unsalted butter
1 large leek, white part only, chopped and well-washed
1 large onion, peeled and chopped
3/4 - 1 lb. carrots peeled and chopped
3/4 - 1 tsp. good quality curry powder
Salt and freshly ground (fine) black pepper, to taste
6 cups chicken stock, canned or homemade
1 - 30 oz. can pumpkin puree (about 3 cups) OR
2 lbs. cooked, pureed, strained sugar pumpkin
Salt, pepper and curry powder, to taste
In a large, heavy pot, melt the butter or heat oil. Add the leeks, onions
and carrots to the pot and cook over medium heat until onion and leek
are limp. Add teaspoon curry powder and a pinch of salt and continue cooking
over low heat for a minute to coat all the vegetables in the
spice. Add the chicken stock, pumpkin puree and stir well.
Reduce heat and cook for 30 minutes or longer until carrots are tender.
Strain out the solid vegetables reserving liquid. Puree cooked
vegetables in a blender or food processor, adding a little liquid to thin.
Return the puree to the cooking pot, add the rest of the reserved liquid,
taste for seasoning and adjust. Return to heat and continue cooking for a
few minutes more.
Serve with little bowls of plain yoghurt, toasted pumpkin seeds,
mint-cilantro chutney and diced Granny Smith (tart) apple.
Yields: Aprrox. 8 - 10 servings
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Betsy-TKL (9:08:37 pm) :
From: Lynn lwiegard@uoguelph.ca
Newsgroups: rec.food.recipes
These two potato salads are based on recipes taken from "Dr. Oetker German
Home Cooking" (That's Deutschland's Betty Crocker in Pants.)
Warm German Potato Salad
1 lb. small redskin potatoes
1/2 c. chicken stock
1 med. red onion, chopped
6 strips bacon
1/2 t. coarse pepper
2 T. vinegar
Wash and boil unskinned potatoes until cooked. Dice up hot potatoes,
*carefully*. Meanwhile, cut bacon into 1/2" pieces and fry until cooked,
but not crisp. DO NOT DRAIN OFF DRIPPINGS. Add stock to hot drippings and
heat through. Toss potatoes with vinegar, pepper, onion and stock/dripping
"dressing". Serve immediately.
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Angel, La. (10:29:53 pm) :
Pound Cake
3 1/2 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups butter
2 1/3 cups superfine sugar
8 eggs, unbeaten
1 teaspoon pure vanilla
2 ounces lemon extract
Sift flour once and measure. Add baking powder and salt. Sift together three
times. Cream butter thoroughtly, add sugar gradually, and cram together
until light and fluffy. Add eggs one at a time, beating several minutes
after each addition. Add flour a small amount at a time, beating after each
addition. Add flavoring and beat vigorously for several minutes. Bake in two
paper lined loaf pans at 300 degrees for 40 minutes. Then increase heat to
325 degrees and bake for 1 hour and 20 minutes.
Recipe from: Cookin Country Cajum
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Crabby, VA (10:42:13 pm) : Pumpkin Cake
Mary Koogler
2 c. flour
2c. sugar
2 tsp. cinnamon
2 tsp baking soda
2 c. pumpkin (add last)
1 tsp. baking powder.
Mix batter in order of ingredientslisted and spread in greased and floured
pan.
Bake 350 for 35 minutes.
Frost with Cream Cheese Frosting.
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Cow, AR (10:48:43 pm) : Pumpkin Cake
2 /cups flour 3 tsp cinnamon
2 cups sugar 1/4 tsp nutmeg
1 cup oil 2 tsp soda
1 small can pumpkin
4 eggs 2 tsp baking powder.
1 cup nuts and raisins
1/2 teas salt
Mix by hand and bake in oblong pan at
350 for 35 to 45 min. Frost w/cream cheese frosting
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sara (00:08:37 am) :
CHICKEN MANDARIN
1 frying chicken, cut into pieces
4 tbsp. lemon juice
1/2 c. orange juice
2 tbsp. honey
1/2 tbsp. soy sauce
1/2 tbsp. powdered ginger
1 (11 oz.) can mandarin oranges
Drain mandarin oranges and set aside. Mix lemon and orange juice, with
honey, soy sauce and ginger. Pour over chicken. Bake 1 hour at 350 degrees
adding oranges 10 minutes before chicken is done. Good served with rice.
HONEY GINGERED CHICKEN
3 tbsp. honey
1 tsp. orange peel
1 tbsp. orange juice
2 tsp. sodium reduced soy sauce
1/4 tsp. pepper
1/8 tsp. ground ginger
2 whole med. chicken breasts, skinned
& halved lengthwise
In a small mixing bowl, stir together honey, orange peel, orange juice, soy
sauce, pepper and ginger. Broil chicken until tender, turning once. Brush
with honey mixture while broiling. Serve with rice.
HONEY-ORANGE CHICKEN
4 boneless, skinless chicken breasts
Salt, pepper & flour chicken 1/4 c. orange juice
1/4 c. honey
1 tbsp. teriyaki sauce
3/4 tsp. dry mustard
1 tbsp. cornstarch
Small amount orange peel in strips.
Brown chicken in hot skillet with some olive oil in it. In a small saucepan
combine: Bring the honey-orange sauce to a boil and then pour over browned
chicken. Let simmer until sauce is thick and chicken has a glazed look.
Serve over hot rice. If you like more sauce, simple double the recipe.
HONEYED BREAST OF CHICKEN
5 whole chicken breasts, boned
2 tbsp. lemon juice
1 tsp. salt
5-6 c. favorite stuffing
1 c. consomme
1/2 c. orange juice
1/4 c. honey
Sprinkle lemon juice over chicken and salt lightly. Place chicken breasts,
skin-side down on a sheet of waxed paper. Divide stuffing between the five.
Enclose stuffing by reshaping each breast of chicken. Place skin-side up on
a buttered shallow baking pan. Bake for 40 minutes at 350 degrees. Baste
with combination of consomme, orange juice and honey. Turn oven up to 400
degrees and bake for 10 minutes. Slice each breast in four or five slices.
Keep shape intact and place onto heated platter. Garnish with alternate
slices of orange and fresh pineapple. Note: Chicken debones easier if
partially frozen.
HONEY ORANGE BAKED CHICKEN
6 chicken breasts, skinned and deboned
1/2 c. honey
1 tsp. rosemary, chopped, fresh or dry
1 tsp. marjoram, chopped, fresh or dry
1 tsp. thyme, chopped, fresh or dry
Orange juice
Preheat oven to 350 degrees. Clean chicken and pat dry. Arrange in a glass
or plastic lined pan. Poke holes with fork in each breast once with a fork.
Heat honey until liquidy and spoon onto breasts. Mix herbs together and
sprinkle on top of each breast. Pour orange juice into pan, just enough to
come up 1/2 each breast. Bake 45 minutes, uncovered. Turn over and bake
additional 15 minutes.
HONEY GLAZED CHICKEN
2 to 3 lb. frying chicken, cut up
2 tbsp. butter, melted
1 tsp. salt
1/4 tsp. pepper--GLAZE:--2/3 c. honey
1/2 c. orange juice
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. cinnamon
1 tsp. Worcestershire sauce
Combine all ingredients and mix. Cook over medium heat stirring until bubbly
and thickens. In ungreased 9 x 13 inch baking dish place chicken pieces skin
side up. Brush with melted butter. Sprinkle with salt and pepper. Bake at
350 degrees for 50 minutes until golden brown. Drain fat from dish. Spoon
glaze over chicken continue cooking 10 to 15 minutes until glazed. I joined
the Auxiliary the day of the Father's Day luncheon in 1970. Aunt Helen
Bywater had asked me many times to join so after I stopped working I was
happy to join. There was a time that I wasn't able when my mother-in-law was
so sick and not able to be left alone. I have learned a lot and enjoy being
with everyone.
SUNSHINE CHICKEN
4 lb. chicken pieces
1 tsp. salt
1 tsp. basil
1 tsp. herbed seasoning
1/2 tsp. fresh ground pepper
1/2 to 3/4 c. soy sauce
1/2 to 3/4 c. catsup
1/2 c. honey
1/4 c. vegetable oil
3 cloves garlic, crushed
1/4 c. fresh squeezed orange juice
Preheat oven to 350 degrees. Sprinkle chicken with basil, salt, pepper,
herbed seasoning. In bowl, combine soy sauce, catsup, honey, vegetable oil,
garlic and orange juice. Place in single layer in shallow pan the chicken
pieces. Baste with sauce. Bake uncovered for approximately 1 to 1 1/2 hours,
basting frequently.
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