TALK TKL - 10-23-97
Kitchen to Kitchen Recipe Swap
Pumpkin Coffee Loaf
Banana And Mango Bread
7-Up Apple Dumplings
Fat Free Pastry Pie Crust
Low Fat Pie Crust #1
Yeasted Pie Pastry
Peach Cobbler Pie
Amatriciana Sauce
Braised Onion Sauce
Pasta Sauce Raphael
Shrimp Sauce
Carrot Oatmeal Cookies
Beer Cheese Soup
Cheese Soup
Beer and Cheese Soup
Grandmom's Saw Dust Pie
Tex Mex Meatloaf
Bisquick Corn Muffins

Betsy-TKL (08:44:39 am) : PUMPKIN COFFEE LOAF
1/3 c Shortening
1 c Brown sugar, packed
2 Eggs
1 c Canned pumpkin
1/4 c Milk
1 c Flour
1 c Whole wheat flour
2 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cinnamon
1/2 ts Baking soda
1/4 ts Ground cloves
1/3 c Pumpkin seeds, chopped
Cream shortening and sugar. add eggs, one at a time, beat well after each.
Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin
mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased
loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.
Cool. Wrap, store overnight. Makes 1.
----------------------------------------------------------------------------
Betsy-TKL (08:50:25 am) :
Banana And Mango Bread
1 c Butter
1 1/4 c Packed Brown Sugar
3 Eggs
3 c Self-raising flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Grated Fresh Nutmeg
1 1/2 c Mashed Ripe Bananas
1 Small Ripe Mango, peeled and pureed
1 c Golden Raisins
1/2 c Chopped Walnuts
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated. In another bowl, combine self-raising flour with
salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the
dry ingredients and banana mixture, alternately, into the creamed mixture
until batter is just combined; fold in raisins and nuts. Pour batter into 2
greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60
minutes or until cake tester inserted in the centre tests done. Leave in pan
for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.
From The Gazette, 91/02/13.
----------------------------------------------------------------------------
Betsy-TKL (08:52:37 am) :
Title: 7-Up Apple Dumplings
Categories: Breads, Apples
Servings: 10
2 c Sugar
1 ts Cinnamon
1/2 ts Nutmeg
1 Stick butter
20 oz 7-up
10 Large apples
1 Can biscuits
1 ts Nutmeg
1 ts Cinnamon
1/2 stick butter
In saucepan combine first group of sugar, cinnamon, nutmeg, butter and
the 7- up. Heat until melted, set aside. Peel and core apples, separate
dough from 1 can biscuits. Separate and roll out each biscuit individually
and place 1 apple in each. Combine second group of sugar, cinnamon and
nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with
2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9
x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45
minutes.
----------------------------------------------------------------------------
Betsy-TKL (11:31:10 am) :
Fat Free Pastry Pie Crust
Source: Butter Busters
1 C all purpose flour
3/4 tsp lite salt (opt)
1/3 C light corn syrup
2 T skim milk
Preheat oven to 475 F. Mix flour and salt in a bowl. Combine the syrup and
milk, adding this to the flour mixture. Stir with a fork until thoroughly
mixed. Do not over-work the dough. Shape this mixture into a ball and place
between two pieces of wax paper that have been dusted with flour. Roll the
pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan
with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that
hang over. Prick the bottom with a fork. Bake 10 min. or until golden
brown.
Cool before adding filling. If you are making a pie where the filling needs
to be cooked with the shell, simply bake at 350 F for 45 or whoever long
the recipe calls for. Work foil over edges while baking so the crust won't
get overbrown. Remove last five minutes.
----------------------------------------------------------------------------
Betsy-TKL (11:33:37 am) :
Low-fat pie crust recipes - November 1994 Vegetarian Times
Low Fat Pie Crust #1
1/2 cup unbleached flour
1/2 cup minus 1 Tb whole wheat PASTRY flour
3/8 tsp. salt
1/2 tsp. sugar
3/8 tsp non-aluminum baking powder
3 Tb Wonderslim or apple sauce
3 Tb low or non-fat soy milk plus 1/2 tsp lemon juice -OR-
3 Tb buttermilk
In a medium bowl, combine dry ingredients.
In a cup, beat liquid ingredients together.
Pour liquid mixture over dry ingredients, mix with a fork until it holds
together in a ball. If too dry, add water a sprinkle at a time until
dough is moist enough to roll.
If you have time, place dough in a plastic bag and refrigerate 1 hour
before rolling out.
Roll out dough on a floured surface into a circle to fit a 9" pie pan.
Place crust in pan, press to fit and crimp edges. Cover with plastic
wrap and refrigerate while preparing filling.
Bake according to the directions for whatever pie filling you are making.
Yeasted Pie Pastry (This recipe makes enough for two generous crusts)
1/2 cup warm low or non-fat soy milk
3 Tb leftover mashed potatoes -OR- 3 Tb instant mashed potato flakes
mixed with 2-1/2 Tb hot water
1 Tb maple syrup or honey
1 tsp regular dry yeast
1/4 tsp salt
1/4 cup whole wheat flour (NOT pastry flour)
1 cup unbleached flour
2 Tb frozen apple juice concentrate thawed for brushing a top crust
Mix together soymilk, potatoes, syrup or honey, and yeast in a medium
bowl or a food processor bowl. Let stand 5 minutes. Add salt & flours.
If using a food processor, process 30 seconds. Otherwise, mix and knead
mixture on a lightly floured surface 5 minutes.
Place dough in an oiled bowl (I use oil spray), cover and let rise until
doubled, about 1 hour. You can also let the dough rise in the
refrigerator from 2-24 hours.
When ready to use, divide dough into two equal portions. Roll pastry
out on a floured surface into a circle about 1/4 " thick. Carefully
transfer dough to a greased pie pan. Fill.
This crust bakes in a 350 degree oven. If you use a top crust, brush it
with the apple juice concentrate 5 minutes before the baking is done.
Return the pie to the oven for the last five minutes, and you will have a
nice glaze on the crust.
----------------------------------------------------------------------------
Betsy-TKL (1:37:45 pm) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
PEACH COBBLER PIE
Preparation time: 35 minutes
Cooking time: 50 minutes
Yield: One 9-inch pie
5-6 large, ripe peaches, peeled, pitted, thickly sliced
3/4 cup sugar, divided use
3-4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 9-inch single-crust pie shell
1/2 cup all-purpose flour
1/4 cup (half a stick) unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds
1. Heat oven to 400 degrees.
2. Combine peaches, 1/2 cup sugar, cornstarch (using the larger amount if
peaches are very juicy) and lemon juice in a large bowl; toss lightly.
Transfer to pie shell.
3. Combine remaining 1/4 cup sugar, flour, butter and nutmeg in a small
bowl; mix until combined. Sprinkle over peaches, then add almonds.
4. Place pie pan on a baking sheet. Bake until golden, 40 to 50 minutes.
----------------------------------------------------------------------------
Betsy-TKL (1:41:37 pm) :
From: di2@delphi.com (Diana Rattray)
Newsgroups: rec.food.recipes
* Exported from MasterCook II *
Amatriciana Sauce
Recipe By : The New Basics Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Pork & Ham Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
4 onions -- coarsely chopped
8 ounces canadian bacon , sliced -- cut into 3/4" square
or sliced smoked ham
4 cloves garlic -- crushed
2 cans, large plum tomatoes , in juice -- 35 oz. each can
(4 cups tomatoes)
2 teaspoons sugar
3/4 cup dry red wine
salt and freshly ground black pepper -- to taste
Heat oil in a medium size heavy saucepan over medium-high heat. Add the
onions, and saute for 10 minutes. Stir in the bacon and garlic, and saute
for
5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with
salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
----------------------------------------------------------------------------
Betsy-TKL (1:52:05 pm) :
Braised Onion Sauce
Recipe By : "The New James Beard"
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/2 pounds yellow onions -- sliced 3/8" thick
1 tablespoon sugar
1/4 cup Madeira
Parmesan cheese
Melt the butter in a skillet, add the onion, and cook, covered, over medium
heat until soft and transparent. Uncover, stir in the sugar, reduce the
heat,
and cook gently until brown, about 1 hour. Stir in the Madeira and cook 2
minutes. Toss the sauce with drained, cooked pasta, preferably tomato pasta,
spaghetti, or macaroni. Serve at once with grated Parmesan cheese.
----------------------------------------------------------------------------
Betsy-TKL (1:55:49 pm) :
Pasta Sauce Raphael
Recipe By : The New Basics Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 jars marinated artichoke hearts in oil -- (6 ounce jars)
1/4 cup olive oil
2 cups onions -- chopped
2 tablespoons garlic -- minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon black pepper -- coarsely ground
1/2 teaspoon salt
pinch dried red pepper flakes
1 can (28 oz) plum tomatoes, with juice -- (about 3 1/2 cup)
3/4 cup Parmesan cheese -- fresh grated
1/4 cup fresh italian parsley -- chopped
Drain the artichoke hearts, reserving the marinade.
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano,
basil, black pepper, salt, red pepper flakes, and reserved artichoke
marinade.
Saute over medium low heat until the onions and garlic are soft and
translucent, 10 minutes. Add the tomatoes and simmer for 30 minutes.
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer
another 5 minutes.
----------------------------------------------------------------------------
Betsy-TKL (1:56:56 pm) :
Shrimp Sauce
Recipe By : Jane Brody's Good Food Book
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound medium shrimp -- (thawed if frozen)
1 tablespoon olive oil
1 medium onion -- chopped
2 cloves garlic -- crushed
1 can tomatoes, with juice -- (2 cups/16oz)
or 3 fresh tomatoes, peeled and chopped
1/8 teaspoon pepper -- fresh ground
few dashes cayenne
1 teaspoon dried basil
1/4 teaspoon salt -- (optional)
1/4 cup fresh parsley -- minced
1/2 cup black olives -- halved
grated parmesan cheese -- (optional)
Cut the shrimp in half lengthwise.
Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and
saute
the ingredients, stirring, until the shrimp turn pink, about 5 minutes.
Remove the shrimp, and set them aside. Add the tomatoes and juice, black
pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a
boil,
reduce the heat, and simmer it, uncovered, for 5 minutes. Add the shrimp and
parsley to tomato mixture, and serve the sauce over spaghetti or other pasta
garnished with olives and sprinkled with Parmesan, if desired.
----------------------------------------------------------------------------
Betsy-TKL (2:03:12 pm) :
Carrot Oatmeal Cookies
From: Crisco Kitchens
3/4 cup (175 mL) Golden Crisco Shortening
1-1/4 cups (300 mL) firmly-packed brown sugar
1 egg
2 tbsp (30 mL) milk
1-1/2 tsp (7 mL) vanilla
3 cups (750 mL) quick oats, uncooked
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Pinch cinnamon
1 cup (250 mL) raisins
1 cup (250 mL) grated carrots
1. Heat oven to 375ƒF (190ƒ) Grease baking sheets with shortening. Place
sheets of
foil on countertop for cooling cookies.
2. Combine Golden Crisco Shortening, brown sugar, egg, milk and vanilla in
large
bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed
mixture
at low speed just until blended. Stir in raisins and carrots.
4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm)
apart onto prepared baking sheet.
5. Bake one baking sheet at a time at 375ƒF (190ƒ) for 10 to 12 minutes, or
until
lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove
cookies to foil to cool completely.
Makes: About 2-1/2 dozen cookies
----------------------------------------------------------------------------
Betsy at TKL (2:37:12 pm) :
Lil - There's a great article on Curing the Holiday Ham at Barbecue'n On the
Internet: http://barbecue-store.com/~charlie/barbecue/smk-hams.htm
----------------------------------------------------------------------------
Betsy-TKL (4:06:44 pm) :
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
Beer Cheese Soup
Ingredients :
1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar cheese
1 c. heavy cream
1/4 tsp. Tabasco
Popcorn, for garnish
Preparation :
Saute carrots and onions in butter. Stir in flour, cook on low
heat 3 or 4 minutes, but don't brown. Stir in paprika, mustard,
beer, and chicken broth. Use wire whisk until smooth. Add cheese,
bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream. Add Tabasco and serve
with popcorn. Serves 6.
----------------------------------------------------------------------------
Betsy-TKL (4:07:52 pm) :
From: "ginny" ginny@cei.net
To: mm-recipes@idiscover.net
Title: Cheese Soup
Categories: Soups
Servings: 1
1 (10-ounce pkg frozen mixed
Vegetables
4 T Butter
1/4 t Salt
1 t Dry mustard
2 c Milk
1 t Worcestershire sauce
2 c Shredded cheese (med sharp
Or your favorite)
1 c Beer (preferably english ale
Such as Bass Ale
Paprika, optional
Croutons, optional
Cook vegetable according to package directions; drain. In a saucepan, melt
margarine, stire in flour, salt and mustartd. Cook over low heat until
smooth. Remove from heat. Add milk and Worcestershire. Heat mixture
until it coats the spoon. Add cheese. Cook over medium heat until cheese
melts. Stire in beer and vegetables; bring to a simmer. Cook about 15
minutes. (Watch carefully) springle with paprika and croutons, if desired.
----------------------------------------------------------------------------
Betsy-TKL (4:09:08 pm) :
Date: Thu, 8 Sep 1994 15:07:12 EDT
From: Garry Howard garhow@A4450GH.ESR.HP.COM
* Exported from MasterCook II *
Beer & Cheese Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 Tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 oz beer
6 oz cheddar cheese, grated
2 Tbsp grated parmesan cheese
salt & pepper to taste
Saute' the diced vegetables in butter.
Mix flour and mustard into sautaed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.
Add beer and cheeses to the soup. Simmer 10-15 minutes.
Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
----------------------------------------------------------------------------
Betsy-TKL (4:14:47 pm) :
Grandmom's Saw Dust Pie
From: Cookbook USA CD
1 1/2 c. coconut
1 1/2 c. graham cracker crumbs
1 1/2 c. pecans, chopped
1 1/2 c. sugar
1 c. egg whites, unbeaten
1 unbaked pie shell
Combine all ingredients with egg whites. Pour mixture in pie shell and bake
at 350 degrees for 35 minutes. Granpop was a carpenter by trade and he
nicknamed it Saw Dust Pie. You can top with ice cream or Cool Whip. From the
Abel Family.
----------------------------------------------------------------------------
Betsy-TKL (5:02:07 pm) :
Tex Mex Meatloaf
Recipe By : Fifty Two Meat Loaves
Serving Size : 8 Preparation Time :0:20
Categories : Meat Loaves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsps olive oil
1 c onion -- chopped fine
1 lg red pepper -- chopped fine
2 cloves garlic -- minced
2 tbsps chili powder
2 tsps salt
1 1/2 tsps oregano
1 1/2 tsps cumin
1 28 oz can tomatoes -- crushed/drained
2 lbs turkey or chicken -- ground
1 c bread crumbs
2 egg whites
1 c corn -- frozen
2 c cheddar cheese -- grated
Preheat oven at 350. Prepare loaf pan or muffin tins with cooking spray.
In a large skillet, warm oil over medium heat. Add onion, red pepper,
garlic, chili powder, salt, oregano, and cumin. Cover and cook, stirring
once or twice, for 10 minutes. Add the tomatoes and cook covered,
stirring once or twice, for 10 minutes. Remove from heat and cool at room
temperature. Position a rack int the middle of the oven. In a large
bowl, combine the meat, tomato mixture, bread crumbs, egg whites, and corn
and mix well. Transfer meat mixture to prepared pan(s); smooth top with
back of spoon. Bake for about 1 hour and 20 minutes depending on pan
size. Pour off any drippings from the dish. Sprinkle the cheese evenly
over the meat loaf and return it to the oven until cheese melts, about 4
minutes more. Let meat loaf rest 10 minutes before slicing.
----------------------------------------------------------------------------
Betsy-TKL (7:23:11 pm) : These are good:
Bisquick Corn Muffins
2/3 cup Bisquick
1/3 cup cornmeal
1 tablespoon sugar
Dash salt
1/3 cup milk
1 egg
Heat oven to 450F degrees. Combine ingredients. Beat vigorously 30 seconds.
Fill well-greased muffin cups or cornstick pans 2/3 full. Bake 12-15 minuts.
(Makes 6 muffins or 8 corn sticks)
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link