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TALK TKL Kitchen Chat Room - 11-20-97
Cooking from the Pantry
Salmon Mushroom Bisque Smetana
Impossible Microwave Risotto
Monterey Rice
Basic Microwave Risotto
Cheesy Corn Chowder
Black Bean Dip (Vegan)
Salmon Dip
The Big Dipper
Cream of Potato Soup w/Vegetables
Lemon Nut Muffins
Banana Walnut Cake Brownies
No Fuss Tuna Quiche
Chocolate Walnut Pastry Roll
Apple Crisp
Austrian Apple Strudel
Quick Apple Pie
Veggie Pie

Betsy-TKL (08:13:45 am) :
From: clubok@nervm.nerdc.ufl.edu (Joan Clubok)
Date: Fri, 09 Jun 1995 16:16:21 -0400
Newsgroups: rec.food.cooking
----- Meal-Master Recipe -- Exported From The Recipe Box (Mac) -----
Title: Salmon Mushroom Bisque Smetana
Categories: Soup
Servings: 8
1 lb fresh whole mushrooms
2 cn (1 lb ea) red salmon
1 c sliced green onions, with tops
1/4 c butter
1/4 c all-purpose flour
2 c light cream or milk
1/4 ts dried marjoram
1/2 ts paprika
salt, pepper to taste
2 c sour cream, room temperature
2 tb chopped fresh dill or parsley
Cut cleaned mushrooms in half. Drain and flake the salmon, reserving
the liquid and discarding the bones. Put the salmon liquid in a
large measuring cup and add enough water to make 2 cups. Saute the
green onions in the butter in a large soup pot over low heat until
tender. Mix in the flour and cook, stirring, long enough to remove
the raw flour taste. Gradually add the salmon liquid, and cook
slowly, stirring, until thickened and smooth. Gradually add the
cream or milk and continue to cook slowly. Add the marjoram,
paprika, salt, and pepper and cook until the sauce is thickened and
smooth. Add the mushrooms and salmon and cook slowly, covered, for
10 minutes. Stir in the sour cream and dill or parsley. Leave on
the stove just long enough to heat through.
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Betsy-TKL (08:44:45 am) :
Newsgroups: rec.food.recipes
From: lisab@bdt.com (Lisa Beglinger)
* Exported from MasterCook II *
Impossible Microwave Risotto
Recipe By : Barbara Kafka (adapted from book Great Foods w/out
Fuss by Frances McCullough & Barbara Witt, 1992, Henry Holt &
Company, Inc.)
Serving Size : 2
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic -- minced
1/4 cup arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper -- to taste
3 optional ingredients, below
Heat butter and oil in a large soup bowl, uncovered, in the microwave
oven at 100% for 2 minutes. (More powerful microwaves may require a
lower setting.)
Add onion, garlic,and rice; stir to coat. Cook, uncovered, at 100%
for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6
minutes. Stir well and cook for 6 minutes more. Monitor to be
certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
Optional ingredients may include 4 ounces of the following: cooked,
sliced artichoke hearts (fresh or canned), cooked and drained diced
bell pepper, or cooked and drained sliced mushrooms; and
2 ounces: minced sun dried tomatoes (reconstituted in water or oil),
minced oil cured olives (greek/calamata may substitute), minced
anchovies (may be soaked in milk 15 minutes to mellow flavor), or
minced capers; and
Saffron, basil or other spice to taste.
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Betsy-TKL (08:47:38 am) :
From: PilgrimCox@aol.com
Newsgroups: rec.food.recipes
Monterey Rice
2 cups dry rice
2 cups sour cream
2 6-oz cans green chiles
10 oz. Monterrey Jack cheese, grated
Fresh Parmesan cheese, grated
Cook the rice. While still hot, add sour cream, chiles, and Monterey Jack
cheese. Put into a 2-quart casserole dish. Cover and bake at 375 degrees F.
for 25 minutes. Remove cover and sprinkle top with Parmesan cheese.
Bake another 5 minutes uncovered.
Wonderful!
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Betsy-TKL (08:49:49 am) :
Date: Fri, 5 Aug 1994 22:54:35 -0400
From: David Froom dfroom@OYSTER.SMCM.EDU
Subject: microwave risotto
The reason I have this recipe is that someone made it for me, and it was
so good, I asked for a copy of the recipe. It really tastes like the
real thing, and requires virtually no effort to make. With regard to the
broth, the time I had it, it was prepared with a boullion cube.
Basic Microwave Risotto
Recipe By: NY Times - Barbara Kafka
Serving Size: 2
Preparation Time: 0:20
Categories: Rice Microwave
Amount Measure Ingredient Preparation Method
3 tsps olive oil
3 tsps butter
4 tbsps yellow onion minced
1/2 c arborio rice
1 1/2 c chicken broth
1 tsp kosher salt
to taste black pepper ground
to taste parmesan cheese grated
1) In a 9-inch quiche dish or an 8-inch square dish (a pie plate may be
used, but not a bowl), microwave oil and butter on high for 2 minutes.
Add onion and rice and microwave on high for 2 minutes.
2) Add the broth and microwave on high for 16 minutes, stirring once
halfway through cooking. Stir in parmesan and pepper. Let stand,
covered, 3 minutes.
If you like more liquid in the result, stir some in at the end.
Caution: If you use canned stock, dilute it by about 1/3 with water to
avoid oversaltiness.
Options: Use alternative liquids (stocks, tomato juice, etc.). Add
vegetables, herbs, raw or cooked seafood or meats. Times will not change.
If you use a thicker liquid (e.g., tomato juice) use more of it. If you
use dried mushrooms, add about 2 tbsp liquid more per serving. If you use
dried herbs, add them 4 min before end of cooking; fresh herbs, 2
minutes before end.
Notes: Times are for 600-700 watt ovens. 400-500 watt ovens: oil and
butter, 4 min; onion and rice, 4 min; broth, 18 min, stir twice;
standing time , 3-5 min.
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Betsy-TKL (08:54:26 am) :
From: Amy Smalley as5x@avery.med.virginia.edu
Newsgroups: rec.food.recipes
Cheesy Corn Chowder
2 cans (17 oz. each) yellow cream-style corn
1 can (10 3/4 oz.) cream of potato soup, undiluted
1 can (10 3/4 oz.) cheddar cheese soup, undiluted
1/2 c. real bacon pieces (1/2 of a 2 oz. jar)
2 c. milk
2 tsp. dried chopped onion
1 tsp. dried parsley
1/4 tsp. ground red pepper
In a large saucepan, combine all ingredients. Stirring occasionally,
cook soup on medium heat until heated through. Store in airtight
container in the refrigerator for leftovers.
Yields 8 cups.
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Betsy-TKL (09:23:00 am) :
BLACK BEAN DIP (VEGAN)
4 ounces Drained canned black beans
1 Garlic clove -- small chop
1 cup Thick & chunky mild salsa
Serve this nutritious dip with vegetable crudites or toasted tortilla
pieces In a food processor combine beans and garlic and process, using
on-off motion until smooth(do not puree) Transfer to a bowl and stir in
salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of calories)
Source: Weight Watchers Healthy Lifestyle Cookbook, Page(s): 31, Date
Published: 1990
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Betsy-TKL (09:29:40 am) :
Salmon Dip
1 can Red sockeye salmon
1 1/2 tablespoons Onion (chopped)
6 ounces Cream cheese
1/2 each Juice from a lime
Mix all ingredients thoroughly; let set in refrigerator 3 hours before
serving.
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Betsy-TKL (09:32:57 am) :
The Big Dipper
15 ounces Can Hormel Chili No Beans Chiles
10 ounces Can Ro-Tel Tomatoes & Green
diced, reserving 1 Tbsp. (drained) for garnish 1 1/2 cup pasteurized
processed cheese, cubed 1/2 cup sliced green onoins 1/2 tsp cayenne pepper
Directions: In saucepan, combine all ingredients, Heat just until cheese
melts, stirring frequently. Serve warm with assorted raw vegetable dippers
and toasted French bread slices. Makes 4 cups
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Dawn (10:30:12 am) : Tried this last night - combined a few leftovers and
made:
Cream of Potato Soup w/Vegetables
3 potatos, already baked
1 cup milk
1/2 cup half and half
2 carrots, sliced
2 stacks celery, diced
1 t salt
1 t pepper
1/4 t freshly ground nutmeg
1/2 cup onions, chopped
1T butter or marg
2 slices bacon
2 T flour
1 T parsely
Puree potatoes in processor; saute vegetables until tender; fry bacon until
crisp. Add all other ingredients. Place on medium-high heat for 40 min or
until bubbly. Serve with grated chees if desired. Good on a cold wintery
night!
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Dawn/upstate NY (2:21:32 pm) : From Favorite Recipes from
Quilters
Lemon Nut Muffins
1 3/4 cups flour
1 cup chopped walnuts
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine,
melted
1/4 cup sour cream
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
3 tablespoons wheat germ
2 tablespoons softened butter or
margarine
1 teaspoon grated lemon rind
1. To prepare batter combine
flour, walnuts, sugar, baking powder,
lemon rind and salt in large bowl.
2. In a small bowl beat egg with
fork. Stir in milk, butter and sour
cream. Add to flour mixture, stirring
until just blended.
3. To prepare streusel topping
combine all ingredients and mix until
crumbly.
4. Fill greased muffin tins 2/3
full with batter. Sprinkle with
streusel topping.
5. Bake at 400 degrees for 15 to
20 minutes or until toothpick
inserted in center comes out clean.
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Dawn (2:45:18 pm) : Banana Walnut Cake Brownies
6T unsalted butter -- cut in pieces
2T vegetable oil
2oz unsweetened chocolate -- chopped fine
1/2c granulated sugar
1/2c light brown sugar -- packed
2 large eggs -- room temp
1/2t vanilla extract
1cup all-purpose flour
3/4c mashed bananas -- about 2 medium
1t baking powder
1/2t salt
2oz walnuts (about 1/2 cup) (toasted)
coarsely chopped
Preheat oven to 350 degrees with rack in
middle. Lightly butter and flour an 8 inch square baking pan, tapping out
excess flour.
In a medium saucepan over low heat, melt butter with vegetable oil. Off
heat, add chocolate and let stand one minute; whisk until smooth.
Let stand ten minutes until tepid. Whisk in both sugars. Whisk in eggs one
at a time, then vanilla. Using a wooden spoon, stir in flour, mashed
bananas, baking powder and salt just until blended. Stir in chopped walnuts.
Spread batter evenly into prepared pan and bake 25 to 30 minutes, until a
toothpick inserted 1 inch from the edge of the brownie comes out clean.
Cool completely on a wire cake rack.
(I substitute chocolate chips for the walnuts.
These need to bake 10-15 minutes longer than recipe says or the center is
really gooey. I cover the edges with foil )in about 1 1/2 inches from edge),
lower oven to 300 and keep testing until center is almost dry.
Worth the trouble - they are yummy!
You could use both [Marian])
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Betsy-TKL (4:38:08 pm) :
Title: NO FUSS TUNA QUICHE
Categories: Main dish, Tuna, Cheese/eggs
Yield: 8 servings
1 9" deep dish pastry shell; unbaked
1 1/2 c Low-fat milk
3 Eggs (extra-large)
1/3 c Green onions; chopped
1 tb Pimiento; chopped & drained
1 ts Dried basil; crushed
1/2 ts Salt
6 1/2 oz Tuna; drained & flaked
1/2 c Low-fat cheddar cheese; shredded
8 Spears broccoli (4" each)
Preheat oven to 450. Bake pastry shell for 5 minutes; remove to rack to
cool. Reduce oven temperature to 325.
For filling, in a bowl whisk together milk and eggs. Stir in onions,
pimiento, basil and salt. Fold in tuna and cheese. Pour into prebaked
pastry shell. Bake at 325 for 30 minutes. Meanwhile, in a saucepan steam
broccoli spears over simmering water for 5 minutes. Drain; set aside. After
30 minutes, arrange broccoli spears, spoke-fashion, over quiche. Bake for
25-35 minutes, or until a knife inserted 2" from center comes out clean.
Let stand for 5 minutes. Cut into 8 wedges, centering a broccoli spear in
each wedge.
Note: If desired, 1 cup chopped broccoli may be added to the filling
before baking. 226 calories per serving.
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Peggy, WA (8:50:09 pm) :
Subject: Chocolate Walnut Pastry Roll
Chocolate Walnut Pastry Roll (Strudel)
1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet) (can find these
with
the frozen stuff)
1 egg, beaten
1 tsp water
4 squares Semi Sweet Chocolate
2 tbsp. milk
1 tbsp butter or margarine
1/2 cup chopped walnuts
1. Thaw Pastry at room temp 30 min. Heat oven to 375 degrees. Mix egg and
water in small bowl.
2. Microwave chocolate, milk and butter in large bowl on HIGH 1 1/2 to 2 min
or until chocolate is almost melted, stirring halfway thru heating time.
Stir until chocolate is completely melted.
3. Unfold pastry sheet on lightly floured surface. Roll into 16" X 12"
rectangle. Spread chocolate mixture on pastry within 1 1/2" of edges.
Sprinkle walnuts over chocolate. Starting at short side, roll up jelly roll
style. Place seam side down on ungreased cookie sheet. Tuck ends under to
seat. Brush with egg mixture.
4. Bake 35 min or until golden. Cool 30 min on cookie sheet or wire rack.
Sprinkle with powdered sugar if desired. Slice and servce warm. Serves 8.
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Betsy-TKL (9:03:02 pm) :
Apple Crisp
4 or 5 c. sliced apples
1/2 c. oatmeal
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/3 c. oleo, melted
1 tbsp. lemon juice
1 pkg. yellow Jiffy cake mix
Place apples in greased 8x8 pan. Sprinkle with lemon juice, oatmeal, brown
sugar, and cinnamon. Cover with dry cake mix. Pour melted oleo over the top.
Bake at 375 degrees for 30 minutes.
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Peggy, WA (9:06:31 pm) : Austrian Apple Strudel
Abigail's Elegant Victorian Mansion Bed & Breakfast
Eureka, California
"I like to prepare the strudel in advance and freeze until baking time. It's
a favorite at the inn's
breakfast table, and is also wonderful in the afternoon with tea or coffee."
- Lily Vieyra
1 large green apple (such as Granny Smith)
2-3 tablespoons butter
1/3-1/2 cup golden raisins
8-10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup walnuts (chopped)
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry (Pepperidge Farm recommended)
1 egg yolk beaten with 1 tablespoon water
Thaw puff pastry if frozen. Cut and core apple and chop into small pieces
(1/2" size). Over medium
heat, melt butter in a large skillet. Add apple, raisins, and apricots. Mix
well and sautÈ a few minutes.
Add water, sugar, cinnamon, nuts and nutmeg. Cover and simmer for about 10
minutes, until apple is
tender but not overcooked. Add sugar or seasoning to taste. If the apple
appears too dry, add a little
water or, if too moist, cook a few minutes without cover. Remove from
skillet and cool.
Place puff pastry on a flat surface and distribute apple mixture down the
middle of pastry sheet. Make
2 1/2" long cuts diagonally along both sides of exposed pastry at 1 1/2"
intervals. Fold strips over
apples alternating from left to right. Press dough together where ends
overlap. With fork tongs, seal top
and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap
and freeze. At time of
baking, brush with egg wash and bake in a preheated oven at 425oF for 25
minutes or until strudel is
light golden brown and pastry is puffed.
Tip: Use a cookie sheet covered with parchment paper to prevent burning on
the bottom.
Serves 4 - 6.
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AndieP (9:10:03 pm) : Put toasted split Eng.Muffins on bottom of baking dish
. cover with sliced G-smith apples, butter,cinnamon,sugar
microwave 5 to 8 minutes (depending on oven power) Voila! Instant "Pie"
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Villa (9:30:10 pm) : Veggie Pie
2 Cresent Dough Ready to Bake Cylinders
2 8oz Pkgs Cream Cheese
1 Cup Helmans Mayo
1 Pkg Hidden Valley Ranch mix
Assorted chopped veggies. My favorites are: Cauliflour, Broccoli, Tomatoes,
Mushrooms, Bell Peppers (all colors) and red onions. Just remember the more
veggies you have, the less of each you'll need. Using all above, try about
1/4 Cup of each.
1 pkg shredded cheddar cheese mix-2 Cups.
Roll out cresents on two cookie sheets. Poke with fork and bake as per
direction on pkg. Let cool 5-10 Minutes.
In a mixing bowl, beat cream cheese, mayo and dressing mix together until
the consistancy of icing. Spread half on each pan of cooled dough.
Spinkle with Veggies and cheese. Keep refrigerated until ready to eat or
until all finished (If it lasts that long) Enjoy!!:-)
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