TALK TKL Chat Room Recipes - 3-15-98
36 Assorted Recipes
Velma,.TN (9:06:35 pm) : For St. Patricks Day
CORNED BEEF AND CABBAGE
2-1/2 lbs. whole corned beef brisket
2 lbs. potatoes, peeled
4 carrots, peeled
1 lg. onion, cut in wedges
1 cabbage, cut in wedges
1 cup brown sugar
1/4 cup prepared mustard
Simmer corned beef in a large pot of water 2 hours. Add whole potatoes and onion wedges to boiling water and boil 15 mins. Add whole carrots to potatoes and boil 10 mins. Add wedges of cabbage and boil another 20 minutes. Transfer beef to a baking dish. Preheat over to 350 F. Combine brown sugar and mustard in a bowl. Spread over top of corned beef and bake 30 mins. Slice and serve with vegetables.
NOTE: Diabetics or persons on low fat diet, should modify this recipe. Defat the broth by using a defatting pitcher (looks similar to a flower watering can, except it is clear), or put the broth in the refrigerator until fat rises to the top solidified, so it can be lifted off. Diabetics should not use brown sugar, so serve the corned beef as a New England Boiled Dinner, serving with some of defatted broth. This recipe serves
8 people.
Per serving: calories 528 ( less without sugar or fat) fat 21.8 g, 37% calories from fat, cholesterol 109mg, protein 24.3g, carbohydrates 60.1g, fiber 5.7, sodium 1416mg.
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Betsy.at.TKL (9:09:00 pm) :
Date: Mon, 21 Nov 1994 19:38:36 -0500
From: Marilyn Wadsworth
This is the best I've ever had:
Thin Peanut Brittle
3 cups sugar
1 1/4 cups white Karo
1 cup water
Cook to 250 on high ( use a candy thermometer) add raw Spanish peanuts -1 package. Cook to 300-320 this is the tricky part, since the peanut brittle is so hot by now the temperature will keep rising so work fast. I generally begin adding the following ingredients about 315.
1/4 cube real butter
1 tsp vanilla
1 tsp soda
1/2 tsp salt
This will foam up the brittle - it's supposed to - stir down and pour out onto well buttered trays. At this point allow the brittle to cool just a minute or two. Then take the edges and begin pulling, lift and pull, carefully working all edges. This will give you a wonderful thin brittle. It really is good. We make it every year and get wonderful reviews. Store is an airtight box so the brittle stays brittle.
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Velma,.TN (9:12:10 pm) : A casserole using beef & cabbage
Title: All in One Casserole
Categories: Casseroles
Yield: 6 Servings
1 lb Ground beef
1 Onion, sliced
1 c Celery, diced
1 cn #2 tomatoes
4 c Cabbage, shredded
1 c Bread crumbs
Brown meat in a big skillet. Remove from heat and drain the fat, if any. Add the onion, celery and tomatoes. Stir until well mixed. Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with fried potatoes or fresh bread and a light dessert.
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Betsy.at.TKL (9:13:06 pm) :
From: Eric Hunt
Subject: Penne with Sun-dried Tomatoes and Chicken
I have made this recipe numerous times. It's a real *CHORE* to make, and as such is a fantastic Saturday evening endeavor with friends. The flavor is wonderful, and the peas are optional (they've never made it into mine![g])
Penne with Sun-dried Tomatoes and Chicken
Yield: 4 servings
1/4 c Sun-dried tomatoes, not packed in oil
6 oz Boneless, skinless chicken breast
1/4 c Dry white wine
1 tb Italian seasoning
3 tb Chopped shallot (one large shallot)
1 1/4 c Chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 c Fresh peas or thawed frozen peas
8 oz Dried penne
Light vegetable-oil cooking spray
5 Garlic cloves, peeled and minced
1 tb Flour
12 oz Evaporated skim milk
1/8 ts Ground nutmeg
1/8 ts Crushed red pepper flakes
1/2 c Chopped fresh basil
1/4 ts Salt, optional
5 md Black olives, thinly sliced, for garnish
Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 mins, until the meat is no longer pink and the juices run clear.
Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas, and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 mins.
While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 mins, until thickened. Reduce heat to the lowest setting and stir in basil. This is important. Runny sauce mars the effect of the dish.
Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
Appeared during May 1994 sometime in the New York Times, National Edition.
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Velma,.TN (9:13:34 pm) :
BEET SALAD
5-1/4 beets, trimmed, or use canned ones
2 Tbsps. plus 2 tsp sour cream
1/4 tsp white horseradish
1/4 tsp. Dijon mustard
1 Tblsp, plus 1 tsp. mayonnaise
1 Tblsp. plus 1 tsp. scallions, minced, including some of green tops
1 Tblsp, plus 1 tsp. fresh parsley or dill, chopped
Cook beets in boiling water 35-40 minutes, until tender. Drain and rinse under cold running water to cool. Peel and dice. Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours. Before serving sprinkle with parsley or dill.
Per serving: calories 75, fat 5.7g, calories from fat, cholesterol 7mg, protein 1.1g, carbohydrates 5.2g, fiber 1.4g, sodium 69mg.
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J-M,.Me (9:14:39 pm) : In case anyone missed this from TKL's BB, this is my new most favorite recipe:
SPAGHETTI ALLA PUTTANESCA
1 lb. spaghetti
2 cloves garlic (or more)
2 Tbs. Olive oil
Small hot red pepper, minced
1 minced red sweet pepper (optional)
6 anchovy fillets, chopped finely
1 cup pitted kalamata olives, coarsely chopped
2 TBS capers, chopped
1 lb. meaty tomatoes, peeled and thinly sliced
Salt
* cup chopped parsley
Cook spaghetti in boiling water until al dente. While pasta is cooking, sauté whole garlic cloves in oil, add hot pepper and anchovies. Add olives, capers and tomatoes. Season to taste with salt. Simmer 10 minutes. Drain spaghetti and toss with sauce. Sprinkle with parsley.
Serves 4.
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Velma,.TN (9:14:39 pm) :
SPICY BEAN SALAD
1/2 lb. canned pinto beans, drained, rinsed
1/2 lb. canned butter beans or lima beans, drained, rinsed
7 ounces canned cut green beans, drained
1/4 cup red onion, coarsely chopped or sliced into separate rings
2 Tbsps. vinegar
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. sugar
1/8 tsp. crushed red pepper
Combine 1st. 4 ingredients in a bowl. Combine remaining ingredients in shaker jar and shake well. Pour dressing over salad and toss gently to coat. Cover and refrigerate until serving time.
Per serving: calories 180, fat 3.9g, 19% calories from fat, cholesterol 0mg, protein 8.5g, carbohydrates 29.3g, fiber 12.2g, sodium 260mg.
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Velma,.TN (9:16:08 pm) :
Blueberry Pineapple Salad
Servings: 12
* 6 oz blackberry or + Mix gelatin with water; add juice from raspberry fruit pineapple and blueberries.
flavored gelatin + Chill mixture until partially set; add
* 2 c. boiling water fruits.
* 1 large can crushed + Chill until set.
pineapple with juice + Beat cream cheese until fluffy; add sugar
* 1 can blueberries and sour cream. with juice + Spread topping over the gelatin.
+ Sprinkle with chopped nuts.
Topping:
* 1 cup sour cream
* 1/2 cup sugar
* 8 oz cream cheese
* 1 cup chopped nuts
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Velma Tn: It looks like it's the berries. My favorite recipe--sorry it isn't fat-free or sugar-free
VELMA'S BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans
Beat sour cream, 2 T. flour, 3/4 C sugar, egg, vanilla, and salt together until smooth--about 5 mins. Fold in blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes (May need to adjust temp. and time for frozen berries). Remove from oven and sprinkle on topping, and bake 10 minutes more. Chill before serving.
Velma
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J-M,.Me (9:20:43 pm) : From my mothers archives:
CHEAP CREOLE CHICKEN
Make rice as usual.
2 tablespoon of vegetable oil
2 tablespoon of flour
1 cup okra sliced (frozen)
1 can chicken stock
1 can whole tomatoes, chopped with juices
1/2 pound chicken (thighs or breast) cut into
bite sized pieces
1 teaspoon thyme
3/4 - 1 teaspoon of Tabasco
Stir oil & flour over high heat till dark brown. Mix in okra, stock, tomatoes & juices. Sprinkle chicken with thyme and salt & pepper. Add to pot. Heat till chicken is cooked through, about 10-12 minutes. Add Tabasco to taste. (it should be spicy)
Serve gumbo over a mound of rice.
Whole meal serves 2, costs about 3 dollars and can be cooked in less than 1/2 hour.
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Velma,.TN (9:22:32 pm) : This is it, folks
SCALLOPED POTATO AND TUNA CASSEROLE
Categories: Casseroles, Fish, Low-cal, Low-fat, Potatoes
Yield: 6 Servings
4 c Potatoes -- Pared & sliced thin
1/4 c Flour
2 tb Mustard -- prepared
2 cups Skim Milk
1 ts Salt -- to taste
1/8 ts Pepper -- to taste
1 cn Tuna in water -- 7oz Use 2 cans for a richer dish
1 cup Onions -- peel and sliced thin
Cook potatoes in boiling salted water 10 minute. Drain. Meanwhile make sauce from flour, mustard. milk, salt and pepper to taste. Arrange the sliced potatoes, tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all, and BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitute a can of Salmon instead of the Tuna.
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CarolB,.FL (9:22:40 pm) :
Brandy Alexander Pie
from the New York Times Magazine, January 18, 1970
1 envelop unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 teaspoon salt
3 eggs separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped
1 nine-inch graham cracker crust
Chocolate curls for garnish
1. Sprinkle the gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend.
2. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.
3. Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.
4. Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.
5. Garnish with remaining cream and chocolate curls.
Yield: 6 to 8 servings.
Comment: I always get TWO pies out of this recipe. I usually freeze one.
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Betsy.at.TKL (9:22:47 pm) :
Sender: Foodlore/Recipe Exchange
From: STU_LJMCCLOU
Food lore says that while making corn bread, fishermen/hoboes, etc., threw bits of cornbread that they had fried in hot fat to their whining, hungry dogs to quiet them. Thus the term "hush, puppies"! Hush puppies are
basically a cornmeal based bread, usually with a bit of onion added for flavor, which are shaped into small ovals and deep fried. They are always served with fish dishes in the south. The *best* I ever had were served with
local honey (and therefore not as oniony) at the Old South Bar-B-Q Ranch in Clewiston, FL (US 27). I haven't been back there for over 20 years, but I still have the recipe card that I picked up as a teenager!
Old South Hushpuppies
1 1/4 cups yellow or white corn meal
2 cups flour
3 t (1 T) baking powder
1 t salt
1/2 t black pepper
1/2 lb onions, ground or finely chopped
1/2 cup buttermilk
1/4 cup catsup
1 cup canned tomatoes
1 small egg
Mix onions with catsup, tomatoes (broken into small pieces), egg and buttermilk. Mix corn meal, flour, baking powder, salt, and pepper, and mix with the liquid ingredients.
Mix may be kept in refrigerator until used (several days). When ready to fry, drop tablespoonfuls of the mix into deep fat and fry until golden brown. Serve "hot with Florida honey".
I think the tomatoes and catsup are the unusual additions. I have never seen or tasted a similar recipe!
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Betsy.at.TKL (9:28:45 pm) :
Here's a corn pudding I like to make for a quick version.
Microwave Corn Pudding
Beat together:
1 egg
1 tablespoon sugar
1 heaping tablespoon cornstarch
salt and pepper to taste
Stir in:
1 (1 pound) can cream style corn
1 cup milk
Pour in deep glass baking dish. Cook, uncovered, 5 minutes on high. Stir well. Cook 5 minutes more or until almost set in middle. Let stand, covered, about 3 minutes.
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Terry,Tx (9:33:47 pm) :
Julian's Cheese Manicotti
Recipe By : Cereal Murders by Dianne Mott Davidson
Servings: 7
Sauce
1 large onion -- chopped
4 cloves garlic -- pressed or chopped
2 tablespoons olive oil
2 (6 oz) cans tomato paste
2 tablespoons fresh oregano -- chopped
1 small bay leaf
1 teaspoon salt
1/2 teaspoon white pepper
Filling
6 large eggs
1 1/2 cups ricotta cheese
3/4 pound Fontina cheese -- grated
1/4 pound mozzarella cheese -- grated
1/3 cup Parmesan cheese -- grated
6 tablespoons Butter -- softened
1 teaspoon salt
3/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped basil
Preheat oven to 350 degrees. Saute onion and garlic in oil over med heat, about 5 min. Add tomato sauce and stir. Slowly add 4 paste cans of water. Add seasonings and simmer while you prepare the rest. Bring water and 1 tsp. oil to a boil; drop in 14 manicotti noodles. Cook just until al dente, about 10-15 min. Drain and douse with cold water. Set aside. Beat ricotta with eggs until combined, add other cheeses and soft butter; stir well. Add salt, pepper and basil. Fill shells with cheese mixture. Put
in 2 buttered 13x9-inch pans. Cover with sauce. Sprinkle more Parmesan. Bake 20 min. or until well heated.
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Nancy,.CA (9:39:31 pm) : This recipe is for those of you who like a little "spice" in your life.
Fire and Ice
Recipe By : Treasury of Light Cooking - 3 books in 1
Servings: 6
2 cups vanilla ice cream, ice milk -- or low fat ice cream
2 teaspoons finely chopped jalapeno pepper
1 teaspoon grated lime peel -- divided
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tablespoon lime juice
1 cup fresh raspberries
1. Soften ice cream or ice milk slightly in small bowl. Stir in jalapeno and
1/2 teaspoon lime peel. Freeze until firm.
2. Combine water, sugar, and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature.
3. Place kiwifruit and lime juice in blender or food processor; process until blended. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of
spoon. Refrigerate kiwifruit mixture until cold.
4. Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls or footed sherbet dishes. Scoop 1/3 cup jalapeno ice cream or ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.
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Cookie,.NH (9:40:02 pm) :
Aunt Martha's Casserole
This is one of my favorite breakfast foods. hehehe
2 (15 oz.) cans tomato sauce
1 pound ground beef
1/3 cup sour cream
16 ounces small curd cottage cheese
8 ounces cream cheese -- whipped
2 handfuls parsley -- flakes
1 medium onion -- chopped
1 box lasagna noodles -- 12
1. In large bowl mix cheeses, sour cream, parsley flakes, and half of the onion. Set aside in fridge.
2. Brown remainder of onion til golden brown, add meat and brown well, add sauce and 1 tsp of sugar; simmer about 15 minutes.
3. Bring large pot of water to boil and add 2 tsp salt; bring noodles to boil and cook 10 minutes. Drain.
4. Line a casserole dish with foil. Spread half the sauce on bottom of casserole. Make first layer of noodles (6) overlapping evenly.
5. Spread cheese mixture evenly over the noodles
6. Make second layer of noodles
7. Put remainder of sauce on top
8. Refrigerate overnight for best flavor (not necessary)
9. Bake at 375 degrees for 35-45 minutes.
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Betsy.at.TKL (9:42:10 pm) :
From: Lyn Belisle
Subject: Peppers in Sherry
Buy a bottle of sherry. Put your peppers in a bottle and cover them with the sherry. The peppers will last for a long time (months) and the sherry will be a great addition to salad dressing.
I wash them and put them in whole -- trim the stems. Then when I want to use the peppers themselves rather than the pepper-flavored sherry, I take them out and deseed them. They seem to last longer that way.
Lyn
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Patti,CO (9:42:49 pm) :
Corn Casserole
2 (16 oz) cans whole kernel corn, undrained
1/2 stick margarine
1 cup processed cheese, cubed
1 cup elbow macaroni, uncooked
2 tsp diced onion
Butter casserole dish. Combine all ingredients in dish, cover. Bake at 375 degrees for 45-60 minutes, uncover and bake until top is browned. Cool slightly until set.
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Betsy.at.TKL (9:45:50 pm) :
Dandelion Flower Fritters
NORMAN BROWN
Makes 10 fritters.
Source: Vegetarian Times, April 1993
1 c Whole-Wheat Flour
2 tb Olive Oil
2 ts Baking Powder
1 c Dandelion Flowers, clean and Unsprayed
1 pinch Salt
1 Egg
Nonstick Vegetable-Oil Spray
1/2 c Low-Fat Milk -or- Water
This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.
In a bowl mix together flour, baking powder and salt. In a separate bowl, beat egg, then mix with milk or water and olive oil. Combine with dry mixture. Stir in yellow flowers carefully, taking care not to crush them. Lightly spray a griddle or frying pan with vegetable oil. Heat until thoroughly warmed. Pour batter onto griddle by spoonfuls and cook like pancakes.
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Betsy.at.TKL (9:53:14 pm) :
IRISH SODA BREAD
From: Cookbook USA CD
4 c. flour
1/2 tsp. salt
1 tsp. soda
1/3 c. sugar or 1 tbsp. honey
1 tbsp. caraway seeds
1/2 c. currants
1/2 c. raisins
2 c. buttermilk or milk
1 egg
Mix dry ingredients; then liquid ones. Combine by adding dry ingredients to liquid; work on a board with an additional 3/4 cup flour. Shape into round loaf; slash cross on top; place on greased baking sheet. Bake for about 45 minutes at 350 degrees. Thump loaf on bottom; if it sounds hollow, put the water on for tea. You're going to be eating soon, the bread is done!
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Betsy.at.TKL (10:00:11 pm) :
Here's another
M. RUBY'S IRISH SODA BREAD
2 c. milk with 2 tbsp. vinegar or 2 c. sour milk
4 c. flour
1 c. sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2-3 tbsp. caraway seeds
1 c. raisins or currants
2 tbsp. butter
2 tbsp. melted butter
2 tbsp. sugar
Preheat oven to 375 degrees. Grease 9 inch cake pan. Sift dry ingredients together into a large bowl. Add raisins. Add butter and blend. Add milk and mix. Pour into cake pan. Sprinkle top with melted butter and then with sugar. Bake 15 minutes at 375 degrees. And then bake 50 minutes at 350 degrees.
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Betsy.at.TKL (10:03:01 pm) :
IRISH SODA BREAD
4 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. sugar
3/4 c. butter
1 c. raisins or currants
2 tbsp. caraway seed
1 1/3 c. buttermilk
Yolk of one egg
Sift flour, soda, and sugar into a mixing bowl. But butter into this mixture. Add raisins and caraway seeds. Toss well to blend. Gradually add buttermilk to make a rather soft dough. Knead dough briefly. Shape into 2 round loaves. Flatten loaves slightly, then brush with a mixture of egg yolk and a little water. Cut a cross in the top of each loaf. Place loaves on a buttered baking sheet. Bake in a moderate (350 degree) oven for 1 hour or until bread is nicely browned.
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ellen,.CT (10:11:55 pm) :
Irish Soda Bread for Bread Machine
1 lb. loaf recipe
1Tbsp. vinegar
1 cup skim milk
1 Tbsp. canola oil
1/4 cup raisins
2 Tbsp. sugar
2/3 tsp. salt
2 Tbsp. caraway seeds
1 1/4 cup bread flour
1 cup whole wheat flour
1 1/2 tsp. yeast
1/3 cup raisins
Measure vinegar into liquid measuring cup. Add milk. Load ingredients into bread machine per manufacturer's directions; reserve the 1/3 cup raisins until the mix-in tone on your machine.
From: The Bread Machine Cookbook III
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Betsy.at.TKL (10:16:30 pm) :
Pecan Bourbon Pie
3 Eggs
1 c Sugar
1 c Dark Karo syrup
1 c Chopped pecans
1/4 c Melted butter
pinch Salt
3 tb Bourbon
1 9-inch unbaked pie crust
Beat eggs lightly, add sugar, melted butter, salt, syrup and pecans. Add bourbon and stir well. Pour into unbaked pie crust. Bake for 10 minutes at 375F and 40 minutes at 350F or until firm. Cooking With Bourbon
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Betsy.at.TKL (10:20:45 pm) :
Falafel (Lebanese)
Ingredients (12 servings)
1 lb Chick peas; (soaked for 24 h
1 md Onion
1 md Potato; peeled
4 Garlic cloves
1 ts Ground coriander
1 ts Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable oil for frying
2 ts Baking soda
Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Shared by Rita Taule
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Betsy.at.TKL (10:30:36 pm) :
Butterscotch Candy
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
2 cups Sugar
1/4 cup Butter
4 tbsp Water
1 tbsp Vinegar
Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares.
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Terry,Tx (10:43:04 pm) :
Irish Eggs
Recipe By : Houston Chromicle, 3/11/98
Servings: 10
10 eggs -- boiled and peeled
2 pounds peeled potatoes -- cooked
3 eggs -- beaten
1 tablespoon finely minced garlic
2 tablespoons Dijon mustard
2 teaspoons salt
2 tablespoons fresh chopped rosemary
20 soda crackers -- finely crushed
oil for frying
Dijon mayo
Mash potatoes with beaten eggs, garlic, Dijon mustard, salt and rosemary. Add cracker crumbs; mix well. Divide potato mixture into 10 portions. Press a boiled egg into each portion, covering entire egg with potato. Deep fry for 3-5 min. or until golden brown. Cut in half and serve with a Dijon mayonnaise.
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Betsy.at.TKL (10:49:00 pm) :
Irish Scones
Recipe By : Aine.McManus, Gaelic List
Serving Size : 6
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter -- softened
2 ounces sugar
1 egg -- slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.
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Betsy.at.TKL (10:51:29 pm) :
COLCANNON
4 c. hot mashed potatoes
2 leeks, trimmed, washed & thinly sliced
6 tbsp. butter
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley
3 c. coarsely shredded green cabbage
1/2 c. milk, warmed
Salt to taste
Preheat oven to 400 degrees. Keep the mashed potatoes warm. Do Not Use Instant. In a large skillet, stem the cabbage and leeks in a small amount of boiling water until tender; drain well. Using a fork beat the mashed potatoes until fluffy and light. Stir in the milk, 4 tablespoons butter, salt and pepper. Mix well. Add the well drained leeks and cabbage. Spoon into a buttered casserole dish. Bake for 15 minutes or until top is golden brown. Remove and make a depression in center. Fill with the remaining 2 tablespoons butter. Garnish with the fresh parsley. Serve piping hot.
Variation: Omit the cabbage and leek. Instead steam - saute 2 cups chopped scallions. This version is sometimes called Champ. 8 servings.
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Terry,Tx (10:51:54 pm) :
Shamrock Pie
Recipe By : Taste of Home
Servings: 8
1 cup sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks -- lightly beaten
1/4 cup lemon juice
1 tbl butter or margarine
1 1/2 tsp grated lemon peel
5 to 6 drops green food coloring
1 9-inch pastry shell -- baked
Meringue
3 egg whites
1/3 cup sugar
Combine sugar, cornstarch, and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 min. or till thickened. Stir a small amount into egg yolks; return all to pan. Cook and stir 1 min. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350 degrees for 10-15 min. or till lightly brown.
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Susan,IN (10:51:58 pm) :
Baked Pasta with Chicken and Mushroom Filling
Recipe By : Susan Wilson
Servings : 4
1 box cannelloni or manicotti shells
1/2 cup chopped onion
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or swiss cheese -- shredded
chicken and mushroom filling -- (recipe follows)
pinch ground nutmeg
grated parmesan cheese
Chicken and Mushroom Filling:
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms -- chopped
1/3 cup onion -- chopped
1/4 teaspoon dried basil -- crushed
1/4 teaspoon dried thyme -- crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs -- beaten
1/2 cup parmesan cheese -- grated
Cook pasta in boiling, salted water until tender; drain. Rinse in cold water; drain, set aside.
In a saucepan, cook onion in butter or margarine until tender. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted. Stuff cooked pasta shells with chicken and mushroom filling and arrange in greased 7x12x2 inch baking dish. Pour cheese mixture over pasta; Sprinkle with nutmeg. Cover with foil and bake at 350 degrees for 25 to 30 minutes, or until heated through. Pass parmesan cheese.
Chicken and Mushroom Filling:
In saucepan, combine chicken, bay leaf, and 2 cups water; cover and simmer about 20 minutes or till tender. Remove meat; cool slightly. discard skin and bones. Finely chop or grind chicken. set aside. In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cool. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff pasta shells.
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Betsy.at.TKL (10:53:52 pm) :
Grandma's Sloppy Joes
From: Laura Seese
Here's one of my favorite recipes that my grandmother makes, for "Sloppy Joe". It's quick, inexpensive, and easy enough for me to manage during the week, after dealing with all the kids!! (For those of you who like things a little spicier, my husband always puts a few drops of a seasoning called "Mongolian Fire Oil" into it. We don't tell Grandma, but it makes it taste really good!!!) - Laura Seese
Two pounds ground beef
Small chopped onion or dry onion flakes
18 oz ketchup
1 tsp. mustard
1 tsp. vinegar
4 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup water
Combine all ingredients (except meat and onion) in a medium saucepan. Mix and place over low heat, covered, for 15 minutes. Stir occasionally. While it is cooking, in a large pan, brown the ground meat, draining off any grease. Add the onion; cook until transparent. Add the sauce to the meat mixture, and let simmer for 15 minutes, stirring occasionally. (You can add more ketchup if short.) Serve on hamburger rolls.
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Susan,IN (10:55:30 pm) :
Creme Brulee
Recipe By : Russ Wilson
Servings: 8
1 3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean -- split (I used 2 tsp. vanilla extract)
7 egg yolk
2 eggs
1/2 cup sugar
brown sugar
Combine heavy cream, milk and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seed into the milk mixture. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam. Divide into 8 small ramekins (about 5 ounces each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up teh sides. Place in 325 degree oven for approximately 25-30 minutes, until just set (trembles slightly). Cover top with brown sugar. Caramelize under broiler.
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Betsy.at.TKL (11:04:45 pm) :
STUFFED CABBAGE
From: Cookbook USA CD
1 lg. head cabbage
1 tsp. salt
3/4 c. fine cracker crumbs
2 tbsp. melted butter
1 beaten egg
1/4 tsp. pepper
Choose a cabbage with nice outside leaves. Carefully pull off 6 outside leaves and save. Shred rest of cabbage. Cook in small amount of water with salt about 15 minutes, or until barely tender. Drain and mix with rest of ingredients. Put large square of cheese cloth into bowl about size of original head of cabbage. Line with saved cabbage leaves. Pack cooked mixture firmly into leaves, reforming head of cabbage. Gather ends of cheese cloth together and tie firmly on top. Put into deep pot of boiling water with an old sauce dish in bottom of pot to keep bottom of cabbage ball round. Cook, uncovered, about 45 minutes. Take from cheesecloth bag and serve as whole head of cabbage. Dot with butter. Makes 6-8 servings.
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Betsy.at.TKL (11:06:23 pm) :
DANISH STUFFED CABBAGE
From: Cookbook USA CD
6 slices bread, cubed
2 c. (1 lb.) bulk pork sausage
1 tsp. salt
1/4 tsp. sage
1/2 tsp. celery salt
1 lg. head cabbage
Onion sauce
Buttered bread crumbs
Mix together bread crumbs, sausage meat, celery salt, salt and sage. slice top from head of cabbage. Scoop out center, leaving firm shell. Fill cavity with bread mixture. Place top of cabbage over opening. Secure with toothpicks or string. Tie in cheesecloth. Place in large kettle in small amount of simmering water. Cover and simmer slowly one hour. Remove from kettle. Take off cloth, remove cabbage top and place head on platter. To serve, cut into wedges and spoon onion sauce over each serving. Top with buttered crumbs. Serves 6.
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Lorraine.NY (11:10:33 pm) :
Sloppy Joes
From Good Food June 1987
2 tbl oil
2 medium green pepper, chopped
4 clove garlic chopped
1 tsp salt
1/2 tsp pepper
pinch of thyme
1 1/2 pound ground beef
1cup chili sauce
1 cup beer
3 tbl Worcestershire
1/4 tsp hot pepper sauce
Heat oil and add onion, pepper, garlic, salt, pepper and thyme. Cook until tender and remove. Cook beef. Add onion mix, chili, beer, Worcestershire, and pepper sauce. Simmer 10 minutes. Serve over toasted buns or French bread.
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