TALK TKL 6/23 'On Food' Chat: RECIPE RIOT
The Recipe Link
http://www.recipelink.com

Betsy (1:10:43 pm) : Tonight's 'On Food'
chat will begin at 9:00 pm Eastern Daylight Savings Time and will be another
RECIPE RIOT aka Swap Till We Drop! Join us with your recipes and recipe
requests - we look forward to chatting with you! Don't forget, you can check
the TALK TKL Chat Schedule now at: http://www.recipelink.com/talktkl.html
In the meantime, for your viewing pleasure:
Zucchini Pickle Ribbons
From: "Katherine L. Rodman" afn25136@afn.org
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp tumeric
1/2 tsp crushed red pepper (I used a fresh cayenne from my garden)
8 fresh dill sprigs
3 garlic cloves, peeled
3 med zucchini (about 1 1/2 lbs), thinly sliced lenthwise
1 cup thinly sliced onion
1. Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat, simmer, uncovered, 15 minutes. Combine zucchini and onion in a
large bowl; pour hot vinegar mixture over vegetables. Cover and let stand
at room temperature 3 hours. Chill 8 hours before serving. Yield: 21
servings
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Betsy (9:13:41 pm) : Tonight we're having another RECIPE RIOT!
Risa - that sounds wonderful!
Hi Kate :)
Here's a recipe to get us started.
Jocelyn's Chocolate Fudge Bars
(Fudge Mint Cookies)
1 stick (1/2 cup) of butter
2 oz. (2 squares) unsweetened baking chocolate
1 cup sugar
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla or peppermint extract
1 cup chocolate chips
Glaze:
1 cup powdered sugar
1 TBSP (or more) milk
1/2 tsp. peppermint extract
Melt the butter and the unsweetened chocolate. (You can put
them in a stainless steel bowl and stick it in the oven while it's
preheating.)
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla.
Spread into a greased jellyroll pan (that is, 11x17). It won't be
trivial; you'll have to use a knife or something to spread it
smoothly into all four corners.
Sprinkle with the chocolate chips, and bake at 350 F for 8
minutes or so. ("Bake until done." When they're done, they pull
away from the pan just a little bit and have a dull glossy look to
them.)
Glaze: Mix up the ingredients. It should be like a glaze that will
pour, thickly. Add a couple of drops of food coloring if desired.
When the cookies come out of the oven, spread the glaze. Cool
slightly, and cut while still warm. (If you wait too long, the glaze
will crack when you try to cut the cookies.)
Notes: You can skip the glaze, if you like. (For example, you
might not want peppermint cookies, or you might want to use
those miniature baking M&M's.) If you don't glaze them but still
want peppermint chocolate cookies, use the peppermint instead
of the vanilla. (Or in addition to it, for a slightly different flavor
but still good.)
This is Mom's recipe. It was quick and easy enough that she
could make up a batch of cookies while getting breakfast on the
table, when one of us four kids piped up and said "By the way,
it's my turn to bring cookies today."
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Kate (9:17:02 pm) : MOIST CHOCOLATE CAKE
2 C. sugar
3 t. cocoa
2 eggs
1 C. vegetable oil
1/2 C. buttermilk
1 t. soda
1 t. vanilla
2 C. flour
1 C. boiling water
Sift cocoa and flour together three times. Mix sugar, oil, eggs, buttermilk,
soda, vanilla
together, add cocoa/flour mixture. Add boiling water last. Batter will be
thin. Put in a
greased and floured bundt pan. Bake at 350 degrees until done. Check after
45 minutes,
and continue to check until done. Do not overcook. Invert cake on rack to
cool. Then
pour icing around top of cake letting it drip down sides.
ICING: 2 C. sugar
3 t. cocoa
1/2 C. sweet milk
1 stick butter
1 t. vanilla
Combine sugar, cocoa and milk. Add butter and boil one (1) minute. Add
vanilla. Slowly
pour icing around top of cake.
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Kate (9:20:38 pm) : Here's a potato recipe, but not the one you need
CRISPY POTATOES
2 pounds russet potatoes boiled in skins until tender
1 bunch scallions (chopped)
2 teaspoons Italian seasoning
1/2 cup vegetable stock
pepper to taste
Peel cooked potatoes and dice in cubes (I did this without peeling). Place
in 8"x11" baking
dish that has been *lightly rubbed* with vegetable oil. (Or use non-stick
spray). Sprinkle
with scallions, Italian seasoning and pepper. Mix gently with fork. Pour
vegetable stock
over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf.
Stir every 15
minutes until nicely browned and crisp, about 45 minutes. Place under
broiler to complete
browning.
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Betsy (9:21:52 pm) : Here's something too with the potatoes:
Title: Honey: Honey Lemon Roasted Chicken Categories: Poultry etc, Main dish
Yield: 6 servings
1 lg Lemon
4 lb Roasting chicken
Pepper
-----------------------------------SAUCE-----------------------------------
1/2 c Liquid honey
1 tb Fresh basil, chopped
- or 1 ts dried
1/2 ts Salt
1/2 ts Pepper
Grate rind of lemon to make 2 ts; halve lemon and squeeze to make 1/4 cup
juice. Reserve rind, juice and lemon shells.
Remove giblets and neck from chicken. rinse and pat chicken dry inside and
out; place lemon shells in cavity. Sprinkle chicken lightly with pepper. Tie
legs together with string; tuck wings under back. Place, breast side up, on
greased rack in roasting pan.
Tip: For more flavour in, gently separate some of the skin from the breast
and tuck thin slices of lemon in between before roasting; discard before
carving.
Roast in 325F 160C oven, basting occasionally, for 1-3/4 hours.
Tip: To calculate roasting time for a different size chicken, roast in 325F
160c oven for 20-30 minutes per pound.
Sauce: Stir together honey and reserved lemon juice; brush 2 tb over
chicken. Set remaining honey mixture aside.
Roast chicken for about 20 minutes longer or until juices run clear when
thigh is pierced and meat thermometer registers 185F 85C. Transfer to
platter; tent with foil and let stand for 10 minutes.
Meanwhile, skim fat from pan juices; whisk in reserved honey mixture, lemon
rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally,
for 5 minutes or until thickened slightly. Serve with chicken.
4 servings for $8.62 CDN [Feb/95]
Per serving: about 520 calories, 54 g protein, 17 g fat, 36 g carbohydrate
good source iron.
Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris
"Easy Recipes: It's a Honey of a Country"
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Cath (9:21:59 pm) : * Exported from MasterCook II *
Vanilla Fudge
Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 36 Preparation Time :0:20
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c granulated sugar
1/2 c margarine -- melted
5 ozs evaporated skim milk
7 ozs marshmallow cream
8 ozs white confectioner's coating
3/4 c walnuts -- chopped
1 tsp vanilla
Line a 9" square pan with foil extends over sides of pan; butter foil. In a
saucepan, combine sugar, margarine, and milk. Bring to a boil over medium
heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from
heat. Add marshmallow cream and white coating; blend until smooth. Stir in
walnuts and vanilla. Pour into prepared pan. Cool to room temperature.
Score into squares.
- - - - - - - - - - - - - - - - - -
Per serving: 134 Calories; 5g Fat (31% calories from fat); 1g Protein; 23g
Carbohydrate; 2mg Cholesterol; 42mg Sodium
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RobinNicole (9:25:56 pm) : Okay, here is a really good recipie that my
husband an I discovered recently . . .
Barbecued Beans and Franks
2 16oz cans pork and beans
1/8 cup brown sugar
1/2 cup catsup
1 T vinegar
1 T Worcestershire sauce
1/4 t tabasco sauce (or to taste)
4 hot dogs
Drain baked beans. Combine brown sugar, catsup, vinegar, Worcestershire, and
tabasco. Mix with beans and pour into a shallow baking dish. Arrange sliced
hot dogs on top. Bake at 350 degrees for 30-35 minutes or until bubbly hot.
Michael and I up the tabasco to 2t and it has just the right amount of kick
- the sugar really offsets it well.
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Kate (9:30:51 pm) : Lori.this is good standby
LAYERED TACO DIP
1 cup sour cream
1 pkg. (4oz.) cream cheese, softened
2/3 cup bottled taco sauce
1 1/2 cups torn lettuce
1/3 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese
1 medium tomato
Combine sour cream and cream cheese in a small bowl, beat until smooth.
Spread mixture
into 8-inch circle on large platter. Spread taco sauce over cream cheese
mixture. Layer
with lettuce, pepper, onion, cheddar cheese, and Monterey Jack cheese.
Sprinkle tomato
over top. Refrigerate, covered, up to 1 hour. Serve with tortilla chips. ks
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Cath (9:31:58 pm) : here is my mom's veg soup, better warmed up
Title: VEGETABLE SOUP
Keywords: soup,beef,roast,cveg,mom,cathy,winter,family,cabbage,family,
1 Pot roast
3 Potatoes-peeled/cubed
1 med Onion-chopped
Cabbage-shredded(optional)
1 can G.beans whole (8oz)
1 can Corn (8oz)
1 can Peas (8oz)
2 can Tomato sauce (8oz)
1 can V8 juice (4oz)
1 T Salt
1 t Pepper
Saltine crackers
Simmer Roast covered with water until done. Remove from
brooth. Add potatoes and onions and cook awhile. Add
vegetables, sauce and the torn up meat. Cook 1/2 more.
Serves :6
From: MOM (FAMILY)
*Mom added shredded cabbage. I add v8 juice for flavor. Best
*reheated. * Mom made in Silver crock on cold winter days.
from the files of CATHY
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Kate (9:33:00 pm) : Lori...need a dip?
SHRIMP DIP
8 oz. cream cheese
2 small cans deveined shrimp
Dash of Tabasco
Small yellow onion--diced
Dash lemon juice
1 c. mayonnaise
Blend all ingredients in food processor. Chill and serve with crackers or
sesame sticks.
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Kate (9:37:00 pm) : ONION & POTATO GRATIN
5 Tbs. unsalted butter
2 Tbs. olive oil
3 large yellow onions, thinly sliced
Salt & pepper to taste
1 tsp. dried thyme
4 large baking potatoes, ( 2 1/4 lbs.)
1 1/2 cups chicken stock
In a 10 inch skillet, heat 2 tbs. butter and the oil. Add the onions, salt
and pepper and cook
over high heat for 5 minutes stirring constantly. When the onions begin to
brown, reduce
the heat to low, add the thyme and cook, partially covered, for 40 minutes
or until the
onions are soft and browned.
Preheat oven to 350 degrees. Butter a 2 1/2 qt. oval baking dish with 1 tbs.
of butter and
set aside. Peel the potatoes and cut crosswise into thin slices. Add the
potato slices and
remaining butter to the onions in the skillet, season with salt and pepper
and toss well.
Spoon mixture into the baking dish, pressing lightly on the potatoes to form
an even layer.
Add the chicken stock (there should be enough to JUST cover the potatoes).
Cover with
aluminium foil and place in the center of the oven. Bake for 60 to 75
minutes or until all of
the stock has been absorbed.
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Betsy (9:37:31 pm) : Julee, what do you mean by keep them current?
Italian Wedding Soup
1 stewing chicken
1/2 c. celery, carrots & onions,
chopped
Parsley, chopped
6 qts. water
Salt & pepper
1 head of spinach or escarole
Pastine (tiny pasta)
MEATBALLS:
1 lb. ground meat
1/2 c. Parmesan cheese
3 eggs
3 tbsp. parsley
1/2 lb. sausage
Salt & pepper
1 c. bread crumbs
Preparation :
Place chicken pieces, water and seasoning in LARGE kettle.
Cover and cook 2 to 3 hours until tender. When 1/2 done add celery,
carrots and onions. Add water if necessary. When chicken is
cooked, remove vegetables and discard. Skin and dice meat and
return to broth. In separate pan of boiling water add head of
chopped escarole and cook 15 minutes. When tender, remove and
drain. Prepare meatballs and bake at 400 degrees for 5 minutes.
Add meatballs to broth with greens. Simmer and add pastine.
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Kate (9:39:21 pm) : CHERRY GOOD COBBLER
2(21-ounce) cans cherry filling and topping
1teaspoon almond extract
1cup all-purpose flour
2tablespoons sugar
2teaspoons baking powder
*cup fresh orange juice
Preheat oven to 350 degrees. Combine cherry filling and almond extract in
ungreased 8-
by-8-by-2-inch baking pan. Combine flour, sugar and baking powder in medium
mixing
bowl; mix well. Add orange juice, stirring just until dry ingredients are
moistened. Drop
batter by tablespoonfuls over cherry filling, making at least 8 dumplings.
Sprinkle topping
over batter. Bake 30 to 35 minutes, or until filling is bubbly and dumplings
are brown.
Topping
1tablespoon each: slivered, coarsely chopped almonds and sugar
1teaspoon grated orange peel
*teaspoon ground cinnamon
Combine almonds, sugar, orange peel and cinnamon in small bowl; mix well.
Sprinkle on top of cobbler. Bake as directed.
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Risa G. (9:41:28 pm) : Lori, here we go. I found one version of it. By now I
should have it memorized:
Hummus
2 c. canned chickpeas, drained and rinsed
3 Tablespoons tahini paste (or sesame paste, same thing)
1 clove garlic
Juice of 2 lemons
salt, to taste
Olive oil
Combine all ingredients in the food processor except the olive oil. Add 1/2
c. water. Process to a thick puree. Transfer to a bowl and cover with a thin
film of olive oil to keep the hummus from crusting. Refrigerate until ready
to use.
Makes 2 cups.
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Kate (9:44:24 pm) : Lori, here is another one
HUMMUS -- CHICK PEA SPREAD
2 cups canned chick peas
1/2 cup liquid from can
2 tsp. salt
3 med. garlic cloves
1/4 cup lemon juice
1/2 cup tahini, sesame butter
Place all the ingredients in a blender. Blend until not quite smooth. If too
thick, add a bit
more liquid. Use as a spread for pita bread or as a dip for raw vegetables
such as broccoli,
celery, or carrots. ks
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Cath (9:44:40 pm) : It
appeared again in the Southern Living 1990 Annual Recipes cookbook
as the all-time favorite cake recipe, according to the number of
letters by readers.
HUMMINGBIRD CAKE
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
1 (8 ounce) can crushed
pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bananas
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring
until dry ingredients are moistened. Do not beat. Stir in vanilla,
pineapple, 1 cup pecans, and bananas.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake
at 350 degrees for 23 to 38 minutes or until a wooden pick inserted in
the center comes out clean. Cool in pans 10 minutes. Remove from pans,
and let cool completely on wire racks.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar, sifted
1 tsp. vanilla extract
1/2 cup chopped pecans
Cream butter and cream cheese. Gradually add powdered sugar; beat until
mixture is light and fluffy. Stir in vanilla. Stir 1/2 cup pecans into
the frosting, if desired, or reserve them to sprinkle over the top of the
frosted cake. Spread frosting between layers and on top and sides of cake.
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Betsy (9:45:14 pm) : It'll be interesting to see if Cath comes back with the
same recipe:
Hummingbird Cake
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with
juice
CREAM CHEESE FROSTING:
1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Put all ingredients in bowl. Mix until well blended by hand with a wire
whisk or spoon (about 300 strokes). Pour into greased and floured 13 x 9
inch pan. Bake in 350 degree oven for 45 to 60 minutes (test with
toothpick). Bake 40 minutes if using 2 (9 inch) pans. Beat together with
electric mixer. If too thick, add a little milk. NOTE: Use 1/2 recipe to
frost 13 x 9 inch cake. Cream cheeses and margarine should be at room
temperature.
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Cath (9:45:47 pm) : * Exported from MasterCook II *
Hummingbird Cake
Recipe By : Gables restaurant in Mount Dora, Florida.
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Restraunt
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
3 Eggs -- beaten
1 Cup Oil
1 1/2 Teaspoons Vanilla
2 Cups Banana -- chopped
1 Cup Pecans -- chopped
8 Ounces Crushed Pineapple -- undrained
Pecans -- chopped, for garnsh
=== Cream Cheese Frosting ===
8 Ounces Cream Cheese -- softened
1/2 Cup Butter Or Margarine -- softened
16 Ounces Confectioner's Sugar -- sifted
1 Teaspoon Vanilla
Preheat oven to 350F. Combine the flour, sugar, soda, salt and cinnamon.
Make a well in the center. Put the beaten eggs and oil in the well. DO NOT
beat, stir until ingredients are moistened. Stir in the vanilla,
pineapple, pecans, and the bananas. Spoon into 3 greased and floured
9-inch cake pans. Bake for 20 - 30 minutes or until a toothpick inserted
in the center comes out clean
Remove from oven and cool for 10 minutes on a wire reack before removing
cakefrom pans. Remove from pans and cool completly before frosting.
For Frosting: Combine the cream cheese and butter, beating until smooth.
Add the sugar and vanilla and beat until fluffy. Put on
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Betsy (9:53:18 pm) : We may never know Risa!
Curried Couscous Chicken Salad
3/4 cup water
1/2 tsp salt
1/2 tsp curry powder
2/3 cup couscous,uncooked
1 cup cubed cooked chicken breast
1/2 cup drained garbanzo beans
1/2 cup chopped green onions
1/4 cup sliced
green onions
1/4 cup cup thinly sliced celery
1 tsp grated orange rind
1/4 tsp pepper
1/4 cup plus 2 tbsp unsweetened orange juice
2 tsp extra virgin olive oil
Bring water,salt,curry powder to a boil; stir in couscous. Remove from heat;
let stand covered 5 minutes. Fluff with fork. Add chicken and next 4
ingredients.
Combine orange rind and next 3 ingredients in a bowl;stir with a wire whisk
until blended., Add to couscous mixture;toss well
Yield:3 servings
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Kate (9:55:53 pm) : RICOTTA COOKIES
1/4 lb. soft butter
1/4 cup ricotta cheese
1 tsp. vanilla
1 cup sugar
1 egg
2 cups sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
Blend the soft butter with the ricotta cheese until creamy. Add the vanilla.
Mix well. Add
sugar gradually, beating well until blended. Add egg and mix well. Slowly
stir in dry
ingredients and blend well.Drop from a teaspoon onto a greased cookie sheet.
Bake at 350
for 10 minutes. Yield 30-36 cookies.
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Betsy (10:02:20 pm) : Mandarin Tuna Salad
2 cans tuna(regular size), drained
1 can mandarin oranges, drained
1/4 cup pecans, walnuts, pistachios, almonds or your favorite nuts
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1 teaspoon celery seed
1 generous dash salt and lemon pepper
mix togethre all ingredients; chill. serve on sandwiches or beds of lettuce
for a real tuna salad treat!
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Sandy (10:04:56 pm) : Layered Pasta Casserole
1 pound ground beef, extra lean
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
3 cups spaghetti sauce
4 cups rigatoni pasta
1 cup parmesan cheese
1 cup fontina or Mozzarella cheese shredded
Brown ground beef, add onion, green pepper and garlic, cook for 10 minutes,
drain fat. Stir in pasta sauce, bring to a boil, reduce heat and let simmer
15 minutes. Boil pasta, drain and rinse. Grease casserole, put a thin layer
of meat sauce on bottom, cover with 1/3 of pasta, 1/3 of meat sauce, 1/3 of
parmesan cheese. Repeat layers twice, top with fontina cheese, cover and
bake at 350 degrees for 15 minutes, uncover and bake 15 minutes longer.
Note: Casserole can be made ahead, covered and refrigerated, let warm to
room temp. before baking.
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Kathy (10:10:31 pm) : Fancy Fish
1 package Smoked Salmon - Locks
!/2 lb. fresh mushrooms
1/4 cup chopped green onions
1 lb. Filet of Sole
Powdered garlic, Parsley, Hot Powdered Mustard, Lemon Pepper
Rinse filets. Lay flat. Place 1 piece of salmon in each. Roll up and secure
with a toothpick. Bake in a dish sprayed with nonstick food
spray
Bake @ 350 for 25 mintues.
Saute' mushrooms and onions. Make a light cream sauce, and
add a1/4 cup light white or blush wine. Spoon over fish.
Srinkle the top with parmesan cheese and serve.
secured with toothpick
Rinse sole. Ssprinkle with garlic, and spices of your choice
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Cath (10:11:53 pm) : LEMON CREAM CHEESE PIE WITH BLUEBERRIES
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can nonfat sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh grated lemon peel (optional)
1 teaspoon vanilla extract
1 prepared 8-inch crumb crust (graham cracker, shortbread or chocolate)
1 pint fresh blueberries, strawberries, blackberries or raspberries,
cleaned
Beat the cream cheese until fluffy. Continue to beat as you slowly pour the
condensed milk into the cream cheese. Beat until smooth. Stir in lemon
juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie.
Run a knife throughout the pie to create a swirled effect. Refrigerate for
3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6
servings.
Per serving : Calories: 578 (41% fat); Fat: 27 g (14 g sat); Fiber:
2 g; Cholesterol: 72 mg; Sodium: 400 mg; Carbs: 74 g; Calcium: 281 mg.
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