21 ASSORTED RECIPES
Recipe Swap - June 29, 1997
Topic: Our Favorite Bring-a-Dish or Potluck Recipes
RECIPES IN THIS FILE:
Seven Bean Salad with Lemon and Mustard Dressing
Taco Pasta Salad
Jeanetta's Chocolate Turtle Cake (using cake mix)
Chicken and Rice Casserole (using salsa)
Layered Southwestern Salad (using pasta, make ahead)
Homemade Parsley Pepper Pasta (by pasta machine Or hand)
Tortellini with Chicken and Pesto
Pasta Primavera Salad (using elbow macaroni)
Spice Squares (cake-like)
Garlic-Broccoli Pasta
Swedish Meat Balls (crock pot)
Party Beans (using ground beef, crock pot)
Short-Cut Chili Con Carne (crock pot)
Crock Pot Chili (using Italian sausage and ground beef, crock pot)
Crockpot Chicken Cacciatore (1970's)
Cream of Sweet-Potato Soup (crock pot, 1970's)
Pineapple Chicken (using chicken breasts, crock pot)
Crockpot Lemon-Garlic Chicken
Sounds Good Layered Eggplant Parmigiana (using bulgur, skillet)
Crock Pot Pork Chops (using condensed soup)
Maxine's Roasted Vegetable Broth
SEVEN BEAN SALAD WITH LEMON AND MUSTARD DRESSING
1 cup trimmed, cut (1-inch pieces) fresh green beans
1 cup trimmed, cut (1-inch pieces) fresh wax beans
1 cup cooked dried or rinsed canned red kidney beans
1 cup cooked dried or rinsed canned cannellini (white kidney) beans
1 cup cooked dried or rinsed canned black beans
1 cup cooked dried or rinsed canned chick peas
1 cup cooked frozen or fresh lima beans
1/2 cup chopped sweet white onion
1/2 cup thinly sliced green scallion tops
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
FOR THE LEMON AND MUSTARD DRESSING:
3 tbsp olive oil
1 tsp grainy Dijon-style mustard
2 tbsp fresh lemon juice
1/2 tsp grated lemon zest
1/4 tsp salt, or to taste
freshly ground black pepper to taste
Cook the green beans and the wax beans in a medium saucepan of boiling salted water, uncovered, until tender, 5 to 8 minutes. Drain and rinse with cold running water. Set aside.
In a large bowl, combine the green beans, wax beans, red kidney beans, cannellini beans, black beans, chick peas, lima beans, onion, scallion tops, and parsley.
MAKING THE DRESSING:
In a separate bowl, whisk together the oil, mustard, lemon juice, lemon zest, salt and pepper.
Pour dressing over the bean mixture and toss gently. Let the salad stand for 1 hour before serving to allow the flavors to blend.
RECIPE NOTES:
"This is a wonderful bean salad recipe that's healthy, too. It's from the Light Touch Cookbook by Marie Simmons. I'll give you the recipe exactly the way the book has it, but I do make a couple of changes. I use canned beans, rather than fresh or dried, for all the beans (except the limas, which I buy frozen and cook). Since a can of beans is more than 1 cup, I usually double the recipe for the dressing. It makes a lot of salad, so it's good to take to a pot-luck dinner. But it also keeps well for a few days, so it gets eaten even if it's just for the family. Sometimes I can't find the cannellini beans in my grocery store, so I just leave them out. All the different color beans do make an attractive dish."
Source: Deb Kirwan
TACO PASTA SALAD
From Annie
8 oz. uncooked macaroni
1 lb. ground chicken
Chopped bell pepper
Minced garlic
1 envelope taco seasoning mix
3/4 cup water
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
8 oz. taco sauce
Shredded lettuce (for serving)
Low-fat crushed tortilla chips (for serving)
Cook macaroni according to package directions; drain.
Brown the ground chicken, bell pepper and garlic together.
Add taco seasoning mix and 3/4 cup water; and simmer 10 minutes, uncovered.
Add meat mixture and cheeses to the cooked macaroni. Toss and add taco sauce. Serve over shredded lettuce and top with low-fat crushed tortilla chips.
Here is one that always pleases.
JEANETTA'S CHOCOLATE TURTLE CAKE
From CarolB
1 (2-layer size) box German chocolate cake mix
1 (14 ounce) package Kraft caramels
1 stick (1/2 cup) margarine
1/2 cup milk
1 cup chopped pecans
1 (6 ounce) package chocolate chips
Mix cake mix according to package directions. Pour 1/2 of mixture into 13x9-inch greased pan; reserve remaining batter.
Bake at 350 degrees F for 15 minutes. Cool cake in pan.
Melt caramels and margarine in double boiler until smooth. Layer cooled cake with caramel mixture, then chocolate chips, then pecans. Pour reserved cake batter on top.
Bake at 350 degrees F for 20 minutes. Cool completely and cut into really small squares.
Serves 20 or more
What I often do for our church pot luck lunches is to:
CHICKEN AND RICE CASSEROLE
From Judi
Cook rice in chicken broth.
Brown some sliced boneless, skinless chicken breasts; cook until done.
Add mild salsa to it. Put it into a casserole with the rice and top with cheese.
Bake in a 350 degree F oven until heated through and cheese is melted.
It goes over well.
I am taking this one to a Canada Day party on Tuesday.
LAYERED SOUTHWESTERN SALAD
From: BJ
8 oz. medium shells, elbow macaroni or other medium pasta, uncooked
2 tsp. vegetable oil
1/2 tsp. ground cumin
salt to taste
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup sliced green onions
1 (2 1/4 oz.) can sliced black olives, drained
3/4 cup non fat mayonnaise*
1/2 cup non fat sour cream*
1/4 cup plus 2 Tbsp. hot or mild salsa
2 Tbsp. minced fresh cilantro
Cook pasta and drain and rinse under cold water. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl.
Combine mayonnaise, sour cream and salsa. Mix well. Spread mixture over the top of the pasta sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnite.
*I make it using tofu as substitute for mayo and sour cream.
HOMEMADE PARSLEY PEPPER PASTA
Adapted from source: The Pasta Machine Cookbook by Donna Rathmell German
EXTRUDER/PASTA MACHINE METHOD:
1 1/4 cups durum semolina
1/2 to 1 tsp. coarsely ground black pepper
1 tsp to 2 tsp. dried parsley
1 egg
1 tbsp vegetable oil or olive oil
1 to 2 tbsp. water, if needed
IF MAKING BY HAND:
1 cup durum semolina
1/2 to 1 tsp. coarsely ground black pepper
1 to 2 tsp. dried parsley (or 1 to 2 tbsp. fresh chopped parsley)
1 egg
1 tbsp. vegetable oil or olive oil, optional
1 to 2 tbsp. water, if needed
Follow mfg. instructions for pasta making. If making by hand, roll, cut and cook as desired.
TORTELLINI WITH CHICKEN AND PESTO
FOR THE PESTO:*
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
FOR THE TORTELLINI:
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese
TO MAKE THE PESTO:
Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
TO PREPARE THE PASTA:
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1 cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
*Even easier: Use 1 cup purchased pesto to help speed up the preparation.
Makes 4 servings
Source: Nicholas Puniello: Boston, Massachusetts in Bon Appetit magazine, October 1994
PASTA PRIMAVERA SALAD
Source: Sharon H. Frye
"I made this recipe yesterday while I was "snowed-in." It is creamy and crunchy at the same time. It made an awful lot...next time I'll cut the recipe in half. It is just as good today as it was yesterday, so it keeps well in the refrigerator."
2 cups elbow macaroni, cooked and drained (measure before cooking)
2 cups broccoli florettes (I used half broccoli, half cauliflower)
2 cups sliced celery
1 cup sliced carrots
1/2 cup sliced green onion
1/2 cup diced green bell pepper
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon dill weed
1 teaspoon garlic salt
Combine cooked macaroni, broccoli, celery, carrots, onion, and green pepper in large bowl.
For dressing, combine remaining ingredients in small bowl. Pour over pasta mixture; toss to coat well. Refrigerate.
I especially enjoyed the hint of dill flavor.
Everyone always wants me to bring my Spice Squares. Easy to make and delicious....
SPICE SQUARES
From Bubbles
1 cup raisins
1 cup water
1/2 cup oil
1 cup sugar
1 slightly beaten egg
1 3/4 cups flour
1/2 cup chopped nuts
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
Confectioner's sugar (for dusting top)
Combine raisins and 1 cup water. Bring to a boil. Remove from heat. Stir in oil and let cool to lukewarm then stir in sugar and egg.
Sift dry ingredients and beat into raisin mixture. Stir in nuts. Pour into greased 13x9 baking pan.
Bake at 375 degrees F for 30 minutes.
Dust with confectioners sugar, if desired. These are cake like, not like a brownie.
GARLIC-BROCCOLI PASTA
From: CarolB
1 (16 ounce) package ziti (or other pasta)
1 large head broccoli, trimmed of tough stalks and cut up
2 to 3 Tablespoons minced garlic
3/4 cup freshly grated parmesan cheese
chicken stock
olive oil
Cook pasta and broccoli in chicken stock. Remove from the cooking water. Do not rinse.
Immediately add garlic and cheese to the pasta and broccoli and drizzle olive oil over. Mix to break up broccoli.
Serve at room temperature.
SWEDISH MEAT BALLS (CROCK POT)
Makes 4 servings
3 cups bread crumbs
1 1/2 cups milk
3 lbs ground chuck
3 eggs, beaten
1 large onion, finely chopped
1/4 tsp ground nutmeg
1/2 tsp ground allspice
3 beef bouillon cubes (or 2 tsp salt)
2 cans (16 oz each) beef broth
1 1/4 tsp dill weed
1/4 tsp ground black pepper
Soak bread crumbs in milk. Combine crumb mixture with meat, eggs, add next four ingredients. Shape into small meatballs.
Place meatballs on baking pan and brown in preheated 375 degree F oven for 15 minutes.
Place meat balls in crock pot and add broth, dill weed and pepper.
Cover crock pot and cook on LOW4 hours.
PARTY BEANS
Source: Karen Godfrey
Makes 4 servings
1 lb hamburger
1/2 lb bacon, cut in small pieces
1 (16 oz) can pork and beans, with liquid
1/2 cup diced onion
1 (16 oz) can kidney beans, with liquid
1 can (16 oz) lima beans, with liquid
1/2 cup ketchup
1/2 cup brown sugar, packed
1 tsp mustard
1 tsp vinegar
Brown bacon, onion, hamburger and drain. Place in crock pot with all remaining ingredients.
Cover crock pot and cook on LOW setting for 5 to 6 hours.
SHORT-CUT CHILI CON CARNE
Makes 6 servings
1 lb lean ground beef
2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (8 oz each) tomato sauce
1 to 2 tsp chili powder (or to taste)
1 small onion, chopped
1 tsp salt
1 tsp Worcestershire sauce
1 bay leaf
In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat.
In crock pot, combine meat with remaining ingredients.
Cover crock pot and cook on high for 2 to 3 hours. Remove bay leaf before serving.
CROCK POT CHILI
Adapted from source: Elizabeth Hargrave
Makes 6 servings
4 slices bacon, diced
1/2 lb hot Italian link sausage, cut into 1-inch pieces
1/2 lb ground chuck
2 medium onions, chopped
1 small green bell pepper, chopped
2 cans (14 to 16 oz each) Italian style tomatoes
1 (16 oz) can pinto beans, rinsed and drained
1 (16 oz) can garbanzo beans (or kidney beans), rinsed and drained
2 cloves garlic, minced
1 jalapeno pepper, chopped (with ribs and seeds = hotter)
2 tsp Worcestershire sauce
2 tsp chili powder
1/2 tsp dry mustard
1/4 tsp freshly ground pepper
In large skillet, brown bacon pieces until crisp. Remove from skillet; drain well and place in crock pot.
Brown sausage and ground chuck with onions and bell pepper in skillet over medium heat; drain and add to crock pot with remaining ingredients; stir well.
Cover crock pot and cook on LOW setting for 8 to 14 hours. Taste for seasoning.
CROCKPOT CHICKEN CACCIATORE
Source: Leisure Living Guide to Slow Cooking, 1975
Makes 4 servings
2 medium onions, thinly sliced
1 (3 lb) chicken, cut up
2 cloves garlic, minced
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1 bay leaf
1/4 cup dry white wine
Hot cooked spaghetti (for serving)
Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot.
Cover crock pot and cook on LOW 6 to 8 hours, or HIGH 3 to 4 hours.
Serve chicken with its sauce on spaghetti.
CREAM OF SWEET-POTATO SOUP
Source: Woman's Day 'All Appliance Cookbook #1
Makes about 1 quart
3 sweet potatoes, peeled and sliced
2 cup chicken broth
1 tsp sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
salt to taste
1 1/2 cups light cream, half-and-half, or milk
Put sweet potatoes and bouillon in crock pot.
Cover crock pot and cook on HIGH 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in crock pot with remaining ingredients.
Cover crock pot and cook on HIGH 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream if desired.
PINEAPPLE CHICKEN
Source: Recipe booklet: Rival Crock-Pot Slow Cooker Dining Lite, May 1992
Makes 6 servings
3 whole boneless skinless chicken breasts, separated (6 pieces)
Ground black pepper
Paprika
1 (20 oz) can unsweetened pineapple tidbits, drained
2 tbsp Dijon-style mustard
Arrange chicken in crock pot. Sprinkle with pepper and paprika.
Mix pineapple and mustard together; pour over chicken.
Cover crock pot and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
CROCKPOT LEMON-GARLIC CHICKEN
Makes 6 servings
3 lb chicken
1/2 cup lemon juice
1/2 cup garlic cloves, crushed
1 tsp seasoned salt
1 tsp poultry seasoning
2 dash Tabasco
1 cup white wine
Hot cooked rice (for serving)
Remove the sking and cut the chicken into pieces. Combine with other ingredients, except rice, in crockpot.
Cover crock pot and set on LOW and cook for 8 hours.
Debone chicken. Serve over rice.
SOUNDS GOOD LAYERED EGGPLANT PARMIGIANA
From: Velma
Source: Betty Crocker Great Main Dishes Without Meat
Makes 6 servings
2 cups water
1 cup bulgur, uncooked
3/4 cup liquid egg substitute
3/4 cup Italian style bread crumbs
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh basil (or 1 tsp dry)
1 small eggplant, thinly sliced (not baby-size eggplant)
1 (8 oz) can tomato sauce
1/2 cup shredded part skim milk mozzarella cheese
Heat water to boiling in 2 quart saucepan; remove from heat and stir in bulgur. Let stand uncovered 30-60 minutes or until liquid is absorbed.
Mix bulgur, egg substitute, bread crumbs, parsley, Parmesan cheese and basil; set aside.
Heat cooking spray in 10-inch skillet over low heat. Place half of the eggplant slices in skillet; top with bulgur mixture. Arrange remaining eggplant slices over bulgur; top with tomato sauce.
Cover and cook 30-35 minutes, or until eggplant is tender. Sprinkle with mozzarella cheese.
BAKED POTATO SOUP
Source: Woman's Day, January 7, 1997
Makes 6 servings
1 whole medium-sized, garlic bulbs 1/4-inch cut off top
6 large baking potatoes (3 lbs), rinsed, pierced with a fork
4 1/2 cups nonfat vegetarian broth, chicken flavor
1/2 tsp freshly ground pepper
ACCOMPANIMENTS (OPTIONAL):
Crumbled cooked turkey bacon
Shredded lowfat cheese
Lowfat sour cream
Minced scallions
Heat oven to 400 degrees F.
Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven.
Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes.
Unwrap garlic and squeeze pulp from bulb into a 4 quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally.
Meanwhile cut remaining 3 baked potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through.
Serve with some or all accompaniments.
Try this one it's GREAT!
CROCK POT PORK CHOPS
From Cookie
Makes 6-8 servings
1/3 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp garlic salt
6 to 8 lean pork chops, about 1 inch thick
2 tbsp shortening
2 cans (10 3/4 oz each) condensed cream of chicken soup
Mix flour, salt, mustard and garlic salt; dredge pork chops with mixture.
Heat shortening in skillet and brown pork chops on both sides
Place chops in slow cooker and add (undiluted) soup.
Cover crock pot and cook on LOW 6-8 hours, or on HIGH 3-4 hours.
MAXINE'S ROASTED VEGETABLE BROTH
Source: Maxine L. Wolfson (Maxine in RI)
"I found the original of this recipe in the New York Times Sunday Magazine but the best outcome of it that I've had, came last week with a very modified batch of ingredients. They called for a carrots, onions, turnip, parsnip, and some other stuff. I used carrots, celery, shallots (my new experimental veggie), mushrooms, and a halved butternut squash!"
3 carrots, cut in large chunks
2 sticks celery, cut in chunks
2 onions cut in half
4 shallots, cut in half
several cloves garlic
1 butternut squash
oil for the pan
water
1 teaspoon each basil, dill, parsley, Mrs. Dash Table mix (slightly peppery savory flavoring)
1/2 cup fresh chopped parsley
Preheat oven to 400 degrees F. Spray or wipe oil onto the bottom of a large roasting pan.
Cut the squash in half, scrape out the seeds, and place face down in the prepared pan. Toss the rest of the veggies except for the parsley, onto the pan.
Roast in a 400 degree F oven for 45 minutes to 1 1/2 hours until well caramelized.
Place 12 cups of water into a large stock pot (I used an 8 quart pot). Add the all the roasted vegetables except for the squash.
Pour 1 cup cold water into the roasting pan, and scrape out the caramelized stuff that's coating it. Pour this into the stock pot. Add herbs and spices, and bring to a boil. Reduce heat, and simmer for 2 to 3 hours.
Remove from heat, and remove vegetables. Strain through cheesecloth. Keeps in the refrigerator for 3-5 days, or freezes well.
NOTES:
I use this broth in gravy, sauteing, tomato sauce, and anyplace else that bullion or meat stock is called for. The original recipe called for throwing the veggies away, but I grind them up and add egg and crumbs and make a veggie loaf. They are kind of sorry looking, so I don't leave them in the soup, but the loaf tastes pretty good. |