Canned Apple Pie Filling
Homemade Apple Butter
Old New England Boiled Dinner
Linguine With Scampi
Supermom Casserole
Irish Pork Roast with Potato Stuffing
Shepherd's Pie
Irish Potato Cakes
Irish Scones
Four Corners Raisin Scones
Traditional southern buttermilk biscuits
Flambeed Bananas with Ameretto
Tenderizing Marinade
Herbs De Provence Spice Mix
Spicy Seasoning Mix
Southwest Seasoning Mix
Christmas Black Walnut Cake
Poultry Seasoning Mix
Coconut Cake
Coconut Pound Cake

Judy/AZ (7:28:05 pm) : CANNED APPLE PIE FILLING

4 1/2 c. sugar
1 c. cornstarch
2 tsp. ground cinnamon
3 Tbsp. lemon juice
5 1/2 to 6 lb. tart apples,
peeled, cored and sliced

Blend sugar, cornstarch, cinnamon and 1 teaspoon salt in
large saucepan. Stir in 10 cups water; cook and stir until
thickened and bubbly. Add lemon juice. Pack apples (4 cups if
possible) into each hot jar, leaving 1 inch space at top. Fill
with hot syrup. Process 20 minutes.

----------------------------------------------------------------------------
Judy/AZ (7:29:41 pm) : HOMEMADE APPLE BUTTER

1 gal. unsweetened applesauce
1/2 gal. cider
5 Tbsp. granulated sugar
2 Tbsp. cinnamon
2 tsp. allspice, ground

Put in granite pan in 300 to 325 degrees oven. Cook for 4 to 5
hours, stirring often. Put canning jars (with apple butter) in
boiling water for 5 minutes.

----------------------------------------------------------------------------
Betsy, NY (9:17:57 pm) :
Old New England Boiled Dinner

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :4:00
Categories : Ethnic Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds corned beef brisket
6 carrots
2 turnips -- * see note
6 onions
6 potatoes
1 cabbage head

* Substitute rutabagas for turnips if desired.

Cut meat into serving sized pieces, cover with water and bring to a boil.
Lower
heat and simmer for 3-1/2 hours approximately. Remove meat and keep warm.

Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6
wedges.

Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook
for
15 minutes. Add cabbage and cook for 15-20 minutes longer.

Arrange meat on serving platter and place vegetables around the meat in an
attractive pattern. Sprinkle all with fresh ground black pepper.

----------------------------------------------------------------------------
CarolB, FL (9:20:56 pm) :
LINGUINE WITH SCAMPI

Can be prepared in 45 minutes or less.

3/4 cup (1-1/2 sticks) butter
1 pound uncooked shrimp, peeled, deveined
4 large garlic cloves, minced
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley

12 ounces linguine, freshly cooked

Preheat oven to 400ƒF. Put butter in 13x9x2-inch glass baking dish and place
in oven until butter melts.
Add shrimp, garlic and lemon juice to butter and stir to blend. Return dish
to oven and bake shrimp 3
minutes. Mix in parsley and bake until shrimp are just cooked through, about
2 minutes longer. Season
with salt and pepper.

Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine.
Serve immediately.

4 Servings.

Bon AppÈtit
June 1996
Gayle Gardner: Albuquerque, New Mexico

----------------------------------------------------------------------------
CarolB, FL (9:23:46 pm) : Here is a cheap thing to eat I always think of
Velveeta- I was raised on it:

Supermom Casserole

2 pounds ground beef (or other meat of choice)
1 can cream of chicken soup
1 can Rotel Diced Tomatoes and Green Chilies
1 large onion, diced
1 1-pound package Velveeta, diced
1 can pinto beans, drained
1 8-ounce carton cottage cheese
1 large package (121/2 ounces) Doritos, crushed

Brown onion and hamburger. Drain off liquid. Add all remaining ingredients
except Doritos. Mix in
three-fourths of Doritos. Pour into 9- by 13-inch pan.

Top with rest of Doritos. Bake 15 minutes at 350 degrees. Serves 6 to 8.

----------------------------------------------------------------------------
Betsy, NY (9:25:23 pm) :
From: Steve Tobin (srtobin@mmm.com)

Here's some authentic recipes from the Gaelic List

Irish Pork Roast with Potato Stuffing

Recipe By : "Aine.McManus" , Gaelic List
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic/Irish Meats/Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork tenderloin -- or 6 to 8 boneless
-- lean pork chops
2 tablespoons butter
2 tablespoons apple cider -- hard cider or apple
-- wine or water
salt and pepper
-----STUFFING-----
4 1/2 cups potatoes -- coarsely mashed
1/4 cup butter
1 onion
2 large apples -- chopped
1 handful fresh sage and thyme -- chopped
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water
into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely
with foil and bake 1 hour at 350 degrees (F). Stu ffing: To potatoes, add
butter, onion, apples, herbs, salt and pepper. Mix well.

----------------------------------------------------------------------------
CarolB, FL (9:26:04 pm) : Shepherd's Pie
1 lb. hamburger
1 tbsp. shortening
1 onion, chopped
2 tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
1 cup beef stock
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
mashed potatoes

Brown hamburger with onion. Add flour, salt and pepper; mix well. Add broth.
Cook several minutes until slightly thickened. Add carrots and celery and
put
mixture into 9x12 casserole. Top with mashed potatoes. Bake at 350 for 30
minutes.

----------------------------------------------------------------------------
Betsy, NY (9:26:11 pm) :
From: Steve Tobin (srtobin@mmm.com)

Irish Potato Cakes

Recipe By : "Aine.McManus" , Gaelic List
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic/Irish Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup butter
6 Ounces white flour
1/2 Teaspoon salt
1/2 Teaspoon baking powder
3 Cups potatoes, mashed -- fresh, with milk

Cut butter into flour until it forms large granules. Add salt and baking
powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto
lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a
dry griddle or skillet until brown on both sides. Makes 2 cakes.

----------------------------------------------------------------------------
Betsy, NY (9:29:34 pm) :
Irish Scones

Recipe By : Aine.McManus (mcmanus@maths.anu.edu.au), Gaelic List
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic/Irish Breads/Biscuits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 scon es 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.

----------------------------------------------------------------------------
CarolB, FL (9:31:08 pm) : FOUR CORNERS RAISIN SCONES
(Makes six)

Two cups unbleached white flour, such as King Arthur
Two teaspoons baking powder
One-half teaspoon baking soda
One-half teaspoon salt
One-quarter pound cold unsalted butter
One cup raisins or currants
Two tablespoons granulated sugar
Three-quarters cup buttermilk or plain yogurt
One egg, separated
Preheat oven to 375 degrees.

Mix dry ingredients in a bowl. Add the cold stick of butter, chopping in
with a pastry blender or by using two
knives.

Chop butter until fine. Add raisins and sugar, mixing. Mix buttermilk and
egg yolk together, then pour over dry
ingredients. Mix with a fork until soft and lumpy. Do not overmix. Pat
together, lightly, forming a ball.

Place dough onto lightly floured board and knead about a dozen times. Roll
dough until about three-quarters of an
inch thick. Cut with a biscuit cutter, but don't compress edges.

Place scones on a sheet lined with baking parchment. Place close together
for softer scones and separate by an
inch or two for crispier scones. Brush the tops with egg white and sprinkle
with sugar. Bake for 15 minutes to 20
minutes until lightly browned.

----------------------------------------------------------------------------
Vicki,La (9:42:20 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Traditional southern buttermilk biscuits
Categories: Mom's best, Bread
Yield: 12 biscuits

2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Chilled solid vegetable
.shortening
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two knives, cut the
shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two hours ahead, wrapped in plastic wrap, and refrigerated until
ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.
----------------------------------------------------------------------------
Betsy, NY (9:43:06 pm) :
From: Theresa Cahill (TC0140@CNSVAX.ALBANY.EDU)

A little while ago, someone posted a message saying that their friend made
them flambeed bananas with Amaretto. I was looking through Betty Crocker's
Italian Cooking where I found a recipe for them.

Flambeed Bananas with Ameretto

Banane all'Amaretto Infiammate

4 bananas
2 tablespoons butter
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
1 cup whipping (heavy) cream
1/2 teaspoon ground cinnamon
1/3 cup Ameretto

Peel bananas; cut lengthwise in half. Heat butter in 10-inch skillet over
medium heat. Cook bananas in butter until brown; turn. Sprinkle sugars
around bananas; cook until sugars are melted and bananas are brown.
Carefully remove bananas to heatproof serving platter.

Beat whipping cream and cinnamon in chilled medium bowl until stiff. Spoon
or pipe whipped cream around bananas. Hear amaretto in skillet until hot.
Carefully ignite and pour over bananas. Serve when flame dies out.

----------------------------------------------------------------------------
Betsy, NY (9:45:22 pm) :
From: Jo Kinnaly (jkin@LOC.GOV)

TENDERIZING MARINADE (makes about 1 1/2 cup)

1/2 cup olive oil OR vegetable oil
1/2 cup soy sauce
1/2 cup bourbon
2 small onions, thinly sliced
2 cloves garlic, chopped
3 Tbsp. gingerroot, chopped OR preserved ginger
1 tsp. pepper, freshly ground
1 tsp. dry mustard
dash wine vinegar

Combine all ingredients and blend well.
Soak meat in mixture for 6 to 24 hours, then grill. Use marinade for basting
during grilling.

**I use this for London broil. I soak the meat overnight, and it nearly
melts in your mouth! Hope other folks enjoy it as much as we do.

----------------------------------------------------------------------------
Betsy, NY (9:47:53 pm) :
From: Wendy Lockman (wlockman@RA1.RANDOMC.COM)

Title: HERBS DE PROVENCE SPICE MIX
Categories: Herb/spice, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup.
Use to season chicken, vegetables or meat.

----------------------------------------------------------------------------
Betsy, NY (9:48:35 pm) :
From: Wendy Lockman (wlockman@RA1.RANDOMC.COM)

Title: SPICY SEASONING MIX
Categories: Herb/spice
Yield: 6 servings

3 tb Chili powder
2 ts Ground cumin
1 1/2 ts Garlic powder
1/4 ts Dried oregano leaves
1/2 ts Ground red pepper

Combine all ingredients. Store. covered. in airtight container. Shake before
using to blend. Yield: about 1/3 cup

From the hearth in Sandee's Recipe...

----------------------------------------------------------------------------
Betsy, NY (9:49:13 pm) :
Title: SOUTHWEST SEASONING MIX
Categories: Herb/spice
Yield: 1 servings

2 tb Chili powder
2 tb Paprika
1 tb Ground coriander
1 tb Garlic powder
1 tb Salt
2 ts Ground cumin
1 ts Cayenne pepper
1 ts Crushed red pepper flakes
1 ts Black pepper
1 ts Dried oregano

Combine and store in an airtight jar or container.

From Helen Levashoff, posted by Barbara Zimmerman (barbara@crl.com) Fatfree
Digest [Volume 9 Issue 5] June 26, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

----------------------------------------------------------------------------
Betsy, NY (9:54:43 pm) :
I haven't tried this Iris

Christmas Cake
From: ELAMPARELLI To: ALL

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Aunt Sybil's Black Walnut Xmas Cake
Categories: Cakes, Desserts, Holiday, Party
Yield: 1 servings

1/2 c Butter
4 Eggs; separated
2 c Flour; sifted
3/4 ts Salt
1 c Sugar
1 ts Vanilla
2 ts Baking powder
1/2 c Milk
1 c Black walnuts; fine chopped

Cream butter and sugar until light and fluffy. Beat
in egg yolks all at once. Add vanilla. Sift dry
ingredients together. Set aside 1 cup of the dry
ingredients. Add the remaining flour mixture and the
milk in small portions, alternately, mixing well with
each addition, starting and ending with an addition of
the dry ingredients. Mix together, the reserved flour
and the nuts, and stir into the batter, mixing just
until blended. Beat the egg whites until stiff, but
not dry. Fold them into the batter. Bake in a 9 X 5 X
3" greased and floured loaf pan, or 3 quart mold at
350 degrees about 50 to 60 minutes, or until done.
Frost with your favorite icing.

----------------------------------------------------------------------------
Betsy, NY (10:16:36 pm) :
Title: POULTRY SEASONING MIX
Categories: Herb/spice
Yield: 6 servings

1 tb Salt
2 ts Freshly Ground Black Pepper
1 ts MSG (Optional)
1 ts Paprika
1 ts Dry Mustard
3 Bay Leaves, Finely Crumbled
-And Stems Removed
1 Clove Garlic, Minced

Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys

Combine all of the ingredients and blend well. Stor in an airtight
container. Rub on chicken or other poultry before grilling.

From Barbecued Ribs And Other Great Feeds By Jeanne Voltz

----------------------------------------------------------------------------
Betsy, NY (10:56:27 pm) :
Date: Tue, 23 Aug 1994 08:45:29 -0600
From: SUSAN A. MUSHEL (LISAM@TTACS.TTU.EDU)
Subject: RECIPE: Coconut Cake

Someone was looking for a coconut cake recipe using fresh coconut. I saw
this
recipe in Cook's Illustrated and thought it sounded heavenly, but I haven't
tried it. Hope this fits the bill!

(From "When Only Fresh Coconut Will Do" by Nancie McDermott, _Cook's
Illustrated_, March/April 1994, pp.20-21)

Granny's Speckled Coconut Cake
Serves 14-16

"The recipe in Prudence Hilburn's _A Treasury of Southern Baking_
(HarperPerennial, 1993), is a dead ringer for the coconut cake my
grandmother
used to make. The cake improves with age and is best eaten a day or two
after
baking. Reserve the liquid that comes from the fresh coconut, it also will
be
used in the frosting. If you do not want tot use the self-rising flour
called
for in the recipe, you may use three cups all-purpose flour, one and
one-half
tablespoons baking powder, and one teaspoon salt."

Simple Vanilla Cake

1 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
3 cups self-rising flour
1 cup milk

Speckled Coconut Frosting

1 cup sugar
3 tablespoons all-purpose flour
Juice from 2 coconuts, plus enough milk to equal 1 1/2 cups
4 tablespoons butter
4-5 cups grated but not peeled meat from 2 coconuts

1. FOR THE CAKE, adjust oven rack to center position and heat oven to 350
degrees. Cream shortening and sugar in large bowl of electric mixer until
light and fluffy. Beat in vanilla, then eggs, one at a time. Beat in 1/3 of
flour at a time, alternating with milk.

2. Divide batter evenly among 3 greased and floured 9-inch cake pans. Bake
until a toothpick comes out clean when inserted into center of layers, 20-25
minutes. Cool cakes in pans for 10 minutes, then turn onto wire rack and
cool
completely.

3. FOR THE FROSTING, bring all frosting ingredients to boil in a large heavy
saucepan. Cook over medium-high heat, stirring constantly, until thickened
to
consistency of a thick sauce, 5 to 7 minutes. Cool to room temperature, then
spread between each layer and on top and sides of cake.

----------------------------------------------------------------------------
Betsy, NY (10:58:16 pm) :
Title: Coconut Pound Cake
Categories: Desserts, Cakes
Yield: 1 10" cake

-Sue Woodward
1 1/2 c Shortening
2 1/4 c Sugar
5 Eggs
3 c Cake flour; sifted
1/4 ts Salt
1 c Milk
1 cn 7-oz. flaked coconut

Note - measure flour after sifting.

Beat shortening at med. speed with an electric mixer.
Gradually add sugar, beating well. Add eggs, one at a
More?
time, beating after each addition. Combine flour and
salt; add to creamed mixture alternately with milk,
beginning and ending with flour mixture. Mix just
until blended after each addition. Stir in coconut.
Pour batter into a greased and floured 10" tube pan.
Bake at 325~ for 1 hr. and 25 mins., or until a tester
inserted in center comes out clean. Let cool 15 mins.
Remove from pan; cool on wire rack.

Source: Patty Hedge of Hohenwald, TN (Southern
Living, 10/91)

----------------------------------------------------------------------------
END OF FILE

The Recipe Link
http://www.recipelink.com