TALK TKL Recipe Chat Room - 11-26-97
Our Thanksgiving Recipes
Martha Stewart's Jack-Be-Little Souffles
Russian Potato Casserole With Caramelized Onions
Pi And Paul's Curried Corn Recipe
Potato Casserole
Cranberry Salad
Cranberry Salad Mold
Apricot-Almond Tea Bread
Spicy Crab Cakes
Crab Stuffed Mushroom
Crab Dip, Hot
Toasted Onion Dip
Easy But Deliciious Spinach Casserole
Carrots Elegante
Garlic Rosemary Turkey
Low-Fat Gravy
Cranberry Pear Chutney
Crustless Pumpkin Pie
Deep-Fried Turkey
Ambrosia
Pistachio Supreme
Bourbon Sweet Potato Puree
Mexican Corn Casserole
Cherry Crisp
New England Style Mashed/Sweet Potatoes (Reduced Fat)
Microwave Corn Pudding
Mother's Corn Pudding
Cheese Scalloped Corn
Vinegar Pie
Old-Time Vinegar Pie
Gravy Tips
Mashed Potatoe Tip
Pumpkin Leather Roll-Ups
Dump Cake
Pumpkin Dump Cake
Dump Cake
Quick Pumpkin Crunch
Pistachio Supreme
Pumpkin Cake Roll
Vanilla Wafer Cake
Raspberry-Cranberry Jello
Whipped Jello Cake
Raspberry Jello Salad
Rose Beauty Salad
Raspberry Jello Salad
Using Vinegar To Baste A Turkey?
Smoky's Scratch Basting Sauce
Turkey Simon And Garfunkel
Monkey Bread
Seasoned Leg Of Lamb
Country Style Leg Of Lamb
Fresh Cranberry Sauce
Betsy at TKL (08:04:53 am) :
Martha Stewart's Jack-Be-Little Souffles
Preheat oven to 425°. 12 Servings
Remove top stem and take out seeds from:
12 Jack-Be-Little (Miniature) Pumpkins
Brush top of each with egg wash and dip in sugar for garnish.
Beat together until all lumps disappear:
4 egg yolks
1/2 cup dark brown sugar
1/2 cup white sugar
Beat in:
2 1/4 cups evaporated milk
3 cups pureed pumpkin
3/4 tsp salt
1/2 tsp cloves
1 1/2 tsp ginger
2 1/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp allspice
Beat to soft peaks (not dry):
4 egg whites
2 tbls sugar
Fold into pumpkin mixture.
Spoon into hollowed pumpkins. Sprinkle top of each with about 1/4 tsp sugar.
Bake in preheated 425° oven for 10 min. reduce to 350° and bake another 25
minutes until puffed and golden brown. Cool slightly and serve immediately.
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Emma (09:05:23 am) :
Here's a recipe for a new twist on a potato dish, if you haven't made one by
now. Serves 8 people.
Russian Potato Casserole with Caramelized Onions
6 lg sweet onions, diced or sliced thin
5 T. butter
1 T. sugar
4 lbs. russet potatoes
chicken stock
1 stick butter
1 c. sour cream
1 c. heavy cream
4 eggs, beaten
1 T. thyme
Caramelize onions in fat, stirring occasionally. When deep brown, add sugar,
saute few minutes more. Total about 1.5 hrs. Boil potatoes in stock, till
slightly overdone. Drain, reserve stock. Mash, add butter. Add eggs to sour
cream. Add this to potatoes, stirring quickly to distribute egg evenly as it
cooks in the hot potatoes. Add cream and thyme. Add enough stock to make
potatoes rather loose; they will dry out in oven.
Layer taters and onion in buttered dish:
1/3 potatoes
1/2 onions
1/3 potatoes
1/2 onions
1/3 potatoes
cream, if preparing ahead Bake at 350F for 30-35 min, till top is lightly
browned.
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E (12:19:27 am) : I'm on a corn kick - must be the season.... following are
some recipes from "Taber and District Chamber of Commerce":
Pi and Paul's Curried Corn Recipe
2 cups frozen corn kernels (or fresh)
2 tbsp. butter
3 tbsp. finely chopped onion
2 tbsp. finely chopped red pepper
1/4 - 1/2 tsp. curry powder
1/2 cup sour cream
1/2 tsp. salt
1/8 tsp. pepper
Put corn, butter, onion, red pepper, curry into saucepan and saute for 1
minute. Cover and simmer until tender 8-10 minutes, stirring often. Then add
1/2 cup sour cream, 1/2 tsp. salt, and 1/8 tsp. pepper.
Different and delicious, this recipe serves 3.
Sr. Ricardo McCharles Mexican Corn Saute
3 tbsp. melted butter
1 can whole kernel corn (drained) or 2 cups fresh corn
1 tbsp. chopped green pepper
1 tbsp. chopped pimento
1/2 tsp. chili powder
1/2 tsp. salt
Mix everything in a skillet. Cover and simmer 10-15 minutes stirring
occasionally.
This recipe is for those who want to add a little spice to their dishes.
Makes 4 servings.
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Betsy at TKL (2:34:53 pm) :
From: dfoss@babylon (Diana Foss)
Newsgroups: rec.food.cooking
Potato Casserole
6 medium potatoes
1/4 cup butter
1 can cream of mushroom or cream of onion soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cup shredded Cheddar cheese
crushed cornflakes or corn chips
Cook potatoes until tender (either boil or nuke them.) Cool, peel
and grate. Heat butter with soup until melted. Blend in sour cream,
onion and cheese. Add potatoes. Spread in a buttered 2 1/2 quart
casserole. Sprinkle cornflakes on top. Bake at 350 F 45 minutes.
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Betsy at TKL (2:43:38 pm) :
Cranberry Salad
2 sm. pkgs. cherry Jello
2 c. hot water
1 lb. can jellied cranberry sauce
1 c. nuts (optional)
1 c. crushed pineapple (drained)
1 c. sour cream
Heat Jello, water and cranberry sauce until Jello is dissolved and mixture
is smooth. Chill until mixture is partially set. Stir in nuts and pineapple.
Put half of mixture in a dish. Layer sour cream and put the remaining half
of the cranberry mixture on top. Chill until firm.
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Betsy at TKL (2:46:00 pm) :
Cranberry Marble Salad
2 (3 oz.) pkgs. cherry Jello (strawberry can be used)
2 c. boiling water
1 (8 3/4 oz.) pineapple tidbits (undrained)
1 can whole cranberry sauce
1 c. sour cream
1/2 c. coarsely chopped nuts
Dissolve gelatin in boiling water. Stir in pineapple and cranberry sauce.
Chill until partially set. Stir in nuts and spoon into an 8x8 pan. Spoon
sour cream on top and stir through to make marble effect. Chill until firm.
Cut into squares and serve on lettuce.
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Betsy at TKL (2:51:55 pm) :
Cranberry Salad Mold
2 sm. boxes strawberry Jello
2 c. hot water
1 can crushed pineapple, drained
1 fresh apple, cut up
1 can whole cranberry sauce
1 c. chopped nuts
1 lg. container (16 oz.) sour cream
Mix the Jello with the hot water. Cool. Add pineapple, apple and cranberry
sauce. Add nuts and mix. Layer sour cream with the Jello mixture in a
decorative mold. Let mixture firm up in the refrigerator before adding a new
layer. This is great to serve at Thanksgiving.
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denise (3:16:33 pm) : Doesn't this sound great?
Apricot-Almond Tea Bread
1 package (6 oz) dried apricots, coarsely chopped
3/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter or margarine, melted
1/2 cup milk
1 egg
1 cup slivered or whole natural almonds,
toasted * and coarsely chopped
Heat oven to 350 degrees. Grease and flour 8 1/2 x 4 1/2 x 2 1/2 inch loaf
pan. In small saucepan bring apricots and juice just to boiling. Pour into
large bowl; cool to lukewarm.
Add remaining ingredients except almonds. Mix just to blend thoroughly.
Gently mix in almonds. Turn into pan; level top. Bake in center of oven
about 1 hour, 15 minutes, until pick
inserted into center comes our clean. Cool in pan 10 minutes. Turn out of
pan onto rack to cool. While still slightly warm, wrap securely in plastic
wrap or aluminum foil. Slice to
serve. Flavor is best if bread is allowed to stand 24 hours before serving.
Makes 1 (8 1/2 inch) loaf / 16 (1/2 inch) slices.
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once or
twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
from the California Almond Board
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Cow/AR (3:24:05 pm) : * Exported from MasterCook II *
Spicy Crab Cakes
Recipe By : Corine/ Marx Brothers
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Shellfish
Amount Measure Ingredient -- Preparation Method
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1 pound fresh crab meat
1 large egg
1 cup fine dry bread crumbs
1/2 cup red bell pepper -- finely chopped
1/3 cup parsley -- finely chopped
3 tablespoons mayonnaise
1 tablespoon green onion -- finely chopped
1 1/2 teaspoons old bay seasoning
1 tablespoon black pepper
1/2 teaspoon salt
1/4 teaspoon mustard powder
1 teaspoon worcestershire sauce
Mix and shape into cakes, roll in additional bread crumbs to cover. Fry the
cakes in a mixture of 2 tablespoons of oil and 2 tablespoons of butter.
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Suggested Wine: Chardonnay
Serving Ideas : Serve with a papaya salsa or cocktail sauce
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Cow/AR (3:28:23 pm) : * Exported from MasterCook II *
Crab Stuffed Mushroom
Recipe By : Corine
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Fish/Shellfish
Amount Measure Ingredient -- Preparation Method
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1/2 cup bread crumbs
1 1/2 teaspoons mayonnaise
1/8 teaspoon mustard -- dry
1/4 teaspoon old bay seasoning
1/2 pound crab
1/8 teaspoon salt
1/4 cup red pepper -- diced small
1/4 cup parsley
1 teaspoon worcestershire sauce
6 each green onions -- diced small
1 each egg white
12 large mushroom caps
Mix all of the above togetherexcept mushrooms ,drain and stuff with crab
mix. Put additional bread crumbs in dish and dunk the top of the crab that
has been stuffed into the bread crumb mix. Bake at 400 for 15 to 20 min then
broil for another 3 to 5 min. I also add cyeanne pepper to mine because I
like them hot.
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Serving Ideas : I use this as a main meat for dinner with marin green bean
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denise (3:35:58 pm) :
* Exported from MasterCook II *
CRAB DIP, HOT
Recipe By : Wilma
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers - Hors d'Oeuvres Dips And Spreads
Seafoods - Appetizers
Amount Measure Ingredient -- Preparation Method
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24 ounces cream cheese
3 cans crabmeat -- picked over
1/2 teaspoon garlic salt
1/2 cup Hellman's mayonnaise
2 teaspoons mustard
1/4 cup dry sherry
2 teaspoons powdered sugar
1 teaspoon onion juice
1/2 teaspoon seasoned salt
Melt cream cheese in top of double boiler. Add remaining ingredients - mix
well. Place in a chafing dish.
May be frozen and reheated.
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Serving Ideas : This has been in the family for as long as I can remember.
NOTES : Serve with toast squares, melba toast or something "stiff" that will
hold up to this dip/spread as it is rather thick
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Bill,DC (3:47:25 pm) : * Exported from MasterCook *
Toasted Onion Dip
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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6 cups onions -- diced
1 tablespoon salt
3/4 cup vegetable oil
3 cups sour cream
2 tablespoons worcestershire sauce
2 tablespoons chopped chives -- fresh
In a large mixing bowl, toss the onions with the salt and let stand for 5
minutes.
In a large skillet, heat the oil over medium heat. Add the onions and saute,
stirring frequently, until golden brown, about 10-15 minutes (Do Not Burn).
Remove them and allow them to cool.
Mix with sour cream and stir until blended. Season to taste with
worcestershire sauce and garnish with chopped chives.
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Betsy at TKL (5:58:32 pm) :
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Newsgroups: rec.food.recipes
Easy But Deliciious Spinach Casserole
2 packages frozen chopped spinach
1 can cream of mushroom soup
1 8-ounce package cream cheese
1 can Durkey's fried onion rings
Cook spinach by package directions. Drain and put back in pot. Add
cream cheese and blend well. Add soup and blend again. Add 1/2 can of
onion rings, reserving 1/2 for later. Blend again and pepper mixture
well. Pour into casserole dish. SPrinkle reserved onion rings on top
and bake at 325 degrees for 20 to 30 minutes or until bubbly; or place
in refrigerator and bake the next day. It keeps well. Makes 8
servings.
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Betsy at TKL (5:58:59 pm) :
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Newsgroups: rec.food.recipes
Carrots Elegante
1 pound carrots, thinly sliced
1/4 cup golden raisins
1/4 cup butter-flavored margerine blend
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 cup sliced, unpeeled almonds
Cook carrots, covered, in 1/2-inch boiling water for 8 minutes; drain.
Turn carrots into a greased 1-quart baking dish. Stir in raisins,
butter blend, honey, lemon juice and ginger. Bake uncovered, at 375
for 35 minutes; stir occassionally. Spoon into serving bowl. Sprinkle
with almonds. Makes 4 servings.
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Betsy at TKL (6:00:57 pm) :
Subject: COLLECTION (4) Thanksgiving Menu, Low-Fat, Diabetic
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
(All recipes are from the Oct/Nov 96 issue of 'Taste of Home' magazine)
GARLIC ROSEMARY TURKEY
LOW-FAT GRAVY
CRANBERRY PEAR CHUTNEY
CRUSTLESS PUMPKIN PIE
GARLIC ROSEMARY TURKEY
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
Cut six to eight small slits in turkey skin insert garlic between the
skin and meat. Squeeze two lemon halves inside the turkey and leave them
inside. Squeeze remaining lemon over outside of turkey. Spray the turkey
with nonstick cooking spray; sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1 hour.
Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer
reads 185 F.
Yield: 8-10 servings.
Diabetic Exchanges: One serving (4 ounces of
white meat without skin) equals 4 very lean meat; also, 144 calories, 57
mg sodium, 88 mg cholesterol, trace carbohydrate, 31 gm protein,
1 gm fat.
LOW-FAT GRAVY
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper
In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until
vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth;
stir until smooth. Add to pan with the remaining broth. Bring to a boil,
stirring occasionally: boil for 2 minutes.
Yield: 2 cups.
Diabetic Exchanges: One 1/4 cup serving equals a free food; also, 19
calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm
protein, 1 gm fat.
CRANBERRY PEAR CHUTNEY
2 cups fresh cranberries
3/4 cup frozen apple juice concentrate, thawed
1 pear, peeled and cubed
1/2 cup raisins
In a saucepan, bring cranberries and concentrate to a boil. Cook and
stir for 5 minutes. Add pear and raisins; cook and stir until berries
pop and pear is tender, about 5-7 minutes. Pour into a serving bowl;
chill overnight.
Yield: 2 cups.
Diabetic Exchanges: One 1/4 cup serving equals 1 1/2 fruit; also, 99
calories, 8 mg sodium, 0 cholesterol, 25 gm carbohydrate, 1 gm protein,
trace fat.
CRUSTLESS PUMPKIN PIE
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugars
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites
and sweetener, beat until smooth. Add the spices and salt, beat until
well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate
that has been coated with nonstick cooking spray. Bake at 325'F for
50-55 minutes or until a knife inserted near the center comes out
clean. Cool. If desired, garnish with a dollop of whipped topping and
sprinkling of cinnamon. Store in the refrigerator.
Sweet 'N Low or Sweet One are recommended for baking.
Yield: 8 servings.
Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2
skim milk; also, 116 calories, 166 mg sodium, 2 mg Cholesterol, 16 gm
carbohydrates, 7 gm protein, 3 gm fat.
--
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vicki,la (6:41:09 pm) : DEEP-FRIED TURKEY
Categories: Fowl, Turkey
Yield: 1 Servings
1 ea Fresh turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade.
Let stand overnight in refrigerator. Use meat injecting needle to inject
all through turkey. Put turkey and marinade in a large plastic bag and keep
in the refrigerator for 1 to 3 days. Remove in time to bring to room temp
before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy
thermometer). Immerse turkey completely and cook for 4 minutes per pound.
Place a pie tin with holes in the bottom in the bottom of the deep fryer to
prevent sticking.
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Shelley LA (7:30:39 pm) : AMBROSIA
8 ounces crushed pineapple (in own juice), drained
1/2 cup chopped walnuts
2 oranges or 1 sm. can mandarin oranges, drained
1 pound seedless grapes
3/4 cup plain low-fat yogurt (6 oz.)
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean
grapes. Peel and section oranges and then cut each section in half. Mix
fruit and nuts into yogurt. Store in refrigerator for a few hours before
serving to blend flavors. Serves 8.
NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened
canned peaches, drained instead of grapes). Each serving provides: 124
calories, 3 total fat (gms), 30 sodium (mgs).
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Shelley LA (7:35:46 pm) : Pistachio Supreme
1 cup cream
1 pkg Pistachio instant pudding
1 can crushed pineapple drained
1 cup minature marshmallows
1 cup chopped pecans
1 container cool whip
Mix pudding with cream. Add pineapple, marshmallows and pecans. Fold in cool
whip. pour into an oblong dish. Refrigerate overnight
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Shelley LA (7:41:03 pm) : Bourbon Sweet Potato Puree
6 pounds sweet potatoes (6 large)
3 tablespoons bourbon
1 stick butter -- softened
2 cups pecan halves
1 teaspoon salt
2 tablespoons dark brown sugar -- packed
Preheat oven to 425. Prick sweet potatoes with a fork. Bake in the middle of
the oven until tender about 1 hour.
When just cool enough to handle, peel potatoes and transfer half to a food
processor. Add bourbon and 6 tablespoons buuter and puree for 30 seconds.
Transfer into bowl. Puree remaining potatoes and put into bowl. Stir well.
Seson with salt & pepper. Puree may be made 2 days ahead and chilled,
covered. Bring Puree to room temperature before proceeding.
Reduce temperature to 325.
In a shallow pan spread pecans a in on layer and bake for 10 minutes. Toss
pecans with remaining butter. Arrange pecans on top of puree and sprinkle
with Brown Sugar. Bake about 30 minutes
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Shelley LA (7:42:41 pm) : Mexican Corn Casserole
2 cup butter -- softened
1/2 cup sugar
4 eggs
1 can green chiles -- chopped
2 cans creamed corn
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
Mix all ingredients together. Pour into greased casserole dish. Bake at 350
for 1 hour.
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Shelley LA (7:51:22 pm) : CHERRY CRISP
1 can cherry pie filling
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter or margarine -- softened
Preheat oven to 375 degrees. Grease an 8 x 8 inch pan. Pour pie filling into
bottom of pan. Mix the remaining ingredients in a food processor and
sprinkle mixture over the cherry pie filling. Bake at 375 degrees for 30
minutes. Serve warm with vanilla ice cream, if desired.
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Pat, CT (8:02:14 pm) : NEW ENGLAND STYLE MASHED/SWEET POTATOES
(REDUCED FAT)
4-5 large red skinned potatoes, scrubbed well
2-3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
salt, pepper, dried parsley to taste
1 TBS butter
1/4 to 1/2 cup 99% fat free chicken broth
add'l lo-fat milk, if needed
100% Vermont Maple Syrup to taste
(herbs, if desired as below)
Scrub red potatoes and peel off nasty parts but leave nice red skins. Peel
sweet potatoes completely. Peel parsnip and slice like you would a carrot.
Cut both types potatoes into chunks. Put into a good size pot with the whole
garlic cloves; add water to cover and bring to a boil. When water comes to
the boil, add sliced parsnips (if using) and reduce to a high simmer for
15-20 minutes. When a large chunk of potato is fork tender, drain veggies in
a colander but reserve liquid for stock or gravy, if you desire.
Transfer veggies to a large mixing bowl. Add your 1TBS butter (if you are
good) and start w/1/4 cup chicken broth. Mix, adding fresh ground pepper,
salt if needed, I also recommend a pinch of sage. (the boiled garlic will
mash right in and you won't even know what that "secret" taste is - ditto
parsnip if using) Add milk and/or broth if creaminess needed, if you just
gotta cheat, throw in those extra butter pats. A TBS of dried parsley is
nice for color and taste here.
When the taste and texture are there for you, add at least 2 TBS 100% maple
syrup. Your eaters will love it and you will be giving them a healthy,
vitamin-rich side. Mangia!
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Betsy at TKL (8:21:08 pm) :
Here's a 'last minute' corn pudding recipe that we like.
Microwave Corn Pudding
2-4 servings
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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Betsy at TKL (8:24:09 pm) :
This looks like a spoon bread recipe -
Date: Thu, 26 May 1994 13:49:12 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Subject: RECIPE: Mother's Corn Pudding (Creek Indian)
This recipe was contributed by a Native American co-worker
to a staff cookbook:
Mother's Corn Pudding - JoAllyn Archambault
1 1/2 to 2 cups chopped nuts and dried fruit (e.g. raisins, berries)
1 cup corn meal
1/2 cup molasses
4 cups milk
1/2 stick butter
1/2 cup sugar
1/4 teaspoon ginger and nutmeg or to taste
1 teaspoon salt
Heat 3 cups of milk to high simmer, when bubbles are bursting
around edge of pot. DO NOT BOIL MILK. Add corn meal to remaining
cup of milk and stir slowly into hot milk. Allow mixture to heat
slowly on medium heat while stirring constantly to prevent lumps
or a scorched pan. Once the mixture has thickened (after approx.
5 - 10 minutes) melt the butter in a separate pot and add to
corn mixture, followed by the salt, sugar, ginger, nutmeg, nuts
and fruit. Finally, add the molasses. Either stir in the molasses
thoroughly to darken the mixture uniformly or stir it in lightly
to create a marbling effect. Pour mixture into a deep, buttered
casserole. Set the casserole in a shallow pan of water and place
it in a slow oven, 300 degrees F, for 2 1/2 hours. If pudding
begins to brown excessively or draw away from the sides of the
casserole, remove immediately, even if sooner than the above
cooking time. The flavors of the nuts and dried fruit should
complement and not overwhelm that of the corn. The pudding can
be eaten hot or allowed to cool for several hours before serving.
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Betsy at TKL (8:27:06 pm) :
From: cookie@cpcnet.com (cookie@cpcnet.com)
To: mc-recipe@mastercook.com
* Exported from MasterCook *
Cheese Scalloped Corn
Recipe By : Jo Merrill
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
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2 Eggs -- beaten
2 Cans Corn, Cream-Style -- 16 oz each
1 Cup Milk
1 Cup Cracker Crumbs
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Cup Cheddar Cheese, Shredded
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
This delicious side dish has a custard-like consistency.
Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon mixture
into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about
35-40 minutes. Makes 8-10 servings.
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Betsy at TKL (8:29:52 pm) :
Vicki,La (8:55:27 pm) : VINEGAR PIE
10/22/1996
2 Tablespoons Butter
1/2 Cup Sugar
3 Tablespoons Flour
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1 Egg
2 Tablespoons Vinegar
1 Cup Water
1 Baked 8 inch Pie Crust
Cream butter and sugar together in a large bowl. Add flour, cinnamon,
allspice, salt, egg, vinegar
and water. Mix well. Pour mixture into the top of part of a double boiler
and cook over hot water
until filling is smooth and thick, stirring constantly so it won't burn.
Pour filling into the baked pie
crust. Serves 6 to 8.
Pie may be eaten as is or topped with meringue and browned lightly in the
oven. If making a 9 inch
pie, double the recipe.
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Betsy at TKL (8:57:49 pm) :
Here's another version:
Old-Time Vinegar Pie
From: Cookbook USA CD
1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9 inch) pie crust, baked
Mix sugar and flour in saucepan. Add water, egg yolks (reserve egg whites),
whole egg, butter and vinegar. Cook until thick. Pour into baked 9 inch pie
shell. For Meringue: Beat reserved egg whites until stiff. Add 4 tablespoons
sugar, spread over pie. Brown meringue lightly.
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Peggy, WA (8:32:33 pm) :
Thanksgiving hint: Pale gravey may be browned by adding a bit of instant
coffee straight from the jar...
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Peggy, WA (8:36:56 pm) :
Thanksgiving hint: Lumpless gravy can be your triumph if you add a pinch of
salt to the flour before mixing it with water.
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Teresa, AR (8:44:37 pm) : I heard a GREAT tip for keeping mashed potatoes
hot and fresh tasting without making them "gummy" on Home and Family:
You can make the potatoes as you normally would, clean and dry your
crockpot, spray it with Pam, or butter flavored spray, then put potatoes in
it (on low). They said they would be wonderful for about 2 hours, so one
could make the potatoes ahead of time...
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Betsy at TKL (9:02:51 pm) :
Pumpkin Leather Roll-Ups
From: Libby's Festive Treats Dec. 1989
Makes one 15x10 inch roll
1 cup Libby's Pumpkin Pie Mix
1 cup unsweetened applesauce
Liberally spray 15x10 inch nonstick jelly roll pan with no-stick spray, or
line bottom and sides with foil. In medium bowl, combine pumpkin pie mix and
applesauce. Spread mixture evenly over bottom of pan; smooth with spatula.
Dry in 140F degree oven for 8-10 hours or until surface is no longer sticky
to touch. Remove from oven; cool slightly. Loosen edges with metal spatula.
Start at narrow end, lift up corners, peel back slowly. (If foil liner is
used, peel off foil.) Cut into desired lengths. Roll up and wrap tightly in
plastic wrap.
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(9:10:51 pm) : * Exported from MasterCook Mac *
Dump Cake
Serving Size : 12
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn Pie filling, cherry
1 cn Pineapple, 20oz. crushed
With juice.
1 Cake mix, yellow
2 Margarine, 2 sticks
4 oz Coconut, shredded
1/2 c Pecans, chopped.
Spread cherry pie filling in 9x13-inch pan. On top of this, spread crushed
pineapple. Sprinkle dry cake evenly over this. Melt 2 sticks margarine and
pour over dry ingredients. Sprinkle with coconut and top
with chopped pecans. Bake at 350F for 1 hour.
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Vicki,La (9:11:49 pm) : Betsy-TKL (11:46:52 am) :
Title: Pumpkin Dump Cake
Categories: Cakes
Yield: 3 servings
4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top. Randy Rigg
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Peggy, WA (9:15:50 pm) :
Dump Cake
Ingredients:
1- 16oz. can fruit pie filling such as cherry, blueberry or apple
1/2 box (2 layer size) yellow cake mix
1/3 cup butter, melted
Preparation:
1.Pour the fruit filling into an 8" x 8" x 2" baking dish.
2.Spread into an even layer.
3.Sprinkle the dry cake mix in an even layer over the fruit.
4.Drizzle the butter randomly over the cake mix.
5.Place on the middle rack of the oven.
6.Bake in a preheated 350 °F oven 30 to 45 minutes until the top is browned
and bubbling
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Betsy at TKL (9:15:56 pm) :
Quick Pumpkin Crunch
From: Libby's Festive Treats Dec. 1989
Make one 13x9 inch cake
3 eggs
2 3/4 cups (30 ounce can) Libby's Pumpkin Pie Mix
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2/3 cup undiluted evaporated milk
1 3/4 cups (1/2 of 18.25 ounce package) yellow cake mix
3/4 cup butter or margarine, melted
3/4 cup pecans, chopped
1 cup flaked coconut
Ice Cream or whipped cream(optional)
In a large mixer bowl, beat eggs. Add pump pie mix, cinnamon, ginger, cloves
and evaporated milk' mix well. Pour into e greased 13x9 inch baking dish.
Sprinkle with cake mix. Drizzle with butter. Sprinkle pecans and coconut
over top. Bake in preheated 325F degrees oven for 55 to 60 minutes, or until
toothpick comes out clean and tops brown and crispy. Cool on wire rack. Cut
into 3x3" pieces. Serve with ice cream or whipped cream, if desired.
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Shelley,LA (9:29:29 pm) : Pistachio Supreme
1 cup cream
1 pkg Pistachio instant pudding
1 can crushed pineapple drained
1 cup minature marshmallows
1 cup chopped pecans
1 container cool whip
Mix pudding with cream. Add pineapple,
marshmallows and pecans. Fold in cool whip.
pour into an oblong dish. Refrigerate
overnight
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Sharon, WI (10:00:25 pm) :
Pumpkin Cake Roll
From: "Great American Recipes" collection.
Preparation time: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F
For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.
Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp. vanilla extract,
blending until smooth.
Preparation:
1. In a large bowl, combine eggs and sugar, beating well. Add
pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
3. Spread batter into a greased and waxed-paper lined 10X15" jelly-
roll pan.
4. Bake at 375F for 15 minutes. Remove from pan.
5. Cool for 15 minutes. Place cake on clean tea towel. Cool 10
minutes longer.
6. From 10" side, roll cake up in towel. Set aside.
7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread filling over
cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with mint leaves
and/or orange slices, if desired.
In case you need additional per serving and USRDA info, it is:
PER SERVING:
Calories 308
Protein 4.7 grams
Fat 14.4 grams
Carbohydrates 41.3 grams
Sodium 283 mg.
PERCE
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Betsy at TKL (10:18:08 pm) :
Found the vanilla wafer cake...
VANILLA WAFER CAKE
From: Cookbook USA CD
1 c. margarine or butter
1 1/2 c. sugar
6 eggs
1 (12 oz.) box vanilla wafers
1 (7 oz.) pkg. flaked coconut, crushed
1/2 c. milk
1 c. chopped pecans
Cream together margarine and sugar. Beat until creamy. Add eggs one at a
time then alternately add crushed wafers, coconut, milk, and pecans. Bake in
tube pan at 275 degrees for 1 1/2 to 2 hours.
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Vicki,La (10:22:22 pm) :
Raspberry-Cranberry Jello
1 pk Raspberry Jello 1 c Boiling water
1 pk Frozen raspberries 1 cn Whole cranberries
Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
until firm. Mrs. Harold T. Cook
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Vicki,La (10:23:01 pm) : WHIPPED JELLO CAKE .. MAGAZINE
Categories: Cakes, Desserts
Yield: 1 Servings
3 oz Raspberry jello
4 1/2 oz Cool whip
8 1/2 oz Crushed pineapple;save juice
1 ea Angel food cake
1/2 c Walnuts; chopped
12 ea Maraschino cherries; chopped
DIRECTIONS ~------------------------------------------------------ ~---
MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN
IT
BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD
FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND
CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR.
-----
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Lora WY (10:25:16 pm) : Raspberry Jello Salad
2 pkgs (3 ooz.) raspberry jello
2 cups hot water
1 can pie filling
dissolve gelating in hot water, add pie filling immediately. Stir and let
set in a 9 x 13 pan or salad bowl
Topping:
1 8 oz. cream cheese
1 small carton cool whip
1 can small crushed pineapple
Drain pineapple, Mix together and spread on top of salad. Chill
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Betsy at TKL (10:26:48 pm) :
Rose Beauty Salad
From: Cookbook USA CD
3 oz. pkg. black cherry Jello
3 c. hot (boiling) water
3 oz. raspberry Jello
No. 2 can cherry pie filling
TOPPING:
1 c. sour cream
1 1/2 c. miniature marshmallows
Dissolve Jello in hot water. Stir in pie filling while mixture is hot, chill
until syrupy. Pour into mold or 9x13 inch pan. Chill until firm. Mix sour
cream and marshmallows for topping. Let stand at least 2 hours. Spread on
gelatin.
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Vicki,La (10:28:47 pm) : Raspberry Jello Salad
2 (3 oz) pkg raspberry jello
2 cups boiling water
2 cups apple sauce
2 (10 oz) pkg frozen raspberries
Dissolve jello in boiling water; stir in apple sauce, add rasberries.
Chill to set.
Lois -- Customer Service
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Peggy, WA (10:57:40 pm) :
Using vinegar to baste a turkey?
Some North Carolinians baste with a mixture of water, vinegar, salt and
peppers. Others, add a mixture of salt, red peppers, vinegar and water to
the end product.
Being an acetic acid, vinegar is a tenderizing agent. Vinegar also helps cut
the greasy feeling of fat pork. When used in proper proportion, it also adds
a pleasing tartness to sauces.
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Peggy, WA (11:04:00 pm) : Smoky's Scratch Basting Sauce
From: "The Great American Barbeque Instruction Book."
1 Onion - medium, chopped
2 cloves Garlic - crushed
2 Carrots - medium, chunked
2 stalks Celery - with leaves, coarsely chopped
2 Bay Leaf
1 teaspoon Thyme - heaping
1 Lemon - juiced and whole lemon
included
1 Tablespoon Salt - non-iodized, heaping
1 Tablespoon Black Pepper - fresh ground, heaping
1 quart Water
Simmer above in stainless pot for 30 minutes. Then add:
1/2 pound Butter - unsalted
1 pint Apple Cider Vinegar
Strain, baste meat and let dry and baste again before placing on
grill. Baste at 10-15 minute intervals, during cooking.
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Peggy, WA (11:14:53 pm) :
Turkey Simon and Garfunkel
(Serves 3-6)
3 turkey breast tenderloins
1/2 cup butter, softened and divided
salt and pepper to taste
6 slices mozzarella cheese
flour
1 egg, beaten
fresh bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup dry white wine
Flatten turkey breast tenderloins between sheets of waxed paper. Spread each
breast with 1 teaspoon butter and sprinkle with salt and pepper. Place 1
slice of cheese on each piece of turkey, then roll and tuck ends, fastening
with toothpicks if necessary. Coat lightly with flour. Dip in egg. Roll in
bread crumbs and arrange in a baking dish. Melt remaining butter and add
parsley, sage, rosemary and thyme, Pour butter mixture over red, 30 minutes
at 350ø. Pour wine over turkey and baste with butter drippings; bake 20-30
minutes longer. Remove toothpicks and serve.
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Prua (11:25:43 pm) : Monkey Bread
Serves many many hungry people.
Buy one package of frozen white bread dough from the super market (one
package contains three loaves). Defrost in the fridge overnight.
Melt one stick or more of butter in the microwave.
Combine about one cup of white sugar and about one cup of brown sugar and
some cinnamon in a bowl.
Take the three loaves of white bread dough and pick off small pieces and
roll these peices into balls (about two inches in diameter).
Roll each ball of dough into the melted butter and then the sugar mixture
and then toss into a bundt pan. Repeat until all the dough is finished or
the bundt pan is 2/3 filled (whichever comes first).
Place the bundt pan in a preheated oven and bake according to the directions
on the dough package -- and then continue baking until the entire bread is
cooked (this requires a bit of practice -- if you turn the bread onto a
plate and the inside falls apart and is raw, just throw everything back into
the bundt pan and bake anther 15 minutes before trying again!).
This bread has a cinnamon bread taste and a sticky bun texture. It is best
eaten by hand with each person tearing apart the bread piece by piece. This
recipe is best servered at picnics!
Ta da!
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Liana,TX (01:16:06 am) : SEASONED LEG OF LAMB
from BH&G Complete Step~By~Step Cookbook
1 6- to 7-pound leg of lamb
Olive oil
1/2 cup fine dry bread crumbs
3 tablespoons snipped parsley
2 tablespoons butter or margarine
2 teaspoons finely shredded lemon peel
1 clove garlic, minced
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
Have meatman bone leg of lamb, leaving shank bone intact. Remove thin fat
covering. Rub roast with oil. Combine bread crumbs, parsley, butter, lemon
peel, garlic, salt, oregano, basil, rosemary, and pepper; mix well. Spread
over entire inside cut-surface of roast. Skewer roast shut. If necessary,
tie with string.
Place roast on rack in shallow roasting pan. Insert meat thermometer. Roast,
uncovered, in 325 oven for 2 to 2 1/2 hours or until thermometer registers
150. Makes 12 servings.
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Liana,TX (01:21:39 am) : COUNTRY STYLE LEG OF LAMB
from Special Occasions: The Best of Martha Stewart Living
To serve 8
1 6- to 8-pound leg of lamb, bone in
6 garlic cloves, peeled and sliced
Fresh rosemary
Fresh thyme
Salt and freshly ground pepper
2 bunches of parsley
1 1/2 cups balsamic vinegar
1. Heat oven to 400. Trim fat on lamb to 1/4-inch thickness. Cut small,
random incisions in the fat and insert garlic and herbs. Sprinkle with salt
and pepper. Put lamb fat side up in a roasting pan, place in oven, and cook
for 30 minutes.
2. Using a mortar and pestle, cursh the parsley, then combine with vinegar.
Pour over lamb and continue to cook, 1/2 hour more for very rare (120 on
meat thermometer), or longer to taste (125 for rare, 130 for medium rare).
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Liana,TX (02:26:14 am) : FRESH CRANBERRY SAUCE
From The Dallas Morning News
Source: Priscilla Shaffer
1 cup sugar
1 cup water
1 (12-ounce) package fresh cranberries
In a heavy saucepan over medium heat, mix sugar and water; stir to dissolve
sugar. Bring to a boil and add cranberries; return to a boil, then reduce
heat. Boil gently, stirring occasionally, for 10 minutes. Remove from heat.
Cool completely at room termperature, then refrigerate. Makes
2 1/4 cups or 18 servings.
Per serving: Cal: 49 (1% fat)
Trace fat
Fiber 1 g
No cholesterol
Trace sodium
Carbohydrates 13 g
Calcium 1 mg
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END OF FILE
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