recipelink.com Chat Room Recipe Swap – 01-14-00
13 Off Topic Recipes

susannahoh (10:34:09) : PUMPKIN CUSTARD FOR DIABETICS
Leora N. Campbell

2 cups pumpkin, cooked or canned
2 eggs
1 cup milk skimmed
1 teaspoon cinnamon
1 teaspoon ginger
Non-caloric sweetener as desired

Beat eggs with sweetener. Add milk and mix well. Add spices and pour into eight-inch pie pan. Bake in moderate oven fifty to sixty minutes. Test by inserting knife; when knife comes out clean, custard is finished. Cut into six equal portions when chilled. This pie will keep wedge shapes without crust. One-sixth of custard=61 calories.
Yield: 6 servings

narragansett,RI (10:18:42) : RANCH CHICKEN

chicken
Ranch dressing
bread crumbs paprika

Use ingredients in amounts to your needs.

Dip chicken in the ranch dressing. Spoon bread crumbs over the chicken to cover the top.
Place in a foil lined pan. Bake uncovered at 350 for 1 1/4 hours.

Quick & easy
Enjoy: Frank

susannahoh (10:04:27) : PEANUT BUTTER PIE
Bessie Smith

2/3 cup flour
1 cup white sugar
¼ teaspoon salt
4 cups milk
6 egg yolks (save whites)
¼ cup butter
2 teaspoons vanilla
2 baked pie crusts
Pie Topping:
¾ cup peanut butter
1½ cups powdered sugar
6 egg whites

Cook flour and white sugar, salt, milk and eggs yolks until blended and the consistency of pudding. Add butter and vanilla. Let cool. Mix to crumb consistency, the peanut butter and the powdered sugar. Put one- third of crumbs in two baked crusts. Put pie filling in pies, then sprinkle crumbs on top of filling. Beat eggs whites until stiff. Pile on top of pie filling and crumbs. Spoon on the rest of crumbs. Brown in oven.
Yield: 2 pies

susannahoh (09:55:54) :
ROSALYN CARTER'S SOUTHERN PEANUT BUTTER PIE
June Zipperian

½ cup sugar
¼ cup cornstarch
2 cups milk
2 tablespoons butter
3 egg yolks
1 teaspoon vanilla
4 teaspoons sugar
3 egg whites
1 cup confectioners sugar
1½ cup smooth peanut butter
1 pie shell, baked

Mix the sugar and cornstarch. Add milk and egg yolks. Cook over low flame, stirring constantly. When mixture is thick, add butter and vanilla. Meanwhile, beat egg whites and sugar. Set aside. Then combine the confectioners sugar with the peanut butter. Put two-thirds of the peanut butter mixture in baked pie shell. Put filling mixture on top and top
with meringue made from the sugar and egg whites. Sprinkle remainder of peanut butter mixture on top of meringue. Bake at 325 degrees for about ten minutes or until brown.

KellyWA (09:52:50) : Apple-Cranberry Crumb Pie

Pie Crust:
2 cups all-purpose flour
6 tablespoons vegetable
shortening (Crisco)
6 tablespoons unsalted butter
6 tablespoons chilled water
1 teaspoon salt

Apple-Cranberry
Filling:
6 to 8 Granny Smith apples
1 cup sugar
2 tablespoons cinnamon
1 tablespoon nutmeg
2 tablespoons
all-purpose flour
1/2 cup cranberries (fresh or frozen)
2 tablespoons orange juice

Crumb Topping:
1/2 cup sugar
1/2 cup unsalted butter
1 3/4 cup all-purpose flour
1/4 cup oats
2 tablespoons chopped pecans
2 tablespoons cinnamon

To make the dough:
Combine butter and shortening, and place in refrigerator until cold. Place flour in a
large, wide mixing bowl and add the butter and shortening. With a pastry blender or
two knives, cut the fats in until the mixture resembles coarse crumbs the size of
hazelnuts.

Combine the salt and chilled water. Pour slowly over the surface. While stirring, mix
with a fork until mixture looks lumpy. Gather mixture together, form into a ball and
wrap in plastic. Refrigerate dough for at least 3 hours before using.

To make the filling:
Cut the apples into quarters. Peel, core and slice each quarter lengthwise into 4 or 5
slices. Place the apples in a bowl; cover with water and about 2 tablespoons lemon
juice.

In large bowl combine remaining ingredients except for cranberries. Drain apples,
pat dry, add to mixture and mix until apples are coated. Add cranberries last; do not
mix too hard or cranberries will bleed. Set aside.

To make the topping:
In medium mixing bowl, smooth together soft butter and sugar. Add remaining
ingredients; rub by hand until crumbly. Set aside or refrigerate until ready to use.

To assemble the pie:
Place dough on top of floured work surface. Starting in the center, roll out to edges
in all directions, making sure your rolling pin and surface is floured as you work.
Once you have a circle that is about 1 1/2 inches larger than the pie dish, brush off
excess flour from surface of dough.

Fold in half and place in the middle of pie dish. Unfold dough, lift and press into
base of dish.

Using a sharp knife, trim excess dough from sides. Sprinkle about 2 tablespoons of
bread or cake crumbs around bottom of pie dough.

Spoon apple filling into center, making an even mound. Dot pieces of butter over
top. Spread crumb mixture evenly over top.

Bake at 400 degrees for 40 minutes to an hour, or until sides and top are brown.

susannahoh (09:51:48) : This is the first bread my mom let me make all on my own.

COUNTRY KITCHEN OATMEAL BREAD
Susannah West
This bread has been a favorite in our family for over forty years.

Approximately 6 cups flour
2 1/2 teaspoons salt
2 teaspoons margarine or butter
1/2 cup molasses
1 cup rolled oats
2 cups boiling water
2 packages yeast
1/3 cup lukewarm water, to be used to soak yeast

Place oats, molasses, margarine and salt in a large bowl. Pour boiling water over this. Soak yeast. When it has grown, stir and add to the oats, molasses, margarine and salt mixture. Next, add two cups flour, then two more. Knead in the last two cups. Knead dough until smooth and elastic. Grease top, cover with towel and let rise until doubled in bulk. Punch down dough, divide, and place in two well-greased loaf pans. Cover; let rise until double in bulk. Put in oven at 325 degrees on rack about four inches from bottom. Bake for fifty minutes.

KellyWA (09:46:37) : Taffy Apple Cheesecake Pie

Filling:
2 Tbsp. butter or margerine
1/2 c. firmly packed brown sugar
4 med. apples,peeled,cored, sliced thinly
(I prefer Granny Smith)
21 Caramels, unwrapped
1/4 c. half and half
1 8oz. pkg. of cream cheese
1/2 c. firmly packed brown sugar
1/2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 egg

Crust:
1 15oz. Pillsbury Refrigerated Pie Crusts

Topping:
1/2 c. chocolate chips, chopped finely
3/4 c. pecans or walnuts, chopped finely

Garnish:
1 8oz. Cool-Whip (frozen whipped topping), thawed 1 tsp. pumpkin pie spice

In a large skillet, or saucepan, melt butter and 1 /2 c. brown sugar; stirring constantly. Add
apples; cook and stir 12-15 minutes until apples are caramel in color and tender. Set aside. Drain
if necessary.

In top of double-boiler or heavy saucepan, melt caramels with half and half until mixture is
smooth, stirring frequently. Keep Warm!

In a small bowl, beat cream cheese and 1/2 c. brown sugar until light and fluffy. Add 1/2 tsp.
pumpkin pie spice, vanilla, and egg; beat until blended.

Prepare pie crust as directed on box, do not poke holes as requested this is a filled pie.

Heat oven to 350 degrees. Fold half of caramel mixture into cream cheese mixture, and the other
half of caramel mixture into the apples. Mix Well. Spoon apple mixture into cooled pie crust. In a
small bowl, combine topping ingredients; reserve 2 Tbsp. mixture. Sprinkle remaining mixture on
top of apple mixture in pie crust. Top with caramel cream cheese mixture.

Bake at 375 degrees for 35-45 minutes until deep golden brown or until pie is set. Cool
completely. Refrigerate for 30 minutes, or until COLD. Fold 1 tsp. of pumpkin pie spice into
whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 Tbsp. topping. Store
in refrigerator.

This makes 8-10 servings. Total Calories: 560 per 1/10 recipe. Total Fat: 33 g

KellyWA (09:44:41) : Harvet Time Praline Apple & Cranberry Pie

Pie:
3/4 c. brown sugar
1/2 c. vanilla dessert mix
1-1/2 tsp. cinnamon
6 c. sliced Granny Smith apples
1-3/4 c. fresh cranberries
2 tbsp. fresh lemon juice
One 9 inch prepared, unbaked pie crust

Combine first three ingredients. Add
apples, cranberries, and lemon juice;
toss to coat. Spoon into pie crust,
forming a mound in center. Bake at 350
for approximately 1-1/2 hours or until
apples are tender. Cover with foil the
last 30 to 45 minutes to prevent over-
browning. Uncover and let cool on a
wire rack.

Topping:
1/2 c. unsalted butter
3/4 c. brown sugar
2 tbsp. evaporated milk
1-1/2 tsp. vanilla extract
1/2 tsp. caramel flavor
1c. chopped pecans or walnuts

Melt butter along with brown sugar and
milk in a heavy skillet overlow heat,
stirring frequently. Increase heat and
bring to a simmer, stirring constantly.
Stir in vanilla, caramel flavor, and
nuts. Pour mixture into a bown and let
stand until cool and just slightly
thickened, stirring occasionaly, about
10 minutes. Spoon topping over pie,
covering completely. Let stand until
topping sets, about 30 minutes.
Makes 10 servings.

Marie/ME (07:38:54) : CREAM CHEESE BREAD PUDDING
from the TSR site

1 (16 oz) loaf French bread
2 large eggs, divided
4 large egg whites, divided
1 cup sugar, divided
1 tsp. vanilla extract
1 tsp. imitation butter flavoring
3 cups skim milk
1 tsp. ground cinnamon
1 (8 oz) pkg. fat-free cream cheese, softened

Preheat the oven to 350 degrees. Cut the French bread into 1-inch squares. Place the bread in a 13 x 9 x 2-inch baking dish. In a large bowl, lightly beat
together 1 egg and 3 egg whites. Add ½ cup of the sugar, the vanilla, and the butter flavoring; mix well. Slowly add the milk to the egg mixture, mixing
well. Pour over the bread squares. Sprinkle the mixture with the cinnamon. In a large mixing bowl, beat the cream cheese with the remaining sugar. Add
the remaining egg and egg white, blending until smooth. Spread the mixture evenly over the soaked bread. Bake, uncovered, for 45 minutes, or until firm.
Let cool slightly.

jackiepgh (07:02:33) : Broccoli Casserole

1 head of broccoli, cut into little "trees" and parcooked
6 slices American cheese
half stack of Ritz crackers, crushed
1/4 c. melted butter

Place parcooked broccoli in baking pan, top with cheese slices, dump crushed crackers on top and pour butter on top. Bake at 325 about 30 minutes or until the cheese is thoroughly melted.

Dawn-NYS (05:06:42) : Pork Chops

4 Pork chops
1/2 c Flour
2 ea Eggs, beaten
1 c Bread crumbs
1 c Parmesan cheese
3 T Butter

Mix bread crumbs and parmesan cheese in a shallow bowl. Dip chops in
flour, then in egg, then dredge in bread crumb mixture.

Melt butter in a large skillet and brown chops. Reduce heat, cover
and cook for about 3 minutes. Remove cover and continue cooking till
chops are completely cooked.
Season with salt and pepper; serve with lemon and butter noodles.

John (02:24:20) : Cheesy Eggs

cheese 22oz
milk 1/4 pt
eggs 2
plain flour 5oz
sat/pepper
boiled eggs deshelled & dry

Method
Mix the flour salt/pepper eggs cheese together in a mixer then pour in a small amount of milk in till you form a dough.Rap the dough round the COOKED BOILED eggs & pop in the deep fat fryer till golden brown.

Dawn-NY (12:26:28) : Swisscamole Burgers
Yield: 4 Servings

1 lb Lean ground beef
1 1/2 ts Salt; divided
1/4 ts Pepper
2 Ripe avocados
1 tb Grated onion
1 tb Lemon juice
1/3 c Mayonnaise
4 sl Bacon; cooked and crushed
4 sl Swiss cheese
4 Buns

Combine meat, salt and pepper. Make 8 small
patties. Mix together avocados, salt, onion, lemon
juice, mayonnaise and bacon. Place a slice of
cheese on 4 of the patties and top with avocado
mixture. Top with plain patties pressing edges to
seal. Cook as desired. Serve on buns.