recipelink.com Chat Room Recipe Swap
02-29 to 03-03-2000 – 26 Assorted Recipes

Lori.NY (08:03:37) : No Bake Chocolate Oatmeal Cookies

2 c sugar
1/2 c milk
1/4 c margarine
1/2 c cocoa
1/2 c peanut butter
3 c uncooked oats
1 tsp vanilla

combine sugar, milk, margarine and cocoa in a saucepan; cook over low heat until mixture boils. Boil 1 min.. Remove from heat; stir in peanut butter, vanilla and oats. Drop dough by tsp. full onto wax paper. Let cool until firm. Makes about 2 doz. cookies.

Lori.NY (08:03:37) : No Bake Chocolate Oatmeal Cookies

2 c sugar
1/2 c milk
1/4 c margarine
1/2 c cocoa
1/2 c peanut butter
3 c uncooked oats
1 tsp vanilla

combine sugar, milk, margarine and cocoa in a saucepan; cook over low heat until mixture boils. Boil 1 min.. Remove from heat; stir in peanut butter, vanilla and oats. Drop dough by tsp. full onto wax paper. Let cool until firm. Makes about 2 doz. cookies.

sandy (01:11:48) : glazed carrots and onions

3 bouillon cubes,chicken or beef
6 medium carrots,scraped and cut into quarters
12 small onions peeled or 4 medium sliced
1/4 cup butter
1 tsp sugar
2 tbsp chopped parsley or fresh basil.

in a large saucepan combine 2 of the bouillon cubes with the carrots. add boiling water to cover; stir to dissolve the bouillon .cover. cook 10 minutes.
add onions and cook 6 minutes longer or until vegetables are tender. drain.
in a large skillet melt butter. add the remaining bouillon cube and sugar.stir until cube is dissolved.
add vegetables. cook until golden brown and glazed, stirring frequently.
transfer to serving dish. sprinkle with chopped parsley or fresh basil.

you can use other fresh herbs or watercress to sprinkle on top.you can also use 1 pkg frozen small carrots.
I usually use baby carrots because there sweet.

MED/TN (12:10:17) : Terrytx (10:22:55 AM) :

Apricot-Glazed Carrots
Recipe By :Southern Living-9/98
Serving Size : 6

2 pounds carrots -- sliced
1 1/4 teaspoons salt
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
fresh Italian parsley -- garnish

Cook carrots and 1 tsp salt in boiling water to cover in a large saucepan 15-20 min. or until tender; drain. Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 salt, nutmeg, orange rind and juice. Add carrots, and toss to coat. Garnish, if desired.

chiqui,.new.orleans (12:05:55) : roasted potatoes in the oven....just cut-up unpeeled, scrubbed potatoes into large cubes, drizzle with olive oil, sprinkle with a little dried rosemary, and lots of chopped fresh garlic and black pepper....sliced onions could be added also if there are not too much onions in the chicken!! Roast at 375-400 stirring once in a while..until well browned

ilovespinach/LA (01:50:53) : Pralines

1 cup whipping cream
1 lb. Light brown sugar
2 cups pecan halves
2 tablespoons margarine, room temperature

Mix cream and brown sugar together in a 4-quart glass mixing bowl.
Microwave on high, 100 percent, 13 minutes (stirring not necessary).
Candy thermometer reading should be 227 degrees, soft ball stage.
Quickly add pecans and margarine, stirring to mix.
Drop candy by teaspoons unto a sheet of foil.

Yield: 40 pralines.

Creole Pralines

1/4 Cup water
2T margarine
1 Cup light brown sugar, firmly packed
1 Cup Confectioner's sugar
1/2 teasp vanilla extract
1 Cup chopped pecans

Place large towel on counter w/wax paper on top;
In medium saucepan, add water and butter;
Bring to boil;
Stir in sugars;
Bring back to boil;
Boil and stir 1 minute only;
Remove from heat;
Stir in vanilla and pecans;
Beat by hand until it begins to thicken slightly;
Note: DO NOT OVER BEAT! candy will harden too soon;
Immediately drop from teaspoon on to wax paper;
Cool and store in covered container.

PECAN PRALINES

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans

Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it
reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat
and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is
smooth and creamy. Drop by spoonful onto waxed paper. If the candy does not
harden within 10 minutes, it may be cooked some more.

Yield: Approximately one dozen

Pecan Pralines
(From an old Godchaux Sugar Refinery recipe book printed
approx. 1879)

3 cups white sugar
1 cup light brown sugar
1 1/2 cups water
3 cups broken pecan meats (you can use halves; I prefer
pieces)
1 tbls butter or margarine
1 tsp. vanilla

Place sugars and water in larger heavy pot. (I use as old heavy
iron pot.) Bring to boil. When sugars are dissolved, add
pecans. Turn heat down and allow mixture to gently simmer
uncovered, stirring occasionally. Cook for approx. 15 -20
minutes..."until the mixture grains when metal spoon is rubbed
against side of pot." (This is direct wording from original
copy.) Remove from heat. Add margarine and vanilla. Stir
mixture until it appears to granulate and adhere to the spoon.
Drop by spoonfuls onto plain wax paper. Allow to cool before
removing and enjoy.

This is what pralines really tasted like in the 1800's. Most of
today's pralines have milk in their recipes and are not the
authentic taste. The Godchaux Sugar Refinery was an old
company in New Orleans, LA. If you don't cook this long
enough, put it back and cook longer. If you've cooked it too
long and it gets hard before you've finished "dropping...", add
a little more water and return to simmer once more.

PRALINES

1-1/2 sticks unsalted butter
1 cup sugar
1 cup light brown sugar
½ cup cream
1 cup milk
3 cups rough chopped pecans
2 tablespoons vanilla extract

In a large heavy-bottomed aluminum pot melt the butter over high heat. As
soon as it is melted add the sugars and cream. Cook for 1 minute, whisking
constantly. Add the milk and pecans and cook for 4 minutes, still whisking.
Reduce the heat to medium and continue cooking and whisking for 5
minutes. Add the vanilla and continue whisking and cooking until done,
about 15 minute. Check with your candy thermometer, it should read 240
degrees. Remove from the heat. Spoon the batter onto a cookie sheet that is
lightly buttered. Use two spoons, one to scrap the batter off the other, and
form the batter into 2-inch patties. Cool.

Pecan Pralines

1 CUP EVAPORATED MILK
1 1/2 CUPS WHITE SUGAR
1 1/2 CUPS BROWN SUGAR (TIGHTLY PACKED)
1 TBS VANILLA
4 TBS LIGHTLY SALTED BUTTER (1/2 STICK)
2 CUPS SHELLED PECAN HALVES

Lay out a 4 or 5 foot long sheet of freezer paper shiny side up on a table, then mix the milk
and both sugars in a two quart sauce pan and place over a medium low flame. Stir the
mixture often to keep the sugar from burning. After the milk and sugar boil it will begin to
thicken. Allow time for the mixture to become very thick then add the butter and vanilla.
This will cause the mixture to become very thin and it needs to cook until it re-thickens.

Once the pralines thicken again add the pecans, stir them in, and coat all of them with the
mixture.

Use a 2 tablespoon serving spoon to pour (or spoon) the pralines onto the freezer paper.
Then allow the candy to cool to room temperature which should be around 75 degrees.

DARK CREOLE PRALINES

2 c. dark brown sugar
1 c. light brown sugar
1 c. water
1 c. cream
3 c. pecans

Combine sugars, cream and water in a saucepan. Cook at 250 until it
thickens to form balls. Stir frequently. Remove from heat. Beat until creamy.
Fold in nuts. Drop spoon-sized amounts on a lightly oiled cookie sheet. Will
set up immediately.

1st Prize Pralines
(Won't Work on a Rainy Day)

2 CUPS SUGAR
1/3 TEASPOON SODA
1 3/4 CUPS MILK
1 CUP PECAN PIECES
1 TABLESPOON BUTTER
1 TEASPOON VANILLA

Mix sugar and soda and add milk; bring to foaming boil.
Watch very closely because as the boil begins, foam will
rise to the top of the pot and overflow unless you
quickly reduce heat and stir constantly.
After regulating heat to maintain an even rolling boil,
set timer for 18 minutes.
Stir occasionally during the cooking time to incorporate
the accumulated foam.
If brown slubs appear before it is "done," don't panic;
just quickly stir from the bottom of the pan and lower
the heat. It will clear up. It is only scorched a little
and won't affect the taste or the final color.
The closer it gets to being ready, the more you will feel
it getting thicker on the bottom of the pan when you
stir, and the overall color will darken.
You will need to stir almost constantly for the last 3 or
4 minutes prior to getting the "done" signal by testing.
Start testing for "doneness" no later than when the
timer goes off, preferably a little before. This may
sound silly, but the cooking time is different depending
on the humidity and other weather factors.
Drop a small drop or two of the mixture into a glass of
water.
When the mixture solidifies before reaching the bottom
of the glass, the pralines have cooked enough.
Add the pecans, butter, and vanilla and continue
cooking, stirring constantly for another couple of
minutes by the clock.
Test one more time to be sure the test drop solidifies
before reaching the bottom of the glass.
Remove from heat and beat, preferably with a wooden
spoon, for approximately 5 or 6 minutes. The mixture
will slowly become firm during the beating process, and
its appearance will change from shiny to dull.
Rotate and tilt the container while beating to allow the
mixture to go from one side to the other to facilitate
cooling.
Beat until the mixture gets a dull (instead of a shiny)
finish. Be sure it is ready; then start dropping by
spoonfuls onto wax paper. Once it starts firming up, it
does so VERY FAST. Drop quickly, or you will wind up
with one fine first class mess of globby pralines that
will have firmed up in the pan you are using.
Sometimes I get someone to help me, and as I drop the
praline mixture out of the spoon, my helper uses
another spoon to scrape my spoon empty, thereby
quickly releasing all the mixture onto the wax paper.
This speeds up the entire process considerably and
eliminates the possibility of the pralines getting hard
too soon. The entire process from start of boil to the
dropping of the last praline should take no longer than
about 30 to 40 minutes at most. These are divine
pralines!

TIP: This recipe won't work on a rainy day, so don't try
it. Even an extremely humid day is "iffy."

YIELD: 25 to 30 pralines, depending on size.

Pralines II
Microwave

3/4 CUP BUTTERMILK
2 CUPS SUGAR
2 CUPS HALVED PECANS
1/8 TSP SALT
2 TBS BUTTER
1 TSP BAKING SODA

Stir together buttermilk, sugar, pecan halves, salt and butter in a 4 or 5 quart dish. Cook on high
(100%) for 12 minutes, stirring at 4 minute intervals stir in baking soda until foamy. Cook on high for
1 minute. (This last step gives the pralines a caramel color.) Beat mixture until tacky (about 1
minute). Drop by teaspoonfuls on a sheet of foil. Allow to cool then peel from foil.

Yield: 5 Doz

LOUISIANA PRALINES

1 C Brown sugar
1 C White sugar
1/4 tsp. Salt
3/4 C Evaporated milk
3 Tbs. Butter
1/2 tsp. pure vanilla extract
1 1/2 C Pecan pieces

1. Mix sugars, salt and evaporated milk in a
heavy saucepan.
2. Slowly bring to a boil until the soft ball stage is
reached on a candy thermometer, about 234
degrees. Quickly remove mixture from heat and
beat until creamy.
3. Stir in butter, vanilla and pecans.
4. Drop by spoonfuls on buttered wax paper and
cool. Wrap in aluminum foil and store in
tightly covered containers.

Yield: about 20 pralines

Lori.NY (05:16:53) : HERSHEY CAKE

DO NOT use electric mixer !!

With a wooden spoon cream together:

1 cup margarine
1 cup sugar
1 tsp. vanilla

Stir in 4 eggs one at a time, mixing well after each.
Stir in 1 16 oz. can Hershey syrup and 1 cup flour.

Pour into greased & floured 13X9 pan.
Bake in 350 oven for 25 to 30 mins.

Icing

As soon as cake comes from oven, prepare icing.
In a saucepan bring to a boil:

1 cup sugar
1 stick margarine
1/4 cup milk

Boil for 3 mins. Remove from heat and add 4 Plain Hershey Bars. (regular size they come 6 in a pack)
Stir till smooth. Pour on hot cake . Sprinkle with chopped nuts (optional) I sometimes do half the top with nuts..
Let cool and refrigerate. Cut into squares..( If I am taking the Hershey Cake to party or work I cut in squares
and put in decorated Xmas, Halloween, or Birthday cupcake papers)

lisa,MI (04:29:50) : CHICKEN and RICE BAKE

1 can cream of mushroom or cream of chicken soup
1-1/3 cup water
3/4 cup uncooked rice
1/4 tsp paprika
4 boneless, skinless chicken breast halves

In a 2-qt. baking dish mix soup,water rice and paprika. place chicken on top of rice mixture. Sprinkle with additional paprika. COVER on bake at 375 for 45 minutes or until done. serves 4
I usually add to this before baking, shredded cheddar cheese, chopped broccoli or some frozen peas, and some chopped onion. sorry it took so long Gina!!

Gina,.Fla (04:15:25) : Kathleen's Corn Muffins

yields 9 muffins

1 c. flour
1 c. cornmeal
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1/2 c. butter, softened
1 c. half and half
1 egg, lightly beaten

Preheat oven to 400. Grease muffin tins

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add butter and mix til crumbly. In a separate bowl, mix the half and half with the egg and fold in the liquid mixture into the flour mixture. Spoon into tins filling to the top. Bake 25 mts. They will not get very brown on top.

Gina,.Fla (04:11:48) : Kathleen's Irish Soda Bread

makes 2 loaves

4 c. flour
2 T. sugar
1 T. baking powder
1 t. baking soda
1 t. salt
1/2 c. butter
1 c. raisins
3 T. caraway seeds
2 c. buttermilk

Preheat oven to 375. Lightly grease a cookie sheet.

In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or fork, cut in the butter til mixture resembles coarse meal. Add raisins and caraway seeds and toss lightly. Add buttermilk and toss mixture until all dry ingred. are moistened. Dough will be very soft.

Form dough into a ball and lightly knead on a floured board for about 30 seconds or until dough is smooth. Divide dough into two portions and shape into balls. Place them on the cookie sheet and with a sharp knife, cut an X on top of each one.

Bake for 50 mts.

Gina,.Fla (06:56:08) : Gratin Dauphinois
serves 6 as a side dish

This is the classic potato gratin from eastern France, and from every self-respecting bistro anywhere in France or America. Serve this gratin with a simple roast chicken and a bottle of red wine.

1 qt. milk
3 large garlic cloves, minced
salt and pepper to taste
grated nutmeg to taste
8 med. potatoes
butter to butter the gratin dish
1 1/2 c. grated Gruyere
1 1/2 pints heavy cream

Place the milk and garlic in large saucepan, season with salt, pepper and nutmeg. Bring to a boil and simmer for 15 mts.

Preheat oven to 450. Peel the potatoes and slice them thin on a mandoline. Place the slices in the hot milk and cook gently for 10 mts. Immediately drain the potatoes in a colander reserving the milk for another use if desired. Butter an oval gratin dish and place half the potatoes in the dish neatly arranged sprinkling each slice with salt, pepper and nutmeg. Cover with half the grated cheese, place the second half of the potatoes on top repeating the above procedure. Top with the remaining cheese and pour the cream over and around the potatoes. Cover loosely with foil and cook for 45 mts. Remove the foil and place under broiler til it is browned and bubbly. Serve immediately.

chiqui,.new.orleans (05:18:19) : Southern Style Biscuits

1/2 solid shortening, such as Crisco
5-7 cups White Lily Self Rising Flour
1 cup buttermilk (don't use the low fat if you can find the regular)

Preheat oven to 450 degrees F. Grease a baking sheet with a little Crisco.

Place flour in a deep bowl and make a well in the center. Pour in the buttermilk. Using your fingers, work in the shortening into the buttermilk and gradually start incorporating the flour.....using your hands only!!

Gently stir in the same direction until dough forms a ball. You can either roll our and cut biscuits on a floured surface, or pinch off an amount to just fir the palm of your hand and shape into a biscuit. You can first make it into a ball and then pat it out slightly. Transfer to prepared baking sheet and lightly pat the top of each biscuit with a little water. Bake about 12-14 min. depending on how dark you like them......Serve HOT with lots of sweet butter and preserves or like my mom...with apple jelly & Fried Chicken

chiqui,.new.orleans (05:03:51) : CHIQUI,.NEW.ORLEANS (10:08:46) : Chiqui's Chicken and Dumplings

1 (5 lb) hen, cut-up
8-10 cups cold water, to cover hen

2 heaping tablespoons chicken soup base
1 large rib celery with the leaves, cut into large pieces
2 green onions, cut in half
1 med. onion, quartered
4 sprigs parsley
1 teasp. lemon-pepper
1 clove garlic, left wholePlace all ingredients in large pot and make sure the water covers the hen by at least 2". Bring to the boil, reduce heat and simmer until tender. Remove hen and while still warm, remove meat from the bones. Strain broth and refrigerate for at least 3 hours. Remove hardened fat from broth and measure out 2 cups congealed broth. Return remaining broth to a large pot and bring up to heat. Meanwhile make dumplings:

NOODLE STYLE DUMPLING

3 cups flour
1 stick butter
1 large egg, beaten
3 drops yellow food coloring
reserved cold broth

In a bowl mix flour, butter, egg, and food color until mixture resembles coarse meal. Add enough cold broth to make a stiff dough. Roll out dough onto a well floured surface to about 1/4" thick. Using a pizza cutter or a sharp knife, cut dough into 1 1/2" strips and then cut the strips diagonally to make diamond-shaped shapes about 3-4" long. When broth is at a rolling boil, slowly drop in the noodle dumplings. Gently stir to keep from sticking. Lower heat and simmer for about 8-10 min. Add the reserved chicken that has been slightly shredded. Allow to heat through. Sprinkle top with chopped fresh parsley!! ENJOY!!

Sue,.MA (12:33:20) : Kathy Hart's Pizza Casserole
This recipe is from a DJ at my favorite radio station. I haven't tried it yet, but it sounded very interesting....

1 pound hamburger
1 large onion, chopped
1/2 tsp. salt
pepper, to taste
18oz package (2 cups) partially cooked (al dente) macaroni
2 (8 oz.) cans pizza sauce
4 oz. pepperoni slices
10 oz. mozzarella cheese

Preheat oven to 350 degrees.

In a large skillet over medium heat, brown hamburger, drain fat, add onion, salt, pepper. Add macaroni and pizza sauce, mix well.

Put half of the noodle mixture in a 1 1/2 quart casserole dish, top with half of the pepperoni and half of the cheese. Repeat. Bake uncovered for 30 to 40 minutes.

Serves six.

Nutrition values per serving: 600 calories, 30g fat, 35g carbohydrates, 2g fiber, 45g protein, 122mg cholesterol, 1,435mg sodium.

calliope,.NY (09:37:44) : SWEET-AND-SOUR MEATBALLS

Serve these as an hors d'oeuvre or as a main course over rice or
noodles....or, make a box of Couscous, using a can of chicken stock, and add a can of artichoke hearts that you have chopped...YUM!

1- large can Italian-style tomatoes, crushed in puree
2- cans chicken broth bay leaf, thyme and few dashes of cloves
1 1/2 large yellow onions, finely chopped onion
1/4 cup brown sugar, packed
3-4 large garlic cloves, minced
2-fresh lemons, juiced..or vinegar of choice...or combination of both
red pepper flakes, to taste
1-tsp dried Oregano

2 pounds ground turkey or chicken....or you can use a regular Meatloaf
mixture....
1-1/2-cups fresh breadcrumbs
2 teaspoons salt
1 teaspoon ground pepper
1/2-large yellow onion, grated
1- large garlic clove, finely minced
1/2 teaspoon ground allspice
1/8-1/4-tsp, cinnamon
1-tsp. ground coriander
1/2-cup mint...chopped fresh, if possible...if dry...1-TBSP.
1/2-cup chopped fresh Italian parsley
1/4-1/3 cup currants..........or
***you could use raisins instead, or finely chopped prunes or dates...up to
your taste!........***
1-can chopped water chestnuts
2 large eggs, beaten
***If you want to stay low-fat with the turkey, don't do this...but I would add
some olive oil to keep the meat together and moist.......***

Saute the 1-1/2 chopped onion, garlic and red pepper flakes for 5-8 minutes in olive oil. Pour tomatoes with their juices into the stock pot. Add chicken stock, with bay leaf, thyme and dashes of clove, brown sugar, lemon juice and oregano. Bring to boil. Reduce heat to low and simmer sauce.

Combine turkey, breadcrumbs, salt, pepper, allspice, grated onion,
garlic and all other ingredients, in large bowl. Add eggs; blend well. Shape mixture into Golf-ball size, for a Main course....smaller for appetizers.
Gently drop meatballs into simmering sauce. Partially cover pot and simmer over very low heat until meatballs are cooked through and tender, about 1/2 hour-45 minutes....longer, perhaps for "red meat" variation.
When meatballs are sufficiently cooked...fish them out, put them in a serving bowl, or on a platter and continue to cook down the sauce till it reaches the consistency that you wish.

***This is a great dish the night that you make it...but as usual...it will be even better the next day...if you have the luxury...or will power to wait!!!

NOTE...some other things you can add to make it more like a casserole,
is some pineapple chunks to the sauce, some steamed carrots and sauteed green peppers.