recipelink.com Chat Room Recipe Swap
03-05-2000 - Cooking From the Cupboard
16 Recipes

Sally,.OH (06:58:18) : "1st Place" Chocolate Kraut Cake

2/3 C butter
1 1/2 C sugar
3 eggs
1 tsp. vanilla
1/2 C unsweetened cocoa
2 1/4 C flour
1 tsp baking power
1 tsp baking soda
1 tsp salt
1 C Water
2/3 C rinsed, drained and chopped sauerkraut

Frosting:
1 C Milk
1/4 C flour
1 C sugar
1 C shortening or butter
1 tsp Vanilla

Cream butter well with sugar. Best in eggs and vanilla. Sift together dry ingredients adding alternately with water to egg mixture. Stir in Kraut. Turn into two greased and floured 8" pans or 9x13 pan and bake at 350 oven for 30 to 35 minutes.

Frosting: Mix the milk and flour well and cook until thick, stirring constantly. Remove from heat and cool. Beat until fluffy the sugar and shortening at high speed. Add cooled milk and flour mixture to sugar and shortening. Add vanilla and continue beating until well mixed. The frosting isn't sweet.
(this recipe my mom used to make and the kraut tastes like coconut...the cake is very moist and very good. She won a lot of contests with this cake.)

Kim,.WA (06:35:06) : Pecos Pasta

4 cans of your favorite chili con carne(16 oz each)or 8 cups of homemade
1 can of whole kernel corn (14.5 oz)
16 oz elbow macaroni noodles
2 Tbls butter or margarine
1 large green bell pepper, diced
1 med onion, diced
2 tsp season salt
2 tsp chili powder
Shredded cheddar cheese

Cook and drain macaroni as directed on package.

While noodles are cooking. In a large pan cook bell pepper, onion and corn till tender. Add the chili and seasonings and bring to a slow boil then reduce heat and simmer for 5 minutes. Then add cooked macaroni noodles and heat through. Served topped with cheese.

I got this recipe from an ad in a magazine ages ago and did some tweaking. It tastes much better with the chili powder...which was not in the original recipe. I normally only use 2 cans of chili and 2 cans of chili beans...saves money and calories.

Sue,.MA (05:11:46) : BROCCOLI CASSEROLE

18 OZ Frozen broccoli or one head fresh
1 can cream of mushroom soup
1/3 cup milk
4 oz cheddar or Muenster cheese, grated
1 can mushrooms (sliced) or 8 oz freshly sliced
1 cup egg noodles

1/4 cup butter or margarine
1/3 cup corn flake crumbs

Mix milk with cream of mushroom soup. Cook pasta. Cook broccoli al dente. Drain pasta and add to soup/milk mixture. Add mushrooms, grated cheese and broccoli and stir well. Spoon into casserole dish. Sprinkle with corn flake crumbs mixed with melted butter. Bake at 350 for 30 minutes. Yumm!!

KellyWA (04:49:48) :
Easy Lemon Cookies

1 (18.25 ounce) box lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
confectioners' sugar

Preheat oven to 375 degrees F (190 degrees C).

Mix all ingredients except confectioners' sugar in a bowl. Drop teaspoonfuls of dough in a bowl of confectioners' sugar. Roll them
around until they're lightly covered.

Once sugared, put them on an ungreased cookie sheet for 6-9 minutes. The bottoms will be light brown, and the insides chewy.

Makes 30 - 40 cookies

KellyWA (04:38:01) : CAKE MIX COOKIES

1 pkg. Betty Crocker super moist cake mix, any except fudge marble or carrot
1/2 cup shortening
1/3 cup margarine or butter softened
1/2 tsp. vanilla
1 egg.

Preheat oven to 375* Mix about 1/2 of dry cake mix with all the above ingreds in large bowl, until well mixed. Stir in remaining cake mix.

Drop by rounded teaspoons about 2" apart onto ungreased cookie sheet. Bake 9-11 mins. (centers will be soft) Cool 1 min. before removing from cookie sheet.

VARIATION:
Mix 1/2 cup nuts into dough. Shape dough by scant teaspoons into balls. place on ungreased cookie sheet. Bake, cool and remove as per above directions.

KellyWA (04:35:13) : Cherry Topped Cheesecake

1 box (2 layer) yellow cake mix
2 tbsp. oil
2 (8 oz.) boxes cream cheese (soft)
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tbsp. lemon juice
3 tsp. vanilla
1 can cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix. In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly.) Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13 x 9 x 2 inch pan. In bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 degrees for 45 to 55 minutes or until center is firm. When cool, top with pie filling. Chill before serving in refrigerator.

KellyWA (04:32:36) : Cake Mix Cookies

1 pkg. of cake mix (any flavor)
2 eggs
1/3 cup oil

Mix all ingredients well. This will make a great cookie dough. You can add in
any mix-ins such as chocolate chips, coconut, m&m's or whatever you'd like.

Roll dough into balls using about a TBS> of dough. I like to roll mine in
granulated sugar, as cake mix isn't overly sweet to begin with. Place on
ungreased cookie sheets and slightly press tops down. Bake at 375 until the
tops look crackled. 8- 10 minutes or according to your oven. Sometimes I also take chocolate kisses and press them down in the middle after they come out of the oven. This recipe
is very simple and flexible. I've noticed that sometimes the yellow mix comes out a bit gooier than the devils food cake mix. You can chill it for a short time to thicken the dough.

KellyWA (04:29:34) : PUMPKIN BAR COOKIES FROM A CAKE MIX

1 Betty Crocker Super Moist Light Yellow cake mix
16 oz can Libby's solid pack pumpkin
3 eggs or 3/4 C liquid egg substitute
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves

glaze:
1/2 C powdered sugar
1/4 tsp orange extract
1 Tbs skim milk

Preheat oven to 350 F. In a large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes. Pour batter in a 15x8 inch jelly roll sized pan that has been spayed with Pam.

Bake for 23 minutes. When bars are cool and just prior to serving, from bars with glaze.

Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on. Unfrosted bars can easily be frozen for later use. (1 bar when cut into 24 pieces:60 calories, 3 calories from Fat)

RAY,.Cleveland,.OH (01:04:35) : While my idea of cooking from the cupboard would normally include Chef Boyardee, I do have fitting recipe to share:

Linguine with White Clam Sauce

1 can Progresso White Clam Sauce
1 can minced clams, drained

Mix the prepared clam sauce and drained clams in a saucepan. Heat through. Serve mixture over cooked linguine.

KellyWA (12:03:10) : Quick Barbecued Beans

1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 tbsp. oil
Two 16 oz. cans white, red or black beans
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
One 6 oz. can tomato paste
3 or 4 tbsp. brown sugar
2 tbsp. chili powder
Salt and pepper

In a saucepan, saute the onion, carrot and celery in oil until the onions are translucent.
Add the beans, and then the Worcestershire sauce, lemon juice, tomato paste, sugar, chili powder and salt and pepper. Adjust the balance of sweet, tart and hot, then bring to a boil, lower the heat and simmer gently for 20 minutes. Makes 4 to 6 servings.

KellyWA (11:56:02) : Quick Tuna and White Bean Pasta

1/4 cup olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 tsp. dried rosemary
One 6-1/2 ounce can tuna in oil

1 cup canned white beans,
rinsed and drained
Pepper
2 tbsp. chopped parsley
1 tbsp. capers, optional
1 pound spaghetti, cooked

Heat the oil in a skillet and cook the onion, garlic and rosemary. Add the tuna, beans, pepper, parsley and optional capers. Heat through and toss with hot cooked pasta. Makes
4 to 6 servings.

KellyWA (11:52:02) : QUICK CHILI

One 16-ounce can kidney
beans
1 tsp. vegetable oil
1 small onion, diced
1/2 pound ground beef
2 tbsp. chili powder
1 tbsp. cumin
1 cup tomato sauce
Salt

Drain the beans. Put the oil in a (preferably nonstick) skillet and saute the onion. Add the ground beef and cook until well browned. Add chili powder and cumin and cook 2 minutes; then add the beans and tomato sauce. Cover and simmer for 5 minutes (though the chili will taste better if you cook it longer.) Season with
salt. Makes 4 servings.

Rebecca,.TN (11:48:24) : Here are the other recipes as promised. I always have "Emeril's Essence" on hand in the cupboard -- it really adds flavor to your cooking.

KellyWA (11:52:02) : Emeril Lagasse's Essence Seasoning

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano, dried
1 tbsp thyme, dried

Combine all ingredients and store in airtight container. I use a mason jar!

Rebecca,.TN (11:05:44) : Last night, I said that I would send two recipes. Here they are:

Pan-Fried Catfish (have tried - GREAT!)

1 cup milk
1/2 cup Creole mustard
1 tsp Tabasco sauce
Salt and Cayenne Pepper
4 catfish fillet (about 6 oz each)
3/4 cup flour
1/2 cup yellow cornmeal
4 tsp Essence (from Emeril Lagasse)
vegetable oil for frying

In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne pepper. Lay the fish in the milk mixture, cover , refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 tsp of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2-3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve

Carol,IL (09:37:19) : Scalloped Corn Casserole

Melt 1 stick of butter or margarine in a 9 x 13 inch baking dish
Mix in the following ingredients:
1 can of cream style corn
1 can of whole kernel corn (including the juice)
1 - 8 ounce carton of sour cream
1 box Jiffy corn bread mix
Optional: 8 ounces shredded cheddar cheese
Bake at 350 degrees for 55-60 minutes
This tastes good with or without the cheese