recipelink.com Chat Room Recipe Swap
06-29-2000 – 10 Bring-a-Dish Recipes

Lana.Pa. (09:29:53) :

Broccoli Salad

2 bunches fresh broccoli
2 cups fresh mushrooms, sliced
4 eggs,hard cooked and chopped
2-8 0z. cans water chestnuts, sliced
Dressing:
1/3 cup catsup
3/4 cup sugar
1/4 cup vinegar
2 Tbl. Worcestershire sauce
1/2 tsp. salt
1 medium onion
1 cup salad oil

Combine dressing ingred. in a food
processor. Combine vegetables and pour
half the dressing to cover. Toss gently.
The reserved dressing will keep and is
delicious on a salad of fresh spinach.

Victoria__Pa (05:45:25) : SEAFOOD ENCHILADAS

3/4 c. salsa or taco sauce
1/3 c. sour cream
1 1/2 c. cottage cheese
2 Tbsp.milk
1/4 tsp.garlic powder
1/3 c. green onion,chopped
8-7" flour tortillas
2 c. monterey jack or jalepeno cheese,shredded
1 1/2 c. ready to eat krab flakes
grated parmesan

In small bowl, combine taco sauce & sour cream;set aside. In blender,combine cottage cheese,milk,garlic.Blend til smooth;set aside.
Reserve some onion for topping. Spread taco sauce mixture over each tortilla. Top each with cheese, krab and remaining onion. spoon remaining sauce mix in bottom of greases 9x13 pan. Roll up tortillas and place seam side down in pan. Pour cottage cheese mixture over tortillas. Sprinkle with Parmesan and bake uncovered at 350 for 30 min. Top with remaining onions before serving.

Carolyn-NJ (04:17:56) : Easy Barbecued Pork Chops

4-6 medium pork chops, trimmed
2/3 cup catsup
5 TBSP dark brown sugar
1 tsp Worcestershire Sauce
1/3 cup water
lemon slices (or Real Lemon Juice in pinch)

Lightly brown pork chops in veg. oil. Drain. Make a sauce of catsup, brown sugar, Wor. Sauce and water. Place a lemon slice on each chop (or 1/2 tsp RealLemon on each). Pour sauce over chops in skillet. Simmer about 1 hour on VERY low heat. Watch carefully last half hour. Sauce turns out a beautiful color and is good over rice if you like rice.

Lori.NY (04:14:12) :

Chops in a Crock Pot
Serving Size : 6

6 Pork chops, browned
1 Onion, chopped
3 T Catsup
10 1/2 oz Cream of chicken soup
2 t Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.

Burgundy/LA (11:42:22) : VERY SPICY NUTS

3 Tbs. butter
1 1/2 tsp. salt
1 lb. shelled pecans
1 1/2 tsp. paprika
dash of Worcestershire
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
1 pinch cumin

Melt butter in heavy frying pan over low heat; add nuts and fry stirring constantly for 3 - 5 minutes. Remove from heat and add a dash of Worcestershire; stir to blend. Using a slotted spoon, remove nuts from pan onto paper towels to drain. Put seasonings into a large paper or plastic bag. Shake well to coat nuts with spices. Cool. Store in airtight container. Enjoy!
From the kitchen of:
Burgundy L. Olivier

Burgundy/LA (11:38:58) : BARBECUED BEEF BRISKET

2 briskets (3 lbs. each) or
1 brisket (5 lbs.)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke

The night before cooking, rub ingredients into brisket. Allow to
marinate.
The next day, roast at 350 degrees (uncovered) and without extra water,
for one hour, longer for a five-pound brisket.
Pour off excess liquid and pour sauce over meat (recipe follows).
Continue baking at 350, basting occasionally, until fork-tender (about
one hour.)

BARBECUE SAUCE
4 cups water
6 beef bouillon cubes
1/4 cup liquid smoke
1 cup catsup
1/4 cup mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tsp. garlic powder
4 dashes hot sauce

Bring ingredients to rolling boil.
When meat is done, slice thinly and place in shallow dish; cover with
sauce. If possible, let stand overnight and reheat. Freezes well.

Trim the brisket WELL (you'll be glad you did)

Use "Hickory" Liquid Smoke instead of Mesquite

plain yellow French's mustard is what I used

The sauce looks pretty watery at first, but it thickens some with
baking. The instructions may be a bit confusing...make the sauce, pour
it over the partially cooked meat, and when done, thinly slice meat and
pour leftover (baked) sauce over it.

From the kitchen of:
Burgundy L. Olivier

Burgundy/LA (11:37:39) :

Fiddle Faddle (butter toffee with almonds)

3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds

Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn

1. For either recipe, combine sugar, butter, corn syrup, water and salt in a
large saucepan over medium heat. You're going to bring the candy to
265-275 degrees, or what is known as the hard ball stage. For this it's best
to use a candy thermometer. If you don't have one, don't worry. Drip the
candy into a small glass of cold water. If the candy forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch your mixture closely so that
it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or
two small cookie sheets. Put the popcorn in your oven set on its lowest
temperature. This will keep the popcorn hot so that the candy will coat
better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the candy over
the popcorn in thin streams. Mix the popcorn so that each kernel is coated
with candy, put the popcorn back into the oven for five more minutes, then
stir once again. This will help to coat each kernel. You can repeat this step
once more if necessary to get all of the popcorn coated. Pour popcorn onto a
large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's
hot.
5. When popcorn is cool, break it up and immediately put it into a tightly
sealed container, such as Tupperware. This will ensure that it stays fresh.
This stuff gets stale very quickly in moist climates if left out.
Makes about 4 quarts.
From the kitchen of: Burgundy L. Olivier

Burgundy/LA (11:34:16) :

CORN MAQUE CHOUX
(pronounced "mock-shoo")
Makes 10 to 12 Side-Dish Servings

4 tablespoons unsalted butter
¼ cup vegetable oil
7 cups fresh corn kernels (about 14 ears)
1 cup very finely chopped onions
¼ cup sugar
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2¼ cup vegetable stock or frozen corn kernels
4 tablespoons margarine
1 cup evaporated milk, in all
2 eggs

In a large skillet, preferably nonstick, combine the butter and oil with the corn, onions,
sugar, and Vegetable Magic. Cook over high heat until the corn is tender and a crust
starts to form on the bottom of the skillet, about 12 to 14 minutes, stirring occasionally,
then stirring more as the mixture starts sticking. Gradually stir in 1 cup of the stock,
scraping the bottom of the skillet to remove the crust as you stir. Continue cooking for
5 minutes, stirring occasionally. Add the margarine, stir until melted, and cook about 5
minutes, stirring frequently and scraping the skillet as needed. Reduce the heat to low
and cook about 10 minutes, stirring occasionally, then add ¼ cup additional stock and
cook about 15 minutes, stirring fairly frequently. Add the remaining 1 cup of stock and
cook about 10 minutes, stirring occasionally. Stir in ½ cup of the milk and continue
cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.
Remove from the heat. Combine the eggs and the remaining ½ cup milk in a bowl and
beat with a whisk until very frothy, about 1 minute. Add this mixture to the corn,
stirring well. The heat from the corn will cook the eggs just enough to give this dish,
frothy texture. Serve immediately.

From the kitchen of: Burgundy L. Olivier

MED/TN (03:39:53) : CUCUMBER SALAD

Henry Kendall/Belle Meade Cafeteria, Nashville

6 medium sized cucumbers, peeled and sliced
1/2 stalk celery, cleaned, trimmed and diced
1 medium red onion, sliced thinly
2 bunches green onion, cleaned and chopped
12 cherry tomatoes, sliced in half
16oz light Italian dressing
1/2 c apple cider vinegar
1 c salad oil
3/4 c sugar

Combine cucumbers, celery, onions, and tomatoes in large bowl. Whisk together Italian dressing, vinegar, oil, and sugar. Pour over vegetables. Garnish with fresh parsley and basil leaves. Serve chilled.

Lori.NY (04:10:54) :

Campbell's Glazed Pork Chops
Prep/Cook Time: 15 minutes

2 tbsp. cornstarch
1/2 cup water
1 tbsp. margarine
6 pork chops, 3/4" thick
1 can Campbell's French Onion Soup
2 tbsp. packed brown sugar

MIX cornstarch and water in cup until smooth.
HEAT margarine in skillet. Add chops and cook until browned.
ADD soup and sugar. Heat to a boil. Cover and cook over low heat 5 min. or
until done.
REMOVE chops and keep warm. Add cornstarch mixture. Cook until mixture
boils and thickens, stirring. Serve over chops. Serves 6.