Assorted Recipes (36) - 11-10-97 Recipe Swap (updated)
Recipe Collections36 ASSORTED RECIPES
Recipe Swap - November 10, 1997
RECIPES IN THIS FILE:
Pecan-Cheese Log Appetizer
Basil Tomato Salad
Dilled Rice Salad
Traditional White Bread (bread machine)
Old-Fashioned White Bread (bread machine)
White Loaf (bread machine)
Pumpkin Pie Squares
Toasted Onion Dip
Emeril's Southwestern Spice
Orange Jello Salad
Lemon-Cherry Layered Salad
Pretzel Salad
Cheese Wheels
Rack of Lamb with Honey-Hazelnut Crust
Coq Au Vin
Chicken Madeira on Herbed Biscuits
Drunken Chicken
Marzipan Fruit
Chocolate Gravy
Foolproof Dark Chocolate Fudge
European Cocoa Fudge
Fudge, Tout de Suite
Italian Sweet Bread
Pralines
Creamy Caramels
Amaretto Fudge
Gertrude's Blue Cheese Coleslaw
Grilled Pork Chops with Sour Cherry Sauce
Pine Nut and Orange Wild Rice
Lemon Rice
Parmesan Rice
Cinnamon Ornaments (not edible)
Sweet Sour Chicken Breasts
Fluffy Biscuits
Homemade Spiced Rum
Spice Christmas Trees (not edible)
PECAN-CHEESE LOG APPETIZER
Source: Family Circle magazine, 1970's
From: Peggy, WA
1 (8 ounce) package cream cheese, softened
1 cup grated Swiss cheese (4 oz)
1 cup crumbled blue cheese
1/2 teaspoon bottled red-pepper seasoning
1/4 cup chopped pecans
Blend cream cheese, Swiss cheese, blue cheese, and red-pepper seasoning in a medium-size bowl. Chill until firm enough to handle.
Shape into an 8-inch-long log; roll in pecans. Wrap in waxed paper, foil, or transparent wrap and chill again until firm.
BASIL TOMATO SALAD
Source: USA Rice Federation
From: TeresaKS
Makes 6 servings
2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1 small red onion, chopped
Whisk together oil, vinegar, basil, salt and pepper in a large bowl.
Add rice, tomatoes, cucumber, and onion; toss. Serve chilled.
DILLED RICE SALAD
Source: USA Rice Federation
From: TeresaKS
Makes 5 servings
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
2 teaspoons chopped fresh dill (or 1 teaspoon dried dill weed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
1 medium red bell pepper, chopped
1/2 pound snow peas, julienned
Combine vinegar, lemon juice, oil, dill, salt and pepper in a large bowl.
Add rice, red pepper, and snow peas; toss.
TRADITIONAL WHITE BREAD (bread machine recipe)
From: Alliya T'DAD Caribbean
FOR A 1 1/2 lb LOAF:
1 cup plus 2 tbsp water
1 1/2 tbsp butter or margarine
1 1/2 tsp salt
3 cups plus 2 tbsp bread flour
1 1/2 tbsp nonfat dry milk
1 1/2 tbsp sugar
2 tsp bread machine yeast
Setting: BASIC / NORMAL / DARK
OLD-FASHIONED WHITE BREAD (bread machine recipe)
From: Alliya T'DAD Caribbean
1 1/2 lb Loaf
1 cups plus 2 tbsp Milk
1 1/2 tbsp butter or margarine
1 1/2 tsp salt
3 cups bread flour
1 1/2 tbsp sugar
1 3/4 tsp bread machine yeast
Setting: BASIC / NORMAL / DARK
WHITE LOAF (bread machine recipe)
From: Rhonda OH
1 1/4 cups warm water
1 tbsp yeast
1 tbsp sugar
3 1/2 cups flour
2 tsp salt
1/4 stick (2 tbsp) butter, at room temperature
Put into machine. Voila!
PUMPKIN PIE SQUARES
From: Vicki,La
FOR THE CRUST:
1 cup flour
1/2 cup brown sugar
1/2 cup oatmeal, uncooked
1/2 cup butter
FOR THE FILLING:
4 cups pumpkin
4 eggs
1 teaspoon salt
1/2 teaspoon ground cloves
2 cans (13 oz. each) evaporated milk
1 1/4 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
TO PREPARE THE CRUST:
Combine and mix crust ingredients together until crumbly. Press firmly into a 13x9-inch baking pan.
Bake in a 350 degree F oven for 15 to 20 minutes.
TO PREPARE THE FILLING:
Combine filling ingredients and beat well. Pour into prepared crust.
Return to oven and bake for 45 to 60 minutes or until knife inserted comes out clean.
EMERIL'S SOUTHWESTERN SPICE MIX
Source: Emeril Legasse
From: Shelley,LA
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried coriander (ground)
1 tablespoon garlic powder
2 teaspoons cumin powder
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
Mix all ingredients thoroughly.
ORANGE JELLO SALAD
From: Sharon, WI
2 pkg (3 oz each) orange Jello
2 cups boiling water
1 pint orange sherbet
2 cups Cool Whip, thawed
1 (8 oz) can mandarin oranges
Mix (dry) jello and 2 cups boiling water until jello is dissolved. Add frozen sherbet and stir until dissolved. Add Cool Whip; stir until dissolved. Add oranges.
Put in Bundt pan (or any pan). Chill overnight for best results.
LEMON-CHERRY LAYERED SALAD
Source: Jo Anne Merrill
Makes 10 servings
"A pretty salad for Thanksgiving or Christmas dinner."
1 (3 ounce) package cherry or raspberry gelatin mix
2 cups boiling water, divided use
1 (21 ounce) can cherry pie filling
1 (3 ounce) package lemon gelatin
1 (3 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 (8 ounce) can crushed pineapple
1 cup miniature marshmallows (optional)
2 tablespoons chopped nuts
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling.
Pour into a 10-inch deep-dish pie plate. Chill until thickened partially.
Dissolve lemon gelatin in the remaining 1 cup boiling water; set aside.
Beat the cream cheese and mayonnaise together and stir in the unchilled lemon gelatin mixture to this. Blend in the undrained pineapple; set aside.
Whip heavy cream until soft peaks form. Fold into lemon mixture and add the marshmallows if desired.
Spread the lemon mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.
PRETZEL SALAD
From: Amy,Ut
1ST LAYER:
2 cups pretzels crushed
3 teaspoons granulated sugar
3/4 cup melted margarine
Stir ingredients for the 1st layer together and press in a 13x9-inch baking pan.
Bake in a 400 degree F oven for 7 minutes. Set on rack to cool for 1 hour.
2ND LAYER:
1 (8 ounce) package cream cheese, softened
1 cup granulated sugar
1 (8 ounce) container Cool Whip, thawed
Cream together cream cheese and sugar. Add Cool Whip. Spread over cooled first layer.
3RD LAYER:
2 packages (3 ounces each) strawberry jello
2 cups boiling water
1 (16 ounce) package frozen strawberries
1 (8 ounce) can crushed pineapple with juice.
Mix ingredients for the third layer together and pour over the second layer. Chill until firm.
CHEESE WHEELS
Source: Party Receipts by Mary Simpson Lang
From: CarolB, Fl
Makes 48 servings
2 pkg (3 oz each) cream cheese, room temperature
1 cup butter, room temperature
3 1/2 cups unbleached all-purpose flour
1 cup apple butter
2/3 cup finely chopped pecans
In a large bowl cream together the cream cheese and butter. Gradually add the flour, mixing well after each addition, to form a dough.
Divide the dough in half and roll out each half on a floured surface to forma thin rectangular crust. Spread the surface of each crust with half of the apple butter and sprinkle on half of the chopped nuts.
Starting with one of the long sides, roll as for a jelly roll, into a cylinder about 1-inch in diameter. Repeat with the other crust. Chill the rolls overnight.
WHEN READY TO BAKE:
Preheat the oven to 300 degrees F.
Using a sharp knife, cut the rolls of dough in 1/8-inch slices.
Bake on an ungreased baking sheet until barely brown, about 20 minutes. Cool on wire racks.
COQ AU VIN
Source: Kathy-Idaho
2 large frying chickens, cut up
1/2 cup butter, divided use
1/4 cup brandy
3 1/4 cups dry red wine
4 slice bacon
1 onion, chopped
1 tablespoon salt
1/4 teaspoon nutmeg
1/2 teaspoon dried rosemary, crumbled
1 bay leaf
1 tablespoon chicken stock base
3 cloves garlic
1 1/2 lbs. fresh mushrooms
1 1/2 tablespoons lemon juice
2 teaspoons sugar
1/3 cup each cornstarch and water
Brown chicken pieces in 1/4 cup butter, turning to brown all sides.
Warm brandy slightly, ignite 1 spoonful and spoon over the chicken. Pour on remaining brandy and let flame over chicken. Pour in wine to loosen the browned drippings, then transfer the chicken to a large baking dish.
Add salt, nutmeg, rosemary, bay leaf, chicken stock base, and garlic. Cover and let simmer 1 hour.
Slice stems from mushrooms and leave caps whole. In a skillet, saute stems and caps in the remaining 1/4 cup butter along with the lemon juice and transfer to the chicken.
Finely dice the bacon and using the same pan as the mushrooms, saute until crisp. Remove and drain. Pour off all but 2 tablespoons bacon drippings. Add onions to the pan. Sprinkle with sugar and heat shaking pan until onions are lightly browned. Add onions to the chicken.
Blend cornstarch with water to make a paste; set aside.
Drain the wine juices from the chicken into a saucepan. Stir in the cornstarch and water, stirring constantly until thickened. Pour over chicken; add crumbled bacon.
CHICKEN MADEIRA ON HERBED BISCUITS
Source: Better Homes and Gardens Magazine, September 1992
Makes 6 servings
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon oil
2 cloves garlic, minced
4 1/2 cups quartered fresh mushrooms
1/2 cup chopped onion
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1/2 cup chicken broth
2 tablespoons Madeira or dry sherry
Herbed Biscuits (for serving, recipe follows)
Thinly sliced green onion (optional, for garnish)
Cut chicken into 1-inch cubes. In a 12-inch skillet cook chicken in hot oil over medium-high heat for 4-5 minutes or until no longer pink. Remove chicken; set aside.
Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4-5 minutes or until liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add sour cream mixture, milk, and chicken broth to skillet. Cook and stir until bubbly. Cook 1 minute more.
Add chicken and Madeira or sherry; heat through.
Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if desired.
HERBED BISCUITS
Makes 12 biscuits
1 3/4 cups packaged biscuit mix (Bisquick)
2 tablespoons thinly sliced green onion
1/2 teaspoon crushed, dried oregano
1/2 cup milk
In a mixing bowl stir together all ingredients; stir just until dough clings together.
On a floured surface knead dough 10 to 12 strokes. Roll to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits. Reroll the trimmings as necessary. Place on an ungreased baking sheet.
Bake in a 425 degree F oven for about 12 minutes.
DRUNKEN CHICKEN
From: Maryan - 11-10-97
12 boneless, skinless chicken breast halves
3/4 cup light rum
3 tablespoons light brown sugar
3 tablespoons lime juice
3 tablespoons soy sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup butter or margarine
3 cups sliced mushrooms
2 cups dairy sour cream
Long thin strips carrot and celery (to garnish)
Place chicken between 2 pieces of wax paper and pound to 1/2-inch thickness. Pierce in several places with fork and place in single layer in shallow glass dishes.
Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate, turning once.
Melt butter in large skillet over medium heat.
Remove chicken from marinade and set marinade aside.
Saute chicken in butter. Remove to warm platter.
Add mushrooms to the skillet and saute about 3 minutes. Reduce heat, stir in reserved marinade, cover, and cook over low heat 5 minutes.
Remove skillet from heat and slowly stir in sour cream.
Spoon sauce over chicken. Garnish with strips of carrot and celery.
MARZIPAN FRUIT
Adapted from unknown source
This recipe makes one full-sized fruit or eight miniatures.
8 oz almond paste
2 1/4 cups confectioner's sugar
1 egg white; beaten lightly
Mix the almond paste and sugar together. Add enough egg white to create the consistency of modeling clay.
TO SHAPE THE MARZIPAN:
Using chopsticks or toothpicks help the modeling process. Paste food coloring is the best, though liquid works o.k.
BANANA:
Color the marzipan light yellow and roll it into the banana shape. Dissolve cocoa in a little water and, with a small paint brush, streak the fruit with brown lines.
APPLE:
Color the marzipan light green or green yellow. Shape into apple shape and make an impression on top with a chopstick. Finish the apple with a brown stem and a green leaf (made of marzipan)
STRAWBERRY:
Color the marzipan red and shape it into a strawberry. Roll the berry in granulated sugar. Make the hull with green marzipan.
ORANGE:
Make a smooth ball of orange-colored marzipan; then press a piece of paper towel against the sides to create the texture of orange skin. Push a whole clove into the stem end of the orange.
CHOCOLATE GRAVY
Source: Cookbook USA CD
1 tbsp. unsweetened cocoa powder (heaping for a richer flavor)
1 cup sugar
2 1/2 tbsp. cornstarch
1 1/2 cups water
Hot buttered biscuits (for serving)
Mix dry ingredients in a 1-quart saucepan very well until there are no lumps. Add 1/1 2 cups water. Stir over medium-high heat until it becomes gravy consistency; don't overcook - it becomes very thick.
Serve over hot buttered biscuits.
FOOLPROOF DARK CHOCOLATE FUDGE
From: Judi/TX
Source: Treasury of Christmas, 1989
Makes 2 pounds
3 pkgs (6 oz each) semisweet chocolate chips
1 (14 oz) can Eagle Brand sweetened condensed milk (fat free may be used)
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp vanilla
In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
(Microwave Instructions: In a 1 quart glass measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients.)
Spread evenly in a wax paper-lined 8- or 9-inch square pan. Chill 2 hours.
Turn fudge onto a cutting board, peel off waxed paper and cut into 2-inch squares. Store loosely at room temperature.
VARIATIONS:
CREAMY DARK CHOCOLATE FUDGE:
Melt 2 cups miniature marshmallows with chips and milk. Proceed as above.
MILK CHOCOLATE FUDGE:
Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above.
WHITE CHOCOLATE FUDGE:
Use 3 packages (6 oz each) of white chocolate chips instead of the semisweet chips. Proceed as above.
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
MEXICAN CHOCOLATE FUDGE:
Reduce vanilla to 1 tsp. Add 1 Tbsp instant coffee and 1 tsp ground cinnamon to sweetened condensed milk. Proceed as above.
MAPLE-BUTTERSCOTCH FUDGE:
Omit chocolate chips and vanilla. In a heavy saucepan melt 2 packages (6 oz. each) of butterscotch chips with sweetened condensed milk. Remove from heat; stir in 2 Tbsp white vinegar, 1/8 tsp. salt, 1/2 tsp. maple flavoring, and 1 cup chopped nuts. Proceed as above.
EUROPEAN COCOA FUDGE
From: Judi/TX
Makes about 1 3/4 pounds of fudge.
3 cups sugar
2/3 cup European style unsweetened cocoa powder*
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1 teaspoon vanilla extract
Line an 8-inch square pan with foil: butter foil.
In a 4 quart saucepan, mix sugar, cocoa powder and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees F.
Remove from heat, add butter and vanilla - Do Not Stir! Cool at room temperature to 110 degrees F.
Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool.
*Reqular unsweetened cocoa powder works well, too.
FUDGE TOUT DE SUITE
Source: Source: Tout de Suite by Jean K. Durkee
From: Judi/TX
1 pound powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
1 tablespoon vanilla
1/2 cup nuts, chopped (or 1/2 cup crunchy peanut butter)
Blend powdered sugar and cocoa powder in an 8-cup measure. Add milk and butter. DO NOT STIR! Microwave on HIGH (650-700w oven) for 2 minutes.
Remove from Microwave and stir well to mix. Add vanilla and nuts (or peanut butter). Stir until blended.
Pour into a greased (use butter wrapper for this purpose) dish and place in the freezer for 20 minutes or refrigerator for 1 hour. Cut and serve.
ITALIAN SWEET BREAD
From: Cookbook USA CD
Makes 3 loaves
2 cakes yeast, crumbled
1/4 cup lukewarm milk
3/4 cup plus 2 tbsp. margarine, melted
1 cup sugar
1 tsp. salt
1 tbsp. anise extract
1 tbsp. lemon extract
1 tbsp. vanilla
8 eggs, lightly beaten
5 cups all purpose flour
1 egg, beaten (for brushing tops)
Dissolve yeast in lukewarm milk; set aside until bubbly.
In a mixing bowl, combine margarine, sugar, salt and flavorings; blend thoroughly. Blend in 8 eggs. Add yeast mixture and flour alternately to form a soft dough.
Knead until velvety smooth. Cover and let rise until doubled, about 3 hours.
Divide into 3 equal parts and shape into loaves. Place in greased loaf pans and let rise again until doubled.
Brush tops with beaten egg.
Bake in at 375 degrees F for 30 minutes.
PRALINES
From: Shelley,LA
1 (12 oz.) can evaporated milk
1/2 cup butter
3 cups sugar
3 cups brown sugar
5 cups pecans
Pinch of salt
2 tsp. vanilla
Combine all the ingredients into a medium, heavy bottom pot. Melt over a medium-low heat. Stir constantly until mixture thickens and gets to the soft ball stage or 240 degrees F.
Remove from heat. Ladle cookie size portions onto a wax lined cookie sheet. Allow to cool completely.
CREAMY CARAMELS
Source: Marcie Wolfe, Williamsburg, PA in Taste of Home magazine, December/January 1995
Makes 64 pieces
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
Line an 8-inch square pan with foil and butter the foil; set aside.
Combine sugar, corn syrup, and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk.
Reduce heat to medium-low and cook until candy thermometer reads 238 (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla.
Pour into prepared pan. Cool.
Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends.
AMARETTO FUDGE
3 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 cup amaretto
1 tsp. almond flavoring
3/4 cup slivered or sliced almonds
Mix chocolate chips and condensed milk in a bowl; cover loosely and microwave on High for 3 minutes.
Stir until smooth then add flavorings.
Pour into a greased 8-inch square pan that has been sprinkled with the almonds. Let cool and cut into 1-inch squares.
GERTRUDE'S BLUE CHEESE COLESLAW
From: Cookbook USA CD
1 (2 lb.) Napa cabbage (celery cabbage), shredded
1/2 lb. blue cheese, crumbled (or to taste)
FOR THE DRESSING:
1/3 cup cider vinegar
1/4 cup minced white onion
2 tbsp. sugar
2 garlic cloves, minced
1 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1/4 tsp. dry mustard
3/4 cup vegetable oil
In large bowl toss together the cabbage and blue cheese and chill, covered, 1 hour.
Whisk together vinegar, onion, sugar, garlic, celery seed, salt, pepper and dry mustard. Add oil in stream, whisking to emulsify. Chill dressing 1 hour.
TO SERVE:
Pour over cabbage and toss.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Source: Gourmet magazine, July 1993
Makes 8 servings
FOR THE SAUCE:
3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
1 (3-inch) cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
FOR THE PORK CHOPS:
8 (1-inch-thick) boneless pork chops
Vegetable oil for rubbing chops
TO PREPARE THE SAUCE:
In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze.
Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup.
Add the broth and the cherries and simmer the sauce for 5 minutes.
Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes.
Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
TO COOK THE PORK CHOPS:
Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper.
Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through.
TO SERVE:
Transfer the pork chops to a platter and spoon the sauce over them.
PINE NUT AND ORANGE WILD RICE
Source: Janet R. Starosta, 1994
1 cup golden raisins
1/2 cup water
1 cup uncooked long grain and wild rice
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
2 to 4 tablespoons olive oil
2 tablespoons grated orange rind
2 tablespoons orange juice
1/4 teaspoon ground black pepper
Combine raisins and 1/2 cup water in a small saucepan. Bring to a boil; cover; reduce heat, and simmer 3 minutes. Remove from heat and let cool, then drain and set aside.
Cook rice (with 2 cups water for 20 minutes).
Combine rice, raisins and remaining ingredients.
LEMON RICE
Source: USA Rice Federation
Makes 6 servings
"Serve with your favorite meat, chicken, or fish. For added flavor, try adding a spice, some chopped green bell pepper, or a few chopped walnuts."
1 cup uncooked white rice
1 teaspoon margarine (optional)
1 clove garlic, minced
1 teaspoon grated lemon peel
1/8 to 1/4 teaspoon ground black pepper
2 cups chicken broth
2 tablespoons chopped fresh parsley
Combine rice, margarine, garlic, lemon peel, pepper and broth in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
PARMESAN RICE
Source: Helen Corbitt's Cookbook by Helen Corbitt the Director of Neiman-Marcus Restaurants, 1957
From: Crabby, VA
BROWN IN BUTTER:
1 cup uncooked rice
A little chopped onion
ADD:
2 cups water
1 tsp. salt
1 tbsp. lemon juice
Bring to boil, cover and turn heat as low as possible. Cook about 20 minutes. (Set aside to cool slightly before adding eggs.)
THEN ADD:
4 eggs, well beaten
1/4 cup vegetable oil
3/4 cup grated Parmesan cheese
Pour into a buttered 1 quart casserole.
SPRINKLE OVER TOP:
Fine buttered bread crumbs
Grated cheese
Half and half
Bake in a 325 degree F oven for 40-50 minutes.
CINNAMON ORNAMENTS
From: Lois, WI
NOT EDIBLE!!!
These smell wonderful but do not eat!! The kids like to help mix with their hands and cut out.
1 (4 oz) can ground cinnamon (1 cup)
1 tbsp ground cloves
1 tbsp ground nutmeg
3/4 cup applesauce
2 tbsp white glue
Ribbon
In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed.
Divide into 4 portions. On floured surface, roll each portion to 1/4-inch thickness. Cut dough with floured cookie cutters of desired shapes.
Using straw or toothpick, make a small hole in the top of the ornament.
Place cutouts on wire racks and allow to dry at room temperature for several days, turning frequently (or dry them in a dehydrator).
Thread ribbon through hole in ornament.
Judy/AZ: I have a very simple recipe for chicken breasts.
SWEET SOUR CHICKEN BREASTS
1 (16 oz) can whole cranberry sauce
1 (8 ounce) bottle of Catalina Salad dressing
Skinless, boneless chicken breasts
Combine both cranberry sauce and dressing.
Put chicken breasts in a 13x9-inch baking pan. Pour mixture over chicken breasts.
Bake at 350 degrees F for 1 hour.
FLUFFY BISCUITS
Source: Sarah Henderson, 1990's
From: Maryan NZ
2 cups flour
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
1 Tbsp. baking powder
5 Tbsp. vegetables shortening (or half shortening and 1/2 butter)
1 cup buttermilk
Preheat oven to 450 degrees F.
Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly.
On floured surface, knead 3 times. Pat dough out until 1/2-inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch.
Bake at 450 degrees F for 12-15 minutes.
Risa G., NJ: This is from a cookbook with other liqueurs to make. I want to try this one. Why buy Captain Morgan when you can make it yourself:
HOMEMADE SPICED RUM
Makes 1 quart
1 cup sugar
1 cup water
2 1/2 cups dark rum
4 tsp. vanilla
12 crushed whole allspice berries
1/2 tsp. ground cloves
1/2 tsp ground nutmeg
2 cinnamon sticks
Make a simple syrup by combining sugar and 1 cup water in a saucepan and bringing them to a boil over medium-high heat. Lower heat; stir frequently to prevent scorching. When clear, remove from heat; let stand until just warm.
Combine the simple syrup with the remaining ingredients in a 1 quart jar with a screw-on top. Let stand in a cool, drak place for 3-4 weeks.
Use a fine mesh strainer to strain out the solids. Discard. Transfer liqueur to a serving container or age for 1 month more.
SPICE CHRISTMAS TREES
From: Candy,VA
Styrofoam trees
Wrap the trees with red or green fabric, I use straight pins to attach the fabric.
Wrap small amounts of spices in squares of red or green net, twist the net and attach to tree with a pin.
Cut cinnamon sticks into small pieces and tie with yarn bow and attach with a pin to the tree. Fill in empty spaces with spiced gum drops attached with pins.
Wrap in saran wrap then foil. Give as gifts and rewrap for the next year. Really pretty gifts.
Recipe Swap - November 10, 1997
RECIPES IN THIS FILE:
Pecan-Cheese Log Appetizer
Basil Tomato Salad
Dilled Rice Salad
Traditional White Bread (bread machine)
Old-Fashioned White Bread (bread machine)
White Loaf (bread machine)
Pumpkin Pie Squares
Toasted Onion Dip
Emeril's Southwestern Spice
Orange Jello Salad
Lemon-Cherry Layered Salad
Pretzel Salad
Cheese Wheels
Rack of Lamb with Honey-Hazelnut Crust
Coq Au Vin
Chicken Madeira on Herbed Biscuits
Drunken Chicken
Marzipan Fruit
Chocolate Gravy
Foolproof Dark Chocolate Fudge
European Cocoa Fudge
Fudge, Tout de Suite
Italian Sweet Bread
Pralines
Creamy Caramels
Amaretto Fudge
Gertrude's Blue Cheese Coleslaw
Grilled Pork Chops with Sour Cherry Sauce
Pine Nut and Orange Wild Rice
Lemon Rice
Parmesan Rice
Cinnamon Ornaments (not edible)
Sweet Sour Chicken Breasts
Fluffy Biscuits
Homemade Spiced Rum
Spice Christmas Trees (not edible)
PECAN-CHEESE LOG APPETIZER
Source: Family Circle magazine, 1970's
From: Peggy, WA
1 (8 ounce) package cream cheese, softened
1 cup grated Swiss cheese (4 oz)
1 cup crumbled blue cheese
1/2 teaspoon bottled red-pepper seasoning
1/4 cup chopped pecans
Blend cream cheese, Swiss cheese, blue cheese, and red-pepper seasoning in a medium-size bowl. Chill until firm enough to handle.
Shape into an 8-inch-long log; roll in pecans. Wrap in waxed paper, foil, or transparent wrap and chill again until firm.
BASIL TOMATO SALAD
Source: USA Rice Federation
From: TeresaKS
Makes 6 servings
2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1 small red onion, chopped
Whisk together oil, vinegar, basil, salt and pepper in a large bowl.
Add rice, tomatoes, cucumber, and onion; toss. Serve chilled.
DILLED RICE SALAD
Source: USA Rice Federation
From: TeresaKS
Makes 5 servings
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
2 teaspoons chopped fresh dill (or 1 teaspoon dried dill weed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
1 medium red bell pepper, chopped
1/2 pound snow peas, julienned
Combine vinegar, lemon juice, oil, dill, salt and pepper in a large bowl.
Add rice, red pepper, and snow peas; toss.
TRADITIONAL WHITE BREAD (bread machine recipe)
From: Alliya T'DAD Caribbean
FOR A 1 1/2 lb LOAF:
1 cup plus 2 tbsp water
1 1/2 tbsp butter or margarine
1 1/2 tsp salt
3 cups plus 2 tbsp bread flour
1 1/2 tbsp nonfat dry milk
1 1/2 tbsp sugar
2 tsp bread machine yeast
Setting: BASIC / NORMAL / DARK
OLD-FASHIONED WHITE BREAD (bread machine recipe)
From: Alliya T'DAD Caribbean
1 1/2 lb Loaf
1 cups plus 2 tbsp Milk
1 1/2 tbsp butter or margarine
1 1/2 tsp salt
3 cups bread flour
1 1/2 tbsp sugar
1 3/4 tsp bread machine yeast
Setting: BASIC / NORMAL / DARK
WHITE LOAF (bread machine recipe)
From: Rhonda OH
1 1/4 cups warm water
1 tbsp yeast
1 tbsp sugar
3 1/2 cups flour
2 tsp salt
1/4 stick (2 tbsp) butter, at room temperature
Put into machine. Voila!
PUMPKIN PIE SQUARES
From: Vicki,La
FOR THE CRUST:
1 cup flour
1/2 cup brown sugar
1/2 cup oatmeal, uncooked
1/2 cup butter
FOR THE FILLING:
4 cups pumpkin
4 eggs
1 teaspoon salt
1/2 teaspoon ground cloves
2 cans (13 oz. each) evaporated milk
1 1/4 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
TO PREPARE THE CRUST:
Combine and mix crust ingredients together until crumbly. Press firmly into a 13x9-inch baking pan.
Bake in a 350 degree F oven for 15 to 20 minutes.
TO PREPARE THE FILLING:
Combine filling ingredients and beat well. Pour into prepared crust.
Return to oven and bake for 45 to 60 minutes or until knife inserted comes out clean.
EMERIL'S SOUTHWESTERN SPICE MIX
Source: Emeril Legasse
From: Shelley,LA
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried coriander (ground)
1 tablespoon garlic powder
2 teaspoons cumin powder
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
Mix all ingredients thoroughly.
ORANGE JELLO SALAD
From: Sharon, WI
2 pkg (3 oz each) orange Jello
2 cups boiling water
1 pint orange sherbet
2 cups Cool Whip, thawed
1 (8 oz) can mandarin oranges
Mix (dry) jello and 2 cups boiling water until jello is dissolved. Add frozen sherbet and stir until dissolved. Add Cool Whip; stir until dissolved. Add oranges.
Put in Bundt pan (or any pan). Chill overnight for best results.
LEMON-CHERRY LAYERED SALAD
Source: Jo Anne Merrill
Makes 10 servings
"A pretty salad for Thanksgiving or Christmas dinner."
1 (3 ounce) package cherry or raspberry gelatin mix
2 cups boiling water, divided use
1 (21 ounce) can cherry pie filling
1 (3 ounce) package lemon gelatin
1 (3 ounce) package cream cheese, softened
1/3 cup mayonnaise
1 (8 ounce) can crushed pineapple
1 cup miniature marshmallows (optional)
2 tablespoons chopped nuts
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling.
Pour into a 10-inch deep-dish pie plate. Chill until thickened partially.
Dissolve lemon gelatin in the remaining 1 cup boiling water; set aside.
Beat the cream cheese and mayonnaise together and stir in the unchilled lemon gelatin mixture to this. Blend in the undrained pineapple; set aside.
Whip heavy cream until soft peaks form. Fold into lemon mixture and add the marshmallows if desired.
Spread the lemon mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.
PRETZEL SALAD
From: Amy,Ut
1ST LAYER:
2 cups pretzels crushed
3 teaspoons granulated sugar
3/4 cup melted margarine
Stir ingredients for the 1st layer together and press in a 13x9-inch baking pan.
Bake in a 400 degree F oven for 7 minutes. Set on rack to cool for 1 hour.
2ND LAYER:
1 (8 ounce) package cream cheese, softened
1 cup granulated sugar
1 (8 ounce) container Cool Whip, thawed
Cream together cream cheese and sugar. Add Cool Whip. Spread over cooled first layer.
3RD LAYER:
2 packages (3 ounces each) strawberry jello
2 cups boiling water
1 (16 ounce) package frozen strawberries
1 (8 ounce) can crushed pineapple with juice.
Mix ingredients for the third layer together and pour over the second layer. Chill until firm.
CHEESE WHEELS
Source: Party Receipts by Mary Simpson Lang
From: CarolB, Fl
Makes 48 servings
2 pkg (3 oz each) cream cheese, room temperature
1 cup butter, room temperature
3 1/2 cups unbleached all-purpose flour
1 cup apple butter
2/3 cup finely chopped pecans
In a large bowl cream together the cream cheese and butter. Gradually add the flour, mixing well after each addition, to form a dough.
Divide the dough in half and roll out each half on a floured surface to forma thin rectangular crust. Spread the surface of each crust with half of the apple butter and sprinkle on half of the chopped nuts.
Starting with one of the long sides, roll as for a jelly roll, into a cylinder about 1-inch in diameter. Repeat with the other crust. Chill the rolls overnight.
WHEN READY TO BAKE:
Preheat the oven to 300 degrees F.
Using a sharp knife, cut the rolls of dough in 1/8-inch slices.
Bake on an ungreased baking sheet until barely brown, about 20 minutes. Cool on wire racks.
COQ AU VIN
Source: Kathy-Idaho
2 large frying chickens, cut up
1/2 cup butter, divided use
1/4 cup brandy
3 1/4 cups dry red wine
4 slice bacon
1 onion, chopped
1 tablespoon salt
1/4 teaspoon nutmeg
1/2 teaspoon dried rosemary, crumbled
1 bay leaf
1 tablespoon chicken stock base
3 cloves garlic
1 1/2 lbs. fresh mushrooms
1 1/2 tablespoons lemon juice
2 teaspoons sugar
1/3 cup each cornstarch and water
Brown chicken pieces in 1/4 cup butter, turning to brown all sides.
Warm brandy slightly, ignite 1 spoonful and spoon over the chicken. Pour on remaining brandy and let flame over chicken. Pour in wine to loosen the browned drippings, then transfer the chicken to a large baking dish.
Add salt, nutmeg, rosemary, bay leaf, chicken stock base, and garlic. Cover and let simmer 1 hour.
Slice stems from mushrooms and leave caps whole. In a skillet, saute stems and caps in the remaining 1/4 cup butter along with the lemon juice and transfer to the chicken.
Finely dice the bacon and using the same pan as the mushrooms, saute until crisp. Remove and drain. Pour off all but 2 tablespoons bacon drippings. Add onions to the pan. Sprinkle with sugar and heat shaking pan until onions are lightly browned. Add onions to the chicken.
Blend cornstarch with water to make a paste; set aside.
Drain the wine juices from the chicken into a saucepan. Stir in the cornstarch and water, stirring constantly until thickened. Pour over chicken; add crumbled bacon.
CHICKEN MADEIRA ON HERBED BISCUITS
Source: Better Homes and Gardens Magazine, September 1992
Makes 6 servings
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon oil
2 cloves garlic, minced
4 1/2 cups quartered fresh mushrooms
1/2 cup chopped onion
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1/2 cup chicken broth
2 tablespoons Madeira or dry sherry
Herbed Biscuits (for serving, recipe follows)
Thinly sliced green onion (optional, for garnish)
Cut chicken into 1-inch cubes. In a 12-inch skillet cook chicken in hot oil over medium-high heat for 4-5 minutes or until no longer pink. Remove chicken; set aside.
Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4-5 minutes or until liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add sour cream mixture, milk, and chicken broth to skillet. Cook and stir until bubbly. Cook 1 minute more.
Add chicken and Madeira or sherry; heat through.
Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if desired.
HERBED BISCUITS
Makes 12 biscuits
1 3/4 cups packaged biscuit mix (Bisquick)
2 tablespoons thinly sliced green onion
1/2 teaspoon crushed, dried oregano
1/2 cup milk
In a mixing bowl stir together all ingredients; stir just until dough clings together.
On a floured surface knead dough 10 to 12 strokes. Roll to a 1/2-inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits. Reroll the trimmings as necessary. Place on an ungreased baking sheet.
Bake in a 425 degree F oven for about 12 minutes.
DRUNKEN CHICKEN
From: Maryan - 11-10-97
12 boneless, skinless chicken breast halves
3/4 cup light rum
3 tablespoons light brown sugar
3 tablespoons lime juice
3 tablespoons soy sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup butter or margarine
3 cups sliced mushrooms
2 cups dairy sour cream
Long thin strips carrot and celery (to garnish)
Place chicken between 2 pieces of wax paper and pound to 1/2-inch thickness. Pierce in several places with fork and place in single layer in shallow glass dishes.
Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate, turning once.
Melt butter in large skillet over medium heat.
Remove chicken from marinade and set marinade aside.
Saute chicken in butter. Remove to warm platter.
Add mushrooms to the skillet and saute about 3 minutes. Reduce heat, stir in reserved marinade, cover, and cook over low heat 5 minutes.
Remove skillet from heat and slowly stir in sour cream.
Spoon sauce over chicken. Garnish with strips of carrot and celery.
MARZIPAN FRUIT
Adapted from unknown source
This recipe makes one full-sized fruit or eight miniatures.
8 oz almond paste
2 1/4 cups confectioner's sugar
1 egg white; beaten lightly
Mix the almond paste and sugar together. Add enough egg white to create the consistency of modeling clay.
TO SHAPE THE MARZIPAN:
Using chopsticks or toothpicks help the modeling process. Paste food coloring is the best, though liquid works o.k.
BANANA:
Color the marzipan light yellow and roll it into the banana shape. Dissolve cocoa in a little water and, with a small paint brush, streak the fruit with brown lines.
APPLE:
Color the marzipan light green or green yellow. Shape into apple shape and make an impression on top with a chopstick. Finish the apple with a brown stem and a green leaf (made of marzipan)
STRAWBERRY:
Color the marzipan red and shape it into a strawberry. Roll the berry in granulated sugar. Make the hull with green marzipan.
ORANGE:
Make a smooth ball of orange-colored marzipan; then press a piece of paper towel against the sides to create the texture of orange skin. Push a whole clove into the stem end of the orange.
CHOCOLATE GRAVY
Source: Cookbook USA CD
1 tbsp. unsweetened cocoa powder (heaping for a richer flavor)
1 cup sugar
2 1/2 tbsp. cornstarch
1 1/2 cups water
Hot buttered biscuits (for serving)
Mix dry ingredients in a 1-quart saucepan very well until there are no lumps. Add 1/1 2 cups water. Stir over medium-high heat until it becomes gravy consistency; don't overcook - it becomes very thick.
Serve over hot buttered biscuits.
FOOLPROOF DARK CHOCOLATE FUDGE
From: Judi/TX
Source: Treasury of Christmas, 1989
Makes 2 pounds
3 pkgs (6 oz each) semisweet chocolate chips
1 (14 oz) can Eagle Brand sweetened condensed milk (fat free may be used)
1/2 to 1 cup chopped nuts (optional)
1 1/2 tsp vanilla
In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
(Microwave Instructions: In a 1 quart glass measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients.)
Spread evenly in a wax paper-lined 8- or 9-inch square pan. Chill 2 hours.
Turn fudge onto a cutting board, peel off waxed paper and cut into 2-inch squares. Store loosely at room temperature.
VARIATIONS:
CREAMY DARK CHOCOLATE FUDGE:
Melt 2 cups miniature marshmallows with chips and milk. Proceed as above.
MILK CHOCOLATE FUDGE:
Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above.
WHITE CHOCOLATE FUDGE:
Use 3 packages (6 oz each) of white chocolate chips instead of the semisweet chips. Proceed as above.
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
MEXICAN CHOCOLATE FUDGE:
Reduce vanilla to 1 tsp. Add 1 Tbsp instant coffee and 1 tsp ground cinnamon to sweetened condensed milk. Proceed as above.
MAPLE-BUTTERSCOTCH FUDGE:
Omit chocolate chips and vanilla. In a heavy saucepan melt 2 packages (6 oz. each) of butterscotch chips with sweetened condensed milk. Remove from heat; stir in 2 Tbsp white vinegar, 1/8 tsp. salt, 1/2 tsp. maple flavoring, and 1 cup chopped nuts. Proceed as above.
EUROPEAN COCOA FUDGE
From: Judi/TX
Makes about 1 3/4 pounds of fudge.
3 cups sugar
2/3 cup European style unsweetened cocoa powder*
1/8 teaspoon salt
1 1/2 cups whole milk
1/4 cup butter
1 teaspoon vanilla extract
Line an 8-inch square pan with foil: butter foil.
In a 4 quart saucepan, mix sugar, cocoa powder and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees F.
Remove from heat, add butter and vanilla - Do Not Stir! Cool at room temperature to 110 degrees F.
Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool.
*Reqular unsweetened cocoa powder works well, too.
FUDGE TOUT DE SUITE
Source: Source: Tout de Suite by Jean K. Durkee
From: Judi/TX
1 pound powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
1 tablespoon vanilla
1/2 cup nuts, chopped (or 1/2 cup crunchy peanut butter)
Blend powdered sugar and cocoa powder in an 8-cup measure. Add milk and butter. DO NOT STIR! Microwave on HIGH (650-700w oven) for 2 minutes.
Remove from Microwave and stir well to mix. Add vanilla and nuts (or peanut butter). Stir until blended.
Pour into a greased (use butter wrapper for this purpose) dish and place in the freezer for 20 minutes or refrigerator for 1 hour. Cut and serve.
ITALIAN SWEET BREAD
From: Cookbook USA CD
Makes 3 loaves
2 cakes yeast, crumbled
1/4 cup lukewarm milk
3/4 cup plus 2 tbsp. margarine, melted
1 cup sugar
1 tsp. salt
1 tbsp. anise extract
1 tbsp. lemon extract
1 tbsp. vanilla
8 eggs, lightly beaten
5 cups all purpose flour
1 egg, beaten (for brushing tops)
Dissolve yeast in lukewarm milk; set aside until bubbly.
In a mixing bowl, combine margarine, sugar, salt and flavorings; blend thoroughly. Blend in 8 eggs. Add yeast mixture and flour alternately to form a soft dough.
Knead until velvety smooth. Cover and let rise until doubled, about 3 hours.
Divide into 3 equal parts and shape into loaves. Place in greased loaf pans and let rise again until doubled.
Brush tops with beaten egg.
Bake in at 375 degrees F for 30 minutes.
PRALINES
From: Shelley,LA
1 (12 oz.) can evaporated milk
1/2 cup butter
3 cups sugar
3 cups brown sugar
5 cups pecans
Pinch of salt
2 tsp. vanilla
Combine all the ingredients into a medium, heavy bottom pot. Melt over a medium-low heat. Stir constantly until mixture thickens and gets to the soft ball stage or 240 degrees F.
Remove from heat. Ladle cookie size portions onto a wax lined cookie sheet. Allow to cool completely.
CREAMY CARAMELS
Source: Marcie Wolfe, Williamsburg, PA in Taste of Home magazine, December/January 1995
Makes 64 pieces
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
Line an 8-inch square pan with foil and butter the foil; set aside.
Combine sugar, corn syrup, and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk.
Reduce heat to medium-low and cook until candy thermometer reads 238 (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla.
Pour into prepared pan. Cool.
Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends.
AMARETTO FUDGE
3 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 cup amaretto
1 tsp. almond flavoring
3/4 cup slivered or sliced almonds
Mix chocolate chips and condensed milk in a bowl; cover loosely and microwave on High for 3 minutes.
Stir until smooth then add flavorings.
Pour into a greased 8-inch square pan that has been sprinkled with the almonds. Let cool and cut into 1-inch squares.
GERTRUDE'S BLUE CHEESE COLESLAW
From: Cookbook USA CD
1 (2 lb.) Napa cabbage (celery cabbage), shredded
1/2 lb. blue cheese, crumbled (or to taste)
FOR THE DRESSING:
1/3 cup cider vinegar
1/4 cup minced white onion
2 tbsp. sugar
2 garlic cloves, minced
1 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1/4 tsp. dry mustard
3/4 cup vegetable oil
In large bowl toss together the cabbage and blue cheese and chill, covered, 1 hour.
Whisk together vinegar, onion, sugar, garlic, celery seed, salt, pepper and dry mustard. Add oil in stream, whisking to emulsify. Chill dressing 1 hour.
TO SERVE:
Pour over cabbage and toss.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Source: Gourmet magazine, July 1993
Makes 8 servings
FOR THE SAUCE:
3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
1 (3-inch) cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
FOR THE PORK CHOPS:
8 (1-inch-thick) boneless pork chops
Vegetable oil for rubbing chops
TO PREPARE THE SAUCE:
In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze.
Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup.
Add the broth and the cherries and simmer the sauce for 5 minutes.
Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes.
Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
TO COOK THE PORK CHOPS:
Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper.
Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through.
TO SERVE:
Transfer the pork chops to a platter and spoon the sauce over them.
PINE NUT AND ORANGE WILD RICE
Source: Janet R. Starosta, 1994
1 cup golden raisins
1/2 cup water
1 cup uncooked long grain and wild rice
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
2 to 4 tablespoons olive oil
2 tablespoons grated orange rind
2 tablespoons orange juice
1/4 teaspoon ground black pepper
Combine raisins and 1/2 cup water in a small saucepan. Bring to a boil; cover; reduce heat, and simmer 3 minutes. Remove from heat and let cool, then drain and set aside.
Cook rice (with 2 cups water for 20 minutes).
Combine rice, raisins and remaining ingredients.
LEMON RICE
Source: USA Rice Federation
Makes 6 servings
"Serve with your favorite meat, chicken, or fish. For added flavor, try adding a spice, some chopped green bell pepper, or a few chopped walnuts."
1 cup uncooked white rice
1 teaspoon margarine (optional)
1 clove garlic, minced
1 teaspoon grated lemon peel
1/8 to 1/4 teaspoon ground black pepper
2 cups chicken broth
2 tablespoons chopped fresh parsley
Combine rice, margarine, garlic, lemon peel, pepper and broth in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
PARMESAN RICE
Source: Helen Corbitt's Cookbook by Helen Corbitt the Director of Neiman-Marcus Restaurants, 1957
From: Crabby, VA
BROWN IN BUTTER:
1 cup uncooked rice
A little chopped onion
ADD:
2 cups water
1 tsp. salt
1 tbsp. lemon juice
Bring to boil, cover and turn heat as low as possible. Cook about 20 minutes. (Set aside to cool slightly before adding eggs.)
THEN ADD:
4 eggs, well beaten
1/4 cup vegetable oil
3/4 cup grated Parmesan cheese
Pour into a buttered 1 quart casserole.
SPRINKLE OVER TOP:
Fine buttered bread crumbs
Grated cheese
Half and half
Bake in a 325 degree F oven for 40-50 minutes.
CINNAMON ORNAMENTS
From: Lois, WI
NOT EDIBLE!!!
These smell wonderful but do not eat!! The kids like to help mix with their hands and cut out.
1 (4 oz) can ground cinnamon (1 cup)
1 tbsp ground cloves
1 tbsp ground nutmeg
3/4 cup applesauce
2 tbsp white glue
Ribbon
In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed.
Divide into 4 portions. On floured surface, roll each portion to 1/4-inch thickness. Cut dough with floured cookie cutters of desired shapes.
Using straw or toothpick, make a small hole in the top of the ornament.
Place cutouts on wire racks and allow to dry at room temperature for several days, turning frequently (or dry them in a dehydrator).
Thread ribbon through hole in ornament.
Judy/AZ: I have a very simple recipe for chicken breasts.
SWEET SOUR CHICKEN BREASTS
1 (16 oz) can whole cranberry sauce
1 (8 ounce) bottle of Catalina Salad dressing
Skinless, boneless chicken breasts
Combine both cranberry sauce and dressing.
Put chicken breasts in a 13x9-inch baking pan. Pour mixture over chicken breasts.
Bake at 350 degrees F for 1 hour.
FLUFFY BISCUITS
Source: Sarah Henderson, 1990's
From: Maryan NZ
2 cups flour
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
1 Tbsp. baking powder
5 Tbsp. vegetables shortening (or half shortening and 1/2 butter)
1 cup buttermilk
Preheat oven to 450 degrees F.
Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly.
On floured surface, knead 3 times. Pat dough out until 1/2-inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch.
Bake at 450 degrees F for 12-15 minutes.
Risa G., NJ: This is from a cookbook with other liqueurs to make. I want to try this one. Why buy Captain Morgan when you can make it yourself:
HOMEMADE SPICED RUM
Makes 1 quart
1 cup sugar
1 cup water
2 1/2 cups dark rum
4 tsp. vanilla
12 crushed whole allspice berries
1/2 tsp. ground cloves
1/2 tsp ground nutmeg
2 cinnamon sticks
Make a simple syrup by combining sugar and 1 cup water in a saucepan and bringing them to a boil over medium-high heat. Lower heat; stir frequently to prevent scorching. When clear, remove from heat; let stand until just warm.
Combine the simple syrup with the remaining ingredients in a 1 quart jar with a screw-on top. Let stand in a cool, drak place for 3-4 weeks.
Use a fine mesh strainer to strain out the solids. Discard. Transfer liqueur to a serving container or age for 1 month more.
SPICE CHRISTMAS TREES
From: Candy,VA
Styrofoam trees
Wrap the trees with red or green fabric, I use straight pins to attach the fabric.
Wrap small amounts of spices in squares of red or green net, twist the net and attach to tree with a pin.
Cut cinnamon sticks into small pieces and tie with yarn bow and attach with a pin to the tree. Fill in empty spaces with spiced gum drops attached with pins.
Wrap in saran wrap then foil. Give as gifts and rewrap for the next year. Really pretty gifts.
MsgID: 21411
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 365 Recipes: TALK TKL Holiday Cookie Rec...
Board: Holiday Cooking and Baking at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 365 Recipes: TALK TKL Holiday Cookie Rec...
Board: Holiday Cooking and Baking at Recipelink.com
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