Recipes (15): TALK TKL 11-25-97 - Assorted Recipes

Delicious Summer Punch
Slush Punch
English Trifle (Punch Bowl Cake)
Marshmallow Popcorn Christmas Tree
Quick Tiramisu
Quick Mexican Corn Risotto
Pastina-Stuffed Avocados
Tuna Penne
Olivado Spread
Holiday Buffet Beans
Little House Vinegar Pie
Apple Crisp
Vinegar Pie
Green Bean Casserole
Cookie Turkeys

(08:51:57 am) : DELICIOUS SUMMER PUNCH

1- 12 ounce can frozen orange juice concentrate (thawed)
1- 6 ounce can frozen lemonade (thawed)
1- 32 ounce bottle cranberry juice cocktail, chilled

Add these to the punchbowl and stir. Then SLOWLY pour in

1- 2 litre bottle Sprite

TIP:
Make one batch the day before you plan to use it and freeze it in your
jello ring. Use that to ice your punch in the punchbowl so that as it
melts, it does not dilute the punch.
You may wish to add maraschino cherries or other decorative fruit to the
ring prior to freezing.

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(08:52:34 am) : Slush Punch

2 C sugar
2 C hot water
1.5 3oz packages raspberry jello
4.5 C hot water
46 oz pineapple juice
1.5 6oz cans frozen lemon-lime juice (or combo thereof)
1 qt 7-up

Dissolve sugar in 2 C hot water. Add jello to next measure of hot water
and dissolve. Add sugar to jello. Add juice and concentrate. Freeze
overnight (a 5 gallon jug or barrel works well for this). Thaw partially,
adding 7-up to help. Use a potato masher to break into slush consistency.

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(08:56:38 am) : From: rfoster@bellsouth.net (Robert Foster)
Newsgroups: rec.food.recipes
ENGLISH TRIFLE (PUNCH BOWL CAKE)

1 angel food cake
2 family size instant vanilla pudding
mix
1 pkg. frozen crushed strawberries
2 sm. pkg. strawberry Jello
1/2 pt. vanilla ice cream
1 lg. box Cool Whip
4 bananas

Break cake into bite size pieces in bottom of large punch bowl.
Prepare pudding mix as directed on box. Fold in ice cream. Pour half
of mixture over cake. Make Jello as directed on box, folding in
strawberries. Pour half over pudding mix. Slice 2 bananas over this.
Repeat layering process with pudding, Jello and bananas. Spread Cool
Whip on top. Garnish with whole strawberries.

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Vicki,La (09:27:18 am) : itle: MARSHMALLOW POPCORN CHRISTMAS TREE *
Categories: Holidays, Popcorn, Snacks, Jello
Yield: 12 servings

------------------------------PATTI - VDRJ67A------------------------------
12 c Popped popcorn
1/2 c Margarine or butter
3 c Mini marshmallows
1/2 pk Lime flavored jello
Green food color
Candy pieces to decorate
- tree with

Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In
medium saucepan, combine margarine and marshmallows; cook over medium heat
until melted. Add jello; continue to cook until jello is dissolved. Add
food color and mix well. Pour evenly over popcorn; stir quickly to coat.
With dampened hands, shape popcorn into cone shape. Decorate tree with
candy pieces.
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Anna (11:11:30 am) : QUICK TIRAMISU

So quick, so easy and so good.

6 tablespoons Kahl a or other coffee liqueur
3 tablespoons sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream

5 1/2-inch-thick slices purchased pound cake

2 teaspoons unsweetened cocoa powder

Combine Kahl a, 1 tablespoon sugar, 1 tablespoon water and instant espresso
powder in small bowl; stir until espresso powder dissolves. Combine cream
cheese, whipping cream, 1 tablespoon Kah a mixture and remaining 2
tablespoons sugar in
another small bowl and whisk to blend.

Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins.
Brush each slice with 1/4 of Kahl a mixture. Spread half of cheese mixture
over each cake slice. Top each with 1 1/2 slices cake, pressing to fit.
Brush each with half of
remaining Kahl a mixture. Sift cocoa over desserts. Serve immediately or
cover and refrigerate up to 1 day.

2 Servings; Can be doubled

Bon App tit
October 1995

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Dawn/Syracuse (11:52:23 am) : This oughta shake things up!

QUICK MEXICAN CORN RISOTTO

1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
2 14 1/2-ounce cans low-salt chicken broth
1 10-ounce package frozen sweet corn
1/4 cup whipping cream or half and half
1 cup (packed) grated Monterey Jack cheese with jalape os
Chopped fresh cilantro

Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin;
saut 1 minute. Mix in rice. Add broth and frozen corn and bring to boil,
stirring frequently. Reduce heat to medium-low and cook until rice is tender
and mixture is
slightly thick and creamy, stirring frequently, about 20 minutes. Add cream
and cheese and stir until mixture is heated through. Season to taste with
salt and pepper. Sprinkle with chopped cilantro.

4 to 6 Servings

Bon App tit
Too Busy To Cook

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Cheryl/Hawaii (1:37:35 pm) : Recipe via Meal-Master (tm) v8.01

Title: Pastina-Stuffed Avocados
Categories: Salads, Ceideburg 2
Yield: 1 servings

2 Ripe but firm avocados
1/2 ts Saffron threads
1 c Pastina (6oz)
2 c Chicken stock (480ml)
2 Fresh tomatoes, skinned,
seeded & chopped
2 tb Diced onion
1/4 c Fresh parsley, chopped
2 Green onions, sliced in
thin rounds
Salt & pepper
1/2 c Vinaigrette (120ml)

In El Salvador saffron rice is often served with avocado. I use pastina here
as an alternative to both rice and couscous, and serve it cold, stuffed into
avocado halves. You can use any favorite vinaigrette in this recipe.

Heat 1/4 cup of chicken stock and steep threads 20 minutes. Cook
pastina in chicken stock with diced onion and steeped saffron. When
cooked, drain and mix well with remaining ingredients. Stuff avocado
halves. Serve as main course at lunch or first course at dinner.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by
Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

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Dawn /KY (1:58:48 pm) : Tuna Penne

1 LB. on Penne Noodles cooked
3 to 4 cloves garlic
2 TB olive Oil
2 cans Tuna
Parmasan Cheese
Put Oil and Garlic in pan and saute about 30 sec. Put tuna in and mix
Noodles in with it. Service and sprinkle parmasan on.
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Katherine / Erie, PA (4:38:40 pm) : OLIVADO SPREAD

2 1/2 tb Olive oil
2 Garlic cloves; pressed
1 1/2 c Black pitted olives
Pinch each of dried oregano, basil, rosemary and thyme

In blender, blend olive oil and garlic till smooth and creamy. Add olives
and herbs and blend just until spreadable. Serve with herbed breads.
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SueA, CA (5:04:39 pm) : HOLIDAY BUFFET BEANS

2 tablespoons butter or margarine
1 medium onion, chopped
1 teaspoon parsley, chopped
1 tablespoon flour
2 tablespoons water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon peel
2 packages frozen French sliced green beens
1 cup sour cream
l/2 cup Cheddar cheese, grated
l/2 cup dry bread crumbs

Pre-cook beans as directed on package to barely done and drain. Brown onions
in butter. Add parsley and flour and mix well. Stir in water and cook until
thick. Stir in salt, pepper, lemon peel, sour cream and cheese. Simmer 3
minutes. Remove from heat and stir in green beans. Pour into casserole;
sprinkle bread crumbs on top and bake uncovered at 350 until brown.

Yield 8 servings
from Come into the Recipe with Jackie

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Peggy, WA (8:35:10 pm) :
Little House Vinegar Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter
2 Egg
1/2 cup Sugar
1/2 cup Sugar -- brown
1/4 cup Flour
1 Nutmeg
3 tablespoons Cider vinegar
1 9" pie shell -- unbaked

Prepare pie paste and line the buttered pie pan. Preheat the oven
to 400.
Melt butter in tin cup; beat eggs in small bowl. In large bowl
blend both sugars, flour, and nutmeg with fingers until no lumps
remain. Stir in vinegar, eggs, butter and 1 cup of water until
well mixed. Pour into pie shell and bake at 400 for 30 minutes.
Remove and cool until the filling is firm enough for cutting.

From "The Little House Cookbook" by Barbara M. Walker
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Bill,DC (8:42:01 pm) : * Exported from MasterCook *

Apple Crisp

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Place apple slices in two quart baking dish. Sprinkle with lemon juice.
Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch
chunks. Blend into dry ingredients, using a pastry blender or two forks.
When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn
oven down to 350 degrees and bake for 30 minutes more.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve warm with vanilla ice cream or whipped cream.

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Peggy, WA (8:43:38 pm) : VINEGAR PIE
Try this:
1 1/2 C sugar
1/3 C cornstarch
1 1/2 C water
Mix in sauce pan and cook over moderate heat
until boiling. Boil 1 min. Then remove from heat
and add 3 T butter, then 4 Tbs. cider vinegar
one Tbs at a time, mixing well.
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Shelley, LA (8:49:43 pm) : 10 3/4 oz.

Green Bean Casserole
can cream of Mushroom Soup
3/4 cup milk
1/8 tsp pepper
2 (9oz) pkg cut green beans, thawed
1 1/3 cup french fried Onions

In a casseroleMix all ingredients except onions Bake 30 minutes at 350 or
until hot. Top with onions Bake 5 minutes more.

Can use 2 cans cut green beans
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Debbie, WI (10:33:28 pm) : Cookie Turkeys

Seperate an Oreo cookie. (Yes, eat one too!) Spread chocolate frosting on
the cream side of both cookies. Form Rice Krispie treats into an Oreo size
ball. Stick Rice Krispie treat ball onto one half cookie. Stick other cookie
half on the back end to resemble tail. Decorate with 4 candy corns pointed
side inwards (tail feathers). Put blob of chocolate frosting on for head.
Attach 1 candy corn (beak).
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