Recipe: 02-14-2000: 34 Assorted Recipes
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02-14-2000 – 34 Assorted Recipes
KellyWA (09:38:44) : For Lin, TX
Red Beet Eggs
1 can (1pound) small whole beets
(do not drain)
1 cup cider vinegar
1/3 cup sugar
3/4 tsp. salt
1/4 cup water(about)
8 hard-cooked eggs, shelled
1. Empty beets and their liquid
into a small saucepan; add vinegar,
sugar and salt and heat just until
sugar dissolves.
2.Place eggs in a medium-size bowl
(or in a 1/2 gallon preserving jar
which is the way Mrs. Rohrer does
it), pour in beet mixture and add
just enough water so that liquid
covers eggs. Cover and marinate 2
to 3 days, stirring (or inverting
jar gently) now and then so that
eggs redden evenly.
3.Serve beets along with eggs.
Cover and marinate in refrigerator
2 to 3 days before serving,
stirring now and then or inverting
jar of eggs and beets gently a few
times, so that all eggs redden
evenly.
3. Serve beets along with eggs.
KellyWA (09:34:51) : (for Lin,TX)
SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)
12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 T. minced horseradish root
1 t. whole cloves
1 t. white peppercorns
1 t. salt
sliced radishes
Pack eggs and radishes in wide-mouthed sterilized jars. Combine other ingredients, bring to a boil and simmer 10 min. Pour boiling
liquid over the
eggs, filling jar completely. Seal at once. Process 10 minutes.
Makes 12 eggs (ca. 1 1/2 qts.)
The radishes give the eggs a nice rosy exterior. They bleach out completely, and taste quite nice once they're pickled. Beets would
give a stronger
color, but I haven't tried using them, and I'm not sure what they'd do to the flavor.
KellyWA (09:34:13) :
For Lin, TX
GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)
24 eggs, hard boiled and peeled
1 T. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1.5 quarts cider vinegar
1 t. mustard seed
2 bay leaves
1 t. cardamom seed
2 t black peppercorns
2 t. salt
Pack the eggs in jars and divide tarragon and garlic evenly among them.
Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.
Makes 24 eggs (ca. 3 qts.)
Lola,CT (09:15:16) : Grapefruit Cocktail
Supreme some yellow, pink and red grapefruits. Mix gently. Put in champagne glasses and top with Pomegranate seeds. Very pretty and good.
Lola,CT (09:04:43) : Butter Hearts
Smash butter and add strawberry jam. Spread on a piece of waxed paper that is on top of a baking sheet. Freeze. Cut with heart shaped cookie cutter. Serve Heart-shaped Butter Pats with bread, muffins, etc.
KellyWA (08:36:02) : GERMAN CHEESECAKE
(Originally Posted on TKL by Darlene Taylor Date: June 30th 1998)
CHEESECAKE INGREDIENTS:
3 c. Cottage cheese
1 c. Sour cream
1 c. Sugar
4 Whole Eggs
1/2 Lemon -- grated peel
1/4 tsp Vanilla
1 c. Raisins
1/2 c. Cornstarch
1 tsp Baking soda
1 tsp Flour
1/2 c. Almonds
CRUST INGREDIENTS:
2 c. Flour
1/4 lb Butter
1/2 c. Sugar
1 Egg
1 tsp Baking powder
Pinch Salt
The cheesecake you are referring to is quarkkuchen. To the best of my knowledge , the closest thing to "quark" would be pureed or
strained cottage cheese.
Here's a recipe for you. Prepare dough and with it line bottom and sides of a greased cake tin. Strain cottage cheese, stir in cream.
Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour and baking soda and add. Pour batter into dough lining, top with grated almonds and bake in 375F oven for about 1 hour. When done, cool cake in a warm place. Do not chill.
CRUST: Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in above recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking.
KellyWA (06:53:05) : (Repost for Dal)
QUICK CHICKEN MOLE
2 ts Cocoa powder, unsweetened
1 1/2 ts Chili powder
1/2 ts Cumin, ground
1/2 ts Oregano, dried crushed
1/4 ts Salt
1 can Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (opt)
Lettuce, shredded (opt)
Avocado, sliced (opt)
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder,
chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
Lori.NY (05:37:18) : Smothered Chicken
1 Chicken, cut up, OR
4 Boneless chicken breasts
-cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg. Onion; sliced
1 can French onion soup
Garlic, fresh or powder;
-to taste
1 pkg Fresh mushrooms; sliced
Poultry seasoning; to taste
-(optional)
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over popovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.
KellyWA (05:34:29) : Chili-Citrus Chicken Chunks
4 skinless boneless chicken breast halves
1 1/2 teaspoons chili powder
1/2 teaspoon each: ground cumin and garlic salt
1/4 teaspoon cayenne
1/4 cup each: fresh lemon and lime juices
3 tablespoons jalapeno jelly
cilantro sprigs, re chili peppers, and
lemon slices -- garnish
Cut chicken into 1" chunks. On a piece of wax paper, combine chili powder, cumin, garlic salt and cayenne. Toss chicken in spice mixture and arrange in a single layer in a 2-qt. rectangular baking dish. Cover with wax paper and microwave on high 3 min.
Exchange chunks that are done quickly with those that are less done. Re-cover and microwave on high 3 min. or until chicken is no longer pink. Let stand while making sauce. In a 2-cup glass measure, combine the lemon and lime juice and jelly. Microwave on high for 4-6 mins. or until liquid is reduced to 1/3 cup. Spoon over chicken, and garnish.
KellyWA (05:32:00) : Ravioli Casserole
1 (28oz) jar spaghetti sauce
1 (25 oz)pkg frozen cheese ravioli* -- cooked and drained
2 cups (16oz) small-curd cottage cheese
4 cups (16oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2" baking dish. Layer with half the ravioli, 1-1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30-40 min.
or until bubbly. Let stand 5-10 min before serving.
*note: 4-5 cups of any style cooked ravioli may be substituted for the frozen cheese ravioli.
KellyWA (05:24:06) : Taco Bake
1 lb lean ground beef
1 medium onion, chopped (optional)
1 Cup Salsa
1 Can Tomato Soup
1/2 Cup milk
6-8 flour or corn tortillas (I use flour), cut or torn into approx. 1" pieces
1 Cup Shredded cheese (your choice, I use Mexican Blend)
Brown beef in skillet, add onions when beef is about halfway done. In large bowl combine beef with all remaining ingredients except use only 1/2 cup of cheese. Pour mixture into a 9x9 casserole dish. Bake covered at 350 for 30 minutes or until bubbly. I usually uncover it for the last 5 minutes or so. Sprinkle remaining 1/2 cup cheese over top and serve.
KellyWA (05:21:53) : Creamy Turkey Pie
1 pound ground turkey or turkey sausage
(If using ground turkey, add a bit of salt, pepper and some herbs to meat mixture...sage is good. This just gives it more flavor.)
1/2 c chopped onion
1-3 ounce pkg. cream cheese, cubed (I use light cream cheese)
1- 4-1/2 ounce jar sliced mushrooms, drained,
(I often use fresh mushrooms that I saute in
a small amount of butter)
1-pkg. (10) refrigerated biscuits
1 egg
1 cup cream-style cottage cheese (I use non-fat)
1 Tbs. flour
chopped tomato (optional)
snipped chives (optional)
In a large skillet, cook turkey and onion until meat is browned. Drain fat. Stir in cream cheese until combined; add mushrooms.
Set aside. For crust, lightly grease a 9" pie plate. Unwrap and separate biscuits.
Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, extending biscuits about 1/2" above pie plate. With kitchen scissors, cut edge of biscuits at 1/2 inch intervals if desired.
Spoon turkey mixture into shell. In blender, combine egg, cottage cheese, and flour.
Blend until smooth. Spoon over turkey. Bake, uncovered, at 350 for 25 to 30 min. or till edges are browned and filling is set.
Let stand 5 to 10 min. before cutting. Garnish with tomato and chives if desired.
KellyWA (05:19:12) : Quick enchiladas
1 package fajita size flour shells
1 lb hamburger
1 med can enchilada sauce
1/2-1 can chopped olives (your choice)
1 package Mexican shredded cheese or a mix of jack and cheddar
Heat oven to 350
Cook hamburger or warm up frozen, already cooked.
Mix 1/3 can sauce with meat, olives and 1/2 package of cheese.
Warm tortilla shells in microwave a few at a time at 25-30 seconds Spoon meat mixture into shells, a couple of tablespoons each and roll, placing into a 9x13x2 pan, seam side down.
When finished, pour the rest of the sauce on it and the rest of the cheese
Bake 10 minutes or until cheese is melted
KellyWA (05:12:57) : Quick Couscous Vegetable Salad
Couscous is a quick-cooking pasta.
1 1/4 cups water
1 tablespoon margarine or butter
1 cup uncooked couscous
1 to 2 tablespoons sugar
1/8 teaspoon pepper
3 tablespoons white wine vinegar or rice vinegar
1/2 teaspoon soy sauce
3 tablespoons olive oil or oil
3 tablespoons sesame seed
1 (1-lb.) pkg. Green Giant American Mixtures Frozen Corn,
Broccoli and Red Peppers, thawed, drained*
1/3 cup raisins
1/4 cup chopped fresh parsley
In medium saucepan, bring water and margarine to a boil. Stir in couscous;
cover. Remove from heat; let stand 5 minutes.
Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar
and soy sauce; shake well. Set aside.
Heat oil in large skillet over medium-low heat until hot. Add sesame seed;
cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add
vegetables; cook and stir 1 minute or until thoroughly heated. Remove from
heat. Add vinegar mixture; toss to coat.
Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable
mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.
Garnish with additional fresh parsley, if desired. Serve warm.
12 (1/2-cup) servings.
TIP: * One (1-lb.) pkg. Green Giant American Mixtures Frozen Broccoli,
Carrots and Water Chestnuts can be substituted.
Dawn-NY (04:09:55) : Sweetie Pie
1 roll of refrigerated sugar cookie dough
1/3 c. chopped pecans, opt.
1 (8 oz) pkg. cream cheese, softened
1/4 c. sugar
Topping:
2 cans of cherry pie filling
1/8 tsp. almond extract
canned whipped cream
fresh mint leaves
Preheat oven to 350 degrees. Roll out dough into a 14-inch circle. Place on an ungreased 12-inch round pizza pan or heart-shaped pan. Flute edges to form a rim, sprinkle pecans over bottom and gently press into dough. Prick bottom of pan. Bake for 15 minutes, do not brown. Remove from oven and let cool.
In the meantime, mix together cream cheese and sugar. Set aside.
Mix cherries with almond extract. Spread cream cheese over cooled cookie crust. Pour cherries over cream cheese. Garnish around edges with whipped cream. Sprinkle with fresh mint leaves.
Marie (01:07:31) : ,Gourmet Double Chocolate chunk Cookies.
1 cup butter
1 tablespoon brown sugar,
1 cup white sugar,
2 large eggs,
1/4 teaspoon vanilla extract,
1/4 cup cocoa powder,
1 1/2 cups flour,
1/4 teaspoon baking soda,
1 1/2 packages (18 oz) semi-sweet chocolate chunks...
preheated oven to 375
cream butter, sugars, vanilla, and cocoa powder....stir in remaining
ingredients and blend well..... Refrigerate for 30 minutes....Drop dough
by rounded teaspoonfuls onto an ungreased cookie sheet about 2 inches
apart.
Bake until cookies are set 5-8 minutes.....cool slightly and remove from
pan....when making large cookies, press down slightly on cookie dough to
help cook more evenly...Bake slightly longer 8-10 minutes..
Betsy.at.TKL (12:22:16) : Antipasto Skewers
Recipe By :The California Culinary Academy
1 large seasonal melon, peeled -- cut into 36 cubes
1/2 pound prosciutto -- sliced paper-thin
1 pound Italian fontina cheese -- cut into 36 cubes
36 black olives -- (best quality)
olive oil -- for drizzling
freshly ground pepper -- for garnish
1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.
Makes 3 dozen skewers.
NOTES : Olives and cheese, prosciutto and melon come together on these colorful skewers. It's an antipasto platter made into finger food, and it's open to dozens of variations: Try shrimp, feta cheese, and Greek olives. Mozzarella, cherry tomatoes, and rolled anchovies? You decide.
Betsy.at.TKL (12:22:07) : Angel Hair Pasta with Shrimp
1 1/2 tbsp Butter
1 1/2 tbsp Flour
1 1/2 c Milk
1/2 c 35% cream
1 1/2 tbsp Pest sauce
1 1/2 tbsp Chopped parsley
1 tbsp Minced garlic
2 tbsp Grated parmesan cheese
1/2 tsp Salt
1/2 tsp White pepper
Worcestershire and Tabasco
2/3 lb Capellini
1/2 Red pepper -- cut in strips
1/4 lb Snow peas -- trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, Parmesan, salt, pepper, Worcestershire and Tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snow peas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately.
Betsy.at.TKL (12:21:56) : Ambrosia Filled Angel Cake
Recipe By :Jo Anne Merrill
1 large angel food cake
--- Ambrosia filling: ---
3 cups heavy cream
1/3 cup confectioner's sugar
3 cups crushed pineapple -- drained
1 cup strawberries -- sliced
1/4 cup shredded coconut meat
1/2 cup blueberries
1 kiwi fruit
* Purchase a large angel food cake, or use a homemade one.
Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling.
FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.
Serving Ideas : Beautiful, elegant dessert. Serve on special occasions.
Betsy.at.TKL (12:21:41) : Almond Bark Candy
1 lb White chocolate
1/2 c Raisins
1/2 c Almonds -- chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax
paper ~ this will be a thin candy. Let cool then break into pieces.
KellyWA (11:20:18) : Turkey French Dips
Leftover turkey or sliced turkey from the deli is good in this sandwich. If you're in
a hurry you can heat the sandwiches in the microwave but they won't be as crusty
as this oven version.
4 oz. cooked turkey slices
4 (6 inch) French rolls
4 oz. part skim mozzarella cheese
1 package au jus gravy mix
Preheat oven to 400 degrees. Cut French rolls lengthwise. Place 1 oz. turkey and 1 oz. mozzarella cheese on each French roll. Wrap each roll in aluminum foil and heat in the oven for 10 minutes. Mix au jus according to package directions, or add more water to reduce the sodium content. Slice each sandwich in half, diagonally. Serve each with 1/3 cup au jus.
Yield: 4 sandwiches (4 servings)
KellyWA (11:18:24) : Quick Lasagna
You don't precook the noodles in this recipe so it is really fast to assemble. This
can be put together the night before and refrigerated without baking. Increase
baking time by 15 minutes if it has been refrigerated.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 tablespoon dried parsley
1 teaspoon chopped garlic
4 ounces grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in
bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch but do not
over lap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the
mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of
the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce,
another layer of noodles, and the remainder of the sauce. Sprinkle with Parmesan
cheese. Bake, covered tightly with aluminum foil, for one hour.
calliope,.NY (10:04:39) : CREAM OF SPINACH AND ARTICHOKE SOUP
(this could also be made with Swiss chard!)
3 boxes frozen, chopped spinach (can use fresh, but its more work)
1-2 large yellow onions, chopped.
1-large carrot, chopped
1-large rib of celery, chopped
1 Tbsp butter-optional
2 Tbsp flour-optional
1-49 0z. can chicken broth. Jazz it up with a 2 bay leaves, some thyme and
a few dashes of ground cloves.
(you may need some extra water, or you can just use water for the whole thing.)
2- pints, or more, cream...use milk if counting calories
1/3 cup medium sherry
1/2 tsp nutmeg
to taste... salt, black pepper
chopped garlic,if desired
olive oil
2 cans of artichokes, quartered
Procedure
-. Heat olive oil and saute celery, carrot , onion and garlic until tender-crisp
- Stir butter and then flour, only if you want soup thicker. Add salt and pepper, and cook for 2 minutes.
- Add chicken stock, stirring well. Heat until it starts to boil, simmer 10 mins,
stirring frequently.
- Add spinach and simmer for 8 minutes, if still frozen, ...less time if thawed . Remove from heat and allow to cool a bit
- Using a blender, REMOVE THE BAY LEAF, puree the mixture in batches until it is smooth.
- Return to a medium heat, taste and correct seasoning. Stir in cream, sherry, and nutmeg and artichokes . Do not allow to boil.!! Serve as soon as it has becomes warm again.
_* NOTE* Very elegant if served with a dollop of sour cream or creme fraiche, floating , then drizzle it with pureed roasted red pepper. Looks pretty and tastes great too! Because of the color, I often make this at Christmas time.
Gina,.Fla (10:04:24) : This cake recipe is courtesy of Kelly, WA who posted it for me when I was in a pinch for a good chocolate cake for a party. It is absolutely the best cake...
Kelly,WA 03:01:06 Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!
Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar
Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.
Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make
frosting.
Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.
Gina,.Fla (10:01:50) : Cinnamon Heart Puffs
Makes 16
1 sheet frozen puff pastry, thawed
2 T. sugar
1/2 t. cinnamon
1/4 t. nutmeg
Roll pastry out onto a lightly floured surface into a 11x14 rectangle. Cut out 16 hearts with a heart cookie cutter. Carefully transfer to a cookie sheet. Combine sugar and spices and sprinkle over hearts. Bake 15 mts at 350.
Cool on rack. Can be stored in airtight cont. for several days.
Gina,.Fla (09:59:05) : Here are some tasty recipes for Swiss Chard....
Of course, you know that any recipe made with spinach, you can simply substitute it for the Swiss Chard. I hope you enjoy these delicious recipes.
Gratin of Swiss Chard
(Sauce de Cardes)
serves 6
In the Luberon and Vaucluse regions of France, a "saue" is another name for a creamy version of a vegetable stew enriched with cheese and bubbling brown in its casserole. "Cardes" are the stalks of mature Swiss chard.
2 lbs. Swiss chard stalks, washed and stripped of tough strings
juice of 1 lemon
glass of white wine
2 bay leaves
2 sprigs of thyme
1 onion, finely chopped
1 clove garlic, minced
2 T. olive oil
2 anchovy fillets, crushed
2 T. flour, sifted
3 T. grated Gruyere cheese
1/4 t. grated nutmeg
salt and pepper to taste
handful of small black olives
Cut the chard into 1 inch pieces and boil for 20 mts. with lemon juice, wine, bay leaves, thyme and enough water just to cover.
In a skillet, saute the onion and garlic in the olive oil, stir in the anchovies and sprinkle the flour over. Stir for a minute or two, and then begin to add the strained, still-warm liquid from the chard little by little. Mix well till the consistency is of thick cream. Let simmer for 10 mts. Add the cheese and nutmeg, and season to taste with the salt and pepper.
Mix the sauce with the drained chard and sprinkle with the olives. Pour into a buttered casserole and bake in oven for 20-25 mts. till pale golden and bubbling.
Gina,.Fla (09:59:05) : Swiss Chard Pie
6-12 servings
1 10-12 oz. bunch Swiss chard, washed, trimmed and chopped
3 T. olive oil
1 bunch green scallions, finely chopped
1/4 c. fresh parsley, minced
1 c. cottage cheese
1 c. feta cheese
4 eggs
1/2 t. dried dill
fresh ground pepper
1 c. flour
1 c. water
2 T. butter
Preheat oven to 350. Squeeze all moisture from chard. Heat 2 T. oil in skillet over med-high heat and heat green scallions, parsley and saute till softened. Mix in chard, cheeses, 2 lightly beaten eggs and dill. Add pepper to taste. Don't add salt because the feta already is salty. Remove from heat.
Combine remaining 2 eggs, flour and water in a med. bowl. Mix well to make a thin batter. Coat a 8x12 inch baking dish with remaining 1 T. oil, pour in half the batter, spread evenly.
Top with chard mixture and dot with butter. Pour remaining batter over, bake 45-60 mts. or until set.
Cut into small squares for appetizers or into 6 larger squares for lunch or dinner. Serve immediately.
Gina,.Fla (09:59:05) : Swiss Chard With Tomatoes
4 servings
2 lbs. Swiss Chard
2 cloves, garlic, minced
1/4 c. olive oil
1 1/2 c. peeled and chopped tomatoes
1/4 t. celery salt
1/8 t. ground black pepper
1 T. capers
Trim roots, wash chard thoroughly. Drain. Remove leaves from stalk. Tear into small pieces, cut stalks into 1 inch pieces. Cover and cook in boiling water 3-5 mts. till tender. Drain.
Saute garlic till golden in a skillet. Remove and discard garlic, add tomatoes, salt and pepper, cover and simmer 8-10 mts. Add chard and cook uncovered 10 mts. stirring frequently. Stir in capers.
Gina,.Fla (09:59:05) : Swiss Chard Strudel
This is a strudel made with Swiss chard, nutty-flavored Jarlsburg cheese and Parmesan wrapped in
phyllo, and baked till golden.
Serves 8-10
1 bunch Swiss chard (about 10 ozs.)
4 T. olive oil
1 small onion, chopped
1/2 t. salt
black pepper to taste
1/2 c. shredded Jarlsburg cheese
2 T. plus 2 t. bread crumbs
2 T. grated Parmesan cheese
3 T. butter, melted
6 sheets phyllo
Preheat oven to 375.
Rinse and drain the chard. Remove stems, trim and discard the woody bottoms. Chop the rest, and set aside and coarsely chop the leaves.
Heat 2 T. of oil in a skillet over low heat. Add the onion and saute till wilted, about 5 mts. Stir in the chard stems and cook 4 mts. more.
Stir in the chard leaves and cook 4 mts. more. Drain off any excess liquid and transfer mixture to a bowl. Season with salt and pepper. Stir in the Jarlsburg, 1 T. of breadcrumbs and the Parmesan. Set aside. Stir in the butter and rest of oil in a small bowl. Open 1 sheet of phyllo and brush it with some of the oil/butter mix. Sprinkle with 1 t. of crumbs.
Top with 4 more sheets repeating the above procedure and finally the last sheet only brushed with butter/oil.
Spoon the filling along one short end of phyllo leaving about 1 1/2 inches empty on ea. side. Fold the long sides in, to enclose the ends of the filling.
Roll the phyllo and filling over onto itself to form a strudel roll. Place on a baking sheet seam side down and brush the top with any remaining butter/oil mixture. Bake till golden about 25 mts. Let strudel stand for 5 mts. before slicing and serving.
Gina,.Fla (09:59:05) : Linguini with Swiss Chard
Serves 4
3 T. olive oil
1/4 c. pine nuts
1 T. finely chopped garlic
1/3 c. finely chopped shallots
2 c. chopped red or green Swiss chard
1 c. heavy whipping cream
large pinch of saffron dissolved in 2 T. hot water
1 lb. linguini
1/2 c. grated parmesan cheese
salt and pepper to taste
finely minced zest of 1/2 lemon
Heat 1 T. oil in a small skillet over med-low heat. Add pine nuts and stir to coat with oil. Saute the nuts till lightly browned, 5 mts. Set aside.
In a large skillet large enough to hold all the linguini, saute the garlic and shallots in the remaining 2 T. oil on med. heat till softened. Increase the heat, add the chard and cook till limp 1-2 mts. Add the cream and saffron infusion and cook over low heat about 5 mts. Remove from the heat and set aside.
Meanwhile, the linguini has been cooking according to pkg. directions. Bring the sauce back to a simmer and add the drained linguini and toss to coat. Add the Parmesan, salt and pepper to taste and the minced lemon zest and toss well. Serve immediately with the toasted pine nuts.
Burgundy/LA (09:52:59) : Chocolate Baklava
1 pound frozen filo dough (about 24 sheets)
1 pound walnuts, finely chopped
1 (6-oz.) package semisweet chocolate pieces, finely chopped
cup sugar
1 teaspoons ground cinnamon
1 cups margarine or butter, melted
Syrup:
cup orange juice
cup sugar
cup water
cup honey
2 tablespoons lemon juice
Topping:
2 squares (2 ounces) semisweet chocolate
2 tablespoons water
Thaw filo dough according to package directions. Combine walnuts, finely chopped chocolate, the cup sugar, and cinnamon; set aside.
Brush bottom of a 15x11x2-inch baking pan with some of the melted butter. Layer 8 of the filo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over the filo in pan. Top with another 4 sheets of the filo, brushing each with more of the melted butter. Sprinkle with 2 more cups of the nut mixture and top with 4 more filo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining filo sheets, brushing each with butter. Drizzle remaining butter over top layer.
Cut into diamond-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour. Immediately finish cutting diamonds or triangles.
Meanwhile, in a medium saucepan combine orange juice, the cup sugar, cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely.
In small saucepan combine chocolate squares and 2 tablespoons water, stir over low heat till smooth. Drizzle over dessert.
Package for gift-giving in airtight containers. Makes 50 to 60 pieces.
Directions to pack with gift:
Store in refrigerator.
calliope,.NY (09:49:52) : Spinach Cakes And Mustard Sauce
2 - 10oz. pkg. frozen chopped spinach, thawed and drained.
5-cups peasant bread crumbs
1-cup minced onion
1/2-cup minced celery...or try minced fennel bulb
1/2-cup minced Italian parsley
1/2-tsp.dried thyme
1/2-tsp. dried sage
1-tsp. dill weed
a good grating of nutmeg
salt and black pepper to taste
1-cup Parmesan cheese 6 eggs beaten
1/3-cup melted butter
*optional...mix into or top with some sunflower seeds.
chopped regular or water chestnuts would be nice in this too, I think.
Mix all ingredients together Form into small patties.
Place on lightly greased cookie sheet and bake 400 F for 15
minutes or until firm. Or you can put it all in a greased,
square glass baking dish and bake at 375 for about 1/2 hour.
The spinach balls may be frozen either before or after baking.
Mustard Sauce:
1/3 c. dry mustard
1/2 c. vinegar
1/2 c. sugar
1 egg yolk
*this sauce is truly excellent with this dish!!!
Combine all ingredients in saucepan and simmer until slightly
thickened. Can be covered & stored in refrigerator for up to a
month
Gina,.Fla (09:49:32) : Goat Cheese and Spinach Morning Tart
serves 8
1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 c. fresh dill
handful fresh spinach leaves
1 c. heavy cream
3 eggs
white pepper to taste
Preheat oven to 350
Saute shallots and garlic till limp. Stir in dill and spinach and let it wilt.
Puree cheese, cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.
Bake 45 mts at 350 till golden and puffy.
Gina,.Fla (09:47:37) : Eye Round Roast with Gravy
This is the impressive eye round I serve for SPECIAL OCASSIONS!! It is so very tender, full of already made gravy, very tasty and very easy to make. Simply the best!!
1 3 lb. eye of the round roast
1 can Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
Place roast on heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely and bake 350 for 3 hours. When you open the foil, the gravy is done and the meat has the best flavor!!
02-14-2000 – 34 Assorted Recipes
KellyWA (09:38:44) : For Lin, TX
Red Beet Eggs
1 can (1pound) small whole beets
(do not drain)
1 cup cider vinegar
1/3 cup sugar
3/4 tsp. salt
1/4 cup water(about)
8 hard-cooked eggs, shelled
1. Empty beets and their liquid
into a small saucepan; add vinegar,
sugar and salt and heat just until
sugar dissolves.
2.Place eggs in a medium-size bowl
(or in a 1/2 gallon preserving jar
which is the way Mrs. Rohrer does
it), pour in beet mixture and add
just enough water so that liquid
covers eggs. Cover and marinate 2
to 3 days, stirring (or inverting
jar gently) now and then so that
eggs redden evenly.
3.Serve beets along with eggs.
Cover and marinate in refrigerator
2 to 3 days before serving,
stirring now and then or inverting
jar of eggs and beets gently a few
times, so that all eggs redden
evenly.
3. Serve beets along with eggs.
KellyWA (09:34:51) : (for Lin,TX)
SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)
12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 T. minced horseradish root
1 t. whole cloves
1 t. white peppercorns
1 t. salt
sliced radishes
Pack eggs and radishes in wide-mouthed sterilized jars. Combine other ingredients, bring to a boil and simmer 10 min. Pour boiling
liquid over the
eggs, filling jar completely. Seal at once. Process 10 minutes.
Makes 12 eggs (ca. 1 1/2 qts.)
The radishes give the eggs a nice rosy exterior. They bleach out completely, and taste quite nice once they're pickled. Beets would
give a stronger
color, but I haven't tried using them, and I'm not sure what they'd do to the flavor.
KellyWA (09:34:13) :
For Lin, TX
GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)
24 eggs, hard boiled and peeled
1 T. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1.5 quarts cider vinegar
1 t. mustard seed
2 bay leaves
1 t. cardamom seed
2 t black peppercorns
2 t. salt
Pack the eggs in jars and divide tarragon and garlic evenly among them.
Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.
Makes 24 eggs (ca. 3 qts.)
Lola,CT (09:15:16) : Grapefruit Cocktail
Supreme some yellow, pink and red grapefruits. Mix gently. Put in champagne glasses and top with Pomegranate seeds. Very pretty and good.
Lola,CT (09:04:43) : Butter Hearts
Smash butter and add strawberry jam. Spread on a piece of waxed paper that is on top of a baking sheet. Freeze. Cut with heart shaped cookie cutter. Serve Heart-shaped Butter Pats with bread, muffins, etc.
KellyWA (08:36:02) : GERMAN CHEESECAKE
(Originally Posted on TKL by Darlene Taylor Date: June 30th 1998)
CHEESECAKE INGREDIENTS:
3 c. Cottage cheese
1 c. Sour cream
1 c. Sugar
4 Whole Eggs
1/2 Lemon -- grated peel
1/4 tsp Vanilla
1 c. Raisins
1/2 c. Cornstarch
1 tsp Baking soda
1 tsp Flour
1/2 c. Almonds
CRUST INGREDIENTS:
2 c. Flour
1/4 lb Butter
1/2 c. Sugar
1 Egg
1 tsp Baking powder
Pinch Salt
The cheesecake you are referring to is quarkkuchen. To the best of my knowledge , the closest thing to "quark" would be pureed or
strained cottage cheese.
Here's a recipe for you. Prepare dough and with it line bottom and sides of a greased cake tin. Strain cottage cheese, stir in cream.
Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour and baking soda and add. Pour batter into dough lining, top with grated almonds and bake in 375F oven for about 1 hour. When done, cool cake in a warm place. Do not chill.
CRUST: Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in above recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking.
KellyWA (06:53:05) : (Repost for Dal)
QUICK CHICKEN MOLE
2 ts Cocoa powder, unsweetened
1 1/2 ts Chili powder
1/2 ts Cumin, ground
1/2 ts Oregano, dried crushed
1/4 ts Salt
1 can Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (opt)
Lettuce, shredded (opt)
Avocado, sliced (opt)
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder,
chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes
(10 to 12 minutes for low-wattage ovens) or until chicken is tender
and no longer pink inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
Lori.NY (05:37:18) : Smothered Chicken
1 Chicken, cut up, OR
4 Boneless chicken breasts
-cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg. Onion; sliced
1 can French onion soup
Garlic, fresh or powder;
-to taste
1 pkg Fresh mushrooms; sliced
Poultry seasoning; to taste
-(optional)
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over popovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.
KellyWA (05:34:29) : Chili-Citrus Chicken Chunks
4 skinless boneless chicken breast halves
1 1/2 teaspoons chili powder
1/2 teaspoon each: ground cumin and garlic salt
1/4 teaspoon cayenne
1/4 cup each: fresh lemon and lime juices
3 tablespoons jalapeno jelly
cilantro sprigs, re chili peppers, and
lemon slices -- garnish
Cut chicken into 1" chunks. On a piece of wax paper, combine chili powder, cumin, garlic salt and cayenne. Toss chicken in spice mixture and arrange in a single layer in a 2-qt. rectangular baking dish. Cover with wax paper and microwave on high 3 min.
Exchange chunks that are done quickly with those that are less done. Re-cover and microwave on high 3 min. or until chicken is no longer pink. Let stand while making sauce. In a 2-cup glass measure, combine the lemon and lime juice and jelly. Microwave on high for 4-6 mins. or until liquid is reduced to 1/3 cup. Spoon over chicken, and garnish.
KellyWA (05:32:00) : Ravioli Casserole
1 (28oz) jar spaghetti sauce
1 (25 oz)pkg frozen cheese ravioli* -- cooked and drained
2 cups (16oz) small-curd cottage cheese
4 cups (16oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2" baking dish. Layer with half the ravioli, 1-1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30-40 min.
or until bubbly. Let stand 5-10 min before serving.
*note: 4-5 cups of any style cooked ravioli may be substituted for the frozen cheese ravioli.
KellyWA (05:24:06) : Taco Bake
1 lb lean ground beef
1 medium onion, chopped (optional)
1 Cup Salsa
1 Can Tomato Soup
1/2 Cup milk
6-8 flour or corn tortillas (I use flour), cut or torn into approx. 1" pieces
1 Cup Shredded cheese (your choice, I use Mexican Blend)
Brown beef in skillet, add onions when beef is about halfway done. In large bowl combine beef with all remaining ingredients except use only 1/2 cup of cheese. Pour mixture into a 9x9 casserole dish. Bake covered at 350 for 30 minutes or until bubbly. I usually uncover it for the last 5 minutes or so. Sprinkle remaining 1/2 cup cheese over top and serve.
KellyWA (05:21:53) : Creamy Turkey Pie
1 pound ground turkey or turkey sausage
(If using ground turkey, add a bit of salt, pepper and some herbs to meat mixture...sage is good. This just gives it more flavor.)
1/2 c chopped onion
1-3 ounce pkg. cream cheese, cubed (I use light cream cheese)
1- 4-1/2 ounce jar sliced mushrooms, drained,
(I often use fresh mushrooms that I saute in
a small amount of butter)
1-pkg. (10) refrigerated biscuits
1 egg
1 cup cream-style cottage cheese (I use non-fat)
1 Tbs. flour
chopped tomato (optional)
snipped chives (optional)
In a large skillet, cook turkey and onion until meat is browned. Drain fat. Stir in cream cheese until combined; add mushrooms.
Set aside. For crust, lightly grease a 9" pie plate. Unwrap and separate biscuits.
Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, extending biscuits about 1/2" above pie plate. With kitchen scissors, cut edge of biscuits at 1/2 inch intervals if desired.
Spoon turkey mixture into shell. In blender, combine egg, cottage cheese, and flour.
Blend until smooth. Spoon over turkey. Bake, uncovered, at 350 for 25 to 30 min. or till edges are browned and filling is set.
Let stand 5 to 10 min. before cutting. Garnish with tomato and chives if desired.
KellyWA (05:19:12) : Quick enchiladas
1 package fajita size flour shells
1 lb hamburger
1 med can enchilada sauce
1/2-1 can chopped olives (your choice)
1 package Mexican shredded cheese or a mix of jack and cheddar
Heat oven to 350
Cook hamburger or warm up frozen, already cooked.
Mix 1/3 can sauce with meat, olives and 1/2 package of cheese.
Warm tortilla shells in microwave a few at a time at 25-30 seconds Spoon meat mixture into shells, a couple of tablespoons each and roll, placing into a 9x13x2 pan, seam side down.
When finished, pour the rest of the sauce on it and the rest of the cheese
Bake 10 minutes or until cheese is melted
KellyWA (05:12:57) : Quick Couscous Vegetable Salad
Couscous is a quick-cooking pasta.
1 1/4 cups water
1 tablespoon margarine or butter
1 cup uncooked couscous
1 to 2 tablespoons sugar
1/8 teaspoon pepper
3 tablespoons white wine vinegar or rice vinegar
1/2 teaspoon soy sauce
3 tablespoons olive oil or oil
3 tablespoons sesame seed
1 (1-lb.) pkg. Green Giant American Mixtures Frozen Corn,
Broccoli and Red Peppers, thawed, drained*
1/3 cup raisins
1/4 cup chopped fresh parsley
In medium saucepan, bring water and margarine to a boil. Stir in couscous;
cover. Remove from heat; let stand 5 minutes.
Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar
and soy sauce; shake well. Set aside.
Heat oil in large skillet over medium-low heat until hot. Add sesame seed;
cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add
vegetables; cook and stir 1 minute or until thoroughly heated. Remove from
heat. Add vinegar mixture; toss to coat.
Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable
mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.
Garnish with additional fresh parsley, if desired. Serve warm.
12 (1/2-cup) servings.
TIP: * One (1-lb.) pkg. Green Giant American Mixtures Frozen Broccoli,
Carrots and Water Chestnuts can be substituted.
Dawn-NY (04:09:55) : Sweetie Pie
1 roll of refrigerated sugar cookie dough
1/3 c. chopped pecans, opt.
1 (8 oz) pkg. cream cheese, softened
1/4 c. sugar
Topping:
2 cans of cherry pie filling
1/8 tsp. almond extract
canned whipped cream
fresh mint leaves
Preheat oven to 350 degrees. Roll out dough into a 14-inch circle. Place on an ungreased 12-inch round pizza pan or heart-shaped pan. Flute edges to form a rim, sprinkle pecans over bottom and gently press into dough. Prick bottom of pan. Bake for 15 minutes, do not brown. Remove from oven and let cool.
In the meantime, mix together cream cheese and sugar. Set aside.
Mix cherries with almond extract. Spread cream cheese over cooled cookie crust. Pour cherries over cream cheese. Garnish around edges with whipped cream. Sprinkle with fresh mint leaves.
Marie (01:07:31) : ,Gourmet Double Chocolate chunk Cookies.
1 cup butter
1 tablespoon brown sugar,
1 cup white sugar,
2 large eggs,
1/4 teaspoon vanilla extract,
1/4 cup cocoa powder,
1 1/2 cups flour,
1/4 teaspoon baking soda,
1 1/2 packages (18 oz) semi-sweet chocolate chunks...
preheated oven to 375
cream butter, sugars, vanilla, and cocoa powder....stir in remaining
ingredients and blend well..... Refrigerate for 30 minutes....Drop dough
by rounded teaspoonfuls onto an ungreased cookie sheet about 2 inches
apart.
Bake until cookies are set 5-8 minutes.....cool slightly and remove from
pan....when making large cookies, press down slightly on cookie dough to
help cook more evenly...Bake slightly longer 8-10 minutes..
Betsy.at.TKL (12:22:16) : Antipasto Skewers
Recipe By :The California Culinary Academy
1 large seasonal melon, peeled -- cut into 36 cubes
1/2 pound prosciutto -- sliced paper-thin
1 pound Italian fontina cheese -- cut into 36 cubes
36 black olives -- (best quality)
olive oil -- for drizzling
freshly ground pepper -- for garnish
1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.
Makes 3 dozen skewers.
NOTES : Olives and cheese, prosciutto and melon come together on these colorful skewers. It's an antipasto platter made into finger food, and it's open to dozens of variations: Try shrimp, feta cheese, and Greek olives. Mozzarella, cherry tomatoes, and rolled anchovies? You decide.
Betsy.at.TKL (12:22:07) : Angel Hair Pasta with Shrimp
1 1/2 tbsp Butter
1 1/2 tbsp Flour
1 1/2 c Milk
1/2 c 35% cream
1 1/2 tbsp Pest sauce
1 1/2 tbsp Chopped parsley
1 tbsp Minced garlic
2 tbsp Grated parmesan cheese
1/2 tsp Salt
1/2 tsp White pepper
Worcestershire and Tabasco
2/3 lb Capellini
1/2 Red pepper -- cut in strips
1/4 lb Snow peas -- trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, Parmesan, salt, pepper, Worcestershire and Tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snow peas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately.
Betsy.at.TKL (12:21:56) : Ambrosia Filled Angel Cake
Recipe By :Jo Anne Merrill
1 large angel food cake
--- Ambrosia filling: ---
3 cups heavy cream
1/3 cup confectioner's sugar
3 cups crushed pineapple -- drained
1 cup strawberries -- sliced
1/4 cup shredded coconut meat
1/2 cup blueberries
1 kiwi fruit
* Purchase a large angel food cake, or use a homemade one.
Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling.
FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.
Serving Ideas : Beautiful, elegant dessert. Serve on special occasions.
Betsy.at.TKL (12:21:41) : Almond Bark Candy
1 lb White chocolate
1/2 c Raisins
1/2 c Almonds -- chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax
paper ~ this will be a thin candy. Let cool then break into pieces.
KellyWA (11:20:18) : Turkey French Dips
Leftover turkey or sliced turkey from the deli is good in this sandwich. If you're in
a hurry you can heat the sandwiches in the microwave but they won't be as crusty
as this oven version.
4 oz. cooked turkey slices
4 (6 inch) French rolls
4 oz. part skim mozzarella cheese
1 package au jus gravy mix
Preheat oven to 400 degrees. Cut French rolls lengthwise. Place 1 oz. turkey and 1 oz. mozzarella cheese on each French roll. Wrap each roll in aluminum foil and heat in the oven for 10 minutes. Mix au jus according to package directions, or add more water to reduce the sodium content. Slice each sandwich in half, diagonally. Serve each with 1/3 cup au jus.
Yield: 4 sandwiches (4 servings)
KellyWA (11:18:24) : Quick Lasagna
You don't precook the noodles in this recipe so it is really fast to assemble. This
can be put together the night before and refrigerated without baking. Increase
baking time by 15 minutes if it has been refrigerated.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 tablespoon dried parsley
1 teaspoon chopped garlic
4 ounces grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating.
Mix Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in
bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch but do not
over lap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the
mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of
the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce,
another layer of noodles, and the remainder of the sauce. Sprinkle with Parmesan
cheese. Bake, covered tightly with aluminum foil, for one hour.
calliope,.NY (10:04:39) : CREAM OF SPINACH AND ARTICHOKE SOUP
(this could also be made with Swiss chard!)
3 boxes frozen, chopped spinach (can use fresh, but its more work)
1-2 large yellow onions, chopped.
1-large carrot, chopped
1-large rib of celery, chopped
1 Tbsp butter-optional
2 Tbsp flour-optional
1-49 0z. can chicken broth. Jazz it up with a 2 bay leaves, some thyme and
a few dashes of ground cloves.
(you may need some extra water, or you can just use water for the whole thing.)
2- pints, or more, cream...use milk if counting calories
1/3 cup medium sherry
1/2 tsp nutmeg
to taste... salt, black pepper
chopped garlic,if desired
olive oil
2 cans of artichokes, quartered
Procedure
-. Heat olive oil and saute celery, carrot , onion and garlic until tender-crisp
- Stir butter and then flour, only if you want soup thicker. Add salt and pepper, and cook for 2 minutes.
- Add chicken stock, stirring well. Heat until it starts to boil, simmer 10 mins,
stirring frequently.
- Add spinach and simmer for 8 minutes, if still frozen, ...less time if thawed . Remove from heat and allow to cool a bit
- Using a blender, REMOVE THE BAY LEAF, puree the mixture in batches until it is smooth.
- Return to a medium heat, taste and correct seasoning. Stir in cream, sherry, and nutmeg and artichokes . Do not allow to boil.!! Serve as soon as it has becomes warm again.
_* NOTE* Very elegant if served with a dollop of sour cream or creme fraiche, floating , then drizzle it with pureed roasted red pepper. Looks pretty and tastes great too! Because of the color, I often make this at Christmas time.
Gina,.Fla (10:04:24) : This cake recipe is courtesy of Kelly, WA who posted it for me when I was in a pinch for a good chocolate cake for a party. It is absolutely the best cake...
Kelly,WA 03:01:06 Fabulous Chocolate Cake
This may take a little more time, but the results are sure worth it!
Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup buttermilk
2 eggs
1/2 cup butter-flavored Crisco shortening (solid)
4 heaping Tablespoons cocoa
1 cup water
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
1 stick butter
4 heaping Tablespoons cocoa
6 to 8 Tablespoons milk
3/4 box powdered sugar
Preheat oven to 400 degrees. Ingredients must be mixed in proper order for best results.
Cake: Sift flour, sugar, and salt together. Set aside. In a saucepan, mix butter, Crisco, water, and cocoa. Heat until it almost boils. Pour over dry ingredients. Beat well by hand. Add soda and buttermilk and beat gently only to mix. Add eggs and vanilla last. Mix gently. Pour into 9 x 13 inch greased and floured pan. Bake for 20 minutes only. 10 minutes into baking time, start to make
frosting.
Frosting: Mix ingredients together in microwavable bowl. Heat in microwave until warm only. Pour over cake immediately after removing cake from oven.
Gina,.Fla (10:01:50) : Cinnamon Heart Puffs
Makes 16
1 sheet frozen puff pastry, thawed
2 T. sugar
1/2 t. cinnamon
1/4 t. nutmeg
Roll pastry out onto a lightly floured surface into a 11x14 rectangle. Cut out 16 hearts with a heart cookie cutter. Carefully transfer to a cookie sheet. Combine sugar and spices and sprinkle over hearts. Bake 15 mts at 350.
Cool on rack. Can be stored in airtight cont. for several days.
Gina,.Fla (09:59:05) : Here are some tasty recipes for Swiss Chard....
Of course, you know that any recipe made with spinach, you can simply substitute it for the Swiss Chard. I hope you enjoy these delicious recipes.
Gratin of Swiss Chard
(Sauce de Cardes)
serves 6
In the Luberon and Vaucluse regions of France, a "saue" is another name for a creamy version of a vegetable stew enriched with cheese and bubbling brown in its casserole. "Cardes" are the stalks of mature Swiss chard.
2 lbs. Swiss chard stalks, washed and stripped of tough strings
juice of 1 lemon
glass of white wine
2 bay leaves
2 sprigs of thyme
1 onion, finely chopped
1 clove garlic, minced
2 T. olive oil
2 anchovy fillets, crushed
2 T. flour, sifted
3 T. grated Gruyere cheese
1/4 t. grated nutmeg
salt and pepper to taste
handful of small black olives
Cut the chard into 1 inch pieces and boil for 20 mts. with lemon juice, wine, bay leaves, thyme and enough water just to cover.
In a skillet, saute the onion and garlic in the olive oil, stir in the anchovies and sprinkle the flour over. Stir for a minute or two, and then begin to add the strained, still-warm liquid from the chard little by little. Mix well till the consistency is of thick cream. Let simmer for 10 mts. Add the cheese and nutmeg, and season to taste with the salt and pepper.
Mix the sauce with the drained chard and sprinkle with the olives. Pour into a buttered casserole and bake in oven for 20-25 mts. till pale golden and bubbling.
Gina,.Fla (09:59:05) : Swiss Chard Pie
6-12 servings
1 10-12 oz. bunch Swiss chard, washed, trimmed and chopped
3 T. olive oil
1 bunch green scallions, finely chopped
1/4 c. fresh parsley, minced
1 c. cottage cheese
1 c. feta cheese
4 eggs
1/2 t. dried dill
fresh ground pepper
1 c. flour
1 c. water
2 T. butter
Preheat oven to 350. Squeeze all moisture from chard. Heat 2 T. oil in skillet over med-high heat and heat green scallions, parsley and saute till softened. Mix in chard, cheeses, 2 lightly beaten eggs and dill. Add pepper to taste. Don't add salt because the feta already is salty. Remove from heat.
Combine remaining 2 eggs, flour and water in a med. bowl. Mix well to make a thin batter. Coat a 8x12 inch baking dish with remaining 1 T. oil, pour in half the batter, spread evenly.
Top with chard mixture and dot with butter. Pour remaining batter over, bake 45-60 mts. or until set.
Cut into small squares for appetizers or into 6 larger squares for lunch or dinner. Serve immediately.
Gina,.Fla (09:59:05) : Swiss Chard With Tomatoes
4 servings
2 lbs. Swiss Chard
2 cloves, garlic, minced
1/4 c. olive oil
1 1/2 c. peeled and chopped tomatoes
1/4 t. celery salt
1/8 t. ground black pepper
1 T. capers
Trim roots, wash chard thoroughly. Drain. Remove leaves from stalk. Tear into small pieces, cut stalks into 1 inch pieces. Cover and cook in boiling water 3-5 mts. till tender. Drain.
Saute garlic till golden in a skillet. Remove and discard garlic, add tomatoes, salt and pepper, cover and simmer 8-10 mts. Add chard and cook uncovered 10 mts. stirring frequently. Stir in capers.
Gina,.Fla (09:59:05) : Swiss Chard Strudel
This is a strudel made with Swiss chard, nutty-flavored Jarlsburg cheese and Parmesan wrapped in
phyllo, and baked till golden.
Serves 8-10
1 bunch Swiss chard (about 10 ozs.)
4 T. olive oil
1 small onion, chopped
1/2 t. salt
black pepper to taste
1/2 c. shredded Jarlsburg cheese
2 T. plus 2 t. bread crumbs
2 T. grated Parmesan cheese
3 T. butter, melted
6 sheets phyllo
Preheat oven to 375.
Rinse and drain the chard. Remove stems, trim and discard the woody bottoms. Chop the rest, and set aside and coarsely chop the leaves.
Heat 2 T. of oil in a skillet over low heat. Add the onion and saute till wilted, about 5 mts. Stir in the chard stems and cook 4 mts. more.
Stir in the chard leaves and cook 4 mts. more. Drain off any excess liquid and transfer mixture to a bowl. Season with salt and pepper. Stir in the Jarlsburg, 1 T. of breadcrumbs and the Parmesan. Set aside. Stir in the butter and rest of oil in a small bowl. Open 1 sheet of phyllo and brush it with some of the oil/butter mix. Sprinkle with 1 t. of crumbs.
Top with 4 more sheets repeating the above procedure and finally the last sheet only brushed with butter/oil.
Spoon the filling along one short end of phyllo leaving about 1 1/2 inches empty on ea. side. Fold the long sides in, to enclose the ends of the filling.
Roll the phyllo and filling over onto itself to form a strudel roll. Place on a baking sheet seam side down and brush the top with any remaining butter/oil mixture. Bake till golden about 25 mts. Let strudel stand for 5 mts. before slicing and serving.
Gina,.Fla (09:59:05) : Linguini with Swiss Chard
Serves 4
3 T. olive oil
1/4 c. pine nuts
1 T. finely chopped garlic
1/3 c. finely chopped shallots
2 c. chopped red or green Swiss chard
1 c. heavy whipping cream
large pinch of saffron dissolved in 2 T. hot water
1 lb. linguini
1/2 c. grated parmesan cheese
salt and pepper to taste
finely minced zest of 1/2 lemon
Heat 1 T. oil in a small skillet over med-low heat. Add pine nuts and stir to coat with oil. Saute the nuts till lightly browned, 5 mts. Set aside.
In a large skillet large enough to hold all the linguini, saute the garlic and shallots in the remaining 2 T. oil on med. heat till softened. Increase the heat, add the chard and cook till limp 1-2 mts. Add the cream and saffron infusion and cook over low heat about 5 mts. Remove from the heat and set aside.
Meanwhile, the linguini has been cooking according to pkg. directions. Bring the sauce back to a simmer and add the drained linguini and toss to coat. Add the Parmesan, salt and pepper to taste and the minced lemon zest and toss well. Serve immediately with the toasted pine nuts.
Burgundy/LA (09:52:59) : Chocolate Baklava
1 pound frozen filo dough (about 24 sheets)
1 pound walnuts, finely chopped
1 (6-oz.) package semisweet chocolate pieces, finely chopped
cup sugar
1 teaspoons ground cinnamon
1 cups margarine or butter, melted
Syrup:
cup orange juice
cup sugar
cup water
cup honey
2 tablespoons lemon juice
Topping:
2 squares (2 ounces) semisweet chocolate
2 tablespoons water
Thaw filo dough according to package directions. Combine walnuts, finely chopped chocolate, the cup sugar, and cinnamon; set aside.
Brush bottom of a 15x11x2-inch baking pan with some of the melted butter. Layer 8 of the filo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over the filo in pan. Top with another 4 sheets of the filo, brushing each with more of the melted butter. Sprinkle with 2 more cups of the nut mixture and top with 4 more filo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining filo sheets, brushing each with butter. Drizzle remaining butter over top layer.
Cut into diamond-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour. Immediately finish cutting diamonds or triangles.
Meanwhile, in a medium saucepan combine orange juice, the cup sugar, cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely.
In small saucepan combine chocolate squares and 2 tablespoons water, stir over low heat till smooth. Drizzle over dessert.
Package for gift-giving in airtight containers. Makes 50 to 60 pieces.
Directions to pack with gift:
Store in refrigerator.
calliope,.NY (09:49:52) : Spinach Cakes And Mustard Sauce
2 - 10oz. pkg. frozen chopped spinach, thawed and drained.
5-cups peasant bread crumbs
1-cup minced onion
1/2-cup minced celery...or try minced fennel bulb
1/2-cup minced Italian parsley
1/2-tsp.dried thyme
1/2-tsp. dried sage
1-tsp. dill weed
a good grating of nutmeg
salt and black pepper to taste
1-cup Parmesan cheese 6 eggs beaten
1/3-cup melted butter
*optional...mix into or top with some sunflower seeds.
chopped regular or water chestnuts would be nice in this too, I think.
Mix all ingredients together Form into small patties.
Place on lightly greased cookie sheet and bake 400 F for 15
minutes or until firm. Or you can put it all in a greased,
square glass baking dish and bake at 375 for about 1/2 hour.
The spinach balls may be frozen either before or after baking.
Mustard Sauce:
1/3 c. dry mustard
1/2 c. vinegar
1/2 c. sugar
1 egg yolk
*this sauce is truly excellent with this dish!!!
Combine all ingredients in saucepan and simmer until slightly
thickened. Can be covered & stored in refrigerator for up to a
month
Gina,.Fla (09:49:32) : Goat Cheese and Spinach Morning Tart
serves 8
1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 c. fresh dill
handful fresh spinach leaves
1 c. heavy cream
3 eggs
white pepper to taste
Preheat oven to 350
Saute shallots and garlic till limp. Stir in dill and spinach and let it wilt.
Puree cheese, cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.
Bake 45 mts at 350 till golden and puffy.
Gina,.Fla (09:47:37) : Eye Round Roast with Gravy
This is the impressive eye round I serve for SPECIAL OCASSIONS!! It is so very tender, full of already made gravy, very tasty and very easy to make. Simply the best!!
1 3 lb. eye of the round roast
1 can Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
Place roast on heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely and bake 350 for 3 hours. When you open the foil, the gravy is done and the meat has the best flavor!!
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