Recipe: 03-12- 03-17-2000: 13 Assorted Recipes
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03-12 to 03-17-2000 – 13 Assorted Recipes
Sally,.Oh (05:37:08) : Granola
Yield: lots Prep time: 45 minutes
6 c rolled oats
1 c. shredded coconut
1 c. wheat germ
1/2 c. sunflower seeds, shelled
3/4 c. cashews, halved
1 c. raisins
1/2 c. cooking oil
1/2 c. honey
1/3 c. water
1 1/2 t. salt
1 1/2 t. vanilla
Combine oats, coconut, wheat germ, sunflower seeds, and cashews. Mix together oil, honey, water, salt and vanilla. Pour over oatmeal mixture. Stir well to coat. Spread on 2 greased baking sheets. Bake at 350 for 30 minutes. Stirring frequently. Cook thoroughly. Add raisins. Makes many servings. Serve as a snack, cereal or topping on ice cream or pudding.
Sue,.MA (05:18:51) : ELLEN’S FRIED CHICKEN
2 chickens , each cut into 8 pieces
4 eggs
1/4 cup water
3 cups flour
1T paprika
2 tsp salt
1 1/2 tsp freshly ground pepper
3 cup corn oil
2 lemons
Rinse chicken and pat dry. Beat eggs and water together in shallow bowl. In another bowl, stir together flour, paprika, salt and pepper. Dip chicken first in egg mixture, then in flour. Coat well, shaking off any excess. Heat oil in deep fryer or large skillet to 375. It should be hot, not smoking. Lower heat slightly, and fry chicken in oil in small batches until golden and crisp all over, 10-15 minutes. Drain chicken on cake rack or on paper towels. Serve hot or at room temperature with lemon wedges. 6-8 portions
PS. I use canola oil and boneless chicken.
Carol,IL (11:50:40) : Fresh Strawberry Soup
1 1/4 cups buttermilk
2 pints strawberries, hulled
1 cup orange juice
1 1/4 tsp quick tapioca
1/8 tsp allspice
1/4 tsp cinnamon
1/2 cup sugar
1 1/2 tsp grated lemon peel
1 Tbsp lemon juice
Pour buttermilk into saucepan. Puree strawberries with orange juice. Strain seeds. Add to buttermilk. Stir in tapioca. Add allspice & cinnamon. Heat & stir to a boil. Cook until thick like heavy cream. Remove from heat. Add sugar, lemon peel & lemon juice. Chill.
Serves 6.
Carol,IL (11:50:40) : Elegant Strawberry Soup
1 1/2 cups water
1 cup dry red wine
1/2 cup sugar
juice of 2 lemons
1/2 tsp cinnamon
1/4 tsp nutmeg
1 quart strawberries, hulled & pureed
1 cup heavy cream, whipped
1/4 cup sour cream
Sliced fresh strawberries
In medium saucepan, combine water, wine, sugar, lemon juice, cinnamon & nutmeg. Bring to a boil over medium heat. Reduce heat. Simmer for 10 minutes, stirring occasionally. Add strawberry puree. Simmer for 10 minutes, stirring often. Cool at room temperature. Cover & chill well.
Just before serving, combine whipped cream & sour cream in small bowl. Add to strawberry mixture. Blend well. Garnish with sliced strawberries to taste. Serves 6 -8
Lori.NY (03:57:55) : HERSHEY CAKE
DO NOT use electric mixer !!
With a wooden spoon cream together:
1 cup margarine
1 cup sugar
1 tsp. vanilla
Stir in 4 eggs one at a time, mixing well after each.
Stir in 1 16 oz. can Hershey syrup and 1 cup flour.
Pour into greased & floured 13X9 pan.
Bake in 350 oven for 25 to 30 mins.
Icing
As soon as cake comes from oven, prepare icing.
In a saucepan bring to a boil:
1 cup sugar
1 stick margarine
1/4 cup milk
Boil for 3 mins. Remove from heat and add 4 Plain Hershey Bars. (regular size they come 6 in a pack)
Stir till smooth. Pour on hot cake . Sprinkle with chopped nuts (optional) I sometimes do half the top with nuts..
Let cool and refrigerate. Cut into squares..( If I am taking the Hershey Cake to party or work I cut in squares
and put in decorated Xmas, Halloween, or Birthday cupcake papers)
Gina,.Fla (11:22:40) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow color, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts. 'Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Gina,.Fla (11:39:42) : Chicken Salad
(Ensalada de Pollo)
4 boneless and skinless breasts of chicken, poached, cooled and diced
4 lbs. cooked and diced potatoes
4 peeled and diced apples
1 8 oz. can tender young peas, drained
1 8 oz. can pimientos, finely diced and drained
2 large cans asparagus, drained
1/2 c. chopped green olives
1/4 c. chopped pickles, optional
6 hard-boiled eggs, chopped
1 1/2 c. mayo
1/4 t. salt
1/4 t. pepper
Reserve 6 asparagus for garnish.
Mix all ingredients by tossing gently. Add mayo, toss to cover all ingred. Refrigerate overnite covered. To serve, mound on top of lettuce leaves and decorate top of platter with asparagus, serve cold with saltines.
rebecca,.tn (11:26:00) : Chicken Enchilada Casserole
3 - 4 cups cooked chicken, cut into bite size pieces
6 small corn or flour tortillas (or 3 large)
1 large onion, diced
1 (4 oz) can green chiles
1 (10 oz) can cream of mushroom soup
2 cups cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 cup salsa
2 tbsp oil
Cut tortillas into 6 pieces each. Saute onion in oil; add chiles, soup and 1/2 of the cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt casserole with 1/2 of the tortillas pieces. Cover with 1/2 cup salsa. Layer with 1/2 the chicken; then 1/2 the cheese sauce. Repeat layers. Top with the remaining grated cheese. Bake at 325 for 50-60 minutes. Let stand for 10 minutes. Serves 6
Terrytx (09:38:46) : Mississippi Mud Cookies
Posted by: Schmitty 10-06-99 3:43 AM
4 eggs
1 cup butter or margarine softened
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
Dash salt
1 cup chopped pecans
1 jar (7 ounce) marshmallow creme
Frosting:
1/3 cup butter or margarine
1/2 cup unsweetened cocoa
1/3 cup milk
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Preheat oven to 350 F and grease 13 x 9 inch baking pan - set aside.
In large mixer bowl with mixer at medium speed, beat eggs, butter or margarine, sugar and vanilla until light and fluffy; scraping sides of bowl occasionally.
Add flour, cocoa and salt; beat just until well blended.
Fold in pecans.
Spread batter evenly in pan and bake 40 to 45 minutes.
Remove from oven and immediately place dollops of marshmallow creme on cake; spread until smooth.
Let cool on wire rack for at least 1 hour before frosting (or chill until set about 30 minutes).
Frosting:
In medium saucepan, melt butter or margarine - stir in cocoa and cook 1 minute.
Remove from heat.
Add remaining frosting ingredients; stir until smooth.
Spread on top of marshmallow creme. When frosting has cooled, cut into 1-inch squares.
Becky,LA (09:33:20) :
MOM'S MISSISSIPPI MUD CAKE
Recipe By : MOM
2 cups sugar
4 eggs
1/3 cup cocoa
1/4 teaspoon salt
1 cup shortening
1 1/2 cups flour
3 teaspoons vanilla
Frosting:
2 sticks margarine
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
1/4 cup evaporated milk
Cream sugar and shortening.
Add eggs, one at a time.
Add flour, salt and cocoa to mixture.
Mix well and add vanilla.
Bake at 350 degrees for 30 minutes.
When removed from oven spread with a 7 oz. jar of marshmallow cream.
Set aside to cool. (Bake in 9 X 13 pan)
Frosting:
Beat well and spread over top of marshmallow cream on cake.
kt/mn (08:58:42) : Broccoli Barley Soup
3 T butter or margarine
2 onions, chopped
1/4 lb mushrooms, sliced
2 cloves garlic, minced
1/2 tsp dry rosemary
6 C vegetable stock
3/4 C pearled barley
1 lb fresh broccoli
2 T cornstarch
1/4 C water
2 C milk
1/3 C Parmesan cheese, grated
salt & pepper to taste
Melt butter in a 5 qt saucepan; add garlic, onion & mushrooms.
Cook 5 min. over medium heat. Add rosemary, barley & vegetable
stock, bring to a boil, then reduce to simmer (covered) for
45 min.
Cut broccoli flowerets into small pieces & thinly slice stems.
Add to soup.
Mix cornstarch & water in small bowl; add to soup along w/milk.
Cook until boiling to thicken. Salt & Pepper to taste, serve w/
Parmesan cheese on top.
susannahoh (08:33:48) : APPLE SALAD (Ensalada de Manzanas)
This comes from the Rochester (NY) International Friendship Council Cookbook
7-8 apples
1/3 c. mayonnaise
1/2 c. sour cream
1 can pineapple
1/4 c. nuts, chopped
Peel and slice apples and combine with pineapple that may also be cut up. Add the mayonnaise and sour cream. Mix well. Top with nuts. Serves 6.
chiqui,.new.orleans (11:16:26) : Zoe:
My recipe per 1 lb of conf. sugar is 4 tabsp. butter, dash salt, 1 teasp. vanilla and 4 oz. cream cheese....I blend this in the processor and add a little drizzle of milk if necessary to make it spreadable....When I make it for Italian cream cake...I use 3/4 stick butter, 12 oz. cream cheese, 1 1/2 teasp. vanilla ! lb. conf. sugar and a cup of chopped pecans. Milk as necessary
03-12 to 03-17-2000 – 13 Assorted Recipes
Sally,.Oh (05:37:08) : Granola
Yield: lots Prep time: 45 minutes
6 c rolled oats
1 c. shredded coconut
1 c. wheat germ
1/2 c. sunflower seeds, shelled
3/4 c. cashews, halved
1 c. raisins
1/2 c. cooking oil
1/2 c. honey
1/3 c. water
1 1/2 t. salt
1 1/2 t. vanilla
Combine oats, coconut, wheat germ, sunflower seeds, and cashews. Mix together oil, honey, water, salt and vanilla. Pour over oatmeal mixture. Stir well to coat. Spread on 2 greased baking sheets. Bake at 350 for 30 minutes. Stirring frequently. Cook thoroughly. Add raisins. Makes many servings. Serve as a snack, cereal or topping on ice cream or pudding.
Sue,.MA (05:18:51) : ELLEN’S FRIED CHICKEN
2 chickens , each cut into 8 pieces
4 eggs
1/4 cup water
3 cups flour
1T paprika
2 tsp salt
1 1/2 tsp freshly ground pepper
3 cup corn oil
2 lemons
Rinse chicken and pat dry. Beat eggs and water together in shallow bowl. In another bowl, stir together flour, paprika, salt and pepper. Dip chicken first in egg mixture, then in flour. Coat well, shaking off any excess. Heat oil in deep fryer or large skillet to 375. It should be hot, not smoking. Lower heat slightly, and fry chicken in oil in small batches until golden and crisp all over, 10-15 minutes. Drain chicken on cake rack or on paper towels. Serve hot or at room temperature with lemon wedges. 6-8 portions
PS. I use canola oil and boneless chicken.
Carol,IL (11:50:40) : Fresh Strawberry Soup
1 1/4 cups buttermilk
2 pints strawberries, hulled
1 cup orange juice
1 1/4 tsp quick tapioca
1/8 tsp allspice
1/4 tsp cinnamon
1/2 cup sugar
1 1/2 tsp grated lemon peel
1 Tbsp lemon juice
Pour buttermilk into saucepan. Puree strawberries with orange juice. Strain seeds. Add to buttermilk. Stir in tapioca. Add allspice & cinnamon. Heat & stir to a boil. Cook until thick like heavy cream. Remove from heat. Add sugar, lemon peel & lemon juice. Chill.
Serves 6.
Carol,IL (11:50:40) : Elegant Strawberry Soup
1 1/2 cups water
1 cup dry red wine
1/2 cup sugar
juice of 2 lemons
1/2 tsp cinnamon
1/4 tsp nutmeg
1 quart strawberries, hulled & pureed
1 cup heavy cream, whipped
1/4 cup sour cream
Sliced fresh strawberries
In medium saucepan, combine water, wine, sugar, lemon juice, cinnamon & nutmeg. Bring to a boil over medium heat. Reduce heat. Simmer for 10 minutes, stirring occasionally. Add strawberry puree. Simmer for 10 minutes, stirring often. Cool at room temperature. Cover & chill well.
Just before serving, combine whipped cream & sour cream in small bowl. Add to strawberry mixture. Blend well. Garnish with sliced strawberries to taste. Serves 6 -8
Lori.NY (03:57:55) : HERSHEY CAKE
DO NOT use electric mixer !!
With a wooden spoon cream together:
1 cup margarine
1 cup sugar
1 tsp. vanilla
Stir in 4 eggs one at a time, mixing well after each.
Stir in 1 16 oz. can Hershey syrup and 1 cup flour.
Pour into greased & floured 13X9 pan.
Bake in 350 oven for 25 to 30 mins.
Icing
As soon as cake comes from oven, prepare icing.
In a saucepan bring to a boil:
1 cup sugar
1 stick margarine
1/4 cup milk
Boil for 3 mins. Remove from heat and add 4 Plain Hershey Bars. (regular size they come 6 in a pack)
Stir till smooth. Pour on hot cake . Sprinkle with chopped nuts (optional) I sometimes do half the top with nuts..
Let cool and refrigerate. Cut into squares..( If I am taking the Hershey Cake to party or work I cut in squares
and put in decorated Xmas, Halloween, or Birthday cupcake papers)
Gina,.Fla (11:22:40) : Chicken and Yellow Rice (Arroz con Pollo)
4 chicken breasts, with skin and bones and fat removed, browned in oil
3 cups water
3/4 tsp. salt
1 tbl. tomato sauce
1 onion, finely chopped
1 tsp. pure Spanish Olive Oil
1 green bell peppers, cut in quarters
1 red pepper, cut in quarters
1 tbls. minced fresh garlic
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 tbls. dry white sherry or other dry white wine
1 tbls. cider vinegar
1/4 tsp. Bijol or saffron (Bijol is the brand name that gives the rice its yellow color, it is ground annato seed)
1-2 cans beer
1 1/2 cups med. short grained Valencia rice
1/2 cup sweet peas, LeSeuer brand
canned pimiento strips
canned white asparagus spears
In a 4-6 quart pot, combine the chicken (which has been browned previously) water, salt, tomato sauce, onion, olive oil, peppers, garlic, cumin, oregano, wine, vinegar and saffron or Bijol. Cook until chicken is tender about 30-40 mts. 'Remove chicken and set aside. Add enough beer to liquid in the pot to make a total of 5 cups. Add rice and cook on med to med-low heat stirring occasionally until rice is tender. Add more beer or water if necessary, as rice should be moist. Mix in chicken and about 1/2 cup of the peas.
Turn out onto platter and garnish with asparagus spears, pimiento strips and remainder of the peas.
Serves 3-4
Gina,.Fla (11:39:42) : Chicken Salad
(Ensalada de Pollo)
4 boneless and skinless breasts of chicken, poached, cooled and diced
4 lbs. cooked and diced potatoes
4 peeled and diced apples
1 8 oz. can tender young peas, drained
1 8 oz. can pimientos, finely diced and drained
2 large cans asparagus, drained
1/2 c. chopped green olives
1/4 c. chopped pickles, optional
6 hard-boiled eggs, chopped
1 1/2 c. mayo
1/4 t. salt
1/4 t. pepper
Reserve 6 asparagus for garnish.
Mix all ingredients by tossing gently. Add mayo, toss to cover all ingred. Refrigerate overnite covered. To serve, mound on top of lettuce leaves and decorate top of platter with asparagus, serve cold with saltines.
rebecca,.tn (11:26:00) : Chicken Enchilada Casserole
3 - 4 cups cooked chicken, cut into bite size pieces
6 small corn or flour tortillas (or 3 large)
1 large onion, diced
1 (4 oz) can green chiles
1 (10 oz) can cream of mushroom soup
2 cups cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 cup salsa
2 tbsp oil
Cut tortillas into 6 pieces each. Saute onion in oil; add chiles, soup and 1/2 of the cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt casserole with 1/2 of the tortillas pieces. Cover with 1/2 cup salsa. Layer with 1/2 the chicken; then 1/2 the cheese sauce. Repeat layers. Top with the remaining grated cheese. Bake at 325 for 50-60 minutes. Let stand for 10 minutes. Serves 6
Terrytx (09:38:46) : Mississippi Mud Cookies
Posted by: Schmitty 10-06-99 3:43 AM
4 eggs
1 cup butter or margarine softened
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
Dash salt
1 cup chopped pecans
1 jar (7 ounce) marshmallow creme
Frosting:
1/3 cup butter or margarine
1/2 cup unsweetened cocoa
1/3 cup milk
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Preheat oven to 350 F and grease 13 x 9 inch baking pan - set aside.
In large mixer bowl with mixer at medium speed, beat eggs, butter or margarine, sugar and vanilla until light and fluffy; scraping sides of bowl occasionally.
Add flour, cocoa and salt; beat just until well blended.
Fold in pecans.
Spread batter evenly in pan and bake 40 to 45 minutes.
Remove from oven and immediately place dollops of marshmallow creme on cake; spread until smooth.
Let cool on wire rack for at least 1 hour before frosting (or chill until set about 30 minutes).
Frosting:
In medium saucepan, melt butter or margarine - stir in cocoa and cook 1 minute.
Remove from heat.
Add remaining frosting ingredients; stir until smooth.
Spread on top of marshmallow creme. When frosting has cooled, cut into 1-inch squares.
Becky,LA (09:33:20) :
MOM'S MISSISSIPPI MUD CAKE
Recipe By : MOM
2 cups sugar
4 eggs
1/3 cup cocoa
1/4 teaspoon salt
1 cup shortening
1 1/2 cups flour
3 teaspoons vanilla
Frosting:
2 sticks margarine
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
1/4 cup evaporated milk
Cream sugar and shortening.
Add eggs, one at a time.
Add flour, salt and cocoa to mixture.
Mix well and add vanilla.
Bake at 350 degrees for 30 minutes.
When removed from oven spread with a 7 oz. jar of marshmallow cream.
Set aside to cool. (Bake in 9 X 13 pan)
Frosting:
Beat well and spread over top of marshmallow cream on cake.
kt/mn (08:58:42) : Broccoli Barley Soup
3 T butter or margarine
2 onions, chopped
1/4 lb mushrooms, sliced
2 cloves garlic, minced
1/2 tsp dry rosemary
6 C vegetable stock
3/4 C pearled barley
1 lb fresh broccoli
2 T cornstarch
1/4 C water
2 C milk
1/3 C Parmesan cheese, grated
salt & pepper to taste
Melt butter in a 5 qt saucepan; add garlic, onion & mushrooms.
Cook 5 min. over medium heat. Add rosemary, barley & vegetable
stock, bring to a boil, then reduce to simmer (covered) for
45 min.
Cut broccoli flowerets into small pieces & thinly slice stems.
Add to soup.
Mix cornstarch & water in small bowl; add to soup along w/milk.
Cook until boiling to thicken. Salt & Pepper to taste, serve w/
Parmesan cheese on top.
susannahoh (08:33:48) : APPLE SALAD (Ensalada de Manzanas)
This comes from the Rochester (NY) International Friendship Council Cookbook
7-8 apples
1/3 c. mayonnaise
1/2 c. sour cream
1 can pineapple
1/4 c. nuts, chopped
Peel and slice apples and combine with pineapple that may also be cut up. Add the mayonnaise and sour cream. Mix well. Top with nuts. Serves 6.
chiqui,.new.orleans (11:16:26) : Zoe:
My recipe per 1 lb of conf. sugar is 4 tabsp. butter, dash salt, 1 teasp. vanilla and 4 oz. cream cheese....I blend this in the processor and add a little drizzle of milk if necessary to make it spreadable....When I make it for Italian cream cake...I use 3/4 stick butter, 12 oz. cream cheese, 1 1/2 teasp. vanilla ! lb. conf. sugar and a cup of chopped pecans. Milk as necessary
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