Recipe: 03-31- 04-02-2000: 22 Assorted Recipes

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03-31 to 04-03-2000 – 22 Assorted Recipes

Becky,LA (10:48:03) :

MOM'S WORLD'S BEST SUGAR COOKIES
Recipe By : MOM

1 cup butter
1 cup white sugar
1 CUP confectioner's sugar
1 cup oil
2 large eggs -- beaten
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon soda
4 cups flour

CREAM-BUTTER, SUGARS, AND OIL.

BEAT IN EGGS. ADD VANILLA.

COMBINE CREAM OF TARTAR, SODA AND FLOUR.

COMBINE CREAM AND FLOUR MIXTURES.

PLACE IN A PLASTIC BAG AND REFRIGERATE OVERNIGHT.

HEAT OVEN TO 325 DEGREES.

DOUGH WILL KEEP IN FRIG ALMOST INDEFINITELY.
ROLL DOUGH INTO 1 INCH BALLS. ROLL BALLS IN SUGAR.

PLACE ON NON-STICK COOKIE SHEET.

FLATTEN BALLS WITH THE TINES OF A FORK DIPPED IN SUGAR.

BAKE FOR 10-12 MINUTES.

KellyWA (08:52:59) : (For Christy,AZ. Original posted by BetsyTKL in 1998)

Buttermilk Lemon Pound Cake

POUND CAKE:
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 c. butter or margarine, at room temperature
1 1/2 c. sugar
2 tbsp. lemon juice
1 tbsp. grated lemon peel
1 c. buttermilk

LEMON GLAZE:
1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla

To prepare the pound cake: Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 inch loaf pans. Sift together the flour, salt, soda, baking powder and nutmeg; set aside. Put the butter into the large bowl of an electric mixer and beat until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well blended. Add the lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and
well blended. Pour the batter into the prepared pans. Bake the bundt cake in a preheated 350 degree oven for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire rack 5 minutes before unmolding.

LEMON GLAZE: Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of the warm cake; cool completely before cutting.

Lemon Buttermilk Pound Cake

1 c. margarine or butter
6 eggs
1 c. buttermilk
3 c. all purpose flour
1/2 tsp. baking soda
2 1/2 c. sugar
2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1 tsp. vanilla extract

Lemon Icing

Bring butter or margarine, eggs and buttermilk to room temperature. Grease and flour a 10" tube pan or 2 (8"x4"x2") loaf pans. In a small bowl stir together flour and baking soda; set aside. In large mixer bowl beat butter with electric mixer on medium speed until softened. Gradually add sugar, beating until combined. Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.) Add lemon peel, lemon juice and vanilla; beat
well. Add flour mixture and milk alternately to beaten mixture. Turn batter into prepared pan. Bake in a 350 degree oven for 55 to 60
minutes (tube pan) or 40 to 45 minutes (loaf pans). Cool on rack for 15 minutes. Remove from pan and cool completely.

LEMON ICING: In a bowl combine 1 cup powdered sugar, 1 teaspoon shredded lemon peel and 3 to 4 teaspoons juice and 1 teaspoon milk (sweet milk) and put on cake.

Carol,IL (05:29:00) This is quick, easy, & very good

Scalloped corn

Melt 1 stick of butter or margarine in a 9 x 13 inch baking dish
Mix in 1 can of cream style corn
1 can whole kernel corn (including the juice)
1-8 oz carton of sour cream
1 box jiffy corn bread mix
optional: 8 oz shredded cheddar cheese.
Bake at 350 degrees for 55-60 minutes.

This is good with or without the cheese.

Lori.NY (11:42:40) : BREAD DIP
cup sour cream
3 cups mayonnaise
4 tbsp. minced onions
4 tbsp. parsley flakes
4 tsp. dill weed
5 oz. chipped dried beef

Take a loaf of (homemade) bread, cut a circle
from the top, hollow out. Put dip in bread. Use
the bread that was taken out to dip.

Lori.NY (11:28:33) : Rye Boat Dip

1 pint Sour Cream
1 1/3 Cup Mayonnaise
2 TBLS. Dried minced onion
OR 1 Med. Onion grated
2 Tsp. dill seed
sm. jar dried beef minced

Kelly~WA (05:39:17) : Red Snapper Almondine!!!
Originally posted By: Jill/ TX
Date: January 13th 1999

2 Red Snapper fillets/ or any thick white fish
Flour
Red Pepper/ Black Pepper
Garlic Salt/ Thyme
1 Egg
1/4 C Milk
1/4 C Olive oil/ 1/4 C Butter
1/4 C Almonds
1/2 C Butter
1/4 C Dry White wine
3 Chopped green onions
2 T Chopped Parsley

Wash and Rinse Fillets- Pat Dry and Set aside. Combine Flour, peppers, Garlic salt and Thyme; Set Aside. Combine Beaten Egg
and milk.
Dredge Fillets in Flour Mixture, then Egg Mixture, Then flour mixture again.
Heat Oil and 1/4 C Butter. Saute Fillets about 5-6 Mins on Either side. Remove and drain. Keep warm.
In skillet add 1/2 C butter, Green onions, Parsley and Almonds. Saute 1-2 mins. Add White Wine, stirring constantly. Remove from
Heat.
Place Red Snapper on Serving Platter and lightly pour sauce over fillets.

Kelly~WA (05:37:13) : Stuffed Red Snapper

1 cup hot water
1 cup melted butter
4 eggs
1 cup flour
1/4 cup diced celery
1/4 cup diced onion
1 bay leaf
1/2 cup crab meat
1/2 cup shrimp
4 drops hot sauce
1 tablespoon mustard
1 tablespoon salt and pepper, mixed
1/2 cup dry white wine
1 large red snapper or 4 -12 oz red snappers

Make a roux of hot water, butter and eggs in heavy pan. Add flour; stir
until
thick and smooth over medium heat (about 15 minutes). In frying pan,
saute celery, onion, bay leaf, crab meat, shrimp, hot sauce, mustard, salt
and pepper in additional butter. Add roux to sauce mixture; simmer 5
minutes. Remove bay leaf. Add wine. Stuff snapper. Bake in 350
degree oven for 40-60 minutes.
Serves 4

Kelly~WA (05:36:30) : Steamed Red Snapper

1 whole fish (3 lbs), cleaned, with the head left on
1 1/2 tsp (7 ml) salt
2 inch (5 cm) piece of fresh ginger root
4 scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame seed oil
3 tablespoons (45 ml) rice wine or dry sherry

Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart;
it does not matter if the gashes hit the bone. Rub the salt all over the
fish, inside the cavity as well as on the skin outside, then put the fish
on a plate or in a shallow bowl.

Slice the ginger thinly. Clean the scallions, then cut into 1 inch
(2 1/2 cm) lengths. Put half the scallions and ginger into the cavity
of the fish. Carefully sprinkle the soy sauce and sesame oil over the
fish, then spread the rest of the ginger and scallions on top.

Pour one or two inches (2 1/2 or 5 cm) of water into a wok. Put the
plate in a steamer tray and set the tray over the water. Sprinkle the
wine or sherry over the fish. Bring the water to a boil, then cover
the steamer and steam the fish for 20 to 25 minutes. Remove from the
steamer carefully and serve the fish immediately.

Kelly~WA (05:36:02) : Poached Red Snapper

4 to 5 pounds whole red snapper
1/4 cup chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut
1 bunch of parsley
1 tablespoon salt
4 cups water
2 1/2 cups rose wine
2 lemons, cut in wedges

Combine shallots, celery, carrot, four sprigs of parsley, salt and
water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered
for 20 minutes. Strain through a double thickness of cheesecloth and
discard vegetables. Pour this court bouillon into a fish poacher or
large roasting pan. Add the rose. Wash the fish inside and out with
cold running water. Pat it dry wit a paper towel. Place the fish on
a rack and put it into the pan. If the fish is not at least half-covered
by the bouillon, add up to one cup extra water. Bring stock just to a
boil, cover and poach over lowest heat for 45 minutes or just until the
fish flakes easily with a fork. Carefully lift the rack with the fish
on it from the pan. Drain well. Place the fish on a platter and garish
it with lemon wedges and the rest of the parsley. Serve with hollandaise
sauce or with a pineapple salsa.

Kelly~WA (05:34:32) : Grilled Red Snapper Fillets
also use with salmon, mackerel or halibut!

Ingredients

4 fresh red snapper fillets
4-6 tablespoons butter or
margarine, melted
2-3 tablespoons fresh lemon juice
1-2 teaspoons Worcestershire sauce
1-2 cloves garlic, minced
1/4 teaspoon salt

1/4-1/2 teaspoon fresh cracked
pepper
1 pinch cayenne pepper
1-2 tablespoons canola oil
1 lemon, sliced for garnish
fresh parsley, for garnish

Recipe

Rinse fish and dry well. Prepare marinade by mixing all remaining
ingredients except
oil, sliced lemon and parsley. Place fillets in shallow baking dish; top
with marinade
and let stand 30 minutes. Turn twice while marinating. While fish marinates;
prepare
fire and grease cooking area with oil. When ready to grill, drain fish and
reserve
marinade to brush on fish while cooking. Cook fish 42 over moderately-hot
fire for
5-7 minutes per side or until fish flakes easily when tested with a fork. DO
NOT
OVERCOOK! Place on serving platter; garnish with sliced lemon and parsley.
Serves
4.

Note: To prevent fish from breaking apart, a well-greased hinged grilling
basket is
recommended.

Kelly~WA (05:33:20) : Grilled Red Snapper with Ginger and Sesame Oil

1(3-4 lb) dressed whole red snapper
1/2 cup rice wine vinegar
3 shallots, minced
1 clove garlic, minced
3 Tbl. soy sauce
2 Tbl. fresh lemon juice
2 Tbl. sesame oil
2 Tsp. minces fresh ginger
1/4 cup sesame seeds, toasted

Place snapper in a large shallow dish. combine vinegar and next 6
ingredients, stirring well. Pour marinade mixture over snapper. Cover and
marinate in refrigerator at least 2 hours. Remove snapper from marinade,
reserving marinade. Grill fish over hot coals 5 to 7 minutes on each side or
until fish flakes easily when tested with a fork, basting frequently with
the reserved marinade. Sprinkle fish with toasted sesame seeds. Yield: 6-8
servings

Jess,.FL (02:37:20) : Pannukakku - Finnish pancakes ...

9x13 glass baking dish- spray pan with Pam

melt 1 stick butter
4 eggs
1 tsp salt - beat well till frothy

1/2 Cup sugar

add:
2 Cups milk
1 1/4 Cup flour
mix well

Pour melted butter into pan. Add mixture. Sprinkle cinnamon on top. Bake 25 minutes at 425 degrees. Pancake
should be crusty on outside and a little custardy inside. Sprinkle with confectioners sugar.

Or they can be served with apple bake mix -

Peel, core and slice apples (however many you need) put into a Pam sprayed baking pan

Sprinkle cinnamon, brown sugar, a bit of maple syrup & butter on apples and mix.

Cover baking pan with aluminum foil and bake for 15-20 minutes.
Remove foil and bake until apples are fork tender and slightly browned.

When I was a little girl my Nana would make up batches of these (the pancake mix will last for 5 days in your
frig), and roll them up over the apple mix like a crepe, then sprinkle all over with confectioners sugar! So good!

Sharon.Kent (04:15:10) : by Lesley waters
QUICK ORANGE AND LEMON CAKE
serves 6
low-fat cooking spray
420g can of chick peas
drained and rinsed
3 eggs
210g sugar
half a teaspoon baking powder
grated zest and juice of a lemon and orange
90g sultanas or raisins
cinnamon

preheat oven gas mark 4
spray an 8-inch cake tin
and line with the grease proof paper
in a food processor, blend chick peas till smooth Add eggs, sugar , baking powder and orange and lemon zest
and cinnamon
STIR in the raisins or sultanas
pour mixture into the prepared tin
and cook for 35/45 mins
insert a knife into the cake it is cooked when the knife comes out clean
spoon the lemon and orange juice over while still warm and then allow to cool
this is a weight watchers recipe

Carol,.IL. (04:02:33) : POTATO, LEEK AND CARROT PANCAKES

1 tablespoon olive oil or veg. oil
2 leeks, well rinsed & thinly sliced
(white and pale green parts only)
2 large russet potatoes (about 1 1/4 lbs, peeled and coarsely grated)
1 large carrot, peeled and coarsely grated
2 tablespoons minced parsley
1 teaspoon salt; pepper to taste
3 eggs , lightly beaten

Vegetable oil for frying & sour cream for garnish (optional)

1> Heat the 1 tablespoon oil in a large skillet. Cook the leeks over
medium-low heat, stirring occasionally, until they are softened but not
browned, about 5 minutes. Transfer to a large bowl. Wipe skillet with paper
towel.
2> Add the grated potatoes and carrot to the leeks. Stir in the parsley,
salt, pepper and eggs. Mix well.
3> Heat 1/8 to 1/4 inch oil in skillet (can use less but they will be less
crunchy). It's ready when a bit of the mixture sizzles as soon as it's
added. When the oil is hot, use a soup spoon to scoop dollops of the
mixture, press down slightly on the pancakes to flatten to about 3 - 4
inches in diameter. Cook over medium high heat, turning once, until crisp
and brown, about 4 minutes per side.
4> Place the pancakes briefly on paper towel to drain, then serve hot.

Makes four servings.

Carol,.IL. (03:59:41) : Betsy.at.TKL (8:59:59 pm) :
Title: Galette lyonnaise (Lyonnaise Potato Galette)
Categories: Potatoes, France
Yield: 6 servings

2 kg Baking potatoes (2 pounds) peeled
2 md Onions
6 tb Butter; unsalted ( 3 oz)
Nutmeg; freshly grated
Salt
Pepper; black, freshly ground

The bistros of Lyons are a potato lover's paradise. This version, typical
of the simple potato and onion mixtures typically served with roast meats
or steak, is quick and easy to prepare.

Boil or steam the potatoes until tender and mashable. Drain. Let the
potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few
irregular chunks.

Preheat the broiler.

Halve the onions lengthwise; cut each half into thin half-moon rounds.

In a large skillet, melt 1/3 of the butter over medium-high heat. Add the
onions and saute until soft and golden, about 10 minutes.

Add 1/3 more of the butter and melt. Add the potatoes, season generously
with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3
more minutes.

Transfer the mixture to a gratin dish. Smooth with the back of a large
spoon, then dot with the remaining butter.

Brown lightly under the broiler.

Serve immediately.

From: Patricia Wells, Bistro cooking, Arrow Books, 1992, ISBN 0-09-992340-8

Donna-Gaylord,.MI (03:55:11) : Honey Oatmeal Bread

Do not use the instant oatmeal packets. Use only the old-fashioned or quick cooking oats.
Makes a medium size loaf.

7 1/2 ounces (7ounces + 1 TBS) milk at 80 degrees
3 Tablespoons Honey
2 Cups Brad flour
1 Cup Oatmeal (old-fashioned or quick cooking only)
1 1/2 teaspoons salt
1 1/2 Tablespoons, cut into 4 pieces
2 tsp Active dry yeast or 1 1/2 teaspoons fast rise yeast

Add water and honey to bread pan
Add bread flour, oats, and salt to pan
Place a chunk of butter in each corner of bread pan
Make a slight well in center of dry ingredients and add the yeast. Run according to machine specifications

Donna-Gaylord,.MI (03:47:21) : Dark Pumpernickel Bread
Makes 1 and 1/2 lb loaf

8 1/2 ounces (1 Cup + 1 TBS) water @ 80 degrees
2 TBS Molasses
2 1/4 Cups Bread flour
1/2 Cup Medium Rye Four
1/2 Cup Whole Wheat flour
2 Tablespoons unsweetened Cocoa powder
3 Tablespoons Butter or margarine cut into 4 pieces
2 tsp of Active dry yeast or 1 and 1/2 teaspoons fast rise yeast

Use Basic, or Rapid Basic timer. and Light Crust setting. 1. Add molasses and water to bread pan
2. Add bread flour, rye flour, whole wheat flour, cocoa and salt to pan. Place a cube of softened butter in each corner of pan
3. Make a slight well in center of dry ingredients and add the yeast.

grannieq,.CO (03:14:19) : Mexican Wedding Cake
2 C. flour
2 C. sugar
2 Tsp. soda
Beat 2 eggs, then add 20oz. can crushed pineapple & juice, 2 tsp. vanilla, 7oz. chopped pecans or walnuts.
Put in ungreased pan at 350 for 35 to 40 min.
Frosting
1 & 1/2 cubes oleo
8oz. cream cheese
1 C. sugar
Cream together, spread over cool cake and sprinkle with nuts.
ENJOY

Gina,Fla (03:12:40) : Hash Brown Casserole II (Cracker Barrel)

Notes:
Vania submitted this recipe. The recipe suggests you use Crazy-Janes Mixed Up Salt, is this not available in all areas.

1 bag frozen country style hash browns
1/2 C. (or so) onion, chopped fine
Jane's crazy mixed-up salt, to taste
1 1/2 - 2 C. Colby cheese, shredded (I love cheese-- but in this case, more is not necessarily better)
1 can cream of chicken soup

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.

Gina,Fla (03:02:49) : Mom's Basic White Bread

1 pkg. yeast
3 c. flour
1 T. sugar
1 t. salt
2 T. nonfat dry milk
1 T. butter
1 1/4 c. warm water

Put the yeast to one side of the pan, add the rest of ingred. in order given. Select white bread, push start.

Sharon.Kent (02:40:08) : English strawberry ice cream
but this is using tinned strawberries 410g
whipping cream 568ml
sugar 40z
lemon juice
liquidize all and pour into a n ice cream maker

grannieq,.CO (02:36:29) : Strawberry Bread

3 C. flour
1 Tsp. Cinnamon
2 C. sugar
1 Tsp. salt
1 Tsp. soda

Mix together, then add 4 beaten eggs, 1 & 1/4 C. oil, 2 C. strawberries, 1 & 1/4 C. nuts.
Grease and flour bread pan (I use the small ones as the larger ones don't seem to get done as well).
Bake at 350 for 45 min.

Shana,.WV (02:36:02) : Quick and Easy Strawberry Fruit Salad

3 pints of strawberries, quartered
1 can chunk pineapple, drained
4 bananas, cut into 1 inch slices
1 container of strawberry glaze
1 small carton of Cool Whip (optional)

Mix all ingredients together, making sure all fruit is covered with glaze.
Chill for 2 hours. Can top with cool whip.