Recipe: 10-3-99 Off Topic Recipes (8)

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10-3-99 - Off Topic Recipes

Terrytx (09:28:02) :

Friendly Flaming Ghost Cake!
Lambypie 09-27-99 7:50 AM

1 9 by 13-inch cake, removed from pan
1 recipe Waldorf-Astoria Frosting (recipe is below!)
7 small candies for mouth (your choice: M&Ms, jelly beans, candy corn, etc.)
1 egg shell, halved, washed, membrane removed
2 sugar cubes
1/4 tsp. lemon extract (freshly opened, please, or it may not flame)Place cake in front of you so that it's tall rather than wide.
Shape cake by cutting 2 pieces off top to form a primitive ghost shape.
These cut pieces will be used to form ghost's upheld arms; a bit of frosting will help to keep them attached to body.
Frost entire ghost.
If you add frosting peaks at top he'll look like he has some hair, be creative! Each ghost will look unique.
Place candies to represent mouth.
Position eggshells to represent eyes and place a sugar cube in each shell.
Just before serving, pour extract equally over 2 cubes, making sure you don't spill any on cake.
Ignite cubes, turn out lights and serve!

Waldorf Astoria Frosting

5 tablespoons flour
1 cup milk
1 cup butter
1/2 cup solid shortening
1 cup granulated sugar
1 teaspoon vanilla
Pinch of salt

Place flour in a small saucepan and slowly stir in milk until a paste forms.
Add remaining milk and heat over medium heat until thickened, stirring constantly.
Remove from heat and allow to cool.
In a large mixing bowl, beat butter, solid shortening and sugar together for about 5 minutes, until light and fluffy.
Add vanilla and stir in cooled milk and flour mixture and salt.
Place in refrigerator for about 20 minutes.
Beat for a few seconds again before using.

Kelly,WA (08:55:42) :

Recipe(tried): Baked Potato Salad/Easy Baked Potato Soup
Posted by: Terry,Tx on Monday November 16th 1998 10:43:02 AM

Baked Potato Salad
Serving Size : 10

3 lbs medium red potatoes
2 cups shredded Cheddar cheese
1 (8 oz) bottle Ranch-style dressing
1 tbls mustard
6 green onions -- chopped
1 medium bell pepper -- chopped
2 slices bacon -- cooked and crumbled

Coat potatoes with cooking spray and pierce several times with a fork. Bake at 400 for 45 min. or till tender. Cool and cut into cubes. Combine 1-1/2 cups cheese, dressing, mustard, onion, and bell pepper in a large bowl. Add potatoes and toss gently. Sprinkle with bacon and remaining cheese.

BH&G Baked Potato Soup

2 large baking potatoes (8 ounces each)
3 tablespoons thinly sliced green onion
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons snipped fresh dill or 1/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American cheese (3 ounces)
3 tablespoons thinly sliced green onion
4 slices bacon, crisp-cooked, drained, and crumbled

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 F. oven for 40 to 60 minutes or till tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins. In a large saucepan cook 3 tablespoons green onion in margarine till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir till cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon. Makes 6 servings.

Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir till cheese is melted.

Kelly,WA (08:55:42) :

Easy Baked Potato Soup
Recipe By : Houston Chronicle-8/19/98
Serving Size : 8

5 medium russet potatoes
6 tablespoons margarine
2/3 cup all-purpose flour
6 cups skim milk
salt and pepper to taste
1 cup sour cream (can use fat free)
1 (3 oz) jar real cooked bacon bits
1 bunch green onions -- chopped
1 (8 oz) pkg shredded cheddar cheese

Was and dry potatoes; pierce with a fork. Put in a white plastic grocery bag ( the kind from the check-out, not from the produce section); tie a double knot. Microwave on high 10 min. Bag will puff up.

Meanwhile, melt margarine in a large soup pot. Add flour; whisk to combine. Add milk slowly, whisking until lightly thickened. Remove bag of potatoes from oven. Carefully cut open bag. It will be very hot. After potatoes are cool enough to handle, chop potatoes, including skins, and sprinkle with salt and pepper. Add to soup. Stir well and add sour cream, bacon, green onions and cheese. Reserve some bacon, green onions and cheese for garnish.

NOTES : Note: When testing the recipe, the potatoes were not done after 10 min. and were returned to the microwave 2 more min. Cooking time will vary depending on the size of the potatoes and the power of the microwave. If preferred, microwave potatoes in an oven cooking bag; secure bag with the enclosed nylon tie, leaving an opening the diameter of a quarter at the end.

Susannahoh (07:29:12) : Hot Dogs on buns

1 hotdog
1 tortilla
ketchup and mustard

stick the hotdog on tortilla stick in microwave oven for 35 seconds add ketchup and mustard for taste.

From Dora June

Susannahoh (07:16:03) : YOGURT DIP

Drain whey from a quart of yogurt by placing in a cheesecloth lined colander and letting drain for several hours or overnight. After yogurt has drained, you will have a cream cheese consistency cheese. Add Kraft Zesty Italian Dressing to taste.

Gina,.Fla (06:53:52) : Potato Latkes

2 1/2 pounds Idaho baking potatoes, unpeeled
1 large yellow onion, quartered
2 eggs lightly beaten
1/4 c. matzoh meal
4-5 tsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. black pepper
2-3 c. olive oil
1 large jar applesauce

Scrub potatoes with a brush and water to clean. Place onions in food processor. Pulse a few times until onions are diced into crunchy bits. Remove the blade and scrape all onions into a bowl. Cut the potatoes lengthwise to fit the processor and feed thru tube using the med. course food processor disk. Put the shredded potatoes in a colander over a bowl. Add the onion bits and mix everything with your hands, squeezing the moisture out. Let the mixture drip for a few minutes. Pour out the liquid potato starch from the bowl. Dump in the shredded potatoes and onion and add the eggs, matzoh meal, parsley, salt and pepper. Stir the mixture and let it sit for 10 minutes. In a large skillet pour in 1/4 inch oil and get the oil hot. Using a 1/4 cup measure start spooning the batter into the skillet and flatten each with a spatula to a diameter of 5 inches. Reduce heat to med. and fry till golden on one side, then flip, about 5 minutes per side. Remove and drain on paper towels. This makes about 16 latkes.