Recipe: 12-11-99 - Recipe Swap (43) Part 2 of 2

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December 11, 1999 - Recipe Swap (43 recipes) Part 2 (of 2)

Marie (04:24:28) :Cinnamon Ornaments (not edible)

4 ounces ground cinnamon -- (cheap spices cans be purchased at dept. store)

1 tablespoon cloves
1 tablespoon nutmeg
2 tablespoons white school glue
3/4 cup applesauce

(Do NOT eat.) Yields: about 12 large ornaments. Any spices can be used, the spices are only used to give the
ornaments a good smell. Combine spices in a bowl, mix together. Add applesauce and glue. Work with hands until
smooth. Mixture will be like wet dough, if too juicy add a little more spice. Roll out to a 1/4 inch thickness. Cut with
Christmas ornament indented cookie cutters. Cut a hole in upper edge of ornament with a drinking straw so ornament
can be hung. Place on rack to air dry for several days (3 or 4 days), turning until dry. Do not put in oven. Great
gift toppers or ornaments. Great fun for kids.
Someone asked for this yesterday

Gina,.Fla (03:28:36) : Sinclair Lewis' Sinful Christmas Cookies
makes 6-7 dozen

2 sticks margerine (NOT BUTTER), room temp.
2 c. sugar
1 1/4 t. almond extract
2 eggs
2 1/4 c. bread flour
2 T. Dutch Processed Cocoa
1 t. salt
2 T. bourbon
1/2 c. sliced almonds
Oven at 325. In mixer bowl, beat margerine and sugar for 3 mts. Add extract and eggs one at a time, beat well. In a med. bowl, whisk together flour, cocoa and salt. Add to margerine mixture alternating with bourbon, beginning and ending with flour. Mix in almonds by hand.
Drop by heaping tsp. on greased cookie sheet, bake 8-10 mts. Cool on baking sheet a couple of mts. Transfer to a wax lined rack to cool. Store in airtight container.

Sandy,TX (03:28:01) : Veggie Supreme

1 can white shoepeg corn,drained
1 can french style green beans, drained
1/2 cup chopped celery
2 tbl. chopped onion
1/4 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 can cream of celery soup
pepper to taste
1 box Better Cheddar Crackers, crumbled
1/2 stick melted margarine

Combine first 9 ingredients in bowl, mixing well. Pour into casserole dish. Combine crackers with melted margarine and sprinkle over top. Bake at 325 degrees for 45 minutes.

Gina,.Fla (03:25:24) : Tortellini and Sun-Dried Tomatoes Salad
Cool and refreshing salad....

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 T. fresh lemon juice
2 cloves garlic, minced
1 t. black pepper
1/2 t. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.

Gina,.Fla (03:23:05) : Yucatan Carrot Soup with Cumin and Lime

2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp.s cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel

Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, aute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!

Gina,.Fla (03:19:06) : Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Biltmore Estate, Asheville, North Carolina Makes 4 Servings

4 skinless, boneless chicken breast halves,
each about 4 to 6 ounces
6 tablespoons fresh lemon juice
cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
cup finely chopped onion
1 cups heavy cream
4 fresh sage leaves, chopped, optional
cup chopped fresh parsley
12 ounces rigatoni pasta, preferably
multi-colored
1/3 cup flour seasoned with salt and pepper
cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or
blue cheese
cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

Gina,.Fla (03:16:47) : Grandma Jones Stuffed Cabbage

makes 8 delicious servings

1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce

Cook cabbage in water to halfway cover til tender. About 40 minutes.
Cool, separate leaves.

Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam sidea down in a baking dish.

Pour Sweet and SOur Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.

Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar

Combine tomato sauce, water, sugar and vinegar in a saucepot. Bring to a boil, reduce heat and simmer for 10 minutes.

Aud,.NE (03:16:45) : Easy Dundee Cake

250g (8oz) currants
250g (8oz) sultanas
250g (8oz) raisins
60g (2oz) glace cherries
1/3 cup milk
1/2 tsp mixed spice
2 cups plain flour
1/2 cup self-raising flour
185g (6 oz) softened butter
3/4 cup castor sugar
5 eggs
30g (1oz) blanched almonds
Chop peel & raisins, sift dry

ingredients. Place softened butter in large bowl, add all remaining ingredients with the exception of the almonds, beat together until smooth & mixed.Place in a 20cm (8") round cake tin that has been lined w/2 layers of greaseproof paper. Decorate top with almonds & glace cherries. Bake 2-1/2 to 3 hours. When cake is cooked, cover with a clean teatowel & leave to cool in tin.

Gina,.Fla (03:11:21) : Plantation Broccoli Cornbread

4 large eggs
1 10 oz. pkg. frozen chopped broccoli, thawed
1 small onion, finely chopped
1 scallion, finely chopped
1 c. small curd cottage cheese
1/2 c. butter, melted
1 1/2 c. self-rising cornmeal
1 t. sugar
1/8 t. cayenne pepper

Preheat oven to 350.

Combine all ingredients til well blended.
Pour batter into greased 13x9x2" baking pan. Bake 40-45 minutes til golden. Makes 12-16 servings

Gina,.Fla (03:07:32) : Lemon-Apricot Biscoche

1 box Lemon Supreme cake mix
1/2 c. sugar
3/4 c. veg. oil
1 c. apricot necter
4 eggs

Mix all ingred. in a bowl, beat in eggs one at a time. Litley Spam a 13x9" baking pan and pour batter in. Bake at 350 40-45 minutes.

Glaze: Take cake out of oven and poke holes with the tines of a fork. Mix together: 1 1/2 c. confectioners sugar
and juice of 2 lemons.
Pour this all over cake and let it seep in. Yum!!

Gina,.Fla (03:03:59) : Almond Crunch Tea Bread

1/3 c. sugar
1/3 c. all-purpose flour
2 T. butter, softened
1 T. ground cinnamon
1/2 c. crushed almonds
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 8 oz. pkg. cream cheese, softened
1 stick of butter, softened
1 1/2 c. sugar
2 large eggs
1/2 c. buttermilk
1 t. vanilla extract
1 t. almond extract

Preheat oven to 350. Grease and flour a bundt pan.

Combine 1st 5 ingredients, stir with a fork til mixture is crumbly. Sprinkle this mix onto the bottom of the pan evenly.

Combine 2 c. flour and next 3 ingredients in a bowl and set aside.

Beat cream cheese and butter til real fluffy. Gradually add the sugar, beating well. Add the eggs one at a time till all yellow disappears. Add the flour mix alternating with the buttermilk just til blended. Stir in the vanilla and almond.

Pour batter into pan and bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.

Gina,.Fla (02:57:22) : Cranberry Rose Christmas Punch

2 64 oz. cranberry juice cocktail
1 64 oz. orange juice
4 t. almond extract
1/2 c. rose water
1 c. sugar
cranberries
ice mold
2 2 liter ginger ale

Mix all ingredients except the cranberries in a large bucket. Make sure sugar has dissolved. Pour enough punch into an ice mold and litter the cranberries in. Freeze mold. Pour remainder into punch bowl. When ready to serve, float ice ring in and carefully pour in the ginger ale. Makes 2 gallons.

Gina,.Fla (02:53:45) : Pineapple Cheese Spread

This makes 5 cups.

2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.

Gina,.Fla (02:51:04) : Christmas Spread

This is absolutely delicious served in a crock and surrounded by your favorite crackers. Watch it disappear!!

1 8 oz. cream cheese, softened
3 T. lite brown sugar
2 T. raisins
3 T. crushed walnuts
1/4 t. nutmeg
1/4 t. cinnamon

Mix all ingredients together and pat into a crock. Yum!!

Pat,alaska (01:15:27) : Fudge
1 lb. milk chocolate
8 oz. marshmellow cream
2 six ounce pkg. choc. chips
break candy into pieces and combine with marshmellow cream and choc chips. (I will add chopped pecans at this time also)

4 1/2 cups sugar
1 lrg can evaporated milk
1/8 lb. margarine
Combine in a saucepan and bring to a boil over medium het and let boil 2-3 minutes until all crystals are dissolved (stir constantly) Pour hot mixture over chocolate and stir until chocolate is dissolved and thoroughly mixed. Let set overnight and cut in squares.

I find that fudge turns out better in a very warm draft free (close the windows) room.

bob (12:41:52) : NEW ENGLAND CLAM CHOWDER

Servings: 6

3 slices Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.

2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp.

3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole.

4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside.

5. Add potatoes, onion and carrot to casserole.

6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally.

7. Blend flour into vegetable mixture.

8. Gradually stir in milk until smooth.

9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth.

10. Stir in cream, salt, pepper, thyme and reserved clams.

11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.

12. Garnish with crumbled bacon before serving.

Sandy,TX (12:19:04) : Breakfast Pie

3 cups frozen shredded hash brown potatoes, thawed and loose packed
1/3 cup melted margarine
1 cup diced cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green onion ( can also use red and green bell pepper, jalepenos, mushrooms, etc.)
2 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Press hash browns between paper towels to remove excess moisture. Press into sides and botttom of pie plate. Drizzle with margarine and bake for 25 minutes. Remove from oven and reduce heat to 350 degrees. Combine ham, cheese and onions. (or other ingredients) Spoon into potato crust. Beat the eggs, milk, salt and pepper together and pour over ham mixture. Bake fro 25 to 30 minutes.

Sandy,TX (11:30:12) : Shrimp Salad

2 lbs boiled, peeled and cleaned shrimp
1/2 medium onion, diced
1/2 medium bell pepper, diced
1 stalk celery, diced
2 tbls. sweet pickle relish
2 eggs, hard boiled, diced
3 tbls. mayonnaise
salt and pepper to taste

In mixing bowl, put diced shrimp and all other ingredients and mix. Place in covered casserole dish and chill. Serve with saltine crackers.