Recipe: 22 Assorted Recipes

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TALK TKL Kitchen Chat Room Recipes - 12-16-97
Our Holiday Kitchens

Eggnog Cherry Loaf
Sue's Stollen
Roast Turkey with BAcon
Pork Chops with mushroom sauce
Chicken Divan
Triple Fudge Brownies
White Chocolate Fudge
Pineapple-Pecan Fudge
Cranberry Fudge
Toffee
Strawberry Pie (Easy)
Mile-High Strawberry Pie
Strawberry Cheese Pie
Strawberry Cream Cookies
Waffle Iron Cookies
Red Chicken Curry
Creamy Chicken Curry
Cajun Spices for meat, chicken, or fish
Creamy Chicken Curry
Italian Tomato Bruschetta
Campbell's Honey Mustard Wings
Quick Curried ChickenBetsy at TKL (07:18:32 am) :
Title: Eggnog Cherry Loaf
Categories: Breads, Holiday, Christmas
Yield: 1 servings

2 1/2 c Flour
3/4 c Sugar
1 tb Baking powder
1 Beaten egg
1 1/4 c Eggnog
1/3 c Oil
1/2 c Walnuts or pecans; chopped
1/2 c Cherries; chopped

In mixing bowl, stir together flour, sugar, baking
powder, and 1 teaspoon salt. Mix egg, eggnog, and oil.
Stir into dry ingredients. Fold in chopped nuts and
cherries. Pour into two greased 8x4x2-inch loaf pans.
Bake at 350~F for about 50 minutes to until done. It
is a good idea to test by inserting knife to see if it
comes out clean. This is a good recipe to bake in
"mini" loaf pans and give as gifts.
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SueA, CA (11:51:07 am) : SUES STOLLEN

We have this every year on Christmas morning. I make it on Christmas Eve and
I always seem to be late getting it started for its 8 hour refrigeration.

1 package dry yeast
1/4 cup cut-up citron
3/4 cup warm water (105-115 )
1/4 cup cut-up candied cherries
1/2 cup sugar
1/2 teaspoon salt
1/4 cup raisins
3 eggs
1 tablespoon grated lemon peel
1 egg yolk (reserve white)
1/2 cup butter or margarine, softened
1/4 cup plus 2 tablespoon soft butter
Quick White Icing
Blanched almonds halves
Pieces of citron
Candied cherry halves

In large mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs,
egg yolk, 1/2 cup butter and 1 1/2 cups of the flour. Blend 1/2 minute low
speed, scraping bowl constantly. Beat 10 minutes medium speed, scraping bowl
occasionally.

Stir in remaining flour, 1/2 cup almonds, 1/4 each citron, cherries,
raisins, and the lemon peel. Scrape batter from side of bowl. Cover; let
rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes. Cover bowl tightly; refrigerate at
least 8 hours.
Turn dough onto well-floured board; turn to coat with flour. Divide dough in
half. Press each half into oval, about 10x7-inches. Spread each half with 3
tablespoons butter. Fold lengthwise in half; press only folded edge firmly.
Place on greased baking sheet. Beat reserved egg white slightly; beat in 1
tablespoon water and brush over stollen. Let rise until double, 45 to 60
minutes.
Heat over to 375 . Bake 20 to 25 minutes or until golden brown. While warm,
frost with Quick White Icing; decorate with almond halves, pieces of citron
and cherry halves to resemble poinsettias. Or, if desired, dust with
confectioner's sugar.
Makes 2 stollen.

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Cow/AR (5:59:58 pm) : * Exported from MasterCook II *

Roast Turkey with BAcon

Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter
1/2 pound bacon
1/2 pound butter
3 tablespoons sage, fresh
Turkey and Gravy
16 pounds turkey
3 cups leeks -- white and pale green
8 sage leaves
3 each bay leaf -- crumbled
2 1/4 cups chicken stock

For Butter, cook bacon in heavy skillet until crisp. Crumble and add chopped
sage and butter.

For turkey and gravy pat turkey dry and add the seasonings to the cavity of
the bird. Run hand between the skin and the breast, place tsage butter under
the skin and on top of the skin and rub in. Bake turkey. 350 degrees.

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Cow/AR (6:07:52 pm) : * Exported from MasterCook II *

Pork Chops with mushroom sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork/Lamb Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Pork Chops
1 can cream of mushroom soup
1 tablespoon mustard
1 can green beans

Brown 4 to 6 pork chops, place green beans around the outside of the chops
or under them. Pour the mix of soup, 1 can of water and the mustard on the
chops and bake for 1 hour at 350. This is so good.

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Serving Ideas : Bake a sweet potatoe with them.

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Cow/AR (6:09:43 pm) : * Exported from MasterCook II *

Chicken Divan

Recipe By : Corine
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- baked
2 10oz Broccoli -- cooked
1 cup mayonnaise
2 cans cream of mushroom soup
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup sharp cheddar cheese

Mix the soup, mayonaise, lemon, and the curry powder together. Line a baking
dish with the chicken and broccoli. Pour the sauce over the pan and cover
with the cheese. Bake at 350 for 25 to 30 minutes.

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Serving Ideas : Great with a salad and hot bread.

NOTES : Can be assembled and frozen, just increase the baking time. Also may
use the microwave to cook.

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Cow/AR (6:13:36 pm) : * Exported from MasterCook II *

Triple Fudge Brownies

Recipe By : Taste of Home
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk instant pudding mix -- 3.90z
1 Chocolate cake mix
2 cups semisweet chocolate chips

Prepare pudding according to package directions. Whisk in cake mix. Stir in
chocolate chips. Pour into a greased 15 by 10 by 1inchpan. Bake at 350 for
30 to 35 min. Yeild 4 doz

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SueA, CA (6:59:41 pm) : : WHITE CHOCOLATE FUDGE

6 ounces white chocolate, grated
1/2 (8-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans or walnuts
16 pecan halves

Place chocolate in top of a double boiler; bring water to a boil. Reduce
heat to low; cook until chocolate melts.

Combine cream cheese and sugar; beat at medium speed of an electric mixer
until smooth. Add chocolate and vanilla, beating well. Stir in chopped
pecans.

Press chocolate mixture into a lightly greased 8-inch square pan. Chill
until firm, and cut into squares. Top each fudge square with a pecan half,
pressing gently. Store in refrigerator. Yield: about 1 1/2 pounds.

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Bill,DC (7:00:34 pm) : * Exported from MasterCook *

Pineapple-Pecan Fudge

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:35
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans -- chopped
14 ounces crushed pineapple -- drained
4 cups sugar
1 cup heavy cream
2 tablespoons margarine
2 teaspoons vanilla extract

1. Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in
bowl to drain pineapple thoroughly.
2. Chop the pecans coarsely.
3. Combine the drained pineapple, sugar and cream in a heavy saucepan. Stir
over low heat until sugar is dissolved. Increase heat and bring mixture to
boiling. Cook, stirring occasionally to prevent scorching. Continue until
mixture reaches 234 degrees on a candy thermometer (soft ball stage). This
will stick a little but DO NOT scrape bottom and sides of pan; brushing down
side of pan occasionally will help.
4. Remove from heat and let cool just until cool enough that you can touch
pan without being burned. DO NOT stir or disturb mixture in any way while
this is cooling.
5. Add the margarine (or butter) and the vanilla extract. Beat vigorously
until the candy loses its gloss. Stir in the pecans using as little mixing
as possible.
6. Immediately pour into 8 x 8-inch pan that has been greased with
margarine. Do not scrape the bottom or sides of pan as you are putting the
mixture into dish.
7. Let cool completely, then cut into small pieces for serving.

Yield: About twenty-four 1-1/2 inch squares.

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Serving Ideas : Serve this as a Christmas candy or give as gift.

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Linda (7:06:03 pm) : CRANBERRY FUDGE

2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 Tbsp. light corn syrup
1 Tbsp. butter
1/2 c. chopped cranberries,
drained well

Butter sides of heavy saucepan. Combine sugar, milk,
cream, syrup and salt. Stir over medium heat until boiling.
Cook to soft ball stage. Remove from heat and cool to luke-
warm. Add butter and vanilla. Beat until mixture is stiff,
about 5 minutes. Quickly stir in the cranberries. Spread into
a buttered 9 x 5 x 3-inch pan. Cut into pieces when cool.
Makes about 2 1/2 dozen pieces.

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Sawdust Queen :-) (7:28:37 pm) : Toffee

1 cup butter (do NOT use oleo)
1 cup sugar
3 T. water
1 t. vanilla
3/4 finely chopped almonds or pecans
4 hershey candy bars

Cook butter, sugar, water and vanilla over mediul heat stirring constantly
until Golden Brown. (310 degrees) It may smoke, but don't worry.
Put 1/3 of the nuts on bottom of 9 x 9 greased pan, pour batter over nuts.
Wait a few minutes and put Hershey bars (I use a bag of Chocolate Chips - 6
oz., spread when chocolate sosoftens. Sprinkle remaining nuts.
When cool, bread into pieces.
Yum!
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Sawdust Queen :-) (7:31:12 pm) : Strawberry Pie (Easy)

1 cup sugar
3 T. cornstartch
1 cup water
pinch of salt
Cook the above until clear and thick, over med. heat.
Stir in:
1 small package strawberry Jello

Cool until lukewarm

Stir in 1 qt. strawberries (I use the frozen ones sometimes)
Pour into prepared pie shell, refrigerate until firm and cold.
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Bill,DC (9:13:31 pm) : * Exported from MasterCook *

Mile-High Strawberry Pie

Recipe By : The California Culinary Academy
Serving Size : 9 Preparation Time :0:45
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen strawberries or raspberries -- thawed
1/2 cup sugar -- or to taste
1 tablespoon lemon juice
2 large egg whites
3/4 cup whipping cream
1 baked pie shell or crust

In a large bowl, combine berries, sugar, lemon juice, and egg
whites. Beat
with an electric mixer until soft peaks form and mixture is very
thick (15
to 20 minutes). In a separate bowl, whip the cream to soft peaks
and fold
into berry mixture. Gently pile filling high in pie crust and
freeze until
firm. About 30 minutes before serving, transfer pie from freezer
to
refrigerator.

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NOTES : Any berry can be substituted in this quick dessert.
Nutr. Assoc. : 3473 0 0 0 0 4479
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Bill, DC (9:22:50 pm) : No Calorie watchers here, please. I
little goes a
long way.

Strawberry Cheese Pie

One 12" graham cracker crust bake 10 minutes. (Use recipe on
gragam cracker
crumb box)

2 eggs
1 lb cream cheese
dash of salt
3/4 cup sugar
1 tsp vanilla
Beat eggs in mixer and add the previous ingredients.

Place mixture into pie shell and bake at 375 for 20 minutes.
Remove from
oven and pour over it, 1 cup sour cream which has been mixed
with 2
tablespoons sugar and 1 teaspoon vanilla plus a sprinkle of
lemon juice.

Bake at 425 for 5 minutes. Cool. Refridgerate overnight.

Bring to a boil 1 package of frozen strawberries in 1/4 cup
water that has
been thickened 1/2 - 1 tablespoon cornstarch. Cool. Save some
of the mixture
for galzing strawberries. Pour mixture over pie. Place stemmed
whole
strawberrie tip side up into the strawberry mixture and pour on
remaining
glaze.
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Belle (8:39:46 pm) : Strawberry Cream Cookies

1 cup butter
1 cup sugar
1 (3oz) pkg cream cheese
1 egg yolk
1 TS vanilla extract
2 1/2 cups flour
Strawberry jam
* All ingredients need to be at room temperature.

Beat with electric mixer, the butter, sugar, and cream cheese. Add egg yolk
and vanilla extract. Mix well; add flour and blend. Chill the dough for
about an hour. Shape the dough into 1-inch round balls. Press an indentation
in the center of each cookie; fill with about 1/4 ts jam. Bake on ungreased
cookie sheet at 350 degrees for 10-12 minutes. This makes about 5 dozen
cookies.

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(10:11:27 pm) : Waffle Iron Cookies

* Exported from MasterCook Mac *

Waffle Iron Cookies

Recipe By : Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 1/2 cup sugar
4 eggs
3/4 cup cocoa
2 cups flour
2 tsp. vanilla

Mix together. Put heaping tsp of batter on waffle iron section. Bake
50-60 sec, or until done.

Frosting: powdered sugar, milk, vanilla, food coloring.

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Maryan, NZ (10:48:26 pm) : This is one of my all time
favourite dishes - I make it all the time - in fact I
have made it for tonight!

Red Chicken Curry

1 lb chicken breast thinly sliced
1 1/2 cups coconut cream
3/4 cup chicken stock
10 oz bamboo shoots finely sliced or
cubed pumpkin
1 1/2 to 2 tablespoons red curry paste
2 red chillies, thinly sliced to sprinkle on top
10 fresh basil leaves
1 1/2 - 2 tablespoons fish sauce
2 tablespoons cookng oil.

In a heavy pot or pan, heat oil over medium heat.
Stir fry red curry paste for a few mins. Add sliced
chicken and fish sauce, turn over a few times. Add
coconut cream, stock and bamboo shoots or
pumpkin, stir well. Simmer for 15-20 mins, until
chicken and pumpkin are tender. Add sweet basil
and chillies (if used) Serve with rice.

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Sandy, Tx (10:37:16 pm) : Creamy Chicken Curry (2)

Category: Chicken
Country:

Ingredients...

6 chicken peices on the bone
2 tbsps groundnut oil
1 medium onion, chopped
4 cloves garlic, thinly sliced
1* " ginger, peeled and grated
1 hot red chilli, seeded and chopped
8 green cardamon pods
1 tsp ground cumin
1 tbsp ground turmeric
7 fl oz good chicken stock
4 fl oz yoghurt
3 fl oz double cream
1 tbsp lemon juice
1 tbsp chopped coriander leaves

Instructions...

1.Lightly brown the chicken in half the oil in a deep
sided pan over a high heat. Remove
the chicken.

2.Cook the onion, garlic, ginger and chilli in the
remaining oil.Remove the seeds from
the cardamon pods and crush them. When the onion
is soft add the cardamon, cumin
andturmeric. Fry over a medium heat.

3.Return the chicken to the pan and pour in the
stock.Bring to the boil and season with
salt and pepper. Cover and simmer for about 20
minutes until the chicken is cooked.

4.When the meat is tender turn the heat to very low
and stir in the yoghurt and cream.
Warm through gently then stir in the lemon juice and
coriander.Serve with rice or dhal.
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Betsy at TKL (10:58:21 pm) :
Date: Mon, 27 Jun 1994 14:00:34 PDT
From: HS.Roch811sd@XEROX.COM
Subject: Recipe: Cajun spice mixture for meat

Here is another recipe from an old file on my local net. Authors/ source
unknown. --Heather--

Cajun Spices for meat, chicken, or fish

2 tsp ground black pepper
2 tsp ground white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground thyme
1 tsp dry mustard
1 Tbsp crushed oregano
2 Tbsp paprika
3 Tbsp salt
3 Tbsp cayenne pepper

Mix all ingredients well and store in a dry place in a shaker bottle for
ease
of use. Goes well with meat, chicken, or fish.

If you are using it on fish, it goes easier if you melt a little butter
first
and shake the spice into it, then dip the fish through it before throwing it
on the barby or into the hot frying pan!
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Peggy, WA (10:59:39 pm) :
Creamy Chicken Curry (2)

Category: Chicken
Country:

Ingredients...

6 chicken peices on the bone
2 tbsps groundnut oil
1 medium onion, chopped
4 cloves garlic, thinly sliced
1* " ginger, peeled and grated
1 hot red chilli, seeded and chopped
8 green cardamon pods
1 tsp ground cumin
1 tbsp ground turmeric
7 fl oz good chicken stock
4 fl oz yoghurt
3 fl oz double cream
1 tbsp lemon juice
1 tbsp chopped coriander leaves

Instructions...

1.Lightly brown the chicken in half the oil in a deep sided pan over a high
heat. Remove the
chicken.

2.Cook the onion, garlic, ginger and chilli in the remaining oil.Remove the
seeds from the
cardamon pods and crush them. When the onion is soft add the cardamon, cumin
andturmeric.
Fry over a medium heat.

3.Return the chicken to the pan and pour in the stock.Bring to the boil and
season with salt and
pepper. Cover and simmer for about 20 minutes until the chicken is cooked.

4.When the meat is tender turn the heat to very low and stir in the yoghurt
and cream. Warm through gently then stir in the lemon juice and
coriander.Serve with rice or dhal.
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Betsy at TKL (11:01:40 pm) :
From: kdeck@epaus.island.net
Newsgroups: rec.food.recipes

Title: Italian Tomato Bruschetta
Categories: Italian
Yield: 1 servings

8 1/2-inch-thick slices-French bread
Extra-virgin olive oil
2 Garlic cloves halved
Salt & pepper to taste
2 lg Tomatoes, Sliced 1/3inch
8 Fresh basil or Italian-parsley springs

Preheat broiler. Place bread slices on cookie sheet and broil until
lightly brown on both sides. Brush one side with oil, rub with
garlic. Sprinkle with salt/pepper. (Can be prepared 4 hours ahead.
Let bread slices stand at room temperature.)

Place tomato slice atop each bread slice. Brush with oil, sprinkle
with salt/pepper. Broil until heated through. Top with basil or
parsley and serve.
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Betsy at TKL (11:20:39 pm) :
Campbell's Honey Mustard Wings

Recipe By : Campbell's Soup Ad, 11-94 -- modified by Vicki Schlining
Serving Size : 32 Preparation Time :1:00
Categories : Appetizers Poultry
Vicki's Collection

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pouch Campbell's Dry Onion with Chicken Broth
Soup and Recipe Mix -- dry
1/2 cup honey
1/4 cup spicy brown mustard
16 chicken wings -- whole or cut up
Season-All -- to taste

1. In a large bowl, combine soup mix, honey, and mustard. Set aside.

2. Cut wings at joints and discard the tips, or leave the wings whole. Add
chicken to soup mixture. Toss to coat.

3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degress F for about 1 hour or until chicken is done,
turning once if desired. If wings are getting too brown too soon, cover with
tin foil during the latter part of baking time.

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NOTES : Makes 32 appetizers or 16 whole wings.
Made on 11-7-94 -- good.
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SueA, CA (11:26:17 pm) : QUICK CURRIED CHICKEN

1 pound boneless chicken breasts, cubed 1 medium onion, chopped
1/4 cup butter or margarine, melted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 to 2 teaspoons curry powder
1 (8-ounce) carton sour cream
Hot cooked rice

Saute chicken and onion in butter in a skillet until chicken is tender. Stir
in soup and curry powder; cook over medium heat until bubbly. Add sour
cream; heat thoroughly. Serve over rice. Yield: 4 to 6 servings.
From Southern Living Annual 1989

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