Recipe: (38): TALK TKL 12-19 - Our Holiday Kitchens

http://www.kitchenlink.com
TALK TKL Kitchen Chat Room Recipes - 12-19-97
Our Holiday Kitchens
Spinach Puff Pastry:
Golden Drumstick Blue Cheese Dressing
Red Cabbage And Apple Salad With Cheese And Walnuts
Quick Chicken Piccata
Salmon-mousse
7 Layer Bars
Baked Bourbon Balls
Cherries Jubilee
Stained Glass Cookies
Peanut Butter Cookies
Carmel Apple Coffeecake
Cinnamon Rolls
Teddy Bear Cookies
Pistachio Moon Melts
Fig Cake
Apple Dumplings
Bacon Wrapped Sirloin Roast
Mamool Cookies
Cocoa Cookies
Fried Turkey
Pickled Garlic
Pickled Garlic
Jo's Pickled Garlic
Pickled Garlic
Pickled Garlic
Sticky Buns
Pecan Sticky Buns
Crisco Peanut Butter Cookie
St.Louis' Peanut Butter Cookies
Ground Pork Peanut Butter Cookies
Chewy Peanut Butter Macaroons
Middle Path Gumbo
Best Fudge Cake
Sweet & Tangy Cocktail Links
Crisp Pasta Bites
Polenta Triangles for Hors d'Oeuvres
Spicy Cheddar Palmiers
Lemon-Cheese Tarts

Betsy at TKL (07:21:58 am) :
Newsgroups: rec.food.recipes,rec.food.cooking
From: sheela@Synopsys.COM (Sheela Veerina)
SPINACH PUFF PASTRY:
Ingredients:
1 pkg frozen chopped spinach
1 med sized onion, chopped
2-3 green chiles, chopped (optional)
1 (8 ounce) pkg cream cheese
1 pkg Pillsbury frozen puff pastry sheet
Defrost spinach and squeeze out water. Saute chopped onion and
chillies. When onion is clear add the spinach and cover and cooktill spinach
doesn't have a raw taste. Turn off stove and add the
cream cheese, mix well. Keep uncovered and let cool(room temp).
Prehead oven to 375.
Put a sheet of the puff pastry on foil, spread with the spinach
mixture and cover with remaining puff pastry sheet. Cut into
squares or diamonds etc. Bake for about 40 min or till the
crust is light golden brown.
This is always a hit at parties.
----------------------------------------------------------------------------
Betsy at TKL (07:22:43 am) :
GOLDEN DRUMSTICK BLUE CHEESE DRESSING
Makes 2 1/2 cups
1/4 pound blue cheese, melted
1 cup salad dressing or mayonnaise
1/2 cup vegetable oil
1 scant tablespoon lemon juice
1 cup sour cream
Garlic powder to taste
Melt the blue cheese on simmer or use the microwave on low power. Add
remaining ingredients and stir vigorously to blend. Store in covered
container in refrigerator until ready to use.
----------------------------------------------------------------------------
Betsy at TKL (07:26:51 am) :
From: japlady@nwu.edu (Rebecca Radner)
Newsgroups: rec.food.recipes
RED CABBAGE AND APPLE SALAD WITH CHEESE AND WALNUTS
Preparation time: 20 minutes
Yield: 6 to 8 servings
1 medium head red cabbage, thinly sliced
1 Granny Smith apple, unpeeled, cored, shredded
1 small red onion, cut in slivers
1/3 cup chopped walnuts
1 tablespoon each: honey, grainy mustard
1/3 cup vegetable oil
3 tablespoons raspberry vinegar
Salt, freshly ground pepper to taste
1/3 cup crumbled gorgonzola, or other blue cheese
1. Combine cabbage, apple and onion in a large bowl; set aside.
2. Put walnuts in a medium skillet over high heat. Cook, shaking pan often,
until nuts are fragrant and toasted, 4 to 5 minutes. Add to cabbage
mixture.
3. Add honey to hot skillet and return to high heat. When it is browned at
the edges, add mustard, oil, vinegar, salt and pepper. Whisk to combine and
heat to a boil. Pour over cabbage and toss well. Mix in cheese. Serve at
room temperature.
----------------------------------------------------------------------------
Betsy at TKL (07:30:20 am) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
QUICK CHICKEN PICCATA
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 4 servings
2 whole chicken breasts, split, skinned, boned
Salt, freshly ground pepper
3 tablespoons unsalted butter or margarine
1 cup sliced mushrooms
2 cloves garlic, minced
1/4 cup dry white wine or vermouth, or chicken broth
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1. Place each chicken breast half between two sheets of plastic wrap.
Flatten to a uniform thickness of slightly less than 1/2 inch. Season with
salt and pepper.
2. Melt half of butter or margarine in a large, non-stick skillet over
medium-high heat. Add the chicken breasts and brown on both sides; remove
from skillet and set aside.
3. Melt remaining butter in same pan. Add mushrooms. Cook over high heat
until they begin to brown, 2 minutes. Sprinkle with garlic and cook 30
seconds. Add wine and chicken breasts. Reduce heat and simmer until chicken
is cooked through, about 7 minutes. Just before they are cooked, add lemon
juice, parsley and additional salt and pepper.
----------------------------------------------------------------------------
Ingrid F (07:31:19 am) :
Salmon-mousse
Start making a stock from fish-bullion-cubes+water+a dash of white wine or
lemon juice.
There should be two small cups - or about 400 ml liquid (measure two cups,
and remove 3 -4 oz.)
Dissolve one envelope of gelatinepowder (or 6 sheets) in hot stock. Let
cool.
While stock is cooling, mix together following ingredients:
One soup-plate (or as much as you happen to have) of cleaned, poached salmon
- no bones, please - mashed with a fork
1 cup of sour cream
one shallot (or half an onion) - very finely chopped
one tablespoon of ground horseradish
one tablespoon of sugar
two tablespoons of lemonjuice
dill - freshly chopped or dried
one teaspoon of worshestershiresauce,
5 - 10 drops of tabasco
Mix all above, taste and adjust. Let stock set until almost firm - should
look like thick oil. Add to salmon mixture. Let set in frigde for acouple of
hours.
Use and variations:
I use it for a starter, with lettuce, lemon vedge and toast,
or for a lunch with a green salad and bread.
My daughter used it for lunch-sandwiches to take to scool - and she had to
take many, because her friends wanted them too.
(She also made it quite often for supper when she had braces and didn t want
to chew anything.)
If I omit the stock/gelatine and add a little mayo, my nephews love it as a
dip.
I sometimes substitute the salmon with two cans of tuna, then I also add a
fistful of finely chopped cellery.
Seithe /seelaks or any other fish goes well, if it has lots of flavor. I may
then substitute dill for a pinch of tarragon.
If I use cod or other white, mild fish, I would add half a lemon in tiny
cubes, and even maybe a fistful of tiny cubes of cucumber.
Fill halved tomatoes (no pulp) with the stuff, and use on the buffet. Or
thick cucumber slices.
Have fun.
----------------------------------------------------------------------------
Grace, FL (11:19:23 am) : Does this one sounds like it?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: 7 Layer Bars
Categories: Cookies, Desserts, Snacks
Yield: 3 servings
1/2 c Butter
1 c Graham cracker crumbs
1 c Semisweet chocolate chips
1 c Butterscotch chips
1 1/3 c Flaked coconut
1/2 c Walnuts; chopped
1 cn Sweetened condensed milk
Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over
butter. Sprinkle in layers, chocolate chips, butterscotch chips,
nuts, and top with coconut. Pour condensed milk over all. Bake in a
pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars.
----------------------------------------------------------------------------
Cheryle (12:38:12 am) :
Baked Bourbon Balls
Cream 1 cup of unsalted butter with 2 tablespoons of
honey until fluffy. Stir in 1/2 cup sifted confectioners sugar, 2 1/4 cups
sifted all-purpose flour, 1/4 tsp salt, 1 tsp bourbon and 3/4 cup of finely
chopped pecans. Wrap dough in plastic and refrigerate for several hours.
Preheat oven to 350. Roll the dough, 1 tsp at a time, into balls. Place on
parchment lined baking sheets and bake for 12-13 min, cool on racks, then
roll them in confectioners sugar to coat. Thanks all for your help. Look
forward to chatting with you again.
----------------------------------------------------------------------------
BV/AR (12:52:47 am) : This is a great dessert for holiday dessert.
Cherries Jubilee
1 can(16 oz) pitted dark sweet cherries, drained (reserve 1/4 c syrup)
1/4 cup rum
3/4 currant jelly
1 teaspoon grated orange peel
1/4 c brandy
Vanilla ice cream
Combine reserved syrup and the rum: pour over cherries. Refrigerate at least
4 hours .
In chafing dish or saucepan, melt jelly over low heat. Stri in cherry
mixture and orange peel. Cook stirring constantly, until mixture simmers.
Heat brandy just until warm: pour slowly over cherries and ignite
immediately. DO NOT STIR. Spoon sauce and cherries over ice cream.
8-10 servings
----------------------------------------------------------------------------
Cow/AR (2:04:23 pm) :
Stained Glass Cookies
Favorite sugar cookie recipe or package sugar cookie dough
10 rolls fruit flavored candies
Roll the dough out between to sheets of waxed paper until 1/8" thick. Cut
cookies with a cutter. Transfer cookies to a
foil lined baking sheet sprayed with cooking spray. Cut out a shape in the
middle of each cookie. To make the stained
glass, separate the 10 rolls of candies by color. Using a hammer or rolling
pin, break the candies into small pieces. Fill
the hole in the cookie with the crushed candies. Bake cookies at 350 degrees
for 10 minutes. Allow to cool
completely before peeling off the cookie sheet.
----------------------------------------------------------------------------
LeslieWA (2:25:45 pm) : Peanut Butter Cookies
1 1/2 Cups All purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp. salt
1/4 cup margarine
1/2 Cup creamy peanut butter
1/2 tsp grated orange peel
1 1/2 tsp. vanilla
1 egg, well beaten
1/3 orange juice
Sugar substitute equivalent to 1/2 cup sugar
3/4 cup seedless raisens
Preheat oven to 400 Degrees F. Sift together flour, baking powder, and salt.
Cream together margarine, peanut butter, orange peel, and vanilla. Add egg,
orange juice and sweetner; blend well. Add dry ingredients gradually; mix
well after each addition. Add raisens; mix well. Measure 1 level TBl of
dough for each cookie. Roll between hands to form ball. Place 2 inches apart
on ungreased cookie sheet; flatten with fork. Bake 15 mins. Store in a
tightly covered container These cookies have a better flavor and texture
after 24 hours. makes 12 doz. 1 serving is 2 cookies Food exchanges per
serving: 2 fat plus 1/2 starch
----------------------------------------------------------------------------
Cheryl (4:25:31 pm) : Carmel Apple Coffeecake
Appleton Inn Bed & Breakfast
Helena, Montana
2 C Flour
1/4 C Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C Butter
1/3 C Milk
1 large egg, slightly beaten
1 medium Apple - peeled, cored, chopped
Topping:
3/4 C Brown Sugar
1/4 Melted Butter or Margarine
1/3 C Rolled Oats
Preheat oven to 375 F. Grease and flour 8" pan. In large bowl, mix flour,
sugar, baking powder, salt. Cut butter in with
pastry blender until coarse crumbs form. Stir in milk and egg with fork and
mix lightly until soft dough forms.
Pat 1/2 of dough into bottom of pan. Cover with chopped apple. Place
remaining dough over the apples. In saucepan, mix butter, sugar, oats
together. Sprinkle over coffeecake. Bake about 30 minutes. Cool on wire rack
for 10 minutes before cutting to serve.
----------------------------------------------------------------------------
Cheryl (4:43:56 pm) :
Cinnamon Rolls
The Lighthouse Bed and Breakfast
McGregor, Texas
3 c flour
3-1/2 t baking powder
1/4 t salt
1/2 c sugar
2/3 c milk
2 beaten eggs
1/2 c melted margarine
Sift flour, baking powder, salt and sugar. Mix milk, eggs, cooled margarine;
add to dry ingredients. Roll 1/2 inch thick rectangle.
1/2 c sugar
2 T cinnamon
1/4 c melted margarine
Spread melted margarine over dough. Sprinkle with sugar and cinnamon. Roll
as for jelly roll; seal edge; cut 3/4 inch slices. Place slices in a greased
9 x 13 baking dish. Bake in moderate oven (375 degrees) 25-30 minutes. Ice
with
powdered sugar icing.
Powdered Sugar Icing
1-1/2 c powdered sugar--sift
1 t vanilla
milk--enough so that icing can be dribbled over hot rolls
----------------------------------------------------------------------------
SueA, CA (5:58:03 pm) : these are shaped like working with playdough--good
for young kids to shape
TEDDY BEAR COOKIES
1 cup sugar
2/3 cup LAND O LAKES Butter, softened
1 egg
2 teaspoons uanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 squares (1 ounce each) unsweetened chocolate, melted
Heat oven to 375 . In large mixer bowl, combine sugar, butter, egg and
vanilla. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2
minutes. Add flour, baking powder and salt. Continue beating, scraping bowl
often, until well mixed, 1 to 2 minutes. Divide dough into halves. Place 1/2
of the dough in small bowl; blend in melted chocolate.
For each teddy bear, shape a portion of either color dough into a large ball
(1-inch) for body, a medium ball (3/4-inch) for head, 4 small balls (1/2
inch) for arms and legs, 2 smaller balls for ears and 1 small ball for nose
If desired, add additional balls for eyes and mouth. Repeat with remaining
dough, making either vanilla or chocolate teddy bears or mixing the doughs
to make two-tone teddy bears.
To form each cookie, place large ball (body) on ungreased coocie sheet;
flatten slightly. Attach head, arms and legs by overlapping slightly onto
body. Bake for 7 to 8 minutes, or until body is set. Cool 1 minute on cookie
sheet; remove immediately. Makes about 2 dozen cookies
From Land O Lakes Cookie Collection
----------------------------------------------------------------------------
SueA, CA (6:25:39 pm) : PISTACHIO MOON MELTS
1/3 cup sugar
1 cup LAND O LAKES Butter, softened
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 1/4 cups dry roasted pistachios, toasted
Powdered sugar
In large mixer bowl combine sugar and butter. Beat at medium speed, scraping
bowl often, until creamy (1 to 2 minutes). Reduce speed to low: add all
remaining ingredients except toasted pistachios and powdered sugar. Beat,
scraping bowl often, until well mixed (about I minute). Coarsely chop
pistachios to yield 1 cup: stir into dough. Shape dough into 3/4-inch balls:
form into crescent moons. Place 1 inch apart on cookie sheets. Bake for 12
to 16 minutes or until set but not brown. Let stand 5 minutes: remove from
cookie sheets. Roll in powdered sugar while still warm and again when cool.
4 dozen cookies.
----------------------------------------------------------------------------
Shelley, LA (7:03:07 pm) : Fig Cake
2 eggs
4 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
2 cups flour plus 6 tablespoons
1 teaspoon salt
1 cup cooking oil
1 quart figs
2 teaspoons vanilla extract
Mix all ingredients. Pour into a well greased tube pan. Bake at 300 for 1
hour
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
BV/AR (8:14:31 pm) : APPLE DUMPLINGS
2 sticks or 1 packet of pie crust mix
3 tablespoons chopped nuts
6 baking apples (each about 3"in diameter, pared and cored 2 cups brown
sugar (packed) 1 cup water
3 T raisins
Sweetened whipped cream
Heat oven to 425. Prepare pastry for Two-crust Pie as directed on package
except-on lightly floured board,
roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining
dough into rectangle, 14x7 inches;
cut into 2 squares. Place an apple on each square.
Mix raisins and nuts; fill center of each apple. Moisten corners of square;
bring 2 opposite corners of pastry
up over apple and press together. Fold in sides of remaining corners; bring
corners up over apple and press
together. Place dumplings in ungreased baking dish, 111/2x71/2x11/2 inches.
Heat sugar and water to boiling; carefully pour around dumplings. Bake about
40 minutes or until crust is
brown and apples are tender when pricked with fork. Spoon syrup over apples
2 or 3 times during baking.
Serve warm or cool with whipped cream.
6 servings.
----------------------------------------------------------------------------
(8:38:53 pm) :
Bacon Wrapped Sirloin Roast
4-6 servings:
2-3 lbs. tip sirloin roast, boned, tied
2-3 Tbsp. Dijon style mustard
1/2 tsp. dried thyme
1/2 tsp. dried parsley
6 slices of bacon
4 med. onions, cut into wedges
Cherry tomatoes ot tomatoe wedges for garnish
Preparation:
Cut a few slits on the top of the roast to allow the bacon juices to
penetrate the meat. Spread mustard evenly
over the entire roast and sprinkle with thyme and parsley. Place roast on
rack in baking pan, covering with
bacon slices. Wrap the bacon tightly around the meat. Bake at 350 F for 1
hour, 45 minutes. Check with a
thermometer, medium rare should be 160 F Add onions 30 minutes before roast
is expected to be ready.
Remove roast from oven and let sit covered for 15 minutes.
Slice and serve with onions and tomatoes as garnishing. A gravy can be made
out of the pan drippings is so
desired.
----------------------------------------------------------------------------
AndieP/SoCal (9:11:09 pm) : Mamool Cookies
2 cups all-purpose flour
1/2 cup quick-cooking farina
1/4 tsp. ground nutmeg
Dash ground cloves
1 cup butter or margarine, softened
2 Tbs. water
1/4 tsp. orange blossom water
1/4 cup chopped walnuts (or pistachios, almonds or dates)
1 Tbs. sugar
Powdered sugar
Stir together flour, farina, nutmeg and cloves. In large mixer bowl, beat
butter or margarine on medium speed of electric mixer for 30 seconds. Add
half of the flour mixture to butter; beat on low speed of electric mixer
till well mixed. Add remaining flour mixture, water, and orange blossom
water alternately to beaten mixture; beat till mixture is well mixed. Divide
dough into 12 pieces.
On a lightly floured surface, pat each piece to a circle 2-1/2 inches in
diameter. Combine walnuts and sugar. Place about 1 teaspoon of the nut
mixture in center of each circle. Fold over and press edges together to
seal. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 30
to 35 minutes or till done. Cool on wire rack for 10 minutes. Roll in
powdered sugar. Makes 12.
----------------------------------------------------------------------------
AndieP/SoCal (9:16:17 pm) : Cocoa Cookies
This recipe is over 200 years old. It was given me by my great-grandmother
(b.1844 - d 1949)
These cookies are the most intensely flavored chocolate cookies of any I
have every tasted - We always had them for Christmas and on special
occasions when grandma made ice cream. These cookies are excellent keepers
if stored in a tightly closed tin. (however the tin has to be in a locked
vault or secret hidey-hole, otherwise they disappear like magic) Please use
only dutch-process cocoa the other kind doesn t work in this recipe.
Unsalted (sweet) butter 1 stick
Sugar 2 cups
cocoa (*dutch process) (Droste) 1/2 cup
water 1 tablespoon
salt 1/4 teaspoon
egg 1
vanilla 1 teaspoon
flour (all purpose) 2 cups
baking soda 1 teaspoon
cream butter and sugar, add cocoa, water and salt.
beat the egg and add with vanilla to the mixture.
sift the flour and soda together twice then gradually sift it into the
batter, continue beating until flour is completely blended.
Turn out onto plastic wrap, flatten to about 1 inch thick, wrap dough
tightly and refrigerate overnight.
to bake, preheat oven to 350
Allow dough to come to room temperature.
dough can be rolled out between 2 sheets of wax paper to less than 1/4
thickness. Cut into 2 rounds, dust with powdered sugar (or vanilla sugar)
and bake on baking parchment, or on greased baking sheets. Bake for 12 to 15
minutes but watch carefully, some ovens bake quicker than others - in my
convection oven, they bake in 8 minutes-maximum. Using baking parchment is
much easier - just slide the paper off the sheet and allow to cool then ease
the cookies off the paper - they should be crisp as soon as they cool
Otherwise you have to be very careful removing them from the cookie sheets
and the sheets have to be washed and re-greased before the next batch.
Option #1 This is the easiest for novice bakers....
Form dough into a rope 3/4 to 1 (Tootsie-roll size) in diameter. cut into
1 sections, roll into a ball, roll in powdered sugar (or vanilla sugar),
place on baking parchment, flatten with bottom of a hobnail glass dipped in
powdered sugar or the vanilla sugar,
bake as above.
Option # 2
roll out very thin right on baking parchment. Using a pizza cutter,
pie-crust cutter, crimping roller, etc. cut into strips, straight or wavy,
or into squares, triangles or diamonds. Slide baking parchment onto a cookie
sheed and bake as above. Slide parchment onto a cooling rack. when cookies
have cooled enough to touch, roll into cylinders and dust with powdered
sugar or let cool and dip one end into melted white chocolate.
These wafers can also be broken up and sprinkled over vanilla ice cream.
Also can be rolled between sheets of baking parchment to make crumbs that
can be used to coat cakes that have been smoothly frosted with buttercream
or sour cream or even the old faithful 7-minute frosting.
----------------------------------------------------------------------------
Peggy, WA (9:16:33 pm) : REC: FRIED TURKEY
1 lb. butter
1/2 small bottle of garlic juice
1/2 small bottle of onion juice
1 T worchestshire sauce
1 tsp lemon juice
1/2 tsp hot peper sauce
4 T fajita sauce
1/2 C white wine
1 tsp mustard
1/2 can chicken broth
Whole turkey
Blend all ingredients except broth in a large pan over low heat. Add chicken
broth to pan which will
approximately double amount of mixture. Let simmer for 5 min. then cool to
room temp.
Wash turkey thoroughly. Using a large syringe, inject cooled mixture into
all meatly areas of turkey i.e.
breasts, wings, drumsticks, thighs. Let marinate in refrigerator overnight.
To Cook: Heat 5 gallons of peanut oil to 300 degrees F in a large stock pot
(35 - 45 gal). Lower whole
turkey into hot oil slowly and carefully. Cover pot and check the oil
temperature every few minutes
maintaining a 280 - 310 degree range.
Cook for 3 1/2 min. per pound of turkey weight. i.e a 10 pound turkey will
cook for 35 minutes.
As soon as the time is up, remove turkey, wrap in aluminum foil. Let sit for
15 minutes before slicing, slice as
you would a baked turkey.
Ingredients and amounts may be varied according to individual tastes.
----------------------------------------------------------------------------
Judy/AZ (10:11:34 pm) : Pickled Garlic
Serve these sweet, spicy gems with antipasto, in a
salad or spiced rice dish, or just eat them whole.
4 heads
garlic, cloves separated, skins intact
1 cup
red wine vinegar
2 cups
water
1/4 cup
sugar
4
cloves
12
peppercorns
1. In a medium sauce pan, combine all ingredients. Bring to a boil,
reduce heat to medium, and keep at a slow boil for 10 minutes. Remove
from heat and let cool. Place in jars and refrigerate for at least 3 weeks.
Garlic will keep, refrigerated, for a year or more..
V
PER CLOVE: 8 CAL(3 PERCENT FROM FAT), 1g PROT, 1g FAT,
2g CARB, 1mg SOD, 0mg CHOL, 0.1g FIBER
----------------------------------------------------------------------------
RisaG., NJ (10:13:55 pm) : Here are a few pickled garlic recipes. I haven't
tried them yet.
PICKLED GARLIC
2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly
sliced
1 c. coarse salt
7 dried red chilies
2 c. white wine vinegar
1 c. dry white wine
2 1/2 tbsp. mustard seed
Combine garlic in large saucepan with enough
water to cover. Place over medium high heat
and bring to a boil. Let boil for 2 minutes.
Drain thoroughly. When cool enough to
handle, peel each clove without crushing.
Transfer to a non-metallic bowl. Add ginger
and salt with enough water to cover.
Refrigerate mixture for 2 days. Drain garlic
mixture and rinse thoroughly in cold water.
Drain again. Pack ginger and garlic evenly into
7 clean hot half-pint jars to 1/2 inch from the
top. Add 1 chili to each jar. Combine vinegar,
wine and mustard seed in medium saucepan
and bring to rapid boil over high heat. Ladle
enough hot brine to cover garlic mixture. Run
a plastic knife or spatula between mixture and
jar to release any air bubbles. Clean rim and
threads of jar with damp cloth. Seal with new,
scalded, very hot lid. Repeat with remaining
jars. Transfer jars to gently simmering water
bath (180-190 degrees) and process for 10
minutes. Let cool on rack. Check for seal.
Store in cool dry place. *I had only 6 jars
plus some extra.
JO'S PICKLED GARLIC
--BRINE:--
1 c. wine vinegar
1 1/2 c. water
1 tbsp. Mrs. Dash seasoning - regular
1/8 c. Kosher salt
1/2 c. sugar
5-6 c. peeled garlic cloves
Cut to uniform size if necessary
Rosemary & oregano
Boil above ingredients together for 5 minutes.
In hot, sterilized jars, place a pinch each of
rosemary and oregano. The jars can be kept
hot in the oven, at 225 degrees after
sterilizing. Add the garlic cloves to the boiling
brine (half at a time), for about 1 minute, then
place in jars. Bring the brine to a boil again
and fill jars to 1/2 inch from top. To release
any air pockets in jars, insert a knife blade in
the center and all sides, add brine, if needed
and seal. Wait about a week if you can, to
allow garlic to pickle. Enjoy! Notes: 1 even
quart of peeled garlic = 2 pints jars and 1 (1/2
pint) jar. 1 recipe = 12 (1/2 pint) jars.
PICKLED GARLIC
Peeled garlic cloves
Vinegar (white)
Sugar
Salt
Water
Purchase 1/2 gal peeled garlic cloves at
Costco (about 7 dollars). Or peel your own.
Combine solution of 1/3 white vinegar, 2/3
water, 1 cup sugar, 1/4 cup salt. Must be
enough to cover garlic. Bring solution to a full
rolling boil. Drop in peeled garlic. Return
solution to full boil and boil 2 minutes. Turn off
fire and allow to cool. Put into container and
store in cool place 3 months. Eat like peanuts.
----------------------------------------------------------------------------
Maryan, NZ (10:15:18 pm) : Pickled Garlic
Leave 6 weeks before use.. if you can. Good served with cold meats or with
an hors d'oeuvres platter.
1/2 lb garlic
1 cup white vinegar
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
3 tablespoons sugar
Peel the garlic and cut the large cloves in half. Combine the vinegar,
mustard seed, celery seed and sugar in a small saucepan, bring to the boil
and boil for 5 minutes. Add the prepared garlic, bring to the boil again and
boil for a further 5 minutes.
Pack the garlic into small hot jars, pour the boiling liquid over the
garlic, and seal the jars. Leave about 6 weeks before using.
----------------------------------------------------------------------------
Judy/AZ (10:39:17 pm) : STICKY BUNS
1 loaf frozen bread
1 stick margarine
1 c. brown sugar
1 tsp. cinnamon
Let one loaf of frozen bread out long enough that it is
soft enough that you can pull it apart in about 20 pieces. Mix
together 1 cup brown sugar and 1 teaspoon cinnamon. Melt
margarine. Roll dough in melted margarine and then into sugar
mixture. Put in square pan. Mix remaining margarine and sugar
mixture together. Pour over top of sticky buns and let rise
for a couple hours. Bake 20 to 25 minutes at 350 degrees.
----------------------------------------------------------------------------
Judy/AZ (10:43:44 pm) : PECAN STICKY BUNS
1/2 c. packed light brown
sugar
1/2 c. dark corn syrup
1/4 c. butter
3/4 c. pecan halves
1 loaf frozen white bread
dough, thawed and at room
temperature
1/4 c. sugar, mixed with 1
tsp. cinnamon
In a heavy 10-inch ovenproof skillet, bring brown sugar,
corn syrup and butter to a boil over medium heat, stirring
constantly. Reduce heat; simmer 1 minute. Remove from heat.
Cool slightly. Arrange pecan halves, flat sides up, in bottom
of a skillet. On lightly floured surface, roll dough into a 16
x 12-inch rectangle. Sprinkle with cinnamon sugar. Roll up
tightly from one long side; pinch seam to seal. With long
sharp knife, cut in 1-inch slices. Arrange 1/2-inch apart in
skillet. Cover and let rise in warm spot 30 minutes or until
almost doubled. Bake in center of preheated 375 degrees oven for 15
to 20 minutes until golden brown. Carefully invert onto large
serving dish. Let skillet remain 2 minutes for caramel to
drizzle down. Serve warm.
----------------------------------------------------------------------------
Vicki,La (11:16:24 pm) : Title: CRISCO PEANUT BUTTER COOKIE
Categories: Cookies
Yield: 6 servings
3/4 c Creamy peanut butter
1/2 c Crisco
1 1/4 c Brown sugar
3 tb Milk
1 ts Vanilla
1 Egg
1 3/4 c Flour
3/4 ts Salt
3/4 ts Baking soda
1. Heat oven to 375F. 2. Combine peanut butter, Crisco, sugar, milk, and
vanilla 3. Beat at medium speed until blended. 4. Add egg and beat again.
5. Combine dry ingredients. Mix in at low speed 6. Drop by teaspoonful onto
ungreased baking sheet. 7. Bake 7-8 minutes or until brown.
Variation: flatten slightly in a criss-cross pattern with a floured fork.
Top with sprinkles or Chipits semi-sweet chocolate chips.
Source: Crisco recipe line Shared by: Sharon Herrington
-----
----------------------------------------------------------------------------
Betsy at TKL (11:19:36 pm) :
From: carl.berger@synapse.org (Carl Berger)
Date: Sun, 15 May 94 13:02:00 -0500
MMMMM----- Recipe via :) Meal-Master (tm) v8.01
Title: ST.LOUIS' PEANUT BUTTER COOKIES
Categories: Cookies
Yield: 4 servings
1/2 c Butter
3/4 c Peanut butter
1/2 c Granulated sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
1 1/2 c Flour
3/4 ts Soda
1/4 ts Salt
2 tb Water
Preheat oven to 350 degrees. Cream butters, sugars, egg, vanilla and
water. Sift together remaining dry ingredients and blend into creamed
mixture. Drop by tablespoonsful onto ungreased cookie sheet press
down with fork dipped in granulated sugar.
Makes 4 dozen
----------------------------------------------------------------------------
Betsy at TKL (11:24:45 pm) :
Title: GROUND PORK PEANUT BUTTER COOKIES
Categories: Cookies, Desserts
Yield: 60 servings
MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
1/2 lb Ground pork
1 c Lard
1 c Sugar
1 c Brown sugar
2 Eggs; well beaten
3 c Flour
2 ts Soda
1/2 ts Cinnamon
1/2 c Peanut butter
1/2 c Nuts
1/2 c Orange rind; shredded
Brown ground pork; drain. Cream lard, white sugar, brown sugar and
eggs. Add flour, soda, cinnamon. Blend in peanut butter, nuts and
shredded orange rind. Stir in ground pork. Shape into small balls on
greased cookie sheet. Press down with fork dipped in sugar. Bake at
350 for 10 min. Makes 5 doz. cookies. Keep refrigerated. FROM THE
HEART OF IOWA COOKBOOK, Lisa Crawley/Cedar Rapids
----------------------------------------------------------------------------
SueA, CA (11:25:36 pm) : These look easy but different...I have not tried
this
CHEWY PEANUT BUTTER MACAROONS
1 ( 14-ounce) can sweetened condensed milk
|/2 cup creamy peanut butter
3 cups flaked coconut
* Combine all ingredients. Drop bv rounded teaspoonfuls onto lightly greased
cookie sheets.
* Bake at 325 degrees for 12 to 15 minutes. Cool. Store in an airtight
container up to 3 Nveeks or freeze up to 3 months. Yield: about 5 dozen.
from Southern Living 1995
----------------------------------------------------------------------------
Betsy at TKL (11:36:01 pm) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
MIDDLE PATH GUMBO
Makes 3 quarts
From the Middle Path Cafe in Tulsa, Okla.
1/3 cup raw brown rice
7 cups water
1 1/2 teaspoons vegetable bouillon
1/2 cup diced green pepper
1/2 cup diced celery
1/2 cup diced onion
1 1/2 tablespoons butter or margarine
1 1/2 cups diced fresh tomatoes
1/2 cup chopped green chilies
2 cups tomato sauce
1 teaspoon salt
1 teaspoon pepper
1/2 cup frozen corn
2 cups sliced fresh okra
In a skillet, stir-fry rice without oil until golden. In a large pot,
combine water and bouillon and bring to a boil. Add rice and simmer. In a
skillet, saute green pepper, celery and onion in butter or margarine until
tender-crisp. Add tomatoes and chilies and bring to a boil. Add to rice.
Add tomato sauce, salt and pepper; simmer until vegetables are tender. Add
corn and okra and simmer until done. Garnish with parsley if desired.
kitchen note: adjustments: For convenience, the step of browning the rice
was omitted. The vegetables were sauteed in the soup pot as the first step;
then add the rice, only 5 cups of water, bouillon, tomato sauce, chilies,
salt and pepper; the soup then was finished as above.
----------------------------------------------------------------------------
SueA, CA (11:50:12 pm) :
for Cow's Birthday!!
Best Fudge Cake
3 (1-ounce) squares unsweetened chocolate
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (8-ounce) carton commercial sour cream
1 cup boiling water
Filling (recipe follows)
Mocha Frosting
Chocolate curls (optional)
Melt chocolate; set aside to cool. Cream butter in a large mixing bowl;
gradually add sugar, beating well. Add eggs, one at a time, beating well
after each addition. Add chocolate and vanilla; mix well.
Combine flour, soda, and salt; add to creamed mixture alternately with sour
cream, beginning and ending with flour mixture. Stir in boiling water.
(Batter will be thin.)
Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350
degrees for 30 to 35 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans 10 minutes; remove from pans, and cool completely on
wire racks. Split cake layers in half horizontally to make 4 layers. Spread
filling between layers; spread Mocha Frosting on top and sides of cake.
Refrigerate. Garnish with chocolate curls if desired. Yield: one 4-layer
cake.
Filling:
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/2 cup sifted powdered sugar
Beat whipping cream and vanilla until foamy; gradually add powdered sugar,
beating until soft peaks form. Yield: about 3 cups.
Mocha Frosting:
1/2 cup butter or margarine, softened
5 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup strong coffee
2 teaspoons vanilla extract
About 2 tablespoons whipping cream
Combine first 5 ingredients beat until light and fluffy. Add cream if too
stiff, and beat well. Yield: enough for one 4-layer cake.
from southern Living Annual 9183
----------------------------------------------------------------------------
Betsy at TKL (00:08:09 am) :
EAT-L digest (EAT-L@LISTSERV.VT.EDU)
From: Lori L. Calvin (calvinl@pattonville.k12.mo.us)
SWEET & TANGY COCKTAIL LINKS
Hillshire Farms recipe
Qty Measurement Ingredient
1 lb Hillshire farms little links, any variety.
2 cups catsup
2 Tbl Mustard
3/4 cup Orange juice
3/4 cup dark brown
sugar
1 Tbl grated onion
Combine all ingredients with links, and simmer over low heat for about 30
minutes. If mixture thickens to much thin with water or more orange juice.
Serve hot in a chafing dish or fondue pot. Makes aprox. 50 appetizers.
----------------------------------------------------------------------------
Betsy at TKL (00:08:41 am) :
From: Lori L. Calvin (calvinl@pattonville.k12.mo.us)
Date: Wed, 11 Dec 1996 12:32:30 -0500
Crisp Pasta Bites
Recipe By: Food & Wine/May 1995
1 pound small stuffed fresh pasta: tortellini, ravioli,
3 tablespoons poppy seeds
1 tablespoon unsalted butter
freshly grated parmesan cheese
3 tablespoons sesame seeds
Preheat oven to 450. Bring a large saucepan of water to a boil. Add salt to
the boiling water; add the pasta and cook just until tender, about 3
minutes.
Drain well. Divide the pasta between 2 bowls and add half the butter to
each.
Toss one bowl of pasta with the sesame seeds and the other with the poppy
seeds. Let the pasta cool slightly.
Spread the pasta on a teflon coated baking sheet. Sprinkle the Parmesan over
both batches of seeded pasta. Bake the pasta for about 5 minutes, or until
nicely browned on the bottom. Turn the pasta over and bake for about 3
minutes
longer, or until browned all over. Transfer to paper towels to drain, then
transfer to a platter and serve warm.
Phyllis says: I made these and found that they can be made ahead, left on
the
baking sheet and reheated just before serving. I also served them with a
refrigerated ready-made marina sauce and most people preferred not to dip
them. Sausage filled ravioli won out over gorgonzola and walnut stuffed and
garlic and herbs stuffed.
-----
Per serving (excluding unknown items): 5 Calories; less than one gram Fat
(81%
calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
----------------------------------------------------------------------------
Betsy at TKL (00:09:17 am) :
EAT-L digest (EAT-L@LISTSERV.VT.EDU)
From: Lori L. Calvin (calvinl@pattonville.k12.mo.us)
Date: Wed, 11 Dec 1996 12:32:30 -0500
Polenta Triangles for Hors d'Oeuvres
Recipe By: Bon Appetit/October 1995
Serving Size: 24
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
2/3 cup yellow cornmeal
3/4 teaspoon Tabasco sauce
4 tablespoons olive oil
Combine whipping cream, water and salt in heavy medium saucepan. Bring to
boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until
polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper.
Pour
into 8-inch square glass baking dish. Chill until cold, about 1 hour.
Cut polenta into 12 squares. Cut each square in half diagonally, forming 24
triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high
heat. Working in batches, add polenta triangles and saute until golden,
adding
remaining 2 tablespoons oil as necessary, about 2 minutes per side for each
batch. Transfer polenta to paper towels to drain.
Top triangles with tapenade of choice. Arrange on platter. Garnish with
chopped fresh parsley. Serve at room temperature.
-----
Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g
Carbohydrate; 17mg Cholesterol; 72mg Sodium
----------------------------------------------------------------------------
Betsy at TKL (00:11:03 am) :
EAT-L digest (EAT-L@LISTSERV.VT.EDU)
From: Lori L. Calvin (calvinl@pattonville.k12.mo.us)
Date: Wed, 11 Dec 1996 12:32:30 -0500
Spicy Cheddar Palmiers
Recipe By: Gourmet/January 1996
Serving Size: 48
Preparation Time: 0:00
Categories: Appetizers Southwestern
Amount Measure Ingredient Preparation Method
1 1/2 tablespoons chili powder
1 1/2 tablespoons light brown sugar
3/4 teaspoon cayenne
3/4 teaspoon salt
1/2 cup packed fresh parsley leaves chopped
2 puff pastry sheets thawed
1 1/2 cups sharp cheddar cheese, about 6 ounces shredded
In a small bowl stir together chili powder, brown sugar, cayenne and salt.
On
a work surface sprinkled with 2 tablespoons parsley roll out one sheet puff
pastry into a 12-inch square. Sprinkle square evenly with half of spice
mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1
edge to middle of pastry sheet and roll up parallel edge in same manner so
that the 2 rolls are touching. Repeat procedure with remaining parsley,
pastry
sheet, spice mixture and Cheddar. Wrap pastry rolls in plastic wrap and
chill
30 minutes. (Pastry rolls amy be made 2 weeks ahead and frozen, wrapped well
in plastic wrap. Thaw pastry rolls in refrigerator 2 hours before
proceeding.)
Preheat oven to 375#161#F.
Cut pastry rolls with a sharp knife crosswise into slices just under 1/2
inch
thick and arrange 1 inch apart on large baking sheets. Bake palmiers in
batches in middle of oven 20 minutes, or until golden brown, and transfer
with
a metal spatula to racks to cool.
-----
Nutr. Links: 0 0 0 0 2682 4638 4908
Per serving: 27 Calories; 2g Fat (64% calories from fat); 1g Protein; 1g
Carbohydrate; 4mg Cholesterol; 63mg Sodium
----------------------------------------------------------------------------
SueA, CA (00:15:42 am) : LEMON-CHEESE TARTS
1/4 cup lemon juice
Grated rind of 1 1/2 lemons
1/2 cup plus 1 tablespoon sugar
2 eggs, beaten
1/4 cup butter or margarine
Cream Cheese Shells
Whipped cream (optional)
Combine lemon juice, rind, and sugar in top of a double boiler; stir in eggs
and butter. Cook over boiling water, stirring constantly, until thickened.
(Filling will thicken more when cool.)
Spoon filling into Cream Cheese Shells; garnish with whipped cream, if
desired. Yield: about 2 dozen.
Cream Cheese Shells:
1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese,
softened
1 cup all-purpose flour
Combine butter and cream cheese, mixing until smooth; add flour, mixing
well. Chill 1 hour.
Shape dough into 1-inch balls; place each in a well-greased miniature muffin
cup, shaping into a shell. Bake at 350 degrees for 25 minutes. Allow to cool
before filling. Yield: about 2 dozen.
from southern Living annual 1983
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link
http://www.kitchenlink.com