Recipe: 42 Assorted Recipes: TALK TKL Chat 01-11 to 01-15

Brisket With Cabbage
Pepper Steak
Bacon and Cheddar Mashed Potatoes
Microwave German Potato Salad
Crawfish touff e
Crawfish touff e #2
Crawfish touff e #3
Crawfish touff e #4
Shrimp touff e
Pork with Cummin and Cilantro (Spain)
Easy Red Beans and Rice
Brussels Sprouts Soup
Italian Salami
Italian Sausage (5 varieties)
Tin Foil Dinner (great camping meal)
Easy cooking directions for brown rice
Butternut Squash Casserole
Beaumont Inn Burgoo
Sweet Pea Soup With Lemon-Pepper Cream
Boston Market Meat Loaf
Roasted Red Peppers
Roasted Red Pepper Puree
Mushroom Saute With Herbs And Garlic
Orange & Brandy Roasted Sweet Potatoes
Brandied Carrots
Artichoke Spinach Dip
Beef Burgundy (crockpot)
Baked Ziti With Three Cheeses
Pork and Kraut
Pink Sauerkraut
Jack Daniels Grill Glaze
WW Soup
Dieters Soup
Chicken Francaise
New York New York's Chicken Francaise
Appetizer Meatballs
Chafing Dish Meatballs
Baked Brie In Phyllo With Zesty Apricot Sauce
Sauerbraten
Crescent Caramel Swirl
Golden Gate Swiss Steak
Taco Ring

Charo, Ohio (09:30:36 am) : BRISKET WITH CABBAGE

1 Beef Brisket (up to 4 lbs.)
2 12 oz. Bottles of Harp Beer
2 Bay leaves
A Handful of Whole Peppercorns
2 t Salt
2 T Butter
1 head Cabbage, cut into 8 wedges
3 - 5 Potatoes, peeled and quartered
3 - 5 Carrots, quartered
1 Onion, quartered
3 Cloves Garlic, peeled and left whole
3 - 4 Leeks, cleaned and chopped

Place brisket (not corned beef!) in a large stock pot and pour in 2 bottles
of Harp, add a handful of whole peppercorns, 2 t salt, 2 bay leaves and 3
cloves garlic. Bring to a boil, then reduce to a simmer and cover.

Rinse, chop and saut leeks (the white parts only) in 2 T butter. When the
leeks are tender, add them to the pot along with the remaining ingredients
(except the cabbage) and simmer for about 1 hour per pound of meat. Add
enough water to cover the contents of the pot.

After an hour or two, well, when your brisket is tender, cut the cabbage
into wedges and add to the pot. When the cabbage is tender, serve!

----------------------------------------------------------------------------
Charo, Ohio (09:30:50 am) : PEPPER STEAK

1 lb. Eye of Round, cut into thin slices
1 Large (or 2 small) Sweet Red Pepper(s), sliced
1 Medium Onion, sliced
1 Cup Beef Stock
1 8 oz. Can Tomato sauce
2 T. Butter
1 t Cracked Black Pepper
2 T Cornstarch

Slice your onion and pepper(s), and saut them briefly in 2 T butter in a
deep skillet. Slice your eye of round (or top round, or any rather lean
piece of beef) very thinly, add to the skillet and toss. Add 1 to 1 1/2 Cups
beef stock, one 8 oz. can of tomato sauce, stir once or twice, cover, and
let simmer for 45 minutes.

After 45 minutes, remove the lid from your skillet and let the liquid reduce
slightly. Using a whisk, blend in 2 T cornstarch. Serve with wide egg
noodles!
---------------------------------------------------------------------------
Peggy, WA (8:08:48 pm) :
Bacon & Cheddar Mashed Potatoes

Prep Time:10 mins.
Ready In:30 mins.
erves:4
1 1/2 pounds potatoes, unpeeled, quartered
1/2 cup milk
1/2 cup MIRACLE WHIP Salad Dressing
6 slices Bacon, crisply, cooked and crumbled
1/4 to 1/2 tsp. garlic powder
OR 3 cloves of garlic, minced
Salt and pepper
1 cup (4 oz.) Shredded Mild Cheddar Cheese

COVER potatoes with water in large saucepan. Bring to boil; reduce
heat to medium. Cook 20 minutes or until tender. Drain.

MASH potatoes. Add milk, dressing, bacon and garlic powder; beat
until fluffy. Season to taste with salt and pepper. Stir in cheese. Makes
4 servings
----------------------------------------------------------------------------
Peggy, WA (8:33:55 pm) :
MICROWAVE GERMAN POTATO SALAD

2 lbs. red potatoes, cooked and sliced
3 hard-cooked eggs, chopped
1/2 c. chopped onion
1/2 c. chopped celery
6 bacon strips, diced
2 Tbsp. sugar
4 tsp. flour
2 Tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk

In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place
bacon in a microwave-safe bowl; cover with a paper towel and microwave on
high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is
crisp, stirring after each minute. Remove bacon to paper towel to drain;
reserve 2 Tbsp. drippings. Stir sugar, flour, vinegar, salt and pepper into
drippings until smooth; gradually add milk. Microwave on high for 5-6
minutes, stirring every 2 minutes until thickened. Pour over potato mixture;
toss. Top with bacon. Serve immediately.
----------------------------------------------------------------------------
Peggy, WA (8:42:01 pm) :
CRAWFISH TOUFF E

Note: if you are unable to find crawfish in your area, you can substitute
shrimp for this dish. Remember that if you do this, though, the end result
is NOT crawfish touff e, but, of course, shrimp touff e ...

Crawfish touff e #1

2 pounds crawfish tails
1/4 pound butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/4 cup chopped parsley
Creole seasoning blend, to taste
Salt, to taste
Pinch dried thyme
Pinch dried oregano
1 bay leaf

Season the crawfish tails with salt, plus a little black and cayenne pepper.
Heat the butter in a saute pan and saute the onion, bell pepper and celery
until the translucent, about 5 minutes. Add the crawfish fat (or extra
butter if you don't have any), plus 1-1/2 cups water. Add the Creole
seasoning, thyme, oregano, bay leaf and crawfish tails.
Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve
the corn starch in the remaining 1/2 cup water and add to the mixture. Add
the green onions and parsley, and cook an additional 5 minutes. Serve over
hot long grain rice.
----------------------------------------------------------------------------
Peggy, WA (8:43:21 pm) :
Crawfish touff e #2

1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water

Melt butter in pot, add flour and stir like hell. Add onions, bell pepper,
celery and garlic. Cook until tender, and
keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes.
Add tails and tomato paste, then add
water. Cook down for 20 minutes or so, but be careful not to overdo it. Add
salt and peppers to taste. Cook a
little more, then add chopped green onion tops and parsley and cook till
ready.

Note: Some directions and amounts are intentionally vague ... use the
challenge.

Yield: Meal for 4 men or 6 pansies.
----------------------------------------------------------------------------
Peggy, WA (8:46:06 pm) : touff e d' crevisses au maire Joubert --
Crawfish touff e #3

1 pound crawfish tails
Salt
Black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water or fish stock
1 bunch green onions, chopped, green part only
1 bunch parsley, minced (use Italian parsley)

Season crawfish tails in a bowl with salt, pepper, onion powder and garlic
powder.

Melt the butter and add the onions, garlic, and bell pepper, stirring
constantly, and cook until wilted. Add the
water or stock and bring the mixture to a boil. Reduce heat and simmer for
15-20 minutes.

Add the crawfish and simmer another 15-20 minutes.

Add onion tops and parsley and simmer 5 minutes more. Ladle over hot,
long-grain white rice.

Serves four.
----------------------------------------------------------------------------
Peggy, WA (8:56:00 pm) :
Crawfish touff e #4

1 lb crawfish tails
Crawfish fat
1 to 1-1/2 sticks butter
1/2 tablespoon flour
1 medium onion, chopped fine
1 tablespoon bell pepper, chopped fine
Green onion tops, chopped
Fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Cayenne pepper to taste
2 or 3 cloves garlic, chopped fine

Melt butter in skillet. Add flour and stir until blended. Add chopped onion,
chopped bell pepper, and garlic, and cook until tender. Add crawfish fat,
and cook about 10 minutes, stirring occasionally. Add crawfish tails, and
cover. Add salt, pepper, and cayenne pepper to taste, green onion tops and
parsley. Simmer a while, covered, until seasonings blend. Serve over rice.

After the crawfish fat is added, a little water may be added to the mixture.

----------------------------------------------------------------------------
Peggy, WA (8:57:23 pm) :
Shrimp touff e

1 cup flour
1 cup corn oil
2 cups chopped onions
1 cup chopped celery
1/2 cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 large can tomatoes
2 small cans tomato paste
3 teaspoons salt
1/4 teaspoon red pepper
1/2 teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons chopped green onion tops

Make roux (brown over slow fire stirring constantly) of flour and cooking
oil -- add onions, celery, bell pepper, and garlic and cook until soft. Add
tomatoes and tomato paste, mix well and cook about 5 minutes then add 6 cups
of water. Let simmer about 1 hour. Add 3 pounds of raw deveined shrimp, cook
for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves
10 generously over rice.
----------------------------------------------------------------------------
Margaret, MA (9:05:31 pm) :
Pork with Cummin and Cilantro (Spain)

2 lbs. boneless pork, cut in 1" cubes
1 Tbs. oil
3/4 cup dry white wine
1-1/2 tsps. ground cumin
1/2 tsp. chopped garlic
1 tsp. salt
pepper
5 thin lemon slices, quartered
2 Tbs. chopped cilantro

1.Brown pork cubes in hot oil until brown on all sides. Add 1/2 cup wine,
cumin, garlic, salt and pepper and bring to a boil. Cover, reduce heat to
low and simmer for 25 minutes.
2.Add remaining wine and lemon slices and cook over high heat turning meat
constantly until sauce slightly thickens. Stir in cilantro and serve.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Gloria, GA (9:06:11 pm) :
Easy Red Beans and Rice

1 lb smoked link sausages (small smokies)cut into coins.
1 med onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 cans (15 oz ea) red beans, drained
1 can (16 oz) tomatoes, undrained & chopped
1/2 t. dried whole oregano
1/2 t. pepper
Hot cooked rice

Cook sausage over low heat 5-8 min. Add onion, green pepper, and garlic;
saute until tender. Drain, if necessary. Add beans, tomatoes and seasonings;
simmer, uncovered, 20 minutes. Serve over rice. Yield
4-6 servings This came from So Living, L. Keller, AR
----------------------------------------------------------------------------
Peggy, WA (10:38:53 am) :
Brussels Sprouts Soup

Yield: 4 Cups

10 oz Fresh brussels sprouts,
-trimmed OR 10 oz. pkge.
-frozen brussels sprouts,
-thawed
1/2 lb Kielbasa or other smoked
-sausage, slice 1/4 "thick
6 tb Minced onion
2 sm Boiling potatoes, cut into
-1/2 inch cubes
2 c Chicken broth
1 c Water

Reserve 1/2 cup of the smallest brussels sprouts and in a food processor
chop coarse the remaining brussels sprouts. In a large saucepan brown the
sausage over moderately high heat, turning it, and drain it on paper towels.
In the fat remaining in the saucepan cook the onion over moderately low
heat, stirring, until it is softened and add the chopped brussels sprouts,
the sausage, the potatoes, the broth, and the water. Bring the liquid to a
boil and simmer the soup for 15 to 20 minutes, or until the vegetables are
tender. Divide the soup between 2 heated bowls. Makes 4 cups, serving 2.
----------------------------------------------------------------------------
Peggy, WA (10:48:50 am) : MANGIA

Italian Salami

INGREDIENTS:

3 lbs. Beef Middle Casings
25lbs. lean pork butt, coarsely ground
12 oz. salt
2 1/2 oz. pepper
3/4 T. saltpeter (2 teaspons)
1 T. cinnamon
1 T. nutmeg
1 T. mace
3/4 t. allspice
1 1/2 t. cloves
5 or 6 cloves garlic
16 oz. burgundy wine

DIRECTIONS:

The day before:

Mix the spices thoroughly into the salami meat.
Pulverize five or six cloves of garlic in a blender,
add heated wine and blend again. Put the wine and
garlic into the meat and spice mixture and mix well.
Let stand over night in the refrigerator.

If you use natural beef casings, wash all salt off and
soak in cold water over night. The casings can be kept in
the refrigerator, do not have to freeze. (Artificial casings can
be used and work equally as well as the natural).

To Make the Salami:

Turn casings inside out put over the faucet and run water out the end.
Dry with towel before putting on the stuffer.

If you are using artificial casings, soak them in hot water for about 30
minutes before you start to make the salami, to soften.

Put all of a length of casing on the stuffer tube. Run some sausage
through the tube and the first part of the casing and then tie the end.
Next start making the salami. Grind and make about a one foot sausage.
Length of salami is up to you, but about 1 foot size fits into most boiling
pots.
Once you have stuffed the casing to the desired length, tie the end near the
stuffing tube and then tie another string about one inch from this in
preparation for the next sausage. Make sure that you leave at least
1 to 1 1/2" of casing after your tie. If you use less, when the salami
dries,
it will pull out the string and expose the salami meat on the end.

Cut in between the two ties. If they open up, just retie it. If you get an
air bubble in the sauage casing while you are making the salami, just prick
them with a pin. Then put finished sausage on a towel and cover them.
Leave out overnight, perhaps turning once or twice.

Wrap in saran wrap and aluminum foil. Freeze or refrigerate any that you
do not want to ship. Ship them before they are frozen.
You can also dry the salami, by hanging them. The best way to hang is
from both ends so that the salami is horizontal, to prevent the wine and
spices from going to the bottom of the salami. Dry them until they begin
to crinkle in a little. Then take them down and put them in the
refrigerator.

When ready to use, prick the salami with a fork, then boil for about 1 hour.

Serve hot or cold.

These are easy to make and so delicious. Enjoy.

Comments:

This recipe makes 25 lbs. My father would make about 50 of these each year.
It became a tradition in our family to have cooked Italian salami every
Christmas
Eve. This recipe is from my cousin Domenic Vairo

Notes: The salt peter may be difficult get. You can try a drug store or
get the substitute used by a meat processing place.

----------------------------------------------------------------------------
Richard, FL (11:01:40 am) : Italian Sausage (5 varieties)

Recipe Number: 001 002 003 004 005
Pork (lbs) 6 5 5 5 5
Cure (cups) 1-1/2 1-1/2
Liquid Smoke (t) 2-1/2
Salt 1/8c 9t 1/8c
Water 2c 2c 1/2c
White Pepper 1t
Red Pepper 4t 1/4t
Chili Pepper 1-1/2t
Peppercorns 1-1/4t 3t 1t
Coriander 1/8t
Garlic Powder 1/4t 1/2t
Clove 1/2t
Onion Powder 1/2t
Paprika 1/2t
Fennel 2t 1/4t 1-1/2t 1-1/2t
Rosemary 1/4t
Thyme 1/4t
Anise 1/4t

You're on your own whether "t" is a teaspoon or a tablespoon. Probably just
go with personal taste depending on how much meat you are making into
sausage.

----------------------------------------------------------------------------
Richard, FL (11:13:49 am) : Italian Sausage #1
6 lbs pork
1/8 c salt
5 t black pepper
4 t red pepper
1/8 t coriander
1/2 t clove
1/2 t onion powder
1/2 t paprika
2 t fennel
1/4 t rosemary
1/4 t thyme

Italian Sausage #2
5 lbs pork
1-1/2 c cure
2-1/2 t liquid smoke
2 c water
1 t white pepper
1-1/4 t peppercorn (grind with meat)
1/4 t garlic powder
1/4 t fennel
1/4 t anise

Italian Sausage #3
t lbs pork
1-1/2 c cure
2 c water
1/4 t red pepper
3 t peppercorns (grind with meat)
1-1/2 t fennel

Italian Sausage #4
5 lbs pork
9 t salt
1/2 c water
1 t peppercorns (grind with meat)

Italian Sausage #5
5 lbs pork
1/8 c salt
1-1/2 t black pepper
1-1-2 t chili pepper
1/2 t garlic powder
1-1/2 t fennel

Good luck. The "t" can be either tsp or tbsp. I have no idea and usually go
by personal preference. If the teaspoons sizes aren't enough, assume they
are tablespoons. Can't go the other way.

----------------------------------------------------------------------------
Leslie WA (12:37:15 am) : Tin Foil Dinner (great camping meal)

You will need 2 pieces of foil, about 12x18, 1 carrot, 1/4 onion, 1/4
tomato, 1 tsp butter(if not using meat), 1 potato,1/4 lb. hamburger,( beef
sticks, or hot dogs wrk well too) salt and pepper per person. Scrub,peel,
slice and place in the middle of the foil, wrap tightly and place in the
outer coals of the campfire, or BBQ. ( these can be done in the oven. Turn
after 20 mins. cook about another 10 mins, poke with fork to see if done. If
you use the foil to eat out of you don't even need to do dishes.
----------------------------------------------------------------------------
Nancy/CA (10:38:26 pm) : Easy cooking directions for brown rice:

Combine 1 cup of brown rice with 1 1/2 cups water. Bring to a full boil.
Turn heat to the lowest setting and cover. Do not remove lid. Simmer for 30
to 45 minutes. Turn off heat, stir lightly, let stand covered for 10
minutes.
----------------------------------------------------------------------------
Peggy, WA (10:58:05 pm) : * Exported from MasterCook *

BUTTERNUT SQUASH CASSEROLE

Serving Size : 10
Categories : Casseroles Holiday
Vegetables Usenet

2 1/2 lb Butternut squash
-(up to 5 lb)
1 Carrot (2 if use
-more squash)
1 c Rolled oats
-(uncooked oatmeal)
12 oz Green peas
1 T Butter
2 Eggs, beaten
-frothy
1 pn Salt
5 T Cinnamon sugar
-(or less)
1/2 t Vanilla

Boil squash and carrot together until the carrot is tender. Allow both to
cool. Slide skin off carrot. Being careful with squash, remove its seeds
and peel. Blend carrots and squash together. Don't over-blend: preserve
some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat
the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently
fold in green peas, then put mixture in casserole pan. Sprinkle remaining
oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40
minutes until brown on top. Once cooked, it can be served immediately or
frozen for later consumption.
----------------------------------------------------------------------------

Peggy, (9:04:34 pm) :

Title: Beaumont Inn Burgoo
Categories: Soups/stews
Yield: 6 servings

1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper to taste

Recipe by: Beaumont Inn

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2
hours, skimming the top as needed.

Note: Many regional versions of this soup are thick enough to stand your
spoon in. I developed this recipe to be a lighter first course soup. Its
history dates back to before the civil war and is a favorite at Kentucky
Derby time.
----------------------------------------------------------------------------

Peggy, (9:06:31 pm) :
SWEET PEA SOUP WITH LEMON-PEPPER CREAM

Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews

SOUP:
3 tablespoons unsalted butter
1 (10-oz) russet potato, peeled and cut in -- 1/4
inch dices
1 (10-oz) firm-ripe pear, peeled, cored, -- chopped
1 large onion, -- chopped
4 cups chicken broth
1 teaspoon fresh thyme leaves, chopped or 1/2 tsp -- dried
1 package (10-oz) frozen peas
1 bunch watercress, rinsed, coarse stems discarded
8 sprigs watercress for garnish
1 teaspoon salt
freshly ground pepper
LEMON-PEPPER CREAM:
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper

SOUP:
In 4-quart Dutch oven, melt butter. Add potato, pear and onion; cook
covered, over low heat, stirring often, 20 minutes, until potato is tender.
Add chicken broth and thyme; bring to a boil. Reduce heat to low, cover;
simmer 8 minutes. Add peas and watercress; bring to boil.
Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt
and pepper.
LEMON-PEPPER CREAM;
Whisk together ingredients.
To serve: Ladle 1 cup soup into each of 8 bowls. Serve hot, at room
temperature or chilled. Drizzle with Lemon-Pepper Cream. Garnish with
watercress.

----------------------------------------------------------------------------

foodfan (12:25:08 am) :
BOSTON MARKET MEAT LOAF

* 1 egg
* 2 tbs. sour cream
* 2 tbs. ketchup
* 2 tbs. flour
* 1 pkg. dry onion soup mix
* 1 lb. ground beef
* Ketchup for coating outside of loaf
* 1/3 c. spicey V-8 juice

Put first 5 ingredients into blender; blend till smooth.

Combine with meat and mix well. Put into greased loaf pan and cover with
foil and bake at 400, for about 40 min.

Take out and cover top with ketchup. Pour V-8 around edge
and bake another 40 min.
----------------------------------------------------------------------------
(10:35:03 pm) : ROASTED RED PEPPERS

A low-calorie but flavorful red pepper salad

Serve this at room temperature as a side dish for anything Nicoise or
Spanish or Greek or Egyptian. Or make a meal of them
by adding a bowl of yoghurt, a bowl of chopped onion, some black olives,
radishes, and pistachios, and lots of warm pita
bread. Or use it with sautaeed garlic and pitted black olives and a little
reduced white wine as a spaghetti sauce.

Ingredients

(Serves 4)

1 lb fresh red peppers (sweet red capsicum peppers)
1/4 cup lemon juice
salt

Procedure

1.Preheat broiler as hot as you can get it. Turn red peppers under the
broiler until their skins come up in black bubbles.
Cool the peppers until you can handle them comfortably.
2.Remove the skins, stems, cores, and seeds. (This is messy work. I have
tried removing the innards first, before putting
the peppers under the broiler, and the result is not so good as this way.)
3.Cut the peppers into finger shapes. Flavor them with fresh lemon juice and
salt.
4.Let them sit for several hours, draining off the liquid that forms.
----------------------------------------------------------------------------
(10:39:54 pm) : Roasted Red Pepper Puree

Rinse and drain 2 jarred red bell peppers. Coarsely chop the peppers. Heat 1
tablespoon olive oil in a skillet and add the
peppers and 1 finely chopped clove garlic. Cook over low heat just until the
garlic is tender, about 1 minute. Add 1 teaspoon
fresh thyme leaves or a pinch of dried thyme, a pinch of salt and freshly
ground black pepper. Transfer to a food processor and
puree.
----------------------------------------------------------------------------
(10:41:41 pm) : Mushroom Saute With Herbs And Garlic

Combine 2 cups chopped mushrooms and 1 tablespoon olive oil and 1 tablespoon
water or broth in a nonstick skillet.

Cook, stirring, over medium heat until the mushrooms are tender. Increase
heat and cook, stirring until they are lightly browned. Add 1 finely chopped
clove garlic, 1 tablespoon chopped parsley, and a pinch of thyme. Cook,
stirring 1 minute. Season to taste with salt and pepper.
----------------------------------------------------------------------------
Peggy, WA (9:57:27 pm) : Orange & Brandy Roasted Sweet Potatoes

Serving Size : 1
Categories : Potatoes

4 lbs sweet potatoes -- peeled
-- cut in 1 1/4" pieces
8 shallots -- peeled and quartered
4 tbsps butter -- melted
salt and pepper -- to taste
1/2 c brown sugar
2 tbsps orange juice
2 tbsps brandy

Preheat oven to 400*. Toss vegetables with butter and salt and pepper. Roast
for 30 minutes, shaking pan after 15 minutes or so to prevent from sticking.

Mix brown sugar, OJ, and brandy. Distribute evenly over potatoes and stir
gently. Continue to roast for an additional 5 minutes.

Turn on the broiler and det pan on uppermost rack. Allow potatoes to brown
slightly. Remove and serve.

----------------------------------------------------------------------------
Peggy, WA (10:07:51 pm) :

Brandied Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side:Vegetable

4 Cups thinly sliced carrots
1/4 Cup butter
1/4 Cup water
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup brandy
2 Tablespoons snipped parsley

Put carrots into large saucepan. Add butter and water. Cover and cook
over moderate heat, stirring occasionally, until carrots are just crisp,
tender (about 15 minutes).

Add lemon juice, salt, pepper, and brandy.

Put into a 1 1/2 quart casserole. Cover and refrigerate overnight.

Bake, covered, at 350 degrees for 30 minutes or until heated through.
Sprinkle with parsley.

----------------------------------------------------------------------------
Betsy at TKL (10:14:46 am) :
Artichoke Spinach Dip

Title: Artichoke Spinach Dip
Categories: Dips
Yield: 1 servings

1 1/2 oz 340ml jr artichokes drained
3/4 c Mayonnaise
1/2 t Grated lemon rind
1 ea Salt and pepperr
10 oz Bag spinach
3 T Lemon juice
1 ea Tabasco to taste

Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2 1/2 cups.
----------------------------------------------------------------------------
Csally/wv (10:47:53 am) :

Beef Burgundy - Mable Hoffman,s Crockery Cookery

3 bacon slices chopped
2lbs beef sirlon.cut into 1-incjh cubes
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp seasoned salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp pepper
2 gloves garlic,minced
1 beef bulion cube crushed
1 cup burgundy wine
1 cup sliced fresh mushrooms 2
2 tbsp cornstarch dissolved in 2 tbsp water cooked noodles

Instructions
In large skillet,cook bacon several min. Remove bacon and set aside.Coat
beefwith flour and brown on all sides in bacon .Combine every thing except
mushrooms in a crock pot.cover and cook on low 6-8 hours or until beef is
tender.turn to high add mushrooms.cover and cook on high 15 minutes.to
thicken sauce add cornstrach mixture with mushrooms.serve over noodles
----------------------------------------------------------------------------
Donna/TN (11:55:19 am) : Baked Ziti With Three Cheeses

1 pkg (16oz) ziti
1 container (15) oz ricotta cheese
1 8 oz pkg Mozzarella cheese shredded
1 egg lightly beaten
1/4 cup chopped parsley
1 clove garlic minced
1/4 tsp ground black pepper
pinch of nutmeg
1/4 cup grated Parmesan cheese

Cook pasta following package directions ,
drain
Preheat oven to 350F
grease 2 quart casserole. In large bowl
blend ricotta 1 cup of the mozzarella,
egg,parsley, garlic, pepper, and nutmeg;
stir in ziti spoon into caserole and sprinkle
with remaining cheeses bake until top is
golden about 30 minutes serves 8
----------------------------------------------------------------------------
Betsy at TKL (3:20:00 pm) :
From: JonaTHIN (jml4s@galen.med.virginia.edu)

Pork & Kraut

Lean, boneless pork chops
1 large onion, chopped
1 16-oz container of sauerkraut
black pepper, to taste
2 apples (optional)

Brown lean pork chops and onion in non-stick frying pan. In a covered
saucepan, layer half the sauerkraut, black pepper, browned chops and onion,
and the rest of the kraut and more black pepper on top. Cover and simmer on
low heat for about 2 hours. This makes a very flavorful, moist
and tender pork chop. And the cooked kraut has a milder taste, too. A tasty
variation on this is: During the last half hour of cooking, add two apples,
peeled and sliced on top of the kraut and cover for the rest of the cooking.
Scoop the cooked apples off the top and serve as a side dish with the
pork/kraut. The apples add a very nice flavor and texture to the dish.
----------------------------------------------------------------------------
sueA,CA (3:24:30 pm) : PINK SAUERKRAUT

1 (number 21/) can sauerkraut, drained
1 apple, peeled and chopped
1 tablespoon chopped onion
2 tablespoons brown sugar
2 tablespoons caraway seed
l/4 cup catsup
1 cup sour cream
Pinch of salt

Mix all ingredients together. Bake at 350 degrees about 45 minutes. If
desired, place browned pork chops in bottom of glass baking dish or other
shallow baking container. Spoon mixture on top and bake as instructed.

Yield 6 servings .
from Come into the Kitchen With Jackie
----------------------------------------------------------------------------
SueA, CA (4:11:05 pm) : Jack Daniels Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic
will sit flat.
Remove the papery skin from the garlic, but leave enough so that the cloves
stay together.
Put garlic into a small casserole dish or baking pan, drizzle olive oil over
it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour.
Remove garlic and let it cool until
you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown
sugar in a medium saucepan over medium/high heat. Stir occasionally until
mixture boils then reduce heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir.
Squeeze the sides of the head of garlic until the pasty roasted garlic is
squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about
1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.
----------------------------------------------------------------------------
Mary, Ca (6:16:15 pm) :

WW Soup

1/4 c. diced onion
2 packets instant chicken broth and seasoning mix
2 garlic cloves, minced
1 1/2 c. sliced zucchini
1/2 c. each thinly sliced carrot and chopped seeded tomato (I've used
canned)
1/4 tsp. basil leaves
1/8 tsp. pepper

In nonstick pan, combine onion, broth mix and grlic; cook, stirring
occasionally til onion is traslucent. Add remaining ingredients and stir to
combine; cover and cook over low heat about 10 min. Add 2 c. water and bring
to boil. Reduce heat, cover and cook til veggies are soft, about 20 min.
Blend 1/2 veggie mixture in blender. Return to pan with remaining veggies
and reheat. This is an old Weight Watcher Recipe that I keep in the fridge
when I get those "urges"!
----------------------------------------------------------------------------
(6:16:16 pm) : Dieters Soup
makes a lot of soup

1 large bunch scallions
2 green or red bell peppers
2 - 20 oz. cans tomatoes
1 bunch celery
1 large head green cabbage
1 packet Lipton Onion Soup
6 beef bouillon cubes
1 whole garlic
6 bay leaves
salt
parsley
curry powder
extra tomato and cabbage

Cut vegetables in small pieces into soup pot. Just cover with water and
simmer until tender. then add can of tomatoes and soup mix and bouillon.
Can season with one or all of seasoning listed: salt, parsley, curry powder.
Can add extra tomato and cabbage.
Boil 10 minutes.

Eat as much or whenever you want to eat.
----------------------------------------------------------------------------
(8:00:24 pm) : CHICKEN FRANCAISE

Recipe via Meal-Master (tm) v8.02

Title: CHICKEN FRANCAISE
Categories: French, Chicken, Casseroles
Yield: 6 servings

6 ea Medium chicken breasts
1/2 c Dry white wine
10 1/2 oz Can cream of mushroom soup
3 oz Mushrooms; slice (1/2 cup)
1 ea Paprika
1 c Sour cream
1 x Hot cooked rice

Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking
dish; sprinkle with salt. Blend wine into mushroom soup; add
mushrooms and pour over chicken.

Bake at 350 for 1 to 1 1/4 hours. Remove chicken to platter;
sprinkle with paprika. Pour sauce into saucepan; blend in sour cream
and heat gently till hot. Do not boil or sauce may separate. Serve
sauce over chicken and hot cooked rice.

----------------------------------------------------------------------------
(8:02:37 pm) : NEW YORK NEW YORK'S CHICKEN FRANCAISE

Recipe via Meal-Master (tm) v8.02

Title: NEW YORK NEW YORK'S CHICKEN FRANCAISE
Categories: Chicken
Yield: 4 servings

-NEW YORK,NEW YORK
-RESTAURANT-----
-WEST KENDALL, MIAMI,
-FL-----
-MIAMI HERALD 7/21/94-----
8 Chicken breast pieces (3 1/2
-oz ea) boned and skinned
-----BATTER:-----
1 c Eggs -- beaten
2 tb Lemon juice
1/4 c Parsley -- chopped
1/4 ts Salt
1/4 c White wine
1 1/2 ts Garlic -- pureed
2 ds Hot pepper sauce
1/4 c Parmesan cheese -- grated
Margarine or butter for --
Coating pan
-WINE SAUCE:-----
1 Margarine stick
1/2 c White wine
1/4 c Lemon juice

Dust the chicken in the flour and set aside. Make the batter by
beating eggs briskly, then beating in the lemon juice, parsley, salt,
wine, garlic, hot pepper sauce, and Parmesan. Coat a heavy skillet
with margarine or oliveoil and place over high heat. Dip the floured
chicken pieces generously in the batter and place in the heated
skilleet. Cook until golden brown on each side, about 5 minutes.
Remove chicken from the pan and drain excess oil. Make the wine sauce
by melting the margarine in the pan, then stirring in the wine and
lemon juice. Return the chicken pieces to the pan, spooning the wine
sauce over all and cook 1 minute longer. Serve immediately.

Nutritional info( not including oil for cooking): 611 cal; 57g pro,
5g carb, 36g fat (54%)

----------------------------------------------------------------------------
Betsy at TKL (1:34:57 pm) :
From: dea@brazil.psych.purdue.edu (Dea DeWolff)
Subject: Meatball Recipe
Date: Mon, 25 Apr 1994 23:24:41 GMT

Appetizer Meatballs

From the "Tempting Trios" cookbook compiled by the Lucile B. Conger Alumnae
Group of the University of Michigan. The sauerkraut and cranberry sauce
give the meatballs an interesting flavor.

PREP: 40 minutes
YIELD: 70 meatballs
COOK: 350 degress for 2 hours in 9 x 13 inch pan
NOTE: Can make ahead and freeze

2 lbs ground round
1 cup bread crumbs
1 pkg onion soup mix
3 eggs, beaten

Mix ingredients. Shape into 70 meatballs. Place in pan.

SAUCE

12 oz. bottle chili sauce
12 oz. water
1 cup light brown sugar (loosely packed)
1 lb sauerkraut, drained
1 cup wholeberry cranberry sauce

Combine ingredients and spread over meatballs. Bake.
----------------------------------------------------------------------------
SueA, CA (1:40:09 pm) : CHAFING DISH MEATBALLS

1 1/2 Ibs. ground round
l/2 c. diced bread crumbs
1 t. salt
l/4 t. pepper
1 egg, slightly beaten
1/2 c. milk
2 T. vegetable oil
1 1-lb. 4-oz. can pineapple chunks, drained
1 17-oz. jar stuffed olives or 1 green pepper cut in chunks

Toss together ground round, bread crumbs, salt, pepper, egg, and milk until
well blended. Shape into 3/4-inch balls and chill for 2 hours. Bake
meatballs in a shallow pan with oil in a 350 degree oven for 30 minutes.
Drain all fat, cover with sauce and bake an additional 30 minutes. Spoon
into chafing dish with pineapple chunks, green olives or green pepper
chunks. Makes about 48 meatballs.

SAUCE

1 bottle chili sauce
1 bottle water
1 small jar of grape jelly

Combine all ingredients and bring to a boil.
----------------------------------------------------------------------------
Dawn, ny (1:18:04 pm) : Baked Brie In Phyllo With Zesty Apricot Sauce

About 16 Servings

6 sheets frozen phyllo dough, thawed (from a 16-ounce
package)

About 1/4 cup butter or margarine, melted (See NOTE)

1 (13.2-ounce) whole 5-inch diameter wheel brie or camberet
cheese

1 (18-ounce) jar apricot preserves

4 to 6 green onions, minced (include some green tops)

2 to 3 teaspoons freshly grated peeled horseradish root or to
taste

Assorted crackers as spreaders

Lay out phyllo sheets in a stack; starting with the
bottom sheet, brush each sheet liberally with butter.
Restack sheets. Arrange cheese wheel in center of
phyllo sheets; bring phyllo sheets up around cheese
wheel, trimming off excess dough with kitchen sheers.
Brush bottom, sides and top of cheese with butter,
sealing dough edges or tears. May store unbaked cheese
covered in plastic wrap in refrigerator for up to three
days. To bake, arrange cheese in phyllo dough on a
lightly greased baking sheet; bake in a preheated
moderate oven (375 degrees F) for about 25 minutes or
until done and golden brown. To prepare sauce,
combine apricot preserves, green onion, and grated
horseradish in a small bowl, mixing well. To serve,
arrange hot baked cheese in phyllo on a serving plate;
spoon a small amount of sauce, at room temperature,
over cheese in phyllo. Spoon remaining sauce into
sauceboat to serve as accompaniment to cheese. Serve
with assorted crackers as spreaders.

NOTE: To reduce fat content, reduce butter to 2
Tablespoons; add about 1 Tablespoon water or 1 egg
white to butter, blending well.

----------------------------------------------------------------------------
linda/tennessee (9:29:58 pm) :

SAUERBRATEN

4 lbs. pot roast, chuck or rump
2 cups water
2 cups vinegar
2 onions sliced
3 bay-leaves
10 whole cloves
1 tbsp. salt
2 tbsp. sugar
flour
3 tbsp. fat
12 gingersnaps, crushed

Place meat in a large bowl; cover with mixture of water, vinegar, onion, bay
leaves, cloves, peppercorns, salt, pepper and sugar. Cover and refrigerate
for 36 to 48 hours, turning meat once or twice each day. Remove meat, pat
dry; rub lightly with flour and brown well in hot fat. Strain vinegar
mixture; add to meat.

Cover and simmer until meat is tender (3 to 4 hours). Remove meat; keep
warm. For gravy, skim excess fat from liquid in pan; stir in gingersnaps,
cook over low heat until thickened. Pour gravy over sliced meat. Makes 6 to
8 servings.

----------------------------------------------------------------------------
linda/tennessee (9:41:06 pm) : Crescent Caramel Swirl

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls

Heat oven to 350 F. Melt butter in small saucepan. Coat bottom and sides of
12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan with
3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to
remaining melted butter. Bring to a boil, stirring occasionally. Boil
1 minute, stirring constantly.

Remove dough from cans; do not unroll. Cut each roll into four slices.
Arrange eight slices, cut side down, in nut-lined pan; separate layers of
each
pinwheel slightly. Spoon half of brown sugar mixture over dough. Place
remaining dough slices alternately over bottom layer. Spoon remaining brown
sugar mixture over slices.

Bake at 350 F. for 23 to 33 minutes or until deep golden brown. Cool
3 minutes. Invert onto serving platter or waxed paper.

12 servings

----------------------------------------------------------------------------
(9:59:50 pm) : For Roger PA
GOLDEN GATE SWISS STEAK

1/3 cup all-purpose flour
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds round steak, 1-inch thick
2 tablespoons vegetable oil
4 large tomatoes, peeled and chopped
3 large carrots, thinly sliced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar

Combine flour, mustard, salt and pepper. Dredge the meat with this mixture.
Then work the flour into the meat with a meat pounder. Cut steak into 4
individual portions. In a heavy skillet or Dutch oven, heat oil and brown
meat on both sides. Combine tomatoes, carrots, Worcestershire sauce and
brown sugar and pour over meat. Cover and either bake in a preheated 350
oven or simmer on top of stove for approximately 1 1/2 hours or until meat
is tender.

Yields 4 servings

----------------------------------------------------------------------------
(10:51:15 pm) : Taco Ring

1/2 lb ground beef, cooked & drained
1 pkg (1.25oz) taco seasoning
1 cup grated cheese
2 tbs water
2 can crescent rolls
1 green pepper
1/2 head lettuce, shredded
1 medium tomato, diced
1 small onion, chopped
1/2 cup pitted black olives, sliced
1 cup salsa
sour cream

Separate crescent rolls into triangles. Lay in a
circle on baking sheet (a pizza stone or pan is
perfect) overlapping dough slightly. Dough
should form a ring w/ an open center. Combine
cooked
meat, taco seasoning, water & cheese. Mound
some of the meat on each crescent roll, about
1/3
of the way in from the wide end. Fold the
pointed end over the meat & press down (meat
will be
exposed on the sides) Bake at 375 for 20-25
until golden brown. If you don't have a serving
dish
big enough, just leave it on the pan. To
garnish, cut the top off of the green pepper &
fill w/ salsa.
Place in the center of taco ring. Layer
remaining ingredients around pepper, starting
w/ the
lettuce, then tomato, onion & then olive.
Spoon or pipe sour cream around outside of
taco ring. Cut
in wedges & serve.

----------------------------------------------------------------------------
END OF FILE

The Kitchen Link
http://www.kitchenlink.com