Recipe: 8-21-99 Recipe Swap (18)

8-21-99 Recipe Swap

Debbie.D.,.AL (10:54:27) : HAMBURGER PACKETS

1 lb. ground chuck
1 tsp. garlic, minced
Onion powder and garlic powder
2 T. Heinz 57 sauce
Salt and pepper to taste

Mix these ingredients together and shape into 4 hamburger patties.

Veggies:
Slice 4 potatoes that have been scrubbed
Slice onions, red peppers, yellow peppers, or green peppers
Baby carrots
Any veggies that you wish--these are the ones that we like

Take 4 pieces of aluminum foil and place a hamburger packet in each piece of foil. Add the veggies around the hamburger patties. Salt and pepper to taste. Fold up the aluminum foil until you have made packets. Cook at 400 degrees for 1 hour or until veggies and meat are done.Debbie.D.,.AL (10:40:18) : CHICKEN KIEV

1/4 cup butter
1 T. snipped fresh chives
1 garlic clove, minced
6 boneless, skinless chicken breasts
3/4 cup crushed corn flakes
2 T. minced fresh parsley
1/2 tsp. paprika
1/3 cup milk

In a small bowl, mix butter, chives, and garlic. Shape into a 3-inch X 2-inch rectangle. Cover and freeze until firm--about 30 minutes. Flatten each chicken breast to 1/4 " thickness. Cut the butter mixture crosswise into 6 pieces; place one piece in center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. Combine corn flakes, parsley, and paprika. Dip the chicken into buttermilk; coat evenly with corn flake mixture. Place chicken, seam side down, in a greased 13" X 9" baking pan. Bake, uncovered at 425 for 35 minutes. Remove toothpicks before serving. Yield: 6 servings.Debbie.D.,.AL (09:58:08) : SNICKERDOODLES

1 cup shortening (Crisco)
2 eggs
2 tsps. cream of tartar
1/2 tsp. salt
1 1/2 cups sugar
2 3/4 cups sifted flour
1 tsp. soda
2 tsps. cinnamon
2 T. sugar

Blend together the shortening, sugar, and eggs. Sift together dry ingredients and add to creamed mixture. Roll dough into balls the size of walnuts. Roll in mixture of 2 tsps. cinnamon and 2 T. sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake in preheated 400 degree oven for 8-10 minutes. Remove to rack to cool. Cookies puff when they begin to bake and then flatten out with crinkled tops.Debbie.D.,.AL (09:46:00) : CHICKEN FRIED STEAK

1 1/2 lbs. beef top round steak, 1/2 inch thick
1 cup fine cracker crumbs (I use Ritz)
1 beaten egg
1 T. milk
1/4 cup salad oil

Pound steak 1/4 inch thick; cut into serving pieces. Blend egg and milk. Dip meat in egg mixture, then in crumbs. Slowly brown steak over low heat 45-60 minutes or until tender. Season with salt and pepper. Serves 6.Debbie.D.,.AL (09:20:49) : MAMA'S SWEET POTATO PIE

3 cups canned sweet potatoes--I use Bruce's in orange-pineapple sauce--drained
3 eggs, beaten
1/2 cup melted butter
2 1/2 cups sugar
1 cup milk
2 tsps. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 9-inch deep dish pie shells

Preheat oven to 425 degrees.
Mix all of the ingredients together. Mix until thoroughly blended. Pour
the mixture evenly into the pie shells.
Bake at 425 for 15 minutes. Reduce oven to 350 and bake for 1 hour or until the pies are done. Kelly,WA (09:20:37) : "JOEL'S MEATLOAF"

Perfect Meat Loaf Serves: 6-8

If you like, you can double the glaze and omit the bacon topping from the loaf.
Brush on half the glaze before baking, and the other half during the last
15 minutes of baking time.

Brown Sugar-Ketchup Glaze
1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)

1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and saut until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a
loaf approximately 9x5 inches.
5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.
6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool
for at least 20 minutes. Slice and serve.
7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer. Kelly,WA (09:14:56) : Chicken Cordon Bleu
Yields 4 Servings

4 Whole Chicken Breasts, deboned
1 tsp Salt
1 tsp Black Pepper, Ground
1/4 Cup All Purpose Flour
1 tsp Garlic Powder
1/2 Cup Dried Bread Crumbs
4 Slices Swiss Cheese
1 Egg
4 Slices Boiled Ham
1 Tbls Dried Parsley
1/2 Cup Bread Crumbs
1/2 Tbls Chives, Chopped
1/2 tsp Tarragon

Preheat the deep fryer or, if baking in an oven, preheat the oven to 375
degrees.

Place the deboned chicken breasts between two sheets of waxed paper or plastic wrap.
Use a meat mallet to flatten the breasts.
Sprinkle with salt and pepper.
Combine the chives, parsley and tarragon in a bowl.
Shred the ham slices.
Dice the Swiss cheese slices.
Add the shredded ham, diced Swiss cheese and the first measure of bread crumbs to the bowl.
Mix thoroughly.
Place the chicken breasts meat side down on a work surface.
Divide the stuffing mixture evenly between the breasts.
Fold the breasts over (taco style).
Use toothpicks to hold the edges together.
Beat the egg in a wide, flat pan.
Place the flour and second measure of bread crumbs in shallow pans.
Roll the stuffed breasts in the flour.
Dip the breasts in the beaten egg.
Coat the breasts with the second measure of bread crumbs.
Deep fry until golden (if baking in the oven, bake for 1 hour in a lightly
greased baking dish).
Remove the toothpicks.
Serve hot.Kelly,WA (09:12:13) : Easy Chicken Cordon Bleu

2-3 parts diced cooked chicken
1 part diced ham
1 part diced or grated Swiss cheese
cream, salt, pepper, etc
optional bread crumbs.

Combine the chicken, ham, and cheese, along with some cream to moisten, and seasoning to taste. Top with crumbs, and bake until hot, bubbly, and slightly browned on the top (or brown at the end with a broiler.)

Alternately, combine ham and chicken, and top with sliced Swiss cheese.Debbie.D.,.AL (08:57:38) : UNIVERSITY OF ALABAMA POUNDCAKE

1 cup butter
3 cups sugar
5 medium eggs
4 cups cake flour, sifted
1 cup milk
2 tsps. vanilla extract

Cream butter and sugar. Add eggs one at a time. Beat thoroughly after each addition. Add flour, gradually, alternating with milk. Stir in vanilla extract. Pour into greased tube or bundt pan and bake for 1 hour and 45 minutes at 275 degrees.Anna,MS (08:53:59) : Here's a good chocolate cake, if you'd like to try it:

Jean's Chocolate Cake

Large Bowl: 2 cups flour, 2 cups sugar, teaspoon salt
Stir together to mix.

Small Bowl: 1 cup sour cream, 2 eggs, 1 teaspoon baking soda
Stir together to mix.

Saucepan: 1 cup butter, 4 Tablespoons cocoa powder, 1 Cup water
Melt butter, add cocoa and water, bring to boil.

Combine butter/cocoa mixture with flour/sugar mixture.
Add sour cream/egg mixture.
Bake at 350 degrees, 25 minutes in an 11 x 9 pan.
Frost while warm with icing:

Icing: 1 stick butter, 6 tablespoons milk, 4 tablespoons cocoa powder
Melt in a saucepan and boil one minute.
Add 16 ounces (one box) powdered sugar and 1 teaspoon vanilla.
Pour over cake while warm and let cool.Beau,Ga. (04:09:55) : STUFFED FRENCH TOAST

1 (16 oz.) loaf of French bread cut
into 18 slices
1 (8 oz.) pkg. cream cheese cut into 1/4 " slices.
1 (3 oz.) pkg. cream cheese cut into
1/4" slices
12 large eggs
2 cups milk
1/3 cup maple syrup
and a dash of ground cinnamon

Place 9 slices of bread in a single layer on bottom of a lightly greased 13x9 " baking dish.
Top with cream cheese slices
Place remaining French bread slices on top of cream cheese.
Whisk together eggs and next 3 ingredients: pour over bread. Cover and chill 8 hrs. Remove from fridge, let stand at room temp. for 30 minutes before baking.
Bake @ 350 degrees for 45 min. shielding with aluminum foil after 20 min to prevent excessive browning.
Yields 8 servingsDebbie.D.,.AL (10:34:00) : PALMER-BEECH SWEET POTATOES

3 lbs. sweet potatoes
1 1/2 T. cornstarch
1/8 tsp. cinnamon
1/2 cup hot water
2 T. butter
1 cup brown sugar
1/4 tsp. salt
1 cup apricot nectar
2 tsps. grated orange rind
1/2 cup chopped pecans

Boil sweet potatoes in salted water until tender; drain, cool, and peel potatoes. Cut in lengthwise slices, place in shallow casserole dish. Combine next 6 ingredients in saucepan, bring to a boil over medium heat, stirring constantly. Remove from heat, stir in butter an pecans. Pour sauce over potatoes so all are glazed. Bake in a 350 degree oven about 25 minutes, until sauce is bubbly. Serves 6-8.Debbie.D.,.AL (10:22:45) : PALMER-BEECH SAND TARTS

This cookie and Peanut Butter Blossoms MUST be baked at our house for Christmas. There would be a war if half of my family didn't have their Sand Tarts, while the other half prefers Peanut Butter Blossoms.

1 cup butter
2 cups self-rising flour
1 1/2 cups pecans, chopped
3/4 cup powdered sugar
2 tsps. vanilla extract
additional powdered sugar

Cream butter and sugar. Add flour, vanilla, and nuts. Form mixture into small "fingers." Bake on a ungreased cookie sheet in a 350 degree oven for 25-30 minutes. Roll cookies in additional powdered sugar. YUMMY!Julie.C.S.Africa (10:20:17) : Apple Cake

2/3 cup butter
1/2 tsp. nutmeg
2 2/3 cup sugar 3 cups flour
4 eggs 2/3 cup water
1 tsp. cinnamon 2/3 cup raisins(optional)
2 tsp. baking soda 2/3 cup nuts
1 1/2 tsp salt 2 cups shredded apple
or fruit substitute
1 tsp. ground cloves
Directions

Boil raisins in water. Mix remaining ingredients in order given. Grease 8 wide mouth pint jars. Fill 1/2 to 2/3 full. Wipe off rims of jars. Bake at 325 for 40-45 minutes on wire rack. Clean sealing edge with a paper towel. Put hot lids on one at a time so bottles stay hot. The heat will vacuum seal the jar and the cake will keep fresh for a year.

Fruit Substitutes:
2 cups canned pumpkin
1 can whole berry cranberry sauce
2 cups shredded zucchini
1 3/4 cups applesauce+ 1/4 cup crushed pineapple
2 cups mashed bananas
2 cups apricots Julie.C.S.Africa (10:01:01) : Frittata Al Tonno

2 Diced fresh tomatoes
1 Diced zucchini
1/2 Minced onion
1 whole Garlic clove, minced
Pinch of oregano
1 pinch Dried basil
1 pinch Thyme
4 medium Egg whites
1 medium Egg yolk
6 ounce Chicken of the Sea Chunk Light Tuna in canola oil

1. Using a medium size frying pan, saut tomatoes, onion, zucchini and garlic in two teaspoons of canola oil drained from the can, for about five minutes.
2. Reduce heat.
3. Drain half of the remaining oil and pour it, along with the tuna, into the frying pan and stir gently.
4. Meanwhile, beat the egg whites and the single yolk for half a minute, and then add to the pan.
5. Mix and spread the contents evenly, and sprinkle oregano, basil and thyme on top of tuna and egg mixture.
6. Cover and cook over low heat for about five minutes, shaking the pan occasionally to loosen the frittata for the pan.
7. Serve when the frittata looks firm and evenly puffed.
8. Add your favorite garnish.
9. Cut into wedges and serve promptly. Julie.C.S.Africa (09:56:31) : Venezuelan Sweet Potatoes
(serves 6-8)

2 oranges
3 large sweet potatoes, peeled and sliced
6 T butter
1 C light brown sugar
1/2 t salt
1/8 t ground cinnamon
1 C (240ml) pineapple or apple juice
1-1/2 T Kikkoman Soy Sauce
Butter for greasing pan

Grate the rind of one orange and set aside; peel both oranges and cut into slices.
Arrange the potatoes and oranges in layers in a buttered 1-1/2 quart baking dish, dotting each layer with butter and sprinkling with a mixture of the sugar, salt, cinnamon and orange rind.
Pour the juice and soy sauce over the layered potato-orange mixture.
Cover and bake for 1 hour at 185C/375F until a thick syrup has formed.Julie.C.S.Africa (09:53:20) : Mango Chili Cr me Fraiche

300ml (10fl oz) cr me fraiche or good sour cream
1 ripe mango, peeled and finely diced
2 roasted chilies, finely diced
half a medium red onion
salt and pepper

Combine the creme fraiche, mango, chile and onion. Season to taste. Refrigerate up to 1 day.
Makes about 375ml. Julie.C.S.Africa (09:51:03) : Indian Vegetarian Kofta Curry

(serves 4)
1 cake of firm tofu, drained and mashed or 1 C cottage cheese
1 potato (4 oz.), boiled, peeled and mashed
1/3 small carrot (2 oz.), peeled, sliced, cooked and crushed
Pinch of salt
1 dried red chili pepper (whole), roasted and crushed to a powder
1 T cumin seeds (whole), roasted and crushed to a powder
30g (1 oz.) each unsalted cashew nuts, sliced almonds and raisins, all finely minced
2 T flour
1/2 C vegetable oil

Sauce
1 t each coriander powder, cumin seed powder and tomato puree
1/2 t chili powder
1 T each yogurt, Kikkoman Soy Sauce and sugar
1 C heavy cream
Pinch of salt
1 t each cardamom powder, cinnamon powder and ground clove

To make the kofta dough, combine the tofu or cottage cheese with the potato and carrot. Season this mixture with the salt, chili and cumin seed. Gather the mixture into a ball and gently knead this dough to mix well.
Divide the dough into 8 portions. Press the cashews, almonds and raisins into the center of each portion of the dough and form a ball ("kofta") around this filling.
Dust each of the balls in the flour, then fry in the oil over low heat until golden.
Drain the kofta on a paper towel.
To make the sauce, remove all but 2 T of the oil from the skillet and add the coriander, cumin seed powder, tomato puree, chili powder, yogurt, soy sauce and sugar. Cook over low heat, stirring for 30 seconds. Add the heavy cream and salt.
Return the kofta to the skillet and cook in the sauce for 4 minutes over low heat. Add the cardamom, cinnamon and clove to the sauce just before serving.
Serve with cooked rice or Indian-style bread.