Recipe: 8/6/97 TALK TKL - Recipes That Make You Go WOW! (Using Unusual Ingredients)

SMARTY PARTY MUFFINS
Makes 36 muffins

"Surprisingly, the cooked M&M's inside these little muffins become soft and creamy. They make a wonderful party treat for the children."

1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
1 cup M&Ms candies*
2 1/2 cups self-rising flour

Preheat oven to 400 degrees F. It is best to use cupcake size pans for these muffins, line with paper baking cups.

Thoroughly blend the margarine and sugar. Beat in the eggs and milk. Quickly mix in the candies and then gently fold in the flour.

Place the batter in paper cupcake liners. Put an extra candy or two on top of each muffin before baking, to make them look more colorful.

Bake for 20 minutes.

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BLUEBERRY FRENCH TOAST CASSEROLE
From: Velma TN

This is delicious and a great dish for a brunch. Enjoy!

1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
FOR TOPPING:
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
FOR SERVING:
1 cup sliced strawberries or peaches

Grease a 13x9-inch baking dish.

Diagonally cut bread in 1-inch slices (slice "long" diagonal pieces). Place in dish; set aside.

In medium bowl, slightly beat eggs, sugar and vanilla. Stir in milk until blended. Pour over bread. Turn slices to make sure it is well coated.

Cover and refrigerate overnight.

b class="cbl" style="color: black;">WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

In small bowl, combine flour, brown sugar and cinnamon. Cut in butter; set aside.

Scatter blueberries over bread and sprinkle with crumb mixture.

Bake 40 minutes or until golden brown.

Cut in squares and serve with strawberries or peaches.

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ROLLER COASTER BREAKFAST
Source: Tender Loving Cooking by Suzanne Werner

"This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!"

6 eggs
1 cup flour
1/2 tsp salt
1 cup milk
2 tbsp butter, melted
powdered sugar

Butter a 9x13-inch baking pan (not pyrex or glass) and put into the freezer while you mix the batter.

Heat oven to 450 degrees F.

Break eggs into a bowl and beat with fork. Slowly add flour and beat well. Add salt, milk and melted butter.

Pour batter into the cold pan.

Bake at 450 for 18 minutes, then reduce oven to 350 degrees F (leave in oven) and continue baking for 10 minutes.

Sprinkle with powdered sugar and serve with butter and syrup.

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WINTER CHUTNEY
Source: Jeannie Allen
Makes approximately 3 cups chutney

"Great for duck, chicken and pork as a side dish."

3 pears, peeled, seeded, cut into chunks
1 cup dried fruit bits (apples, apricots, dates, etc.)
2 tbsp sliced green onion
2 tbsp lemon juice
1 cup sugar
1 tsp grated lemon peel
1/4 tsp crushed red-pepper flakes
1 1/2 tsp slivered crystallized ginger

Combine all ingredients in a crockpot.

Cover and cook on LOW 3-4 hours. Cool.

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CRANBERRY GLAZED HAM SLICES
Source: Poppa Rock's Family Cookbook by Peter Rock
Makes 6 servings

"This is a real favorite in our family. It can be put together in minutes, (literally) and is good enough for company and holidays. I am offering instructions for the microwave, but you can also make this sauce on the stove-top."

1 (8 oz.) can (1 cup) jellied cranberry sauce
1/2 cup packed brown sugar
1 Tbsp. prepared mustard
1/4 cup good Burgundy wine
1 (3 lb.) cooked canned ham, cut into 1/2-inch slices

MICROWAVE METHOD:
In a 2 cup measure, combine cranberry sauce, brown sugar, mustard and wine. Cook at HIGH in microwave for 4 minutes.

Place ham slices, in a 13x9-inch baking dish with slices overlapping. Pour glaze atop.

Cover and cook in microwave at MEDIUM (70%) for 12 minutes, turning dish occasionally.

STOVE-TOP METHOD:
Mix all sauce ingredients in saucepan and heat just to boiling, stirring constantly. Then continue as above, but heat glazed ham in a 350 degree F oven for 30 minutes or until well-heated.

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MARINATED CARROTS
Makes 8 servings
Source: J.R. Byers
From: Velma TN

1 (2 lb) bag carrots
1/2 cup vinegar
1 onion
1 (10 oz) can condensed cream of tomato soup
1 bell pepper
1/2 cup crisco oil
1/2 sugar
1 tsp worcestershire sauce

Boil carrots in salt water until done. Drain carrots and combine with remaining ingredients. Marinate in refrigerator overnight before serving. Store in refrigerator.

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TENDERLOIN STEAKS WITH PEPPER JELLY SAUCE
Makes 4 servings

4 tenderloin steaks (1-inch thick)
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarse grind black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves
1 tbsp olive oil
1/2 cup beef stock
1/4 cup balsamic or red wine vinegar
2 tbsp jalapeno pepper jelly
TO GARNISH:
Parsley sprigs
Red and green chili peppers

Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks.

Heat oil in a heavy large skillet over medium high heat for 3 minutes. Add steaks. Cook 6-8 minutes for rare to medium rare, turning once.

Transfer steaks to serving platter; keep warm.

Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally.

Spoon sauce over steaks; garnish with parsley and chili peppers.

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COCKTAIL MEATBALLS
From: Deb Kirwan, 1994

I used to make these meatballs often for company. (Now, who entertains any more?) If I hadn't first tasted them at someone's house, I never would have tried making them. In fact, when you first mix the sauce, it looks and tastes terrible. Just keep going; it turns out fine. (Come to think of it, wouldn't this recipe qualify for the 50s and 60s foods. Chafing dishes were really big then.)

COCKTAIL MEATBALLS
(From the 1969 edition of the Betty Crocker Cookbook)
Makes 5 dozen appetizers

1 pound ground beef
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 tbsp snipped parsley
1 tsp salt
1/8 tsp pepper
1/2 tsp Worcestershire sauce
1/4 cup shortening
1 bottle (12 ounces) chili sauce
1 jar (10 ounces) grape jelly

Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1-inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.

Variation:
Cocktail Sausages: Substitute 4 jars (4 1/2 ounces each)
cocktail sausages for the meatballs; simmer in jelly mixture 20 minutes.

(In case you're not familiar with chili sauce, as I remember it, it's a tomato-based sauce, a lot like seafood cocktail sauce, but probably without the horseradish. If you can't find it, you could probably substitute cocktail sauce, or even a mild barbeque sauce, though that would alter the taste a little.)

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Fajitas-On-A-Stick
From: Velma
Serves 4

1 1/4 lb boneless beef top sirloin steak, cut 1-inch thick
1/3 cup prepared Italian dressing
3 Tbsp fresh lime juice
2 green or red bell peppers, each cut into quarters
2 medium onions, cut crosswise into 1/2" slices
8 medium flour tortillas, warmed
Prepared salsa

Soak 8 (9-inch) bamboo skewers in water 10 minutes; drain

Trim fat from beef steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers and onions.

Place vegetables on grid over medium ash-covered coals; grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 12 minutes for medium rare to medium doneness, turning once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

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Frozen Chocolate Peanut Butter Cups
From: Velma TN
Makes 12 servings

2 1/2 cups cocoa flavored crisp rice cereal (such as Kellogg's Cocoa Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
about 1 tablespoon 1% lowfat milk
Garnish: chopped peanuts

Spray 12 regular-sized muffin cups with nonstick cooking spray. Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into each muffin cup. With back of a spoon, firmly press mixture into bottom and slightly up side of cups, leaving an indentation in center.

Stir chocolate syrup and peanut butter in medium bowl until blended. Spoon a scant tablespoon into each cup (reserve remaining mixtue). Top with a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at least 2 hours until firm.

To serve:
Run a small knife around each cup and lift onto a serving plate. Stir milk into reserved chocolate mixture to thin to sauce consistency, adding a few more drops milk, if needed (see note). Drizzle over ice cram and spinkle with chopped peanuts.

Note: At this point, filled cups can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frozen up to 1 month. Bring sauce to room temperature before drizzling over ice cream.

Jell-o summer pudding
Mix any flavor of Jell-O (r) Pudding with one and one-half cup

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Frozen Mint S'Mores
Source: Woman's Day magazine, 07/15/97, "Chill Out!"
From: Cath
Makes 8 servings

8 chocolate graham-cracker squares
8 tablespoons marshmallow topping (from a jar)
2 bars (1.55 ounce each) cookie bits in minty milk chocolate (such as
Hershey's Cookies 'N' Mint), broken in 4 equal pieces.
8 oatmeal or plain graham-cracker squares
1 cup mint chocolate chip ice cream, softened (see box, page 154)

Spread each chocolate graham-cracker square with 1 tablespoon
marshmallow topping. Top with a piece of chocolate bar.

Spread each oatmeal graham-cracker square with 2 tablespoons ice cream. Sandwich with a prepared chocolate graham cracker. Freeze at least 1 hour or until firm before serving, or before wrapping individually and freezing up to 3 months.

Let S'Mores stand at room temperature about 5 minutes before serving to soften.

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HOW TO SOFTEN ICE CREAM
Source: Woman's Day magazine, 07/15/97, "Chill Out!"

Let ice cream stand at room temperature 5 to 15 minutes. Or put 1-pin container in microwave on defrost or medium-low for 15 to 20 seconds. Let stand about 3 minutes. Ice cream should be soft and spreadable, but not melting. Return to freezer briefly if its too soft to work with.

Cut an ice cream pie or cake:
Dip the knife into hot water and dry it between each slice.

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Evan Williams Bourbon Chili
Source: Cooking with Bourbon
Makes about 1 1/2 gallons

4 lb lean ground beef
1 cup bourbon
1/4 cup chili powder
1 tsp oregano
1 tbsp diced onion
3/4 tsp salt
1 (16 oz) can kidney beans
2 oz semi-sweet chocolate
1 (8 oz) can tomato sauce
6 cans (8 oz each) water (6 cups)
1 tsp ground cumin
2 tsp paprika
2 tsp garlic powder
4 cans (4 oz each) choppped green chiles
1 (14 oz) can whole kerneal corn

Brown ground beef and drain off fat. Add remaining ingredients one at a time in the order listed. Simmer 1 to 1 1/2 hours.

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Braised Chinese Cabbage with Shrimp
From: Risa G., NJ

I found this one in a Chinese food site and I thought it appropriate for tonite because it includes Szechuan peppercorns which are hard to find but are tasty all the same.

9 oz (250 g) Chinese cabbage (bok choy)
5 oz (150 ml) vegetable oil, divided use
1/2 tsp scallions, shredded
1/4 tsp fresh ginger, shredded
4 tsp dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 oz (150 ml) clear stock
2 tsp salt, or to taste
1 tsp soy sauce
1/8 tsp ground Sichuan peppercorn
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG (optional)

Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch (4cm by 2.5cm) pieces.

Heat 3 tbsp of the oil in a wok until the surface ripples. Add the cabbage and stir-fry for 1 minute. Remove and set aside.

Heat 7 tbsp of the oil. Add the scallions and ginger and stir-fry until fragrant.

Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil. Add the salt, soy sauce, and ground peppercorn.

When the stock has been almost reduced, add the MSG and the cornstarch-water mixture. Cook, stirring, until thickened slightly.

Add the sesame oil, remove, and serve.

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Fat-Free Apricot Stuffing
Source: Shady Brook Farms Advertisement, November 1994
Makes 8 servings

1 celery stalk, chopped
1 onion, chopped
1 1/2 cups turkey broth or chicken bouillon
16 slices reduced-calorie bread, cubed and dried
2 tablespoons dried parsley
1 1/2 teaspoons poultry seasoning
Salt and pepper, to taste
2 egg whites
1/4 cup dried apricots, chopped

In a small saucepan over medium-high heat, combine celery, onion and turkey broth. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes or until vegetables are tender.

In a large bowl, combine celery mixture, bread cubes, parsley, poultry seasoning, salt and pepper, egg whites and apricots. Spoon into a lightly greased (use Pam spray) 2-quart casserole. Cover.

Bake at 325-350 degrees F for the last 1/2 hour of turkey roasting time

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Risa G., NJ:

I love radicchio and any kind of bruschetta and thought that this would be delicious. I haven't tried it yet:

Roasted Radicchio and Garlic Bruschetta with Parmesan
Serves: 10 (6 oz portions)

2 garlic, heads
1/4 cup olive oil
4 radicchio, large heads, quartered
1/4 cup balsamic vinegar
1 oz kosher salt, to taste
1/2 tsp black peppercorns, ground fresh, to taste
1 tbsp rosemary, chopped
6 oz French bread, 1-ounce slices
3 oz Parmesan cheese, shaved

Slice 1/4 inch off tops of garlic heads; transfer to a small baking pan. Drizzle oil over garlic; cover pan with foil.

Bake in a 375 degree F/190C until very soft, about 1 hour. Transfer garlic to a rack and let stand until cool; reserve oil.

In a bowl, combine reserved garlic oil, rosemary, vinegar, salt, and pepper. Add radicchio and gently toss until well-coated. Marinate for at least 1 hour before cooking.

Lift out and transfer radicchio to a roasting pan; discard marinade.

Bake in a 425 degree F/191C oven until the edges of the radicchio are charred, about 25 minutes.

Lightly brush the bread with reserved oil; grill until toasted and marked.

Squeeze soft garlic cloves from skin into a small bowl. Spread garlic over 1 side of grilled bruschetta. Trim radicchio wedges to fit dimensions of bread; arrange wedges over garlic spread. Top each portion equally with cheese. Serve immediately.
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Velma TN (9:45:32 pm) :
MM: NOODLE PUDDING
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
Title: NOODLE PUDDING
Categories: Puddings, Usenet
Yield: 8 Servings
1 lb Egg noodles, cooked
-(1 package)
2 c Sour cream
3 oz Cream cheese
1/2 c Sugar
1 t Lemon juice
1 T Butter
1/2 t Vanilla (or to taste)
2 Eggs
Cook the noodles the full time shown on the package
for serving. Our packages here usually give a time
for casseroles and a time for serving. Drain the
noodles, place them in an oven-safe casserole and
allow the butter to melt on them. Stir to mix the
butter.
Beat all the remaining ingredients and add to the
cooked noodles. Bake uncovered at 350 degrees F. for
one hour. The top should be golden brown.
NOTES:
* A sweet egg noodle kugel -- I usually add more
vanilla, but this is the original recipe I took from
my mother. If you like a soupier noodle pudding,
increase the sour cream and cream cheese.
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Betsy, NY (9:48:47 pm) :
Date: Tue, 22 Feb 1994 11:55:43 EST
Sender: Foodlore/Recipe Exchange
From: BETH WOODELL woodell@UMUC.UMD.EDU
Dishwasher Fish
This interesting method of preparing fish was demonstrated at Montreal's
Expo '67 by some Eskimo women. Apparently the fish cooks up perfectly each
time with flavorful juicy results.
Combine 1 3-4 pound whole salmon or char, 1 bunch of fresh dill, and salt,
pepper and lemon juice to taste on a double layer of heavy-duty aluminum
foil.
Seal the fish VERY well and place the wrapped fish on the top rack of the
dishwasher. Run a normal cycle. You MUST have a drying cycle on your
dishwasher for this to work. Unwrap the fish and serve hot or cold.
The article says you can do dishes but be sure to wrap the fish very tightly
to avoid getting soap or food debris on the fish.
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Risa G., NJ (9:51:12 pm) : An interesting recipe from Vegetarians Unite! I
used to be vegetarian and still consider it such a diverse way of eating.
here is a good one:
Basil Fried Rice
2Tbsp/30ml oil
1 clove garlic, finely chopped
1-3 small fresh red or green chilis, finely chopped
4oz/90g/1cup fresh mushrooms, halved
1 small onion, chopped
8oz./240g/2 cups cold cooked rice
2oz./60g./1 small green bell pepper, diced
2oz./60g./1 small bundle long beans, green beans,
or haricots verts, cut into short lengths
1/2 tsp./2.5 ml sugar
3 Tbsp/45 ml soy sauce
15 basil leaves
In a wok or skillet, heat oil until hot but not smoking. Add
garlic and chilis and fry until garlic is light brown. add
mushrooms and onions and stir quickly. add cooked rice;
stir thoroughly. add long beans, peppers, sugar, and soy
and stir thoroughly. At the very end, stir in basil leaves
and immediately turn into a serving bowl.
Serves: 3-4
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Velma TN (9:54:07 pm) : MM: SPICED CAULIFLOWER
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
Title: SPICED CAULIFLOWER
Categories: Vegetables, Usenet
Yield: 6 Servings
1 Cauliflower
2 Onions
6 T Oil (or less)
1/2 t Mustard seeds
1 t Ginger, ground
1 t Salt
1/2 t Tumeric
1/2 t Cumin
2 T Parsley, chopped
2 lg Tomatoes
Sugar
Chop onions, then cook in oil until soft. Add
mustard, ginger, salt and tumeric; cook for about 3
minutes, while stirring. Cut cauliflower in pieces,
add it to spice mixture, making sure it is covered
thoroughly.
Skin and finely chop tomatoes, stir into mix with
cumin and parsley. Add sugar to taste. Cover and
cook over low heat for 10 to 15 minutes. Stir
occasionally to prevent boiling.
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Risa G., NJ (9:54:44 pm) : This one sounded good and fits the bill for
tonights chat...interesting ingredients.
From Cressida Lennox--->
cmlennox@osprey.smcm.edu
Healthy Mixed Grain Pilaf
1 medium yellow onion, diced
3-4 cloves garlic, crushed or pressed
1/2 c rice of choice
1/2 c pearled barley
1/2 c red lentils
1/2 c brown lentilsj
1/2 c black-eyed peas soaked for 3 hours, and
quinoa (optional)
2 tsp lemon zest
1/4 c lemon juice
1/4 c white wine (optional)
1 tsp dried tarragon
1 tsp dried rosemary
salt and pepper to taste
Non Fat cooking spray or 1 tbsp olive oil
Preheat oven to 350F. Heat cooking spray or olive oil in
heavy pan over medium-high heat. Gently saute onions
and garlic for approx 3-4 minutes or until soft but not
transparent. Add herbs, lemon zest and the rice. Saute
until rice becomes opaque (you'll know). Be careful to
control the heat and stir often so rice does not burn. Add
other grains, white wine, lemon juice and seasonings.
Saute gently for another minute or so. At this point you
have a choice: if your pan is oven proof, go ahead and
add enough water to cover grains plus 1/2 inch, cover
TIGHTLY (put a sheet of foil in between the pan and the
lid if you need to) and bake in the oven for about 30-40
minutes (check at the 30 minute mark--this is not an
exact science, you may need to add more water at this
point). Personally, I like to transfer the sauted grains to
one of those ceramic bean-baking pots and bake the pilaf
that way, for the same amount of time as above, and
observing the same percautions.
Voila! Enjoy with a big plate of steamed asparagus and a
nice lemony-mustardy-yogurt sauce.
Serves: 4-6
Hi J-M, Candy, VA!! Glad to see you have returned.
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SueA, CA (9:56:25 pm) : This is an usual pesto
JALAPENO, SUNFLOWER SEED, CILANTRO PESTO
Gourmet December 1994
a 3-inch fresh jalapeno chili, chopped (wear rubber gloves)
1/3 cup raw unsalted sunflower seeds, toasted lightly and cooled
1 1/2 cups packed fresh cilantro, rinsed and spun dry
1 1/2 cups packed fresh parsley leaves (preferably flat-leafed), rinsed and
spun dry
2 large garlic cloves, chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional to cover
pesto
In a food processor blend well all ingredients except additional oil.
Transfer pesto to a jar with a tight-fitting lid, covering pesto with a
layer of additional oil to prevent discoloration. Pesto keeps, covered and
chilled, 2 weeks. Makes about 1 cup.
To use pesto:
Pour off layer of oil from pesto.
In a kettle of boiling salted water boil 1 pound pasta until al dente.
Reserve 2/3 cup of hot cooking water and drain pasta in a colander. In a
heated serving bowl stir together 3/4 cup pesto and reserved cooking water.
Add pasta to pesto and toss until coated well. Serves 4 to 6.
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Cora, NC (9:58:44 pm) : This is my favorite soup. It is a speciality at
Chalet Suzanne in Lake Wales, FL.
ROMAINE LETTUCE SOUP
2 T. butter
1 small onion, minced
1 qt. chicken broth
2 qts. chopped romaine lettuce
2 c. heavy cream ( or half and half)
dash of Tabasco
salt and pepper
Melt butter in large saucepan, add onions and cook until tender. Add chicken
broth and bring to a boil. Add romaine and cook over low heat until lettuce
is tender (10 minutes.)
Put half of the broth and lettuce mixture and broth in blender on medium
speed until lettuce is finely chopped. Remove and repeat with second half of
broth and lettuce mixture.
Return broth mixture to saucepan. Add cream and Tabasco to taste. Heat to
almost a boil, but do not boil. Serve hot with homemade croutons on top.
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Betsy, NY (10:00:33 pm) :
From: sylvia.steiger@lunatic.com (Sylvia Steiger)
Reply-To: mm-recipes@idiscover.net
Title: Spaghetti Martini
Yield: 6 servings
3 T Butter
2 Shallots, minced
1 Jalapeno pepper, chopped
4 oz Vodka
2 T Fresh lime juice
1/2 t White pepper, ground
1 t Salt
1 1/2 c Heavy cream
-
3 T Minced parsley
-Sliced Black Olives
-
-Crushed red pepper
1 T Olive oil
4 Cloves, garlic
2 md Tomatoes, chopped
3 T Dry vermouth
2 t Tomato paste
1/4 t Whole coriander, ground
1 Red bell pepper
1/3 c Fresh finely chopped cilantro
1 lb Fresh spaghetti
6 Sprigs fresh cilantro (as garnish)
Heat butter and oil over medium heat in large saucepan. Add shallots and
garlic, and saute about 2 min. Add the jalapeno and saute 30 sec. Add the
tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground
coriander, and salt; raise the heat and reduce, stirring frequently for
about 3 minutes. Add the pepper and continue to simmer for 2-3 minutes. Add
the cream and reduce for about 10 minutes. When nearly to the desired
consistency, add the fresh cilantro and parsley, followed by the parmesan
and simmer maybe another minute. Keep mixture warm until served. Serve pasta
and top generously with sauce, freshly grated parmesan, olives and a sprig
of fresh cilantro. Crushed red pepper is optional.
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Betsy, NY (10:04:31 pm) :
Squash Ravioli filling
Recipe By: Mary Govoni
Serving Size: 8
Preparation Time: 0:00
Categories: Vegetables Pasta Ethnic
Amount Measure Ingredient Preparation Method
4 sweet potatoes Cooked
2 Acorn squash Cooked
3/4 cup parmesan cheese grated
1 cup seasoned bread crumbs
1/2 teaspoon pepper
Mash Sweet potatoes and squash together. Add remaining ingredients. Fill
pasta. Boil until tender.

Notes: use standard ravioli pasta recipe.
Serving Ideas: serve with favoite pasta sauce
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Risa G., NJ (10:04:48 pm) : I'll leave you with this one. It is for quinoa.
I haven't tried it yet. I probably will though. I love quinoa:
From copley.7@osu.edu
LaRae's Quinoa
1 box or package of quinoa
1 green pepper
1 red pepper
1 red or yellow onion, your choice
1 bottle of the cheapest red wine money can buy
1 lb of fresh mushrooms
worcheshire sauce to taste (I usually use about 1/4
cup)
2 cloves of fresh garlic
2 cans of your favorite beans (rinsed) I like
Garbonzo, Black, and kidney
Prepare quinoa as directed on the package. Boil it until
there is little water left in the bottom of the pot. I use
Melissa's brand which comes with a spice packet that's
pretty good,but it's not necessary. Clean and chop garlic,
onion, red and green pepper. You can chop the
mushrooms if you like, but I like them whole. Sautee the
vegetables in red wine and worcheshire. Add as much
wine as necessary to keep veggies from burning. The
veggies are done when the onion is clear and the
mushrooms start to get smooshy. Add vegetables to the
quinoa and throw in the beans after you've rinsed them.
Mix well. Serve hot.
Goodnight all. Talk to you tomorrow. I have some urls ready for the
discussion already. Looking forward t it already.
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Candy,VA (10:07:21 pm) : SWISS CHEESE DRESSING
1 lb swiss cheese, grated
1 gallon mayo
1 med onion finely chp
1/4 c Dijon mustard
1/4c red wine vinegar
dash Worcestershire
s & p
Blend, refrigerate, makes 1 gallon and will keep in frig about 3 months
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SueA, CA (10:10:20 pm) : This one has beer in a cake!
Gingerbeer Cake
1 (18 1/2-ounce) package yellow cake mix
1 1/3 cups beer
3 eggs
1 tablespoon oil
2 tablespoon instant coffee
2 teaspoons cinnamon
2 teaspoon ginger
1/2 teaspoon nutmeg
In a large mixer bowl, combine cake mix, beer, eggs, oil, coffee, cinnamon,
ginger and nutmeg. Blend until moistened. Scrape bowl and beaters. Beat 2
minutes at medium speed of electric mixer. Pour batter into well greased
Bundt or angel food cake pan. Bake at 350 degrees 35 minutes or until cake
tester inserted in center comes out clean. Cool cake in pan 10 minutes.
Invert onto cake rack and cool. Drizzle with powdered sugar frosting and
sprinkle with pieces of crystalizrd ginger if wished.
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Candy,VA (10:13:07 pm) : CATALOOCHEE ESCALLOPED ONIONS
5 med onions
3/4 c grated cheddar cheese
1 5 1/2 oz can evap milk
s & p
parmesan cheese
Slice onions in 1/2 inch slices and cook in salted water till tender. Drain
and place in greased 1 quart casserole. Add cheese and seasonings. Pour milk
over all. Bake 375 degree oven until cheese and milk make a sauce. Can top
with parm. cheese. Serves 4-6
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Velma TN (10:14:48 pm) : Came back on just long enough to share this
blueberry pie recipe with you.
Fresh Blueberry Pie--Crumb Topping
1 unbaked pie shell
3 1/2 cups blueberries
1/2 to 3/4 cup sugar or to suit taste
1/4 cup all purpose flour
1/2 tsp. cinnamon
1 Tbsp. lemon juice
Mix the dry ingredients and blend in to blueberries
Pour this mixture into unbaked pie shell, and sprinkle lemon juice over
Topping
3/4 cup all purpose flour
1/3 cup brown sugar
3/4 cup butter or margarine--butter best
Blend these ingredients together with pastry blended or 2 knives until
coarse crumbs. Then sprinkle over blueberry mixture.
Bake in a 425 F oven for 30 minutes. Cover with alumnium foil and bake an
additional 20 minutes.
Allow to cool long enough for the pie to 'set up'. It is good served with
ice cream or plain.
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Candy,VA (10:15:32 pm) : Beer Bread, used to make it a lot before I got my
bread machine. 1 can beer (not lite), 3 c self rising flour, 1/4 cup sugar (
I use less)
Bake at 350 for 1/2 hour if I remember correctly. Can add raisins and
cinamon if you want.
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Candy,VA (10:23:04 pm) : RITZ CRACKERS PIE
Beat 3-4 egg whites until stiff then gradually add:
1 c sugar
1 t baking powder
1 t vanilla
1/4 c chopped pecans or walnuts
Fold in 20 ritz crackers crushed. Bake in well greased pie pan. Cool. Cover
with no fat cool whip or high fat whipped cream (:. Chill 2-4 hours. It is
low fat and tastes great.
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SueA, CA (10:33:29 pm) : Cheese and Beer Soup
6 tablespoons butter
1/2 cup flour
6 cups chicken broth
1 1/2 tablespoons each finely chopped onion, celery, carrot, parsley and
chives
3 cups warm water
1/2 pound mild aged Cheddar cheese, shredded
Popcorn, optional
Melt butter in saucepan. Stir in flour, cook until golden brown. Slowly add
the broth stirring until smooth. Bring to boil then drop in onion, celery,
carrot, parsley and chives. simmer about 15 to 20 minutes. Stir in beer and
cheese, quickly remove from heat. Serve immediately with popcorn, if
desired. Make 8 servings.
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Margaret, MA (10:40:10 pm) : * Exported from MasterCook *
Cheesecake With Dried Fruit Pesto
Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 8 Preparation Time :0:00
Categories : American Airlines ==Check==
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cheesecake (your favorite store-bought
variety)
1/2 Cup orange marmalade
juice from 1/4 lemon
2 Tbsp dark seedless raisins
1/4 Cup dried pineapple
1/4 Cup dried apple
1/4 Cup dried papaya
1/4 Cup dried apricot
Heat marmalade and lemon juice until marmalade liquefies. Add remaining
ingredients and toss well. Remove from heat and cool. Spoon warm over slices
of cheesecake
- - - - - - - - - - - - - - - - - -
NOTES : Any of your favorite dried fruits can be used
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SueA, CA (10:41:21 pm) : Sherry Mouse
1 cup sherry
20 marshmallows, quartered
1 cup whilpped cream
Slivered almonds or shredded coconut.
Heat Sherry to boiling point. Add marshmallows, using spoon to submerge
them. Let stand overnight. Whip cream until soft peaks form. Beat cream and
marshmallow mixture together until smooth. Chill until ready to serve.
Garnish with almonds or coconut.
Very nice with a plain shortbread cookie ( rosemary shortbread is good with
it)
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SueA, CA (10:42:53 pm) : Judi, CA
FROG EYE SALAD
1 cup sugar
2 egg yolks
2 TBSP flour
2 cups pineapple juice (drained from canned pineapple)
1 TBSP lemon juice
1 box Pepe Pasta (16 oz.)
1 can each, pineapple tidbits & crushed pineapple
2 cans mandarin oranges
1 pkg. miniture marshmallows
1 large carton Cool Whip
Prepare Pepe Pasta according to directions on
package. Do not overcook.
Combine sugar, yolks, flour, pineapple juice and
lemon juice. Pour mixture over cooked pasta.
Cover and refrigerate at least 8 hours.
To finish salad: add fruit, marshmallows, and
topping. Chill.