Recipe: (9) recipes from TALK TKL 10-9

TALK TKL - 10-9-97 Recipes
Craig W. Hulvey's Basil Jelly
Apple Nut Coffee Cake
Sausage-Pecan Cornbread Stuffing
Pumpkin Cheesecake
Artichoke dip
Cranberries Grand Marnier
Bill's Menus
Smoked Almonds
Chicken with Apricots, Sweet Potatoes, and Prunes

Betsy, NY (07:59:53 am) :
Newsgroups: rec.food.cooking
From: bkeith@netcom.com (B. Keith Ryder)
CRAIG W. HULVEY'S BASIL JELLY
From: Washington Post
(makes 4 to 6 half-pints)
1 1/2 to 2 cups packed basil leaves
3.5 cups sugar
3 Tbs fresh lemon juice
1/2 bottle (1 packet) liquid fruit pectin (or use 1.75-ounce box Sure Jell
powdered pectin)
Rinse and dry enough fresh, unblemished basil leaves to get 1.5 to 2 cups,
packed. Place in an enamel pan and use the back of a wooden spoon to bruise
the leaves, extracting the oil. Add 2 cups water and bring to a boil. Then
remove from heat, cover and allow to steep for 20 minutes. Strain the
liquid into a measuring cup. Return 1.5 cups to pan. Discard the basil
leaves.
Add the sugar and the lemon juice, strained, to the liquid in the pan. Bring
to a hard boil, stirring constantly with a wooden spoon. Add the pectin and
return the mixture to a hard boil, meaning that the bubbles can't be stirred
down. Boil for 1 minute, remove from heat and skim off any froth.
Ladle the hot liquid into hot sterilized hars. Cap with lids and process in
a boiling water bath. Allow to cool, then store in a dry place. After
opening, store in refrigerator.
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Betsy, NY (09:36:01 am) :
Title: Apple Nut Coffee Cake
Categories: Coffee cake, Cakes
Yield: 1 servings
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts -Salt
1 c Sour cream
2 c Apple; finely chopped
Topping:
1/2 c Nuts; chopped
1/2 c Brown sugar; packed
1 ts Cinnamon; ground
2 tb Butter; melted
Preheat oven to 350F. In mixing bowl, cream together shortening and sugar.
Add eggs and vanilla, beat well. Combine flour, baking powder, baking soda
and salt. Add to creamed mixture, alternating with sour cream. Fold in
apple. Spread batter in greased 13 X 9 X 2" baking pan or large greased
bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle nut
mixture evenly over batter. Bake 350F for 35-40 minutes.
Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan
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Betsy, NY (12:10:39 am) :
Jeff - I haven't tried this recipe:
From: ginab@panix.com
Newsgroups: rec.food.recipes
Sausage-Pecan Cornbread Stuffing
Ingredients:
1 pound breakfast sausage
1 stick butter or margarine
2 medium onions, minced
1 to 2 cups pecans or walnuts, chopped
2 (1 lb.) packages corn bread stuffing mix
2 1/2 to 5 cups water or water and chicken broth
Cook sausage in a large skillet or saucepan over medium heat,
stirring to break up into small pieces. Pour off fat and drain
sausage on paper towel. Add butter to pan and saute onions.
Add nuts, stuffing mix and sausage; toss gently. Add water or
broth a little at a time, tossing gently to moisten stuffing.
If you are going to bake the stuffing apart from the bird, use the
larger quantity and at least some broth for flavor. If you are
going to stuff the bird, leave the stuffing relatively dry.
Makes 24 servings.
Note: The U.S. Department of Agriculture recommends stuffing the
cavity loosely and using a meat thermometer. The internal thigh
temperature of the bird should reach 180- 185 degrees; the stuffing
at its densest point should reach 165 degrees.
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Betsy, NY (12:17:09 am) :
PUMPKIN CHEESECAKE
11/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/3 c. margarine melted
Combine all ingred. and press into bottom and 1 1/2
inches up the side of a 9"springform pan.Bake 350
deg.-10 min.
2pkg. cr. cheese 1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4tsp cinnamon
1/4 tsp nutmeg
Combine cheese , 1/2 c. sugar and vanilla mixing at
med. speed. until well blended. Add eggs one at a time,
mixing well after each. Reserve 1 c. batter. Add
remaining sugar, pumpkin and spices to rem. batter and
mix well. Alternately layer pump. and cr. cheese batter
over crust. Bake 375 deg. for 75 min. Loosen pan from
rim. Cool before removing rim of pan and chill. I find
cooking the sheesecake at a lower temp. for a longer
period of time this prevents it from cracking. Decor.
with whipped cream. This is not a low fat recipe.
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Betsy, NY (6:18:07 pm) :
Newsgroups: rec.food.cooking
From: Sally Okelberry SALLYO@wpo.hass.usu.edu
Artichoke dip
1 14-oz can artichoke hearts, chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion (I omitted this, as I am not a fan of onions)
1 T fresh lemon juice
1/2 cup mayonnaise
dash of cayenne pepper
salt and pepper, to taste
Worcestershire sauce, to taste
Mix all ingredients and refrigerate overnight. Serve with crackers.
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Wave (7:11:06 pm) : Cranberries Grand Marnier
2 c.sugar 2 c.water 1 lb.cranberries
3 Tbs. Grand Marnier Liquer
Grated rind of one orange
Juice of 1/2 lemon = 1 1/2 Tbs.
Combine sugar and water. Boil 5 min.
Add cranberries. Boil 5 min.longer or
until almost completely jelled. Fold in
remaining ingredients. Sprinkle with 2Tbs. of sugar. Fold sugar into
cranberry mixture. Chill until ready to
serve.
This recipe has been posted in one of
the nearby towns every year because it is so good and popular. I usually
double
the recipe.
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(8:47:31 pm) : Bill,DC (8:35:12 pm) : Honey Lacquered Fois Gras
with Grilled Mango, Lavender Tempura and
Wonton Fan dusted with Pink Peppercorns
and Black Sesame Seeds
Asian Ginger Corn Broth with Blue Crab
Dumplings, Asparagus Tips, Baby Corn and
Morel Mushrooms
Five Spice Crusted Roast Tenderloin of
Venison with Pumpkin Puree, Aromatic
Vegetables and Roasted Red Pepper and
Spinach Spaetzle
Fruit Sushi with Sweet Rice and Bavarian Cream,
Mandarin Orange and Raspberry Dipping
Sauces
There it is. :-)
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Betsy, NY (9:26:01 pm) :
I haven't tried this Chuck:
Smoked Almonds
From: Cookbook USA CD
1/2 tsp. liquid smoke
2 tsp. water
1 c. almonds
1 tbsp. oil
Salt
Mix smoke and water. Then add almonds and mix well. Let stand overnight.
Drain almonds and place in shallow pan. Add oil and toss until well coated.
Roast in 300 degree oven for 25 minutes, stirring frequently. When golden,
remove and sprinkle with salt. Yield: 1 cup.
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Betsy, NY (9:40:53 pm) :
Title: Chicken with Apricots, Sweet Potatoes, and Prunes
Categories: Poultry, Main dish, Low-cal
Yield: 6 Servings
6 Chicken breast halves (boned and skinned)
3/4 c Dried prunes
1/2 c Dried apricots
1 tb Olive oil
3 tb White vinegar
1/2 c Dry vermouth
2 Garlic cloves; minced
1 1/2 tb Brown sugar
1 tb Oregano
1/2 ts Salt
2 c Sweet potatoes; peeled,
-- cut into 1/2-inch cubes
Place the chicken breasts in a medium bowl or casserole. Combine the
prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar,
oregano, and salt. Pour over the chicken. Cover and marinate in the
refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes
in a saucepan with water to cover. Bring to a boil and boil gently
for 3 minutes. Drain and set aside.
Remove the chicken from the marinade. Arrange the pieces in a shallow
baking pan. Spread the marinade over the chicken, cover with the
sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes,
until the chicken and sweet potatoes are fully cooked.
Per Serving: Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium:
251 mg Fat: 5 grams (14% of calories)
* Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in:
Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias
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