Recipe: Assorted Holiday Recipes (20) - 12-22-97 Recipe Swap (updated)

20 RECIPES FROM OUR HOLIDAY KITCHENS
Recipe Swap - December 22, 1997

RECIPES IN THIS FILE:
Peppermint Cheesecake Bars
Kitchen Sink Cookies
Sun Dried Tomato, Herb and Parmesan Bread
Tomato Bread (Pane al Pomodoro)
Easy Cake Bread/Hawaiian Bread (Bread Machine)
White Ties and Tails (Pasta)
Cuban Pork Roast (Puerco Asado)
Deviled Eggs with Olives
Chile Eggs
Halibut Chowder
Steamed Clams Livorno Style
Baked Potato Soup
Gooey Butter Cookies
Chocolate Macaroons
Low Fat Potato Leek Soup
Fried Rice
Chinese Dumplings
Red Lobster Cheese Garlic Biscuits
Instant Donuts
Roast Wild Duck, Goose

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PEPPERMINT CHEESECAKE BARS

FOR THE CRUST:
2 cups crushed Oreo cookies
1/4 cup butter or margarine, melted
FOR THE FILLING:
1 (8 oz) pkg cream cheese, softened
3 tablespoons flour
1 (14 oz) can sweetened condensed milk
1/2 teaspoon peppermint extract
2 eggs
5 drops red or green food coloring
2 tablespoons crushed hard peppermint candy (to garnish0

Heat oven to 325 degrees F.

TO PREPARE THE CRUST:
In small bowl, combine crust ingredients; mix well. Press in bottom of 13x9-inch baking pan.

TO FILL AND BAKE:
In medium bowl, beat cream cheese until fluffy. Add flour; blend well. Add milk; beat until smooth. Add peppermint extract, eggs and desired amount of food color; beat until well blended. Pour into crust lined pan.

Bake 25-30 minutes or until center is set. Cool completely.

TO SERVE:
Cut into bars; garnish with crushed candy.

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Dawn: Someone was looking for a cookie recipe the other day that had a little of everything in them. I found this recipe, so thought I would post it.

KITCHEN SINK COOKIES
Source: allenm

2 cups white granulated sugar
2 cups brown sugar
2 cups vegetable oil
4 eggs, well beaten
2 tsp vanilla extract
4 cups flour
2 tsp baking soda
1 tsp salt
1 cup coconut
1 cup chopped nuts
1 cup raisins
4 cups Rice Krispies cereal

Mix all ingredients, adding Rice Krispies last. Drop by full tablespoonfuls onto cookie sheet.

Bake at 350 degrees F for 7 to 10 minutes. Longer baking will produce firm crisp cookies; shorter baking will produce soft cookies.

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SUN DRIED TOMATO, HERB AND PARMESAN BREAD
Source: Epicurious, 1990's
From: Dawn/NYS

"It smells like pizza when it's baking. Try slices topped with mozzarella and/or provolone and black olives under the broiler for an out of this world lunch."

9 oz. water
2 3/4 cups bread flour
2 tbsp. dry milk powder
1 tbsp. sugar
1 tsp. salt
3 tbsp. freshly grated parmesan cheese
2 tbsp. chopped sun dried tomato bits or pieces
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
2 tbsp. butter
2 tsp. active dry yeast

Place the ingredients in the pan in the order given. (Works better with medium or dark crust cycle.)

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TOMATO BREAD / PANE AL POMODORO
Source: The Italian Baker
From: cheat sally/wv

1 clove garlic minced
2 tbsp finely chopped onion
1 tbsp oil (from sun dried tomatoes)
2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup water room temperature
1/3 to 1/2 cup coarsely chopped sun dried tomatoes
3 3/4 cups unbleached all purpose flour
2 tsp salt
Cornmeal (for baking stone, if using)
1 egg white, beaten (for brushing on top)

Lightly saute the garlic and onion in the oil, let cool to room temperature

MIX THE DOUGH:
Stir the yeast into 1/4 cup warm water in a mixer bowl. Let stand until creamy, about 10 minutes.

Using the paddle, stir in 1 cup room temperature water and garlic-onion mixture, then stir in tomatoes. Mix in the flour and salt.

Change to dough hook and knead until soft, velvety, and elastic, about 3 minutes - the tomatoes will be distinct chunks

FIRST RISE:
Place dough in lightly oiled bowl. Cover with plastic wrap and let rise until doubled about 1 hour shaping.

SECOND RISE:
Punch the dough down on a lightly floured surface and knead briefly. Shape into a ball. Place on lightly oiled baking sheet or a peel sprinkled with flour. Cover with towel and let rise until double about 45-55 minutes.

BAKING:
Heat oven to 425 degrees F. (If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding bread on to stone.)

Slash the top of the loaf with a razor blade. Brush the top of the loaf with the egg white.

Bake 10 minutes, spraying 3 times with water. Reduce heat to 375 degrees F (don't remove loaf from oven) and bake 25-30 minutes longer. Cool completely on a rack.

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EASY CAKE BREAD / HAWAIIAN BREAD
(bread machine)
Adapted from source: The Bread Machine Cookbook III by Donna German
From: BV/AR

"Rebecca O'Dea had her bread machine for only 10 days when she experimented with this recipe. She says it reminds her of the Hawaiian Bread from a local deli. The bread rises quite a bit during the baking program, and is very light and fluffy with a crisp crust. The variations to this are endless - try using different cake mixes such as devil's food, white or vanilla, etc. Orange or lemon peel (1/4 to 1 teaspoon) could be added or even an extract (1/4 to 1/2 teaspoon) for added flavor. This is an easy bread to make as all the sugar and salt are in the cake mix!"

FOR A SMALL (1 LB.) LOAF:
7/8 cup water or milk
1 tablespoon butter or margarine
2/3 cup (dry) yellow cake mix
1 1/4 cups bread flour
1 teaspoon active dry yeast

FOR A MEDIUM (1 1/2 LB.) LOAF:
1 cup water or milk
1 1/2 tablespoons butter or margarine
3/4 cup (dry) yellow cake mix
1 3/4 cups bread flour
1 1/2 teaspoons active dry yeast

FOR A LARGE (2 LB.) LOAF:
1 1/4 cup water or milk
2 tablespoons butter or margarine
1 cup (dry) yellow cake mix
2 1/2 cups bread flour
2 teaspoons active dry yeast

cycle: white, sweet
setting: light

VARIATIONS:
You can also use other flavor cake mixes and be creative! For lemon poppy seed use lemon cake mix and add two tablespoons of poppy seeds.

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WHITE TIES AND TAILS
Makes 4 entree servings or 6 appetizer servings
From: Cheryl/MT

8 oz. uncooked Bow Ties, Radiatore or other medium pasta shape
1 cup half-and-half
1/2 cup crumbled blue cheese
1/2 cup grated low-fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low-sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tbsp. chopped fresh basil (or 2 tsp. dried basil)

Cook pasta according to package directions.

While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat.

When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.

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CUBAN PORK ROAST (PUERCO ASADO)
Source: Original recipe by Barbara Martinez
From: Cheryl/MT

1 (5 to 6) pounds pork roast, shoulder, sirloin*
1 head garlic, or to taste
3/4 cup orange juice and lime juice mixed
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
Salt, to taste
2 large onions, sliced

Trim fat from roast and, with knife, pierce some holes on top of the roast.

Mash garlic with salt and add other ingredients except onions. Rub this on roast and insert some in the holes. All of this is in a plastic bag or glass dish. Cover with onions and refrigerate, at least overnight. (Barbara has marinated this up to a day and a half.)

Bake in a covered baking pan at 275 degrees F for 5-6 hours, turning once halfway through cooking (low temperatures work best). Take roast out of the oven and let stand 20 minutes before carving.

MARY'S NOTES:
Fixed this in a crockpot (8 hours on LOW) using (instead of the orange juice) 2 heaping tablespoons of orange juice concentrate and the juice of 1 small lime. I turned the roast once about half way through the cooking. I used 2 very large Maui onions and made great sandwiches with the easily shredded meat.

*Any fresh pork roast including picnic.

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DEVILED EGGS WITH OLIVES
From: Peggy, WA
MAKES 8

4 hard cooked eggs, halved lengthwise
2 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon prepared mustard
3/4 teaspoon Worcestershire sauce
3 tablespoons minced stuffed green olives
Olive slices (for garnish)

Remove yolks from eggs. Mash yolks with mayonnaise, lemon juice, mustard and Worcestershire sauce. Stir in minced olives.

Stuff egg whites with yolk mixture, using piping bag or spoon. Top each mound with olive slice.

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CHILE EGGS (microwave)
Source: Corine
From: Cow/AR - 12-22-97

6 eggs
1 (4 oz.) can diced green chile peppers, drained
1 cup shredded cheese, divided use
FOR SERVING (optional):
Tortillas, warmed
Hot sauce

Beat eggs; add chiles and half of the cheese. Microwave, uncovered, stirring several times, until eggs are dry.

Add the remainder of the cheese and microwave until melted on the top.

Serve in warm tortillas with hot sauce, if desired.

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HALIBUT CHOWDER
Sorrce: Corine/ Betty Howell
From: Cow/AR
Makes 6 servings

1 pound halibut fillets, cut into 1-inch chunks
6 green onions, sliced
1 clove garlic, minced
2 tablespoons butter
1 1/2 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cans (10 3/4 ounce) condensed cream of potato soup
1 (8 ounce) package cream cheese
Ground cayenne pepper, to taste

Saute the fish with the green onion and garlic in 2 tablespoons butter. Add the remaining ingredients and simmer.

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STEAMED CLAMS LIVORNO STYLE
Source: Corine/ Marx Brothers
From: Cow/AR
Makes 6 servings

1/2 cup olive oil
1 medium carrot, finely chopped
1 medium red onion, finely chopped
1 large clove of garlic, minced
25 sprigs Italian parsley, leaves only, finely chopped
3 bay leaves
Salt and pepper
Large pinch of hot red pepper flakes
1 cup dry white wine
3 pounds steamer clams, cleaned
6 large slices crusty Tuscan bread, toasted (for serving)
15 sprigs Italian parsley, leaves only (to garnish)

Heat the oil in a medium sized skillet or pan over low heat and when the oil is warm add the chopped vegetables and saute for 10 minutes stirring every so often with a wooden spoon.

Add the bay leaves and season with the salt, pepper, and red pepper flakes. Add the wine and simmer until reduced by half.

Raise the heat and add the clams; cover and cook for 4 to 5 minutes. Taste for salt and pepper and remove and discard the bay leaves and any clams that did not open when cooked.

Place a slice of the toasted bread in 6 large salad bowls and spoon the clams with the sauce over the bread. Garnish with parsley leaves.

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BAKED POTATO SOUP
From: Alicia, IL

Remove the inside from leftover baked potatoes. (Save those potato skins) Mix potato with milk, chicken broth and spices to taste. Cook until smooth.

Add bits of chopped potato skin. Heat until very hot.

Top with cheese, crumbled bacon, sour cream and chives.

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GOOEY BUTTER COOKIES
From: Alicia IL

1 (8 oz) pkg cream cheese, softened
1 stick (1/2 cup) butter, softened
1 egg
1/4 tsp vanilla
1 (2-layer-size) pkg. yellow cake mix
Confectioner's sugar (for rolling)

Combine cream cheese, butter, egg and vanilla. Stir in (dry) cake mix. Refrigerate for 30 minutes.

Roll dough into balls and roll each in confectioner's sugar. Place on a baking sheet.

Bake a 350 degrees F for 12 minutes.

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CHOCOLATE MACAROONS
Source: SueA
From: Cow/AR

1 (14 ounce) can sweetened condensed milk
3 squares (1 ounce each) unsweetened chocolate
1/4 teaspoon salt
8 ounces coconut
1 teaspoon vanilla

Combine the condensed milk, chocolate and salt in top of double boiler. Cook, stirring until chocolate melts and mix thickens.

Remove from heat. Stir in coconut and vanilla and mix well. Drop by tablespoons about 1-inch apart onto greased cookie sheet.

Bake at 350 degrees F for 10 to 12 minutes.

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LOW FAT POTATO LEEK SOUP
From: Pat, CT

This is a "go as you go" recipe, improvise!

4 large or 6 small red or Yukon Gold potatoes, scrubbed, any nasty skin peeled and cut in cubes (approx. 1/2-inch)
2 large or 4 slender leeks, tough greens removed, cut lengthwise and rinse well to remove sand, slice white and tender green part approx. 1/2-inch thick
2 tbsp olive oil
2 to 3 celery ribs, sliced
2 carrots, peeled and chopped
2 cloves garlic, pressed
1/2 tbsp dried rosemary
2 tsp. dried thyme
Chopped fresh parsley or dried parsley, to taste
Freshly ground black pepper, to taste
8 cups chicken broth or stock
1 (12 oz) can fat free evaporated milk

Prepare veggies.

Heat olive oil gently in soup pot. Add leeks and celery and saute, when softened add rosemary and thyme. When fragrant, add garlic. Pour in stock/broth before garlic browns. (You may want to add more broth, as you throw in ingredients that come to your imagination!) Add potatoes and carrots. Chop and toss in little leftovers you might have, such as green beans or that last sweet potato. Season with parsley, pepper, and whatever you like. As it cooks, add the can of evaporated milk. Taste and correct to your personal preference.

A good bread is essential on the side.

VARIATION:
If you don't mind some fat, start it off with a few strips of bacon, reserve them and saute your veggies in the bacon fat, then crumble it in before serving.

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FRIED RICE
From: Cow/AR
Makes 6 servings

3 slices bacon
3/4 cup chopped green onion
1/3 cup chopped red bell pepper
1/4 cup green peas
1 egg, beaten
4 cups cold cooked rice
2 tablespoons soy sauce

Cook bacon in wok until crisp.

Add green onion, red pepper and peas; stir-fry 1 minute.

Add egg and scramble. Stir in rice and cook until heated, gently separating grains.

Add soy and serve.

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CHINESE DUMPLINGS
Source: Fine Cooking magazine, 1990's
From: Cow/AR

FOR THE DOUGH:
2 cups all-purpose flour
1/2 cup cold water
FOR THE FILLING:
1 pound lean ground pork
2 tablespoons cold water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1 teaspoon finely chopped ginger
1/2 pound Chinese cabbage, finely chopped
Ginger-Scallion Dipping Sauce (for serving, recipe follows)

TO PREPARE THE DUMPLING DOUGH:
Mix flour and water. Knead for 5 minutes. Let rest covered for 20 minutes.

FILL AND SHAPE THE DUMPLINGS:
Combine the filling ingredients; set aside.

Knead the dough for 2 minutes. Divide the dough in half. Make a 12-inch long cylinder. Cut in 24 rounds. Roll each round to 1/4-inch thick. Put 2 teaspoons per dough round.

Steam the dumplings for 15 minutes or you may deep fry.

GINGER-SCALLION DIPPING SAUCE

4 tablespoons toasted sesame oil
4 teaspoons minced fresh ginger
4 tablespoons minced scallion
6 tabs rice wine vinegar
1/2 cup low salt chicken stock
2 teaspoons sugar

Heat sesame oil over low heat. Add ginger and scallion; stir for a few seconds. Add the remaining ingredients for the sauce and bring to a boil. Serve at room temperature.

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RED LOBSTER CHEESE GARLIC BISCUITS
Source: Red Lobster Restaurants in the Firefighter Auxiliary Cookbook
From: Peggy, WA
Makes 10 TO 12 biscuits

2 cups buttermilk baking mix (Bisquick)
2/3 cups milk
1/2 cup shredded cheddar cheese
FOR TOPPING:
1/4 cup butter or margarine, melted
1/2 tsp. garlic powder

Preheat oven to 450 degrees f.

Combine (dry) baking mix, milk, and cheese with wooden spoon until soft dough forms. Beat vigorously 30 seconds.

Drop dough in heaping teaspoonfuls onto an ungreased cookie sheet.

Bake 8-10 minutes until golden brown

Combine melted butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

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INSTANT DONUTS
From: Peggy, WA

Not exactly health food, but really easy to make and really cheap.

Enough oil to fill a deep pan or wok to at least 1-inch deep (canola oil is a good choice)
1 can biscuit dough, the cheaper the better (ie. generic 3/$1.00 NOT Pillsbury Grands)
1 cup of sugar

Fill pan with 1 to 2-inches of oil, set on medium-high heat

Open can of biscuit dough, remove one biscuit. Poke your finger through the middle of the biscuit dough and wiggle it until the dough forms a loose "O" shape.

Using the tongs, gently lower the "O" into the pan, do NOT drop it in, unless you want to be splattered with hot oil. Fry donut until golden brown on both sides. Remove with tongs and set aside to cool on a paper towel.

Meanwhile, fill a plastic baggie with the sugar.

When the donuts are cool enough to touch without getting blisters, drop a donut into the plastic baggie. Shake to coat and voila! instant sugar donut. Repeat.

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ROAST WILD DUCK OR GOOSE
From: BV/AR

Salt inside of ready-to-cook wild duck or goose. Stuff loosely with quartered onions and apples.* Truss bird; place, breast side up, on rack in shallow pan. Do not brush duck with oil.

For goose, lay bacon slices over breast or rub with oil.

Roast, uncovered, at 400 degrees F. Roast a 1- to 2-pound duck, 60 to 90 minutes. For a 2- to 4-pound goose allow 1 1/2 to 3 hours, 4- to 6-pounds allow 3 to 4 hours. Cap loosely with foil if necessary to prevent excess browning.

Discard stuffing. Allow 1 to 1 1/2 pounds per serving of wild duck or goose.

*Note: If bird has had a fish diet or may be old, stuff loosely with pared carrot or quartered potato; precook in simmering water about 10 minutes. Discard stuffing. Prepare and roast as above.

VARIATION:

HUNTER'S DUCK:
If you're among those who prefer a gamy flavor and pink meat, roast tender whole young ducks (1 to 2 pounds) at 450 degrees F for 40 to 45 minutes, or long enough to acquire a crisp brown crust.