Recipe: Assorted Holiday Recipes (37) 1997-12-23

Assorted Holiday Recipes (37) 1997-12-23

Wassail
Refrigerator Mashed Potatoes
Botsford Inn's Honey Baked Ham With Cumberland Sauce
Apple Butter
Tiramisu
Strawberry-Cheese Ball
Pecan Quickies
Hot Buttered Rum From The Freezer
Orange Honey Sauce And Glaze
Asparagus With Honey Garlic Sauce
Orange Baked Pears
Eggnoggin Plus
Ozzie's Tropical Eggnog or Coquito
Rich and Creamy Eggnog
Creamy Spinach Dip
Chocolate Waffles with Ice Cream
Egg, Ham, and Cheese Crepes
Orange Pecan French Toast
Lemon Puff Pancake
Holiday Breakfast Casserole
Gingered Fruit Salad
Strawberries Romanoff
Applejack Apples
Apple Crisp
Eggs Florentine
Baked Peaches In Wine
Lemon Puff Pancake
Huevos Rancheros
Eggs Benedict
Baked Tomatoes and Eggs
Pumpkin Marble Cheesecake
Chocolate Amaretto Cheesecake
Chocolate Raspberry Cheesecake
Walnut Brownie Cheescake
Fudge Truffle Cheescake
Strawberry-Glazed Cream Cheese Cake
Superb Sour Cream Cheesecake

Betsy at TKL (07:14:40 am) :
Title: Wassail
Categories: Beverages, Christmas, Crockpot, Tested
Yield: 4 8-oz cups
----------------------------------WASSAIL----------------------------------
1 qt Apple cider
4 ea Cinnamon sticks
1 ea Whole nutmeg
1/2 c Honey
1/4 c Lemon juice
1 ts Lemon peel, grated
--------------------------FLOATING CLOVED ORANGES--------------------------
3 ea Oranges
3 ts Cloves, whole
Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider,
seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2
hour, and the longer, the better.
Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at
equal intervals; cut out wedges between cloves. The result looks kind of
like a star.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
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dawn (09:17:56 am) : Refrigerator Mashed Potatoes
5lbs potatoes, cooked
2 3oz cream cheese
1 cup sour cream
2 teaspoons onion salt (I use reg salt and a little onion powder)
1/2 teaspoon pepper
2 Tablespoons butter
Mash potatoes until smooth. Add ingredients til light & fluffy. Put in
greased casserole, dot with butter. I usually do up to this step the day
before. When ready to serve, bake at 350 for 30 minutes or til warm.
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Dawn (10:20:31 am) :
BOTSFORD INN'S HONEY BAKED HAM WITH CUMBERLAND SAUCE - DKP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole or half ham
2 c Pineapple juice
1 c Honey
1 c Brown sugar
1 qt Hot water
1 c Currants
Thinly peeled rind of 1
-orange
Thinly peeled rind of 1
-lemon
1/3 c Cornstarch dissolved in
-1/2 c water
1/2 c Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
1/3 c Red currant jelly
1/4 c Port wine
Black cherries, if desired
Place ham in large roasting pan and pour pineapple juice and honey over
top. Sprinkle with brown sugar. Bake at 325' two hours.
Meanwhile, to make sauce: In large saucepan, pour hot water over
currants and let stand until plumped, about 20 minutes.
Cut orange and lemon rinds into very fine julienne about 3/4 inch long;
poach in simmering water 20 minutes. Drain, discarding water, and set
aside.
Stir cornstarch mixture into currants and water; cook, stirring
constantly, over medium heat until sauce has thickened and become
transparent. Add brown sugar, orange and lemon juice, jelly and wine;
stir until jelly is melted and add prepared orange and lemon rinds and
black cherries. Serve warm over ham slices. Makes about five cups of
sauce.
Di Note: The Botsford Inn is a very nice, old fashioned restaurant
located in Farmington, Michigan. I had this there and really liked it
and managed to squeeze the recipe out of the chef.
Di Pahl's personal recipes-1994
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Bill,DC (11:05:20 am) : * Exported from MasterCook *
Apple Butter
Recipe By : Elizabeth Powell
Serving Size : 80 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams & Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often. Cool slightly and force through food mill. Measure pulp and
return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook,
stirring constantly, until temperature of apple mixture reaches 220 on a
candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process
according to jar manufacturer's instructions. Makes about 6 pints, or 81
servings of two tablespoons each.
- - - - - - - - - - - - - - - - - -
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg,
add 2 tablespoons finely chopped candied ginger with spices, or, add 1
teaspoon grated lemon peel, omit ginger and cloves.
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Silvio / Mlt (11:31:03 am) : Tiramisu
INGREDIENTS
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate
METHOD
Beat the eggs and the sugar with a whisk until pale and frothy.
Beat in the mascarpone a spoonful at a time, then beat in the Marsala.
Place the coffee and whisky or brandy in a shallow dish. Briefly dip the
biscuits into the coffee mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half
the mascarpone mixture.
Sift over a coating of cocoa powder and then repeat.
Chill for at least 6 hours, then serve topped with grated dark chocolate.
========================================================================
Tiramisu
INGREDIENTS
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate
METHOD
Beat the eggs and the sugar with a whisk until pale and frothy.
Beat in the mascarpone a spoonful at a time, then beat in the Marsala.
Place the coffee and whisky or brandy in a shallow dish. Briefly dip the
biscuits into the coffee mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half
the mascarpone mixture.
Sift over a coating of cocoa powder and then repeat.
Chill for at least 6 hours, then serve topped with grated dark chocolate.
========================================================================
Tiramisu
INGREDIENTS
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits.
unsweetened cocoa powder
3 1/2 ounces good dark chocolate
METHOD
Beat the eggs and the sugar with a whisk until pale and frothy.
Beat in the mascarpone a spoonful at a time, then beat in the Marsala.
Place the coffee and whisky or brandy in a shallow dish. Briefly dip the
biscuits into the coffee mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half
the mascarpone mixture.
Sift over a coating of cocoa powder and then repeat.
Chill for at least 6 hours, then serve topped with grated dark chocolate.
========================================================================
TIRAMISU
60g (2oz) caster sugar
lOOml (3 * fl oz) very strong black coffee, freshly made
6tbsp Marsala or sweet sherry
16 sponge fingers
3 eggs, separated,
a pinch of nutmeg
250g (8oz) rnascarpone
60g ( 2oz) plain chocolate, grated
Icing sugar, to decorate
METHOD: Stir half the sugar into the coffee until dissolved and add the
Marsala (or sherry). Arrange half the sponge fingers in the base of a 20cm
(8in) serving dish and drizzle over half the coffee mixture. Beat the egg
yolks and nutmeg with the remaining sugar until thickened, then stir in the
mascarpone. Beat the egg whites until stiff, fold in the mascarpone mixture,
then spoon half over the sponge fingers and smooth. Dip remaining sponge
fingers into the coffee mixture, arrange on top, cover with remaining
mascarpone mixture and smooth. Chill, then before serving sprinkle with
grated chocolate and dust with icing sugar.
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BV/AR (12:21:43 am) : Sorry got booted.
STRAWBERRY-CHEESE BALL
Best served with Rits.
1 cup mayo
1 1/2 cup sharp cheddar cheese, shredded
1/2 cup chopped pecans
2 green onions, chopped
5 oz. strawberry preserves
Mix in ball and refrigerate overnight. Pour 5 oz. strawberry preserves over
ball just before serving.
This can be doubled easily. Looks nice if you put in ring mold and put
preserves in
center, then then garnish like wreath.
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KIm,LA (12:26:14 am) : Pecan Quickies
1 egg white
1 cup brown sugar
2 cups pecans
Beat egg white until stiff. Add brown sugar mix well. Add pecans. Drop by
teaspoonfuls on a greased cookie sheet and bake for 8 to 10 minutes at 350.
Allow cookies to cool completely in pan before removing.
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BV/AR (12:37:28 am) : From newsletter 12/16
HOT BUTTERED RUM FROM THE FREEZER
------------------------------------
Serves 12-24
1 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Rum or Brandy
Cream together butter, sugar and spices with electric mixer. Blend in
softened ice cream. Put into a 4 cup freezer container. Seal and freeze.
To serve, spoon 2-4 tablespoons of mixture into each mug. Add a shot of rum
or
brandy and fill with boiling water. Stir well. This is also good without the
rum if you prefer.
____________________________________________________________________________
(1:08:50 pm) : you could add garlic very easily
ORANGE HONEY SAUCE AND GLAZE
1/3 cup undiluted frozen orange juice 1/3 cup honey
1/3 cup sherry wine
Brush mixture on meats and poultry during final 10 minutes of cooking. or
heat and serve as a table sauce.
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Dawn/NYS (1:12:39 pm) : Asparagus With Honey Garlic Sauce
1 lb. fresh asparagus
1/2 c. Dijon style mustard
1/2 c. dark ale or beer
1/3 c. honey
1 clove garlic, minced
1/2 tsp. dried thyme, crushed
1/2 tsp. salt
Steam asparagus until tender, about 10 minutes. Combine mustard, ale, honey,
garlic, thyme and salt; mix well. Arrange asparagus spears on a serving dish
and top with the honey garlic sauce. Makes 4-6 servings.
----------------------------------------------------------------------------
Dawn/NYS (1:34:49 pm) : Title: Orange Baked Pears
Categories: Desserts
Yield: 6 servings
6 Fresh pear 1/4 c Sugar
2 tb Lemon juice 1 cn (6oz) frozen orange juice
2 tb Cornstarch -concentrate
Halve and core pears. Place, cut-side up, in baking dish. Sprinkle
with lemon juice. In small saucepan, mix together cornstarch and 1
juice can of water. Heat to boiling, reduce heat and simmer,
stirring constantly, until thickened and clear. Pour over pears.
Bake in 350F oven for 30 minutes or until pears are tender, basting
occasionally with sauce. Makes 6 servings.
Origin: The Great Canadian Cookbook, part one, British Columbia.
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Dawn/NYS (1:38:19 pm) : Title: Eggnoggin Plus
Categories: Beverages
Yield: 1 servings
1 1/4 c Milk, chilled 2 tb Sugar
1 Egg pn Ground nutmeg - to decorate
1/4 ts Vanilla extract
Mix all ingredients, except nutmeg, in a blender at high speed until
frothy. Pour into a glass and sprinkle with ground nutmeg.
Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise
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Leslie Wa (1:38:51 pm) : Ozzie's Tropical Eggnog or Coquito
1 can Bordens Condensed Milk
4 egg yolks
1 can coconut cream
blend in blender
2 cups White Puerto Rican Rum (do not subtitute rum)
Refridgerate over night, take out 1/2 hour before serving
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Souzachef (1:39:09 pm) : Rich and Creamy Eggnog
4 cups milk
1 pkg. vanilla instant pudding
1 8-oz. carton refrigerated egg product
1 tsp. vanilla
1 tsp. rum extract or 1/4 cup rum
1/4 tsp. salt
1/4 tsp. nutmeg
Whipped cream if desired,
Nutmeg, if desired
In a large bowl, combine 2 cups milk and the pudding mix; beat 1 minute or
until smooth. Add remaining 2 cups milk, egg product, vanilla, rum, salt an
1/4 tsp. nutmeg; beat well. Cover; refrigerate until serving time. Serve
topped with whipped cream and a prinkle of nutmeg. Makes 10 *-cup serving.
This is delicious -- try it!!
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Bill,DC (4:28:37 pm) : * Exported from MasterCook *
Creamy Spinach Dip
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sour cream
1 pint mayonnaise
1 teaspoon celery salt
1 teaspoon dill -- chopped
1/2 teaspoon onion powder
1/2 cup scallions -- chopped
2 1/8 pounds frozen spinach -- thaw and Squeezed
1 each red bell pepper -- diced
In a bowl, combine the sour cream, mayonnaise and seasonings.
Stir in the onions, spinach and red pepper.
Cover and refrigerate. Keep for Service.
At service time, bake the dip in a 350 degree preheated oven until hot and
bubbly.
Serve with sliced baguettes.
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Bill,DC (5:06:43 pm) : * Exported from MasterCook *
Chocolate Waffles with Ice Cream
Recipe By : The California Culinary Academy
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Breakfast & Brunch
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup sugar
2 cups buttermilk
1/2 cup vegetable oil or melted butter
2 large eggs -- separated
1 teaspoon vanilla extract
Pinch cream of tartar
1 cup chopped pecans (optional)
Ice cream -- for accompaniment
1. Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a
well in center of sifted dry ingredients.
2. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into
the well and mix with dry ingredients.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually
fold into batter, one third at a time. Fold in pecans (if used).
4. Cook in waffle iron according to manufacturer's instructions. Top with
ice cream.
Makes 4 large waffles.
- - - - - - - - - - - - - - - - - -
NOTES : With or without nuts, these chocolaty waffles make a wonderful base
for ice cream and sauces.
Nutr. Assoc. : 0 0 0 0 0 0 1563 0 0 0 1089 0
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Bill,DC (5:07:24 pm) : * Exported from MasterCook *
Egg, Ham, and Cheese Crepes
Recipe By : The California Culinary Academy
Serving Size : 8 Preparation Time :0:15
Categories : Breakfast & Brunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
melted clarified butter (see Note)
2 cups Savory Buckwheat Crepes batter -- (see recipe)
8 eggs
4 ounces shredded Danish ham
4 ounces shredded Monterey jack cheese
1. Heat a 9- or 10-inch crepe pan or skillet over moderately high heat.
Brush generously with melted butter. When butter sizzles, add 1/4 cup of
Buckwheat Crepes batter and swirl to coat pan.
2. Into center of batter gently break one egg, keeping yolk whole. Cook just
until white is set; yolk should remain runny. Top with 1/2 ounce ham and 1/2
ounce cheese. Gently fold sides of crepe in over cheese. Remove crepe to a
warm plate with a spatula. Continue with remaining crepe batter and eggs.
Makes 8 filled crepes.
- - - - - - - - - - - - - - - - - -
NOTES : Almost every creperie and street crepe vendor in France sells a
version of these fried-egg crepes.
Nutr. Assoc. : 0 4341 0 3650 916
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Bill,DC (5:08:31 pm) : * Exported from MasterCook *
Orange Pecan French Toast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/4 cup triple Sec
1/2 loaf texas toast
1 teaspoon melted butter
1/2 cup pecans -- coarsely chopped
2 tablespoons grated orange peel
Using a wire whip, beat together eggs, orange juice, milk, sugar, nutmeg and
vanilla and triple sec.
Dip texas toast into egg mixture and grill on a hot flat top the has been
lightly buttered. (Or sprayed)
Sprinkle evenly with orange peel and pecans and lightly press in the pecans
before turning the toast. Grill until lightly golden brown on both sides.
Serve with maple syrup.
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cheat sally/Wv (5:12:19 pm) : * Exported from MasterCook *
Lemon Puff Pancake
Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:20
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine -- or butter
4 eggs
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup milk
1 dash ground nutmeg
1 lemon -- juice only
2 tablespoons powdered sugar
1. Put margarine into a 10-inch heavy skillet and place in a preheated
400-degree oven.
2. Whisk together the eggs, granulated sugar, flour, milk and nutmeg. Pour
into hot skillet and return to oven. Bake for 12-15 minutes.
3. Remove from skillet and sprinkle with lemon juice and powdered sugar.
Serve at once.
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Serving Ideas : Serve with fresh chilled melon.
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CC/CA (5:15:10 pm) : Holiday Breakfast Casserole
Serves 8
1 12 oz. pkg. hash brown potatoes
1/4 c. butter melted
1 c. diced ham, or thin boiled ham
4 oz. cheddar cheese, shredded
4 oz. Swiss or Jack cheese, shredded
2 eggs
1/2 c. milk
1/4 tsp. seasoned salt
1 4 oz. canned diced green chilies, optional
Salsa to taste, optional
In a greased pie pan, spread hash brown potatoes. Brush with melted butter
and bake at 425 degrees. for 25 minutes.
Layer ham, cheeses and chilis on crust. Combine eggs milk and salt and place
on top of ham/cheese mixture. Bake at 350 degrees for 30 to 35 minutes.
Place salsa on top when serving. This does very well when made in large
quantities, in larger pans.
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Bill,DC (5:18:33 pm) : * Exported from MasterCook *
Gingered Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :6:00
Categories : Salads Fruit
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely
Prepare all fruit by washing, peeling if desired, removing pits and slicing
into bite-size pieces. Melons may be scooped out with a melon baller, if
desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind,
honey, and ginger together. Pour over fruit, toss, and marinate for at least
six hours. Serve chilled or at room temperature.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0
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Bill,DC (5:19:21 pm) : * Exported from MasterCook *
Strawberries Romanoff
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 quarts fresh strawberries -- cleaned and halved
1/2 cup Cointreau
2 tablespoons sugar
1 cup heavy cream -- whipped
1 pint vanilla ice cream
1/4 cup lemon juice
Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow
the ice cream to defrost slightly -- put it in the bottom part of the
refrigerator instead of the freezer.
Whip the cream until stiff. In another bowl, beat the vanilla ice cream with
a wooden spoon. Fold in the whipped cream, lemon juice, and remaining
Cointreau and blend until smooth. Pour the whipped ice cream over the
chilled strawberries. Serve at once.
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Nutr. Assoc. : 0 0 0 0 741 0
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cheat sally/Wv (5:20:11 pm) : * Exported from MasterCook *
Applejack Apples
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Fruits Recipes With Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 apples -- medium size
3 tablespoons lemon juice
applejack -- * see note
2 tablespoons unsalted butter
apple cider
* Use Calvados, a French apple brandy, or regular brandy if preferred. Red
wine may also be used with excellent results.
1. Arrange the apple slices in a glass baking dish. Sprinkle with lemon
juice and Applejack or your choice of brandies or wine. Dot with the butter.
Add enough apple cider to fill the dish to a depth of 1 inch.
2. Bake in a preheated 375-degree oven for 20 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve chilled, or warm with vanilla ice cream.
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Bill,DC (5:20:14 pm) : * Exported from MasterCook *
Apple Crisp
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
Place apple slices in two quart baking dish. Sprinkle with lemon juice.
Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch
chunks. Blend into dry ingredients, using a pastry blender or two forks.
When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn
oven down to 350 degrees and bake for 30 minutes more.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve warm with vanilla ice cream or whipped cream.
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Bill,DC (5:21:09 pm) : * Exported from MasterCook *
Eggs Florentine
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:20
Categories : Breakfast Eggs
Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 10 oz pkgs frozen spinach -- chopped
8 poached eggs
1 cup Mornay sauce
1/4 cup Parmesan cheese -- grated
Steam the spinach according to package directions. Drain thoroughly,
squeezing out as much moisture as possible.
Poach eggs. Place spinach in a a layer on bottom of a buttered baking dish;
top with the poached eggs. Pour Mornay sauce over all and sprinkle with
cheese.
Broil for 5-10 minutes, or until top is brown.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with brioche, fruit salad, and Bloody Marys'.
Nutr. Assoc. : 1424 541 0 0
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cheat sally/Wv (5:21:25 pm) : * Exported from MasterCook *
Baked Peaches In Wine
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:35
Categories : Desserts Fruits
Recipes With Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 peaches
2 tablespoons butter or margarine
1 cup cookie crumbs
1/4 cup butter or margarine
2 tablespoons brown sugar
1 egg yolk
2 tablespoons rum
1/4 cup Madeira
1. Prepare peaches by peeling, cutting in half and removing pits. Scoop out
the center of peaches with melon baller to enlarge the area where you
removed the pits.
2. Grease a baking dish generously with 2 tablespoons butter or solid
margarine. Use a dish that can also be taken to the table for serving the
peaches when cooked.
3. Lay peaches, cut side up, in baking dish.
4. In a mixing bowl, mix the cake or cookie crumbs, scooped out centers of
peaches, 1/4 cup melted margarine or butter, brown sugar, egg yolk and rum.
Blend well. Mixture will be very grainy and damp. Add more rum and butter to
reach correct consistency.
5. Fill cavity of each peach half with crumb mixture and sprinkle the wine
on top.
6. Bake in preheated 350-degree oven for 30 minutes, basting frequently with
juices in pan. Let set 5 minutes and serve.
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Serving Ideas : Serve as a very special dessert.
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Bill,DC (5:22:13 pm) : * Exported from MasterCook *
Huevos Rancheros
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
2 tablespoons onion -- finely chopped
1 clove garlic -- minced
2 tablespoons green pepper -- finely chopped
6 eggs
1 tablespoon picante sauce
2 tablespoons mild salsa
Melt butter in large frying pan. Saute onions, garlic, and pepper until
soft. Beat eggs until light and pour into frying pan. Cook over very low
heat, stirring constantly. When eggs begin to harden, add picante sauce and
salsa, continuing to cook and stir until eggs are set. Serve immediately.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with flour tortillas, grated cheese, and salsa.
NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado Salad,
and Tequila Sunrises.
Nutr. Assoc. : 0 0 0 0 0 0 1325
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Bill,DC (5:23:00 pm) : * Exported from MasterCook *
Eggs Benedict
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole English muffins -- toasted
4 slices ham -- cooked
4 poached eggs
1/2 cup Hollandaise sauce
1/4 teaspoon paprika
6 tablespoons butter
Saute slices of ham in three tablespoons butter over medium high heat. Drain
and keep warm. Poach eggs and drain on tea towels. Toast English muffins.
For each serving, butter one half of English muffin. On other half, place a
slice of ham, top with a poached egg, and drizzle two tablespoons of sauce
over it. Sprinkle with paprika.
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Serving Ideas : Spinach or asparagus make a nice side dish.
NOTES : Mornay Sauce may be substituted for Hollandaise.
Nutr. Assoc. : 0 242 541 728 0 0
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cheat sally/Wv (5:24:27 pm) : * Exported from MasterCook *
Baked Tomatoes and Eggs
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons margarine
2 large onions -- sliced thinly
6 tomatoes -- peeled, sliced
1 tablespoon fresh basil -- chopped fine
1/2 teaspoon hot pepper sauce
4 large eggs
salt -- to taste
black pepper -- to taste
1. Grease 4 ramekins or serving dishes with a tablespoon of margarine. Heat
oven to 350 degrees.
2. In a heavy saucepan or skillet, melt remaining 4 tablespoons margarine.
Saute the onions until tender and translucent. Add tomatoes, basil, hot
pepper sauce, salt and pepper to taste. Simmer, stirring often, for 10
minutes.
3. Pour the mixture evenly into the ramekins. Top each with an egg. Bake
6-10 minutes or until eggs are done to your taste. While still hot, sprinkle
1 tablespoon shredded cheese over top if desired. Serve immediately.
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Serving Ideas : Serve with Southwest Cornbread, a recipe in this cookbook.
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SueA, CA (6:26:45 pm) : Pumpkin Marble Cheesecake
10 servings
1 1/2 Cups Gingersnap Crumbs
1/2 Cup Finely Chopped Pecans
1/3 Cup Margarine, Melted
16 Ounces Cream Cheese, Softened
3/4 Cup Sugar
1 Teaspoon Vanilla
3 Eggs
1 Cup Canned Pumpkin
3/4 Teaspoon Cinnamon
1/4 Teaspoon Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices
to remaining batter; mix well. Alternately layer pumpkin and cream cheese
batters over crust. Cut through batters with knife several times for marble
effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
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SueA, CA (6:28:01 pm) :
CHOCOLATE AMARETTO CHEESECAKE
NB: Already a rich dessert, this cheesecake is made even more delicious
by the addition of chocolate and amaretto. As cheesecakes are egg-based, it
is very important to cook at a low-temperature and to store in the
refrigerator.
Ingredients
CRUST:
~~~~~~
1.25 cups chocolate wafer crumbs, or,
1 cup graham wafer crumbs & 1/4 cup cocoa
2 tablespoons sugar
1/4 cup melted butter
FILLING:
~~~~~~~~
16 oz. [450g] cream cheese
1/2 cup sugar
2 large eggs
6 oz. [170g] semisweet chocolate, melted and cooked.
1/2 teaspoon almond extract
1 teaspoon vanilla
1/3 cup amaretto
2/3 cup sour cream
TOPPING:
~~~~~~~~
2 oz. [55g] semisweet chocolate
1 teaspoon shortening
Preparation
Combine crumbs, sugar and melted butter and press into bottom and halfway up
sides of greased 8-inch springform pan. Chill while making filling.
Beat cream cheese until smooth. Beat in sugar gradually. Beat in eggs
one at a time at low speed. Add cooled chocolate, flavourings, amaretto and
sour cream. Beat at low speed until thoroughly blended then pour into
prepared pan.
Bake at 300F [150C] for 1 hour. Turn off heat and leave cake in oven for 1
hour longer. Cool in pan at room temperature, then chill for at least 24
hours in refrigerator.
For topping, melt chocolate with shortening and spread over top of cake.
(Serves 8)
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(6:28:42 pm) : Chocolate Raspberry Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 each Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
* Cookie crumbs should come from 18 Cream Filled Cookies that
have been finely crushed. ** This 6 ozs of Chocolate chips should
be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time,
beating well after each addition. Blend in sour cream and vanilla;
pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing
at medium speed on eletric mixer until well blended. Add Red
Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls
of chocolate cream cheese batter over plain cream cheese batter,
do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring
until smooth. Spread over cheescake. Chill. Garnish with additonal
whipping cream, whipped, raspberries and fresh mint leaves, if
desired.
- - - - - - - - - - - - - -
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(6:29:52 pm) : Walnut Brownie Cheescake
CRUST:
1-1/4 cups fine chocolate wafer crumbs (about 25 cookies, processed in
blender or food processor)
3 tablespoons melted margarine
FILLING:
4 cups (30 oz.) Sargento Light Ricotta Cheese
1-1/4 cups packed light brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup half-and-half
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup (2 oz.) coarsely chopped walnuts
Confectioners sugar (optional)
Lightly grease sides of 8 or 9-inch springform pan. Combine crust
ingredients; mix well. Press evenly over
bottom of pan. Chill while preparing filling. In bowl of electric mixer,
combine Ricotta cheese, brown sugar,
cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Add eggs,
one at a time; beat until smooth. Stir
in walnuts. Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or
until center is just set. Turn off
oven; cool in oven with door propped open 30 minutes. Remove to wire cooling
rack; loosen cake from rim
of pan with metal spatula. Cool completely; chill at least 4 hours. If
desired, sift confectioners sugar over
cheesecake immediately before serving.
8 servings.
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(6:31:42 pm) : Fudge Truffle Cheescake
Category: Cakes & Pies
Ingredients
Chocolate Crumb Crust (below)
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
Directions
Preheat oven to 300. Prepare chocolate crumb crust. In large mixer bowl,
beat cheese until fluffy. Gradually
beat in sweetened condensed milk until smooth. Add remaining ingredients;
mix well. Pour into prepared pan.
(9 inch) Bake 1 hour and 5 minutes or until center is set. Cool. Chill.
Garnish as desired. Refrigerate leftovers.
Chocolate Crumb Crust: in medium bowl, combine 1 & 1/2 cups vanilla wafer
crumbs (about 45 wafers) 1/2
cup confectioners' sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or
butter, melted. Press firmly
on bottom of 9-inch springform pan
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(6:36:37 pm) : Strawberry-Glazed Cream Cheese Cake
From Bon Appetit (cover recipe)
February, 1981
10-12 Servings
Crust
3/4 Cup coarsely ground walnuts (3 oz)
3/4 Cup finely crushed graham crackers
3 Tbsp melted unsalted butter
Filling
4 8-ounce packages cream cheese, room temp.
4 eggs
1 1/4 Cup sugar
1 Tbsp fresh lemon juice
2 tsp vanilla
Topping
2 Cup sour cream
1/4 Cup sugar
1 tsp vanilla
Strawberry Glaze (optional)
1 quart medium strawberries
1 12-ounce jar red raspberry jelly
1 Tbsp cornstarch
1/4 C Cointreau
1/4 C water
Position rack in center of oven and preheat to
350F. Lightly butter 9 or 10 inch springform pan.
For crust: Combine walnuts, graham cracker crumbs
and butter. Press conpactly onto bottom of pan.
For filling: Beat cream cheese in large bowl of
electric mixer until smooth. Add eggs, sugar, lemon
juice and vanilla and beat thoroughly. Spoon over
crust.
Set pan on baking sheet to catch any butter that may
drip out. Bake 10 inch cake 40-45 minutes or 9 inch
cake 50 to 55 minutes. (Cake may rise slightly and
crack in several areas; it will settle again, cracks
will minimize and topping will cover it up.) Remove
from oven and let stand at room temp 15 minutes.
Retain oven temperature at 350.
For topping: Combine sour cream, sugar and vanilla
and blend well. Cover and refridgerate. When cake has
finished baking, spoon topping over, starting at center
and extending to within 1/2 inch of edge. Return to
oven and bake 5 minutes longer. Let cool, then
refridgerate cheesecake for at least 24 hours or,
preferably, 2 to 3 days.
For glaze: Several hours before serving, wash and hull
berries and let dry completely on paper towels. Combine
a little jelly with cornstarch in saucepan and mix well.
Add remaining jelly, Cointreau and water and cook over
medium heat, stirring frequently, until thickened and
clear, about 5 minutes. Cool to lukewarn, stirring
occasionally.
Using knife, loosen cake from pan; remove springform.
Arrange berries pointed end up over top of cake.
Spoon glaze over berries, allowing some to drip down
sides of cake. Return to refridgerator until the
glaze is set.
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(6:40:48 pm) :
Superb Sour Cream Cheesecake
Crumb Crust ...
~~~~~~~~~~~
9oz sweet biscuit crumbs
* teaspoon cinnamon
shake each of nutmeg and ground cloves
4* oz butter, melted
Combine. Press over base and 2/3 of way
up the side of 8" tin.
(I use a 'springform'). Chill.
Filling ...
~~~~~~~
8 oz cream cheese (250g)
8 oz cottage cheese (250g)
3 eggs
1 cup castor sugar
1 carton sour cream (300ml)
3 tablespoons lemon juice
2 tablespoons grated lemon rind
2 tablespoons cornflour, sifted
Sieve the cream and cottage cheese into a
bowl. Beat well until smooth.
Add eggs, one at a time, beating in well.
Blend in sugar, sour cream, juice, rind,
and cornflour last of all.
Pour carefully into chilled crumb crust.
(Mixture should just reach the top of the
crust - don't panic if its higher all will
be well after cooking!)
Bake in a moderate to slow oven
(150 C approx, depending on your oven)
for 50-60 minutes. (Place tin onto a baking
sheet (pizza tray is best) as some butter
oozes out during baking).
After cooking time is up (DO NOT OVERCOOK!), leave in oven (off tray) with
door ajar, till cold.
Note:
We normally cook this in the evening ,
then leave in oven overnight.
It looks runny like a custard which then
sets. Leave it for some time to enhance its
flavour (if you can!!)
Shake the oven tray after cooking time up,
and if really wobbly then its not cooked.
If its cracked its usually cooked.
The beating can be done by hand or
food processor.
This cheesecake freezes well!.
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