Recipe: Assorted Holiday Recipes (53) 1997-12-23

Assorted Holiday Recipes (53) 1997-12-23

Garlic Potatoes and Cheese
Basic Turkey Gravy
Perfect Gravy
Turkey Gravy
Turnip and Onion Gratin
Peanut Butter Fudge
Effortless Gravy with Cranberry Sauce
Steaming Hot Holiday Punch
Cafe Speciale
Sassy Sodas
Bacon Muffins
French Breakfast Puffs
Meal In A Muffin Pan
Chocolate Fudge
Hot Spiced Cider
Brandied Pancakes
Easy 'dump' Carrot Cake
...Easy Cream Cheese Icing
Cinnamon and Carrot Cake
Truckstop Frito Pie
Bonehead Chicken
Crock Pot Potato Soup (aka Cholesterol Fest)
Fish Patties
Salmon Fettuccine
Salmon Patties
Alaska Salmon Potato Cakes
Alaska Salmon Calzone
Bread Pudding Surprise
Salmon Salad
Bratwurst Patties
Cold Salmon Mousse With Cucumber Sauce
Black Bean Casserole Ole
Helen's Tortilla Casserole
Cocktail Meatballs
Diane's Apple Crisp Topping
Rhubarb
White Chili
Chicken Korma
The Best Chili
Christmas Bread Pudding
Salmon Casserole
Chicken Cheese Rolls
Royal Decorating Icing
Creamy Cajun Chicken With Pasta
Hot Crab Dip
Stuffed French Toast
Kentucky Bourbon French Toast
Parmesan Wafers
Blueberry Stuffed French Toast
Low Fat Dip
Amaretto Fudge
Fabulous Fudge
Really good fudge-like brownies

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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(6:48:27 pm) : Garlic Potatoes & Cheese
SERVES: 4-6
INGREDIENTS
3 lb (1.5 kg) potatoes
Half pint (275ml) milk
Half pint (275ml) double cream
3 oz (85g) butter
5 oz (150g) gruyere cheese (or cheddar)
salt
fresh ground black pepper
1 clove of garlic crushed
Pinch of nutmeg
INSTRUCTIONS
1) Preheat oven to (160 C), (325 F), (Gas Mark 3)
2) Peel the potatoes, cut into thin slices, wipe clean do not soak
3) Add milk to saucepan, season with salt,pepper and nutmeg
4) Add in butter, cook over a moderate heat for 1 minute, stir
5) Increase heat and bring to the boil slowly,stirring continously
6) Add potatoes and cream continue stirring for 1 minute
7) Reduce heat and simmer for 10 minutes
8) Grease the bottom of a shallow ovenproof dish with butter and garlic
9) Pour in mixture and sprinkle with cheese
10) Bake for 90 minutes until top becomes crisp and golden
Serve Immediately
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SueA, CA (6:49:11 pm) :
BASIC TURKEY GRAVY
1/ 4 cup turkey fat (from drippings)
4 tablespoons flour
2 cups turkey stock (from giblets) or broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning (optional)
Heat fat in the bottom of the turkey roasting pan, scraping loose any
cooking crusts. Stir in flour to make a paste and cook 1 minute. Add stock
and stir to deglaze pan, and blend with flour mixture. Pour mixture into a
saucepan if desired. Cook until gravy thickens and boils lightly. Stir in
salt, pepper and seasoning. Simmer a few minutes; keep warm until serving
time.
Variations: Brown Gravy Add 1/4 teaspoon Kitchen Bouquet or Gravy Master for
darker color. Stir in 1/4 cup tomato paste or currant jelly for richer
flavor. Cream Gravy Prepare Basic Turkey Gravy using 1 cup turkey stock and
1 cup cream or half-and-half. Thickening may be half flour and half corn
starch for glossy gravy.
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(6:52:53 pm) :
Perfect Gravy
Sprinkle 2 tablespoons of flour in a non stick pan.
(Do not add fat at this stage.) Brown the flour over
medium heat. This will add color to your gravy. Stir
frequently. Do not burn.
Add 3 tablespoons of fat, 1 tablespoon at a time,
using a spatula to turn the mixture paste-like. Your
gravy will have no lumps if this paste has no lumps.
Add 1 cup of stock. Cook and stir the gravey until it is smooth and boiling.
Season it with salt, pepper, paprika, garlic, celery salt, nutmeg, etc. (I
also add
Chervil).
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BV/AR (6:59:30 pm) : Turkey Gravy
First drain all fat and juice from roasting pan into a large glass measuring
cup. Let stand
for fat to float on top, then pour off all but 1/3 cup of the fat if turkey
weighed 14 lbs.,
and a correspondingly less amount for a smaller turkey. Return fat and juice
to roasting
pan. Add 1/3 c flour and stir and scrape until flour is blended in smoothly
and the
residue on bottom of pan is loosened. Add 2 1/2 c giblet broth or 2 1/2 c
broth and milk.
Place over low heat, stir constantly, shifting pan back-and-forth so gravy
cooks evenly.
Boil 5 min.. If gravy becomes too thick, add more liquid. Season with salt
and pepper. If
unthickened pan gravy is preferred, skim all but 2 T of fat from pan juices,
add 1 1/2 c
broth, place over heat and stir and scrape until residue dissolves. Add 1/2
c cooked,
mashed chestnuts to pan gravy for delicious variation. Makes 2 1/2 c
thickened gravy.
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(7:03:50 pm) :
Bill,DC (8:35:26 pm) : * Exported from
MasterCook *
Turnip and Onion Gratin
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 1/2 pounds turnip -- washed and grated
3/4 pound onion -- chopped
2 tablespoons cornstarch
3/4 cup grated parmesan cheese
1 cup heavy cream
In a large bowl, toss the turnips and onions with the
cornstarch and the
parmesan cheese, salt and pepper. Transfer to 2
inch hotel pans, patting
down. Drizzle the cream evenly over the mixture,
sprinkle with more parmesan
cheese and bake in a preheated 375 degree oven
for 25-30 minutes or until
the top is golden.
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Leslie Wa (7:06:21 pm) : Peanut Butter Fudge
3 cups white sugar
1/4 Cup margarine
2/3 Cup Evaporated milk
1 7 oz. jar marshmallow cream
1 cup chpped nuts (optional)
1 Cup Chunky peanut butter
1 tsp. Vanilla
Combine sugar, margarine & milk to a boil stirring constantly until it come
to a full boil, boil 5 mins, keep stiring to prevent scorching. Remove from
heat stir in marshmallow cream, vanilla, and peantu butter. Beat until well
blended. pour into 9x13 pan. cool and cut. Makes approx. 3 pounds.
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(7:11:33 pm) :
Effortless Gravy with Cranberry Sauce
The addition of store-bought whole-berry
cranberry sauce to a basic recipe for turkey gravy
ensures that first-time gravy makers will end up
with a sauce that has both depth of flavor and
color.
3-1/2 tablespoons pan drippings from a roasted
Butterball turkey
3-1/2 tablespoons all-purpose flour
1-1/4 cups broth made from the turkey giblets or
canned chicken broth
1/4 cup cream sherry or cranberry juice
1/2 cup whole berry cranberry sauce
Salt and freshly ground pepper to taste
1. Put the turkey drippings into a small saucepan
and heat over medium heat. Add the flour, stirring
continually with a whisk or wooden spoon; cook
for 1 minute, taking care not to let the flour mixture
brown. Slowly whisk in the giblet or chicken broth
to make a smooth mixture. Whisk in the sherry or
cranberry juice and continue to stir constantly until
the mixture comes to a boil and thickens.
2. Reduce heat to low and stir in the cranberry
sauce until incorporated. Season the gravy to taste
with salt and pepper. Keep warm over very low
heat until ready to serve.
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cheat sally (7:21:49 pm) : * Exported from MasterCook *
Steaming Hot Holiday Punch
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :0:45
Categories : Beverages Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups apple juice
3 cups orange juice
6 cups cranberry juice cocktail
3/4 cup maple syrup
2 teaspoons powdered sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
cinnamon sticks -- *see note
* Cinnamon sticks are optional but make a very pretty addition as stirrers
in steaming hot mugs of punch.
Combine all the ingredients in a very large heavy pan, except the cinnamon
sticks. Bring to a boil and turn to simmer for few minutes. You can put the
ingredients in a crockpot after it has boiled and keep warm over low heat.
This recipe can be easily doubled or halved.
- - - - - - - - - - - - - - - - - -
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(7:23:50 pm) :
Cafe Speciale
4 teaspoons chocolate syrup
1/2 cup heavy cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1-1/2 cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream, 1/4
teaspoon cinnamon, nutmeg,
and sugar. Whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour
coffee into cups. Stir to blend
with syrup. Top with whipped cream.
Serves 4
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(7:24:34 pm) : Sassy Sodas
1 pint chocolate ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
instant coffee powder
Spoon coffee and ice cream into blender container, add rum and coffee that
has been finely ground to a
powdery texture. Blend on high speed until creamy smooth. Pour into tall
glasses, adding a scoop of vanilla
ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve
with long-handled spoons and soda
straws.
Serves 4-6
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BV/AR (7:33:29 pm) : BACON MUFFINS
2 cups Bisquick baking mix 2/3 cup cold water or milk
2 tablespoons sugar 6 slices bacon, crisply
1 egg fried and crumbled (1/4 cup)
Heat oven to 4OO. Grease 12 medium muffin cups or use paper baking cups. Mix
baking mix, sugar, egg
and water with fork; beat vigorously 1/2 minute. Stir in bacon. Fill muffin
cups 2/3 full. Bake 15 minutes.
Serve warm. 12 muffins.
FRENCH BREAKFAST PUFFS
1/3 cup shortening
1/4 teaspoon nutmeg
1/2 cup sugar
1/2 cup milk
1 egg
1/2 cup sugar
1 1/2 cups Gold Medal flour*
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
* cup butter or margarine, melted
* teaspoon salt
Heat oven to 350. Grease 15 medium muffin cups. Mix shortening, * cup sugar
and the egg thoroughly.
Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill
muffin cups 2/3 full. Bake 20 to 25
minutes.
Mix 1/2 cup sugar and the cinnamon. Roll hot puffs in melted butter, then in
sugar mixture. Serve warm. 15
puffs.
*lf using self-rising flour, omit baking powder and salt.
MEAL IN A MUFFIN PAN
1 can (15* ounces) corned beef hash
Salt and pepper
* package corn muffin mix
6 eggs
Heat oven to 400. Generously grease 12 muffin cups. Press about 2
tablespoons hash in each of 6 muffin
cups, making deep indentation in center of hash. Break an egg into each hash
cup; season with salt and
pepper.
Prepare half package muffin mix as directed; fill remaining muffin cups 1/2
full. Bake 15 to 20 minutes or
until muffins are golden brown and eggs are desired doneness. 4 to 6
servings.
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(7:33:56 pm) :
CHOCOLATE FUDGE
Butter
4 cups superfine sugar
1 1/4 cups whipping cream
1/2 cup less 2 teaspoons light corn syrup
1/3 cup cocoa
1/4 teaspoon salt
1 cup pecans or walnuts, optional
Prepare thermometer bath. Grease sides of
3-quart saucepan with butter. In a large saucepan
combine sugar, whipping cream, corn syrup,
cocoa and salt . Cook sugar mixture over low
heat, stirring constantly, until sugar is dissolved, 20
to 30 minutes.
Increase heat to medium and heat mixture to a
boil. Dip pastry brush in boiling water from
thermometer bath; gently brush down any crystals
that may have formed on side of pan, using as little
water as possible. Insert thermometer from bath
into fudge mixture. Reduce heat to medium-low,
while still retaining a boil. Do not stir from this
point until mixture reaches soft-ball stage, about 1
1/2 to 2 hours. Test for soft-ball stage.
Place saucepan directly into 1 inch of cold water
in sink. Allow to sit without stirring until mixture is
lukewarm, about 110 degrees.
Grease an 8-inch-by-8-inch pan.
Stir mixture until fudge thickens. Stir in nuts, if
using. Pour into prepared pan. Let set slightly;
score into pieces. When cool, store in airtight
container. This fudge can be frozen. Makes 24
pieces.
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BV/AR (7:38:07 pm) : Hot Spiced Cider
1 med. orange
2 qts. unsweetened apple cider
2 c water
1 t whole allspice
16 whole cloves
2 (2") sticks cinnamon
Combine first 6 ingredients in a 3 qt. saucepan, and bring to boil;reduce
heat, and simmer
15 min. Strain mixture, discarding the spices; pour into cups. Serve with
stick cinnamon.
Yield: 10 cup
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BV/AR (7:51:03 pm) : Kids love these pancakes! You can do their initials or
simple designs, just be creative.
BRANDIED PANCAKES
2 cups Bisquick baking mix
1 1/3 C milk
1 egg
Beat all ingredients with rotary beater until smooth. Grease griddle if
necessary. Drizzle batter from
teaspoon onto hot griddle to form an initial. (Initials must be made
backwards to make them appear right
when pancakes are served.)
When bottom side of initial is brown, pour about 1/4 cup batter over
initial. Turn when bubbles appear. Bake
other side until golden brown. About 18 pancakes.
You can also use regular pancake mix.
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(8:19:44 pm) :
EASY 'DUMP' CARROT CAKE
ADD INGREDIENTS IN ORDER GIVEN:
BEAT UNTIL LIGHT AND FLUFFY:
1/3 cup Light corn syrup
1 cup Granulated sugar
1 cup Brown sugar
ADD ONE AT A TIME:
4 Eggs
ADD AND CONTINUE BEATING:
1 1/2 cups Salad oil
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
3 cup Raw carrots; grated fine
1 teaspoon Vanilla
FOLD IN GENTLY WITH VERY LITTLE MIXING:
2 cup Sifted flour
2 teas Baking soda
3/4 teas Salt
1 cup Pecans; chopped
*See Cream cheese icing below
Preheat oven to 350 . Prepare 3- 8 or 9 inch round cake pans: grease and
flour, then place a circle of
parchment in bottom of each pan; grease and flour the parchment also. Beat
sugar, corn syrup and oil until
light and fluffy. Add eggs, beating, one at a time. Add carrots; beat.
NOTE: Be sure you beat this a long time. I beat the entire time I grate
carrots. Do not beat much after
adding flour.
Bake 45-55 minutes or, when, touched lightly with your finger, the cake
barely springs back up. Loosen sides
of cake in pans, if necessary, with a thin-bladed knife. Cool in pans 10
minutes, then turn out onto
foil-covered cardboard circle the same size as the cake; cool.
Makes about 10-15 party-sized servings OR about 30 wedding cake-sized
pieces. *See below.
TIPS:
DO NOT DOUBLE THIS RECIPE: Only one recipe will fit in an ordinary mixer
bowl at once.
One recipe makes one -10" cake layer, plus 2-6" layers.
One recipe is not quite enough for 1-14" layer
Two recipes make one -14" layer plus 1-10" layer
One bag of carrots makes a little more than 2 recipes.
Cake tends to stick in the pans: Line pan bottoms with baker's parchment
then grease and flour the
parchment too!
QUANTITIES FOR LARGE CAKES (such as for wedding cakes)
Recipes make one-16" layer, or one -12", plus one -8" layer, or 2-10" layers
plus 1-6" layer.
A 12" and 6" 2-layer cake requires over one -2 lb. bag of carrots and 3
recipes.
For a 2-layer 14",10",6" cakes, use 5 lb. carrots
4 cups pecans plus 10 recipes
Also needed are 3 pk. carrots
1/2 bags brown sugar
10 cups pecans
Over 1qt Crisco oil.
EASY CREAM CHEESE ICING
I don't use real cream cheese because (as I understand it) cream cheese must
be kept refrigerated until
within one hour to serving. So I make 'artificial' Cream Cheese Icing in the
following manner...easy
too!
To one recipe of your favorite buttercream icing, add 1 cup Cream cheese
pastry filling.
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(8:22:47 pm) :
Cinnamon and Carrot Cake(1lb)
Category: Cakes
Ingredients...
* lb wholemeal flour
1 tbsp cinnamon
1 tsp nutmeg
* tbsp baking powder
4 oz butter or marg
4 oz honey
4 oz sugar
* lb carrots, peeled and grated finely
Instructions...
1.Preheat the oven to 170 C Gas 3.
2.Mix together the flour, spices and baking powder in a large bowl.
3.Melt the butter, honey and sugar together in a saucepan and stir his
mixture into the flour,
combining thoroughly. Stir in the grated carrots.
4.Put the mixture into a well grased 1 lb loaf tin and bake for 60-80
minutes until it feels firm to
the touch and a skewer inserted into the centre comes out clean. Leave the
cake in the tin for
10 minutes then turn on to a cooling rack.
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(8:34:48 pm) :
Truckstop Frito Pie
prep time: 5-10 minutes
serves: 2-3
You can pick up most, if not all, ingredients at the Texaco Superstore near
you. Some of my more uncouth friends opt just to pour the entire saucepan of
chili/cheese right into the Frito bag and munch
away!
Equipment:
saucepan
spoon or something to stir with
Materials:
One can chili (with or without beans)
One medium-sized package Velveeta Cheese, cubed (with or without peppers)
One medium-sized package of Fritos
One small onion, chopped (optional)
Procedure:
1.Warm the chili and cheese cubes in the saucepan over medium heat until the
cheese is melted.
2.Blend well.
3.Place a few handfuls of Fritos on a plate and ladle chili/cheese sauce
over them.
4.Top with chopped onion.
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(8:37:39 pm) :
Bonehead Chicken
Equipment:
9x9 pan
can opener
fork
Materials:
4 boneless, skinless chicken breasts
1 can cream of mushroom (you can also use any other cream soup)
1 pkge. onion soup mix
1 cup rice
Procedures:
1.put the rice into the pan, then lay the chicken over top.
2.spread the onionsoup mix over the chicken then top with the cream soup,
and about 1/2 can of water.
3.cover with foil and bake at 325 for 45-50 minutes.
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(8:40:22 pm) :
Crock Pot Potato Soup (aka Cholesterol Fest)
prep time: 3 hours or more
serves: 4 hungry/6 polite people
This is a good dish to throw together before you go to evening c lasses, the
nice thing about the crock
pot is that you don't really have to worry about overcooking. If you won't
have time to add the spices
later, toss them in with everything else at the beginning.
Equipment:
good sized crock pot
sharp knife
potato peeler
potato masher or similar smushing type object
Materials:
6 medium sized potatoes
1+1/2 cups heavy cream
4 cups milk
1 stick butter/margarine
1/2 tsp. sage
1/2 tsp. oregano
1/2 tsp. salt
1 tsp. pepper
2 tsp. dill
Procedures:
1.Wash the potatoes, peel them, and slice into small bits.
2.Toss potato bits into crock pot.
3.Add cream, milk and butter/margarine.
4.Turn crock pot on high, cover.
5.Go do something else for about three hours.
6.Uncover, add spices, Smush mixture, if level is low, add some more milk,
cover again.
7.Procrastinate for another hour.
8.Uncover, mush until smooth.
9.Serve with bread/refrigerate 'til later.
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Bobbi,SC (8:58:53 pm) : Fish Patties
1 can salmon
1 egg, beaten
saltine cracker crumbs
salt & pepper
Open can of salmon. Remove the bones, skin, etc. Place salmon in bowl.
Mix in egg and enough cracker crumbs to make a consistency of meatloaf.
Salt and pepper as desired.
Make into patties and fry in frying pan until light brown. Serve with lemon.
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(9:00:27 pm) : SALMON FETTUCCINE
1 can (7 1/2 oz.) Alaska salmon
2 Tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tablespoons sherry
2 Tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tablespoon chopped parsley
Drain and flake salmon. Set aside. Melt margarine in a medium saucepan over
medium heat; Remove from
heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk
in milk and sherry; cook, stirring
frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients
except fettuccine and parsley; cook
2-3 more minutes, until heated through. Meanwhile, cook pasta according to
package directions; drain and
place on serving platter. Spoon sauce over pasta and sprinkle with parsley
to serve.
Makes 4 appetizer servings or 2 main dish servings.
Nutrients Per Serving (calculated for
main dish serving):
Calories:
877
Protein:
48.4 g
Carbohydrates:
113 g
Fat-Total:
23.1g
Cholesterol:
86 mg
Sodium:
952 mg
Dietary Fiber:
8.48 g
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(9:01:42 pm) : SALMON PATTIES
1 can (151/2 oz.) Alaska salmon
3/4 cup dry bread crumbs
1/2 cup thinly sliced green onions
1/4 cup chopped parsley
1 teaspoon dill weed
3 egg whites
2 Tablespoons lemon juice
1 Tablespoon vegetable oil
Hamburger buns, optional
Lettuce leaves, optional
Tomato slices, optional
Drain and flake salmon, reserving 1/3 cup liquid. Mix together flaked
salmon, bread crumbs, green onions,
parsley and dill. Mix in egg whites, lemon juice and reserved salmon liquid.
Form mixture into 4 patties. Heat
oil in non-stick frying pan. Saute patties over medium heat until golden
brown on both sides. Place salmon
patties on hamburger buns; garnish with lettuce leaves and tomato slices, if
desired.
Makes 4 servings.
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(9:03:43 pm) :
ALASKA SALMON POTATO CAKES
1 can (14-3/4 oz.) Alaska salmon
2-1/2 cups prepared mashed potatoes
2 egg whites
1 tbsp. chopped parsley
1/2 cup sliced green onions
oil for frying
dry bread crumbs
Horseradish-Dill Sauce
Drain salmon and break into chunks*. Set aside. Mix together potatoes with
egg whites and parsley until
smooth and well combined. Gently fold in salmon and green onions. Heat oil
in a large skillet over medium
high heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry
2 to 3 minutes on each