Recipe: Assorted Recipes (10) - 11-21-97 Recipe Swap (updated)

10 ASSORTED RECIPES
Recipe Swap - November 21, 1997

RECIPES IN THIS FILE:
Cranberry Ring Mold with Apple-Pecan Salad Filling
Carrot Puff
Strawberry Spinach Salad
Sourdough Bread
Cherry Coconut Bars
Pasta House Salad
Fajitas
Hot and Smoky Peppered Corn Bread
Marinated Mushrooms and Pearl Onions
Fall Butternut Squash Risotto

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CRANBERRY RING MOLD WITH APPLE-PECAN SALAD FILLING

2 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup boiling water
1/4 cup fresh lemon juice
2 cans (16 oz. each ) cranberry sauce
1/2 cup cold water
1/2 tsp bottled horseradish
3 dash liquid red pepper seasoning
1/4 tsp salt
Apple-Pecan Salad Filling (recipe follows)

In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice; set aside.

Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.

Pour into a 6 cup ring mold that has been rinsed with cold water. Chill about 4 hours, or until firm.

TO SERVE:
Unmold onto round serving plate. Fill center with Apple and Pecan Salad. Surround with additional salad if desired.

APPLE-PECAN SALAD FILLING
Makes enough salad to fill two (6 cup) ring molds, with enough left over to surround mold with salad.

2 cups peeled and chopped apple
1 tsp lemon juice
1/2 cup thinly sliced celery
1 cup coarsely chopped pecans
1/4 cup mayonnaise
1/4 tsp salt
1/2 cup heavy whipping cream, whipped

Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving.

Fold in whipping cream. Return salad to refrigerator until time to serve.

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CARROT PUFF
From: pellie
Makes 6 servings

Hi ya'll. Here's a recipe that will get your kids to eat carrots for sure.

1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup butter, melted
3 eggs
1/2 cup sugar
3 tablespoon flour
1 teaspoon baking powder
1 teaspoon vanilla

Cook carrots in water until tender. Drain well.

In bowl of food processor, put remaining ingredients; mix well. Then add carrots, just a few at a time; mix well.

Pour into a greased 8-inch square glass casserole dish.

Bake at 350 degrees F for about 45 minutes or until set. Let stand for 5 minutes before serving.

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STRAWBERRY SPINACH SALAD
Source: Lutheran Brotherhood Cookbook
From: Maryan

FOR THE SALAD:
1 pound asparagus spears, blanched
8 cups torn spinach
3 cups cooked cubed turkey or chicken
2 cups sliced strawberries
1/4 cup pecans
FOR THE DRESSING:
1/2 cup poppy seed dressing
1 tablespoon orange juice
1 tsp grated orange peel.

Toss all together

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SOURDOUGH BREAD
From: Anna

FOR THE SOURDOUGH STARTER:
2 cups water
2 cups flour
3 Tbsp. sugar
1/2 tsp. dry yeast

FOR THE BREAD:
1 cup warm water
1 envelope yeast
2 Tbsp. sugar
1 1/2 tsp. salt
1 cup starter
3 to 4 cups flour, divided use

TO PREPARE THE STARTER:
Combine all of the ingredients. Mix until mixture is smooth then cover with a tight fitting lid and set in warm place to sour. Stir several times a day - in two or three days the sourdough starter is ready.

TO PREPARE THE SOURDOUGH BREAD:
Dissolve yeast in the 1 cup lukewarm water. Add 2 tablespoons sugar, salt and 1 cup of the starter; mix thoroughly. Add 2 cups flour; beat until smooth. Add remaining flour and mix well. Cover and put in warm place to rise to double its size.

Knead 10 minutes and then shape into loaves and place on a baking sheet or in loaf pans.

Bake at 375 degrees to 400 degrees F. The oven should have pan of water in it to thicken crust.

Can coat with egg white before going into oven.

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CHERRY COCONUT BARS
From: Maryan NZ

FOR THE CRUST:
1 cup all purpose flour
1/2 cup butter or margarine
3 tablespoons powdered sugar
FOR THE TOPPING:
1 cup sugar
3/4 cup chopped pecans or walnuts
1/2 cup flaked coconut
1/4 cup all purpose flour
1/2 cup chopped maraschino cherries
2 eggs, well beaten
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 350 degrees F.

In small mixer bowl combine all crust ingredients. Beat at low speed scraping bowl often till particles are fine (1-2 minutes). Press or spread in bottom of 8-inch square baking pan.

Bake 18-22 minutes or until edges are lightly browned.

In medium bowl combine topping ingredients; mix well. Pour evenly over hot baked crust.

Bake 25-30 minutes or until topping is set in center. Cool completely, then cut into bars.

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CarolB,FL: If you have ever lived near St. Louis, you are well aware of this salad. It is the best!

PASTA HOUSE SALAD
Makes 4 servings

1 head iceberg lettuce
1/3 head romaine lettuce
1 cup canned artichoke hearts packed in brine (not marinated), drained well
1 cup sliced red onions
1 cup diced pimientos, drained well
FOR THE DRESSING:
2/3 cup olive oil
1/3 cup Regina red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese

Wash iceberg and romaine; let drain completely. Refrigerate until cold.

Split head of iceberg lettuce in half, pulling the heart of the lettuce out of both halves and breaking up into small pieces. Do not use a knife. Separate the rest of iceberg; it will break up when salad is tossed. Tear each romaine leaf into 3 pieces.

Place iceberg and romaine in large bowl. Add artichoke hearts, onions and pimientos.

Combine oil, vinegar, salt, pepper and cheese; add to lettuce in bowl. Toss until mixed completely and serve.

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FAJITAS
From: CarolB, FL - 11-21-97

1 lb. skirt steak
FOR THE MARINADE:
1/3 cup vegetable oil
3/4 cup orange juice
1/3 cup lime juice
1/3 cup red wine vinegar
1 clover garlic, minced
1 tsp. ground black pepper
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. ground cumin
FOR THE FAJITAS:
1 onion, thinly sliced
1 bell pepper, thinly sliced
FOR SERVING:
Flour tortillas
Salsa
Guacamole

Slice steak on the diagonal in 1/4-inch strips; set aside.

In a large container, combine the ingredients for the marinade. Add sliced steak and turn meat to coat on all sides. Refrigerate at least 24 hours, periodically turning meat.

WHEN READY TO COOK:
Preheat oven broiler. Drain meat from marinade and discard marinade.

Cook meat, onions and bell peppers briefly under broiler. Keep warm on grill. Heat tortillas.

TO SERVE:
Place meat, tortillas, salsa and guacamole on serving dishes.

To eat, each diner fills a warmed tortillas with meat, salsa and guacamole.

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Risa G., NJ (9:45:47 pm) : This is a good one for Thanksgiving Day:

HOT AND SMOKY PEPPERED CORN BREAD
Source: Crazy For Corn by Betty Fussell
Makes 9-12 servings

1 cup freshly ground cornmeal, medium grind
3/4 cup all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 Tbsp. sugar
2 ears fresh corn (1 cup kernels)
1/2 cup diced roasted red pepper
2 Tbsp. finely ground chipotle chili
1/2 cup minced roasted onion
1/2 cup raisins
4 Tbsp. butter, melted
2 eggs, beaten
3/4 cup buttermilk
1/4 cup sour cream

Preheat oven to 425 degrees F. Prepare a 9x9-inch baking pan by greasing it well.

Sift the dry ingredients together. Add the corn, sweet peppers, chili pepper, onions, and raisins and mix well; set aside.

Beat together the butter, eggs, buttermilk, and sour cream. Add to the other mixture and stir until barely blended. Scoop batter into the prepared pan.

Bake 20-30 minutes, or until a tester comes out clean. Cut bread into squares.

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MARINATED MUSHROOMS AND PEARL ONIONS
Source: Frieda's
From: Risa G., NJ
Makes about 15 appetizers

1 pkg. Frieda's Pearl Onions (red, white, or gold), peeled according to package directions
1 1/2 cups small whole mushrooms, trimmed and cleaned
FOR THE MARINADE:
1 cup vegetable or olive oil
1/3 cup tarragon or white wine vinegar
1/3 cup white wine
1 clove garlic, minced
1 tbsp. parsley, chopped
1 tbsp. fresh basil, chopped
2 tsp. fresh rosemary, marjoram, or oregano, chopped
Wooden picks for serving

Place pearl onions and mushrooms in a large, shallow non-metal dish or bowl; set aside.

Combine all marinade ingredients and pour over vegetables; stir to coat. Cover and chill several hours or overnight.

TO SERVE:
Drain off marinade (reserve to use as a salad dressing another time). Thread onions and mushrooms together on wooden picks to serve.

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Risa G., NJ: Another good use for winter squash.

FALL BUTTERNUT SQUASH RISOTTO
Makes 2-3 servings

1 small butternut squash (about 1 1/2 pounds)
Olive oil
1 cup Arborio rice, uncooked
2 to 3 cups chicken stock, heated (as needed)
2 cups half-and-half
3-4 shiitake mushrooms
1 bunch green onions, medium-coarsely chopped
1 cup grated Asiago cheese
Smoked chicken (optional, for serving)

Cut squash in half, scoop out seeds with rounded tablespoon and lightly rub skin with oil (to keep moist during baking). Place cut side down on flat tray lined with aluminum foil (saves clean up time).

Bake in a 350 degree F oven about 30-40 minutes.* Cool, then remove skin. Chop into 1/3-inch cubes and set aside.

Cook the rice in risotto style using chicken stock as liquid. (Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time (you may not need all of it). Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes.)

While rice is cooking, reduce half-and-half down to about 3/4 cup over slow flame (it should be nicely thick). Be careful not to let it boil over. As it cooks down, it will have a tendency to bubble up unless flame is very low.

Slice shiitake mushrooms and saute lightly in olive oil. Set aside.

When rice is done, add cubed squash, reduced cream, cooked mushrooms and chopped green onions. Heat over low flame until green onions wilt.

TO SERVE:
Just before serving, stir in grated cheese.

Arrange the risotto mixture in a large, warm bouillabaisse bowl and top with shredded pieces of smoked chicken (optional).

*The squash should be just hard enough to retain their cube shape when cut. If you overcook and it has become mushy, don't try to cut it into cubes, just use it in small chunks which will blend out when you mix it with the rice.