Recipe: Assorted Recipes (10)

9-7-99 Off-Topic Recipes

Becky,LA (11:03:54) :

NONIE'S FARMER'S RICE SALAD
Recipe By : AUNT INONA

3 cups rice -- cooked and cooled
1/2 cup onion -- chopped
1/2 cup sweet pickles -- chopped
1/2 cup celery -- chopped
1/4 cup green peppers -- chopped
3 eggs -- boiled and chopped
1 small jar pimento
1 tablespoon prepared mustard
1 cup mayonnaise
salt

Blend all ingredients thoroughly. Chill.
This is a wonderful replacement for potato salad.Kelly,WA (11:02:07) :

Unbelievable Fruit Salad
Posted by: Hobbs on Friday June 18th 1999
Serving Size : 6

4 small Cans mandarin oranges
4 medium cans pineapple tidbits
2 cups Seedless grapes (washed)
4 small Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream with sour cream. Fold in fruit and chocolate and serve immediately. Note. All fruit except blueberries if frozen, can be combined and chilled overnight. You can then assemble just prior to serving. Makes 6-8 generous servings. This can also be served as a light dessert. Becky,LA (10:58:47) :

Chicken Rice Salad With Jalapeno Lime Creme
Recipe By : Terry, TX
Source: Houston Chronicle-7/28/99
Serving Size : 4

1 (6oz) package Southwestern-flavored rice mix
3/4 pound boneless, skinless cooked deli chicken, diced
1 (4oz) can diced green chilies
1 red bell pepper -- diced
1/4 cup Jalapeno Lime Creme Dressing
garnishes
3/4 cup sliced ripe olives
1 head red or green leaf lettuce

Cook rice according to pkg. directions.
Set aside to cool.
Place chicken, chilies, pepper and rice in a large bowl; toss with Lime Creme Dressing.
Add olives.
To serve, divide lettuce among 4 plates and place 1 portion of salad on top of each.

Dressing:
Combine yogurt, jalapenos, cilantro, juice and zest.
Whisk together, or place in a jar and shake.
This dressing will keep at least 2 weeks, covered, in the refrigerator.
Makes 1 cupBecky,LA (10:57:25) :

Chile-Cornbread Salad
From Terry, Tx
Recipe By :posted by Mimi

1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise

2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions

Prepare cornbread mix according to package directions, adding chopped green chiles; cool. Combine dressing mix, sour cream, and mayonnaise; set aside. Crumble half of cornbread into a large bowl. Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients. Repeat layers.

Cover and chill overnight.

2 can of Ro-Tel tomatoes, drained can be used instead of chopped fresh tomatoes.Kelly,WA (10:10:40) : Banana Wheat-germ Bread

1 cup Whole-wheat flour
1/2 cup Unbleached white flour
1/3 cup Wheat germ
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Unsalted margarine, softened
3/4 cup Light brown sugar, firm pack
1 Egg
1 1/4 cups Mashed ripe banana (about 3 large)
1/4 cup Plain yogurt

1. Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick vegetable-oil cooking spray. Stir together whole-wheat flour, white flour, wheat germ, baking soda and salt in small bowl until well mixed.

2. Beat together margarine and sugar in medium-size bowl until light and fluffy. Beat in egg. Stir together banana and yogurt in another bowl until well blended. Mix the banana mixture alternately with the flour mixture, in batches, into the margarine mixture; stir just until combined. Spread the batter in the prepared pan.

3. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick inserted in center comes out clean.

4. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack to cool to room temperature. Kelly,WA (10:09:31) :

Wheat Germ Muffins
(from Peter Rabbit's Natural Foods Cookbook)

1 egg
1/4 cup sugar
1 cup milk
1/4 cup vegetable oil
1 cup flour
1 cup wheat germ
2 1/2 tsp baking powder
1/2 tsp salt

Preheat oven 425 degrees. Grease muffin cups or use paper liners. Combine egg, sugar, milk, and oil in a medium size bowl. In a smaller bowl, combine flour, wheat germ, salt and baking powder. Add dry ingredients to milk mixture and stir only till blended. Batter should be lumpy. Fill cups 2/3 full. Bake 15 minutes. Eat warm or cool. Makes 12 muffins.
Sounds healthy but they're really good with real butter or honey. Kelly,WA (10:07:25) : WHEAT GERM ZUCCHINI CAKE2 cups Zucchini (shredded)
2 Eggs
1 tsp Vanilla
3/4 cup Oil
1/2 cup Milk
1 cup Sugar
1/2 cup Semisweet chocolate pieces
3/4 cup Wheat germ
2 cups Flour
1/4 cup Cocoa
3 tsp Baking powder
3/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cloves

Contributed to the echo by: Janice Norman Originally from: "The Mayor's Cookbook" Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack.Kelly,WA (09:19:21) :

Recipe - Lime Cottage Cheese Salad
(**GREAT**)

1 cup cottage cheese
1 (3 oz) package lime Jell-O
1 1/2 cups hot water
1/2 cup mayonnaise
1/2 cup whipping cream
3/4 cups chopped nuts
3/4 cups crushed pineapple
2 tablespoons sugar

Dissolve Jell-O and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jell-O and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry. eggy/oz (08:19:32) : Coconut Cream Pie

(repost) from TKL
Jamie on June 05, 1997 at 10:47:32:

1 9-inch pie shell, baked
2 cups coconut, sweetened
1/3 cup flour
1/4 tsp. salt
1/4 cup sugar
1/2 cup milk
1 1/2 cups hot milk
4 egg yolks
1 Tbsp. butter
1 tsp. Vanilla

Preheat oven to 350 degrees F. Toast coconut by spreading it on a cookie sheet and tossing every few minutes. This should take about 10 minutes. Remove from oven when golden brown. In the top of a double boiler over boiling water, mix flour, salt and sugar. Add 1/2 cup milk and stir until smooth. Add the 1 1/2 cups hot milk and stir constantly, until thick and smooth. Beat egg yolks in another bowl and add 1/2 cup of the sauce to them, stirring constantly. Pour this mixture back in the double boiler, stirring constantly. Cook a few minutes longer. Remove from heat and stir in vanilla and butter. Stir in 1 1/2 cups of the coconut. Pour mixture into cooled pie crust and refrigerate. To make topping beat 1 cup heavy cream with 1 Tbsp. sugar and 1 tsp. vanilla until stiff. Pile on top of pie filling and spread to edges of shell. Sprinkle remaining coconut on top. Keep refrigeratedSusan,IL (03:42:36) :

Lisa's Salsa
Recipe By : Lisa Dalke~~playgroup

7# tomatoes, quartered, cored, skinned and pureed, save juice
1 1/2 # onions, chopped
1 pod garlic
6 med. bell peppers or 12 banana peppers, chopped
6-10 jalapeno peppers, chopped
1/2 cup vinegar
1/3 cup lemon juice
3 T salt
1 T sugar

Combine all in a saucepan. Cook 2-3 hours on low until it reaches desired thickness. Stir occasionally to prevent sticking. Seal in hot water bath for 30 minutes.

That is the recipe as given to me. I do not puree' my tomatoes. I also let it lightly boil for 30 minutes then simmer it for 1-3 hours. I buy big jars of minced garlic and use 4 t. of that which should equal 1 pod garlic. You could also add cilantro. I also cook down my halved or quartered tomatoes while I get the rest of the veggies chopped. It seems to thicken it up faster this way. I usually boil for 45 minutes because the home .ec. said it didn't matter if you boil longer than necessary and I like to be a safe canner.