Recipe: Assorted Recipes (12) - 09-24-97 Recipe Swap Part 1 of 2 (updated)

12 ASSORTED RECIPES (PART 1 of 2)
Recipe Swap - September 24, 1997

RECIPES IN THIS FILE:
Cauliflower Latkes
Peanut Butter Fantasy Fudge
Cheese-Garlic Biscuits (as served at Red Lobster)
Cape Fear Crab Cakes with Lemon Dill Sauce
Pork Loin with Apricot-Rosemary Sauce
Medallions of Pork in Mushroom Beer Sauce
Sweet Potato Biscuits
Chocolate Almond Mousse
Hazelnut Pork in Port Wine Sauce
Trattoria Frittata
Steamer's Sweet Potato Biscuits (from MD Eastern Shore)
Stratford Hall Relish

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CAULIFLOWER LATKES
Source: Annice Grinberg

2 cups cooked cauliflower
2 tablespoons matzo meal
2 eggs
Salt and pepper
Olive oil

Chop cauliflower. Combine with remaining ingredients and form into patties. Fry in hot oil in a skillet about 3 minutes per side or until golden brown.

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PEANUT BUTTER FANTASY FUDGE
From: Barb

I use this recipe for peanut butter fudge. It is Fantasy Fudge found on the back of the Kraft Marshmallow Creme jar only I use Reeses Peanut Butter Chips. The package is less ounces but it works fine.

FANTASY FUDGE

3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 (12 oz) package semi-sweet chocolate chips (Reeces Peanut Butter chips)
1 (7 oz) jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 tsp vanilla

Combine sugar, margarine and milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.

Remove from heat; stir in chocolate (peanut butter) chips until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into buttered 13x9-inch pan. Cool at room temperature, cut into squares.

Note: The small jar of Marshmallow Creme usually has the times etc. to make this in the microwave. I usually make it in the microwave as it won't scorch on the bottom.

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CHEESE-GARLIC BISCUITS
(As served at Red Lobster)
Source: Khaled Kal Marchi

2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup butter or margarine, melted
1/4 tsp. garlic powder

Preheat oven to 450 degrees F.

Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

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

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Cora, NC: This recipe is from one of my favorite cookbooks.

CAPE FEAR CRAB CAKES WITH LEMON DILL SAUCE
Adapted from source: Dining by Fireflies by the Junior League of Charlotte, NC
From: Cora, NC
Makes 8 servings

3 Tbsp. butter, divided use
1 green onion, finely chopped
1 clove garlic, pressed
2 Tbsp. red bell pepper, finely chopped
3 Tbsp. heavy whipping cream
1 Tbsp. Dijon mustard
Ground cayenne pepper, to taste
1 cup bread crumbs, divided use
1 lb. fresh lump crab meat, picked over and cleaned
1 egg, beaten
1 tsp. fresh basil, minced
1 tsp. fresh parsley, minced
1/4 cup Parmesan cheese
2 Tbsp. oil
Lemon Dill Sauce (for serving, recipe follows)

Melt 1 tablespoon butter in large skillet and saute onion, garlic, and red pepper until wilted (about 2 minutes).

Add heavy cream, Dijon and cayenne; cool slightly. Add 1/2 cup bread crumbs, crab meat, egg, basil and parsley; mix lightly. Mold into 16 (2-inch wide) patties.

Combine remaining 1/2 cup bread crumbs and Parmesan in shallow dish. Roll patties in crumb and cheese mixture.

Chill at least 1 hour. (Can be made early in day.)

WHEN READY TO COOK:
Combine oil and remaining 2 tablespoons butter over moderate heat in large skillet. Saute crab cakes 3 minutes on each side.

Serve with Lemon Dill Sauce.

LEMON DILL SAUCE

3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. chopped fresh dill
1 Tbsp. grated lemon peel
1 Tbsp. minced fresh parsley
1 clove garlic, pressed
2 tsp. fresh lemon juice

Combine all ingredients in medium bowl. Chill until mixture thickens. Serve over Cape Fear Crab Cakes.

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PORK LOIN WITH APRICOT-ROSEMARY SAUCE
From: Candy,VA
Makes 8-12 servings

1 (5 pound) pork loin, boned and rolled
2 Tbsp oil
2 Tbsp Italian olive oil
20 white peppercorns
1 bay leaf
1 clove garlic, chopped
2 Tbsp apricot flavored Brandy
1/4 cup dry Vermouth
2 Tbsp fresh lemon juice
1 Tbsp crushed rosemary
FOR THE APRICOT-ROSEMARY SAUCE:
2 cups chicken stock
2 Tbsp arrowroot
2 tsp crushed rosemary
2 tsp minced garlic
3 Tbsp apricot puree (strained apricot jam)

Marinate pork in mix of oils, spices and flavoring up to 24 hours.

Remove meat from marinade and place on bones in roasting pan. Pour remaining marinade over meat.

Roast in 350 degree F oven for 2 hours or till internal temperature is 180 degrees F.

TO PREPARE THE SAUCE:
Measure 1/4 cup pork drippings into saucepan. Add chicken stock and skimmed pan juices. Blend in arrowroot, 2 teaspoons rosemary and minced garlic. Add apricot puree and simmer 3 minutes.

Strain sauce and serve with meat.

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MEDALLIONS OF PORK IN MUSHROOM BEER SAUCE
From: Candy,VA
Makes 3 servings

2 pork tenderloins, trimmed
1/2 cup flour
2 Tbsp butter
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 tsp dried thyme
Salt and pepper, to taste
1 cup beer
1/2 cup half-and-half
Fresh minced parsley (to garnish)

Cut each tenderloin into three pieces. Pound each piece flat. Lightly bread the medallions with flour.

Saute in the butter. When browned on the first side, turn and add the vegetables and seasonings. Brown second side.

Drain off excess butter. Add beer and simmer till pork is cooked through and veggies are tender.

Add half-and-half and simmer until blended. Garnish with parsley.

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SWEET POTATO BISCUITS
Source: Vegetarian Celebrations by Nava Atlas
Makes 16 biscuits

1 1/4 cups whole wheat flour
1/2 cup unbleached white flour
2 tsp baking powder
1/2 tsp salt
3 tbsp butter or margarine
1/3 cup apple juice
1 cup well mashed cooked sweet potato
3 tbsp honey
1/3 cup finely chopped walnuts or pecans

Preheat oven to 425 degrees F.

In a mixing bowl, sift together the flours, baking powder and salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey and nuts and work till it resembles a soft dough.

Turn dough out onto a well-floured board and knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them.

Bake for 12 to 15 minutes. Serve hot.

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CHOCOLATE ALMOND MOUSSE
Source: American Egg Board
From: Risa G., NJ

3/4 cup milk
4 eggs
1/4 cup sugar
1 (6 oz.) package semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds

In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.

Remove from heat. Stir in chocolate and flavorings until chocolate is melted.

Spoon into 8 pot de creme cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.

TO MAKE IN A MICROWAVE:
In small bowl, stir together eggs and sugar until thoroughly blended. In 1 cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F, about 3 to 4 minutes. Continue as above.

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HAZELNUT PORK IN PORT WINE SAUCE
From: Candy,VA
Makes 8 servings

FOR THE PORK:
2 eggs
1/2 cup milk
Hazelnuts, finely ground
1 cup flour
8 boneless pork loin medallions
Butter (for frying)
FOR THE PORT WINE SAUCE:
1 cup Port wine
1 shallot minced
1/4 cup wine vinegar
1 cup heavy whipping cream
1 cup butter, cut into small pieces

TO PREPARE THE PORK:
In medium bowl blend the eggs and milk. Place the ground nuts in a separate bowl and the flour in third bowl.

Dredge the pork in flour then into egg mix. Bread the meat in the nuts, pressing them onto meat firmly.

In a large saute pan, melt little butter. Place the pork in pan and brown one side. Turn over and put pan in 375 degree F oven for 10 minutes.

TO MAKE PORT WINE SAUCE:
In small pan place Port wine, shallot and wine vinegar. Bring to boil and reduce by 3/4. Add the heavy cream. Return to boil and reduce again. Reduce heat to low. Slowly add butter blend with a whip as it melts. Be careful to start slowly with only 1 or 2 pieces and add rest gradually (to prevent separation).

Serve sauce with the pork.

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Risa G., NJ: This is another from that same site. I have made something similar in the past:

TRATTORIA FRITTATA
Source: American Egg Board

6 to 8 servings
8 ounces bulk Italian sausage
1 cup chopped green pepper
1 teaspoon fennel seed
8 eggs
1/2 cup (4 oz.) part-skim ricotta cheese
1 teaspoon garlic powder
1 small tomato, thinly sliced
1/4 cup (1 oz.) shredded part-skim mozzarella cheese

In 10-inch omelet pan or skillet with ovenproof handle* over medium heat, cook sausage, green pepper and fennel seed, stirring to break sausage apart, until sausage is browned, about 3 to 5 minutes. Drain well. Return to pan.

In medium bowl, beat together eggs, ricotta cheese and garlic powder until blended. Pour into pan over sausage mixture. Cover. Cook over medium heat until eggs are almost set, about 8 to 10 minutes.

Meanwhile, preheat broiler.

Top frittata with tomato slices. Sprinkle with mozzarella cheese.

Broil about 6-inches from heat until cheese is melted, about 1 to 2 minutes.

Cut into wedges and serve from pan or slide from pan onto serving platter.

+To make handle ovenproof, wrap completely with aluminum foil.

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STEAMER'S SWEET POTATO BISCUITS
(from MD Eastern Shore)
From: Crabby, VA - 09-24-97

2 cups mashed cooked sweet potatoes
1/2 cup sugar
1/4 cup butter or margarine, melted
2 1/2 cups Bisquick baking mix

Mix sweet potatoes, sugar and butter together. Add Bisquick, mixing together thoroughly.

Knead lightly and pat out on floured board. Make 2 oz. biscuits. Place on greased baking pan.

Bake at 400 degrees F for 15-20 minutes or until done.

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STRATFORD HALL RELISH
From: Candy,VA: "One of my favorite relishes."

Combine equal parts:
Chopped stuffed green olives
Chopped dill pickle
With:
1 Tbsp minced onion
Mayonnaise to moisten

Good on baked potatoes, hamburgers or as a table relish. Stratford Hall serves it on all their tables.