Recipe: Assorted Recipes (13) - 10-23-97 Recipe Swap (updated)

13 ASSORTED RECIPES
Recipe Swap - October 23, 1997

RECIPES IN THIS FILE:
Pumpkin Coffee Loaf
Banana and Mango Bread
7-Up Apple Dumplings
Low Fat Pie Crust #1
Yeasted Pie Pastry
Peach Cobbler Pie
Amatriciana Sauce
Braised Onion Sauce
Pasta Sauce Raphael
Shrimp Sauce
Beer Cheese Soup
Tex Mex Meatloaf
Bisquick Corn Muffins

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PUMPKIN COFFEE LOAF
Makes 1 loaf

1/3 cup shortening
1 cup brown sugar, packed
2 eggs
1 cup canned pumpkin puree (not sweetened)
1/4 cup milk
1 cup flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
1/3 cup pumpkin seeds, chopped

Cream shortening and sugar together. Add eggs, one at a time, beating well after each. Stir in pumpkin and milk. Set aside.

Stir together dry ingredients, except pumpkin seeds; add to pumpkin mixture. Beat 1 minute with electric mixer. Stir in pumpkin seeds. Place in a greased loaf pan.

Bake at 350 degrees F for 55-60 minutes. Cool 10 minutes.

Remove from pan and cool completely. Wrap and store overnight.

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BANANA AND MANGO BREAD
Source: The Gazette, 2013
Makes 2 loaves

1 cup butter, softened
1 1/4 cups packed brown sugar
3 eggs
3 cups self-rising flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp grated fresh nutmeg
1 1/2 cups mashed ripe bananas
1 small ripe mango, peeled and pureed
1 cup golden raisins
1/2 cup chopped walnuts

In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated.

In another bowl, combine flour with salt, cinnamon and nutmeg. Set aside.

Combine mashed bananas with mango puree.

Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined.

Fold in raisins and nuts. Pour batter into 2 greased (8 1/2 x 4 1/2-inch) loaf pans.

Bake at 350 degrees F for 50-60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks.

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7-UP APPLE DUMPLINGS
Makes 10 servings

FOR THE SAUCE:
2 cups sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 stick (1/2 cup) butter
1 (20 oz) bottle 7-up
FOR THE DUMPLINGS:
10 large apples
1 can refrigerated biscuit dough (10 biscuits)
1/2 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 stick (1/2 cup) butter

In saucepan combine ingredients for the sauce. Heat until melted; set aside.

Peel and core apples. Separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each.

Combine brown sugar, 1 teaspoon cinnamon and 1 teaspoon nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 tablespoons butter on each. Fold biscuit around apple and pinch dough. Put dumplings in 9x13-inch baking pan. Pour sauce over each dumpling.

Bake at 375 degrees F for 45 minutes.

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LOW FAT PIE CRUST #1
Source: Vegetarian Times magazine, November 1994

1/2 cup unbleached flour
1/2 cup minus 1 Tbsp whole wheat PASTRY flour
3/8 tsp. salt
1/2 tsp. sugar
3/8 tsp non-aluminum baking powder
3 Tbsp Wonderslim (or applesauce)
3 Tbsp low or non-fat soy milk plus 1/2 tsp lemon juice (OR 3 Tbsp buttermilk)

In a medium bowl, combine dry ingredients.

In a cup, beat liquid ingredients together. Pour liquid mixture over dry ingredients, mix with a fork until it holds together in a ball. If too dry, add water a sprinkle at a time until dough is moist enough to roll. (If you have time, place dough in a plastic bag and refrigerate 1 hour before rolling out.)

Roll out dough on a floured surface into a circle to fit a 9-inch pie pan. Place crust in pan, press to fit and crimp edges. Cover with plastic wrap and refrigerate while preparing filling.

Bake according to the directions for whatever pie filling you are making.

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YEASTED PIE PASTRY
Source: Vegetarian Times magazine, November 1994
Makes enough for 2 generous crusts

1/2 cup warm low fat or non-fat soy milk
3 Tb leftover mashed potatoes (OR 3 Tbsp instant mashed potato flakes mixed with 2 1/2 Tbsp hot water)
1 Tbsp maple syrup or honey
1 tsp regular dry yeast
1/4 tsp salt
1/4 cup whole wheat flour (NOT pastry flour)
1 cup unbleached flour
2 Tbsp frozen apple juice concentrate thawed for brushing a top crust

Mix together soy milk, potatoes, syrup or honey, and yeast in a medium bowl or a food processor bowl. Let stand 5 minutes.

Add salt and flours. If using a food processor, process 30 seconds. Otherwise, mix and knead mixture on a lightly floured surface 5 minutes.

Place dough in an oiled bowl (I use oil spray), cover and let rise until doubled, about 1 hour. You can also let the dough rise in the refrigerator from 2-24 hours.

When ready to use, divide dough into two equal portions. Roll pastry out on a floured surface into a circle about 1/4-inch thick. Carefully transfer dough to a greased pie pan. Fill.

This crust bakes in a 350 degree F oven. If you use a top crust, brush it with the apple juice concentrate 5 minutes before the baking is done. Return the pie to the oven for the last five minutes, and you will have a nice glaze on the crust.

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PEACH COBBLER PIE
Source: Rebecca Radnor
Makes 1 (9-inch) pie

5 or 6 large, ripe peaches, peeled, pitted, thickly sliced
3/4 cup sugar, divided use
3 to 4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 (9-inch) single-crust pie shell
1/2 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds

Heat oven to 400 degrees F.

Combine peaches, 1/2 cup sugar, cornstarch (using the larger amount if peaches are very juicy) and lemon juice in a large bowl; toss lightly.
Transfer to pie shell.

Combine remaining 1/4 cup sugar, flour, butter and nutmeg in a small bowl; mix until combined. Sprinkle over peaches, then top with almonds.

Place pie pan on a baking sheet. Bake until golden, 40 to 50 minutes.

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AMATRICIANA SAUCE
Source: The New Basics Cookbook by Sheila Lukins and Julee Rosso, 1989
Makes 6 servings

1/3 cup olive oil
4 onions, coarsely chopped
8 ounces sliced Canadian bacon or smoked ham, cut into 3/4-inch squares
4 cloves garlic, crushed
2 cans (35 oz. each) large plum tomatoes in juice (4 cups tomatoes)
3/4 cup dry red wine
2 teaspoons sugar
Salt and freshly ground black pepper, to taste

Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and saute for 10 minutes.

Stir in the bacon (or ham) and garlic, and saute for 5 minutes more.

Stir in the tomatoes, wine and sugar. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.

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BRAISED ONION SAUCE
Source: The New James Beard
Makes 4 servings

1/2 cup butter
1 1/2 pounds yellow onions, sliced 3/8-inch thick
1 tablespoon sugar
1/4 cup Madeira
Hot cooked pasta (for serving)
Grated Parmesan cheese (for serving)

Melt the butter in a skillet, add the onion, and cook, covered, over medium heat until soft and transparent.

Stir in the sugar, reduce the heat, and cook gently until brown, about 1 hour.

Stir in the Madeira and cook 2 minutes.

Toss the sauce with drained, cooked pasta, preferably tomato pasta, spaghetti, or macaroni. Serve at once with grated Parmesan cheese.

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PASTA SAUCE RAPHAEL
Source: The New Basics Cookbook
Makes 6 servings

2 jars (6 oz each) marinated artichoke hearts in oil, drained (reserve marinade)
1/4 cup olive oil
2 cups onions, chopped
2 tablespoons garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon coarsely ground black pepper
1/2 teaspoon salt
Pinch dried red pepper flakes
1 (28 oz) can (about 3 1/2 cup) plum tomatoes with juice
3/4 cup Parmesan cheese, fresh grated
1/4 cup chopped fresh Italian parsley

Drain the artichoke hearts, reserving the marinade. Heat the olive oil in a large saucepan.

Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Saute over medium low heat until the onions and garlic are soft and translucent, 10 minutes. Add the tomatoes and simmer for 30 minutes.

Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes.

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SHRIMP SAUCE FOR PASTA
Source: Jane Brody's Good Food Book
Makes 4 servings

1/2 pound medium shrimp, thawed if frozen
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 (16 oz) can tomatoes, with juice (2 cups) or 3 fresh tomatoes, peeled and chopped
1/8 teaspoon freshly ground black pepper
Few dashes ground cayenne pepper
1 teaspoon dried basil
1/4 teaspoon salt (optional)
1/4 cup minced fresh parsley
Hot cooked spaghetti or pasta (for serving)
1/2 cup black olives, halved (optional, to garnish)
Grated parmesan cheese (optional, to garnish)

Cut the shrimp in half lengthwise.

Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and saute the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp, and set them aside.

Add the tomatoes and juice, black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 5 minutes.

Add the shrimp and parsley to tomato mixture.

Serve the sauce over spaghetti or other pasta garnished with olives and sprinkled with Parmesan, if desired.

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BEER CHEESE SOUP
Source: Robyn Walton, 1990's
Makes 6 servings

1/2 cup finely chopped onion
1/4 cup finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 cup chicken broth
1 lb. grated Cheddar cheese
1 cup heavy whipping cream
1/4 tsp. Tabasco
Popcorn (to garnish)

Saute onion and carrot in butter. Stir in flour, cook on low heat 3 or 4 minutes, but don't brown.

Stir in paprika, mustard, then beer and chicken broth. Use wire whisk and stir until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.

Remove from heat and stir in heavy cream. Add Tabasco and serve garnished with popcorn.

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TEX MEX MEATLOAF
Source: Fifty Two Meat Loaves by Michael McLaughlin
Makes 8 servings

3 tbsp olive oil
1 cup finely chopped onion
1 large red bell pepper, finely chopped
2 cloves garlic, minced
2 tbsp chili powder
2 tsp salt
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1 (28 oz) can whole tomatoes, crushed and drained
2 lbs ground turkey or chicken
1 cup bread crumbs
2 egg whites
1 cup frozen whole kernel corn
2 cups shredded cheddar cheese

Preheat oven at 350 degrees F. Position a rack in the middle of the oven. Prepare loaf pan or muffin tins with cooking spray.

In a large skillet, warm oil over medium heat. Add onion, red pepper, garlic, chili powder, salt, oregano, and cumin. Cover and cook, stirring once or twice, for 10 minutes.

Add the tomatoes and cook covered, stirring once or twice, for 10 minutes. Remove from heat and cool at room temperature.

In a large bowl, combine the meat, tomato mixture, bread crumbs, egg whites, and corn and mix well. Transfer meat mixture to prepared pan(s); smooth top with back of spoon.

Bake for about 1 hour and 20 minutes or until done, depending on pan size.

Pour off any drippings from the dish. Sprinkle the cheese evenly over the meat loaf and return it to the oven until cheese melts, about 4 minutes more. Let meat loaf rest 10 minutes before slicing.

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BISQUICK CORN MUFFINS
Makes 6 muffins or 8 corn sticks

2/3 cup Bisquick baking mix
1/3 cup cornmeal
1 tablespoon sugar
Dash salt
1/3 cup milk
1 egg

Heat oven to 450 degrees F.

Combine all ingredients. Beat vigorously 30 seconds.

Fill well-greased muffin cups or cornstick pans 2/3 full.

Bake 12-15 minutes.