Recipe: Assorted Recipes (13) - 11-02-97 Recipe Swap (updated)

13 ASSORTED RECIPES
Recipe Swap - November 2, 1997

RECIPES IN THIS FILE:
Giant Raisin Oat Cookies
Chantilly Cake with Whipped Cream Frosting
Thelma's Cake (1950's)
Cheese Puffs
Pork Tenderloin with Mushroom Marsala Cream Sauce
Fannie Farmer Chicken Pot Pie
Chicken Pot Pie
Bertolli Risotto with Shrimp
Michael's First Rate Piecrust
Peanut Butter Frosting
Quick Honey Peanut Butter Icing
Buttermilk Cheese Bread (bread machine)
Fragrant Onion-Rye Bread

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GIANT RAISIN OAT COOKIES
Source: Quaker Oat Bran Cookbook
Makes 12

3/4 cup sugar
1/3 cup light corn syrup
1/3 tbsp butter or margarine, softened
2 egg whites
1/2 tsp orange peel; grated, optional
1 1/4 cups Quaker oat bran hot cereal, uncooked
1 cup all-purpose flour
1 cup cooked oats (quick or old fashioned)
1/2 tsp baking soda
1/2 cup raisins

Beat sugar, corn syrup, and butter together until light and fluffy. Add egg whites and orange peel and beat until will blended.

Gradually add combined oat bran, flour, oats, and baking soda, mixing well. Stir in raisins.

Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into 3-inch circles.

Bake 14-16 minutes or until light golden brown. Cool 1 minutes on cookie sheet.

Can be frozen: thaw in microwave on high for about 30 seconds.

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CHANTILLY CAKE WITH WHIPPED CREAM FROSTING
From: Peggy, WA

"From the files of Mae Willard. It was cut from a magazine many years ago. Our family loves it!"

FOR THE CAKE:
1 (18 1/2 oz) yellow cake mix
Ingredients for cake mix
1/2 teaspoon mace
FOR THE FILLING AND FROSTING:
1 cup orange juice
1/2 cup sugar
2 envelopes unflavored gelatin (2 tablespoons)
2 cups heavy whipping cream
1 teaspoon vanilla
2 pints strawberries, sliced
1 cup crushed pineapple, drained

Prepare cake mix, adding mace, according to package directions.

Bake according to package directions in two (9-inch) layer cake pans.

Combine orange juice, sugar and (dry) gelatin in 1-quart saucepan. Heat on low heat, stirring until gelatin dissolves. Chill until consistency of unbeaten egg white.

Beat heavy cream until stiff; fold in gelatin mixture and vanilla just until blended. Fold in strawberries and pineapple.

Cut cake layers in half; fill between layers and frost with cream mixture. Refrigerate several hours before serving.

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THELMA'S CAKE (1950's)
From: Peggy, WA

"This is from my mom's recipe file from the 50's. Thelma was a dear family friend. We were served this cake every time we went to Thelma's house. Maybe it was her only recipe. You can call it what you want, of course."

FOR THE CAKE:
1 (2-layer-size) pkg. yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (3 oz.) pkg. orange jello dissolved in 3/4 cup hot water
FOR THE GLAZE:
1 lemon, grated rind and juice
1 orange, grated rind and juice
2 cups powdered sugar.

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Mix the (dry) cake mix, oil, eggs and jello mixture together; beat for 4 minutes. Pour into prepared pan.

Bake at 350 degrees F for 35 minutes or until cake tests done.

FOR THE GLAZE:
Mix juice and rind of lemon and orange with powdered sugar.

Poke holes in the cake after it has baked and pour this powdered sugar mixture over the cake.

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CHEESE PUFFS
Source: the recipe file of Mae Willard
From: Peggy, WA
Makes 20 puffs

1 package brown'n serve rolls
2 cups grated cheese (1/2 pound)
2 Tablespoons soft butter
1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp ground black pepper

Slice rolls in half.

Mix remaining ingredients and spread a scant tablespoon on each half.

Bake as directed on package.

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PORK TENDERLOIN WITH MUSHROOM MARSALA CREAM SAUCE
From: Linda /Tennessee
Makes 6 servings

1 1/2 pounds pork tenderloin, trimmed
1/3 cup dried currants
3 cups Marsala wine, divided use
5 1/2 cups fat-free chicken broth, divided use
1 cup chopped shallots
1 leek, well washed, dried, and chopped
4 ounces fresh shiitake mushrooms, sliced
2 teaspoons arrowroot
1/2 cup evaporated skim milk
1 teaspoon lemon juice, or to taste
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

Tie the pork tenderloin with butcher string at 2-inch intervals and place in a baking dish. Roast for 45 minutes or until it reaches an internal temperature of 155 degrees F.

Meanwhile, place the currants in a small saucepan and add enough Marsala to cover. Bring to a simmer, remove from the heat, and set aside to steep.

In a medium saucepan, heat 2 tablespoons of the chicken broth over medium-high heat. Add the shallots and leeks and saute, stirring and adding broth as necessary, until well-browned and very soft. Reserve 1/2 cup of the remaining chicken broth and add the rest to the pan. Add the remaining Marsala and reduce by 1/3.

In another saucepan, saute the shiitake mushrooms in some of the reserved broth until tender. Reduce heat to low and stir in the arrowroot. Cook, stirring constantly, to make a roux. Add the Marsala reduction and the currants with their liquid to the mushroom roux and cook, stirring, until thickened. Do not boil.

Remove the thickened sauce from the heat and stir in the evaporated milk. Season to taste with lemon juice and salt. Keep warm.

Remove the pork tenderloin from the oven when done and let stand, covered, for 10 minutes.

Slice into 12 medallions and serve 2 per person with the sauce.

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FANNIE FARMER CHICKEN POT PIE
Source: The Fannie Farmer Cookbook, 13th edition, 1996, by Marion Cunningham

6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/2 tsp. freshly ground pepper
Salt (to taste)
4 cups large chunks cooked chicken
12 small white onions, cooked
3/4 cup peas, cooked
1/4 cup carrots, cooked
3/4 cup celery, cooked
basic pastry for 9-inch shell (single crust)

Preheat the oven to 425 degrees F.

Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes.

Slowly add the broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth.

Put the chicken pieces in a deep pie plate or casserole, cover with sauce, and stir in the small onions, peas, carrots and celery.

Place the prepared pie crust over the casserole, allowing enough overhang so that edges can be crimped. Cut vents in the crust to allow the steam to escape.

Bake for 25-30 minutes, or until the crust is nicely browned.

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CHICKEN POT PIE
Source: Cathy Burnett, 1994

1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms (or 1 (4 oz.) can, drained)
5 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1 1/2 cups canned or cooked vegetables (carrots, peas, etc.)
Pastry for 2 crust pie (I'm use Pillsbury Pie Crust)

Melt butter in medium saucepan over medium heat. Add onion and mushrooms. Saute until onions are tender, stirring occasionally.

Stir in flour, salt, and pepper. Stir in broth until blended. Add milk and Worcestershire sauce. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Add chicken and veggies.

Place bottom pastry in 10x6-inch baking dish or shallow 1 1/2 quart casserole. Add filling and top pastry. Cut 1/2-inch hole in center.

Bake in preheated 425 degree F oven for about 25 minutes or until crust is golden brown.

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BERTOLLI RISOTTO WITH SHRIMP
(RISOTTO E GAMBERETTI RISOLA)
Source: Bertolli Olive Oil
Makes 4 servings

2 teaspoons olive oil, lightly beaten
2 tablespoons diced red onion
1 1/4 cups long-grain rice
1/3 cup dry white wine
4 cups canned chicken broth
12 ounces shrimp, shelled and deveined
1 cup frozen peas
1 teaspoon lemon rind
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon chopped fresh Italian parsley (to garnish)

Heat oil in a large suacepan over low heat. Add onion. Cook, stirring until tender, about 5 minutes.

Stir in rice. Add wine, heat to boiling; stir over high heat until almost evaporated.

Stir in 1 cup of the chicken broth; stirring until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly. Each portion should be absorbed before adding the next.

With the last 1/2 cup broth add shrimp, peas and lemon. Cook, uncovered, stirring constantly, until broth is absorbed and rice is tender to the bite, the dish is moist and creamy and shrimp are cooked through, 5 to 8 minutes.

Add lemon juice and stir in salt and pepper to taste. Garnish with fresh parsley.

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MICHAEL'S FIRST RATE PIECRUST
Source: Dyan Campbell
Makes 2 pies, tops and bottoms (providing tops are the criss-cross variety

"Here's a piecrust recipe that's a little easier to work with because it has an egg in it. My recipe has very little water - (it's actually the recipe of a friend of mine who lives in Vancouver, Canada, come to think of it). It's literally the best piecrust it the world. It's a very flaky, tender piecrust that looks just like it does in the Crisco ads."

1/2 lb. shortening (Crisco really is best - I can't get it here in N.Z.)
3 cups flour
1 tsp salt.
MIX TOGETHER:
1 beaten egg
1 Tbsp. white vinegar
Enough cold water to make this 1/3 cup of liquid

Don't use a food processor after the wet ingredients have gone in, ONLY when you're blending the shortening, flour and salt. The reason for this is the gluten in the flour becomes rubbery or something. Anyhow, the trick is make sure the shortening is chilled, the flour is mixed in until the mixture is crumbly, and only then mix BY HAND the wet ingredients, and only enough to evenly distribute it. DON'T OVERMIX. Wrap dough in plastic and chill 1 hour.

The easiest way to roll it out is on waxed paper: flour waxed paper and your rolling pin, and squash your lump of dough just a bit with the heel of your hand. Then roll it out gingerly (it does break a bit, but just keep tamping it together with your fingers). To put it in the pie plate, invert pie plate on dough, then pick up the whole thing, waxed paper dough and plate, and turn them over, and just peel the waxed paper off.

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PEANUT BUTTER FROSTING
Adapted from source: Cookbook USA CD

1/3 cup peanut butter
3 cups confectioners' sugar
1 1/2 tsp. vanilla
1/2 cup milk (or as needed)

Stir peanut butter and sugar together. Stir in vanilla and only about 1/3 cup of milk, then add a few drops of milk at a time until the frosting is smooth enough to mix with a hand mixer. Beat until it is smooth and of spreading consistency.

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QUICK HONEY PEANUT BUTTER ICING
Source: The Joy of Cooking, 1982 printing
From: Peggy, WA

COMBINE AND BRING TO BOIL:
2 tablespoons shortening
2 tablespoons butter
1/4 cup honey
REMOVE FROM HEAT AND ADD:
1/2 cup coarsely ground peanuts.

Stir until well blended. Spread on a warm cake.

Toast very lightly under a broiler at medium heat; watch carefully.

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BUTTERMILK CHEESE BREAD (bread machine)
Source: Jo Anne Merrill
Makes 1 (1 1/2 lb.) loaf

1 package yeast
3 cups bread flour*
1 teaspoon double-acting baking powder
1 tablespoon sugar
1 cup buttermilk
1/4 cup warm water
1 cup cheddar cheese, shredded**

Put ingredients into bread maker in order as directed by your ABM instructions, taking care to place the yeast in appropriate order. Select white bread option.

*Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour if preferred.

**Other cheese can be substituted. Some cheeses have more moisture content than others - keep this in mind.

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FRAGRANT ONION-RYE BREAD
Source: Jo Anne Merrill
From: Bill,DC
Makes one large loaf

"Good for sandwiches, especially corned beef."

3 cups all-purpose flour
2 1/2 cups rye flour
1/4 cup brown sugar
2 envelopes active dry yeast
2 teaspoons salt
1 envelope onion soup mix
1 1/4 cups water
1 cup milk
2 tablespoons butter or margarine
1/2 teaspoon caraway seed
Melted butter (for brushing top)

Stir flours together. In large bowl, combine 1 1/2 cups flour mixture, brown sugar, yeast and salt; set aside.

Combine (dry) onion soup mix, water, milk, 2 tablespoons butter and caraway seeds in saucepan. Stir and heat until warm (120-130 degrees F).

Gradually add liquid to combined dry ingredients, beating at medium speed; scrape bowl now and then. Add 3/4 cup flour; beat at high speed for 2 minutes.

Stir in enough additional flour to make a soft dough, about 2 to 3 cups. Cover and let rise in warm place for 40-50 minutes or until doubled.

Stir dough down, turn into well greased 2-quart casserole, brush with melted butter or margarine. Let rise again 20-30 minutes or until doubled.

Bake in preheated 350 degree F oven for 50 to 60 minutes, or until done.

Remove from dish and brush crust with melted butter. Cool completely on wire rack.