Recipe: Assorted Recipes (13) Part 2 of 2 - 06-15-97 Recipe Swap (updated)

13 ASSORTED RECIPES
Recipe Swap - June 15, 1997 - Part 2

RECIPES IN THIS FILE:
A Mom's Casserole for the 90's
Chocolate Zucchini Cake (topped with chocolate chips and nuts)
Fudge Dessert with Kahlua Cream (baked in ramekins or custard cups)
Cream of Corn Soup (using fat free milk, blender)
Low Fat Cream of Broccoli Soup (blender)
Low Fat Cooking Tip
6 Quick Chocolate Sundae Ideas
Maxine's Roasted Vegetable Broth
Potato Cheese Soup
Cherry Nut Bread (Pie Filling Bread)
Beef with Homemade Noodles (1970's)
Vegetable Beef Soup
Our Family's Chip Dip

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A MOM'S CASSEROLE FOR THE 90'S

1 teaspoon oil
1 cup chopped onion
8 to 12 oz. ground turkey or chicken
1 (8 oz.) can tomato sauce
2 cups frozen chopped broccoli (or equivalent chopped fresh, parboiled)
1 tablespoon Worcestershire sauce
3/4 teaspoon allspice
2 cups dry shell pasta, cooked and drained
2 cups nonfat cottage cheese
3 tablespoons grated Parmesan cheese

Heat oven to 350 degrees F. Have a large 3 quart casserole ready.

Heat oil in large nonstick skillet. Stir in onion and ground turkey, breaking up any chunks with wooden spoon. Cook for 4-5 minutes until turkey is opaque and onion crisp-tender.

Stir in soup, broccoli, Worcestershire sauce and allspice. Cook for 3-4 minutes until broccoli is thawed.

Spread 2-3 tablespoons turkey-vegetable sauce in bottom of casserole. Cover with a layers with 1/2 of pasta, 1/2 of cottage cheese, 1/2 of Parmesan cheese and 1/2 of remaining sauce. Repeat layers.

Bake for 35-40 minutes at 350 degrees F until hot and bubbly.

Makes 6 servings
Source: Woman's Day Magazine

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CHOCOLATE ZUCCHINI CAKE

1 3/4 cups sugar
1/2 cup butter, softened
1/2 cup oil
1/2 cup milk
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini (well-drained)
FOR TOPPING:
3/4 cup chocolate chips
3/4 cup chopped nuts

Cream together butter and sugar. Mix in oil, milk, eggs and vanilla; set aside.


Mix together flour, cocoa powder, baking soda and salt; add to batter. Stir in zucchini. Pour into a greased (13x9-inch) baking pan. Top with chocolate chips and nuts.

Bake 60 minutes at 325 degrees F.

From Cath
Source: Sylvia Schuler Eisenbraun in the Wall Drug Cookbook

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FUDGE DESSERT WITH KAHLUA CREAM

FOR THE FUDGE DESSERT:
2 cups sugar
1 cup butter or margarine, melted
3/4 cup unsweetened cocoa powder
1/2 cup flour
5 eggs, slightly beaten
2 tsp vanilla
1 1/2 cups pecans, chopped
Kahlua Cream (recipe follows)

Preheat oven to 300 degrees F. Lightly grease 10 (6-oz.) souffle dishes or custard cups.

TO PREPARE THE FUDGE DESSERT:
Combine sugar, melted butter, cocoa powder, flour, eggs, and vanilla; beat 3 to 4 minutes at medium speed with an electric mixer. Stir in pecans. Spoon into prepared souffle dishes or custard cups. Place dishes in a shallow pan; pour warm water to depth of 1-inch into pan.

Bake at 300 degrees F for 40 minutes or until tops are crusty. Remove dishes from water, and cool.

Dollop or pipe Kahlua Cream on top.

KAHLUA CREAM

1 cup heavy (whipping) cream
3 tbsp kahlua
1/2 cup powdered sugar, sifted

Combine all ingredients for the Kahlua cream; beat at medium speed with an electric mixer until soft peaks form.

Makes 10 servings, 2 1/4 cups
Source: Paula McCollum of Springtown, TX in Southern Living magazine, September 1991

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CREAM OF CORN SOUP

"This was exceptionally quick and easy and very delicious."

2 cups water, divided use*
1 cup dry skim milk*
2 tablespoons chopped chives or green onions
2 tablespoons flour
1 (12 oz.) can whole kernel corn
Salt and pepper (to taste)

Combine 1 cup of water, the dry milk, chives and flour in an electric blender and mix thoroughly. Add corn and blend until corn is chopped fine.

Pour soup into a heavy saucepan. Add remaining water and heat slowly, stirring well. When soup comes to a boil, simmer for 1 to 2 minutes. Add salt and pepper to taste.

Makes 4 servings at 161 calories and 0.6 grams total fat

*Or substitute 1 cup fat free milk for 1 cup of the water and 1 cup dry skim milk.

Source: Unknown

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LOW-FAT CREAM OF BROCCOLI SOUP

2 cup onions, diced
4 tbsp margarine
3 tbsp flour
6 cups hot vegetable broth (or chicken broth)
2 cups broccoli, chopped
2 cups carrots, diced
Salt and ground black pepper (to taste)
1 (12 oz) can evaporated skim milk

Saute onions in margarine. Add flour, stir until brown. Add broth.

Puree broccoli and carrots in blender, saving a few whole to add last.

Add broccoli and carrots to onion and broth mixture. Whisk in milk. Add veggies you had saved. Cook 20 minutes.

Source: The Home Show (TV Show)

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LOW FAT COOKING TIP:
Janet: Use non-fat evaporated milk instead of cream .. or pureed white beans to "cream" it ... I LOVE that! Also very nutritious. Also, soup can be thickened easily with instant potato flakes.

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6 QUICK CHOCOLATE SUNDAE IDEAS

Chocolate Overload
Chocolate ice cream, Chocolate chip ice cream, chocolate sauce, brownie chunks, whipped cream and chocolate sprinkles.

Mint Madness
Chocolate mint ice cream, chocolate sauce, quarter chocolate-covered peppermint patties and whipped cream.

Black, White and Tan
Chocolate fudge, vanilla and coffee ice cream, warm fudge sauce, whipped cream and coffee ban candies.

Chocolate Covered Cherry
Vanilla ice cream, pitted halved Bing (sweet cherries), chocolate sauce, cherry syrup and whipped cream.

Mandarin Chocolate Sauce
Chocolate or vanilla ice cream, chocolate sauce, drained canned Mandarin orange segments, whipped cream and shaved chocolate.

Triple Chocolate Brownie Sundae
A scoop of chocolate ice cream on top of a brownie topped with chocolate sauce, whipped cream and a cherry.

Source: Home Cooking magazine, July 1997

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MAXINE'S ROASTED VEGETABLE BROTH

"I found the original of this recipe in the New York Times Sunday Magazine but the best outcome of it that I've had, came last week with a very modified batch of ingredients. They called for carrots, onions, turnip, parsnip, and some other stuff. I used carrots, celery, shallots (my new experimental veggie), mushrooms, and a halved butternut squash!"

FOR THE ROASTED VEGETABLES:
1 butternut squash
3 carrots, cut in large chunks
2 sticks celery, cut in chunks
2 onions, cut in half
4 shallots, cut in half
Several cloves garlic, peeled
FOR THE BROTH:
13 cups water, divided use
1 teaspoon each basil, dill, parsley, Mrs. Dash Table mix (slightly peppery savory flavoring).
1/2 cup fresh (well, mine was kind of wilted) chopped parsley

Spray or wipe oil onto the bottom of a large roasting pan. Cut the squash in half, scrape out the seeds, and place face down. Toss the rest of the veggies and garlic into the pan.

Roast in a 400 degree F oven for 45 minutes to 1 1/2 hours until well caramelized.

Place 12 cups of water into a large stock pot (I used an 8 quart pot). Add the all the roasted vegetables except for the squash. (Have the squash for dinner.)

Pour 1 cup cold water into the roasting pan, and scrape out the caramelized stuff that's coating it. Pour this into the stock pot. Add herbs and spices, and bring to a boil. Reduce heat, and simmer for 2 to 3 hours. Remove from heat, and remove vegetables. Strain vegetables through cheesecloth. Keeps in the refrigerator for 1 week, or freezes well.

NOTES: I use this broth in gravy, sauteing, tomato sauce, and anyplace else that bullion or meat stock is called for. The original recipe called for throwing the veggies away, but I grind them up and add egg and crumbs and make a veggie loaf. They are kind of sorry looking, so I don't leave them in the soup, but the loaf tastes pretty good.

Source: Maxine in RI

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POTATO CHEESE SOUP

3 large potatoes, peeled and sliced thin
1 large yellow onion, diced
1 tbsp. parsley flakes (or to taste)
1 tsp. garlic powder (or to taste)
Salt and fresh ground black pepper (to taste)
Water
1 tbsp. margarine
4 heaping tbsp. Cheez Whiz*
1 pint half and half*

Combine potatoes, onion, parsley, garlic, salt and pepper in large saucepan. Add water, to barely cover potatoes. Bring to boil. cover; reduce heat Simmer until potatoes are tender, 20-25 minutes. Remove from heat.

Add margarine, cheese and half and half. Stir to melt cheese. Reheat until hot through, but don't boil.

Serve with garlic croutons or bread sticks. Even better second day.

*Amounts of Cheez Whiz and cream can be varied to control richness.

Source: Elober

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CHERRY NUT BREAD (PIE FILLING BREAD)

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable oil
3 eggs, beaten
1 (21 oz.) can cherry pie filling (or apple or blueberry)
1 cup chopped nuts

Combine flours, baking soda and salt; set aside.

Stir together sugar, oil and eggs. Stir in dry ingredients, then pie filling and nuts. Stir just to combine. Pour mixture into 1 greased (9x5-inch) loaf pan.

Bake in preheated 350 degree F oven for 1 hour and 10 minutes or when tested done.

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BEEF WITH HOMEMADE NOODLES

Mom made this in a silver stock pot. Dad said it was better reheated.

1 lb pot roast
1 egg, beaten
Flour
Salt and pepper
Water
Mashed potatoes (for serving)

Cook beef covered with water in Dutch oven.

Meanwhile beat egg; add flour till like pie dough. Flour your board, roll like pie dough. Let stand to dry.

Cut dough in 4 pie shape pieces. Flour each piece. Overlap each and slice long ways.

Remove meat from broth. Bring broth to a boil, add noodles and stir. Cook about 15 to 20 minutes.

Tear up meat and return to noodles.

Serve over mashed potatoes.

From: CATH'S MOM (FAMILY RECIPE) 11/10/75
From Cath

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VEGETABLE BEEF SOUP

1 beef pot roast
3 potatoes, peeled, cubed
1 medium onion, chopped
cabbage, shredded (optional)
1 (8 oz) can green beans whole
1 (8 oz) can corn
1 (8 oz) can peas
2 cans (8 oz each) tomato sauce
1 (4 oz) can v8 juice
1 tbsp salt
1 tsp ground black pepper
saltine crackers (for serving)

Simmer roast covered with water until done. Remove from broth.

Add potatoes and onions to broth and cook awhile.

Add vegetables, sauce and the torn up meat. Cook 30 minutes more.

Serve with crackers.

*Mom added shredded cabbage. I add v8 juice for flavor. Best reheated. Mom made in silver crock on cold winter days.

Makes 6 servings
From: CATH'S MOM (FAMILY RECIPE)
From Cath

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OUR FAMILY'S CHIP DIP
From Cath

While into family recipes, here is the best.

2 jars Kraft Pimento Cheese Spread
3 Tbsp Miracle Whip salad dressing
3 Tbsp Milk
chopped onion (to taste)

Combine all ingredients together. Chill for an hour or so. Thin with milk, if necessary. Serve with chips.