Recipe: Assorted Recipes (16) - 10-22-97 Recipe Swap (updated)

16 ASSORTED RECIPES
Recipe Swap - October 22, 1997

RECIPES IN THIS FILE:
Pumpkin Oat Muffins with Crumb Muffins
Dirt Cake
Eggs Benedict with Creamy Hollandaise Sauce
Harvesting and Storing Onion and Garlic
Cold Veggie Pizza
Chocolate Macaroon Cake
Creamy Smoked Salmon and Dill Tart
Piquant Salmon Rolls
Smoked Salmon Quesadillas
Cheese Crackers
Cheese Crisps
Cheese Diablo Wafers
Cheesy FBI Man Safe Crackers
Flaky Beef Turnovers
Pecos Steaks on Olive Toast
Picnic Beef Bologna

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PUMPKIN OAT MUFFINS WITH CRUMB TOPPING
Makes 12 muffins

1 cup unbleached flour, sifted
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 tsp salt
3/4 cup canned pumpkin puree (unsweetened)
1/2 cup brown sugar, packed
1 large egg, slightly beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick-cooking oats, uncooked
1/2 cup raisins
Crumb Topping (recipe follows)

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.

Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten.

Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.

Bake in 400 degree F oven 18-20 minutes or until golden brown.

Serve hot with homemade jelly or jam.

CRUMB TOPPING

1/2 cup brown sugar; packed
1 tbsp flour
2 tbsp butter
1/4 tsp pumpkin pie spice

Combine brown sugar, unbleached flour, pumpkin pie spice and butter or regular margarine in bowl. Mix until crumbly.

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EGGS BENEDICT WITH CREAMY HOLLANDAISE SAUCE
Source: Ken Torbert, The Gingerbread Mansion Inn
Makes 12 servings, 8 oz. each

1 package English muffins
12 slices Canadian bacon
8 oz. grated Swiss cheese
12 eggs
2 cups milk
Ground black pepper, to taste
Cayenne pepper, to taste
Creamy Hollandaise Sauce (recipe follows)
Paprika, to garnish

Grease 12 (8 oz.) ramekins; set aside.

Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese.

Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in refrigerator overnight.

WHEN READY TO BAKE:
Preheat oven ot 350 degrees F.

Bake uncovered for 30 minutes.

Meanwhile, prepare Creamy Hollandaise Sauce.

Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.

CREAMY HOLLANDAISE SAUCE

1/4 lb. (1/2 cup) butter
3 egg yolks
1 Tbsp. lemon juice
1 Tbsp. sherry
3 dashes ground cayenne pepper

Melt butter to low boiling point. Place all other ingredients in blender and blend at low speed until mixed. Slowly pour in hot melted butter and blend 10 seconds or until thick and creamy.

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HARVESTING AND STORING ONION AND GARLIC
From Colorado State University

Garlic is usually ready for harvest when the tops become dry and bend to the ground or when the cloves begin to separate in the bulb. Bulbs intended for braiding or fresh market may be harvested at an earlier stage. After harvest, the bulbs should be cured prior to storage. Curing is necessary to develop thick, tight outer scales, to maintain good skin color and to reduce disease problems such as Botrytis neck rot while in storage. Home gardeners usually cure their onion and garlic by one of three methods - by leaving bulbs in the field, by using shallow trays or by using mesh onion bags. With the field method of curing, bulbs are placed in rows with their tops partially covering the bulbs to help prevent sunburn. Protection from sun scald must be provided or damage and greening of the bulbs may occur. This is especially critical in warm bright climates. The bulbs in the field are left until the tops wither. Tops can then be removed about one inch from the bulb or tops can be braided together and the braid used to hang bulbs in the storage area. In case of rain, bulbs may become discolored or rot. Covering them during rainy periods and turning them frequently will help prevent these problems. Curing in the field will take two to three weeks if temperatures are 75 o to 80 o F (24 o to 27 o C) and the relative humidity is less than 60%. Bulbs left in the field are susceptible to freeze injury. Garlic, if frozen, will rot. However, onion bulbs while freezing at 30 o F can withstand 25 o F without injury as long as they are not moved while frozen and are thawed slowly. Frozen bulbs that thaw at higher temperatures will be more severely injured. Freezing injury may be limited to the individual scales or the complete bulb,. Freeze damaged, thawed bulbs are soft, grayish-yellow and water soaked. Gardeners with a storage room where they can cure their onions and garlic with forced air heating, can cure bulbs in 4 to 5 days at 85 o to 90 o F (29 o to 32 o C). When curing in trays or mesh bags, tops are cut about one inch from the bulb and left in the tray or bag until they rustle when handled. Trays can be made of lathes with half-inch spaces between lathes to allow for proper ventilation. Sacks need to be made of burlap or similar material that provides adequate ventilation. Bulbs cured by this method do not become discolored and seldom rot.

Storage: Only firm bulbs should be kept for storage. Those that have been bruised, produced a seed stalk, or have thick necks do not keep well and should be used as soon as possible. If stored as firm bulbs, rot may set in and spread to the rest of the crop. The storage area should have a fairly uniform temperature of 32 o to 36 o F (0 to 3 o C) and dry air (relative humidity of 60% or less). Garlic can be stored satisfactorily at a wide range of temperatures up to 90 o Fahrenheit (32 o C.) but shrinkage increases above 70 o F. (21o C.) Garlic cloves sprout rapidly when stored at 40 o F or higher. Onion and garlic bulbs stored at humidity above 70% at any temperature will mold and often develop roots. Ventilation must be provided to remove excess moisture. If cured in mesh bags or trays, these can be taken directly to the storage area. Bulbs cured in the field can be hung from rafters if tops were braided together or put in mesh bags or trays if tops were removed. Bulbs can be stored on shelves in the storage area up to six to eight inches deep. Commercial onion growers store onions several feet deep but move air through the onion piles on a constant basis.

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COLD VEGGIE PIZZA
Source: Pillsbury

2 cans crescent roll dough
1 (8 ounce) package cream cheese, softened
1/2 cup Hellman's light mayonnaise
1 envelope ranch dressing mix
1 cup finely grated cheddar cheese
TOPPING SUGGESTIONS:
Sweet pepper strips (red, yellow, green, orange), lightly blanched broccoli flowerettes, maybe sliced tomato or cherry tomato halves

Spread crescent roll dough on lightly greased cookie sheet or 16-inch pizza pan and press seams together.

Bake at 375 degrees F for 12 minutes.

While crust is baking, mix cream cheese, mayonnaise and (dry) dressing mix together; set aside.

Cool crust completely, then spread with cream cheese mixture. Cover with veggies, then sprinkle with cheddar cheese. Gently press veggies into cream cheese. Refrigerate until serving time.

Top with veggies, as desired.

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CHOCOLATE MACAROON CAKE
Source: Over 200 Ways To Use Your Bundt Pans

FOR THE BATTER:
2 cups unbleached flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp salt
1 tsp baking soda
2 tsp vanilla
3/4 cup cold water
1/2 cup butter or margarine, softened
1/2 cup sour cream
3 egg whites, at room temperature
FOR THE TOPPING:
1 egg white, at room temperature
1/4 cup granulated sugar
1 cup grated coconut
1 tbsp unbleached flour
1 tsp vanilla

Preheat oven at 350 degrees F. Prepare a 12-cup Bundt Pan with cooking spray and flour.

To prepare the batter, combine flour, 1 3/4 cups sugar, cocoa powder, salt and baking soda in a mixing bowl.

In another mixing bowl, combine water, butter, sour cream, and 3 egg whites.

Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan.

Meanwhile, to prepare topping, combine remaining egg white, sugar, coconut, flour, and vanilla in a mixing bowl. Drop by teaspoonfuls over the chocolate batter.

Bake at 350 degrees F for 60 minutes.

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CREAMY SMOKED SALMON AND DILL TART
Source: Bon Appetit magazine, April, 1991
Makes 6 servings

"Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature."

5 sheets frozen phyllo dough, thawed
3 tbsp unsalted butter, melted
4 large egg yolks
1 tbsp plus 1 tsp dijon mustard
3 large eggs
1 cup half and half
1 cup heavy whipping cream
6 oz smoked salmon, chopped
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tbsp. dried dillweed
Dill sprigs (to garnish)

Generously butter a (9 1/2-inch) diameter deep-dish pie plate.

Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, heavy cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust.

Bake until center is set, about 50 minutes. Transfer to rack. Cool.

Garnish with dill sprigs and serve slightly warm or at room temperature.

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PIQUANT SALMON ROLLS
Makes 4 servings

4 oz Cream cheese
1/4 cup Walnuts, chopped
1 tbsp Chopped fresh chives
1 Stalk celery, chopped
3 tsp Lemon juice, divided use
3 pinch ground Cayenne pepper
1/4 tsp Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole wheat bread
Butter, softened
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (optional, to garnish)
Chives (optional, to garnish)

In a bowl, soften cream cheese and stir in walnuts, chives and celery. Add 2 teaspoons of lemon juice and spices and mix well.

Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls. Set aside.

Toast slices of bread and cut 8 (2 1/2-inch) rounds, using a biscuit cutter. Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired.

TO MAKE AHEAD:
Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, and better freshly made. Once assembled, serve within 30 minutes.

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SMOKED SALMON QUESADILLAS
Source: Favorite Restaurant Recipes, by Bon Appetit
Makes 4 first course servings

"A signature starter from Vincent Guerithault on Camelback in Phoenix, Arizona."

4 oz soft fresh goat cheese (montrachet)
2 tbsp grated fresh horseradish (or 1 tbsp prepared horseradish)
2 tbsp sour cream
2 tsp chopped fresh dill
Salt and pepper, to taste
4 (8-inch) flour tortillas
4 oz thinly sliced smoked salmon
Additional chopped fresh dill fresh dill sprigs

Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture to taste with salt and pepper; set aside.

Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Transfer to work surface.

Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle with additional chopped dill. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill.

Cut quesadillas into wedges. Garnish with dill sprigs and serve, passing remaining cheese mixture separately.

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CHEESE CRACKERS
Adapted from source: Jean Pare's Muffins and More, Alberta Canada

1/2 cup grated sharp cheddar cheese
1/2 cup flour, part for rolling
2 tbsp butter or margarine
1/4 tsp salt
Pinch paprika
Pinch ground cayenne pepper
2 tbsp water
Suggested toppings: coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper.

Mix all ingredients, except toppings, together in a bowl. (Original directions suggested shaping into a roll 1 1/2-inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired.)

By rolling very thin (instead of chilling and slicing), this amount of dough will make small crackers about 1/2-inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife.

If the dough is very dry after rolling, brush tops with water before topping. If it is soft, sprinkle lightly and press the topping onto the crackers.

Bake at 425 degrees F for 5 minutes or until browned.

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CHEESE CRISPS
Makes 30 crackers

1 cup grated sharp cheddar cheese
1/4 cup unsalted butter
1/4 tsp salt
1/2 cup whole wheat flour

In large bowl, combine the cheese, butter and salt. Add the flour and mix thoroughly. Roll into small balls. Place the balls on an oiled cookie sheet and flatten.

Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold.

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CHEESE DIABLO WAFERS
Makes about 4 dozen

1 cup unbleached flour
1/2 lb sharp cheddar cheese, grated
1/2 cup butter or margarine, softened
1 tsp ground cayenne pepper

Mix all ingredients and shape in 1-inch balls. Arrange about 2-inches apart on baking sheet.

Bake in very hot oven (450 degrees F) for about 6 minutes.
Serve hot or cool.

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CHEESY FBI MAN SAFE CRACKERS
Source: Aunt Bee's Mayberry Cookbook
Makes 6-8 servings

1/2 cup butter, softened
2 tbsp tomato juice
2 cups grated cheddar cheese
1 cup sifted all-purpose flour
3/4 cup chopped pecans
1/4 tsp ground red pepper (cayenne)
1/2 tsp salt

In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12-inches long. Chill overnight.

WHEN READY TO BAKE:
Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet.

Bake in a 350 degree F oven for 10 to 12 minutes.

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FLAKY BEEF TURNOVERS
Source: Finger Foods by Mable Hoffman, HP Books, 1989
Makes 6 turnovers

6 oz boneless beef top round or rib-eye steak
2 small potatoes, peeled, diced*
half of a 1.25 oz envelope dry onion-soup mix (about 3 tablespoons)
2 teaspoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
6 frozen puff-pastry shells (one 10 ounce package)

Preheat oven to 400 degrees F.

Trim beef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley; set aside.

On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a lightly greased baking sheet.

Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot.

*It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown.

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PECOS STEAKS ON OLIVE TOAST
Makes 4 servings

4 tender steaks (loin or rib)
2 tbsp minced garlic, divided use
1 tsp crushed red pepper flakes
1/2 tsp ground black pepper
1 French bread loaf
2 tbsp butter or margarine
2 tbsp chopped California ripe olives
1 tbsp minced fresh cilantro

Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cook steaks as desired.

Cut 4 thick (1-inch) slices of bread on a sharp diagonal. Set aside.

Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic.

Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread).

Spoon olive butter over bread. Place toast on plates and top with steaks.

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PICNIC BEEF BOLOGNA
From: Annie, TX

2 lbs. hamburger meat, extra lean
2 Tbsp. Morton's Tender-Quick curing salt
1/2 Tbsp. liquid smoke
1/8 tsp. garlic powder (I use 1/2 tsp.)
1/4 tsp. ground black pepper (I use 1/2 tsp.)
1 cup red wine or water

In a large bowl, mix all ingredients together thoroughly. Chill 2 hours.

Form into rolls, 6-inches long and about 2-inches in diameter. Wrap in plastic wrap and refrigerate 24 hours.

Unwrap, place the rolls on a broiler pan rack.

Bake in a preheated 225 degree F oven for 3 hours. Remove from oven. Pat with paper towels to remove excess fat. Cool slightly and wrap in foil. Refrigerate or freeze.