Recipe: Assorted Recipes (17) - 10-17-97 Recipe Swap (updated)
Recipe Collections17 ASSORTED RECIPES
Recipe Swap - October 17, 1997
RECIPES IN THIS FILE:
Applesauce Cake
Beef and Broccoli with Garlic Sauce
Tomato, Cheese and Onion Tart
Chafing Dish Party Meatballs
Brie with Fruit and Nuts
Chicken Breasts in 5 Styles
Crab-Artichoke Tarts
Mini Rice Quiche
Mini-Quiche Tarts
Mini Shrimp Quiche
Mini Quiche
Mini Cheese and Mushroom Quiche
Cheddar Dill Mini Quiche
Tuna Florentine Mini Quiche
Warmer Kartoffelsalat (Hot Potato Salad)
Hot Artichoke Crostini
Crostini With Roasted Red Pepper Spread
Banana Split Pie
APPLESAUCE CAKE
Source: Mary Ann Thompson
Mary Ann: "I have a book called "Cooking Behind the Fence: Recipes and Recollections from the Oak Ridge '43 Club" (c1992). It features recipes from the '40s when Oak Ridge, TN was fenced and people had to have a security clearance to get in. The person who supplied this recipe remembers that there was only one grocery store in the area back in 1943 and she remembers waiting in line for 2 hours to buy soap powder."
1/2 cup shortening
1 cup sugar
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 cup applesauce
2/3 cup chopped raisins
2/3 cup chopped walnut meats
Cream together shortening and sugar. Add egg; beat well.
Sift together flour, baking soda, salt, cloves, and cinnamon. Add alternately with applesauce to creamed mixture. Add raisins and nutmeats. Pour into 9-inch greased tube pan.
Bake in moderate oven (350 degrees F) for 1 hour. Let stand until cold. Remove cake from pan.
BEEF AND BROCCOLI WITH GARLIC SAUCE
Source: The Meades, 1990's
Makes 6 servings
1 pound beef steak
4 tablespoons vegetable oil, divided use
1/2 teaspoon salt
1 dash white pepper
1 1/2 pounds fresh broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Set aside.
Mix cornstarch, sesame oil and broth; set aside.
Heat 12-inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot. Add remaining 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
TOMATO, CHEESE AND ONION TART
Source: Ross Lipman
Serves 2 as a main course or 4-6 as an appetizer
Ross: "This recipe was found by Mom in the Washington Post's Food Section in June 1990. Turned out it was from a neighbor 6 houses up! It has become a family favorite."
FOR THE DOUGH:*
1 1/2 cups flour
6 tablespoons butter
1/4 teaspoon salt
2 ounces ice water
2 ounces cold milk
FOR THE FILLING:
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (or about 1 1/2 cups thinly sliced shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon
TO PREPARE THE DOUGH:
Mix flour, 6 tablespoons butter and salt in a food processor until grainy. Slowly add ice water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees F.
Roll dough out to fit a 9-inch pie pan. Mix cheeses and spread in bottom of pie shell.
Saute onion (or shallot) slices in 1 tablespoon butter. Arrange onion slices on the cheese.
Saute tomato slices in the remaining 2 tablespoons butter, sprinkle with tarragon. Place tomato slices on top of onion. Cover pie with remaining juices from the pan.
Bake for 30 minutes, open oven door slightly and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing.
The original recipe says you can freeze this tart. However, there have never been any leftovers to freeze.
*Mom and I use the ready-made pie crusts (it is easier).
VARIATION:
I add twice the amount of shallots and tarragon and 2 cloves of garlic that are sliced and sauteed with the onion. Use your imagination.
CHAFING DISH PARTY MEATBALLS
Source: Vicki Reading (Mom's clipping from a 1960's women's magazine)
Makes about 5 dozen meatballs
FOR THE MEATBALLS:
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup finely chopped onion
1/4 cup milk
1 egg, beaten
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/4 cup Crisco vegetable shortening
FOR THE SIMMER SAUCE:
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly
TO PREPARE THE MEATBALLS:
Combine the first 9 ingredients, mixing well. Shape into 1-inch meatballs.
Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Drain on paper towels. Discard grease.
TO PREPARE THE SIMMER SAUCE:
Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well. Add meatballs and simmer on low for 30 minutes, stirring occasionally.
Serve with toothpicks out of a chafing dish to keep warm.
BRIE WITH FRUIT AND NUTS
Laurie Murphy: "My mom made this for Christmas and it was a big hit with a lot of people I didn't think would like Brie. She didn't have a recipe but it was delicious."
1 wheel brie
Dried apricots
Dried prunes
Walnuts
Brown sugar
Orange rind
1 tube crescent roll dough
Crackers (for serving)
Slice the brie in half and sprinkle one half with chopped dried apricots, chopped dried prunes, chopped walnuts, brown sugar and orange rind. Put the other half back on top.
Open out the crescent rolls (they should form a rectangle.) Place the brie on the crescent roll dough and wrap the ends of the dough over to encase the Brie. Turn over and place in a pie plate.
Bake at 375 degrees F for about 15 minutes or until the crescent rolls are done.
Serve with crackers.
CHICKEN BREASTS IN 5 STYLES
Source: The Best From Libby Hillman's Kitchen
Makes 4 servings
4 boneless, skinless chicken breasts
1 tsp salt
1/4 tsp ground white pepper
1/2 tsp thyme
1/4 cup flour
2 tbsp olive oil
Preheat oven at 300 degrees F. Prepare baking pan with cooking spray.
Season chicken with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour.
Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set aside in prepared baking pan.
Bake for 10 minutes with one of the following additions:
WITH LEMON:
Deglaze the same skillet with 1/4 cup lemon juice. Add chicken and bake. Before serving, garnish each portion with a wedge of lemon.
WITH MUSHROOMS:
Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on 1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes. Spread over chicken.
WITH ONIONS, GARLIC, AND PARSLEY:
Cook 1/4 cup onions and 2 tablespoons minced garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add 1/2 cup parsley just before serving.
WITH TOMATO AND HERBS:
Cook chicken in olive oil. Add 1/2 cup diced onion and 1 tablespoon minced garlic to the hot skillet. When onion looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4 cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of sauce.
WITH SPICY SAUCE:
Cook 1 tablespoon onion until glazed. Add 1 cup chicken broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to skillet. Cover and simmer for 3 to 4 minutes instead of baking.
CRAB-ARTICHOKE TARTS
Source: Cooking Light magazine, July/August 1994
Makes 32 servings
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/2 cup egg beaters egg substitute
1/4 cup chopped roasted red peppers
1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can crab meat, drained
32 won-ton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons chives, freeze-dried
1 tablespoon butter or margarine, melted
Combine flour, thyme, pepper and egg substitute in a bowl; stir well. Add chopped bell peppers, artichokes and crab meat; stir well.
Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.
Spoon crab meat mixture evenly into wonton wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.
Bake at 350 degrees F for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.
MINI RICE QUICHE
Source: Robyn Walton
Makes 48 appetizers
3 cups cooked rice
1 1/2 cup (6 oz.) grated Swiss cheese, divided use
4 eggs, divided use
1/2 cup real bacon bits
1 (4 ounce) can diced green chiles
1/4 cup diced pimentos
1/4 cup minced fresh parsley
1 cup milk
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce
FOR THE CRUSTS:
Preheat oven to 400 degrees F. Coat the bottoms of 48 mini muffin pan cups with nonstick cooking spray.
Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of prepared mini muffin cups.
Bake at 400 degrees F for 15 minutes, or until lightly browned.
TO PREPARE THE FILLING:
Combine bacon, chiles, pimentos, parsley, and remaining cheese. Spoon evenly over rice layer.
Mix together milk, remaining 2 eggs, cumin, salt, and hot sauce. Spoon evenly into each cup.
Return to oven; bake 15 minutes or until set.
MINI-QUICHE TARTS
Source: Robyn Walton
Makes 60 quiche tarts
FOR THE DOUGH MIXTURE:
2 sticks (1 cup) butter, softened
6 oz. cream cheese, softened
2 cups self-rising flour
FOR THE QUICHE MIXTURE:
1 1/2 cups grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 cup heavy whipping cream
1/2 cup milk
1/2 tsp. salt
1/4 tsp. ground cayenne pepper (optional)
1/2 tsp. dry mustard (optional)
TO PREPARE THE DOUGH:
Mix butter and cream cheese together. Add flour and mix to form a soft dough. Chill at least 1 hour.
Form the dough into approximately 60 walnut-size balls. Place each ball in a miniature muffin pan. Use a miniature tart shaper rolled in flour to press each ball into the miniature muffin pan (or press dough down with fingers). Set aside.
TO PREPARE THE QUICHE MIXTURE:
Combine the ingredients for the quiche mixture. Pour approximately 1 tablespoon into each miniature muffin section.
Bake at 350 degrees F 15-20 minutes or until brown.
MINI SHRIMP QUICHE
Source: Robyn Walton
Makes 2 dozen
This little crust idea is great! Use it for all your little mini-tarts.
1 pkg. refrigerator butterflake dinner rolls (12 rolls)
24 small fresh shrimp, peeled, deveined and cooked
1 egg, beaten
1/2 cup light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 cup shredded Gruyere cheese
Grease 24 (1 3/4-inch) muffin tins.
Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell; set aside.
Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese.
Bake at 375 degrees F for 20 minutes, until golden. Cool and freeze.
WHEN READY TO SERVE:
Place frozen appetizers on a baking sheet and bake at 375 degrees F for 8 to 10 minutes.
MINI QUICHE
Source: Robyn Walton
1 can flaky biscuit dough
4 eggs, beaten
1 cup chopped cooked ham
1 cup grated cheese
1 cup milk or half and half
Salt and pepper to taste
OPTIONAL:
Chopped mushrooms, green peppers and onions
Separate biscuits into layers of dough making 3 biscuits out of each biscuit. Place in mini muffin tins to form shells. Set aside.
Combine remaining ingredients and mix well. Spoon about 1 teaspoon of mixture into each shell.
Bake at 375 degrees F until golden brown and set approximately 5 to 7 minutes. Serve warm.
MINI CHEESE AND MUSHROOM QUICHE
Source: Robyn Walton
Makes 5 dozen appetizers
1 cup milk
1 egg, beaten
1/4 lb. butter or margarine, melted
1 pkg. shredded extra sharp Cheddar
1 1/2 cups sliced mushrooms
1 1/2 cups chopped onions
2 cups Bisquick baking mix
Saute mushrooms and onions in a little of oil. Mix egg, milk, Bisquick, butter and cheese all together. Add onions and mushrooms.
Grease mini cupcake tins and fill 3/4 full.
Bake in a 350 degree F oven for 20 minutes.
CHEDDAR DILL MINI QUICHE
Source: Robyn Walton
Makes 12 appetizers
2 refrigerated or frozen pie crusts
1 cup shredded Cheddar cheese
2 eggs
1/2 cup half and half
1 tsp. dill weed
1/4 tsp. ground black pepper
Unfold or thaw crusts. Cut into 12 circles using biscuit or round cookie cutter. Press crusts into mini muffin pans.
Put equal amounts cheese into each shell. Mix remaining ingredients together. Spoon into shells.
Bake in preheated 400 degree F oven 20 minutes or until tops are lightly browned. Cool about 10 minutes. Gently remove from pan.
May be frozen for later use.
TUNA FLORENTINE MINI QUICHE
Source: Robyn Walton
1 pkg. (12) frozen mini tarts
1 (6 oz.) can tuna drained, flaked
1/4 cup grated Swiss cheese
1/4 cup grated Cheddar cheese
2 tbsp. grated onion
1/2 of a 6 oz. pkg. fresh spinach, cooked, drained, and chopped
2 eggs
1/2 cup table cream
Salt and freshly ground pepper
1/2 tsp. ground nutmeg
Preheat oven to 350 degrees F. Coat inside bottom and sides of frozen tart shells with beaten egg white.
Bake at 350 degrees F for 5 minutes.
Divide tuna in each tart shell. Add grated cheeses, then onion and chopped spinach.
Whisk eggs in bowl; add cream and whisk until lemon colored. Flavor with salt, pepper, and nutmeg. Pour egg mixture into tart shells to top.
Return to oven and bake at 350 degrees F for 30-40 minutes until centers are cooked.
HOT POTATO SALAD (WARMER KARTOFFELSALAT)
Makes 4 servings
3 medium potatoes, boiled in skins
3 slices bacon
1/4 cup chopped onion
1 tbsp unbleached flour
2 tsp sugar
3/4 tsp salt
1/4 tsp celery seeds
1/4 tsp ground black pepper
3/8 cup water
2 1/2 tbsp vinegar
Peel potatoes and slice paper thin.
Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly.
Remove from heat. Stir in 3/8 cup water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits.
Serve warm.
HOT ARTICHOKE CROSTINI
Source: Nancy Berry
Makes 36 servings
1 French baguette, cut into 36 1/4-1/2- inch slices
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 1/2 ounce) can chopped green chilies, drained
2 cloves garlic, minced
GARNISHES (optional):
Green onions, chopped
Tomatoes, chopped
Place bread slices on foil-lined baking sheet.
Bake at 400 degrees F for 5 minutes or until lightly browned.
Combine artichokes, mayonnaise, cheese, chilies and garlic; spread on bread.
Bake at 400 degrees F for 5 minutes or until cheese melts.
Garnish, if desired, and serve immediately.
CROSTINI WITH ROASTED RED PEPPER SPREAD
Source: Better Homes and Gardens Holiday Appetizers
Makes 30 servings
12 ounces French bread baguette
1/2 cup and 1 tablespoon olive oil, divided use
2 tablespoons basil, fresh, finely snipped
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1 small onion, finely chopped
1 tablespoon olive oil
15 ounces roasted red peppers, drained (two 7 1/2 oz jars)
7 1/2 ounces tomatoes, canned, cut up
1 teaspoon fennel seed, crushed
1/2 teaspoon sugar
1/4 tsp. each salt and ground black pepper
Cut French bread into 1/4-inch slices. Place in a single layer on baking sheets. Set aside.
Combine 1/2 cup olive oil, basil, garlic powder and lemon pepper. Brush on one side of each slice of bread.
Broil bread 3-4-inches from heat for about 2 minutes or till toasted. Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat with remaining slices.
Cool, store in a plastic bag.
Cook onion in the remaining 1 tablespoon olive oil in skillet till tender but not brown. Add drained red peppers and undrained tomatoes, fennel seed, sugar and 1/4 tsp. each salt and pepper. Bring to boiling, simmer, uncovered for 10 minutes or until most of liquid is evaporated.
Cool slightly. Transfer to blender and process until smooth. Transfer to bowl. Cover and chill up to 4 days.
Let red pepper mixture stand at room temperature 30 minutes.
Spread on toasted crostini.
Velma TN: Candy, I cheated a little. I did use a graham cracker crust, but the recipe called for it.
BANANA SPLIT PIE
Mix together:
1 (4 serving size) box sugarfree instant vanilla pudding
2 cups low fat milk
Whip with wire whisk until thickened.
2 very ripe bananas sliced over the pudding after it has been poured into crust.
1 (8 ounce) can crushed pineapple, drain and squeeze any juice from it. Sprinkle over the bananas.
Cover with Fatfree Cool Whip.
Sprinkle pecans on top if desired, and I desire. Ha
Put in the refrigerator until it sets up. It is the least like diabetic food of anything I've eaten - even Mac likes it.
Recipe Swap - October 17, 1997
RECIPES IN THIS FILE:
Applesauce Cake
Beef and Broccoli with Garlic Sauce
Tomato, Cheese and Onion Tart
Chafing Dish Party Meatballs
Brie with Fruit and Nuts
Chicken Breasts in 5 Styles
Crab-Artichoke Tarts
Mini Rice Quiche
Mini-Quiche Tarts
Mini Shrimp Quiche
Mini Quiche
Mini Cheese and Mushroom Quiche
Cheddar Dill Mini Quiche
Tuna Florentine Mini Quiche
Warmer Kartoffelsalat (Hot Potato Salad)
Hot Artichoke Crostini
Crostini With Roasted Red Pepper Spread
Banana Split Pie
APPLESAUCE CAKE
Source: Mary Ann Thompson
Mary Ann: "I have a book called "Cooking Behind the Fence: Recipes and Recollections from the Oak Ridge '43 Club" (c1992). It features recipes from the '40s when Oak Ridge, TN was fenced and people had to have a security clearance to get in. The person who supplied this recipe remembers that there was only one grocery store in the area back in 1943 and she remembers waiting in line for 2 hours to buy soap powder."
1/2 cup shortening
1 cup sugar
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 cup applesauce
2/3 cup chopped raisins
2/3 cup chopped walnut meats
Cream together shortening and sugar. Add egg; beat well.
Sift together flour, baking soda, salt, cloves, and cinnamon. Add alternately with applesauce to creamed mixture. Add raisins and nutmeats. Pour into 9-inch greased tube pan.
Bake in moderate oven (350 degrees F) for 1 hour. Let stand until cold. Remove cake from pan.
BEEF AND BROCCOLI WITH GARLIC SAUCE
Source: The Meades, 1990's
Makes 6 servings
1 pound beef steak
4 tablespoons vegetable oil, divided use
1/2 teaspoon salt
1 dash white pepper
1 1/2 pounds fresh broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Set aside.
Mix cornstarch, sesame oil and broth; set aside.
Heat 12-inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot. Add remaining 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
TOMATO, CHEESE AND ONION TART
Source: Ross Lipman
Serves 2 as a main course or 4-6 as an appetizer
Ross: "This recipe was found by Mom in the Washington Post's Food Section in June 1990. Turned out it was from a neighbor 6 houses up! It has become a family favorite."
FOR THE DOUGH:*
1 1/2 cups flour
6 tablespoons butter
1/4 teaspoon salt
2 ounces ice water
2 ounces cold milk
FOR THE FILLING:
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (or about 1 1/2 cups thinly sliced shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon
TO PREPARE THE DOUGH:
Mix flour, 6 tablespoons butter and salt in a food processor until grainy. Slowly add ice water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees F.
Roll dough out to fit a 9-inch pie pan. Mix cheeses and spread in bottom of pie shell.
Saute onion (or shallot) slices in 1 tablespoon butter. Arrange onion slices on the cheese.
Saute tomato slices in the remaining 2 tablespoons butter, sprinkle with tarragon. Place tomato slices on top of onion. Cover pie with remaining juices from the pan.
Bake for 30 minutes, open oven door slightly and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing.
The original recipe says you can freeze this tart. However, there have never been any leftovers to freeze.
*Mom and I use the ready-made pie crusts (it is easier).
VARIATION:
I add twice the amount of shallots and tarragon and 2 cloves of garlic that are sliced and sauteed with the onion. Use your imagination.
CHAFING DISH PARTY MEATBALLS
Source: Vicki Reading (Mom's clipping from a 1960's women's magazine)
Makes about 5 dozen meatballs
FOR THE MEATBALLS:
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup finely chopped onion
1/4 cup milk
1 egg, beaten
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/4 cup Crisco vegetable shortening
FOR THE SIMMER SAUCE:
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly
TO PREPARE THE MEATBALLS:
Combine the first 9 ingredients, mixing well. Shape into 1-inch meatballs.
Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Drain on paper towels. Discard grease.
TO PREPARE THE SIMMER SAUCE:
Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well. Add meatballs and simmer on low for 30 minutes, stirring occasionally.
Serve with toothpicks out of a chafing dish to keep warm.
BRIE WITH FRUIT AND NUTS
Laurie Murphy: "My mom made this for Christmas and it was a big hit with a lot of people I didn't think would like Brie. She didn't have a recipe but it was delicious."
1 wheel brie
Dried apricots
Dried prunes
Walnuts
Brown sugar
Orange rind
1 tube crescent roll dough
Crackers (for serving)
Slice the brie in half and sprinkle one half with chopped dried apricots, chopped dried prunes, chopped walnuts, brown sugar and orange rind. Put the other half back on top.
Open out the crescent rolls (they should form a rectangle.) Place the brie on the crescent roll dough and wrap the ends of the dough over to encase the Brie. Turn over and place in a pie plate.
Bake at 375 degrees F for about 15 minutes or until the crescent rolls are done.
Serve with crackers.
CHICKEN BREASTS IN 5 STYLES
Source: The Best From Libby Hillman's Kitchen
Makes 4 servings
4 boneless, skinless chicken breasts
1 tsp salt
1/4 tsp ground white pepper
1/2 tsp thyme
1/4 cup flour
2 tbsp olive oil
Preheat oven at 300 degrees F. Prepare baking pan with cooking spray.
Season chicken with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour.
Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set aside in prepared baking pan.
Bake for 10 minutes with one of the following additions:
WITH LEMON:
Deglaze the same skillet with 1/4 cup lemon juice. Add chicken and bake. Before serving, garnish each portion with a wedge of lemon.
WITH MUSHROOMS:
Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on 1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes. Spread over chicken.
WITH ONIONS, GARLIC, AND PARSLEY:
Cook 1/4 cup onions and 2 tablespoons minced garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add 1/2 cup parsley just before serving.
WITH TOMATO AND HERBS:
Cook chicken in olive oil. Add 1/2 cup diced onion and 1 tablespoon minced garlic to the hot skillet. When onion looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4 cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of sauce.
WITH SPICY SAUCE:
Cook 1 tablespoon onion until glazed. Add 1 cup chicken broth, 2 tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to skillet. Cover and simmer for 3 to 4 minutes instead of baking.
CRAB-ARTICHOKE TARTS
Source: Cooking Light magazine, July/August 1994
Makes 32 servings
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/2 cup egg beaters egg substitute
1/4 cup chopped roasted red peppers
1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can crab meat, drained
32 won-ton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons chives, freeze-dried
1 tablespoon butter or margarine, melted
Combine flour, thyme, pepper and egg substitute in a bowl; stir well. Add chopped bell peppers, artichokes and crab meat; stir well.
Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.
Spoon crab meat mixture evenly into wonton wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine.
Bake at 350 degrees F for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.
MINI RICE QUICHE
Source: Robyn Walton
Makes 48 appetizers
3 cups cooked rice
1 1/2 cup (6 oz.) grated Swiss cheese, divided use
4 eggs, divided use
1/2 cup real bacon bits
1 (4 ounce) can diced green chiles
1/4 cup diced pimentos
1/4 cup minced fresh parsley
1 cup milk
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce
FOR THE CRUSTS:
Preheat oven to 400 degrees F. Coat the bottoms of 48 mini muffin pan cups with nonstick cooking spray.
Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of prepared mini muffin cups.
Bake at 400 degrees F for 15 minutes, or until lightly browned.
TO PREPARE THE FILLING:
Combine bacon, chiles, pimentos, parsley, and remaining cheese. Spoon evenly over rice layer.
Mix together milk, remaining 2 eggs, cumin, salt, and hot sauce. Spoon evenly into each cup.
Return to oven; bake 15 minutes or until set.
MINI-QUICHE TARTS
Source: Robyn Walton
Makes 60 quiche tarts
FOR THE DOUGH MIXTURE:
2 sticks (1 cup) butter, softened
6 oz. cream cheese, softened
2 cups self-rising flour
FOR THE QUICHE MIXTURE:
1 1/2 cups grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 cup heavy whipping cream
1/2 cup milk
1/2 tsp. salt
1/4 tsp. ground cayenne pepper (optional)
1/2 tsp. dry mustard (optional)
TO PREPARE THE DOUGH:
Mix butter and cream cheese together. Add flour and mix to form a soft dough. Chill at least 1 hour.
Form the dough into approximately 60 walnut-size balls. Place each ball in a miniature muffin pan. Use a miniature tart shaper rolled in flour to press each ball into the miniature muffin pan (or press dough down with fingers). Set aside.
TO PREPARE THE QUICHE MIXTURE:
Combine the ingredients for the quiche mixture. Pour approximately 1 tablespoon into each miniature muffin section.
Bake at 350 degrees F 15-20 minutes or until brown.
MINI SHRIMP QUICHE
Source: Robyn Walton
Makes 2 dozen
This little crust idea is great! Use it for all your little mini-tarts.
1 pkg. refrigerator butterflake dinner rolls (12 rolls)
24 small fresh shrimp, peeled, deveined and cooked
1 egg, beaten
1/2 cup light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 cup shredded Gruyere cheese
Grease 24 (1 3/4-inch) muffin tins.
Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell; set aside.
Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese.
Bake at 375 degrees F for 20 minutes, until golden. Cool and freeze.
WHEN READY TO SERVE:
Place frozen appetizers on a baking sheet and bake at 375 degrees F for 8 to 10 minutes.
MINI QUICHE
Source: Robyn Walton
1 can flaky biscuit dough
4 eggs, beaten
1 cup chopped cooked ham
1 cup grated cheese
1 cup milk or half and half
Salt and pepper to taste
OPTIONAL:
Chopped mushrooms, green peppers and onions
Separate biscuits into layers of dough making 3 biscuits out of each biscuit. Place in mini muffin tins to form shells. Set aside.
Combine remaining ingredients and mix well. Spoon about 1 teaspoon of mixture into each shell.
Bake at 375 degrees F until golden brown and set approximately 5 to 7 minutes. Serve warm.
MINI CHEESE AND MUSHROOM QUICHE
Source: Robyn Walton
Makes 5 dozen appetizers
1 cup milk
1 egg, beaten
1/4 lb. butter or margarine, melted
1 pkg. shredded extra sharp Cheddar
1 1/2 cups sliced mushrooms
1 1/2 cups chopped onions
2 cups Bisquick baking mix
Saute mushrooms and onions in a little of oil. Mix egg, milk, Bisquick, butter and cheese all together. Add onions and mushrooms.
Grease mini cupcake tins and fill 3/4 full.
Bake in a 350 degree F oven for 20 minutes.
CHEDDAR DILL MINI QUICHE
Source: Robyn Walton
Makes 12 appetizers
2 refrigerated or frozen pie crusts
1 cup shredded Cheddar cheese
2 eggs
1/2 cup half and half
1 tsp. dill weed
1/4 tsp. ground black pepper
Unfold or thaw crusts. Cut into 12 circles using biscuit or round cookie cutter. Press crusts into mini muffin pans.
Put equal amounts cheese into each shell. Mix remaining ingredients together. Spoon into shells.
Bake in preheated 400 degree F oven 20 minutes or until tops are lightly browned. Cool about 10 minutes. Gently remove from pan.
May be frozen for later use.
TUNA FLORENTINE MINI QUICHE
Source: Robyn Walton
1 pkg. (12) frozen mini tarts
1 (6 oz.) can tuna drained, flaked
1/4 cup grated Swiss cheese
1/4 cup grated Cheddar cheese
2 tbsp. grated onion
1/2 of a 6 oz. pkg. fresh spinach, cooked, drained, and chopped
2 eggs
1/2 cup table cream
Salt and freshly ground pepper
1/2 tsp. ground nutmeg
Preheat oven to 350 degrees F. Coat inside bottom and sides of frozen tart shells with beaten egg white.
Bake at 350 degrees F for 5 minutes.
Divide tuna in each tart shell. Add grated cheeses, then onion and chopped spinach.
Whisk eggs in bowl; add cream and whisk until lemon colored. Flavor with salt, pepper, and nutmeg. Pour egg mixture into tart shells to top.
Return to oven and bake at 350 degrees F for 30-40 minutes until centers are cooked.
HOT POTATO SALAD (WARMER KARTOFFELSALAT)
Makes 4 servings
3 medium potatoes, boiled in skins
3 slices bacon
1/4 cup chopped onion
1 tbsp unbleached flour
2 tsp sugar
3/4 tsp salt
1/4 tsp celery seeds
1/4 tsp ground black pepper
3/8 cup water
2 1/2 tbsp vinegar
Peel potatoes and slice paper thin.
Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly.
Remove from heat. Stir in 3/8 cup water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits.
Serve warm.
HOT ARTICHOKE CROSTINI
Source: Nancy Berry
Makes 36 servings
1 French baguette, cut into 36 1/4-1/2- inch slices
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 1/2 ounce) can chopped green chilies, drained
2 cloves garlic, minced
GARNISHES (optional):
Green onions, chopped
Tomatoes, chopped
Place bread slices on foil-lined baking sheet.
Bake at 400 degrees F for 5 minutes or until lightly browned.
Combine artichokes, mayonnaise, cheese, chilies and garlic; spread on bread.
Bake at 400 degrees F for 5 minutes or until cheese melts.
Garnish, if desired, and serve immediately.
CROSTINI WITH ROASTED RED PEPPER SPREAD
Source: Better Homes and Gardens Holiday Appetizers
Makes 30 servings
12 ounces French bread baguette
1/2 cup and 1 tablespoon olive oil, divided use
2 tablespoons basil, fresh, finely snipped
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1 small onion, finely chopped
1 tablespoon olive oil
15 ounces roasted red peppers, drained (two 7 1/2 oz jars)
7 1/2 ounces tomatoes, canned, cut up
1 teaspoon fennel seed, crushed
1/2 teaspoon sugar
1/4 tsp. each salt and ground black pepper
Cut French bread into 1/4-inch slices. Place in a single layer on baking sheets. Set aside.
Combine 1/2 cup olive oil, basil, garlic powder and lemon pepper. Brush on one side of each slice of bread.
Broil bread 3-4-inches from heat for about 2 minutes or till toasted. Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat with remaining slices.
Cool, store in a plastic bag.
Cook onion in the remaining 1 tablespoon olive oil in skillet till tender but not brown. Add drained red peppers and undrained tomatoes, fennel seed, sugar and 1/4 tsp. each salt and pepper. Bring to boiling, simmer, uncovered for 10 minutes or until most of liquid is evaporated.
Cool slightly. Transfer to blender and process until smooth. Transfer to bowl. Cover and chill up to 4 days.
Let red pepper mixture stand at room temperature 30 minutes.
Spread on toasted crostini.
Velma TN: Candy, I cheated a little. I did use a graham cracker crust, but the recipe called for it.
BANANA SPLIT PIE
Mix together:
1 (4 serving size) box sugarfree instant vanilla pudding
2 cups low fat milk
Whip with wire whisk until thickened.
2 very ripe bananas sliced over the pudding after it has been poured into crust.
1 (8 ounce) can crushed pineapple, drain and squeeze any juice from it. Sprinkle over the bananas.
Cover with Fatfree Cool Whip.
Sprinkle pecans on top if desired, and I desire. Ha
Put in the refrigerator until it sets up. It is the least like diabetic food of anything I've eaten - even Mac likes it.
MsgID: 0010268
Shared by: Betsy at Recipelink.com
In reply to: Recipe: (32) recipes TALK TKL 10-17 - Calcium Ri...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: (32) recipes TALK TKL 10-17 - Calcium Ri...
Board: Cooking Club at Recipelink.com
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