Recipe: Assorted Recipes (17) - 10-25-97 Recipe Swap (updated)

17 ASSORTED RECIPES
Recipe Swap - October 25, 1997

RECIPES IN THIS FILE:
Homemade Cake Doughnuts
Chocolate Glaze
Butterscotch Glaze
Apple Nut Coffee Cake
Raspberry Cream Cheese Coffee Cake
Baked Mexi-Dip
Pork Tenderloin with Wild Mushroom-Marsala Cream Sauce
Untitled Poem
Happy Marriage Cake
Wild Rice Chicken Casserole
Three Sisters Soup
Butternut Squash Soup
Squash Yeast Rolls
Pop N. Fresh Obituary Joke
Apple Butter Cookies
Crockpot All-Day Apple Butter
Caramel Apple Bonbons

---

HOMEMADE CAKE DOUGHNUTS
Source: Carla Hagstrom, 1994; from The Mary Moore Cookbook, published by Mary Moore, Hamilton, Ont., 1978.

2 large eggs
1/2 tsp ground nutmeg
3/4 cup sugar
1/4 cup oil
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cups unsifted all-purpose flour
4 tsp baking powder
1 tsp salt

In beater bowl combine eggs, nutmeg, sugar, and oil, and beat 2 or 3 minutes. Stir in milk and vanilla.

In another bowl combine flour, baking powder, and salt, and add to liquids, beating, until batter is well blended. Scrape down sides of bowl, cover, chill thoroughly 2 hours.

Heat 2-inches of oil in pot to 375 degrees F.

On well floured board, roll out half of the dough at a time to 1/2-inch thickness, leaving remaining half in refrigerator.

Cut out 3 at a time using a 2 1/2-inch diameter floured doughnut cutter. Slide carefully into hot fat. Turn each over as bottom becomes gold and fry other side. Transfer to absorbent paper towels to drain. Continue until remaining half is rolled, cut and fried. Collect scraps, roll, cut, and fry them too.

Let cool completely on cake racks. Sprinkle some with sifted icing sugar and dip tops of some in a chocolate or butterscotch glaze (recipes follow).

CHOCOLATE GLAZE

1 cup icing sugar
2 tbsp unsweetened cocoa powder
pinch of salt
1 tsp vanilla
about 3 tbsp boiling water

Combine all ingredients in a bowl until smooth.

BUTTERSCOTCH GLAZE

1 cup icing sugar
4 tblsp dark brown sugar
pinch of salt
2 tblsp soft butter or margarine
1 tsp vanilla
about 4 or 5 tblsp boiling water

Combine all ingredients in a bowl until smooth.

---

BAKED MEXI-DIP
From: Sharon, WI

1 (8 oz) pkg cream cheese
1 (4 oz) can chopped green chiles or jalepenos if you like it hot.
1 can hormel chili
1 (8 oz) pkg shredded cheddar or taco cheese
Nacho style chips (for serving)

Spread softened cream cheese in bottom of 9x13 glass dish, spread green chiles on top of that, spread can of hormel chili on top of that, Sprinkle package of shredded cheese over the top.

Bake in 350 degrees F oven for 15-20 minutes or until cheese is melted and bubbly. Serve with Nacho style chips for dipping.

---

Betsy: Kacy - here's a Mushroom Marsala Cream Sauce recipe from The TV Food Network that would probably be wonderful with Fettucine:

PORK TENDERLOIN WITH WILD MUSHROOM-MARSALA CREAM SAUCE

1 1/2 pounds pork tenderloin, trimmed
1/3 cup dried currants
3 cups Marsala wine, divided
5-1/2 cups fat-free chicken broth, divided
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 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.

Makes 6 servings (note: yields 1 1/2 cups sauce; there will be leftover for another meal.)
Source: TV Food Network, 1990's

---

UNTITLED
From: Linda /Tennessee

I didn't have potatoes
So I substituted rice.
I didn't have paprika
So I used another spice.
I didn't have tomato sauce
I used tomato paste.
A whole can, not a half can
I don't believe in waste.
A friend gave me the recipe.
She said you couldn't beat it.
There must be something wrong with me
I couldn't even eat it!

---

HAPPY MARRIAGE CAKE
From: Romera

1 cup kindness
2 well beaten resolutions
1 tsp. kisses not chilled
1/4 tsp. patience
1 dash cooperation

Serve after 1 month of marriage at the kitchen table with 2 cups of hot coffee.

---

WILD RICE CHICKEN CASSEROLE
From: Dee, OK
Makes 8 servings

1 (6 oz) pkg wild rice, mix
1 (10 3/4 oz) can condensed cream of chicken soup
4 cups cubed cooked chicken
1 cup chopped celery
1/4 cup chopped onion
1 (5 oz) can sliced water chestnuts, drained
1 (4 oz) can mushrooms, drained
3 tbsp soy sauce
1 cup chicken broth
FOR TOPPING:
1 1/2 cups seasoned bread stuffing, dry mix
1/2 cup butter or margarine, melted

Cook rice according to package directions. Stir in undiluted soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2-inch dish.

Combine ingredient for the topping and sprinkle over the chicken mixture.

Bake at 350 degrees F for 1 hour.

---

THREE SISTERS SOUP
Source: Ruth Summers, 1990's
Makes about 10 or 12 servings

"Won cooking Olympics Gold Medal for Native Canadian Indian Woman -- It is delicious!"

2 cups corn kernels
2 cups chopped green beans (processor or blender or by hand)
2 cups cubed butternut squash
1 1/2 cups diced potatoes
5 cups water
2 tbsp. flour
2 tbsp butter, softened
3/4 tsp. salt
1/2 tsp ground black pepper
2 chicken bouillon cubes (optional)

In a large pot combine corn, green beans, squash, potatoes and 5 cups of water. Bring to boil Reduce heat, simmer, covered for 1 hour.

Mash all vegetables in the pot with potato masher.

Blend the flour and butter together and stir into soup. Cook another 5 or 10 minutes, stirring occasionally. Add salt and pepper.

This does NOT freeze well.

---

BUTTERNUT SQUASH SOUP
Source: The Woman's Day Cookbook
Makes 8 servings

2 tablespoons butter
2 cups chopped onion
2 butternut squash, peeled and seeded, cut in1-inch pieces
4 granny smith apples, cored, peeled, cut in small cubes
7 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup plain low-fat yogurt (for serving)

In a large pot, melt the butter. Add the onion and cook over medium-low heat for 8 to 10 minutes, or until softened.

Add the squash, apples, broth, salt and pepper. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 20 to 25 minutes, stirring occasionally, until the squash is tender. Remove the pan from the heat and let cool.

In a food processor or blender, process the mixture in batches until smooth. Return to the pot and reheat.

Ladle into serving mugs and top each serving with a spoonful of yogurt, swirled with the tip of a knife.

---

SQUASH YEAST ROLLS
From: Mary, ME
Makes about 2 dozen rolls

1 tbsp yeast
1 1/4 cups milk, scalded and cooled to lukewarm
1/2 cup sugar
2 tbsp butter
1 cup canned squash or pumpkin puree (unsweetened)
4 1/2 to 5 cups flour
1 tsp salt

Dissolve yeast in warm milk. Add sugar, butter and squash or pumpkin. Add salt and enough flour to mix.

Knead on floured board, kneading in as much flour as you can while making a suitable dough. Cover and let rise until doubled.

Shape into 24 rolls, cover and rise.

Bake at 400 degrees F until golden

---

POP N. FRESH OBITUARY
From: linda/tennessee

Veteran Pillsbury spokesman Pop N. Fresh died yesterday of a severe yeast infection. He was 71. Fresh was buried in one of the largest funeral ceremonies in recent years. Dozens of celebrities turned out including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty Crocker, and the Hostess Twinkies. The graveside was piled high with flours as longtime friend Aunt Jemima delivered the eulogy, describing Fresh as a man who "never knew how much he was kneaded." Fresh rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Still, even as a crusty old man, he was a roll model for millions. Fresh is survived by his second wife. They have two children and one in the oven. The funeral was held at 3:50 for about 20 minutes.

---

APPLE BUTTER COOKIES
Source: sharon Gorman, 1994

1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats, uncooked
1/2 cup apple butter
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins

In a mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter.

Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture along with milk; beat until blended.

Stir in nuts and raisins. Chill well.

Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 degrees F for 15 minutes.

---

ALL-DAY APPLE BUTTER
Source: Taste of Home magazine, October/November, 1996
From: Velma TN
Makes 4 servings

5 1/2 lb apples, peeled and finely chopped
4 cups sugar
3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well.

Cover crock pot and cook on HIGH for 1 hour.

Reduce heat to LOW; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

Uncover and cook on LOW 1 hour longer.

If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cool to room temperature, then cover and refrigerate or freeze.

---

CARAMEL DIPPED APPLE BONBONS
From: Sandy, TX - 10-25-97
Makes about 4 dozen

1 1/4 cups coarsely chopped pecans, toasted
3 tablespoons brown sugar
1/2 of a 6 ounce package dried apples (3/4 cup)
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
FOR THE CARAMEL COATING:
1 (14-ounce) package caramel candies
3 tablespoons heavy whipping cream
1 tablespoon butter or margarine
1 1/2 cups finely chopped pecans, toasted (for rolling)

Process pecans and brown sugar in food processor until nuts are ground; remove and set aside.

Process dried apples until finely chopped. Stir together pecan mixture, apples, 1 tablespoon melted butter, and next 3 ingredients until blended.

Shape into 3/4-inch balls; chill until firm.

Combine caramels, whipping cream, and 1 tablespoon butter in a heavy saucepan; cook over low heat, stirring often, until caramels and butter melt.

Dip apple-nut balls in caramel mixture, coating well. Roll in finely chopped pecans, and place on wax paper. Let stand at room temperature until firm.