Recipe: Assorted Recipes (17)

9-2-99 Assorted Recipes
Julie.C.S.Africa (02:31:07) :

Minted Meatballs with Yoghurt Sauce
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2 aubergines
1/2 lb minced lamb
1/2 lb minced lean beef
1 onion, chopped
2 garlic cloves, chopped
1 1/2 cup fresh white breadcrumbs
4 tbsp chopped fresh mint
1 tsp ground allspice
salt and pepper
olive oil for shallow frying
2 cups beef stock, hot
2 tbsp tomato puree
1/2+1 Tbls natural yoghurt
1 tbsp cornflour

Preheat the oven to 200C/400F/gas 6. Skewer the aubergines and grill for 10-15 minutes. Peel off the skins with a knife. Chop the flesh roughly, then place in a food processor with the lamb, beef, onion and garlic. Blend to a fine paste. Add the breadcrumbs, half the mint, the allspice and salt and pepper to taste. Mix, then chill in the refrigerator for at least 2 hours.

Form the mixture into small balls and fry in very hot oil until brown. Transfer to an ovenproof dish. Mix the hot beef stock with the tomato puree and pour over the meatballs. Cover and cook for 1 hour.

Drain the liquid from the meatballs into a jug. Whisk the yoghurt and cornflour together and gradually whisk in the liquid. Bring to the boil and simmer until thickened. Pour some sauce on to each plate and arrange the meatballs on top.

Sprinkle with mint and serve hot, with the remaining sauce in a jug.

Dawn,NY (02:27:28) : BBQ Chicken Salad

4 Chicken breasts
1 tsp Thyme
1 tsp Rosemary
3 cloves Garlic, chopped
1/4 c Olive oil
Salt and pepper to taste
1 c Green olives, chopped
1 c Pecans, chopped
1 c Mayonnaise

Skin, bone, trim, and pound chicken. Coat with oil, herbs, garlic, and salt and pepper. Grill using mesquite briquettes until done. Chill in fridge for at least one hour. Finely dice chicken, Mix with olives (pimentos are ok), pecans and mayonnaise Use in sandwiches or as a side dish.

Dawn,NY (02:26:20) : Pizzas to go:

4 small Pitas, or 2 Large Pitas
1 T Olive oil
2 Tomatoes, sliced
8 large Black olives, sliced
2 T Fresh basil, chopped
1 medium Onion, sliced thin
4 oz Feta cheese with basil
Parmesan cheese, grated

Lightly brush the surface of the pita with olive oil. Place sliced tomatoes, basil, feta, onion rings and olives on pitas, and place on a cookie sheet. Bake at 425 F until cheese begins to melt and pizza toppings are just beginning to brown, about 10-12 minutes. Let cool for 2 minutes, then slice and serve immediately. Top with a little grated parmesan if so desired.

Dawn.ny (01:13:06) : Fresh Tomato Sauce

5-6 well ripened large tomatoes
large handful of fresh basil
2-6 cloves fresh garlic (to taste)
Extra virgin olive oil
Salt and pepper

Seed and roughly chop tomatoes. Put into glass bowl. Roughly chop basil and add to tomatoes. Mince or press garlic into mixture. With potato masher, lightly press mixture together, until it gets "mushy", but not like a puree.

Add olive oil, salt and pepper (again to taste). Stir, and let it sit on the counter (covered) for 2-4 hours.

Serve cooked (simmered for about 45 minutes) or uncooked, on pasta or on toasted slices of French bread as bruschetta.

Dawn.ny (01:08:31) :

Recipe from "The Frugal Gourmet Cooks Italian"

1/4 c. olive oil
4 cloves garlic, crushed
1 med. yellow onion, finely chopped
9 c. cored and chopped very ripe fresh tomatoes
4 28-oz cans whole tomatoes, crushed with juice (Use a GOOD brand)
1/4 c. chopped parsley
1/2 c. dry white wine
1 c. Chicken Stock
1 tsp. dried marjoram
1 tsp. dried rosemary
6 tbls. butter
Salt/freshly ground black pepper to taste

Heat an 8-10 quart (VERY BIG), heavy bottom pot and add the oil, garlic and onion. Saut until the onion is clear. Add the remaining ingredients except the butter and salt and pepper.
Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Stir in the butter and salt and pepper to taste.

Dawn,NY (12:53:01) : Saratoga Brownies

2 boxes Brownie Supreme mix
1 c chopped walnuts
1 c chopped pecans
1 can black cherries, pitted (not pie filling)

Prepare brownies according to pkg directions. Mix well after combining all ingredients. Pour into a 9 x 13 buttered and floured baking pan and bake at 350 degrees for 40 minutes.

Can be frozen and taken on a picnic - will help chill the other foods.

POOJA (12:35:31) : Vegetable Puff
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Ingredients (for 12 puffs)
1 Ready to use pastry roll
Mixed vegetables.
(potatoes, peas may be added)
to taste Masala
Green chilies
to taste Salt

Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12 inch 12 inch.
Cut the sheet into 6 pieces.
Place about 2 - 3 tablespoons of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.
Stick it into a pre-heated oven (350 F ) for about 20 - 30 minutes or until it browns. Make sure that you flip it around every 5 - 10 minutes.

POOJA (12:32:29) : Kheer (INDIAN RECIPE)
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Variation
Ingredients
1/2 cup Rice
4 cup Milk
1/4 cup Raisins
3/4 - 1 cup Sugar
1 tsp Cardamom seeds
1/4 cup Shredded blanched almonds
6 - 8 drops Rose water
1/2 cup Water

Wash and drain the rice.
Soak in 1/2 cup water for 1/2 hour.
Boil the rice in the same water until it is coated and the water dries up.
Add the milk and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring.
When it is creamy, add sugar and stir in well.
Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver leaves (optional).

Susan,IL (10:23:13) : Not tried yet

CAMPBELL'S SAVORY GRILLED BEEF KABOBS
Prep Time: 15 min. Cook Time: 20 min.

1 can Campbell's Condensed Beef Broth
1/4 cup ketchup
1 tbsp. vegetable oil
1 tsp. dried thyme leaves, crushed
1/2 tsp. garlic powder or 2 cloves garlic, minced
1/2 tsp. pepper
1 lb. boneless beef sirloin or top round steak, cut into 1" cubes
12 medium mushrooms
1 large green pepper, cut into 1" pieces

MIX broth, ketchup, oil, thyme, garlic and pepper in shallow nonmetallic dish. Add beef, mushrooms and green pepper and toss to coat. Cover and refrigerate 30 min.
THREAD alternately beef, mushrooms and green pepper on 4 long skewers.
GRILL kabobs 20 min. or until done, turning and brushing often with marinade. Discard remaining marinade. Serves 4.

Susan,IL (09:57:51) : I haven't tried this one yet

WATERMELON SALAD

4 oz cream cheese (1/2 of an 8 oz pkg)
2 tbsp mayonnaise
1/3 cup whipping cream
1 1/3 cups finely diced celery
3 to 4 cups watermelon balls, chilled
Lettuce leaves (optional)
1/2 cup chopped pecans

Beat cream cheese until light and fluffy. Add mayonnaise; beat until smooth and well blended. Beat whipping cream until soft peaks form; fold into cream cheese mixture. Fold in celery. Spoon watermelon balls into sherbet or champagne glasses (or onto lettuce, if desired). Spoon dressing over melon; top with pecans. Serves 6.

Terrytx (09:57:38) :
Pineapple Pasta Salad
Serving Size : 8

3 cups (8 oz) spiral pasta -- uncooked
1 (20 oz) can pineapple tidbits -- drained
2 cups cubed assorted melon
1 cup seedless grapes -- halved
1 cup celery -- sliced
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
fresh mint -- optional

Cook pasta according to pkg. directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, stir together pasta, fruit, celery, yogurt, mayonnaise, and ginger. Garnish with fresh mint. Cover and chill.

Terrytx (09:55:58) :
Bourbon Baked Beans

4 (16 OZ. cans) Boston baked beans
3/4 tea dry mustard
1 cup chili sauce (like catsup, only spicier)
1 Tbls. molasses
1/2 cup bourbon
1/2 cup strong coffee
1 (16 oz. can) crushed pineapple, drained
4 Tbls. brown sugar

Stir ingredients together in a crockpot and cook covered on LOW for 6 to 8 hours. A half hour or so before serving turn cooker to high and remove cover to steam off excess liquid. Serves 6 to 8

Dawn.NY (09:55:16) :
SWEET POTATO CASSEROLE WITH PECAN TOPPING

3 lb Sweet potatoes
3/4 c Orange juice
2 Large eggs
2 tbsp Butter, melted
2 tbsp Sugar
1 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg

--TOPPING--
1/2 c All purpose flour
1/4 c (+ 2 tbsp) Golden brown sugar
Firmly packed
1/2 tsp Ground cinnamon
1/4 c (1/2 stick) butter at room Temperature
1/2 c Chopped pecans

For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hour. Maintain oven temperature. Butter 8x8x2-inch square glass baking dish. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Spoon potatoes into prepared baking dish. FOR TOPPING: Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan

Terrytx (09:54:09) :
Drive Your Neighbors Nuts Grilled Chicken
Recipe By :Terry Ward
Serving Size : 8

Cut chickens in quarters, leave the skin on. Mix together:
1/4 cup sugar
1 Tbls salt
2 tbls mild chili powder
2 tbls hot chili powder ( I used Gebherts)
1 tsp ground cumin
1 tsp Mex. oregano
1 tsp coriander
2 tsp dry mustard
1 1/2 tbls minced lemon zest ( I used dried-purchased)
1-1/2 tsp onion salt
1-1/2 tsp garlic powder
2 tsp ground ginger
2 tsp fresh ground pepper

Loosen the skin on the chicken pieces, and put a generous amount of the combined spices under the skin. Then sprinkle generous all over the chicken, both sides. Cover and refrigerate at least 4 hrs, the longer the better. Start up the grill, cook and smoke until done. Use a little pecan, apple or whatever wood to get the smoke going. The rub is enough to do 2 chickens. Also good on pork!

NOTES : Serve with Bourbon Baked Beans, boiled corn, and Baked Potatoes for a Crowd

Dawn.NY (09:53:02) : FIESTA RICE

1 medium Onion finely chopped
1/2 small Green pepper, chopped
3 tbsp Margarine or butter
16 oz Stewed tomatoes
1 tsp Salt
1/8 tsp Pepper
3 c Cooked rice

Cook and stir onion and green pepper in margarine in 10 inch skillet until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered over low heat until hot, about 15 minutes. My husband likes dry rice as well, I haven't timed it when I make this so you may need to cook it longer to get it to the consistency you want it.

Dawn.NY (09:50:22) :
NOODLES WITH SNOW PEA GREENS

1/2 lb Snow pea greens
2 Red chilies
Some rice wine (sake, Shaohsing, whatever)
1/2 c Chopped shallots
12 Fresh shiitake mushrooms
2 tbsp Soy sauce
2 tsp Rice vinegar
4 Chopped scallions
8 To 12 ounces Japanese
Noodles (soba, udon,

Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and scallions. Slice shiitake thinly.

Heat large non-stick skillet. Roast chilies for a minute, then add about 1/4 cup rice wine. Add shallots and cook till they just start to darken (about 4 minutes). Add more wine if it starts to stick. (put water on to boil for noodles)

With wine cooked off, add shiitake. They should give up their own water. Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying out. Add soy sauce, vinegar, and scallions. Cook for a minute and then turn off burner and set aside.

Water for noodles should be boiling, add noodles and cook till done, about 5 minutes, usually.

Toss noodles, pea greens and mushrooms.

Terrytx (09:48:12) :

Pinto Bean Casserole
Serving Size : 6

1 (9 oz) pkg. tortilla chips
2 (30 oz) cans pinto beans -- rinsed and drained
1 (15 oz) can whole kernel corn -- drained
1 (14 1/2 oz) can diced tomatoes -- drained
1 (8 oz) can tomato sauce
1 envelope taco seasoning mix
2 cups (8 oz) shredded cheddar cheese
shredded lettuce, sour cream and salsa -- optional

Crush tortilla chips and sprinkle into a greased 13x9" baking dish. In a large bowl, combine beans, corn, tomatoes, tomato sauce, and taco seasoning; mix well. Pour over chips. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 18-25 minutes or until heated through. Serve with lettuce, sour
cream and salsa, if desired.
Source: Quick Cooking-Sept/Oct/99