Recipe: Assorted Recipes (17) Part 2 of 2 - 11-24-97 Recipe Swap (updated)

17 ASSORTED RECIPES - PART 2 (of 2)
Recipe Swap - November 24, 1997

RECIPES IN THIS FILE:
Cranberry Cream Cheese Mold
Cranberry Jello
Tropical Layered Dessert
Spiced Cranberry-Orange Mold
Artichoke Dip
Rainbow Ribbon Mold
Cranberry Mold
Layered Orange Pineapple Mold
Artichoke dip
Apple Streusel Coffeecake
Layered Pear-Cream Cheese Mold
Homemade Amaretto
Montana's Trout
Microwave Caramel Corn
Holly-Day Mint Brownies
Heart of Palm Dip
Black Bean and Basmati Rice Burgers

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CRANBERRY CREAM CHEESE MOLD
Source: Kraft
From: Peggy, WA
Makes 12 servings

1 1/2 cups boiling water
2 pkg. (4-serving-size each) cranberry Jello (or any red flavor)
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (optional)
1 (8 oz.) pkg. cream cheese, softened

Stir 1 1/2 cups boiling water into gelatin powder in large bowl at least 2 minutes until completely dissolved. Stir in 1 1/2 cups cold water and cinnamon.

Reserve 1 cup gelatin at room temperature. Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).

Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold.

Refrigerate 4 hours or until firm.

Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

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CRANBERRY JELLO
Source: Kraft
From: Peggy, WA

2 cups boiling water
2 pkg. (4-serving-size each) cranberry Jello
1 1/2 cups cold ginger ale (or cold water)
2 cups halved green seedless grapes
1 (11 oz.) can mandarin orange segments, drained

Stir 2 cups boiling water into Jello powder in large bowl at least 2 minutes or until completely dissolved.

Stir in 1 1/2 cups cold ginger ale (or cold water). Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite
impression).

Stir in fruit. Spoon into 5-cup mold. Refrigerate 4 hours or until firm.

Unmold. Garnish as desired. Store leftover dessert in refrigerator.

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TROPICAL LAYERED DESSERT
Source: Kraft
From: Peggy, WA
Makes 16 servings

2 cups boiling water
2 pkg. (4-serving-size each) JELL-O Island Pineapple or Strawberry Kiwi Flavor Jell-o
1 1/2 cups cold water
2 cans (8 oz.) tropical fruit cocktail, drained
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1/2 cup sweetened flaked coconut, toasted
1/2 cup sugar, divided use
1 (8 oz.) pkg. cream cheese, softened
2 Tbsp. milk
1 (8 oz.) tub Cool Whip Whipped Topping, thawed, divided use
1 (8 oz.) can crushed pineapple in juice, drained

Stir 2 cups boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and fruit cocktail. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

Mix graham cracker crumbs crumbs, butter, coconut and 1/4 cup of the sugar in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill.

Beat cream cheese, remaining 1/4 cup sugar and milk in large bowl until smooth. Gently stir in 2 cups of the whipped topping and pineapple. Spread evenly over crust. Spoon gelatin over cream cheese layer. Refrigerate 4 hours or until firm.

Serve with remaining whipped topping. Store leftover dessert in refrigerator.

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SPICED CRANBERRY-ORANGE MOLD
Source: Kraft
From: Peggy, WA
Makes 10 (1/2-cup) servings

1 1/2 cups boiling water
2 pkg. (4-serving size each) Jell-o Brand Cherry Flavor Gelatin Dessert
1 (16 oz.) can whole berry cranberry sauce
1 cup cold water
1 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 orange sectioned diced
1/2 cup chopped walnuts

Stir 1 1/2 cups boiling water into gelatin in large bowl 2 minutes or Until completely dissolved. Stir in cranberry sauce, 1 cup cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).

Stir in orange and walnuts. Spoon into 5-cup mold. Refrigerate 4 hours or until firm.

Unmold. Garnish as desired.

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ARTICHOKE DIP
Source: Capt. J. Colver, 1994

1 can water packed artichokes (NOT marinated in oil), diced small
1 cup mayonnaise
1 cup grated parmesan cheese
1 to 3 jalapeno peppers, diced small
Tortilla chips, bread and/or crackers (for serving)

Combine all ingredients, mix well.

Bake at 350 degrees F for 30-45 minutes. Top should be brown and bubbly.

Serve with tortilla chips, bread and/or crackers.

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RAINBOW RIBBON MOLD
Source: Kraft
From: Peggy, WA
Makes 12 servings

6 1/4 cups boiling water, divided use
5 pkg. (4-serving size) Jell-o brand Gelatin Dessert, any 5 different flavors
1 cup (1/2 pint) sour cream or vanilla low fat yogurt

Stir 1 1/4 cups boiling water into 1 flavor of gelatin in small bowl at least 2 minutes until completely dissolved.

Pour 3/4 cup of the dissolved gelatin into 6-cup ring mold. Refrigerate about 15 minutes until set but not firm (gelatin should stick to finger when touched and should mound).

Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites), then gradually stir in 3 tablespoons of the sour cream.

Spoon sour cream mixture over set but not firm gelatin in pan. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

Repeat process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

When layers are completed, refrigerate 2 hours or until firm.

Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

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CRANBERRY MOLD
Source: Donna King
From: Vicki,La

"I have a great recipe that I made last X-mas, it was a big hit." - Donna

1 bag cranberries
2 cups sugar
1 (15 oz) can crushed pineapple, drained
1/2 cup chopped pecans
2 small boxes any red Jell-O (I use cranberry jello when available)
1 extra packet Knox (unflavored) gelatin for firmer set
Seedless grapes
Pasteurized egg white and sugar (to coat grapes)*
Fresh raspberries and/or blueberries (optional, for garnish)

Wash and sort the cranberries and put in pot with 2 cups sugar (more to your taste if you prefer) and 2 cups water. Bring to a rolling boil until cranberries burst.

Add pineapple, nuts, (dry) red jello, and unflavored gelatin packet stir to dissolve jello and gelatin. Pour into ring mold and put in refrigerator to let set overnight.

Invert mold onto chilled plate. Dip grapes in egg white and roll in sugar to coat. Fill the center of the mold with grapes and use more to garish outside. Keep in the refrigerator until ready to serve.

*You can use berries to garnish as well - raspberries and blueberries work well.

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LAYERED ORANGE PINEAPPLE MOLD
From: Peggy, WA
Makes 10 servings

1 (20 oz.) can crushed pineapple in juice, undrained
Cold water
1 1/2 cups boiling water
2 (4-serving-size) pkg. orange Jell-o
1 (8 oz.) pkg. cream cheese, softened

Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups; set aside.

Stir 1 1/2 cups boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water mixture. Reserve 1 cup gelatin at room temperature.

Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched should mound).

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.

Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

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ARTICHOKE DIP
Source: Sally Okelberry

1 (14 ounce) can artichoke hearts, chopped
4 pieces bacon, crisply fried and crumbled
1 tablespoon minced onion (optional)
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
Dash of ground cayenne pepper
Salt and pepper, to taste
Worcestershire sauce, to taste
Crackers, for serving

Mix all ingredients, except crackers, and refrigerate overnight.

Serve with crackers.

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APPLE STREUSEL COFFEECAKE
From: Misty, NM - 11-24-97

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup Egg Beaters Real Egg Product
1/3 cup skim milk
1 teaspoon vanilla
1/4 cup Fleischmann's margarine, softened
1/2 cup sugar
1 1/2 cups apples, chopped
Streusel Topping (recipe follows)
Confectioner's Sugar Glaze (optional, recipe follows)

In small bowl, combine flour and baking powder; set aside.

In small bowl, combine Egg Beaters, skim milk and vanilla; set aside.

In small bowl, with electric mixer at medium speed, beat margarine and sugar until creamy. Alternately add flour mixture and egg mixture, blending well after each addition.

Spread batter into greased 9-inch round cake pan. Arrange apple pieces over top, gently pressing into batter.

Bake at 350 degrees F for 20 minutes.

Sprinkle top with Streusel Topping. Bake 10 to 15 minutes more or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Drizzle with confectioner's sugar glaze, if desired.

STREUSEL TOPPING

3 tablespoons flour
3 tablespoons confectioners' sugar
3/4 teaspoon ground cinnamon
2 tablespoons margarine

Mix the ingredients for the topping together until crumbly.

CONFECTIONER'S SUGAR GLAZE

1 1/4 cups sifted confectioner's sugar
2 to 4 tablespoons milk

Combine ingredients, adding only enough milk for consistency, blending till smooth.

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LAYERED PEAR-CREAM CHEESE MOLD
From: Peggy, WA
Makes 10 servings

1 (16 oz.) can pear halves in light syrup
2 pkg. (4 serving-size) lime flavor Jello
1 1/2 cups cold ginger ale (or water)
2 tbsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese, softened
1/4 cup chopped pecans

Drain pears, reserving liquid. Add water to liquid to measure 1 1/2 cups; bring to boil in small saucepan. Dice pears; set aside.

Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale (or water) and lemon juice. Pour 1 cup of the gelatin into wreath or 5-cup star-shaped or plain mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange some of the diced pears in mold, pushing down into wreath or star design.

Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in remaining gelatin. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm.

TO UNMOLD:
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Garnish as desired. Store leftover gelatin mold in refrigerator.

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HOMEMADE AMARETTO
From: Misty, NM
Makes 3 cups

This a great recipe to have if you like Amaretto, since it's sooo much cheaper to make our own version at home. Just get the cheapest Vodka you can find and have an empty bottle on hand to store the stuff in.

1 cup water
1 cup sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla
1 teaspoon glycerin

Combine water and sugars in a saucepan over medium heat.

Heat until boiling, and all sugar is dissolved. Remove from heat and let mixture cool.

Add vodka, almond extract, and vanilla, and glycerin. Store in a sealed bottle for a few weeks or until it tastes smooth.

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MONTANA'S TROUT
From: Montana

1. Clean whole trout or remove the head. Rinse under cold running water and place on paper towel to dry.

2. Place 3/4 cup dry while wine, or equal parts lemon juice in sauce pan with minced shallots, celery leaves basil leaves, tarragon leaves, rosemary sprigs 2 slices lemon peel 1/4 tsp. thyme salt.

Preheat oven to 375 degrees F.

Place fish lengthwise on a long sheet of foil, bring up edges and pour the wine mixture over the fish. Sprinkle with salt. Completely enclose the fish, crimping the foil.

Bake until the fish flakes when tested with a fork, about 1 hour for 7-10 pound fish.

Serve with sauce as follows (make while fish is baking):
Melt 1/4 pound butter in saucepan add 2 shallots, cook until transparent but not brown. Using a wire whisk stir in 6 tablespoons flour, cook over low heat until the fish is done.

When fish is removed from oven (set fish aside and keep warm), use a large spoon to dip out the juices and add to the butter mixture in the saucepan, stirring constantly over moderate heat. Continue stirring and add enough wine and boiling water to make 5 cups of liquid. Cook the liquid, stirring until thickened and smooth. Add 1/2 cup heavy cream and season with salt and pepper

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MICROWAVE CARAMEL CORN
Source: Presto Power Pop manual
From: Misty, NM

This recipe came with the Presto Power Pop. It's real good. If it hardens after storing, just microwave for 30 seconds to soften it up.

1/3 cup popcorn
1/2 cup brown sugar
1/4 cup butter
2 Tbsp. and 1 teaspoon corn syrup
1/4 tsp. salt
1/4 tsp. baking soda

Pop popcorn. Pour in a large bowl and set aside.

Combine brown sugar, butter, corn syrup and salt in a 2 quart microwavable bowl. Microwave 2-3 minutes, stirring every minute until it boils. Microwave 1 minute more. Stir in baking soda.

Pour syrup mixture over popped corn and stir to distribute. Place on waxed paper, and cool.

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HOLLY-DAY MINT BROWNIES
Source: The Pillsbury Company
From: Misty, NM
Makes 28 diamond-shaped brownies

1 (1 lb. 5 oz.) pkg Pillsbury Traditional Fudge Brownie Mix
1/2 cup mint-flavored chocolate chips
1/2 cup water
1/2 cup oil
1 egg
1 can Pillsbury Creamy Supreme Cream Cheese Frosting (from 16-oz. can)
5 (.68-oz.) tubes purchased green decorating gel
1 to 2 tablespoons (84) cinnamon candies or small red decorator candies

Heat oven to 350 degrees F. Line 13x9-inch pan with foil so edges extend over pan; grease bottom only of foil

In large bowl, combine brownie mix, chocolate chips, water, oil and egg; beat 50 strokes with spoon. DO NOT UNDERMIX. Spread in greased foil-lined pan.

Bake at 350 degrees F for 31 to 33 minutes. Cool 1 hour or until completely cooled.

Frost brownies. Freeze 1 hour.

Remove brownies from pan by lifting foil; peel off foil. Cut brownies into 6 lengthwise strips. Measure and mark 9-inches on long side of brownies. Cut diagonally from 9-inch mark to opposite corner of brownies. Make parallel cuts on each side of diagonal cut every 1 1/2-inches.

Outline each brownie diamond with green decorating gel, forming scallops to simulate shape of holly leaves. Place 3 red candies at one long point on
Each brownie. Store in single layer in covered container in cool place.

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HEART OF PALM DIP
From: Shelley,La

2 cups mayonnaise
2 cups sour cream
2 packages garlic and herb salad dressing
2 cans (14 oz. each) Hearts of palm, drained and sliced
2 cans (8 oz. each) mushroom pieces
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese

Combine mayonnaise, sour cream and (dry) salad dressing mix; blend well. Stir in heart of palm, mushrooms and cheeses. Spread mixture in 9-inch pie pan.

Bake at 350 degrees F for 30 minutes.

Serve with Crackers.

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BLACK BEAN AND BASMATI RICE BURGERS
Adapted from source: The Vegan Gourmet by Susan Geiskopf-Hadler and Mindy Toomay
From: Peggy, WA
Makes about 8 burgers

1 (16 ounce) can black beans
1/2 cup uncooked white basmati rice*
2 cups water
1/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Pinch ground cayenne pepper
2 drops liquid smoke flavoring**
3/4 cup fine dry bread crumbs
Canola oil (for frying)
FOR SERVING:
Burger buns and toppings of choice

In a medium sized pot, add the beans, rice, 2 cups water and seasonings. Bring to a boil, then cover and simmer on low heat for about 15 minutes. Stir frequently during the last 5 minutes. If the rice isn't tender yet, add another 1/4 cup water and continue cooking and stirring until the water is absorbed. The mixture should be very soft and well combined. Remove the pan from the heat.

When the bean mixture is cool enough to handle, form into 8 patties. Coat the patties with bread crumbs.

Fry the patties on a heavy skillet with a little canola oil. It should take about 4 minutes per side.

Stick patties in the buns, top them with whatever you want, and eat!

*Basmati rice is a fragrant white rice that should be easy to find.

**The Liquid smoke in this recipe is important and adds considerably to the flavor of the burgers. Look in the spice section of your grocery store. A small bottle will last a long time.