Recipe: Assorted Recipes (18) - 09-14-97 Recipe Swap (updated)
Recipe Collections18 ASSORTED RECIPES
Recipe Swap - September 14, 1997
RECIPES IN THIS FILE:
Provolone Polenta with Red Pepper Sauce
Bacon Cheese Ball
Sesame Stuffed Pork Tenderloins
Baked Ratatouille
Fat Free Graham Cracker Crust
Fat Free Pastry Pie Crust
Oil Pie Crust
Banana Breeze Pie
Homemade Sweetened Condensed Milk
El Charro Cafe Chorizo (Mexican Sausage)
El Charro Salsa de Chile Colorado (Basic Red Chile Sauce)
Four Cheese Roasted Vegetables
Swiss Chicken Casserole
Leeks with Hot Bacon Vinaigrette
Beef Barley Soup
Baked Apples Stuffed with Pecans and Cinnamon Sugar
Caramel Bananas Foster
Lemon Custard Phyllo Cups
PROVOLONE POLENTA WITH RED PEPPER SAUCE
Source: Tonybones
FOR THE POLENTA:
3 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 tsp. salt
1 1/2 cups shredded provolone cheese, divided use
FOR THE RED PEPPER SAUCE:
2 medium red sweet peppers, halved and seeded
2 tsp. sugar
2 tsp. balsamic vinegar
1/8 tsp. oil
Olive oil
Arugula leaves (optional, for serving)
TO PREPARE THE POLENTA:
In 3 quart saucepan bring the 3 cups water to boiling.
In medium mixing bowl combine cornmeal, 1 1/2 cups cold water and salt. Slowly add cornmeal mixture to the boiling water (STIRRING CONSTANTLY TO AVOID LUMPS). Cook and stir till mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally.
Stir 3/4 cup provolone into hot polenta. Turn hot mixture into ungreased 13x9-inch pan. Cool slightly. Cover and chill for several hours or till firm.
Meanwhile, place pepper halves, cut side down, on foil-lined baking dish.
TO PREPARE THE RED PEPPER SAUCE:
Bake at 425 degrees for 20-25 minutes or till skin is brown. Immediately place in a brown paper lunch bag; seal. Let cool in bag so steam will loosen the skin.
When peppers are cool enough to handle, peel off skins, using sharp knife.
In blender container combine peppers, sugar, vinegar and salt. Cover and blend till smooth.
Transfer to small saucepan to heat through the sauce.
Cut chilled polenta crosswise each way to make triangles and arrange on lightly greased baking sheet. Brush polenta pieces with olive oil.
Broil 4-5-inches from heat source for 4 minutes. Turn polenta over and brush with more olive oil. Broil 4 minutes more or till golden brown.
Sprinkle with remaining provolone cheese. Then set aside polenta for few minutes until cheese melts.
TO SERVE:
Line plates with arugula, if desired. Place polenta pieces on top of arugula and top with warm Red Pepper Sauce.
BACON CHEESE BALL
From: CarolB
1 pound bacon
1 (8 oz) pkg cream cheese, softened
8 oz cheddar cheese, shredded
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Chopped Nuts
Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in nuts.
SESAME STUFFED PORK TENDERLOINS
Source: The Pillsbury Family Cookbook
From: Sharon
Makes about 6 servings
2 pork tenderloins
1/4 cup sesame seed
1/4 cup chopped celery
2 tbsp chopped onion
1/4 cup butter or margarine
2 cups dry or soft bread crumbs
1 tsp salt
1/2 tsp poultry seasoning or ground thyme
1/8 tsp ground black pepper
1 tsp Worcestershire sauce
1 egg, slightly beaten
1 tbsp lemon juice
Preheat oven to 325 degrees F.
Cut each tenderloin almost through lengthwise; flatten.
In frying pan cook sesame seed, celery and onion in butter until lightly browned. Add remaining ingredients for the stuffing; toss lightly.
Spread stuffing on cut surface of one tenderloin. Place remaining tenderloin, cut side down, on stuffing; fasten with string or skewers. Place on rack in shallow pan.
Roast, uncovered, for 1 to 2 hours or until internal temperature in thickest part of meat reaches 170 degrees F.
BAKED RATATOUILLE
Source: David Froom
This is adapted from the New York Times 60 Minute Gourmet column of about 11 years ago (1980's).
David: "I have found that canned tomatoes (especially the Italian plum tomatoes, crushed) are usually better - and more convenient - than the quality of fresh tomatoes I can find in my stores. Even more convenient, I've found for baked dishes with chopped onions, there is virtually no difference when one uses frozen chopped onions (Ore-Ida makes them). Finally, the precise amounts of ingredients can vary with little difference in the outcome."
It serves four for lunch as a main course, or 6-8 for dinner as a side course. (Or two for dinner with enough left over for someone to have a tasty lunch.)
1 medium-large eggplant
2 medium zucchini
1 to 2 tbsp olive oil (extra-virgin would be wasted here - use cheaper kind)
1 small onion, chopped (or about 1 cup frozen chopped)
1 green bell pepper, chopped
2 (or more!) cloves minced garlic (DON'T use pre-minced from a jar!)
1 (28 oz) can crushed Italian tomatoes (if you use fresh, peel them first)
1 (6 oz) can tomato paste
Salt and pepper to taste
1 1/2 tsp thyme
2 small bay leaves
Grated parmesan cheese
Preheat the oven to 375 degrees F.
Trim the ends off the eggplant, peel it, and cut it into approximately 1-inch cubes (cut into 1-inch slices lengthwise, stack the slices and cut again lengthwise, and then cut across in 1-inch increments).
Slice the ends off the zucchini, cut in half lengthwise, and cut into approximately 3/4-inch half-moons.
Heat the oil in a large skillet (to just below smoking temperature). Saute eggplant and zucchini, stirring, for about 4 minutes.
Add onion and green pepper and saute, stirring, for about another 4-6 minutes.
Add garlic and stir. Add tomatoes, tomato paste, salt, pepper (I like lots of pepper), thyme, and bay leaves. Stir and heat until it begins to boil. Take it off the heat, and scrape the whole mess into a Pyrex baking dish.*
Cook in the oven for 20 minutes. Remove it, fish out the bay leaves, stir it (to distribute the bay leaf taste evenly), and sprinkle grated parmesan cheese lightly over the top.** Return to the oven for 10 more minutes.
I serve it with a good crusty French bread.
This is also good the next day (even not bad cold).
*If you've got a large handsome oven-proof skillet, you don't have to transfer everything to a baking dish.
**TO BAKE WITH EGGS:
Claiborne had another trick, which I usually leave out. After the first 20 minutes in the oven, and after the bay leaves have been removed, he suggests making 8 indentations with a spoon spaced evenly around the dish. You then crack 8 eggs, one into each indentation; then sprinkle with the parmesan and return to the oven for the last 10 minutes. When it comes out, the egg whites are cooked and the yolks still runny. It is really tasty when you have a serving with an egg in it, and break the yolk, letting it run into the stew. If you want to be careful about eating eggs, or about eating uncooked yolks, I'd leave this step out.
FAT FREE GRAHAM CRACKER CRUST
Source: Curtis Jackson
Adapted from source: 500 Fat-Free Recipes
1 1/2 cups nonfat graham cracker crumbs
2 Tbsp honey
1 Tbsp applesauce, mashed banana, or prune puree
Combine ingredients and pat it into a 9-inch pan.
Bake it at 350 degrees F for 10 minutes and allow to cool.
And here's the part from the Introduction about prunes:
"Prunes have become an important part of fat-free eating due to the discovery that they can replace fat in baking. Prunes are very high in pectin, which forms a protective coating around the air in baked goods giving the foods the volume and lift usually provided by fat. Pectin can also enhance and trap flavor. Prunes are high in sorbitol, a humectant that attracts and binds moisture. Butter and shortening keep food moist because they cannot evaporate. So prune puree in baking serves the same purpose as shortening keeping baking goods moist. For prune puree, you can either make you own from whole prunes, buy commercially prepared baby-food pureed prunes, or buy prune butter, which is located in either the jam and jelly or baking section of your supermarket. To make your own puree from whole prunes, place 1 cup of prunes and 1/4 cup water in a food processor or blender and puree."
FAT FREE PASTRY PIE CRUST
Source: Butter Busters
1 Cup all purpose flour
3/4 tsp lite salt (optional)
1/3 Cup light corn syrup
2 Tbsp fat free milk
Preheat oven to 475 degrees F.
Mix flour and salt (if using) in a bowl; set aside.
Combine the syrup and milk, adding this to the flour mixture. Stir with a fork until thoroughly mixed. Do not over-work the dough.
Shape this mixture into a ball and place between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork.
Bake at 475 degrees F for 10 minutes or until golden brown. Cool before adding filling. (If you are making a pie where the filling needs to be cooked with the shell, simply fill and bake at 350 degrees F for 45 minutes (or however long the recipe calls for). Place foil over edges while baking so the crust won't get overbrown. Remove foil last five minutes.)
OIL PIE CRUST
Source: Denise Gluck
I had a fabulous pie at a friend's house- the crust was unbelievably flaky and tender, and I could not believe the recipe - it uses oil. But, wonder of wonders, it works beautifully and is incredibly easy:
Makes 2 (9-inch) crusts (however, I find it doesn't make quite enough and usually increase all ingredients by 1/4 to be sure of having enough).
2 cups of flour
1 tsp salt
1/2 cup oil
4 tbsp very cold water
Mix flour with salt; set aside.
In a cup, measure oil. Add, without stirring, 4 tablespoons very cold water. Dump the oil and water, all at once, into the bowl of flour. Stir with a fork until it all holds together.
Wrap dough in plastic or wax paper and refrigerate until ready to roll out.
Roll out for pie crust and bake or fill and bake as desired.
BANANA BREEZE PIE
FOR THE CRUST:
1/3 cup butter or margarine
1/4 cup sugar
1/2 tsp. ground cinnamon (optional)
1 cup corn flake crumbs
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup and 2 tbsp. lemon juice, divided use
1 tsp. vanilla extract
5 medium-size ripe bananas, sliced, divided use
TO PREPARE THE CRUST:
Melt margarine, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat.
Add crushed corn flakes; mix well. Press mixture evenly in 9-inch pie pan to form crust. Chill.
TO PREPARE THE FILLING:
Beat the cream cheese until light and fluffy. Add 1/3 cup lemon juice and vanilla and stir until thickened. Slice 3 of the bananas;
line crust with slices. Turn filling into crust; refrigerate 2 to 3 hours or until firm. Do not freeze.
TO SERVE:
Slice the other 2 bananas and dip into remaining lemon juice. Garnish top of pie with banana slices.
Makes 1 (9-inch) pie, 8 servings
Adapted from source: The Mr. Food Cookbook
HOMEMADE SWEETENED CONDENSED MILK
Source: NDooley
Equivalent to 1 can:
3/4 cup sugar
1/2 cup hot water
1 cup plus 2 Tbsp. nonfat dry milk
Dissolve sugar in 1/2 cup hot water and cool thoroughly.
Add powdered milk. Blend in blender 3 to 4 minutes at highest speed. Ready to use.
Store in refrigerator 3-4 weeks.
EL CHARRO CAFE CHORIZO (MEXICAN SAUSAGE)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 pounds
"This recipe is from my husband Ray's mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.
Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos."
6 pounds lean ground beef
2 cups white wine
1 cup wine vinegar
3 teaspoons salt
4 tablespoons oregano
1/2 cup garlic puree*
8 ounces ground red chile (not chili powder)
2 quarts red chile paste (Salsa de Chile Colorado, recipe follows)
Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree. Add ground red chile gradually, kneading it in with our hands. Gradually knead in the chile paste.
Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid.
Use in a day or two, or divide into individual portions and freeze.
*GARLIC PUREE:
Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
Makes 2 quarts
FOUR CHEESE ROASTED VEGETABLES
Source: Sargento Foods, Inc., 1996
From: Judy/AZ
Makes 6 servings
2 medium russet potatoes, peeled and cut intn 1-inch pieces
2 medium carrots, pared and cut into 1/2-inch slices
1 tablespoon olive oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups (8 oz. each) Sargento 4 Cheese Country Casserole Recipe Blend*
Place potatoes and carrots in greased 13x 9-inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
Bike at 425 degrees F for 20 minutes.
Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.
Sprinkle with cheese; return to oven about 2 minutes none or last until cheese melts. Garnish with basil sprigs, if desired.
*4 Cheese Country Casserole Recipe Blend is a combination of: Cheddar, process American, Monterey jack and Muenster cheeses
SWISS CHICKEN CASSEROLE
From: Judy/AZ
Makes 8 servings
This can be made the night before and covered in refrigerator.
8 boneless, skinless chicken breasts
8 thin slices Swiss cheese
8 ounce can sliced mushrooms
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup dry white wine
1 (6 ounce) box Stove Top Stuffing, chicken flavor
1 stick (1/2 cup) butter, melted
Preheat oven to 350 degrees F.
Butter a 13x9-inch pan. Lay chicken breasts on bottom of pan. Put a layer of Swiss cheese on top of chicken breasts, layer mushrooms on top of the Swiss cheese; set aside.
Combine (undiluted) soup and dry white wine. Spoon over top of casserole.
Combine dry stuffing mix (season packet and dry stuffing), sprinkle over top of casserole. Drizzle melted butter over top of stuffing.
Bake uncovered at 350 degrees F for 1 hour or until chicken is done. Do not overbake.
LEEKS WITH HOT BACON VINAIGRETTE
From: Candy,VA
8 medium leeks
3/4 cup water
1/4 cup dry white wine
1 clove garlic
2 or 3 peppercorns
3 slices bacon, cooked crisp and crumbled
2 Tbsp red wine vinegar
1 Tbsp plus 1 tsp olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 tsp Dijon mustard
1/2 clove garlic, minced
1/4 tsp sugar
1/4 tsp salt
Dash of ground black pepper
Cut off and discard stem and tough green leaves from each leek. Slice each leek in half lengthwise; wash thoroughly, drain leeks and set aside.
In 10-inch skillet combine 3/4 cup water, wine, whole garlic clove and peppercorns, cook over high heat until mix comes to boil, add leeks, cover skillet and cook until crisp 2-3 minutes. Using slotted spoon, transfer leeks to platter and keep warm.
Continue cooking mixture in skillet, uncovered until liquid is reduced. Remove peppercorns and garlic. Reduce heat to low and add remaining ingredients and cook until heated through, 3-5 minutes.
Top leeks with bacon mixture.
BEEF BARLEY SOUP
Source: Taste of Home magazine, Oct/Nov 1996
From: Judy/AZ
Makes 2 quarts (8 servings)
2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley, uncooked
1/4 cup minced fresh parsley
In a soup kettle, combine ribs, 5 cups water, tomatoes, onion, salt (if desired) and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes.
Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.
BAKED APPLES STUFFED WITH PECANS AND CINNAMON SUGAR
From: Judy/AZ
Makes 4 servings
4 Tbsp. unsalted butter, softened, divided use
1/4 cup pecans, chopped
2 Tbsp. light brown sugar
1 Tbsp. white granulated sugar
1 tsp. ground cinnamon
1 tsp. lemon zest, finely grated
4 Gala or baking apples
Whipped cream (optional, for serving)
Preheat the oven to 375 degrees F. Butter a small glass baking dish with 2 Tbsp. of the butter.
Combine the pecans, sugars, cinnamon, and lemon zest in a small bowl; set aside.
Slice 1/4-inch off the bottoms of the apples (so they stand up straight) and core them. Fill the center of each apple with a quarter of the pecan mixture. Dot each apple with the remaining butter. Place the apples in the prepared baking dish.
Bake for 30-35 minutes or until soft.
Serve with freshly whipped cream, if desired.
CARAMEL BANANAS FOSTER
Source: Cooking Light magazine
From: Judy/AZ
Makes 6 servings.
3 medium-size, firm, ripe bananas
Caramel Sauce (recipe follows)
2 tablespoons dark rum
Vanilla ice cream (for serving)
Cut each banana in half crosswise, and cut
each half into quarters lenghwise. Set
bananas aside.
Combine Caramel Sauce and rum in a large skillet; place over medium heat, and cook 5 minutes or until hot. Add bananas; cook 1 minute, stirring to coat.
Spoon over ice cream.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1 Tablespoon margarine
3/4 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash of salt
Combine sugar and 1/4 cup water in a medium-size heavy saucepan. Place over medium-low heat, and cook 13 minutes or until sugar dissolves (do not stir).
Cover and increase heat to medium; boil 1 minute (this will dissolve any sugar crystals clinging to sides of pan).
Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir.) Remove from heat; let stand 1 minute.
Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.)
Place pan over medium heat, and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.
Pour caramel into a bowl, cover and chill until needed.
LEMON CUSTARD PHYLLO CUPS
Adapted from source: Bon Appetit magazine, April 1996
From: Judy/AZ - 09-14-97
Makes 8 servings
"Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat."
FOR THE CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
FOR THE PHYLLO CUPS:
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
GARNISHES:
1/2 teaspoon powdered sugar
Mint sprigs
NOTE: Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.
TO PREPARE THE CUSTARD:
Whisk 1/2 cup sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring.
Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
TO PREPARE THE PHYLLO CUPS:
Preheat oven to 375 degrees F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin.
TO SERVE:
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
Recipe Swap - September 14, 1997
RECIPES IN THIS FILE:
Provolone Polenta with Red Pepper Sauce
Bacon Cheese Ball
Sesame Stuffed Pork Tenderloins
Baked Ratatouille
Fat Free Graham Cracker Crust
Fat Free Pastry Pie Crust
Oil Pie Crust
Banana Breeze Pie
Homemade Sweetened Condensed Milk
El Charro Cafe Chorizo (Mexican Sausage)
El Charro Salsa de Chile Colorado (Basic Red Chile Sauce)
Four Cheese Roasted Vegetables
Swiss Chicken Casserole
Leeks with Hot Bacon Vinaigrette
Beef Barley Soup
Baked Apples Stuffed with Pecans and Cinnamon Sugar
Caramel Bananas Foster
Lemon Custard Phyllo Cups
PROVOLONE POLENTA WITH RED PEPPER SAUCE
Source: Tonybones
FOR THE POLENTA:
3 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 tsp. salt
1 1/2 cups shredded provolone cheese, divided use
FOR THE RED PEPPER SAUCE:
2 medium red sweet peppers, halved and seeded
2 tsp. sugar
2 tsp. balsamic vinegar
1/8 tsp. oil
Olive oil
Arugula leaves (optional, for serving)
TO PREPARE THE POLENTA:
In 3 quart saucepan bring the 3 cups water to boiling.
In medium mixing bowl combine cornmeal, 1 1/2 cups cold water and salt. Slowly add cornmeal mixture to the boiling water (STIRRING CONSTANTLY TO AVOID LUMPS). Cook and stir till mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally.
Stir 3/4 cup provolone into hot polenta. Turn hot mixture into ungreased 13x9-inch pan. Cool slightly. Cover and chill for several hours or till firm.
Meanwhile, place pepper halves, cut side down, on foil-lined baking dish.
TO PREPARE THE RED PEPPER SAUCE:
Bake at 425 degrees for 20-25 minutes or till skin is brown. Immediately place in a brown paper lunch bag; seal. Let cool in bag so steam will loosen the skin.
When peppers are cool enough to handle, peel off skins, using sharp knife.
In blender container combine peppers, sugar, vinegar and salt. Cover and blend till smooth.
Transfer to small saucepan to heat through the sauce.
Cut chilled polenta crosswise each way to make triangles and arrange on lightly greased baking sheet. Brush polenta pieces with olive oil.
Broil 4-5-inches from heat source for 4 minutes. Turn polenta over and brush with more olive oil. Broil 4 minutes more or till golden brown.
Sprinkle with remaining provolone cheese. Then set aside polenta for few minutes until cheese melts.
TO SERVE:
Line plates with arugula, if desired. Place polenta pieces on top of arugula and top with warm Red Pepper Sauce.
BACON CHEESE BALL
From: CarolB
1 pound bacon
1 (8 oz) pkg cream cheese, softened
8 oz cheddar cheese, shredded
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Chopped Nuts
Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in nuts.
SESAME STUFFED PORK TENDERLOINS
Source: The Pillsbury Family Cookbook
From: Sharon
Makes about 6 servings
2 pork tenderloins
1/4 cup sesame seed
1/4 cup chopped celery
2 tbsp chopped onion
1/4 cup butter or margarine
2 cups dry or soft bread crumbs
1 tsp salt
1/2 tsp poultry seasoning or ground thyme
1/8 tsp ground black pepper
1 tsp Worcestershire sauce
1 egg, slightly beaten
1 tbsp lemon juice
Preheat oven to 325 degrees F.
Cut each tenderloin almost through lengthwise; flatten.
In frying pan cook sesame seed, celery and onion in butter until lightly browned. Add remaining ingredients for the stuffing; toss lightly.
Spread stuffing on cut surface of one tenderloin. Place remaining tenderloin, cut side down, on stuffing; fasten with string or skewers. Place on rack in shallow pan.
Roast, uncovered, for 1 to 2 hours or until internal temperature in thickest part of meat reaches 170 degrees F.
BAKED RATATOUILLE
Source: David Froom
This is adapted from the New York Times 60 Minute Gourmet column of about 11 years ago (1980's).
David: "I have found that canned tomatoes (especially the Italian plum tomatoes, crushed) are usually better - and more convenient - than the quality of fresh tomatoes I can find in my stores. Even more convenient, I've found for baked dishes with chopped onions, there is virtually no difference when one uses frozen chopped onions (Ore-Ida makes them). Finally, the precise amounts of ingredients can vary with little difference in the outcome."
It serves four for lunch as a main course, or 6-8 for dinner as a side course. (Or two for dinner with enough left over for someone to have a tasty lunch.)
1 medium-large eggplant
2 medium zucchini
1 to 2 tbsp olive oil (extra-virgin would be wasted here - use cheaper kind)
1 small onion, chopped (or about 1 cup frozen chopped)
1 green bell pepper, chopped
2 (or more!) cloves minced garlic (DON'T use pre-minced from a jar!)
1 (28 oz) can crushed Italian tomatoes (if you use fresh, peel them first)
1 (6 oz) can tomato paste
Salt and pepper to taste
1 1/2 tsp thyme
2 small bay leaves
Grated parmesan cheese
Preheat the oven to 375 degrees F.
Trim the ends off the eggplant, peel it, and cut it into approximately 1-inch cubes (cut into 1-inch slices lengthwise, stack the slices and cut again lengthwise, and then cut across in 1-inch increments).
Slice the ends off the zucchini, cut in half lengthwise, and cut into approximately 3/4-inch half-moons.
Heat the oil in a large skillet (to just below smoking temperature). Saute eggplant and zucchini, stirring, for about 4 minutes.
Add onion and green pepper and saute, stirring, for about another 4-6 minutes.
Add garlic and stir. Add tomatoes, tomato paste, salt, pepper (I like lots of pepper), thyme, and bay leaves. Stir and heat until it begins to boil. Take it off the heat, and scrape the whole mess into a Pyrex baking dish.*
Cook in the oven for 20 minutes. Remove it, fish out the bay leaves, stir it (to distribute the bay leaf taste evenly), and sprinkle grated parmesan cheese lightly over the top.** Return to the oven for 10 more minutes.
I serve it with a good crusty French bread.
This is also good the next day (even not bad cold).
*If you've got a large handsome oven-proof skillet, you don't have to transfer everything to a baking dish.
**TO BAKE WITH EGGS:
Claiborne had another trick, which I usually leave out. After the first 20 minutes in the oven, and after the bay leaves have been removed, he suggests making 8 indentations with a spoon spaced evenly around the dish. You then crack 8 eggs, one into each indentation; then sprinkle with the parmesan and return to the oven for the last 10 minutes. When it comes out, the egg whites are cooked and the yolks still runny. It is really tasty when you have a serving with an egg in it, and break the yolk, letting it run into the stew. If you want to be careful about eating eggs, or about eating uncooked yolks, I'd leave this step out.
FAT FREE GRAHAM CRACKER CRUST
Source: Curtis Jackson
Adapted from source: 500 Fat-Free Recipes
1 1/2 cups nonfat graham cracker crumbs
2 Tbsp honey
1 Tbsp applesauce, mashed banana, or prune puree
Combine ingredients and pat it into a 9-inch pan.
Bake it at 350 degrees F for 10 minutes and allow to cool.
And here's the part from the Introduction about prunes:
"Prunes have become an important part of fat-free eating due to the discovery that they can replace fat in baking. Prunes are very high in pectin, which forms a protective coating around the air in baked goods giving the foods the volume and lift usually provided by fat. Pectin can also enhance and trap flavor. Prunes are high in sorbitol, a humectant that attracts and binds moisture. Butter and shortening keep food moist because they cannot evaporate. So prune puree in baking serves the same purpose as shortening keeping baking goods moist. For prune puree, you can either make you own from whole prunes, buy commercially prepared baby-food pureed prunes, or buy prune butter, which is located in either the jam and jelly or baking section of your supermarket. To make your own puree from whole prunes, place 1 cup of prunes and 1/4 cup water in a food processor or blender and puree."
FAT FREE PASTRY PIE CRUST
Source: Butter Busters
1 Cup all purpose flour
3/4 tsp lite salt (optional)
1/3 Cup light corn syrup
2 Tbsp fat free milk
Preheat oven to 475 degrees F.
Mix flour and salt (if using) in a bowl; set aside.
Combine the syrup and milk, adding this to the flour mixture. Stir with a fork until thoroughly mixed. Do not over-work the dough.
Shape this mixture into a ball and place between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork.
Bake at 475 degrees F for 10 minutes or until golden brown. Cool before adding filling. (If you are making a pie where the filling needs to be cooked with the shell, simply fill and bake at 350 degrees F for 45 minutes (or however long the recipe calls for). Place foil over edges while baking so the crust won't get overbrown. Remove foil last five minutes.)
OIL PIE CRUST
Source: Denise Gluck
I had a fabulous pie at a friend's house- the crust was unbelievably flaky and tender, and I could not believe the recipe - it uses oil. But, wonder of wonders, it works beautifully and is incredibly easy:
Makes 2 (9-inch) crusts (however, I find it doesn't make quite enough and usually increase all ingredients by 1/4 to be sure of having enough).
2 cups of flour
1 tsp salt
1/2 cup oil
4 tbsp very cold water
Mix flour with salt; set aside.
In a cup, measure oil. Add, without stirring, 4 tablespoons very cold water. Dump the oil and water, all at once, into the bowl of flour. Stir with a fork until it all holds together.
Wrap dough in plastic or wax paper and refrigerate until ready to roll out.
Roll out for pie crust and bake or fill and bake as desired.
BANANA BREEZE PIE
FOR THE CRUST:
1/3 cup butter or margarine
1/4 cup sugar
1/2 tsp. ground cinnamon (optional)
1 cup corn flake crumbs
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup and 2 tbsp. lemon juice, divided use
1 tsp. vanilla extract
5 medium-size ripe bananas, sliced, divided use
TO PREPARE THE CRUST:
Melt margarine, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat.
Add crushed corn flakes; mix well. Press mixture evenly in 9-inch pie pan to form crust. Chill.
TO PREPARE THE FILLING:
Beat the cream cheese until light and fluffy. Add 1/3 cup lemon juice and vanilla and stir until thickened. Slice 3 of the bananas;
line crust with slices. Turn filling into crust; refrigerate 2 to 3 hours or until firm. Do not freeze.
TO SERVE:
Slice the other 2 bananas and dip into remaining lemon juice. Garnish top of pie with banana slices.
Makes 1 (9-inch) pie, 8 servings
Adapted from source: The Mr. Food Cookbook
HOMEMADE SWEETENED CONDENSED MILK
Source: NDooley
Equivalent to 1 can:
3/4 cup sugar
1/2 cup hot water
1 cup plus 2 Tbsp. nonfat dry milk
Dissolve sugar in 1/2 cup hot water and cool thoroughly.
Add powdered milk. Blend in blender 3 to 4 minutes at highest speed. Ready to use.
Store in refrigerator 3-4 weeks.
EL CHARRO CAFE CHORIZO (MEXICAN SAUSAGE)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 pounds
"This recipe is from my husband Ray's mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.
Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos."
6 pounds lean ground beef
2 cups white wine
1 cup wine vinegar
3 teaspoons salt
4 tablespoons oregano
1/2 cup garlic puree*
8 ounces ground red chile (not chili powder)
2 quarts red chile paste (Salsa de Chile Colorado, recipe follows)
Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree. Add ground red chile gradually, kneading it in with our hands. Gradually knead in the chile paste.
Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid.
Use in a day or two, or divide into individual portions and freeze.
*GARLIC PUREE:
Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
Makes 2 quarts
FOUR CHEESE ROASTED VEGETABLES
Source: Sargento Foods, Inc., 1996
From: Judy/AZ
Makes 6 servings
2 medium russet potatoes, peeled and cut intn 1-inch pieces
2 medium carrots, pared and cut into 1/2-inch slices
1 tablespoon olive oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups (8 oz. each) Sargento 4 Cheese Country Casserole Recipe Blend*
Place potatoes and carrots in greased 13x 9-inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
Bike at 425 degrees F for 20 minutes.
Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.
Sprinkle with cheese; return to oven about 2 minutes none or last until cheese melts. Garnish with basil sprigs, if desired.
*4 Cheese Country Casserole Recipe Blend is a combination of: Cheddar, process American, Monterey jack and Muenster cheeses
SWISS CHICKEN CASSEROLE
From: Judy/AZ
Makes 8 servings
This can be made the night before and covered in refrigerator.
8 boneless, skinless chicken breasts
8 thin slices Swiss cheese
8 ounce can sliced mushrooms
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup dry white wine
1 (6 ounce) box Stove Top Stuffing, chicken flavor
1 stick (1/2 cup) butter, melted
Preheat oven to 350 degrees F.
Butter a 13x9-inch pan. Lay chicken breasts on bottom of pan. Put a layer of Swiss cheese on top of chicken breasts, layer mushrooms on top of the Swiss cheese; set aside.
Combine (undiluted) soup and dry white wine. Spoon over top of casserole.
Combine dry stuffing mix (season packet and dry stuffing), sprinkle over top of casserole. Drizzle melted butter over top of stuffing.
Bake uncovered at 350 degrees F for 1 hour or until chicken is done. Do not overbake.
LEEKS WITH HOT BACON VINAIGRETTE
From: Candy,VA
8 medium leeks
3/4 cup water
1/4 cup dry white wine
1 clove garlic
2 or 3 peppercorns
3 slices bacon, cooked crisp and crumbled
2 Tbsp red wine vinegar
1 Tbsp plus 1 tsp olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 tsp Dijon mustard
1/2 clove garlic, minced
1/4 tsp sugar
1/4 tsp salt
Dash of ground black pepper
Cut off and discard stem and tough green leaves from each leek. Slice each leek in half lengthwise; wash thoroughly, drain leeks and set aside.
In 10-inch skillet combine 3/4 cup water, wine, whole garlic clove and peppercorns, cook over high heat until mix comes to boil, add leeks, cover skillet and cook until crisp 2-3 minutes. Using slotted spoon, transfer leeks to platter and keep warm.
Continue cooking mixture in skillet, uncovered until liquid is reduced. Remove peppercorns and garlic. Reduce heat to low and add remaining ingredients and cook until heated through, 3-5 minutes.
Top leeks with bacon mixture.
BEEF BARLEY SOUP
Source: Taste of Home magazine, Oct/Nov 1996
From: Judy/AZ
Makes 2 quarts (8 servings)
2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley, uncooked
1/4 cup minced fresh parsley
In a soup kettle, combine ribs, 5 cups water, tomatoes, onion, salt (if desired) and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes.
Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.
BAKED APPLES STUFFED WITH PECANS AND CINNAMON SUGAR
From: Judy/AZ
Makes 4 servings
4 Tbsp. unsalted butter, softened, divided use
1/4 cup pecans, chopped
2 Tbsp. light brown sugar
1 Tbsp. white granulated sugar
1 tsp. ground cinnamon
1 tsp. lemon zest, finely grated
4 Gala or baking apples
Whipped cream (optional, for serving)
Preheat the oven to 375 degrees F. Butter a small glass baking dish with 2 Tbsp. of the butter.
Combine the pecans, sugars, cinnamon, and lemon zest in a small bowl; set aside.
Slice 1/4-inch off the bottoms of the apples (so they stand up straight) and core them. Fill the center of each apple with a quarter of the pecan mixture. Dot each apple with the remaining butter. Place the apples in the prepared baking dish.
Bake for 30-35 minutes or until soft.
Serve with freshly whipped cream, if desired.
CARAMEL BANANAS FOSTER
Source: Cooking Light magazine
From: Judy/AZ
Makes 6 servings.
3 medium-size, firm, ripe bananas
Caramel Sauce (recipe follows)
2 tablespoons dark rum
Vanilla ice cream (for serving)
Cut each banana in half crosswise, and cut
each half into quarters lenghwise. Set
bananas aside.
Combine Caramel Sauce and rum in a large skillet; place over medium heat, and cook 5 minutes or until hot. Add bananas; cook 1 minute, stirring to coat.
Spoon over ice cream.
CARAMEL SAUCE
1 cup sugar
1/4 cup water
1 Tablespoon margarine
3/4 cup evaporated skimmed milk
1/2 teaspoon vanilla extract
Dash of salt
Combine sugar and 1/4 cup water in a medium-size heavy saucepan. Place over medium-low heat, and cook 13 minutes or until sugar dissolves (do not stir).
Cover and increase heat to medium; boil 1 minute (this will dissolve any sugar crystals clinging to sides of pan).
Uncover and boil an additional 10 minutes or until amber or golden. (Do not stir.) Remove from heat; let stand 1 minute.
Carefully add margarine, stirring until margarine melts. Gradually add milk, stirring constantly. (Caramel will harden and stick to spoon.)
Place pan over medium heat, and cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.
Pour caramel into a bowl, cover and chill until needed.
LEMON CUSTARD PHYLLO CUPS
Adapted from source: Bon Appetit magazine, April 1996
From: Judy/AZ - 09-14-97
Makes 8 servings
"Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat."
FOR THE CUSTARD:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
FOR THE PHYLLO CUPS:
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
GARNISHES:
1/2 teaspoon powdered sugar
Mint sprigs
NOTE: Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.
TO PREPARE THE CUSTARD:
Whisk 1/2 cup sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring.
Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
TO PREPARE THE PHYLLO CUPS:
Preheat oven to 375 degrees F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray.
Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel).
Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin.
TO SERVE:
Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.
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