Recipe: Assorted Recipes (18) - 11-03-97 Recipe Swap (updated)

18 ASSORTED RECIPES
Recipe Swap - Week of November 3, 1997

RECIPES IN THIS FILE:
Lorri's Delicious Turkey Gravy
Oatmeal Honey Bread (bread machine)
Sugar Cookies
Savory Chicken Stew
Pork Tenderloin Roast
Mexican Beef Stew
Spicy Stew
The 230 Pound Psalm (not a recipe)
Ideas for Ravioli and Pierogi Fillings
Crabmeat Ravioli
Fruit and Nut Refrigerator Cookies
Pineapple Cream Cheese Pie
Kahlua Chicken and Ribs
Eldon's "Famous" Barbecue Sauce for Chicken on the Grill
Kahlua Paradise Chicken
Prebaked Shortbread Crust
Poor Man's Perogies
Cabbage Roll Casserole

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LORRI'S DELICIOUS TURKEY GRAVY
Lorri, Can (10:59:20 am) :

I like to put spices on my turkey. The spices drip down into the pan. When the turkey is done I take the grease off. Put the pan back into the oven to brown a bit. Using flour and water and spices (poultry) and pepper. I make a thin paste. Slowly add the paste and cook on the stovetop, stirring constantly so it thickens evenly, scraping the sides of the pan so you get all the flavoring into the gravy. And never any lumps. Sometimes I use the potato water to make the flour paste.

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OATMEAL HONEY BREAD (for bread machine)
From: Lora, WY

1 cup oatmeal, uncooked
3 cups flour
1 tsp. salt
1/2 cup honey
1 1/3 cup water
1 pkg. yeast
2 tbsp. oil

Place ingredients in bread machine in order suggested by manufacturer.

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SUGAR COOKIES
From: Lora, WY

3/4 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla (or 1 tsp. almond extract)
2 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar together. Add eggs and vanilla. Add remaining flour, baking powder and salt; mix well. Refrigerate for 1 hour or until firm.

Roll out and cut as desired. Place on ungreased baking sheets.

Bake 375 degrees F for 8 minutes.

I frost with buttercream icing. GOOD!

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SAVORY CHICKEN STEW
Adapted from source: Campbell's Easy Holiday Cooking
From: Annie, TX

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (10 3/4 ounces) can Campbell's Condensed Cream of Chicken and Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 small red potatoes (about 3/4 pound), cut into quarters
2 medium carrots, sliced in coins (about 1 cup)
1 cup broccoli flowerets

In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour fat out of pan.

Add (undiluted) soup, milk, pepper and carrots to pan. Heat to a boil; reduce heat to low and cook until carrots are almost tender. Add potatoes; cook until potatoes are almost done. Add broccoli to pan and cook until all vegetables are done.

Return chicken to pan. Cover and cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally.

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PORK TENDERLOIN ROAST
From: Kathy,AR

2 pork tenderloins (approximately 3 pounds total)
FOR THE MARINADE:
1 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
2 tsp parsley flakes
1 tsp Knorr's Aromat seasonings for meat
1 tsp coarse ground black pepper
1 tsp sugar
1 clove garlic, chopped


Combine ingredients for the marinade. Marinate the pork in the mixture at least overnight.

Preheat oven to 500 degrees F.

Tie tenderloins together to look like a roast. Place in a pan coated with cooking spray.

Roast for 15 minutes. Turn off oven, but do not open oven door. Leave in oven for another 45 minutes. This method is also great for eye of round or a beef tenderloin (approximately 3 pounds.)

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MEXICAN BEEF STEW
Source: Campbell's Easy Holiday Cooking
From: Annie, TX

1 1/2 pounds ground beef
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder *or 2 cloves garlic, minced)
1 (10 3/4 ounce) can Campbell's Condensed Tomato Soup
1 (10 1/2 ounce) can Campbell's Condensed Beef Broth
1 cup water
2 tablespoons chili powder
3 medium potatoes, cut into cubes (about 3 cups)
1 (16 ounce) can whole kernel corn, drained
Shredded Cheddar cheese

In large saucepan over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to separate meat. Pour off fat.

Add (undiluted) soup, broth, 1 cup water, chili powder and potatoes. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until potatoes are tender, stirring occasionally.

Add corn. Heat through, stirring occasionally. Top with cheese.

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SPICY STEW
From: Lora, WY

2 pounds beef stew meat, browned in a little oil
1 can beef broth
1 cup water
1 1/2 cups salsa
1 onion, coarsely chopped
1/4 cup chopped fresh parsley
1 t. salt
1 tbsp. ground cumin
2 garlic cloves, minced
1 (16 oz.) can tomatoes or tomato juice
3 carrots, diced
1 cup frozen corn, thawed
1 cup frozen green beans, thawed
3 potatoes, peeled and diced

Put all ingredients in crock pot 8 hours on LOW, should be done after work!

Serve with crusty bread.

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THE 230 POUND PSALM
Source: Jackie Olden's Come into the Recipe With Jackie
From: SueA, CA

Strict is my diet, I must not want,
It maketh me to lie down at night hungry,
It leadeth me past Baskin-Robbins,
It trieth my will power, For my figure's sake.
Yea, though I walk through the aisles of the pastry
department,
I will buy no sweet rolls,
for they are fattening.
The cakes and pies, they tempt me, Before me is a table
set with celery and lettuce,
My day's quota runneth over,
Surely calories and weight charts
Shall follow me all the days of my life
And I shall dwell in fear of the scales forever.
Amen!

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IDEAS FOR RAVIOLI AND PIEROGI FILLINGS
Source: Sharon Beck, 1994

"Ravioli and their Polish counterpart pierogi are really fun things to make. You can get really crazy with them and VERY inventive. All you need is your basic noodle dough and imagination. My kids usually make them with me, and some of our favorite fillings
include:

- Saute sweet onions, ground meat, salt/pepper to taste.
- Saute various mushroooms, add a tad of balsamic vinegar, maybe some fresh basil or other herb of choice.
- Mix mashed potatoes (leftovers work well!), your choice of cheese and an egg or two to bind, salt/pepper to taste.
- Spinach, crisped bacon, ricotta or feta cheese, an egg or two, salt/ pepper to taste. (Excuse typo ^, it should be RICOTTA)
- Drained canned plums or apricots.

Almost any leftovers are fair game. Butternut squash that's been buttered, brown sugared, etc., small amounts of veggies, leftover meats can be chopped up. If the mix seems too loose, maybe an egg would help bind, but it's not always needed.

Try experimenting. You may hit some very interesting combinations. We sometimes even use our sauce INSIDE our ravioli or pierogi. Oh, and sun-dried tomatoes...portabella mushrooms...fresh herbs...maybe I have some leftovers that I can wrap up myself today !

BTW, these all get cooked the same, drop in boiling water until done (quickly, it seems!), don't let stick to bottom of pot, can brown in buttered frying pan afterwards if desired. Serve with or without sauces, depending on filling(s) used and personal preference."

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CRABMEAT RAVIOLI
Source: Great Chefs of New Orleans
Makes 4 servings

FOR THE SAUCE BECHAMEL:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy whipping cream, scalded
Salt and white pepper, to taste
FOR THE CRABMEAT FILLING:
1 pound lump crabmeat
1 tablespoon butter
1/4 cup minced green onion
1/2 cup cracker crumbs
Salt and white pepper, to taste
FOR THE RAVIOLI DOUGH:
1/2 cup flour, or more
1 large egg, slightly beaten
1 tablespoon water
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup heavy whipping cream
2 ounces butter, softened
Salt and white pepper, to taste
1/4 cup grated Parmesan cheese

TO PREPARE THE SAUCE BECHAMEL:
In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 to 3 minutes. Gradually add heavy cream, whisking to avoid lumps. Continue to whisk until sauce thickens. Reduce heat and allow to reduce to 1 cup. Place in a mixing bowl; set aside to cool.

TO PREPARE THE CRABMEAT FILLING:
Add crabmeat to cooled sauce bechamel; set aside.

In a small skillet, over medium heat, melt butter and saute onion until translucent.

Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

TO PREPARE THE RAVIOLI DOUGH:
Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes. Allow to rest for 1 hour.

TO ASSEMBLE THE RAVIOLI:
Place rested dough on a lightly floured surface and roll out 1/8-inch thick.

Place crabmeat balls about 1 1/2-inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.

TO PREPARE THE SAUCE:
In a saucepan, reduce heavy cream by 1/3. Season with salt and white pepper. Whisk in butter.

TO COOK THE RAVIOLI:
Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain.

Serve with sauce poured over and topped with grated Parmesan cheese.

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FRUIT AND NUT REFRIGERATOR COOKIES
Source: freeman, 1990's (Adapted from a Robin Hood Baking Festival, 75th Anniversary Edition Recipe Book)
Makes about 8 dozen cookies

2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts (pecans)
1 cup chopped candied cherries or fruit

Combine flour, baking powder, baking soda, and salt. Stir well to blend; set aside.

Cream butter, shortening, sugar, eggs, and vanilla thoroughly. Stir flour mixture into creamed mixture. Mix well. Add nuts and fruit. Chill 1/2 hour for easier handling, if desired.

Shape dough into 2 smooth rolls about 1 1/2-inches in diameter. Wrap in waxed paper and chill till firm.

Slice with sharp, thin knife into 1/4-inch thick slides. Place on ungreased baking sheet.

Bake at 375 degrees F for 8-12 minutes, or until golden.

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Judy/AZ: Grace, here is a Pineapple Cream Cheese Pie recipe I use.

PINEAPPLE CREAM CHEESE PIE
Adapted from source: Philadelphia Cream Cheese, 1950's

1 (8-9 oz.) can crushed pineapple, undrained
1/3 cup sugar
1 Tbsp. cornstarch
1 (9-inch) unbaked pie shell
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 cup chopped nuts

Preheat oven to 400 degrees F.

Combine (with its liquid), sugar and cornstarch in a saucepan; cook until clear.

Pour into 9-inch unbaked pie shell; set aside.

Beat together remaining ingredients, except nuts. Spoon over pineapple layer in pie shell. Sprinkle nuts on top.

Bake at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F (leave pie in oven) and bake additional 50-60 minutes or until done.

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KAHLUA CHICKEN AND RIBS
Adapted from source: Cookbook USA
Makes 4-6 servings

This recipe should be doubled for use with both chicken and ribs.

3/4 cup Kahlua
1/2 cup chili sauce (like Heinz)
3 tbsp. pineapple juice
2 tbsp. cornstarch
3 lbs. cut up chicken (and/or 3 lbs. spare or beef ribs)

Combine first three ingredients in saucepan, stir well. Make thin paste of cornstarch in small amount of water. Warm ingredients, slowly adding cornstarch mixture while stirring.

Baste chicken and/or ribs with sauce. Barbecue over low-to-medium heat coals, turning and basting every 8 minutes for 30 to 40 minutes or until done.

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ELDON'S "FAMOUS" BARBECUE SAUCE FOR CHICKEN ON THE GRILL
Adapted from source: Cookbook USA

1 cup ketchup
1/2 cup Italian dressing
1/2 cup soy sauce
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup vinegar
1/3 cup vegetable oil
2 tbsp. honey
2 tbsp. Karo light corn syrup
3 tbsp. Kahlua
1/2 tsp. dried onion bits
5 dashes seasoned salt
5 dashes Old Bay seasoning
1 tsp. crushed red pepper flakes

Chicken should be partly precooked in oven or on grill.

Begin basting the last 20 to 30 minutes on the grill. Sauce will blacken if coals are too hot.

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KAHLUA PARADISE CHICKEN
Adapted from source: Cookbook USA
Makes 4-6 servings

6 large pieces frying chicken (2 3/4 lbs. total)
1/2 cup chicken broth
1/4 cup Kahlua
1/4 cup red wine vinegar
2 tbsp. catsup
1 tbsp. soy sauce
1 tbsp. cornstarch
1 sm. clove garlic, minced
1 tsp. grated fresh ginger

Preheat oven to 375 degrees F.

Arrange chicken pieces barely touching in shallow baking pan.

Combine remaining ingredients in a saucepan. Bring to boil. Then simmer 2 to 3 minutes. Spoon half the sauce over chicken.

Cover and bake for 30 minutes. Uncover, continue baking uncovered until tender (15 to 20 minutes).

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PREBAKED SHORTBREAD CRUST

1 1/2 cups sifted all-purpose flour
1/4 to 1/2 cup granulated sugar (to taste)
1 large egg
1/2 cup butter, softened

Preheat oven to 400 degrees F.

Working on large flat surface, place the flour and sugar in the center and mix together. Form a small depression or well in the center of the mound.

Lightly beat the egg yolk and to the well with the softened butter; combine with the dry mixture. Mix the ingredients thoroughly, using your hands.

Press the dough into a springform pan with your fingers. Prick the crust several times with a fork to keep the crust from puffing up during baking.

Place the pan in the oven and bake for 15 to 20 minutes or until light brown. Allow to cool.

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POOR MAN'S PEROGIES
From: Dee, OK
Makes 8 servings

1 package lasagne noodles
1 1/2 cups (3 sticks) margarine or butter, divided use
4 onions diced
11 medium potatoes
1 pound Velveeta cheese, cut in cubes
Parmesan cheese, grated

Cook lasagne noodles as directed on the box; drain.

Saute the diced onions in 3/4 cup margarine until tender.

Boil potatoes until tender as for mashed potatoes. After potatoes are cooked add cheese and remaining 3/4 cup margarine (no milk).

In a 9x13-inch pan, layer: 1/3 of onions on bottom layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with Parmesan cheese and pepper.

Bake at 350 degrees F for 30 to 35 minutes. Cut into squares and serve.

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CABBAGE ROLL CASSEROLE
Source: Gerald Viel, 1996
From: Vicki,La
(All the good wholesome taste without the fuss!)

Gerald: "All the good wholesome taste without the fuss! This recipe might work well with the kids. If you use red cabbage they just may be attracted to all the colors and the weirdness. It does take a long time to cook, but it's a good recipe for one of those weekends when you're trapped in the house by bad weather. This is a nice one to have in the freezer when you need a hearty meal quick."

1 large onion, chopped
3 large garlic cloves, crushed (or 1 tbsp minced garlic)
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there are actually no rolls in here. Either red or green are suitable.)
4 large carrots, thinly sliced
2 large green bell peppers, coarsely chopped
4 jalapeno peppers, seeded and finely chopped (optional - probably not kid friendly)
1 1/2 cups uncooked rice (I use brown and it works out fine)
2 cans (28 oz each) diced tomatoes, including juice
1/4 cup brown sugar
1/4 cup white vinegar
1 1/2 tsp dried leaf thyme
1 1/2 tsp salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 degrees F.

Place onion and garlic in bottom of a large casserole dish that will hold at least 16 cups (or use two casserole dishes).

Slice cabbage with a food processor or shred with a sharp knife. It should measure about 7 cups. Place in a large bowl with carrots, peppers and rice.

In another bowl, stir in canned tomatoes and their juice with brown sugar, vinegar, thyme salt and Dijon until mixed. Stir into cabbage mixture, using a folding motion, until evenly blended. Turn into casserole on top of onions. Do not stir.

Cover with a lid and bake in preheated 350 degree F oven for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like.

Stir in fresh tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

TO REHEAT FROZEN PORTIONS:
Two cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.