Recipe: Assorted Recipes (19) - 08-09-97 Recipe Swap Part 1 of 3 (updated)

AROUND THE CLOCK RECIPE SWAP
Part 1 of 3 - August 9, 1997

19 RECIPES IN THIS FILE:
Cranberry Muffins
Multigrain Griddle Cakes
Apple and Pear Compote
Spicy Summer Fruit
Potato Omelet
Belgian Waffles With 10 Variations
Chicken and Sausage Jambalaya for Two
Jambalaya
Easy Blueberry Pie
Homemade Muesli
Rich Lemon Muffins
Blueberry Lemon Sponge Pie
Stuffed French Toast
Peanut Brittle French Toast
Vivio's Eggs Benedict
Sour Cream Blueberry Banana Bread
Fancy Stack Pancakes
Oliver's Super Duper French Toast
Mock Eggs Benedict

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CRANBERRY MUFFINS
From: Jack, TX

"Here is a good muffin to get the day started."

2 1/4 cups flour, unbleached, sifted
3/4 cup sugar, divided use
3/4 tsp baking soda
1/4 tsp salt
1 large egg, slightly beaten
3/4 cup buttermilk (or sour milk)
1/4 cup oil
1 cup raw cranberries, chopped
1/2 c sugar
Butter, jam or jelly (optional, for serving)

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.

Combine egg, buttermilk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten.

Combine cranberries and remaining 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 400 degrees F oven for 20 minutes or until golden brown.

Serve hot with butter and homemade jelly or jam.

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MULTIGRAIN GRIDDLE CAKES
Adapted from source: Chicago Tribune, 1994
Makes 4 servings

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup rolled oats, uncooked
3 tablespoons light brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup sour cream
Vegetable oil for cooking
Apple and Pear Compote (for serving, recipe follows)

Combine dry ingredients in a large mixing bowl. Whisk eggs in medium bowl; add buttermilk and sour cream; whisk together. Add egg mixture to dry ingredients and mix until dry ingredients are moistened.

Heat a thin film of oil on a griddle or skillet over medium heat. Use about 1/4 cup batter for each pancake. Cook, turning once when top is bubbly, until set and golden on both sides, about 4 minutes.

Serve hot with Apple and Pear Compote.

APPLE AND PEAR COMPOTE
Makes 2 1/2 cups

2 tablespoons unsalted butter
1 large apple, unpeeled, cored, diced
1 large pear, unpeeled, cored, diced
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Juice and grated rind of 1/2 lemon
3/4 cup pure maple syrup

Melt butter in a large skillet over high heat. Add apple, pear and spices; cook, stirring often, until fruit begins to soften, 3 to 4 minutes.

Add lemon juice and rind; cook 1 minute longer.

Add syrup, heat through and then remove from heat. Serve hot over griddle cakes.

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SPICY SUMMER FRUIT
Source: Tammie K Nakamura, 1994

6 to 7 cups fresh fruit, chopped*
1 1/2 cups plain yogurt
1/2 cup chopped pecans or walnuts
1/3 cup currants or raisins
2 tbsp. honey
1/2 tsp. freshly grated ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Combine all the ingredients in a large mixing bowl and mix thoroughly. Chill before serving

*Choose several from among strawberries, cherries, blueberries, melons, peaches ,plums, nectarines, mangoes, pineapple etc.)

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POTATO OMELET
Makes 6 servings

1/4 cup olive oil
2 medium Idaho potatoes, cut into 1/2-inch cubes
1/2 cup chopped green onion, including tops
1/4 cup chopped fresh parsley
1 clove garlic, minced or pressed
6 eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Sour cream (for garnish)
4 slices bacon, cooked crisp (optional, for garnish)
Salsa (optional, for serving)

In a large frying pan heat the oil over medium-high heat. Add the potatoes and cook until golden brown, stirring very little to let the potatoes become crisp.

Add the onion, parsley, and garlic, and cook until the onion is limp. Reduce the heat to medium.

In a bowl beat the eggs and 1/4 cup water together, and stir in the salt and pepper. Pour the egg mixture over the potato mixture, cover, and cook for 10 minutes.

Cut into wedges. Garnish each serving with sour cream and crumbled bacon. Serve with salsa if desired.

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BELGIAN WAFFLES WITH 10 VARIATIONS
Source: Lisa Crawley
Makes 3 servings (5-6 waffles)

2 cups flour, sifted
2 tsp baking powder
3/4 tsp salt
3 egg yolks, beaten
1 3/4 cups milk
1/3 cup oil
3 egg whites, slightly beaten

Measure dry ingredients into mixing bowl; combine.

Combine egg yolks and milk. Stir into dry ingredients. Stir in oil. Carefully fold in egg whites. Do not overmix.

Pour approximately 7/8 cup batter (or as manufacturer directs) into the preheated waffle iron. Close and bake about 4 minutes or until done.

Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce.

WAFFLE VARIATIONS:

PECAN WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chopped pecans or sprinkle a few chopped pecans over batter, before closing waffle iron.

CINNAMON WAFFLES:
Sift 1 1/2 teaspoons cinnamon with the dry ingredients when preparing plain waffle batter.

APPLE WAFFLES:
Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.

LEMON WAFFLES:
Add 2 teaspoons grated lemon rind to egg yolk, milk mixture in waffle recipe.

BACON WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 8 slice pan-fried crumbled bacon.

CORN WAFFLES:
Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1 to 2 teaspoons sugar, depending upon sweetness of corn. Bake till thoroughly dry.

CHEESE WAFFLES:
Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.

HAM WAFFLES:
Sprinkle 2 tablespoons finely diced cooked ham over batter, before closing waffle iron.

CHOCOLATE WAFFLES:
Substitute 3 tablespoons unsweetened cocoa powder for 3 tablespoons of the flour when preparing plain waffle batter.

CHOCOLATE CHIP WAFFLES:
Before folding in the beaten egg whites, stir 3/4 cup chocolate chips. into the plain waffle batter.

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CHICKEN AND SAUSAGE JAMBALAYA FOR TWO
Adapted from source: New York Times, June 15, 1994
Makes 2 servings

3/4 cup long grain rice, uncooked
1 1/2 cups water
4 ounces skinless boneless chicken breast, cut in bite-sized pieces
4 ounces low-fat spicy chicken or turkey sausage, thinly sliced
16 ounces mixed red and green bell peppers, chopped (to make 4 cups)
8 ounces chopped onion (or 1 2/3 cups)
2 cloves garlic, minced
2/3 cup no-salt tomato puree
1/3 cup dry white wine
1 cup no-salt chicken broth or stock
1/4 teaspoon hot pepper flakes
2 or 3 sprigs thyme (1 2/3 tablespoons chopped)
1/8 teaspoon salt
Freshly ground black pepper, to taste
Crusty bread (for serving)

Combine rice and 1 1/2 cups water in a heavy bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).

Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.

Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften. Meanwhile, add garlic to pot.

When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.

Add the cooked rice to pot and stir in. Season with salt and pepper and serve with some crusty bread.

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JAMBALAYA
Adapted from source: Tessie Patterson, food editor of the former Houston Home and Garden Magazine, 1990's
Makes 6 servings

1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
2 celery ribs, chopped
1 green bell pepper chopped
2 lb shrimp, peeled, deveined
1 lb smoked sausage, 1/2-inch cubes
2 cups uncooked rice
2 cups chicken broth
1 cup (14 oz) tomatoes
1 tsp ground cayenne pepper
1/2 tsp crushed dried thyme
1 bay leaf
Salt, to taste
1 tbsp fresh chopped fresh parsley

Heat oil in large saucepan (cast iron pot preferred). Saute onion, garlic, celery and green pepper over medium-high heat about 5 minutes, or until vegetables are tender.

Add shrimp and sausage; cook for 10 minutes.

Add rice, broth, tomatoes with liquid, cayenne, thyme, bay leaf and salt. Cover pan and bring liquids to a boil. Reduce heat until liquids are simmering; cook covered about 40 minutes or until liquid is absorbed and rice is tender. About 5 minutes before dish is done, stir in parsley.

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EASY BLUEBERRY PIE

2 cups frozen blueberries, thawed and drained
1 1/2 cups water
1 1/2 cups sugar (this seems like too much sugar)
Juice of 1/2 an orange
2 tbsp. cornstarch
1 baked 8-inch pie shell
1 1/2 cups fresh blueberries
Ice cream or whipped cream (for serving)

Cook thawed blueberries in 1 1/2 cups of water for 5 minutes. Add sugar and orange juice; cook for 5 more minutes.

Combine cornstarch and 1/4 cup cold water in a bowl; mix well. Add cornstarch mixture to blueberry mixture, stirring until thickened. Remove from heat; cool slightly.

Pour into pie shell. Cover with fresh blueberries.

Serve cold with ice cream and whipped cream.

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SueA, CA: Here's something for a healthy breakfast!

HOMEMADE MUESLI
Makes 12 servings

2 1/4 cups old-fashioned rolled oats, uncooked
1 1/2 cups barley flakes (rolled)
1 1/2 cups wheat flakes
1 cup raisins
1/2 cup dried apples, chopped
1/2 cup millers oat bran (unprocessed bran)
1/2 cup wheat germ
1/4 cup almonds or hazelnuts, chopped

In a large bowl, add all the ingredients and mix well. Store in an airtight container. Serve with milk or cream.

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SueA, CA: Maybe a little sugar for energy and lemon for zip since everyone seems so quiet this morning!!

RICH LEMON MUFFINS
Makes 12 regular size muffins
Adapted from source: Pat Stockett

"When the season arrives, serve these with fresh berries and cream. Until then, they're delicious with sweet butter and strawberry jam."

2 cups unsifted all purpose flour
1/2 cup plus 2 tbsp. sugar, divided use
1 tbsp baking powder
1 tsp salt
1/2 cup (1 stick) butter or margarine
1/2 cup fresh lemon juice
2 large eggs
2 tbsp finely grated lemon rind

Heat oven to 400 degrees F. Generously grease 12 muffin cups.

Combine flour, 1/2 cup sugar, baking powder, and salt; blend well.

Melt butter. Remove from heat and stir in lemon juice, eggs, and lemon rind. Stir egg mixture into dry ingredients and blend until well moistened; the batter will be lumpy. Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar.

Bake until lightly browned 15-20 minutes. Remove the muffins from the cups and serve warm.

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BLUEBERRY LEMON SPONGE PIE
Adapted from source: Cookbook USA CD
Makes 1 (9-inch) pie

1 pint fresh or frozen blueberries
1 1/4 cups sugar, divided use
4 tbsp. flour, divided use
Salt
3 eggs, separated
1/4 cup orange juice
1 Baked 9-inch pie shell
1/2 cup water
1 tbsp. lemon juice
1 tsp. grated lemon rind

Heat blueberries in 3 quart saucepan over low heat.

Combine 3/4 cup sugar, 2 tablespoons flour and 1/8 teaspoon salt in bowl. Add 2 of the egg yolks and orange juice, mixing until smooth. Stir egg yolk mixture into blueberries. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Pour into baked pie shell.

Combine 1/4 cup sugar, remaining 2 tablespoons flour and 1/8 teaspoon salt in 2 quart saucepan. Stir in 1/2 cup water and 1 beaten egg yolk. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Stir in lemon juice and rind; set aside.

Beat egg whites with electric mixer until foamy. Gradually add remaining 1/4 cup sugar, beating well each time. Beat until stiff peaks form. Fold lemon mixture into egg white mixture. Spoon mixture over blueberry layer. Spread so it touches inner edge of crust all around.

Bake in 350 degree F oven 30 minutes, or until lightly browned. Cool on rack.

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SueA, CA: A rich company impressing breakfast!

STUFFED FRENCH TOAST

8 slices good quality white bread
2 packages (8-oz each) cream cheese
12 eggs, beaten
1/3 cup maple syrup (I like grade B for extra maple flavor)
2 cups milk
2 cups stewed apples
Cinnamon

Cut crusts from bread and cube. Arrange half of the bread cubes across bottom of 9x13-inch baking pan.

Cube cream cheese and place on bread. Cover with remaining bread.

Beat together eggs, syrup and milk. Pour over bread and cheese. Spread apples over top. Sprinkle with cinnamon.

Refrigerate overnight.

In the morning take it out and bake at 375 degrees F for 45 minutes.

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PEANUT BRITTLE FRENCH TOAST
Source: A Taste of Something Special by Chefs of American Airlines, 1993
From: Margaret, MA
Makes 6 servings

1 loaf French sourdough bread
2/3 cup chunky peanut butter (5 oz)
2/3 cup butterscotch topping (5 oz)
1/2 cup whole milk
3 large eggs
1 1/2 tsp granulated sugar
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
6 tbsp vegetable oil (6 oz)

Slice bread into 2-inch slices. Make a small slit in bread crust to create a pocket in center of each slice; set aside.

Combine peanut butter and butterscotch. Pipe approximately 1 ounce of filling into pocket; set aside.

Combine milk, eggs, sugar, vanilla, cinnamon and nutmeg. Mix well. Dip bread slices in mixture, coating both sides.

Fry the stuffed slices in oil until golden brown.

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VIVIO'S EGGS BENEDICT
From: CarolB, FL
Makes 4 servings

"Jalapeno peppers add a kick to Vivio's version of eggs Benedict. At the Detroit restaurant, home fried potatoes and fruit accompany the dish."

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Dash pepper
3/4 cup milk
3/4 cup shredded Monterey Jack or American cheese (3 ounces)*
1 to 2 tablespoons seeded and sliced fresh jalapeno peppers**
8 eggs
8 slices Canadian-style bacon, cut about 1/4 inch thick (about
8 ounces)
FOR SERVING:
4 English muffins or bagels, split and toasted
1/2 cup dairy sour cream
Sliced pitted ripe olives and chili peppers (for garnishing)

TO PREPARE THE CHEESE SAUCE:
In a small saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly; cook and stir for 1 minute more. Reduce heat to very low. Stir in cheese and jalapeno peppers till cheese melts. Cover; keep warm.

TO POACH EGGS:
Add water to half-fill a 12-inch skillet. Bring water to boiling. Reduce heat to simmering. Break 1 egg into a small cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 4 to 6 minutes or till yolks are just set.

Meanwhile, in a large skillet, heat Canadian-style bacon slices till warm.

TO ASSEMBLE:
Place 2 toasted muffin or bagel halves, cut side up, on each plate. Top each half with a slice of Canadian-style bacon. With a slotted spoon, place a poached egg on top of each. Season with salt and pepper. Spoon 1/4 cup cheese sauce over each 2-egg serving. Dollop each serving with 2 tablespoons of the sour cream. Garnish with olives and peppers.

*Sauce may appear slightly curdled if you use natural Monterey Jack cheese. For a smoother looking sauce, choose process American cheese.

**Wear plastic or rubber gloves when handling hot peppers. If your bare hands touch the chili peppers, wash your hands thoroughly with soap and water before touching your eyes or face.

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SueA, CA: Since blueberries were mentioned earlier...

SOUR CREAM BLUEBERRY BANANA BREAD
Source: Country Living magazine
Makes 1 loaf

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter softened
3/4 cup sugar
2 large eggs
1 cup mashed ripe banana (2 large)
1/2 cup sour cream
1 cup blueberries
1/2 cup pecans coarsely chopped

Heat the oven to 350 degrees F. Grease and flour a loaf pan.

In a small bowl sift together flour, baking soda, salt and cinnamon.

In a large bowl, with an electric mixer on medium-high speed, cream the butter and sugar until they are light and fluffy. Add the eggs, bananas, and sour cream and beat until blended. Gradually beat in the flour mixture at low speed, and continue beating until the batter is smooth.

Fold in the blueberries and the pecans. Spoon the batter into the prepared pan.

Bake 1 hour, or until the bread is golden on top and a cake tester comes our clean. Let the bread cool completely in the pan on a wire rack.

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FANCY STACK PANCAKES
From: CarolB, FL
Makes 4 servings

"Dress up purchased pancakes with cream cheese and spreadable fruit for breakfast."

8 frozen microwave pancakes
1/2 cup soft-style cream cheese
3 tablespoons apricot, raspberry, blackberry or blueberry spreadable fruit

Carefully spread each frozen pancake with 1 tablespoon soft-style cream cheese. Spoon a rounded teaspoon of spreadable fruit on top of the cream cheese.

Make 4 stacks of 2 pancakes each. Place on a large microwave-safe
platter. Microcook on 50% power (medium) for 31/2 to 41/2 minutes or till the stacks are heated through. Serve warm.

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OLIVER'S SUPER DUPER FRENCH TOAST
Source: Miami Herald
From: CarolB, FL
Makes 5 servings

Q. Some time ago a reader asked you to repeat the recipe for a Father's Day French toast. You provided one recipe, but I believe this recipe I clipped from The Herald several years ago is the specific one that was sought. I have made it many times; it's excellent. Doris Price, Fort Lauderdale

A. The clipping does not indicate where Oliver's restaurant is or was, so I can't credit the genius who invented this simple but spectacularly lush French toast. I can, however, urge readers to try this for a special treat. After all, every day should be Father's (and Mother's!) Day.

6 eggs, slightly beaten
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1 to 1 1/2 ounces Grand Marnier, to taste
1 loaf of French bread
Butter, margarine or cooking oil (for cooking)
Confectioners' sugar (for garnish)
Fresh fruit (optional, for garnish)
Honey, jam or syrup of your choice (for serving)

Mix eggs, heavy cream and orange juice and add Grand Marnier to taste. Pour into large casserole or glass baking dish.

Remove ends from the bread and cut loaf into 12 to 15 slices, each about 3/4-inch thick. Place slices in egg mixture and let stand for a few minutes to absorb some of the liquid; then turn so the other side of the bread can absorb the mixture. Cover tightly with plastic wrap and refrigerate until you are ready to prepare the French toast.

(At Oliver's the toast is soaked in the egg mixture overnight, so that it
becomes almost custard-like in texture.)

WHEN READY TO COOK:
Preheat heavy skillet or electric griddle to about 325 to 350 degrees F.

Oil skillet generously with butter, margarine or cooking oil. Add a few bread slices but do not crowd the pan. Cook on one side until golden brown, turn and cook on the other side. Remove and keep warm while you cook remaining slices, adding more cooking oil or butter as needed.

TO SERVE:
Place toast on serving plates and dust with confectioners' sugar. Garnish with fresh fruit, if desired, and serve with honey, jam or syrup of your choice.

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MOCK EGGS BENEDICT
Source: A Feast Made for Laughter by Craig Claiborne, 1983
Makes 4 servings

4 tbsp butter, divided use
2 tbsp flour
1 cup milk (or half milk and cream)
1 dash salt to taste
1 dash fresh ground pepper to taste
1 dash Tabasco sauce to taste
1/2 tsp Worcestershire sauce
1/8 tsp fresh grated nutmeg
1/4 lb grated Cheddar or Swiss cheese*
1/4 cup white vinegar
4 eggs
4 slices cooked ham
4 slices hot buttered toast
Paprika (to garnish)

*Swiss or Gruyere may be substituted.

TO MAKE THE CHEESE SAUCE:
Melt 2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add milk, stirring rapidly with the whisk. Season with salt, pepper, Tabasco sauce, Worcestershire sauce, and nutmeg. Remove from heat and add cheese, stirring until melted.

TO PREPARE THE EGGS AND HAM:
In a skillet, bring enough water to a boil to cover the eggs when added. Add the vinegar and salt to taste. Carefully break the eggs into the water, one at a time, and cook gently until the white is set and the yolk remains runny. Carefully remove and drain on paper toweling.

Meanwhile heat the ham in remaining 2 tablespoons butter, turning once.

TO SERVE:
Arrange the toast on four hot plates. Cover each slice with a slice of ham and add a poached egg to each serving. Bring the sauce to a boil and spoon it over. Sprinkle each serving lightly with paprika and serve hot.