Recipe: Assorted Recipes (19) - 09-13-97 Recipe Swap (updated)

RECIPE RIOT!
19 ASSORTED RECIPES
Recipe Swap - September 13, 1997

RECIPES IN THIS FILE:
Canned Apple Pie Filling
Homemade Apple Butter
Old New England Boiled Dinner
Linguine With Scampi
Supermom Casserole
Irish Pork Roast with Potato Stuffing
Shepherd's Pie
Irish Potato Cakes
Irish Scones
Four Corners Raisin Scones
Traditional Southern Buttermilk Biscuits
Flambeed Bananas with Amaretto
Tenderizing Marinade
Herbs De Provence Spice Mix
Spicy Seasoning Mix
Southwest Seasoning Mix
Black Walnut Christmas Cake
Granny's Speckled Coconut Cake
Coconut Pound Cake

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CANNED APPLE PIE FILLING
From: Judy/AZ

4 1/2 cups sugar
1 cup cornstarch
2 tsp. ground cinnamon
3 Tbsp. lemon juice
5 1/2 to 6 lb. tart apples, peeled, cored and sliced

Blend sugar, cornstarch, cinnamon and 1 teaspoon salt in large saucepan. Stir in 10 cups water; cook and stir until thickened and bubbly. Add lemon juice.

Pack apples (4 cups if possible) into each hot jar, leaving 1-inch space at top. Fill with hot syrup. Process in a boiling water bath canner for 25 minutes.

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HOMEMADE APPLE BUTTER
From: Judy/AZ

1 gal. unsweetened applesauce
1/2 gal. cider
5 Tbsp. granulated sugar
2 Tbsp. cinnamon
2 tsp. allspice, ground

Put in granite pan in 300 to 325 degree F oven. Cook for 4 to 5 hours, stirring often.

Put sterilized pint canning jars (filled with apple butter, leaving 1/2-inch headspace) in boiling water bath canner for 10 minutes.

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OLD NEW ENGLAND BOILED DINNER
Source: Jo Anne Merrill
Makes 6 servings

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OLD NEW ENGLAND BOILED DINNER

"This is one of our favorite dinners, whether for St. Patrick's Day or any time of the year, especially winter!"

3 pounds corned beef brisket
6 carrots
2 turnips (or rutabagas)
6 onions
6 potatoes

Cut meat into serving sized pieces, cover with water and bring to a boil.

Lower heat and simmer for 3 1/2 hours approximately.

Remove meat and keep warm.

Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges.

Bring the broth to a boil; add carrots, turnips, onions and potatoes.
Cook for 15 minutes.

Add cabbage and cook for 15-20 minutes longer.

Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper.

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LINGUINE WITH SCAMPI
Source: Gayle Gardner: Albuquerque, New Mexico in Bon Appetit magazine, June 1996
From: CarolB, FL
Makes 4 servings

3/4 cup (1 1/2 sticks) butter
1 pound uncooked shrimp, peeled, deveined
4 large garlic cloves, minced
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
12 ounces linguine, freshly cooked

Preheat oven to 400 degrees F. Put butter in 13x9x2-inch glass baking dish and place in oven until butter melts.

Add shrimp, garlic and lemon juice to butter and stir to blend. Return dish to oven and bake shrimp 3 minutes. Mix in parsley continue baking until shrimp are just cooked through, about 2 minutes longer. Season with salt and pepper.

Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.

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CarolB, FL: Here is a cheap thing to eat. I always think of Velveeta - I was raised on it:

SUPERMOM CASSEROLE
Makes 6-8 servings

2 pounds ground beef (or other meat of choice)
1 large onion, diced
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 ounce) can Rotel Diced Tomatoes and Green Chilies
1 (1 pound) package Velveeta, diced
1 (16 ounce) can pinto beans, rinsed and drained
1 (8 ounce) carton cottage cheese (1 cup)
1 large package (12 1/2 ounces) Doritos corn chips, crushed

Brown hamburger and onion together; drain off liquid.

Add all remaining ingredients, except Doritos. Mix in three-fourths of Doritos. Pour into a 9x13-inch baking pan. Top with rest of Doritos.

Bake at 350 degrees F for 15 minutes.

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IRISH PORK ROAST WITH POTATO STUFFING
Source: Aine McManus
Makes 6 servings

FOR THE STUFFING"
4 1/2 cups coarsely mashed potatoes
1/4 cup butter, melted
1 onion, chopped
2 large apples, chopped
1 handful fresh sage and thyme leaves, chopped
Salt and pepper, to taste
FOR THE PORK:
2 pounds pork tenderloin (or 6 to 8 boneless lean pork chops)
2 tablespoons butter, softened
2 tablespoons apple cider, hard cider or apple wine or water

Combine the ingredients for the stuffing; set aside.

Rub meat with salt, pepper and butter. Pour 2 tablespoons cider (or liquid of choice) into a 3-quart casserole dish. Place meat along edges of dish. Place stuffing in center.

Cover loosely with foil and bake 1 hour at 350 degrees F or until pork is done.

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SHEPHERD'S PIE
From: CarolB, FL

1 lb. ground beef
1 onion, chopped
1 tbsp. oil
2 tbsp. flour
1 tsp. salt
1/4 tsp. ground black pepper
1 cup beef stock
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
Mashed potatoes

Brown hamburger with onion in oil.

Add flour, salt and pepper; mix well. Add broth. Cook several minutes until slightly thickened.

Add carrots and celery. Put mixture into a 9x12-inch casserole dish. Top with mashed potatoes.

Bake at 350 degrees F for 30 minutes.

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IRISH POTATO CAKES
Source: Aine McManus
Makes 2 potato cakes

1/4 cup butter
6 to 8 ounces all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)

Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes.

Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds.

Cook on a dry griddle or skillet until brown on both sides.

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IRISH SCONES
Source: Aine McManus
Makes 6 scones

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten, divided use
2 ounces milk
Sultanas (golden raisins) (optional)
Walnut halves (optional)

Mix flour and baking powder together. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough.

Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired.

Bake at 350 to 375 degrees F for 15 to 20 minutes, or until brown. (If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.)

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FOUR CORNERS RAISIN SCONES
From: CarolB, FL
Makes 6 scones

2 cups unbleached all-purpose flour, such as King Arthur
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound (1/2 cup) cold unsalted butter
1 cup raisins (or currants)
2 tablespoons granulated sugar (plus additional for sprinkling tops)
3/4 cup buttermilk (or plain yogurt)
1 egg, separated

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Mix flour, baking powder, baking soda and salt together in a bowl. Add the cold stick of butter, chopping in with a pastry blender or by using two knives. Chop butter until fine. Add raisins and 2 tablespoons sugar, mixing.

Mix buttermilk and egg yolk together, then pour over dry ingredients. Mix with a fork until soft and lumpy. Do not overmix. Pat together, lightly, forming a ball. Place dough onto lightly floured board and knead about a dozen times.

Roll dough until about 3/4-inch thick. Cut with a biscuit cutter, but don't compress edges. Place scones on prepared baking sheet. Place close together for softer scones and separate by an inch or two for crispier scones. Brush the tops with egg white and sprinkle with sugar.

Bake for 15 minutes to 20 minutes until lightly browned.

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MOM'S BEST TRADITIONAL SOUTHERN BUTTERMILK BISCUITS
From: Vicki,La
Makes 12 biscuits

2 cups flour
1 tbsp baking powder
3/4 tsp salt
1/2 tsp baking soda
5 tbsp chilled solid vegetable shortening
1 cup buttermilk

Preheat oven to 425 degrees F.

In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or two knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms.

Turn the dough onto a lightly floured surface. Gather into a disk. Knead lightly a few times until smooth. (The dough may be made up to two hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

Pat the dough to 3/4-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out the biscuits. Place them 2-inches apart, onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4-inch thick, and cut out more biscuits.

Bake until golden brown, about 12-15 minutes. Serve hot.

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FLAMBEED BANANAS WITH AMARETTO
(BANANE ALL'AMARETTO INFIAMMATE)
Source: Betty Crocker's Italian Cooking

4 bananas
2 tablespoons butter
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
1 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/3 cup Amaretto

Peel bananas; cut lengthwise in half.

Heat butter in 10-inch skillet over medium heat. Cook bananas in butter until brown; turn. Sprinkle sugars around bananas; cook until sugars are melted and bananas are brown. Carefully remove bananas to heatproof serving platter.

Beat whipping cream and cinnamon in chilled medium bowl until stiff. Spoon or pipe whipped cream around bananas.

Heat amaretto in skillet until hot. Carefully ignite and pour over bananas. Serve when flame dies out.

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TENDERIZING MARINADE
Source: Jo Kinnaly
Makes about 1 1/2 cup

"I use this for London broil. I soak the meat overnight, and it nearly melts in your mouth!"

1/2 cup olive oil or vegetable oil
1/2 cup soy sauce
1/2 cup bourbon
2 small onions, thinly sliced
2 cloves garlic, chopped
3 Tbsp. gingerroot, chopped OR preserved ginger
1 tsp. freshly ground pepper
1 tsp. dry mustard
Dash wine vinegar

Combine all ingredients for the marinade. Soak meat in mixture for 6 to 24 hours.

Remove meat from marinade and grill or cook as desired. Boil used marinade for a few minutes before using for basting during grilling.

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HERBS DE PROVENCE SPICE MIX
Source: Wendy Lockman
Makes 3/4 cup

"Use to season chicken, vegetables or meat."

3 tbsp dried marjoram
3 tbsp dried thyme
3 tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds

Combine all ingredients. Mix well and spoon into small jars.

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SPICY SEASONING MIX
Source: Wendy Lockman
Makes: about 1/3 cup

3 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1/4 tsp dried oregano leaves
1/2 tsp ground red pepper (cayenne)

Combine all ingredients. Store in an airtight container.

Shake before using.

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SOUTHWEST SEASONING MIX
Source: Helen Levashoff

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon salt (optional)
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried oregano

Combine and store in an airtight jar or container.

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AUNT SYBIL'S BLACK WALNUT XMAS CAKE
Source: ELAMPARELLI

1/2 cup butter, softened
4 eggs, separated
2 cups flour, sifted
3/4 tsp salt
1 cup sugar
1 tsp vanilla
2 tsp baking powder
1/2 cup milk
1 cup black walnuts, finely chopped

Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan or 3 quart baking mold.

Cream butter and sugar until light and fluffy. Beat in egg yolks all at once. Add vanilla. Set aside.

Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk to the butter mixture in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients.

Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended. Set aside.

Beat the egg whites until stiff, but not dry. Fold them into the batter. Spread batter in prepared pan.

Bake at 350 degrees F about 50 to 60 minutes, or until done.

Frost with your favorite icing.

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GRANNY'S SPECKLED COCONUT CAKE
Source: When Only Fresh Coconut Will Do by Nancie McDermott in Cook's Illustrated, March/April 1994
Makes 1 (3-layer, 9-inch) cake, 14-16 servings

"The recipe in Prudence Hilburn's A Treasury of Southern Baking (HarperPerennial, 1993), is a dead ringer for the coconut cake my grandmother used to make.

The cake improves with age and is best eaten a day or two after baking."

FOR THE SIMPLE VANILLA CAKE:
1 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla extract
3 large eggs
3 cups self-rising flour*
1 cup milk
FOR THE SPECKLED COCONUT FROSTING:
1 cup sugar
3 tablespoons all-purpose flour
Juice from 2 coconuts, plus enough milk to equal 1 1/2 cups
4 tablespoons butter
4 to 5 cups grated but not peeled meat from 2 coconuts (enough peel for some brown specks)**

TO PREPARE THE CAKE:
Adjust oven rack to center position and heat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans

Cream shortening and sugar in large bowl of electric mixer until light and fluffy. Beat in vanilla, then eggs, one at a time. Beat in 1/3 of flour at a time, alternating with milk.

Divide batter evenly among the prepared cake pans.

Bake until a toothpick comes out clean when inserted into center of layers, 20-25 minutes. Cool cakes in pans for 10 minutes, then turn onto wire rack and cool completely.

MEANWHILE, TO PREPARE THE FROSTING:
Bring all frosting ingredients to boil in a large heavy saucepan. Cook over medium-high heat, stirring constantly, until thickened to consistency of a thick sauce, 5 to 7 minutes.

Cool the frosting to room temperature, then spread between each layer and on top and sides of cake.

*If you do not want to use the self-rising flour called for in the recipe, you may use 3 cups all-purpose flour, 1 1/2 tablespoons baking powder and 1 teaspoon salt.

**Reserve the liquid that comes from the fresh coconut, it also will be used in the frosting.

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COCONUT POUND CAKE
Source: Patty Hedge of Hohenwald, TN in Southern Living magazine, October 1991
Makes 1 (10-inch) cake

1 1/2 cups shortening
2 1/4 cups sugar
5 eggs
3 cup cake flour, sifted (measure after sifting)
1/4 tsp salt
1 cup milk
1 (7 oz.) can flaked coconut

Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan.

Beat shortening at medium speed with an electric mixer. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition; set aside.

Combine flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition.

Stir in coconut. Pour batter into prepared pan.

Bake at 325 degrees F for 1 hour and 25 minutes or until a tester inserted in center comes out clean. Let cool 15 minutes. Remove from pan; cool on wire rack.