Recipe: Assorted Recipes (19) - 10-12-97 Recipe Swap (updated)

19 ASSORTED RECIPES
Recipe Swap - October 12, 1997

RECIPES IN THIS FILE:
7 Layer Mexican Dip
Healthy Choice Crab Dip
Shredded Cabbage and Chicken Salad
Four Cheese Pizza Pockets
Appetizer Tortilla Pinwheels
Italian Deli Roll
Basic Pizza Dough
Stir Fried Pork with Pineapple
Meatless Muffaletta
Impossible Zucchini Tomato Pie
Pepperoni Pinwheels
Peanut Buttered Popcorn
Chinese Tacos
Can't Get Enough Chicken Wings
Curried Chicken Salad
Mini-Quiches
Chuck's Favorite Potato Salad
Easy Microwave Nachos
Olive and Caper Spread

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7 LAYER MEXICAN DIP
Source: Leanda Goss

2 large cans refried beans
2 envelopes taco seasoning
2 cans jalapeno peppers or chilies
1 onion, chopped (optional)
16 ounces sour cream
2 to 4 avocados
Shredded cheese (mozzarella and cheddar)
2 tomatoes (or more)
1 to 2 cans olives
Tortilla chips (for dipping)

Mix the refried beans and taco seasoning together (I also mix the chilies in with this, but some people put the chilies as a layer). Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer, I use a cake pan normally.

Put a layer of sour cream on top of the refried beans, taco seasoning and chilies. Next put a layer of well mixed/mashed avocados (you need enough to cover the pan) and onion (if using) on top of everything else.

Next, sprinkle cheeses on top (I just thought about it and I put the avocado first and then the sour cream, but I suppose it doesn't matter). I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that everything else warms up.

Last but not least pull out the chips! Everyone really enjoys this dip. I hope you do too.

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HEALTHY CHOICE CRAB DIP

1/4 cup nonfat yogurt or sour cream
2 tbsp. fat free mayonnaise
1 (8 oz.) pkg. fat free cream cheese, softened
1 tsp. prepared horseradish
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 cup fat free shredded cheddar cheese
1/2 lb imitation crab, flaked
Paprika (to garnish)
Crackers, breadsticks, or vegetables (for serving)

Combine yogurt, mayonnaise, cream cheese, and seasonings; mix well. Stir in cheddar cheese and crab. Cover and chill for 2 hours.

Sprinkle with paprika. Serve with crackers, breadsticks, or vegetables.

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SHREDDED CABBAGE AND CHICKEN SALAD
From: Candy,VA

FOR THE DRESSING:
1/4 cup rice wine vinegar
1 tbsp finely chopped mint leaves
1 tbsp oyster sauce
1 tsp chili puree with garlic
1/2 tsp sesame oil
FOR THE SALAD:
2 cups shredded cooked chicken
6 cups finely shredded napa cabbage
1/2 cup thinly sliced red onion
1 large, carrot shredded (1 cup)

Mix dressing ingredients together.

Toss salad ingredients together. Add dressing mixture and toss.

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FOUR CHEESE PIZZA POCKETS
Adapted from Source: Country Living Magazine, October, 1990Basic
Makes 8 pockets

Pizza Dough (recipe follows)
ADDITIONS TO BASIC PIZZA DOUGH:
2 tsp. chopped parsley leaves
1 tsp chopped fresh rosemary leaves
FOR THE PIZZA POCKETS:
1 tbsp cornmeal
1/2 pound fontina, cut into 1/2 inch chunks
1/4 lb. gorgonzola cheese, crumbled
1/4 lb. brie, cut into 8 slices
16 1/4 inch thick slices plum tomato (about 3 medium)
1 oz. Parmesan cheese (to garnish)
Rosemary sprigs (optional, to garnish)

TO PREPARE THE HERBED PIZZA DOUGH:
Prepare Basic Pizza Dough, but add parsley and rosemary to the 2 cups flour. Set aside to rise.

WHEN READY TO SHAPE AND BAKE:
Heat oven to 450 degrees F. Lightly dust 2 baking sheets with cornmeal.

Divide Herbed Pizza Dough into 8 pieces. Form each piece into a 6-inch round. Fill center of each round with 1 oz. fontina, 1/2 oz. gorgonzola, and 1 slice brie. Fold dough over cheese to form pocket. Using tines of fork, crimp open edges to seal tightly.

Place pockets on prepared baking sheets. Top each pocket with 2 tomato slices.

Bake at 450 degrees F for 10-12 minutes or until golden brown.


While pockets are baking, peel parmesan into shavings. Top pockets with parmesan shavings and rosemary sprigs, if desired. Serve immediately OR at room temperature.

BASIC PIZZA DOUGH
Makes one (14-inch) or two (9-inch) round pizzas

2 cups to 2 1/2 cups unsifted all purpose flour
1 envelope rapid-rising dry yeast*
1/2 teaspoon salt
2/3 cup very warm water (120 to 130 degrees f)
1 tablespoon olive oil
1 tablespoon honey

In large bowl, combine 2 cups flour, the yeast, and salt.

In 1 cup measuring cup, combine the 2/3 cup warm water, oil, and honey; stir into flour mixture until soft dough forms.

Turn dough out onto floured surface. Knead dough, adding some of remaining flour, if necessary, until dough is very elastic - 10 to 15 minutes (dough should be soft, do not add too much flour).

Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-30 to 45 minutes.

Shape and bake following specific pizza recipes.

TO MAKE THE DOUGH AHEAD:
Prepare dough as above, but do not allow to rise. Loosely wrap and refrigerate dough immediately. Next day, unwrap dough and cover with clean cloth. Let warm to room temperature and shape following recipe directions. This method is best using active dry yeast* rather than the rapid-rising variety.

*TO USE ACTIVE DRY YEAST:
Replace envelope rapid-rising dry yeast with 1 envelope active dry yeast. In large bowl, sprinkle yeast over warm water (11O to 115 degrees F) and let sit 5 minutes. Add remaining ingredients, knead, and set aside as above. Rising time should change from 30 minutes to 50 to 60 minutes or until double in size.

DOUGH VARIATIONS:

WHOLE WHEAT:
Prepare dough as above but reduce all-purpose flour to 1 cup and add 1 cup whole-wheat flour.

CORNMEAL:
Prepare dough as above but reduce all-purpose flour to 1 1/2 cups and add 1/2 cup cornmeal.

PARMESAN:
Prepare dough as above but add 1/4 cup grated Parmesan cheese.

SEMOLINA:
Prepare dough as above but reduce flour to 1 1/2 cups and add 1/2 cup semolina flour to the dough.

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APPETIZER TORTILLA PINWHEELS
From: CarolB, Fl
Makes about 50 pinwheels

These are good snacks. I always make them us as I go but here is a recipe!

FOR THE FILLING:
1 (8 ounce) container dairy sour cream
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced green chilies, well drained
1 (4 ounce) can chopped black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) flour tortillas
Fresh parsley, for garnish
Salsa, for serving

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.

To serve, unwrap; cut in slices 1/2- to 3/4-inch thick (an electric knife works best).

Lay pinwheels flat on glass serving plate; garnish with parsley. Leave space in center of plate for small bowl of salsa, if desired.

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ITALIAN DELI ROLL
Adapted from Source: Country Living Magazine, October, 1990
Makes 8 slices

Basic Pizza Dough (recipe follows)
1 tbsp cornmeal
1/4 lb. provolone cheese, coarsely chopped
1/8 pound salami, coarsely chopped
1 (7 oz.) jar roasted red pepper, drain and coarsely chopped
2 tsp olive oil
1/4 tsp dried oregano leaves

Prepare dough and set aside to rise.

Heat oven to 400 degrees F. Lightly dust jelly roll pan with cornmeal.

With rolling pin, roll out dough to 18x12-inch rectangle. Spread provolone, pepperoni, salami, and red peppers, leaving 1/2-inch border around edges. Starting at one short end, roll up jelly roll fashion. Secure ends and remaining short edge by pinching together.

Place roll seam side down on pan. Brush with olive oil and sprinkle with oregano.

Bake 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve.

BASIC PIZZA DOUGH
Makes one (14-inch) pizza

2 to 2 1/2 cups unsifted all-purpose flour
1 envelope rapid rising dry yeast
1/2 tsp salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp olive oil
t tbsp honey

In large bowl, combine 2 cups flour, the yeast, and salt.

In 1 cup measuring cup, combine water, oil, and honey; stir into flour mixture until soft dough forms.

Turn dough onto floured surface. Knead, adding some remaining flour, if necessary, until dough is very elastic - 10 to 15 minutes (should be soft, don't add too much flour )

Wash, dry, and lightly oil mixing bowl. Place dough in the bowl, turning to bring oiled side up. Cover with clean cloth. let dough rise in warm place, away from drafts, until double in size - 30 to 45 minutes.

Shape and bake according to recipe.

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STIR FRIED PORK WITH PINEAPPLE
From: Candy,VA, 1997

1 pound pork tenderloin
2 cans (8 oz each) pineapple chunks in juice, drained (reserve juice)
3 Tbsp white vinegar
3 Tbsp rice wine or sweet white wine
3 Tbsp low sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
1 onion, coarsely chopped
1 green bell pepper, cut into 1-inch pieces
Rice or Chinese noodles (for serving)

Trim fat from pork. Cut pork into 1-inch cubes.

Mix together pineapple juice, vinegar, rice wine, soy and cornstarch.

Spray nonstick wok or 12-inch skillet with nonstick spray. Heat over high heat till hot. Add oil and pork; stir fry 6-8 minutes or until done; remove and set aside.

Add onion and pepper to wok; stir fry 5 minutes.

Stir in reserved pork and cornstarch mixture. Heat to boiling; boil about 45 seconds, stirring constantly till thickened.

Serve over rice or Chinese noodles.

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MEATLESS MUFFALETTA
Source: Dave Breece, 1990's

FOR THE VEGETABLE MIXTURE:
1 (9 1/4 oz) jar olive salad
1 (9 1/2 oz) jar mixed pepper salad, drained
1/2 cup sliced drained pickled hot cherry peppers
3 tbsp olive oil
2 1/2 tbsp balsamic vinegar or red wine vinegar
2 tbsp minced fresh oregano or 1 tsp dried, crumbled
2 garlic cloves, minced
FOR THE SANDWICH:
1 large round semolina or sourdough loaf, about 7-inches in diameter and 3-inches high
12 oz smoked mozzarella cheese, sliced, room temperature

Combine the vegetable mixture in bowl. Let stand at room temperature 30 minutes.

Using serrated knife, cut bread in half horizontally. Remove some soft interior pieces from each half, leaving shell of bread about 1-inch thick; reserve crumbs for another use.

Spoon 2/3 of olive salad mixture into bottom half of bread. Place mozzarella over. Top with remaining olive salad.

Cover with top half of bread and press to compact slightly. Transfer muffaletta to large plate. Weight it with heavy saucepan or skillet and let stand 30 minutes.

Remove saucepan. Cut sandwich into 4 wedges.

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IMPOSSIBLE ZUCCHINI-TOMATO PIE

2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oven to 400 degrees F. Grease 10-inch quiche dish or pie plate, 10 x 1 1/2 inches.

Sprinkle zucchini, tomato, onion and cheese in plate. Set aside.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

Makes 6 servings
Source: Bisquick Recipe Card, General Mills Inc., 1982

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PEPPERONI PINWHEELS
From: Angel, La.
Makes 16 pinwheels

1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 (3 1/2 oz.) pkg. (32 slices) Hormel Sliced Pepperoni
2 oz (1/2 cup) shredded mozzarella cheese
1 cup prepared pizza or spaghetti sauce, if desired (for serving)

Heat oven to 350 degrees F.

Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal.

Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place sealed-side-down on ungreased cookie sheet.

Bake at 350 degrees for 18 to 20 minutes or until golden brown.

Serve pinwheels with warm pizza sauce, if desired.

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PEANUT BUTTERED POPCORN
From: Angel, La.

3 qtuarts popped popcorn (1/2 cup unpopped)
1 1/2 cups mixed nuts
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 tsp. vanilla

In large roasting pan, mix popcorn and nuts. Keep warm in 250 degree F oven.

In 1 1/2 quart heavy saucepan, combine sugar, honey and syrup; bring to boil, stirring constantly. Boil hard for two minutes; remove from heat and add peanut butter and vanilla; heat until smooth. Immediately pour over popcorn mixture, coating all pieces well.

Cool and break into bite-sized pieces.

Makes about 36 snacks

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CHINESE TACOS
From: Candy,VA
Makes 10 servings

1 pound ground beef
1/4 cup hoisin sauce
3 tbsp water, divided use
2 tbsp soy sauce, divided use
1/8 tsp ground red pepper (cayenne)
1 tbsp water
1 tbsp soy sauce
10 taco shells
1/4 cup sesame seeds
2 cups shredded napa cabbage (8 oz)
1 medium carrot, shredded
FOR THE TOMATO-GINGER SALSA:
1 large tomato, finely chopped
1 tbsp chopped fresh cilantro
1 tsp finely chopped gingerroot
Plum sauce, for serving (optional)

Cook beef, stir until brown; drain. Stir in hoisin sauce, 2 tablespoons water, 1 tablespoon soy sauce and red pepper. Heat to boiling and cook 2 minutes, stirring constantly.

Heat oven to 350 degrees F.

Mix the remaining 1 tablespoon water and 1 remaining 1 tablespoon soy sauce. Brush taco shells with mixture; sprinkle with sesame seeds. Place on ungreased cookie sheet.

Bake 5-7 minutes.

Meanwhile, combine the ingredients for the salsa.

Fill shells with beef mixture and top with cabbage, carrot and salsa. Serve wit plum sauce if you like.

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CAN'T GET ENOUGH CHICKEN WINGS
Source: Western Mexican Cookbook
Makes 24 appetizers

12 chicken wings (2 lbs.)
1/2 cup margarine or butter, melted
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Recipe Soup Mix
1 teaspoon cayenne pepper sauce, or to taste (optional)
Leafy greens and celery sticks (optional, for serving)

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint.

Deep fry, bake or broil until golden brown and crunchy.

In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your hot and spicy tolerance level. Add chicken wings; toss until coated.

Serve over greens with cut-up celery, if desired.

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CURRIED CHICKEN SALAD
From: Candy,VA

1 1/2 cups cubed cooked chicken breast
1/4 cup frozen peas, thawed
1/4 cup scraped and shredded carrot
1/8 tsp celery seed
1 tbsp raisins
1 cup shredded red cabbage
1/4 cup chopped green apple
1/4 cup chopped scallions
1/4 cup chopped celery
FOR THE DRESSING:
1 cup nonfat yogurt (plain)
1 tbsp nonfat mayonnaise
3 tsp curry powder (or less)
3 tbsp fresh lemon juice
Ground pepper to taste
1 tbsp Dijon mustard
2 tbsp minced shallot
4 large red cabbage leaves
4 cherry tomatoes haled
1 tbsp chopped parsley

Combine chicken, peas, carrot and celery seed. Add raisins, cabbage, apple, scallions and celery in salad bowl.

Put dressing ingredients in bowl and whisk. Pour over salad and toss. Chill.

Place a cabbage leaf, curved side down on each salad plate and mound salad into leaves, garnish with tomato and parsley or serve salad in pita pockets.

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MINI-QUICHES
Source: Debbie Carlson

"These are great! They are just as good reheated from frozen as they are fresh from the oven!. This recipe only makes about 1 1/2 dozen so be sure to at least double! Great make-ahead appetizer!"

8 ounces small curd cottage cheese
1/4 cup sour cream
4 ounces sharp cheddar cheese, shredded
1/2 cup buttermilk baking mix
1/4 cup butter, melted
3 eggs

Preheat oven to 350 degrees F.

Mix all ingredients with electric mixer. Grease mini muffin tins or use a nonstick ones. Fill 3/4 full.

Bake for 15-20 minutes or until brown.

Suggestions:
- Add onion, chopped cooked bacon, mushrooms, etc.
- May be frozen. Reheat at 300 degrees F or microwave for 3 minutes on high.

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CHUCK'S FAVORITE POTATO SALAD
From: VICKY, NV.

3/4 of a 10 pound bag potatoes
1 large onion, chopped
3 large dill pickles, chopped
1 dozen boiled eggs, chopped (save 3 or 4 out to slice for decoration)
1 package Good Seasonings Cheese Garlic salad dressing, (fixed per directions)
Paprika
Garlic Salt
About 3/4 cup Miracle Whip
About 3 tbsp. mustard

Boil potatoes and cut into cubes in a large bowl. Pour Cheese Garlic salad dressing over all while still warm, toss, cover, and set aside. (The potatoes will soak the dressing up)

Mix Miracle Whip and Mustard together, add garlic salt to taste and set
aside. Chop onions, pickles and eggs. Mix gently with the potatoes after dressing is soaked in. Add mustard mix and stir in. (Taste test, add more to taste).

Smooth out on top, add round sliced eggs to decorate, sprinkle with paprika (and pray everyone shows up or you will be eating potato salad for 3 weeks!!) ...unless you're married to a "Chuck"!!

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EASY MICROWAVE NACHOS
From: Crabby, VA

Tortilla chips
1 (1 lb.) can refried beans
1 cup shredded cheddar cheese
Sliced Jalapeno Peppers

Arrange tortillas on Paper or Microwave safe plate/platter. On each chip spread some beans on each chip. Then sprinkle with cheese. Add a Jalapeno to each.

Microwave one Minute + or until cheese melts. Add a little salt

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OLIVE AND CAPER SPREAD
From: Maryan, NZ

1/2 cup pitted black olives
3 tbsp. olive oil
1 tbsp. chopped fresh basil
1 tbsp. drained capers
2 garlic cloves, minced

Puree olives, oil, basil, capers and garlic in processor. Transfer to bowl.

Can be prepared 4 days ahead; Refrigerate. Let stand one hour at room temperature before serving.