Recipe: Assorted Recipes (19) - October 21, 1997 Recipe Swap (updated)

19 ASSORTED RECIPES
Recipe Swap - October 21, 1997

RECIPES IN THIS FILE:
Sour Cream Pumpkin Coffee Cake
Pasta with Chicken and Sundried Tomatoes in Garlic Cream Sauce
Pasta with Sun-Dried Tomato Sauce Supreme
Fettuccini with Sun-Dried Tomatoes
Authentic Italian Tomato Sauce
Judy's Swedish Meatballs
Saucy Swedish Meatballs
Creamy Pumpkin-Sherry Soup
Pumpkin Soup
Warm German Potato Salad
Cold German Potato Salad
Pound Cake
Pumpkin Cake
Chicken Mandarin
Honey Gingered Chicken
Honey-Orange Chicken
Honey Orange Baked Chicken
Honey Glazed Chicken
Sunshine Chicken

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SOUR CREAM PUMPKIN COFFEE CAKE
Source: Beverly Friss, 1994
Makes 1 (9-inch) Bundt cake

FOR THE STREUSEL:
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter or margarine

In a small bowl combine the brown sugar, cinnamon and allspice. Cut in margarine until mixture is crumbly; set aside.

FOR THE BATTER:
3 cups flour
2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs (or equivalent egg substitute)
1 cup pumpkin puree (unsweetened)
1 cup sour cream
2 tsp vanilla

Preheat oven to 350 degrees F. Grease a 12 cup fluted tube pan (9-inch).

Combine flour, baking soda, cinnamon and salt; set aside.

In large mixer bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add pumpkin, sour cream and vanilla and mix well. Add dry ingredients. Beat until well blended.

Spoon half of the batter in the prepared pan. Sprinkle streusel over batter not allowing it to touch the sides of the pan. Top with remaining batter. Seal to edges.

Bake at 350 degree F for 55 to 60 minutes or until wooden toothpick comes out clean. Cool 30 minutes in pan. Invert onto wire rack to cool.

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PASTA WITH CHICKEN AND SUNDRIED TOMATOES IN GARLIC CREAM SAUCE
Adapted from source: Sylvia Steiger
Makes 6 servings

3 Tbsp minced shallots or onion
Oil, for sauteing
1/2 tsp crushed garlic
3 cup heavy whipping cream
Freshly ground black pepper, to taste
Salt to taste
8 oz angel hair pasta, uncooked
3 oz sundried tomatoes
Meat from 1/2 smoked chicken (or cooked chicken), cut into large thin slices or torn into chunks
TO GARNISH:
Chopped chives
Diced tomato
Grated Parmesan cheese

Saute shallots briefly in hot oil; add garlic but do not cook. Add heavy cream and pepper. Bring to boil, simmer until thick (about 1/2 original volume. Salt to taste. Strain if desired.

Cook pasta in about 2 quarts boiling water with salt and oil. Cook until al dente. Drain, rinse under hot water briefly.

While pasta cooks, reconstitute tomatoes by dropping into boiling water for 1 minute; drain and julienne.

Warm tomatoes and chicken in the cream sauce. Thin, if needed, with milk or half-and-half.

Place pasta on serving plate and spoon sauce over. Top with freshly grated cheese, chopped chives, diced tomatoes or garnish as desired.

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PASTA WITH SUN-DRIED TOMATO SAUCE SUPREME
Source: Bella Sun Dried Tomatoes product recipe leaflet, 1990's
Makes 4 servings

4 tablespoons butter
1 1/2 cups heavy whipping cream
1/2 teaspoon nutmeg, freshly grated
8 oz Bella brand sun-dried tomatoes in oil
4 cups hot cooked pasta*
1 egg yolk
3/4 cup freshly grated Parmesan cheese

Melt butter with heavy cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide frying pan.

Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly.

Serve at once, offering additional nutmeg and Parmesan cheese.

*Hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

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FETTUCCINI WITH SUN-DRIED TOMATOES
Source: Bella Sun Dried Tomatoes product recipe leaflet, 1990's
Makes 4 servings

6 tablespoons butter
1 1/3 cups heavy whipping cream, divided use
1 (8 oz) jar Bella brand sun-dried tomatoes in oil
4 cups hot cooked fettuccini or egg noodles, drained
1 cup shredded Parmesan cheese
Salt and pepper, to taste
Nutmeg, freshly grated

In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the heavy cream and the tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make this part of the sauce earlier in the day, then reheat.)

TO SERVE:
Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time - in about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.

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AUTHENTIC ITALIAN TOMATO SAUCE
From: BobV

First start with about a half pound of blade steak or larger. Brown very well in 8 quart pot or larger. Brown very well!! Take the meat out, set aside.

Add 4 cans (6 ounces each) tomato paste to pan. Add thyme, garlic salt, pepper, marjoram and some dry basil. Cook paste for 5-7 minutes - Don't scorch!

Add enough tomato sauce to make at least 8 quarts. Bring to very slow boil.

Grate 1 1/2 cups of Romano cheese; add to sauce. Tear at least 1 cup fresh Basil; add to sauce.

Once boil is attained turn to very low. Put meat with Bone back in sauce. Stir every so often for six hours at least!

Also add 1 tsp. Baking Soda to sauce! Gets rid of the harsh acid!

For best results Freeze For a few weeks sauce will be excellent.

Also because it is Italian, just use your heart when measuring your ingredients!

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JUDY'S SWEDISH MEATBALLS
Makes 50 meatballs

1/2 cup dry bread crumbs
2/3 cup milk or water
1 egg
2 tbsp minced fresh onion
1 1/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp ground nutmeg
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
2 tsp butter or margarine
1/4 cup water

Stir bread crumbs into milk or water; mix well. Beat in unbeaten egg and minced onion. Add salt, pepper, nutmeg and ground beef; mix thoroughly.

Divide meat mixture into 50 to 60 even portions. Shape into small balls.

Melt butter or margarine in skillet. Add meatballs; brown thoroughly, shaking pan occasionally to keep balls round.

Add 1/4 cup water; cover skillet. Simmer 20 minutes.

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SAUCY SWEDISH MEATBALLS
Source: Redbook Magazine, September 1987
Makes 4 servings

1 lb lean ground beef
1 large egg
1 cup fresh bread crumbs (from 2 slices bread)
1/4 cup club soda
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill weed
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 teaspoons butter or margarine
1 (8 oz) package medium egg noodles
2 cups (about 8 oz) fresh green beans, cut into 1 1/2-inch pieces
2 cups (about 8 oz) fresh mushrooms, sliced
1/3 cup sour cream
Fresh dill sprigs (to garnish, optional)

In large bowl, combine beef, egg, bread crumbs, club soda, 2 tablespoons chopped dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper; using hands or wooden spoon, blend well. Shape mixture into 1-1/4-inch balls.

In 12-inch skillet over medium-high heat, melt 2 tablespoons butter; add meatballs; cook about 12 minutes, turning frequently until browned on all sides.

Meanwhile, prepare noodles according to package directions, adding green beans to boiling water along with noodles; do not add salt.

When meatballs are browned, remove to plate using slotted spoon.

To dripping in skillet add remaining 1 tablespoon butter; melt over medium-high heat. Add mushrooms; cook about 5 minutes, stirring frequently until crisp-tender.

Return meatballs to skillet along with 1/4 cup water and remaining 1 tablespoon chopped dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high; bring to boil.

Reduce heat to low; cook, covered, 5 minutes until meatballs are cooked through.

Stir in sour cream; cook 2 to 3 minutes longer until heated through.

TO SERVE:
Drain noodles and green beans; arrange on serving platter. Spoon meatball mixture over noodles; toss quickly. Garnish with dill sprigs, if desired.

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CREAMY PUMPKIN-SHERRY SOUP
Source: Great Good Food

1 pumpkin (3 1/2 pounds), peeled, seeded, and roughly chopped, seeds reserved
1 teaspoon canola oil
1 medium onion, coarsely chopped
3 1/2 cups chicken broth
3/4 cup low-fat buttermilk
1/8 teaspoon ground white pepper
1/4 cup dry sherry

Preheat the oven to 400 degrees F.

Place the pumpkin seeds on a sheet pan and lightly spray or drizzle with vegetable oil; toss well. Toast the seeds until golden, about 12 minutes.

Heat the oil in a large stockpot. Add the onion and saute 4 to 5 minutes, until soft and lightly golden.

Add the pumpkin and chicken broth. Cover and simmer for 40 to 45 minutes, or until the pumpkin is tender.

Transfer pumkin mixture to a food processor and puree.

Return the puree to the stockpot and whisk in the buttermilk, pepper and sherry. Heat through, about 5 minutes.

Serve immediately, sprinkled with the toasted pumpkin seeds.

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PUMPKIN SOUP
Source: Unknown
Makes 8-10 servings

"Create your own version of this soup by replacing the curry with ginger, nutmeg or cloves - all wonderful spices to use with pumpkin. You can use fresh pumpkin (sugar or pie pumpkin, not the Jack-O-Lantern variety) but I've always found a good quality canned puree will do very nicely! Serve in a prebaked pumpkin shell or in baked and hollowed Jack-Be-Littles."

3 Tbsp. olive oil or unsalted butter
1 large leek, white part only, chopped and well-washed
1 large onion, peeled and chopped
3/4 to 1 lb. carrots peeled and chopped
3/4 to 1 tsp. good quality curry powder
Salt and freshly ground (fine) black pepper, to taste
6 cups chicken stock, canned or homemade
1 (30 oz.) can pumpkin puree (about 3 cups) (or 2 lbs. cooked, pureed, strained sugar pumpkin)
Salt, pepper and curry powder, to taste
FOR SERVING: (optional)
Prebaked pumpkin shell or baked and hollowed Jack-Be-Littles
Plain yogurt, toasted pumpkin seeds, mint-cilantro chutney, diced Granny Smith (tart) apple.

In a large, heavy pot, melt the butter or heat oil. Add the leeks, onions and carrots to the pot and cook over medium heat until onion and leek are limp.

Add curry powder and a pinch of salt and continue cooking over low heat for a minute to coat all the vegetables in the spice. Add the chicken stock, pumpkin puree and stir well. Reduce heat and cook for 30 minutes or longer until carrots are tender.

Strain out the solid vegetables reserving liquid. Puree cooked vegetables in a blender or food processor, adding a little liquid to thin.

Return the puree to the cooking pot, add the rest of the reserved liquid, taste for seasoning and adjust. Return to heat and continue cooking for a few minutes more.

Serve with little bowls of plain yogurt, toasted pumpkin seeds, mint-cilantro chutney and diced Granny Smith (tart) apple.

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GERMAN POTATO SALAD RECIPES - WARM AND COLD
Source: Lynn - lwiegard
Adapted from: German Home Cooking by Dr. Oetker, 1960's

"These two potato salads are based on recipes taken from "Dr. Oetker German Home Cooking" (That's Deutschland's Betty Crocker in Pants.)"

WARM GERMAN POTATO SALAD

1 lb. small redskin potatoes
6 strips bacon
1/2 cup chicken stock
1 medium red onion, chopped
2 tbsp. vinegar
1/2 tsp. coarsely ground black pepper

Wash and boil unskinned potatoes until cooked. Dice up hot potatoes, *carefully*.

Meanwhile, cut bacon into 1/2-inch pieces and fry until cooked, but not crisp. DO NOT DRAIN OFF DRIPPINGS. Add stock to hot drippings and heat through.

Toss potatoes with vinegar, pepper, onion and stock/dripping "dressing". Serve immediately.

COLD GERMAN POTATO SALAD

1 lb. potatoes
1 medium-size sweet onion, finely chopped
FOR THE DRESSING:
1/2 cup chicken stock
3 Tbsp. oil
2 Tbsp. vinegar
1 Tbsp. sugar
Ground black pepper
1 to 2 tsp. herbs (or herb juices)*

Wash and boil potatoes until cooked. cool, and chill potatoes.

Dice cooled potatoes if "skins on" or slice if peeled. Combine with remaining ingredients; toss. Refrigerate for at least 2 hours prior to serving.

*Parsley, rosemary, chives, chevril, watercress, celery seed/salt and/or tarragon. Depends on what you're serving the salad with, but parsley, chives, tarragon, and watercress juice (squeezed from food-processed watercress) is a nice, basic blend. Celery juice is interesting. Can also "match" herbs to current dinner meat herbs.

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POUND CAKE
Source: Cookin Country Cajun
From: Angel, La.

3 1/2 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups butter, softened
2 1/3 cups superfine sugar
8 eggs, unbeaten
1 teaspoon pure vanilla
2 ounces lemon extract

Sift flour once and measure. Add baking powder and salt. Sift together 3 times; set aside.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs one at a time, beating several minutes after each addition.

Add flour mixture a small amount at a time, beating after each addition. Add flavoring and beat vigorously for several minutes.

Bake in two paper-lined loaf pans at 300 degrees F for 40 minutes. Then increase heat to 325 degrees F and continue baking for 1 hour and 20 minutes.

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PUMPKIN CAKE
Source: Mary Koogler
From: Crabby, VA

2 cups flour
2 cups sugar
2 tsp. ground cinnamon
2 tsp baking soda
2 cups pumpkin puree (add last)
1 tsp. baking powder.

Mix batter in order of ingredients listed and spread in greased and floured pan.

Bake 350 degrees F for 35 minutes.

Frost cooled cake with Cream Cheese Frosting.

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CHICKEN MANDARIN
From: sara

1 (11 oz.) can mandarin oranges
1 frying chicken, cut into pieces
1/2 cup orange juice
4 tbsp. lemon juice
2 tbsp. honey
1/2 tbsp. soy sauce
1/2 tbsp. powdered ginger

Drain mandarin oranges and set aside.

Mix orange juice and lemon juice with honey, soy sauce and ginger. Pour over chicken.

Bake 1 hour at 350 degrees adding oranges 10 minutes before chicken is done. Good served with rice.

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HONEY GINGERED CHICKEN

3 tbsp. honey
1 tsp. orange peel
1 tbsp. orange juice
2 tsp. sodium reduced soy sauce
1/4 tsp. ground black pepper
1/8 tsp. ground ginger
2 whole medium-size chicken breasts, skin removed and halved lengthwise
Hot cooked rice (for serving)

In a small mixing bowl, stir together honey, orange peel, orange juice, soy sauce, pepper and ginger.

Broil chicken until tender, turning once. Brush with honey mixture while broiling.

Serve with rice.

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HONEY-ORANGE CHICKEN

If you like more sauce, simple double the recipe.

4 boneless, skinless chicken breasts
Salt, pepper and flour (to coat chicken)
Olive oil (for browning chicken)
1/4 cup orange juice
1/4 cup honey
1 tbsp. teriyaki sauce
1 tbsp. cornstarch
3/4 tsp. dry mustard
Hot cooked rice (for serving)

Small amount orange peel in strips.

Coat chicken with seasoned flour. Brown chicken in hot skillet with some olive oil in it.

In a small saucepan combine the remaining ingredients, except the rice. Bring the honey-orange sauce to a boil and then pour over browned chicken in the skillet. Let simmer until sauce is thick and chicken has a glazed look.

Serve over hot rice.

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HONEY ORANGE BAKED CHICKEN

6 chicken breasts, skinned and deboned
1/2 cup honey
1 tsp. rosemary, chopped, fresh or dry
1 tsp. marjoram, chopped, fresh or dry
1 tsp. thyme, chopped, fresh or dry
Orange juice

Preheat oven to 350 degrees F.

Arrange chicken in a glass or plastic lined pan. Poke holes with fork in each breast once with a fork; set aside.

Heat honey until liquid and spoon onto chicken. Mix herbs together and sprinkle on top. Pour orange juice into pan, just enough to come up half each breast.

Bake 45 minutes, uncovered. Turn over and bake additional 15 minutes.

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HONEY GLAZED CHICKEN

2 to 3 lb. frying chicken, cut up
2 tbsp. butter, melted
1 tsp. salt
1/4 tsp. pepper
FOR THE GLAZE:
2/3 cup honey
1/2 cup orange juice
2 tbsp. flour
1 tbsp. lemon juice
1 tsp. ground cinnamon
1 tsp. Worcestershire sauce

In ungreased 13x9-inch baking dish place chicken pieces skin side up. Brush with melted butter. Sprinkle with salt and pepper.

Bake at 350 degrees F for 50 minutes until golden brown.

Meanwhile to prepare the glaze, whisk together the ingredients for the glaze and cook over medium heat stirring until bubbly and thickens.

Drain fat from the baking dish. Spoon glaze over chicken continue cooking 10 to 15 minutes until glazed.

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SUNSHINE CHICKEN

4 lb. chicken pieces
1 tsp. salt
1 tsp. dried basil
1/2 tsp. fresh ground pepper
1/2 to 3/4 cup soy sauce
1/2 to 3/4 cup catsup
1/2 cup honey
1/4 cup vegetable oil
1/4 cup fresh squeezed orange juice
3 cloves garlic, crushed

Preheat oven to 350 degrees F.

Place the chicken pieces in single layer in shallow pan. Sprinkle chicken with basil, salt and pepper.

In bowl, combine soy sauce, catsup, honey, vegetable oil, garlic and orange juice. Baste chicken with the sauce.

Bake uncovered for approximately 1 to 1 1/2 hours, basting frequently until the last 15 minutes of cooking.