Recipe: Assorted Recipes (20) - 09-20-97 Recipe Swap Part 1 of 4 (updated)

20 ASSORTED RECIPES
Recipe Swap (part 1 of 4) - September 20, 1997

RECIPES IN THIS FILE:
Cider Snap
Mushroom Stock
Cream of Shittake Mushroom Soup
7 Layer Mexican Dip
Spicy Sausage Balls
Cheesy Pita Crisps
Microwave Polenta
Romano's Meatballs
Tikka Murgh
Madhur Jaffrey's Naan
Rosemary Sauce for Lamb
Secret Sauce for Salmon or Chicken
The Ultimate Onion with Creamy Chili Sauce
Old New England Boiled Dinner
Homemade Breakfast Sausage
Cranberry-stuffed Winter Squash
The Ships Chicken in Lemon Dill Sauce.
Luicano Pavrotti's Tomato Pesto
Fresh Basil Tomato Sauce (canning recipe)
Zabar's Black and White Cookies

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CIDER SNAP
Source: Lise Waring
Makes 2 servings

2 cups apple cider or apple juice
4 tsp Red Hots candies
2 thin apple slices (optional)
2 cinnamon sticks (optional)

In a 4 cup measure combine apple cider and Red Hots. Microwave, uncovered, on 100% power for 4 to 5 minutes or until candies dissolve and the cider is steaming hot, stirring once.

Serve in mugs. Garnish with apple slices and cinnamon sticks, if desired.

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MUSHROOM STOCK
Source: Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Anne Somerville
Makes 7 to 8 cups

"We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts."

1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 cloves garlic, crushed, not peeled
1 ounce dried shiitake mushrooms*
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound mushrooms, sliced
2 small carrots, chopped
6 sprigs parsley, coarsely chopped
3 sprigs fresh thyme
2 sprigs fresh marjoram or oregano
2 fresh sage leaves
2 bay leaves
9 cups cold water

Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes.

Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour.

Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

This stock freezes well.

*The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms - fresh mushrooms alone will make a weak stock.

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CREAM OF SHITTAKE MUSHROOM SOUP
Adapted from source: Dr. Atkins New Diet Cookbook by Robert C. Atkins M.D. and Fran Gare M.S., 1995
Makes 10 servings

1/2 pound shiitake mushrooms, sliced thin
1/2 medium onion, minced
1/4 pound (1/2 cup) butter, divided use
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds, crushed in blender
1/2 teaspoon seasoned salt
1 cup heavy whipping cream
1 tablespoon minced chives

In small saute pan, saute mushrooms and onions in half of the butter for 5 minutes.

Combine the stocks in a 3 quart pot on medium heat. Add cooked mushrooms and onion.

Melt remaining butter in saucepan and add crushed sesame seeds. Gradually add 1/4 cup of the combined stocks to the sesame seeds while stirring continuously.

Add sesame mixture to the warming stock. Add salt. Cook over low heat for 10 minutes.

Cool broth and then add the cream so as not to curdle cream. After adding cream, stir until well blended. Heat throughly but DO NOT BOIL as separation will occur.

Serve in cups and garnish with chives.

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7 LAYER MEXICAN DIP
Adapted from source: Rachel Hosford Spence

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

Mix the refried beans and taco seasoning together (I also mix the peppers in with this, but some people put the peppers 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. Spread in a pan (I use a cake pan normally).

Next put a layer of well mixed/mashed avocados (you need enough to cover the pan, on top of the beans mixture.

Put a layer of sour cream on top of the avocado.

Next sprinkle cheeses on top. I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like (I like to use at least 2 cut up tomatoes).

Add a layer of chopped onion (if desired)

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 and dip!

Everyone really enjoys this dip. I hope you do too.

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SPICY SAUSAGE BALLS
Adapted from source: Lisa Sink

1 lb hot Italian sausage meat
1 slightly beaten egg
1/3 cup Italian seasoned breadcrumbs
1/2 tsp sage

Mix all ingredients together. Shape into about 4 dozen balls. Brown them in a skillet on all sides. Pour off grease.

Combine and add to meatballs:
1/4 cup catsup
1/4 cup chili sauce (combine before adding)

Cover and simmer 30 minutes.

Best kept warm in chafing dish, crock pot or skillet.

These freeze very well.

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CHEESY PITA CRISPS
Source: Poppa Rock's Family Cookbook by Peter Rock

"These delicious, spicy crisps are very much like chips or crackers. They must be made the same day they are to be served, as they turn soggy when you try to reheat them. If you have leftover cheese mixture, it is absolutely wonderful as a spread on crackers or as a dip."

4 cups grated sharp cheddar cheese
3 1/2 sticks (1 3/4 cups) unsalted butter, softened
2/3 cup freshly grated Romano cheese
1 clove garlic, minced
1 tsp. sweet paprika
3/4 tsp. Worcestershire sauce
1/4 tsp. ground cayenne pepper (or to taste)
6 large pita breads, split

In a bowl, combine all the above ingredients except the pita bread.

Cut the pita bread into wedges the size of chips (or what size you want). Spread the cheese mixture on the pita pieces. Place in a single layer on a baking sheet.

Bake in 350 degree F oven for 12 minutes or until golden brown.

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MICROWAVE POLENTA
Adapted from source: Microwave Gourmet Healthstyle Cookbook and Microwave Gourmet by Barbara Kafka
From: Janet

I make this very often and would NEVER again stand at the stove stirring constantly.

"Eat soft polenta hot or, with firm polenta, put in loaf or spread flat, cool and chill firm to cut into slices or into cookie cutter shapes to grill and stack (can chill in jelly roll pan whatever)."

FOR 1-2 SERVINGS:
1 cup liquid (water, stock, etc.)
Cornmeal - 3 Tbsp. per cup water for soft and 5 Tbsp. per cup water for firm polenta
1/4 tsp. or less salt
Freshly ground black pepper, to taste (optional)

Microwave on high 1 1/2 minutes uncovered; cover with paper towel and cook for another 1 1/2 minutes.

FOR 3-4 SERVINGS:
2 1/2 cups water
1/2 cup cornmeal (add 2 tablespoons for firm polenta)
1 teaspoon kosher salt (a little less?)
Freshly ground black pepper, to taste (optional)

Place ingredients in an 8 cup measure. Microwave for 5 minutes, uncovered. Stir, cover with paper towel and cook 5 more minutes. If desired, stir in pepper (and butter, cheese, etc.). Let stand 3 minutes.

FOR 8 SERVINGS:
4 cups water
3/4 cup cornmeal for soft (1 1/4 cups for firm polenta)
2 tsp. kosher salt (a little less)
Freshly ground black pepper, to taste (optional)

Place ingredients in a 2 1/2 quart souffle dish. Cook 5-6 minutes, stir, cover with paper towel and cook 5-6 more minutes (9 minutes in low wattage microwave) for soft or 12 minutes uncovered for firm. If desired, stir in 1/8 teaspoon pepper (and butter, cheese, etc.). Let stand 3 minutes.

Serve soft polenta hot. Spoon/pour firm into loaf pan or spread flat to cool, then chill to very firm for slicing.

VARIATIONS:

ADDITIONS:
Cheeses (1+ tablespoon softened gorgonzola per tablespoon cornmeal in soft), herbs, chipotle paste, anything to flavor, really.

BUTTER VERSION:
Add 1 tablespoon butter per 1/4 cup raw polenta added after cooking, before standing time.

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ROMANO'S MEATBALLS
Source: Nicholas Romano

"I see a lot of meatball recipes with a ton of stuff in them, I prefer a few. Remember, meatballs as a main dish is Italian, spaghetti and meatballs is not. That is an American invention."

1 small yellow onion, chopped
2 garlic cloves, minced
1 pound ground beef
1 pound ground pork
1 cup fresh bread crumbs*
2 eggs, beaten
1/2 cup freshly grated Parmesan cheese (plus more for serving)
Salt and pepper, to taste
Marinara sauce

Mince and saute onion until transparent. Add garlic and saute.

Combine with the remaining ingredients, except the sauce, in a large bowl; mix thoroughly. Shape into desired size.

Either bake in a 375 degree F oven for 30 minutes, top with marinara sauce and bake for another 30 minutes (or simply bake until done and serve topped with sauce and grated cheese).

*Please, no dry crumbs - just run some fresh or stale bread through processor. Soak these crumbs in 1/2 cup milk.

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MADHUR JAFFREY'S NAAN
Source: Madhur Jaffrey's World of the East Vegetarian Cooking by Madhur Jaffrey, 1981
Makes 9 breads

3 3/4 cups unbleached, all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
About 1 3/4 cups plain yogurt
Soft unsalted butter (optional)

Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball.

Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a warm place for 1 1/2 to 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered.

Heat a cast-ironed skillet or griddle over a lowish flame.

Preheat the broiler.

Take one of the parts of dough and make a ball out of it. Flatten it and
then roll it out on a lightly floured surface until you have a round that is about 1/8-inch thick.

When the skillet is very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes. It will either puff up completely or partially. Now put the whole skillet under the broiler for 1 to 1 1/2 minutes or until the puffing-up process completes itself and there are a few reddish spots on the naan.

Remove the naan with a spatula and brush with butter if you like. Make all of the naans this way, keeping them stacked and covered with a clean dishcloth. Serve hot.

If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in a 400 degree F oven for 15 minutes.

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Pat,England: My favorite lamb recipe is to put chops in a baking dish. Add 1 pkt. onion soup mix, dried apricots and some white wine and rosemary and bake till tender. Boy is it good. I'm from Indiana.

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ROSEMARY SAUCE FOR LAMB
Source: The Complete Book Of Sauces by Sallie Y. Williams
Makes 1 cup

"Rosemary and lamb seem to go together, naturally, whether the herb is sprinkled on chops while grilling or incorporated in a savory sauce. This sauce is also delicious with cold roast lamb or any of that butterflied roast left over from the Sunday barbecue. Inspired by a sauce once served at New York City's American Harvest Restaurant, this makes a wonderful addition to a summer menu."

2 Tbsp butter
1 large shallot, chopped
1 tbsp fresh rosemary, chopped
1/4 cup dry white wine
1/2 cup brown stock
1/2 cup heavy whipping cream
Salt and black pepper, taste

Heat the butter in a medium-size heavy skillet over medium heat. Add the shallot and saute until transparent, about 3 to 4 minutes.

Add the rosemary and wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes.

Stir in the stock and continue to cook over high heat until the liquid is reduced by half.

Add the heavy cream, and season, then boil over medium heat for 3 minutes.

Strain through a sieve lined with cheesecloth if you prefer a smooth sauce; do not if a more textured sauce is appropriate.

The sauce should be very hot. Serve immediately.

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SECRET SAUCE FOR SALMON OR CHICKEN
Source: Rick Winther from A Taste of Alaska

Rick Winther is the founder of the Alaskan Salmon Bake, a popular local outdoor restaurant.

1/2 cup butter or margarine
4 cups brown sugar
1/4 cup lemon juice
3 dashes dill weed
2 dashes cayenne ground red pepper

Melt the butter and stir in the brown sugar and lemon juice. Add the dill weed and the cayenne pepper. Mix well.

The consistency of the sauce should be similar to that of a thick pancake batter. If it appears to be too thick, add more lemon juice. If it appears to be too thin, add more brown sugar.

The sauce should be applied to the salmon about a minute before the salmon or chicken is done cooking.

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THE ULTIMATE ONION WITH CREAMY CHILI SAUCE
Adapted from source: Vidalia Sweet Onion Lovers Cookbook by Bland Farms
Makes 4-6 servings

"This is an old recipe and everyone I have given it to through the years LOVES it. It is very good!" - National Onion Association Greeley,

FOR THE BATTER:
3 cups cornstarch
1 1/2 cups all-purpose flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
FOR THE ONIONS:
4 to 6 large Vidalia Sweet Onions, 4-inches in diameter or larger
Seasoned Flour (recipe follows)
Oil for deep frying
FOR SERVING:
Creamy Chili Sauce (recipes follows)

TO MAKE THE BATTER:
Mix cornstarch, 1 1/2 cups all-purpose flour and seasonings until well blended. Add beer, mix well.

TO PREPARE THE ONIONS:
Cut about 1/4-inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges, but do not cut through bottom. Remove about 1-inch of "petals" from center of onion.

Dip onion in Seasoned Flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with batter. Mix beer after standing to blend ingredients.

Heat oil for deep frying.

Gently place in fryer basket and deep fry at 375 to 400 degrees F for 1 1/2 minutes. Turn over and fry 1 to 1 1/2 minutes longer or until golden brown.

Serve with Creamy Chili Sauce.

SEASONED FLOUR

2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

Combine all ingredients and mix well.

CREAMY CHILI SAUCE

1 pint mayonnaise
1 pint dairy sour cream
1/2 cup chili sauce
1/2 teaspoon ground cayenne pepper (or to taste)

Combine all ingredients together. Keep chilled

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

3 pounds corned beef brisket
6 carrots
2 turnips or rutabagas
6 onions
6 potatoes
1 cabbage head
Freshly ground black pepper (for serving)

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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HOMEMADE BREAKFAST SAUSAGE
Source: Garry Howard
Adapted from source: Great Sausage Recipes and Meat Curing by Rytek Kutas, 1984

5 lbs pork butt, ground thru 3/16-inch grinder plate
2 1/2 tbsp salt
1 1/2 tsp ground white pepper
1 tbsp rubbed sage
1/2 tsp ground ginger
1 1/2 tsp ground nutmeg
1 1/2 tsp thyme
1/2 pint ice water

Mix the spices in the ice water first. Then, mix with the pork. This distributes the spices much better. The ice water help keep the temperature down so you have a longer handling time. Sometimes, I stuff into casing and sometimes I don't. I use my KitchenAid for grinding and stuffing. - Gary

Cook as desired.

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CRANBERRY-STUFFED WINTER SQUASH

CRANBERRY-STUFFED WINTER SQUASH
Source: Chris Huffman, 1994
Adapted from source: James McNair's Squash Cookbook, 1989

Chris: "This recipe from James McNair's Squash Cookbook is not exactly for either fried or breaded squash, but my wife and I both like it so much it has become a weekly staple in our home. We've modified it somewhat, steaming rather than baking the squash initially, and adding chopped pecans. All of McNair's book is wonderful, by the way (as are his many others)--hope you enjoy this recipe."

2 small or one large winter squash*
1 Tbsp. unsalted butter, melted
Salt
2 Tbsp. unsalted butter
1/2 cup minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 cups coarsely chopped unpeeled tart apple
1/2 cup coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups unseasoned fine dry breadcrumbs
1 cups freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon

Preheat oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan.

Pour in hot water to a depth of 1/2-inch and bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.

Melt 2 Tbsp. butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.

In a bowl, combine the apple mixture, breadcrumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish.

Bake until the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.

Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.

Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot.

*The book says that Acorn, Delicata, and Sweet Dumpling squash work well, but we've found our favorite to be Kabocha, which should be tried by everyone who thinks they don't like squash.

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THE SHIPS CHICKEN IN LEMON DILL SAUCE
From: Pat

This is one of the Chicken dishes from The Ship, our favorite pub on Broomfield road. Served with sauteed potatoes, cole slaw and salad. Topped off with a glass of medium white wine. Very delicious.

4 chicken breasts
Vegetable oil
6 teaspoons margarine
1/4 cup flour
1 1/4 cups fat free milk
Juice of 1/2 lemon
3 tablespoons dried dill weed or 6 Tablespoons fresh dill (better choice)
Salt and pepper, to taste
1 cup shredded cheddar cheese, divided use

Sautee chicken breasts in vegetable oil, until brown and just cooked.

In a saucepan, melt margarine over low heat. Stir in flour and cook for 1 minute, stirring with a whisk. Add milk and bring to a boil, whisking until sauce turns thick. Add lemon juice and dill weed. Add salt and pepper to taste. Take off heat and add 1/2 cup cheese.

Preheat oven to 375 to 400 degrees F.

Place a layer of sauce in the bottom of a 9-inch square baking dish. Place chicken on top and top off with more sauce. If using fresh dill, put some sprigs on top of each chicken before covering with sauce. Top with remaining 1/2 cup cheese.

Bake in oven, until hot and bubbly, and just turned brown on top.

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LUICANO PAVROTTI'S PASTA WITH TOMATO PESTO
Source: The Dinah Shore Show, 1970's
Makes 4 servings

1 lb. uncooked pasta
1 (6 oz.) can tomato paste
Olive oil
Parmesan cheese
Garlic cloves, crushed (to taste)
1/4 cup chopped fresh parsley
Red pepper to taste
Salt and pepper

Cook pasta according to package directions.

While pasta is cooking, put in the blender the tomato paste. Using the empty tin, fill it up with olive oil, dump it in the blender, then fill the tin with Parmesan cheese and dump it in the blender. Add the garlic cloves, parsley and spices and whirl it all well.

Drain the pasta and toss it in a large bowl with the pesto.

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FRESH BASIL TOMATO SAUCE (canning recipe)
Source: Sey12, 01-07-97
Adapted from source: Canning and Preserving by Linda Ferrari
Makes 6 quarts

3 tablespoons olive oil
3 onions, minced
3 garlic cloves, minced
2 tablespoons fresh basil, chopped or 1 TB dried basil
3 tablespoons minced parsley
25 to 30 tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons sugar
1 tablespoon plus 1 teaspoon beef bouillon

Mince onions and garlic in food processor.

Add oil to a 6-quart pot and saut onions in oil until transparent. Add basil and parsley.

Peel tomatoes (dip in boiling water for 15-30 seconds and peel) and process until like juice. Add to pot with onions and herbs.

Add the rest of the ingredients and blend well. Cook on low heat for 1 1/2 hours, stirring often.

When sauce is done, ladle into hot jars to within 1/2-inch of the top of the jar. Clean rims and seal. Process for 45 minutes in a water bath canner.

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ZABAR'S BLACK AND WHITE COOKIES
Source: The New York Cookbook by Molly O'Neill
Makes 2 dozen cookies

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Frosting (recipe follows)

Preheat the oven to 375 degrees F. Butter 2 baking sheets and set aside

In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets.

Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

BLACK AND WHITE FROSTING

4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.