Recipe: Assorted Recipes (21) - 10-05-97 Recipe Swap (updated)
Recipe Collections21 ASSORTED RECIPES
Recipe Swap - October 5, 1997
RECIPES IN THIS FILE:
Zesty Quick Salsa
Salsa Rica
Apple Dapple Cake
Homemade Wonton Skins
Baked Wonton Chips
Stuffed Cabbage
Baked Stuffed Cabbage
New-World Stuffed Cabbage
Old Thyme Inn Inn Glazed Apple Bread
Onion Soup
Bing Cherry Clafouti (Baked Pudding)
Hungarian Plum Cake
New Year's Plum Cake
Plum Nutty Cake
Roasted Garlic
Pumpkin 'Choka'
Cream Cheese and Garlic Dip with Pita Toasts
Pasta Fagioli
Minestra Di Pasta E Fagioli (Thick Pasta and Bean Soup)
Famous Texas Meat Loaf
Vidalia Onion Salad
ZESTY QUICK SALSA
Source: the Mexican Family Favorites Cook Book by Maria Teresa Bermudez
1 thick ring onion, diced
3 small stewed tomatoes, chopped
1 (4 oz.) can diced green chilles
3 tablespoons tomato paste (plus 1 teaspoon if necessary)
1/8 teaspoon garlic powder
Salt and pepper to taste
Mix diced onions and tomatoes in a bowl. Add chiles. Pour mixture into a saucepan and bring to a boil. Add 1 tablespoon tomato paste and stir. Then add 2 more tablespoons tomato paste. (Add 1 more teaspoon more for extra thickness.) Add seasonings. Reduce heat, cover, let simmer 10 minutes, stirring occasionally.
SALSA RICA
Source: the Mexican Family Favorites Cook Book by Maria Teresa Bermudez
3 whole fresh tomatoes, chopped
1 Jalapeno chile pepper, chopped
1 small green bell pepper, chopped
1/2 medium onion, chopped
1/2 of a (6 oz.) can tomato paste
Salt and pepper to taste
Mix all ingredients in a blender and blend for desired thickness. Add seasonings.
APPLE DAPPLE CAKE
Source: Burton's Sunnybrook Restaurant, Corvalis, OR
Makes 1 (13x9-inch) cake
2 cups white granulated sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3 cups apples, peeled and chopped (such as Golden Delicious, Jonathan, or Granny Smith)
1 cup walnuts, chopped
FOR THE TOPPING:
1/2 cup butter
1/4 cup half and half
1 cup brown sugar, firmly packed
Whipped topping (for serving)
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Spray a 13x9 inch pan with non-stick spray; set aside.
Beat together sugar, oil, eggs, and vanilla until light.
Sift together flour, baking soda, baking powder, salt and cinnamon. Stir flour mixture into egg mixture until well-combined. Stir in apples and walnuts. Spread in prepared pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool slightly while preparing topping.
Pierce cake with a knife a few times so topping can penetrate. Cool topping slightly and spread on warm cake. Serve with whipped cream.
TO PREPARE TOPPING:
Combine butter, half and half, and brown sugar in a medium saucepan and bring to a boil. Boil 3 minutes, stirring occasionally.
HOMEMADE WONTON SKINS
Source: The Thousand Recipe Chinese Cookbook
1 1/2 to 2 cups flour
1 teaspoon salt
1 egg
2 to 3 tablespoons cold water
Sift flour and salt into a bowl. Make an indentation or well in center. Beat egg lightly; then pour into well and blend in.
Sprinkle with cold water and, wetting the hands once or twice, knead mixture to a smooth dough (adjusting with flour or water, as needed). Place the dough in a bowl and cover with a damp cloth. Refrigerate 30 minutes to an hour.
Sprinkle a board with cornstarch or flour. With a rolling pin, roll out the dough in a forward motion, away from you, until it is paper-thin and its edges are even in thickness (The wonton skins should be semi-transparent).
Cut the dough in 2-3-inch strips. Flour them lightly; then stack one atop the other. Cut crosswise through the stack to make 2-3 inch square skins. Place the skins on a tray. Cover with a damp cloth until ready to use.
BAKED WONTON CHIPS
From: Sandy, Tx
This is more a technique than a hard and fast recipe.
Beat 4 egg whites with 1 tablespoon water until frothy.
With a pastry brush, lightly paint wonton skins with the mixture. You can sprinkle the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or whatever to add interest. Arrange in a single layer on non-stick or parchment lined baking sheets.
Bake in a preheated 375 degree F oven for 5-8 minutes or until wontons are lightly browned and crisp.
Store in airtight container for up to 3 days.
STUFFED CABBAGE
Source: Elizabeth Powell
Makes 6 servings
1 head cabbage
1 pound ground beef
1/2 pound pork sausage meat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 (14 ounce) can sauerkraut
1 whole onion, chopped
1 (16 ounce) can tomatoes, chopped or ground
Remove twelve large leaves from cabbage. Blanch one minute and drain. Set aside.
Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log 2-inches shorter than a cabbage leaf.
Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish.
Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.
Bake at 350 degrees F for 1 to 1 1/2 hours, until meat is cooked through.
SERVING SUGGESTION:
Serve with baked or scalloped potatoes, dilled cucumber salad, and dark rye bread.
BAKED STUFFED CABBAGE
Source: Joel Ehrlich
Makes 4 servings
8 large cabbage leaves
1 lb ground beef
3 tbsp chopped onion
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp thyme
1/2 clove garlic, pressed
Ground cayenne pepper
2 tbsp vinegar
3 tbsp brown sugar
1 tsp capers
Butter
1/2 cup sour cream or tomato Juice
Paprika
Wash and par blanch cabbage leaves; drain and dry.
Mix beef, onion, parsley, salt, thyme, garlic and a few grains of cayenne pepper. Add vinegar, brown sugar and capers.
Divide the mixture into an equal number of parts (one per serving) and put one on each cabbage leaf. Roll the leaves (towards the tip) and tie or secure with wooden toothpicks. Place them seam side DOWN and close together in a buttered baking dish. Dot each leaf with a liberal amount of butter. Pour sour cream sprinkled with paprika (or use tomato juice) into the dish. Cover.
Bake for about 50 minutes. Serve hot.
NEW-WORLD STUFFED CABBAGE
Source: Taste of Home Magazine
Makes 4-6 servings
1 medium head cabbage
1 (16 oz) can sauerkraut, divided use
3 bacon strips, diced
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tbsp Hungarian paprika
1/4 tsp cayenne pepper
1 (16 oz) can crushed tomatoes
2 cups beef broth
1 1/2 cups cooked long grain rice
1 lb ground turkey
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp ground black pepper
1 egg, beaten
Water, if needed
HOW TO PREPARE CABBAGE LEAVES:
Remove core from head of cabbage. Place on a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.
Spoon half of the sauerkraut into the bottom of a Dutch oven; set aside.
In heavy saucepan, fry bacon until crisp. Remove to paper towels.
In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika, and cayenne pepper. Cook and stir for 1-2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from heat and set aside.
To cooled onion mixture add rice, turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4 tablespoons on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut.
Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary.
Cover and bake at 325 degrees F for about 2 hours.
OLD THYME INN GLAZED APPLE BREAD
Best if made day prior to serving.
1 cup white granulated sugar
1/2 cup canola oil
1 teaspoon vanilla
1 large egg
2 tablespoons milk
2 cups sifted unbleached flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large apples finely chopped (use baking apples)
1/2 cup raisins
1/2 cup walnuts chopped
FOR THE GLAZE:
1/2 cup powdered sugar, sifted
2 tablespoons melted butter
1 tablespoon water
Combine granulated sugar, oil and vanilla. Cream until light and fluffy. Add egg and milk; beat well.
Sift together flour, baking powder, cinnamon and salt. Add to sugar mixture along with apples, raisins, apples, nuts; stir only until flour is well dampened. Spread in a well-greased 9x5-inch loaf pan.
Bake at 350 degrees F for 50-60 minutes. Cool, then remove from pan.
Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly.
ONION SOUP
Source: Kathy Escobar
1 1/2 lbs. onions*
2 oz. butter
4 cups beef stock
Salt and pepper, to taste
Shredded Monterey jack cheese (for serving)
Peel and slice the onion thinly. Fry the onion in butter until golden brown (this takes about 30 minutes).
Add the stock and simmer for 30 minutes. Season and serve.
Add cheese on top after soup is poured in bowls. Make sure soup is piping hot so that the cheese will melt.
*The amount of onion can vary to half amount given above in recipe.
Maryan, NZ: This is SO easy. I made it the other day.
BING CHERRY CLAFOUTI (BAKED PUDDING)
Source: Gourmet Magazine, May 1993
1/3 cup plus 1 tablespoon sugar, divided use
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
Vanilla ice cream (optional, for serving)
Preheat the oven to 400 degrees F.
In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth.
Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them.
Bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch.
Remove from oven and preheat broiler.
Sprinkle the top with the remaining 1 tablespoon sugar and dot it with the butter.
Broil the clafouti about 3-inches from the heat for 1 minute, or until it is browned.
Serve the clafouti with the ice cream, if desired.
HUNGARIAN PLUM KUCHEN
From: Sandy,TX
Makes 3 cakes
We often double this recipe and make 6 or more. They freeze well and are nice to share.
3/4 cup milk
1/2 stick (1/4 cup) butter
3 tbsp sugar, divided use
1/4 cup warm water
1 pkg. yeast (or 2 1/2 tsp. granulated active dry yeast)
3 cups flour, divided use
4 egg yolks
1/4 tsp salt
3 to 4 lbs. Italian freestone plums, washed, cut in half and stoned
FOR TOPPING:
1 cup sugar
2 heaping Tbsp. flour
1 1/2 Tbsp. ground cinnamon
3/4 cup butter (1/4 cup for each cake, to dot topping)
Heat milk to scalding, then add 1/4 cup butter and 1 1/2 tablespoons of sugar, stir well until butter and sugar are dissolved.
In small bowl, add yeast to 1/4 cup warm water, with the remaining 1 1/2 tablespoons sugar.
Put 2 cups flour in large bowl and add cooled milk, yeast mixture, egg yolks and salt. Beat well. Add the additional flour and work until dough comes away from sides of the bowl. Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water). Cover and let rise till double in bulk.
This recipe will make 3 (9-inch) cake pans of Kuchen. When dough is ready, grease pans generously with butter, do not flour. Put a third of the dough in each pan, butter your hands, (otherwise the dough will stick to your hands). Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push plums skin side down into the dough, it will remain in place.
Arrange the plums halves in a concentric spiral close together.
To prepare the topping, mix and sift 1 cup sugar, 2 heaping tablespoons flour and cinnamon together twice. Sprinkle each Kuchen with a third of the topping and dot each with butter 1/4 cup of the butter.
Let rise for another 30 minutes.
Bake at 350 degrees F for 30 to 35 minute or until sides and bottom are golden brown.
NEW YEAR'S PLUM CAKE
Source: N.Y. Times, 1990's
From: Sandy,TX
4 cups Italian (prune) plums, halved (use these plums only)
1 1/2 tsp. ground cinnamon (I often use a little more)
1 1/2 cups sugar, divided use
4 large eggs
1 cup vegetable oil
1/2 cup orange juice (preferably fresh)
1 tsp. vanilla
3 cups unsifted flour
3 tsp. baking powder
1/2 tsp. salt
Confectioner's sugar (for dusting)
Preheat oven to 350 degrees F. Butter (or whatever) a Bundt pan.
Sprinkle plums with cinnamon and 1/4 cup sugar; set aside.
Beat eggs; add remaining 1 1/4 cups sugar, then oil, then orange juice and vanilla; set aside.
Sift dry ingredients together. Combine egg mixture and dry ingredients.
Put 1/3 of the batter in a pan, then 1/3 plums; repeat layers of batter and plums, ending with plums.
Bake for 80 minutes (until golden), let sit for 20 minutes before unmolding.
Dust with confectioner's sugar and enjoy.
PLUM NUTTY CAKE
From: Annie, TX
Sift together:
2 cups self-rising flour
1/2 tsp. ground cinnamon
2 cups sugar
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
Add and mix well until mixed:
1 cup oil
2 small jars plum baby food
3 eggs
1 cup chopped nuts
Bake in a greased tube or Bundt pan at 325 degrees F for 1 hour and 30 minutes or until done
ROASTED GARLIC
From: Sandy,TX
Makes 8 servings
8 whole garlic bulbs
4 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
3/4 cup chicken stock
Preheat oven to 350 degrees F.
Carefully remove the outer papery skin from the garlic heads, leaving the whole heads intact. Arrange the garlic heads in a small baking dish so that they fit comfortably. Dot with the butter, thyme, pepper, and coarse salt. Pour the stock into the dish.
Cover the dish with aluminum foil and bake, basting frequently, for 1 hour. Uncover, and bake 15 minutes longer.
PUMPKIN "CHOKA"
From: Alliya
4 ozs pumpkin
1 tbsp oil
1 clove garlic, finely chopped
1/8 tsp cumin seeds
1 smsll onion, thinly sliced
Pinch of sugar
1 oz shredded salted codfish (optional)
Peel and wash pumpkin; cut into cubes. Set aside.
Heat oil and saute garlic until light brown. Add cumin and stir for 1 minute to meld flavors.
Add remaining ingredients. Cover and simmer on low flame until pumpkin softens to "mash" stage (stir every now and again). Monitor carefully.
Uncover and cook until any liquid released dries off.
I hope this is what you sampled.
Enjoy!!
CREAM CHEESE AND GARLIC DIP WITH PITA TOASTS
Source: the California Culinary Academy
From: Bill,DC
Makes 12 servings
"This rich, creamy dip goes as well with a platter of crudites as with these crunchy pita toasts. It can be made up to six weeks ahead of time and frozen, or will keep refrigerated for up to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an elegant presentation."
1 (8 ounce) package low-fat cream cheese
2 tablespoons low fat mayonnaise
Juice of 1/2 lemon
3 large garlic cloves, pressed
1/4 small onion, finely minced
1 teaspoon dried dill
1 teaspoon herbal salt substitute
Tabasco sauce, to taste
1 red bell pepper
Pita Toasts (recipe follows)
In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste.
Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.
PITA TOASTS
Makes 12 wedges
3 lge. rounds whole-wheat pita bread
1 teaspoon garlic powder
Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.
PASTA FAGIOLI
From: Annie, TX
Makes 12 servings (about 1 cup each)
2 tablespoons butter or margarine
1/2 lb. (about 2 cups) chopped cooked ham
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
1 (29 oz.) can tomato sauce (3 1/2 cups)
2 cans (15 oz. each) cans great Northern beans, undrained (3 cups)
1/4 cup chopped fresh parsley
Salt and ground black pepper, to taste
1 cup (4 oz.) SAN GIORGIO Ditalini, uncooked
In large saucepan over medium heat, melt butter; add ham, onion and garlic. Cook, stirring occasionally, until onion is tender.
Stir in 5 cups water, tomato sauce, beans, parsley, salt and pepper; heat to boiling. Add uncooked pasta; cook 14 minutes, stirring frequently, or until pasta is tender.
MINESTRA DI PASTA E FAGIOLI
(Thick Pasta and Bean Soup)
From: Alliya
1/2 lb dried pinto, navy or other beans
1 quart water
1 cup tomato sauce
4 to 6 cups hot bouillon (or water)
2 tbsp lard
1/2 cup chopped bacon
1 medium onion, minced
1 garlic clove, minced
1 tbsp flour
Salt
1/4 tsp crushed red pepper flakes
1/2 lb ditalini or other small pasta, uncooked
1/2 cup chopped fresh parsley
Grated Parmesan or Romano cheese
Soak beans in water overnight (or pour boiling water over beans and let stand for one hour).
Drain beans and cook beans in water to cover until tender (a pressure cooker is a good idea.)
Add tomato sauce and bouillon.
Meanwhile, heat lard, bacon, onion and garlic cook stirring constantly until onion is soft. Stir in flour and about 1 cup bean liquid.
Add bacon mixture to beans. Season with salt and pepper. Cover and simmer covered until beans almost done.
Add ditalini and cook until pasta is tender.
Sprinkle with parsley and serve with plenty of grated parmesan or romano cheese.
snoopy: Here's a meat loaf recipe that anyone will enjoy.....
FAMOUS TEXAS MEAT LOAF
1 lb ground round
1 (8 oz) can tomato sauce
1 egg
4 slices bread
1 envelope onion soup mix
Salt and pepper, to taste
Additional tomato sauce or ketchup (for top)
Mix all ingredients for the meatloaf together. Shape into a loaf and place in a baking pan. Top with tomato sauce or ketchup.
Bake at 400 degrees F until done.
VIDALIA ONION SALAD
From: Kathy, AR
2 cups water
1/2 cup white vinegar
1 cup sugar
4 Vidalia onions, sliced
1/2 cup mayonnaise
1 tsp lemon juice
2 heaping tbsp chopped fresh parsley
1 tsp. or more Beau Monde
Boil 2 cups water, vinegar and sugar until sugar dissolves. Pour mixture over onions and marinade overnight in the refrigerator.
Mix mayonnaise, lemon juice, parsley and Beau Monde. Stir in drained onions and chill.
Serve and enjoy!
Recipe Swap - October 5, 1997
RECIPES IN THIS FILE:
Zesty Quick Salsa
Salsa Rica
Apple Dapple Cake
Homemade Wonton Skins
Baked Wonton Chips
Stuffed Cabbage
Baked Stuffed Cabbage
New-World Stuffed Cabbage
Old Thyme Inn Inn Glazed Apple Bread
Onion Soup
Bing Cherry Clafouti (Baked Pudding)
Hungarian Plum Cake
New Year's Plum Cake
Plum Nutty Cake
Roasted Garlic
Pumpkin 'Choka'
Cream Cheese and Garlic Dip with Pita Toasts
Pasta Fagioli
Minestra Di Pasta E Fagioli (Thick Pasta and Bean Soup)
Famous Texas Meat Loaf
Vidalia Onion Salad
ZESTY QUICK SALSA
Source: the Mexican Family Favorites Cook Book by Maria Teresa Bermudez
1 thick ring onion, diced
3 small stewed tomatoes, chopped
1 (4 oz.) can diced green chilles
3 tablespoons tomato paste (plus 1 teaspoon if necessary)
1/8 teaspoon garlic powder
Salt and pepper to taste
Mix diced onions and tomatoes in a bowl. Add chiles. Pour mixture into a saucepan and bring to a boil. Add 1 tablespoon tomato paste and stir. Then add 2 more tablespoons tomato paste. (Add 1 more teaspoon more for extra thickness.) Add seasonings. Reduce heat, cover, let simmer 10 minutes, stirring occasionally.
SALSA RICA
Source: the Mexican Family Favorites Cook Book by Maria Teresa Bermudez
3 whole fresh tomatoes, chopped
1 Jalapeno chile pepper, chopped
1 small green bell pepper, chopped
1/2 medium onion, chopped
1/2 of a (6 oz.) can tomato paste
Salt and pepper to taste
Mix all ingredients in a blender and blend for desired thickness. Add seasonings.
APPLE DAPPLE CAKE
Source: Burton's Sunnybrook Restaurant, Corvalis, OR
Makes 1 (13x9-inch) cake
2 cups white granulated sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3 cups apples, peeled and chopped (such as Golden Delicious, Jonathan, or Granny Smith)
1 cup walnuts, chopped
FOR THE TOPPING:
1/2 cup butter
1/4 cup half and half
1 cup brown sugar, firmly packed
Whipped topping (for serving)
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Spray a 13x9 inch pan with non-stick spray; set aside.
Beat together sugar, oil, eggs, and vanilla until light.
Sift together flour, baking soda, baking powder, salt and cinnamon. Stir flour mixture into egg mixture until well-combined. Stir in apples and walnuts. Spread in prepared pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool slightly while preparing topping.
Pierce cake with a knife a few times so topping can penetrate. Cool topping slightly and spread on warm cake. Serve with whipped cream.
TO PREPARE TOPPING:
Combine butter, half and half, and brown sugar in a medium saucepan and bring to a boil. Boil 3 minutes, stirring occasionally.
HOMEMADE WONTON SKINS
Source: The Thousand Recipe Chinese Cookbook
1 1/2 to 2 cups flour
1 teaspoon salt
1 egg
2 to 3 tablespoons cold water
Sift flour and salt into a bowl. Make an indentation or well in center. Beat egg lightly; then pour into well and blend in.
Sprinkle with cold water and, wetting the hands once or twice, knead mixture to a smooth dough (adjusting with flour or water, as needed). Place the dough in a bowl and cover with a damp cloth. Refrigerate 30 minutes to an hour.
Sprinkle a board with cornstarch or flour. With a rolling pin, roll out the dough in a forward motion, away from you, until it is paper-thin and its edges are even in thickness (The wonton skins should be semi-transparent).
Cut the dough in 2-3-inch strips. Flour them lightly; then stack one atop the other. Cut crosswise through the stack to make 2-3 inch square skins. Place the skins on a tray. Cover with a damp cloth until ready to use.
BAKED WONTON CHIPS
From: Sandy, Tx
This is more a technique than a hard and fast recipe.
Beat 4 egg whites with 1 tablespoon water until frothy.
With a pastry brush, lightly paint wonton skins with the mixture. You can sprinkle the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or whatever to add interest. Arrange in a single layer on non-stick or parchment lined baking sheets.
Bake in a preheated 375 degree F oven for 5-8 minutes or until wontons are lightly browned and crisp.
Store in airtight container for up to 3 days.
STUFFED CABBAGE
Source: Elizabeth Powell
Makes 6 servings
1 head cabbage
1 pound ground beef
1/2 pound pork sausage meat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 (14 ounce) can sauerkraut
1 whole onion, chopped
1 (16 ounce) can tomatoes, chopped or ground
Remove twelve large leaves from cabbage. Blanch one minute and drain. Set aside.
Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log 2-inches shorter than a cabbage leaf.
Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish.
Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.
Bake at 350 degrees F for 1 to 1 1/2 hours, until meat is cooked through.
SERVING SUGGESTION:
Serve with baked or scalloped potatoes, dilled cucumber salad, and dark rye bread.
BAKED STUFFED CABBAGE
Source: Joel Ehrlich
Makes 4 servings
8 large cabbage leaves
1 lb ground beef
3 tbsp chopped onion
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp thyme
1/2 clove garlic, pressed
Ground cayenne pepper
2 tbsp vinegar
3 tbsp brown sugar
1 tsp capers
Butter
1/2 cup sour cream or tomato Juice
Paprika
Wash and par blanch cabbage leaves; drain and dry.
Mix beef, onion, parsley, salt, thyme, garlic and a few grains of cayenne pepper. Add vinegar, brown sugar and capers.
Divide the mixture into an equal number of parts (one per serving) and put one on each cabbage leaf. Roll the leaves (towards the tip) and tie or secure with wooden toothpicks. Place them seam side DOWN and close together in a buttered baking dish. Dot each leaf with a liberal amount of butter. Pour sour cream sprinkled with paprika (or use tomato juice) into the dish. Cover.
Bake for about 50 minutes. Serve hot.
NEW-WORLD STUFFED CABBAGE
Source: Taste of Home Magazine
Makes 4-6 servings
1 medium head cabbage
1 (16 oz) can sauerkraut, divided use
3 bacon strips, diced
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tbsp Hungarian paprika
1/4 tsp cayenne pepper
1 (16 oz) can crushed tomatoes
2 cups beef broth
1 1/2 cups cooked long grain rice
1 lb ground turkey
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp ground black pepper
1 egg, beaten
Water, if needed
HOW TO PREPARE CABBAGE LEAVES:
Remove core from head of cabbage. Place on a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.
Spoon half of the sauerkraut into the bottom of a Dutch oven; set aside.
In heavy saucepan, fry bacon until crisp. Remove to paper towels.
In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika, and cayenne pepper. Cook and stir for 1-2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from heat and set aside.
To cooled onion mixture add rice, turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4 tablespoons on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut.
Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary.
Cover and bake at 325 degrees F for about 2 hours.
OLD THYME INN GLAZED APPLE BREAD
Best if made day prior to serving.
1 cup white granulated sugar
1/2 cup canola oil
1 teaspoon vanilla
1 large egg
2 tablespoons milk
2 cups sifted unbleached flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large apples finely chopped (use baking apples)
1/2 cup raisins
1/2 cup walnuts chopped
FOR THE GLAZE:
1/2 cup powdered sugar, sifted
2 tablespoons melted butter
1 tablespoon water
Combine granulated sugar, oil and vanilla. Cream until light and fluffy. Add egg and milk; beat well.
Sift together flour, baking powder, cinnamon and salt. Add to sugar mixture along with apples, raisins, apples, nuts; stir only until flour is well dampened. Spread in a well-greased 9x5-inch loaf pan.
Bake at 350 degrees F for 50-60 minutes. Cool, then remove from pan.
Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly.
ONION SOUP
Source: Kathy Escobar
1 1/2 lbs. onions*
2 oz. butter
4 cups beef stock
Salt and pepper, to taste
Shredded Monterey jack cheese (for serving)
Peel and slice the onion thinly. Fry the onion in butter until golden brown (this takes about 30 minutes).
Add the stock and simmer for 30 minutes. Season and serve.
Add cheese on top after soup is poured in bowls. Make sure soup is piping hot so that the cheese will melt.
*The amount of onion can vary to half amount given above in recipe.
Maryan, NZ: This is SO easy. I made it the other day.
BING CHERRY CLAFOUTI (BAKED PUDDING)
Source: Gourmet Magazine, May 1993
1/3 cup plus 1 tablespoon sugar, divided use
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
Vanilla ice cream (optional, for serving)
Preheat the oven to 400 degrees F.
In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth.
Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them.
Bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch.
Remove from oven and preheat broiler.
Sprinkle the top with the remaining 1 tablespoon sugar and dot it with the butter.
Broil the clafouti about 3-inches from the heat for 1 minute, or until it is browned.
Serve the clafouti with the ice cream, if desired.
HUNGARIAN PLUM KUCHEN
From: Sandy,TX
Makes 3 cakes
We often double this recipe and make 6 or more. They freeze well and are nice to share.
3/4 cup milk
1/2 stick (1/4 cup) butter
3 tbsp sugar, divided use
1/4 cup warm water
1 pkg. yeast (or 2 1/2 tsp. granulated active dry yeast)
3 cups flour, divided use
4 egg yolks
1/4 tsp salt
3 to 4 lbs. Italian freestone plums, washed, cut in half and stoned
FOR TOPPING:
1 cup sugar
2 heaping Tbsp. flour
1 1/2 Tbsp. ground cinnamon
3/4 cup butter (1/4 cup for each cake, to dot topping)
Heat milk to scalding, then add 1/4 cup butter and 1 1/2 tablespoons of sugar, stir well until butter and sugar are dissolved.
In small bowl, add yeast to 1/4 cup warm water, with the remaining 1 1/2 tablespoons sugar.
Put 2 cups flour in large bowl and add cooled milk, yeast mixture, egg yolks and salt. Beat well. Add the additional flour and work until dough comes away from sides of the bowl. Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water). Cover and let rise till double in bulk.
This recipe will make 3 (9-inch) cake pans of Kuchen. When dough is ready, grease pans generously with butter, do not flour. Put a third of the dough in each pan, butter your hands, (otherwise the dough will stick to your hands). Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push plums skin side down into the dough, it will remain in place.
Arrange the plums halves in a concentric spiral close together.
To prepare the topping, mix and sift 1 cup sugar, 2 heaping tablespoons flour and cinnamon together twice. Sprinkle each Kuchen with a third of the topping and dot each with butter 1/4 cup of the butter.
Let rise for another 30 minutes.
Bake at 350 degrees F for 30 to 35 minute or until sides and bottom are golden brown.
NEW YEAR'S PLUM CAKE
Source: N.Y. Times, 1990's
From: Sandy,TX
4 cups Italian (prune) plums, halved (use these plums only)
1 1/2 tsp. ground cinnamon (I often use a little more)
1 1/2 cups sugar, divided use
4 large eggs
1 cup vegetable oil
1/2 cup orange juice (preferably fresh)
1 tsp. vanilla
3 cups unsifted flour
3 tsp. baking powder
1/2 tsp. salt
Confectioner's sugar (for dusting)
Preheat oven to 350 degrees F. Butter (or whatever) a Bundt pan.
Sprinkle plums with cinnamon and 1/4 cup sugar; set aside.
Beat eggs; add remaining 1 1/4 cups sugar, then oil, then orange juice and vanilla; set aside.
Sift dry ingredients together. Combine egg mixture and dry ingredients.
Put 1/3 of the batter in a pan, then 1/3 plums; repeat layers of batter and plums, ending with plums.
Bake for 80 minutes (until golden), let sit for 20 minutes before unmolding.
Dust with confectioner's sugar and enjoy.
PLUM NUTTY CAKE
From: Annie, TX
Sift together:
2 cups self-rising flour
1/2 tsp. ground cinnamon
2 cups sugar
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
Add and mix well until mixed:
1 cup oil
2 small jars plum baby food
3 eggs
1 cup chopped nuts
Bake in a greased tube or Bundt pan at 325 degrees F for 1 hour and 30 minutes or until done
ROASTED GARLIC
From: Sandy,TX
Makes 8 servings
8 whole garlic bulbs
4 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt
3/4 cup chicken stock
Preheat oven to 350 degrees F.
Carefully remove the outer papery skin from the garlic heads, leaving the whole heads intact. Arrange the garlic heads in a small baking dish so that they fit comfortably. Dot with the butter, thyme, pepper, and coarse salt. Pour the stock into the dish.
Cover the dish with aluminum foil and bake, basting frequently, for 1 hour. Uncover, and bake 15 minutes longer.
PUMPKIN "CHOKA"
From: Alliya
4 ozs pumpkin
1 tbsp oil
1 clove garlic, finely chopped
1/8 tsp cumin seeds
1 smsll onion, thinly sliced
Pinch of sugar
1 oz shredded salted codfish (optional)
Peel and wash pumpkin; cut into cubes. Set aside.
Heat oil and saute garlic until light brown. Add cumin and stir for 1 minute to meld flavors.
Add remaining ingredients. Cover and simmer on low flame until pumpkin softens to "mash" stage (stir every now and again). Monitor carefully.
Uncover and cook until any liquid released dries off.
I hope this is what you sampled.
Enjoy!!
CREAM CHEESE AND GARLIC DIP WITH PITA TOASTS
Source: the California Culinary Academy
From: Bill,DC
Makes 12 servings
"This rich, creamy dip goes as well with a platter of crudites as with these crunchy pita toasts. It can be made up to six weeks ahead of time and frozen, or will keep refrigerated for up to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an elegant presentation."
1 (8 ounce) package low-fat cream cheese
2 tablespoons low fat mayonnaise
Juice of 1/2 lemon
3 large garlic cloves, pressed
1/4 small onion, finely minced
1 teaspoon dried dill
1 teaspoon herbal salt substitute
Tabasco sauce, to taste
1 red bell pepper
Pita Toasts (recipe follows)
In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste.
Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.
PITA TOASTS
Makes 12 wedges
3 lge. rounds whole-wheat pita bread
1 teaspoon garlic powder
Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.
PASTA FAGIOLI
From: Annie, TX
Makes 12 servings (about 1 cup each)
2 tablespoons butter or margarine
1/2 lb. (about 2 cups) chopped cooked ham
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
1 (29 oz.) can tomato sauce (3 1/2 cups)
2 cans (15 oz. each) cans great Northern beans, undrained (3 cups)
1/4 cup chopped fresh parsley
Salt and ground black pepper, to taste
1 cup (4 oz.) SAN GIORGIO Ditalini, uncooked
In large saucepan over medium heat, melt butter; add ham, onion and garlic. Cook, stirring occasionally, until onion is tender.
Stir in 5 cups water, tomato sauce, beans, parsley, salt and pepper; heat to boiling. Add uncooked pasta; cook 14 minutes, stirring frequently, or until pasta is tender.
MINESTRA DI PASTA E FAGIOLI
(Thick Pasta and Bean Soup)
From: Alliya
1/2 lb dried pinto, navy or other beans
1 quart water
1 cup tomato sauce
4 to 6 cups hot bouillon (or water)
2 tbsp lard
1/2 cup chopped bacon
1 medium onion, minced
1 garlic clove, minced
1 tbsp flour
Salt
1/4 tsp crushed red pepper flakes
1/2 lb ditalini or other small pasta, uncooked
1/2 cup chopped fresh parsley
Grated Parmesan or Romano cheese
Soak beans in water overnight (or pour boiling water over beans and let stand for one hour).
Drain beans and cook beans in water to cover until tender (a pressure cooker is a good idea.)
Add tomato sauce and bouillon.
Meanwhile, heat lard, bacon, onion and garlic cook stirring constantly until onion is soft. Stir in flour and about 1 cup bean liquid.
Add bacon mixture to beans. Season with salt and pepper. Cover and simmer covered until beans almost done.
Add ditalini and cook until pasta is tender.
Sprinkle with parsley and serve with plenty of grated parmesan or romano cheese.
snoopy: Here's a meat loaf recipe that anyone will enjoy.....
FAMOUS TEXAS MEAT LOAF
1 lb ground round
1 (8 oz) can tomato sauce
1 egg
4 slices bread
1 envelope onion soup mix
Salt and pepper, to taste
Additional tomato sauce or ketchup (for top)
Mix all ingredients for the meatloaf together. Shape into a loaf and place in a baking pan. Top with tomato sauce or ketchup.
Bake at 400 degrees F until done.
VIDALIA ONION SALAD
From: Kathy, AR
2 cups water
1/2 cup white vinegar
1 cup sugar
4 Vidalia onions, sliced
1/2 cup mayonnaise
1 tsp lemon juice
2 heaping tbsp chopped fresh parsley
1 tsp. or more Beau Monde
Boil 2 cups water, vinegar and sugar until sugar dissolves. Pour mixture over onions and marinade overnight in the refrigerator.
Mix mayonnaise, lemon juice, parsley and Beau Monde. Stir in drained onions and chill.
Serve and enjoy!
MsgID: 009905
Shared by: Betsy at Recipelink.com
In reply to: Recipe: TALK TKL 10-5-97 - 30 Banana Recipes
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: TALK TKL 10-5-97 - 30 Banana Recipes
Board: Cooking Club at Recipelink.com
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