Recipe: Assorted Recipes (24) - 06-23-97 Recipe Swap (updated)
Recipe Collections24 ASSORTED RECIPES
Recipe Swap - June 23, 1997
RECIPES IN THIS FILE:
Zucchini Pickle Ribbons
Jocelyn's Chocolate Fudge Bars (Fudge Mint Cookies)
Moist Chocolate Cake with Boiled Icing
Crispy Potatoes
Honey Lemon Roasted Chicken
Vanilla Fudge
Barbecued Beans and Franks
Layered Taco Dip
Vegetable Soup (using pot roast)
Shrimp Dip (using cream cheese and mayonnaise)
Onion and Potato Gratin (using browned onions, chicken stock)
Italian Wedding Soup
Cherry Good Cobbler
Hummus
Hummus (Chick Pea Spread)
Hummingbird Cake with Cream Cheese Frosting (Southern Living)
Hummingbird Cake with Cream Cheese Frosting
Gables Restaurant Hummingbird Cake
Curried Couscous Chicken Salad with Orange Dressing
Ricotta Cookies
Mandarin Tuna Salad (using mandarin oranges)
Layered Pasta Casserole (using ground beef)
Fancy Fish (sole and smoked salmon)
Lemon Cream Cheese Pie with Blueberries
ZUCCHINI PICKLE RIBBONS
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp crushed red pepper (I used a fresh cayenne from my garden)
8 fresh dill sprigs
3 garlic cloves, peeled
3 medium zucchini (about 1 1/2 lbs), thinly sliced lengthwise
1 cup thinly sliced onion
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, 15 minutes.
Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours.
Chill 8 hours before serving.
Makes 21 servings
Source: Katherine L. Rodman
JOCELYN'S CHOCOLATE FUDGE BARS
(Fudge Mint Cookies)
1 stick (1/2 cup) butter
2 squares (1 oz. each) unsweetened baking chocolate
1 cup sugar
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla extract (or peppermint extract)
1 cup chocolate chips
Glaze (optional, recipe follows)
Melt the butter and unsweetened chocolate together.
When the chocolate mixture is cool, add the sugar and beat in the eggs. Mix in flour, salt and baking soda; add vanilla. Spread into a greased jellyroll pan (that is, 11x17-inches). It won't be trivial; you'll have to use a knife or something to spread it smoothly into all four corners. Sprinkle with chocolate chips.
Bake at 350 degrees F for 8 minutes or so. (When they're done, they pull away from the pan just a little bit and have a dull glossy look to them.)
When the cookies come out of the oven, spread with the glaze, if using. Cool slightly, and cut while still warm. (If you wait too long, the glaze will crack when you try to cut the cookies.)
GLAZE
1 cup powdered sugar
1 TBSP (or more) milk
1/2 tsp. peppermint extract
food coloring (optional)
Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired.
VARIATION:
You can skip the glaze, if you like. (For example, you might not want peppermint cookies, or you might want to use those miniature baking M&M's.) If you don't glaze them but still want peppermint chocolate cookies, use the peppermint instead of the vanilla. (Or in addition to it, for a slightly different flavor but still good.)
MOIST CHOCOLATE CAKE
From: Kate
2 cups flour
3 tsp. unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 cup boiling water
Icing (recipe follows)
Sift flour and cocoa powder together three times; set aside.
Mix sugar, oil, eggs, buttermilk, baking soda, vanilla together. Add cocoa/flour mixture. Add 1 cup boiling water last. Batter will be thin. Put in a greased and floured Bundt pan.
Bake at 350 degrees F until done. Check after 45 minutes, and continue to check until done. Do not overcook. Invert cake on rack to cool. Then pour icing around top of cake letting it drip down sides.
ICING
2 cups sugar
1/2 cup milk
3 tsp. unsweetened cocoa powder
1 stick (1/2 cup) butter
1 tsp. vanilla
Combine sugar, milk and cocoa powder in a saucepan. Add butter and boil 1 minute. Add vanilla. Slowly pour icing over top of cake.
CRISPY POTATOES
2 pounds russet potatoes
1 bunch scallions, chopped
2 teaspoons Italian seasoning
1/2 cup vegetable stock
Pepper to taste
Boil potatoes in their skins until tender. Peel cooked potatoes and dice in cubes (I did this without peeling).
Place potatoes in 8x11-inch baking dish that has been *lightly rubbed* with vegetable oil. (Or use non-stick spray). Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika.
Bake at 400 degrees F on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes.
Place under broiler to complete browning.
HONEY LEMON ROASTED CHICKEN
1 large lemon
1 (4 lb) roasting chicken
Ground black pepper
FOR THE SAUCE:
1/2 cup honey
1 tbsp fresh basil, chopped (or 1 tsp dried)
1/2 tsp salt
1/2 tsp ground black pepper
Grate rind of lemon to make 2 teaspoons. Halve lemon and squeeze to make 1/4 cup juice. Reserve rind, juice and lemon shells.
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out; place lemon shells in cavity. Sprinkle chicken lightly with pepper. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. (Tip: For more flavor in, gently separate some of the skin from the breast and tuck thin slices of lemon in between before roasting; discard before carving.)
Roast in 325 degree F oven, basting occasionally, for 1 3/4 hours. (Tip: To calculate roasting time for a different size chicken, roast in 325F oven for 20-30 minutes per pound.)
Stir together the honey and reserved lemon juice. Brush 2 tablespoons of the sauce over chicken. Set remaining honey mixture aside.
Roast chicken for about 20 minutes longer or until juices run clear when thigh is pierced and meat thermometer registers 185 degrees F. Transfer to platter; tent with foil and let stand for 10 minutes.
Meanwhile, skim fat from pan juices; whisk in reserved honey mixture, lemon rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally, for 5 minutes or until thickened slightly. Serve with chicken.
Makes 6 servings
Adapted from source: Canadian Living magazine, February, 1995 in article by Donna Paris: Easy Recipes: It's a Honey of a Country
VANILLA FUDGE
From: Cath
Source: The Pillsbury Family Christmas Cookbook
Makes 36 servings
2 1/2 cups granulated sugar
1/2 cup margarine
5 oz evaporated skim milk
7 oz marshmallow cream
8 oz white confectioner's coating
3/4 cup walnuts, chopped
1 tsp vanilla
Line a 9-inch square pan with foil extends over sides of pan; butter foil.
In a saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
Add marshmallow cream and white coating; blend until smooth. Stir in walnuts and vanilla. Pour into prepared pan. Cool to room temperature. Score into squares.
BARBECUED BEANS AND FRANKS
From: RobinNicole
Okay, here is a really good recipe that my husband and I discovered recently.
1/8 cup brown sugar
1/2 cup catsup
1 tbsp vinegar
1 tbsp Worcestershire sauce
1/4 tsp Tabasco sauce (or to taste)*
2 cans (16 oz each) pork and beans, drained
4 hot dogs
Combine brown sugar, catsup, vinegar, Worcestershire, and Tabasco. Mix with beans and pour into a shallow baking dish. Arrange sliced hot dogs on top.
Bake at 350 degrees F for 30-35 minutes or until bubbly hot.
*Michael and I up the Tabasco to 2 teaspoons and it has just the right amount of kick - the sugar really offsets it well.
LAYERED TACO DIP
From: Kate
This is good standby.
1 cup sour cream
1 pkg. (3 oz.) cream cheese, softened
2/3 cup bottled taco sauce
1 1/2 cups torn lettuce
1/3 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1 medium tomato
Tortilla chips (for serving)
Combine sour cream and cream cheese in a small bowl, beat until smooth. Spread mixture into 8-inch circle on large platter. Spread taco sauce over cream cheese mixture.
Layer with lettuce, pepper, onion, cheddar cheese, and Monterey Jack cheese. Sprinkle tomato over top. Refrigerate, covered, up to 1 hour.
Serve with tortilla chips.
VEGETABLE SOUP
From: Cath's Mom (family recipe)
Makes 6 servings
Here is my mom's vegetable soup. Mom added shredded cabbage. I add v8 juice for flavor. Best reheated. Mom made it in Silver crock on cold winter days. - from the files of CATHY
1 pot roast
3 potatoes, peeled and cubed
1 medium onion, chopped
cabbage, shredded (optional)
1 (8 oz) can whole green beans
1 (8 oz) can corn
1 (8 oz) can peas
2 cans (8 oz each) tomato sauce
1 (4 oz) can v8 juice
1 tbsp salt (or to taste)
1 tsp ground black pepper
Saltine crackers (for serving)
Simmer roast covered with water until done.
Remove roast from broth and set aside. Add potatoes, onions and cabbage to broth and cook awhile.
Add vegetables, sauce and the torn up beef. Cook 30 minutes more or until potatoes are done.
Shrimp Dip (using cream cheese and mayonnaise)
SHRIMP DIP
From: Kate
2 small cans (6-8 oz each) deveined shrimp, drained
1 (8 oz.) pkg. cream cheese, softened
1 cup mayonnaise
1 small yellow onion, diced
Dash Tabasco
Dash lemon juice
Crackers or sesame sticks (for serving)
Blend all ingredients for the dip in food processor. Refrigerate to chill. Serve with crackers or sesame sticks.
ONION AND POTATO GRATIN
From: Kate
5 Tbsp. unsalted butter, divided use
2 Tbsp. olive oil
3 large yellow onions, thinly sliced
Salt and pepper to taste
1 tsp. dried thyme
4 large baking potatoes (2 1/4 lbs.)
1 1/2 cups chicken stock
In a 10 inch skillet, heat 2 tbsp. butter and the oil. Add the onions, salt and pepper and cook over high heat for 5 minutes stirring constantly. When the onions begin to brown, reduce the heat to low, add the thyme and cook, partially covered, for 40 minutes or until the onions are soft and browned.
Preheat oven to 350 degrees F. Butter a 2 1/2 quart oval baking dish with 1 tbsp. butter and set aside.
Peel the potatoes and cut crosswise into thin slices. Add the potato slices and remaining butter to the onions in the skillet, season with salt and pepper and toss well.
Spoon the mixture into the baking dish, pressing lightly on the potatoes to form an even layer. Add the chicken stock (there should be enough to JUST cover the potatoes).
Cover with aluminum foil and place in the center of the oven. Bake for 60 to 75 minutes or until all of the stock has been absorbed.
ITALIAN WEDDING SOUP
1 stewing chicken, cut into pieces
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
Chopped fresh parsley
6 quarts water
Salt and pepper
1 head of spinach or escarole
Pastine (tiny pasta)
FOR THE MEATBALLS:
1 lb. ground meat
1/2 lb. sausage meat
1 cup bread crumbs
1/2 cup Parmesan cheese (or to taste)
3 eggs
3 tbsp. chopped fresh parsley
Salt and pepper
Place chicken pieces, water and seasoning in LARGE kettle. Cover and cook 2 to 3 hours until tender. When 1/2 done add celery, carrots and onions. Add water if necessary.
When chicken is cooked, remove vegetables and discard. Remove chicken from broth; skin and dice meat. Strain broth to remove any bones; return to the kettle with the diced chicken.
In separate pan of boiling water add head of chopped escarole and cook 15 minutes. When tender, remove and drain.
Prepare meatballs and bake at 400 degrees for 5 minutes.
Add meatballs to broth with greens. Add pastine and simmer until pasta is done.
CHERRY GOOD COBBLER
From: Kate
2 cans (21 ounces each) cherry pie filling
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup fresh orange juice (or enough to make batter consistency to drop)
Topping (recipe follows)
Preheat oven to 350 degrees F. Combine cherry filling and almond extract in ungreased 8-by-8-by-2-inch baking pan.
Combine flour, sugar and baking powder in medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings. Sprinkle topping over batter.
Bake 30 to 35 minutes, or until filling is bubbly and dumplings are brown.
TOPPING
1 tablespoon each: slivered, coarsely chopped almonds and sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Combine almonds, sugar, orange peel and cinnamon in small bowl; mix well. Sprinkle on top of cobbler. Bake as directed.
HUMMUS
From: Risa G.
Makes 2 cups
2 cups canned chickpeas, drained and rinsed
3 Tablespoons tahini paste (or sesame paste, same thing)
1 clove garlic
Juice of 2 lemons
salt, to taste
1/2 cup water
Olive oil
Combine all ingredients in the food processor except the water and olive oil. Add 1/2 cup water. Process to a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
HUMMUS (CHICK PEA SPREAD)
From: Kate
2 cups canned chick peas, drained, reserve 1/2 cup liquid
2 tsp. salt
3 medium garlic cloves
1/4 cup lemon juice
1/2 cup tahini or sesame butter
Place all the ingredients in a blender. Blend until not quite smooth. If too thick, add a bit more liquid. Use as a spread for pita bread or as a dip for raw vegetables such as broccoli, celery, or carrots.
Hummingbird Cake with Cream Cheese Frosting
HUMMINGBIRD CAKE
From: Cath
This appeared in the Southern Living 1990 Annual Recipes cookbook as the all-time favorite cake recipe, according to the number of letters by readers.
3 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bananas
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into prepared pans.
Bake at 350 degrees F for 23 to 38 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar, sifted
1 tsp. vanilla extract
1/2 cup chopped pecans
Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla. Stir 1/2 cup pecans into the frosting, if desired, or reserve them to sprinkle over the top of the frosted cake. Spread frosting between layers and on top and sides of cooled cake.
HUMMINGBIRD CAKE
2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 cup oil
2 cups sugar
1 tsp. salt (optional)
3 eggs
2 cups bananas, diced
1 (8 oz.) can crushed pineapple with juice
Cream Cheese Frosting (recipe follows)
Put all ingredients for the cake in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13x9-inch baking pan (or two 9-inch layer cake pans).
Bake in 350 degree F oven for 45 to 60 minutes for a 13x9-inch pan (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans.
CREAM CHEESE FROSTING
Makes enough to frost a 2-layer cake
(use 1/2 recipe to frost a 13x9-inch cake)
1 (1 lb.) box confectioner's sugar
1 stick (1/2 cup) margarine, softened
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
Beat the ingredients for the frosting together with electric mixer. If too thick, add a little milk.
GABLES RESTAURANT HUMMINGBIRD CAKE
Source: Gables Restaurant in Mount Dora, Florida
From: Cath
3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup oil
1 1/2 teaspoons vanilla
2 cups chopped banana
1 cup pecans, chopped
1 (8 ounce) can crushed pineapple, undrained
Chopped pecans (for garnish)
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) layer cake pans.
Combine the flour, sugar, baking soda, salt and cinnamon. Make a well in the center. Put the beaten eggs and oil in the well. DO NOT beat, stir until ingredients are moistened. Stir in the vanilla, pineapple, pecans, and the bananas. Spoon into prepared pans.
Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes on a wire rack before removing cake from pans. Remove from pans and cool completely before frosting.
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (1 pound) package confectioner's sugar, sifted
1 teaspoon vanilla
Combine the cream cheese and butter, beating until smooth. Add the confectioner's sugar and vanilla and beat until fluffy. Put on cooled cake.
CURRIED COUSCOUS-CHICKEN SALAD
From: Nancy
Source: Cooking Light magazine, May 1994
Makes 3 servings (1 cup each)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous, uncooked
1 cup cubed cooked chicken breast (1/2 pound)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
FOR THE ORANGE DRESSING:
6 tablespoons unsweetened orange juice
1 teaspoon grated orange rind
1/4 teaspoon pepper
2 teaspoons olive oil
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken and next 4 ingredients.
To make the dressing, combine orange juice and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
RICOTTA COOKIES
From: Kate
Makes 30-36 cookies
2 cups sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 lb. butter, softened
1/4 cup ricotta cheese
1 tsp. vanilla
1 cup sugar
1 egg
Combine the flour, baking powder and salt; set aside.
Blend the softened butter with the ricotta cheese until creamy. Add the vanilla. Mix well. Add sugar gradually, beating well until blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon onto a greased cookie sheet.
Bake at 350 degrees F for 10 minutes.
MANDARIN TUNA SALAD
2 cans (8 oz each) tuna, drained
1 (8 oz) can mandarin oranges, drained
1/4 cup pecans, walnuts, pistachios, almonds (or your favorite nuts)
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1 teaspoon celery seed
1 generous dash salt and lemon pepper
Mix all ingredients together; chill.
Serve in sandwiches or on beds of lettuce.
LAYERED PASTA CASSEROLE
From: Sandy
4 cups uncooked rigatoni pasta
1 pound extra lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
3 cups spaghetti sauce
1 cup grated parmesan cheese
1 cup shredded fontina or Mozzarella cheese
Boil pasta, drain and rinse.
Meanwhile, brown ground beef, add onion, green pepper and garlic, cook for 10 minutes, drain fat. Stir in pasta sauce, bring to a boil, reduce heat and let simmer 15 minutes.
Grease casserole, put a thin layer of meat sauce on bottom, cover with 1/3 of pasta, 1/3 of meat sauce, 1/3 of parmesan cheese. Repeat layers twice, top with fontina cheese.
Cover and bake at 350 degrees F for 15 minutes, uncover and bake 15 minutes longer.
Note: Casserole can be made ahead, covered and refrigerated, let warm to room temperature before baking.
FANCY FISH
From: Kathy
1 lb. filet of sole, rinsed
1 package smoked salmon (lox)
!/2 lb. fresh mushrooms
1/4 cup chopped green onions
Garlic powder, parsley, hot powdered mustard, lemon pepper (optional)
FOR SERVING:
Light cream sauce (made with 1/4 cup white or blush wine)
Sauteed mushrooms and onions
Grated parmesan cheese
Rinse filets. Lay flat. Place 1 piece of salmon in each. Roll up and secure with a toothpick. Sprinkle with garlic, and spices of your choice. Place in a dish sprayed with nonstick cooking spray.
Bake at 350 degrees F for 25 minutes.
Make a light cream sauce, and add a 1/4 cup light white or blush wine. Top fish with sauteed mushrooms and onions; spoon cream sauce over fish. Sprinkle the top with parmesan cheese and serve.
LEMON CREAM CHEESE PIE WITH BLUEBERRIES
From: Cath
Makes 1 (8-inch) pie, 6 servings
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh grated lemon peel (optional)
1 teaspoon vanilla extract
1 prepared (8-inch) crumb crust (graham cracker, shortbread or chocolate)
1 pint fresh blueberries, strawberries, blackberries or raspberries, divided use
Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours.
Top with remaining blueberries or other fruit.
Recipe Swap - June 23, 1997
RECIPES IN THIS FILE:
Zucchini Pickle Ribbons
Jocelyn's Chocolate Fudge Bars (Fudge Mint Cookies)
Moist Chocolate Cake with Boiled Icing
Crispy Potatoes
Honey Lemon Roasted Chicken
Vanilla Fudge
Barbecued Beans and Franks
Layered Taco Dip
Vegetable Soup (using pot roast)
Shrimp Dip (using cream cheese and mayonnaise)
Onion and Potato Gratin (using browned onions, chicken stock)
Italian Wedding Soup
Cherry Good Cobbler
Hummus
Hummus (Chick Pea Spread)
Hummingbird Cake with Cream Cheese Frosting (Southern Living)
Hummingbird Cake with Cream Cheese Frosting
Gables Restaurant Hummingbird Cake
Curried Couscous Chicken Salad with Orange Dressing
Ricotta Cookies
Mandarin Tuna Salad (using mandarin oranges)
Layered Pasta Casserole (using ground beef)
Fancy Fish (sole and smoked salmon)
Lemon Cream Cheese Pie with Blueberries
ZUCCHINI PICKLE RIBBONS
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp crushed red pepper (I used a fresh cayenne from my garden)
8 fresh dill sprigs
3 garlic cloves, peeled
3 medium zucchini (about 1 1/2 lbs), thinly sliced lengthwise
1 cup thinly sliced onion
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, 15 minutes.
Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours.
Chill 8 hours before serving.
Makes 21 servings
Source: Katherine L. Rodman
JOCELYN'S CHOCOLATE FUDGE BARS
(Fudge Mint Cookies)
1 stick (1/2 cup) butter
2 squares (1 oz. each) unsweetened baking chocolate
1 cup sugar
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla extract (or peppermint extract)
1 cup chocolate chips
Glaze (optional, recipe follows)
Melt the butter and unsweetened chocolate together.
When the chocolate mixture is cool, add the sugar and beat in the eggs. Mix in flour, salt and baking soda; add vanilla. Spread into a greased jellyroll pan (that is, 11x17-inches). It won't be trivial; you'll have to use a knife or something to spread it smoothly into all four corners. Sprinkle with chocolate chips.
Bake at 350 degrees F for 8 minutes or so. (When they're done, they pull away from the pan just a little bit and have a dull glossy look to them.)
When the cookies come out of the oven, spread with the glaze, if using. Cool slightly, and cut while still warm. (If you wait too long, the glaze will crack when you try to cut the cookies.)
GLAZE
1 cup powdered sugar
1 TBSP (or more) milk
1/2 tsp. peppermint extract
food coloring (optional)
Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired.
VARIATION:
You can skip the glaze, if you like. (For example, you might not want peppermint cookies, or you might want to use those miniature baking M&M's.) If you don't glaze them but still want peppermint chocolate cookies, use the peppermint instead of the vanilla. (Or in addition to it, for a slightly different flavor but still good.)
MOIST CHOCOLATE CAKE
From: Kate
2 cups flour
3 tsp. unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 cup boiling water
Icing (recipe follows)
Sift flour and cocoa powder together three times; set aside.
Mix sugar, oil, eggs, buttermilk, baking soda, vanilla together. Add cocoa/flour mixture. Add 1 cup boiling water last. Batter will be thin. Put in a greased and floured Bundt pan.
Bake at 350 degrees F until done. Check after 45 minutes, and continue to check until done. Do not overcook. Invert cake on rack to cool. Then pour icing around top of cake letting it drip down sides.
ICING
2 cups sugar
1/2 cup milk
3 tsp. unsweetened cocoa powder
1 stick (1/2 cup) butter
1 tsp. vanilla
Combine sugar, milk and cocoa powder in a saucepan. Add butter and boil 1 minute. Add vanilla. Slowly pour icing over top of cake.
CRISPY POTATOES
2 pounds russet potatoes
1 bunch scallions, chopped
2 teaspoons Italian seasoning
1/2 cup vegetable stock
Pepper to taste
Boil potatoes in their skins until tender. Peel cooked potatoes and dice in cubes (I did this without peeling).
Place potatoes in 8x11-inch baking dish that has been *lightly rubbed* with vegetable oil. (Or use non-stick spray). Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika.
Bake at 400 degrees F on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes.
Place under broiler to complete browning.
HONEY LEMON ROASTED CHICKEN
1 large lemon
1 (4 lb) roasting chicken
Ground black pepper
FOR THE SAUCE:
1/2 cup honey
1 tbsp fresh basil, chopped (or 1 tsp dried)
1/2 tsp salt
1/2 tsp ground black pepper
Grate rind of lemon to make 2 teaspoons. Halve lemon and squeeze to make 1/4 cup juice. Reserve rind, juice and lemon shells.
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out; place lemon shells in cavity. Sprinkle chicken lightly with pepper. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. (Tip: For more flavor in, gently separate some of the skin from the breast and tuck thin slices of lemon in between before roasting; discard before carving.)
Roast in 325 degree F oven, basting occasionally, for 1 3/4 hours. (Tip: To calculate roasting time for a different size chicken, roast in 325F oven for 20-30 minutes per pound.)
Stir together the honey and reserved lemon juice. Brush 2 tablespoons of the sauce over chicken. Set remaining honey mixture aside.
Roast chicken for about 20 minutes longer or until juices run clear when thigh is pierced and meat thermometer registers 185 degrees F. Transfer to platter; tent with foil and let stand for 10 minutes.
Meanwhile, skim fat from pan juices; whisk in reserved honey mixture, lemon rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally, for 5 minutes or until thickened slightly. Serve with chicken.
Makes 6 servings
Adapted from source: Canadian Living magazine, February, 1995 in article by Donna Paris: Easy Recipes: It's a Honey of a Country
VANILLA FUDGE
From: Cath
Source: The Pillsbury Family Christmas Cookbook
Makes 36 servings
2 1/2 cups granulated sugar
1/2 cup margarine
5 oz evaporated skim milk
7 oz marshmallow cream
8 oz white confectioner's coating
3/4 cup walnuts, chopped
1 tsp vanilla
Line a 9-inch square pan with foil extends over sides of pan; butter foil.
In a saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
Add marshmallow cream and white coating; blend until smooth. Stir in walnuts and vanilla. Pour into prepared pan. Cool to room temperature. Score into squares.
BARBECUED BEANS AND FRANKS
From: RobinNicole
Okay, here is a really good recipe that my husband and I discovered recently.
1/8 cup brown sugar
1/2 cup catsup
1 tbsp vinegar
1 tbsp Worcestershire sauce
1/4 tsp Tabasco sauce (or to taste)*
2 cans (16 oz each) pork and beans, drained
4 hot dogs
Combine brown sugar, catsup, vinegar, Worcestershire, and Tabasco. Mix with beans and pour into a shallow baking dish. Arrange sliced hot dogs on top.
Bake at 350 degrees F for 30-35 minutes or until bubbly hot.
*Michael and I up the Tabasco to 2 teaspoons and it has just the right amount of kick - the sugar really offsets it well.
LAYERED TACO DIP
From: Kate
This is good standby.
1 cup sour cream
1 pkg. (3 oz.) cream cheese, softened
2/3 cup bottled taco sauce
1 1/2 cups torn lettuce
1/3 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1 medium tomato
Tortilla chips (for serving)
Combine sour cream and cream cheese in a small bowl, beat until smooth. Spread mixture into 8-inch circle on large platter. Spread taco sauce over cream cheese mixture.
Layer with lettuce, pepper, onion, cheddar cheese, and Monterey Jack cheese. Sprinkle tomato over top. Refrigerate, covered, up to 1 hour.
Serve with tortilla chips.
VEGETABLE SOUP
From: Cath's Mom (family recipe)
Makes 6 servings
Here is my mom's vegetable soup. Mom added shredded cabbage. I add v8 juice for flavor. Best reheated. Mom made it in Silver crock on cold winter days. - from the files of CATHY
1 pot roast
3 potatoes, peeled and cubed
1 medium onion, chopped
cabbage, shredded (optional)
1 (8 oz) can whole green beans
1 (8 oz) can corn
1 (8 oz) can peas
2 cans (8 oz each) tomato sauce
1 (4 oz) can v8 juice
1 tbsp salt (or to taste)
1 tsp ground black pepper
Saltine crackers (for serving)
Simmer roast covered with water until done.
Remove roast from broth and set aside. Add potatoes, onions and cabbage to broth and cook awhile.
Add vegetables, sauce and the torn up beef. Cook 30 minutes more or until potatoes are done.
Shrimp Dip (using cream cheese and mayonnaise)
SHRIMP DIP
From: Kate
2 small cans (6-8 oz each) deveined shrimp, drained
1 (8 oz.) pkg. cream cheese, softened
1 cup mayonnaise
1 small yellow onion, diced
Dash Tabasco
Dash lemon juice
Crackers or sesame sticks (for serving)
Blend all ingredients for the dip in food processor. Refrigerate to chill. Serve with crackers or sesame sticks.
ONION AND POTATO GRATIN
From: Kate
5 Tbsp. unsalted butter, divided use
2 Tbsp. olive oil
3 large yellow onions, thinly sliced
Salt and pepper to taste
1 tsp. dried thyme
4 large baking potatoes (2 1/4 lbs.)
1 1/2 cups chicken stock
In a 10 inch skillet, heat 2 tbsp. butter and the oil. Add the onions, salt and pepper and cook over high heat for 5 minutes stirring constantly. When the onions begin to brown, reduce the heat to low, add the thyme and cook, partially covered, for 40 minutes or until the onions are soft and browned.
Preheat oven to 350 degrees F. Butter a 2 1/2 quart oval baking dish with 1 tbsp. butter and set aside.
Peel the potatoes and cut crosswise into thin slices. Add the potato slices and remaining butter to the onions in the skillet, season with salt and pepper and toss well.
Spoon the mixture into the baking dish, pressing lightly on the potatoes to form an even layer. Add the chicken stock (there should be enough to JUST cover the potatoes).
Cover with aluminum foil and place in the center of the oven. Bake for 60 to 75 minutes or until all of the stock has been absorbed.
ITALIAN WEDDING SOUP
1 stewing chicken, cut into pieces
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
Chopped fresh parsley
6 quarts water
Salt and pepper
1 head of spinach or escarole
Pastine (tiny pasta)
FOR THE MEATBALLS:
1 lb. ground meat
1/2 lb. sausage meat
1 cup bread crumbs
1/2 cup Parmesan cheese (or to taste)
3 eggs
3 tbsp. chopped fresh parsley
Salt and pepper
Place chicken pieces, water and seasoning in LARGE kettle. Cover and cook 2 to 3 hours until tender. When 1/2 done add celery, carrots and onions. Add water if necessary.
When chicken is cooked, remove vegetables and discard. Remove chicken from broth; skin and dice meat. Strain broth to remove any bones; return to the kettle with the diced chicken.
In separate pan of boiling water add head of chopped escarole and cook 15 minutes. When tender, remove and drain.
Prepare meatballs and bake at 400 degrees for 5 minutes.
Add meatballs to broth with greens. Add pastine and simmer until pasta is done.
CHERRY GOOD COBBLER
From: Kate
2 cans (21 ounces each) cherry pie filling
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 cup fresh orange juice (or enough to make batter consistency to drop)
Topping (recipe follows)
Preheat oven to 350 degrees F. Combine cherry filling and almond extract in ungreased 8-by-8-by-2-inch baking pan.
Combine flour, sugar and baking powder in medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings. Sprinkle topping over batter.
Bake 30 to 35 minutes, or until filling is bubbly and dumplings are brown.
TOPPING
1 tablespoon each: slivered, coarsely chopped almonds and sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Combine almonds, sugar, orange peel and cinnamon in small bowl; mix well. Sprinkle on top of cobbler. Bake as directed.
HUMMUS
From: Risa G.
Makes 2 cups
2 cups canned chickpeas, drained and rinsed
3 Tablespoons tahini paste (or sesame paste, same thing)
1 clove garlic
Juice of 2 lemons
salt, to taste
1/2 cup water
Olive oil
Combine all ingredients in the food processor except the water and olive oil. Add 1/2 cup water. Process to a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use.
HUMMUS (CHICK PEA SPREAD)
From: Kate
2 cups canned chick peas, drained, reserve 1/2 cup liquid
2 tsp. salt
3 medium garlic cloves
1/4 cup lemon juice
1/2 cup tahini or sesame butter
Place all the ingredients in a blender. Blend until not quite smooth. If too thick, add a bit more liquid. Use as a spread for pita bread or as a dip for raw vegetables such as broccoli, celery, or carrots.
Hummingbird Cake with Cream Cheese Frosting
HUMMINGBIRD CAKE
From: Cath
This appeared in the Southern Living 1990 Annual Recipes cookbook as the all-time favorite cake recipe, according to the number of letters by readers.
3 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bananas
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into prepared pans.
Bake at 350 degrees F for 23 to 38 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar, sifted
1 tsp. vanilla extract
1/2 cup chopped pecans
Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla. Stir 1/2 cup pecans into the frosting, if desired, or reserve them to sprinkle over the top of the frosted cake. Spread frosting between layers and on top and sides of cooled cake.
HUMMINGBIRD CAKE
2 cups flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 cup oil
2 cups sugar
1 tsp. salt (optional)
3 eggs
2 cups bananas, diced
1 (8 oz.) can crushed pineapple with juice
Cream Cheese Frosting (recipe follows)
Put all ingredients for the cake in bowl. Mix until well blended by hand with a wire whisk or spoon (about 300 strokes). Pour into greased and floured 13x9-inch baking pan (or two 9-inch layer cake pans).
Bake in 350 degree F oven for 45 to 60 minutes for a 13x9-inch pan (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans.
CREAM CHEESE FROSTING
Makes enough to frost a 2-layer cake
(use 1/2 recipe to frost a 13x9-inch cake)
1 (1 lb.) box confectioner's sugar
1 stick (1/2 cup) margarine, softened
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
Beat the ingredients for the frosting together with electric mixer. If too thick, add a little milk.
GABLES RESTAURANT HUMMINGBIRD CAKE
Source: Gables Restaurant in Mount Dora, Florida
From: Cath
3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup oil
1 1/2 teaspoons vanilla
2 cups chopped banana
1 cup pecans, chopped
1 (8 ounce) can crushed pineapple, undrained
Chopped pecans (for garnish)
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) layer cake pans.
Combine the flour, sugar, baking soda, salt and cinnamon. Make a well in the center. Put the beaten eggs and oil in the well. DO NOT beat, stir until ingredients are moistened. Stir in the vanilla, pineapple, pecans, and the bananas. Spoon into prepared pans.
Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes on a wire rack before removing cake from pans. Remove from pans and cool completely before frosting.
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (1 pound) package confectioner's sugar, sifted
1 teaspoon vanilla
Combine the cream cheese and butter, beating until smooth. Add the confectioner's sugar and vanilla and beat until fluffy. Put on cooled cake.
CURRIED COUSCOUS-CHICKEN SALAD
From: Nancy
Source: Cooking Light magazine, May 1994
Makes 3 servings (1 cup each)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous, uncooked
1 cup cubed cooked chicken breast (1/2 pound)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
FOR THE ORANGE DRESSING:
6 tablespoons unsweetened orange juice
1 teaspoon grated orange rind
1/4 teaspoon pepper
2 teaspoons olive oil
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken and next 4 ingredients.
To make the dressing, combine orange juice and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
RICOTTA COOKIES
From: Kate
Makes 30-36 cookies
2 cups sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 lb. butter, softened
1/4 cup ricotta cheese
1 tsp. vanilla
1 cup sugar
1 egg
Combine the flour, baking powder and salt; set aside.
Blend the softened butter with the ricotta cheese until creamy. Add the vanilla. Mix well. Add sugar gradually, beating well until blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon onto a greased cookie sheet.
Bake at 350 degrees F for 10 minutes.
MANDARIN TUNA SALAD
2 cans (8 oz each) tuna, drained
1 (8 oz) can mandarin oranges, drained
1/4 cup pecans, walnuts, pistachios, almonds (or your favorite nuts)
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1 teaspoon celery seed
1 generous dash salt and lemon pepper
Mix all ingredients together; chill.
Serve in sandwiches or on beds of lettuce.
LAYERED PASTA CASSEROLE
From: Sandy
4 cups uncooked rigatoni pasta
1 pound extra lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
3 cups spaghetti sauce
1 cup grated parmesan cheese
1 cup shredded fontina or Mozzarella cheese
Boil pasta, drain and rinse.
Meanwhile, brown ground beef, add onion, green pepper and garlic, cook for 10 minutes, drain fat. Stir in pasta sauce, bring to a boil, reduce heat and let simmer 15 minutes.
Grease casserole, put a thin layer of meat sauce on bottom, cover with 1/3 of pasta, 1/3 of meat sauce, 1/3 of parmesan cheese. Repeat layers twice, top with fontina cheese.
Cover and bake at 350 degrees F for 15 minutes, uncover and bake 15 minutes longer.
Note: Casserole can be made ahead, covered and refrigerated, let warm to room temperature before baking.
FANCY FISH
From: Kathy
1 lb. filet of sole, rinsed
1 package smoked salmon (lox)
!/2 lb. fresh mushrooms
1/4 cup chopped green onions
Garlic powder, parsley, hot powdered mustard, lemon pepper (optional)
FOR SERVING:
Light cream sauce (made with 1/4 cup white or blush wine)
Sauteed mushrooms and onions
Grated parmesan cheese
Rinse filets. Lay flat. Place 1 piece of salmon in each. Roll up and secure with a toothpick. Sprinkle with garlic, and spices of your choice. Place in a dish sprayed with nonstick cooking spray.
Bake at 350 degrees F for 25 minutes.
Make a light cream sauce, and add a 1/4 cup light white or blush wine. Top fish with sauteed mushrooms and onions; spoon cream sauce over fish. Sprinkle the top with parmesan cheese and serve.
LEMON CREAM CHEESE PIE WITH BLUEBERRIES
From: Cath
Makes 1 (8-inch) pie, 6 servings
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh grated lemon peel (optional)
1 teaspoon vanilla extract
1 prepared (8-inch) crumb crust (graham cracker, shortbread or chocolate)
1 pint fresh blueberries, strawberries, blackberries or raspberries, divided use
Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours.
Top with remaining blueberries or other fruit.
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