Recipe: Assorted Recipes (25) - 09-20-97 Recipe Swap Part 3 of 4 (updated)
Recipe Collections25 ASSORTED RECIPES
Recipe Swap (part 3 of 4) - September 20, 1997
RECIPES IN THIS FILE:
Tuna Pasta Salad
Chinese Chicken Salad
Cornmeal Muffins
Honey and Garlic Dressing
Old-Fashioned Frog's Eye Salad
Pasta with Grilled Shrimp and Vegetables Marinara
Chicken Cacciatore Lasagna
German Marinated Tomatoes
Pumpkin Marble Cheesecake
Tuna Noodle Bake
Chicken Lo Mein
Martini Steak
White Chip Fruit Tart
Quick Honey Dijon Dressing
Honey Mustard Dressing
The Red Lion Inn Veal Oscar
Honey-Mustard Dressing
Cajun Shrimp
Cajun Scallops, Shrimp or Chicken
Deviled Crab
Margarita Pie
Microwave Pecan Brittle
Easy Peanut Butter Chocolate Fudge
Homemade Butterscotch Pie
Lemonade Ice box Pie
TUNA PASTA SALAD
Source: Hershey
From: Vicki,La
Makes 6 servings (about 1 1/3 cups each)
3 cups uncooked shell macaroni (8 oz.)
1 1/2 cups fresh broccoli florets
1 (6 1/2 ounce) can tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie or fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning
Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate at least 2 hours before serving. Refrigerate leftovers.
CHINESE CHICKEN SALAD
From: Vicki,La
Makes 4 to 6 servings
1/3 cup soy sauce
1 tablespoons plus 1 1/2 teaspoons sesame oil or vegetable oil
1 tablespoon prepared mustard
2 cups cooked chicken, cut into thin strips
1 1/3 cups (8 oz.) orzo or rosa marina pasta, uncooked
1 3/4 cups (one 8 oz. pkg.) frozen snow pea pods
1 cup (one 8 oz. can) water chestnuts, drained
1/2 cup sliced green onion
Lettuce leaves (for serving)
Chow mein noodles (optional, to garnish)
In medium bowl, blend soy sauce, oil and mustard; add chicken. Toss lightly until well coated; allow to stand about 1 hour to blend flavors.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
Cook snow peas according to package directions; drain well.
In large bowl, stir together chicken mixture, pasta, snow peas, water chestnuts and onion. Cover; refrigerate.
Serve on lettuce leaves, garnished with chow mein noodles, if desired.
CORNMEAL MUFFINS
Source: A Thousand Ways to Please a Family by Louise Bennett Weaver and Helen Cowles Le Cron
From: Hensonian
Makes 12 muffins
3/4 cup cornmeal
1 1/4 cups flour
1/2 tsp salt
4 tsp baking powder
1/4 cup sugar
1 egg, well beaten
1 cup milk
2 tbsp butter, melted
Mix (and sift if needed) dry ingredients together. Add the egg and the milk; beat for 3 minutes. Add the butter. Fill well greased muffin pans (I used non-stick spray) 1/2 full.
Bake in a moderately slow oven for 30 minutes (I baked at 350 degrees F for 20 minutes).
HONEY AND GARLIC DRESSING
Makes 6 servings
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
3 tbsp honey
2 garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
Salt and pepper, to taste
Mix all the ingredients together with a wire whisk. Refrigerate overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley.
OLD-FASHIONED FROG'S EYE SALAD
Source: Hershey
From: Vicki,La
Makes 12 servings (about 1 cup each)
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (20 oz.) can pineapple chunks, undrained
1 (8 oz.) can crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
8 ounces of spaghetti, broken and cooked
2 cans (11 oz. each) mandarin orange segments, drained
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.
Add crushed pineapple and pineapple chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
TO SERVE:
Top with remaining whipped topping; garnish with cherries.
PASTA WITH GRILLED SHRIMP AND VEGETABLES MARINARA
From: Vicki,La - 09-20-97
Makes 9 servings (about 1 cup each)
"Cook vegetables and shrimp on your outdoor grill during summer or broil indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish."
1 medium zucchini, cut into 3/4-inch thick slices, quartered
1 small red bell pepper, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
2 cups (6 oz.) sliced fresh mushrooms
3/4 cup reduced-calorie Italian salad dressing, divided use
3/4 lb. medium-size fresh shrimp, peeled and deveined
12 oz. fettuccine, uncooked
3 cups (one 28 oz. jar) marinara sauce
In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain.
Grill or broil vegetables until slightly brown, about 5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes on each side.
Cook pasta according to package directions; drain.
Meanwhile, in large saucepan, stir together marinara sauce and vegetables; heat to boiling. Reduce heat; add shrimp and heat through.
Toss hot pasta and sauce together.
For best results, use American Beauty, Ideal by San Giorgio, P&R, Ronzoni, San Giorgio or Skinner Fettuccine.
CHICKEN CACCIATORE LASAGNA
From: Vicki,La
Makes 8 to 10 servings
12 pieces Oven Ready (no boil) Lasagna noodles, uncooked
1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28 oz. jar) spaghetti sauce
1 1/2 cups (two 4 oz. cans) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese
Remove 12 pieces of pasta from package.
Heat oven to 350 degrees F.
In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese.
Repeat layers 2 more times. Top with remaining 3 pasta pieces.
Spread remaining sauce on top, covering pasta completely. Cover with foil.
Bake 30 minutes; remove foil. Sprinkle with remaining 3 cups mozzarella; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For best results, use American Beauty, Ronzoni, San Giorgio.
GERMAN MARINATED TOMATOES
(MARINIERTE TOAMTEN)
Makes 4 servings
4 large tomatoes, peeled and sliced
1 cup vegetable oil
1/4 cup wine vinegar
1 large garlic clove, minced
1 tbsp minced scallion
1 tbsp chopped fresh basil
2 fresh thyme sprigs, chopped
1 sprig fresh marjoram, chopped
1 tsp salt (or to taste)
1/4 tsp dry mustard
1/4 tsp ground black pepper
Place tomato slices in serving bowl.
Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.
PUMPKIN MARBLE CHEESECAKE
From: CarolB, FL
FOR THE CRUST:
1 1/2 cups gingersnap cookies, crushed
1/2 cup pecans, finely chopped
1/3 cup butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin puree (unsweetened)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TO PREPARE THE CRUST:
Combine crumbs, pecans and butter; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
Bake at 350 degrees F for 10 minutes.
TO PREPARE THE FILLING:
Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup batter and refrigerate it. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer the pumpkin batter and the reserved cream cheese batter over crust. Cut through batters with knife several times for marble effect.
Bake at 350 degrees F for 55 minutes.
Loosen cheesecake from rim of pan; cool before removing rim of pan. Chill.
Makes 1 (9-inch) cheesecake, 10 servings
Source: unknown
TUNA NOODLE BAKE
From: Vicki,La
Makes 4 servings
3 3/4 cups (6 oz.) wide egg noodles, uncooked
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/4 cups milk
1/3 cup grated Parmesan or Romano cheese
1/4 cup chopped pimiento-stuffed olives
1 (9 1/4 oz.) can tuna, drained and flaked
Salt and ground black pepper to taste
Heat oven to 350 degrees F.
Cook noodles according to package directions for 4 minutes; drain.
In buttered 2-quart casserole, combine soup, milk, cheese, olives, tuna, salt and pepper; stir in hot noodles.
Bake, uncovered, 25 to 30 minutes or until bubbly and lightly browned.
CHICKEN LO MEIN
From: CarolB, FL
Makes 6 servings
2 whole large chicken breasts
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguini
1/4 cup vegetable oil
1/2 lb. mushrooms, sliced
1/4 lb. Chinese snow peas
2 green onions, cut into 2-inch pieces
1 large red bell pepper, thinly sliced
1/2 cup water
1/2 tsp. instant chicken flavored bouillon (no salt added)
Cut each chicken breast in half. Cut each half into 1/8-inch slices. In medium bowl, mix chicken, soy sauce, dry sherry and cornstarch. Set aside.
Prepare linguini according to package directions; drain.
In 12-inch skillet or wok, heat oil; cook pea pods, mushrooms, green onions and red pepper, stirring quickly and often until tender crisp. With slotted spoon, remove vegetables to a bowl.
In skillet over high heat, cook chicken, stirring quickly and frequently until chicken is tender.
Return vegetables to pan; add 1/2 cup water and bouillon. Heat to boiling, stirring. Add linguini, heat mixture thoroughly, tossing gently.
MARTINI STEAK
Make 4 servings
"These are presentation steaks - marinated in gin and vermouth and served with a garnish of olives. They go well with tomato slices and potato pieces which have been sprinkled with fresh basil and roasted."
3 tablespoons gin
2 tablespoons vegetable oil
1 tablespoon dry vermouth
2 cloves garlic, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
Dash Angostura bitters (optional)
4 (5 ounce) strip loin, rib eye or sirloin steaks
12 pimiento-stuffed olives
In shallow dish, combine all ingredients except meat and olives.
Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade. Marinate at room temperature for at least 2 hours, turning several times.
Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil and boil 2-3 minutes.
Place meat on grill about 3 inches above red hot coals or at high setting of electric or gas barbecue. Baste meat several times with marinade; cook for about 4 minutes per side for rare; 6 minutes for medium.
Garnish with olives on a wooden pick.
HERSHEY'S WHITE CHIP FRUIT TART
Source: Hershey
From: Vicki,La
Makes 10 to 12 servings
FOR THE CRUST:
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
FOR THE TART:
White Filling (recipe follows)
Fruit Topping (recipe follows)
TO PREPARE THE CRUST:
Heat oven to 300 degrees F.
In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if necessary.
Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare white filling; spread on cooled crust. Cover; refrigerate.
Prepare Fruit Topping and top as directed.
Cover and refrigerate assembled tart until just before serving.
WHITE FILLING
1 2/3 cups (one 10 oz. pkg.) Hershey's Premier White Chips or white chocolate chips
1/4 cup heavy whipping cream
1 (8 oz.) pkg. cream cheese, softened
In microwave-safe bowl, place Hershey's Premier White Chips and heavy cream. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese.
FRUIT TOPPING
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Assorted fresh fruit, sliced
In small saucepan, stir together sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool.
Meanwhile, arrange fruit on top of filling; carefully pour or brush cooled juice mixture over fruit.
QUICK HONEY DIJON DRESSING
From: Hensonian
Personally, I use vanilla yogurt, Grey Poupon and honey all to taste. Works for me.
HONEY MUSTARD DRESSING
Source: dan hirschi via KNX Food News, 1990's
From: Vicki,La
Makes about 6 1/4 cups
Dan: "This was written down as announced on the radio. I can't guarantee it's exactly as was given on the radio, but it seems to work."
3 cups mayonnaise
1 cup oil
1/2 cup honey
1/2 cup sugar
1/2 cup Dijon mustard
1/4 cup white vinegar
1/4 cup onions
1/4 cup chopped fresh parsley
Mix all ingredients together in food processor.
THE RED LION INN VEAL OSCAR
Source: The Red Lion Inn, Stockbridge, Massachusetts
From: Candy,VA
Makes 4 servings
4 (5 oz each) slices of veal
All purpose flour
Salt and pepper, to taste
Butter
1/2 cup crab meat
12 asparagus spears
Hollandaise Sauce (see recipe)
Pound veal until thin. Dredge veal in flour and season with salt and pepper to taste. Saute veal in butter.
Remove veal to serving platter; place some of the crab meat on each piece of veal, and top each serving with 3 asparagus spears.
Serve with Hollandaise sauce.
HONEY-MUSTARD DRESSING
Source: Southern Living Magazine
From: Vicki,La
Makes 1 cup
1/2 cup olive oil
2 Tbsp. Dijon mustard
4 Tbsp. raspberry or red wine vinegar
2 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
Combine all ingredients in a jar; cover tightly, and shake vigorously.
CAJUN SHRIMP
From: Vicki,La
Makes 2 servings
1 lb. shrimp (3-4 inch without heads)
1/4 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. crushed hot pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/8 tsp. dried oregano
3 Tbsp. butter
1 1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
1/2 cup beer, room temperature
Shell and devein shrimp; rinse and set aside.
Grind dry seasonings together in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes.
Remove shrimp and reduce sauce in pan, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.
CAJUN SCALLOPS, SHRIMP OR CHICKEN
From: Vicki,La
"This recipe can be made with scallops, shrimp, chicken or a combination of all three."
6 slices bacon
Vegetable oil
3 boneless chicken breasts, cut into bite sized pieces (or 2/3 pound shrimp, cleaned and deveined or 2/3 pound scallops)
1/4 cup hot pepper sauce
2 Tbsp. Dijon mustard
3 cloves garlic, minced
1 tsp oregano
1 tsp chili powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp ground black pepper
Hot cooked white rice (for serving)
Saute bacon until crisp. Set bacon aside.
Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil-fat mixture, brown chicken.
Combine remaining ingredients, except bacon and rice, and add to chicken; mix well. Add bacon. Simmer until chicken (or scallops or shrimp) is just done.
Serve over hot white rice.
VARIATIONS:
- Can make lighter by using only oil.
- Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili powder to "cool off".
DEVILED CRAB
Source: Reader's digest
From: Vicki,La
Makes 4 servings
2 tablespoons unsalted butter or margarine, divided use
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon ground cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, bits of shell and cartilage removed
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
Lemon peel (optional, to garnish)
Preheat broiler.
TO PREPARE THE CRAB MIXTURE:
In medium-size heavy saucepan, melt 1 tablespoon of the butter over moderate heat. Add the green onions and celery and cook until just tender, about 5 minutes. Blend in the flour and cook 3 minutes more. Add the milk and cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes.
TO PREPARE THE CRUMB MIXTURE:
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper. Stir in the crab meat and parsley, set aside.
Melt the remaining 1 tablespoon butter in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes or muffin holders. Sprinkle with equal amounts of the crumb mixture.
Broil 7- to 9-inches from the heat until browned, about 3-4 minutes. Garnish with strips of lemon peel, if desired.
MARGARITA PIE
From: CarolB, FL
1/2 cup butter or margarine, melted
1 1/4 cups pretzels, crushed
2 Tbsp. sugar
1 (14 oz.) can sweetened condensed milk
1 1/2 oz. Triple Sec (3 Tbsp.)
1 1/2 oz. Tequila (3 Tbsp.)
1/4 cup lime juice
2 cup thawed Cool Whip
Combine butter, pretzels and sugar; place in pie plate and mold into a pie shell then freeze.
Combine remaining ingredients; pour into pie crust, then freeze, covered for 4 to 5 hours.
Let stand 20 minutes before serving.
MICROWAVE PECAN BRITTLE
Source: unknown
Makes 6 servings
1 cup pecan halves
1 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Lightly grease a baking sheet; set aside.
Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes.
At the end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on HIGH 1 to 2 minutes more.
Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour.
Break into pieces and store in airtight container.
EASY PEANUT BUTTER CHOCOLATE FUDGE
Source: Vintage recipe clipping: Borden Eagle Brand Sweetened Condensed Milk label, not dated
Makes about 2 pounds
1 (12 ounce) package peanut butter flavored chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk, divided use
1/4 cup butter or margarine, divided use
1/2 cup chopped peanuts (optional)
1 (6 ounce) package semi-sweet chocolate morsels
In large saucepan, melt peanut butter chips, 1 cup sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts, if using. Spread mixture into wax paper-lined (8 inch) square pan.
In small saucepan, melt chocolate morsels, remaining sweetened condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares. Lightly cover leftovers.
HOMEMADE BUTTERSCOTCH PIE
Source: Norma DesVoignes, MI in Road Food Recipes - Diner Classics
From: CarolB, FL
"This pie was a popular choice of customers at the family-owned Oakview Restaurant in Kalamazoo, Michigan until it closed in the late 1960's. It's a classic American road food recipe."
3/4 cup dark brown sugar
3 tbsp cornstarch
pinch salt
3 egg yolks, slightly beaten
2 cups milk
2 tbsp butter
2 tsp vanilla
1 pre-baked pie shell
Meringue (see recipes) or whipped cream
Blend sugar, cornstarch and salt together; set aside.
Combine egg yolks and milk, then stir into sugar mixture. Simmer over medium heat until thickened. Stir in butter and vanilla.
Pour into your favorite pre-baked homemade pie shell. Top with Meringue or Whipped Cream.
LEMONADE ICE BOX PIE
From: CarolB, FL
"A great recipe when time is short and relatives are on the way! Now that I live in Florida, I tint it green and call it Key Lime Pie!"
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (9 ounce) container Cool Whip, thawed
1 (6 ounce) can lemonade concentrate, thawed
1 (9-inch) graham cracker pie crust
Mix condensed milk, Cool Whip and lemonade concentrate together.
Pour into crust. Refrigerate at least 4 hours or overnight before serving.
Recipe Swap (part 3 of 4) - September 20, 1997
RECIPES IN THIS FILE:
Tuna Pasta Salad
Chinese Chicken Salad
Cornmeal Muffins
Honey and Garlic Dressing
Old-Fashioned Frog's Eye Salad
Pasta with Grilled Shrimp and Vegetables Marinara
Chicken Cacciatore Lasagna
German Marinated Tomatoes
Pumpkin Marble Cheesecake
Tuna Noodle Bake
Chicken Lo Mein
Martini Steak
White Chip Fruit Tart
Quick Honey Dijon Dressing
Honey Mustard Dressing
The Red Lion Inn Veal Oscar
Honey-Mustard Dressing
Cajun Shrimp
Cajun Scallops, Shrimp or Chicken
Deviled Crab
Margarita Pie
Microwave Pecan Brittle
Easy Peanut Butter Chocolate Fudge
Homemade Butterscotch Pie
Lemonade Ice box Pie
TUNA PASTA SALAD
Source: Hershey
From: Vicki,La
Makes 6 servings (about 1 1/3 cups each)
3 cups uncooked shell macaroni (8 oz.)
1 1/2 cups fresh broccoli florets
1 (6 1/2 ounce) can tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie or fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning
Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate at least 2 hours before serving. Refrigerate leftovers.
CHINESE CHICKEN SALAD
From: Vicki,La
Makes 4 to 6 servings
1/3 cup soy sauce
1 tablespoons plus 1 1/2 teaspoons sesame oil or vegetable oil
1 tablespoon prepared mustard
2 cups cooked chicken, cut into thin strips
1 1/3 cups (8 oz.) orzo or rosa marina pasta, uncooked
1 3/4 cups (one 8 oz. pkg.) frozen snow pea pods
1 cup (one 8 oz. can) water chestnuts, drained
1/2 cup sliced green onion
Lettuce leaves (for serving)
Chow mein noodles (optional, to garnish)
In medium bowl, blend soy sauce, oil and mustard; add chicken. Toss lightly until well coated; allow to stand about 1 hour to blend flavors.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
Cook snow peas according to package directions; drain well.
In large bowl, stir together chicken mixture, pasta, snow peas, water chestnuts and onion. Cover; refrigerate.
Serve on lettuce leaves, garnished with chow mein noodles, if desired.
CORNMEAL MUFFINS
Source: A Thousand Ways to Please a Family by Louise Bennett Weaver and Helen Cowles Le Cron
From: Hensonian
Makes 12 muffins
3/4 cup cornmeal
1 1/4 cups flour
1/2 tsp salt
4 tsp baking powder
1/4 cup sugar
1 egg, well beaten
1 cup milk
2 tbsp butter, melted
Mix (and sift if needed) dry ingredients together. Add the egg and the milk; beat for 3 minutes. Add the butter. Fill well greased muffin pans (I used non-stick spray) 1/2 full.
Bake in a moderately slow oven for 30 minutes (I baked at 350 degrees F for 20 minutes).
HONEY AND GARLIC DRESSING
Makes 6 servings
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
3 tbsp honey
2 garlic cloves, crushed
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
Salt and pepper, to taste
Mix all the ingredients together with a wire whisk. Refrigerate overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley.
OLD-FASHIONED FROG'S EYE SALAD
Source: Hershey
From: Vicki,La
Makes 12 servings (about 1 cup each)
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (20 oz.) can pineapple chunks, undrained
1 (8 oz.) can crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
8 ounces of spaghetti, broken and cooked
2 cans (11 oz. each) mandarin orange segments, drained
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.
Add crushed pineapple and pineapple chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
TO SERVE:
Top with remaining whipped topping; garnish with cherries.
PASTA WITH GRILLED SHRIMP AND VEGETABLES MARINARA
From: Vicki,La - 09-20-97
Makes 9 servings (about 1 cup each)
"Cook vegetables and shrimp on your outdoor grill during summer or broil indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish."
1 medium zucchini, cut into 3/4-inch thick slices, quartered
1 small red bell pepper, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
2 cups (6 oz.) sliced fresh mushrooms
3/4 cup reduced-calorie Italian salad dressing, divided use
3/4 lb. medium-size fresh shrimp, peeled and deveined
12 oz. fettuccine, uncooked
3 cups (one 28 oz. jar) marinara sauce
In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain.
Grill or broil vegetables until slightly brown, about 5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes on each side.
Cook pasta according to package directions; drain.
Meanwhile, in large saucepan, stir together marinara sauce and vegetables; heat to boiling. Reduce heat; add shrimp and heat through.
Toss hot pasta and sauce together.
For best results, use American Beauty, Ideal by San Giorgio, P&R, Ronzoni, San Giorgio or Skinner Fettuccine.
CHICKEN CACCIATORE LASAGNA
From: Vicki,La
Makes 8 to 10 servings
12 pieces Oven Ready (no boil) Lasagna noodles, uncooked
1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28 oz. jar) spaghetti sauce
1 1/2 cups (two 4 oz. cans) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese
Remove 12 pieces of pasta from package.
Heat oven to 350 degrees F.
In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese.
Repeat layers 2 more times. Top with remaining 3 pasta pieces.
Spread remaining sauce on top, covering pasta completely. Cover with foil.
Bake 30 minutes; remove foil. Sprinkle with remaining 3 cups mozzarella; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For best results, use American Beauty, Ronzoni, San Giorgio.
GERMAN MARINATED TOMATOES
(MARINIERTE TOAMTEN)
Makes 4 servings
4 large tomatoes, peeled and sliced
1 cup vegetable oil
1/4 cup wine vinegar
1 large garlic clove, minced
1 tbsp minced scallion
1 tbsp chopped fresh basil
2 fresh thyme sprigs, chopped
1 sprig fresh marjoram, chopped
1 tsp salt (or to taste)
1/4 tsp dry mustard
1/4 tsp ground black pepper
Place tomato slices in serving bowl.
Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.
PUMPKIN MARBLE CHEESECAKE
From: CarolB, FL
FOR THE CRUST:
1 1/2 cups gingersnap cookies, crushed
1/2 cup pecans, finely chopped
1/3 cup butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin puree (unsweetened)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TO PREPARE THE CRUST:
Combine crumbs, pecans and butter; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
Bake at 350 degrees F for 10 minutes.
TO PREPARE THE FILLING:
Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup batter and refrigerate it. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer the pumpkin batter and the reserved cream cheese batter over crust. Cut through batters with knife several times for marble effect.
Bake at 350 degrees F for 55 minutes.
Loosen cheesecake from rim of pan; cool before removing rim of pan. Chill.
Makes 1 (9-inch) cheesecake, 10 servings
Source: unknown
TUNA NOODLE BAKE
From: Vicki,La
Makes 4 servings
3 3/4 cups (6 oz.) wide egg noodles, uncooked
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/4 cups milk
1/3 cup grated Parmesan or Romano cheese
1/4 cup chopped pimiento-stuffed olives
1 (9 1/4 oz.) can tuna, drained and flaked
Salt and ground black pepper to taste
Heat oven to 350 degrees F.
Cook noodles according to package directions for 4 minutes; drain.
In buttered 2-quart casserole, combine soup, milk, cheese, olives, tuna, salt and pepper; stir in hot noodles.
Bake, uncovered, 25 to 30 minutes or until bubbly and lightly browned.
CHICKEN LO MEIN
From: CarolB, FL
Makes 6 servings
2 whole large chicken breasts
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguini
1/4 cup vegetable oil
1/2 lb. mushrooms, sliced
1/4 lb. Chinese snow peas
2 green onions, cut into 2-inch pieces
1 large red bell pepper, thinly sliced
1/2 cup water
1/2 tsp. instant chicken flavored bouillon (no salt added)
Cut each chicken breast in half. Cut each half into 1/8-inch slices. In medium bowl, mix chicken, soy sauce, dry sherry and cornstarch. Set aside.
Prepare linguini according to package directions; drain.
In 12-inch skillet or wok, heat oil; cook pea pods, mushrooms, green onions and red pepper, stirring quickly and often until tender crisp. With slotted spoon, remove vegetables to a bowl.
In skillet over high heat, cook chicken, stirring quickly and frequently until chicken is tender.
Return vegetables to pan; add 1/2 cup water and bouillon. Heat to boiling, stirring. Add linguini, heat mixture thoroughly, tossing gently.
MARTINI STEAK
Make 4 servings
"These are presentation steaks - marinated in gin and vermouth and served with a garnish of olives. They go well with tomato slices and potato pieces which have been sprinkled with fresh basil and roasted."
3 tablespoons gin
2 tablespoons vegetable oil
1 tablespoon dry vermouth
2 cloves garlic, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
Dash Angostura bitters (optional)
4 (5 ounce) strip loin, rib eye or sirloin steaks
12 pimiento-stuffed olives
In shallow dish, combine all ingredients except meat and olives.
Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade. Marinate at room temperature for at least 2 hours, turning several times.
Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil and boil 2-3 minutes.
Place meat on grill about 3 inches above red hot coals or at high setting of electric or gas barbecue. Baste meat several times with marinade; cook for about 4 minutes per side for rare; 6 minutes for medium.
Garnish with olives on a wooden pick.
HERSHEY'S WHITE CHIP FRUIT TART
Source: Hershey
From: Vicki,La
Makes 10 to 12 servings
FOR THE CRUST:
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
FOR THE TART:
White Filling (recipe follows)
Fruit Topping (recipe follows)
TO PREPARE THE CRUST:
Heat oven to 300 degrees F.
In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if necessary.
Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare white filling; spread on cooled crust. Cover; refrigerate.
Prepare Fruit Topping and top as directed.
Cover and refrigerate assembled tart until just before serving.
WHITE FILLING
1 2/3 cups (one 10 oz. pkg.) Hershey's Premier White Chips or white chocolate chips
1/4 cup heavy whipping cream
1 (8 oz.) pkg. cream cheese, softened
In microwave-safe bowl, place Hershey's Premier White Chips and heavy cream. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese.
FRUIT TOPPING
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Assorted fresh fruit, sliced
In small saucepan, stir together sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool.
Meanwhile, arrange fruit on top of filling; carefully pour or brush cooled juice mixture over fruit.
QUICK HONEY DIJON DRESSING
From: Hensonian
Personally, I use vanilla yogurt, Grey Poupon and honey all to taste. Works for me.
HONEY MUSTARD DRESSING
Source: dan hirschi via KNX Food News, 1990's
From: Vicki,La
Makes about 6 1/4 cups
Dan: "This was written down as announced on the radio. I can't guarantee it's exactly as was given on the radio, but it seems to work."
3 cups mayonnaise
1 cup oil
1/2 cup honey
1/2 cup sugar
1/2 cup Dijon mustard
1/4 cup white vinegar
1/4 cup onions
1/4 cup chopped fresh parsley
Mix all ingredients together in food processor.
THE RED LION INN VEAL OSCAR
Source: The Red Lion Inn, Stockbridge, Massachusetts
From: Candy,VA
Makes 4 servings
4 (5 oz each) slices of veal
All purpose flour
Salt and pepper, to taste
Butter
1/2 cup crab meat
12 asparagus spears
Hollandaise Sauce (see recipe)
Pound veal until thin. Dredge veal in flour and season with salt and pepper to taste. Saute veal in butter.
Remove veal to serving platter; place some of the crab meat on each piece of veal, and top each serving with 3 asparagus spears.
Serve with Hollandaise sauce.
HONEY-MUSTARD DRESSING
Source: Southern Living Magazine
From: Vicki,La
Makes 1 cup
1/2 cup olive oil
2 Tbsp. Dijon mustard
4 Tbsp. raspberry or red wine vinegar
2 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
Combine all ingredients in a jar; cover tightly, and shake vigorously.
CAJUN SHRIMP
From: Vicki,La
Makes 2 servings
1 lb. shrimp (3-4 inch without heads)
1/4 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. crushed hot pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/8 tsp. dried oregano
3 Tbsp. butter
1 1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
1/2 cup beer, room temperature
Shell and devein shrimp; rinse and set aside.
Grind dry seasonings together in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes.
Remove shrimp and reduce sauce in pan, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.
CAJUN SCALLOPS, SHRIMP OR CHICKEN
From: Vicki,La
"This recipe can be made with scallops, shrimp, chicken or a combination of all three."
6 slices bacon
Vegetable oil
3 boneless chicken breasts, cut into bite sized pieces (or 2/3 pound shrimp, cleaned and deveined or 2/3 pound scallops)
1/4 cup hot pepper sauce
2 Tbsp. Dijon mustard
3 cloves garlic, minced
1 tsp oregano
1 tsp chili powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp ground black pepper
Hot cooked white rice (for serving)
Saute bacon until crisp. Set bacon aside.
Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil-fat mixture, brown chicken.
Combine remaining ingredients, except bacon and rice, and add to chicken; mix well. Add bacon. Simmer until chicken (or scallops or shrimp) is just done.
Serve over hot white rice.
VARIATIONS:
- Can make lighter by using only oil.
- Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili powder to "cool off".
DEVILED CRAB
Source: Reader's digest
From: Vicki,La
Makes 4 servings
2 tablespoons unsalted butter or margarine, divided use
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon ground cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, bits of shell and cartilage removed
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
Lemon peel (optional, to garnish)
Preheat broiler.
TO PREPARE THE CRAB MIXTURE:
In medium-size heavy saucepan, melt 1 tablespoon of the butter over moderate heat. Add the green onions and celery and cook until just tender, about 5 minutes. Blend in the flour and cook 3 minutes more. Add the milk and cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes.
TO PREPARE THE CRUMB MIXTURE:
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper. Stir in the crab meat and parsley, set aside.
Melt the remaining 1 tablespoon butter in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.
Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes or muffin holders. Sprinkle with equal amounts of the crumb mixture.
Broil 7- to 9-inches from the heat until browned, about 3-4 minutes. Garnish with strips of lemon peel, if desired.
MARGARITA PIE
From: CarolB, FL
1/2 cup butter or margarine, melted
1 1/4 cups pretzels, crushed
2 Tbsp. sugar
1 (14 oz.) can sweetened condensed milk
1 1/2 oz. Triple Sec (3 Tbsp.)
1 1/2 oz. Tequila (3 Tbsp.)
1/4 cup lime juice
2 cup thawed Cool Whip
Combine butter, pretzels and sugar; place in pie plate and mold into a pie shell then freeze.
Combine remaining ingredients; pour into pie crust, then freeze, covered for 4 to 5 hours.
Let stand 20 minutes before serving.
MICROWAVE PECAN BRITTLE
Source: unknown
Makes 6 servings
1 cup pecan halves
1 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Lightly grease a baking sheet; set aside.
Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes.
At the end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on HIGH 1 to 2 minutes more.
Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour.
Break into pieces and store in airtight container.
EASY PEANUT BUTTER CHOCOLATE FUDGE
Source: Vintage recipe clipping: Borden Eagle Brand Sweetened Condensed Milk label, not dated
Makes about 2 pounds
1 (12 ounce) package peanut butter flavored chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk, divided use
1/4 cup butter or margarine, divided use
1/2 cup chopped peanuts (optional)
1 (6 ounce) package semi-sweet chocolate morsels
In large saucepan, melt peanut butter chips, 1 cup sweetened condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts, if using. Spread mixture into wax paper-lined (8 inch) square pan.
In small saucepan, melt chocolate morsels, remaining sweetened condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares. Lightly cover leftovers.
HOMEMADE BUTTERSCOTCH PIE
Source: Norma DesVoignes, MI in Road Food Recipes - Diner Classics
From: CarolB, FL
"This pie was a popular choice of customers at the family-owned Oakview Restaurant in Kalamazoo, Michigan until it closed in the late 1960's. It's a classic American road food recipe."
3/4 cup dark brown sugar
3 tbsp cornstarch
pinch salt
3 egg yolks, slightly beaten
2 cups milk
2 tbsp butter
2 tsp vanilla
1 pre-baked pie shell
Meringue (see recipes) or whipped cream
Blend sugar, cornstarch and salt together; set aside.
Combine egg yolks and milk, then stir into sugar mixture. Simmer over medium heat until thickened. Stir in butter and vanilla.
Pour into your favorite pre-baked homemade pie shell. Top with Meringue or Whipped Cream.
LEMONADE ICE BOX PIE
From: CarolB, FL
"A great recipe when time is short and relatives are on the way! Now that I live in Florida, I tint it green and call it Key Lime Pie!"
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (9 ounce) container Cool Whip, thawed
1 (6 ounce) can lemonade concentrate, thawed
1 (9-inch) graham cracker pie crust
Mix condensed milk, Cool Whip and lemonade concentrate together.
Pour into crust. Refrigerate at least 4 hours or overnight before serving.
MsgID: 009488
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (26) - 09-20-97 Recipe ...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (26) - 09-20-97 Recipe ...
Board: Cooking Club at Recipelink.com
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