Recipe: Assorted Recipes (26) - 09-15-97 Recipe Swap (updated)
Recipe Collections26 ASSORTED RECIPES
Recipe Swap - September 15, 1997
RECIPES IN THIS FILE:
Marinated Beef Tenderloin
Broccoli Rice Strata With Cashews
Creamy Crabbies
Golden Split Pea and Sweet Potato Soup
Make ahead ideas
Mexican Lasagna
Almond Chicken Casserole
Overnight French Toast
Making pasta in advance
Sour Cream Chicken
More make ahead ideas
Overnight Coffee Cake
Sesame Lemon Chicken
Acorn Squash Stuffed with Sausage and Apples
Almond Chicken Casserole
Myra's Marinated Mushrooms
Brie and Herb Cheeses in Pastry
Easy One-Dish Ham Bake
Marinade for Lamb or Goat
Ginger Marinade
Lemon Mushroom Dressing
Crock Pot Recipe For Pork Chops
Peaches 'n Cream Cheesecake
Peach Mess
Quick and Easy Cookie Mix
Layered Cookie Mix in a Jar
MARINATED BEEF TENDERLOIN
Adapted from source: Better Homes and Gardens After Work Cook Book, 1974
Makes 4-6 servings
1/2 cup catsup
1/2 cup water
1 envelope Italian salad dressing mix
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 (2 pound) beef tenderloin
ADVANCE PREPARATION:
Combine catsup, 1/2 cups water, (dry) dressing mix, mustard, Worcestershire sauce and pepper; set aside.
Pierce meat with fork on all sides. Place meat in plastic bag. Set in a deep bowl. Add marinade to bag, Close and refrigerate up to 24 hours. Occasionally press bag against meat to distribute marinade.
WHEN READY TO COOK:
Remove meat from bag. Pour marinade into a small saucepan and boil for a few minutes. Reserve some marinade for basting and keep the remaining marinade warm for serving.
Roast meat on rack in shallow roasting pan at 425 degrees F till desired doneness. Baste occasionally with reserved marinade.
Spoon the marinade saved for serving over sliced meat.
BROCCOLI RICE STRATA WITH CASHEWS
Adapted from source: Creme de Colorado Cookbook by the Junior League of Denver
Makes 10 servings
1 1/2 cups brown rice, raw (will expand when cooked--this is the measure of
rice before cooking)
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
1/2 teaspoon dried dill weed (1/2 tablespoon if using fresh)
1 teaspoon dried thyme (1 tablespoon if using fresh)
1 teaspoon dried oregano (1 tablespoon if using fresh)
1/2 bunch parsley, minced
1/2 pound mushrooms, sliced
1 green bell pepper, thinly sliced
2 pounds broccoli, cut into flowerets with tough stalks discarded
1/2 cup unsalted cashews
1/2 pound Gruyere cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 pint sour cream, at room temperature
Cook the 1 1/2 cups of brown rice according to package directions. In large Skillet, heat oil and saute onion and garlic with dill, thyme and oregano. When vegetables are tender, add parsley, mushrooms and green pepper. Continue cooking for 2 minutes, then stir in broccoli. Saute until broccoli Is crisp-tender. Add nuts and remove from heat. Spread rice over bottom of a 9x13-inch baking dish. Cover with vegetable Mixture. Sprinkle with both cheeses and cover with sour cream. (If you are Making this ahead, cover and refrigerate at this point.)
Bake at 350 degrees F for 20 minutes (30 minutes if you made it ahead and Refrigerated it) or until mixture is bubbling and cheese is melted.
CREAMY CRABBIES
Source: Anne Hughes
Makes 30 appetizers
These freeze beautifully and are soooo good! (They were originally called Creamy Crabmeat in Toast Cups, but over the years got nicknamed "Creamy Crabbies.")
2 loaves Pepperidge Farm Thin Sliced White Bread
1 cup butter or margarine
1/4 cup flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon minced green onion
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
Dash ground black pepper
1 (7 1/2 oz) can crabmeat, drained and flaked
Preheat oven to 450 degrees F.
Cut circles from bread, about 2 3/4-inch round. Brush rounds on both sides with melted butter and press into tiny muffin-pan cups.
Bake for 5 minutes or until golden brown.
Melt butter in a medium-sized saucepan. Stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly until thickened and bubbly. Stir in cheese until melted. Add remaining ingredients, except crabmeat. Stir in crabmeat. Fill each toast cup with 1 tablespoon of the mixture.
May be frozen at this point.
Bake frozen cups in hot oven (400 degrees F) for 15 minutes or until piping hot.
Golden Split Pea and Sweet Potato Soup
Source: The Moosewood Collective, Ithaca NY in Bon Appetit magazine, January 1992
Makes 6 servings
1 tbsp vegetable oil
1 onion, chopped
1 jalapeno chili, seeded and minced
1 tbsp minced fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cinnamon
7 cups water (or more)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tbsp nonfat yogurt
6 lime slices
Fresh cilantro; chopped
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.
Grilled Chicken Salad
Source: flewellen
Marinate chicken the night before in your favorite mixture, mine is a good for your heart mix, mixed with a little soy sauce. Pull out the "salad in a bag" and chop any onions, cucumbers, mushrooms or whatever else you like, the night before.
Come home, grill the chicken. Get out the salad mix add a little cheese (my fave) and some garlic toast.
Salisbury Steak
Source: flewellen
Grill extra hamburgers, say maybe on a Saturday when you are already at the grill. Freeze any unused burgers.
Buy a can of already made gravy (I suggest Heinz savory brown). Put the hamburgers in a pan with the gravy until the hamburger is hot and the gravy is boiling slowly, you don't want to evaporate the gravy.
I make my mashed potatoes ahead of time, the night before of that morning and refrigerate.
Serve with vegetables out of the can, or frozen.
Chicken Pot Pie
Source: flewellen
I use Bisquick for the crust/topping.
Open a can of cooked chicken breast, or you can boil/bake your own.
Cook fresh/frozen carrots, peas and potatoes in chicken bouillon/water mixture (I use about 2/3 of a bouillon cube to about 1 cup of water) and add one can of cream of celery soup. Combine in a glass baking dish with the chicken and stir.
Prepare Bisquick for biscuit batter. Spread batter over the chicken/vegetable. Bake at 350 degrees F until the topping is tan/light brown.
Shish Kabobs
Source: flewellen
Marinate the chicken/pork/beef the night before, again mine is the good for your heart mix and soy.
The next day when you are ready to grill, chop onions, mushrooms, peppers or whatever else you like on your shish kabob.
While you are grilling the shish kabobs prepare rice.
Serve the shish kabob over rice with your favorite sauce. I usually serve a vegetable along with it.
Any of the marinades I said to do overnight can be done in your 1 to 3 hour time frame, it depends on your meat.
Cornish Game Hens
Source: Wendymc
Betsy, NY (9:23:28 pm) :
One of my favorites, when I go to the mountains (especially if I am traveling to get there via car and taking food) is Cornish hens. I make them ahead of time. They are wonderful re-warmed, or served at room temperature. Depending on what I have or feel like, I will make them with either a wild rice stuffing (wild/brown/ pecan mixture with herbs dried fruit and nuts) or a dilled sausage bread stuffing. If you make ahead, simply wrap well and keep cool for the trip.
I always cut the hens in half, and serve with generous amounts of the stuffing. I also serve a good, creative salad, roasted asparagus or other green vegetable, a fresh baguette/butter, and fruit. All can be prepared ahead, and served room temperature. Also, if you use ziplock bags to carry, nothing will take up much room in your cooler(s), saving space for the much needed wine. The only thing you really need to do is dress the salad, which shouldn't be done ahead. It makes a nice, easy, first dinner or lunch on a trip.
Mexican Lasagna
Source: Miguel Ravago: Fonda San Miguel, Austin, Texas
Makes 9 servings
"Instead of using the standard tomato sauce this southwestern corn tortilla lasagna features a tangy, spicy tomatillo sauce."
1/2 lb ground chuck
1/2 lb ground pork
4 oz chorizo sausage, casings removed, crumbled
Salt and pepper, to taste
1 tbsp corn oil (plus 3/4 cup for frying)
3 medium-size zucchini, thinly sliced
1 cup corn kernels (fresh or thawed)
18 corn tortillas
2 cups shredded Monterey jack cheese (1/2 lb)
2 cups shredded yellow Cheddar cheese (1/2 lb)
6 cups Tomatillo Sauce (recipe follows)
2 cups sour cream
1 tbsp milk
In a large nonstick skillet, cook the chuck, pork and chorizo over moderately high heat, breaking up the meat with a wooden spoon, until cooked through, about 12 minutes. Transfer the meat to a strainer and drain off the excess fat. Spoon the meat into a bowl and season with salt and pepper.
Wipe out the skillet, add 1 tablespoon of the corn oil and heat. Add the zucchini and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the corn to the skillet and cook until just tender, 2 to 3 minutes. Season with salt and pepper.
In a small skillet, heat the remaining 3/4 cup corn oil over moderate heat until the oil is shimmering. Using tongs and working with 1 tortilla at a time, submerge the tortillas in the hot oil for 10 seconds; they should remain pliable. Transfer to a baking sheet lined with paper towels to drain.
Preheat the oven to 375 degrees F. Lightly oil a 9x13-inch nonreactive baking dish.
Arrange 6 overlapping tortillas in the baking dish. Cover with 1/2 of the meat mixture, half of the vegetables, 3/4 cup each of the Monterey Jack and Cheddar cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Repeat the layering process with another 6 tortillas, the remaining meat and vegetables, another 3/4 each of the cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Top with the remaining 6 tortillas.
(The lasagna may be assembled up to 2 days ahead and refrigerated, covered. Refrigerate the remaining Tomatillo Sauce, cheeses and sour cream separately. Let the lasagna stand at room temperate 2 hours before baking).
Drizzle the lasagna with 1 cup of the Tomatillo Sauce and sprinkle with the remaining cheeses.
Bake for about 50 minutes, until the lasagna is heated through.
Meanwhile warm the remaining Tomatillo Sauce in a small nonreactive saucepan over moderately low heat.
In a small bowl, combine the remaining 1/2 cup sour cream with the milk and drizzle over the hot lasagna.
Serve with the warm tomatillo sauce alongside.
FOR THE TOMATILLO SAUCE
Makes about 6 cups
The sauce may be prepared 1 day ahead. Cover and refrigerate.
3 lbs tomatillos, husked, seeded coarsely chopped
Serrano peppers (to taste)
4 cups water
5 cloves garlic, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
Salt, to taste
In a large nonreactive saucepan, combine the tomatillos and Serranos with 4 cups of the water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer until the tomatillos are tender, about 12 minutes. Drain, reserving 1/2 cup of the liquid.
Working in batches in a blender or food processor, puree the tomatillo mixture with the garlic and cilantro and transfer to a bowl. If necessary, stir in some of the reserved cooking liquid to thin the sauce to a pouring consistency. Season with salt.
ALMOND CHICKEN CASSEROLE
From: Dee, OK
Makes 4-6 servings
This dish refrigerates well and freezes well so it can be prepared ahead.
5 cups diced chicken breast
4 cups cooked rice
2 cups chicken broth
1 (10 3/4 oz) can condensed cream mushroom soup
1 cup chopped celery
1 (8 oz) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1/2 cup mayonnaise
1/2 cup plain yogurt
3 tbsp chopped onion
2 tbsp lemon juice
Salt and ground white pepper, to taste
3 cups corn flakes
2/3 cup butter, melted
Mix together chicken, rice, broth, (undiluted) soup, celery, water chestnuts, 1 cup almonds, mayonnaise, yogurt, onion, lemon juice, salt and pepper. Put into a large buttered casserole dish.
Mix together the corn flakes, remaining 1/2 cup almonds and butter; top the casserole with this mixture.
Bake in a preheated 350 degree F oven for 35-45 minutes or until chicken is done.
Risa G., NJ: Here is a breakfast to put together the night before:
Overnight French Toast
Source: So Fat, Low Fat, No Fat
8 slices (3/4-inch thick) French bread
1 cup egg substitute (equal to 4 eggs)
1 cup skim milk
1 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Place bread in one layer in a 13x9x2-inch baking dish.
Combine the egg substitute, milk, sugar, vanilla and cinnamon. Beat well. Pour over the bread; turn each slice of bread to coat evenly. Cover and refrigerate up to 8 hours.
To serve:
Heat a nonstick skillet and dry-fry the bread on both sides. Serve with hot syrup (light).
Making pasta in advance
Source: Sharon & Bengt
In restaurants they cook big batches of pasta then store it in water with a bit of oil added to keep the pasta from sticking. You could cook the pasta in advance; cool it so it will stop cooking by running it under cold water, then put it in a big ziplock bag and pour some olive oil into it. Seal up the bag and shake it all round. In my experience you could store the pasta a week or more this way without it going sour. It sours if you store it in water without rinsing it everyday.
Happy reheating,
Chef Sharon
SOUR CREAM CHICKEN
Source: jeanette
This dish is really good as a reheated leftover. (if there are any left though) I like taking it to work the next day, and don't mind eating it for several days if necessary.
This meal can be prepared ahead of time and stored in the fridge. You need someone to put the chicken in about 2 hours ahead of time, unless you can preset the oven.
Whole frying chicken (if frozen, defrost all the way through first by putting it in the fridge or another method you can think of)
Cream of mushroom soup - this is the sauce, so be generous to yourself - 2 cans is usually plenty (this means more rice will be eaten, hmm?)
Canned mushrooms - fresh ones can be used as well, if there are any left. Don't drain the can quite yet.
Carrots - slice the carrots at a slight angle like Chinese sausages - I never seem to have added enough carrots to the recipe.
Sour cream - this is the equivalent tenderizer, so don't forget to add it.
Stuff the chicken with some of the mushrooms. If the chicken seems a bit dry, you should add some of the mushroom juice. Cover the chicken with Cream of Mushroom soup. If you put 2 chickens in a pot, still use only two cans (that pot is only so big). Smear the cream of mushroom on the chicken. Add the carrots on the beside the chicken, right in the cream of mushroom mess.
Put the lid on. Put in oven for about 2 hours at 350 degrees F. Check on the chicken to make sure it isn't drying up when you get back from skiing. Smear the sour cream all over the chicken and resume cooking. You can also check if the chicken needs extra cooking time because usually I only cook ONE chicken at a time.
Serve with rice. LOTS of rice is good, because the sauce is REALLY YUMMY. (Gosh, I wish I could be there. Now I'm hungry) Our family of "vultures" doesn't usually like to eat rice. On sour cream chicken night, we make about 6 cups of rice, in comparison to the usual 3* cups.
SESAME LEMON CHICKEN
Source: Bon Appetit Light and Easy Special
Makes 8 servings
6 whole chicken breasts, halved horizontally
7 dried black Chinese mushrooms (optional)
FOR THE MARINADE:
1 large garlic clove
1 piece fresh ginger, 1/2-inch long, peeled and halved
1/4 cup dry sherry
2 tbsp fresh lemon juice
2 tsp corn starch
1 tsp oriental sesame oil
1 tsp vegetable oil
FOR THE SAUCE:
1/3 cup fresh lemon juice
1/4 cup dry sherry
1/4 cup honey
1/4 cup chicken stock
2 tbsp light soy sauce
2 tbsp dark soy sauce
Freshly-ground black pepper, to taste
1 1/2 tsp salt
FOR STIR-FRYING:
2 tbsp peanut oil, divided use
2 tbsp oriental sesame oil, divided use
1/4 cup sesame seeds, toasted
2 small lemons, scored, ends cut flat, and sliced thin, divided use
Hot cooked rice (for serving)
Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl.
If using, soak dried mushrooms in hot water for 30 minutes; drain well and shred.
TO MARINADE THE CHICKEN:
Mince garlic and ginger in food processor. Add remaining ingredients for the marinade and process for 2 seconds (marinade can be prepared up to 2 days ahead and refrigerated.)
Pour marinade over chicken, turning to coat. Cover and marinate for 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally.
TO PREPARE THE SAUCE:
Mix together all of the ingredients for the sauce in a food processor until well-blended. Set aside.
TO STIR-FRY:
Heat wok or large skillet over high heat. Add 1 tablespoon each peanut and sesame oil. Add chicken and stir-fry quickly until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a bowl or large plate as they cook. Repeat with remaining oil and chicken. (NOTE: Recipe can be prepared ahead to this point and refrigerated.)
Return all of chicken to wok, add mushrooms (if using), sesame seeds, and sauce; stir-fry until heated through. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper.
Arrange on warmed serving platter. Garnish with remaining lemon slices and serve with fluffy white rice.
Acorn Squash Stuffed with Sausage and Apples
Source: Darlene Lindgard
Makes 4 servings
1 lb sausage meat
1 small onion, finely chopped
2 apples, cored and chopped
1/2 tsp oregano
salt to taste
2 acorn squash, halved, seeds removed
1/4 cup water
Brown sausage meat well and break into small pieces. Drain well. Combine meat with onion, apples, oregano, and salt. Generously fill each squash half with the mixture and arrange halves in the slow cooker in staggered layers. Pour about 1/4 cup water into the bottom of the cooker.
Cover crock pot and cook on LOW for 6 to 8 hours, until squash is tender. Serve at once with hot buttered rice.
MYRA'S MARINATED MUSHROOMS
Source: Bob Morrell
Both my children wolfed the mushrooms down. I cannot impress you with what a remarkable statement that is! It is a wonderful flavor. As someone who had believed that mushrooms could only be served effectively with cheese, this was a revelation. It is a meal to fix on a weekend, refrigerate, then serve during the week....
"Just put them on and let them cook. They are firm & delicious"
PREPARE AHEAD COOK: 11 HOURS (YES, 11 HOURS)
1 pound real butter
4 pounds extra large "WHOLE" fresh mushrooms
1 quart(yes, 1 QUART) burgundy wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground pepper
1 TBSP msg (Accent)
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
salt to taste
Combine all ingredients(except salt) in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms taste for salt (I did not add any salt) refrigerate reheat serve in a hot chafing dish (optional) Note from Carroll: I cut this recipe in half but I used about 3 pounds of mushrooms.
This served about 6 for a meal.
Note from Robert: If your guests eat them the way I did, the above will not serve 6 - it will only serve 4.
Brie and Herb Cheeses in Pastry
Source: Michelle in N.O.
Recipe from: Bon Appetit magazine - May, 1988
Puff pastry - 1 10x19-inch frozen sheet, thawed
14 oz brie - a whole wheel [we also do this on a small wheel of brie, too]
8 oz garlic and herb semisoft cheese (one brand is Rondele)
1 egg - beaten to blend
1 Tbsp water
Lightly flour baking sheet. Place puff pastry on prepared sheet and roll out gently to remove fold lines. Place Brie in center of pastry. Spread 1 package semisoft cheese on Brie. Turn Brie over. Spread remaining semisoft cheese on second side of Brie. Bring pastry up around sides and over cheese, wrapping completely and trimming excess pastry. Turn over and place seam side down. (Using a toothpick, poke lots of holes in the top of the pastry before putting decorations on; this helps to keep decorations from popping off when pastry wrapped around cheese cooks and expands; this is a note from me after making this several times.) Gather pastry scraps; reroll and cut out decorations to place on top of pastry if desired (round balls to constitute grapes; several leaves connected by stems to pile of grapes; photo shows bunch of grapes connected to three leaves, two medium, one large.) (Can be prepared one day ahead. Cover and refrigerate.
Bring to room temperature before baking.) Combine egg and water. Brush over top.
Preheat oven to 375F. Bake pastry until golden brown, 30 to 35 minutes. LET STAND 10 minutes before serving. Serve warm.
EASY ONE-DISH HAM BAKE
Makes 8 servings
1 (16 oz.) pkg. frozen cuts broccoli, thawed and drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cheddar cheese soup
2 1/2 cups milk, divided use
3 cups cut-up ham (or cooked chicken, turkey or beef)
1/2 tsp onion powder
2 cups Bisquick baking mix
Chopped fresh parsley
Heat oven to 450 degrees F.
Mix broccoli, (undiluted) soups, 1 cup milk, the ham and onion powder in ungreased 13x9x2-inch baking dish.
Mix baking mix and remaining 1 1/2 cups milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes before serving.
MARINADE FOR LAMB OR GOAT
Source: Justin Wilson's Outdoor Cooking with Inside Help
4 cups Chablis wine
1 cup green creme de menthe
1 cup soy sauce
1 cup water
2 tablespoons louisiana hot sauce
2 tablespoons olive oil
1 tablespoon onion powder
1 teaspoon crushed dried mint
Mix all ingredients for the marinade together.
Marinade lamb or goat in refrigerator 6 to 12 hours.
Boil the used marinade. Use it as a basting sauce as the meat cooks.
GINGER MARINADE
From: Kathy-Idaho
1/2 cup honey
1/2 cup oil
1/2 cup lemon juice (or wine)
1 tsp ground ginger
1/2 tsp dried garlic
Combine all ingredients together in a jar and shake well. Add meat and refrigerate overnight. Boil used marinade if being used for basting.
LEMON MUSHROOM DRESSING
From: Kathy-Idaho
1/2 lb. fresh mushrooms
1/2 cup oil
1/2 cup lemon juice
1 tablespoon dried minced onion
2 tsp. salt
1/2 tsp. sugar or honey
1/2 tsp. ground black pepper
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano,
1/4 tsp. minced garlic
Wash mushrooms, pat dry and slice thinly; set aside.
Combine the remaining ingredients a in jar and shake.
Place the mushrooms in a bowl. Pour marinade over and cover. Leave in refrigerator overnight.
Stir before using.
CROCK POT RECIPE FOR PORK CHOPS
From: sara, ga
5-6 pork chops
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 c. vinegar
Salt and pepper
Brown chops lightly on both sides in skillet. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Season chops and arrange in slow cooker. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours.
sara, ga: here are 2 more peach recipes.
PEACHES 'N CREAM CHEESECAKE
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkg. dry vanilla pudding mix, not instant
3 tbsp. margarine, softened
1 egg
1/2 c. milk1 (15-20 oz.) can sliced peaches (cling type) or pineapple chunks, well drained, reserve juice
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Grease bottom and sides of 9" deep dish or 10" pie pan. Combine in large mixer bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place over batter. Combine in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1" of edge of batter. Combine. Sprinkle over cream cheese filling. Bake at 350 degrees for 35 to 40 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
PEACH MESS
2 cans (16 oz. each) sliced peaches, drained
1 box (18 3/4 oz.) yellow cake mix
2 1/2 sticks (1 1/4 c.) butter
Spread peaches in a 13x9 inch baking dish. Sprinkle dry cake mix on top. Cut butter into chunks or melt it. Spread over top of cake mix. Bake at 350 degrees for about 40 minutes. Cool slightly before serving. Good warm or cold.
sara, ga:
QUICK AND EASY COOKIE MIX
Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jello -- any flavor (orange, lemon, cherry)
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
2 1/2 cups flour
This makes about 4 cups mix, enough to fill a quart sized jar.
To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia Attach directions (below) for baking the cookies
QUICK AND EASY COOKIES
Makes about 2 1/2 dozen cookies
Mix together in a bowl:
3/4 cup shortening
2 eggs
1 tsp. vanilla.
Add:
Entire contents of cookie mix in jar (above recipe)
Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat. Bake at 350 degrees F for 7-10 minutes until done but
not browned.
sara, ga: here's the other one:
LAYERED COOKIE MIX
Layer ingredients in a quart sized canning jar in the following order:
1 cup chopped nuts (pecans or walnuts)
1 (6 ounce) package semi sweet chocolate morsels
1 cup Butterscotch chips
1 cup flaked coconut
1 1/2 cups graham cracker crumbs (in a separate bag on top of other layers)
To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia Attach directions for baking the cookies.
LAYERED COOKIES
Makes about 36 bars
Preheat oven to 350 degrees F (or 325F if using glass dish.)
1/2 cup butter
Cookie mix (above recipe)
1 (14 ounce) can sweetened condensed milk
In 13x9-inch baking pan, melt 1/2 cup butter. Sprinkle graham cracker crumbs over butter. Top with remaining contents of jar. Press down firmly. Pour one can sweetened condensed milk over all.
Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting into bars. Loosely cover any leftovers.
Recipe Swap - September 15, 1997
RECIPES IN THIS FILE:
Marinated Beef Tenderloin
Broccoli Rice Strata With Cashews
Creamy Crabbies
Golden Split Pea and Sweet Potato Soup
Make ahead ideas
Mexican Lasagna
Almond Chicken Casserole
Overnight French Toast
Making pasta in advance
Sour Cream Chicken
More make ahead ideas
Overnight Coffee Cake
Sesame Lemon Chicken
Acorn Squash Stuffed with Sausage and Apples
Almond Chicken Casserole
Myra's Marinated Mushrooms
Brie and Herb Cheeses in Pastry
Easy One-Dish Ham Bake
Marinade for Lamb or Goat
Ginger Marinade
Lemon Mushroom Dressing
Crock Pot Recipe For Pork Chops
Peaches 'n Cream Cheesecake
Peach Mess
Quick and Easy Cookie Mix
Layered Cookie Mix in a Jar
MARINATED BEEF TENDERLOIN
Adapted from source: Better Homes and Gardens After Work Cook Book, 1974
Makes 4-6 servings
1/2 cup catsup
1/2 cup water
1 envelope Italian salad dressing mix
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 (2 pound) beef tenderloin
ADVANCE PREPARATION:
Combine catsup, 1/2 cups water, (dry) dressing mix, mustard, Worcestershire sauce and pepper; set aside.
Pierce meat with fork on all sides. Place meat in plastic bag. Set in a deep bowl. Add marinade to bag, Close and refrigerate up to 24 hours. Occasionally press bag against meat to distribute marinade.
WHEN READY TO COOK:
Remove meat from bag. Pour marinade into a small saucepan and boil for a few minutes. Reserve some marinade for basting and keep the remaining marinade warm for serving.
Roast meat on rack in shallow roasting pan at 425 degrees F till desired doneness. Baste occasionally with reserved marinade.
Spoon the marinade saved for serving over sliced meat.
BROCCOLI RICE STRATA WITH CASHEWS
Adapted from source: Creme de Colorado Cookbook by the Junior League of Denver
Makes 10 servings
1 1/2 cups brown rice, raw (will expand when cooked--this is the measure of
rice before cooking)
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
1/2 teaspoon dried dill weed (1/2 tablespoon if using fresh)
1 teaspoon dried thyme (1 tablespoon if using fresh)
1 teaspoon dried oregano (1 tablespoon if using fresh)
1/2 bunch parsley, minced
1/2 pound mushrooms, sliced
1 green bell pepper, thinly sliced
2 pounds broccoli, cut into flowerets with tough stalks discarded
1/2 cup unsalted cashews
1/2 pound Gruyere cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 pint sour cream, at room temperature
Cook the 1 1/2 cups of brown rice according to package directions. In large Skillet, heat oil and saute onion and garlic with dill, thyme and oregano. When vegetables are tender, add parsley, mushrooms and green pepper. Continue cooking for 2 minutes, then stir in broccoli. Saute until broccoli Is crisp-tender. Add nuts and remove from heat. Spread rice over bottom of a 9x13-inch baking dish. Cover with vegetable Mixture. Sprinkle with both cheeses and cover with sour cream. (If you are Making this ahead, cover and refrigerate at this point.)
Bake at 350 degrees F for 20 minutes (30 minutes if you made it ahead and Refrigerated it) or until mixture is bubbling and cheese is melted.
CREAMY CRABBIES
Source: Anne Hughes
Makes 30 appetizers
These freeze beautifully and are soooo good! (They were originally called Creamy Crabmeat in Toast Cups, but over the years got nicknamed "Creamy Crabbies.")
2 loaves Pepperidge Farm Thin Sliced White Bread
1 cup butter or margarine
1/4 cup flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon minced green onion
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
Dash ground black pepper
1 (7 1/2 oz) can crabmeat, drained and flaked
Preheat oven to 450 degrees F.
Cut circles from bread, about 2 3/4-inch round. Brush rounds on both sides with melted butter and press into tiny muffin-pan cups.
Bake for 5 minutes or until golden brown.
Melt butter in a medium-sized saucepan. Stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly until thickened and bubbly. Stir in cheese until melted. Add remaining ingredients, except crabmeat. Stir in crabmeat. Fill each toast cup with 1 tablespoon of the mixture.
May be frozen at this point.
Bake frozen cups in hot oven (400 degrees F) for 15 minutes or until piping hot.
Golden Split Pea and Sweet Potato Soup
Source: The Moosewood Collective, Ithaca NY in Bon Appetit magazine, January 1992
Makes 6 servings
1 tbsp vegetable oil
1 onion, chopped
1 jalapeno chili, seeded and minced
1 tbsp minced fresh ginger
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp ground cinnamon
7 cups water (or more)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tbsp nonfat yogurt
6 lime slices
Fresh cilantro; chopped
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.
Grilled Chicken Salad
Source: flewellen
Marinate chicken the night before in your favorite mixture, mine is a good for your heart mix, mixed with a little soy sauce. Pull out the "salad in a bag" and chop any onions, cucumbers, mushrooms or whatever else you like, the night before.
Come home, grill the chicken. Get out the salad mix add a little cheese (my fave) and some garlic toast.
Salisbury Steak
Source: flewellen
Grill extra hamburgers, say maybe on a Saturday when you are already at the grill. Freeze any unused burgers.
Buy a can of already made gravy (I suggest Heinz savory brown). Put the hamburgers in a pan with the gravy until the hamburger is hot and the gravy is boiling slowly, you don't want to evaporate the gravy.
I make my mashed potatoes ahead of time, the night before of that morning and refrigerate.
Serve with vegetables out of the can, or frozen.
Chicken Pot Pie
Source: flewellen
I use Bisquick for the crust/topping.
Open a can of cooked chicken breast, or you can boil/bake your own.
Cook fresh/frozen carrots, peas and potatoes in chicken bouillon/water mixture (I use about 2/3 of a bouillon cube to about 1 cup of water) and add one can of cream of celery soup. Combine in a glass baking dish with the chicken and stir.
Prepare Bisquick for biscuit batter. Spread batter over the chicken/vegetable. Bake at 350 degrees F until the topping is tan/light brown.
Shish Kabobs
Source: flewellen
Marinate the chicken/pork/beef the night before, again mine is the good for your heart mix and soy.
The next day when you are ready to grill, chop onions, mushrooms, peppers or whatever else you like on your shish kabob.
While you are grilling the shish kabobs prepare rice.
Serve the shish kabob over rice with your favorite sauce. I usually serve a vegetable along with it.
Any of the marinades I said to do overnight can be done in your 1 to 3 hour time frame, it depends on your meat.
Cornish Game Hens
Source: Wendymc
Betsy, NY (9:23:28 pm) :
One of my favorites, when I go to the mountains (especially if I am traveling to get there via car and taking food) is Cornish hens. I make them ahead of time. They are wonderful re-warmed, or served at room temperature. Depending on what I have or feel like, I will make them with either a wild rice stuffing (wild/brown/ pecan mixture with herbs dried fruit and nuts) or a dilled sausage bread stuffing. If you make ahead, simply wrap well and keep cool for the trip.
I always cut the hens in half, and serve with generous amounts of the stuffing. I also serve a good, creative salad, roasted asparagus or other green vegetable, a fresh baguette/butter, and fruit. All can be prepared ahead, and served room temperature. Also, if you use ziplock bags to carry, nothing will take up much room in your cooler(s), saving space for the much needed wine. The only thing you really need to do is dress the salad, which shouldn't be done ahead. It makes a nice, easy, first dinner or lunch on a trip.
Mexican Lasagna
Source: Miguel Ravago: Fonda San Miguel, Austin, Texas
Makes 9 servings
"Instead of using the standard tomato sauce this southwestern corn tortilla lasagna features a tangy, spicy tomatillo sauce."
1/2 lb ground chuck
1/2 lb ground pork
4 oz chorizo sausage, casings removed, crumbled
Salt and pepper, to taste
1 tbsp corn oil (plus 3/4 cup for frying)
3 medium-size zucchini, thinly sliced
1 cup corn kernels (fresh or thawed)
18 corn tortillas
2 cups shredded Monterey jack cheese (1/2 lb)
2 cups shredded yellow Cheddar cheese (1/2 lb)
6 cups Tomatillo Sauce (recipe follows)
2 cups sour cream
1 tbsp milk
In a large nonstick skillet, cook the chuck, pork and chorizo over moderately high heat, breaking up the meat with a wooden spoon, until cooked through, about 12 minutes. Transfer the meat to a strainer and drain off the excess fat. Spoon the meat into a bowl and season with salt and pepper.
Wipe out the skillet, add 1 tablespoon of the corn oil and heat. Add the zucchini and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the corn to the skillet and cook until just tender, 2 to 3 minutes. Season with salt and pepper.
In a small skillet, heat the remaining 3/4 cup corn oil over moderate heat until the oil is shimmering. Using tongs and working with 1 tortilla at a time, submerge the tortillas in the hot oil for 10 seconds; they should remain pliable. Transfer to a baking sheet lined with paper towels to drain.
Preheat the oven to 375 degrees F. Lightly oil a 9x13-inch nonreactive baking dish.
Arrange 6 overlapping tortillas in the baking dish. Cover with 1/2 of the meat mixture, half of the vegetables, 3/4 cup each of the Monterey Jack and Cheddar cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Repeat the layering process with another 6 tortillas, the remaining meat and vegetables, another 3/4 each of the cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Top with the remaining 6 tortillas.
(The lasagna may be assembled up to 2 days ahead and refrigerated, covered. Refrigerate the remaining Tomatillo Sauce, cheeses and sour cream separately. Let the lasagna stand at room temperate 2 hours before baking).
Drizzle the lasagna with 1 cup of the Tomatillo Sauce and sprinkle with the remaining cheeses.
Bake for about 50 minutes, until the lasagna is heated through.
Meanwhile warm the remaining Tomatillo Sauce in a small nonreactive saucepan over moderately low heat.
In a small bowl, combine the remaining 1/2 cup sour cream with the milk and drizzle over the hot lasagna.
Serve with the warm tomatillo sauce alongside.
FOR THE TOMATILLO SAUCE
Makes about 6 cups
The sauce may be prepared 1 day ahead. Cover and refrigerate.
3 lbs tomatillos, husked, seeded coarsely chopped
Serrano peppers (to taste)
4 cups water
5 cloves garlic, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
Salt, to taste
In a large nonreactive saucepan, combine the tomatillos and Serranos with 4 cups of the water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer until the tomatillos are tender, about 12 minutes. Drain, reserving 1/2 cup of the liquid.
Working in batches in a blender or food processor, puree the tomatillo mixture with the garlic and cilantro and transfer to a bowl. If necessary, stir in some of the reserved cooking liquid to thin the sauce to a pouring consistency. Season with salt.
ALMOND CHICKEN CASSEROLE
From: Dee, OK
Makes 4-6 servings
This dish refrigerates well and freezes well so it can be prepared ahead.
5 cups diced chicken breast
4 cups cooked rice
2 cups chicken broth
1 (10 3/4 oz) can condensed cream mushroom soup
1 cup chopped celery
1 (8 oz) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1/2 cup mayonnaise
1/2 cup plain yogurt
3 tbsp chopped onion
2 tbsp lemon juice
Salt and ground white pepper, to taste
3 cups corn flakes
2/3 cup butter, melted
Mix together chicken, rice, broth, (undiluted) soup, celery, water chestnuts, 1 cup almonds, mayonnaise, yogurt, onion, lemon juice, salt and pepper. Put into a large buttered casserole dish.
Mix together the corn flakes, remaining 1/2 cup almonds and butter; top the casserole with this mixture.
Bake in a preheated 350 degree F oven for 35-45 minutes or until chicken is done.
Risa G., NJ: Here is a breakfast to put together the night before:
Overnight French Toast
Source: So Fat, Low Fat, No Fat
8 slices (3/4-inch thick) French bread
1 cup egg substitute (equal to 4 eggs)
1 cup skim milk
1 Tbsp. sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Place bread in one layer in a 13x9x2-inch baking dish.
Combine the egg substitute, milk, sugar, vanilla and cinnamon. Beat well. Pour over the bread; turn each slice of bread to coat evenly. Cover and refrigerate up to 8 hours.
To serve:
Heat a nonstick skillet and dry-fry the bread on both sides. Serve with hot syrup (light).
Making pasta in advance
Source: Sharon & Bengt
In restaurants they cook big batches of pasta then store it in water with a bit of oil added to keep the pasta from sticking. You could cook the pasta in advance; cool it so it will stop cooking by running it under cold water, then put it in a big ziplock bag and pour some olive oil into it. Seal up the bag and shake it all round. In my experience you could store the pasta a week or more this way without it going sour. It sours if you store it in water without rinsing it everyday.
Happy reheating,
Chef Sharon
SOUR CREAM CHICKEN
Source: jeanette
This dish is really good as a reheated leftover. (if there are any left though) I like taking it to work the next day, and don't mind eating it for several days if necessary.
This meal can be prepared ahead of time and stored in the fridge. You need someone to put the chicken in about 2 hours ahead of time, unless you can preset the oven.
Whole frying chicken (if frozen, defrost all the way through first by putting it in the fridge or another method you can think of)
Cream of mushroom soup - this is the sauce, so be generous to yourself - 2 cans is usually plenty (this means more rice will be eaten, hmm?)
Canned mushrooms - fresh ones can be used as well, if there are any left. Don't drain the can quite yet.
Carrots - slice the carrots at a slight angle like Chinese sausages - I never seem to have added enough carrots to the recipe.
Sour cream - this is the equivalent tenderizer, so don't forget to add it.
Stuff the chicken with some of the mushrooms. If the chicken seems a bit dry, you should add some of the mushroom juice. Cover the chicken with Cream of Mushroom soup. If you put 2 chickens in a pot, still use only two cans (that pot is only so big). Smear the cream of mushroom on the chicken. Add the carrots on the beside the chicken, right in the cream of mushroom mess.
Put the lid on. Put in oven for about 2 hours at 350 degrees F. Check on the chicken to make sure it isn't drying up when you get back from skiing. Smear the sour cream all over the chicken and resume cooking. You can also check if the chicken needs extra cooking time because usually I only cook ONE chicken at a time.
Serve with rice. LOTS of rice is good, because the sauce is REALLY YUMMY. (Gosh, I wish I could be there. Now I'm hungry) Our family of "vultures" doesn't usually like to eat rice. On sour cream chicken night, we make about 6 cups of rice, in comparison to the usual 3* cups.
SESAME LEMON CHICKEN
Source: Bon Appetit Light and Easy Special
Makes 8 servings
6 whole chicken breasts, halved horizontally
7 dried black Chinese mushrooms (optional)
FOR THE MARINADE:
1 large garlic clove
1 piece fresh ginger, 1/2-inch long, peeled and halved
1/4 cup dry sherry
2 tbsp fresh lemon juice
2 tsp corn starch
1 tsp oriental sesame oil
1 tsp vegetable oil
FOR THE SAUCE:
1/3 cup fresh lemon juice
1/4 cup dry sherry
1/4 cup honey
1/4 cup chicken stock
2 tbsp light soy sauce
2 tbsp dark soy sauce
Freshly-ground black pepper, to taste
1 1/2 tsp salt
FOR STIR-FRYING:
2 tbsp peanut oil, divided use
2 tbsp oriental sesame oil, divided use
1/4 cup sesame seeds, toasted
2 small lemons, scored, ends cut flat, and sliced thin, divided use
Hot cooked rice (for serving)
Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl.
If using, soak dried mushrooms in hot water for 30 minutes; drain well and shred.
TO MARINADE THE CHICKEN:
Mince garlic and ginger in food processor. Add remaining ingredients for the marinade and process for 2 seconds (marinade can be prepared up to 2 days ahead and refrigerated.)
Pour marinade over chicken, turning to coat. Cover and marinate for 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally.
TO PREPARE THE SAUCE:
Mix together all of the ingredients for the sauce in a food processor until well-blended. Set aside.
TO STIR-FRY:
Heat wok or large skillet over high heat. Add 1 tablespoon each peanut and sesame oil. Add chicken and stir-fry quickly until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a bowl or large plate as they cook. Repeat with remaining oil and chicken. (NOTE: Recipe can be prepared ahead to this point and refrigerated.)
Return all of chicken to wok, add mushrooms (if using), sesame seeds, and sauce; stir-fry until heated through. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper.
Arrange on warmed serving platter. Garnish with remaining lemon slices and serve with fluffy white rice.
Acorn Squash Stuffed with Sausage and Apples
Source: Darlene Lindgard
Makes 4 servings
1 lb sausage meat
1 small onion, finely chopped
2 apples, cored and chopped
1/2 tsp oregano
salt to taste
2 acorn squash, halved, seeds removed
1/4 cup water
Brown sausage meat well and break into small pieces. Drain well. Combine meat with onion, apples, oregano, and salt. Generously fill each squash half with the mixture and arrange halves in the slow cooker in staggered layers. Pour about 1/4 cup water into the bottom of the cooker.
Cover crock pot and cook on LOW for 6 to 8 hours, until squash is tender. Serve at once with hot buttered rice.
MYRA'S MARINATED MUSHROOMS
Source: Bob Morrell
Both my children wolfed the mushrooms down. I cannot impress you with what a remarkable statement that is! It is a wonderful flavor. As someone who had believed that mushrooms could only be served effectively with cheese, this was a revelation. It is a meal to fix on a weekend, refrigerate, then serve during the week....
"Just put them on and let them cook. They are firm & delicious"
PREPARE AHEAD COOK: 11 HOURS (YES, 11 HOURS)
1 pound real butter
4 pounds extra large "WHOLE" fresh mushrooms
1 quart(yes, 1 QUART) burgundy wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground pepper
1 TBSP msg (Accent)
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
salt to taste
Combine all ingredients(except salt) in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms taste for salt (I did not add any salt) refrigerate reheat serve in a hot chafing dish (optional) Note from Carroll: I cut this recipe in half but I used about 3 pounds of mushrooms.
This served about 6 for a meal.
Note from Robert: If your guests eat them the way I did, the above will not serve 6 - it will only serve 4.
Brie and Herb Cheeses in Pastry
Source: Michelle in N.O.
Recipe from: Bon Appetit magazine - May, 1988
Puff pastry - 1 10x19-inch frozen sheet, thawed
14 oz brie - a whole wheel [we also do this on a small wheel of brie, too]
8 oz garlic and herb semisoft cheese (one brand is Rondele)
1 egg - beaten to blend
1 Tbsp water
Lightly flour baking sheet. Place puff pastry on prepared sheet and roll out gently to remove fold lines. Place Brie in center of pastry. Spread 1 package semisoft cheese on Brie. Turn Brie over. Spread remaining semisoft cheese on second side of Brie. Bring pastry up around sides and over cheese, wrapping completely and trimming excess pastry. Turn over and place seam side down. (Using a toothpick, poke lots of holes in the top of the pastry before putting decorations on; this helps to keep decorations from popping off when pastry wrapped around cheese cooks and expands; this is a note from me after making this several times.) Gather pastry scraps; reroll and cut out decorations to place on top of pastry if desired (round balls to constitute grapes; several leaves connected by stems to pile of grapes; photo shows bunch of grapes connected to three leaves, two medium, one large.) (Can be prepared one day ahead. Cover and refrigerate.
Bring to room temperature before baking.) Combine egg and water. Brush over top.
Preheat oven to 375F. Bake pastry until golden brown, 30 to 35 minutes. LET STAND 10 minutes before serving. Serve warm.
EASY ONE-DISH HAM BAKE
Makes 8 servings
1 (16 oz.) pkg. frozen cuts broccoli, thawed and drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cheddar cheese soup
2 1/2 cups milk, divided use
3 cups cut-up ham (or cooked chicken, turkey or beef)
1/2 tsp onion powder
2 cups Bisquick baking mix
Chopped fresh parsley
Heat oven to 450 degrees F.
Mix broccoli, (undiluted) soups, 1 cup milk, the ham and onion powder in ungreased 13x9x2-inch baking dish.
Mix baking mix and remaining 1 1/2 cups milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes before serving.
MARINADE FOR LAMB OR GOAT
Source: Justin Wilson's Outdoor Cooking with Inside Help
4 cups Chablis wine
1 cup green creme de menthe
1 cup soy sauce
1 cup water
2 tablespoons louisiana hot sauce
2 tablespoons olive oil
1 tablespoon onion powder
1 teaspoon crushed dried mint
Mix all ingredients for the marinade together.
Marinade lamb or goat in refrigerator 6 to 12 hours.
Boil the used marinade. Use it as a basting sauce as the meat cooks.
GINGER MARINADE
From: Kathy-Idaho
1/2 cup honey
1/2 cup oil
1/2 cup lemon juice (or wine)
1 tsp ground ginger
1/2 tsp dried garlic
Combine all ingredients together in a jar and shake well. Add meat and refrigerate overnight. Boil used marinade if being used for basting.
LEMON MUSHROOM DRESSING
From: Kathy-Idaho
1/2 lb. fresh mushrooms
1/2 cup oil
1/2 cup lemon juice
1 tablespoon dried minced onion
2 tsp. salt
1/2 tsp. sugar or honey
1/2 tsp. ground black pepper
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano,
1/4 tsp. minced garlic
Wash mushrooms, pat dry and slice thinly; set aside.
Combine the remaining ingredients a in jar and shake.
Place the mushrooms in a bowl. Pour marinade over and cover. Leave in refrigerator overnight.
Stir before using.
CROCK POT RECIPE FOR PORK CHOPS
From: sara, ga
5-6 pork chops
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 c. vinegar
Salt and pepper
Brown chops lightly on both sides in skillet. Pour off excess fat. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Season chops and arrange in slow cooker. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours.
sara, ga: here are 2 more peach recipes.
PEACHES 'N CREAM CHEESECAKE
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkg. dry vanilla pudding mix, not instant
3 tbsp. margarine, softened
1 egg
1/2 c. milk1 (15-20 oz.) can sliced peaches (cling type) or pineapple chunks, well drained, reserve juice
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Grease bottom and sides of 9" deep dish or 10" pie pan. Combine in large mixer bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place over batter. Combine in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1" of edge of batter. Combine. Sprinkle over cream cheese filling. Bake at 350 degrees for 35 to 40 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
PEACH MESS
2 cans (16 oz. each) sliced peaches, drained
1 box (18 3/4 oz.) yellow cake mix
2 1/2 sticks (1 1/4 c.) butter
Spread peaches in a 13x9 inch baking dish. Sprinkle dry cake mix on top. Cut butter into chunks or melt it. Spread over top of cake mix. Bake at 350 degrees for about 40 minutes. Cool slightly before serving. Good warm or cold.
sara, ga:
QUICK AND EASY COOKIE MIX
Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jello -- any flavor (orange, lemon, cherry)
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
2 1/2 cups flour
This makes about 4 cups mix, enough to fill a quart sized jar.
To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia Attach directions (below) for baking the cookies
QUICK AND EASY COOKIES
Makes about 2 1/2 dozen cookies
Mix together in a bowl:
3/4 cup shortening
2 eggs
1 tsp. vanilla.
Add:
Entire contents of cookie mix in jar (above recipe)
Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat. Bake at 350 degrees F for 7-10 minutes until done but
not browned.
sara, ga: here's the other one:
LAYERED COOKIE MIX
Layer ingredients in a quart sized canning jar in the following order:
1 cup chopped nuts (pecans or walnuts)
1 (6 ounce) package semi sweet chocolate morsels
1 cup Butterscotch chips
1 cup flaked coconut
1 1/2 cups graham cracker crumbs (in a separate bag on top of other layers)
To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia Attach directions for baking the cookies.
LAYERED COOKIES
Makes about 36 bars
Preheat oven to 350 degrees F (or 325F if using glass dish.)
1/2 cup butter
Cookie mix (above recipe)
1 (14 ounce) can sweetened condensed milk
In 13x9-inch baking pan, melt 1/2 cup butter. Sprinkle graham cracker crumbs over butter. Top with remaining contents of jar. Press down firmly. Pour one can sweetened condensed milk over all.
Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting into bars. Loosely cover any leftovers.
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