Recipe: Assorted Recipes (26) Part 1 of 2 - 11-24-97 Recipe Swap (updated)

26 ASSORTED RECIPES - PART 1 (of 2)
Recipe Swap - November 24, 1997

RECIPES IN THIS FILE:
Chocolate Zucchini Nut Bread
Boysenberry, Cranberry and Pink Grapefruit Preserves
Shortbread Crust
Nutty Stuffed Mushrooms
Brown Rice and Pecan Dressing
Beef and Potato Casserole
Chicken Deluxe Casserole
Chicken Dressing Casserole
DJ's Mushroom Rice Bake
Broccoli Bake
Garlic Monkey Bread Ring
Basic Pierogi Dough
Pierogi (Polish Dumplings)
Easy Fruit Juice Jelly
Butternut Squash with Apples and Maple Syrup
Mandarin Orange Jello
Grand Marnier Glaze Carrots
Christmas Salad
Lemon Liqueur
Steamed Clams Livorno Style
Parmesan Wafers
Mike's Desert
Wild Rice Stuffing
Chicken Acapulco
Rock Cornish Hens A L'orange
Reindeer Cookies

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CHOCOLATE ZUCCHINI NUT BREAD
From: sallyn3
Makes 2 loaves

"Excellent quick bread. Very moist and sweet. This recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wisconsin and St Mary's Parishioners of Little Kohler, Wisconsin. This is one the recipes of Mary Niedermeyer."

2 cups sugar
1 cup vegetables oil
3 eggs
2 oz unsweetened baking chocolate, melted
2 cups grated, peeled zucchini
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp ground cinnamon
1/4 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
1/2 cup chocolate chips

Beat together sugar, oil and eggs.

Stir chocolate into egg mixture along with zucchini and vanilla; set aside.

Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9x5-inch loaf pans.

Bake at 350 degrees F for 1 hour.

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BOYSENBERRY, CRANBERRY AND PINK GRAPEFRUIT PRESERVES
Source: Bon Appetit, December 1995
From: Dawn
Makes about 4 generous cups

"Present this delightful tart-sweet spread in a glass jar that has been encircled with a ribbon. For a nice touch, tie a spoon into the bow. If you want to omit the canning process, go ahead. The preserves can be stored in the refrigerator up to one month."

2 pink or ruby red grapefruit, halved
1 1/2 cups sugar
6 cups frozen unsweetened boysenberries (about 1 1/2 pounds), unthawed
1 (12 ounce) bag fresh or frozen cranberries

Squeeze juice from grapefruit. Measure 1 cup juice, discarding seeds; place juice in heavy large saucepan. Add sugar to juice. Mix in 4 cups boysenberries and all cranberries. Spoon 2 cups boysenberries into medium bowl; let thaw at room temperature. Let berry mixture stand until berries thaw and sugar dissolves, stirring occasionally, about 1 hour.

Bring mixture to boil over high heat. Reduce heat to medium. Boil gently until mixture thickens and liquid drops thickly off end of spoon, stirring often, about 25 minutes. Mix in 2 cups thawed boysenberries with any juices; bring to boil. Spoon preserves into hot canning jar, filling only to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars and preserves.

Place jars on rack in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot; boil rapidly 15 minutes. Remove jars. Cool completely. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store preserves in refrigerator.) Store in cool dry place up to 1 year. Chill after opening.

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SHORTBREAD CRUST

1 1/2 cups sifted all-purpose flour
1/4 to 1/2 cup white granulated sugar (to taste)
1 large egg yolk, lightly beaten
1/2 cup butter, softened

Preheat oven to 400 degrees F.

Working on large flat surface, place the flour and sugar in the center and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly, using your hands - there's no substitute for warm hands!

Press the dough into the pan with your fingers; while the crust won't be uniformly smooth, that is not particularly noticeable in the finished product. Prick the crust several times with a fork to keep the crust from puffing up during baking.

Place the springform in the oven and bake for 15 to 20 minutes or until light brown. Allow to cool.

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NUTTY STUFFED MUSHROOMS
Source: Southern Living, September 1995
From: dawn

1 lb mushrooms
Salt, to taste
2 tbsp olive oil
3 clove garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1/2 cup sour cream
1 cup herb seasoned stuffing mix
1 large egg, beaten

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of caps with salt and brush outsides with oil. Set aside.

Cook chopped stems, garlic and nuts in butter 3 to 4 minutes; remove from heat.

Mix in stuffing, sour cream and eggs; spoon into caps.

Bake at 350 degrees F for 8-10 minutes on an ungreased baking sheet or until thoroughly heated.

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BROWN RICE AND PECAN DRESSING
Source: Texas A&M University
From: emma
Makes 12 servings (1/2 cup each)

2 cups uncooked brown rice
5 cups chicken broth
1 teaspoon salt
2 cups chopped onions
2 cups chopped celery
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1 cup chopped pecans

Combine rice, chicken broth and salt. Heat to boiling, stirring once. Reduce, heat and simmer, covered, for 45 minutes or until rice is done.

Cook onions, celery and garlic until tender in a pan that has been lightly sprayed with non-stick coating.

Stir in cooked rice. Add pepper, poultry seasoning and pecans.

Serve with roasted turkey or baked chicken.

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BEEF AND POTATO CASSEROLE
Source: Wonderful Ways to Prepare Stews and Casseroles by Jo Ann Shirley
From: Cheryl/D.C.

2 lbs potatoes
1/2 cup butter or margarine
1/2 cup cream
1 egg, beaten
1/4 teaspoon ground nutmeg
3 teaspoons salt, divided use (or to taste)
3 onions, chopped
2 lb stewing beef, cut into 1/2-inch cubes
1/2 cup beef stock
1/2 teaspoon ground black pepper
1 bay leaf
1/4 cup dry breadcrumbs
Additional butter (for dotting top)

Cook the unpeeled potatoes until tender. Drain, peel and mash; set aside.

Beat in 3 tablespoons butter or margarine, the cream, egg, nutmeg and 1 1/2 teaspoons salt until very light and fluffy.

Melt the remaining butter in large saucepan. Saute the onions in the butter for 5 minutes.

Add the meat to the saucepan and cook over a high heat, stirring constantly, until the meat is browned.

Mix in the beef stock, pepper, bay leaf and remaining salt. Cook over low heat for 20 minutes. Discard the bay leaf.

In a greased casserole, arrange as many layers as possible the potatoes and meat mixture, starting and ending with potatoes. Sprinkle with bread crumbs and dot with butter.

Bake in a 400 degree F oven for 25 minutes or until browned.

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CHICKEN DELUXE CASSEROLE
Source: EnJoysLife
Makes 6 servings

4 cups stuffing mix (plus extra for topping)
1 cup butter, melted
2 cans (10 3/4 oz. each) condensed cream of celery soup
1 soup can milk
3 cups cooked cubed chicken or turkey
1 (10 ounce) pkg. frozen peas, cooked and drained
1 tablespoon minced onion

Mix stuffing mix with butter and press in bottom of a 3 quart baking dish.

Combine remaining ingredients and pour over stuffing mixture. Top with some extra stuffing mix.

Bake at 375 degrees F for 30 minutes.

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CHICKEN DRESSING CASSEROLE
Source: Christiane Stakely
Makes 8-10 servings.

2 boneless, skinless chicken breasts, cooked and diced
1 (6 oz) pkg Stove Top stuffing, herb flavor
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 cup butter or margarine, melted
2 egg, beaten
2 cups chicken broth (or one 14 1/2 oz can)
1/3 cup chopped celery
1/3 cup chopped onion
1/2 cup milk

Combine all ingredients; mix well. Put in greased 13x9-inch baking dish or pan or casserole dish.

Bake in a 350 degree F oven for 45 minutes. Let stand 15 minutes.

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DJ'S MUSHROOM RICE BAKE
From: DJ/KY

1 cup uncooked rice
2 1/4 cups water
1 tbsp olive oil
2 to 3 cloves garlic
2 cans (4 oz each) mushrooms, drained
1 egg, beaten
Grated Parmesan cheese
Salt and pepper to taste

Cook rice in 2 1/4 cups water.

In skillet saute rice with oil and garlic. Add mushrooms.

Remove from heat; cool slightly. Stir in egg. Put in a casserole dish and top with Parmesan.

Bake at 350 degrees F for 20 minute.

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BROCCOLI BAKE
From: Pellie

Good on a cold winter day. I usually make this early on a busy day and refrigerate until time to bake.

1 pkg. Kraft Macaroni and Cheese Dinner (the small one with the powdered cheese inside)
1 (10 oz.) pkg. frozen broccoli, cooked and drained
3/4 pound smoked sausage or kielbasa, cut into bite-sized pieces
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 cup green onion, chopped

Make macaroni dinner accordingly to package directions.

Add cut up broccoli, sausage, soup, and onions. Put into greased 2 quart casserole.

Cover and bake at 350 degrees F for about 45 minutes.

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GARLIC MONKEY BREAD RING

1 pkg. active dry yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 1/2 to 3 cups all-purpose or bread flour
1/4 cup butter or margarine
1 lg. clove garlic, minced or pressed
1 tsp. dried parsley leaves
1/4 tsp. salt
1/8 tsp. ground black pepper

In mixing bowl, dissolve yeast in 1 cup water. Add sugar. Stir to dissolve. Let stand 3 to 5 minutes or until yeast bubbles. Add salt. Slowly stir in flour. After half the flour is added, beat until very smooth and satiny (you can do this with electric mixer, if desired). Then stir in enough flour to make a stiff dough.

Turn out onto lightly floured board. Cover and let rest 10 minutes. Knead about 5 minutes until smooth and satiny. Place dough into clean bowl that has been greased. Turn dough over. Cover and let rise about 1 hour or until doubled.

Meanwhile, in small bowl, mix melted butter, garlic, parsley, salt and black pepper. Turn risen dough out onto counter. Cut into walnut-sized pieces. Dip into butter mixture. Place into buttered 10-inch 1 1/2 quart ring mold, arranging dough to make an even layer. Let rise about 1 hour until doubled.

Bake at 375 degrees F for 25 to 30 minutes or until golden.

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BASIC PIEROGI DOUGH
Source: Sharon Beck, 1994

For the Pierogi dough, I use one that I learned from watching my Babci (grandmother) when I was a toddler. (Yes, we started learning to cook at an early age! So did my kids!)

1 egg
3 1/4 cups flour
Salt
1/2 cup water (or as needed)

Mix the egg with the flour, add a dash of salt and as much water as needed to knead out a smooth, loose dough (amount of water will vary depending upon humidity, temperature, etc.).

Roll out as thinly as you can. (I use a hand cranked pasta roller (Atlas) and take it to setting 2 or 3).

Cut into 2 1/2- to 3-inch squares. Put a little filling on each square. Fold to form a triangle. Pinch the edges together.

Cook in a large kettle of boiling salted water on high heat until done (don't let stick to bottom of pot, pierogi will rise to the surface just before done, it will probably take about 5 minutes).

Serve warm. May re-heat in frying pan in a bit of butter.

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PIEROGI (POLISH DUMPLINGS)
Source: nurppl, 1994

Here's a pierogi dough recipe for whoever was asking about pierogi. I got it from the Frugal Gourmet's Immigrant Ancestors cookbook, and everyone in my very Polish family agrees that these are great. We like them stuffed with either sauerkraut or farmer's cheese, and served with sauted onions and mushrooms.

2 cups sour cream
4 1/2 cups all-purpose flour
2 tbsp. butter, melted
2 eggs plus one egg yolk
2 tsp. salt
2 tbsp. vegetable oil

In a large bowl, mix all of the ingredients and knead into a soft, pliable dough. Cut in half and let rest, covered, for 10 minutes.

Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling. Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edges in order to get a good seal.

Cook for 10 minutes in boiling salted water. Drain, then pan fry in butter until golden brown on both sides.

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EASY FRUIT JUICE JELLY
From: Cookbook USA CD
Makes about 4 half pints jelly

1 (6 oz.) can frozen orange tangerine or grape juice concentrate, thawed
2 cups water
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 3/4 cups sugar

Stir juice, 2 cups water, and pectin in saucepan until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly, about 2 minutes. Add sugar; heat to rolling boil, stirring constantly. Remove from heat.

Immediately pour jelly into hot sterilized jars, leaving 1/2-inch head space, wipe rim of jars. Cool to room temperature, then cover with lids.

Store in refrigerator no longer than 2 months.

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MANDARIN ORANGE JELLO
From: Lora, WY

1 (4-serving-size) box orange jello
1 cup hot water
1 cup orange juice
1 (8 oz) can mandarin oranges, drained

Stir together jello and 1 cup hot water until jello is dissolved. Stir in orange juice and oranges. Chill until jelled.

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GRAND MARNIER GLAZED BABY CARROTS
From: Bill,DC
Makes 6 servings

3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup Grand Marnier (or other orange liqueur)
2 tablespoons chopped fresh parsley (to garnish)

Melt the butter in a large heavy skillet over medium high heat. Add the carrots and toss to coat with the butter. Stir in the marmalade and heat until melted. Add the Grand Marnier and bring to a boil. Lower the heat and simmer covered for 5 minutes.

Uncover and continue to cook until carrots are tender and the liquid has been reduced to a glaze, 4-5 minutes more.

Sprinkle with the parsley and serve.

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CHRISTMAS SALAD

1 (3 oz.) pkg. raspberry Jello
1 cup hot water
1/2 cup cold orange juice
1/4 cup pecans, chopped
1 (8 oz.) can crushed pineapple, well drained
1 (16 oz.) can cranberry sauce

Dissolve Jello in 1 cup hot water; add orange juice. Chill until thick.

Add pineapple, cranberry sauce, and nuts. Pour into favorite mold and refrigerate to congeal.

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LEMON LIQUEUR
Source: Fine Cooking magazine
From: Cow/AR

15 Large Lemons
2 Bottles 100 proof vodka 750 ml, divided use
4 cups sugar
5 cups cold water

Wash all lemons in hot water to remove the wax. Use a vegetable peeler and cut wide strips of zest with hardly any of the bitter white pith. If you do get pith scrape it off.

Place the lemon zest in a jar and fill with one bottle of the vodka. Sit in a dark place for 40 days.

Add the remaining vodka to jar. Combine the sugar and 5 cups cold water in a saucepan and bring it to a boil. Cook until thickened (about five minutes).

Let the syrup cool and add to the vodka mixture. Let sit another 40 days.

Strain and bottle. Store the bottles in a cupboard but always keep one in the freezer so its icy cold when you/re ready for a icy cold drink or a topping for ice cream.

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STEAMED CLAMS LIVORNO STYLE
Source: Corine/ Marx Brothers
From: Cow/AR
Makes 6 servings

1/2 cup olive oil
1 medium carrot, finely chopped
1 medium red onion, finely chopped
1 large clove of garlic, finely chopped
25 sprigs Italian parsley, leaves only, finely chopped
3 bay leaves
Salt and pepper, to taste
Large pinch of hot red pepper flakes, to taste
1 cup dry white wine
3 pounds steamer clams, cleaned
TO SERVE:
6 large slices crusty Tuscan bread, toasted
Chopped fresh parsley (to garnish)

Finely chop the carrot, onion, garlic and parsley.

Heat the oil in a medium sized skillet or pan over low heat and when the oil is warm add the chopped vegetables and parsley and saute for 10 minutes stirring every so often with a wooden spoon.

Add the bay leaves and season with the salt, pepper, and red pepper flakes. Add the wine and reduce by half.

Raise the heat and the clams, cover and cook for 4 to 5 minutes. Taste for salt and pepper and remove and discard the bay leaves and any clams that did not open when cooked.

Place a slice of the toasted bread in 6 large salad bowls and spoon the clams with the sauce over the bread. Garnish with parsley

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PARMESAN WAFERS
Source: Arthur Schwartz
From: Cow/AR - 11-24-97

1/2 cup freshly grated Parmesan cheese
1/2 cup butter, room temperature
Big pinch ground cayenne pepper
1/4 teaspoon salt
1 cup all-purpose flour

In a mixing bowl, using a fork work cheese into butter until throughly blended. Sprinkle on cayenne pepper and salt; add flour. Work seasonings and flour into butter-cheese mixture until thoroughly blended.

Lithtly flour a work surface and on it shape dough into a 2-inch diameter log. Wrap in wax paper and refrigerate until ready to bake at least 2 hours.

WHEN READY TO BAKE:
Cut into 1/8-inch thick slices and place on an ungreased cookie sheet about 1-inch apart.

Bake in a 400 degree F oven for 7 to 9 minutes or until edges have browned. Cool on a rack 30 minutes.

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MIKE'S DESSERT
From: Kat/CA

1 (3 oz.) box orange jello
1 (20 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained and sliced
1 (8 oz.) container Cool Whip, thawed
1 (16 oz.) carton cottage cheese

Mix all together.

Easy and delicious!!

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WILD RICE STUFFING
Source: nrobertson

"This recipe was published last year in the Ottawa Sun around Christmas after I entered it in a contest. It didn't win, only one prize per category was given, but it was one of only 3 stuffing recipes published."

6 to 8 slices white bread
1/2 cup walnut pieces
2 Granny Smith Apples, peeled, cored and chopped
2 peeled oranges, chopped
2 onions, chopped
2 teaspoons summer savory
1 cup wild rice, rinsed and soaked overnight
Apple juice (as needed)

Tear bread into crouton size pieces, let air dry for a couple of hours.

In a large bowl, mix all ingredients, except apple juice, together with hands.

Just before stuffing the bird, add enough apple juice to make it moist enough to be able to just hold balls of stuffing together. Form into slightly packed balls and fill both ends of birds until slightly firm.

Roast turkey as desired.

NOTE:
I take leftover stuffing and put in a pie plate with the turkey neck, cover in foil and bake it for about 2 hours. My Mom is a "neck-nibbler", this is her treat.

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CHICKEN ACAPULCO
Source: Miriam B. Loo's Meal-In-One Favorites, 1981
Makes 6 servings

4 pound frying chicken pieces*
1 tablespoon vegetable oil
1 onion, minced
2 garlic cloves, minced
6 peppercorns
1/2 lb chorizo sausage
2 cups chicken broth
1 (10 oz) can tomatoes and green chiles (like Rotel)
3 carrots, diced
3 (7-inch) zucchini, diced
1/4 cup raisins
3 whole jalapeno peppers
1 whole orange, halved and thinly sliced (to garnish)

In a Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside.

Pour off all but 2 tablespoon grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease.

Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third.

Return chicken to mixture. Cover and simmer 20 minutes.

Add carrots and cook for 5 minutes.

Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender.

Garnish with orange slices to bring out the sweetness of the raisins.

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ROCK CORNISH HENS A L'ORANGE
Source: The Uncommon Gourmet by Ellen Helman
Makes 6 to 8 portions

"Hens are roasted in a hot oven until brown an crisp, then covered with a divine orange sauce."

2 large oranges
4 plump Rock Cornish Hens
Salt and freshly ground pepper to taste
Orange Sauce (recipe follows)

Preheat the oven to 450 degrees F.

Quarter one orange, leaving the peel on. Peel the second orange and cut into 1/4-inch thick slices. Set the slices aside for garnish.

Season the hens with salt and pepper. Insert and orange quarter inside the cavity of each hen. (This keeps the chicken moist.) Place the hens breast side up in a shallow roasting pan.

Bake for 1 hour, basting occasionally with the pan drippings. If you see the hens getting too brown, turn them over - breast side own to crisp the underside.

Remove the hens from the oven and cover with the orange sauce. (This much may be done several hours in advance, if desired.)

Lower the oven temperature to 350 degrees F and return the hens to bake 15 to 20 minutes more.

To serve, slice each hen in half down the mid-line, remove the quartered orange, and discard it. Garnish with an orange slice, and serve any extra orange sauce alongside.

ORANGE SAUCE

3 tablespoons sugar
1/4 cup red wine vinegar
1 (10.5 ounce) can beef consomme
3 tablespoons port wine
2 tablespoons cornstarch mixed with 1/4 cup water
Grated peel of 1 orange
2 tablespoons Grand Marnier
1 tablespoon butter

Boil the sugar and the vinegar in a saucepan over high heat for several minutes until the mixture turns into a rich brown syrup.

Remove from the heat and add the consomme. Return the syrup to the heat, stir to dissolve the mixture, and simmer for 1 minute.

Add the port, cornstarch mixture, and orange peel. Simmer 4 to 5 minutes until the sauce is clear and slightly thickened.

Whisk in the Grand Marnier and butter, remove from the heat, and serve immediately, or may be stored in the refrigerator. When ready to serve, warm over low heat until hot.

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REINDEER COOKIES
From: Peggy, WA
Makes 12

1 cup sifted powdered sugar
2 tbsp heavy whipping cream (or amount needed for consistency)
1 tsp vanilla
12 graham cracker squares (plus extras for breakage)
24 mini-chocolate chips
12 red cinnamon candies
12 mini-pretzels, cut in half

Combine powdered sugar, heavy cream, and vanilla. Mix well and set aside.

Cut graham crackers diagonally in half using a gentle sawing motion with a serrated knife (cutting in a firm motion will break the crackers).

Spread a small amount of frosting over the top side of a cracker half. Top with remaining cracker half, placing cut sides opposite each other so two narrow ends meet to form reindeer nose.

Spread a small amount of frosting to cover the top cracker. Gently press chocolate chips on reindeer for eyes and cinnamon candy for nose. Add pretzel halves for antlers. Repeat procedure for remaining ingredients. Let dry on a wire rack.