Recipe: Assorted Recipes (27) - 6-28-97 Recipe Swap (updated)

27 ASSORTED RECIPES
Recipe Swap - June 28, 1997

RECIPES IN THIS FILE:
Hot Appetizer Pie (Dip)
Mushrooms Stuffed with Sundried Tomatoes
Three Pepper Quesadillas
Pepper-Vodka Soaked Cherry Tomatoes with Seasoned Sea Salt
Shrimp-Dilled Deviled Eggs
Herbed Pecans
Overnight Party Fruit Salad
Mini-Quiche (using muffin tins)
Taco Crescent Ring (using crescent roll dough)
Peach Salsa (using canned peaches)
Zucchini Appetizers (using Bisquick)
Chicken Chunk Appetizers
Blueberries 'N Cheese Coffeecake
Ham and Cheese Muffins (using Bisquick)
Slush (using Vodka)
Reuben in a Crock Pot
Cottage Cheese Melt-Aways (pastry using cottage cheese)
Cookie Cutter Brownies
Blueberry Strata (layered pie using cream cheese)
Mrs. Fritch's Blueberry Teacups
Blueberry Oat Scones (using orange juice and nutmeg)
Cold Blueberry Soup
Waldorf Salad
Mock Devonshire Cream
Chilled Strawberry-Mint Soup
Summer Fruit Soup
Tips for Cold Soup

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HOT APPETIZER PIE (DIP)
From: Kate

1 (8 oz.) pkg. cream cheese, softened
2 tbsp milk
1/2 cup of sour cream
2 1/2 oz dried beef cut up)
3 tbsp chopped green peppers
3 tbsp chopped onions
1 tsp. ground black pepper

Add milk to cream cheese then stir in rest of ingredients.

Bake 15 minutes at 350 degrees F.

Serve with any kind of cracker.

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MUSHROOMS STUFFED WITH SUNDRIED TOMATOES
Make 24 appetizers

24 large white mushrooms
15 slices sun-dried tomatoes (not packed in oil)
2 cups fresh basil
1/4 cup extra-virgin olive oil
1 to 2 tbsp water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs
4 cloves garlic, pressed
Salt and pepper to taste

Remove mushroom stems. Hollow out each mushroom cap and set aside. Soak tomatoes in very hot water until soft and pliable, about 15 minutes, then drain and cut into slivers.

Preheat oven to 325 degrees F.

Puree tomatoes, basil, oil, water, parmesan, bread crumbs, garlic, salt and pepper. Fill caps with stuffing and place on baking sheet.

Bake in lower half of oven for 12 minutes, or until warmed through and mushrooms are just beginning to release their juices.

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THREE PEPPER QUESADILLAS
From: Kate / Source: Kraft

1 cup thin green bell pepper strips
1 cup thin red bell pepper strips
1 cup thin yellow bell pepper strips
1/2 cup thin onion slice
1/3 cup margarine
1/2 tsp. ground cumin
1 (8o z.) pkg. cream cheese, softened
1 (8 oz.) pkg. shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
10 (6-inch) flour tortillas

Preheat oven to 425 degrees F.

Saute peppers and onions in margarine in large skillet. Stir in cumin. Drain, reserving liquid.

Beat cheeses in small mixing bowl at medium speed with electric mixer until well blended.

Spoon 2 Tbsp. cheese mixture onto each tortilla; top with pepper mixture. Fold tortillas in half; place on baking sheet. Brush with reserved liquid.

Bake 10 minutes.

Cut each tortilla into thirds. Serve warm with salsa.

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PEPPER-VODKA SOAKED CHERRY TOMATOES
WITH SEASONED SEA SALT
Makes 2 cups

1 pint vine-ripened cherry tomatoes
1/2 cup pepper-flavored vodka
3 tbsp coarse or fine sea salt
1 tbsp lemon pepper

Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.

In a small bowl stir together salt and pepper. Serve tomatoes with seasoned salt for dipping.

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SHRIMP-DILLED DEVILED EGGS

6 eggs
1/4 cup mayonnaise
4.5 oz. canned deveined medium shrimp, rinsed, drained
2 tbsp. chopped green onions
1 tbsp. chopped fresh dill weed (or 1 tsp. dried dill weed)
Pinch of pepper
1 tbsp. lime juice
2 tsp. country style Dijon mustard
1/4 tsp. hot pepper sauce
Fresh dill weed to garnish, if desired

In 2 qt. saucepan place eggs; add enough cold water to come 1-inch above eggs. Cook over high heat until water comes to a full boil. Remove from heat. Cover; let stand 20 to 25 minutes. Immediately cool eggs in cold water to prevent further cooking; peel.

Cut eggs CROSSWISE (not lengthwise) in half. Remove yolks from egg whites; set egg whites aside.

Place cooked egg yolks in medium bowl; mash with fork. Add mayonnaise, shrimp, onion, dill, pepper, lime juice, mustard and hot pepper sauce to egg yolks; stir to blend.

Spoon about 1 tbsp. egg yolk mixture into each egg white; garnish with sprig of dill weed. Place eggs in egg carton to transport; refrigerate until served.

Herbed Pecans

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HERBED PECANS
From: Sara

3 tbsp. butter
3 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. garlic salt
1/4 tsp. ground cayenne pepper
Dash of hot pepper sauce
1 lb. pecans

Melt butter in skillet and stir in spices, then pecans.

Place in pan and bake at 300 degrees F for 20 minutes. Stir often.

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OVERNIGHT PARTY FRUIT SALAD
From: Sara
Serves 25-30

1 box lemon pudding mix (not instant)
1 (16 oz.) can mandarin oranges, drained
1 (20 oz.) can pineapple chunks, drained
1 lb. green grapes (cut in half if serving to children)
1 lb. marshmallows, quartered*
1 pint heavy (whipping) cream, whipped

Cook pudding according to directions, using juices from canned fruits and water to make required amount of liquid. Cool pudding.

Add quartered marshmallows, drained fruit and grapes. Fold in whipped cream. Refrigerate overnight.

*This salad grows! Use large marshmallows because the flavor and texture of the salad is so much better than with miniature marshmallows.

VARIATION:
May add nuts or sliced bananas or garnish with maraschino cherries, if desired.

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MINI-QUICHE
Source: Su-Lyn
This recipe is enough for 12 mini-quiches. I use a muffin pan for making these.

"I made these great mini-quiche yesterday, to rave reviews. They are relatively simple to make and taste great!"

FOR THE PASTRY:
7 oz cream cheese
1 stick (1/2 cup) butter, softened
2 cups flour
FOR THE FILLING:
(I made 2 versions of this: veggie, and veggie with bacon.)
1 large onion
1 tsp crushed garlic
vegetable oil
1 cup mushrooms, sliced
1 cup spinach, torn to shreds
Soy sauce
Ground black pepper
3 slices bacon, cooked, drained and chopped (optional)
TO FINISH THE QUICHE YOU WILL NEED:
1/4 cup of grated cheese, any kind (I use feta)
1/2 cup milk
2 beaten eggs
A bit more grated cheese

TO MAKE THE PASTRY:
Soften cream cheese in microwave, mix with butter. Add in flour slowly, and knead until dough assumes coherent (if slightly sticky) shape.

TO MAKE THE FILLING:
Saute onion with some crushed garlic (I used a teaspoon out of a jar) and vegetable oil. When onions get transparently glassy (but not soft) throw in the mushrooms and the spinach. Saute the whole thing over medium heat until it is well mixed and smells great. I added in a few drops of soy sauce and black pepper as well.

You can saute about 3 slices of bacon, drain and chop them, and add them to the mixture. They give great piquancy to the quiche!

NOW TO ASSEMBLE THESE THINGS:
Divide the dough into appropriate portions. Take a small ball and squash it between your palms gently until it becomes a palm-sized disc of dough, then press gently into the oiled muffin pan. Add a teaspoon of filling, top with a handful of cheese and a tablespoon or so of the egg mixture. (Don't over fill it.)

Bake in a 450 degree F oven for 10 minutes, then turn down the heat
to 350 degrees and bake for another 15 minutes.

These are so much fun to make and taste SO good!

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TACO CRESCENT RING
From: Kate

2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
1 cup grated cheddar cheese
FOR SERVING:
Shredded lettuce
Chopped tomato
1 bunch green onions, chopped
1 avocado, diced
1 cup sour cream
Salsa

Brown ground beef and follow taco seasoning directions on back of package. Add the cheese and place aside for the time being.

Unroll the two packages of crescent roll. On a cookie sheet, place the crescent roll wedges in a circle, wide side of wedge towards the middle, pointed end towards the outside. Place the ground beef on the crescent rolls and wrap the pointed ends of the rolls around the meat mixture, so that it forms a ring.

Bake at 375 degrees F for approximately 12 minutes.

When baked remove from oven and place on a large platter. On the inside of the ring place lettuce, tomatoes, onions, and avocados. Dollop sour cream and salsa over all. Cut into wedges and serve warm.

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PEACH SALSA
From: Sara

A refreshing dunk for your tortilla chips! Buy a large can of peaches, use half for dessert, half for the salsa! It can be made a couple of days ahead and refrigerated but does not freeze well.

1/2 large red onion
1 jalapeno pepper
1/2 red bell pepper, seeded
juice of 1 lemon
2 teaspoons sugar
12 canned peach halves, packed in juice, drained
pinch salt and pepper to taste
1/4 cup tightly packed fresh coriander leaves

In the bowl of a food processor fitted with the metal blade, pulse-chop the onion, jalapeno and red pepper. Be careful to rough chop and do not liquefy!

Add lemon juice, sugar, peach halves, salt, pepper and coriander. Pulse-chop 2 to 3 times to chop the peaches and combine ingredients.

Taste, adjust seasonings. Serve chilled or at room temperature. Store in refrigerator.

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ZUCCHINI APPETIZERS
From: Kate
Makes 48

3 cups thinly sliced unpared zucchini, about 4 small
1 cup Bisquick baking mix
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onion
1/2 cup vegetable oil
4 eggs, slightly beaten
2 Tbsp. snipped fresh parsley
1 clove garlic, finely chopped
1/2 tsp. salt and dash of pepper
1/2 tsp. seasoned salt
1/2 tsp. dried marjoram or oregano leaves

Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Mix all ingredients together; spread in pan.

Bake until golden brown, about 25 minutes. Cut into rectangles. Refrigerate leftovers.

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CHICKEN CHUNK APPETIZERS
From: Kate

1 (8 oz.) can refrigerated crescent rolls (dough)
2 Tbsp. grated Jack or Cheddar cheese
2 Tbsp. barbecue sauce
8 frozen breaded chicken chunks
1 egg, slightly beaten with 1 tbsp. water
1/4 cup sesame seed

Separate dough into 8 triangles, press to flatten slightly. Place scant teaspoon of cheese on shortest side of each triangle. Top with scant teaspoon of barbecue sauce, place chicken chunk on top of sauce. Roll up starting at shortest side of triangle, wrapping dough around filling and rolling to opposite point.

Dip top and sides of each sandwich in egg mixture; coat with sesame seed. Place point side down on lightly greased cookie sheet.

Bake at 375 degrees F for 15 minutes or until golden brown.

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BLUEBERRIES 'N CHEESE COFFEECAKE
From: Sara

This is a GRRRREAT dessert i made today (after we returned from the blueberry festival near here today!)

1/2 cup plus 2 tbsp. margarine, divided use
1 1/2 cups sugar, divided use
2 eggs
2 1/4 cups plus 2 tbsp. flour, divided use
1 tbsp. baking powder
1 tsp. salt (optional)
3/4 cup milk
1/4 cup water
2 cups fresh blueberries (or frozen blueberries, thawed and well drained)
1 (8 oz.) pkg. cream cheese, cubed
1 tsp. grated lemon peel
1 tsp. grated lemon peel
Powdered sugar (for garnish)

Beat 1/2 cup margarine and 1 1/4 cups sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt alternately with combined milk and 1/4 cup water, mixing well after each addition.

Toss blueberries with 2 tablespoons flour; fold into batter with cream cheese cubes and lemon peel. Pour into greased and floured 13x9-inch baking pan.

Combine remaining 1/4 cup sugar, remaining 1/4 cup flour and lemon peel; cut in remaining 2 tablespoons margarine until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 375 degrees F for 1 hour. Cool.

Sprinkle with powdered sugar before serving.

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HAM AND CHEESE MUFFINS

1/2 cup milk
3 tbsp. oil
1 egg
1 1/2 cups baking mix (Bisquick)
1 cup Cheddar cheese
3/4 cup chopped ham
1/2 cup chopped green pepper
1/2 cup chopped onions

Heat oven to 400 degrees F. Grease and flour 12 muffin cups.

Beat milk, oil, and egg until moistened; add remaining ingredients. Stir with fork. Divide batter among cups.

Bake until golden brown. Serve warm. This is great with scrambled eggs.

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SLUSH
From: Candy

1 (12 oz) can frozen orange juice
1 (12 oz) can frozen lemonade
3 bananas sliced
1 (15 oz) can crushed pineapple, drained
1 cup sugar
1 quart water
1 small jar maraschino cherries, drained
3 cups vodka

Mix together and freeze in tupperware bowl for 24 hours.

Scoop frozen into glasses. Add 7 up or sprite or dump in punch bowl and add 7 up or sprite.

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REUBEN IN A CROCKPOT
From: Kate

1 can corned beef, shredded
1 can sauerkraut, drained
1 cup sour cream
1 pkg. Swiss cheese, shredded

Mix all in crock pot and cook on low until cheese melts. Serve on party rye.

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COTTAGE CHEESE MELT-AWAYS
From: CarolB
Makes 3 dozen cookies

FOR THE PASTRY:
1 (8-ounce) container cream-style cottage cheese (1 cup)
1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1/4 cup ( 1/2 stick) butter, melted
FOR NUT FILLING:
2 tablespoons ground cinnamon
3/4 cup packed light brown sugar
3/4 cup chopped walnuts or pecans

TO PREPARE THE PASTRY:
Beat cottage cheese and softened butter in mixing bowl until smooth. Add flour; mix until dough forms a ball. Flatten into a round; wrap in waxed paper. Refrigerate several hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Divide dough into thirds. On a floured surface, roll out each ball into a 12-inch circle about 1/8 inch thick. Brush each circle of dough with a third of the melted butter.

TO PREPARE THE FILLING:
Combine cinnamon, brown sugar and nuts. Sprinkle a third of the filling over each circle of dough.

TO ASSEMBLE AND BAKE:
Cut each circle into 12 wedges. Beginning at outer edge, roll up each wedge tightly. Place, point side down, on greased cookie sheets.

Bake 25 to 30 minutes.

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COOKIE CUTTER BROWNIES

4 squares (1 ounce each) unsweetened baking chocolate, melted
3/4 cup margarine (or less), melted
3 egg whites, whipped
1 tsp vanilla
1 cup flour
1 cup chopped walnuts (optional)
Icing, glaze, mini marshmallows, small candies, sugar crystals, or colored sprinkles (optional, for decorating)

Preheat oven at 350 degrees F. Prepare a 13x9-inch baking pan with cooking spray and line with foil extending over edges to form handles.

In a saucepan melt chocolate and margarine until chocolate is completed melted.

In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate-margarine mixture. Spread in prepared pan.

Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easier cutting.

Lift out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into desired shapes with cookie cutter. Decorate as desired.

If desired, decorate with icing, glaze, mini marshmallows, small candies, sugar crystals, or colored sprinkles.

Makes 12 servings
Source: Baker's Unsweetened Chocolate

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BLUEBERRY STRATA
From: Sara

1 (1 lb.) can blueberries
1 (8 3/4 oz.) can (1 cup) crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
1 tbsp. milk
1/2 tsp. vanilla
1 (9-inch) baked pastry shell, cooled
1/4 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. lemon juice
1/2 cup heavy (whipping) cream, whipped (for topping)

Drain fruits, reserving syrup. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup sugar, cornstarch and salt.

Combine reserved syrups; measure 1 1/4 cups; blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill.

Top with whipped cream and reserved pineapple.

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MRS. FRITCH'S BLUEBERRY TEACUPS
From: Sara

1 cup sugar
1/2 cup butter or margarine
2 eggs
1/2 cup milk
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 quart fresh or frozen blueberries
Sauce (recipe follows)

Mix ingredients as listed. Dredge blueberries in part of flour, stir into dough as lightly as possible to prevent mashing.

Bake a greased 9x13-inch pan for 30 to 35 minutes at 350 degrees.

Serve with warm Sauce.

SAUCE

1/2 cup sugar
1 cup boiling water
1 tbsp. cornstarch
2 tbsp. margarine
Pinch of salt

Cook above ingredients together until slightly thickened.

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BLUEBERRY OAT SCONES
From: Sara

1 1/2 cups flour
3/4 cup quick cooking oats, uncooked
1/3 cup plus 2 tbsp. sugar, divided use
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/3 cup butter
1 egg
1/2 cup orange juice
1/2 tsp. grated orange peel
1/2 cup frozen blueberries, unthawed
1 tbsp. melted butter, melted

Heat oven 375 degrees F. Grease cookie sheet.

Combine flour, oats, 1/3 cup sugar, baking powder, salt and nutmeg. Mix well. Cut in butter until crumbly.

In small bowl, beat egg slightly. Beat in orange juice and orange peel. Add egg mixture to flour mixture. Stir just until blended. Stir in blueberries.

Knead into small ball. Place on cookie sheet, with floured hands, press into 8 inch circle. Cut into 10 wedges. Do not separate. Brush top of dough with melted butter. Sprinkle with the remaining 2 tablespoons sugar.

Bake 375 degrees F for 20-25 minutes or until golden brown. Serve warm.

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COLD BLUEBERRY SOUP
From: Sara
Makes 4 servings

3 cups fresh blueberries (or one 16 oz. pkg. frozen blueberries)
3 cups water
1/2 cup sugar
2 tbsp. lemon juice
1/4 tsp. ground nutmeg
1 cinnamon stick, 3 inches long
1/8 tsp. salt
2 cups yogurt, plain or blueberry
4 slices lemon, thinly sliced

In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg, cinnamon stick and salt. Cover and simmer for 10 minutes.

Discard cinnamon stick and pour mixture into blender or food processor. Process until smooth. Pour into a large bowl, cover, and refrigerate until thoroughly chilled.

TO SERVE:
Stir yogurt, then stir yogurt into soup. Ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired.

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WALDORF SALAD

3 apples, cubed
1 (8 oz.) can pineapple tidbits, drained
2 Tbsp. celery, chopped
2 Tbsp. chopped pecans
2 Tbsp. raisins
1 small carton Cool Whip, thawed

Combine ingredients, toss gently, cover and chill.

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MOCK DEVONSHIRE CREAM
Source: Debbra Christenson, Little Rock, Arkansas

1 (3 oz.) pkg. cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup heavy (whipping) cream

In a large bow, combine cream cheese, sugar, and salt; stir until well blended. Stir in heavy cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.

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CHILLED STRAWBERRY-MINT SOUP
From: Linda
Makes 2 servings

This soup is not only delicious, but the color is lovely.

1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy (whipping) cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices or fresh mint sprigs (for garnish)

In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled.

To serve, put into chilled soup bowls and top with strawberry slices or mint sprigs.

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SUMMER FRUIT SOUP
From: Sara - Source: Randolph, MA
Serves 8-10

2 lb. ripe peaches, peeled, pitted and cut
2 lb. ripe plums, pitted and cut
1 lb. pears, peeled, pitted and cut (or 1 large can pears, drained, retain juice)
1 lb. cherries, pitted (or one 16 oz. can cherries, drained, pitted, retain juice)
1 cup sugar (or more to taste)
Water (as needed)
1 tbsp. cornstarch
1 cup cold water
Sour cream (optional, for serving)

Place all the fruit and sugar in large pot and cover with water and juices retained from cans of fruit. Cook until fruit is tender, 1/2 to 3/4 hour.

While fruit is cooking, mix cornstarch and 1 cup cold water; when cornstarch is completely dissolved. Add to soup about 10 minutes before the soup is finished. Let boil for the remaining 10 minutes. Allow to cool and then refrigerate.

When serving a dollop of yogurt of sour cream can be added on top.

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TIPS FOR COLD SOUP
From: Linda

A cold soup should always be thoroughly chilled. Prepare and refrigerate the day before, if you can. When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer.