Recipe: Assorted Recipes (32) - 06-11-97 Recipe Swap (updated)
Recipe Collections32 ASSORTED RECIPES
Recipe Swap - June 11, 1997
RECIPES IN THIS FILE:
Barbecued Confetti Vegetables (cooked in foil packets)
Lemonade Scones (using lemon-lime soda)
Impossible Microwave Risotto (serves 2)
Strawberry Pecan Cake with Coconut Pecan Icing (using cake mix)
Cherry and Apple Dump Cake (oven or microwave)
Jiffy Fruit Cobbler (using biscuit mix)
Honey Cake (using coffee and banana)
Batter Fried Apples
Stir-Fried Apples
Velma's Fried Apples
Gloria Pitzer's Version of Cracker Barrel Fried Apples
Red Hot Tomatoes (marinated with green pepper and onion)
Benner's Cole Slaw
Judy's Creamy Cole Slaw Dressing
Bavarian Apple Torte (crust, cream cheese layer, topped with apples and almonds)
Apple-Cheddar Pizza (using pie crust)
Crazy Crust Apple Pie
How to Freeze Apples - Microwave Applesauce
Waldorf Salad
Sugar Free Fruit Salad (topped with pudding)
Sugarless Cookies (using biscuit mix)
Blueberry Grunt (using pie filling and biscuit mix)
Frozen Fruitcake Salad
Hot and Spicy Almonds
Summer Sippers (10 recipes for cold drinks, coffee and cocktails)
Chocolate Eclair Dessert (no bake, using graham crackers)
Homemade Kahlua
Homemade Galliano-Type Liqueur
Barbecue Ribs or Chicken (crock pot)
French Breakfast Puffs (taste like sugar donuts)
Hot Orange Chicken (stir fry)
Barbecued Confetti Vegetables
8 to 10 cherry tomatoes, halved
1 1/2 cups corn cut from cob
1 red bell pepper, julienned
1/2 medium-size green bell pepper, julienned
1 small onion, sliced
1 tbsp chopped fresh basil leaves
1/4 tsp grated lemon rind
salt and pepper (to taste)
1 tbsp plus 1 tsp. unsalted butter or margarine, cut in pieces
Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a (12x12-inch) piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal.
Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately.
Makes 4 servings
Source: Delicious Decisions by The Junior League, San Diego, CA
LEMONADE SCONES
3 cups self-rising flour
1 cup heavy (whipping) cream
1 cup lemon-lime soda (like 7up or Sprite)
milk (for brushing tops)
Place all ingredients in a large bowl. Stir till mixed to make a soft dough (don't overmix).
Turn out onto a well-floured board and knead lightly. Shape into a rectangle about 1-inch thick and cut into squares or rounds (2-3 inch). Brush tops with milk. Place on floured baking sheet.
Bake in pre-heated hot oven(450 degrees F) for about 15-20 minutes.
Makes about 12 scones
From: Laurel (adapted)
IMPOSSIBLE MICROWAVE RISOTTO
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic, minced
1/4 cup uncooked Arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper (to taste)
3 optional ingredients (from choices below)*
Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)
Add onion, garlic and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
*Optional ingredients may include 4 ounces of the following:
cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and 2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (Greek/Kalamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and saffron, basil or other spice to taste.
Makes 2 servings
Source: Barbara Kafka (adapted from book: Great Foods without Fuss by Frances McCullough and Barbara Witt
RASPBERRY COCONUT CAKE
1 (18.5 oz) package white cake mix
3 cups coconut, divided use
3/4 cup raspberry jam
1 (8 oz) tub Cool Whip
Fresh raspberries (for garnish)
Heat oven to 350 degrees F.
Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of coconut to batter. Cool.
Mix jam and 1 cup coconut in small bowl. Spread between cake layers. Frost top and sides of cake with Cool Whip. Press remaining coconut on top and sides of cake. Garnish with red raspberries. Store cake in refrigerator.
Source: Newspaper recipe clipping: Bakers Coconut ad
STRAWBERRY PECAN CAKE
1 (2-layer size) box Duncan Hines white cake mix
1 (3 ounce) box strawberry Jello
1 cup vegetable oil
1 cup chopped fresh strawberries (or frozen strawberries, thawed)
1 cup flaked coconut
1 cup chopped pecans
1/2 cup milk
4 eggs
1/2 cup sliced strawberries (for garnish)
Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) baking pan.
Sift together cake mix and strawberry Jello. Add oil, strawberries, coconut, pecans and milk. Add eggs one at a time, beating well after each. Pour into prepared pan.
Bake at 350 degrees F for 40 minutes. Cool in pan on rack.
Spread Icing over cake, garnish with fresh strawberries. When cake is iced, put in refrigerator and chill.
ICING
1 stick (1/4 pound) butter, melted
3 3/4 cups powdered sugar (or more, as needed)
1/2 cup chopped pecans
1/2 cup flaked coconut
Mix confectioners sugar gradually into melted butter. Add coconut and chopped pecans. Add more powdered sugar, if needed, for desired consistency.
Makes 1 (13x9-inch) cake
CHERRY AND APPLE DUMP CAKE
1 (21 ounce) can cherry pie filling
2 cups diced all-purpose apples (2 medium apples)
1/3 cup ReaLemon Lemon Juice
1/2 cup cold margarine or butter
1 (9 ounce) package one-layer yellow cake mix (like Jiffy brand)
3/4 cup chopped pecans
Preheat oven to 350 degrees F.
In (9-inch) square baking pan, combine pie filling, apples and lemon juice.
In medium bowl, cut margarine into dry cake mix until crumbly; add pecans. Sprinkle evenly over pie filling.
Bake 40 to 45 minutes or until golden brown. Serve warm.
Or, to bake in a Microwave:
In 2 quart round baking dish, prepare as above. Microwave on full power (high) 12 to 14 minutes.
JIFFY FRUIT COBBLER
1 (1 lb.) can peaches, apricots or fruit cocktail, undrained
2 tsp Minute Tapioca
Ground cinnamon (to taste)
1 cup biscuit mix
1/3 cup milk
Preheat oven to 350 degrees F.
Combine fruit and juice, tapioca and cinnamon in a (9-inch) pie plate, set aside.
Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.
Bake at 350 degrees F for 25-30 minutes.
Serve warm with fruit dished on top of biscuits.
Makes 6 servings
HONEY CAKE
3 eggs
1/4 cup sugar
1/4 cup soft margarine
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine; set aside.
Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or 2 (9-inch) loaf pans.
Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.
Makes 24 servings
Per serving: 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg cholesterol
Makes 1 tube pan or 2 (9-inch) loaves, 24 servings
Source: American Diabetes Association Holiday Cookbook by Betty Wedman
BATTER FRIED APPLES
20 apples
3 eggs
1/2 cup plus 1 tbsp. milk
2 1/4 tbsp. sugar
1 1/4 tbsp. baking powder
1 tsp. salt
2 cups flour
Oil (for deep frying)
Powdered sugar (for sprinkling)
Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter.
Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm.
STIR-FRIED APPLES
2 tbsp. butter (no margarine)
1 tbsp. cooking oil
1 quart apples, peeled and pared, and cut into 6-8 slices
1/2 cup sugar (or to taste)
1/4 cup brown sugar (or to taste)
1 or 2 whole cloves (optional)
Heat butter and oil together. Add the apples and sprinkle the sugars over them; add cloves, if using. Cover and cook until the apples are heated; remove cover and stir until apples are cooked. Remove cloves.
VELMA'S FRIED APPLES
Wash and peel apple only part way around. Leave some skin on. Core and slice apples pretty thinly.
Put enough margarine in the bottom of a frying pan, butter burns too quickly. Put apple slices into frying pan. Sprinkle sugar, as much as you need, and cinnamon over apples. Cover and steam, not until they are falling apart, but tender. Some like them brown (I don't). Leave lid off to brown.
From: Velma
GLORIA PITZER'S VERSION OF CRACKER BARREL FRIED APPLES
2 1/2 cups apple juice, divided use
4 large Golden Delicious apples, unpeeled, but cored and sliced 1/2-thick wedges
4 tbsp. sugar
3 tbsp. cornstarch
1 tsp. apple pie spice
In a medium skillet, combine 2 cups apple juice and sliced apples. Simmer gently and turn apples often with spatula until fork tender, but not mushy. With slotted spoon remove apples to greased oven dish.
Into a blender put the remaining 1/2 cup apple juice, sugar, cornstarch and apple pie spice; blend briefly just till smooth. Stir into hot juice in skillet and cook, stirring constantly on medium-high heat until it bubbles and thickens a bit. Turn off heat. Pour over the apple slices.
Serve warm as side dish or dessert. Refrigerate leftovers to use in a few days.
Serves 6
Source: Gloria Pitzer's Restaurant Recipe Secrets
Red Hot Tomatoes (marinated with green pepper and onion)
RED HOT TOMATOES
3/4 cup vinegar
1/4 cup water
4 1/2 teaspoons sugar
1 1/2 teaspoon celery salt
1 1/2 teaspoon mustard seed
1/2 teaspoon salt
Dash of ground cayenne pepper
Grinding of black pepper
6 large tomatoes, peeled and cut in eighths
1 large green pepper, seeded and cut in narrow strips
1 mild onion, sliced in rings
Cucumber slices (optional)
Mix together vinegar, 1/4 cup water, sugar, celery salt, mustard seed, salt, cayenne pepper and black pepper. Bring to boil and boil one minute.
Place tomatoes, green pepper and onion in a deep bowl. Pour hot marinade over vegetables. Let marinate at least several hours in refrigerator. This will keep for several days.
Just before serving, add cucumber slices. Serve with some of liquid in individual serving dishes.
Makes 6 servings
BENNER'S COLE SLAW
2 cups sugar
1 cup vinegar
1/4 cup water
1 tsp. celery seed
1 tsp. mustard seed
2 medium heads of cabbage, shredded
1 tbsp. salt
Combine sugar, vinegar, 1/4 cup water, celery seed and mustard seed in a saucepan and heat until boiling; boil hard for 1 minute. Cool overnight.
The next day, shred the cabbage. Sprinkle 1 tablespoon salt over the cabbage and let stand for 1 hour.
Drain the cabbage. Pour cooled syrup over cabbage. Marinate for several hours and serve.
JUDY'S CREAMY COLE SLAW DRESSING
This is my own recipe for creamy cole slaw dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tablespoons vinegar
Mix ingredients together well and pour over shredded cabbage.
From Judy/Blagden
BAVARIAN APPLE TORTE
FOR THE CRUST:
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup sifted flour
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1/2 teaspoon vanilla
FOR THE TOPPING:
4 cups peeled, thinly sliced apples (about 4 medium)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Preheat oven to 450 degrees F.
TO MAKE THE CRUST:
Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Slowly stir in flour until mixture makes a soft dough. Press dough into bottom and about 1 1/2-inches up the side of an ungreased 9-inch springform pan.
Spread on bottom and sides of an ungreased springform pan.
TO MAKE THE FILLING:
Beat cream cheese and the 1/4 cup of sugar in a medium-size bowl with an electric mixer until well blended. Add egg and vanilla, beating just until smooth. Pour in pastry lined pan.
TO MAKE THE TOPPING:
Toss apples with combined remaining 1/3 cup sugar and cinnamon; spoon evenly over cream cheese layer. Sprinkle with almonds over top.
Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 400 degrees and bake 25 minutes longer. Cool in pan on wire rack before removing side of pan.
Serve at room temperature or chilled.
Makes 1 (9-inch) torte
Source: Janet R. Starosta
APPLE-CHEDDAR PIZZA
Pie crust dough for 2 (9-inch) pie
Grated cheddar cheese
Apples, peeled and sliced
1 cup sugar, divided use
1 teaspoon ground cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup quick cooking oats, uncooked
Ice cream (for serving)
Spread crust on a pizza pan. Place grated cheddar cheese on top of the crust. Arrange apple slices on the cheese. Mix together 1/2 cup sugar and 1 teaspoon ground cinnamon; sprinkle over apples.
For crumb topping, combine flour, the remaining 1/2 cup sugar and butter. Add oats; sprinkle over apples.
Bake at 400 degrees F for 30 minutes. Serve with ice cream.
CRAZY CRUST APPLE PIE
" This pie recipe is from the 1970's. We delighted, watching the pie bake through the oven door window. The apples would sink to the bottom right before our eyes. This made us more excited to eat the pie later."
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (21 oz.) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon cinnamon or apple pie spice
In small mixer bowl, combine the first 7 ingredients. Blend well; beat 2 minutes at medium speed of mixer. Pour batter into 9-inch pie pan.
Combine pie filling, lemon juice and apple pie spice; pour into center of batter. Do Not Stir.
Bake at 425 degrees for 45 to 50 minutes. As pie bakes, the filling sinks down and the batter comes up around to make a crust.
HOW TO FREEZE APPLES - MICROWAVE APPLESAUCE
Cut the apples into about quarters, peel and seed. Put several cups worth into freezing bags and toss into the freezer.
In the dead of winter when you are dying for fresh applesauce, dump a bag of frozen apples into the microwave, (well preferably in a bowl big enough to hold) and cover with plastic wrap (the heavy microwave kind). Then nuke for about 5 to 8 minutes, let them sit awhile, and nuke again. Stir them around, and nuke again. When they are thawed and softening (add a bit of water if needed, but there is usually lots from the freezer bag) add sugar and cinnamon to taste. Just keep stirring and cooking for a few minutes until they suit your tastes.
This is a very easy way to cook them, and they are ok if you go off for a few minutes and just let them set and steam.
A great way to give your family that homegrown wholesomeness with the ease of grocery store "bag dump and nuke". ;-)
Source: Elizabeth Stevens
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
Combine ingredients, toss gently, cover and chill.
SUGAR FREE FRUIT SALAD
1 (8 oz.) can mandarin oranges, drained
1 (8 oz.) can pineapple tidbits (in own juice), drained
1 apple, diced
1 banana, sliced
1/4 cup chopped pecans
1/4 cup lemon juice
1/4 cup cherries (optional)
1 (4-serving size) pkg. sugar free vanilla pudding mix
Dip banana and apple in lemon juice. Combine fruit in bowl.
Mix pudding as directed on package and pour over fruit. Chill and serve.
SUGARLESS COOKIES
3/4 cup Jiffy or Bisquick baking mix
1 (4-serving size) pkg. sugarfree chocolate or coconut pudding
1 egg
1/4 cup oil
Chopped walnuts (optional)
Mix all ingredients together; drop onto a lightly greased cookie sheet.
Bake at 350 degrees F for 8 to 11 minutes.
BLUEBERRY GRUNT
2 cans (21 oz each) blueberry pie filling
1 cup water
1/4 cup lemon juice
1 cup buttermilk biscuit mix (Bisquick)
1/3 cup milk
Combine filling, water and lemon juice. Pour into shallow casserole with a tight lid. Heat until boiling, then reduce to simmer.
Prepare dumplings by mixing biscuit mix with milk. Drop by spoonfuls onto hot blueberry mixture Cook uncovered for 10 minutes, then covered for 10 minutes.
FROZEN FRUITCAKE SALAD
"Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too."
1 (13 oz) can crushed pineapple, drained
1 cup sour cream
1/2 cup sugar
2 bananas, diced
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
1/2 cup nuts (pecans or walnuts)
2 oz cool whip, thawed
2 tbsp lemon juice
1 tsp vanilla
Mix all together well, turn into a mold and freeze.
Let stand 10 minutes before serving.
Makes 6 servings
Source: Unknown
HOT AND SPICY ALMONDS
1/4 cup unsalted butter
2 tbsp Worcestershire sauce
1 tsp ground cumin
1/2 tsp sugar
1 tsp garlic powder
1/2 tsp cayenne powder
3 cups whole natural almonds
1/2 cup coarse salt
Preheat oven to 350 degrees F.
Melt the butter in a medium-size saucepan. Add Worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2-3 minutes. Add the nuts and stir to coat evenly with seasonings.
Spread the nuts on an ungreased baking sheet and toast in the oven for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool.
Makes 4 servings
Source: The Gazette, December 19, 1990
10 SUMMER SIPPERS
Source: Aunt Salli's Cyberkitchen
1. OLD FASIONED LEMONADE
Boil 2 cups granulated sugar and 1 cup water in small saucepan 5 minutes, stirring occasionally. Remove from heat and stir in 1 cup Freshly squeezed lemon juice. Cool, then pour into jar and refrigerate. To serve, stir in 2 tablespoons syrup mix to 3/4 cup water. Add ice. - Makes 20 servings.
2. PINEAPPLE-MELON SLUSH
Whirl one (16 oz) can pineapple, frozen and one medium size cantalope in blender or food processor until smooth.
3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up oranges and 1 pint of vanilla ice milk in blender or food processor until smooth.
4. FRUIT FIZZ
Mix 2 cups apricot nectar, 2 cups pineapple juice and 1 cup orange juice in a large pitcher. chill well. just before serving, add 1 1/2 cups icy cold ginger ale.
5. GAZPACHO COCKTAIL
Cut 1 medium size peeled cucumber in small chunks. whirl in blender with 1/3 cup freshly squeezed lemon or lime juice, 1 teaspoon red-wine vinegar, 1 teaspoon hot-pepper sauce and freshly ground black pepper to taste. pour 4 cups V-8-vegetable juice into a large pitcher. add the cucumber puree and mix well.
6. BLUEBERRY BOG SPARKLER
Mix 3 cups blueberry-cranberry drink with 2 cups prepared lemonade in a large pitcher. chill well. just before serving, stir in 1 1/2 cups icy cold ginger ale.
7. GINGER-LIME COOLER
pour 4 1/2 cups ginger beer and 6 cups clear lemon- lime soda into a large pitcher; add 2 bags frozen melon balls.
8. FROSTED COFFEE
Whirl 4 cups of strong black coffee and 2 pints vanilla, coffee, or chocolate ice cream in the blender. may take 3 batches as this should be fluffy.
9. DOUBLE ORANGE COOLER
Mix 6 cups orange juice, 5 cups club soda and 2 1/2 cups milk in a pitcher. pour into tall glasses and top with a scoop or orange sherbet.
10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups cranberry juice cocktail, 5 small peaches or nectarines cut in chunks, 1 sliced lemon, 4 cups ice cubes and 5 cups club soda.
CHOCOLATE ECLAIR DESSERT
2 boxes (3 oz. each) boxes Instant French Vanilla pudding
3 cups plus 3 tbsp. milk, divided use
1 (9 oz.) container Cool Whip, thawed
1 box graham crackers
FOR THE TOPPING:
2 squares (1 ounce each) unsweetened chocolate
1 tsp. light Karo syrup
1 tsp. vanilla
2 tbsp. butter
1 1/2 cups powdered sugar
3 tbsp milk
Mix (dry) pudding and 3 cups milk together until thick. Fold in Cool Whip. In (9x13-inch) pan put a layer of graham crackers. Top with one third of pudding mixture. Repeat ending with a layer of graham crackers. Set aside.
Melt chocolate, butter and corn syrup together in a saucepan. Remove from heat when melted; stir in vanilla. Gradually add powdered sugar and the remaining 3 tablespoons milk. Spread over top layer of graham crackers. Refrigerate 8 hours or overnight. The longer the dessert is refrigerated, the better.
From Lisa in WV
HOMEMADE KAHLUA
4 cups sugar
1/2 cup instant coffee
3 cups water
dash salt
3 cups vodka
3 tbsp vanilla
In 3 quart pan, mix sugar and coffee. Stir in 3 cups water and salt. Over high heat; boil till sugar is dissolved. Reduce heat and simmer 15 minutes.
Cool completely, then add vodka and vanilla. Aging 3 weeks helps, but not necessary.
Makes 1 1/2 quarts
HOMEMADE GALLIANO-TYPE LIQUEUR
2 cups sugar
2/3 cup water
2 1/2 cups vodka
3 tsp lemon juice
3 tsp vanilla
2 to 4 drops yellow food extract
1/2 to 1 tsp anise extract
Boil sugar and 2/3 cup water 3 minutes. Cool completely and add remaining ingredients.
BARBECUE RIBS OR CHICKEN (CROCK POT)
3 pounds spareribs
salt and pepper (to taste)
1 (16 oz) bottle barbecue sauce (or 2 cups home made)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for about 10 minutes on each side to brown and remove excess fat. Or put on your grill outside. Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce.
Cover and cook on low 8-10 hours or 4-5 hours on high.
Substitutions:
Instead of ribs you can also use chicken, ham or pork chops. For the chicken I use one whole chicken and place it whole in the pot. Then pour the sauce over it. Once it is done it comes real easy off the bone.
FRENCH BREAKFAST PUFFS
(these taste like sugar donuts)
1/3 cup soft shortening (i use butter flavor Crisco)
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
6 tbsp butter, melted
1/2 cup sugar mixed with 1 tsp ground cinnamon
Preheat oven to 350 degrees F.
Mix shortening sugar and egg thoroughly in bowl; set aside.
Mix together flour, baking powder, salt and nutmeg in separate bowl. Alternate adding dry ingredients and milk into the shortening mixture ending with dry ingredients. Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden brown. Immediately roll in melted butter and then in cinnamon sugar mixture. Serve hot (also great cold).
From: Lisa in WV
HOT ORANGE CHICKEN
1 lb boneless, skinless chicken breasts, cut into 1/4-inch thick strips
FOR THE MARINADE:
1 1/2 Tbsp tapioca or cornstarch dissolved in 1/3 cup cold water
1 Tbsp rice wine or dry sherry
2 Tbsp soy sauce
1/2 tsp baking soda
1/2 salt
1/2 tsp sugar
FOR THE SEASONING SAUCE:
2 tablespoons soy sauce
1/2 Tbsp cider vinegar
1/3 cup orange juice
1 Tbsp sugar
1 tsp tapioca (or corn starch)
1/4 tsp salt
FOR THE STIR FRY:
1/2 cup plus 2 tbsp peanut oil or vegetable oil, divided use
2 Tbsp chopped dried or fresh orange peel
2 dried red chili peppers, chopped
10 scallions, slightly smashed and cut into 1 1/2-inch pieces
Mix marinade ingredients and add chicken, tossing to coat well. Cover and chill for 90 minutes or overnight.
WHEN READY TO COOK:
Mix seasoning sauce ingredients together; set aside. Add 1 tablespoon of oil to marinade and mix well to separate chicken pieces; set aside.
Heat 1/2 cup of oil in a wok or skillet until very hot. Stir-fry chicken about 1 minute; remove and drain well.
Warm 1 tablespoon oil in a wok or skillet over medium heat and fry orange peel until dark brown. Add chili peppers and scallions; stir-fry 30 seconds.
Add seasoning sauce, stirring constantly until sauce thickens and boils. Add chicken and mix well. Serve hot
Makes 2-4 servings
Recipe Swap - June 11, 1997
RECIPES IN THIS FILE:
Barbecued Confetti Vegetables (cooked in foil packets)
Lemonade Scones (using lemon-lime soda)
Impossible Microwave Risotto (serves 2)
Strawberry Pecan Cake with Coconut Pecan Icing (using cake mix)
Cherry and Apple Dump Cake (oven or microwave)
Jiffy Fruit Cobbler (using biscuit mix)
Honey Cake (using coffee and banana)
Batter Fried Apples
Stir-Fried Apples
Velma's Fried Apples
Gloria Pitzer's Version of Cracker Barrel Fried Apples
Red Hot Tomatoes (marinated with green pepper and onion)
Benner's Cole Slaw
Judy's Creamy Cole Slaw Dressing
Bavarian Apple Torte (crust, cream cheese layer, topped with apples and almonds)
Apple-Cheddar Pizza (using pie crust)
Crazy Crust Apple Pie
How to Freeze Apples - Microwave Applesauce
Waldorf Salad
Sugar Free Fruit Salad (topped with pudding)
Sugarless Cookies (using biscuit mix)
Blueberry Grunt (using pie filling and biscuit mix)
Frozen Fruitcake Salad
Hot and Spicy Almonds
Summer Sippers (10 recipes for cold drinks, coffee and cocktails)
Chocolate Eclair Dessert (no bake, using graham crackers)
Homemade Kahlua
Homemade Galliano-Type Liqueur
Barbecue Ribs or Chicken (crock pot)
French Breakfast Puffs (taste like sugar donuts)
Hot Orange Chicken (stir fry)
Barbecued Confetti Vegetables
8 to 10 cherry tomatoes, halved
1 1/2 cups corn cut from cob
1 red bell pepper, julienned
1/2 medium-size green bell pepper, julienned
1 small onion, sliced
1 tbsp chopped fresh basil leaves
1/4 tsp grated lemon rind
salt and pepper (to taste)
1 tbsp plus 1 tsp. unsalted butter or margarine, cut in pieces
Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a (12x12-inch) piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal.
Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately.
Makes 4 servings
Source: Delicious Decisions by The Junior League, San Diego, CA
LEMONADE SCONES
3 cups self-rising flour
1 cup heavy (whipping) cream
1 cup lemon-lime soda (like 7up or Sprite)
milk (for brushing tops)
Place all ingredients in a large bowl. Stir till mixed to make a soft dough (don't overmix).
Turn out onto a well-floured board and knead lightly. Shape into a rectangle about 1-inch thick and cut into squares or rounds (2-3 inch). Brush tops with milk. Place on floured baking sheet.
Bake in pre-heated hot oven(450 degrees F) for about 15-20 minutes.
Makes about 12 scones
From: Laurel (adapted)
IMPOSSIBLE MICROWAVE RISOTTO
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic, minced
1/4 cup uncooked Arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper (to taste)
3 optional ingredients (from choices below)*
Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)
Add onion, garlic and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
*Optional ingredients may include 4 ounces of the following:
cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and 2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (Greek/Kalamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and saffron, basil or other spice to taste.
Makes 2 servings
Source: Barbara Kafka (adapted from book: Great Foods without Fuss by Frances McCullough and Barbara Witt
RASPBERRY COCONUT CAKE
1 (18.5 oz) package white cake mix
3 cups coconut, divided use
3/4 cup raspberry jam
1 (8 oz) tub Cool Whip
Fresh raspberries (for garnish)
Heat oven to 350 degrees F.
Prepare and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding 2/3 cup of coconut to batter. Cool.
Mix jam and 1 cup coconut in small bowl. Spread between cake layers. Frost top and sides of cake with Cool Whip. Press remaining coconut on top and sides of cake. Garnish with red raspberries. Store cake in refrigerator.
Source: Newspaper recipe clipping: Bakers Coconut ad
STRAWBERRY PECAN CAKE
1 (2-layer size) box Duncan Hines white cake mix
1 (3 ounce) box strawberry Jello
1 cup vegetable oil
1 cup chopped fresh strawberries (or frozen strawberries, thawed)
1 cup flaked coconut
1 cup chopped pecans
1/2 cup milk
4 eggs
1/2 cup sliced strawberries (for garnish)
Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) baking pan.
Sift together cake mix and strawberry Jello. Add oil, strawberries, coconut, pecans and milk. Add eggs one at a time, beating well after each. Pour into prepared pan.
Bake at 350 degrees F for 40 minutes. Cool in pan on rack.
Spread Icing over cake, garnish with fresh strawberries. When cake is iced, put in refrigerator and chill.
ICING
1 stick (1/4 pound) butter, melted
3 3/4 cups powdered sugar (or more, as needed)
1/2 cup chopped pecans
1/2 cup flaked coconut
Mix confectioners sugar gradually into melted butter. Add coconut and chopped pecans. Add more powdered sugar, if needed, for desired consistency.
Makes 1 (13x9-inch) cake
CHERRY AND APPLE DUMP CAKE
1 (21 ounce) can cherry pie filling
2 cups diced all-purpose apples (2 medium apples)
1/3 cup ReaLemon Lemon Juice
1/2 cup cold margarine or butter
1 (9 ounce) package one-layer yellow cake mix (like Jiffy brand)
3/4 cup chopped pecans
Preheat oven to 350 degrees F.
In (9-inch) square baking pan, combine pie filling, apples and lemon juice.
In medium bowl, cut margarine into dry cake mix until crumbly; add pecans. Sprinkle evenly over pie filling.
Bake 40 to 45 minutes or until golden brown. Serve warm.
Or, to bake in a Microwave:
In 2 quart round baking dish, prepare as above. Microwave on full power (high) 12 to 14 minutes.
JIFFY FRUIT COBBLER
1 (1 lb.) can peaches, apricots or fruit cocktail, undrained
2 tsp Minute Tapioca
Ground cinnamon (to taste)
1 cup biscuit mix
1/3 cup milk
Preheat oven to 350 degrees F.
Combine fruit and juice, tapioca and cinnamon in a (9-inch) pie plate, set aside.
Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.
Bake at 350 degrees F for 25-30 minutes.
Serve warm with fruit dished on top of biscuits.
Makes 6 servings
HONEY CAKE
3 eggs
1/4 cup sugar
1/4 cup soft margarine
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine; set aside.
Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or 2 (9-inch) loaf pans.
Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.
Makes 24 servings
Per serving: 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg cholesterol
Makes 1 tube pan or 2 (9-inch) loaves, 24 servings
Source: American Diabetes Association Holiday Cookbook by Betty Wedman
BATTER FRIED APPLES
20 apples
3 eggs
1/2 cup plus 1 tbsp. milk
2 1/4 tbsp. sugar
1 1/4 tbsp. baking powder
1 tsp. salt
2 cups flour
Oil (for deep frying)
Powdered sugar (for sprinkling)
Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter.
Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm.
STIR-FRIED APPLES
2 tbsp. butter (no margarine)
1 tbsp. cooking oil
1 quart apples, peeled and pared, and cut into 6-8 slices
1/2 cup sugar (or to taste)
1/4 cup brown sugar (or to taste)
1 or 2 whole cloves (optional)
Heat butter and oil together. Add the apples and sprinkle the sugars over them; add cloves, if using. Cover and cook until the apples are heated; remove cover and stir until apples are cooked. Remove cloves.
VELMA'S FRIED APPLES
Wash and peel apple only part way around. Leave some skin on. Core and slice apples pretty thinly.
Put enough margarine in the bottom of a frying pan, butter burns too quickly. Put apple slices into frying pan. Sprinkle sugar, as much as you need, and cinnamon over apples. Cover and steam, not until they are falling apart, but tender. Some like them brown (I don't). Leave lid off to brown.
From: Velma
GLORIA PITZER'S VERSION OF CRACKER BARREL FRIED APPLES
2 1/2 cups apple juice, divided use
4 large Golden Delicious apples, unpeeled, but cored and sliced 1/2-thick wedges
4 tbsp. sugar
3 tbsp. cornstarch
1 tsp. apple pie spice
In a medium skillet, combine 2 cups apple juice and sliced apples. Simmer gently and turn apples often with spatula until fork tender, but not mushy. With slotted spoon remove apples to greased oven dish.
Into a blender put the remaining 1/2 cup apple juice, sugar, cornstarch and apple pie spice; blend briefly just till smooth. Stir into hot juice in skillet and cook, stirring constantly on medium-high heat until it bubbles and thickens a bit. Turn off heat. Pour over the apple slices.
Serve warm as side dish or dessert. Refrigerate leftovers to use in a few days.
Serves 6
Source: Gloria Pitzer's Restaurant Recipe Secrets
Red Hot Tomatoes (marinated with green pepper and onion)
RED HOT TOMATOES
3/4 cup vinegar
1/4 cup water
4 1/2 teaspoons sugar
1 1/2 teaspoon celery salt
1 1/2 teaspoon mustard seed
1/2 teaspoon salt
Dash of ground cayenne pepper
Grinding of black pepper
6 large tomatoes, peeled and cut in eighths
1 large green pepper, seeded and cut in narrow strips
1 mild onion, sliced in rings
Cucumber slices (optional)
Mix together vinegar, 1/4 cup water, sugar, celery salt, mustard seed, salt, cayenne pepper and black pepper. Bring to boil and boil one minute.
Place tomatoes, green pepper and onion in a deep bowl. Pour hot marinade over vegetables. Let marinate at least several hours in refrigerator. This will keep for several days.
Just before serving, add cucumber slices. Serve with some of liquid in individual serving dishes.
Makes 6 servings
BENNER'S COLE SLAW
2 cups sugar
1 cup vinegar
1/4 cup water
1 tsp. celery seed
1 tsp. mustard seed
2 medium heads of cabbage, shredded
1 tbsp. salt
Combine sugar, vinegar, 1/4 cup water, celery seed and mustard seed in a saucepan and heat until boiling; boil hard for 1 minute. Cool overnight.
The next day, shred the cabbage. Sprinkle 1 tablespoon salt over the cabbage and let stand for 1 hour.
Drain the cabbage. Pour cooled syrup over cabbage. Marinate for several hours and serve.
JUDY'S CREAMY COLE SLAW DRESSING
This is my own recipe for creamy cole slaw dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tablespoons vinegar
Mix ingredients together well and pour over shredded cabbage.
From Judy/Blagden
BAVARIAN APPLE TORTE
FOR THE CRUST:
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup sifted flour
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1/2 teaspoon vanilla
FOR THE TOPPING:
4 cups peeled, thinly sliced apples (about 4 medium)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Preheat oven to 450 degrees F.
TO MAKE THE CRUST:
Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Slowly stir in flour until mixture makes a soft dough. Press dough into bottom and about 1 1/2-inches up the side of an ungreased 9-inch springform pan.
Spread on bottom and sides of an ungreased springform pan.
TO MAKE THE FILLING:
Beat cream cheese and the 1/4 cup of sugar in a medium-size bowl with an electric mixer until well blended. Add egg and vanilla, beating just until smooth. Pour in pastry lined pan.
TO MAKE THE TOPPING:
Toss apples with combined remaining 1/3 cup sugar and cinnamon; spoon evenly over cream cheese layer. Sprinkle with almonds over top.
Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 400 degrees and bake 25 minutes longer. Cool in pan on wire rack before removing side of pan.
Serve at room temperature or chilled.
Makes 1 (9-inch) torte
Source: Janet R. Starosta
APPLE-CHEDDAR PIZZA
Pie crust dough for 2 (9-inch) pie
Grated cheddar cheese
Apples, peeled and sliced
1 cup sugar, divided use
1 teaspoon ground cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup quick cooking oats, uncooked
Ice cream (for serving)
Spread crust on a pizza pan. Place grated cheddar cheese on top of the crust. Arrange apple slices on the cheese. Mix together 1/2 cup sugar and 1 teaspoon ground cinnamon; sprinkle over apples.
For crumb topping, combine flour, the remaining 1/2 cup sugar and butter. Add oats; sprinkle over apples.
Bake at 400 degrees F for 30 minutes. Serve with ice cream.
CRAZY CRUST APPLE PIE
" This pie recipe is from the 1970's. We delighted, watching the pie bake through the oven door window. The apples would sink to the bottom right before our eyes. This made us more excited to eat the pie later."
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (21 oz.) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon cinnamon or apple pie spice
In small mixer bowl, combine the first 7 ingredients. Blend well; beat 2 minutes at medium speed of mixer. Pour batter into 9-inch pie pan.
Combine pie filling, lemon juice and apple pie spice; pour into center of batter. Do Not Stir.
Bake at 425 degrees for 45 to 50 minutes. As pie bakes, the filling sinks down and the batter comes up around to make a crust.
HOW TO FREEZE APPLES - MICROWAVE APPLESAUCE
Cut the apples into about quarters, peel and seed. Put several cups worth into freezing bags and toss into the freezer.
In the dead of winter when you are dying for fresh applesauce, dump a bag of frozen apples into the microwave, (well preferably in a bowl big enough to hold) and cover with plastic wrap (the heavy microwave kind). Then nuke for about 5 to 8 minutes, let them sit awhile, and nuke again. Stir them around, and nuke again. When they are thawed and softening (add a bit of water if needed, but there is usually lots from the freezer bag) add sugar and cinnamon to taste. Just keep stirring and cooking for a few minutes until they suit your tastes.
This is a very easy way to cook them, and they are ok if you go off for a few minutes and just let them set and steam.
A great way to give your family that homegrown wholesomeness with the ease of grocery store "bag dump and nuke". ;-)
Source: Elizabeth Stevens
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
Combine ingredients, toss gently, cover and chill.
SUGAR FREE FRUIT SALAD
1 (8 oz.) can mandarin oranges, drained
1 (8 oz.) can pineapple tidbits (in own juice), drained
1 apple, diced
1 banana, sliced
1/4 cup chopped pecans
1/4 cup lemon juice
1/4 cup cherries (optional)
1 (4-serving size) pkg. sugar free vanilla pudding mix
Dip banana and apple in lemon juice. Combine fruit in bowl.
Mix pudding as directed on package and pour over fruit. Chill and serve.
SUGARLESS COOKIES
3/4 cup Jiffy or Bisquick baking mix
1 (4-serving size) pkg. sugarfree chocolate or coconut pudding
1 egg
1/4 cup oil
Chopped walnuts (optional)
Mix all ingredients together; drop onto a lightly greased cookie sheet.
Bake at 350 degrees F for 8 to 11 minutes.
BLUEBERRY GRUNT
2 cans (21 oz each) blueberry pie filling
1 cup water
1/4 cup lemon juice
1 cup buttermilk biscuit mix (Bisquick)
1/3 cup milk
Combine filling, water and lemon juice. Pour into shallow casserole with a tight lid. Heat until boiling, then reduce to simmer.
Prepare dumplings by mixing biscuit mix with milk. Drop by spoonfuls onto hot blueberry mixture Cook uncovered for 10 minutes, then covered for 10 minutes.
FROZEN FRUITCAKE SALAD
"Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too."
1 (13 oz) can crushed pineapple, drained
1 cup sour cream
1/2 cup sugar
2 bananas, diced
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
1/2 cup nuts (pecans or walnuts)
2 oz cool whip, thawed
2 tbsp lemon juice
1 tsp vanilla
Mix all together well, turn into a mold and freeze.
Let stand 10 minutes before serving.
Makes 6 servings
Source: Unknown
HOT AND SPICY ALMONDS
1/4 cup unsalted butter
2 tbsp Worcestershire sauce
1 tsp ground cumin
1/2 tsp sugar
1 tsp garlic powder
1/2 tsp cayenne powder
3 cups whole natural almonds
1/2 cup coarse salt
Preheat oven to 350 degrees F.
Melt the butter in a medium-size saucepan. Add Worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2-3 minutes. Add the nuts and stir to coat evenly with seasonings.
Spread the nuts on an ungreased baking sheet and toast in the oven for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool.
Makes 4 servings
Source: The Gazette, December 19, 1990
10 SUMMER SIPPERS
Source: Aunt Salli's Cyberkitchen
1. OLD FASIONED LEMONADE
Boil 2 cups granulated sugar and 1 cup water in small saucepan 5 minutes, stirring occasionally. Remove from heat and stir in 1 cup Freshly squeezed lemon juice. Cool, then pour into jar and refrigerate. To serve, stir in 2 tablespoons syrup mix to 3/4 cup water. Add ice. - Makes 20 servings.
2. PINEAPPLE-MELON SLUSH
Whirl one (16 oz) can pineapple, frozen and one medium size cantalope in blender or food processor until smooth.
3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up oranges and 1 pint of vanilla ice milk in blender or food processor until smooth.
4. FRUIT FIZZ
Mix 2 cups apricot nectar, 2 cups pineapple juice and 1 cup orange juice in a large pitcher. chill well. just before serving, add 1 1/2 cups icy cold ginger ale.
5. GAZPACHO COCKTAIL
Cut 1 medium size peeled cucumber in small chunks. whirl in blender with 1/3 cup freshly squeezed lemon or lime juice, 1 teaspoon red-wine vinegar, 1 teaspoon hot-pepper sauce and freshly ground black pepper to taste. pour 4 cups V-8-vegetable juice into a large pitcher. add the cucumber puree and mix well.
6. BLUEBERRY BOG SPARKLER
Mix 3 cups blueberry-cranberry drink with 2 cups prepared lemonade in a large pitcher. chill well. just before serving, stir in 1 1/2 cups icy cold ginger ale.
7. GINGER-LIME COOLER
pour 4 1/2 cups ginger beer and 6 cups clear lemon- lime soda into a large pitcher; add 2 bags frozen melon balls.
8. FROSTED COFFEE
Whirl 4 cups of strong black coffee and 2 pints vanilla, coffee, or chocolate ice cream in the blender. may take 3 batches as this should be fluffy.
9. DOUBLE ORANGE COOLER
Mix 6 cups orange juice, 5 cups club soda and 2 1/2 cups milk in a pitcher. pour into tall glasses and top with a scoop or orange sherbet.
10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups cranberry juice cocktail, 5 small peaches or nectarines cut in chunks, 1 sliced lemon, 4 cups ice cubes and 5 cups club soda.
CHOCOLATE ECLAIR DESSERT
2 boxes (3 oz. each) boxes Instant French Vanilla pudding
3 cups plus 3 tbsp. milk, divided use
1 (9 oz.) container Cool Whip, thawed
1 box graham crackers
FOR THE TOPPING:
2 squares (1 ounce each) unsweetened chocolate
1 tsp. light Karo syrup
1 tsp. vanilla
2 tbsp. butter
1 1/2 cups powdered sugar
3 tbsp milk
Mix (dry) pudding and 3 cups milk together until thick. Fold in Cool Whip. In (9x13-inch) pan put a layer of graham crackers. Top with one third of pudding mixture. Repeat ending with a layer of graham crackers. Set aside.
Melt chocolate, butter and corn syrup together in a saucepan. Remove from heat when melted; stir in vanilla. Gradually add powdered sugar and the remaining 3 tablespoons milk. Spread over top layer of graham crackers. Refrigerate 8 hours or overnight. The longer the dessert is refrigerated, the better.
From Lisa in WV
HOMEMADE KAHLUA
4 cups sugar
1/2 cup instant coffee
3 cups water
dash salt
3 cups vodka
3 tbsp vanilla
In 3 quart pan, mix sugar and coffee. Stir in 3 cups water and salt. Over high heat; boil till sugar is dissolved. Reduce heat and simmer 15 minutes.
Cool completely, then add vodka and vanilla. Aging 3 weeks helps, but not necessary.
Makes 1 1/2 quarts
HOMEMADE GALLIANO-TYPE LIQUEUR
2 cups sugar
2/3 cup water
2 1/2 cups vodka
3 tsp lemon juice
3 tsp vanilla
2 to 4 drops yellow food extract
1/2 to 1 tsp anise extract
Boil sugar and 2/3 cup water 3 minutes. Cool completely and add remaining ingredients.
BARBECUE RIBS OR CHICKEN (CROCK POT)
3 pounds spareribs
salt and pepper (to taste)
1 (16 oz) bottle barbecue sauce (or 2 cups home made)
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for about 10 minutes on each side to brown and remove excess fat. Or put on your grill outside. Slice ribs into serving pieces and put in crock pot. Pour in barbecue sauce.
Cover and cook on low 8-10 hours or 4-5 hours on high.
Substitutions:
Instead of ribs you can also use chicken, ham or pork chops. For the chicken I use one whole chicken and place it whole in the pot. Then pour the sauce over it. Once it is done it comes real easy off the bone.
FRENCH BREAKFAST PUFFS
(these taste like sugar donuts)
1/3 cup soft shortening (i use butter flavor Crisco)
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
6 tbsp butter, melted
1/2 cup sugar mixed with 1 tsp ground cinnamon
Preheat oven to 350 degrees F.
Mix shortening sugar and egg thoroughly in bowl; set aside.
Mix together flour, baking powder, salt and nutmeg in separate bowl. Alternate adding dry ingredients and milk into the shortening mixture ending with dry ingredients. Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden brown. Immediately roll in melted butter and then in cinnamon sugar mixture. Serve hot (also great cold).
From: Lisa in WV
HOT ORANGE CHICKEN
1 lb boneless, skinless chicken breasts, cut into 1/4-inch thick strips
FOR THE MARINADE:
1 1/2 Tbsp tapioca or cornstarch dissolved in 1/3 cup cold water
1 Tbsp rice wine or dry sherry
2 Tbsp soy sauce
1/2 tsp baking soda
1/2 salt
1/2 tsp sugar
FOR THE SEASONING SAUCE:
2 tablespoons soy sauce
1/2 Tbsp cider vinegar
1/3 cup orange juice
1 Tbsp sugar
1 tsp tapioca (or corn starch)
1/4 tsp salt
FOR THE STIR FRY:
1/2 cup plus 2 tbsp peanut oil or vegetable oil, divided use
2 Tbsp chopped dried or fresh orange peel
2 dried red chili peppers, chopped
10 scallions, slightly smashed and cut into 1 1/2-inch pieces
Mix marinade ingredients and add chicken, tossing to coat well. Cover and chill for 90 minutes or overnight.
WHEN READY TO COOK:
Mix seasoning sauce ingredients together; set aside. Add 1 tablespoon of oil to marinade and mix well to separate chicken pieces; set aside.
Heat 1/2 cup of oil in a wok or skillet until very hot. Stir-fry chicken about 1 minute; remove and drain well.
Warm 1 tablespoon oil in a wok or skillet over medium heat and fry orange peel until dark brown. Add chili peppers and scallions; stir-fry 30 seconds.
Add seasoning sauce, stirring constantly until sauce thickens and boils. Add chicken and mix well. Serve hot
Makes 2-4 servings
MsgID: 004388
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