Recipe: Assorted Recipes (33) - 07-15-97 Recipe Swap (updated)
Recipe Collections33 ASSORTED RECIPES
Recipe Swap - July 15, 1997
RECIPES IN THIS FILE:
Herbed Turkey Roast
Tortilla Stack
Mandarin Tuna Salad
Spinach Orange Salad
Spinach Dip
Couscous Salad With Chicken
Chapati Roll-Ups with Peanut Dressing
6 No-Bake Cookie Recipes
Chocolate Nut No-Bake Cookies
Fudgies
Chunky Peanut Butter Oatmeal No-Bake Cookies
Chocolate Peanut Oatmeal No-Bake Cookies
Peanut Butter Oatmeal No-Bake Cookies
Cherry Cookie Pizza
Grilled Corn Salad with Black Beans and Rice
Peanut Buster Pizza
BBQ Rubs
Broccoli Salad
Rum Balls
Best Ever Coconut Pound Cake
Purple Cow
Dreamsicle
Root Beer Float
Orange Delite
Lime Punch
Orange Aspic
Iced Strawberry Tea
Tomato Soup Dressing in a Jar
Smoke Grilled Salmon
Vince's BBQ Sauce
Pineapple Tortoni Sicilian
Good Creamy Dressing
Lemon Sugar
HERBED TURKEY ROAST
Source: Sunset Crockery Cookbook
Makes 10 servings
1 (5 lb) whole turkey breast, boned
1/4 cup chopped fresh parsley
2 tbsp fresh thyme, minced
salt and ground black pepper (to taste)
2 oz fontina cheese, sliced
2 oz prosciutto slices
4 sprigs of parsley or thyme
2/3 cup chicken broth
1/3 cup dry white wine
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2-inch intervals. (At this point, you may cover and refrigerate until next day.)
TO COOK:
Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours). Carefully lift turkey to a warm platter and keep warm.
TO MAKE THE SAUCE:
Skim and discard fat from cooking liquid; blend in cornstarch (blended with 2 tablespoons cold water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.
TO SERVE:
Remove and discard strings and thyme sprigs from turkey; slice meat 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.
TORTILLA STACK
Adapted from source: Crockery Favorites by Mable Hoffman
Makes 4 servings
1 lb lean ground beef
5 1/3 corn tortillas, each cut in 6 wedges
2/3 can condensed cheddar cheese soup, undiluted
2/3 envelope dry taco seasoning mix
2 medium tomatoes, chopped
FOR SERVING:
Sour cream
Shredded Lettuce
Any other desired toppings
Crumble one-fourth of ground beef into bottom of slow-cooker. Top with one-fourth of tortilla wedges.
In a small bowl, mix soup and taco mix. Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are used.
Cover and cook on LOW 4-5 hours.
TO SERVE:
Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.
MANDARIN TUNA SALAD
Adapted from source: jenny, 1994
"Serve on sandwiches or beds of lettuce for a real tuna salad treat!"
2 cans (6 ounces each) tuna, drained and flaked
1 (8 ounce) can mandarin oranges, drained
1/4 cup chopped nuts (pecans, walnuts, pistachios, almonds or your favorite nuts)
1/4 cup sour cream (regular or low fat)
1/4 cup mayonnaise (regular or low fat)
1 teaspoon celery seed
1 generous dash salt and lemon pepper
Mix together all ingredients; chill.
SPINACH ORANGE SALAD
From: Kathy, IN
FOR THE DRESSING:
1/ 4 cup oil
2 tbsp sugar
2 tbsp vinegar
1 tbsp chopped fresh parsley
Salt and pepper, to taste
Dash Tabasco sauce (optional)
FOR THE SALAD:
1/4 cup sliced almonds, sugared in pan with 4 tsp sugar
Fresh spinach, washed dried and chilled
2 tbsp chopped green onion
1 (11 oz.) can mandarin oranges, drained
Combine dressing ingredients; cover and shake well. Refrigerate.
Toss salad ingredients together and refrigerated.
At serving time add dressing and almonds to the salad and lightly toss.
SPINACH DIP
From: Lisa R
8 oz. sour cream
1 cup mayonnaise
1 pkg. Lipton Vegetable Soup Mix
1 jar chopped pimientos, drained
1 can water chestnuts, chopped
2-3 green onions, finely sliced
1 pkg frozen, chopped spinach, thawed and well-drained
Mix all ingredients and chill.
I serve in a large round loaf bread, with the removed bread served alongside.
COUSCOUS SALAD WITH CHICKEN
Source: Suzanne Buice Cleek via Lars Larsen
1 cup uncooked couscous
1 small red onion, chopped*
1 tsp salt
3/4 tsp paprika, divided use
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1 1/2 cups boiling water
1/2 cup sour cream
1 Tbsp lemon juice
1/2 tsp paprika
1 large tomato, chopped
1 green bell pepper, chopped
3/4 lb cubed cooked chicken or 2 (5 oz) cans chicken, drained
Combine couscous, onion, salt, 1/4 tsp paprika, cinnamon, and black pepper in a saucepan. Add boiling water. Cover and let stand 5 minutes.
Combine sour cream, lemon juice, the remaining 1/2 teaspoon paprika in a large bowl. Add tomato, green pepper, chicken, and couscous.
Serve cold or at room temperature.
*My changes: "I use a can (approx. 14 ounces) of chicken broth instead of water and boil the onion in the broth before adding to the couscous (I am not a raw onion fan)." - Lars
Risa G., NJ: Here is a good one for cooking during hot spells:
CHAPATI ROLL-UPS WITH PEANUT DRESSING
Source: Vegetarian Times, August 1997
Makes 4 servings
FOR THE PEANUT DRESSING:
3 tbsp. fresh lemon juice
2 tbsp. honey
1/3 cup unsalted peanuts
1/8 tsp. ground cardamom
1 tbsp. red wine vinegar
1 tbsp. water
FOR THE SANDWICHES:
1 (15 oz.) can chickpeas, rinsed and drained
2 tsp. dark sesame oil
3 cloves garlic
4 (8 inch) whole wheat chapatis
1 large boiling potato, peeled, steamed and coarsely mashed
2 ripe plum tomatoes, thinly sliced
1/2 small red onion, thinly sliced
Cucumber slices, for garnish (optional)
TO PREPARE THE DRESSING:
In food processor or blender, process all ingredients for the dressing until smooth, about 1 minute. Mixture should be the consistency of creamy salad dressing. If not using right away, cover and refrigerate (the dressing will thicken in refrigerator. Simply add small amount of water and stir to regain desired consistency.)
TO PREPARE THE SANDWICH:
In food processor, puree chickpeas, sesame oil and garlic until smooth and creamy.
Divide chickpea puree among chapatis, spreading even strips down middle of each. Top with layer of potato, then tomato and onion. Drizzle with peanut dressing and roll into cylinder. Place seam side down on serving plate and garnish with cucumber slices if desired.
Walter,OH: For pork Chops, Use a recipe of 2 parts coca cola, 1 part ketchup.
6 NO-BAKE COOKIE RECIPES
CHOCOLATE NO-BAKE COOKIES
Makes 48 cookies
2 cups sugar
1/2 cup milk
1/4 lb (1/2 cup) butter
3 tbsp unsweetened cocoa powder
1 tsp salt
3 cups uncooked old fashioned oats
1 tsp vanilla
1 cup coconut
Put sugar, milk, butter, cocoa powder and salt in large saucepan;
bring to a boil.
Remove from heat; stir in oats, coconut and vanilla.
Drop from teaspoonfuls onto waxed paper; let set until cool.
CHOCOLATE NUT NO-BAKE COOKIES
Makes 2 dozen cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
3 cups old fashioned oats
1/2 cup coconut
1/2 cup chopped nuts
6 tbsp unsweetened cocoa powder
1 tsp baking soda
In saucepan mix together sugar, butter and milk. Bring mixture to a boil.
Remove from heat and add remaining ingredients.
Drop from a teaspoon onto waxed paper; let set until cool.
FUDGIES
Makes 4 dozen cookies
3 cups old fashioned oats
1 cup coconut, chopped
1 cup chopped walnuts
1 cup brown sugar
1 cup white granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup butter
1/2 tsp vanilla
Mix together oats, coconut and nuts; set aside.
Combine sugars, cocoa, evaporated milk and butter in saucepan. Cook over medium heat to full boil; boil 1 minute, stirring constantly.
Remove from heat; add vanilla. Pour over oat mixture; blend well.
Drop onto waxed paper. (If mixture becomes stiff, heat slightly to soften.) Let cookies stand until firm.
CHUNKY PEANUT BUTTER OATMEAL NO-BAKE COOKIES
Makes 3 dozen cookies
1/2 cup butter
2 cups sugar
1/2 cup milk
3 cups old fashioned oats
2/3 cup chunky peanut butter
1/2 tsp vanilla
Melt butter in saucepan. Add sugar and milk; boil 3 minutes.
Remove from heat. Add oats, peanut butter and vanilla; beat.
Drop on waxed paper by teaspoonfuls; let set until cool.
CHOCOLATE PEANUT OATMEAL NO-BAKE COOKIES
Makes 2 dozen cookies
2 cups sugar
4 tbsp unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
3 cups old fashioned oats
1 tbsp vanilla
Boil the sugar, cocoa powder, milk and butter together for 1 minute.
Remove from heat. Add the oats, peanut butter and vanilla; stir well until mixture thickens.
Drop on waxed paper; let set until cool.
PEANUT BUTTER OATMEAL NO-BAKE COOKIES
1 cup sugar
1/4 cup milk
1/4 cup butter
2 tbsp peanut butter
1/8 tsp salt
1 cup uncooked oats
1 tsp vanilla
Put sugar, milk, butter, peanut butter and salt in saucepan; bring to a rolling boil. Reduce heat to low and cook 3 minutes, stirring often.
Stir in oats and vanilla. Beat until thickened. Drop on waxed paper; let set until cool.
CHERRY COOKIE PIZZA
Source: Comstock Makin' It Easy Recipes
Makes 12 servings
FOR THE CRUST:*
1 1/3 cups butter or margarine, softened
2 egg whites, whipped
2 tbsp milk
2 tsp vanilla
4 cups unbleached flour
1 1/2 cups granulated sugar
2 tsp baking powder
FOR THE TOPPING:
2 pkg (8 oz each) cream cheese, softened
1/4 cup powdered sugar, sifted
1 (21 oz) can cherry pie filling, chilled
Preheat oven to 350 degrees F. Prepare a 12-inch pizza pan with cooking spray and dust with flour; set aside.
TO PREPARE THE CRUST:
Combine butter, egg white, milk, and vanilla in a mixing bowl.
In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened.
On a lighty-floured surface, roll dough into a 12-inch circle. Press into prepared pizza pan.
Bake for 7 minutes or until golden brown. Cool.
MEANWHILE, TO PREPARE THE TOPPING:
Combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2-inch of edge. Spoon cherry pie filling over cream cheese layer.
Chill until ready to serve and then cut into wedges.
*Half of a 20 ounce package refrigerated sugar cookie dough may be substituted. Use remainder to bake cookies.
GRILLED CORN SALAD WITH BLACK BEANS AND RICE
Source: Eating Well, July/August, 1997
From: Risa G., NJ
Makes about 7 cups, for 4 main course or 6 side dish servings
2/3 cup short grain brown rice, uncooked
1 (15 oz.) can black beans, drained and rinsed
3 large ears corn, husked
2 medium red onions, cut into 3/8-inch thick slices
1 green bell pepper, cored and quartered lengthwise
1 small ripe avocado
1/2 cup chipotle tomato salsa
1/2 cup fresh orange juice
1/2 cup lime juice
3 Tbsp. chopped fresh cilantro
1 Tbsp. canola oil
3/4 tsp. ground cumin
Salt and pepper to taste
Baked tortilla chips (optional)
In a large pot of boiling water, cook rice until al dente, 25-30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
Meanwhile, prepare a charcoal fire or preheat a gas grill. Using a long-handled barbeque brush, lightly oil the grill rack.
Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10-12 minutes.
Cut kernels from cobs and add to reserved rise and beans. Dice bell pepper and half of the onions; add to rice mixture.
Place remaining onions in a mixing bowl Peel and dice avocado; add half to rice mixture and half to the bowl with the onions.
In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. Season with salt and pepper.
Toss 3 tablespoon of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
Spoon rice mixture onto serving dish and top with onion-avocado mixture. Serve with chips, if desired.
PEANUT BUSTER PIZZA
Source: Pampered Chef
From: Kathy, IN
1 (19.8 oz) pkg brownie mix
1 (8 oz) pkg cream cheese, softened
1 cup packed brown sugar
1/4 cup creamy peanut butter
2 pkg (1.6 oz each) peanut butter cups, chopped
1/4 cup peanuts, chopped
2 bananas sliced
1 oz. semi-sweet chocolate chips, melted
2 tsp butter, melted
Preheat oven to 350 degrees F.
Prepare brownie mix according to package directions.
Place parchment paper on 15-inch baking stone. Spread brownie batter into a 14-inch circle.
Bake 20-25 minutes or until set cool completely.
Mix cream cheese, sugar and peanut butter until smooth. Spread over cooled crust. Sprinkle chopped candy and nuts over mixture. Layer on sliced bananas.
Melt chocolate and butter together 1 minute and 30 seconds in microwave on high; stir until smooth. Drizzle over top.
Risa G., NJ: I've got a couple of good BBQ Rubs to make BBQ easier (I tried one tonight and put the chicken on my grill pan. It was delicious!!):
BBQ RUBS
Source: Cuisine Magazine, May/June, 1997
THAI RUB
1/4 cup dried onions
1/4 cup brown sugar
2 tbsp. dried lemon grass
2 tbsp. ground coriander
2 tbsp. dried red pepper flakes
2 tbsp. lime zest (I used kaffir lime leaves, crushed)
4 tsp. garlic powder
4 tsp. ground ginger
2 tsp. ground cumin
2 tsp. ground black pepper
SPICY RUB
1/4 cup paprika
1/4 cup ground black pepper
4 tsp. garlic powder
4 tsp. ground cayenne pepper
4 tsp. dried oregano
4 tsp. dried thyme
Choose a rub. Combine ingredients. Rub some on each side of your meat or poultry. Refrigerate to marinate. Grill as you like.
BROCCOLI SALAD
From: Jan, IN
1 bunch broccoli
1 bottle Hormel real bacon pieces
l cup salted sunflower seeds
1/2 cup chopped purple onion
1/2 cup yellow raisins
1 cup Miracle Whip or mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Stir and let sit and stir again. Everything can be prepared ahead of time but put the dressing on at the last minute before serving.
RUM BALLS
From: Annie, TX
1 cup vanilla wafers
1 cup pecans
1 cup powdered sugar
2 tablespoons instant cocoa mix
1/2 cup to 1/4 cup rum or bourbon
1 1/2 tablespoons white syrup
Powdered sugar or coconut (optional, for rolling)
Grind wafers and pecans to a mealy mixture. Add powdered sugar and (dry) cocoa mix. Blend thoroughly. Stir constantly, adding syrup and rum alternately.
Roll into small balls. If balls tend to stick together, or there is excess moisture, roll in powdered sugar or coconut. These balls freeze well.
Kim, LA: Hope everyone enjoys this one. I have made it very often. People always ask me for this recipe.
BEST EVER COCONUT POUND CAKE
4 eggs
2 cups sugar
1 cup oil
1 cup buttermilk
1 1/2 teaspoons coconut flavoring
2 cups self-rising flour
1 small can coconut (or 1 to 1 1/4 cups)
FOR THE ICING:
1 cup sugar
1/2 cup water
1 teaspoon coconut flavoring
Beat well the eggs and 2 cups sugar. Add oil, buttermilk and 1 1/2 teaspoons coconut flavoring. Add flour and coconut. Pour into a greased Bundt pan.
Bake in a 350 degree F oven for 45 minutes.
TO PREPARE THE ICING:
Cook 1 cup sugar, 1/2 cup water, and 1 teaspoon coconut flavoring. Boil hard for 1 1/2 minutes.
Spoon icing over hot cake while it is still in the pan. Wait for 7 minutes, then remove cake from pan.
Lisa R: I like floats. Here are a few ideas.
PURPLE COW
Vanilla ice cream and Grape soda.
DREAMSICLE
Vanilla ice cream and Minute Maid orange soda.
ROOT BEER FLOAT
Vanilla ice cream and root beer.
Kim, LA: Here's another recipe for the hot summer months. This is also a very non fattening kind of dessert.
ORANGE DELITE
2 cups lite 'n' lively cottage cheese
2 cups lite pineapple, crushed and in own juice, drain dry
2 cups lite cool whip
1 package orange jello, sugar free
Mix together cottage cheese, pineapple, and cool whip. Sprinkle dry jello over mixture. Mix well. Keep refrigerated.
LIME PUNCH
From: Annie, TX
1 (3 oz.) pkg. lime gelatin
2 cups hot water
2 cups sugar
3 cups cold water
1 cup concentrated lemon juice
1 large can pineapple juice
1 (1 oz.) bottle lemon extract
1 large bottle ginger ale
Dissolve gelatin and sugar in hot water; mix well. Add cold water and lemon juice. Refrigerate until serving time.
Before serving add remaining ingredients using enough food coloring to obtain desired color.
ORANGE ASPIC
From: Annie, TX
2 pkg. (4-serving-size each) orange gelatin
1 1/2 cups boiling water
1 (8 oz.) can frozen concentrated orange juice
Dissolve gelatin in boiling water. Add orange juice and chill.
ICED STRAWBERRY TEA
Source: Taste of Home magazine, June/July, 1995
1 pint fresh strawberries
4 cups cold tea
1/3 to 1/2 cup sugar
1/4 cup fresh lemon juice
Set aside 5 whole strawberries. Puree the rest in blender; strain into a pitcher.
Stir in tea, sugar, and lemon juice until sugar dissolves. Chill.
Serve over ice; garnish with reserved berries.
Annie, TX: This dressing is soooo good on a fresh green salad topped with cold chicken or shrimp.
TOMATO SOUP DRESSING IN A JAR
Makes 2 1/4 cups
This dressing is soooo good on a fresh green salad topped with cold chicken or shrimp.
1 (10 3/4 oz) can condensed cream of tomato soup
1 cup vinegar
1/2 cup oil
2 Tbsp. sugar
1 Tbsp. chopped green onion
2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. salt (or to taste)
1/2 tsp. paprika
1/2 tsp. garlic powder
Dash cayenne pepper
Combine all ingredients in a jar. Cover and shake well. Refrigerate.
SMOKE GRILLED SALMON
Source: Canadian Living magazine, July 1995
Makes 4 servings
1 tsp grated lime rind
1/4 cup lime juice
1 tbsp oil
1 tsp Dijon mustard
1 pinch ground black pepper
4 salmon steaks, 1-inch thick (1 1/2 lb total)
1/3 cup toasted sesame seed (optional)
In shallow dish, combine lime rind and juice, oil, mustard and pepper. Add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed, if using. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook for 16-20 minutes, turning and basting with marinade halfway through (cook until fish flakes easily when tested with fork).
Lisa R: Here you go, guys. this is the recipe that I promised earlier. I just got my brother on the phone. Remember, the spices are to taste and to how much sauce that you are making.
VINCE'S BBQ SAUCE
It is great on chicken and beef.
Ketchup
Vinegar (to taste)
Brown sugar (to taste)
Chopped garlic
Worcestershire sauce
Dash of crushed red pepper
Celery seed
Ground black pepper
Combine these ingredients until you have it the way you like it and then heat on medium lo until boiling. After it comes to a boil, lower the heat to low and simmer for five minutes.
PINEAPPLE TORTONI SICILIAN
From: Kim, LA
Here is a recipe I made in high school in Home-ec. It was one of the best.
1 (16 ounce) can crushed pineapple
1 (4-serving-size) package vanilla pudding mix
1/2 cup sour cream
1 banana, mashed
1/2 cup chopped maraschino cherries
1/2 cup toasted flaked coconut
1/2 cup chopped walnuts
1 cup whipping cream, whipped
Drain crushed pineapple and set aside, reserving 1 cup juice.
Combine (dry) pudding, reserved juice and sour cream. Beat until smooth.
Stir in banana, reserved pineapple, cherries, coconut and walnuts.
Fold in whipped cream. Spoon into dessert dishes; freeze.
Stand at room temperature to thaw slightly before serving.
GOOD CREAMY DRESSING
From: Annie, TX
1 cup mayonnaise
1 cup buttermilk
1 envelope Italian or garlic salad dressing mix*
Combine ingredients and mix until well blended. Store in closed container and keep refrigerated.
*For added flavor use both Italian and garlic dressing mixes.
LEMON SUGAR
From: Candy
This is a good flavoring for iced or hot tea and for you favorite fruits.
2 Tbsp grated lemon rind
1 cup superfine sugar
Superfine sugar made by placing sugar in blender, turn it off and on a few times.
Recipe Swap - July 15, 1997
RECIPES IN THIS FILE:
Herbed Turkey Roast
Tortilla Stack
Mandarin Tuna Salad
Spinach Orange Salad
Spinach Dip
Couscous Salad With Chicken
Chapati Roll-Ups with Peanut Dressing
6 No-Bake Cookie Recipes
Chocolate Nut No-Bake Cookies
Fudgies
Chunky Peanut Butter Oatmeal No-Bake Cookies
Chocolate Peanut Oatmeal No-Bake Cookies
Peanut Butter Oatmeal No-Bake Cookies
Cherry Cookie Pizza
Grilled Corn Salad with Black Beans and Rice
Peanut Buster Pizza
BBQ Rubs
Broccoli Salad
Rum Balls
Best Ever Coconut Pound Cake
Purple Cow
Dreamsicle
Root Beer Float
Orange Delite
Lime Punch
Orange Aspic
Iced Strawberry Tea
Tomato Soup Dressing in a Jar
Smoke Grilled Salmon
Vince's BBQ Sauce
Pineapple Tortoni Sicilian
Good Creamy Dressing
Lemon Sugar
HERBED TURKEY ROAST
Source: Sunset Crockery Cookbook
Makes 10 servings
1 (5 lb) whole turkey breast, boned
1/4 cup chopped fresh parsley
2 tbsp fresh thyme, minced
salt and ground black pepper (to taste)
2 oz fontina cheese, sliced
2 oz prosciutto slices
4 sprigs of parsley or thyme
2/3 cup chicken broth
1/3 cup dry white wine
FOR THE SAUCE:
2 tbsp cornstarch
2 tbsp cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2-inch intervals. (At this point, you may cover and refrigerate until next day.)
TO COOK:
Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours). Carefully lift turkey to a warm platter and keep warm.
TO MAKE THE SAUCE:
Skim and discard fat from cooking liquid; blend in cornstarch (blended with 2 tablespoons cold water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.
TO SERVE:
Remove and discard strings and thyme sprigs from turkey; slice meat 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.
TORTILLA STACK
Adapted from source: Crockery Favorites by Mable Hoffman
Makes 4 servings
1 lb lean ground beef
5 1/3 corn tortillas, each cut in 6 wedges
2/3 can condensed cheddar cheese soup, undiluted
2/3 envelope dry taco seasoning mix
2 medium tomatoes, chopped
FOR SERVING:
Sour cream
Shredded Lettuce
Any other desired toppings
Crumble one-fourth of ground beef into bottom of slow-cooker. Top with one-fourth of tortilla wedges.
In a small bowl, mix soup and taco mix. Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of tomatoes. Repeat layering until all ingredients are used.
Cover and cook on LOW 4-5 hours.
TO SERVE:
Spoon onto individual plates. Top each serving with sour cream, lettuce, etc.
MANDARIN TUNA SALAD
Adapted from source: jenny, 1994
"Serve on sandwiches or beds of lettuce for a real tuna salad treat!"
2 cans (6 ounces each) tuna, drained and flaked
1 (8 ounce) can mandarin oranges, drained
1/4 cup chopped nuts (pecans, walnuts, pistachios, almonds or your favorite nuts)
1/4 cup sour cream (regular or low fat)
1/4 cup mayonnaise (regular or low fat)
1 teaspoon celery seed
1 generous dash salt and lemon pepper
Mix together all ingredients; chill.
SPINACH ORANGE SALAD
From: Kathy, IN
FOR THE DRESSING:
1/ 4 cup oil
2 tbsp sugar
2 tbsp vinegar
1 tbsp chopped fresh parsley
Salt and pepper, to taste
Dash Tabasco sauce (optional)
FOR THE SALAD:
1/4 cup sliced almonds, sugared in pan with 4 tsp sugar
Fresh spinach, washed dried and chilled
2 tbsp chopped green onion
1 (11 oz.) can mandarin oranges, drained
Combine dressing ingredients; cover and shake well. Refrigerate.
Toss salad ingredients together and refrigerated.
At serving time add dressing and almonds to the salad and lightly toss.
SPINACH DIP
From: Lisa R
8 oz. sour cream
1 cup mayonnaise
1 pkg. Lipton Vegetable Soup Mix
1 jar chopped pimientos, drained
1 can water chestnuts, chopped
2-3 green onions, finely sliced
1 pkg frozen, chopped spinach, thawed and well-drained
Mix all ingredients and chill.
I serve in a large round loaf bread, with the removed bread served alongside.
COUSCOUS SALAD WITH CHICKEN
Source: Suzanne Buice Cleek via Lars Larsen
1 cup uncooked couscous
1 small red onion, chopped*
1 tsp salt
3/4 tsp paprika, divided use
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1 1/2 cups boiling water
1/2 cup sour cream
1 Tbsp lemon juice
1/2 tsp paprika
1 large tomato, chopped
1 green bell pepper, chopped
3/4 lb cubed cooked chicken or 2 (5 oz) cans chicken, drained
Combine couscous, onion, salt, 1/4 tsp paprika, cinnamon, and black pepper in a saucepan. Add boiling water. Cover and let stand 5 minutes.
Combine sour cream, lemon juice, the remaining 1/2 teaspoon paprika in a large bowl. Add tomato, green pepper, chicken, and couscous.
Serve cold or at room temperature.
*My changes: "I use a can (approx. 14 ounces) of chicken broth instead of water and boil the onion in the broth before adding to the couscous (I am not a raw onion fan)." - Lars
Risa G., NJ: Here is a good one for cooking during hot spells:
CHAPATI ROLL-UPS WITH PEANUT DRESSING
Source: Vegetarian Times, August 1997
Makes 4 servings
FOR THE PEANUT DRESSING:
3 tbsp. fresh lemon juice
2 tbsp. honey
1/3 cup unsalted peanuts
1/8 tsp. ground cardamom
1 tbsp. red wine vinegar
1 tbsp. water
FOR THE SANDWICHES:
1 (15 oz.) can chickpeas, rinsed and drained
2 tsp. dark sesame oil
3 cloves garlic
4 (8 inch) whole wheat chapatis
1 large boiling potato, peeled, steamed and coarsely mashed
2 ripe plum tomatoes, thinly sliced
1/2 small red onion, thinly sliced
Cucumber slices, for garnish (optional)
TO PREPARE THE DRESSING:
In food processor or blender, process all ingredients for the dressing until smooth, about 1 minute. Mixture should be the consistency of creamy salad dressing. If not using right away, cover and refrigerate (the dressing will thicken in refrigerator. Simply add small amount of water and stir to regain desired consistency.)
TO PREPARE THE SANDWICH:
In food processor, puree chickpeas, sesame oil and garlic until smooth and creamy.
Divide chickpea puree among chapatis, spreading even strips down middle of each. Top with layer of potato, then tomato and onion. Drizzle with peanut dressing and roll into cylinder. Place seam side down on serving plate and garnish with cucumber slices if desired.
Walter,OH: For pork Chops, Use a recipe of 2 parts coca cola, 1 part ketchup.
6 NO-BAKE COOKIE RECIPES
CHOCOLATE NO-BAKE COOKIES
Makes 48 cookies
2 cups sugar
1/2 cup milk
1/4 lb (1/2 cup) butter
3 tbsp unsweetened cocoa powder
1 tsp salt
3 cups uncooked old fashioned oats
1 tsp vanilla
1 cup coconut
Put sugar, milk, butter, cocoa powder and salt in large saucepan;
bring to a boil.
Remove from heat; stir in oats, coconut and vanilla.
Drop from teaspoonfuls onto waxed paper; let set until cool.
CHOCOLATE NUT NO-BAKE COOKIES
Makes 2 dozen cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
3 cups old fashioned oats
1/2 cup coconut
1/2 cup chopped nuts
6 tbsp unsweetened cocoa powder
1 tsp baking soda
In saucepan mix together sugar, butter and milk. Bring mixture to a boil.
Remove from heat and add remaining ingredients.
Drop from a teaspoon onto waxed paper; let set until cool.
FUDGIES
Makes 4 dozen cookies
3 cups old fashioned oats
1 cup coconut, chopped
1 cup chopped walnuts
1 cup brown sugar
1 cup white granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup butter
1/2 tsp vanilla
Mix together oats, coconut and nuts; set aside.
Combine sugars, cocoa, evaporated milk and butter in saucepan. Cook over medium heat to full boil; boil 1 minute, stirring constantly.
Remove from heat; add vanilla. Pour over oat mixture; blend well.
Drop onto waxed paper. (If mixture becomes stiff, heat slightly to soften.) Let cookies stand until firm.
CHUNKY PEANUT BUTTER OATMEAL NO-BAKE COOKIES
Makes 3 dozen cookies
1/2 cup butter
2 cups sugar
1/2 cup milk
3 cups old fashioned oats
2/3 cup chunky peanut butter
1/2 tsp vanilla
Melt butter in saucepan. Add sugar and milk; boil 3 minutes.
Remove from heat. Add oats, peanut butter and vanilla; beat.
Drop on waxed paper by teaspoonfuls; let set until cool.
CHOCOLATE PEANUT OATMEAL NO-BAKE COOKIES
Makes 2 dozen cookies
2 cups sugar
4 tbsp unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
3 cups old fashioned oats
1 tbsp vanilla
Boil the sugar, cocoa powder, milk and butter together for 1 minute.
Remove from heat. Add the oats, peanut butter and vanilla; stir well until mixture thickens.
Drop on waxed paper; let set until cool.
PEANUT BUTTER OATMEAL NO-BAKE COOKIES
1 cup sugar
1/4 cup milk
1/4 cup butter
2 tbsp peanut butter
1/8 tsp salt
1 cup uncooked oats
1 tsp vanilla
Put sugar, milk, butter, peanut butter and salt in saucepan; bring to a rolling boil. Reduce heat to low and cook 3 minutes, stirring often.
Stir in oats and vanilla. Beat until thickened. Drop on waxed paper; let set until cool.
CHERRY COOKIE PIZZA
Source: Comstock Makin' It Easy Recipes
Makes 12 servings
FOR THE CRUST:*
1 1/3 cups butter or margarine, softened
2 egg whites, whipped
2 tbsp milk
2 tsp vanilla
4 cups unbleached flour
1 1/2 cups granulated sugar
2 tsp baking powder
FOR THE TOPPING:
2 pkg (8 oz each) cream cheese, softened
1/4 cup powdered sugar, sifted
1 (21 oz) can cherry pie filling, chilled
Preheat oven to 350 degrees F. Prepare a 12-inch pizza pan with cooking spray and dust with flour; set aside.
TO PREPARE THE CRUST:
Combine butter, egg white, milk, and vanilla in a mixing bowl.
In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened.
On a lighty-floured surface, roll dough into a 12-inch circle. Press into prepared pizza pan.
Bake for 7 minutes or until golden brown. Cool.
MEANWHILE, TO PREPARE THE TOPPING:
Combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2-inch of edge. Spoon cherry pie filling over cream cheese layer.
Chill until ready to serve and then cut into wedges.
*Half of a 20 ounce package refrigerated sugar cookie dough may be substituted. Use remainder to bake cookies.
GRILLED CORN SALAD WITH BLACK BEANS AND RICE
Source: Eating Well, July/August, 1997
From: Risa G., NJ
Makes about 7 cups, for 4 main course or 6 side dish servings
2/3 cup short grain brown rice, uncooked
1 (15 oz.) can black beans, drained and rinsed
3 large ears corn, husked
2 medium red onions, cut into 3/8-inch thick slices
1 green bell pepper, cored and quartered lengthwise
1 small ripe avocado
1/2 cup chipotle tomato salsa
1/2 cup fresh orange juice
1/2 cup lime juice
3 Tbsp. chopped fresh cilantro
1 Tbsp. canola oil
3/4 tsp. ground cumin
Salt and pepper to taste
Baked tortilla chips (optional)
In a large pot of boiling water, cook rice until al dente, 25-30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
Meanwhile, prepare a charcoal fire or preheat a gas grill. Using a long-handled barbeque brush, lightly oil the grill rack.
Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10-12 minutes.
Cut kernels from cobs and add to reserved rise and beans. Dice bell pepper and half of the onions; add to rice mixture.
Place remaining onions in a mixing bowl Peel and dice avocado; add half to rice mixture and half to the bowl with the onions.
In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. Season with salt and pepper.
Toss 3 tablespoon of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
Spoon rice mixture onto serving dish and top with onion-avocado mixture. Serve with chips, if desired.
PEANUT BUSTER PIZZA
Source: Pampered Chef
From: Kathy, IN
1 (19.8 oz) pkg brownie mix
1 (8 oz) pkg cream cheese, softened
1 cup packed brown sugar
1/4 cup creamy peanut butter
2 pkg (1.6 oz each) peanut butter cups, chopped
1/4 cup peanuts, chopped
2 bananas sliced
1 oz. semi-sweet chocolate chips, melted
2 tsp butter, melted
Preheat oven to 350 degrees F.
Prepare brownie mix according to package directions.
Place parchment paper on 15-inch baking stone. Spread brownie batter into a 14-inch circle.
Bake 20-25 minutes or until set cool completely.
Mix cream cheese, sugar and peanut butter until smooth. Spread over cooled crust. Sprinkle chopped candy and nuts over mixture. Layer on sliced bananas.
Melt chocolate and butter together 1 minute and 30 seconds in microwave on high; stir until smooth. Drizzle over top.
Risa G., NJ: I've got a couple of good BBQ Rubs to make BBQ easier (I tried one tonight and put the chicken on my grill pan. It was delicious!!):
BBQ RUBS
Source: Cuisine Magazine, May/June, 1997
THAI RUB
1/4 cup dried onions
1/4 cup brown sugar
2 tbsp. dried lemon grass
2 tbsp. ground coriander
2 tbsp. dried red pepper flakes
2 tbsp. lime zest (I used kaffir lime leaves, crushed)
4 tsp. garlic powder
4 tsp. ground ginger
2 tsp. ground cumin
2 tsp. ground black pepper
SPICY RUB
1/4 cup paprika
1/4 cup ground black pepper
4 tsp. garlic powder
4 tsp. ground cayenne pepper
4 tsp. dried oregano
4 tsp. dried thyme
Choose a rub. Combine ingredients. Rub some on each side of your meat or poultry. Refrigerate to marinate. Grill as you like.
BROCCOLI SALAD
From: Jan, IN
1 bunch broccoli
1 bottle Hormel real bacon pieces
l cup salted sunflower seeds
1/2 cup chopped purple onion
1/2 cup yellow raisins
1 cup Miracle Whip or mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Stir and let sit and stir again. Everything can be prepared ahead of time but put the dressing on at the last minute before serving.
RUM BALLS
From: Annie, TX
1 cup vanilla wafers
1 cup pecans
1 cup powdered sugar
2 tablespoons instant cocoa mix
1/2 cup to 1/4 cup rum or bourbon
1 1/2 tablespoons white syrup
Powdered sugar or coconut (optional, for rolling)
Grind wafers and pecans to a mealy mixture. Add powdered sugar and (dry) cocoa mix. Blend thoroughly. Stir constantly, adding syrup and rum alternately.
Roll into small balls. If balls tend to stick together, or there is excess moisture, roll in powdered sugar or coconut. These balls freeze well.
Kim, LA: Hope everyone enjoys this one. I have made it very often. People always ask me for this recipe.
BEST EVER COCONUT POUND CAKE
4 eggs
2 cups sugar
1 cup oil
1 cup buttermilk
1 1/2 teaspoons coconut flavoring
2 cups self-rising flour
1 small can coconut (or 1 to 1 1/4 cups)
FOR THE ICING:
1 cup sugar
1/2 cup water
1 teaspoon coconut flavoring
Beat well the eggs and 2 cups sugar. Add oil, buttermilk and 1 1/2 teaspoons coconut flavoring. Add flour and coconut. Pour into a greased Bundt pan.
Bake in a 350 degree F oven for 45 minutes.
TO PREPARE THE ICING:
Cook 1 cup sugar, 1/2 cup water, and 1 teaspoon coconut flavoring. Boil hard for 1 1/2 minutes.
Spoon icing over hot cake while it is still in the pan. Wait for 7 minutes, then remove cake from pan.
Lisa R: I like floats. Here are a few ideas.
PURPLE COW
Vanilla ice cream and Grape soda.
DREAMSICLE
Vanilla ice cream and Minute Maid orange soda.
ROOT BEER FLOAT
Vanilla ice cream and root beer.
Kim, LA: Here's another recipe for the hot summer months. This is also a very non fattening kind of dessert.
ORANGE DELITE
2 cups lite 'n' lively cottage cheese
2 cups lite pineapple, crushed and in own juice, drain dry
2 cups lite cool whip
1 package orange jello, sugar free
Mix together cottage cheese, pineapple, and cool whip. Sprinkle dry jello over mixture. Mix well. Keep refrigerated.
LIME PUNCH
From: Annie, TX
1 (3 oz.) pkg. lime gelatin
2 cups hot water
2 cups sugar
3 cups cold water
1 cup concentrated lemon juice
1 large can pineapple juice
1 (1 oz.) bottle lemon extract
1 large bottle ginger ale
Dissolve gelatin and sugar in hot water; mix well. Add cold water and lemon juice. Refrigerate until serving time.
Before serving add remaining ingredients using enough food coloring to obtain desired color.
ORANGE ASPIC
From: Annie, TX
2 pkg. (4-serving-size each) orange gelatin
1 1/2 cups boiling water
1 (8 oz.) can frozen concentrated orange juice
Dissolve gelatin in boiling water. Add orange juice and chill.
ICED STRAWBERRY TEA
Source: Taste of Home magazine, June/July, 1995
1 pint fresh strawberries
4 cups cold tea
1/3 to 1/2 cup sugar
1/4 cup fresh lemon juice
Set aside 5 whole strawberries. Puree the rest in blender; strain into a pitcher.
Stir in tea, sugar, and lemon juice until sugar dissolves. Chill.
Serve over ice; garnish with reserved berries.
Annie, TX: This dressing is soooo good on a fresh green salad topped with cold chicken or shrimp.
TOMATO SOUP DRESSING IN A JAR
Makes 2 1/4 cups
This dressing is soooo good on a fresh green salad topped with cold chicken or shrimp.
1 (10 3/4 oz) can condensed cream of tomato soup
1 cup vinegar
1/2 cup oil
2 Tbsp. sugar
1 Tbsp. chopped green onion
2 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. salt (or to taste)
1/2 tsp. paprika
1/2 tsp. garlic powder
Dash cayenne pepper
Combine all ingredients in a jar. Cover and shake well. Refrigerate.
SMOKE GRILLED SALMON
Source: Canadian Living magazine, July 1995
Makes 4 servings
1 tsp grated lime rind
1/4 cup lime juice
1 tbsp oil
1 tsp Dijon mustard
1 pinch ground black pepper
4 salmon steaks, 1-inch thick (1 1/2 lb total)
1/3 cup toasted sesame seed (optional)
In shallow dish, combine lime rind and juice, oil, mustard and pepper. Add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed, if using. Place on greased grill directly over medium heat. Add soaked wood chips. Cover and cook for 16-20 minutes, turning and basting with marinade halfway through (cook until fish flakes easily when tested with fork).
Lisa R: Here you go, guys. this is the recipe that I promised earlier. I just got my brother on the phone. Remember, the spices are to taste and to how much sauce that you are making.
VINCE'S BBQ SAUCE
It is great on chicken and beef.
Ketchup
Vinegar (to taste)
Brown sugar (to taste)
Chopped garlic
Worcestershire sauce
Dash of crushed red pepper
Celery seed
Ground black pepper
Combine these ingredients until you have it the way you like it and then heat on medium lo until boiling. After it comes to a boil, lower the heat to low and simmer for five minutes.
PINEAPPLE TORTONI SICILIAN
From: Kim, LA
Here is a recipe I made in high school in Home-ec. It was one of the best.
1 (16 ounce) can crushed pineapple
1 (4-serving-size) package vanilla pudding mix
1/2 cup sour cream
1 banana, mashed
1/2 cup chopped maraschino cherries
1/2 cup toasted flaked coconut
1/2 cup chopped walnuts
1 cup whipping cream, whipped
Drain crushed pineapple and set aside, reserving 1 cup juice.
Combine (dry) pudding, reserved juice and sour cream. Beat until smooth.
Stir in banana, reserved pineapple, cherries, coconut and walnuts.
Fold in whipped cream. Spoon into dessert dishes; freeze.
Stand at room temperature to thaw slightly before serving.
GOOD CREAMY DRESSING
From: Annie, TX
1 cup mayonnaise
1 cup buttermilk
1 envelope Italian or garlic salad dressing mix*
Combine ingredients and mix until well blended. Store in closed container and keep refrigerated.
*For added flavor use both Italian and garlic dressing mixes.
LEMON SUGAR
From: Candy
This is a good flavoring for iced or hot tea and for you favorite fruits.
2 Tbsp grated lemon rind
1 cup superfine sugar
Superfine sugar made by placing sugar in blender, turn it off and on a few times.
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