Recipe: Assorted Recipes (35) - 11-18-2000 Recipe Swap (updated)
Recipe Collections35 ASSORTED RECIPES
Recipe Swap - November 18, 2000
RECIPES IN THIS FILE:
Chocolate Cream Pie
Homemade Chocolate Fudge Pie
Pork Chip Hill
Pistachio Bread
Cranberry Orange Nut Bread
Date Nut Bread
Cabbage Soup with Rice and Dill
Oven "Southern Fried" Catfish
Gingerbread Cake With Honey-Ginger Fluff Topping
Apple Nut Lattice Tart
Sour Cream Apple Pie
Quick Chai
Good Chai
Low Fat Meatloaf
Pinwheel Meatloaf
Baker's One Bowl German Sweet Chocolate Brownies
Chocolate Whoppers
Raisin Filled Cookies
Polish Buttermilk Potatoes
Zucchini Lasagna
Belgian Windmill Cookies (Speculaas)
Fruit Dip
Double Chili Cheese Dip
Seven Layer Dip Variation
Mexican Layered Dip
Cream Cheese Seven-Layer Mexican Dip
Cream Cheese Chili Dip
Southwestern Sausage and Cheese Brunch Casserole
Stuffed Puffs
Creamy Crabbies
Easy and Delicious Crab Dip
Hidden Valley Torte
Cheesy Artichoke Heart Appetizer
Blue Cheese Ball
Party Pizzas on Rye
CHOCOLATE CREAM PIE
From: Carol T,IL
1 (9-inch) pie shell, baked
1/2 cup and 2 Tbsp. flour
1 cup sugar
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate, chopped
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
FOR THE TOPPING:
1 cup heavy whipping cream
1/2 tsp. vanilla
1 tbsp. sugar
In the top of a double boiler, over boiling water combine flour, 1 cup sugar, and salt. Gradually stir in milk. Add chopped chocolate. Cook and stir constantly until mixture is smooth and thick; remove from heat.
Gradually stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to the chocolate mixture. Return to double boiler and cook until mixture begins to boil.
Remove from heat and stir in the vanilla and butter. Pourinto pie shell and refrigerate at least 3 hours.
TO PREPARE THE TOPPING:
Whip heavy cream vanilla and 1 tablespoon sugar until stiff. Pile on top of pie filling and spread to all edges of the pie crust. Refrigerate.
HOMEMADE CHOCOLATE FUDGE PIE
From: Betty, Athens, Ga.
1 cup sugar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. flour
1 cup milk, divided use
3 or 4 eggs, separated
Pinch salt
1/2 stick (1/4 cup) butter
1 tsp. vanilla
1 baked (9-inch) pie crust
In a saucepan, mix sugar, cocoa powder and flour with enough milk to mix. Add beaten egg yolks, then rest of the milk, Cook until thick.
Add the butter and vanilla. Pour into baked crust. Top with the beaten egg whites.
Broil until egg white is a toasty color (careful, not to much).
PORK CHIP HILL
Source: Redbook magazine
From: Pat, WI
"This is a recipe I found in Redbook many moons ago. Try it, you'll like it!"
4 pork chops (1 lb total)
3 cups crushed potato chips
1 cup chopped apple
1/4 cups minced onion
1 beaten egg
1 (10 1/2 oz) can condensed beef broth, divided use
1 Tbsp brown sugar
2 Tbsp orange juice
1 Tbsp cornstarch
Brown chops on both sides; place in shallow baking dish.
Combine potato chips, apple, onion, egg and 1/3 cup of beef broth. Place a mound of mixture on each chop.
Combine rest of beef broth with brown sugar, orange juice and cornstarch. Heat, stirring to the boiling point. Pour over chops.
Bake at 350 degrees F for 1 hour or until tender. Enjoy!
PISTACHIO BREAD
From: Pat, WI
This is a bread I usually make for Christmas because of its green color. It's usually the first one to go on the platter and oh so easy to make.
FOR THE TOPPING:
3 Tbsp sugar
1 Tbsp ground cinnamon
1 cup chopped nuts
FOR THE CAKE:
1 (3 oz) pkg instant pistachio pudding
1 (2-layer-size) pkg white cake mix (WITHOUT pudding in the mix)
1 cup sour cream
1/4 cup water
1/4 cup vegetable oil
4 large eggs, slightly beaten
Preheat oven to 325 degrees F. Grease and flour 2 (9x5-inch) loaf pans or 4-5 mini loaf pans.
Combine the ingredients for the topping; set aside.
Mix all ingredients for the cake batter together. Put half into prepared pans. Sprinkle 1/2 of topping mix on top. Swirl around a little. Cover with balance of cake mix and top with balance of topping mixture, pressing nuts into cake mix.
Bake at 325 degrees F for 55-60 minutes.
Makes 2 large or 4-5 small loafs. Yum! Yum!
CRANBERRY ORANGE NUT BREAD
From: Pat, WI
"Everybody loves and requests this every year. It's putzy to make, but worth the effort."
1 1/2 cup chopped raw cranberries
4 tsp grated orange peel
3 tbsp and 1 1/4 cups sugar, divided use
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
2 beaten eggs
3/4 cup orange juice
3/4 cup water
1/2 cup melted butter
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease on 9x5x3-inch loaf pan or 4 small loaf pans.
Mix together cranberries, orange peel and 3 tablespoons sugar; set aside.
Sift together flour, the remaining 1 1/4 cups sugar, baking powder, baking soda, salt and nutmeg; set aside.
Mix together eggs, orange juice and 3/4 cup water. Add to dry ingredients along with the cranberry mixture and butter; stir just to blend and moisten. Fold in walnuts. Place in prepared pan(s)
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (start checking small loaves at 35-40 minutes). Remove from pan; cool completely.
DATE NUT BREAD
From: Pat, WI
"I'm in the process of baking my Holiday breads and thought I would share with others. I searched long and hard for a Date Nut Bread that was dark and rich. Got this one from a friend of a friend's great aunt 20 years ago and have been making it ever since."
1/2 lb chopped dates
1 cup strong hot coffee
1 Tbsp butter
1 tsp baking soda
2 eggs
1 1/2 cups flour
1 cup sugar
1 tsp vanilla
Pinch salt
3/4 cup chopped nuts
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Mix, dates, coffee, butter and baking soda in blender or mixer. Slightly beat eggs and add to mixture. Add flour, sugar, vanilla and salt; mix. Stir in nuts. Place in prepared pan.
Bake at 350 degrees F for 1 hour. Remove from oven. Let sit in pan for 10 minutes before removing. Enjoy.
This bread will keep for several weeks wrapped and refrigerated.
The recipe makes 1 large loaf or 2-3 small ones. I usually double the recipe and get 7 small ones.
CABBAGE SOUP WITH RICE AND DILL
From: Patti/Dnvr
1 medium head cabbage, shredded, about 6 cups
1/2 cup converted white rice, uncooked
6 carrots, peeled and sliced
2 cans (14 1/2 oz. each) chicken broth
1 (15 oz.) can tomato sauce
1 cup water
1 tbsp plus 1 tsp dried dill weed, divided use (or to taste)
1/2 tsp seasoned salt
1/4 to 1/2 tsp freshly ground black pepper
1 (14 1/2 oz.) can diced peeled tomatoes
In a 4 quart slow cooker, mix together the cabbage, rice, carrots, broth, tomato sauce, 1 cup water, 1 tablespoon dill weed, seasoned salt and pepper.
Cover the crock pot and cook on the LOW setting for 7 to 8 hours, or until the cabbage and rice are tender.
Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed.
OVEN "SOUTHERN FRIED" CATFISH
From: Diane, LA
Use fish filets or nuggets. Soak a few minutes in skim milk, lemon juice, 1/8 tsp garlic powder, 2 tsp Tabasco sauce, salt pepper to taste.
Dip pieces in white self rising cornmeal mix.
Spray cookie sheet with buttered flavored Pam. Put pieces on cookie sheet spray pieces with Pam.
Bake about 20 minutes till crispy.
Salt and pepper to taste. Serve with onion slices, oven French fries and green tomato relish.
GINGERBREAD CAKE WITH HONEY-GINGER FLUFF TOPPING
Source: Jill McQuown, 11-06-1999
FOR THE CAKE:
2 1/3 cups all-purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup *very* warm water
1/2 cup vegetable shortening
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
FOR THE HONEY-GINGER FLUFF TOPPING:
2 cups chilled heavy whipping cream
1/4 cup honey
1/2 tsp. ground ginger
TO PREPARE THE CAKE:
Preheat oven to 325 degrees F. Grease and flour a 9x9-inch baking pan.
Beat all ingredients for the cake together in a large bowl using a mixer on low speed for 30 seconds, scraping sides of the bowl constantly. Beat on medium speed for 3 minutes. Pour batter into pan.
Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
TO PREPARE THE HONEY-GINGER FLUFF TOPPING:
Beat heavy cream, honey and 1/2 tsp. ground ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving.
APPLE NUT LATTICE TART
Source: Mr. Bill, 11-1999
"This is my favorite apple pie recipe!!"
2 (10-inch) pie crusts
3 cups Granny Smith apples, sliced and peeled
1/2 cup white granulated sugar
3 tbsp golden raisins
3 tbsp pecans, chopped
1/2 tsp ground cinnamon
1/2 tsp lemon rind
2 tsp lemon juice
1 egg yolk, beaten
1 tsp water
FOR THE GLAZE:
1 tsp lemon juice
1/4 cup powdered sugar
Heat oven to 400 degrees F.
Place one crust in a tart pan; set aside.
Combine in large bowl apples, granulated sugar, raisins, pecans, cinnamon, lemon rind and 2 teaspoons lemon juice. Spoon into tart shell.
Make lattice top with remaining pie crust and assemble. Trim and seal edges.
In a small bowl, combine egg yolk and 1 teaspoon water; gently brush over lattice.
Bake 40 to 60 minutes. Remove to rack and cool completely.
Combine powdered sugar and 1 teaspoon lemon juice for the glaze and drizzle over cooled tart.
SOUR CREAM APPLE PIE
Source: Laura Heuchan, 11-27-1999
Makes 1 (9-inch) pie
"This is my favorite apple pie recipe, source unknown."
1/2 cup sugar
1 tsp. vanilla
2 tablespoons and 1/3 cup flour, divided use
1 cup sour cream
1 egg
4 to 5 medium tart apples
1 (9-inch) unbaked pie shell
1/2 cup brown sugar
1/4 cup butter
Beat together sugar, vanilla, 2 tablespoons flour, sour cream and egg with a whisk and blend well; set aside.
Dice apples, add to sour cream mixture. Pour into pie shell.
Bake at 400 degrees Fahrenheit for 25 minutes.
Place brown sugar, remaining 1/3 cup flour and butter in small bowl; blend with pastry cutter or two knives until crumbly. Sprinkle over pie.
Bake 20 more minutes.
QUICK CHAI
Source: Dusty G, 12-16-1999
My quick Chai is take 3 bags Celestial Seasonings Bengal Spice, and 1 regular black tea bag. I open it and add some garam masala, then restaple it. I put enough water in the coffeepot to hit 8 cups and put the 4 bags in. After it's very dark, 8-10 minutrs, I pour some in a cup that has sugar and creamer in it. Not bad at all. I also added a bit of cinnamon and cloves to the garam masala I bought, to suit my taste.
GOOD CHAI
Source: Elizabeth Anne, 12-14-1999
"This is a recipe I found called 'Good Chai'."
1 (1-inch) stick cinnamon
8 cardamom pods
8 whole cloves
3 tsp loose black tea
Put 1 1/2 cups water (I use half water and half cream and add hot water later, the fat in the cream brings out the spices better).
Add cinnamon, cardamom, and cloves and bring to boil (just before boil if using cream). Cover, turn heat to low and simmer 10 minutes.
Throw in tea leaves, cover, turn off heat. After 2 minutes strain tea into 2 small cups and serve immediately.
Add honey to taste. I sip from SMALL cups :-)
LOW FAT MEATLOAF
Source: Jill McQuown, 08-13-1999
"Here is my favorite meatloaf recipe. Leftovers make wonderful meatloaf sandwiches."
Makes 6 servings
1/2 small green bell pepper, minced
1 rib celery, minced
1/4 cup minced onion
2 Tbsp. low fat margarine
2 lbs. lean ground chuck or ground round*
1/2 cup quick-cooking oats
1/2 cup ketchup
1/2 tsp. salt or substitute
2 beaten eggs (or egg substitute)
2 Tbsp. shredded low fat cheddar cheese
1 tsp. ground black pepper
1 tsp. dried thyme
Saute bell pepper, celery and onion in margarine on low heat about 10 minutes until very tender.
Combine with remaining ingredients in a large mixing bowl until well combined.
Spray a glass loaf-pan with vegetable cooking spray. Smooth meatloaf mixture into pan.
Bake at 350 degrees F for 1 hour or until well browned.
Drain as much fat as possible. Let stand 5 minutes. Carefully turn the loaf onto a platter. Let stand another 5 minutes before slicing.
*You may use half beef, half ground turkey mixture.
PINWHEEL MEATLOAF
Source: Nancy, 08-13-1999
Makes 8 servings
2 pounds ground beef
2 eggs
1/2 cup bread crumbs
2 teaspoons salt
8 ounces sliced boiled ham
6 ounces sliced Swiss cheese
1/2 cup chopped fresh parsley
1/3 cup catsup
Combine beef, eggs, bread crumbs and salt in a large bowl. Roll meat mixture between a sheet of foil and wax paper to a 12x16-inch rectangle, about 1/2-inch thick.
Remove top sheet of wax paper. Top with ham and cheese to within 1-inch of edges. Sprinkle with parsley.
Roll up beginning with short edge, lifting away foil as you roll but leaving roll on foil at the end. Carefully move roll to center of foil, seam side down. Crimp foil to enclose meat loaf. Place in a shallow baking pan.
Bake 350 degrees F for 45 minutes.
Unwrap meatloaf; brush with catsup. Bake 10 more minutes.
BAKER'S ONE BOWL GERMAN SWEET CHOCOLATE BROWNIES
Source: Baker's Chocolate
Makes 1 (8-inch) square, 16 servings
4 oz. German sweet baking chocolate
1/4 cup butter
3/4 cup packed brown sugar, divided use
2 eggs
1/2 cup flour
1 cup chopped pecans or walnuts, divided use (optional)*
1 1/3 cup flaked coconut
1/4 cup milk
Heat oven to 350 degrees F (325 degrees F for glass baking dish).
Melt chocolate and butter together. Stir until chocolate is completely melted.
Stir in 1/2 cup of brown sugar. Mix in eggs. Add flour and 1/2 cup of the nuts. Spread in greased 8-inch square pan; set aside.
Mix together coconut, remaining brown sugar and remaining nuts. Stir in milk until well blended. Spoon evenly over batter.
Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake! Cool in pan.
*If omitting nuts, increase coconut to 2 2/3 cups
CHOCOLATE WHOPPERS
Source: Woman's Day magazine, 1990's
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons instant coffee powder
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts, chopped
4 ounces pecans, coarsely chopped
Place oven rack in middle of oven. Preheat oven to 350 degrees F. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on high for one minute, then stir. Repeat at thirty second intervals until chocolate and butter have melted and mixture is smooth (or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.
In another bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about two minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Using a scant 1/3 cup batter per cookie, drop five mounds on each cookie sheet, one in middle and one toward each corner (dough is gooey). Don't flatten tops.
Bake 13-15 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
RAISIN FILLED COOKIES
Source: Judy and Dave, 12-06-1999
Makes about 3 dozen cookies
"I love this recipe. I am someone who doubles all cookie recipes and freeze leftovers. For this recipe, I make 1 1/2 recipes of dough and 2 times recipe for filling. Hope this helps."
FOR THE FILLING:
2 1/2 cup seedless raisins
2 tablespoon flour
1 cup sugar
1 1/3 cups water
Combine ingredients for the filling in small saucepan. Cover and bring to a full boil, stirring often to prevent sticking. Remove from heat. Stir. Cover and let stand till just warm.
FOR THE COOKIE DOUGH:
2 cups sugar
1 cup shortening
1 cup milk
2 eggs
1 tablespoon vanilla
6 cups flour
2 teaspoons baking soda
1 teaspoon cream of tartar
Pinch of salt
2 1/2 teaspoons ground cinnamon
Cream sugar and shortening till smooth, add milk, eggs and vanilla and blend well. Combine flour, baking soda, cream of tartar, salt and cinnamon and add to the creamed mixture and mix thoroughly. Dough will be sticky.
On very well floured surface, roll portion of dough to 1/8-inch thickness. Using 3-inch cookie cutter, cut out circles.
Place one dough circle on greased cookie sheet. Place about 1 1/2 teaspoons of filling on circle, cover with another circle. Using a fork, press edges to seal. (I use my finger to spread a drop of water around the bottom circle edge. The top circle will adhere better and prevent leaking) Repeat with remaining dough and filling.
Bake at 375 degrees F for 12 to 15 minutes or till golden brown. Cool.
POLISH BUTTERMILK POTATOES
Source: J6505, 12-15-1999
"My favorite buttermilk recipe is Polish one."
Boil cubes of red potatoes until barely soft.
Fry lots of chopped onion in real butter. When potatoes are done, drain, cover with butter onions and splash buttermilk over them - but don't make it soupy. Potatoes should hold their shape and consistency.
"A Polish staple!"
ZUCCHINI LASAGNA
Source: janz, 12-18-1999
Makes 8 servings
1 medium size onion, chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1 (15 oz.) can tomato sauce
1 teaspoon leaf oregano
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 egg
3 medium-size zucchini
2 teaspoons flour
1 cup shredded mozzarella
Preheat oven to 350 degrees F. Spray an (11 3/4 x 7 1/2 x 1 3/4-inch) baking dish with nonstick vegetable cooking spray.
Saute onion and garlic in oil in saucepan for 2 minutes. Stir in tomato sauce, oregano and pepper. Bring to boiling. Simmer, uncovered, 20 minutes, until thickened.
Combine cottage cheese, Parmesan and egg in blender. Whirl until smooth.
Slice zucchini lengthwise into 1/4-inch thick strips. Layer half in dish. Sprinkle with flour. Spread with half each of the cheese mixture, tomato sauce and mozzarella. Repeat layers.
Bake in preheated 350 degree F oven for 40 minutes or until tender. Let stand 15 minutes.
BELGIAN WINDMILL COOKIES (SPECULAAS)
Source: PENMART10, 12-18-1999
Makes 2 dozen
"This is my favorite cookie anytime of the year."
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon baking powder
1/8 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 egg
1/2 cup sliced blanched almonds
In a medium-sized bowl, mix the flour with spices, baking powder and salt.
In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife. Transfer the cookies onto greased cookie sheets with a spatula, spacing about 1-inch apart.
Refrigerate dough trimmings to be rerolled later. Lightly flour but do not re-oil cookie mold. Repeat process with remaining dough.
When cookie sheets are full, bake cookies for 20 to 25 minutes or until golden brown around the edges. Store in a covered tin.
FRUIT DIP
From: Kelly~WA
1 (3 oz.) pkg. cream cheese
1 small jar marshmallow creme
Dash of lemon juice
Soften cream cheese and mix all ingredients together thoroughly.
DOUBLE CHILI CHEESE DIP
From: Kelly~WA
Makes 8 servings
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can chili without beans
4 green onions, thinly sliced
3 tbsp chopped green chilies
1/4 cup sliced ripe olives (optional)
1 cup (4 oz.) shredded cheddar cheese
Tortilla chips (for serving)
Spread cream cheese into a 9-inch pie plate or quiche dish that has been sprayed with Pam.
Top with chili, onions, chilies and olives if desired. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 15-20 minutes or until the cheese is melted.
Serve with tortilla chips.
SEVEN LAYER DIP VARIATION
From: Kelly~WA
Layer the following ingredients in this order:
1 to 2 cans Frito-Lay Bean dip (this has more flavor than refried beans).
Guacamole
1 (8 oz) carton sour cream mixed with 1/2 envelope taco seasoning mix
1 (4 oz) can sliced black olives
1 bunch green onions, sliced
2 tomatoes, diced
Grated cheddar cheese
MEXICAN LAYERED DIP
From: Kelly~WA
For the following recipe, it is important that the tomatoes and olives have moisture removed. After chopping, both should be placed between paper towels to remove as much moisture as possible. Also, be sure to seal avocado layer completely with sour cream (this will prevent avocado from turning brown.
1 can Frito-Lay bean dip (usually found in potato chip section)
2 avocados, mashed
1 cup sour cream
1/3 envelope taco seasoning mix
8 oz. finely shredded cheddar cheese
4 oz. finely chopped olives
1 large or 2 small finely chopped tomatoes
Chopped green onion
In a pie plate or similar, layer ingredients, except tortilla chips, in order given.
Serve with tortilla chips - a mix of yellow and blue chips is tasty
CREAM CHEESE SEVEN-LAYER MEXICAN DIP
From: Kelly~WA
Makes 6 to 8 servings
1 (8 oz.) package cream cheese, softened
1 tablespoon taco seasoning mix
1 cup guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded sharp cheese (4 oz.)
1/2 cup chopped green onion
2 tablespoons sliced pitted ripe olives
Tortilla chips (for serving)
Mix cream cheese and seasoning mix. Spread on bottom of a 9-inch pie plate or quiche dish.
Layer remaining ingredients, except tortilla chips, in order given, over cream cheese mixture. Refrigerate.
Serve with tortilla chips.
CREAM CHEESE CHILI DIP
From: Kelly~WA
1 (8 oz.) pkg. cream cheese
1 (12 oz.) can chili (no beans)
2 tbsp chopped green chilies
1/2 cup shredded cheddar cheese+
Chips (for serving)
Mix all ingredients together except the cheddar cheese and chips. Heat in microwave.
Add cheese and serve with your favorite chips.
+For those who like things a little hotter you can also add 1/4 cup of Monterey Jack cheese with Jalapenos.
SOUTHWESTERN SAUSAGE AND CHEESE BRUNCH CASSEROLE
Source: Rosie, 1999
Makes 12 servings
4 (4 oz.) cans chopped green chilies
6 corn tortillas, cut into strips
1 lb. hot (or mild) Italian sausage, cooked and drained, (You can use Jimmie Dean sausage)
2 cups shredded Monterey Jack Cheese
1/2 cup milk
8 large eggs
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 large tomatoes, sliced
Paprika
Light sour cream and salsa (optional, for serving)
THE DAY BEFORE SERVING:
Grease a 13x9-inch baking dish.
Layer half of chilies, half of tortilla strips, half of sausage and half of cheese. Repeat with remaining chilies, tortilla strips, sausage and cheese; set aside.
In medium bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper together until well mixed; pour over casserole. Arrange the tomato slices on top, sprinkle with paprika.
Cover with plastic wrap and refrigerate overnight.
WHEN READY TO BAKE:
Heat oven to 350 degrees. Remove the plastic wrap.
Bake casserole 45 to 55 minutes or until set and edges are lightly browned.
Serve with sour cream and salsa, if desired.
STUFFED PUFFS
Source: Keith Schwols, rec.food.cooking, 08-20-99
This should make about 30 puffs.
This is a quick, basic and easy appetizer. It works really well for largish gathering. I'm not sure I'd make is an appetizer for a 6 person sit down dinner, though in larger pieces it might be great for that too.
1 basic puff pastry dough (about 14 oz)
Note: I use frozen puff pastry from the store, works great makes this a very easy dish to prepare
Cumin seeds (freshly crushed)
Egg yolk (beaten)
Roll out the pastry dough and cut into about 2" squares (a little wider than your index and middle finger width). Brush tops with egg wash careful not to overlap the sides or pastry won't rise. Sprinkle with crushed cumin.
Bake puffs 10-15 minutes at 350 degrees F. Cool.
I mix up these 3 stuffings, but you could do any one or two of these:
TAPENADE WITH CHEDDAR CHEESE
4 oz. good quality Tapenade
2 oz. shredded cheddar cheese
PESTO AND PARMESAN CHEESE
4 oz. Pesto
2 oz. Parmesan Cheese (fresh grated works best)
SUNDRIED TOMATOES AND ROASTED GARLIC
4 oz. Dried tomatoes (I use the kind packed in oil)
8 cloves roasted garlic with a bit of garlic oil
10 small basil leaves (place leaf inside each puff)
Mix up each of the stuffings. For 10 puffs, split the puff in half and spread the stuffing. Repeat for all the mixes. (You can do all this way before your party.)
When ready to eat, place puffs on a cookie sheet and heat in a 350 degree F oven for 5 minutes for room temperature, 10 minutes for refrigerated puffs.
CREAMY CRABBIES
Source: Anne Hughes
Makes 30 appetizers
These freeze beautifully and are soooo good! (They were originally called Creamy Crabmeat in Toast Cups, but over the years got nicknamed "Creamy Crabbies.")
2 loaves Pepperidge Farm Thin Sliced White Bread
1 cup butter or margarine
1/4 cup flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon minced green onion
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt (or to taste)
Dash ground black pepper
1 (7 1/2 oz) can crabmeat, drained and flaked
Preheat oven to 450 degrees F.
Cut circles from bread, about 2 3/4-inch round. Brush rounds on both sides with melted butter and press into tiny muffin-pan cups.
Bake for 5 minutes or until golden brown.
Melt butter in a medium-sized saucepan. Stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly until thickened and bubbly. Stir in cheese until melted. Add remaining ingredients, except crabmeat. Stir in crabmeat. Fill each toast cup with 1 tablespoon of the mixture.
May be frozen at this point.
Bake frozen cups in hot oven (400 degrees F) for 15 minutes or until piping hot.
EASY AND DELICIOUS CRAB DIP
Adapted from source: Sandy, 08-13-1999
1 (6 oz.) can crab meat, drained and picked over
1 (12 oz.) jar seafood cocktail sauce
1 (8 oz.) pkg cream cheese, softened
Crackers (for serving)
Mix cocktail sauce and crab. Refrigerate for one hour.
Unwrap the cream cheese and place on a serving plate or in a shallow serving bowl. Pour the crab mixture over cream cheese and serve with crackers.
HIDDEN VALLEY TORTE
Source: David Van Ess
Makes 10 servings
2 packages (8 ounces each) cream cheese, softened
1 envelope Hidden Valley ranch dressing mix
6 ounces marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tablespoons minced fresh parsley
Crackers (for serving)
Mix cream cheese and dressing mix together.
In a separate bowl, stir together artichokes, red peppers and parsley.
Line a 3 cup bowl with plastic wrap. Alternate layers of the cream cheese mixture and the vegetable mixture, beginning with a cheese layer.
Refrigerate 4 hours or overnight.
TO SERVE:
Invert on plate; remove plastic wrap. Serve with crackers.
CHEESY ARTICHOKE HEART APPETIZER
Adapted from source: Better Homes and Gardens
Makes 36 servings
2 packages refrigerated crescent roll dough
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup Miracle Whip light salad dressing
14 ounces artichoke hearts, drained and chopped
1 (4 ounce) can green chile peppers, drained and chopped
Unroll dough into rectangles; press onto bottom and sides of 15x10x1-inch jelly roll pan to form crust.
Bake 375 degrees F for 10 minutes.
Combine remaining ingredients; mix well. Spread over crust.
Bake 375 degrees F for 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
BLUE CHEESE BALL
Source: teapot (Nisa), 08-13-99
I like to make a blue cheese ball - chop up some shallots finely, add to softened cream cheese and blue cheese to taste, roll up in a ball and then roll in some chopped herbs. Delish!
PARTY PIZZAS ON RYE
Source: Jill McQuown, 08-11-99
Makes a bunch!!
"These go like "hotcakes" (or should I say "pizza"?) when I serve them. And the great thing is you make them ahead, then just pull them out of the freezer when ready to bake!"
1 lb. ground beef chuck
1 lb. mild ground sausage
1 lb. shredded Velveeta cheese
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
2 Tbs. dried parsley flakes
1 1/2 loaves sliced party rye bread
Brown beef and sausage together, stirring to break up. Drain well.
Add cheese and stir until melted and mixed through. Add remaining ingredients (except rye slices) until well mixed.
Spoon mixture onto rye slices (about 1 tablespoon per slice). Place on large cookie sheets and freeze.
WHEN READY TO SERVE:
Place frozen appetizers under broiler for 5-7 minutes until golden brown.
Recipe Swap - November 18, 2000
RECIPES IN THIS FILE:
Chocolate Cream Pie
Homemade Chocolate Fudge Pie
Pork Chip Hill
Pistachio Bread
Cranberry Orange Nut Bread
Date Nut Bread
Cabbage Soup with Rice and Dill
Oven "Southern Fried" Catfish
Gingerbread Cake With Honey-Ginger Fluff Topping
Apple Nut Lattice Tart
Sour Cream Apple Pie
Quick Chai
Good Chai
Low Fat Meatloaf
Pinwheel Meatloaf
Baker's One Bowl German Sweet Chocolate Brownies
Chocolate Whoppers
Raisin Filled Cookies
Polish Buttermilk Potatoes
Zucchini Lasagna
Belgian Windmill Cookies (Speculaas)
Fruit Dip
Double Chili Cheese Dip
Seven Layer Dip Variation
Mexican Layered Dip
Cream Cheese Seven-Layer Mexican Dip
Cream Cheese Chili Dip
Southwestern Sausage and Cheese Brunch Casserole
Stuffed Puffs
Creamy Crabbies
Easy and Delicious Crab Dip
Hidden Valley Torte
Cheesy Artichoke Heart Appetizer
Blue Cheese Ball
Party Pizzas on Rye
CHOCOLATE CREAM PIE
From: Carol T,IL
1 (9-inch) pie shell, baked
1/2 cup and 2 Tbsp. flour
1 cup sugar
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate, chopped
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
FOR THE TOPPING:
1 cup heavy whipping cream
1/2 tsp. vanilla
1 tbsp. sugar
In the top of a double boiler, over boiling water combine flour, 1 cup sugar, and salt. Gradually stir in milk. Add chopped chocolate. Cook and stir constantly until mixture is smooth and thick; remove from heat.
Gradually stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to the chocolate mixture. Return to double boiler and cook until mixture begins to boil.
Remove from heat and stir in the vanilla and butter. Pourinto pie shell and refrigerate at least 3 hours.
TO PREPARE THE TOPPING:
Whip heavy cream vanilla and 1 tablespoon sugar until stiff. Pile on top of pie filling and spread to all edges of the pie crust. Refrigerate.
HOMEMADE CHOCOLATE FUDGE PIE
From: Betty, Athens, Ga.
1 cup sugar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. flour
1 cup milk, divided use
3 or 4 eggs, separated
Pinch salt
1/2 stick (1/4 cup) butter
1 tsp. vanilla
1 baked (9-inch) pie crust
In a saucepan, mix sugar, cocoa powder and flour with enough milk to mix. Add beaten egg yolks, then rest of the milk, Cook until thick.
Add the butter and vanilla. Pour into baked crust. Top with the beaten egg whites.
Broil until egg white is a toasty color (careful, not to much).
PORK CHIP HILL
Source: Redbook magazine
From: Pat, WI
"This is a recipe I found in Redbook many moons ago. Try it, you'll like it!"
4 pork chops (1 lb total)
3 cups crushed potato chips
1 cup chopped apple
1/4 cups minced onion
1 beaten egg
1 (10 1/2 oz) can condensed beef broth, divided use
1 Tbsp brown sugar
2 Tbsp orange juice
1 Tbsp cornstarch
Brown chops on both sides; place in shallow baking dish.
Combine potato chips, apple, onion, egg and 1/3 cup of beef broth. Place a mound of mixture on each chop.
Combine rest of beef broth with brown sugar, orange juice and cornstarch. Heat, stirring to the boiling point. Pour over chops.
Bake at 350 degrees F for 1 hour or until tender. Enjoy!
PISTACHIO BREAD
From: Pat, WI
This is a bread I usually make for Christmas because of its green color. It's usually the first one to go on the platter and oh so easy to make.
FOR THE TOPPING:
3 Tbsp sugar
1 Tbsp ground cinnamon
1 cup chopped nuts
FOR THE CAKE:
1 (3 oz) pkg instant pistachio pudding
1 (2-layer-size) pkg white cake mix (WITHOUT pudding in the mix)
1 cup sour cream
1/4 cup water
1/4 cup vegetable oil
4 large eggs, slightly beaten
Preheat oven to 325 degrees F. Grease and flour 2 (9x5-inch) loaf pans or 4-5 mini loaf pans.
Combine the ingredients for the topping; set aside.
Mix all ingredients for the cake batter together. Put half into prepared pans. Sprinkle 1/2 of topping mix on top. Swirl around a little. Cover with balance of cake mix and top with balance of topping mixture, pressing nuts into cake mix.
Bake at 325 degrees F for 55-60 minutes.
Makes 2 large or 4-5 small loafs. Yum! Yum!
CRANBERRY ORANGE NUT BREAD
From: Pat, WI
"Everybody loves and requests this every year. It's putzy to make, but worth the effort."
1 1/2 cup chopped raw cranberries
4 tsp grated orange peel
3 tbsp and 1 1/4 cups sugar, divided use
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
2 beaten eggs
3/4 cup orange juice
3/4 cup water
1/2 cup melted butter
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease on 9x5x3-inch loaf pan or 4 small loaf pans.
Mix together cranberries, orange peel and 3 tablespoons sugar; set aside.
Sift together flour, the remaining 1 1/4 cups sugar, baking powder, baking soda, salt and nutmeg; set aside.
Mix together eggs, orange juice and 3/4 cup water. Add to dry ingredients along with the cranberry mixture and butter; stir just to blend and moisten. Fold in walnuts. Place in prepared pan(s)
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (start checking small loaves at 35-40 minutes). Remove from pan; cool completely.
DATE NUT BREAD
From: Pat, WI
"I'm in the process of baking my Holiday breads and thought I would share with others. I searched long and hard for a Date Nut Bread that was dark and rich. Got this one from a friend of a friend's great aunt 20 years ago and have been making it ever since."
1/2 lb chopped dates
1 cup strong hot coffee
1 Tbsp butter
1 tsp baking soda
2 eggs
1 1/2 cups flour
1 cup sugar
1 tsp vanilla
Pinch salt
3/4 cup chopped nuts
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Mix, dates, coffee, butter and baking soda in blender or mixer. Slightly beat eggs and add to mixture. Add flour, sugar, vanilla and salt; mix. Stir in nuts. Place in prepared pan.
Bake at 350 degrees F for 1 hour. Remove from oven. Let sit in pan for 10 minutes before removing. Enjoy.
This bread will keep for several weeks wrapped and refrigerated.
The recipe makes 1 large loaf or 2-3 small ones. I usually double the recipe and get 7 small ones.
CABBAGE SOUP WITH RICE AND DILL
From: Patti/Dnvr
1 medium head cabbage, shredded, about 6 cups
1/2 cup converted white rice, uncooked
6 carrots, peeled and sliced
2 cans (14 1/2 oz. each) chicken broth
1 (15 oz.) can tomato sauce
1 cup water
1 tbsp plus 1 tsp dried dill weed, divided use (or to taste)
1/2 tsp seasoned salt
1/4 to 1/2 tsp freshly ground black pepper
1 (14 1/2 oz.) can diced peeled tomatoes
In a 4 quart slow cooker, mix together the cabbage, rice, carrots, broth, tomato sauce, 1 cup water, 1 tablespoon dill weed, seasoned salt and pepper.
Cover the crock pot and cook on the LOW setting for 7 to 8 hours, or until the cabbage and rice are tender.
Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed.
OVEN "SOUTHERN FRIED" CATFISH
From: Diane, LA
Use fish filets or nuggets. Soak a few minutes in skim milk, lemon juice, 1/8 tsp garlic powder, 2 tsp Tabasco sauce, salt pepper to taste.
Dip pieces in white self rising cornmeal mix.
Spray cookie sheet with buttered flavored Pam. Put pieces on cookie sheet spray pieces with Pam.
Bake about 20 minutes till crispy.
Salt and pepper to taste. Serve with onion slices, oven French fries and green tomato relish.
GINGERBREAD CAKE WITH HONEY-GINGER FLUFF TOPPING
Source: Jill McQuown, 11-06-1999
FOR THE CAKE:
2 1/3 cups all-purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup *very* warm water
1/2 cup vegetable shortening
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
FOR THE HONEY-GINGER FLUFF TOPPING:
2 cups chilled heavy whipping cream
1/4 cup honey
1/2 tsp. ground ginger
TO PREPARE THE CAKE:
Preheat oven to 325 degrees F. Grease and flour a 9x9-inch baking pan.
Beat all ingredients for the cake together in a large bowl using a mixer on low speed for 30 seconds, scraping sides of the bowl constantly. Beat on medium speed for 3 minutes. Pour batter into pan.
Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
TO PREPARE THE HONEY-GINGER FLUFF TOPPING:
Beat heavy cream, honey and 1/2 tsp. ground ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving.
APPLE NUT LATTICE TART
Source: Mr. Bill, 11-1999
"This is my favorite apple pie recipe!!"
2 (10-inch) pie crusts
3 cups Granny Smith apples, sliced and peeled
1/2 cup white granulated sugar
3 tbsp golden raisins
3 tbsp pecans, chopped
1/2 tsp ground cinnamon
1/2 tsp lemon rind
2 tsp lemon juice
1 egg yolk, beaten
1 tsp water
FOR THE GLAZE:
1 tsp lemon juice
1/4 cup powdered sugar
Heat oven to 400 degrees F.
Place one crust in a tart pan; set aside.
Combine in large bowl apples, granulated sugar, raisins, pecans, cinnamon, lemon rind and 2 teaspoons lemon juice. Spoon into tart shell.
Make lattice top with remaining pie crust and assemble. Trim and seal edges.
In a small bowl, combine egg yolk and 1 teaspoon water; gently brush over lattice.
Bake 40 to 60 minutes. Remove to rack and cool completely.
Combine powdered sugar and 1 teaspoon lemon juice for the glaze and drizzle over cooled tart.
SOUR CREAM APPLE PIE
Source: Laura Heuchan, 11-27-1999
Makes 1 (9-inch) pie
"This is my favorite apple pie recipe, source unknown."
1/2 cup sugar
1 tsp. vanilla
2 tablespoons and 1/3 cup flour, divided use
1 cup sour cream
1 egg
4 to 5 medium tart apples
1 (9-inch) unbaked pie shell
1/2 cup brown sugar
1/4 cup butter
Beat together sugar, vanilla, 2 tablespoons flour, sour cream and egg with a whisk and blend well; set aside.
Dice apples, add to sour cream mixture. Pour into pie shell.
Bake at 400 degrees Fahrenheit for 25 minutes.
Place brown sugar, remaining 1/3 cup flour and butter in small bowl; blend with pastry cutter or two knives until crumbly. Sprinkle over pie.
Bake 20 more minutes.
QUICK CHAI
Source: Dusty G, 12-16-1999
My quick Chai is take 3 bags Celestial Seasonings Bengal Spice, and 1 regular black tea bag. I open it and add some garam masala, then restaple it. I put enough water in the coffeepot to hit 8 cups and put the 4 bags in. After it's very dark, 8-10 minutrs, I pour some in a cup that has sugar and creamer in it. Not bad at all. I also added a bit of cinnamon and cloves to the garam masala I bought, to suit my taste.
GOOD CHAI
Source: Elizabeth Anne, 12-14-1999
"This is a recipe I found called 'Good Chai'."
1 (1-inch) stick cinnamon
8 cardamom pods
8 whole cloves
3 tsp loose black tea
Put 1 1/2 cups water (I use half water and half cream and add hot water later, the fat in the cream brings out the spices better).
Add cinnamon, cardamom, and cloves and bring to boil (just before boil if using cream). Cover, turn heat to low and simmer 10 minutes.
Throw in tea leaves, cover, turn off heat. After 2 minutes strain tea into 2 small cups and serve immediately.
Add honey to taste. I sip from SMALL cups :-)
LOW FAT MEATLOAF
Source: Jill McQuown, 08-13-1999
"Here is my favorite meatloaf recipe. Leftovers make wonderful meatloaf sandwiches."
Makes 6 servings
1/2 small green bell pepper, minced
1 rib celery, minced
1/4 cup minced onion
2 Tbsp. low fat margarine
2 lbs. lean ground chuck or ground round*
1/2 cup quick-cooking oats
1/2 cup ketchup
1/2 tsp. salt or substitute
2 beaten eggs (or egg substitute)
2 Tbsp. shredded low fat cheddar cheese
1 tsp. ground black pepper
1 tsp. dried thyme
Saute bell pepper, celery and onion in margarine on low heat about 10 minutes until very tender.
Combine with remaining ingredients in a large mixing bowl until well combined.
Spray a glass loaf-pan with vegetable cooking spray. Smooth meatloaf mixture into pan.
Bake at 350 degrees F for 1 hour or until well browned.
Drain as much fat as possible. Let stand 5 minutes. Carefully turn the loaf onto a platter. Let stand another 5 minutes before slicing.
*You may use half beef, half ground turkey mixture.
PINWHEEL MEATLOAF
Source: Nancy, 08-13-1999
Makes 8 servings
2 pounds ground beef
2 eggs
1/2 cup bread crumbs
2 teaspoons salt
8 ounces sliced boiled ham
6 ounces sliced Swiss cheese
1/2 cup chopped fresh parsley
1/3 cup catsup
Combine beef, eggs, bread crumbs and salt in a large bowl. Roll meat mixture between a sheet of foil and wax paper to a 12x16-inch rectangle, about 1/2-inch thick.
Remove top sheet of wax paper. Top with ham and cheese to within 1-inch of edges. Sprinkle with parsley.
Roll up beginning with short edge, lifting away foil as you roll but leaving roll on foil at the end. Carefully move roll to center of foil, seam side down. Crimp foil to enclose meat loaf. Place in a shallow baking pan.
Bake 350 degrees F for 45 minutes.
Unwrap meatloaf; brush with catsup. Bake 10 more minutes.
BAKER'S ONE BOWL GERMAN SWEET CHOCOLATE BROWNIES
Source: Baker's Chocolate
Makes 1 (8-inch) square, 16 servings
4 oz. German sweet baking chocolate
1/4 cup butter
3/4 cup packed brown sugar, divided use
2 eggs
1/2 cup flour
1 cup chopped pecans or walnuts, divided use (optional)*
1 1/3 cup flaked coconut
1/4 cup milk
Heat oven to 350 degrees F (325 degrees F for glass baking dish).
Melt chocolate and butter together. Stir until chocolate is completely melted.
Stir in 1/2 cup of brown sugar. Mix in eggs. Add flour and 1/2 cup of the nuts. Spread in greased 8-inch square pan; set aside.
Mix together coconut, remaining brown sugar and remaining nuts. Stir in milk until well blended. Spoon evenly over batter.
Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake! Cool in pan.
*If omitting nuts, increase coconut to 2 2/3 cups
CHOCOLATE WHOPPERS
Source: Woman's Day magazine, 1990's
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons instant coffee powder
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts, chopped
4 ounces pecans, coarsely chopped
Place oven rack in middle of oven. Preheat oven to 350 degrees F. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on high for one minute, then stir. Repeat at thirty second intervals until chocolate and butter have melted and mixture is smooth (or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.
In another bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about two minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Using a scant 1/3 cup batter per cookie, drop five mounds on each cookie sheet, one in middle and one toward each corner (dough is gooey). Don't flatten tops.
Bake 13-15 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.
RAISIN FILLED COOKIES
Source: Judy and Dave, 12-06-1999
Makes about 3 dozen cookies
"I love this recipe. I am someone who doubles all cookie recipes and freeze leftovers. For this recipe, I make 1 1/2 recipes of dough and 2 times recipe for filling. Hope this helps."
FOR THE FILLING:
2 1/2 cup seedless raisins
2 tablespoon flour
1 cup sugar
1 1/3 cups water
Combine ingredients for the filling in small saucepan. Cover and bring to a full boil, stirring often to prevent sticking. Remove from heat. Stir. Cover and let stand till just warm.
FOR THE COOKIE DOUGH:
2 cups sugar
1 cup shortening
1 cup milk
2 eggs
1 tablespoon vanilla
6 cups flour
2 teaspoons baking soda
1 teaspoon cream of tartar
Pinch of salt
2 1/2 teaspoons ground cinnamon
Cream sugar and shortening till smooth, add milk, eggs and vanilla and blend well. Combine flour, baking soda, cream of tartar, salt and cinnamon and add to the creamed mixture and mix thoroughly. Dough will be sticky.
On very well floured surface, roll portion of dough to 1/8-inch thickness. Using 3-inch cookie cutter, cut out circles.
Place one dough circle on greased cookie sheet. Place about 1 1/2 teaspoons of filling on circle, cover with another circle. Using a fork, press edges to seal. (I use my finger to spread a drop of water around the bottom circle edge. The top circle will adhere better and prevent leaking) Repeat with remaining dough and filling.
Bake at 375 degrees F for 12 to 15 minutes or till golden brown. Cool.
POLISH BUTTERMILK POTATOES
Source: J6505, 12-15-1999
"My favorite buttermilk recipe is Polish one."
Boil cubes of red potatoes until barely soft.
Fry lots of chopped onion in real butter. When potatoes are done, drain, cover with butter onions and splash buttermilk over them - but don't make it soupy. Potatoes should hold their shape and consistency.
"A Polish staple!"
ZUCCHINI LASAGNA
Source: janz, 12-18-1999
Makes 8 servings
1 medium size onion, chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1 (15 oz.) can tomato sauce
1 teaspoon leaf oregano
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1 egg
3 medium-size zucchini
2 teaspoons flour
1 cup shredded mozzarella
Preheat oven to 350 degrees F. Spray an (11 3/4 x 7 1/2 x 1 3/4-inch) baking dish with nonstick vegetable cooking spray.
Saute onion and garlic in oil in saucepan for 2 minutes. Stir in tomato sauce, oregano and pepper. Bring to boiling. Simmer, uncovered, 20 minutes, until thickened.
Combine cottage cheese, Parmesan and egg in blender. Whirl until smooth.
Slice zucchini lengthwise into 1/4-inch thick strips. Layer half in dish. Sprinkle with flour. Spread with half each of the cheese mixture, tomato sauce and mozzarella. Repeat layers.
Bake in preheated 350 degree F oven for 40 minutes or until tender. Let stand 15 minutes.
BELGIAN WINDMILL COOKIES (SPECULAAS)
Source: PENMART10, 12-18-1999
Makes 2 dozen
"This is my favorite cookie anytime of the year."
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon baking powder
1/8 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 egg
1/2 cup sliced blanched almonds
In a medium-sized bowl, mix the flour with spices, baking powder and salt.
In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife. Transfer the cookies onto greased cookie sheets with a spatula, spacing about 1-inch apart.
Refrigerate dough trimmings to be rerolled later. Lightly flour but do not re-oil cookie mold. Repeat process with remaining dough.
When cookie sheets are full, bake cookies for 20 to 25 minutes or until golden brown around the edges. Store in a covered tin.
FRUIT DIP
From: Kelly~WA
1 (3 oz.) pkg. cream cheese
1 small jar marshmallow creme
Dash of lemon juice
Soften cream cheese and mix all ingredients together thoroughly.
DOUBLE CHILI CHEESE DIP
From: Kelly~WA
Makes 8 servings
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can chili without beans
4 green onions, thinly sliced
3 tbsp chopped green chilies
1/4 cup sliced ripe olives (optional)
1 cup (4 oz.) shredded cheddar cheese
Tortilla chips (for serving)
Spread cream cheese into a 9-inch pie plate or quiche dish that has been sprayed with Pam.
Top with chili, onions, chilies and olives if desired. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 15-20 minutes or until the cheese is melted.
Serve with tortilla chips.
SEVEN LAYER DIP VARIATION
From: Kelly~WA
Layer the following ingredients in this order:
1 to 2 cans Frito-Lay Bean dip (this has more flavor than refried beans).
Guacamole
1 (8 oz) carton sour cream mixed with 1/2 envelope taco seasoning mix
1 (4 oz) can sliced black olives
1 bunch green onions, sliced
2 tomatoes, diced
Grated cheddar cheese
MEXICAN LAYERED DIP
From: Kelly~WA
For the following recipe, it is important that the tomatoes and olives have moisture removed. After chopping, both should be placed between paper towels to remove as much moisture as possible. Also, be sure to seal avocado layer completely with sour cream (this will prevent avocado from turning brown.
1 can Frito-Lay bean dip (usually found in potato chip section)
2 avocados, mashed
1 cup sour cream
1/3 envelope taco seasoning mix
8 oz. finely shredded cheddar cheese
4 oz. finely chopped olives
1 large or 2 small finely chopped tomatoes
Chopped green onion
In a pie plate or similar, layer ingredients, except tortilla chips, in order given.
Serve with tortilla chips - a mix of yellow and blue chips is tasty
CREAM CHEESE SEVEN-LAYER MEXICAN DIP
From: Kelly~WA
Makes 6 to 8 servings
1 (8 oz.) package cream cheese, softened
1 tablespoon taco seasoning mix
1 cup guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded sharp cheese (4 oz.)
1/2 cup chopped green onion
2 tablespoons sliced pitted ripe olives
Tortilla chips (for serving)
Mix cream cheese and seasoning mix. Spread on bottom of a 9-inch pie plate or quiche dish.
Layer remaining ingredients, except tortilla chips, in order given, over cream cheese mixture. Refrigerate.
Serve with tortilla chips.
CREAM CHEESE CHILI DIP
From: Kelly~WA
1 (8 oz.) pkg. cream cheese
1 (12 oz.) can chili (no beans)
2 tbsp chopped green chilies
1/2 cup shredded cheddar cheese+
Chips (for serving)
Mix all ingredients together except the cheddar cheese and chips. Heat in microwave.
Add cheese and serve with your favorite chips.
+For those who like things a little hotter you can also add 1/4 cup of Monterey Jack cheese with Jalapenos.
SOUTHWESTERN SAUSAGE AND CHEESE BRUNCH CASSEROLE
Source: Rosie, 1999
Makes 12 servings
4 (4 oz.) cans chopped green chilies
6 corn tortillas, cut into strips
1 lb. hot (or mild) Italian sausage, cooked and drained, (You can use Jimmie Dean sausage)
2 cups shredded Monterey Jack Cheese
1/2 cup milk
8 large eggs
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
2 large tomatoes, sliced
Paprika
Light sour cream and salsa (optional, for serving)
THE DAY BEFORE SERVING:
Grease a 13x9-inch baking dish.
Layer half of chilies, half of tortilla strips, half of sausage and half of cheese. Repeat with remaining chilies, tortilla strips, sausage and cheese; set aside.
In medium bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper together until well mixed; pour over casserole. Arrange the tomato slices on top, sprinkle with paprika.
Cover with plastic wrap and refrigerate overnight.
WHEN READY TO BAKE:
Heat oven to 350 degrees. Remove the plastic wrap.
Bake casserole 45 to 55 minutes or until set and edges are lightly browned.
Serve with sour cream and salsa, if desired.
STUFFED PUFFS
Source: Keith Schwols, rec.food.cooking, 08-20-99
This should make about 30 puffs.
This is a quick, basic and easy appetizer. It works really well for largish gathering. I'm not sure I'd make is an appetizer for a 6 person sit down dinner, though in larger pieces it might be great for that too.
1 basic puff pastry dough (about 14 oz)
Note: I use frozen puff pastry from the store, works great makes this a very easy dish to prepare
Cumin seeds (freshly crushed)
Egg yolk (beaten)
Roll out the pastry dough and cut into about 2" squares (a little wider than your index and middle finger width). Brush tops with egg wash careful not to overlap the sides or pastry won't rise. Sprinkle with crushed cumin.
Bake puffs 10-15 minutes at 350 degrees F. Cool.
I mix up these 3 stuffings, but you could do any one or two of these:
TAPENADE WITH CHEDDAR CHEESE
4 oz. good quality Tapenade
2 oz. shredded cheddar cheese
PESTO AND PARMESAN CHEESE
4 oz. Pesto
2 oz. Parmesan Cheese (fresh grated works best)
SUNDRIED TOMATOES AND ROASTED GARLIC
4 oz. Dried tomatoes (I use the kind packed in oil)
8 cloves roasted garlic with a bit of garlic oil
10 small basil leaves (place leaf inside each puff)
Mix up each of the stuffings. For 10 puffs, split the puff in half and spread the stuffing. Repeat for all the mixes. (You can do all this way before your party.)
When ready to eat, place puffs on a cookie sheet and heat in a 350 degree F oven for 5 minutes for room temperature, 10 minutes for refrigerated puffs.
CREAMY CRABBIES
Source: Anne Hughes
Makes 30 appetizers
These freeze beautifully and are soooo good! (They were originally called Creamy Crabmeat in Toast Cups, but over the years got nicknamed "Creamy Crabbies.")
2 loaves Pepperidge Farm Thin Sliced White Bread
1 cup butter or margarine
1/4 cup flour
1 1/2 cups milk
1 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon minced green onion
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt (or to taste)
Dash ground black pepper
1 (7 1/2 oz) can crabmeat, drained and flaked
Preheat oven to 450 degrees F.
Cut circles from bread, about 2 3/4-inch round. Brush rounds on both sides with melted butter and press into tiny muffin-pan cups.
Bake for 5 minutes or until golden brown.
Melt butter in a medium-sized saucepan. Stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly until thickened and bubbly. Stir in cheese until melted. Add remaining ingredients, except crabmeat. Stir in crabmeat. Fill each toast cup with 1 tablespoon of the mixture.
May be frozen at this point.
Bake frozen cups in hot oven (400 degrees F) for 15 minutes or until piping hot.
EASY AND DELICIOUS CRAB DIP
Adapted from source: Sandy, 08-13-1999
1 (6 oz.) can crab meat, drained and picked over
1 (12 oz.) jar seafood cocktail sauce
1 (8 oz.) pkg cream cheese, softened
Crackers (for serving)
Mix cocktail sauce and crab. Refrigerate for one hour.
Unwrap the cream cheese and place on a serving plate or in a shallow serving bowl. Pour the crab mixture over cream cheese and serve with crackers.
HIDDEN VALLEY TORTE
Source: David Van Ess
Makes 10 servings
2 packages (8 ounces each) cream cheese, softened
1 envelope Hidden Valley ranch dressing mix
6 ounces marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tablespoons minced fresh parsley
Crackers (for serving)
Mix cream cheese and dressing mix together.
In a separate bowl, stir together artichokes, red peppers and parsley.
Line a 3 cup bowl with plastic wrap. Alternate layers of the cream cheese mixture and the vegetable mixture, beginning with a cheese layer.
Refrigerate 4 hours or overnight.
TO SERVE:
Invert on plate; remove plastic wrap. Serve with crackers.
CHEESY ARTICHOKE HEART APPETIZER
Adapted from source: Better Homes and Gardens
Makes 36 servings
2 packages refrigerated crescent roll dough
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup Miracle Whip light salad dressing
14 ounces artichoke hearts, drained and chopped
1 (4 ounce) can green chile peppers, drained and chopped
Unroll dough into rectangles; press onto bottom and sides of 15x10x1-inch jelly roll pan to form crust.
Bake 375 degrees F for 10 minutes.
Combine remaining ingredients; mix well. Spread over crust.
Bake 375 degrees F for 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
BLUE CHEESE BALL
Source: teapot (Nisa), 08-13-99
I like to make a blue cheese ball - chop up some shallots finely, add to softened cream cheese and blue cheese to taste, roll up in a ball and then roll in some chopped herbs. Delish!
PARTY PIZZAS ON RYE
Source: Jill McQuown, 08-11-99
Makes a bunch!!
"These go like "hotcakes" (or should I say "pizza"?) when I serve them. And the great thing is you make them ahead, then just pull them out of the freezer when ready to bake!"
1 lb. ground beef chuck
1 lb. mild ground sausage
1 lb. shredded Velveeta cheese
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
2 Tbs. dried parsley flakes
1 1/2 loaves sliced party rye bread
Brown beef and sausage together, stirring to break up. Drain well.
Add cheese and stir until melted and mixed through. Add remaining ingredients (except rye slices) until well mixed.
Spoon mixture onto rye slices (about 1 tablespoon per slice). Place on large cookie sheets and freeze.
WHEN READY TO SERVE:
Place frozen appetizers under broiler for 5-7 minutes until golden brown.
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