Recipe: Assorted Recipes (37) - 07-22-97 Recipe Swap (updated)
Recipe CollectionsRECIPE RIOT!
37 ASSORTED RECIPES
Recipe Swap - July 22, 1997
RECIPES IN THIS FILE:
Pineapple Cake
Killer Cheesecake
Crispy Baked Onion Rings
Marilyn's Crispy Potatoes
Elsah Landing Cinnamon Rolls
Cauliflower Au Gratin
Green Tomato Cake
Carrot Cake Cupcakes
Chocolate Malt Peppermint Cooler
Hamburger Dip
Pineapple Coleslaw
Glazed Grilled Salmon
Ambrosia Salad
Farmhouse Pork and Apple Pie
Broccoli in Pasta with Sweet Tomato Sauce
Mexican Style Cheese and Sausage Casserole
Glazed Orange Juice Bread
Santa Fe Potato Salad with Jalapeno-Lime Dressing
Mom's Chicken Pie
Grilled Potato and Onion Packages
Green Beans with Fresh Lemon-Chive Dressing
Blueberry-Lime Sauce
Wild Mushroom Soup
Anythings
Tangy Lemon Popcorn
Corn Souffle
Marinated Mushrooms
Chicken Divan Casserole
Quick Rum Raisin Ice Cream
Cantaloupe Sorbet (Food Processor)
Squash Casserole
Tomato Preserves (Jam)
Chocolate Fudge
Million Dollar Fudge
Shrimp Dip
Peach or Apricot Butter (Crock Pot)
Banana Jam
PINEAPPLE CAKE
From: winny
ITs sooooo YUMMY and MOIST.
2 cups flour
1 1/2 cups sugar
2 tbsp baking soda
1 cup nuts
2 eggs
1 (20 oz) can crushed pineapple in heavy syrup
Mix all the dry ingredients together; set aside.
Mix eggs and pineapple together. Fold wet into dry ingredients. DO NOT STIR!!! Spread in a greased 13x9-inch baking pan.
Bake at 350 degrees F for 35-40 minutes.
Ice cake after cool with cream cheese icing.
KILLER CHEESECAKE
Source: Doug David
From: Vicki,La
Butter, softened
Graham cracker crumbs
2 1/2 lbs cream cheese, room temperature
1 3/4 granulated sugar
3 Tbsp. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 teaspoon vanilla extract
5 eggs
2 additional egg yolks
1/4 cup heavy whipping cream
Fruit or glaze (optional, for topping)
Heat oven to 500 degrees F. Prepare a (9-inch) springform pan by lining generously with butter and patting on graham cracker crumbs.
With and electric beater, mix the cream cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and egg yolks, beating in one at a time, and finally the heavy cream. Pour the mixture into the prepared springform pan.
Bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 degrees F (leaving cheesecake in the oven) and bake for 1 hour longer. Remove cake from oven and cool on a rack until it reaches room temperature.
When at room temperature, release the sides of the pan (do not remove the bottom of the pan). Place cheesecake on a platter. Top with fruit or glaze, if desired, and serve.
CRISPY BAKED ONION RINGS
Source: Thomas P Collins
From: Vicki,La
Makes 4 servings
"This recipe was in the October 1993 issue of Southern Living magazine. I cut the recipe in half and added some cayenne pepper when I made this. These taste like those sinful *deep-fried* rings you may remember, but with hardly any fat."
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon seasoned salt
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Preheat oven to 375 degrees F.
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal, sugar, paprika and seasoned salt; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form.
Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
MARILYN'S CRISPY POTATOES
From: Vicki,La
2 lb russet potatoes, cooked and diced
1 bunch scallions, chopped
2 teaspoons Italian seasoning
Ground black pepper, to taste
1/2 cup vegetable stock
Paprika
Place potatoes in a (8x11-inch) baking dish. Sprinkle with scallions, Italian seasoning and pepper; mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika.
Bake on upper rack in oven at 400 degrees F for about 45 minutes, stirring every 15 minutes until nicely browned and crisp.
Place under broiler to complete browning.
Makes 4 servings
Source: Eating by Susan Powter
ELSAH LANDING CINNAMON ROLLS
From: CarolB, FL
Makes 18 rolls
Here are some wonderful rolls for you all from a great place in St. Louis!
Tester's note: Outstanding cinnamon rolls! These rolls bake 2 1/2- to 3-inches high and are 4-inches wide. The dough is easy to work with. Would be great for beginners.
1/3 cup evaporated milk
1/3 cup very hot water (180 to 190 degrees F)
1/2 cup plus 3 tablespoons granulated sugar, divided use
1 1/4 teaspoons salt
6 tablespoons vegetable shortening
2/8 cup lukewarm water
3 packages (1/4 ounce each) active dry yeast
3 eggs, beaten
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
About 1/2 cup dark raisins
About 1/2 cup coarsely chopped nuts
Confectioners' sugar frosting (see recipe)
Combine milk, 1/3 cup hot water, sugar (minus 2 teaspoons), salt and shortening in large mixing bowl. Stir to melt shortening.
Combine 2/8 cup lukewarm water, yeast and reserved 2 teaspoons sugar in small mixing bowl. Let stand 5 to 10 minutes, or until mixture expands and becomes bubbly.
Add eggs to milk mixture. Mix well. Stir in 2 cups flour. Add yeast mixture. Beat until smooth, about 2 minutes. Add enough of the remaining flour to form a ball that pulls away from bowl. Dough will be soft.
Turn out on lightly floured surface and knead 8 to 10 minutes, or until smooth. Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm, draft-free place. Let rise 1 to 1 1/2 hours, or until doubled.
Punch down dough. Cover and allow to rest 10 minutes.
Turn out on lightly floured surface and roll out into a 12x20-inch rectangle.
Use a pastry brush to spread melted butter on rolled dough.
Combine brown sugar and cinnamon. Spread evenly on buttered dough; spread to edges. Sprinkle raisins and nuts evenly over dough surface. Starting with long side, roll up dough, jelly-roll fashion; seal edges.
Stretch roll 27-inches long. Cut into 18 (1 1/2-inch) slices. Place slices, cut-side down, in a greased 9x13-inch metal baking pan and a greased 8-inch round metal cake pan. Let rise about 1 hour, or until doubled.
Bake in a preheated 425 degree F oven 20 minutes, or until lightly browned. Frost while warm with Confectioners' Sugar Frosting.
CONFECTIONERS' SUGAR FROSTING
For cinnamon rolls*
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons butter, softened
1/4 cup evaporated milk
Combine confectioners' sugar, vanilla, butter and evaporated milk. Beat with electric mixer until smooth and creamy. Add more confectioners' sugar or milk if needed for spreading consistency.
*Tester's note: This frosting is very thin, more like a glaze. You could
adjust recipe up to 4 cups confectioners' sugar and 1/2 cup evaporated milk, according to consistency desired.
CAULIFLOWER AU GRATIN
Source: MARNI
From: Vicki,La
1 head cauliflower
Olive oil
1 medium onion, chopped
2 or 3 cloves garlic, pressed
1 tsp. olive oil
1 (14 oz.) can diced tomatoes
Ground black pepper, to taste
Dried oregano and dried basil, to taste
3/4 cup bread crumbs
1/2 lb mozzarella cheese, sliced
1/4 cup grated Romano or Parmesan cheese
Trim the leaves and stem of the cauliflower, leaving the cauliflower whole; rinse well. Heat about 1-inch of water in a saucepan that is about the diameter of the cauliflower. Cook the cauliflower, stem side down, in the water until not quite tender. Place cauliflower in an oiled baking dish. Set aside.
Saute the garlic and onions in olive oil. Add the tomatoes and spices; cook until thick and chunky.
Pour the sauce over the cauliflower, pressing it onto the dome of the cauliflower so it adheres. Cover with bread crumbs and grated cheese, patting them into the sauce. Lay the sliced cheese on the top of everything.
Bake at 350 degrees F until the cheese is browned. Some of the stuff will slide off the cauliflower; don't be alarmed.
GREEN TOMATO CAKE
Source: Lena Couchi's Daughter, Francis Cormier
Makes 2 loaves
1 cup oil
1 3/4 cup sugar
3 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 tsp ground ginger
2 cups chopped green tomatoes
1 cup raisins
1 cup walnuts
Cream together oil, sugar, eggs and vanilla.
Sift dry ingredients. Add to egg mixture. Combine well. Add tomatoes, raisins, and nuts. Place in 2 greased loaf pans.
Bake at 350 degrees F for 1 hour.
Risa G., NJ: Here is a great recipe from Cooking Live on TVFN:
CARROT CAKE CUPCAKES
Makes 1 1/2 to 2 dozen cupcakes
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups grated carrot
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Cream Cheese Frosting (recipe follows)
Preheat the oven to 375 degrees F and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar and the dark brown sugar. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in 1/3 of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin cups about two-thirds full.
Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes.
Remove cooled muffins from tins. Frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 (1 pound) box confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind
In a bowl, beat the cream cheese and the butter until light and fluffy. Gradually beat in the confectioners sugar. Add the vanilla, sour cream and orange rind until blended.
CHOCOLATE MALT PEPPERMINT COOLER
From: Vicki,La
3 cups chocolate milk
1 quart vanilla or chocolate ice cream, divided use
1/4 cup malted milk powder
1/2 tsp. peppermint extract
1/8 tsp. ground cinnamon
Coarsely crushed hard peppermint candies
6 peppermint sticks
In a blender container place the chocolate milk, half of the ice cream, the malted milk powder, peppermint extract and ground cinnamon. Cover and blend till smooth.
Pour into six large, chilled glasses. Top each drink with a scoop of the remaining ice cream. Sprinkle with crushed candy pieces. Place a peppermint stick in each glass. Makes 6 servings.
HAMBURGER DIP
From: Vicki,La
This is a very addicting dip and could also be used as a taco filling.
1 lb. ground beef
1 small onion, chopped
1 (4 oz.) can diced green chile peppers
1 (12 oz) jar chili sauce (Homade brand)
1 (16 oz.) can stewed tomatoes
Potato chips or tortilla chips (for serving)
Brown hamburger with onion. Drain off excess fat.
Mix in remaining ingredients and simmer.
Serve as a dip with potato chips or tortilla chips.
PINEAPPLE COLESLAW
From: Judy/AZ
3 cups shredded cabbage
1/2 cup shredded carrots
3/4 cup drained crushed pineapple (one 8 oz can)
2/3 cup mayonnaise
2 tbsp. vinegar
2 tsp sugar
Ground black or white pepper, to taste
Combine all ingredients. Taste and adjust the seasonings as desired. Cover and chill through before serving.
Risa G., NJ: Here is a good one from July '96 Bon Appetit:
GLAZED GRILLED SALMON
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 to 8 ounces each) salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small, bowl;, mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously, with, half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto, barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top, side of, salmon steaks with remaining glaze in medium bowl. Turn salmon over and, grill, until second side is slightly charred and salmon is just opaque in center,, about 5, minutes longer.
Transfer salmon to plates. Drizzle reserved glaze in small, bowl over, salmon and serve.
AMBROSIA SALAD
Source: Mary M Smith, Taronga Park BBS, December 1994
From: Vicki,La
"This was a favorite of my Grandmothers to serve at Christmas." - Mary
4 to 6 navel oranges, in sections
1 fresh pineapple, cubed (or 1 can Dole Pineapple chunks, drained)
1 small bag coconut
3 bananas, sliced
Layer the above ingredients in the order listed.
Can be made ahead, Just add the coconut and bananas just before serving, otherwise the coconut gets soggy and the bananas will turn brown.
My mom sometimes added maraschino cherries for color. Oh yes, peel the oranges.
FARMHOUSE PORK AND APPLE PIE
From: Judy/AZ
Makes 10 servings
1 pound sliced bacon, cut into 2-inch pieces
3 medium onions, chopped
3 pounds boneless pork, cubed
3/4 cup all-purpose flour
Cooking oil, optional
3 tart cooking apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple cider
1/2 cup water
FOR THE POTATO TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup milk
5 Tablespoons butter or margarine, divided use
Additional salt and pepper
Snipped fresh parsley (optional, to garnish)
Cook bacon in an ovenproof 12-inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
In drippings, saute onions until tender; remove with a slotted spoon and set aside.
Dust pork lightly with flour. Brown a third at a time in drippings. adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and 1/2 cup water.
Cover skillet and bake at 325 degree F for 2 hours or until pork is tender.
In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste.
Remove skillet from the oven. Preheat broiler.
Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes.
Broil 6-inches from the heat for 5 minutes or until topping browned. Sprinkle with parsley if desired.
BROCCOLI IN PASTA WITH SWEET TOMATO SAUCE
Source: Reader's Digest
From: Vicki,La
4 cups broccoli florets
1 tablespoon olive oil
2 garlic cloves, minced
4 large ripe tomatoes, peeled, cored and chopped (or one 28 oz can tomatoes, chopped with their juice)
2 tablespoon golden raisins, chopped
1/8 teaspoon ground cayenne pepper
1 1/2 tablespoons whole pine nuts (or chopped almonds or walnuts)
6 oz uncooked spaghetti (or linguini or small shells)
2 tablespoons minced fresh parsley
1/2 cup buttered bread crumbs
1 pound grated or shredded mozzarella (or other cheese of choice)
In large saucepan, cook the broccoli in enough water to cover until just tender, 2-3 minutes. Rinse under cold running water, drain and set aside.
In another saucepan, heat the olive oil over moderately low heat for 30 seconds, add the garlic and cook, uncovered, until golden, about 3 minutes.
Add the tomatoes, raisins, cayenne pepper and simmer uncovered for 15 minutes.
Add pine nuts and summer 5 minutes longer. Add a bit of salt if needed to suit your taste.
Meanwhile cook pasta according to package directions in salted water. Drain well and place in a large baking pan or casserole dish. Set aside.
Add the cooked broccoli to the warm tomato sauce, tossing to heat through; pour over teh pasta. Sprinkle over with cheese, then bread crumbs and parsley.
Put in preheated moderate oven, 350 degrees F, for 30 minutes or until the cheese is melted and top slightly browned.
Risa G., NJ: Annie how about the following:
MEXICAN STYLE CHEESE AND SAUSAGE CASSEROLE
1 lb. bulk sausage
1 (4 oz.) can chopped mild green chilie peppers
4 Tbsp. chopped fresh cilantro, divided use
1/4 tsp. hot pepper sauce
1 1/2 cups grated cheddar cheese
1 cup Monterey Jack cheese
12 (6-inch) diameter flour or corn tortillas
Preheat oven to 350 degrees F.
Saute sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using a slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Set aside.
Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture.
Bake casserole 10 minutes.
Wrap tortillas tightly in foil. Place in oven to heat through alongside
sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
Serve sausage and cheese mixture with warm tortillas.
GLAZED ORANGE JUICE BREAD
From: SueA
Orange juice bread is especially good for breakfast, or spread with thick butter for afternoon tea.
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice (or tangerine juice)
1/4 cup milk
Zest of 1 lemon (thin outer skin, grated)
Zest of 1 orange (thin outer skin, grated)
FOR THE GLAZE:
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup sugar
Preheat oven to 325 degrees F. Butter a loaf pan 11x4x3-inches. Line the bottom of the pan with waxed paper.
Cream the butter with 1 1/4 cups sugar in a large bowl. Beat the eggs and add to the creamed mixture. Set aside.
Sift the flour, baking powder, and salt together; set aside.
Mix 1/4 cup orange juice and milk. Add the liquid mixture alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Place in prepared pan.
Bake at 325 degrees F for 45 minutes, or until the bread springs back lightly when touched in the center.
MEANWHILE, TO PREPARE THE GLAZE:
Combine the lemon juice and 1 tablespoon orange juice with 1/3 cup sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly.
Brush the bread with the glaze as soon as it is taken from the oven. Cool in the pan.
Risa G., NJ: I'm back. Here is another from that same issue of Bon Appetit that looked really good for Summertime:
SANTA FE POTATO SALAD WITH JALAPENO-LIME DRESSING
Source: Bon Appetit magazine, July 1996
Makes 6 servings
FOR THE DRESSING:
1/2 cup olive oil
6 Tbsp. fresh lime juice
3 large garlic cloves, peeled
2 Tbsp. chopped jalapenos peppers, with seeds
3 1/2 tsp. ground cumin
1 tsp. dried oregano
FOR THE SALAD:
1 (15 oz.) can golden hominy, drained
3/4 cup chopped fresh cilantro, divided use
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lb. medium large Yukon Gold potatoes, unpeeled
Puree the ingredients for the dressing in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl.
Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Meanwhile, steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel.
Cut cooled potatoes lengthwise in half, then crosswise into 1/2-inch thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cilantro.
TO MAKE AHEAD:
Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.
MOM'S CHICKEN PIE
From: Crissy, PA.
Makes 6 servings
4 cups bite-size pieces cooked chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. dried tarragon
1 (12 oz.) bag frozen peas and carrots
FOR THE CRUST:
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter
Heat oven to 350 degrees F.
Place chicken in lightly greased 13x9x2-inch baking dish.
Mix (undiluted) chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top.
Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture.
Bake uncovered about 1 hour until crusts rises to top and browns.
Risa G., NJ: This is my last recipe for the night and then I have to go. I am soooo tired tonight. I'll talk to everyone tomorrow night and we'll discuss our favorite sites:
GRILLED POTATO AND ONION PACKAGES
From: Risa G., NJ
6 servings
2/3 cup olive oil
1 Tbsp. Dijon Mustard
2 Tbsp. chopped fresh thyme (or 1 Tbsp. dried)
1 tsp. salt
1 tsp. ground black pepper
2 lb. white skinned potatoes, peeled, sliced 1/4-inch thick
2 large red onions, halved, sliced 1/2-inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional, to garnish)
Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
WHEN READY TO COOK:
Prepare barbecue (medium-high heat). Set six 18x9-inch sheets of heavy duty aluminum foil on work surface. Spray with nonstick spray.
Add potatoes and onions to mustard oil. Toss to coat. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes.
Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.
GREEN BEANS WITH FRESH LEMON-CHIVE DRESSING
From: SueA
Makes 6 servings
1/4 lemon juice
1/4 cup butter, melted
1 tablespoon chopped fresh chives
3 cups fresh green beans, cooked
Mix the lemon juice, butter, and chives together. Pour over cooked green beans and heat. Serve immediately.
BLUEBERRY-LIME SAUCE
From: SueA
Serve over vanilla ice cream or pound cake or whatever. Tastes like blueberry pie but fast and easy.
1 dry pint blueberries
1 small lime
1 cup sugar
2 1/2 tablespoons cornstarch
Pick over blueberries looking for leaves and stems. Wash and drain well; set aside.
Mix sugar and cornstarch together in a saucepan. Grate rind (zest) of the lime into sugar-cornstarch and mix in. Add the blueberries and crush slightly to get some juice out.
Put over medium heat stirring well. (The heat will cause the blueberries to give up juice). Keep mixing until quite juicy. Bring to a boil and stir until the sauce turns from chalky to clear.
Remove from heat and squeeze in the juice of the lime; stir it in.
WILD MUSHROOM SOUP
Adapted from source: James McNair's Soups
From: Spaetzle2
Serves 6 as a soup course, or 3 or 4 as a main dish.
I LOVE THIS SOUP!!!!
2 pounds fresh mushrooms (such as chanterelles, morels, porcini, or shiitakes)*
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 quarts meat stock or canned beef broth, preferably low-salt type
2 tablespoons minced fresh marjoram or thyme (or 2 teaspoons dried marjoram or thyme)
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg
3 tablespoons dry sherry, or to taste
Minced fresh marjoram or thyme (for garnish)
Discard tough ends from mushrooms and stems. Clean the mushrooms with moist paper toweling. Coarsely chop or thin slice the mushrooms.
In a large soup pot or large saucepan, melt the butter over medium heat. Add the mushrooms and saute until they are soft and have released their moisture, about 5 minutes.
Stir in flour and cook, stirring for about 1 minute longer.
Add the stock or broth and bring soup to a boil over high heat. Reduce the heat to low, stir in marjoram or thyme, and season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, until mushrooms are tender, about 20 minutes.
Stir in the sherry and ladle into preheated bowls, garnish with herb and serve immediately.
TO MAKE AHEAD:
Alternatively, pour the finished soup into a container and refrigerate, uncovered until cool, then tightly cover and store as long as 3 days. Slowly reheat before garnishing and serving.
VARIATION:
TO SERVE THE SOUP UNDER A PUFF PASTRY DOME:
Cook the soup only about 10 minutes after adding stock and seasonings to the mushrooms; stir in the sherry, ladle into oven proof bowls, and chill . Preheat oven to 400 degrees F. Cut rounds of puff pastry and slightly larger than diameter the bowls. Cover bowls and bring edges down over sides and press in to adhere to the bowl. Brush the pastry with beaten egg and bake until golden brown and crisp, about 40 minutes. Serve immediately.
*I sometime mix those cheap white mushrooms with the "good" ones to stretch them. Also I have put this through the blender (in parts) before serving and like as well.
ANYTHINGS
From: Kim, LA - 07-22-97
Here's a favorite dessert bar of mine. It is real quick and easy.
10 graham crackers, crushed
1 (6 ounce) package chocolate chips
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Mix all ingredients together. Spread in a well greased 9x9-inch baking pan.
Bake at 375 degrees F for 30 minutes.
TANGY LEMON POPCORN
From: Crissy, PA.
Makes 15 servings
5 quarts (20 cups) of popped popcorn
FOR THE LEMON SYRUP:
2 cups sugar
1 (6 oz.) can (3/4 cup) frozen lemonade concentrate
3/4 cup water
Grated rind (zest) of 1 lemon
1/2 cup light corn syrup
1 tsp. white vinegar
1/4 tsp. salt
Spread popcorn on baking sheets. Heat in a 200 degrees F oven while preparing the syrup.
Measure the ingredients for the syrup into a heavy pan. Cook over medium-high heat to firm ball stage, stirring frequently.
Pour syrup over the warm popped corn and mix well. Spread candied popcorn on baking sheets lined with waxed paper or foil to harden. Break into chunks when cool.
Kim, LA: Here's another favorite of mine:
CORN SOUFFLE
1 stick (1/2 cup) butter
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole whole kernel corn
1 box Jiffy corn muffin mix
3 or 4 spoons sour cream
Chopped Jalapeno to taste
1 bag shredded Velveeta cheese
Little salt and pepper
Melt a stick of butter in a souffle dish.
Combine the remaining ingredients. Pour in dish.
Bake at 375 degrees F for 1 hour and 15 minutes.
SueA: I like to bring this to picnic type gatherings.
MARINATED MUSHROOMS
Adapted from source: Bon Appetit - Favorite Restaurant Recipes
Makes 10 servings
This marinade also works well with sliced zucchini, cauliflower or broccoli.
1 pound fresh mushrooms, washed and patted dry
FOR THE MARINADE:
2 1/2 cups oil
1 cup white vinegar
1 bunch chives, chopped
1 bunch green onions, finely chopped
2 1/2 tablespoons sugar
1 1/2 tablespoons salt
1 tablespoon fresh lemon juice
1 tablespoon finely minced garlic
2 teaspoons Worcestershire sauce
2 teaspoons bottled browning sauce (like Kitchen Bouquet)
1/8 teaspoon prepared mustard
Whisk all ingredients for the marinade together in deep bowl until well combined. Add mushrooms.
Cover and marinate in refrigerator at least 4 hours or, preferably, overnight.
CHICKEN DIVAN CASSEROLE
Adapted from source: Rodale's Basic Natural Foods Cookbook
From: SueA
Makes 4 servings
3 whole chicken breasts
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour*
1/2 cup half and half
2 tablespoons Champagne wine vinegar
Ground black pepper, to taste
2 ounces Monterey jack cheese or sharp cheddar, shredded
Hot cooked rice or noodles (for serving)*
Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes.
Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces. Set aside.
Cook broccoli or asparagus until tender; drain, and cut into bite-size pieces. Set aside.
Melt butter in a medium-size skillet. Blend in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.
Preheat oven to 350 degrees F.
Pour 1/2 cup sauce over bottom of a 9x13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce.
Bake for 20 minutes, or until bubbly.
Serve over noodles or rice.
*Can use whole wheat flour and whole wheat noodles or brown rice for a healthier dish.
QUICK RUM RAISIN ICE CREAM
From: Crissy, PA.
1/2 cup raisins
1/2 cup dark rum
1/2 gallon vanilla ice cream, softened
1/4 tsp. ground nutmeg
Soak raisins in rum overnight.
Scoop softened ice cream into a large mixing bowl. Add the rum-raisin mixture and nutmeg; mix (the rum will soften ice cream and make mixing easier).
Put back into ice cream carton and refreeze.
CANTALOUPE SORBET (food processor)
From: Vicki,La
1 medium cantaloupe or other melon, seeded
1 cup simple syrup (recipe follows)
2 tablespoons fresh lemon juice
Fresh berries (for garnish)
Cut the ripe cantaloupe fresh into chunks and puree them in a food processor to measure about 3 cups.
Stir in the syrup and lemon juice. Taste carefully. If the melon is not fully ripe, you may want to add a little more syrup. Cover and freeze the fruit puree in ice cube trays (we needed 2 1/2 trays worth).
When frozen, place several cubes at a time into a food processor and puree until smooth. Process as many cubes as you want and enjoy! (One tray's worth of cubes was about 2 servings).
SIMPLE SYRUP
Makes about 1 cup
2/3 cup water
2/3 cup sugar
2 tablespoons lemon juice
Put the water and sugar in a saucepan and bring to a boil. Lower the heat, cover and cook at a gentle boil for 4 to 5 minutes. Make sure the sugar is completely dissolved.
Add the lemon juice and let cool. Use in above recipe.
SQUASH CASSEROLE
From: Candy, VA
Makes 6 servings
2 cups sliced yellow squash or zucchini, cooked
1/2 cup sour cream
1/2 cup cubed cheddar cheese
2 Tbsp minced onion
Salt and pepper, to taste
1 1/2 cup seasoned dry stuffing mix, divided use
Butter
Combine all ingredients except stuffing mix and butter.
Put thin layer of stuffing mix in casserole. Pour squash mixture over stuffing. Top with remaining stuffing mix, dot with butter.
Bake at 350 degrees F for 35 minutes.
TOMATO PRESERVES (JAM)
Source: Grandma Drauden
From: Mimi, Texas
Makes 1/2 pint, 8 servings
1 pound small yellow or red tomatoes
1 1/2 cups sugar
1 lemon, juiced and peel, finely grated*
1-inch stick cinnamon (optional)
Pour boiling water over tomatoes and let stand 2 minutes; drain. Cover with cold water; drain. Peel tomatoes; add sugar and refrigerate overnight.
Drain off juice into 4 quart kettle; cook until it reaches 220 degrees F on a candy thermometer. Add tomatoes, lemon peel (grated) and juice, and cinnamon, if desired. Cook until thick.
Turn into hot, sterilized jar, filling to 1/2-inch from top. Cool, then screw on cap. Store in refrigerator.
* I didn't use the lemon peel, hubby doesn't like it!
CHOCOLATE FUDGE
Source: Fanny Farmer Cookbook
From: Vicki,La
2 squares (1 oz each) unsweetened chocolate broken into pieces (or 4 tbsp unsweetened cocoa powder)
2 cups white granulated sugar
3/4 cup milk
2 tbsp light corn syrup (or Lyles Golden Syrup)
2 tbsp butter, cut in small pieces
2 tsp vanilla
Oil jelly roll or 8x8-inch pan (I always used square pan). Put chocolate, sugar, milk, and corn syrup in 3 quart heavy pan, stir to blend. Put over low heat and bring to boil, stirring slowly. Cover and let boil 2-3 minutes. Uncover and wash down sides with pastry brush dipped in cold water (gets rid of sugar crystals). Continue to boil without stirring until syrup reaches soft-ball stage (234 degrees F).
Remove from heat, drop in butter without stirring. Set pan on cooling surface or rack. Do not stir until lukewarm (110 degrees F), then add the vanilla and beat without stopping until mixture loses gloss and thickens.
Pour into oiled pan and mark into squares. When firm cut into pieces and store airtight.
VARIATIONS:
- Use 3/4 cup + 2 tbsp sour cream instead of butter and milk.
- Add 1 cup chopped nuts before turning out of pan.
- Add 1 1/2 cup small marshmallows before turning out of pan.
MILLION DOLLAR FUDGE
Source: The Fanny Farmer Cookbook
From: Vicki,La
1 (12 oz) pkg semisweet chocolate chips
2 tbsp butter
1 cup marshmallow cream
3/4 cup evaporated milk
2 cups white granulated sugar
1 tsp vanilla extract
1 cup chopped nuts
Oil jelly roll or 9x9-inch pan.
Put chocolate and marshmallow cream in large bowl and set aside.
Mix the sugar, butter and milk in a 3 quart heavy pot, stirring to combine well. Gradually bring to a boil over low heat, stirring until the sugar dissolves. Dip a pastry brush in cold water and wash down the sides of the pot.Continue to boil, stirring constantly without touching the sides of the pot, for 5 minutes, then pour the mixture over the chocolate mixture and add the salt and vanilla. Stir until the chocolate melts and the mixture is smooth, then stir in the nuts.
Spread into oiled pan and mark into squares. When firm cut into pieces and store airtight.
SHRIMP DIP
From: Vicki,La
1 (8 oz.) package cream cheese, room temperature
1 lemon, juiced
2 pounds boiled shrimp, peeled, deveined, and coarsely ground
10 green onions, minced
1 cup mayonnaise
Salt and pepper, to taste
Worcestershire, to taste
Tabasco, to taste*
In a bowl, combine the cream cheese with the lemon juice. Add the shrimp, green onion, and mayonnaise. Season the mixture with the remaining ingredients and mix well. Refrigerate the dip for 2 hours before serving.
*Note: I've seen a variation on this dip where Zatarain's Crab Boil is substituted for Tabasco. Only do this if you are extremely brave :)
PEACH OR APRICOT BUTTER (crock pot)
From: Crissy
4 cans (28 oz. each) peaches or apricots, drained*
3 to 4 cups sugar
2 teaspoons ground cinnamon
1 teaspoons ground cloves
2 tablespoons lemon juice
Drain fruit and remove pits if necessary. Pour into crock pot. Add remaining ingredients.
Cover crock pot and cook on HIGH 8 to 10 hours. Remove cover during last half of cooking time. Stir occasionally. Store in refrigerator.
Variation:
*FRESH PEACH OR APRICOT BUTTER
Wash, peel, pit, and cook peaches until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed.
Vicki,La: I never tried this but it sounded good I will try it cause my kids love bananas
BANANA JAM
Source: Christi Wilson, 1995
Makes about 5 pints.
12 cups sliced bananas (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves
In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened, about 15 to 20 minutes.
When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8-inch of top. Cool, then screw caps on. Store in refrigerator.
37 ASSORTED RECIPES
Recipe Swap - July 22, 1997
RECIPES IN THIS FILE:
Pineapple Cake
Killer Cheesecake
Crispy Baked Onion Rings
Marilyn's Crispy Potatoes
Elsah Landing Cinnamon Rolls
Cauliflower Au Gratin
Green Tomato Cake
Carrot Cake Cupcakes
Chocolate Malt Peppermint Cooler
Hamburger Dip
Pineapple Coleslaw
Glazed Grilled Salmon
Ambrosia Salad
Farmhouse Pork and Apple Pie
Broccoli in Pasta with Sweet Tomato Sauce
Mexican Style Cheese and Sausage Casserole
Glazed Orange Juice Bread
Santa Fe Potato Salad with Jalapeno-Lime Dressing
Mom's Chicken Pie
Grilled Potato and Onion Packages
Green Beans with Fresh Lemon-Chive Dressing
Blueberry-Lime Sauce
Wild Mushroom Soup
Anythings
Tangy Lemon Popcorn
Corn Souffle
Marinated Mushrooms
Chicken Divan Casserole
Quick Rum Raisin Ice Cream
Cantaloupe Sorbet (Food Processor)
Squash Casserole
Tomato Preserves (Jam)
Chocolate Fudge
Million Dollar Fudge
Shrimp Dip
Peach or Apricot Butter (Crock Pot)
Banana Jam
PINEAPPLE CAKE
From: winny
ITs sooooo YUMMY and MOIST.
2 cups flour
1 1/2 cups sugar
2 tbsp baking soda
1 cup nuts
2 eggs
1 (20 oz) can crushed pineapple in heavy syrup
Mix all the dry ingredients together; set aside.
Mix eggs and pineapple together. Fold wet into dry ingredients. DO NOT STIR!!! Spread in a greased 13x9-inch baking pan.
Bake at 350 degrees F for 35-40 minutes.
Ice cake after cool with cream cheese icing.
KILLER CHEESECAKE
Source: Doug David
From: Vicki,La
Butter, softened
Graham cracker crumbs
2 1/2 lbs cream cheese, room temperature
1 3/4 granulated sugar
3 Tbsp. all-purpose flour
Zest of 1 lemon
Zest of 1 orange
1/4 teaspoon vanilla extract
5 eggs
2 additional egg yolks
1/4 cup heavy whipping cream
Fruit or glaze (optional, for topping)
Heat oven to 500 degrees F. Prepare a (9-inch) springform pan by lining generously with butter and patting on graham cracker crumbs.
With and electric beater, mix the cream cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and egg yolks, beating in one at a time, and finally the heavy cream. Pour the mixture into the prepared springform pan.
Bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 degrees F (leaving cheesecake in the oven) and bake for 1 hour longer. Remove cake from oven and cool on a rack until it reaches room temperature.
When at room temperature, release the sides of the pan (do not remove the bottom of the pan). Place cheesecake on a platter. Top with fruit or glaze, if desired, and serve.
CRISPY BAKED ONION RINGS
Source: Thomas P Collins
From: Vicki,La
Makes 4 servings
"This recipe was in the October 1993 issue of Southern Living magazine. I cut the recipe in half and added some cayenne pepper when I made this. These taste like those sinful *deep-fried* rings you may remember, but with hardly any fat."
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon seasoned salt
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Preheat oven to 375 degrees F.
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal, sugar, paprika and seasoned salt; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form.
Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
MARILYN'S CRISPY POTATOES
From: Vicki,La
2 lb russet potatoes, cooked and diced
1 bunch scallions, chopped
2 teaspoons Italian seasoning
Ground black pepper, to taste
1/2 cup vegetable stock
Paprika
Place potatoes in a (8x11-inch) baking dish. Sprinkle with scallions, Italian seasoning and pepper; mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika.
Bake on upper rack in oven at 400 degrees F for about 45 minutes, stirring every 15 minutes until nicely browned and crisp.
Place under broiler to complete browning.
Makes 4 servings
Source: Eating by Susan Powter
ELSAH LANDING CINNAMON ROLLS
From: CarolB, FL
Makes 18 rolls
Here are some wonderful rolls for you all from a great place in St. Louis!
Tester's note: Outstanding cinnamon rolls! These rolls bake 2 1/2- to 3-inches high and are 4-inches wide. The dough is easy to work with. Would be great for beginners.
1/3 cup evaporated milk
1/3 cup very hot water (180 to 190 degrees F)
1/2 cup plus 3 tablespoons granulated sugar, divided use
1 1/4 teaspoons salt
6 tablespoons vegetable shortening
2/8 cup lukewarm water
3 packages (1/4 ounce each) active dry yeast
3 eggs, beaten
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
About 1/2 cup dark raisins
About 1/2 cup coarsely chopped nuts
Confectioners' sugar frosting (see recipe)
Combine milk, 1/3 cup hot water, sugar (minus 2 teaspoons), salt and shortening in large mixing bowl. Stir to melt shortening.
Combine 2/8 cup lukewarm water, yeast and reserved 2 teaspoons sugar in small mixing bowl. Let stand 5 to 10 minutes, or until mixture expands and becomes bubbly.
Add eggs to milk mixture. Mix well. Stir in 2 cups flour. Add yeast mixture. Beat until smooth, about 2 minutes. Add enough of the remaining flour to form a ball that pulls away from bowl. Dough will be soft.
Turn out on lightly floured surface and knead 8 to 10 minutes, or until smooth. Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm, draft-free place. Let rise 1 to 1 1/2 hours, or until doubled.
Punch down dough. Cover and allow to rest 10 minutes.
Turn out on lightly floured surface and roll out into a 12x20-inch rectangle.
Use a pastry brush to spread melted butter on rolled dough.
Combine brown sugar and cinnamon. Spread evenly on buttered dough; spread to edges. Sprinkle raisins and nuts evenly over dough surface. Starting with long side, roll up dough, jelly-roll fashion; seal edges.
Stretch roll 27-inches long. Cut into 18 (1 1/2-inch) slices. Place slices, cut-side down, in a greased 9x13-inch metal baking pan and a greased 8-inch round metal cake pan. Let rise about 1 hour, or until doubled.
Bake in a preheated 425 degree F oven 20 minutes, or until lightly browned. Frost while warm with Confectioners' Sugar Frosting.
CONFECTIONERS' SUGAR FROSTING
For cinnamon rolls*
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons butter, softened
1/4 cup evaporated milk
Combine confectioners' sugar, vanilla, butter and evaporated milk. Beat with electric mixer until smooth and creamy. Add more confectioners' sugar or milk if needed for spreading consistency.
*Tester's note: This frosting is very thin, more like a glaze. You could
adjust recipe up to 4 cups confectioners' sugar and 1/2 cup evaporated milk, according to consistency desired.
CAULIFLOWER AU GRATIN
Source: MARNI
From: Vicki,La
1 head cauliflower
Olive oil
1 medium onion, chopped
2 or 3 cloves garlic, pressed
1 tsp. olive oil
1 (14 oz.) can diced tomatoes
Ground black pepper, to taste
Dried oregano and dried basil, to taste
3/4 cup bread crumbs
1/2 lb mozzarella cheese, sliced
1/4 cup grated Romano or Parmesan cheese
Trim the leaves and stem of the cauliflower, leaving the cauliflower whole; rinse well. Heat about 1-inch of water in a saucepan that is about the diameter of the cauliflower. Cook the cauliflower, stem side down, in the water until not quite tender. Place cauliflower in an oiled baking dish. Set aside.
Saute the garlic and onions in olive oil. Add the tomatoes and spices; cook until thick and chunky.
Pour the sauce over the cauliflower, pressing it onto the dome of the cauliflower so it adheres. Cover with bread crumbs and grated cheese, patting them into the sauce. Lay the sliced cheese on the top of everything.
Bake at 350 degrees F until the cheese is browned. Some of the stuff will slide off the cauliflower; don't be alarmed.
GREEN TOMATO CAKE
Source: Lena Couchi's Daughter, Francis Cormier
Makes 2 loaves
1 cup oil
1 3/4 cup sugar
3 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 tsp ground ginger
2 cups chopped green tomatoes
1 cup raisins
1 cup walnuts
Cream together oil, sugar, eggs and vanilla.
Sift dry ingredients. Add to egg mixture. Combine well. Add tomatoes, raisins, and nuts. Place in 2 greased loaf pans.
Bake at 350 degrees F for 1 hour.
Risa G., NJ: Here is a great recipe from Cooking Live on TVFN:
CARROT CAKE CUPCAKES
Makes 1 1/2 to 2 dozen cupcakes
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups grated carrot
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Cream Cheese Frosting (recipe follows)
Preheat the oven to 375 degrees F and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar and the dark brown sugar. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in 1/3 of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin cups about two-thirds full.
Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes.
Remove cooled muffins from tins. Frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 (1 pound) box confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind
In a bowl, beat the cream cheese and the butter until light and fluffy. Gradually beat in the confectioners sugar. Add the vanilla, sour cream and orange rind until blended.
CHOCOLATE MALT PEPPERMINT COOLER
From: Vicki,La
3 cups chocolate milk
1 quart vanilla or chocolate ice cream, divided use
1/4 cup malted milk powder
1/2 tsp. peppermint extract
1/8 tsp. ground cinnamon
Coarsely crushed hard peppermint candies
6 peppermint sticks
In a blender container place the chocolate milk, half of the ice cream, the malted milk powder, peppermint extract and ground cinnamon. Cover and blend till smooth.
Pour into six large, chilled glasses. Top each drink with a scoop of the remaining ice cream. Sprinkle with crushed candy pieces. Place a peppermint stick in each glass. Makes 6 servings.
HAMBURGER DIP
From: Vicki,La
This is a very addicting dip and could also be used as a taco filling.
1 lb. ground beef
1 small onion, chopped
1 (4 oz.) can diced green chile peppers
1 (12 oz) jar chili sauce (Homade brand)
1 (16 oz.) can stewed tomatoes
Potato chips or tortilla chips (for serving)
Brown hamburger with onion. Drain off excess fat.
Mix in remaining ingredients and simmer.
Serve as a dip with potato chips or tortilla chips.
PINEAPPLE COLESLAW
From: Judy/AZ
3 cups shredded cabbage
1/2 cup shredded carrots
3/4 cup drained crushed pineapple (one 8 oz can)
2/3 cup mayonnaise
2 tbsp. vinegar
2 tsp sugar
Ground black or white pepper, to taste
Combine all ingredients. Taste and adjust the seasonings as desired. Cover and chill through before serving.
Risa G., NJ: Here is a good one from July '96 Bon Appetit:
GLAZED GRILLED SALMON
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 to 8 ounces each) salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small, bowl;, mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously, with, half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto, barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top, side of, salmon steaks with remaining glaze in medium bowl. Turn salmon over and, grill, until second side is slightly charred and salmon is just opaque in center,, about 5, minutes longer.
Transfer salmon to plates. Drizzle reserved glaze in small, bowl over, salmon and serve.
AMBROSIA SALAD
Source: Mary M Smith, Taronga Park BBS, December 1994
From: Vicki,La
"This was a favorite of my Grandmothers to serve at Christmas." - Mary
4 to 6 navel oranges, in sections
1 fresh pineapple, cubed (or 1 can Dole Pineapple chunks, drained)
1 small bag coconut
3 bananas, sliced
Layer the above ingredients in the order listed.
Can be made ahead, Just add the coconut and bananas just before serving, otherwise the coconut gets soggy and the bananas will turn brown.
My mom sometimes added maraschino cherries for color. Oh yes, peel the oranges.
FARMHOUSE PORK AND APPLE PIE
From: Judy/AZ
Makes 10 servings
1 pound sliced bacon, cut into 2-inch pieces
3 medium onions, chopped
3 pounds boneless pork, cubed
3/4 cup all-purpose flour
Cooking oil, optional
3 tart cooking apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple cider
1/2 cup water
FOR THE POTATO TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup milk
5 Tablespoons butter or margarine, divided use
Additional salt and pepper
Snipped fresh parsley (optional, to garnish)
Cook bacon in an ovenproof 12-inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
In drippings, saute onions until tender; remove with a slotted spoon and set aside.
Dust pork lightly with flour. Brown a third at a time in drippings. adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and 1/2 cup water.
Cover skillet and bake at 325 degree F for 2 hours or until pork is tender.
In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste.
Remove skillet from the oven. Preheat broiler.
Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes.
Broil 6-inches from the heat for 5 minutes or until topping browned. Sprinkle with parsley if desired.
BROCCOLI IN PASTA WITH SWEET TOMATO SAUCE
Source: Reader's Digest
From: Vicki,La
4 cups broccoli florets
1 tablespoon olive oil
2 garlic cloves, minced
4 large ripe tomatoes, peeled, cored and chopped (or one 28 oz can tomatoes, chopped with their juice)
2 tablespoon golden raisins, chopped
1/8 teaspoon ground cayenne pepper
1 1/2 tablespoons whole pine nuts (or chopped almonds or walnuts)
6 oz uncooked spaghetti (or linguini or small shells)
2 tablespoons minced fresh parsley
1/2 cup buttered bread crumbs
1 pound grated or shredded mozzarella (or other cheese of choice)
In large saucepan, cook the broccoli in enough water to cover until just tender, 2-3 minutes. Rinse under cold running water, drain and set aside.
In another saucepan, heat the olive oil over moderately low heat for 30 seconds, add the garlic and cook, uncovered, until golden, about 3 minutes.
Add the tomatoes, raisins, cayenne pepper and simmer uncovered for 15 minutes.
Add pine nuts and summer 5 minutes longer. Add a bit of salt if needed to suit your taste.
Meanwhile cook pasta according to package directions in salted water. Drain well and place in a large baking pan or casserole dish. Set aside.
Add the cooked broccoli to the warm tomato sauce, tossing to heat through; pour over teh pasta. Sprinkle over with cheese, then bread crumbs and parsley.
Put in preheated moderate oven, 350 degrees F, for 30 minutes or until the cheese is melted and top slightly browned.
Risa G., NJ: Annie how about the following:
MEXICAN STYLE CHEESE AND SAUSAGE CASSEROLE
1 lb. bulk sausage
1 (4 oz.) can chopped mild green chilie peppers
4 Tbsp. chopped fresh cilantro, divided use
1/4 tsp. hot pepper sauce
1 1/2 cups grated cheddar cheese
1 cup Monterey Jack cheese
12 (6-inch) diameter flour or corn tortillas
Preheat oven to 350 degrees F.
Saute sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using a slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Set aside.
Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture.
Bake casserole 10 minutes.
Wrap tortillas tightly in foil. Place in oven to heat through alongside
sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
Serve sausage and cheese mixture with warm tortillas.
GLAZED ORANGE JUICE BREAD
From: SueA
Orange juice bread is especially good for breakfast, or spread with thick butter for afternoon tea.
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup orange juice (or tangerine juice)
1/4 cup milk
Zest of 1 lemon (thin outer skin, grated)
Zest of 1 orange (thin outer skin, grated)
FOR THE GLAZE:
1 tablespoon lemon juice
1 tablespoon orange juice
1/3 cup sugar
Preheat oven to 325 degrees F. Butter a loaf pan 11x4x3-inches. Line the bottom of the pan with waxed paper.
Cream the butter with 1 1/4 cups sugar in a large bowl. Beat the eggs and add to the creamed mixture. Set aside.
Sift the flour, baking powder, and salt together; set aside.
Mix 1/4 cup orange juice and milk. Add the liquid mixture alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Place in prepared pan.
Bake at 325 degrees F for 45 minutes, or until the bread springs back lightly when touched in the center.
MEANWHILE, TO PREPARE THE GLAZE:
Combine the lemon juice and 1 tablespoon orange juice with 1/3 cup sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly.
Brush the bread with the glaze as soon as it is taken from the oven. Cool in the pan.
Risa G., NJ: I'm back. Here is another from that same issue of Bon Appetit that looked really good for Summertime:
SANTA FE POTATO SALAD WITH JALAPENO-LIME DRESSING
Source: Bon Appetit magazine, July 1996
Makes 6 servings
FOR THE DRESSING:
1/2 cup olive oil
6 Tbsp. fresh lime juice
3 large garlic cloves, peeled
2 Tbsp. chopped jalapenos peppers, with seeds
3 1/2 tsp. ground cumin
1 tsp. dried oregano
FOR THE SALAD:
1 (15 oz.) can golden hominy, drained
3/4 cup chopped fresh cilantro, divided use
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lb. medium large Yukon Gold potatoes, unpeeled
Puree the ingredients for the dressing in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl.
Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Meanwhile, steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel.
Cut cooled potatoes lengthwise in half, then crosswise into 1/2-inch thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cilantro.
TO MAKE AHEAD:
Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.
MOM'S CHICKEN PIE
From: Crissy, PA.
Makes 6 servings
4 cups bite-size pieces cooked chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. dried tarragon
1 (12 oz.) bag frozen peas and carrots
FOR THE CRUST:
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter
Heat oven to 350 degrees F.
Place chicken in lightly greased 13x9x2-inch baking dish.
Mix (undiluted) chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top.
Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture.
Bake uncovered about 1 hour until crusts rises to top and browns.
Risa G., NJ: This is my last recipe for the night and then I have to go. I am soooo tired tonight. I'll talk to everyone tomorrow night and we'll discuss our favorite sites:
GRILLED POTATO AND ONION PACKAGES
From: Risa G., NJ
6 servings
2/3 cup olive oil
1 Tbsp. Dijon Mustard
2 Tbsp. chopped fresh thyme (or 1 Tbsp. dried)
1 tsp. salt
1 tsp. ground black pepper
2 lb. white skinned potatoes, peeled, sliced 1/4-inch thick
2 large red onions, halved, sliced 1/2-inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional, to garnish)
Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
WHEN READY TO COOK:
Prepare barbecue (medium-high heat). Set six 18x9-inch sheets of heavy duty aluminum foil on work surface. Spray with nonstick spray.
Add potatoes and onions to mustard oil. Toss to coat. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.
Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes.
Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.
GREEN BEANS WITH FRESH LEMON-CHIVE DRESSING
From: SueA
Makes 6 servings
1/4 lemon juice
1/4 cup butter, melted
1 tablespoon chopped fresh chives
3 cups fresh green beans, cooked
Mix the lemon juice, butter, and chives together. Pour over cooked green beans and heat. Serve immediately.
BLUEBERRY-LIME SAUCE
From: SueA
Serve over vanilla ice cream or pound cake or whatever. Tastes like blueberry pie but fast and easy.
1 dry pint blueberries
1 small lime
1 cup sugar
2 1/2 tablespoons cornstarch
Pick over blueberries looking for leaves and stems. Wash and drain well; set aside.
Mix sugar and cornstarch together in a saucepan. Grate rind (zest) of the lime into sugar-cornstarch and mix in. Add the blueberries and crush slightly to get some juice out.
Put over medium heat stirring well. (The heat will cause the blueberries to give up juice). Keep mixing until quite juicy. Bring to a boil and stir until the sauce turns from chalky to clear.
Remove from heat and squeeze in the juice of the lime; stir it in.
WILD MUSHROOM SOUP
Adapted from source: James McNair's Soups
From: Spaetzle2
Serves 6 as a soup course, or 3 or 4 as a main dish.
I LOVE THIS SOUP!!!!
2 pounds fresh mushrooms (such as chanterelles, morels, porcini, or shiitakes)*
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 quarts meat stock or canned beef broth, preferably low-salt type
2 tablespoons minced fresh marjoram or thyme (or 2 teaspoons dried marjoram or thyme)
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg
3 tablespoons dry sherry, or to taste
Minced fresh marjoram or thyme (for garnish)
Discard tough ends from mushrooms and stems. Clean the mushrooms with moist paper toweling. Coarsely chop or thin slice the mushrooms.
In a large soup pot or large saucepan, melt the butter over medium heat. Add the mushrooms and saute until they are soft and have released their moisture, about 5 minutes.
Stir in flour and cook, stirring for about 1 minute longer.
Add the stock or broth and bring soup to a boil over high heat. Reduce the heat to low, stir in marjoram or thyme, and season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, until mushrooms are tender, about 20 minutes.
Stir in the sherry and ladle into preheated bowls, garnish with herb and serve immediately.
TO MAKE AHEAD:
Alternatively, pour the finished soup into a container and refrigerate, uncovered until cool, then tightly cover and store as long as 3 days. Slowly reheat before garnishing and serving.
VARIATION:
TO SERVE THE SOUP UNDER A PUFF PASTRY DOME:
Cook the soup only about 10 minutes after adding stock and seasonings to the mushrooms; stir in the sherry, ladle into oven proof bowls, and chill . Preheat oven to 400 degrees F. Cut rounds of puff pastry and slightly larger than diameter the bowls. Cover bowls and bring edges down over sides and press in to adhere to the bowl. Brush the pastry with beaten egg and bake until golden brown and crisp, about 40 minutes. Serve immediately.
*I sometime mix those cheap white mushrooms with the "good" ones to stretch them. Also I have put this through the blender (in parts) before serving and like as well.
ANYTHINGS
From: Kim, LA - 07-22-97
Here's a favorite dessert bar of mine. It is real quick and easy.
10 graham crackers, crushed
1 (6 ounce) package chocolate chips
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Mix all ingredients together. Spread in a well greased 9x9-inch baking pan.
Bake at 375 degrees F for 30 minutes.
TANGY LEMON POPCORN
From: Crissy, PA.
Makes 15 servings
5 quarts (20 cups) of popped popcorn
FOR THE LEMON SYRUP:
2 cups sugar
1 (6 oz.) can (3/4 cup) frozen lemonade concentrate
3/4 cup water
Grated rind (zest) of 1 lemon
1/2 cup light corn syrup
1 tsp. white vinegar
1/4 tsp. salt
Spread popcorn on baking sheets. Heat in a 200 degrees F oven while preparing the syrup.
Measure the ingredients for the syrup into a heavy pan. Cook over medium-high heat to firm ball stage, stirring frequently.
Pour syrup over the warm popped corn and mix well. Spread candied popcorn on baking sheets lined with waxed paper or foil to harden. Break into chunks when cool.
Kim, LA: Here's another favorite of mine:
CORN SOUFFLE
1 stick (1/2 cup) butter
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole whole kernel corn
1 box Jiffy corn muffin mix
3 or 4 spoons sour cream
Chopped Jalapeno to taste
1 bag shredded Velveeta cheese
Little salt and pepper
Melt a stick of butter in a souffle dish.
Combine the remaining ingredients. Pour in dish.
Bake at 375 degrees F for 1 hour and 15 minutes.
SueA: I like to bring this to picnic type gatherings.
MARINATED MUSHROOMS
Adapted from source: Bon Appetit - Favorite Restaurant Recipes
Makes 10 servings
This marinade also works well with sliced zucchini, cauliflower or broccoli.
1 pound fresh mushrooms, washed and patted dry
FOR THE MARINADE:
2 1/2 cups oil
1 cup white vinegar
1 bunch chives, chopped
1 bunch green onions, finely chopped
2 1/2 tablespoons sugar
1 1/2 tablespoons salt
1 tablespoon fresh lemon juice
1 tablespoon finely minced garlic
2 teaspoons Worcestershire sauce
2 teaspoons bottled browning sauce (like Kitchen Bouquet)
1/8 teaspoon prepared mustard
Whisk all ingredients for the marinade together in deep bowl until well combined. Add mushrooms.
Cover and marinate in refrigerator at least 4 hours or, preferably, overnight.
CHICKEN DIVAN CASSEROLE
Adapted from source: Rodale's Basic Natural Foods Cookbook
From: SueA
Makes 4 servings
3 whole chicken breasts
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour*
1/2 cup half and half
2 tablespoons Champagne wine vinegar
Ground black pepper, to taste
2 ounces Monterey jack cheese or sharp cheddar, shredded
Hot cooked rice or noodles (for serving)*
Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes.
Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces. Set aside.
Cook broccoli or asparagus until tender; drain, and cut into bite-size pieces. Set aside.
Melt butter in a medium-size skillet. Blend in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.
Preheat oven to 350 degrees F.
Pour 1/2 cup sauce over bottom of a 9x13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce.
Bake for 20 minutes, or until bubbly.
Serve over noodles or rice.
*Can use whole wheat flour and whole wheat noodles or brown rice for a healthier dish.
QUICK RUM RAISIN ICE CREAM
From: Crissy, PA.
1/2 cup raisins
1/2 cup dark rum
1/2 gallon vanilla ice cream, softened
1/4 tsp. ground nutmeg
Soak raisins in rum overnight.
Scoop softened ice cream into a large mixing bowl. Add the rum-raisin mixture and nutmeg; mix (the rum will soften ice cream and make mixing easier).
Put back into ice cream carton and refreeze.
CANTALOUPE SORBET (food processor)
From: Vicki,La
1 medium cantaloupe or other melon, seeded
1 cup simple syrup (recipe follows)
2 tablespoons fresh lemon juice
Fresh berries (for garnish)
Cut the ripe cantaloupe fresh into chunks and puree them in a food processor to measure about 3 cups.
Stir in the syrup and lemon juice. Taste carefully. If the melon is not fully ripe, you may want to add a little more syrup. Cover and freeze the fruit puree in ice cube trays (we needed 2 1/2 trays worth).
When frozen, place several cubes at a time into a food processor and puree until smooth. Process as many cubes as you want and enjoy! (One tray's worth of cubes was about 2 servings).
SIMPLE SYRUP
Makes about 1 cup
2/3 cup water
2/3 cup sugar
2 tablespoons lemon juice
Put the water and sugar in a saucepan and bring to a boil. Lower the heat, cover and cook at a gentle boil for 4 to 5 minutes. Make sure the sugar is completely dissolved.
Add the lemon juice and let cool. Use in above recipe.
SQUASH CASSEROLE
From: Candy, VA
Makes 6 servings
2 cups sliced yellow squash or zucchini, cooked
1/2 cup sour cream
1/2 cup cubed cheddar cheese
2 Tbsp minced onion
Salt and pepper, to taste
1 1/2 cup seasoned dry stuffing mix, divided use
Butter
Combine all ingredients except stuffing mix and butter.
Put thin layer of stuffing mix in casserole. Pour squash mixture over stuffing. Top with remaining stuffing mix, dot with butter.
Bake at 350 degrees F for 35 minutes.
TOMATO PRESERVES (JAM)
Source: Grandma Drauden
From: Mimi, Texas
Makes 1/2 pint, 8 servings
1 pound small yellow or red tomatoes
1 1/2 cups sugar
1 lemon, juiced and peel, finely grated*
1-inch stick cinnamon (optional)
Pour boiling water over tomatoes and let stand 2 minutes; drain. Cover with cold water; drain. Peel tomatoes; add sugar and refrigerate overnight.
Drain off juice into 4 quart kettle; cook until it reaches 220 degrees F on a candy thermometer. Add tomatoes, lemon peel (grated) and juice, and cinnamon, if desired. Cook until thick.
Turn into hot, sterilized jar, filling to 1/2-inch from top. Cool, then screw on cap. Store in refrigerator.
* I didn't use the lemon peel, hubby doesn't like it!
CHOCOLATE FUDGE
Source: Fanny Farmer Cookbook
From: Vicki,La
2 squares (1 oz each) unsweetened chocolate broken into pieces (or 4 tbsp unsweetened cocoa powder)
2 cups white granulated sugar
3/4 cup milk
2 tbsp light corn syrup (or Lyles Golden Syrup)
2 tbsp butter, cut in small pieces
2 tsp vanilla
Oil jelly roll or 8x8-inch pan (I always used square pan). Put chocolate, sugar, milk, and corn syrup in 3 quart heavy pan, stir to blend. Put over low heat and bring to boil, stirring slowly. Cover and let boil 2-3 minutes. Uncover and wash down sides with pastry brush dipped in cold water (gets rid of sugar crystals). Continue to boil without stirring until syrup reaches soft-ball stage (234 degrees F).
Remove from heat, drop in butter without stirring. Set pan on cooling surface or rack. Do not stir until lukewarm (110 degrees F), then add the vanilla and beat without stopping until mixture loses gloss and thickens.
Pour into oiled pan and mark into squares. When firm cut into pieces and store airtight.
VARIATIONS:
- Use 3/4 cup + 2 tbsp sour cream instead of butter and milk.
- Add 1 cup chopped nuts before turning out of pan.
- Add 1 1/2 cup small marshmallows before turning out of pan.
MILLION DOLLAR FUDGE
Source: The Fanny Farmer Cookbook
From: Vicki,La
1 (12 oz) pkg semisweet chocolate chips
2 tbsp butter
1 cup marshmallow cream
3/4 cup evaporated milk
2 cups white granulated sugar
1 tsp vanilla extract
1 cup chopped nuts
Oil jelly roll or 9x9-inch pan.
Put chocolate and marshmallow cream in large bowl and set aside.
Mix the sugar, butter and milk in a 3 quart heavy pot, stirring to combine well. Gradually bring to a boil over low heat, stirring until the sugar dissolves. Dip a pastry brush in cold water and wash down the sides of the pot.Continue to boil, stirring constantly without touching the sides of the pot, for 5 minutes, then pour the mixture over the chocolate mixture and add the salt and vanilla. Stir until the chocolate melts and the mixture is smooth, then stir in the nuts.
Spread into oiled pan and mark into squares. When firm cut into pieces and store airtight.
SHRIMP DIP
From: Vicki,La
1 (8 oz.) package cream cheese, room temperature
1 lemon, juiced
2 pounds boiled shrimp, peeled, deveined, and coarsely ground
10 green onions, minced
1 cup mayonnaise
Salt and pepper, to taste
Worcestershire, to taste
Tabasco, to taste*
In a bowl, combine the cream cheese with the lemon juice. Add the shrimp, green onion, and mayonnaise. Season the mixture with the remaining ingredients and mix well. Refrigerate the dip for 2 hours before serving.
*Note: I've seen a variation on this dip where Zatarain's Crab Boil is substituted for Tabasco. Only do this if you are extremely brave :)
PEACH OR APRICOT BUTTER (crock pot)
From: Crissy
4 cans (28 oz. each) peaches or apricots, drained*
3 to 4 cups sugar
2 teaspoons ground cinnamon
1 teaspoons ground cloves
2 tablespoons lemon juice
Drain fruit and remove pits if necessary. Pour into crock pot. Add remaining ingredients.
Cover crock pot and cook on HIGH 8 to 10 hours. Remove cover during last half of cooking time. Stir occasionally. Store in refrigerator.
Variation:
*FRESH PEACH OR APRICOT BUTTER
Wash, peel, pit, and cook peaches until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed.
Vicki,La: I never tried this but it sounded good I will try it cause my kids love bananas
BANANA JAM
Source: Christi Wilson, 1995
Makes about 5 pints.
12 cups sliced bananas (about 20 medium)
6 cups sugar
1 1/2 cups orange juice
3 strips orange peel
6 strips lemon peel
2 sticks cinnamon
6 whole cloves
In a large kettle, combine sliced bananas with sugar, orange juice, orange and lemon peels, cinnamon and cloves. Stir over medium heat until sugar dissolves. Boil rapidly 10 minutes. Reduce heat and simmer, stirring constantly, until thickened, about 15 to 20 minutes.
When jam is thick, remove from heat and ladle immediately into sterilized canning jars. Fill to within 1/8-inch of top. Cool, then screw caps on. Store in refrigerator.
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