Recipe: Assorted Recipes (37) - 08-09-97 Recipe Swap Part 3 of 3 (updated)
Recipe CollectionsAROUND THE CLOCK RECIPE SWAP
Part 3 of 3 - August 9, 1997
37 RECIPES IN THIS FILE:
Rattlesnake Recipe
Chinese Shrimp and Scallops in Garlic Sauce
Shrimp or Crawfish Spaghetti
Etouffee d'Ecrevisses au maire Joubert
Shrimp Etouffee
Galatoire's Restaurant French Fried Eggplant
Eggplant Antipasto
California Shrimp Spread
Grecian Festival by the Sea Spanakopita
Bon Ton Restaurant Stuffed Eggplant
Little Norway Festival Avocado Salmon
Chicken with Sun-Dried Tomato Cream Sauce
Quick Shrimp Gumbo
Rice Pudding with Wild Rice
Chocolate Rum Ice Cream
Peach Custard Ice Cream
Choose-A-Fruit Ice
Maple Walnut Ice Cream
Lemon Ice Cream (2)
Watermelon Ice
Angel Whispers
Apple Butter Bars
Macaroni Salad Supreme
Microwave Scalloped Potatoes
Yellow Crookneck Squash Casserole
Sour Cream Bean Casserole
The Backyard Jalapeno Cheese Grits
Raspberry Kuchen
Zucchini-Pork Bake
Fire and Ice Tomatoes
Lasagna Sandwiches
Quick Barbecue Beef For Sandwiches
Garden Paella
Lemony Asparagus and New Potatoes
California Garden Shrimp and Pasta Salad
Seafood Corn Au Gratin
Crunchy Apple Salsa with Grilled Chicken
RATTLESNAKE RECIPE
From: Dee
1/2 cup flour
1/4 cup cornmeal
1/4 cup cracker crumbs
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon salt
Dash pepper
1/2 cup milk
1 egg
1 medium-sized rattlesnake (3 to 4 pounds)
Mix flour, cornmeal, cracker crumbs, garlic powder, salt and pepper in a bag.
Add beaten egg to milk and dip snake steaks. Then coat the steaks by shaking them in the bag.
Deep-fat fry until brown or until meat floats in oil.
CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE
From: Dee
Makes 4 generous servings
3/4 lb. scallops
3/4 lb. medium shrimp, shelled and deveined
1/2 lb. snow peas
3/8 lb. broccoli florets
5 garlic cloves, sliced
1/2 tsp. chicken bouillon dissolved in 1/2 cup water, divided use
1 tbsp. cornstarch made in a thin paste with cold water
Oil
Soy sauce
Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes).
Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.
Vicki,La:
This is how I make a Shrimp or Crawfish Spaghetti (like I say I don't really measure the ingredients)
Spaghetti
Onions
Bell pepper
Garlic (optional)
Celery
Shrimp or crawfish
Spaghetti sauce*
Salt and pepper to taste
Hot sauce to taste
You boil spaghetti; drain.
In a pot saute onions, bell peppers, garlic and little celery. Then add your seafood shrimp or crawfish and let it get pink (shrimp).
Then add your spaghetti sauce if using a ready made one. Add your seasonings. Let it simmer a while.
Serve over spaghetti or just mix the spaghetti into the pot with the sauce (that what I usually do).
*If you make your sauce wait till the sauce is almost done to add the seafood because if you cook the shrimp and crawfish too long it wont have any taste. Be sure your crawfish has the fat, that's what taste the best.
ETOUFFEE D'ECREVISSES AU MAIRE JOUBERT - Crawfish
Source: Curtis Joubert, former mayor of the City of Eunice, Louisiana)
From: Vicki,La
Makes 4 servings
1 pound crawfish tails
Salt and black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water or fish stock
1 bunch green onions, chopped, green part only
1 bunch parsley, minced (use Italian parsley)
Hot, long grain white rice (for serving)
Season crawfish tails in a bowl with salt, pepper, onion powder and garlic powder.
Melt the butter and add the onions, garlic, and bell pepper, stirring constantly, and cook until wilted. Add the water or stock and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes.
Add the crawfish and simmer another 15-20 minutes.
Add onion tops and parsley and simmer 5 minutes more. Ladle over hot, long grain white rice.
SHRIMP ETOUFFEE
Source: Talk About Good! by the Lafayette Junior League, 1967
From: Vicki,La
1 cup flour
1 cup corn oil
2 cups chopped onions
1 cup chopped celery
1/2 cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 (28 ounce) can tomatoes
2 cans (6 ounces each) tomato paste
3 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onion tops
Make roux of flour and cooking oil (brown over slow fire stirring constantly).
Add onions, celery, bell pepper, and garlic and cook until soft. Add tomatoes and tomato paste; mix well and cook about 5 minutes then add 6 cups of water. Let simmer about 1 hour.
Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add
parsley and
onion tops 5 minutes before serving. Serves 10 generously over rice.
FRENCH FRIED EGGPLANT
Source: Galatoire's Restaurant
From: Vicki,La
Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree
1 large, long eggplant
1 egg
3/4 cup milk
Salt and ground white pepper, to taste
Flour
Oil for deep frying
Powdered sugar
Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rinse and pat dry.
Combine egg and milk and season well with salt and pepper.
Dip eggplant into egg mixture, then roll in flour.
Deep fry until golden. Sprinkle with additional salt and serve with powdered sugar.
EGGPLANT ANTIPASTO
Source: Rudy and Gloria Melone, Gilroy Garlic Festival, Gilroy CA
From: Dee, OK
4 to 6 eggplants (Chinese or Japanese)
4 tomatoes, chopped
1 bulb garlic, crushed or finely chopped
Fresh basil, finely chopped or dried
Olive oil
Salt and pepper, to taste
Parmesan cheese, grated (optional)
Cut eggplant in half lengthwise, then again crosswise so there are 4 pieces. Make a couple of slits on the meat of the eggplant without cutting through to the skin.
Stuff chopped tomatoes into the slits of the eggplant, place garlic on top and sprinkle with basil. Sprinkle with Parmesan cheese, if so desired. Drizzle with lots of olive oil.
Bake in a pan at 350 degrees F for 25 to 30 minutes.
CALIFORNIA SHRIMP SPREAD
From: Candy, VA
Makes 3 cups
1/2 cup mayonnaise, divided use
4 tsp lemon juice, divided use
2 Tbsp curry powder (or to taste)
1 Tbsp Dijon mustard
1/4 tsp ground nutmeg
2 large ripe avocados, peeled, pitted and cut into small pieces
2 Tbsp lemon juice
3 cans (4 1/2 oz each) tiny shrimp, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley
FOR SERVING:
Pita bread, cut into quarters
Assorted crackers
Mix mayonnaise, 1 teaspoon lemon juice, curry powder, mustard, and nutmeg in small bowl. Cover and chill 1 hour.
To serve, toss avocados with remaining 2 teaspoons lemon juice in large bowl. Add shrimp, celery, onion, parsley and avocado. Pour mayonnaise mixture over and toss. Spoon on pita and crackers.
GRECIAN FESTIVAL BY THE SEA SPANAKOPITA
Source: Alice Del Vento, Cypress, CA, Grecian Festival by the Sea, Long Beach CA
From: Dee, OK
Makes 9 servings
"This popular Spinach Pie is traditional food from Greece. It is easy to make and is delicious."
3 packages (10 ounces each) frozen chopped spinach, thawed and drained*
1 cup unsalted butter, divided use
1 cup chopped onion
1 (15 ounce) container ricotta or cottage cheese
1/2 to 3/4 pounds feta cheese, crumbled
5 eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch (or to taste) of chopped fresh parsley, chopped fresh mint, ground nutmeg, ground ginger and ground cinnamon (optional)
12 sheets filo dough
Preheat oven to 350 degrees F.
Squeeze spinach dry on paper towels; set aside.
In skillet melt 2 tablespoons butter; add onion and saute over medium heat until soft, about 3 to 5 minutes. Add spinach and saute a few minutes more. Set aside to cool.
Add cheeses, eggs, salt and pepper to the cooled spinach mixture. Add optional spices (to taste); stir well until mixed. Set aside.
Melt remaining butter. Set aside.
Cover bottom of a 13x9-inch baking pan with six sheets of filo, brushing each sheet lightly with melted butter. (Trim sheets if necessary.) Spread evenly with the spinach filling.
Cover with six more sheets of filo dough, again brushing each sheet lightly with melted butter. Make the top sheet as smooth as possible. To retain filling, seal edges by tucking them under with a spoon.
With a sharp knife, cut through top filo layer to spinach. Brush top with any remaining melted butter.*
Bake for 45 minutes until golden.
*Retain some of the squeezed spinach juice, and pour over top of finished spanakopita before baking. Browns nicely with it on.
STUFFED EGGPLANT
Adapted from source: the Bon Ton Restaurant
From: Vicki,La - 08-09-97
Makes 12 servings
6 medium eggplants
4 bell peppers, chopped
4 medium onions, chopped
1/2 cup chopped celery
3 cloves garlic, minced
Oil
1 pound small shrimp
1 pound white lump crab meat (cooked)
1/2 cup chopped fresh parsley
Salt and pepper to taste
Bread crumbs
Paprika (for garnish)
Oil or melted butter (for top)
Boil eggplants until soft, then dig out meat. Save eggplant shells.
Meanwhile, fry peppers, onion, celery, and garlic in oil until limp. Add eggplant meat. Let simmer on medium heat till most water is cooked out. Add shrimp. Cook for another 20 minutes.
Put shrimp mixture a bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff the eggplant shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or melted butter on top.
Bake at 350 degrees F until hot and browned.
AVOCADO SALMON
Source: a local Norwegian cook, recipe courtesy of Little Norway Festival, Petersburg AK
From: Dee, OK
"This recipe was contributed to the Little Norway Festival Committee several years ago by a local Norwegian cook. It is usually made and served at the Fish-O-Rama Seafood Feast at the festival."
1 medium-sized salmon fillet
Avocado Sauce (recipe follows)
GARNISHES (optional):
Chopped fresh parsley
Lemon slices
Bake salmon fillet skin side up at 450 degrees F for 15 to 20 minutes (or until fully cooked).
Remove skin from salmon and spread with Avocado Sauce. If desired, decorate with parsley and lemon slices.
AVOCADO SAUCE
4 avocados, peeled and sliced
1 small onion, sliced
4 tablespoons chopped fresh parsley
4 tablespoons lemon juice
2 teaspoons salt (or to taste)
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
Combine all ingredients in blender or food processor and puree until smooth. Refrigerate until fish is done.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
From: Dee, OK - 08-09-97
2 tablespoons unsalted butter
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2 inch strips
2 medium shallots, minced (1/4 cup)
1 tablespoon flour
2/3 cup heavy whipping cream
1/2 cup dry white wine
1/3 cup oil-packed sun-dried tomatoes, chopped and drained
3 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
8 ounces egg noodles, cooked (for serving)
Melt butter and olive oil in large skillet over medium-high heat.
Season chicken with salt and pepper. Add chicken to skillet and saut until light brown and just cooked through, about 3 minutes.
Add minced shallots to skillet and sauce 1 minute. Sprinkle flour in skillet and cook 1 minute.
Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes.
Season to taste with salt and pepper and serve over noodles.
QUICK SHRIMP GUMBO
From: Dee, OK
2 tbsp oil
2 tbsp Flour
1 cup okra
Salt and pepper to taste
1 (10 3/4 oz.) can chicken and rice soup
1 (10 3/4 oz.) can chicken gumbo soup
2 cans (4 1/2 oz. each) shrimp, carefully
Hot cooked rice (for serving)
Make roux with cooking oil and flour. Brown until dark brown color.
Add okra, salt and pepper. Add (undiluted) soup and carefully rinsed shrimp. Simmer until hot.
Serve over rice.
VARIATION:
If more vegetables are desired, add chopped bell bepper, minced garlic and green onion blades.
RICE PUDDING WITH WILD RICE
Source: Kathryn Stavem, Maple Syrup Tour, Stanchfield, MN
From: Dee, OK
"In an attempt to use Minnesota ingredients in this traditional Swedish dish made by my mother, I have added wild rice and maple syrup. Rice pudding is truly a favorite dish in Swedish settlements in Minnesota, as evidence in how many recipe variations appear in church cookbooks. These additions create a meal fit for company, pot lucks and supper at home on the farm. In Sweden this was simple food made from available ingredients: grain, milk, cream, and eggs. But it is often those foods which we remember best from our childhood."
1/2 cup uncooked wild rice
2 1/2 cups water, divided use
1/2 cup uncooked white rice
1 quart half-and-half or cream
7 eggs, slightly beaten
1/3 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon salt
Jam or maple syrup (optional, for serving)
Cook wild rice in 1 1/2 cups water for 20 minutes. Cook white rice in the remaining 1 cup water for 15 minutes.
Combine half and half or cream, eggs, maple syrup, vanilla, cinnamong and salt.
Stir in the cooked rice and wild rice. Pour into a greased 3-quart casserole or greased 9x13-inch glass pan. Sprinkle cinnamon on top.
Bake at 350 degrees F for 1 hour or until center is firm. The 9x13-inch pan may take less time, a deep casserole may require 15 to 20 minutes additional time. To test for how well it is done, insert a clean knife blade into center; if it comes out clean, pudding is finished.
Eat warm or cold, with maple syrup or jam over the top; or eat just as it is.
CHOCOLATE RUM ICE CREAM
From: Dee, OK
Makes 8 servings
1 cup sugar
2 tbsp all-purpose flour
1 cup milk
1 egg, slightly beaten
2 squares (1 oz each) unsweetened baking chocolate, broken in pieces
1/2 tsp rum extract
2 cups light cream, chilled
In large microwave-safe bowl combine sugar and flour; gradually stir in light cream. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly.
Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.
Velma TN: Here is a Peach Custard Ice Cream that I got off the net somewhere this week - the eggs are cooked. Imagine you could use other fruits or flavoring.
PEACH CUSTARD ICE CREAM
Makes 1 1/2 quarts
2 cups milk
1 1/2 cups heavy whipping cream
1 vanilla bean, split (optional)
3 eggs
1 1/4 cups sugar
1 tablespoon flour
Dash salt
2 cups peaches, chopped or mashed
2 teaspoons vanilla
Heat the milk and heavy cream together with the vanilla bean in a heavy pan over low heat.
In a large bowl mix the eggs, sugar, flour, and salt, and stir in a little of the heated milk-cream mixture. Pour the contents of the bowl into the heavy pan with the remaining milk-cream mixture. Stir over low heat, without scorching, until thick and smooth.
Remove from the heat, discard the vanilla bean, and add the peaches. Place in a hand-cranked freezer churn or an electric ice cream maker and churn until cold and thick. Let mellow 30 minutes in the freezer before serving.
CHOOSE-A-FRUIT ICE
Source: Better Homes and Gardens magazine, July 1991
From: Dee, OK
Makes 6 servings
1/3 cup sugar (or use equal, to taste)
1 cup warm water
1 1/2 cups fresh orange sections (or one 22 oz can mandarin oranges or 1 1/2 cups raspberries or 1 1/2 cups strawberries)*
2 tbsp lemon juice
Mint sprig or fresh berries (optional, for garnish)
In a 2 cup measure stir the sugar into 1 cup warm water till dissolved.
In a blender container or food processor bowl combine desired fruit, sugar mixture, and lemon juice. Cover and blend or process till mixture is nearly smooth.
Pour into a 9x5x3-inch loaf pan. Cover and freeze for 4 to 5 hours or till almost firm.
Transfer the frozen mixture to a chilled large mixer bowl. Beat with electric mixer on medium speed for 2 minutes or until fluffy.
Return fruit mixture to loaf pan. Cover and freeze for 6 hours or till firm.
TO SERVE:
Let the fruit ice stand about 20 minutes at room temperature before serving. To serve, use an ice-cream scoop and scrape along ice to form a scoop. If desired, garnish each serving with mint sprig or fresh berries.
*Use fresh or frozen unsweetened berries.
MAPLE WALNUT ICE CREAM
From: Dee, OK
Source: Judy Haupt and Tom McCrumm, from Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association
Makes 3 pints
1 quart cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
Pinch of salt
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup granulated maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.
LEMON ICE CREAM
From: Candy, VA
Makes 2 quarts
1 1/2 pints heavy whipping cream
1 1/2 pints half-and-half
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 large or 2 small lemons, juice and grated rind
Combine all ingredients; pour into an ice cream maker. Use ice cream makers' directions, concerning the freezing method.
Keep in freezer overnight before serving.
LEMON ICE CREAM
Recipe by: My husband's grandmother
From: SueA, CA
Makes 12 servings
"This is a very much tried and true family favorite - no eggs."
Juice of 6 lemons
Lots of lemon rind grated
6 cups sugar
3 quarts half and half
2 cans (12 ounces each) evaporated milk
Regular milk to "fill" line of container
Mix lemon juice, lemon rind and sugar. Add half and half and milk. Crank.
WATERMELON ICE
Makes 6 servings, about 6 cups (I only got about 4 cups)
From: Dee, OK
1 tsp unflavored gelatin
2 tbsp water
4 cups watermelon cubes,* divided use
2 tbsp lime juice (or lemon juice)
2 tbsp honey
Lime twists (for garnish)
In a micro-safe cup, soften gelatin in 2 tablespoons water by heating briefly. Stir until gelatin is dissolved.
In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture. Cover and blend at high speed for 30 seconds or until smooth.
Add remaining melon in batches, cover and blend at high speed until smooth.
Pour into a 8x8x2-inch pan and freeze until almost firm.
Remove from freezer and transfer mixture to a large chilled bowl. Beat at high speed with an electric mixer or food processor until smooth. Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm.
TO SERVE:
Let stand 15-20 minutes at room temperature. Scrape surface (if you used 8x8-inch pan) and spoon into serving dishes. Garnish with lime twists.
*Tip: Cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.
ANGEL WHISPERS
From: Candy, VA
1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
1 tsp lemon extract
1/4 tsp salt
Lemon Filling (recipe follows)
Cream butter and sugar together. Add flour, powdered sugar, lemon extract and salt; blend well. Chill dough.
Measure level teaspoons of dough into a round ball. Place 1-inch apart on ungreased baking sheet and flatten slightly.
Bake in a 400 degree F oven for 8-10 minutes. Cool cookies on a rack.
Put 2 cookies together with Lemon Filling.
LEMON FILLING
1 egg, slightly beaten
Grated peel of one lemon
2/3 cup white granulated sugar
3 tbsp lemon juice
1 1/2 tbsp butter
Blend all in top of double boiler, cook over hot water; stirring continuously until thick. Chill until firm before using to fill cookies.
APPLE BUTTER BARS
Source: Doris O. Diehl, Diehl's Orchard and Cider Mill, host of the annual Ciderfest, Holly, MI
From: Dee, OK
Makes 18 to 24 bars
"Great snack item, also good for potluck."
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups oats, uncooked
1 1/2 cup sugar
1 cup melted butter or margarine, softened
1 1/2 cups apple butter
In bowl, mix flour, baking soda and salt. Stir in oats and sugar; mix again. Add butter; blend well.
Press half of the mixture firmly into a buttered 9x13x2-inch baking pan. Spread with apple butter, cover with remaining oat mixture, pat lightly.
Bake in moderate oven at 350 degrees F for 45 to 50 minutes or until lightly browned. Cut into bars.
MACARONI SALAD SUPREME
Makes 8-12 servings
From: Sandy G. OH
7 ounces elbow macaroni, uncooked
1/2 cup Italian salad dressing
1/4 cup chopped fresh parsley
1/2 tsp. garlic salt
1/2 tsp. Accent/MSG (optional)
1/2 tsp. salt
1/8 tsp. ground black pepper
1 cup shredded carrots
1 cup chopped celery
1 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1/2 cup green onions, with tops, sliced
1 (8 oz) can peas, drained (or 1 cup cooked, drained frozen peas)
2 cups cubed cooked ham or chicken
1/2 cup mayonnaise (or as needed)
1 tbsp. prepared mustard
2 tbsp. pickle relish
Cook, rinse and drain macaroni according to package directions. Add dressing and refrigerate overnight or several hours to marinate.
Stir in parsley, garlic salt, MSG (if using), salt and pepper. Add vegetables and meat; mix lightly and thoroughly. Refrigerate.
Shortly before serving time, mix in mayonnaise, mustard and relish. Serve chilled.
MICROWAVE SCALLOPED POTATOES
From: Sandy G. OH
Makes 6-8 servings
"These are easy, and very tasty for a quick side dish. Got this recipe from one of the women's magazines... forgot to jot the name and date down."
3 tbsp. butter or margarine
1/4 cup flour
1 3/4 cups chicken broth
1/4 cup mayonnaise
2 1/2 lbs. potatoes, peeled and sliced thin
1 medium-size onion, sliced thin
Melt butter in a shallow 2-quart microwave-safe baking dish.
Stir in flour until smooth, then gradually add broth until blended. Microwave uncovered on HIGH 4 to 4 1/2 minutes until thickened, whisking once.
Stir in mayonnaise. Gently stir in potatoes and onions to coat. Cover with lid or vented plastic wrap. Microwave on HIGH 16 to 18 minutes, rotating dish 1/4 turn twice, until potatoes in center of dish are almost tender when pierced.
Let stand 10 minutes to complete cooking.
YELLOW CROOKNECK SQUASH CASSEROLE
From: Sandy G. OH
Makes 6 servings
3 to 4 medium-sized yellow squash, cut in cubes
1 medium onion, diced
Salt and pepper, to taste
2 tbsp. butter or bacon drippings
12 to 15 saltine or Ritz crackers, finely crumbled
1 (10 3/4 oz.) can condensed cream of mushroom soup
Parmesan cheese
Stew squash and onion until tender enough to mash well. Add salt, pepper, and butter.
In a 1 1/2-quart casserole, put alternate layers of squash, cracker crumbs, and undiluted mushroom soup.
Bake at 400 degrees F until the top begins to brown.
SOUR CREAM BEAN CASSEROLE
From: Sandy G. OH
Makes 8 servings
This comes from Randall Food Products... was on the jar of Northern beans.
1 (48 oz.) jar Northern beans, drained and rinsed
4 tbsp. butter or margarine, melted
1/2 cup dark brown sugar
1/4 cup molasses
2 tbsp. Dijon mustard
1 tsp. salt
1 cup sour cream
Preheat oven to 350 degrees F.
Lightly whisk the melted butter, brown sugar, molasses, mustard, salt and sour cream in a mixing bowl until well blended. Add beans and toss until thoroughly mixed. Place in an uncovered casserole.
Bake for 35-40 minutes or until bubbly.
THE BACKYARD JALAPENO CHEESE GRITS
Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994
From: Dee, OK
Makes 8 servings
2 quarts water
12 ounces quick grits, uncooked
1/2 pound butter
2 jalapenos, diced, remove seeds for sissies.
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 pound cheddar cheese, grated
1/2 pound Monterey jack, grated
4 eggs, beaten
Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside.
Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes.
Add pepper to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook.
Bake in a preheated 350 degree F oven for 25 minutes, or until set. Serve immediately.
RASPBERRY KUCHEN
From: Sandy G. OH - 08-09-97
2 cups flour
2 tbsp. and 1 cup white granulated sugar, divided use
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (cold)
4 cups raspberries
1 cup sugar
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1 cup sour cream
1/4 cup powdered sugar
1 tsp. vanilla
Mix the flour, 2 tablespoons granulated sugar, baking powder, salt, and cold butter until crumbly. Press in a round 9-inch pan.
Toss together the raspberries, remaining 1 cup granulated sugar, cornstarch and cinnamon; pour into crust.
Beat together the sour cream, powdered sugar and vanilla and drizzle over the kuchen.
Bake at 400 degrees F for 30 minutes.
Note: Bet blueberries would work with this, Velma! :)
ZUCCHINI-PORK BAKE
From: Sandy G. OH
Makes 6 servings
This comes from an Italian friend who lives in Michigan.
1 lb. ground pork
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/2 cup fine dry breadcrumbs
3 tbsp. grated Parmesan cheese, divided use
6 small zucchini
Salt and pepper to taste
4 ounces grated Swiss cheese
In a large frying pan over medium heat, cook pork and garlic until meat is browned; drain off fat. Stir in the tomato sauce, breadcrumbs and 2 tbsp. of the Parmesan cheese. Set aside.
Cut zucchini in half lengthwise and slice thin. Sprinkle lightly with salt and pepper.
In a greased shallow 2-quart baking dish, arrange half of the zucchini slices. Spoon pork mixture evenly over top and cover with remaining zucchini.
Bake, covered, at 350 degrees F for 35 minutes. Uncover, sprinkle Swiss cheese and remaining Parmesan cheese, over top. Bake uncovered, for 10 minutes or until cheese is melted.
FIRE AND ICE TOMATOES
Source: Magazine recipe clipping, Mrs. Dean Gigstad. Fabulous Foods, Oklahoma City, OK.
Makes 6 servings
"The unique method of adding hot sauce to the vegetables is the clue to the good satisfying flavor."
6 large ripe tomatoes
1 large green bell pepper
1 large red onion
3/4 cup vinegar
1 1/2 teaspoons celery salt
4 1/2 teaspoons sugar
1/8 teaspoon mustard seed
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1/4 cup cold water
1 large cucumber (for serving)
Skin tomatoes; Cut in quarters. Halve peppers; seed; slice into strips; slice onion into thin rings. Arrange vegetables, each separate from the others, in neat sections in a large baking dish (not metal) or serving platter.
Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne, pepper and water in a small saucepan. Bring to boiling; boil furiously 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce until quite cold.
Just before serving, pare and slice cucumber; arrange with other vegetables.
LASAGNA SANDWICHES
Sandy G. OH - 08-09-97
Quick and easy!
Generous layer chipped boiled ham
Slice Mozzarella cheese
1 tsp. sour cream
1 slice tomato
Sprinkling of chopped onion
Oregano, if desired
Salt and pepper to taste
Place the above ingredients inside sandwich buns. Wrap in foil and heat in 350 degree F oven until cheese melts.
QUICK BARBECUE BEEF FOR SANDWICHES
Sandy G. OH - 08-09-97
This recipe comes from a favorite radio recipe program (1950's), Partyline that is no longer aired.
1 1/2 lbs. lean ground beef
1 medium onion, chopped
1 (12 oz.) can corned beef, flaked with fork
2 tbsp. Worcestershire sauce
1 cup catsup
1 cup water
3 tbsp. brown sugar
1 tsp. chili powder
Salt and pepper, to taste
Hamburger buns (for serving)
Brown ground beef and onions; drain off excess fat.
Add remaining ingredients, except buns, and simmer for 1/2 hour.
Serve on toasted buns.
This recipe comes from a favorite radio recipe program, Partyline that is no longer aired.
GARDEN PAELLA
Source: Southern Living Cookbook
From: Dee, OK - 08-09-97
Makes: 12 servings
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) can condensed chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon ground black pepper
1/2 teaspoon dried whole saffron (or 1/4 teaspoon ground saffron)
Dash of Worcestershire sauce
3/4 pound broccoli, cut into 1-inch pieces
2 small zucchini, cut into 1/2-inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1-inch pieces
Saute onion, green pepper and red pepper in butter in a heavy ovenproof Dutch oven until tender.
Stir in rice, chicken broth, 3/4 cup water, tomatoes, tomato paste, black pepper and saffron; bring to a boil. Remove from heat.
Cover and bake at 350 degrees F for 30 minutes.
Stir remaining vegetables into rice mixture (add more water, if needed), cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender.
LEMONY ASPARAGUS AND NEW POTATOES
Source: Low Calorie, Low Fat Recipes by Better Homes and Gardens
From: Dee, OK
Makes 4 side dish servings
"This has a light, citrus flavor."
12 oz asparagus spears
8 whole tiny new potatoes, unpeeled, cut in quarters (about 10 oz)
2 tsp olive oil (or any cooking oil)
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp dried thyme, crushed
Lemon peel curl (optional, for garnish)
Fresh thyme (optional, for garnish)
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.
For the dressing, combine the oil, lemon peel, salt and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm.
CALIFORNIA GARDEN SHRIMP AND PASTA SALAD
Source: Sandy Boling, Brinnon, WA
From: Dee, OK - 08-09-97
Makes 10 to 15 servings
12 ounces rotelle pasta, cooked and drained
1 pound cooked shrimp
2 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 purple onion, diced
1 cup thinly sliced baby carrots
1 cup broccoli flowerettes
1 cup cauliflower flowerettes
1 cup yellow summer squash (optional)
1/2 cup quartered mushrooms (optional)
2 cans (2 1/4 ounces each) sliced ripe olives
1 (16 ounce) bottle Kraft Zesty Italian dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
Combine all ingredients in a large bowl, cover with plastic wrap and refrigerate overnight before serving.
SEAFOOD CORN AU GRATIN
Source: Vicky Ryland, Bunkie, LA
From: Dee, OK
1 large onion, chopped
1/2 cup chopped green onion
3 chopped ribs celery
2 sticks (1 cup) butter
1 cup fresh corn kernels
1 pound shrimp
4 tablespoons flour
1 (12 ounce) and 1 (5 ounce) can evaporated milk (5 oz. = 2/3 cup)
2 egg yolks
1 pound crabmeat
Season to taste with: Tony seasoning, 4 drops crab boil, seafood seasoning, salt and pepper.
1 (10 ounce) package Cheddar cheese, grated, divided use
Saute onions and celery in butter until tender.
Add fresh corn and shrimp to the above mixture and simmer about 5 minutes.
Add flour and evaporated milk and blend.
Remove from heat and add egg yolks, crabmeat, seasonings and cheese (leaving just enough cheese to garnish top of casserole). Pour into casserole dish, garnish with remaining cheese.
Bake about 20 to 30 minutes. Let cool slightly before serving.
CRUNCHY APPLE SALSA WITH GRILLED CHICKEN
Source: U.S. Apple Association
From: Dee, OK - 08-09-97
Makes 4 servings
"Fish or lean pork chops can be substituted for chicken."
4 medium boneless, skinless chicken breasts
FOR THE MARINADE:
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Dash pepper
Crunchy Apple Salsa (for serving, recipe follows)
For grilled chicken, combine marinade ingredients and pour over chicken breasts. Marinate for 20 to 30 minutes.
Drain and discard marinade. Grill chicken over medium-hot coals, turning once, until chicken tests done. Serve Crunch Apple Salsa over or alongside grilled chicken.
CRUNCHY APPLE SALSA
Makes 3 cups salsa
2 cups Washington Gala apples, halved, cored and chopped
3/4 cup (1 large) Anaheim chili pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
Salt and pepper to taste
Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour.
Part 3 of 3 - August 9, 1997
37 RECIPES IN THIS FILE:
Rattlesnake Recipe
Chinese Shrimp and Scallops in Garlic Sauce
Shrimp or Crawfish Spaghetti
Etouffee d'Ecrevisses au maire Joubert
Shrimp Etouffee
Galatoire's Restaurant French Fried Eggplant
Eggplant Antipasto
California Shrimp Spread
Grecian Festival by the Sea Spanakopita
Bon Ton Restaurant Stuffed Eggplant
Little Norway Festival Avocado Salmon
Chicken with Sun-Dried Tomato Cream Sauce
Quick Shrimp Gumbo
Rice Pudding with Wild Rice
Chocolate Rum Ice Cream
Peach Custard Ice Cream
Choose-A-Fruit Ice
Maple Walnut Ice Cream
Lemon Ice Cream (2)
Watermelon Ice
Angel Whispers
Apple Butter Bars
Macaroni Salad Supreme
Microwave Scalloped Potatoes
Yellow Crookneck Squash Casserole
Sour Cream Bean Casserole
The Backyard Jalapeno Cheese Grits
Raspberry Kuchen
Zucchini-Pork Bake
Fire and Ice Tomatoes
Lasagna Sandwiches
Quick Barbecue Beef For Sandwiches
Garden Paella
Lemony Asparagus and New Potatoes
California Garden Shrimp and Pasta Salad
Seafood Corn Au Gratin
Crunchy Apple Salsa with Grilled Chicken
RATTLESNAKE RECIPE
From: Dee
1/2 cup flour
1/4 cup cornmeal
1/4 cup cracker crumbs
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon salt
Dash pepper
1/2 cup milk
1 egg
1 medium-sized rattlesnake (3 to 4 pounds)
Mix flour, cornmeal, cracker crumbs, garlic powder, salt and pepper in a bag.
Add beaten egg to milk and dip snake steaks. Then coat the steaks by shaking them in the bag.
Deep-fat fry until brown or until meat floats in oil.
CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE
From: Dee
Makes 4 generous servings
3/4 lb. scallops
3/4 lb. medium shrimp, shelled and deveined
1/2 lb. snow peas
3/8 lb. broccoli florets
5 garlic cloves, sliced
1/2 tsp. chicken bouillon dissolved in 1/2 cup water, divided use
1 tbsp. cornstarch made in a thin paste with cold water
Oil
Soy sauce
Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes).
Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.
Vicki,La:
This is how I make a Shrimp or Crawfish Spaghetti (like I say I don't really measure the ingredients)
Spaghetti
Onions
Bell pepper
Garlic (optional)
Celery
Shrimp or crawfish
Spaghetti sauce*
Salt and pepper to taste
Hot sauce to taste
You boil spaghetti; drain.
In a pot saute onions, bell peppers, garlic and little celery. Then add your seafood shrimp or crawfish and let it get pink (shrimp).
Then add your spaghetti sauce if using a ready made one. Add your seasonings. Let it simmer a while.
Serve over spaghetti or just mix the spaghetti into the pot with the sauce (that what I usually do).
*If you make your sauce wait till the sauce is almost done to add the seafood because if you cook the shrimp and crawfish too long it wont have any taste. Be sure your crawfish has the fat, that's what taste the best.
ETOUFFEE D'ECREVISSES AU MAIRE JOUBERT - Crawfish
Source: Curtis Joubert, former mayor of the City of Eunice, Louisiana)
From: Vicki,La
Makes 4 servings
1 pound crawfish tails
Salt and black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water or fish stock
1 bunch green onions, chopped, green part only
1 bunch parsley, minced (use Italian parsley)
Hot, long grain white rice (for serving)
Season crawfish tails in a bowl with salt, pepper, onion powder and garlic powder.
Melt the butter and add the onions, garlic, and bell pepper, stirring constantly, and cook until wilted. Add the water or stock and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes.
Add the crawfish and simmer another 15-20 minutes.
Add onion tops and parsley and simmer 5 minutes more. Ladle over hot, long grain white rice.
SHRIMP ETOUFFEE
Source: Talk About Good! by the Lafayette Junior League, 1967
From: Vicki,La
1 cup flour
1 cup corn oil
2 cups chopped onions
1 cup chopped celery
1/2 cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 (28 ounce) can tomatoes
2 cans (6 ounces each) tomato paste
3 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onion tops
Make roux of flour and cooking oil (brown over slow fire stirring constantly).
Add onions, celery, bell pepper, and garlic and cook until soft. Add tomatoes and tomato paste; mix well and cook about 5 minutes then add 6 cups of water. Let simmer about 1 hour.
Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add
parsley and
onion tops 5 minutes before serving. Serves 10 generously over rice.
FRENCH FRIED EGGPLANT
Source: Galatoire's Restaurant
From: Vicki,La
Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree
1 large, long eggplant
1 egg
3/4 cup milk
Salt and ground white pepper, to taste
Flour
Oil for deep frying
Powdered sugar
Peel eggplant and cut to size of large French fries. Soak 30 minutes in salted water. Rinse and pat dry.
Combine egg and milk and season well with salt and pepper.
Dip eggplant into egg mixture, then roll in flour.
Deep fry until golden. Sprinkle with additional salt and serve with powdered sugar.
EGGPLANT ANTIPASTO
Source: Rudy and Gloria Melone, Gilroy Garlic Festival, Gilroy CA
From: Dee, OK
4 to 6 eggplants (Chinese or Japanese)
4 tomatoes, chopped
1 bulb garlic, crushed or finely chopped
Fresh basil, finely chopped or dried
Olive oil
Salt and pepper, to taste
Parmesan cheese, grated (optional)
Cut eggplant in half lengthwise, then again crosswise so there are 4 pieces. Make a couple of slits on the meat of the eggplant without cutting through to the skin.
Stuff chopped tomatoes into the slits of the eggplant, place garlic on top and sprinkle with basil. Sprinkle with Parmesan cheese, if so desired. Drizzle with lots of olive oil.
Bake in a pan at 350 degrees F for 25 to 30 minutes.
CALIFORNIA SHRIMP SPREAD
From: Candy, VA
Makes 3 cups
1/2 cup mayonnaise, divided use
4 tsp lemon juice, divided use
2 Tbsp curry powder (or to taste)
1 Tbsp Dijon mustard
1/4 tsp ground nutmeg
2 large ripe avocados, peeled, pitted and cut into small pieces
2 Tbsp lemon juice
3 cans (4 1/2 oz each) tiny shrimp, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley
FOR SERVING:
Pita bread, cut into quarters
Assorted crackers
Mix mayonnaise, 1 teaspoon lemon juice, curry powder, mustard, and nutmeg in small bowl. Cover and chill 1 hour.
To serve, toss avocados with remaining 2 teaspoons lemon juice in large bowl. Add shrimp, celery, onion, parsley and avocado. Pour mayonnaise mixture over and toss. Spoon on pita and crackers.
GRECIAN FESTIVAL BY THE SEA SPANAKOPITA
Source: Alice Del Vento, Cypress, CA, Grecian Festival by the Sea, Long Beach CA
From: Dee, OK
Makes 9 servings
"This popular Spinach Pie is traditional food from Greece. It is easy to make and is delicious."
3 packages (10 ounces each) frozen chopped spinach, thawed and drained*
1 cup unsalted butter, divided use
1 cup chopped onion
1 (15 ounce) container ricotta or cottage cheese
1/2 to 3/4 pounds feta cheese, crumbled
5 eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch (or to taste) of chopped fresh parsley, chopped fresh mint, ground nutmeg, ground ginger and ground cinnamon (optional)
12 sheets filo dough
Preheat oven to 350 degrees F.
Squeeze spinach dry on paper towels; set aside.
In skillet melt 2 tablespoons butter; add onion and saute over medium heat until soft, about 3 to 5 minutes. Add spinach and saute a few minutes more. Set aside to cool.
Add cheeses, eggs, salt and pepper to the cooled spinach mixture. Add optional spices (to taste); stir well until mixed. Set aside.
Melt remaining butter. Set aside.
Cover bottom of a 13x9-inch baking pan with six sheets of filo, brushing each sheet lightly with melted butter. (Trim sheets if necessary.) Spread evenly with the spinach filling.
Cover with six more sheets of filo dough, again brushing each sheet lightly with melted butter. Make the top sheet as smooth as possible. To retain filling, seal edges by tucking them under with a spoon.
With a sharp knife, cut through top filo layer to spinach. Brush top with any remaining melted butter.*
Bake for 45 minutes until golden.
*Retain some of the squeezed spinach juice, and pour over top of finished spanakopita before baking. Browns nicely with it on.
STUFFED EGGPLANT
Adapted from source: the Bon Ton Restaurant
From: Vicki,La - 08-09-97
Makes 12 servings
6 medium eggplants
4 bell peppers, chopped
4 medium onions, chopped
1/2 cup chopped celery
3 cloves garlic, minced
Oil
1 pound small shrimp
1 pound white lump crab meat (cooked)
1/2 cup chopped fresh parsley
Salt and pepper to taste
Bread crumbs
Paprika (for garnish)
Oil or melted butter (for top)
Boil eggplants until soft, then dig out meat. Save eggplant shells.
Meanwhile, fry peppers, onion, celery, and garlic in oil until limp. Add eggplant meat. Let simmer on medium heat till most water is cooked out. Add shrimp. Cook for another 20 minutes.
Put shrimp mixture a bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff the eggplant shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or melted butter on top.
Bake at 350 degrees F until hot and browned.
AVOCADO SALMON
Source: a local Norwegian cook, recipe courtesy of Little Norway Festival, Petersburg AK
From: Dee, OK
"This recipe was contributed to the Little Norway Festival Committee several years ago by a local Norwegian cook. It is usually made and served at the Fish-O-Rama Seafood Feast at the festival."
1 medium-sized salmon fillet
Avocado Sauce (recipe follows)
GARNISHES (optional):
Chopped fresh parsley
Lemon slices
Bake salmon fillet skin side up at 450 degrees F for 15 to 20 minutes (or until fully cooked).
Remove skin from salmon and spread with Avocado Sauce. If desired, decorate with parsley and lemon slices.
AVOCADO SAUCE
4 avocados, peeled and sliced
1 small onion, sliced
4 tablespoons chopped fresh parsley
4 tablespoons lemon juice
2 teaspoons salt (or to taste)
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
Combine all ingredients in blender or food processor and puree until smooth. Refrigerate until fish is done.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
From: Dee, OK - 08-09-97
2 tablespoons unsalted butter
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2 inch strips
2 medium shallots, minced (1/4 cup)
1 tablespoon flour
2/3 cup heavy whipping cream
1/2 cup dry white wine
1/3 cup oil-packed sun-dried tomatoes, chopped and drained
3 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
8 ounces egg noodles, cooked (for serving)
Melt butter and olive oil in large skillet over medium-high heat.
Season chicken with salt and pepper. Add chicken to skillet and saut until light brown and just cooked through, about 3 minutes.
Add minced shallots to skillet and sauce 1 minute. Sprinkle flour in skillet and cook 1 minute.
Add whipping cream, white wine, sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes.
Season to taste with salt and pepper and serve over noodles.
QUICK SHRIMP GUMBO
From: Dee, OK
2 tbsp oil
2 tbsp Flour
1 cup okra
Salt and pepper to taste
1 (10 3/4 oz.) can chicken and rice soup
1 (10 3/4 oz.) can chicken gumbo soup
2 cans (4 1/2 oz. each) shrimp, carefully
Hot cooked rice (for serving)
Make roux with cooking oil and flour. Brown until dark brown color.
Add okra, salt and pepper. Add (undiluted) soup and carefully rinsed shrimp. Simmer until hot.
Serve over rice.
VARIATION:
If more vegetables are desired, add chopped bell bepper, minced garlic and green onion blades.
RICE PUDDING WITH WILD RICE
Source: Kathryn Stavem, Maple Syrup Tour, Stanchfield, MN
From: Dee, OK
"In an attempt to use Minnesota ingredients in this traditional Swedish dish made by my mother, I have added wild rice and maple syrup. Rice pudding is truly a favorite dish in Swedish settlements in Minnesota, as evidence in how many recipe variations appear in church cookbooks. These additions create a meal fit for company, pot lucks and supper at home on the farm. In Sweden this was simple food made from available ingredients: grain, milk, cream, and eggs. But it is often those foods which we remember best from our childhood."
1/2 cup uncooked wild rice
2 1/2 cups water, divided use
1/2 cup uncooked white rice
1 quart half-and-half or cream
7 eggs, slightly beaten
1/3 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon salt
Jam or maple syrup (optional, for serving)
Cook wild rice in 1 1/2 cups water for 20 minutes. Cook white rice in the remaining 1 cup water for 15 minutes.
Combine half and half or cream, eggs, maple syrup, vanilla, cinnamong and salt.
Stir in the cooked rice and wild rice. Pour into a greased 3-quart casserole or greased 9x13-inch glass pan. Sprinkle cinnamon on top.
Bake at 350 degrees F for 1 hour or until center is firm. The 9x13-inch pan may take less time, a deep casserole may require 15 to 20 minutes additional time. To test for how well it is done, insert a clean knife blade into center; if it comes out clean, pudding is finished.
Eat warm or cold, with maple syrup or jam over the top; or eat just as it is.
CHOCOLATE RUM ICE CREAM
From: Dee, OK
Makes 8 servings
1 cup sugar
2 tbsp all-purpose flour
1 cup milk
1 egg, slightly beaten
2 squares (1 oz each) unsweetened baking chocolate, broken in pieces
1/2 tsp rum extract
2 cups light cream, chilled
In large microwave-safe bowl combine sugar and flour; gradually stir in light cream. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly.
Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.
Velma TN: Here is a Peach Custard Ice Cream that I got off the net somewhere this week - the eggs are cooked. Imagine you could use other fruits or flavoring.
PEACH CUSTARD ICE CREAM
Makes 1 1/2 quarts
2 cups milk
1 1/2 cups heavy whipping cream
1 vanilla bean, split (optional)
3 eggs
1 1/4 cups sugar
1 tablespoon flour
Dash salt
2 cups peaches, chopped or mashed
2 teaspoons vanilla
Heat the milk and heavy cream together with the vanilla bean in a heavy pan over low heat.
In a large bowl mix the eggs, sugar, flour, and salt, and stir in a little of the heated milk-cream mixture. Pour the contents of the bowl into the heavy pan with the remaining milk-cream mixture. Stir over low heat, without scorching, until thick and smooth.
Remove from the heat, discard the vanilla bean, and add the peaches. Place in a hand-cranked freezer churn or an electric ice cream maker and churn until cold and thick. Let mellow 30 minutes in the freezer before serving.
CHOOSE-A-FRUIT ICE
Source: Better Homes and Gardens magazine, July 1991
From: Dee, OK
Makes 6 servings
1/3 cup sugar (or use equal, to taste)
1 cup warm water
1 1/2 cups fresh orange sections (or one 22 oz can mandarin oranges or 1 1/2 cups raspberries or 1 1/2 cups strawberries)*
2 tbsp lemon juice
Mint sprig or fresh berries (optional, for garnish)
In a 2 cup measure stir the sugar into 1 cup warm water till dissolved.
In a blender container or food processor bowl combine desired fruit, sugar mixture, and lemon juice. Cover and blend or process till mixture is nearly smooth.
Pour into a 9x5x3-inch loaf pan. Cover and freeze for 4 to 5 hours or till almost firm.
Transfer the frozen mixture to a chilled large mixer bowl. Beat with electric mixer on medium speed for 2 minutes or until fluffy.
Return fruit mixture to loaf pan. Cover and freeze for 6 hours or till firm.
TO SERVE:
Let the fruit ice stand about 20 minutes at room temperature before serving. To serve, use an ice-cream scoop and scrape along ice to form a scoop. If desired, garnish each serving with mint sprig or fresh berries.
*Use fresh or frozen unsweetened berries.
MAPLE WALNUT ICE CREAM
From: Dee, OK
Source: Judy Haupt and Tom McCrumm, from Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association
Makes 3 pints
1 quart cream
1/2 cup granulated maple sugar
1/4 cup maple syrup
Pinch of salt
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup granulated maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.
LEMON ICE CREAM
From: Candy, VA
Makes 2 quarts
1 1/2 pints heavy whipping cream
1 1/2 pints half-and-half
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 large or 2 small lemons, juice and grated rind
Combine all ingredients; pour into an ice cream maker. Use ice cream makers' directions, concerning the freezing method.
Keep in freezer overnight before serving.
LEMON ICE CREAM
Recipe by: My husband's grandmother
From: SueA, CA
Makes 12 servings
"This is a very much tried and true family favorite - no eggs."
Juice of 6 lemons
Lots of lemon rind grated
6 cups sugar
3 quarts half and half
2 cans (12 ounces each) evaporated milk
Regular milk to "fill" line of container
Mix lemon juice, lemon rind and sugar. Add half and half and milk. Crank.
WATERMELON ICE
Makes 6 servings, about 6 cups (I only got about 4 cups)
From: Dee, OK
1 tsp unflavored gelatin
2 tbsp water
4 cups watermelon cubes,* divided use
2 tbsp lime juice (or lemon juice)
2 tbsp honey
Lime twists (for garnish)
In a micro-safe cup, soften gelatin in 2 tablespoons water by heating briefly. Stir until gelatin is dissolved.
In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture. Cover and blend at high speed for 30 seconds or until smooth.
Add remaining melon in batches, cover and blend at high speed until smooth.
Pour into a 8x8x2-inch pan and freeze until almost firm.
Remove from freezer and transfer mixture to a large chilled bowl. Beat at high speed with an electric mixer or food processor until smooth. Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm.
TO SERVE:
Let stand 15-20 minutes at room temperature. Scrape surface (if you used 8x8-inch pan) and spoon into serving dishes. Garnish with lime twists.
*Tip: Cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.
ANGEL WHISPERS
From: Candy, VA
1 cup butter, softened
2 cups flour
1/2 cup powdered sugar
1 tsp lemon extract
1/4 tsp salt
Lemon Filling (recipe follows)
Cream butter and sugar together. Add flour, powdered sugar, lemon extract and salt; blend well. Chill dough.
Measure level teaspoons of dough into a round ball. Place 1-inch apart on ungreased baking sheet and flatten slightly.
Bake in a 400 degree F oven for 8-10 minutes. Cool cookies on a rack.
Put 2 cookies together with Lemon Filling.
LEMON FILLING
1 egg, slightly beaten
Grated peel of one lemon
2/3 cup white granulated sugar
3 tbsp lemon juice
1 1/2 tbsp butter
Blend all in top of double boiler, cook over hot water; stirring continuously until thick. Chill until firm before using to fill cookies.
APPLE BUTTER BARS
Source: Doris O. Diehl, Diehl's Orchard and Cider Mill, host of the annual Ciderfest, Holly, MI
From: Dee, OK
Makes 18 to 24 bars
"Great snack item, also good for potluck."
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups oats, uncooked
1 1/2 cup sugar
1 cup melted butter or margarine, softened
1 1/2 cups apple butter
In bowl, mix flour, baking soda and salt. Stir in oats and sugar; mix again. Add butter; blend well.
Press half of the mixture firmly into a buttered 9x13x2-inch baking pan. Spread with apple butter, cover with remaining oat mixture, pat lightly.
Bake in moderate oven at 350 degrees F for 45 to 50 minutes or until lightly browned. Cut into bars.
MACARONI SALAD SUPREME
Makes 8-12 servings
From: Sandy G. OH
7 ounces elbow macaroni, uncooked
1/2 cup Italian salad dressing
1/4 cup chopped fresh parsley
1/2 tsp. garlic salt
1/2 tsp. Accent/MSG (optional)
1/2 tsp. salt
1/8 tsp. ground black pepper
1 cup shredded carrots
1 cup chopped celery
1 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1/2 cup green onions, with tops, sliced
1 (8 oz) can peas, drained (or 1 cup cooked, drained frozen peas)
2 cups cubed cooked ham or chicken
1/2 cup mayonnaise (or as needed)
1 tbsp. prepared mustard
2 tbsp. pickle relish
Cook, rinse and drain macaroni according to package directions. Add dressing and refrigerate overnight or several hours to marinate.
Stir in parsley, garlic salt, MSG (if using), salt and pepper. Add vegetables and meat; mix lightly and thoroughly. Refrigerate.
Shortly before serving time, mix in mayonnaise, mustard and relish. Serve chilled.
MICROWAVE SCALLOPED POTATOES
From: Sandy G. OH
Makes 6-8 servings
"These are easy, and very tasty for a quick side dish. Got this recipe from one of the women's magazines... forgot to jot the name and date down."
3 tbsp. butter or margarine
1/4 cup flour
1 3/4 cups chicken broth
1/4 cup mayonnaise
2 1/2 lbs. potatoes, peeled and sliced thin
1 medium-size onion, sliced thin
Melt butter in a shallow 2-quart microwave-safe baking dish.
Stir in flour until smooth, then gradually add broth until blended. Microwave uncovered on HIGH 4 to 4 1/2 minutes until thickened, whisking once.
Stir in mayonnaise. Gently stir in potatoes and onions to coat. Cover with lid or vented plastic wrap. Microwave on HIGH 16 to 18 minutes, rotating dish 1/4 turn twice, until potatoes in center of dish are almost tender when pierced.
Let stand 10 minutes to complete cooking.
YELLOW CROOKNECK SQUASH CASSEROLE
From: Sandy G. OH
Makes 6 servings
3 to 4 medium-sized yellow squash, cut in cubes
1 medium onion, diced
Salt and pepper, to taste
2 tbsp. butter or bacon drippings
12 to 15 saltine or Ritz crackers, finely crumbled
1 (10 3/4 oz.) can condensed cream of mushroom soup
Parmesan cheese
Stew squash and onion until tender enough to mash well. Add salt, pepper, and butter.
In a 1 1/2-quart casserole, put alternate layers of squash, cracker crumbs, and undiluted mushroom soup.
Bake at 400 degrees F until the top begins to brown.
SOUR CREAM BEAN CASSEROLE
From: Sandy G. OH
Makes 8 servings
This comes from Randall Food Products... was on the jar of Northern beans.
1 (48 oz.) jar Northern beans, drained and rinsed
4 tbsp. butter or margarine, melted
1/2 cup dark brown sugar
1/4 cup molasses
2 tbsp. Dijon mustard
1 tsp. salt
1 cup sour cream
Preheat oven to 350 degrees F.
Lightly whisk the melted butter, brown sugar, molasses, mustard, salt and sour cream in a mixing bowl until well blended. Add beans and toss until thoroughly mixed. Place in an uncovered casserole.
Bake for 35-40 minutes or until bubbly.
THE BACKYARD JALAPENO CHEESE GRITS
Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994
From: Dee, OK
Makes 8 servings
2 quarts water
12 ounces quick grits, uncooked
1/2 pound butter
2 jalapenos, diced, remove seeds for sissies.
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 pound cheddar cheese, grated
1/2 pound Monterey jack, grated
4 eggs, beaten
Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside.
Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes.
Add pepper to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook.
Bake in a preheated 350 degree F oven for 25 minutes, or until set. Serve immediately.
RASPBERRY KUCHEN
From: Sandy G. OH - 08-09-97
2 cups flour
2 tbsp. and 1 cup white granulated sugar, divided use
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (cold)
4 cups raspberries
1 cup sugar
1 tbsp. cornstarch
3/4 tsp. ground cinnamon
1 cup sour cream
1/4 cup powdered sugar
1 tsp. vanilla
Mix the flour, 2 tablespoons granulated sugar, baking powder, salt, and cold butter until crumbly. Press in a round 9-inch pan.
Toss together the raspberries, remaining 1 cup granulated sugar, cornstarch and cinnamon; pour into crust.
Beat together the sour cream, powdered sugar and vanilla and drizzle over the kuchen.
Bake at 400 degrees F for 30 minutes.
Note: Bet blueberries would work with this, Velma! :)
ZUCCHINI-PORK BAKE
From: Sandy G. OH
Makes 6 servings
This comes from an Italian friend who lives in Michigan.
1 lb. ground pork
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/2 cup fine dry breadcrumbs
3 tbsp. grated Parmesan cheese, divided use
6 small zucchini
Salt and pepper to taste
4 ounces grated Swiss cheese
In a large frying pan over medium heat, cook pork and garlic until meat is browned; drain off fat. Stir in the tomato sauce, breadcrumbs and 2 tbsp. of the Parmesan cheese. Set aside.
Cut zucchini in half lengthwise and slice thin. Sprinkle lightly with salt and pepper.
In a greased shallow 2-quart baking dish, arrange half of the zucchini slices. Spoon pork mixture evenly over top and cover with remaining zucchini.
Bake, covered, at 350 degrees F for 35 minutes. Uncover, sprinkle Swiss cheese and remaining Parmesan cheese, over top. Bake uncovered, for 10 minutes or until cheese is melted.
FIRE AND ICE TOMATOES
Source: Magazine recipe clipping, Mrs. Dean Gigstad. Fabulous Foods, Oklahoma City, OK.
Makes 6 servings
"The unique method of adding hot sauce to the vegetables is the clue to the good satisfying flavor."
6 large ripe tomatoes
1 large green bell pepper
1 large red onion
3/4 cup vinegar
1 1/2 teaspoons celery salt
4 1/2 teaspoons sugar
1/8 teaspoon mustard seed
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1/4 cup cold water
1 large cucumber (for serving)
Skin tomatoes; Cut in quarters. Halve peppers; seed; slice into strips; slice onion into thin rings. Arrange vegetables, each separate from the others, in neat sections in a large baking dish (not metal) or serving platter.
Combine vinegar, celery salt, sugar, mustard seed, salt, cayenne, pepper and water in a small saucepan. Bring to boiling; boil furiously 1 minute. Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce until quite cold.
Just before serving, pare and slice cucumber; arrange with other vegetables.
LASAGNA SANDWICHES
Sandy G. OH - 08-09-97
Quick and easy!
Generous layer chipped boiled ham
Slice Mozzarella cheese
1 tsp. sour cream
1 slice tomato
Sprinkling of chopped onion
Oregano, if desired
Salt and pepper to taste
Place the above ingredients inside sandwich buns. Wrap in foil and heat in 350 degree F oven until cheese melts.
QUICK BARBECUE BEEF FOR SANDWICHES
Sandy G. OH - 08-09-97
This recipe comes from a favorite radio recipe program (1950's), Partyline that is no longer aired.
1 1/2 lbs. lean ground beef
1 medium onion, chopped
1 (12 oz.) can corned beef, flaked with fork
2 tbsp. Worcestershire sauce
1 cup catsup
1 cup water
3 tbsp. brown sugar
1 tsp. chili powder
Salt and pepper, to taste
Hamburger buns (for serving)
Brown ground beef and onions; drain off excess fat.
Add remaining ingredients, except buns, and simmer for 1/2 hour.
Serve on toasted buns.
This recipe comes from a favorite radio recipe program, Partyline that is no longer aired.
GARDEN PAELLA
Source: Southern Living Cookbook
From: Dee, OK - 08-09-97
Makes: 12 servings
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) can condensed chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon ground black pepper
1/2 teaspoon dried whole saffron (or 1/4 teaspoon ground saffron)
Dash of Worcestershire sauce
3/4 pound broccoli, cut into 1-inch pieces
2 small zucchini, cut into 1/2-inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1-inch pieces
Saute onion, green pepper and red pepper in butter in a heavy ovenproof Dutch oven until tender.
Stir in rice, chicken broth, 3/4 cup water, tomatoes, tomato paste, black pepper and saffron; bring to a boil. Remove from heat.
Cover and bake at 350 degrees F for 30 minutes.
Stir remaining vegetables into rice mixture (add more water, if needed), cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender.
LEMONY ASPARAGUS AND NEW POTATOES
Source: Low Calorie, Low Fat Recipes by Better Homes and Gardens
From: Dee, OK
Makes 4 side dish servings
"This has a light, citrus flavor."
12 oz asparagus spears
8 whole tiny new potatoes, unpeeled, cut in quarters (about 10 oz)
2 tsp olive oil (or any cooking oil)
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp dried thyme, crushed
Lemon peel curl (optional, for garnish)
Fresh thyme (optional, for garnish)
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.
For the dressing, combine the oil, lemon peel, salt and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm.
CALIFORNIA GARDEN SHRIMP AND PASTA SALAD
Source: Sandy Boling, Brinnon, WA
From: Dee, OK - 08-09-97
Makes 10 to 15 servings
12 ounces rotelle pasta, cooked and drained
1 pound cooked shrimp
2 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 purple onion, diced
1 cup thinly sliced baby carrots
1 cup broccoli flowerettes
1 cup cauliflower flowerettes
1 cup yellow summer squash (optional)
1/2 cup quartered mushrooms (optional)
2 cans (2 1/4 ounces each) sliced ripe olives
1 (16 ounce) bottle Kraft Zesty Italian dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
Combine all ingredients in a large bowl, cover with plastic wrap and refrigerate overnight before serving.
SEAFOOD CORN AU GRATIN
Source: Vicky Ryland, Bunkie, LA
From: Dee, OK
1 large onion, chopped
1/2 cup chopped green onion
3 chopped ribs celery
2 sticks (1 cup) butter
1 cup fresh corn kernels
1 pound shrimp
4 tablespoons flour
1 (12 ounce) and 1 (5 ounce) can evaporated milk (5 oz. = 2/3 cup)
2 egg yolks
1 pound crabmeat
Season to taste with: Tony seasoning, 4 drops crab boil, seafood seasoning, salt and pepper.
1 (10 ounce) package Cheddar cheese, grated, divided use
Saute onions and celery in butter until tender.
Add fresh corn and shrimp to the above mixture and simmer about 5 minutes.
Add flour and evaporated milk and blend.
Remove from heat and add egg yolks, crabmeat, seasonings and cheese (leaving just enough cheese to garnish top of casserole). Pour into casserole dish, garnish with remaining cheese.
Bake about 20 to 30 minutes. Let cool slightly before serving.
CRUNCHY APPLE SALSA WITH GRILLED CHICKEN
Source: U.S. Apple Association
From: Dee, OK - 08-09-97
Makes 4 servings
"Fish or lean pork chops can be substituted for chicken."
4 medium boneless, skinless chicken breasts
FOR THE MARINADE:
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime peel
1/2 teaspoon salt
Dash pepper
Crunchy Apple Salsa (for serving, recipe follows)
For grilled chicken, combine marinade ingredients and pour over chicken breasts. Marinate for 20 to 30 minutes.
Drain and discard marinade. Grill chicken over medium-hot coals, turning once, until chicken tests done. Serve Crunch Apple Salsa over or alongside grilled chicken.
CRUNCHY APPLE SALSA
Makes 3 cups salsa
2 cups Washington Gala apples, halved, cored and chopped
3/4 cup (1 large) Anaheim chili pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
Salt and pepper to taste
Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour.
MsgID: 007832
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (31) - 08-09-97 Recipe ...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (31) - 08-09-97 Recipe ...
Board: Cooking Club at Recipelink.com
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