Recipe: Assorted Recipes (38) - 6-21-97 Recipe Swap (updated)
Recipe Collections38 ASSORTED RECIPES
Recipe Swap - June 21, 1997
RECIPES IN THIS FILE:
Cheesy Sloppy Joe Pizza (using pre-baked pizza crust)
Breakfast Burritos Anytime (using frozen hash browns)
Open-Faced Cheese Dogs with Variations (serves 2)
Lime Fluff Pie
Pastrami and Cheese Roll-ups (using tortillas)
Chicken Marinade
Low Fat Ice Cream Floats (Black Cow, Orange Cow and Raspberry Cow)
Italian Salami and Bread Salad
Maple-Glazed Pork Tenderloins
Frozen Mint S'Mores
Frozen Chocolate Peanut Butter Cups (using Rice Krispies)
Peppy Mexican Deviled Eggs (salsa and sour cream)
Creamy Broccoli Pasta (using herb cream cheese)
New York Style Bagels (using potato)
Sardinian-Style Raw Tomato Sauce (using cherry tomatoes and olives)
Water Bagels (using malted milk powder)
Grandma Mary's Cinnamon-Raisin Bagels
TIP: Freezing Chili Sauce
How to Poach Salmon in the Microwave
Garlic Baked Potatoes
Alpine Potato Casserole (using yogurt and cottage cheese)
Scalloped Chicken Casserole (layered with potatoes)
Keebler Easy Elfin Cheesecake (no bake)
Blender Cheese Cake (no bake, using Jello and cottage cheese)
White Chocolate Cream Cheese Frosting
Yogurt Pie (using Cool Whip)
Orange Balls (no-bake, using vanilla wafers)
Amaretto Oreo Torte with Oreo-Almond Crust (freeze-ahead)
Rum Balls or Amaretto Balls (using sweetened condensed milk)
Cream Cheese Crescent Squares (using crescent roll dough)
Chocolity Poppers (popcorn bars)
Angel Food Supreme (angel food cake and pudding)
Bittersweet Chocolate Sorbet
Sweet Potato Balls
Carmel Heavenlies
Rocky Road Candy (using sweetened condensed milk)
Nutty Chocolate Mint Fudge (using marshmallow cream)
CHEESY SLOPPY JOE PIZZA
3/4 lb lean ground beef
1 tsp vegetable oil
3/4 cup spicy spaghetti sauce*
1/2 tsp salt (to taste)
1/4 tsp ground black pepper
1 (10-inch) prebaked, round pizza crust
1/2 cup chopped green onion
1 cup shredded Monterey Jack cheese (or Asiago cheese)
In large skillet, heat 1 tsp vegetable oil over medium heat; add beef and cook, breaking up meat with back of spoon, for 4-5 minutes or until meat is no longer pink. Drain off fat. Stir in spaghetti sauce, salt and pepper.
Place pizza crust on baking sheet; spread sauce over crust. Sprinkle with green onions; scatter shredded cheese over top.
Bake in 400 degree F oven for 20-25 minutes or until cheese is bubbly and golden.
*Vegetables may be added to the sauce. Corn is colorful.
SERVING SUGGESTIONS:
Serve with a crisp, fresh lettuce and crunchy cucumber salad tossed with Ranch dressing.
Makes 4 servings
Source: Canadian Living magazine, November 1994
BREAKFAST BURRITOS ANYTIME
10 ounces (about 4 cups) country-style frozen hash brown potatoes
3 tablespoons vegetable oil
Salt (to taste)
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
TO SERVE:
4 (7- to 8- inch) flour tortillas, warmed
1/2 cup prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season with salt.
In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.
Add eggs to skillet; cook and stir until eggs are set.
TO SERVE:
Spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
MENU:
Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup
Servings: 4
Source: The Potato Board
OPEN-FACED CHEESE DOGS
From: Cath
Makes 2 Sandwiches
2 (3/4-inch-thick) slices French Bread
2 teaspoons prepared mustard
2 hot dogs, cut in half lengthwise
1 (3/4 ounce) slice American cheese, halved
2 tablespoons pickle relish
Spread French Bread slices with mustard. Place hot dog halved, cut side down, over mustard on bread slices. Place on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 3 to 4 minutes or until hot. Remove from broiler. Place half slice of cheese on each sandwich. Broil an additional 1 to 2 minutes or until cheese is melted. Top with relish and serve.
VARIATIONS:
For other quick sandwich ideas, try some of these combinations:
- turkey, cheddar cheese and green pepper
- sliced beef, Swiss cheese and horseradish
- or for a real treat, seafood salad from the deli sprinkled with chopped green onions and dollops of cocktail sauce.
Recipe Tip:
If you have a toaster oven, use it instead of heating the broiler to make quick summer sandwiches.
Makes 2 servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
LIME FLUFF PIE
2 1/2 cups applesauce
1 (3 oz.) package lime jello
1 cup sugar
2 tbsp. lime juice (optional)
1/8 tsp. grated lime rind
1 (12 oz) can evaporated milk, chilled
2 pie crusts (either regular crusts already baked, or graham crusts)
Heat the applesauce in a saucepan, then stir in the gelatin and make sure it is well dissolved. Add the sugar, lime juice, and rind, and mix well.
Meanwhile, whip the chilled evaporated milk until it is fluffy and thick. Fold in the applesauce mixture - but don't beat, just get it mixed well. The color will be an unusual green! Spoon into the crusts and chill.
This makes two pies. They freeze well.
Pastrami and Cheese Roll-ups (using tortillas)
PASTRAMI AND CHEESE ROLL-UPS
6 (7 inch) flour tortillas
1 (8 ounce) container soft cream cheese with garden vegetables
8 ounce sliced pastrami (about 12 slices)
6 medium kosher dill pickles, cut in half lengthwise
To prepare each roll-up, spread 1 tortilla with about 2 tablespoons cream cheese to within 1/2 inch of edge. Top with 2 slices pastrami. Place 2 pickle halves on 1 side of tortilla. Roll up, jelly-roll fashion; secure with toothpick.
VARIATION:
For smaller snacks, the roll-ups can be cut into 1-inch pieces.
MAKE-AHEAD TIP:
It's easy to make these roll-ups ahead of time. Prepare them early in the day, wrap individually in plastic wrap and refrigerate.
Makes 6 roll-ups
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
CHICKEN MARINADE
From: Cath
1/2 cup soy sauce
2 Tbsp red wine vinegar
2 tsp honey
2 tsp garlic powder
Whisk all ingredients together in a shallow container. Add four servings of meat (i.e., four half-breasts of chicken, four pork chops, etc.). Marinate for 30 minutes to 3 hours, turning once. Remove chicken or meat and discard marinade; cook as desired.
LOW FAT ICE CREAM FLOATS
From: Cath
"An old-fashioned favorite (you may know them as ice cream floats) makes a slimmed-down comeback. The possibilities are endless."
BLACK COW:
Put 1 scoop fat-free frozen vanilla yogurt in a tall glass. Slowly pour well-chilled root beer against inside of glass until about 2/3 full. Top with another scoop of frozen yogurt and a little more root beer. Serve with a straw and long spoon.
ORANGE COW:
Follow directions for Black cow, but use 1 scoot orange sorbet and 1 scoop vanilla yogurt or orange and cream sorbet; pour in orange soda.
RASPBERRY COW:
Follow directions for Black Cow, but use fat-fee frozen vanilla-raspberry swirl yogurt, raspberry sorbet or raspberry and cream sorbet; pour in raspberry-flavored ginger ale.
From: Cath
Source: Woman's Day magazine, July 15, 1997
ITALIAN SALAMI AND BREAD SALAD
1 (8 ounce) bottle creamy Italian salad dressing
1 (8 ounce) loaf French bread, cubed lengthwise
1 (10 ounce) package Italian blend mixed salad greens
3 medium tomatoes, cubed
1 medium cucumber, peeled, thinly sliced
6 ounce hard salami slices, quartered*
1/4 teaspoon cracked black pepper
Brush 1/4 cup of the salad dressing over cut sides of bread. Place, cut side up, on broiler pan.
Broil 4 to 6 inches from heat for 7 to 10 minutes or until lightly browned and toasted. Cool completely. Cut bread into 1-inch cubes.
Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, salami and pepper; toss.
Just before serving, pour remaining dressing over salad. Add toasted bread cubes; toss gently.
*For a change of taste, try other deli meats in this recipe such as cubed ham, turkey or sliced pepperoni.
From: Cath
Makes 10 (1 1/2 cup) servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
MAPLE-GLAZED PORK TENDERLOINS
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried marjoram leaves, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 pound pork tenderloins, cut into 1/2-inch slices
1 tablespoon margarine or butter
2 tablespoons real maple syrup (or maple-flavored syrup)
In resealable plastic bag, combine thyme, marjoram, salt, onion powder and garlic powder; seal bag and shake well. Add pork slices. Seal bag; shake to coat.
Melt margarine in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 8 to 10 minutes or until pork is browned and no longer pink. Add syrup; cook and stir until pork is glazed.
Recipe Tip:
Make up a big batch of the seasonings used in this recipe and store in a small jar or plastic container. Use it for seasoning poultry, pork or beef.
Makes 4 servings
From: Cath
Makes 10 (1 1/2 cup) servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
FROZEN MINT S'MORES
8 chocolate graham-cracker squares
8 tablespoons marshmallow topping (from a jar)
2 bars (1.55 ounce each) cookie bits in minty milk chocolate (such as Hershey's Cookies 'N' Mint), broken in 4 equal pieces
8 oatmeal or plain graham-cracker squares
1 cup mint chocolate chip ice cream, softened*
Spread each chocolate graham-cracker square with 1 tablespoon marshmallow topping. Top with a piece of chocolate bar.
Spread each oatmeal graham-cracker square with 2 tablespoons ice cream. Sandwich with a prepared chocolate graham cracker.
Freeze at least 1 hour or until firm before serving, or before wrapping individually and freezing up to 3 months.
Let S'Mores stand at room temperature about 5 minutes before serving to soften.
*HOW TO SOFTEN ICE CREAM:
Let ice cream stand at room temperature 5 to 15 minutes. Or put 1-pint container in microwave on defrost or medium-low for 15 to 20 seconds. Let stand about 3 minutes. Ice cream should be soft and spreadable, but not melting. Return to freezer briefly if its too soft to work with.
Cut an ice cream pie or cake: Dip the knife into hot water and dry it between each slice.
From: Cath
Source: Woman's Day magazine, July 15, 1997
FROZEN CHOCOLATE PEANUT BUTTER CUPS
2 1/2 cups cocoa flavored crisp rice cereal (such as Kellogg's Cocoa Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
About 1 tablespoon 1% lowfat milk
Chopped peanuts (for garnish)
Spray 12 regular-sized muffin cups with nonstick cooking spray.
Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into each muffin cup. With back of a spoon, firmly press mixture into bottom and slightly up side of cups, leaving an indentation in center.
Stir chocolate syrup and peanut butter in medium bowl until blended. Spoon a scant tablespoon into each cup (reserve remaining mixture). Top with a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at least 2 hours until firm.
TO SERVE:
Run a small knife around each cup and lift onto a serving plate.
Stir milk into reserved chocolate mixture to thin to sauce consistency, adding a few more drops milk, if needed. Drizzle over ice cream and sprinkle with chopped peanuts. Serve, or at this point, filled cups can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frozen up to 1 month. Bring sauce to room temperature before drizzling over ice cream.
Makes 12 servings
From: Cath
Source: Woman's Day magazine, July 15, 1997
Peppy Mexican Deviled Eggs
PEPPY MEXICAN DEVILED EGGS
6 hard-cooked eggs, halved
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1 tablespoon salsa
12 fresh cilantro leaves
Remove egg yolks from eggs; place in small bowl. Add sour cream, salt, cumin; beat with electric mixer at medium speed until smooth.
Place egg white halves on serving platter. Fill each with 1 tablespoon filling. Top each with 1/4 teaspoon salsa and cilantro leaf.
FOR AN EVEN EASIER VARIATION:
Cut cooled, hard-cooked eggs in half. Spoon about 1 teaspoon mayonnaise over each egg half. Sprinkle with paprika or chili powder, or top with a sprig of your favorite herb.
Makes 12 servings
From: Cath
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
CREAMY BROCCOLI PASTA
"By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if you like, and add a leafy lettuce, red onion and mushroom salad."
12 oz linguine or spaghetti
3 cups broccoli florets, coarsely chopped
1 1/2 cups chicken stock
1 tsp all-purpose flour
1 cup light herb cream cheese
In large pot of boiling salted water, cook linguine for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain and return to pot.
Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly thickened. Remove from heat; whisk in cream cheese until melted. Toss with pasta mixture. Season with salt and pepper to taste.
Makes 4 servings
Source: Canadian Living magazine, November 1994
NEW YORK-STYLE BAGELS
1 potato, peeled and quartered
2 cups boiling water
2 large eggs
1 package active dry yeast
4 cups all-purpose flour
1/2 tablespoon salt
1 1/2 tablespoons sugar, divided use
1/4 cup vegetable oil
Cornmeal (to dust cookie sheet)
2 quarts water
1 egg white beaten with 1 teaspoon water (optional)
Put potato into boiling water and boil for 15 minutes. Discard potato and let water cool to about 110 degrees F.
Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 minutes.
Sift flour, salt, and 1/2 tablespoon of the sugar together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water and the oil. Add eggs one at a time and stir briskly until a dough ball is formed. Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size.
Punch the risen dough down to flatten and remove from bowl. Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and pinch closed. (A little water on the ends will help secure them.) Repeat until 18 rings are formed. Cover all rings with the towel and let rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once. As each bagel is removed from the water, place it on the cookie sheet.
If desired, paint the tops of the bagels with 1 egg white that has been beaten with 1 teaspoon water.
Bake for 12 to 15 minutes, until golden brown.
Makes 18 Bagels
Source: The Northern Exposure Cookbook
SARDINIAN-STYLE RAW TOMATO SAUCE
3/4 to 1 pound cherry tomatoes
6 black, round Greek-style olives
3 1/2 Tablespoons extra virgin olive oil
1 Tablespoon aged sheep's milk cheese (preferably Fiore, crumbled or Sardo, otherwise Romano, coarsely grated)
1/2 cup Parmigiano Reggiano cheese, thinly slivered
2 Tablespoons chopped Italian flat leaf parsley
1/2 teaspoon minced garlic
salt and freshly ground black pepper
1 pound uncooked pasta*
Wash the tomatoes in cold water, and cut each into 4 wedges or in half, if very small. Put them in a large pasta serving bowl.
Cut the olive's flesh away from the pit in little slices and add to the bowl. Add 3 Tablespoons of the olive oil and all the other ingredients. Toss a few times and allow to steep at room temperature for at least 30 minutes, better if 45 minutes or longer, before cooking the pasta.
WHEN READY TO COOK THE PASTA:
Put very hot water into a bowl large enough to hold the pasta sauce bowl. Lower the pasta bowl into it, make sure that the water does not overflow into the sauce; you want to take the chill off both the serving bowl and the sauce so that later they won't cool off the pasta too quickly. If you do not have a large bowl that will accommodate the one with sauce, place the latter over a sauce pan with barely simmering water and turn the sauce over from time to time.
Cook and drain the pasta. Transfer it immediately to the bowl with the sauce and toss thoroughly, drizzling over it a few drops of fresh olive oil. Serve at once.
*In Sardinia I had this with the local pasta, a short, narrow, tapered handmade shape called malloredus that looks like a little shell. You could substitute cavateli, fusilli or short, tubular boxed dry pasta shapes such as penne or maccheroncini.
Makes enough for 1 pound of pasta, 5 servings
From: Judi
Source: Marcella Hazan in Food & Wine magazine, 1997
WATER BAGELS
"Malt powder not only gives the bagels a good taste; when used in the water bath it gives them a shiny crust."
1 tablespoon active dry yeast
2 cups warm water
1/4 cup natural-flavored instant malted milk powder*
2 tablespoons granulated sugar
1 tablespoon salt
5 3/4 cups King Arthur Unbleached All-purpose Flour
FOR THE WATER BATH:
2 quarts water
2 tablespoons natural-flavored instant malted milk powder
1 tablespoon granulated sugar
In a large bowl, dissolve the yeast in the warm water. Stir in the 1/4 cup malted milk powder and 2 tablespoons sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer or machine.) Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
When the dough has risen, punch it down and transfer it to a lightly greased work surface.
To prepare the water bath, put the water into a large, shallow pan, the water should be about 3-inches deep, and add the 2 tablespoons malted milk powder and 1 tablespoon sugar. Bring the water to a boil while you're shaping the bagels.
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and twirl; the dough will form a ring. You can also roll out half the dough into a 9-inch circle and use a doughnut cutter to make 8-10 bagels. Repeat with second half of dough.
Place the bagels on a parchment-lined baking sheet as they're shaped or cut out. Boil them immediately, or let them rise a bit.
To boil the bagels, reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
Bake the bagels in a preheated 425 degree F oven for 20 minutes, or until they're a deep golden brown.
*You can use non-diastatic malt powder in place of the instant malted milk product.
VARIATIONS:
- To make flavored bagels, add ingredients - bits of cooked spinach or fresh chive or garlic, diced onions, cinnamon and raisins are popular - to the dough before kneading.
- After you have boiled the bagels, and before you bake them, you may sprinkle them with sesame seeds, poppy seeds, caraway seeds or coarse salt. Bagels brushed with a bit of beaten egg white before topping will be shinier and hold their topping better.
Makes 16 to 20 bagels, depending on size
Source: King Arthur Flour
GRANDMA MARY'S CINNAMON-RAISIN BAGELS
2 pkgs. dry yeast
1/4 cup warm water
2 tbsp. sugar
2 cups milk
1 stick (1/2 cup) butter or margarine
3 eggs
6 cups flour (may mix 2 cups whole wheat with 4 cups white flour)
1 pinch salt
1 1/2 tbsp. ground cinnamon
1 cup raisins (soaked in water for a few minutes and drained)
Mix the flour, salt and cinnamon and set aside.
Mix the yeast, warm water and sugar and let stand.
Scald the milk, add the butter and remove from heat.
Beat 2 whole eggs plus 1 yolk (save the white for later). Mix this into the hot milk. Slowly add both liquids to the flour mixture and blend with a fork or dough hook. Add the raisins. Knead this until your hands are clean. Let it rise until doubled.
Make about 30 golf ball sized balls. Roll into snakes and wet the ends to connect into rings. Let them rise 15 minutes on a floured surface.
In a frying pan, boil 2 cups water and 2 tablespoons sugar. Boil the bagels (about 4 at a time) 30 seconds on each side. Place on greased cookie sheet. Brush the tops with the remaining egg whites.
Bake at 400 degrees F for 20 to 35 minutes.
Source: Original source unknown
CHILI RICE SKILLET
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can tomatoes
1 cup uncooked regular rice
1 (1 3/4 ounce) package dry chili seasoning mix
Water (as needed)
Brown ground beef in skillet. Pour off excess fat.
Add the remaining ingredients and simmer on low until rice is done, approximately 20-25 minutes. Add water if needed to keep from sticking.
TIP: Freezing Chili Sauce: Freeze chili sauce for hotdogs in ice cube trays, and then only thaw one block for one hotdog. - Velma
HOW TO POACH SALMON IN THE MICROWAVE
From: Judi
To poach salmon in the microwave, put salmon filets on top of onion rings, season the salmon with salt and pepper or Creole seasoning. Then fill up the pan to 1/2 way up the fish with the juice of one lemon, or two and either white wine and water or chicken broth and water.
Cover and microwave on HIGH until it's cooked through and opaque, about 6 minutes (depending on size). Let it rest for at least 5 minutes before eating.
GARLIC BAKED POTATOES
Scoop a small "plug" out of each potato using a melon baller. Insert a peeled clove of garlic and replace the plug. Bake as usual. (PS I've only just found this today so am looking forward to trying it). - Maryan
ALPINE POTATO CASSEROLE
From: Jamie
4 cups cooked cubed potatoes
1 cup plain yogurt
1 cup low-fat cottage cheese
1/4 cup chives
1 tsp. salt
Dash garlic powder
In nonstick (9-inch) square baking pan, combine all ingredients.
Bake at 350 degrees F for 30 minutes or until hot and bubbly
SCALLOPED CHICKEN CASSEROLE
Makes 4-6 servings
1 chicken, cut up
1/4 lb. bacon, sliced
3 or 4 potatoes, sliced medium thick
1 green pepper, sliced very thin
2 large onions, sliced very thin
2 large solid tomatoes, sliced very thin
Salt and pepper (to taste)
1/2 cup sour cream
Bread crumbs
Line casserole bottom with bacon, add a layer of sliced potatoes, a layer of chicken which has been well salted, layer of tomatoes, a layer of onions and green peppers. Season to taste. Repeat layers until dish is filled. Pour sour cream over it and sprinkle some bread crumbs on top.
Cover and bake for 1 1/2 hours in 375 degree F oven.
KEEBLER EASY ELFIN CHEESECAKE
1 Keebler Ready-Crust Graham Cracker Pie Crust
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 cup (1/2 pint) sour cream
2 teaspoons vanilla
1 (8 ounce) container frozen whipped topping, thawed
Fresh strawberries (for garnish)
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours.
To serve, garnish with strawberries, if desired.
Makes 1 cheesecake
Source: Keebler Company
BLENDER CHEESE CAKE
1 2/3 cups graham cracker crumbs
1/2 cup butter/margarine, melted
1/2 cup boiling water
1 (3 oz) pkg. lemon jello (or flavor of your choice)
2 Tbsp. lemon juice
2 cups cottage cheese, divided use
1 (9 oz) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7x11-inch pan. Set aside.
Pour boiling water into blender container, add gelatin and process at Beat until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese and process until smooth. Add remaining cottage cheese and process until smooth.
Pour cottage cheese mixture into large mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust. Chill until set. This is ready for serving in minutes.
VARIATION:
You can spread pie filling over cheese cake after it has set. If this done, refrigerate 1 hour. Also 1 cup of fresh fruit can be folded into mixture just before pouring into crust.
WHITE CHOCOLATE CREAM CHEESE FROSTING
From: CL
6 oz. white chocolate
2 tbsp. butter
4 cups confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
Melt chocolate. Turn off heat, stir in butter and cool.
Gradually beat sugar into cream cheese until evenly blended. Blend with cream cheese mixture. Add vanilla.
YOGURT PIE
From: MB
Here is that standard quick recipe for a yogurt pie. I like to make it with Dutch Apple yogurt and add extra cinnamon with the mixture and sprinkle extra on top too!
2 containers (2 oz each) yogurt, any flavor
1 (8 oz) container Cool Whip, thawed
graham cracker crust
Fresh fruit (optional, for garnish)
Mix yogurt and Cool Whip together well; pour into crust. Garnish with fruit if desired, chill or freeze.
ORANGE BALLS
From: CL
A quick, good recipe. This one is good for weddings and showers.
1 (1 lb) box confectioner's sugar
1 (12 oz.) box vanilla wafers, crushed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 stick (1/2 cup) margarine, melted
Coconut (for rolling)
Mix all ingredients except coconut together. Form into balls. Roll in coconut. Refrigerate.
AMARETTO OREO TORTE
FOR THE CRUST:
1/3 cup margarine, melted
2 cups crumbled Oreo cookies, divided use
1/2 cup slivered almonds, toasted and chopped
FOR THE FILLING:
1 (6 oz.) package chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) carton sour cream
1/3 cup amaretto
1 cup heavy (whipping) cream
Combine margarine, 1/2 cup Oreo cookie crumbs, and almonds. Press firmly in the bottom of a 9-inch springform pan.
In a small saucepan over medium heat, melt chips in sweetened condensed milk. Cool.
In a large mixing bowl, combine sour cream with amaretto; mix well. Stir in cooled chocolate mixture; set aside.
Whip cream and fold into amaretto mixture. Pour 1/2 amaretto mixture over prepared crust. Top with 1 cup reserved crumbs. Top with rest of amaretto and remaining crumbs.
Freeze, covered, 6 hours or until firm. Return leftovers to the freezer.
RUM BALLS
From: MB
These rum balls are so easy and make terrific gifts too, one of my most requested recipes and it can be easily doubled too! For the holidays I put them in cupcake liners with the holiday theme, or for everyday occasion, in silver cupcake liners. Enjoy!
3 pkg (6 oz each) semi-sweet chocolate chips
1/4 cup dark rum
1 (14 oz) can sweetened condensed milk
Melt chips and milk over low heat, or microwave like I do. Remove from heat and stir in rum, it may take a bit of stirring before the rum is completely absorbed, so be patient. Chill for 3-4 hours until not too gushy but, not too hard.
Shape into 3/4-inch balls and roll in a combo of cocoa and powdered sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.
VARIATION:
AMARETTO BALLS:
Omit rum and add 3 tablespoons amaretto and 1/2 teaspoon pure almond extract.
CREAM CHEESE CRESCENT SQUARES
From: CL
I have had a lot of raves about this recipe. Wish I could take credit for it, but got it from a former boss' wife.
2 pkgs. refrigerated crescent roll dough
2 pkgs. (8 oz. each) cream cheese, softened
1 egg, separated
3/4 cup sugar (plus additional for sprinkling on top)
1 tsp. vanilla
2 tbsp. lemon juice
Unroll 1 pkg of crescent roll dough and press into 13x9-inch pan; set aside.
Beat cream cheese until smooth. Add egg yolk, sugar, vanilla and lemon juice; blend. Pour mixture over rolls. Uncover the second package of rolls and use to cover cream cheese mixture, stretching to fit.
Slightly beat egg white with 1 tsp. water; brush over top. Sprinkle lightly with sugar.
Bake 30 minutes at 350 degrees F until browned.
CHOCOLITY POPPERS
10 1/2 oz miniature marshmallows
1/2 cup Land O'Lakes Butter
2 oz semi sweet chocolate
1 cup all purpose flour
1 tsp vanilla extract
1 cup salted peanuts
6 cups popped popcorn
confectioner's sugar (optional)
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine marshmallows, butter, and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat.
Gradually add flour, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into prepared pan.
Bake at 350 degrees F for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioner's sugar, if desired.
Makes 36
Source: Mrs. Mildred Larson, Chicago Ill.
ANGEL FOOD SUPREME
From: CL
A good one for a quick put together...you can substitute the cherry pie filling with blueberry, peach, etc.
1 angel food cake (purchased or homemade)
2 pkg. (4-serving size each) instant vanilla pudding
1/2 pint sour cream (8 oz.)
1 can cherry pie filling
Break angel food cake into pieces and spread on bottom of large casserole dish; set aside.
Make pudding as directed on package. Stir sour cream into prepared pudding. Pour pudding over top of angel food cake in dish. Top with cherry pie filling. Chill. Refrigerate leftovers.
Bittersweet Chocolate Sorbet
BITTERSWEET CHOCOLATE SORBET
Source: Sweet Nothings by Jill O'Connor
"Intensely flavored, like a sophisticated Fudgesicle. The addition of liqueur gives this sorbet an adult edge and keeps it smooth through extended periods in the freezer - if it lasts that long!"
1 cup (7 1/2 oz) granulated sugar
1/2 cup (8 tbsp) firmly packed unsweetened Dutch-process cocoa powder
1 1/2 cups (12 fl oz) water
1 teaspoon pure vanilla extract
2 tablespoons Kahlua, brandy, dark Jamaican rum, creme de menthe, Grand Marnier, or Framboise
Combine the sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the 1 1/2 cups water. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is dark, glossy brown, 1-2 minutes.
Pour the mixture into a bowl and stir in the vanilla extract and liqueur of choice. Cover and chill until very cold.
Then put it in your ice cream maker and freeze.
SWEET POTATO BALLS
From: CL
Makes 1 dozen
2 cups mashed sweet potatoes
12 large marshmallows
1/4 cup finely crushed cornflakes
1/2 cup brown sugar
2 tbsp. milk
1/4 cup margarine
Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a shallow 1 1/2 quart baking dish; set aside.
In a saucepan, bring brown sugar, milk and butter to a boil; pour over the balls.
Bake at 350 degrees F for 15 minutes.
CARAMEL HEAVENLIES
From: MB
Makes about 6 dozen
12 graham crackers (4 3/4 x 2 1/2 inches)
2 cups mini marshmallows
3/4 cup butter or margarine
3/4 cup brown sugar, packed
1 tsp. ground cinnamon
1 tsp. vanilla
1 cup sliced almonds
1 cup flaked coconut
Line a 15x10-inch baking pan with foil. Place graham crackers in pan and cover with marshmallows.
In a saucepan over medium heat cook and stir butter, brown sugar and cinnamon until the butter is melted and the sugar is dissolved.
Remove from heat; stir in vanilla. Spoon over the marshmallows and sprinkle with almonds and coconut.
Bake at 350 degrees F for 14-16 minutes or until browned. Cool completely.
Cut into 2-inch squares, then cut each square in half to form triangles.
ROCKY ROAD CANDY
From: MB
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semi-sweet chocolate chips
2 Tbsp. butter
2 cups dry roasted peanuts
1 (10 1/2 oz) bag mini marshmallows
Melt sweetened condensed milk, chocolate chips and butter together.
In large bowl combine peanuts and marshmallows. Stir in chocolate mixture. Spread in wax paper lined 13x9-inch pan. Chill 2 hours or until firm.
NUTTY CHOCOLATE MINT FUDGE
Makes 12 pieces
1 (7 oz) jar marshmallow creme
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
1 1/2 cups mint-chocolate chips
1/2 cup chopped nuts
1 tsp vanilla extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly.
Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours.
Cut into 12 (1-inch) squares.
Recipe Swap - June 21, 1997
RECIPES IN THIS FILE:
Cheesy Sloppy Joe Pizza (using pre-baked pizza crust)
Breakfast Burritos Anytime (using frozen hash browns)
Open-Faced Cheese Dogs with Variations (serves 2)
Lime Fluff Pie
Pastrami and Cheese Roll-ups (using tortillas)
Chicken Marinade
Low Fat Ice Cream Floats (Black Cow, Orange Cow and Raspberry Cow)
Italian Salami and Bread Salad
Maple-Glazed Pork Tenderloins
Frozen Mint S'Mores
Frozen Chocolate Peanut Butter Cups (using Rice Krispies)
Peppy Mexican Deviled Eggs (salsa and sour cream)
Creamy Broccoli Pasta (using herb cream cheese)
New York Style Bagels (using potato)
Sardinian-Style Raw Tomato Sauce (using cherry tomatoes and olives)
Water Bagels (using malted milk powder)
Grandma Mary's Cinnamon-Raisin Bagels
TIP: Freezing Chili Sauce
How to Poach Salmon in the Microwave
Garlic Baked Potatoes
Alpine Potato Casserole (using yogurt and cottage cheese)
Scalloped Chicken Casserole (layered with potatoes)
Keebler Easy Elfin Cheesecake (no bake)
Blender Cheese Cake (no bake, using Jello and cottage cheese)
White Chocolate Cream Cheese Frosting
Yogurt Pie (using Cool Whip)
Orange Balls (no-bake, using vanilla wafers)
Amaretto Oreo Torte with Oreo-Almond Crust (freeze-ahead)
Rum Balls or Amaretto Balls (using sweetened condensed milk)
Cream Cheese Crescent Squares (using crescent roll dough)
Chocolity Poppers (popcorn bars)
Angel Food Supreme (angel food cake and pudding)
Bittersweet Chocolate Sorbet
Sweet Potato Balls
Carmel Heavenlies
Rocky Road Candy (using sweetened condensed milk)
Nutty Chocolate Mint Fudge (using marshmallow cream)
CHEESY SLOPPY JOE PIZZA
3/4 lb lean ground beef
1 tsp vegetable oil
3/4 cup spicy spaghetti sauce*
1/2 tsp salt (to taste)
1/4 tsp ground black pepper
1 (10-inch) prebaked, round pizza crust
1/2 cup chopped green onion
1 cup shredded Monterey Jack cheese (or Asiago cheese)
In large skillet, heat 1 tsp vegetable oil over medium heat; add beef and cook, breaking up meat with back of spoon, for 4-5 minutes or until meat is no longer pink. Drain off fat. Stir in spaghetti sauce, salt and pepper.
Place pizza crust on baking sheet; spread sauce over crust. Sprinkle with green onions; scatter shredded cheese over top.
Bake in 400 degree F oven for 20-25 minutes or until cheese is bubbly and golden.
*Vegetables may be added to the sauce. Corn is colorful.
SERVING SUGGESTIONS:
Serve with a crisp, fresh lettuce and crunchy cucumber salad tossed with Ranch dressing.
Makes 4 servings
Source: Canadian Living magazine, November 1994
BREAKFAST BURRITOS ANYTIME
10 ounces (about 4 cups) country-style frozen hash brown potatoes
3 tablespoons vegetable oil
Salt (to taste)
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
TO SERVE:
4 (7- to 8- inch) flour tortillas, warmed
1/2 cup prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season with salt.
In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.
Add eggs to skillet; cook and stir until eggs are set.
TO SERVE:
Spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
MENU:
Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup
Servings: 4
Source: The Potato Board
OPEN-FACED CHEESE DOGS
From: Cath
Makes 2 Sandwiches
2 (3/4-inch-thick) slices French Bread
2 teaspoons prepared mustard
2 hot dogs, cut in half lengthwise
1 (3/4 ounce) slice American cheese, halved
2 tablespoons pickle relish
Spread French Bread slices with mustard. Place hot dog halved, cut side down, over mustard on bread slices. Place on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 3 to 4 minutes or until hot. Remove from broiler. Place half slice of cheese on each sandwich. Broil an additional 1 to 2 minutes or until cheese is melted. Top with relish and serve.
VARIATIONS:
For other quick sandwich ideas, try some of these combinations:
- turkey, cheddar cheese and green pepper
- sliced beef, Swiss cheese and horseradish
- or for a real treat, seafood salad from the deli sprinkled with chopped green onions and dollops of cocktail sauce.
Recipe Tip:
If you have a toaster oven, use it instead of heating the broiler to make quick summer sandwiches.
Makes 2 servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
LIME FLUFF PIE
2 1/2 cups applesauce
1 (3 oz.) package lime jello
1 cup sugar
2 tbsp. lime juice (optional)
1/8 tsp. grated lime rind
1 (12 oz) can evaporated milk, chilled
2 pie crusts (either regular crusts already baked, or graham crusts)
Heat the applesauce in a saucepan, then stir in the gelatin and make sure it is well dissolved. Add the sugar, lime juice, and rind, and mix well.
Meanwhile, whip the chilled evaporated milk until it is fluffy and thick. Fold in the applesauce mixture - but don't beat, just get it mixed well. The color will be an unusual green! Spoon into the crusts and chill.
This makes two pies. They freeze well.
Pastrami and Cheese Roll-ups (using tortillas)
PASTRAMI AND CHEESE ROLL-UPS
6 (7 inch) flour tortillas
1 (8 ounce) container soft cream cheese with garden vegetables
8 ounce sliced pastrami (about 12 slices)
6 medium kosher dill pickles, cut in half lengthwise
To prepare each roll-up, spread 1 tortilla with about 2 tablespoons cream cheese to within 1/2 inch of edge. Top with 2 slices pastrami. Place 2 pickle halves on 1 side of tortilla. Roll up, jelly-roll fashion; secure with toothpick.
VARIATION:
For smaller snacks, the roll-ups can be cut into 1-inch pieces.
MAKE-AHEAD TIP:
It's easy to make these roll-ups ahead of time. Prepare them early in the day, wrap individually in plastic wrap and refrigerate.
Makes 6 roll-ups
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
CHICKEN MARINADE
From: Cath
1/2 cup soy sauce
2 Tbsp red wine vinegar
2 tsp honey
2 tsp garlic powder
Whisk all ingredients together in a shallow container. Add four servings of meat (i.e., four half-breasts of chicken, four pork chops, etc.). Marinate for 30 minutes to 3 hours, turning once. Remove chicken or meat and discard marinade; cook as desired.
LOW FAT ICE CREAM FLOATS
From: Cath
"An old-fashioned favorite (you may know them as ice cream floats) makes a slimmed-down comeback. The possibilities are endless."
BLACK COW:
Put 1 scoop fat-free frozen vanilla yogurt in a tall glass. Slowly pour well-chilled root beer against inside of glass until about 2/3 full. Top with another scoop of frozen yogurt and a little more root beer. Serve with a straw and long spoon.
ORANGE COW:
Follow directions for Black cow, but use 1 scoot orange sorbet and 1 scoop vanilla yogurt or orange and cream sorbet; pour in orange soda.
RASPBERRY COW:
Follow directions for Black Cow, but use fat-fee frozen vanilla-raspberry swirl yogurt, raspberry sorbet or raspberry and cream sorbet; pour in raspberry-flavored ginger ale.
From: Cath
Source: Woman's Day magazine, July 15, 1997
ITALIAN SALAMI AND BREAD SALAD
1 (8 ounce) bottle creamy Italian salad dressing
1 (8 ounce) loaf French bread, cubed lengthwise
1 (10 ounce) package Italian blend mixed salad greens
3 medium tomatoes, cubed
1 medium cucumber, peeled, thinly sliced
6 ounce hard salami slices, quartered*
1/4 teaspoon cracked black pepper
Brush 1/4 cup of the salad dressing over cut sides of bread. Place, cut side up, on broiler pan.
Broil 4 to 6 inches from heat for 7 to 10 minutes or until lightly browned and toasted. Cool completely. Cut bread into 1-inch cubes.
Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, salami and pepper; toss.
Just before serving, pour remaining dressing over salad. Add toasted bread cubes; toss gently.
*For a change of taste, try other deli meats in this recipe such as cubed ham, turkey or sliced pepperoni.
From: Cath
Makes 10 (1 1/2 cup) servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
MAPLE-GLAZED PORK TENDERLOINS
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried marjoram leaves, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 pound pork tenderloins, cut into 1/2-inch slices
1 tablespoon margarine or butter
2 tablespoons real maple syrup (or maple-flavored syrup)
In resealable plastic bag, combine thyme, marjoram, salt, onion powder and garlic powder; seal bag and shake well. Add pork slices. Seal bag; shake to coat.
Melt margarine in large nonstick skillet over medium-high heat. Add pork mixture; cook and stir 8 to 10 minutes or until pork is browned and no longer pink. Add syrup; cook and stir until pork is glazed.
Recipe Tip:
Make up a big batch of the seasonings used in this recipe and store in a small jar or plastic container. Use it for seasoning poultry, pork or beef.
Makes 4 servings
From: Cath
Makes 10 (1 1/2 cup) servings
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
FROZEN MINT S'MORES
8 chocolate graham-cracker squares
8 tablespoons marshmallow topping (from a jar)
2 bars (1.55 ounce each) cookie bits in minty milk chocolate (such as Hershey's Cookies 'N' Mint), broken in 4 equal pieces
8 oatmeal or plain graham-cracker squares
1 cup mint chocolate chip ice cream, softened*
Spread each chocolate graham-cracker square with 1 tablespoon marshmallow topping. Top with a piece of chocolate bar.
Spread each oatmeal graham-cracker square with 2 tablespoons ice cream. Sandwich with a prepared chocolate graham cracker.
Freeze at least 1 hour or until firm before serving, or before wrapping individually and freezing up to 3 months.
Let S'Mores stand at room temperature about 5 minutes before serving to soften.
*HOW TO SOFTEN ICE CREAM:
Let ice cream stand at room temperature 5 to 15 minutes. Or put 1-pint container in microwave on defrost or medium-low for 15 to 20 seconds. Let stand about 3 minutes. Ice cream should be soft and spreadable, but not melting. Return to freezer briefly if its too soft to work with.
Cut an ice cream pie or cake: Dip the knife into hot water and dry it between each slice.
From: Cath
Source: Woman's Day magazine, July 15, 1997
FROZEN CHOCOLATE PEANUT BUTTER CUPS
2 1/2 cups cocoa flavored crisp rice cereal (such as Kellogg's Cocoa Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
About 1 tablespoon 1% lowfat milk
Chopped peanuts (for garnish)
Spray 12 regular-sized muffin cups with nonstick cooking spray.
Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into each muffin cup. With back of a spoon, firmly press mixture into bottom and slightly up side of cups, leaving an indentation in center.
Stir chocolate syrup and peanut butter in medium bowl until blended. Spoon a scant tablespoon into each cup (reserve remaining mixture). Top with a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at least 2 hours until firm.
TO SERVE:
Run a small knife around each cup and lift onto a serving plate.
Stir milk into reserved chocolate mixture to thin to sauce consistency, adding a few more drops milk, if needed. Drizzle over ice cream and sprinkle with chopped peanuts. Serve, or at this point, filled cups can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frozen up to 1 month. Bring sauce to room temperature before drizzling over ice cream.
Makes 12 servings
From: Cath
Source: Woman's Day magazine, July 15, 1997
Peppy Mexican Deviled Eggs
PEPPY MEXICAN DEVILED EGGS
6 hard-cooked eggs, halved
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon cumin
1 tablespoon salsa
12 fresh cilantro leaves
Remove egg yolks from eggs; place in small bowl. Add sour cream, salt, cumin; beat with electric mixer at medium speed until smooth.
Place egg white halves on serving platter. Fill each with 1 tablespoon filling. Top each with 1/4 teaspoon salsa and cilantro leaf.
FOR AN EVEN EASIER VARIATION:
Cut cooled, hard-cooked eggs in half. Spoon about 1 teaspoon mayonnaise over each egg half. Sprinkle with paprika or chili powder, or top with a sprig of your favorite herb.
Makes 12 servings
From: Cath
Source: Recipe booklet: Cool Cooking for Hot days, Pillsbury Classic Cookbook #197, July 1997
CREAMY BROCCOLI PASTA
"By the time the water for the pasta boils, the light herbed cream sauce is ready. Do serve with Parmesan if you like, and add a leafy lettuce, red onion and mushroom salad."
12 oz linguine or spaghetti
3 cups broccoli florets, coarsely chopped
1 1/2 cups chicken stock
1 tsp all-purpose flour
1 cup light herb cream cheese
In large pot of boiling salted water, cook linguine for 6 minutes. Add broccoli; cook for 2 minutes or until pasta is tender but firm and broccoli is tender-crisp. Drain and return to pot.
Meanwhile, in small saucepan, heat chicken stock over medium-high heat; whisk in flour and cook, stirring, for 3 to 5 minutes or until slightly thickened. Remove from heat; whisk in cream cheese until melted. Toss with pasta mixture. Season with salt and pepper to taste.
Makes 4 servings
Source: Canadian Living magazine, November 1994
NEW YORK-STYLE BAGELS
1 potato, peeled and quartered
2 cups boiling water
2 large eggs
1 package active dry yeast
4 cups all-purpose flour
1/2 tablespoon salt
1 1/2 tablespoons sugar, divided use
1/4 cup vegetable oil
Cornmeal (to dust cookie sheet)
2 quarts water
1 egg white beaten with 1 teaspoon water (optional)
Put potato into boiling water and boil for 15 minutes. Discard potato and let water cool to about 110 degrees F.
Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 minutes.
Sift flour, salt, and 1/2 tablespoon of the sugar together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water and the oil. Add eggs one at a time and stir briskly until a dough ball is formed. Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size.
Punch the risen dough down to flatten and remove from bowl. Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and pinch closed. (A little water on the ends will help secure them.) Repeat until 18 rings are formed. Cover all rings with the towel and let rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once. As each bagel is removed from the water, place it on the cookie sheet.
If desired, paint the tops of the bagels with 1 egg white that has been beaten with 1 teaspoon water.
Bake for 12 to 15 minutes, until golden brown.
Makes 18 Bagels
Source: The Northern Exposure Cookbook
SARDINIAN-STYLE RAW TOMATO SAUCE
3/4 to 1 pound cherry tomatoes
6 black, round Greek-style olives
3 1/2 Tablespoons extra virgin olive oil
1 Tablespoon aged sheep's milk cheese (preferably Fiore, crumbled or Sardo, otherwise Romano, coarsely grated)
1/2 cup Parmigiano Reggiano cheese, thinly slivered
2 Tablespoons chopped Italian flat leaf parsley
1/2 teaspoon minced garlic
salt and freshly ground black pepper
1 pound uncooked pasta*
Wash the tomatoes in cold water, and cut each into 4 wedges or in half, if very small. Put them in a large pasta serving bowl.
Cut the olive's flesh away from the pit in little slices and add to the bowl. Add 3 Tablespoons of the olive oil and all the other ingredients. Toss a few times and allow to steep at room temperature for at least 30 minutes, better if 45 minutes or longer, before cooking the pasta.
WHEN READY TO COOK THE PASTA:
Put very hot water into a bowl large enough to hold the pasta sauce bowl. Lower the pasta bowl into it, make sure that the water does not overflow into the sauce; you want to take the chill off both the serving bowl and the sauce so that later they won't cool off the pasta too quickly. If you do not have a large bowl that will accommodate the one with sauce, place the latter over a sauce pan with barely simmering water and turn the sauce over from time to time.
Cook and drain the pasta. Transfer it immediately to the bowl with the sauce and toss thoroughly, drizzling over it a few drops of fresh olive oil. Serve at once.
*In Sardinia I had this with the local pasta, a short, narrow, tapered handmade shape called malloredus that looks like a little shell. You could substitute cavateli, fusilli or short, tubular boxed dry pasta shapes such as penne or maccheroncini.
Makes enough for 1 pound of pasta, 5 servings
From: Judi
Source: Marcella Hazan in Food & Wine magazine, 1997
WATER BAGELS
"Malt powder not only gives the bagels a good taste; when used in the water bath it gives them a shiny crust."
1 tablespoon active dry yeast
2 cups warm water
1/4 cup natural-flavored instant malted milk powder*
2 tablespoons granulated sugar
1 tablespoon salt
5 3/4 cups King Arthur Unbleached All-purpose Flour
FOR THE WATER BATH:
2 quarts water
2 tablespoons natural-flavored instant malted milk powder
1 tablespoon granulated sugar
In a large bowl, dissolve the yeast in the warm water. Stir in the 1/4 cup malted milk powder and 2 tablespoons sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer or machine.) Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours.
When the dough has risen, punch it down and transfer it to a lightly greased work surface.
To prepare the water bath, put the water into a large, shallow pan, the water should be about 3-inches deep, and add the 2 tablespoons malted milk powder and 1 tablespoon sugar. Bring the water to a boil while you're shaping the bagels.
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and twirl; the dough will form a ring. You can also roll out half the dough into a 9-inch circle and use a doughnut cutter to make 8-10 bagels. Repeat with second half of dough.
Place the bagels on a parchment-lined baking sheet as they're shaped or cut out. Boil them immediately, or let them rise a bit.
To boil the bagels, reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet.
Bake the bagels in a preheated 425 degree F oven for 20 minutes, or until they're a deep golden brown.
*You can use non-diastatic malt powder in place of the instant malted milk product.
VARIATIONS:
- To make flavored bagels, add ingredients - bits of cooked spinach or fresh chive or garlic, diced onions, cinnamon and raisins are popular - to the dough before kneading.
- After you have boiled the bagels, and before you bake them, you may sprinkle them with sesame seeds, poppy seeds, caraway seeds or coarse salt. Bagels brushed with a bit of beaten egg white before topping will be shinier and hold their topping better.
Makes 16 to 20 bagels, depending on size
Source: King Arthur Flour
GRANDMA MARY'S CINNAMON-RAISIN BAGELS
2 pkgs. dry yeast
1/4 cup warm water
2 tbsp. sugar
2 cups milk
1 stick (1/2 cup) butter or margarine
3 eggs
6 cups flour (may mix 2 cups whole wheat with 4 cups white flour)
1 pinch salt
1 1/2 tbsp. ground cinnamon
1 cup raisins (soaked in water for a few minutes and drained)
Mix the flour, salt and cinnamon and set aside.
Mix the yeast, warm water and sugar and let stand.
Scald the milk, add the butter and remove from heat.
Beat 2 whole eggs plus 1 yolk (save the white for later). Mix this into the hot milk. Slowly add both liquids to the flour mixture and blend with a fork or dough hook. Add the raisins. Knead this until your hands are clean. Let it rise until doubled.
Make about 30 golf ball sized balls. Roll into snakes and wet the ends to connect into rings. Let them rise 15 minutes on a floured surface.
In a frying pan, boil 2 cups water and 2 tablespoons sugar. Boil the bagels (about 4 at a time) 30 seconds on each side. Place on greased cookie sheet. Brush the tops with the remaining egg whites.
Bake at 400 degrees F for 20 to 35 minutes.
Source: Original source unknown
CHILI RICE SKILLET
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can tomatoes
1 cup uncooked regular rice
1 (1 3/4 ounce) package dry chili seasoning mix
Water (as needed)
Brown ground beef in skillet. Pour off excess fat.
Add the remaining ingredients and simmer on low until rice is done, approximately 20-25 minutes. Add water if needed to keep from sticking.
TIP: Freezing Chili Sauce: Freeze chili sauce for hotdogs in ice cube trays, and then only thaw one block for one hotdog. - Velma
HOW TO POACH SALMON IN THE MICROWAVE
From: Judi
To poach salmon in the microwave, put salmon filets on top of onion rings, season the salmon with salt and pepper or Creole seasoning. Then fill up the pan to 1/2 way up the fish with the juice of one lemon, or two and either white wine and water or chicken broth and water.
Cover and microwave on HIGH until it's cooked through and opaque, about 6 minutes (depending on size). Let it rest for at least 5 minutes before eating.
GARLIC BAKED POTATOES
Scoop a small "plug" out of each potato using a melon baller. Insert a peeled clove of garlic and replace the plug. Bake as usual. (PS I've only just found this today so am looking forward to trying it). - Maryan
ALPINE POTATO CASSEROLE
From: Jamie
4 cups cooked cubed potatoes
1 cup plain yogurt
1 cup low-fat cottage cheese
1/4 cup chives
1 tsp. salt
Dash garlic powder
In nonstick (9-inch) square baking pan, combine all ingredients.
Bake at 350 degrees F for 30 minutes or until hot and bubbly
SCALLOPED CHICKEN CASSEROLE
Makes 4-6 servings
1 chicken, cut up
1/4 lb. bacon, sliced
3 or 4 potatoes, sliced medium thick
1 green pepper, sliced very thin
2 large onions, sliced very thin
2 large solid tomatoes, sliced very thin
Salt and pepper (to taste)
1/2 cup sour cream
Bread crumbs
Line casserole bottom with bacon, add a layer of sliced potatoes, a layer of chicken which has been well salted, layer of tomatoes, a layer of onions and green peppers. Season to taste. Repeat layers until dish is filled. Pour sour cream over it and sprinkle some bread crumbs on top.
Cover and bake for 1 1/2 hours in 375 degree F oven.
KEEBLER EASY ELFIN CHEESECAKE
1 Keebler Ready-Crust Graham Cracker Pie Crust
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 cup (1/2 pint) sour cream
2 teaspoons vanilla
1 (8 ounce) container frozen whipped topping, thawed
Fresh strawberries (for garnish)
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours.
To serve, garnish with strawberries, if desired.
Makes 1 cheesecake
Source: Keebler Company
BLENDER CHEESE CAKE
1 2/3 cups graham cracker crumbs
1/2 cup butter/margarine, melted
1/2 cup boiling water
1 (3 oz) pkg. lemon jello (or flavor of your choice)
2 Tbsp. lemon juice
2 cups cottage cheese, divided use
1 (9 oz) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7x11-inch pan. Set aside.
Pour boiling water into blender container, add gelatin and process at Beat until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese and process until smooth. Add remaining cottage cheese and process until smooth.
Pour cottage cheese mixture into large mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust. Chill until set. This is ready for serving in minutes.
VARIATION:
You can spread pie filling over cheese cake after it has set. If this done, refrigerate 1 hour. Also 1 cup of fresh fruit can be folded into mixture just before pouring into crust.
WHITE CHOCOLATE CREAM CHEESE FROSTING
From: CL
6 oz. white chocolate
2 tbsp. butter
4 cups confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
Melt chocolate. Turn off heat, stir in butter and cool.
Gradually beat sugar into cream cheese until evenly blended. Blend with cream cheese mixture. Add vanilla.
YOGURT PIE
From: MB
Here is that standard quick recipe for a yogurt pie. I like to make it with Dutch Apple yogurt and add extra cinnamon with the mixture and sprinkle extra on top too!
2 containers (2 oz each) yogurt, any flavor
1 (8 oz) container Cool Whip, thawed
graham cracker crust
Fresh fruit (optional, for garnish)
Mix yogurt and Cool Whip together well; pour into crust. Garnish with fruit if desired, chill or freeze.
ORANGE BALLS
From: CL
A quick, good recipe. This one is good for weddings and showers.
1 (1 lb) box confectioner's sugar
1 (12 oz.) box vanilla wafers, crushed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 stick (1/2 cup) margarine, melted
Coconut (for rolling)
Mix all ingredients except coconut together. Form into balls. Roll in coconut. Refrigerate.
AMARETTO OREO TORTE
FOR THE CRUST:
1/3 cup margarine, melted
2 cups crumbled Oreo cookies, divided use
1/2 cup slivered almonds, toasted and chopped
FOR THE FILLING:
1 (6 oz.) package chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) carton sour cream
1/3 cup amaretto
1 cup heavy (whipping) cream
Combine margarine, 1/2 cup Oreo cookie crumbs, and almonds. Press firmly in the bottom of a 9-inch springform pan.
In a small saucepan over medium heat, melt chips in sweetened condensed milk. Cool.
In a large mixing bowl, combine sour cream with amaretto; mix well. Stir in cooled chocolate mixture; set aside.
Whip cream and fold into amaretto mixture. Pour 1/2 amaretto mixture over prepared crust. Top with 1 cup reserved crumbs. Top with rest of amaretto and remaining crumbs.
Freeze, covered, 6 hours or until firm. Return leftovers to the freezer.
RUM BALLS
From: MB
These rum balls are so easy and make terrific gifts too, one of my most requested recipes and it can be easily doubled too! For the holidays I put them in cupcake liners with the holiday theme, or for everyday occasion, in silver cupcake liners. Enjoy!
3 pkg (6 oz each) semi-sweet chocolate chips
1/4 cup dark rum
1 (14 oz) can sweetened condensed milk
Melt chips and milk over low heat, or microwave like I do. Remove from heat and stir in rum, it may take a bit of stirring before the rum is completely absorbed, so be patient. Chill for 3-4 hours until not too gushy but, not too hard.
Shape into 3/4-inch balls and roll in a combo of cocoa and powdered sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.
VARIATION:
AMARETTO BALLS:
Omit rum and add 3 tablespoons amaretto and 1/2 teaspoon pure almond extract.
CREAM CHEESE CRESCENT SQUARES
From: CL
I have had a lot of raves about this recipe. Wish I could take credit for it, but got it from a former boss' wife.
2 pkgs. refrigerated crescent roll dough
2 pkgs. (8 oz. each) cream cheese, softened
1 egg, separated
3/4 cup sugar (plus additional for sprinkling on top)
1 tsp. vanilla
2 tbsp. lemon juice
Unroll 1 pkg of crescent roll dough and press into 13x9-inch pan; set aside.
Beat cream cheese until smooth. Add egg yolk, sugar, vanilla and lemon juice; blend. Pour mixture over rolls. Uncover the second package of rolls and use to cover cream cheese mixture, stretching to fit.
Slightly beat egg white with 1 tsp. water; brush over top. Sprinkle lightly with sugar.
Bake 30 minutes at 350 degrees F until browned.
CHOCOLITY POPPERS
10 1/2 oz miniature marshmallows
1/2 cup Land O'Lakes Butter
2 oz semi sweet chocolate
1 cup all purpose flour
1 tsp vanilla extract
1 cup salted peanuts
6 cups popped popcorn
confectioner's sugar (optional)
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine marshmallows, butter, and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat.
Gradually add flour, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into prepared pan.
Bake at 350 degrees F for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioner's sugar, if desired.
Makes 36
Source: Mrs. Mildred Larson, Chicago Ill.
ANGEL FOOD SUPREME
From: CL
A good one for a quick put together...you can substitute the cherry pie filling with blueberry, peach, etc.
1 angel food cake (purchased or homemade)
2 pkg. (4-serving size each) instant vanilla pudding
1/2 pint sour cream (8 oz.)
1 can cherry pie filling
Break angel food cake into pieces and spread on bottom of large casserole dish; set aside.
Make pudding as directed on package. Stir sour cream into prepared pudding. Pour pudding over top of angel food cake in dish. Top with cherry pie filling. Chill. Refrigerate leftovers.
Bittersweet Chocolate Sorbet
BITTERSWEET CHOCOLATE SORBET
Source: Sweet Nothings by Jill O'Connor
"Intensely flavored, like a sophisticated Fudgesicle. The addition of liqueur gives this sorbet an adult edge and keeps it smooth through extended periods in the freezer - if it lasts that long!"
1 cup (7 1/2 oz) granulated sugar
1/2 cup (8 tbsp) firmly packed unsweetened Dutch-process cocoa powder
1 1/2 cups (12 fl oz) water
1 teaspoon pure vanilla extract
2 tablespoons Kahlua, brandy, dark Jamaican rum, creme de menthe, Grand Marnier, or Framboise
Combine the sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the 1 1/2 cups water. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is dark, glossy brown, 1-2 minutes.
Pour the mixture into a bowl and stir in the vanilla extract and liqueur of choice. Cover and chill until very cold.
Then put it in your ice cream maker and freeze.
SWEET POTATO BALLS
From: CL
Makes 1 dozen
2 cups mashed sweet potatoes
12 large marshmallows
1/4 cup finely crushed cornflakes
1/2 cup brown sugar
2 tbsp. milk
1/4 cup margarine
Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a shallow 1 1/2 quart baking dish; set aside.
In a saucepan, bring brown sugar, milk and butter to a boil; pour over the balls.
Bake at 350 degrees F for 15 minutes.
CARAMEL HEAVENLIES
From: MB
Makes about 6 dozen
12 graham crackers (4 3/4 x 2 1/2 inches)
2 cups mini marshmallows
3/4 cup butter or margarine
3/4 cup brown sugar, packed
1 tsp. ground cinnamon
1 tsp. vanilla
1 cup sliced almonds
1 cup flaked coconut
Line a 15x10-inch baking pan with foil. Place graham crackers in pan and cover with marshmallows.
In a saucepan over medium heat cook and stir butter, brown sugar and cinnamon until the butter is melted and the sugar is dissolved.
Remove from heat; stir in vanilla. Spoon over the marshmallows and sprinkle with almonds and coconut.
Bake at 350 degrees F for 14-16 minutes or until browned. Cool completely.
Cut into 2-inch squares, then cut each square in half to form triangles.
ROCKY ROAD CANDY
From: MB
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semi-sweet chocolate chips
2 Tbsp. butter
2 cups dry roasted peanuts
1 (10 1/2 oz) bag mini marshmallows
Melt sweetened condensed milk, chocolate chips and butter together.
In large bowl combine peanuts and marshmallows. Stir in chocolate mixture. Spread in wax paper lined 13x9-inch pan. Chill 2 hours or until firm.
NUTTY CHOCOLATE MINT FUDGE
Makes 12 pieces
1 (7 oz) jar marshmallow creme
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
1 1/2 cups mint-chocolate chips
1/2 cup chopped nuts
1 tsp vanilla extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly.
Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours.
Cut into 12 (1-inch) squares.
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