Recipe: Assorted Recipes (39) - 06-27-97 Recipe Swap (updated)
Recipe Collections39 ASSORTED RECIPES
Recipe Swap - June 27, 1997
RECIPES IN THIS FILE:
Banana-Nut-Chip Ice Cream
Ham Salad
Tuna Salad (chat)
Basic Whipped Cream Dessert Topping
Buffalo Chicken Salad with Blue Cheese Dressing
Easy Cinnamon Rolls (using biscuit mix)
Spinach and Bacon Salad
Glazed Strawberry Lemon Streusel Muffins
Lime Bread with Lime Glaze
Blueberry Dessert
Simply Strawberries
Lemony Chops (pork or lamb, using tomato juice)
Mom's Applesauce-Cinnamon Salad
Ham Salad (using bologna or ham)
Crockpot Ring Bologna with Sauerkraut (or Kielbasa)
Bologna Spread
Old Fashioned Rice Pudding
Grits and Texas Cookin'
Chocolate Tea Bread
Mushroom Potatoes
Choucroute Garni (crock pot)
Granny's Beef and Vegetable Soup (crock pot)
Hobo Salad (using pork and beans)
Easy Slow Baked Beef Cubes
Bleu Cheese Sour Cream Dressing or Dip
Broccoli Noodle Side Dish (with garlic and mushrooms)
The Greens Restaurant Warm Red Cabbage Salad
Carrot and Raisin Salad (WW, serves 2)
Broccoli with Lemon Cream Sauce
7 Layer Salad
Hazelnut Vinaigrette
Vegan-Corn Salad with Cilantro Dressing
Hot Beef and Hazelnut Salad
Homemade Lemon Oil
Oysters Casino
Oysters Rockefeller
Oyster Pie
Baked Oysters
Great Bread Pudding (with nuts and dried fruit)
BANANA-NUT-CHIP ICE CREAM
"I just made this and it's quite good. It's inspired by Ben & Jerry's Chunky Monkey, one of my favorite flavors, but the recipe is my own adaptation after looking at banana ice cream recipes in several cookbooks."
4 overripe bananas
1 Tbsp lemon juice
1 tsp vanilla extract
1 cup sugar
2/3 cup milk, chilled
1 1/3 cups heavy (whipping) cream, chilled
1/2 cup walnuts, coarsely chopped
1/2 cup chocolate chips
Peel the bananas and cut into chunks. Puree in blender with the lemon juice. Add vanilla and sugar and blend until smooth. Add milk and blend again, briefly. Add cream, blend thoroughly.
Churn in ice-cream machine according to manufacturer's instructions. A few minutes before finished, add nuts and chocolate chips; continue churning.
Makes 1 generous quart
Source: rec.food.recipes, Sandi F. in Fayetteville, Arkansas, 1995
HAM SALAD
From: Velma
I made a dressing of chopped sweet pickles--you could use sour if you prefer, some mayonnaise, about 1 tsp. prepared mustard, and if you like it a little more tart and a tiny bit of vinegar and sugar in equal proportions. Like I said if I have peanuts in the house, which I don't most of the times, I grind some in it, too. I had chicken salad last evening, and I put some celery in it, but left out the mustard.
TUNA SALAD (CHAT)
From: Risa G.
I make Tuna Salad and I put curry powder, onions and celery in it. I always put it on some kind of interesting bread. My husband was brought up on Wonder Bread but we NEVER ate that in our house. We always had some kind of whole wheat bread and a bread from the bakery -- usually rye or marble rye. His mom makes tuna salad with tooooo much mayo. I can never eat it. I just say I'm not hungry. She puts in onion but that is it. Cookie, I also used to have shepherd's pie with hamburger and corn aside from the mashed potatoes. God, I haven't thought about shepherd's pie in a thousand ages. Yum is right.
BASIC WHIPPED CREAM DESSERT TOPPING
Source: Lyn Belisle
From: Favorite Foods No-Fat Cooking by Norman Rose
1 teaspoon unflavored gelatin
3 tablespoons of boiling water
1/2 cup evaporated fat free milk, chilled
1/2 tablespoon sugar or 1 packet sweetener
1/2 teaspoon liquid butter flavor*
Dissolve gelatin in 3 tablespoons of boiling water, then cool.
Combine with remaining ingredients and beat in a mixing bowl until cream holds its peak.
*Replace the liquid butter flavor with 1/2 teaspoon of one the following extracts for variations: rum flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add 1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.
BUFFALO CHICKEN SALAD WITH BLUE CHEESE DRESSING
Source: unknown
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the Durkee's.
Bake off the chicken at 350 degrees F until cooked through, and no pink shows. Let cool.
Tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipe (we really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese dressing set in the fridge at least overnight.
EASY CINNAMON ROLLS
Source: rec.food.cooking, Nyani-Iisha Martin
1 box Jiffy Buttermilk Biscuit Mix (use a mix, not canned dough)
4 tablespoons softened butter or stick margarine
6 tablespoons brown sugar, crumbled finely
1/2 tsp ground cinnamon, or to taste
Make the dough; roll or pat it out into a rectangle or square about 1/3 inch thick (not exactly; just, 2/3 thinner than normal.)* Slightly dampen a paper towel and brush it over the top surface to remove excess flour; spread it evenly with the butter, and sprinkle on the sugar and the cinnamon, using all of the ingredients. Roll up, dusting off excess flour on the way, and slice into 2/3 inch thick rounds, using a sawing motion on the knife.
Bake as directed on the box for biscuits.
*The dough rolls more easily and manageably when cold.
SPINACH AND BACON SALAD
From: CarolB
"Here is my best friend's recipe which I will share to celebrate. (And it would be good with cheese enchiladas)."
FOR THE SALAD:
1 (10 ounce) package fresh spinach, cleaned and chilled
6 slices bacon, crisped and drained (reserve drippings)
2 or more tablespoons sesame seeds
1 or 2 hard boiled eggs, chopped fine
FOR THE DRESSING:
Reserved bacon drippings
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1 tablespoon soy sauce
Toss ingredients for the salad together; set aside.
Mix dressing ingredients together in a saucepan and heat to bubbling; simmer 2 minutes. Pour over salad while dressing is still hot.
Lazy Pita Bread (using frozen bread dough)
Source: Rund, Sharen
My sister has found a "lazy" way to make pita.
Buy the frozen loaves of bread take one loaf (white or wheat, defrosted according to package directions). Divide the loaf into 6 pieces flatten each piece. Place on cookie sheets; let stand about 30 minutes.
Bake on middle rack of preheated 500 degree F oven for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350 degrees F for 10 minutes or wrapped in a paper towel in the microwave.
GLAZED STRAWBERRY LEMON STREUSEL MUFFINS
Lemon Streusel Topping (recipe follows)
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup butter or margarine, melted
1 egg
1 1/2 cups fresh strawberries quartered
1 tsp grated lemon peel
Lemon Glaze (recipe follows)
Preheat oven to 375 degrees F. Grease 12 muffin pan cups.
Prepare Lemon Streusel Topping; set aside.
In bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping.
Bake for 20-25 minutes or until done. Remove from pans and set on a rack.
Prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 tsp ground cinnamon
1 tsp grated lemon peel
2 Tbsp butter or margarine, melted.
In medium bowl, combine all ingredients for the streusel; stir until mixture is crumbly.
LEMON GLAZE
1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice
In small bowl, combine sugar and lemon juice; stir until smooth.
Makes 12 muffins
LIME BREAD
3 cups flour
3/4 cup plus 2 tablespoons sugar, divided use
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 1/2 cups milk
1 beaten egg
1/4 cup oil
1/4 cup plus 1 tablespoon lime juice, divided use
2 tsp. grated lime peel (optional)
Sift flour, 3/4 cup sugar, baking powder, salt and baking soda together in large mixing bowl.
Combine milk, egg, oil, 1/4 cup lime juice and lime peel in small bowl. Add to dry ingredients all at once. Stir until moistened. Place in a greased 9x5x3 inch loaf pan.
Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to rack.
Combine the remaining 2 tablespoons sugar and remaining 1 tablespoon lime juice. Spoon this glaze over top of warm loaf. Cool completely. Wrap well. Store overnight for easier slicing.
VARIATION:
Lemon juice and peel may be substituted.
BLUEBERRY DESSERT
From: CarolB
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1 stick (1/2 cup) butter, melted
1/2 cup powdered sugar
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 eggs
FOR THE TOPPING:
1 (20 ounce) can blueberry pie filling
1 (9 ounce) carton Cool Whip, thawed
Mix ingredients for the crust together and press into a 13x9-inch buttered baking pan; set aside.
Mix ingredients for the filling together and spread on crust.
Bake at 350 degrees F for 25 minutes. Cool then refrigerate until chilled.
Spread pie filling over the top. Spread Cool Whip over all. Chill.
SIMPLY STRAWBERRIES
From: Linda
If you like fresh strawberries, try this very easy one. It's very simple and very elegant at the same time. It will remind you of cheesecake. I served it to guest from Japan and they went wild over it.
Fresh strawberries, washed, and dried
1 cup sour cream
1 cup firmly packed brown sugar
Place strawberries, sour cream, and brown sugar in separate bowls. To serve, let each guest dip a strawberry into sour cream and then into brown sugar.
LEMONY CHOPS
2 pounds lamb chops (or pork chops)
2 lemons, unpeeled, sliced
1 onion, sliced
1 green bell pepper, sliced
1 tsp. salt (or to taste)
2 cups tomato juice
Butter or margarine
Place chops in a large pot. Cover meat with sliced lemon, onion and pepper. Sprinkle salt over all, pour in tomato juice, and dot with butter.
Cover tightly and simmer for 1 1/2 hours (or until thoroughly cooked.)
Makes 6 servings
Source: HS.Roch811sd
MOM'S APPLESAUCE-CINNAMON SALAD
From: CarolB
Here is one my Mom used to make at Christmas.
1 package red jello
1/2 cup red hots
1 cup boiling water
2 1/2 cups applesauce
Mix above and pour half of mixture into 9x9 pan. Congeal. (Keep other half at room temperature)
Mix:
1 (8 ounce) package cream cheese, softened
1/2 cup chopped nuts (pecans)
2 tablespoons mayonnaise
Spread cream cheese mixture over congealed salad and reserved jello mixture over. Chill until firm.
Christmas memories!
Velma: That really does sound good, Carol, I put red hots in my apple butter for the cinnamon flavor, and since my apples cook up light and smooth, it really looks pretty in the jars. I put it in jars with a handle, and will make a fancy cap cover, and give it away as gifts. (Store in refrigerator)
HAM SALAD
1 lb. bologna or ham
1 cup pickle relish
1 cup salad dressing, as needed (Miracle Whip type)
Grind meat; stir in relish and salad dressing. Good for sandwiches. Also for stuffed tomatoes, etc.
CROCKPOT RING BOLOGNA WITH SAUERKRAUT
1 (1 lb.) bag sauerkraut (or 2 cans sauerkraut, drained)
1 medium onion, chopped
1 medium potato, peeled and grated
1 sm. apple, peeled cored and finely chopped
4 strips cooked bacon, chopped
1 tbsp. vinegar
2 tbsp. brown sugar
1 ring bologna (or Kielbasa)
Mix together all ingredients except ring bologna. Place in bottom of crockpot. Place ring bologna on top.
Cover crock pot and cook on LOW for 6 to 8 hours.
BOLOGNA SPREAD
2 lb. chunk bologna
1/2 to 1 cup Miracle Whip salad dressing
1 small onion
6 hard boiled eggs
3/4 cup relish
Grid the bologna, onions, eggs in a bowl. Add relish and serve on bread or crackers.
Velma: I freeze some of my apples, and they cook up into a pretty light apple sauce. I leave a little peel on some and have fried apples with sausage and biscuits -- have never gotten into the grits bit -- never had them when I grew up.
OLD FASHIONED RICE PUDDING
From: Kate
4 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp salt
1/2 cup raisins
1 tsp. vanilla
In a saucepan, combine milk, rice, sugar, and salt. Bring to a boil over medium heat stirring constantly. Cover, lower heat and simmer about 20 minutes or until rice is done. Pour into a greased 1 1/2 quart baking dish.
Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla. Cover and bake for 15 minutes longer. Sprinkle with cinnamon if desired. Serve warm or chilled.
Grits
Source: The Wide, Wide World of Texas Cooking by Morton G. Clark
To Cook Grits:
Place 4 cups water and 1 tsp. salt in the top of a double boiler. Bring this to a full boil over direct heat. Very slowly, without stopping the boil, scatter in 1 cup hominy grits. Continue to cook over direct
heat about 2 minutes longer. Place pan over hot water. Stir gently; cover and cook until done . . . 10 to 20 minutes. If the grits seem to dry, add the least bit of boiling water ... but not too much. Do NOT overcook.
Just before serving, if desired, stir in a heaping tablespoonful of butter. Serve (with additional butter) with ham, sausage or bacon and eggs.
Fried grits can be made by spreading the grits in a shallow cake pan and allow to cool. Cut into squares and fry in hot oil on both sides until golden brown. Fried Grits should be served with ham, sausage, bacon, pork, Fried Chicken or Fried Fish. Recipe makes about 4 1/2 cups grits. If fried this will serve 4.
Texas Cookin'
I'm goin' down to Austin, Texas
I'm goin' down to save my soul
Get that bar-b-que and chili
Eat my fill come back home
I'm gonna take my baby with me
We gonna have a high ol' time
We gonna eat till we get silly
Sho' do make a beer taste fine
Chorus:
Oh my, momma ain't that Texas cookin' something
Oh my, momma it'll stop yo' belly and backbone bumpin'
Oh my, momma ain't that Texas cookin' good
Oh my, momma eat it every day if I could
I know a man that cook armadillo
Tastes so good he calls it pie
I know a woman makes pan dulce
Tastes so good it gets you high
Get them enchiladas greasy
Get them steaks chicken fried
Sho' do make a man feel happy
To see white gravy on the side
Chorus
I know a place that got fried okra
Beat anything I ever saw
I know a man that cook cabrito
It must be against the law
We gonna get a big ol' sausage
A big ol' plate of ranch style beans
I could eat the heart of Texas
We gonna need some brand new jeans
Chorus
Guy Clark
Garry Howard - Cambridge, MA
CHOCOLATE TEA BREAD
From: Kate
1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cups sugar
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
3/4 tsp. salt
1/4 tsp. baking powder
1 cup (6oz.) semi-sweet chocolate chips
1/3 cup chopped walnuts
FOR THE GLAZE:
1/2 cup confectioner's sugar
1 to 2 Tbsp. milk
1/4 tsp. vanilla
pinch of salt
In mixing bowl, combine applesauce, shortening, eggs, water, and sugar. Beat on low speed for 30 seconds; set aside.
Combine flour, cocoa powder, salt and baking powder; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 minutes, scraping bowl occasionally.
Fold in the chocolate chips and nuts. Pour into greased and floured 9x5-inch loaf pan.
Bake at 350 degrees F for 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Combine glaze ingredients. Drizzle over bread.
MUSHROOM POTATOES
From: Kate
1 (10 3/4oz.) can cream of mushroom soup
1/2 cup milk
1 large onion, chopped
4 medium potatoes; peeled, diced, and cooked
paprika
In a bowl, combine (undiluted) soup, milk, and onions. Stir in the potatoes. Pour into a 1 1/2 quart baking dish that has been coated with non-stick cooking spray. Sprinkle with paprika.
Bake uncovered at 350 degrees F for 30 minutes or until bubbly.
CHOUCROUTE GARNI
Makes 8 servings
3 lbs sauerkraut
2 slices bacon, diced
2 onions, chopped
4 pork chops
2 apples
2 garlic cloves, crushed
8 peppercorns
1 cup white wine
2 lb sausage (mild Italian sausages, bratwurst, or kielbasa)
Hot cooked noodles (optional, for serving)
Place sauerkraut in strainer. Rinse under cold water. Drain well; set aside.
Using a large frying pan, saute bacon with onions and chops until meat is browned.
Peel and dice apples. Place sauerkraut and apples in crockpot. Arrange chops and onions on top. Add garlic, peppercorns, and wine.
Cover crock pot and cook on LOW 4-6 hours. Add sausages. Cover crock pot and cook on LOW 1 hour longer.
Serve over noodles, if desired.
GRANNY'S BEEF AND VEGETABLE SOUP
"This recipe is great for '9 to 5' people, because you can put it on before you go to work and come home to a house that smells like Granny's!"
1lb. beef stew cubes, lightly floured
3 carrots, chopped
1 medium onion, sliced or diced
3 celery sticks, chopped
2 potatoes, chopped into cubes
1 (28 oz) can whole tomatoes, undrained
2 beef bouillon cubes (dissolved in a cup of hot water)
1 tsp. Mrs. Dash table blend
1/2 tsp. freshly ground black pepper
1/2 tsp. parsley flakes
water (as needed)
If desired, brown the beef cubes in some oil in a skillet.
Put all ingredients except water in a crock pot. Add water till it's almost to the top of the crock.
Cover crock pot, turn on LOW and let it cook 6 to 8 hours and that's it!
Source: Jamie Robb
HOBO SALAD
1 (2 lb. 10 oz.) can pork and beans
1/2 cup chopped onion
1/2 cup chopped celery (leaves preferred)
1 small clove garlic, minced
1/2 cup chopped carrots
1/2 cup olive oil
1/2 cup apple cider vinegar
Salt and pepper to taste
Mix all ingredients together well. Marinate for at least 2 hours in refrigerator before serving.
EASY SLOW BAKED BEEF CUBES
"I'd like to throw this your way -- want something that is so simple it's embarrassing?"
1 1/2 lbs (1+ inches thick) top sirloin or London broil.
1 (10 3/4 oz) can condensed cream of mushroom soup
Preheat oven to 275 degrees F (yes 275). "Pam" a 1 1/2 to 2 quart casserole
Trim off most of the fat, then cut meat into cubes (depending on how thick it is) arrange it in the casserole. Dump the (undiluted) soup over all spread it out a bit and leave it.
Cover and place in the oven and cook for 4 (yes 4) hours!! After 3 1/2 hours remove the cover and let it cook for the remaining 30 minutes "to brown up"
It's so simple, unbelievable and fantastic!! Served with a baked or mashed potatoes and some home cooked "fresh" green beans -- a marriage made in heaven!!
Source: Sneaky Pete
BLUE CHEESE SOUR CREAM DRESSING
Source: Elaine Erdo
Makes 2 cups
"Make this the day ahead to give it more time to mellow. Usually we can't wait long enough for that! It makes a great salad dressing and a superb dip for crudities."
1 cup sour cream
1/4 cup salad oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1 to 2 cups blue cheese, crumbled
Put all ingredients (except cheese) into a blender or food processor. Cover, process until well blended. Stop - add 1/2 of the blue cheese. Process again until mixed thoroughly.
Pour mixture into bowl and put remaining cheese on top and stir lightly into dressing.
BROCCOLI NOODLE SIDE DISH
From: Kate
6 cups (8 oz.) uncooked wide noodles
3 or 4 garlic cloves, minced
oil (as needed)
4 cups broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. pepper
1 tsp. salt
Cook noodles according to package directions; drain.
In skillet, saute garlic in oil until tender. Add broccoli, saute for 4 minutes. Add mushrooms, thyme, pepper and salt. Saute for 2-3 minutes.
Add noodles to broccoli mixture; Stir gently over low heat until heated through.
WARM RED CABBAGE SALAD
Source: The Greens Cookbook by Deborah Madison
Makes 4-6 servings
"The cabbage is cooked just enough to soften it, then tossed with apple, goat cheese and roasted walnuts. This is a very nice salad for fall when both walnuts and apples are newly harvested. For variation in flavor and color, mix the cabbage with other greens, such as spinach or curly endive."
15 to 20 walnuts (about 3/4 cup, shelled)
2 teaspoons walnut oil, or possibly an inexpensive oil
Salt and pepper
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces (feta will work)
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh marjoram
Preheat oven to 350 degrees F.
Cram the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Spread on a baking sheet and toast them in the oven for 5-7 minutes or until they begin to smell nutty. Then remove them from the oven and let them cool.
Quarter the cabbage and remove the core. Cut the wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Next add the cabbage, and continue cook for about 2 minutes or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, freshly ground black pepper, and more vinegar, if necessary, to sharpen the flavors.
Add the goat cheese, apple, herbs, and walnuts. Toss briefly and carefully before serving.
This salad was inspired by Jeremiah Tower. His version uses plenty of pancetta, we use apples.
CARROT AND RAISIN SALAD (WW, SERVES 2)
Source: rec.food.recipes/D. R. Lindgard
2 cup carrots; grated
1/2 cup crushed pineapple (no sugar)
2 tbsp raisins
1 tbsp lemon juice
1/4 cup low-fat yogurt
2 tbsp reduced-calorie mayonnaise
1 packet equal (sweetener)
2 tsp shredded coconut (for garnish)
In medium bowl, combine carrots, pineapple, raisins and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
Makes 2 servings
Per serving:
2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange
180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.
BROCCOLI WITH LEMON CREAM SAUCE
From: Maryan
Makes 6 servings
500g broccoli (about 1 lb)
paprika
FOR THE SAUCE:
4 oz sour cream
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp French mustard
Very generous pinch of finely grated lemon rind
Trim and slice broccoli lengthways. Poach in a little water until tender. To retain the bright colour, do not overcook. Chop coarsely, place in serving dish and keep warm.
Combine ingredients for sauce in a small saucepan, and heat gently while stirring. Do not allow to boil. When hot, pour over broccoli, just with paprika and serve.
7 LAYER SALAD
From: CarolB
This is soooo good! Excellent for potlucks.
Layer in large salad bowl in the following order:
1 head lettuce, chopped
1 bunch cauliflower florets
1 (14 ounce) package frozen green peas
1 pound bacon, fried crisp and crumbled
Shredded cheddar cheese (about 1 cup or more)
Top this with:
1 (30 ounce) jar Hellmann's mayonnaise (spread to edges)
1 package DRY Hidden Valley Ranch dressing (sprinkle over top)
Cover and chill for 24 hours.
Velma: Carol, this is my most favorite salad, all that mayonnaise and all. You are right, it goes over well at potlucks, and be fixed the night before, giving you more free time to enjoy the occasion.
HAZELNUT VINAIGRETTE
From: Linda
Makes 1 cup
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin olive oil
In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil, and olive oil. Store, covered, in refrigerator. Serve at room temperature.
VEGAN-CORN SALAD WITH CILANTRO DRESSING
Source: Judy Mingram
"I think this is from McDougal's and it tastes even better than it sounds!"
1/4 cup wine
2 cups whole kernel corn (fresh is exceptional, canned, especially Green Giant, is still really good)
1/2 tsp minced garlic
3/4 cup finely chopped red and green bell pepper
1/2 cup finely chopped red onion
FOR THE DRESSING:
2 Tbsp rice vinegar
2 tsp lime juice
2 tsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
1/8 tsp ground cayenne pepper (optional)
Salt and ground black pepper
In a medium-sized non-stick frying pan, heat the wine and braise the corn and garlic on medium high heat until wine is totally evaporated.
Toss in the bell pepper and onion and toss for 3 minutes. Remove and let cool.
Combine dressing ingredients and toss with corn and peppers. Best served at room temperature. Keeps in fridge for several days.
HOT BEEF AND HAZELNUT SALAD
From: Kathy
Makes 4 servings
I have a salad that calls for hazelnuts, but I have not been able to find them. I've just been substituting walnuts.
1 lb. sirloin steak, sliced across grain into thin strips
FOR THE MARINADE:
1/4 cup sliced green onions
2 garlic cloves, minced
2 tbsp. soy sauce
1 tbsp. veg. oil
1 tbsp. water
FOR THE DRESSING:
2 tbsp. cider vinegar
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 garlic clove, minced
1 tsp sugar
1/4 tsp. curry powder
1/4 tsp. ground ginger
FOR THE SALAD:
8 to 10 cups torn salad greens
1/4 cup coarsely chopped toasted hazelnuts (or walnuts)
Sliced green onions
Chopped sweet red or green bell peppers
Marinate beef in glass bowl at room temperature for 30 minutes.
Mix ingredients for the dressing together; set aside.
Place greens in salad bowl; refrigerate.
In skillet over high heat brown beef. Drain; add beef to greens.
In same skillet heat dressing. Pour over salad and toss top with onion, nuts and peppers. Serve immediately.
HOMEMADE LEMON OIL
Source: Pamela White
I am always waiting for our local market to have one of its 10 cent lemon sales because I love to make lemon oil.
I usually peel about 6 lemons, roll over them a few times with a rolling pin, and then soak them for a few days in several cups of good olive oil. (I save the pulp for lemonade).
I've found that I often don't need to use fresh lemon juice now for recipes that call for both oil and lemon juice. And its great for sauteing every thing from veggies to chicken.
OYSTERS CASINO
From: Linda
Makes 2 servings
Oyster lovers delight!
1 pint oysters
1/2 cup minced green bell pepper
1/2 cup minced onion
3 bacon slices, minced
1 clove garlic, minced
Pepper to taste
1/2 cup bread crumbs
3 tablespoons lemon juice
Preheat oven to 350 degrees F.
Drain oysters and place into a 13x9-inch baking dish. Sprinkle with bell pepper, onion, bacon, garlic, and pepper. Sprinkle bread crumbs over all and then sprinkle with lemon juice.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven and serve immediately.
OYSTERS ROCKEFELLER
From: Kate
1 bunch spinach, washed
1 bunch green onion tops
1 parsley bunch leaves
1 rib celery, minced
1/2 cup butter or margarine, melted
1 juice of lemon
rock salt
36 oysters in shells
Using food processor, process spinach, onion tops and parsley until
fine.
Mix with celery, melted butter and lemon juice.
Half fill 6 pie plates with rock salt. Place 6 oysters on half shell in each plate on top of the salt; cover each oyster with 1 teaspoon vegetable mixture.
Place plates under broiler; cook until edges of oysters curl, then serve immediately.
OYSTER PIE
From: Kate
Pastry for 1 (9-inch) 2-crust pie
2 tbsp all-purpose flour
1 quart medium oysters, freshly shucked
1/4 cup chopped scallions
2 tbsp chopped fresh parsley
1/4 tsp salt
2 tbsp butter or margarine
1/2 tsp tabasco sauce
Prepare pastry. Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour.
Drain oysters; reserve 1/4 cup oyster juice. Turn oysters into pastry-lined pie plate; top with scallions, parsley and salt, then dot with butter.
Combine reserved oyster juice and Tabasco; pour over oysters, then sprinkle with remaining 1 tablespoon flour.
Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking. Place pastry over oysters; seal and flute edge.
Bake in preheated 350 degree F oven 50 minutes, or until pastry is golden brown.
BAKED OYSTERS
From: Kate
"If you wish, prepare the dish and refrigerate it for several hours before baking. Or, on the other hand, you can cut and brown the bread cubes ahead of time. The rest can be finished in minutes, once the bread is browned."
4 cups firm white bread (Italian or French or sourdough)
1/2 cup butter
salt and ground cayenne pepper
1 pint raw oysters, well drained*
1 tbsp lemon juice
1 small onion, grated
1/2 cup heavy (whipping) cream
Paprika
Remove the crusts from the bread. Cut the bread into quarter-inch cubes. In a large skillet, melt half the butter. Add 2 cups of bread cubes and toss over LOW HEAT until they're golden-brown. Sprinkle the cubes lightly with salt and cayenne, stirring constantly. Brown the remaining cubes in the remaining butter. Sprinkle again with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with 1/3 of the bread cubes; top the bread evenly with half the oysters, sprinkle with salt and cayenne, half the lemon juice and half the onion. Cover with 1/3 of the bread cubes and sprinkle with salt, cayenne, the rest of the lemon juice and the onion. Pour in the cream, and top with the last third of the bread cubes. Sprinkle with paprika to make pretty.
Bake at 325 degrees F for 25 to 35 minutes and serve *immediately*.
*This dish can be made with oysters of *any* size. While fresh ones ARE best, thawed, frozen oysters *may* be used.
GREAT BREAD PUDDING
From: Kate
"You may divide this recipe in half (put equally into two smaller pans) and freeze one before baking for eating later."
8 cups chunks of bread, about 12 slices of day old bread (or try old hot dog or hamburger buns, whole grain bread, French bread or what have you.)
2/3 cup raisins*
2/3 cup prunes, snipped into small pieces*
2/3 cup walnuts, chopped
6 Tbsp butter, cut into small chunks
6 eggs, lightly beaten
1 Tbsp vanilla extract
1/2 tsp salt
5 cups whole milk
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
Very hot water (for the pan)
Oven a 350 degrees F and have ready a roasting pan large enough to contain the baking dish. Liberally grease a (if you have it) glass 13x9-inch baking dish.
Distribute the bread chunks evenly in the greased dish. Evenly sprinkle the raisins, prunes, walnuts and chunks of butter over the top of the bread chunks.
In another bowl mix together the eggs, vanilla, salt, whole milk, brown sugar and cinnamon. Pour this mixture carefully over the bread mixture in the dish.
Place the baking dish in the large roaster you have ready and then pour the hot water in the roaster until it comes halfway up the side of the baking dish.
Place in the middle of the oven and bake for about 45 minutes. A knife, when inserted in the center of the pudding should just barely come out clean (even a little wet) and the top should be nicely browned and the pudding should have risen and be noticeably fluffier.
*Substitute any desired dry fruit for the prunes or raisins (currants for the raisins, cut up dried apricots for the prunes).
Recipe Swap - June 27, 1997
RECIPES IN THIS FILE:
Banana-Nut-Chip Ice Cream
Ham Salad
Tuna Salad (chat)
Basic Whipped Cream Dessert Topping
Buffalo Chicken Salad with Blue Cheese Dressing
Easy Cinnamon Rolls (using biscuit mix)
Spinach and Bacon Salad
Glazed Strawberry Lemon Streusel Muffins
Lime Bread with Lime Glaze
Blueberry Dessert
Simply Strawberries
Lemony Chops (pork or lamb, using tomato juice)
Mom's Applesauce-Cinnamon Salad
Ham Salad (using bologna or ham)
Crockpot Ring Bologna with Sauerkraut (or Kielbasa)
Bologna Spread
Old Fashioned Rice Pudding
Grits and Texas Cookin'
Chocolate Tea Bread
Mushroom Potatoes
Choucroute Garni (crock pot)
Granny's Beef and Vegetable Soup (crock pot)
Hobo Salad (using pork and beans)
Easy Slow Baked Beef Cubes
Bleu Cheese Sour Cream Dressing or Dip
Broccoli Noodle Side Dish (with garlic and mushrooms)
The Greens Restaurant Warm Red Cabbage Salad
Carrot and Raisin Salad (WW, serves 2)
Broccoli with Lemon Cream Sauce
7 Layer Salad
Hazelnut Vinaigrette
Vegan-Corn Salad with Cilantro Dressing
Hot Beef and Hazelnut Salad
Homemade Lemon Oil
Oysters Casino
Oysters Rockefeller
Oyster Pie
Baked Oysters
Great Bread Pudding (with nuts and dried fruit)
BANANA-NUT-CHIP ICE CREAM
"I just made this and it's quite good. It's inspired by Ben & Jerry's Chunky Monkey, one of my favorite flavors, but the recipe is my own adaptation after looking at banana ice cream recipes in several cookbooks."
4 overripe bananas
1 Tbsp lemon juice
1 tsp vanilla extract
1 cup sugar
2/3 cup milk, chilled
1 1/3 cups heavy (whipping) cream, chilled
1/2 cup walnuts, coarsely chopped
1/2 cup chocolate chips
Peel the bananas and cut into chunks. Puree in blender with the lemon juice. Add vanilla and sugar and blend until smooth. Add milk and blend again, briefly. Add cream, blend thoroughly.
Churn in ice-cream machine according to manufacturer's instructions. A few minutes before finished, add nuts and chocolate chips; continue churning.
Makes 1 generous quart
Source: rec.food.recipes, Sandi F. in Fayetteville, Arkansas, 1995
HAM SALAD
From: Velma
I made a dressing of chopped sweet pickles--you could use sour if you prefer, some mayonnaise, about 1 tsp. prepared mustard, and if you like it a little more tart and a tiny bit of vinegar and sugar in equal proportions. Like I said if I have peanuts in the house, which I don't most of the times, I grind some in it, too. I had chicken salad last evening, and I put some celery in it, but left out the mustard.
TUNA SALAD (CHAT)
From: Risa G.
I make Tuna Salad and I put curry powder, onions and celery in it. I always put it on some kind of interesting bread. My husband was brought up on Wonder Bread but we NEVER ate that in our house. We always had some kind of whole wheat bread and a bread from the bakery -- usually rye or marble rye. His mom makes tuna salad with tooooo much mayo. I can never eat it. I just say I'm not hungry. She puts in onion but that is it. Cookie, I also used to have shepherd's pie with hamburger and corn aside from the mashed potatoes. God, I haven't thought about shepherd's pie in a thousand ages. Yum is right.
BASIC WHIPPED CREAM DESSERT TOPPING
Source: Lyn Belisle
From: Favorite Foods No-Fat Cooking by Norman Rose
1 teaspoon unflavored gelatin
3 tablespoons of boiling water
1/2 cup evaporated fat free milk, chilled
1/2 tablespoon sugar or 1 packet sweetener
1/2 teaspoon liquid butter flavor*
Dissolve gelatin in 3 tablespoons of boiling water, then cool.
Combine with remaining ingredients and beat in a mixing bowl until cream holds its peak.
*Replace the liquid butter flavor with 1/2 teaspoon of one the following extracts for variations: rum flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add 1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.
BUFFALO CHICKEN SALAD WITH BLUE CHEESE DRESSING
Source: unknown
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the Durkee's.
Bake off the chicken at 350 degrees F until cooked through, and no pink shows. Let cool.
Tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipe (we really don't use recipes in catering)- basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese dressing set in the fridge at least overnight.
EASY CINNAMON ROLLS
Source: rec.food.cooking, Nyani-Iisha Martin
1 box Jiffy Buttermilk Biscuit Mix (use a mix, not canned dough)
4 tablespoons softened butter or stick margarine
6 tablespoons brown sugar, crumbled finely
1/2 tsp ground cinnamon, or to taste
Make the dough; roll or pat it out into a rectangle or square about 1/3 inch thick (not exactly; just, 2/3 thinner than normal.)* Slightly dampen a paper towel and brush it over the top surface to remove excess flour; spread it evenly with the butter, and sprinkle on the sugar and the cinnamon, using all of the ingredients. Roll up, dusting off excess flour on the way, and slice into 2/3 inch thick rounds, using a sawing motion on the knife.
Bake as directed on the box for biscuits.
*The dough rolls more easily and manageably when cold.
SPINACH AND BACON SALAD
From: CarolB
"Here is my best friend's recipe which I will share to celebrate. (And it would be good with cheese enchiladas)."
FOR THE SALAD:
1 (10 ounce) package fresh spinach, cleaned and chilled
6 slices bacon, crisped and drained (reserve drippings)
2 or more tablespoons sesame seeds
1 or 2 hard boiled eggs, chopped fine
FOR THE DRESSING:
Reserved bacon drippings
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1 tablespoon soy sauce
Toss ingredients for the salad together; set aside.
Mix dressing ingredients together in a saucepan and heat to bubbling; simmer 2 minutes. Pour over salad while dressing is still hot.
Lazy Pita Bread (using frozen bread dough)
Source: Rund, Sharen
My sister has found a "lazy" way to make pita.
Buy the frozen loaves of bread take one loaf (white or wheat, defrosted according to package directions). Divide the loaf into 6 pieces flatten each piece. Place on cookie sheets; let stand about 30 minutes.
Bake on middle rack of preheated 500 degree F oven for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350 degrees F for 10 minutes or wrapped in a paper towel in the microwave.
GLAZED STRAWBERRY LEMON STREUSEL MUFFINS
Lemon Streusel Topping (recipe follows)
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup butter or margarine, melted
1 egg
1 1/2 cups fresh strawberries quartered
1 tsp grated lemon peel
Lemon Glaze (recipe follows)
Preheat oven to 375 degrees F. Grease 12 muffin pan cups.
Prepare Lemon Streusel Topping; set aside.
In bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping.
Bake for 20-25 minutes or until done. Remove from pans and set on a rack.
Prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 tsp ground cinnamon
1 tsp grated lemon peel
2 Tbsp butter or margarine, melted.
In medium bowl, combine all ingredients for the streusel; stir until mixture is crumbly.
LEMON GLAZE
1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice
In small bowl, combine sugar and lemon juice; stir until smooth.
Makes 12 muffins
LIME BREAD
3 cups flour
3/4 cup plus 2 tablespoons sugar, divided use
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 1/2 cups milk
1 beaten egg
1/4 cup oil
1/4 cup plus 1 tablespoon lime juice, divided use
2 tsp. grated lime peel (optional)
Sift flour, 3/4 cup sugar, baking powder, salt and baking soda together in large mixing bowl.
Combine milk, egg, oil, 1/4 cup lime juice and lime peel in small bowl. Add to dry ingredients all at once. Stir until moistened. Place in a greased 9x5x3 inch loaf pan.
Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to rack.
Combine the remaining 2 tablespoons sugar and remaining 1 tablespoon lime juice. Spoon this glaze over top of warm loaf. Cool completely. Wrap well. Store overnight for easier slicing.
VARIATION:
Lemon juice and peel may be substituted.
BLUEBERRY DESSERT
From: CarolB
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1 stick (1/2 cup) butter, melted
1/2 cup powdered sugar
FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 eggs
FOR THE TOPPING:
1 (20 ounce) can blueberry pie filling
1 (9 ounce) carton Cool Whip, thawed
Mix ingredients for the crust together and press into a 13x9-inch buttered baking pan; set aside.
Mix ingredients for the filling together and spread on crust.
Bake at 350 degrees F for 25 minutes. Cool then refrigerate until chilled.
Spread pie filling over the top. Spread Cool Whip over all. Chill.
SIMPLY STRAWBERRIES
From: Linda
If you like fresh strawberries, try this very easy one. It's very simple and very elegant at the same time. It will remind you of cheesecake. I served it to guest from Japan and they went wild over it.
Fresh strawberries, washed, and dried
1 cup sour cream
1 cup firmly packed brown sugar
Place strawberries, sour cream, and brown sugar in separate bowls. To serve, let each guest dip a strawberry into sour cream and then into brown sugar.
LEMONY CHOPS
2 pounds lamb chops (or pork chops)
2 lemons, unpeeled, sliced
1 onion, sliced
1 green bell pepper, sliced
1 tsp. salt (or to taste)
2 cups tomato juice
Butter or margarine
Place chops in a large pot. Cover meat with sliced lemon, onion and pepper. Sprinkle salt over all, pour in tomato juice, and dot with butter.
Cover tightly and simmer for 1 1/2 hours (or until thoroughly cooked.)
Makes 6 servings
Source: HS.Roch811sd
MOM'S APPLESAUCE-CINNAMON SALAD
From: CarolB
Here is one my Mom used to make at Christmas.
1 package red jello
1/2 cup red hots
1 cup boiling water
2 1/2 cups applesauce
Mix above and pour half of mixture into 9x9 pan. Congeal. (Keep other half at room temperature)
Mix:
1 (8 ounce) package cream cheese, softened
1/2 cup chopped nuts (pecans)
2 tablespoons mayonnaise
Spread cream cheese mixture over congealed salad and reserved jello mixture over. Chill until firm.
Christmas memories!
Velma: That really does sound good, Carol, I put red hots in my apple butter for the cinnamon flavor, and since my apples cook up light and smooth, it really looks pretty in the jars. I put it in jars with a handle, and will make a fancy cap cover, and give it away as gifts. (Store in refrigerator)
HAM SALAD
1 lb. bologna or ham
1 cup pickle relish
1 cup salad dressing, as needed (Miracle Whip type)
Grind meat; stir in relish and salad dressing. Good for sandwiches. Also for stuffed tomatoes, etc.
CROCKPOT RING BOLOGNA WITH SAUERKRAUT
1 (1 lb.) bag sauerkraut (or 2 cans sauerkraut, drained)
1 medium onion, chopped
1 medium potato, peeled and grated
1 sm. apple, peeled cored and finely chopped
4 strips cooked bacon, chopped
1 tbsp. vinegar
2 tbsp. brown sugar
1 ring bologna (or Kielbasa)
Mix together all ingredients except ring bologna. Place in bottom of crockpot. Place ring bologna on top.
Cover crock pot and cook on LOW for 6 to 8 hours.
BOLOGNA SPREAD
2 lb. chunk bologna
1/2 to 1 cup Miracle Whip salad dressing
1 small onion
6 hard boiled eggs
3/4 cup relish
Grid the bologna, onions, eggs in a bowl. Add relish and serve on bread or crackers.
Velma: I freeze some of my apples, and they cook up into a pretty light apple sauce. I leave a little peel on some and have fried apples with sausage and biscuits -- have never gotten into the grits bit -- never had them when I grew up.
OLD FASHIONED RICE PUDDING
From: Kate
4 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp salt
1/2 cup raisins
1 tsp. vanilla
In a saucepan, combine milk, rice, sugar, and salt. Bring to a boil over medium heat stirring constantly. Cover, lower heat and simmer about 20 minutes or until rice is done. Pour into a greased 1 1/2 quart baking dish.
Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla. Cover and bake for 15 minutes longer. Sprinkle with cinnamon if desired. Serve warm or chilled.
Grits
Source: The Wide, Wide World of Texas Cooking by Morton G. Clark
To Cook Grits:
Place 4 cups water and 1 tsp. salt in the top of a double boiler. Bring this to a full boil over direct heat. Very slowly, without stopping the boil, scatter in 1 cup hominy grits. Continue to cook over direct
heat about 2 minutes longer. Place pan over hot water. Stir gently; cover and cook until done . . . 10 to 20 minutes. If the grits seem to dry, add the least bit of boiling water ... but not too much. Do NOT overcook.
Just before serving, if desired, stir in a heaping tablespoonful of butter. Serve (with additional butter) with ham, sausage or bacon and eggs.
Fried grits can be made by spreading the grits in a shallow cake pan and allow to cool. Cut into squares and fry in hot oil on both sides until golden brown. Fried Grits should be served with ham, sausage, bacon, pork, Fried Chicken or Fried Fish. Recipe makes about 4 1/2 cups grits. If fried this will serve 4.
Texas Cookin'
I'm goin' down to Austin, Texas
I'm goin' down to save my soul
Get that bar-b-que and chili
Eat my fill come back home
I'm gonna take my baby with me
We gonna have a high ol' time
We gonna eat till we get silly
Sho' do make a beer taste fine
Chorus:
Oh my, momma ain't that Texas cookin' something
Oh my, momma it'll stop yo' belly and backbone bumpin'
Oh my, momma ain't that Texas cookin' good
Oh my, momma eat it every day if I could
I know a man that cook armadillo
Tastes so good he calls it pie
I know a woman makes pan dulce
Tastes so good it gets you high
Get them enchiladas greasy
Get them steaks chicken fried
Sho' do make a man feel happy
To see white gravy on the side
Chorus
I know a place that got fried okra
Beat anything I ever saw
I know a man that cook cabrito
It must be against the law
We gonna get a big ol' sausage
A big ol' plate of ranch style beans
I could eat the heart of Texas
We gonna need some brand new jeans
Chorus
Guy Clark
Garry Howard - Cambridge, MA
CHOCOLATE TEA BREAD
From: Kate
1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cups sugar
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
3/4 tsp. salt
1/4 tsp. baking powder
1 cup (6oz.) semi-sweet chocolate chips
1/3 cup chopped walnuts
FOR THE GLAZE:
1/2 cup confectioner's sugar
1 to 2 Tbsp. milk
1/4 tsp. vanilla
pinch of salt
In mixing bowl, combine applesauce, shortening, eggs, water, and sugar. Beat on low speed for 30 seconds; set aside.
Combine flour, cocoa powder, salt and baking powder; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 minutes, scraping bowl occasionally.
Fold in the chocolate chips and nuts. Pour into greased and floured 9x5-inch loaf pan.
Bake at 350 degrees F for 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Combine glaze ingredients. Drizzle over bread.
MUSHROOM POTATOES
From: Kate
1 (10 3/4oz.) can cream of mushroom soup
1/2 cup milk
1 large onion, chopped
4 medium potatoes; peeled, diced, and cooked
paprika
In a bowl, combine (undiluted) soup, milk, and onions. Stir in the potatoes. Pour into a 1 1/2 quart baking dish that has been coated with non-stick cooking spray. Sprinkle with paprika.
Bake uncovered at 350 degrees F for 30 minutes or until bubbly.
CHOUCROUTE GARNI
Makes 8 servings
3 lbs sauerkraut
2 slices bacon, diced
2 onions, chopped
4 pork chops
2 apples
2 garlic cloves, crushed
8 peppercorns
1 cup white wine
2 lb sausage (mild Italian sausages, bratwurst, or kielbasa)
Hot cooked noodles (optional, for serving)
Place sauerkraut in strainer. Rinse under cold water. Drain well; set aside.
Using a large frying pan, saute bacon with onions and chops until meat is browned.
Peel and dice apples. Place sauerkraut and apples in crockpot. Arrange chops and onions on top. Add garlic, peppercorns, and wine.
Cover crock pot and cook on LOW 4-6 hours. Add sausages. Cover crock pot and cook on LOW 1 hour longer.
Serve over noodles, if desired.
GRANNY'S BEEF AND VEGETABLE SOUP
"This recipe is great for '9 to 5' people, because you can put it on before you go to work and come home to a house that smells like Granny's!"
1lb. beef stew cubes, lightly floured
3 carrots, chopped
1 medium onion, sliced or diced
3 celery sticks, chopped
2 potatoes, chopped into cubes
1 (28 oz) can whole tomatoes, undrained
2 beef bouillon cubes (dissolved in a cup of hot water)
1 tsp. Mrs. Dash table blend
1/2 tsp. freshly ground black pepper
1/2 tsp. parsley flakes
water (as needed)
If desired, brown the beef cubes in some oil in a skillet.
Put all ingredients except water in a crock pot. Add water till it's almost to the top of the crock.
Cover crock pot, turn on LOW and let it cook 6 to 8 hours and that's it!
Source: Jamie Robb
HOBO SALAD
1 (2 lb. 10 oz.) can pork and beans
1/2 cup chopped onion
1/2 cup chopped celery (leaves preferred)
1 small clove garlic, minced
1/2 cup chopped carrots
1/2 cup olive oil
1/2 cup apple cider vinegar
Salt and pepper to taste
Mix all ingredients together well. Marinate for at least 2 hours in refrigerator before serving.
EASY SLOW BAKED BEEF CUBES
"I'd like to throw this your way -- want something that is so simple it's embarrassing?"
1 1/2 lbs (1+ inches thick) top sirloin or London broil.
1 (10 3/4 oz) can condensed cream of mushroom soup
Preheat oven to 275 degrees F (yes 275). "Pam" a 1 1/2 to 2 quart casserole
Trim off most of the fat, then cut meat into cubes (depending on how thick it is) arrange it in the casserole. Dump the (undiluted) soup over all spread it out a bit and leave it.
Cover and place in the oven and cook for 4 (yes 4) hours!! After 3 1/2 hours remove the cover and let it cook for the remaining 30 minutes "to brown up"
It's so simple, unbelievable and fantastic!! Served with a baked or mashed potatoes and some home cooked "fresh" green beans -- a marriage made in heaven!!
Source: Sneaky Pete
BLUE CHEESE SOUR CREAM DRESSING
Source: Elaine Erdo
Makes 2 cups
"Make this the day ahead to give it more time to mellow. Usually we can't wait long enough for that! It makes a great salad dressing and a superb dip for crudities."
1 cup sour cream
1/4 cup salad oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1 to 2 cups blue cheese, crumbled
Put all ingredients (except cheese) into a blender or food processor. Cover, process until well blended. Stop - add 1/2 of the blue cheese. Process again until mixed thoroughly.
Pour mixture into bowl and put remaining cheese on top and stir lightly into dressing.
BROCCOLI NOODLE SIDE DISH
From: Kate
6 cups (8 oz.) uncooked wide noodles
3 or 4 garlic cloves, minced
oil (as needed)
4 cups broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. pepper
1 tsp. salt
Cook noodles according to package directions; drain.
In skillet, saute garlic in oil until tender. Add broccoli, saute for 4 minutes. Add mushrooms, thyme, pepper and salt. Saute for 2-3 minutes.
Add noodles to broccoli mixture; Stir gently over low heat until heated through.
WARM RED CABBAGE SALAD
Source: The Greens Cookbook by Deborah Madison
Makes 4-6 servings
"The cabbage is cooked just enough to soften it, then tossed with apple, goat cheese and roasted walnuts. This is a very nice salad for fall when both walnuts and apples are newly harvested. For variation in flavor and color, mix the cabbage with other greens, such as spinach or curly endive."
15 to 20 walnuts (about 3/4 cup, shelled)
2 teaspoons walnut oil, or possibly an inexpensive oil
Salt and pepper
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces (feta will work)
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh marjoram
Preheat oven to 350 degrees F.
Cram the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Spread on a baking sheet and toast them in the oven for 5-7 minutes or until they begin to smell nutty. Then remove them from the oven and let them cool.
Quarter the cabbage and remove the core. Cut the wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Next add the cabbage, and continue cook for about 2 minutes or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, freshly ground black pepper, and more vinegar, if necessary, to sharpen the flavors.
Add the goat cheese, apple, herbs, and walnuts. Toss briefly and carefully before serving.
This salad was inspired by Jeremiah Tower. His version uses plenty of pancetta, we use apples.
CARROT AND RAISIN SALAD (WW, SERVES 2)
Source: rec.food.recipes/D. R. Lindgard
2 cup carrots; grated
1/2 cup crushed pineapple (no sugar)
2 tbsp raisins
1 tbsp lemon juice
1/4 cup low-fat yogurt
2 tbsp reduced-calorie mayonnaise
1 packet equal (sweetener)
2 tsp shredded coconut (for garnish)
In medium bowl, combine carrots, pineapple, raisins and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
Makes 2 servings
Per serving:
2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange
180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.
BROCCOLI WITH LEMON CREAM SAUCE
From: Maryan
Makes 6 servings
500g broccoli (about 1 lb)
paprika
FOR THE SAUCE:
4 oz sour cream
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp French mustard
Very generous pinch of finely grated lemon rind
Trim and slice broccoli lengthways. Poach in a little water until tender. To retain the bright colour, do not overcook. Chop coarsely, place in serving dish and keep warm.
Combine ingredients for sauce in a small saucepan, and heat gently while stirring. Do not allow to boil. When hot, pour over broccoli, just with paprika and serve.
7 LAYER SALAD
From: CarolB
This is soooo good! Excellent for potlucks.
Layer in large salad bowl in the following order:
1 head lettuce, chopped
1 bunch cauliflower florets
1 (14 ounce) package frozen green peas
1 pound bacon, fried crisp and crumbled
Shredded cheddar cheese (about 1 cup or more)
Top this with:
1 (30 ounce) jar Hellmann's mayonnaise (spread to edges)
1 package DRY Hidden Valley Ranch dressing (sprinkle over top)
Cover and chill for 24 hours.
Velma: Carol, this is my most favorite salad, all that mayonnaise and all. You are right, it goes over well at potlucks, and be fixed the night before, giving you more free time to enjoy the occasion.
HAZELNUT VINAIGRETTE
From: Linda
Makes 1 cup
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin olive oil
In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil, and olive oil. Store, covered, in refrigerator. Serve at room temperature.
VEGAN-CORN SALAD WITH CILANTRO DRESSING
Source: Judy Mingram
"I think this is from McDougal's and it tastes even better than it sounds!"
1/4 cup wine
2 cups whole kernel corn (fresh is exceptional, canned, especially Green Giant, is still really good)
1/2 tsp minced garlic
3/4 cup finely chopped red and green bell pepper
1/2 cup finely chopped red onion
FOR THE DRESSING:
2 Tbsp rice vinegar
2 tsp lime juice
2 tsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
1/8 tsp ground cayenne pepper (optional)
Salt and ground black pepper
In a medium-sized non-stick frying pan, heat the wine and braise the corn and garlic on medium high heat until wine is totally evaporated.
Toss in the bell pepper and onion and toss for 3 minutes. Remove and let cool.
Combine dressing ingredients and toss with corn and peppers. Best served at room temperature. Keeps in fridge for several days.
HOT BEEF AND HAZELNUT SALAD
From: Kathy
Makes 4 servings
I have a salad that calls for hazelnuts, but I have not been able to find them. I've just been substituting walnuts.
1 lb. sirloin steak, sliced across grain into thin strips
FOR THE MARINADE:
1/4 cup sliced green onions
2 garlic cloves, minced
2 tbsp. soy sauce
1 tbsp. veg. oil
1 tbsp. water
FOR THE DRESSING:
2 tbsp. cider vinegar
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 garlic clove, minced
1 tsp sugar
1/4 tsp. curry powder
1/4 tsp. ground ginger
FOR THE SALAD:
8 to 10 cups torn salad greens
1/4 cup coarsely chopped toasted hazelnuts (or walnuts)
Sliced green onions
Chopped sweet red or green bell peppers
Marinate beef in glass bowl at room temperature for 30 minutes.
Mix ingredients for the dressing together; set aside.
Place greens in salad bowl; refrigerate.
In skillet over high heat brown beef. Drain; add beef to greens.
In same skillet heat dressing. Pour over salad and toss top with onion, nuts and peppers. Serve immediately.
HOMEMADE LEMON OIL
Source: Pamela White
I am always waiting for our local market to have one of its 10 cent lemon sales because I love to make lemon oil.
I usually peel about 6 lemons, roll over them a few times with a rolling pin, and then soak them for a few days in several cups of good olive oil. (I save the pulp for lemonade).
I've found that I often don't need to use fresh lemon juice now for recipes that call for both oil and lemon juice. And its great for sauteing every thing from veggies to chicken.
OYSTERS CASINO
From: Linda
Makes 2 servings
Oyster lovers delight!
1 pint oysters
1/2 cup minced green bell pepper
1/2 cup minced onion
3 bacon slices, minced
1 clove garlic, minced
Pepper to taste
1/2 cup bread crumbs
3 tablespoons lemon juice
Preheat oven to 350 degrees F.
Drain oysters and place into a 13x9-inch baking dish. Sprinkle with bell pepper, onion, bacon, garlic, and pepper. Sprinkle bread crumbs over all and then sprinkle with lemon juice.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven and serve immediately.
OYSTERS ROCKEFELLER
From: Kate
1 bunch spinach, washed
1 bunch green onion tops
1 parsley bunch leaves
1 rib celery, minced
1/2 cup butter or margarine, melted
1 juice of lemon
rock salt
36 oysters in shells
Using food processor, process spinach, onion tops and parsley until
fine.
Mix with celery, melted butter and lemon juice.
Half fill 6 pie plates with rock salt. Place 6 oysters on half shell in each plate on top of the salt; cover each oyster with 1 teaspoon vegetable mixture.
Place plates under broiler; cook until edges of oysters curl, then serve immediately.
OYSTER PIE
From: Kate
Pastry for 1 (9-inch) 2-crust pie
2 tbsp all-purpose flour
1 quart medium oysters, freshly shucked
1/4 cup chopped scallions
2 tbsp chopped fresh parsley
1/4 tsp salt
2 tbsp butter or margarine
1/2 tsp tabasco sauce
Prepare pastry. Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour.
Drain oysters; reserve 1/4 cup oyster juice. Turn oysters into pastry-lined pie plate; top with scallions, parsley and salt, then dot with butter.
Combine reserved oyster juice and Tabasco; pour over oysters, then sprinkle with remaining 1 tablespoon flour.
Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking. Place pastry over oysters; seal and flute edge.
Bake in preheated 350 degree F oven 50 minutes, or until pastry is golden brown.
BAKED OYSTERS
From: Kate
"If you wish, prepare the dish and refrigerate it for several hours before baking. Or, on the other hand, you can cut and brown the bread cubes ahead of time. The rest can be finished in minutes, once the bread is browned."
4 cups firm white bread (Italian or French or sourdough)
1/2 cup butter
salt and ground cayenne pepper
1 pint raw oysters, well drained*
1 tbsp lemon juice
1 small onion, grated
1/2 cup heavy (whipping) cream
Paprika
Remove the crusts from the bread. Cut the bread into quarter-inch cubes. In a large skillet, melt half the butter. Add 2 cups of bread cubes and toss over LOW HEAT until they're golden-brown. Sprinkle the cubes lightly with salt and cayenne, stirring constantly. Brown the remaining cubes in the remaining butter. Sprinkle again with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with 1/3 of the bread cubes; top the bread evenly with half the oysters, sprinkle with salt and cayenne, half the lemon juice and half the onion. Cover with 1/3 of the bread cubes and sprinkle with salt, cayenne, the rest of the lemon juice and the onion. Pour in the cream, and top with the last third of the bread cubes. Sprinkle with paprika to make pretty.
Bake at 325 degrees F for 25 to 35 minutes and serve *immediately*.
*This dish can be made with oysters of *any* size. While fresh ones ARE best, thawed, frozen oysters *may* be used.
GREAT BREAD PUDDING
From: Kate
"You may divide this recipe in half (put equally into two smaller pans) and freeze one before baking for eating later."
8 cups chunks of bread, about 12 slices of day old bread (or try old hot dog or hamburger buns, whole grain bread, French bread or what have you.)
2/3 cup raisins*
2/3 cup prunes, snipped into small pieces*
2/3 cup walnuts, chopped
6 Tbsp butter, cut into small chunks
6 eggs, lightly beaten
1 Tbsp vanilla extract
1/2 tsp salt
5 cups whole milk
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
Very hot water (for the pan)
Oven a 350 degrees F and have ready a roasting pan large enough to contain the baking dish. Liberally grease a (if you have it) glass 13x9-inch baking dish.
Distribute the bread chunks evenly in the greased dish. Evenly sprinkle the raisins, prunes, walnuts and chunks of butter over the top of the bread chunks.
In another bowl mix together the eggs, vanilla, salt, whole milk, brown sugar and cinnamon. Pour this mixture carefully over the bread mixture in the dish.
Place the baking dish in the large roaster you have ready and then pour the hot water in the roaster until it comes halfway up the side of the baking dish.
Place in the middle of the oven and bake for about 45 minutes. A knife, when inserted in the center of the pudding should just barely come out clean (even a little wet) and the top should be nicely browned and the pudding should have risen and be noticeably fluffier.
*Substitute any desired dry fruit for the prunes or raisins (currants for the raisins, cut up dried apricots for the prunes).
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