Recipe: Assorted Recipes (41) - 10-22-97 Recipe Swap (updated)

41 ASSORTED RECIPES
Recipe Swap - October 22, 1997

RECIPES IN THIS FILE:
Jane's Red Applesauce
Barley, Wild Rice and Currant Pilaf
Vi's Cranberry Salad
Lime Gelatin Salad
Double Raspberry Salad
Apple Cider Salad
Autumn Jewels Gelatin Salad
Golden Glow Salad
Black Bean Salad with Oranges
Pineapple Upside-Down Cake
Pineapple Upside Down Cake
Pineapple Coconut Upside Down Cake
Martha Stewart's (Lexi's) Chocolate Chip Cookies
Vanilla Pudding and Pie Filling Mix
Sultry Summer Flan
Kitchen Tips
Winter Vegetable Soup
Garden Fresh Minestrone
Lite Cream of Veggie Soup
Creamy Pumpkin-Sherry Soup
Pumpkin Roll
Cake Mix Bread (bread machine)
Vinegar Pie
Mediterranean Marinade for Beef, Chicken, Seafood and Vegetables
Baste for Grilled Chicken
Honey Mustard Marinade
Lemon Marinade
Brandied Marinade
Garlic Honey Marinade
Red Wine Marinade
Caribbean Jerk Chicken
Seven Seas Simple Marinade
Creamy Fruited Lime Salad with Nuts
Cereal Ice Cream Squares
Orange Barbecued Ribs
Sweet and Sour Ribs
Szechuan Sweet and Sour Spareribs
Honey Spareribs
A Toddy for Vicki
Potted Shrimp
Reindeer Cookies

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JANE'S RED APPLESAUCE
Source: 1001 Low Fat Recipes by Sue Spitler
Makes 4 servings

3 Golden Delicious apples, but into eighths
1/2 cup fresh cranberries
1 tablespoon fresh orange juice concentrate
1 cinnamon stick
4 pecan halves, to garnish

Place all ingredients, except pecans in 1-quart measure and cover with well-vented plastic wrap. Microwave on HIGH 3 minutes. Stir, and microwave on HIGH 2 to 3 minutes more, until apples are soft.

Discard cinnamon stick, turn into food mill, and grind over bowl.

Chill until ready to serve and top with a few pecans.

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BARLEY, WILD RICE, AND CURRANT PILAF
Adapted from source: Best of Cooking Light Magazine - Holidays, December 1997
Makes 8 (1 cup) servings

1 cup pearl barley, uncooked
1/2 cup wild rice, uncooked
2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
1 1/3 cups finely chopped celery
1 cup finely chopped carrot
2 cloves garlic, minced
2/3 cup currants
4 cans (10 1/2 oz each) chicken broth
2 teaspoons dried rubbed sage
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 bay leaves
Toasted pine nuts (optional, to garnish)

Place barley and rice in a large skillet over medium heat. Cook 7 minutes or until lightly browned, stirring frequently. Place in a bowl; set aside.

Heat oil in skillet until hot. Add onion, celery, carrot, and garlic; stir well. Cover and cook over medium-low heat 8 minutes or until vegetables are tender.

Add barley mixture, currants, and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer mixture 50 minutes or until liquid is absorbed, stirring occasionally. Discard bay leaves.

Sprinkled with toasted pine nuts just before serving, if desired.

TO MAKE AHEAD:
The Barley, Wild Rice, and Currant Pilaf recipe can be made two days before serving - to serve, heat over medium-low heat, adding a small amount of water as needed to prevent sticking.

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VI'S CRANBERRY SALAD
Source: Vicki's Collection by Violet Witzke, Catonsville, Maryland
Makes 8 servings

2 packages (3 ounces each) cherry Jello
1 cup boiling water
1 (16 ounce) can whole cranberry sauce
1 (8 ounce) can crushed pineapple, drained
1/2 cup nuts, chopped

Spray a Tupperware Jello mold with a light coat of Pam.

In a medium bowl, dissolve both packages of Jello in 1 cup boiling water. Add cranberries; stir well. Add pineapple and nuts.

Pour into prepared mold and refrigerate until set.

Run under warm water (briefly) to release from mold.

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LIME GELATIN SALAD
Source: Taste of Home Magazine, December, 1995

1 (6 ounce) package lime flavored gelatin
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 cup lemon-lime soda
1/2 cup pecans, chopped
1 (8 ounce) container Cool Whip, thawed, divided use

Dissolve gelatin in 1 cup boiling water.

In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth.

Stir in remaining ingredients, except Cool Whip. Chill until mixture mounds slightly when dropped from a spoon.

Fold in three-fourths of the whipped topping. Pour into a 13x9x2-inch dish. Refrigerate for 3-4 hours or until firm.

Cut into squares; garnish with the remaining whipped topping.

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DOUBLE RASPBERRY SALAD
Source: Mrs. Harold T. Cook
Makes 8 servings

1 package raspberry jello
1 cup boiling water
1 (10 ounce) package frozen raspberries
1 (16 ounce) can whole cranberries

Dissolve Jello 1 cup in boiling water. Mix in raspberries and cranberries. Chill until firm.

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APPLE CIDER SALAD
Source: Jo Anne Merrill
Makes 6 servings

1/2 cup cold water
2 packages gelatin powder, unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups diced apples
1/4 cup black walnuts, chopped
1 tablespoon chopped fresh parsley
Lettuce leaves (for decoration)

Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.

Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved.

Lightly grease a 1 quart mold with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.

Chill remaining mixture until slightly thicker than consistency of unbeaten egg white.

Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set.

Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice.

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AUTUMN JEWELS GELATIN SALAD
Source: Jo Anne Merrill
Makes 12 servings

1 cup cranberries
2 apples
1/2 cup sugar
2 packages (3 ounces each) red jello
2 cups boiling water
1 cup water and/or fruit juice (apricot nectar, strawberry nectar etc.)
1 (15 ounce) can crushed pineapple, drained, reserve juice
1 cup diced celery
1/2 cup nuts, chopped (pecans, walnuts, or a mixture of both)

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice.

Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.

Combine gelatin with boiling water and stir until dissolved. Add enough water and/or fruit juice to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.

Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. Chill until firm.

Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

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GOLDEN GLOW SALAD
Source: Jo Anne Merrill
Makes 8 servings

"A tangy salad to serve with roast turkey or chicken. This is a recipe from Helen Jolly. She says this salad has a wonderfully different tang to it."

1 (3 ounce) package lemon gelatin
1 cup boiling water
1 cup cold water
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple, drained
1 cup shredded carrots
1/3 cup pecans, chopped
Lettuce (for serving)

Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar. Refrigerate until partially set.

Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well.

Refrigerate at least 3 hours until firmly set.

Cut into squares and serve on lettuce leaves.

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BLACK BEAN SALAD WITH ORANGES
Source: The Hamilton Spectator, August, 1993
Makes 4 servings

1/2 red onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup olive oil
Juice of 4 limes
1 jalapeno pepper, minced
3 garlic cloves, minced
1 tablespoon chopped fresh cilantro
2 teaspoons ground coriander
1 teaspoon ground cumin
2 oranges, peeled and sectioned
2 cups cooked black beans
Salt and pepper, to taste

Combine first nine ingredients in order in large bowl.

Toss in beans and oranges. Mix to coat. Season to taste with salt and pepper.

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PINEAPPLE UPSIDE-DOWN CAKE
From: Gourmet Magazine April, 1993

FOR THE TOPPING:
1/2 stick (1/4 cup) unsalted butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
FOR THE CAKE:
1 1/2 cups all-purpose flour
1 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup white granulated sugar
2 large eggs
1 tsp. vanilla
3/4 cup milk
Whipped cream or vanilla ice cream (for serving)

TO PREPARE THE TOPPING:
In a small bowl, stir together well the melted butter and the brown sugar and spread the mixture evenly in a well-buttered 9x2-inch round cake pan.

Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture. Set aside.

TO PREPARE THE CAKE:
Preheat the oven to 350 degrees F.

Into a bowl sift together the flour, baking powder, salt, and cinnamon.

In another bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly.

Bake the cake in the middle of the oven for 45-55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, then run a thin knife around the edge, and invert the cake onto a plate.

Serve the cake warm or at room temperature with the whipped cream or ice cream.

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PINEAPPLE COCONUT UPSIDE DOWN CAKE
Makes 10 servings

FOR THE TOPPING:
2/3 cup butter, divided use
3/4 cup packed light brown sugar
1 (8 ounce) can crushed pineapple
1 cup chopped pecans
1 cup flaked coconut
1 small jar maraschino cherries, drained
FOR THE CAKE:
1 1/3 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2/3 cup buttermilk
1 egg
1 tsp. vanilla
1 cup sugar

TO PREPARE THE TOPPING:
Melt 1/3 cup butter in 9-inch square pan and sprinkle the brown sugar over butter. Drain pineapple and spread over brown sugar. Spread the pecans, coconut and cherries over pineapple. Set aside.

TO PREPARE THE CAKE:
Sift dry ingredients together into bowl and cut in remaining butter. Add buttermilk, egg and vanilla and beat until smooth. Pour over pineapple mixture.

Bake at 350 degrees F for 45 minutes. Turn upside down on plate. Let stand a few minutes. Remove pan.

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LEXI'S FAVORITE CHOCOLATE CHIP COOKIES
Source: The Martha Stewart Cookbook
Makes 30 (4 inch) cookies

1 pound (4 sticks) unsalted butter, softened
3 cups packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 cups semisweet chocolate chips

Preheat oven to 375F degrees.

Cream the butter in a large bowl until smooth; add the brown and granulated sugars. Beat in the eggs and vanilla until well blended.

In another large bowl, sift together the flours, salt, and baking soda. Beat this into the butter mixture.

Stir in the chocolate chips. Drop 2 to 3 tablespoons of batter onto nonstick baking sheets, 2-inches apart.

Bake for 8 minutes until golden brown. Remove the cookies from the baking sheets and cook on a rack.

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VANILLA PUDDING AND PIE FILLING MIX

Combine:
2 1/3 cups granulated sugar
1 3/4 cups cornstarch
3/4 teaspoon salt
Store tightly sealed for up to 4 months.

To use for pudding:
Mix 2/3 cup of the pudding mix with 2 3/4 cups milk and cook and stir until mixture thickens and begins to bubble. Pour in custard cups and chill.

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SULTRY SUMMER FLAN
Source: Richard Simmons Farewell to Fat Cookbook
From: Cow/AR

This is a great no guilt dessert. 142 calories.

1/4 cup of sugar, divided use
1/2 cup liquid egg replacement or 2 large eggs
Pinch of salt
1 (12 oz) can fat free evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In small nonstick skillet heat 2 tablespoons sugar over medium-high heat. When sugar starts to melt, reduce heat to medium and stir to caramelize. Pour into 4 (6 oz) custard cups.

Whisk eggs until foamy; add the remaining sugar and salt whisk to mix. Add the remaining ingredients. Pour into prepared custard cups.

Place in a pan and fill with hot water 1/2 way up the cups. Bake for 35 to 45 minutes. The centers will still be jiggly when you take them out but will get solid as it cool.

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KITCHEN TIPS
From: Teresa, AR

* Instead of using toothpicks to hold together foods like stuffed chicken, use spaghetti noodles.
* Create pesto and freeze in an ice cube tray. Every time a recipe calls for basil, just drop in a cube to the sauce.
* If you should run out of powdered sugar, just take regular sugar and blend it in a food processor.
* Often times a recipe calls for buttermilk. If you don't have any, just combine 1 cup mild with 1 tablespoon vinegar.
* To hull strawberries, just insert a straw through the bottom towards the top. This removes the center and the leaves easily.
* The easiest way to get rid of gnats is to leave a small glass of wine out on the counter overnight. The gnats will be attracted and drown in the wine.
* Run out of baking powder? Just combine 2 tablespoons cream of tartar, 1 tablespoon cornstarch and 1 tablespoon baking soda.
* To test the freshness of baking powder, just mix 1 tsp of the baking powder with 1/3 cup hot water. If it does not foam, it is not fresh.
* Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor.
* When a recipe calls for a measurement of butter or shortening, such as 1/2 cup, and you don't have a stick of butter, fill a 2 cup measuring cup with 1 cup water. Add the butter until the water level hits the 1 1/2 cup mark. The water will be displaced by the butter.
* To keep bugs out of flour, place a couple of bay leaves in the container.
* To butter corn on the cob in a hurry: Simply butter a piece of bread and rub onto the corn!
* Serving fresh fruit? To keep the fruit from turning brown, try adding
Sprite or 7up over them.
* You know how recipe cards can get so dirty. Put the card in the prongs of a fork and set the fork in a glass in front of you.

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WINTER VEGETABLE SOUP
Source: Cooking Light magazine, January 1994
Makes 12 servings

1 cup water
1 tablespoon olive oil
4 cups chopped onion
2 cups chopped leek
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
2 cloves garlic, minced
6 cans chicken broth, canned
2 cans (16 ounces each) diced tomatoes
1 (6 ounce) can tomato paste
4 cups red potatoes, cut into 1/2-inch pieces
1 cup chopped celery
1 cup chopped carrot
1 cup turnip, cut into 1/2-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cups shredded kale
2 cloves garlic, peeled
1/2 cup coarsely chopped green onion
1/2 cup shredded low fat Swiss cheese
1/4 cup tomato paste

Heat 1 cup water and oil in a large Dutch oven or stockpot over medium heat. Add onion and leek; cover and cook 15 minutes or until tender.

Add thyme, rosemary and minced garlic; saute 2 minutes.

Add broth, tomatoes and 6 ounces tomato paste; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.

Add potato, carrot, celery, turnip, salt and pepper; bring to a boil. Reduce heat to medium; cook, uncovered, 45 minutes.

Stir in kale; cook 1 minute. Set aside.

In a food processor, process 2 cloves garlic, parsley, green onion,
Swiss cheese and 1/4 cup tomato paste. Stir into soup.

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GARDEN FRESH MINESTRONE SOUP
Source: Richard Darsie, 1994

3 medium leeks or 1 onion
2 cloves garlic
3 Tbsp. olive oil
8 cups water or vegetable broth
1 (1 lb.) can kidney beans
6 cups prepared fresh vegetables (potatoes, carrots, celery, zucchini, peas)
1/2 tsp. each basil, oregano, rosemary
1/4 cup tomato paste
1/2 cup uncooked macaroni
2 cups chopped fresh spinach
Grated Parmesan cheese, for serving

Trim root ends and outer leaves from leeks; slit each leek lengthwise, rinse between layers and thinly slice. Cook leeks and garlic in oil for 5 minutes.

Add stock, beans and their liquid, veggies and herbs; bring to simmer. Reduce heat; cover and cook for 30 minutes.

Stir in tomato paste and macaroni; simmer until macaroni is tender.

Add spinach and cook just till it wilts.

Season to taste with salt and pepper. Garnish with Parmesan at the table.

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LITE CREAM OF VEGGIE SOUP
Source: Natalie Frankel, 1994

"I made this up to satisfy my need for something warm and filling. Although it's getting toward warm weather (still c-o-l-d here in the midwest!), it's a keeper, I think! The best part: the house smells great when making this or reheating!"

4 cups vegetable broth
1 lb. carrots, diced, divided use
1 bunch of broccoli, stems peeled and diced and the head cut into flowerets, divided use
1/2 head cauliflower, cut into small flowerets, including stem if you like
1 lb. potatoes, cut into bite sized pieces
1 onion, diced
1 tsp or more of your favorite seasoning (I use McCormick Parsley Patch Salt Free and a garlic pepper that I mix up myself)
1/2 tsp. ground curry
1/8 tsp. ground black pepper
1 (12 oz.) can fat free evaporated milk
Chopped fresh parsley (optional, to garnish)
Seasoned croutons (optional, to garnish) - I make my own from any leftover bread

Over low heat in a soup pot, cook half of the carrots, half of the broccoli, cauliflower, potatoes, and onion in the broth for about an hour.

Add milk and stir thoroughly. Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes. Return to the pot.

Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer. If you want it even thicker, add more potatoes, which you can also blend separately and add in.

Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.

Note: For my vegan daughter, I blended before adding the milk and put hers aside. It was green soup!

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CREAMY PUMPKIN-SHERRY SOUP
Source: Great Good Food by Julee Rosso

1 pumpkin (3 1/2 pounds), peeled, seeded, and roughly chopped, seeds reserved
1 teaspoon canola oil
1 medium onion, coarsely chopped
3 1/2 cups chicken broth
3/4 cup low-fat buttermilk
1/8 teaspoon ground white pepper
1/4 cup dry sherry

Preheat the oven to 400 degrees F.

Place the pumpkin seeds on a sheet pan and lightly spray or drizzle with vegetable oil; toss well. Toast the seeds until golden, about 12 minutes.

Heat the oil in a large stockpot. Add the onion and saute 4 to 5 minutes, until soft and lightly golden.

Add the pumpkin and chicken broth. Cover and simmer for 40 to 45 minutes, or until the pumpkin is tender.

Transfer pumkin mixture to a food processor and puree.

Return the puree to the stockpot and whisk in the buttermilk, pepper and sherry. Heat through, about 5 minutes.

Serve immediately, sprinkled with the toasted pumpkin seeds.

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PUMPKIN CAKE ROLL
Source: Great American Recipes Cards collection (1970's)
Makes 1 roll, 8 to 10 servings

3 eggs
1 cup sugar
2/3 cup canned pumpkin puree (unsweetened)
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Cream Cheese Filling (recipe follows)
Mint leaves, optional, for garnish
Orange slices, optional, for garnish

In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into a greased and waxed-paper lined 10x15-inch jelly-roll pan.

Bake at 375 degrees F for 15 minutes. Remove from pan. Cool for 15 minutes.

Place cake on clean tea towel. Cool 10 minutes longer.

From 10-inch side, roll cake up in towel. Set aside.

Meanwhile, prepare filling.

Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours.

When serving, cut cake in even slices. Garnish with mint leaves and/or orange slices, if desired.

CREAM CHEESE FILLING

1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter or margarine, softened
1 cup powdered sugar
1 tsp. vanilla extract,

Beat cream cheese and butter together. Stir in powdered sugar and vanilla, blending until smooth.

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CAKE MIX BREAD
Source: The 50+ Friends Club Cookbook
From: Kat/CA

1 1/4 cups warm water
2 tbsp. butter or margarine (not light margarine)
1 cup yellow cake mix (can use Jiffy Mix cake mix)
2 1/2 cups flour
2 tsp. dry yeast

Cycle: white and timer

Put ingredients in bread machine pan in order given.

Try using different cake mixes for different flavors (lemon, orange,
banana, spice and cinnamon apple muffin mixes).

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VINEGAR PIE
From: Vicki,La
Makes 1 (8-inch) pie, 6-8 servings (if making a 9-inch pie, double the recipe.)

2 tablespoons butter, softened
1/2 cup sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 egg
2 tablespoons vinegar
1 cup water
1 baked 8-inch pie crust

Cream butter and sugar together in a large bowl. Add remaining ingredients for the filling; mix well. Pour mixture into the top of part of a double boiler and cook over hot water until filling is smooth and thick, stirring constantly so it won't burn.

Pour filling into the baked pie crust. Pie may be eaten as is or topped with meringue and browned lightly in the oven.

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MEDITERRANEAN MARINADE FOR BEEF, CHICKEN, SEAFOOD AND VEGETABLES
From: Peggy, WA
Makes 1 cup marinade

1 envelope Good Seasons Italian Salad Dressing Mix
1/3 cup cider vinegar
1/3 cup olive oil
2 Tbsp. lemon juice
1 tsp. dried oregano leaves
1 tsp. grated lemon peel (optional)

Mix all ingredients in cruet or medium bowl. Reserve 1/4 cup of the marinade; refrigerate.

Pour remaining marinade over 1 to 1 1/2 lb. meat, poultry, seafood or vegetables; cover. Refrigerate to marinate.

WHEN READY TO COOK:
Drain; discard marinade. Cook as desired, basting with reserved 1/4 cup marinade.

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BASTE FOR GRILLED CHICKEN
From: Vicki,La

1/2 cup butter
1/2 cup oil
juice of 1 lemon
1 clove garlic, minced
1/2 medium onion, minced
Salt and pepper

Bring all to a boil in a saucepan. Reduce heat and let simmer 30 minutes or so. Use to baste chicken while grilling.

Five Marinades (honey mustard; lemon; brandy; garlic honey; red wine)

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FIVE MARINADES
From: Vicki,La (9:17:43 pm) :

HONEY MUSTARD MARINADE

1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tbsp soy sauce

Mix all ingredients.

LEMON MARINADE

2 tbsp olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tbsp chopped fresh rosemary
Freshly ground black pepper, to taste
Grated zest of 1 lemon
1/4 cup fresh lemon juice

Mix all ingredients, use immediately.

BRANDIED MARINADE

1/2 cup brandy
1/4 cup soy sauce
2 tbsp unsulfured molasses
1/2 tsp Dijon mustard
1 tbsp grated fresh ginger
1/2 cup dry white wine

Mix together.

GARLIC HONEY MARINADE

1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup sesame oil
2 tbsp light soy sauce
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp honey
2 tsp chopped fresh parsley

Mix together.

RED WINE MARINADE

2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tbsp dark brown sugar
1 tsp grated fresh ginger
1 tbsp Worcestershire sauce

Mix together, Use as is for Marinade or boil for 10 minutes and use as a basting sauce.

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CARIBBEAN JERK CHICKEN
From: Peggy, WA
Makes 6 servings

1 envelope Good Seasons Italian Salad Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
2 1/2 lb. chicken pieces

Mix all ingredients, except chicken, together in small bowl until well blended.

Coat chicken with dressing mixture. Place in large baking dish; cover.
Refrigerate 1 hour or longer to marinate.

Grill or broil 40 to 45 minutes or until cooked through, turning frequently.

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SEVEN SEAS SIMPLE MARINADE
From: Peggy, WA
Makes 4 servings

1 1/2 cups Seven Seas Viva Italian Dressing, divided use
1 lb. boneless skinless chicken breasts
1 lb. sliced fresh vegetables (such as eggplant, red peppers, yellow
peppers or green peppers)

Pour 1/2 cup of the dressing over chicken; cover. Pour 1/2 cup of the dressing over vegetables in separate dish; cover.

Refrigerate 1 hour to marinate. Drain; discard dressing.

Place chicken and vegetables on greased grill over medium coals or on rack of broiler pan 4- to 6-inches from heat. Grill or broil 7 to 9 minutes on each side or until desired doneness, turning and brushing with remaining 1/2 cup dressing.

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CREAMY FRUITED LIME SALAD WITH NUTS
From: Peggy, WA
Makes 12 servings

1 1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O brand lime flavor gelatin dessert mix
1 (8 oz.) can crushed pineapple in juice, undrained
1 cup low fat cottage cheese
1 (8 oz.) pkg. cream cheese softened*
1 cup thawed Cool Whip whipped topping
1/2 cup chopped walnuts
1/4 cup chopped maraschino cherries
Lettuce leaves (optional, for serving)

Stir 1 1/2 cups boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in undrained pineapple. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir cottage cheese into cream cheese in separate bowl until well blended. Gently stir in whipped topping until smooth. Beat into slightly thickened gelatin with wire whisk until well blended. Stir in walnuts and cherries.

Pour into 6-cup mold. Refrigerate 4 hours or until firm.

TO SERVE:
Dip mold in hot water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate. Surround with lettuce leaves, if desired. Store leftover salad in refrigerator.

*Tip: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

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CEREAL ICE CREAM SQUARES
From: Peggy, WA
Makes 9 squares

3 cups POST Fruity or Cocoa Pebbles Cereal*
2 pints (4 cups) vanilla ice cream slightly softened
Raisins, nuts, candies or chocolate chips (optional, to garnish)

Line a 8- or 9-inch square pan with waxed paper. Evenly sprinkle half the cereal into bottom of pan. Carefully spoon ice cream onto cereal pressing down lightly; smooth top with spatula. Sprinkle with remaining cereal; press down lightly.

Freeze until firm, about 2 hours.

Cut into squares or bars. Decorate with raisins, nuts, candies or chocolate chips, if desired.

*Post Golden Crisp Sweetened Puffed Wheat Cereal, Post Alpha-Bits Frosted Letter Oats and Corn Cereal or Post Honeycomb Brand Sweetened Corn and Oat Cereal may be substituted for Post Pebbles Cereals.

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ORANGE BARBECUED RIBS
From: Peggy, WA
Makes 6 servings

1 cup Kraft Original Barbecue Sauce
1/4 cup orange juice
1 tsp. grated orange peel
1/2 to 1 tsp. crushed red pepper flakes
3 lb. pork spareribs or back ribs

Mix barbecue sauce, juice, peel and red pepper flakes.

TO COOK ON A GRILL:
Heat grill. Place ribs, bone-side down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side. Brush with barbecue sauce mixture; continue grilling 30 minutes or until done, turning and brushing with barbecue sauce mixture every 10 minutes.

TO COOK IN AN OVEN:
Heat oven to 350 degrees F. Place ribs on rack of broiler pan. Brush with barbecue sauce mixture. Bake 1 hour and 15 minutes or until done, turning and brushing with barbecue sauce mixture every 15 minutes.

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SWEET AND SOUR SPARE RIBS
From: Vicki,La

FOR THE SAUCE:
4 tablespoons clear honey
4 tablespoons malt vinegar
2 tablespoons soy sauce
1 (6 oz) can tomato paste
1 teaspoon mixed herbs
2 teaspoons chili powder
Dash of Worcestershire sauce
2 cloves garlic, crushed
FOR THE RIBS:
2 lb lean spare ribs
Salt
2 tablespoons oil
1 piece root ginger, finely chopped
1 clove garlic, crushed
TO GARNISH:
Spring onion flowers
Tomato flower

Mix all the sauce ingredients together, cover and set aside.

Cut the spare ribs into 2-inch pieces and sprinkle with salt.

Heat the oil in a wok or deep frying pan, add the ginger and garlic and fry for 1 minute. Add the spare ribs and fry quickly until browned. Lower the heat and cook for 10 minutes.

Spoon the sauce over the spare ribs and turn to coat them evenly. Cover the pan and simmer gently for 25 to 30 minutes, until the meat is tender, stirring occasionally.

Arrange the spare ribs on a warmed serving dish and garnish with the spring onions and tomato flower.

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SZECHWAN SWEET AND SOUR SPARERIBS
From: Vicki,La - 10-22-97

1 1/2 lbs meaty spareribs
2 Tablespoons oil
4 quarter-sized slices peeled ginger
1 cup boiling water
FOR THE SAUCE:
2 Tablespoons bean paste
2 Tablespoons dark soy sauce
2 Tablespoons dry sherry
2 tablespoons cider vinegar
2 Tablespoons sugar
2 teaspoons sesame oil
1 medium whole scallion, coarsely chopped

Separate the ribs first, then cop each, meat side down, into 3 pieces.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil. Then add the ribs and stir-fry in turning and flipping motions until all are white. Add the boiling water, adjust the heat to maintain a very gentle but steady simmering, cover, and simmer for 45 minutes.

In the meantime, mix the sauce ingredients together in a bowl, stirring until the sugar is dissolved. Chop the scallion.

At the end of 45 minutes, the ribs should be tender and there should be very little liquid left in the pan. Turn the heat high and tumble the ribs a few times. Then give the sauce mixture a big stir and pour it over the meat; stir vigorously until it thickens and glazes the meat. Scatter in the chopped scallions, give the contents a few fast turns, and scrape the ribs and scallions into a hot serving dish - without the oil.

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HONEY SPARERIBS
From: Peggy, WA

4-5 lbs. country-style spareribs (trim fat)
1/2 cup honey
1 tsp. soy sauce
1/4 cup lemon juice
1 tsp. curry powder
Freshly ground pepper
2 chopped green onions

Preheat oven to 450 degrees F.

Cut ribs apart and place in shallow roasting pan.

Bake, uncovered, at 450 degrees F for 20 minutes.

Combine remaining ingredients.

Remove ribs from oven and pour off any accumulated fat. Reduce oven to 350 degrees F.

Pour honey sauce over ribs, cover and bake at 350 degrees F for 1 hour. Remove cover, raise heat and bake another 10 minutes to brown.

VARIATION:
Onions, small new potatoes and/or carrots can be added to the roasting pan when honey sauce is poured over the ribs.

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A TODDY FOR VICKI
From: CarolB, Fl

1 cup brewed tea
1 tbsp lemon
1-2 tbsp honey
Bourbon, to taste
:)

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POTTED SHRIMP
From: Shelley,LA

1/2 cup finely chopped shallots
1 bay leaf
3/8 cup butter, softened, divided use
1/2 pound shrimp, shelled and deveined
3 tablespoons sherry
4 oz. cream cheese, softened
1 tablespoon lemon juice
2 tablespoons minced chives
Crackers (for serving)

In a large skillet cook shallots with bay leaf in 1 tablespoon of butter over moderate heat stirring until soft.

Add shrimp and salt and pepper to taste. Cook until shrimp are pink and cooked through. Add sherry and boil mixture until all liquid is evaporated.

Remove and discard bay leaf; cool mixture.

When cool, remove shrimp and chop fine.

In a bowl stir together remaining butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice chives, and season to taste. Before serving, chill at least four and up to 24 hours.

Serve with crackers.

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REINDEER COOKIES
Source: Melba's Swap Shop; Daily Oklahoman; Dec. 9, 1991
From: Peggy, WA - 10-22-97
Makes 12 servings

1 cup sifted powdered sugar
2 tbsp heavy Whipping cream
1 tsp vanilla
12 graham cracker squares (plus extras for breakage)
24 mini-chocolate chips
12 red cinnamon candies
12 mini-pretzels (regular shape), cut in half

Combine sugar, heavy cream, and vanilla. Mix well and set aside.

Cut graham crackers diagonally in half using a gentle sawing motion with a serrated knife (cutting in a firm motion will break the crackers). Spread a small amount of frosting over the top side of a cracker half.

Top with remaining cracker half, placing cut sides opposite each other so two narrow ends meet to form reindeer nose. Spread a small amount of frosting to cover the top cracker.

Gently press chocolate chips on reindeer for eyes and cinnamon candy for nose. Add pretzel halves for antlers. Repeat procedure for remaining ingredients. Let dry on a wire rack.