Recipe: Assorted Recipes (42) - 06-09-97 Recipe Swap (updated)
Recipe Collections42 ASSORTED RECIPES
Talk TKL Recipe Swap - June 9, 1997
RECIPES IN THIS FILE:
Honey-Mustard Barbecued Short Ribs (crock pot)
Link Sausage Brunch Casserole
Couscous Salad (with chicken, currants and chick peas)
Seven C's Chicken (cinnamon, cardamom, cloves and currants)
Chicken Dish (using refrigerated crescent roll dough)
Pine Nut Lemon Rice Pilaf
Chicken Enchiladas (from Debbie's next door neighbor)
Corn Bread Chicken Casserole
Lemony Couscous
Sherried Chicken
Golfer's Chicken (using Russian dressing, onion soup mix and apricot preserves)
Grape Salad (with parsley and garlic)
Quick Chicken Cordon Bleu
Curried Couscous-Chicken Salad with Orange Dressing
Moroccan Chicken Stew
Seasoning Mix for Chicken
Garlic Herb Cheese Ball
Walnut-Chicken Salad
Tandoori Chicken and Couscous
Strawberry-Cheese Ball
Monterey Rice
Impossible Microwave Risotto
Tomato Butter (using green tomatoes)
Tequila Oregano Butter
Patrick's Parsley Pasta
Golden Cheese Soup (quantity recipe)
Mexican Meat Mix (freeze ahead)
Pecan Pie for a Crowd (makes 8 pies)
With Variation: Chocolate Pecan Pie for a Crowd
UCLA Medical Center Carrot Cake
with Pineapple Cream Cheese Frosting
Old Fashioned Sweet-Sour Coleslaw
Robin's Coleslaw (using Miracle Whip and heavy cream)
Coleslaw (with cooked dressing)
Sweet and Sour Coleslaw (with hot bacon dressing)
7 Layer Cookies
Bite Size Corn Dogs
Singing Hennies (British Currant Scones)
Sweet Tart Lemon Squares
Sweet Dream Torte (using frozen pound cake)
Sweet Nothins (no-bake using Chex, peanut butter and chocolate)
HONEY-MUSTARD BARBECUED SHORT RIBS (CROCK POT)
Source: Crockery Favorites by Mable Hoffman
Makes 6 servings
3 lb beef short ribs
1 cup bottled hickory smoke flavored barbecue sauce
1 tbsp Dijon mustard
2 tbsp honey
1 garlic clove, crushed
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp cornstarch
2 tbsp cold water
Place short ribs in slow-cooker.
In medium bowl, combine barbecue sauce, mustard, honey, garlic, salt and pepper. Pour over ribs.
Cover and cook on LOW 6-7 hours or until tender. Refrigerate several hours or overnight.
WHEN READY TO SERVE:
Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.
Dissolve cornstarch in water. Add to sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.
LINK SAUSAGE BRUNCH CASSEROLE
From: Sara
Makes 8 to 10 servings
1 1/2 lb. of link sausage
8 slices bread, trimmed and cubed
2 cups grated Cheddar cheese
4 eggs
2 1/4 cups milk
3/4 tsp. dry mustard
1 (10 3/4 oz.) can condensed cream of mushroom or cream of celery soup
1/2 cup mayonnaise
Butter a 2 quart casserole.
Cut sausages in half and brown.
Arrange bread cubes in casserole pan. Top with browned sausage and cover with cheese.
Beat the eggs with the milk and dry mustard. Pour over the bread and sausage mixture and refrigerate overnight.
WHEN READY TO COOK:
Mix together the undiluted can of soup and 1/2 cup of mayonnaise and pour over the top of the casserole.
Bake for one hour at 325 degrees F.
COUSCOUS SALAD
Source: Stephanie da Silva
2 cups chicken stock
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons extra-virgin olive oil, divided use
1/2 pound skinless, boneless chicken breast (or leftover cooked chicken)
1 cup uncooked couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1 cup canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the chicken stock, cinnamon, ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to a boil, reduce to a bare simmer and add the chicken breast if you are using uncooked chicken. Poach until white throughout, but still moist, about 15 minutes. Remove the chicken and set aside to cool.
Return the stock to a boil. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps.
Cut the chicken (poached or leftover) into 1/2-inch dice. Add the chicken to the couscous. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving.
Debbie, D.W.: Here is the Murder Mystery Stuff. "How to Host a Murder" Decipher P.O. Box 56 Norfolk, VA 23501 They have several titles one is "The Grapes of Frath" (aboard a yacht in the Mediterranean). I did the
50's high school reunion. Such fun. Everyone that came didn't think that they would like it, but left having fun.
SEVEN C'S CHICKEN
From: Judy
Makes 8 servings
1/2 cup dried currants (or raisins)
cognac
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 pint heavy (whipping) cream
cashews
Hot cooked orzo or new red potatoes (for serving)
ADVANCE PREPARATION:
Cover currants (or raisins) with cognac and steep for several hours or overnight.
Rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
WHEN READY TO COOK:
Dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
Saute chicken in butter over medium heat until golden brown and crunchy. Put chicken in slow oven (about 200 degrees F) to keep warm.
Add currants and cognac and heavy cream to pan and heat over low heat until thickened somewhat.
TO SERVE:
Serve chicken garnished with cashews along with orzo or grilled new red potatoes. Pour a bit of the sauce over the chicken and orzo or potatoes and puddle sauce to the side. Finish the presentation with steamed green beans or broccoli florets sauteed in butter with thin strips of red pepper.
CHICKEN DISH
From: Debbie, D.W.
Makes 4 servings, 2 slices each
"This is always a winner at my dinner parties. I serve it with Pine Nut Lemon Rice Pilaf (recipe follows), usually broccoli, and then dessert. Great company dish."
1 (10 3/4 oz) can condensed Campbell's cream of chicken soup
1 cup sour cream
1/3 cup mayonnaise
1 chicken, baked and de-boned
1 medium onion, chopped
2 stalks celery, sliced 1/8-inch thick
1 dozen mushrooms, sliced
1 (8 oz) can water chestnuts, drained
1 can Pillsbury refrigerated crescent roll dough
1 cup shredded Monterey jack cheese
3 teaspoons butter, melted
1/2 cup pine nuts (or sliced almonds)
Cream together the undiluted soup, sour cream and mayo. Add the chicken, onion, celery, mushrooms and water chestnuts. Microwave on high for 6 minutes.
Pour the chicken mixture into a 9x13-inch baking dish. Unroll the crescent roll dough and spread over top of the chicken mixture to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts.
Bake at 350 degrees F for 30-40 minutes until cooked and browned.
Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight pieces.
This is great leftover. Microwave for 1 minute and 30 seconds with piece of plastic over it.
PINE NUT LEMON RICE PILAF
From: Debbie, D.W.
This came from a restaurant magazine.
1 cup uncooked basmati rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup butter, melted
1/2 lemon, squeezed
1/2 cup pine nuts, toasted
In a microwavable pan with a lid place the rice, water, and salt. Microwave for 10 minutes. Let sit for 10 minutes.
Melt the butter and add the lemon and pine nuts together. Add to rice and serve while hot. Better the second day.
CHICKEN ENCHILDAS
From: Debbie, D.W.
Source: Phyllis Childress, next door neighbor in Bakersfield CA
1 whole chicken, cooked and deboned
1 (16 ounce) container sour cream
salt and pepper (to taste)
garlic powder (to taste)
1 package flour tortillas, divided use
8 ounces American cheese, shredded
8 ounces mozzarella cheese, shredded
1 (12 ounce) can of green enchilada sauce
Mix chicken, sour cream, salt and pepper, garlic powder together.
Fry tortillas until brown; drain and break into pieces. Place half the tortilla pieces in bottom of oblong pan. Place chicken mixture over tortillas, then add grated cheeses over top of chicken mixture. Add rest of tortillas over top of chicken mixture. Pour can of sauce over top.
Bake at 350 degrees F for 45 minutes.
CORN BREAD CHICKEN CASSEROLE
From: Debra McCrory
4 chicken breasts, chopped
1 teaspoon poultry seasoning
1 (8 1/2 oz) box corn bread muffin mix (plus ingredients to prepare)
1/2 cup chopped onion
1/2 cup chopped celery
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 (14 oz) can chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil and simmer til done.
Prepare and bake corn bread muffin mix (can be done ahead of time).
Cream the other ingredients together (except chicken broth). Put the chicken in a 9x13-inch baking dish and pour the soup mixture over the chicken. Crumble the prepared corn bread over the top of the chicken and cream mixture. Pour the chicken broth over the top of the corn bread.
Bake 1 1/2 hours at 350 degrees F.
LEMONY COUSCOUS
From: Nancy
Source: Cooking Light magazine, September 1994
Makes 8 servings (1 cup each)
2 1/4 cups water
1 (10-ounce) box couscous (1 1/2 plus 2 tablespoons uncooked)
1 1/3 cups seeded chopped tomato (1 large)
1 cup seeded coarsely chopped peeled cucumber
1 cup thinly sliced green onions
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; let stand, covered, minutes. Fluff with a fork.
Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well.
SHERRIED CHICKEN
From: Debbie, D.W.
Source: Hattie Myers
Makes 4 servings
4 boneless, skinless chicken breasts
1 (10 3/4 oz) can condensed cream of mushroom soup
1 cup mayonnaise
1 cup cooking sherry
1 cup sliced mushrooms
1/2 cup sour cream
Hot cooked rice (optional, for serving)
Place chicken breasts in a casserole dish. Mix remaining ingredients together well and pour over chicken.
Bake at 350 degrees F for 40 minutes.
Serve with rice, if desired.
GOLFER'S CHICKEN
From: Lisa in WV
1 to 2 pounds boneless, skinless chicken breasts
1 small bottle Russian dressing
1 envelope onion soup mix
8 oz. apricot preserves
Mix last three items. Spoon over chicken in a baking pan.
Cook in a 350 degree F oven for 30-40 minutes.
Sounds weird - didn't tell my sweetie what was in it before he ate it - he loves it!!!
GRAPE SALAD
Makes 8-10 servings
"This is very simple and delicious. What I have found is that a people return for more than one serving and it keeps."
1 to 2 pounds Red grapes, sliced in half
1/2 bunch parsley, chopped, washed and washed to remove sand
2 to 3 garlic cloves, minced fine
Rice vinegar (to taste)
Mix sliced grapes, parsley, and garlic. Drizzle rice vinegar over all.
QUICK CHICKEN CORDON BLEU
1 to 2 lbs. chicken breast meat, cut up
8 oz. lean ham, julienned
8 oz. low-fat Swiss cheese
crushed corn flakes
Layer ingredients in a 9x13-inch pan sprayed with Pam.
Bake at 350 degrees F for about 45 minutes (till chicken is cooked through).
CURRIED COUSCOUS-CHICKEN SALAD
From: Nancy
Source: Cooking Light magazine, May 1994
Makes 3 servings (1 cup each)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous, uncooked
1 cup cubed cooked chicken breast (1/2 pound)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
FOR THE ORANGE DRESSING:
6 tablespoons unsweetened orange juice
1 teaspoon grated orange rind
1/4 teaspoon pepper
2 teaspoons olive oil
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Add chicken and next 4 ingredients.
Combine orange rind and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
MOROCCAN CHICKEN STEW
Source: Cooking Light magazine, March 1995
Makes 4 servings (serving size: 1 cup chicken mixture and 1 cup couscous)
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 1/2 cups water, divided use
4 1/2 ounces bite-size pitted prunes
Vegetable cooking spray
1 tablespoon olive oil
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely chopped onion
1/2 cup low-salt chicken broth
4 cups hot cooked couscous
3 tablespoons sliced almonds, toasted
Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour.
Drain prunes, reserving 1/4 cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and saute 8 minutes.
Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
TO SERVE:
Place couscous on a serving platter; top with chicken mixture, and
sprinkle with almonds.
SEASONING MIX FOR CHICKEN
From: Joe
Here's a great seasoning blend for roast or baked chicken. Rub a little oil, butter, etc. on the chicken first, then rub this mix in, as much as you like. Yum !
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. thyme
1/2 tsp. crushed dried basil
Mix all ingredients together well.
GARLIC HERB CHEESE BALL
From: Debbie McCrory
2 pkg (8 oz each) cream cheese
1 envelope Good Seasonings Garlic and Herb Salad Dressing
2 heaping teaspoons of chopped garlic (I use jar for convenience)
Mix all ingredients together very well using a food processor.
It can make one big ball or two smaller ones for gifts.
Roll in either parsley or chopped nuts (I use parsley). I sometimes place it in a bowl and serve with Ritz crackers (they are best with it).
Walnut-Chicken Salad
From Nancy
Source: Cooking Light magazine, June 1994
Makes 6 servings
6 tablespoons chopped walnuts
2 tablespoons low-sodium soy sauce, divided use
Vegetable cooking spray
1 pound boneless, skinless chicken breasts
3 cups cooked couscous (cooked without salt or fat)
1/2 cup coarsely shredded carrot
1/3 cup sliced green onions
FOR THE DRESSING:
2 tablespoons minced shallot
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon walnut oil (or vegetable oil)
2 teaspoons brown sugar
1 teaspoon grated lemon rind
1 teaspoon peeled grated gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
9 cups loosely packed thinly sliced fresh spinach (for serving)
Place a large nonstick skillet over medium-high heat until hot. Add walnuts; cook 2 to 2 1/2 minutes, stirring constantly. Add 1 tablespoon and 1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed. Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel. Coat skillet with cooking spray, and place over medium heat until hot. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in a small bowl, and stir well. Add to chicken mixture, and toss well.
TO SERVE:
Arrange 1 1/2 cups sliced spinach on individual serving plates, and top with 1 cup chicken mixture, and sprinkle with 1 tablespoon of the soy-seasoned walnuts.
TANDOORI CHICKEN AND COUSCOUS
Source: Cooking Light magazine, May 1995
Makes 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous)
3 skinned chicken breast halves (1-1/2 pounds)
3 skinned chicken thighs (3/4 pound)
3 skinned chicken drumsticks (1/2 pound)
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1 cup plain nonfat yogurt
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons grated peeled gingerroot
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1/2 teaspoon paprika
6 cups hot cooked couscous
Place chicken pieces in a 10x10-inch casserole dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5 ingredients (yogurt through garlic) in a bowl, and stir well. Pour the yogurt mixture over the chicken; cover and marinate in refrigerator for at least 8 hours.
WHEN READY TO COOK:
Uncover and sprinkle with paprika. Cover with wax paper, and microwave at high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let stand, covered, 10 minutes.
Remove the chicken from dish, and discard yogurt mixture. Serve the chicken over hot couscous.
STRAWBERRY-CHEESE BALL
From Judy
1 cup mayonnaise
1 1/2 cups sharp cheddar cheese
1/2 cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate overnight.
Pour 5 oz. strawberry preserves over ball just before serving.
MONTEREY RICE
2 cups uncooked rice
2 cups sour cream
2 cans (6 oz each) green chiles
10 oz. Monterrey Jack cheese, grated
Fresh Parmesan cheese, grated
Cook the rice. While still hot, add sour cream, chiles, and Monterey Jack cheese. Put into a 2-quart casserole dish.
Cover and bake at 375 degrees F for 25 minutes. Remove cover and sprinkle top with Parmesan cheese. Bake another 5 minutes uncovered. Wonderful!
IMPOSSIBLE MICROWAVE RISOTTO
Source: Barbara Kafka (adapted from book "Great Foods without Fuss" by Frances McCullough and Barbara Witt, 1992
Makes 2 servings
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic, minced
1/4 cup uncooked Arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper (to taste)
3 optional ingredients (from choices below)*
Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)
Add onion, garlic and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
*Optional ingredients may include 4 ounces of the following:
cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and 2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (Greek/Kalamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and saffron, basil or other spice to taste.
Tomato Butter
Makes 4 pints
6 pounds (12 to 18 medium) green tomatoes
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
5 pounds brown sugar
juice of two lemons
2 cups water
Coarsely chop green tomatoes without peeling or coring. Add remaining ingredients. Simmer over low heat two to three hours, until mixture is thick, stirring frequently. Run through colander or strainer to remove seeds and any hard bits of pulp. Reheat to boiling. Stor in refrigerator.
TEQUILA OREGANO BUTTER
"Serve with zucchini and corn dishes; rice, pasta, or bread; and especially on grilled fish, chicken or steak."
4 or more cloves garlic, minced
1/2 generous cup chopped fresh oregano
2 Tbsp chopped parsley
1/2 tsp crushed dried red chile pepper
2 tsp chopped fresh chives
1 Tbsp or more gold tequila
Salt and pepper (to taste)
1/2 pound unsalted butter (2 sticks) softened
Mix it all together it's as easy as that.
PATRICK'S PARSLEY PASTA
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
Makes 6 servings
"The author says that leftovers are good cold or at room temperature accompanied by corned beef."
2 large garlic cloves, thinly sliced
3/4 cup fresh Italian parsley, finely minced*
1 1/2 tsp dried marjoram (or 1 tbsp fresh marjoram, minced)
1 tsp dried basil (or 1 tbsp fresh basil, minced)
1 tsp brown sugar
1/4 cup red wine vinegar
3/4 tsp dry mustard
1/2 tsp celery seeds; crushed
2 egg whites
2 tsp olive oil
2 tbsp lemon juice
freshly ground pepper
1/2 cup freshly grated Romano cheese
1 lb uncooked spiral pasta**
Place garlic and parsley in a small bowl. Beat in herbs, brown sugar, vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper. Add grated cheese; mix thoroughly. Allow to stand at room temperature while you cook pasta according to package directions.
Drain pasta and return to pot; toss with parsley and cheese mixture. Serve immediately with extra freshly grated cheese.
*This amount is all of a good-sized bunch, stems removed and saved for soup or stock.
**Rotelli, etc. The more nooks and crannies in the pasta, the more sauce it will hold.
GOLDEN CHEESE SOUP
(quantity recipe)
2 1/2 cups chopped onion
1 1/4 cups butter or margarine
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
2 1/2 teaspoons paprika
5 teaspoons salt
2 1/2 teaspoons pepper
5 quarts chicken broth
5 quarts milk
5 cups chopped carrots, cooked
5 cups chopped celery, cooked
10 cups (2 1/2 lbs) shredded sharp cheddar cheese
2 1/2 cups chopped fresh parsley
In large Dutch oven over medium heat, saute onion in butter until tender.
Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving.
MEXICAN MEAT MIX (freeze ahead)
From: Lisa in UT
Makes about 9 cups (I alway double this recipe)
5 lb. beef roast or combination of beef and pork (this is what I like)
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 jars (7 oz. each) green chile salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt (or to taste)
1 tsp. ground cumin
Preheat oven to 275 degrees F.
Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours until well done. (Or cook with 1 cup water in pressure cooker 35 to 40 minutes.)
Drain meat. Cool meat, shred meat and set aside.
Spray a large skillet with cooking spray. Saute onions and green chilies 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in meat. Cook 5 minutes until thickened. Cool.
Put 3 cups mix into 1 quart freezer bags. Freeze.
PECAN PIE FOR A CROWD
12 eggs, beaten
1 cup dark brown sugar
5 cups sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup butter or margarine, melted
3 tablespoons vanilla extract
12 to 15 cups chopped pecans
8 unbaked pastry shells (9 inches each)
In large mixing bowls, combine the first seven ingredients; mix well. Add the pecans. Pour 2 1/4 cups filling into each pie shell.
Bake at 400 degrees F for 40-50 minutes.
VARIATION:
To make chocolate pecan pies, melt 3 cups semisweet chocolate chips and add to the batter before adding pecans.
UCLA MEDICAL CENTER CARROT CAKE
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla
2 cups flour, sifted
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp salt
1/4 tsp ground cardamom
2 cups carrots, shredded and packed
1 cup walnuts, chopped finely
1/2 cup crushed pineapple, well drained
1/2 cup raisins
Pineapple Cream Cheese Frosting (recipe follows)
Cream butter until soft. Gradually add sugar and beat until fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly blended. Add vanilla.
In a separate bowl sift flour, baking soda, cinnamon, nutmeg, salt and cardamom together several times and set aside.
Add carrots, walnuts, pineapple and raisins to egg-sugar mixture. Stir in flour mixture and mix well. Pour into greased and floured (13x9-inch) baking pan
Bake at 350 degrees F for 50-60 minutes (or until cake tests done). Cool completely. Frost cooled cake.
PINEAPPLE CREAM CHEESE FROSTING
1 (3 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 1/4 cup powdered sugar
1/4 cup walnuts, chopped
3 Tbsp pineapple, crushed, chopped and well drained
1/8 tsp cardamom
Mix cream cheese, butter and powdered sugar until fluffy. Add walnuts, pineapple and cardamom; mix together well.
OLD FASHIONED SWEET-SOUR COLESLAW
From: Sara
Source: Brookville Hotel, Brookville, Kansas
1 1/2 lbs. shredded cabbage
1 tsp. salt
2/3 cup sugar
1/3 cup vinegar
1 cup heavy (whipping) cream, unwhipped
Place shredded cabbage in covered dish in refrigerator for several hours.
Mix remaining ingredients in order given and pour over cabbage. Chill and serve.
ROBIN'S COLESLAW
Makes 6-8 servings
1 medium head green cabbage, finely chopped
1 carrot, finely chopped
1 small white onion, finely chopped
1 cup Miracle Whip dressing
1/2 cup heavy (whipping) cream
1/2 tsp. dry mustard
1 tbsp. sugar
1/4 cup white wine vinegar (or to taste)
Salt and pepper (to taste)
Mix all ingredients in an attractive serving bowl. Chill for at least 1 hour or overnight.
COLESLAW
1 egg
2 tbsp. margarine, melted
3/4 cup light cream
1/4 cup vinegar
4 cups shredded cabbage
2 tbsp. mayonnaise
1 tbsp. sugar
1/4 tsp. salt
Few grains pepper
Paprika (for garnish)
Beat egg; add melted margarine and light cream. Mix well. Add vinegar slowly. Cook in double boiler over hot water, stirring constantly until mixture thickens. Chill.
Combine cabbage, mayonnaise, sugar, salt and a few grains pepper. Toss the chilled dressing with cabbage mixture; sprinkle with paprika.
SWEET AND SOUR COLESLAW
Makes 4 servings
1/2 large head or 1 medium head green cabbage
7 bacon slices
2 eggs
1 tsp. salt
2 tbsp. sugar
1/3 cup vinegar
1/3 cup water
3 tbsp. bacon fat
1/3 cup heavy (whipping) cream
Finely shred 5 cups cabbage; wrap tightly and refrigerate about 1/2 hour before serving.
Saute bacon over low heat until crisp and brown. Drain saving bacon fat; crumble or dice bacon.
In double boiler top, beat eggs; salt, sugar, vinegar, water until blended. Place over hot, not boiling water. Add bacon fat, while stirring constantly, with wire whip or rubber spatula until mixture thickens; do not boil. Cool until lukewarm; stir in cream; refrigerate.
TO SERVE:
Toss cabbage with bacon reserving a few bits as garnish. Stir up dressing; pour over cabbage; toss; sprinkle with bacon; serve at once.
7 LAYER COOKIES
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1 (6 oz) pkg butterscotch chips
1 (6 oz) pkg semi-sweet chocolate chips
1 cup chopped walnuts
1 (14 oz) can Eagle Brand sweetened condensed milk
Use a 13x9-inch pan. Melt butter in pan and spread butter over sides and bottom of pan.
Add remaining ingredients, layering in the order listed above.
Bake at 350 degrees F for 30 minutes or until nuts and coconut are golden brown. Cool thoroughly before cutting into bars.
BITE SIZE CORN DOGS
1 cup self-rising flour
2/3 cup self-rising cornmeal
1 tsp. sugar
1 1/4 cups buttermilk
1 egg, beaten
2 tsp. cooking oil
1 (1 lb.) pkg. hot dogs, cut in desired lengths
oil (for deep frying)
Mix flour, cornmeal and sugar. Add buttermilk, egg and oil.
Roll hot dogs in mixture and drop in hot oil until golden brown.
SINGING HENNIES (BRITISH CURRANT SCONES)
From: Sara
1/2 cup currants
2 1/2 cups flour, divided use
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup butter
1 cup sour cream
1 egg beaten with 1 tbsp. water
Grated lemon rind (to taste)
Dredge currants in a small amount of flour and hold back about 1/4 cup flour for kneading.
Combine remaining flour, sugar, baking powder, baking soda and salt. Cut in butter to make a coarse meal (as with biscuits); set aside.
Mix sour cream, egg-water mixture, currants, and lemon rind together. Add to flour mixture and stir well, using hands if necessary.
On a floured board knead just until smooth; flatten into an oblong, cut in half crosswise, then twice lengthwise. Cut into squares to make 24.
Bake about 12 minutes in preheated 425 degrees F oven.
SWEET TART LEMON SQUARES
From: Sara
1 (15 oz.) can sweetened condensed milk
1/2 cup lemon juice
1 tsp. lemon rind
1/2 cup graham cracker crumbs
1/3 cup brown sugar
1/3 cup butter, melted
Stir the milk, lemon juice, and rind together until thick and smooth; set aside.
Mix graham cracker crumbs, sugar, and butter. Put 2/3 of the crumb mixture mixture in a pie pan; pour in the filling mixture. Sprinkle the rest of the crumb mixture on top.
Bake 7 minutes (may take longer).
SWEET DREAM TORTE
1 (8 oz.) pkg. cream cheese, softened
1 1/4 cups sifted powdered sugar, divided use
1/2 tsp. vanilla
1 (1 oz.) square unsweetened chocolate, melted
3/4 cup heavy (whipping) cream
1 (10 3/4 oz.) frozen pound cake, thawed
FOR THE CHOCOLATE-CHEESE MIXTURE:
Combine cream cheese, 1 cup powdered sugar and vanilla. Mix until well blended. Blend in melted chocolate.
In separate bowl, beat cream until soft peaks form; gradually add remaining 1/4 cup powdered sugar, beating until stiff peaks form. Fold into cream cheese mixture.
TO ASSEMBLE:
Split cake horizontally into three layers. Spread each layer Some of the with chocolate cheese mixture; stack. Frost sides with remaining chocolate cheese mixture. Chill.
SWEET NOTHINS
1 stick (1/2 cup) butter or margarine
1 (6 oz.) pkg. chocolate chips
1/2 cup peanut butter
8 cups Rice Chex or Crispix
2 cups powdered sugar
Melt together butter or margarine, chocolate chips and peanut butter.
Pour over Rice Chex or Crispix; stir until well coated.
In a large bowl, put powdered sugar, dump in Chex mixture. Toss to mix. Store in air-tight container. Kids love to make this one.
Talk TKL Recipe Swap - June 9, 1997
RECIPES IN THIS FILE:
Honey-Mustard Barbecued Short Ribs (crock pot)
Link Sausage Brunch Casserole
Couscous Salad (with chicken, currants and chick peas)
Seven C's Chicken (cinnamon, cardamom, cloves and currants)
Chicken Dish (using refrigerated crescent roll dough)
Pine Nut Lemon Rice Pilaf
Chicken Enchiladas (from Debbie's next door neighbor)
Corn Bread Chicken Casserole
Lemony Couscous
Sherried Chicken
Golfer's Chicken (using Russian dressing, onion soup mix and apricot preserves)
Grape Salad (with parsley and garlic)
Quick Chicken Cordon Bleu
Curried Couscous-Chicken Salad with Orange Dressing
Moroccan Chicken Stew
Seasoning Mix for Chicken
Garlic Herb Cheese Ball
Walnut-Chicken Salad
Tandoori Chicken and Couscous
Strawberry-Cheese Ball
Monterey Rice
Impossible Microwave Risotto
Tomato Butter (using green tomatoes)
Tequila Oregano Butter
Patrick's Parsley Pasta
Golden Cheese Soup (quantity recipe)
Mexican Meat Mix (freeze ahead)
Pecan Pie for a Crowd (makes 8 pies)
With Variation: Chocolate Pecan Pie for a Crowd
UCLA Medical Center Carrot Cake
with Pineapple Cream Cheese Frosting
Old Fashioned Sweet-Sour Coleslaw
Robin's Coleslaw (using Miracle Whip and heavy cream)
Coleslaw (with cooked dressing)
Sweet and Sour Coleslaw (with hot bacon dressing)
7 Layer Cookies
Bite Size Corn Dogs
Singing Hennies (British Currant Scones)
Sweet Tart Lemon Squares
Sweet Dream Torte (using frozen pound cake)
Sweet Nothins (no-bake using Chex, peanut butter and chocolate)
HONEY-MUSTARD BARBECUED SHORT RIBS (CROCK POT)
Source: Crockery Favorites by Mable Hoffman
Makes 6 servings
3 lb beef short ribs
1 cup bottled hickory smoke flavored barbecue sauce
1 tbsp Dijon mustard
2 tbsp honey
1 garlic clove, crushed
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp cornstarch
2 tbsp cold water
Place short ribs in slow-cooker.
In medium bowl, combine barbecue sauce, mustard, honey, garlic, salt and pepper. Pour over ribs.
Cover and cook on LOW 6-7 hours or until tender. Refrigerate several hours or overnight.
WHEN READY TO SERVE:
Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.
Dissolve cornstarch in water. Add to sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.
LINK SAUSAGE BRUNCH CASSEROLE
From: Sara
Makes 8 to 10 servings
1 1/2 lb. of link sausage
8 slices bread, trimmed and cubed
2 cups grated Cheddar cheese
4 eggs
2 1/4 cups milk
3/4 tsp. dry mustard
1 (10 3/4 oz.) can condensed cream of mushroom or cream of celery soup
1/2 cup mayonnaise
Butter a 2 quart casserole.
Cut sausages in half and brown.
Arrange bread cubes in casserole pan. Top with browned sausage and cover with cheese.
Beat the eggs with the milk and dry mustard. Pour over the bread and sausage mixture and refrigerate overnight.
WHEN READY TO COOK:
Mix together the undiluted can of soup and 1/2 cup of mayonnaise and pour over the top of the casserole.
Bake for one hour at 325 degrees F.
COUSCOUS SALAD
Source: Stephanie da Silva
2 cups chicken stock
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons extra-virgin olive oil, divided use
1/2 pound skinless, boneless chicken breast (or leftover cooked chicken)
1 cup uncooked couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1 cup canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the chicken stock, cinnamon, ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to a boil, reduce to a bare simmer and add the chicken breast if you are using uncooked chicken. Poach until white throughout, but still moist, about 15 minutes. Remove the chicken and set aside to cool.
Return the stock to a boil. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps.
Cut the chicken (poached or leftover) into 1/2-inch dice. Add the chicken to the couscous. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving.
Debbie, D.W.: Here is the Murder Mystery Stuff. "How to Host a Murder" Decipher P.O. Box 56 Norfolk, VA 23501 They have several titles one is "The Grapes of Frath" (aboard a yacht in the Mediterranean). I did the
50's high school reunion. Such fun. Everyone that came didn't think that they would like it, but left having fun.
SEVEN C'S CHICKEN
From: Judy
Makes 8 servings
1/2 cup dried currants (or raisins)
cognac
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 pint heavy (whipping) cream
cashews
Hot cooked orzo or new red potatoes (for serving)
ADVANCE PREPARATION:
Cover currants (or raisins) with cognac and steep for several hours or overnight.
Rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
WHEN READY TO COOK:
Dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
Saute chicken in butter over medium heat until golden brown and crunchy. Put chicken in slow oven (about 200 degrees F) to keep warm.
Add currants and cognac and heavy cream to pan and heat over low heat until thickened somewhat.
TO SERVE:
Serve chicken garnished with cashews along with orzo or grilled new red potatoes. Pour a bit of the sauce over the chicken and orzo or potatoes and puddle sauce to the side. Finish the presentation with steamed green beans or broccoli florets sauteed in butter with thin strips of red pepper.
CHICKEN DISH
From: Debbie, D.W.
Makes 4 servings, 2 slices each
"This is always a winner at my dinner parties. I serve it with Pine Nut Lemon Rice Pilaf (recipe follows), usually broccoli, and then dessert. Great company dish."
1 (10 3/4 oz) can condensed Campbell's cream of chicken soup
1 cup sour cream
1/3 cup mayonnaise
1 chicken, baked and de-boned
1 medium onion, chopped
2 stalks celery, sliced 1/8-inch thick
1 dozen mushrooms, sliced
1 (8 oz) can water chestnuts, drained
1 can Pillsbury refrigerated crescent roll dough
1 cup shredded Monterey jack cheese
3 teaspoons butter, melted
1/2 cup pine nuts (or sliced almonds)
Cream together the undiluted soup, sour cream and mayo. Add the chicken, onion, celery, mushrooms and water chestnuts. Microwave on high for 6 minutes.
Pour the chicken mixture into a 9x13-inch baking dish. Unroll the crescent roll dough and spread over top of the chicken mixture to make a crust. Top with shredded cheese, drizzle butter over top and sprinkle with nuts.
Bake at 350 degrees F for 30-40 minutes until cooked and browned.
Cool for 5 minutes, slice down the middle and then three cuts to make a total of eight pieces.
This is great leftover. Microwave for 1 minute and 30 seconds with piece of plastic over it.
PINE NUT LEMON RICE PILAF
From: Debbie, D.W.
This came from a restaurant magazine.
1 cup uncooked basmati rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup butter, melted
1/2 lemon, squeezed
1/2 cup pine nuts, toasted
In a microwavable pan with a lid place the rice, water, and salt. Microwave for 10 minutes. Let sit for 10 minutes.
Melt the butter and add the lemon and pine nuts together. Add to rice and serve while hot. Better the second day.
CHICKEN ENCHILDAS
From: Debbie, D.W.
Source: Phyllis Childress, next door neighbor in Bakersfield CA
1 whole chicken, cooked and deboned
1 (16 ounce) container sour cream
salt and pepper (to taste)
garlic powder (to taste)
1 package flour tortillas, divided use
8 ounces American cheese, shredded
8 ounces mozzarella cheese, shredded
1 (12 ounce) can of green enchilada sauce
Mix chicken, sour cream, salt and pepper, garlic powder together.
Fry tortillas until brown; drain and break into pieces. Place half the tortilla pieces in bottom of oblong pan. Place chicken mixture over tortillas, then add grated cheeses over top of chicken mixture. Add rest of tortillas over top of chicken mixture. Pour can of sauce over top.
Bake at 350 degrees F for 45 minutes.
CORN BREAD CHICKEN CASSEROLE
From: Debra McCrory
4 chicken breasts, chopped
1 teaspoon poultry seasoning
1 (8 1/2 oz) box corn bread muffin mix (plus ingredients to prepare)
1/2 cup chopped onion
1/2 cup chopped celery
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 (14 oz) can chicken broth
Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil and simmer til done.
Prepare and bake corn bread muffin mix (can be done ahead of time).
Cream the other ingredients together (except chicken broth). Put the chicken in a 9x13-inch baking dish and pour the soup mixture over the chicken. Crumble the prepared corn bread over the top of the chicken and cream mixture. Pour the chicken broth over the top of the corn bread.
Bake 1 1/2 hours at 350 degrees F.
LEMONY COUSCOUS
From: Nancy
Source: Cooking Light magazine, September 1994
Makes 8 servings (1 cup each)
2 1/4 cups water
1 (10-ounce) box couscous (1 1/2 plus 2 tablespoons uncooked)
1 1/3 cups seeded chopped tomato (1 large)
1 cup seeded coarsely chopped peeled cucumber
1 cup thinly sliced green onions
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; let stand, covered, minutes. Fluff with a fork.
Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well.
SHERRIED CHICKEN
From: Debbie, D.W.
Source: Hattie Myers
Makes 4 servings
4 boneless, skinless chicken breasts
1 (10 3/4 oz) can condensed cream of mushroom soup
1 cup mayonnaise
1 cup cooking sherry
1 cup sliced mushrooms
1/2 cup sour cream
Hot cooked rice (optional, for serving)
Place chicken breasts in a casserole dish. Mix remaining ingredients together well and pour over chicken.
Bake at 350 degrees F for 40 minutes.
Serve with rice, if desired.
GOLFER'S CHICKEN
From: Lisa in WV
1 to 2 pounds boneless, skinless chicken breasts
1 small bottle Russian dressing
1 envelope onion soup mix
8 oz. apricot preserves
Mix last three items. Spoon over chicken in a baking pan.
Cook in a 350 degree F oven for 30-40 minutes.
Sounds weird - didn't tell my sweetie what was in it before he ate it - he loves it!!!
GRAPE SALAD
Makes 8-10 servings
"This is very simple and delicious. What I have found is that a people return for more than one serving and it keeps."
1 to 2 pounds Red grapes, sliced in half
1/2 bunch parsley, chopped, washed and washed to remove sand
2 to 3 garlic cloves, minced fine
Rice vinegar (to taste)
Mix sliced grapes, parsley, and garlic. Drizzle rice vinegar over all.
QUICK CHICKEN CORDON BLEU
1 to 2 lbs. chicken breast meat, cut up
8 oz. lean ham, julienned
8 oz. low-fat Swiss cheese
crushed corn flakes
Layer ingredients in a 9x13-inch pan sprayed with Pam.
Bake at 350 degrees F for about 45 minutes (till chicken is cooked through).
CURRIED COUSCOUS-CHICKEN SALAD
From: Nancy
Source: Cooking Light magazine, May 1994
Makes 3 servings (1 cup each)
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous, uncooked
1 cup cubed cooked chicken breast (1/2 pound)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
FOR THE ORANGE DRESSING:
6 tablespoons unsweetened orange juice
1 teaspoon grated orange rind
1/4 teaspoon pepper
2 teaspoons olive oil
Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Add chicken and next 4 ingredients.
Combine orange rind and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.
MOROCCAN CHICKEN STEW
Source: Cooking Light magazine, March 1995
Makes 4 servings (serving size: 1 cup chicken mixture and 1 cup couscous)
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 1/2 cups water, divided use
4 1/2 ounces bite-size pitted prunes
Vegetable cooking spray
1 tablespoon olive oil
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely chopped onion
1/2 cup low-salt chicken broth
4 cups hot cooked couscous
3 tablespoons sliced almonds, toasted
Place first 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat. Chill 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat; cover and let stand 1 hour.
Drain prunes, reserving 1/4 cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric, and cinnamon; cook 1 minute, stirring constantly. Add onion, and saute 8 minutes.
Add chicken, remaining 1/2 cup water, prunes, reserved 1/4 cup cooking liquid, and chicken broth; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until chicken is done.
TO SERVE:
Place couscous on a serving platter; top with chicken mixture, and
sprinkle with almonds.
SEASONING MIX FOR CHICKEN
From: Joe
Here's a great seasoning blend for roast or baked chicken. Rub a little oil, butter, etc. on the chicken first, then rub this mix in, as much as you like. Yum !
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. thyme
1/2 tsp. crushed dried basil
Mix all ingredients together well.
GARLIC HERB CHEESE BALL
From: Debbie McCrory
2 pkg (8 oz each) cream cheese
1 envelope Good Seasonings Garlic and Herb Salad Dressing
2 heaping teaspoons of chopped garlic (I use jar for convenience)
Mix all ingredients together very well using a food processor.
It can make one big ball or two smaller ones for gifts.
Roll in either parsley or chopped nuts (I use parsley). I sometimes place it in a bowl and serve with Ritz crackers (they are best with it).
Walnut-Chicken Salad
From Nancy
Source: Cooking Light magazine, June 1994
Makes 6 servings
6 tablespoons chopped walnuts
2 tablespoons low-sodium soy sauce, divided use
Vegetable cooking spray
1 pound boneless, skinless chicken breasts
3 cups cooked couscous (cooked without salt or fat)
1/2 cup coarsely shredded carrot
1/3 cup sliced green onions
FOR THE DRESSING:
2 tablespoons minced shallot
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon walnut oil (or vegetable oil)
2 teaspoons brown sugar
1 teaspoon grated lemon rind
1 teaspoon peeled grated gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
9 cups loosely packed thinly sliced fresh spinach (for serving)
Place a large nonstick skillet over medium-high heat until hot. Add walnuts; cook 2 to 2 1/2 minutes, stirring constantly. Add 1 tablespoon and 1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed. Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel. Coat skillet with cooking spray, and place over medium heat until hot. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in a small bowl, and stir well. Add to chicken mixture, and toss well.
TO SERVE:
Arrange 1 1/2 cups sliced spinach on individual serving plates, and top with 1 cup chicken mixture, and sprinkle with 1 tablespoon of the soy-seasoned walnuts.
TANDOORI CHICKEN AND COUSCOUS
Source: Cooking Light magazine, May 1995
Makes 6 servings (serving size: 1 chicken breast half and 1 cup couscous or 1 chicken thigh, 1 drumstick, and 1 cup couscous)
3 skinned chicken breast halves (1-1/2 pounds)
3 skinned chicken thighs (3/4 pound)
3 skinned chicken drumsticks (1/2 pound)
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1 cup plain nonfat yogurt
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons grated peeled gingerroot
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1/2 teaspoon paprika
6 cups hot cooked couscous
Place chicken pieces in a 10x10-inch casserole dish, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next 5 ingredients (yogurt through garlic) in a bowl, and stir well. Pour the yogurt mixture over the chicken; cover and marinate in refrigerator for at least 8 hours.
WHEN READY TO COOK:
Uncover and sprinkle with paprika. Cover with wax paper, and microwave at high for 18 to 20 minutes, rotating dish a half-turn after 9 minutes. Let stand, covered, 10 minutes.
Remove the chicken from dish, and discard yogurt mixture. Serve the chicken over hot couscous.
STRAWBERRY-CHEESE BALL
From Judy
1 cup mayonnaise
1 1/2 cups sharp cheddar cheese
1/2 cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate overnight.
Pour 5 oz. strawberry preserves over ball just before serving.
MONTEREY RICE
2 cups uncooked rice
2 cups sour cream
2 cans (6 oz each) green chiles
10 oz. Monterrey Jack cheese, grated
Fresh Parmesan cheese, grated
Cook the rice. While still hot, add sour cream, chiles, and Monterey Jack cheese. Put into a 2-quart casserole dish.
Cover and bake at 375 degrees F for 25 minutes. Remove cover and sprinkle top with Parmesan cheese. Bake another 5 minutes uncovered. Wonderful!
IMPOSSIBLE MICROWAVE RISOTTO
Source: Barbara Kafka (adapted from book "Great Foods without Fuss" by Frances McCullough and Barbara Witt, 1992
Makes 2 servings
1 teaspoon unsalted butter
1 teaspoon olive oil
2 tablespoons minced onions
1 clove garlic, minced
1/4 cup uncooked Arborio rice
1 cup chicken broth
1/4 cup dry white wine
salt and pepper (to taste)
3 optional ingredients (from choices below)*
Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)
Add onion, garlic and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
*Optional ingredients may include 4 ounces of the following:
cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and 2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (Greek/Kalamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and saffron, basil or other spice to taste.
Tomato Butter
Makes 4 pints
6 pounds (12 to 18 medium) green tomatoes
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
5 pounds brown sugar
juice of two lemons
2 cups water
Coarsely chop green tomatoes without peeling or coring. Add remaining ingredients. Simmer over low heat two to three hours, until mixture is thick, stirring frequently. Run through colander or strainer to remove seeds and any hard bits of pulp. Reheat to boiling. Stor in refrigerator.
TEQUILA OREGANO BUTTER
"Serve with zucchini and corn dishes; rice, pasta, or bread; and especially on grilled fish, chicken or steak."
4 or more cloves garlic, minced
1/2 generous cup chopped fresh oregano
2 Tbsp chopped parsley
1/2 tsp crushed dried red chile pepper
2 tsp chopped fresh chives
1 Tbsp or more gold tequila
Salt and pepper (to taste)
1/2 pound unsalted butter (2 sticks) softened
Mix it all together it's as easy as that.
PATRICK'S PARSLEY PASTA
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
Makes 6 servings
"The author says that leftovers are good cold or at room temperature accompanied by corned beef."
2 large garlic cloves, thinly sliced
3/4 cup fresh Italian parsley, finely minced*
1 1/2 tsp dried marjoram (or 1 tbsp fresh marjoram, minced)
1 tsp dried basil (or 1 tbsp fresh basil, minced)
1 tsp brown sugar
1/4 cup red wine vinegar
3/4 tsp dry mustard
1/2 tsp celery seeds; crushed
2 egg whites
2 tsp olive oil
2 tbsp lemon juice
freshly ground pepper
1/2 cup freshly grated Romano cheese
1 lb uncooked spiral pasta**
Place garlic and parsley in a small bowl. Beat in herbs, brown sugar, vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper. Add grated cheese; mix thoroughly. Allow to stand at room temperature while you cook pasta according to package directions.
Drain pasta and return to pot; toss with parsley and cheese mixture. Serve immediately with extra freshly grated cheese.
*This amount is all of a good-sized bunch, stems removed and saved for soup or stock.
**Rotelli, etc. The more nooks and crannies in the pasta, the more sauce it will hold.
GOLDEN CHEESE SOUP
(quantity recipe)
2 1/2 cups chopped onion
1 1/4 cups butter or margarine
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
2 1/2 teaspoons paprika
5 teaspoons salt
2 1/2 teaspoons pepper
5 quarts chicken broth
5 quarts milk
5 cups chopped carrots, cooked
5 cups chopped celery, cooked
10 cups (2 1/2 lbs) shredded sharp cheddar cheese
2 1/2 cups chopped fresh parsley
In large Dutch oven over medium heat, saute onion in butter until tender.
Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving.
MEXICAN MEAT MIX (freeze ahead)
From: Lisa in UT
Makes about 9 cups (I alway double this recipe)
5 lb. beef roast or combination of beef and pork (this is what I like)
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 jars (7 oz. each) green chile salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt (or to taste)
1 tsp. ground cumin
Preheat oven to 275 degrees F.
Place roasts in large roasting pan. Do not add salt or water. Cover with a tight lid and roast 8 to 10 hours until well done. (Or cook with 1 cup water in pressure cooker 35 to 40 minutes.)
Drain meat. Cool meat, shred meat and set aside.
Spray a large skillet with cooking spray. Saute onions and green chilies 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in meat. Cook 5 minutes until thickened. Cool.
Put 3 cups mix into 1 quart freezer bags. Freeze.
PECAN PIE FOR A CROWD
12 eggs, beaten
1 cup dark brown sugar
5 cups sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup butter or margarine, melted
3 tablespoons vanilla extract
12 to 15 cups chopped pecans
8 unbaked pastry shells (9 inches each)
In large mixing bowls, combine the first seven ingredients; mix well. Add the pecans. Pour 2 1/4 cups filling into each pie shell.
Bake at 400 degrees F for 40-50 minutes.
VARIATION:
To make chocolate pecan pies, melt 3 cups semisweet chocolate chips and add to the batter before adding pecans.
UCLA MEDICAL CENTER CARROT CAKE
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla
2 cups flour, sifted
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp salt
1/4 tsp ground cardamom
2 cups carrots, shredded and packed
1 cup walnuts, chopped finely
1/2 cup crushed pineapple, well drained
1/2 cup raisins
Pineapple Cream Cheese Frosting (recipe follows)
Cream butter until soft. Gradually add sugar and beat until fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly blended. Add vanilla.
In a separate bowl sift flour, baking soda, cinnamon, nutmeg, salt and cardamom together several times and set aside.
Add carrots, walnuts, pineapple and raisins to egg-sugar mixture. Stir in flour mixture and mix well. Pour into greased and floured (13x9-inch) baking pan
Bake at 350 degrees F for 50-60 minutes (or until cake tests done). Cool completely. Frost cooled cake.
PINEAPPLE CREAM CHEESE FROSTING
1 (3 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 1/4 cup powdered sugar
1/4 cup walnuts, chopped
3 Tbsp pineapple, crushed, chopped and well drained
1/8 tsp cardamom
Mix cream cheese, butter and powdered sugar until fluffy. Add walnuts, pineapple and cardamom; mix together well.
OLD FASHIONED SWEET-SOUR COLESLAW
From: Sara
Source: Brookville Hotel, Brookville, Kansas
1 1/2 lbs. shredded cabbage
1 tsp. salt
2/3 cup sugar
1/3 cup vinegar
1 cup heavy (whipping) cream, unwhipped
Place shredded cabbage in covered dish in refrigerator for several hours.
Mix remaining ingredients in order given and pour over cabbage. Chill and serve.
ROBIN'S COLESLAW
Makes 6-8 servings
1 medium head green cabbage, finely chopped
1 carrot, finely chopped
1 small white onion, finely chopped
1 cup Miracle Whip dressing
1/2 cup heavy (whipping) cream
1/2 tsp. dry mustard
1 tbsp. sugar
1/4 cup white wine vinegar (or to taste)
Salt and pepper (to taste)
Mix all ingredients in an attractive serving bowl. Chill for at least 1 hour or overnight.
COLESLAW
1 egg
2 tbsp. margarine, melted
3/4 cup light cream
1/4 cup vinegar
4 cups shredded cabbage
2 tbsp. mayonnaise
1 tbsp. sugar
1/4 tsp. salt
Few grains pepper
Paprika (for garnish)
Beat egg; add melted margarine and light cream. Mix well. Add vinegar slowly. Cook in double boiler over hot water, stirring constantly until mixture thickens. Chill.
Combine cabbage, mayonnaise, sugar, salt and a few grains pepper. Toss the chilled dressing with cabbage mixture; sprinkle with paprika.
SWEET AND SOUR COLESLAW
Makes 4 servings
1/2 large head or 1 medium head green cabbage
7 bacon slices
2 eggs
1 tsp. salt
2 tbsp. sugar
1/3 cup vinegar
1/3 cup water
3 tbsp. bacon fat
1/3 cup heavy (whipping) cream
Finely shred 5 cups cabbage; wrap tightly and refrigerate about 1/2 hour before serving.
Saute bacon over low heat until crisp and brown. Drain saving bacon fat; crumble or dice bacon.
In double boiler top, beat eggs; salt, sugar, vinegar, water until blended. Place over hot, not boiling water. Add bacon fat, while stirring constantly, with wire whip or rubber spatula until mixture thickens; do not boil. Cool until lukewarm; stir in cream; refrigerate.
TO SERVE:
Toss cabbage with bacon reserving a few bits as garnish. Stir up dressing; pour over cabbage; toss; sprinkle with bacon; serve at once.
7 LAYER COOKIES
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1 (6 oz) pkg butterscotch chips
1 (6 oz) pkg semi-sweet chocolate chips
1 cup chopped walnuts
1 (14 oz) can Eagle Brand sweetened condensed milk
Use a 13x9-inch pan. Melt butter in pan and spread butter over sides and bottom of pan.
Add remaining ingredients, layering in the order listed above.
Bake at 350 degrees F for 30 minutes or until nuts and coconut are golden brown. Cool thoroughly before cutting into bars.
BITE SIZE CORN DOGS
1 cup self-rising flour
2/3 cup self-rising cornmeal
1 tsp. sugar
1 1/4 cups buttermilk
1 egg, beaten
2 tsp. cooking oil
1 (1 lb.) pkg. hot dogs, cut in desired lengths
oil (for deep frying)
Mix flour, cornmeal and sugar. Add buttermilk, egg and oil.
Roll hot dogs in mixture and drop in hot oil until golden brown.
SINGING HENNIES (BRITISH CURRANT SCONES)
From: Sara
1/2 cup currants
2 1/2 cups flour, divided use
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup butter
1 cup sour cream
1 egg beaten with 1 tbsp. water
Grated lemon rind (to taste)
Dredge currants in a small amount of flour and hold back about 1/4 cup flour for kneading.
Combine remaining flour, sugar, baking powder, baking soda and salt. Cut in butter to make a coarse meal (as with biscuits); set aside.
Mix sour cream, egg-water mixture, currants, and lemon rind together. Add to flour mixture and stir well, using hands if necessary.
On a floured board knead just until smooth; flatten into an oblong, cut in half crosswise, then twice lengthwise. Cut into squares to make 24.
Bake about 12 minutes in preheated 425 degrees F oven.
SWEET TART LEMON SQUARES
From: Sara
1 (15 oz.) can sweetened condensed milk
1/2 cup lemon juice
1 tsp. lemon rind
1/2 cup graham cracker crumbs
1/3 cup brown sugar
1/3 cup butter, melted
Stir the milk, lemon juice, and rind together until thick and smooth; set aside.
Mix graham cracker crumbs, sugar, and butter. Put 2/3 of the crumb mixture mixture in a pie pan; pour in the filling mixture. Sprinkle the rest of the crumb mixture on top.
Bake 7 minutes (may take longer).
SWEET DREAM TORTE
1 (8 oz.) pkg. cream cheese, softened
1 1/4 cups sifted powdered sugar, divided use
1/2 tsp. vanilla
1 (1 oz.) square unsweetened chocolate, melted
3/4 cup heavy (whipping) cream
1 (10 3/4 oz.) frozen pound cake, thawed
FOR THE CHOCOLATE-CHEESE MIXTURE:
Combine cream cheese, 1 cup powdered sugar and vanilla. Mix until well blended. Blend in melted chocolate.
In separate bowl, beat cream until soft peaks form; gradually add remaining 1/4 cup powdered sugar, beating until stiff peaks form. Fold into cream cheese mixture.
TO ASSEMBLE:
Split cake horizontally into three layers. Spread each layer Some of the with chocolate cheese mixture; stack. Frost sides with remaining chocolate cheese mixture. Chill.
SWEET NOTHINS
1 stick (1/2 cup) butter or margarine
1 (6 oz.) pkg. chocolate chips
1/2 cup peanut butter
8 cups Rice Chex or Crispix
2 cups powdered sugar
Melt together butter or margarine, chocolate chips and peanut butter.
Pour over Rice Chex or Crispix; stir until well coated.
In a large bowl, put powdered sugar, dump in Chex mixture. Toss to mix. Store in air-tight container. Kids love to make this one.
MsgID: 004326
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (40) - 06-10-97 Recipe ...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (40) - 06-10-97 Recipe ...
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | re: Talk TLK Chat Room 6/11/97 Recipe Swap |
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| 2 | Recipe: Assorted Recipes (62) - 06-10-97 Recipe Swap Part 1 (updated) |
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| 3 | Recipe: Assorted Recipes (40) - 06-10-97 Recipe Swap Part 2 (updated) |
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| 4 | Recipe: Assorted Recipes (42) - 06-09-97 Recipe Swap (updated) |
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