Recipe: Assorted Recipes (42) - 12-08-97 Recipe Swap (updated)

RECIPE RIOT! 42 ASSORTED RECIPES
Recipe Swap - December 8, 1997

RECIPES IN THIS FILE:
Peanut Butter and Jelly French Toast
Cajun Spice Mix
Prudhomme Spice Mix
Spice Blend Mix (for cakes, breads, etc.)
How to Make Chicken Stock in the Crock Pot
Chicken-Rice Soup
Chicken Soup with Dumplings
Corn Chowder
Norwegian French Toast
Mississippi Mud Cake
Old Fashioned Cream Scones
Honey Whole Wheat Bread
New England Scones
Antipasto Pasta Salad
Orange-Pecan Tea Loaf
Orange Blossom Muffins with Orange Glaze
Orange-Blossom Muffins (using Bisquick)
Orange Blossom Cake (using Cake Mix)
Lemon Whippersnappers
Chocolate Crinkles
5-Ingredient Pecan Shortbread Cookies
All-In-One Mexican Meal
Fast and Festive Cookie Mix
Fanciful Fruit Pizza
Custard Cream Gelato
Homemade Noodles
Brownie Pizza
How to Flavor Vodka
Apple Blueberry Pie
Blueberry Pie
Alaska Lowbush Blueberry Pie
Fresh Blueberry Pie
Herbed Roast Turkey with Lemon-Dijon Marinade
Barbecued Pork Southern Style
Yummy Crockpot Barbecue Pork
Lemon Marmalade
Frosted Holiday Angels
Beef Marsala (using red wine)
Holiday Cranberry Cake
Eggnog Snickerdoodles
Lemon-Mace Cookies
Grand Marnier Nanaimo Bars

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Kat/CA: Here is a great breakfast dish for your children/grandchildren to make!

PEANUT BUTTER AND JELLY FRENCH TOAST
Makes 6 servings

I like to put margarine on top and sprinkle powdered sugar on that. Yummy! You can also put syrup or additional jelly on top. However, it really tastes good plain.

12 slices bread
3/4 cup peanut butter
6 tbsp. jelly or jam (any flavor)
3 eggs
3/4 cup milk
1/4 tsp. salt
2 tbsp. butter or margarine

Spread peanut butter on 6 slices of bread; spread jelly on other 6 slices of bread. Put one slice of each together to form sandwiches. Set aside.

In mixing bowl, lightly beat eggs; add milk and salt and mix together. Set aside.

Melt butter in a large skillet over medium heat.

Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

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CAJUN SPICE MIX
Source: Marty Feins

1 cup sweet paprika
1 cup hot paprika (or to taste)
3 tbsp ground cayenne pepper (or to taste)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried rosemary
1 tbsp salt
1 tbsp ground black pepper
1 tbsp ground white pepper

Store in a airtight container.

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PRUDHOMME SPICE MIX
Source: Peter Kump

"This is the spice mixture that Paul Prudhomme recommends for hamburgers in "The Prudhomme Family Cookbook." It should be as good or better on prime rib."

1 tbsp plus 1 tsp ground cayenne pepper
1 tbsp salt
1 tbsp ground black pepper
2 tsp ground white pepper
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
1 1/2 tsp dried thyme leaves
1 tsp onion powder

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SPICE BLEND MIX (for cakes, breads, etc.)
Source: Unknown
Makes about 6 tablespoons Spice Blend Mix.

"Add one teaspoon or more to cake batters, quick bread batters, whipped cream and pancakes. I use this for anything that calls for any of the ingredients used. It adds variety."

2 tbsp ground cinnamon
1 tbsp ground nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp ground allspice
1 tbsp ground ginger
1 tbsp grated dried orange peel* (I use dried lemon peel)

In a half-cup container with a tight-fitting lid, combine all ingredients. Attach lid. Label with date and contents. Store in a cool dry place. Use within 6 months.

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HOW TO MAKE CHICKEN STOCK IN THE CROCK POT
Source: Andrew Peed, 1990's

"It's exceedingly easy to make your own stock in the crock pot, which can then be made into soup. This approach works for pretty much any kind of bones. (I should know... I've got chicken, pork, beef, ham and fish stock in my freezer even as I type...)"

1 to 2 lbs. chicken bones (from a roast chicken, or fried, or whatever)
Garlic, chopped (at least 1 clove, I generally use 2 or 3)
1/2 of a large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 or 2 bay leaves
1 to 2 cups white wine (I use palatable cheap wine for this, i.e., Gallo -- you know, $6.95 for a honkin' big jug. I don't use "cooking wine" - too much salt.)
Water (as needed)

Put the bones in the crock pot. (If the bones are from the roasted or fried chicken you've just cooked, use the wine to deglaze (that's fancy speak for dissolve fat/juices/meat scraps over medium heat) the pan, and add it to the crock pot.)

Throw in the garlic and veggies. Add a bay leaf or two. Add the wine then add water to cover the bones.

Put the lid on, turn the crock pot on to LOW, and let cook for at least 12 hours. (I generally let it go for 24 to 36 hours). When you can't stand it any longer, strain the stock into one or more shallow containers. (I make this a two-step process: once through a colander to get the bones and veggies, and then a second time through cheesecloth to get the sediment/scum). Cool quickly (i.e., in the fridge or freezer).

Skim off the fat. Transfer (if necessary) to your storage containers and freeze.

Voila! Chicken stock your grandma would be proud of. To turn it into soup, all you need to do is reduce it a bit, add seasonings to taste, chop up some fresh veggies and/or meat into it, and add pasta or noodles if you like.

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CHICKEN-RICE SOUP
Source: Jean-Marie Ostiguy, 1990's
Makes 4 servings

1 large frying chicken, cut in pieces
1 onion, chopped
1 rib celery
Salt and pepper, to taste
Water, as needed
1 cup uncooked rice
4 large eggs, separated
Juice from 4 lemons

Sear chicken pieces over moderate heat until juices begin to come from chicken.

Add onion, celery, salt and pepper. Cover with water and simmer until tender.

Strain broth; remove skin and cut up chicken.

Add rice to broth. Add cut up chicken and cook until rice is tender.

Beat egg yolks.

Set chicken and rice off heat and slowly beat in yolks and lemon juice.

Beat egg whites until stiff and fold into soup. When reheating do not boil.

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CHICKEN SOUP WITH DUMPLINGS
Adapted from source: Food and Wine magazine, 1990's

FOR THE SOUP:
2 tablespoons butter
1 small onion, minced
9 cups chicken stock, divided use
Salt and freshly ground white pepper, to taste
FOR THE DUMPLINGS:
1/2 teaspoon thyme
Pinch freshly ground nutmeg
1 cup all-purpose flour
2 eggs

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes.

Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

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CORN CHOWDER
Source: Elizabeth Powell
From: Cow/AR
Makes 6 servings

2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes, peeled and diced
2 cups water
2 cups corn kernels (fresh if possible)
1 pint (2 cups) heavy cream
Salt and ground black pepper, to taste

Melt butter in soup kettle and saute onion until limp.

Add potatoes and 2 cups water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes.

Add corn and heavy cream. Heat, without boiling and stirring frequently, for 10 minutes.

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NORWEGIAN FRENCH TOAST
(Poor, Rich or Russian Knights)
From: Ingrid F

1/2 cup of milk
2 eggs
6 tablespoons sugar
1 teaspoon vanilla sugar
1 teaspoon ground cardamom
6 slices of bread (should be not too fresh - almost stale)
Butter (for frying)
FOR SERVING (optional):
Jam or jelly
Whipped cream

Beat milk, eggs, sugars and cardamom together lightly. Add bread and let bread soak up all the egg mixture.

Fry slowly in butter on both sides.

Serve with some red jam or jelly, and maybe a dollop of sour cream.

VARIATIONS:

RICH KNIGHTS:
If they are served with jam or preserves and whipped cream, they turn Rich Knights.

RUSSIAN KNIGHTS (SAVORY):
If you use only eggs and milk, and maybe a pinch of salt, you can serve them with sour cream, chopped raw onion and caviar (from lumpfish, trout, catfish) or strips of smoked salmon and call them Russian Knights

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MISSISSIPPI MUD CAKE

2 cups sugar
1 cup shortening
4 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt
3 tsp. vanilla
1 cup nuts, chopped
1/2 of a 10 oz. pkg. miniature marshmallows

FOR THE FROSTING:
Cream sugar and shortening together; add eggs and beat by hand.

Sift flour, cocoa powder and salt together; add to creamed mixture. Mix well. Add vanilla and nuts. Pour into greased and floured o13x9-inch baking pan.

Bake at 300 degrees F for 35 minutes. Remove from oven and increase oven temperature to 350 degrees F.

Spread marshmallows over top of cake. Return to oven for 10 minutes at 350 degrees F. Cool in pan on rack for 1 hour, then frost.

FROSTING

1 (1 lb.) box powdered sugar
2 sticks (1 cup) butter, softened
1/3 cup unsweetened cocoa powder
1/4 cup evaporated milk
1 tsp. vanilla

Mix the ingredients for the frosting together and spread on cooled cake.

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salsa queen: Betsy.. Hi! I would like a scone recipe with some
substance. The one I had in NYC was 3-inches across and 2 1/2-inches high and not light but DELICIOUS!!

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OLD FASHIONED CREAM SCONES
Adapted from source: Sunset Cook Book of Breads, 1966

2 cups unsifted all-purpose flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten*
1/3 cup heavy whipping cream
2 teaspoons sugar (for sprinkling tops)

Preheat oven to 400 degrees F.

Combine flour, baking powder, the 2 tablespoons sugar and salt. Cut in butter with your fingers, a fork or two knives.

Beat eggs slightly with heavy cream, and stir into flour mixture. Turn out onto a lightly floured surface and knead only until dough sticks together. Divide in two parts. Roll each part out into a circle that is 1-inch thick and 6-inches in diameter. Cut each circle into 4 wedges, and put wedges on ungreased baking sheet. Brush tops with egg white and sprinkle with the 2 teaspoons sugar.

Bake for 15 minutes.

*Reserve 1 tablespoon egg white for brushing on top.

VARIATION:
I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream.

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HONEY WHOLE WHEAT BREAD
Source: SleepyL, 1995 - adapted from: Southern Living Cookbook

2 pkg. dry yeast
1 cup warm water, divided use
Sugar
2 1/2 cups whole wheat flour*
3 1/2 to 4 cups all purpose or bread flour
3 Tbsp. margarine
1 cup milk
1/2 cup honey
1 egg
1 Tbsp. salt
EGG WASH (optional):
1 egg beaten well with 1 tablespoon water and a dash of sugar

Dissolve yeast in 1/2 cup of the warm water, with just a bit of sugar. Let it proof for 5 to 10 minutes.

Measure whole wheat flour into a large bowl. Measure 1 cup of the all purpose flour into the large bowl. Put 2 cups in a smaller bowl and leave 1 cup in a measuring cup or small bowl.

Melt butter in a saucepan. Add the remaining 1/2 cup water and the milk. Warm gently. Stir the honey, egg and salt into the water-milk mixture.

Add milk mixture to the whole wheat flour mixture in the large bowl. Stir well. Stir in the yeast. Beat by hand or with a mixer for several minutes, until gluten starts to develop.

Stir in more of the all purpose flour - about 1 cup at a time - by hand, until dough starts to pull away from the sides of the bowl.

Dump out onto a floured surface (use the flour from the measuring cup or second small bowl). Let dough rest while you put the dough bowl in to soak in hot water.

Knead dough for about 10 minutes, adding flour from the measuring cup as it gets sticky. This dough is a bit stickier than most because of the honey. Let the dough rest a minute while you wash and dry the big bowl.

Grease the big bowl with butter - generously (butter will slide on, because the bowl will be warm). Grease the top of the dough generously with butter. Put it in the big bowl and cover with a towel. Let dough rise until doubled - about 1 1/2 to 2 hours (if the day is warm, start checking after an hour).

Punch down. Here you can shape the bread or let it rise again. If you let it rise again, it should only take about 1 to 1 1/2 hours to double.

Shape into two loaves and place in large bread pans (9x5-inch), which have been greased or sprayed with cooking spray. Let rise again, until doubled (bread should be just a little above the top of the pan).

If you wish, brush loaves with egg wash.

Bake at 375 degrees for 35 to 40 minutes, until deep golden brown and loaf sounds hollow when tapped. Immediately turn out onto cooling racks.

*The whole wheat flour can be increased to as much as 3 1/2 cups, just be sure to decrease the all-purpose flour.

PIZZA DOUGH VARIATION:
I use this dough for pizza - after rising, just pat into a greased pan. Do not let it rise again before topping with pizza makings. Bake the leftover dough into bread.

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NEW ENGLAND SCONES
Source: sgibson, 1990's

Tastes great with a cup of English Breakfast Tea! Enjoy!

1 1/2 cups flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. grated orange peel
1/2 tsp. salt
1/2 cup cold butter
1/2 cup currants
1/4 cup sugar
1 egg yolk
3/4 cup buttermilk (low fat or nonfat)
Powdered Sugar Icing (recipe follows)

Preheat oven to 375 degrees F.

Mix flours, baking powder, baking soda, orange peel and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.

In a separate bowl, toss currants in sugar. Add to dry ingredients. Mix well.

In small bowl, mix egg yolk and buttermilk and pour into flour mixture just to blend.

Turn dough onto lightly floured surface. Knead with hands and roll into 11-inch circle. Cut into wedges and place on lightly greased baking sheet.

Bake for 20-25 minutes or until lightly browned. Do not overbake.

When cool, drizzle with Powdered Sugar Icing.

POWDERED SUGAR ICING

3/4 cup confectioners' sugar
1 tsp. butter or margarine, softened
1/4 tsp. vanilla extract
1 to 1 1/2 tbsp. warm water

In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.

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ANTIPASTO PASTA SALAD

FOR THE SALAD:
5 cups cold cooked pasta twists
2 jars artichoke hearts packed in oil, quartered
1 cup pitted ripe olives (small size)
1 cup cherry tomatoes, quartered
1/4 lb fresh mushrooms, sliced
1/8 lb Prosciutto or cooked ham, cut in thin strips
1 cup (1/4 lb) shredded Asiago or Parmesan cheese

FOR THE DRESSING:
1/2 cup raspberry or red wine vinegar
2/3 cup olive oil (or less)
1 1/2 tsp dried basil
2 cloves garlic, minced
1/4 tsp ground black pepper
Salt (to taste)

Mix all salad ingredients. Combine ingredients for the dressing and stir into the salad.

Serve immediately, but best served the following day when everything has had a chance to marinate.

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ORANGE-PECAN TEA LOAF
Source: Recipe card: Betty Crocker's Step-by-Step Recipes, General Mills, Inc., 1975
Makes 1 loaf

2/3 cup water
Peel of 3 medium oranges, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup sugar
2 cups all-purpose flour
2/3 cup sugar
2/3 cup milk
1 tablespoon plus 1 teaspoon vegetable oil
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
2/3 cup finely chopped pecans

Heat oven to 325 degrees F. Grease loaf pan, 9x5x3 inches.

Place the 2/3 cup water and orange peel in blender container. Cover and blend on medium speed until finely chopped, about 1 minute.

Mix orange peel mixture and 3/4 cup sugar in 1-quart saucepan. Heat to boiling. Boil and stir until consistency of thick applesauce, 10 to 12 minutes. (Mixture should measure about 3/4 cup after cooking.) Cool.

Beat orange mixture and remaining ingredients in large mixer bowl on medium speed, scraping bowl constantly, 1 minute; pour into pan.

Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan 10 minutes; remove from pan. Cool completely before slicing.

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ORANGE BLOSSOM MUFFINS WITH ORANGE GLAZE
From: Cookbook USA CD

3 eggs
1 1/3 cups sugar
1/2 cup water
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
FOR THE ORANGE GLAZE:
1 (1 ob.) box confectioners' sugar, sifted
Juice and grated rind of 2 oranges
Juice and grated rind of 1 lemon

Beat eggs well, add sugar and water and flour that has been sifted with salt and baking powder. Add vanilla. Grease tins. Use 1 tablespoon butter in each well.

Bake at 350 degrees F for 10 minutes. Do not overcook. Dip while hot in orange glaze. Freezes well.

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ORANGE-BLOSSOM MUFFINS (using Bisquick)
From: Cookbook USA CD

1 egg, slightly beaten
1/4 cup sugar
1/2 cup orange juice
1/4 cup orange marmalade
2 tbsp. salad oil
2 cups Bisquick baking mix
1/2 cup chopped pecans

Combine egg, sugar, orange juice and salad oil. Add Bisquick and beat vigorously for 30 seconds. Stir in marmalade and pecans. Grease muffin pan or use paper baking cups. Fill 2/3 full.

Bake at 400 degrees F for 20 to 25 minutes. (May use mini muffin tin for bite sized muffins.)

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ORANGE BLOSSOM CAKE (using cake mix)
From: Cookbook USA CD

1 box Betty Crocker Super Moist yellow cake mix
1 (10 oz.) jar orange marmalade
2 tsp. grated orange peel
Eggs, oil & water per mix
FOR THE GLAZE:
3/4 c. powdered sugar
1 tsp. orange peel
2 tbsp. orange juice

Preheat oven to 350 degrees F. Grease Bundt pan and flour generously.

Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel. Mix well.

Bake 45-50 minutes. Cool 10 minutes in pan.

Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency. Pour over cooled cake.

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LEMON WHIPPERSNAPPERS

1 (18 oz.) box lemon cake mix
1 (8 oz.) carton frozen whipped topping
1 egg
1/2 cup powdered sugar

Grease cookie sheet. Combine cake mix, topping, and egg in a bowl; mix well. Drop by teaspoon into powdered sugar; roll to coat. Place on cookie sheet.

Bake at 350 degrees F for 10-12 minutes.

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CHOCOLATE CRINKLES
From: Cheetahs

2 cups sugar
1/2 cup vegetable oil
4 squares (1 oz. each) unsweetened chocolate
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar

Mix granulated sugar, oil and chocolate. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill overnight.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

Drop dough into confectioners sugar by teaspoonfuls and roll. Shape into balls. Place on greased cookie sheet.

Bake 10 to 12 minutes.

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5-INGREDIENT PECAN SHORTBREAD COOKIES
Makes about 36 cookies

1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup cornstarch
1 1/2 sticks (3/4 cup) butter or margarine, softened
1 cup very finely chopped pecans

In a large mixing bowl, sift flour and confectioners' sugar. Stir in cornstarch. Blend in butter, then add chopped pecans.

Roll dough into balls about the size of walnuts and place on ungreased cookie sheet. Press flat with tines of a fork.

Bake in 300 degree F oven for 20 minutes or until edges begin to brown or tops turn tan. Let cool on baking sheet for a few minutes before removing, very carefully to a wire rack. Cool completely before putting in a tightly closed cookie tin.

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ALL-IN-ONE MEXICAN MEAL
From: Cheetahs
(My own recipe)

1 lb. ground beef
2 tbsp. dried minced onions
1 Tbsp. taco seasoning
1 (15 oz.) can tomato sauce
1 (15 oz.) can whole kernel corn, drained
3 cups shredded cheddar cheese
1 pkg. refrigerated crescent roll dough

Brown the ground beef with the onions. Drain.

Stir in taco seasoning, tomato sauce, and corn. Heat over medium heat until bubbly. Spread in a 13x9-inch baking pan. Evenly sprinkle with the cheese.

Unroll crescent roll dough and tear into square (don't tear them into triangles); place on top of the cheese.

Bake at 375 degrees F for 20 minutes.

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FAST AND FESTIVE COOKIE MIX
Source: Pillsbury Digital Dispatch, 1990's
From: sallyn3,Wv
Makes 13 cups

6 cups Pillsbury BEST All Purpose Flour
3 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) butter

Lightly spoon flour into measuring cup; level off.

In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients.

Transfer to tightly covered container. Store in refrigerator or freezer. Use within 4 weeks.

Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.

To prepare cookie mix in food processor:
Place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade. Process mixture until consistency of coarse crumbs. Transfer to tightly covered container. Repeat with remaining ingredients.

HIGH ALTITUDE (ABOVE 3500 FEET):
Increase flour to 6 1/2 cups. Decrease sugar to 2 1/2 cups.

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FANCIFUL FRUIT PIZZA
Source: Pillsbury Digital Dispatch, 1990's
From: sallyn3,Wv

1 (20 oz.) package Pillsbury Refrigerated Sugar Cookie dough
1 (8 oz.) pkg. cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained*
1 cup whole strawberries, cut in half*
1 cup fresh or frozen blueberries*
1/4 cup orange marmalade
1 tablespoon water

Heat oven to 350 degrees F.

Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15x10x1-inch baking pan or 14-inch pizza pan. Using floured fingers, press dough evenly in pan.

Bake at 350 degrees F for 12 to 15 minutes or until golden brown. Cool completely.

In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese.

In small bowl, combine orange marmalade and water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving.

Cut into squares for 12 servings

*Other fruit such as fresh or canned pineapple slices, maraschino cherries, mandarin orange segments or sliced peeled kiwifruit can be used.

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CUSTARD CREAM GELATO
Makes 2 1/2 quarts (20 servings)

6 cups milk, divided use
1 1/3 cups sugar
12 egg yolks, beaten
1 tbsp. grated lemon or orange peel

In large saucepan, combine 3 cups milk, sugar and egg yolks. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat.

Stir in remaining 3 cups milk and the lemon or orange peel. Cover the surface with plastic wrap. Refrigerate several hours or overnight.

Process in a 4-5 quart ice cream freezer container.

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HOMEMADE NOODLES
From: Cheetahs

We don't measure, so none of the measurements are exact. :)

3 eggs
2 tsp. salt
Flour

Beat the eggs in a small bowl with salt. Add flour until it gets stiff enough to roll out on the table. Roll out on floured surface until thin.

Cut into 6-inch strips, pile on top of each other with flour between each layer. Cut into 1/2 strips so they are 6-inches by 1/2-inch. Fluff in flour. Cook as desired.

Sorry, that doesn't sound the best. We just make them, don't actually have a recipe. :)

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BROWNIE PIZZA

1 pkg. double fudge brownie mix
2 eggs
1/3 cup water
1/4 cup oil
1 cup chopped miniature peanut butter cups
1 cup miniature marshmallows
1 cup M&M candy
1/2 cup nuts

Preheat oven to 350 degrees F. Grease pizza pan or 13x9-inch pan.

Stir (dry) brownie mix, eggs, 1/3 cup water and oil together. Spread in prepared pan.

Bake 20 to 25 minutes or until brownie pulls away from pan. Remove from oven.

Sprinkle peanut butter cups and marshmallows evenly on top. Return to oven for 5 minutes.

Add candy pieces and nuts. Cool. Slice.

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HOW TO FLAVOR VODKA
From: David Froom, 1994

One last idea: you can use the zest of the lemon (the yellow without the white) to make cheap vodka taste good. Just put the zest of one lemon in a full bottle, and pop it in the freezer for a couple of days. I learned this from a Russian friend. She always did this with the cheapest vodka, and never would consider doing this with Absolut (or some such quality brand). I would never consider now paying the top money for one of the flavored quality brands (as the flavoring like this can also be done with hot peppers or currants).

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APPLE BLUEBERRY PIE
From: Peggy, WA
Makes 1 (9-inch) pie

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 cup blueberries (fresh if possible)
1 unbaked double crust pie shell
5 cups apples, peeled and sliced
1 tablespoon lemon juice
2 tablespoons butter or margarine

In a large bowl, stir together sugar, cornstarch and salt. Add apples, blueberries and lemon juice; toss to coat the fruit.

Turn the fruit mixture into pastry lined 9-inch pie plate. Dot with butter. Add top crust; seal and flute edge.

Bake in a 425 degree F oven until crust is browned and filling is bubbly.

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BLUEBERRY PIE
From: Peggy, WA
Makes 1 (9-inch) pie

1 pkg. pie crust mix
2 pints blueberries, divided use
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peels

Prepare pie crust according to package directions. Roll out 2/3 of the pie crust large enough to line the bottom and sides of an ungreased 9-inch pie pan. Set aside.

Reserve 1/4 cup of blueberries for garnish. Sprinkle remaining berries with lemon juice. Mix remaining ingredients. Toss berries gently with dry mixture. Turn into pastry shell, heaping slightly in center.

Roll out remaining pie crust and cut into 10 half-inch wide strips. Arrange strips in a lattice over pie filling. Crimp or flute edges.

Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F (leaving pie in oven) and bake 30 to 35 minutes or until crust is light golden brown. Cool.

Garnish between lattices with reserved blueberries.

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ALASKA LOWBUSH BLUEBERRY PIE
From: Peggy, WA
Makes 1 (9-inch) pie

4 cups blueberries, divided use
1 (9-inch) baked pie crust
1/2 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 tablespoon Grand Mariner (optional)
1 1/2 tablespoons butter
Whipped cream (for serving)

Spread 2 cups blueberries in the cooled baked pie crust. Refrigerate until well chilled.

In saucepan, simmer 2 more cups of blueberries, sugar, 1/4 cup water, cornstarch and salt until thickened, stirring frequently (takes about 7 minutes). Take off heat, mix in Grand Mariner and butter. Let cool.

Pour sauce over berries in pie crust, refrigerate until well chilled.

Serve with whipped cream.

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FRESH BLUEBERRY PIE
From: Peggy, WA
Makes 1 (9-inch) pie

2 1/3 cups unbleached flour, divided use
3 teaspoons baking powder
1/3 cup canola oil
1/2 cup fat free milk
1 cup sugar
1/2 teaspoon cinnamon
4 cups fresh blueberries

Coat a (9-inch) pie plate with nonstick spray. Set aside.

In a medium bowl, whisk 2 cups of the flour with the baking powder. Add the oil and milk and mix the dough until it forms a ball. Divide the dough in half. Between waxed paper, roll out one of the halves until it fits into the pie plate. Remove the top sheet of paper and invert the dough into the plate. Remove the remaining sheet of waxed paper.

In a large bowl, gently mix the remaining 1/3 cup of flour, the sugar, cinnamon and blueberries.

Fill the pie shell with the blueberry filling. Trim any dough that extends beyond the edge of the plate. Add the trimmed pieces to the remaining dough half and roll it out between waxed paper. Invert over the pie. Seal and flute the edges of the crust; make slits in the middle. To prevent excessive browning, cover the edge of the crust with a 1 1/2-inch-wide strip of foil.

Bake at 425 degrees F. After 20 minutes, remove the foil; continue baking until the crust is nicely browned and juice begins to bubble through the slits, 15 to 20 minutes. Serve slightly warm.

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HERBED ROAST TURKEY WITH LEMON-DIJON MARINADE
Source: Corine
From: Cow/Ar

16 ounces Dijon mustard
1 cup olive oil
1/2 cup soy sauce
Juice from 6 lemons
1 turkey
Sprigs of fresh herbs

Mix together mustard, olive oil, soy sauce and lemon juice; set aside.

Loosen skin of turkey. With hands spread the marinade under the skin. Next add sprigs of fresh herbs in all areas. Marinade in refrigerator for at least 3 hours, overnight is preferred.

Roast in a 350 degree F oven until turkey is done. Save the drippings and make a gravy.

NOTES: I use a lemon infused oil in place of the lemons. Also, if using fresh lemons stuff the cavity of the bird with them to cook.

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BARBECUED PORK SOUTHERN STYLE
Source: Jo Anne Merrill
From: Bill,DC
Makes 10 servings

1 pork shoulder roast*
1 teaspoon celery seed
1/3 cup cider vinegar*
1/2 cup ketchup
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 dash hot pepper sauce, or to taste*
1 cup water

In a heavy skillet, brown the roast on all sides in a small amount of oil. Place the roast in a heavy, oven-safe pan with tight fitting lid or a pan that you can seal with aluminum foil.

Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over the roast. Cover tightly.

Place the roast in a preheated 325 degree F oven and bake for about 35-45 minutes per pound. Baste several times with the juices in the pan. Remove the roast and allow to cool slightly.

Slice the roast into bite-sized thin pieces.

*For spicier meat, add additional hot pepper sauce and a few drops of vinegar.

Serving Ideas: Serve with cornbread, baked beans, and coleslaw.

*Pork roast of about 3 pounds or more. You may double the sauce recipe if cooking a large roast.

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YUMMY CROCKPOT BARBECUE PORK
From: Dawn - 12-08-97

1 boneless pork roast
15 whole cloves
1 large onion
1/2 cup water
1 bottle of your favorite barbecue sauce
1 tsp. sugar
Toasted buns (for serving)
Onion slices (optional, for serving)

Place onion slices into the bottom of a large crockpot. Dot roast with cloves. Place roast in crock pot along with 1/2 cup water.

Cover crock pot and cook on LOW at least 8 hours (or overnight).

Remove roast from crock pot and set aside. Discard liquid and onions from crock pot.

Remove cloves from roast (count 15). Shred pork. Place shredded pork, barbecue sauce and sugar in crock pot.

Cover crock pot. Cook on LOW at least 2 more hours.

Serve on toasted buns with slices of fresh onion (if desired).

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LEMON MARMALADE
Source: Cook's Magazine, November/December, 1987
Source: Dawn
Makes 4-5 pints

3 lbs lemons (Meyer or regular lemons)
8 to 10 cups white granulated Sugar

Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight.

Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220 degrees F, about 1/2 hour.

Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency.

Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, process and seal according to reliable canning instructions.

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FROSTED HOLIDAY ANGELS

2 cups confectioners' sugar
1/4 cup butter, softened
2 to 3 tablespoons milk
1 teaspoon vanilla
Food coloring
8 sugar ice cream cones (for body)
Small or large pretzel twists (for wings)
Chocolate or vanilla wafer cookies (for head)
Toasted coconut (for hair, see note)
Fruit-flavored ring-shaped candies (for halo)
Mini candy chocolate pieces, decorator candies or sprinkles, gels, frostings, gum drops, etc.

In a small mixer bowl, combine sugar, butter, milk and vanilla. Beat at low speed, scraping bow often, until fluffy, about 1 to 2 minutes. Tint frosting as desired in pastel colors. Reserve some white or yellow frosting for attaching heads, hair and face.

Place sugar cones upside down and frost. Attach pretzel twist (wings) to cone with frosting.

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BEEF MARSALA (using red wine)

1 lb. top beef round, cubed
4 tbsp. lightly salted butter
1/2 lb. mushrooms, halved
1 small onion, chopped
1 1/4 cups dry red wine, divided use
1 tbsp. Worcestershire sauce
1 tsp. dried green onion (or minced dried onion)
1 tsp. salt
1/4 tsp. Tabasco sauce
1/4 tsp. dried tarragon
1/8 tsp. dried thyme
1/8 tsp. ground cayenne pepper
1 1/2 tbsp. flour
1/2 lb. green beans, lightly steamed
Hot cooked rice, for serving (optional)

Brown beef in butter in large skillet over medium heat. Add mushrooms and chopped onion; saute.

Add 1 cup wine, Worcestershire, dried onion, salt, Tabasco, tarragon, thyme and cayenne pepper. Place in covered 1 quart casserole.

Bake at 350 degrees F for 1 hour.

Blend flour with remaining 1/4 cup red wine and stir into meat dish. Return to oven and cook until meat is done and sauce is thickened. Lightly mix in steamed green beans.

Serve over rice, if desired.

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HOLIDAY CRANBERRY CAKE
Adapted from source: Farm Journal's Country Cookbook, 1972
From: SueA, CA

1 (18 1/2 oz) pkg. lemon cake mix
1 (3 oz) pkg cream cheese, softened
3/4 cup milk
4 eggs
1 1/4 cups ground cranberries*
1/2 cup ground walnuts
1/4 cup sugar
1 teaspoon ground mace or 1/2 teaspoon nutmeg (optional)
Confectioner's sugar, for dusting (optional)

Blend (dry) cake mix, cream cheese and milk; beat with mixer 2 minutes at medium speed. Add eggs; blend and beat for 2 additional minutes.

Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake batter. Pour into well greased and floured 10-inch tube pan.

Bake in moderate oven (350 degrees F) for 1 hour or until done, cool 5 minutes. Remove from pan. Cool on rack.

Dust with confectioners sugar if you wish.

*If you are using frozen berries, put them through food chopper unthawed.

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EGGNOG SNICKERDOODLES
From: SueA, CA
Makes about 4 dozen cookies

1 1/2 cups white granulated sugar
1 cup butter, softened
1/2 teaspoon brandy extract
2 eggs
1/2 teaspoon rum extract
2 1/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
FOR ROLLING:
1/4 cup colored (or white) granulated sugar
1 teaspoon nutmeg

Heat oven to 400 degrees F.

In large mixer bowl, cream together 1 1/2 cups white granulated sugar and butter. Mix in eggs and rum extract.

Combine flour, cream of tartar, baking soda and salt; add to sugar mixture. Beat at low speed, scraping bowl often, until well mixed.

Combine the 1/4 cup colored (or white) sugar with the nutmeg; set aside.

Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2-inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until edges are lightly browned. Remove to wire rack to cool.

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LEMON-MACE COOKIES
From: SueA, CA
Makes about 3 dozen cookies

1/2 cup butter or margarine
2 cups all-purpose flour, divided use
1 cup sugar
1/2 cup dairy sour cream or buttermilk
1 egg
2 teaspoons finely shredded lemon peel
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground mace (plus additional to garnish)
Lemon Glaze (recipe follows)

Beat butter in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add about 1 cup of the flour, the sugar, sour cream, egg, lemon peel, baking powder, baking soda, and mace. Beat at low speed till thoroughly combined. Beat 1 minute at medium speed. Beat in remaining flour.

Drop by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.

Bake in a 375 degree F oven for 8 to 10 minutes or till edges are just lightly browned. Remove from oven and cool cookies on wire racks.

While warm, brush with Lemon Glaze. Sprinkle lightly with mace.

LEMON GLAZE

1/4 cup sugar
2 tablespoons lemon juice

In a small bowl stir together sugar and lemon juice.

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GRAND MARNIER NANAIMO BARS
Source: Canadian Living Desserts by Elizabeth Baird

FOR THE BASE:
2 cups graham wafer crumbs
1 cup unsweetened flaked coconut
1/2 cup toasted pecans, chopped
2/3 cup butter
1/3 cup unsweetened cocoa powder, sifted
1/4 cup white granulated sugar
1 egg, beaten
FOR THE GRAND MARNIER LAYER:
2 cups powdered sugar, divided use
1/4 cup butter, softened
1/4 cup Grand Marnier or orange liqueur
1 tbsp coarsely grated orange rind
FOR THE CHOCOLATE TOPPING:
1 tbsp butter
4 oz semisweet chocolate, melted

TO PREPARE THE BASE:
In bowl, stir together graham cracker crumbs, coconut and pecans.

In small saucepan, gently heat 2/3 cup butter, cocoa powder and granulated sugar until butter melts.

Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9-inch square cake pan.

Bake in 350 degree F oven for 10 minutes. Let cool on rack.

TO PREPARE THE GRAND MARNIER LAYER:
In bowl, mix 1 cup powdered sugar with 1/4 cup butter; mix in Grand Marnier, remaining 1 cup powdered sugar and orange rind. Spread over base.

TO PREPARE THE CHOCOLATE TOPPING:
Stir 1 tablespon butter into semisweet chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator.

Cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.

VARIATION:

CLASSIC NANAIMO BARS:
Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.