Recipe: Assorted Recipes (62) - 06-10-97 Recipe Swap Part 1 (updated)
Recipe Collections62 ASSORTED RECIPES
Recipe Swap - June 10, 1997 - Part 1
RECIPES IN THIS FILE:
Tupperware Bread (2 recipes)
Frozen Kahlua Mousse Pie
Zesty Lemon Custard Pie with Cookie Pastry
Chocolate Liqueur Shells
Kahlua Baked Beans
Sara Lee's Crumb Cake (copycat recipe)
Ellen's Boursin
Joe Froggers
Sloppy Joe Casserole
Ranger Joe Cookies
Veggie Sloppy Joes
Untidy Josephs (Sloppy Joes using cream of tomato soup)
Lazy Joes (baked using vegetables and cream of mushroom soup)
Turtle Pecan Pie (using ice cream)
Mudslide Brownies with Kahlua Glaze
Helderman's Cactus Cooler Jell-O
Jello Balls/Strawberries (using sweetened condensed milk)
Jello Popcorn Balls
Herb Finger Jello
Mogen David Wine Jello Mold
Tomato Jello Mold (using stewed tomatoes)
Pretzel Salad
Dewey Lemon Salad (using Jello and Mountain Dew)
Betsy Ross Punch (blender)
Betsy Cake (using barley flour)
Apple Betsy (using oats)
Betsy Pie (peach cobbler)
Velma's Lemon Bread
Velma's Chocolate Applesauce Cake
Velma's Egg Noodle and Tuna Hot Dish
Velma's Potato Salad with Cooked Dressing
Velma's Elegant Potatoes Au Gratin
Fork in the Road Macaroni Salad
Liz's Famous Amazing Carrot Cake with Cream Cheese Frosting
Liz's Broccoli Dip
Peanut Sauce a la Liz (for broiled chicken or fish)
Chicken Liz (using cherries and barbecue sauce)
Liz's Chicken Macaroni Casserole
Liz's Veggie Dip
Chili Pot Pie with Cornmeal Crust
Grandma Bea Cake
Bea's Loaf Cake (using cooked pudding and cake mix)
Aunt Bea's Rhubarb Cake
Bea Vincelli's Polish Italian Meatballs
Cavatelli alla Bea (with shrimp and broccoli)<
B.J.'s Greenville Banana Punch
B.J.'s Pineapple Pound Cake with Pineapple Glaze
B. J.'S Russian Rocks
B. J.'S Shisk-Kabobs with Vegetables
B.J.'S Peach Cobbler
B.J.'S No-Name Salad
Quick Skillet Lasagna (with zucchini, mushrooms and ham)
Melon Salsa (blender or food processor)
Cherry Chile Salsa
Heloise's Salsa (smooth or chunky)
Garcia's Gourmet Pico de Gallo
Avocado and Corn Salsa
Juan's Salsa from Peru
Corn and Chile Salsa Ahumado (Smoked Corn and Chile Salsa)
Cranberry-Pear Chutney (using cinnamon and orange zest)
Papaya Salsa
Roasted Habanero Salsa from Hell
TUPPERWARE BREAD
From: sara
I can't remember which one of these I used, but I make it up in the morning and keep punching it down/letting it rise until the afternoon. I like a really yeasty taste and I think the texture is better when you do that. Let me know if you like it as much as we do.
3 3/4 cups warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. margarine
2 eggs
10 cups all-purpose flour, divided use
1 (7-quart) Tupperware mixing bowl (large orange)
Mix water and yeast in the Tupperware bowl. Add everything except flour. Put 5 cups flour in; stir well. Put rest of flour in. Mix well. Put seal on bowl. Let stand until lid pops off.
Grease and flour hands; place in 3 loaf pans. Let rise 40 minutes.
Bake at 350 degrees F until done.
TUPPERWARE BREAD
6 tbsp. margarine or butter
3 pkgs. dry yeast (not rapid rise)
3 3/4 cups warm water
6 tbsp. sugar
2 eggs, beaten
10 cups all-purpose or self-rising flour
4 1/2 tsp. salt (omit the salt if using self rising flour)
Melt 6 tablespoons margarine; let cool.
In (7-quart) Tupperware fix-in-mix bowl, put yeast (not rapid rise). Add warm water, sugar, eggs, margarine and salt (if using) with the flour. Combine all ingredients. Place seal on bowl. Place in hot water in sink, let rise until seal pops off. Butter hands, dough will be sticky.
Separate into 3 loaves. Let rise 30 minutes, covered with clean dish towel.
Bake at 350 degrees F for 30 minutes or until browned.
FROZEN KAHLUA MOUSSE PIE
Source: Shelley K Sandberg-Grohe
FOR THE CRUMB CRUST:
1 cup macaroon crumbs
1 tbsp brown sugar
3 tbsp butter, melted
1/3 cup chopped pecans
1 tbsp Kahlua
OTHER INGREDIENTS:
1 pint ice cream, softened
1 (6 oz) pkg semi-sweet chocolate
1 oz unsweetened chocolate
2 large eggs, separated (pasteurized eggs)
2 tbsp sugar
1/4 cup Kahlua
1 cup heavy (whipping) cream
chopped and whole nuts (for garnish)
Mix first four crust ingredients, press over bottom of oiled 9-inch springform pan.
Bake at 350 degrees F for 7-8 minutes. Cool slightly, brush with 1 tablespoon Kahlua; freeze briefly.
Fill with ice cream, replace in freezer.
In top of double boiler, melt chocolates together.
In another bowl, beat egg whites to soft peaks, then beat in sugar until stiff and glossy.
In large bowl, whisk yolks until thick, add melted chocolates and 1/4 cup Kahlua. Slowly fold in egg whites. Fold half of whipped cream into chocolate. Spread mousse over ice cream. Sprinkle lightly with chopped nuts. Freeze.
Before serving, top with whipped cream dollops (using remaining whipped cream) and place a whole nut in the center of each dollop. It is sinfully rich and delicious.
ZESTY LEMON CUSTARD PIE
1 recipe cookie pastry (recipe follows)
FOR THE FILLING:
4 eggs
1 cup sugar
1 tablespoon grated lemon peel (1 large lemon)
1/2 stick unsalted butter, melted
2/3 cup fresh lemon juice
powdered sugar (for top)
Preheat oven to 350 degrees F.
Make pastry and roll or press dough evenly over bottom and up sides of 9-inch pie pan; set aside.
Whisk eggs and sugar in medium-size bowl until blended. Add peel and slowly stir in butter and lemon juice until incorporated. Pour into crust.
Bake for 30 to 40 minutes or until top of custard is lightly browned. It will not test clean and will look underdone, but will set as it cools. When cool, refrigerate. Before serving, sprinkle powdered sugar on top.
COOKIE PASTRY
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup sugar
1 egg
1 1/2 cups flour
Beat butter and sugar until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled.
CHOCOLATE LIQUEUR SHELLS
Source: Gifts From The Pantry by Annette Grimsdale
Makes 12 candies
3 oz each of semi-sweet or bittersweet, milk and white chocolate, melted in separate bowls
FOR THE MOUSSE:
3 oz white chocolate, chopped
2 eggs, separated (pasteurized eggs)
1 tbsp Tia Maria
1 tbsp creme de menthe or Cointreau
food coloring (optional)
TO MAKE THE CHOCOLATE SHELLS:
With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper.
TO MAKE THE MOUSSE:
Slowly melt 3 oz white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.
In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk mixture into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe, if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls.
Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place.
KAHLUA BAKED BEANS
From: Nancy
Recipe By : Seattle Times
Makes 10 servings
1 pound dried navy beans, picked over and rinsed
1/2 pound bacon slices, cut in pieces with scissors
2 cups finely chopped onion
1 (12 oz) bottle chili sauce
1/2 cup tomato-based barbeque sauce, preferably smoked*
1/2 cup Kahlua
1/2 cup strong brewed coffee
1/4 cup Dijon mustard
1/4 cup unsulfured molasses
2 tablespoons thick, spicy steak sauce (such as Heinz 57)
1 tablespoon Tabasco sauce
1 teaspoon salt
Soak the beans in lots of water to cover overnight.
THE NEXT DAY:
Drain beans. In a large pot, cover beans generously with fresh cold water. Set the pot over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or twice, for 1 hour or more, until the beans are very soft but still holding their shape. (The beans should not be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 cups of the bean cooking liquid.
Cook the bacon in a large skillet until crispy. Remove the bacon from the pan and pour off all but 1 tablespoon of the fat.
Add the onions to the skillet and cook until softened, about 5 minutes.
Combine the beans with 1 1/2 cups cooking liquid, bacon, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole or Dutch oven with a tight-fitting lid.
Bake in a preheated 350 degree F oven for 30 minutes. Remove the lid, stir the beans and continue baking, uncovered, 30 minutes. Stir and continue baking 40 minutes, until beans are very thick. Stir occasionally.
The baked beans can be served or cooled, covered and refrigerated; reheat the next day on a medium-low burner.
*I STRENUOUSLY recommend Lea & Perrins Barbeque Sauce be used in this recipe. (And for anything else that needs barbeque sauce...it's the best!)
SARA LEE'S CRUMB CAKE (copycat recipe)
2 cups sifted flour
2 cups light brown sugar, packed
1/2 cup margarine
1 egg, well beaten
1/2 cup additional flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup milk
Powdered sugar (for dusting top)
Mix 2 cups sifted flour, brown sugar and margarine together until crumbly. Set aside 1/2 cup of the crumb mixture. To the remaining crumb mixture add remaining ingredients. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan. Sprinkle reserved crumbs over top.
Bake at 350 degrees F for 35 to 40 minutes or until inserted toothpick comes out clean. Dust warm cake with powdered sugar before cutting.
ELLEN'S BOURSIN
Source: Ellen Ogden in The Cook's Garden catalog. Vol. 8, No. 1, Spring/Summer 1991
"Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base."
1 (8 oz) pkg cream cheese, softened
2 garlic cloves; peeled
1 tbsp each fresh basil, dill and chives
6 black olives, pitted
Blend cream cheese, garlic and herbs in a food processor until smooth. Chop in olives. Transfer to a small bowl and keep refrigerated until ready to serve.
JOE FROGGERS
From: Sara
4 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
1/4 tsp. ground allspice
3/4 cup shortening
3/4 cup sugar
1 cup light molasses
1 tbsp. rum extract
1/3 cup water
Mix and sift together flour, baking soda, salt, and spices; set aside.
Cream shortening and sugar. Add molasses and extract; beat well. Add flour mixture and water alternately, beating until well blended after each addition. Wrap dough in plastic, chill overnight.
WHEN READY TO BAKE:
Roll dough 1/2 at a time, about 1/4 inch thick. Cut with flour 4 inch round cookie cutter. Place on greased cookie sheets.
Bake at 375 degrees F for 8 to 9 minutes.
SLOPPY JOE CASSEROLE
From: sara
Makes 6-8 servings
1 (8 oz.) pkg. shell or elbow macaroni
1 lb. ground chuck
1 envelope sloppy Joe mix
1 1/2 cans (8 oz. each) tomato sauce
1 (6 oz.) can tomato paste
1 1/4 cups water
1 (16 oz.) carton cottage cheese
1/2 cup grated cheddar cheese
Cook macaroni according to package directions; drain.
Cook hamburger, then add sloppy Joe mix, tomato sauce, paste and 1 1/4 cups water.
In a 2 1/2 quart casserole, layer 1/2 of the macaroni, half of the cottage cheese and half of the meat sauce. Repeat and top with cheddar cheese.
Bake uncovered 40-50 minutes in a 350 degree F oven.
RANGER JOE COOKIES
From: sara
Makes about 8 dozen cookies
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup shortening
1 cup brown sugar, packed
1 cup white granulated sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla
1 cup quick cooking oatmeal, uncooked
2 cups corn flakes
1 cup chopped nuts (or coconut)
Sift together flour, baking soda, baking powder and salt. Mix in shortening, brown sugar, white sugar, eggs, milk and vanilla. Stir in oats, corn flakes, and nuts. Drop by spoonful about 2 inches apart on greased cookie sheets.
Bake at 350 degrees F for 11-12 minutes.
VEGGIE SLOPPY JOES
From: sara
Makes 4 servings
1 lb. lean ground beef
1 tsp. Worcestershire sauce
1/2 cup shredded carrot
1/2 cup sliced fresh mushrooms
1/3 cup chopped green peppers
1 (15 oz.) can Italian-style tomato sauce
1/4 cup red wine (or water)
1 tbsp. sugar
Dash garlic powder
FOR SERVING:
Sandwich buns
4 oz. Mozzarella cheese, sliced
In a large skillet, cook meat and Worcestershire sauce over medium heat until almost brown, drain off fat.
Add carrot, mushrooms and green pepper. Continue to cook until meat is done and vegetables are crisp tender.
Stir in tomato sauce, wine, sugar and garlic powder. Cook and stir over medium heat, about 20 minutes or until sauce is thickened to serve.
Spoon meat sauce in a sandwich bun, top with cheese.
UNTIDY JOSEPHS (SLOPPY JOES)
From: sara
2 lbs. hamburger
1 large onion, chopped
2 large green bell peppers, chopped
Salt and pepper (to taste)
2 1/2 cans (10 3/4 ounces each) Campbell's condensed cream of tomato soup
hamburger buns (for serving)
Brown hamburger, onion and green pepper; add salt and pepper to taste. Add soup and simmer low for 1 hour.
Serve on buns open faced or closed. But remember the name!!
LAZY JOES
From: sara
1 (10 3/4 oz.) can condensed cream of mushroom soup
4 hamburger patties, seasoned as desired
1 large potato, thinly sliced
1 carrot, thinly sliced
1 white onion, thinly sliced
1 cup frozen green peas
1 cup canned corn
1 medium tomato, sliced
1/2 green bell pepper, sliced
Line cookie sheet with 4 pieces of foil in pouch form. Place 1 seasoned hamburger in each foil pouch. Layer each with cream of mushroom soup and remaining ingredients. Sprinkle with salt and black pepper. Seal pouches. (Or layer in a baking dish and cover with foil.)
Bake in 350 degree F oven for 1 hour. Serve as a meal with salad.
TURTLE PECAN PIE
From: Sue
3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided use
1 cup pecan halves, toasted
Combine chocolate crumbs and butter; press into a (9-inch) deep dish pie plate. Freeze for 15 minutes.
Combine chocolate morsels, evaporated milk, marshmallows and salt in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside.
Spread 2 cups of the ice cream into crumb crust; cover with foil and freeze about 30 minutes.
Spread some of the chocolate mixture over the ice cream (leaving enough to cover top). Cover with the remaining ice cream; freeze about 30 minutes.
Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let defrost slightly (about 30 minutes) before serving.
MUDSLIDE BROWNIES
From: Nancy
Makes 24 brownies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
4 tablespoons Kahlua (coffee liqueur)
2 tablespoons Irish Creme liqueur
1 tablespoon Vodka
3/4 cup coarsely chopped walnuts (optional)
Kahlua Glaze (recipe follows)
Whole coffee beans (optional, for garnish)
Sift flour with baking powder and salt; set aside.
In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside.
In bowl, beat together dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and Vodka. Fold in nuts. Pour into greased (13x9-inch).
Bake at 350 degrees F about 25 minutes. Cool in pan.
Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.
KAHLUA GLAZE
1 1/4 cups powdered sugar
3 tablespoons Kahlua
Combine powdered sugar and Kahlua until smooth and spreading consistency.
Helderman's Cactus Cooler Jell-O
Source: Rod Helderman, November 1994
"Have you ever heard of a Cactus Cooler? Equal parts Pineapple and Cranberry juice and as much Cactus Juice as you like. Cactus juice is a Margarita flavored schnapps, but I'm sure you knew that. Might be good in a jiggley form.
Warning: This makes a double batch. You can cut it in half if you ever find a small box of cranberry jell-o. Or, after the dissolve-in-boiling water stage, divide the batch in half and add cold water/schnapps to one half and regular cold water to the other half (for the kids)."
One large box Cranberry Jell-O mix
One large box Pineapple Jell-O mix
4 cups boiling water
2 cups cold water
2 cups "Cactus Juice" Margarita-flavored Schnapps
Combine Jello with 4 cups boiling water; stir to dissolve. Add cold water and Schnapps. Refrigerate until set.
Note: If you find Cranberry Jell-O in your supermarket this holiday season, you might want to stock up on a couple of boxes in case they discontinue it.
JELLO BALLS/STRAWBERRIES
From: sara
1 small pkg. coconut
1 family sized strawberry Jello
2 cups grated nuts
1 (14 oz) can Eagle Brand sweetened condensed milk
Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut.
JELLO POPCORN BALLS
From: sara
2 cups light corn syrup
1 cup sugar
1 (6 oz.) box of Cherry Jello
20 cups popped popcorn
Combine sugar and syrup and boil for 1 minute. Do not stir. Add Jello and mix. Pour over popcorn and mix well (let cool enough to handle, but not too cool). Then grease hands with butter and make into balls. Can also make happy faces on them.
HERB FINGER JELLO
From: sara
4 envelopes unflavored gelatin
3 pkgs. (3 oz. each) lemon Jello
4 cups boiling water
4 cup chopped celery
1 green bell pepper, chopped
2 cups minced fresh parsley
1 tbsp. oregano
1 tsp. basil
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. garlic salt
1 tbsp. vinegar
Combine gelatins in a large bowl. Add 4 cups boiling water and stir until dissolved. Add other ingredients. Pour into shallow pan and chill until set. Cut into squares.
MOGEN DAVID WINE JELLO MOLD
3 large pkgs. (6 oz. each) raspberry Jello
3 cups boiling water
2 cups Mogen David wine
2 cups ginger ale
2 cans (16 oz. each) Bing cherries, drained - save juice
1 cup cherry juice (from drained cherries)
1 tray ice cubes
Put Jello into large bowl, add 3 cups boiling water and stir until dissolved. Add wine, ginger ale and cherry juice and stir well. Add ice cubes and stir until cubes dissolve.
Put drained cherries into a 3 quart mold and pour liquid on top. Refrigerate overnight.
I serve this on a bed of lettuce with mayonnaise that has been thinned with fruit juice (pineapple or apricot) and 1/2 teaspoon of celery seed.
TOMATO JELLO MOLD
3 pkgs. (3 oz. each) raspberry gelatin
1 1/4 cups boiling water
3 cans (16 oz. each) stewed tomatoes, chopped
3 drops Tabasco sauce
Mix raspberry gelatin with 1 1/4 cups boiling water; stir until dissolved. Add chopped tomato and Tabasco. Pour into a shallow dish. Refrigerate until firm.
Cut in squares and serve on lettuce leaf.
PRETZEL SALAD
From: Velma
"This is my favorite recipe using Jello--the pretzel crust tastes like nuts. Had it at the Opryland Hotel."
FOR THE CRUST:
2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar
FOR THE FILLING:
1 (8 oz) pkg cream cheese, softened
1 cup sugar
1 medium size container Cool Whip, thawed
FOR THE TOPPING:
1 (6 oz) box strawberry Jello*
2 pkg (10 oz each) frozen strawberries*
2 cups boiling water
Mix crushed pretzels, sugar, and melted butter. Press into a (9x13-inch) glass dish.
Bake at 400 degrees F for 8 minutes. Cool completely.
Mix together cream cheese and sugar until smooth. Fold in Cool Whip. Spread on top of cooled pretzel crust.
Dissolve Jello in 2 cups boiling water, add frozen strawberries (water will melt them) Let stand for 10 minutes. Pour mixture onto cream cheese layer. Refrigerate for 2 hours.
*If you don't like strawberries, I'm sure you could substitute another flavor/topping.
DEWEY LEMON SALAD
1 large (6 oz.) box lemon jello (or 2 small boxes)
2 cups boiling water
1 (20 oz.) can pineapple tidbits or crushed pineapple (reserve juice)
Mountain Dew soda mixed with juice from pineapple to make 2 cups
2 bananas, cubed
1 cup miniature marshmallows
1 envelope Dream Whip topping mix
1 can lemon pie filling
Make jello as usual using 2 cups boiling water and Moutain Dew/juice mixture. Cool. Add fruit and marshmallows and pour into a (9x13-inch) glass pan. Refrigerate until set.
Prepare whipped topping and fold into lemon pie filling. Spread on top of jello. Refrigerate to let set. Cut in squares to serve.
BETSY ROSS PUNCH
From: sara
1 (6 oz.) can frozen lemonade concentrate
1 (8 oz.) can crushed pineapple
1 (10 oz.) pkg. frozen strawberries
1 tbsp. grenadine syrup
3 quarts ginger ale, chilled
Crushed ice
Put lemonade concentrate, pineapple, strawberries, and grenadine in blender. Blend until completely smooth. Combine with ginger ale and pour over crushed ice in punch bowl.
BETSY CAKE
From: sara
8 tbsp. butter, softened
1/2 cup sugar
1 tbsp. English golden syrup
3 cups barley flour
2 cups flour
1 cup milk
2 cups golden raisins
1 1/2 tsp. baking powder
1/2 tsp. salt
Beat the butter and sugar to a cream. Add the English golden syrup, then the flour and milk alternately; add the raisins, baking powder and salt last. Mix into a dough, put into a buttered and floured pan.
Bake in a preheated 325 degree F oven for 1 1/2 to 2 hours until the cake shrinks from the sides of the pan (may take less time depending on size of pan). Cool the cake for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
APPLE BETSY
From: sara
6 cups sliced apples
FOR THE CRUST:
2 cups flour
3/4 cup Quaker oats, uncooked
1/2 cup margarine
1 cup brown sugar
1/2 tsp. salt
FOR THE SAUCE:
1 cup white granulated sugar
2 tbsp. cornstarch
1 tbsp. margarine or butter
1 tsp. ground cinnamon
1 cup water
whipped topping or ice cream (for serving)
Mix first 5 ingredients as for pie crust, save 1 cup for topping. Pat remaining crumbs in bottom of (9x13-inch) cake pan. Cover with apple slices.
To make the sauce, mix all ingredients for the sauce together and bring to a boil. Pour over apple mixture.
Bake at 350 degrees F for approximately 50 minutes or until apples are tender. Serve warm with whipped topping or ice cream.
VELMA'S LEMON BREAD
From: sara
1/2 cup butter or margarine
1 cup sugar
2 eggs, lightly beaten
1 2/3 cups flour
1/2 cup chopped pecans
Grated peel of one lemon
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
Lemon Topping (recipe follows)
Cream butter and sugar together; add eggs. Set aside
Dust nuts and lemon peel with a small amount of the flour; set aside.
Combine remaining flour, baking powder and salt. Alternately add dry ingredients and milk to butter mixture. Beat continuously. Stir in nuts and peel. Place in a greased (9x5-inch) loaf pan.
Bake in 350 degree F oven for 1 hour. Pour Lemon Topping over the loaf as soon as it comes from the oven. Cool 5 minutes. Remove from pan and cool on rack.
LEMON TOPPING
Heat juice from 2 tablespoons lemon and 1/4 cup sugar until sugar is dissolved.
VELMA'S CHOCOLATE APPLESAUCE CAKE
1 1/2 cups plus 2 tbsp. sugar, divided use
1/2 cup shortening
2 eggs
2 cups flour
2 tbsp. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon, divided use
2 cups applesauce
1 (12 oz.) pkg. chocolate chips, divided use
Cream 1 1/2 cups sugar and shortening. Add eggs, flour, cocoa powder, baking soda, salt and 1/2 teaspoon cinnamon; mix.
Add applesauce and 3/4 of the chocolate chips. Pour into a greased (13x9-inch) baking pan. Sprinkle with the remaining 2 tablespoon sugar and reaming in 1 teaspoon cinnamon. Pour remaining chocolate chips on top of cake.
Bake at 350 degrees F for 35 minutes.
VELMA'S EGG NOODLE AND TUNA HOT DISH
From: sara
"This is a large casserole, but very good!"
1 (8 oz.) pkg. egg noodles
1 cup chopped celery
1 large onion, chopped
1 cup cubed Velveeta cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
1 (6 oz.) can tuna
1 (1 lb.) can peas, drained
Crumbled potato chips (for topping)
Cook egg noodles according to package directions; drain.
Saute celery and onion. Blend cheese, undiluted soups, milk and tuna over a low heat. Add peas, onion and celery. Stir in noodles. Place in casserole. Cover with crumbled potato chips.
Bake in a 350 degree F oven for 35 to 40 minutes.
VELMA'S POTATO SALAD
From: sara
FOR THE COOKED DRESSING:
1/2 cup sugar
1 egg
1 tbsp. flour
1/2 tbsp. mustard
1/2 cup vinegar
1/2 cup water
1/2 tsp. salt
FOR THE SALAD:
8 medium red potatoes, cooked and cut into small cubes
4 hard-cooked eggs, chopped fine
1/4 onion, finely chopped (amount depends on personal taste)
Celery seed
Salt (to taste)
mayonnaise
Prepare dressing by combining first 4 ingredients in a saucepan; then add last 3. Cook until thick. Chill.
Combine potato cubes, chopped egg, and onion; sprinkle liberally with celery seed. Salt to taste.
Mix together cooked dressing and mayonnaise (ratio 2:1); blend until smooth. Combine with potato mixture until very moist, adding more mayonnaise if needed.
VELMA'S ELEGANT POTATOES AU GRATIN
From: sara
Makes 10-12 servings
7 to 8 medium red potatoes
8 oz. sharp cheddar cheese, shredded
1 tsp. salt
1 pint heavy (whipping) cream
1/4 cup bread crumbs
1 tbsp. butter
Butter a 1 1/2 quart casserole.
Boil potatoes in jackets, cool, peel and shred on medium grater. Alternate layers of potatoes and cheese in casserole. Sprinkle with salt. Pour unwhipped cream over potato/cheese layers. Top with crumbs mixed with butter.
Bake in 350 degree F oven for 45 to 60 minutes.
FORK IN THE ROAD MACARONI SALAD
3 cups dry macaroni
FOR THE SEASONING MIX:
1 teaspoon salt
1 teaspoon dry mustard
3/4 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
FOR THE DRESSING:
1 1/2 cups nonfat mayonnaise
1/2 cup nonfat sour cream
5 ounces evaporated skim milk
1 tablespoon tamari soy sauce
FOR THE SALAD:
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup carrot finely chopped
1/2 cup finely chopped green cabbage
Cook macaroni according to package directions. Drain and rinse.
Combine the seasoning mix in a small bowl.
Whisk dressing ingredients together in a large bowl. Add the seasoning mix and whip until completely blended. Add the cooled macaroni and the remaining ingredients for the salad. Refrigerate to chill before serving. Store in refrigerator.
LIZ'S FAMOUS AMAZING CARROT CAKE WITH CREAM CHEESE FROSTING
From: sara
FOR THE CAKE:
3 to 4 cups grated carrots
2 cups brown sugar
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/4 cups vegetable oil
1 tsp. vanilla extract
1/2 to 1 cup chopped walnuts
1/2 to 1 cup shredded coconut
1/2 cup diced celery (yes, celery)
1/2 cup crushed and drained pineapple
1/2 cup raisins (optional)
FOR THE CREAM CHEESE FROSTING:
24 oz. cream cheese, softened at room temperature
1 cup butter, softened but not melted
1 (16 oz.) pkg. confectioner's sugar (adjust to taste)
2 tsp. vanilla
TO MAKE THE CAKE:
Combine first 7 ingredients. Stir in eggs, oil and vanilla. Mix in walnuts, coconut, celery, pineapple and raisins. Spoon batter into 2 or 3 greased and floured (8 or 9-inch) cake pans.
Bake at 350 degrees F for 30 minutes. Let cool before frosting.
TO MAKE THE FROSTING:
In a food processor or with a mixer, combine butter, cream cheese and vanilla. Mix in confectioner's sugar, blending until smooth and creamy. Frost cake and enjoy!
LIZ'S BROCCOLI DIP
1 bunch fresh broccoli
FOR THE MARINADE:
1/2 cup vinegar
1/2 cup oil
1/2 cup sugar
1 tbsp. dried dill
Salt and pepper (to taste)
FOR THE DIP:
1 cup mayonnaise
1 tbsp. ketchup
1 tbsp. curry powder
Clean broccoli and cut into serving pieces for dipping. Marinate broccoli no more than 6 hours in marinade made of vinegar, oil, sugar, dill, salt and pepper to taste.
Drain the broccoli and serve with dip made of mayonnaise, ketchup, and curry powder blended together.
PEANUT SAUCE A LA LIZ
"Serve with broiled chicken or steak."
1 cup peanut butter
1/4 cup chopped green onion
2 cloves garlic, minced
1 tbsp. lemon juice
1/4 cup soy sauce
Ground ginger (to taste)
1/2 tsp. chili powder
Dash of Tabasco
Put all in blender until well mixed and smooth. Heat in microwave to warm. If too thick, add water.
CHICKEN LIZ
6 pieces chicken
1 can sweet cherries
1 cup Open Pit BBQ sauce
Hot cooked rice (optional, for serving)
Broil chicken 15 minutes on each side. Don't overcook.
Mix cherry juice with barbecue sauce. Pour half of mixture in frying pan. Add chicken. Pour remaining sauce mixture and cherries on top. Cover and simmer 30 minutes. Watch carefully, sauce may caramelize if heat is too high or cooked too long.
Great over rice. Good dish for company!
LIZ'S CHICKEN MACARONI CASSEROLE
Makes 8 servings
1 (7 oz.) pkg. Creamettes elbow macaroni
2 slices bacon
2 cans (10 3/4 oz. each) Campbell's condensed cream of mushroom soup
2 cans (14 oz. each) Swanson chicken broth*
3/4 cup milk
2 tbsp. vinegar
4 tsp. sugar
1 medium-size garlic clove, minced
1 cup chopped carrots
1 cup shredded sharp cheddar cheese
1 cup peas
Prepare Creamettes according to package directions. Drain and set aside.
In 10 inch skillet over medium heat cook bacon until crisp. Remove and crumble; set aside. Stir undiluted soup, broth, milk, vinegar, sugar and garlic into drippings.
In large bowl combine soup mixture with macaroni. Place in a casserole dish.
Bake at 350 degrees F for 30 minutes or until hot. Stir.
TO FREEZE AHEAD:
Divide mixture evenly between two 1 1/2 quart casseroles. Bake as directed or cover and freeze. To heat frozen casserole, bake at 350 degrees F for 1 hour. Stir frequently.
*For thicker sauce, add chicken broth gradually, adding only enough for desired consistency.
LIZ'S VEGGIE DIP
2/3 cup mayonnaise
2/3 cup sour cream
1 heaping tbsp. dried dill
1 heaping tbsp. dried parsley
1 level tbsp. dried onion
1/2 tsp. seasoned salt (or to taste)
Mix all ingredients together and refrigerate. Best if made a day ahead.
Cut up a variety of raw vegetables to serve. Arrange vegetables around dip and enjoy.
Chili Pot Pie
From: Mabel Wong, Yellowknife, Northwest Territories, Canada
Source: Canadian Living magazine, July 1995
Makes 4 servings
FOR THE CHILI:
1/2 lb lean ground beef
1 onion, chopped
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped green bell pepper
1/4 cup raisins
2 cans (14-16 oz each) kidney beans
1 (14 oz) can diced tomatoes, undrained
2 tbsp chili powder (or to taste)
1/4 tsp crushed red pepper flakes (or to taste)
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper
FOR THE CORNMEAL CRUST:
2/3 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1 tbsp butter, softened
1/4 cup shredded cheddar cheese
1 egg
1/2 cup skim milk
1 tsp fresh parsley, chopped (or 1/2 tsp dried)
TO MAKE THE CHILI:
In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat.
Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.
Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole.
TO MAKE THE CORNMEAL CRUST:
In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese.
Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.
Bake in 375 degrees F oven for about 25 minutes or until crust is golden brown.
GRANDMA BEA CAKE
From: sara
2 cups flour
2 cups sugar
1 tsp. baking soda
2 sticks (1 cup) margarine
4 tbsp. unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
Icing (recipe follows)
Combine flour, sugar and baking soda in a large mixing bowl; set aside.
Melt margarine, cocoa powder and 1 cup water together; bring to a boil. Pour over flour mixture; mix together. Mix in buttermilk, eggs, and vanilla. Pour in a (11x17-inch) greased cookie sheet.
Bake for 15 minutes at 400 degrees F.
ICING
1 stick (1/2 cup) margarine
6 tbsp. buttermilk
4 tbsp. unsweetened cocoa powder
1 (1 lb.) box confectioner's sugar
1 tsp. vanilla
1 cup chopped pecans (optional)
Melt margarine with buttermilk and cocoa powder in saucepan. Bring to a boil. Remove from heat and mix in confectioner's sugar, vanilla and nuts. Spread on cake warm.
BEA'S LOAF CAKE
1 (4-serving size) pkg. Jello chocolate pudding mix (not instant)
1 (2-layer size) pkg. cake mix
Chocolate chips (optional)
Nuts (optional)
Cook pudding directed on package. Combine dry cake mix with cooked pudding. Can add chocolate chips and nuts. Put in a greased baking pan.
Bake at 350 degrees F for 25 minutes (time may vary depending on size of pan.
AUNT BEA'S RHUBARB CAKE
From: sara
1 1/2 cups brown sugar
1/2 cup margarine, softened
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 1/2 cups finely cut raw rhubarb
FOR THE TOPPING:
1/4 cup white granulated sugar
1 tsp. ground cinnamon
Cream together brown sugar and margarine. Beat in egg and vanilla. Add flour and baking soda alternately with buttermilk to creamed mixture. Stir in rhubarb. Put in greased (13x9-inch) pan. Mix white sugar and cinnamon together and sprinkle on top of cake.
Bake at 375 degrees F for 45-50 minutes.
BEA VINCELLI'S POLISH ITALIAN MEATBALLS
From: sara
1 lb. hamburger
12 soda crackers, finely crushed
1 medium onion, chopped
1 egg
1 to 2 tbsp. Parmesan cheese
2 or 3 cloves garlic, finely chopped
1 tsp. sweet basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt (or to taste)
1/2 tsp. pepper
Combine all of the ingredients in large bowl. Using a medium size ice cream scoop, firmly form the balls. Place on greased or sprayed (9x13-inch) baking dish.
Bake at 350 degrees F for 45 minutes or until brown. Serve them hot or drop the balls into spaghetti sauce and simmer while cooking the pasta.
St. Paul, MN
CAVATELLI ALLA BEA
1 lb. frozen cavatelli macaroni
1 lb. cleaned shrimp
2 cloves garlic, minced
oil and butter (for sauteing)
1 pkg. frozen broccoli, thawed
Chopped fresh basil (to taste)
1/2 cup chicken broth
grated cheese
fresh lemon juice
Cook cavatelli according to package directions; drain.
Saute shrimp with garlic in a mixture of oil and butter just until pink. Add broccoli and chicken broth, steam until tender. Add some fresh basil. Add cavatelli to mixture, sprinkle with grated cheese and lemon.
B.J.'S GREENVILLE BANANA PUNCH
From: sara
8 cups water
4 cups sugar
1 large can pineapple juice
2 cans frozen lemon juice (unsweetened)
2 (27 oz.) lime-lemon soda
Mix and enjoy.
B.J.'S PINEAPPLE POUND CAKE
From: sara
Makes 1 (10-inch) tube or Bundt cake
3 cups sugar
1 cup vegetable oil
6 eggs
3 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3/4 cup crushed pineapple, drained (reserve 1/2 cup juice for the glaze)
1 tsp. vanilla extract
Pineapple Glaze (recipe follows)
Combine sugar and oil, mixing well. Add eggs, one at a time, beating well after each addition; set aside.
Combine flour, baking powder and salt; gradually add to oil mixture, beating well. Stir in pineapple and vanilla. Pour batter into a well-greased and floured 10-inch tube or Bundt pan.
Bake at 350 degrees F for 1 hour and 25 minutes or until done. Invert pan and cool 10-15 minutes; remove from pan and cool completely.
Pour pineapple Glaze over cake.
PINEAPPLE GLAZE
(makes about 1/2 cup)
2 tbsp. sugar
1 1/2 tsp. cornstarch
1/2 cup pineapple juice
Combine sugar and cornstarch in a heavy saucepan; stir well. Add juice, stirring well. Cook over medium heat until thickened and translucent. Cool.
B. J.'S RUSSIAN ROCKS
From: sara
2 1/4 cups sugar
1 1/2 cups shortening
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/2 cups molasses
5 1/2 cups flour
2 cups chopped nuts (coarse)
2 cups raisins
1 egg white mixed with 2 tbsp. water (for egg wash)
Mix together sugar, shortening, cinnamon, baking soda and salt. Add eggs, molasses. Stir in flour. Stir in nuts and raisins. Form into balls and flatten on cookie sheet (big balls). Brush with egg wash.
Bake at 375 degrees F for 13-14 minutes. Cool on rack. Top cooled cookies with icing if desired.
B. J.'S SHISK-KABOBS WITH VEGETABLES
From: sara
Source: Canterbury Bells Garden Club
Makes 6 servings
2 lbs. boneless sirloin steak, cut into 1-inch cubes
FOR THE MARINADE:
5 cloves garlic, finely chopped
1 1/2 tsp. meat tenderizer (optional)
1 tsp. baking powder
1 tsp. coarse ground black pepper
1 1/2 tsp. brandy
3/4 cup soy sauce
3/4 cup water
FOR THE KABOBS
1/2 lb. fresh mushroom caps
2 large green bell peppers, cut into 1 1/2-inch pieces
1 cup cherry tomatoes
2 medium zucchini squash cut into 1-inch slices
6 small onions
Rice pilaf (for serving)
Combine the first 7 ingredients for the marinade, mixing well; pour into shallow dish. Add meat, cover, marinate for 4 hours in the refrigerator, turning meat occasionally.
Remove meat from marinade and set aside. Pour marinade in a small saucepan and boil a few minutes.
Alternate meat and vegetables on skewer. Grill over medium coals 10 to 15 minutes or until desired degree of doneness, basting frequently with marinade. Serve with rice pilaf.
B.J.'S PEACH COBBLER
From: sara
1 stick (1/2 cup) margarine
4 cups sliced peaches
1 cup sugar
1 cup self-rising flour
1 cup milk
Melt margarine in casserole dish at 350 degrees F.
Pour peaches on top of margarine. Combine flour, sugar and milk and add to dish. Stir slightly.
Bake at 350 degrees F for about 45 minutes.
B.J.'S NO-NAME SALAD
From: sara
1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon Jello
1 cup hot water
3 ripe bananas
1/3 cup sugar
1 heaping tbsp. butter
1 heaping tbsp. flour
1 egg, beaten
1/3 cup water
Juice of 1 lemon
1 cup miniature marshmallows
1 envelope Dream Whip (or Cool Whip)
1/2 to 2/3 cup mayonnaise
Drain pineapple saving juice in a saucepan. Dissolve Jello in 1 cup hot water. Cube the bananas and put into Jello. Set aside.
Make custard using sugar, butter, flour, egg, 1/3 cup water, lemon juice and reserved pineapple juice. Cook on medium heat until thickened. Add the marshmallows to the hot custard and stir to completely melt. Fold into banana, pineapple and Jello mixture. Put into a 2-quart casserole (9 1/2 x 6 1/2 x 2-inches). Refrigerate overnight, covered.
Before serving, mix the Dream Whip as directed and mix in the mayonnaise. Cover the top of the salad and refrigerate until ready to use. Give it at least an hour.
Quick Skillet Lasagna
Source: Elizabeth Baird in Canadian Living magazine, April 1995
Makes 6 servings
4 cups rotini pasta, uncooked
1 tsp vegetable oil
2 zucchini, cubed
1 onion, chopped
1/2 of a red or green bell pepper, diced
4 cups sliced mushrooms
1 1/2 cups diced cooked ham
1 tsp dried oregano
1/4 tsp ground blak pepper
1 (12 oz) jar spaghetti sauce
1 (15 oz) tub ricotta cheese
2 cups shredded part-skim mozzarella
In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often. Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella.
Broil for 5 minutes or until golden brown.
MELON SALSA
Makes 6-8 servings
"Goes well with grilled fish or chicken."
1 small mango, peeled, pitted and diced
1 serrano chile, seeded and deribbed
juice of 1 lime
1/2 cup peeled and diced jicama
1/2 cup diced honeydew
1/2 cup diced cantaloupe
2 Tablespoons peeled and diced cucumber
1 1/2 Tablespoons diced red bell pepper
2 Tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons sour cream
Puree the mango in a blender or food processor along with the chile and lime juice.
Place the diced vegetables and fruit in a mixing bowl. Add the mango puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream.
CHERRY CHILE SALSA
Source: Kelowna Daily Courier
1/2 cup apple cider
2 cups dried cherries
1 pear, finely chopped (unpeeled)
1/2 cup peeled and diced jicama
1/2 cup cleaned and roasted diced green chiles
Place apple cider in a small saucepan over moderate heat. Add dried cherries and remove from heat when liquid is hot, not boiling. Cover pan with lid and set aside, off heat, until cherries are plumped and soft, about 20 minutes.
Add chopped pear, jicama and chilies to cherries. There should be little or no liquid left in pan; drain if necessary.
To serve as a main course on a buffet, arrange sliced meat on a bed of greens, such as arugula, with the salsa on the side.
To serve as an hors d'oervre, place each slice of meat on a thin slice of French baguette. Top with a leaf of arugula and a small amount of salsa.
HELOISE'S SALSA
3 jalapeno peppers*
1 small onion
1 small garlic clove
1 tsp cilantro (sometimes called fresh coriander or Chinese parsley)
1 (28 oz) can whole tomatoes, drained (use some of the juice, if desired)
2 tsp lime juice
salt and ground black pepper (to taste)
FOR A CHUNKY-TYPE SALSA:
Finely chop onion, garlic, jalapeno peppers and cilantro. Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but lumpy.
FOR A SMOOTHER SALSA:
Put all the ingredients in a blender and blend the salsa into a smooth consistency.
Keep salsa in the refrigerator for 2 to 3 hours before serving so all the ingredients have a chance to mix well and complement each other.
*You may want to remove the seeds and/or ribs from the jalapeno peppers before chopping them, because the more seeds and ribs, the hotter the sauce!
Source: Newspaper recipe clipping: Dear Heloise column
GARCIA'S GOURMET PICO DE GALLO
Source: Roberto Garcia, owner of Garcia's Gourmet in Watsonville, which makes Mexican specialty food from old family recipes
Makes 6-8 servings
"Pico de gallo is a very popular salad in Mexico. The name means "Rooster's beak" and refers to the old-style way of eating the salad by picking up the chunks with the fingers. This resembles the way a rooster pecks at his food. There are many versions of this salad and there are no hard-and-fast rules to combining the fruits and vegetables."
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup lime juice (or to taste)
1/2 teaspoon salt (or to taste)
2 large cucumbers, peeled, seeded, cut into bite-size chunks
1 seedless orange, peeled, cut into bite-size chunks
1 mango, peeled, cut into bite-size chunks
1 tart apple, peeled, cut into bite-size chunks
1 cup chopped bite-size seeded watermelon (or cantaloupe)
1 medium jicama, peeled and chopped (about 1 cup)
1/2 of a green bell pepper, diced
1 Tablespoon chili powder
In a small bowl, combine the olive oil, garlic, onion, lime juice and salt. Let stand for 20 minutes.
Place the fruit and vegetables in a large salad bowl. Toss with the chili powder. Add the olive oil-lime juice mixture and toss to combine thoroughly. Refrigerate. Serve chilled.
Makes 6-8 servings
Source: Roberto Garcia, owner of Garcia's Gourmet in Watsonville, which makes Mexican specialty food from old family recipes
AVOCADO AND CORN SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
"This is great with shrimp or other seafood."
3 ears corn, husked and de-silked (about 2 cups kernels)
3 ripe-firm avocado, peeled, pitted, diced large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
4 to 8 dashes Tabasco sauce
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup chopped fresh oregano
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked pepper (to taste)
Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.
JUAN'S SALSA FROM PERU
From: BJ
1 (10 oz.) can stewed tomatoes
2 jalapeno peppers, chopped
10 Roma tomatoes, chopped
4 to 5 stalks celery, chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 cup chopped fresh cilantro
1/2 cup prepared salsa
garlic, minced (to taste)
Ground black pepper (to taste)
Ground cayenne pepper (to taste)
1 small dry red pepper, crushed
Combine all ingredients. Makes lots and lots fresh salsa
BLACK BEAN AND PAPAYA SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 5 cups
"Black beans, a staple in the Latin world, have a dark, earthy flavor that we think goes very well with the rich flavor of papaya. And the color contrast makes a very colorful, festive look on the plate. This Caribbean-inspired salsa is great with grilled fish, but it is also very tasty just by itself as a spicy summer salad-type course, or scooped up with chips a a snack or appetizer."
1 cup cooked or canned black beans
2 ripe papayas, peeled and seeded, finely chopped
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
12 cups lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 tablespoons ground cumin
1 tablespoon red or green chile pepper of your choice, minced
salt and freshly crushed black pepper (to taste)
In a large mixing bowl, combine all of the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4-5 days.
CORN AND CHILE SALSA AHUMADO (SMOKED CORN AND CHILE SALSA)
From: Nancy
Recipe By : Chris Schlesinger and John Willoughby
Makes about 3 cups
4 ears corn, husked and desilked
1 tablespoon vegetable oil
Salt and freshly cracked pepper (to taste)
4 scallions, ends removed, thinly sliced
1 Red bell pepper, seeded, finely chopped
2 tablespoons minced chipotle pepper
2 tablespoons sugar
1/4 cup cider vinegar
Rub the corn lightly with the vegetable oil and sprinkle lightly with salt and freshly cracked pepper. Grill over a low fire.* (To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; 5 to 6 seconds, a low fire. Longer tan that, and your fire is too cool.) Roll the ears around with tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes
Remove the ears from the grill, and as soon as they are cool enough to handle, slice the kernels with all the remaining ingredients. This salsa will keep, covered and refrigerated for 3 to 4 days.
*If you are making this in the winter and don't like grilling in the snow, you can boil the corn for 1 to 2 minutes instead of grilling it, but you will lose some of the ineffable charred flavor.
CRANBERRY-PEAR CHUTNEY
From: sara
1/2 cup sugar
1/2 cup water
2 firm pears, peeled, seeded, cut into 1/2-inch cubes
5 oz. fresh cranberries, rinsed and drained
1/2 of a cinnamon stick
1/4 tsp. grated orange zest
Bring sugar and 1/2 cup water to a boil. Don't cool; add pears, cranberries, cinnamon and orange zest. Return to boil and then reduce heat and simmer 12 minutes, stirring frequently. When cool, serve.
PAPAYA SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 3 cups
"This is one of my favorites - healthful, quick, colorful, and full of intense flavors that cover the waterfront from sweet to sour to hot to smooth. Partially this is due to the character of the papaya, whose musky flavor mixes and mingles so well with other tropical ingredients. In any case, this is the kind of mixture that got me hooked on salsas to begin with. I think this is great with almost anything, but for starters, try it with seafood."
1 ripe papaya, peeled, seeded, roughly chopped*
1 small red bell pepper, sliced (short thin slices)
1 small red onion, sliced (long thin slices)
1/4 cup fresh chopped cilantro
1 medium garlic clove. minced
1/4 cup pineapple juice
6 tablespoons lime juice (about 3 limes)
1 jalapeno pepper, finely chopped
salt and freshly cracked black pepper (to taste)
In a large bowl, mix all the ingredients together well. This salsa will keep, covered and refrigerated, 3 to 4 days.
*VARIATIONS:
This salsa recipe from central casting - you can substitute any fruit you have around, from peaches to mangoes to pineapples.
ROASTED HABANERO SALSA FROM HELL
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 2 cups
1 tablespoon plus 1/4 cup virgin olive oil, divided use
1 teaspoon garlic, minced
6 ripe plum tomatoes, halved
Salt and freshly cracked black pepper (to taste)
10 Habanero chili peppers, stems removed*
1/4 cup lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
In a small bowl, combine the tablespoon of olive oil and garlic and mix will. Rub the tomato halves with this mixture, sprinkle them with salt and freshly cracked pepper.
Roast tomatoes in a 500 degree F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove them from the oven, allow to cool to room temperature, and dice.
Meanwhile, grill the habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Remove the peppers from the fire and mince.
In a medium-sized bowl, combine the tomatoes, peppers, remaining 1/4 cup olive oil, lime juice, and cilantro, mix well, and prepare for take off. This salsa will keep, covered and refrigerated about 5 to 6 days.
*Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralized the capsaicin. Also, be sure you don't rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary.
Recipe Swap - June 10, 1997 - Part 1
RECIPES IN THIS FILE:
Tupperware Bread (2 recipes)
Frozen Kahlua Mousse Pie
Zesty Lemon Custard Pie with Cookie Pastry
Chocolate Liqueur Shells
Kahlua Baked Beans
Sara Lee's Crumb Cake (copycat recipe)
Ellen's Boursin
Joe Froggers
Sloppy Joe Casserole
Ranger Joe Cookies
Veggie Sloppy Joes
Untidy Josephs (Sloppy Joes using cream of tomato soup)
Lazy Joes (baked using vegetables and cream of mushroom soup)
Turtle Pecan Pie (using ice cream)
Mudslide Brownies with Kahlua Glaze
Helderman's Cactus Cooler Jell-O
Jello Balls/Strawberries (using sweetened condensed milk)
Jello Popcorn Balls
Herb Finger Jello
Mogen David Wine Jello Mold
Tomato Jello Mold (using stewed tomatoes)
Pretzel Salad
Dewey Lemon Salad (using Jello and Mountain Dew)
Betsy Ross Punch (blender)
Betsy Cake (using barley flour)
Apple Betsy (using oats)
Betsy Pie (peach cobbler)
Velma's Lemon Bread
Velma's Chocolate Applesauce Cake
Velma's Egg Noodle and Tuna Hot Dish
Velma's Potato Salad with Cooked Dressing
Velma's Elegant Potatoes Au Gratin
Fork in the Road Macaroni Salad
Liz's Famous Amazing Carrot Cake with Cream Cheese Frosting
Liz's Broccoli Dip
Peanut Sauce a la Liz (for broiled chicken or fish)
Chicken Liz (using cherries and barbecue sauce)
Liz's Chicken Macaroni Casserole
Liz's Veggie Dip
Chili Pot Pie with Cornmeal Crust
Grandma Bea Cake
Bea's Loaf Cake (using cooked pudding and cake mix)
Aunt Bea's Rhubarb Cake
Bea Vincelli's Polish Italian Meatballs
Cavatelli alla Bea (with shrimp and broccoli)<
B.J.'s Greenville Banana Punch
B.J.'s Pineapple Pound Cake with Pineapple Glaze
B. J.'S Russian Rocks
B. J.'S Shisk-Kabobs with Vegetables
B.J.'S Peach Cobbler
B.J.'S No-Name Salad
Quick Skillet Lasagna (with zucchini, mushrooms and ham)
Melon Salsa (blender or food processor)
Cherry Chile Salsa
Heloise's Salsa (smooth or chunky)
Garcia's Gourmet Pico de Gallo
Avocado and Corn Salsa
Juan's Salsa from Peru
Corn and Chile Salsa Ahumado (Smoked Corn and Chile Salsa)
Cranberry-Pear Chutney (using cinnamon and orange zest)
Papaya Salsa
Roasted Habanero Salsa from Hell
TUPPERWARE BREAD
From: sara
I can't remember which one of these I used, but I make it up in the morning and keep punching it down/letting it rise until the afternoon. I like a really yeasty taste and I think the texture is better when you do that. Let me know if you like it as much as we do.
3 3/4 cups warm water
3 pkgs. dry yeast
6 tbsp. sugar
5 tsp. salt
6 tbsp. margarine
2 eggs
10 cups all-purpose flour, divided use
1 (7-quart) Tupperware mixing bowl (large orange)
Mix water and yeast in the Tupperware bowl. Add everything except flour. Put 5 cups flour in; stir well. Put rest of flour in. Mix well. Put seal on bowl. Let stand until lid pops off.
Grease and flour hands; place in 3 loaf pans. Let rise 40 minutes.
Bake at 350 degrees F until done.
TUPPERWARE BREAD
6 tbsp. margarine or butter
3 pkgs. dry yeast (not rapid rise)
3 3/4 cups warm water
6 tbsp. sugar
2 eggs, beaten
10 cups all-purpose or self-rising flour
4 1/2 tsp. salt (omit the salt if using self rising flour)
Melt 6 tablespoons margarine; let cool.
In (7-quart) Tupperware fix-in-mix bowl, put yeast (not rapid rise). Add warm water, sugar, eggs, margarine and salt (if using) with the flour. Combine all ingredients. Place seal on bowl. Place in hot water in sink, let rise until seal pops off. Butter hands, dough will be sticky.
Separate into 3 loaves. Let rise 30 minutes, covered with clean dish towel.
Bake at 350 degrees F for 30 minutes or until browned.
FROZEN KAHLUA MOUSSE PIE
Source: Shelley K Sandberg-Grohe
FOR THE CRUMB CRUST:
1 cup macaroon crumbs
1 tbsp brown sugar
3 tbsp butter, melted
1/3 cup chopped pecans
1 tbsp Kahlua
OTHER INGREDIENTS:
1 pint ice cream, softened
1 (6 oz) pkg semi-sweet chocolate
1 oz unsweetened chocolate
2 large eggs, separated (pasteurized eggs)
2 tbsp sugar
1/4 cup Kahlua
1 cup heavy (whipping) cream
chopped and whole nuts (for garnish)
Mix first four crust ingredients, press over bottom of oiled 9-inch springform pan.
Bake at 350 degrees F for 7-8 minutes. Cool slightly, brush with 1 tablespoon Kahlua; freeze briefly.
Fill with ice cream, replace in freezer.
In top of double boiler, melt chocolates together.
In another bowl, beat egg whites to soft peaks, then beat in sugar until stiff and glossy.
In large bowl, whisk yolks until thick, add melted chocolates and 1/4 cup Kahlua. Slowly fold in egg whites. Fold half of whipped cream into chocolate. Spread mousse over ice cream. Sprinkle lightly with chopped nuts. Freeze.
Before serving, top with whipped cream dollops (using remaining whipped cream) and place a whole nut in the center of each dollop. It is sinfully rich and delicious.
ZESTY LEMON CUSTARD PIE
1 recipe cookie pastry (recipe follows)
FOR THE FILLING:
4 eggs
1 cup sugar
1 tablespoon grated lemon peel (1 large lemon)
1/2 stick unsalted butter, melted
2/3 cup fresh lemon juice
powdered sugar (for top)
Preheat oven to 350 degrees F.
Make pastry and roll or press dough evenly over bottom and up sides of 9-inch pie pan; set aside.
Whisk eggs and sugar in medium-size bowl until blended. Add peel and slowly stir in butter and lemon juice until incorporated. Pour into crust.
Bake for 30 to 40 minutes or until top of custard is lightly browned. It will not test clean and will look underdone, but will set as it cools. When cool, refrigerate. Before serving, sprinkle powdered sugar on top.
COOKIE PASTRY
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup sugar
1 egg
1 1/2 cups flour
Beat butter and sugar until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled.
CHOCOLATE LIQUEUR SHELLS
Source: Gifts From The Pantry by Annette Grimsdale
Makes 12 candies
3 oz each of semi-sweet or bittersweet, milk and white chocolate, melted in separate bowls
FOR THE MOUSSE:
3 oz white chocolate, chopped
2 eggs, separated (pasteurized eggs)
1 tbsp Tia Maria
1 tbsp creme de menthe or Cointreau
food coloring (optional)
TO MAKE THE CHOCOLATE SHELLS:
With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper.
TO MAKE THE MOUSSE:
Slowly melt 3 oz white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.
In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk mixture into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe, if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls.
Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place.
KAHLUA BAKED BEANS
From: Nancy
Recipe By : Seattle Times
Makes 10 servings
1 pound dried navy beans, picked over and rinsed
1/2 pound bacon slices, cut in pieces with scissors
2 cups finely chopped onion
1 (12 oz) bottle chili sauce
1/2 cup tomato-based barbeque sauce, preferably smoked*
1/2 cup Kahlua
1/2 cup strong brewed coffee
1/4 cup Dijon mustard
1/4 cup unsulfured molasses
2 tablespoons thick, spicy steak sauce (such as Heinz 57)
1 tablespoon Tabasco sauce
1 teaspoon salt
Soak the beans in lots of water to cover overnight.
THE NEXT DAY:
Drain beans. In a large pot, cover beans generously with fresh cold water. Set the pot over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or twice, for 1 hour or more, until the beans are very soft but still holding their shape. (The beans should not be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 cups of the bean cooking liquid.
Cook the bacon in a large skillet until crispy. Remove the bacon from the pan and pour off all but 1 tablespoon of the fat.
Add the onions to the skillet and cook until softened, about 5 minutes.
Combine the beans with 1 1/2 cups cooking liquid, bacon, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole or Dutch oven with a tight-fitting lid.
Bake in a preheated 350 degree F oven for 30 minutes. Remove the lid, stir the beans and continue baking, uncovered, 30 minutes. Stir and continue baking 40 minutes, until beans are very thick. Stir occasionally.
The baked beans can be served or cooled, covered and refrigerated; reheat the next day on a medium-low burner.
*I STRENUOUSLY recommend Lea & Perrins Barbeque Sauce be used in this recipe. (And for anything else that needs barbeque sauce...it's the best!)
SARA LEE'S CRUMB CAKE (copycat recipe)
2 cups sifted flour
2 cups light brown sugar, packed
1/2 cup margarine
1 egg, well beaten
1/2 cup additional flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup milk
Powdered sugar (for dusting top)
Mix 2 cups sifted flour, brown sugar and margarine together until crumbly. Set aside 1/2 cup of the crumb mixture. To the remaining crumb mixture add remaining ingredients. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan. Sprinkle reserved crumbs over top.
Bake at 350 degrees F for 35 to 40 minutes or until inserted toothpick comes out clean. Dust warm cake with powdered sugar before cutting.
ELLEN'S BOURSIN
Source: Ellen Ogden in The Cook's Garden catalog. Vol. 8, No. 1, Spring/Summer 1991
"Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base."
1 (8 oz) pkg cream cheese, softened
2 garlic cloves; peeled
1 tbsp each fresh basil, dill and chives
6 black olives, pitted
Blend cream cheese, garlic and herbs in a food processor until smooth. Chop in olives. Transfer to a small bowl and keep refrigerated until ready to serve.
JOE FROGGERS
From: Sara
4 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
1/4 tsp. ground allspice
3/4 cup shortening
3/4 cup sugar
1 cup light molasses
1 tbsp. rum extract
1/3 cup water
Mix and sift together flour, baking soda, salt, and spices; set aside.
Cream shortening and sugar. Add molasses and extract; beat well. Add flour mixture and water alternately, beating until well blended after each addition. Wrap dough in plastic, chill overnight.
WHEN READY TO BAKE:
Roll dough 1/2 at a time, about 1/4 inch thick. Cut with flour 4 inch round cookie cutter. Place on greased cookie sheets.
Bake at 375 degrees F for 8 to 9 minutes.
SLOPPY JOE CASSEROLE
From: sara
Makes 6-8 servings
1 (8 oz.) pkg. shell or elbow macaroni
1 lb. ground chuck
1 envelope sloppy Joe mix
1 1/2 cans (8 oz. each) tomato sauce
1 (6 oz.) can tomato paste
1 1/4 cups water
1 (16 oz.) carton cottage cheese
1/2 cup grated cheddar cheese
Cook macaroni according to package directions; drain.
Cook hamburger, then add sloppy Joe mix, tomato sauce, paste and 1 1/4 cups water.
In a 2 1/2 quart casserole, layer 1/2 of the macaroni, half of the cottage cheese and half of the meat sauce. Repeat and top with cheddar cheese.
Bake uncovered 40-50 minutes in a 350 degree F oven.
RANGER JOE COOKIES
From: sara
Makes about 8 dozen cookies
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup shortening
1 cup brown sugar, packed
1 cup white granulated sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla
1 cup quick cooking oatmeal, uncooked
2 cups corn flakes
1 cup chopped nuts (or coconut)
Sift together flour, baking soda, baking powder and salt. Mix in shortening, brown sugar, white sugar, eggs, milk and vanilla. Stir in oats, corn flakes, and nuts. Drop by spoonful about 2 inches apart on greased cookie sheets.
Bake at 350 degrees F for 11-12 minutes.
VEGGIE SLOPPY JOES
From: sara
Makes 4 servings
1 lb. lean ground beef
1 tsp. Worcestershire sauce
1/2 cup shredded carrot
1/2 cup sliced fresh mushrooms
1/3 cup chopped green peppers
1 (15 oz.) can Italian-style tomato sauce
1/4 cup red wine (or water)
1 tbsp. sugar
Dash garlic powder
FOR SERVING:
Sandwich buns
4 oz. Mozzarella cheese, sliced
In a large skillet, cook meat and Worcestershire sauce over medium heat until almost brown, drain off fat.
Add carrot, mushrooms and green pepper. Continue to cook until meat is done and vegetables are crisp tender.
Stir in tomato sauce, wine, sugar and garlic powder. Cook and stir over medium heat, about 20 minutes or until sauce is thickened to serve.
Spoon meat sauce in a sandwich bun, top with cheese.
UNTIDY JOSEPHS (SLOPPY JOES)
From: sara
2 lbs. hamburger
1 large onion, chopped
2 large green bell peppers, chopped
Salt and pepper (to taste)
2 1/2 cans (10 3/4 ounces each) Campbell's condensed cream of tomato soup
hamburger buns (for serving)
Brown hamburger, onion and green pepper; add salt and pepper to taste. Add soup and simmer low for 1 hour.
Serve on buns open faced or closed. But remember the name!!
LAZY JOES
From: sara
1 (10 3/4 oz.) can condensed cream of mushroom soup
4 hamburger patties, seasoned as desired
1 large potato, thinly sliced
1 carrot, thinly sliced
1 white onion, thinly sliced
1 cup frozen green peas
1 cup canned corn
1 medium tomato, sliced
1/2 green bell pepper, sliced
Line cookie sheet with 4 pieces of foil in pouch form. Place 1 seasoned hamburger in each foil pouch. Layer each with cream of mushroom soup and remaining ingredients. Sprinkle with salt and black pepper. Seal pouches. (Or layer in a baking dish and cover with foil.)
Bake in 350 degree F oven for 1 hour. Serve as a meal with salad.
TURTLE PECAN PIE
From: Sue
3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided use
1 cup pecan halves, toasted
Combine chocolate crumbs and butter; press into a (9-inch) deep dish pie plate. Freeze for 15 minutes.
Combine chocolate morsels, evaporated milk, marshmallows and salt in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside.
Spread 2 cups of the ice cream into crumb crust; cover with foil and freeze about 30 minutes.
Spread some of the chocolate mixture over the ice cream (leaving enough to cover top). Cover with the remaining ice cream; freeze about 30 minutes.
Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let defrost slightly (about 30 minutes) before serving.
MUDSLIDE BROWNIES
From: Nancy
Makes 24 brownies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
4 tablespoons Kahlua (coffee liqueur)
2 tablespoons Irish Creme liqueur
1 tablespoon Vodka
3/4 cup coarsely chopped walnuts (optional)
Kahlua Glaze (recipe follows)
Whole coffee beans (optional, for garnish)
Sift flour with baking powder and salt; set aside.
In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside.
In bowl, beat together dry ingredients, chocolate mixture, coffee liqueur, Irish creme liqueur and Vodka. Fold in nuts. Pour into greased (13x9-inch).
Bake at 350 degrees F about 25 minutes. Cool in pan.
Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.
KAHLUA GLAZE
1 1/4 cups powdered sugar
3 tablespoons Kahlua
Combine powdered sugar and Kahlua until smooth and spreading consistency.
Helderman's Cactus Cooler Jell-O
Source: Rod Helderman, November 1994
"Have you ever heard of a Cactus Cooler? Equal parts Pineapple and Cranberry juice and as much Cactus Juice as you like. Cactus juice is a Margarita flavored schnapps, but I'm sure you knew that. Might be good in a jiggley form.
Warning: This makes a double batch. You can cut it in half if you ever find a small box of cranberry jell-o. Or, after the dissolve-in-boiling water stage, divide the batch in half and add cold water/schnapps to one half and regular cold water to the other half (for the kids)."
One large box Cranberry Jell-O mix
One large box Pineapple Jell-O mix
4 cups boiling water
2 cups cold water
2 cups "Cactus Juice" Margarita-flavored Schnapps
Combine Jello with 4 cups boiling water; stir to dissolve. Add cold water and Schnapps. Refrigerate until set.
Note: If you find Cranberry Jell-O in your supermarket this holiday season, you might want to stock up on a couple of boxes in case they discontinue it.
JELLO BALLS/STRAWBERRIES
From: sara
1 small pkg. coconut
1 family sized strawberry Jello
2 cups grated nuts
1 (14 oz) can Eagle Brand sweetened condensed milk
Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut.
JELLO POPCORN BALLS
From: sara
2 cups light corn syrup
1 cup sugar
1 (6 oz.) box of Cherry Jello
20 cups popped popcorn
Combine sugar and syrup and boil for 1 minute. Do not stir. Add Jello and mix. Pour over popcorn and mix well (let cool enough to handle, but not too cool). Then grease hands with butter and make into balls. Can also make happy faces on them.
HERB FINGER JELLO
From: sara
4 envelopes unflavored gelatin
3 pkgs. (3 oz. each) lemon Jello
4 cups boiling water
4 cup chopped celery
1 green bell pepper, chopped
2 cups minced fresh parsley
1 tbsp. oregano
1 tsp. basil
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. garlic salt
1 tbsp. vinegar
Combine gelatins in a large bowl. Add 4 cups boiling water and stir until dissolved. Add other ingredients. Pour into shallow pan and chill until set. Cut into squares.
MOGEN DAVID WINE JELLO MOLD
3 large pkgs. (6 oz. each) raspberry Jello
3 cups boiling water
2 cups Mogen David wine
2 cups ginger ale
2 cans (16 oz. each) Bing cherries, drained - save juice
1 cup cherry juice (from drained cherries)
1 tray ice cubes
Put Jello into large bowl, add 3 cups boiling water and stir until dissolved. Add wine, ginger ale and cherry juice and stir well. Add ice cubes and stir until cubes dissolve.
Put drained cherries into a 3 quart mold and pour liquid on top. Refrigerate overnight.
I serve this on a bed of lettuce with mayonnaise that has been thinned with fruit juice (pineapple or apricot) and 1/2 teaspoon of celery seed.
TOMATO JELLO MOLD
3 pkgs. (3 oz. each) raspberry gelatin
1 1/4 cups boiling water
3 cans (16 oz. each) stewed tomatoes, chopped
3 drops Tabasco sauce
Mix raspberry gelatin with 1 1/4 cups boiling water; stir until dissolved. Add chopped tomato and Tabasco. Pour into a shallow dish. Refrigerate until firm.
Cut in squares and serve on lettuce leaf.
PRETZEL SALAD
From: Velma
"This is my favorite recipe using Jello--the pretzel crust tastes like nuts. Had it at the Opryland Hotel."
FOR THE CRUST:
2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar
FOR THE FILLING:
1 (8 oz) pkg cream cheese, softened
1 cup sugar
1 medium size container Cool Whip, thawed
FOR THE TOPPING:
1 (6 oz) box strawberry Jello*
2 pkg (10 oz each) frozen strawberries*
2 cups boiling water
Mix crushed pretzels, sugar, and melted butter. Press into a (9x13-inch) glass dish.
Bake at 400 degrees F for 8 minutes. Cool completely.
Mix together cream cheese and sugar until smooth. Fold in Cool Whip. Spread on top of cooled pretzel crust.
Dissolve Jello in 2 cups boiling water, add frozen strawberries (water will melt them) Let stand for 10 minutes. Pour mixture onto cream cheese layer. Refrigerate for 2 hours.
*If you don't like strawberries, I'm sure you could substitute another flavor/topping.
DEWEY LEMON SALAD
1 large (6 oz.) box lemon jello (or 2 small boxes)
2 cups boiling water
1 (20 oz.) can pineapple tidbits or crushed pineapple (reserve juice)
Mountain Dew soda mixed with juice from pineapple to make 2 cups
2 bananas, cubed
1 cup miniature marshmallows
1 envelope Dream Whip topping mix
1 can lemon pie filling
Make jello as usual using 2 cups boiling water and Moutain Dew/juice mixture. Cool. Add fruit and marshmallows and pour into a (9x13-inch) glass pan. Refrigerate until set.
Prepare whipped topping and fold into lemon pie filling. Spread on top of jello. Refrigerate to let set. Cut in squares to serve.
BETSY ROSS PUNCH
From: sara
1 (6 oz.) can frozen lemonade concentrate
1 (8 oz.) can crushed pineapple
1 (10 oz.) pkg. frozen strawberries
1 tbsp. grenadine syrup
3 quarts ginger ale, chilled
Crushed ice
Put lemonade concentrate, pineapple, strawberries, and grenadine in blender. Blend until completely smooth. Combine with ginger ale and pour over crushed ice in punch bowl.
BETSY CAKE
From: sara
8 tbsp. butter, softened
1/2 cup sugar
1 tbsp. English golden syrup
3 cups barley flour
2 cups flour
1 cup milk
2 cups golden raisins
1 1/2 tsp. baking powder
1/2 tsp. salt
Beat the butter and sugar to a cream. Add the English golden syrup, then the flour and milk alternately; add the raisins, baking powder and salt last. Mix into a dough, put into a buttered and floured pan.
Bake in a preheated 325 degree F oven for 1 1/2 to 2 hours until the cake shrinks from the sides of the pan (may take less time depending on size of pan). Cool the cake for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
APPLE BETSY
From: sara
6 cups sliced apples
FOR THE CRUST:
2 cups flour
3/4 cup Quaker oats, uncooked
1/2 cup margarine
1 cup brown sugar
1/2 tsp. salt
FOR THE SAUCE:
1 cup white granulated sugar
2 tbsp. cornstarch
1 tbsp. margarine or butter
1 tsp. ground cinnamon
1 cup water
whipped topping or ice cream (for serving)
Mix first 5 ingredients as for pie crust, save 1 cup for topping. Pat remaining crumbs in bottom of (9x13-inch) cake pan. Cover with apple slices.
To make the sauce, mix all ingredients for the sauce together and bring to a boil. Pour over apple mixture.
Bake at 350 degrees F for approximately 50 minutes or until apples are tender. Serve warm with whipped topping or ice cream.
VELMA'S LEMON BREAD
From: sara
1/2 cup butter or margarine
1 cup sugar
2 eggs, lightly beaten
1 2/3 cups flour
1/2 cup chopped pecans
Grated peel of one lemon
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup milk
Lemon Topping (recipe follows)
Cream butter and sugar together; add eggs. Set aside
Dust nuts and lemon peel with a small amount of the flour; set aside.
Combine remaining flour, baking powder and salt. Alternately add dry ingredients and milk to butter mixture. Beat continuously. Stir in nuts and peel. Place in a greased (9x5-inch) loaf pan.
Bake in 350 degree F oven for 1 hour. Pour Lemon Topping over the loaf as soon as it comes from the oven. Cool 5 minutes. Remove from pan and cool on rack.
LEMON TOPPING
Heat juice from 2 tablespoons lemon and 1/4 cup sugar until sugar is dissolved.
VELMA'S CHOCOLATE APPLESAUCE CAKE
1 1/2 cups plus 2 tbsp. sugar, divided use
1/2 cup shortening
2 eggs
2 cups flour
2 tbsp. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon, divided use
2 cups applesauce
1 (12 oz.) pkg. chocolate chips, divided use
Cream 1 1/2 cups sugar and shortening. Add eggs, flour, cocoa powder, baking soda, salt and 1/2 teaspoon cinnamon; mix.
Add applesauce and 3/4 of the chocolate chips. Pour into a greased (13x9-inch) baking pan. Sprinkle with the remaining 2 tablespoon sugar and reaming in 1 teaspoon cinnamon. Pour remaining chocolate chips on top of cake.
Bake at 350 degrees F for 35 minutes.
VELMA'S EGG NOODLE AND TUNA HOT DISH
From: sara
"This is a large casserole, but very good!"
1 (8 oz.) pkg. egg noodles
1 cup chopped celery
1 large onion, chopped
1 cup cubed Velveeta cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
1 (6 oz.) can tuna
1 (1 lb.) can peas, drained
Crumbled potato chips (for topping)
Cook egg noodles according to package directions; drain.
Saute celery and onion. Blend cheese, undiluted soups, milk and tuna over a low heat. Add peas, onion and celery. Stir in noodles. Place in casserole. Cover with crumbled potato chips.
Bake in a 350 degree F oven for 35 to 40 minutes.
VELMA'S POTATO SALAD
From: sara
FOR THE COOKED DRESSING:
1/2 cup sugar
1 egg
1 tbsp. flour
1/2 tbsp. mustard
1/2 cup vinegar
1/2 cup water
1/2 tsp. salt
FOR THE SALAD:
8 medium red potatoes, cooked and cut into small cubes
4 hard-cooked eggs, chopped fine
1/4 onion, finely chopped (amount depends on personal taste)
Celery seed
Salt (to taste)
mayonnaise
Prepare dressing by combining first 4 ingredients in a saucepan; then add last 3. Cook until thick. Chill.
Combine potato cubes, chopped egg, and onion; sprinkle liberally with celery seed. Salt to taste.
Mix together cooked dressing and mayonnaise (ratio 2:1); blend until smooth. Combine with potato mixture until very moist, adding more mayonnaise if needed.
VELMA'S ELEGANT POTATOES AU GRATIN
From: sara
Makes 10-12 servings
7 to 8 medium red potatoes
8 oz. sharp cheddar cheese, shredded
1 tsp. salt
1 pint heavy (whipping) cream
1/4 cup bread crumbs
1 tbsp. butter
Butter a 1 1/2 quart casserole.
Boil potatoes in jackets, cool, peel and shred on medium grater. Alternate layers of potatoes and cheese in casserole. Sprinkle with salt. Pour unwhipped cream over potato/cheese layers. Top with crumbs mixed with butter.
Bake in 350 degree F oven for 45 to 60 minutes.
FORK IN THE ROAD MACARONI SALAD
3 cups dry macaroni
FOR THE SEASONING MIX:
1 teaspoon salt
1 teaspoon dry mustard
3/4 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
FOR THE DRESSING:
1 1/2 cups nonfat mayonnaise
1/2 cup nonfat sour cream
5 ounces evaporated skim milk
1 tablespoon tamari soy sauce
FOR THE SALAD:
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup carrot finely chopped
1/2 cup finely chopped green cabbage
Cook macaroni according to package directions. Drain and rinse.
Combine the seasoning mix in a small bowl.
Whisk dressing ingredients together in a large bowl. Add the seasoning mix and whip until completely blended. Add the cooled macaroni and the remaining ingredients for the salad. Refrigerate to chill before serving. Store in refrigerator.
LIZ'S FAMOUS AMAZING CARROT CAKE WITH CREAM CHEESE FROSTING
From: sara
FOR THE CAKE:
3 to 4 cups grated carrots
2 cups brown sugar
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/4 cups vegetable oil
1 tsp. vanilla extract
1/2 to 1 cup chopped walnuts
1/2 to 1 cup shredded coconut
1/2 cup diced celery (yes, celery)
1/2 cup crushed and drained pineapple
1/2 cup raisins (optional)
FOR THE CREAM CHEESE FROSTING:
24 oz. cream cheese, softened at room temperature
1 cup butter, softened but not melted
1 (16 oz.) pkg. confectioner's sugar (adjust to taste)
2 tsp. vanilla
TO MAKE THE CAKE:
Combine first 7 ingredients. Stir in eggs, oil and vanilla. Mix in walnuts, coconut, celery, pineapple and raisins. Spoon batter into 2 or 3 greased and floured (8 or 9-inch) cake pans.
Bake at 350 degrees F for 30 minutes. Let cool before frosting.
TO MAKE THE FROSTING:
In a food processor or with a mixer, combine butter, cream cheese and vanilla. Mix in confectioner's sugar, blending until smooth and creamy. Frost cake and enjoy!
LIZ'S BROCCOLI DIP
1 bunch fresh broccoli
FOR THE MARINADE:
1/2 cup vinegar
1/2 cup oil
1/2 cup sugar
1 tbsp. dried dill
Salt and pepper (to taste)
FOR THE DIP:
1 cup mayonnaise
1 tbsp. ketchup
1 tbsp. curry powder
Clean broccoli and cut into serving pieces for dipping. Marinate broccoli no more than 6 hours in marinade made of vinegar, oil, sugar, dill, salt and pepper to taste.
Drain the broccoli and serve with dip made of mayonnaise, ketchup, and curry powder blended together.
PEANUT SAUCE A LA LIZ
"Serve with broiled chicken or steak."
1 cup peanut butter
1/4 cup chopped green onion
2 cloves garlic, minced
1 tbsp. lemon juice
1/4 cup soy sauce
Ground ginger (to taste)
1/2 tsp. chili powder
Dash of Tabasco
Put all in blender until well mixed and smooth. Heat in microwave to warm. If too thick, add water.
CHICKEN LIZ
6 pieces chicken
1 can sweet cherries
1 cup Open Pit BBQ sauce
Hot cooked rice (optional, for serving)
Broil chicken 15 minutes on each side. Don't overcook.
Mix cherry juice with barbecue sauce. Pour half of mixture in frying pan. Add chicken. Pour remaining sauce mixture and cherries on top. Cover and simmer 30 minutes. Watch carefully, sauce may caramelize if heat is too high or cooked too long.
Great over rice. Good dish for company!
LIZ'S CHICKEN MACARONI CASSEROLE
Makes 8 servings
1 (7 oz.) pkg. Creamettes elbow macaroni
2 slices bacon
2 cans (10 3/4 oz. each) Campbell's condensed cream of mushroom soup
2 cans (14 oz. each) Swanson chicken broth*
3/4 cup milk
2 tbsp. vinegar
4 tsp. sugar
1 medium-size garlic clove, minced
1 cup chopped carrots
1 cup shredded sharp cheddar cheese
1 cup peas
Prepare Creamettes according to package directions. Drain and set aside.
In 10 inch skillet over medium heat cook bacon until crisp. Remove and crumble; set aside. Stir undiluted soup, broth, milk, vinegar, sugar and garlic into drippings.
In large bowl combine soup mixture with macaroni. Place in a casserole dish.
Bake at 350 degrees F for 30 minutes or until hot. Stir.
TO FREEZE AHEAD:
Divide mixture evenly between two 1 1/2 quart casseroles. Bake as directed or cover and freeze. To heat frozen casserole, bake at 350 degrees F for 1 hour. Stir frequently.
*For thicker sauce, add chicken broth gradually, adding only enough for desired consistency.
LIZ'S VEGGIE DIP
2/3 cup mayonnaise
2/3 cup sour cream
1 heaping tbsp. dried dill
1 heaping tbsp. dried parsley
1 level tbsp. dried onion
1/2 tsp. seasoned salt (or to taste)
Mix all ingredients together and refrigerate. Best if made a day ahead.
Cut up a variety of raw vegetables to serve. Arrange vegetables around dip and enjoy.
Chili Pot Pie
From: Mabel Wong, Yellowknife, Northwest Territories, Canada
Source: Canadian Living magazine, July 1995
Makes 4 servings
FOR THE CHILI:
1/2 lb lean ground beef
1 onion, chopped
1 cup chopped celery
1 cup chopped carrot
1/2 cup chopped green bell pepper
1/4 cup raisins
2 cans (14-16 oz each) kidney beans
1 (14 oz) can diced tomatoes, undrained
2 tbsp chili powder (or to taste)
1/4 tsp crushed red pepper flakes (or to taste)
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper
FOR THE CORNMEAL CRUST:
2/3 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1 tbsp butter, softened
1/4 cup shredded cheddar cheese
1 egg
1/2 cup skim milk
1 tsp fresh parsley, chopped (or 1/2 tsp dried)
TO MAKE THE CHILI:
In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat.
Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes.
Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole.
TO MAKE THE CORNMEAL CRUST:
In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese.
Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.
Bake in 375 degrees F oven for about 25 minutes or until crust is golden brown.
GRANDMA BEA CAKE
From: sara
2 cups flour
2 cups sugar
1 tsp. baking soda
2 sticks (1 cup) margarine
4 tbsp. unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
Icing (recipe follows)
Combine flour, sugar and baking soda in a large mixing bowl; set aside.
Melt margarine, cocoa powder and 1 cup water together; bring to a boil. Pour over flour mixture; mix together. Mix in buttermilk, eggs, and vanilla. Pour in a (11x17-inch) greased cookie sheet.
Bake for 15 minutes at 400 degrees F.
ICING
1 stick (1/2 cup) margarine
6 tbsp. buttermilk
4 tbsp. unsweetened cocoa powder
1 (1 lb.) box confectioner's sugar
1 tsp. vanilla
1 cup chopped pecans (optional)
Melt margarine with buttermilk and cocoa powder in saucepan. Bring to a boil. Remove from heat and mix in confectioner's sugar, vanilla and nuts. Spread on cake warm.
BEA'S LOAF CAKE
1 (4-serving size) pkg. Jello chocolate pudding mix (not instant)
1 (2-layer size) pkg. cake mix
Chocolate chips (optional)
Nuts (optional)
Cook pudding directed on package. Combine dry cake mix with cooked pudding. Can add chocolate chips and nuts. Put in a greased baking pan.
Bake at 350 degrees F for 25 minutes (time may vary depending on size of pan.
AUNT BEA'S RHUBARB CAKE
From: sara
1 1/2 cups brown sugar
1/2 cup margarine, softened
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1 1/2 cups finely cut raw rhubarb
FOR THE TOPPING:
1/4 cup white granulated sugar
1 tsp. ground cinnamon
Cream together brown sugar and margarine. Beat in egg and vanilla. Add flour and baking soda alternately with buttermilk to creamed mixture. Stir in rhubarb. Put in greased (13x9-inch) pan. Mix white sugar and cinnamon together and sprinkle on top of cake.
Bake at 375 degrees F for 45-50 minutes.
BEA VINCELLI'S POLISH ITALIAN MEATBALLS
From: sara
1 lb. hamburger
12 soda crackers, finely crushed
1 medium onion, chopped
1 egg
1 to 2 tbsp. Parmesan cheese
2 or 3 cloves garlic, finely chopped
1 tsp. sweet basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt (or to taste)
1/2 tsp. pepper
Combine all of the ingredients in large bowl. Using a medium size ice cream scoop, firmly form the balls. Place on greased or sprayed (9x13-inch) baking dish.
Bake at 350 degrees F for 45 minutes or until brown. Serve them hot or drop the balls into spaghetti sauce and simmer while cooking the pasta.
St. Paul, MN
CAVATELLI ALLA BEA
1 lb. frozen cavatelli macaroni
1 lb. cleaned shrimp
2 cloves garlic, minced
oil and butter (for sauteing)
1 pkg. frozen broccoli, thawed
Chopped fresh basil (to taste)
1/2 cup chicken broth
grated cheese
fresh lemon juice
Cook cavatelli according to package directions; drain.
Saute shrimp with garlic in a mixture of oil and butter just until pink. Add broccoli and chicken broth, steam until tender. Add some fresh basil. Add cavatelli to mixture, sprinkle with grated cheese and lemon.
B.J.'S GREENVILLE BANANA PUNCH
From: sara
8 cups water
4 cups sugar
1 large can pineapple juice
2 cans frozen lemon juice (unsweetened)
2 (27 oz.) lime-lemon soda
Mix and enjoy.
B.J.'S PINEAPPLE POUND CAKE
From: sara
Makes 1 (10-inch) tube or Bundt cake
3 cups sugar
1 cup vegetable oil
6 eggs
3 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3/4 cup crushed pineapple, drained (reserve 1/2 cup juice for the glaze)
1 tsp. vanilla extract
Pineapple Glaze (recipe follows)
Combine sugar and oil, mixing well. Add eggs, one at a time, beating well after each addition; set aside.
Combine flour, baking powder and salt; gradually add to oil mixture, beating well. Stir in pineapple and vanilla. Pour batter into a well-greased and floured 10-inch tube or Bundt pan.
Bake at 350 degrees F for 1 hour and 25 minutes or until done. Invert pan and cool 10-15 minutes; remove from pan and cool completely.
Pour pineapple Glaze over cake.
PINEAPPLE GLAZE
(makes about 1/2 cup)
2 tbsp. sugar
1 1/2 tsp. cornstarch
1/2 cup pineapple juice
Combine sugar and cornstarch in a heavy saucepan; stir well. Add juice, stirring well. Cook over medium heat until thickened and translucent. Cool.
B. J.'S RUSSIAN ROCKS
From: sara
2 1/4 cups sugar
1 1/2 cups shortening
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/2 cups molasses
5 1/2 cups flour
2 cups chopped nuts (coarse)
2 cups raisins
1 egg white mixed with 2 tbsp. water (for egg wash)
Mix together sugar, shortening, cinnamon, baking soda and salt. Add eggs, molasses. Stir in flour. Stir in nuts and raisins. Form into balls and flatten on cookie sheet (big balls). Brush with egg wash.
Bake at 375 degrees F for 13-14 minutes. Cool on rack. Top cooled cookies with icing if desired.
B. J.'S SHISK-KABOBS WITH VEGETABLES
From: sara
Source: Canterbury Bells Garden Club
Makes 6 servings
2 lbs. boneless sirloin steak, cut into 1-inch cubes
FOR THE MARINADE:
5 cloves garlic, finely chopped
1 1/2 tsp. meat tenderizer (optional)
1 tsp. baking powder
1 tsp. coarse ground black pepper
1 1/2 tsp. brandy
3/4 cup soy sauce
3/4 cup water
FOR THE KABOBS
1/2 lb. fresh mushroom caps
2 large green bell peppers, cut into 1 1/2-inch pieces
1 cup cherry tomatoes
2 medium zucchini squash cut into 1-inch slices
6 small onions
Rice pilaf (for serving)
Combine the first 7 ingredients for the marinade, mixing well; pour into shallow dish. Add meat, cover, marinate for 4 hours in the refrigerator, turning meat occasionally.
Remove meat from marinade and set aside. Pour marinade in a small saucepan and boil a few minutes.
Alternate meat and vegetables on skewer. Grill over medium coals 10 to 15 minutes or until desired degree of doneness, basting frequently with marinade. Serve with rice pilaf.
B.J.'S PEACH COBBLER
From: sara
1 stick (1/2 cup) margarine
4 cups sliced peaches
1 cup sugar
1 cup self-rising flour
1 cup milk
Melt margarine in casserole dish at 350 degrees F.
Pour peaches on top of margarine. Combine flour, sugar and milk and add to dish. Stir slightly.
Bake at 350 degrees F for about 45 minutes.
B.J.'S NO-NAME SALAD
From: sara
1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon Jello
1 cup hot water
3 ripe bananas
1/3 cup sugar
1 heaping tbsp. butter
1 heaping tbsp. flour
1 egg, beaten
1/3 cup water
Juice of 1 lemon
1 cup miniature marshmallows
1 envelope Dream Whip (or Cool Whip)
1/2 to 2/3 cup mayonnaise
Drain pineapple saving juice in a saucepan. Dissolve Jello in 1 cup hot water. Cube the bananas and put into Jello. Set aside.
Make custard using sugar, butter, flour, egg, 1/3 cup water, lemon juice and reserved pineapple juice. Cook on medium heat until thickened. Add the marshmallows to the hot custard and stir to completely melt. Fold into banana, pineapple and Jello mixture. Put into a 2-quart casserole (9 1/2 x 6 1/2 x 2-inches). Refrigerate overnight, covered.
Before serving, mix the Dream Whip as directed and mix in the mayonnaise. Cover the top of the salad and refrigerate until ready to use. Give it at least an hour.
Quick Skillet Lasagna
Source: Elizabeth Baird in Canadian Living magazine, April 1995
Makes 6 servings
4 cups rotini pasta, uncooked
1 tsp vegetable oil
2 zucchini, cubed
1 onion, chopped
1/2 of a red or green bell pepper, diced
4 cups sliced mushrooms
1 1/2 cups diced cooked ham
1 tsp dried oregano
1/4 tsp ground blak pepper
1 (12 oz) jar spaghetti sauce
1 (15 oz) tub ricotta cheese
2 cups shredded part-skim mozzarella
In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often. Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella.
Broil for 5 minutes or until golden brown.
MELON SALSA
Makes 6-8 servings
"Goes well with grilled fish or chicken."
1 small mango, peeled, pitted and diced
1 serrano chile, seeded and deribbed
juice of 1 lime
1/2 cup peeled and diced jicama
1/2 cup diced honeydew
1/2 cup diced cantaloupe
2 Tablespoons peeled and diced cucumber
1 1/2 Tablespoons diced red bell pepper
2 Tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons sour cream
Puree the mango in a blender or food processor along with the chile and lime juice.
Place the diced vegetables and fruit in a mixing bowl. Add the mango puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream.
CHERRY CHILE SALSA
Source: Kelowna Daily Courier
1/2 cup apple cider
2 cups dried cherries
1 pear, finely chopped (unpeeled)
1/2 cup peeled and diced jicama
1/2 cup cleaned and roasted diced green chiles
Place apple cider in a small saucepan over moderate heat. Add dried cherries and remove from heat when liquid is hot, not boiling. Cover pan with lid and set aside, off heat, until cherries are plumped and soft, about 20 minutes.
Add chopped pear, jicama and chilies to cherries. There should be little or no liquid left in pan; drain if necessary.
To serve as a main course on a buffet, arrange sliced meat on a bed of greens, such as arugula, with the salsa on the side.
To serve as an hors d'oervre, place each slice of meat on a thin slice of French baguette. Top with a leaf of arugula and a small amount of salsa.
HELOISE'S SALSA
3 jalapeno peppers*
1 small onion
1 small garlic clove
1 tsp cilantro (sometimes called fresh coriander or Chinese parsley)
1 (28 oz) can whole tomatoes, drained (use some of the juice, if desired)
2 tsp lime juice
salt and ground black pepper (to taste)
FOR A CHUNKY-TYPE SALSA:
Finely chop onion, garlic, jalapeno peppers and cilantro. Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but lumpy.
FOR A SMOOTHER SALSA:
Put all the ingredients in a blender and blend the salsa into a smooth consistency.
Keep salsa in the refrigerator for 2 to 3 hours before serving so all the ingredients have a chance to mix well and complement each other.
*You may want to remove the seeds and/or ribs from the jalapeno peppers before chopping them, because the more seeds and ribs, the hotter the sauce!
Source: Newspaper recipe clipping: Dear Heloise column
GARCIA'S GOURMET PICO DE GALLO
Source: Roberto Garcia, owner of Garcia's Gourmet in Watsonville, which makes Mexican specialty food from old family recipes
Makes 6-8 servings
"Pico de gallo is a very popular salad in Mexico. The name means "Rooster's beak" and refers to the old-style way of eating the salad by picking up the chunks with the fingers. This resembles the way a rooster pecks at his food. There are many versions of this salad and there are no hard-and-fast rules to combining the fruits and vegetables."
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup lime juice (or to taste)
1/2 teaspoon salt (or to taste)
2 large cucumbers, peeled, seeded, cut into bite-size chunks
1 seedless orange, peeled, cut into bite-size chunks
1 mango, peeled, cut into bite-size chunks
1 tart apple, peeled, cut into bite-size chunks
1 cup chopped bite-size seeded watermelon (or cantaloupe)
1 medium jicama, peeled and chopped (about 1 cup)
1/2 of a green bell pepper, diced
1 Tablespoon chili powder
In a small bowl, combine the olive oil, garlic, onion, lime juice and salt. Let stand for 20 minutes.
Place the fruit and vegetables in a large salad bowl. Toss with the chili powder. Add the olive oil-lime juice mixture and toss to combine thoroughly. Refrigerate. Serve chilled.
Makes 6-8 servings
Source: Roberto Garcia, owner of Garcia's Gourmet in Watsonville, which makes Mexican specialty food from old family recipes
AVOCADO AND CORN SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
"This is great with shrimp or other seafood."
3 ears corn, husked and de-silked (about 2 cups kernels)
3 ripe-firm avocado, peeled, pitted, diced large
1 red onion, diced small
1 red bell pepper, diced small
1/3 cup virgin olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
4 to 8 dashes Tabasco sauce
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 cup chopped fresh oregano
1/2 cup lime juice (about 4 limes)
Salt and freshly cracked pepper (to taste)
Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.
JUAN'S SALSA FROM PERU
From: BJ
1 (10 oz.) can stewed tomatoes
2 jalapeno peppers, chopped
10 Roma tomatoes, chopped
4 to 5 stalks celery, chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 cup chopped fresh cilantro
1/2 cup prepared salsa
garlic, minced (to taste)
Ground black pepper (to taste)
Ground cayenne pepper (to taste)
1 small dry red pepper, crushed
Combine all ingredients. Makes lots and lots fresh salsa
BLACK BEAN AND PAPAYA SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 5 cups
"Black beans, a staple in the Latin world, have a dark, earthy flavor that we think goes very well with the rich flavor of papaya. And the color contrast makes a very colorful, festive look on the plate. This Caribbean-inspired salsa is great with grilled fish, but it is also very tasty just by itself as a spicy summer salad-type course, or scooped up with chips a a snack or appetizer."
1 cup cooked or canned black beans
2 ripe papayas, peeled and seeded, finely chopped
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
12 cups lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 tablespoons ground cumin
1 tablespoon red or green chile pepper of your choice, minced
salt and freshly crushed black pepper (to taste)
In a large mixing bowl, combine all of the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4-5 days.
CORN AND CHILE SALSA AHUMADO (SMOKED CORN AND CHILE SALSA)
From: Nancy
Recipe By : Chris Schlesinger and John Willoughby
Makes about 3 cups
4 ears corn, husked and desilked
1 tablespoon vegetable oil
Salt and freshly cracked pepper (to taste)
4 scallions, ends removed, thinly sliced
1 Red bell pepper, seeded, finely chopped
2 tablespoons minced chipotle pepper
2 tablespoons sugar
1/4 cup cider vinegar
Rub the corn lightly with the vegetable oil and sprinkle lightly with salt and freshly cracked pepper. Grill over a low fire.* (To check the fire temperature, hold your hand about 5 inches above the grilling surface. If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; 5 to 6 seconds, a low fire. Longer tan that, and your fire is too cool.) Roll the ears around with tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes
Remove the ears from the grill, and as soon as they are cool enough to handle, slice the kernels with all the remaining ingredients. This salsa will keep, covered and refrigerated for 3 to 4 days.
*If you are making this in the winter and don't like grilling in the snow, you can boil the corn for 1 to 2 minutes instead of grilling it, but you will lose some of the ineffable charred flavor.
CRANBERRY-PEAR CHUTNEY
From: sara
1/2 cup sugar
1/2 cup water
2 firm pears, peeled, seeded, cut into 1/2-inch cubes
5 oz. fresh cranberries, rinsed and drained
1/2 of a cinnamon stick
1/4 tsp. grated orange zest
Bring sugar and 1/2 cup water to a boil. Don't cool; add pears, cranberries, cinnamon and orange zest. Return to boil and then reduce heat and simmer 12 minutes, stirring frequently. When cool, serve.
PAPAYA SALSA
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 3 cups
"This is one of my favorites - healthful, quick, colorful, and full of intense flavors that cover the waterfront from sweet to sour to hot to smooth. Partially this is due to the character of the papaya, whose musky flavor mixes and mingles so well with other tropical ingredients. In any case, this is the kind of mixture that got me hooked on salsas to begin with. I think this is great with almost anything, but for starters, try it with seafood."
1 ripe papaya, peeled, seeded, roughly chopped*
1 small red bell pepper, sliced (short thin slices)
1 small red onion, sliced (long thin slices)
1/4 cup fresh chopped cilantro
1 medium garlic clove. minced
1/4 cup pineapple juice
6 tablespoons lime juice (about 3 limes)
1 jalapeno pepper, finely chopped
salt and freshly cracked black pepper (to taste)
In a large bowl, mix all the ingredients together well. This salsa will keep, covered and refrigerated, 3 to 4 days.
*VARIATIONS:
This salsa recipe from central casting - you can substitute any fruit you have around, from peaches to mangoes to pineapples.
ROASTED HABANERO SALSA FROM HELL
From: Nancy
Source: Chris Schlesinger and John Willoughby
Makes about 2 cups
1 tablespoon plus 1/4 cup virgin olive oil, divided use
1 teaspoon garlic, minced
6 ripe plum tomatoes, halved
Salt and freshly cracked black pepper (to taste)
10 Habanero chili peppers, stems removed*
1/4 cup lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
In a small bowl, combine the tablespoon of olive oil and garlic and mix will. Rub the tomato halves with this mixture, sprinkle them with salt and freshly cracked pepper.
Roast tomatoes in a 500 degree F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove them from the oven, allow to cool to room temperature, and dice.
Meanwhile, grill the habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Remove the peppers from the fire and mince.
In a medium-sized bowl, combine the tomatoes, peppers, remaining 1/4 cup olive oil, lime juice, and cilantro, mix well, and prepare for take off. This salsa will keep, covered and refrigerated about 5 to 6 days.
*Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralized the capsaicin. Also, be sure you don't rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary.
MsgID: 004289
Shared by: Betsy at Recipelink.com
In reply to: re: Talk TLK Chat Room 6/11/97 Recipe Sw...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
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Board: Cooking Club at Recipelink.com
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