Recipe: Assorted Recipes (8) - 10-03-99 Recipe Swap (updated)
Recipe Collections8 ASSORTED RECIPES
Recipe Swap - October 3, 1999
RECIPES IN THIS FILE:
2 Pound Cinnamon Raisin Bread (bread machine)
German Lentil Stew
Taco Dip
Quick Fruited Salsa
Sage and Onion Cornbread
Chicken Pecan Quiche
Slow Cooker Lasagna
Church Punch
2 POUND CINNAMON RAISIN BREAD
(bread machine)
From: Becky,LA
1 1/2 cups warm water (95-110 degrees F)
1 tablespoon sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
4 cups bread flour
1 teaspoon salt
1 package active dry yeast
1/4 cup powdered milk
3/4 cup raisins dusted with flour (add during last stir or as machine directs)
Add to bread machine according to machine directions.
Follow machine directions.
GERMAN LENTIL STEW
From: BrendaTX
Great with cornbread.
1 medium onion, chopped
5 strips bacon, cut up
1 lb. lentils, washed and drained
5 cups water
4 Tbsp. vinegar
3 Tbsp. red wine (optional)
2 Tbsp. salt (or to taste)
1 Tbsp. soy sauce
1 Tbsp. ground black pepper
1/4 tsp. ground nutmeg
3 bay leaves
1 large potato, peeled and diced
In a large pan, saute onion and bacon.
Add lentils and remaining ingredients, except potato. Cover and cook on low heat for 45 minutes. If liquid cooks down, add 1 cup water.
Add raw potato and continue cooking for 10 - 15 minutes or until potato is done.
VARIATION:
During last 5 minutes of cooking time, add sliced smoked sausage).
TACO DIP
Source: Debbie Leonard
1 pound hamburger
1 envelope taco seasoning
1 (16-20 ounce) can refried beans
1 (16 ounce) jar salsa
1 (16 ounce) container sour cream
Shredded Mexican cheese (for topping)
Tortilla chips (for serving)
Cook hamburger and drain.
Add package of taco seasoning and mix well. Add refried beans and salsa; mix together and heat.
Pour mixture into 13x9-inch dish. Spread sour cream on top, then add shredded cheese on top.
Bake in preheated 350 degrees oven until cheese is melted well.
Serve with tortilla chips.
QUICK FRUITED SALSA
From: Debbie D., AL
2 cans (11 oz. each) mandarin oranges, drained
1 (8 oz.) can pineapple tidbits, drained
1 (15 oz.) can black beans, rinsed and drained
1 sweet red pepper, chopped
1/2 cup chopped red onion
1 tbsp dried cilantro or 3 tbsp chopped fresh cilantro
2 tbsp chopped canned or fresh jalapeno pepper (or to taste)
1 tbsp lime juice
1/4 tsp. minced garlic (or to taste)
Drain oranges; let stand on several layers of paper towels to absorb moisture. Snip orange slices in half using kitchen shears; set aside.
Combine pineapple and remaining 7 ingredients in a medium bowl, mixing well.
Add oranges, stirring gently to combine. Spoon mixture into wide-mouth jars; seal and refrigerate.
Serve as an appetizer with tortilla chips or as an accompaniment to chicken, fish, or pork.
Makes about 5 cups
SAGE AND ONION CORNBREAD
From: Debbie D., AL
Makes 8 servings
1/2 cup butter, melted, divided use
1 3/4 cups buttermilk self-rising cornmeal mix
1 1/4 cups milk
1 cup frozen vegetable seasoning blend (chopped onions, chopped green pepper, chopped sweet red pepper) - I think it's McKenzie's brand
1 1/2 tsp rubbed sage
2 large eggs, lightly beaten
1 small onion, thinly sliced
8 fresh sage leaves
Preheat oven to 425 degrees F. Preheat a well-seasoned 8-inch cast-iron skillet in hot oven 10 minutes. Add 1/4 cup butter to skillet and heat 5 additional minutes.
Combine remaining 1/4 cup butter, (dry) cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.
Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.
Bake at 425 degrees F for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
Invert skillet over serving plate to remove bread. Cut bread into wedges to serve.
CHICKEN PECAN QUICHE
From: Debbie D., AL
Makes 1 (9-inch) quiche
1 cup all-purpose flour
1 cup (4 oz.) shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/4 cup minced onion
1/4 tsp. dried dill weed
3 drops of hot sauce, optional
1/4 cup pecan halves
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. firmly press mixture on bottom and up sides of a 9" deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream, broth, mayonnaise, and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving.
SLOW COOKER LASAGNA
From: Debbie D., AL
Makes 4 servings
1 pound ground chuck
1 tsp. dried Italian seasoning
1 (28 oz.) jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (4 1/2 oz.) jar mushrooms
1 (15 oz.) carton ricotta cheese
2 cups shredded mozzarella cheese, divided
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
Combine spaghetti sauce and 1/4 cup water in a small bowl.
Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
Cover crock pot and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.
JohnnieDale in Nacogdoches, TX:
I have a good punch recipe for a wedding shower or reception:
CHURCH PUNCH
Makes 40 servings (1/2 cup each)
1 (2 liter) 7-UP
1 (2 liter) Diet 7-Up
1 quart White Grape Juice
Chill all in refrigerator Serve in punch bowl.
VARIATION:
You can make ice ring using the white grape juice with slices of fruit inside ring.
Recipe Swap - October 3, 1999
RECIPES IN THIS FILE:
2 Pound Cinnamon Raisin Bread (bread machine)
German Lentil Stew
Taco Dip
Quick Fruited Salsa
Sage and Onion Cornbread
Chicken Pecan Quiche
Slow Cooker Lasagna
Church Punch
2 POUND CINNAMON RAISIN BREAD
(bread machine)
From: Becky,LA
1 1/2 cups warm water (95-110 degrees F)
1 tablespoon sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
4 cups bread flour
1 teaspoon salt
1 package active dry yeast
1/4 cup powdered milk
3/4 cup raisins dusted with flour (add during last stir or as machine directs)
Add to bread machine according to machine directions.
Follow machine directions.
GERMAN LENTIL STEW
From: BrendaTX
Great with cornbread.
1 medium onion, chopped
5 strips bacon, cut up
1 lb. lentils, washed and drained
5 cups water
4 Tbsp. vinegar
3 Tbsp. red wine (optional)
2 Tbsp. salt (or to taste)
1 Tbsp. soy sauce
1 Tbsp. ground black pepper
1/4 tsp. ground nutmeg
3 bay leaves
1 large potato, peeled and diced
In a large pan, saute onion and bacon.
Add lentils and remaining ingredients, except potato. Cover and cook on low heat for 45 minutes. If liquid cooks down, add 1 cup water.
Add raw potato and continue cooking for 10 - 15 minutes or until potato is done.
VARIATION:
During last 5 minutes of cooking time, add sliced smoked sausage).
TACO DIP
Source: Debbie Leonard
1 pound hamburger
1 envelope taco seasoning
1 (16-20 ounce) can refried beans
1 (16 ounce) jar salsa
1 (16 ounce) container sour cream
Shredded Mexican cheese (for topping)
Tortilla chips (for serving)
Cook hamburger and drain.
Add package of taco seasoning and mix well. Add refried beans and salsa; mix together and heat.
Pour mixture into 13x9-inch dish. Spread sour cream on top, then add shredded cheese on top.
Bake in preheated 350 degrees oven until cheese is melted well.
Serve with tortilla chips.
QUICK FRUITED SALSA
From: Debbie D., AL
2 cans (11 oz. each) mandarin oranges, drained
1 (8 oz.) can pineapple tidbits, drained
1 (15 oz.) can black beans, rinsed and drained
1 sweet red pepper, chopped
1/2 cup chopped red onion
1 tbsp dried cilantro or 3 tbsp chopped fresh cilantro
2 tbsp chopped canned or fresh jalapeno pepper (or to taste)
1 tbsp lime juice
1/4 tsp. minced garlic (or to taste)
Drain oranges; let stand on several layers of paper towels to absorb moisture. Snip orange slices in half using kitchen shears; set aside.
Combine pineapple and remaining 7 ingredients in a medium bowl, mixing well.
Add oranges, stirring gently to combine. Spoon mixture into wide-mouth jars; seal and refrigerate.
Serve as an appetizer with tortilla chips or as an accompaniment to chicken, fish, or pork.
Makes about 5 cups
SAGE AND ONION CORNBREAD
From: Debbie D., AL
Makes 8 servings
1/2 cup butter, melted, divided use
1 3/4 cups buttermilk self-rising cornmeal mix
1 1/4 cups milk
1 cup frozen vegetable seasoning blend (chopped onions, chopped green pepper, chopped sweet red pepper) - I think it's McKenzie's brand
1 1/2 tsp rubbed sage
2 large eggs, lightly beaten
1 small onion, thinly sliced
8 fresh sage leaves
Preheat oven to 425 degrees F. Preheat a well-seasoned 8-inch cast-iron skillet in hot oven 10 minutes. Add 1/4 cup butter to skillet and heat 5 additional minutes.
Combine remaining 1/4 cup butter, (dry) cornmeal mix, and next 4 ingredients, stirring well with a wire whisk; let stand 2 minutes.
Arrange onion and sage leaves in bottom of hot skillet; pour batter slowly over onion and sage.
Bake at 425 degrees F for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
Invert skillet over serving plate to remove bread. Cut bread into wedges to serve.
CHICKEN PECAN QUICHE
From: Debbie D., AL
Makes 1 (9-inch) quiche
1 cup all-purpose flour
1 cup (4 oz.) shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/4 cup minced onion
1/4 tsp. dried dill weed
3 drops of hot sauce, optional
1/4 cup pecan halves
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. firmly press mixture on bottom and up sides of a 9" deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream, broth, mayonnaise, and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving.
SLOW COOKER LASAGNA
From: Debbie D., AL
Makes 4 servings
1 pound ground chuck
1 tsp. dried Italian seasoning
1 (28 oz.) jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (4 1/2 oz.) jar mushrooms
1 (15 oz.) carton ricotta cheese
2 cups shredded mozzarella cheese, divided
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
Combine spaghetti sauce and 1/4 cup water in a small bowl.
Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese.
Cover crock pot and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.
JohnnieDale in Nacogdoches, TX:
I have a good punch recipe for a wedding shower or reception:
CHURCH PUNCH
Makes 40 servings (1/2 cup each)
1 (2 liter) 7-UP
1 (2 liter) Diet 7-Up
1 quart White Grape Juice
Chill all in refrigerator Serve in punch bowl.
VARIATION:
You can make ice ring using the white grape juice with slices of fruit inside ring.
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