Recipe: Assorted Recipes (8) 1999-10-24

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10-24-99 Recipe Swap

Becky,.LA (10:44:35) :

TUSCAN BEAN SOUP
Recipe By : BECKY

2 quarts clear chicken broth
1/4 cup parsley -- chopped
1/2 cup carrots -- julienned
1/2 cup celery -- sliced
1 teaspoon Italian seasoning
1/2 cup green onions -- chopped
1 can great northern beans -- drained
1 cup fresh spinach -- shredded ( use the escarole instead)
salt/pepper -- to taste

Bring the broth to a boil.
Add all ingredients except beans.
Cook 10 minutes.
Add beans and spinach. Simmer 5 minutes.

kt/mn (05:16:05) : Chocolate Brownie Loaf

1 1/4 C All purpose flour
1 1/4 C sugar
6 T Dutch process cocoa
1 T instant coffee granules
1 tsp baking soda
3/4 tsp salt
1 C toasted walnuts, coarsely chopped
1 1/2 C sour cream
1 egg
1 1/2 tsp vanilla extract
4 T unsalted butter, melted & cooled

Preheat the oven to 350 degree F. Butter a 9 x 5 x 3 in. loaf pan. Line the bottom of the pan w/waxed paper. Butter the paper , then dust the bottom & sides of the pan w/flour; tap out any excess.

In a medium bowl, stir together the flour, sugar, cocoa, coffee, baking soda, & salt until well blended. Stir in the nuts. In a large bowl, whisk together the sour cream, egg, vanilla & melted butter. Add the dry ingredients to the liquid ingredients & stir w/a rubber spatula until just blended.. Pour the batter into the prepared pan & spread evenly.

Bake the cake for 1 hr. and 10 min, or until a cake tester inserted into the center comes out clean. Leave the cake in the pan & allow it to cool on a rack for 10 min., then unmold & finish cooling on the rack. Wrap carefully in plastic wrap, then overwrap with aluminum foil. Let the cake stand in a cool place for at least 1 day before slicing. The cake will keep, tightly wrapped, for up to 10 days.

It also freezes beautifully.

Julie.C.S.Africa (05:08:47) :
BOBOTIE

1 kg minced lamb
1 thick slice bread
250 mls milk
2 onions diced
30 mls oil
25 ml curry powder
15 ml apricot jam
1 egg beaten
12 crushed almonds
30 ml lemon juice
6 lemon leaves

Soak bread in milk until soft, then mash with a fork. Saut onions in oil till soft. Add curry p. and jam, add meat and brown add rest of ingredients except leaves and mix. Place in greased dish. Bake for 15 minutes at 160%C. Topping mix, beat eggs and milk. Pour over and return to oven for 15 mins.

Julie.C.S.Africa (04:44:24) :
Beetroot ravioli with goat's-milk cheese and herb butter

125 g raw beetroot, cut into chunks
4 jumbo eggs, beaten
500 g cake flour
pinch salt
grated Parmesan cheese,
chopped herbs and olive oil for serving
FILLING
15 ml (1 tbsp) olive oil
1 small onion, finely chopped
65 ml (1/4 cup) pine kernels
1 clove garlic, crushed
600 g spinach or Swiss chard, stalks removed, chopped
salt and milled pepper
180 g goat's milk or feta cheese, crumbled
HERB BUTTER
250 ml (1 cup) finely chopped fresh herbs
250 ml (1 cup) butter
Serves 6

Pur e beetroot and eggs. Place flour and salt in a large bowl, make a well in centre and add pur ed beetroot and eggs. Knead for 5 minutes, then set aside to rest for 30 minutes. FILLING: Heat olive oil in a frying pan, add onion, pine kernels and garlic and fry until onion is golden. Add spinach and fry until wilted and no liquid remains. Season, then cool. Add goat's-milk cheese and mix well. Roll dough out thinly and cut out 4 - 5 cm diameter rounds with a biscuit cutter. Place 5 ml (1 tsp) filling on each round. Seal edges with your fingers, then boil in a large saucepan of salted water for 3 minutes. Drain. Toss ravioli with herbed butter, sprinkle with Parmesan cheese, extra chopped herbs and olive oil. HERB BUTTER: Mix herbs and butter well in a bowl. (Store in an airtight container in the fridge for up to 2 weeks.)

Kelly,WA (03:57:16) : White Chocolate Party Mix

1 pound white chocolate
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups stick pretzels
2 cups dry roasted peanuts
12 ounces M&Ms plain chocolate
candy

Slowly melt white chocolate in top of double boiler over simmering water. Combine cereals, pretzels, peanuts, and M & M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in air-tight container and refrigerate to keep fresh. Yield 12-14 cups

Kelly,WA (03:50:44) : PUPPY CHOW

1 big box Crispix
12 oz. chocolate chips
1 1/2 c. peanut butter
1/2 c. butter or substitute

Melt and pour over cereal, then 2 1/2 cups sifted powdered sugar in a brown paper bag. Shake cereal and then lay out to dry on paper bag or foil.

Kelly,WA (03:49:20) : CAPTAIN CRUNCH CANDY

2 pounds white chocolate
3 cups Rice Krispies
3 cups peanuts
3 cups Peanut Butter Captain Crunch cereal
3 cups miniature marshmallows

In the top of a double boiler, melt white chocolate over low heat. In a large bowl combine all other ingredients and pour melted white chocolate over the mixture. Mix well. Drop by teaspoon onto wax paper and cool.

Yield: 3 dozen candies.

Kelly,WA (03:48:06) : CHEERIOS TREATS

3 Tablespoons vegetable oil spread sticks
1 (10 1/2 oz.) pkg. Kraft Miniature Marshmallows (6 cups)
1/2 cup smooth or crunchy peanut butter
5 cups Cheerios toasted Whole Grain Oat Cereal

Grease 13x9-inch pan. Microwave spread in large microwavable bowl on HIGH 45 seconds or
until melted.

Add marshmallows; toss to coat with spread. Microwave on HIGH 1 1/2 minutes or until smooth
when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until
well coated. Using greased spatula or wax paper, press mixture into prepared pan. (For ease in
preparation, spray spatula or wax paper with no stick cooking spray.) Cool; cut into squares.
Makes about 24.

Variations: Mix 1 cup candy-coated milk chocolate candies with cereal or mix 1 cup raisins and 1/2
cups dry roasted peanuts with cereal; add to warm marshmallow-peanut butter mixture.