Recipe: Assorted Recipes (9) - 07-31-99 Recipe Swap part 3 (updated)

9 ASSORTED RECIPES
Recipe Swap - July 31, 1999

RECIPES IN THIS FILE:
Thai Chicken Salad
Spinach Salad with Blue Cheese and Bacon
Melon Balls and Cream
Parmesan and Mushroom Steak Roll
No Bake Chocolate Cookies
Yummy Peaches
Strawberry Meringue Cake
Baked Chicken Special
Pizza Crust

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THAI CHICKEN SALAD
From: Dawn,NYS

3 cups vegetable oil, for frying
20 won ton skins, cut into 1/4-inch strips
8 cups shredded mixed salad greens
4 cups bite-size pieces cooked barbecued or roast chicken
1 cup bean sprouts
1 large yellow bell pepper, cut into thin julienne
1/2 European seedless cucumber, julienned
FOR THE DRESSING:
6 tablespoons fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup (packed) light brown sugar
4 Serrano chiles, seeded and minced
1/2 teaspoon freshly grated nutmeg
1 tablespoon finely minced fresh lemon grass (optional)
1 tablespoon minced fresh ginger
1/4 cup minced fresh mint
3 tablespoons minced fresh basil
1/4 cup dry-roasted unsalted peanuts, coarsely chopped (to garnish)

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well.

To prepare the dressing, in a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.

In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.

Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

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SPINACH SALAD WITH BLUE CHEESE AND BACON
From: Dawn,NYS

FOR THE DRESSING:
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon-style mustard
3 tablespoons olive oil
FOR THE SALAD:
1/2 lb. fresh spinach (about 6 cups packed leaves), well washed, coarse stems discarded
1 cup thinly sliced mushrooms
3 slices of lean bacon, cooked and crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese

TO PREPARE THE DRESSING:
In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, and whisk the dressing until it is emulsified.

TO PREPARE THE SALAD:
In a bowl combine spinach, mushrooms, bacon, onion and blue cheese. Add the dressing and toss the salad until it is combined well.

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MELON BALLS AND CREAM
From: Fran, ME

1 cup fat feee sour cream
1 Tbsp. honey
1 tsp. maple syrup
2 tsp. lime juice
1 small to medium banana
4 cups melon balls (cantaloupe, honeydew, watermelon, musk melon or a mix)

Put all the ingredients, except the melon balls, into the food processor or the blender (either will work). Blend till quite smooth.

Put 3/4 cup melon ball for each serving in cups; top with the sour cream mixture.

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PARMESAN AND MUSHROOM STEAK ROLL
From: Cher/Ont. - 07-31-99
Makes 4-6 servings

1 lb. fresh mushrooms
1/2 cup chopped onion
1 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 lb. round steak
2 tbsp. butter or margarine
2 beef bouillon cubes or packets
1 2/3 cups boiling water
2 tbsp. all purpose flour
4 tbsp. water

Remove stems from mushrooms. Set caps aside. Chop stems. Combine stems, cheese, onion, crumbs, salt and pepper in bowl; set aside.

Lay steak on working surface and pound thin. Spread cheese mixture over top. Roll; tie with string. Brown extra well in butter or margarine. in frying pan.

Put the browned steak roll into small roasting pan. Put mushroom caps into roaster.

Dissolve beef bouillon in 1 2/3 cups boiling water. Pour over meat and mushroom caps.

Cover and bake in 350 degree F oven for 1 1/2 to 2 hours until tender.

To thicken sauce, mix 2 flour with 4 tablespoons water until smooth. Remove meat and mushrooms from pan and keep pan. Stir flour mixture into drippings and boil (on stovetop) until thick.

Serve meat in slices topped with sauce and mushroom caps.

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NO BAKE CHOCOLATE COOKIES
From: Donna
Makes 5 dozen cookies

3 cups rolled oats, uncooked
1 cup coconut
2 cups white sugar
1 cup butter or margarine
1/2 cup evaporated milk (fat free evaporated milk is ok)
5 teaspoons unsweetened cocoa powder

Mix oatmeal and coconut together in a large bowl; set aside.

Place remaining ingredients in a saucepan over medium heat, stirring constantly. When mixture comes to a boil, let it boil for 2 minutes (any longer your cookies will be crumbly, any shorter, your cookies will be gooey).

Remove from heat and pour over the oatmeal-coconut mixture. Working quickly now, mix well and drop by spoon onto waxed paper. Let sit until firm and cool.

Excellent for freezing.

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YUMMY PEACHES
From: Verla, Il

These are very good!

3 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
1/2 tsp. ground black pepper
5 or 6 peaches, peeled and sliced

Mix vinegar, brown sugar and pepper and pour over peaches. Marinate in the refrigerator for several hours.

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STRAWBERRY MERINGUE CAKE
From: Marie Ohio
Source: Taste of Home magazine
Makes 12-16 servings

1 (18 3/4 ounces) package yellow cake mix
1 1/3 cups orange juice
4 eggs, separated
1 1/2 teaspoons grated orange peel
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided use
2 cups heavy (whipping) cream
2 pints fresh strawberries, divided use

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans.

In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into prepared baking pans; set aside.

In a mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter.

Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).

TO ASSEMBLE THE CAKE:
Beat cream until stiff peaks form.

Mash 1/2 cup of strawberries with remaining 1/4 cup sugar; fold into whipped cream.

Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture.

Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

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BAKED CHICKEN SPECIAL
From: homegrown nc - 07-31-99

16 oz sour cream
1/4 cup lemon juice
4 tsp Worcestershire sauce
2 tsp paprika
4 tsp salt
1/2 tsp ground black pepper
6 boneless, skinless chicken breasts
Breadcrumbs
Melted margarine

Combine sour cream, lemon juice, Worcestershire sauce, paprika, salt and pepper in a large mixing bowl. Add chicken, cover and refrigerate 8-10 hours.

WHEN READY TO COOK:
Remove chicken from mixture, coat with breadcrumbs and place in greased pan. Dribble with melted margarine.

Bake at 350 degrees F for 30-45 minutes or until done.

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PIZZA CRUST
From:
Makes 4 Pizza Crusts

This recipe was created for pizza crusts, but is also good as rolls or loaves.

2 1/2 cups warm water
2 packages Fleischmann's yeast
1 Tbsp butter, melted (or margarine)
7 cups flour, unsifted
1 Tbsp salt

Stir yeast into the 2 1/2 cups warm water until it dissolves. Melt butter then add to yeast and water. Set aside.

Add salt to the flour, stirring well. Add to water and yeast mixture. Dough will be sticky. Knead well.

Place dough in a well-greased bowl, cover with a lid or towel, and let stand in a warm place until dough rises and doubles in size.

When ready to make pizza crusts, divide into 4 portions. Top and bake as desired.

Leftover dough can be made into dinner rolls.