Recipe: Assorted Recipes Swap (15) - 10-10-97 Recipe Swap (updated)

KITCHEN TO KITCHEN RECIPE SWAP
15 Assorted Recipes
October 10, 1997

RECIPES IN THIS FILE:
Cold Pasta Salad
Coconut Pie
Traditional Coconut Cream Pie
Easy Rice Pudding
Maple Candy
Fluffy Pineapple Cheesecake
Artichoke Dip
Artichoke Spread
Baked Artichoke Cheese Dip
Green Bean and Artichoke Casserole
Baked Stuffed Artichokes
Steaks with Creamy Mushroom Stuffing
Apples and Cream Crumb Pie
Southern Pecan Pie with Homemade Fruit Sweetener
Pumpkin Flan

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COLD PASTA SALAD
Source: Gary Livingston Hewitt, 1994

The proportions are for about 4 servings, give or take.

FOR THE DRESSING/MARINADE:
1 clove garlic, crushed
2 Tbsp olive oil (plus additional for tomatoes and salad)
2 Tbsp balsamic vinegar (plus additional for the salad)
2 tsp dried basil
1/4 tsp ground black pepper
FOR THE SALAD:
3 oz. mozzarella cheese, diced (1/2-inch dice or so)
1 to 2 oz. sun-dried tomatoes, reconstituted (maybe 10 halves or so?)
3/4 to 1 lb. pasta, uncooked (I used rotelle)
1 head broccoli, pieced and blanched (I steam it for around 2 or 3 minutes)
3 or 4 oz. pitted olives (whatever kind you like!)
1/4 cup red onion, minced
Salt and pepper, to taste
Lemon juice, to taste

Combine the ingredients for the dressing/marinade. Put the cheese in the dressing overnight to marinade.

Put the sundried tomatoes in a few tablespoons of olive oil.

Cook pasta according to package directions; drain.

Mix it all together when you are ready to eat - it will probably need a few more tablespoons of both olive oil and balsamic vinegar, and maybe a shake of salt or lemon juice or black pepper to liven it up.

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Betsy: Hi Katie! I found this recipe but I haven't tried it and the instructions aren't very detailed. I can't even imagine the number of fat grams in this!!!

COCONUT PIE
Source: Cookbook USA CD

6 eggs
1/2 lb. (1 cup) butter, softened
1 1/4 cups heavy cream
2 1/2 cups sugar
1 tsp. vanilla flavor
1 tsp. lemon flavor
1 pkg. flaked coconut

Cream butter and gradually add in the sugar.

With a whisk (wire) slightly beat eggs and add to sugar mixture. Add the heavy cream and mix with whisk. Add coconut and flavoring and whisk mixture.

Pour into prebaked pie shells.

Bake in 350 degree F oven until browned and coconut is slightly toasted.

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Vicki,La: Katie I found this one but it uses milk maybe you could sub the cream for the milk?

TRADITIONAL COCONUT CREAM PIE
Source: Hershey Kitchens
From: Vicki, La.
Makes 1 (9-inch) pie, 8 servings

2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened coconut flakes
1 (9-inch) pie shell, baked and cooled
Whipped topping and toasted coconut (for topping)

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.

Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.

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Laurie: Here is a recipe that I know by heart. I make it all the time, and it can be very low-fat if you use 1% milk!

EASY RICE PUDDING
From: Laurie
Makes 2 good-size servings

2 cups milk
1/3 cup uncooked rice
1/4 cup sugar
1/4 tsp ground cinnamon
Dash salt

Cook in heavy saucepan for 40 minutes or until rice is tender.

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MAPLE CANDY
Source: Lawrence Roloson, Endless Mountain Maple Festival, Troy, PA

Boil pure maple syrup to 244 degrees F.

Allow to cool at room temperature down to 180 degrees F, then stir until it begins to stiffen.

Pour into molds or drop on waxed paper.

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FLUFFY PINEAPPLE CHEESECAKE
From: PeZ - 10-10-97

This takes just a few minutes to put together and needs no cooking.

2 packages ladyfinger cookies, unfilled
2 pkgs (8 oz each) cream cheese, softened
1 (20 oz) can crushed pineapple, drained, divided use
1/4 cup sugar
1 (16 ounce) container Cool Whip, thawed

Line bottom and sides of a (9 1/2-inch) spring form pan with both packages of lady fingers.

Put cream cheese; sugar and 1/2 can pineapple in bowl and mix with electric mixer about 1 1/2 minutes. Add rest of pineapple and mix well.

Fold in all of Cool Whip. Pour entire ingredients over lady fingers. Refrigerate 5 or 6 hours before serving.

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Chef,Michigan:

Take quail and flour lightly. Cook on one side until brown. Turn and add mushrooms, green onions and garlic; cook for 2 minutes.

Add chicken stock and veal stock in equal parts; reduce by half.

Add 4 oz heavy cream and cream sherry and reduce till thick.

Best served over fried dumplings.

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ARTICHOKE DIP
From: Crabby, VA

1 jar marinated artichoke hearts, drained
1 can artichoke hearts, drained
1 (4 oz) can diced green chiles
6 tbsp mayonnaise
Shredded cheddar cheese

Chop artichokes and put in shallow baking dish. Add chiles. Spread mayonnaise over top. Sprinkle cheddar cheese on top.

Bake at 350 degrees F for 20-25 minutes.

Serve with Tortilla chips.

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ARTICHOKE SPREAD
From: Crabby, VA

1 can artichoke hearts, drained, chopped
1 small onion, chopped
1 tsp. lemon pepper
6 to 8 slices of bacon, cooked and crumbled
Mayonnaise for desired consistency

Combine ingredients. Serve with crackers

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BAKED ARTICHOKE CHEESE DIP
From: SueA, CA

1 (10-inch) round sourdough bread, hollowed out
1 cup grated Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 small onion, chopped fine
1 clove garlic, minced
1 can artichokes hearts, drained, chopped

Cut a slice off the top of the bread (to use as a lid); set aside. Hollow out the bread; set aside. Cube the bread removed from the loaf; set aside (cover or bag to keep fresh).

Mix all the ingredients for the dip together. Put the mixture into the hollowed out loaf, put lid back on.

Bake for 1 1/4 hours at 350 degrees F.

Serve with reserved bread cubes (or anything desired for dipping).

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GREEN BEAN AND ARTICHOKE CASSEROLE
From: SueA, CA - 10-10-97

2 lbs fresh or frozen green beans or French haritots verts
1/2 pound fresh cut artichoke hearts (or one 9 oz. package frozen artichoke hearts)
1 onion, finely diced
6 to 8 cloves garlic, minced
1/2 cup extra-virgin olive oil, divided use
1 cup Italian bread crumbs (plus additional for top)
1 cup fresh grated Parmesan cheese (plus additional for top)
Salt and freshly ground black pepper to taste

Blanch the green beans in boiling salted water for about 5-7 minutes, or until tender (if frozen, cook according to package directions). Medium-dice the artichoke hearts. Saute the onions and garlic in a small amount of the olive oil.

In a large bowl, mix the green beans, bread crumbs, cheese, artichoke hearts, and the remaining oil with the onions and garlic. Season liberally with black pepper; salt to taste.

Put the mixture into a 9x14-inch baking dish, and sprinkle the top with additional bread crumbs and cheese.

Bake at 350 degrees F for 20 to 30 minutes.

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BAKED STUFFED ARTICHOKES
From: SueA, CA
Makes 2 servings

2 artichokes, trimmed
1 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)
2 tablespoons olive oil
Salt and black pepper

Preheat oven to 375 degrees F.

Boil artichokes until tender. Remove chokes.

Combine bread crumbs, cheese, herbs and oil; season to taste with salt and pepper.

Carefully spread apart leaves of artichokes, leaving them attached. Pack bread crumb mixture into all available spaces. Place on a baking dish.

Bake 25 minutes or until golden.

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Chef,michigan: Here's a good recipe that is good for filets or lower grade steaks,

Mix together:
2 lbs. cream cheese, softened
1/2 cup sour cream
8 shitake mushrooms, sliced thin
1 small onion diced
3 tbsp. Worcestershire sauce
Salt and pepper, to taste

Add bread crumbs to make a stiff stuffing

Stuff steaks and grill or broil to temperature.

Good with a nice mushroom sauce with bourbon.

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APPLES AND CREAM CRUMB PIE
Source: Wonderful Parties, Wonderful Foods
Makes 1 (10-inch) pie

"Here is perfectly wonderful apple pie with a cinnamon crust and streusel topping. It is a bit more work than some but absolutely worth it." - Martha Sheppard, 1990's

1 1/2 cups sour cream
1 egg
1 cup sugar
1/4 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
3 pounds apples, peeled, cored and cut in thin wedges
Cinnamon Pastry Shell (recipe follows)
Streusel Topping (recipe follows)

Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add apples and mix well. Turn into Cinnamon Pastry Shell.

Cover crimped edges lightly with foil. Bake at 450 degrees F for 10 minutes, reduce heat to 350 degrees F and continue baking 35 to 40 minutes. Remove pie from oven.

Stir apple filling, gently but thoroughly. Remove foil around edges. Spoon Streusel Topping evenly on top. Return to oven and bake 15 to 20 minutes longer.

Serve warm, at room temperature or cold.

CINNAMON PASTRY SHELL

1 3/4 cups flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cold butter
2 to 3 tablespoons cold water

Combine flour, sugar, cinnamon and salt in mixer bowl. Cut in butter until particles are size of small peas. Sprinkle in 2 to 3 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather into ball.

On lightly floured board, roll pastry 2-inches larger than inverted 10-inch pie plate. Ease into pie plate and crimp edges decoratively.

STREUSEL TOPPING

1/2 cup flour
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold butter
1 cup coarsely chopped walnuts

Combine flour, granulated sugar, brown sugar, cinnamon and salt in bowl. Cut in butter until crumble. Stir in walnuts.

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SOUTHERN PECAN PIE
Source: Sweet Inspirations Sugar Free Dessert Cookbook
Makes 1 (9-inch) pie, 10 servings

1 unbaked pie shell
1 cup fruit sweetener, commercial or homemade (recipe follows)
1 tbsp cornmeal
1/3 cup unsweetened applesauce or apple butter
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla extract
2 tbsp very strong coffee or espresso (prepared - not grounds)
24 pecan halves

Prepare pastry and place in 9-inch pie pan.

In large bowl, combine fruit sweetener, cornmeal and applesauce or apple butter; beat with electric mixer.

In small bowl, blend 3 tablespoons water and cornstarch until smooth. Add to fruit sweetener mixture and blend. Beat in eggs one at a time.

Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.

Bake at 375 degrees F for 30 to 40 minutes or until custard is set. Cool slightly before cutting.

HOMEMADE FRUIT SWEETENER

Commercial fruit sweeteners are available at health food stores.

4 cups fruit juice*
Sweet One, to taste (optional)

Cook fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One.

*Good juices to use are apple, orange, pineapple, pineapple- orange, and grape.

VARIATIONS:
- If a recipe calls for 1/2 cup fruit sweetener, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose.
- If 2/3 cup is called for use 2/3 cup frozen fruit juice concentrate plus 1/3 cup granulated fructose.

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PUMPKIN FLAN
Source: Southern Living Magazine, 1990's
From: Angel, La. - 10-10-97
Makes 8 servings

1 cup sugar, divided use
2 1/2 cups fat free milk
3 large eggs
3 egg whites
1 cup canned pumpkin puree (unsweetened)
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 cup flaked coconut, toasted* (for garnish)

Sprinkle 1/2 cup sugar in a (9-inch) round cake pan. Cook over medium high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown, set aside (Mixture may crack slightly as it cools.

Heat milk and remaining, 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, pumpkin, cinnamon and vanilla at medium speed with an electric mixer until blended, gradually add hot milk mixture, beating at low speed.

Pour pumpkin mixture over caramelized sugar, and place cake pan in a roasting pan to a depth of 1-inch.

Bake at 350 degrees F for 1 hour or until a knife inserted in center of flan comes out clean. Remove pan from water; cool on a wire rack, then cover and chill.

Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

*TO TOAST THE COCONUT:
Bake coconut in a shallow pan at 350 degrees F, stirring occasionally, 5 to 6 minutes or until toasted. Cool.