Recipe: Cooking From the Pantry (13 recipes) - 11-20-97 Recipe Swap (updated)
Recipe CollectionsCOOKING FROM THE PANTRY - 13 RECIPES
Recipe Swap - November 20, 1997
RECIPES IN THIS FILE:
Salmon Mushroom Bisque Smetana
Basic Microwave Risotto with Variations
Cheesy Corn Chowder
Salmon Dip
The Big Dipper
Cream of Potato Soup with Vegetables
Lemon Nut Muffins
Banana Walnut Cake Brownies
Chocolate Walnut Pastry Roll (strudel)
Apple Crisp (using Jiffy mix and oats)
Austrian Apple Strudel
Quick Apple Pie
Veggie Pie
SALMON MUSHROOM BISQUE SMETANA
Source: Joan Clubok
Makes 8 servings
2 cans (1 lb. each) red salmon
Water
1 cup sliced green onions, with tops
1/4 cup butter
1/4 cup all-purpose flour
2 cups light cream or milk
1/4 tsp. dried marjoram
1/2 tsp. paprika
Salt and pepper, to taste
1 lb fresh whole mushrooms, cut in half
2 cups sour cream, room temperature
2 tbsp. chopped fresh dill or parsley
Drain and flake the salmon, reserving the liquid and discarding the bones. Put the salmon liquid in a large measuring cup and add enough water to make 2 cups. Set aside.
Saute the green onions in the butter in a large soup pot over low heat until tender. Mix in the flour and cook, stirring, long enough to remove the raw flour taste. Gradually add the salmon liquid, and cook slowly, stirring, until thickened and smooth. Gradually add the light cream or milk and continue to cook slowly. Add the marjoram, paprika, salt, and pepper and cook until the sauce is thickened and smooth. Add the mushrooms and salmon and cook slowly, covered, for 10 minutes.
Stir in the sour cream and dill or parsley. Leave on the stove just long enough to heat through.
BASIC MICROWAVE RISOTTO
Source: Barbara Kafka, New York Times
Makes 2 servings
3 tsp. olive oil
3 tsp. butter
4 tbsp. yellow onion minced
1/2 cup Arborio rice, uncooked
1 1/2 cups chicken broth*
1 tsp kosher salt
Ground black pepper, to taste
Grated Parmesan cheese, to taste
In a 9-inch quiche dish or an 8-inch square dish (a pie plate may be used, but not a bowl), microwave oil and butter on high for 2 minutes. Add onion and rice and microwave on HIGH for 2 minutes.
Add the broth and microwave on HIGH for 16 minutes, stirring once halfway through cooking. Stir in parmesan and pepper. Let stand, covered, 3 minutes. If you like more liquid in the result, stir some in at the end.
*If you use canned broth, dilute it by about 1/3 with water to avoid over-saltiness.
VARIATIONS:
- Use alternative liquids (stocks, tomato juice, etc.). If you use a thicker liquid (e.g., tomato juice) use more of it.
- Add vegetables, herbs, raw or cooked seafood or meats. Times will not change.
- If you use dried mushrooms, add about 2 tbsp liquid more per serving.
- If you use dried herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes before end.
Notes: Times are for 600-700 watt ovens. For 400-500 watt ovens: cook oil and butter, 4 minutes; onion and rice, 4 minutes; broth, 18 minutes, stir twice; standing time, 3-5 minutes.
CHEESY CORN CHOWDER
Source: Amy Smalley
Makes 8 cups
2 cans (17 oz. each) cream-style corn
1 (10 3/4 oz.) can condensed cream of potato soup, undiluted
1 (10 3/4 oz.) can condensed cheddar cheese soup, undiluted
1/2 cup real bacon pieces (1/2 of a 2 oz. jar)
2 cups milk
2 tsp. dried chopped onion
1 tsp. dried parsley flakes
1/4 tsp. ground red pepper (cayenne)
In a large saucepan, combine all ingredients. Stirring occasionally, cook soup on medium heat until heated through.
BLACK BEAN DIP
Source: Weight Watchers Healthy Lifestyle Cookbook, 1990
"Serve this nutritious dip with vegetable crudites or toasted tortilla pieces."
4 ounces drained canned black beans
1 garlic clove, finely chopped
1 cup thick and chunky mild salsa
In a food processor combine beans and garlic and process, using on-off motion until smooth (do not puree) Transfer to a bowl and stir in salsa.
SALMON DIP
1 (1 lb) can red sockeye salmon, drained and flaked
1 1/2 tablespoons finely chopped onion
6 ounces cream cheese, softened
Juice from half a lime
Mix all ingredients thoroughly. Refrigerate for 3 hours before serving.
THE BIG DIPPER
Makes 4 cups
1 (15 ounce) can Hormel Chili No Beans Chiles
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles, diced, reserving 1 Tbsp. (drained) for garnish
1 1/2 cups pasteurized processed cheese, cubed
1/2 cup sliced green onions
1/2 tsp ground cayenne pepper
For serving: assorted raw vegetable dippers and toasted French bread slices
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently.
Garnish with reserve Rotel. Serve warm with assorted raw vegetable dippers and toasted French bread slices.
CREAM OF POTATO SOUP WITH VEGETABLES
From: Dawn
Tried this last night - combined a few leftovers and made:
1 tbsp butter or margarine
2 carrots, sliced
2 stacks celery, diced
1/2 cup chopped onion
Oil (for frying vegetables)
3 baked potatoes
1 cup milk
1/2 cup half and half
2 Tbsp flour
1 Tbsp parsley flakes
1 tsp salt
1 tsp ground black pepper
1/4 tsp freshly ground nutmeg
2 slices bacon, fried crisp
Grated cheese (optional, for serving)
Melt butter in a large saucepan; add vegetables and saute until tender.
Puree potatoes in blender. Add to vegetables with all other ingredients, except cheese. Place on medium-high heat for 40 minutes or until bubbly.
Serve with grated cheese if desired. Good on a cold wintery night!
LEMON NUT MUFFINS
Source: Favorite Recipes from Quilters
From: Dawn/upstate NY
FOR THE MUFFIN BATTER:
1 3/4 cups flour
1 cup chopped walnuts
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sour cream
FOR THE STREUSEL TOPPING:
3 tablespoons flour
3 tablespoons brown sugar
3 tablespoons wheat germ
2 tablespoons softened butter or margarine
1 teaspoon grated lemon rind
TO PREPARE THE BATTER:
Combine flour, walnuts, sugar, baking powder, lemon rind and salt in large bowl.
In a small bowl beat egg with fork. Stir in milk, butter and sour cream. Add to flour mixture, stirring until just blended.
TO PREPARE THE STREUSEL TOPPING:
Combine all ingredients for the topping and mix until crumbly.
Fill greased muffin tins 2/3 full with batter. Sprinkle with streusel topping.
Bake at 400 degrees F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
BANANA WALNUT CAKE BROWNIES
From: Dawn
6 tbsp unsalted butter, cut in pieces
2 tbsp vegetable oil
2 oz unsweetened chocolate, chopped fine
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup mashed bananas, about 2 medium
1 tsp baking powder
1/2 tsp salt
2 oz walnuts (about 1/2 cup), toasted, coarsely chopped*
Preheat oven to 350 degrees F with rack in middle. Lightly butter and flour an 8-inch square baking pan, tapping out excess flour.
In a medium saucepan over low heat, melt butter with vegetable oil. Off heat, add chocolate and let stand one minute; whisk until smooth. Let stand ten minutes until tepid.
Whisk in both sugars. Whisk in eggs one at a time, then vanilla.
Using a wooden spoon, stir in flour, mashed bananas, baking powder and salt just until blended. Stir in chopped walnuts. Spread batter evenly into prepared pan
Bake 25 to 30 minutes, until a toothpick inserted 1-inch from the edge of the brownie comes out clean. Cool completely on a wire cake rack.
Marian: These need to bake 10-15 minutes longer than recipe says or the center is really gooey. I cover the edges with foil in about 1 1/2-inches from edge), lower oven to 300 degrees F and keep testing until center is almost dry. Worth the trouble - they are yummy!
*I substitute chocolate chips for the walnuts. You could use both.
CHOCOLATE WALNUT PASTRY ROLL (STRUDEL)
From: Peggy, WA
Makes 8 servings
1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet) (can find these with the frozen foods)
1 egg, beaten
1 tsp water
4 squares (1 ounce each) semi-sweet chocolate
2 tbsp. milk
1 tbsp butter or margarine
1/2 cup chopped walnuts
Powdered sugar (optional, for garnish)
Thaw Pastry at room temperature for 30 minutes.
Heat oven to 375 degrees F.
Mix egg and 1 teaspoon water in small bowl. Set aside.
Microwave chocolate, milk and butter in large bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway thru heating time. Stir until chocolate is completely melted. Set aside.
Unfold pastry sheet on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry within 1 1/2-inch of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up jelly roll style.
Place seam side down on ungreased cookie sheet. Tuck ends under to seat. Brush with egg mixture.
Bake 35 minutes or until golden. Cool 30 minutes on cookie sheet or wire rack.
Sprinkle with powdered sugar if desired. Slice and serve warm.
APPLE CRISP
4 or 5 cup sliced apples
1/2 cup oatmeal, uncooked
1/2 cup brown sugar
1 1/2 tsp. ground cinnamon
1/3 cup butter or margarine, melted
1 tbsp. lemon juice
1 (1-layer-size) pkg. Jiffy yellow cake mix
Place apples in greased 8x8 pan. Sprinkle with lemon juice, oatmeal, brown sugar, and cinnamon. Cover with dry cake mix. Pour melted butter over the top.
Bake at 375 degrees F for 30 minutes.
AUSTRIAN APPLE STRUDEL
Source: Abigail's Elegant Victorian Mansion Bed & Breakfast, Eureka, California
From: Peggy, WA
Makes 4-6 servings
"I like to prepare the strudel in advance and freeze until baking time. It's a favorite at the inn's breakfast table, and is also wonderful in the afternoon with tea or coffee." - Lily Vieyra
1 large green apple (such as Granny Smith)
2 to 3 tablespoons butter
1/3 to 1/2 cup golden raisins
8 to 10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup walnuts (chopped)
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry (Pepperidge Farm recommended)
1 egg yolk beaten with 1 tablespoon water (for egg wash)
Thaw puff pastry if frozen. Cut and core apple and chop into small pieces (1/2-inch size).
Over medium heat, melt butter in a large skillet. Add apple, raisins, and apricots. Mix well and saute a few minutes. Add 1/4 cup water, sugar, cinnamon, nuts and nutmeg. Cover and simmer for about 10 minutes, until apple is tender but not overcooked. Add sugar or seasoning to taste. If the apple appears too dry, add a little water or, if too moist, cook a few minutes without cover. Remove from skillet and cool.
Place puff pastry on a flat surface and distribute cooled apple mixture down the middle of pastry sheet. Make 2 1/2-inches long cuts diagonally along both sides of exposed pastry at 1 1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze.
AT TIME OF BAKING:
Brush strudel with egg wash.
Bake in a preheated oven at 425 degree F for 25 minutes or until strudel is light golden brown and pastry is puffed.
Tip: Use a cookie sheet covered with parchment paper to prevent burning on the bottom.
QUICK APPLE PIE
AndieP: Put toasted split English muffins on bottom of baking dish. cover with sliced G-smith apples, butter, cinnamon, sugar microwave 5 to 8 minutes (depending on oven power) Voila! Instant "Pie"
VEGGIE PIE
From: Villa
2 tubes crescent roll dough
2 pkg (8 oz each) cream cheese
1 cup Hellman's Mayonnaise
1 envelope Hidden Valley Ranch mix
Assorted chopped veggies (My favorites are: cauliflower, broccoli, tomatoes, mushrooms, bell peppers (all colors) and red onions. just remember the more veggies you have, the less of each you'll need. using all above, try about 1/4 cup of each.)
1 pkg shredded cheddar cheese (2 cups)
Roll out crescent roll dough (do not separate) on two cookie sheets. Poke with fork and bake as per direction on pkg. Let cool 5-10 minutes.
In a mixing bowl, beat cream cheese, mayo and dressing mix together until the consistency of icing. Spread half on each pan of cooled dough. Sprinkle with veggies and cheese.
Keep refrigerated until ready to eat or until all finished (If it lasts that long) Enjoy!!:-)
Recipe Swap - November 20, 1997
RECIPES IN THIS FILE:
Salmon Mushroom Bisque Smetana
Basic Microwave Risotto with Variations
Cheesy Corn Chowder
Salmon Dip
The Big Dipper
Cream of Potato Soup with Vegetables
Lemon Nut Muffins
Banana Walnut Cake Brownies
Chocolate Walnut Pastry Roll (strudel)
Apple Crisp (using Jiffy mix and oats)
Austrian Apple Strudel
Quick Apple Pie
Veggie Pie
SALMON MUSHROOM BISQUE SMETANA
Source: Joan Clubok
Makes 8 servings
2 cans (1 lb. each) red salmon
Water
1 cup sliced green onions, with tops
1/4 cup butter
1/4 cup all-purpose flour
2 cups light cream or milk
1/4 tsp. dried marjoram
1/2 tsp. paprika
Salt and pepper, to taste
1 lb fresh whole mushrooms, cut in half
2 cups sour cream, room temperature
2 tbsp. chopped fresh dill or parsley
Drain and flake the salmon, reserving the liquid and discarding the bones. Put the salmon liquid in a large measuring cup and add enough water to make 2 cups. Set aside.
Saute the green onions in the butter in a large soup pot over low heat until tender. Mix in the flour and cook, stirring, long enough to remove the raw flour taste. Gradually add the salmon liquid, and cook slowly, stirring, until thickened and smooth. Gradually add the light cream or milk and continue to cook slowly. Add the marjoram, paprika, salt, and pepper and cook until the sauce is thickened and smooth. Add the mushrooms and salmon and cook slowly, covered, for 10 minutes.
Stir in the sour cream and dill or parsley. Leave on the stove just long enough to heat through.
BASIC MICROWAVE RISOTTO
Source: Barbara Kafka, New York Times
Makes 2 servings
3 tsp. olive oil
3 tsp. butter
4 tbsp. yellow onion minced
1/2 cup Arborio rice, uncooked
1 1/2 cups chicken broth*
1 tsp kosher salt
Ground black pepper, to taste
Grated Parmesan cheese, to taste
In a 9-inch quiche dish or an 8-inch square dish (a pie plate may be used, but not a bowl), microwave oil and butter on high for 2 minutes. Add onion and rice and microwave on HIGH for 2 minutes.
Add the broth and microwave on HIGH for 16 minutes, stirring once halfway through cooking. Stir in parmesan and pepper. Let stand, covered, 3 minutes. If you like more liquid in the result, stir some in at the end.
*If you use canned broth, dilute it by about 1/3 with water to avoid over-saltiness.
VARIATIONS:
- Use alternative liquids (stocks, tomato juice, etc.). If you use a thicker liquid (e.g., tomato juice) use more of it.
- Add vegetables, herbs, raw or cooked seafood or meats. Times will not change.
- If you use dried mushrooms, add about 2 tbsp liquid more per serving.
- If you use dried herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes before end.
Notes: Times are for 600-700 watt ovens. For 400-500 watt ovens: cook oil and butter, 4 minutes; onion and rice, 4 minutes; broth, 18 minutes, stir twice; standing time, 3-5 minutes.
CHEESY CORN CHOWDER
Source: Amy Smalley
Makes 8 cups
2 cans (17 oz. each) cream-style corn
1 (10 3/4 oz.) can condensed cream of potato soup, undiluted
1 (10 3/4 oz.) can condensed cheddar cheese soup, undiluted
1/2 cup real bacon pieces (1/2 of a 2 oz. jar)
2 cups milk
2 tsp. dried chopped onion
1 tsp. dried parsley flakes
1/4 tsp. ground red pepper (cayenne)
In a large saucepan, combine all ingredients. Stirring occasionally, cook soup on medium heat until heated through.
BLACK BEAN DIP
Source: Weight Watchers Healthy Lifestyle Cookbook, 1990
"Serve this nutritious dip with vegetable crudites or toasted tortilla pieces."
4 ounces drained canned black beans
1 garlic clove, finely chopped
1 cup thick and chunky mild salsa
In a food processor combine beans and garlic and process, using on-off motion until smooth (do not puree) Transfer to a bowl and stir in salsa.
SALMON DIP
1 (1 lb) can red sockeye salmon, drained and flaked
1 1/2 tablespoons finely chopped onion
6 ounces cream cheese, softened
Juice from half a lime
Mix all ingredients thoroughly. Refrigerate for 3 hours before serving.
THE BIG DIPPER
Makes 4 cups
1 (15 ounce) can Hormel Chili No Beans Chiles
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles, diced, reserving 1 Tbsp. (drained) for garnish
1 1/2 cups pasteurized processed cheese, cubed
1/2 cup sliced green onions
1/2 tsp ground cayenne pepper
For serving: assorted raw vegetable dippers and toasted French bread slices
In saucepan, combine all ingredients. Heat just until cheese melts, stirring frequently.
Garnish with reserve Rotel. Serve warm with assorted raw vegetable dippers and toasted French bread slices.
CREAM OF POTATO SOUP WITH VEGETABLES
From: Dawn
Tried this last night - combined a few leftovers and made:
1 tbsp butter or margarine
2 carrots, sliced
2 stacks celery, diced
1/2 cup chopped onion
Oil (for frying vegetables)
3 baked potatoes
1 cup milk
1/2 cup half and half
2 Tbsp flour
1 Tbsp parsley flakes
1 tsp salt
1 tsp ground black pepper
1/4 tsp freshly ground nutmeg
2 slices bacon, fried crisp
Grated cheese (optional, for serving)
Melt butter in a large saucepan; add vegetables and saute until tender.
Puree potatoes in blender. Add to vegetables with all other ingredients, except cheese. Place on medium-high heat for 40 minutes or until bubbly.
Serve with grated cheese if desired. Good on a cold wintery night!
LEMON NUT MUFFINS
Source: Favorite Recipes from Quilters
From: Dawn/upstate NY
FOR THE MUFFIN BATTER:
1 3/4 cups flour
1 cup chopped walnuts
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sour cream
FOR THE STREUSEL TOPPING:
3 tablespoons flour
3 tablespoons brown sugar
3 tablespoons wheat germ
2 tablespoons softened butter or margarine
1 teaspoon grated lemon rind
TO PREPARE THE BATTER:
Combine flour, walnuts, sugar, baking powder, lemon rind and salt in large bowl.
In a small bowl beat egg with fork. Stir in milk, butter and sour cream. Add to flour mixture, stirring until just blended.
TO PREPARE THE STREUSEL TOPPING:
Combine all ingredients for the topping and mix until crumbly.
Fill greased muffin tins 2/3 full with batter. Sprinkle with streusel topping.
Bake at 400 degrees F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
BANANA WALNUT CAKE BROWNIES
From: Dawn
6 tbsp unsalted butter, cut in pieces
2 tbsp vegetable oil
2 oz unsweetened chocolate, chopped fine
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup mashed bananas, about 2 medium
1 tsp baking powder
1/2 tsp salt
2 oz walnuts (about 1/2 cup), toasted, coarsely chopped*
Preheat oven to 350 degrees F with rack in middle. Lightly butter and flour an 8-inch square baking pan, tapping out excess flour.
In a medium saucepan over low heat, melt butter with vegetable oil. Off heat, add chocolate and let stand one minute; whisk until smooth. Let stand ten minutes until tepid.
Whisk in both sugars. Whisk in eggs one at a time, then vanilla.
Using a wooden spoon, stir in flour, mashed bananas, baking powder and salt just until blended. Stir in chopped walnuts. Spread batter evenly into prepared pan
Bake 25 to 30 minutes, until a toothpick inserted 1-inch from the edge of the brownie comes out clean. Cool completely on a wire cake rack.
Marian: These need to bake 10-15 minutes longer than recipe says or the center is really gooey. I cover the edges with foil in about 1 1/2-inches from edge), lower oven to 300 degrees F and keep testing until center is almost dry. Worth the trouble - they are yummy!
*I substitute chocolate chips for the walnuts. You could use both.
CHOCOLATE WALNUT PASTRY ROLL (STRUDEL)
From: Peggy, WA
Makes 8 servings
1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet) (can find these with the frozen foods)
1 egg, beaten
1 tsp water
4 squares (1 ounce each) semi-sweet chocolate
2 tbsp. milk
1 tbsp butter or margarine
1/2 cup chopped walnuts
Powdered sugar (optional, for garnish)
Thaw Pastry at room temperature for 30 minutes.
Heat oven to 375 degrees F.
Mix egg and 1 teaspoon water in small bowl. Set aside.
Microwave chocolate, milk and butter in large bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway thru heating time. Stir until chocolate is completely melted. Set aside.
Unfold pastry sheet on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry within 1 1/2-inch of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up jelly roll style.
Place seam side down on ungreased cookie sheet. Tuck ends under to seat. Brush with egg mixture.
Bake 35 minutes or until golden. Cool 30 minutes on cookie sheet or wire rack.
Sprinkle with powdered sugar if desired. Slice and serve warm.
APPLE CRISP
4 or 5 cup sliced apples
1/2 cup oatmeal, uncooked
1/2 cup brown sugar
1 1/2 tsp. ground cinnamon
1/3 cup butter or margarine, melted
1 tbsp. lemon juice
1 (1-layer-size) pkg. Jiffy yellow cake mix
Place apples in greased 8x8 pan. Sprinkle with lemon juice, oatmeal, brown sugar, and cinnamon. Cover with dry cake mix. Pour melted butter over the top.
Bake at 375 degrees F for 30 minutes.
AUSTRIAN APPLE STRUDEL
Source: Abigail's Elegant Victorian Mansion Bed & Breakfast, Eureka, California
From: Peggy, WA
Makes 4-6 servings
"I like to prepare the strudel in advance and freeze until baking time. It's a favorite at the inn's breakfast table, and is also wonderful in the afternoon with tea or coffee." - Lily Vieyra
1 large green apple (such as Granny Smith)
2 to 3 tablespoons butter
1/3 to 1/2 cup golden raisins
8 to 10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup walnuts (chopped)
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry (Pepperidge Farm recommended)
1 egg yolk beaten with 1 tablespoon water (for egg wash)
Thaw puff pastry if frozen. Cut and core apple and chop into small pieces (1/2-inch size).
Over medium heat, melt butter in a large skillet. Add apple, raisins, and apricots. Mix well and saute a few minutes. Add 1/4 cup water, sugar, cinnamon, nuts and nutmeg. Cover and simmer for about 10 minutes, until apple is tender but not overcooked. Add sugar or seasoning to taste. If the apple appears too dry, add a little water or, if too moist, cook a few minutes without cover. Remove from skillet and cool.
Place puff pastry on a flat surface and distribute cooled apple mixture down the middle of pastry sheet. Make 2 1/2-inches long cuts diagonally along both sides of exposed pastry at 1 1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze.
AT TIME OF BAKING:
Brush strudel with egg wash.
Bake in a preheated oven at 425 degree F for 25 minutes or until strudel is light golden brown and pastry is puffed.
Tip: Use a cookie sheet covered with parchment paper to prevent burning on the bottom.
QUICK APPLE PIE
AndieP: Put toasted split English muffins on bottom of baking dish. cover with sliced G-smith apples, butter, cinnamon, sugar microwave 5 to 8 minutes (depending on oven power) Voila! Instant "Pie"
VEGGIE PIE
From: Villa
2 tubes crescent roll dough
2 pkg (8 oz each) cream cheese
1 cup Hellman's Mayonnaise
1 envelope Hidden Valley Ranch mix
Assorted chopped veggies (My favorites are: cauliflower, broccoli, tomatoes, mushrooms, bell peppers (all colors) and red onions. just remember the more veggies you have, the less of each you'll need. using all above, try about 1/4 cup of each.)
1 pkg shredded cheddar cheese (2 cups)
Roll out crescent roll dough (do not separate) on two cookie sheets. Poke with fork and bake as per direction on pkg. Let cool 5-10 minutes.
In a mixing bowl, beat cream cheese, mayo and dressing mix together until the consistency of icing. Spread half on each pan of cooled dough. Sprinkle with veggies and cheese.
Keep refrigerated until ready to eat or until all finished (If it lasts that long) Enjoy!!:-)
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