Recipe: Dairy Recipes (20) - Part 1 of 2 - 01-21-2000 Recipe Swap (updated)
Recipe Collections20 DAIRY RECIPES - Part 1 of 2
Recipe Swap - January 21, 2000
RECIPES IN THIS FILE:
Potato Rivel Soup
Apricot Upside Down Cake
Colette's Olive Quiche
Cream Filling
Tio Pepe's Coconut Bread
Fritz's Strawberry Pie
Bavarian Apple Pie
Spinach Mornay
Spanikopeta
Mom's Corn Pudding
Curried Pumpkin and Leek Flan
Creamy Squash Casserole
Mushroom Chowder with Roasted Red Pepper Puree
Redwood Forest Cream of Mushroom Soup
Gina's Creamy Broccoli and Cheese Soup
Floretta Clifton's Broccoli and Rice Casserole
Florentine Quiche Lorraine
Farmer's Stand Quiche
Chicken and Red Pepper Fettucini
Chicken Cheese Lasagna
POTATO RIVEL SOUP
From: susannahoh
My grandma's people, though not Pennsylvania Dutch, spoke German at home and served some of the same foods.
4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 tsp. salt
1 egg, beaten
Flour (as needed)
Hot milk
Butter
Cover potatoes and onion with water; add salt. Bring to a boil and simmer, covered for 20 minutes.
Heat 2 cups milk in a pan; don't boil.
To make the rivels, add as much flour to the egg as you need to make a dough that is not hard, but doesn't run off the spoon. Add salt, to taste. Drop small amounts in soup. Allow to cook 5-7 minutes.
Add hot milk and a nice dollop of butter.
APRICOT UPSIDE DOWN CAKE
Source: Miriam Zachman
From: susannahoh
3 tablespoons butter, melted
3/4 cup brown sugar
Apricot halves, pecans and maraschino cherries (to cover bottom of cake pan)
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup milk
1 teaspoon vanilla
Whipped cream (for serving)
Melt 3 tablespoons butter in bottom of 13x9-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries.
In a large bowl mix butter and sugar, then add eggs and milk.
Sift together flour and baking powder, then add to wet ingredients. Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans.
Bake at 350 degrees F for 30 minutes. While still warm, take cake out of pan so apricots are on top.
Serve with whipped cream.
COLETTE'S OLIVE QUICHE
From: susannahoh
"My sister spent several months in France her first year of college. This is her French mother's recipe."
1 (9-inch) unbaked pie shell
1 1/2 cups grated Swiss or Gruyere cheese
3 eggs
1 1/2 cups evaporated milk
3/4 tsp. salt
1/2 cup pitted green olives
Preheat oven to 350 degrees F.
Sprinkle cheese evenly over bottom of pie shell.
Beat eggs with milk and salt. Pour into pie shell. Evenly distribute olives and poke them down a little if necessary.
Bake 35-40 minutes. Let cook about 10 minutes before cutting.
CREAM FILLING
(tastes just like creme in Drakes Devil Dogs)
From: Brandy, Ct
Stir together to a paste:
1/4 cup melted butter
3 tsp of flour
Add:
3/4 cup milk
Cook until thick
Make sure it is cool before adding:
3/4 cup sugar
1/2 cup Crisco
1 1/2 tsp vanilla
Beat with egg beater until creamy.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
Makes 4 loaves
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
FRITZ'S STRAWBERRY PIE
From: Gina, Fla
1 baked pie shell
3 oz. cream cheese, softened
1 quart strawberries
FOR THE GLAZE:
1 cup sugar
1 cup water
2 to 3 Tbsp. cornstarch
Red food coloring
Spread cream cheese on bottom of pie shell. Slice strawberries and mound on top. Set aside.
Make glaze by combining glaze ingredients in a small saucepan and cooking on medium heat. When it is thick, take off the heat and let cool.
Pour or spoon the glaze over the berries. Keep pie refrigerated till ready to serve. Yummy!!
BAVARIAN APPLE PIE
From: Gina, Fla
Serves 8-10 happy people!!
FOR THE PASTRY:*
1/3 cup butter, softened
1 Tbsp. vegetable shortening
1/3 cup sugar
1/4 tsp. vanilla
1/8 tsp. salt
1 cup sifted flour
FOR THE FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. lemon rind
1/8 tsp. salt
FOR THE TOPPING:
5 Golden Delicious Apples, peeled, cored and sliced
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 cup chopped nuts
Preheat oven to 450 degrees F.
TO PREPARE THE PASTRY:
Cream butter and shortening together; add 1/3 cup sugar, 1/4 teaspoon vanilla and 1/8 teaspoon salt. Blend in flour. Pat this into the bottom of a 9-inch springform pan. Set aside.
TO PREPARE THE FILLING:
Mix together well the filling ingredients. Spread on top of the pastry. Set aside.
In a large bowl, toss the apple slices with 1/3 cup sugar and cinnamon, then the nuts. Put this on top of the filling.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees F (leave pie in oven) and bake 25 minutes more. Cool before removing from pan.
*For a shortcut, you can always use a pie shell from the freezer section of your grocer.
SPINACH MORNAY
From: Gina, Fla
4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths
Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.
Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.
Bake at 350 degrees F for about 25-30 minutes, until bubbly.
SPANIKOPETA
From: Gina, Fla
This recipe is so old... when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret... here it is, it's the best!!
1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
2 eggs beaten
2 cups cottage cheese
1 (8 oz.) pkg. feta cheese, crumbled
1 tbsp. fresh chopped fresh parsley
1 tbsp. chopped fresh dill
Salt and pepper to taste
2 sticks (1 cup) butter, melted
1 pkg. frozen phyllo sheets
Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 minutes more.
Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.
In a bowl, mix together the eggs, cheeses, parsley, dill, salt and pepper. Add the spinach mixture and stir well to blend thoroughly. Set aside.
In a 9x13-inch baking pan, brush bottom of the pan with melted butter. Start layering phyllo sheets in the pan, brushing each sheet with butter. Layer up to 12 and then spread filling on; layer again 12 sheets, brushing each one with butter.
When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares.
Bake at 350 degrees F for 45 minutes.
MOM'S CORN PUDDING
From: CC/ KY
Makes 5-6 servings
My mom always made this Corn Pudding on holidays and special occasions. It is sooo EASY, and now I make it for family get togethers. It's great for potlucks and company too. I get requests for this recipe all the time. Delicious!
1 (1 lb) can cream style corn (2 1/2 cups)
1/3 cup sugar
2 tbsp flour*
1/2 cup milk (can use fat free)*
1 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter or margarine, melted
2 eggs, beaten (can use egg substitute)
*I mix milk and flour together before adding to other ingredients - this prevents lumps.
Mix all ingredients, except melted butter or margarine. Put in a greased baking dish (about 1 to 1 1/2 quart). Pour melted butter or margarine over top.
Pudding tends to bubble over in oven so you may need to use cookie sheet underneath dish. Bake in preheated 450 degrees F oven for 20 minutes. Reduce heat to 375 degrees F and continue baking for 45 minutes or until firm. You can cover or not, top will brown.* Check for doneness with knife - it should come out clean.
*Center of pudding takes longer in tall casserole dish (that's when I cover it).
You can double or triple this recipe. Enjoy!
CURRIED PUMPKIN AND LEEK FLAN
From: Gina, Fla
1 small sugar pumpkin (2 lbs.)
2 Tbsp. butter
6 leeks, including 1-inch of green, diced
3 whole eggs
3 egg yolks
1 1/2 cups heavy cream, divided use
2 Tbsp. sugar
1 tsp. curry powder
Salt and pepper to taste
1 1/2 cups chicken stock
1 Tbsp. chopped fresh parsley
Preheat oven to 375 degrees F. Lightly oil a baking sheet. Butter 6 (2/3 cup) ramekins.
Cut pumpkin in 1/2, scoop out seeds and place cut-side down on the prepared baking sheet. Bake 50 minute. Cool. (Leave oven set at 375 degrees F.)
Spoon flesh from cooled pumpkin into blender and puree.
In a frying pan, melt butter. Add leeks and cook for 30 minutes or until soft.
Whisk eggs, 1 cup heavy cream, sugar, curry powder, salt and pepper. Add 3/4 of the pumpkin puree and leeks. Stir well.
Place in large baking pan, pour flan in prepared ramekins. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 minutes.
Meanwhile, combine stock, remaining pumpkin puree and remaining 1/2 cup heavy cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 minutes). Strain through sieve. Keep warm.
Cool flan 5 minutes. Invert onto plates and ladle sauce over.
CREAMY SQUASH CASSEROLE
From: Gina, Fla
Makes 8 servings
1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) cont. sour cream
1 (4 oz.) jar chopped pimientos
1 (8 1/2 oz.) can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 cup butter
2 garlic cloves, pressed
1 (8 oz.) pkg. herb stuffing mix
Cook squash in salted water for about 15 min. Drain well.
Saute onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimientos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish.
Bake at 350 degrees F for 30 minutes.
MUSHROOM CHOWDER WITH ROASTED RED PEPPER PUREE
From: Gina, Fla
Makes 6 servings
2 roasted red peppers and 1 tbsp. liquid from 1 (12 oz.) jar Mancini (or any other brand) Sweet Roasted Red Peppers
6 Tbsp. and 1 cup heavy cream, divided use
2 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cayenne pepper
2 cups chicken broth
1/2 cup (1 oz. 3 g.) dried porcini mushrooms
6 Tbsp. butter
1/2 cup finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 Tbsp. flour
1/2 tsp. salt
Freshly ground pepper, to taste
2 Tbsp. dry sherry
Cut 2 peppers in half. Process in blender with 1 tablespoon juice from the jar, 6 tablespoons heavy cream, tomato paste, 1/2 teaspoon salt, nutmeg and cayenne pepper. Process until smooth (you should have about 3/4 cup). Set aside. (Use remaining roasted peppers for something else later. Store in refrigerator.)
Combine broth and porcini mushrooms in a saucepan and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheesecloth fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside.
Melt butter in a skillet and saute onion till tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini; add flour, 1/2 teaspoon salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook until thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more.
Add the remaining 1 cup heavy cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with 1 tablespoon of the pepper puree on each.
REDWOOD FOREST CREAM OF MUSHROOM SOUP
From: Gina, Fla - 01-21-2000
Makes 6 servings
2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream
Clean mushrooms and slice; set aside.
Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.
Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.
Puree the soup in a blender adding the heavy cream gradually.
GINA'S CREAMY BROCCOLI AND CHEESE SOUP
From: Gina, Fla - 01-21-2000
This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
1 tbsp. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use Superior Touch Better Than Bouillon Chicken Base)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch) washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
Salt and pepper to taste
1/4 tsp. ground nutmeg
8 oz. grated sharp cheddar
Saute onion in 1 tablespoon butter. Set aside.
Cook 1/4 cup melted butter and flour (make a roux) using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes.
Add salt and pepper. The soup should be thickened by now. Pour in batches into Osterizer (blender) and puree.
Return to pot and add the grated cheese and stir till well blended. Put on low heat and stir the nutmeg.
FLORETTA CLIFTON'S BROCCOLI AND RICE CASSEROLE
From: Gina, Fla
This was served at my sister's wedding 16 years ago and it is a winner!!!
2 pkgs. (10 oz. each) frozen chopped broccoli
1 cup minced onions
1 stick (1/2 cup) butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1/2 tsp. dry mustard
3 cups cooked rice
4 hard cooked eggs, chopped
1 (3 oz.) can of French fried onion rings (optional, to garnish)
Cook broccoli; drain and set aside.
Saute onion in butter. Stir in (undiluted) soup, cheese and dry mustard. Stir in rice and broccoli; fold in eggs. Turn into a buttered 2-quart casserole.
Bake in oven at 350 degrees F for 20 minutes until heated through.
Garnish with French fried onion rings, if desired.
FLORENTINE QUICHE LORRAINE
From: Gina, Fla
1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked
Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take of heat.
Beat eggs till foamy; add milk and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.
Bake at 350 degrees F for 50-60 minutes.
FARMER'S STAND QUICHE
From: Gina, Fla
2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg
Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.
In a large bowl with mixer beat eggs, adding the cream.
Add the cream cheese in pinches along with the torn bread.
Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.
Bake on a cookie sheet for 55 minutes at 350 degrees F.
CHICKEN AND RED PEPPER FETTUCINI
(POLLO ROJO A LA FETTUCINI)
From: Gina, Fla
Makes 4 servings
This recipe is from an old Italian Mama we knew in New York, she made it so simple yet fragrant and delicioso!!
1 (8 oz.) pkg. fettucini
2 boneless, skinless chicken breasts
Olive oil
1 small onion, chopped
1 sweet red bell pepper, chopped
2 tbsp. butter
1 large garlic clove, minced
1/2 pint (1 cup) cream
1 cup freshly grated Parmesan cheese
1 tsp. salt (or to taste)
Cook noodles as directed on package
Slice chicken into small strips, cook in hot skillet with small amount of olive oil. Add chopped onion and bell pepper and cook till onions are golden brown. Set aside.
For sauce, melt butter, add garlic, then add cream and parmesan. Blend well and cook till thickened. Salt to taste.
Add chicken mixture to sauce and pour over fettuccine and serve! Best when served with chilled white wine.
CHICKEN CHEESE LASAGNA
From: Gina, Fla
FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken
TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.
Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.
Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.
TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.
Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.
Recipe Swap - January 21, 2000
RECIPES IN THIS FILE:
Potato Rivel Soup
Apricot Upside Down Cake
Colette's Olive Quiche
Cream Filling
Tio Pepe's Coconut Bread
Fritz's Strawberry Pie
Bavarian Apple Pie
Spinach Mornay
Spanikopeta
Mom's Corn Pudding
Curried Pumpkin and Leek Flan
Creamy Squash Casserole
Mushroom Chowder with Roasted Red Pepper Puree
Redwood Forest Cream of Mushroom Soup
Gina's Creamy Broccoli and Cheese Soup
Floretta Clifton's Broccoli and Rice Casserole
Florentine Quiche Lorraine
Farmer's Stand Quiche
Chicken and Red Pepper Fettucini
Chicken Cheese Lasagna
POTATO RIVEL SOUP
From: susannahoh
My grandma's people, though not Pennsylvania Dutch, spoke German at home and served some of the same foods.
4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 tsp. salt
1 egg, beaten
Flour (as needed)
Hot milk
Butter
Cover potatoes and onion with water; add salt. Bring to a boil and simmer, covered for 20 minutes.
Heat 2 cups milk in a pan; don't boil.
To make the rivels, add as much flour to the egg as you need to make a dough that is not hard, but doesn't run off the spoon. Add salt, to taste. Drop small amounts in soup. Allow to cook 5-7 minutes.
Add hot milk and a nice dollop of butter.
APRICOT UPSIDE DOWN CAKE
Source: Miriam Zachman
From: susannahoh
3 tablespoons butter, melted
3/4 cup brown sugar
Apricot halves, pecans and maraschino cherries (to cover bottom of cake pan)
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup milk
1 teaspoon vanilla
Whipped cream (for serving)
Melt 3 tablespoons butter in bottom of 13x9-inch cake pan. Add brown sugar and cover bottom of pan with apricots (drained), pecans and maraschino cherries.
In a large bowl mix butter and sugar, then add eggs and milk.
Sift together flour and baking powder, then add to wet ingredients. Stir until smooth. Spread the cake batter on top of the apricots, cherries and pecans.
Bake at 350 degrees F for 30 minutes. While still warm, take cake out of pan so apricots are on top.
Serve with whipped cream.
COLETTE'S OLIVE QUICHE
From: susannahoh
"My sister spent several months in France her first year of college. This is her French mother's recipe."
1 (9-inch) unbaked pie shell
1 1/2 cups grated Swiss or Gruyere cheese
3 eggs
1 1/2 cups evaporated milk
3/4 tsp. salt
1/2 cup pitted green olives
Preheat oven to 350 degrees F.
Sprinkle cheese evenly over bottom of pie shell.
Beat eggs with milk and salt. Pour into pie shell. Evenly distribute olives and poke them down a little if necessary.
Bake 35-40 minutes. Let cook about 10 minutes before cutting.
CREAM FILLING
(tastes just like creme in Drakes Devil Dogs)
From: Brandy, Ct
Stir together to a paste:
1/4 cup melted butter
3 tsp of flour
Add:
3/4 cup milk
Cook until thick
Make sure it is cool before adding:
3/4 cup sugar
1/2 cup Crisco
1 1/2 tsp vanilla
Beat with egg beater until creamy.
TIO PEPE'S COCONUT BREAD
From: Gina, Fla
Makes 4 loaves
4 sticks (2 cups) butter, softened
4 cups sugar
8 eggs
8 tsp. coconut extract
4 cups sour cream
1 (1 lb.) bag shredded coconut
8 cups flour
4 tsp. baking soda
4 tsp. baking powder
Cream butter and sugar together. Beat in eggs and extract, then sour cream. Add coconut. Set aside.
Stir together flour, baking soda and baking powder and beat into the batter. Divide batter into 4 greased loaf pans.
Bake at 350 degrees F for 45 minutes.
FRITZ'S STRAWBERRY PIE
From: Gina, Fla
1 baked pie shell
3 oz. cream cheese, softened
1 quart strawberries
FOR THE GLAZE:
1 cup sugar
1 cup water
2 to 3 Tbsp. cornstarch
Red food coloring
Spread cream cheese on bottom of pie shell. Slice strawberries and mound on top. Set aside.
Make glaze by combining glaze ingredients in a small saucepan and cooking on medium heat. When it is thick, take off the heat and let cool.
Pour or spoon the glaze over the berries. Keep pie refrigerated till ready to serve. Yummy!!
BAVARIAN APPLE PIE
From: Gina, Fla
Serves 8-10 happy people!!
FOR THE PASTRY:*
1/3 cup butter, softened
1 Tbsp. vegetable shortening
1/3 cup sugar
1/4 tsp. vanilla
1/8 tsp. salt
1 cup sifted flour
FOR THE FILLING:
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. lemon rind
1/8 tsp. salt
FOR THE TOPPING:
5 Golden Delicious Apples, peeled, cored and sliced
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 cup chopped nuts
Preheat oven to 450 degrees F.
TO PREPARE THE PASTRY:
Cream butter and shortening together; add 1/3 cup sugar, 1/4 teaspoon vanilla and 1/8 teaspoon salt. Blend in flour. Pat this into the bottom of a 9-inch springform pan. Set aside.
TO PREPARE THE FILLING:
Mix together well the filling ingredients. Spread on top of the pastry. Set aside.
In a large bowl, toss the apple slices with 1/3 cup sugar and cinnamon, then the nuts. Put this on top of the filling.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees F (leave pie in oven) and bake 25 minutes more. Cool before removing from pan.
*For a shortcut, you can always use a pie shell from the freezer section of your grocer.
SPINACH MORNAY
From: Gina, Fla
4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths
Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.
Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.
Bake at 350 degrees F for about 25-30 minutes, until bubbly.
SPANIKOPETA
From: Gina, Fla
This recipe is so old... when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret... here it is, it's the best!!
1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
2 eggs beaten
2 cups cottage cheese
1 (8 oz.) pkg. feta cheese, crumbled
1 tbsp. fresh chopped fresh parsley
1 tbsp. chopped fresh dill
Salt and pepper to taste
2 sticks (1 cup) butter, melted
1 pkg. frozen phyllo sheets
Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 minutes more.
Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.
In a bowl, mix together the eggs, cheeses, parsley, dill, salt and pepper. Add the spinach mixture and stir well to blend thoroughly. Set aside.
In a 9x13-inch baking pan, brush bottom of the pan with melted butter. Start layering phyllo sheets in the pan, brushing each sheet with butter. Layer up to 12 and then spread filling on; layer again 12 sheets, brushing each one with butter.
When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares.
Bake at 350 degrees F for 45 minutes.
MOM'S CORN PUDDING
From: CC/ KY
Makes 5-6 servings
My mom always made this Corn Pudding on holidays and special occasions. It is sooo EASY, and now I make it for family get togethers. It's great for potlucks and company too. I get requests for this recipe all the time. Delicious!
1 (1 lb) can cream style corn (2 1/2 cups)
1/3 cup sugar
2 tbsp flour*
1/2 cup milk (can use fat free)*
1 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter or margarine, melted
2 eggs, beaten (can use egg substitute)
*I mix milk and flour together before adding to other ingredients - this prevents lumps.
Mix all ingredients, except melted butter or margarine. Put in a greased baking dish (about 1 to 1 1/2 quart). Pour melted butter or margarine over top.
Pudding tends to bubble over in oven so you may need to use cookie sheet underneath dish. Bake in preheated 450 degrees F oven for 20 minutes. Reduce heat to 375 degrees F and continue baking for 45 minutes or until firm. You can cover or not, top will brown.* Check for doneness with knife - it should come out clean.
*Center of pudding takes longer in tall casserole dish (that's when I cover it).
You can double or triple this recipe. Enjoy!
CURRIED PUMPKIN AND LEEK FLAN
From: Gina, Fla
1 small sugar pumpkin (2 lbs.)
2 Tbsp. butter
6 leeks, including 1-inch of green, diced
3 whole eggs
3 egg yolks
1 1/2 cups heavy cream, divided use
2 Tbsp. sugar
1 tsp. curry powder
Salt and pepper to taste
1 1/2 cups chicken stock
1 Tbsp. chopped fresh parsley
Preheat oven to 375 degrees F. Lightly oil a baking sheet. Butter 6 (2/3 cup) ramekins.
Cut pumpkin in 1/2, scoop out seeds and place cut-side down on the prepared baking sheet. Bake 50 minute. Cool. (Leave oven set at 375 degrees F.)
Spoon flesh from cooled pumpkin into blender and puree.
In a frying pan, melt butter. Add leeks and cook for 30 minutes or until soft.
Whisk eggs, 1 cup heavy cream, sugar, curry powder, salt and pepper. Add 3/4 of the pumpkin puree and leeks. Stir well.
Place in large baking pan, pour flan in prepared ramekins. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 minutes.
Meanwhile, combine stock, remaining pumpkin puree and remaining 1/2 cup heavy cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 minutes). Strain through sieve. Keep warm.
Cool flan 5 minutes. Invert onto plates and ladle sauce over.
CREAMY SQUASH CASSEROLE
From: Gina, Fla
Makes 8 servings
1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) cont. sour cream
1 (4 oz.) jar chopped pimientos
1 (8 1/2 oz.) can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 cup butter
2 garlic cloves, pressed
1 (8 oz.) pkg. herb stuffing mix
Cook squash in salted water for about 15 min. Drain well.
Saute onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimientos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish.
Bake at 350 degrees F for 30 minutes.
MUSHROOM CHOWDER WITH ROASTED RED PEPPER PUREE
From: Gina, Fla
Makes 6 servings
2 roasted red peppers and 1 tbsp. liquid from 1 (12 oz.) jar Mancini (or any other brand) Sweet Roasted Red Peppers
6 Tbsp. and 1 cup heavy cream, divided use
2 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground cayenne pepper
2 cups chicken broth
1/2 cup (1 oz. 3 g.) dried porcini mushrooms
6 Tbsp. butter
1/2 cup finely chopped onion
3/4 lb. fresh white button mushrooms, finely chopped
3/4 lb. fresh cremini mushrooms, finely chopped
6 Tbsp. flour
1/2 tsp. salt
Freshly ground pepper, to taste
2 Tbsp. dry sherry
Cut 2 peppers in half. Process in blender with 1 tablespoon juice from the jar, 6 tablespoons heavy cream, tomato paste, 1/2 teaspoon salt, nutmeg and cayenne pepper. Process until smooth (you should have about 3/4 cup). Set aside. (Use remaining roasted peppers for something else later. Store in refrigerator.)
Combine broth and porcini mushrooms in a saucepan and bring to a boil. Cover and remove from heat. Let stand for 20 minutes to plump up. Pour contents thru a muslin or cheesecloth fine sieve strainer. Reserve liquid. Squeeze porcini dry and chop fine. Set aside.
Melt butter in a skillet and saute onion till tender but not browned. Increase heat and add fresh mushrooms. Cook 10 minutes until tender. Stir in porcini; add flour, 1/2 teaspoon salt and black pepper. Stir until well blended. Cook for 3 minutes. Gradually add the milk and porcini broth and cook until thickened, 10 minutes. Reduce the heat to very low and cook uncovered to blend flavors about 15 minutes more.
Add the remaining 1 cup heavy cream and cook until very hot but NOT BOILING. Stir in sherry and ladle into bowls with 1 tablespoon of the pepper puree on each.
REDWOOD FOREST CREAM OF MUSHROOM SOUP
From: Gina, Fla - 01-21-2000
Makes 6 servings
2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream
Clean mushrooms and slice; set aside.
Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.
Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.
Puree the soup in a blender adding the heavy cream gradually.
GINA'S CREAMY BROCCOLI AND CHEESE SOUP
From: Gina, Fla - 01-21-2000
This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
1 tbsp. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use Superior Touch Better Than Bouillon Chicken Base)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch) washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
Salt and pepper to taste
1/4 tsp. ground nutmeg
8 oz. grated sharp cheddar
Saute onion in 1 tablespoon butter. Set aside.
Cook 1/4 cup melted butter and flour (make a roux) using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes.
Add salt and pepper. The soup should be thickened by now. Pour in batches into Osterizer (blender) and puree.
Return to pot and add the grated cheese and stir till well blended. Put on low heat and stir the nutmeg.
FLORETTA CLIFTON'S BROCCOLI AND RICE CASSEROLE
From: Gina, Fla
This was served at my sister's wedding 16 years ago and it is a winner!!!
2 pkgs. (10 oz. each) frozen chopped broccoli
1 cup minced onions
1 stick (1/2 cup) butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1/2 tsp. dry mustard
3 cups cooked rice
4 hard cooked eggs, chopped
1 (3 oz.) can of French fried onion rings (optional, to garnish)
Cook broccoli; drain and set aside.
Saute onion in butter. Stir in (undiluted) soup, cheese and dry mustard. Stir in rice and broccoli; fold in eggs. Turn into a buttered 2-quart casserole.
Bake in oven at 350 degrees F for 20 minutes until heated through.
Garnish with French fried onion rings, if desired.
FLORENTINE QUICHE LORRAINE
From: Gina, Fla
1/2 lb. bacon, cooked, drained and crumbled
2 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup milk
1/2 cup half-and-half
2 cups grated Swiss cheese tossed in 2 tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1 (9 1/2-inch) pie plate, partially baked
Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take of heat.
Beat eggs till foamy; add milk and half-and-half; beat well. Fold in reserved bacon bits, cheese, parsley, salt, nutmeg and pepper. Mix together well; pour into pie shell.
Bake at 350 degrees F for 50-60 minutes.
FARMER'S STAND QUICHE
From: Gina, Fla
2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg
Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.
In a large bowl with mixer beat eggs, adding the cream.
Add the cream cheese in pinches along with the torn bread.
Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.
Bake on a cookie sheet for 55 minutes at 350 degrees F.
CHICKEN AND RED PEPPER FETTUCINI
(POLLO ROJO A LA FETTUCINI)
From: Gina, Fla
Makes 4 servings
This recipe is from an old Italian Mama we knew in New York, she made it so simple yet fragrant and delicioso!!
1 (8 oz.) pkg. fettucini
2 boneless, skinless chicken breasts
Olive oil
1 small onion, chopped
1 sweet red bell pepper, chopped
2 tbsp. butter
1 large garlic clove, minced
1/2 pint (1 cup) cream
1 cup freshly grated Parmesan cheese
1 tsp. salt (or to taste)
Cook noodles as directed on package
Slice chicken into small strips, cook in hot skillet with small amount of olive oil. Add chopped onion and bell pepper and cook till onions are golden brown. Set aside.
For sauce, melt butter, add garlic, then add cream and parmesan. Blend well and cook till thickened. Salt to taste.
Add chicken mixture to sauce and pour over fettuccine and serve! Best when served with chilled white wine.
CHICKEN CHEESE LASAGNA
From: Gina, Fla
FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken
TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.
Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.
Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.
TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.
Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.
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| 1 | Recipe: Dairy Recipes (20) - Part 1 of 2 - 01-21-2000 Recipe Swap (updated) |
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| 2 | Recipe: Dairy Recipes (20) - Part 2 of 2 - 01-21-2000 Recipe Swap (updated) |
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