Recipe: Letter U Recipes (10) - 11-14-2000 Recipe Swap (updated)
Recipe Collections10 LETTER U RECIPES
November 14, 2000 Recipe Swap
RECIPES IN THIS FILE:
Upside-Down Pineapple-Raisin-Carrot Cake
Upside-Down Chili Pie
Upside-Down Apple Pecan Pie
Upper Crust Bakery's Oatmeal Muffins
Unstuffed Cabbage (make ahead or freeze ahead)
Unique Peach Barbecue Sauce
Uncooked Puttanesca Sauce
Unbelievable Oatmeal Cookies
Ultimate Sweet Potato Pie
Ukrainian Honey-Onion Sauce (Lukovey Vzhar)
UPSIDE-DOWN PINEAPPLE-RAISIN-CARROT CAKE
Source: Jo Anne Merrill
Makes 1 (10-inch) cake, 8 servings
A third place winner at the Del Mar Ca county fair.
1 (20 oz) can sliced pineapple
1/2 cup brown sugar, packed
1/2 cup butter or margarine, softened, divided use
1 cup raisins, divided use
3/4 cup white granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup shredded carrots
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Drain pineapple; reserve 1/2-cup juice. Set aside.
Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins.
Beat remaining 1/4 cup butter with white sugar until light and fluffy. Beat in eggs, vanilla and carrots. Set aside.
Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved pineapple syrup until blended. Repeat, ending with dry ingredients.
Fold in the remaining 1/2 cup raisins. Pour batter over pineapple in pan.
Bake in preheated 350 degree F oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate.
UPSIDE-DOWN CHILI PIE
Source: Weight Watchers Magazine, March 1996
Makes 4 servings
FOR THE CHILI:
2 teaspoons corn oil
1/2 teaspoon ground cumin
1/2 cup chopped onion
1 medium green bell pepper, chopped
1 1/2 cups chopped tomatoes
8 ounces dried kidney beans, cooked and drained (about 3 cups cooked beans)
1 teaspoon chili powder
FOR THE CORNMEAL TOPPING:
3/4 cup yellow cornmeal
1/2 teaspoon salt
Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
TO PREPARE THE CHILI:
Place large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn).
Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes.
Stir in tomatoes, beans and chili powder; cook 5 minutes.
Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point and refrigerated - bring to room temperature before baking.)
TO PREPARE THE CORNMEAL TOPPING:
Bring 2 cups water to a boil. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
Immediately spread cornmeal mixture evenly over chili in pan.
Bake in preheated 375 degree F oven until chili mixture bubbles, about 15 minutes.
Makes 4 servings
Each serving (a 4-inch square) provides: 1/2 fat, 1 1/2 vegetable, 1 protein, 1 1/2 bread.
UPSIDE-DOWN APPLE PECAN PIE
Adapted from source: Lloyd A. Carver, 1996
Makes 1 (9-inch) pie
1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
1 pie crusts (for 1 double crust pie)
1 tsp flour
6 cups apples, sliced
1/4 cup white granulated sugar
2 tbsp flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Heat oven to 375 degrees F.
In a 9-inch pie pan, combine pecans, brown sugar and butter. Spread evenly over bottom of pan. Placing bottom crust over pecan mixture in pan. Set aside.
In large bowl combine apples, white sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust lined pan. Top with second crust and flute. Cut slits in several places.
Bake at 375 degrees F for 40 to 50 minutes or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes.
Place serving plate over pie, invert. Carefully remove pan, some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving.
UPPER CRUST BAKERY'S OATMEAL MUFFINS
Makes 11 or 12 muffins
1 1/3 cups old fashioned oats, uncooked
1 1/3 cups buttermilk
3 eggs, lightly beaten
1/3 cup light brown sugar
1/3 cup canola oil
2/3 cup all-purpose flour, sifted
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
Preheat oven to 400 degrees F. Lightly grease standard size muffin cups.
Place oats and buttermilk in a bowl and stir to combine. Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved.
In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix. (These muffins will dome better if final mixture sits for about 15 minutes or so before filling muffin cups.) Divide batter between prepared muffin pan cups.
Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.
UNSTUFFED CABBAGE
Source: Carole Walberg
Makes 6-8 servings
1 1/2 pounds lean ground beef
1/4 cup water
2 eggs
3 tablespoons uncooked rice
2 teaspoons plus 2 tablespoons dried minced onions, divided use
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 (28 ounce) can whole peeled tomatoes
1 (6 ounce) can tomato paste
1/2 cup vinegar (or lemon juice)
1/4 cup brown sugar (or to taste)
6 ginger snaps, crumbled (for flavor)
1 medium head cabbage, cored and shredded
In a large bowl, combine beef, 1/4 cup water, eggs, rice, 2 teaspoons dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside.
In another large bowl, combine tomatoes, tomato paste, remaining 2 tablespoons dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed.
Add the ginger snaps) and stir. Taste and correct for flavor; should be sweet and sour. Set aside.
Place half of the shredded cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meatballs on top and cover with remaining cabbage. Top with the remaining tomato mixture.
Cover tightly with foil and place the lid on top. Bake at 325 degrees F for 1 hour. Reduce heat to 250 degrees F and bake for 3 more hours.*
(At this point, the casserole may be cooled, wrapped and frozen.)
For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees F for 45 minutes.
*If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time.
NOTES:
- I sometimes brown the meat and then add the other ingredients.
- It can also be made in the crockpot.
UNIQUE PEACH BARBECUE SAUCE
Source: Jo Anne Merrill
Makes 6 servings
"Use this sauce on a variety of meats and poultry."
1 (16 ounce) can peach halves, drained*
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves, chopped
2 teaspoons chopped fresh ginger root
1 teaspoon salt
1 dash freshly ground black pepper
Put all the ingredients in a blender and run on high speed until smooth.
Spoon sauce over meat, basting every 15 minutes with the drippings in pan. (If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.)
*Use peaches canned in syrup (or in its own juice for a less sweet sauce).
UNCOOKED PUTTANESCA SAUCE
Source: All the Best Pasta Sauces II by Joie Warner
Makes 2-4 servings
1/2 pound uncooked penne rigate or spaghetti
2 large cloves garlic, chopped
1 pound tomatoes, ripe, seeded, coarsely chopped*
10 Kalamata olives, pitted, cut into strips
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
2 tablespoons capers, drained
2 tablespoons freshly grated Parmesan cheese (plus extra for serving)
1/2 teaspoon dried basil or oregano
1/4 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
Cook pasta according to package directions; drain.
In large serving bowl, combine remaining ingredients. Add drained hot pasta and toss until combined.
Serve with extra cheese and pass the pepper mill.
*Full flavored tomatoes are very important in this recipe.
UNBELIEVABLE OATMEAL COOKIES
Adapted from source: Cooking Monday to Friday by Michele Urvater
Makes 2 1/2 dozen cookies
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1/2 cup sugar
1 egg, lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond extract (or vanilla extract)
3 cups rolled oats, uncooked (not instant)
Preheat the oven to 325 degrees F. Lightly butter a cookie sheet.
Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls. Place on the prepared cookie sheet and press them down with the tines of a fork.
Bake for 10 to 15 minutes or until golden brown.
ULTIMATE SWEET POTATO PIE
Source: Lloyd A. Carver, 1996
Makes 1 (9-inch) pie
"This is similar to a chess pie and is creamy and delicious!"
1 cup mashed sweet potatoes*
5 large eggs
3 cups sugar
4 tablespoons all-purpose flour
3/4 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 (9-inch) pie crust, unbaked
Boil 2 or 3 sweet potatoes in salted water until tender; peel and mash. Mix with remaining ingredients, except the pie crust. Pour into prepared pie crust.
Bake in preheated 400 degree F oven for 15 minutes. Lower heat to 300 degrees F and bake for 1 hour or until a knife inserted near the center comes out clean.
*You may use canned sweet potatoes if they are drained very well but freshly cooked potatoes are the best.
UKRAINIAN HONEY-ONION SAUCE
(LUKOVEY VZHAR)
From: Kelly~WA
This is a traditional sauce that is used with many dishes. It is great with vegetables, better with meats, and will keep refrigerated for 5-7 days or frozen for 3-4 months.
1/4 cup sunflower oil
3 large onions, quartered and thinly sliced
1/2 tsp finely minced garlic
3/4 cup beef stock
1 1/2 tbsp honey
4 tsp cider vinegar
1 1/2 tsp Dijon mustard
Heat the oil in a large cast iron skillet over medium heat, add the onions and garlic. Saute, stirring frequently and cook for 20 minutes.
Add the stock, raise the heat to high, and cook for approximately 7 minutes until the liquid is reduced by 1/2.
Add the honey, vinegar and mustard; reduce heat to medium-low and simmer for 10-15 minutes. Remove from heat and allow to sit for 10-15 minutes.
Serve warm but not hot.
November 14, 2000 Recipe Swap
RECIPES IN THIS FILE:
Upside-Down Pineapple-Raisin-Carrot Cake
Upside-Down Chili Pie
Upside-Down Apple Pecan Pie
Upper Crust Bakery's Oatmeal Muffins
Unstuffed Cabbage (make ahead or freeze ahead)
Unique Peach Barbecue Sauce
Uncooked Puttanesca Sauce
Unbelievable Oatmeal Cookies
Ultimate Sweet Potato Pie
Ukrainian Honey-Onion Sauce (Lukovey Vzhar)
UPSIDE-DOWN PINEAPPLE-RAISIN-CARROT CAKE
Source: Jo Anne Merrill
Makes 1 (10-inch) cake, 8 servings
A third place winner at the Del Mar Ca county fair.
1 (20 oz) can sliced pineapple
1/2 cup brown sugar, packed
1/2 cup butter or margarine, softened, divided use
1 cup raisins, divided use
3/4 cup white granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup shredded carrots
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Drain pineapple; reserve 1/2-cup juice. Set aside.
Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins.
Beat remaining 1/4 cup butter with white sugar until light and fluffy. Beat in eggs, vanilla and carrots. Set aside.
Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved pineapple syrup until blended. Repeat, ending with dry ingredients.
Fold in the remaining 1/2 cup raisins. Pour batter over pineapple in pan.
Bake in preheated 350 degree F oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate.
UPSIDE-DOWN CHILI PIE
Source: Weight Watchers Magazine, March 1996
Makes 4 servings
FOR THE CHILI:
2 teaspoons corn oil
1/2 teaspoon ground cumin
1/2 cup chopped onion
1 medium green bell pepper, chopped
1 1/2 cups chopped tomatoes
8 ounces dried kidney beans, cooked and drained (about 3 cups cooked beans)
1 teaspoon chili powder
FOR THE CORNMEAL TOPPING:
3/4 cup yellow cornmeal
1/2 teaspoon salt
Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
TO PREPARE THE CHILI:
Place large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn).
Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes.
Stir in tomatoes, beans and chili powder; cook 5 minutes.
Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point and refrigerated - bring to room temperature before baking.)
TO PREPARE THE CORNMEAL TOPPING:
Bring 2 cups water to a boil. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes.
Immediately spread cornmeal mixture evenly over chili in pan.
Bake in preheated 375 degree F oven until chili mixture bubbles, about 15 minutes.
Makes 4 servings
Each serving (a 4-inch square) provides: 1/2 fat, 1 1/2 vegetable, 1 protein, 1 1/2 bread.
UPSIDE-DOWN APPLE PECAN PIE
Adapted from source: Lloyd A. Carver, 1996
Makes 1 (9-inch) pie
1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
1 pie crusts (for 1 double crust pie)
1 tsp flour
6 cups apples, sliced
1/4 cup white granulated sugar
2 tbsp flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Heat oven to 375 degrees F.
In a 9-inch pie pan, combine pecans, brown sugar and butter. Spread evenly over bottom of pan. Placing bottom crust over pecan mixture in pan. Set aside.
In large bowl combine apples, white sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust lined pan. Top with second crust and flute. Cut slits in several places.
Bake at 375 degrees F for 40 to 50 minutes or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes.
Place serving plate over pie, invert. Carefully remove pan, some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving.
UPPER CRUST BAKERY'S OATMEAL MUFFINS
Makes 11 or 12 muffins
1 1/3 cups old fashioned oats, uncooked
1 1/3 cups buttermilk
3 eggs, lightly beaten
1/3 cup light brown sugar
1/3 cup canola oil
2/3 cup all-purpose flour, sifted
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
Preheat oven to 400 degrees F. Lightly grease standard size muffin cups.
Place oats and buttermilk in a bowl and stir to combine. Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved.
In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix. (These muffins will dome better if final mixture sits for about 15 minutes or so before filling muffin cups.) Divide batter between prepared muffin pan cups.
Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.
UNSTUFFED CABBAGE
Source: Carole Walberg
Makes 6-8 servings
1 1/2 pounds lean ground beef
1/4 cup water
2 eggs
3 tablespoons uncooked rice
2 teaspoons plus 2 tablespoons dried minced onions, divided use
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 (28 ounce) can whole peeled tomatoes
1 (6 ounce) can tomato paste
1/2 cup vinegar (or lemon juice)
1/4 cup brown sugar (or to taste)
6 ginger snaps, crumbled (for flavor)
1 medium head cabbage, cored and shredded
In a large bowl, combine beef, 1/4 cup water, eggs, rice, 2 teaspoons dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside.
In another large bowl, combine tomatoes, tomato paste, remaining 2 tablespoons dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed.
Add the ginger snaps) and stir. Taste and correct for flavor; should be sweet and sour. Set aside.
Place half of the shredded cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meatballs on top and cover with remaining cabbage. Top with the remaining tomato mixture.
Cover tightly with foil and place the lid on top. Bake at 325 degrees F for 1 hour. Reduce heat to 250 degrees F and bake for 3 more hours.*
(At this point, the casserole may be cooled, wrapped and frozen.)
For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees F for 45 minutes.
*If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time.
NOTES:
- I sometimes brown the meat and then add the other ingredients.
- It can also be made in the crockpot.
UNIQUE PEACH BARBECUE SAUCE
Source: Jo Anne Merrill
Makes 6 servings
"Use this sauce on a variety of meats and poultry."
1 (16 ounce) can peach halves, drained*
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves, chopped
2 teaspoons chopped fresh ginger root
1 teaspoon salt
1 dash freshly ground black pepper
Put all the ingredients in a blender and run on high speed until smooth.
Spoon sauce over meat, basting every 15 minutes with the drippings in pan. (If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.)
*Use peaches canned in syrup (or in its own juice for a less sweet sauce).
UNCOOKED PUTTANESCA SAUCE
Source: All the Best Pasta Sauces II by Joie Warner
Makes 2-4 servings
1/2 pound uncooked penne rigate or spaghetti
2 large cloves garlic, chopped
1 pound tomatoes, ripe, seeded, coarsely chopped*
10 Kalamata olives, pitted, cut into strips
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
2 tablespoons capers, drained
2 tablespoons freshly grated Parmesan cheese (plus extra for serving)
1/2 teaspoon dried basil or oregano
1/4 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
Cook pasta according to package directions; drain.
In large serving bowl, combine remaining ingredients. Add drained hot pasta and toss until combined.
Serve with extra cheese and pass the pepper mill.
*Full flavored tomatoes are very important in this recipe.
UNBELIEVABLE OATMEAL COOKIES
Adapted from source: Cooking Monday to Friday by Michele Urvater
Makes 2 1/2 dozen cookies
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1/2 cup sugar
1 egg, lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond extract (or vanilla extract)
3 cups rolled oats, uncooked (not instant)
Preheat the oven to 325 degrees F. Lightly butter a cookie sheet.
Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls. Place on the prepared cookie sheet and press them down with the tines of a fork.
Bake for 10 to 15 minutes or until golden brown.
ULTIMATE SWEET POTATO PIE
Source: Lloyd A. Carver, 1996
Makes 1 (9-inch) pie
"This is similar to a chess pie and is creamy and delicious!"
1 cup mashed sweet potatoes*
5 large eggs
3 cups sugar
4 tablespoons all-purpose flour
3/4 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 (9-inch) pie crust, unbaked
Boil 2 or 3 sweet potatoes in salted water until tender; peel and mash. Mix with remaining ingredients, except the pie crust. Pour into prepared pie crust.
Bake in preheated 400 degree F oven for 15 minutes. Lower heat to 300 degrees F and bake for 1 hour or until a knife inserted near the center comes out clean.
*You may use canned sweet potatoes if they are drained very well but freshly cooked potatoes are the best.
UKRAINIAN HONEY-ONION SAUCE
(LUKOVEY VZHAR)
From: Kelly~WA
This is a traditional sauce that is used with many dishes. It is great with vegetables, better with meats, and will keep refrigerated for 5-7 days or frozen for 3-4 months.
1/4 cup sunflower oil
3 large onions, quartered and thinly sliced
1/2 tsp finely minced garlic
3/4 cup beef stock
1 1/2 tbsp honey
4 tsp cider vinegar
1 1/2 tsp Dijon mustard
Heat the oil in a large cast iron skillet over medium heat, add the onions and garlic. Saute, stirring frequently and cook for 20 minutes.
Add the stock, raise the heat to high, and cook for approximately 7 minutes until the liquid is reduced by 1/2.
Add the honey, vinegar and mustard; reduce heat to medium-low and simmer for 10-15 minutes. Remove from heat and allow to sit for 10-15 minutes.
Serve warm but not hot.
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