Recipe: Lunch, Snack and Beverage Recipes (13) - 071997 Recipe Swap (updated)

13 LUNCH, SNACK AND BEVERAGE RECIPES
Recipe Swap - July 19, 1997

RECIPES IN THIS FILE:
Asparagus Luncheon Bake
Cinnamon Twist Wreath
Seafood Pasta Salad
Pear Butter and Pear Jelly
Country Egg and Honey Bread
Marinated Shrimp Salad
Mom's Ham Balls
Punch - With or Without
Philadelphia Soft Pretzels
Cool Summer Drinks
Flavored Popcorn
Death by Chocolate Trifle
Tex Mex Wontons

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ASPARAGUS LUNCHEON BAKE
Source: SueA
Makes 16 servings

4 pounds asparagus, trimmed, divided use
1/2 cup butter or margarine
3/4 cup chopped green onion
1/2 cup sifted all-purpose flour
3 cups sour cream
1 1/2 cups shredded Swiss cheese
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F. Grease 3-quart casserole; set aside.

Reserve 8 asparagus spears for garnish. Cut remaining asparagus into 2-inch pieces. Cook all asparagus in salted water until tender. Drain thoroughly saving 1/2 cup liquid. Set aside whole spears.

In blender container, place half the chopped asparagus with 1/4 cup reserved liquid. Repeat with remaining chopped asparagus (you should have 5 to 6 cups puree).

In large saucepan, melt butter. Add onions and saute until tender, about 2 to 3 minutes.

Stir in flour until smooth. Cook, stirring, until bubbly and slightly thickened.

Add sour cream and cook, stirring constantly over low heat 3 to 4 minutes. Remove from heat.

Beat in eggs, one at a time, until well mixed. Stir in cheese. Return pan to heat and cook, stirring constantly until melted.

Add seasonings and asparagus puree. Pour into casserole.

Bake for 1 1/2 hours or until firm. (May be prepared in advance to this point. Do not remove from oven. Reduce oven temperature to 200 degrees. Cover casserole loosely with foil; keep in oven up to 3 hours. Do not let casserole stand at room temperature until ready to serve).

Serve warm. To serve, garnish with reserved asparagus.

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CINNAMON TWIST WREATH
From: Lisa, NM, SueA

1 pkg. active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/2 cup butter or margarine, melted
1/4 cup plus 2 tablespoons sugar, divided use
2 eggs
1 tsp. salt
4 1/2 cups all-purpose flour
4 tbsp. butter or margarine, softened
1/2 cup sugar
2 tbsp. ground cinnamon
1 egg beaten with 1 tbsp. water
2 tbsp. sugar

Dissolve yeast with a pinch of sugar in 1/4 cup warm water.

In a large bowl, combine the remaining milk, 1/2 cup melted butter, 1/4 cup sugar, 2 eggs and salt. Add the yeast mixture. Add as much flour as needed to make a soft dough, about 4 1/2 cups. Knead 5 minutes until smooth. Place in greased bowl. cover, let rise until doubled, 1 1/2 hours.

Punch down. Roll on a lightly floured board into a rectangle, about 9-by-18-inches. Spread with 4 tablespoons softened butter. Combine remaining sugar with cinnamon. Sprinkle over buttered dough.

Roll up jelly-roll style, starting at longer end. shape into a ring. Place seam-side down on greased baking sheet. Slice through dough every inch, starting at outside, cutting only 2/3 through. Separate each section and turn to expose center. Cover. Let rise about 30 minutes.

Brush with egg-water mixture. Sprinkle with remaining 2 tablespoons sugar.

Bake at 375 degrees F for 25 to 30 minutes until golden brown.

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SEAFOOD PASTA SALAD
From: SueA
Makes 4-6 servings

12 ounces medium-size pasta, uncooked
1/2 cup olive oil
1/4 cup Dijon mustard
1/4 cup lemon juice
2 green onions, thinly sliced
1 large clove garlic, finely minced
1 large tomato, seeded and chopped
1/2 lb cooked shrimp
1/4 lb crabmeat or surimi (imitation crab)
1/2 cup cooked peas
1/2 cup cooked (crisp-tender) broccoli flowerets
1/2 cup cooked pea pods (optional)

Cook pasta according to package directions; drain.

In large bowl, combine olive oil, mustard, lemon juice, tomato, green onion and garlic. Let stand 1 hour at room temperature.

Add remaining ingredients. Toss lightly. Serve immediately.

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PEAR BUTTER AND PEAR JELLY
From: Mimi, Texas
Makes 3-4 pints pear butter and 2-3 pints jelly

You can use other type of fruit using the same method! Just adjust the juice and spices.

FOR THE PEAR PUREE:
About 12 large or 25 small pears
1/2 cup water
FOR THE PEAR BUTTER:
1/3 cup orange juice
1/2 teaspoon ground nutmeg
4 cups sugar

TO MAKE THE PEAR PUREE:
Wash and core pears (don't peel, but remove any blemishes). Place in a 3 1/2 quart crock-pot slow cooker. Add 1/2 cup water.

Cover crock pot and cook on LOW setting for 8-10 hours, until pears are very soft. When done, let cool.

Drain juice and strain through a very fine strainer. Set juice aside for jelly making. Process cooled pears in a food processor until very smooth.

Measure 2 quarts (8 cups) pear puree into slow cooker. Add orange juice and nutmeg; stir. Add sugar, 1 cup at a time, stirring after each addition.

Cover crock pot and cook on HIGH setting for 2 hours. Then remove lid and let cook for about 8-10 more hours, stirring occasionally if you can, (but it is not necessary) until very thick, hot and deep brown in color. It should be reduced in volume by about 1/3.

Ladle into hot, sterilized jars. Adjust caps. Process jars in boiling water bath for 10 minutes. (Or, pour into jars and cool, then put on lids and store in refrigerator.)

TO MAKE PEAR JELLY

4 cups reserved pear juice
1 package Ball No Sugar Needed Pectin
3 cups sugar

Measure pear juice into kettle. Sprinkle pectin over juice stirring with a wire whisk. This may take a few minutes. Bring juice and pectin mixture to a boil, stirring constantly. Add sugar and bring back to a full rolling boil for one full minute. Skim foam if necessary.

Ladle into hot sterilized jars. Adjust caps. Process for 10 minutes in a boiling water bath.

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COUNTRY EGG AND HONEY BREAD
From: Lisa, NM

1 pkg. active dry yeast
1 cup warm milk
1/4 cup honey
2 Tbsp. oil
2 eggs, beaten
1/2 tsp. salt
4 to 4 1/4 cups all-purpose flour, divided use
1 egg, beaten and mixed with 1 tbsp. water (for egg wash)
1 Tbsp. sesame seeds

In large bowl, dissolve yeast in warm milk. Stir in honey, oil, 2 eggs, salt and 3 3/4 cups flour. Turn out onto floured board. Knead dough about 5 minutes, incorporating additional flour, until dough is smooth and elastic.

Coat large bowl with oil. Place dough in bowl, turning to coat all sides. Cover. Let rise in a warm, draft-free place until almost doubled.

Punch dough down. Pinch off a baseball size piece; set aside. Place larger piece in a round 2 1/2 quart ovenproof bowl or baking dish.

Make indention in top of dough. Brush egg wash over indention. Place small reserved piece of dough inside. Brush the whole dough with egg wash. Sprinkle with sesame seeds. Let rise until almost doubled.

Bake at 325 degrees F for 30 minutes or until golden brown. Cool completely in pan.

NOTES: I didn't have any sesame seeds so I left them out. And I took the bread out of the pan and put it on a rack after baking, because, usually the pan will sweat, making the bread soggy around the edges.

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MARINATED SHRIMP SALAD
From: SueA
Makes 4 to 6 luncheon servings

1/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon Chinese hot mustard
1/2 teaspoon each ground ginger and garlic powder (or use 1 tsp fresh minced of each)
1 lb medium cooked shrimp
1/2 cup sliced green onions
1 head lettuce, cleaned and broken into leaves
6 ounces Chinese pea pods (fresh blanched or use frozen)
Slice water chestnuts

In large bowl, whisk together first 7 ingredients. Add shrimp and green onions to dressing; toss to coat and refrigerate for 2 hours.

To serve, toss shrimp with 1/2 cup pea pods. Arrange lettuce in center of plate, top with shrimp salad and garnish around with remaining pea pods and water chestnuts.

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MOM'S HAM BALLS
From: CarolB, 07-19-97

1 pound ground pork
1 pound ground ham
1 cup milk
2 eggs
2 slices bread, crusts removed
1 1/2 cups brown sugar
3/4 cup white vinegar
1/4 cup water
1 1/2 teaspoons yellow mustard

Mix meats together.

Beat milk and eggs together. Pour over bread and add to meat. Form into oblong balls or small loaves. Place in baking pan.

Place brown sugar, vinegar, 1/4 cup water and mustard in a saucepan and heat. Pour sauce over ham balls.

Bake at 350 degrees F for 1 hour, basting very frequently with sauce.

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PUNCH - WITH OR WITHOUT
From: Velma, TN

1 can frozen lemonade
1 pkg. frozen strawberries
1 medium sized can crushed pineapple

Whirl this in blender until well blended. Add to punch bowl with ice ring and 1 2 liter bottle lemon/lime soda.

I don't use alcohol, so I don't know the proportion for it. It was used at my husband's office Christmas party. A bowl on one end with, and a bowl on the other end without.

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PHILADELPHIA SOFT PRETZELS
From: SueA, CA
Makes 1 dozen

1 pkg dry yeast
1 1/4 cups warm water, divided use
3 to 4 cups flour, divided use
2 tsp salt
Butter
4 cups water
4 tsp baking soda
Kosher salt
Yellow mustard (for serving)

Dissolve yeast thoroughly in 1/4 cup warm water.

Mix 3 cups flour and salt in large bowl. Add dissolved yeast with remaining 1 cup warm water. Add enough additional flour to make a stiff dough. Knead 10 minutes until dough feels elastic. Form dough until a ball, place in a bowl and spread with butter to coat. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes.

Pinch off 12 small balls of dough and roll each between hands to form a coil 20-inches long and 1/4-inch in diameter. Shape each coil into a pretzel shape, wetting ends and pinching together firmly.

Dissolve baking soda in 4 cups water and bring to a boil. Drop pretzels, 1 or 2, at a time and boil 1 minute of until pretzel floats to top. Remove and drain.

Place drained pretzels on buttered baking sheet. Sprinkle with Kosher salt.

Bake 475 degrees F for 12 to 15 minutes or until golden brown. Place on rack to cool.

Eat with yellow mustard.

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COOL SUMMER DRINKS
From: Lisa, NM

PURPLE COW:
Scoop of vanilla ice cream with Grape soda poured over.

BLACK COW:
Scoop of vanilla ice cream with root beer.

DREAMSICLE:
Scoop of vanilla ice cream with Minute Maid orange soda.

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FLAVORED POPCORN
From: Kathy, IN

1 bag microwave popcorn-popped
1/4 cup oil
1/2 cup karo corn syrup
1/2 tsp salt
1 (3 oz) box jello plus enough sugar to make 1/2 cup

Pour everything in skillet and heat and stir gently until everything is coated equally.

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DEATH BY CHOCOLATE TRIFLE
From: Lisa, NM
Makes 24 Servings

1 (19 3/4 oz) pkg Fudge Brownie Mix
3 pkg Instant Chocolate Mousse (4 1/2 cup servings each)
8 (1.4 oz each) chocolate covered Toffee candy bars (Skor or Heath)
1 (12 oz) container Frozen Whipped Topping, thawed

Preheat oven according to brownie package instructions.

Prepare and bake brownies according to package directions; cool.

Meanwhile, prepare chocolate mousse according to package directions.

Break candy bars into small pieces in food processor, or by tapping the wrapped bars with a hammer.

Break up half the brownies into small pieces and place in the bottom of a large glass bowl. Cover with half the mousse, then half the candy, then half the whipped topping. Repeat layers with the remaining ingredients; refrigerate.

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TEX MEX WONTONS
From: Kathy, IN
Makes 48

1/2 lb ground beef
1/4 cup chopped onions
2 tbsp chop green pepper
1 (15 oz) can refried beans
1/4 cup shredded cheddar
1 tbsp catsup
1 1/2 tsp chili powder
1/4 tsp ground cumin
4 dozen wonton skins
Salsa (for serving)

In skillet cook ground beef, onion and green pepper until meat browned. Drain stir in beans, catsup, chili powder, and cumin; mix well.

Place a won ton skin with one point towards you. Spoon generous portion of mixture in center of skin. Fold bottom point over filling. Tuck point under filling. Fold sides over to form an envelope shape. Roll up towards remaining corner. Moisten point press to seal.

Fry at 375 degrees F in deep hot fat until brown. About 1 minute per side. Drain.

Serve warm with salsa.