Recipe: Off Topic Recipes (16)

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11-22-99 Off Topic Recipes (16)

Seppo-NY (10:32:58) : Hot and Spicy Tapenade

adapted from Vegetarian Cooking for Everyone by Deborah Madison

1/2 pound mixed olives, mostly Calamata
1/4 cup capers (rinsed)
1/4 cup XVOO
2 to 3 garlic cloves, minced
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice (fresh!)
1 teaspoon ground black pepper
1 teaspoon red pepper flakes

Puree all in a FP until well mixed and chopped.

KellyWA (09:59:29) : No-Bake Eggnog Cheesecake

9 servings

3/4 cup graham cracker crumbs
1/2 cup sugar, divided
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, melted
1 envelope (0.25 ounce) unflavored gelatin 1/4 cup cold water
1 package (8 ounces) cream cheese, softened 1 cup eggnog
1 cup (1/2 pint) heavy cream

In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, the nutmeg, and butter; mix well. Press into the bottom of an 8-inch square baking dish; set aside. In a small saucepan, combine the gelatin and water; set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes, or until the gelatin is dissolved; remove from the heat and set aside. In a large bowl, with an electric beater on medium speed, beat the cream cheese and the remaining 1/4 cup sugar until well blended. Stir in the dissolved gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or until slightly thickened. In a medium-sized bowl, whip the cream until stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour over the prepared crust. Cover and chill for at least 3 hours before serving. NOTE: You can make this even easier by using 2 cups prepared whipped topping instead of whipping the heavy cream yourself. For an extra-special holiday look, sprinkle the top with some additional nutmeg, drizzle with a bit of melted chocolate, or dot with red and green maraschino cherries. KellyWA (09:36:36) : For Doug.KY

Wild Cat Venison Salami

5 lbs. ground venison hamburger
4-1/2 teaspons coarse ground pepper
3 teaspoons garlic powder
4-1/2 teaspoons mustard seed
5 teaspoons Morton's Tender Quick Salt
2 teaspoons liquid smoke

Mix in large pan. Divide into three parts and put in double plastic bags.
Set aside in refrigerator for three days (kneading the bags each day).
On the third day, form each part into long rolls. Put in broiler pan and
bake for 8 hours at 200 degrees Fahrenheit.

SAM/CT (09:29:42) : Chunky Chocolate Cookie Mix in a Jar

cup firmly packed darn brown sugar
cup sugar
cup cocoa powder
cup pecans
c jumbo chocolate chip morsals
1 cups flour mixed with 1 tsp. Baking soda,
1 tsp baking powder and tsp salt
Layer ingredients in order in a quart jar. Firmly pack
Before adding flour, it will be a tight fit.
Instructions to attach to jar

1- empty jar of cookie mix into large bowl, use hand to thoroughly blend
2- add 1 sitcks of butter or margarine softened to room temp.
3- 1 egg slightly beaten, 1 tsp vanilla
4- Mix completely, dough is sticky finish mixing with hand.
5- Shape into walnut size balls place 2 " apart on greased cookie sheets
6- Bake at 350 for 11 to 13 min. cool 5 min on sheets . makes 3 oz

Mrs..Food. (09:25:55) : Sweet potatoe casserole (for Sue)

4-5 med. size sweet potatoes, cooked and mashed
1 cup sugar (I use less)
2 eggs
1/2 tsp. salt
1/3 stick of butter
1/2 cup milk
1 tsp. vanilla

Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick butter or margarine

Mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Place in greased 9 X 13 inch casserole dish.

For topping stir ingredients together till crumbly. Spoon over potato mixture. Bake at 350 for 35 minutes.

Enjoy!!

Verla,.Il (09:25:04) : Submitted by: Janet
CookieRecipe.com

Mix ingredients in a wide mouth quart size jar, just like sand
art that kids make today.

5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

1 Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or liter sized jar
layer the ingredients in the order given. Starting with the flour and salt mixture
and ending with the walnuts.

2 Attach a decorative tag to the out side of the jar with the following directions.
Sand Art Brownies

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch
square baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just
combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175
degrees C) for 25 to 30 minutes. Enjoy!
Makes 1 -9x9 inch pan

Verla,.Il (09:17:48) : Gourmet Cookie Mix in a Jar

1 c. flour
1/2 tsp baking powder
1/2 tsp. soda
1 1/4 c. rolled oats
1 milk chocolate bar (5.5 ounce)
1/2 c, white sugar
1/2 c. brown sugar
1/2 c. nuts, your choice
1/2 c. chocolate chips

Mix flour, baking powder. and soda. Pour into jar and pack down.
Mix oatmeal in blender. Grate chocolate bar and mix with oatmeal and pack on top of flour in the jar.
Add brown sugar and nuts and pack down in jar.
Layer the chocolate chips on top.
Put a nice circle of xmas fabric on top of jar and tie with xmas ribbon with the directions attached.

GOURMET COOKIES

Preheat oven to 375 degrees.
Spoon chocolate chips into a bowl.
Spoon brown sugar, nuts, and white sugar into mixing bowl and add 1 stick of margarine and blend well.
Add 1 egg and 1/2 tsp vanilla and mix well.
Pour oatmeal and flour mixture from jar into bowl and mix well.

Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.
Bake 8 to 10 minutes.
Yield 3 dozen.

desserts,.MA (09:12:18) : Pumpkin Cheesecake (for Brownie)

Crust
2 C gingersnap crumbs
3 T sugar
6 T unsalted butter, melted
1/4 c pecans, finely chopped

Cake
1 1/2 c canned pumpkin puree
1 T plus 1 1/2 tsp cinnamon
1 T ginger
2 1/2 t cloves
2 1/2 t nutneg
1 t allspice
2 1/2 lb cream cheese, room temperature
1 1/3 c sugar
1 t vanilla
5 large eggs, room temperature
2 large egg yolks, room temperature

Topping
1 c sour cream, room temperature
3 T sugar

Preheat oven to 375. Mix crust ingredients until well blended. Press into 10" springform pan. Bake 5-7 minutes. Remove and cool.

For cake, mix pumpkin and spices. Set aside. Beat cheese, sugar and vanilla in mixer. Add eggs, 1 at a time, then egg yolks. Add pumpkin mixture and blend until velvety. Reduce temp. to 300. Pour filling over crust. Bake 1 hour and 40 minutes. Let cool completely.

Topping
Mix sour cream and sugar. Heat oven to 350. Spread mixture onto cheesecake. Swirl with carmel (the kind in the squeeze bottle) and make several circles on cheesecake and spider the circles to form spider effect. Refrigerate before serving. Makes 14 to 16 servings.

sandy,wis (08:13:02) :

1 bunch (4 cups)cooked broccoli cut into 1 inch pieces
1 1/3 cups sliced celery
1 jar (2 oz) jar pimientos
1 can(10 oz)cream of mushroom soup
1 cup sour cream
1 tsp salt
black pepper 3/4 cup grated chedder cheese
butter
preparation;
in large bowl,combine broccoli, celery and pimientos,mixing well.
in seperate bowl, combine soup,sour cream,salt and black pepper to taste.mix with broccoli mixture until blended.
turn into 1 1/2 quart greased casserole.sprinkle with cheese.dot with butter.
bake at 350 for 20 to 25 minutes until heated through and cheese is melted.
i put this in a crock pot on low heat and serve when meal is ready.that way i have my oven free for other things.

KellyWA (08:09:22) : Spinach/Artichoke dip

Makes 8 to 10 servings

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon
cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand,
and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch
slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tobasco Sauce
Blue and white corn tortilla chips

1. In a large saucepan, warm the olive oil and butter together over
medium heat. When the butter has melted, add the onion and cook,
stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and
cook 2 to 3 minutes longer, stirring frequently and stopping before the
onion and garlic brown.

2. Sprinkle the flour and continue cooking, stirring continuously, until
the mixture turns a golden-blond color, 10 to 15 minutes. Then,
whisking continuously, slowly pour in the stock until it is smoothly
incorporated. When the mixture begins to simmer, stir in the cream. Let
it return to the simmer. Remove from the heat, add the parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and stir until
thoroughly blended.

3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack
cheese and Tobasco sauce, and stir until the ingredients are thoroughly
combined and the cheese has melted. Transfer to a warmed serving
bowl and serve immediately, accompanied by blue and white corn
tortilla chips.

KellyWA (08:06:58) : HOT BROCCOLI DIP

2 Pkgs frozen Chopped Broccoli
2 Tbls butter
1 roll garlic cheese
1 small onion, chopped
2 stalks celery, chopped
4-6 button mushrooms, chopped
1 can Cream of Mushroom soup

Cook and drain Broccoli, set aside. Cook onion in butter
until tender. Add musroom soup and cheese. Cook and
stir until cheese melts. Add mushrooms and broccoli.
Cook and stir over low heat for 5 mins. longer. If it
thickens too much, add a little milk or water to thin it out.

Serve with Fritos or Pita Chips

Super Spinach Dip

1 10oz pkg chopped spinach, cooked and drained.
1 pkg Knorr Vegetable Soup and Recipe Mix (NOT
SPRING VEGETABLE)
1 16 oz. carton sour cream
1 C. real Mayo
1 can water chestnuts, diced
3-4 green onions with tops, chopped

Mix all ingredients well and chill 2 or more hours.
Sprinkle with chives. Serve in a hollow bread bowl (brush
the bowl with a bit of oil and bake it to prevent
absorption of dip.

serve with veggies, wheat thins, or triscuits!! EASY!!!

Dawn-NYS (04:33:34) : Not really bread, but.... from the archives here.....

White Chocolate Bread Pudding (from The Palace Cafe in New Orleans)
Yield: 8 servings

PUDDING
3 c Whipping cream
10 oz White chocolate
1 c Milk
1/2 c Sugar
2 Eggs
8 Egg yolks
1 Loaf French bread, Sliced 1/4 inch
Pieces and dried in oven
2 tb Chocolate shavings For garnish

SAUCE
8 oz White chocolate
3 oz Heavy cream

Heat the cream in a double boiler and
add the white chocolate; when the
chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan.
Pour 1/2 of the mixture over the bread
and let settle for a while, making sure
the bread soaks up all the mixture.

Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

For the sauce: Gently melt the white
chocolate in a double boiler. Remove
from heat and mix in heavy cream.
Spoon over bread pudding.

Susan,IL (03:25:30) : Lisa's Salsa

Recipe By : Lisa Dalke~~playgroup

7# tomatoes, quartered, cored, skinned and pureed, save juice
1 1/2 # onions, chopped
1 pod garlic
6 med. bell peppers or 12 banana peppers, chopped
6-10 jalapeno peppers, chopped
1/2 c. vinegar
1/3 c. lemon juice
3 T salt
1 T sugar

Combine all in a saucepan. Cook 2-3 hours on low until it reaches desired thickness. Stir occasionally to prevent sticking. Seal in hot water bath for 30 minutes.

That is the recipe as given to me. I do not puree' my tomatoes. I also let it lightly boil for 30 minutes then simmer it for 1-3 hours. I buy big jars of minced garlic and use 4 t. of that which should equal 1 pod garlic.
You could also add cilantro. >I also cook down my halved or quartered tomatoes while I get the rest of the veggies chopped. It seems to thicken it up faster this way. I usually boil for 45 minutes because the home .ec. said it didn't matter if you boil longer than necessary and I like to be a safe canner.

KellyWA (03:02:45) :
As requested by Shawn, OR

Waldorf Salad

3 cups diced apples
1/2 cups walnuts, chopped
1 cup celery, cut in pieces
3/4 cup mayonnaise

Mix apples, celery and nuts and moisten with mayonnaise. Arrange on crisp lettuce leaves and garnish with whole nuts and candied cherries. Serves 6

Mrs..Food/Kansas. (01:28:16) : Creme Brulee

2 cups whipping cream (heavy)
5 egg yolks
1 egg
1 tsp. vanilla
1/2 cup sugar

Place whipping cream on stove and get warm until it is almost ready to boil. Beat sugar and eggs together until thick and yellowy. slowly add the warm cream mixture to the egg mixture and blend. Pour into custard dishes and place in 9 X 13 pan. Put warm water up sides until half way up cups. Bake for one hour at 325. Set out to cool for 30 minutes. PUt in fridge. When ready to serve put light topping of brown sugar and broil under broiler for 30 seconds to one minute.

enjoy!