Recipe: Off Topic Recipes (6) 12-29-99

mry2kdj:ky:
Posted by: Hobbs (Repost) on Thursday July 1st 1999 03:02:50 PM

Here is a non-alcoholic fondue recipe that was previously posted on TKL. It calls for crab in the cheese fondue but I am sure you could leave out the crab if you wish.

Crab Cheese Fondue

So simple, yet so delicious

2 jars (5 ounces each) sharp process cheese spread
2 packages (8 ounces each) cream cheese, softened
2/3 cup milk
1 teaspoon Worcestershire sauce
2 cans (6 1/2 or 7 1/2 ounces each) crab meat, drained and flaked

In medium saucepan combine cheese spread,
cream cheese, milk and Worcestershire sauce.
Heat over low heat, stirring until smooth
and blended. Add crab and heat through.
Serve warm in chafing dish, accompanied
with French bread cubes for dipping.
Makes about 4 cups

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mry2kdj:ky: BREAD POT FONDUE

1 firm round loaf of bread (1-1/2
lbs., 8"-10" in diameter)
--FILLING:--
2 c. (8 oz.) sharp shredded
cheddar cheese
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. diced, cooked ham
1/2 c. chopped green onion
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted raw vegetables for dipping*

*Broccoli, pepper strips, cauliflower, celery, carrot sticks,
mushroom caps.

Slice off top of bread loaf, reserving top. Carefully hollow out
inside of loaf with small paring knife, leaving 1/2" shell. Cut the
removed bread into 1" cubes, about 4 cups, reserve. To make filling,
combine cheeses and sour cream in bowl; stir in ham, green onions and
Worcestershire sauce. Spoon filling into hollowed loaf; replace top.
Wrap loaf tightly with several layers of foil; set on cookie sheet.
Bake at 350 degrees for 1 hour 10 minutes or until filling is heated
through. Meanwhile stir together bread cubes, oil and butter. Arrange
on a separate cookie sheet. Bake at 350 degrees turning occasionally for
10 to 15 minutes or until golden brown. Remove filled loaf from oven;
unwrap and transfer to platter. Remove top from bread. Stir filling and
serve with toasted cubes and vegetables as dippers.

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mry2kdj:ky: Posted by: kt/mn on Monday February 1st 1999 01:45:48 PM

I hope! How much pastry you use depends on the size of the piece
of Brie. Each box of Pepperidge Farm pastry sheets usually comes
with 4 recipes enclosed (they may now be on the inside cover, but
they used to be on a single long sheet in the box) and usually
one of those recipes is for a variation of pastry wrapped Brie.
You may be able to determine how much you will need from reading
that recipe. The hard stuff on the outside of brie is the rind,
it is edible. Some people don't like it, some (like myself) do.
Don't cut it off. The outside pastry after it is baked will be
golden browned & crisp, when you slice into the baked brie, it will
be soft & runny, but not the rind, so people will be able to just
scoop the brie w/o the attached rind if they choose to do so.

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mry2kdj:ky: Posted by: from cheryl on Sunday December 13th 1998 12:48:18 PM

This is actually Barbequed Brie because it comes from my cottage life cookbook

In winter cook 350 for l0 to 15 min, until cheese just starts to bulge around edges.

1 Tbsp lemon juice
1 Tbsp veg. oil
1/2 red pepper, finely diced
1 Tbsp fresh parsley finely chopped
1 clove garlic, minced
1 tsp, dijon
black pepper
an 8 ounce wheel of camembert or brie
crackers or french bread

Combine all ingredients except cheese and bread. Place cheese in small shallow glass dish and poke it full of holes with a fork. Pour marinade over. cover and let sit in refrigerator two hours or overnight.
Place on foil on heated grill and cook l5 min or inside in oven 350 for l0 to l5 min.

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mry2kdj:ky: Posted by Peggy, WA on 11:43:55 pm 1/20/98:

Brie En Croate
(5 servings)

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 tb Milk

Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown.

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Marie/ME:

1 (1 1/2 lb) london broil cut into little bite size pieces
One 32 ounce can of tomatoes smooshed between fingers (fun)
4 bayleaves
4 beef bouillion cubes
little garlic powder
ground pepper
carrots grated (so kids won't see them)
4-5 hand fulls of macaroni

saute a little oil in large pot and add and brown beef (I used deer), if their is alot of fluids add the bouillion cubes and bay leafs..add one inch of water and stir for a few minutes..cook for ten minutes and add alot of water-3 quarts....cook for thirty minutes and add spices...I use a chopper for the carrots and make them real small..add those too...cook for twenty minutes and add gravy master and tomatoes....add pasta of your choice and a little more gravy master....it is so good....make sure their is alot of liquid to get all the good flavor-make ABM French Bread to dip in broth.