Recipe: Off Topic Recipes (8)

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11-28-99 - Off Topic Recipes (8)

Debbie.D.,.AL (10:45:49) : BEEF CHEESE DIP

1 (8 oz.) pkg. cream cheese
1 (2 1/2 oz) jar sliced, dried beef, finely chopped
1/4 cup pecans, chopped
1/4 cup sour cream
2 T. onion, finely chopped
2 T. milk
3/4 tsp. pepper

Unwrap and place block of cream cheese in a 1-qt. glass casserole. Microwave on hgih 45 seconds or 1 minutes, or until cheese is softened. Add remaining ingredients and stir until well blended. Place in the refrigerator until ready to serve. Serve with Wheat Thins, melba toast, or Ritz Crackers.

Becky,.LA (10:44:57) :

SHRIMP/CRAB DIP
Recipe By : BECKY

1 cup sour cream -- 8 oz.
8 ounces cream cheese -- softened
1 cup mayonnaise
1 package party dip mix (Hidden Valley Ranch)
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/2 cup Romano cheese
1/2 teaspoon lemon pepper
1 pound shrimp or crab -- precooked
1 cup cheddar cheese -- grated

Blend first 8 ingredients until creamy.
Stir in shrimp/crab and cheese.
Place in casserole dish.
Bake at 350 degrees until bubbly.
Serve with chips or crackers.

Becky,.LA (10:43:26) :

ARTICHOKE DIP
Recipe By : BECKY

1 cup sour cream -- 8 oz.
8 ounces cream cheese -- softened
1 cup mayonnaise
1 package party dip mix (Hidden Valley Ranch)
1 tablespoon Dijon mustard
1 can artichoke hearts (packed in water) -- chopped

Blend first 5 ingredients until creamy.
Stir in chopped artichoke hearts.
Chill, Serve with chips or crackers.

Becky,.LA (10:42:01) :

SHRIMP MOLD
Recipe By : BECKY
Serving Size : 20

1 can tomato soup
8 ounces cream cheese -- softened
1 envelope unflavored
1/4 cup water
1 bunch green onions -- chopped
3 pounds shrimp -- boiled in crab boil
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1/2 cup celery -- chopped fine
1 teaspoon Cajun seasoning -- (according to taste0
hot sauce -- to taste

Heat in sauce pan-- soup and cream cheese.
Fold in remaining ingredients.
Pour into lightly greased mold( bundt cake pan or big fish mold)
Chill until firm- over night.

Serve on a bed of lettuce with crackers.

KellyWA (09:26:35) :

Texas Hot Sauce by: Paul Suto
This is a Hot Dog Sauce perfected by me in 1955. It is a must at family
picnics. To Serve: Grill hot dog, toast or steam bun. With hot dog in bun,
spoon chopped onion over, 1 slice dill pickle, a good amount of horseradish
mustard, and a generous amount of Texas Hot Sauce. Enjoy.

4 tablespoons vegetable oil
1/2 pound ground pork
1/2 pound ground beef
2 hot dogs, finely diced
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon browning sauce e.g. Gravy Master(tm)
1 teaspoon browning sauce e.g. Recipe Bouquet(tm)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
8 cups water
3 teaspoons paprika
1 tablespoon chili powder
4 teaspoon ground cinnamon
1 teaspoon dried parsley
1 1/2 cups dry breadcrumbs

1. Heat oil in a large skillet over medium heat. Add onion and garlic and
cook until soft.
2. Stir in beef and pork and cook, stirring frequently until brown.
3. Reduce heat to medium-low and stir in hot dogs. Saute for 3 to 4
minuets. Drain off any excess fat.
4. Stir in the browning and seasoning sauce, browning sauce, pepper, salt,
tomato paste and water. Bring mixture to a boil. Lower heat and simmer for
1 hour, uncovered. Stir occasionally.
5. Stir in the paprika, chili powder, cinnamon and parsley. Taste and
adjust seasoning, if necessary. Simmer for 10 minutes. Remove from heat and
let cool.
6. Using a hand held mixer blend the bread crumbs into the sauce and it's
ready to serve!

KellyWA (05:44:25) :

Stollen by Gail Lang
Stollen is a traditional German Christmas cake. This particular recipe was translated from Werner's handwritten recipe logs handed down from his master. It is an old, cherished recipe from the heart of Germany that is now enjoyed worldwide, particularly in South Carolina if you happen to be the lucky recipient of a gift baked by Werner or me.

1/2 pound live yeast 29 ounces raisins
pinch sugar
1/2 quart milk 1 1/4 pounds bread flour
29 ounces diced fruit
9 1/2 ounces almonds
9 1/2 ounces walnuts
** can substitute any
combination of nuts
--------------------- 1 pint each brandy & rum
3/4 ounce salt 1 ounce almond flavoring
11 ounces sugar 1/2 ounce each of anise
11 ounces butter & orange flavorings
----------------
(can use 1/2 butter flavored Crisco) 2 tsp mace & 1 Tbsp cinnamon
1/3 pint eggs (4 lg) 1 C sugar & 1 Tbsp vanilla
----------------
1 lb butter
2 3/4 pounds bread flour 1 C powdered sugar
3C sugar & 2 Tbsp vanilla

DAY # 1

Chop nuts in small pieces. Combine fruit and nuts in a container with a tight fitting lid that can be turned upside down while the fruit is setting to prevent any moisture loss and to better mix the flavors. Combine brandy and rum, anise, orange and almond flavorings and add water to make 1 pint. Add liquid mixture to fruit and nuts mixing well. Seal container and turn upside down if practical. Let set for 3 days before continuing with recipe. It is important to let the mixture set properly or the raisins will burn when cooking.

Prepare coating for when bread is done. Mix 3C sugar, 1C powdered sugar
and 2Tbsp vanilla. Let set the next couple of days to become crumbly.

DAY #4

Very slowly warm yeast and a pinch of sugar in the milk to 85o. Mix 1 pound bread flour with yeast mixture to make a sponge. Let set until it falls when you touch it with one finger.

Mix in salt, 3/4 pounds sugar, butter & eggs. Mix well. Add remaining flour and work to a very stiff dough. (You will get extra moisture from the fruit & nut mix). It should come loose from your hands. Work well. Let rise again.

Separate dough into 8 equal sections (approximately 3/4 lbs each). Separate fruit into 8 bowls, approximately 1lb each. Mix fruit and nuts in to dough one section at a time. Dough must not be worked too much after the fruit and nuts are added or it will darken in color, although the flavor will not be affected.

Roll into shape like a long egg. Each loaf should be approximately 2 pounds each. Let set a few minutes. Roll out each of the 4 sides leaving a square with a lump in the middle. Roll pin just in the middle of the lump to make a ditch. Brush heavily in ditch with melted butter. Put in cinnamon and sugar mix. Fold 4 flat sides up and seal over top to seal in butter mix. Let rest, but not too long. Stollen should be very heavy, not light like rolls.

Bake at 350o until done, approximately 40 - 45 minutes. Have boiling butter ready when stollen is cooked. Brush over top, sides and bottom well and let soak in. Repeat process 4 - 5 times to seal in flavors and moisture. When last coat has just soaked in, but is still moist, roll stollen in coating mixture of sugar, powdered sugar and vanilla. Coat well and shake off excess coating.

Let stollen cool for 24 hours, then wrap well and seal in aluminum foil. Stollen must be cooled completely before wrapping or it will get moldy. Stollen should set for 1 - 2 weeks prior to eating to allow the flavors proper time to mix through out the loaf. If you are not planning to use it in the next few weeks, freeze immediately after wrapping and take out 1 - 2 weeks prior to use.

*Yield: 8 loaves

KellyWA (05:40:30) : for mary

Christmas Stollen

1/2 cup raisins
1/2 cup mixed candied fruit, chopped
2 tablespoon brandy
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup cottage cheese
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
2 tablespoon melted butter
1 1/2 cups powdered sugar
2 tablespoons milk
whole candied cherries
whole almonds

Combine first three ingredients and let stand at room temperature for 1 hour.
Combine next 8 ingredients. Cut in butter with food processor or mixer until mixture resembles coarse meal.

Process cottage cheese in food processor or blender until smooth. Add
cottage cheese, eggs, vanilla, raisin mixture, and walnuts to dry ingredients. Stir until
moistened. Shape dough into big ball. Turn dough out on floured surface and knead until
smooth (2 minutes), adding more flour if necessary. Roll dough to form oval about 12 x 8
1/2-inches. Brush dough with 1 tablespoon melted butter. Fold long side of dough over to within about 1 1/2 inches of the opposite side. Place on parchment-paper-lined baking sheet. Bake at 350 degees for about 45 minutes or until lightly browned. Brush with remaining melted butter. Transfer stollen to wire rack to cool. Combine powdered sugar and milk. Stir until smooth. Drizzle over cooled bread. Garnish with candied cherries and almonds. (Makes 1 loaf)