Recipe: Our Holiday Kitchens (19)

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12-24-99 - Our Holiday Recipes (19)

KellyWA (04:54:33) :
For Fleigh/WA
(This looks like home-made 'egg nog' icecream to me :-) What do you think?)
I have not tried this, I found it on the web.HOKEY POKEY (HOMEMADE ICECREAM)
Into a bright and perfectly clean basin put 1 pound of
fine sugar and 1 dozen eggs; mix these well together;
then add and stir in 2 quarts of fresh cream or milk, 1
spoonful of salt and 1 tablespoonful of extract of
vanilla; set the mixture on the fire and stir constantly
till it thickens, but not curdles; strain into an earthen
pan, cool, and stir into it 1 ounce of gelatin, dissolved
in milk or water; now pour it into the freezer and work
slowly during the whole process till it becomes well
frozen; then remove the dasher and pack the cream
firmly in brick molds and bury them in ice and salt
until the cream is thoroughly frozen and hard; then
turn them from the molds in the usual way and keep
them in the ice cave or in a can imbedded in ice, or it
may be cut with a knife, dipped in warm water, into
suitable squares, wrapped in waxed paper and put in
boxes and kept in the ice cave ready for sale.

MsSanta (12:35:11) : bean-cakes recipe

Date: Sun, 10 Apr 94 16:00:46 CDT
From:

SPICY BLACK BEAN CAKES

1 small onion, chopped
3 cloves garlic, minced
1 tbs water
2 large scallions, sliced
4 oz. can diced green chiles
2 tomatoes, peeled, seeded and diced
2 tbs chunky salsa
7 oz. box instant black beans
1 cup boiling water

optional garnishes: shredded lettuce, diced tomatoes, sliced black olives,
nonfat sour cream

Lightly spray a skillet with nonstick cooking spray. Saute onion and garlic in
1 tbs water over medium-high heat until water evaporates and vegetables begin
to brown. Toss in scallions, chiles with liquid, tomatoes and salsa; mix well
and turn off heat.

Add beans and boiling water to skillet. Mix well, scraping the veggie mixture
up from the bottom of the skillet. Allow to stand until beans have absorbed
liquid, about 10 minutes. Form into 6 patties.

Spray clean, heated skillet with nonstick cooking spray and add patties. Saute
until patties are crisp on one side; turn and saute other side.MsSanta (11:57:53) : Previously posted on TKL by
May on Monday January 4th 1999

I roasted my prime rib this way on Christmas and after 25 years of cooking
prime rib this was the BEST one I have ever made. I will neve cook a rib roast
any other way.

Rib Roast

Here is something wonderful: Your rib roast at room temp. Spike it with thin tiny slices of garlic. Get a Dutch oven or a large cast-iron skillet. Brown the meat on all sides and put into a 225-degree (yes, 225) oven. Plan on 40 minutes per pound. For the first hour, nothing much happens - it looks a little dry. The second hour it gets somewhat grey. The third hour (considering that you have about a 6.5pound roast) you begin to smell the roast. Now, you are in the dangerous area. You should have a meat thermometer in the roast or be willing to test it every 15 minutes or so.

MsSanta (11:37:27) : FIG PUDDING

1 lb. figs
1/2 lb. butter
1 loaf of bread
4 eggs -- separated
1 lb. sugar
1 pt. milk
SAUCE:
3 tbsp. butter
1 box confectioners sugar
1 tsp. vanilla Grind figs, melt butter, simmer together 15 minutes, then cool.
Crumb bread, add milk and sugar. Separate eggs. Add beaten yolks
to bread and milk mixture. Cool figs; add to bread mix. Add beaten
egg whites. Cook in a well greased double boiler for 3 hours.
Cream together ingredients for sauce and serve over pudding

MsSanta (11:35:48) : Coffee & Fig Pudding
Categories: Desserts
Yield: 5 servings

1 c Cut-up stewed Ca. dried figs
1 tb Hot water
1 tb Instant coffee
2 1/2 c Milk
2 Eggs
2/3 c Sugar
1/2 ts Salt
3/4 c Cooked rice
1 ts Vanilla
1 c Heavy cream; whipped,
-- sweetened, and
-- vanilla-flavored

With scissors, snip off stems of stewed figs. Cut figs into small pieces.
Combine hot water and instant coffee. Add to milk. Beat eggs lightly
with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently
into buttered pudding dish. Bake in moderate oven (350 F.) for about 30
minutes or until almost "set". Serve warm, with whipped cream, and
garnish with a whole fig. Serves 5 or 6 generously.

MsSanta (11:34:20) : Bread And Fig Pudding
Recipe By : Wendy Campbell

figs
75 g sugar
bread with crusts removed
225 ml milk
4 eggs (lightly beaten)

1. Dice figs into small pieces and set aside.

2. Make a custard by heating the milk and pouring it onto the eggs and
sugar. Cook until mixture is just thick enough to coat the spoon.

3. Dip crustless slices of bread for a second in milk; put a layer into a
pudding dish (casserole), cover with the figs and pour over enough custard
to cover. Repeat until dish is full; making sure there is enough for the
bread to be totally soaked.

4. Cover dish and bake until custard is set (I suggest 180 C for about an
hour but keep checking).

5. Serve warm with hard sauce.

MsSanta (11:33:04) : CHRISTMAS FIG PUDDING

8 oz figs
3/4 c. margarine or butter
3/4 c. sugar
1/4 c. molasses
3 eggs
4 slices bread
1/2 c. cream sherry or concentrated
orange juice
1 tsp. cinnamon
1 tsp. vanilla
1 mold or coffee can
FOAMY SAUCE:
1 pt. heavy cream
1 c. powdered sugar
1 tsp. vanilla extract
1 tsp. brandy extract

Stew figs for about 20 to 30 minutes, drain off liquid then chop
figs. In large bowl, cream margarine or butter with sugar. Add eggs
and vanilla and beat until smooth. Fold in molasses and crumbed
bread, fold in cinnamon, sherry and figs. Grease mold or coffee can
and sprinkle sugar all over the inside. Pour in the fig mixture to
all most to the top of mold. Cover with tin foil. Place on a rack
in a pan of water. The water should come up to the middle of the
mold, cover pan. Bring water to a boil. Reduce heat to medium or
medium low and steam for 3 hours. Then remove from pan and cool on
rack. When cooled, wrap in foil and place in refrigerator until
just before serving. Warm in the oven before serving. Serve with
hard sauce or vanilla ice cream. In mixing bowl, beat with an
electric mixer the heavy cream until almost stiff. Beat in sugar
and extracts and serve on the pudding.

MsSanta (11:29:14) : BAKED FIG PUDDING
Source: Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

Yield: 14 servings

1/2 cup of butter
2 eggs
1 cup molasses
2 cups finely chopped figs
1/2 teaspoon grated lemon rind
1 cup buttermilk
1/2 cup broken black walnut meats (optional)
2 1/2 cups all-purpose flour (Sift before measuring.)

Resift with:

1/2 teaspoon soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

* NOTE: One teaspoon ginger may be substitued for the cinnamon and nutmeg.

Preheat oven to 325 degrees F. Beat butter until soft. Add eggs and molasses and beat until fluffy.
Add figs, lemon rind, buttermilk and walnuts. Stir the sifted dry ingredients into the pudding mixture.
Bake in a greased 9-inch tube pan for about 1 hour. Serve hot with Brown Sugar Hard Sauce,
Sabayon Sauce or Hot Wine Sauce.

MsSanta (10:51:35) : Turkey Cooking Times
(In 325 F or 160 C oven)

~~~Weight~~~~~Unstuffed~~~~~~~Stuffed

10-18 pounds...3-3 hrs...3 -4 hours

18-22 pounds..3 -4 hours...4-5 hours

22-24 pounds...4-4 hrs....4 -5 hours

24-29 pounds...4 -5 hrs...5 -6 hoursMsSanta (10:38:19) :
Here is a vegetarian recipe for corn meal gravy:

Corn Meal/Yeast Gravy (yields 4 cups)

3 cups water
1/2 cup cornmeal
2 Tbs tamari (or soy sauce)
1 onion, diced
2 scallions, diced
2 Tbs tahini or peanut butter
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp basil
1/2 teaspoon oregano
1/2 tsp sea salt

Place the water in a medium sized saucepan; bring to a slow boil over medium heat. Add the Cornmeal, tamari, and seasonings, stirring well; add onion, scallions, and nut better. Cook mixture for 5 minutes. Add nutritional yeast and stir well. If this gravy is too thick, add more water. For a creamier consistency, blend gravy for 30 seconds and reheat.

MsSanta (10:33:22) : Baked Apples

6 baking apples
1/4 cup walnuts, chopped
1/2 cup raisins
1 1/2 cups apple juice
1 teaspoon cinnamon

Wash and core apples, remove peel from top 1/8th of each apple. Place apples
in a baking dish. Combine walnuts, raisins and cinnamon, fill center of each
apple with nut mixture. Pour apple juice around apples, cover loosely with
aluminum foil and bake 20-25 minutes in 350 degree F. oven, remove foil and
bake 10 more minutes or until tender.

MsSanta (10:32:36) : Almond Angel Kisses

3 egg whites
1/4 teaspoon cream of tartar
2 tablespoons frozen apple juice concentrate
1 drop almond extract
1 1/2 cups ground almonds, unsalted

Beat egg whites until foamy. Gradually add cream of tartar, beating until
stiff. Beat in apple juice concentrate. Add drop of extract. Gently fold in
nuts. Drop by teaspoons to form kisses on cookie sheet lined with baking
parchment. Bake at 325 degrees F. until lightly browned, 10-15 minutes. Cool
completely before covering.

Note: Walnuts and a dash of cinnamon may be substituted for almonds and
extract.

MsSanta (10:30:48) : LIGHT AND FRESH CRANBERRY PECAN PIE

---------CRUST------------------
2 tb Corn oil margarine, melted
1 c Graham-cracker crumbs
- (14 squares)
2 tb Sugar
1 tb Non-fat milk

------------FILLING-----------------
1 oz Semisweet chocolate
- (2 squares)
1/2 c Corn oil margarine
2 c Fresh cranberries, rinsed
1/3 c Brown sugar, firmly packed
1/3 c Chopped pecans
1 tb Sherry or brandy
2 Egg whites
Pinch of salt
2/3 c Sugar
1 c Unbleached all-purpose flou

-------------GARNISH---------------
1/4 c Flaked coconut
1/4 c Whole pecans

Heat oven to 325 degrees. To make crust, combine melted margarine, crumbs
and sugar in a small bowl. Stir in milk to moisten. Press firmly in
bottom of 10-inch pie pan sprayed with non-stick vegetable coating.

Melt chocolate and margarine over very low heat. Spread berries evenly over
crust; sprinkle with brown sugar, chopped nuts and liquor. Beat egg whites
and salt until frothy. Continue beating and gradually add sugar.

Stir melted mixture and flour into egg whites, pour over cranberries.
Sprinkle with coconut, decorate with pecans.

Bake until center does not wiggle, 40 to 50 minutes. Serve warm. Makes 12
servings.

MsSanta (10:29:34) : Cocoa-Banana Frozen Dessert

4 very ripe bananas
4 heaping teaspoons of pure, unsweetened cocoa powder
1 teaspoon pure vanilla extract
Two tablespoons dark rum or real maple syrup (optional) .
Peel the bananas and place in the food processor along with the cocoa
powder. Add the vanilla extract and the rum, blend until very smooth.

Pour into individual cups or small bowls and freeze until just frozen.

MsSanta (10:28:27) : Frozen Strawberry Shortcake Squares

1 Tub(8oz.) nondairy whipped topping,thawed
1 pint(2cups) strawberry frozen nonfat yogurt,softened
1 pkg.(4 serving size) strawberry
flavor sugar-free low calorie gelatin
4 cups cubed fat free pound cake

In large bowl,stir whipped topping
yogurt.and gelatin until smooth.
Stir in cake cubes. Spoon into 8"
square pan. Freeze 3 hours or until
firm. Cut into squares. Store leftover
dessert in freezer.

MsSanta (10:17:40) : Texas Cranberry - Jalape o Relish
Jalape os and cilantro spice up traditional
Thanksgiving cranberry relish in an unmistakably Lone Star way!

YIELD: Makes about 2 1/2 cups.

1 package (12 oz) fresh or frozen cranberries
1 whole lime
3/4 cup granulated sugar
1 to 2 jalepe o peppers seeded and minced
1/4 chopped cup fresh cilantro

1. Place cranberries in food processor fitted with steel blade;
process until coarsely chopped. Transfer to bowl.
2. Cut lime with peel, into small chunks. Process until finely
diced. Add to cranberries along with sugar and jalape o. Mix in
cilantro. Refrigerate relish several hours to allow flavors to mellow
and blend. Serve chilled or at room temperature as relish to
accompany roast turkey.

MsSanta (10:16:42) : Effortless Gravy With Cranberry Sauce
The addition of store-bought whole-berry
cranberry sauce to a basic recipe for turkey gravy ensures that
first-time gravy makers will end up with a sauce that has both
depth of flavor and color.

YIELD: makes 2 cups

Salt and freshly ground pepper to taste
3-1/2 tablespoons pan drippings from a roasted Butterball
turkey
3-1/2 tablespoons all-purpose flour
1-1/4 cups broth made from the turkey giblets or canned chicken
broth
1/4 cup cream sherry or cranberry juice
1/2 cup whole berry cranberry sauce

1. Put the turkey drippings into a small saucepan and heat over
medium heat. Add the flour, stirring continually with a whisk or
wooden spoon; cook for 1 minute, taking care not to let the flour
mixture brown. Slowly whisk in the giblet or chicken broth to
make a smooth mixture. Whisk in the sherry or cranberry juice
and continue to stir constantly until the mixture comes to a boil
and thickens.
2. Reduce heat to low and stir in the cranberry sauce until
incorporated. Season the gravy to taste with salt and pepper.
Keep warm over very low heat until ready to serve.

MsSanta (10:15:52) : Turkey Gravy With Pan Drippings
Homemade Turkey Gravy with pan drippings
brings the succulent Butterball Turkey juices to bear on this
recipe. No waste with plenty of taste.
YIELD: 4 cups gravy

Butterball Turkey pan drippings
milk or broth
1/2 cup flour or 1/4 cup cornstarch
Butterball Turkey giblets (if desired)

1. Pour Butterball Turkey drippings into 4-cup measuring cup.
Place 1/4 cup fat from drippings back into roasting pan or
saucepan. Spoon any remaining fat from drippings and discard.
Add broth or milk to drippings to make 4 cups.
2. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan.
Gradually blend in liquid until smooth. Bring to a boil, stir and
simmer about 5 minutes. Add finely chopped cooked giblets, if
desired

MsSanta (10:14:59) : Turkey Gravy Without Pan Drippings
To make great tasting gravy ahead of time
try this easy recipe:
YIELD: 3 cups gravy

6 tablespoons butter
6 tablespoons flour
3 cups chicken broth (canned or from bouillon)
salt and pepper to taste

1. In saucepan, melt 6 tablespoons butter and stir in 6
tablespoons flour. Heat and stir until light brown. Remove from
heat. Gradually blend in 3 cups chicken broth or bouillon until
smooth. Bring to boil, stir and simmer about 5 minutes. Season
with salt and pepper