Recipe: Our Holiday Kitchens (22)

recipelink.com Chat Room Recipe Archive
12-23-99 Our Holiday Recipes (22)

KellyWA (08:52:58) : Alcohol Substitutions

Often we're asked what can be used in place of alcohol in our recipes. Liqueurs add a special flavor
to desserts that is difficult to replace, but if you choose to make a substitution, here are some tips.
Note, however, that the flavor will change, and it may take some practice to find the flavor you like
the best.

If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2
tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon
orange extract.

For 2 tablespoons rum or brandy, substitute 1/2 to 1 teaspoon rum or brandy extract for recipes in
which liquid amount is not crucial. Add water, white grape juice, or apple juice, if necessary to get
the specified amount of liquid.

For 2 tablespoons amaretto, substitute 1/4 to 1/2 teaspoon almond extract.

For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.

For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon
chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.

For a 1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur, substitute an
equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding
flavored extract or vanilla extract.

For a 1/4 cup or more white wine, substitute an equal measure of white grape juice or apple juice.

For a 1/4 cup or more red wine, substitute an equal measure of red grape juice or cranberry juice.
Other substitutions include chicken broth, beef broth, vegetable broth, clam juice, flavored vinegars,
fruit juices, apple cider, and nonalcoholic wines. If you use a nonalcoholic wine, you may need to
add a tablespoon vinegar (red or white depending on which color wine is specified) to help cut the
sweetness of the fake vino.

Posted by Joe Ames

Sandy,TX (08:40:06) : JALEPENO BARS

12 eggs, well beaten
1 lb. jalepeno cheese, grated
1 lb. sharp cheddar cheese, grated
7 oz. sliced jalepeno peppers

Combine all ingreients in bowl, mixing well. Pour into greased 9 x 13 inch baking pan. Bake at 300 degrees for 1 hour. cut into 1 inch squares. Serve warm with toothpicks in each square.

KellyWA (07:49:37) : for KT/MN :-)

Quick and easy and delicious!

One of Betsy's recipes previously posted on TKL...

Apple Impromptu

Sift together:

1/2 cup flour
1/2 teaspoon baking powder

Mix in:

1/2 cup sugar blended with 1 tablespoon butter
1 egg
1 teaspoon vanilla

Pour one can of pie filling into an 8" baking dish and cover with the
topping. Bake at 400 degrees F
for 20 to 25 minutes.

Delicious served warm or cooled with ice cream or whipped topping.

KellyWA (06:48:02) : here is another one cooking annie

Posted on TKL by Sharon,N.C. on Monday July 20th
1998 03:55:04 PM

Taurus, We have always boiled our cured hams.It gets alot of the salt out. You could boil it for 1 hour, change the water, boil it another hour. Then drain well. We then bake it for about 30 minutes , or until slightly crispy on the outside.I hope this helps.

mrdjxfour.aka.K.Krin (06:46:19) : Posted by Crissy on 10:20:01 am 3/27/98:

I have several recipes for baking a country ham.(The dry-cured kind) One recipe sounds a little odd so I wonder if I should even try it. The recipe recommends soaking the ham first, then wrapping the ham in a double thickness of foil, placing it in a pan and baking it at 500 degrees for 30 minutes, turn the oven off and letting the ham stay in the oven for 3 hours, Then you turn the oven back on at 500 degrees, and bake the ham for an additional 30 minutes.

KellyWA (06:44:51) : here is one way cooking.annie

Previously posted on TKL byjimS So Calif on Thursday June 25th 1998 01:42:29 PM

Hi:

First of all is it a "Ready To Eat" or "True Country" Ham?

Assuming that it is NOT ready to eat, this is the way I cook them:

This is for approx 8 lb 'Picnic' country style ham aka the front end ham rather than the traditional
ham but the method is the same regardless of type.

'Country' hams are extremely salty as they may be soaked in brine in addition to being salted before
smoking, by adjusting to your ham (weight size) you should end up with a delicious ham, and you
may not go back to the regular -'ready to eat' -- or you may not like it at all!

One thing to remember -- If it is "Not Ready To Eat" - IT IS NOT COOKED!!
It was only salted, seasoned and hung in a smokehouse to cure or hung to dry..

Also if there is any mold on the ham, just scrape it off before cooking, it will have no effect on the
ham itself - once it is finished cooking - mold on these hams is normal or at least not unusual.

BAKED PICNIC HAM

Place the ham in a large deep cooking pot.
Cover with water and heat to boiling.
Boil the ham at a soft boil for 15 minutes per pound plus 15 to 20 minutes for good measure.
Drain the ham and discard the water.
Transfer the ham to a roasting rack, then into a baking pan.
Bake uncovered for 15 miunutes per pound at 325 -- Plus 15 minutes.
Cut off and discard any skin and fat.
Bone, cut and slice the ham for serving the same as you would a regular ham.

KellyWA (04:10:53) : Here is a variety of Raisin sauces...

Raisin Sauce

10 ounce jar red currant jelly
1/2 cup golden raisins
1/4 cup butter (you can use margarine if you like)
2 teaspoons lemon juice
1/4 teaspoon ground allspice

Simply cook all ingredients over medium heat in a
saucepan, stirring occasionally until well blended,
butter melted and sauce is completely heated
through. (This sauce may be on the thin side for
you...if it is simply take 1 tablespoon flour and mix
with a little of the hot sauce to blend, then add to the
whole batch to thicken.)

KellyWA (04:10:53) :Sweet and Sour Raisin Sauce

1 cup brown sugar
1/2 cup hot water
1 cup raisins
2 Tbsp. butter or margarine
4 Tbsp vinegar
1 1/2 tsp. Worstershire Sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. cloves
pinch nutmeg
1 cup currant jelly

Simmer brown sugar and water for 5 minutes. Stir
until sugar is dissolved. Add all remaining ingredients
and cook until jelly dissolves.
Store leftover sauce in a tightly sealed container.
Sometimes the sugar crystallizes a little when it's
refrigerated--just "zap" it in the microwave and the
sugar will re-dissolve!!

KellyWA (04:10:53) :Apple And Raisin Sauce For Ham

1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup

Combine all the ingredients in a saucepan and
simmer until bubbly.

Makes 2 1/4 cups of sauce.

KellyWA (04:10:53) :Raisin Growers Raisin Sauce

1 cup raisins
1 3/4 cups water
1/3 cup brown sugar
1 1/2 Tblsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. dry mustard
1/4 tsp. salt
1 Tblsp. vinegar

Boil raisins in water 5 minutes. Add sugar mixed
with cornstarch, spices, mustard and salt. Cook,
stirring, until thickened. Blend in vinegar. Makes 1
1/2 cups. Serve over sliced ham.

KellyWA (04:10:53) :Raisin Sauce

1/2 cup dark brown sugar
1 tsp. dry mustard
2 tbl. cornstarch
2 tbl. vinegar
2 tbl. lemon juice
1/4 tsp. lemon peel
1 1/2 cups water
1/2 cup raisins

Mix the brown sugar, dry mustard and cornstarch.
Put in a saucepan and slowly add the vinegar. Stir,
Add the lemon juice, peel, water and raisins. Stir
over low heat until it thickens.

KellyWA (04:10:53) :Raisin Sauce

1/2 c brown sugar
1 tb Cornstarch
1 c Apple Juice
1/2 c Seedless Raisins
1 tb butter or margarine

In saucepan, combine brown sugar and cornstarch.
Blend in apple juice (or cider); stir until smooth.
Cook stirring constantly, til clear and thick. Add
raisins, cook 10 minutes to plump raisins. Just
before serving, stir in butter or margarine.

KellyWA (04:09:10) : Noodle Eggplant Casserole

Serves 8 oz. Medium Egg Noodles, uncooked
1 eggplant, peeled and cut into 1/4-inch slices
1/2 cup egg substitute
3/4 cup fine dry bread crumbs
1 16-oz. can low-sodium tomato sauce
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. oregano
1/3 cup grated Parmesan cheese, divided
4 oz. part-skim mozzarella cheese, thinly sliced, divided

Prepare noodles according to package directions. While noodles are
cooking, dip each slice of
eggplant into egg substitute, then into bread crumbs. Coat each side
well. Spray a cookie sheet
with vegetable cooking spray. Place eggplant slices on cookie sheet and
place under broiler for 3
to 4 minutes on each side, or until lightly browned.

Preheat oven to 375-o F. In a medium bowl, combine tomato sauce, garlic
powder, pepper and
oregano.

When noodles are done, drain well. Spray a 2-quart baking dish with
cooking spray. Place a layer
of eggplant in bottom of baking dish. Layer half the noodles, followed
by half the tomato mixture.
Sprinkle half the Parmesan cheese and half the mozzarella cheese on top.
Cover with foil and
bake for 30 minutes. Remove foil and continue baking 15 minutes, until
cheese is melted and top
is lightly browned.

KellyWA (04:06:33) :
Previously posted on TKL by Page on Saturday December 26th
1998
someone BROUGHT to my home that was new and different for me?? I sat and listen to the recipe 3 times to get it right .... it was SOOOOO good! the sauce was
really guess sort of a thing but she said any sauce would do but this one was PERFECT!

Rum Pudding with Liggonberry sauce

Rum Pudding:
2 cups THICK egg nog (not low fat)
1/3 cup sugar
1 envelope knox gelitin
1/4 cup hot water (to melt the getlitin)
1 cup whipping cream whipped w/no sugar
5 TLB (or more) Myer DARK rum really should be
DARK)

soften gell in 1/4 cup water.
heat nog & sugar to a low boil
turn off heat add gel/water
mix up and add rum
cover with seran wrap to prevent it form getting a
film while it cools cool til "just" setting if a film has
developed skim it off and throw away.
fold in Whipped cream
chill til set
serve with sauce

Liggonberry sauce
Rasberry junkett powder -- this is like danish
pudding she said and is in different flavors
liggonberries (in a jar and red hard to find sometimes)
lemon juice to taste

add about 1/3 cup junket powder to 3/4 cup water-- bring to a boil cook till it kind of gets thick less thick than custard add liggonberries -- shole jar (sounded like it would look like but is not crandberries) boil run through a sieve to remove seeds add lemon juice to taste -- should be a LITTLE tart

this was sooooooooo good i can not tell you how much i enjoyed it!

KellyWA (04:01:00) : Here are some crockpot desserts previously posted on TKL~~~

Betsy at TKL (08:01:09 am) :
Baked Stuffed Apples

Recipe By : The Best of Electric Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium red apples -- tart
1 cup light brown sugar
1/4 cup golden seedless raisins
1 tablespoon orange peel -- grated
1/4 cup butter -- softened
2 cups water -- very hot
3 tablespoons frozen orange juice concentrate

Wash, core and stem the apples, but don't peel them. Stand them in a
buttered mold and stuff them with 2/3 cup of the brown sugar, the
raisins and the orange peel. fill the tops of the core cavities with
butter and sprinkle the remaining sugar over the tops. Place the mold
in the slow cooker and pour the hot water into the cooker. Sprinkle the
orange juice concentrate over the apples. Cover the cooker and cook on
Low for 3 to 5 hours, or until the apples are tender.
----------------------------------------------------------------------------
(09:07:28 am) : Title: RICE PUDDING WITH BOURBON
Categories: Desserts, Crockpot
Yield: 1 servings
------------------------DEIDRE-ANNE PENROD--FGGT98B------------------------
3 1/2 c Milk
1 c White Rice; cooked
3 Eggs; slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind; grated
1 ts -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream

Rice Pudding with Bourbon 4 to 6 hours

I make this with leftover rice, but you can start from scratch by cooking
1/2 cup raw rice as directed on the package.

To Cook: Warm the milk and pour it over the rice. Into the eggs, beat the
sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the
egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with
butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl
and stir in the bourbon. Serve the pudding lukewarm with a dollop of
sweetened whipped cream on top. Makes 6 to 8 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
----------------------------------------------------------------------------
(09:13:55 am) : Title: BAKED APPLES (HALL)
Categories: Casseroles, Desserts, Fruits
Yield: 6 servings

6 md Baking apples (to 8)
-- washed and cored
1/4 c Light brown sugar
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Butter or margarine
1/2 c ;Water
1/2 c Whipping cream (opt'l.)
2 tb Powdered sugar
Nutmeg (opt'l.)

Fill centers of apples with sugar; place in crockpot. Sprinkle with
cinnamon and nutmeg and dot with butter. Add water, cover and cook on low
for 7 to 9 hours or on high for 2 1/2 to 3 1/2 hours.

When ready to serve, whip cream until it is stiff and holds soft peaks. Add
powdered sugar, beating in well. Remove apples from cooker and serve each
with a dollop of whipped cream and a sprinkling of nutmeg, if desired.

Variation: 2 tb. each of raisins and nuts can be mixed with brown sugar to
fill the centers of the apples.
----------------------------------------------------------------------------
sal (12:05:59 am) :

Crockpot Rice Pudding with Fruit

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Crockpot Desserts
Fruits

1/2 gallon milk -- * see note
1 cup rice
1 cup sugar
3 tablespoons margarine -- solid
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots OR peaches -- minced
1/4 teaspoon ground cinnamon

* Use half nonfat and half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor. The
cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The
longer it cooks the thicker it will be.
It is important to have the dried apricots minced. Put all ingredients into
crockpot. Stir to blend well. Cover and cook on high 1-1/2 hours, stir once
after about 1 hour. Or, cook on high for the first 30 minutes, turn to low
and cook as long as you desire. Check after the first 2 hours of low cooking
and stir. If rice is not absorbing the milk quickly enough, turn the
crockpot up to high again. Keep cover on at all times.

Crockpot temperatures vary widely among different brands. Only
experimentation can tell you the correct amount of time for cooking in your
crockpot. Rarely will a crockpot recipe fail, though, as the long, slow
cooking process does not require precise timing.
----------------------------------------------------------------------------
Velma, TN (12:48:14 am) :

Pina Colada Bread Pudding

Yield: 10 Servings

1 Loaf unsliced French bread
1 can Frozen Pina Colada drink mix
1 (6 oz) can pineapple juice
1 (12 oz) can evaporated milk
1/2 can Cream of Coconut
3 eggs
1/3 cup Irish Cream or
1/4 cup Light rum
1 cup Golden raisins
1 (8 oz) can crushed pineapple
1 tsp. grated lemon peel

With a sharp knife, peel crust from bread; discard crust or
make into breadcrumbs for use in another recipe. Cut bread
into 1-inch cubes; set aside. In blender or food processsor
fitted with metal blade, combine half of the following ingre-
dients: drink mix, pineapple juice, milk, cream of coconut, and
banana slices. Process until pureed; pour puree into a six cup
bowl. Puree remaining half of liquid ingredients as well as eggs and liqeur,
if desired. Combine both
purees. Combine raisins and crushed pineapple with juice;
set aside. Place about 2/3 of bread cubes in slow cooker;
sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin-
pineapple mixture over bread in slow cooker. Top with re-
maining cubes; then remaining lemon peel and raisin-
pineapple mixture. Pour pureed ingredients in slow-cooker.
Cover and cook on LOW for 6 hours.
Spoon pudding into 8 or 10 dessert dishes and serve hot..
----------------------------------------------------------------------------

KellyWA (03:57:38) :
Title: Crockpot Dressing

Posted to TKL by: Ron Roth on Sunday November 22nd 1998 10:26:53 AM

Crockpot Dressing

1 cup margerine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley
2 (8 ounce) cans sliced mushrooms
1 cup chopped chicken
2 large eggs, beaten
1 1/2 teaspoon salt
1 1/2 teaspoon sage
1/2 teaspoon pepper
3 1/2-4 1/2 cups chicken broth
12-13 cups dry breadcrumbs

Saute onions, and celery in margerine. Mix all ingredients. Place in crockpot and cok on high for 5-6 hours, or on low for 8 hours.

Got this recipe from a church cookbook by a lady who is a very good cook.

KellyWA (03:55:24) : Here is a gravy recipe you can make ahead. This is a
basic pan gravy recipe that can be altered as you need. It can be used with turkey, ham, beef, pork,chicken fried steak, etc. and altered accordingly.

For example: If you don't make this in advance, instead of "butter, oil, or shortening", you can use
drippings from your ham or turkey to make the roux.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
GREAT HOME-MADE GRAVY

To make a dark gravy, brown (1 TBS or more)
of flour in a skillet BEFORE adding oil or
shortening.

Then make a roux (pronounced "roo") by
adding an equal amount of flour and butter,
oil, or shortening to the flour and cooking
it over medium heat in a skillet until well
blended.

(Each tablespoon of roux will thicken
approximately 1 cup of hot gravy, sauce,
or soup.)

You can also use pan drippings instead
of butter, oil or shortening.

If you are using the gravy with beef, use
some of your beef drippings. You can also
fry some bacon and use those drippings.
Include some of the meat left in the
drippings to enhance the flavor
of your gravy.

Once your roux is ready, whisk the roux
into hot broth. You can used canned chicken,
turkey or vegetable broth.

Simmer until thickened and the starchy
taste cooks out. You can also add your
broth to the pan in which you made the
roux; however, add it slowly and stir
continuously until all the broth is added.

If you want the thick country-style gravy
such as is used on biscuits, add milk to
the roux instead of broth. Remember,
however, the milk will lighten the color
of the gravy.

If you are wanting to include mushrooms
in your gravy, saute your mushrooms
before adding them to the gravy. Add
them after adding the broth, however,
if you do not want the mushrooms to
be broken while whisking or stirring
the broth into the roux.

If you want to make your gravy even darker,
you can add a pinch of beef bouillon or
instant coffee. Also, if your gravy becomes too
thin after adding the liquid, thicken it
using left-over mashed potatoes or instant
mashed potato flakes.

Val,.Ca (02:28:51) : Sorry, Betsy, I couldn't resist & it is short!

CHRISTMAS DINNER
Tune: Frere Jaques

Christmas dinner, Christmas dinner,
Gather round, gather round.
Who will get the drumstick?
Who will get the drumstick?
All sit down, All sit down.

Cranberry muffin, chestnut stuffin',
Mincemeat pie, one foot high.
All of us were thinner,
Till we came to dinner.
Me oh my, me oh my!

Tim Treaster

dawn-nys (11:04:52) : Green Bean Sesame Casserole

1 cup sesame seeds
1 pound tender string beans, trimmed and cut in half
1/2 cup minced onion
2 Tablespoons whole-wheat flour
salt
1/2 cup plain low-fat yogur
1/2 cup dry white wine
1 cup grated Gruyere, Swiss or mozzarella cheese
1 Tablespoon butter

Preheat oven to 350 degrees and oil or butter a 2-quart baking dish
or souffle dish.Heat a dry skillet over moderate heat and add the sesame seeds.
Cook, stirring or shaking the pan, until the seeds begin to smell
toasty, about 5 minutes. (They will begin to pop at this point.)
Remove from the heat and transfer to a food processor, blender, or
mortar. Grind to a coarse meal.
Steam the beans for 3 to 5 minutes until crisp-tender. Refresh
under cold water. Toss with the minced onion, flour, salt, yogurt
and wine. Turn into the prepared baking dish and top with the
cheese. Spread the ground sesame seeds over the top and dot with
the butter. Bake for 30 minutes, or until the top browns.

dawn-nys (10:54:29) : LACE COOKIES

1 cup all-purpose flour
1 tsp. cinnamon
1/8 tsp. nutmeg
3/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup light molasses
1 tsp. lemon or vanilla extract

Preheat oven to 325 degrees. Grease and lightly flour baking sheets. Sift and measure flour. Add cinnamon, nutmeg, salt, soda and baking powder. Sift well to mix. Heat butter, sugar and molasses in a 1-quart saucepan over low heat, stirring until it bubbles. Take from heat and cool for a minute. Beat in extract and flour by hand until smooth. Set the pan over a bowl of hot water for five minutes. This keeps the dough warm and pliable without overcooking it.

Drop dough by level teaspoonsfuls three inches apart onto baking sheets. Bake for 10 minutes or until cookies are a reddish brown. Cool a minute or two, then remove with a spatula. While still warm, shape cookies into scoops, scrolls or little ruffled baskets. When cookies are cool and crisp, store in an airtight container with waxed papers between the layers.