Recipe: Quick and Easy Recipes Part 1 of 2 (17) - 12-14-99 Recipe Swap (updated)

17 QUICK AND EASY RECIPES - PART 1 OF 2
Recipe Swap - December 14, 1999

RECIPES IN THIS FILE:
Mexican Casserole
Hot Pot Soup
Triple Chocolate Cake
Cow Pies (candy)
Peanut Butter Balls
Fried Yogurt 'Cheese' Patties
Most Excellent Salad Dressing
Crock Pot Pepper Steak
Preacher's Pie
Blackberry Salad
Quick Cherry Turnovers
Quick and Easy Dessert
Chili Chicken Casserole
Pork Chop and Potato Bake
Brocolli -O- Gratin
Chips and Chicken Casserole
The Machine Shed's Baked Potato Soup

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SUNDRIED TOMATO SPREAD
From: kt/mn
Makes 1 3/4 cups

1/2 cup packed sundried tomatoes, softened
2 garlic cloves
1/4 tsp salt
1 cup mayonnaise
1/2 cup sour cream
4 oz. cream cheese, softened
1/2 tsp dried oregano
1/2 tsp dried basil

In a food processor, grind tomatoes, garlic and salt. Add remaining ingredients. Pulse to process. Don't overmix.

Store in refrigerator.

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HOT REUBEN DIP
Source: Doris Chiste
From: CarolB, Fl
Makes 32 servings

Won 1993 First Place Winner. Recipe courtesy of International Horseradish Festival, Collinsville IL.

1 (16 ounce) can Bavarian sauerkraut, drained, squeezed, dried
2 cups shredded Swiss cheese
1 cup mayonnaise
4 packages (2 1/2 ounces each) dried corned beef, finely chopped
1 small onion, finely chopped
2 tablespoons prepared horseradish

Mix all ingredients together in a 1 1/2-quart casserole dish.

Bake in oven 30 to 40 minutes at 350 degrees F. Servewith toasty rye bagel chips or party rye bread.

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PEPPERONI PIZZA DIP
From: Burgundy in Louisiana
Makes 6-8 servings

"You can serve this with bread sticks or, for a fancier look, serve the dip in a hollowed-out large rye bread with the insides cut up and cubed for dipping."

1 jar (28 ounces) spaghetti sauce
2 cups (8 ounces) shredded mozzarella cheese
1/4 pound sliced pepperoni, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 can (2 1/4 ounces) sliced black olives, drained (optional)

In a medium saucepan, combine all the ingredients over low heat. Cook for 25 to 30 minutes, or until smooth and creamy, stirring occasionally. Serve hot.

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CRANBERRY JELLO
Source: Jan
From: Becky, LA

2 boxes (4-serving-size each) black cherry or raspberry jello
2 cups boiling water
1 (16 oz) can whole cranberry sauce, cold (chill in refrigerator overnight)
1 cup chopped pecans
1 cup finely chopped celery
1 (8 oz) can crushed pineapple

Stir in jello into 2 cups boiling water; stir to completely dissolve. Add other ingredients and stir until well mixed.

Pour into serving dish and place in refrigerator until set.

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EGG NOG COOKIES (Borden recipe)
From: mrdjxfour:ky

1 cup butter or margarine, softened
2 cups sugar
1 tsp baking soda
1 cup Borden Egg Nog
1/2 tsp ground nutmeg
5 1/2 cups flour
Egg Nog Icing (optional)

For the dough, beat butter and sugar until fluffy. Add egg nog, baking soda and nutmeg, and mix well.

Gradually add flour, mixing well.

Divide dough in half, wrap in plastic and chill overnight in refrigerator or 2 hours in freezer.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

On floured surface, roll out half of dough to 1/8-inch thickness. Using your floured cookie cutters cut out the desired shapes. Place 1-inch apart on ungreased baking sheets. Continue with the rest of the dough until all is used.

Bake 8 to 10 minutes or until lightly browned.

Cool and then ice* and decorate, if desired. Make sure the cookies are cooled or the icing will melt.

EGGNOG ICING

3 cups confectioners' sugar
1/4 cup butter or margarine, softened
1/3 cup Borden Egg Nog

Make the icing by, beating with an electric mixer, the confectioners' sugar and softened butter until well blended.

Gradually beat in egg nog until icing is smooth. If the icing is too thick add a dash more egg nog; if to thin add a bit more confectioners' sugar.

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MICHELE'S SPINACH CASSEROLE
From: BECKY, LA (MICHELE AUCOIN'S RECIPE)

2 packages frozen spinach, chopped, cooked and drained
2 onions, chopped
1 cup shredded cheese
1 (10 3/4 oz) can condensed cream of mushroom soup
1 cup mayonnaise (my-nez if you're Cajun)
2 eggs
Bread crumbs
Butter or margarine

Combine first 6 ingredients. Place in buttered casserole dish.

Dot top with butter, sprinkle with bread crumbs.

Bake 45 minutes at 350 degrees F (foil may be used for the first 20 minutes.)

*What I've learned from experience:
- I like my onions more cooked than crunchy, so I put some margarine in the casserole dish with just the onions and cook them in the microwave until almost clear. I then add everything else and continue as above.
- I also usually add a few drops of Louisiana hot sauce before cooking. - I often cook the casserole for about 15 minutes in the microwave before adding the bread crumbs. I then add the margarine and bread crumbs and "brown" it in the oven, about 10-15 minutes.
- It also does well when mixed the day before and stored in the refrigerator overnight before cooking.

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MEXICAN CASSEROLE
From: Sandy,TX.

2 lbs. ground beef
1 medium to large onion, chopped, divided use
1 1/2 cups celery, chopped
1 (11 oz) can Green giant Mexicorn, drained
2 cans (10 3/4 oz each) condensed Cream of Chicken soup
2 cans Rotel tomatoes
Tortilla chips
16 oz. cheddar cheese, shredded
1 (4 oz) can sliced ripe olives

In large skillet, brown hamburger; drain if necessary.

Add half of the chopped onion, all of the celery and Mexicorn. Simmer over medium heat, stirring occasionally for about 5 minutes.

While this is simmering, mix the (undiluted) cans of soup and Rotel together in a medium bowl.

To layer casserole, place tortilla chips in bottom of a 13x9-inch baking dish, then top with 1/2 of meat mixture, 1/2 of soup mixture, and 1/2 of the cheese. Repeat layers ending with cheese. Sprinkle top of cheese with black olives.

Bake for 30 to 40 minutes or until hot throughout and most of liquid is absorbed (some liquid is fine, you just don't want it too soupy).

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HOT POT SOUP
From: Sandy,TX.

1 1/2 lbs ground beef
4 cups water
2 cans (8 oz each) tomato sauce
1 (11 oz) can Green Giant Mexicorn, drained
1 (8 oz) pkg curly noodles, uncooked
1 (4 oz) can Old El Paso chopped green chilies
1 cup Old El Paso Thick N' Chunky Salsa
2 tsp. salt
1 1/2 tsp ground black pepper
1/2 to 1 tsp. hot pepper sauce (Tabasco is good)

In Dutch oven, brown hamburger; drain if necessary.

Add remaining ingredients. Bring to a boil; reduce heat and simmer on low for 30 to 45 minutes or until noodles are tender.

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TRIPLE CHOCOLATE CAKE
Source: Holly Hudspeth
From: Becky, LA

1 (2-layer-size) package chocolate cake mix
1 (4-serving-size) package instant chocolate pudding mix
4 large eggs, beaten
1/4 cup oil
1 1/4 cups water
1 cup chocolate chips
1 cup pecans, chopped
Cream Cheese Frosting (packaged or your favorite)

Heat oven to 350 degrees F. Grease and flour a Bundt pan.

Mix (dry) cake mix, (dry) pudding mix, eggs, 1 1/4 cups water and oil. Stir in chips and pecans. Spread in prepared pan.

Bake for about 1 hour or until cake tests done.

Frost with Cream Cheese Frosting.

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COW PIES (candy)
Sandy,TX. (09:18:15) :

1 (12 oz) pkg milk chocolate chips (2 cups)
1 tbsp. shortening
1/2 cup raisins
1/2 cup chopped pecans

In a double broiler, over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat and stir in raisins and nuts.

Drop by spoonfuls onto wax paper. Chill until firm and ready to serve.

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PEANUT BUTTER BALLS
From: mrsfood/KS

1 (16 ounce) box powdered sugar
1 1/2 cups peanut butter
1/2 cup margarine or butter, softened
1 tsp. vanilla
1 (6 ounce) pkg. chocolate chips
2 tbsp. shortening

Combine first 4 ingredients by hand until stiff. Shape into small balls. Place in refrigerator to chill.

WHEN READY TO DIP:
Melt chocolate chips and shortening in double boiler. Insert toothpick and dip each ball 3/4 way in chocolate. Smooth over toothpick hole.

Refrigerate in airtight container.

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FRIED YOGURT 'CHEESE' PATTIES
From: calliope, NY

...very piquant, taste sort of lemony
( to be served warm with a mixed salad, vinaigrette)

Drain a large container of plain yogurt in a sieve lined with a coffee filter, weighed down with a large can of tomatoes for 48 hours.

Wet hands, scoop up and make smallish patties, dredge in dried bread or cracker crumbs, finely ground with some dried herbs

Fry in olive oil till golden brown These are GREAT with a mixed greens salad with celery, apple and scallion and this most excellent dressing, or dressing of your choice.

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MOST EXCELLENT SALAD DRESSING
From: calliope, NY

First make a paste of:
2 tbsp. brown sugar
1 tsp. celery salt
1 tbsp. olive oil
1 tbsp. red wine vinegar
Salt, pepper, basil, (obviously, fresh is best)
At LEAST 1 tsp. of raw garlic, or even roasted garlic.
(I like to mash my garlic in a mortar/pestle with some coarse Kosher salt)

Then whisk in, alternately:
1 tbsp. oil
1 tbsp. vinegar
5 tbsp. oil
1 tbsp. vinegar

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CROCK POT PEPPER STEAK
From: Sandy,TX

2 lbs. round steak
2 tbsp. oil
1 (16 oz) can tomatoes with liquid
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large green bell peppers, cut into strips
1/2 cup cold water
1 tbsp. cornstarch
Cooked rice or noodles (for serving)

Cut beef into strips and brown in oil in skillet. Transfer to crock pot.

Combine tomatoes, soy sauce, onion, garlic, sugar, salt and pepper; pour over beef.

Cover crock pot and cook on LOW for 5-6 hours or until meat is tender.

Add tomatoes and green peppers and cook for 1 hour longer.

Combine the 1/2 cup cold water and cornstarch to make a paste and stir into liquid in pot and cook on HIGH until thickened.

Serve over rice or noodles.

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PREACHER'S PIE
From: MsSanta

1 cup flour
1/2 cup butter or margarine
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (4-serving-size) pkg. instant vanilla pudding
2 1/2 cups milk, divided use
1 (4-serving-size) pkg. chocolate pudding

Combine flour and butter and press into 9x13-inch pan.

Bake at 350 degrees F 20 minutes. Cool.

Cream together cream cheese and powdered sugar. Spread on cool base; set aside.

Beat (dry) vanilla pudding mix with 1 1/4 cups milk. Let set 2 minutes and spread over cream cheese layer.

Beat (dry) chocolate pudding mix with remaining 1 1/4 cups milk. Let set 2 minutes. Spread on top of vanilla pudding layer.

Let stand 15 minutes. Refrigerate leftovers.

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BLACKBERRY SALAD
From: Sandy,TX

1 can blackberries
1 (8 oz.) can crushed pineapple
1 pkg. (4-serving-size each) cherry jello
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
1 cup chopped pecans

Drain blackberries and pineapple, reserving juices. Combine reserved juices and enough water to measure 4 cups liquid. Heat juice mixture to boiling.

Dissolve jello in 2 cups of the boiling juice mixture in a bowl. Stir in remaining juice and drained fruit. Pour into serving dish. Chill until firm.

Blend cream cheese and sugar and vanilla in bowl. Spread over gelatin. Sprinkle with nuts.

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QUICK CHERRY TURNOVERS
Makes 4 servings
From: MsSanta

1 (8 count) can refrigerated crescent roll dough
1 (21 oz.) can cherry pie filling
1/2 cup confectioners' sugar
3 to 4 tsp. water
Confectioner's Sugar Glaze (powdered sugar and water, optional)

Heat oven according to directions on can of dough.

Separate dough triangles, lay out on cookie sheet. Place 2 spoonfuls of cherry filling in center of each triangle; lay a second triangle over the first and crimp the edges with a fork.

Bake according to directions on can of dough (usually 8-10 minutes).

Drizzle with confectioners' sugar glaze, if desired. Serve warm.

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QUICK AND EASY DESSERT
From: MsSanta

1 bag marshmallows
1 pint heavy whipping cream
1 pack (about 1/2 pound) strawberries) or other fruits like peaches or blueberries
3 tablespoons fine chopped mint

Cut the marshmallows to halves and cut the strawberries to small pieces. Mix them in a bowl and pour on the cream (don't whip the cream, you use it as liquid). Add the mint and stir well.

Chill well before serving. It should look like the marshmallows are partly melted into the cream.

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CHILI CHICKEN CASSEROLE
From: MsSanta

1/2 cup flour
1/2 tsp. ground black pepper
1/2 tsp. salt
1 whole chicken, cut up into pieces (or 5 boneless, skinless chicken breasts - for quick i use chicken breasts)
FOR THE SAUCE:
1 cup ketchup
1 cup water
1 cup finely chopped onion
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. soy sauce
1 tsp. chili powder
1 tsp mustard

Shake chicken in flour, garlic salt and pepper. Place in casserole.

Combine sauce ingredients and pour over chicken.

Bake at 375 degrees F for 1 1/2 hours (or microwave on high for 45 minutes), turning at least once.

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PORK CHOP AND POTATO BAKE
From: MsSanta
Makes 6 servings

6 pork chops
Vegetable oil
Durkee Seasoned Salt
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. Durkee Ground Black Pepper
1 (24 oz.) pkg. frozen O'Brien or hash brown potatoes, thawed
1 cup (4 oz.) shredded cheddar cheese, divided use
1 (2.8 oz.) can Durkee French Fried Onions, divided use

Brown chops in lightly greased skillet using vegetable oil. Sprinkle with salt and set aside.

Combine (undiluted) soup, milk, sour cream, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can fried onions. Spoon mixture into 9x13-inch baking dish. Arrange pork chops over potatoes.

Cover and bake at 350 degrees F for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.

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BROCOLLI -O- GRATIN
From: MsSanta

2 pkg. (10 oz. each) frozen broccoli
3 small onions chopped
4 tbsp butter, divided use
2 tbsp flour
Salt and pepper, to taste
1 cup milk
4 oz. cream cheese, softened
2 oz. cheddar cheese, shredded
1 cup bread crumbs

Spray casserole dish

Cook broccoli and onions in boiling water for 3 minutes; drain. Place in a micrwave-safe casserole dish.

TO PREPARE THE CHEESE SAUCE:
In the microwave, melt 2 tablespoons butter. Stir in flour, salt and pepper to taste. Add milk; microwave for 2 minutes. Stir until smooth; microwave for 2 more minutes.

Add cream cheese and stir till smooth. Pour sauce over broccoli and onions. Sprinkle cheddar cheese over sauce.

Melt the remaining 2 tablespoons butter in microwave. Add bread crumbs. Sprinkle over casserole.

Bake in a 350 degree F oven for 30 minutes. Enjoy.

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CHIPS AND CHICKEN CASSEROLE
From: MsSanta
Makes 8-12 servings

1 1/2 cups cooked diced chicken
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup chicken broth
1 cup finely chopped celery
3/4 cup cooked wild rice
1/2 cup slivered almonds
1/2 cup mayonnaise
1 tbsp minced dried onion
1 tsp lemon juice
1/2 tsp salt (optional)
3 hard boiled eggs, sliced
1 1/2 cups crushed potato chips

Combine all ingredients in a casserole dish, using 1 cup of the potato chips. Cover top with remaining 1/2 cup crushed chips.

Bake at 350 degrees F for 30 minutes or until bubbly.

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THE MACHINE SHED'S BAKED POTATO SOUP
From: MsSanta

2 1/2 lbs. baby red potatoes, quartered
1/2 lb. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart water
2 ounces chicken base
1 quart milk
1 tsp. salt
1 tsp. ground black pepper
1 1/2 sticks margarine
6 ounces flour
1 cup heavy whipping cream
1/4 bunch chopped parsley
Garnishes: shredded Colby cheese, fried bacon bits, chopped green onions

Boil potatoes in water for 10 minutes. Drain and set aside.

In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender.

Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do Not Boil.

In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute.

While constantly stirring soup, add the flour and margarine mixture (roux) slowly. Continue stirring soup until thick and creamy.

Stir in potatoes and parsley. Serve while hot.

Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three.