Recipe: Recipe Swap 03-16-98: 35 Recipes - Assorted Recipes (updated)
Recipe Collections35 RECIPES - ASSORTED RECIPES
Recipe Swap - March 16, 1998
RECIPES IN THIS FILE:
Corned Beef and Cabbage
Thin Peanut Brittle
All in One Casserole
Penne with Sun-dried Tomatoes and Chicken
Beet Salad
Spaghetti alla Puttanesca
Spicy Bean Salad (using garlic and crushed red pepper)
Velma's Blueberry Sour Cream Pie with Pecan Topping
Cheap Creole Chicken Gumbo (using chicken thighs, serves 2)
Scalloped Potato and Tuna Casserole
Brandy Alexander Pie (New York Times magazine, 1970)
Old South Bar-B-Q Ranch Hushpuppies
Microwave Corn Pudding
Julian's Cheese Manicotti
Fire and Ice (Jalapeno Ice Cream with Kiwi Sauce)
Aunt Martha's Casserole (lasagna with meat sauce)
Peppers in Sherry
Corn Casserole (using elbow macaroni)
Dandelion Flower Fritters
Irish Soda Bread
M. Ruby's Irish Soda Bread
Irish Soda Bread for Bread Machine
Pecan Bourbon Pie
Falafel (Lebanese)
Butterscotch Candy (Pennsylvania Dutch, 1930's)
Irish Eggs (like Scotch Eggs using mashed potatoes)
Irish Scones
Colcannon
Shamrock Pie (lemon meringue pie using green food coloring)
Baked Pasta with Chicken and Mushroom Filling
Grandma's Sloppy Joes
Creme Brulee
Stuffed Cabbage
Sloppy Joes (1980's)
Sloppy Joes (using chili sauce and beer, 1980's)
CORNED BEEF AND CABBAGE
From: Velma,.TN
Makes 8 servings
2 1/2 lbs. whole corned beef brisket
2 lbs. potatoes, peeled
4 carrots, peeled
1 large onion, cut in wedges
1 cabbage, cut in wedges
1 cup brown sugar
1/4 cup prepared mustard
Simmer corned beef in a large pot of water 2 hours.
Add whole potatoes and onion wedges to boiling water and boil 15 minutes.
Add whole carrots to potatoes and boil 10 minutes.
Add wedges of cabbage and boil another 20 minutes. Transfer beef to a baking dish.
Preheat oven to 350 degrees F.
Combine brown sugar and mustard in a bowl. Spread over top of corned beef.
Bake 30 minutes. Slice and serve with vegetables.
NOTE: Diabetics or persons on low fat diet, should modify this recipe. Defat the broth by using a defatting pitcher (looks similar to a flower watering can, except it is clear), or put the broth in the refrigerator until fat rises to the top solidified, so it can be lifted off. Diabetics should not use brown sugar, so serve the corned beef as a New England Boiled Dinner, serving with some of defatted broth.
THIN PEANUT BRITTLE
Source: Marilyn Wadsworth
"This is the best I've ever had."
3 cups sugar
1 1/4 cups light Karo corn syrup
1 cup water
1 package raw Spanish peanuts
1/4 stick (1/8 cup) real butter
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
Combine sugar, corn syrup and 1 cup water and ook to 250 degrees F over high heat (use a candy thermometer).
Add peanuts. Cook to 300-320 degrees F - this is the tricky part, since the peanut brittle is so hot by now the temperature will keep rising so work fast. I generally begin adding the remaining ingredients about 315 degrees F. This will foam up the brittle - it's supposed to - stir down and pour out onto well buttered trays. At this point allow the brittle to cool just a minute or two. Then take the edges and begin pulling, lift and pull, carefully working all edges. This will give you a wonderful thin brittle.
It really is good. We make it every year and get wonderful reviews. Store is an airtight box so the brittle stays brittle.
ALL IN ONE CASSEROLE
From Velma,.TN
Makes 6 Servings
1 lb ground beef
1 onion, sliced
1 cup diced celery
1 (6 oz) can tomatoes
4 cups shredded cabbage
1 cup bread crumbs
Brown meat in a big skillet. Remove from heat and drain the fat, if any.
Add the onion, celery and tomatoes. Stir until well mixed.
Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs.
Bake, uncovered, for 1 hour at 350 degrees F.
Serve with fried potatoes or fresh bread and a light dessert.
PENNE WITH SUN-DRIED TOMATOES AND CHICKEN
Source: Eric Hunt
Makes 4 servings
"I have made this recipe numerous times. It's a real *CHORE* to make, and as such is a fantastic Saturday evening endeavor with friends. The flavor is wonderful, and the peas are optional (they've never made it into mine![g]) - Appeared during May 1994 sometime in the New York Times, National Edition."
1/4 cup sun-dried tomatoes, not packed in oil
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 tbsp italian seasoning
3 tbsp chopped shallot (one large shallot)
1 1/4 cups chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 oz dried penne
light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tbsp flour
12 oz evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 tsp salt, optional
5 medium black olives, thinly sliced, for garnish
Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 mins, until the meat is no longer pink and the juices run clear.
Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas, and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 mins.
While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 mins, until thickened. Reduce heat to the lowest setting and stir in basil. This is important. Runny sauce mars the effect of the dish.
Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
BEET SALAD
From Velma,.TN
5 1/4 whole beets, trimmed, or use canned ones
2 Tbsp. plus 2 tsp sour cream
1/4 tsp white horseradish
1/4 tsp. Dijon mustard
1 Tbsp, plus 1 tsp. mayonnaise
1 Tbsp. plus 1 tsp. scallions, minced, including some of green tops
1 Tbsp, plus 1 tsp. fresh parsley or dill, chopped (for garnish)
Cook beets in boiling water 35-40 minutes, until tender. Drain and rinse under cold running water to cool. Peel and dice.
Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours.
Before serving sprinkle with parsley or dill.
SPAGHETTI ALLA PUTTANESCA
From J-M,.Me
Makes 4 servings
This is my new most favorite recipe.
1 lb. spaghetti, uncooked
2 cloves garlic (or more)
2 Tbsp. olive oil
1 small hot red pepper, minced
1 red sweet pepper, minced (optional)
6 anchovy fillets, chopped finely
1 cup pitted Kalamata olives, coarsely chopped
2 tbsp capers, chopped
1 lb. meaty tomatoes, peeled and thinly sliced
Salt
1/2 cup chopped fresh parsley (for garnish)
Cook spaghetti in boiling water until al dente.
While pasta is cooking, saute whole garlic cloves in oil, add hot pepper and anchovies.
Add olives, capers and tomatoes. Season to taste with salt. Simmer 10 minutes.
Drain spaghetti and toss with sauce. Sprinkle with parsley.
SPICY BEAN SALAD
From Velma,.TN
1/2 lb. canned pinto beans, drained, rinsed
1/2 lb. canned butter beans or lima beans, drained, rinsed
7 ounces canned cut green beans, drained
1/4 cup red onion, coarsely chopped or sliced into separate rings
FOR THE DRESSING:
2 Tbsp. vinegar
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. sugar
1/8 tsp. crushed red pepper
Combine first 4 ingredients in a bowl.
Combine remaining ingredients in shaker jar and shake well. Pour dressing over salad and toss gently to coat. Cover and refrigerate until serving time.
VELMA'S BLUEBERRY SOUR CREAM PIE
From: Velma,.TN
My favorite recipe - sorry it isn't fat-free or sugar-free
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour (mix in with the sugar)
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
2 Tbsp. sugar
1 1/2 Tbsp. butter
3 Tbsp. finely chopped pecans
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth - about 5 minutes.
Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temp. and time for frozen berries). Remove from oven and sprinkle on topping, and bake 10 minutes more. Chill before serving.
CHEAP CREOLE CHICKEN GUMBO
From J-M,.Me
Makes 2 servings
From my mothers archives. Whole meal serves 2, costs about 3 dollars and can be cooked in less than 1/2 hour.
2 tablespoon vegetable oil
2 tablespoon flour
1 cup frozen okra sliced
1 (14 - 16 oz.) can chicken stock
1 (16 oz.) can whole tomatoes, chopped with juices
1/2 pound chicken (thighs or breast) cut into bite sized pieces
1 teaspoon thyme
3/4 to 1 teaspoon of Tabasco
Hot cooked rice (for serving)
Stir oil and flour over high heat till dark brown. Mix in okra, stock, tomatoes and juices (if desired, the tomato juice can be reserved and added as needed).
Sprinkle chicken with thyme and salt and pepper. Add to pot. Heat till chicken is cooked through, about 10-12 minutes. Add Tabasco to taste (it should be spicy).
Serve gumbo over a mound of rice.
SCALLOPED POTATO AND TUNA CASSEROLE
From Velma,.TN
Makes 6 servings
4 cups thinly sliced peeled potatoes
1/4 cup flour
2 tbsp prepared mustard
2 cups skim milk
1 tsp salt (or to taste)
1/8 tsp ground black pepper (or to taste)
1 (6 oz.) can tuna in water* (or use 2 cans for a richer dish)
1 cup thinly sliced onions
Cook potatoes in boiling salted water 10 minute. Drain.
Meanwhile make sauce from flour, mustard. milk, salt and pepper to taste.
Arrange the sliced potatoes, tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all.
Bake in a moderate oven, 350 degrees F, for 45 minutes.
*You can substitute a can of salmon instead of the tuna
BRANDY ALEXANDER PIE
From CarolB,.FL
Source: the New York Times Magazine, January 18, 1970
Makes 6 to 8 servings
1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar, divided use
1/8 teaspoon salt
3 egg yolks
1/4 cup cognac
1/4 cup creme de cacao
3 egg whites (pasteurized)
2 cups heavy (whipping) cream, whipped, divided use
1 (9-inch) graham cracker crust
Chocolate curls for garnish
Sprinkle the gelatin over the 1/2 cup cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.
Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.
Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.
Garnish with remaining Whipped Cream and chocolate curls.
Note from Carol: I always get TWO pies out of this recipe. I usually freeze one.
OLD SOUTH HUSHPUPPIES
Source: STU_LJMCCLOU to Foodlore/Recipe Exchange
"Food lore says that while making corn bread, fishermen/hoboes, etc., threw bits of cornbread that they had fried in hot fat to their whining, hungry dogs to quiet them. Thus the term "hush, puppies"! Hush puppies are basically a cornmeal based bread, usually with a bit of onion added for flavor, which are shaped into small ovals and deep fried. They are always served with fish dishes in the south. The *best* I ever had were served with local honey (and therefore not as oniony) at the Old South Bar-B-Q Ranch in Clewiston, FL (US 27). I haven't been back there for over 20 years, but I still have the recipe card that I picked up as a teenager!"
1 cup canned tomatoes, drained
1/2 lb onions, ground or finely chopped
1/2 cup buttermilk
1/4 cup catsup
1 small egg, beaten
2 cups flour
1 1/4 cups yellow or white corn meal
3 tsp (1 tbsp.) baking powder
1 tsp salt
1/2 tsp ground black pepper
Oil (for deep frying)
Honey (for serving)
Mix together tomatoes (broken into small pieces), onions, buttermilk, catsup and egg; set aside.
Mix together flour, corn meal, baking powder, salt, and pepper, then mix with the liquid mixture. Batter may be kept in refrigerator until used (several days).
WHEN READY TO FRY:
Drop tablespoonfuls of the batter into deep fat and fry until golden brown. Serve "hot with Florida honey".
I think the tomatoes and catsup are the unusual additions. I have never seen or tasted a similar recipe!
MICROWAVE CORN PUDDING
Beat together:
1 egg
1 tablespoon sugar
1 heaping tablespoon cornstarch
salt and pepper to taste
Stir in:
1 (1 pound) can cream style corn
1 cup milk
Pour in deep glass baking dish. Microwave, uncovered, 5 minutes on HIGH. Stir well. Microwave 5 minutes more or until almost set in middle. Let stand, covered, about 3 minutes.
JULIAN'S CHEESE MANICOTTI
From Terry,Tx
Adapted from source: Cereal Murders by Dianne Mott Davidson
Makes 7 servings
14 manicotti noodles
FOR THE SAUCE:
1 large onion, chopped
4 cloves garlic, pressed or chopped
2 tablespoons olive oil
2 cans (6 oz each) tomato paste
2 tablespoons chopped fresh oregano
1 small bay leaf
1 teaspoon salt
1/2 teaspoon ground white pepper
FOR THE FILLING:
6 large eggs
1 1/2 cups ricotta cheese
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup grated Parmesan cheese
6 tablespoons Butter, softened
1 teaspoon salt
3/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped basil
Preheat oven to 350 degrees F.
Cook the 14 manicotti noodles according to package directions; just until al dente, about 10-15 minutes. Drain and douse with cold water. Set aside.
Saute onion and garlic in oil over medium heat, about 5 minutes. Add tomato sauce and stir. Slowly add 4 paste cans of water. Add seasonings and simmer while you prepare the rest.
Beat ricotta with eggs until combined, add other cheeses and soft butter; stir well. Add salt, pepper and basil.
Fill shells with cheese mixture. Put in 2 buttered 13x9-inch pans. Cover with sauce. Sprinkle more Parmesan.
Bake 20 minutes or until well heated.
This recipe is for those of you who like a little "spice" in your life.
FIRE AND ICE
Source: Treasury of Light Cooking - 3 books in 1
From Nancy,.CA
Makes 6 servings
2 cups vanilla ice cream, ice milk or low fat ice cream
2 teaspoons finely chopped jalapeno pepper
1 teaspoon grated lime peel, divided use
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tablespoon lime juice
1 cup fresh raspberries
TO PREPARE THE ICE CREAM:
Soften ice cream or ice milk slightly in small bowl. Stir in jalapeno and 1/2 teaspoon lime peel. Freeze until firm.
Combine 1 cup water, sugar, and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature.
TO PREPARE THE KIWI MIXTURE:
Place kiwifruit and lime juice in blender or food processor; process until blended. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of spoon. Refrigerate kiwifruit mixture until cold.
TO SERVE:
Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls or footed sherbet dishes. Scoop 1/3 cup jalapeno ice cream or ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.
Aunt Martha's Casserole (lasagna, make ahead)
AUNT MARTHA'S CASSEROLE (LASAGNA)
From Cookie,.NH
This is one of my favorite breakfast foods. hehehe
1 box lasagna noodles (12 noodles)
FOR THE FILLING:
1 (16 ounce) container small curd cottage cheese
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2 handfuls dried parsley flakes
1 medium onion, chopped, divided use
FOR THE MEAT SAUCE:
1 pound ground beef
2 cans (15 oz. each) tomato sauce
1 teaspoon sugar
Bring large pot of water to boil and add 2 tsp salt; bring noodles to boil and cook 10 minutes. Drain.
In large bowl mix cheeses, sour cream, parsley flakes, and half of the onion. Set aside in fridge.
In a saucepan, brown remainder of onion til golden brown. Add meat to the pan and brown well. Add sauce and sugar; simmer about 15 minutes.
Line a casserole dish with foil. Spread half the sauce on bottom of casserole. Make first layer of noodles (6) overlapping evenly. Spread cheese mixture evenly over the noodles. Make second layer of noodles. Put remainder of sauce on top. Refrigerate overnight for best flavor (not necessary)
Bake at 375 degrees F for 35-45 minutes.
PEPPERS IN SHERRY
"Buy a bottle of sherry. Put your peppers in a bottle and cover them with the sherry. The peppers will last for a long time (months) and the sherry will be a great addition to salad dressing.
I wash them and put them in whole -- trim the stems. Then when I want to use the peppers themselves rather than the pepper-flavored sherry, I take them out and deseed them. They seem to last longer that way." - Lyn Belisle
CORN CASSEROLE
From Patti,CO
2 cans (16 oz each) whole kernel corn, undrained
1/2 stick (1/4 cup) margarine
1 cup processed cheese, cubed
1 cup elbow macaroni, uncooked
2 tsp diced onion
Butter casserole dish. Combine all ingredients in dish.
Cover and bake at 375 degrees F for 45-60 minutes, uncover and bake until top is browned. Cool slightly until set.
Dandelion Flower Fritters
DANDELION FLOWER FRITTERS
Source: Vegetarian Times magazine, April 1993
Makes 10 fritters
"This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A."
1 cup whole-wheat flour
2 tbsp olive oil
2 tsp baking powder
1 cup dandelion flowers, clean and unsprayed, pesticide-free
1 pinch salt
1 egg
nonstick vegetable-oil spray
1/2 cup low-fat milk (or water)
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or water and olive oil. Combine with dry mixture. Stir in yellow flowers carefully, taking care not to crush them.
Lightly spray a griddle or frying pan with vegetable oil. Heat until thoroughly warmed. Pour batter onto griddle by spoonfuls and cook like pancakes.
IRISH SODA BREAD
Source: Cookbook USA CD
4 cups flour
1/2 tsp. salt
1 tsp. soda
1/3 cup sugar or 1 tbsp. honey
1 tbsp. caraway seeds
1/2 cup currants
1/2 cup raisins
2 cups buttermilk or milk
1 egg
Mix dry ingredients; then liquid ones. Combine by adding dry ingredients to liquid; work on a board with an additional 3/4 cup flour. Shape into round loaf; slash cross on top; place on greased baking sheet.
Bake for about 45 minutes at 350 degrees G. Thump loaf on bottom; if it sounds hollow, put the water on for tea. You're going to be eating soon, the bread is done!
M. RUBY'S IRISH SODA BREAD
4 cups flour
1 cup sugar
2 to 3 tbsp. caraway seeds
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup raisins or currants
2 tbsp. butter, softened
2 cups milk with 2 tbsp. vinegar (or 2 cups sour milk)
FOR TOPPING:
2 tbsp. melted butter
2 tbsp. sugar
Preheat oven to 375 degrees F. Grease a 9-inch cake pan.
Sift dry ingredients together into a large bowl. Add raisins. Add softened butter and mix together. Add milk and mix. Pour into cake pan. Sprinkle top with melted butter and then with sugar. Bake 15 minutes at 375 degrees. And then bake 50 minutes at 350 degrees.
Irish Soda Bread for Bread Machine
IRISH SODA BREAD FOR BREAD MACHINE
From ellen,.CT
Source: The Bread Machine Cookbook III
FOR 1 (1 LB.) LOAF:
1Tbsp. vinegar
1 cup fat free milk
1 Tbsp. canola oil
1/4 cup plus 1/3 cup raisins, divided use
2 Tbsp. sugar
2/3 tsp. salt
2 Tbsp. caraway seeds
1 1/4 cup bread flour
1 cup whole wheat flour
1 1/2 tsp. yeast
Measure vinegar into liquid measuring cup. Add milk. Load ingredients into bread machine per manufacturer's directions; reserve the 1/3 cup raisins until the mix-in tone on your machine.
PECAN BOURBON PIE
Source: Cooking with Bourbon
3 eggs
1 cup sugar
1 cup dark corn syrup
1 cup chopped pecans
1/4 cup butter, melted
Pinch salt
3 tbsp bourbon
1 (9-inch) unbaked pie crust
Beat eggs lightly, add sugar, melted butter, salt, syrup and pecans. Add bourbon and stir well. Pour into unbaked pie crust.
Bake for 10 minutes at 375 degrees F then reduce oven temperature to 350 degrees F (without removing pie from oven) and continue baking 40 minutes longer or until firm.
FALAFEL (LEBANESE)
Source: Rita Taule
Makes 12 servings
1 lb dried chick peas (soaked in water to cover for 24 hours)
1 medium onion, peeled and quartered
1 medium potato, peeled and quartered
4 garlic cloves
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cayenne pepper
1 tbsp flour
vegetable oil for frying
2 tsp baking soda
Drain chick peas. Run along with the onion, potato and garlic through fine holes of the meat grinder two times.
Add all remaining ingredients except vegetable oil and baking soda; mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours.
WHEN READY TO COOK:
Heat oil for deep frying.
While oil is heating add the baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.
Butterscotch Candy (Pennsylvania Dutch, 1930's)
BUTTERSCOTCH CANDY
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
2 cups sugar
1/4 cup butter
4 tbsp water
1 tbsp vinegar
Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan.
When cool, cut in squares.
IRISH EGGS
Source: Houston Chronicle, March 11, 1998
From Terry,Tx
Makes 10 servings
10 eggs, boiled and peeled
2 pounds peeled potatoes, cooked
3 eggs, beaten
1 tablespoon finely minced garlic
2 tablespoons Dijon mustard
2 teaspoons salt
2 tablespoons fresh chopped rosemary
20 soda crackers, finely crushed
Oil for frying
Dijon mayo
Mash potatoes with beaten eggs, garlic, Dijon mustard, salt and rosemary. Add cracker crumbs; mix well.
Divide potato mixture into 10 portions. Press a boiled egg into each portion, covering entire egg with potato.
Deep fry for 3-5 minutes or until golden brown. Cut in half and serve with a Dijon mayonnaise.
IRISH SCONES
Source: Aine McManus, Gaelic List
Makes 6 scones
1 cup white flour
1/2 teaspoon baking powder
1/4 pound (1/2 cup) butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins), optional
Walnut halves, optional
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough.
Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired.
Bake at 350 to 375 degrees F for 15 to 20 minutes, or until brown. (If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.)
COLCANNON
Makes 8 servings
4 cups hot mashed potatoes (Do Not Use Instant)
3 cups coarsely shredded green cabbage
2 leeks, trimmed, washed and thinly sliced
1/2 cup milk, warmed
6 tbsp. butter, divided use
Salt to taste
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley (for garnish)
Preheat oven to 400 degrees F.
Keep the mashed potatoes warm.
In a large skillet, steam the cabbage and leeks in a small amount of boiling water until tender; drain well.
Using a fork beat the mashed potatoes until fluffy and light. Stir in the milk, 4 tablespoons butter, salt and pepper. Mix well. Add the well drained leeks and cabbage. Spoon into a buttered casserole dish.
Bake for 15 minutes or until top is golden brown.
Remove and make a depression in center. Fill with the remaining 2 tablespoons butter. Garnish with the fresh parsley. Serve piping hot.
VARIATION:
Omit the cabbage and leek. Instead steam-saute 2 cups chopped scallions. This version is sometimes called Champ.
SHAMROCK PIE
From Terry,Tx
Source: Taste of Home magazine
Makes 1 (9-inch) pie, 8 servings
1 (9-inch) pastry shell, baked
FOR THE PIE FILLING:
1 cup sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tbsp butter or margarine
1 1/2 tsp grated lemon peel
5 to 6 drops green food coloring
FOR THE MERINGUE
3 egg whites
1/3 cup sugar
Combine sugar, cornstarch, and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or till thickened. Stir a small amount into egg yolks; return all to pan. Cook and stir 1 minute.
Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust.
For meringue, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling, sealing to the edges.
Bake at 350 degrees F for 10-15 minutes or till lightly brown.
BAKED PASTA WITH CHICKEN AND MUSHROOM FILLING
From Susan/IL
Makes 4 servings
1 box cannelloni or manicotti shells
Chicken and Mushroom Filling (recipe follows)
FOR THE CHEESE SAUCE:
1/2 cup chopped onion
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup shredded mozzarella or swiss cheese
Pinch ground nutmeg
Grated parmesan cheese (for serving)
Cook pasta in boiling, salted water until tender; drain. Rinse in cold water; drain, set aside.
In a saucepan, cook onion in butter or margarine until tender. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.
Stuff cooked pasta shells with chicken and mushroom filling and arrange in greased 7x12x2 inch baking dish. Pour cheese mixture over pasta; Sprinkle with nutmeg.
Cover with foil and bake at 350 degrees F for 25 to 30 minutes, or until heated through. Pass parmesan cheese when serving.
CHICKEN AND MUSHROOM FILLING
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms, chopped
1/3 cup chopped onion
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs, beaten
1/2 cup grated parmesan cheese
In saucepan, combine chicken, bay leaf, and 2 cups water; cover and simmer about 20 minutes or till tender. Remove meat; cool slightly. discard skin and bones. Finely chop or grind chicken; set aside.
In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cool. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff pasta shells.
Grandma's Sloppy Joes
GRANDMA'S SLOPPY JOES
Source: Laura Seese
"Here's one of my favorite recipes that my grandmother makes, for "Sloppy Joes". It's quick, inexpensive, and easy enough for me to manage during the week, after dealing with all the kids!! (For those of you who like things a little spicier, my husband always puts a few drops of a seasoning called "Mongolian Fire Oil" into it. We don't tell Grandma, but it makes it taste really good!!!)" - Laura Seese
18 oz ketchup
1 tsp. mustard
1 tsp. vinegar
4 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. paprika
1/2 cup water
2 pounds ground beef
1 small chopped onion or dry onion flakes
Hamburger rolls (for serving)
Combine all ingredients (except beef, onion and hamburger rolls) in a medium saucepan. Mix and place over low heat, covered, for 15 minutes. Stir occasionally.
While it is cooking, in a large pan, brown the ground meat, draining off any grease. Add the onion; cook until transparent.
Add the sauce to the meat mixture, and let simmer for 15 minutes, stirring occasionally. (You can add more ketchup if short.)
Serve on hamburger rolls.
CREME BRULEE
Source: Russ Wilson
From Susan,IN
Makes 8 servings
1 3/4 cups heavy whipping cream
1 3/4 cups milk
1/2 vanilla bean, split (I used 2 tsp. vanilla extract)
7 egg yolk
2 eggs
1/2 cup sugar
Brown sugar (for topping)
Combine heavy cream, milk and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seed into the milk mixture.
With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam. Divide into 8 small ramekins (about 5 ounces each), set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides.
Place in 325 degree F oven for approximately 25-30 minutes, until just set (trembles slightly). Cover top with brown sugar. Caramelize under broiler.
STUFFED CABBAGE
Source: Cookbook USA CD
Makes 6-8 servings
1 large head cabbage
1 tsp. salt
3/4 cup fine cracker crumbs
2 tbsp. melted butter
1 beaten egg
1/4 tsp. ground black pepper
Choose a cabbage with nice outside leaves. Carefully pull off 6 outside leaves and save.
Shred rest of cabbage. Cook in small amount of water with salt about 15 minutes, or until barely tender. Drain and mix with rest of ingredients.
Put large square of cheese cloth into bowl about size of original head of cabbage. Line with saved cabbage leaves. Pack cooked mixture firmly into leaves, reforming head of cabbage. Gather ends of cheese cloth together and tie firmly on top. Put into deep pot of boiling water with an old sauce dish in bottom of pot to keep bottom of cabbage ball round.
Cook, uncovered, about 45 minutes. Take from cheesecloth bag and serve as whole head of cabbage. Dot with additional butter.
SLOPPY JOES
Source: Good Food magazine, June 1987
From Lorraine.NY
2 tbsp oil
2 medium green bell peppers, chopped
1 onion, chopped
4 clove garlic chopped
1 tsp salt
1/2 tsp ground black pepper
Pinch of thyme
1 1/2 pounds ground beef
1 cup chili sauce
1 cup beer
3 tbsp Worcestershire sauce
1/4 tsp hot pepper sauce
Toasted buns or French bread (for serving)
Heat oil and add green pepper, onion, garlic, salt, pepper and thyme. Cook until tender and remove from skillet; set aside.
Cook beef in skillet.
Add onion mixture, chili sauce, beer, Worcestershire, and pepper sauce. Simmer 10 minutes.
Serve over toasted buns or French bread.
Recipe Swap - March 16, 1998
RECIPES IN THIS FILE:
Corned Beef and Cabbage
Thin Peanut Brittle
All in One Casserole
Penne with Sun-dried Tomatoes and Chicken
Beet Salad
Spaghetti alla Puttanesca
Spicy Bean Salad (using garlic and crushed red pepper)
Velma's Blueberry Sour Cream Pie with Pecan Topping
Cheap Creole Chicken Gumbo (using chicken thighs, serves 2)
Scalloped Potato and Tuna Casserole
Brandy Alexander Pie (New York Times magazine, 1970)
Old South Bar-B-Q Ranch Hushpuppies
Microwave Corn Pudding
Julian's Cheese Manicotti
Fire and Ice (Jalapeno Ice Cream with Kiwi Sauce)
Aunt Martha's Casserole (lasagna with meat sauce)
Peppers in Sherry
Corn Casserole (using elbow macaroni)
Dandelion Flower Fritters
Irish Soda Bread
M. Ruby's Irish Soda Bread
Irish Soda Bread for Bread Machine
Pecan Bourbon Pie
Falafel (Lebanese)
Butterscotch Candy (Pennsylvania Dutch, 1930's)
Irish Eggs (like Scotch Eggs using mashed potatoes)
Irish Scones
Colcannon
Shamrock Pie (lemon meringue pie using green food coloring)
Baked Pasta with Chicken and Mushroom Filling
Grandma's Sloppy Joes
Creme Brulee
Stuffed Cabbage
Sloppy Joes (1980's)
Sloppy Joes (using chili sauce and beer, 1980's)
CORNED BEEF AND CABBAGE
From: Velma,.TN
Makes 8 servings
2 1/2 lbs. whole corned beef brisket
2 lbs. potatoes, peeled
4 carrots, peeled
1 large onion, cut in wedges
1 cabbage, cut in wedges
1 cup brown sugar
1/4 cup prepared mustard
Simmer corned beef in a large pot of water 2 hours.
Add whole potatoes and onion wedges to boiling water and boil 15 minutes.
Add whole carrots to potatoes and boil 10 minutes.
Add wedges of cabbage and boil another 20 minutes. Transfer beef to a baking dish.
Preheat oven to 350 degrees F.
Combine brown sugar and mustard in a bowl. Spread over top of corned beef.
Bake 30 minutes. Slice and serve with vegetables.
NOTE: Diabetics or persons on low fat diet, should modify this recipe. Defat the broth by using a defatting pitcher (looks similar to a flower watering can, except it is clear), or put the broth in the refrigerator until fat rises to the top solidified, so it can be lifted off. Diabetics should not use brown sugar, so serve the corned beef as a New England Boiled Dinner, serving with some of defatted broth.
THIN PEANUT BRITTLE
Source: Marilyn Wadsworth
"This is the best I've ever had."
3 cups sugar
1 1/4 cups light Karo corn syrup
1 cup water
1 package raw Spanish peanuts
1/4 stick (1/8 cup) real butter
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
Combine sugar, corn syrup and 1 cup water and ook to 250 degrees F over high heat (use a candy thermometer).
Add peanuts. Cook to 300-320 degrees F - this is the tricky part, since the peanut brittle is so hot by now the temperature will keep rising so work fast. I generally begin adding the remaining ingredients about 315 degrees F. This will foam up the brittle - it's supposed to - stir down and pour out onto well buttered trays. At this point allow the brittle to cool just a minute or two. Then take the edges and begin pulling, lift and pull, carefully working all edges. This will give you a wonderful thin brittle.
It really is good. We make it every year and get wonderful reviews. Store is an airtight box so the brittle stays brittle.
ALL IN ONE CASSEROLE
From Velma,.TN
Makes 6 Servings
1 lb ground beef
1 onion, sliced
1 cup diced celery
1 (6 oz) can tomatoes
4 cups shredded cabbage
1 cup bread crumbs
Brown meat in a big skillet. Remove from heat and drain the fat, if any.
Add the onion, celery and tomatoes. Stir until well mixed.
Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs.
Bake, uncovered, for 1 hour at 350 degrees F.
Serve with fried potatoes or fresh bread and a light dessert.
PENNE WITH SUN-DRIED TOMATOES AND CHICKEN
Source: Eric Hunt
Makes 4 servings
"I have made this recipe numerous times. It's a real *CHORE* to make, and as such is a fantastic Saturday evening endeavor with friends. The flavor is wonderful, and the peas are optional (they've never made it into mine![g]) - Appeared during May 1994 sometime in the New York Times, National Edition."
1/4 cup sun-dried tomatoes, not packed in oil
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 tbsp italian seasoning
3 tbsp chopped shallot (one large shallot)
1 1/4 cups chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 oz dried penne
light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tbsp flour
12 oz evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 tsp salt, optional
5 medium black olives, thinly sliced, for garnish
Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 mins, until the meat is no longer pink and the juices run clear.
Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas, and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 mins.
While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 mins, until thickened. Reduce heat to the lowest setting and stir in basil. This is important. Runny sauce mars the effect of the dish.
Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
BEET SALAD
From Velma,.TN
5 1/4 whole beets, trimmed, or use canned ones
2 Tbsp. plus 2 tsp sour cream
1/4 tsp white horseradish
1/4 tsp. Dijon mustard
1 Tbsp, plus 1 tsp. mayonnaise
1 Tbsp. plus 1 tsp. scallions, minced, including some of green tops
1 Tbsp, plus 1 tsp. fresh parsley or dill, chopped (for garnish)
Cook beets in boiling water 35-40 minutes, until tender. Drain and rinse under cold running water to cool. Peel and dice.
Combine next 5 ingredients in a serving bowl. Add beets and mix gently but well. Refrigerate 1-2 hours.
Before serving sprinkle with parsley or dill.
SPAGHETTI ALLA PUTTANESCA
From J-M,.Me
Makes 4 servings
This is my new most favorite recipe.
1 lb. spaghetti, uncooked
2 cloves garlic (or more)
2 Tbsp. olive oil
1 small hot red pepper, minced
1 red sweet pepper, minced (optional)
6 anchovy fillets, chopped finely
1 cup pitted Kalamata olives, coarsely chopped
2 tbsp capers, chopped
1 lb. meaty tomatoes, peeled and thinly sliced
Salt
1/2 cup chopped fresh parsley (for garnish)
Cook spaghetti in boiling water until al dente.
While pasta is cooking, saute whole garlic cloves in oil, add hot pepper and anchovies.
Add olives, capers and tomatoes. Season to taste with salt. Simmer 10 minutes.
Drain spaghetti and toss with sauce. Sprinkle with parsley.
SPICY BEAN SALAD
From Velma,.TN
1/2 lb. canned pinto beans, drained, rinsed
1/2 lb. canned butter beans or lima beans, drained, rinsed
7 ounces canned cut green beans, drained
1/4 cup red onion, coarsely chopped or sliced into separate rings
FOR THE DRESSING:
2 Tbsp. vinegar
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. sugar
1/8 tsp. crushed red pepper
Combine first 4 ingredients in a bowl.
Combine remaining ingredients in shaker jar and shake well. Pour dressing over salad and toss gently to coat. Cover and refrigerate until serving time.
VELMA'S BLUEBERRY SOUR CREAM PIE
From: Velma,.TN
My favorite recipe - sorry it isn't fat-free or sugar-free
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour (mix in with the sugar)
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
2 Tbsp. sugar
1 1/2 Tbsp. butter
3 Tbsp. finely chopped pecans
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth - about 5 minutes.
Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temp. and time for frozen berries). Remove from oven and sprinkle on topping, and bake 10 minutes more. Chill before serving.
CHEAP CREOLE CHICKEN GUMBO
From J-M,.Me
Makes 2 servings
From my mothers archives. Whole meal serves 2, costs about 3 dollars and can be cooked in less than 1/2 hour.
2 tablespoon vegetable oil
2 tablespoon flour
1 cup frozen okra sliced
1 (14 - 16 oz.) can chicken stock
1 (16 oz.) can whole tomatoes, chopped with juices
1/2 pound chicken (thighs or breast) cut into bite sized pieces
1 teaspoon thyme
3/4 to 1 teaspoon of Tabasco
Hot cooked rice (for serving)
Stir oil and flour over high heat till dark brown. Mix in okra, stock, tomatoes and juices (if desired, the tomato juice can be reserved and added as needed).
Sprinkle chicken with thyme and salt and pepper. Add to pot. Heat till chicken is cooked through, about 10-12 minutes. Add Tabasco to taste (it should be spicy).
Serve gumbo over a mound of rice.
SCALLOPED POTATO AND TUNA CASSEROLE
From Velma,.TN
Makes 6 servings
4 cups thinly sliced peeled potatoes
1/4 cup flour
2 tbsp prepared mustard
2 cups skim milk
1 tsp salt (or to taste)
1/8 tsp ground black pepper (or to taste)
1 (6 oz.) can tuna in water* (or use 2 cans for a richer dish)
1 cup thinly sliced onions
Cook potatoes in boiling salted water 10 minute. Drain.
Meanwhile make sauce from flour, mustard. milk, salt and pepper to taste.
Arrange the sliced potatoes, tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all.
Bake in a moderate oven, 350 degrees F, for 45 minutes.
*You can substitute a can of salmon instead of the tuna
BRANDY ALEXANDER PIE
From CarolB,.FL
Source: the New York Times Magazine, January 18, 1970
Makes 6 to 8 servings
1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar, divided use
1/8 teaspoon salt
3 egg yolks
1/4 cup cognac
1/4 cup creme de cacao
3 egg whites (pasteurized)
2 cups heavy (whipping) cream, whipped, divided use
1 (9-inch) graham cracker crust
Chocolate curls for garnish
Sprinkle the gelatin over the 1/2 cup cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.
Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.
Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.
Garnish with remaining Whipped Cream and chocolate curls.
Note from Carol: I always get TWO pies out of this recipe. I usually freeze one.
OLD SOUTH HUSHPUPPIES
Source: STU_LJMCCLOU to Foodlore/Recipe Exchange
"Food lore says that while making corn bread, fishermen/hoboes, etc., threw bits of cornbread that they had fried in hot fat to their whining, hungry dogs to quiet them. Thus the term "hush, puppies"! Hush puppies are basically a cornmeal based bread, usually with a bit of onion added for flavor, which are shaped into small ovals and deep fried. They are always served with fish dishes in the south. The *best* I ever had were served with local honey (and therefore not as oniony) at the Old South Bar-B-Q Ranch in Clewiston, FL (US 27). I haven't been back there for over 20 years, but I still have the recipe card that I picked up as a teenager!"
1 cup canned tomatoes, drained
1/2 lb onions, ground or finely chopped
1/2 cup buttermilk
1/4 cup catsup
1 small egg, beaten
2 cups flour
1 1/4 cups yellow or white corn meal
3 tsp (1 tbsp.) baking powder
1 tsp salt
1/2 tsp ground black pepper
Oil (for deep frying)
Honey (for serving)
Mix together tomatoes (broken into small pieces), onions, buttermilk, catsup and egg; set aside.
Mix together flour, corn meal, baking powder, salt, and pepper, then mix with the liquid mixture. Batter may be kept in refrigerator until used (several days).
WHEN READY TO FRY:
Drop tablespoonfuls of the batter into deep fat and fry until golden brown. Serve "hot with Florida honey".
I think the tomatoes and catsup are the unusual additions. I have never seen or tasted a similar recipe!
MICROWAVE CORN PUDDING
Beat together:
1 egg
1 tablespoon sugar
1 heaping tablespoon cornstarch
salt and pepper to taste
Stir in:
1 (1 pound) can cream style corn
1 cup milk
Pour in deep glass baking dish. Microwave, uncovered, 5 minutes on HIGH. Stir well. Microwave 5 minutes more or until almost set in middle. Let stand, covered, about 3 minutes.
JULIAN'S CHEESE MANICOTTI
From Terry,Tx
Adapted from source: Cereal Murders by Dianne Mott Davidson
Makes 7 servings
14 manicotti noodles
FOR THE SAUCE:
1 large onion, chopped
4 cloves garlic, pressed or chopped
2 tablespoons olive oil
2 cans (6 oz each) tomato paste
2 tablespoons chopped fresh oregano
1 small bay leaf
1 teaspoon salt
1/2 teaspoon ground white pepper
FOR THE FILLING:
6 large eggs
1 1/2 cups ricotta cheese
3/4 pound Fontina cheese, grated
1/4 pound mozzarella cheese, grated
1/3 cup grated Parmesan cheese
6 tablespoons Butter, softened
1 teaspoon salt
3/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped basil
Preheat oven to 350 degrees F.
Cook the 14 manicotti noodles according to package directions; just until al dente, about 10-15 minutes. Drain and douse with cold water. Set aside.
Saute onion and garlic in oil over medium heat, about 5 minutes. Add tomato sauce and stir. Slowly add 4 paste cans of water. Add seasonings and simmer while you prepare the rest.
Beat ricotta with eggs until combined, add other cheeses and soft butter; stir well. Add salt, pepper and basil.
Fill shells with cheese mixture. Put in 2 buttered 13x9-inch pans. Cover with sauce. Sprinkle more Parmesan.
Bake 20 minutes or until well heated.
This recipe is for those of you who like a little "spice" in your life.
FIRE AND ICE
Source: Treasury of Light Cooking - 3 books in 1
From Nancy,.CA
Makes 6 servings
2 cups vanilla ice cream, ice milk or low fat ice cream
2 teaspoons finely chopped jalapeno pepper
1 teaspoon grated lime peel, divided use
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tablespoon lime juice
1 cup fresh raspberries
TO PREPARE THE ICE CREAM:
Soften ice cream or ice milk slightly in small bowl. Stir in jalapeno and 1/2 teaspoon lime peel. Freeze until firm.
Combine 1 cup water, sugar, and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature.
TO PREPARE THE KIWI MIXTURE:
Place kiwifruit and lime juice in blender or food processor; process until blended. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of spoon. Refrigerate kiwifruit mixture until cold.
TO SERVE:
Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls or footed sherbet dishes. Scoop 1/3 cup jalapeno ice cream or ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.
Aunt Martha's Casserole (lasagna, make ahead)
AUNT MARTHA'S CASSEROLE (LASAGNA)
From Cookie,.NH
This is one of my favorite breakfast foods. hehehe
1 box lasagna noodles (12 noodles)
FOR THE FILLING:
1 (16 ounce) container small curd cottage cheese
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2 handfuls dried parsley flakes
1 medium onion, chopped, divided use
FOR THE MEAT SAUCE:
1 pound ground beef
2 cans (15 oz. each) tomato sauce
1 teaspoon sugar
Bring large pot of water to boil and add 2 tsp salt; bring noodles to boil and cook 10 minutes. Drain.
In large bowl mix cheeses, sour cream, parsley flakes, and half of the onion. Set aside in fridge.
In a saucepan, brown remainder of onion til golden brown. Add meat to the pan and brown well. Add sauce and sugar; simmer about 15 minutes.
Line a casserole dish with foil. Spread half the sauce on bottom of casserole. Make first layer of noodles (6) overlapping evenly. Spread cheese mixture evenly over the noodles. Make second layer of noodles. Put remainder of sauce on top. Refrigerate overnight for best flavor (not necessary)
Bake at 375 degrees F for 35-45 minutes.
PEPPERS IN SHERRY
"Buy a bottle of sherry. Put your peppers in a bottle and cover them with the sherry. The peppers will last for a long time (months) and the sherry will be a great addition to salad dressing.
I wash them and put them in whole -- trim the stems. Then when I want to use the peppers themselves rather than the pepper-flavored sherry, I take them out and deseed them. They seem to last longer that way." - Lyn Belisle
CORN CASSEROLE
From Patti,CO
2 cans (16 oz each) whole kernel corn, undrained
1/2 stick (1/4 cup) margarine
1 cup processed cheese, cubed
1 cup elbow macaroni, uncooked
2 tsp diced onion
Butter casserole dish. Combine all ingredients in dish.
Cover and bake at 375 degrees F for 45-60 minutes, uncover and bake until top is browned. Cool slightly until set.
Dandelion Flower Fritters
DANDELION FLOWER FRITTERS
Source: Vegetarian Times magazine, April 1993
Makes 10 fritters
"This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A."
1 cup whole-wheat flour
2 tbsp olive oil
2 tsp baking powder
1 cup dandelion flowers, clean and unsprayed, pesticide-free
1 pinch salt
1 egg
nonstick vegetable-oil spray
1/2 cup low-fat milk (or water)
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or water and olive oil. Combine with dry mixture. Stir in yellow flowers carefully, taking care not to crush them.
Lightly spray a griddle or frying pan with vegetable oil. Heat until thoroughly warmed. Pour batter onto griddle by spoonfuls and cook like pancakes.
IRISH SODA BREAD
Source: Cookbook USA CD
4 cups flour
1/2 tsp. salt
1 tsp. soda
1/3 cup sugar or 1 tbsp. honey
1 tbsp. caraway seeds
1/2 cup currants
1/2 cup raisins
2 cups buttermilk or milk
1 egg
Mix dry ingredients; then liquid ones. Combine by adding dry ingredients to liquid; work on a board with an additional 3/4 cup flour. Shape into round loaf; slash cross on top; place on greased baking sheet.
Bake for about 45 minutes at 350 degrees G. Thump loaf on bottom; if it sounds hollow, put the water on for tea. You're going to be eating soon, the bread is done!
M. RUBY'S IRISH SODA BREAD
4 cups flour
1 cup sugar
2 to 3 tbsp. caraway seeds
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup raisins or currants
2 tbsp. butter, softened
2 cups milk with 2 tbsp. vinegar (or 2 cups sour milk)
FOR TOPPING:
2 tbsp. melted butter
2 tbsp. sugar
Preheat oven to 375 degrees F. Grease a 9-inch cake pan.
Sift dry ingredients together into a large bowl. Add raisins. Add softened butter and mix together. Add milk and mix. Pour into cake pan. Sprinkle top with melted butter and then with sugar. Bake 15 minutes at 375 degrees. And then bake 50 minutes at 350 degrees.
Irish Soda Bread for Bread Machine
IRISH SODA BREAD FOR BREAD MACHINE
From ellen,.CT
Source: The Bread Machine Cookbook III
FOR 1 (1 LB.) LOAF:
1Tbsp. vinegar
1 cup fat free milk
1 Tbsp. canola oil
1/4 cup plus 1/3 cup raisins, divided use
2 Tbsp. sugar
2/3 tsp. salt
2 Tbsp. caraway seeds
1 1/4 cup bread flour
1 cup whole wheat flour
1 1/2 tsp. yeast
Measure vinegar into liquid measuring cup. Add milk. Load ingredients into bread machine per manufacturer's directions; reserve the 1/3 cup raisins until the mix-in tone on your machine.
PECAN BOURBON PIE
Source: Cooking with Bourbon
3 eggs
1 cup sugar
1 cup dark corn syrup
1 cup chopped pecans
1/4 cup butter, melted
Pinch salt
3 tbsp bourbon
1 (9-inch) unbaked pie crust
Beat eggs lightly, add sugar, melted butter, salt, syrup and pecans. Add bourbon and stir well. Pour into unbaked pie crust.
Bake for 10 minutes at 375 degrees F then reduce oven temperature to 350 degrees F (without removing pie from oven) and continue baking 40 minutes longer or until firm.
FALAFEL (LEBANESE)
Source: Rita Taule
Makes 12 servings
1 lb dried chick peas (soaked in water to cover for 24 hours)
1 medium onion, peeled and quartered
1 medium potato, peeled and quartered
4 garlic cloves
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cayenne pepper
1 tbsp flour
vegetable oil for frying
2 tsp baking soda
Drain chick peas. Run along with the onion, potato and garlic through fine holes of the meat grinder two times.
Add all remaining ingredients except vegetable oil and baking soda; mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours.
WHEN READY TO COOK:
Heat oil for deep frying.
While oil is heating add the baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.
Butterscotch Candy (Pennsylvania Dutch, 1930's)
BUTTERSCOTCH CANDY
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
2 cups sugar
1/4 cup butter
4 tbsp water
1 tbsp vinegar
Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan.
When cool, cut in squares.
IRISH EGGS
Source: Houston Chronicle, March 11, 1998
From Terry,Tx
Makes 10 servings
10 eggs, boiled and peeled
2 pounds peeled potatoes, cooked
3 eggs, beaten
1 tablespoon finely minced garlic
2 tablespoons Dijon mustard
2 teaspoons salt
2 tablespoons fresh chopped rosemary
20 soda crackers, finely crushed
Oil for frying
Dijon mayo
Mash potatoes with beaten eggs, garlic, Dijon mustard, salt and rosemary. Add cracker crumbs; mix well.
Divide potato mixture into 10 portions. Press a boiled egg into each portion, covering entire egg with potato.
Deep fry for 3-5 minutes or until golden brown. Cut in half and serve with a Dijon mayonnaise.
IRISH SCONES
Source: Aine McManus, Gaelic List
Makes 6 scones
1 cup white flour
1/2 teaspoon baking powder
1/4 pound (1/2 cup) butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins), optional
Walnut halves, optional
Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough.
Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired.
Bake at 350 to 375 degrees F for 15 to 20 minutes, or until brown. (If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.)
COLCANNON
Makes 8 servings
4 cups hot mashed potatoes (Do Not Use Instant)
3 cups coarsely shredded green cabbage
2 leeks, trimmed, washed and thinly sliced
1/2 cup milk, warmed
6 tbsp. butter, divided use
Salt to taste
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley (for garnish)
Preheat oven to 400 degrees F.
Keep the mashed potatoes warm.
In a large skillet, steam the cabbage and leeks in a small amount of boiling water until tender; drain well.
Using a fork beat the mashed potatoes until fluffy and light. Stir in the milk, 4 tablespoons butter, salt and pepper. Mix well. Add the well drained leeks and cabbage. Spoon into a buttered casserole dish.
Bake for 15 minutes or until top is golden brown.
Remove and make a depression in center. Fill with the remaining 2 tablespoons butter. Garnish with the fresh parsley. Serve piping hot.
VARIATION:
Omit the cabbage and leek. Instead steam-saute 2 cups chopped scallions. This version is sometimes called Champ.
SHAMROCK PIE
From Terry,Tx
Source: Taste of Home magazine
Makes 1 (9-inch) pie, 8 servings
1 (9-inch) pastry shell, baked
FOR THE PIE FILLING:
1 cup sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tbsp butter or margarine
1 1/2 tsp grated lemon peel
5 to 6 drops green food coloring
FOR THE MERINGUE
3 egg whites
1/3 cup sugar
Combine sugar, cornstarch, and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or till thickened. Stir a small amount into egg yolks; return all to pan. Cook and stir 1 minute.
Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust.
For meringue, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot filling, sealing to the edges.
Bake at 350 degrees F for 10-15 minutes or till lightly brown.
BAKED PASTA WITH CHICKEN AND MUSHROOM FILLING
From Susan/IL
Makes 4 servings
1 box cannelloni or manicotti shells
Chicken and Mushroom Filling (recipe follows)
FOR THE CHEESE SAUCE:
1/2 cup chopped onion
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup shredded mozzarella or swiss cheese
Pinch ground nutmeg
Grated parmesan cheese (for serving)
Cook pasta in boiling, salted water until tender; drain. Rinse in cold water; drain, set aside.
In a saucepan, cook onion in butter or margarine until tender. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.
Stuff cooked pasta shells with chicken and mushroom filling and arrange in greased 7x12x2 inch baking dish. Pour cheese mixture over pasta; Sprinkle with nutmeg.
Cover with foil and bake at 350 degrees F for 25 to 30 minutes, or until heated through. Pass parmesan cheese when serving.
CHICKEN AND MUSHROOM FILLING
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms, chopped
1/3 cup chopped onion
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs, beaten
1/2 cup grated parmesan cheese
In saucepan, combine chicken, bay leaf, and 2 cups water; cover and simmer about 20 minutes or till tender. Remove meat; cool slightly. discard skin and bones. Finely chop or grind chicken; set aside.
In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cool. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff pasta shells.
Grandma's Sloppy Joes
GRANDMA'S SLOPPY JOES
Source: Laura Seese
"Here's one of my favorite recipes that my grandmother makes, for "Sloppy Joes". It's quick, inexpensive, and easy enough for me to manage during the week, after dealing with all the kids!! (For those of you who like things a little spicier, my husband always puts a few drops of a seasoning called "Mongolian Fire Oil" into it. We don't tell Grandma, but it makes it taste really good!!!)" - Laura Seese
18 oz ketchup
1 tsp. mustard
1 tsp. vinegar
4 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. paprika
1/2 cup water
2 pounds ground beef
1 small chopped onion or dry onion flakes
Hamburger rolls (for serving)
Combine all ingredients (except beef, onion and hamburger rolls) in a medium saucepan. Mix and place over low heat, covered, for 15 minutes. Stir occasionally.
While it is cooking, in a large pan, brown the ground meat, draining off any grease. Add the onion; cook until transparent.
Add the sauce to the meat mixture, and let simmer for 15 minutes, stirring occasionally. (You can add more ketchup if short.)
Serve on hamburger rolls.
CREME BRULEE
Source: Russ Wilson
From Susan,IN
Makes 8 servings
1 3/4 cups heavy whipping cream
1 3/4 cups milk
1/2 vanilla bean, split (I used 2 tsp. vanilla extract)
7 egg yolk
2 eggs
1/2 cup sugar
Brown sugar (for topping)
Combine heavy cream, milk and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seed into the milk mixture.
With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Strain mixture through a fine strainer. Skim foam. Divide into 8 small ramekins (about 5 ounces each), set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides.
Place in 325 degree F oven for approximately 25-30 minutes, until just set (trembles slightly). Cover top with brown sugar. Caramelize under broiler.
STUFFED CABBAGE
Source: Cookbook USA CD
Makes 6-8 servings
1 large head cabbage
1 tsp. salt
3/4 cup fine cracker crumbs
2 tbsp. melted butter
1 beaten egg
1/4 tsp. ground black pepper
Choose a cabbage with nice outside leaves. Carefully pull off 6 outside leaves and save.
Shred rest of cabbage. Cook in small amount of water with salt about 15 minutes, or until barely tender. Drain and mix with rest of ingredients.
Put large square of cheese cloth into bowl about size of original head of cabbage. Line with saved cabbage leaves. Pack cooked mixture firmly into leaves, reforming head of cabbage. Gather ends of cheese cloth together and tie firmly on top. Put into deep pot of boiling water with an old sauce dish in bottom of pot to keep bottom of cabbage ball round.
Cook, uncovered, about 45 minutes. Take from cheesecloth bag and serve as whole head of cabbage. Dot with additional butter.
SLOPPY JOES
Source: Good Food magazine, June 1987
From Lorraine.NY
2 tbsp oil
2 medium green bell peppers, chopped
1 onion, chopped
4 clove garlic chopped
1 tsp salt
1/2 tsp ground black pepper
Pinch of thyme
1 1/2 pounds ground beef
1 cup chili sauce
1 cup beer
3 tbsp Worcestershire sauce
1/4 tsp hot pepper sauce
Toasted buns or French bread (for serving)
Heat oil and add green pepper, onion, garlic, salt, pepper and thyme. Cook until tender and remove from skillet; set aside.
Cook beef in skillet.
Add onion mixture, chili sauce, beer, Worcestershire, and pepper sauce. Simmer 10 minutes.
Serve over toasted buns or French bread.
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