Recipe: Recipes From the Pantry (6)

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07-12-2000 - 6 Recipes From the Pantry

MED/TN (09:12:50) : POTATO FLAKE COOKIES

1/2 cup butter or margarine
1 cup white sugar
1 egg
1 1/2 cups buttermilk baking mix
1 1/2 tablespoons coconut extract
1 1/4 cups dry potato flakes

Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.
Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F for 12 minutes or until lightly browned. Yield: 3 dozen

*These are from the 70's and I believe were called Coco-not macaroons. Very moist and easy cookies.

recipelink.com (03:08:26) :
Artichoke Balls
Recipe By : Elizabeth Powell
Serving Size : 8

1 garlic clove -- minced
1 tablespoon olive oil
1 8 oz can artichoke hearts -- mashed
1 egg -- beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs

Saute garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve.

recipelink.com (03:06:27) :
Arroz Con Queso (crock pot)
From the recipe files of Carole Walberg

1 1/2 cups raw rice -- long-grain, converted
1 cup whole tomatoes (16 oz), mashed
1 cup Mexican style beans (16 oz)
3 garlic cloves -- minced
1 onion; large -- finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 cup green chili peppers (4 oz); drained
2 cups Monterey jack or process cheese, grated

Mix thoroughly all ingredients except 1 cup of the grated cheese.
Pour mixture into well-greased crock-pot.
Cover and cook on low setting for 6 to 9 hours.
Just before serving, sprinkle with reserved grated cheese.
6 to 8 servings

recipelink.com (02:57:31) :
Apricot Grilling Sauce Base
Recipe By : California Canned Apricots

16 ounces apricot halves
1/2 cup chopped onion
2 cloves garlic -- finely chopped
1/2 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

To make the grilling sauce base, puree apricot halves with their liquid in a blender or food processor; reserve. Saute onion and garlic in oil until translucent. Stir in reserved apricot puree.

Yields 2 1/2 cups

recipelink.com (02:55:12) :
Alaska Salmon Chowder
Recipe By : Alaska Seafood Marketing Institute
Serving Size : 6

1 can Alaska salmon -- (7 1/2 oz.)
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1 clove garlic -- minced
2 tablespoons margarine
1 cup potatoes -- diced
1 cup carrots -- diced
2 cups low-sodium chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
1 can lowfat evaporated milk -- (13 oz.)
1 package frozen corn -- (10 oz. ), thawed
minced parsley

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

From the Alaska Seafood Marketing Institute.

recipelink.com (02:52:23) :
Acapulco Sunset Spread
Recipe By : Pillsbury's Make It Easy Mexican
Serving Size : 16

1 16 oz can refried beans
1/2 cup Old El Paso Homestyle Garden Pepper Salsa
1 8 oz pkg Neufchatel cheese -- softened
1 avocado, pitted, -- peeled and chopped
1 tablespoon fresh lime juice
1/2 pound small shrimp -- cooked
1 tomato -- chopped
chopped fresh cilantro -- optional
tortilla chips

In medium bowl, combine beans and salsa; mix well. Spread bean mixture onto serving plate.

In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese
mixture over bean mixture.

Top with shrimp and tomato; garnish or sprinkle with cilantro. Serve with tortilla chips.