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Misc Recipes - Disk 64 |
CAMPBELL'S CHICKEN AND PEPPERS PIE
CAMPBELL'S SKILLET BEEF AND SHELLS
DARTMOUTH CRAB and LOBSTER SALAD
HALLOWEEN CRISPY CARAMEL PUMPKIN
INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLÉ
NEW AND IMPROVED WHIPPED TOPPING
SLOW-COOKED CHICKEN STEW MEXICAN STYLE
STRAWBERRY SHORT CAKE YOU CAN BAKE
WHIPPED SWEETENED EVAPORATED MILK
WHITE CORN AND SCALLOP CHOWDER
1 package 1-step angel food cake mix
1/2 cup soda pop
1-1/2 teaspoon almond extract
1 (7-ounce) package coconut or about 2 cups
Heat oven to 350o F. Cover cookie sheets with foil or heavy brown paper. Beat first three ingredients together on low, scraping sides of bowl constantly 30 seconds. Beat on medium, scraping bowl occasionally 1 minute. Fold in coconut. Drop by teaspoons about 2 inches apart onto covered cookie sheet. Bake until set 10 to 12 minutes. Slide foil or paper off of cookie sheets onto wire racks; cool completely before removing from foil. When cool they peel off the paper or foil a lot easier.
Note: For Christmas I use the confetti angel food cake mix with cherry soda. I also make a few batches using lemon lime soda, lemon extract instead of the almond and a little bit of yellow food color for a lemon macaroon. Your only limited by your imagination as to what flavor and color your cookies are by mixing and matching the soda pop and extracts.
BAKING MIX BREAD Back to Top
3 cups All Purpose Mix -- or Bisquick
1/2 cup Sugar
1 Egg
1-1/4 cups Milk, 2% low-fat
1-1/2 cups Pecans -- chopped, optional
Preheat oven to 350o F. In a large mixing bowl, mix All Purpose Mix, Sugar, Egg and Milk together. Beat vigorously for 30 seconds. Stir in pecans. Pour batter into greased loaf pan. Bake 45 to 50 minutes. Cool before slicing.
NOTES : Pan Alternatives: Soup cans, No. 2 cans or 1-pound coffee tins may be used for baking bread. To prepare cans for baking thoroughly wash and dry, then grease them well with vegetable shortening. Follow your favorite bread recipe. Fill can slightly more than half full of dough. Cover and put in a warm place to rise, if making a yeast bread. Bake in a preheated 350 degree F oven as follows: soup cans: 40 minutes; No. 2 cans: 45 to 50 minutes, and coffee cans: 50 to 55 minutes. *1 loaf pan equals 5 soup cans, 3 No. 2 cans or 2 one pound coffee tins.
BANANA NUT BREAD Back to Top
1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana blending well after each addition. Stir in nuts. Pour into well greased 9 x 5 x 3-inch loaf pan. Bake at 350o F 45 to 50 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight
3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style
1 box of vanilla wafers
Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4-inch space (for filling and meringue)
Filling:
2 cups milk
1/2 cup granulated sugar
3 egg yolks (reserve whites for meringue)
1 teaspoon vanilla extract
1 tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY. Let boil for approximately 3 minutes, or until filling begins to thicken.
Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.
Meringue:
3 egg whites
3 tablespoons sugar, granulated
1 teaspoon lime (or lemon) juice
Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.
Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes. Remove from oven, cool for about 10 minutes, and serve. Refrigerate leftovers.
BLACK FOREST COBBLER Back to Top
1/2 cup sugar
1 tablespoon cornstarch
7 cups pitted red cherries ( about 2 pounds)*
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/4 cup baking cocoa
1 tablespoon sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon butter or margarine
1/2 cup milk
Cream or ice cream, if desired
Heat oven to 400o F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs.
Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake 25 to 30 minutes or until topping is set. Serve warm with cream. Note: Frozen cherries partially thawed can be used for the fresh cherries.
BOILED LOBSTER Back to Top
2 Lobsters, live; 1 pound each
3 quarts Water; boiling
3 Tablespoons Salt
Butter; melted
Plunge lobsters headfirst into boiling salted water. Cover and return to boiling point. Simmer about 15 minutes; drain. Place lobster on its back; insert a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach (located just back of the head) and the intestinal vein (runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe; they are delicious. Crack claws. Serve lobster with melted butter.
BRAISED RED CABBAGE Back to Top
1 pound red cabbage, quartered
2/3 cup golden raisins
2/3 cup lager beer
Salt
Freshly ground black pepper
1 bay leaf
1 tablespoon grapeseed or safflower oil
2 onions, peeled and sliced
2 golden delicious apples, washed and cored
1 tablespoon honey
1 teaspoon tarragon vinegar
1 garlic clove, peeled
Preheat oven to 350o F. Shred each cabbage quarter. Place in the top of a steamer and steam for 5 minutes, turning occasionally.
Wash the golden raisins very carefully. Place them in a small saucepan with the beer, salt, pepper and bay leaf. Bring to a boil and leave on one side to cool.
Heat the oil in a large ovenproof skillet or cast-iron casserole and sweat the onions, covered, for 5 minutes. Uncover and let the onions color slightly. Add the cabbage and toss for 5 minutes over low heat.
Cut the apples in small cubes and toss in with the cabbage. Add the honey and vinegar to the beer and raisin mixture and pour into the apples and cabbage. Mix well. Add the whole garlic clove. Lay a sheet of parchment paper on top of the cabbage, cover, and braise in the preheated oven for 40 minutes or until tender, tossing every 15 minutes.
Remove the bay leaf and garlic. Using a slotted spoon, carefully transfer the cabbage and raisins to a warmed vegetable dish, or if serving with meat, arrange around the prepared meat. If serving individually, arrange a nest of cabbage surrounded by the raisins with the meat or fish on top.
BROCCOLI SOUP Back to Top
1 can of cream of Chicken soup
1 cup of cottage cheese
2 cups of milk
Broccoli-- a whole head or whatever
2 cups of celery diced-----can be omitted
salt and pepper to taste
Cook Broccoli and celery in water till tender. Blend chicken soup, cottage cheese and milk in blender until smooth. Pour over the broccoli and heat until hot. Add about a cup of cheddar cheese or till the color that you like it. Variations: Use canned green beans in stead of broccoli. Drain and use them the same way. Can omit the cheese or add.
Variations: Cook two cups of broken spaghetti noodles till tender. Drain and
rinse. Add one cup of diced ham and decrease the milk to only one cup. Add a
half a can of peas that are drained. Warm till hot. Serves 5 people.
They sell
this at a popular restaurant for $6.95 a plate!!!!!
BROILED LOBSTER Back to Top
2 Lobsters, live; 1 pound each
1 Tablespoon Butter (or margarine); melted
1/4 teaspoon Salt
dash Pepper, white
dash Paprika
1/4 cup Butter (or margarine); melted
1 Tablespoon Lemon juice; fresh squeezed
Kill each lobster by placing it on its back and inserting a sharp knife between body shell and tail segment, cutting down to sever the spinal cord. Cut in half lengthwise. Remove the stomach (located just back of the head) and the intestinal vein (runs from the stomach to the tip of the tail). Do not discard the green liver and coral roe; they are delicious. Crack claws.
Place lobster, open as flat as possible, on a broiler pan. Brush lobster meat with 1 tablespoon melted butter. Sprinkle with salt, pepper, and paprika. Broil about 4 inches from heat for 12 to 15 minutes or until lightly browned. Combine 1/4 cup melted butter and lemon juice; serve with lobster.
CABBAGE HAM AND POTATO SOUP Back to Top
1/2 cup cabbage sliced thinly
1/2 cup ham
2 cups of chicken broth or chicken bouillon
1 potato cut in half and cooked until firm but done
salt and pepper to taste
Warm all together until cabbage is cooked and the rest of the ingredients are blended. The restaurant serves the soup in a bowl with a half potato in the bottom and the rest of the ingredients poured over. I would rather dice my potatoes and then boil them for 6 to 8 minutes and drain. Add to the soup. Be careful on the salt if using bouillon. Serves 2 The recipe is one cup of broth and 1/2 potato per person. The rest you adjust as you like.
CASHEW CLUSTERS Back to Top
12 ounces semisweet chocolate chips
1 ounce unsweetened chocolate -- (1 square)
12 ounces cashews
Line cookie sheets with waxed paper. In large saucepan over low heat, melt chips and chocolate; stir until smooth. Stir in cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store in tightly covered container in refrigerator. Yield: 3 dozen
CHICKEN FAJITA SALAD Back to Top
(serves 4)
2 chicken breast, cut into bite sized pieces.
1/2 medium green pepper, chopped
1/2 medium onion, chopped
1/2 cup salsa (I use around 1 cup because I love salsa)
8 cups lettuce
1/2 cup sour cream
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon lemon juice
Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat.
Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.
2 cups cooked chicken, diced
1 ounce ham, diced
1 tablespoon vegetable oil
1 medium onion, diced
1 medium green pepper, diced
2 ribs celery, diced
4 cups no-added-salt chicken broth
16 ounces chunky tomatoes, undrained
1/8 teaspoon pepper
2 tablespoons minced fresh parsley
1 bay leaf
1/2 teaspoon thyme
Dash of Worcestershire sauce
1 cup quick rice, uncooked
1 cup frozen cut okra
In a large stockpot, sauté chicken and ham in vegetable oil. Add all remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 20 minute. Remove bay leaf and serve.
CHOCOLATE ANGEL FOOD CAKE Back to Top
2/3 cup Flour -- not self-rising
1/3 cup Unsweetened Cocoa
1-1/2 cups Sugar -- divided
12 large Egg Whites -- at room temperature
1-1/2 teaspoons Vanilla Extract
1-1/2 teaspoons Cream of Tartar
1/2 teaspoon Salt
Heat oven to 375o F. Sift flour, cocoa and 3|4 cup granulated sugar
together 3 times and set aside. Beat egg whites at low speed in a large mixer
bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt.
Gradually increase speed to medium while beating in remaining 3|4 cup granulated
sugar, 1 tablespoon at a time for 5 minutes.
When sugar is mixed in, continue
beating to stiff peaks (2 minutes more). Sift one third of dry ingredients over
whites, then gently fold in. Repeat process 2 more times. Pour batter into
ungreased 10-inch tube pan. Cut through batter to remove air pockets.
Bake 40 to
45 minutes, until top springs back when gently pressed. Invert and hang pan on
neck of bottle to cool. To un-mold, run a thin knife around side of pan and
tube, and invert pan. Turn cake upright onto serving plate. Garnish with
powdered sugar, if desired.
CHOWDER INFORMATION Back to Top
By ALIZA GREEN
THE PHILADELPHIA INQUIRER
(Published: Wednesday, October 18, 2000)
Chowder has a diverse history in North America, provoking strong feelings and often contradictory claims.
About the only certainty is that different kinds of fish stews exist in almost every sea-bound country in the world, and, inevitably, some versions ended up crossing the Atlantic.
In his sea classic, "Moby-Dick" (1851), Herman Melville writes of the Try Pots, a chowder house in Nantucket, Mass., which served cod or clam chowder. He describes the menu as "chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes."
By the end of the 19th century, certain New England regions became known for their own variations of chowder. Cream might be used in one version, lobster in another and no potatoes elsewhere. Most chowders were by then a creamy white soup loaded with chunks of fish or clams, crackers for thickening, and butter.
If you live in New England, you probably think that chowder with tomatoes, called "Manhattan style," is an abomination. If, on the other hand, you come from New York, with its large Italian population, or Rhode Island, with its Portuguese fishing community, tomatoes and seafood in chowder are a natural.
Fanny Farmer's classic 1918 edition of her "Boston Cooking School Cook Book" lists recipes for three chowders: Her fish chowder is New England style, made with cod or haddock, salt pork, potatoes, milk, butter and common crackers for thickening.
Her Connecticut chowder seems to be yet another version of so-called Manhattan-style clam chowder, made with cod or haddock, potatoes and butter, with stewed and strained tomatoes in place of the milk.
Her corn chowder contains potatoes, milk, salt pork and butter, along with corn and onion.
CHUNKY CREAM OF TOMATO SOUP Back to Top
1 quart canned tomatoes
1 tablespoon minced onions
1/4 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon basil
1/8 teaspoon baking soda
2 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk (I use evaporated skim milk for fewer calories and creamier texture)
In small saucepan combine tomatoes, onions, celery seeds, salt and basil.
Simmer uncovered five minutes. While tomatoes are cooking, melt butter or
margarine in large saucepan, stir in flour, salt and pepper with a whisk. Cook 1
minute stirring constantly.
Gradually add milk using a whisk to prevent lumps.
Cook over medium heat until thickened, about 5 minutes. Break up large tomatoes
with a wooden spoon, remove from heat and stir in baking soda. Gradually stir
tomato mixture into milk mixture and serve. Makes 4 servings. I like to serve
this soup with grilled cheese sandwiches.
CINNAMON GRANOLA BREAD MIX Back to Top
1-1/2 Pound Loaf
4 ounces Applesauce -- baby food- 1 jar
2-1/4 cups Whole Wheat Flour
1-1/4 cups Flour
3/4 cup Granola
1/3 cup Dry Milk
4 teaspoons Brown Sugar
3/4 teaspoon Cinnamon
2-1/2 teaspoons Active Dry Yeast
Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a pre-packaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the applesauce. Lay baggie of yeast on top of mix and apply lid. To make the bread later, you will need the following ingredients
1 cup Water
4 ounces Applesauce (from baby food jar in jar)
1 tablespoon Vegetable Oil
Place all ingredients into bread pan, in the order recommended by
manufacturer of your bread maker. Insert the bread pan into the bread maker, and
select 'Whole Wheat', desired crust color, rapid or normal baking cycle and loaf
size. Select desired delay option, and press Start.
Note: Check dough about 5
minutes into mixing cycle. It should have formed a soft, smooth ball around the
blade. If dough is too dry, add liquid 1 teaspoon at a time, until dough looks moist
enough. If dough is too moist,
add flour, 1
teaspoon at a time until it looks firm
enough. Source: "'More Bread Maker Mixes'
http://www.realfood4realpeople.com/books.html
Serving Ideas : As always, mixes in jars make great gifts! To decorate your jar, cut a 9 inch circle from your choice of fabric. Center fabric onto jar lid and secure in place with a rubber band. Tie a raffia or ribbon bow onto lid to cover rubber band. Attach list of additional ingredients and instructions for completing recipe. This mix may be stored in a cool, dry place for as long as 6 - 9 months.
NOTES : Measurements for 1-pound loaf are as follows:
1 jar Applesauce baby food
1-1/2 cups WW Flour
3/4 cup Flour
1/2 cup Granola
1/4 cup Dry Milk
1 tablespoon Brown Sugar
1-1/2 teaspoons Active Dry Yeast
2/3 cup Water
3 ounces from Applesauce jar
1 tablespoon Vegetable Oil
To make a 2-pound loaf, simply double the measurements for 1-pound loaf.
3 can soft-breadstick dough
1 large Egg, beaten with:
1 Tablespoon Water
Sugar snap peas
red and yellow cherry tomatoes
baby carrots
baby squash
cauliflower
broccoli florets
Preheat oven to 350o F. Lightly spray a cookie sheet, at least 17 x 14-inch , with non-stick cooking spray. Tear off a 30 x 18-inch sheet of heavy duty aluminum foil. Fold in 1/2 to 18 x 15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
Open and unroll first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral wrapping cone, slightly overlapping dough until there are 3 breadsticks left. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with Glaze. Gently press on braid. Brush entire Cornucopia with Glaze.
Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
CAMPBELL'S CHICKEN AND PEPPERS PIE Back to Top
1 can (10-3/4 ounces) Cream of Chicken Soup
1/2 cup Picante Sauce
1/2 cup sour cream
2 teaspoons chili powder
1 jar (7 ounces) whole roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked chicken
1 package (11-1/2 ounces) refrigerated corn bread twists
Fresh sage
MIX soup, picante sauce, sour cream, chili powder, peppers, onions and chicken in 2-quart shallow baking dish. BAKE at 400o F. for 15 minutes. Stir. SEPARATE bread twists into 16 strips. Arrange strips, lattice-fashion, over chicken mixture, overlapping strips as necessary to fit. Bake 15 minute more, until bread is golden. Garnish with sage. Serves 6.
CAMPBELL'S SKILLET BEEF AND SHELLS Back to Top
1 pound ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) Tomato Soup
1-1/3 cups water
2 tablespoons Worcestershire sauce
2 cups uncooked medium shell pasta
1/2 cup shredded Cheddar cheese
COOK beef and onion in skillet until browned. Pour off fat.
ADD soup, water and Worcestershire. Heat to a boil. Stir in pasta. Cover and cook over low heat 20 minute or until done. Sprinkle with cheese. Serves 4.
CREAMY CLAM CHOWDER Back to Top
6 cups milk
2 cups heavy cream
Onion trimmings
1/2 bunch thyme or marjoram
2 bay leaves
1 teaspoon ground allspice
Soup:
3 dozen littleneck clams, well-scrubbed
1/2 pound bacon, cut into small strips
1 white onion, peeled and diced
1 cup sliced celery
1/4 cup flour
1 pound Idaho potatoes, peeled and cut into 1/2-inch dice
Chopped parsley, chervil, thyme, tarragon and/or marjoram, to taste
Salt, black pepper and cayenne pepper to taste
Scald milk and cream with onion trimmings, thyme, bay leaves and allspice. Steep 30 minutes; strain through a sieve and discard solids. Reserve milk broth.
Place clams in a large pot with lid, covering bottom of pot with about 1-inch of water. Over high heat, steam clams until they open, shaking often so they cook evenly. Cool till you can handle clams, then remove them from their shells. Discard shells. Strain clam liquor through paper-towel-lined sieve, reserving strained liquid.
Render bacon and drain, reserving about half the fat. In large soup pot, cook onion and celery till transparent in bacon fat. Add flour and stir to combine, cooking 2 to 3 minutes to get rid of raw flour taste. Add milk broth and bring to a boil. Simmer diced potato in broth about 10 minutes or until tender. Add clams with their liquor, bacon, and chopped herbs. Bring to a boil, season with salt, pepper and cayenne, and serve immediately.
CRISPY FRIED BEEF Back to Top
3 pounds flank steak
3 stalks fresh lemon grass, finely chopped
6 large garlic cloves, peeled and finely chopped
1 to 4 tablespoons fish sauce (depending on brand and taste) or 2 teaspoons salt
2 teaspoons brown sugar
1/2 teaspoon ground black pepper
2 tablespoons oil
3 tablespoons rice flour
3 tablespoons chopped Chinese parsley roots (or cilantro)
3 cups oil for deep frying
Chinese parsley sprigs, for garnish (or cilantro)
Slice beef into thin strips about 3 to 4-inches in length. In a bowl, combine beef, lemon grass, garlic, fish sauce, brown sugar, black pepper, oil, rice flour and Chinese parsley roots. Mix well. Marinate beef in the refrigerator overnight.
In a wok, heat the oil for deep frying on medium heat until oil is hot. Place the meat, piece by piece, in the oil and fry until the meat is dry and cooked, about 15 minutes. Remove meat, drain thoroughly on absorbent paper towels. Let cool before serving. Serve at room temperature with spring roll sauce, if desired. Garnish with Chinese parsley or cilantro sprigs.
DARTMOUTH CRAB and LOBSTER SALAD Back to Top
8 ounces Cooked, shelled, crabmeat
Lobster tail
1 pinch Salt and pepper to taste
2 large Navel oranges
1 Tablespoon Olive oil
Courchamps Sauce:
2 Tablespoon Lemon juice
2 teaspoons Chopped fresh parsley
Or
2 teaspoons Soy sauce
1/4 cup Olive oil
Garnish:
Sprigs, and lemon wedges
8 ounces Cooked, shelled, sliced -
1 dash Lemon juice
Fennel and orange salad:
1 medium Fresh fennel
1 pinch Salt and pepper to taste
2/3 cup Flaked cooked crabmeat
4 teaspoons Anisette or dry white wine
2 teaspoons Chopped fresh tarragon
1/2 teaspoon Dried tarragon
2 teaspoons Dijon mustard
1 dash Salt and pepper to taste
1 bunch Italian parsley, fennel -
In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon
juice, salt and pepper, tossing gently to mix. Cover and refrigerate.
Fennel and
Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange.
Cut in very fine julienne strips. Blanch in small pan of boiling water 5
minutes. Drain and set aside in medium bowl. Peel oranges. Section oranges into
same bowl, then squeeze in juice from membranes. Set aside.
Trim fennel,
reserving tops. Remove tough outer layers of fennel bupound Cut fennel bulb in
thin slices. Add to orange mixture. Chop 1 teaspoon feathery fennel tops and add
to salad. Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste.
Cover and refrigerate.
Courchamps Sauce: In blender, combine flaked crab, lemon
juice, anisette, chopped parsley, tarragon, soy sauce, and mustard. Blend until
pureed. With blender running, gradually add 1/4 cup olive oil in a thin stream
until blended. Stir in salt and pepper to taste.
To serve: On each of 4 serving
plates, arrange mounds of crab salad and fennel salad. Garnish with sauce,
Italian parsley, fennel sprigs, and lemon wedges.
DIRT CAKE Back to Top
1 new 8-inch flower pot
1 package chocolate cake mix
3 packages chocolate pudding mix (cooked)
2 pints of heavy whipping cream (whipped) (or Cool Whip)
1 package Oreo cookies (crushed)
2 bars of Score candy (broken into small pieces)
New garden trowel (to scoop out the "dirt")
Bake the cake according to package directions and then cool. Crush the Oreo cookies by placing them between wax paper and crushing with a rolling pin (or use a bottle if you don't have a rolling pin). Whip heavy cream. Once cake is cool, break the cake into pieces. Layer the bottom of flower pot with some cake, then put a layer of pudding, sprinkle on pieces of Score candy, then top with a layer of whipped cream. Repeat the
layers until you have reached the top of the flower pot, ending the top layer with the pudding (not whip cream). Place the crushed Oreo's on top of the pudding (this will look like "dirt"). Put a flower in the center, and place the trowel on the side.
FRUITCAKE COOKIES Back to Top
1/2 pound candied cherries, chopped
1/2 pound candied pineapple, chopped
2-1/2 cups seedless raisins
4 cups chopped pecans
1-1/2 cups all purpose flour, divided
1/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 eggs
1/4 cup strawberry jelly
2 teaspoons baking soda
1-1/2 tablespoons milk
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Combine first 5 ingredients, dredge with 3/4 cup flour, stirring well. Set
mixture aside.
Cream butter in a large bowl. Gradually add sugar beating well at
medium speed. Add eggs & jelly- mix well. Dissolve soda in milk and add to
creamed mixture. Add 3/4 cup flour and spices. Mix well.
Fold fruit into batter.
Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 325 for 12
minutes or until done. Cool on wire racks. Makes 12 dozen.
GOURMET ROCK LOBSTER Back to Top
3 packages Rock lobster tails; 8ounce ea.
Water; boiling, salted
6 Tablespoon Butter; melted
2 Tablespoon Mustard, dry
2 teaspoons Worcestershire sauce
3 small Limes; juice of
6 Tablespoon Mango chutney
1/2 cup Peanuts, salted; finely chopped
Cheese, Parmesan; grated
Drop frozen lobster tails into boiling salted water. When water reboils, drain lobsters immediately and drench with cold water. Cut away underside membrane with scissors and carefully remove meat from shell. Remove intestinal vein from tail. Reserve shells. Cut up lobster meat, which will be translucent and only partially cooked, into small pieces.
Combine melted butter, mustard, Worcestershire sauce, and lime juice in heavy skillet. Stir in chutney, lobster meat, and peanuts.
Sauté very slowly until heated through and lobster is tender. Stuff shells with mixture; sprinkle lightly with Parmesan cheese and quickly brown under broiler for a few minutes.
GRILLED LOBSTER DINNER Back to Top
4 medium ears of corn
2 Large garlic cloves, smashed
1/8
teaspoon Cayenne pepper1 Large live lobster halved
1 Lemon wedges
1 Stick butter (4 ounces)
2
teaspoons Minced fresh oregano1/2
teaspoon Salt1
Tablespoon Olive oil12 Littleneck clams, scrubbed
Light grill.
Fill large bowl halfway with cool water. Add ears of corn with
husks intact, let soak for 20 minutes.
In small saucepan, combine butter and
garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt.
Cover and set aside.
Using blunt edge of knife, crack lobster claws and knuckles
in 2 spots on 1 side without crushing meat. Brush shell of lobster body and
uncracked side of claws and knuckles with olive oil. Place lobster pieces
cracked side up on platter, brush with some reserved herb butter.
Drain ears of
corn and place on center of grill. Cover and grill for 5 minutes.
Add lobster pieces, cracked side up, cover and grill, occasionally brushing
with herb butter, for 15 minutes.
Brush ears of corn thoroughly with fresh water
and rotate slightly to blacken evenly. Add the clams to the hottest spot on the
grill. Cover and grill about
5 minutes, until clams open. Leave unopened clams on grill while transferring
opened clams, corn and lobster to a large platter. Using tongs, check lobster
for doneness by pulling up the tail meat and checking underside; it should be
firm and dark orange; return to grill if required (DO NOT OVERCOOK!).
Remove
remaining clams from grill, discard any unopened. Brush the clams and lobster
tails with more herb butter. Peel and discard husks and silks from corn; brush
with herb butter. Garnish with lemon wedges and serve; pass remaining butter for
dipping.
BUG JUICE Back to Top
2 (10-ounce) pkgs. frozen strawberries, defrosted
1 (6-ounce) can lemonade concentrate, thawed
1 quart ginger ale
2 cups raisins Gummy worms
Mix the strawberries and lemonade concentrate in a blender until smooth and thick.
Gradually add ginger ale.
Transfer the beverage to a punch bowl. Stir in any remaining ginger ale and the raisins. Place the gummy worms on the rim of the bowl for a swampy effect.
1-1/4 pounds ground goblin gizzards (ground beef 15% fat)
1 medium eye of Cyclops (onion)
1 (15-ounce) can soft shelled beetles (kidney beans)
1 (28-ounce) can blood of bat (V-8 juice)
1/8 teaspoon pureed wasp (prepared mustard)
1/4 teaspoon common dried weed (oregano)
1 dash
red-tailed hawk toenails (crushed red pepper)2 teaspoons ground sumac blossom (chili powder)
1 teaspoon hemlock (honey or sugar)
1/2 cup fresh grubs (sliced celery)
1 tablespoons eye of Newt (pearled barley)
1 tablespoon dried maggots (uncooked rice)
water from a stagnant pond (tap water)
Substitutions are in parenthesis. Best made during the last phase of the
moon, if that is not possible, just do the best you can in a softly lighted
kitchen after dark.
Brown the gizzards in an iron cauldron over a fire made from the siding off of a
haunted house, add chopped eye of Cyclops and simmer until the pieces of eye
become translucent again, add blood of bat, and soft shelled beetles, bring to a
slow bubbling boil.
At this time, add the common weed, maggots, toenails, sumac,
grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to
adjust the consistency with pond water. You can tell it is done when the eye of
newt swells and the vertical tan colored 'cats eye' appears on one side.
CREEPY CRAWLER PIE Back to Top
1 Chocolate cookie pie crust
1/4 gallon orange sherbet
3/4 cup chocolate sauce 10 gummy worms
Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze for at least an hour. Decorate with "worms". Note: Don't freeze pie too long or it will be difficult to cut through the gummy worms.
CRISPY CARAMEL PUMPKIN Back to Top
6 cups crispy rice cereal
14 ounces caramel candy
1 teaspoon pumpkin pie spice
1/4 cup skim milk
1/4 cup orange decorating icing
8
pieces gumdrops, green, smallPour cereal in a mixing bowl and set aside.
Combine caramel, milk, and pumpkin pie spice in a saucepan over low heat.
Stir until smooth.Pour caramel mixture over cereal in bowl, tossing to coat all sides.
Chill for ten minutes, or until easy to handle.
Place a piece of wax paper on counter top.
With wet hands, form cereal mixture into three-inch balls. Place balls on wax paper.
Place gumdrop on top of each to form stem.
Pipe icing around side of balls to resemble a pumpkin and carefully smooth icing.
DRACULA'S EYES Back to Top
1/2 cup peanut butter
3 tablespoons butter softened
1 cup powdered sugar
4 ounces vanilla candy coating
20 M&Ms (we blondes call them "W&Ws")
Red and black decorator gel icing
In a mixing bowl, stir together peanut butter and butter. Gradually add
powdered sugar stirring until combined. Shape into 1-inch balls. Place on waxed
paper. Let stand about 20 minutes or until dry.
In a small saucepan melt candy
coating over low heat. Dip balls, one at a time, into coating. Let excess
coating drip off peanut butter balls. Place on waxed paper. Immediately press a
m&m into center of each ball. Let stand until coating
is firm.
Add a dot of black gel to the center of m&m for pupils. Drizzle
red gel onto balls for bloodshot eyes. Makes about 20 eyeballs.
1/2 cup butter, softened
1-1/2 cups peanut butter
1 pound icing sugar
1 tablespoon vanilla extract
12 ounces white chocolate
Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls and refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs
Can be made up to 2 days ahead Refrigerate lightly covered
Bodies:
3 tablespoons margarine
1 bag (10 ounces) marshmallows
6 cups rice krispies
Hats:
10 large black gumdrops
2 tablespoons granulated sugar
Feet:
10 orange circus peanuts
Sheets:
1 pound powdered sugar
2-1/4 cup marshmallow cream
cornstarch for dusting
Eyes:
20 chocolate chips
Line a cookie sheet with waxed paper. Coat an 8 inch square pan and a slightly larger sheet of waxed paper with nonstick spray
Melt margarine in a large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat and stir in cereal until well coated. Scrape into prepared pan. Press evenly with sprayed waxed paper. Cool completely.
Hats; For each, slice 1/4 inch from bottom of a gumdrop. With rolling pin, roll out slice on sugar sprinkled surface to a 1/8-inch thick brim. Press gumdrop onto brim.
Bodies: Line a cookie sheet with waxed paper. Invert cereal mixture onto a cutting board and cut in half then cut each half crosswise in 5 equal strips each about 1-1/2-inch wide. Round off corners of one end of each. To do this, press the corners against your work surface. This will make a shape similar to a tombstone. Stand rounded end up at least 2 inches apart on a cookie sheet.
Feet: Cut circus peanuts in half crosswise. For each pair, place 2 halves side by side. Place these cut sides together so feet are "toe out" Press in place against bodies.
Sheets: Put 3-1/2 cups powdered sugar in a medium bowl; reserving remaining sugar, about 1/3 cup. Add marshmallow cream and stir pressing mixture against sides of bowl until it clumps together. Knead on work surface gradually adding reserved sugar, until dough is smooth (will still be slightly sticky) Divide in 10 equal portions; roll each into a ball. Dust surface and rolling pin with cornstarch. Roll out each ball to a 6 1/2 inch circle turning dough and dusting with cornstarch to prevent sticking. Brush off excess starch. Drape over bodies (sheets will harden in time but stay edible.)
Eyes: Slide a hand under sheet behind each body for support Press chocolate chip eyes through front of sheet into body. Place hats on top.
2 tablespoons flour
1 tablespoon plus 2 teaspoons Cajun seasoning, divided
1 pound boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips
1-1/2 cups corn flake crumbs
2 tablespoons chopped green onion
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangle shapes
Barbecue Sauce
Preheat oven to 350o F. Lightly grease baking sheet. Place flour and 2 tsp
Cajun seasoning in large re-sealable food storage bag. Add chicken and seal.
Shake bag to coat chicken. Combine corn flake crumbs, green onion and remaining
1 tablespoon Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow
bowl.
Dip each chicken strip into eggs then into crumb mixture. Place coated
chicken strips on prepared baking sheet. Bake chicken strips 8 to 10 minutes or
until chicken is no longer pink in the
center.
When chicken is cool enough to handle, make 1/2-inch slit in thinner
end. Place bell pepper triangle into slit to form claw nail. Serve claws with
barbecue sauce for dipping. HINT: you can use other dips too and maybe put the
dip into a hollowed out little baby pumpkin for presentation!
WEB CRAWLERS Back to Top
2 cups chocolate chips
2 teaspoons corn oil
60 mini marshmallows
5 thin black licorice whips
20 tiny red hot candies
Place chocolate chips into a microwave-safe bowl, and heat 2 to 3 minutes or until the chocolate chips are melted. Add oil and mix well.
On a sheet of waxed paper, squish about 6 marshmallows into one round ball. Do the same with the remaining marshmallows, making 10 spider bodies in all.
Cut licorice into 80 2-inch-long strips.
Dip the balls into the melted chocolate. Stick in the legs (licorice pieces), 4 on each side of each body for a total of 8 legs on each spider. Add 2 eyes made of red hot candies to the top.
WITCHES BREW Back to Top
4 cups cranberry juice
4 cups apple juice
1 cup chopped candied ginger
3 oranges,
2 large bottles ginger ale
2 cups grapes
In your "cauldron," bring one cup of cranberry juice and candied
ginger to the boil over a high heat. Boil, uncovered, for about two minutes and
set aside.
With a vegetable peeler, peel the zest from the oranges and cut the
peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover
and chill for at least four hours or overnight.
Juice the oranges and put juice
into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3
cups of cranberry juice, apple juice and grapes. Cover and chill for up to two hours.
HEARTY SALMON CHOWDER Back to Top
1 (16-ounce) can salmon
1/2 cup chopped onion (small)
1/2 cup chopped celery (2 stalks)
1/4 cup chopped green pepper (1/8 to 1/4)
1 clove minced garlic (or equiv)
3 tablespoons butter or margarine
1-1/2 cups diced potato (1 small)
1 cup diced carrots (I used frozen slices)
2 cups chicken broth (canned, diluted as instructed on can)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill seed
1 cup diced zucchini, unpeeled (1 small)
1 can (13 ounces) evaporated milk
1 can (17 ounces) cream style corn
chopped parsley
Drain salmon, putting liquid off to the side for later use, and skin and
debone salmon. Flake the salmon.
Sauté
onion, celery, green pepper and garlic in
butter on medium heat in a 4 to 6-quart pot.
Add potatoes, carrots, chicken broth and
seasonings. Cover and simmer for 20 minutes. After ingredients have simmered,
add zucchini and cook 5 minutes more.
Add flaked salmon, reserved salmon liquid,
milk and corn and heat thoroughly on medium heat and serve with parsley
sprinkled over the top. Serves 6 generous portions.
Notes: In parentheses I put the amount that I found is closest to each measurement. This way, I don't have to measure any more. It is not necessary to be that precise with this soup. This is so good! And it is very easy, too! I have also used low-fat evaporated milk with very good results.
HOT MANGO CHUTNEY DIP Back to Top
1 cup (8-ounce container) sour cream
1/2 cup Hot Mango Chutney
2 tablespoons finely chopped cilantro
1/4 teaspoon curry powder
1/8 teaspoon salt
Assorted fresh vegetables for dipping
COMBINE sour cream, chutney, salt and curry powder in medium bowl. Refrigerate for 1 hour. Serve with vegetables.
HOT MANGO CREAM CHEESE SPREAD Back to Top
1 package (8 ounces) cream cheese, softened
3/4 cup (a 9-ounce jar) Hot Mango Chutney, divided
1/2 to 1 teaspoon curry powder
1/3 cup (about 2) sliced green onions
4 slices bacon, cooked and crumbled
Assorted crackers or tortilla chips
COMBINE cream cheese, 1/2 cup chutney and curry powder in medium bowl; mix well. Stir in green onions and bacon.
TRANSFER to serving dish. Cover; refrigerate for 1 hour. Pour remaining chutney over spread before serving. Serve with crackers or chips.
HUEVOS RANCHEROS Back to Top
10 fried or poached eggs
2 tablespoons vegetable oil
1 small onion, cut into thin wedges
1 cup (1 small) sliced green or red bell pepper
2 cloves garlic, finely chopped
1-3/4 cups (1-pound jar) Garden Style Salsa
1/2 cup (4-ounce can) Diced Green Chiles
Vegetable oil
10 (6-inch) corn tortillas
3-1/2 cups (two 16-ounce cans) Refried Beans, warmed
1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
1/2 cup (about 3) sliced green onions
HEAT 2 tablespoons vegetable oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender and onion is slightly golden. Add salsa and chilies; bring to a boil. Remove from heat. ADD vegetable oil to 1-inch depth in small skillet; heat over high heat for
2 to 3 minutes. Fry tortillas for 30 seconds on each side or until soft. Place on paper towels to soak.
TOP each tortilla with 1/3 cup beans, 1/3 cup salsa mixture and 1 egg. Sprinkle evenly with cheese; garnish with green onions.
INDIVIDUAL CHOCOLATE ESPRESSO SOUFFLÉS Back to Top
Nonstick cooking spray
2 tablespoons granulated sugar
1/2 cup Baking Cocoa
1/2 cup hot water
3 tablespoons French Roast Instant Coffee
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup Evaporated Fat Free Milk
3/4 cup granulated sugar, divided
4 large egg whites
Pinch of salt
Powdered sugar
PREHEAT oven to 375o F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
COMBINE cocoa, water and Nescafé in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.
BEAT egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.
IRISH CASSEROLE Back to Top
1 head of cabbage
1 pound ground beef
1 onion, chopped
Salt
1/3 cup minute rice
1 (8-ounce) can tomato sauce
1/3 cup water
1/4 teaspoon garlic powder
1/4 teaspoon oregano
dash black pepper
dash cayenne pepper
Chop head of cabbage and place in large casserole. In a large skillet, brown ground beef and onion; drain fat. Remove from heat and add rice; spoon mixture evenly over
cabbage. Sprinkle with garlic powder, oregano, black pepper and salt to taste. In a small bowl, combine tomato sauce and water; pour over casserole. Sprinkle cayenne pepper over top and bake at 350 degrees covered for 1/2 hour. Uncover and bake an additional 1/2 hour or until cabbage is tender.
ITALIAN LOVE CAKE Back to Top
1 box fudge marble cake mix
2 (15-ounce) tubs ricotta cheese
3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 (3-3/4-ounce) package instant pudding (milk chocolate or your choice)
1 cup milk
8 ounces Cool Whip
Preheat oven to 350 degrees. Grease & flour 13 X 9-inch pan. Mix cake as directed on package. Pour into pan. Combine ricotta, sugar, eggs and vanilla; mix well. Spoon over unbaked cake. Bake for 1 hour; let cool. Mix pudding with milk, fold in cool whip; spread over cake. Cover with plastic wrap or foil, and store in refrigerator.
JUICY GELATIN SALAD Back to Top
5 cups (40 ounces) any flavor fruit juice, divided
4 envelopes (7 grams each) unflavored gelatin
1-1/2 cups sliced strawberries and/or sliced bananas
Additional sliced fresh fruit (optional)
Whipped cream (optional)
POUR 1 cup Juicy Juice into large bowl; sprinkle with gelatin. Pour remaining Juicy Juice into medium saucepan; bring just to a boil over medium-high heat. Pour into bowl with gelatin; stir until gelatin is completely dissolved.
POUR into 8-inch-square baking pan. Gently stir in 1 1/2 cups fruit; cool. Refrigerate for 2 to 3 hours or until set. Cut into cubes to serve. Top each serving with additional fruit and whipped cream.
KENTUCKY PECAN PIE Back to Top
1/2 cup chopped pecan
3 tablespoons Bourbon
1/4 cup butter or margarine, melted
1 cup sugar
3 eggs
3/4 cup Mrs. Butterworth's syrup
1/4 teaspoon salt
1/2 cup chocolate chips
1 unbaked pie shell
SOAK pecans in Bourbon. Set aside. In mixing bowl, BEAT butter, sugar and eggs until fluffy. BLEND in syrup, salt and vanilla. ADD chocolate chips. POUR filling into pie crust. SPRINKLE with pecans. BAKE in 375o F oven for 45 to 50 minutes. Makes one 9-inch pie.
LOBSTER CASSEROLE Back to Top
3 Tablespoon Butter
1 pound Lobster meat
3 Tablespoon Flour
3/4 teaspoon Dry mustard
1 Tablespoon Old Bay Seasoning
3 slices White bread, crusts removed
2 cups Half & half
-salt, pepper to taste
2 Tablespoon Sherry
Cut lobster into bite-sized chunks. Cook slowly in butter, just until it begins to turn pink. Remove to a plate. Add flour mixed with mustard and seasonings to butter in pan. Add half & half slowly. Cook, stirring constantly until thickened. Add the lobster. Tear bread into small pieces and add to pan. Adjust seasonings. Add sherry and mix well.
3 slices Bacon
3 Tablespoon Oil, salad
2 Onions; minced
1 cup Okra; chopped
8 ounces Tomato sauce
1 cup Rice; cooked
1-1/2 cups Lobster meat; cooked
Salt; to taste
Pepper; to taste
Bread crumbs, buttered
Fry bacon until crisp; drain on absorbent paper. Add salad oil to bacon drippings; sauté onion and okra until tender. Add tomato sauce, rice and lobster. Season with salt and pepper. Pour into a 1-1/2-quart casserole dish. Sprinkle breadcrumbs over lobster mixture. Bake, uncovered, at 350o F about 30 minutes.
MANDEL DROPPAR Back to Top
(Classic German Christmas Cookies)
1-1/4 cups almonds, blanched -- ground
1-3/4 cups confectioner's sugar
3/4 teaspoon almond extract
1/4 teaspoon salt
3 egg whites
In large bowl mix together almonds (ground in 1/4 cup batches in blender),
confectioners' sugar, almond extract, and salt; set aside. In large bowl of
electric mixer, beat egg whites until stiff but not dry; fold into almond
mixture.
Drop by teaspoonfuls onto well-greased and lightly floured cookie
sheets. Bake in 325o F. oven 12 to 15 minutes. Remove from oven; let stand
1 minute. Remove cookies from cookie sheets to wire racks to cool completely.
Yield: about 3 dozen (2 per servings).
MEXICAN CORN SOUP Back to Top
1 (16-ounce) package frozen whole kernel corn, thawed
1 cup chicken broth
2 tablespoons butter or margarine
1 (4-1/2-ounce) can diced green chili peppers
1 clove garlic, minced
1 tablespoon snipped fresh oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cup chopped, cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4-ounces)
In a blender container, combine half of the corn and chicken broth. Cover;
blend until nearly smooth. In a large saucepan, combine corn puree, remaining
corn, butter, chili peppers, garlic, dried oregano, (if using) salt and black
pepper.
Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. In
milk, chicken, tomatoes, and oregano ( if using) and heat though. Remove from
heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if
desired. Serves 6
NEW AND IMPROVED WHIPPED TOPPING
USING NONFAT DRY MILK Back to Top
1/2 cup ice water
1/2 cup Nonfat Dry Milk
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1/4 cup powdered sugar
1 teaspoon vanilla
In mixing bowl, combine 1/2 cup ice water and nonfat dry milk. Chill bowl,
beaters, and nonfat dry milk mixture. In small bowl, combine gelatin and 2
tablespoons cold water. Let stand 3 minutes. Add 2 tablespoons boiling water.
Let cool to room temperature. Whip chilled nonfat dry milk mixture until stiff
peaks form. Add gelatin, powdered sugar, and vanilla. Whip until well blended.
NOTE: If whipped topping develops an airy appearance, simply stir vigorously to
restore smooth appearance. For best results, prepare same day as serving.
WHIPPED SWEETENED EVAPORATED MILK Back to Top
1 cup Evaporated Milk
1/4 to 1/2 cup powdered sugar
1 teaspoon vanilla extract
Pour evaporated milk into small mixing bowl. Chill with beaters in freezer for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla; continue beating for 2 minutes or until mixture is stiff. Serve IMMEDIATELY spooned over fresh fruit, berries, or your favorite dessert. Makes 4-1/2 cups.
VARIATIONS:
Whipped Evaporated Low-fat or Skimmed Milk: Substitute evaporated low-fat or skimmed milk for evaporated milk. Substitute 1 tablespoon lemon juice for vanilla extract; follow recipe for Whipped, Sweetened Evaporated Milk.
OYSTER CHOWDER WITH HERBS Back to Top
6 cups milk
1 cup heavy cream
1 onion, stuck with 4 cloves
3 bay leaves
1 teaspoon mace
1/2 teaspoon black pepper
2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon fennel seed
1 teaspoon celery seed
Chowder:
1 celery root, pared and diced
4 carrots, peeled and diced
2 leeks, cut into 1/2-inch squares and washed
1 white onion, peeled and diced
4 tablespoons (1/2 stick) sweet butter
1/4 cup flour
3 dozen shucked small oysters plus oyster liquor
2 tablespoons chopped fresh marjoram
1/4 cup chopped Italian parsley
Kosher salt to taste
Make broth by scalding milk and cream with onion, bay, mace, pepper, mustard, coriander and fennel and celery seed. Let steep for 30 minutes and strain through sieve, discarding solids.
In a large soup pot, cook celery root, carrots, leeks and onion in butter till softened. Stir in flour, and cook 2 to 3 minutes to get rid of raw flour taste. Add shucked oysters, oyster liquor, marjoram, parsley, salt and hot aromatic broth, and bring just to a boil, or until the edges of the oysters curl. Serve immediately. Makes eight servings.
POTATO SOUP Back to Top
4 potatoes
4 cups of chicken broth or bouillon
1 kielbassa or polish sausage 5 to 8 inches long
1 onion chopped finely
Cook the potato in chicken broth with the kielbasa along with the onion. When cooked, add 1 cup of sour cream. Heat until hot. Makes 4 servings.
PUMPKIN SWIRL BREAD Back to Top
1 (8-ounce) package cream cheese
1/4 cup sugar
1 egg, beaten
1-3/4 cups flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter or margarine, melted
1/3 cup water
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine
flour, 1-1/2 cups sugar, baking soda, salt, and spices. Set aside. Combine
pumpkin, butter or margarine, beaten egg and water. Add flour mixture to pumpkin
mixture, mixing just until moistened.
Reserve 2 cups of the pumpkin batter. Pour
the remaining batter into a greased and floured 9 x 5-inch loaf pan. Pour cream
cheese mixture over pumpkin batter, and top with the reserved pumpkin batter.
Cut through batter several times with a
knife for a swirl effect. Bake at 350o F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes only, and then remove from pan to cool completely.
This can be doubled and then baked in three 8 x 4-inch loaves. This freezes well.
SLOW-COOKED CHICKEN STEW MEXICAN STYLE Back to Top
2 pounds skinless boneless chicken breasts -- cut into 1-1/2-inch pieces
4 medium russet potatoes -- peeled and shredded
15 ounces salsa -- mild
4 ounces canned diced green chilies
1-1/4 ounces taco seasoning mix
8 ounces tomato sauce
16 ounces frozen green beans -- cut into 1-inch pieces
In a 3-1/2-quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.
Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.
Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.
SPRING ROLL SAUCE Back to Top
This sauce can be used as an accompaniment to almost any deep-fried meat
or vegetable dish. Try it with the crispy fried beef recipe (above).
1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1 to 2 tablespoons fish sauce (depending on brand and taste) or 1/2 to 1 teaspoon salt
2 to 3 teaspoons ground red chili peppers
1/2 carrot or daikon, shredded
1/4 cup coarsely chopped peanuts or macadamia nuts
In a small saucepan, combine sugar and water and bring to a boil. Reduce heat and simmer for about 10 minutes or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce and red chili peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with nuts before serving.
STRAWBERRY SHORT CAKE YOU CAN BAKE Back to Top
1 cup miniature marshmallows
2 (10-ounce) packages frozen sliced strawberries, completely thawed
1 (3-ounce)
package strawberry Jell-O2-1/4 cups self-rising flour
1-1/2 cups sugar
1/2 cup solid shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Preheat oven to 350o F. Generously grease bottom only of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with
Jell-O; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350o F for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.
TACO SOUP Back to Top
(low-fat, freezes well)
1 pound lean ground beef
1 (16-ounce) can tomatoes, chopped
2 cups frozen or fresh corn
1 (16-ounce) can kidney beans, drained
1 (8-ounce) can tomato sauce
1 package taco seasoning mix
1 small onion, chopped
1/2 cup sliced black olives, with liquid
Tortilla chops
Shredded Cheddar cheese
Sour cream
Brown ground beef and onion with taco seasoning and 3/4 cup water. Add tomato sauce, kidney beans, corn, tomatoes and olives with liquid. Add about four cups of water to bring to soup consistency. Simmer for 15 minute Serve in bowls over chips with sour cream and cheese on top.
2 pounds ground, browned beef, drained
1 can (30 ounces) spicy chili beans, undrained
2 cans (10 ounces each) diced tomatoes &
chilies, undrained1 can (11.5 ounces) V-8 picante juice
2 cans (11 ounces each) Mexicorn, drained
2 cans (4 ounces each) diced green chilies
1 can (15.5 ounces) black beans, undrained
2 envelopes taco seasoning
Chili powder to taste
Flour tortillas
Sour cream
Shredded cheese
Mix together in large pot on medium heat for 15 to 20 minutes. Note: If you would like to eat this in a burrito, drain all juices from cans and omit picante juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pizzazz. The guys love it and it doesn't last very long. Freezes well.
TASTY TURKEY POT PIE Back to Top
1/2 cup salad dressing or mayonnaise
2 tablespoons flour
1 teaspoon instant chicken bouillon
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups chopped cooked turkey (or chicken)
1 (10-ounce) package frozen mixed vegetables, thawed, drained
1 (4-ounce) can refrigerated crescent rolls
Combine salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add turkey and
vegetables. Heat thoroughly, stirring occasionally.
Spoon into 8-inch square baking dish. Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side-by-side to form a square. Press edges together to form a seam. Cover turkey mixture with dough.
Bake at 375* F for 15 to 20 minutes or until browned. Makes 4 to 6 servings.
Variations: Combine 1 egg, beaten, and 1 tablespoon cold water, mixing until well blended. Brush dough with egg mixture just before baking. Substitute one chicken bouillon cube for instant chicken bouillon.
Substitute a 10 X 6-inch baking dish for the 8-inch square baking dish. Substitute a 12 x 8-inch baking dish for the 8-inch square baking dish. Double all ingredients. Assemble recipe as directed, using three dough rectangles to form top crust. Decorate crust with cut-outs from the remaining rectangle. Bake as directed.
TEX MEX CREAM OF CHICKEN SOUP Back to Top
1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 (10-3/4 ounce) can condensed cream of chicken soup
1 (7-ounce) can whole kernel corn with sweet peppers, drained
1 medium tomato, chopped (3/4 cup)
1 (4-ounce) can diced green chili peppers, drained
2 tablespoons snipped fresh cilantro or parsley
1/4 teaspoon ground red pepper
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh cilantro or parsley (optional)
In a large saucepan or Dutch oven cook ground
chicken
or turkey, onion and
garlic till
chicken
or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan. Stir in milk, cream of chicken soup, corn, chopped tomato,
chili peppers, parsley or cilantro and ground red pepper. Bring to boiling.
Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Add
cheese; cook and stir till cheese melts. Garnish each serving with additional
cilantro and parsley, if desired. Makes 4 servings.
TUNA NOODLE CASSEROLE Back to Top
6 ounces noodles (medium)
1 (6-1/2, 7 or 9-1/4 ounce) can tuna (drained)
1/2 Cup mayonnaise
1 Cup celery
1/3 Cup onion
1/4 Cup green pepper
1/4 Cup pimento
1 teaspoon salt
1 Can Cream of Celery soup
1/2 Cup milk
1 Cup sharp cheese shredded
1/2 Cup slivered, blanched almonds toasted (optional)
Combine cooked noodles, vegetables, tuna and mayonnaise. Blend soup and milk and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425o F.
VEGAN LASAGNA Back to Top
1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section.. (it's to replace the ground beef.)
1 tablespoons imitation Beef Bouillon
1/4 cup diced onion
1 tablespoons Extra Virgin Olive Oil
1 pound Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry)
1/4 cup Extra Virgin Olive Oil
1 tablespoon garlic powder
2 tablespoons sesame Tahini (Found in most health food stores.. (it is ground up sesame seeds and gives food a cheesy flavor. It is also one of the highest sources for calcium)
2 teaspoons Salt, or to taste
1 tablespoons fresh minced parsley or 1 teaspoon dried
1 pound Soya Kaas Mozzarella style soy cheese, shredded (you shred it)
4 ounces Tofutti Soy "Better than Cream Cheese" Plain
1 jar of your favorite pasta sauce
1 pound lasagna noodles, parboiled for 5 minutes, drained in cold water
1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp and squeezed dry
Layer the bottom of a large, glass, rectangular dish with tomato sauce,
lasagna noodles, then another layer of sauce. In a blender, crumble the tofu.
Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder
& salt. Blend. You will have to stop & stir the mixture several times
until well blended. If you wish, you may use a hand mixer or a food processor.
Stop the process when the mixture is the texture of ricotta. Stir in the minced
parsley.
In a frying pan, heat the tablespoon of olive oil. Add the onion. Sauté until
the onion is soft & translucent. Add the crumbles & Bouillon. Fry until
the crumbles seem dry & the oil is absorbed.
Into the dish, add a layer of
the crumbles mixture, followed by the spinach, the "tofu ricotta", the
mozzarella, and then another layer of lasagna noodles. Continue until all the
ingredients are finished. End with a layer of sauce.
Bake covered with foil in a
375o F. oven for 35 minutes Take off the cover, add additional shredded cheese, if
desired & bake another 5 minutes. Note: I usually find that more than 2
layers with the crumbles is too much, so you may want to adjust for that.
Any
leftover crumbles are great in chili, homemade tomato sauce, or anywhere you
would use ground beef. You can also add any other cooked veggies you like in
your layers. Carrots & zucchini are good, also.
WHITE CORN AND SCALLOP CHOWDER WITH POBLANO CHILIES Back to Top
1 quart chicken stock (or fish stock)
Any trimmings from sea scallops
1/4 cup raw white rice
2 large sprigs thyme
2 bay leaves
Onion trimmings
1 pound yellow potatoes, peeled and diced
1 pound white corn kernels (frozen or fresh)
2 poblano chilies, roasted, peeled and diced
1 white onion, diced
4 tablespoons (1/2 stick) butter
2 pounds naturally packed bay scallops
1 tablespoon kosher salt
1/2 teaspoon black pepper
Simmer together stock, sea scallop trimmings, rice, thyme, bay leaves and onion trimmings, until rice is quite soft. Puree in blender, and strain.
Simmer potatoes in broth till soft, about 15 minutes. Combine broth with corn kernels and roasted chilies; bring to a boil, and season with salt and pepper. Meanwhile, cook onion in butter until transparent, then add scallops, cook briefly, until scallops turn opaque. Add to broth and serve. Makes 12 servings.
ZUCCHINI SOUP Back to Top
8 cups zucchini, sliced
1 small onion, cut-up
2 carrots, sliced
1 large clove garlic
1 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/4 pound bacon, chopped
2 beef bouillon cubes
1 can consommé
2-1/2 cups water
Place all ingredients in large kettle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)
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