[RecipesAndMore] Honey Cake
Honey Cake 2 eggs 1 cup sugar 2 cups self raising flour ¾ cup oil ¾ cup honey ½ teaspoon bicarbonate of soda ½ teaspoon cinnamon 1 cup boiling water with coffee 2 tablespoons cocoa Preheat oven to 175ºC. Grease and line 23cm (9inch) square cake tin. Beat together eggs and sugar until thick and creamy and stir in oil and honey. Sift together flour, cinnamon, cocoa and bicarbonate of soda and fold into beaten mixture. Lastly add boiling water with coffee and pour into prepared cake tin. Bake for 1 to 1½ hours. Leave cake in tin for 5 minutes, then place cake on a wire rack to cool. Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Low Fat Chocolate Cake
Low Fat Chocolate Cake 100g pitted prunes 3/4 cup apple juice 1/4 teaspoon bicarbonate of soda 1 cup self-raising flour 1/2 cup cocoa powder 4 egg whites 1/2 cup castor sugar 2 teaspoons icing sugar Preheat the oven to 160°C and line a 20cm round cake tin with baking paper. Place the prunes, apple juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool. Once cool, puree until smooth. Sift the flour and cocoa and stir into the cooled prune puree. Beat the egg whites until stiff, adding sugar gradually. Fold half the egg whites into the prune mixture and then fold in the remaining egg whites. Keep stirring gently until the egg white is incorporated. Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean. Cool on a rack and just before serving, sieve the icing sugar over the top. Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries. Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Salmon Cake
Salmon Cake ½ cup dry white wine 3 or 4 sprigs of parsley 1 kg salmon fillets 2 teaspoons gelatine powder juice of 2 lemons 2 tablespoons vegetable oil 2 hard-boiled eggs, chopped ½ red onion, diced finely 2 tablespoons fresh dill, chopped salt and freshly ground black pepper extra vegetable oil to coat cake tin 500g smoked salmon 1 cup whipped cream 3 tablespoons chives or parsley, finely cut Preheat oven to 200°C. Place wine and parsley in an oven tray. Add fish fillets, cover with foil and bake in preheated oven for 20 minutes. Transfer fish fillets to a dish and remove all skins. Add gelatine to fish liquid and whisk until dissolved. Strain liquid into a bowl and allow to cool slightly. Then stir in lemon juice, oil, chopped eggs, onion and dill. Mix in fish, broken into small pieces and season to taste with salt and pepper. Toss well so the dressing coats the fish pieces. Brush a 25cm round cake tin lightly with oil and line with plastic film. Line the sides and base of the tin with slices of smoked salmon. Pour fish mixture into tin and flatten gently. Top with remaining slices of smoked salmon, cover with plastic film and place a plate on top to weigh the mixture down. Refrigerate at least three hours before unmoulding onto a flat plate. Cut as you would cut a cake and serve with a little whipped sour cream sprinkled with finely cut chives or parsley. Serves 8. Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spicy Beef
Spicy Beef 1kg stewing beef, cubed 2 tblsp flour 1 tsp each of mustard, ginger, curry powder and mixed spice 1 large onion 2-3 large carrots ½ cup sultanas SAUCE - 2 tblspns worcestershire sauce, 1 tblspn vinegar, 1 ¼ cups water, 1 tsp sugar, 1tsp salt, and 4 tblspn tomato sauce MIX 2 tblsp flour with 1 tsp each of mustard, ginger, curry powder and mixed spice DIP (or roll) meat cubes in the mixture and place in casserole dish SLICE the onion (first cut in half) and mix in with the meat PEEL and cut the carrots into big hunks and mix in with the meat MIX in ½ cup sultanas TO MAKE THE SAUCE - mix 2 tblspns worcestershire sauce, 1 tblspn vinegar, 1 ¼ cups water, 1 tsp sugar, 1tsp salt, and 4 tblspn tomato sauce POUR sauce over meat COVER casserole COOK in moderate oven for 1 ½ - 2 hours Note: This recipe never fails if there is enough sauce. You can't go wrong. If it looks like there's too little liquid just add more water, vinegar and tomato sauce. This can be served with tinned potatoes, or freshly boiled baby potatoes, or rice, or roasted potatoes with red capsicum Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chuck Wagon Meatballs
Chuck Wagon Meatballs The Cast Iron Cookbook - 1969 2 lbs. lean ground beef 1 lb. ground pork 1 cup bread crumbs 2 medium potatoes, cooked and mashed 1 large onion, grated 2 tsp. ground ginger Dried thyme to taste 2 tsp. salt Dash pepper 5 Tblsp. oil 4 cups beef broth 2 Tblsp. flour 1 cup heated V-8 juice Combine meat, bread crumbs, potato, onion, and seasonings in a large bowl, mixing well. Form mixture into small, walnut-sized balls. Heat oil in 6-quart chicken fryer (skillet with high sides) and brown meat balls on all sides. Remove meat balls and any excess oil from chicken fryer and then add the broth. Mix flour with a little cold water to make a thin paste and add to broth. Replace meat balls in gravy, cover, and simmer on LOW for 1 hour. Add heated V-8 juice 20 minutes before done for flavor and to alter the consistency of the gravy. Serve with mashed potatoes. texascookreview Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hungarian Cabbage and Noodles
Hungarian Cabbage and Noodles 1 head cabbage, sliced VERY thin 1-lb. bag THIN noodles 6 slices bacon salt and pepper to taste Fry bacon crisp and set aside. Boil noodles until tender and drain. Fry cabbage in bacon drippings until tender. Combine cabbage and noodles, then season to taste with salt pepper, and hot sauce, optional. Serve with bacon crumbled over it. This recipe was given to me when I was in high school, by a friend's Mother whose family was from the Hungarian settlement in Albany, Louisiana. They serve it with a side bowl of sour cream texascookreview Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Nut Bread
Pumpkin Nut Bread
My friend sent this recipe to me, saying I'd never make
another pumpkin bread after making and tasting this one.
She's right. It's delicious!
1 cup butter, melted
4 eggs,
1 can {14-1/2 oz.} pumpkin
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 cup sugar
1 cup brown sugar
2-3/4 cups flour
1 cup chopped nuts
Melt butter.
Add eggs and pumpkin. Beat thoroughly.
Add sugars, baking soda, baking powder, and spices. Beat thoroughly
until all lumps are removed.
Add flour. Beat thoroughly.
Add nuts and mix well.
Spoon into 2 greased bread pans.
Bake for 1 hour at 350 degrees F.. Test with toothpick to ensure
loaves are ready to remove from oven. Place loaf pans on cooling rack
to thoroughly cool before removing from pans.
texascookreview
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
--~--~-~--~~~---~--~~
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[RecipesAndMore] Round Steak in Gravy
Round Steak in Gravy Submitted by Dianne Bauer 3 pds round steak,cut into serving sizes 1 pkg onion soup mix 1 can cream of mushroom soup 1 can (4 1/2 ozs) mushrooms and juice Put all ingredients in a roaster or slow cooker. Cover and bake at 325* for 4 hours If using slow cooker cook on low texascookrview Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Eddie's Rambllin's On Beef
Eddie's Rambllin's I live by these rules and they have served me well. Select beef with a bright, cherry-red color. The exception is vacuum-packaged beef. Beef that is vacuum-packaged appears a dark, purplish-color because all the air has been removed from the package. When the package is opened and the product is exposed to air, the beef will turn a bright red color. This also explains why the center of raw ground beef is sometimes darker than the outside. The outside is exposed to air while the inside is starved for it. Look for beef that is firm to the touch, not soft. Make sure the package is cold and has no tears or rips Choose packages without excessive liquid. For highest quality, purchase beef before the sell-by date. the texas cook review Few are those who see with their own eyes and feel with their own hearts. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lentil Patties
Lentil Patties 250g lentils 1 egg 1 stick celery 1 onion 1 tspn chopped parsley pinch vegetable salt pinch mixed herbs 1 cup wholemeal breadcrumbs sunflower oil for frying Cook lentils in boiling salted water ½ hour, drain. Combine lentils with beaten egg, herbs, parsley, vegetable salt and finely chopped celery. Mix well; form into patties, roll in breadcrumbs; saute in hot sunflower oil until browned on both sides. Serves 4. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Honey Spice Cake
Honey Spice Cake 4 eggs 1 scant cup sugar 1 ounce whiskey 1 teaspoon ground allspice 1 tart apple, grated ½ cup corn oil 1 cup honey 1½ teaspoons orange zest 1/3 cup strong coffee Scant ¼ cup orange juice 2 2/3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons baking soda 1½ cups raisins 1/3 cup ground walnuts Preheat oven to 350°F (180°C). Combine all ingredients in the bowl of an electric mixer and beat at medium speed until well blended. Bake in a large greased tube pan for 50 minutes or until a toothpick inserted comes out clean. This cake freezes well There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spinach and Yogurt Soup
Spinach and Yogurt Soup 350g spinach or frozen leaf spinach 1 medium onion, chopped 3 spring onions (scallions) finely chopped 2 tbls vegetable oil 100g / ½ cup long-grain rice 750ml / 3½ cups water ¼ teaspoon tumeric (optional) salt and white pepper 500ml / 2 ¼ cups yoghurt 1 garlic clove, crushed Wash spinach and only remove stems if they are thick and hard. Defrost if using frozen spinach. Drain and cut into strips. In a large saucepan, fry the onions and spring onions (scallions) in the oil until soft. Add rice and stir to coat with oil. Pour in water, add tumeric, and season with salt and pepper. Simmer for 15 minutes. Add the spinach and cook for 5 minutes or until softened and rice is tender. Beat yogurt with garlic and beat into the soup. Heat through, but do not boil. Serve at once. Serves 4 There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hungarian Apple Pie
Hungarian Apple Pie Pastry 225g plain flour 125g butter a little caster sugar 1 egg yolk a little cream (or milk) Filling strawberry jam 75g ground almonds 75g caster sugar 1 egg white 450g pureed apples Mix egg yolk with a little cream. Combine butter and sugar in a blender until smooth, add mixed egg yolk and cream. Mix in flour. Blend until mixture forms a ball. Wrap in cling wrap and place in the refrigerator for 20 minutes. Grease a 20cm loose bottom flan tin. Roll out ½ of the pastry and line the flan tin. Prick pastry with a fork and cook in the oven 200 degree celsius for 10 minutes (can blind bake, but not necessary). Combine ground almonds and caster sugar. Divide mixture in two. Take flan tin out of the oven and cover the bottom of the pastry with strawberry jam, then add ½ of the mixed sugar and almonds. Beat the egg white until stiff and add apples. Put this mixture on the almond and sugar, then add the rest of the almond and sugar. Roll out remaining pastry and cover. Brush with egg white and sprinkle a little sugar on top. Bake for 20 minutes in a 180 degree celsius oven There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Quiches
Quiches 15g butter/margarine (30g if using a larger dish) 1 onion, finely chopped 1 clove garlic, crushed 1 cup stale wholemeal/granary breadcrumbs (2 cups if using a larger dish) 4 eggs 300g carton sour cream/30ml cream (optional lemon juice) 1 cup grated tasty cheese ¼ cup grated parmesan cheese 1 tablespoon self-raising flour 1/3 cup milk paprika Asparagus 1 x 340g can asparagus spears, drained Potato 1 or 2 potatoes (ordinary, sweet, or combination), peeled, diced and cooked Vegetables 1 potato, peeled, diced and cooked 1 or 2 cups of cooked mixed frozen vegetables Heat butter in pan, add onion, cook, stirring, until onion is soft. Stir in garlic and breadcrumbs. Press evenly over base of 23cm quiche dish. Blend or process combined cheeses, flour and milk until smooth, pour slowly into quiche dish. Top with asparagus, potato or vegetables, sprinkle lightly with paprika. Bake in moderate oven 35 minutes or until set. Convection Microwave Method Put butter and onion in 23cm quiche dish, cover with cling film and cook for 2 minutes on high. Stir in garlic and breadcrumbs. Press evenly over base of dish. Blend or process combined cheeses, flour and milk until smooth, pour slowly into quiche dish. Top with asparagus, potato or vegetables, sprinkle lightly with paprika. Preheat oven 200ºC. Bake in low mix combination 200º oven 20 - 22 minutes or until set. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fourth of July Ice Cream Cake
The Recipe With the 4th of July just around the corner, imagine friends and family gazing upon this dessert as you walk out with it after dinner. Let's do it! Fourth of July Ice Cream Cake 1 (10 inch) prepared angel food cake 2 quarts strawberry ice cream, softened 1 quart vanilla ice cream, softened 2 1/2 cups whipping cream 2 tablespoons confectioners' sugar Decorative mini paper flags, optional Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer. In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Buon appetito! There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cheese Fondue
Cheese Fondue 1 garlic clove, halved crosswise 1-1/2 cups dry white wine 1 TB cornstarch 2 tsp. Kirsch (optional) 2 cups (1/2 lb.) Emmental cheese, coarsely grated 2 cups (1/2 lb.) Gruyère, coarsely grated Rub inside of a 4 quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame. What to dip Cubes of French bread Cubes of apple and pear Roasted potatoes Julienned raw red bell pepper Blanched broccoli florets What to drink Dry white wine such as dry Riesling or Sancerre German lager or Saison-style ale Farmhouse cider Fino Sherry Makes 6 servings. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Jolly Time Party Mix
Jolly Time Party Mix 2 quarts Popped Jolly-Time popcorn 2 cups Thin pretzel sticks 2 cups Cheese curls 1 cup Dry roasted peanuts 1/4 cup Margarine 1/2 teaspoon Seasoned salt 1 tablespoon Worcestershire sauce 1/2 teaspoon Garlic salt In shallow baking pan, mix popped popcorn, pretzel sticks, cheese curls and peanuts. Melt butter or margarine in small saucepan and stir in seasonings. Pour over dry ingredients and mix well. Bake at 250 degrees for 45 minutes, stirring several times. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Breakfast Strata
Breakfast Strata 3/4 cup egg substitute or 3 eggs 3/4 cup low-fat (1%) milk 3 slices day-old white bread, cubed 1/2 cup fresh spinach, finely chopped or par-cooked spinach 1/2 cup grated tasty cheese pepper to taste Spay an 8-inch round pan with nonstick cooking spray. In a medium bowl, whisk the eggs until frothy. Add the milkand bread. Let stand for 5 minutes. Add the spinach and cheese, pepper and stir to blend. Pour into the prepared pan. Cover and refrigerate 8 hours or overnight. Preheat the oven to 350 degrees F. Bake the strata, uncovered, until the top is lightly browned, about 30 minutes. Serve hot or at room temperature. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chutney for Lamb
Chutney for Lamb 1 tablespoon chopped onion 2 tablespoons grated coconut juice of 1/2 lemon 1 teaspoon sugar Blend all ingredients in a blender adding a little water if necessary. Pour into serving bowl. ADD in 1 teaspoon grated fresh carrot 1 tablespoon chopped parsley Serve with Lamb curry There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cucumber Cheesecake Appetizer
Cucumber Cheesecake Appetizer 1 cup cucumber, peeled and chopped 1 lb. soft cottage cheese 1 cup sour cream 1 pkt. gelatine dissolved in 3 TBS hot water 6 green onions, chopped 3 TBS fresh coriander or parsley chopped Crust: Crush 4 oz. whole meal crispbread and mix with 2 oz. melted butter and press into the base of a 9-in. cheesecake tin (springform pan). Filling: First beat together the cheese and cream with salt and pepper to taste, then stir in the vegetables and dissolved gelatine and pour into the mould. Chill until set. Garnish with fresh cucumber slices and finely sliced lemon. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pear Tea Cake
Pear Tea Cake 2 medium pears 60 gm butter ½ cup castor sugar 1 tspn vanilla essence 1 egg 1¼ cups self-raising flour ½ tspn cinnamon ¼ cup milk 2 tblspn brown sugar Grease 20cm round cake pan, line base with paper Beat butter, sugar, vanilla essence, then add egg and beat Stir in flour, cinnamon and milk (in 2 batches) Arrange pear slices overlapping slightly on top, sprinkle with brown sugar Cook at 180°C (355°F) for 40 minutes There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sweet Potato and Tomato Soup
Sweet Potato and Tomato Soup 3 medium sized orange sweet potatoes 1 large brown onion ½ stick celery (or more to suit) 1 medium sized white potato 1 small tin peeled tomatoes, chopped 2 medium sized carrots 2 heaped tsp ground cumin seed ½ pint (1 cup ) chicken stock or 4 heaped dspn powdered chicken stock Peel and cut in small sections sweet potato, onion, white potato and carrots. Cut in small sections celery and tinned tomatoes. Put all into pan and cover with water. Season with salt and pepper. Bring to boil, cook gently for 45 minutes until soft. Allow to cool, then blend. Serve either hot or cold. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] White Fish Dish
White Fish Dish 1 kg white fish fillets, such as bream Marinade 1 teaspoon salt ½ cup lime juice (could use lemon) Rub into fish fillets and leave to marinate for at least 3 hours. Sauce ¼ cup olive oil 2 cloves garlic 2 onions sliced 12 tomatoes (can use tinned, discarding the juice and chopping the tomatoes) 1 tablespoon tomato paste 1 bay leaf ½ teaspoon oregano (dry) 2 tablespoons capers 18 olives pitted (green or black depending on your taste) 2 chillies seeds removed and cut into strips ¼ cup lemon juice Saute garlic and onion in olive oil, add tomatoes, tomato paste and seasonings and cook for about 15 minutes, or until liquid evaporates and leaves a nice juicy sauce for the fish. Put the sauce into a baking dish and place the marinated fish pieces into the sauce, covering lightly. Bake at 325°F (163°C) for 20 to 30 minutes There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Creamy Sponge Cake
Creamy Sponge Cake 225g soft, unsalted butter 225g castor sugar 1 teaspoon vanilla extract 4 large eggs, room temperature 200g self-raising flour 25g cornflour 1 teaspoon baking powder 3-4 tablespoons milk Filling 2-4 tablespoons strawberry or raspberry jam 1 punnet of strawberries or raspberries 12 ml thick cream 1-2 tablespoons castor sugar Preheat oven to 180ºC. Line and butter 2 x 21cm deep sided tins. Don't line tins if they have removable bases. Put all ingredients, except milk, in food processor. Process the batter until smooth. Whilst food processor is pulsing, gradually add milk until mixture is a soft, dropping consistency. Pour batter into tins and bake for about 25 minutes, until the cakes are coming away from the edges of the tin and when cake springs back after gently pressing on top of cake with finger. Leave cakes in tin on a wire rack for 10 minutes before turning out to cool completely. Join both cakes together by spreading jam and berries on the top of one cake. Spread whipped cream over the jam and berries and place the second cake on top of the filling. Sprinkle top of cake with castor sugar There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Ham Sauce with Mustard Pears
Ham Sauce with Mustard Pears 1/3 c. sugar 1/3 c. prepared mustard 1 c. vinegar 1 1/2 c. juice drained from 1 lg. can pear halves Bring sugar, mustard, vinegar and pear juice to boiling point. Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Salsa Chicken Fiesta (lighter recipe)
Salsa Chicken Fiesta (lighter recipe) Bisquick Heart Smart® recipe! Have a fiesta with a chicken breast main Meal that's in the oven in minutes! Prep Time:15 min Start to Finish:45 min Makes:6 servings 2/3 cup Bisquick Heart Smart® mix 2 tablespoons water 1/4 cup fat-free egg product or 2 egg whites 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz) 3 boneless skinless chicken breasts, cut into 1/2-inch pieces 1 1/4 cups Old El Paso® Thick 'n Chunky salsa 1.Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking Spray. In small bowl, stir together Bisquick® mix, water and egg Product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.2.In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring Frequently, until outsides turn white; drain. Stir in salsa; heat until Hot. Spoon over batter in pan to within 1/2 inch of edges.3.Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; Loosen from sides of pan.High Altitude (3500-6500 ft): Do not use 8-inch pan. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 To 30 minutes There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Copycat Cheesecake Factory Oreo Cheesecake
Copycat Cheesecake Factory Oreo Cheesecake Here is a great copycat recipe for anyone with a sweet tooth! This recipe takes oreo’s to the next level like only The Cheesecake Factory can do. With this simple recipe, you can prepare this cheesecake at home like a pro! Ingredients Filling 1 1/2 pound cream cheese 1 cup sugar 5 large eggs 1/4 teaspoon salt 2 teaspoon vanilla 1/4 cup flour 8 ounces sour cream 5 Oreo cookies (coarsely chopped for the batter) 10 coarsely chopped Oreo cookies for the topping Crust 1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped) 2 tablespoon melted butter 9″ spring form pan (buttered on bottom and sides) 1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside. 2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy. 3. Slowly add sugar and continue beating cream cheese until mixed well. 4. Add eggs one at a time and continue to beat until blended. 5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat. 6. Stir in the coarsely chopped oreo cookies with a spoon. 7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. 8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes. 9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. Serves 4-6 There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cookout Potatoes
Cookout Potatoes 6 to 8 servings 4 c. Cubed frozen hash brown potatoes, thawed 1/2 c. Chopped celery 1/2 c. Chopped green pepper 1/3 c. Butter or margarine, melted 2 Tbsp. Finely chopped onion 1 Tbsp. Minced fresh parsley 1 t. Salt Combine all ingredients. Place on a double thickness of heavy-duty foil (about 28x18 inches). Fold foil around the potato mixture and seal tightly. Grill, covered, over medium heat for 45 to 50 minutes or until the potatoes are tender. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pecan Sandy Dessert
Pecan Sandy Dessert 1 sack Pecan Sandies 1/4 Cup softened margarine 2 Packages instant vanilla pudding 2 Cups milk 1 qt. Butter pecan ice cream, softened 8 oz. Cool Whip Crush all the Pecan Sandies (save a little to sprinkle on top) and mix with 1/4 cup softened margarine. Spread into 9 x 13-inch pan or a little larger, if available. Beat until thick, pudding, milk (fold in or beat in) and butter pecan ice cream. Pour on top of Sandy spread. Top with Cool Whip. Sprinkle with remaining cookie mixture or 4 large crushed Heath bars. Refrigerate but do not freeze. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Vermont Maple Cookies
Vermont Maple Cookies (originally found in an old Workbasket magazine) 1/2 cup butter or margarine 1/2 cup maple syrup 1/2 cup nut meats 1 egg, beaten 1/2 cup chocolate chips 1-1/4 cups all purpose flour 1/2 to. Baking soda 1/2 tsp. Salt. Mix butter and maple syrup into the beaten egg. Stir in Chocolate chips and nut meats. Sift together flour, soda and salt and add to mixture. Drop by tsp. Onto gread pan. Bake at 325 degrees F. For 8 to 10 minutes. I think I will try to use sugar free maple syrup egg beaters so I can call them diabetic cookies. One will be enough . Everything in moderation There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Tasty Apple Pie
Tasty Apple Pie Pastry 250g butter 1 cup sugar 2 eggs 1 tsp vanilla essence enough ½ plain and ½ self-raising flour (about 2 cups) Filling 10 large green apples juice of 2 lemons 150g almond meal 1 cup raisins cinnamon 1 cup sugar 1 tsp vanilla essence vanilla sugar Combine the butter and sugar in a blender until creamy, then add beaten eggs and vanilla essence. Mix in enough flour to make a pastry and allow to cool in the refrigerator for 20 minutes. Peel and grate the apples and add the lemon juice first to prevent discolouration. Combine with all other ingredients. Drain off any excess apple juice from the bottom of the bowl. Roll out ½ of the pastry for the pie base to about 1cm thick, then place it in a large pie dish and prick to base with a fork. Put the filling in, add more cinnamon, and cover with the rest of the rolled pastry, except for a small ball set aside for the leaves. Pinch the edge of the pie together with thumbs and forefingers of both hands, and make a small hole at the top of the pie in the middle. Fashion 5 or 6 leaves or petals out of the remainder of the pastry, and place around the hole. Brush the pie with milk, and dust with vanilla sugar and cinnamon. Bake at 180 degrees celsius for about an hour, or until the pie is golden brown. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crabapple Ham Glaze
Crabapple Ham Glaze 1 (17 oz.) jar spiced whole crabapples 1 c. brown sugar 1 fully cooked center cut ham sliced 1 thick (about 1 1/2 lb.) Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Easy Salsa at Home
Easy Salsa at Home 3 Roma tomatoes, chopped 1 medium onion, chopped Just a little cilantro - Unless you like cilantro a lot, then add more Pinch of fresh basil 2 cloves garlic Juice from a whole lime 1 tomatillo, chopped 1 jalapeno pepper with the seeds out - Unless you like it hotter, then leave the seeds in. Salt and pepper as you like it ;-) Mix all the ingredients in your food processor and process until finely chopped. Makes about 2 cups of yummy fresh salsa. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Taco Hash Brown Supper
Taco Hash Brown Supper 1 lb lean ground beef ½ cup onion, chopped ½ tsp garlic, minced 1 - 8 oz can tomato sauce 1 tsp chili powder ¾ tsp salt 1 tbsp butter 1 tbsp vegetable oil 4 ½ cups frozen hash browns, thawed (approx. ½ of a 26 oz package) 4 tomato slices 1 cup Cheddar cheese, shredded Brown the lean ground beef with the onions and garlic and then drain well. Stir in the tomato sauce, chili powder and ½ tsp salt; bring to a boil. Reduce heat and simmer for about 10 minutes. Mix the butter and oil in a non stick oven proof skillet or pan and heat until bubbly. Press the hash browns into skillet and cook for five minutes. Preheat your broiler. Add the ground beef mixture over the hash browns and top with tomato slices and cheese. Broil for a couple of minutes. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Aloha Pineapple and Banana
Aloha Pineapple and Banana Keys: Desserts Fruits Tropical Cold Warm Yield: 10 Servings Ingredients: 10 x Pineapple rings in juice -- Drained 10slc Banana 1tbl Lemon juice 3tbl Cinnamon-sugar 4 x Egg whites 1/4tsp Cream of tartar 1/2cup Sugar 10 x Maraschino cherries Method: Arrange pineapple slices on greased baking sheet. Place a banana slice in the center of each. Sprinkle with lemon juice and 1/2 of the cinnamon-sugar. Make meringue with egg whites, cream of tartar and sugar, and spread over each pineapple slice. Sprinkle with r emaining cinnamon-sugar. Bake 10 min. at 400F till golden. Garnish with cherries. Serve warm or cold. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Amor Frio (Cold Love) - Wheat-Free Recipe
Amor Frio (Cold Love) - Wheat-Free Recipe Keys: Desserts Fruits Yield: 6 Servings Ingredients: 2 pt Fresh Strawberries 1/2cup Powdered Sugar 1/2cup Madeira -- Or Sweet Sherry 1tsp Lemon Zest 1/4tsp Cinnamon 1/8tsp Powdered Ginger 1pch Ground Cloves 1pch Nutmeg 2/3 x To 1 Cup 1 1/2 x To 2 Tbsp 1/4 x Crystallized Ginger -- Chopped Heavy Cream Sugar Method: Wash, hull and halve or slice berries. Sprinkle with powdered sugar and let sit 10 min. Meanwhile mix sherry with lemon zest and spices. Pour over berries and chill. at serving time, whip cream with sugar to taste. spoon berries into sherbert glasses. garnish with a dollop of cream and sprinkle the c. ginger. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Annemarie's German Apple-Rice Souffle
Annemarie's German Apple-Rice Souffle Keys: Desserts Cheese Eggs German Germany European Hot Cold Yield: 4 Servings Ingredients: 3/4cup CAROLINA EXTRA LONG GRAIN ENRICHED RICE 1 x EGG, SEPARATED, OR TWO EGG WHITES 1tbl HONEY LEMON ZEST FRON 1/2 LEMON 1 x APPLE, PEELED AND DICED 1/4cup RAISINS 1/4tsp VANILLA, RUM, OR BRANDY EX- TRACT Method: BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER MEDIUM-LOW HEAT FOR 14 MINUTES, OR UNTIL TENDER. DRAIN AND RINSE BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A SMALL BOWL, AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE RICE, APPLE, RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT A1 1/2 QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE. BAKE AT 350F FOR 25-30 MINUTES, OR UNTIL SET. SERVE HOT OR COLD. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Apple Pandowdy
Apple Pandowdy Keys: Desserts Easy Fruits Cold Warm Yield: 9 Ingredients: 4cup sliced peeled apples 1/4cup sugar 1/2tsp cinnamon 2tbl butter or margarine 1/2cup sugar 1/2cup butter or margarine - (1 stick) 1 x egg beaten 1/2cup flour 1/2tsp baking powder 1/4tsp salt 1tsp vanilla Method: Place sliced apples in buttered 9- by 9-inch baking pan or 2-quart casserole. Sprinkle with cinnamon-sugar mixture. Dot with butter. Cream sugar and butter. Add egg and beat well. Sift together flour, baking powder, and salt. Mix until mixture is well combined. Add vanilla and stir in. Drop by spoonfuls over apples and bake in 350 degree oven for 30 to 35 minutes, or until lightly browned. Serve warm or cold with ice cream, if desired. This recipe yields 9 servings. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Baked Custard Pudding a L'orange
Baked Custard Pudding a L'orange Keys: Desserts Citrus Fruit French Dessert French France European Mediterranean Cold Yield: 4 people Ingredients: 3 x eggs 1/2cup sugar (caster) 1/2tsp vanilla essence 2cup milk 1 x oranges 1/4cup Grand Marnier 1tsp butter - TO GARNISH: 1cup cream 2 x oranges 1/4cup Grand Marnier Method: Beat together the eggs, sugar and vanilla in a bowl. Heat milk with orange rind without allowing it to boil, pour slowly over the beaten eggs, stirring constantly. Beat in the orange juice and Grand Marnier, strain the mixture into a well buttered souffle dish or individual buttered ramekins. Place the dish or ramekins in a baking dish and add enough hot water to come up two-thirds of the outside of the mould. Place dish in oven at 190C/35F for about 50 minutes or until custard sets and top is golden brown. Peel and slice oranges for garnish. Marinate in Grand Marnier. Serve custards cold garnished with whipped cream and marinated orange slices. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Bianco Mangiare+++Fggt98b
Bianco Mangiare+++Fggt98b Keys: Desserts Cakes Italian Italy European Mediterranean Cold Chilled Yield: 6 servings Ingredients: 1 x 9-in sponge cake 1/2cup Sugar 1/3cup Cornstarch 1 qt milk 1tsp Vanilla extract 1tsp Cinnamon 1cup Chocolate sprinkles 1cup Chopped pecans 1/2cup Maraschino cherries, Chopped Chocolate sauce-optional Method: WILSON AVENUE, ST. LOUIS TIME INCLUDES SPONGE CAKE 1. Cut cake into 1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake pan. Set aside. 2. Combine sugar and cornstarch in a saucepan. Set over medium heat. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla and cinnamon. 3. Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans. 4. Add another layer of cake, then rest of pudding and remaining chocolate and pecans. Top with cherries. Refrigerate. 5. Serve cold on chilled plates with chocolate sauce, if desired. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Ginger Cream Cake
Ginger Cream Cake 1 packet ginger biscuits 1 pint double cream Small tin of mandarin oranges Brandy It is rich, so a little goes a long way. Line loaf tin Whip the double cream until firm Dip one third of the biscuits in the brandy and place in the bottom of the tin Take one third of the cream and spread it on to the biscuits Repeat steps 3 4 Dip the remaining biscuits in brandy and place in the tin Chill in fridge overnight Turn upside down onto a serving plate and decorate with mandarins There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Bedfordshire Spare Ribs
Bedfordshire Spare Ribs 2½ lbs (1¼ kg) meaty pork spare ribs 1 finely chopped onion Garlic to taste Juice of a lemon 1 teaspoon ginger 4 tablespoons vinegar 2 tablespoons brown sugar, rounded 6 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce 2 dessertspoons French mustard Pinch of celery salt Salt and pepper 4 tablespoons water Put the spare ribs in a roasting tin and roast off fat for 30 mins on a medium heat. Meanwhile, fry the onion, then assemble all the other ingredients. Pour fat out of roasting tin and combine the ribs with the mixture. Cook at gas mark 4/350F/180C for two hours, turning occasionally. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fennel and Mushroom Duxelles
Fennel and Mushroom Duxelles 1 large fennel bulb, roughly chopped 350g (12oz) field mushrooms, roughly chopped 1 medium onion, peeled and roughly chopped 50g (2oz) salted butter salt and pepper 150ml (1/4 pint) red wine 275ml (1/2 pint) double cream Place the fennel, mushrooms and chopped onion in a food processor and blend to a paste. Melt the butter in a saucepan. Then add the mushroom mixture and cook gently, stirring occasionally, until all the liquid from the mushrooms has evaporated. Season. Stir in the wine and cream, and continue cooking over a moderate heat. Stir occasionally until the liquid has reduced and has been absorbed. The end result should be a fairly thick, but slightly sloppy sauce. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Poached Salmon with Celery Sauce
Poached Salmon with Celery Sauce 500g salmon fillet 90 ml white wine 175 ml water 2 x 15 ml spoons freshly chopped dill 25g butter 4 spring onions, finely chopped 1 celery heart, fined chopped 75g mushrooms, sliced 142 ml carton double cream half a 5 ml spoon Dijon mustard 2 level 5 ml spoons cornflour, blended with a little cold water Salt and freshly ground black pepper Springs of fresh parsley to garnish Place the salmon fillet in a saucepan with the wine, water and dill. Bring to the boil and simmer for 12-15 minutes. Remove the salmon from the pan, place in a serving dish and keep warm. Reserve the fish liquor. In a separate pan, melt the butter. Add the spring onions, garlic, celery and mushrooms and cook for 4-5 minutes. Add the reserved fish liquor, cream, mustard, blended cornflour and seasoning. Bring to the boil. Pour the sauce over the salmon fillet and garnish with the parsley. Serve with new potatoes and seasonal vegetables. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crumble Top Beef Pie
Crumble Top Beef Pie 1lb cooked beef, minced 1 onion 1/2 oz dripping 1/2 pint beef stock salt, pepper and nutmeg 2 teaspoons flour Topping: 4oz plain flour 2 oz margarine 3 oz Cheddar cheese, grated pinch salt Chop onion finely and fry in dripping until golden brown. Add the flour to the pan and mix well to blend the flour with the surplus fat. Cook for two minutes, stirring so the flour browns but does not burn. Add stock and bring to the boil. Mix with minced meat, season with salt, pepper and nutmeg to taste and turn into a casserole. To make the topping: Sift flour and add salt and rub in fat. Add grated cheese. Sprinkle the crumble mixture over the minced beef. Bake in a moderate oven for 30 to 40 minutes. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] MISSISSIPPI CAVIAR
MISSISSIPPI CAVIAR 1 can black-eyed peas, drained 1/4 cup cider vinegar 1/4 cup salad oil 1 small onion, chopped finely Tabasco sauce or chopped red or green hot pepper to taste Mix and marinate at least 8 hrs. Serve with snack crackers. Recipe from Congressman G.V. Sonny Montgomery. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SAVORY CRANBERRY SAUCE
SAVORY CRANBERRY SAUCE 4 cups fresh cranberries -- washed and drained 1 1/4 cups sugar 1/4 teaspoon cinnamon 1 13 oz. jar orange marmalade 2 Tablespoons lemon juice 1 cup chopped walnuts or pecans, toasted Place cranberries in large bowl. Combine sugar and cinnamon. Add to berries. Spoon into 9 square baking dish. Cover with foil. Bake at 350 d. for 45 minutes. Remove from oven and stir in orange marmalade and lemon juice. Stir in walnuts or pecans. Mix well. Serve warm or cold. Store leftovers in refrigerator. Serves 12-15. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] JEZEBEL SAUCE
JEZEBEL SAUCE 1 [5 OZ.] jar horseradish sauce 1 [1.12 oz.] can dry mustard 1 [18 oz.] jar pineapple preserves 1 [18 oz.] jar apple jelly 1 Tablespoon coarsely ground black pepper Mix the horseradish and dry mustard well. Combine with remaining ingredients. Will keep in refrigerator for months. Especially good on sliced ham, or as a dunking sauce for chicken or ham chunks as an appetizer. This is wonderful! Everyone will ask you for the recipe if you serve this at a party. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] COMEBACK DRESSING (also known as Kumbak)
COMEBACK DRESSING (also known as Kumbak) This is a great salad dressing or sandwich sauce that is served at restaurants and homes across Mississippi. 1 cup Miracle Whip 1/2 cup Wesson oil 1/4 cup chili sauce 1/4 cup ketchup 1 Tbsp. Worcestershire sauce 1/4 cup grated onion (chop if using blender) 2 cloves garlic Place all in blender or food processor and whiz until well blended. If no blender, grate onion and mix well. Refrigerate. Better made ahead of time. Keeps well for several days. ROTISSERIE SAUCE Another version or perhaps the recipe that inspired Comeback dressing. I prefer the above recipe using Miracle Whip. My in-laws used this recipe with boiled shrimp in place of cocktail sauce. To blender or food processor bowl, add: 1/4 cup chopped onion 1 cup mayonnaise 2 cloves garlic 1/4 cup chili sauce 1 Tbsp. prepared mustard 1 Tbsp. Worcestershire sauce 1/2 cup Wesson oil 1 tsp. black pepper Tabasco sauce to taste} Whiz until well blended. Serve with shrimp or as salad dressing or sandwich spread. Refrigerate. Better if made several hours or a day ahead. Keeps well for several days. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] GRITS SOUFFLE
GRITS SOUFFLE 2 cups grits 8 cups water 1 package garlic cheese 1 stick butter 4 egg yolk 4 egg white -- beaten 1 teaspoon salt cracker or dry bread crumbs Cook grits, butter, cheese in salted water until done. Add egg yolks. Fold in egg whites. Put in greased casserole. Sprinkle top with crumbs. Bake in 350 degree oven for 45 minutes. One cup of sharp cheese may be used in place of the garlic cheese. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cumberland Sausage with Red Cabbage and Chestnuts
Cumberland Sausage with Red Cabbage and Chestnuts 1 1/2lb Cumberland sausage baked in the oven and cut into pieces 1/2lb cooked Cumberland ham, in bite sized cubes 1/2lb smoked back bacon sliced 4oz dried chestnuts 1 medium red cabbage 2 onions sliced 1lb cooking apples peeled cored and cubed 2oz moscavado sugar 1/2 teaspoon allspice 1/4 teaspoon ground cloves 1/4 pint red wine 1/2 pint chicken stock 2 tablespoons balsamic vinegar The dried chestnuts should be put into a bowl, covered with boiling water and left overnight. Drain before using the following day. In a large, oven proof casserole, layer the cabbage, chestnuts, apple, onion and bacon with the sugar, spices and plenty of freshly ground black pepper. Mix the wine, stock and vinegar and use it to cover the cabbage. You may not need all the liquid. Put the lid on and bake for three or more hours at 150 degree C, 300 degree F, Gas No. 2. Check that the mixture is not getting too dry and add more liquid as needed. When the time is complete, the casserole may be removed from the heat and left until it is required for re-heating with the meats. When the casserole is need, re-heat to boiling point, then place the sausage and ham onto the surface and prod them down so that they can heat through thoroughly. Serve with plain boiled potatoes. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cumberland Whirls
Cumberland Whirls 12oz self-raising flour 6oz cooked mashed potato 2oz butter salt and pepper finely chopped rosemary milk to mix Filling: 1lb Cumberland sausage meat small onion finely chopped 1 heaped tablespoon finely chopped fresh parsley salt and pepper Rub the butter into the flour, then stir in the rosemary, salt and pepper. Add the mashed potato and mix in thoroughly. Add the milk gradually. You are aiming to make a fairly moist, but not too sticky dough. Knead the dough gently, then leave to rest. Mix the ingredients for the filling. Roll the dough into a large rectangle and spread with the filling mixture as evenly as you are able, then roll up along the long edge like a Swiss roll. Cut into slices about 3/4 inch thick and place these onto an oiled baking sheet. Bake at 200 degree C, 400 degree F, Gas No. 6 for 15-20 minutes. Serve with Cumberland mustards. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Black Forest Pumpkin Bread
Black Forest Pumpkin Bread 1 c. vegetable oil 3 c. sugar 4 eggs 1 1/2 tsp. salt 1 tsp. ground cloves 1 tsp. ground nutmeg 1 tsp. ground cinnamon 2/3 c. hot water 2 tsp. baking soda 2 c. pureed pumpkin or squash 3-1/2 c. all-purpose flour 1 c. chopped pecans (opt.) 1/2 c. grated fresh ginger root (opt.) Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Stuffed Loin of Pork
Stuffed Loin of Pork 3lb loin of pork 4 large onions 4 oz breadcrumbs 1 teaspoon crushed herbs 1oz butter seasoning to taste Boil the onions, drain and chop finely. Mix with breadcrumbs, herbs, butter and season. Cut a pocket in the meat and fill with the stuffing. Put in a roasting tin and bake in a moderate oven for 2 hours. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cheesecake Topped Brownies
Cheesecake Topped Brownies 1 (21 or 23.6 oz.) package fudge brownie mix 1 ( 8 oz.) package cream cheese, softened 2 tablespoons butter, softened 1 tablespoon cornstarch 1 can (14 oz.) can sweetened condensed milk, not evaporated 1 egg 2 teaspoons vanilla extract Ready to spread chocolate frosting, optional, Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into well greased 13x9 baking pan. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk. Add egg and vanilla, beat until smooth. Pour cheesecake mixture over brownie batter. Bake 40 to 45 minutes or until top is lightly browned. Cool spread with frosting if desired. Cut into bars. Store covered in refrigerator. Makes 36 to 40 bars. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Chess Pie
Lemon Chess Pie Ingredients: - 1 9-inch pie pastry shell - 4 eggs (room temperature) - 1 1/2 cups granulated sugar - 1 tablespoon white cornmeal - 1 tablespoon all-purpose flour - 1/4 teaspoon salt - 1 tablespoon finely grated and chopped lemon zest - 1 teaspoon vanilla extract - 1/3 cup unsalted butter, melted and cooled to room temperature - 1/3 cup fresh lemon juice - 1/2 cup buttermilk, at room temperature - Seasonal berries and whipped cream to garnish as desired Preparation: (1) To prepare the filling, crack 4 eggs (already at room temperature) into a small bowl, and beat with a whisk. (2) Mix in 1 1/2 cups granulated sugar. (3) Combine the following ingredients into this mixture: 1 tablespoon white cornmeal 1 tablespoon all-purpose flour 1/4 teaspoon salt 1 tablespoon lemon zest, finely grated and chopped (lemon zest is the outer yellow part of the skin) 1/3 cup unsalted butter, melted and cooled to room temperature (whisk the butter completely into the other ingredients) 1/2 cup buttermilk, at room temperature 1 teaspoon vanilla extract (pure) 1/3 cup fresh lemon juice, at room temperature (NOTE: It is important that all ingredients be at room temperature before mixing so the butter doesn't solidify by the addition of cold ingredients.) (4) Prepare a nine-inch pie shell, unbaked. Pour filling into pie shell. Place in preheated oven on middle rack. Bake at 350 degrees for approximately 35 to 40 minutes. Transfer to a cooling rack where it should cool completely. Serve with whipped cream and fresh berries. (NOTE: The pie is finished baking when the top is golden, the filling has set, and the pie crust is a beautiful golden brown.) There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FRESH FIG CAKE
FRESH FIG CAKE 2 cups sugar 1/2 cup oil 3 eggs 1-1/2 cup pureed fresh figs 2 cups flour 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 tsp. soda 1/8 tsp. (dash) salt 1/2 cup milk 1 cup chopped pecans Combine sugar and oil and beat well. Add eggs one at a time. Add figs, spices soda and salt. Add flour and milk alternately. Mix well. Stir in nuts. Pour into bundt or tube pan sprayed with Pam. Bake at 350 degrees for 40 minutes and 325 degrees for 20 minutes. Remove cake from oven and pour glaze over cake. Let stand in pan until just warm and remove cake from pan. Glaze: Combine in saucepan 1 cup brown sugar, 1/4 cup milk, 1/2 cup margarine. Bring to a boil and simmer 2-1/2 minutes. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] VILLA MONTANA BAKED HAM
VILLA MONTANA BAKED HAM This truly is the best baked boneless ham I have ever eaten. It's from the Villa Montana, Morelia, Mexico and is in the Cotton Country Cookbook of Monroe, LA. Pre-cooked boneless ham such as Cure 81 whole cloves 1-1/2 cups brown sugar 2 cups pineapple juice 1 Tbsp. dry mustard 2 cups diced fresh or canned crushed pineapple bottle of ginger ale (1-2 liter) Stud ham with cloves. In blender container (or food processor if no blender), place the sugar, pineapple juice, crushed pineapple, and mustard. Blend but do not puree. Place ham on rack in roasting pan. Pour pineapple mixture over ham. Bake for one hour at 350 degrees. Lower heat to 300 d. and bake for 2 hours. As juice in pan boils down (check after first hour), begin to add ginger ale as needed. Baste ham every 15 minutes for last hour, adding ginger ale as needed. This is the secret to the wonderful flavor! For the last 30 minutes of cooking, remove rack and place ham in bottom of pan. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RATTLESNAKE CLUB BARBECUE SAUCE
RATTLESNAKE CLUB BARBECUE SAUCE From the Rattlesnake Club. Perfect with any kind of meat. Makes about 3 cups. 1-1/2 cups ketchup 1/2 cup prepared chili sauce 1/4 cup prepared steak sauce 3 Tbsp. dry mustard 2 Tbsp. prepared horseradish 1 Tbsp. molasses 1 Tbsp. red wine vinegar 1 Tbsp. minced jalapeno chile pepper 1 Tbsp. garlic juice (or use fresh garlic) 1 Tbsp. Tabasco sauce, if desired Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SMOKE SIGNALS BARBECUE SAUCE
SMOKE SIGNALS BARBECUE SAUCE (From El Paso Chile Company's TEXAS BORDER COOKBOOK) 3 Tbsp olive oil 1 cup minced onion 3 garlic cloves, peeled and minced 1 Tbsp mild chile powder 1 (28 oz) can crushed tomatoes with puree 1 (12 oz) bottle amber beer, such as Dos Equis 1 cup tomato-based hot salsa 1/2 cup catsup 1/4 cup packed light brown sugar 4 chipotles in adobo sauce, minced 2 Tbsp adobo from can 2 Tbsp cider vinegar 2 Tbsp unsulfured molasses 1/2 tsp liquid hickory smoke flavoring 1/2 tsp salt In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] DEM BONES BBQ SAUCE
DEM BONES BBQ SAUCE By Mikey Cain 4 32oz. bottles store-bought ketchup 1 lb. blackstrap molasses 1 cup blackberry jelly 2 cups vinegar 3 tbs. ground red pepper 5 fresh habs (whole) 2 white onions (chopped) 2 med. bell peppers (chopped) cloves garlic (chopped) 1 lb. lt. brown sugar ½ cup pickling spice IMPORTANT 1 white cotton baby's sock (preferrably unused) 2 tsp. celery salt Put the ketchup and vinegar on a medium-low heat until good and hot, then slowly add molasses, brown sugar and jelly, stirring all the time until they liquefy with the hot mixture. Add chopped onions, peppers, garlic and spices. Put pickling spice into baby's sock and tie sock closed at top making spice pouch. Add pouch to mixture, holding under surface with wooden spoon until saturated with hot mixture. Allow mixture to SLOWLY boil or burble. Keep stirring of bottom to prevent sticking. (From time to time I like to mop the bottom of the pot with the spice pouch to release goodies in pouch and clean bottom at the same time. Allow to burble for about an hour and a half, until fresh peppers are soft. Don't leave out the pickling spice from this stuff. It's the key to giving this sauce its own distinctive flavor. It's a pretty sweet sauce, but the habs and ground red give it a sneaky pete quality that slips up behind the sweet and grabs your attention. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SIZZLING DRY RUB
SIZZLING DRY RUB 2-3 tbs. powdered, smoke-dried habaneros 1 tsp. cumin 1 tbs. powdered garlic 1 tsp. powdered onion 1 tsp. salt 1 tsp. black pepper Mix well and put into a bottle with a shaker top. Coat the meat lightly with chile oil and dust liberally with the rub. Grill/BBQ as appropriate. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] AUTHENTIC CAROLINA PORK BARBEQUE
AUTHENTIC CAROLINA PORK BARBEQUE 1 porkbutt (shoulder) 1 gal cider vinegar 10 oz Worcestershire sauce 6 ozs chili sauce 1 1/4 ozs crushed red pepper flakes Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-1/2 hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a CWB: Cheap White Bun. After that, the only question is with or without? Sweet cole slaw on top, that is There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cheshire Pie
Cheshire Pie 11/2 lbs of onion 6ozs of grated cheese 1/2 lb of sliced potatoes, cooked or uncooked Salt to taste Put the onions in a saucepan with a cupful of boiling water and boil till soft (about 30 mins). Place the onions, cheese and potatoes in layers in a pie dish, with a layer of onions on top. Cover with short pastry and bake in a moderate oven for half an hour. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cheshire Savoury Cheese Cake
Cheshire Savoury Cheese Cake 25g butter 5ml mustard powder 25g flour 450ml milk 2 eggs, separated 15g gelatine 175g Cheshire Cheese, grated fresh ground pepper salt 8 cream crackers 8 anchovy fillets 4 pickled gherkins Serves 6 Melt the butter in a small pan. Stir in the mustard and flour and cook gently for 1 minute. Remove pan from the heat and stir in the milk with a whisk to avoid lumps. Bring to the boil, stirring all the time until the sauce thickens. Remove from the heat and leave to cool. Stir the egg yolks into the sauce. Sprinkle the gelatine over 30ml of water in a bowl, then place the bowl over a pan of hot water until it dissolves. Then add to the sauce. Whisk the egg whites until stiff and fold into the sauce with the grated cheese and season. Pour the mixture into a greased 18cm square tin and leave for 15 minutes. Cover the top with cream crackers to fit and leave to set firmly. Before serving, loosen edges with a knife and turn onto a serving plate with the crackers at the base. Serve as a starter, garnished with the anchovies and sliced gherkins There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lamb Stew
Lamb Stew 1kg middle neck of Cheshire lamb 2 large onions 2 leeks 1 large carrot 1kg potatoes 1 litre lamb stock fresh parsley Slice the onions, leeks, carrot and the peeled potatoes. Trim the Cheshire lamb, removing fat... Arrange half the lamb on the bottom of a large flameproof casserole, followed by half the onions, leeks, carrots and potatoes. Season well and repeat with the remaining lamb, carrots, leeks, onion and finish with the potatoes. Add enough vegetable or lamb stock (made with a stock cube) to just cover the top layer of potatoes. Bring to the boil and then place in preheated oven at 150 degrees C for about 21/2 hours. Serve hot, garnished with fresh parsley. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Potato Supper Dish
Potato Supper Dish 2lbs. of potatoes 1 small tin of beans in brine (no points) 2oz. grated cheese 2 rashers of bacon 1 oz of fat a pinch of curry powder 1 leek (or chive or spring onion) Next time you boil potatoes cook an extra 2lbs. and put them on one side, so obviating any waste of heat. Take out two potatoes just before the other and dice them about half an inch. Mash 1 1/2 with fork while they are still hot, and put aside to cool, and add salt. Grease a shallow dish and cover the bottom with rasping (bread crusts browned in he oven and crushed). Press in some of the mashed potatoes, and make the rest into 12 balls to be covered with raspings. Put 11 round the dish and keep one for the centre. Now mix with the diced potatoes a pinch of curry powder, add a small tin of beans (drained), and season with pepper (no salt). Add the grated cheese and leek with which has previously been cut up, and put in the bacon - cut into small pieces. Place the odd ball in he centre of the dish and pour on the fat (margarine or bacon fat) and bake in a moderate oven for 30 minutes. Before serving, decorate with a little parsley and make a Victory V with grated carrot. The potato water and liquid from beans can be made into soup. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chocolate Chip Cookies
Chocolate Chip Cookies 48 servings 3/4 c Butter (soft) 1 lb Brown sugar 3 ea Eggs 4 c Bisquick 1 c Chopped nuts 12 oz Chocolate chips Heat oven to 375 degrees. Mix well butter, brown sugar and eggs; stir in Bisquick, nuts and chocolate chips. Drop with teaspoon 2 inches apart on ungreased cookie sheet. Bake about 10 minutes until light brown. Yield: 4 dozen. There is only one happiness in life -- to love and to be loved. *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Euro Pork
Euro-Pork Serving Size : 4 Preparation Time :0:15 Ingredients: 4 pieces boneless pork top loin -- beaten 1 tablespoon olive oil 1 tablespoon chives -- diced 1 tablespoon parsley 1 teaspoon basil 1/2 cup Madeira 1 dash salt 1 dash pepper Beat a few boneless pork chops or whatnot into a senseless pulp with hammer - or don't - it's not absolutely necessary but it is a good way to take out your frustrations. Dump olive oil in a pan and heat it up a bit (medium heat is usually enough) and then put chops in, dash with salt and pepper (this is essential). Fry the chops until they brown or caramelize. That is: make sure there is some brown stuff stuck to the bottom of the pan. Don't worry, you won't have to scrape it out later. Remove chops. Add chives, parsley and basil to the brown stuff on the bottom and let it heat for about 30 seconds or a minute. Then add the Madeira. Stir it around while still heating until most - but not all - of the wine has boiled away. Then dump the resulting sauce on the pork chops. It's now ready to go. This is one of the few quick meat, entre' recipes, and this stuff cools fast - so make sure everything else is done about the time you start this dish. WARNING: Do not put the Madeira in the pan at the same time the chops are there. For some reason the results yield an unpleasant mushiness to the pork. Suggested Wine: Any beer from a green bottle. Serving Ideas : Good with rice. Farmhouse broccoli and cheese is good. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Breaded Pork Chops
Breaded Pork Chops Serving Size : 4 Preparation Time :0:10 Ingredients: 4 pork chops 6 tablespoons bread crumbs 1 dash pepper 1 dash parsley 1 dash basil 1 tablespoon dried onions My wife insists that I lays down a layer of aluminum foil in the base of a baking pan before I begin. It saves her some scrubbing down the road. Sprinkle a layer of bread crumbs over the foil and lay pork chops on top of them. Dash on the spices, then sprinkle on the rest of the bread crumbs. Put in oven at 400 degrees. Bake for 30 - 45 minutes. Serving Ideas : Good with peas, boiled potatoes and cottage cheese. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Potatoes O'Diana
Potatoes O'Diana Serving Size : 8 Preparation Time :0:15 Ingredients: 32 oz bag of frozen hash brown potatoes 8 oz sour cream 1 onion 2 oz of cheddar cheese - shredded 1 can cream of mushroom soup 1/2 stick of butter or margarine Spread out potatoes in a 9X13 baking pan. Since the hash browns are frozen there may be some big chunks stuck together. Break these up while they are still in the bag. However, don't get carried away. I have slammed a bag down on the floor with a throw that The Body Ventura would have envied. Yes, the potatoes were broken up as intended, but they were also scattered all over the kitchen, which was not intended. Melt the butter or margarine, then spread it over the frozen potatoes. Slice and chop the onion. Spread it over the potatoes as well. Now, in a separate bowl (I hate this separate bowl business - it just makes for more cleanup - unfortunately, in this case it is necessary.) mix the mushroom soup, the sour cream and most of the cheese. Ladle this onto the top of the potatoes and spread as evenly as possible. Finally, sprinkle on the cheese you have left and stick pan into a 400 or so degree oven for an hour, perhaps longer depending on if you like crunchy, browned or blackened bits of potatoes. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] TOMATO-ZUCCHINI SALAD WITH FOURTH-OF-JULY DRESSING
TOMATO-ZUCCHINI SALAD WITH FOURTH-OF-JULY DRESSING Printed from COOKS.COM This is a salad to make when you take a basket of extra tomatoes and zucchini to a friend and find that she has a basket of them for you! 2 lg. ripe tomatoes, chopped coarsely 1 sm. sweet onion, cut in rings Combine vegetables in large glass or crockery bowl. Pour dressing over and toss. Serve immediately. FOURTH OF JULY DRESSING: 2 tsp. brown rice miso 1/4 c. red wine vinegar 2 tbsp. lemon juice 1 sm. clove garlic, crushed in a press Freshly ground pepper, no salt Dash of each dry mustard, paprika, oregano 2 tsp. fresh basil 2/3 c. olive oil Mix vinegar and lemon juice. Add garlic and spices and mix or shake well. Add oil and stir or shake until dressing is well blended. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FOURTH OF JULY FRUIT CAKE
FOURTH OF JULY FRUIT CAKE Printed from COOKS.COM 2 sticks butter 2 c. sugar 6 eggs 1 can flaked coconut 1/2 c. milk 1 lg. box vanilla wafers, finely crushed 1 c. chopped nuts (pecans) Cream butter and sugar with mixer until fluffy. Beat in eggs (one at a time). Blend in coconut. Add milk. Stir in vanilla wafers, 1/3 at a time. Add pecans. Place in greased and floured tube pan. Bake about 2 hours, 250 degrees THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FOURTH OF JULY LAYER SALAD
FOURTH OF JULY LAYER SALAD Printed from COOKS.COM 1 pkg. cherry gelatin 2 pkgs. lemon gelatin 1 pkg. raspberry gelatin 1 sm. can crushed pineapple 1 (14 1/2 oz.) can blueberries 1/2 pt. sour cream 2 c. milk 3 c. boiling water Dissolve cherry gelatin in 1 cup boiling water. Cool. Add pineapple, mix and pour into the bottom of a gelatin mold. Dissolve lemon gelatin in 1 cup boiling water. Cool. Beat together milk and sour cream and pour into lemon mixture. When cherry gelatin is firm and slightly sticky to the touch, gently pour lemon mixture over it. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RED, WHITE AND BLUE SALAD
RED, WHITE AND BLUE SALAD Printed from COOKS.COM Use large salad mold or 9 x 13 inch loaf pan. If using loaf pan, put blue layer on bottom. If using mold, prepare red layer first. RED LAYER: Dissolve 1 package raspberry Jello in 2 cups hot water. Pour into pan and chill until set. WHITE LAYER: Heat 1 cup half and half and 1 cup white sugar to boiling. Add 1 package Knox gelatin which has been dissolved in 3 tablespoons cold water. Stir until dissolved. Pour over 8 ounce package cream cheese and beat until smooth. Add 1/2 cup chopped pecans. Cool and pour over first layer. Chill until set. BLUE LAYER: Drain 1 (16 ounce) can blueberries saving liquid. Add water to blueberry liquid to make almost 2 cups. Heat and dissolve 1 package blackberry Jello in liquid. Add blueberries. Cool and pour over cream cheese layer. Prepare blueberry layer first if using loaf pan THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RED, WHITE AND BLUE BERRY PIE
RED, WHITE AND BLUE BERRY PIE Printed from COOKS.COM 1 (9 inch) baked pie crust BERRY LAYER: 1 1/2 c. sugar 4 1/2 tbsp. cornstarch 1 1/2 c. water 1 tbsp. lemon juice 4 1/2 tbsp. raspberry gelatin 1 pt. fresh or frozen unsweetened blueberries 1 pt. fresh or frozen unsweetened raspberries CREAM LAYER: 1 (4 oz.) cream cheese, room temperature 1/3 c. powdered sugar 1 (4 oz.) nondairy frozen topping, thawed Berry Layer: combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin, stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining mixture, set aside. Cream Layer: beat cream cheese and sugar until smooth. Mix in topping, spread over blueberry layer. Carefully spread raspberry layer over cream layer. Chill 4 hours. Yields 8 servings THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RED, WHITE BLUE BERRY DELIGHT
RED, WHITE BLUE BERRY DELIGHT Printed from COOKS.COM 1 can Eagle Brand milk 2 tsp. grated lemon peel 2 c. white mini marshmallows 1 pt. fresh strawberries, sliced well drained 1 c. fresh or frozen blueberries, drained 1/3 c. real lemon 2 c. (1 pt.) plain yogurt 1/2 c. chopped pecans In large bowl combine milk, lemon juice and peel, mix well. Stir in yogurt, marshmallows and nuts. In 13 x 9 inch baking dish spread half the milk mixture. Arrange half the strawberries and blueberries on top, repeat both layers again. Cover with foil, freeze until firm. Remove from freezer 10 minutes before cutting. Makes 15 servings. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RED, WHITE AND BLUE FROZEN DESSERT
RED, WHITE AND BLUE FROZEN DESSERT Printed from COOKS.COM 1 c. sweetened condensed milk 2 tsp. grated lemon rind 2 c. white mini marshmallows 1 pt. fresh strawberries, sliced 1/3 c. lemon juice 2 c. plain yogurt 1 c. pecans, chopped 1 c. fresh blueberries Combine condensed milk, lemon juice and rind, mixing well. Stir in yogurt, marshmallows and nuts. If fruits are well drained, then can be folded into the milk mixture and spread into 9 x 13 inch dish. Cover with foil. Freeze until firm. This can also be layered, by spreading half of the milk mixture into dish. Top with strawberries and blueberries, then add remaining milk mixture. Garnish with whipped cream and fruit as desired. THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY *Angelique* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Club Pasta Salad
Club Pasta Salad Bring the all-American flavors of a club sandwich into your kitchen with this ready-in-a-flash salad. 1 package Betty Crocker® Suddenly Salad® ranch bacon pasta salad mix 1/2 cup mayonnaise 1 1/2 cups cut-up cooked turkey or chicken 1/2 cup cherry tomato, cut into fourths 1/2 cup julienne strips Cheddar cheese 4 cups bite-size pieces lettuce 1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender. 2. Drain pasta. Rinse with cold water. Shake to drain well. 3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings). High Altitude (3500-6500 ft) Prepare as directed in High Altitude directions on package. For a quick yet elegant meal, serve with bagel sticks and flavored cream cheese spreads. Stick frilly toothpicks in the bagel sticks to give them the look of a club sandwich! Simplify Four cups of mixed salad greens from your supermarket salad bar section--or a bag of prewashed lettuce--saves you the trouble of washing and tearing lettuce MUD-PUDDLE --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Strawberry Dream Cake
Strawberry Dream Cake 1 (18.25 ounce) package White cake mix 1 1/2 cups frozen sweetened Strawberries, pureed 12 ounces cream cheese 8 (1 ounce) squares white Chocolate 1 cup heavy whipping cream 1 (8 ounce) container Frozen whipped topping, thawed 1/2 pint sliced fresh Strawberries Preheat Oven to 350 degrees. Grease two 9 inch round cake pans. Make cake per Directions except substitute the 1 1/2 cups of strawberries for the water and Add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the Cream cheese at room temperature. Beat well and pour into the prepared pans.Bake at 350 degrees for about 20 to 25 minutes or until golden brown. A Toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting. To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whippedTopping. Use to frost cooled cake and garnish with sliced fresh strawberries --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] 4th Menu: Fourth of July Feast on the Grill
4th Menu: Fourth of July Feast on the Grill Keys: Information Tips Info Misc Low Calorie Fat Free Diet Yield: 4 Ingredients: Skewered Shrimp and Cherry Tomatoes Chickpeas and Carrot Salad Grilled Salmon Steaks with Bell Pepper Sauce Rosemary Potato Wedges with Salsa Blueberry Summer Pudding Method: Almost everyone has an early recollection of how the Fourth of July was celebrated his or her home town. I remember how my father provided fireworks for the neighborhood and what my mother prepared for dinner. She would say: There should be red, white, and blue food. Usually it would be salmon, mashed or baked potatoes, and a blueberry cobbler or pie for dessert. Now, with the popularity of the grill, the following five recipes, which constitute a family meal, might be appropriate. Thanks, mom, for the idea. Making your Fourth of July meal on the grill presents some logistics problems that would not occur in your inside kitchen. But, as always, the secret of unchaotic meals is to prepare as much as possible ahead of time. In this case, you can skewer the shrimp, make its chili mop, and refrigerate both in the morning. The salad and red salsa for the potatoes can also be prepared in advance, and the potatoes themselves scrubbed and parboiled. As for the blueberry pudding, it should be made the day before. When it's time to start your grill on the Fourth, first prepare the bell pepper sauce for the salmon and refrigerate it until needed. Next grill the skewered shrimp appetizers and get everyone started while you put on the potato wedges. After they're cooking, add the salmon steaks to the grill so both dishes are done together. Retrieve the sauces from the fridge, serve up the salad, and let the feast begin. Diet --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Fruit Trifle
Fourth of July Fruit Trifle Keys: Yield: 1 servings Ingredients: 12 oz Softened cream cheese 1/2cup Sugar 2cup Whipping cream 2tsp Vanilla 2 pt Sliced strawberries 1 pt Blueberries 1/2cup Sugar 2/3cup Strawberry jam 3tbl Rum Sliced pound cake Mint Method: Beat cream cheese with 1/2 cup sugar. Gradually beat in cream. Add vanilla and beat until stiff peaks form. Set aside. Combine strawberries, blueberries and 1/2 cup sugar. Set aside Combine jam and rum. Place layer of pound cake in bottom of trifle bowl. Spread with half of jam mixture, then half of fruit, then half of cream mixture. Repeat layers. Garnish with mint. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Ice Cream Tower
Fourth of July Ice Cream Tower Keys: Yield: 1 cup Ingredients: 7cup fresh or frozen red raspberries (thaw frozen berries) 5cup fresh or frozen marionberries or any other blackberries (thaw frozen berries) 2gal vanilla ice cream, softened Red food coloring (optional) 1/2cup heavy cream Method: Purchased angel-food cake (any shape, standard size) Marionberries, red raspberries and red currants for garnish (other blackberries may always be substituted for marionberries) To make red-raspberry ice cream: Puree red raspberries in a food processor, and strain through a fine sieve or grind berries in a food mill to make puree. Reserve 1 cup puree and put in squirt bottle. Mix remaining puree with softened ice cream in a food processor. Optional: Use a few drops of red food coloring when mixing to increase the coloration of the ice cream. Pour ice cream-puree mix in a jellyroll-type pan (disposable aluminum baking sheets work well) as deep as the cookie cutter. Freeze for 6 hours or overnight. To make marionberry ice cream: Proceed as in above recipe substituting 5 cups of marionberries, fresh or frozen. It is not necessary to reserve any of this puree, and food coloring will not be needed. Cutting star shapes: Cover 2 cookie sheets with wax paper; wrap ends underneath. Precool in freezer for 20 to 30 minutes. Place star-shaped cookie cutters in warm water. Remove ice cream-filled jellyroll pans from freezer one at a time, only as using. Remove cutter from warm water, shake off excess water, and working quickly depress cutter into ice cream, carefully sliding up to unmold. Use spatula to place ice-cream cutouts on pre-chilled cookie sheets, cover with a sheet of wax paper and return to freezer for 20 minutes or up to 24 hours. Repeat, to cut out all star shapes. When ready to serve: Slice angel-food cake in slices as deep as the cookie cutter you are using. Cut star shapes out of angel-food cake. Spoon a pool of heavy cream on each serving plate. Using red-raspberry puree in squirt bottle, draw wavy red lines across plate, and through cream. Take ice-cream stars from freezer and stack one marionberry star, one angel-food cake star and one red-raspberry star on prepared plate, being careful not to disturb red lines. Garnish with berries and currants. Serve immediately. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Parfait
Fourth of July Parfait Keys: Desserts Yield: 6 Servings Ingredients: 8 oz Cream cheese, at room temper 6tbl Confectioner's sugar 1cup Whipping cream 1 x Fresh lemon juice, to taste 1 pt Fresh blueberries, stemmed a sprinkled with sugar 1 pt Fresh red raspberries, light with sugar _ for garnish _ Fresh mint leaves, or Lemon balm Method: Cheese and confectioner's sugar in a medium bowl until fluffy. Slowly add whipping cream, a little at a time, and continue beating until cream is incorporated and mixture is fluffy. Add lemon juice. To assemble, use parfait glasses, tall wine glasses or champagne flutes. Spoon 1 inch of blueberries into glass, top with a dollop of parfait cream then spoon 1 inch of raspberries on top, followed by another dollop of parf cream. Repeat layers. Garnish with mint leaves Makes 6 to 8 servings Article title: Savoring the Bounty of Berries --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Fettucine
Fourth of July Fettucine Keys: Yield: 1 Servings Ingredients: 3/4cup Pine nuts 1/2cup Butter 1 x Chopped onion 8 x Cloves of garlic 8 x Fresh shiitake mushrooms, stems removed, sliced 1/3cup Sun-dried tomatoes cut into thin strips 2lrg Coarsely chopped tomatoes 1/2cup Peas 1/2cup Feta cheese, crumbled 1/4cup Fresh basil, chopped, as garnish Method: Melt butter in large skillet over medium heat; add pine nuts and saute 7-10 min. Remove. Add onion and garlic and saute until soft. Add mushrooms, sun-dried tomatoes. Saute 10 min. Add tomatoes and peas and cook 10 min. Cook pasta al dente, drain and toss with sauce and pine nuts. Transfer to serving dish, top with Feta and basil. Serve immediately. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Potato Salad with Blue Cheese, Bacon and Red Onions
Fourth of July Potato Salad with Blue Cheese, Bacon and Red Onions Keys: Tubers Root Vegetable Yield: 1 Ingredients: - Dressing: 1tbl cider vinegar 2 1/4tsp lemon juice 1 1/2tsp coarse-grain Dijon mustard 1 x clove garlic, minced Salt and freshly ground black pepper 1/4cup vegetable oil 1/4cup mayonnaise 2tbl sour cream - Potato Salad: 3 lb red-skinned potatoes (about 2 inches in diameter) Salt to taste 8 oz lean bacon, cut into 1/2 inch pieces 1cup chopped red onion 1 x (6-ounce) piece blue cheese, rind removed and cheese crumbled Freshly ground black pepper to taste 1/4 cup chopped fresh Italian (flat leaf) parsley Method: To make dressing: Place vinegar, lemon juice, mustard, garlic,1/4 teaspoon salt and several grinds of black pepper in a non-reactive bowl, and whisk to combine. Whisk in oil. Then whisk in mayonnaise and sour cream. Taste and season with more salt, if desired. Set aside. To make salad: Bring large a pot of water to boil. Scrub potatoes but do not peel. Add to boiling water and salt water generously. Cook until potatoes are tender but still firm and not mushy, about 25 minutes. Watch carefully, as time will depend on size of potatoes. Remove and cool 10 minutes. Saute` bacon in large, heavy skillet over medium heat until crisp, about 4 minutes. Remove and drain on paper towels. Pour off and discard all but 1 tablespoon of drippings in pan. Place pan over medium heat and add red onions. Stir a minute or less to coat with drippings: Do not cook the onions; rather just season them with a little of the bacon drippings. Remove onions to a large non-reactive salad bowl. While potatoes are still warm, slip off skins and cut potatoes into 3/4 inch cubes. (If potatoes are too hot to handle, hold them in a kitchen towel while you remove skins.) Add to bowl containing onions; add cooked bacon and the blue cheese. Toss to mix; the warm potatoes will cause the cheese to melt slightly. Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed. Let the salad stand at room temperature for 15 minutes so flavors meld. (Salad can be made a day ahead. Cover with plastic wrap and refrigerate. Bring salad to room temperature for 30 minutes before serving.) When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of July Tooter
Fourth of July Tooter Keys: Yield: 1 Ingredients: 1 oz Grenadine 1 oz Vodka 1 oz Blue Curacao Method: Pour carefully, in order given, into cordial or shot glass so that each ingredient floats on the preceeding without mixing. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Garbanzo Bean Burgers, Fourth of July
Garbanzo Bean Burgers, Fourth of July Keys: Burgers Loaves Vegan Vegetarian Low Calorie Fat Free Diet Yield: 6 Ingredients: 2cup cooked garbanzo beans (two 19-ounce cans) drained and mashed 1 stalk celery finely chopped 1 x carrot finely chopped 1/4cup small onion finely chopped 1/4cup whole wheat flour salt and pepper to taste 2tsp vegetable oil Method: (Makes 6 burgers) 1. Mix all ingredients except for cooking oil in a bowl. 2. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done. 3. Serve alone or with tomato sauce, ketchup, or barbecue sauce. NOTES : This recipe originally appeared in LEPRECHAUN CAKE AND OTHER Debra Wasserman. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth-of-July Barbecued Chicken
Hot Fourth-of-July Barbecued Chicken Keys: Chicken Grilling Main Dish Poultry Bbq Yield: 4 Ingredients: 2 x Frying chickens cut in half and backbones removed 1cup Apple wood chips HOT BARBECUE SAUCE 5 x Bacon slices 2tbl Oil 2lrg Garlic cloves minced 1cup Catsup 1/3cup Red wine vinegar 1med Onion chopped 1cup Dry red wine 1tsp Worcestershire sauce 2tbl Hoisin sauce 1tbl Hot chili paste Fresh lemon juice to taste Salt to taste Black pepper, freshly ground to taste Method: To make the barbecue sauce: In a small skillet, cook the bacon over medium-low heat until it is crisp; remove the bacon to paper towels to drain. In a medium saucepan, heat the oil and saute the garlic until it is translucent. Add the catsup, vinegar, onion, red wine, Worcestershire sauce, hoisin sauce, and chili paste to the saucepan. Crumble the bacon and add it to the sauce. Add lemon juice, salt, and pepper to taste. Reserving a small amount of sauce to brush over the chicken, place the saucepan over low heat, cover, and let sauce cook for 1 to 2 hours to develop flavors, stirring occasionally. Meanwhile, light a charcoal fire in a grill with a cover. Brush the chicken lightly with the reserved barbecue sauce mixture. Let the chicken sit at room temperature for at least 30 minutes before grilling. Soak the apple wood chips in cold water to cover for at least 30 minutes before grilling. Place the chicken halves on the cooking rack over red-hot coals and sear them on both sides for a total of about 5 minutes. Drain the apple chips and sprinkle them evenly over the coals. Turn the halves bone side down, cover the grill, partially close the upper vents, and cook for 30 minutes. Turn the halves skin side down and cook for another 5 minutes (a total of 40 minutes), or until the juices run clear when a thigh is pierced with a sharp knife, or a thermometer inserted in the inside of a thigh reaches 175 to 180 degrees. Turn the chicken, brush with the cooked barbecue sauce, turn it skin side down again, cover, and cook for another 2 to 5 minutes, or until the sauce browns and glazes the chicken. Transfer the chicken from the grill to a plate and cover it with aluminum foil. Let the chicken sit at room temperature for 10 minutes or in a very low oven for up to 20 minutes. Pour the juices from the cooked chicken plate into the barbecue sauce. Pour the sauce into a bowl, and serve the sauce alongside the chicken. This recipe serves 4 to 6. Comments: Here is an updated version of the classic American barbecue sauce with Asian ingredients to give it a little more complexity. This recipe makes a thick, sweet-hot sauce to spread over mesquite-smoked grilled chicken. Serve with grilled unpeeled potato wedges and shredded red and green cabbage in vinaigrette. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Fourth of july Recipes at Food Down Under Recipe
Kellogg's(R) Rice Krispies Treats(R) Fourth of July Cut-Outs Keys: Party Yield: 1 Ingredients: 3tbl Margarine or butter 1pkt (10 oz., about 40) Regular marshmallows 6cup KELLOGG'S(R) RICE KRISPIES(R) cereal Red, white and blue candy sprinkles Method: 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Press mixture evenly into 15 1/2 x 10 x 1-inch pan coated with cooking spray. While warm, decorate with individual red, white and blue candy sprinkles, alternately making stripes (1/2-inch apart) across the top. Cool completely. 4. Using a star shaped cookie cutter, cut into shapes and serve on an ice cream stick if desired. MICROWAVE DIRECTIONS: In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Holiday Mint Pie
Holiday Mint Pie 1 cup mint flavored, chocolate sandwich cookies 3 Tbsp hot water 6oz graham cracker pie crust (or a chocolate one) 3 oz pkg cream cheese 1/3 cup sugar 2 Tbsp. milk 1/4 tsp peppermint extract 8oz container Cool Whip-thawed 6-10 drops green food coloring Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth, gradually beat in sugar, milk, and extract. Fold in whipped topping. (The recipe says to split the mixture at this point and put food coloring in one. Too much work--I made the whole thing pale green) Add food coloring. Put dollops of mixture (some white, some green if you're going that route) into crust. Smooth top with spatula. Just before serving, make berries (cinnamon candies) and holly leaves (spearmint jelly candies) and decorate top. Very festive and good. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Blue Peep Pie
Blue Peep Pie 1 cookie crumb pie crust 1 four-serving box blue gelatin 1 cup boiling water 1 cup whole milk (or half-and-half/light cream) 3 cups cold, but thawed non-dairy whipped topping 2 tablespoons Curacao or similar blue liqueur 15 blue Peeps 1 cup fresh blueberries for garnish Freeze crust while you prepare the pie filling. Pour one cup boiling water over gelatin in heat proof bowl. Stir to dissolve gelatin. Add 1 cup cold milk and liqueur. Blend well and refrigerate until gelatin has thickened, but not set firm. Fold in thawed topping to chilled gelatin mixture. Mix completely so that no streaks remain, but avoid overworking. Spoon filling into frozen crust. Snip apart each family of Peeps. Arrange in concentric circles atop pie filling. Use fresh blueberries to fill in gaps between Peeps. Refrigerate for at least three hours. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Holiday Bavarian Pie
Holiday Bavarian Pie 1 baked 9 inch pie shell 3 egg whites 1 package unflavored gelatine 1/4 cup sugar 1/4 cup sugar 1/2 cup heavy cream, whipped 1/8 teaspoon salt 1 teaspoon nutmeg 3 egg yolks 1/2 cup heavy cream, whipped 1 1/4 cups milk shaved chocolate 2 tablespoons rum Day before or early in the day: In small bowl, combine gelatine, 1/4 cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then gelatime mixture. Cook over hot, not boiling water, stirring untill custard coats spoon. Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat until just smooth. In medium bowl, beat egg whites untill fairly stiff, gradually add 1/4 cup sugar, beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie shell, sprinkle with nutmeg. Refridgerate until set. Just before serving: Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine syrup over cream. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Red, White and Blueberry Dessert Square
Red, White and Blueberry Dessert Squares 1 1/2 cups flour 3/4 cup firmly packed brown sugar 3/4 cup margarine or butter 3/4 cup finely chopped walnuts 1 pint (2 cups) fresh blueberries 8 oz pkg. cream cheese, softened 1 teaspoon vanilla 7 oz jar marshmallow creme 8 oz container frozen whipped topping, thawed 1 1/2 pints (3 cups) fresh raspberries 1 1/4 cups sugar 1/4 cup cornstarch 2 cups water 3 oz pkg raspberry jell-o Heat oven to 325F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch jelly roll pan. Bake at 325F for 10 to 15 minutes or until light golden brown. Cool. Sprinkle blueberries over cooled crust. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. fold in whipped topping. Spread over blueberries. Refrigerate about 1 hour or until firm. Sprinkle raspberries over top of cheese mixture. In medium saucepan, combine sugar, cornstarch and water; mix well. cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about 1 hour until firm. Cut into squares. Store in refrigerator. 25 servings. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Gingered Rhubarb With Vanilla Ice Cream
Gingered Rhubarb With Vanilla Ice Cream 1 1/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 3 cups) 1 tablespoon fresh orange juice 1 tablespoon minced peeled fresh gingerroot 1/3 cup sugar, or to taste 1 tablespoon unsalted butter vanilla ice cream as an accompaniment fresh mint sprigs for garnish In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. (The gingered rhubarb may also be served as a compote.) Makes about 2 cups. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] GLAZED APRICOTS
GLAZED APRICOTS Makes 20 1/2 cup water 1/2 cup honey 1/2 cup sugar 20 jumbo moist dried apricots (about 6 ounces) Stir water, honey and sugar in heavy large saucepan over medium heat until sugar dissolves. Add apricots and cook until apricots are tender and syrup is reduced and thinly coats spoon, stirring frequently, about 20 minutes. Cool apricots in syrup at least 2 hours. Remove from syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Glazed figs with Malmsey Zabaglione and Orange Sauce
Glazed figs with Malmsey Zabaglione and Orange Sauce 12 figs 1/2 ltr. (1 pint) orange juice 2 tablespoons pectin 2 egg yolks 1 tablespoon sugar 100 ml. (3 1/2 fl oz) Malmsey wine 50 ml. (1 2/3 fl oz) liquid cream Peel the figs and cut into quarters. Heat the orange juice and dissolve the pectin in it. Allow to cool. Place the egg yolk with the sugar in a small metal bowl in a bain-marie and, stirring constantly with a whisk, add the wine. When the substance has reached about 3 times the original volume, stir in the liquid cream and beat vigorously. Pour some of the orange juice onto the plates. Make a decorative circle with the quartered figs and coat with the zabaglione. Place briefly under a hot grill to lightly brown the zabaglione. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Creamy Grape Suprise
Creamy Grape Suprise 10 fl oz double cream 5 oz pot hazlenut yoghurt 3 cups seedless grapes (can be mixed colours) 2 to 3 oz demerera or soft brown sugar Whip cream till it is semi firm but not stiff, carefully stir in yoghurt, then grapes. Even off the top, and sprinkle on sugar. Place under grill till sugar melts. Allow to cool, unitl sugar hardens slightly. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Creamy Lemon Squares
Creamy Lemon Squares 20 vanilla wafers, finely crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) cold margarine 1 pkg. (8 oz.) Neufchatel Cheese 1 cup granulated sugar 2 eggs 2 Tbsp. flour 3 Tbsp. grated lemon peel, divided 1/4 cup fresh lemon juice 1/4 tsp. Baking Powder 2 tsp. powdered sugar PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min. MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
[RecipesAndMore] Buffalo Cheesy Chicken Lasagna
Buffalo Cheesy Chicken Lasagna 1 pound skinless, boneless chicken breast - cooked and diced 4 cups spaghetti sauce 2 tablespoons hot sauce 2 tablespoons apple cider vinegar 1 1/2 cups water 1 teaspoon garlic powder 1 small onion, chopped 1 small green bell pepper, chopped 1 (6 ounce) can mushrooms, drained 1 egg, beaten 1 (15 ounce) container ricotta cheese 12 uncooked lasagna noodles 2 cups shredded mozzarella cheese 3/4 cup crumbled blue cheese Preheat oven to 350 degrees. Lightly grease a lasagna pan. In a large bowl combine the chicken, spaghetti, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture. Cover pan and bake at 350 degrees for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes. Remove from oven, cover and let stand for about 15 to 20 minutes before serving. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ~ms~"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
