Recipe: 03-23 - 03-26-2000: 30 Assorted Recipes

Title:	Recipe: 03-23 - 03-26-2000: 30 Assorted Recipes
Posted By:	Chat Room
Date:	March 27th 2000
Board:	Chat Room Recipe Archive

recipelink.com Chat Room Recipe Swap
03-23 to 3-26-2000 – 30 Assorted Recipes

unto,la (11:34:18) : peach cobbler

one can of peach pie filling
one can of slice peach
one box of white cake mix
butter
cinnamon

pour two cans in a baking dish
shift cake mix on top
slice butter and place on top of cake mix
sprinkle cinnamon on top of butter
bake at 350 for 30 to 40 min
eat hot with a scoop of ice cream on top

Kelly*WA (09:07:11) : Nabisco Dessert

1/2 cup butter
1 cup powdered sugar
2 egg yolks, beaten
2 egg whites, beaten
2 fresh peaches or canned sliced peaches, well drained
2 bananas
1/2 pound Nabisco sugar wafers
1/2 pint of whipping cream

Cream butter and sugar. Add beaten egg yolks. Beat egg whites separately and fold in to mixture.

Crush sugar wafers. Butter a 9x13x2-inch pan. Pat half of the sugar wafers on bottom of pan.

Spread mixture carefully on top of ground sugar wafers, add sliced
bananas on top of mixture. Slice fresh peaches or drain canned sliced
peaches and put on top of bananas.

Whip cream. Spread on top of peaches. Put remaining crushed
Nabisco sugar wafers on top of whipped cream. Refrigerate for
several hours.

Kelly*WA (08:35:19) : Simple Crawfish Etouffee

1 LB crawfish tails
1 can cream of mushroom soup
1 can cream of celery soup
1 lg onion (chopped)
1 bunch green onion (chopped)
2 or 3 garlic cloves (minced) to taste
2 or 3 TBS parsley (chopped) to taste
butter, oil, or no-stick spray (enough to saute' vegetables) Tony's
seasonings (to taste)

-Saute' onions, green onions, and garlic in butter, oil, or no-stick
spray in a pot until onions are browned and wilted.

-Stir in cream of celery and cream of mushroom.

-Increase heat and bring to a boil stirring constantly.

-Reduce heat to medium and stir in crawfish and Tony's seasoning.

-Cook for about 10 minutes and reduce heat to medium.

Sprinkle parsley on top.

-Serve over hot rice. Makes about 4 servings.

Kelly*WA (08:33:44) :
Janice/SC (12:45:33 am) :

Crawfish Etouffe

1 stick margarine
2 medium onions (chopped)
1 can Rotel tomatoes
1 can Cream of Mushroom Soup
1 pound crawfish tails

Melt margarine in skillet. Add onions and sautÈ until wilted. I put the
tomatoes and soup in a blender and chop until there are no "chunks". Add
both soup and tomatoes to onion mixture and simmer for 1 hour, uncovered.
Add crawfish tails and simmer for 1 more hour, uncovered.

Be sure to stir real often because it does get thick and has a tendency to
want to stick and burn.

Serve over rice and enjoy !

Kelly*WA (08:31:08) : From: Margaret Reek

CHICKEN ETOUFFEE

Ingredients:
------------
1/3 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper (or mild hot pepper)
2 tsp minced garlic
8 ozs clam juice (can probably use wine or water instead)
1 3/4 tsp cajun spice mix
3 whole chicken breasts, bones and cubed
1 1/2 cups uncooked rice
1/3 cup all purpose flour
1/4 cup chopped celery
1 1b can tomatoes, chopped
1 tsp salt

Instructions:
-------------
To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice,
salt and chicken. Heat to boiling. Reduce heat and simmer uncovered,
stirring occasionally, for 10-15 mins.

In a heavy skillet heat the oil over med. heat. Stir in flour and cook,
stirring constantly until dark-red brown, about 10 mins. Add the onion,
celery, pepper and garlic; cook 5 mins. Stir in tomatoes, clam juice,
1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and
simmer uncovered, stirring occasionally, for 10-15 mins.

Remove from heat and let stand 3 mins.

While the chicken is cooking, cook the rice according to the
package directions, adding 3/4 tsp to the water. Serve the Etouffee
over the rice.

Kelly*WA (08:28:37) :
Recipe(tried): Shrimp Etouffee My Way.....
Posted By: Terry,Tx
Date: December 2nd 1998

We had this over a mound of rice, along with fruit salad and garlic bread. Tonight it will be Vietnamese Beef Stew, tomato and
cucumber salad, and the rest of the garlic bread from last night.

Shrimp Etouffee My Way

Recipe By : Terry Ward
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 large onion -- chopped
1/2 medium green bell pepper -- chopped
2 large stalks celery -- chopped
3 cloves garlic -- minced
1 bunch green onions with tops -- sliced
1 1/2 pounds shrimp -- peeled and deveined
2 teaspoons salt
1/2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 stick margarine
8 tablespoons flour
2 cups chicken or veg. broth

1. Saute onion, bell pepper, celery, garlic, and green onions in oil until soft, about 10-15 min. Add salt, cayenne, white pepper, black
pepper, basil, and thyme.
2. In a small skillet, melt margarine. Add flour and cook and stir until nut brown (roux). This can take a while, be patient.
3. Add roux to veggies and cook and stir till well blended. Add shrimp; cook until shrimp are pink. Add broth and cook and stir until
thickened, reduce heat and simmer about 8-10 min.

Serve over rice.

Dal.Vancouver.Canada (07:22:55) : Dals favorite Lamb
take a large leg of lamb.
Roast lamb in a covered roasting pan at 275 for 6 hrs. Yes I said 6 hrs.do not season at all.turn heat up to 475 and roast for 1 hr or until skin is crisp.The lamb will be very tender. tear off a piece of lamb, place on a piece of crusty bread,sprinkel with cummin and salt and eat away.I thought this sounded diffrent.When I tried it I was hooked.Dont forget to get a little piece of skin along with the meat.

deb.from.calgary (06:51:45) : Lamb for non-lamb Lovers
Marinate a leg of lamb in fridge...covered in a quart of buttermilk for 2-4 days. Turn twice a day. This takes the strong taste out.
Lift out and bake at 325 , 20 mins per lb.
I add a bit of ground pepper and cook to med. rare.

Kelly~WA (05:04:29) :
Joel's Perfect Meat Loaf Serves: 6-8

If you like, you can double the glaze and omit the bacon topping from
the loaf. Brush on half the glaze before baking, and the other half
during the last 15minutes of baking time.

Brown Sugar-Ketchup Glaze

¼ cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon hot red pepper sauce
½ cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
½ pound ground veal
½ pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)

1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium
skillet. Add onion and garlic, and saute until softened, about 5
minutes; set aside to cool.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire,
pepper sauce and milk or yogurt. In a large bowl add egg mixture to
the ground chuck, ground veal and ground pork. Next add the
oatmeal or crackers (depending upon what you have decided to add),
parsley, cooked onion and garlic; mix with a fork until evenly blended
and meat mixture does not stick to bowl. (If mixture does stick, add
additional milk, a couple tablespoons at a time, and continue stirring
until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat
mixture into a loaf approximately 9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in
several places with a fork to allow drainage. Place rack on a shallow
roasting pan lined with foil for easy cleanup. Set formed loaf on rack.
Brush loaf with all of glaze, then arrange bacon slices, crosswise,
over loaf, overlapping them slightly and tucking them under the loaf
to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1
hour. Cool for at least 20 minutes. Slice and serve.

7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat
mixture into a loaf pan WITH a PERFORATED bottom, fitted with
a drip pan. Use a fork to pull mixture away from pan sides. Brush
mixture with half of the glaze. Bake until glaze is set, about 45
minutes. Brush with remaining glaze and continue to bake until
second coat has set and loaf registers 160 F about 15 minutes longer.

Kelly~WA (04:52:44) :

Tips: Quicker cooking hamburgers

Originally posted by Dayle, B.C.
Date: May 18th 1997

Just discovered this trick a couple of months ago and it works well!

Make your patties with a hole in the middle (like a bagel) about the
size of a dime or nickle and they cook faster, and as the meat shrinks,
the whole disappears. Less chance of an undercooked burger!

Kelly~WA (04:49:00) : from TKL archives

Broiled Deviled Hamburgers

1 lb. ground beef
4 tbsp. cocktail sauce or 4 tbsp. ketchup and 2 tsp. horseradish
1 1/2 tsp. prepared mustard
2 tsp. minced onion
1 tsp. salt and a dash of pepper
1/4 cup chili sauce

Combine all ingredients.
Spread meat mixture on firm type bread or rolls, making sure edges are covered (if desired, spread prepared mustard on roll first).
Broil approximately 6 minutes or until done.
Serve as an open-faced sandwich.

Kelly~WA (04:34:02) :
Golden Cream of Potato Soup

6 cups potatoes -- peeled and cubed
2 cups water
1 cup celery -- sliced
1 cup carrot -- thinly sliced
1/2 cup onion -- finely chopped
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp pepper
3 cups milk -- divided
1/4 cup flour
3/4 lb cheese
4 slices bacon

Combine first 9 ingred. in Dutch oven; bring to a boil. Cover, reduce
heat and simmer 7-8 min.or until vegs. are tender. Fry bacon, set aside. Reserve 3 tbl. drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining milk and cheese (I use cheddar); cook over med. heat till soup is thickened.

Kelly~WA (04:32:57) :
Baked Potato Soup

1 med bulb garlic, 1/4 inch cut off top
6 lg baking potatoes -- rinsed and pierced
4 1/2 c chicken broth
1/2 tsp freshly ground pepper
crumbled cooked turkey bacon -- optional
shredded lowfat cheddar cheese -- optional
lowfat sour cream -- optional
minced scallions -- optional

Heat oven to 400. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes.

Unwrap garlic and squeeze pulp from bulb into a 4-qt pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper until blended. Place over
medium heat and cook until hot, stirring occasionally. Meanwhile, cut
remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and
cook until heated through. Serve with some or all accompaniments.

Kelly~WA (04:31:06) :
CHEDDAR-POTATO-BROCCOLI SOUP

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into 3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute
for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved
potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.

Season with salt and pepper to taste.

Makes 4 servings.

Note: If you want to thicken your soup, use left-over mashed potatoes or instant mashed potatoes.

Kelly~WA (04:28:20) :
Sour Cream Potato Soup

3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion -- chopped
1 c water
2 c chicken broth
2 c milk -- scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper -- to taste

Combine the water and broth and in it cook the potatoes, celery and onion in a covered pan until very tender. Do not drain. Press it through a sieve.

Add milk and butter. Mix sour cream with flour until smooth. Add to soup,
and cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.

Kelly~WA (04:24:47) :
Roasted Caramelized Pears

4 anjou or bartlett pears with stems (about 2 pounds), all of equal ripeness
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/4 cup sugar
3 tablespoons Madeira wine

Preheat the oven to 425 degrees.

Do not remove the stems from the pears, but peel them with a vegetable peeler. Then, using a melon baller, citrus spoon, or half-teaspoon measuring spoon, remove the seeds from each pear by digging them out from the base.

Melt the butter in a small gratin dish. Stir the lemon juice into the butter. Roll the pears in this mixture and sprinkle them with the sugar.

Stand the pears upright in the gratin dish, and place them in the preheated 425-degree oven. Cook the pears for about 1-1/4 hours, basting them with their own cooking juices every 15 or 20 minutes, until they are nicely browned and tender when pierced with the point of a knife. The juices should be caramelized and a rich brown color at the end of the cooking; if they should begin to burn, prevent this by immediately adding 3 to 4 tablespoons of water to the gratin dish.

When the pears are tender, remove them from the oven. Add the Madeira to the dish, and stir well to combine it with the juices.

Cool the pears to room temperature. Serve them with the accumulated juices spooned over and around them.

Carol,IL (09:27:11) : Bok Choy Salad
1 medium head Bok Choy Cabbage - washed, dried, & diced
1 bunch green onions, diced
1 (3 ounce) package ramen noodles
1/2 cup liced or slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
ramen noodle seasoning packet.
Combine cabbage & green onions; cover & chill.
Whisk together the olive oil, lemon juice & ramen noddle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds & sesame seeds.
Before serving, combine the cabbage mixture & noodle mixture; add dressing & toss to coat.

Lori.NY (10:34:27) : Big Bad Pretzels

1 Cup Oil
2 Boxes of pretzels
1 pkg. Hidden Valley Ranch Dressing
1 Tbles. Garlic Powder
1 tsp. lemon pepper
1 tsp. dill weed

Bake at 350 degrees for 15 mins, then stir. Place back in oven for 15 mins with oven OFF..

Lori.NY (10:31:05) : Ranch Flavored Oyster Crackers

Categories: Snacks
Servings: 6

16 oz Plain oyster crackers
1 pk Hidden Valley Ranch buttermilk recipe mix
1/4 ts Lemon pepper
1/2 ts To 1 tsp dill weed
1/4 ts Garlic powder
3/4 c To 1 cup salad oil

Combine mix and oil, add dill weed, garlic powder and lemon pepper.

Pour over crackers, stir to coat. Place in warm oven for 15-20 mins.

deb.from.calgary (05:27:17) : My Brushetta

4 fresh tomatoes - seeded and finely chopped.
2 cloves garlic - minced
lots of fresh basil - finely chopped

Several hours prior to serving combine all in a bowl and drizzle olive oil over top. Stir every half hour to combine the flavors.
Slice a French loaf of bread fairly thin. Rub with a clove of garlic and toast under the broiler until light brown. 1 side only. Arrange bread on a platter and top with the tomato mixture, dividing it equally. Drizzle a small amount of the juices overtop.
This is always a huge hit and looks pretty too.

Donna-Gaylord,.MI (12:56:31) : Applesauce-Nut bread

1 and 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 tsp salt
1/4 teaspoon ground cloves
1 Cup granulated Sugar
1 Cup unsweetened applesauce
3 Tablespoons vegetable oil
2 eggs whites
1 large egg
1 Tablespoon orange juice
1 teaspoon grated lemon peel
1 small apple, peeled, cored, and coarsely chopped. (about 1 cup)
1/4 cup finely chopped walnuts or pecans

Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with vegetable cooking spray. In a medium bowl, combine all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, cloves, and salt. Mix well. In a large bowl, combine sugar, applesauce, oil, egg whites, egg, orange juice, and lemon peel. Mix well Add flour mixture. stirring until just combines. Do not over mix. Stir in apple and nuts. Scrape batter into prepared pan. Bake bread until top is golden and a toothpick inserted in center comes out clean, about 1 hour. Place pan on a wire rack and cool for 10 minutes. Turn loaf out onto rack to cool completely

lb,.ny (11:18:34) : Creamy Chicken Broccoli Skillet

1/2 cup Miracle Whip (tm) salad dressing
1 lb. boneless skinless chicken breast, cubed
2 cups water
1 pkg (10 oz) frozen chopped broccoli, thawed/drained
1/2 lb. (8 oz) Velveeta (tm) cheese product, cut up
2 cups Minute (tm) White Rice, uncooked

Heat Miracle Whip salad dressing in a large skillet. Add chicken; cook and stir on medium high heat about 8 minutes or until cooked through. Add water, broccoli and Miracle Whip to skillet; stir. Bring to a boil. Stir in Minute Rice; cover. Remove from heat. Let stand 5 minutes. Makes 4 servings.

RAY,.Cleveland,.OH (09:58:15) : Beef Tips In The Crock Pot

Stew meat (any amount)
1 env. Lipton onion soup
1 can golden mushroom soup
1/2 c. red wine
1 can mushrooms, drained
Mix all together in crock pot and cook "all day" on low. Serve over rice or noodles.

Donna-Gaylord,.MI (09:55:04) : Baked Alaska Fudge Pie

1/4 cup plus 2 tablespoons fat free fudge sundae topping
1 baked 9-inch pie shell
1 pint frozen nonfat vanilla yogurt, softened
1 pint nonfat chocolate yogurt, softened

For the Meringue:
3 eggs whites
1/4 teaspoon cream of tartar
4 tablespoons granulated sugar

Spread 1/4 cup of fudge topping evenly over bottom of the pie shell. Alternately spoon vanilla and chocolate yogurt into the pie shell. Using back of spoon, smooth surface. Place pie in freezer to firm. While pie is chilling, preheat oven to 450 degrees. To prepare meringue, in a large bowl, beat the eggs whites with cream of tartar until frothy. Beat in the sugar, 1 tablespoon at a time, until stiff glossy peaks form. Spread the meringue mixture evenly over yogurt layers in pie shell, spreading completely to the edges to seal. Bake until the meringue is lightly browned, about 3 to 4 minutes. Place the pie on a serving platter, drizzle the remaining fudge topping over the top. Cut into wedges; serve immediately.

For different variations. Try substituting butterscotch sundae topping for the fudge topping. For fruit flavor; mix mashed banana into the softened vanilla yogurt. Chopped fresh or drained canned pineapple or peaches are good, too

Carol,IL (09:42:10) : Crispix Mix

12 ounce box of crispix cereal
1 stick margarine
1 cup brown sugar
1/4 cup white Karo syrup
1/4 tsp baking soda
1 1/2 cups pecans

Melt margarine, brown sugar, & Karo syrup together & boil for 1 minute. Remove from heat, add baking soda & mix well. Pour over cereal & pecans & stir. Microwave on high for 1 minute, then stir -- do this cycle of microwaving & stirring for 4 cycles.

Carol,IL (09:38:59) : Artichoke Heart Dip

1 can artichoke hearts
2 tablespoons mayo
2 tablespoons parmesan cheese
1/2 cup of mozzarella cheese
1 tsp garlic salt

Drain the artichoke hearts very well, squeeze out all excess juices, then chop the artichoke hearts, mix all ingredients, & bake at 350 degrees for 1/2 hour, until lightly brown.
Serve with crackers or triskets.

Carol,IL (09:34:34) : Easy Cheese Appetizers

8 ounces shredded mozzarella cheese
4 ounces shredded cheddar cheese
1/4 cup melted margarine
1/2 cup mayonnaise
1 loaf of dark rye party/cocktail bread
1/2 onion chopped into chunks

Mix cheeses, butter, mayo. Heap onto toasted rye bread slices. Add a few chunks of onion on top. Put on cookie sheet & broil until cheese melts. Serve immediately.

Carol,IL (09:30:45) : Cocktail Sausages

(I have not made these, but found the recipe on the computer at work, they sound good -- the recipe is written as I found it as far as the sizes of ingredients)
1 small jar currant jelly
1 small jar chili sauce
Melt together & add mini smoked sausage links.
Simmer in crockpot for at least 4 hours.

This also works with a sauce of 1 small jar of mustard, small jar of grape jelly, & small can of pineapple chunks, with the mini smoked sausage links. It ends up being like a sweet & sour sauce.

Carol,IL (09:26:22) : Stuffed Mushrooms

2 1/2 sticks butter
minced garlic (to taste)
seasoned breadcrumbs (see below)
parsley
can of shrimp
can of crabmeat
gourmet size mushrooms (1-2 packages)

Wash & take stems out of mushrooms. Melt 2 sticks butter & add the garlic (to taste) in saute pan. Add seafood & saute for a few minutes. Add breadcrumbs (enough to absorb all the butter & make mixture formable).
Stuff mushrooms with seafood mixture. Dip caps into 1/2 stick of melted butter & then roll in breadcrumbs.
Bake in glass baking dish 15-20 minutes at 350 degrees.

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