Recipe: 51 Assorted Recipes Part 1 (of 2)

Title:	Recipe: 51 Assorted Recipes Part 1 (of 2)
Posted By:	Betsy at TKL
Date:	1997-10-31 09:43:52
Board:	TKL Cooking Club

http://www.recipelink.com

TALK TKL Recipe Chat Room - 11-24
RECIPE RIOT! - Part 1 (of 2)

Big Batch Pumpkin Bread
Chocolate Zucchini Nut Bread
Boysenberry, Cranberry And Pink Grapefruit Preserves
Shortbread Crust
Nutty Stuffed Mushrooms
Brown Rice And Pecan Dressing
Beef And Potato Casserole
Chicken Ala Can-Can
Chicken Deluxe Casserole
Chicken Dressing Casserole
DJ's Mushroom Rice Bake
Broccoli Bake
Garlic Monkey Bread Ring
Basic Pierogi Dough
Pierogi (Polish Dumplings)
Easy Fruit Juice Jelly
Butternut Squash with Apples and Maple Syrup
Mandarin Orange Jello
Grand Marnier Glaze Carrots
Christmas Salad
Lemon Liqueur
Steamed Clams Livorno Style
Parmesan Wafers
Mike's Desert
Wild Rice Stuffing
Chicken Acapulco
Rock Cornish Hens A L'orange
Reindeer Cookies
Cookie on a Stick
Glubber
Old-Fashiond Macaroni and Cheese
Cat Box Cookies

Betsy at TKL (10:02:15 am) :
Date: Thu, 28 Jul 1994 14:23:51 EDT
From: Cynthia Melcher (cmelcher@FSCVAX.FSC.MASS.EDU)

Big Batch Pumpkin Bread
From The Tightwad Gazette by Amy Dacyzyn

3 eggs
4 cups sugar
1 cup oil
1 16oz can pumpkin
5 cups flour
2 tsp soda
1 tsp salt
1 1/2 Tbsp cinnamon
1 tsp allspice
1/2 Tbsp cloves or nutmeg
1 cup applesauce
1/2 to 1 cup chopped nuts
1 cup dates or raisins

Beat eggs. Mix in sugar. Mix in oil and pumpkin. Combine dry ingredients
and add to moist batter. Mix in applesauce, nuts and raisins.

Grease and flour five 1 lb coffee cans. Fill with batter over 1/2 full.
Bake at 350 degrees for 1 hour.

This is presented as a Christmas gift recipes, thus the volume.
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sallyn3 (11:06:58 am) : Thought I post this recipe.I got it fromThe msn
cooking forum message board
From: Cindy Hartlin
Subject: Chocolate Zucchini Bread
Date: Sunday, November 16, 1997 9:30 PM

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Chocolate Zucchini Nut Bread
Categories: Breads, Desserts, Cakes
Yield: 2 servings

1 c Salad Oil 1 c Chopped Nuts
3 Eggs 2 c Sugar
1 ts Salt 3 c Flour
1/4 ts Baking Powder 1 ts Cinnamon
1 ts Baking Soda 1 ts Vanilla
2 oz Baking Chocolate, Melted 1/2 c Choc Chips
2 c Grated, peeled Zucchini

chocolate into egg mixture along with zucchini and vanilla. Sift
flour with salt, cinnamon, baking powder and baking soda. With a
large spoon, stir into zucchini mixture, along with nuts and chips.
Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F
for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is
recipe comes out of Country Cook'n, compiled by the St Rose
Parishioners Fredonia, Wis and St Mary's Parishioners of Little
Kohler, Wis. This one the recipe of Mary Niedermeyer.

MMMMM

--
Cindy - Ass't. Recipe Research
http://forums.msn.com/cooking
cjhartlin@msn.com
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Dawn (11:33:57 am) : BOYSENBERRY, CRANBERRY AND PINK
GRAPEFRUIT PRESERVES

Present this delightful tart-sweet spread in a glass jar that has been
encircled with a ribbon. For a nice touch, tie a spoon into the bow. If you
want to omit the canning process, go ahead. The preserves can be stored in
the refrigerator up to one month.

2 pink or ruby red grapefruit, halved
1 1/2 cups sugar
6 cups frozen unsweetened boysenberries (about 1 1/2 pounds), unthawed
1 12-ounce bag fresh or frozen cranberries

Canning jars

Squeeze juice from grapefruit. Measure 1 cup juice, discarding seeds; place
juice in heavy large saucepan. Add sugar to juice. Mix in 4 cups
boysenberries and all cranberries. Spoon 2 cups boysenberries into medium
bowl; let thaw at room temperature. Let berry mixture stand until berries
thaw and sugar dissolves, stirring occasionally, about 1 hour.

Bring mixture to boil over high heat. Reduce heat to medium. Boil gently
until
mixture thickens and liquid drops thickly off end of spoon, stirring often,
about 25 minutes. Mix in 2 cups thawed boysenberries with any juices; bring
to boil. Spoon preserves into hot canning jar, filling only to 1/4 inch from
top. Immediately wipe rim, using towel dipped into hot water. Place lid on
jar; seal tightly. Repeat with
remaining jars and preserves.

Place jars on rack in large pot. Add boiling water to pot so that at least 1
inch of water covers tops of jars. Cover pot; boil rapidly 15 minutes.
Remove jars. Cool completely. Press center of each lid. If lid stays down,
jar is sealed. (If lid pops up, store preserves in refrigerator.) Store in
cool dry place up to 1 year. Chill after opening.

Makes about 4 generous cups

Bon AppÈtit
December 1995
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Betsy at TKL (12:57:33 am) :
Shortbread Crust

1 1/2 c. sifted all-purpose flour
1/4 to 1/2 c. granulated sugar (to taste)
1 lg. egg, separated and yolk, lightly beaten
1/2 c. butter, softened

Preheat oven to 400 degrees. Working on large flat surface, place the flour
and sugar in the center and mix together. Form a small depression or well in
the center of the mound. Add the beaten egg yolk and softened butter to the
well, then blend these with the dry mixture. Mix the ingredients thoroughly,
using your hands - there's no substitute for warm hands! Press the dough
into the pan with your fingers; while the crust won't be uniformly smooth,
that is not particularly noticeable in the finished product. Prick the crust
several times with a fork to keep the crust from puffing up during baking.
Place the springform in the oven and bake for 15 to 20 minutes or until
light brown. Allow to cool.
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dawn (1:30:43 pm) :
Nutty Stuffed Mushrooms

1 lb mushrooms
Salt
2 tb Olive oil
3 clove Garlic, minced
1/2 c Chopped nuts
3 tb Butter
1/2 c sour cream
1 c Herb seasoned stuffing mix
1 lg Beaten egg

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of caps with
salt and brush outsides with oil.

Cook chopped stems, garlic and nuts in butter 3 to 4 minutes; remove from
heat. Mix in stuffing, sour cream and eggs; spoon into caps.

Bake at 350F. 8-10 minutes on an ungreased baking sheet or until throughly
heated.

Source: Southern Living, Sept. 1995.
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emma (2:20:25 pm) : Fom Texas A&M:

Brown Rice And Pecan Dressing
2 cups uncooked brown rice
5 cups chicken broth
1 teaspoon salt
2 cups chopped onions
2 cups chopped celery
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 cup chopped pecans

Combine rice, chicken broth and salt. Heat to boiling, stirring once.
Reduce, heat and simmer, covered, for 45 minutes. Cook onions, celery and
garlic until tender in a pan that has been lightly sprayed with non-stick
coating. Stir in cooked rice. Add pepper, poultry seasoning and pecans.
Service with roasted turkey or baked chicken.
12 one-half-cup servings.
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Cheryl/D.C. (4:12:04 pm) : BEEF AND POTATO CASSEROLE

source: Wonderful Ways to prepare Stews and Casseroles

2 lbs (1 kg) potatoes
1/2 cup (125g) butter or margarine
1/2 cup (125 ml) cream
1 egg, beaten
1/4 teaspoon nutmeg
3 teaspoon salt
3 onions, chopped
2 lb (1 kg) stewing beef, cut into 1/2 inch (1 cm)cubes
1/2 cup (125 ml) beef stock
1/2 teaspoon black pepper
1 bay leaf
1/4 cup dry breadcrumbs

Cook the unpeeled potatoes until tender. Drain, peel and mash. Beat in
3tablespoons (60g) butter or margarine, the cream, egg, nutmeg and 1 1/2
teaspoons salt until very light and fluffy. Melt the remaining butter in
large saucepan. Saute the onions for 5 minutes. Add the meat and cook over a
high heat , stirring constantly, until the meat is browned. Mix in the
stock, pepper, bay leaf and remaining salt. Cook over low heat for twenty
minutes. Discard the bay leaf. In a greased casserole, arrange as many
layers as possible the potatoes and meat mixture, starting and ending with
potatoes. Sprinkle with bread crumbs and dot with butter. Bake in a 400
deg.F. oven for 25 minutes or until browned.

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Betsy at TKL (4:13:06 pm) :
mthgk - this looks easy and tasty

Chicken Ala Can-Can

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1 cup Diced or chopped chicken -- cooked
1 can Cream celery soup
1 can Cream of chicken soup
1 can Chicken broth
1 1/3 cups Minute rice
1 tablespoon Worcestershire sauce
1 dash Of tabasco
1/3 cup Sherry
Salt and pepper
1/2 can French onion rings

Directions: Mix all ingredients except french onion rings in casserole and
place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion
rings on top and bake for 7 more minutes.
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Betsy at TKL (4:14:28 pm) :
Chicken Deluxe Casserole

Recipe By : EnJoysLife/AOL
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups stuffing mix -- + extra for topping
1 cup melted butter
2 cans cream of celery soup
1 can milk
3 cups cooked cubed chicken or turkey
10 ounce pkg. frozen peas -- cooked and drained
1 tablespoon minced onion

Mix stuffing mix with butter and press in bottom of a 3 quart baking idsh
. Combine remaining ingredients and pour over stuffing mixture. Top with
some extra stuffing mix. Bake at 375 F. for 30 minutes.
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Betsy at TKL (4:15:38 pm) :
Chicken Dressing Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Casseroles
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chickens - cooked and diced
1 6 oz pkg Stove Top herb -- flavor
1 can Crm of mushroom soup
1/4 cup Margarine (melted)
2 Eggs - beaten
2 cups Chicken broth
1/3 cup Celery
1/3 cup Onion
1/2 cup Milk

Combine all ingredients - mix well. Put in greased 13x9 dish or pan. Bake 45
min at 350. Let stand 15 min. 8-10 servings.

"That's the official recipe but here's what I do. Since I'm so lazy I just
buy the boneless skinned chicken breasts and poach them in the microwave. I
don't use margarine, I use butter. It calls for 2 cups of broth but I just
use one 14 1/2 oz can - works fine. And I don't put mine in a 13x9 pan - do
you have any corning ware stuff? It fits real nice in their oval casserole ~
2 quart I think." (Notes above by Chris)
From: Christiane Stakely (SBHR84A) - Prodigy
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DJ/KY (4:16:20 pm) :

DJ's Mushroom Rice Bake

1 egg
2 to 3 cloves garlic
1 cup uncooked rice
2 1/4 cup water
1 TB olive oil
2 small cans of mushrooms
parmasan cheese
salt pepper to taste

cook rice with water. In skillet saute with oil and garlic. Add mushrooms.
Put rice mushrooms and egg in a casarol dish top with parmasan bake at 350
for 20 min.
viola!
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pellie (4:20:09 pm) : Broccoli Bake

1 pkg. Kraft Macaroni & Cheese Dinner(the small one with the powdered cheese
inside)
1-10 oz. pkg. frozen broccoli, cooked and drained
3/4 pound smoked sausage or kielbasa, cut into bite-sized pieces
1 can cream of celery soup
1/4 cup green onion, chopped

Make macaroni dinner accordingly to package directions. Add cut up broccoli,
sausage, soup, and onions.
Put into greased 2 quart casserole.Cover. Bake at 350 degrees for about 45
minutes.
I usually make this early on a busy day and refrigerate until time to bake.
Good on a cold winter day.

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Betsy at TKL (4:35:29 pm) :
Garlic Monkey Bread Ring

1 pkg. active dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 1/2 to 3 c. all-purpose or bread flour
1/4 c. margarine
1 lg. clove garlic, minced or pressed
1 tsp. dried parsley leaves
1/4 tsp. salt
1/8 tsp. black pepper

In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let
stand 3 to 5 minutes or until yeast bubbles. Add salt. Slowly stir in flour.
After half the flour is added, beat until very smooth and satiny. (You can
do this with electric mixer, if desired.) Then stir in enough flour to make
a stiff dough. Turn out onto lightly floured board. Cover and let rest 10
minutes. Knead about 5 minutes until smooth and satiny. Place dough into
clean bowl that has been greased. Turn dough over. Cover and let rise about
1 hour or until doubled. Meanwhile, in small bowl, mix melted butter,
garlic, parsley, salt and black pepper. Turn risen dough out onto counter.
Cut into walnut-sized pieces. Dip into butter mixture. Place into buttered
10-inch 1 1/2 quart ring mold, arranging dough to make an even layer. Let
rise about 1 h our until doubled. Bake at 375 degrees for 25 to 30 minutes
or until golden.
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Betsy at TKL (4:53:08 pm) :
Date: Thu, 17 Nov 1994 08:18:38 -0500
From: Sharon Beck (ao852@FREENET.BUFFALO.EDU)
Subject: Re: Ravioli Recipe Request

For the Pierogi dough, I use one that I learned from watching my
Babci (grandmother) when I was a toddler. (Yes, we started learning
to cook at an early age! So did my kids!)

**********************************************************************
BASIC PIEROGI DOUGH
**********************************************************************

1 egg
3 1/4 c flour
salt
1/2 c. water

Mix the egg with the flour, add a dash of salt and as much water as
needed to knead out a smooth, loose dough (Amount of water will vary
depending upon humidity, temperature, etc.)
Roll out as thinly as you can. (I use a hand cranked pasta roller...
Atlas...and take it to setting 2 or 3) Cut into 2 1/2-3" squares.
Put a little filling on each square. Fold to form a triangle. Pinch
the edges together.
Cook in a large kettle of boiling salted water on high heat until
done. Hints: don't let stick to bottom of pot, pierogi will rise to
the surface just before done, it will probably take about 5 minutes.
Serve warm. May re-heat in frying pan in a bit of butter.
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Betsy at TKL (4:53:51 pm) :
Date: Thu, 17 Nov 1994
From: nurppl@NURSE.EMORY.EDU

Here's a pierogi dough recipe for whoever was asking about pierogi. I got it
from the Frugal Gourmet's "Immigrant Ancestors" cookbook, and everyone in my
very Polish family agrees that these are great. We like them stuffed with
either sauerkraut or farmer's cheese, and served with
sauted onions and mushrooms.

Pierogi (Polish Dumplings)

2 C. sour cream
41/2 C. all-puropose flour
2 Tbl. melted butter
2 eggs plus one egg yolk
2 Tsp. salt
2 Tbl. veg. oil

In a large bowl, mix all of the ingredients and knead into a soft, pliable
dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half
into a thin circle. Using a drinking glass, cut the dough into round circles
and fill them with desired filling. Place less than a tablespoon of filling
in the center of each circle and fold over. Press and seal into a half moon.
You may want to rub a bit of water on the edges in order to get a good seal.
Cook for 10 minutes in boiling salted water. Drain, then pan fry in butter
until golden brown on both sides.
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Betsy at TKL (5:09:23 pm) :
Easy Fruit Juice Jelly
From: Cookbook USA CD

1 (6 oz.) can frozen orange tangerine or grape juice concentrate, thawed
2 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 3/4 c. sugar

Stir juice, water, and pectin in saucepan until pectin is dissolved. Heat to
rolling boil over high heat, stirring constantly, about 2 minutes. Add
sugar; heat to rolling boil, stirring constantly. Remove from heat.
Immediately pour jelly into hot sterilized jars, leaving 1/2 inch head
space, wipe rim of jars. Cover with lids. Store in refrigerator no longer
than 2 months. About 4 half pints jelly.
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Bill,DC (9:19:34 pm) : * Exported from MasterCook *

Butternut Squash with Apples and Maple Syrup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds butternut squash, peeled, quartered length -- sliced 1/4" thick
1 1/2 pounds apples -- canned
1/2 cup black currants
1/2 cup maple syrup
2 2/3 tablespoons butter -- cut in pieces
1 tablespoon lemon juice
nutmeg -- to taste

Preheat oven to 350 degrees. Steam squash until almost tender. Drain well.
Combine squash, apples and currants in 2 inch hotel pans. Season with
nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in a
sauce pan. Whisk over low heat until butter melts. Pour syrup over squash
mixture and toss to coat evenly.

Bake until squash and apples are very tender, stirring occasionally, about 1
hour.

Serve.

- - - - - - - - - - - - - - - - - -

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Lora, WY (9:20:25 pm) :

Mandarin Orange Jello

1 box orange jello
1 cup hot water
1 cup orange juice
1 can mandarin oranges, drained
Chill until jelled, and serve.
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Bill,DC (9:20:52 pm) : * Exported from MasterCook *

Grand Marnier Glaze Carrots

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier, or other orange liqueur
2 tablespoons chopped parsley -- fresh

Melt the butter in a large heavy skillet over medium high heat. Add the
carrots and toss to coat with the butter. Stir in the marmelade and heat
until melted. Add the Grand Marnier and bring to a boil. Lower the heat and
simmer covered for 5 minutes.

Uncover the carrots and continue to cook until tender and the liquid has
been reduced to a glaze, 4-5 minutes more. Sprinkle with the parsley and
serve.

- - - - - - - - - - - - - - - - - -

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Betsy-TKL (9:25:38 pm) :
CHRISTMAS SALAD

1 (3 oz.) pkg. raspberry Jello
1/2 c. cold orange juice
1/4 c. pecans, chopped
1 sm. can crushed pineapple, well drained
1 can cranberry sauce

Dissolve Jello in 1 cup hot water; add orange juice. Chill until thick. Add
pineapple, cranberry sauce, and nuts. Pour into favorite mold and
refrigerate to congeal.
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Cow/AR (9:30:55 pm) : * Exported from MasterCook II *

Lemon Liqueur

Recipe By : Fine Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Large Lemons
2 Bottles 100 proof vodka 750 ml
4 cups sugar
5 cups cold water

Wash all lemons in hot water to remove the wax. Use a vegetable peeler and
cut wide strips of zest with hardly any of the bitter white pith. If you do
get pith scrape it off. Place in a jar and fill with one bottle of the
vodka. Sit in a dark place for 40 days. Add the remaining vodka and combine
the sugar and wather in a saucepan and bring it to a boil. Cook until
thickened. About five minutes. Let the syrup cool and add to the mix. Let
sit another forty days. Strain and bottle. Stor the bottles in a cupboard
but always keep one in the freezer so its icy cold when you/re ready for a
icy cold drink or a topping for ice cream.

- - - - - - - - - - - - - - - - - -

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Cow/AR (9:37:35 pm) : * Exported from MasterCook II *

Steamed Clams Livorno Style

Recipe By : Corine/ Marx Brothers
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Fish/Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds steamer clams -- cleaned
1 medium carrot -- peeled
1 medium red onion -- chopped
1 large clove of garlic -- minced
25 sprigs italian parsley -- leaves only
1/2 cup olive oil
3 bay leaves
salt and pepper
large pinch of hot red pepper flakes
1 cup dry white wine
6 large slices crusty tuscan bread -- toasted
15 sprigs italian parsley -- leaves only

Finely chop the carrot, onion, garlic and parsley. Heat the oil in a medium
sized skillet or pan over low heat and when the oil is warm add the chopped
vegetables and saute for 10 minutes stirring every
so often with a wooden spoon. Add the baay leaves and season with the salt,
pepper, and red pepper flakes. Add the wine and reduce by 1/2. Raise the
heat and the clams, cover and cook for 4 to 5 minutes. Taset for salt and
pepper and remove and discard the bay leaves and any clams that did not open
when cooked. Place a slice of the toasted bread in 6 large salad bowls and
spoon the clams with the sauce over the bread.

- - - - - - - - - - - - - - - - - -

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Cow/AR (9:46:08 pm) : * Exported from MasterCook II *

Parmesan Wafers

Recipe By : Arthur Schwartz / Micro net
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Breads
Egg, Cheese And Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup freshly grated parmesan cheese
1/2 cup butter -- room temperature
Big pinch cayenne pepper
1/4 teaspoon salt
1 cup flour, all-purpose

In a mixing bowl, using a fork work cheese into butter until throughly
blended. Sprinkle on cayenne pepper and salt, and add flour. Work seasonings
and flour into butter-cheese mixture until thoroughly blended. Lithtly flour
a work surface and on it shape dough into a 2 inch diameter log. Wrap in wax
paper and refrigerate until ready to bake at least 2 hours. When ready to
bake , cut into 1/8 inch thick slices and bake on an ungreased cookie sheet
about 1 inch apart. 400 degrees for 7 to 9 nim until edgees have browned.
Cool 30 minutes.

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Kat/CA (9:50:30 pm) : Mike's Desert

1 small box orange jello
1 20 oz. can crushed pineapple,drained
1 11 oz. can mandarin oranges,drained
and sliced
1 8 oz. cool whip
1 16 oz. carton cottage cheese

Mix all together.
Easy and delicious!!
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Betsy-TKL (9:51:58 pm) :
From: nrobertson@krypton.gandalf.ca
Newsgroups: rec.food.cooking

This recipe was published last year in the Ottawa Sun around
Christmas after I entered it in a contest. It didn't win, only
one prize per catagory was given, but it was one of only 3 stuffing
recipes published.

Wild Rice Stuffing

6-8 slices white bread
1/2 cup walnut pieces
2 peeled, cored and chopped Granny Smith Apples
2 peeled, chopped oranges
2 chopped onions
2 teaspoons summer savory
1 cup wild rice, rinsed and soaked overnight
apple juice as required

Tear bread into crouton size pieces, let air dry for a couple of
hours. In a large bowl, mix will with hands. Just before stuffing
the bird, add enough apple juice to make it moist enough to be able to
just hold balls of stuffing together. Form into slightly packed balls
and fill both ends of birds until slightly firm.

I take leftover stuffing and put in in a pie plate with the
neck, cover in foil and bake it for about 2 hours. My Mom is a
"neck-nibbler", this is her treat.
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(9:59:56 pm) : Title: CHICKEN ACAPULCO
Categories: Chicken, Mexican
Servings: 6
(you can sub cornish hens)
4 lb Chicken pieces
1 T Oil
1 Onion; minced
2 Garlic clove; minced
6 Peppercorns
1/2 lb Chorizo
2 c Chicken broth
10 oz Ro-tel
3 Carrot; diced
3 Zucchini, large; diced
1/4 c Raisins
3 Jalape$os, whole
MMMMM-----------------------------GARNISH----------------------------------
1 Orange, whole

Halve and thinly slice the orange. In a Dutch oven, saute chicken pieces
in vegetable oil until browned; remove and set aside. Pour off all but 2
tablespoon grease from pan. Add onion, garlic, and peppercorns. Remove
sausage from casing, add to onion mixture and saute for 5 to 7 minutes;
drain off grease. Add chicken broth and tomatoes; simmer, uncovered until
sauce is reduced by a third. Return chicken to mixture. Cover and simmer
20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins,
and peppers; cook for an additional 10 minutes or until chicken is tender
and vegetables are crisp-tender. Garnish with orange slices to bring out
the sweetness of the raisins.
--- Miriam B. Loo's Meal In One Favorites
per Steve Herrick
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Betsy-TKL (10:00:03 pm) :
From: mnh@baracuda.ocpt.ccur.com (Michele Hardy)
Newsgroups: rec.food.recipes

ROCK CORNISH HENS A L'ORANGE
============================

Hens are roasted in a hot oven until brown an crisp, then covered with a
divine orange sauce.

2 large oranges
4 plump Rock Cornish Hens
salt and freshly ground pepper to taste
Orange Sauce (recipe follows)

1. Preheast the oven to 450o.
2. Quarter one orange, leaving the peel on. Peel the second orange and cut
into 1/4" thick slices. Set the slices aside for garnish.
3. Season the hens with salt and pepper. Insert and orange quarter inside
the cavity of each hen. (This keeps the chicken moist.) Place the hens
breast side up in a shallow roasting pan. Bake for 1 hour, basting
occasionally with the pan drippings. If you see the hens getting too
brown, turn them over - breast side own to crisp the underside.
4. Remove the hens from the oven and cover with the orange sauce. (This
much may be done several hours in advance, if desired.)
5. Lower the oven temperature to 350o and return the hens to bake 15 to 20
minutes more.
6. To server, slice each hen in half down the mid-line, remove the quartered
orange, and discard it. Garnish with an orange slice, and serve any extra
orange sauce alongside.

6 to 8 portions

Orange Sauce:
------------

3 tablespoons sugar
1/4 cup red wine vinegar
10.5 ounce can beef consomme
3 tablespoons port wine
2 tablespoons cornstarch mixed with 1/4 cup water
grated peel of 1 orange
2 tablespoons Grand Marnier
1 tablespoon butter

1. Boil the sugar and the vinegar in a saucepan over high heat for
several minutes until the mixture turns into a rich brown syrup.
Remove from the heat and add the consomme.
2. Return the syrup to the heat, stir to dissolve the mixture, and
simmer for 1 minute.
3. Add the port, cornstarch mixture, and orange peel. Simmer 4 to 5
minutes until the sauce is clear and slightly thickened.
4. Whisk in the Grand Marnier and butter, remove from the heat, and
serve immediately, or may be stored in the refrigerator. When
ready to serve, warm over low heat until hot.

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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Peggy, WA (10:06:19 pm) : Reindeer Cookies
* * * * * * * * * * * * * *
Categories: Cookies, Kids, Misc
Yield: 12 servings

1 c Sifted powdered sugar
2 tb Whipping cream
1 ts Vanilla
12 Graham cracker squares (plus
-extras for breakage)
24 Mini-chocolate chips
12 Red cinnamon candies
12 Mini-pretzels, cut in half

Combine sugar, cream, and vanilla. Mix well and set
aside. Cut graham crackers diagonally in half using a
gentle sawing motion with a serrated knife (cutting in
a firm motion will break the crackers). Spread a small
amount of frosting over the top side of a cracker
half. Top with remaining cracker half, placing cut
sides opposite each other so two narrow ends meet to
form reindeer nose.

Spread a small amount of frosting to cover the top
cracker. Gently press chocolate chips on reindeer for
eyes and cinnamon candy for nose. Add pretzel halves
for antlers. Repeat procedure for remaining
ingredients. Let dry on a wire rack. Makes 12.

----------------------------------------------------------------------------
Peggy, WA (10:08:12 pm) :

Cookie on a Stick

Title: Cookie on a Stick
Categories: Cookies, Kids, Misc
Yield: 2 servings

1 1/2 c Sugar
3/4 c (1-1/2 sticks) Parkay
-Margarine
2 Eggs
1 1/2 ts Vanilla
3 c Flour
1 ts Calumet Baking Powder
1/2 ts Salt
Red or Green food coloring
Wooden sticks

Beat sugar and margarine until fluffy. Add eggs and
vanilla. Add combined dry ingredients; mix well.
Divide dough in half. Tint one half of dough with food
coloring. Refrigerate all dough several hours or
overnight. Heat oven to 375 degrees. Roll half of
tinted dough to 1/4-inch thick 8-inch square on
lightly floured wax paper. Repeat with half of
untinted dough. Place one dough square on top of the
other; roll up. Cut dough into 1/2-inch slices. Press
and flatten each slice into 2-1/2-inch circles. Place
on ungreased cookie sheet. Slide stick into each
cookie to center; gently press dough around stick.
Bake 8 to 10 minutes. Cool slightly; remove from
cookie sheet. Cool. Repeat with remaining dough. Makes
2-1/2 to 3 dozen.

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Peggy, WA (10:11:42 pm) : Glubber
---------- Recipe via Meal-Master (tm) v8.03

Title: Glubber
Categories: Misc, Kids
Yield: 1 recipe

---------------------LISA CRAWLEY/TSPN---------------------
1 Yogurt Cup
1/4 Measuring Cup
1 tb Borax
Spoon
1/4 c Elmer's Glue
1 Ziploc Bag
1/4 c Water

1. Measure the water and pour into the yogurt cup.
2. Add the Borax and stir for two minutes. Not all of the
crystal will dissolve.
3. Measure the glue and pour into the Ziploc bag.
4. Pour in the liquid from the
cup. Do not pour the crystals on the bottom of the cup.
5. Seal the bag and squeeze gently for four minutes. What Happened?
6. Open the bag, hold it in
the sink and let tap water run into the bag while you count very slowly to
ten.
7. Remove the rinse glubber and hold it over the sink to let any remaining
liquid drain off.
*TESTS: A. Shape into a ball. Drop it. B.
Let the ball sit. Look at its shape. C. Try pulling
some glubber slowly between your two hands. Let go
quickly. D. Pull hard and fast. E. Think of your own
tests.
----------------------------------------------------------------------------
Betsy-TKL (10:14:21 pm) :
Old-Fashiond Macaroni and Cheese

1 (8 oz.) pkg. elbow macaroni
2 1/2 c. (10 oz.) shredded Cheddar cheese, divided
1 1/2 c. milk
2 lg. eggs, lightly beaten
1 tsp. salt
1/8 tsp. ground white pepper
Paprika

Cook macaroni according to package directions; drain. Layer 1/3 of macaroni
in a lightly greased 2-quart casserole. Sprinkle with 1/3 cheese; repeat,
and top with remaining macaroni. Combine milk, eggs, salt and pepper. Pour
over macaroni and cheese. Cover and bake at 350 degrees for 45 minutes.
Uncover and sprinkle with remaining cheese and paprika. Cover and let stand
10 minutes before serving. Yield: 6-8 servings.
----------------------------------------------------------------------------
Peggy, WA (10:15:11 pm) : Title: Cat Box Cookies
Categories: Cookies, Kids, Misc
Yield: 1 servings

-------------------CHOCOLATE INGREDIENTS-------------------
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts(tm) cereal

------------------GINGERBREAD INGREDIENTS------------------
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
- to taste
-(maybe 1/2 tsp each)
Grape-nuts(tm) cereal

--------------------------MIX-INS--------------------------
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
- cooked - (roundworms)
Corn
Peanuts
"puffy pastel things"; *
-find at Chinese restaurants

*NOTE: "puffy pastel things are to look like the cat
ate styrofoam packing pellets-i haven't tried this

to make: microwave the honey till it bubbles(about 1
minute). add the butter,(i've been told using lard
makes for a more realistic texture and softer cookie)
and the molasses, if any. add the egg, mix well, then
mix in all the other stuff. add mix-ins of your choice
to some or all of the batter.

chill 1 hour in the freezer or several hours in the
fridge. roll dough logs of random length and the
diameter of cat poops. roll logs in grape- nuts and
bake at 350 degrees till done(maybe 10 to 15 minutes
but with my flaky oven you never know).

serve in a disposable cat litter box on a bed of
grapenuts, with a cat litter scoop. i hear you get
lovely effects by decorating the box and scoop with
melted chocolate or pudding. i imagine brown sugar
might work as a substitute for the new clumping
litters, but i havent tried it. this recipe worked
especially well at the halloween party where the table
was already decorated with plastic flies.

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END OF FILE - Part 1 (of 2)

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