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. ---------------------------------------------------------------------------- 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
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 ---------------------------------------------------------------------------- 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 ---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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.
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. ---------------------------------------------------------------------------- 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.
---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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 ---------------------------------------------------------------------------- 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! ---------------------------------------------------------------------------- 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.
---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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!)
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. ---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- 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.
1 box orange jello 1 cup hot water 1 cup orange juice 1 can mandarin oranges, drained Chill until jelled, and serve. ---------------------------------------------------------------------------- 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.
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. ---------------------------------------------------------------------------- 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.
- - - - - - - - - - - - - - - - - -
---------------------------------------------------------------------------- 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.
- - - - - - - - - - - - - - - - - -
---------------------------------------------------------------------------- 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.
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!! ---------------------------------------------------------------------------- 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. ---------------------------------------------------------------------------- (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 ---------------------------------------------------------------------------- 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) ---------------------------------------------------------------------------- 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.
---------------------------------------------------------------------------- Peggy, WA (10:11:42 pm) : Glubber ---------- Recipe via Meal-Master (tm) v8.03
---------------------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.
---------------------------------------------------------------------------- END OF FILE - Part 1 (of 2)