TALK TKL KITCHEN - Week of 11-03-97
Miscellaneous Recipes
RECIPES IN THIS FILE:
Lorri's Delicious Turkey Gravy
Oatmeal Honey Bread (for bread machine)
Sugar Cookies
Savory Chicken Stew
Marinated Pork or Beef Tenderloins
Mexican Beef Stew
Spicy Stew
The 230 Pound Psalm
Ravioli Fillings
Crabmeat Ravioli
Stuffed Shells
Fruit & Nut Refrigerator Cookies
Pineapple Cream Cheese Pie
Mayonnaise
Kahlua Chicken and Ribs
Eldon's "Famous" Barbecue Sauce For Chicken On The Grill
Kahlua Paradise Chicken
French Apple Pie?
Shortbread Crust
Bread and Butter Pudding (Britain)
New England Bread Pudding (America)
Poor Man's Perogies
Cabbage Roll Casserole
Lorri's Delicious Turkey Gravy
Lorri, Can (10:59:20 am) :
I like to put spices on my turkey. The spices drip down into the pan. When the turkey is done I take the grease off. Put the pan back into the oven to brown a bit. Using four and water and spices (poultry) and pepper. I make a thin paste. Slowly add the paste and stir constantly so it thickens evenly. Scraping the sides of the pan so you get all the flavoring into the gravy. And never any lumps. Sometimes I use the potato water to make the flour paste.
Oatmeal Honey Bread (for bread machine)
From: Lora, WY
1 cup oatmeal, uncooked
3 cups flour
1 tsp. salt
1/2 cup honey
1 1/3 cup water
1 pkg. yeast
2 tbsp. oil
Place ingredients in bread machine in order suggested by manufacturer.
Sugar Cookies
From: Lora, WY
3/4 cup real butter, softened
1 cup sugar
2 eggs
1 tsp. real vanilla (or 1 tsp. almond extract)
2 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar, add eggs and vanilla. Add rest of ingredients and mix well. Chill 1 hour or until firm.
Roll out and cut as desired.
Bake 375 degrees F for 8 minutes.
I frost with buttercream icing. GOOD!
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Annie, TX (5:50:07 pm) : Savory Chicken Stew
(Campbell's Easy Holiday Cooking)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken & Broccoli Soup
1/2 cup milk
1/8 teaspoon pepper
4 small red potatoes (about 3/4 pound), cut into quarters
2 medium carrots, sliced (about 1 cup)
1 cup broccoli flowerets
In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches
and cook until browned, stirring often. Set chicken aside. Pour off fat.
Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil.
Reduce heat to low. Cover and cook 15 minutes, stirring occasionally.
Return chicken to pan. Cover and cook 5 minutes or until chicken is no
longer pink and vegetables are tender, stirring occasionally.
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Kathy,AR (6:00:16 pm) :
1 cup red wine
1/4 cup soy sauce
1/4 cup vegetable oil
2 tsp parsley flakes
1 tsp Knorr's Aromat seasonings for meat
1 tsp coarse ground black pepper
1 tsp sugar 1 clove
garlic, chopped
To cook pork tenderloins: use 2 pork tenderloins to equal approximately
3 pounds. Marinate in above mixture at least overnight. Preheat oven to
500 degrees. Tie tenderloins together to look like a roast. Place in a
pan sprayed with Pam and bake for 15 minutes. Turn off oven, but do not
open oven door. Leave in oven for another 45 minutes.
This method is also great for eye of round or a beef tenderloin
(approximately 3 pounds.) Larger roasts do fine done this way but will
be cooked rarer.
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Annie, TX (9:05:53 pm) : Mexican Beef Stew
(Campbell's Easy Holiday Cooking)
1 1/2 pounds ground beef
1 large onion, chopped (about 1 cup)
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's Condensed Beef Broth
1 cup water
2 tablespoons chili powder
3 medium potatoes, cut into cubes (about 3 cups)
1 can (about 16 ounces) whole kernel corn, drained
Shredded Cheddar cheese
In large saucepan over medium-high heat, cook beef, onion, and garlic powder
until beef is browned, stirring to separate meat. Pour off fat.
Add soup, broth, water, chili powder and potatoes. Heat to a boil. Reduce
heat to low. Cover and cook 15 minutes or until potatoes are tender,
stirring occasionally.
Add corn. Heat through, stirring occasionally. Top with cheese.
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Lora, WY (9:14:07 pm) : Spicy Stew
2 pounds stew meat, browned in a little oil
1 can beef broth
1 cup water
1 1/2 cups salsa
1 onion, coarsely chopped
1/4 cup fresh parsley, diced
1 t. salt
1 T. cumin
2 garlic cloves, minced
1 16 oz. can tomatoes or tomato juice
3 carrots, diced
1 cup frozen corn
1 cup frozen beans
3 potatoes, diced
Put in crock pot all day on low, should be done after work! Serve with
crusty bread.
3 potatoes, peeled and diced
put in crock pot and cook all day at low.
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SueA, CA (6:49:19 pm) : This page needed something....
The 230 Pound Psalm
Strict is my diet, I must not want,
It maketh me to lie down at night hungry,
It leadeth me past Baskin-Robbins,
It trieth my will power, For my figure's sake.
Yea, though I walk through the aisles of the pastry
department,
I will buy no sweet rolls,
for they are fattening.
The cakes and pies, they tempt me, Before me is a table
set with celery and lettuce,
My day's quota runneth over,
Surely calories and weight charts
Shall follow me all the days of my life
And I shall dwell in fear of the scales forever.
Amen!
(from Jackie Olden's Come into the Recipe With Jackie
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Betsy-TKL (9:42:20 pm) :
Here are some ideas for you...
Date: Wed, 16 Nov 1994 08:14:42 -0500
From: Sharon Beck ao852@FREENET.BUFFALO.EDU
Ravioli and their Polish counterpart pierogi are really fun things
to make. You can get really crazy with them and VERY inventive. All
you need is your basic noodle dough and imagination.
My kids usually make them with me, and some of our favorite fillings
include:
* Saute sweet onions, ground meat, salt/pepper to taste.
* Saute various mushroooms, add a tad of balsamic vinegar, maybe some
fresh basil or other herb of choice.
* Mix mashed potatoes (leftovers work well!), your choice of cheese
and an egg or two to bind, salt/pepper to taste.
* Spinach, crisped bacon, ricotta or feta cheese, an egg or two, salt/
pepper to taste. (Excuse typo ^, it should be RICOTTA)
* drained canned plums or apricots.
Almost any leftovers are fair game. Butternut squash that's been
buttered, brown sugared, etc., small amounts of veggies, leftover
meats can be chopped up. If the mix seems too loose, maybe an egg
would help bind, but it's not always needed. Try experimenting.
You may hit some very interesting combinations. We sometimes even
use our sauce INSIDE our ravioli or pierogi. Oh, and sun-dried
tomatoes...portabella mushrooms...fresh herbs...maybe I have some
leftovers that I can wrap up myself today !
BTW, these all get cooked the same, drop in boiling water until
done (quickly, it seems!), don't let stick to bottom of pot, can
brown in buttered frying pan afterwards if desired. Serve with or
without sauces, depending on filling(s) used and personal preference.
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Betsy-TKL (9:48:28 pm) : From: Tranch tranch1@ix.netcom.com
Newsgroups: rec.food.recipes
* Exported from MasterCook *
Crabmeat Ravioli
Recipe By : Great Chefs of New Orleans
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE BECHAMEL
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste
CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
1/2 cup cracker crumbs
salt and white pepper -- to taste
RAVIOLI DOUGH
1/2 cup flour -- or more
1 large egg -- slightly beaten
1 tablespoon water
1 tablespoon olive oil
SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated
SAUCE BECHAMEL In a small saucepan, over medium heat, melt butter, whisk
in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add
cream, whisking to avoid lumps. Continue to whisk until sauce thickens.
reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set
aside to cool.
CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a small
skillet, over medium heat, melt butter and saute onion until translucent.
Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to
cool. Form filling into golf ball sized balls when cooled.
RAVIOLI DOUGH Put flour into a large mixing bowl and add, egg, water and
olive oil. Mix well until a dough forms. Turn out onto a lightly floured
surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested
dough on a lightly floured surface and roll out 1/8 inch thick.
ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of
pasta dough. Paint areas between crabmeat balls with water and place a
second sheet of dough over. Form ravioli by pressing around each ball to
form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper.
Whisk in butter. Place ravioli in rapidly boiling salted water and allow
to cook for 5 minutes. Drain. Serve with sauce poured over and topped
with grated Parmesan cheese.
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Lorri, Can (9:50:46 pm) : Stuffed Shells
25-30 shells
1 small onion, chopped
250ml thinly sliced mushrooms
15 ml butter
1 cup minced chicken
1/2 cup minced ham
375 ml parmesan cheese divided
chopped parsley
Cook shells, drain, set aside.
cook onion, mushrooms, and butter until tender. Combine chicken, ham and 1
cup parmesan cheese.
Mix remaining ingredients fill shells.
bake with a white sauce or a tomato sauce.
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Betsy-TKL (8:00:02 pm) :
From: wfreeman@freenet.edmonton.ab.ca
Newsgroups: rec.food.recipes
Fruit & Nut Refrigerator Cookies
2-1/2 cups all purpose flour
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts (pecans)
1 cup chopped candied cherries or fruit
Combine flour, baking powder, baking soda, and salt. Stir well to blend.
Cream butter, shortening, sugar, eggs, and vanilla thoroughly. Stir flour
mixture into creamed mixture. Mix well. Add nuts and fruit. Chill 1/2 hour
for easier handling, if desired. Shape dough into 2 smooth rolls about 1 -
1/2" in diameter. Wrap in waxed paper and chill till firm. Slice with
sharp, thin knife into 1/4" slides. Place on ungreased baking sheet. Bake
at 375 F for 8-12 minutes, or until golden. Makes about 8 doz. cookies.
Adapted from a Robin Hood Baking Festival, 75th Anniversary Edition Recipe
Book.
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Judy/AZ (5:22:51 pm) : Grace, here is a Pineapple Cream Cheese Pie recipe I
use.
PINEAPPLE CREAM CHEESE PIE
1/3 c. sugar
1 Tbsp. cornstarch
1 (9 oz.) can crushed
pineapple with liquid
8 oz. cream cheese
1/2 c. sugar
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 tsp. vanilla
Combine sugar, cornstarch and pineapple in saucepan and
cook until clear. Pour into 9-inch unbaked pie shell. Combine
and beat remaining ingredients. Spoon over first pie layer.
Sprinkle 1/4 cup chopped nuts. Bake at 400 degrees for 10 minutes;
325 degrees for 1 hour.
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Bill,DC (11:21:48 pm) : * Exported from MasterCook *
Mayonnaise
Recipe By : Elizabeth Powell
Serving Size : 16 Preparation Time :0:10
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
2 cups olive oil
juice of one lemon or more
salt
pepper
Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil, drop
by drop, beating continually at high speed. When oil is absorbed, beat in
lemon juice, salt, and pepper to taste.
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Betsy-TKL (4:36:51 pm) :
Here you go Nancy - they're under the request you posted too:
All from Cookbook USA CD:
Kahlua Chicken and Ribs
3/4 c. Kahlua
1/2 c. chili sauce
3 tbsp. pineapple juice
2 tbsp. cornstarch
3 lbs. cut up chicken or 3 lbs. spare or beef ribs
This recipe should be doubled for use with chicken and ribs. Combine first
three ingredients in saucepan, stir well. Make thin paste of cornstarch in
small amount of water. Warm ingredients, slowly adding cornstarch mixture
while stirring. Baste chicken and/or ribs with sauce. Barbecue over
low-to-medium heat coals, turning and basting every 8 minutes for 30 to 40
minutes. Serves 4 to 6.
Eldon's "Famous" Barbecue Sauce For Chicken On The Grill
1 c. ketchup
1/2 c. Italian dressing
1/2 c. soy sauce
1 tsp. red pepper
5 dashes season salt
1/3 c. vegetable oil
3 tbsp. Kahlua
1/2 c. lemon juice
1/2 c. Worcestershire sauce
1/2 c. vinegar
1/2 tsp. dried onion bits
5 dashes Old Bay seasoning
2 tbsp. honey
2 tbsp. Karo syrup
Chicken should be partly precooked in oven or on grill. Begin basting the
last 20 to 30 minutes on the grill. Sauce will blacken if coals are too hot.
Kahlua Paradise Chicken
6 lg. pieces frying chicken (2 3/4 lbs.)
1/2 c. chicken broth
1/4 c. Kahlua
1/4 c. red wine vinegar
2 tbsp. catsup
1 tbsp. soy sauce
1 tbsp. cornstarch
1 sm. clove garlic, minced
1 tsp. grated fresh ginger
Preheat oven to 375 degrees. Arrange chicken pieces barely touching in
shallow baking pan. Combine remaining ingredients in a saucepan. Bring to
boil. Then simmer 2 to 3 minutes. Spoon half the sauce over chicken. Cover
and bake for 30 minutes. Uncover, continue baking uncovered until tender (15
to 20 minutes). Serves 4-6.
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Betsy-TKL (08:24:09 am) :
Anne - This isn't what you asked for but thought you might find it
interesting...I'll keep looking...
From: jantley@scsn.net (Jim Antley)
Newsgroups: rec.food.cooking
French Apple Pie?
From three parts of flour, one part of butter, and one part of sugar
knead a short pastry. Don4t forget to add a little bit of salt. You can
also add a little bit of pesticide-free water (if there is any obtainable).
Put that paste to the fridge at 80 Celsius.
Prepare same sourish pesticide-free apples, cut them into small slices.
After having prepared a max. 5 cm (two inches) high cake-tin (like some
Italian pizza-bakers use or a special French-tarte-tin) by greasing
it with butter and spreading some of the flour on it take the paste
off the fridge, roll it to a flat disc and manipulate it into the tin.
Having done so you can start arranging the apple-slices helicoidalicly
(if you don t know what I mean - try another way to put them ) onto the
well-prepared tarte.
In the mean-time you should have heated an oven to 190 +- 100 Celsius.
Now insert the tin into the oven.
Look at your watch.
Keep in mind the time it shows now.
Half an hour (to 40 minutes) later you should add a dressing made of
about 6 to 8 salmonella-free eggs, some cream (I don t know what creme
fraiche is equivalent is in us), sugar as your figure allows, cinnamon,
and a little bit of a good tasty spirit (don't drink what s left ) to the
hot tarte. Let it in the oven until it coagulates and gets a brown
surface.
But don t let it burn.
Drag it off the oven then off the tin, cut it into parts, add some
vanilla ice cream.
After all that work done, eat your part (may be two), enjoy life and wash
the dishes.
from me to you with best wishes
winfried ehlert
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Betsy-TKL (08:40:47 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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Margaret, MA (12:31:06 am) :
Bread and Butter Pudding (Britain)
8 Tbs. butter, softened
12 thin slices white bread without crusts
1/2 cup currants
1/2 cup golden raisins
1/8 tsp. ground cinnamon
5 eggs
3 cups milk
1 cup heavy cream
1/4 cup sugar
pinch of nutmeg
1. Coat bottom of baking dish with 2 Tbs. butter.
2. Butter both sides of bread slices and lay 4 slices in bottom of baking
dish side by side. Toss currants, raisins and cinnamon together and scatter
over bread. Add second layer of bread, remainder of fruit and top with
remaining bread.
3. Beat eggs with milk, cream, sugar and nutmeg and pour evenly over bread.
Let sit at room temperature at least 30 minutes.
4. Cover pudding with buttered foil and bake at 350 degrees for 30 minutes.
Uncover and bake another 30 minutes.
From: Memorex Library, International Recipes
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New England Bread Pudding (America)
3-1/2 cups milk
1/4 cup butter
2 cups dry bread cubes
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup sherry
1 tsp. cinnamon
1 tsp. mace
1 tsp. nutmeg
1 cup seedless raisins
1. Scald milk, add butter and pour over bread cubes. Soak 5 minutes, then add
sugar, eggs, sherry and spices. Add raisins and mix well.
2. Pour into buttered baking dish and set in pan of hot water. Bake at 375
degrees about 1 hour, or until knife inserted in center comes out clean.
From: Memorex Library, International Recipes
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Dee, OK (6:37:11 pm) : Poor Man's Perogies
Makes 8 servings
1 package lasagne noodles
1 1/2 cups (3 sticks) margarine or butter, divided use
4 onions diced
11 medium potatoes
1 pound Velveeta cheese, cut in cubes
Parmesan cheese, grated
Cook lasagne noodles as directed on the box; drain.
Saute the diced onions in 3/4 cup margarine until tender.
Boil potatoes until tender as for mashed potatoes. After potatoes are cooked add cheese and remaining 3/4 cup margarine (no milk).
In a 9x13-inch pan, layer: 1/3 of onions on bottom layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with Parmesan cheese and pepper.
Bake at 350 degrees F for 30 to 35 minutes. Cut into squares and serve.
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Vicki,La (8:35:27 pm) : Cabbage Roll Casserole
(All the good wholesome taste without the fuss!)
1 large onion
3 large garlic cloves, crushed or 1 tbsp minced garlic
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there
are actually no rolls in here. Either red or green are suitable.)
4 large carrots
2 large green peppers, seeded
4 Jalapeno peppers, seeded and finely chopped (optional - probably not kid
friendly)
1 1/2 cups of uncooked rice (I use brown and it works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)
Preheat oven to 350 F. Chop onions and place along with the garlic in
bottom of a large casserole dish that will hold at least 16 cups. Or use
two casserole dishes. Slice cabbage with a food processor or shred with a
sharp knife. It should measure about 7 cups. Thinly slice carrots.
Coarsely chop green peppers. Finely chop Jalapeno peppers, if using.
Place in a large bowl with rice. In another bowl, stir tomatoes and their
juice with sugar, vinegar, thyme salt and Dijon until mixed. Stir into
cabbage mixture, using a folding motion, until evenly blended. Turn into
casserole on top of onions. Do not stir. Cover with a lid and bake in
preheated oven for 1 1/2 hours. Then stir well every half hour, until
cabbage is soft and rice is done as you like. Then, stir in fresh
tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.
To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to reheat.
Stir every 2 minutes.
This recipe might work well with the kids. If you use red cabbage they
just may be attracted to all the colors and the weirdness. It does take a
long time to cook, but it's a good recipe for one of those weekends when
you're trapped in the house by bad weather. This is a nice one to have in
the freezer when you need a hearty meal quick.
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