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11-24-2002 Holiday Goodies
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Maggie Blackwell
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Nov 24, 2002 09:20 PST
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~*~ SHOPPING LINKS ~*~
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IN THIS ISSUE:
MAGGIE'S WORLD – Holiday goodies galore
RAMBLINGS – Rules according to “Bill”
HAVE SOMETHING TO SAY?
DID YOU KNOW ? – Some nifty “remedies”
BIRTHDAY BABIES
READER REQUESTS – The best fruit cake for EulaMae
CRAZY CORNER – Ladies laugh it up again today
YOUR FAVORITES – Our “Holiday Goodies” theme recipes
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning. Today’s issue is our weekly theme of “Holiday Goodies”.
We’ve received some great recipes which I know you will enjoy. Make
sure to save all that you plan to try. There are so many from all parts
of
the world. My thanks to all who contributed!
This coming week's theme is: "Chicken Recipes ". After all
the turkey next week, we may want to look at chicken instead!
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Chicken Recipes
Shopping tip:
I’m a romantic and part of that feeling is associated with the sense of
smell. There are so many wonderful fragrances available now so I
looked for a place for you to find everything your little heart desires.
I did!
Perfumania.com - America's largest online gift & fragrance store.
As a special for A2Z readers, they are offering FREE SHIPPING
on orders over $59 at Perfumania.com. Use code: FREESHIP2002
http://www.qksrv.net/click-1219304-7200926
~*~ RAMBLINGS ~*~
Jessica, Corfu, Greece…
Here's some advice Bill Gates recently dished out at a high school
speech about 11 things they did not and will not learn in school.
He talks about how feel-good, politically correct teachings created a
generation of kids with no concept of reality and how this concept set
them up for failure in the real world.
Rule 1: Life is not fair. Get used to it.
Rule 2: The world won't care about your self-esteem.
The world will expect you to accomplish something BEFORE you feel good
about yourself.
Rule 3: You will NOT make $40,000 a year right out of high school.
You won't be a vice-president with a car phone until you earn both.
Rule 4: If you think your teacher is tough, wait until you get a boss.
Rule 5: Flipping burgers is not beneath your dignity.
Your grandparents had a different word for burger flipping: OPPORTUNITY.
Rule 6: If you mess up, it's not your parents' fault, so don't whine
about your mistakes. Learn from them.
Rule 7: Before you were born, your parents weren't as boring as they are
now.
They got that way from paying your bills, cleaning your clothes and
listening to you talk about how cool you are.
So before you save the rain forest from the parasites of your parents'
generation, try delousing the closet in your own room.
Rule 8: Your school may have done away with winners and losers, but life
has not.
In some schools they have abolished failing grades and they'll give you
as many times as you want to get the right answer.
This doesn't bear the slightest resemblance to ANYTHING in real life.
Rule 9: Life is not divided into semesters.
You don't get summers off and very few employers are interested in
helping you find yourself. Do that on your own time.
Rule 10: Television is NOT real life.
In real life people actually have to leave the coffee shop and go to
jobs.
Rule 11: Be nice to nerds.
Chances are you'll end up working for one."
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
~*~ DID YOU KNOW ? ~*~
From Margo...
Subject: Remedies
Pam cooking spray will dry finger nail polish.
Cool whip will condition your hair in 15 min.
Mayonnaise will KILL LICE, it will also condition your hair.
Spike your hair with Close-up tooth paste (It will also give it a tint)
Elmer's Glue - paint on your face, allow it to dry, peel off and see the
dead skin and blackheads if any.
Shiny Hair - use brewed Lipton Tea.
Sunburn - empty a large jar of Nestea into your bath water.
Poison Oak - witch hazel relieves itching and speeds healing.
Minor burn - Colgate or Crest toothpaste.
Burn your tongue? Put sugar on it!
Kitchen burns? -- cut fresh aloe vera leaf into slabs and tape moist
side directly on burn overnight. Stops pain fast and heals almost
overnight!
Bee stings -- meat tenderizer.
Chigger bite - Preparation H.
Puffy eyes - Preparation H.
Paper cut -- crazy glue or chap stick (glue is used instead of sutures
at most hospitals).
Stinky feet -- Jell-O!
Athletes feet -- cornstarch.
Fungus on toenails or fingernails - Vaporub.
Kool aid to clean dishwasher pipes. Just put in the detergent section
and run a cycle, it will also clean a toilet. Kool Aid can be used as a
dye in paint also. Kool Aid in Dannon plain yogurt as a finger paint.
Your kids will love it and it won't hurt them if they eat it!
Peanut butter -- will get scratches out of CD's! Wipe off with a coffee
filter paper.
Sticking bicycle chain -- Pam no-stick cooking spray. Pam will also
remove paint, and grease from your hands! Keep a can in your garage for
your hubby.
Peanut butter will remove ink from the face of dolls.
When the doll clothes are hard to put on, sprinkle with corn starch and
watch them slide on.
Heavy dandruff -- pour on the vinegar!
Body paint - Crisco mixed with food coloring. Heat the Crisco in the
microwave, pour into an empty film container and mix with the food color
of your choice!
Tie Dye T-shirt - mix a solution of Kool Aid in a container, tie a
rubber band around a section of the T-shirt and soak.
Garlic odor on hands -- rub stainless steel utensil over entire hand. No
more odor!
Preserving a newspaper clipping -- large bottle of club soda and 1/2 cup
of milk of magnesia. Soak for 20 min and let dry, will last for many
years!
To keep goggles and glasses from fogging, coat with Colgate toothpaste.
Stay-Free Maxi Pads - clean window, floors, just stick to the palm of
your hands and work! Can also be used a knee pad.
Pampers as an absorbent! Remove stains from the carpet with club soda,
and a pamper to absorb.
Wine stains, pour on the Morton salt and watch it absorb into the salt.
To remove wax - Take a paper towel and iron it over the wax stain, it
will absorb into the towel.
To remove labels off glassware, etc., rub with peanut butter!
Baked on food -- fill container with water, get a bounce paper softener
and the static from the bounce towel will cause the baked on food to
adhere to it. Soak overnight. Also, you can use 2 Efferdent tablets,
soak overnight!
Crayon on the wall -- Colgate toothpaste and brush it!
Dirty grout - Listerine.
Stains on clothes - Colgate.
Grass stains - Karo Syrup.
Grease Stains - Coca Cola. It will also remove grease stains from the
driveway overnight. Will take corrosion from batteries!
Sweat Stains - Efferdent, or vinegar.
Use a Maxi-Pad in your cap as a sweat ban! (Of course I would staple
this or pin it in .... You wouldn't want this to drop on the ground).
Fleas in your carpet - 20 Mule Team Borax. Sprinkle and let stand for 24
hours.
To keep flowers fresh longer add a little Clorox, or 2 Bayer aspirin, or
use 7-up, instead of water.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
“Love your site. Have been trying to vote, but I only
get a blank page for the last few weeks. Hope it is
up and running soon. I would like a recipe for Fruit
Cake as this is one of my favorites at this time of
year. Thanks and love you. EulaMae from LA”
I believe the cumuli problem is finally fixed. Try
it again, dear. Just about the best recipe for fruit
cake I’ve seen comes from our very own Larry
Holmes in Ontario, Canada. Here it is again for you.
~Mags~
LARRY'S RICH AND DARK
CHRISTMAS FRUIT CAKE
Six-inch round cake pan:
6 ounces (175 g) currants
4 ounces (100 g) sultanas
1 1/2 ounces (50 g) raisins
1 1/2 ounces (50 g) glacé
cherries, halved
1 1/2 ounces (50 g) mixed
cut peel
1 1/2 ounces (50 g) nuts
chopped (optional)
1/2 teaspoon (3 ml) grated
lemon peel
2 tablespoons (30 ml) brandy
4 ounces (125 g) flour
1/2 teaspoon (1 ml) mixed
spices*
1 ounce (25 g) ground
almonds
3 1/2 ounces (100 g) soft
brown sugar
3 1/2 ounces (100 g) butter,
softened
1/2 tablespoon (8 ml) dark
molasses
2 eggs
Eight-inch square cake pan:
14 ounces (425 g) currants
10 ounces (275 g) sultanas
3 1/2 ounces (125 g) raisins
3 1/2 ounces (125 g) glacé
cherries, halved
3 1/2 ounces (125 g) mixed
cut peel
3 1/2 ounces (125 g) mixed
chopped nuts (optional)
1 1/4 teaspoons (1.25 ml) grated
lemon peel
5 tablespoons (75 ml) brandy
10 ounces (300 g) flour
1 1/2 teaspoons (10 ml) mixed
spices*
2 1/2 ounces (75 g) ground
almonds
9 ounces (275 g) soft brown
sugar
9 ounces (275 g) butter,
softened
1 1/2 tablespoons (22 ml) dark
molasses
5 eggs
*Mixed spices:
The following blend will make enough to accommodate
additional recipes:
1 tablespoon each: cinnamon
(15 ml) cloves
nutmeg
allspice
1/4 tablespoon: mace
(4 ml)
1 1/2 teaspoon: salt
(10 ml)
Method:
Wrap a piece of grease-proof (wax paper) paper
around the cake tin and cut off overlap. The paper
should extend 3 inches(7.5 cm) above the rim of the
tin, so cut off any excess. Cut another piece of paper
the same size. Cut two circles the size of the base of
the tin. Grease the tin thoroughly with melted lard.
Fold over 1 inch (2.5 cm) of the long paper strip and
make cuts along the fold about 1 inch (2.5 cm) apart.
Place in the tin with the fold at the base. Press the
paper to the side of the tin to prevent bubbles. Brush
the paper with melted lard and press one circle in the
base. Press down well. Repeat with the other pieces of
wax paper. Tie a thick strip of brown paper around the
outside of the tin.
If using the square tin, line it with wax paper in a similar
manner except the strips around the edge of the tin,
when folded, should have the cuts along the fold only at
the corners. The bottom of the tin will use two pieces of
wax paper cut to conform with the square tin.
Put the currants, sultanas and raisins in large mixing
bowl. Halve the cherries and add to the bowl with the
mixed peel chopped nuts, finely grated lemon zest and
brandy. Mix together until all the fruit is well mixed and
coated with brandy. Cover and leave overnight, if desired.
Sift the flour and mixed spice into another mixing bowl.
Add the ground almonds, sugar and butter. Measure the
molasses carefully; add to the bowl with the eggs. Mix
together with a wooden spoon and beat 2 to 3 minutes
by hand, or 1 to 2 minutes with mixer, until the mixture
is smooth and glossy.
Using a large metal spoon, add the mixed fruit to the egg
mixture and fold in until all the fruit is evenly distributed.
Spoon the mixture into the prepared tin(s). Press down well
and smooth the top with the back of the spoon. (If desired,
the cake may be covered with plastic wrap, stored in a cool
place and baked the next day.)
Preheat oven to 275°(140°C). Bake cake in the center of
the oven. If baking the six-inch round cake, test for done-
ness after 2 1/2 hours. It should be evenly risen and will
have begun to shrink from the side of the tin. When gently
pressed with the fingers, it should spring back. If not cooked
return to the oven and test again at 30 minute intervals.
If baking the 8-inch square cake, test after 3 hours.
When the cake is cooked, remove from the oven and allow
to cool in the tin.
When the cake is cold, remove from the tin, but do not remove
the wax paper as this keeps the cake moist during storage.
Spoon several spoonfuls of brandy, sherry or rum over the
surface of the cake to increase the storage time and to keep
the cake moist. Wrap the cake in foil and invert. Store in a
cool place. Make the cakes at least two months in advance to
allow the flavor to develop.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Vicki, Sarasota, FL …
THE HUSBAND
Here I sit, in all my glory,
Lend me an ear & I'll tell you a story.
Once had a wife -- she was such a dear,
Then came the Internet, and it all disappeared!
Now, there she sits...for hours on end.
Don't care where I'm goin',
Don't care where I been.
It could be two, or it could be nine.
She really doesn't care, long as she's online.
She gets outta work and rushes home.
She comes in screaming at me, "Get off the phone!"
Where the hell is my hug? Where is my kiss?
But she's at the computer. That's all she missed.
Talking to buddies, checking the mail.
All her priorities.... I'm in cyber-Hell!
My stomach is growling. It's so unfair!
No clean dishes and I'm out of underwear!
Drink me a beer and stare at the walls.
I'll pick at my teeth while I'm scratching my balls.
Farting and burping all while I pee,
Can you believe she's in there??
She could be with ME!!!
Rosemarie, KC. MO..
Dear Friends. I have been watching you very closely to see if you
have been good this year and since you have I will be telling my
elves to make some goodies for me to leave under your tree at
Christmas. I was going to bring you all gifts from the 12 days of
Christmas, but we had a little problem. The 12 fiddlers fiddling
have all come down with VD from fiddling with the 10 ladies
dancing, the 11 lords leaping have knocked up the 8 maids a-
milking, and the 9 pipers piping have been arrested for doing weird
things to the 7 swans a-swimming. The 6 geese a-laying, 4 calling
birds, 3 French hens, 2 turtle doves and the partridge in a pear
tree have me up to my sled runners in bird shit. On top of all this
Mrs. Claus is going through menopause, 8 of my reindeer are in
heat, the elves have joined the gay liberation and some people who
can't read a calendar have scheduled Christmas for the 5th of
January. Maybe next year I will be able to get my shit together
and bring you the things you want. This year I suggest you get your
asses down to Wal-Mart before everything is gone.
Sincerely,
Santa Claus
Linda, CA…
Subject: Thank you, Bill Clinton
Dear Mr. Ex President:
I recently saw a bumper sticker that said, "Thank me, I voted for
Clinton-Gore." So, I sat down and reflected on that, and I am sending my
"Thank you" for what you have done, . . . specifically:
1. Thank you for introducing us to Jennifer Flowers, Paula Jones, Monica
Lewinsky, Dolly Kyle Browning, Kathleen Willey, and Juanita Broderick.
Did I leave anyone out?
2. Thank you for teaching my 8 year old about oral sex. I had really
planned to wait until they were older to discuss it with them, but now
they know more about it than I did as a senior in college.
3. Thank you for showing us that sexual harassment in the work place
(especially the White House) and on the job is OK, and all you have to
know is what the meaning of "is" is. It really is great to know that
certain sexual acts are not sex, and one person may have sex while the
other one involved does NOT have sex!
4. Thank you for reintroducing the concept of impeachment to a new
generation and demonstrating that the ridiculous plot of the movie "Wag
the Dog" could be plausible after all.
5. Thanks for making Jimmy Carter look competent, Gerald Ford look
graceful, Richard Nixon look honest, Lyndon Johnson look truthful, and
John Kennedy look moral.
6. Thank you for the 73 House and Senate witnesses who have pled the 5th
Amendment and 17 witnesses who have fled the country to avoid testifying
about Democratic campaign fund raising.
7. Thank you, for the 19 charges, 8 convictions, and 4 imprisonment's
from the Whitewater "mess" and the 55 criminal charges and 32 criminal
convictions
(so far) in the other "Clinton" scandals.
8. Thanks also for reducing our military by half, "gutting" much of our
foreign policy, and flying all over the world on "vacations" carefully
disguised as necessary trips.
9. Thank you, also, for "finding" millions of dollars--- I really didn't
need it in the first place, and I can't think of a more well deserving
group of recipients for my hard-earned dollars than jet fuel for all of
your globe-trotting. I understand you; the family and your cronies have
logged in more time aboard Air Force One than any other administration.
10. Now that you've left the White House, thanks for the 140 pardons of
convicted felons and indicted felons-in-exile. We will love to have them
rejoin society.
11. Thanks also for removing the White House silverware, I'm sure that
Laura Bush didn't like the pattern anyway. Also, enjoy the housewarming
gifts you've received from your "friends."
12. Thanks to you and your staff in the West Wing of the White House for
vandalizing and destroying government property on the way out. I also
appreciate removing all of that excess weight (China, silverware, linen,
towels, ash trays, soap, pens, magnetic compass, flight manuals, etc.)
out of Air Force 1. The weight savings means burning less fuel, thus
less tax dollars spent on jet fuel, thank you!
13. And finally, please ensure that Hillary enjoys the $8 million dollar
advance for her upcoming "tell-all" book and you, Bill, the $5 million
advance for your memoirs. Who says crime doesn't pay! God bless America
and THANK YOU (once again) for spending my taxes so wisely and frugally.
Sincerely, A U.S. Citizen
P.S. Please pass along a special thank you to Al Gore for "inventing"
the Internet, without which I would not be able to send this wonderful
letter.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
These are recipes received for our weekly theme. We have some
great ones and I hope you will try them this season. Enjoy!
Jessica, Corfu, Greece
CARROT CAKE
1 1/2 c. flour
1 c quick cooking oatmeal
1 1/2 c. sugar
1/2 c. brown sugar
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
1 tbsp. cinnamon
light grating of nutmeg
3/4 c. oil
3/4 c. applesauce
2 c. grated carrots
4 eggs
½ tsp vanilla
1 c. chopped walnuts (can use pecans instead)
1 c. raisins
1 can crushed pineapple (about 3/4 cup)
Preheat oven to 350 degrees. Grease and flour baking
pans (9x13 inch or bundt or large springform pan). In
a large bowl, combine flour, oatmeal, sugars, soda,
salt, baking powder and cinnamon. Add oil, applesauce
and carrots. Mix well. Blend in eggs one at a time,
add vanilla then walnuts, raisins and pineapple. Pour
mixture into pan. Bake 1 hour. Allow to cool. Frost
with cream cheese frosting and garnish with chopped
nuts.
--CREAM CHEESE FROSTING:--
1/2 c. soft butter or margarine
1 (8 oz.) pkg. soft cream cheese
1 (16 oz.) pkg. confectioners' sugar
1 tsp. vanilla
In large bowl with mixer, beat butter and cream cheese
and vanilla. Slowly add sugar, beat until smooth. If
icing is too stiff, slowly add milk and mix.
[I made this for a "potluck" holiday party and it was excellent.]
HONEY GINGER WINGS
One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2
cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup soy sauce
3/4 cup honey
1/4 teaspoon five-spice powder
Freshly ground black pepper
6 pounds chicken parts of your choice- wings or drumsticks or a mix of
parts
[or if you want it to be a meal, two 3-pound chickens, trimmed of all
visible fat and cut into eighths]
Preheat the oven to 350° F. Place the ginger, garlic, scallions, and
half
the soy sauce in a food processor and process 2 minutes. Add the
remaining
soy sauce, the honey, and five-spice powder. Season to taste with the
pepper
and process to blend.
In a large bowl, combine the chicken with the marinade and toss. Line a
large 1 1/2- to 2-inch deep baking dish with foil and add the chicken
skin
side down in a single layer. Spoon over the marinade and bake for 45
minutes. Turn the pieces over, baste with the sauce from the pan, and
bake
another 45 minutes. Serve the chicken hot or cold. [note: make sure the
pan
is deep enough as i had chicken wings "popping" out of the cookie sheet
I
had them on and on to the bottom of my oven!]
[This has been one of my ALL-TIME fav's...it's tried & true.]
HOT CRAB DIP*
3 packages (8 oz) cream cheese
1 can Alaska king crab meat -flaked (or about 1/2 lb fresh crab meat)
1 can shrimp -chopped (or about 1/2 lb fresh)
2 T confectioners sugar
dash of garlic salt
2 t dry mustard (OR 1 T Dijon)
1/2 c mayonnaise
1 t onion juice
1/2 cup sauterne or sherry
dash of seasoned salt.
Melt cream cheese in a double boiler; add remaining ingredients. Place
in
chafing dish; serve warm with assorted crackers or pastry timbales.
*variations in several different recipes include a range of
substitutions or
additions ie... two cans of crab and no shrimp; two cans of shrimp and
no
crab; dash of Worcestershire sauce; dash of Tabasco sauce; white wine;
1/2 t
cream horseradish sauce; slivered almonds; 1/2 t curry powder; 2 T
capers
mashed; 4 T catsup(!)...
[old but good, from the back of the box of Dole raisins...]
DOLE HOLIDAY TREATS
1 c. butter
1 c. granulated sugar
1/2 c. brown sugar, packed
2 eggs
1 tbsp. grated orange peel
2 tsp. grated lemon peel
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 (12 oz.) pkg. Dole raisins
1 (8 oz.) pkg. Dole chopped dates
Beat butter and sugars until fluffy. Beat in eggs, orange and lemon
peel.
Combine flour, baking soda, cinnamon and nutmeg. Beat into margarine
mixture until blended. Stir in Dole raisins and dates. Drop by heaping
tablespoon onto lightly greased cookie sheets. Spread slightly with
back of
spoon or fork. Bake in 375 degree oven for 10 to 13 minutes. Cool on
wire
rack. Makes about 4 dozen.
[It's work. But it's good.]
FRENCH MINTS
--1ST LAYER:--
4 sq. bitter chocolate
1 c. butter
4 eggs
2 c. sugar
1/2 tsp. peppermint
1 c. flour
1 c. chopped nuts (optional)
Melt chocolate and butter. Beat eggs until fluffy. Add sugar to eggs.
Then peppermint and chocolate mixture. Add flour. Pour into greased 9
x 13
inch pan. Bake 20-25 minutes at 350 degrees. Cool completely.
--2ND LAYER:--
4 tbsp. butter
2 c. confectioners' sugar
2 tbsp. milk
1 1/2 tsp. peppermint
Beat and spread smoothly, refrigerate until hard. Add 1-2 drops green
coloring if you want prior to spreading.
--3RD LAYER:--
2 sq. bitter chocolate
2 tbsp. butter
Melt and blend. Spread on mint frosting. Let set out and then cut 1
inch
squares and freeze.
PRALINES
2 cups of whipping cream
4 cups of sugar
1 teaspoon of vanilla extract
2 cups of pecan nut halves
2 tablespoons of butter
Butter a saucepan. Add whipping cream and sugar and stir on a low heat
until
dissolved. Add vanilla extract, pecan nut halves and butter. Cook on a
medium heat until your sugar thermometer gives you a reading of 236°
Fahrenheit. If you don't have a thermometer, your mixture should reach
the
softball stage. Pour onto buttered parchment paper in blobs the size of
a
teaspoon, or pour the whole lot into a large buttered cookie sheet.
Cool.
Break up and store in a screw top jar. [can give as gift if you don't
eat it
all.]
[I've given this as a gift, ever since I got one years ago.]
9 Bean Country Soup Mix
Recipe By : Ingrid
Website : http://www.kitchenmixes.com
1/4 Cup dried black beans
1/4 Cup dried kidney beans
1/4 Cup dried pinto beans
1/4 Cup dried navy beans
1/4 Cup dried black-eyed peas
1/4 Cup dried pigeon peas
1/4 Cup dried yellow peas
1/4 Cup dried green peas
1/4 Cup dried lentils
***SEASONING PACKET***
1/4 Cup dried onions -- minced or flaked
1/4 Cup dried parsley
2 bay leaves
1 Teaspoon garlic powder
1 Teaspoon dried basil
In a clear, airtight, 4-cup container, layer
the beans. In a small, self-sealing plastic
bag, combine the seasonings.
Attach this recipe: Rinse and pick over beans.
Place in large pot with water to cover. Bring
to a boil and boil 5 minutes. Turn off heat,
cover and let soak 1 hour. Drain and add 8 cups
fresh water and contents of seasoning package.
Bring to a boil, reduce heat and simmer, covered,
2 hours or until beans are tender. Remove 1 cup
beans and mash; return to pot and simmer, uncovered,
about 40 minutes, until soup is thick. Season to
taste with salt and pepper. Makes 8 servings.
[Nice to bring or give as a gift...]
CHRISTMAS GIFT LOAF
1 (8 oz.) pkg. cream cheese
1 c. butter
1 1/2 c. sugar
2 tsp. vanilla
4 eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 c. chopped nuts
1 (10 oz.) jar maraschino cherries, drained and halved
1/4 c. flour
1/4 c. finely chopped nuts
Blend softened cream cheese, butter, sugar, and vanilla. Add eggs,
one at
a time, and mix after each addition. Gradually add 2 cups flour sifted
with
the baking powder. Combine cherries and nuts and toss with 1/4 cup
flour to
coat well. Fold into batter. Grease and flour 2 small loaf pans or 1
(10
inch) tube pan. Pour batter into pans. Sprinkle with finely chopped
nuts.
Bake at 325 degrees for 1 hour 20 minutes or until sides shrink and
tester
comes out clean. Cool before removing. Freezes well.
***
Mary in Nashville....here are a few recipes my Mom always made at
holiday time.
FRUIT DROPS
1 stick margarine
1 cup brown sugar packed
1/2 lb. chopped dates
1 cup coconut
1/2 tsp. soda
1/4 tsp. salt
1 egg
1 cup walnuts (I use pecans)
1-1/4 cup flour
1 tsp. vanilla
1/4 cup chopped maraschino cherries
Mix all of the above ingredients well and drop by 1/2 tsp. full on
greased cookie sheet, not too close together. Bake at 350 degrees about
10 to 12 minutes. Makes 60 cookies.
CRANBERRY ORANGE BREAD
1 cup coarsely cut cranberries
1/2 cup chopped nuts
grated rind of one orange (about 1 tbsp)
3/4 cup orange juice
2 cups sifted all purpose flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. soda
1 cup sugar
1 egg, well beaten
2 tbsp. melted margarine or butter
2 tbsp. hot water
Preheat oven to 350 degrees. Prepare fruit and nuts. Sift flour,
measure and return to sifter. Add other dry ingredients as measured.
Sift together into mixing bowl. Add egg, melted butter, orange juice
and water. Mix in dry ingredients until moistened. Fold in nuts,
cranberries and orange rind. Turn into prepared loaf pan and bake 1
hour.
Note: If you wish to make small loaves, use small foil pans (makes 3)
and bake for about 45 minutes.
CHERRY PINEAPPLE BARS
2 cups sifted flour
1 cup packed brown sugar
1/2 tsp. salt
1 cup butter or oleo
1/2 cup granulated sugar
2 tbsp. cornstarch
1 - 8-3/4 ounce can crushed pineapple
2 beaten egg yolks
1 cup chopped maraschino cherries
Combine flour, brown sugar and salt. Cut in oleo until crumbly. Set
aside 1 cup of mixture. Press remaining in bottom of a 13 x 9 x 2 pan.
Bake at 350 degrees for 15 minutes. Cool while preparing topping. In
saucepan, combine sugar and cornstarch. Stir in undrained pineapple and
egg yolks. Cook over medium heat until thick and bubbling, stirring
constantly. Remove from heat, stir in cherries. Spread over cooked
layer. Sprinkle on remaining crumbs. Bake at 350 degrees for 30
minutes. Cool, cut into bars. Makes 2-1/2 dozen.
***
JeaNette from Australia here with a couple of my favourite cold
take-alongs. Visit my site at http://www.meowzer.com for more recipes.
(Note from Mags...I visited your site, JeaNette. What a wonderful
family collaboration! I peeked at some of the recipes, too. WOW!
Thanks!)
Cherry Tomatoes with Smoked Oyster Filling:
2 pints of cherry tomatoes
1 can smoked oyster ~ 100 grams
100 grams cream cheese
2 Tbsp lemon juices
Tiny sprigs of parsley to garnish
Take a very small slice off the bottom of the tomatoes so they will
stand flat. Remove a slightly deeper slice from the top and hollow out
by removing the seeds with a teaspoon. Turn them upside down to drain
whilst making the filling:
Combine the smoked oysters, cream cheese and lemon juice and process or
mix them until very smooth. Using a decorating bag with a star tip, pipe
the oyster mixture into the tomatoes. Put a tiny sprig of parsley on top
of each before serving.
Buffalo Mozzarella and Prosciutto Tidbits
Good quality Buffalo Mozzarella (Bocconcini)
Prosciutto, sliced paper thin
Toothpicks
Cut the mozzarella into small squares. Cut the Prosciutto into small
strips. Wrap Prosciutto around a Mozzarella square and secure with a
toothpick. Serve with a mustard mayonnaise sauce. (Buy ~ twice as much
mozzarella as prosciutto)
Mustard Mayonnaise Sauce
(makes 1/2 cup)
1/2 cup mayonnaise
2 tsp seeded mustard (or more to taste)
chopped fresh basil to taste
Combine mayonnaise, mustard and basil in a bowl, mix well.
Avocado Pistachio Dip
1 1/2 cups mashed avocado
125g packet of cream cheese
2 green or spring onions, chopped
1 small clove of garlic, crushed
1 tsp lemon juice
1/4 tsp chilli powder
2 Tbsp chopped pistachios
1 tsp fresh parsley, chopped
In a food processor, blend avocado, cream cheese, green onion, garlic,
juice and chilli powder until smooth.
Line two 1 - cup capacity bowls or soufflé dishes with Saran Wrap,
sprinkle the chopped pistachios over the bottom and add the avocado
mixture on top, smoothing it flat. Cover with more Saran Wrap and
refrigerate 2 or more hours until the mixture sets. Carefully turnout
the dip and remove Saran Wrap. Sprinkle with a bit more parsley and
serve with herbed breads or biscuits.
Egg and Tomato Tidbits
(The colours of Christmas, very festive looking)
1 dozen quail eggs
1 dozen cherry tomatoes
Leaves of fresh Basil
Toothpicks
Hard boil the quail eggs by placing them in a saucepan and cover with
cold tap water. Bring to a boil and reduce immediately to a simmer and
cook for 3 minutes. Drain the eggs, run cold water over them to cool.
Let stand a few minutes until cool enough to handle and then remove the
shells.
Cut eggs in half across the middle (the fat way, not the long way). Cut
the tomatoes in half across the same way. Place a half tomato on the
toothpick, thread on a basil leaf and then a half quail egg. It will
look like a ball, half red, half white and with a leafy green bit across
the middle. Serve with a flavoured mayonnaise. (Garlic is an excellent
choice for this)
Smoked Oyster and Salmon Tidbits
Canned Smoked Oysters
Smoked Salmon, Gravlax or Lox, sliced paper thin
Cream Cheese, either plain or herbed
Biscuits or Crackers
Put a small dab of the cream cheese on the biscuit, a smoked oyster and
a folded bit of Salmon on top. Serve.
Spicy Sour Cream Scones (miniatures)
1 1/4 cups self-rising flour
1/4 tsp turmeric
1/2 tsp curry powder
30 grams butter
1/4 tsp fennel seeds (*)
1 green or spring onion, chopped
1/2 cup sour cream
~ 1/4 cup milk
300 gram carton of sour cream for serving
fresh fennel sprigs (*)
Sift dry ingredients into a bowl and rub in the butter until the mixture
resembles coarse meal. Add the seeds, onion, sour cream and just enough
milk to form a firm dough. Knead dough on a lightly floured surface
until smooth. Roll out the dough until 1 cm thick (just under a half
inch). Cut into 3 1/2 cm rounds (Just under 1 1/2 inches) place on a
greased oven tray. Bake in a hot oven (~475F) for about 12 minutes or
until scones are lightly browned and sound hollow when tapped on bases,
cool on a wire rack.
Before serving, slice scones in half and spread with sour cream and a
sprig of fresh fennel.
(*) dill seed and fresh dill can be substituted.
***
Here is a candy recipe I make every year at Christmas time. If I didn't
my family and friends would never let me forget! Some people say is
like the Heath bar but much better.
Mary, Michigan
Butter Crunch
1 cup butter
1 cup sugar
1 tablespoon water
2 tablespoons corn syrup
1 to 1 1/2 pounds melted chocolate chips
2 to 2 1/2 pounds finely chopped walnuts
Line a baking sheet with foil and butter lightly. Melt the butter in a
heavy saucepan. Add the sugar slowly and stir until dissolved. Add
water and corn syrup, cover and continue cooking until mixture begins to
boil, remove cover and cook, without stirring, to hard crack stage (290
degrees). Will be Carmel color. Pour immediately into the buttered
foil lined pan. Let cool slightly. Meanwhile melt the chocolate and
pour half over the butter mixture. Cover with half of the nuts pressing
nuts into chocolate. Place a piece of foil over this and carefully flip
over, take the baking sheet off the top of the candy and put it under
the chocolate covered side. Remove the buttered foil and cover this
side with the remaining chocolate and nuts. Refrigerate the candy until
hard and break into pieces.
NOTE: Cover with the chocolate while still slightly warm or the candy
will break when turned over.
Cheese Spread
This is good with crackers but really good with rye cocktail bread.
1 8 0z. package cream cheese, softened
1 tub cracker barrel sharp cheddar cheese
1 package ranch dressing, dry
Mix all together and chill for at least 1 hour. Serve with rye bread or
with crackers.
***
Rosemarie, Kansas City, MO
Miniature Cheesecakes
12 oz. cream cheese, softened
1/2 C sugar
2 eggs
3/4 t vanilla
Cream sugar and cream cheese well. Add eggs, beating well; add
vanilla. Beat until smooth and creamy. Fill miniature muffin tins
lined with paper or foil cups 3/4 full. Bake at 325º for 20-25
minutes. Cool for 10 minutes.
Make topping
1 C sour cream
1/4 C sugar
1/2 t vanilla
Strawberry, pineapple or any flavor preserves you choose
In small bowl cream sour cream, sugar and vanilla. Put 1/2 t topping
on each cake. Top with a small amount of preserves. Bake an
additional 10 minutes.
Makes 3 dozen. Refrigerate until serving time.
Toll House Cakes -- these are a family favorite
1/2 C butter
6 T sugar
6 T brown sugar
1/2 t vanilla
Combine and beat until creamy.
Sift together and add
1 C + 2 T flour
1/2 t baking soda
1/2 t salt
Spoon by rounded teaspoonful into miniature muffin tins. Bake at 375º
for about 10 minutes - should puff up nicely. Remove from oven and
spoon 1 heaping teaspoonful of topping over each. Bake for an
additional 12-15 minutes at 375º for 12-15 minutes until browned.
Topping
1/2 C brown sugar
1 egg
1/8 t salt
Beat until very thick.
Stir in -
1 C mini chocolate chips
1/2 C chopped nuts
1/2 t vanilla
Sugar and Spice Nuts
1/2 lb. walnuts
1/2 lb. pecans
1/8 t salt
2 egg whites
1 C sugar
3/4 t cinnamon
3 T butter, melted and cooled
Combine nuts and salt. Roast at 350º for 8 minutes until lightly
toasted. Cool. Beat egg whites until soft peaks form and gradually
beat in sugar and cinnamon until mixture forms a light meringue. Pour
butter over nuts. Fold nut mixture into meringue. Spread in shallow
pan and bake at 350º for 45 minutes -- stir well every 15 minutes.
Cool. Store in tightly covered container.
These make nice gifts packed in a fancy dish or jar -- leftovers - HA! -
freeze well.
Three Layer Chocolate Yum-Yums
Layer 1
1 c butter
2 eggs, lightly beaten
1/2 C sugar
4 C graham cracker crumbs
2/3 C cocoa
2 t vanilla
1 C chopped nuts, optional
Combine butter, sugar, cocoa and vanilla in top of double boiler. Cool
until blended; add eggs and cook for 5 minutes while stirring. Pour
over crumbs and nuts and mix well. Press into greased 15x11 jelly roll
pan and chill well.
Layer 2
1 C butter
6 T milk
1 small pkg. vanilla pudding mix
4 C confectioners sugar
Cream butter, milk and pudding mix. Add sugar gradually; beat well.
Spread on first layer and chill well.
Layer 3
6 oz. German sweet chocolate
2 T buttter
Melt chocolate and butter. Cool slightly and spread over top of second
layer. Chill and slice in 10 minutes -- too much chilling will cause
the chocolate to crack. Cut in small squares --- these are very rich
but very yummy. Chill until ready to serve after cutting.
Double Chocolate Cherry Bourbon Balls
2 C chocolate chips
6 T corn syrup
1 C bourbon
2 pkgs (8 1/2 oz. each) chocolate wafers, crushed
2 C finely chopped nuts
1/2 C finely chopped cherries - either candied or maraschino
Granulated sugar
In top of double boiler, melt chocolate. Remove from heat. Stir in
corn syrup and bourbon. In large bowl mix crumbs, nuts, sugar and
cherries. Add chocolate mixture and mix until well blended. Let stand
30 minutes. Shape into 1 inch balls, roll in confectioners sugar and
place in mini muffin cups. Best made ahead to ripen.
Christmas Pound Cake
2 C chopped nuts
3 1/2 oz. candied cherries, quartered
2 C light raisins
1/2 C bourbon
Mix well - let stand overnight.
Sift together
3 1/2 C sifted flour
1 1/2 t baking powder
1/2 salt
1 t nutmeg
Mix together
1 1/2 C butter
2 C sugar
1 t vanilla
Beat until light and fluffy. Add
7 (seven) eggs, beating well after each addition.
Beat at medium speed for 4 minutes, scraping bowl often. Batter will be
thick and light
At low speed beat in flour mix until smooth. Add to fruit. Mix with
wooden spoon to combine well.. Turn into well greased and floured 10 C
tube pan. Smooth top. Bake 1 hour and 15 minutes at 350º -- test with
toothpick for "doneness" Cool in pan on wire rack for 20 minutes.
Loosen with spatula; invert and cool completely.
In small bowl, soak cheesecloth in 1/2 C bourbon.
Stretch cheese on large piece of foil.
Place cake in center.
Wrap cake in cheesecloth; then wrap in foil
Refrigerate several days to mellow.
This is a far cry from the fruit cakes that are the butt of all the
fruit cake jokes -- it is different and really good.
***
Larry, Ontario, Canada
CRISPY CHEESE & CRAB BITES
1/2 cup butter
3/4 cup flour
3 cups milk
salt to taste
freshly ground pepper
dash freshly grated
nutmeg
3 cups shredded Swiss
cheese
1/4 cup grated Parmesan
cheese
2 (6-ounce) packages
frozen crabmeat,
thawed, drained
4 egg yolks, beaten
2 eggs
1/4 cup milk
about 2 cups fresh bread
crumbs
vegetable oil
To garnish:
Fried parsley sprigs
Melt butter in a medium saucepan. Stir in
flour; cook 2 minutes, stirring. Gradually
stir in 3 cups milk. Bring to a boil, stirring
constantly. Season with salt, pepper and
nutmeg. Add cheese; stir until melted.
Remove mixture from heat; stir in crab-
meat and egg yolks. Spread mixture 1/2-
inch thick in a shallow baking pan. Cover
with foil; refrigerate 3 to 4 hours.
Cut chilled mixture into rectangles, about
1/2 inches long. In a shallow bowl, beat
eggs and 1/4 cup milk. Dip cheese rectangles
into egg mixture, then into bread crumbs to
coat evenly.
Heat 3 inches oil in deep-fryer or heavy pan
to 375 degrees or until a 1-inch cube turns
golden brown in 50 seconds. Add coated
rectangles in batches; fry until crisp and
golden. Drain on paper towels. Keep hot
in the oven until ready to serve. Garnish +
with parsley before serving.
Makes about 12 servings.
MUSHROOM & SEAFOOD ITALIENNE
1 pound mushrooms,
thinly sliced
1/4 cup olive oil
1/4 cup lemon or lime
juice
1 garlic clove, crushed
2 teaspoons chopped
parsley
freshly ground pepper
salt to taste
8 sea scallops
1/2 cup dry white wine
2 parsley sprigs
1/2 small onion
strip of lemon peel
8 ounces peeled, cooked
shrimps
few lettuce leaves
To garnish:
parsley sprigs
lime/lemon wedges
In a medium bowl, combine mushrooms, olive
oil and lemon or lime juice. Sprinkle with garlic,
chopped parsley, pepper and salt. Toss to com-
bine; cover and let stand 30 minutes.
Slice each scallop into 2 or 3 slices; set aside.
Combine wine, parsley sprigs, onion and lemon
peel in a medium saucepan; bring to boil. Add
scallops; cook 2 minutes.
Using a slotted spoon lift out cooked scallops. Add
cooked scallops and shrimps to mushrooms mix-
ture. Discard cooking liquid. Mushrooms mixture
can be covered and refrigerated up to 6 hours.
To serve, arrange lettuce leaves in individual serving
dishes; spoon mushroom mixture over lettuce. Gar-
nish with parsley and lime or lemon wedges.
Makes 8 to 12 servings.
CRAB & BACON ROLLS
1 (6-ounce) package frozen
crabmeat, thawed,
drained
1 egg beaten
1 1/2 cups fresh bread crumbs
about 1/2 cup tomato juice
1 teaspoon dried leaf basil
1 teaspoon chopped parsley
salt to taste
freshly ground pepper
12 bacon slices
To garnish:
tomato wedges
watercress sprigs
Position oven rack about 4 to 6 inches below
heat source. Preheat broiler.
With your fingertips, pick through crabmeat,
discarding bits of shell and cartilage. In a med-
ium bowl combine crabmeat, egg, bread crumbs
and enough tomato juice to bind. Stir in basil,
parsley, salt and pepper.
Shape mixture into 12 rolls, about 3 inches long.
Wrap 1 bacon slice around each roll, then secure
with a wooden pick. Place on a rack over a
broiler pan.
Broil until bacon is crisp, turning frequently.
Arrange on a hot serving dish; garnish with
tomatoes and watercress.
Makes 12 appetizers.
CHICKEN MOUSSE
2 (1/4-ounce) envelopes
gelatin
2 cups chicken stock
1 pound cooked chicken
meat, shredded
5 tablespoons dry sherry
1 teaspoon dried leaf tar-
ragon
freshly ground pepper
1 cup whipping cream
2 tablespoons tomato
paste
To garnish:
watercress
Lightly grease a 5- to 6-cup mold. In a small
saucepan, combine gelatin and 1/2 cup stock.
Stir well; let stand 3 minutes. Stir over low
heat until gelatin dissolves; cool slightly.
Combine remaining stock, gelatin mixture and
remaining ingredients in a blender or food pro-
cessor fitted with steel blade. Process until
smooth. Pour into greased mold. Cover and
refrigerate until set.
Run tip of a knife around edge of mold to loosen.
Place a serving plate over mousse; invert. Rinse
a towel under hot running water; wring dry. Wrap
hot towel around outside of mold. Let stand 10
to 15 seconds. Carefully unmold mousse onto
plate.
Garnish with watercress.
Serve with toasts points or crackers.
Makes 6 to 8 servings.
ARDENNES PATE
2 pounds pork, diced
1 pound ground veal
1 1/2 pounds chicken livers,
chopped
1/2 cup brandy
2 teaspoons dried leaf thyme
2 tablespoons green pepper-
corns, drained
salt to taste
freshly ground pepper
8 to 12 bacon slices
To garnish:
thyme sprigs
lemon slices
To serve:
toasts
Combine pork, veal, chicken livers in a large bowl.
Stir in brandy, thyme, peppercorns, salts and pepper.
Cover and refrigerate 2 hours.
Lightly grease a 9" x 5" loaf pan. Preheat oven to
350 degrees.
Spoon mixture into greased loaf pan. Cover top of
pate with bacon. Cover with foil; place in a roasting
pan. Pour in enough boiling water to come halfway
up the sides of loaf pan.
Cook in preheated oven 1 1/2 hours or until juices
run clear when center is pierced with a skewer.
Cool slightly. Cover and refrigerate until chilled.
Turn out of pan. Cut into thin slices to serve. Gar-
nish with thyme and lemon slices; serve with toast.
Makes about 16 servings.
BASIC FUDGE
(This recipe provides the
structure for a variety of
delicious candies)
2 cups sugar
3/4 cup milk
2 squares (2 ounces) un-
sweetened chocolate
1 tablespoon light corn
syrup
dash salt
2 tablespoons butter
1 teaspoon vanilla
3/4 cup chopped candied
fruit or dried fruit
(optional)
1/2 cup chopped nuts
(optional)
Butter the sides of a heavy 2-quart saucepan.
Clip candy thermometer to side of pan. In
saucepan stir together sugar, milk, chocolate,
corn syrup and salt. Cook and stir over medium
heat until sugar is dissolved and mixture begins
to boil.
Continue cooking the mixture, stirring only as
necessary to prevent sticking, until thermometer
reaches 234 degrees (soft-ball stage).
Immediately remove pan from heat; add the
butter but DO NOT STIR. Cool mixture, with-
out stirring or moving pan, until thermometer
registers 110 degrees or until the bottom of the
pan feels warm to the touch.
Remove thermometer. Stir in vanilla; beat mix-
ture with a wooden spoon until mixture becomes
thick, starts to lose its gloss, and doesn't stream
back into pan when spoon is lifted. (Do not use
an electric beater.)
Immediately stir in fruit and nuts, if desired.
Quickly pour mixture into a greased 8x8x2-inch
pan or shape as directed below. Decorate with
additional nuts, if desired. Score slightly in
squared with sharp knife; cool. Cut into squares.
Transfer to tightly covered containers. Makes
about 1 1/2 pounds
Balls: Shape mixture into 1-inch balls. If desired,
roll in finely chopped nuts, flakes coconut, or
crushed peppermint candies while warm.
Molded: Oil small molds; press fudge into molds.
Unmold immediately, using wooden toothpicks to
loosen corners; allow candies to set on waxed paper
until cool.
Log: Shape fudge into a log. If desired, roll in
chopped nuts, flaked coconut, or crushed pepper-
mint candies while warm. Cool; cut in 3/8-inch
slices.
FUDGE S'MORES
Place 9 graham crackers in the bottom of foil-lined
8x8x2-inch pan, cutting crackers as necessary to fit.
Sprinkle 1 cup tiny marshmallows evenly over the
crackers.
Prepare Basic Fudge (recipe above), except omit the
fruit and nut options. Quickly pour beaten fudge over
marshmallow layer, spreading to cover completely.
Sprinkle 1/2 cup chopped walnuts atop warm candy;
press in with hands. Score; cut into squares when cool.
Transfer to tightly covered containers.
Makes 1 1/2 pounds.
FOUR-LAYER MINT FUDGE
Prepare Basic Fudge (recipe above), except omit the fruit
and nut options. While fudge is cooling to 110 degrees,
prepare mint layer:
In a small mixer bowl beat 1/4 cup butter at high speed
until fluffy. Gradually beat in 2 1/4 cups sifted powdered
sugar alternately with 2 tablespoons green crème de menthe;
beat until smooth. Cover and set aside.
Pour beaten fudge onto a square of foil or waxed paper.
With a buttered rolling pin quickly roll fudge to a 12x10-
inch rectangle. When fudge begins to set, spread half of
the mint mixture evenly over half of the fudge. Using
foil or paper to lift, invert plain fudge half over mint-covered
layer; peel off foil or paper. Spread remaining mint mixture
over. Chill until firm; cut into 2x1/2-inch sticks. Transfer
to tightly covered containers.
Makes about 1 3/4 pounds.
PEANUT BUTTER MARBLE FUDGE
Prepare Basic Fudge (recipe above), except omit fruit and
nut options. When fudge becomes thick during beating, add
3/4 cup peanut butter; swirl once or twice to marble. Im-
mediately spread fudge in a greased 8x8x2-inch pan. Cool;
cut fudge into squares. Transfer to tightly covered containers.
Makes 1 1/3 pounds.
PEPPERMINT BONBONS
(Confectioners' coating in block
form can be found in some super-
markets and in most candy shops.)
1 pound confectioners'
coating for dipping
1/3 cup whipping cream
1 1/8 teaspoons peppermint
extract
crushed peppermint candies
Melt the coating over low heat. Stir in cream and
extract. Beat at high speed of electric mixer until
smooth. Chill in freezer for 20 to 30 minutes or
until the candy is stiff enough to be shaped. Form
into balls, using 2 teaspoons of the candy for each.
Roll in crushed candies. Transfer to covered con-
tainers. Chill.
Makes 3 1/2 dozen.
COFFEE PENUCHE
Prepare Basic Fudge (recipe above) except reduce
granulated sugar to 1 1/2 cups, add 1 cup packed
brown sugar and 1 tablespoon instant coffee cry-
stals with granulated sugar; omit chocolate and
omit fruit and nut options. Spread beaten mixture
in a greased 9x5x3-inch loaf pan; sprinkle 1/2 cup
toasted sliced almonds atop warm candy; press in
lightly with hands. Cool; cut into squares. Transfer
to tightly covered containers.
Makes 1 1/4 pounds.
GERMAN CHOCOLATE FUDGE
Prepare Basic Fudge (recipe above) except decrease
sugar to 1 3/4 cups, substitutes 3 squares (3 ounces)
sweet cooking chocolate for the unsweetened coco-
late, use pecans for the nuts and omit the fruit option.
Pour the beaten fudge into a greased 9x5x3-inch loaf
pan; sprinkle 1/2 cup coconut atop the warm fudge,
pressing in gently with hands. Score; cut into squares
when cool. Transfer to tightly covered containers.
Makes 1 1/4 pounds.
FUDGE-ALMOND BONBONS
Prepare Basic Fudge (recipe above) except use 1 tea-
spoon vanilla or 1/2 teaspoon almond extract and omit
the fruit and nut options. Pour beaten fudge in pan,
score into squares and cool. In double boiler over hot
but not boiling water, melt 1 pound confectioner's coating.
Cut fudge into squares. Foe each bonbon, hold one
square at a time on a fork over confectioner's coating;
spoon melted coating over fudge, covering all sides.
Place bonbon on waxed paper or foil; top each piece
with a whole unblanched almond. Allow pieces to dry.
Transfer to tightly covered containers, laying the candy
between waxed paper.
Makes 2 1/2 pounds.
LEEK & BRIE PIZZA FINGERS
3 tablespoons butter
6 cups thinly sliced leeks
2/3 cup whipping cream
1/3 cup grated Parmesan
cheese
pinch each salt, pepper
1 long flat bread, cut in
half
1/4 pound Brie cheese,
cut into pieces
chopped fresh parsley
In a large heavy pan, melt butter over medium-low
heat. Cook leeks for 15 minutes or until softened
but not browned. Add cream and bring to boil; boil,
stirring frequently, for 2 minutes, or until thickened
and reduced by half. Stir in Parmesan, salt and pepper.
Spread leek mixture over bread; scatter Brie over top.
Bake on baking sheets in 400-degree oven for about
12 minutes or until crust is crisped and cheese melted.
Sprinkle with parsley. Cut into fingers to serve.
Makes about 30 hors-d'oeuvres
SAVORY PHYLLO TARTLETS
8 sheets phyllo pastry
1/3 cup butter, melted
Filling:
3/4 cup cream cheese
2 tablespoons butter,
softened
1/2 cup jalapeno or home-
made hot pepper jelly
dill sprigs
Place one sheet of phyllo on work surface,
keeping remaining phyllo covered with
damp towel to prevent drying out. Brush
phyllo sheet lightly with butter. Lay second
sheet on top; brush with butter. Repeat with
remaining phyllo.
Cut into 2-inch squares and press into 1 3/4-
inch miniature tart tins. Bake in 350-degree
oven for 10 to 15 minutes or until crisp and
golden. Let cool. (Pastry shells can be stored
in airtight containers for up to 3 days.)
Filling: In food processor or bowl, blend
cream cheese with butter until smooth; pipe
or spoon into pastry shells. Top each with
about 1/4 teaspoon jalapeno jelly; garnish
with dill.
Makes about 50 hors-d'oeuvres
Variation: Smoked Salmon Tartlets. Add
about 2 ounces smoked salmon to cream
cheese and butter; process until smooth.
Omit jalapeno jelly.
ITALIAN MUSHROOM ANTIPASTO
1 tablespoon olive oil
5 cups sliced mushrooms
(about 1 pound)
2 tablespoons lemon juice
1/2 cup chopped onion
2 large cloves garlic,
minced
1 bay leaf
1/4 teaspoon each dried
marjoram, thyme,
and pepper
pinch cayenne pepper
1 can (19 ounces) tom-
atoes, drained
2 tablespoons red wine
vinegar
pinch granulated sugar
2 tablespoons chopped
fresh parsley
salt
In skillet, heat oil over medium-high heat.
Cook mushrooms for 7 to 10 minutes, or
until liquid is released. Drain, reserving
liquid. In bowl, toss mushrooms with
lemon juice; set aside.
Add onion, garlic and 2 tablespoons of
mushroom liquid to skillet; cook over
medium heat for 3 to 5 minutes or until
softened. Add bay leaf, marjoram, thyme,
pepper and cayenne; cook, stirring, for
1 minute.
Stir in tomatoes, breaking up with spoon,
remaining mushroom liquid, vinegar and
sugar; bring to boil. Reduce heat to low;
cover and simmer for 25 minutes. Un-
cover and increase heat to medium-high;
cook for 2 minutes or until liquid is re-
duced by half. Discard bay leaf.
Add tomato mixture and parsley to mush-
rooms, stirring to mix well. Season with
salt to taste. Refrigerate until chilled or
for up to 5 days. Serve at room temperature.
Makes 2 cups.
SMOKED SALMON SPIRALS
1/2 pound thinly sliced
smoked salmon
1/2 pound light cream
cheese, softened
1 tablespoon chopped
fresh dill
1 tablespoon capers
1 English cucumber,
sliced
red onion strips and
dill sprigs
Arrange salmon on plastic wrap in 12x8-inch
rectangle. Mix cheese with dill; spread over
salmon.
Press row of capers into cheese along one
long edge. Beginning at edge with capers,
roll up jelly roll-style to enclose capers in
center. Wrap in plastic wrap, squeezing
to form smooth cylinder; twist ends closed.
Freeze for at least 4 hours. (Roll can be
frozen for up to 1 month.)
To serve, thaw roll for 10 minutes; slice
thinly and arrange on cucumber slices. Gar-
nish with onion and dill. Let stand at room
temperature for 10 minutes.
Makes 50 hors-d'oeuvres
MINI SALSA SOUFFLÉS
1/2 cup shredded Swiss
cheese
1/2 cup low-fat ricotta
1.4 cup spicy salsa
1 tablespoon chopped
fresh coriander
1 tablespoon lime juice
1/2 teaspoon each ground
cumin and paprika
2 egg whites
1 baguette
In bowl, combine Swiss and ricotta cheeses,
salsa, coriander, lime juice, cumin and paprika.
Beat egg whites until soft peaks form; fold
into cheese mixture.
Slice baguette into 30 rounds; place on baking
sheet and broil for 1 minute. Spread untoasted
side of each round right to edge with 1 tea-
spoon cheese mixture; broil for 3 to 5 minutes
or until puffed and lightly brown.
Makes 30 hors-d'oeuvres
ORIENTAL MEATBALLS
1/3 cup ketchup
2 tablespoons hoisin
sauce
2 teaspoons lemon
juice
1/4 teaspoon sugar
1 1/2 pounds lean
ground beef
1/2 cup minced green
onions
1/4 cup dry bread crumbs
1 egg beaten
2 cloves garlic, minced
1 tablespoon minced
gingerroot
1/2 teaspoon dry mus-
tard
1/2 teaspoon salt
1/4 teaspoon pepper
In bowl, whisk together ketchup, hoisin sauce,
lemon juice and sugar.
In a large bowl, combine beef, onions, bread
crumbs, egg, garlic, gingerroot, mustard, salt,
pepper and 1 teaspoon of the ketchup mixture.
Shape heaping tablespoonfuls into balls. (Recipe
can be prepared to this point, covered and refrig-
erated for up to 24 hours.)
Bake 1 inch apart on baking sheet in 400-degree
oven for 20 to 25 minutes or until no longer pink
inside, turning halfway through. Let cool for 2 min-
utes, toss gently with remaining ketchup mixture.
Makes 36 hors-d'oeuvres
HOLIDAY QUICHE WEDGES
1 2/3 cups flour
pinch salt
1/2 cup cold butter
1/4 cup cold water
1 egg yolk
1 tablespoon oil
Filling:
1/3 cup shredded
mozzarella
cheese
1/2 cup each thin
strips sweet
green and red
pepper
2 eggs
1 cup milk or light
cream
1/2 teaspoon each
dried oregano
and salt
1/4 teaspoon pepper
In bowl, combine flour and salt; with pastry
blender or two knives, cut in butter until mix-
ture resembles fine crumbs with a few larger
pieces. Beat together water, yolk and oil; stir
into flour mixture until moistened. On floured
surface, knead into ball. Cover and refrigerate
for 1 hour or up to 5 days.
On lightly floured surface, roll out pastry to
1/8-inch thickness; cut out five 6-inch rounds.
Fit each into 4-inch quiche or tart pan with re-
movable bottom. Refrigerate for 30 minutes.
Line each shell with foil; weigh down with pie
weights or dried beans. Bake on baking sheet
in 350-degree oven for 15 minutes; remove
weights and foil. Prick pastry with fork; bake
for 10 minutes longer or until golden brown.
(Shells can be cooled, covered and stored at
room temperature for up to 1 day.)
Filling: Divide mozzarella evenly among shells;
top with sweet peppers. In bowl, whisk eggs;
whisk in milk, oregano, salt and pepper. Pour
into shells.
Bake tarts for 35 to 40 minutes or until knife
inserted into centers comes out clean. Let
stand for 10 minutes; cut each tart into 6
wedges.
Makes 30 hors-d'oeuvres.
***
Toots, PA
CRANBERRY APPETIZER SPREAD
1 c water
1 c sugar
12 oz. fresh or frozen cranberries
1/2 c apricot preserves
2 T lemon juice
1/3 c slivered almonds, toasted
8 oz. cream cheese
In saucepan over medium heat bring the water and sugar to a boil without
stirring. Boil 5 minutes. Add the cranberries. Cook till they pop and
the sauce is thickened, about 10 minutes. Remove from heat. Add
preserves and stir in juice. Cool. Add almonds. Place the block of
cream cheese on a serving dish and spoon berries over top. Serve with
crackers.
SPINACH FETA STRUDEL SLICES
2 lbs fresh spinach
1/4 c butter
12 green onions, minced, white part only
1-1/2 c feta cheese, chopped coarsely
1/2 c fresh breadcrumbs
1/2 c fresh parsley, minced
4 egg whites
4 T fresh dill, minced, or 2 T dried
3/4 lb. phyllo, thawed overnight in refrigerator
1 c. melted butter
Wash spinach, cut off stems. Place in large pot, do not add any extra
water, just the water left on the spinach from washing will be enough.
Cook, stirring constantly. As soon as the spinach wilts put it in a
colander and run under cold water. Drain, wring out in a clean towel.
Puree in blender or processor. Melt the 1/4 c butter in a skillet.
Sauté onion. Combine spinach, onion, cheese, 2T of the crumbs, parsley,
egg whites, and dill. Add salt and pepper to taste. This should be
highly seasoned so don't be stingy. Blend well. Preheat oven to 375.
Generously butter a cookie sheet. Place one phyllo sheet lengthwise in
front of you on waxed paper set on a damp towel. Cover remaining phyllo
with waxed paper and another damp towel. Brush the sheet in front of
you with melted butter, sprinkle with 1 tsp of the crumbs. Repeat using
3 more sheets. Spread 1/3 of the spinach mixture on top starting 1/4"
from the long edge closes to you. Roll up tightly and firmly like a
jelly roll using the waxed paper to help. Transfer to cookie sheet.
Brush top lightly with remaining melted butter. Repeat for a total of 3
rolls. Bake till golden brown, 30-35 minutes. Cut into 1" slices with
a serrated knife. Makes 42 slices.
STUFFED SNOW PEAS
100 snow peas
1 lb cream cheese, softened
1/4 c grated fresh Parmesan
3 T ketchup
2 tsp dill
1 tsp dry mustard
1 tsp Worcestershire sauce
Salt/pepper to taste
Place snow peas in large bowl. Cover with boiling water. Let sit one
minute, then drain well and immediately plunge into ice water. Drain.
Trim 1/4" from stem end of each. Combine all remaining ingredients,
blend well. Using a pastry tube with a small tip pipe filling into cut
end of each pea. Arrange in circles on serving platter.
HOT & CREAMY VEGGIE DIP
1 Envelope dry vegetable soup mix
15 oz. ricotta cheese
3/4 c shredded Monterey Jack cheese
6 slices bacon, cooked crisp & crumbled
Preheat oven to 350. In 1 qt. casserole combine soup mix, ricotta,
bacon, and 1/2 c of the Jack cheese. Top with remaining cheese. Bake
uncovered for 30 min. Serve with crackers.
ANGEL OF DEATH CHEESE
( I didn't name it....call it what you want)
Large head of garlic
8 oz. ricotta cheese at room temperature
4 oz. of Gorgonzola cheese at room temperature
1 c whipping cream
3/4 tsp salt
2 fresh sage leaves
1/2 c finely chopped walnuts
Separate garlic into cloves and place in saucepan of boiling water.
Cook until tender, 15-20 minutes. Drain well. Mince in garlic press.
You'll need 2 T of the garlic. Beat ricotta in med. bowl until
softened. Crumble Gorgonzola, add to ricotta, mix till smooth.
Gradually beat in cream. Add salt and the garlic. Dampen a 12x18 piece
of cheesecloth and wring dry. Arrange the sage leaves bottom side up in
the center, spoon the cheese over the leaves forming a loose ball. Tie
ends of cloth together gently pressing cheese mixture into ball shape.
Put in cheesecloth-lined strainer set over a bowl. Refrigerate at least
24 hours or up to 4 days. Unmold onto platter. Press nuts over entire
surface. Refrigerate. Let stand at room temp 1 hour before serving
with crackers.
***
Johnny, LA
OLD FASHIONED SWEET POTATO PIE
Yield: 6 servings
1/2 c Butter, softened
1/2 c Packed brown sugar
1 c Sweet potatoes, mashed, cooked
3 ea Eggs, lightly beaten
1/3 c Corn syrup
1/3 c Milk
1/2 ts Salt
1 ts Vanilla extract
1 ea Unbaked pie shell
Cream butter and brown sugar in bowl until light
and fluffy. Blend in sweet potato and eggs. Add next 4
ingredients; mix well. Pour into pie shell. Bake in a 425
degree oven for 10 minutes. Reduce heat to 325 degrees
and bake 35 to 45 minutes longer or until well
set. Yield: 6 servings.
No Bake Pineapple Cream Cake
4 cups vanilla wafer cookie crumbs
2 (8 0z.) cans crushed pineapple, drained
3 Tbsp. Butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3 oz. cream cheese, softened
1 tsp. vanilla (the real thing)
Whipped cream
Sprinkle 1/3 of the cookie crumbs on the bottom of a
1-quart dish. Combine pineapple, butter, walnuts, sugar,
cream cheese and vanilla and mix well. Place 1/2 of this
mixture over cookie crumbs followed by 1/3 crumb mixture
then the other 1/2 of pineapple mixture and top with
remaining crumbs. Place in the refrigerator for several hours
before serving.
*Top with whipped cream when serving.
*May use cool whip if desired. Also, may use light cream
cheese and low fat whipped topping in place of the
whipped cream.
Potato Puff
(Make and Take Recipe)
1/4 C. butter
2 1/3 C. water
1 C. sour cream
3 oz cream cheese
2 2/3 C. instant potato flakes
1/4 C. Minced green onions
1 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 egg, beaten
2 tsp grated Parmesan
In a 2 qt. Saucepan over medium-high heat, melt butter or
margarine in water. Remove from heat. Whisk in sour cream
and softened cream cheese until smooth. Whisk in potato
flakes, green onions, salt, pepper and garlic powder. Add
egg and whisk just until mixture is moistened and blended.
Spoon into buttered 1 qt. casserole. Sprinkle with Parmesan
cheese. If making ahead, cover and refrigerate up to 24
hours, letting stand at room temperature for 30 minutes
before baking. Bake, uncovered, in a 400 degree oven for
35-40 minutes or until heated through and top is light brown.
If not serving immediately, cover loosely with foil to retain
heat. Makes 8 (1/2 cup) servings.
Mary’s Hawaiian Pie
16oz can of crushed pineapple (drained)
1 box of instant banana pudding mix
1/2 cup of dice bananas
1/2 cup of sweet shredded coconut
1/2 of mini marshmallows
8oz tub of cool whip
1 no bake pie shell
Make the pudding according to directions on box, then slowly
add the bananas, coconut, and marshmallows, pineapples, then mix
together, slowly fold in the cool whip in the mixture try not to beat
the cool whip, add to no bake pie shell, it can be garnish with
fresh fruit of your choice and chill. Makes a wonderful cool treat.
Crab Stuffed Mushrooms
Ingredients:
1 pound back fin crabmeat
1/3 cup mayonnaise
1 egg
2 Tbsp. milk
1 tsp. Worcestershire Sauce
1 tsp. dry mustard
1/2 tsp. celery salt
1/4 tsp. pepper
1/8 tsp. paprika
pinch of ginger
2 Tbsp. cracker meal
24 fresh mushrooms (about 2-3" in diameter
Preparation:
Place crabmeat in large bowl and set aside.
In small bowl, mix mayonnaise, egg, milk,
Worcestershire Sauce, mustard, celery salt,
pepper, paprika and ginger.
Pour sauce over crabmeat and mix gently, but
thoroughly. Carefully mix in cracker meal.
Wash and remove stems from mushrooms. Place
mushrooms in baking pan, stem side up and fill
each mushroom with about 2 Tbsp. crab mixture.
Place in an oven at 375 for about 5-7 minutes
or until topping becomes light brown color.
Makes 24.
Oreo Cookie Cake
1 (16oz) pkg Oreo Cookies, crushed
1 stick margarine
8oz cream cheese
1 cup powdered sugar
12 oz frozen whipped topping
1 large box instant Chocolate pudding
Crush cookies (reserve 1/4 cup for top)
In bowl mix the rest of the crushed cookies and margarine.
With spoon, press into 9x13 dish. Mix cream cheese, sugar and 1/2 of
frozen topping; spread over crust. Chill for 30 minutes. Mix
pudding with 2 3/4 cups milk and spread on top of cheese mixture.
Chill. Spread remaining frozen topping, sprinkle with reserved
cookies. Drizzle with Chocolate Hard Shell.
Spicy Cheesy Bean Dip
This is perfect for dipping at a party or just
by yourself while you're watching your favorite
movie at home. The sausage gives the flavor
an extra kick but is optional. Enjoy!
Ingredients:
16 oz. can jalapeno refried beans
1 cup salsa (medium or hot)
3/4 cup grated cheddar cheese
8 oz. American cheese (cut into chunks)
16 oz. ground breakfast sausage (optional)
Preparation:
Brown sausage in a small skillet over medium
or low heat.
While sausage is browning, empty beans into a
medium microwave-save bowl. Add salsa, cheddar
cheese and American cheese. Stir until mixed.
Microwave bean mixture 7-10 minutes or until
cheese is melted; stirring occasionally.
Add browned sausage to bean mixture and stir.
Serve with tortilla chips.
Sweet Potato Drop Cookies
1 c. shortening
1 1/4 c. sugar
1 egg, beaten
2 c. mashed sweet potatoes
2 c. sifted flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 c. raisins
Cream shortening & sugar, add egg, sweet potatoes, dry ingredients
and raisins. Drop from spoon onto lightly greased cookie sheet. Bake
at 375F for 15 mins.
PLANTATION PRALINES
3 Cups, firmly packed light brown sugar
1/4 ts Cream of tartar
1/8 ts Salt
1 Cup Milk
2 Tbs butter or margarine
1 ts Vanilla Extract
2 1/4 Cups Pecan halves
Combine sugar, cream of tartar, salt and milk. Stir over low heat
until sugar dissolves. Cook to soft ball, add butter or margarine,
vanilla extract and pecans. beat until creamy. Drop from large spoon
onto a buttered surface or wax paper.
Yields 1 1/2 - 2 Dozen
Cheesecake Topped Brownies
1 (21.5 or 23.6 ounce) package fudge brownie mix
1 (8 ounce) cream cheese, softened
2 tablespoons margarine or butter, softened
1 tablespoon cornstarch
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated
milk)
1 egg
2 teaspoons vanilla extract
Ready to spread chocolate frosting, optional
Preheat oven to 350 degrees. Prepare brownie mix as package directs.
Spread into well greased 13X9 inch baking pan. In small mixer bowl, beat
cheese, margarine and cornstarch until fluffy. Gradually beat in
sweetened
condensed milk then egg and vanilla until smooth. Pour evenly over
brownie
batter.
Bake 45 minutes or until top is lightly browned. Cool. Spread with
frosting, if desired. Cut into bars. Store covered in refrigerator.
CHOCOLATE KISSES
1 pt whipping cream
6 oz cream cheese
2 T sour cream
1/4 c half & half
1 pkg sugar-free chocolate pudding (8 serving size)
Whip up the container of whipping cream. In a separate bowl, combine
cream
cheese, sour cream, half & half, and chocolate pudding. Blend with the
whipped cream. Place in a pastry bag with a star tip (or use a zip-loc
bag
with a hole cut in the corner) squeeze kiss size bits on to a sheet pan
covered with foil or waxed paper. Place in freezer until solid.
Homemade Crackerjacks
1/2 c. brown sugar
1/4 c. butter
2 tbsp. dark corn syrup
1/4 tsp. salt
1 tbsp. molasses
1/4 tsp. baking soda
2 quarts popped popcorn
1/2 c. salted roasted peanuts
Preheat oven to 250 degrees.
In a saucepan, combine brown sugar, butter, corn syrup, salt and
molasses and bring to a boil. Reduce heat and simmer for 3 minutes.
Remove from heat, add soda and stir until creamy. Pour over popcorn,
stirring to coat, and add peanuts. Spread on lightly greased jelly
roll pan and bake for 30 minutes. Cool and break into pieces, pack in
cellophane bags and label. Makes 2 quarts. This can also be put into
beautiful tin cans and given as a gift around the holidays or can
make this and serve during the football season when your family wants
a snack and your sitting there enjoying watching football or a movie
on t.v.
Apple Pie in Crockpot
8 tart apples- peeled and sliced
1 1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 c. milk
2 tbsp. butter-soften
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. bisquick
1 c. bisquick
1/3 c. brown sugar
3 tbsp. cold
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place
in lightly greased crockpot. combine milk, softened butter, sugar,
eggs, vanilla and the 1/2 cup bisquick. Spoon over apples. Combine
the 1 cup bisquick and brown sugar. Cut the cold butter into mixture
until crumbly. Sprinkle this mixture over top of apple mixture. Cover
and cook on low for 6 to 7 hours or until apples are soft.
Note: this smells so good making this in the winter time and the
aroma is spreading around the house, especially around the holidays
when you have guest staying at your house they will love the taste
and the smell!!!
***
Vicki, Sarasota, FL
PATE MAISON
Silver Palate Cookbook, 1982
2 small celery ribs, with leaves
4 whole peppercorns
6 cups water
1 teaspoon salt
1 pound chicken livers
tiny pinch of cayenne pepper
½ pound (2 sticks) sweet butter
2 teaspoons dry mustard
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
¼ cup roughly chopped yellow onion
1 small garlic clove
¼ cup Calvados
½ cup dried currants
1. Add celery and peppercorns to 6 cups water in a saucepan. Add the
salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
2. Add chicken livers and simmer very gently for about 10 minutes;
livers should
Be slightly pink inside.
3. Drain livers, discard celery and peppercorns, and place livers in the
bowl of a
Food processor fitted with a steel blade. Add remaining ingredients
except currants and process until well blended and very smooth.
Scrape into a bowl, stir in currants, and transfer the pate to a 3 to 4
cup crock or terrine. Smooth the top, cover, refrigerate for at least 4
hours. Allow the pate to stand at room temp for 30 minutes before
serving..
About 3 cups pate, or 8 or more portions.
Cheese Spread
2 bricks (8 oz.) light cream cheese, cut in cubes
3 oz. Feta cheese, crumbled, about 2/3 cup
2 Tbsp. fresh oregano leaves or 2 tsp. dried
1 tsp. minced garlic
Process, and let sit a bit to blend flavors.
Crackers or vegetables
CILANTRO DIP
1 (6-ounce) package reduced-fat feta cheese
1 cup fat-free milk
1 (8-ounce) package fat-free cream cheese
1 (8-ounce) can green Mexican sauce
1/4 cup chopped fresh cilantro
1 garlic clove
CUT feta into 1-inch pieces. Place in a bowl; add milk. Cover and chill
8 hours. (Soaking reduces sodium content.) Drain.
PROCESS feta cheese, cream cheese, and next 3 ingredients in a food
processor until smooth, stopping to scrape down sides. Chill 30 minutes.
Serve with baked tortilla chips or fresh vegetables. Yield: 1 1/4 cups.
Prep: 10 min.; Chill: 8 hrs., 30 min.
Per 3 tablespoons: Calories 87 (31% from fat); Fat 3g (sat 2g); Protein
9.6g; Carb 3g; Fiber 0.1g; Chol 13mg; Iron 0.1mg; Sodium 580mg; Calc
193mg.
RISA G'S KICK-BUTT HUMMUS
Recipe courtesy Risa Golding
8 cloves roasted garlic, about 1/2 head
8 cloves garlic, coarsely chopped
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces lemon juice
4 ounces tahini
3/4 teaspoon red savina habanero chile powder
3/4 teaspoon smoked chocolate habanero chile powder
Ground cumin
Salt and freshly ground black pepper
Cilantro, finely chopped
Olive oil
Pita bread
Press out roasted garlic. Place both fresh and roasted garlic into a
food processor and process until finely chopped. Add chickpeas, lemon
juice, tahini, habanero powders, cumin, salt and pepper to taste, and a
bit of cilantro if desired. Process until chickpeas reach a smooth
texture. With processor running, add olive oil in a thin stream until
hummus reaches the desired consistency. Taste and add salt to taste.
To serve, remove to a serving bowl and surround with triangles of pita
bread. Drizzle with a bit of olive oil and garnish with chopped
cilantro. Add a shake of habanero powder for color, if you dare!
You may choose to hold the habanero powders out of the processing and
divide the hummus into 2 bowls. Then add half of both of the habanero
powders to 1 bowl and serve the other bowl mild.
Yield: 10 to 15 servings
Prep Time: 50 minutes
Cook Time:
Difficulty: Easy
Not sure where I found this, but I took it to a party, and everyone
wanted the recipe...had to send the very next day to ten people!!
Dill Chicken Appetizers
2 cups cooked chicken breast, diced
2 cups sharp cheddar cheese, shredded
2 cups mayonnaise
1 sweet red bell pepper, diced
2 cloves crushed garlic
5 tbsp. dill seed, weed or powder
2 cups fresh broccoli, diced
1 tsp. salt
1 tsp. pepper
3 cans large crescent rolls for dough
Preheat oven to 375 degrees.
Gently mix together the chicken, cheese, mayo, red pepper, garlic, dill,
broccoli, and the salt and pepper.
Take the crescent rolls out of the packages and place a spoonful of the
mixture in the center of each individual piece of dough. Fold the
corners up into the middle and crimp to seal. If you wish, you can
brush the outside with a beaten egg and sprinkle with more dill.
Place on a cookie sheet and bake for approximately 12 minutes, or until
golden brown.
Remove from the oven and allow to sit for 10 minutes before serving, as
the filling will be very hot.
Top Secret Recipes version of Chili's® Chili Queso
Take your chips for a dip in this top secret take on the cheesy
Chili's Chili Queso. Combine a bottle of Cheez Whiz with ground beef and
spices, heat it all up, then bust out the tortilla chips and commence
dipping.
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1. In a small bowl, mix together ground beef, flour, a pinch of salt, a
pinch of black pepper, and a pinch of chili powder. Use your hands to
work
the dry ingredients into the ground beef. Brown the beef in a small
skillet
over medium heat for about 5 minutes. Use a spoon or spatula to crumble
the
beef as it cooks. Cook the meat until it's brown, then set it aside.
2. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When
milk
and cheese has been combined, add the ground beef and remaining
ingredients.
Heat while stirring often until mixture is hot and ingredients are well
combined, then cover saucepan and remove it from the heat. Serve with
chips
for dipping.
From: http://www.topsecretrecipes.com
***
Some of my favorite holiday recipes. ~Mags!~
Double Layer Pumpkin Cheesecake
Serves: 8
Source: Kraft Kitchens
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Do not overbeat after
adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray
9-inch pie plate with no stick cooking spray; sprinkle bottom with
crumbs.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE at 325°F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the
whipped topping.
Nutrition (per serving)
Calories 150
Total fat 2.5 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 340 mg
Carbohydrate 23 g
Dietary fiber 1 g
Sugars 18 g
Protein 9 g
Vitamin A 80 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 4 %DV
Chocolate Bliss Pecan Pie
Serves: 8
Source: Kraft Kitchens
Ingredients
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 refrigerated pie crust (9 inch)
2 Tbsp. butter or margarine
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup corn syrup
1 tsp. vanilla
1-1/2 cups PLANTERS Pecan Halves or Walnuts
Preparation
COARSELY chop 4 squares of the chocolate; set aside. Line 9-inch pie
plate with pie crust as directed on package.
MICROWAVE remaining 4 squares of chocolate and butter in large
microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir
until chocolate is completely melted.
BRUSH bottom of pie crust with small amount of beaten eggs. Stir
remaining eggs, sugar, corn syrup and vanilla into chocolate mixture
until well blended. Stir in nuts and chopped chocolate. Pour into pie
crust.
BAKE at 350°F for 55 minutes or until knife inserted 2 inches from edge
comes out clean. Cool on wire rack. Serve with thawed COOL WHIP Whipped
Topping, if desired.
Praline Pumpkin Mousse
Makes 8 servings
Source: Kraft Kitchens
Ingredients
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie
Filling
1-1/4 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. butter or margarine, melted
1/2 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
Preparation
POUR milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie
spice. Beat with wire whisk 1 minute or until well blended. (Mixture
will be thick.) Gently stir in whipped topping. Spoon evenly into 8
dessert glasses.
REFRIGERATE 4 hours or until set.
MIX butter, pecans and sugar in small bowl; sprinkle evenly over
desserts just before serving. Garnish with additional whipped topping,
ground cinnamon, fresh mint and currants. Store leftover desserts in
refrigerator.
Sensational Shrimp Dip
Makes 3 cups
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (4-1/4 oz. each)tiny shrimp, drained
1/4 cup finely chopped green onions
2 Tbsp. ketchup
1 Tbsp. KRAFT Prepared Horseradish
Preparation
MIX all ingredients until well blended; cover. Refrigerate several hours
or until chilled.
SERVE with assorted cut-up vegetables, rice cakes or bread slices.
Lemon Poppyseed Pound Cake
Ingredients
2 cups all-purpose flour
2 tablespoons poppyseeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large lemons
1/2 cup Carapelli light olive oil
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon almond extract
1/2 cup sour cream
1 1/2 cups powdered sugar
Cooking Directions
Preheat oven to 325°F. Grease and flour a 6-cup fluted tube pan. In
medium bowl, combine flour, poppyseeds, baking powder, baking soda and
salt. Grate 1 tablespoon peel and squeeze 5 tablespoons juice from the
lemons. In large mixing bowl, beat olive oil with sugar until light and
smooth. Add eggs, one at a time, beating well after each addition. Add
lemon peel, 3 tablespoons lemon juice and almond extract. Alternately
add flour mixture and sour cream to batter. Spoon batter into pan. Bake
for 60-75 minutes or until toothpick inserted in the center comes out
clean. Cool cake in pan on wire rack for 10 minutes. Meanwhile, in small
bowl, combine remaining 2 tablespoons lemon juice with powdered sugar.
Drizzle over cooled cake. Cut into thin slices and serve. Serves 12.
COFFEE SHOP FUDGE
Makes 2 pounds
1 cup chopped pecans
3 cups (18 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons strong brewed coffee, room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract
Line an 8-in square pan with foil and butter the foil; set aside. Place
pecans in a microwave-safe pie plate. Microwave, uncovered, on high for
4 minutes, stirring after each minute; set aside. In a 2-qt
microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and
salt. Microwave, uncovered, on high for 1-1/2 minutes. Stir until
smooth. Stir in vanilla and pecans. Immediately spread into the
prepared pan. Cover and refrigerate until firm, about 2 hours. Remove
from pan; cut into 1-in squares. Cover and store at room temperature
(70-80 degrees).
Hello Dollies
1/2 cup butter or margarine - melted
1 1/2 cups graham cracker crumbs
1 cup chocolate chips
1 cup coconut flakes
1 can sweetened condensed milk - lowfat okay
1/2 cup chopped walnuts or pecans
-Pour in melted butter or margarine in a 9" X 9" pan.
-Sprinkle the graham cracker crumbs evenly over the margarine. Combine
with a fork and press to bottom of pan.
-Place the chocolate chips over the crust, sprinkle the coconut over
chocolate, pour the milk evenly over the top, and top with nuts.
-Bake 25 to 30 minutes in 350 degree oven.
-Cool at least 20 minutes then cut into desired sized bars.
NOTES : Addictive!
SENSATIONAL STUFFED MUSHROOMS
30 large mushrooms (about 1 pound)
½ pound bulk pork sausage
1 cup chopped dried tart cherries
2 green onions, sliced
1 package (8 ounces) cream cheese, softened
Pull stems from mushrooms and discard (or save for another use). Rinse
mushroom caps; drain well. Set aside.
Cook sausage in a large skillet, stirring to break up meat, 5 minutes,
or until sausage is done. Remove from heat. Add dried cherries, onions
and cream cheese; mix well. Fill each mushroom cap with a heaping
teaspoonful of sausage mixture.
Place filled mushrooms on a lightly greased baking sheet. Bake in a
preheated 425 oven 6 to 8 minutes. Serve immediately.
Makes 30.
CHERRY CHEESECAKE MINIATURES
8 oz. cream cheese, softened
2 eggs
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon juice (optional)
1/4 tsp. salt
24 vanilla wafers
1 (21 oz.) can cherry pie filling
2 T. almond flavor liqueur
In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla
extract, lemon juice and salt, beating until well combined.
Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer,
flat side down, on bottom of each liner. Divide mixture into 24
portions, filling each cup 2/3 full with batter. Bake at 350ºF for 15 to
20 minutes or until filling is puffed and set. Filling will settle to
original volume when cool.
Top with cherry pie filling flavored with liqueur; chill before serving.
Must be refrigerated.
EASY CHOCOLATE TRUFFLES
Makes about 3 1/2 dozen
These are lovely for gift-giving. Just purchase an inexpensive covered
candy dish (can you say "dollar store"?), line with colorful tissue
paper or Christmas foil wrap; place each truffle in a small-sized, paper
liner, and fill candy dish bottom with several. Place cover on dish
(tape cover to secure), add a pretty satin bow and gift card. On
average, you will spend less money on the entire gift than the wrapping
paper for an ordinary gift. Plus, you will be giving a gift from your
own kitchen which makes a personal statement.
2 (8-ounce) packages semi-sweet chocolate squares
1/2 cup butter, cut into cubes and softened
1/2 cup whipping cream
2 tablespoons dark rum
Sifted cocoa
Melt chocolate in a heavy saucepan over low heat; remove from heat. Add
butter, stirring until smooth. Stir in whipping cream and rum. Cover
and chill 2 hours or until firm.
Dust hands with cocoa, and shape mixture into 1-inch balls. Chill 30
minutes or until firm; roll in cocoa, and place in an airtight
container. Store in refrigerator.
KILLER CHOCOLATE CHIP COOKIES
Makes 2 to 2 1/2 dozen
I found this recipe in a local newspaper. I'd have to say that the
recipe appears to be a good one. I will try making them before posting
this. The author of the newspaper article says that there are 5 key
secrets to the recipe's claim of being "the best chocolate chip cookies
in the world":
1. Mexican vanilla
2. Half butter/half Crisco for shortening
3. Chill dough overnight
4. Big globs of dough
5. Remove from oven WAY before fully baked
Ingredients:
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup softened, salted butter
1 cup Crisco (white) vegetable shortening
1 1/2 cups white sugar, sifted
1 1/2 cups brown sugar
4 eggs
2-3 tablespoons Mexican vanilla
2 cups semi-sweet chocolate chips (12-ounce bag Nestle's)
2 cups walnut halves or very large pieces
Directions:
Sift flour, soda, and salt together. Put aside.
In large mixing bowl, place butter, shortening, sugars, eggs, vanilla
and mix on low until blended, about 30 seconds. Then on high for 3
minutes. Stir flour mixture in by hand with a wooden spoon. When well
mixed, alternately add chips and nuts, twice, stirring well after each
addition.
Chill dough overnight, covered, in mixing bowl. Then on ungreased
cookie sheet (jelly roll pan, not air-cushioned), place scoops of dough,
about 1/3 - 1/2 cup in size, 6 to the pan. Don't ball the scoops
tightly or mash them down. Leave them scooped free form.
Bake immediately at 375F in the middle of the oven, only one pan at a
time, for 10 - 12 minutes, until cookies are brown about 1/4 - 1/2 inch
around the edges, but still undercooked in center. Carefully transfer
to baking rack to cool.
Repeat baking with remaining dough, refrigerating bowl of dough between
batches. Makes about 2 - 2 1/2 dozen cookies, depending upon how much
dough you eat.
PECAN PIE
Makes 1 (10-inch) pie
1 cup pecans
1 cup sugar
1 cup white Karo syrup
3 eggs
1 teaspoon vanilla (optional)
10" pie crust, unbaked*
In a bowl beat the eggs. Add the sugar, syrup and pecans. Pour into an
unbaked pie shell and bake for 45 minutes or so in a 350F oven.
Remember to take it out when the center still 'jiggles'.
Note: As with many pies, the crust may burn before the pie is done,
therefore start out by covering the crust edges with foil for the first
20 minutes or so then remove foil; or let it brown to desired degree and
THEN cover it with foil.
Use either a store-bought crust or may use the following recipe:
PIE CRUST
Makes single crust (10-inch)
1 1/3 cup all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 - 5 tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly.
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is
moistened and dough almost cleans side of bowl. More water can be added
if needed, 1 tablespoon at a time.
Gather dough into ball; shape into flattened round on floured board.
With rolling pin, roll out dough larger than baking dish. Place in
dish, trim edges.
Maple Pecan Pumpkin Cheesecake
Ingredients:
Crust:
1 3/4 cups pecan shortbread cookie crumbs (about 12 to 14 cookies)
4 teaspoons butter or margarine, melted
1/2 cup chopped pecans
Cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
2/3 cup undiluted evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon
Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
Preparation:
Heat oven to 350º F.
For Crust: In small bowl, combine cookie crumbs and butter. Press onto
bottom and 1-inch up side of 9-inch springform pan; sprinkle with
pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from
oven; cool.
For Cheesecake: In large mixer bowl at medium speed, beat cream cheese
and brown sugar until creamy. Add pumpkin, eggs, undiluted evaporated
milk, cornstarch, maple flavoring, and cinnamon; beat well. Pour into
prepared crust. Bake in preheated 350º F oven for 55 minutes or until
edge is set.
For Topping: Combine pecans, brown sugar, butter and maple flavoring in
small bowl. Sprinkle over surface of cheesecake. Return cheesecake to
350º F oven for 5 to 10 minutes or until topping is bubbly. Cool on wire
rack. Chill several hours or overnight.
Preparation Time: 35 minutes
Cook Time: 75 minutes
Servings: 16
Nutritional Information Per Serving: 418 calories; 30 g fat; 85 mg
cholesterol; 241 mg sodium; 35 g carbohydrate; 2 g fiber; 6 g protein.
Enjoy!
Maggie
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