32 ASSORTED RECIPES
Recipe Swap Part 2 of 2 - June 19, 1997
RECIPES IN THIS FILE:
Fork in the Road Macaroni Salad
Frosty Orange Pie with Oat-Coconut Crust (freeze ahead)
Chinese Chicken Pizza
TIP: Wedding Cakes
Maple Cream (candy)
TIP: Freezing Cookie Dough
Southwestern Popcorn Snacks
Backpacker Bars
Yogurt Popsicles (using honey)
Wilton Snow-White Buttercream Icing (quantity recipe)
Chocolate Smunchies
Tip: Snacks for Kids - Smoothies and Pita Chips
Banana Nut Muffins (using yogurt and brown sugar)
Bet Ya Thought It Was Chocolate Pudding
Blackberry Jam Bars (using oats)
Pure Fruit Cookies (no added sugar, no flour and no eggs)
Whipped Cream Frosting (quantity recipe)
Henrietta's Spicy Fried Chicken
Tofu Smoothie
Sweet Marie Bars (using Rice Krispies & peanut butter, microwave)
Angel Hair Tomato Basil Toss (Creamette box recipe)
Linguine and Spinach a la Lesley Wilson (aka Pasta on the Fridge)
Baked Rice with Sour Cream, Chiles and Corn
Chocolate Sorbet (using espresso powder, ice cream machine)
Lemon Vodka Sorbet (ice cream machine)
Chocolate Banana Pops (using pudding and Cool Whip)
Chocolate Eclair Dessert (using graham crackers)
Fruit Dip (using pudding and orange juice)
Fruit-Stuffed Chicken Legs
World's Best Stuffed Cabbage (using gingersnaps, rice and sauerkraut)
Fluffy Yogurt Pancakes
Italian Baked Frittata (using broccoli, mushrooms and cheese)
FORK IN THE ROAD MACARONI SALAD
3 cups dry macaroni
FOR THE SEASONING MIX:
1 teaspoon salt
1 teaspoon dry mustard
3/4 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
FOR THE DRESSING:
1 1/2 cups nonfat mayonnaise
1/2 cup nonfat sour cream
5 ounces evaporated skim milk
1 tablespoon tamari soy sauce
FOR THE SALAD:
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup carrot finely chopped
1/2 cup finely chopped green cabbage
Cook macaroni according to package directions. Drain and rinse.
Combine the seasoning mix in a small bowl.
Whisk dressing ingredients together in a large bowl. Add the seasoning mix and whip until completely blended. Add the cooled macaroni and the remaining ingredients for the salad. Refrigerate to chill before serving. Store in refrigerator.
FROSTY ORANGE PIE WITH OAT-COCONUT CRUST
Source: The Quaker Oats Company
FOR THE CRUMB CRUST:
1 cup uncooked Quaker Oats (quick or old-fashioned)
1/2 cup flaked coconut
1/3 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
FOR THE FILLING:
1 quart vanilla ice cream, softened
1/4 cup frozen orange juice concentrate, thawed
1/4 cup toasted flaked coconut
TO MAKE THE CRUST:
Heat oats in shallow baking pan in preheated moderate oven (350 degrees F) about 10 minutes.
Combine oats, coconut, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Chill.
TO MAKE THE FILLING:
Spread half of the ice cream in pie shell. Drizzle with 2 tablespoons of the orange juice concentrate. Repeat layers once. Sprinkle with toasted coconut. Freeze until firm.
CHINESE CHICKEN PIZZA
Source: Sharon Barbour
Makes 4 servings
3 chicken breast halves without skin, diced
1/2 cup diced green onion, divided use
2 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 pizza crust (such as Boboli)
1/2 cup low fat shredded Monterey jack cheese
1/2 cup shredded nonfat mozzarella cheese
In a large bowl, combine half of the green onion, the minced garlic, vinegar, soy sauce, crushed red pepper and white pepper. Add the chicken pieces; stir to coat. Let stand at room temperature for 30 minutes.
Drain chicken, reserving marinade. In a skillet, cook and stir chicken pieces about 3 minutes or until no longer pink.
Pour off juices from chicken into reserved marinade. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon atop pizza crust. Sprinkle with cheeses.
Bake on a pizza stone for 12 minutes in a 400 degree F oven. Top with remaining green onion and return to oven for another 2 minutes.
TIP: WEDDING CAKES
MB: I have made a few wedding cakes and in my experiences with baking cakes from scratch esp. with larger layers, I couldn't get any consistency, so I turned to my old pal Duncan Hines, not only do you have a great variety of flavors, but large tier instructions are on the inside of most boxes. My own wedding cake was made by a friend and she used Duncan Hines orange cake mix, not only did it get rave reviews, but the cake top (that had been frozen) tasted as good as the day it was baked and entire year later. My cakes got great reviews as well and I used the Wilton Meringue Powder to make the Snow white butter cream frosting, it's terrific, hope this info is of some help!
MAPLE CREAM
From: Karen, Nanaimo, B.C.
2 lbs brown sugar
1/2 Lb chopped nuts
1/2 pint sweet cream
Maple flavoring
Boil sugar and cream until a soft ball will form when a little is dropped
into cold water. Add the nuts and flavoring. Beat until firm enough to
spread in buttered pans. Cut into squares when almost cold.
TIP: FREEZING COOKIE DOUGH:
From: Karen, Nanaimo, B.C.: I've frozen cookie dough before, mainly refrigerator dough and the "tollhouse" cookie dough and you couldn't tell that it had been frozen before. I wrapped the dough in saran wrap and placed in freezer containers.
SOUTHWESTERN POPCORN SNACKS
6 cups hot-air popped popcorn
2 cups Cheerios
2 tablespoons margarine
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp garlic powder
2 tablespoons grated Parmesan cheese
Mix popcorn and cereal in large bowl.
Heat margarine, chili powder, cumin and garlic powder until margarine is melted. Drizzle over popcorn mixture; toss. Immediately sprinkle with cheese; toss.
Serve warm. Store any leftover snack in tightly covered container.
Makes 8 servings
Source: Recipe booklet: Betty Crocker, March, 1994
BACKPACKER BARS
From: Kate
1 cup butter, softened
1 1/2 cups brown sugar, divided use
1 cup quick cooking oats, uncooked
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 tsp grated orange peel
4 eggs, lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped apricots
1/2 cup shredded coconut
Preheat oven to 350 degrees F.
Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ, and orange peel. Press mixture into bottom of an ungreased 9x13 inch pan.
Combine eggs, almonds, chocolate chips, dates, apricots, and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly.
Bake 30-35 minutes and cool before cutting into bars.
YOGURT POPSICLES
From: Kate
Makes 6 popsicles
1 cup fresh strawberries, hulled and sliced
2 cups plain yogurt
1/4 cup honey
6 (6 oz.) waxed paper cups
6 wooden sticks
Combine strawberries, yogurt and honey in a medium-size bowl. Put into 6-ounce paper cups and freeze for 20 minutes. Add sticks and freeze until firm. Peel off paper cup before eating.
WILTON SNOW-WHITE BUTTERCREAM ICING
From: MB
Makes 7 cups
2/3 cup water
4 Tbs. Wilton Meringue powder
12 cups (approx. 3 lbs.) sifted confectioners sugar
1 1/4 cups solid shortening (Crisco)
3/4 tsp. salt
1/2 tsp. clear vanilla extract
1/4 tsp. butter extract
Combine water and meringue powder in in mixing bowl. Whipe at high speed until peaks form. Add 4 cups of sugar one at a time, beating at low speed after each addition. Alternately add shortening and remaining sugar. Add salt and flavorings. Beat at low speed until smooth. Recipe m
CHOCOLATE SMUNCHIES
Adapted from source: Exchanges for All Occasions by Marion Franz 1993 edition
From: Velma
1 (4-serving size) pkg Sugar-free instant chocolate pudding
2 cups fat free milk
3 cups peanut butter
70 graham cracker squares
Low-cal whipped topping
MY NOTE: The first time you might want to use just part of the pudding for smunchies. Some whipped topping recipes and mixes freeze OK for a few days but haven't tested any longer than a week.
Mix chocolate pudding according to directions on package using fat free milk. Cool thoroughly. Mix peanut butter with cooled pudding. Drop 1 Tbsp. onto 1 square graham cracker. Place (1 Tbsp ?) low-calorie whipped topping on top of pudding mixture, cover with second graham cracker square. Freeze until ready to use.
Makes 35 servings
Each serving: 200 calories, 1 starch, 1 med. fat meat, 1 fat 17 grams
carbohydrate, 8 grams protein, 12 grams fat, 142 mg sodium
TIP: SNACKS FOR KIDS:
Risa G.: A good snack is any kind of fruit smoothie drink that you can make in the blender. Yogurt, fruit, ice cubes and wiz in the blender until smooth.
Also, I have been making pita chips for years (since 1980). I used to use up old pita bread and make chips when I couldn't afford to buy bags of them in college. I used to spread them with some butter or olive oil and then sprinkle on some Italian seasoning or some parmesan cheese. I put them in the toaster oven (now the oven) for a few minutes just until golden. They went over big in college with all my friends. Something like that would be good with a dip or with salsa.
BANANA NUT MUFFINS
Source: Canadian Living magazine, March, 1995 Presented in article by Shannon Ferrier, Tamara Shuttleworth
Makes 12 muffins
3 medium-large bananas (1 cup mashed)
1 cup low-fat plain yogurt
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 2/3 cups all-purpose flour
2 tsp baking soda
1/2 cup walnuts, chopped (or raisins)
In large bowl, use fork to mash bananas. Measure to make sure you have 1 cup. Add yogurt, brown sugar and oil; combine with fork.
In separate bowl, stir together flour and baking soda; add flour mixture and walnuts to banana mixture and stir just until blended. (Batter may be lumpy.) Spoon batter into greased muffin cups.
Bake in 400 degree F oven for 15-18 minutes or until golden brown. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
Makes 12 muffins
Source: Canadian Living magazine, March, 1995 in article by Shannon Ferrier, Tamara Shuttleworth
BET YA THOUGHT IT WAS CHOCOLATE PUDDING
From: Risa G.
Makes 2-4 servings
1 cup soft tofu (drained) plus 1 to 2 Tbsp. soy milk
1 banana
1 Tbsp. peanut butter
1 Tbsp. carob powder
1 Tbsp. grain coffee or instant coffee
3 Tbsp. honey
2 Tbsp. sunflower seeds
Sliced almonds
Carob shavings or chopped carob chips
Combine first 6 ingredients and mix in blender on low speed until smooth. Scoop into a bowl, add sunflower seeds and mix. Top with sliced almonds. Shave carob or chop carob chips and place on top. Set in freezer or refrigerator to chill.
BLACKBERRY JAM BARS
From: Kate
1/4 cup plus 3 tablespoons butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats, uncooked
3/4 cup blackberry jam
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer; set aside.
Combine flour, baking soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top.
Bake at 400 degrees F for 30 minutes. Cool and cut into bars.
PURE FRUIT COOKIES
Source: Paula Davidson
3 medium-size ripe bananas
1/3 cup cooking oil
1 tsp vanilla
1/8 tsp salt
1 1/2 cup uncooked rolled oats
1/2 cup uncooked oat bran
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots, and raisins)
1/2 cup chopped walnuts, almonds or pecans
Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth. Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake for 20-25 minutes or until bottom and edges of cookies are lightly browned. Transfer cookies onto wire rack to cool completely. Store in refrigerator.
Makes 2 dozen
Per cookie: 105 calories, 2 g protein, 5 gr fat,
14 g carbohydrates, 14 g sodium, 0 mg cholesterol
WHIPPED CREAM FROSTING
From: CL
Makes 7 1/2 cups of icing
2 cups solid vegetable shortening*
2 lbs. confectioner's sugar (8 cups)**
1/2 tsp. salt
1 to 2 tsp. clear vanilla (or your favorite flavoring)
6 to 8 oz. heavy (whipping) cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and heavy cream, blend on low speed until moistened. Beat at high speed until fluffy.
*I recommend Snowdrift brand shortening if it is available in your area...otherwise, Crisco will do.
**Use a pure cane confectioners sugar, such as Domino brand. It will say so on the front of the box.
HENRIETTA'S SPICY FRIED CHICKEN
From: Karen, Nanaimo, B.C.
Source: Best Recipes, April, 1996
Makes 6 servings
1 tsp black pepper
1/2 tsp poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon ground cayenne pepper
1/4 teaspoon dry mustard (optional)
1 (2 to 3 lb) frying chicken, cut up
1/4 cup all-purpose flour
2 1/4 teaspoons garlic salt
1/2 teaspoon salt
1/4 teaspoon celery salt
1/3 cup vegetable shortening
In bowl, combine black pepper with poultry seasoning, paprika, cayenne pepper, and dry mustard. Rub mixture on chicken, coating evenly.
In plastic bag, combine flour with garlic salt, salt, and celery salt. Add chicken, a few pieces at a time. Shake to coat.
Heat shortening to 340 degrees F in electric skillet or on medium heat in large heavy skillet. Add chicken. Fry 30 minutes, turning every 10 minutes. Increase heat to 335 degrees F for electric skillet or medium high for heavy skillet. Fry chicken 5 minutes longer, or until chicken is no longer pink at the bone.
TOFU SMOOTHIE
1 banana
1/2 cup sliced strawberries or stone fruit (whatever's in season or cheap)
1/2 cup non-fat yogurt
1/4 cup soft tofu
3 dashes each: ground ginger, cinnamon, nutmeg
1/2 tsp vanilla extract
Blend all ingredients together until smooth.
SWEET MARIE BARS
From: Karen, Nanaimo, B.C.
Source: Eaton's Great Canadian Recipe Challenge 1993
Makes 36 bars
1 cup corn syrup
1 cup brown sugar
1 cup peanut butter
4 cups Rice Krispies (or generic brand)
1 cup peanuts
1 (6 oz) pkg chocolate chips
1 (6 oz) pkg butterscotch chips
Combine and cook corn syrup, brown sugar and peanut butter in a microwave for 2 minutes, until melted. Stir and microwave another 2 minutes.
Add cereal and nuts and spread in a pan.
Melt both kinds of chips together and spread over top of mixture in pan.
ANGEL HAIR TOMATO BASIL TOSS
Source: Recipe on back of 1 lb. box Creamette brand angel hair pasta, Creamette/Borden, Inc.
Makes 4 to 6 servings
1/2 cup olive oil (or less)
2 garlic cloves, minced
1/4 cup sliced green onions
3 large tomatoes, peeled and diced
2 tbsp chopped fresh basil
1 tsp salt
1/4 tsp coarsely ground black pepper
1/2 lb uncooked angel hair pasta
Grated Parmesan cheese (for serving)
VARIATIONS:
6 slices cooked, crumbled bacon
or 1 cup chopped cooked ham
or 1 cup chopped cooked chicken
or 1 cup chopped cooked turkey
In large skillet, heat oil. Add garlic and green onions, stir-fry for one minute.
Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently.
Prepare pasta according to package directions; drain.
Toss tomato mixture with hot pasta, adding any cooked meats at this time. Serve immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers.
LINGUINE AND SPINACH A LA LESLEY WILSON
(aka "Pasta on the Fridge")
Source: George R. McTyre
"We call this "Pasta on the fridge" only because that's where we stuck the recipe from Lesley so we wouldn't lose it!"
1 cup sliced carrot
1 cup chopped onion
1 cup sliced celery
1 (8 ounce) package linguine, broken into 1-inch pieces
2 Tbsp. butter
3 cups chicken stock
1 clove of garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
Grated Parmesan cheese (for serving)
Saute carrot, onion and celery in butter until crisp-tender.
Add linguine and cook until pasta begins to brown.
Add chicken stock and garlic. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the liquid is absorbed.
Place spinach in top of pasta and cover and simmer 5 minutes more. Serve immediately with grated Parmesan cheese, wine and crusty bread!
BAKED RICE WITH SOUR CREAM, CHILES AND CORN
Source: Bon Appetit magazine, August 1989
Makes 8 servings
BAKED RICE WITH SOUR CREAM, CHILES AND CORN
Source: Bon Appetit magazine, August 1989
Makes 8 servings
2 Poblano peppers
2 cups water
1 1/2 teaspoons butter
1 teaspoon salt
1 cup rice
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons chopped onion, divided use
1 clove garlic, minced
3/4 cup whole kernel corn, drained if canned
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 1/4 cups grated white cheddar cheese (9 oz)
Char chiles over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Chop chiles.
Bring water to boil in heavy medium saucepan. Add butter and salt. Mix in rice. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Transfer rice to large bowl and cool, fluffing occasionally with fork.
Butter 8-cup shallow baking dish.
Heat vegetable oil in heavy medium skillet over medium heat. Add 1/4 cup onion and garlic and saute until onion is translucent, about 5 minutes.
Add chopped chilies to the skillet and saute 1 minute. Mix chili mixture and corn into rice.
Combine sour cream, cilantro and remaining 2 tablespoons onion in a small bowl. Add to rice and mix well. Stir in cheese. Transfer rice mixture to prepared dish.
TO MAKE AHEAD:
Can be prepared 1 day ahead. Refrigerate. Let stand 1 hour at room temperature before continuing.) Preheat oven to 325 degrees F. Bake rice until sides are light brown and mixture is heated through, about 25 minutes.
CHOCOLATE SORBET
Source: Bon Appetit Light and Easy
Makes 4 Servings
2 cups water
3/4 cups sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill.
Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm. (Can be prepared 3 days ahead.)
LEMON VODKA SORBET
Source: rec.food.cooking, Jack and Kay Hartman
" I started by making the lemon sorbet from Cook's Illustrated. They claim that it is a sorbet that can be put together, frozen, and eaten quickly because they don't make a cooked syrup that needs to cool before freezing. I made the sorbet and tasted it. It was awful so I decided to make the lemon sorbet in Julia Child's The Way to Cook. I've made her orange sorbet before and liked it very much. Julia makes a cooked syrup. I made the syrup and cooled it overnight. After work the next day, I froze the Julia Child sorbet. (Actually Jack froze it while I continued cooking.) I tasted it. It was pretty good. I pulled the Cook's Illustrated sorbet from the freezer so we could do a side by side tasting. For some reason, the Cook's Illustrated sorbet had developed a much improved flavor during its 24 hours in the freezer. This makes no sense to me, but there you have it. In the end, I served the Cook's Illustrated sorbet. Here is the recipe:"
2 teaspoons grated lemon zest
1/2 cup fresh-squeezed juice
1 1/2 cup cups cold water
1 1/4 cups sugar
1 tablespoon vodka
1. Prepare fruit juice. Combine fruit juice, sugar, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (To speed the chilling process in step 3, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) [I did not do the double bowl thing.] Rub finger along bottom of bowl to see if sugar has dissolved.
2. Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees F. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
4. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
CHOCOLATE BANANA POPS
From: Kate
Makes 10 pops
2 cups cold skim milk
1 (4 serving size) pkg.Jello chocolate flavor sugar-free instant pudding and pie filling
1 cup Cool Whip Lite Whipped Topping, thawed
1/2 cup mashed bananas
Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in whipped topping and banana. Spoon about 1/3 cup into each of ten (5 oz.) paper cups. Insert wooden/plastic spoon or stick into each for handle. Freeze until firm, about 5 hours. To serve, press firmly on bottom of cup to release pop.
Makes 10 pops
From: Kate
CHOCOLATE ECLAIR DESSERT
From: CL
2 pkgs. (4-serving size each) French Vanilla instant pudding*
1 large container Cool Whip, thawed
1 box graham crackers
Chocolate Topping (recipe follows)
Mix pudding according to directions. When set, fold in Cool Whip. Set aside.
Place whole graham crackers on bottom of 12x8-inch baking dish. Cover well. Pour 1/2 of the pudding mixture over crackers. Add another layer of graham crackers, then rest of pudding. Add 3rd layer of crackers, then chocolate topping.
Chocolate Topping:
1/2 bar German Chocolate
3 tbsp. butter
3 tbsp. milk
1 tbsp. light karo syrup
1 1/2 cups sifted powdered sugar
Heat over low temperature until chocolate melts. Stir well. Remove from heat. Add powdered sugar. Refrigerate. Best if left to refrigerate a few hours before serving.
*Different flavors of pudding may be used and layered separately.
FRUIT DIP
1 (6 oz) can frozen orange juice concentrate
1/2 to 1 cup sour cream
2 pkg. (4-serving size each) instant vanilla pudding
orange juice can filled with milk
Combine all above ingredients in bowl and beat until mixture starts to thicken. Refrigerate.
Slice a pineapple in half and scoop out insides. Just before serving, place dip into center of each half of pineapple. Serve with slices of fruit.
FRUIT-STUFFED CHICKEN LEGS
Makes 3 servings
1 (about 1 lb) pkg fresh whole chicken legs
3/4 cup seasoned bread stuffing mix
3 tbsp orange juice
2 tbsp raisins
2 tbsp chopped dried apricots
1 tbsp butter, melted
Ground cinnamon
1 tbsp apricot or peach preserves
Combine orange juice, fruits and butter with stuffing mix, blend until stuffing is thoroughly moistened.
Carefully work fingers between the skin and meat of each chicken leg to form a pocket. Place stuffing under the skin. Arrange stuffed legs in a 9x9-inch baking dish, sprinkle lightly with cinnamon.
Bake uncovered at 375 degrees F for 1 hour. Brush with preserves during the last 10 minutes.
Try doing the same thing with a whole chicken Adjust cooking time.
WORLD'S BEST STUFFED CABBAGE
From: MB
Here is one of my Grandmother's recipes, it's the best!
1 to 2 heads cabbage
1 onion, chopped
Salt, pepper, garlic salt and paprika
10 to 12 gingersnap cookies
1 can sauerkraut
2 lbs ground beef
1 egg
1/4 cup uncooked rice
16 ounces tomato sauce (or as needed)
1/2 cup raisins
Juice from 2 lemons
Brown sugar (as needed)
Boil cabbage in a pot of water to soften the leaves (you may have to return the cabbage to the boiling water in order to sufficiently soften the inner leaves). After peeling the leaves off the head, shave off the bulky stem on the back of each leaf.
Saute onion in a small amount of oil, in a deep pot. Season the onion with salt, pepper, garlic salt and paprika. Add gingersnaps and sauerkraut to the pot.
Add 1-2 tsp. salt, egg, and rice to the ground beef and mix. Put a small amount of meat onto cabbage leaf. Fold the bottom leaf up over the meat, sides in and top over. The meat expands, so don't over stuff. Continue filling all of the leaves until all meat is used.
Put the cabbage packages into pot. Pour tomato sauce over top, may use more if needed to cover more thoroughly, I do! Sprinkle raisins on top. Bring to a simmer.
To the juice of two lemons, add brown sugar until you get a taste that is neither too sweet nor to sour. Add this to the pot, and cook for 2 hours on low heat. Enjoy!
FLUFFY YOGURT PANCAKES
From: Kate
2 egg yolks, whisked
1 cup plain yogurt
3/4 cup flour
1 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
1/4 cup butter or margarine, melted
2 egg whites, beaten stiff
Combine egg yolks and yogurt in bowl with dry ingredients. Stir in melted butter. Fold in beaten egg whites. Cook on a hot griddle.
ITALIAN BAKED FRITTATA
From: Kate
1 cup broccoli flowerettes
1/2 cup sliced mushrooms
1/2 red bell pepper, cut into rings
2 green onions, sliced into 1-inch pieces
1 tablespoon butter or margarine
8 eggs
1/4 cup Dijon mustard
1/4 cup water
1/2 teaspoon Italian seasoning
1 cup shredded Swiss cheese
In 10-inch oven-proof skillet, over medium-high heat, cook broccoli, mushrooms, red pepper and scallions in spread until tender-crisp, about 5 minutes. Remove from heat.
In small bowl, with electric mixer at medium speed, beat eggs, mustard, water, and Italian seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetables.
Bake at 375 degrees F for 20 to 25 minutes or until set. Serve immediately.
