October 3, 2005

Recipe Requests
Shared Recipes, Crafts and Hints
    Reusable Microwave Potato Pouch (Marianna van Erp)
    Coconut Macaroons (Tammy in Yucaipa)
    Angel Macaroons (Sue Vanselow)
    Chewy Coconut Cookies (Ruth Justice)
    Powdered Sugar (diabetic) (Ruth Justice)
    Brown Sugar (diabetic) Ruth Justice
    Red Lobster Cheddar Cheese Biscuits (various)
    Tangy Lemonade Pie (Chris in NM)
    Baked Peach Pancakes (Sassy)
    Slow Cooker Spaghetti and Meat Sauce (Chris in NM)
    Popcorn Goblin Gorp (Ms. Magnolia)
    Wilma's Green Tomato Pie (Sue Vanselow)
    Low Carb Chicken Tetrazzini (Treva)
    Sicilian Pasta with Tuna (Cara)
Watkins Recipe
    Carrot Cake with Black Walnut Frosting
Recipe of the Week
    Neapolitan Cookies and More
Gardening with Gary
    Rhubarb
Forum Recipe
    Clem's Green Chile Apple Pie T&T (Chris in NM)
Restaurant Recipe
    Golden Eagle Restaurant Shrimp Pernod
Question of the Week
Other Recipes
    Spiced Ham Ball
    Date-Coconut Balls
    Cherry Mincemeat Salad
    Corned Beef Casserole
    Elephant Ears
    Canyon Country Chicken
    Plantation Pork Chops (crock pot)
    Baked Potato, Sour Cream and Bacon Soup
    Pumpkin Apple Cider Bread
    Pecan Pie Breakfast Squares

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The newsletter will, once again, go out every Monday instead of Friday.

Thanks to all who sent notes of encouragement after my computer crash last week! I appreciate your patience.

We have more than 1,600 recipes and are adding more daily at Gifts From Your Kitchen. Find food gifts from your kitchen for all occasions. There is a large collection of jar gifts here also.

Recipe Requests

For the Laura Bush's Cowboy Cookies, don't you think it would make more than just 3 dozen cookies? ~ Deb

*****

Does anyone know exactly what kind of yogurt the McDonalds parfait is made with? Thanks. ~ Shannon

*****

I am looking for a recipe for "monkey cake." Yes it is a real thing..........

I have found several versions on line but they seem to vary greatly. If anyone has history and a basic recipe please post or send directly to me: (address deleted). I live in Costa Rica - land of bananas and would love to make this cake a staple for my family. Thanks. ~ Deanna

*****

Does anyone know how I could go about getting a list of all foods that are high in fiber? Thanks in advance for you help. ~ Dorothy

*****

I have some dried cherries...don't remember now why I bought them, but would like to use some way. Does anyone have ideas? ~ Linda, Maryville, TN

Shared Recipes, Crafts and Hints

Baset has posted a reply to topic "Has anyone mastered Chili con Queso yet??!!"

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1165&forum_id=1&jump_to=1722#p1722

Rita has posted a reply to a request for No Bake Fruitcake

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1358&forum_id=88

Cuteascountry_Shortcake has posted a reply to a request for Peach Dumplings

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1362&forum_id=88

Phyllis has posted a reply for a request for Red Lobster Biscuits.

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1462&forum_id=88

Mal has posted two replies to the request for Stuffed Peppers

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1107&forum_id=88

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1105&forum_id=88

Blue Danube has posted a reply for a request for Baked Potato Soup

http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=1102&forum_id=88

*****

for Sharon of Los Gatos CA from Marianna

Helpful Bake Potato Hints:

Reusable Microwave Potato Pouch

Sew a reusable microwave potato pouch. Take two 9-inch squares of 100% cotton broadcloth (for the outside of the pouch) and two 9-inch squares of 100% cotton flannel (for the lining). Sew squares together on three sides, leaving one side open. This pouch absorbs moisture when the potato is cooking in the microwave and prevents the potato skin from shriveling.

http://www.dairycouncilofaz.org/news/outdoor_rv.htm

*****

This is for Becki who was looking for a coconut macaroon with no flour or sugar. I found a recipe at http://www.locarbluxury.com. It uses no flour and Splenda. Hope this helps. They have a lot of other wonderful recipes too. ~ Tammy in Yucaipa.

*****

for Becki from Sue Vanselow

Angel Macaroons

1 (16 ounce) package one step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Mix the cake mix, water, extract on low for 1 1/2 minutes. Fold in coconut. Drop by teaspoon on parchment lined baking sheet. Bake for 10 - 12 minutes at 350 degrees F. Remove paper with cookies to wire rack to cool.

*****

Becki was looking for a coconut macaroon recipe. I've also included the recipe for Powdered Sugar and Brown Sugar for a diabetic. ~ Ruth Justice

Chewy Coconut Cookies

1 cup butter, softened
3/4 cup sugar (can use sugar substitute, Splenda for Baking
    or Equal)
3/4 cup firmly packed brown sugar (Sugar Twin makes a
    substitute)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved

Heat oven to 350 degrees F.

Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

TIP: Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they're likely to stick together. Keep soft or chewy cookies separate from crisp ones. Makes 5 dozen cookies.

Powdered Sugar

Preparation Time 5 minutes - Makes 1/2 cup

3/4 cup SPLENDA Granular
2 tablespoons cornstarch

Place ingredients in blender jar. Cover and blend until SPLENDA Granular is a very fine powder. Use instead of powdered sugar for garnishing cakes and pastries.

Brown Sugar

This recipe is designed to help you replace brown sugar in your dessert recipes. Makes: enough to replace 1 cup standard brown sugar.

1 cup SPLENDA No Calorie Sweetener, Granular
1/4 cup Sugar-Free Maple Syrup (made with SPLENDA
    Brand Sweetener)

Pour ingredients into a small mixing bowl and mix well. Use as brown sugar in your favorite baked recipes where brown sugar is required. Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).

*****

Hi! This is for Del Owens who requested a recipe for Red Lobster's Cheddar Cheese Biscuits. I don't have the recipe, but they get their biscuits already frozen from Schwan's, so you can get them as well. If you don't have a Schwan's route driver, you may be able to order them on-line. Our family loves them! ~ Cindy in Las Cruces

*****

This identical recipe, from various sources, came from Coni Sue, Jim in Rochester, NY, Donna, Joan Maggs, Julie Shaw, Rachel, and Alice

Red Lobster Cheddar Cheese Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine , melted
1/4 teaspoon garlic powder

Heat oven to 450 degrees F.

Mix first three ingredients until a soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake for 8 or 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cooking sheet.

*****

This information is for Del Owens regarding the Red Lobster Biscuits. I don't know where you live but I think you should be able to get Betty Crocker's Bisquick Complete Mix (Cheddar Cheese flavor) pouch in your favorite market in the baking good's aisle. This tastes just like Red Lobster's biscuits to me. It is so simple to use as all you do is add water and mix. I like the fact that it makes 6 biscuits and that is adequate for my husband and myself. I hope this helps you. ~ Happy in Arizona

*****

Del Owens was asking about recipe for Red Lobster Biscuits .
I don't remember where I got these but hope this is what he is looking for. ~ Bonnie

Red Lobster's Cheese Biscuits

2 cups Bisquick
1/2 cup cold water
3/4 cup grated Cheddar
2 tablespoons butter
1/4 teaspoon garlic salt or powder
1/2 teaspoon parsley flakes
1/4 teaspoon Italian seasoning

Heat oven to 450 degrees F. Mix Bisquick, water and cheese. Drop by large spoonsful onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.)  Serve hot.

*****

These are fantastic and an almost perfect clone. Bisquick also makes a small biscuit package in different flavors that makes the same thing. ~ Sharon

Red Lobster Biscuits

2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup finely shredded medium sharp Cheddar cheese

Topping:
1/2 teaspoon garlic powder
1 teaspoon dried parsley, crushed
1/4 cup butter or margarine, melted

Heat oven to 450 degrees F. Grease a cookie sheet well.

Combine baking mix, milk and cheese. Stir to form a soft dough and beat with a wooden spoon for about 30 seconds. Drop by spoonfuls onto cookie sheet to form 8 biscuits. Smooth tops and sides of biscuits by pressing with fingers. Bake 8 to 10 minutes, until light brown.

Stir garlic powder and parsley into melted butter. Brush over hot biscuits. Makes 8 biscuits.

*****

This is for Del Owens who was looking for Red Lobster cheddar biscuits. My family also enjoys these, so we make them often - very easy to do. Hope you like them. ~ Tammy in Yucaipa

Red Lobster Style Cheddar Biscuits

1/3 cup shortening
1 3/4 cups all- purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese

Butter Topping:
1 stick butter
1/2 teaspoon garlic powder ( not garlic salt)

Heat oven to 450 degrees F. Cut shortening into flour, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk to make a soft dough. Add cheddar cheese and mix until evenly distributed. Drop dough by spoonfuls onto greased cookie sheet. Bake until golden brown, 10 to 12 minutes. While biscuits are in oven.

Prepare butter topping. In a saucepan or microwave, melt butter together with the garlic powder. When biscuits are done. Immediately brush with butter topping. Serve warm. Makes about 1 dozen.

*****

In response to Del Owen�s request for Red Lobster biscuits. This came from a Texas cookbook; hope it is what you are looking for. ~ Ms. Magnolia

Tina�s Yummy Red Lobster Biscuits

2 1/2 cups Bisquick
1 cup shredded sharp Cheddar cheese
1 cup half and half
2 tablespoons shortening

Mix all ingredients together. Spoon onto a greased cookie sheet. Bake at 350 degrees F until brown.

While biscuits are baking, mix together the following:

Garlic Butter:
1 cup melted butter
1 tablespoon garlic powder
1 tablespoon parsley

Remove biscuits from oven. Using a pastry brush, brush tops of biscuits with garlic butter.

Your family and friends will beg you to make these for them. Enjoy!

*****

To the person wanting the biscuits from Red Lobster...give me your e-mail address and I will send it to you...mine is tucker@camasnet.com ~ Sue Tucker

*****

Del Owens wanted a recipe for Red Lobster cheddar
cheese biscuits, he can try these. ~ Ruth Justice

Cheddar Bay Biscuits

4 cups baking mix (Bisquick or other)
3 oz Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10 to 12 minutes, or until golden brown.

Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven. Makes 20 biscuits.

*****

Here is a wonderful recipe for a pie that is not baked. It is great for warm weather! We had some last weekend at the Grandparent's Day dinner at our Moose Lodge. Yum! Enjoy! ~ Chris in NM

Tangy Lemonade Pie T&T

Shared with recipegoldmine.com by Chris in NM

Source: from a good friend

1 (3 ounce) package sugar free lemon gelatin -
    she used regular
1 (8 ounce) package reduced fat cream cheese, cubed -
    she used regular
1 3/4 teaspoons sugar free lemonade drink mix - Crystal Light -
    or any lemonade drink mix
1 (8-inch) graham cracker crust - can use reduced fat
6 tablespoons Cool Whip - can use reduced fat

Prepare gelatin according to package directions. Refrigerate until almost set. Transfer to a blender or food processor. Add the cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

*****

Baked Peach Pancakes

Shared with recipegoldmine.com by Sassy

1/4 cup butter or margarine
1 cup Original Bisquick mix
3/4 cup milk
4 eggs
1 1/2 cups frozen or canned sliced peaches, drained
1/4 cup granulated sugar
1/4 teaspoon cinnamon
Vanilla ice cream, if desired

Heat oven to 400 degrees F.

Place 2 tablespoons butter or margarine in each of two 9-inch pie plates. Heat in oven until melted.

Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter. Bake 20 to 25 minutes or until puffed and golden brown.

Top with vanilla ice cream, if desired.

*****

Slow Cooker Spaghetti and Meat Sauce

Shared with recipegoldmine.com by Chris in NM

This is my recipe for spaghetti sauce I have made time and again. My 16 year old granddaughter says it is awesome! She asked for the recipe so she could make it at home instead of the one they usually make! LOL Sometimes I don't use the bay leaf, though. It's up to the cook. This is a combination of several recipes that I tried till I found a combination we really liked. This makes a lot, so I usually freeze 1/2 of it. It actually fills our 6-quart crock pot!

1 1/2 pounds browned ground beef
8 ounces or 1/2 package mild ground Italian sausage,
    browned with ground beef
8 Roma tomatoes, fine diced (you may want to use more) OR
    1 (28 ounce) can whole Italian style tomatoes, cut up
    and undrained
1 package fresh mushrooms, sliced (you may use
    canned, drained)
1 large onion, finely diced
1 large green bell pepper, finely diced
1 large red bell pepper, finely diced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato puree
2 to 3 (8 ounce) cans tomato sauce
1 cup dry red wine
1 1/2 teaspoons minced garlic
2 teaspoons sugar - this is essential!
2 teaspoons dried Italian seasoning, crushed
1/8 - 1/4 teaspoon ground black pepper - or to taste
1 bay leaf
12 ounces dried pasta, cooked and drained
Shredded Italian cheese - I use Asiago

Brown ground beef and sausage till browned in large skillet. Meanwhile, combine remainder of ingredients, minus the pasta, in crock pot. Cover and cook on HIGH heat till meat is browned. Add browned meat and cover; turn crock pot to LOW and cook on low heat for 8 to10 hours. Or you may cook on HIGH heat for 4 to 5 hours. Remove bay leaf and discard. Pass pasta and sauce and cheese. Enjoy!

*****

Popcorn Goblin Gorp

Shared with recipegoldmine.com by Ms. Magnolia

2 1/2 quarts popped corn (1/2 cup unpopped kernels)
2 cups mini size pretzels
2 cups raisins
1 cup salted peanuts
1 cup plain M & M�s
1 cup candy corn
1/2 cup sunflower meats
1 cup pecans or walnuts

In large bowl, combine all ingredients; toss gently. Great for a Halloween Treat!

*****

My oldest brother always asked for a green tomato pie for his birthday and my mother was quick to make it if he would bring her the green tomatoes. There is always a way a mother can see her children on their birthday and this is how she got my oldest brother over on his birthday.

Wilma's Green Tomato Pie

Shared with recipegoldmine.com by Sue Vanselow

6 or 7 peeled and cored green tomatoes
4 tablespoons cider vinegar
1 cup granulated sugar
2 tablespoons tapioca
1/4 teaspoon salt
Pastry for a 9 inch two-crust pie
2 tablespoons butter

Slice tomatoes very thin into mixing bowl. Sprinkle with vinegar, combine sugar, tapioca, and salt. Fold into tomato slices. Pour into pie crust and dot with butter, cover with top crust and seal edges. Bake at 450 degrees F for 15 minutes, then at 350 degrees F for 30 to 45 minutes depending on your oven.

Serve warm with ice cream or cool with a good Cheddar cheese.

*****

Low Carb Chicken Tetrazzini

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.

2 cloves garlic
2 teaspoons olive oil
4 cups sliced zucchini (4 to 5 small)
1 teaspoon dried mint or basil, crushed, or
    1 tablespoon snipped fresh mint or basil
1/4 teaspoon salt
1/8 tsp pepper
2 tablespoons finely shredded Parmesan or Romano cheese

In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.

Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally.

To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using).

Makes 6 servings.

*****

Sicilian Pasta with Tuna

Shared with recipegoldmine.com by Cara

2 ounces linguine fini (thin linguine pasta), or pasta as desired
1 (16 ounce) jar green and black olive pasta sauce
1 (6 ounce) can solid white tuna in oil, drained and flaked

Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs. Drain well.

Meanwhile heat tomato sauce in a medium saucepan, stirring occasionally. Add tuna; simmer about 2 minutes to blend flavors. Spoon over pasta; toss to mix and coat.

Watkins Recipe

The absolute BEST spices and pantry items come from
Watkins. Browse our on-line catalog.

Carrot Cake with Black Walnut Frosting

Cake:
1 cup/250 ml. granulated sugar
3 eggs
2/3 cup/160 ml. Watkins Original Grapeseed Oil
1 teaspoon/5ml. Watkins Vanilla
1 1/2 cups/375 ml. all-purpose flour
2 teaspoons/10 ml. Watkins Cinnamon
1/2 teaspoon/2.5 ml. Watkins Ground Cloves
1/2 teaspoon/2.5 ml. Watkins Nutmeg
1/2 teaspoon/2.5 ml. Watkins Allspice
1/2 teaspoon/2.5 ml. salt
1 teaspoon/5 ml. Watkins Baking Powder
1 1/2 teaspoons/7.5 ml. baking soda
2 cups/500 ml. finely-grated carrots
1 cup/250 ml. walnuts, chopped

Frosting:
1 (8 ounce/227 g) package cream cheese
1/3 cup/80 ml. butter (room temperature)
2 1/2 cups/625 ml. powdered sugar
1/2 teaspoon/2.5 ml. Watkins Black Walnut Extract or
    another flavoring (butter pecan, butter nut)
1/2 teaspoon/2.5 ml. Watkins Vanilla Nut Extract

Heat oven to 350 degrees F/180 degrees C. Spray two 8- or 9-inch/20- or 23-cm round pans (2 inches/5 cm high) with Watkins Cooking Spray and dust with flour.

Combine sugar, oil and eggs and beat for one minute. Mix in vanilla. Mix in all remaining ingredients except carrots and nuts. Beat about one minute. Fold in carrots and nuts. Pour into pans and bake for 30 minutes.

Beat butter, cream cheese and extracts until smooth. Add powdered sugar, 1/2 cup/125 ml. at a time and beat until frosting reaches a spreading consistency. Frost between layers and on top of cake.

Makes 12 servings.

Try this...Add golden raisins or pineapple, if desired. - Substitute 2 cups shredded zucchini in place of the shredded carrots.

For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

Shared by Cara

Recipe of the Week

You can tell that we had fun with these cookies. We made Neapolitan Cookies�but with one part chocolate, one part almond, and one part cherry�but think of it as a method, not a recipe. By changing flavors and colors, you can make any combination you desire. Use your imagination. Make circles, stripes, swirls, or squares.

These make great kids cookies, great holiday cookies, and great party cookies.

How to Make Neapolitan Cookies

You can make a variety of shapes, colors, and flavors with this basic recipe--from shamrocks to Christmas cookies. In the accompanying pictures, we made tri-colored cookies with chocolate, almond, and cherry doughs.

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs

2 ounces unsweetened chocolate (optional)
flavors and extracts (your choice)
food colors (your choice)

1. In a medium bowl, whisk the flour, baking powder, and salt together.

2. Cream the butter and sugar together. Add the eggs, one at a time, beating until smooth. Continue beating until the mixture is light and fluffy. Add the dry ingredients in two parts, mixing after each. Mix just until combined.

3. Divide the dough into two, three, or four parts depending on how many different doughs you choose to make.

For the chocolate dough:

For one half of the dough, melt two ounces of chocolate. For one fourth of the dough, melt one ounce of chocolate. While still warm, work the chocolate into the dough until uniform.

For flavored and colored doughs:

Add four or five drops of food coloring in each one fourth or one third part. Add 1 teaspoon vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint, 1 teaspoon cherry, 1 teaspoon strawberry, or other extracts to the dough and mix in.

4. Form the dough into cylinders, squares, or layers�a separate color or flavor for each. Refrigerate until firm.

5. Cut the dough into 1/4-inch thick slices. To form a cloverleaf shape, cut each colored cylinder separately but gently press the different colored discs together on the cookie sheet. Bake on ungreased cookies sheets at 350 degrees F for ten to twelve minutes or until the cookies are nearly firmed and very lightly browned. Do not over bake. Cool on wire racks.

Baker�s note: Nuts or fruit can be added to these cookies. Maraschino cherry pieces could be added to the pink dough and almond bits to the almond dough.

Baker�s note: It�s easy to shape refrigerator cookies with waxed paper. To make true checkerboard cookies, you need four layers�not three. Make a rectangle with four layers. Then cut the rectangle longitudinally into four new layers. Layer them back together so that the colors alternate and cut slices across the rectangle. (It�s easier to do than to describe.)

Cook's Tip

An easy way to determine the volume of a baking pan is to measure the number of cups of water it takes to fill the pan.

Gardening with Gary

Lynn writes~
I have access to all of the rhubarb I would ever want. With fall setting in, how do I tend to these rhubarb plants to ensure that I have a bumper crop in the spring?

It is suggested that rhubarb be divided at 3-6 year intervals. Early next spring, as soon as the soil can be dug, dig and divide the rhubarb just before new growth starts. Divide the plants into pieces that have one or more vigorous buds. Replant in soil well-worked with compost or peat moss and enriched with about a cup of 5-10-10 or apply 10-10-10 using about a half cap per plant. Plant the buds 4-6" deep. Remember, rhubarb thrives in full-sun [not hot] and moderately well-drained conditions. Make sure the planting site is well-drained and rich in organic matter. Plant on the East side of your house where it gets only morning sun, or where it can get filtered shade during the heat of the day. It is best not to fertilize after June.

Forum Recipes

Clem�s Green Chile Apple Pie T&T

Posted by Chris in NM Tuesday Sep 27th, 2005 02:13 pm

Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.

6 green chiles, roasted, peeled, seeded and chopped
    OR 1 (4 ounce) can, drained
6 �8 medium size tart apples, peeled and quartered, cored
    and cut in 1/2-inch thick slices
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.

Place oven rack at it�s lowest position and heat oven to 425 degrees F.

Roll out 1/2 pastry dough and gently fit into pie plate; trim edges, leaving a 1-inch overhang. Spoon filling into lined plate. Dot with butter.

Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water. Cut leaves or little apples with remaining dough and decorate top of piecrust.

Bake 40 to 50 minutes or until apples are tender and crust is golden brown. If crust browns too much near end of baking time, cover loosely with foil. Serve warm or at room temperature.

Makes 1 pie or 8 servings.

Restaurant Recipe

Golden Eagle Restaurant Shrimp Pernod

Source: Chef Patrick Tombelaine, Golden Eagle Restaurant, Phoenix, Arizona

16 to 20 shrimp
1 cup mushrooms, sliced
8 shallots, chopped fine
1 clove garlic, finely diced
1 ounce Pernod
1 cup brown sauce (1 Knorr Swiss-Hunter Sauce)
1/4 cup heavy cream
Cooked rice pilaf or fettuccine

Make brown sauce and set aside.

Melt enough clarified butter to cover the bottom of a heavy heated skillet and saut� together shrimp, garlic, shallots and mushrooms, stirring constantly.

When shrimp have turned red in color, add Pernod and cook slightly.

Put the brown sauce and cream in with the shrimp and stir until well blended.

Serve with rice pilaf or fettuccine.

Serves 4.

Question of the Week

Your items are great for food storage but in case of a real emergency, what should we use in place of real eggs? I assume that cooking oil could be used in place of butter if needed?

I wish I had a really good answer for you, Julie. I haven�t found anything that works as well as Mother Nature�s eggs. Without the eggs, the cookies won�t be as cake-like. But in a real emergency, cookies without eggs might be very good.

We�ve baked hundreds of cookies trying to find a dry substitute for eggs. The best we have found has been some of the gums, especially xanthan gum, but even then, it�s not quite as good as the real thing.

We have cookie mixes in our own emergency storage. We�ll eat them without eggs. We may have to add just a bit more water to make the batter just right. If we don�t have power, we�ll cook them over a fire like pancakes.

And yes, oil will work fine for butter. We send quite a few bread mixes to Iraq and Afghanistan. Some of our soldiers are using squeeze bottles of margarine-like spread to get more of the butter flavor. But in an emergency, they will taste great with vegetable oil.

One final note, products with whole wheat will not keep as long as white flour products. We tell people to use whole wheat products within six months but I made some bread today with a whole wheat mix that we had for over two years. The bread was great and the yeast was still potent. (The mixes are stored at about 55 degrees.) Anadama bread with its cornmeal should not be used for long term storage either.

The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda

Other Recipes

Spiced Ham Ball

1 cup boiled ham, finely chopped
2 green onions (greens only), chopped
8 ounces cream cheese
1/2 cup chopped pecans
Pinch of cayenne pepper (optional)
Fresh parsley flakes, chopped

Mix all except parsley flakes. Shape into a ball. Roll in parsley and refrigerate at least 2 hours.

Serve with crackers, preferable Wheat Thins.

Date-Coconut Balls

Yields 10 dozen.

1 (14 ounce) can sweetened condensed milk
1 1/2 cups chopped dates
1 cup chopped pecans
3 1/4 pounds coconut
1 teaspoon vanilla extract
8 ounces chocolate chips (optional)
confectioners sugar

Heat oven to 350 degrees F.

Mix all ingredients by hand. Make into balls about the size of a walnut and place on a greased cookie sheet about 2 inches apart. Bake

Cherry Mincemeat Salad

1 (3 ounce) box cherry Jell-O
1 box or bottle mincemeat (if dried mincemeat is used, follow
    directions on package for cooking)
1/2 to 1 cup chopped pecans

Follow directions for making Jell-O. Add mincemeat. Stir in pecans. Refrigerate.

When partially chilled, stir thoroughly. Return to refrigerator. Chill.

Can be cut into squares or put in parfait glasses, topped with whipped cream.

Makes 6 servings.

Corned Beef Casserole

1 (6 ounce) package macaroni
1 (12 ounce) can corned beef, chopped
1/4 pound American cheese, cubed
1 cup milk
1/2 cup chopped onion
3/4 cup buttered crumbs

Cook macaroni in salted water; drain and rinse.

Combine remaining ingredients except crumbs and alternate with layers of macaroni in a greased 2-quart casserole. Top with crumbs. Bake at 375 degrees F for 1 hour.

Garnish with parsley and sliced olives.

Serves 6 to 8.

Elephant Ears

These are a little time-consuming, but very worth your while!

1 package dry yeast
1/4 cup lukewarm water
2 cups sifted all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 egg yolk
1/2 cup milk, scalded and cooled
2 tablespoons butter
1 1/2 cups granulated sugar
3 1/2 teaspoons cinnamon
1 cup chopped pecans
1/3 cup melted butter

Dissolve yeast in lukewarm water and set aside.

Mix together flour, 1 1/2 tablespoons sugar and salt. Cut in 1/2 cup butter.

Combine egg yolk, milk and softened yeast. Add to dough, mixing well. Cover and chill at least 2 hours.

Turn dough onto lightly floured board. Punch down. Cover with a towel and let rest 10 minutes.

Roll to a 10 x 18-inch rectangle. Spread with 2 tablespoons butter.

Combine cinnamon and sugar. Sprinkle 1/2 cup cinnamon-sugar mixture over dough. Roll up as for a jellyroll. Seal edges and cut into 1-inch slices. Dip slices, one at a time, in remaining cinnamon-sugar mixture. Roll out into 18 (5-inch) rounds. Sprinkle with a few nuts, pressing nuts in gently. Place on ungreased cookie sheets, brush with melted butter and sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Bake at 400 degrees F for 12 minutes. Cool on wire racks.

Makes 18.

Canyon Country Chicken

8 chicken breasts
6 chicken legs
1 (8 ounce) bottle French dressing
1 can whole cranberry sauce
1 envelope Lipton's onion soup mix

Place chicken pieces with meaty part down in a 9 x 13-inch baking dish. Mix together French dressing, cranberry sauce and onion soup mix. Pour over all. Take at 350 degrees F for about 1 hour and 15 minutes.

Plantation Pork Chops

4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 tablespoons finely chopped pecans
Salt and pepper
1/4 cup light Karo syrup
1/2 teaspoon grated orange rind

Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot, brush with corn syrup, and sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.

Uncover, and brush with additional corn syrup and orange rind, or use sauce from bottom of pan,. Cover and cook on HIGH for 15 to 20 minutes.

Baked Potato, Sour Cream and Bacon Soup

1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 (14 1/2 ounce) can chicken broth
1 1/4 cups milk
2 medium baking potatoes, baked and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled and divided
2 tablespoons green onions, divided
1/4 cup sour cream

Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.

Slightly crush potatoes with spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. Reserve 2 tablespoons each bacon, cheese and green onions for toppings. Add remaining bacon, cheese, green onion and sour cream to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with bacon, cheese and green onions.

Pumpkin Apple Cider Bread

1 cup apple cider
1 cup canned pumpkin pur�e
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool.

In a bowl whisk together well the pumpkin pur�e, eggs, oil, brown sugar, zest and the reduced cider.

Into the bowl sift together the flour, baking powder, salt, baking soda, mace, cinnamon and cloves. Add the walnuts, and stir the batter until it is just combined.

Transfer the batter to a well-buttered 8 1/2 x 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350 degree F oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

Makes 1 loaf.

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.

1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.

Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.

Makes about 20.

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