Sunday, December 31, 2006

Re: Famous Recipes - In need of recipe...

Coconut Bon Bons 1 cup warm corn syrup 2 1/2 cups desiccated coconut Melted chocolate Heat corn syrup and mix with coconut. Let stand 1 hour or until coconut has soaked up syrup. Roll into balls, and dip into chocolate. 2 * 1 cup margarine, softened * 2 pounds confectioners' sugar, sifted * 1 (14 ounce) can sweetened condensed milk * 3 cups coconut * 1 cup finely chopped walnuts * 1 teaspoon vanilla extract * 1 (12 ounce) package semisweet chocolate chips * 2 tablespoons shortening

1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. 2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

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Quotes Chicken Recipes

Famous Recipes - A few recipes for you

 
 
 

Table of Contents:

7-Layer Salad
Fiesta Chicken Pot
Creamy Potato Bake
Turkey Tetrazzini
Honey Carrots
Baked Lime Chicken Wings
Raspberry Pork Chops
Grape Salad
Spiced Hot Cider
_______________________________________ 
 
7-Layer Salad

Ingredients:
8 C. shredded Romaine or green leaf lettuce
1 Green pepper, chopped
2 C. sliced mushrooms or carrots
1 and 1/2 C. canned kidney or garbanzo beans, rinsed and drained
1 and 1/2 C. frozen peas (run cold water over then in a strainer to
partially thaw)

DRESSING:
   6 Tbsp. light Miracle Whip (or other light mayo)
   6 Tbsp. light or nonfat sour cream
   6 Tbsp. low-fat milk or fat-free half-and-half
   3/4 Tsp. garlic powder
   1 and 1/2 tsp. crumbled oregano leaves
   1 and 1/2 tsp. black pepper
   1 C. packed, reduced-fat sharp cheddar cheese
   1/4 C. less-fat bacon bits (optional)

Preparation:
Assemble the first five layers in a 9x13 " glass dish.
In a separate bowl, beat dressing ingredients together with wire whisk. 
Spread over the top layer in the glass dish /w a spatula.
Sprinkle cheese and bacon bits (if desired)evenly over the top of salad.
 Cover with plastic wrap and keep in refrigerator until ready to serve. 
Yield:  12 servings
 
Nutritional Information:
Per serving: 115 calories, 7 gm. protein, 12 gm. carbohydrates, 4.5 gm.
fat, 1.6 gm. saturated fat, 5 mg. cholesterol, 4 gm. fiber, 247 mg.
sodium.  Calories from fat: 35%.
 
 
_______________________________________
Fiesta Chicken Pot
Makes 4 – 6 servings

3 Cups Cooked Chicken, cut into small chunks
1 Jar (15 oz) Cheez Whiz
2 Cans (10.75 oz) Condensed Cream of Chicken Soup
6 Oz Milk
1 Can (4.5 oz) Diced Green Chiles
Hot Rice or Flour Tortillas, for serving

In medium saucepan, combine chicken, process cheese, soups, milk and 
chiles; blend well.  Heat over low heat (about 10 minutes).  Serve over
hot rice or with tortillas.
_______________________________________
CREAMY POTATO BAKE
 
Instant potatoes
1 4 ounce carton whipped cream cheese with chives
1 egg, beaten
1 Tablespoon Butter
Paprika
 
Prepare 6 servings instant mashed potatoes using package directions ,
omitting the butter. Add whipped cream cheese, beat well. Stir in egg.
Blend well.

Transfer to a well greased 1-quart baking dish. Dot with 1 tablespoon
butter.Sprinkle with paprika. Bake at 400 degrees for 30 minutes. 
Serves 6.  Can easily be doubled.

Note: if you cannot find cream cheese with chives, you may use plain
whipped cream cheese and add 2 tablespoons finely chopped green onion.
Flavored cream cheese seems to impart a better flavor. Make sure cream
cheese is WHIPPED.
 
_______________________________________

Turkey Tetrazzini (adapted from cooks.com)
 
Heat oven to 375F.
 
2 cans mushrooms, drained
5 tbs butter
1/4 c all purpose flour
1 1/2 c milk
1 can chicken broth
1/4 c dry white (or cooking) wine
10 oz spaghetti
3 c chopped cooked turkey
1 1/2 c cooked peas or mixed vegetables
1/3 c grated parmesan
1/4 c breadcrumbs
4 oz shredded mozzarella or other shredded cheese
 
Cook spaghetti al dente and drain.
 
Melt butter in large heavy saucepan with mushrooms. Stir in flour and
cook over low-medium, stirring til slightly thickened. Slowly add milk,
broth and wine, stirring constantly. Increase heat and bring to boil,
stir, and then lower heat to simmer 5 minutes. 
 
Combine in large bowl cooked spaghetti, vegetables, sauce, turkey and
grated parmesan. Add salt and pepper if desired, and pour mixture into
large greased casserole. Sprinkle breadcrumbs over the top. Bake at 375
for 30 minutes. Top with shredded cheese and bake 5 more minutes.
_______________________________________ 
 Souvlakia
Half a de-boned leg of lamb cut into 1/2-inch wide strips about 2-inchs
long
Fresh pita bread
Red onion (thinly sliced)
Diced or cubed tomatoes
Red (cayenne) pepper
Kosher salt
Olive oil
Oregano
Ground rosemary
Gas or charcoal grill
Grilling wok (sometimes called grilling basket)
Waxed paper

Prepare the Lamb for Marinating: Two days before your cookout, trim off
the excess fat from the 1/2 leg of lamb and slice the lamb into 1/2-inch
wide strips about 2-inches long. Place in sealable container or large
Ziploc bag. Add 1/4-cup virgin olive oil (wonder how can they tell the
difference? If *I* were REGULAR olive oil, I'd lie!), 1/2-tablespoon
oregano, 1/2-tablespoon ground rosemary, 1 teaspoon (less or more) of
ground red (cayenne) pepper, 1 teaspoon (to taste) coarse kosher salt.
Mix well. Cover. Marinate in refrigerator for two days, stirring
occasionally. I prefer using Ziploc bags because all you have to do is
swish the bag every so often.

The hard part is over.

The Cookout: Since this is a "serve yourself" kind of meal, thinly slice
the red onions and lettuce ahead of time, placing in separate bowls.
Same thing with the diced tomato chunks. Prepare waxed paper squares
based on the width of the waxed paper. You’ll want them about 12-inches
square or thereabouts. Fold the waxed paper squares one time to make a
triangle. Each souvlakia will be individually wrapped and served in one
of these waxed paper-fashioned diapers.

Spray the grilling wok with cooking spray or olive oil and place the
rack of your grill. Turn your gas grill on high for a couple of minutes
with the lid closed. When the wok is very hot, toss in the marinated
lamb, stirring briskly. Do not overcook the lamb. When the lamb is done
(4 to five minutes?) set aside. Turn the grill on low. Lightly brush
both sides of your pita bread with olive oil, and sprinkle with salt and
red pepper. Grill LIGHTLY. You do not want to toast the pita bread.

Making the Souvlakia: Place a lightly-grilled pita bread on a waxed
paper triangle diaper held in your hand so the pointed part of the
triangle is facing down and the pita bread sticks out the top (flat)
part of the waxed paper about 3 inches. Add lettuce to the center of the
pita bread in a line from top to bottom, creating a bed of sorts. Throw
in several pieces of lamb and garnish with tomato and onion. Then wrap
the souvlakia tightly in the waxed paper diaper, tucking in the bottom
edge. Add salt or red pepper to taste.

Leftover cooked lamb can be stored in the fridge along with the fixin’s.
The cooked lamb can also be frozen for a souvlakia party in the future.
I often prepare entire legs of lamb in this manner and freeze the cooked
lamb in serving-size Ziplocs (enough for 3 or 4 souvlakia). Works great.
Some Americanized and commercial versions of souvlakia are popping up in
various food-mart types of places. Most use reconstituted meats cooked
vertically and use sour cream and cucumbers as a dressing. To each his
own, but -- don’t you dare!


_______________________________________
Baked Lime Chicken Wings

16 chicken wings
1/2 cup ketchup
1/2 cup lime juice, fresh is best
2 Tbsp. Worcestershire

Tuck wing tip under before placing wings in baking dish or pan.  Pour 3
sauce ingredients into bowl, and mix well, then pour over chicken wings.
 Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes.
_______________________________________
Raspberry Pork Chops

1 T. butter or margarine
1 T. olive or vegetable oil
3 lbs. pork chops or pork tenderloin (1" thick)
3 garlic cloves, thinly sliced
1/2 c. raspberry vinegar, divided
2 medium tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 T. dried parsley flakes
1/2 c. chicken broth
Salt and pepper to taste
Fresh raspberries and sage for garnish, optional

Melt butter in a large skillet; add oil. Brown the pork on both sides
over high heat. Pour off oil; reduce heat to medium-low. Add garlic and
2 T.
vinegar. Cover; simmer for 10 minutes. Remove pork and keep warm. Add
remaining vinegar; stir up browned bits from bottom of skillet. Raise
heat and boil until the vinegar is reduced to a thick glaze. Add the
tomatoes, sage, parsley and broth. Boil until liquid is reduced to half
of the original volume. Strain sauce; season with salt and pepper. Spoon
over pork (or chicken). Garnish with raspberries and sage if desired.
_______________________________________

Grape Salad
 
3 to 4 pounds of red seedless grapes
1- 8 ounce packages of softened cream cheese
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/2 cup chopped walnuts
 
Wash and dry the grapes.  Cream the cheese and powdered sugar together. 
Mix in the grapes (yes, it will stick to the dry grapes).  Mix the brown
sugar and nuts.  Sprinkle on top of the grape mixture.
_______________________________________
Hot Spiced Cider
GMA 1997

6 C fresh apple cider
1/4 C pure maple syrup (more or less, to taste)
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
6 strips orange peel
6 strips lemon peel

Pour apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and
lemon peel in the center of a washed square of cheesecloth; fold up the
sides to form a bundle, then tie it up with cotton string. Drop the
spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the
cider is very hot but not boiling.

Remove the cider from heat. Discard spice bundle. Ladle cider into big
cups or mugs, adding a fresh cinnamon stick to each serving if you like.
 
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Quotes Chicken Recipes

Famous Recipes - A few for you

 
 

Corn Bread Souffle

In a 2-quart casserole dish mix the following

1 can creamed corn
1 can undrained whole kernel corn
1 stick melted butter or margarine
4 eggs
1 box jiffy corn muffin mix

Bake at 350 for 1 hour.

===========================================
Here is a festive cake roll that's especially good for the holidays.

Pumpkin Roll

3 eggs beaten
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
2 tsp. cinnamon
3/4 cup flour
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger

Gradually add sugar to beaten eggs. Mix pumpkin and lemon
juice then add to sugar and eggs. Combine dry ingredients
separately then add to pumpkin mix. Spread into a well greased
and floured 15x10 in jelly roll pan. Bake 375 degree oven for 15
minutes. Let it cool on a rack for about 5 minutes but while still
warm turn the  bread out onto a towel sprinkled with powdered
sugar. Roll up the bread and leave till cooled.

Filling

1 cup powdered sugar
4 TB butter or margarine
6 oz cream cheese
1/2 tsp. vanilla

Soften butter and cream cheese, beat until smooth. Add sugar
and vanilla, beat some more. Refrigerate until ready to use. Once
the bread is cooled, unroll and spread with filling, then roll back
up again. Refrigerate again until ready to serve.  Slice and arrange
on a platter to serve. Serves 8-10.

__________________________________________________

Beef Wellington

A 5-lb (2.25 Kg) whole fillet of beef, well trimmed
of excess fat and sinew (silver skin)
1 shallot, finely chopped
3 Tbs (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbs (15 ml) water

Place the fillet on a wire rack in a large roasting pan and roast in a
preheated 425F (220C) oven until it reaches an internal temperature of
120F (48C), about 20 minutes.  Remove from the oven and let the meat
return to room temperature.  Meanwhile, saute the shallot in the
butter until tender but not browned, about 5 minutes.  Add the chopped
mushrooms and saute over high heat, stirring frequently, until almost
all of the moisture has evaporated - the mixture should resemble a
coarse paste.  Season with nutmeg, salt, and pepper, and allow to cool
to room temperature.  To assemble, roll out the sheets of puff pastry
until they are about 2 inches (5 cm) longer and wider than the fillet.
Place the fillet in the center of one of the sheets of puff pastry and
spread the pate de foie in a thin layer over the top and sides of the
beef.  Top with the mushroom mixture.  Brush the edges of the pastry
with water and place the second sheet of puff pastry over the top.
Trim and seal the edges, crimping with your fingers or the tines of a
fork.  Decorate the top of the log with any remaining puff pastry cut
into decorative shapes and brush with the egg yolk mixture.  Bake in a
preheated 425F (220C) oven for 10 minutes.  Reduce the heat to 375F
(190C) and bake until the crust is golden brown, about 20 minutes.
Remove from the oven and allow to rest 10 minutes.  To serve, cut with
a very sharp knife into slices about 3/4 inch (2 cm) thick.  Serves 8
to 12.

__________________________________________________

German Caraway Stew

1/2 lb (225 g) cubed lean pork
1/2 lb (225 g) cubed lean beef (stew beef)
1/2 lb (225 g) cubed lean veal
1 cup (250 ml) flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) salt
1 tsp (5 ml) ground black pepper
1 medium onion, chopped
2 Tbs (30 ml) butter
3 cups (750 ml) chicken or beef stock
1 Tbs (15 ml) caraway seeds
1 cup (250 ml) sour cream

Combine the flour, paprika, salt, and pepper.  Dredge the cubed
meats in the flour mixture (I like to use a plastic food storage bag
for this).  Melt the butter in a heavy skillet and saute the chopped
onion for 10 minutes, until soft.  Add the meats and brown over
high heat. Add the stock and the caraway seeds and cook covered,
over low heat, until the meat is tender and most of the liquid is
gone.  Remove from heat and stir in the sour cream.  Serves 4
to 6.

__________________________________________________

Dale's Sticky Buns

1 cup or more each of roughly chopped walnuts and raisins
1 package of Rich's frozen dough balls
3/4 cup of dark brown sugar
1/2 cup of white sugar
2 TB. of vanilla or butterscotch pudding mix, NOT instant
1 stick of melted unsalted sweet butter

Lightly butter a Bundt or tube cake pan. Sprinkle bottom with
raisins and nuts. Layer the dough balls evenly in pan. Mix dry
ingredients and sprinkle evenly over the top. Pour melted butter
over all. Dover with a clean damp cloth and let rise at room
temperature overnight. Bake at 350 degrees for 25-30 minutes.
Let rest for 5 minutes, then invert on to a serving plate.

__________________________________________________

Electric Fry pan Peanut Brittle
3 c White sugar
1 c White corn syrup
1/2 c Water
2 1/2 c Raw Peanuts
2 T Oleo (I use butter)
1 t Salt
2 t Soda

Mix water, sugar, and syrup in cold fry pan.  Set to 380 degrees.
When starting to bubble, reduce to 350 degrees.  Cook syrup,
avoiding stirring, until it spins a thread (8-10 minutes).  Grease
cookie sheet generously with peanut oil.  Add salt to syrup near
end of cooking, then peanuts, stirring continuously.  When syrup
is a light, golden color, add oleo/butter and turn off.  Add soda,
stirring quickly.  Pour onto cookie sheet and spread thinly.
Cool and break into pieces.

__________________________________________________

Pickled Beets

2 cans (16 oz. ea.) sliced beets, drained, reserve liquid
2 cups sugar
1 cup vinegar
2 sticks cinnamon

Add enough water to beet liquid to measure 2 cups  Heat liquid
mixture, sugar, vinegar and cinnamon to boiling. Pour over beets.
Cover and refrigerate at least 24 hours. About eight 1/2 cup servings.

__________________________________________________

Ham Salad

leftover ham, ground in a meat grinder or a food processor
chopped celery (I'll use 2 ribs for 2 servings, we like celery)
chopped onion or scallion
hard cooked eggs, finely chopped
mayonnaise to bind

Just mix all ingredients and serve on rye toast or your favorite
bread or rolls.

__________________________________________________

Asparagus Dijonnaise (The original recipe made four servings
so I tripled it)

1 bunch asparagus - steamed until tender (I like
them crisp so be careful not to over cook.)
1/4 cup mayonnaise
1 tsp Dijon-style mustard
2 tsp chopped parsley
Dash of garlic powder (I use a clove of pressed
garlic for a bolder flavor.)

Arrange asparagus in a row in a broiler proof pan. Combine
mayonnaise, mustard, parsley and garlic powder. Spread mixture
across center of asparagus. Broil 6 inches from heat for about
3 minutes or until topping browns and asparagus is warm.

__________________________________________________
Pumpernickel, Rye and Red Cabbage Stuffing

Active time: 45 min
Total time: 2 hrs 45 min
Serves: 12

3/4 pound loaf rye bread with caraway seeds,
cut into 3/4-inch dice (8 cups)
3/4 pound loaf pumpernickel bread, cut into
3/4-inch dice (8 cups)
1 pound smoky kielbasa, quartered lengthwise
and sliced 1/2 inch thick
4 tablespoons unsalted butter, melted
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1 pound red cabbage, finely shredded (6 cups)
1 large Granny Smith apple, peeled, cored and thinly sliced
2 tablespoons red wine vinegar
2 teaspoons chopped thyme
4 cups Turkey Stock
Kosher salt and freshly ground pepper
2 large eggs, beaten

Preheat the oven to 350F. Butter a shallow 9-by-13-inch baking
dish. Spread the bread on 2 large baking sheets and bake until
slightly dry, about 20 minutes. Meanwhile, in a large, deep skillet,
cook the kielbasa over moderately high heat, stirring occasionally,
until browned, about 5 minutes. Transfer the kielbasa to a large
bowl. Add 2 tablespoons of the melted butter to the skillet along
with the onion and garlic and cook over moderate heat for 4 minutes.
Add the red cabbage, apple, vinegar and thyme and cook, stirring
occasionally, until the cabbage is wilted, about 6 minutes. Add
the cabbage mixture to the kielbasa. Stir in the toasted bread
and Turkey Stock. Season with salt and pepper, then stir in the
eggs. Spread the stuffing in the prepared baking dish and brush
with the remaining 2 tablespoons of melted butter. Cover the stuffing
with foil and bake until set, about 45 minutes. Uncover and bake
until the top is crisp, about 40 minutes longer. Let rest 15 minutes
before serving.

The assembled stuffing can be refrigerated overnight. Bring to
room temperature before baking.

__________________________________________________
Mashed Yams with Eggnog
(one medium sized yam per person)

Peel and cut yams into 1" cubes. Boil until fork tender. Heat
eggnog (enough to make yams the desired consistency.) Pour
small amount of heated eggnog onto yams and mash. It should
be the consistency of regular mashed potatoes.

__________________________________________________

Dinner Roll Sandwiches

1/3 lb hard salami
1/3 lb Genoa salami
1/3 lb ham
1 pkg sliced mozzarella (about 12 oz)
1 pkg sliced provolone (about 12 oz)
2 (12-oz) jars of olive salad mix.
1 cup grated Parmesan cheese
60 dinner rolls (about 3 inches in diameter)

Cut meat and cheese into about 1/2 X 1 inch (or smaller) julienne
strips and separate pieces into large bowl.  Finely chop olive
salad mix in food processor. (Not necessary if not too coarse.)
Mix olives and Parmesan cheese together. Add olive mixture to
meat and cheese and mix well. Place a mound of mixture on
bottom half of cut roll. Top with other half of roll and heat in a
350-degree oven until cheese begins to melt, about 15 minutes.
Makes 60.

__________________________________________________

Cranberry Jell-O

1 12 oz bag fresh cranberries, ground or
chopped in food processor
Zest of 1 orange, finely chopped, or ground
with cranberries
1 Small box (3 oz.) raspberry Jell-O
1 Small box (3 oz.) cranberry Jell-O
2 Cups very hot water
2 Cups ginger ale
1 Large can pineapple tidbits, drained (don't
use fresh pineapple)
1 Cup chopped walnuts or pecans, toasted
and cooled, if desired

Pour hot water over Jell-O, and stir until dissolved.  Add ginger
ale. Stir in all remaining ingredients, and chill until it starts to
set. Stir to combine, repeating several times until thoroughly
set. Serve as a salad on a crisp lettuce leaf or as a dessert.

__________________________________________________
Cereal and Stuff

Mix and set aside: 9-12 cups "anything" - popcorn, cereal (Chex,
Cheerios, Sugar Pops, or other), nuts, pretzels

Bring the following to a boil, in a heavy saucepan:
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup

Add
1/4 tsp. baking soda
1/4 tsp. cream of tartar

Continue stirring until it turns caramel color. Remove from heat.

Add
1/2 tsp. vanilla

Cover for 30 seconds. It may spit at you! Very Hot! Stir. Pour
over mix in large pan (I use a roaster). Put it in the oven at 300
degrees F. Stir every 10 - 15 minutes, for 45 minutes to 1 hour.
Remove from oven, empty on counter covered with waxed paper
or foil. Store in sealed container when cooled.

__________________________________________________
 
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Quotes Chicken Recipes

Famous Recipes - Take-Along Citrus Chicken Salad

 
 

Take-Along Citrus Chicken Salad
 
Ingredients
6  ounces cooked chicken breast, shredded, or one 6-ounce package
refrigerated cooked chicken breast strips
2  cups fresh baby spinach
1  11-ounce can mandarin orange sections, drained
1/2  cup loose-pack frozen whole kernel corn
2  tablespoons white wine vinegar or cider vinegar
1  tablespoon Dijon-style mustard
2  teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano,
crushed
2  teaspoons low-sugar or low-calorie orange marmalade
2  teaspoons salad oil
1/8  teaspoon salt
1/8  teaspoon ground black pepper

Directions
1. Divide chicken between two small resealable freezer bags; freeze
overnight. 

2. Divide spinach, mandarin oranges, and corn between two airtight
storage containers. In a screw-top jar, combine vinegar, mustard,
oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags. Chill
salads and dressing overnight. 

3. For each serving, pack a salad container, a bag of dressing, and a
bag of chicken in an insulated lunch box with an ice pack. Serve within
5 hours. 

4. Just before serving, add the dressing and chicken to the spinach
mixture. Toss to coat. Makes 2 servings. 

 
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Quotes Chicken Recipes

Re: SPAM score=013.1: Famous Recipes - blackeyed pea dip recipe needed

Daniel Hi, Joe here in New Mexico and what I do and its fast and easy... I buy the spicy black-eyed peas in the can and put them in a food processor with a little Velveeta cheese and it can be eaten hot or cold I like hot as it makes a great dip... Daniel where abouts are you located. Joe

----- Original Message ----- From: DANIEL OWENS To: world-famous-recipes@yahoogroups.com Sent: Friday, December 29, 2006 7:06 PM Subject: SPAM score=013.1: Famous Recipes - blackeyed pea dip recipe needed

I am looking for blackeyed pea dip recipe. Does anyone have a recipe?

[Non-text portions of this message have been removed]

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Quotes Chicken Recipes

Saturday, December 30, 2006

Famous Recipes - In need of recipe...

Does any one has the recipe for "Bom Bom" candy? It has coconut on the inside and the shell is sorta hard. Thanks for any help with this! Happy New Year to all.

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Quotes Chicken Recipes

Famous Recipes - Correction to yesterdays dessert - Cranberry Coffee Cake

 
Following is the corrected recipe.


CRANBERRY COFFEE CAKE
Servings: 12

1 c  Margarine
1 c  Sugar
2    Egg
1/2 ts Salt
2 1/2 cups all purpose flour
1 T  Baking powder
1 c  Sour cream, light
1 ts Vanilla
16 oz Cranberry sauce, whole berry
1/2 c  Walnuts.

GLAZE
1 c  Sugar, confectioners
2 T  Milk
1 ts Vanilla

Preheat oven to 350 F.  Cream margarine with sugar and eggs.  Sift flour
together flour, salt, and baking powder, and add to margarine mixture.
Beat in sour cream; beat at medium speed for a minute.  Pour batter into
a
greased and floured 13"x9"x2" pan.  Spread cranberry sauce evenly and
carefully over the top.  Sprinkle with nuts; bake 35 minutes.  Cool on a
wire rack

Glaze: Combine all ingredients.  Drizzle over cooled cake.
 
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Nian Gao - Baked Chinese New Year Cake

Nian Gao - Baked Chinese New Year Cake This sweet, cake-like Nian Gao has a slightly sticky texture or bite to it. This is a good recipe if you don’t like standing over the stove worrying about the steamer boiling dry, if you don’t want to pan fry lots of pieces, or if you want to share with non-Asians who might be used to a more…cake-like cake. INGREDIENTS: 16 oz. Mochiko sweet rice flour (glutinous rice flour), plus a bit extra for sprinkling on the baking dish 1 stick of butter or 3/4 cup of vegetable oil 3 eggs 2 1/2 cups milk 1 to 1 3/4 cup sugar--depending on if you like it sweeter 1 Tb baking soda One can of red azuki beans PREPARATION: Mix everything but the beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed. Sprinkle Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam. Spread half of the batter on the bottom of the baking pan Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread). Spread the other half of the batter over the red azuki beans. Bake in oven at 350 degrees for 40 to 50 minutes. Test for doneness by inserting a chopstick (this is Chinese New Year’s Cake after all)—if it comes out clean, it is done.

Quotes Chicken Recipes

Famous Recipes - Green Peppercorn Sauce & Buckskin Bread and a couple more for you

 
 
Green Peppercorn Sauce with Steaks

6 good quality boneless steaks (I've use filet mignon)
3 tbs oil
1 cup dry red wine
3-4 tbs water-packed green peppercorns (with a little
of the water)
1 cup heavy cream
1/2 cup sweet butter, cut into small pieces

Heat a heavy skillet over medium-high heat.  Add oil.  Add steaks
and cook, turning once, until desired degree of doneness (preferably
not too well done!).  Transfer steaks to a hot plate and keep warm
while you fix the sauce.  Pour off any remaining fat but don't scrape
out the brown bits.  Deglaze the pan with the wine, stirring up any
bits of meat which have stuck to the pan.  Stir in peppercorns and
cream and cook until sauce begins to thicken.  Whisk in butter a
little at a time.  Taste and adjust seasoning.  Serve steaks topped
with sauce.

========================================================
Buckskin Bread

2 cups self-rising flour
1 cup water

Mix. Spread in a greased or sprayed pie pan at 400F for about
20 minutes. One pan serves four, here, including Jack.
__________________________________________________
Chipotle Mashed Potatoes

2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste

Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and
cream in a mixing bowl and stir to combine.  Melt the remaining butter
in a skillet and saute the onion, pepper, and cumin until the onion is
tender but not brown, about 5 minutes.  Stir the onion mixture into
the potatoes.  Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning.  Spoon the mixture into a buttered casserole and
bake in a preheated 375F (190C) oven for 20 minutes.  Serves 4 to 6.


I discovered this dish way back in 1980 at the famous Ma Maison
restaurant in Los Angeles.  The chef at the time was Wolfgang Puck who
went on to super-celebrity as chef/owner of Spago's, as well as many
other world-class eateries.  It is elegant, simple, and an absolutely
magical combination of tastes and aromas.  The exact proportions of
this recipe are not important - use your own judgment in determining
exact quantities.

Endive and Walnut Salad

12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste

Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes,
just until they are warm and aromatic.  Combine the endive, walnut
oil, salt, and pepper in a bowl and toss to coat the endive with the
oil.  Go easy on the salt and pepper, as they tend to mask the flavor
of the walnut oil.  Place on individual salad plates, and sprinkle the
chopped walnuts on top.  Serves 4 to 6.

__________________________________________________

Mushroom Risotto

1 ounce (30 g) dried wild mushrooms, or 8 oz. (250 g)
fresh mushrooms (any variety or mixture of varieties)
2 cups (500 ml) chicken stock (4 cups (1 L) if using
fresh mushrooms)
2 Tbs (30 ml) finely chopped shallots or onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) olive oil
2 cups (500 ml) raw Italian Arborio rice*
1/2 cup (125 ml) dry white wine (optional)
1/4 cup (60 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste

If using dried mushrooms (recommended) soak in 2 cups (500 ml) warm
water for at least 30 minutes, until the mushrooms are soft.  Remove
from the water and chop coarsely.  Strain the water through a paper
towel and combine it with the 2 cups (500 ml) of chicken stock in a
saucepan.  Bring this mixture to a simmer over medium heat.  If using
fresh mushrooms, chop coarsely and set aside, and bring 4 cups (1 L)
of chicken stock to a simmer.

In a heavy 2 qt.  (2 L) pot over medium heat saute the shallots in 2
tablespoons (30 ml) of butter and 3 tablespoons (45 ml) olive oil
until translucent but not brown.  Add the rice, stir to thoroughly
coat with the oil and butter, and saute for 2 to 3 minutes.  Add the
wine or 1/2 cup (125 ml) of the simmering stock, stirring frequently.
When the liquid is almost completely absorbed add another 1/2 cup
(125 ml) stock, and repeat this process for 15 minutes, stirring
frequently.   Add the mushrooms and continue adding stock as it
becomes absorbed for another 5 to 10 minutes, until the rice is done.
You may have some stock left over; do not feel compelled to use it
all, as this will make the risotto too runny.  Test the rice for doneness
by tasting it; it should be "al dente" (soft but still firm to the tooth)
and the risotto should be creamy at this stage.  When the rice is
cooked remove the pot from the heat and stir in the Parmesan cheese
and the remaining 2 tablespoons (30 ml) of butter.  Taste and adjust
the seasoning with salt and pepper if necessary.  Serves 4 to 6.

*Arborio rice really is the secret to this dish, and is available in
finer supermarkets and specialty shops.  Long-grained rice may be
used, but the results will be inferior.

__________________________________________________
Boozy Christmas Bombe
(serves 8)

If you like rum and raisin ice cream, you'll love this brandy-soaked
Christmas treat, served with a cranberry brandy butter sauce. If
you want to make it with your own vanilla ice cream, just use your
favourite recipe, adding the brandy and fold in the fruit once it's
softly frozen. You'll want to make (or buy if you're short of time)
1 quart ice cream. I made the ring version. My ice cream machine
couldn't handle this quantity of liquid, so I just poured in what it
could take and froze the remainder in a freezer container. What
did fit into the ice cream maker was the perfect amount for the ring.

200g/8 oz dried cherries and raisins, mixed
85 g/3 oz dried cranberries or craisins
6-8 tbs brandy
2 tbs dark brown soft sugar
300 ml/10 fl oz heavy cream
1 tbs confectioner's sugar
115g/4 oz frozen cranberries (keep them frozen)
600ml/20 fl oz good-quality fresh vanilla custard
Cranberry brandy butter sauce, to serve (see recipe below)

Put the dried fruit into a large bowl, add 2 tbs brandy and the
sugar, then cover with plastic wrap. Microwave on high for 2 minutes
until the sugar has melted and the fruit has plumped up. Give it a
stir, then leave to cool and soak overnight.

Put the cream, remaining brandy and confectioner's sugar into
a large bowl and whip to soft peaks. Pour the custard into another
bowl and fold the cream into it. Tip into a freezer container and
freeze the mix for 4 hours, stirring the frozen edges into the rest
of the mixture every hour or so until the whole mixture is soft-frozen
(or use an ice cream machine, churning for 20-30 minutes until
thick). Meanwhile, line a 1.2 liter (approx 42 fl oz) pudding basin
or mould with plastic wrap.

Once the ice cream mixture is thick, quickly fold in the soaked fruit
and any liquid from it and frozen cranberries and spoon into the lined
basin. Freeze overnight or for at least 6 hours.

To serve, leave the bombe at room temperature for 10 minutes
and turn out onto a serving plate. Cut into wedges and spoon over
some hot Cranberry butter sauce.

This dessert also looks stunning in a ring tin (savarin mould). Line
a 23 cm/9-inch mould with plastic wrap and make the mix as for
the bombe, but use double the amount of cream, adding another
spoonful of brandy and another spoonful of confectioner's sugar.
Fold the fruit into the soft base ice cream as before and use to fill
the ring. (see my comments about quantity above) The ring will
serve about 10-12.

Cranberry Brandy Butter Sauce

In a heavy-based pan, gently heat 85g/3 oz soft dark brown sugar
and 170g/6 oz unsalted butter until the sugar dissolves. Splash in
2 tbs brandy, add 115g/4 oz frozen cranberries and boil gently
until the cranberries pop, but still hold their shape and colour the
sauce. Serve hot or warm.

Note: This was the recipe as printed, but I thought it tasted too
buttery, so I added about 8 fl oz mulled wine. I also thought hot
sauce would melt the dessert too much, so I served the sauce
at room temperature. I think one could also substitute orange or
cranberry juice for the mulled wine. It just wouldn't taste as boozy.

__________________________________________________

Maple Pecan Scones

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup whipping cream  (I used about 3/8 cup lite sour cream
and 3/8 cup low fat milk instead)
2 large egg yolks (I used 1 whole egg instead)
1 1/4 teaspoons maple extract
1 egg, beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 425F. Line large baking sheet with parchment
paper. Mix flour, sugar, baking powder, and salt in large bowl.
Using fingertips, rub in butter until mixture resembles coarse
meal. Stir in chopped pecans. Whisk cream, egg yolks, and
maple extract in medium bowl to blend. Pour over flour mixture;
stir until moist clumps form. Turn dough out onto lightly floured
work surface and knead gently until smooth, about 4 turns. Pat
dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted
cutter, cut out scones. Gather scraps. Pat out dough and cut
out additional scones. Transfer scones to prepared baking sheet.
Brush with egg glaze. Bake until scones are browned and tester
inserted into center comes out clean, about 16 minutes. Cool
slightly. Serve warm or at room temperature. Serve with whipped
butter sweetened with a little maple syrup, if desired. Makes
about 12.

__________________________________________________
Double Fudge Squares

2 c. brown sugar, firmly packed
1 c. granulated sugar
1/2 tsp salt
3/4 c. evaporated milk, undiluted
1/2 c. butter or margarine
1 jar (7 oz) marshmallow creme
1 tsp. vanilla
1 c. butterscotch baking chips
1 c. coarsely chopped walnuts, divided
1 c. real chocolate baking chips

Put sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla. Stir until smooth. To 2
cups of hot mixture, add butterscotch chips and 1/2 of nuts;
stir until chips melt and mixture is smooth. To remaining mixture,
add chocolate chips and 1/2 of nuts; stir until chips melt and
mixture is smooth. Pour chocolate mixture into well creased
9-inch square pan. Pour butterscotch mixture over chocolate
mixture and chill until firm. Cut into squares.

I've also made peanut butter fudge with this recipe by bringing
the sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla and 18oz. jar of peanut
butter. Pour mixture into buttered 9 in. square pan.

__________________________________________________
White Christmas
(serves 1 - 10)

2 cups (total) candied orange and lemon peel, craisins/dried
cherries and dried apricots, small-medium dice
1 1/2 cups slivered almonds, toasted until pale golden
600 g Lindt or other good-quality white chocolate, in pieces
(or a mixture of Lindt and white Toblerone)

(Makes 36 small squares)

Combine all dry ingredients in a large bowl and mix to combine
thoroughly. Melt the chocolate in a bowl over simmered water,
off heat, stirring until smooth. Or melt it in the microwave for
about 1 minute at 80%, stir to check how melting is proceeding
(even if almost liquid it will retain its shape ...), followed by 10-20
second increments, stirring and testing as you go. Be careful
with the microwave - if you overheat it, it will literally burn, and
be inedible (been there, done that!). Gently pour chocolate over
dry ingredients and mix carefully with rubber spatula until everything
is well combined. It will be quite solid and there should be just
enough chocolate to lightly coat all the dry ingredients. Tip the
mixture into a shallow 17x27cm (6 1/2x10 1/2") pan, and use a
spatula to gently level the top and press everything down and
into the corners of the pan. Cover with plastic wrap and chill for
several hours. When fully set, cut with a sharp knife into 1/2-3/4"
cubes.

__________________________________________________
Eggs Fondue
Serves 8

12 slices of white sandwich bread
1 cup  butter (no margarine)
1 pound of shredded sharp cheddar cheese
6 eggs
2 cups milk
3/4 tsp of ground mustard (dry)
3/4 tsp of salt
1/2 tsp of black pepper

Lightly grease a 11 x 13 glass pan. Brush both sides of bread
with melted butter and cut into 1/2" cubes. In the pan toss bread
and cheese. In a bowl or mixer beat the remaining ingredients.
Pour egg mixture over the top of the bread and cheese. Cover
and refrigerate overnight or at least 8 hours. Bake in a preheated
350 degree oven for 1 hour.

__________________________________________________
 
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Famous Recipes - A few desserts for you

 
Table of Contents:

Cinnamon Apple Loaf
Cranberry Coffee Cake
Frozen Fruit Fizz
Brownies
Cinnamon Apple Loaf

2 Cups All-purpose Flour
2 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Salt
3 Medium Tart Apples, peeled and chopped
2 Large Eggs, beaten
1/2 Cup Light Brown Sugar
1/2 Cup Pecans, crushed
1/2 Cup Canola Oil

Preheat the oven to 350 degrees. Grease a 4 x 8-inch loaf pan, set
aside.

In a mixing bowl, sift together the flour, baking powder, ginger, and
salt; set aside.

In a separate (large) mixing bowl, combine apples, eggs, sugar,  pecans
and oil; mix well.  Combine the wet and dry ingredients; mix just until
blended, but do not over mix or beat the batter. Pour into the prepared
loaf pan.

Bake at 350 degrees for 60 - 80 minutes or until a toothpick tests done.
 
Cool on a rack for 10 minutes before removing from the pans.
_______________________________________

CRANBERRY COFFEE CAKE
Servings: 12

1 c  Margarine
1 c  Sugar
2    Egg
1/2 ts Salt
1 T  Baking powder
1 c  Sour cream, light
1 ts Vanilla
16 oz Cranberry sauce, whole berry
1/2 c  Walnuts.

GLAZE
1 c  Sugar, confectioners
2 T  Milk
1 ts Vanilla

Preheat oven to 350 F.  Cream margarine with sugar and eggs.  Sift flour
together flour, salt, and baking powder, and add to margarine mixture.
Beat in sour cream; beat at medium speed for a minute.  Pour batter into
a
greased and floured 13"x9"x2" pan.  Spread cranberry sauce evenly and
carefully over the top.  Sprinkle with nuts; bake 35 minutes.  Cool on a
wire rack

Glaze: Combine all ingredients.  Drizzle over cooled cake.
_______________________________________
Frozen Fruit Fizz
 
2 c. water
2 c. sugar
1 (#2 size) can crushed pineapple, including juice
Juice of 3 lemons
3 oranges, peeled, sectioned and cut into small pieces (or 1 large can
mandarin oranges, drained)
3 bananas, sliced
1 package defrosted strawberries, including juice
1 bottle or can of 7-Up or lemon-lime soda
 
Boil water and sugar until sugar is dissolved; cool. Add remainder of
ingredients, except soda. Turn into a 3-qt. container. Store in freezer.
About a half-hour before serving, removed from freezer, spoon into
sherbet glasses. Pour about 3 tablespoons soda on each serving.
_______________________________________
Brownies
 
5 oz. semisweet chocolate
1-1/2 sticks butter
1-1/2 cp. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1-1/2 cp. flour
1/2 cp. milk
 
Melt chocolate and butter together on stove or in microwave.  Mix in
sugar, then eggs, 1 at a time.  Mix well.  Add vanilla and milk.  Stir
in flour and salt.  Pour into 9x13 baking pan.  Bake for 30 minutes at
350.
_______________________________________
 
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Friday, December 29, 2006

Famous Recipes - Ginger Pear Pie

 
 
 

Ginger Pear Pie
 
Ingredients
1/2   of 18-ounce tube refrigerated rolled sugar cookie dough
1/4  cup all-purpose flour
1  tablespoon mild-flavored molasses
2-1/8  teaspoons ground ginger
1  package (8 ounces) light cream cheese, at room temperature
3  tablespoons sugar
1  can (15 ounces) ginger-flavored pear halves, well drained and thinly
sliced lengthwise OR: canned pears in heavy syrup, well drained and
sliced lengthwise
3  tablespoons currant jelly

Directions
1. Heat oven to 325 degrees F. Lightly grease bottom and sides of 9-inch
glass pie plate. 

2. Work together the cookie dough, flour, molasses and 1 teaspoon of the
ground ginger with a wooden spoon in a bowl until well blended. (If the
dough becomes too soft, refrigerate it to firm and make it easier to
work with, about 10 minutes.) Press dough evenly over bottom and halfway
up sides of pie plate. 

3. Bake in 325 degree F oven for 20 to 25 minutes or until the center
springs back when lightly pressed with fingertip. Remove plate to wire
rack to cool completely. 

4. Beat together the cream cheese, 1 teaspoon of the ground ginger and
the sugar in a small bowl until well blended and smooth. Spread the
mixture over the crust, leaving a 1/4-inch border. Arrange pear slices
decoratively on top. 

5. Heat together the currant jelly and the remaining ground ginger in a
small saucepan over low heat until melted. Lightly brush the jelly
mixture evenly over the pear slices. Makes 8 servings. 

 
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Famous Recipes - Polish Cabbage and Noodles & Rice, Corn, and Cheese Casserole and some others for you

 
 

Polish Cabbage and Noodles (Kluski Kapusta Po)

1 head of cabbage, washed and sliced
1 medium to large onion, peeled and sliced
6-7 cloves of garlic, chopped fine. (We like a lot
of garlic-you may use less if you aren't a fan)
1 Tbs caraway seeds
1/2 stick of butter
1 12 oz container of sour cream
1 16 oz  bag of wide egg noodles
salt and pepper to taste

In large frying pan melt butter.  Add onions, garlic and caraway
seeds.  Stir with wooden spoon.  Let cook for 5-7 minutes, till
onions are translucent.  Add cabbage.  Mix in cabbage.  Cover
and remove from heat.  Stir occasionally.  In large pan, boil 2
qts of water with. Add egg noodles.  Stir egg noodles to stop
them from sticking.  Check tenderness of egg noodles.  Drain
and  put back into large pot.  Add cabbage mixture to egg noodles
and mix well, add sour cream and mix even more.  Salt and pepper
to taste.


The theme in the Pen-Pal Forum on March 8, 2004 was "Cheese"
when reader Margarette in Sweden contributed this recipe. I like it
for all the reasons she gives in her introduction:

This is such a simple casserole plus it is cheap, fast and easy,
and on top of that, it's pretty good for you.  Basically, it's a winner.
The rice, corn and cheese ingredients don't have to be exact.
Close is close enough if you're dealing with leftovers.  Serve it
with something green and dinner's done.  It's adapted from one
of Jane Brody's cookbooks.

Rice, Corn, and Cheese Casserole

3 c (7 1/2 dl) cooked brown rice
1 10-oz pkg (300g) frozen corn
1 small onion, chopped
2 c (5 dl) sharp cheddar, grated
1 1/2 c (3.5 dl) milk
1 t (5 ml) chili powder
1 t (5 ml) ground cumin
1/4 t (1 heaping ml) pepper or to taste
paprika

In a large mixing bowl, combine all the ingredients but the paprika
and mix well.  Poured into a greased, 2-qt casserole.  Sprinkle with
the paprika and bake at 350 degrees for about 40-45 minutes.

That's it. You're done! Though you might want to throw a little
jalapeno into the mix if you like things spicy.
__________________________________________________
Tomato Consomme

4 cups (1 L) chicken stock
2 cups (500 ml) coarsely chopped and drained
canned Italian plum tomatoes
1 bay (laurel) leaf
1/4 cup (60 ml) dry vermouth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Hot sauce to taste

Combine the chicken stock, tomatoes, and bay leaf in a saucepan
and bring to a simmer over moderate heat.  Simmer covered for
15 minutes. Discard the bay leaf and press the contents of the
saucepan through a fine sieve.  Discard the tomato solids and add
the remaining ingredients, stirring to combine.  Serve hot or cold.
Serves 4 to 6.

__________________________________________________

Apple and Parsnip Soup

4 Tbs  butter
1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
1 qt (1 L) chicken stock
1 tsp fresh sage, chopped
1 tsp fresh parsley, chopped
Salt
Freshly ground black pepper
2 egg yolks, beaten

Melt the butter in a medium saucepan, and cook the parsnips
and apples, tossing well until coated.  Cover and cook gently
over low heat 10-15 minutes, stirring occasionally, until the
apple juices start to run.  Pour in the stock and add the sage,
parsley, salt and pepper.  Bring to the boil, then simmer gently
30-40 minutes or until parsnips are soft.

Pass through a food mill or puree in a blender or food processor
until smooth.  Return to pan and reheat gently.  Add a little hot
soup to the egg yolks, stirring well, then add the eggs to the
soup.  Do not allow to boil.  Serves 8.

__________________________________________________

Champignons Farcies

32 2-inch mushroom caps
2 1/2 sticks butter, divided
salt and pepper (optional)
3 tbs olive oil
1/2 cup finely minced onion
1/2 cup minced green onion
stems from mushrooms, finely chopped and
squeezed to extract juice
1/2 cup fine white bread crumbs
1 1/2 cups finely shredded Swiss cheese, divided
3/4 cup freshly grated Parmesan cheese
3/4 cup snipped fresh parsley
1 tsp dried tarragon leaves (or 1 tbs fresh)
1/2 cup whipping cream

Clean mushrooms thoroughly; separate stems from caps and let
dry thoroughly, caps upside down.  Melt 1 stick of the butter and
dip caps into it.  Place hollow side up on pizza pan.  (Sprinkle
with salt and pepper if desired.) In a large skillet, melt 6 tbs of
the butter; add olive oil.  Saute onions 3-4 minutes; do not brown.
Add green onions and stem pieces.   Cook 6-8 minutes until
mushrooms brown lightly and separate.  Mix in bread crumbs,
3/4 cup of the Swiss cheese, the Parmesan, parsley and tarragon.
Add enough cream that the filling will hold its shape.  Fill caps
with stuffing.  Melt remaining butter.  Ë?op each stuffed mushroom
with an additional pinch of Swiss cheese and a few drops of melted
butter.  Bake in upper third of a preheated 375-degree oven for
15-20 minutes or until caps are tender and stuffing is lightly
browned.

__________________________________________________
Turkey Ham Elegante

1 1/2 T.  butter
1/2 c. bread crumbs
2 T. butter or margarine
1/2 c. chopped onion
3 T. flour
1/2 t. salt
1/8 t. pepper
1 (4 oz.) can undrained sliced mushrooms
1 c. light cream
2 c. cubed, cooked turkey
1 c. cubed, cooked ham
1 (5 oz.) can drained and sliced water chestnuts
1/2 c. shredded process Swiss cheese
Paprika

Melt 1 1/2 T butter in microwave 30 seconds. Mix with bread
crumbs and set aside. In 2 qt casserole, melt 2 T. butter in
microwave 1 minute. Stir in onion and cook 1 min. more. Blend
in flour, salt and pepper. Stir in mushrooms and cream. Cook
1 min. Stir, cook 3 additional minutes. Gently stir in turkey,
ham and water chestnuts. Cook in microwave 7 minutes stirring
once. Top with cheese and wreath with buttered crumbs. Cook
1 minute. Sprinkle with paprika. Great for Thanksgiving leftover
turkey and ham.

__________________________________________________

Macaroni and Pea Salad
2 cups uncooked macaroni
1 cup cubed Cheddar cheese
1 [15 oz] can sweet green peas [drained]
1/4 cup green onion chopped,more if desire
1/4 cup salad dressing light or low sodium
1 teaspoon dried dill

Cook macaroni until tender but not too soft. Combine with peas,
cheese, and onions. Gently mix with salad dressing. Sprinkle
dried dill on top. Cover and chill until time to serve.

__________________________________________________
Dark Chocolate Oatmeal Cookies

3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 c) unsalted butter, at room temperature
1/2 c granulated sugar
1 T vanilla extract
2 T (1/8 c) steel-cut (Scottish pinhead) oats
1/4 c semisweet or dark chocolate chips

Heat oven to 350F. Line rimmed cookie sheets with parchment
paper. Sift flour, cocoa powder, baking soda, and salt into medium
bowl. Using electric mixer, beat butter in large bowl until fluffy.
Add sugar and vanilla; beat until blended. Add flour mixture and
beat until moist clumps form. Mix in oats with spatula until evenly
distributed (dough will be very firm). Add chocolate chips, and
knead gently to blend.

Separate the dough into 12 pieces. Roll each piece into a ball,
and then roll the ball in sugar. Place each ball 3 inches apart on
a baking sheet. Gently flatten each cookie to a little less than
a half-inch thick with the bottom of a glass. Reshape sides if
necessary, and then sprinkle with more sugar.

Bake cookies center is slightly firm and top is cracked, about
14 minutes. (Be sure to rotate sheet about halfway through.)
Sprinkle with more sugar, and then cool cookies on a wire rack.
Makes 12 cookies.

Options:
Reducing the flour to 1/2 c + 1 T makes a crispier, flatter cookie
Adding an egg makes a chewier, flatter cookie.

__________________________________________________
 
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Thursday, December 28, 2006

Famous Recipes - Sunny Broccoli Salad

 
Sunny Broccoli Salad
 
Ingredients
1  cup mayonnaise, reduced-fat mayonnaise, or salad dressing
1/2  cup raisins
1/4  cup finely chopped red onion (1 small)
3  tablespoons sugar
2  tablespoons vinegar
7  cups chopped fresh broccoli florets
1/2  cup shelled sunflower seeds
8  slices bacon, crisp-cooked, drained and crumbled

Directions
1. In a large bowl combine mayonnaise, raisins, onion, sugar, and
vinegar. Add broccoli and stir to coat. Cover and chill in the
refrigerator for at least 2 hours or up to 24 hours. Before serving,
stir in sunflower seeds and bacon.  Makes 12 to 16 side-dish servings 

 
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Wednesday, December 27, 2006

Famous Recipes - ~~ Divinity ~~Yum Yum...

Divinity

INGREDIENTS

2 2/3 cups white sugar 2/3 cup light corn syrup 1/2 cup water 2 egg whites 1 teaspoon vanilla extract 2/3 cup chopped walnuts (optional)

DIRECTIONS

Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. On humid days, use 1 tablespoon less water. Cook, without stirring, to 260 degrees on candy thermometer or hard ball stage. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for electric mixer. Fold in nuts if you choose. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm at least 12 hours. Store in airtight container.

©2003 LongBraid Designs

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Famous Recipes

Famous Recipes Famous Recipes in the New York Times The New York Times Food and Dining Section talked about Famous Recipes today in this article about the rise of populism in cooking. In part the article said this: Food for the People, Whipped Up by the People By JULIA MOSKIN Published: December 27, 2006 IF you wanted to appear in a food magazine or publish a cookbook in 2006, to star in a television cooking show or increase the traffic on your Web site, your best move was clear: don’t be a chef. Food Network DOES HER OWN CHOPPING Paula Deen, above, brought Southern home cooking to the Food Network. “The Taste of Home Cookbook” is one of the best-selling cookbooks of the year. It was the year the people took back the food. Expertise was out: the Food Network edged aside chefs like Mario Batali to make room for home-cooking queens like Paula Deen, Sandra Lee and Rachael Ray. The most popular new food magazines and cookbooks were collections of recipes from real home cooks (or those who pretended to be), often stamped with the irresistible words “home-style,” “country” and “everyday.” And one of the Web’s most popular independent food blogs, according to data collected by Alexa, a Web information company, was an undiscriminating one titled World Famous Recipes. Bill Austin of Scottsdale, Ariz., collects recipes and recipe links at famousrecipes.wordpress.com, presenting them unedited and without comment. The site’s motto: “Famous and not so famous recipes — who are you to decide? Who am I to decide?” Today’s home cooks want to decide for themselves, or learn from others like them. “When you have the Internet, who needs cookbooks?” said Amy Cisneros, an avid cook from San Antonio. “I look at all the different recipes, and then I make it my way.” … More at the NY Times site

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Famous Recipes - Machacado and Egg a la Mexicana

Machacado and Egg a la Mexicana

Carne seca (dried beef) Eggs

Pico de gallo

Chopped tomato, chopped onion, chopped jalapeno peppers. Vegetable oil In a pan add, 3 tablespoons of oil and dried beef.

Cook it for about 2 minutes.

Then, add the ingredients for the pico de gallo.

Cook for 1 minute.

Add eggs.

©2003 LongBraid Designs

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Monday, December 25, 2006

Cherry Cordial Hot Chocolate

Cherry Cordial Hot Chocolate 5 1/2 cups milk 1 1/2 cups half and half 1 1/2 cups chocolate syrup 1/2 cup maraschino cherry juice, divided 1 3/4 cups whipping cream 1 T. powdered sugar Chocolate shavings (optional) Maraschino cherries with stems (optional) Heat first 3 ingredients and 7 T. cherry juice in a Dutch oven over medium low heat, stirring often. Beat whipping cream at medium speed with a mixer until foamy, gradually add powdered sugar and reserved cherry juice. Beat until soft peaks form. Serve with hot chocolate; top each serving with chocolate shavings and a cherry, if desired Makes 8 1/2 cups

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Fireside Coffee

Fireside Coffee 1 cup half and half 1 unsweetened chocolate baking square, chopped 1 cup hot brewed coffee 6 T. bourbon 1/4 to 1/2 cup sugar 1/3 cup whipping cream 1/2 t. vanilla extract Whipped cream, optional Microwave half and half in a 2 cup microwave safe glass measuring cup on high for 2 minutes or until steamy. Pour over chocolate; let stand 1 minutes and whisk until smooth. Stir in coffee and next 4 ingredients. Top with whipped cream if desired. Serve at once. Serves 4

Christmas Recipes

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Famous Recipes - Merry Christmas

Merry Christmas to one and all. Have a safe and healthy New Year ..2007 Cheers

Val [ from down under ]

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Sunday, December 24, 2006

Buttermilk Oatmeal Raisin Scones

Buttermilk Oatmeal Raisin Scones 1/4 cup granulated sugar 1 1/2 cups whole wheat flour 1 1/2 cups rolled oats 1 Tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3 Tbsp. soft margarine 1 cup raisins 1 1/4 cups buttermilk Preheat the oven to 425 degrees. Set aside 1 1/2 tsp. of sugar for the topping. In a bowl, combine the whole wheat flour, rolled oats, remaining sugar, baking powder, soda and salt. Rub in the margarine until the mixture is crumbly. Stir in the raisins, then the buttermilk. On a lightly floured surface, knead the dough about 10 times. Divide it into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet then cut with a knife to divide each round into four quarters. Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot.

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Saturday, December 23, 2006

Famous Recipes - A few recipes for you

Table of Contents:

Herbed Cheese Ball Dip Uh Oh Turkey Casserole Cranberries and Cornbread Dressing Soups Busy Day Beef Hotpot Tandori Style Chicken Crispy Cayenne Onions

------------------------------------------------------------------------------ HERBED CHEESE BALL

4 - 8 oz blocks cream cheese, softened to room temperature 1 stick unsalted butter, softened to room temperature 3 pkgs. dry Ranch dip mix** 1 1/2 lbs. bacon, cooked crisp and crumbled (I use the Hormel real bacon pieces/bits in a jar - 2 jars)

Cream the butter and cream cheese together well. Add the dry dip mix and blend until all is incorporated. Refrigerate at least 8 hours, or overnight. Form into ball or log, and roll in bacon pieces just before serving. Makes 2 large balls or logs. Refrigerate any leftovers. Will keep for 2 weeks in the refrigerator. (It never lasts this long at my house.) **One package is equivalent to 2 tablespoons of bulk Ranch dressing mix, bulk being what I use. _______________________________________

Dip

2 # Velveeta 1 can tamales (take paper off) mushed 1 can diced tomato 1 can chili 1 can diced green chili

Put all in the crock pot until cheese is melted and serve with a strong corn chips (you will want to get lots on your chip) Have never had any leftovers - mmm good

------------------------------------------------------------------------- Uh Oh Turkey Casserole

1 large onion diced 2 carrots diced 2 stalks celery diced 4 cloves garlic (adjust to taste) minced 1 pinch red pepper flakes 1 tsp black pepper 2 tsp thyme 1 tsp sage 2 large bay leaves

Saute the above until soft in about 2 tablespoons olive oil 2 tablespoons butter

Add to veggies 4 cups cooked chopped turkey 8 cups chicken stock(I use Knorr boullion cubes, very rich) 1 cup frozen peas 2 cups turkey gravy (can use mix, or pre-prepared from store) Simmer for about an hour with lid slightly open to let stock reduce, then add

1 16 oz. Bag of favorite pasta (I found a really neat little twisty pasta named Campanelle from the Kroger food chain) Let the pasta cook up and then add 1 large bag of Italian shredded cheese (or cheese of choice) Turn into 1 very large casserole dish or I put into 3 small aluminum pans to freeze.

To serve bake on 350 for about 45 minutes until bubbly _______________________________________

For Cranberries, I make these for use year-round as a spoonful in yogurt, cereal, etc... 2 12-oz pkg cranberries 2 - 3 cups sugar Put cranberries into flat cake pan, dump the sugar all over them, and cover w/foil. Bake at 300 for 1 hour...stir to mix any sugar not melted and let cool. add 1/3 cup Brandy, stir and store in a jar. YUM! (It sounds too simple to really be good, but I don't think you'd be disappointed in them!)

vegetable soup - no meat

1 64 oz can V8 juice (can use spicy if you like) 2 16 oz cans vegetable broth 1 can diced tomatoes 1 medium onion, diced medium 1-2 gloves garlic – depends on individual taste 1/2 pound fresh broccoli florets – trim off the stems 1/2 pound fresh cauliflower florets 3-4 fresh carrots – sliced 2 ribs celery 1 medium sized zucchini – halved and sliced 1 10oz box frozen spinach – don’t need to thaw, just add it to the pot 5 or 6 small red potatoes – scrubbed and quartered 1 teaspoon Nature’s Seasoning Salt and pepper to taste

Just throw it all in a big pot, simmer til veggies are done to taste. Serve with a big pan of southern cornbread and enjoy!

Taco Soup

2 pounds lean ground beef 1 medium to large onion, diced

Brown meat and onion together in a large soup pot; drain, rinse and put back into the pot.

Add the following - do not drain!

1 16 oz can pinto beans 1 16 oz can kidney beans 1 16 oz can whole kernel corn 1 16 oz can golden hominy 2 -3 10 oz cans Ro-Tel tomatoes – the ones with the peppers 1 16 oz can diced tomatoes 1 package taco seasoning mix 1 package ranch dressing mix

Mix all together, cook on medium heat 30-45 minutes. Stir often.

Serve with: Corn chips, Grated Cheddar Cheese, or Sour Cream. Also good with cornbread

This soup just gets better and better after being reheated a couple of times – if there is any left after the first time!

_______________________________________

Busy Day Beef Hotpot CP

2 Tbs Butter, cut into pieces 1-1/2 Lbs Lean Ground Beef 1 Cup Instant Rice 1 Pkg Onion Soup Mix 1 Can (10.75 oz) Cream of Mushroom Soup (or your favorite flavor) 1 Cup Water

Layer ingredients in order listed in crock-pot. Raw beef should be crumbled up over the butter, not a patty. Evenly sprinkle rice then soup mix over beef. Spoon cream of mushroom soup evenly over mixture and pour cup of water over soup.

Cover and cook on Low for 2 - 3 hours. Serve as you like. _______________________________________

Tandori Style Chicken

The true Indian version of this dish is cooked in a special clay pot, often at temperatures over 800 degrees.

4 lbs Chicken, skinned and quartered 1 cup Yogurt, plain 1 tsp Lemon juice 1 tsp Vinegar 1 tsp Garlic, minced 1 tsp Ginger, fresh, peeled and minced 1 tsp Coriander 1/2 tsp Cumin 1/8 tsp Clove, ground 4 Tbs Olive oil

Mix all the ingredients (except the oil) in a large glass (or other non-reactive) bowl. Toss well. Cover and place in the refrigerator for at least 12 hours. Stir several times during this period. Pre-heat the oven to 500. Place the chicken in a baking dish. Drizzle on the oil. Bake for 30-40 minutes. Serve with rice and steamed veggies. Serves 4

_______________________________________

If you like onion rings and spicy food, you will go crazy for these Crispy Cayenne Onions.

4 large (3 pounds) yellow onions 1 quart (2 pounds) buttermilk 3 tablespoons salt 1/2 cup (2 ounces) cayenne pepper 1 tablespoon pepper 5 cups (1 pound 4 ounces) flour oil for frying as needed

Slice onions into thin rings. Mix buttermilk with 1 tablespoon salt, 1/4 cup cayenne and pepper. Marinate onion rings in this mixture until well coated, about 2 minutes. Mix flour with remaining 1/4 cup cayenne and 2 tablespoons salt. Dip onions into this dry mix and coat completely. Fry onion rings for approximately 1-1/2 minutes or until golden brown.

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Friday, December 22, 2006

Famous Recipes - Cranberry Poached Pears

Cranberry Poached Pears Ingredients 2-1/2 cups reduced-calorie cranberry juice 3 small pears, halved, peeled, and cored 1/2 cup fresh cranberries 1 vanilla bean,* halved lengthwise 2 3-inch-long cinnamon sticks 1/4 teaspoon freshly ground black pepper 1/2 cup fresh cranberries 1 6-ounce carton plain low-fat yogurt 2 teaspoons honey

Directions 1. In a medium saucepan, bring cranberry juice to a simmer. Add pears, split vanilla bean, stick cinnamon, and pepper. Return to a simmer; cover and cook for 10 minutes. Remove from heat. Add cranberries. Let stand, covered, for 1 hour, turning pears once.

2. Remove vanilla bean and scrape seeds into a small bowl; stir in yogurt and honey.

3. Divide cooking liquid among six individual dessert dishes. Add a pear half to each. Top with yogurt mixture. Makes 6 servings.

*Tip: Instead of using a vanilla bean, you can add 1 teaspoon vanilla to pear liquid after cooking. Stir 1/2 teaspoon vanilla into yogurt mixture.

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Famous Recipes - A few for you

Chilled Carrot Soup with Cumin and Lime

2 tablespoons olive oil 2 pounds carrots, peeled, chopped (about 5 cups) 2 large leeks (white and pale green parts only), chopped (about 2 cups) 1 tablespoon chopped garlic 3 1/2 teaspoons ground cumin 1/2 teaspoon dried crushed red pepper 6 1/2 cups (or more) canned low-salt chicken broth 8 tablespoons sour cream 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight. Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel. Serves 4.

-------------------------------------------------------------------------- Challah (Jewish Braided Egg Loaf)

5 cups unbleached flour 2 teaspoons salt 1/4 cup sugar 1 heaping tablespoon yeast 1/2 cup melted margarine or oil (if you are wanting to keep it kosher) 1 1/4 cups warm water 4 eggs at room temperature, 1 yolk set aside for brushing the outside A couple pinches of saffron (optional adds color and aroma)

Preheat oven to warm (140F). Mix flour, salt, sugar and yeast in a large bowl (or heavy duty mixer). Mix together margarine (or oil) and water and pour into flour mixture and mix well (by hand, with a spoon or mixer). Add the whole eggs and the extra white (and the saffron if using). Knead well or use dough hook on mixer (or two batches in a food processor). Add a little more flour if needed.

Place dough in a greased bowl and turn dough to grease all sides, cover with waxed paper or plastic wrap and a towel and put in the warm oven (turned off), for 1/2 hour. Punch down and knead for about 10 minutes. Cover again with wrap and towel and let rise 15-20 minutes more in the warm oven. Repeat punching, kneading and raising, 1 more time.

Cut dough into two pieces (for small loaves or leave in one for large). Divide each into three for triple braid, four for a large triple with a small triple on top, or six for six braid. Roll each into ropes, tapered at the ends, and braid according to the number you are using. Tuck ends together tightly and place in loaf pans, or large loaf on a greased baking sheet.

Brush with a remaining yolk mixed with a little water. Get into all the cracks. Place in warm oven for 20 minutes. Raise oven temperature to 200F for 15 minutes. Raise it to 275F for 15 minutes. Finally, raise the oven temperature to 375F for about 20 to 25 minutes (for large loaf, a little less for two smaller), until bread is golden brown, and internal temperature is 200F. Baked challah freezes well, and slightly stale, it makes the BEST French Toast.

__________________________________________________

"Veronique" is a fancy French term for dishes that contain grapes. Call it what you will, this dish is quick, easy, and delicious.

Herbed Halibut Veronique

1 cup (250 ml) heavy cream 1 cup (250 ml) dry white wine 2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried 4-6 halibut fillets, or other firm, white fish, about 1 inch (2.5 cm) thick Salt and freshly ground pepper to taste 2 tsp (10 ml) Dijon mustard 1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.

__________________________________________________

Rib Eye Steaks au Roquefort

6 to 8 oz (175 - 225 g) crumbled Roquefort or other good quality bleu cheese 6 Tbs (90 ml) butter, softened 1/2 tsp (2 ml) Worcestershire sauce 4 - 6 rib eye steaks or other boneless, tender cut, about 8 oz (225 g) each Salt and freshly ground pepper to taste 4 - 6 slices rye bread, toasted and buttered

Combine the Roquefort, butter, and Worcestershire sauce in a bowl and stir to combine. Season the steaks with salt and pepper and saute or grill until cooked to the degree you prefer. Spoon the Roquefort mixture over the steaks and place under a preheated broiler just until the cheese melts, 30 seconds to 1 minute. Place steak on a slice of buttered toast and serve immediately. Serves 4 to 6.

__________________________________________________

Candy Apple Salad

1 red apple, cut in bite sized pieces, not peeled 1 green apple, cut in bite sized pieces, not peeled 1/2 cup sour cream 1/4 cup brown sugar dash pumpkin pie spice dash salt

Mix all ingredients together, eat. Serves 2, multiplies well, add candied nuts if desired.

__________________________________________________

Peanut Butter Fudge

2 cups sugar 10 Tbs milk

Stir together over medium heat. When it comes to a full boil, cook 4 minutes (no more!). Remove from heat, then add:

1 tsp vanilla 1 cup peanut butter 2 very large spoons of marshmallow creme (exact measurement doesn't seem to matter!)

Mix well and press into an 8" x 8" buttered pan.

As the lady who gave me the recipe has marked, "Good Luck & Enjoy!" Delicious!

__________________________________________________

Holiday Bark

8 ounces semi-sweet chocolate, chopped 8 ounces white chocolate, chopped 1 cup sliced or slivered almonds, toasted 1/2 cup dried cranberries or dried cherries 1/2 cup chopped dried apricots

Microwave semi-sweet chocolate and white chocolate in separate medium microwavable bowls - heat chocolate for two to three minutes on 50 percent power; stir to distribute heat and then continue to heat if necessary, 30 seconds at a time, until completely melted and chocolate is smooth. Be careful not to burn the chocolate. Add half each of the almonds, cranberries and apricots to each chocolate; stir until well blended.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet (I use a Silpat), alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect. You should end up with a chocolate layer that is about 1/3 to 1/2 inch thick.

Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.

Note: You can use only one color of chocolate if desired - I think it's especially attractive with all white chocolate.

__________________________________________________

Aunt Madge's Christmas Pudding Yields: 12 Servings

1 cup soft bread crumbs 1 cup Raisins 1 cup Currants well -washed and dried 1 cup Glace cherries (or more - red and green) 1/2 cup Walnuts chopped 1 cup Flour 1 teaspoon Baking powder 1/4 teaspoon Baking soda 1/4 teaspoon salt 1/2 teaspoon Cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon Cloves 1/4 teaspoon Allspice 2 Eggs 1 cup milk 2 tablespoon molasses 1/2 cup Brown sugar 1/2 cup margarine

Cream margarine, etc. Combine Dry ingredients and combine with creamed mixture. Stir in fruits. Can also use glace pineapple. Use wide mouthed pint jars with snap lids and fill 2/3's full. Boil pints for 2 hours and quarts for 3 hours. Start timing when water starts boiling. Keep a pan of boiling water handy to top up as necessary. Keeps well because it's canned. (Keep it in a dark place or it discolors). Serve with Brown Sugar Sauce.

Brown Sugar Sauce Yields: 4 Servings

1/2 cup Brown sugar firmly packed 1 tablespoon Cornstarch 1/8 teaspoon salt 1 cup Warm water 1 tablespoon Butter 1 teaspoon Vanilla

Combine brown sugar, cornstarch, salt in pan. Stir in water. Cook on medium low until thick and smooth - about 5 - 10 minutes. Stir in butter and vanilla. Serve over Aunt Madge's Christmas Pudding.

__________________________________________________

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Quotes Chicken Recipes

Thursday, December 21, 2006

Re: Famous Recipes - OYSTER STUFFING

Your so very welcome - I just hope you enjoy them.

Merry Christmas to you and yours.

Jim

----- Original Message ----- From: Mary &Greg To: world-famous-recipes@yahoogroups.com Sent: Thursday, December 21, 2006 8:32 AM Subject: RE: Famous Recipes - OYSTER STUFFING

Thankyou for the recipes they were 2 things my Mother in law used to make and i never got her recipes ,this is our first christmas with out her and i wanted to surprise my hubby Mary

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Thursday, December 21, 2006 9:18 AM To: Domeus Subject: Famous Recipes - OYSTER STUFFING

OYSTER STUFFING

---------------------------------------------------------- 24 slices dry bread, cut in cubes 1 pt. oysters 2 1/2 c. chopped onions 1/2 c. water 2 1/2 tsp. salt 1 tsp. sage 2 eggs, beaten 1 c. butter or margarine 2/3 c. finely chopped turkey giblets 1 1/2 c. grated apple (about 4 medium, pared) 1/4 tsp. black pepper 1/2 tsp. sugar

Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat for 20 minutes, stirring occasionally. Drain oysters; remove any shell particles. Coarsely chop and refrigerate until ready to use. Heat 1/2 cup butter in a large skillet. Add celery, onions and apple; cook over medium heat until onion is tender, stirring occasionally. Meanwhile pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets and apple mixture. Lightly spoon into body and neck cavities of turkey. Stuffing for 15 pound turkey.

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Quotes Chicken Recipes

Famous Recipes - OYSTER STUFFING

OYSTER STUFFING

-------------------------------------------------------------------------------- 3 c. cracker crumbs 1 Tbsp. onion, chopped 1 small can oysters, drain and retain liquid 1/4 c. margarine 1/2 tsp. pepper 2 stalks celery 1/3 c. hot milk

Put oysters (drained), onion, crackers and celery through food chopper. Melt margarine; add milk, pepper and liquid drained from oysters. Heat. Stir into crumb mixture. Stuff into turkey.

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Quotes Chicken Recipes

RE: Famous Recipes - OYSTER STUFFING

Thankyou for the recipes they were 2 things my Mother in law used to make and i never got her recipes ,this is our first christmas with out her and i wanted to surprise my hubby Mary

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Thursday, December 21, 2006 9:18 AM To: Domeus Subject: Famous Recipes - OYSTER STUFFING

OYSTER STUFFING

---------------------------------------------------------- 24 slices dry bread, cut in cubes 1 pt. oysters 2 1/2 c. chopped onions 1/2 c. water 2 1/2 tsp. salt 1 tsp. sage 2 eggs, beaten 1 c. butter or margarine 2/3 c. finely chopped turkey giblets 1 1/2 c. grated apple (about 4 medium, pared) 1/4 tsp. black pepper 1/2 tsp. sugar

Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat for 20 minutes, stirring occasionally. Drain oysters; remove any shell particles. Coarsely chop and refrigerate until ready to use. Heat 1/2 cup butter in a large skillet. Add celery, onions and apple; cook over medium heat until onion is tender, stirring occasionally. Meanwhile pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets and apple mixture. Lightly spoon into body and neck cavities of turkey. Stuffing for 15 pound turkey.

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Quotes Chicken Recipes

Famous Recipes - OYSTER STUFFING

OYSTER STUFFING

-------------------------------------------------------------------------------- 1 bay leaf 1/2 c. chopped celery 1/2 c. chopped onion 1/4 c. butter 6 c. dry bread cubes 1 Tbsp. snipped parsley 2 beaten eggs 1 pt. raw oysters, chopped 1 tsp. poultry seasoning 1 tsp. salt dash of pepper milk to make 1/4 to 1/3 c. oyster liquor

Cook bay leaf, celery and onion in butter until tender. Discard bay leaf. Add dry bread cubes and snipped parsley to butter mixture. Mix thoroughly. Add eggs, oysters, poultry seasoning, salt and pepper. Add milk to oyster liquor to make 1/4 to 1/3 cup. Add enough liquid to stuffing to moisten. Makes enough stuffing for a 10 pound turkey.

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Quotes Chicken Recipes

Re: Famous Recipes - Butterscotch Apple Cheesecake

On the way Mary - hope the help you.

Jim

----- Original Message ----- From: Mary &Greg To: world-famous-recipes@yahoogroups.com Sent: Wednesday, December 20, 2006 3:20 PM Subject: RE: Famous Recipes - Butterscotch Apple Cheesecake

hi iam looking for 2 rrecipes a rum cake and oyster stuffing Mary

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Wednesday, December 20, 2006 8:12 AM To: Domeus Subject: Famous Recipes - Butterscotch Apple Cheesecake

Butterscotch Apple Cheesecake

Ingredients Crust: 1-1/3 cups graham cracker crumbs (from 10 rectangular boards) 1/4 cup packed light-brown sugar 1/4 cup (1/2 stick) butter, melted 1/2 teaspoon ground cinnamon Filling: 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon Pinch ground nutmeg 1-1/2 pounds cream cheese, at room temperature 1 jar (about 12.25 ounces) butterscotch sauce 1/4 cup packed light-brown sugar 3 eggs 1/2 teaspoon vanilla 1 Gala or Red Delicious apple (about 1/2 pound), peeled, cored and finely diced Topping: 2 tablespoons butter 2 Gala or Red Delicious apples (about 1 pound), peeled, cored and thinly sliced 1/2 cup packed light-brown sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 3/4 cup apple juice 2 tablespoons cornstarch

Directions 1. Crust: Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.

2. Heat oven to 325 degrees F.

3. Filling: Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

4. Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.

5. Bake in 325 degree F oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.

6. Topping: Melt butter in medium-size skillet over medium-high heat. Add sliced apples; saute 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

7. To serve, remove side of pan. Slice cheesecake into wedges. Makes 12 servings.

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Quotes Chicken Recipes

Famous Recipes - BUTTER RUM CAKE

BUTTER RUM CAKE

-------------------------------------------------------------------------------- 2 c. sifted flour 1 3/4 c. sugar 5 eggs 1/2 lb. margarine 1 tsp. vanilla 1 tsp. butter flavoring 1 tsp. rum flavor

Cream margarine thoroughly; add sugar gradually. Add eggs one at a time; mix well. Add extracts. Add sifted flour a little at a time; blend well. Pour batter into greased and dusted 10-inch stem pan and bake at 325 degrees for about 1 hour or until done.

Butter Rum Cake Icing: 1 c. sugar 1/2 c. water 1 tsp. rum flavor Bring water and sugar to a boil. Cool and add 1 tea- spoon rum flavor. Use pastry brush and apply to warm cake.

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Quotes Chicken Recipes

Famous Recipes - OYSTER STUFFING

OYSTER STUFFING

-------------------------------------------------------------------------------- 24 slices dry bread, cut in cubes 1 pt. oysters 2 1/2 c. chopped onions 1/2 c. water 2 1/2 tsp. salt 1 tsp. sage 2 eggs, beaten 1 c. butter or margarine 2/3 c. finely chopped turkey giblets 1 1/2 c. grated apple (about 4 medium, pared) 1/4 tsp. black pepper 1/2 tsp. sugar

Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat for 20 minutes, stirring occasionally. Drain oysters; remove any shell particles. Coarsely chop and refrigerate until ready to use. Heat 1/2 cup butter in a large skillet. Add celery, onions and apple; cook over medium heat until onion is tender, stirring occasionally. Meanwhile pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets and apple mixture. Lightly spoon into body and neck cavities of turkey. Stuffing for 15 pound turkey.

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Quotes Chicken Recipes

Famous Recipes - Lobster Club Sandwiches

Lobster Club Sandwiches

*Add a twist to the classic turkey club by using lobster instead! To make preparation easy, contact a seafood specialty store to see if they offer prepared lobster meat, or use lobster tails from the seafood department.*

Serving: 4 Prep Time: 60 minutes Cook Time: 30 minutes Total Time: 90 minutes

1 pound fully cooked lobster meat, or 5 pounds live lobsters 1 medium cucumber (5-6 ounces), peeled, seeded and finely diced mayonnaise 3 small scallions (white and most of the green parts), thinly sliced kosher or sea salt freshly ground black pepper 2 ripe medium tomatoes (5-ounces) 1 head iceberg lettuce 12-ounces smoky country bacon 12 slices dense white bread pickles and olives for garnish

[image: DIRECTIONS:] To make the lobster salad: 1. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

2. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.

3. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.

To make the club sandwiches: 1. Prepare the lobster salad. You will need only three-quarters of the salad, so you can make it with 12 ounces lobster meat and scale back the other ingrediets by a quarter or save the bit of leftover salad for a late-night snack.

2. Slice the tomatoes about 1/3 inch thick.

3. Remove the stringy outer leaves of the lettuce and discard. Tear the other leaves into pieces about the size of the bread. You will need 3 or 4 pieces per sandwich (12-16 pices total).

4. Slice the bacon about 1/4 inch thick. Either spread the bacon on a baking sheet and bake at 375 degrees F for 12 minutes or fry it in a skillet. Drain on a plate lined with paper towels and cover to keep warm.

5. Before slicing the bread, organize the ingredients so that they are within reach. You must work fast if you intend to serve this even slightly warm. Toast all the bread either under the broiler or in a toaster. If using a toaster, have 8 slices ready before you start. The last 4 slices can toast while you are constructing the sandwiches.

6. Line up 4 slices of toasted bread. Cover them evenly with the lobster salad. Spread a little mayonnaise on the side of 4 other slices of toast and cover the lobster salad with these slices, mayonnaise side up. Place the lettuce on top of the toast. Distribute the bacon on top of the lettuce and cover with the tomato slices- 2 or 3 slices per sandwich, depending on the size of the tomatoes. Sprinkle with salt and a grind of black pepper. Spread mayonnaise on one side of the remaining 4 slices of toast and place them on top, mayonnaise side down. Place toothpicks or skewers in the center of what will be each quarter, then cut each sandwich into quarters. Garnish with pickles and olives and serve at once.

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Quotes Chicken Recipes

RE: Famous Recipes - Butterscotch Apple Cheesecake

hi iam looking for 2 rrecipes a rum cake and oyster stuffing Mary

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Wednesday, December 20, 2006 8:12 AM To: Domeus Subject: Famous Recipes - Butterscotch Apple Cheesecake

Butterscotch Apple Cheesecake

Ingredients Crust: 1-1/3 cups graham cracker crumbs (from 10 rectangular boards) 1/4 cup packed light-brown sugar 1/4 cup (1/2 stick) butter, melted 1/2 teaspoon ground cinnamon Filling: 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon Pinch ground nutmeg 1-1/2 pounds cream cheese, at room temperature 1 jar (about 12.25 ounces) butterscotch sauce 1/4 cup packed light-brown sugar 3 eggs 1/2 teaspoon vanilla 1 Gala or Red Delicious apple (about 1/2 pound), peeled, cored and finely diced Topping: 2 tablespoons butter 2 Gala or Red Delicious apples (about 1 pound), peeled, cored and thinly sliced 1/2 cup packed light-brown sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 3/4 cup apple juice 2 tablespoons cornstarch

Directions 1. Crust: Mix crumbs, sugar, butter and cinnamon by hand in medium-size bowl or in food processor with on/off pulse motion until crumbs are evenly moistened. Cover your hand with plastic wrap, and press crumb mixture over bottom and 1 inch up sides of 9-inch springform pan. Wrap outside bottom and sides of pan with aluminum foil. Refrigerate until chilled, about 30 minutes.

2. Heat oven to 325 degrees F.

3. Filling: Mix together flour, cinnamon and nutmeg in small bowl. Beat cream cheese in medium-size bowl on medium speed until smooth. Add butterscotch sauce and brown sugar; beat until smooth. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in the flour mixture and vanilla until smooth. Fold in diced apple.

4. Scrape filling into springform. Place larger baking pan on oven rack; place springform in larger pan. Add hot water to larger pan to come halfway up sides of springform pan.

5. Bake in 325 degree F oven 1 hour. Turn oven off; prop oven door open slightly with wooden spoon. Let cake cool in water bath 1 hour. Transfer springform pan from water bath to wire rack to cool, about 1 hour. Refrigerate until chilled.

6. Topping: Melt butter in medium-size skillet over medium-high heat. Add sliced apples; saute 5 minutes or until slightly softened. Meanwhile, in small bowl, combine sugar, cinnamon, nutmeg and salt. Add sugar mixture to skillet; cook until sugar melts, 2 minutes. Whisk apple juice and cornstarch in small bowl. Add to skillet; cook, stirring occasionally, until thickened and caramel colored, 2 minutes. Pour onto cooled cake, spreading evenly to edges. Refrigerate until topping is cooled and set, about 2 hours.

7. To serve, remove side of pan. Slice cheesecake into wedges. Makes 12 servings.

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Wednesday, December 20, 2006

Famous Recipes - Basic Cheese Pastry & Soft Ginger Cookies and others

Basic Cheese Pastry

1 1/2 cups finely shredded Cheddar cheese 1/2 cup sweet butter 1 cup flour 1 tsp salt 1/2 tsp cayenne, or to taste (optional)

Cream together cheese and butter; combine with flour and salt (and cayenne) until it's well blended and forms a ball. Use in any of the following ways and serve warm or at room temp to adoring friends and relatives.

Variations:

Cheese Wafers: Form pastry into rolls 6 inches long and 2 inches in diameter. Refrigerate several hours. With a sharp knife, slice rolls thinly. Place slices on lightly greased baking sheets and bake at 400 for 8-10 minutes until lightly browned on the edges.

Cheese-Nut Wafers: Start out as above, centering each wafer with a pecan half before baking.

Cheese-Olive Balls: Wrap 1-1 1/2 tsp pastry around stuffed green olives (depending on size of olives), sealing well. Bake at 400 for 10-12 minutes.

Chicken-Cheese Tartlets: Substitute Swiss cheese for Cheddar; roll pastry out as for pie shell and cut into 3-inch rounds with a cookie or biscuit cutter. Fit pastry rounds gently into mini-muffin tins; prick with fork. Bake at 425 until golden. Cool and remove from tins carefully. Fill with chicken salad. Each filled tartlet can be topped with a small green grape for an elegant presentation.

Cheese Straws/Twists: Roll dough of your choice out as above. With a sharp knife, cut into pieces about 3 inches long and 1/2 inch wide. Place on sheets either flat or twist gently once or twice and bake at 400 for about 8 minutes or until golden brown.

Cheese Puffs: Form pastry into 1-inch balls. If desired, roll each in paprika, chili powder, cayenne, sesame seeds, caraway seeds, finely chopped nuts, etc. Bake on cookie sheets at 400 until puffed and golden, about 10 minutes. To vary this variation, form pastry into 1/2-inch balls and lay them on the baking sheets in clusters of three. Bake as above. These are interesting on St. Patrick's Day if you sprinkle the freshly-baked clusters with finely chopped fresh parsley immediately upon removing them from the oven.

Cheese-Date Balls: Fill pitted dates with almonds, pecans or walnuts, cut or broken to fit as necessary. Wrap each stuffed date with enough cheese pastry to cover completely, sealing well. Bake on lightly greased sheets at 400 for 10-12 minutes.

This recipe from Margaret Roberts appeared in the Pen-Pal forum just a couple of weeks ago, in the November 29 edition to be precise. My mother made a batch for the above-mentioned gift baskets, and we both fell in love with the flavor and texture. They taste like old-fashioned ginger bread, sweet and fragrant with molasses, and the chewy cake-like center on top of a crisp base made them an immediate favorite. Here is how Margaret introduced her recipe:

This recipe has been a family favorite for years. I have been known to use these cookies as birthday gifts for co-workers, friends and relatives. I won't give them the recipe... so they BEG for the cookies. Maybe someday I'll let my niece have the recipe... maybe I'll just leave it in my will... he he. I use less cloves than listed for less of a "bite" to the taste. I also use dairy-free margarine and egg beaters to make these cholesterol free (NOT calorie or fat free though).

Soft Ginger Cookies

2 1/4 cups flour 2 tsp ground ginger 1 tsp baking soda 3/4 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 cup butter (or margarine), softened 1 cup sugar 1/4 cup molasses 1 large egg (or 1/4 cup egg beaters ) 1/3 cup sugar (see recipe)

Heat oven to 350 degrees. Combine flour, baking soda and spices. Set aside. (Tip: I use 1/4 tsp cloves, and 1 tsp cinnamon) in a large bowl beat the butter and 1 cup of sugar until fluffy. Add the egg beaters and molasses, mix well. Stir in the dry ingredients until well blended. Meanwhile pour the remaining 1/3 cup of sugar onto a plate (you may need more sugar). Shape dough into 1 1/2- inch balls and roll in the sugar. Place about 2 1/2 inches apart on ungreased cookie sheets. (Tip: cover the sheets with foil to help with cleaning) bake 10-12 minutes or until puffed and light brown. Do not overbake! Let stand on pan for 2 minutes then cool on wire rack. Yield: about 36 cookies.

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This vodka sauce has been turning up on the menus of trendy restaurants for several years. Use the best quality Italian canned tomatoes for best results.

Rigatoni in Vodka Sauce

2 Tbs (30 ml) olive oil 1 small onion, chopped 2-4 cloves garlic, finely chopped 1 Tbs (15 ml) Italian herb mixture 16 oz (454 g) canned Italian plum tomatoes, chopped and liquid reserved 3 oz (80 g) chopped prosciutto or cooked ham 1/2 cup (125 ml) vodka 3/4 cup (180 ml) heavy cream 1 cup (250 ml) freshly grated Parmesan cheese Salt and freshly ground pepper to taste 1 lb (450 g) rigatoni or other tubular pasta, cooked according to the package directions and drained

Heat the olive oil in a large skillet (large enough to hold the cooked pasta) over moderate heat and saute the onion, garlic, and Italian herbs for 5 minutes. Add the tomatoes, their reserved liquid, and the prosciutto and simmer 10 minutes, stirring occasionally. Add the vodka and simmer 5 minutes. Add the cream, 1/2 cup (125 ml) of the Parmesan, salt, and pepper. Simmer until the sauce is slightly thickened, about 5 minutes. Add the cooked rigatoni and stir to coat with the sauce. Serve garnished with the remaining Parmesan. Serves 4 to 6.

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Leeks in Dill Sauce

Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, use the equivalent amount of pasteurized egg substitute instead.

8 - 12 leeks, trimmed and thoroughly washed 2 Tbs (30 ml) olive oil 2 eggs 1 Tbs (15 ml) Dijon-style mustard 2 tsp (10 ml) white wine vinegar 1 cup (250 ml) olive or peanut oil 1/4 cup (60 ml) chopped parsley 3 Tbs (45 ml) chopped fresh or 2 tsp (10 ml) dried dill Salt and freshly ground pepper to taste

Place the leeks in a single layer in a large skillet and add enough water to cover. Add the 2 tablespoons (30 ml) olive oil and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 8 to 10 minutes, until the leeks are tender. Drain on paper towels. Combine the eggs, mustard, and vinegar in an electric blender and process until combined. With the motor running, add the oil in a thin stream. Transfer the sauce to a small bowl and stir in the parsley, dill, salt, and pepper. Spoon the sauce over the leeks and serve warm or chilled. Serves 4 to 6.

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Cranberry Almond Coffeecake 16 servings

Cake 8 Tbs butter 1 c. sugar 2 eggs 1 c buttermilk or yogurt 1 tsp almond extract 1 tsp baking powder 1 tsp baking soda 2 c flour 1/2 tsp salt 1 c cranberry sauce (whole berry is preferred) 1/2 c toasted slivered almonds

Glaze 3/4 c powdered sugar 2 Tbs milk 1/2 tsp almond extract

Preheat oven to 350F. Cream butter and sugar. Beat in eggs, buttermilk and extract. In a separate bowl mix together baking powder, soda, flour and salt. Add dry ingredients all at once to wet ingredients, stirring just to blend. Grease & flour a 9-10 inch tube pan (or Bundt pan). Spoon half the batter into the pan. Spread 1/2 of the cranberry sauce evenly atop the batter, the spread the remaining batter over that. Top with the remaining cranberry sauce and sprinkle toasted almonds evenly over surface. Bake the coffee cake for 55 minutes or until tester is clean. Remove from oven, cool in pan for 5 minutes.

While the cake is cooling, make the glaze by combining the glaze ingredients. Turn the cake out of the pan and drizzle the glaze over the warm cake. Let the cake cool completely (or serve it warm if you don't mind crumbling of the cake).

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Louisiana Dirty Rice Stuffing

2 lbs. Browned Lean Ground Beef 1/2 lb. Cooked Long Grain Wild Rice 2 Bay Leaves 1 cup Diced Celery 1 cup Diced Onions 1 cup Diced Bell Pepper 1/4 cup Chopped Green Onions 1/4 cup Chopped Parsley 2 tsp Chopped Garlic 2 oz. Butter 2 Tbs Worcestershire Sauce 1/2 tsp Italian Seasoning Salt and Pepper to taste

Saute all vegetables in butter until light golden brown. Add meat and rice to the vegetable mixture and stir until heated through. Put in casserole dish or turkey. Bake 20-25 minutes at 325 degrees until hot.

Note: Tastes even more flavorful if allowed to set in refrigerator for a few hours to overnight heat and serve.

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Cranberry-White Chip-Oatmeal Cookie Mix

1 1/2 c. all purpose or unbleached flour 1 tsp. baking powder 1/4 tsp. salt 1/2 c. crisp rice cereal 1/2 c. white vanilla chips 1/2 c. sweetened dried cranberries 1/2 c. rolled oats 1/2 c. firmly packed brown sugar 1/2 c. sugar

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt. Spoon into 1-quart wide mouth canning jar. Add layers of cereal, chips, cranberries, oats, brown sugar and sugar, pressing each layer firmly in place before adding next ingredient. Seal and decorate jar as desired. Attach copy of Cranberry-White Chip-Oatmeal Cookies recipe as follows:

Cranberry-White Chip-Oatmeal Cookies

3/4 cup butter, softened 1 tsp. vanilla 1 egg Contents of jar of Cranberry-White Chip-Oatmeal Cookie Mix

Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine butter, vanilla and egg; beat well. Add contents of jar; mix until well blended. Drop dough by rounded tablespoonfuls onto sprayed cookie sheets. Bake for 9 to 12 minutes or until edges are golden brown. Cool 1 minute. Remove from cookie sheets. Makes 24 cookies.

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Wine-Roasted Turkey Servings: 8

1 turkey 12-15 lbs. 1 cup rose wine 1 small onion -- halved 2 celery stalks -- cut into 2" 1/2 cup butter -- melted 1/4 cup orange juice 1 tablespoon lemon juice 1 teaspoon seasoned salt 1/2 teaspoon paprika 1/4 teaspoon onion powder

Prepare turkey for roasting. Pour 1/2 c wine inside body cavity. Insert onion and celery. Place turkey on rack in roasting pan and tie legs together. Tuck wings under or skewer against bird. Insert meat thermometer in inner thigh. Brush turkey with some of the melted butter. Roast @ 325 1 hour uncovered. Combine remaining butter and 1/2 c of wine, orange and lemon juices, seasoned salt, paprika & onion powder. Use to baste turkey frequently during remainder of cooking time. Total time will be about 3 1/2 hours or until thermometer registers 180F in thick part of thigh.

*Note: Wine serves as flavorful basting ingredient and also insures that the meat of this turkey will be moist & tender. Source: Los Angeles Times Cookbook 10/21/93.

**NOTE: Made this again for T. Day 04. I had a 20 lb. turkey and I doubled the recipe for the sauce, then made up one more to finish. This is ALWAYS good!

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Famous Recipes - Cranberry Casserole recipe

Cranberry Casserole recipe 3 cups unpeeled chopped apples 1 can whole cranberry sauce 1 1/2 cups quick-cooking oatmeal 1/2 cup firmly packed brown sugar 1/3 cup flour 1/3 cup chopped pecans (optional) 1/2 cup butter or margarine, melted

Place apples and cranberries in 2-quart casserole.

Combine remaining ingredients in bowl; mix well. Spread over fruit.

Bake at 350 degrees F for 1 hour.

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Re: Famous Recipes - A few for ya

Thanks, I love when you send these all together.....its a little treat, and so interesting to read. Thanks for taking the time. Christine

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Famous Recipes - Festive Baked Ham recipe

Festive Baked Ham recipe 1 cup apple cider 1/2 cup water 1 (5 pound) uncooked ham half 12 whole cloves 1 cup firmly packed brown sugar 1 (21 ounce) can cherry pie filling 1/2 cup raisins 1/2 cup orange juice

Combine apple cider and water in a saucepan; bring to a boil. Set aside.

Remove skin from the ham. Place the ham, fat side up, on a cutting board; score fat in a diamond design, and stud with cloves. Place the ham in a shallow baking pan, fat side up; then coat top with brown sugar. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325 degrees F about 2 hours (22 to 25 minutes per pound) or until meat thermometer registers 160 degrees F, basting every 30 minutes with cider mixture.

Sauce: Combine remaining ingredients in a saucepan; bring to a boil. Serve sauce with sliced ham.

Yield: 10 servings

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Famous Recipes - Chestnut Turkey Stuffing recipe

Chestnut Turkey Stuffing recipe 1 pound chestnuts 1 medium onion, chopped 3 stalks celery (or heart of 1 bunch), chopped 1 loaf stale bread, crumbled and moistened 2 tablespoons parsley 1 teaspoon oregano Salt and pepper, to taste 2 eggs, beaten 1/2 cup butter, melted

Steam chestnuts for 20 minutes to make them easier to shell. Shell and chop them coarsely.

In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano, salt and pepper. Add eggs and butter and toss well. If too dry, add little sprinkles of water. More bread can be added to the stuffing if more volume is needed. Fill large cavity and neck cavity and fasten shut with steel skewers.

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Tuesday, December 19, 2006

Famous Recipes - Peppermint Presents recipe

Peppermint Presents recipe 1 package (about 20 ounce) brownie mix and/or 1 purchased 12 ounce loaf pound cake Peppermint ice cream 1 (12 ounce) can vanilla or white frosting 1 (14 ounce) package pull-apart red licorice string Fresh mint leaves

Prepare brownie mix as directed. Bake in a 15 x 10-inch jellyroll pan for 15 minutes or until done in center. Cool and cut into 24 (2 1/2-inch) squares and/or cut pound cake into 12 slices, 1/2-inch thick. Trim edges to make even rectangles or squares.

Remove the ice cream from the freezer and allow it to soften slightly. Make space in the freezer for a baking sheet to hold the ice cream presents.

Place a piece of brownie or cake on a work surface. spoon a 1/2-inch layer of ice cream evenly on top. Place a second piece of brownie or cake over ice cream. Immediately place on the tray in the freezer. Repeat with remaining brownies and/or cake slices.

Pull the licorice strips apart into strings and cut into 10-inch lengths. Tie into bows, one for each "present," and set aside.

Remove the frozen ice cream presents from the freezer one by one. Spread the tops with frosting. Crisscross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into frosting. Place a licorice bow in the center. Place cake in freezer until frosting is firm. Individually wrap in plastic wrap or place in an airtight container and freeze for up to 3 days. Top with mint leaves just before servings.

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Famous Recipes - Ensalada de Noche Buena (Christmas Eve Salad) recipe

Ensalada de Noche Buena (Christmas Eve Salad) recipe 2 medium oranges, pared and sectioned 2 medium bananas, sliced 1 (8 1/4 ounce) can sliced beets, drained (reserve liquid) 1 (8 ounce) can pineapple chunks in juice, drained (reserve juice) 1/2 jicama, pared and sliced 2 tablespoons lemon juice 3 cups shredded lettuce 1 lime, cut into wedges 1/4 cup chopped peanuts 1/3 cup pomegranate seeds or sliced radishes 1 tablespoon aniseed 1 tablespoon granulated sugar

Place oranges, bananas, beets, pineapple and jicama in bowl. Mix reserved beet liquid, pineapple juice, the lemon juice, 2 tablespoons sugar and the salt; pour over fruit. Let stand 10 minutes; drain.

Arrange fruit on shredded lettuce. Garnish with lime, peanuts and pomegranate seeds. Mix aniseed and 1 tablespoon sugar; sprinkle over salad.

Yields 8 to 10 servings.

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Famous Recipes - Christbaumgebach (Christmas Tree Biscuits) and Cookie Paint recipe

Christbaumgebach (Christmas Tree Biscuits) and Cookie Paint recipe This is a decorating cookie called Christbaumgebach, or "Christmas Tree Biscuit" which is meant to be hung on a tree, wreath or greens. Although the baked cookies are edible and their flavor really quite nice, they are really meant to be ornaments and thus are a challenge for any teeth (until you soak them in a bit of tea or cocoa.)

The recipe is very simple, so it's one kids can easily put together. If you've ever made pasta from scratch before, you'll note a similarity in ingredients, although this recipe contains the addition of sugar. You put it together the same way, too.

4 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 1 cup sugar 4 large eggs

Blend the dry ingredients together and put them in a pile on a surface you can knead on. Make a well in the center and break in the eggs. With floured hands, slowly pull the flour mixture into the eggs and begin to mix and knead it all together. You'll find that you'll need to keep dusting the dough and your hands with flour to keep it from sticking as you knead. Knead the dough thoroughly and cover with a damp towel to let it relax for at least 15 minutes.

When you're ready to roll out the dough, make sure the table is well floured, as well as your rolling pin. Roll the dough out until it's about 1/8-inch in thickness.

You can cut the dough into any shape you want. Use cookie cutters or create something intricate with a knife or pair of scissors. Remember to dust with flour if there's a suggestion of sticking. And if children are doing this, keep a close eye on the operation.

While the children make shapes, you can put together some special cookie paint for them which gets painted on before the cookies go in the oven. The colors come through beautifully clear. (In fact, it's great for decorating cookies that you plan to eat.)

Cookie Paint Yolks of 2 eggs 1 teaspoon water Food coloring Small paint brushes

In a small bowl, beat the yolks together with a teaspoon of water. Divide this mixture into tiny cups (cordial glasses do nicely) and add a couple of drops of food coloring to each.

Preheat oven to 350 degrees F.

After the biscuits are cut out, place them on a greased cookie sheet. Give the children small paint brushes and let them color away. This painting can be quite intricate and elegant if the painters have the inclination and patience.

Before the cookies go in the oven, take a nail and poke a depression in the top of each cookie where you'd like to run thread or a piece of yarn. Bake them for 10 to 12 minutes, or until they're just barely coloring.

Remove them from the oven when they're done, and as soon as you can handle them without burning yourself, take the nail again and run it all the way through the depression you made before they went in the oven.

When the cookies are completely cool, run yarn or string through the nail hole and hang them wherever you wish.

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Famous Recipes - Christmas Stollen recipe

Christmas Stollen recipe 1/2 cup raisins 1/2 cup mixed candied fruit, chopped 2 tablespoons brandy 3 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup ground almonds 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup cottage cheese 2 eggs, slightly beaten 1/2 teaspoon vanilla extract 1/2 cup finely chopped walnuts 2 tablespoons melted butter 1 1/2 cups confectioners sugar 2 tablespoons milk Whole candied cherries Whole almonds

Combine first three ingredients and let stand at room temperature for 1 hour.

Combine next 8 ingredients. Cut in butter with food processor or mixer until mixture resembles coarse meal. Process cottage cheese in food processor or blender until smooth. Add cottage cheese, eggs, vanilla extract, raisin mixture, and walnuts to dry ingredients. Stir until moistened.

Shape dough into a large ball. Turn dough out onto a floured surface and knead until smooth (2 minutes), adding more flour if necessary. Roll dough to form an oval, about 12 x 8 1/2-inches. Brush dough with 1 tablespoon melted butter. Fold long side of dough over to within about 1 1/2 inches of the opposite side. Place on parchment-paper-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until lightly browned.

Brush with remaining melted butter. Transfer stollen to wire rack to cool. Combine confectioners sugar and milk. Stir until smooth. Drizzle over cooled bread. Garnish with candied cherries and almonds.

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Quotes Chicken Recipes

Famous Recipes - Spiced Walnut Coffee Cake

Spiced Walnut Coffee Cake

Ingredients Topping: 2/3 cup all-purpose flour 1/3 cup packed light-brown sugar 1/3 cup granulated sugar 2 teaspoons pumpkin pie spice 1/8 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1-2/3 cups walnuts, coarsely chopped Cake: 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 1 cup confectioners’ sugar 1 tablespoons milk

Directions 1. Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick cooking spray.

2. Topping: In a medium-size bowl, stir together flour, sugars, pumpkin pie spice and salt. With pastry cutter, cut butter into the mixture. Stir in walnuts. Refrigerate.

3. Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

4. In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.

5. On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

6. Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.

7. Bake at 350 degree F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.

8. In a small bowl, mix together confectioners’ sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving. Makes 12 servings.

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Quotes Chicken Recipes

Famous Recipes - A few for ya

Sweet Potato and Blue Cheese Soup

This is a very delicious and elegant soup. Don't be put off by the name of it, the ingredients work perfectly together. A nice way to start a special holiday dinner.

2 lbs sweet potatoes, peeled and cut into chunks 6 cups of water 3 packets of chicken bouillon 2 Tablespoons fresh lemon juice 4 ounces of blue cheese, crumbled salt and pepper to taste cream for garnish toasted walnuts for garnish

In a medium soup pot, cook sweet potatoes in water with bouillon until tender. Drain, reserving cooking liquid. Cool slightly and puree in blender with cooking water. Return puree to stove, stir in lemon juice, blue cheese, and salt and pepper to taste. Simmer gently 10 minutes until cheese is melted. Do not allow to boil. Ladle into serving bowls and garnish each with a few drizzles of cream and walnuts. Yield: 4 - 6 servings.

This recipe originally appeared in the Pen-Pal Forum on July 28, 2004, and it caught my eye because, as a resident of the Peach State, I'm always on the lookout for peach recipes. Thanks to Stacie Wheeler for sending in what has become my favorite recipe for peach cobbler. Here is what she wrote:

There's nothing more comforting to me at the end of a summer's day than a bowl of warm peach cobbler with vanilla ice cream. Here is my new favorite cobbler recipe, an adaptation from one I found a few weeks ago at a recipe site online. Apples may be substituted for the peaches, if you prefer apple cobbler, and regular all-purpose flour may be used in place of the whole wheat flour if you'd like a lighter crust.

Homestyle Peach Cobbler

1/2 cup butter, melted 4-5 cups fresh peaches, peeled, pitted, and sliced 2 tsp. lemon juice 3 Tbs. white sugar + 1 cup white sugar, separated 1/4 tsp. salt 1 tsp. baking powder 1 cup whole wheat flour 1 tsp. ground cinnamon 1/2 cup milk 1 tsp. vanilla

Preheat oven to 350F (175C). Pour butter in the bottom of a large casserole or 9x13 inch pan. In a bowl, toss the peaches with lemon juice. Add 3 tablespoons sugar and toss again to coat. Pour into pan. In a mixing bowl, combine remaining ingredients and stir gently. Spoon batter over the peaches. Bake for 45 minutes in the preheated oven, or until the cobbler is bubbly and the top is golden brown. Serve warm or cold.

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It doesn't necessarily take a full day of cooking to make a hearty and healthy vegetable soup, as this recipe demonstrates.

Quick Vegetable Soup

3 Tbs (45 ml) olive oil 3 large carrots, chopped 1/2 large head of green cabbage, thinly sliced 1 medium onion, chopped 2-3 stalks celery, chopped 2 Tbs (30 ml) chopped fresh rosemary, or 1 Tbs (15 ml) dried 4-6 cups (1-1.5 L) chicken, beef, or vegetable stock 28 oz (785 g) canned tomatoes with their liquid Salt and freshly ground pepper to taste Freshly grated Parmesan cheese

Heat the olive oil in a large pot over moderate heat and saute the carrots, cabbage, onion, celery, and rosemary until tender, about 10 minutes. Add the stock and the tomatoes with their liquid, bring to a boil, reduce the heat and simmer covered for 30 minutes. Serve with Parmesan cheese for the diners to add at the table. Serves 4 to 6.

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There is something about artichokes that literally makes my mouth water just thinking about them, so naturally I had to find a place for them in our "Eclectic Epicurean" menu. This soup is delicious served hot or cold, and only takes about 15 minutes to make.

Cream of Artichoke Soup

3 Tbs (45 ml) butter 1 shallot, finely chopped 2 Tbs (30 ml) flour 4 cups (1 L) chicken stock 2 lbs (900 g) artichoke bottoms, drained if using canned, thawed if using frozen 1 cup (250 ml) half-and-half, cream, or milk Salt and freshly ground pepper to taste

Melt the butter in a large saucepan over moderate heat and saute the chopped shallot for 2 minutes. Add the flour and cook 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently. Chop the artichoke bottoms coarsely and puree them in an electric blender or food processor, adding a little of the chicken stock if necessary. Add the artichoke puree to the soup and stir. Season with salt and pepper. Serve hot or chilled. Serves 4 to 6.

__________________________________________________

Zucchini Carrot Casserole

1/2 cup butter 4 zucchini about 6 - 8 inches long 1 cup grated carrot 1 cup chopped onion 10 oz cream of mushroom soup 1/2 cup light cream or milk 1 tsp instant chicken bullion powder 1 cup bread stuff crumbs 1/2 tsp salt 1/4 tsp pepper 2 Tbs butter 1/2 cup bread stuff crumbs

Melt first amount of butter in frying pan. Slice unpeeled zucchini 1/2 inch thick. Saute zucchini slices, onion, and carrot until tender. This will not need to be done in batches. Add more butter if necessary. Stir in soup, cream, bullion powder, first amount of crumbs, salt and pepper. Transfer to baking dish. Melt remaining butter in small saucepan. Stir in remaining crumbs. Scatter over top. Bake uncovered in 350 C oven for about 25 minutes. Serves 8.

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Corn Casserole

Add in the order given, and mix well after each addition:

2 eggs 1 box Jiffy corn muffin mix 1 can creamed corn 1 can whole kernel corn 8 oz. sour cream 1 stick melted butter

Baked in greased 3-quart casserole at 350F for 45 minutes or until set in the middle. Let stand at least 15 minutes before serving.

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A family meal just isn't complete without this recipe for strawberry gelatin salad.

Strawberry Jell-O Salad

1 (6 oz.) box strawberry Jell-O 2 (10 oz. each) frozen strawberries, undrained 1 small can crushed pineapple, undrained 12 or 16 oz. sour cream 2 c. boiling water

Add Jell-O to boiling water, stirring until dissolved. Add frozen strawberries, stirring until strawberries are broken apart. Add pineapple. Pour 1/2 of jell mixture into oblong glass dish or decorative bowl. Refrigerate until set. Spread sour cream over jell mixture. Carefully pour remaining jell mixture over sour cream layer. Refrigerate until set.

I have used whole strawberries without any sugar added, sliced them, added Splenda and then also used sugar-free Jell-O to make it diabetic friendly.

__________________________________________________

Hang Town Fry

Bacon or side pork Fresh, shelled oysters, small is better Cream Eggs, beaten Bread Crumbs Butter Parsley, chopped Salt and Pepper

Fry the bacon slowly so it doesn't shrink and the grease and brown bits are not burned. Meanwhile, soak the oysters in the cream. When the bacon is done, drain the bacon on paper towels. Take the pan off the stove, and then drain most of the grease from the frying pan into a bowl. Add a bit of butter to the pan, so there is enough grease and butter to fry the oysters and scrambled eggs. Drain the oysters, discard the cream, dip them in the beaten egg, then the crumbs, and lay them out on a pan. When the oysters are all fixed, beat enough eggs to make a nice scramble. Fry the oysters in the pan over medium heat turning as little as possible. When they are getting firm, almost done, pour the eggs over them. Cook slowly so the eggs set gently. You will have to turn the eggs and oysters over gently with a spatula to keep the oysters intact. Don't stir because it tears the oysters and breading. Just before the eggs are done, still have some runny places, add a handful of parsley and as much bacon as you want. You can cut up the bacon or leave it in big pieces. Add salt and pepper to taste. Finish cooking until the eggs are your favorite scrambled egg consistency. If you are doing this for a big group, it's better to use several frying pans.

__________________________________________________

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Quotes Chicken Recipes

RE: Famous Recipes - Holiday Ham Balls

Something is very wrong with the amounts and yield in this recipe. ________________________________

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Monday, December 18, 2006 11:40 AM To: Domeus Subject: Famous Recipes - Holiday Ham Balls

Holiday Ham Balls

3 cups buttermilk baking mix (use this to make it easier and faster) 10 1/2 cups smoked ham (finely chopped) 4 cups sharp cheddar cheese (shredded) 1/2 cup Parmesan cheese (grated) 2 teaspoons parsley flakes 2 teaspoons [(spicy brown) - your choice] mustard 2/3 teaspoon milk

Heat oven to 350 Fahrenheit. Lightly grease your pan, 15 1/2 x 10 1/2 inch. Mix thoroughly the Bisquick (buttermilk baking mix), finely chopped, fully cooked ham, and remaining ingredients. Shape mixture into 1 inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

I usually get about 16 or 17 ham balls out of this.

(c)2003 LongBraid Designs

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Famous Recipes - Warm Fruit Cider recipe

Warm Fruit Cider recipe 1 (64 ounce) jar apple cider 2 oranges, cut into quarters with skin on 2 lemons, cut into slices 4 cinnamon sticks 6 whole cloves

Pour apple cider into crockpot and add all remaining ingredients.

Cook on LOW for 3 to 4 hours.

When ready to serve, remove orange quarters, lemons, whole cloves and cinnamon sticks.

Pour into individual Christmas mugs or punch cups and serve.

Cinnamon sticks in the serving cups may be used for garnish.

Serves 10 to 12.

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Famous Recipes - Chestnuts Roasting on an Open Fire recipe

Chestnuts Roasting on an Open Fire recipe 1 pound fresh chestnuts

Preheat oven to 400 degrees F.

Select fresh chestnuts that are heavy, glossy and firm, with smooth shells. Using a paring knife, cut a small cross on one side of each shell to allow steam to escape and to make nuts easier to peel. Place nuts in a single layer in a heavy oven-proof skillet or roasting pan. Roast 15 to 20 minutes.

Wrap hot chestnuts in a towel and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing. Shell the chestnuts by removing both the hard outer shell and the thin brown skin inside. Be careful not to burn your fingers.

One pound fresh chestnuts equals about 2 cups roasted and shelled.

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Famous Recipes - Holiday Ham Balls

Holiday Ham Balls

3 cups buttermilk baking mix (use this to make it easier and faster) 10 1/2 cups smoked ham (finely chopped) 4 cups sharp cheddar cheese (shredded) 1/2 cup Parmesan cheese (grated) 2 teaspoons parsley flakes 2 teaspoons [(spicy brown) - your choice] mustard 2/3 teaspoon milk

Heat oven to 350 Fahrenheit. Lightly grease your pan, 15 1/2 x 10 1/2 inch. Mix thoroughly the Bisquick (buttermilk baking mix), finely chopped, fully cooked ham, and remaining ingredients. Shape mixture into 1 inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

I usually get about 16 or 17 ham balls out of this.

©2003 LongBraid Designs

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Famous Recipes - Cracker Candy...If U LIke Peanut Butter Cups U WIll Like This

CRACKER CANDY

Saltine Crackers 1 cup Sugar 1 cup Margarine or Butter 2 bags swirled choc/peanut butter chips

Cover cookie sheet (jelly roll pan size) with crackers--Boil Butter and Sugar together--Boil for 3 minutes--Pour over cracker-lined pan--Bake at 400 degrees for 5-10 minutes--Remove from oven and pour chips on top--Put back in oven for 1-3 minutes, or until chips look shiny and are melted--Remove from oven and spread melted chips on crackers--Set in refrigerator for 2 hours--Break apart and enjoy!

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Famous Recipes - Smothered Burgers

Smothered Burgers Ingredients 2-1/4 pounds ground chuck 1 tablespoon onion flakes 3/4 teaspoon salt 1/2 teaspoon black pepper 3 slices smoked bacon, chopped 8 ounces brown or white button mushrooms, cleaned and sliced 1 teaspoon all-purpose flour 3/4 cup low-carb beer 1 tablespoon Worcestershire sauce 3 ounces (about 6 thin slices) Swiss cheese 3 mini pita bread pockets Coleslaw (recipe follows)

Directions 1. Heat broiler or grill.

2. In large bowl, work together ground chuck, onion flakes, salt and pepper until well blended. Shape into 6 equal patties.

3. Broil or grill 4 to 6 inches from heat 5 minutes. Turn over and broil or grill another 5 to 6 minutes or until internal temperature registers 145 degrees F on instant-read thermometer for medium (temperature will increase to 155 degrees F).

4. Meanwhile, in large skillet, cook chopped bacon over medium-high heat until fat is rendered and bacon is almost crispy, 3 to 4 minutes. Add mushroom slices; cook until softened, about 3 minutes. Sprinkle with flour; cook, stirring, 1 minute. Pour in beer and Worcestershire. Reduce heat to medium; simmer, stirring occasionally, until some of liquid evaporates, 4 to 5 minutes.

5. While sauce is simmering, top each burger with a slice of cheese. Place under broiler or on grill and cover; melt cheese, about 1 minute. Split each pita in half horizontally (making 6 rounds); toast, if desired.

6. To serve, place 1 cheeseburger on top of each pita round. Top with 2 to 3 tablespoons mushroom-bacon sauce and serve with coleslaw on side. Makes 6 servings.

Coleslaw: In large bowl, stir together 16-ounce bag coleslaw mix, 1/2 cup light mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar and 1/2 teaspoon ground mustard powder until well blended. Refrigerate at least 1/2 hour before serving.

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Basil Beer Bread

Basil Beer Bread 3 c Self-rising flour 3 tb Sugar 1/2 c Chopped fresh basil leaves 1 1/2 c Warm beer Preheat the oven to 350F. In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9x5x3" loaf pan. Bake until a straw inserted in the center comes out clean, about 50 minutes. Turn the bread out of the pan and cool on a rack. Slice the bread thinly.

Quotes Chicken Recipes

Famous Recipes - Holiday Wassail recipe

Holiday Wassail recipe 6 cups apple cider 2 1/2 cups apricot nectar 2 cups unsweetened pineapple juice 1 cup orange juice 1 teaspoon whole cloves 4 whole allspice 3 (3-inch) sticks cinnamon

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Strain and discard spices. Serve hot.

Makes 3 quarts.

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Famous Recipes - Tiny Christmas Fruit Cakes recipe

Tiny Christmas Fruit Cakes recipe 1/4 pound candied cherries, chopped 3 candied pineapple slices, chopped 2 1/4 cups chopped pecans 1 (6 ounce) can coconut 1 (14 ounce) can sweetened condensed milk 3 tablespoons butter (do not melt) 2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

Cut or chop fruit and nuts. Add fruit, nuts and coconut to milk, butter and vanilla extract. Mix well.

Grease tiny muffin tins very well and fill three-fourths full. Bake for 30 to 35 minutes or until golden on top. Remove carefully when cool.

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Famous Recipes - Christmas Eve Rainbow recipe

Christmas Eve Rainbow recipe 1 (8 ounce) container Cool Whip 1 cup chopped almonds 18 vanilla wafers, crumbled 1 gallon rainbow sherbet, slightly softened so spreadable Optional - cherries, coconut, etc.

Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc. Keep frozen and covered.

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Famous Recipes - Creme de Menthe Balls recipe

Creme de Menthe Balls recipe 1 cup vanilla wafer crumbs 3/4 cup finely chopped pecans 1 cup confectioners' sugar 2 tablespoons white corn syrup 1/3 cup white creme de menthe

Mix all ingredients together thoroughly. Form into 1-inch balls; roll in additional confectioners' sugar. Cover with wax paper and chill overnight.

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Monday, December 18, 2006

Famous Recipes - Christmas Breakfast in a Mug recipe

Christmas Breakfast in a Mug recipe Christmas coffee mug 1 packet hot cocoa mix Individually wrapped muffin Cellophane-wrapped candy cane

Place all of the items in the mug for a quick gift breakfast. Place in a clear decorative plastic bag and tie with a ribbon.

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Famous Recipes - Santa's Blanket Salad recipe

Santa's Blanket Salad recipe 1 large box raspberry gelatin 1 package frozen raspberries 1/2 package miniature marshmallows 2 cups hot water 1 can applesauce 1 cup yogurt

Dissolve gelatin and add frozen raspberries in hot mixture. Combine with applesauce, pour into a glass serving dish and chill until firm. Spread stirred yogurt over the top of the gelatin mixture.

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Famous Recipes - California Cornbread Dressing recipe

California Cornbread Dressing recipe 1/4 cup butter or margarine 4 medium zucchini, sliced 1 small onion, chopped 1 small green bell pepper, chopped 1 celery stalk, sliced (1 rib) 1 (6 ounce) box cornbread stuffing mix with seasoning packet 1 3/4 cups water 1/3 cup toasted sunflower kernels or walnut pieces

Melt butter in a Dutch oven. Add the sliced zucchini, onion, bell pepper and celery. Saute, stirring often, until vegetables are tender-crisp. Add the seasoning packet from stuffing box and water.

Cover and simmer a few minutes. Remove lid and stir in stuffing crumbs from box, using a fork.

Add sunflower kernels or walnuts. Cover and let stand off of the range burner at least 3 minutes. Serve as a side dish, or wrap in thin slices of boiled or baked ham to form plump rolls.

Yields 8 servings.

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Famous Recipes - Christmas Almond Shortbread recipe

Christmas Almond Shortbread recipe 1 cup butter, softened 2 teaspoons almond extract 1/2 cup granulated sugar 6 drops green food color 2 1/2 cups sifted all-purpose flour

In large bowl with electric mixer on medium speed, beat butter, sugar, almond extract and food color until light and fluffy. Stir in flour until smooth. Divide into 2 parts. Refrigerate, covered, for 2 hours.

Preheat oven to 300 degrees F.

On a lightly sugared cloth, roll out dough one part at a time, 1/2-inch thick. Using 1 1/2-inch round cookie cutter, cut out cookies. Place 1-inch apart on ungreased sheet. With end of round spoon, make an indentation in center of each. Bake 25 to 30 minutes

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Famous Recipes - Mincemeat Bread recipe

Mincemeat Bread recipe 2 cups sifted flour 1/2 cup brown sugar, packed 4 teaspoons baking powder 3 tablespoons melted shortening 1 teaspoon salt 1 cup prepared, moist mincemeat 1 beaten egg 1/2 cup milk

Combine and sift flour, baking powder and salt.

Combine egg, milk, sugar, shortening and mincemeat. Add to flour mixture; stir only until dry ingredients are moistened.

Bake in greased 9 1/2 x 5 1/2 x 4-inch loaf pan for 1 hour at 350 degrees F.

Let stand 24 hours before cutting.

Makes one loaf.

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Famous Recipes - Christmas Berry Trifle

Christmas Berry Trifle Ingredients 1-1/2 cups sugar 12 ounces fresh or frozen (unthawed) cranberries 6 ounces fresh or frozen (unthawed) raspberries 5 ounces dried cherries 1 tablespoon finely grated fresh orange zest 3 cups half-and-half 8 large egg yolks 3/4 cup sugar 1/4 cup cornstarch 1 vanilla bean, halved lengthwise and seeds scraped from pod 1/4 teaspoon salt 1/2 cup ruby port 1/4 cup sugar 2 frozen pound cakes (10-3/4 oz. each), thawed 1 bar (3.5 oz.) bittersweet chocolate, chopped, plus shavings for garnish 1 cup heavy cream, beaten to soft peaks with 2 tablespoons confectioners' sugar

Directions 1. Make berry filling: Stir together the first 5 ingredients in a medium saucepan with 1 cup water. Simmer, stirring occasionally, until reduced to 4-1/4 cups, about 15 minutes. Chill, loosely covered, until cold, about 4 hours. Filling will thicken as it cools.

2. Make vanilla custard: Heat half-and-half in a medium saucepan over moderate heat just until hot (do not boil).

3. Whisk together yolks, sugar, cornstarch, vanilla seeds, and salt in a medium bowl. Gradually whisk in 1 cup hot half-and-half in a slow stream. Whisk egg mixture into remaining half-and-half in saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thickened (do not boil) and custard registers 170 degree F on an instant-read thermometer, about 20 minutes. Immediately strain through a fine mesh sieve over a bowl. Cover surface of custard with plastic wrap and chill until cold and thickened, about 4 hours.

4. Make port syrup: Combine port, sugar, and 1/4 cup water in a small saucepan; simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Let stand until cooled to room temperature.

5. To assemble trifle: Cut each cake horizontally into about 2/3-inch-thick slices. Brush both sides of each slice evenly with port syrup and cut each slice crosswise into about 1-3/4-inch squares. Line the bottom of a 3-quart glass trifle or souffle dish with 1/3 of cake, overlapping if necessary. Top with 1/3 of berry mixture, 1/4 of custard, and 1/3 of chopped chocolate. Repeat layering 2 more times. Spoon whipped cream over top and garnish with chocolate shavings. Chill trifle and remaining custard at least 2 hours or overnight. Spoon trifle into bowls and serve with remaining custard on side. Makes 10 servings.

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Famous Recipes - A few Recipes for you

Stained Glass Cranberries

4 cups fresh cranberries, rinsed, drained-not dry 2 cups sugar 4 TBS brandy

Spread berries in single layer in 9x13 glass pan. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake ten more minutes. Again gently move the casserole back and forth. Place on cooling rack and cool completely before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month. Serve in cut glass bowl. Very pretty - berries have the look of stained glass beads!

---------------------------------------------------------------------- Southwest Salad with Black Beans and Corn

2 cups dried black beans 2 cups cooked corn (or frozen and thawed, uncooked) 2 to 3 medium-sized garlic cloves, finely minced 1/2 heaping cup red onion, well minced 1 red bell pepper, minced 1 teaspoon salt 1/2 cup olive oil (plus 1 tablespoon for tortillas) 1/2 cup fresh lime juice (3 to 4 lines) 2 to 3 teaspoons whole cumin seeds 1/2 cup fresh cilantro, minced 1/2 cup fresh parsley, minced 1 teaspoon crushed red pepper flakes freshly ground black pepper 3 to 4 corn tortillas

Soak beans for at least 4 hours, but preferably overnight. Drain off any excess soaking water, place the soaked beans in a kettle, and cover with fresh water. Bring just to a boil, then cover and turn the heat way down. Cook at a very slow simmer, with no agitation in the water, until the beans are tender. This should take 1 1/4 to 1 1/2 hours. Check intermittently to be sure there is enough water, and add more if necessary. When beans are cooked, drain well, rinse in cold water, drain again, set aside to and cool. In a large bowl, combine beans, corn, minced garlic, red onion, bell pepper, salt, 1/2 olive oil, and lime juice. Roast the whole cumin seeds, either in a cast iron skillet over medium heat, stirring for several minutes, or very carefully in a toaster oven. Add the toasted seeds to the salad, along with the cilantro, parsley, and red and black peppers, and mix thoroughly but gently. Lightly brush both sides of each tortilla with olive oil, and cut the tortillas into strips approximately 1/4 inch wide and 1 1/2 inches long. Cook the strips slightly in a heavy skillet over medium heat for 2 to 3 minutes. Ideally, they should be partly crispy and partly chewy. Stir these into the salad shortly before serving, or scatter them on top as a garnish. Serves 6 to 8.

---------------------------------------- Artichoke and Tarragon Dip

12 oz (335 g) canned marinated artichoke hearts, coarsely chopped 1/2 cup (125 ml) mayonnaise 1/2 cup (250 ml) sour cream 1/2 cup (125 ml) freshly grated Parmesan cheese 3 Tbs (45 ml) chopped fresh tarragon, or 1 Tbs (15 ml) dried Salt and freshly ground pepper to taste

Combine all ingredients and place in a 3-cup (750 ml) ovenproof baking dish or casserole. Bake in a preheated 350F (180C) oven until heated through, about 30 minutes. Serve with raw vegetables, chips, or crackers. Makes about 2 cups (500 ml).

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Oyster Fritters

1 cup (250 ml) all-purpose flour 1/2 tsp (2 ml) sugar 1 cup (250 ml) milk 4 Tbs (60 ml) butter, cut into pieces 4 eggs 12 - 18 fresh oysters, shucked, rinsed, and coarsely chopped 2 Tbs (30 ml) chopped fresh parsley Oil for deep frying

Combine the flour and sugar in a mixing bowl. Combine the milk and butter in a saucepan over moderate heat and bring to a boil. Add the flour mixture and stir until the mixture leaves the sides of the pan. Remove from the heat and stir in the eggs one at a time. Stir until a thick batter is formed. Add the chopped oysters and parsley and stir to mix well. Drop into hot oil by teaspoonfuls and fry until golden, 4 to 5 minutes. Drain on paper towels and serve immediately. Makes about 4 dozen, to serve 6 to 8.

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Mystery Torte

16 round butter [Ritz] crackers 2/3 cup chopped pecans or walnuts (I toss pecans into the food processor with the crackers) 3 egg whites 1/2 teaspoon baking powder sifted together with 1 cup sugar 1 teaspoon vanilla

Decoration 1/2 pint whipping cream Sugar to taste Bittersweet or bitter chocolate curlicues grated with vegetable parer onto the whipped cream.

Chop crackers and nuts together (or whirl in blender or food processor) until quite fine. Beat egg whites until stiff, gradually adding the baking-powder-sugar mixture, when whites are almost stiff. Fold in nut-cracker mixture all at once and add vanilla. Pour into lightly greased 8-inch pie plate and bake in 350-degree oven for 30 minutes. Cool.

To Prepare Decoration: Whip cream, sweeten to taste, and spread over entire top of cooled torte. Garnish with chocolate shavings or chopped nuts. Refrigerate for at least 3 hours before serving - can be all day.

From "Never in the Kitchen When Company Arrives," Theresa A. Morse, Doubleday & Company, New York, 1964.

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Peas Epicurean

1 (10 oz.) box frozen peas, cooked and drained 1 c. heavy cream 4 strips bacon 1/2 onion, chopped 1 can (4 oz.) sliced mushrooms 1 T. flour salt and pepper to taste Dash of Worcestershire sauce

Chop bacon and brown with onion. Add flour and cream stirring constantly until it thickens and is smooth. Add seasonings, mushrooms and peas. Serves 8. This can easily be doubled.

__________________________________________________

This appetizer can be made any time of the year, but I especially enjoy serving it New Year's Eve with champagne. This recipe may be halved for smaller gatherings using half the ingredients and using a 4" to 4 1/2" springform pan with 2 1/2 inch tall sides. This is elegant, delicious and best of all, can be made almost entirely ahead of time.

Caviar Pie

2/3 cup finely minced onion 3 hard cooked eggs 3 Tablespoons of mayonnaise 8 oz. cream cheese at room temperature 2/3 Cup sour cream 2 jars, 3 1/2 ounces each, of caviar or lump fish

Note: Lumpfish is so much less expensive than caviar and is often on sale this time of year

Mince the onion and spread on paper towels to drain for 30 minutes. Lightly butter the bottom and sides of an 8 inch spring form pan. Chop the eggs fine and mix with the mayonnaise. Spread the egg and mayonnaise in the bottom of the springform pan. Sprinkle the egg mixture with the minced, drained onions. Beat the cream cheese and sour cream together until very smooth. Drop by tablespoons onto the onion layer. Spread the mixture gently, using the back of a spoon. Wrap with plastic wrap and chill for 3 hours or overnight. Before serving, gently rinse the caviar or lump fish with cold water, drain in a strainer, then drain on paper towels Gently spoon the caviar over the sour cream/cream cheese mixture being careful not to burst the roe. Un-hinge the spring form pan and remove the "pie" to a decorative platter. Toast a loaf of extra thin white bread and cut into triangles. The toast points may be made a day ahead if kept in a tightly sealed container.

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Indulgent But Worth It

4 cups tortilla chips, broken into 1 1/2 inch pieces 3 cups Crispix cereal 1 bag (3.5 oz)microwave popcorn, popped 1 can mixed cocktail nuts(12 oz) 1/2 cup butter or margarine 1/2 cup light corn syrup 1/2 cup finely packed brown sugar 1 Tbs. chili powder 1/8 tsp. cinnamon 1/8 to 1/4 tsp. gr.red pepper, /optional/

Heat oven to 250F. Combine chips, cereal, popcorn and nuts in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon and pepper in small sauce pan, heat to boiling. Pour over cereal mixture in pan, stirring to coat. Bake 1 hour, stirring every 20 minutes. Remove from oven and turn onto sheet of wax paper to cool. Store in an airtight container up to 2 weeks (if it lasts that long). Makes 18 cups.

__________________________________________________

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Famous Recipes - Cranberry Fudge

Cranberry Fudge Makes about 25

2 cups semi-sweet chocolate chips 1/4 cup light corn syrup 1/2 cup powdered sugar 1/4 cup evaporated milk 1 teaspoon vanilla 1 6-ounce package sweetened dried cranberries 1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set Aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook Over low heat until melted and smooth. Remove from heat. Add powdered Sugar, evaporated milk and vanilla; stir vigorously until the mixture is Thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hrs. Cut Into 1 1/2-inch squares. Store covered in refrigerator. Serve at room Temp.

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Sunday, December 17, 2006

Famous Recipes - Some Nice Recipes

Table of Contents:

Creamy Baked Potato Soup Cheese Sausage Ring Glazed Turkey Supper Grapenuts Korean Beef Patties Sicilian Dinner Five Can Soup Pork Chops and Rice

_______________________________________

Creamy Baked Potato Soup Makes 8 to 10 servings

4 to 6 Large Russet Potatoes, peeled and cut into quarters Salt, to taste 1/2 Cup Flour 1/2 Cup Butter 4 Cups Chicken Broth 2 Cups Milk Pepper, to taste 1 Lb Shredded Cheddar Cheese 1 Lb Bacon, crisp-cooked and crumbled 1 Bunch Green Onions, finely chopped

In large sauce, combine potatoes and salt with enough water to cover; bring to a boil over high heat then reduce heat. Cook until the potatoes are tender, drain; then cut into large chunks.

Combine the flour and butter in a large saucepan and cook over medium heat for 1 minute or until thickened and bubbly. Slowly stir in broth and milk; cook until thickened, stirring frequently. Season with salt and pepper and stir in the potatoes.

Cook until most of the potato has rendered down making a thick broth, stirring occasionally. Add the cheese, bacon and green onions and mix well. Cook just until the cheese melts, stirring frequently.

Note: For an even thicken, richer soup, substitute half-and-half for milk. _______________________________________

CHEESE SAUSAGE RING

16 oz medium Cheddar cheese, grated 8 oz Mexican Velveeta cheese 16 oz pork sausage, browned, crumbled, and drained well (Hot-flavored sausage is good if you like the extra heat)

Heat cheese in the top of a double-boiler until smooth and all is melted. Stir in cooked sausage and mix well. Pour into a ring mold that has been sprayed with vegetable non-stick cooking spray. Refrigerate until set. When ready to serve, invert onto serving plate, and microwave about 1 to 2 minutes to warm. Be careful not to start cheese to melting. Serve with crackers or large corn chips. _______________________________________

Glazed Turkey Supper with Cranberry Chutney

Vegetable oil spray 1 1/2- to 1 3/4-pound boneless turkey breast, skin and all visible fat discarded 2 teaspoon fines herbes or herbes de Provence (see note) 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 2 tablespoons all-fruit apricot spread 2 tablespoons Dijon mustard 1 1/2 pounds red or Yukon gold potatoes, cut into 1 1/2- to 2-inch cubes 1 tablespoon olive oil 3 medium zucchini, cut crosswise into 3/4-inch slices 1 cup cranberry chutney or cranberry sauce

Preheat the oven to 375F. Lightly spray a roasting pan or heavy rimmed baking sheet with vegetable oil spray. Place the turkey breast in the center of the pan. In a medium bowl, stir together the fines herbes, paprika, salt, pepper, and garlic powder. Sprinkle 1 teaspoon of the mixture over the turkey. In a small bowl, stir together the apricot spread and mustard. Spread over the turkey. Stir the potatoes and oil into the remaining herb mixture. Place the potatoes around the turkey. Sprinkle the potatoes with any remaining herb mixture. Bake for 40 minutes. Stir the zucchini into the potato mixture. Bake for 15 to 20 minutes or until the vegetables are tender and the internal temperature of the turkey breast registers 165ºF on an instant read thermometer. Remove from the over and cover with aluminum foil. Let rest for 5 minutes. Cut the turkey crosswise into thin slices. Serve the turkey and vegetables with the chutney.

Serves 6: 3 ounces turkey, 1 cup vegetables, and heaping 1/8 cup chutney per serving Per serving: 334 calories, 4.5g fat, 5g fiber, 84 mg cholesterol, 585 mg sodium, 41g carbs, 20g sugar, 34g protein WW Pts: 6 Source: American Heart Association One-Dish Meals, 2003

NOTE: Cook's Tip on Herbes de Provence and Fines Herbes: Both herbes de Provence (herbs from France's Provence region) and fines herbes (finely chopped herbs) are combinations of dried herbs used to flavor foods from omelets to vegetables to meats. Herbs de Provence often contains basil, marjoram, rosemary, thyme, sage, fennel or aniseed, lavender, and summer savory. Fines herbes might be a mixture of parsley, tarragon, chervil, and chives, plus, perhaps, oregano and/or bay leaf.

_______________________________________

Grapenuts 2 1/2 lb. brown sugar 4 lb. whole wheat flour 2 tsp. salt 1 T. baking soda 1 1/4 qt. buttermilk 1 1/2 sticks melted butter or margarine 3/4 tsp. maple flavoring 1 T. vanilla

Mix together first three ingredients in a very large bowl. In a separate bowl, mix together baking soda and buttermilk; allowing room in bowl for mixture to fizz. Add buttermilk and remaining ingredients to the dry mixture. Dough should be fairly thick. Pat into greased baking pans (you'll need at least three) and bake in a 350 oven until done, approximately 30-45 minutes. Cool. Grate into crumbs to the size of your liking and spread on cookie sheets; bake at 250 degree until toasty. Cool and store in airtight containers. Eat like regular Grapenuts cereal. _______________________________________

Korean Beef Patties

4 T. soy sauce 2 T. sugar 1 T. sesame seeds, toasted and crushed 1 T. vegetable or sesame oil 2-1/2 T. chopped green onions 1 T. minced fresh garlic Pepper to taste 1 lb. ground beef

Combine the first seven ingredients; add beef and mix well. Form into four balls and flatten into patties. Cook until no longer pink, using your preferred method of cooking. _______________________________________

Sicilian Dinner

1 lb. ground beef 1 cup chopped onion 1 can tomato paste 3/4 cup water 1 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup milk 1 8 oz. cream cheese, cubed 1/2 cup Parmesan cheese 1/2 tsp. garlic salt 1/2 cup chopped green pepper 2 cups egg noodles, cooked

Brown meat. Add onion, cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes.

Heat milk and cream cheese. Blend well. Stir in 1/4 cup Parmeseaqn, garalic salt, green pepper and noodles.

In casserole alternate rows of meat sauce and noodles. Bake at 350 degrees for 20 minutes. Sprinkle on remaining cheese. _______________________________________

Five Can Soup

3 cans Progresso Minestrone soup 1 can Ranch Style Beans 1 can Rotel tomatoes 1 pound ground round

Fry meat, drain, combine with contents of all five cans, heat through and serve with cornbead.

(All these cans are the "regular" sizes we are familiar with, the recipe is fairly old.) _______________________________________

Here's a recipe I've been making since the Dark Ages. Would gladly credit the cookbook I got it from if I could remember which one!! It's a winner with husbands and children and your mother-in-law.

Pork Chops and Rice

6 tbsp of long grain white rice 4 pork chops 4 slices of onion (white, yellow or red - whatever is hanging around) 4 thick slices of tomatoes 4 green pepper rings 1 10 1/2 oz can of beef consume .(... or beef broth.....or chicken broth, whichever is around) salt and pepper

Greased a 2 1/2 qt casserole. Sprinkle rice across the bottom. Place pork chops that have been salted and peppered on top of rice. Place slice of onion, then tomatoes, then green pepper on top of each pork chop. Now pour consume over all. Over with lid or tin foil. Place in a 350 oven for about an hour (till rice has taken up all the consume). This can cook longer at a lower temperature. Can sit in the oven for an extra 30 minutes or so at a lower temperature. Great if you have to wait for kids, guest or the dog to come home. Each individual can cut up the onion, tomatoes and green pepper in their rice, or not. With a salad and some good bread, it's dinner.

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Famous Recipes - Some fun Desserts for you

Table of Contents:

Almond Crunch Cookies Mud Pudding Amy’s “Homemade” Cinnamon Rolls Italian Crème Squares

---------------------------------------------------------------------------------------- Almond Crunch Cookies - Texas Size

1 cup sugar 1 cup sifted powdered sugar 1 cup butter or margarine, softened 1 cup vegetable oil 2 eggs 2 teaspoons almond extract 3 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar 2 cups chopped almonds 1 (6-ounce) package almond brickle chips Sugar

Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl; beat at medium speed with electric mixer until blended. Add eggs and almond extract, beating well. Combine flours, soda, salt and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition. Stir in almonds and brickle chips. Chill dough 3 to 4 hours.

Shape dough into 1 1/2-inch balls, and place at least 3 inches apart on ungreased cookie sheets. Flatten cookies with a fork dipped in sugar, making a crisscross pattern. Bake at 350 degrees for 14 to 15 minutes or until lightly browned. Transfer to racks to cool. Yield: about 4 dozen. _______________________________________

Mud Pudding

1/2 stick margarine/butter 1 8oz cream cheese 1 cup powdered sugar 1 pkg French vanilla pudding 8 oz whip cream/Cool Whip type small bag Oreos (make it large and eat some)

Soften margarine and cream cheese. Mix well. Mix in powdered sugar until smooth. Mix pudding according to pkg directions. Fold in whip cream. Add the two mixtures together.

In a new large terra cotta flower pot, probably not more than a foot in diameter at the top, line it with large pieces of broken up Oreos, on the bottom (plugs the hole) and up the sides as far as they will stay up there. Pour the mixture in the flower pot in between the tower of cookie pieces. Sprinkle very crushed-up Oreos on the top (looks like dirt/mud). Buy a new fake flower (somewhat large) and stick it in the pudding pot. Get some gummy worms (I would do the Sour ones, adds a good contrast taste to the sweet). Stick them in like worms coming out of the mud. How pretty is that. Use a new garden tool spade for the serving spoon. _______________________________________

Amy’s “Homemade” Cinnamon Rolls

Ingredients: 1 can Grands type biscuits – store brand okay but make sure it’s buttermilk or homestyle, NOT flaky 1 tbsp butter or margarine – melted, in a bowl by itself 3 tbsp light brown sugar 1/4 c. sugar 2 tsp cinnamon 1 can Betty Crocker Whipped variety frosting – whipped cream flavor – 1 can will last for many many batches of rolls

Preheat oven to 350 or whatever your biscuit can specifies.

Open biscuits and cut into quarters with kitchen shears (much easier than a knife, you can also just tear apart).

In a shallow bowl mix sugars and cinnamon – all amounts are just estimates, do it to your taste and until the mix is a fine light brown consistency.

Dip quarters in the butter on one side and roll in coating so it gets on butter side and a little on one other edge.

Position all pieces in a small baking pan so they press together – pack in fairly tight but don’t squish too much.

Don’t need to coat pan or anything just lay them all in so they fit together in a nice pull apart bread looking way. Could also bake in the bottom of a bundt pan like pull apart bread. If your pan is too big then just double the recipe! More to love.

Drizzle any remaining butter over top – but only a very small amount! If more than that then just toss it.

Bake for 12 – 15 minutes. Check bottom by lifting the edge of one to see if brown on bottom. Should not be TOO gooshy between the middle ones.

While very hot lightly frost with the frosting – it will melt into a glaze type consistency and is much less work than making your own glaze, although I have done that too when out of frosting (beat 1 block cream cheese with 1 box confectioners sugar and a dash of vanilla if desired).

These are so good that a pan is easily eaten by 2 hungry people or 2 adults and 2 kids. My daughter has learned to make them herself and loves them so much I have to insist they only be made in this house once a week. She’s even requested them in lieu of a birthday cake!

_______________________________________

ITALIAN CREME SQUARES

1 pkg. butter cake mix 1/3 cup evaporated milk 1/3 cup water 1 1/2 cups chopped pecans 1 can flaked coconut

Preheat oven to 350F. Grease and flour a 13x9x2-inch baking pan. Mix all batter ingredients together with electric mixer. Batter should be THICK! Pour into prepared pan and bake at 350F for 25 to 30 minutes, or until lightly browned around edges and springs back to touch. Let cool in pan.

ICING: 8 oz cream cheese, softened 4 1/2 cups powdered sugar

Blend cream cheese & powdered sugar together until creamy. Spread over cooled cake. _______________________________________

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Famous Recipes - Apricot Bars

APRICOT BARS Yield: 20 servings - INGREDIENTS - 3/4 cup dried apricots, divided - 1/3 cup water - 3/4 cup all-purpose flour - 1 teaspoon baking powder - 3/4 teaspoon cinnamon - 1/4 teaspoon baking soda - 1 egg - 1/2 cup granulated sugar - 1 tablespoon canola oil - 1 tablespoon grated lemon zest - 1 teaspoon vanilla - 2 teaspoons powdered sugar - DIRECTIONS Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray. - In a small saucepan, simmer 1/2 cup of teh apricots in the water, covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced the remaining apricots. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Stir in the diced apricots. - In a blender, add the cooled apricot mixture and puree, about 1 minute. Add the egg, granulated sugar, oil, zest, and vanilla and mix until just blended, about 30 seconds. - Pour this mixture into the middle of the flour mixture and stir until just combined. Spread in the prepared pan and bake until golden brown and edges begin to crust, 18-20 minutes. - Sprinkle powdered sugar over the warm bars. Cool before cutting. - Nutritional Information Per Serving (1 bar): Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg, Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g Diabetic Exchanges: 1 Carbohydrate ============ =

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Saturday, December 16, 2006

Famous Recipes - Salmon Or Tuna Boats

This recipe looks really cool if you take cheese triangles and let the kids put them on tooth picks to get the "sail" for a boat.

Salmon (or Tuna) Boats

1 7¾-ounce can salmon, drained and flaked (or tuna) ¼ cup dill pickle, chopped (can substitute relish for sweeter flavor) ¼ cup mayonnaise 2 tablespoons catsup 4 hot dog buns Soft butter

Heat oven to 350°. Mix first 4 ingredients in a bowl. Open buns and slice down center. Butter each half. Spread salmon (or tuna) filling evenly on buns. Place on cookie sheet and bake for 10 minutes.

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Re: Famous Recipes - Going to digest

Have a Very Merry Christmas and Happy New Year with your family.Also have a very safe trip.Will miss you but it's Holiday time. Sandy P

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Friday, December 15, 2006

Famous Recipes - Apple Chedda Quesadillas With Cranberry Coleslaw

Apple Cheddar Quesadillas with Cranberry Coleslaw

Quesadillas

6 Tortillas (Traditional, Fat-free, Whole Wheat or Red Chile) 12 oz shredded cheddar cheese 2 apples (any sweet, crunchy variety like Gala or Fuji), washed and sliced 2 TB butter

Cranberry Coleslaw 1/4 cup mayonnaise 2 tsp lemon juice 1 TB sugar salt to taste 1 10 oz bag shredded cabbage coleslaw mix 1 large carrot, peeled and grated 2 scallions, green and white parts thinly sliced 1/3 cup dried cranberries 1/4 cup chopped walnuts, optional

To prepare quesadilla, sprinkle 2 to 3 TB cheese over one half of tortilla. Place several apple slices, barely overlapping, on top of cheese. Then sprinkle 2 more Tbs. of cheese on top of apples and fold tortilla in half. Repeat with remaining tortillas. Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

To prepare coleslaw, whisk mayonnaise, lemon juice, 2 Tbs. water, sugar and salt together in a small bowl. Combine shredded cabbage, carrot, scallions, cranberries and walnuts in a large bowl. Pour dressing over cabbage mixture and toss well to coat. Allow coleslaw to sit at least 15 minutes before serving, tossing occasionally.

Serve immediately with coleslaw on the side.

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Chicken Nugget Kabobs

Chicken Nugget Kabobs Makes: 6 to 8 skewers Ingredients: 1 to 1-1/4 lb. boneless skinless chicken breast halves, cut into 1-1/2 to 2-inch pieces 1 pkt. SHAKE 'N BAKE Crispy Chicken Nuggets Seasoned Coating Mix KRAFT Cheese Cubes Cherry tomatoes Fresh or canned pineapple chunks Wooden skewers Directions: MOISTEN chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in ungreased or foil-lined 15x10x1-inch baking pan. BAKE at 400°F for 15 minutes or until cooked through. ARRANGE cooked chicken nuggets, cheese cubes, tomatoes and pineapple chunks on wooden skewers. Serve with KRAFT Barbecue Sauce or KRAFT Ranch Dressing

Quotes Chicken Recipes

Thursday, December 14, 2006

Famous Recipes - One-Pot Spaghetti

One-Pot Spaghetti Ingredients 8 ounces ground beef or bulk pork sausage 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 14-ounce can chicken broth or beef broth 1-3/4 cups water 1 6-ounce can tomato paste 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 6 ounces dried spaghetti, broken 1/4 cup grated Parmesan cheese

Directions 1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

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Famous Recipes - Snowdrift Coconut Cream Pie

Snowdrift Coconut Cream Pie Ingredients 2 cups flaked coconut 1/2 cup graham cracker crumbs 1/4 cup butter, melted 2 cups milk 1 cup flaked coconut 6 egg yolks 3/4 cup granulated sugar 1/2 cup all-purpose flour 2 Tbsp. white creme de cacao 1 Tbsp. butter 4 oz. white baking chocolate 1 Tbsp. whipping cream 2 cups whipping cream 1/2 cup powdered sugar 1 Tbsp. white creme de cacao (optional) Toasted coconut curls (optional)

Directions 1. Preheat oven to 350 degrees F. For crust: Combine 2 cups coconut, graham cracker crumbs, and melted butter. Press onto bottom and side of 9-inch pie plate. Bake for 10 minutes. Cool.

2. For filling: In large saucepan, combine milk and 1 cup coconut. Bring just to simmering, stirring occasionally. In large bowl, combine egg yolks, granulated sugar, and flour. Beat with electric mixer on medium-high speed until combined. Slowly stir about 1 cup of the hot milk mixture into yolk mixture. Return yolk mixture to saucepan. Bring to boiling, stirring often. Cook and stir for 2 minutes more. Remove from heat. Stir in 2 tablespoons creme de cacao and 1 tablespoon butter. Cover surface of filling with plastic wrap; cool.

3. Meanwhile, in small saucepan, cook and stir white chocolate and 1 tablespoon cream over low heat until melted. Spread onto bottom and side of piecrust. Chill until firm. Pour filling into crust. Cover and chill for 2 to 4 hours.

4. For topping: In chilled medium bowl, beat 2 cups cream, powdered sugar, and, if desired, 1 tablespoon creme de cacao until stiff peaks form. Spread topping over filling. (If pie isn't served all at once, top only the pieces to be served with topping. Chill remaining topping and pie separately.) If desired, garnish with coconut curls. Makes 8 servings.

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Wednesday, December 13, 2006

Famous Recipes - Waldorf Squares

 
 
 

Waldorf Squares
 
Ingredients
   Cookie Base:
1/2  cup (1 stick) cold unsalted butter
1  cup flour
   Filling:
2   eggs
1/2  cup packed light-brown sugar
1  teaspoon vanilla extract
2  tablespoons maple syrup
1  cup chopped walnuts or pecans plus whole nuts for garnish, optional
1  cup shredded coconut
1/3  cup all-purpose flour
1  teaspoon salt
1/2  teaspoon baking powder
   Frosting:
6  tablespoons unsalted butter, at room temperature
1  box (1 pound) confectioners¿
   sugar, sifted
1/4  cup heavy cream
1-1/2  teaspoons vanilla extract

Directions
1. Cookie Base: Heat oven to 350F. Coat a 13 x 9-inch baking pan with
nonstick cooking spray. 

2. Cut butter into small pieces; work into flour by hand or with pastry
cutter. Pack evenly into prepared pan. Bake at 350F for 15 minutes.
Cool. 

3. Filling: In a large bowl, beat eggs and sugar until combined. Stir in
vanilla, maple syrup, nuts and coconut. Sift together flour, salt and
baking powder. Fold into egg mixture. Spread evenly over the cooled
cookie base. 

4. Bake at 350F for 25 minutes. Remove from oven and allow to cool. 

5. Frosting: Cream butter until soft. Gradually add half of the sugar.
Beat in 2 tablespoons cream and all of the vanilla. Gradually blend in
remaining sugar and enough cream for a good consistency. Frost; let set
for up to 30 minutes. To serve, cut into 48 squares. Top with nut. 
Makes 48 squares  

 
 
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Famous Recipes - Festival Tortellini

Festival Tortellini

1 (26-ounce) jar spaghetti sauce 2 (9-ounce) packages Italian sausage-filled tortellini (fresh or frozen and thawed) 1-1/2 cups water 1 large green bell pepper, cut into 1-inch chunks 1 medium onion, cut into thin wedges 1 (4-ounce) can mushrooms, drained 2 cups (8 ounces) shredded mozzarella cheese

Preheat the oven to 350°F. In a 9" x 13" baking dish, combine all the ingredients except the cheese; mix well.

Cover tightly with aluminum foil and bake for 25 minutes. Remove from the oven, stir, cover, and bake for 20 more minutes. Remove the foil, sprinkle with the cheese, and bake, uncovered, for 5 more minutes, or until the cheese is melted. Serve immediately.

NOTE Fresh tortellini can usually be found in the refrigerated section of your grocery store, near the dairy foods - and any flavor tortellini will work fine.

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Famous Recipes - Chocolate Fondue

* Exported from MasterCook *

Chocolate Fondue

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 600 grams chocolate -- (1 pound 5 oz) 300 grams Strawberries -- (10 ounces) small fresh 2 peaches -- stoned and diced 12 marshmallows 3 tbsp peach schnapps -- or brandy, optional

Melt the chocolate - you might want to cheat and melt it in a bowl over a saucepan of boiling water first to save time and then pour it carefully into the fondue pot. Dip the fruit or sweets into the alcohol, if using and then carefully into the molten chocolate Test the temperature before eating so it's not too hot - and avoid being splashed when taking out the fork. Remove the fork and take out your chocolate covered treat. Leave it to coot on a plate whilst your fork returns to the pot for more!

Serves four

Description: "A rich choice so perfect in small quantities and fun to share - experiment with fruit and sweets. Pineapple is lovely whilst strawberries and peaches are the traditional favourites" Source: "fresh mag" S(mc formatted by): "chef dave" Copyright: "jan 2006" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 868 Calories; 52g Fat (48.3% calories from fat); 7g Protein; 117g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Fruit; 10 Fat; 7 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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Famous Recipes - Fettucine w/Asparagus and Ham

Fettuccine with Asparagus and Ham Ingredients 8 ounces dried fettuccine, broken 1 pound fresh asparagus, bias-sliced into 1-1/2-inch pieces 1 tablespoon olive oil or cooking oil 4 Roma tomatoes, chopped 3 ounces cooked ham, cut into thin strips (1/2 cup) 1/3 cup grated Parmesan cheese Salt and black pepper

Directions 1. Cook fettuccine according to package directions. Drain; keep warm.

2. Meanwhile, in a large skillet cook and stir asparagus in hot oil for 4 minutes or until nearly tender. Add tomato and ham; cook about 2 minutes more or until heated through. Add asparagus mixture to fettuccine; stir gently to combine. Sprinkle with Parmesan cheese. Season to taste with salt and black pepper. Makes 4 servings.

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SWEDISH JAM COOKIES

SWEDISH JAM COOKIES 1 stick of butter softened 1/3 cup sugar 1 cup flour raspberry jam Cream the softened butter and the sugar slowly, adding flour. When mixed, roll into ball in hand and split into 3 balls. Roll each ball in hands to flatten- then stretch it on the cookie sheet, patting flat with hands. spead each long, flat cookie dough with jam. Bake at 350 degrees for around 10 minutes. Frosting 1/3 cup powdered sugar and a little water Mix to make a glaze that spreads easily but doesn't run. Drizzle over cooled cookies. Then cut in diagonal stripes when relatively cooled.

Quotes Chicken Recipes

Tuesday, December 12, 2006

Famous Recipes - Cranberry Gelatin Salad & Holiday Spinach Salad and some others too

 
 

We Americans have this rather odd tradition of serving as salads
dishes that other people would more likely think of as desserts.
I'm not sure when the tradition originated, but it probably goes all
the way back to the introduction of Knox gelatin (then spelled
"gelatine") in 1891.

Cranberry Gelatin Salad

2 cups (500 ml) water
3/4 cup (180 ml) sugar
3 cups (750 ml) fresh or frozen cranberries
1 package (6-serving size) raspberry- or cranberry-flavored
gelatin
1 can (11 oz, 310 g) mandarin orange segments, drained
1 stalk celery, finely chopped
1/2 cup (125 ml) chopped pecans, walnuts, or almonds

Combine the water and sugar in a saucepan and bring to a boil over
moderate heat.  Add the cranberries and boil for 5 minutes, stirring
occasionally.  Stir in the remaining ingredients.  Pour into a 6-cup
(1.5 L) mold, or into 6 to 8 individual serving cups (stemmed wine
glasses are nice).  Refrigerate covered until firm, at least 6 hours.
Serves 6 to 8.


The red and green holiday theme is created by the spinach and
strawberries, and the melon balls look like colorful Christmas tree
ornaments in this festive and healthy salad.

Holiday Spinach Salad

6 cups (1.5 L) washed and trimmed spinach leaves
1 cup (250 ml) sliced strawberries
1 cup (250 ml) honeydew melon balls
1/2 cup (125 ml) chopped pecans or walnuts
2 oz (50 g) Gouda or Edam cheese, cut into julienne strips
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) honey
2 Tbs (30 ml) extra-virgin olive oil
1 tsp (5 ml) freshly grated ginger root
Salt and freshly ground pepper to taste

Combine the spinach, strawberries, melon balls, nuts, and cheese
in a large bowl.  Whisk together the remaining ingredients and
toss with the spinach mixture.  Serves 6 to 8.
__________________________________________________

              BONUS RECIPES
__________________________________________________
This jiggly, gooey confection is popular all over the Middle East
and makes a wonderful holiday gift.  Consider using other flavorings
such as orange, lemon, or creme de menthe, along with an
appropriate food coloring.

Turkish Delight

2 cups (500 ml) sugar
1 1/4 cups (310 ml) water
2 envelopes (2 Tbs, 30 ml) gelatin
1/2 tsp (2 ml) cream of tartar (tartaric acid)
2 Tbs (30 ml) rose water*
Red food coloring
3 Tbs (45 ml) powdered (confectioner's) sugar sifted with
1 Tbs (15 ml) cornstarch (cornflour)

* Available at finer supermarkets and Middle Eastern specialty
shops

Combine the sugar and 1 cup (250 ml) water in a saucepan over
moderate heat, stirring occasionally until the sugar has dissolved.
Stir the gelatin into the remaining water in a small saucepan over
low heat until dissolved.  Bring the sugar mixture to a boil and cook
uncovered until it reaches 260F (127C).  Stir the cream of tartar into
the gelatin mixture, then add to the sugar mixture and stir to combine.
Remove from the heat.  Add the rose water and one or two drops of
food coloring to make the mixture pale pink in color.  Pour into two
square 8-inch (20 cm) pans and allow to sit at room temperature
for several hours or overnight.  Dip the bottoms of the pans into warm
water to loosen the gelatin and invert onto waxed paper dusted with
a little of the powdered sugar mixture.  Cut into 1-inch (2.5 cm)
squares with an oiled knife and toss in the powdered sugar mixture
to coat evenly. Makes about 1 pound (450 g).

__________________________________________________
Here is a quick and easy breakfast dish that is almost as easy
to make for 20 people as for two. You could even mix up a large
batch of the topping and let your house guests assemble and
toast their own.

Herbed Cheese Toast

2 eggs
3/4 cup (180 ml) cottage cheese or ricotta
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
4 slices bread

Combine the eggs, cheese, herbs, salt, and pepper in a small bowl.
Spread over the bread and place under a preheated broiler for 3 to 4
minutes, until puffy and lightly browned.  Serves 4.

__________________________________________________

This one always gets rave reviews at potlucks!

Thanksgiving Cake

3 C. flour
2 C. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
4 eggs
1 C. vegetable oil
1 (16 oz.) can pumpkin
6 oz. chocolate chips
1 C. chopped nuts (optional)
6 oz. raisins (optional)


Sift dry ingredients together; add eggs. Add oil, pumpkin,
chocolate chips, nuts & raisins. Mix well. Lightly oil & flour
tube pan (or small loaf pans) and add batter.  Bake at 350F
for 70 minutes.

__________________________________________________
 
Marinated Olives

2 cans pitted green or black olives, or combination of both
4 - 6 cloves garlic, crushed
3 bay leaves
1/4 cup extra-virgin olive oil
1 tbs. red wine vinegar
1 tsp. dried thyme
1 tsp. dried rosemary
Freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)

Lightly crush the olives using the side of a knife. Combine all
ingredients and place in a jar or tightly covered bowl. Refrigerate
for 1 or 2 days before serving. Serve at room temperature as
an appetizer.

__________________________________________________

Cranberry Cream Cheese Mold

1 1/2 C. boiling water
1 8-oz (or 2 4-oz) pkg. cranberry-flavored gelatin
(or any red flavor)
1 1/2 C. cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 C. whole berry cranberry sauce
1 8-oz pkg. cream cheese, softened

Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water & cinnamon. Pour 2 cups
of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until
thickened. Reserve remaining 1 C. gelatin at room temp. Stir apple
& cranberry sauce into thickened gelatin. Spoon into 6 cup mold.
Refrigerate about 30 minutes or until set but not firm. Stir reserved
1 C. gelatin gradually into cream cheese in small bowl with wire
whisk. Pour over gelatin layer in mold. Refrigerate 4 hours or until
firm. Unmold by dipping bottom of mold in hot water for just a few
seconds (too long will make it watery). Makes 12 1/2 C. servings.

__________________________________________________

Fried Cucumbers

2-3 medium or large cucumbers
1/2 pint of buttermilk
2-3 tablespoons of Worcestershire sauce
Dash of fresh or reconstituted lime juice
1/2 to 1 cup of all-purpose flour
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Dash of ground red pepper (optional)
Cooking oil

Peel and slice the cucumbers into round slices. Add lime juice
and Worcestershire sauce one teaspoon at a time to buttermilk
stirring until it turns a pale beige color. Add salt and pepper to
flour and mix well. Dip cucumber slices into buttermilk mixture
and coat with flour mixture. Cover bottom of skillet in cooking oil
and fry breaded cucumber slices until brown on each side turning
slices only once. Do not stack cucumber slices on top of each
other.

__________________________________________________
 
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Quotes Chicken Recipes

RIBS AND RICE

RIBS AND RICE 2 lbs. lean spare ribs 1 can condensed beef bouillon 1/2 c. water 2 tbsp. maple syrup 2 tbsp. honey 3 tbsp. soy sauce 2 tbsp. barbecue sauce 1/2 tsp. dry mustard Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crock pot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.

Quotes Chicken Recipes

Monday, December 11, 2006

Famous Recipes - Pecan Snowballs

 
 

Pecan Snowballs
 
Ingredients
2  cups all-purpose flour
1  cup pecan halves, toasted
3/4  teaspoon salt
2  sticks (1 cup) unsalted butter, softened, plus additional for cookie
sheets
2-1/2  cups confectioners' sugar
1  teaspoon finely grated fresh lemon zest
1-1/2  teaspoons vanilla extract

Directions
1. Place 1 cup flour and the pecans in a food processor; pulse until
nuts are finely ground. Transfer to a medium bowl. Whisk in remaining 1
cup flour and the salt. 

2. Beat together butter, 1/2 cup sugar, the zest and extract in a large
bowl on high speed until light and fluffy, about 2 minutes. Reduce speed
to low and slowly add flour-nut mixture, beating until just combined.
Chill dough until firm but still pliable, about 1 hour. 

3. Preheat oven to 350 degree F and arrange racks in upper and lower
thirds; lightly butter 2 large cookie sheets. 

4. Using a 1-1/8-inch ice-cream scoop, drop dough onto prepared cookie
sheets. Roll each between palms of hands to form smooth balls. Arrange
on cookie sheets, placing about 1 inch apart, and chill until firm,
about 15 minutes. 

5. Bake cookies until bottoms are golden brown, switching sheets halfway
through, about 15 minutes. Transfer cookies on sheets to racks and let
stand until just cool enough to handle but still warm, about 4 minutes. 


6. Place remaining 2 cups sugar in a bowl. Working with 4 cookies at a
time, roll in sugar, coating well. Transfer to rack and cool completely.
Roll cooled cookies in sugar one more time. (Can be stored at room
temperature in an air-tight container, in single layers separated by
waxed paper, up to 2 weeks.) Makes about 30 cookies. 
 
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Famous Recipes - Paxton & Whitfield Cheese Fondue

* Exported from MasterCook *

Paxton & Whitfield Cheese Fondue

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Baked Mont d'Or 100 ml white wine -- (3-1/2 fl oz) 1 Chunks bread -- to dip New potatoes -- cooked, to dip

Wrap the boxed cheese in foil and put it on the middle shelf of your oven at 180 C/350 f/gas 4 Bake for 2O minutes, remove the foil Carefully cut out a large circle around the crust and lift the peel off to reveal the cheese. Swirl in the wine and serve in a bowl. Use the bread and potatoes to dip.

Source: "fresh magazine" S(mc formatted by): "chef dave" Copyright: "jan 2006" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 1g Fat (11.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat.

NOTES : Exclusive to fresh (see p124-125) Mont d'Or is one of the world's most enchanting cheeses with a rich, wonderfully creamy velvet texture, ideal for turning into a fondue. It's seasonal and only available October to March

Nutr. Assoc. : 0 0 0 0

Quotes Chicken Recipes

Sunday, December 10, 2006

Famous Recipes - Crockpot Apple Cranberry Crisp

Crockpot Apple Cranberry Crisp INGREDIENTS:

- 3 large apples, peeled, cored, and sliced - 1 cup cranberries - 3/4 cup brown sugar - 1/3 cup rolled oats (quick cooking) - 1/4 tsp. salt - 1 tsp. cinnamon - 1/3 cup butter, softened

PREPARATION:Place apple slices and cranberries in slow cooker. Mix remaining ingredients in a bowl; sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the slow cooker and place a utensi, such as a wooden spoon over the top to keep cover from sealing tightly. Set cover on top.

This allows the steam to escape. Turn slow cooker to high and cook for about 2 hours. Serves 4.

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Famous Recipes - Chicken Recipes Carnival of the Recipes

Chicken Recipes Carnival of the Recipes This week we asked to do a special Recipe Carnival specifically themed for Chicken Recipes and did the participants ever come through. You can cook chicken all week long and won't run out of spectacular recipes. Give some of these a try and let us know what you think. This edition of the Carnival of the Recipes is hosted at Chicken Recipes this week. Last week it was at World Famous Recipes and can be found here: Recipes Thelly Story Lady in Cardiff by the Sea at Chicken Recipes submits Roasted Game Hens with Cilantro Curry Butter

muse presents Simply, Superb Chicken posted at me-ander.
Simply Superb Chicken

Christmas Recipes submits Chicken Scampi

Recipes presents Thai-Spiced Roasted Chicken with Potatoes.

Scott English presents Cheesy Baked Chicken with Spicy Mushrooms posted at The Scott English Show.

Bill at Famous Recipes presents Simple Chinese Chicken

Shawn Lea at Everything and Nothing presents Chicken 'n Dumpling Soup

Famous Recipes presents Cheesy Chicken Crescent Dish.

Chicken Recipes presents Chicken Waikiki Beach.

triticale at triticale - the wheat / rye guy presents Chicken Pizza.

Jennifer at Keewee's Corner presents Honey Mustard Chicken.

PipSqueak presents Quick Chop Suey posted at The Common Room.

Slow Cooker Recipes presents Cheesy Crockpot Chicken And Vegetables

Christine presents Honey Lemon Chicken posted at Morning Coffee & Afternoon Tea.

Riannan at Riannan's World - In the Headlights presents Chicken Francaise.

Diabetic Recipes presents Diabetic Recipes Chicken Skillet Olé.

Recipes presents Chicken Recipes.

Kathy Maister presents Chicken Parmesan posted at Kathy Maister's startcooking.com.

Chicken Recipes presents Beer Butt Chicken.

Smarter Dollar Recipes presents Crock Pot King Ranch Chicken Casserole.

Presented below are some recipes that were submitted and were not Chicken Recipes.

Steve Bainbridge presents Rack of Venison Stuffed with Sausage and Apples; Porcini and Truffle Sauce; Quasi-Homemade Truffle Risotto posted at Professor Bainbridge on Wine.

cehwiedel presents Wheatless Christmas Blossom Cookies posted at Kneadle Work.

Gus Van Horn presents Spaghetti Van Horn posted at Gus Van Horn.

Christine presents Chocolate Almond Candies for Christmas posted at Morning Coffee & Afternoon Tea.

John Palmer presents EclectEcon Orange Slice Bars posted at EclectEcon.

Firefly presents Queen of Tarts posted at Bioluminescence.

Amy Allen Clark presents Frugal Momma's Test Kitchen: Homemade Microwave Popcorn & Caramel Corn posted at Amy Allen Clark.

Michelle presents scribbit: Baked Brie with Honey Garlic Sauce | Motherhood in Alaska posted at scribbit.

Julie Bonner presents Hot Fudge Cake posted at Chocolate Recipes I Love.

Joe Caterisano presents Pumpkin Pie Squares posted at Joe Caterisano.

Next week The Carnival of the Recipes will be hosted at The Common Room and will be dedicated to Recipes for Chicken.

Submit your favorite chicken recipes and tips and tricks for cooking chicken. Chicken Breast Recipes, Whole Chicken Recipes, Chicken Wings, whatever your chicken specialty is, submit it to the Carnival of the Recipes next week.

You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday.
For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.
(You can also review all past Carnival of the Recipes there too.)

You can submit to the next Carnival of the Recipes using this form



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Quotes Chicken Recipes

Famous Recipes - A few recipes for you

 
 


Table of Contents:

Deviled Bean Bake
Zesty Tex-Mex Casserole
Nam Sad
Emeril’s Shrimp Scampi and Herbed Rice Pilaf
Stuffed Chicken Shells
Sweet Ham Steak
Speedy Vegetable Soup
“Frito” Pie
--------------------------------------------------------------------------
Deviled Bean Bake

INGREDIENTS:
4 slices bacon
4 medium onions, thinly sliced
4 large fresh tomatoes
1 jar (1-pound, 6-ounce) Boston baked beans
1 heaping Tablespoon Creole or Dijon mustard
3 Tablespoons black molasses
1 small jar (3-ounce) Smithfield deviled ham
1 teaspoon Worcestershire sauce
1 teaspoon minced parsley
  Salt and pepper

TO PREPARE:
Fry bacon until crisp, then crumble.  Sauté onions in bacon drippings
until golden brown.  Peel tomatoes and cut into thin slices.  In a
casserole make layers of half the onions and half the tomato slices. 
Mix beans with mustard, molasses, ham, Worcestershire sauce and parsley.
 Taste before seasoning with slat and pepper.  Pour bean-ham mixture
into casserole.  Top with another layer of onions and tomatoes. 
Sprinkles crumbled bacon over top and bake in 350 degree oven for 35
minutes.
SERVES:  4 - 6 
_______________________________________
Zesty Tex-Mex Casserole

1 Lb Lean Ground Beef
2 Large Green Bell Peppers, chopped
1 Large Onion, chopped
1 Can (10.75 oz) Tomato Soup
1 Can (10 oz) Ro-tel Tomatoes with Green Chilies
1 Can (14 oz) Pinto Beans, drained
2 Cans (4 oz) Diced Green Chilies
1 Can (4 oz) Sliced Ripe Olives, drained
2 tsp Ground Cumin
Salt & Pepper, to taste
1 Cup Crushed Corn Chips
8 Oz Shredded Pepper Jack Cheese
Sour Cream, for serving

Preheat oven to 350 degrees.  Prepare 9 x 13-inch baking dish by
greasing (or spraying with non-stick cooking spray); set aside.

In large skillet, brown ground beef with onion and bell peppers; drain
fat. 
   Add in the rest of ingredients (except corn chips and cheese). 
Transfer to prepared baking dish.

Sprinkle 1/2 of the cheese over the top of the casserole; then crushed
corn chips. Top with remaining cheese.

Bake at 350 degrees for about 30 minutes, or until mixture is thoroughly
heated and bubbly.  Serve with sour cream.
_______________________________________
 
This is a Thai pork salad  that until recently, I could only get at one
Thai restaurant in the region.
 
Please remember Nam Pla (Thai fish sauce) is very salty so my suggestion
would be to NOT add any additional salt (trust me on this one).

Nam Sad - serves 4 and easily doubles

1 lb ground pork
1/2 c. red onion, diced
 1 tsp crushed red pepper, or to taste
2 tbs fresh ginger, peeled and minced (about two inch piece)
10 stalks cilantro
1/2 to 1 c. peanuts, personal preference on amount
6 tbs lime juice
Finely diced fresh cabbage (my addition, not traditional, may leave out)

2-3 tsp nam pla (Thai fish sauce)
1 sm Serrano chile, chopped fine

Sauté ground pork. Add peanuts when pork is almost cooked through,
stirring often. Drain fat, if any. In a glass bowl combine onion, red
pepper, ginger, lime juice, cabbage and nam pla (add Serrano if using).
Add cooked pork w/peanuts, top with chopped cilantro and serve warm over
fancy lettuce leaves.

** we serve it over chopped iceberg lettuce and we also prefer a splash
of rice vinegar over the top of the Nam Sad. Not sure how authentic this
is but it works for our taste buds!

A palate pleasing accompaniment with this entrée is a simple cucumber
salad made with (you guessed it, cucumbers) rice vinegar, a hint of
sugar and red onion. Google a Thai cucumber salad and see what you come
up with!
_______________________________________ 
 
Emeril's Shrimp Scampi and Herbed Rice Pilaf
 
1 pound large shrimp, peeled and deveined
1 1/2 teaspoons Essence or cajun seasoning
1/4 teaspoon Italian seasoning
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 tablespoons unsalted butter, cubed
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
Herbed Rice Pilaf, for serving, recipe follows
1 tablespoon chopped fresh parsley leaves
 
Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt
and black pepper. Place the olive oil and 1 tablespoon of the butter in
a large saute pan over medium-high heat. Add the shrimp and spread them
evenly in the skillet. Cook for 2 minutes and quickly turn. Add the
garlic to the pan and cook for 30 seconds. Add the white wine and lemon
juice to the pan and cook for 3 minutes, stirring often. Add the
remaining 3 tablespoons of butter and season with salt and pepper to
taste. Add the parsley and stir to combine. Serve immediately, spooned
over Herbed Rice Pilaf.
 
Herbed Rice Pilaf:
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 cup long-grain white rice
3 tablespoons thinly sliced scallions
1/2 teaspoon chopped fresh thyme leaves
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon finely ground white pepper
 
Position rack in center of oven and preheat the oven to 350 degrees F.
In a medium oven safe saucepan, melt the butter over medium heat. Add
the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the
rice and cook, stirring, until opaque (cloudy), and nutty in aroma,
about 2 minutes. Add the scallions, thyme, chicken stock and salt and
bring to a boil. Cover the pan with a tight-fitting lid. Transfer
saucepan to the oven, and bake until the rice is tender and the liquid
is absorbed, about 25 to 30 minutes. Using oven mitts or pot holders,
remove the pan from the oven and let sit, undisturbed, for 5 to 10
minutes. Fluff the rice with a fork and serve immediately. Yield: 4 1/2
cups, 4 to 6 servings
_______________________________________ 
 
Stuffed Chicken Shells
 
2 whole chicken breasts
2 boxes stuffing mix (chicken flavor)
1 T. mayonnaise
1 box jumbo pasta shells or lasagna noodles
2 (10.5 oz.) cans cream of chicken soup
1 soup can water
 
Preheat oven to 350 degrees. Cook chicken and cut into little pieces.
Prepare stuffing according to package directions. Mix together meat,
stuffing and mayo. Stuff shells with mixture, or if using lasagna
noodles, spreading mixture on layers of noodles as you would for
lasagna. Mix soup with can of water. Pour over shells or lasagna. Bake
in two 9 x 9 casserole dishes for 30 minutes and serve.
_______________________________________

Sweet Ham Steak

1 fully cooked ham steak (about 2 pounds)
5 TBL butter or margarine
5 TBL brown sugar

 In a large skillet over medium heat, brown ham steak on both sides. 
Drain.  Remove ham.  In the same skillet, melt the butter, stir in brown
sugar.  Return ham to skillet, cook until heated through, turning often.
Yield 6-8 servings.
 
_______________________________________

With soup season here for most of us.

SPEEDY VEGETABLE SOUP

4 - 14 oz. -  cans of chicken stock
2 celery ribs, thinly sliced
1 pepper, chopped
1 onion, chopped
2 carrots, chopped
1 envelope onion soup mix (I use Lipton's Savory Herb and Garlic)
1 bay leaf
1/4 t. garlic powder
1/4 t. pepper
1 - 14.5 oz. - can diced tomatoes, undrained (optional)

Combine first 9 ingredients in a Dutch oven; bring to boil over medium
heat. Reduce heat; cover, and simmer for 15 - 20 minutes or until
vegetables are tender. Add tomatoes and heat through. Remove bay leaf.
Makes about 3 quarts.

also add cubed potatoes, cubed beef or chicken, and green beans to
this. Enjoy!
 
_______________________________________

“Frito” Pie

1/2 C Frito Corn Chips
1/4 - 1/2 C chili w/o beans, heated/simmering
3-4 Tbls - fresh tomatoes, chopped
1/2 C head lettuce, fine shredded (not chopped)
3-4 Tbls – shredded cheddar cheese

Assemble:
Into paper “boat” like used to serve a hamburger with fries, etc., (or
other suitable container) layer Frito Corn Chips to cover bottom. 
Continue layers with a fairly thick consistency bean-less meat chili,
chopped fresh tomatoes, finely shredded fresh head lettuce, and top with
shredded cheddar cheese.  Serve with fork.
 
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Famous Recipes - some fun desserts

 
 
 


Table of Contents:

Pumpkin Mousse
Fudge Brownie Cupcakes
Pear Squares
Gorilla Bread
 
_______________________________________ 

 
Pumpkin Mousse (from Patty)
 
1 8 oz package of cream cheese, softened
1 15 oz can of pumpkin (may not use the entire can)
2 - 3 tbsp confectioner's sugar
1 tsp nutmeg
2 - 3 tbsp cinnamon sugar (the premixed kind)
 
Beat ingredients together until smooth and creamy, starting with about
2/3 of the can of pumpkin and ending when you like the taste. The mouse
will be a pale orange in color. Refrigerate for at least an hour. Serve
with "Anna's" thin ginger snaps. Recipe may be doubled.
_______________________________________ 
 
Fudge Brownie Cupcakes      serves 12
 
4 squares semi-sweet chocolate
1 cup margarine
1 cup nuts, chopped
1 3/4 cups sugar
1 cup flour, unsifted
4 eggs
1 tsp Vanilla
 
Melt chocolate and butter together. Add nuts and stir until well coated.
In a mixing bowl combine sugar, flour and unbeaten eggs.  Mix until well
blended.  Do not beat.  Stir in vanilla.  Add chocolate mixture. 
Completely fill paper baking cups in a muffin tin.
Bake at 350 degrees for 40 to 50 minutes.  May be frozen.
 
Additional serving suggestion:  try topping them with chocolate or mint
icing.  
_______________________________________
Pear Squares
 
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
3/4 cup all-purpose flour
1/4 tsp vanilla extract
2/3 cup shopped walnuts (or pecans)
 
In a mixing bowl, cream butter and sugar.  Beat in the flour and vanilla
extract until combined.  Stir in the nuts.  Press into a greased 8"
square baking pan.  Bake at 350 F for 20 minutes or until lightly
browned.  Let cool.  Increase oven temp to375 F.
 
Filling/Topping
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 (15 1/4 oz) can pear halves, drained
1/2 tsp granulated sugar
1/2 tsp ground cinnamon
 
In a mixing bowl, beat cream cheese until smooth.  Add 1/2 c. sugar,
egg, and vanilla extract; mix until combined.  Pour over crust.  Cut
pears into 1/8" slices; arrange in a single layer over filling.
Combine remaining sugar and cinnamon; sprinkle over pears.  Bake for
28-30 minutes (center will be soft set and will become firmer upon
cooling).  Cool for 45 minutes.  Cover and refrigerate for at least 2
hours before cutting.  Store in the
refrigerator.
_______________________________________
Gorilla Bread
 
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar
and cinnamon. In a saucepan, melt the butter and brown sugar over low
heat, stirring well; set aside. Cut the cream cheese into 20 equal
cubes. Press the biscuits out with your fingers and sprinkle each with
1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the
center of each biscuit, wrapping and sealing the dough around the cream
cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan. Sprinkle with cinnamon
sugar, pour half of the melted butter mixture over the biscuits, and
sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top,
sprinkle with the remaining cinnamon sugar, pour the remaining butter
mixture over the biscuits, and sprinkle with the remaining 1/2 cup of
nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes.
Place a plate on top and invert.
_______________________________________
 
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akumakann recipes

akumakann recipes akumakann recipes

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Chicken Recipes Edition of the Carnival of the Recipes

Chicken Recipes Edition of the Carnival of the Recipes The Chicken Recipes Edition of the Carnival of the Recipes is hosted at Chicken Recipes this week by Thelly Last week the Carnival was hosted at World Famous Recipes and can be found here: Recipes This edition of the Carnival of the Recipes is hosted at Chicken Recipes this week. Last week it was at World Famous Recipes and can be found here: Recipes Thelly Story Lady in Cardiff by the Sea at Chicken Recipes submits Roasted Game Hens with Cilantro Curry Butter

muse presents Simply, Superb Chicken posted at me-ander.
Simply Superb Chicken

Christmas Recipes submits Chicken Scampi

Recipes presents Thai-Spiced Roasted Chicken with Potatoes.

Scott English presents Cheesy Baked Chicken with Spicy Mushrooms posted at The Scott English Show.

Bill at Famous Recipes presents Simple Chinese Chicken

Shawn Lea at Everything and Nothing presents Chicken 'n Dumpling Soup

Famous Recipes presents Cheesy Chicken Crescent Dish.

Chicken Recipes presents Chicken Waikiki Beach.

triticale at triticale - the wheat / rye guy presents Chicken Pizza.

Jennifer at Keewee's Corner presents Honey Mustard Chicken.

PipSqueak presents Quick Chop Suey posted at The Common Room.

Slow Cooker Recipes presents Cheesy Crockpot Chicken And Vegetables

Christine presents Honey Lemon Chicken posted at Morning Coffee & Afternoon Tea.

Riannan at Riannan's World - In the Headlights presents Chicken Francaise.

Diabetic Recipes presents Diabetic Recipes Chicken Skillet Olé.

Recipes presents Chicken Recipes.

Kathy Maister presents Chicken Parmesan posted at Kathy Maister's startcooking.com.

Chicken Recipes presents Beer Butt Chicken.

Smarter Dollar Recipes presents Crock Pot King Ranch Chicken Casserole.

Presented below are some recipes that were submitted and were not Chicken Recipes.

Steve Bainbridge presents Rack of Venison Stuffed with Sausage and Apples; Porcini and Truffle Sauce; Quasi-Homemade Truffle Risotto posted at Professor Bainbridge on Wine.

cehwiedel presents Wheatless Christmas Blossom Cookies posted at Kneadle Work.

Gus Van Horn presents Spaghetti Van Horn posted at Gus Van Horn.

Christine presents Chocolate Almond Candies for Christmas posted at Morning Coffee & Afternoon Tea.

John Palmer presents EclectEcon Orange Slice Bars posted at EclectEcon.

Firefly presents Queen of Tarts posted at Bioluminescence.

Amy Allen Clark presents Frugal Momma's Test Kitchen: Homemade Microwave Popcorn & Caramel Corn posted at Amy Allen Clark.

Michelle presents scribbit: Baked Brie with Honey Garlic Sauce | Motherhood in Alaska posted at scribbit.

Julie Bonner presents Hot Fudge Cake posted at Chocolate Recipes I Love.

Joe Caterisano presents Pumpkin Pie Squares posted at Joe Caterisano.

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Thai-Spiced Roasted Chicken with Potatoes

Thai-Spiced Roasted Chicken with Potatoes Makes: 8 servings Serving Size: 3 ounces chicken Prep Time: 15 minutes plus 4 potato wedges 1 5 1/2-pound whole roaster chicken 1 teaspoon salt, divided 1 teaspoon ground black pepper,divided 1 tablespoon sesame oil 1 tablespoon curry powder 1 tablespoon dried basil Cooking spray 4 medium russet potatoes, cut into eighths Preheat oven to 450 degrees. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Rinse chicken with cold water and pat dry. Season inside of cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with sesame oil. In a small bowl, mix curry and basil together. Rub half of mixture onto the breasts under the skin and rub the entire chicken with remaining mixture. Place chicken breast side up into a roasting pan coated with cooking spray. Place potatoes around the chicken. Sprinkle entire chicken and potatoes with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake in oven for 30 minutes. After 30 minutes, reduce heat to 350 degrees and bake chicken an additional 45 minutes.

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Famous Recipes - Chunky Guacamole

 
 
Chunky Guacamole
 
Ingredients
2  medium plum tomatoes, seeded and finely chopped
1/4  of a small red onion, finely chopped
1  or 2 cloves garlic, minced
2  tablespoons lime juice
1  tablespoon olive oil
1/4  teaspoon salt
1/8  teaspoon black pepper
2   ripe avocados, seeded, peeled, and coarsely mashed
   Tortilla chips

Directions
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil,
salt, and pepper. Gently stir in avacados. Cover the surface with
plastic wrap. Chill for up to 1 hour. Serve with tortilla chips. 

2. Makes 2 cups (sixteen 2-tablespoon servings) 
 
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Famous Recipes - 5 Wonderful Ways to Enjoy Fresh Fall Apples

5 Wonderful Ways to Enjoy Fresh Fall Apples

At this time of year fresh, new-picked apples are at their scrumptious peak. We enjoy simply biting into a fall apple, with the sweet tart juices and the crispy texture that are only to be found in a fruit not long off the tree. However, in autumn apples come in such affordable abundance that we look for ways to use them in our cooking throughout the day.

Read More…..

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Famous Recipes - Eggnog Fruit Salad recipe

Eggnog Fruit Salad recipe 1 cup chilled eggnog 1 envelope dry whipped topping mix 1/4 teaspoon freshly grated nutmeg 1 (16 ounce) can sliced peaches, drained 1 (13 ounce) can pineapple tidbits, drained 1 medium unpared apple, chopped 1/4 cup drained and halves maraschino cherries 1/2 cup fresh or frozen blueberries 1/2 cup walnuts, chopped

In a small bowl, combine eggnog, topping mix and nutmeg. Beat at high speed with electric mixer until soft peaks form (about 5 minutes).

Combine fruits and nuts. Fold into eggnog mixture. Cover and chill in refrigerator for several hours or overnight. Stir gently before serving.

Yields 6 to 8 servings.

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Saturday, December 09, 2006

Famous Recipes - Ginger Oil & Lemon and Garlic Vinegar and other Recipes too

Flavored oils and vinegars are the perfect gifts for the gourmet cooks on your list. Suggest that the lucky recipient try sauteing their favorite vegetables in the ginger oil, or adding some of the flavored vinegar to their favorite salad dressings.

Note: Flavored oils must be heated in order to guard against the development of botulin toxin. This should not be a concern if you follow my recipes. Due to the high acidity of the flavored vinegars, the heating process is not necessary.

Ginger Oil

2 cups (500 ml) olive or peanut oil 1-inch (2.5 cm) piece of fresh ginger, thinly sliced

Combine all ingredients in a saucepan and heat over moderate heat until fragrant. Allow to cool to room temperature and strain through a coffee filter or several layers of cheesecloth. Transfer to a pint (500 ml) bottle and cap or cork tightly. Makes 1 pint (500 ml).

Lemon and Garlic Vinegar

2 cups (500 ml) white wine vinegar 2 - 4 cloves garlic, peeled 1 Tbs (15 ml) whole black peppercorns The peel (yellow part only) of 1 lemon

Combine all ingredients in a pint (500 ml) bottle and cap or cork tightly. Allow to steep for at least 1 week before using. Makes 1 pint (500 ml). ---------------------------------------------------------------------------------------------

BONUS RECIPES

__________________________________________________

Theme: Favorite Ingredients - Butter

This dish can be made with any delicately flavored fish such as flounder, sole, skate, or even halibut. Beurre noisette, or brown butter, is a classic French sauce frequently served with fish, vegetables, and organ meats. For best results, use clarified butter.

Clarified butter is simply the fat contained in butter with all the water and milk solids removed. To make it, melt some butter over low heat and cook it until it stops bubbling. Skim off and discard any foam that rises to the top and pour off and reserve the clear golden liquid, discarding the milk solids in the bottom of the pan. With the milk solids removed, clarified butter has a higher smoke point and can be used for cooking at higher temperatures. It is also slower to go rancid than unclarified butter and can be stored almost indefinitely in the refrigerator.

Salmon Fillets in Beurre Noisette

4-6 salmon fillets, about 6 oz (170 g) each Salt and freshly ground pepper to taste 2 Tbs (30 ml) plus 1/4 cup (60 ml) clarified butter 1/4 cup (60 ml) capers (optional) 1/4 cup (60 ml) chopped fresh parsley (optional) 1 Tbs (15 ml) lemon juice (optional)

Season the salmon fillets with salt and pepper and saute in 2 tablespoons (30 ml) clarified butter in a skillet over moderate heat until golden brown on both sides and barely cooked through. In a separate skillet, heat the remaining clarified butter over moderate heat until it is light brown and aromatic. This is the classic beurre noisette and can be spooned over the cooked salmon as is, or any combination of the optional ingredients may be added immediately prior to serving. Serves 4 to 6.

__________________________________________________

Theme: A Holiday Buffet

In the United States, hams that are heavily salted and air-cured are known variously as country, Virginia, Kentucky, or Tennessee hams, and Smithfield is probably the best known brand. The procedure for cooking them is time consuming but not laborious, and the result may be the best ham you have ever tasted.

Baked Country Ham

1 country ham, 12 - 15 lbs (5 - 7 Kg) 2 cups (500 ml) each coarsely chopped onions, carrots, and celery 2 Tbs (30 ml) whole black peppercorns 2 Tbs (30 ml) cider vinegar 1 Tbs (15 ml) allspice berries 4 cloves 1 cup (250 ml) orange marmalade 2 Tbs (30 ml) Dijon-style mustard

Scrub the ham with a brush under running water and then soak it in enough cold water to cover for 24 hours. Hint: If the ham is too big to fit in your biggest pot, saw off the shank and reserve it for future use. Drain the ham and place in a large pot with the chopped vegetables, peppercorns, vinegar, allspice, and cloves. Add enough water to cover the ham and bring to a boil over high heat. Lower the heat and simmer covered for 2 hours. Remove from the heat and allow the ham to cool in the cooking liquid for 2 to 4 hours. Drain the ham and discard the liquid and seasonings. Remove and discard the skin of the ham, and score the fatty layer in a diamond pattern. Place in a large roasting pan. Combine the marmalade and mustard in a small saucepan and heat just enough to thin the preserves, mixing well. Spoon the marmalade mixture over the ham and bake in a preheated 400F (200C) oven for about 30 minutes, until the outer layer is crisp and brown. Remove from the oven and allow to rest for 30 minutes before serving with an assortment of mustards. Serves 15 to 20.

__________________________________________________

Ambrosia

As many sweet, juicy oranges as you like. I usually do one for each guest, and a couple more for the pot. Peel then section over a bowl so as to catch all the juice. Grate a coconut and use as much as you like, mixing into the oranges. If you have a huge guest list you might need 2 coconuts. Allow to stand, covered, in the fridge overnight or longer. Serve in a bowl, alone, or with a plain sugar cookie, or over a thin slice of pound cake. Eat with a spoon, and turn your head when your children pick up the bowl to drink the juice. It's irresistible.

__________________________________________________

Hot Clam Spread

2 cans minced clams, undrained (6 oz. size) 1 tsp. lemon juice 1 stick butter 1 chopped onion 1/2 chopped green pepper 1/2 chopped red pepper 1 can mushrooms (4 oz. size) 1 tsp. minced fresh parsley few dashes hot sauce black pepper, to taste shredded cheddar cheese grated parmesan cheese 1/2 cup Italian bread crumbs

Simmer clams and liquid with lemon juice for 15 minutes. Saute butter, onion, red and green pepper, mushrooms, parsley, hot sauce and black pepper until vegetables are softened. Add minced clam mixture to sauteed ingredients; mix. Add bread crumbs to mixture. Pour into baking dish. Sprinkle with cheddar and parmesan. Bake for 15 minutes at 350F. Serve hot with your choice of crackers.

__________________________________________________

Chocolate Chip Coconut Macaroons

1/2 cup sweetened condensed milk 1 tsp. vanilla 1/4 tsp. salt 3 cups shredded coconut 1/2 cup chopped blanched almonds (slivered almonds or chopped walnuts?) 6 oz. semisweet chocolate chips (1 cup) (at Christmas time you may use red & green M&M's)

Preheat oven to 350F. Generously grease cookie sheets or better yet, line with parchment paper or silicone sheets. Put the milk into a bowl; add the vanilla and salt and stir until well mixed. Add coconut and almonds and stir until well coated with the milk. Add the chocolate pieces and stir until they are evenly distributed in the mixture. Drop the mixture by teaspoonfuls, about an inch apart, onto the prepared cookie sheets. Bake 10 to 12 minutes or until the cookies are brown around the edges. Remove the cookies from the pan and cool on wire racks. Yield: About 4 dozen.

__________________________________________________

This chilled shrimp appetizer/hors d'oeuvre is very festive on a holiday buffet table. Happy Holidays to all!

Shrimp and Avocado Cocktail

2 lbs. medium shrimp, cooked, shelled and de-veined 5-6 avocados, cubed 1/2 purple onion, finely diced 1/2 cup fresh cilantro, finely minced 1 1/2 jars prepared cocktail sauce freshly ground black pepper, to taste

Combine onion, cilantro, cocktail sauce and black pepper in large bowl. Toss with shrimp and avocados until covered with sauce. Yum.

__________________________________________________

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Famous Recipes - Christmas Eggnog Cherry Nut Loaf recipe

Christmas Eggnog Cherry Nut Loaf recipe 2 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 egg, beaten 1 1/4 cups eggnog 1/3 cup vegetable oil 1/2 cup chopped walnuts or pecans 1/2 cup chopped red or green maraschino cherries

Stir together flour, baking powder and salt.

Mix egg, eggnog and oil. Stir in dry ingredients, mixing well. Fold in nuts and cherries after they have been coated with flour. Pour into greased and floured 8 x 4-inch loaf pans. Bake at 350 degrees F for 40 to 50 minutes or until tests done.

Cool for 10 minutes before removing from pans.

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Famous Recipes - Gingerbread Men recipe

Gingerbread Men recipe 1/2 cup plus 1 tablespoon shortening 1/2 cup brown sugar 2 eggs 1 small box butterscotch instant pudding mix 1 1/2 cups flour 1 1/2 teaspoons ginger 1/2 teaspoon cinnamon 1/2 teaspoon baking soda

Cream the shortening and sugar, add eggs and mix well. Add dry pudding mix and flour and spices. Mix well. Roll the dough to about 1/4 inch thick and cut with a gingerbread man cookie cutter. Bake on greased cookie sheet for 10 to 12 minutes at 350 degrees F.

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Friday, December 08, 2006

Famous Recipes - Mexican Orange Candy recipe

Mexican Orange Candy recipe This is a Christmas specialty.

1 cup granulated sugar 1 1/2 cups milk 2 cups granulated sugar Grated rind of two oranges Pinch of salt 1/2 cup butter 1 cup nuts

Melt the first cup of sugar in a large vessel over medium heat while the milk is scalding in another saucepan. When the sugar is melted (stir continually and watch to keep from scorching), add the hot milk, all at once, stirring. Add the other two cups of sugar to this mixture. This will cause a hard ball in the mixture, but keep stirring until dissolved. Cook until it forms a hard ball in water or use a candy thermometer. Just before it is done, add grated orange rind, salt, butter and nuts. Remove from heat and beat until creamy. Pour into a buttered 9-inch square pan to cool. Cut into squares when cooled.

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Famous Recipes - World Famous Recipes is Selected as a 2006 Weblog Awards Finalist

World Famous Recipes is Selected as a 2006 Weblog Awards Finalist Vote here for World Famous Recipes <http://2006.weblogawards.org/2006/12/best_of_the_rest_8501.php> [The 2006 Weblog Awards] <http://2006.weblogawards.org/2006/12/best_of_the_rest_8501.php>

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Quotes Chicken Recipes

Famous Recipes - Presto Pesto Tart

Presto Pesto Tart

1 folded refrigerated pie crust (from a 15-ounce package) 2 cups (8 ounces) shredded mozzarella cheese, divided 4 plum tomatoes, sliced 1/2 cup mayonnaise 2 tablespoons prepared pesto sauce 1/4 cup grated Parmesan cheese 1/2 teaspoon black pepper

Preheat the oven to 425°F.

Unfold the pie crust into a 9-inch pie plate or tart pan and flute the edges. Prick the bottom of the crust with a fork. Bake for 8 minutes.

Sprinkle 1 cup mozzarella cheese over the warm crust and let cool for 10 minutes. Arrange the tomato slices over the cheese.

In a medium bowl, combine the remaining 1 cup mozzarella cheese and the remaining ingredients; mix well and spread over the tomato slices.

Reduce the oven temperature to 375°F. and bake the tart for 20 minutes, or until heated through. Cut into wedges and serve.

©Southngals Letters

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Quotes Chicken Recipes

APPLE PIE CHOCOLATE BROWNIE CAKE

APPLE PIE CHOCOLATE BROWNIE CAKE APPLE TOPPING (recipe follows) 1 cup all-purpose flour 2/3 cup sugar 1/4 cup HERSHEY'S Cocoa 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup water 2/3 cup shortening 1 egg 1 teaspoon vanilla extract Whipped topping or ice cream Prepare APPLE TOPPING. Heat oven to 375°F. Grease and flour 9-inch square baking pan. Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR. Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired. 8 to 10 servings. APPLE TOPPING: Stir together 1 can (20 oz.) apple pie filling, 1/2 teaspoon lemon juice and 1/2 teaspoon ground cinnamon in small bowl.

Quotes Chicken Recipes

Famous Recipes - World Famous Recipes is Selected as a 2006 Weblog Awards Finalist

Quotes Chicken Recipes

Famous Recipes - Caraway Vodka & Orange Liqueur and other recipes too

This simple recipe makes a very good imitation of expensive Danish schnapps.

Caraway Vodka

1 Tbs (15 ml) caraway seeds 1 quart (1 L) vodka

Add the caraway seeds to the bottle of vodka, seal, and allow to stand at room temperature for one week or more. Strain through cheesecloth or a paper coffee filter and serve chilled or over ice. Makes 1 quart (1 L).

Variations: Cumin, coriander, and fennel seed (or any combination) can be substituted for the caraway seed.

Here's a familiar flavor that's great on ice cream or fresh fruit. It's also pretty good for straight sipping.

Orange Liqueur (similar to Grand Marnier)

1 cup (250 ml) brandy 1 cup (250 ml) orange sections 1 cup (250 ml) sugar 1 cup (250 ml) brown sugar 2 tsp (10 ml) finely chopped orange zest

Combine the ingredients in a jar and let sit at room temperature for 3 to 5 weeks. Strain and pour into bottles. Makes about 3 cups (750 ml).

--------------------------------------------------------------------------- Butter Wafers

1/2 cup (125 ml) butter 1/2 cup (125 ml) sugar 1 egg 1 tsp (5 ml) vanilla extract 1/4 tsp (1 ml) grated lemon rind 3/4 cup (180 ml) sifted all-purpose flour

Cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lemon rind. Stir in the flour and drop the batter by teaspoonfuls (5 ml) onto a lightly greased and floured baking sheet, about 3 inches (7 cm) apart. Bake in batches in a preheated 375F (190C) oven until the edges are brown, about 7 minutes. Remove with a spatula and cool on wire racks. Makes about 4 dozen cookies.

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Chocolate Spice Cake

2 cups (500 ml) all-purpose flour, sifted 1+1/2 tsp (7 ml) double-acting baking powder 1 tsp (5 ml) ground cinnamon 1/2 tsp (2 ml) ground nutmeg 1/2 tsp (2 ml) ground cloves 1/2 cup (125 ml) butter 1+1/2 cups (375 ml) sugar 4 eggs 4 oz (100 g) grated sweet chocolate 1/2 cup (125 ml) finely chopped citron, or candied orange or lemon peel 1 cup (250 ml) milk Powdered (confectioner's) sugar, optional

Resift the flour along with the baking powder and ground spices. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the chocolate and citron. Stir in the flour mixture, one third at a time, alternating with the milk. Stir until completely smooth. Pour the batter into a greased 9-inch (23 cm) tube pan or loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until a toothpick inserted in the center comes out clean. When cool, dust with powdered sugar if desired. Makes one 9-inch cake, to serve 6 to 8.

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Clone Kraft Stove Top Stuffing Mix

This recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any supermarket. This secret formula duplicates the chicken variety, the brand's most popular version. You know, it's nice to be able to make as much of this as you want prior to the holiday crunch and just keep it sealed up in the pantry until you're ready to use it. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes the stuff is all ready to go up a turkey's backside.

1/3 C. minced fresh celery 4 to 5 slices white bread 3 to 4 slices wheat bread 3 chicken bouillon cubes, crushed 2 tsp. dried chopped onions 1 1/2 tsp. dried parsley 1/8 tsp. sugar 1/8 tsp. onion powder 1 2/3 C. water 1/4 C. margarine

Dice the bread into pea-size pieces (flattening the bread with your hand, or a rolling pin, to get the small pieces evenly sliced). Arrange the celery pieces on a plate and set the plate in a warm place - a sunny window is best - for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.

To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.

To make the stuffing: Mix the vegetable/seasoning mix with 1 2/3 cups water and 1/4 cup margarine in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.

__________________________________________________

Eggnog Cheesecake

2 cups graham cracker crumbs 32 oz. cream cheese 1 cup + 2 T sugar 1/4 cup flour 4 eggs 3 egg yolks 1 cup heavy cream 1/2 cup + 2 T melted butter 1/3 cup brandy or rum 2 t. vanilla 1 t. nutmeg pecan halves caramel sundae topping

Mix the graham cracker crumbs, 2 T sugar and 2 T melted butter. Press into the bottom of a 9" spring form cheesecake pan. Using a mixer, combine the cream cheese and remainder of the sugar. Add the flour. Add the eggs and yolks one at a time. Add the rest of the ingredients and mix until smooth. Bake at 325F for 1 1/2 hours or until the middle is firm. Garnish with pecan halves and caramel topping.

__________________________________________________

Heaven's Own Fudge

4 cups sugar 1 (12-oz) can evaporated milk 1 stick (8 tbs. or 1/2 cup) butter 1 tsp. vanilla pinch of salt 12 oz semi-sweet or milk chocolate chips 5 cups miniature marshmallows

Place sugar, milk, butter, vanilla and salt in a good sized (at least 2 quart) saucepan. Stir constantly over medium-high heat until mixture reaches a full, rolling boil. Lower heat to medium (but maintain boil) and let cook for 10 minutes (once mixture is boiling hard, you no longer have to worry about it sticking). Meanwhile, put marshmallows & chocolate chips in a good sized mixing bowl and lightly grease a large rimmed cookie sheet or jelly roll pan (or two 9x13 inch baking pans, or three 9-inch round cake pans.) Pour hot candy mixture over marshmallows & chocolate and stir until everything is melted. At this point you can stir in, say, a cup of nuts or butterscotch, white chocolate or peanut butter chips, or add a dash of fruit syrup (berry & orange are great), candied ginger, more marshmallows (for that "Rocky Road" effect). Pour into prepared pans and let set (preferably at least overnight). Cut into pieces and store in an airtight container.

__________________________________________________

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Quotes Chicken Recipes

Famous Recipes - Cranberry Chicken recipe

Cranberry Chicken recipe 1 can whole cranberry sauce 1 (8 ounce) bottle Catalina salad dressing Chicken breasts, skinless and boneless

Preheat oven to 350 degrees F.

Place chicken breasts in a 9 x 13-inch baking pan.

Combine cranberry sauce and salad dressing. Pour over chicken breasts and bake for about 45 minutes.

Servings: 4

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Quotes Chicken Recipes

Re: Famous Recipes - Yule Log Recipe??!

In a message dated 12/7/2006 10:34:07 A.M. Eastern Standard Time, rgalt@aol.com writes:

Rosemary in SC

Thank you very much,I would love to have that recipe...

~ TRUDY in NJ ~

A Child is like a butterfly in the wind,Some can fly higher than others, But each one flies the best it can. Each one is special, Each one is different,Each one is beautiful.

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Quotes Chicken Recipes

Famous Recipes - Oven Roasted Ten Herb Chicken recipe

Oven Roasted Ten Herb Chicken recipe 4 halves small roasting chicken or 4 "airline" chicken breasts (they have the wing still attached to the breast) 1/2 cup olive oil 5 cloves garlic, thinly sliced 1 tablespoon basil, finely chopped 1 tablespoon tarragon, finely chopped 1 tablespoon chives, finely chopped 1 tablespoon oregano, finely chopped 1 tablespoon thyme, finely chopped 1 tablespoon parsley, finely chopped 1 tablespoon marjoram, finely chopped 1 tablespoon sage, finely chopped 1 tablespoon rosemary, finely chopped 1 tablespoon mint, finely chopped 1 tablespoon kosher salt 1/2 teaspoon black pepper

Combine all the ingredients, except chicken in a large enough bowl to hold the chicken. Toss chicken in marinade and coat well with all the fresh herbs. Allow to marinate in refrigerator at least 2 hours.

Remove to a baking pan, skin side up, and place in a 500 degree oven for 15 minutes. Reduce the heat to 325 degrees F and bake until chicken is golden and tender, about 15 minutes for the "airline breasts" and about 30 more minutes for the chicken halves. Remove from oven and add 1 cup water to pan. Deglaze pan and serve chicken with pan juices.

Serves 4.

Potatoes and Beans 2 pounds new or fingerling potatoes, cooked 1 pound fresh green beans, blanched 2 tablespoons olive oil 1 clove garlic, minced 2 tablespoons chopped fresh parsley Salt and pepper to taste

Slice the potatoes into 1-inch dice. Toss with beans, olive oil, garlic, parsley and salt and pepper to taste. Serve along side of the chicken.

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Famous Recipes - Christmas Cranapple Punch recipe

Christmas Cranapple Punch recipe 1 (3 ounce) box cherry flavored gelatin 1 cup boiling water 1 (6 ounce) can frozen lemonade concentrate 3 cups cold water 1 quart chilled cranapple juice cocktail 1 quart ginger ale, chilled

Dissolve cherry gelatin in boiling water. Stir in lemonade concentrate. Add cold water and cranapple juice cocktail. Place two trays of ice cubes or a molded ice ring in a large punch bowl. You can freeze some of the punch (minus the ginger ale) to make an ice ring. Punch will not become diluted. Pour punch over ice. Pour in chilled ginger ale.

Yield: 25 servings.

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Famous Recipes - Bunuelos de Navidad (Christmas Sweet Fritters - Mexico) recipe

Bunuelos de Navidad (Christmas Sweet Fritters - Mexico) recipe 2 cups water 1 pound flour 2 whole eggs 1 egg yolk 1/2 teaspoon salt 2 tablespoons anisette 9 ounces lard 9 ounces piloncillo

Boil one tablespoon anisette in a cup of water and leave to cool. Mix and sift the flour, baking powder and salt. Mix in the eggs, the yolk and the anisette in water, as required, and knead until the dough stiffens. Form into small balls and roll out on a floured board until very thin. Continue flattening by hand on a napkin and place on a floured table. Heat the lard .Fry one by one in the lard.

Heat the piloncillo in one cup of water with the remaining tablespoon of anisette. This mixture will thicken to a light syrup. remove from heat and strain.

Serve the fritters, broken into pieces, in bowls and pour the syrup over them.

10 servings

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Famous Recipes - Christmas Veggie Tree recipe

Christmas Veggie Tree recipe 2 bunches curly endive Florist picks 1 (9-inch) plastic foam cone, about 18 inches tall 1 carton cherry tomatoes 1 zucchini, sliced 1/2 head cauliflower, separated into florets 4 carrots, cut into 2-inch sticks Radish roses Wooden picks

Wash and separate endive and remove the tough ends of each leaf. Begin to form the tree by attaching leaves to the bottom of the cone with florist picks and move upward, completely covering cone with endive. Attach vegetable to endive-covered cone with wooden picks, arranging in desired pattern to resemble a decorated Christmas tree. Place tree on a tray or cake stand; arrange extra vegetables around the base, if desired.

Serve with onion dip.

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Thursday, December 07, 2006

Famous Recipes - Cherry Winks

Cherry Winks Ingredients 1/2 cup sugar 1/3 cup shortening 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 cup all-purpose flour 1/2 cup chopped raisins 1/2 cup chopped walnuts 1 teaspoon finely shredded lemon peel 2 cups wheat flakes cereal, crushed 18 candied cherries, halved

Directions 1. Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar, shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.

2. Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an ungreased cookie sheet. Top each mound with a candied cherry half.

3. Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

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Famous Recipes - Chewy Caramels & Cream Cheese Mints and other Recipes

Here's a recipe for everyone's favorite old-fashioned treat.

Chewy Caramels

2 cups (500 ml) sugar 12 Tbs (180 ml) butter 2 cups (500 ml) heavy cream 1 3/4 cups (430 ml) light corn syrup 1 tsp (5 ml) vanilla extract

Combine the sugar, butter, cream, and corn syrup in a saucepan and bring to a boil over moderate heat. Boil for 20 minutes, stirring occasionally, until the firm ball stage, 242-248F (115-120C) on a candy thermometer. Remove from the heat, stir in the vanilla, and beat with an electric mixer until thickened. Pour into a greased 9-inch (22 cm) square pan and cool before cutting into squares. Wrap individually in plastic wrap and store in an airtight container. Makes about 1 lb (450 g).

These smooth candies are a pleasure for the eye as well as the mouth.

Cream Cheese Mints

4 oz (225 g) cream cheese 3 1/2 cups (875 ml) powdered (confectioner's) sugar 1/4 tsp (1 ml) peppermint extract Red, green, and yellow food coloring Sugar for coating

Combine the cream cheese, powdered sugar, and peppermint extract in a bowl and mix thoroughly. Divide into 4 portions. Add 1 drop of food coloring to three of the portions and knead to make pink, green, and yellow - leave 1 portion white. Roll into small balls, about 1/2 inch (1 cm) in diameter, roll in sugar, and press down with the tines of a fork to make round disks with indentations along the top. Place on waxed paper to dry for 2 to 3 hours. Store in airtight containers. Makes about 12 dozen.

========================================= Sauteed Cauliflower

4 Tbs (60 ml) butter (or 2 Tbs (30 ml) butter and 2 Tbs (30 ml) vegetable oil) 1 clove garlic, cut in half 1 large cauliflower, broken into florets and boiled or steamed until tender Salt and freshly ground pepper to taste Hot red pepper flakes to taste (optional) Chopped fresh parsley, chives, or other fresh herbs for garnish

Heat the butter in a large skillet over moderate heat and saute the garlic until it begins to turn brown. Remove and discard the garlic. Saute the cauliflower until it is lightly coated with butter. Season with salt, pepper, and optional red pepper flakes and cook covered for 2 to 3 minutes. Garnish with chopped fresh herbs. Serves 4 to 6.

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Creamed New Potatoes au Gratin

2 - 3 lbs (900 - 1350 g) new potatoes 6 Tbs (90 ml) butter 6 Tbs (90 ml) flour 2 cups (500 ml) milk or half-and-half Salt and freshly ground pepper to taste A grating of fresh nutmeg 1/2 cup (125 ml) bread crumbs 1/2 cup (125 ml) freshly grated Parmesan cheese 2 Tbs (30 ml) butter, cut into small pieces

Boil the potatoes in salted water until tender, 15 to 30 minutes, depending on the size of the potatoes. Drain and set aside. Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Combine the cooked potatoes with the sauce and place in a buttered baking dish. The dish may be covered and refrigerated at this point. Combine the bread crumbs and Parmesan and sprinkle over the surface of the potatoes. Dot with butter and bake in a preheated 400F (200C) oven until the top is lightly browned and the potatoes are heated through, 20 to 30 minutes. Serves 6 to 12.

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Duchess Potatoes

4 cups (1 L) mashed potatoes, heated 1/4 cup (60 ml) melted butter 2 egg yolks, beaten 1 tsp (5 ml) Dijon-style mustard Salt and white pepper to taste

Combine all the ingredients in a bowl and stir to thoroughly combine. Make mounds or patties on a greased baking sheet and decorate with a fork if desired. Alternately, you may pipe the mixture, using a pastry bag with a fluted tip, into any shapes you desire. Bake in a preheated 400F (200C) oven until golden brown. Serves 6 to 8

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Really simple and the kids that don't normally like peas even like this!

Peas and Mayo

1 can baby peas or 1 cup frozen peas lightly salted and boiled 1/2 cup mayonnaise

Mix together and voila. We especially have it with a braai (barbecue).

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Sweet Potato Casserole

3 cups coarsely grated peeled, raw sweet potato 1 stick melted butter 1 cup pecans, chopped 1/2 t salt 2 beaten eggs 1 1/2 cups granulated sugar 3/4 cup buttermilk 1/2 cup sweet milk 1/2 t cinnamon 1/2 t ground cloves

Mix everything in shallow baking dish. Bake at 300F about 1 hour, until firm. Serves 10. Freezes well - bake first slightly underdone. Freeze, then thaw a few hours, reheat at 300F until warm.

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Caribbean Rum Fruit Cake

3 cups self-rising flour or 3 cups all purpose flour, 1/2 tsp. soda, 2 tsp. baking powder & dash of salt blended together 1 1/2 cups butter (unsalted) 1 1/2 cups of granulated sugar 1 teaspoon pure vanilla extract (imitation may be substituted) 3 eggs 1 1/2 tablespoons of grated lime zest (grated pulp and rind) 1 cup of heavy cream (whipping) 3/4 cup (6 oz.) dark rum (artificial rum flavor may be substituted) 1/2 cup tropical trail mix (chop dried banana chips into smaller pieces) 1/2 cup of dried cherries 1 cup of chopped dried apricots 1 cup quartered or coarsely chopped pecan halves 1/3 cup of walnut chips 1/2 cup of coarsely chopped almonds Confectioner's (powdered sugar) for dusting cake Additional rum for sprinkling cake (optional)

Preheat oven to 350 degrees. Combine butter and sugar and cream till light and fluffy. Add vanilla and eggs and stir until blended. Beat in the lime zest and then add the rum and mix. Gradually add the flour, alternating with the cream and ending with the flour. Blend mixture until just combined; do not over blend. Add dried fruit and nuts and gently fold into mixture. Pour batter into a well-greased and floured 10-cup tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool and turn the cake out of the pan. Sprinkle with additional rum if desired and dust the top with the confectioner's sugar. If you sprinkle with additional rum let sit for one day to absorb flavor of rum. It is best to refrigerate this cake because of the cream in the ingredients.

Note: Do not get batter too thin as nuts and fruit will separate and sink to the bottom of pan. Fruit and nuts must be gently folded into the batter.

__________________________________________________

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Famous Recipes - Candy Cane Cookies

Candy Cane Cookies Oven Temp ~ 350º Bake Time ~ 10 - 12 minutes Pan Type ~ cookie sheet

1 cup butter 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 2 cups, plus 2 tablespoons flour 1/2 teaspoon cream of tarter 1/2 teaspoon baking soda 1 teaspoon vanilla 1/2 cup candy canes or peppermint candies, chopped 1/2 cup chopped pecans 1 - 12 ounce bag white chocolate chips

Preheat Oven.

Cream the butter, sugars and the egg. Add the dry ingredients gradually. Roll into small balls and place 2" apart on un-greased cookie sheet. Dip the bottom of a buttered glass in sugar and press down on dough to form the cookie. Put in oven to bake. While cookies are baking chop the candy and the nuts with a food processor such as Cuisinart. Remove cookies from the oven immediately. Sprinkle each cookie with the white chocolate morsels. Let stand for a about 2 minutes to melt then spread the chips into a thin layer. Sprinkle with the candy and nuts. Transfer cookies to wire racks to cool.

Makes about 3 dozen

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Famous Recipes - Cappuccino Eggnog

Cappuccino Eggnog Ingredients 4 egg yolks, slightly beaten 2 cups milk 1/3 cup sugar 1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals 1/4 cup light rum or milk 1 tsp. vanilla 1 cup whipping cream 2 Tbsp. sugar Orange peel curls (optional)

Directions 1. In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup sugar, and the espresso powder or coffee crystals. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Cool quickly by placing saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the vanilla. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.

2. At serving time, in a chilled medium mixing bowl, combine whipping cream and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. If desired, garnish each serving with orange peel curls. Makes 8 servings.

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Lamb Chops with Garlic-Rosemary Sauce

Lamb Chops with Garlic-Rosemary Sauce Yields: 4 Servings 2 garlic cloves 4 lamb shoulder chops (each about ¾ inch think) Salt & Pepper 2 tablespoons olive oil 2 tablespoons rosemary 2 tablespoons fresh lemon juice ½ cup chicken stock 1 tablespoon butter Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 1 minute. Whisk in butter. Pour sauce over lamb.

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Famous Recipes - Yule Log Recipe??!

Hi - Is the Yule log cookie you're looking for like a shortbread with a lot of nutmeg? My great aunt gave me a recipe that you make small finger size, frost with a conf. sugar frosting, streak with a fork them sprinkle with nutmeg. I will have to dig it out and post it by this weekend - if that sounds like what you wanted. They were delicious and bitesize. Rosemary in SC

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Famous Recipes - Herbed Leon Turkey

Herbed Lemon Turkey Ingredients 1/2 cup dried cherries 2 Tbsp. olive oil 1-1/2 tsp. snipped fresh sage 1 4-1/2- to 5-lb. turkey breast with bone 1 lemon, quartered 1 medium onion, quartered 1/2 cup dried porcini, oyster, shiitake, and/or chanterelle mushrooms 1 cup boiling water 1/4 cup all-purpose flour Chicken broth 2 Tbsp. dry sherry

Directions 1. Preheat oven to 325 degrees F. In blender or food processor, combine dried cherries, 1 tablespoon of the oil, and the sage. Cover and blend or process just until cherries are finely chopped. Slip your fingers between skin and meat of turkey breast to loosen skin. Lift skin; spread cherry mixture over meat.

2. Place lemon and onion in shallow roasting pan. Place rack on top; set turkey on rack. Brush turkey with remaining oil. Roast, uncovered, for 1-1/2 to 2 hours or until juices run clear (170 degrees F), covering with foil during last 45 minutes. Let stand, covered, for 15 minutes before slicing.

3. Meanwhile, in small bowl, pour boiling water over mushrooms; set stand for 10 minutes. Drain, reserving liquid. Strain liquid through sieve lined with 100-percent-cotton cheesecloth. Rinse and drain mushrooms again; halve large mushrooms.

4. Pour pan drippings from turkey into large measuring cup. Skim and reserve fat from drippings, Pour 1/4 cup of the fat (if necessary, add butter) into saucepan. Stir in flour. Add enough mushroom liquid and broth to remaining drippings to equal 2 cups; add to flour mixture. Cook and stir until bubbly. Stir in mushrooms and sherry. Cook and stir for 1 minute more. Makes 6 to 8 servings.

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Famous Recipes - Cinnamon Butter

Cinnamon Butter

1/2 cup (1 stick) butter, softened 2 cups confectioners' sugar 1-1/2 teaspoons ground cinnamon

In a large bowl, beat the butter with an electric mixer until whipped. Beat in the sugar and cinnamon until well combined.

Serve immediately, or cover and chill until ready to serve. Soften a bit just before serving.

SERVING TIPS

Use as a spread on breads and pastries, or to add pizzazz to grilled and roasted chicken.

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Wednesday, December 06, 2006

Famous Recipes - need a recipe for (Yule Logs) cookies

Does anyone have a recipe for a cookie called (Christmas yule logs) I made them years ago and my daughter is now asking for the recipe...this cookie has a frosting that you run a fork down to give it the appearance of a log... Thank you in advance.... ~TRUDY~

A Child is like a butterfly in the wind,Some can fly higher than others, But each one flies the best it can. Each one is special, Each one is different,Each one is beautiful.

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Tuesday, December 05, 2006

Famous Recipes - Beef Tenderloi & Easy Wine Sauce

_______________________________________

Beef Tenderloin & Easy Wine Sauce Ingredients teaspoons vegetable oil 1 beef tenderloin roast (about 21/2 pounds), trimmed and tied for roasting 1/2 teaspoon salt 1/2 teaspoon black pepper 4 tablespoons unsalted butter 1/4 cup chopped onion 1/2 cup dry red wine 8 whole peppercorns 1 bay leaf 1 teaspoon dried) 2 cups beef broth 3 tablespoons flour

Directions 1. Heat oven to 450F.

2. Heat a large stainless steel skillet (not nonstick) over high heat until very hot. Add vegetable oil. Season all sides of the meat with salt and pepper. Place meat in the skillet and brown on all sides, about 6 minutes total. Remove to roasting pan with rack.

3. Roast at 450F. for 25 to 30 minutes or until internal temperature registers less than desired finished temperature on an instant-read thermometer.

4. Meanwhile, in a medium-size heavy bottomed saucepan, cook onion over medium heat in 1 tablespoon of the butter for 3 minutes until softened. Add red wine, peppercorns, bay leaf and thyme. Bring to a boil; boil for about 4 to 5 minutes until syrupy consistency. Add broth and simmer for 2 minutes. Strain and discard solids. Pour liquid back into saucepan.

5. In a small dish, mix together remaining 3 tablespoons butter and the flour with your fingers until combined and somewhat crumbly. Gradually whisk into simmering sauce until thickened. Remove sauce from heat; keep warm.

6. Remove meat from oven and allow to rest in a warm place 10 minutes before slicing. To serve, thinly slice meat; whisk sauce over low heat, if necessary to reheat, and serve with meat. Makes 8 servings.

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Famous Recipes - ANGEL FOOD CAKE

ANGEL FOOD CAKE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

This classic spongecake is thought to have originated with

German settlers-a thrifty use of the many egg whites left

over after making noodles. Apocryphal perhaps ... delicious

nonetheless.

1 1/2 cups large egg whites (10 to 11)

1 tablespoon warm water

1 cup sifted cake flour (not self-rising; sift before

measuring)

1 1/4 cups superfine granulated sugar

1 tablespoon ground ginger (optional)

2 teaspoons vanilla

1 teaspoon cream of tartar

1/2 teaspoon salt

Special equipment: a 10- by 4-inch tube pan with removable

bottom and a standing electric mixer

Accompaniment: sweetened whipped cream and fresh berries

Preheat oven to 375 degrees F.

Put whites and water in a very clean large metal bowl and

swirl over simmering water or a gas flame until barely warm.

Sift together flour, 1/4 cup sugar, and ginger 4 times onto

a sheet of wax paper.

Beat whites in standing electric mixer on medium speed until

frothy. Add vanilla, cream of tartar, and salt. Increase

speed to medium-high and beat just until soft peaks begin

to form. Gradually beat in remaining cup sugar, 2 tablespoons

at a time, occasionally scraping down side of bowl. Increase

speed to high and beat until stiff, glossy peaks form. (Do

not overbeat.) Sift one third of flour mixture over whites.

Beat on low speed just until blended. Sift and beat in re-

maining flour in 2 more batches.

Gently pour batter into ungreased tube pan and smooth top.

Run a rubber spatula or long knife through batter to

eliminate any large air bubbles.

Bake cake in lower third of oven until golden and a tester

comes out clean, about 40 minutes. Remove cake from oven

and immediately invert pan. (If pan has "legs," stand it

on those. Otherwise, place pan over neck of a bottle.) Cool

cake completely, upside down. Turn pan right side up. Run a

long, thin knife around outer edge of pan with a smooth (not

sawing) motion. Do the same around center tube.

Remove outer rim of pan and run knife under bottom of cake

to release. Invert to release cake from tube, and invert

again onto a serving plate.

Serve cake with whipped cream and berries.

**Cooks' notes**

Angel food cake was traditionally torn apart using

2 forks or a many-pronged cake breaker to preserve its

prized texture; however, gently sawing with a modern serrated knife

also works well.

Cake may be made 1 day ahead and kept, covered, at room temperature.

Yield: Serves 8

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Peanut Butter Criss Cross Cookies in a Jar

Peanut Butter Criss Cross Cookies in a Jar 1 1/2 cup flour 1 t. baking soda 1/2 t. salt 3/4 cup mini chocolate chips 3/4 cup chopped peanuts 3/4 cup brown sugar, packed 3/4 cup sugar Combine flour, baking soda and salt together; set aside. Pressing firmly between additions, layer chocolate chips, peanuts, flour mixture, brown sugar and sugar in a one quart, wide mouth jar. Secure lid and attach instructions. Instructions: Empty cookie mix into a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, one beaten egg and 2t. vanilla extract; mix well. Drop by tablespoonfuls onto greased baking sheets; flatten slightly with fork tines. Bake at 350 for 10-12 minutes. Cool for 5 minutes; remove to wire rack to cool completely. Makes 3 dozen.

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Monday, December 04, 2006

Famous Recipes - Basic Seasoning Mixture & Black Forest Cookie Mix

Gifts in jars are very popular these days, and with good reason. The layered ingredients are pleasing to the eye, they're typically very affordable, and they can be made weeks or months in advance. Best of all, they show that you care when you give something made with love and attention to detail.

Use this instead of salt on just about anything.

Basic Seasoning Mixture (Salt Substitute)

1/2 cup (60 ml) paprika 1/4 cup (60 ml) garlic powder 1/4 cup (60 ml) onion powder 1/4 cup (60 ml) curry powder 1/4 cup (60 ml) ground celery seed

Mix ingredients together and spoon into small jars with tightly fitting lids. Makes about 1 1/2 cups (375 ml).

These cookies taste just like the familiar cake.

Black Forest Cookie Mix

1/2 cup (125 ml) dried cherries, coarsely chopped 1/2 cup (125 ml) chocolate morsels 1/2 cup (125 ml) chopped walnuts 1/2 cup (125 ml) brown sugar 1/2 cup (125 ml) sugar 1/2 cup (125 ml) unsweetened cocoa 1 1/2 cups (375 ml) all-purpose flour 1/2 tsp (2 ml) baking soda 1/4 tsp (1 ml) salt

Layer the ingredients in a 1-quart (1 L) jar in the order listed. Attach a gift card with the following instructions:

Beat 2/3 cup (160 ml) butter in a mixing bowl until light and fluffy. Stir in the black forest cookie mix, 2 eggs, and 1 tsp (5 ml) cherry or vanilla extract. Drop by tablespoonfuls onto a greased baking sheet and bake in a preheated 325F (165C) oven for 14 to 16 minutes. Cool on a wire rack. Makes about 2 dozen.

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Famous Recipes - Green Bean Casserole with Crispy Shallots

Green Bean Casserole with Crispy Shallots Ingredients 1-1/2 pounds haricots verts or thin string beans, trimmed 3/4 pound white mushrooms, cut into 1/4-inch-thick slices 3/4 pound shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices 6 large shallots (2 chopped and 4 sliced crosswise, about 1/8 inch thick) 2 tablespoons finely chopped garlic 1 tablespoon chopped fresh thyme 6 tablespoons unsalted butter, plus additional for dish 1/2 cup olive oil 2-1/4 cups half-and-half 2 tablespoons all-purpose flour 1/2 cup plus 3 tablespoons freshly finely grated Parmesan cheese 1/3 cup pine nuts, toasted

Directions 1. Cook beans in batches in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.

2. Combine mushrooms, chopped shallots, garlic, and thyme in a large bowl. Melt 1 tablespoon butter in a large nonstick skillet over moderately high heat. Saute mushroom mixture in 4 batches, seasoning with salt and pepper and adding 1 tablespoon butter to each batch, until golden brown, about 4 minutes per batch, until golden brown, about 4 minutes per batch. Transfer to a large bowl and cool. Gently toss together with beans.

3. Preheat oven to 375 degree F. Heat oil in a small wide saucepan over moderately high heat until hot but not smoking and fry sliced shallots in small batches until golden brown and crisp, about 1 minute. Transfer with a slotted spoon to paper towels to drain; season with salt and pepper.

4. Butter a 2-quart ovenproof casserole dish or ceramic crock. Heat half-and-half in a small saucepan over moderate heat just until hot (do not boil). Melt remaining 2 tablespoons butter in a medium saucepan over moderate heat and whisk in flour. Cook flour mixture, whisking constantly, until pale brown, about 1 minute. Immediately whisk in hot half-and-half; simmer, whisking constantly, until slightly thickened and reduced to 2 cups, about 3 minutes. Whisk in 1/2 cup Parmesan and season with salt and pepper. Pour sauce over green bean mixture, stirring gently until just combined.

5. Transfer green bean mixture to prepared casserole dish and sprinkle with remaining 3 tablespoons Parmesan and the pine nuts. Bake casserole in middle of oven until bubbling, about 20 minutes. Top with fried shallots just before serving. Makes 8 servings.

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RE: Famous Recipes - question about mini banana bread loaves

Just fill the pans half full and bake about 1/4 the time if the pans are about the same size as a regular muffin pan. Just keep a close watch on the first batch.

________________________________

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of deannabryan2000 Sent: Friday, December 01, 2006 9:23 PM To: world-famous-recipes@yahoogroups.com Subject: Famous Recipes - question about mini banana bread loaves

I was going to give some mini banana bread loaves as gifts for christmas this year. I was going to use my regular recipe for banana bread, then realized that I wasn't sure how full to fill the pans, and how long I should cook it. If anyone could help I would appreciate it. Tia, Deanna

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Grilled Vegetable & Cheese Pizza

Grilled Vegetable & Cheese Pizza Ingredients 1 1/4 cups Peppercorn Cheddar Cheese - grated 2 Tbs. olive oil 1 clove garlic - minced 1 medium red bell pepper - halved and seeded 1 1/2" thick slice red onion 2 1/2" thick slices eggplant - lightly salted 4 pre-baked 6" pizza crusts 4 tsp. prepared pesto sauce Directions Using barbecue grill, allow coals to turn to gray ash, or turn gas grill to medium setting. Mix olive oil and garlic. Place vegetables on grill, brush with olive oil mixture, and grill for 10 minutes or until lightly browned and cooked, turning frequently. Remove from grill, cool slightly, and cut into 1/2" pieces. Place pizza crusts on grill, top side down and grill 3-5 minutes until warm. Remove from grill and spread each crust with 1 tsp. pesto sauce, 1/2 cup cheese, and 1/4 of the vegetables. Top each pizza with 1 tablespoon cheese. Return pizzas to grill and cook until crisp and cheese is melted. Cut each pizza into 6 portions and serve

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Sunday, December 03, 2006

Famous Recipes - Olive Garden Roasted Potatoes

Olive Garden Roasted Potatoes

Servings: 4

Ingredients: 1 1/2 pounds potatoes 4 tablespoons extra virgin olive oil 8 garlic clove 2 tablespoons chopped fresh rosemary salt and pepper, to taste

Directions: Preheat oven to 450 F. Wash and dry potatoes then cut in wedges. Toss potatoes in oil and seasoning. Cook 25-30 minutes. Shake the pan occasionally for even roasting. Serve immediately.

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Famous Recipes - Salmon Burgers with Caesar Slaw

Salmon Burgers with Caesar Slaw Recipe courtesy Rachael Ray Show: *30 Minute Meals<http://www.foodnetwork.com/food/show_tm/0,1976,FOOD_9997,00.html> * Episode: * 30 Minute Dinner Club<http://www.foodnetwork.com/food/show_tm/episode/0,1976,FOOD_9997_41337,00.html> * 1 (14-ounce) can Alaskan salmon, drained and flaked 2 egg whites, lightly beaten Handful parsley leaves, finely chopped 2 lemons, zested and juiced, divided 3 cloves garlic, finely chopped 3/4 cup Italian bread crumbs, 3 generous handfuls Salt and pepper 4 anchovies, finely chopped, optional 2 teaspoons Dijon mustard 1 tablespoon Worcestershire sauce, eyeball it 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided Couple handfuls grated Parmigiano-Reggiano or Romano 2 hearts romaine lettuce, shredded 1 head radicchio, shredded To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.

Serve salmon patties atop Caesar Slaw.

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Saturday, December 02, 2006

Famous Recipes - Little Shrimp Casseroles

Little Shrimp Casseroles

*This couldn't be simpler. Toss shrimp with garlic, scallions and mushrooms, top with crumbs and bake. It's a perfect party dish: You can do the advance preparation hours ahead, and the individual gratins mean no serving up at the last minute. (Of course, you can make this in one large dish.)

I use large shrimp here, but smaller shrimp can be substituted and the cooking time reduced by a few minutes. *

Serving: 4

[image: INGREDIENTS:] 4 tablespoons (1/2 stick) unsalted butter, melted 2 teaspoons chopped garlic<http://home.ivillage.com/cooking/recipes/display/0,,8dlt9760,00.html#> 1/4 cup minced scallions 1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 1 pound large shrimp (about 24), shelled 1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor) 1/4 cup dry white wine

[image: DIRECTIONS:] Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.

About 30 minutes before serving time, heat the oven to 425 degrees F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.

*Make Ahead* The shrimp can be tossed with a mixture of the garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven.

Recipes Chicken Recipes Recipes Recipes

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Famous Recipes - Shrimp Creole

Shrimp Creole

*Contributed by Dolores Roux, Apalachicola, Florida.*

Serving: Serves: 4 Cook Time: 10 minutes Total Time: 30 minutes

[image: INGREDIENTS:] 1 large bell pepper, chopped 1 large onion, chopped 3 to 4 cloves garlic, crushed, or garlic powder, to taste 2 tablespoons olive oil<http://home.ivillage.com/cooking/recipes/display/0,,gqxv,00.html#> 1 tablespoon sugar 2 large cans tomato sauce 1 pound shrimp, peeled, deheaded Creole seasoning, to taste hot cooked rice

[image: DIRECTIONS:] Saute bell pepper, onion, and garlic cloves in olive oil. (If using garlic powder instead of garlic cloves, season to taste.) Add tomato sauce and simmer 20 minutes.

Add sugar. Stir occasionally. Season with Creole seasoning to taste. Add raw shrimp and cook until they're cooked through. Serve over white rice.

--

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Famous Recipes - Creamy Shrimp Risotto

Creamy Shrimp Risotto [image: Recipe]

*This is the perfect meal for a small dinner party. It's hearty and filling with the fresh flavor of summer seafood. Serve with a crisp white wine and a big green salad.*

Serving: 4

[image: INGREDIENTS:] 1 14 1/2-ounce can chicken or vegetable broth 1 pound medium shrimp, shelled, deveined and shells reserved 2 sprigs thyme 1 tablespoon unsalted butter 2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 small shallots, finely chopped 1 clove garlic, finely chopped 2 cups Arborio rice 3/4 cup dry white wine

[image: DIRECTIONS:] Combine the broth with 4 cups water, the shrimp shells and thyme in a 3-quart saucepan. Bring to a boil and reduce to a simmer for 25 minutes. Strain the broth; discard the solids. Make sure the liquid measures 5 1/2 cups. Add additional water if needed. Return to pan and keep at a low simmer.

In a 4-quart saucepan, melt butter over medium-high heat. Add the shrimp and 3/4 teaspoon salt and pepper. Cook stirring until just opaque, about 2 minutes. Transfer shrimp to a bowl.

In the same saucepan heat the olive oil over medium heat. Add the shallots and cook until tender, about 4 to 5 minutes. Add the garlic and cook another 30 seconds. Add the rice and remaining salt, stirring constantly until the rice is well coated with the oil. Add the wine and continue stirring until it is completely absorbed. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 25 to 35 minutes. The rice should have a creamy consistency. Add the reserved shrimp and adjust the seasoning with salt and pepper. Serve at once.

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Friday, December 01, 2006

Famous Recipes - Apple Krinke

--------------------------------------------------------------------------------

APPLE KRINKE

INGREDIENTS

4 cups apples 1 cup sugar 2 tablespoons flour

Topping 1/2 cup butter or margarine 1/2 cup flour 1/3 brown sugar 1/2 oatmeal

DIRECTIONS

Preheat oven to 350 degrees

Peal and slice the apples into a baking dish. Sprinkle 1 cup of sugar and 2 tablespoons of flour over the top of the apples.

Put the butter, flour, brown sugar and oatmeal for the topping in a mixing bowl. Blend well with the back of a fork. Spread evenly over the top of the apples.

Bake 45 minutes to 1 hour until the apples are bubbly and the top is brown.

ENJOY!

©2003 LongBraid Designs

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Famous Recipes - Roast Leg of Pork

Roasting a whole leg of pork, otherwise known as "fresh ham," is something that every cook should do at least once. If you never have, you'll be surprised not only by how easy it is, but also by how delicious the results are.

Roast Leg of Pork

For the rub: 10-15 cloves garlic, finely chopped 4 Tbs (60 ml) dried sage 2 Tbs (30 ml) dried rosemary 3 Tbs (45 ml) salt 2 Tbs (30 ml) freshly ground pepper

A 15-20 lb (7-9 Kg) whole leg of pork, with or without the bone, with or without the skin

Combine all the ingredients for the rub in a small bowl. If you remove the skin, trim away the excess fat. If you leave the skin on, puncture it all over - literally hundreds of times - with the tip of a knife or skewer and then make gashes through the skin in a criss-cross manner with a sharp knife. Rub the spice mixture over any exposed meat, including in the gashes, but not on the skin. If you had the bone removed, rub the mixture over the meat on the inside. Place the roast skin side (or fat side) up in a roasting pan and bake in a preheated 450F (230C) oven for 20 minutes. Lower the heat to 325F (165C) cook for about 3 hours before you begin checking the temperature with an instant-read thermometer. Do not baste the roast. Remove the roast from the oven when the temperature in the thickest part of the leg reaches 145F (63C) - the temperature will continue to rise after you remove it. Total cooking time will probably be about 4 1/2 hours. Cover the roast loosely with foil and let rest for at least 45 minutes, or up to 1 1/2 hours. To serve, remove the skin if you cooked it and cut into small pieces. Carve the roast into thick slices and serve with pan gravy if desired. Serves 12 to 18.

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Famous Recipes - question about mini banana bread loaves

I was going to give some mini banana bread loaves as gifts for christmas this year. I was going to use my regular recipe for banana bread, then realized that I wasn't sure how full to fill the pans, and how long I should cook it. If anyone could help I would appreciate it. Tia, Deanna

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Famous Recipes - Oatmeal-Pecan Pie

Oatmeal-Pecan Pie Ingredients 1/2 cup butter or margarine 2/3 cup sugar 2/3 cup dark-colored corn syrup 2/3 cup regular rolled oats 2 eggs 1 teaspoon vanilla 1 recipe Pastry for Single-Crust Pie (see recipe below) 1/2 cup chopped pecans Whipped cream (optional)

Directions 1. In a medium saucepan, melt the butter or margarine. Remove from heat and stir in the sugar, corn syrup, and oats.

2. Stir in the eggs and vanilla.

3. Pour mixture into the Pastry for Single-Crust Pie. Top with pecans. Cover edge of pie with foil to prevent overbrowning.

4. Bake in a 325 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until set. Cool on a wire rack. Serve with whipped cream, if you like. Makes 8 servings.

Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

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Famous Recipes - Recipe for About This Date Thursday November 30, 2006 -- with music

SACHER TORTE

INGREDIENTS

4 egg whites 6 tbsp margarine or butter 3 squares (3oz) semisweet chocolate 4 slightly beaten egg yolks 1 tsp vanilla 1/3 cup sugar 1/2 cup all-purpose flour 1/3 cup apricot preserves

Chocolate Glaze 2 squares (2 oz) semisweet chocolate 2 tbsp butter 3/4 cup powdered sugar 4 tsp hot water

DIRECTIONS

In a large mixing bowl, bring egg whites to room temperature. Grease and flour a 9" round baking pan and preheat oven to 350 degrees F.

Melt the butter and chocolate over low heat in a medium saucepan. Cool, then stir in egg yolks and vanilla. Set this pan of chocolate mixture aside.

Beat the egg whites with an electric mixer untill soft peaks form. Gradually add sugar beating on high speed for about 4 minutes or untill it forms stiff peaks. Gently fold about 1 cup of egg whites into the saucepan of chocolate mixture. Then fold the chocolate mixture into the rest of the egg whites. Gently fold in the flour. Don't overfold.

Spread the batter into the round baking pan. Bake for about 35 minutes or untill a toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

TIP When I make this, I divide the batter between two round cake pans and decrease the baking time so I don't have to cut one layer in half. These directions are for the original method.

Cut cake horizontally into two even layers. Put one layer on a sheet of waxed paper. Spread the preserves over the top. Add the second cake layer. Spoon Sacher Torte Chocolate Glaze over cake so it runs down the sides. Carefully transfer cake to a serving plate.

Sacher Torte Chocolate Glaze Melt 2 squares chocolate in a saucepan with 2 tbsp butter. Remove from heat. Stir in 3/4 cup powdered sugar and 4 tsp hot water till smooth. If needed, stir in more hot water so it is easy to drizzle.

TIP 2 True chocoholics might want to double this glaze recipe for full coverage of the cake.

ENJOY!

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Famous Recipes - Biscotti: A Sweet Treat and Loving Gift

Biscotti: A Sweet Treat and Loving Gift <http://www.clickaudit.com/goto/?39644>

You can buy Biscotti everywhere: grocery chains, discount stores, and neighborhood shops. Unfortunately, you don't get many Biscotti for your money. Of course, baking your own Biscotti is the solution. Biscotti are easy to make and, once you've mastered Biscotti 101, you can invent your own recipes.

Read More….. <http://www.clickaudit.com/goto/?39644>

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