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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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