RECIPES - FEB/MARCH 2000
|SOME GOOD RECIPE SITES||by Prepared2|
|Barbecues & Grilling||French Cuisine|
|Beer/Home Brewing||Home Cooking|
|Busy Cooks||Italian Cuisine|
|Cheese & Appetizers||Low Fat Cooking|
|Chinese Cuisine||Mexican Cuisine|
|Cocktails||Southern U.S. Cuisine|
|Coffee & Tea||Vegetarian Cuisine|
|Desserts & Baking||Wine|
|SPAGHETTI PRIMAVERA||by Prepared2|
|This delightful dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here.|
|1/2 lb thin spaghetti, cooked and drained||1 c fresh sliced mushrooms|
|1/2 c reduced-calorie Italian dressing||1/4 c chopped onion|
|1 med green pepper, chopped||3 T sliced ripe olives|
|1 med red pepper, chopped||1/4 c shredded mozzarella cheese|
|1 med yellow squash, stripped||3 T chopped fresh parsley|
In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat. Simmer just until vegetables are tender-crisp.
Serve over hot spaghetti; sprinkle with cheese and parsley.
|1 Medium onion diced||1 tomato diced (peeled if your picky)|
|3 Tablespoons vinegar||1/2 C water|
Cut up the rabbit. Pat dry and apply salt and pepper. In a dutch oven add some oil and a little butter. Heat to medium-hot. Brown the rabbit quickly in the hot oil/butter. Lower the heat to low and add rest of ingredients.
Put the lid on the dutch oven and braise the rabbit and veggies for about 40 minutes over low heat. Add water as required to keep the sauce liquid and prevent burning.
Remove the meat and reduce the tomato-onion-vinegar sauce until thick. Add some warm (not melted) butter, stir and pour the sauce over the rabbit.
Serve with rice or boiled potatoes.
|2 lbs. ground beef||1 teaspoon ground allspice|
|2 lg. diced onions||1 can tomato paste|
|4 cloves minced garlic||6 bay leaves|
|4 heaping tablespoons chile powder||4 tablespoons Worcestershire sauce|
|1 teaspoon red pepper||4 tablespoons vinegar|
|1 teaspoon cinnamon||6 dried Japanese peppers (whole)|
|Brown ground beef with diced onions and cloves of minced garlic. Add rest of above ingredients.|
|Simmer three hours over low heat. Fish out peppers and bay leaves. Serve like regular chile or over spaghetti with any combination of the following:|
|Grated cheese||Minced onion|
|Heated redbeans||Oyster crackers|
|And lots of beer...|
You must be familiar with corn nuts. They are put up in plastic snack bags and are sold in most gas station markets. They cost about 25 cents an ounce and are made from Hickory King Corn, a larger type than feed corn.
The only difference between Hickory King and other varieties is the size. There is no
difference in taste. So you can make all the corn nuts you like and be assured they are just as good as the commercial kind and cost next to nothing.
Corn nuts are a variation of parched corn. Indians and pioneers ate parched corn almost as a staple while traveling. It -was very nutritious and took up little space so was considered an excellent trail food.
Parched corn was made by Indians by putting dried corn on hot rocks or in hot coals. You can make parched corn by simply covering the bottom of a greaseless frying pan with corn and stirring until the kernels are uniformly brown.
Corn nuts are a little more refined. As a sample batch, use one C of whole corn, bought from any feed or health food store. Soak the kernels in two Cs of water for three days, in the refrigerator .
Pour off the water and dry the kernels in a towel. Heat up about four Cs of grease; bacon, lard, vegetable oil; it doesn't matter. When it is so hot a drop of water sputters on its top, lower a heaping tablespoon of kernels into the middle of the grease. The grease will then begin to boil violently. You have to know how it will react so you won't be tempted to just dump the whole C in and watch the grease erupt all over the stove.
Make sure any handle to the container is turned toward the back of the stove, especially if you have a child standing by. Also, stand back as an occasional kernel will pop like popcorn.
At first the kernels will sink to the bottom and most will rise to the surface as their moisture departs. When they float to the surface watch until they turn copper brown.
Take out a kernel occasionally, let it cool a minute and chew it. If it's chewy it's not done. When it crunches and shatters it is. Then scoop the browned kernels out onto a piece of newspaper to absorb the grease.
Now you can continue a heaping tablespoonful at a time and cook them about three minutes or, cautiously and slowly pour the rest of the C in. After the boiling stops the kernels will rise and simmer on top. But the whole Cfull will cause the grease to cool some so the real cooking will take about fifteen minutes.
All you're doing is deep frying them. You can experiment with a shallow frying pan or a deep fat cooker. The result will be the same. With salt, they will be delicious.
Don't use the same grease for more than three or more batches. The heat breaks down its molecules in time - and it can be unhealthy.
You might also try deep fat frying soybeans. They are tasty but not so much as corn nuts. Soybeans need only be soaked overnight. Also, they cook in a shorter time and are lighter than copper brown and do not become exactly crunchy; something between chewy and crunchy. Munchy. Tasty with salt.
Both corn nuts and deep fried soybeans can be mixed for party snack bowls or while
|TWICE BAKED POTATO||Riz|
A very good side dish:
Take a potato and clean it and wipe it down with cooking oil. Cook in oven for about 1 to 1-1/2 hrs. @ 425, until it's done.
Lay the potato down and cut the top off (long ways). Scoop out all the insides, leaving the skins intact so you should have a potato skin bowl. Take the insides, put in a bowl, add the following and mash:
|3/4 c. sour cream||1/4 c. of milk|
|3-5 chives||bacon bits|
|1-3 Cs of Colby Jack or other cheese (sometimes I add more, I love cheese)|
After mashing if real pasty add a little more milk. Take your white goop and put it back into your potato skin bowl. Top with some more cheese and bake @350 for another 15-25 minutes.
Any Question E-mail me
|2lb ground beef, brown and drain||Mashed potatoes (make as you normally would)|
|2 cans green beans, drained||6-8 slices cheese or 1 bag of you your favorite shredded (cheddar is best though)|
|Brown and drain your ground beef then place in a baking dish. Put drained green beans on top, evenly spread. Put the mashed potatoes, evenly spread, on top of this. (Tip: make the mashed potatoes up using chicken or beef broth, Swanson, instead of milk and butter--Great!) Put the cheese on top of the whole thing and bake long enough to heat it all up and melt the cheese. Whole meal in one pan! Enjoy!|
|1 (25-ounce) can HORMEL® chili with beans or HORMEL® chili no beans||1 (28-ounce) can HORMEL® beef tamales|
|1/3 C chopped onion||1 C grated Cheddar cheese|
|Spread chili in 9x13-inch baking dish. Remove paper from tamales; place tamales on chili. Sprinkle with onion and cheese. Bake in 350°F oven for 30 minutes or until hot.|
|A1 MEAT LOAF||Prepared2|
|1 can (10 3/4 oz.) Campbell's Tomato Soup||2 lb. ground beef|
|1 pouch dry onion soup mix||1/2 C dry bread crumbs|
|1 egg, beaten||1/4 C water|
MIX thoroughly 1/2 C tomato soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8" by 4" loaf in baking pan. BAKE at 350°F. for 1-1/4 hr. or until done.
MIX 2 T. drippings, remaining tomato soup and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
|BEEF POT PIE||Prepared2|
|1 (24-ounce) can DINTY MOORE® beef stew||1 single crust pie pastry|
|Heat oven to 425°F. Place stew in 1-quart casserole. Cover casserole with pie pastry, not allowing pastry to touch stew. Press pastry against sides of dish and cut slits across top. Bake 12 to 15 minutes or until crust is golden brown. Serves 4.|
|CHICKEN & RICE DINNER||Prepared2|
|1 T. vegetable oil||4 boneless chicken breast halves|
|1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup||1 1/2 Cs water|
|1/4 tsp. each paprika and pepper||2 Cs uncooked Minute White Rice|
|2 Cs fresh or frozen broccoli flowerets|
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done. Serves 4.
*For creamier rice, use 1 1/2 Cs rice.
|MMMMM - HAGGIS!||Longbow|
|Traditional Recipe - (Just like Grandma used to make)|
|Large bottle of Single Malt Scotch||1 sheep's pluck (stomach bag)|
|2 lb. dry oatmeal||1 lb. suet|
|1 lb. lamb's liver||2 1/2 Cs stock|
|1 large chopped onion||1/2 tsp. cayenne pepper, Jamaica pepper and salt|
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12 (or a 1000 depending on what people think of it)
|MY CHILI RECIPE...||Shooter|
|2 lbs round steak, cubed in 1/2-inch cubes||2 lbs ground round|
|2 large cans of BUSH's chili beans||1 can of Rotel, 'HOT' preferred :)|
|1 can of Mexican tomatoes||1/3 C of chili powder|
|Combine meat and chili powder in a large iron skillet and brown. Drain meat and place it in a large crockpot. Add other ingredients. Place crockpot on low and cook for approximately 12 hours. Serve over rice with corn bread and a large glass of cold milk!|
|ANOTHER EXCELLENT LINK....||Gadget|
|Try this one, LOTS of great stuff. allrecipes.com|
|Here is an kitchen helper for use on the grill, in the skillet, or whatever. Buy a bottle of Dale's Seasoning and pour off about a quarter of the bottle and save it for later use. Replace the seasoning in the bottle with your favorite bourbon (I use Jack or Jonnie). Shake it up and use anyway you normally would. The alcohol will cook out but leave behind a very mellow flavor. Happy cooking!|
|4-5 dozen eggs (depending on size)||2 T mixed pickling spices|
|1 T mustard seed||1 T celery seed|
|2 qt. vinegar||1/2 C sugar|
|1 T salt||Beet juice (optional)|
Boil and peel eggs and place in a 1-gallon glass jug.
Next, make your spice bag out of a piece of cheesecloth or cotton material. In the bag, put the mixed pickling spices, mustard seed, and celery seed and seal the bag by tying it up.
Next, bring vinegar, sugar, and salt to a rolling boil. Add spice bag, reduce heat, and simmer for about 20 minutes. Remove the bag and pour vinegar mixture over eggs, taking care to cover them completely. You can now add some peppers to spice it up, if desired. A little will make pink eggs if you want them.
Seal the jug and put in a nice cool, dark place for about 6 weeks. Then enjoy!
|The easiest way to peel hard boiled eggs is soak them overnight in vinegar. Turns the shell to rubber. I pickle my eggs in the same proportions of vinegar and water but I add soy sauce, liquid smoke and Worcestershire sauce. My kids clean them up and they hate pickled eggs!|
|This is a good one for those who need to lose weight. The reason it works is that you are eating some pretty empty calories and the fiber in the food causes you to burn calories just to digest it. I have a pretty basic recipe and modify it from time to time.|
|Spaghetti sauce about one quart||2 T of olive oil|
|2 T red wine vinegar||A bit of minced garlic|
|1/2 C chopped celery||1/2 C chopped bell pepper|
|1/2 C chopped onion||1/2 C chopped cauliflower|
|1/4 C chopped parsley|
|When I have fresh basil I add a bit of that too. Sometimes I add mushrooms or olives. The point is that you can do it many ways to avoid burnout. Mix the whole mess all together and let it sit in the fridge for a few hours and then eat it on crackers.|
|HOMEMADE MOUNDS/ALMOND JOY||NemFL|
|7 oz. coconut (2 2/3 cs)||2/3 C sweetened condensed milk|
|1 tsp. vanilla||Whole almonds|
Heat oven to 350 °F
Mix all; drop by teaspoonfuls 1 inch apart onto well-greased cookie sheets, pressing down ends of coconut with back of spoon. Bake 10-12 minutes or till golden brown. Remove from cookie sheets immediately. Cool on racks. Makes 4 dozen.
It's the condensed milk that holds the coconut together. Technically this recipe is called One Bowl Macaroons, but we have changed it slightly to make our candy. We're Mounds and Almond Joy nuts, too. :-) We add a whole almond to some before baking and reduce cooking time to about 6-8 minutes (before macaroons start to brown). After cooling, dip them in melted semi-sweet or milk chocolate morsels, your preference. Return to cookie sheets and refrigerate just long enough for chocolate to harden. Yummy!!