BBS Toolkit/BBS Toolkit.iso/wildcat/chefdoor.zip/RECIPE7.TXT

Text File | 1992-01-18 | 18KB | 364 lines

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WEINER SOUP

           4 Potatoes cut samll chunks    1 Qt. Tomatoes
           2 Med. Onions chopped          Salt and Pepper to taste
           Pinch of Soda                  1 Lb. Weiners cut up
           1 Tsp. Sugar

           Cover Potatoes and Onions with water,cook until nearly
           done. Dont drain. Add remaining ingredients cook for 15
           min. more. Serve with crackers,whipped cream frosting.
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SPANISH RICE

          4 tbsp. butter                16 oz. can of tomatoes
          1 C. uncooked rice            1 tomatoe can of water
          1 onion chopped               Salt & pepper to taste
          1 green pepper chopped

          Melt butter in Skillet, Stir in Rice; Cook on Low Heat
          until an even Golden Brown. Stir in remaining
          ingredients. Cover; Simmer until Rice is Tender.
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COLE SLAW DRESSING

          2 c. sugar               1 c. salad  dressing
          1/2 c. vinegar           1 tsp salt
          1 tsp celery seed        dash of pepper

          Put vinegar and salad dressing into a blender mix
          on high until well mixed, slowly pour in sugar and
          the other dry ingredeints, blend until well mixed.
          Store in ref, it will keep several weeks.
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BREAD PUDDING

        4 eggs           1 1/2 C. sugar           2 TSP. cinnamon
        2 TSP. nutmeg    2 C. cream               2 C. milk
        1 C. raisins     1 C. walnuts chopped
           1 loaf of stale french bread cut into 1" cubes

                          (BOURBON SAUCE)
            1 1/4 sticks butter      1 C. powdered sugar, sifted
            1 egg                    6 tbsp. bourbin

 Pre-heat overn to 350, grease a 9 X 13 X 2" baking dish. In a bowl beat eggs
 add sugar, cinnamon and nutmeg. Place cubed bread in baking dish. Pour egg
 mixture over bread. Alternately pour cream and milk over bread. Gently stir
 in Raisins and Walnuts. Place pan in shallow water (about 1/8"). Cook for 1
 hour or until milk and eggs are completely absorbed into the bread.

 Melt butter; take off heat and gradually add sifted sugar, beat egg; add
 bourbon. To serve place 1 oz. of bourbon sauce on bottom of plate. Place
 portioned peice of bread pudding on top of sauce and place another oz. of
 sauce on top. Put in High Oven (500 degrees)for 5-7 minutes.
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PICKLED BEETS

                1 C. water          2 C. sugar
                3 C. vinegar        3 #2 size cans of beets

       Mix water, vinegar and sugar in a large pan. Mix until sugar is
       disolved, drain beets, add them to the syrup, bring to a boil.
       Remove from heat let stand for 12 hours in glass containers.
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BEEF PORCUPINE

          1 lb. lean ground beef        1/2 c. raw rice
          1/2 c. chopped onions         1/2 tsp garlic salt
          1/4 tsp pepper                2 tbls. wesson oil
          1 8 oz. can tomatoe sauce     1 8 oz. can of water

      Lightly mix beef, rice, onion, garlic salt and pepper. Shape into
      12 meat balls. Fry in hot wesson oil, turn feequently. Pour in
      tomatoe juice and water cover and simmer for 45 minutes.
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BEEF VEGETABLE SOUP

      1 lb. ground beef                       1 beef boullion cube
      1 C. water                              1 C. tomato juice
      1/4 C. chopped celery                   1 C. chopped carrots
      1 small onion chopped                   1 green pepper chopped
      1 can whole kernal corn not drained     1 can peas not drained
      1 tbsp. parsley flakes                  2 bay leaves

Brown and drain the meat, combine with the other ingredients and simmer
until the carrots and onions are tender.
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BANANA PUDDING  FOR 10

      1 pkg. van. inst. pud mix         12 oz. carton whipped topping
      1 & 1/2 cups milk                 2-3 bananas sliced
      8 OZ. sour cream                  1 box vanilla wafers

    Combine pudding mix, milk, sour cream and whipped topping. Mix with
    a mixer until smooth. Set aside. Line bottom of 13" X 9" X 2" dish
    with vanilla wafers. Alternate pudding mixture, sliced banana and
    wafers in dish. Top with crushed Wafers. Refrigerate over night.
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RUM OR BOURBON BALLS

        7 1/2 oz. pkg. vanilla wafers     1/4 C. butter melted
        1 C. sugar                        1/4 C. rum or bourbon
        1/2 C. chopped nutmeats           Powdered sugar

Roll wafers fine and add all ingredients. Form into Balls 3/4 inch in
diameter. Roll in powdered sugar. Place on Waxed paper to dry over night,
Roll in more powdered sugar next day. Store in an Air Tight container in
refrigerator a few days.
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BAKED CUSTARD FOR 6

         4 eggs slightly beaten           1/2 C. sugar
         1 1/2 tsp vanilla                3/4 tsp salt
         3 C. milk                        Cinnamon

In a medium mixing bowl, beat together eggs, sugar, vanilla and salt until
well blended. Gradually stir in milk. Place six 6 oz. custart cups in a
large baking pan. Puur egg mixture into custart cups. Sprinkle with
cinnamon, Place baking pan on rack in preheated 350 degree oven. Pour very
hot water into pan to within 1/2 in. of the top of the custard. Bake until
knife inserted near center comes out clean, 25 to 30 min. remove immediately
from hot water. Serve warm or chilled.
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EGG CUSTARD

            4 eggs                  1 c. sugar
            1 tsp vanilla           1/4 c. oleo
            1/4 c. sifted flour     2 c. milk
            1 c. coconut            1/4 tsp. salt
            1/2 tsp. baking powder

Place all ingredients in a blender blend until well mixed. Pour into a
greased 10" baking dish and bake at 350 for 1 hour.
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WATERMELON RIND PICKLES

           1 Qt. Vinegar          3 Lbs. Light Brown Sugar
           1 Pt. Water            2 Tbsp. Mixed Spices

           Peel and remove all Green and Pink portions from the
           Watermelon Rind. Cut in Strips about 1/2" Wide and 3"
           Long. Soak over night in Salt Water, Use 4 Tbsp. Salt
           to 1 Qt. of Water, next morning drain the Brin. Make
           a Syrup of Brown Sugar and Water, Vinegar and Spices,
           Put Melon Rinds in Syrup and Boil until Rinds are
           clear and Transparent, Pack into Sterilized Jars and
           Seal at once.
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AMANA COTTAGE CHEESE

    1 lb. carton cottage cheese      1 green onion chopped including tops
    2  tbsp. buttermilk              1/4 tsp. salt
    Dash of pepper

Combine all ingredients serve chilled.
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CHEESE BALL

     8 oz. philadelphia cream cheese       1/2 lb. old english cheese
     1 jar bacon cheese                    1 jar onion cheese
     1/2 pkg. blue cheese                  1/4 c. chopped pecans

Soften all cheese put in mixer and blend until creamy. Chill and form into
a ball or log, and roll in pecans peices. Serve with crackers.
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FROZEN FRENCH FRIES

         Raw potatoes

Cut raw potatoes into french fries. Cook at 400 for 1 min. Drain well on a
paper towel. Place on a cookie sheet in freezer and freeze until they are
solid. Put them into freezer bag and seal and store in freezer. They will
not stick together so you can take out just as many as you need for each
meal. Fry at 400 until Golden Brown.
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FOUR LAYER DESSERT  FOR 20 - 24

     1/2 C. margarine melted         1 box van. inst. pudding mix
     1 C. flour                      1 box choc. inst. pudding mix
     2 tbsp. sugar                   3 C. milk
     3 oz. cream cheese              1/3 C. sugar
     12 oz. cool whip                3/4 C. chopped pecans

Combine margarine, flour, 2 tbsp. sugar and 1/4 C. pecans; pat into a
9X13 "pan. Bake at 350 for 15 min.; Cool. Blend creamed cheese with 1/3
C. sugar add 1/2 of the cool-whip. Mix well spread over baked crust.
With an electric mixer combine both pudding mixes and milk; spread over
cream cheese layer. Top with remaining cool-whip; sprinkle with 1/2 C.
chopped pecans. Chill until ready to serve.
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GRILLED PEACHES WITH RASPBERRY PUREE

1 1/2 tsp lemon juice              1 1/2 tbsp brown sugar
1/4 tsp ground cinnamon            1 1/2 tsp rum flavoring
1 1/2 tsp margarine                2 med peaches, peeled, halved, pitted
1/2 (10 oz) package frozen raspberries in light syrup, slightly thawed

Combine raspberries and lemon juice in container of an electric blender or
food processor; top with cover, and process until smooth. Strain raspberry
puree; discard seeds. Cover and chill.
Cut 1 (18 X 18 ") sheet of heavy duty aluminum foil. Place peach halves, cut
side up, on foil. Combine brown sugar and cinnamin; spoon evenly into center
of each peach half. Sprinkle with rum flavoring, and dot with margarine. Fold
foil over peaches and loosely seal. Place grill rack over med coals; place
peach bundle on rack, and cook 15 mins or until peaches are thoroughly
heated. To serve spoon 2 tablespoons raspberry puree over each grilled peach
half.
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ESCALLOPED CORN

          1 can creamed corn               1 tsp. salt
          1 c. cracker crumbs              1/4 tsp. paprika
          1/2 c. celery                    2 eggs
          1/4 c. onion chopped             1 & 1/2 c. milk
          2/3 c. cubed cheese              2 tbsp. butter

Beat eggs, add milk and other ingredients, bake in a buttered dish at 350
for 1 hour. You may add oysters, weiners or ham if you want.
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FREEZER COLE SLAW

            1 head cabbage          1 carrot
            1 green pepper          1 tsp. salt

Chop cabbage, carrot and green peper in a blender. At salt let stand for
1 hour or longer, over night is fine if you want. Drain off liquid then
press to dry. Add cole slaw dressing and freeze. It is real good if eaten
while still frozen a little.
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SOPA DE ARROZ (SPANISH RICE)

      3 tbsp. cooking oil              Salt to taste
      1 C. raw rice                    2 tbsp. carrots, minced
      1 med. onion minced              2 chicken bouillon cubes
      1 1/2 C. tomato sauce            2 C. boiling water
      1 green pepper minced            1 banana pepper minced

Dissolve bouillon cubes in the boiling water set aside. Brown rice in oil
add the rest of the ingredients. Cover and cook over low heat until liquid
is absorbed, and rice is tender. About 25 minutes.
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HOT POTATO SALAD

         1/4 c. celery chopped       1/4 c. onions chopped
         6 tbsp. lard                1/2 c. diced ham
         3 tbsp. flour               2 tbsp. sugar
         1 c. vinegar                2 c. water
         1/4 tsp. celery salt        1/4 tsp. celery seed
         1 tbsp. salt                6 c. potatoes

Saute celery and onions in the lard until almost tender. Add ham and cook
about 10 minutes more, add flour and stir. Add the rest of the ingredients
except potatoes. Cook over slow heat, stir until thick about five minutes.
Cook potatoes before pealing. After they are cooked peal and dice then pour
dressing over while still not. Store in refigerator over night. reheat
before serving. Serves. 8 to 10.
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HEARTY SOUP FOR 6

    2 frankfurters, cut up                  1 can condensed pea soup
    1 tsp. butter                           1 can milk
    1 can condensed bean/bacon soup         1 can water

Cut frankfurters in 1/8" slices and cook in butter. Add remaining
ingredients, heat and serve immediatly.
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SPECIAL HARVARD BEETS

       1 tbsp. cornstarch         Liquid from beets
       4 tsp. sugar               1 tbsp. vinegar
       1/4 tsp. salt              2 tbsp. orange juice concentrate
       2 C. beats dices

Add all ingredients except beets. Boil about 1 min then add beets.
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GLORIFIED RICE  FOR 6

     1 C. rice cooked and cooled       1/3 C. sugar
     1/2 tsp. vanilla                  1/3 miniature marshmallows
     1 C whipping cream, whipped       2 tbsp. maraschino cherries chopped
     1 can crushed pineapple (15 1/2 oz.) drained

Combine rice, sugar, pineapple and vanilla; stir marshmallows and cherries.
Fold in whipped cream.
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POACHED MUSHROOMS

         1 lb  fresh muchrooms         2 tbsp. lemon juice
         1/2 C. water                  3 tbsp. butter
         1/2 tsp. salt

Mix water, salt, lemon juice and butter together bring to a boil, add the
mushrooms cover and cook over med. heat for about 5 min. Leave in liquid,
store in tightly covered jar in refrigerator.
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FRENCH-FRIED MUSHROOMS

   1 bouillon cube either chicken or beef   15 med. mushrooms, halved
   3/4 C. boiling water                     Hot oil
   1 egg beaten                             Salt to taste
   1 tbsp. oil                              1 C. pancake mix

Dissolve bouillon cube in water; cool combine with pancake mix, egg
and 1 tbsp of oil, blending till smooth. Dip mushrooms into the batter
with slotted spoon; drain. Fry in deep, hot oil (375) about 3 to 4 min.
Drain on paper towel. Sprinkle with salt to taste.
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PORCUPINE MEATBALLS

       1 lb. lean ground beef          1/4 C. uncooked reg. rice
       1 pkg. dry onion soup mix       1 egg
       1/2 C. red wine                 1/2 C. water
       1/4 C. ketchup                  1 tbsp. cornstarch

Combine beef, rice, soup mix and egg. Shape into 1" balls. Mix wine, water
and ketchup in pressure cooker, add meat balls to liquid. Cover and put red
weight on microwave on high for 20 min. Allow pressure indicatiog stem to
drop before removing red weight. Remove meat balls from sauce, skim off
excess fat. In a seperate container blend cornstarch with a small amount of
meat juice then add remaining juice microwave on high about 4 min. Uncovered
just until it has thickened. Pour over meat balls. Use tooth picks to serve.
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LOBSTER ALA NEWBERG

         2 tbsp. lemon juice              1 can lobster
         3 tbsp. butter                   1/2 tsp. salt
         1/2 tsp. pepper                  1/4 tsp. paprika
         2/3 C. milk                      2 egg yokes
         2 tbsp. sherry flavoring         1/2 tsp. onion flakes

Squeeze lemon juice over lobster meat and let stand for 10 minutes. Saute in
butter about five minutes. Add pepper, salt and paprika and cook for another
2 minutes. Add milk gradually and when mixture has thickened, pour over egg
yokes. Cook in a double boiler over low heat until it thickens slightly. Add
the sherry flavoring just before serving. Serve on crackers or crips toast.
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LEMON CREME DESSERT

3 oz. pkg. lemon gelatin        1 &1/2 c. boiling  water
7 oz. jar marshmallow creme     1 c. heave cream whipped

Dessolve gelitan in the boiling water cool then gradually add the gelitan
to the marshmallow creme. Whip until light and fluffy. Fold in whipped cream.
Pour into 1 qt. casserole chill until firm.
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FRUIT FLAVORED ICE CREAM

      4 pts. half/half             2 3/4 C. sugar
      3 heaping tbsp. flour        4 eggs
      3 tbsp. vanilla              2 pkg. unsweetened kool-aid

Combine all ingredients stir until kool-aid is desolved pour into ice cream
freezer fill to the 3/4 mark with whole milk. Freeze until solid.

NOTE: You can use two differenet kinds of kool-aid such as orange and
pineapple. You can add fresh fruit if you wish but they dont add any flavor
after they are frozen.
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