A Recipe Club That Offers More Than Just Recipes!
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 | Posted by Cindy Hartlin |
| MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meatball and Penne Casserole Categories: Casserole, Meats, Pasta Yield: 10 Servings 4 c Penne noodles-about 3/4 lb. 1 Egg 2 lb Ground beef 1 c Fresh bread crumbs 2 ts Dried thyme ( or 2 tsp. -chopped fresh) 1 tb Vegetable oil 1 lg Onion, chopped 1 c Chopped green onions 4 cl Garlic, minced 1 Sweet green or red pepper, -coarsely chopped 3 c Sliced mushrooms-about 1/2 -pound 2 c Sliced celery 1 ts Each dried oregano and basil 2 Cans (each 14 oz.) tomato -sauce 1/2 c Chopped fresh parsley 1/2 lb Mozzarella cheese, shredded 1/4 c Freshly grated Parmesan -cheese In large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain and rinse under cold water; drain again and set aside. In bowl, beat egg; mix in beef, bread crumbs and thyme. Shape into 1 inch balls. In large heavy Dutch oven, heat oil over medium heat; cook meatballs, in batches if necessary, for about 10 minutes or until no longer pink inside. Drain off fat. Add onion and green onions; cook for 2 minutes. Stir in garlic, green pepper, mushrooms, celery, oregano and basil; cook for 2 minutes. Add tomato sauce, parsley, penne and half of the mozzarella cheese; stir gently to mix. Sprinkle with Parmesan and remaining mozzarella cheese. (Casserole can be prepared to this point, covered and cooled in refrigerator and stored for up to 2 days, or frozen in airtight container for up to 3 months; thaw before continuing.) Bake, covered, in 350øF oven for 20 minutes; uncover and bake for 10 to 15 minutes longer or until bubbly. Makes about 10 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living's Family Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Fruit Salad with Lime Cream Categories: Desserts, Fruit Yield: 8 Servings 2 c Seedless green grapes,halved 2 c Orange segments-about 4 -oranges 2 c Sliced peeled kiwifruit -(about 7) 2 c Red grapefruit segments, (about 2 grapefruits) 1/4 c Granulated sugar 1/4 c Orange juice 1/4 c Orange liqueur or orange -juice MMMMM-------------------------LIME CREAM------------------------------ 2/3 c Whipping cream 2 ts Icing sugar 2 ts Grated lime rind (optional) 2 tb Sour cream In 8 cup glass bowl, layer grapes, oranges, kiwifruit and grapefruit. Sprinkle with sugar; sprinkle with orange juice and liqueur. Do not stir. Cover and refrigerate for at least 1 hours or up to 12 hours. LIME CREAM: Up to 1 hour before serving, whip cream with icing sugar, and lime rind (if using) for 1 minute. Add sour cream; beat for 3 minutes. Spoon fruit into individual bowls; top with dollop of lime cream. Makes 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living's Family Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mustard-Basil Sausages Categories: Main dish, Meats, Easy, Barbecue Yield: 6 Servings 2 lb Farmer's sausage 1/4 c Prepared mustard 2 tb Liquid honey 1/2 ts Dried basil In large skillet, cover sausage with water; bring to boil. Reduce heat to medium-low; cover and simmer for 12 minutes. Drain well; cut into thirds. In bowl, stir together mustard, honey and basil. Place sausage on greased grill over medium-high heat; cook, turning often, for 5 minutes. Cook brushing with mustard mixture, for 5 minutes longer. Makes 6 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living's Family Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quebec Maple Syrup Pie Categories: Desserts Yield: 8 Servings Pastry for 9 inch single -crust pie 2 1/4 c Maple syrup 3/4 c Light cream 1/4 c All-purpose flour 4 Eggs 1 c Walnuts (optional) On lightly floured surface, roll out pastry to 1/8 inch thickness; fit into 9 inch pie plate. Trim and crimp edges. With fork, prick crust all over; chill in freezer for 30 minutes. In bowl, whisk together maple syrup, cream, flour and eggs until blended; stir in nuts ( if using ). Pour into crust. Bake in 375øF oven for 10 minutes; reduce heat to 350øF and bake for 30 to 35 minutes longer or until set. Let cool on rack. Makes 8 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living's Family Cookbook. 02/14/00 MMMMM Cindy Hartlin |
| MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Seared Red Snapper Categories: Seafood, Entertain Yield: 1 Servings 4 oz Red snapper fillet ( with -skin on) 1 oz Peanut oil MMMMM---------------------THAI CURRY SAUCE:-------------------------- 1 tb Thai red curry paste 2 tb Oil 1 c Coconut milk 1 ts Thai fish sauce (or soya -sauce) 2 ts Palm sugar (or brown sugar) MMMMM--------------------------GARNISH:------------------------------- Spinach leaves, blanched 1 Piece pompadum,deep fried Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk and bring to a boil. Season with fish sauce and sugar, to suit taste. Serve fish skin side up with curry sauce and garnish with fried pompadum and deep fried spinach leaves. Yield: 1 serving Typed in MMFormat by cjhartlin@email.msn.com Source: Food and Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramelized Sea Scallops in Truffle Sauce Categories: Seafood, Entertain Yield: 2 Servings 12 Sea scallops, cut in half 2 oz Port wine 1 oz Veal stock 1/2 c Mussels stock 1 oz Butter, unsalted 2 ts Chopped truffle 2 ts Truffle juice 1 tb Hazelnut oil 12 Pieces baby carrots, glazed 4 oz Spinach, sautéed with butter Flame the port wine and add the veal stock, mussels stock and bring to a boil and reduce by a third. Monte with once ounce of butter and at the last moment, add the truffle juice and chopped truffles. Saute the scallops in hazelnut oil over high heat until golden brown in color. Arrange the garnish and scallops on a plate and pour the sauce on the plate. Decorate with chevril. Yield: 2 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Food and Wine the Westin Way Chef Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crab and Brie Soup Categories: Soups, Entertain Yield: 10 Servings 1/2 lb White onions, chopped 1/2 lb Celery, chopped 6 oz Green onions, chopped 3 oz Unsalted butter 3 oz Flour 2 pt Seafood stock 1 pt 35% cream 1/2 lb Crab meat, chopped fine 1 lb Brie cheese, cut up Cajun seasoning, to taste Worcestershire sauce Saute the chopped white onions and celery in the unsalted butter for ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood stock and bring to a boil for ten minutes. To this, add the cream to your liking, crab meat and brie cheese. Simmer for another ten minutes. Season with Cajun seasoning and Worcestershire sauce to taste. Garnish with green onions. Soup will be slightly spicy hot. Yield: 10 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Food and Wine the Westin Way MMMMM Cindy
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| Posted by Josefina. www.Cuban-Cooking-Cookbook.com DRUNK CHICKEN Ingredients 2 2-lb chicken 1 ¼ Cup of white wine ¼ tsp of salt optional 1 large onion 1 tsp garlic powder ¼ tsp black pepper ¼ lb butter or margarine. Instructions Brown chicken in butter, sprinkle with salt and pepper, and garlic powder. Place onions in chunks, around chicken pieces. Add white wine and cover. Cook over low flame for about 30 minutes. If you want to make it more like gravy instead of a sauce, all you have to do is to flour the chicken before browning. CHICKEN FRICASE Ingredients, serves 4 1 3 pound chicken ¼ teaspoon of saffron or paprika ¼ cup olive oil 1 large onion 2 tsp salt, or to taste ¼ cup capers 1 bell pepper ¼ tsp black pepper 1 bay leaf 3 or more cloves of garlic to tastee ¼ cup of raisins 2 ½ cups of water 1 whole lemon juiced ¼ cup olives ¼ tsp cumin 1 8 oz can tomato sauce 1 lb. Potatoes, peeled and quartered ¼ cup white or dry wine 1 small can of sweet peas, drained. Instructions Cut chicken in bite-size pieces, add garlic, lemon juice, onion, bell pepper, bay leaf, cumin, saffron or paprika, black pepper, salt and water. Cook over medium flame for about 20 minutes. Add potatoes and cook until potatoes are done, about 15 minutes. Add raisins, capers, cooking wine, olive oil, tomato sauce, olives, and cook for another 5 minutes. If more water is needed during cooking , add some but be carefull not to over due it. Finally, add drained sweet peas and serve with rice, or salad or b |
| Some really special Valentines
Day recipes
from Cindy Hartlin. Thank you Cindy for your contributions to Stacey's
Recipe Club! |
| MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cupid's Kabobs Categories: Valentines, Desserts, Appetizers Yield: 4 Cups dip 1 1/2 c Cold milk 1 pk 3.4 oz. instant vanilla -pudding mix 1 c 8 oz. cherry vanilla -yogurt 1 Carton 8 oz. frozen whipped -topping, thawed Assorted fruit - seedless -grapes, apple chunks, -strawberry halves and/or -pineapple chunks Fresh mint sprigs In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on a arrow. Serve with dip. Yield: 4 cups dip. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hugs 'N' Kisses Cookies Categories: Valentines, Desserts Yield: 5 Dozen 1 pk 18 oz. refrigerated sugar -cookie dough Red colored sugar, optional Cut cookie dough into 1/4 inch slices. On a floured surface, roll each slice into a 6 inch rope. Cut half of the ropes in half widthwise. Form into X's on ungreased baking sheets; seal edges and flatten slightly. Shape remaining ropes into O's on ungreased baking sheets; seal the edges and flatten slightly. Sprinkle with sugar if desired. Baked at 350F for 8-10 minutes or until the edges are lightly browned. Cool for 3 minutes; remove from pans to wire racks to cool completely. Yield: about 5 dozen. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Heart's Desire Pizza Categories: Valentines, Snacks, Appetizers Yield: 8 Ind.pizzas 1 Tube (17.3 oz) large ref. -biscuits 1 Jar 14 oz. pizza sauce 1 1/2 To 2 cups toppings-sliced -ripe olives, slice and -quartered pepperoni,chopped -fresh mushrooms, chopped -green and/or sweet yellow -pepper 1 1/2 c 6 oz. shredded mozzarella -cheese 1 1/2 c 6 oz. shredded cheddar -cheese Cut eight 6 inch square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5 inch square. Cut a 1 inch triangle from center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough within 1/4 inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425F for 10-15 minutes or until golden brown. Yield: 8 individual pizzas Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Easy To Make Ice Cream Bombe Categories: Valentines, Desserts Yield: 8 Servings ***NONE*** Use 16 1/4 inch slices of pound cake. Cut 8 slices diagonally into triangles. Trim edges off rest, making 8 rectangles. Line 1 1/2 quart bowl with plastic wrap. Arrange triangles with narrow points toward center, forming a pinwheel. Circle with rectangles next. Patch any holes. Save extra slices. Soften 2 pints of ice cream or sherbet (different flavors). Spoon first flavor into bowl; pack gently against sides. Fill with second flavor. Top with remaining slices of pound cake. Cover with plastic wrap or foil and freeze overnight. To serve: Invert bowl onto chilled plate; remove wrap. Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Woman's Circle Treasured Recipes Jan. 18/98 MMMMM Cindy Hartlin |
| MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Stuffed Sherried Chicken Breasts Categories: Valentine's, Poultry, Holidays, Vegetables Yield: 6 Servings 6 Boneless skinless chicken -breasts ( 1-1/2 lb) 1 ts Butter 1/2 c Dry sherry STUFFING: 12 Large spinach leaves 1 tb Butter 1 Onion, chopped 2 Cloves garlic, minced 1 c Coarsely grated zucchini 1/2 c Coarsely grated carrot 1/2 ts Dried thyme 1/2 c Fresh bread crumbs 2 tb Chopped fresh parsley 1 Egg white 1/4 ts Each salt and pepper Between sheets of waxed paper, pound chicken to 1/4 inch thickness. STUFFING: Trim spinach and rinse under water, shake off excess water. In saucepan, cover spinach and cook over medium-high heat, with just the water clinging to leaves, for 1 minute or until just wilted; drain and set aside. In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme; cook, stirring often, for 5 minutes or until tender. Remove from heat. Add bread crumbs, parsley, egg white, salt and pepper; mix well. Top each chicken breast with 2 spinach leaves; spread stuffing evenly over spinach. Carefully roll up each breast and tie each end with cotton string. (Chicken can be prepared to this point, covered and refrigerated for up to 8 hours.) In large nonstick skillet, melt butter over medium heat; cook stuffed breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce heat to medium-low and cook, covered, for 10 to 12 minutes or until chicken is no longer pink inside, turning to coat in sauce for last 2 minutes. Let stand for 5 minutes. Untie each roll and cut diagonally into 3 or 4 slices. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Family Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 8, 1998 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Victorian Heart Cookies Categories: Valentine's, Desserts Yield: 3 1/2 doz. MMMMM--------------------------COOKIES------------------------------- 2 c All-purpose flour 1 c Pecans 1/8 ts Salt 1 c Butter or margarine, -softened 1/2 c Firmly packed brown sugar MMMMM---------------------------ICING-------------------------------- 3 c Sifted confectioners sugar 1/4 c Milk Pink paste food coloring Paper cutouts to decorate Process flour, pecans, and salt in a blender or food processor until mixture is a fine powder. In a large bowl, cream butter and sugar until fluffy. Stir dry ingredients into creamed mixture. Cover and chill 1 hour. Preheat oven to 350øF degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Use various sizes of heart-shaped cookie cutters to cut out cookies. Transfer to a greased baking sheet. Bake 12 to 15 minutes or until edges are light brown. Transfer to a wire rack with waxed paper underneath to cool completely. For icing, stir sugar and milk together in a medium bowl until smooth. Tin icing pink. Ice cookies. Before icing hardens, gently press paper cutouts on tops of cookies. Allow icing to harden. Store in an airtight container. Remove paper cutouts before eating. Yield: about 3 1/2 dozen 2 1/2 inch cookies. Typed in MMFormat by cjhartlin@msn.com Source: Tasty Holiday Gifts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Honey-Licked Chicken Breasts Categories: Valentine's, Poultry Yield: 2 Servings 2 Bone-in chicken breast -halves (about 1 pound) 2 tb Capers, drained 1 1/2 ts Ground cumin 1/2 ts Dried oregano 1/2 ts Ground cinnamon 1/4 c Lemon juice 3 tb Honey 3 tb Chicken broth 3 tb Olive oil 1/2 ts Salt 1/4 ts Black pepper 1/2 c Dried figs, each cut in -half In an 8 inch square baking dish, arrange chicken skin-side down. In a small bowl, combine capers, cumin, oregano and cinnamon. Stir in lemon juice, honey, broth, oil, salt and black pepper; mix well and pour over chicken. Arrange figs around chicken and let marinate in the refrigerator at least 1 hour, turning chicken once after 30 minutes. Preheat oven to 375=F8F. Bake chicken in the center of the oven 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of= the breast reads 165=F8F. Serve. Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick Cooking March/April 99 Magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Heart's Desire Pizza Categories: Valentines, Snacks, Appetizers Yield: 8 Ind.pizzas 1 Tube (17.3 oz) large ref. -biscuits 1 Jar 14 oz. pizza sauce 1 1/2 To 2 cups toppings-sliced -ripe olives, slice and -quartered pepperoni,chopped -fresh mushrooms, chopped -green and/or sweet yellow -pepper 1 1/2 c 6 oz. shredded mozzarella -cheese 1 1/2 c 6 oz. shredded cheddar -cheese Cut eight 6 inch square pieces of aluminum foil; place on baking sheets. Lightly coat foil with nonstick cooking spray; set aside. On a lightly floured surface, roll each biscuit to a 5 inch square. Cut a 1 inch triangle from center bottom, forming a heart. Press edges to seal. Transfer to foil squares. Spoon pizza sauce over dough within 1/4 inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425F for 10-15 minutes or until golden brown. Yield: 8 individual pizzas Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking MMMMM
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| josefina www.Cuban-Cooking-Cookbook.com DRUNK CHICKEN Ingredients 2 2-lb chicken 1 ¼ Cup of white wine ¼ tsp of salt optional 1 large onion 1 tsp garlic powder ¼ tsp black pepper ¼ lb butter or margarine. Instructions Brown chicken in butter, sprinkle with salt and pepper, and garlic powder. Place onions in chunks, around chicken pieces. Add white wine and cover. Cook over low flame for about 30 minutes. If you want to make it more like gravy instead of a sauce, all you have to do is to flour the chicken before browning. CHICKEN FRICASE Ingredients, serves 4 1 3 pound chicken ¼ teaspoon of saffron or paprika ¼ cup olive oil 1 large onion 2 tsp salt, or to taste ¼ cup capers 1 bell pepper ¼ tsp black pepper 1 bay leaf 3 or more cloves of garlic to tastee ¼ cup of raisins 2 ½ cups of water 1 whole lemon juiced ¼ cup olives ¼ tsp cumin 1 8 oz can tomato sauce 1 lb. Potatoes, peeled and quartered ¼ cup white or dry wine 1 small can of sweet peas, drained. Instructions Cut chicken in bite-size pieces, add garlic, lemon juice, onion, bell pepper, bay leaf, cumin, saffron or paprika, black pepper, salt and water. Cook over medium flame for about 20 minutes. Add potatoes and cook until potatoes are done, about 15 minutes. Add raisins, capers, cooking wine, olive oil, tomato sauce, olives, and cook for another 5 minutes. If more water is needed during cooking , add some but be carefull not to over due it. Finally, add drained sweet peas and serve with rice, or salad or b |
| From Cindy Hartlin:
MMMMM----- Recipe via Meal-Master (tm) v8.06
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| From Pepper Joes:
MAKE YOUR OWN HOT PEPPER SAUCES
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Nutchos Here's an easy recipe for the little ones to make for
Grandma and Grandpa
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Heat oven to 350
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I make this quite often.. my kids really like it on
the
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| Benefit 2 |
| Benefit 3 |
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