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Post by carnation037 on Apr 10, 2008 21:17:55 GMT -6
from tvlcat « Thread Started on Oct 14, 2002, 7:58am »
Sweet Pickle Relish
6 lbs cucumbers not peeled, with seeds removed 2 hot peppers, seeds removed 2 red peppers, seeds removed 4 green peppers, seeds removed 2 lbs onions
Chop very fine or chop in blender. Let stand overnight in hot brine of: 1/2 gal. (2 qts.) hot water and 1/3 cup coarse salt. In the morning, rinse and drain well. Add: 1 tbsp turmeric 2 tbsp mustard seed 1 tbsp celery seed 1 qt white vinegar 6 cups white sugar. Boil all ingredients together, and thicken with: 3 heaping tbsp cornstarch. Put into hot sterilized jars and seal.
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Post by carnation037 on Apr 10, 2008 21:16:28 GMT -6
Rhubarb Pickles
2 c. apple cider vinegar 1 tbsp. coarse salt 1 1/2 c. sugar 1 tsp. whole cloves 1 1/2" piece fresh ginger, peeled and thinly sliced 4 small dried chile peppers 1 lb rhubarb, trimmed and cut into thin 5 - 7" long
Use a medium, enamel coated or stainless, (non reactive) saucepan to combine the vinegar, salt, and sugar. Cook over a medium heat, stirring, until the salt and sugar have dissolved, about 5 minutes. Add the cloves, ginger, and peppers. Bring to a boil over a medium/high heat. Boil for 1 minute. Put the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, making sure to completely cover it. Let cool. Cover and refrigerate for 24 hours before using. May store in the refrigerator for up to 1 week. Makes 12 servings.
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Post by carnation037 on Apr 10, 2008 21:15:22 GMT -6
Sweet Fig Pickles
4 quarts firm, ripe figs (about 30) 3 c. + 2 c. sugar, divided 2 quarts water 2 sticks cinnamon 1 tbsp. whole allspice 1 tbsp. whole cloves 3 c. vinegar
Peel the figs. If unpeeled are preferred, pour some boiling water over the figs. Let stand until cool; then drain. Add the 3 c. sugar to the 2 quarts of water and cook until the sugar dissolves. Add figs and cook slowly for 30 minutes. Add the remaining 2 c. sugar and the vinegar. Place the spices in a cheesecloth bag and tie. Add to the figs and cook gently until the figs are clear. Cover and let stand for 12 - 24 hours in a cool place. Remove the spice bag. Bring to a simmer. Pack hot, into hot pint or quart jars, leaving 1/4" space at the top. Remove any air bubbles. Adjust caps. Hot water bath for 15 minutes. Makes 8 pints or 4 quarts.
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Post by carnation037 on Mar 9, 2003 15:34:15 GMT -6
You are looking for 1960's or before? go down the page to the 1900's, there is a list of recipes for different decades: www.gti.net/mocolib1/kid/food.htmlbananas foster and banana bread became popular in the 60's try your local library to see if they have this book: Salads Cookbook, by Favorite Recipes Press, contains 500 recipes Your best bet would probably be to see if anyone has any of the recipe books that came out then.
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Post by carnation037 on Feb 8, 2003 19:14:18 GMT -6
Artichoke and Spinach Dip
1 8 ounce package cream cheese, room temperature 1 14 ounce can artichoke hearts, drained, coarsely chopped 1/2 cup spinach frozen, thawed and well drained 1/4 cup mayonnaise (do not use mayonnaise type salad dressing) 1/4 cup Parmesan cheese 1/4 cup (60ml) Romano cheese 1 clove garlic, finely minced 1 Tablespoon fresh basil (or 1/2 Tablespoon dried basil) 1/4 cup grated Mozzarella cheese 1/4 teaspoon garlic salt salt & pepper to taste
Mix the cream cheese together with mayonnaise, Parmesan, Romano cheese, minced garlic, basil, and garlic salt. Mix well. Add the chopped artichoke hearts and spinach (careful to drain this well) and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350F (180C) for 25 minutes or until the top is browned. Serve hot with toasted bread. Tuscan or French bread is nice.
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Post by carnation037 on Feb 7, 2003 13:40:09 GMT -6
Dried Beef Cheese Ball
1 small jar of dried beef, minced 2 (8 ounces each) tubs of whipped cream cheese 2 tablespoons of horseradish
Mix the cream cheese and horseradish until well blended. Form into a ball. Roll in the minced dried beef until well coated. Chill until firm. Serve with crackers.
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Post by carnation037 on Dec 24, 2002 10:09:29 GMT -6
Crab Stuffed Mushrooms 24 medium mushrooms 2 cans (6 oz. each) snow crabmeat, drained and flaked 1/2 cup bread crumbs 1 clove garlic, minced 2 tbls. chopped parsley 1 tsp. lemon juice 1/2 tsp. hot pepper sauce 1/2 tsp. dried minced onion 3/4 tsp. fresh, chopped or 1/4 tsp. dried thyme pepper to taste thyme sprigs for garnish Remove stems from mushrooms. Chop stems to equal 1/4 cup and place in small bowl. Stir in crabmeat, bread crumbs, garlic, parsley, lemon juice, hot pepper sauce, minced onion and thyme. Spoon stuffing into each cap. Line large round plate with paper towel. Place caps on plate in circular fashion, leaving center open. In microwave, cook on High 3-5 minutes until mushrooms are fork tender. Let stand 5 minutes. Season with pepper. To serve, place on serving plate and garnish. Makes 24 servings.
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Post by carnation037 on Jan 2, 2003 11:36:58 GMT -6
Mexican Potato Skins
4 large potatoes (about 2 pounds) -- baked 2 tablespoons butter -- melted 1 cup shredded Colby-Monterey Jack cheese (4 oz) 1/2 cup sour cream 1/2 cup sliced green onions (5 medium) 1/4 cup salsa
Let potatoes stand until cool enough to handle. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. Set oven to broil function. Place potato shells, skin sides down, in broiler pan. Brush potato flesh with butter. Broil 4 - 5 inches from heat 8 - 10 minutes or until crisp and brown. Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Mix sour cream and onions together and spoon onto potatoes. Top with salsa. Makes 8 servings of 2 shells each.
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Post by carnation037 on Jan 2, 2003 13:00:47 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 11:19pm » <br>.....
Roquefort Cheese Crock
1 C. Roquefort cheese 1 C. cream cheese 3 T. mayonnaise or sour cream 1 tsp. Worcestershire sauce 1 tsp. garlic salt 1 tsp. paprika 1 T. sherry, cognac, brandy or wine (if desired)
Blend thoroughly and store in crock in refrigerator.
Bleu Cheese Crock: Follow the recipe above, substituting 1 cup bleu cheese for the Roquefort cheese.
Cheddar Cheese Crock: Follow the Roquefort Cheese Crock recipe, substituting 1 cup grated Cheddar cheese for the Roquefort cheese.
Cream Cheese Crock: Follow the Roquefort Cheese Crock recipe, substituting 1 cup cream cheese for the Roquefort cheese.
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Post by carnation037 on Jan 8, 2003 19:27:14 GMT -6
Low Cal Apple Salad
9 apples, cored, pared, and cut into cubes 3/4 lb. seedless grapes 3 banana, thinly sliced 3 celery rib, finely chopped 1 1/2 lb. pineapple chunks, drained 3/4 c. chopped walnuts, optional 3 tbsp. honey 4 1/2 c. vanilla yogurt
Combine all ingredients in a large bowl. Let stand for 20 minutes before serving. Makes 12 servings.
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Post by carnation037 on Jan 8, 2003 19:28:24 GMT -6
Low Cal Beer + Peppercorn Cheese Spread
1 1/2 8oz. pkgs. Monterey Jack cheese, cut up 1 c. light beer or nonalcoholic beer 1/2 c. light Mayonnaise 1 tbsp. dried green peppercorns cucumber slices leuttuce red apple slices
Use a blender or food processor with knife blade attached. Blend Monteray Jack cheese, beer, mayonnaise and peppercorns. If using a blender, blend 1/3 of mixture at a time. Cover and refrigerate for at least 4 hours to blend flavors. To serve: Let stand at room temperature 30 minutes to soften slightly. Spread on cucumber slices, lettuce leaves, and apple slices.
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Post by carnation037 on Jan 8, 2003 19:29:28 GMT -6
Low Cal Fiesta Dip
1 1/2 c. shredded cucumbers 3 c. non fat sour cream 1 1/2 c. minced sweet red peppers 3 minced garlic cloves 1 1/2 tsp. dried thyme
Squeeze all excess moisture from the cucumbers. Place the cucumbers in a small bowl. Stir in the sour cream, peppers, garlic and thyme. Transfer to a serving bowl and chill until needed. Serve with fresh cut vegetables or low calorie crackers. Makes about 4 1/2 cups.
Nutritional info per serving: Calories 15, Fat 0 g, Cholesterol 0 mg, Sodium 14 mg
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Post by carnation037 on Jan 8, 2003 19:30:58 GMT -6
Low Cal Garden Veggie Pizza Squares
3 8oz. pkgs. refrigerated crescent rolls 3 8oz. pkgs. softened low fat cream cheese 2 1oz. packets dry Ranch dressing mix 6 finely chopped carrots 1 1/2 c. chopped red bell peppers 1 1/2 c. chopped green bell pepper 1 1/2 c. freshly chopped broccoli 1 1/2 c. chopped green onions
Preheat oven to 375. Roll out crescent rolls onto large non stick baking sheets. Stretch and flatten to form a single rectangular shape on the baking sheets. Bake 11 to 13 minutes, or until golden brown. Allow to cool. Place cream cheese in a large bowl. Add the ranch dressing mix and combine. Spread the mixture over the cooled crust. Arrange carrots, pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite size squares to serve.
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Post by carnation037 on Feb 24, 2003 6:25:50 GMT -6
This recipe was sent to me on another recipe newsletter that I get.
Corn Chip Appetizer
1 bag corn chips 16 ounces shredded cheese, your choice 1 pound hamburger 1 large chopped onion 1 head chopped lettuce 3 - 4 chopped tomatoes 2, 8 ounce cans tomato sauce 1 cup water salt and pepper to taste garlic powder to taste onion powder to taste
You will need a large platter. Layer the corn chips, 1/3 of cheese, lettuce, and tomatoes. Top with another 1/3 of the cheese. Brown the meat. Add onion and cook that for a couple of minutes. Drain well. To the hamburger/onion mixture in the skillet, add the salt, pepper, garlic and onion powder. Add tomato sauce, water, and the rest of the cheese. Stir well and simmer 5 to 10 minutes. Pour hot meat mixture over entire platter and serve immediately.
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Post by carnation037 on Jan 13, 2003 13:39:32 GMT -6
Easy Bacon Wrap-Ups
1 lb Hormel Lil Smokies 1 lb uncooked bacon Barbecue sauce Brown sugar Honey Toothpicks
Cut bacon strips to about 4" long (we cut ours into 4ths). Wrap each lil smoky with bacon, secure with toothpick. Mix BBQ sauce (about 1 C.) with 1/2 C. brown sugar. Place wrapped smokies into 9x13 pan, drizzle with BBQ sauce mixture, then honey. Bake at 350 degrees for about 30 min, or until bacon is slightly crispy. DO NOT OVERBAKE, as BBQ sauce will quickly darken. Also good using whole water chestnuts in place of smokies.
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Post by carnation037 on Jan 17, 2003 20:55:31 GMT -6
thingytail Franks
16 coctail frankfurters 1 sheet frozen puff pastry, thawed for 20 minutes 1/4 lb. liverwurst 2 tsp. Parmesan cheese 1/2 tsp. dry mustard 2 tbsp. raw finely minced onion
Unfold pastry gently and cut into 16 squares. Blend liverwurst, parmesan, mustard and scallions. Spread 1 tsp of liverwurst mixture in the center only of each square. Place frankfurters on square diagonally. Wrap one corner of the square over the frankfurter. Repeat with each corner. Moisten with water to seal. Bake at 400F for 10 minutes on an ungreased cookie sheet. Serve hot with mustard.
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Post by carnation037 on Jan 17, 2003 21:55:43 GMT -6
Tomato Purses
6 tomatoes, 1/4-inch slice trimmed from stem end 8 ounces plain yogurt 1 tablespoon whole wheat flour 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 1/2 teaspoon crushed dried sage 1/4 teaspoon salt 6 tablespoons Parmesan cheese, grated
Preheat oven to 375°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside. Gently scoop out pulp and seeds of each tomato. Discard pulp and place tomatoes cut side up in prepared baking dish. Set aside. Combine yogurt, whole wheat flour, thyme, thyme, sage, pepper and salt in a small bowl; mix well. Spoon yogurt mixture into tomatoes. Sprinkle each tomato with Parmesan. Bake for 25 minutes or until cheese is golden. Remove from oven. Serve immediately. Makes 6 servings.
Nutritional info per serving: calories 90, calories from fat 25, fat 3 g, cholesterol 5 mg, sodium 240 mg
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Post by carnation037 on Jan 17, 2003 22:49:22 GMT -6
Spicy Puffs Appetizer
1 cup water 1/2 cup butter, cut up 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper Pinch ground cinnamon Pinch ground allspice 1 cup all-purpose flour 5 large eggs, divided 1 cup shredded Monterey Jack cheese
Heat oven to 400 degrees F. Grease 2 large cookie sheets. Bring water to boil with butter and spices in large saucepan. Over high heat, add flour all at once, stirring vigorously with wooden spoon until dough pulls away from side of pan. Remove from heat; cool 2 minutes. Add 4 eggs, one at a time, beating well after each addition. Stir in cheese. .
Spoon batter into pastry bag fitted with 1/2-inch round tip and pipe 1-1/2-inch puffs, or spoon by rounded teaspoonfuls onto prepared cookie sheets. Lightly beat remaining 1 egg with 1 tablespoon water for glaze. Brush tops of puffs with glaze. Bake 25 minutes or until golden brown. Transfer to wire racks. Makes 54 servings.
Nutrition info per serving: Calories 40, Fat 3 g, Cholesterol 26 mg, Carbohydrates 2 g, Sodium 55 mg,
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Post by carnation037 on Jan 17, 2003 22:50:40 GMT -6
Sun Dried Tomato Cheesecake Squares
1 1/4 cups all-purpose flour 6 tablespoons butter 1 egg 1/2 cup oil-packed sun-dried tomatoes 1 tablespoon olive oil 6 cloves garlic, chopped 2 teaspoons chopped fresh oregano 3 eggs 16 ounces cream cheese 1 cup sour cream 1/2 cup chopped green onions Instructions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in the preheated oven for about 10 minutes, until lightly golden. Let cool and set aside (Note: Keep oven on at same heat.) To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together. Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.
Nutritional info per serving. Calories 192, Fat 16 g, Cholesterol 82 mg, Sodium 129 mg
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Post by carnation037 on Jan 19, 2003 0:31:35 GMT -6
Armadillo Eggs
16 jalapeno peppers 1c. grated Monterey Jack cheese 2 eggs 1/4c. milk 1/2c. flour 1c. seasoned bread crumbs 2c. safflower oil 2c. hot Creole Sauce, (similar to salsa) curly lettuce leaves
Cut the tops from the peppers. Using a small knife remove the membranes and seeds from within the peppers. Stuff each pepper with cheese, pack the cheese as tight as possible. Place on a baking tray. Blend the eggs with the milk in a small mixing bowl. Dust the peppers with the flour, dip into the eggs and dredge in the bread crumbs. Heat the oil to 350. Fry the peppers in the oil until golden brown. Place the Creole sauce in a small bowl, place the bowl on a large serving platter and arrange the lettuce leafs around the bowl. Place the Armadillo Eggs around the platter and serve at once. Serves:4
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Post by carnation037 on Jan 19, 2003 0:32:23 GMT -6
Artichoke Crab Wedges
16 oz can whole artichoke hearts, drained and minced 16 oz can crab meat, drained 1 C mayonnaise 1/3 C chopped onion 3/4 C grated Parmesan cheese 13 oz package English muffins
Preheat oven to 375 degrees. In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly. Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot. Yield: 4 Dozen
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Post by carnation037 on Jan 19, 2003 0:33:14 GMT -6
Prep Time: approx. 15 Minutes. Ready in: approx. 2 Hours 15 Minutes.
Cheddar and Bacon Log
1 (8 ounce) package cream cheese, softened 3 tablespoons mayonnaise 1/8 teaspoon Worcestershire sauce 3 drops hot pepper sauce 1/4 cup crisply cooked bacon, crumbled 2 cups shredded Cheddar cheese 2 tablespoons sliced green onions 1 cup toasted, chopped pecans, optional
Combine cream cheese, mayonnaise, Worcestershire sauce and hot pepper sauce in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in bacon, cheese and green onions by hand. Cover; refrigerate at least 2 hours. Form cheese mixture into log shape or cheese ball; roll in pecans to coat. Wrap in plastic food wrap; refrigerate until well chilled (at least 2 hours). Serve with crackers. Makes 3 cups (24 servings).
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Post by carnation037 on Jan 19, 2003 0:33:54 GMT -6
Cheese Wafers
1 pound extra sharp Cheddar cheese, grated 1/2 cup (1 stick) butter. 1 1/2 cup flour 1 heaping teaspoon of baking powder 1/4 teaspoon cayenne pepper 1/2 cup pecans, finely chopped.
Sift the baking powder, flour and cayenne together. Knead the butter and cheese together, then knead in the flour mixture. When all is well blended, mix in the nuts. Form into rolls about 1 inch in diameter, wrap in plastic wrap and chill overnight. Preheat oven to 300 F. Cut cheese rolls into 1/4 inch slices with a thin, very sharp knife. Place on cookie sheets, about 3/4 inches apart. Bake for 30 minutes or until light brown. These can be frozen before or after baking. Best if eaten the day they are baked.
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Post by carnation037 on Jan 19, 2003 0:34:38 GMT -6
Crank up the oven and prepare yourself for a trip to taste bud heaven.
Garlic Cheese Bread
Spread: 1/2 cup butter 3/4 cup shredded cheddar cheese 2 tablespoons grated parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt dash ground black pepper dash paprika
Bread: 12 slices Texas toast or 1 large French bread loaf, sliced through the middle
Preheat oven to 400 degrees. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread. Like Claim Jumper's.
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Post by carnation037 on Jan 19, 2003 0:35:18 GMT -6
Cream Cheese Sausage Puffs
1 pkg. roll sausage (you choose the spiciness) 1 c. finely chopped onions 1 c. finely chopped fresh mushrooms salt and pepper to taste 1 - 3oz. pkg. cream cheese, softened 2 tubes (8oz each) refrigerated crescent rolls
In skillet over med. heat, cook sausage until almost done. Add onions, mushrooms, saute until sausage is no longer pink and onions are tender. Salt and pepper. Drain. In mixing bowl, add warm sausage mixture and cream cheese...mix well. The recipe says to seperate the crescent rolls into triangles and to cut each triangle in half lengthwise...but I left the triangles intact and just made "bigger" puffs. Place one teaspoon (or 1/16th of mixture if making "bigger" puffs) on wide edge of triangle. Roll wide edge of dough toward the "point" of triangle. Bake at 375* for 9-11 min or until golden brown. Yield: 16 "bigger" puffs.
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Post by carnation037 on Jan 19, 2003 0:35:49 GMT -6
Garlic Cheeseball
1 pound charp Cheddar cheese, shredded 1 (8-ounce) package of cream cheese 1/2 teaspoon salt 2 cloves garlic, crushed 3 dashes of Tabasco sauce 1 Tablespoon Worcestershire sauce 1 Tablespoon mayonnaise 1/4 teaspoon dry mustard 1 cup pecans, crushed
In large bowl of electric mixer blend the two cheeses. Add all other ingredients, except pecans, mixing until smooth. Shape cheese into ball and roll in pecans to cover totally. Wrap in waxed paper completely adn refrigerate 24 hours before serving. This cheeseball freezes beautifully.
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Post by carnation037 on Jan 19, 2003 0:36:30 GMT -6
Hens In A Blanket
1 (9oz) pkg. chicken breast tenders 1(8oz) can crescent rolls Cheddar cheese slices
Preheat oven to 400. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10-12 minutes or until golden brown.
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Post by carnation037 on Jan 19, 2003 0:37:07 GMT -6
Party Pizza Appetizers
12 pieces bacon 1, 12oz. bottle chili sauce 1, 8oz. pkg. grated Cheddar cheese 1/2 minced onion oregano to taste rye party rounds
Fry bacon until crisp and crumble. Mix all ingredients and heat over low heat until cheese melts. Spread on rye rounds and bake at 400 for 15 mins. or broil until bubbly.
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Post by carnation037 on Jan 19, 2003 13:49:31 GMT -6
from Jib's Appetizers hometown.aol.com/Jibaro6543/APPETIZERS.HTMLGreen Chile Hors D'Oeuvres 1 8 oz. pkg. cream cheese 1 small tub sour cream 2 small cans chopped green chilies, drained 1/4 to 1/2 teaspoon garlic powder Tabasco sauce to taste 1 small package flour tortillas (approx. 10) Mix and spread ingredients on flour tortillas. Roll up very tightly and refrigerate. Then slice thinly to make pinwheels when ready to serve.
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Post by carnation037 on Jan 19, 2003 13:50:22 GMT -6
from Jib's Appetizers hometown.aol.com/Jibaro6543/APPETIZERS.HTMLBacon Wrapped Shrimp 5 slices turkey bacon 20 large raw shrimp (about 8 ounces), peeled and deveined Cut each piece of bacon in half lengthwise. Then cut each slice crosswise to make 20 pieces. Wrap 1 piece of bacon around each shrimp, and secure with a wooden toothpick. Place the shrimp on a baking sheet, and bake at 350 for about 20 minutes, or until the shrimp turn pink. Transfer to a serving platter, and serve hot. Makes 20.
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