Recipe Exchange

I received an email from my dear friend Caroline and next thing you know I’m getting TONS of emails with YUMMY recipes.  I decided to post them here to share with all. AND I posted my Meat Quiche My IT Friends know this savory little non-quiche I loved to bake:

Jen’s “Manly Meat” Quiche:

Needed:
1 Quiche pan
1 Pillsbury® unroll-and-fill pie crusts
- Follow the directions to pre bake the crust (make sure to press the crust into the quiche pan, and use Aluminum foil while baking for 8 minutes at 450 degrees).
1 – Roll of Hot Sausage
1 Small onion, fine chopped
4-5 Mushrooms, fine chopped

8 Eggs
1 teaspoon nutmeg
¼ C. Milk
½ lb package of Pepper Jack Cheese (Grated)
OPTIONAL 1 C. Sour Cream

In one pan – Fry together:
Hot Sausage, Onion, and Mushrooms
When done frying, drain the oil completely (this will puddle at the top of your Quiche if you don’t).
In a bowl:
Whip eggs, nutmeg, milk (do not forget the nutmeg, it is important, as well you can add a dash of salt and pepper).
Take now pre-baked pie crust in the quiche pan and pour a thin layer of the egg mixture, layer with the meat mixture, and top with part of the cheese mixture.
Do this again until you have 2-3 layers of Egg, Meat, Cheese.
Cook in oven on 350 degrees for 50-60 minutes, let sit.
** Please note – vegetable wise: I have found that fresh chopped baby spinach works well, baby tomatoes sliced in half and decorating the top works well.
I have also done a ham/ cheddar cheese with Spinach that works
Latest adventure was corned beef hash, I had to chop up more potato for it.

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Okay so tonight, Fletch says he wants something with Hamburger in it… you know the obvious dinner time question “What do you want…?” So I went on Recipe Zaar and typed in hamburger.  I was interested in this one and decided to give it a try.  REALLY?  Yum.  I was surprised, very tasty indeed.  Of course I modified it right away before even trying it exactly like she had written, there was a review that a half a cup of oatmeal was too much so I modified to ¼.  I can only imagine that the ½ cup was too much.  I did forget the milk, and replaced broccoli with peas.  I think if you subbed Cheddar?  You’d get too much grease, but Swiss cheese and ham is VERY tasty.  The other thing I did was dash a few shakes of Habanera Tabasco into the mix… I’m not sure if that made a difference but if you like to add a little kick in go for it.  It didn’t make it hot, I think it just added to the flavor.

http://www.recipezaar.com/Spiral-Meatloaf-WHam-Broccoli-and-Cheddar-142148

SERVES 2-4 , 1 meatloaf

Ingredients

• 1 lb lean hamburger
• 1/4 cup old-fashioned oatmeal, or dried bread crumbs
• 1/4 cup milk  (oops forgot that one)
• 1/4 cup finely chopped onion
• 1 teaspoon seasoning salt
• 1 teaspoon Worcestershire sauce
• 1 egg
• 4-6 slices deli ham (thin slices) ( I used 2 slices, but they were thicker sliced so …  not so thin as you get in the package)
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained  ( I used frozen peas, about a ½ cup to a cup )
• 10 slices American cheese, can sub cheddar or colby-monterey jack cheese, divided  ( Swiss, just two slices, with some shredded Colby jack, I’m really not a huge fan of American)
• pepper

Directions

In large bowl combine first 7 ingredients till very well mixed.

Place mixture onto a sheet of foil.

Press out to a flat, even 8″x10″ rectangle.

Top evenly with 6 slices ham to within 1/2″ of edges. ( I made one layer of ham, 6 slices I would think if you used that shaved ham)

Top with 6 slices American cheese. (Yea if its deli sliced, again just do a thin layer)

Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller. (Peas were way easier and very tasty)

Roll up starting from long side, lifting and using the foil to help you roll it all up.

Roll up tightly.

Pinch ends and seam closed VERY well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet, that’s what I did. Easier clean up!

Sprinkle with a little coarse ground pepper.

Bake in 350º oven for 55 minutes.

Bake 5 minutes longer or til cheese is just melted.

Let rest 15-20 minutes before slicing.

Good served with mashed potatoes, baby carrots and fresh rolls.

** Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.

**”Do-ahead” Tip:This can be rolled up and refrigerated (covered)for up to 24 ho

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Sweet & Spicy Beans

15 1/2 oz. can Red Kidney Beans, rinsed and drained 15 1/4 oz. can Whole Kernel Corn, rinsed and drained 15 oz. can Black Beans, rinsed and drained 15 oz. can Black Eyed Peas, rinsed and drained 2 oz. jar diced pimientos, drained 4 green onions, sliced 1/2 cup 1/3 cup sugar 1/3 cup red wine vinegar 1/3 cup salad oil 1/2 tsp. ground red pepper 1/2 tsp. salt In a large bowl, combine all beans, corn, pimientos, and green onions.  Whisk together sugar, red wine vinegar, oil, red pepper, and salt.  Pour vinegar mixture over bean mixture; toss to coat.  Cover; chill in the refrigerator for at least 2 hrs or up to 24 hrs.  Serve with slotted spoon.  Serves 8-10. Enjoy! Per Serving: 279 calories

STRAWBERRY RHUBARB PIE
:
COMBINE
1 1/4 CUP SUGAR
3 TABLESPOONS “QUICK” TAPIOCA
1/4 TEASPOON SALT
1/4 TEASPOON GROUND NUTMEG
I LB RHUBARB (3 CUPS) CUT INTO 1/2″ PIECES (FRESH IS BEST FROZEN
WORKS)
2 CUPS FRESH STRAWBERRIES SLICED
**COMBINE TO COAT AND LET SIT 20 MINUTES
POUR OINTO UNCOOKED PIE CRUST
DOT WITH 1 TABLESPOON SLICED BUTTER
COVER WITH TOP CRUST
BAKE@400 FOR 40 MIN

THIS RECIPE IS FROM THE BETTER HOMES AND GARDENS COOK BOOK I GOT WHEN WE WERE MARRIED..I HAVE SUBTRACTED SOME SUGAR AND ADDED SOME FRUIT….ENJOY,ALICE

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Chocolate Almond Meringues
by E. Moore of Stockton
Enjoy!!
Ingredients:
1/2 cup sugar, divided
1/4 cup ground almonds
1 tbls. unsweetened cocoa
1 tsp. cornstarch
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla extract (or 1/4 tsp. almond extract)

Instructions:
Preheat oven to 250 degrees. Spray a foil-lined sheet with non-stick spray. In a small bowl, mix 2 tbls. of sugar with almonds, cocoa and cornstarch.

In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny.

Gently fold cocoa mixture into meringue mound.

Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each (Can be piped through a large pastry bag).

Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned.

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Penne Gorgonzola Pasta Salad
This one is very sinmple, we make it at the store and it is one of our top sellers (measurements depend on how much you want to make)
• penne pasta
• finely chopped sundried tomatos
• chopped fresh scallions
• crumbled gogonzola cheese
• your favorite italian dressing (ken’s zesty or robusto work really well)
• dried basil (optional, i prefer it with out)

Cook Penne past off to al dente rinse w/ cold water (important that the pasta is completely colled) toss together w/ remaining ingredints and enjoy

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Fabulous Mexican Pie
Ingredients: 3 large burrito shells
1 jar salsa verde (no substitute here)
1 pint sour cream
1 pkg shredded mexican cheese
2 cups cooked chicken (or deli slice chicken)
In greased pie dish layer :1 shell, 1 cup chicken,
1 cup salsa verde/sour cream (mixed 1/2 & 1/2)
1/2 cup shredded cheese
repeat layer and top with remaining shell and cheese
Bake @ 350 for 1/2 hour

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Joanna’s Hot Crab Dip

Ingredients: Can of crabmeat, real, lump crab is best
1 8oz. pkg of cream cheese
2-3 tbsp mayonaise
Horseradish, 3 or more tbsp ( this is to individual taste, I use lots more)
Sliced Almonds, about 1/2 cup,
How to: Mix first four ingredients
Bake at 425 until it begins to bubble(10-15 minutes)
Meanwhile, put almonds in pan with butter, cook and stir constantly until slightly browned.
When crabmeat mix is bubblly at edges, remove from oven, spread browned almonds on top, return to oven for 5 min or so.
Serve hot with crackers, Triscuits seem to be best. Recipe easily doubles or triples depending on number to be served.

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You will need the following for: Banana Split Cake

1 pre made cram cracker pie crust
Small box of instant banana or vanilla pudding. Mix as directed
1 small can of crushed pineapple. (drained)
2 or 3 small banana’s (Sliced)
Chocolate syrup (drizzle) (depends on how much you like layer on top of the banana’s)
1 small container of whip cream (your favorite flavor)
A small amount of crushed walnuts
A few Marciano Cherries

Just layer the ingredients in order put in the refrigerator for about an hour to chill.

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Orange Meringue Pie

This orange meringue pie is adapted from a 1940 Sunkist^TM recipe booklet.

• 1 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon grated orange peel
• 2 cups Sunkist orange juice
• 3 egg yolks
• 1 tablespoon butter
• 2 tablespoons Sunkist lemon juice

Meringue – I did NOT use this I used the Meringue from a Lemon Meringue recipe in my Betty Crocker book.

• 3 egg whites
• 6 tablespoons sugar
• 9-inch baked pastry shell or baked orange pastry (below)

Mix sugar, cornstarch, salt, and grated orange peel in top of double boiler. Add orange juice and cook over boiling water, stirring constantly, until thickened, about 15 minutes. Stir in beaten egg yolks and cook another 2 minutes. Remove from heat; add butter and lemon juice. Cool filling slightly . Pour orange filling into a baked 9-inch pastry shell.

Beat egg whites until frothy; gradually beat in sugar. Continue beating until stiff peaks form. Cover with meringue all the way to edges. Bake at 350° for about 15 minutes, or until nicely browned.

Orange Pastry

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon grated orange peel
• 1/2 cup shortening
• 1/4 cup Sunkist orange juice (about)

Sift together dry ingredients; add orange peel. Cut in shortening until particles are the size of small peas. Add orange juice a little at a time, mixing lightly with a fork, using just enough to hold dough together. Do not overmix. Wrap in waxed paper and refrigerate until thoroughly chilled. Roll pastry out on a lightly floured surface. Fit into a 9-inch pie plate; prick bottom and sides then trim edges and crimp. Or, to help pie keep its shape, use pie weights or fit a second pie plate over the crust to hold in shape. Bake at 450° for 15 minutes, or until lightly browned.

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Melting Moments

1 cup butter
5 1/2 tablespoons powdered sugar
3/4 cup corn starch
1 cup flour
Icing:
2 tablespoons butter
3 teaspoons orange juice
1 cup powdered sugar

Combine all ingredients. Make into balls. Bake for 20 minutes at 350 degrees. Set aside to cool. Combine icing ingredients and coat candy with it.

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Cranberry Salad

1 bag whole cranberries
1 bag small marshmallows
1 small can crushed pineapples
1 container of cool whip
1 cup chopped walnuts

Grind berries and place in bowl add other ingridients leave in refigerator overnight sprinkle chopped walnuts on top prior to serving.

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PUMPKIN CRUNCH CAKE

1 YELLOW CAKE MIX

2 LARGE EGGS

1 AND 2/3 CUPS OF LIBBY PUMPKIN PIE MIX

2 TEASPOONS OF PUMPKIN PIE MIX

1/3 CUP FLAKED COCONUT

1/4 CUP CHOPPED NUTS

3 TABLESPOONS OF BUTTER

PREHEAT OVEN TO 350 AND GREASE 13 BY 9 BAKING PAN.

COMBINE 3 CUPS OF CAKE MIX, EGGS, PUMPKIN PIE MIX, PUMPKIN PIE SPICE…IN LARGE BOWL…BEAT ON LOW UNTIL MOISTENED. BEAT ON MEDIUM FOR 2 MINUTES. POUR INTO BAKING PAN.

COMBINE REMAINING CAKE MIX, COCONUT, NUTS IN SMALL BOWL…CUT IN BUTTER WITH PANTRY BLENDER UNTIL MIXTURE IS CRUMBLY. SPRINKLE OVER BATTER….BAKE 30 TO 35 MINUTES UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. SERVE COOL OR WARM WITH VANILLA ICE CREAM OR COOL WHIP

- JOANN COX

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Zucchini Bread – this is my mother-in-law’s recipe and we bake it during the holidays. I hope you enjoy it. This recipe makes two loaves.

Grease and flour 2 loaf pans; preheat oven to 325 degrees
Ingredients:
3 eggs
¾ cup oil
2 cup sugar
2 cup grated zucchini
2 tsp vanilla
2 ½ cup flour
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
3 tsp cinnamon
½ cup (or more) nuts

Beat eggs until light and foamy
Add next 4 ingredients (oil, sugar, zucchini & vanilla) and mix lightly as well
Mix remaining ingredients, except nuts, in separate bowl
Add flour mixture to egg mixture and blend then add nuts
Pour into greased & floured loaf pans
Bake 325 degree oven for 1 hour or more
Remove from pans at once and cool on rack.

Happy Holidays
Wilma (Leiter) Scriven

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Cheese Fudge

1 lb of margarine or butter
1 lb Velveeta Cheese
1Cup Cocoa
4 lbs Powdered Sugar
2 tsp Vanilla
2 Cups nuts optional

Melt butter & cheese, sift together cocoa & sugar, add to butter and cheese mixture, add vanilla & nuts(if desired).
Put into greased pan. This makes 8 lbs of fudge, so perfect for Holiday sharing or
recipe can be cut in 1/2 easily.
Fast, easy and delicious. No one will know you didn’t slave over the hot stove making this!!!

- Kela Campbell

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Lemon Ricotta Pancakes

1-1/4 cups all-purpose flour
3 Tbsp. granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tbsp. canola oil, more for brushing on the griddle/skillet

Preheat oven to 200 degrees.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.

Brush a nonstick skillet with canola oil and heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.

Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.

Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the griddle or skillet with the remaining oil and repeat with remaining batter.

Blueberry Sauce

1-1/2 Tbsp. fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tbsp. water
1/4 teaspoon salt

In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.

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