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76. bubbaette - 11/23/1999 10:02:21 AM Finally, here's a swell use for left-over turkey:
TURKEY POT PIE
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 and 1/2 cup chicken broth
2/3 cup milk
3 cups cubed or shredded turkey
2 cups thawed frozen mixed veggies
pie crust
Heat oven to 425
In a medium saucepan, melt butter over medium heat. Add onion and cook until translucent. Stir in flour, salt, pepper and poultry seasoning until well mixed. Gradually stir in broth and milk and cook until thickened and bubbly
Add turkey and mixed veggies, fill pie crust in 9 inch pie pan, top with second crust, seal and slit the top crust in a few places.
Bake at 425 for 30 to 40 minutes or until the crust is nicely brown. Let stand 5 minutes before serving. 77. theDiva - 11/23/1999 9:55:01 PM Speaking of eggplant.....here's my recipe for a fabulous eggplant and sweet red pepper appetizer.
2 med eggplant, total weight approx 1.5 lbs, cut into 1/2" cubes
salt
1/2 c. extra virgin olive oil
1 large yellow onion, chopped
2 large garlic cloves, peeled and chopped very fine
1/2 t. crushed red pepper
3/4 c. water
1 T. balsamic vinegar
2 T. fresh oregano leaves (don't use dried; substitute an equal amount of flat-leaf Italian parsley if you don't have the fresh oregano)
3 large sweet red peppers, diced
1. Place the eggplant in a colander and salt it well, stirring with a spoon to distribute the salt evenly. Put the colander on a plate and let it drain for at least 45 minutes. (Or you can use the Riv method if you prefer to avoid salt.) A great deal of liquid will collect in the plate; you may discard this liquid. Shake the colander gently from side to side - this will cause any seeds to fall through the slots in the colander. Take a paper towel and press down on the eggplant. Repeat several times. This step removes additional moisture from the eggplant.
2. Warm the olive oil in a heavy saucepan over medium heat.
3. Add the onions and stir. Cook for 2 - 3 minutes.
4. When the onions are a nice golden brown, add the eggplant and stir to incorporate into the onion-oil mixture.
5. Stir the garlic and crushed red pepper into the eggplant mixture. Turn the flame all the way to low and cover the pan. Cook, stirring occasionally, for about 5 minutes. Note that some bits of eggplant may stick to the bottom of the pan....simply scrape those into the mixture. By this time the eggplant should have lost its raw look and become slightly opaque and soft.
(continued) 78. theDiva - 11/23/1999 9:55:32 PM (continued)
6. Combine the water and balsamic vinegar. Pour over the eggplant mixture and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
7. Add the oregano (or parsley) and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
8. Add the sweet bell pepper and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
9. Turn off the heat under the pan and allow it to sit, covered, for about 30 minutes before serving. This will give the flavors time to melt together without overcooking the vegetables. Taste and correct for salt before serving.
Serve on slices of Italian bread. Yummy 79. Dantheman - 11/24/1999 12:24:37 AM A simple but very popular dip:
Tuna horseradish dip:
3 oz. light cream cheese
1 6 oz. can white tuna, packed in water, drained
1-3 tsp. white horseradish (depending on how spicy you like it -- I ususally use 3)
3 oz. mayonnaise
Blend all ingredients with hand mixer until smooth. Serve with crudites or white corm chips. 80. Dantheman - 11/24/1999 12:25:40 AM whoops -- corm = corn 81. Dantheman - 11/24/1999 12:33:33 AM Baked Lemon Chicken
Most lemon chicken recipes I know are breaded and fried, not baked, so this is a nice change. Also, I often make the sauce the night before and let it marinate in the fridge all day -- saves evening preparation time.
4-6 pieces chicken
8 oz. duck sauce (commerically prepared)
juice of 3 lemons (about 3-4 oz.)
1 tblsp. soy sauce
1/2 tsp. mustard powder
1/8 tsp. garlic
1/8 tsp. ginger
Arrange chicken on glass baking dish.
Mix remaining ingredients. Pour over chicken. Let stand in refrigerator at least 1/2 hour if chicken is fresh, 2 hours if frozen.
Bake at 325 degrees F 1 hour, turn and baste every 10 minutes.
Serve over rice or couscous. 82. theDiva - 11/24/1999 12:36:12 AM oooh. Nice, Dan. I'll bet Sweetie could make that. I'm printing it off right now! 83. Dantheman - 11/24/1999 12:39:38 AM I think I overstated mayo in tuna horseradish recipe. Reduce it to 2 oz. 84. bubbaette - 11/26/1999 2:51:14 AM Judith
I tried your potato recipe for TGiving yesterday and received rave reviews. Thanks for the recipe. 85. SnowOwl - 11/26/1999 4:15:47 AM Russian Potato Casserole with Caramelised Onions
6 large sweet onions, diced or sliced thinly
5 T. butter
4 T. olive oil
1 T. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 c. whipping cream
1 c. sour cream
4 eggs, beaten
1 t. dried dill weed
2 c. sour cream
Caramelise onions in first measure of butter and oil stirring occasionally. When deep brown, add sugar, saute few minutes more. This process will take about an hour.
Boil potatoes in stock, till slightly overdone.
Drain, reserve stock. Mash, add butter.
Add eggs to first measure of sour cream. Add this to potatoes, stirring quickly to distribute egg evenly as it cooks in the hot potatoes.
Add cream and dill.
Add enough stock to make potatoes rather loose,they will dry out in oven.
Layer potatoes and onion in buttered dish:
1/2 potatoes
onions
1/2 potatoes, sealing in onions
Top with sour cream.
Bake at 350F for 30-35 min, till top is lightly browned.
86. Thoughtful - 12/16/1999 9:00:05 PM Chrustchyki: makes 10 dozen cookies
6 egg yolks, 6 Tbls sugar, 1c. sweet cream, 2 Tbls rum, 2-3 c. flour approximately
Cream egg yolks & sugar until creamy white. Combine with cream and rum. Add enough flour to roll out dough. Roll out 1/4 of dough at a time. Cover the rest so it doesn't dry out. Roll to less than thickness of a quarter. Cut in strips about 1" wide by 4" long. Make a slit in the center lengthwise and pass one end of the strip through the slit to make a very loose knot in the middle.
Fry in deep fat (about 375°) until slightly brown. Drain on paper towel. Serve cold sprinkled with confectioners sugar or serve hot with honey.
Note: a Tblsp of alcohol or a piece of raw potato added to the fat will help eliminate the fat frying odor. 87. bubbaette - 12/20/1999 7:57:58 AM CHRISTMAS STOLLEN
Makes 2 large to 4 small loaves have all ingredients at room temp
Have ready:
6 to 8 cups all-purpose flour (I use 7 to 7.5 cups)
Combine and let stand 3-5 minutes:
1 ½ cups warm but not hot evaporated milk
2 packages active dry yeast
Add 1 cup of the flour. Cover this sponge and let stand in a warm place for about an hour until light and foamy.
Sprinkle a little of the flour over:
½ pound raisins
½ pound blanched slivered almonds
2 oz chopped citron
1 oz each chopped candied lemon and orange peel
While the sponge is rising, beat together until light and creamy:
1 ½ cups (3 sticks) butter
¾ cup sugar
Add, one at a time, beating between each:
3 eggs
Add:
¾ teaspoon salt
The grated rind of one lemon
Add the sponge and enough flour to knead the dough until smooth and elastic. Reserve enough flour to flour the board later. Cover and let rise until double in bulk. Toss the dough on a floured board. Knead in the fruit and nuts. Divide the dough into 2 to 4 even pieces. Pat each out into broad ovals. Fold in half and place the loaves on greased baking sheets. Bush the tops with:
Melted butter
Let the loaves rise, covered until they again double in bulk (well, maybe not quite double) – about 45 minutes.
Preheat oven to 350 degrees.
Bake about 40 minutes for 2 large loaves, or about 30 for 4 smaller loaves until a toothpick comes out clean.
While cooling, sprinkle with powdered sugar.
88. bubbaette - 12/21/1999 9:34:21 AM Apricot-Cream Cheese Pinwheels
Pastry:
1 cup unsalted butter, at room temp.
1 package (8 oz.) cream cheese at room temp.
1/4 teaspoon salt
2 cups all-purpose flour
Filling:
2/3 cup apricot preserves
1 cup finely chopped walnuts
Beat butter, cream cheese and salt in a large bowl with electric mixer til smooth.
With a fork or a pastry cutter, work in flour until blended and the mixture forms a smooth dough.
Using hands, flatten dough on wax paper to an 8X6 inch rectangle. Chill overnight.
Stir preserves and nuts in a small bowl until well blended.
roll cold pastry into a 12X14 rectangle between two sheets of waxed paper. Spread filling to w/in 1/2 inch of edges. Roll up like a jelly roll from the long side. Press the side seam firmly to seal.
Cut the log in half. Wrap and chill until very firm. Heat oven to 350. Grease cookie sheets. With very sharp knife, cut rolls into 1/4 inch slices. Place on greased cookie sheets 1/2 inch apart. Bake 13 minutes or until bottoms and edges are golden brown. Makes ~50 cookies. Store in airtight container.
89. Thoughtful - 12/22/1999 10:11:32 AM Cheesecake a la thoughtful
Crust: 1/2 box or scant 2 cups of graham cracker crumbs
1/2 c. sugar, 1/2 tsp. cinnamon, 3Tbls melted butter. Mix together and press into sides and bottom of a tube pan -- the kind where the bottom lifts out from the side. You'll be pouring the filling into this before baking. Set aside.
Filling: 1 1/2 lbs. cream cheese; 5 eggs separated; 1 pint sour cream;
1 c. sugar; 1 Tbls flour; 1 Tbls cornstarch; 1/2 tsp. vanilla
Mix cheese and sour cream together. Add egg yolks, sugar, corn starch, flour and vanilla. Stiffly beat the egg whites then fold them into the mix. Bake in 300° oven for 1 hour 30 min. Most fun is watching the cake rise and rise til you think it'll spill out of the pan. Once done, it collapses as it cools into this wonderfully dense, rich, yet light piece of heaven. 90. theDiva - 12/30/1999 12:29:39 AM (panting in anticipation of Judith's Texas Caviar recipe....) 91. JudithAtHome - 12/30/1999 12:33:05 AM Texas Caviar
2 cans Trappys black-eyed peas or 3 cups fresh cooked, drained
1 lrg. green pepper, diced
1 lrg. red pepper, diced
1 lrg. yellow pepper, diced (optional but adds nice color)
1 lrg onion, diced (or red onion is fine, too)
2 tbls minced garlic or as much as the traffic will allow
Toss this all together with about 2 or 3 tbls of thick catsup. Chill overnight and enjoy on New Years Day for good luck. Leftovers just improve with age. 92. JudithAtHome - 12/30/1999 12:33:53 AM oops! Drain the canned peas, too. 93. theDiva - 12/30/1999 12:37:33 AM mmmmmmmmmmmmmmmm.......will be on my table New Year's Day. Thanks, Judith. 94. JudithAtHome - 12/30/1999 10:12:12 PM Just a note:
They were out of canned blackeyed peas so I used frozen, which are just like fresh but colder. :-) They worked great; be sure to cool them before adding other ingredients. 95. ChristiPeters - 1/24/2000 6:00:07 AM CROCKPOT STEW
Start the day before you intend to serve it.
First, sear about 1 1/2 pounds of stew meat.
Then put into the crock pot:
3 c water
2 beef bullion cubes
8oz tomato sauce
2 Tblsp A1 steak suace
1 Tblsp Worstershire sauce
1 small onion (chopped)
1 green pepper (chopped)
1 Bay leaf
Mrs Dash to taste (maybe 2 Tblsp?)
2 Tbsp chopped parsley
The meat
Leave the crockpot on "low".
The next morning I add:
1 bunch of cut carrots (16oz pkg)
1 bunch celery, chopped
Around noon, cut and add the 3-4 medium sized potatoes (I scrub them, but I don't peel them)
About 2 hrs before serving time, add 1 lb of frozen peas and turn the crock pot up to "high".
1 hour before serving time, add cornstarch or flour to thicken the stew.
All throughout the day, taste it and add seasonings if you feel like it.
(nope, definitely not haute cuisine, but my family likes it and the leftovers taste even better than the first servings for some reason)
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