THE RECIPE HUT
MISCELLANIOUS RECIPES (1)
Zest of 1 orange, grated........................3/ 4 C. orange juice
2 Tbs. honey.......................................Pinch cardamom
10 dried apricot halves, chopped
In a small saucepan, combine zest, juice, and honey. Bring to a boil, add apricots, and remove from heat. Let stand until apricots are plumped and mixture has cooled, about 20 minutes. Transfer mixture to a blender and blend until smooth. Serve warm or chilled.
1 can Tomato soup......................................1 Tbsp. Chili Powder
1/2 cup Margarine.......................................2 cans Water
1/2 cup Flour
Melt margarine in small saucepan over medium heat. Thicken with flour. Add soup, water and Chili Powder and cook over med-high heat until thick. Serve over burritos or any thing you like!
1 cup (250 ml) butter or margarine.............4 tsp (20 ml) Worcestershire sauce
1+1/2 cups (375 ml) onion diced fine.............4 tsp (20 ml) prepared mustard
2 lbs. (900 g) mushrooms cut in half.................1 tsp (5 ml) Salt
1 cup (250 ml) brown sugar well packed..........1/2 tsp (2 ml) Pepper
Melt butter in frying pan. Add onion. Saut until soft stirring often. Add remaining ingredients. Stir to combine and heat.
8 oz. Philadelphia Cream Cheese.........1 heaping tablespoon of Mayonnaise
1 tablespoon of parsley........................1 tablespoon of minced fresh garlic
............................................................(add more of you love garlic)
Mix well. Refrigerate overnight to blend flavors. Serve with small, thin crackers.
4 eggs...................................1 onion finely chopped
1 1/4 cups milk......................1/2 cup crumbled crisp bacon
salt & pepper.........................1/2 cup flour
1 cup grated cheese
Mix eggs, milk, and condiments then add other ingredients. Mix through and pour into quiche dish at about 200deg for 40 mins. Very easy. Can use other substitutions for the bacon(tuna, salmon, whatever you like). Spinach works well, just torn into small pieces. Tomato can be used instead of bacon or with it! Depends on what you have on hand. Be creative! The flour forms a base of it's own and as there is no added fat, it's relatively healthy!
Fruit preserves, frozen fruits(thawed), fresh fruits, or yogert
Waffles (can be prepared ahead) or use frozen waffles
Simple, just top one waffle with what ever filling you want, then cover with another waffle and heat slightly in microwave. Children love these!
1/2 cup chopped dried apricots.............1 tsp. ground coriander
1 teaspoon grated orange peel..............12 flour tortillas (7-9" diameter)
6 tablespoons orange juice...................3 cps chopped can pineapple, drain well
Abt.2 cps part-skim ricotta cheese.......Mint sprigs (optional)
About 6 tablespoons honey, or to taste
These slightly sweet quesadillas, easy to make in just a few minutes, make a satisfying, lowfat breakfast or lunch.
In a bowl, combine apricots, orange peel, and orange juice; let stand until apricots are softened (about 10 minutes). In a food processor or blender, combine apricot-juice mixture, ricotta cheese, honey, and coriander; whirl until smoothly pureed. (At this point, you may cover and refrigerate for up to 2 days.)
Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large baking sheets. Spread tortillas evenly with cheese mixture, covering tortillas to within 1/2 inch of edges. Evenly cover cheese mixture with pineapple, then top each tortilla with one of the remaining tortillas; press lightly.
Bake in a 450 degrees F oven until tortillas are lightly browned (7 to 9 minutes), switching positions of baking sheets halfway through baking. Slide quesadillas onto a board; cut each into 4 to 6 wedges. Arrange on a platter and garnish with mint sprigs, if desired. Makes 8 to 10 servings. 312 calories (21% calories from fat), 10 g protein, 52 g carbohydrates, 8 g total fat (3 g saturated fat), 16 mg cholesterol, 288 mg sodium
2 to 3 large cloves garlic .............................1 teaspoon leaf basil
3 Tablespoons lemon juice .........................1 teaspoon salt (optional)
2 eggs ......................................................1/2 teaspoon pepper
1/2 cup grated Parmesan cheese ................1/2 cup olive oil
1/2 to 3/4 cup parsley sprigs........................1/2 cup vegetable oil
Blend garlic, lemon juice, eggs, Parmesan cheese, parsley, basil, salt and pepper in blender or food processor until smooth. Remove center of blender cover. With blender running, pour oil in a thin stead stream very slowly into mixture, stopping once or twice to scrape down the thickening mixture from sides.
Cover and refrigerate overnight for for at least 4 hours. Serve as a dip with cherry tomatoes, zucchini sticks, carrot sticks, cauliflowerets, green pepper strips and radishes. Makes 2 cups.
8oz Cream cheese.............................................4oz (1/2 can) refried beans
1/2 jar HOT salsa..............................................8oz shredded taco cheese
3 large jalapenos, sliced (optional)
This is too simple. Pre cook refried beans, just enough to get the extra grease out, then drain. Spread cream cheese on the bottom of a glass casserole dish. Layer in re fried beans. Add jalapenos. Pour salsa over evenly. Cover with the shredded cheese. Put in 300 degree oven for 15-20 minutes (or until cheese is melted). This is very thick. Serve with tortilla chips. Enjoy! Serves 2-4.
12 pounds hard pears --about 40 ...................4 green peppers/seeded/quartered
-----peeled, cored, and quartered ..................4 cherry pepper/chopped (optional)
2 pounds onions -- peeled/quartered..............5 cups white vinegar
4 cups sugar .................................................2 1/2 tablespoons salt
2 tablespoons mustard seed or ......................2 tablespoons turmeric
-----pickling spice
Chop pears, peppers, and onions Drain off all liquid. Combine vinegar, sugar, salt, mustard seed and turmeric. Boil 10 minutes. Add pears, onions, and peppers. Boil 15 minutes. Spoon into hot sterilized jars and seal quickly. Process in boiling water bath 5 minutes. This is very good with meats or vegetables. Yield: 10 to 15 pints.
1 Jar (46 oz) of KOSHER DILL pickles.....................1 3/4 Cup Sugar
-----(It has to be Kosher Dills).................................1/2 Cup Cider Vinegar
1 Tsp Mustard Seed...............................................1 Tsp Celery Seed
Drain juice from pickles and slice. You can cut however you want, spears or "chips". Rinse pickles under running water. Rinse well. Rinse jar well also. Put pickles back in jar. Mix sugar, vinegar and seeds and pour into jar to covering pickles.. Mixture will be thick and granular, but it dissolves. Place lid back on jar. Shack back and forth several times. Place in refrigerator. Turn jar over ever couple hours until mixture becomes clear. Pickles are ready within 24 hours. I like to make them at least a week ahead. The longer they set the better they are. You don't have to keep turning jar after the mixture has dissolved. Sometimes you might have to use a little more of the sugar mixture. Make sure the pickles are covered well. People are amazed at how good
these pickles are and how simple they are to make.
2 slices of toast ...................................1 teaspoon bacon stock powder
2 eggs.................................................1 cup grated cheese
Toast bread, place on a plate and press over surface of toast so the crusts from sides to hold the eggs. Break eggs on top and pierce yolks and whites. Sprinkle half the bacon stock powder over each piece then sprinkle with cheese. Microwave on High for 1 to 1.50 minutes. These are very easy and make a very quick and delicious breakfast if you are in a hurry!
If seeds are fresh from the pumpkin, wash pulp off seeds and allow to dry. When dry good, put a couple of TBS of a good olive oil on seeds, or adjust for more seeds. Layer the seeds on a cookie sheet. Sprinkle with salt. You can also use garlic and onion salt or a seasoned salt, like Lawry's. Hey, go wild and try a spicy cajun salt! Roast with pumpkins for 10 minutes. WATCH carefully! The seeds are ready when they are slightly toasted.
If seeds are already dried or came from the freezer, soak a few minutes in some salt water, then allow to dry off and follow the directions above. One year we grew the giant pumpkins and dried the seeds and stored them in the freezer. Then when we wanted roasted seeds, we had them all winter. And these were very large seeds.
1 (16 ox) can of solid pack pumpkin............2/3 C firmly packed brown sugar
1/4 C water...............................................1 tsp lemon juice
1/2 tsp ground cinnamon...........................1/8 tsp ground cloves
In a pan, mix pumpkin, brown sugar, honey, lemon juice, cinnamon and cloves. Bring to a slow boil, stirring frequently. Reduce heat, simmer 20 minutes, or until thickened, stirring occasionally. May be refrigerated for several weeks or frozen for longer storage. Yield: 2 Cups.
8 oz. cream cheese/softened......................2 tblsp milk
3 oz smoked salmon, finely shredded.........1/3 cup minced onion
2 tblsp Worcestershire sauce
Mix all the ingredients thoroughly and serve on large round wheat crackers or white tortilla chips. This is very versatile. The measurements are very forgiving. The onion needs to be minced very fine. For a VERY special party, use the more expensive, Alaskan Smoked Salmon, the taste is well worth it.
1-2 loaves crusty french/Italian style bread cut into 1 inch cubes (do this in advance to allow the bread to dry some)
2 quart pot (preferably stoneware).....................1 clove garlic
2 cups Dry White wine such as a Chablis .........1/2 lb. Gruyere Cheese
1/2 lb. Swiss Cheese ......................................3-4 Tablespoons flour
1/4 cup Lemon Juice .......................................2-3 tablespoons Kirsch (Cherry Brandy)
Nutmeg and Pepper to taste
Grate Cheese into a bowl, Sprinkle in flour and mix and set aside. Slice Garlic in half and rub the inside of pot with garlic until coated. Chop garlic finely and set aside. Pour in the wine and heat until small bubbles begin to form. Through in garlic, add Cheese by the handful, stirring constantly, allowing each handful to melt and be assimilated. Add lemon juice and Kirsch continuing to stir constantly as fondue begins to bubble lightly. Add pepper and nutmeg to taste. Place on fondue warmer if available, pierce bread with fondue forks, dunk bread into cheese, stir, enjoy! Some of the Cheese may tend to form a burnt layer on the bottom of the pan, when this is peeled off, it is considered a tasty treat. Serve with salad as an appetizer, and with small pickles and cocktail onions on the side. Do NOT drink cold drinks, instead a hot herbal tea with the meal will help the melted cheese digest.
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