26 ASSORTED RECIPES
Recipe Swap - June 15, 1997 - Part 1
RECIPES IN THIS FILE:
Quick White Banana Bundt Cake (using cake mix and sour cream)
Crock Pot Stuffed Peppers
Crockpot Caponata
Barbecued Brussels Sprouts
Bacon-Tossed Brussels Sprouts
Lemonade Ice Box Pie (or Mock Key Lime Pie)
Homemade Butterscotch Sauce
Pork Chop and Corn Stuffing Bake (using stuffing mix)
Rotini Salad (using mozzarella, pepperoni and Italian dressing)
Texas Sheet Cake with Chocolate Icing
Marinated Pork Chops (using pineapple juice, soy sauce, honey and ginger)
Potato Salad with Tomato Salsa
Taco Casserole (using ground turkey and cottage cheese)
Zucchini Puff-Up (using cracker crumbs)
Macaroni and Beef Casserole (Hunt's Tomato Paste recipe)
Vidalia Onion-Sausage Casserole (using Ritz crackers)
Spinach-Cheddar Casserole (using cottage cheese)
Three-Vegetable Casserole with Broiled Topping
Mom's Cabbage Casserole (skillet meal using ground beef)
Cream of Kohlrabi and Potato Soup (with Homemade Creme Fraiche)
Cheese and Rice Casserole (using cooked brown rice)
Chicken and Eggplant (with tomatoes, onion and garlic)
Inside Out Manicotti (layered using mostaccoli or ziti)
Mushroom Zucchini Soup (blender)
Garden Harvest Casserole (using ground beef or turkey)
QUICK WHITE BANANA BUNDT CAKE
2 bananas, mashed
1 (18 1/4 oz) pkg Duncan Hines Moist Deluxe White Cake Mix*
1 (3 1/2 oz) pkg fat-free vanilla pudding*
4 egg whites, whipped
1 cup fat-free sour cream
1/4 cup water
1 tbsp oil
1/2 tsp baking powder
FOR THE FROSTING:
1 (7 1/4 oz) Betty Crocker Fluffy White Frosting Mix (or white frosting of your choice)
Preheat oven to 350 degrees F. Prepare 12-cup Bundt pan with cooking spray and flour; set aside.
In a mixing bowl, combine bananas, (dry) cake mix, (dry) pudding mix, egg whites, sour cream, water, oil, and baking powder. Mix just until moistened. Turn batter into prepared pan.
Bake for 50 minutes. Cool in pan on rack for a few minutes then turn out onto rack to cool completely before frosting.
To prepare frosting, follow directions on box. Then, spread over cooled cake.
*A chocolate cake mix and chocolate pudding may be used as a substitute.
Makes 1 Bundt cake
Source: 365 Great Chocolate Desserts
CROCK POT STUFFED PEPPERS
Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc...
Stuff each pepper about 2/3 full (rice will need room to swell up). That's right, the meat and rice go in raw, that's the beauty of it! Stand the peppers side-by-side in the slow cooker (you can stack them if you have to).
Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead of the sauce and water)
Cover crock pot and cook on low for 6-8 hours. If desired, heat more sauce to serve with the peppers.
CROCKPOT CAPONATA
1 lb plum tomatoes, chopped
1 eggplant, cut in 1/2-inch pieces
2 medium zucchini, cut in 1/2-inch pieces
1 onion, finely chopped
3 stalks celery, sliced
1/2 cup chopped fresh parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in crock pot.
Cover crock pot and cook on low heat for 5 1/2 hours. Do not remove cover during cooking.
Stir in olives and capers, if using. Serve warm or cold.
Barbecued Brussels Sprouts
An unusual way to fix Brussels sprouts is to include them on skewers of shish kebab. They works great as stops on the ends of the kebab, to prevent all the other stuff from sliding off. Barbequed Brussels sprouts aren't at all soggy like boiled or steamed sprouts.
BACON-TOSSED BRUSSELS SPROUTS
3 slices bacon (diced)
1 lb. fresh Brussels sprouts, cut in halves
1 medium onion, cut in eighths
1/4 cup water
Freshly ground pepper (to taste)
1/2 cup (2 oz.) shredded cheddar cheese
Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings.
Add Brussels sprouts and onion to wok; stir-fry at medium high (325 degrees F) for 5 minutes, stirring constantly.
Add 1/4 cup water; cover, reduce heat to low (200 degrees F) and cook 5 minutes.
Remove from heat; stir in bacon and pepper. Spoon into a lightly greased 1-quart casserole; sprinkle with cheese.
Bake at 450 degrees F until cheese melts.
Makes 4 servings
LEMONADE ICE BOX PIE
"A great recipe when time is short and relatives are on the way! Now that I live in Florida, I tint it green and call it Key Lime Pie!"
1 (14 oz) can Eagle Brand sweetened condensed milk
1 (9 ounce) container Cool Whip whipped topping, thawed
1 (6 oz) can lemonade concentrate, thawed
1 (9-inch) graham cracker pie crust
Mix ingredients for the filling together and put into pie crust.
From CarolB
HOMEMADE BUTTERSCOTCH SAUCE
1/2 stick (1/4 cup) butter
1 cup light brown sugar
1/2 cup heavy (whipping) cream
Heat butter and brown sugar together until it bubbles well in pan. Slowly stir in heavy cream. Cook until thickened, stirring constantly.
Pour over ice cream. This is yummy!
From Bubbles
Made this a few weeks ago, was good.
PORK CHOP AND CORN STUFFING BAKE
1 (10 3/4 ounce) can Campbell's Condensed Golden Corn Soup
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon paprika
1 1/2 cups Pepperidge Farm Corn Bread Stuffing
4 boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Combine (undiluted) soup, celery, onion, paprika and stuffing. Spoon stuffing mixture in (9-inch) greased pie plate. Arrange chops over stuffing mixture; pressing lightly into stuffing.
Combine sugar and mustard; spread evenly over chops.
Bake at 400 degrees F 30 minutes or until chops are fork-tender.
Makes 4 servings
From Cath
Source: Campbell's Soup ad
ROTINI SALAD
"Wonderful summer meal, as there is very little cooking involved to heat up the kitchen."
2 lbs. uncooked rotini pasta
1 bunch broccoli, flowerets only*
1 head cauliflower, flowerets only*
1 bunch green onions, sliced
1 small bell pepper, chopped
1/2 lb. Mozzarella cheese, cubed
1/3 cup grated Parmesan cheese
3 to 6 oz. sliced pepperoni
1 pkg. of Wishbone Italian dressing, prepared (or your favorite Italian dressing)
Cook pasta according to package directions. Drain and cool.
Combine the pasta with the remaining ingredients. Serve chilled or room temperature.
Serve with garlic bread sticks, if desired.
*I usually steam the broccoli and cauliflower very briefly, but you don't have to if you like it raw.
Adapted from source: Laurice Cox
TEXAS SHEET CAKE
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup (1 stick) margarine
1 cup water
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla
2 eggs
Chocolate Icing (recipe follows)
Preheat oven to 400 degrees F. Grease and flour an 11-by-17-inch jelly-roll pan.
Sift flour into a large bowl. Add sugar, salt and baking soda. Stir together.
In a saucepan, bring margarine, water and cocoa powder to a boil. Add the hot liquid to the dry ingredients. Add the buttermilk, then the vanilla, then eggs, beating after each addition. Pour into the pan.
Bake for 20 minutes or until done. Frost with Chocolate Icing while cake is still warm.
CHOCOLATE ICING
1/2 cup (1 stick) margarine
6 tablespoons buttermilk
4 tablespoons unsweetened cocoa powder
1 (1 pound) box powdered sugar, sifted
1 teaspoon vanilla
Bring margarine, buttermilk and cocoa powder to a boil; cook for 2 minutes. (Mixture will curdle as it boils.) Add sugar and vanilla. Beat until smooth.
Makes 40 servings
Source: CarolB
MARINATED PORK CHOPS
"I made this for dinner tonight on the grill - used boneless pork chops - very juicy, very good!"
3/4 cup vegetable oil
1/2 cup soy sauce
3 tbsp. honey
2 tbsp. vinegar
2 tbsp. unsweetened pineapple juice
1 1/2 tsp. ground ginger
1 tsp. garlic powder
5 green onions, chopped
4 to 6 pork chops, trimmed
Combine first 8 ingredients, blending well. Pour over pork chops and marinate in refrigerator for several hours.
Remove chops from marinade; discard marinade (or boil for a few minutes if using for basting).
Grill chops or broil in oven.
(This marinate is also great for flank steak!)
From Buddy
POTATO SALAD WITH TOMATO SALSA
"Really good for a BBQ side dish. Everyone loved it."
Boil peeled potatoes until just done (do not overcook). Let cool or run cold water over them. Cut into bite-size chunks.
Layer a 2-quart bowl or casserole dish with potato chunks.
Then, cover with:
Tomato salsa*
Chopped fresh cilantro
Add another layer of potato, and cover that with salsa.
I garnished the top with a few whole jalapenos and cilantro leaves.
You could make it mild to hot to extreme by adding some chopped/minced jalapeno (seeded).
*I made my salsa fresh but high-quality, chunky salsa would be fine.
Makes 6 servings (Actually, as a side dish, mine served 12 easy!)
Source: Don Turner
TACO CASSEROLE
1 lb ground turkey
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 envelope taco seasoning mix
1 (8 oz) jar taco sauce
1 cup fat-free sour cream
1 cup fat-free cottage cheese
1 cup tortilla chips, crushed
1 cup shredded cheddar cheese
Preheat oven at 350 degrees F. Prepare the bottom of a 2 1/2-quart casserole dish lightly with cooking spray.
In a skillet, brown the turkey. Add onion and peppers and cook until tender. Add taco seasoning mix and taco sauce; mix and set aside.
In a medium sized bowl, combine sour cream and cottage cheese; set aside.
Place the crushed chips in the bottom of dish. Add meat mixture to cover the chips, then cover the meat with the sour cream mixture. Sprinkle with the grated cheese.
Bake, uncovered, for 30 to 35 minutes or until cheese melts and casserole is heated through.
Makes 6 servings
Source: Anita A. Matejka
ZUCCHINI PUFF-UP
"This dish is light and tender - almost like a souffle and is good to serve with roast meats."
4 cups chopped zucchini
1 cup chopped onion
1/4 cup water
5 tablespoons butter or margarine, divided use
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon grated horseradish (optional, or to taste)
1 egg, slightly beaten
1 cup coarse cracker crumbs
Combine zucchini and onion in a saucepan. Add water; cover and cook until tender, about 15 minutes. Drain well.
Mash zucchini, add 2 tablespoons butter, salt, pepper and horseradish. Cool.
Add egg and mix thoroughly. Pour into greased 1-quart baking dish. Top with crumbs that have been browned in the remaining 3 tablespoons butter.
Bake in 350 degree F oven for 30 minutes.
Source: Jo Merrill
MACARONI AND BEEF CASSEROLE
1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion
1 (6 oz) can tomato paste
1 cup water
1/2 teaspoon oregano
1/2 teaspoon salt
4 cups cooked elbow macaroni
1 cup shredded sharp cheddar cheese
In a 10-inch skillet, brown beef, sausage and onion; drain fat. Add tomato paste, 1 cup water, oregano and salt; simmer 5 minutes.
In a 2 1/2 quart casserole layer half the macaroni, half the meat sauce and half the cheese. Repeat layers using remaining macaroni, meat sauce and cheese.
Bake at 375 degrees 20 to 25 minutes.
Source: Hunt's Tomato Paste Recipe Collection
VIDALIA ONION-SAUSAGE CASSEROLE
5 Vidalia onions, sliced*
12 Ritz crackers, crushed
1 pound sausages, browned and drained
1/2 teaspoon salt (optional)
1/4 teaspoon Lawry's season salt (optional)
1 (10 3/4 ounce) can Campbell's Condensed Cream of Mushroom Soup
1/2 cup shredded cheddar cheese
1 small jar pimientos
Put onions in bottom of an (11x7-inch) baking dish. Next put Ritz crackers and then add sausage meat. Add a layer of onions. Spread (undiluted) cream of mushroom soup over top; add salt and seasoning salt. Sprinkle the cheese and pimento on top.
Bake in preheated oven at 400 degrees F for 1 hour.
*RECIPE NOTES:
5/95 - made was really good. I omitted regular salt, as first time it was to salty. I also dry sauteed the onions some before putting it together.
Makes 4 servings
From Cath
SPINACH-CHEDDAR CASSEROLE
4 eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 (16 ounce) container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
1/4 cup all purpose flour
3 tablespoons chopped fresh dill (or 1 tablespoon dried dillweed)
Preheat oven to 350 degrees F. Butter an (8x8x2-inch) glass baking dish.
In a large bowl, beat eggs, salt and pepper together to blend. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.
Bake casserole until center is firm and top is golden, about 45 minutes.
Makes 8 to 10 side-dish servings
Bon Appetit magazine, March 1995
THREE-VEGETABLE CASSEROLE
4 medium potatoes (1 1/4 pounds), pared, if desired, and thinly sliced
2 medium onions, peeled, thinly sliced and separated into rings
4 small yellow summer squash or zucchini (1 1/4 pounds) unpared, thinly sliced
Salt and ground black pepper (to taste)
Butter
FOR THE TOPPING:
1 cup grated Parmesan cheese
1 cup sour cream
Butter a shallow baking dish that holds about 2 1/2 to 3 quarts (I use a 9x13x2-inch Pyrex dish). It should be able to go both in the oven and under the broiler.
In it layer half the potatoes, sprinkling with salt and pepper; dot with butter. In the same way, layer half the onion and half the squash, sprinkling each layer with salt and pepper and dotting with butter. Repeat each layer, ending with squash.
Cover tightly and bake in a preheated 350 degree F oven until the potatoes are tender when pierced with a fork (about 1 hour and 45 minutes).
Stir together the parmesan and sour cream. Spread the mixture over the top of the vegetables.
Broil, watching carefully, about 6 to 8 inches from the heat, until the topping is browned in spots (3 to 5 minutes). Serve at once.
Source: Francine Krasowska
MOM'S CABBAGE CASSEROLE
1 pound ground round burger
1 small onion, chopped
1 1/2 cups water, divided use
1/2 cup uncooked Minute Rice
4 cans (8 ounces each) tomato sauce*
1 small head cabbage, sliced in fine strips
1 teaspoon salt
1/2 teaspoon pepper
Brown hamburger and onion in skillet. Drain.
Meanwhile in microwave measuring cup measure 1/2 cup water, microwave to boil, add rice, stir, cover and let set.
To skillet add tomato sauce (or 2 cans tomato sauce and 1 can of tomato soup) and remaining 1 cup water; stir. Add rice. Add cabbage, salt and pepper. Cover and simmer 1 hour or until cabbage is real tender. Stirring and adding more water as necessary so doesn't stick and cabbage softens.
*RECIPE NOTES:
Mom thought this up after having bought some at Jewel's deli. I sometimes use a can of Campbell's tomato soup or V8 juice along with the tomato sauce
Makes 6 servings
From Cath
CREAM OF KOHLRABI AND POTATO SOUP
"This is great, freezes good, but before the cream is added."
3 tablespoons unsalted butter
1 onion, chopped
2 potatoes, peeled, cubed
2 leeks, trimmed of all but 2-inch of green
4 kohlrabi, untrimmed (1lb), peeled and chopped
1 teaspoon salt, or to taste
freshly ground white pepper, to taste
6 cups chicken broth
1/2 cup heavy (whipping) cream (or creme fraiche)
1/4 cup sour cream (or creme fraiche)
2 tablespoons finely minced fresh chives (for garnish)
In a large casserole, melt butter over medium heat. Add the onion and potatoes and cook until the onion is soft but not browned.
Rinse the sliced leeks under cold water, drain and add to the casserole together with the diced kohlrabi. Season with salt and pepper. Add the stock, bring to a boil, deduce heat and simmer partially covered until the vegetables are very soft, about 35 minutes.
Cool the soup and puree in a food processor or blender until smooth. Return the soup to casserole. Add the creme fraiche or combined heavy cream and sour cream; correct seasoning.
Serve hot, garnished with minced chives and accompanied by a crusty loaf of French bread.
HOMEMADE CREME FRAICHE
For homemade crem fraiche combine 2 cups heavy (whipping) cream (not ultrapasteurized) and 6 Tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.
RECIPE NOTES:
I used green onions (4) instead of leaks, about 5 cups water and 4 teaspoons instant chicken bouillon. Also heavy cream and sour cream mixture. I make and freeze, leaving the cream and chives out until I thaw out and then add when I warm it up.
Makes 6 servings
From Cath
CHEESE AND RICE CASSEROLE
2 1/2 cups cooked brown rice
3 green onions, chopped
1 cup low fat cottage cheese
1 teaspoon dried dill
1/4 cup grated parmesan cheese
1/2 cup 1% milk
Combine all ingredients together in a mixing bowl. Pour into casserole dish sprayed with nonstick spray.
Bake at 350 degrees F for 15-20 minutes.
Source: Joan Johnson
CHICKEN AND EGGPLANT
3 pounds chicken pieces, skin and fat removed
salt and pepper (to taste)
1 tablespoon oil
1 large onion, halved, sliced
3 large cloves garlic, minced
1 1/2 pounds eggplant, unpeeled, cut in 1-inch cubes (5 cups)
1/2 pound tomatoes, cored, cut in 1-inch cubes
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth, defatted
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon hot red pepper flakes
Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter.
Add to skillet: onion, garlic and eggplant. Cook and stir for 1 minute.
Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes.
Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes, until well cooked. Discard bay leaf before serving.
Source: Jane Brody
INSIDE OUT MANICOTTI
"Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. We used a smaller pasta and covered it with sauce and cheese."
FOR THE SAUCE:
1 Tbsp. vegetable oil
1/3 cup chopped, peeled onion
1/2 tsp. minced, peeled garlic
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1 tsp. dried basil leaves
1/2 tsp. salt
FOR THE PASTA:
1 (15 oz.) container part-skim ricotta cheese
8 oz. part-skim mozzarella cheese, grated
1 large egg
1/8 tsp. ground pepper
1/8 tsp. ground nutmeg (I don't use this)
8 oz. mostaccioli or ziti, cooked according to package directions and drained
In a large saucepan, heat oil over moderately high heat. Add onion and garlic and cook 2 to 3 minutes, stirring constantly, until onion is translucent.
Stir in tomatoes, tomato paste, basil, and salt. Bring to a boil; then reduce heat to moderately low, cover pan and simmer 20 minutes, stirring occasionally.
In a medium bowl, mix cheeses, egg, pepper, and nutmeg.
Heat oven to 350 degrees F.
Cover the bottom of a 2 1/2 quart oblong baking dish with about 1 cup of the tomato sauce; sprinkle with half of the mostaccioli. Cover with half of the cheese mixture, 2 more cups of the tomato sauce and remaining mostaccioli. Top with remaining cheese mixture and sauce.
Bake 20 to 25 minutes, until sauce is bubbly and cheese is melted.
From Liz
MUSHROOM ZUCCHINI SOUP
"This also freezes well."
6 cups chicken broth
1 1/2 pounds zucchini
2 pounds fresh mushrooms
2 packages (3 oz. each) Kraft Philadelphia Cream Cheese with chives
Salt and pepper (to taste)
1 teaspoon curry powder (optional)
Bring chicken broth to boil in large saucepan.
Slice zucchini 1-inch thick. Clean then break mushrooms in half.
Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.
Puree with cream cheese in blender or food processor. Add salt and papper to taste, and curry powder if desired.
Serve hot or cold. For fancy times, you can add a dollop of sour cream and a sprinkling of chives to each soup bowl.
Makes 8 servings
From Cath
GARDEN HARVEST CASSEROLE
1 medium eggplant, peeled and diced (3 cups)
1 medium zucchini, sliced (1 cup)
1/2 teaspoon salt
1 pound Lean ground beef (or ground turkey)
1 medium onion, chopped (1/2 cup)
1/2 cup uncooked regular rice
4 medium tomatoes, peeled and cubed (3 cups)
1 small green bell pepper, diced (1/2 cup)
1 cup frozen corn
1/2 teaspoon salt (optional)
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese (for serving)
Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. Let stand for 30 minutes. Rinse and drain.
Heat oven to 350 degrees F.
In medium skillet, brown ground beef and onion. Drain.
In 3 quart casserole, combine all ingredients except Parmesan cheese.
Cover. Bake at 350 degrees F for 55-65 minutes or until vegetables and rice are tender. Sprinkle with parmesan cheese before serving.
Source: Pillsbury Say Yes to Less Cookbook, 1983
