Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.4

Text File | 1982-08-27 | 14.9 KB | 430 lines

Great for parties.

                   Layered Bean Dip

1/4 c sour cream          1/2 c cheddar cheese, grated
1/4 c mayonnaise          1/2 c jack cheese, grated
1/2 pkg taco seasoning          4 green onions or scallions, chopped
1 can (10.5 oz) bean dip      1 can (4.5 oz) chopped ripe olives
    or refried beans      3 tomatoes, diced
2 medium avocados, mashed      2 bags tortilla chips

Mix together sour cream, mayonnaise and taco seasoning. Set aside.  Use a 9" or
10" pie pan or disposable aluminum pizza pan.  Spread a layer of bean dip or
refried beans on bottom of pan.  Spread avocados over beans in an even layer.
Spread sour cream mixture on top.  Sprinkle on grated cheddar and grated jack
cheese, followed by a layer of olives and a layer of tomatoes.

Refrigerate at least 1 hour before serving.  Serve with bowls of tortilla
chips.

Serves 8.

KEY WORDS:  entertain, snack, appetizer, potluck, make ahead, menu-3
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This is one of Jeanette's favorite side dishes with the holiday turkey.

                 Candied Yams

1 can yams OR             1/4 cup butter
4 fresh yams             1/2 bag miniature marshmallows (opt.)
1/2 cup orange juice         1 orange, sliced
1/4 cup brown sugar

Drain yams and discard liquid.    Arrange in baking dish.  Pour orange juice over
yams.  Sprinkle liberally with brown sugar.  Dot with butter.  Sprinkle with
marshmallows, if desired.  Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right
along with the turkey) until marshmallows melt and liquid is bubbly.

Serves 6.

KEY WORDS:  holiday, entertain, easy, kids, menu-1
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This is REALLY rich and REALLY chocolate.  If you believe as we do that nothing
can be too chocolatey, you'll adore it.

                 Double Fudge Brownies

1 c sifted flour              1 t vanilla
2 c sugar                  3 eggs
1 pinch salt (opt.)              3 T sour cream or plain yogurt (opt.)
1 c butter                  1 bag (12 oz) chocolate chips
3 sq unsweetened chocolate

Preheat oven to 350 degrees.  Mix flour, sugar and salt together; set aside.
Melt butter with unsweetened chocolate.  Add to flour mixture and stir.  Beat
eggs until foamy.  Stir eggs, vanilla, sour cream and chocolate chips into
batter.

Pour into oiled 9 x 13-inch baking dish.  Bake for 30 minutes.    Time carefully
as toothpick test is unreliable.  Cut into 1 1/2-inch squares.    ENJOY!!

Makes 48 brownies.

KEY WORDS:  sinfully rich, baked goods, cookies, gift, entertain, holiday,
dessert
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This recipe will serve 2 hungry teenage boys or 5 adults.

                   Mandarin Chicken

20 chicken wings          1 c sugar
1/8 tsp garlic salt          3/4 c vinegar
1 1/2 c cornstarch          1/4 c water
3 eggs                  1/8 c soy sauce
6 T water              1/2 c catsup
cooking oil              1/2 c slivered almonds, walnuts, or
                      grated sesame

Cut wings at first joint and discard the tips.    Wash and dry on paper towel and
sprinkle lightly with garlic salt.

Mix cornstarch, eggs and water, stirring to form a smooth batter.  Dip wings in
batter and deep fry in oil.  Let sit while making the sauce.

Sweet and Sour Sauce:  select a pan in which all wings can be coated evenly,
such as a large electric fry pan.  Combine sugar, vinegar, water, soy sauce,
catsup and bring to a boil, stirring occasionally.  As sauce begins to thicken,
add wings and cook on medium heat.  Turn wings carefully to coat thoroughly
with sauce.

Garnish with nuts if desired.  Grated sesame adds a good flavor.

When scaling this recipe down for 15 wings, make the full sauce recipe and only
scale the batter part.

Serves 5.

KEY WORDS:  main dish, entertain, kids, ethnic, menu-5
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Tender and flavorful meat in an all-in-one main dish that's fast and easy to
prepare.

                  Foil-wrapped Steak

1 1/2 lbs chuck or round steak (chuck roast or brisket also works well)
1 package onion soup mix        3 medium potatoes
3 medium carrots            2 T butter

Tear off enough foil to completely cover meat and vegetables.  Place meat in
center of foil on cookie sheet.  Spread onion soup mix on top.    Place chunks of
pared carrots and potatoes on meat.  Dot with butter.  Seal foil around entire
thing to hold in meat juices.  Bake at 350 degrees for 1 to 1 1/2 hours until
vegetables are soft.

The meat juices may be used to make a delicious gravy.

Serves 4.

KEY WORDS: main dish, easy, hi-pro, quick
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Quick, easy and inexpensive; ingredient quantities may be tailored to fit your
leftovers and your taste.

                  Fried Rice

1/2 c cooked chicken (or ham, pork, turkey, seafood, rattlesnake, wieners)
2 T butter             2 green onions, finely chopped (opt.)
2 eggs, beaten             1/2 c fresh or cooked peas or leftover
2 c cooked rice             vegetables (opt.)
1/4 c soy sauce
Cut meat into very small pieces.

Melt butter in frying pan or wok.  Add beaten eggs and stir to keep cooked egg
pieces small.  Stir in rice and meat, mixing thoroughly.  Add soy sauce and
stir until color of rice is fairly uniform.  Add vegetables and continue to
cook until heated through.

Meat and vegetables are optional.  You may add several kinds or leave out all
together.

Serves 4.

KEY WORDS: main dish, quick, easy, leftovers, vegetarian, ethnic
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For a quick, delicious main dish that's sure to please.

                  Sweet and Sour Pork

1 1/2 lb pork steak OR
1 lb cooked ham
1 T oil (opt.)
1 can (20 oz) pineapple chunks packed in its own juice
1 c liquid - pineapple juice plus water
1 pkg brown gravy mix
3 T vinegar
1/4 tsp minced ginger
1 green pepper, chopped (opt.)

If you are using pork steak, freeze it just until firm and then slice it into
very thin strips.  For ham, cut into long strips about 3/8-inch on a side.

Brown meat in frying pan or wok, use oil if necessary.    Drain pineapple juice
from canned pineapple into a measuring cup and add water if necessary to get
correct amount of liquid.  Add this to fry pan or wok.    Stir in brown gravy
mix, vinegar and ginger.  Add pineapple and green pepper.  Simmer about 10
minutes, just until liquid begins to thicken.  Serve over rice.

Serves 4.

KEY WORDS:  main dish, quick, leftovers, easy
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Prepare ahead to eat after your martial arts class.

                  Korean Beef

1 flank steak (have butcher tenderize twice)
1/3 c soy sauce             1/3 c flour
1/3 c sugar                3 green onions, finely chopped
1/4 tsp grated ginger            2 eggs
1 dash salt, pepper, garlic        vegetable oil

Slice meat diagonally into 3 or 4 pieces.  Combine soy sauce, sugar, ginger,
salt, pepper and garlic.  Marinate steak pieces in this for at least 20
minutes.  Pat both sides of each piece in flour.  Add onions to beaten eggs and
dip floured meat pieces into this mixture.  Fry in about 1 1/2 inches of
vegetable oil.    Slice diagonally into 1/2-inch strips and top with chopped
green onions if desired.  May be served hot immediately or refrigerated and
served cold later.

Serves 4.

KEY WORDS:  main dish, make ahead, potluck, ethnic
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Great with chicken or ribs, indoors or out.

                  Barbecued Spareribs

8 country-style spareribs        2 dashes Tobasco sauce
1/2 tsp salt                1 1/2 c water
1 c catsup                1 lemon, thinly sliced
1/3 c Worcestershire sauce        1 onion, thinly sliced
1/2 tsp chili powder

Salt ribs and place in shallow roasting pan, meaty side up.  Roast at 450
degrees for 30 minutes.

Meanwhile, in a sauce pan combine catsup, Worcestershire sauce, chili, Tabasco
sauce and water.  Bring to a boil and cook for about 3 minutes.

Drain off excess fat from meat.  Top each piece with lemon and onion slices
Pour sauce over ribs and return to oven.  Cook at 350 degrees until ribs are
well done, about 1 hour.  Baste with sauce about every 15 minutes.  Thin sauce
with water if it gets too thick.

For chicken, total baking time is 1 hour at 350 degrees.  For barbecue, brush
sauce on ribs every 15 minutes after turning.

Serves 4.

KEY WORDS:  main dish, kids, entertain, outdoor, spicy, menu-3
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This is known as "Daddy Food" at our house.  It's a favorite with the kids and
gives Mom a night off.

                Worcester Hash

1 lb lean ground beef                1 cup frozen or leftover vegetables
2 cups pasta                       such as peas, corn, peas &
3 T Worcestershire sauce               carrots, mixed vegetables
chili powder to taste                   (opt.)
1/2 cup jack cheese, grated

Brown ground beef in skillet; drain.  Meanwhile cook pasta in boiling, unsalted
water until tender; drain.  Add Worcestershire sauce to meat in skillet; stir
until mixed.  Mix in chili powder to taste.  Add pasta and cheese; stir.  Add
vegetables and heat through.

Serves 4.

KEY WORDS:  main dish, quick, easy, leftovers, kids
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This is Miri's special contribution to all our church potlucks - and it ALWAYS
goes first.

                 Chinese Chicken Salad

2 chicken breasts (or whole chicken), cooked        Dressing:
1/6 pkg maifun (rice sticks) or              2 T sugar
1 can chow mein noodles                  1 tsp salt & pepper
1 head lettuce, shredded                 3 T vinegar
4 green onions or scallions, finely chopped         1/4 c vegetable oil
1/2 T white sesame seeds                 with juice of
1 cucumber, finely sliced                 1 lemon
chopped peanuts or sliced almonds (opt)          1 tsp grated ginger

Shred chicken.    Combine with rice sticks (or noodles), lettuce, green onions,
sesame seeds, cucumber and nuts.  Mix together dressing ingredients and toss
with salad.  Serve immediately.  For potluck, take salad and dressing in
separate containers and toss together just before serving.

Serves 4.

KEY WORDS:  salad, potluck, ethnic, entertain, kids, main dish, lunch,
leftovers
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Stuffing the bird with satisfaction.

              Apple Onion Turkey Stuffing

5 T butter            2 T lemon juice
1 c onion, diced        1/4 tsp nutmeg
2 c bread, crumbs        1/4 tsp allspice
2 pippin apples, chopped    1 c almonds, chopped
1 c white wine

In frying pan, melt butter and saute onions until they are clear.  In a bowl,
combine the bread crumbs with the onion mix.  Add apples and wine.  Return to
pan and cook 5 minutes longer.    Add the remaining ingredients.    Stuff into
turkey neck and body cavities.

Makes 1 batch.

KEY WORDS:  easy, entertain, holiday, menu-1
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Tasty, tangy departure from lettuce salad.

           Spinach & Mandarin Orange Salad with Mint Dressing

1 bunch spinach, washed and torn    1/2 c almonds, slivered and toasted
1 can (12 oz) mandarin oranges OR    6 fresh mandarin oranges
    Dressing:
1 c salad oil                1 clove garlic, crushed
1/2 c cider vinegar            1 tsp honey
1 c fresh mint, diced fine

Toss spinach, oranges and almonds together.  If desired iceberg lettuce can be
added.    Chill 1 hour.

Place dressing ingredients in a jar with a lid and shake.  Just before serving,
pour over salad and toss.

Serves 4.

KEY WORDS:  easy, quick, lunch, salad
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Refreshing pick-me-up from the California coast.

                   Smoothie

1/2 c chopped strawberries        1/2 c cubed ice
1/2 c orange juice            1/4 tsp honey

Combine all the ingredients in blender, serve immediately.

Serves 1

KEY WORDS:  outdoor, easy, quick, lunch, kids, beverage, snack, menu-4
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If you don't tell them it's eggplant, they'll never know.

                Eggplant Salad

1 eggplant, large            4 T cilantro, chopped fine
1 lemon, juiced             2 T mayonnaise
1 tomato, diced             3 T olive oil
3 cloves garlic, pressed

Cut eggplant in half lengthwise.  Place in baking dish, cut sides down.  Bake
at 350 degrees until soft, about 1 hour.  Scoop out insides of eggplant into a
large bowl.  Mash and cut or process until eggplant is in fine pieces.    Add all
other ingredients and mix.  Chill 1 hour before serving.  Serve on crackers,
pocket bread or by itself.

Serves 4

KEY WORDS:  lunch, salad, entertain, menu-2
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For this butter-basted bird, the secret is the slow cooking.

                 Baked Turkey

1 turkey, any weight          1 tsp allspice
1/2 c butter, in slices       1 tsp vegetable salt (seasoning salt)
1/2 c oil
4 cloves garlic pressed

Preheat oven to 400 degrees.  Place turkey in roasting pan.  Lift skin above
body cavity and insert butter slices.  Rub oil all over skin on body of bird.
Sprinkle with seasonings.  Cover the top of the turkey with aluminum foil.
Wrap the overlapping foil around the top of the roasting pan.  Cover with lid
also, if available.  Reduce heat to 350 degrees and figure amount of cooking
time at 20 minutes per pound.  Remove foil during last 20 minutes of cooking to
allow skin to brown.

Makes 1 turkey.

KEY WORDS:  easy, main dish, holiday, kids, entertain, menu-1
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Great for a group.

                Vegies and Dip

       Vegetables:                     Dip:
3 cucumbers, cut in sticks              1 c buttermilk
1/4 pound mushrooms, whole              1 c mayonnaise
1/2 bunch celery, cut in sticks           1 pkg dressing mix
1/2 bunch carrots, cut in sticks             (e.g. Hidden Valley Ranch)
1/2 lb cherry tomatoes, whole
1/2 head cauliflower, broken into flowerettes
2 green peppers, cut in sticks
3 zucchini, cut in sticks
1/2 bunch green onions (scallions), trimmed

Arrange the vegetables on a tray.  Chill 1 hour before serving.  Combine dip
ingredients and place in serving bowl.    Ready to serve.

For a low calorie dip, substitute lo-fat creamed cottage cheese for the
mayonnaise.

Serves 12 or more.

KEY WORDS:  easy, outdoor, entertain, snack, salad, menu-1
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A specialty of the house at the Discovery Inn.

                Crescent Rolls

1 T butter                1 T yeast
2 T honey                1/8 c warm water
1/2 tsp salt                2 c whole wheat flour
1/4 c hot water             1 c whole wheat pastry flour
3/4 c milk

Dissolve butter, honey and salt in hot water over low heat.  Add milk.    Heat
until lukewarm.  Dissolve yeast in lukewarm water.  Add to honey/milk mixture.
Combine two flours.  Stir enough flour into liquid to make dough thick enough
to knead.  Knead until smooth and elastic adding flour as needed.  Cover and
put in warm place to rise; let rise until double.  Divide dough in half and
roll out.  Cut into wedges triangular in shape.  Roll up, beginning at base of
triangle.  Curve ends slightly toward one another to form crescent shape.
Allow to rise again until doubled in size.  Bake on cookie sheet at 400 degrees
for 14 minutes, until golden brown.

Makes 16 rolls.

KEY WORDS: baked goods, bread, brunch, entertain, holiday, menu-1
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An impressive party favorite.

                 Cheese Twists

1 batch crescent roll dough (each batch makes 16 rolls)
grated Parmesan cheese
1/4 c cheddar cheese, shredded
2 T butter, melted

Roll out crescent roll dough.  Cut into rectangles, half as many as number of
rolls it would make (e.g. cut 8 rectangles if enough dough to make 16 rolls).
On half of rectangles, brush surface with melted butter.  Sprinkle with cheddar
cheese and Parmesan cheese.  Cover with remaining rectangles of dough.    Cut
each rectangle into ten 1/2-inch strips.  Twist each strip 4 or 5 times.  Place
on cookie sheet and bake at 375 degrees for 12 minutes until brown.

Makes 40 sticks

KEY WORDS: entertain, appetizer, baked goods, snack, bread, holiday
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 snack, bread, holiday