Archive through April 13, 2002
MoveCloseDeleteAdmin

TV ClubHouse: archive: Library - Miscellaneous thru May 2003: TVCH Recipe Book: Archive through April 13, 2002

Misslibra

Sunday, November 18, 2001 - 05:36 pm EditMoveDeleteIP
I just made some of this bread last night, never made it before but it turned out really well.


HARVEST PUMPKIN
PINEAPPLE LOAF

Nonstick cooking spray; 2 1/2 cups sugar; 1/2 cup (1 stick) butter or margarine, softened; 1 can (15 ounces) pumpkin; 1 can (8 1/4 ounces) crushed pineapple in juice, undrained; 4 large eggs; 3 1/2 cups all-purpose flour; 2 tsp. baking soda; 2 tsp. pumpkin-pie spice; 1 tsp. salt; and powdered sugar (optional).

Heat oven to 350 degrees. Lightly coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In a medium bowl, combine flour, baking soda, pumpkin-pie spice and salt; add to pumpkin mixture, mixing just until dry ingredients are moistened. Divide batter into prepared pans and spread evenly. Bake 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.

Note: Walnuts may be added. Prepare recipe as directed, stirring in 1 cup of coarsely chopped walnuts when adding dry ingredients.

(I also added pecans instead of walnuts, because that was the only nut I had on hand.)

Magikearth

Tuesday, November 20, 2001 - 10:18 am EditMoveDeleteIP
Here is a wine recipe that I make during the gorgeous season of Autum-

Full Moon Mulled Wine

Equal parts cranberry juice
apple juice
pear juice
to about 3 quarts

Bring juices to a slow simmer in a non-metal pot
Add: 7 whole cloves
the grated peel of 1 orange
the grated peel of 1 lemon

Let this simmer about one hour.For the final
five minutes of simmer,add one quart of medium to dry white wine.
Serve hot or warm with a twist of lemon and a small pinch of cinnamon or a stick.
* You don't have to wait for a full moon to enjoy this drink!

Misslibra

Tuesday, November 20, 2001 - 09:20 pm EditMoveDeleteIP
Kathy's Sweet Potato Pie

6-large sweet potatos
2-sticks of butter
1 1/2-cup dark brown sugar(packed)
1/2-cup of white sugar
1-tsp nutmeg
1/2-tsp allspice
1 1/2-tsp cinnamon
1/4-tsp ginger
3-tsps flour
2tsps vanilla
2 cans of evaporvated milk
4 unbaked pies shells
Heat oven at 375

Wash, then and boil potatoes until done, cool and peel. Place potatoes into large mixing bowl. Melt butter then add to potatoes, mix well. Add sugars to potatoes mixture mix well. Add eggs mixing well. Mix all dry ingredients, the flour and spices together, then add to potato mixture. Add both cans of milk, blend until all ingredients are mixed well, then add vanilla flavor.


When making sweet potato pies I always make at least four, because they get eaten up so fast. But you can divide this recipe in half, for two pies instead of four.

I also use my mixer to mix the ingredients, because if you have potatoes that are a little stringy, the strings will collect on the beater, so don't shake any of the potato mixture from the beaters back into your mixture. You don't want that in your pie.

Set oven at 375 in the begining of baking then turn oven down to 350 after about 20 mintues of baking. When baking four pies together I usually bake them for about a hour and about 45minutes. But if your baking only two, bake them for a hour and 20 minutes. Or until they become a nice brown, and the crust looks brown and done. Since dark brown sugar is used in this recipe, the pies will be a dark brownish color when done.

Max

Wednesday, November 21, 2001 - 10:11 am EditMoveDeleteIP
OH, I LOVE SWEET POTATO PIE!!!

I'm spoiled though, 'cause every one I've made or tasted gets compared to the one they used to serve at a barbeque place back home called "Brother's Place." It was SOOO good. When they retired and closed the place, I tried to get the recipe, but they said no dice. I've forever been in search of a reasonable substitute and never found one. I'll have to try your's MissL! :)

Gail

Wednesday, November 21, 2001 - 03:10 pm EditMoveDeleteIP
Max? You love Sweet Potato pie? Maybe you need to make a post in the "Love" thread? :)

Moondance

Wednesday, November 21, 2001 - 03:31 pm EditMoveDeleteIP
Sloppy Joes

My Mom makes the best! Even though I don't eat meat anymore, I can still remember how good they taste... just thought I would share :)

-First saute 1 onion chopped and at least 2 cups of celery chopped.
-Saute in 1 stick of margarine until soft.
-Then brown 1 lb. of ground meat and add mixture above.
-Add one small bottle of ketchup and one small can of tomato sauce
-Also add 3 tablespoons of brown sugar and 3 tablespoons of Worcestershire sauce.
-Let everything simmer for 40 minutes. It does not need a cover.

:)

Tksoard

Wednesday, December 05, 2001 - 03:30 pm EditMoveDeleteIP
TKSOARDS PUMPKIN CHEESECAKE


1/3 C. Butter
1/3 C. Sugar
1 Egg
1 1/4 C. Flour

2 8 oz. Cream Cheese
3/4 C. Sugar
16 oz. Can of Pumpkin
1 teas. Cinnamon
1/4 teas. Ginger
1/4 teas. Nutmeg
Dash of Salt
2 Eggs

Cream butter and sugar until light and fluffy. Blend in 1 egg. Add flour, mix well. Press dough on bottom and 2 inches up side of spring form pan. (I didn't have one so I made it in a 2 qt. cassarole dish.) Bake at 400 degrees for 5 minutes.

Reduce temp. to 350 degrees.

Combine soft cream cheese and sugar, mix on med. speed until well blended. Blend in Pumpkin, spices and salt, mix well. Add 2 eggs, 1 at a time, mix well after each egg. Pour into pie crust, smooth surface to the edge of crust. Bake 350 for 50 minutes. If useing spring form pan, loosen cake from rim of pan. Cool before removing rim. I just let it cool in pan. Chill, and put Cool Whip on top if desired!!

ENJOY!!

Schoolmarm

Wednesday, December 05, 2001 - 03:47 pm EditMoveDeleteIP
Chocolate Mint Squares---very Yummy, your Holiday treat from Schoolmarm (this recipe has been served in the Iowa Governor's mansion!)

BEWARE: This makes a BIG pan, DON'T make if you are (or should be) visiting the "lose weight" thread. They are yummy and you can't each just one!

CAKE:
1 c. sugar
1 c. flour
1 stick melted butter or margarine
4 eggs
1 (16 oz.) can chocolate syrup

Mix and bake for 20 minutes (my oven takes longer) at 350. Use a jelly roll pan--10x15 inches. Cool this layer in the refrigerator for 20 minutes.

MINT LAYER:
1 stick soft butter or margarine
1 lb powdered sugar
4 T. milk
2 tsp. peppermint extract
4 drops green food coloring

Combine and spread on the cooled cake. Refrigerate for 20 minutes.

FROSTING:
1 stick butter
1 (12 oz.) package of chocolate chips

Melt together butter and chocolate chips. Spread over mint layer and cool.

Cut into (small) bars.

Enjoy!

Tksoard

Wednesday, December 05, 2001 - 09:33 pm EditMoveDeleteIP
MissL, I just made your Pineapple Pumpkin Loaf. It's got 15 more minutes to bake, and I can't stand it!! Since I got my nose Roto Rooted, I can smell EVERYTHING!! It smells SOOO good!! I'll let you know how it turns out. As I said about the PUmpkin Cheesecake, I don't like pumpkin but my husband does. I Love cheesecake and it turned out so good. With your recipe MissL, I still don't like pumpkin, but I Love pineapple.

Schoolmarm, I love Choc and Mint, but my husband doesn't like mint. So sorry, but I won't be able to make your Choc Mint Squares until I have alot of company coming over. I just know I could eat it all at one sitting!!

HOOO HOOOO

Urgrace

Friday, December 07, 2001 - 10:10 am EditMoveDeleteIP
Has anyone made pumpkin pie and found that they made more than the pie crusts can handle? I cook my own pumpkins, so sometimes have some left over. If you want to start from scratch, the ingredients are listed below*. Otherwise, if you have already made enough for another pie, don't fret about making another crust. Just add 1/2 cup brown sugar, 1 teaspoon of rum or vanilla extract, then 1/2 cup raisins and some cubed pieces of bread to absorb the pumpkin mixture (between 1 and 2 cups). Set the pan in another larger shallow pan and put it in the oven, add and inch of water, bake at 350 for approximately 45 minutes or til knife inserted halfway from center comes out clean. You can serve this warm or cool!


*2 slightly beaten large eggs
2 1/4 cups milk
1 teaspoon rum or vanilla extract
1 tsp.cinnamon,1 tsp. nutmeg,1/4 tsp. ground cloves,1/4 tsp.ginger (or pumpkin pie spice)
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup raisins
1 to 2 cups bread cubes
Combine eggs, milk, rum or vanilla, spices,salt. Stir in brown sugar, then raisins and bread cubes. Pour into square pan, set pan into larger shallow pan, put into oven and add water into larger pan until one inch deep. Bake 350 approx.45 min.
Makes 6 servings.

Urgrace

Friday, December 07, 2001 - 10:27 am EditMoveDeleteIP
One more of my favorite recipes:

Onion Logs

1 softened 8 oz package of cream cheese
1/4 grated Parmesan cheese
1 Tbl. horseradish (don't let this scare you off)
1 jar of dried beef (Armour tm) or if you cannot find it a package of round sliced beef in the lunch meat section will do
A bunch of thin green onions, cut all to uniform length about 8 inches long

Clean onions and pat dry. Mix cream cheese, parmesan cheese and horseradish. Spread mixture - don't skimp - on a piece of sliced beef and wrap/roll around onion, repeating until you run out of mixture! Best if refrigerated overnight! Great as an appetizer or complements a fresh veggie plate! Bon appetite!

Grooch

Tuesday, December 11, 2001 - 04:23 pm EditMoveDeleteIP
Here is an extremely easy and healthy recipe.

You can have all the ingredients stored away except for the cucumbers and just pick them up that day. Everyone loves this and it is so healthy. It has zero fat. This take 5 minutes to make.

From the 500 Fat Free Recipes by Sarah Schlesinger

1 large cucumber thinly sliced
1 medium onion thinly sliced into rings
1/3 cup rice vinegar
1 1/2 tbs sugar
1/4 tsp red pepper flakes
1/4 tsp ground white pepper (I use black)

1. Combine cucumber and onion in a glass bowl
2. Combine Vinegar, sugar, red pepper flakes, and pepper
3. Pour dressing over cucumbers and onions. Chill for 2 hours and drain.

(I don't wait the 2 hours, and I don't drain. The next day, those pepper flakes do get spicy. yum.) Try it once and you will be hooked. Rice vinegar is so nice and mild. It is the key to this recipe.

Weinermr

Friday, December 14, 2001 - 07:15 pm EditMoveDeleteIP
Grooch - Your cucumber salad tastes EXCELLENT when eaten with salmon. I make something similar, and they go extremely well together - they compliment each other. A variation would be to add some dill to your cucumbers. That tastes good too.

Grooch

Saturday, December 15, 2001 - 05:47 am EditMoveDeleteIP
Thanks, Weiner! It is really so easy to make.
And if you have left over salad, the next day you can really taste those pepper flakes! (I love hot pepper!)

I keep meaning to make Twiggy's potatoes. But everytime I go out to buy buttermilk and potatoes, something happens and the potatoes are gone and the buttermilk has turned. But I am determined to make them!

Plus I want to make Gails pecan casserole (appears I wil be alone for Christmas, great time to try it) and I want to make the sweet potato cheesecake. I love cheesecake and pumpkin. I am convinced any recipe w/ sweet potaoe or pumpkin in it, is healthy.

Tksoard

Sunday, December 23, 2001 - 11:40 am EditMoveDeleteIP
This is a recipe for Party Mix. My sister started this recipes about 15 years ago as Chex Mix, but it is SO much more and better then the original recipe.

Kathy's Party Mix

1 10 oz. box of Cherrios
1 15 oz. box of Rice Chex
1 Bag of Pretzel Sticks (as thin as you can find)
1 1/2-2 Lbs. Nuts (I use 1 lb. of dry roasted peanuts an 1 lb. of whole cashews)

Mix together carefully. I use 2 very large aluminum foil turkey roaster pans.

Heat:

2 Sticks of butter
1 cup veg oil
2 Tbls. Worchester Sauce
2 tsp. Tabasco Sauce (I use 3, because this adds SO much to the flavor!!)
2 tsp. Garlic Salt
2 tsp. Celery Salt

Drizzle half over each pan and mix completely. You can use your hands, because it isn't real hot. Bake in 250 degree over for 1 1/2 hours, stirring every 15 minutes. Use large spatula for that part, it's hot.

Note:Do not substitute. I had a friend that used Honey Nut Cherrios, Wheat Chex, and twisted pretzels, and Honey Roasted Nuts and couldn't figure out why it didn't taste as good as mine. DUH!!

This is a really big hit at partys and I give it away as Christmas gifts in pretty Christmas Tins.

Enjoy and Merry Christmas to everyone!!

Ocean_Islands

Wednesday, January 30, 2002 - 08:29 am EditMoveDeleteIP
I think your sister should work on a lower fat version of this recipe. Two sticks of butter AND a CUP of oil? !

Tntitanfan

Saturday, February 23, 2002 - 08:58 am EditMoveDeleteIP
Vegetarian Lasagna

1 T olive oil
1 small onion minced
2 t (or more) minced garlic
2 cans fat free refried beans
2 cups tomatoe sauce
2 cups tomatoe puree (or just use 4 cups tomatoe sauce)
1 t oregano
1 t basil
pepper to taste
12 oz uncooked lasagna noodles
2 cups part-skim ricotta cheese (or I will share my ricotta recipe upon request)
8 oz shredded mozzarella
parmesan cheese to taste

Cook the onion and garlic in the olive oil until tender. Stir in the beans and cook for a couple of minutes, stirring constantly. Add everything through the pepper and simmer for 5-10 minutes, stirring occasionally. Spread a thin layer of sauce in a 9x13 baking dish. Layer 1/3 of the noodles, 1/2 of the ricotta, 1/2 of the mozzrella, and 1/3 of the remaining sauce. Layer the second 1/3 of the noodles, the remainder of the ricotta, the remainder of the mozzarella, and the second 1/3 of the sauce. Layer the last of the noodles and the last of the sauce and sprinkle with Parmesan. Bake, covered, at 350 for 1 hour. Allow to stand at least 15 minutes before serving.

Twiggyish

Friday, April 12, 2002 - 06:29 pm EditMoveDeleteIP
This is an easy version of the recipe, as long as you allow plenty of time in the crock pot. If you start it overnight, it's ready to go the next day.


Easy Pulled Pork (Slow Cooked)

Pulled Pork Barbecue
4 lb pork roast
1 sliced onion (Optional)
2 cups water
16 oz bottle of your favorite BBQ sauce (I use a sweet molassis BBQ sauce)
salt and pepper

1. Place one sliced onion at the bottom of Crock Pot. (Optional)
2. Place roast in Crock Pot on top of the sliced onion. (If you add the onion) Add enough water to fill Crock Pot two thirds of the way.
3. Cover and cook on low 8-12 hours or overnight.
4. Remove roast. Bone and fat as well as any water, onions and grease remaining in pot.
5. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
6. Return the pulled pork to the Crock Pot. Mix in BBQ sauce and cover. Heat on high until fully heated.

Serve on large, crusty buns.

Optional addition.. Cole Slaw!
Some people cook the pork without an onion and it is delicious without,too.

Gail

Friday, April 12, 2002 - 06:35 pm EditMoveDeleteIP
I have done something very similar Twiggy - I always use a Boston butt and put it in the crockpot with 2 cups of water the night before and cook low for about 12 - 13 hours. I used to add the bbq sauce and reheat after i had pulled it apart but some people really love it plain better. it freezes really well.

Oh, yeah, put the cole slaw on the meat in the sandwich - it is terrific!!

Twiggyish

Friday, April 12, 2002 - 07:18 pm EditMoveDeleteIP
Yup, that's it, too. Delicious!

Misslibra

Saturday, April 13, 2002 - 01:26 pm EditMoveDeleteIP
Twig i'm going to try your recipe it sounds very good.

Misslibra

Saturday, April 13, 2002 - 01:31 pm EditMoveDeleteIP
Grooch I'll have to try that rice vinegar. I have a simular recipe for the cucumbers but I use italian dressing since it has alot of spices in it all ready, i also don't use the sugar in it. And the red paper flakes is a must.

Tntitanfan

Saturday, April 13, 2002 - 01:39 pm EditMoveDeleteIP
Pioneer Chili

1 lb ground round
1 15-16 oz can tomato sauce
1 8 oz can tomato sauce
1 15-16 oz cans Bush's Chili Hot Beans
1 package Pioneer Chili Mix
1 t. additional chili powder

Brown beef. Rinse in colander with hot water and drain well. Return meat to pot and stir in the remainder of the ingredients. Serve over spaghetti and/or Fritos with tamales, shredded cheese, chopped onions, cornbread, and a pickle assortment.

Knightpatti

Saturday, April 13, 2002 - 07:28 pm EditMoveDeleteIP
Sounds great Tnt and easy! Thanks!

Knightpatti

Saturday, April 13, 2002 - 07:34 pm EditMoveDeleteIP
Here is something good and easy:

1 medium box of velvetta cheese
1 can of rotele (name brand for tomatoes and chili peppers)

Cut velvetta cheese into chunks and place in a large microwave bowl. Pour the can of rotele on top of the cheese. Microwave a few seconds. Take out and stir. Microwave again until the mixture is smooth.

Buy fresh loaves of french or italian bread. Break bread and dip. Delicious!