Recipe: Recipe: Kitchen to Kitchen Chat (15 recipes) - 10-1-97 Recipe Swap (updated 8-21-13) (2024)

15 RECIPES - KITCHEN TO KITCHEN CHAT
Recipe Swap - October 1, 1997

RECIPES IN THIS FILE:
Caramel Twix Bars
Marie Calendar's Cornbread
Walnut Bread in the food processor
Polenta Bread
Kaffee Kuchen Ring
Mississippi Mud Pie
Four-Onion Soup
Baked Cheddar Olives
Cheesy F. B. I. Man Safe Crackers
Chicken Puffs
Faux Stuffed Eggs
Banana Nut Cake with Cream Cheese Frosting
Tom Yum Gung (Hot & Sour Prawn Soup)
Jack Daniels Steaks
Warm Crab Dip

M&M/MARS CARAMEL TWIX BARS
(copycat recipe)
Makes 40 bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookies (40 cookies)
2 bags (12 ounces each) milk chocolate chips

Combine the caramels with the water in a small pan and melt over low heat.

Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.

In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just microwave the chips for 1 minute on high, stir, then microwave for another minute.

Remove the cookies from the refrigerator. Rest each cookie on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70 degrees F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Marie Calendar's Cornbread
(copycat recipe)

1 (9 oz) box corn muffin mix
1 (9 oz) box yellow cake mix
Ingredients listed on packages for preparing each

Prepare corn muffin mix per directions on box and cake mix per directions on box in separate bowls.

Pour prepared yellow cake mix into prepared corn muffin mix and stir well. Pour into greased 9x12x2 pan.

Bake at 350 degrees F for 30 to 35 minutes until toothpick comes out clean.

WALNUT BREAD IN THE FOOD PROCEESSOR
Source: Miriam Podcameni Posvolsky

1 1/2 cups water
2 teaspoons yeast
2 cups flour
2 1/2 cups whole wheat flour
2 tablespoons powdered milk
2 tablespoons dark brown sugar
1 tablespoon honey
2 teaspoons salt
1/4 cup chopped walnuts

Insert the plastic blade in the food processor. Dissolve yeast in water in bowl of food processor. Mix in all-purpose flour. Let stand 10 minutes.

Add whole wheat flour, powdered milk, brown sugar, honey and salt; process until it forms a ball. Add walnuts and process just to blend.

Turn dough onto a working surface and knead 5 minutes. Place dough into an oiled bowl, cover with plastic or cloth and let rise in a warm place (oven, off) for 1 hour.

Knead dough to expel air and place it in a loaf pan. Let stand covered 30 minutes.

Bake in preheated 450 degree F oven for 30 minutes. Turn down to 350 degrees F and continue baking 10 minutes.

POLENTA BREAD
Source: Farm Journal's Homemade Breads Cookbook

1/2 cup yellow cornmeal
2 cups boiling water
1 cup warm milk (120-130 degrees F)
2 Tbsp shortening
2 pkg active dry yeast
1/4 cup brown sugar
2 tsp salt
6 1/2 to 7 1/2 cup sifted flour, divided use
Shortening or butter (for brushing tops)

Gradually stir corn meal into 2 cups boiling water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 tablespoons shortening, cool until very warm (120 to 130 degrees F).

In large bowl, stir together yeast, brown sugar, salt and 2 cups flour. Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium; beat 2 minutes. Add 1 1/2 cups flour; beat 2 minutes.

Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic - about 8 minutes. Dough will be slightly sticky. Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes.

Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes.

Shape dough into 2 loaves and place in greased 9x5x3-inch loaf pans. Cover and let rise until double - about 35 minutes.

Bake in 375 degree F oven 35-40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks.

KAFFEE KUCHEN RING
Source: Farm Journal's Homemade Breads Cookbook

1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (105-115 degrees F)
3/4 cup warm milk (105-115 degrees F)
3 1/2 cup sifted flour, divided use
Butter, softened (for greasing pan)
Blanched whole almonds
1/2 cup butter, softened
1 cup sugar
4 eggs
1 tsp grated lemon rind
3/4 tsp salt
1/4 tsp ground nutmeg

Sprinkle yeast and 1 teaspoon sugar over 1/4 cup warm water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes.

Butter a 10-inch fluted tube pan. Arrange whole almonds in bottom of pan; set aside.

Using mixer at medium speed, in a large bowl beat 1/2 cup butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cups flour and yeast mixture: beat until mixture is well blended and forms a thick batter.

Pour batter into prepared pan. Cover and let rise until doubled about 1 hour and 15 minutes.

Bake in 350 degrees F oven 40-45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack.

MISSISSIPPI MUD PIE
Source: Art Poe

2 sticks (1 cup) butter or margarine, softened
2 cups sugar
4 eggs, divided use
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup chopped pecans, optional
3/4 of a jar marshmallow creme
Frosting (recipe follows)

Mix butter, sugar, 2 eggs and cocoa powder together. Add vanilla, remaining 2 eggs, flour and pecans, if using. Put into a greased 11x14-inch baking pan.

Bake at 350 degrees F for 30 minutes. Remove from oven.

While cake is hot, spread 3/4 jar of marshmallow creme on top. Spread Frosting over marshmallow creme.

FROSTING

1 (1 lb.) box powdered sugar
1/2 cup unsweetened cocoa powder
1 stick (1/2 cup) butter
6 tbsp. milk
1 tsp. vanilla extract
1 cup medium chopped pecans

Mix ingredients for the frosting together.

FOUR-ONION SOUP
From: Annie, TX
Makes 6 servings

1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 Tbsp. butter or margarine
2 cans (14 1/2 oz.each) beef broth
1 can (10 1/2 oz.) beef consomme
1 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1 cup (4 oz.) shredded Swiss cheese
6 slices French bread (3/4-inch thick), toasted
6 Tbsp. grated Parmesan cheese, optional

Slice all onions and leeks 1/4-inch thick. In a 3 qt. saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.

Add broth, consomme, Worcestershire sauce and nutmeg; bring to boil. Reduce heat; cover and simmer for 30 minutes.

Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.

Broil until cheese melts. Serve immediately.

BAKED CHEDDAR OLIVES
A 1969 Gourmet Magazine Favorite.
Makes 24 olives

1 cup grated cheddar cheese
2 tbsp unsalted butter, softened
1/2 cup flour
1/8 tsp ground cayenne pepper
24 pimiento-stuffed olives

Drain olives and pat dry with towels; set aside.

Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper. Wrap or mold each piece of dough around an olive, covering it completely. Place on a baking sheet.

Bake in the middle of a preheated 400 degree F oven for 15 minutes or until golden. Serve warm.

CHEESY F.B.I. MAN SAFE CRACKERS
Source: Aunt Bee's Mayberry Cookbook
Contributor: Cordelia Kelly-Greensboro, NC
Makes 6-8 servings

1/2 cup butter, softened
2 tbsp tomato juice
2 cups grated cheddar cheese
1 cup sifted all-purpose flour
3/4 cup chopped pecans
1/4 tsp ground red pepper (cayenne)
1/2 tsp salt

In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12-inches long. Chill overnight.

WHEN READY TO BAKE:
Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet.

Bake in a 350 degree F oven for 10 to 12 minutes.

CHICKEN PUFFS
Makes 4 servings

FOR THE CHEESE PUFFS:
2 tbsp butter
1/4 cup water
1/4 cup flour
1 egg
1/4 cup shredded Swiss chasse

FOR THE CHICKEN FILLING:
2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tbsp chopped pimento
2 tbsp dry white wine
1/4 cup mayonnaise
1/2 teaspoon salt
Dash of ground black pepper

In a saucepan, melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly.

Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.

Bake at 400 degrees F for 20 minutes. Remove from oven; cool and split.

Combine remaining ingredients for the filling. Fill each puff with 2 teaspoons of the filling.

FAUX STUFFED EGGS
Makes 28 appetizers (serving size: 1 stuffed egg half).

14 medium-size Hard Cooked Eggs
1 (15 oz) can Garbanzo Beans, Drained
1/4 cup Plain Lowfat Yogurt
1 tbsp Dijon Mustard
1 clove Garlic, Minced
1 tbsp Red Caviar, Optional

Slice eggs in half lengthwise; carefully remove and discard yolks.

Position knife blade in food processor bowl; add beans and next 3 ingredients. Process until smooth.

Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar, if using.

BANANA NUT CAKE WITH CREAM CHEESE FROSTING
From: Sandy, Tx

21/2 cups all purpose flour
1 2/3 cup sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup finely chopped nuts
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Cream Cheese Frosting (recipe follows)

Heat oven to 350 degrees F. Grease and flour a 13x9-inch rectangular baking pan.

Beat all ingredients, except frosting, on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.

Bake until wooden pick inserted in center comes out clean, about 45 to 50 minutes. Set cake in pan on rack to cool. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

1 (8 oz) pkg cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, milk and vanilla on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate any remaining.

TOM YUM GUNG
(HOT AND SOUR PRAWN SOUP)

Makes 8 cups

2 lbs prawns
Peanut oil
8 cups fish or chicken stock
2 tbsp lemon grass, finely chopped
2 tbsp galangal or ginger root, finely chopped
1 tbsp finely chopped garlic
2 tbsp lime leaves , finely shredded
1 tbsp fish sauce
1 to 4 tsp chili paste
3 tbsp lime juice
1/4 cup coriander (cilantro) leaves, stems removed (for garnish)
1/4 cup coarsely chopped green onions (for garnish)

Separate prawn heads and tails; peel tails; set aside.

Heat wok. Add peanut oil, prawn heads and shells. Stir fry for 2 minutes.

Add stock, lemon grass, galangal, garlic and lime leaves, simmer for 20 minutes. Cool and strain.

Reheat stock, add prawn tails, fish sauce, chili paste and lime juice. Simmer 3-4 minutes.
Serve garnished with coriander leaves and chopped green onion. Serve additional chili paste on side so diners may adjust hotness if desired.

JACK DANIELS STEAKS
Source: Bon Appetit magazine
From: jm,me

FOR THE SAUCE:
2 tablespoons minced shallot
1 tablespoon red wine vinegar
3 1/2 teaspoons cracked black pepper, divided use
2 cups beef stock
1 cup chicken stock
FOR THE STEAKS:
Steaks (your choice)
1/2 teaspoon each of thyme, rosemary and marjoram
1/4 cup olive oil
1 tablespoon Jack Daniels (or other whiskey)

TO MAKE THE SAUCE:
Boil shallots in vinegar and 1 1/2 teaspoons of cracked pepper in medium saucepan till liquid is nearly gone (one or two minutes).

Add both stocks; boil till reduced to about 1/2 cup (about 20 minutes).

TO PREPARE THE STEAKS:
Rub steaks with herbs and remainder of cracked pepper. Pour oil over and turn to coat. Marinate at room temperature for about 1 hour.

Heat skillet over medium high heat and brown steaks on both sides. Reduce heat and cook to desired doneness. Transfer to platter. Add sauce to skillet and bring to boil.

Just before serving add the Jack Daniels to sauce then pour sauce over the steaks. Best served with baked potato and a salad.

WARM CRAB DIP
From: Bill, DC
Makes 16 servings

1 pound crab meat, picked clean
8 each artichoke hearts, finely chopped
11 ounces goat cheese, whipped
1 bunch scallions, chopped
1 cup mayonnaise
1 cup sour cream
1 tablespoon Tabasco sauce
Salt and pepper, to taste
Pita triangles, toasted (for serving)

Mix all ingredients for the dip together thoroughly.

Bake in the oven at 350 degrees F until hot and bubbly.

Serve with toasted pita triangles.

Recipe: Recipe: Kitchen to Kitchen Chat (15 recipes) - 10-1-97 Recipe Swap (updated 8-21-13) (2024)

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