Recipes Included On This Page Bacon-Almond-Cheese Triangles Baked Pecan Stuffed Portobello Mushrooms Barbecued Water Chestnuts Basic Berry Jam - Using Kumquats Black Olives With Orange-Garlic-Hot Pepper Marinade Blue Cheese & Mushroom Bruschetta Blue Cheese and Parmesan Cheese Straws Boston Baked Beans and Brisket Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon-Almond-Cheese Triangles* Recipe By : Serving Size : 96 Preparation Time :0:00 Categories : Appetizers Bacon Cheese Nuts Onions Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shredded cheddar cheese 12 slices bacon -- cooked/crumbled 8 oz. sliced almonds 1 1/3 tablespoons Worcestershire sauce 1 medium onion minced 2 cups mayonnaise (I use Hellmans) 24 slices firm sandwich bread -- decrusted Decrust bread and toast on one side under the broiler. Combine all ingredients. Spread filling on untoasted side of bread evenly to edges. Flash freeze 1 hour, transfer to bags and return to freezer. Bake frozen pieces in a 400 degree oven for 10 minutes until bread is firm and golden and cheese starts to melt. Cut in quarters and serve. ( Hint: Sometimes I think it's easier to quarter them while they are frozen. Then the only trick is to keep them as close together as possible so the filling doesn't ooze off the edges. Makes 96 pieces. Posted to FareShare 12-98 by muckerheide@mediaone.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pecan Stuffed Portobello Mushrooms Recipe By : Sun-Sentinel 11-19-98 Serving Size : 6 Preparation Time :0:00 Categories : Carrots Mushrooms Nuts Onions Vegetarian Volume 3, Dec. '98 Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PECAN STUFFING*** 1 1/2 lbs multigrain or sourdough bread -- cubed 1 tbsp olive oil 1 tbsp butter 1 med onion -- chopped 1 med carrot -- chopped 2 ribs celery -- sliced 8 oz mushrooms -- sliced 3 1/2 oz shiitake mushrooms -- sliced 1/4 c pecan pieces 2 tsp poultry seasoning 1/2 c minced parsley 1 c vegetable broth -- warmed 1/2 tsp salt 1/2 tsp fresh ground black pepper ***STUFFED PORTOBELLO MUSHROOMS*** 6 med portobello mushrooms -- stems removed 2 tsp olive oil 1 c dry white wine 2 tbsp lemon juice To make stuffing: Place the bread cubes on a baking sheet with sides and bake 20 to 25 minutes in a 300-degree oven, turning periodically to brown. Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat and saute onions, carrots and celery 3 minutes or until lightly caramelized or browned. Add mushrooms, pecans and poultry seasoning, continue to saute 2 minutes. Add parsley and transfer to a large mixing bowl. Add toasted bread cubes and broth. Allow to sit 30 minutes or until stuffing becomes fluffy. Season with salt and pepper and cool. To stuff mushrooms: Place mushrooms top side down. Place a portion of stuffing in each mushroom cavity, mounding well. Place mushroom caps in a large nonreactive roasting pan where they will fit in a single layer. Mix olive oil, wine and lemon juice together in a nonreactive container and pour into pan. Cover lightly with foil and bake 30 minutes. Remove cover and continue baking 15 minutes or until surface is golden brown and mushrooms are cooked through. Makes 6 entree servings or 12 appetizer servings. Posted on FareShare 12-98 by S. Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - - NOTES : This is an excellent vegetarian holiday entree. * Exported from MasterCook * Barbecued Water Chestnuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Bacon Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Water chestnuts -- drained 1 pound Bacon 3/4 cup Catsup 1 cup Brown sugar 1 dash Soy sauce -- optional Wrap chestnuts in 1/2 to 1/3 piece of bacon. Hold together with toothpicks. Broil or bake at 400F till bacon browns. Drain off bacon grease well. Sauce: Mix well and pour over water chestnuts. Bake or broil until sauce is bubbly and tops of water chestnuts are slightly browned. Can also be placed in a slow cooker and simmered for an hour or two before serving. Posted to FareShare 12-98 by muckerheide@mediaone.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Berry Jam - Using Kumquats Recipe By : Emily Serving Size : 1 Preparation Time :0:00 Categories : Jams And Jellies Volume 3, Dec. '98 Citrus Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- kumquats sugar Use only freshly-picked kumquats. Pick over carefully and wash, removing skin, hulls and debris. Measure kumquats by cupful, then place in enameled or stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just until kumquats soften. Mash thoroughly by hand with a potato masher as the kumquats cook. For every cup of pulp, add 1 cup of sugar. Bring to a boil over moderately high heat and continue to boil until the temperature of the jam reaches 221 degrees F on a candy thermometer. (The stage at which the mixture will form a jelly of the desired consistency if a spoonful on a small dish is placed in the freezer for one minute.) Keep an eye on the boiling jam and stir frequently! When jam is ready, ladle into sterilized jars, seal (either with jam jar tops or a thin layer of paraffin wax) and close, then submerge jars in boiling water for 1 hour. Recipe from http://www.saltandpepper.com/recipes/m/5378006.html Sender: phill@news.rt66.com Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Olives With Orange-Garlic-Hot Pepper Marinade Recipe By : Marlena Spieler, San Francisco Chronicle (1998) Serving Size : 4 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Appetizers Citrus Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup black or purple olives (fleshy Mediterranean-type) 1/2 unpeeled orange -- coarsely chopped 1/2 orange -- juiced 1/2 lemon -- juiced 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1 large garlic clove -- finely chopped Tabasco OR cayenne pepper -- to taste 3 tablespoons extra virgin olive oil Combine all ingredients in a bowl; stir to coat the olives with the juices and seasonings. Let marinate for from 2 hours to overnight at room temperature. Serve immediately, or cover and refrigerate. Bring to room temperature before serving. Yields 1 cup. PER 1/4 CUP: 80 calories, 0 g protein, 1 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 241 mg sodium, 1 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 Marlena Says: "I brought a jar of these home from a recent trip to Israel. They are delicious with a salad of wild arugula or mizuna and white beans." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese & Mushroom Bruschetta By LIpton Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Mushrooms Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- chopped 1/2 cup finely chopped shallots or onions 1/3 cup Wish-Bone Chunky Blue Cheese Dressing 2 teaspoons chopped green onion (optional) 1 teaspoon sherry (optional) 1/4 teaspoon ground black pepper 1 loaf French bread (18 in.) cut into 28 rounds, toasted A terrific appetizer to start a sit-down dinner, or great finger food for a holiday get together. In nonstick skillet sprayed with nonstick cooking spray, cook mushrooms and shallots, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is evaporated. In medium bowl, combine mushroom mixture, blue cheese dressing, green onion, sherry and pepper. Top each bread round with mushroom mixture. Serve immediately or just before serving warm in oven at 350F for 5 minutes. Makes about 28 appetizers. Posted to FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> Taste Tested Recipe from The Lipton Kitchens From http://www.lipton.com/recipe-index.html - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese and Parmesan Cheese Straws Recipe By : Detroit Free Press Food Section Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 2 tablespoons water 1 cup freshly grated Parmesan 1 cup finely crumbled blue cheese (any type) 1 pound pkg. frozen puff pastry -- thawed/unfolded Paprika for sprinkling over pastry Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or spray with nonstick cooking spray. In a small bowl, beat together the egg and water to make an egg wash; set aside. In another bowl, toss together the Parmesan and blue cheeses; set aside. On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle. Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika. Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down. Roll out the pastry with a rolling pin to flatten slightly. Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips. Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise). Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets. Bake until golden and puffed, about 12-15 minutes. Remove from the oven and cool before removing to a serving dish. Makes about 56 cheese straws; analysis based on 1 straw. Cook's note: Cheese straws can be made ahead and frozen until ready to use or baked up to two days ahead and kept in an airtight container. To recrisp them, place in a 400-degree oven until heated through, about 3-5 minutes. From Annabel Cohen Tested by Susan Selasky for the Detroit Free Press Test Kitchen 60 calories (63% from fat), 4 grams fat (1 gram sat. fat), 4 grams carbohydrate, 2 grams protein, 77 mg sodium, 8 mg cholesterol, 32 mg calcium, 0 grams fiber http://www.freep.com/ December 21, 1998 MC formatting and posting to FareShare 12-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Baked Beans and Brisket Recipe By : Sun-Sentinel 11-19-98 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Beans/Legumes Beef Main Dishes Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb dried navy or kidney beans water, for cooking beans 3 lb beef brisket 1 onion -- sliced 1 tbsp prepared mustard 1 tbsp salt 1/4 c packed brown sugar 1/4 c molasses 2 c boiling water, or to cover Wash beans and pick over, discarding any stones. Place in bowl and cover with cold water. Let soak overnight. Next morning, drain beans and place in saucepan. Cover with fresh water. Heat slowly and cook just below boiling point until skin burst, about 30 minutes. When done, drain beans and place them in a large 6-quart casserole with lid. Add the brisket and onions. Mix mustard, salt, brown sugar, molasses and boiling water and pour over beans. Cover and bake at 225F degrees for 8 hours, uncovering casserole last hour so meat and beans will brown. Posted on FareShare 12-98 by Sally Schwartz <honns@gate.net> Visit AUNT SALLI'S CYBERKITCHEN http://members.tripod.com/honns Subscribe to the Cyberkitchen Mailing List. http://www.onelist.com/subscribe.cgi/cyberkitchen - - - - - - - - - - - - - - - - - -

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