January 20th, 2006 by alice
Tags: Bars, Marmalade, Meringue
INGREDIENTS
- 6tablespoonsbutter or margarine, softened
- 1/2cupsugar, divided
- 2eggs, separated
- 1teaspoon gratedorange rind
- 1teaspoonvanilla extract
- 1cupall-purpose flour
- 1/2cupwheat germ, divided
- 1/2cup finely choppedpecans, divided
- 1/4teaspoonsalt
- 1/3cuporange marmalade
- siftedpowdered sugar (optional)
DIRECTIONS
- Cream butter in medium mixing bowl.
- Gradually add 1/4 c sugar; beat until light and fluffy.
- Add egg yolks, orange rind, and vanilla; beat until well-blended.
- In separate bowl, combine flour, 1/4 c wheat germ, 1/4 c pecans, and salt.
- Add flour mixture to creamed mixture; combine well.
- Press dough evenly into ungreased 8×8 baking dish, across bottom and up 1″ on all sides to make a crust.
- Bake at 350 for 12-15 min or until golden brown.
- While dough is baking, prepare meringue: Beat egg whites (at room temp) until soft peaks form.
- Gradually add remaining 1/4 c sugar (1 Tbsp at a time), beating until stiff peaks form.
- Fold in remaining 1/4 c wheat germ and 1/4 c pecans; set aside.
- Spread marmalade over warm crust; top with meringue.
- Bake at 350 for 18-20 min or until golden brown.
- Cool in pan on wire rack.
- Sprinkle w/powdered sugar, if desired.
- Cut into bars or squares.
- Store in airtight container for up to 1 week.
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January 20th, 2006 by alice
Tags: Cranberry, Nonlcoholic, Punch, Sparkling
INGREDIENTS
- 1/4cupcranberry juice
- 3/4cupclub soda(sparkling Soda water)
- 1sliceoranges, thin
- 1sprig freshmint
DIRECTIONS
- Fill a large glass with ice cubes and add the juice& soda water.
- Decorate with the orange slice and the mint.
- Serve.
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January 20th, 2006 by alice
Tags: Rice, Slice, Turkeysparagus
INGREDIENTS
- 1 (375 g)packageRice-A-Roni(or use leftover cheese rissotto or similar)
- 1cupasparagus, cooked & chopped
- 1cup leftovercooked turkey, cubed
- 4eggs, beaten
- 1/3cupherbs, chopped(parsely, tarragon, or any to taste)
- 2clovesgarlic, chopped(to taste)
DIRECTIONS
- If you make rissotto the night before, keep some aside before you add the final ingredients& fold some cheese in.
- You will need to warm it through before proceeding with this recipe.
- If using Rice A Roni or similar, just prepare as directed.
- Stir in asparagus, turkey (or chicken), eggs, herbs& garlic.
- Spoon into a greased& lined 9×11″ pan& bake at 180 degrees C for 15-20mins.
- Cut into squares& serve warm, at room temperature or even cold.
- Serves 6 as a light lunch with a green salad, or at a party as finger food.
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January 20th, 2006 by alice
Tags: Bobotie, Cape, Casserole, Malay, Southfrican
INGREDIENTS
- 1cup1% low-fat milk
- 2sliceswhite bread, 3/4 inch thick
- 1 1/2lbslean ground beef
- 1onion, chopped
- 2clovesgarlic, minced
- 1tablespoon mild to medium heatcurry powder
- 1teaspoonground turmeric
- 1tablespoonsugar
- 1tablespoonvinegar
- 1/4cupseedless raisins
- 1apple, peeled and diced
- salt and pepper, to taste
- 2/3cupwater
- 1packetbrown gravy mix
- 1egg, beaten
-
Custard Topping
- 1 1/2cups1% low-fat milk(use the milk from the bread soaking)
- 3eggs
- 1pinchsalt
- ground nutmeg
- 4bay leaves
-
Yellow Almond Rice
- 2cups parboiledwhite rice
- salt
- 1/8teaspoonground turmeric
- 1/2cup toastedslivered almonds
-
Sambals (accompaniments)
- slicedbananas
- finely choppedtomatoes, and
- finely choppedonions, mixed together
- peachesor mango chutney
- slicedcanned beets
- gratedcoconut
- lime pickle(Patak’s)
DIRECTIONS
- Soak the bread in the cup of milk, set aside.
- In a large, non-stick skillet, brown the ground beef.
- Add the onions, garlic, curry powder and tumeric and cook until the onions are soft.
- Add sugar, vinegar, raisins, apple, salt and pepper.
- Pour in water and gravy mixture and cook gently until it starts to thicken.
- Remove from heat and cool slightly.
- Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
- Fold into meat mixture together with the beaten egg.
- Place the meat mixture into a greased 9 x 9″ casserole dish and bake at 350 F for 15 minutes.
- Remove from oven and cool completely.
- Prepare custard topping.
- For the custard topping: beat together the milk, eggs and salt.
- Gently pour over the cooled meat mixture.
- Sprinkle with nutmeg and place bay leaves on top.
- Return casserole to oven until the top is set- about 20 to 25 minutes.
- Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
- Cook rice in the usual manner adding tumeric and salt to the water.
- Drain and fluff up, add almonds.
- Place the sambals in small serving dishes and allow guests to help themselves.
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January 20th, 2006 by alice
Tags: Marinated, Mushrooms, Ranch
INGREDIENTS
- 1-1 1/2lbcremini mushrooms or button mushrooms, cleaned
- 1packageHidden Valley Ranch dressingor ranch dip mix
- 1/2teaspoonblack pepper
- 1/4teaspoonsalt
- 1/2teaspoongarlic powder
- 1tablespoondried parsley
- 2-3tablespoonswater
- 2/3cupolive oil
- mozzarella cheeseor parmesan cheese (optional)
DIRECTIONS
- Place mushrooms in a medium mixing bowl, set aside.
- In a small bowl stir together the ranch package, salt, pepper, garlic powder, and parsley.
- Whisk in the olive oil.
- Pour over mushrooms and toss.
- Allow to marinate for at least 1 hour and up to 4 hours.
- Grill, saute’, bake, or place on kabobs with meats and other vegetables.
- Top with cheese after cooking, optional.
- Serving Suggestions: Porterhouse steak, baked potato topper, mashed potatoes, and this makes a great appetizer.
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