Taste of Home, Oldies and Goodies Week 2, 09/27/04

* Exported from MasterCook *

Breakfast Burritos

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast and Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (16-ounce) bag Southern-style hash browns
12 eggs
1 large onion -- chopped
1 green pepper -- chopped
1/2 pound bulk pork sausage -- browned and drained
12 (10-inch) flour tortillas -- warmed
3 cups (12-ounces) shredded cheddar cheese
Salsa -- optional

In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350' for 15-20 minutes or until heated through. Serve with salsa if desired.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."
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Per Serving (excluding unknown items): 419 Calories; 19g Fat (41.0% calories from fat); 19g Protein; 42g Carbohydrate; 3g Dietary Fiber; 217mg Cholesterol; 575mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

Barbecue Beef Sandwiches
1 TBS butter or margarine
1 lb lean ground beef
½ cup chopped onion
1 med. Green pepper, chopped
¾ cup ketchup
¼ cup water
1 TBS sugar
2 TBS prepared mustard
1 TBS vinegar
Salt and pepper to taste
Hamburger buns

In a skillet melt butter over medium high heat. Brown the beef, onion and green pepper. Add all remaining ingredients except buns. Simmer uncovered for 15 minutes. Serve on buns.


Stuffed Celery Stalks

1 pkg, 3 ounces, cream cheese softened
2 TBS creamy peanut butter
1 TBS light cream
1 ½ tsp minced onion
¼ tsp curry powder
4 celery stalks, cut into 3 inch pieces
¼ cup copped salted peanuts

In a small bowl blend first five ingredients. Stuff into celery pieces. Sprinkle with peanuts. Chill until serving.

* Exported from MasterCook *

Cajun Corn Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
1 cup chopped green pepper
6 green onions -- sliced
1/2 cup cooking oil
1/2 cup all-purpose flour
3 cups water
1 (14-1/2-ounce) can Cajun style stewed tomatoes
2 cups chopped peeled tomatoes
1 (6-ounce) can tomato paste
2 (16-ounce) packages frozen whole kernel corn
3 cups cubed cooked ham
1 1/2 pounds fully cooked smoked sausage -- sliced
1/8 teaspoon cayenne pepper -- or to taste
Salt -- to taste
Hot pepper sauce -- to taste

In a large kettle or Dutch oven, sauté onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed and chopped tomatoes and tomato paste: mix well. Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce. Bring to a boil, stirring frequently. Reduce heat, simmer uncovered for 1 hour, stirring occasionally.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."

Spicy Peach Crisp

1 29 ounce can sliced peaches, well drained
½ cup rolled oats
½ cup packed brown sugar
¼ cup all purpose flour
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ cup butter or margarine

Cream or Ice Cream

Arrange peaches in an 8 or 9 inch pan. IN a small bowl combine oats, sugar, flour and spices. Cut in butter until coarse crumbs form; sprinkle over peaches. Bake at 400 degrees for approx 20 minutes. Serve warm with cream or ice cream.

Did you know that Moonchild has these in MasterCook format from 1993 (TOH) and 1998 (QC). You need to join her yahoo group to get these.

Thank you for the information. Will check that out. Beth

* Exported from MasterCook *

Fudge-Nut Oatmeal Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Fudge Filling:
1 (14-ounce) can sweetened condensed milk
2 cups (12-ounces) semisweet chocolate chips
2 tablespoons butter or margarine
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts

In a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds in the bottom of an ungreased 15-in. x 10-in. baking pan; set aside. For filling, heat milk, chocolate chips, butter and salt in a saucepan or microwave-safe bowl until melted. Remove from the heat; stir in vanilla and walnuts. Spread over oat mixture in pan. Drop remaining oat mixture by tablespoonfuls over chocolate. Bake at 350' for 20-25 minutes.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."
Yield:
"2 1/2 to 3 dozen"

* Exported from MasterCook *

Mexican Corn Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow corn
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs -- beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8-3/4-ounce) can cream-style corn
1/3 cup chopped onion
2 tablespoons chopped green pepper
1/2 cup shredded cheddar cheese

In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-in. square baking pan or 10-in. heavy skillet. Bake at 350' for 30-35 minutes, or until bread is golden brown and tests done.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."

* Exported from MasterCook *

Raspberry Lemon Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs -- lightly beaten
1 cup light cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper-lined muffin cups. Bake at 400' for 18-20 minutes or until golden brown.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."
Yield:
"1 1/2 dozen"

* Exported from MasterCook *

Upside-Down Apple Gingerbread

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts-Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- melted
2 large apples -- peeled, cored and sliced
1/3 cup packed brown sugar
Gingerbread:
1/2 cup butter or margarine -- melted
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9-in. square baking pan. Arrange apples over butter; sprinkle with brown sugar and set aside. For gingerbread, combine butter, molasses, sugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350' for 45-50 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm.

Source:
"1993 Taste of Home Magazine"
S(Formatted by:):
"Moonchild2488"
Copyright:
"1993 Reiman Publications, L.P."

Cherry Rice Fluff

1-1/2 cups cooked rice
1 tsp butter or margarine, softened
1/4 tsp salt
1 cup milk, divided
1 pkg cherry flavored gelatin, 3 ounces
1-1/2 cups water
1/4 tsp almond extract
1/2 cup whipping cream
2 TBS sugar
1 16 ounce can pitteed red cherries, halved and drained with juice reserved
Glaze:
Reserved cherrry juice
1 TBS cornstarch
1/4 tsp almond extract

Combine the rice, butter, salt and 1/2 cup milk. Let stand. Prepare gelatin with water and remaining milk. Stir in almond extract. Chill until partially set. Whip cream with sugar. Fold rice mixture, cherries and whlipped cream into gelatin. Spoon into an oiled 6 cup mold or casserole. Chill until set, about 4 hours. For teh glaze, combine reserved cherry juice and cornstarch in a saucepan. Heat until thickened. Stir in extract. Chill. To serve, unmold fluff and drizzle with glaze.

Strawberry Cream Cake Roll

4 eggs
2 tsp vanilla extract
¾ cup sugar
¾ cup sifted cake flour
1 tsp baking powder
¼ tsp salt
Confectioners’ sugar

Cream Filling:

1 cup whipping cream
¼ cup sugar
½ tsp vanilla extract
2 cups fresh or frozen strawberries, cut up
Confectioners’ sugar
Additional whole strawberries
Whipped cream, optional

In a mixing bowl, beat eggs and vanilla on high speed with an electric mixer for five minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, b. powder, and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375 for 10 to 12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners sugar. Peel off paper from cake; roll up cloth and cake. Cool. For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it, sprinkle with strawberries. Roll up the cake again and chill for 2 hours. Sprinkle with confectioners sugar; garnish with strawberries and additional whipped cream if desired.

Strawberry Muffins

2 cups all purpose flour
1 cup sugar
1 tsp vaking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
2 eggs, beaten
½ cup vegetable oil
½ cup buttermilk
½ cup strawberry jam

In a mixing bowl, stir together flour, sugar and baking soda; cinnamon, nutmeg and salt, make a well in the center. Combine eggs, oil and buttermilk; pour all at once into the well. Stir just until dry ingredients are moistened. Do not overmix. Gently fold in jam, a few lumps will remain. Place in well greased or paper lined muffin tins. Bake at 375 for 20 minutes.

Blue Cheese Dressing

¼ cup crumbled blue cheese
¾ cup sour cream, divided
2 TBS vegetable oil
1 TBS lemon juice
1 to 1 ½ tsp Worcestershire sauce, optional
Salt and pepper to taste.

In a small bowl mash blue cheese with a fork. Add 2 TBS sour cream; beat until smooth. Stir in all remaining ingredients. Serve over mixed greens. Yields 1 cup of dressing.

Apples and Cream Pancake

1/2 cup milk
2 eggs
1/2 cup all purpose flour
1/4 tsp salt
1 to 2 TBS butter or margarine
1/4 cup packed brown sugar
1 pkg cream cheese, softened, 3 ounces
1/2 cup sour cream
1/2 tsp vanilla extract
1-1/2 cups thinly sliced unpeeled apples
1/4 cup chopped walnuts

IN a small mixing bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat cast iron or ovenproof skillet in a 450 degree oven until hot. Add butter to teh skillet; spread over entire bottom. pour in batter; bake for 10 minutes or until golden brown. Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.