CHATROOM~WEB FRIEND'S 8
PECAN TARTS - Sylvia Parrish
PASTRY:
1 cup Butter
8 oz Cream Cheese
2 cups Flour
FILLING
1/2 cup Butter
1 cup Sugar
2 egg yolks
1 cup chopped Pecans
1 cup chopped Dates
1 tsp Vanilla
2 egg whites beaten stiff
Mix pastry ingredients and roll thin. Put in 1" muffin tins Add mixture below Mix all filling ingredients together, saving egg whites until last. Put in pastry and bake at 325º for 25 minutes. Can be made at Thanksgiving and store in a cool place...tightly covered...and they keep through Christmas.
CHICKEN MARASLA - Sylvia
4 chicken cutlets, pounded thin
1/2 cup flour
2 teaspoons butter (do not use margarine, it will not melt consistently)
2 cups of thinly sliced mushrooms
1 tablespoon of olive oil
1 1/2 cups of Marsala wine
1 tablespoon chopped parsley
salt and pepper, to taste
Dredge the chicken cutlets in the flour. Melt butter and sautee the mushrooms until browned. After they are browned, remove them from the pan. Add olive oil and heat until very hot. Sautee the chicken until it is white throughout. Add the marsala and simmer about 3 minutes. Add mushrooms, parsley, salt and pepper. Pour the sauce over the chicken and serve.
CHUCK ROAST - Sylvia P
A 50's recipe
Put a chuck roast in aluninum foil, place a package of dry onion soup and can of mushroom soup, cook 350º for 3 hours
BABY BACK RIBS - Warm-n-Gentle
8 servings
Sweet-Savory Sauce (below)
4 1/2 pounds pork loin back ribs
3 cups water
SAVORY SAUCE
1 cup chili sauce
3/4 cup grape jelly
1 tablespoon plus 1 1/2 teaspoons beef broth
1 teaspoon Dijon mustard
Make Sweet-Savory Sauce first.
Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Place in a baking pan , Spread some sauce on ribs, Cover and bake until pork is no longer pink and meat begins to pull away from bones. Bake at 350º 45 minutes to an hour.
Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.
BUTTERED NOODLES - Warm-n-gentle
SERVES 4
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately. I like to sprinkle Parmasean Cheese on top.
Notes: You may use any size noodle or any pasta you like. I prefer wide or heavy noodles. You may use more or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If your pan has a dark interior, you will have to check the color of the butter in your spoon. Burned butter is awful, so be careful. Don't walk away from it. Buttered noodles can be made ahead and reheated in the microwave.
IMPOSSIBLE PIE - warn-n-gentle
2 c. milk
1/4 c butter or margarine
4 eggs
1 tsp vanilla
1/2 c. sugar
1/4 tsp. salt
1/2 c. bisquick or flour
1 c. flaked coconut
in blender container combine milk, eggs, sugar, bisquick butter or margarine, vanilla, and salt. cover blend about 10 seconds or until mixed.[ do not overblend]. stir in coconut. pour into a greased 9-inch pie plate. bake in a 350* degree oven for 40 minutes or till knife inserted halfway between center and edge comes out clean . cool . than chill.
FRENCH ONION SOUP - Warm-n-Gentle
4 large onions
1 oz. butter
2 large cloves garlic
1 t sugar
1 1/2 T flour
4 to 5 C soup stock
salt & pepper to taste
In a medium saucepan heat the stock through and keep warm. Peel and chop the onions into thin wedges and crush the garlic. In a large saucepan, melt the butter and sauté the onions for 10 to 12 minutes or until well browned all over but not burnt. Add the garlic and sugar. The sugar helps the onions to caramelize. Stir through the flour and sweat for 1 to 2 minutes. Add the warm stock a little at a time. The soup will thicken as you add the stock. Simmer 10 to 15 minutes and season with salt and pepper to taste. Ladle into warmed soup bowls and garnish with flutes.
FLUTES
1 small french bread stick
1/2 C grated parmesan cheese
Slice the bread stick diagonally into 1/2 inch thick slices and toast on both sides. Sprinkle with grated parmesan cheese and grill until golden.
PINEAPPLE CASSEROLE - Warm-n-Gentle
1/2 Cup Flour
1 Cup Sugar
2 Large Cans (16oz. each) Chunk Pineapple, drained
1 Stick Margarine (1/2 cup), melted
1 Sleeve round brown Crackers, crushed
Mix Flour & Sugar. Add pineapple & toss well. Turn into well greased casserole dish.
Mix melted margarine & crushed crackers together. Sprinkle over pineapple mixture. Bake at 350º for 45 minutes
CLOTTED CREAM - Warm-n-Gentle
Clotted Cream is a divine spread I discovered in Europe. It is spread on desserts,fresh bread, and fresh fruit. It is served at a traditional English "cream tea" served with jam on scones.
2 C heavy cream
Cook the cream in a double boiler over simmering water until reduced by about half. It should have the consistency of butter with a golden "crust" on the top.
Transfer to a bowl. Be sure to include the crust. Cover and let set for 2 hours, then refrigerate at least 12 hours. Stir the crust into the cream before serving. Keep any unused portions refrigerated with a tight cover for up to 4 days. Makes about 1 cup.
BLUEBERRY DUMPLINGS -
2 cups blueberries
3 tablespoons lemon juice
grated rind of one lemon
1/4 teaspoon of cinnamon
2 cups water
1/4 teaspoon salt
1 cup sugar
Wash blueberries and combine all the ingredients into large saucepan. Cook 4-5 minutes on low heat. While mixture cooks prepare the Dumplings
1 cup sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons butter or margarine
1/2 cup milk
Cream butter and sugar, add the milk, then mix in flour which has been sifted with the baking powder and salt. Drop by spoonfulls into boiling blueberry mixture.Cover and boil gently over low heat for 20 minutes without removing cover.
This is an old-fashioned dessert to serve with real whipped cream or ice cream.
IMPOSSIBLE COCONUT PIE
2 cups milk
12 packets Splenda
1/2 cup Bisquick mix
4 eggs (I used equivalent egg beaters)
1/4 cup butter, softened ( I used light butter)
1 1/2 tsp. vanilla
1/2 cup coconut
Mix ingredients in blender. Cover and blend on low for 3 minutes. Pour into greased 9 inch pan let stand 5 minutes. Bake at 350 for 40 minutes. Forgot to mention that there wasn't any suggestion of servings so I figured 8 with the 9 inch pan.
DUTCH PINEAPPLE PIECRUST:
1/2 c. oleo, melted
1/2 tsp. soda
1 c. oatmeal (3 minute)
1 c. flour
1/2 tsp. vanilla
1/2 c. brown sugarFILLING: 1 c. sugar
1 c. crushed pineapple
2 eggs
2 tbsp. flour
1 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
Blend oleo and sugar. Add dry ingredients. Mix with oatmeal. Add vanilla, take 3/4 of mixture and press in pie plate. Fill shell with pineapple filling which has been cooked until thick. Sprinkle remaining oatmeal mixture over cooked filling. Bake at 350 degrees for 20 minutes.
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