The first thing I want to
do is thank all those who sent recipes for tonight. There were so many I
had to pick and choose the ones we featured tonight. I am saving all the
recipes sent for future chats. The success of the Around Our Kitchen
Table Chat is because of you. Please join us next week.
Judee
This news letter is from an AOL food chat and is
printed here at Recipes From Friends with permission of host Judee.
Welcome back Around Our
Kitchen Table! As some of you know, Host Food Judee is heading out soon for
another cross country adventure and will be meeting up with some of us at
this very table on the trip! On May 15th, we'll be lucky enough to have a
real, live potluck with a few people in the room and Judee, so tonight,
we're sharing a virtual potluck with everyone. This way, no one is left out
of the fun!! There was such an fantastic response to the request for your
favorite potluck recipes that they couldn't all fit into one chat. We've
saved some of them for a later chat; maybe late in the summer when it's
really too hot to cook, we'll pull them out and just visit!
We have so many recipes I
think we should start now.
Our first recipe is from Amy
and I am going to have the pleasure of trying these at the real live AOL
Potluck in Lancaster, PA on May 15. Everyone is welcome to come. If
interested just contact me via e-mail.
This is from Everyday Italian
with that unbelievably skinny woman LOL! But, most of her food looks great!
Lasagna Rolls Recipe courtesy
Giada De Laurentiis - Host Food Amy
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk.
Increase the heat to medium-high. Whisk the sauce until it comes to a simmer
and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg
into the bechamel sauce. Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1
cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil
to a large pot of boiling salted water. Boil the noodles until just tender
but still firm to bite. Drain. Arrange the noodles in a single layer on a
baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch
glass baking dish. Pour the bechamel sauce over the bottom of the prepared
dish. Lay out 4 lasagna noodles on a work surface, then spread about 3
tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end,
roll each noodle like a jelly roll. Lay the lasagna rolls seam side down,
without touching, atop the bechamel sauce in the dish. Repeat with the
remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over
the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of
Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes. Uncover and bake until the
cheese on top becomes golden, about 15 minutes longer. Let stand for 10
minutes. Meanwhile, heat the remaining marinara sauce in a heavy small
saucepan over medium heat until hot, and serve alongside.
***End of Recipe***
Incoalpas sent these two
stuffed mushroom recipes and they do look good.
STUFFED MUSHROOMS
Prep time:25 minutes Bake
time:8 minutes
Take your choice of a
garlic-seasoned cheddar cheese filling or an Italian-seasoned prosciutto
filling for these mouthwatering appetizers.
24 large fresh mushrooms,
1-1/2 to 2 inches in diameter
1/4 cup sliced green onions
1 clove garlic, minced
1/4 cup butter or margarine
2/3 cup fine dry bread crumbs
1/2 cup shredded cheddar cheese or smoked Gouda cheese or crumbled
blue cheese (2oz).
1. PREHEAT OVEN TO 425
DEGREES. RINSE AND DRAIN THE MUSHROOMS. REMOVE STEMS; SET CAPS ASIDE. CHOP
ENOUGH OF THE STEMS TO MEASURE 1 CUP.
2. IN A MEDIUM SAUCEPAN, COOK
THE CHOPPED STEMS, THE GREEN ONIONS, AND GARLIC IN BUTTER UNTIL TENDER. STIR
IN BREAD CRUMBS AND CHEESE. SPOON CRUMB MIXTURE INTO MUSHROOM CAPS.
3. ARRANGE STUFFED MUSHROOMS
IN A 15X10X1-INCH BAKING PAN. BAKE FOR 8 TO 10 MINUTES OR UNTIL HEATED
THROUGH. makes 24 mushrooms
nutrition facts per mushroom: 42 calories, 3g total fat (1g saturated fat),
8mg cholesterol,97mg sodium, 2g carbohydrates, 0g fiber, 2g protein.
PROSCIUTTO-STUFFED MUSHROOMS:
Prepare as directed, except omit cheese.
Stir 1/3 cup chopped
prosciutto, 1/4 cup shredded provolone cheese, and 1/2 teaspoon dried
Italian seasoning, crushed, into the crumb mixture.
nutrition facts per mushroom: 39 calories, 3g total fat (2g saturated fat),
7mg cholesterol, 112mg sodium, 2g carbohydrate, 0g fiber, 2g protein.
from better homes & gardens
(Our Best Recipe's ) cookbook
***End of Recipe***
Potluck Pasta
Salad - JKUDOD
Servings: 20-24
Prep: 30 minutes.
Chill 4 hrs.
3 cups dried
penne pasta or small shell macaroni.
2 10 oz cans
chopped tomatoes and green chile peppers.
1 3.5 oz.
package sliced pepperoni.
1 6.5 oz jar
marinated artichoke hearts, drained and quartered.
1 cup broccoli
florets.
1 2.25 oz. can
sliced pitted ripe olives.
1/2 cup sliced
fresh mushrooms.
1/2 cup thinly
sliced green onions.
1/4 cup olive
oil.
3 Tablespoons red
wine vinegar.
1 teaspoon dried
Italian seasonings, crushed.
1/2 teaspoon
garlic powder.
Finely shredded
Parmesan Cheese (optional).
Cook pasta
according to package directions; drain. Rinse with cold water; drain
again. Drain cans of tomatoes and peppers, reserving juice from one can.
Cut pepperoni slices in halves. In a very large bowl combine cooked
pasta, tomatoes, pepperoni, artichoke hearts, broccoli, olives,
mushrooms, and green onions.
For dressing, in
a screw top jar combine the reserved tomato juice, oil, vinegar, Italian
seasoning, and garlic powder. Cover and shake to combine. Pour dressing
over pasta mixture; toss to coat. Cover and chill in refrigerator for
4-24 hours.
Toss salad well
before serving. Sprinkle with Parmesan cheese, if desired.
***End of Recipe***
SCALLOPED POTATOES AND
SPINACH - DSevi36840
Take this winning potato dish to potluck dinners, then reheat it in the
microwave.
5 med. potatoes, peeled &
sliced 1/4"
thick (5 c.)
1/4 c. water
1/8 tsp. salt
1/3 c. chopped onion
3 tbsp. margarine or butter
3 tbsp. all-purpose flour
2 c. milk
3/4 c. shredded Cheddar cheese (3 oz.)
1/2 of a 10 oz. pkg. frozen chopped
spinach, thawed & well drained
1 tbsp. chopped pimento
Paprika
In a 2 quart microwave safe casserole micro-cook the sliced potatoes, water
and salt, covered, on 100% power (high) for 8-10 minutes or until potatoes
are just tender, stirring twice. Drain; remove from casserole and set
aside. In same casserole cook onion in margarine or butter, covered, on
high for 2 to 3 minutes or until tender. Stir in flour. Add milk all at
once; stir to combine. Cook, uncovered, on high about 6 minutes or until
thickened and bubbly, stirring every minute until sauce starts to thicken,
then every 30 seconds. Add cheese; stir until melted. Stir in the cooked
potatoes, spinach and pimento. Cook, covered, on high for 1-2 minutes or
just until heated through (do not boil). Sprinkle with paprika. Makes 8
servings.
***End of Recipe***
SEVEN LAYER CASSEROLE -
DSevi36840
Start heating oven to moderate 350 degrees. Place these ingredients in a 2-
quart baking dish with a tight-fitting lid: 1 c. uncooked rice 1 c. canned
whole kernel corn, drained Sprinkle with salt and pepper. Pour over 1 (8
oz.) can tomato sauce and 1/2 can water. 1/2 c. each finely chopped onion
and green pepper 3/4 lb. uncooked ground beef Sprinkle with salt and
pepper. Pour over second can of tomato sauce and 1/2 can water. cover meat
with 4 strips bacon, cut in half. Cover and bake at 350 degrees for 1
hour. Uncover and bake about 30 minutes longer, until bacon is crisp.
Makes 4 to 6 simple delicious servings. The perfect casserole for lazy
weekend suppers, buffet dinners, potluck affairs.
***End of Recipe***
BARBECUE GREEN BEANS -
MHohimer - Millie
2. 6 strips bacon
1 medium onion, diced
1 can tomato soup
2 Tablespoons brown sugar
2 cans green beans, drained
Saute bacon and onion. Add tomato soup, brown sugar, salt and
pepper to your taste. Pour over green beans. Bake 325 for
1 1/2 to 2 hours.
***End of Recipe***
The next recipe is from
Operajean2 and she writes:
"This week at Lyric Opera of Chicago we are all enjoying the four Wagner
operas that comprise "the Ring." That's four operas in six nights...and they
are long.... averaging 5 hours or more. So............. we make it even more
fun by packing picnic lunches to enjoy during intermission. At last night's
opera we shared pasta salad, sandwiches, fruit, cheese and crackers,
cheesecake and a really good olive salad side dish that one of my friends
made. Of course we finished it all off with bags of chocolate covered
candied orange peels from the chocolate shop that we passed while driving to
the opera. Thought you might like the olive salad recipe for the pot luck
theme:"
Olive Salad - Operajean2
2 cans of sliced black olives
2 jars of sliced pimento olives
1 small jar of pepperoncini peppers (cut them into slices )
3 stalks of celery, diced
1/2 tsp. garlic salt
1/4 tsp freshly ground pepper
1 tsp. oregano
3/4 cup oil
1/4 cup white vinegar
Toss it all together and chill. It is such a nice complement for almost any
pot luck dish.
Note: I used the mild pepperoncini, you can use the hot if you like things
with a little bite! And you can adjust this by using more or less of the
pepperoncinis.
***End of Recipe***
MIXED BEAN SALAD WITH HERBS - Incoalpas
prep time:25 minutes. Stand time:30 minutes
If you like you could
substitute cider or white vinegar for the red wine vinegar.
1 15 oz can black beans or
red kidney beans, rinsed & drained1 15 oz can chickpeas( garbanzo beans),
rinsed & drained
1 10 oz pkg frozen cut green beans, thawed and drained
1/4 cup olive oil
1/2 cup chopped onion
1/2 cup red sweet pepper cut into strips
2 tablespoons snipped fresh basil
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh tarragon or oregano
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1. In a large bowl, combine
black beans, chickpeas, and green beans. In a large skillet, heat oil over
medium heat. Add onion and sweet pepper, cook about 5 minutes or just until
tender. Add to beans. Stir in basil, cilantro, and tarragon.
2. In a small bowl, whisk
together vinegar, mustard, black pepper, and salt. Pour over bean mixture;
toss gently to coat. Cover and let stand at room temperature for 30 minutes.
Makes 8 to 10 servings.
MAKE AHEAD DIRECTIONS:
Prepare as directed. Cover and chill salad for up to 24 hours. Let stand at
room temperature for 30 minutes before serving.
Nutrition facts per serving:
182 calories, 8g total fat (1g saturated fat), 0mg cholesterol, 370mg
sodium, 24g carbohydrates, 6g fiber, 7g protein.
***End of Recipe***
Convent Veggie Casserole -
Sadie Dell
1. 3 lb. (4-5 c.) mixed vegetables
1 c. chopped onion
2 med. cloves minced garlic
1 c. chopped almonds
2 c. water
5 tbsp. butter
3 tbsp. flour
1 tsp. prepared horseradish
Dash of Tabasco
1/2 tsp. dry mustard
1 tbsp. soy sauce
Salt and pepper to taste
Topping
1 /2 c. toasted almonds
1/2 c. fine bread crumbs
Saute onions and garlic in 2 tablespoons butter. Saute lightly. When onions
are translucent, add vegetables. Add the longer cooking vegetables (cabbage,
broccoli, cauliflower, carrots, celery) first, soft (zucchini, peppers,
mushrooms) later. Saute until cooked to your liking.
Toast 1 cup almonds. Place in blender with water. Puree until smooth. This
is "almond milk." Melt 3 tablespoons butter and whisk 3 tablespoons flour.
Add almond milk and seasoning, stirring constantly, over low heat. Simmer
for 10 minutes or until thickened. Stir occasionally during simmering.
Combine sauteed vegetables with almond sauce. Add salt and pepper to taste.
Pour into a large buttered casserole. Sprinkle with combined bread crumbs
and chopped, toasted almonds. Bake at 400 degrees for 15 minutes.
***End of Recipe***
HAMBURGER-NOODLE-CORN HOT
DISH - Sadie Dell
2. 2 cups cooked noodles
1 pound lean hamburger meat
1 chopped onion
1 cup tomato soup
1 (16-oz.) tin whole kernel corn
1 cup grated sharp Cheddar cheese
Brown hamburger and onions.( remove any grease) Add corn and soup. When hot,
add cheese and stir until melted. Serve with nice crusty bread
***End of Recipe***
TERIYAKI SWORDFISH (OR HALIBUT) - Babzgabz2
1 c. white wine or cooking
wine
1/4 c. low sodium soy sauce
2 cloves garlic
2 tsp. ground ginger
1 tsp. oregano
1 1/2 lb. swordfish steaks
Pepper to taste
Combine marinade ingredients
and pour over swordfish. Cover and marinade
several hours or overnight in the refrigerator. Swordfish can be grilled
for about 10-15 minutes, depending on thickness of steaks and basted
occasionally; or baked at 350 degrees for 30-35 minutes in marinade. Pour
off marinade to
serve
***End of Recipe***
Chicken and Dumplings -
Hodge1970
1 - 3 pound chicken, cut into
pieces
1 tablespoon salt
1 stick margarine
6 cups of water, to cover chicken
Cook the above until done.
4 cups self rising flour
˝ cup shortening
˝ to one cup of milk
Chicken stock
After cooking chicken, let
cool and pull meat from the bones. Set aside and make dumplings, Cut
shortening into flour and add milk to make a soft dough. Roll our on a
floured board and cut into strips, put chicken and broth on stove in a large
stock pot. Bring to boil and drop dumplings, cut in 2 inch strips until the
dough is used up. Cover with lid and cook at medium heat for about 30
minutes.
***End of Recipe***
Baked Ziti - Hodge1970
1 medium Onion -- chopped
1/2 cup Tomato Paste
1 cup Tomato Sauce
1 cup Water
1 teaspoon Oregano
1 teaspoon Basil
1 clove Garlic -- pressed
1 cup Ricotta Cheese
1/2 pound Mozzarella Cheese -- shredded
8 ounces Ziti Pasta -- uncooked
Cook pasta according to
package directions. Drain & rinse pasta and set aside. Saute onion in small
amount of olive or vegetable oil, in a medium sized skillet. Add the tomato
paste, sauce, water, oregano, basil, garlic, salt and pepper. Cover & simmer
for 10 minutes. Prepare a 9 x 13 inch pan with non-stick cooking spray. In a
large bowl, combine ricotta cheese & half of the mozzarella cheese. Add the
cooked ziti and half of tomato sauce
mixture. Stir gently to mix. Turn into prepared pan. Pour remaining tomato
sauce over pasta and sprinkle with remaining cheese. Bake at 375 for25-30
minutes until cheese is melted and browned.
To freeze for later use,
slightly under-cook pasta. Cover tightly, label and freeze for up to 6
months. When ready to use, thaw over night in refrigerator and bake
according to directions above.
***End of Recipe***
CHICKEN MACADAMIA - Slyeel2
2 - 2 1/2 lbs. boneless chicken
breasts, skinned
BATTER:
2 eggs
1/2 c. flour
1/4 c. cornstarch
1 tbsp. finely chopped fresh ginger
1 med. onion, grated
1/2 tsp. black pepper
2 tbsp. peanut oil
2 tbsp. brandy
2 tbsp. soy sauce
Salt to taste
Peanut oil
SAUCE:
6 tbsp. brown sugar
3 tbsp. soy sauce
1 1/2 tbsp. cornstarch
1/2 c. vinegar
3/4 c. cold water
Chopped macadamia nuts (garnish)
Cut each chicken breast in 6 pieces. Mix the batter ingredients in a
blender. Marinate the chicken pieces in the batter for 20 minutes.
Meanwhile, combine the sauce ingredients and simmer over low heat for 15
minutes. Deep fry the chicken pieces in peanut oil at 350 degrees for 8 to
10 minutes or until done; drain. Place the chicken over rice. Spoon on
the sauce and top with macadamia nuts. Serves 8 to 10. Variation: Try
this with Fried Rice.
***End of Recipe***
GBuzz has sent a rather
unusual recipe.
Here's one I created for a quick fix dinner...made this with salad when was
on Weight Watchers...delicious...even figured out points..so if any readers
are doing that, it will be helpful.....that's attached.
1. Make pie crust with crushed Ritz Crackers (about 2 columns)
1 Bar of melted margarine
1 Box of chopped broccoli
1 Small Box of Velvetta Cheese
Melt margarine and pour into crushed Ritz Crackers (can do in large Ziplock
freezer bags). Makes 8" pie shell.
Defrost and drain broccoli well (leaving out or running under cold water or
defrost in microwave)....put into pie shell....cut up velvetta cheese on
broccoli.
Put into 325 degree oven until cheese is completely melted.
Take out, let sit till firmed....cut and serve hot or at room
temperature...delicious either way!
***End of Recipe***
I have made this many times
for potlucks and usually it is the first one to go. You can change the
recipe to wonderful Chocolate dessert by substituting chocolate pudding but
I still think the lemon is best.
Lemon Lush
2 cups flour
1/2 pound (2 sticks) margarine or butter (we used butter)
1/4 cup walnuts, chopped
8 ounces cream cheese (softened)
1 cup confectioners' sugar
8-ounce container Cool Whip, thawed and divided
2 3-ounce packages instant lemon pudding
3 cups milk
Additional nuts for garnish
Blend flour, butter and
1/4 cup nuts; press dough into 9-by-13-inch pan and bake 20 minutes at 350
degrees until light brown. Cool.
Mix softened cream cheese
and powdered sugar. Fold in 1/2 of the container of Cool Whip. Spread on cooled
crust. Mix the two packages of instant pudding mix with milk. Spread over cream
cheese mixture. Chill, then cover with remaining Cool Whip and sprinkle with
nuts.
***End of Recipe***
Best Carrot Cake Ever
6 cups grated carrots
1 cup brown sugar
4 eggs
1 ˝ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60
minutes, then stir in raisins.
Preheat oven to 350 degrees.
Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until
light. Gradually beat in the white sugar, oil and vanilla. Stir in the
pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet
mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour
evenly into the prepared pans.
Bake for 45 to 50 minutes in the
preheated oven, until cake tests done with a toothpick. Cool for 10 minutes
before removing from pan. When completely cooled, frost with cream cheese
frosting.
Cream cheese frosting
˝ cup butter, softened
8 ounces cream cheese
4 cups confectioners’ sugar
2 teaspoons vanilla extract.
Beat softened butter and cream
cheese until well blended. Add the powdered sugar and vanilla and beat until
creamy.
***End of Recipe*** |
