Page71,Babylove's

PAGE 71

CLAIM JUMPER GARLIC CHEESE BREAD

Spread

1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika

Bread

12 slices Texas toast
or 1 large French bread loaf, sliced through the middle

1. Preheat oven to 400 degrees.
2. Combine all ingredients for the spread in a small bowl.
3. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf.
4. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

WILD RICE WITH MUSHROOMS

1 cup (250 ml) wild rice
3 cups chicken stock or water
1/4 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 medium onion, chopped
1/2 lb (225 g) mushrooms, sliced

Combine the wild rice, stock, thyme, salt, and pepper and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Meanwhile, in a separate pot, heat the butter over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the mushrooms and cook for 5 minutes. Combine the rice and about 1/4 cup (60 ml) of the remaining liquid with the mushroom mixture and place in a buttered baking dish. Bake in a preheated 350F (180C) oven for 15 minutes. Serves 4 to 6.

FUDGE MUFFINS

1 cup butter
4 (1 oz.) squares of semisweet chocolate
1 1/2 cups of sugar
1 cup flour
4 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped pecans

Preheat oven to 350. Grease muffin tins. Melt butter and chocolate. Set aside. In a large bowl, mix sugar, flour, egg, and vanilla. Beat in chocolate mixture. Fold in nuts. Spoon batter into prepared muffin tins. Bake 15 minutes or until firm. Do not overcook, muffins should be gooey. Makes 12 to 15 muffins.

GRILLED APRICOT-GINGER CORNISH HENS

3 (1-pound) Cornish hens, skinned
1 cup apricot nectar
2 tablespoons minced onion
2 tablespoons low-sodium soy sauce
2 tablespoons Chablis or other dry white wine
2 tablespoons lemon juice
3 large cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons apricot jam, melted

Remove giblets from hens; reserve for another use. Rinse hens under cold water and pat dry. Split each hen in half lengthwise, using an electric knife. (Debra: I don't have an electric knife. Substitute regular sharp knife, a little muscle, and be careful!) Place hens in a 13 x 9 x 2-inch baking dish.

Combine apricot nectar and next 7 ingredients in a medium bowl, stirring well. Pour mixture over hens, turning to coat. Cover hens, and marinate in refrigerator 2 hours, turning occasionally.

Remove hens from marinade; reserve marinade. Coat grill rack with vegetable cooking spray; place on grill over medium-hot coals. Place hens on rack, and cook 20 to 25 minutes or until hens are done, turning and basting frequently with marinade. Brush hens evenly with melted apricot jam; cook an additional 5 minutes. Yield: 6 servings

SPICED BREAKFAST CAKE

2 cups(250 g) self-raising flour
1 level teaspoon each of ground cloves, cinnamon and ginger
pinch salt
1 cup(125 g) brown sugar
3/4 cp(75 g) molasses
1 3/4 cup(200 ml) milk

Grease and line a loaf tin with grease proof paper. Sift flour, spices and salt into a large mixing bowl. Put sugar, treacle and milk into a sauce pan and heat gently, stirring constantly. Beat into flour mixture to make a thick batter. Pour into the prepared tin and bake for 1 hour at 325 F Allow to cool in the tin until firm, turn out on to a cooling rack and leave until cold. Pack in aluminium foil and allow to mature for 2 days before eating.

LIGHT CHOCOLATE MOUSSE

2/3 cup milk
1/3 cup unsweetened cocoa
2 ounces unsweetened chocolate squares, chopped
1 tablespoon creme de cocoa or coffee-flavoured liqueur, optional
1 teaspoon vanilla extract
1 cup sugar
1/3 cup water
6 large egg whites

Gradually whisk milk into cocoa in small saucepan until smooth. Bring to boil, stirring. Remove from heat and stir in chocolate until melted. Stir in creme de cocoa, if desired and vanilla. Cool. Combine sugar and water in another small saucepan. Boil until syrup reaches 238 degrees F. (soft ball stage) on candy thermometer. When syrup reaches 230 degrees F., begin beating egg whites in large standing mixer bowl at medium-low speed. Increase mixer speed to high. When soft peaks begin to form, gradually pour hot sugar syrup into whites in thin stream. Continue beating until cool, 10 to 12 minutes. Whisk one quarter of meringue into chocolate; gradually beat chocolate mixture back into meringue. Spoon into 8 cups or ramekins. Cover and freeze 4 hours or overnight. Makes 8 servings.

CRANBERRY APPLE COBBLER

Cobbler

5 Cups sliced peeled apples or pears
1 1/4 Cups sugar
1 Cup Cranberries
3 Tablespoons Tapioca
1/2 teaspoon ground cinnamon
1 Cup water
2 Tablespoons butter or margarine

Topping Mix

3/4 Cup flour
2 Tablespoons sugar
1 teaspoon Calumet baking powder
1/8 teaspoon salt
1/4 Cup (1/4 stick) butter or margarine
3 Tablespoons milk

Heat oven to 375 degrees. Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Dot with 2 tablespoons butter.

Mix flour, 2 tables sugar, baking powder and salt in large bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs.. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. ( I like to leave the milk out of the mix and pour the dry mix evenly over the top.) Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired. Makes 8 servings.

BRUNCH FOR A BUNCH

Spray a 9x12 baking pan with oil.
Layer the ingredients as follows and bake at 350 degrees for 45 minutes.

1st Layer
1 bag Shredded potatoes for hash browns

2nd Layer
Sprinkle over previous layer
2 oz. Cheese, shredded (whatever your preference, i.e. cheddar, mozzarella, colby jack...)

3rd Layer
Place/sprinkle over previous layer
8 oz. Mushrooms, sliced (I prefer fresh) or 8 oz. Breakfast sausage, browned and well-drained(beef, pork or turkey)
or
6 Strips or bacon, browned and crumbled
or
3 Tomatoes, diced
or
Any other ingredients or combination of the above ingredients that you like

4th Layer
Mix these ingredients and then pour over previous layer
12 Eggs, well beaten
1 teaspoon Seasoning salt
1 Onion, diced (optional)
1 Green pepper, diced (optional)

5th Layer
Sprinkle over previous layer
8 oz. Cheese, shredded (whatever your preference, i.e. cheddar, mozzarella, colby jack...)

This is a great recipe to experiment with different ingredients:
* make it a vegetarian dish by eliminating the meat and only using veggies
* mix two different cheeses together
* make the dish healthier and less fattening by using low-fat cheese and egg beaters

TOM'S JAMBALAYA

Vegetable oil
3 medium onions, chopped
2 medium peppers, mixed red and green, chopped
5 stalks celery, chopped
8-9 garlic cloves, chopped
1 lb. ham, cut into bite sized pieces
1 1/2 lbs. smoked sausage, cut into bite sized rounds
1 1/2 lbs shrimp
2 1/2 cups long grain rice
10 oz. stewed tomatoes
About 4 cups chicken broth
2 bay leaves
1 tsp dried thyme
1/2 tsp black pepper or to taste
1/4 tsp cayenne pepper or to taste
Salt to taste
1/2 capful liquid smoke
Dash of Worcestershire sauce
Tabasco or hot sauce to taste if desired
Chopped green onions and parsley for garnish

Heat oven to 350 degrees. Peel, wash, dry shrimp if necessary, [I often use precooked frozen shrimp] and season them in olive oil with a Cajun seasoning blend, salt, and pepper. Put aside in fridge. In a large Dutch oven, I love that cast iron pot, heat oil. Add onions, bell peppers, celery, all seasonings and later garlic and cook until tender. Add rice and cook a few minutes. Add tomatoes, ham, sausages, and shrimp. Cook a few minutes and add hot broth and season with salt and pepper to taste. Bring to a boil. Remove bay leaves. Bake in oven for about 35 - 40 minutes until rice is tender. Top with garnish.

CHESS OR BUTTERMILK PIE

3 eggs yolks and 1 whole egg
1 stick of butter (soft)
3/4 cup of milk- evaporated milk for chess pie or buttermilk for buttermilk pie
1 tbl spoon corn meal
1 tbl spoon flour
3/4 cup of Sugar

Mix all these ingredients and pour into a 9 inch deep dish shell. Bake at 400 for 15 min and turn down to 375 for 35 to 45 min. Then let cool.

Optional: Meringue
3 egg whites
6 Tbl spoons of sugar
1 tsp of cream of tarter
1 tsp vanilla

Beat egg whites till stiff with cream of tarter, slowing add sugar 1 spoon at a time. Beat cream till stiff peaks form Spread on pie and bake about 15 min. or until peaks become deep dark brown.

STRAWBERRY PUNCH BOWL CAKE

1 box yellow cake mix
6 large eggs
1 cup sugar
2 bags frozen strawberries (I use 1bag)
1 large carton of whip cream
handful of chopped pecans (optional)

Cut up strawberries and place in the refrigerator until your ready for them (I put sugar over mine).

Preheat oven to 350°. Mix cake as directed, except separate 3 egg yolks from the whites and place the three egg yolks in the cake mix. Separate the remaining eggs and place all egg whites in a large mixing bowl. Pour cake mixture into 3 round-floured cake pans evenly. Mix egg whites until fluffy. Add sugar to egg whites until creamy and stiff. Pour egg white mixture onto cake mixture. Smooth out until cake mixture is covered. Evenly distribute the pecans over the top. Place in oven for 25 minutes. Let cool for 5-10 minutes.

Alternately, in this order, place cake (upright), whip cream, and strawberries in a layer into a punch bowl about a foot deep until you have 3 layers. Place in refrigerator, Let chill.

QUICK TAMALE PIE

Ingredients:

1 lb Lean ground beef
1 10 oz pkg frozen whole kernel corn, thawed
1 14-1/2 oz canned diced tomatoes, undrained
1 4 oz can sliced black olives, drained
1 1-1/4 oz pkg taco seasoning mix
1 6 oz pkg corn muffin or corn bread mix plus ingredients to prepare mix
1 oz shredded Cheddar cheese
1 Green onion, thinly sliced

Preheat oven to 400 degrees F. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add corn, tomatoes, olives and seasoning mix to meat. Bring to a boil over medium-high heat, stirring constantly. Pour into deep 9-inch pie plate; smooth top with spatula. Prepare corn muffin mix according to package directions. Spread evenly over meat mixture. Bake 8 to 10 minutes or until golden brown. Sprinkle with cheese and onions. Let stand 10 minutes before serving.

RUSSIAN SPICE TEA MIX

2 1/2 cup Tang
1 1/2 cup Sugar
1 12 oz of instant Lemonade Mix
2 teaspoon cloves
1 1/2 cup instant Lemon Flavored Tea
2 teaspoon Cinnamon
1 teaspoon nutmeg

Mix well. Store in a covered jar and use as you would Instant Tea

ANOTHER RUSSIAN SPICE TEA MIX

2 cups sugar
1 small pkg. lemonade mix
1 cup tang
1/2 cup instant tea
1 tsp. ground cloves
2 tsps. ground cinnamon
1 tsp. whole cloves

Use heaping tablespoons in cup of boiling water.

CHINESE SHRIMP FRIED RICE

2 cups small to medium shrimp peeled and boiled*
1 1/2 cups coursely chopped onion
1/2 cup chopped green onion, tops included
2 cups cooked rice
2 eggs slightly beaten
2 to 3 tablespoons worcestershire sauce
1/2 cup green pepper chopped

Place 1 tablespoon oil in skillet and saute onion and peppers until done, not brown

Place shrimp in mixture and allow to heat. Add eggs, seasoned with soy sauce and stir until eggs are set. Add geen onions and let heat until hot. * I always boil my shrimp in shrimp or crab boil prior to cooking the fried rice.

For a variety, you may add 2 cups meat or 1/2 pound of crispy fried bacon cut in 1/2 inch strips. Serves 6