RED LOBSTER’S CHEESY GARLIC ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Baking mix (RL uses a
-specially made product, but
-Bisquick buttermilk baking
-mix is a decent substitute)
6 oz Grated mild cheddar cheese
21 oz Cold water

Mix together above ingredients (by hand, an electric
mixer will NOT work) until JUST combined –do not
overmix. Scoop with a 1 1/2 ounce scoop onto 2
parchment-lined baking sheets (20 per sheet), and bake
in a 450 convection oven for 4-5 minutes. Rotate the
sheets, and bake another 4-5 minutes. (Note, a
commercial convection oven cooks about 25 percent
faster than a home oven — for the same results,
increase the baking time somewhat, but be careful not
to overbrown the rolls, they should be a light golden
brown). Remove rolls from the oven, and brush with
garlic butter mixture (again, RL uses a proprietary
product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some
dehydrated parsley flakes to liquid margarine. Do not
add too much butter to the rolls, or the garlic flavor
will overpower the cheese. For variations, increase
the cheese to 8 oz. (better, and the way the Lobster
used to do it), or substitute about 5 oz. shredded
Parmesan (NOT the dried stuff that comes in a can) for
the cheddar. The Parmesan variation is excellent.
IMHO, better than the original. As a breakfast bread
(or snack for the cook), you may also add 4-5 slices
of crisp cooked bacon to this. In this case, brush
with regular liquid margarine instead of garlic butter.

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Popularity: 6% [?]

Title: ZESTY ZUCCHINI RELISH
Categories: Relishes
Yield: 6 servings

4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped

Good with hot dogs.

Fit food processor with metal blade. Chop zucchini to
yield 12 cups and onions 4 cups. Place in a large
glass, stainless steel or enamel bowl. Remove seeds
and membrane from sweet green and red peppers. Finely
chop green pepper; cut red pepper into 1/4 inch cubes;
add both to zucchini. Stir in pickling salt. Let
stand overnight.

PRESERVING DAY Drain vegetables; rinse with cold
running water and drain into cheesecloth-lined
colander, twisting cheesecloth to remove excess
moisture.

Fill boiling water canner with water. Place 6 clean
pint mason jars in canner over high heat.

Place vegetables in a large stainless steel or enamel
saucepan. Stir in remaining ingredients and bring to
a boil. Reduce heat and simmer 45 minutes until thick.

Place snap lids in boiling water; boil 5 minutes to
soften sealing compound.

Ladle relish into a hot jar to within 1/2 inch of top
rim. Remove air bubbles by sliding rubber spatula
between glass and food; readjust head space to 1/2
inch. Wipe jar rim removing any stickiness. Center
snap lid on jar; apply screw band just until fingertip
tight. Place jar in canner.
Repeat for remaining relish.

Cover canner; return water to a boil; process 15 min
at altitudes up to 1000 feet. Remove jars. Cool 24
hours. Check jar seals (sealed lids curve downward.)
Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.

Source: Bernardin Guide to Home Preserving $5
Canadian cheque or money order, Bernardin of Canada
Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5

Shared but not tested by Elizabeth Rodier Aug 93

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Popularity: 4% [?]

Title: CHILI CON PAVO
Categories: Turkey, Chili, Tex-mex
Yield: 5 servings

———————-JUDI M. PHELPS———————-
1/2 c Green spanish-style olives
1 lb Ground turkey OR
1 lb Ground-turkey sausage
1 lg Onion; chopped
1 Fresh jalapeno chili;
-stemmed, seeded and minced
1 tb Salad oil
3 tb Chili powder
7 oz Can green chilies; diced
28 oz Can tomatoes
2 Cans kidney beans (15 oz);
-each
1/8 ts Ground cloves

————————-TOPPINGS————————-
Corn chips
Cheddar cheese; shredded
Cilantro; chopped
Lime wedges
Unflavored plain yogurt

Slice olives; set aside. In a 4-5 quart pan over high
heat, combine turkey, onion, jalapeno, and oil. Stir
often until meat is crumbly and brown, about 20
minutes. Stir in chili powder, green chilies, tomatoes
(break up with a spoon) and juices, beans and liquid,
cloves, and olives. Simmer uncovered, to blend
flavors, about 15 minutes. Serve in bowls; offer
toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet:
Judi.Phelps@sjc.com or Juphelps@delphi.com

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Popularity: 3% [?]

YORKSHIRE PUDDING WITH ROAST BEEF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1/2 ts Salt
1 c Milk
2 Eggs
1 5 to 7 lb. rump roast

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25 to 30
minutes or until internal temperature in meat is 150 to 170 degrees. Mix
and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9″ pan about 1/4″ with
drippings from roast. Pour mixture 1/2″ deep on drippings in pan.Bake 20 to
30 minutes. Delicious when served.

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Popularity: 4% [?]

Title: RED WINE APPLE PIE
Categories: Desserts, Red wine
Yield: 6 servings

5 c Tart apples,cored/thin slice
1/4 c Sweet red wine
1/4 c All-purpose flour
1/8 ts Salt
2 c All-purpose flour (see NOTE1)
1 ts Salt
2 tb Shortening
5 tb Cold water
3/4 c Sugar
1 tb Lemon juice
2 tb Sugar
3 tb Butter or margarine
1 c Shredded Cheddar cheese
2/3 c Shortening
2/3 c Lard

Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
saucepan. Cover and cook over medium heat, stirring occasionally,
until apples are just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
into apple mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat. Stir in butter. Cool to room
temperature.
Heat oven to 425′. Measure 2 cups flour, the cheese and 1 teaspoon
salt into bowl; cut in shortening or lard. Sprinkle in water, 1
tablespoon at a time, mixing until all flour is moistened and pastry
almost cleans side of bowl (1 to 2 teaspoons water can be added if
necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened
rounds on lightly floured cloth-covered board. Roll one round 2
inches larger than inverted 8-inch pie plate with floured
stockinet-covered rolling pin. Fold pastry into quarters; place in
pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
of pastry 1/2 inch from rim of pie plate. Roll second round of
pastry. Fold into quarters; cut slits so steam can escape. Place over
filling and unfold. Trim overhanging edge of pastry 1 inch from rim
of pie plate. Fold and roll top edge under lower edge, pressing on
rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum
foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts
made with self-rising flour difer in flavor and texture from those
made with plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can
be substituted for the pastry.

MMMMM

Popularity: 3% [?]

HOMEMADE MINCEMEAT

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low-Cal Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Green tomatoes, chopped
6 Tart apples, chopped
1 c Currants
1 c Raisins
3 ts Ground cinnamon
1 t Ground cloves
1/2 ts Allspice
1/2 ts Ground ginger
1/4 c Vinegar
1 tb Grated orange peel
1/2 c Unsweetened orange juice

Combine all ingredients in a large, heavy pot. Simmer until thick. Makes
about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving ô4 calories, 1 Fruit Vegetable choice .6 grams protein,
.2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies Naturally by
Shirley Hartung, Kitchener, Ontario 1989

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Popularity: 5% [?]

FRANK’S PLACE NEW ORLEANS GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell pepper
2 Cloves garlic,minced
1/4 c Butter or margarine
1/4 c Flour,all-purpose
Salt to taste
Pepper to taste
1 d Tabasco sauce
5 Bay leaves
1 cn Tomatoes,drained (16oz)
1 c Tomato juice
5 c Hot water
3 c Shrimp,shelled/deveined
6 Small hard-shell crabs
24 Shucked oysters
1 lb Okra,chopped
3 c Hot cooked rice
Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and
bell pepper in butter; add garlic and continue to
sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and
tomato juice; simmer for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and
okra; cover and simmer 30 minutes.

5. Spoon a few tablespoons cooked rice in each of six
large soup bowls; ladle gumbo onto rice and garnish
with parsley. From: Michael Orchekowski Date: 25 Mar 94

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Popularity: 4% [?]

Scandinavian Supper Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Split peas — dried
6 cups Boiling water
1/2 pound Lean salt pork
3 large Carrots — sliced
1 large Leek — sliced
1 large Onion — chopped
1 teaspoon Salt
1 teaspoon Thyme
1/4 teaspoon Pepper
1 pound Frankfurters
Chopped parsley

1. Pick over peas and rinse under running water; place peas in slow
cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt
pork and push down into peas; add carrots, leed, onion, salt, thyme,
pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring
after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3
hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.

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Popularity: 10% [?]

Apricot and Poppy Seed Muffins

Recipe By : Felicia Pickering, Eat-L
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ozs apricot baby food
1 teaspoon baking soda
1 stick butter or margarine — room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons poppy seeds
finely chopped nuts

Line 12 muffin tins with a paper or foil liner or grease the pans well
with butter or vegetable shortening. Spoon the baby food into a small
bowl and stir in the baking soda. The mixture will foam up. In a large
bowl, cream the butter and sugar until the mixture is smooth, then add
the eggs and mix well. Add the flour, salt, vanilla, the apricot mixture
and the poppy seeds or nuts, and mix just until all the dry ingredients
are moistened. Do not overmix.

Divide the batter among the 12 cups, filling each cup 2/3 full, and bake
in a preheated 350 F oven about 20 to 25 minutes, or until a cake tester
or toothpick inserted into the middle of a muffin comes out clean. Cool
the muffins on a wire rack. These muffins will keep, if well wrapped, at
room temperature for three days and refrigerated for up to a week. To
freeze, cool completely and then store in an airtight freezer bag.
Defrost, covered, at room temperature.

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Per serving: 152 Calories; 3g Fat (16% calories from fat); 3g Protein;
29g Carbohydrate; 33mg Cholesterol; 213mg Sodium

Popularity: 5% [?]

Oatmeal No Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/4 pound margarine
1 teaspoon Karo syrup
1/2 cup milk
1/3 cup cocoa
3 cups oatmeal
1/2 cup coconut
1 teaspoon vanilla
2 teaspoons peanut butter

Boil sugar, margarine, Karo, milk and cocoa for 2 minutes. Add oats, coconut,
vanilla and peanut butter. Drop by teaspoon onto waxed paper and let cool.

busted by sooz

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Popularity: 8% [?]