rick (05/15/82)
These recipes are some of my favorites; none is especially difficult, and
I've never been disappointed by any of them.
--Rick Simkin
My abbreviations:
T tablespoon (2 T in a fluid ounce)
t teaspoon (3 t in a tablespoon)
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NOODLE KUGEL (short "u", like in "put")
Cream until light:
1/2 lb cream cheese 1 c milk
1/4 lb butter or margarine 4-5 eggs
1/2 c sugar 1/2 c raisins
1/2 t salt
Mix with 1/2 lb cooked noodles, and put into a deep greased casserole.
Top with
1/2 c sugar 1/2 t cinnamon
Bake for 1 hour at 350 F.
(After getting comments about the amount of sugar, I've tried the recipe with
a little less inside, and a lot less on top, with no apparent ill effects.)
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SPINACH LASGNA
10 lasagna noodles (6 oz) 1 lb frozen chopped spinach
1/2 lb sliced mushrooms 1 c grated carrot
1/2 c chopped onions 1 T cooking oil
18 oz tomato sauce 6 oz tomato paste
1.5 t dried oregano, crushed 1 lb ricotta cheese
1 lb monterey jack cheese, sliced grated parmesan cheese
Cook noodles in unsalted boiling water 8-10 minutes. Cook spinach in covered
saucepan without any extra water. Reduce heat when steam forms, and cook 3-5
minutes, turning occasionally. In saucepan, cook mushrooms, carrot and onion
in hot oil until tender but not brown. Stir in tomato sauce and paste, and
oregano. In a greased 13" x 9" x 2" baking dish, layer half each of noodles,
ricotta, spinach, monterey jack and sauce mixture; repeat, reserving several
jack slices for the top. Top with parmesan. Bake at 375 F for 30 minutes.
Let stand 10 minutes before serving.
(I'm told that monterey jack is a substitue for mozzarella which is popular in
Chicago; so if you can't find jack, you can use mozzarella.)
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ZUCCHINI NUT BREAD
With an electric mixer, beat until thick and foamy:
3 eggs 1/3 c molasses
1 c oil 2 t vanilla
1 c brown sugar
In a separate bowl, combine:
1.5 c unbleached white flour 1 t salt
1 c whole wheat flour 1 t baking soda
2 t cinnamon 1/2 t baking powder
Add to the egg mixture and stir just until blended.
Gently stir in:
2 c grated zucchini (excess water drained)
1 c raisins
1 c chopped nuts
Pour into 2 greased and floured loaf pans (9" x 5"). Bake at 350 F for a
little less than an hour. Cool in pans 10 minutes.
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CHICKEN AND BROCCOLI
4 skinned chicken breasts 1 can cream of chicken soup
1.5 t MSG 1/2 c mayonnaise
1/4 t pepper 1 t lemon juice
2 pkg frozen broccoli 1/2 t curry
1 c grated cheddar cheese pinch of garlic powder
Sprinkle MSG and pepper over chicken breasts; saute for 6 minutes. Place on
frozen broccoli in a 9" x 9" x 2" pan. Mix all remaining ingredients except
for cheese; pour over chicken and then sprinkle the cheese on top. Cover
with foil; bake at 375 F for 30-40 minutes.
(This recipe won a $10,000 prize in a cooking contest. It was broadcast
by Mike Roy on WBBM radio [Chicago] several years back.)
(Sorry for the non-portable measures; I think a package of frozen broccoli is
about 10 oz, the size of Bird'sEye or Green Giant or your favorite store brand.
I think a can of soup is about 10 fl. oz., whatever Campbell's and the rest
use. I myself only made this recipe once, several years ago before my I ever
heard of anyone being bothered by MSG; I guess it wouldn't hurt to
leave it out.)
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CHOCOLATE CHIP RUM CAKE
1 pkg Duncan Heines Yellow Cake Mix
1 pkg (4 servings) instant chocolate pudding
1/2 c Crisco oil* 1 c sour cream
1/2 c water 1 t vanilla
4 eggs 2 T rum (or rum extract)
6 oz chocolate chips
Put all ingredients except chocolate chips in a large bowl and beat at
medium speed for 7-10 minutes. Fold in chips. Pour into a tube pan or a
Bundt pan which has been greased with Crisco oil. Bake at 350 F for 1 hour
(it might take a little less time). When done, turn oven off and let cake
stand for a while until cool; then remove.
* must be Crisco
(The recipe I was given doesn't say what happens if you use oil other than
Crisco brand, and I haven't tried to find out. As for the cake mix, I think
that the only requirement is that it be the kind that you add eggs and water,
and not much else to it [this is sometimes called "deluxe"]. Duncan Heines
was the only such mix at the time, but I've seen store brands of a similar
nature lately.)thomas (05/17/82)
Those of us who try to file recipes as they come by would really appreciate it if recipes were submitted separately (i.e., one per message) with a header containing the name of the recipe. I'm sure I'm not alone in this consideration. Thanks =Spencer