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Recipe Archives

Recipe Wanted! Do you have a recipe for the county fair sugar waffles? We just love them. Thanks! Marsha spaz5654@bright.net

The following recipe is from "Panning for Pleasure-An Alaska Cookbook" by Winni Page. Many of the recipes in the book were tried and true favorites aboard the Page's boat the DAMNYANKEE.

POTATOES CHANTILLY
4 medium potatoes, peeled & cut "French-fry" style
1 onion, sliced into thin rings
Salt & pepper
4 Tablespoons fresh parsley, chopped finely
3 Tablespoons butter
Dashes of Tabasco sauce and Worcestershire sauce
½ Cup cream
¾ Cup Cheddar Cheese

Line a 9 X 13 pan with foil. Fold Edges of foil down over outside of pan. Place potatoes in bottom of pan, add onion, parsley. Salt & pepper to taste. Dot with butter. Shake Tabasco and Worcestershire sauces over top. Pour cream over potatoes and sprinkle evenly with cheese. Cover with foil, folding edges together to seal tightly. Bake for 40 minutes at 425 degrees. Serves 4 to 6

Here is a great resource for recipes! www.bernardmathews.com

This has a crunchy pecan topping!

INGREDIENTS:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Liss Email
Recipes Links!

Mix Recipes:

Beverages/Drink Mixes(51)
http://www.budget101.com/bev1.htm

Condiments, Sauces, Seasoning Mixes (142)
http://www.budget101.com/css102.htm

Convenience Mixes: Brownies/ Cookies/Cakes & Shake-n-bakes More
http://www.budget101.com/convpt2.htm (about 100)

Diabetic Mixes
http://www.budget101.com/id194.htm (25)

Dehydrating Foods & Gift Recipes
http://www.budget101.com/dehydrated_foods.htm (Make your own Fruit leathers/powders)

Kid's Easy Bake oven recipes, 35 or so
http://www.budget101.com/kids.htm

MYO (Make Your Own) items like Pesto, Coffee Creamer, cool whip, Tortillas, etc
http://www.budget101.com/myo02.htm

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Jar Gift Pages with Printable Tags:
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Non-Food Jar Gift Items/Recipes:

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http://www.budget101.com/mem5.htm

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http://www.budget101.com/mem7.htm

More than 50 Pet Recipes
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Kids & Babies Non-food recipes: Like bath paints, snowman repair kits (Big Craft fair seller) etc:
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That ought to keep you busy!

Dave
Shiitake Mushroom Turkey Loaf

6 large dried Shiitake mushroom caps
2 tsp (10ml) Olive oil
1 Onion, chopped
4 cloves of garlic minced
2 tsp Basil
½ cup (125ml) dry bread crumbs
2 tbsp (30ml) freshly grated Parmesan cheese
2 green onions chopped
¾ tsp (4ml) salt
¾ tsp (4ml) pepper
1 egg beaten
1.5 lbs ground turkey (or chicken)
2 tbsp hot salsa

Presoak the mushrooms for about 45 minutes in a bowl of warm water and then thinly slice them. Preheat oven to 350F (180c). In skillet heat the oil (medium heat) and cook mushrooms, onion, garlic and basil stirring for about 3 minutes or until softened.

In a bowl combine the breadcrumbs, Parmesan, green onions, salt, pepper, egg, mushroom mixture and mix in turkey. Press into greased loaf pan and brush on the hot salsa.

Bake for about an hour and 20 minutes or until meat thermometer reads 185F (85c). Let stand for 10 minutes and pour off any fat.

Makes 8 servings (slices).

Mushrooms can be found at Mushrooms

*Note: Northwest Boat Travel does not endorse products sold on other recipe sites.

Sandy
joejean@wwnet.com

Holiday Greetings Everyone... I'd like to share an Appetizer Recipe that you can fix over the holidays or anytime:

BON RICO DIP
(Compliments of Chazerz)
1 cup sour cream
3 tablespoons dill weed
2 tablespoons horseradish--to taste
2 tablespoons sugar--to taste

Whip sour cream until real creamy. Add other ingredients and stir. Refrigerate for 1 hour. Add more horseradish and sugar according to taste.

ENJOY!
Sandy
http://www.wwnet.net/~joejean/reciperoom.htm

Julie M. Bressler
JULIE@ACSWORLD.NET

Recipe Wanted! Does anyone have the recipe for the carnival/fair sugar waffles? My husband and I always bought about a dozen at a time. Please email me with the recipe. Thanks!

From Eddy J. Wever
nutscake@setarnet.aw

I have a friend that is making croquettes with a Hobart mixer and everything afterwards is done by hand, do you have an address that you can do this by machines?? Mass production.

From Trisha Thomas
trisha@nwboat.com

FISH CAKES

Prep time: 10 min
Cook time: 8 min
Servings: 8
Calories: 184

INGREDIENTS

1 lb cooked fish
2 potatos, cooked and peeled
2 large eggs
2 tbsps fresh parsley, chopped 1 tbsp Dijon mustard
2 tsps fresh ginger, grated
salt
pepper, freshly ground
1 cup cornmeal

DIRECTIONS

1. In a bowl, mash the fish and potatoes together with a fork.
2. Add all the remaining ingredients except the cornmeal and mix well.
3. Place the cornmeal on a plate.
4. Divide the mixture into 8 small patties.
5. Coat each patty thoroughly with the cornmeal and grill, broil, or saute about 4 minutes on each side.

Calories from protein:36%
Calories from carbohydrates:50%
Calories from fat:4%

From Terrance Berscheid
terrance@islandnet.com

TERRANCE'S SALMON SAUCE

1/4 cup oyster sauce
1/4 cup prairie fire (gumboot sauce)
1/4 teaspoon sesame oil
1/4 teaspoon curry oil

Mix all ingredients and brush on salmon steaks. Let set at least one hour. Brush leftover sauce onto steaks as they cook.

Yield: 2 servings

Preparation Time (hh:mm): 10

From Terrance Berscheid
terrance@islandnet.com

FINNISH PANCAKE

4 eggs
1/4 cup honey
3/4 teaspoon salt
2 1/2 cup milk
1 cup all purpose flour

This is my favourite breakfast bread; but it ONLY will be a success by using a CAST-IRON pan and a preheated oven. Serve immediately upon baking, as the pancake will deflate very much like a souffle does.

This is a "billowy, custard-like" treat. Drizzle on more honey, or add your favourite cut-up fruit and sauces.

1. Preheat the heavy frying pan (10") with an oven proof handle in a 425 degree oven for 10 minutes. (Be careful, it'll be HOT)

2. In a bowl, beat together eggs, honey, salt, and milk. Add the flour; beat until blended and smooth.

3. Remove pan from the oven, melt butter in pan, then add batter. Return pan to oven and bake for about 25 minutes, or until a knife inserted in center of pancake comes out clean.

4. Serve immediately. Makes 4 servings.

Yield: 4 servings
Preparation Time (hh:mm): 20 "

Exported from MasterCook

RUDOLPH'S ANTLERS

Serving Size: 24
Categories: Cookies

1 cup Semi-sweet choc. chips
1/2 cup Butterscotch chips
3 oz Can chow mein noodles
12 Maraschino cherries, halved

Melt chocolate and butterscotch pieces together in a medium saucepan over low heat, stirring occasionally. Remove the pan from heat. Stir in chow mein noodles. Using two teaspoons, on a waxed paper-lined cookie sheet, shpae about 1 T of the mixture in a v-shaped cookie about 2" wide to resemble antlers. Press a cherry half securely in the center of each. Repeat for remaining cookies. Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or till cookies are firm. Store the antlers in the refrigerator in a covered container up to 5 days.

From Sundowner Inn & Restaurant

Salmon Fillet with Fresh Dill Mayonnaise served on a Wild Rice Croquette

Serves 4

Salmon:
4-6 oz. Coho fillets
Saute 3 minutes per side in 2 tbsp. butter.

Mayonnaise:
2 egg yolks
2/3 cup of olive oil
1 tsp. lemmon juice 4 sprigs fresh dill, chopped.
Whisk egg yolks in wide bowl vigorously while incorporating small amounts of olive oil till stiff. Add lemon juice and dill. Chill.

Croquette:
4 Tbsp. olive oil
4 medium potatoes
1/2 cup cooked wild rice
3 green onions, chopped
2 Tbsp. fresh parsley, chopped
salt & pepper to taste. Par-boil potatoes. Mash in bowl. Add remaining ingredients and mix well. Form into pancake size patties 1/2" thick. Heat oil very hot and add croquettes. Cook on high heat for 2 minutes and turn over. Reduce heat to low and cook for 5 minutes.

Place croquette on warm plate. Place fillet on top and spoon 2-3 Tbsp. of mayonnaise over all. Garnish with chopped fresh parsley and serve with steamed fresh seasonal vegetables.

Easy Potatoes by Portia McCracken prmsims@whidbey.net

This potato dish is not only easy, but it's also versatile. Delicious served with steak or fish for dinner, it's also great with eggs benedict for brunch. Ingredients are very loosely measured, depending on the number of diners.

1 potato per person, cut into cubes
Olive or vegetable oil
Lemon pepper (the ones with salt are best for this dish)
Granulated garlic
Coarsely chopped onion (optional)

Scrub and/or peel potatoes, cut into cubes.

In large bowl, drizzle oil over potatoes and toss to cover. Sprinkle with lemon pepper and garlic, toss again.

Spread potatoes one layer deep on non-stick cookie sheet or large baking dish.

Bake at 400 F. 20-30 minutes, stirring once at the half-way point (if you want to add the onions, do it now and lightly toss them with the potatoes as you stir).

Serve immediately.

Sour Cream Apple Pie by Gwen Cole nwboat@nwboat.com

2 eggs
1 cup sour cream
1 cup sugar
6 Tbls. flour (divided)
1 tsp. vanilla
1/4 tsp. salt
3-4 cups chopped, peeled apples
1 unbaked 9" pie shell
3 Tbls. melted margarine
1/4 cup packed brown sugar

In a large bowl, beat eggs, add sour cream. Stir in sugar and 2 Tbls. four, vanilla, & salt. Mix-Stir in apples. Pour into pie shell. Sprinkle cinammon. Bake at 375 degrees for 15 min. Combine melted margarine, brown sugar and remaining flour. Drizzle over pie and bake 30 min.

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