Issue 64

Issue 64

We have completely redone the Recipe Den with a whole new look. I am still working out a few kinks but the site works fine.

Caramel Pecan Delight

1 16-oz pkg pecan cookies, crushed (like Pecan Sandies)

1/2 c. butter or margarine, melted

2 8-oz pkg. cream cheese, softened

1 12-oz jar caramel ice cream topping, *divided*

1 5.1 oz pkg. instant vanilla pudding

1 1/2 c. cold milk

3/4 c. chopped pecans

Mix crushed cookies and melted butter. Pat into greased 13" x 9" pan. Bake at 350 deg F for 8-10 minutes. Cool on wire rack.

In large mixing bowl, mix cream cheese and 1/2 c. of the caramel topping till smooth. In smaller bowl, whisk together milk and pudding mix 2 minutes until totally blended. Fold pudding into cream cheese mixture. Spread over cooled cookie crust. Sprinkle with chopped pecans. Cover and refrigerate for at least 6 hours. To serve, cut into squares and drizzle with remaining caramel topping. Make 12-16 servings.

Julie's notes: Next time, for our family I will use plain shortbread cookies for the crust, because dd#2 hates pecans. I sprinkled pecans over just half of the pan so that anyone that really didn't care for them could have their serving without. I had a larger jar of the topping, so I stirred in an extra tablespoon or two of the caramel into the cream cheese (Kroger brand topping was all that the store had, and it didn't seem to have a really strong caramel flavor, more like a cross between caramel and butterscotch). I drizzled the topping over the entire pan, rather than dishing it up and drizzling the individual servings, since this was a buffet setting. A friend and I think that this could be made a little less artery clogging with good results (i.e. reduced fat cookies, lower fat cream cheese, sugar-free pudding, skim milk). But at a potluck, where you typically have smaller servings and any leftovers are not sitting in the fridge looking at you :o), the "full-fled! ged" version is probably the way to go!

Printable Version

PORK AND PEPPER PAPRIKASH

1 pork tenderloin

1 tbsp. paprika

1 tbsp. all-purpose flour

pinch of cayenne pepper

vegetable oil

2 garlic cloves

1 onion

4 cups sliced mushrooms

1 tsp. salt

2 sweet peppers, preferably different colors

1/4 cup white wine, chicken broth OR apple juice

1/2 tsp. Worcestershire sauce

1/2 cup light sour cream

1. Slice pork into 1 inch thick strips. In a medium-size bowl, stir in paprika with flour and cayenne. Add pork and stir until evenly coated. Lightly coat large nonstick frying pan with oil and set over medium-high heat. When hot, add pork. Stir-fry until lightly browned all over, 4 or 5 minutes.

2. Meanwhile, mince garlic. Cut onion in thin strips. Once pork is cooked, removed to a plate. Add more oil to pan, if needed, then add garlic, onion and mushrooms. Sprinkle with salt. Stir often until mushrooms start to brown, 4 or 5 minutes. Meanwhile, core and seed peppers, then thinly slice. Add to browned mushrooms and stir often until tender-crisp, two to three minutes.

3. Return pork to pan. Stir in wine and Worcestershire. Stir often until most of liquid is evaporated, about 2 minutes. Remove from heat, then stir in sour cream. Good over noodles or rice or with chunks of fresh rye bead for dipping.

Serves 4

Printable Version

Creamy Lima Beans

a.. 1 1/2 cups frozen baby lima beans or butter beans

b.. 3 tablespoons chopped green onion

c.. 1 tablespoon butter

d.. 1 tablespoon all-purpose flour

e.. 1/4 teaspoon salt

f.. dash pepper

g.. 1/2 cup milk

h.. 2 tablespoons light brown sugar

i.. 1/2 cup sour cream

Following package directions, cook lima beans; drain. In a medium saucepan, cook green onion in butter over low heat until just tender. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly. Add brown sugar.

Cook and stir until thickened and bubbly. Add sour cream and lima beans. Heat through.

Printable Version

Cheese Latkes

1/2 pound cottage cheese, dry curd -- or farmer cheese

3 eggs

3 Tablespoons matzo meal -- or wheat bran -- or wheat germ

1/2 teaspoon salt

2 tablespoons sugar -- optional

Mix all ingredients together till smooth. Spray a non-stick griddle or skillet with vegetable cooking spray. Drop batter by large spoonfuls onto hot griddle. Cook till browned on bottom; turn over and cook the other side.

Printable Version

April 5, 2004