Dear members of Cartoonery, Training2Laugh, Recipe Ross, Recipe Ross DD:
It is with heavy heart that I come to you today. Our founder Ross has passed away in hospital this morning, and as per the wishes of his wife the groups will be shut down.
I believe his last name was Underwood. I subscribed to his newsletters for years.
This was one of his digests from April 2, 2004
Glazed Raisin Biscuits
Ingredients
2-1/2 cups dry biscuit mix (Bisquick)
1 tsp. cinnamon
2 tbsp. sugar
1/2 cup raisins
1 egg
2/3 cup milk
Vanilla Glaze
Ingredients
2/3 cup sifted powdered sugar
1 tbsp. water
1/4 tsp. vanilla
Directions
Combine biscuit mix, cinnamon, sugar and raisins in medium bowl; add egg and milk, stirring just until dry ingredients are moist. Turn dough out onto lightly floured surface; knead 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with 2-inch biscuit cutter. Place on lightly greased baking sheet.
Bake at 350 degrees or until golden brown.
Brush with Vanilla Glaze.
Vanilla Glaze
Combine all ingredients.
Makes 1/4 cup.
Makes 1-1/2 dozen.
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Tea Time Tassies
Ingredients
1/4 lb. butter or margarine
1 cup plain flour
3 oz. cream cheese
Filling
1 egg
1 tbsp. softened butter or margarine
dash salt
3/4 cup brown sugar, firmly packed
1 tsp. vanilla
1 cup coarsely broken pecans
Directions
Let cream cheese and margarine soften to room temperature; blend. Stir in flour. Chill about 1 hour. Shape into 24 1" balls; place in tiny, ungreased 1-3/4" muffin cups. Press dough against bottom and sides of cups.
Filling
Beat together egg, sugar, butter, vanilla and salt just until smooth. Add pecans and divide mixture between 24 pastry lined cups.
Bake at 300º F. for 25 minutes, or until filling is set.
Cool and remove.
Makes 24 servings.
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Pasta Salad
Ingredients:
1 lb. dry tri-colored pasta noodles
1 can black olives (or jar)
1 jar marinated artichoke hearts, halved
1 small red onion
2 pkg. dry Zesty Italian dressing mix, prepared as directed
to taste salt and pepper
Note You can add whatever you like, salami, mushrooms, or tomatoes
Directions:
In a 2-qt. saucepan, cook noodles. Drain and cool.
In a large salad bowl, place noodles, olives, artichoke heart, red onion, and whatever else you're using. Pour Italian dressing over ingredients and toss. Add salt and pepper to taste.
Refrigerate a few hours before serving.
Makes 6 servings.
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Pizza Pasta Salad
Ingredients:
1 lb. rotini, uncooked
3 oz. sliced pepperoni (about 3/4 cup)
4 oz. sliced provolone cheese (about 1 cup)
12 cherry tomatoes, halved (about 1-1/2 cups)
1/2 cup grated parmesan cheese
1/2 cup non-fat Italian salad dressing
1 tsp. Italian seasoning
1/2 tsp. minced garlic
1 green bell pepper, ribs and seeds removed, sliced into rings
2-1/2 (7") pita bread rounds
Directions:
Prepare pasta according to pkg. directions.
While pasta is cooking, cut pepperoni slices into fourths and slice provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, parmesan cheese, Italian dressing, Italian seasoning, and garlic. When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well.
Quarter pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.
Makes 6 servings.
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Chicken Chili over Corn Muffins
Ingredients:
Corn Muffins
1 egg
1-1/2 cups original Bisquick®
3/4 cup yellow cornmeal
1/3 cup sugar
2/3 cup milk
2 tbsp. butter or margarine, melted
2 cups cut-up cooked chicken
2 cans (15 oz. each) spicy chili beans undrained
1 can (7 oz.) whole kernel corn, drained
1/2 cup shredded cheddar cheese
Directions
Corn Muffins
Heat oven to 400º F. Grease bottoms only of 12 medium muffin cups, 2-1/2x1-1/4 ", or line with paper baking cups.
Beat egg slightly; stir in remaining ingredients just until moistened. Fill muffin cups 3/4 full.
Bake 15 - 20 minutes, or until golden brown. No changes for High Altitude.
Corn Muffins
Meanwhile, stir remaining ingredients except cheese in 3-qt. saucepan. Heat to boiling; reduce heat to low. Simmer 10 minutes, stirring occasionally. For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese.
Makes 6 servings.
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Mexican Chef Salad
Ingredients:
1 lb. ground beef
1 can (15-1/2 oz.) can kidney beans
1 head (small) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4" thick
1 medium onion, chopped
4 medium tomatoes, chopped
1 pkg. (8 oz.) Chedarella® or cheddar cheese, shredded
2 cups coarsely crushed corn chips
1 bottle (8 oz.) French or Thousand Island dressing
1/2 tsp. hot pepper sauce, if desired
Directions:
Cook ground beef over medium heat in 10" skillet until browned, 4 - 6 minutes; drain well. Add kidney beans; continue cooking 10 minutes.
Place lettuce, avocado, onion, tomatoes, cheese, and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat.
Serve immediately.
Makes 4-6 servings.
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Tomato Gravy
Ingredients:
1/4 cup peanut oil, bacon or sausage grease
2 - 3 tbsp. (heaping) flour (to make roux)
2 cups canned tomatoes (more if needed to make desired thickness).
(If using fresh tomatoes, you may need to use a little less, as water in tomatoes
may make the gravy too thin).
Directions:
Pour oil in a large skillet. Heat on medium temperature until hot. Add flour and stir until well mixed. Flour should bubble in oil to make roux. (If too thick, add a little more oil until it is thin enough to bubble). Cook until brown. Stir constantly, it will burn easily.
Add tomatoes and mix well. Cover and let simmer until ready to serve. Good served over homemade biscuits.
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Fruity Coleslaw
Ingredients
1 lb. carrots, peeled and grated
1/2 cup pineapple chunks packed in juice
1/2 cup raisins
1/2 cup orange juice
1/4 cup plain yogurt (bet vanilla would be good too]
Directions:
Drain pineapple then mix all together until coated.
Makes 4-6 servings.
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Chicken or Turkey Soup
(a multiple serving recipe)
Ingredients
8 cups chicken or turkey stock
1 pkg. (10 oz.) frozen mixed vegetables
3/4 cup barley
3 cups diced, cooked chicken or turkey
1/4 cup diced onion
1/2 cup diced celery
1 tsp. dill weed
Directions:
Place all ingredients in large Dutch oven and cook slowly until all vegetables are tender. This is a great make-ahead. Freeze up to 6 months in advance.
Makes about seven 24 ounce cartons.
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Summer Fruit Flan
Ingredients
Base
4 large eggs
4 oz. granulated sugar
4 oz. all-purpose flour, sifted
filling
1 cup crème fraîche (see below)
1-2 tbsp. almond liqueur
1/2 cup heavy cream
2 tbsp. granulated sugar
3 or 4 fresh peaches, sliced
1/2 cup fresh raspberries
2 tbsp. fresh blueberries
Directions
Heat oven to 375º F. Lightly grease and flour a 12" round raised base, fluted flan tin, or plain pie tin.
In a large mixing bowl, beat together eggs and sugar until thick and creamy. Make sure to blend long enough to nearly triple volume of mixture. Carefully fold in sifted flour to egg mixture with a spatula. Turn mixture into prepared tin and tilt pan to level the surface.
Bake for 20 - 25 minutes, or until firm to the touch. Turn base out onto a wire rack to cool completely.
Blend together crème fraîche and almond liqueur.
Whip heavy cream and sugar together in a small bowl until mixture forms soft peaks. Whisk crème fraîche into whipped cream. Spread cream mixture over base of flan.
Arrange peach slices in a circular swirl around outside of flan. Add a circle of raspberries, and finish center of flan with blueberries.
Serve immediately, or refrigerate up to 1 hour prior to serving. Refrigerate any leftovers.
Makes 8 - 10 servings.
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A Marinade To Die For
Perfect for pork & chicken. When grilling meat, always use wood chips for truly smoky flavor.
Ingredients
1/3 cup steak sauce
1/2 cup packed brown sugar
1/2 cup butter, melted
1 can (12 oz.) or bottle lemon-lime flavor carbonated beverage
4 tbsp. red wine vinegar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
Directions
In medium bowl, combine steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt, and ground black pepper. Mix together well.
Use on favorite meat.
Makes 2 cups.
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Mini Turkey Sandwiches
Ingredients
1 pkg. (7 or 8 oz.) small party rolls on aluminum tray
1/2 pkg. (3 oz.) cream cheese, softened
2 tbsp. mayonnaise
2 tbsp. sour cream
1 tbsp. chutney
1/4 tsp. curry powder
1/4 tsp. ground red pepper
1/4 lb. very thinly sliced smoked turkey
1/2 cup whole berry cranberry sauce
2 tbsp. minced onion
Directions
Remove rolls from aluminum tray. Slice in half horizontally, using a serrated knife. Return bottom halves of rolls to tray.
Combine cream cheese, mayonnaise, and sour cream. Beat at low speed with mixer until smooth. Stir in chutney, curry powder, and red pepper. Spread chutney mixture on cut sides of top halves of rolls. Set aside.
Place turkey on bottom halves of rolls. Combine cranberry sauce and onion; stir well. Spread cranberry mixture over turkey. Cover with tops of rolls. You'll cut sandwiches apart after baking.
Cover and bake at 350° F. for 20 - 30 minutes, or until sandwiches are thoroughly heated.
To serve, cut sandwiches apart with a sharp knife.
Makes 2 dozen appetizers.
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Ham and Cheese Potato Bites
Ingredients
1-1/2 lb. small unpeeled new potatoes
1 cup shredded gruyère cheese
1/2 cup finely chopped cooked ham
1/4 cup + 2 tbsp. sour cream
1/4 cup + 2 tbsp. soft cream cheese with chives and onions
3 tbsp. crushed pineapple, drained well
1/2 tsp.. garlic salt
1/2 tsp. ground red pepper
garnish fresh parsley sprigs
Directions
Place potatoes in a lightly greased roasting pan.
Bake at 400° F. for 50 minutes or just until tender. Let cool. Cut potatoes in half. Using a small spoon, scoop out most of pulp from each potato half. Set shells aside.
Combine potato pulp, gruyère cheese, and next 6 ingredients; stir mixture well. Spoon mixture into potato shells. You can make the potato bites ahead up to this point and store them in the refrigerator overnight.
Place potatoes on a rack in a roasting pan.
Broil 5-1/2" from heat (with electric oven door partially opened) 4 - 5 minutes or until golden. Garnish, if desired.
Makes about 2 dozen.
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Cucumber in Vinaigrette
Ingredients
1 cucumber, peeled, diced, in sherry
1 sprig dill
1/4 tsp. Dijon mustard
to taste pepper
Directions
Blend last 3 ingredients until smooth. Chill.
Serve over sliced cucumber.
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Chicken, Bean, & Corn Salad
Ingredients
1 cup mesquite-marinated chicken breast, cooked sliced in 1/4" strips
1 can (16-19 oz) red kidney beans, rinsed and drained
l0 oz. frozen corn, thawed
1/2 cup thinly sliced green onions
1 tbsp. red wine vinegar
2 tsp. olive oil
1/2 tsp. salt
2 tbsp. chopped cilantro or parsley
Directions:
In medium bowl, combine chicken and remaining ingredients.
Serve on a bed of lettuce, if desired.
Makes 4 servings.
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Cauliflower Soup
Ingredients:
1 head cauliflower, trimmed, about 2 lb.
3 cups 1% low-fat milk
3 cups vegetable broth
1 large leek, white part only, washed, very thinly sliced, 1 cup
1 small baking potato, peeled, chopped, 1 cup
3 ribs celery, small, inner stalks, thinly sliced, 1 cup
1 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
3 tbsp. fresh lemon juice, (up to 4) chopped pistachios or
garnish chervil, or snipped fresh chives, optional
Directions:
Break cauliflower into large pieces. Cut off stems and chop small.
Cut fleece into thick slices.
In a large heavy pot, combine cauliflower with milk, broth, leeks, potatoes, celery, salt, and nutmeg. Bring to a simmer.
Cook, partly covered, until tender, about 20 minutes. Uncover and cool until lukewarm, about 30 minutes.
Transfer solids to a blender or processor, in batches if necessary. Purée until smooth, adding the cooking liquid gradually. Add lemon juice to taste.
Transfer the soup to a saucepan and gently warm over low heat. Ladle into heated bowls and garnish as desired.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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