MMMMM-------------------APRICOT-CREME FILLING------------------------ 2 pk Cream cheese, softened -(3 oz) 1/2 c Margarine or butter, -softened 4 c Sifted confectioners sugar 1 1/2 ts Vanilla extract 1 c Canned apricot filling Preheat oven to 375'F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY. Sift together first 5 ingredients; set aside. In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes. By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan. Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar. Roll up tightly in towel. Cool completely on wire rack. While cake is cooling, prepare filling. *** APRICOT-CREME FILLING AND TOPPING *** In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low. Gradually add confectioners sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy. *** TO ASSEMBLE *** Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00013Date: 01/29/97 From: CATHY KELSAY Time: 11:15am \/To: ALL (Read 6 times) Subj: Pine Bark Stew Title: Pine Bark Stew INGREDIENTS ----------------------------------------------------- 2 lb grouper fillets 6 ea bacon slices, cut small 1 cup onion, finely chopped 3 cup potatoes, diced 24 oz tomatoes, can 2 tsp salt 1/4 lb butter 2 Tbsp Worcestershire sauce 1/2 ea catsup, bottle 1/2 cup chili sauce 1/2 tsp pepper 1/2 tsp thyme 1/2 tsp basil DIRECTIONS ------------------------------------------------------ Fry bacon down in a black iron pot. Remove and set aside. Add onion and fry until tender. Add hot water to depth of 2 inches. Place a layer of fish fillet then a layer of potatoes and onions. Layer as necessary to meet the need. Salt well, bring to a boil, cover and let simmer for 30-45 minutes. Melt butter in a saucepan, ladle some juice from stew and add Worcestershire, catsup, chili sauce, pepper and herbs. Simmer slowly. When stew is done, serve stew in bowls with sauce poured over. Alternate: Add sauce ingredients to primary pot. Alternate: Leave out chili sauce and butter. --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00014Date: 01/29/97 From: CATHY KELSAY Time: 11:16am \/To: ALL (Read 6 times) Subj: Orange Chocolate Cake Roll MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Orange Chocolate Cake Roll Categories: Chocolate Yield: 8 servings 4 Eggs 2/3 c Sugar 4 tb Butter; melted 3/4 c Flour 1/4 c Unsweetened cocoa powder -- firmly packed 1 tb Orange zest; grated Orange curd filling -- (recipe follows) 2 oz Semisweet chocolate squares -- cut-up 1/4 c Heavy cream 1 tb Grand marnier Preparation Time: 1:05 1. Preheat oven to 350 F. Grease a 10 x 15-inch jelly-roll pan and line with parchment or wax paper. Lightly grease parchment. 2. In a large bowl, beat together eggs and 2/3 cup sugar with an electric mixer on high speed until light and fluffy, about 3 mins. Beat in melted butter. Sift together flour and cocoa and fold into egg mixture along with orange zest. Spread batter evenly in prepared pan. 3. Bake 15 mins, or until cake springs back when touched in center. Immediately turn cake out onto a large sheet of wax paper sprinkled with remaining 1 Tbs sugar. Peel off parchment. Starting at one short end, gently roll up cake in wax paper with paper inside cake. Let cake cool rolled up, then unroll cake and spread Orange Curd Filling to within 2 inches of edges. Roll up cake gently from short side, jelly-roll fashion (without paper). Wrap in plastic wrap and refrigerate 6 hours or overnight. 4. In a small glass bowl, combine chocolate and cream. Heat in a microwave on High 40 to 60 seconds, or until melted and smooth when stirred. Stir in Grand Marnier. Just before serving, drizzle chocolate Grand Marnier on top ORANGE CURD FILLING ; 1/4 cup orange juice ; 4 eggs ; 2 sticks butter, cut into Tbs (8 oz) ; 1/4 cup sugar ; 1 Tbs grated orange zest ; 6 ozs. cream cheese, softened In a small saucepan, combine orange juice, eggs, butter, sugar, and orange zest. Cook over medium-low heat, stirring constantly, until mixture thickens, about 10 mins. Do not boil. Whisk in cream cheese. Cover and refrigerate until chilled before spreading on cake roll. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00015Date: 01/29/97 From: CATHY KELSAY Time: 11:17am \/To: ALL (Read 6 times) Subj: Stacked Mexican Bake MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Stacked Mexican Bake Categories: Casseroles, Mexican Yield: 6 Servings 1/2 c Chopped onions 1 ts Minced garlic 1 tb Wesson oil 1 cn (14 1/2-oz) Hunt's Stewed -Tomatoes; undrained 2 c Cooked, shredded chicken 1 cn (8-oz) Hunt's Tomato Paste 1 cn (4-oz) Rosarita Diced Green -Chiles 1 tb Chili powder 1 ts Ground cumin 1/2 ts Pepper 1/4 ts Salt 4 (6-inch) flour tortillas 2 c Shredded Monterey Jack -cheese In saucepan, saute onions and garlic in oil until onions are tender. Stir in remaining ingredients, except tortillas and cheese; simmer, uncovered 15 minutes. In greased, 2-quart casserole, layer 1 tortilla, 1 cup chicken mixture and 1/2 cup cheese. Repeat layers until all ingredients are used. Bake at 350 degrees F for 20 minutes. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00016Date: 01/29/97 From: CATHY KELSAY Time: 11:18am \/To: ALL (Read 6 times) Subj: Elegant Lemon Cake Roll MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Elegant Lemon Cake Roll Categories: Dessert Yield: 8 servings 4 Eggs; separated 1/4 c Sugar 1 ts Lemon extract 1 tb Oil, vegetable 1/2 c Sugar 2/3 c Flour, cake; sifted 1 ts Baking powder 1/4 ts Salt Sugar, powdered 1/2 c Coconut, flaked 1/2 ts Water 2 dr Food coloring, yellow MMMMM--------------------CREAMY LEMON FILLING------------------------- 14 oz Milk, sweetened condensed 1/3 c Lemon juice 2 tb Lemon rind; grated 5 dr Food coloring, yellow 4 oz Whipped topping, frozen; -thawed Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder, and salt; fold into egg mixture. Grease a 15x10x1" jellyroll pan, and line with waxed paper; grease & flour waxed paper. Spread batter evenly in pan. Bake at 375 degrees for 10 to 12 minutes. Sift powdered sugar in a 15x10" rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down. Unroll cake; spread with half of Creamy Lemon Filling, and reroll. Place on serving plate, seam side down; spread remaining filling on all sides. Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2 hours before serving. Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind, and food coloring; mix well. Fold in whipped topping. Yield: about 3 c ups. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00017Date: 01/29/97 From: CATHY KELSAY Time: 11:18am \/To: ALL (Read 6 times) Subj: Old Fashioned Jelly Roll MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Old-Fashioned Jellyroll Categories: Dessert Yield: 10 servings 3/4 ts Baking powder 1/4 ts Salt 4 Eggs; at room temperature 3/4 c Sugar 3/4 c Flour, all-purpose 1 ts Vanilla extract Sugar, powdered 1 c Jelly; any flavor Grease a 15x10x1" pan; line with waxed paper, and grease lightly. Combine baking powder, salt, and eggs in a mixing bowl. Beat at medium speed of electric mixer until well mixed. Add sugar gradually, beating until thick and light colored; fold in flour and vanilla. Spread batter evenly in prepared pan. Bake at 400 degrees for 13 minutes or until cake springs back when gently pressed. Sift powdered sugar in a 15x10" rectangle on a linen towel. Turn cake out on sugar, and peel off waxed paper. Trim off crisp edges of cake, if necessary. Starting at narrow end, roll up cake and towel together. Cool on wire rack, seam side down. Unroll cake; spread with jelly, and reroll. Place seam side down on serving plate; sprinkle with additional powdered sugar, if desired. MMMMM --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1^00018Date: 01/29/97 From: CATHY KELSAY Time: 11:19am \/To: ALL (Read 6 times) Subj: Heringsalat Title: Heringsalat (Herring Salad) Keywords: German, Salads, Vegetables, Fish Servings: 4 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 t Onion; Grated 2 T Vegetable Oil 1 T Vinegar 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. --- GEcho 1.01+ * Origin: The Banter Decanter (1:231/640.0)