Filling the recipe files with random treats

Wednesday, November 19, 2008

It seems like I just start the week when it is over and time to do this recipe column again. The days and weeks seem to fly by, and now Thanksgiving is upon us and Christmas is right around the corner.

I would like to do a column or two of Christmas finger foods, snacks, party foods, appetizers; you know, Christmas party food. Please send in your favorite recipes so I can pass them along to other readers. If you do not want your name on them, that is fine. Send them in as quickly as possible so we can have time to let readers add the recipes to their party menus.

All of the recipes today are from a friend of mine who wanted to share a few recipes that she uses all year long. There is no theme or category for all of them, just a nice variety for you to try and add to your files if you wish. Enjoy!

Blonde Brownies

2 cups flour

1 teaspoon baking powder

3 /4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 sticks unsalted butter (10 tablespoons)

2 cups packed golden brown sugar

2 large eggs

2 teaspoons vanilla

3/4 cup chocolate chips

3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9-by-13-by-2-inch pan. Sift flour into a bowl. Mix flour, baking powder, salt and baking soda. Set aside. Melt butter. Place melted butter in mixing bowl and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 to 30 minutes.

Fried Rice

1 cup uncooked rice

5 tablespoons butter

1 cup chopped onion

1 cup chopped carrots

2/3 cup chopped scallions

3 tablespoons sesame seeds

5 eggs

5 tablespoons soy sauce

Salt

Pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Add salt and pepper to taste.

Ginger Salad Dressing

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well pureed. Makes 1 3/4 cups.

Seafood Enchiladas

1 (10-ounce) can cream of chicken soup

1/2 cup onions, chopped

1 (8-ounce) can crab (real or imitation), chopped

1 3/4 cup shredded Monterey Jack cheese

8 flour tortillas, 5 to 6 inches across

1 cup milk

Dash nutmeg

Dash pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab and 1 cup of the Monterey Jack cheese. Set aside. Wrap the tortillas in paper towels. Microwave on 100 percent power for 30 to 60 seconds. Place 1/3 cup mixture on each tortilla. Roll up. Place seam side down in a greased 12-by-7-by-1/2-inch dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 to 14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Cinnamon-Glazed Almonds

1/3 cup butter

2 egg whites, at room temperature

Pinch of salt

1 cup sugar

3 cups whole natural almonds

4 teaspoons cinnamon

Preheat oven to 325 degrees. Place butter in a 13-by-9-inch pan. Place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy. Gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto pan. Toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks.

Crab Rangoon

1/2 pound fresh crabmeat, drained and chopped, or canned crab meat

1/2 teaspoon A1 Steak Sauce

1 egg yolk, beaten

1/4 teaspoon garlic powder

1 (8-ounce) package cream cheese at room temperature

3 dozen wonton wrappers

Combine crabmeat, steak sauce, egg yolk and garlic powder until it forms a paste. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal, brush with egg yolk. Deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.

Seafood Salad

1 pound imitation crab meat, shredded

1 cup diced celery

1/2 cup mayonnaise

1/4 cup sliced green onions, including green tops

1 tablespoon lemon juice

3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either as a salad, on lettuce or on split croissants.

Kentucky Derby Pie

1 stick butter

1 cup sugar

2 eggs, beaten

1/2 cup flour

Pinch of salt

2 tablespoons Kentucky bourbon (or 1 teaspoon vanilla)

1 cup chopped pecans

1 cup chocolate chips

1 9-inch pie shell, partially baked

Preheat oven to 350 degrees. Cream butter and sugar. Add beaten eggs, flour, salt and Kentucky bourbon (or vanilla). Add chocolate chips and nuts. Stir well. Pour into partially baked pie shell and bake for 30 minutes, or until center is set. Serve with whipped cream or vanilla ice cream.

Made Just Right Sandwiches

1 1/2 pounds ground beef

2 teaspoons granulated sugar

3 to 4 teaspoons prepared mustard

4 tablespoons beer

Add to taste:

Red pepper

Black pepper

Garlic salt

Salt

Brown and drain the hamburger. Stir in the other ingredients and simmer. Add spices to taste. Serve with choice of cheese, mustard and chopped fresh onion.

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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