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"U" 12-20-07
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Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Ultimate
Chocolate Chip Cookie
2. Ultimate
Enchilada Bake
3. ULTIMATE
PARTY MEATBALLS
4. Ultra
Creamy Mashed Potatoes
5. Uncle
Ton's Butterscotch Brownies
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1. Ultimate Chocolate Chip Cookie
This recipe was developed by Consumer
Reports, known for their high standards. Here
are their prefacing remarks: We wanted a cookie
with a chewy interior, crunchy edges, and
well-blended flavor. Above all, we wanted a
cookie with a high overall chocolate impact to
give a sensuous rush to the chocoholic. After
much experimentation and perhaps a few
cumulative inches to staffers' waistlines, we
created a cookie with all those assets. Our
recipe makes 40 medium-sized cookies.
2-1/4 cups
flour
1 level teaspoon baking soda
1 level teaspoon salt
3/4 cup each white and packed dark brown sugar
2 sticks (1/2 pound) sweet butter, room
temperature
1 teaspoon vanilla extract
2 large eggs
12-ounce package Nestle semisweet chocolate
chips Preheat oven to 375F.
Mix the flour, baking
soda and salt in a bowl and set aside.
Use a stand-type electric mixer
to mix the two sugars briefly at low speed.
Add the butter in small gobbets, mixing first at
low speed and then at high. Beat the mixture
until it's pale, light, and very fluffy.
Add the vanilla at the mixer's lowest speed,
then beat at high speed for a few seconds.
Add the eggs, again at the lowest speed,
switching to high speed for the final second or
so. The eggs should be well beaten in, and the
mix should look creamed, not curdled.
Add the flour mixture, a half cup at a time,
mixing at low speed for about one minute, then
at high speed for a few seconds.
Scrape down the bowl's sides with a spatula, add
the chocolate chips, and mix at low speed for
about 10 seconds. If need be, scrape the bowl's
sides again and mix for a few more seconds.
Put tablespoons of the mix on an ungreased
cookie sheet.
Bake until the cookies are pale golden brown
(nine minutes in an electric oven, 10 to 11
minutes in a gas one).
Remove and let cool on a rack.
Makes about 40 medium cookies.
Source: Mimi's Cyber Kitchen
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2. Ultimate Enchilada Bake
Melinda Lee gave this recipe on the KNX
Food News Hour one day while I was driving down
the freeway in 1989. It sounded absolutely
heavenly so I thought I should share it. It
should be noted that it is part of my
"freeway" collection.
6 skinless chicken
breasts
8 ounces cream cheese, softened
1 medium onion, minced
6 pasilla or poblano chiles
1 pound can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
salt, pepper to taste
24 small corn tortillas
lard or shortening for frying
1/4 cup parmesan cheese
shredded lettuce
chopped ripe olives
sour cream Poach chicken, keeping water at a
bare simmer, until cooked through. Remove from
poaching liquid, cool slightly and
remove/discard bones. Shred meat. Stir onions
into cream cheese, then add shredded chicken.
Set aside.
Boil the chiles until soft, then puree with the
tomatillos and cilantro until smooth. Add cream,
egg, salt and pepper, and continue to puree.
One at a time, dip the tortillas into the chile/tomatillo
sauce, then fry in lard to soften. Place chicken
filling on tortilla and roll up. Spread some of
the chile/tomatillo sauce in the bottom of a baking
dish and lay the rolled/filled enchiladas
seam side down in a single layer. Pour remaining
sauce over these, top with parmesan and bake at
350F till bubbly.
Top with shredded lettuce and olives over the
top, and sour cream in a dish on the side.
Source: Mimi's Cyber Kitchen
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3. ULTIMATE PARTY MEATBALLS
quick & easy
INGREDIENTS:
2 1-pound bags frozen pre-cooked cocktail-size
meatballs
(about 64 meatballs)
1 16-ounce can Ocean Spray® Jellied
Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
DIRECTIONS:
Combine cranberry sauce and chili sauce in a
large saucepan. Cook over medium heat, whisking
occasionally, until the cranberry sauce is
melted and smooth.
Add meatballs; stir gently to coat. Cook over
medium-low heat, stirring occasionally, 12 to 15
minutes or until meatballs are heated through.
Place in chafing dish or slow cooker to keep
warm.
Tip: To spice it up even more, add a teaspoon of
cumin and a 1/4 teaspoon of cayenne to the sauce
while it is cooking.
Copyright ©2002-2007 Ocean Spray Cranberries,
Inc. and Ocean Spray International, Inc. All
rights reserved.
Source: OceanSpray
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4. Ultra Creamy Mashed Potatoes
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 20 minutes
Serves: 6
Ingredients:
3 1/2 cups Swanson® Chicken Broth (Regular,
Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces (about
7 1/2 cups)
1/2 cup light cream
2 tbsp. butter
Generous dash ground black pepper
Directions:
Heat the broth and potatoes in a 3-quart
saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10
minutes or until the potatoes are tender. Drain,
reserving the broth.
Mash the potatoes with 1/4 cup broth,
cream, butter and black pepper. Add additional
broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2
cup sour cream, 3 slices bacon,
cooked and crumbled (reserve some for garnish),
and 1/4 cup chopped fresh chives into hot
mashed potatoes. Sprinkle with remaining bacon.
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5. Uncle
Tony's Butterscotch Brownies
Author/Submitted
by:
Servings: 1
Categories: Brownies / Desserts
Directions:
1/2 c melted butter, 2 c dark brown sugar, 2
egg, 1 1/2 c flour, 2 ts baking powder, 1 ts
vanilla. Preheat oven to 375 degrees. Butter a
9" square cake pan. Mix all of the
ingredients together, combining them well.
Spread mixture in the cake pan and bake for
35-40 minutes, or until dry on top and almost
firm to the touch. Let cool for 10-15 minutes,
then cut in 2" squares. Recipe By : Nancy
Atherton "Aunt Dimity's Good Deed From:
"Meglamey@unm.Edu" <meglamey@unm.Date:
Sun, 27 Oct 1996 09:51:21 ~0700
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