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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  (click here) Selected recipes featured during the month are combined into a single document  and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  

 

 

                          Kitchen Medley Recipes

February 14, 2015

Frozen Turtle Dessert

16 ice-cream sandwiches

1 container (12 oz) frozen whipped topping, thawed

1 jar (12 oz) caramel sauce

hot fudge sauce, heated

1 1/4 c chopped pecans, toasted, divided

Place 8 ice-cream sandwiches in a 13x9 in baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans. Top with remaining ice-cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving; cut into squares. Drizzle with warm hot fudge sauce.

Red Velvet Cake

1/2 c shortening

1 Tbs white vinegar

1 1/2 c sugar

1 tsp baking soda

2 large eggs

FROSTING:

1 or 2 bottles (1 oz) red food coloring

1 pkg (8 oz) cream cheese, softened

1 tsp vanilla extract

1/2 c butter or margarine, softened

2 1/2 c sifted cake flour

1 pkg (16 oz) powdered sugar, sifted

1/2 tsp salt

1 tsp vanilla extract

2 tsp cocoa

chopped pecans, optional

1 c buttermilk

CAKE: Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine flour, salt, and cocoa; set aside. Combine buttermilk, vinegar, and soda in a four-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed two minutes; pour batter into three greased and floured 8-inch round cake pans (or a greased and floured 13x9 in pan.) Bake at 350 degrees for 25-30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. FROSTING: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended. Spread frosting between layers and on top of cake. Garnish with chopped pecans, if desired.

Mocha Cheese Cake

1 pkg (9 oz) chocolate wafers

3 squares (1 oz ea) semisweet chocolate

2 Tbs sugar

2 pkgs (8 oz ea) cream cheese, softened

1/3 c butter or margarine, melted

1 c sugar

6 Tbs finely chopped espresso beans

1 1/4 c sour cream

1/2 c boiling water

Process chocolate wafers in a food processor until ground. Add two tablespoons sugar and butter; pulse 1 or 2 times. Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-in spring-form pan. Chill. Stir together espresso beans and 1/2 cup boiling water; cool. Pour through a coffee filter, reserving 1/3 cup liquid (add water to make 1/3 cup, if necessary). Melt chocolate in a small saucepan over low heat, stirring often. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating well. Add espresso, melted chocolate, sour cream, and eggs; beat until blended. Pour into crust. Bake at 350 for 55 minutes. Turn off oven, and leave cheesecake in oven 1 hour with oven door slightly open. Cool on a wire rack. Chill at least 8 hours.

Strawberry Pretzel Delight**

1/2 pkg (15 oz) pretzels, crushed

1 c white sugar

1 c margarine, melted

2 c boiling water

1/4 c white sugar

2 pkgs (6 oz ea) frozen strawberries, thawed

1 pkg (8 oz) cream cheese

1 pkg (6 oz) strawberry flavored gelatin

1 container (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan. Bake for 8-10 minutes. Let cool. In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust. In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Chill then serve.

February 7, 2015

Hot n Sweet Salmon

1 1/2 c apricot nectar

2 cloves garlic, minced

1/3 c chopped dried apricots

1/8 tsp cayenne pepper

2 Tbs honey

1/4 tsp ground cinnamon

2 Tbs reduced sodium soy sauce

3/4 lb salmon fillet without skin

1 Tbs grated fresh ginger

Preheat your oven's broiler, and grease a broiling pan. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside. Place the salmon fillet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8-12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Fish Fry Bake

1 pkg (14 oz) frozen fish sticks

3/4 c milk

1 pkg (16 oz) frozen French fries

1/3 c mayonnaise

1 can (10.75 oz) condensed cream of celery soup

1 tsp curry powder

Preheat the oven to 350 degrees. Line the bottom of a 9x13 in baking dish with fish sticks. Sprinkle fries in a layer over the fish. Mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries. Bake uncovered for 45 minutes in the preheated oven. Cool slightly before serving.

Savory Tuna Steak**

2 Tbs olive oil, divided

2 Tbs dry white wine

1 1/2 tsp whole fennel seeds

1 head baby bok choy, cleaned and sliced

3 cloves garlic, minced

salt and pepper, to taste

1 red bell pepper, cut into thin strips

1 1/2 tsp fennel seeds, crushed

3/4 cube fish bouillon, crushed

1 (8 oz) tuna steak

1/2 lemon, juiced

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes. Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare. Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Mushroom and Seafood Shells

1 pkg (10 oz) Puff Pastry Shells, prepared

1/2 c dry white wine or vermouth

according to package directions

1 Tbs lemon juice

4 Tbs butter

4 (4 oz) firm white fish fillets (cod, haddock,

2 1/2 c thinly sliced mushrooms

or halibut), cut into 1-inch pieces

1 can (10.75 oz) cream of mushroom soup

1/2 c grated Parmesan cheese

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Stir the soup, wine, lemon juice and fish in the skillet. Cook for 5 minutes or until the fish is cooked through. Spoon the fish mixture into the pastry shells. Sprinkle with the cheese.

Crispy Baked Cod**

1 c panko breadcrumbs

6 (6 oz) cod fillets

2 Tbs chopped fresh parsley

1 tsp salt

2 tsp grated lemon rind

2 Tbs butter, melted

1 tsp minced garlic

Preheat oven to 400 degrees. Combine breadcrumbs, parsley, lemon rind and minced garlic in a small bowl. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with melted butter. Bake in preheated oven for 15-17 minutes or until breadcrumbs are golden and fish flakes with a fork.