December 1, 1994: Vol26n12: UB family shares 'best recipes' in annual Reporter contest Albert Pautler Professor Dept. of Educational Organization, Administration and Policy Graduate School of Education PUMPKIN LOG 3 eggs 2/3 cup pumpkin 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon cinnamon 3/4 cups flour Blend well. Grease jelly roll pan or cookie sheet. Line with wax paper. Pour into jelly roll pan. Sprinkle with chopped nuts. Bake at 375 degrees for 10-15 minutes. Turn onto towel sprinkled with granulated sugar. Cool a few minutes. FILLING 2 tablespoons soft butter or margarine 8 ounces cream cheese (softened) 3/4 teaspoon vanilla 1 cup powdered sugar Beat filling until smooth. Spread onto cake. Roll up like a jelly roll. Wrap in foil and refrigerate. May be made ahead. Vergie Oettinger Calculation Clerk II Purchasing Dept. WINTER PEAR BISQUE 3 tablespoons unsalted butter 1/2 cup minced onion 1 3-ounce turnip, peeled and diced 2 tablespoons minced, peeled fresh ginger 4 cups rich chicken stock 2-1/2 pounds firm, ripe pears (combination of Anjou, Bosc and Bartlett), peeled, cored and cubed 4 ounces dried pears, diced 1-1/2 cups heavy cream 1/3 cup dry Sherry 2 tablespoons fresh lemon juice 1 tablespoon firmly packed light brown sugar 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground allspice salt and ground white pepper GARNISH 1 small firm Bosc pear, peeled, cored and diced 1 small firm Anjou pear, peeled, cored and diced 1 small firm Bartlett pear, peeled, cored and diced juice of 1/2 lemon heavy cream freshly ground black pepper Melt butter in heavy saucepan over medium heat. Add onion and turnip and cook until soft, stirring frequently, about 8 minutes. Add ginger and cook 2 minutes. Add stock and bring to boil. Add 2-1/2 pounds pears and dried pears. Reduce heat, cover partially and simmer until very tender, 35-40 minutes. Puree soup in food processor in batches to slightly grainy texture. Return to saucepan. Mix in 1-1/2 cups cream, Sherry, 2 tablespoons lemon juice, sugar, nutmeg, allspice, salt and white pepper. Simmer gently 25 minutes, stirring frequently. Adjust seasoning. Mix diced Bosc, Anjou and Bartlett pears with juice from 1/2 lemon. Ladle soup into bowls. Garnish each with cream. Drain pears and divide among bowls. Sprinkle with pepper. Makes about 8 cups. Lori Widzinski Head, Media Resources Center Health Sciences Library SAUSAGE STUFFING 1 8-oz. pkg. Pepperidge Farms seasoned stuffing 1 pound (or 12 ounce package) pork sausage (Jimmy Dean or Bob Evans are best) 1/2 cup chopped onion 1 cup chopped celery 1/2 cup milk 1 can cream of mushroom soup 1 tablespoon chopped parsley salt Crumble and brown the sausage. Drain. Add onion and celery, cook until onion is transparent. In a separate bowl, combine soup and milk. Mix thoroughly. Add stuffing. Add sausage mixture, parsley, and dash of salt. Mix together and place in buttered casserole dish. Bake at 350 degrees for 20 minutes. Or stuff turkey, chicken, Cornish hens, or pork chops. Norm Utech Computing and Information Technology Chumbota (and I'm not sure of the spelling) is Italian for everything left in the fridge. I've tried it with hot dogs, chicken, pork and turkey Italian sausage but it's best with Scime's deluxe sausage with Romano cheese. You can also leave out the potatoes and serve over your favorite pasta. CHUMBOTA (Italian Stew) 1 pound Italian sausage 1 large onion 1 large green pepper 2 tablespoons olive oil 1 hot pepper (optional) 1 cup zucchini, 1/2-inch cubes 2 cups sliced potatoes 2 large cans whole plum tomatoes 1/2 teaspoon garlic powder or 2 cloves garlic salt and pepper splash of red wine (save most for the table) hot, crunchy Italian bread Place about 1/2 inch water in covered frying pan and boil sausage until water dissipates. Then fry sausage until brown and set aside. Add olive oil to frying pan and lightly fry onion and green pepper. Add hot pepper for last couple minutes. Now cut sausage into slices and add to frying pan. In a large saucepan, heat 2 tablespoons olive oil and dump in sausage, onions and peppers. Chop up tomatoes and dump in. Add garlic, salt and pepper. Cook for about 3 minutes. Now add zucchini and potatoes. Cook until potatoes are tender. This makes about 4-6 servings. Name Withheld STREUSEL KURCHEN Batter: 3/4 cup sugar 2 cups flour 2-1/4 teaspoons baking powder 3/4 teaspoon salt 2 eggs, well beaten 1/2 cup vegetable oil 1/2 cup milk 2 teaspoons vanilla Topping: 2/3 cup light brown sugar 4 tablespoons flour 2 tablespoons cinnamon 4 tablespoons soft butter Preheat oven to 400 degrees. Grease a 9-inch-square pan. To prepare batter: Combine dry ingredients (sugar, flour, baking powder and salt) for batter. Add other batter ingredients (eggs, oil, milk and vanilla); mix thoroughly, and pour into pan. To prepare topping: Mix sugar, flour, cinnamon and butter. Using a spatula, spread topping in a thin layer on top of batter. Then, using a butter knife, make a swirling motion while piercing the batter to allow some of the topping to penetrate the batter to the bottom of the pan. Bake for 25 minutes. Use a toothpick to determine if the streusel is thoroughly cooked by inserting a toothpick into the center of the streusel. If the toothpick comes out without crumbs, the streusel is ready. Gayle J. Hardy Associate Librarian Lockwood Library SWEET AND SALTY PECANS Buy pecan halves, or if you shell them yourself try to keep them in as large a piece as possible. 5 cups shelled pecans (there are about 3-1/2 cups in 1 pound) 2 egg whites 3/4 cup sugar 1/4 cup (1/2 stick) melted margarine salt Preheat oven to 350 degrees. Spray a large cookie sheet or pizza pan with vegetable spray such as Pam. Pour melted margarine on sheet (don't melt the margarine on the sheet in the oven because the sheet often "warps" when this is done). Beat egg whites until they are stiff as meringue. Fold in sugar. Fold in nuts. Spread on sheet and salt them moderately. Bake in 350-degree oven for about 10 minutes until medium brown. Cool on brown paper. Store in closed containers. If you hide them, these will keep for many weeks. Nancy Stimson Assistant Librarian Science and Engineering Library I obtained this recipe over ten years ago from Alberta Doyle, then head cook at the Bodega Marine Laboratory in Bodega Bay, California. At once I noticed how delicious and virtually foolproof this cake is. NANCY'S WORLD- FAMOUS RUM CAKE 1 cup pecans, chopped 1 package yellow cake mix 1 package vanilla instant pudding 1/2 cup water 1/2 cup salad oil 1/2 cup Myers's Rum (original dark) 4 eggs Sauce Ingredients 1 stick butter 1 cup sugar 1/4 cup water 2 ounces rum Sprinkle chopped pecans on bottom of greased and flour-dusted bundt pan. Mix together cake mix, pudding, water, oil and rum. Beat in eggs, one at a time. Pour batter into pan and bake 1 hour at 325 degrees. Let cool Sauce: Boil butter, sugar, water and rum together in saucepan. Pour over cake while in pan. This will soak into cake. Let cake completely cool before removing from pan. This recipe was adapted from Junior Charity League of Monroe, Louisiana. The Cotton Country Collection. Raj S. Acharaya Associate Professor Electrical and Computer Engineering This is an excellent snack. It is extremely high in fiber and has no fat. It supplies the energy boost necessary during mid-morning. It takes very little time and is not a rigorous recipe. Any combination of dried fruits can be used. This is a favorite of my son, Garuth. SCRUNCH MUNCH 1 cup flour 1/2 teaspoon baking soda 1/4 cup raisins 1/4 cup dried fruits and nuts, finely chopped water or fruit juice for dough Mix flour and baking soda. Add raisins and dried fruits and mix. Add water or fruit juice slowly and make into dough. Pat into small biscuit-sized rounds. Cook on low heat on griddle or frying pan. Turn over and let cook for about 10 minutes. Requires no fat. Makes 5-7 scrunch-munches. Mary Carubba Student (senior) Undergraduate Communications major Many people judge a party by the quality and taste of the food that's served. This appetizer will bring rave reviews to any host or hostess! HOT CRAB APPETIZER 1 8-ounce package cream cheese, softened (lower fat and nonfat cream cheeses can be used) 1 tablespoon milk 6-1/2 ounces flaked crabmeat 2 tablespoons finely minced onion 1/4 teaspoon salt dash pepper 1/3 cup slivered almonds Blend the above ingredients well, except almonds. Spoon into ovenproof dish (pie plate works well). Sprinkle with almonds. Bake at 375 degrees for 15 minutes. Serve with crackers. Yield: 16 servings. If you don't have crackers, this would taste great spread on warm crusty bread. Areta Buchner Educational Opportunity Center CANDY APPLE SALAD 1 cup sugar 1/2 cup red cinnamon candies 3 cups water 4 to 6 medium apples, peeled, cored and sliced 1 cup cottage cheese 1/4 cup green pepper, chopped 1/4 cup celery, chopped Lettuce In a large saucepan, combine sugar, candies and water, stirring occasionally, over low heat until candies are dissolved. Add apples; cover and cook slowly for about 15 minutes or until apples are tender. (Be sure apples don't get too soft.) Turn apples occasionally while cooking to color them evenly. Drain and chill for at least 30 minutes. Combine cottage cheese, green pepper, and celery in a large bowl. Spoon chilled apples into mixture and toss. Serve on leaves of lettuce. Makes 4 to 6 servings. J. Patrick Keleher (Father Pat) Newman Center A great side dish for the holidays. I first came across this recipe 30 years ago. Going home for the holidays with a classmate, we had this for dinner the first night there. Mrs. Donoher, the mother of the house, aroused our interest and it more than met our heightened expectations. Apparently it came from a restaurant the family had dined in from time to time. After several visits, they talked the owner into sharing it. The sweetness and warmth make it perfect for a winter feast. TOMATO PUDDING 1 cup tomato puree 1/4 cup water 1 cup brown sugar 1/2 cup melted butter 2 cups bread cubes without crusts (packed into cup) Turn oven to 325 degrees. Mix first three ingredients in medium pot. Cook for five minutes. Add melted butter and stir. Stir in bread cubes until they are all saturated. Bake in small casserole for one hour. Amy Rehnstrom Graduate student Department of Biological Sciences This recipe was invented in 1980 by my mom, Dee Rehnstrom, when our family grew tired of standard mashed potatoes at holiday time. It has since become a family tradition. This dish is incredibly easy to make and since cream cheese, dip, and margarine can all be purchased in low fat varieties, it can be part of a healthy holiday meal! HIP HOP HAPPENIN' HOLIDAY POTATOES 12 medium-size potatoes, peeled 8 ounces cream cheese 16 ounce French Onion dip 1/4 cup margarine garlic salt chives Boil the potatoes until tender. In large mixing bowl, add cream cheese, French Onion dip, and margarine to potatoes (drained). Mix on medium speed with a hand held mixer until smooth and creamy. Add garlic salt to taste. Pour mixture into a glass baking dish. Garnish with chives and bake at 350 degrees until heated through (about 30 minutes). Christine Lee Dental assistant/Emergency Clinic School of Dental Medicine HOLIDAY CREAM PUFF "TREE" I know the contest is for healthy recipes, and cream puffs and healthy are oxy- morons. This recipe is a much lighter version due to its filling. Also, we all need treats to keep ourselves happy. I've been making this for five years. The cream puffs are always a hit by themselves (especially at work, they disappear quickly). As a decorated tree they are a showstopper -- great for a centerpiece at a holi- day party or family gathering! Puffs: 1 cup water 1/4 teaspoon salt 1 stick margarine (find the healthiest you can) 1 cup flour 4 eggs Preheat oven to 425 degrees. Bring water, salt and margarine to a boil. Remove from heat, add flour all at once, blending in quickly. Cool slightly, add eggs one at a time, mixing each completely before adding the next. Drop tablespoons of dough on an ungreased cookie sheet. Bake at 425 degrees for 10 minutes, then lower temperature to 325 degrees and continue baking until they are golden brown with no "bubbles" on the surface. Remove and cool. You can make these ahead of the holiday rush and freeze until you want to use them. Just thaw and fill. Filling: 1 box sugar-free vanilla instant pudding, prepared as directed on box 1 12-ounce tub of Lite Cool Whip Mix the above ingredients together. Slice tops off cream puffs and fill. Refrigerate until ready to assemble. Icing: Make when ready to assemble. 1 12-ounce bag of semisweet chocolate chips 1/4-1/2 cup of water Melt chips in microwave or double boiler. Whisk in enough water to make chocolate "flow" easily. (If chocolate hardens up during assembly, just remelt.) Assembly: Cover a 12-inch (approx.) circle of cardboard with foil. Place a layer of cream puffs on circle. Drizzle with icing. Place another smaller circle of cream puffs on top of bottom layer. Drizzle with icing. Continue this process forming a "cone" shape. Then drizzle the sides with the remaining icing and use your imagination to decorate your tree. Candies become ornaments, licorice garland etc. For a New Year's or Hanukkah celebration decorate with sprinkles, spun candy, rock candy, etc. Enjoy! Krista Hickok Undergraduate student CARROT CAKE (with cream cheese frosting) 3 cups flour 1-1/2 cups sugar 1-1/2 cups honey 1 teaspoon salt 1 tablespoon baking soda 1 tablespoon cinnamon 1-1/2 cups applesauce 4 eggs 1 tablespoon vanilla 1-1/2 cups chopped walnuts 1-1/2 cups shredded coconut 1-1/3 cups pureed cooked carrots 3/4 cup drained crushed pineapple CREAM CHEESE FROSTING 8 ounces low fat cream cheese 6 tablespoons sweet butter 3 cups confectioners' sugar 1 teaspoon vanilla Preheat oven to 350 degrees. Grease two 9-inch pans. Sift all dry ingredients into bowl. Add applesauce, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Bake 50 minutes, until edges pull away from sides. Cool for 3 hours, then frost. Frosting directions: Cream together cream cheese and butter, slowly sift in confectioners' sugar. Mixture should have no lumps. Stir in vanilla. Kathy Grieco University Residence Halls PUMPKIN-WALNUT PIE (Fast and low-cholesterol) 1 can (29 ounce) solid pack pumpkin 1 package substitute eggs like EggBeaters, or 3 whole eggs 3 cups skimmed milk 1-1/2 cups granulated sugar pinch of salt 1 teaspoon pumpkin pie spice 1 teaspoon nutmeg 4 tablespoons maple syrup 1 16-ounce tub Cool Whip Lite 1-1/2 cups chopped walnuts 1 package Pillsbury All Ready pie crusts ( 2 to a package) Leave at room temperature for 1/2 hour before making pie. Preheat oven to 435 degrees. Mix pumpkin into bowl. Beat eggs or egg substitute and add to pumpkin. Add sugar and stir. Then add spice, salt and stir. Gradually add the milk until it is "liquid-y" but not watery. The milk can be added or subtracted to reach right consistency. Open pie crusts package and put one crust for each 8-1/2-inch pie dish or tin. Make sure there are no holes by pinching crust together to cover them. Make sure crust is flat against the dish. Add pumpkin mixture evenly between both pie dishes almost up to edge of pie dish. Turn oven down to 400 degrees. Add pies on each rack, leaving room so they are not directly below one another. Bake until a knife or piece of straw can be inserted into pie and will come out clean without pie mixture on it. It is done. Let cool. Add chopped walnuts onto the top of the pies. Just before serving, add maple syrup to a bowl of Cool Whip Lite and put all over the tops of both pies. Garry R. Soehner Associate Director University Residence Halls OLD STYLE COUNTRY CHICKEN STEW 2 tablespoons vegetable oil, butter or margarine 3 tablespoons flour 1 or 2 teaspoons tarragon 1/4 cup heavy cream pepper cut-up chicken sliced carrots sliced potatoes halved onions or leeks 1 can (15-1/2 ounce) chicken broth bay leaf Use Grisold #8 Dutch Oven (just kidding; use any large pot). Sprinkle chicken with pepper (and salt if you must), and cook in hot vegetable oil, about 6-8 minutes per side. Remove chicken and pour off fat. Put butter in pot, and add vegetables. Cook for about 8 minutes. Add flour, and stir for another 2 minutes. Gradually add chicken broth; bring to a boil. (Perhaps try some wine and reduce the broth.) Add 1 teaspoon tarragon, bay leaf and chicken. Reduce heat and simmer. Turn occasionally; cook for about 30 minutes, until chicken is done. Remove chicken and keep warm. Add cream, and simmer until thick. May need to thicken with some flour or corn starch. Taste, and decide if it needs more tarragon; if so, add 1 teaspoon. Serve with French bread. Geraldine Sonnesso Associate Director User Services LOW-FAT PUMPKIN RAISIN CAKE 2 cups reduced fat buttermilk baking mix 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg) 1/2 cup raisins 1/2 cup egg substitute 1 cup pumpkin 1/3 cup orange juice 1/3 cup dark corn syrup Spray 9-inch square pan with cooking spray. Combine dry ingredients and raisins in large bowl. Combine rest in medium bowl; add to dry ingredients. Mix well. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. o