| Chef2Chef Recipe Club - Volume 1 Number 056 - December 3, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club! What a treat we have for you this week. Almost a cookbook's worth of recipes for traditional holiday parties. We have Caroling Party Desserts, a Cookie Exchange, Hanukkah Supper, Christmas Day Buffet, a New Years Eve party and today's offering, A Tree Trimming Brunch. If your friends haven't signed up for the free Recipe Club at Chef2Chef.net, now is the time to tell them about it! This remarkable collection of recipes comes to us from Cynthia Bowan. Many of you have seen her fine work in our monthly feature, Cynthia's Corner. If you haven't seen her stories and recipes, visit her here: http://chef2chef.net/features/cynthia/ Happy Holidays from Cynthia Bowan! ----------------------------------------------------------------------- Tree Trimming Brunch recipes * Mimosas * Swedish Fruit Soup * Scrambled Eggs with Peppers * Biscuits or small rolls * Grated Potato Casserole * Broiled Tomatoes * Cranberry Sour Cream Coffee Cake Coffee and Tea Mimosas 1/3 c. sugar 2 2/3 c. fresh orange juice, chilled 2 bottles (750 ml. each) champagne, chilled 10 orange slices 10 mint sprigs, optional Place sugar and orange juice in blender; cover and blend on medium speed until foamy, about 15 seconds. Pour about 1/2 c. into each of 10 glasses. Add about 3/4 c. champagne to each. Garnish with orange slice and mint sprig. Serve immediately. Makes 10 servings. For children, serve cranberry juice and soda water topped off with halved banana slices; or serve them half orange juice and half club soda. Swedish Fruit Soup 1 lb. 14 oz. can plums 29 oz. jar fruits for salads 13 1/2 oz. can pineapple tidbits 1 lb. can pitted sour red cherries 1/2 c. golden raisins 1/2 c. regular raisins 2 c. pineapple juice 1 c. orange juice 1 orange and 1 lemon, thinly sliced 3 oz. pkg. cherry gelatin 3 T. quick cooking tapioca Combine all ingredients in a large pot. Bring to boil over moderate heat; stir occasionally. Simmer 15 minutes. Cool to room temperature; chill 3hr. Garnish with sour cream or whipped cream to serve. Makes 3 1/2 qt. or 28 4 -oz. servings. Scrambled Eggs with Peppers 1 each: red, yellow and green sweet bell peppers 3 T. cooking oil (I use Canola) 12 eggs 1 tsp. salt 1/4 tsp. pepper 12 T. milk or light cream 4 T. butter Combine eggs, salt, pepper and milk. Cut peppers into small pieces. Gently sauté peppers in oil until soft; drain and set aside. Melt butter in frying pan over medium heat. Beat eggs with a fork or whip until smooth yellow. Pour in egg mixture and reduce heat. Lift mixture from bottom of pan with a spatula until almost set. Add drained peppers. Cook until well cooked, not runny. Serves 10-12. Note: If made ahead of time, keep warm in chafing dish or electric frying pan. Do NOT leave a silver serving spoon in the eggs, as it will tarnish. Grated Potato Casserole 1/2 c. milk 3 eggs 1 tsp. salt 1/4 tsp. pepper 1 c. cubed sharp processed American cheese 2 T. butter, softened 1/2 small onion, chopped 3 med. potatoes, pared and cubed (about 3 c.) Place ingredients in order listed in blender or food processor. Cover container and blend on high speed just until potatoes are grated. DO NOT OVERBLEND. Pour into greased baking dish (about 10x6?). Bake at 375F, 35-40 minutes. Garnish with green pepper rings. Serves 6. Baked Tomatoes 4 medium tomatoes 1/2 c. dry bread crumbs 1 T. Chopped fresh basil or 1 tsp. dried basil leaves 1/2 tsp. salt 1/2 tsp. dried oregano leaves 1/4 tsp. freshly ground black pepper 3 cloves garlic; minced (optional) 4 T. extra virgin olive oil Preheat oven to 375F. Cut off stems and a thin slice from bottom of each tomato. Cut each tomato in half crosswise. Place in shallow casserole, cut side up. In small bowl, combine bread crumbs, basil, salt, oregano, pepper and garlic, if desired. Stir in olive oil. Spoon evenly over tomatoes. Bake 15 to 20 minutes or until lightly browned. From http://www.aboutoliveoil.org/recipes/bakedTomatoes2.asp Cranberry Sour Cream Coffee Cake Topping: 3/4 c. quick or old fashioned oats, uncooked 1/3 c. sugar 1/3 c. flour 1/2 stick (1/4 c.) butter or margarine, melted 3/4 tsp. cinnamon 1/4 tsp. nutmeg Cake: 2 c. flour 3/4 c. oats as above 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 stick (1/2 c.) butter, softened 3/4 c. sugar 1 tsp. vanilla 3 eggs 8 oz. container light sour cream 1 1/4 c. coarsely chopped fresh or frozen cranberries. Heat oven to 350F. Spray 13x9" baking pan with non-stick cooking spray. Combine all topping ingredients in medium bowl. Mix well, set aside. Combine dry ingredients for cake, except sugar, in medium bowl. Mix well and set aside. In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Gently stir in cranberries. Pour batter into pan. Sprinkle evenly with topping, patting gently. Bake 32-38 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean. Cool on wire rack, serve warm. Makes 15 servings Shopping List On Hand: Sugar Salt and pepper Flour Vegetable oil Coffee Tea Cream Onions Extra virgin olive oil Fresh or dried basil Oregano Garlic Quick or old fashioned oats Cinnamon Nutmeg Baking powder Baking soda Vanilla To buy (amounts given for one recipe, you will need to double or triple, etc. to meet your needs.) 3 oranges 2 bottles champagne Fresh mint 1 lb. 14 oz. can plums 29 oz. jar fruits for salads 13 1/2 oz. can pineapple tidbits 1 lb. can pitted sour red cherries 1/2 c. golden raisins 1/2 c. regular raisins 2 c. pineapple juice 1 c. orange juice One 3 oz. pkg. cherry gelatin 1 box quick cooking tapioca 1 1/2 doz. eggs 1 qt. light cream 2-3 lb. butter Red, yellow and green sweet bell peppers Sharp American processed cheese Potatoes Tomatoes Biscuits or small rolls Dry breadcrumbs 8 oz. container light sour cream Fresh or frozen cranberries. ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! 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