Noodles

2 cups (about) all-purpose flour,
    sifted before measuring
4 egg yolks
3 tablespoons cold water
1 teaspoon salt

Place sifted flour in mixing bowl. With a fork, make a well in center of flour. Beat egg yolks slightly and add water and salt to them. With the fork, start blending the ingredients together. When the fork has gone as far as it can, begin working ingredients with fingertips until ingredients are well blended.

Remove dough from bowl to a floured board and knead mixture. Divide dough into 3 parts. Roll each section as thin as possible (no thicker than a piece of paper). When the 3 portions have been rolled, place on clean tea towel to dry. The rolled dough must not be sticky, neither must it be brittle.

When partially dry, sprinkle lightly with flour and roll up like a jelly roll. Be quite gentle when you roll the dough and don’t press down hard. With a very sharp knife, cut roll into strips from 1/16 inch wide up to 3 inches, depending upon how you wish to use them. Shake out each piece as you cut it. Allow to dry.

These homemade noodles are delicious!

noodles

Categories:
pasta

Raspberry-Oreo Cake

20 Oreos
2 tablespoons butter, melted
1 (3 ounce) box raspberry Jell-O
1/2 cup water
1/3 cup seedless raspberry jam
16 ounces cream cheese, softened
1 (8 ounce) container Cool Whip, thawed

Lightly spray sides of springform pan with cooking spray. Chop cookies fine and combine with butter. Press into bottom of pan; freeze while making filling.

Dissolve Jell-O in boiling water, add jam, whisking until smooth. Reserve 1/4 cup of mixture for glaze.

In separate bowl, beat cream cheese until smooth; gradually add remaining gelatin mixture to cream cheese until well blended and smooth. Fold in half of Cool Whip. Pour filling on top of crust. Refrigerate 25 minutes or until set.

Spread reserved Jell-O mixture over top of filling. Chill 5 minutes to set glaze.

Cut around edge of pan with paring knife. Remove collar, lifting straight up. Decorate top of dessert with additional Cool Whip if desired.

raspberry-oreo cake

Categories:
jello

Sour Orange Pie

3/4 cup plus 3 tablespoons granulated sugar
3 level tablespoons cornstarch
1 cup hot water
1 tablespoon butter
3 eggs, separated
1/3 cup sour orange juice
1 baked 9-inch pie shell

Preheat oven to 375 degrees F. In a saucepan, mix together the 3/4 cup sugar and cornstarch, and slowly pour in the hot water and butter, stirring to dissolve any lumps. Beat egg yolks lightly and add, along with the sour orange juice. Stir constantly over medium-low heat until the mixture has thickened and coats the spoon. Do not boil. Carefully pour the filling into the baked pie shell.

For the meringue, beat the egg whites until frothy. Continue to beat, gradually adding the 3 tablespoons sugar, until the beater holds stiff peaks when lifted. Gently swirl the meringue over the filling, making sure it touches the edges of the crust all the way around. Bake until the meringue is brown. Remove from the oven and cool on a rack.

sour orange pie

Categories:
southwestern

Apple Strudel

Strudel Dough
2 quarts cooking apples, cut fine
1 cup seeded raisins
1/2 cup currants
1/4 pound almonds, blanched and chopped
1 cup granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup melted butter

Combine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking.

Serve slightly warm.

apple strudel

Categories:
desserts
strudel

Pork Tenderloin Diane

Source: National Pork Producer’s Council - used with permission

1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives or parsley

Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.

Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter; keep warm.

Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.

Pour sauce over medallions, sprinkle with chives or parsley and serve.

Serves 4 with 5 WW points per serving.

pork tenderloin diane

Categories:
weight watchers

Crispy Potato Flakes Pork Chops

Posted by Chyrel at recipegoldmine.com 5/6/02 3:53:11 pm

This sounds kind of good to me. Especially with all the new Betty Crocker instant mashed potatoes. Think I may try this with the garlic mashed or sour cream and onion would be good too. I’ll put the instant potatoes and the seasoning in the same bag and shake them up.

2/3 cup potato flakes, instant
1 egg, beaten
3 tablespoon milk
4 medium pork chops
Salt and pepper to taste
Paprika

Preheat oven to 400 degrees F. Spray pan with nonstick spray.

Wash pork chops; set aside.

Beat egg and milk together. Place potato flakes in shakable container. Dip pork chops in egg mixture, then into potato flakes. Lay in pan. Sprinkle salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done.

crispy potato flakes pork chops

Categories:
pork chops

Reuben Dip

8 ounces cream cheese
2 cups shredded Swiss cheese, divided
1 cup Thousand Island dressing
About 1/3 pound corned beef, chopped
About 1 cup sauerkraut

Mix together cream cheese, 1 cup of the Swiss cheese, corned beef, dressing and half of the sauerkraut and spread in pie plate. Then top with remaining sauerkraut, then remaining cheese. Bake for about 15 to 20 minutes at 400 degrees F.

Serve with cocktail rye bread, gourmet crackers or cut up regular rye.

reuben dip

Categories:
appetizers
hot appetizers

Turkey Almondine

2 cups cooked white rice
3 cups cooked turkey breast, cubed, skin removed
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup fat-free mayonnaise
2 cups diced celery
2 tablespoons minced onion
2 teaspoons salt
2 cups crushed corn flakes
3 ounces sliced almonds
2 tablespoons melted butter or margarine

In a 13 x 9 x 2-inch baking pan, combine the rice, turkey, soup, mayonnaise, celery, onion and salt. Sprinkle cornflakes, almonds, and melted butter on top.

Bake at 350 degrees F for 30 minutes.

Serves 6.

turkey almondine

Categories:
leftover turkey
entree

Spicy Peach Cake

1 (18.25 ounce) box spice cake mix
3 eggs
1 (21 ounce) can peach pie filling
2 cups whipped cream
1/2 cup chopped walnuts
1/2 cup sour cream
1/2 cup water
1/3 cup vegetable oil

Make cake mix according to package directions, using eggs, water and oil. Mix in walnuts and sour cream. Pour batter into a greased and floured 10-inch or 12-inch springform pan. Bake at 350 degrees F until cake springs back when touched, about 25 to 30 minutes.

Cool on rack; remove sides of pan. Reserve 6 peach slices from fruit filling; coarsely chop peaches in remaining fruit filling and spread mixture over top of cake. Place whipped cream around edge of cake; garnish with whipped cream and reserved peach slices.

Makes 12 servings.

spicy peach cake

Categories:
cakes
cake mixes

Rib Rub

This makes enough for about 5 pounds of meat.

1 tablespoon ground roasted cumin seeds
1 tablespoon chili powder blend
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon freshly-ground black pepper
1 tablespoon dried Mexican oregano, crumbled
2 teaspoons garlic powder

Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. Cover and let stand at room temperature for at least 1 hour or refrigerate for up to 24 hours before grilling.

rib rub

Categories:
seasoning