Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : EUROPE2.DAT

R
ITALIAN CREAM CAKE
(CAKE MIX)
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1 stick margarine 5 egg whites/beaten 2 cups flour 1 cup pecans
2 cups sugar 1/2 cup coconut/shred 1 cup buttermilk 1 t. nutmeg
1 TB vanilla extract 1/2 cup shortening 1 t. baking soda 5 egg yolks
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Cream together margarine, shortening, and sugar. Add egg yolks. Combine
flour and soda and add alternately with buttermilk. Add vanilla, nuts and
then coconut and nutmeg. Fold in beaten egg whites. Stir until creamy.
Bake at 350 degrees for 30 minutes in three prepared 9" cake pans.

(ICING MIX)
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1 lb. powdered sugar 8 ozs. cream cheese 1 t. vanilla
3/4 stick margarine 1/2 cup nuts
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Beat all ingredients for icing on high speed until creamy. Blender may be
used in place of beater. Spread icing over each layer then stack next cake on
top etc..Ice the sides and you are done. MAKES 8-10 SLICES

S
CHICKEN CORDON BLEU

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4 chicken breasts/boneless/skinless/halves 4 thin slices cooked ham
4 slices processed swiss cheese 2 TB butter or margarine
2 t. paprika 2 TB dijon style mustard
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Place the chicken breasts on a broiler pan and brush butter on the top of
each. Broil for 7 minutes at 500 degrees. Turn over and repeat with butter.
Remove chicken from broiler and brush the dijon mustard on top of each
breast. Return to oven and bake for 35 minutes at 400 degrees.
Remove chicken from oven and place 1 slice of cheese and 1 slice of ham
on top of each chicken breast. Return to oven and bake for 5 minutes or til
the cheese melts. Oven may be turned off during the cheese melting..There is
plenty of heat to do the job.
Sprinkle with paprika and serve.

SERVES 4


T
FRENCH ONION RINGS

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2 large white onions 1 1/4 c flour 1 t. baking powder
1/4 t. salt 1 beaten egg 1 c beer
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Slice onions into 1/4 inch thick slices. Separate into rings. In a large
bowl combine flour, baking powder, salt, egg, beer and 1 tablespoon oil.
Blend until smooth. With fork dip onion rings into batter and coat well.
Fry in large skillet in hot oil at 375 degrees until golden brown. Drain on
paper towels.

SERVES 2


U
GREEK STYLE TOMATOES

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6 large ripe tomatoes 1 c crushed cracker crumbs
1/3 c olive oil 1 t parsley
salt and pepper to taste 1/4 c parmesian cheese/shredded
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In large mixing bowl mix the crumbs, salt, pepper and parsley. Cut the
tomatoes in 3/4" slices. Roll the tomatoe slices in crumb mixture.
In large skillet heat oil over high heat and place tomato slices in skillet.
Cook until golden brown on both sides. Just before you remove tomatoes from
the skillet, top with the cheese so it will melt. A quick and simple meal.

SERVES 4


V
FRENCH GLAZED CARROTS

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1 1/2 lbs. large carrots 1 c water 1 beef bouillon cube
3 TB butter 1 TB white sugar 1/2 t. brown sugar
1 TB parsley/chopped
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Slice carrots into french style cut about 1 1/2 -2" long. In pot boil the
water and when ready place carrots inside. Then add the rest of the
ingredients except parsley. Reduce heat to simmer and cover. Cook for about 20
minutes or until carrots are done. Place carrots in a bowl and then cook down
the remaining liquid to a glaze at high heat. Pour over carrots in the bowl and
stir well so the carrots are well coated. Top with the parsley and serve.

SERVES 4


W
HOT FUDGE PUDDING CAKE

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1 c flour 2 t. baking powder 1/4 t. salt
3/4 c sugar 2 TB cocoa powder 1/2 c milk
1/2 c chopped nuts 1 c brown sugar 2 TB lite vegetable oil
1/4 c cocoa powder 1 3/4 c boiling water
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Preheat oven to 350'. Sift flour, baking powder, salt and 3/4 c sugar and 2 TB
cocoa. Stir in milk and oil. Spread in 9 x 9 inch glass pan(GREASE). Combine
brown sugar, nuts, and cocoa mixture and sprinkle over the top. Pour hot water
over the top and bake for about 45 minutes. Serve warm with whipped cream or ice
cream.
SERVES 6-8

X
ITALIAN LEMON VEAL

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1 lb. veal 1/4 c butter 2 TB olive oil
1/2-3/4" thick 1/3 c white flour 1/4 t. salt
3 TB lemon juice 1/8 t. black pepper
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Pound veal until tender, about 1/4 inch thick and cut into 4 - 6 pieces. Mix
flour with salt and pepper and roll veal in it. In large heavy-duty skillet
heat olive oil and 1/8 c butter over medium heat and brown veal for about 3-4
minutes per side. Remove and set aside. Now add the other 1/8 c butter to the
large skillet and stir until melted. Turn down heat to low and add lemon juice,
stir well. Pour this over the veal.

SERVES 4


Y
GREEK LEMON CHICKEN

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3 lbs. chicken breasts 1/4 c lemon juice 2 cloves garlic
skinned 2 t. oregano 1/4 t. black pepper
1/2 t. salt 1/2 cup olive oil 1 lemon cut in slices
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Arrange chicken in glass pan 9 x 13 x 2. In separate bowl mix all off the
above ingredients except the lemon slices & oil. Pour this over the chicken.
Heat oven to 375'. After oven has heated, put chicken in and cook until done
(40-45 minutes). Brush oil over chicken about every five minutes, occasionally
turn chicken over so it cooks thoroughly. Serve over white rice with lemon
slice on the side.

SERVES 4