Cooking With Aladdin

PUMPKIN CHEESE CAKE

1 1/2 cup graham cracker or gingersnap crumbs
6 TBS butter, melted
1/2 cup finely chopped pecans or walnuts (op)
1 cup plus 1 TBS sugar
3  8 ounce pkg. cream cheese
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. all spice

Preheat oven to 350*
Make crust by combining crumbs with the melted butter and 1 TBS sugar in a medium bowl. Stir well to coat all crumbs with butter, but not so much as to turn mixture into paste, keep crumbly Press the crumbs onto the bottom and about 2/3 of the way up the sides of a spring form pan.  Bake the crust for 5 min., then set aside until ready to fill.  In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla.  Mix with an electric mixer until smooth Add the pumpkin, eggs and spices and continue to beat until smooth and creamy.Pour the filling into the pan. Add pecans to top of filling if desired.  Bake for 60 to 70 min. The top will turn a bit darker at this point..  Remove from oven and allow to cool to room temperature.  Put into refrigerator.  When cheese cake has chilled , remove the pan sides and slice.  Use dental floss to make a clean cut.

Roberta (California)

BEST EVER TOFFEE

2 cubes butter
1 c sugar
1c slivered almonds
Put everything in a heavy saucepan and boil until golden brown, stirring constantly. It is important to stir constantly because it will separate if you don't. (you may use margarine but Imperial is the only one that I would use because some margarines don't do well in the high heat.) Pour onto cookie sheet, working fast to spread the toffee because it hardens fast.
Topping: six 5 cent Hershey bars. (I told you that this was an old recipe--they cost more now) Place Hershey bars on top of hot toffee and let them melt, then spread the chocolate evenly over the toffee. You may sprinkle finely chopped walnuts over the chocolate while it is hot. Let it cool completely, then break into pieces with fingers.
IMPORTANT HINT: Place saucepan and spoon in hot soapy water after pouring the toffee or you will have a hard time cleaning them.

ENJOY and Merry Christmas everyone!!

Corvettegrandma (California)

Cracker Candy
Put 40 soda crackers in a single layer in a foil lined cookie sheet. Fold edges of foil up to make 3/4" sides. Heat to melt 1 cup brown sugar & 1 cup butter. Pour over crackers and bake @ 350 degrees for 5 min. Until syrup bubbles. Remove from oven and spread large package of milk chocolate chips over crackers. Sprinkle with finely chopped nuts. Press lightly to secure nuts.
Chill in refrigerator and then break in pieces like peanut brittle to serve.
You can also do the same thing with graham crackers. Tastes like toffee.

JChickgal (Kansas)

KARI'S BLACK BOTTOM CUPCAKES
Combine: 1 cup or 8 oz. pkg. cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp. salt
Beat well. Add 1 cup or 6 oz. pkg. chocolate chips. Set aside.
Sift together: 1 1/2 cup sifted flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp salt
Add: 1 cup water
1/3 cup cooking oil
1 tbls. Vinegar
1 tsp. vanilla
Beat well until combined
Fill line muffin cups 1/3 full with chocolate batter.
Top with 1 heaping teaspoon cream cheese mixture.
Sprinkle with sugar or chopped almonds or pecans.
(I use chopped pecans and sugar.)
Bake at 350 for 30-35 minutes.

Khoessel (Wisconsin)

1 KILO (1lb.) CHICKEN BREASTS
2 LARGE ONIONS
ABOUT HALF A KILO (1/2lb.)OF MUSHROOMS
600 MIL BOTTLE OF CREAM (a little less than a pint)
ABOUT 2 CUPS GRATED CHEESE
1 TEASPOON LEMON PEPPER SEASONING
1 TEASPOON ALL PURPOSE SEASONING
1 TEASPOON OREGANO
AND CORN FLOUR (CORN STARCH) TO THICKEN IF NECESSARY
SAUTÉ ONIONS & MUSHROOMS AND SET ASIDE IN A DISH .COOK THE MEAT IN A LITTLE OIL, WITH LEMON PEPPER / OREGANO/ & ALL PURPOSE SEASONING,WHEN ALMOST COOKED ADD THE CREAM , WHEN HEATED ADD THE CHEESE & STIR TILL THE CHEESE IS MELTED, THEN ADD THE MUSHROOMS & THE ONIONS, IF NOT QUITE THICK ENOUGH ADD THE PREPARED CORNFLOUR ( ABOUT A HEAPED TABLESPOON IN ENOUGH WATER TO MAKE IT RUNNY,IN A CUP) ADD SLOWLY TO THE MIXTURE , STIRRING TILL IT IS THICK ENOUGH FOR YOU. SERVE WITH COLOURED PASTA SPIRALS OR ANY PASTY YOU PREFER, WITH SNOW PEAS( FLAT IN THE POD) STEAMED OR BOILED. AND A NICE SALAD AND CRUSTY BREAD.
YOU CAN ADD MORE OR LESS OF THE SEASONINGS IF YOU LIKE , BUT TRY MY RECIPE FIRST THEN YOU CAN EXPERIMENT YOURSELF AND ENJOY!!!!!!!!!
RACHEL (NEW ZEALAND)

RACHEL'S SAVOURY GLAZED MEAT LOAF

PRE HEAT THE OVEN TO 200. CEL. (375*)
1 KILO(1lb) LEAN MINCE (ground meat)
1 CUP OF BREADCRUMBS
1 LARGE ONION
1 EGG
1 TABLESPOON WORCESTER SAUCE (BLACK SAUCE)
1 TEASPOON SALT AND PEPPER TO TASTE
1 THIRD OF A CUP OF TOMATO SAUCE
6 OUNCES OF EVAPORATED MILK
1 TEASPOON DRY MUSTARD

THE GLAZE
HALF A TEASPOON GROUND GINGER
1 TEASPOON DRY MUSTARD (EXTRA)
2 TABLESPOONS BROWN SUGAR(NOT RAW SUGAR)
THREE QUARTERS OF A CUP OF TOMATO SAUCE
COMBINE ALL THE GLAZE INGREDIENTS IN A JUG & SET ASIDE

COMBINE ALL THE MEATLOAF INGREDIENTS AND GIVE IT A GOOD MIX WITH YOUR HANDS , PUT OIL ON YOUR HANDS & THE MIXTURE WON'T STICK TO YOUR HANDS. PRESS THE MEAT MIX INTO A GREASED OVEN PROOF BOWL (PREFERABLY PUDDING SHAPED )
PUT IT ON AN ALFOIL COVERED BAKING DISH UPSIDE DOWN OR AN OVEN PROOF DISH AND PUT IN OVEN FOR 20 - 30 MINUTES
REMOVE FROM THE OVEN , CLOSE THE OVEN DOOR & TURN IT DOWN TO 180 CEL. (350*)
TAKE THE MEAT LOAF DISH OFF THE TRAY & POUR OFF ANY FAT OFF THE TRAY.
PUT THE MEATLOAF BACK ON THE TRAY & REMOVE THE BOWL OFF THE MEATLOAF.
STIR THE GLAZE WELL & COVER THE MEATLOAF WITH THE GLAZE AND PUT BACK INTO THE OVEN FOR A FURTHER 60 MIN OCCASIONALLY SPOONING THE GLAZE FROM THE PAN ONTO THE MEATLOAF
YOU CAN ADD ANOTHER HALF OF ALL THE INGREDIENTS AND ADD EXTRA TIME FOR COOKING IF YOU WISH TO MAKE A BIGGER MEATLOAF. THIS IS A LOVELY DISH SERVED HOT , AND IT IS ALSO VERY NICE COLD WITH SPUDS AND SALAD. HOPEFULLY IT IS NOT TOO BITEY FOR THE WAINS (KIDS).THIS IS ONE OF BOB'S FAVOURITE MEALS, HE LOVES IT .

RACHEL (NEW ZEALAND)

GROUND BEEF and RICE

2 lbs ground beef
1 medium onion
1 cup uncooked rice
1 medium jar salsa (mild)
Brown ground beef and onion in frying pan until done. Drain excess grease. Add rice and 3 1/2 cups water. Cook over medium heat until rice is tender and water has boiled out stirring occasionally. Add salsa mix well.
This is a very easy dish to make and you can use it as a main dish with a side vegetable. Hope you like it Serves 4-6

Sandy82611 (Evansville,Indiana)

PASTIES

Make pie dough : enough for two crust pie
In a bowl mix 1 lb ground beef or venison, add 1 lg onion ( diced ), 4 to 5 medium potatoes ( diced ), salt & pepper to taste.
Roll pie dough as you would for a pie. On one half of dough place meat mixture, put 3 dollops of butter on top, fold dough over to form half a pie. Prick top with fork. There is enough for 2 half pies ( pasties ) or you can make smaller ones.
Bake on cookie sheet at 350 degrees for 1 hr.
My grandmother from Finland made these when I was a child, my family loves them !!!!

Jaot ( kansas )

SOUTHWEST PIZZA

ONE 8oz PKG CRESENT ROLLS
ONE 8oZ PKG CREAM CHEESE, SOFTENED
3 PLUM TOMATOES SEEDED & CHOPPED
2 TABLESPOONS CHOPPED RED ONIONS
1/4 CUP MINCED CILANTRO
1/4 CUP CHOPPED GREEN BELL PEPPER
1 RIPE AVOCADO SLICED
1 CLOVE GARLIC
SALT AND PEPPER
PEHEAT OVEN TO 350 DEGREES
UNROLL DOUGH, SEPERATE INTO TRIANGLES, ARRANGE TRIANGLES IN A CIRCLE ON GREASED 15 INCH PIZZA STONE OR PIZZA PAN, WITH POINTS TOWARDS CENTER PAT OR ROLL WITH MINI ROLLER.
BAKE 12-15 MINUTES. UNTIL GOLDEN BROWN. COOL COMPLETELY.
IN A BOWL, COMBINE CREAM CHEESE, GARLIC, AND 2 TABLESPOONS CILANTRO. MIX WELL. SPREAD MIXTURE EVENLY ONTO CRUST.
IN BOWL, COMBINE REMAINING CILANTRO, TOMATOES, BELL PEPPER AND ONION. SEASON WITH SALT AND PEPPER. SPOON SALSA OVER CREAM CHEESE MIXTURE TOP WITH AVOCADO SLICES.
CUT INTO WEDGES AND SERVE.

BIGMO37 (Texas)

CRESCENT CHEESE BURGER PIE

1# ground beef
1/4 teaspoon dried oregano, crushed
1/2 cup chopped onion
1/8 teaspoon pepper
1 can (8 oz) tomato sauce
2 pkgs ( 8 rolls each ) refridgerated crescent rolls
1 can chopped mushrooms, drained
1/4 cup chopped parsley
3 eggs
1/4 teaspoon salt
6 slices American cheese, or more if needed
1 Tablespoon water

INSTRUCTIONS:

Brown ground beef and onion until onion is transparent and drain of fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper. Set aside. Unroll 1 package of rolls and separate dough. In lightly greased square pan or I use 8X10 pan and double everything for a larger group. Arrange pieces in bottom of pan with a little bit up the sides. Press these together so the bottom is covered. Separate eggs; beat together whites from 3 eggs and yolks from 2 eggs. Pour half of beaten egg mixture over the pie shell. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix reserved egg yolk with water and set aside. Unroll second package of rolls and spread out to cover top. Brush top with the remaining egg yolk/water mixture. Loosely cover edge with foil strip to prevent over-browning. Bake at 350 degrees for 20 min. Cover center of pie loosely with foil and bake 20 min longer. Let stand 10 min before serving. ENJOY!!

From the kitchen of: JChickgal-Kansas

BEER UP THE BUTT CHICKEN

1 medium size roasting chicken
1/2 can beer (still in can)
1 shaker black pepper
1 shaker garlic salt
1 shaker chili powder
1 shaker onion powder
1 small bowl BBQ sauce

Take one roasting chicken and dust well inside the cavity and outside with seasonings. Use seasonings to taste. When chicken is seasoned take half can of beer and place it in the cavity of the chicken. Make sure that chicken remains sitting upright, on the side of the grill that won’t be directly over the flame. Now light and heat other side of grill to medium.
Depending on size of chicken, cooking time should be one hour. As chicken cooks, the wings will raise up to indicate that it is done. The wings will look as though it is waving at you. BarBQ sauce can be poured over the chicken after it’s cooked or if you prefer you can brush it on during the last 10 minutes of cooking time.

Tripleb

CORNED BEEF AND CABBAGE

1 lean corned beef boiled and cooled
1 large head cabbage
1 small onion
1 cube butter or margarine

Slice corned beef as thinly as possible. Chop onion.
Melt butter in large dutch oven and saute onions till translucent.
Add corned beef. Cut up cabbage and add to pot.
Don't worry if it all wont fit at first it will as soon as the first cooks down a bit.
Stir it all together so that corned beef is mixed thru out cabbage.
Cover and cook for about 10 mins...salt and pepper to taste.
I always keep some of the corned beef aside for sandwiches.

Roberta (California)

IRISH STEW
(This recipe came straight from Ireland)

4 strips bacon, cut in 1 inch sq
2 lbs stew meat cut in 1 inch cubes
1 large onion chopped
12 red potatoes
4 stalks celery, sliced
4 or 5 lge carrots, sliced
1 can tomato paste
2 cans beef broth
salt and pepper as needed

Brown bacon in large roasting pan (this recipe cooks in oven).
Add stew meat & brown in bacon drippings.
Remove meat from pan & set aside.
Add celery, onion, carrots to pan & saute until onions go translucent.
Sprinkle 3 tbs flour over carrots, celery, onion & stir in
. Return meat to pan, add broth and tomato paste.
(You can use tomato sauce if you want).
Put in 350* oven & bake for 45 minutes.
Remove from oven & add cut up red potatoes.
Taste to see if you need salt and pepper
Add if needed & return covered roasting pan to oven for 45 additional minutes.
It won't hurt anything if it stays in oven a bit longer.
Serve with Irish soda bread or baking powder biscuits.

Roberta (California)

CASHEW GREENPEA SALAD

1/2 POUND SALTED CASHEW PIECES OR HALF'S
BAG OF FROZEN SWEETPEAS (LARGE BAG)
1 CUP ORIGINAL RANCH DRESSING
BACON BITS TO TASTE (DON'T EAT ALL BACON STRIPS AT BREAKFAST)
IN LARGE BOWL ADD THAWED OUT BAG OF SWEETPEAS
MIX IN RANCH DRESSING (TO LIKENING)
ADD BROKEN UP BACON STRIPS OR BACON BITS
PLACE IN FRIDGE TILL COLD
THEN ADD CASHEWS RIGHT BEFORE SERVING SO THEY DONT GET SOGGY ENJOY
LAUNNALEE (BSYBEE) (WASHINGTON STATE)

Side Dishes

Soups