Muckalicka Recipes

GRANDMA'S FLOATING ISLAND PUDDING

Steps:

• Island: Mix all ingredients thoroughly in saucepan and.
• cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
• Pour into four 6oz custard cups and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled and set.
• Topping: Mix all ingredients in saucepan and.
• cook over medium heat, stirring constantly until thickened, 8-10 minutes.
• Pour into 2 cup measure and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled.
• To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
• Invert each Island on a serving plate and remove custard cup.
• Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

MUCKALICKA

Steps:

• Mix the spices together in a small container.
• Heat 2 tablespoons cooking oil in large skillet, Add pork strips and cook over medium heat until browned, about 15 minutes. Stir often.
• Add water, onions, tomatoes and seasonings. Cover and simmer 30 minutes. Stir occassionally.
• Add green pepper strips and Clamato. Replace cover and simmer an additional 7-8 minutes. Stir occasionally.
• Serve with roast potatoes on the side. Sprinkle each serving with crumbled Feta.

TEXAS HASH

Steps:

• Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
• In a large non-stick frying pan heat the olive oil; add the onions, garlic and bell pepper and saute until the onions are limp, about 10 minutes.Remove from heat and put onion mixture in the prepared casserole dish.
• In the same frying pan, saute the ground beef over medium-high heat until browned.
• Add beef to the casserole dish.
• Add the rice, tomatoes and their juices,salt,pepper,basil, oregano,cumin, and chili powder to the casserole dish and mix until well combined.
• Cover casserole dish and bake in a preheated 350 degree oven for 45 minutes.
• Uncover casserole and bake for an additional 15 minutes.
• Serve hot with a sida salad and crusty rolls.

NO-BAKE FRUIT TOPPED CHEESECAKE

Steps:

• Mix crumbs, cocoa and melted butter and press into the bottom of foil lined 8" round cake tin with spring base.
• Beat cream cheese until soft, add condensed milk gradually, then lemon juice.
• Pour onto biscuit base and chill 4hrs or overnight.
• Once cheesecake is well chilled arrange well drained fruit decoratively on top of cheesecake and return to fridge - I like to freeze cheescake before this step then it is much easier to work with, jelly sets quickly and it is it easy to get out of springform without cracking jelly.
• Mix syrups together, except for the dark cherry syrup which is too dark, and sprinkle gelatine over; let it soak into syrup then mix well and chill in fridge until it is just starting to set - it will set quickly once it is on chilled cheesecake so don't wait for it to be almost set or it will be lumpy when you spoon it over fruit. It is right when it is only just starting to set but still able to be poured.
• Take cheesecake from fridge and gently pour the jelly over the fruit making sure it is as even as possible, return cheesecake to fridge. Any bubbles, prick with point of a knife.
• Once cheesecake and jelly top are well set and firm remove from springform pan and set on large serving plate; pipe whipped cream around edge of cheesecake, then return to fridge until ready to serve.
• FOR CREAMIER CHEESECAKE; To make extra light and creamy add another 250g tub of light cream cheese and use a 1/2 cup lemon juice instead of 1/3 cup.

TOASTED NUT CASSATA

Steps:

• Line base of 20cm (8") springform pan with aluminium foil.
• Combine glace fruit and brandy, mix well, let stand 10 minutes.
• Whip cream and sugar until thick, fold in fruit and brandy, spread cream mixture over base of springform pan, freeze.
• Put chopped chocolate and butter in top of double saucepan, stir over gently-simmering water until melted; cool.
• Combine half the softened ice-cream and vanilla, add approximately half a cup of this ice-cream to melted chocolate mixture, mix well and add chocolate mixture to ice-cream, mix well; the melted chocolate gives the ice-cream a "chocolate chip" texture.
• Stir in sifted cocoa, mix well; spread chocolate ice-cream over cream layer; freeze.
• Spread remaining half-softened ice-cream over chocolate layer.
• Place almonds in moderate oven 5 minutes or until light golden brown; crush coconut biscuits lightly; sprinkle combined biscuits crumbs and almonds over top of cassata; press crumbs and almonds lightly into ice-cream; freeze until firm.
• Pipe extra whipped cream decoratively around top.