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A
to Z
Recipes
July 5, 2009
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Sunday edition of A to Z
Recipes Newsletter. It is hot. It hasn't rained in weeks
except for 5 minutes on Wednesday (after 20 minutes of lightening and
thunder!). It is so hot and dry that cows are giving powdered milk.
Just kidding, but it is dangerously hot and dry in my part of Texas. We
have water rationing and burn bans. It will get better, no doubt, but
this will go down as a dry scorcher in the record books.
We are just a few weeks away from the annual A to Z Recipes
gathering - Great
Southeastern Escape (GSEE) - scheduled for
August 11-17, and to be held in New Smyrna Beach, FL. It is the biggest
one yet (although I'm getting glimmers of the Las Vegas trip next year
which might very well top it! I've been looking at rentals and we'll be
gathering names of interested parties very soon.) If you're interested
in getting in on the current trip, please contact me - and soon! There
is an email link on the GSEE web page.
The current Monthly Theme topic is: "Crazy for Crockpot" Recipes.
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains over
180 recipes from our last Monthly Theme
topic of "Cheese, Please!".
Cheese is an ingredient the majority of us enjoy. I think we've done
really well and have quite a few readers who shared recipes. Now, each
of you, share a recipe today for general issues to thank them for their
efforts, ok? I thank all of you!
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Johnny, LA
What is so different about the 8th of July this
year?
At five minutes and six seconds after 4 am on the 8th of July
this year, the time and date will be 04:05:06 07/08/09.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The Numbers
~Shared by Jim D., WA
What an awesome and orderly God.
*God's Accuracy*
God's accuracy may be observed in the hatching of eggs.
For example :
-the eggs of the potato bug hatch in 7 days;
-those of the canary in 14 days;
-those of the barnyard hen in 21 days ;
-The eggs of ducks and geese hatch in 28 days;
-those of the mallard in 35 days ;
-The eggs of the parrot and the ostrich hatch in 42 days.
(Notice, they are all divisible by seven , the number of days in a
week!)
The lives of each of you may be ordered by the Lord in a beautiful way
for
His glory, if you will only entrust Him with your life. If you try to
regulate your own life, it will only be a mess and a failure. Only the
One
Who made the brain and the heart can successfully guide them to a
profitable
end.
God's wisdom is seen in the making of an elephant.. The four legs of
this
great beast all bend forward in the same direction. No other quadruped
is so
made. God planned that this animal would have a huge body, too large to
live
on two legs. For this reason He gave it four fulcrums so that it can
rise
from the ground easily.
The horse rises from the ground on its two front legs first.. A cow
rises
from the ground with its two hind legs first. How wise the Lord is in
all
His works of creation!
God's wisdom is revealed in His arrangement of sections and segments,
as
well as in the number of grains.
-Each watermelon has an even number of strips on the rind.
-Each orange has an even number of segments.
-Each ear of corn has an even number of rows.
-Each stalk of wheat has an even number of grains.
-Every bunch of bananas has on its lowest row an even number of
bananas,
and each row decreases by one, so that one row has an even number
and the next row an odd number.
-The waves of the sea roll in on shore twenty-six to the minute in all
kinds
of weather..
All grains are found in even numbers on the stalks, and the Lord
specified
thirty fold, sixty fold, and a hundredfold - all even numbers.
God has caused the flowers to blossom at certain specified times during
the
day, so that Linnaeus, the great botanist, once said that if he had a
conservatory containing the right kind of soil, moisture and
temperature, he
could tell the time of day or night by the flowers that were open and
those
that were closed!
Thus the Lord in His wonderful grace can arrange the life that is
entrusted
to His care in such a way that it will carry out His purposes and
plans, and
will be fragrant with His presence.
Only the God-planned safe life is successful. Only the life given over
to
the care of the Lord is fulfilled.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Expires 7-31-2009
Click
if you have a submission for the Ramblings section of A to
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for posting. Thanks!
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CHEESE, PLEASE!
~Shared by Mary S., Nashville, TN
History of Cheese
Cheese, a highly nutritious and palatable food, is of significant value
in the diet because it contains almost all of the protein and essential
minerals, vitamins, and other nutrients of milk. According to ancient
records passed down through the centuries, the making of cheese dates
back more than 4,000 years.
No one really knows who made the first cheese. According to an ancient
legend, it was made accidentally by an Arabian merchant who put his
supply of milk into a pouch made from a sheep's stomach, as he set out
on a day's journey across the desert. The rennet in the lining of the
pouch, combined with the heat of the sun, caused the milk to separate
into curd and whey. That night he found that the whey satisfied his
thirst, and the cheese (curd) had a delightful flavor which satisfied
his hunger.
Travelers from Asia are believed to have brought the art of cheese
making to Europe. In fact, cheese was made in many parts of the Roman
Empire when it was at its height. The Romans, in turn, introduced
cheese making to England. During the Middle Ages-from the decline of
the Roman Empire until the discovery of America-cheese was made and
improved by the monks in the monasteries of Europe. For example,
Gorgonzola was made in the Po Valley in Italy in 879 A.D., and Italy
became the cheese making center of Europe during the 10th Century.
Roquefort was also mentioned in the ancient records of the monastery at
Conques, France as early as 1070.
Cheese making continued to flourish in Europe and became an established
food. In fact, the Pilgrims included cheese in the Mayflower's supplies
when they made their voyage to America in 1620. The making of cheese
quickly spread in the New World, but until the 19th century it remained
a local farm industry. It wasn't until 1851 that the first cheese
factory in the United States was built by Jesse Williams in Oneida
County, New York.
As population across the United States continued to grow dramatically,
the demand for cheese increased and the industry gradually moved
westward, centering on the rich farm lands of Wisconsin. In 1845, a
band of Swiss immigrants settled in Green County, Wisconsin and started
the manufacturing of foreign cheese in America. Most Wisconsin farmers
began to believe that their future survival was tied to cheese and
their first factory was a Limburger plant which opened in 1868.
The wholesale cheese industry was thus born and showed phenomenal
growth during the latter half of the 1800s. By 1880 there were 3,923
dairy factories nationwide which were reported to have made 216 million
pounds of cheese that year valued at $17 million. This represented
almost 90 percent of total cheese production that year. By the turn of
the century, farm production of cheese had become insignificant. The
1904 census reported only factory output, which totaled over 317
million pounds.
As cheese demand continued to grow and spread rapidly, manufactured and
processed cheese production increased dramatically. Total natural
cheese production grew from 418 million pounds in 1920 to 2.2 billion
pounds by 1970. Rising demand for cheese throughout the 1970s and 1980s
brought total natural cheese production to more than 6 billion pounds
by the beginning of the 1990s. Processed cheese also experienced a
surge in consumer demand with annual production exceeding 2 billion
pounds a year by the beginning of the 1990s.
Currently, more than one-third of all milk produced each year in the
U.S. is used to manufacture cheese. Recent increases in the overall
demand for farm milk have in large part been due to the continued
growth of the cheese industry. As consumer appetites for all types of
cheese continue to expand, so will the industry.
Source: International
Dairy Foods Association (IDFA)
Cheese Trivia
Greeks eat more cheese than anyone else, per capita consumption
averages 54 pounds.
U.S. cheese consumption reached a new record high of 31.3 pounds per
capita in 2005.
Americans eat over half pound of cheese per person each week.
What appears to be the remains of cheese have been found in Egyptian
tombs over 4,000 years old.
More than one-third of all milk produced each year in the U.S. is used
to make cheese.
Wisconsin is first in specialty cheese production. Wisconsin produces
more than 45% of all specialty cheese produced in the U.S.
All cheese is made from milk, but different manufacturing and aging
processes are used to produce the array of cheeses available today.
Cheese is made by coagulating or curdling milk, stirring and heating
the curd, draining off the whey (the watery part of milk), collecting
and pressing the curd, and in some cases, ripening. Cheese can be made
from whole, 2% low fat, 1% low fat or fat-free milk, or combinations of
these milks. About one-third of all milk produced each year in the U.S.
is used to make cheese.
Consuming cheese immediately after meals or as a between-meal snack
helps to reduce the risk of tooth decay. Certain cheeses - aged
Cheddar, Swiss, blue, Monterey Jack, Brie, Gouda and processed American
cheese - have been shown to help prevent tooth decay. Calcium,
phosphorus and other components in cheese may contribute to this
beneficial effect.
Cheese was popular in ancient Greece and Rome, but fresh milk and
butter were not. This was probably due to the fact that olive oil was
available in the Mediterranean area, where the climate would have
spoiled milk and butter quickly.
Cheddar, Cheshire and Leicester cheeses have been colored with annatto
seed for over 200 years. Carrot juice and marigold petals have also
been used to color cheeses. Coloring may have originally been added to
cheese made with winter milk from cows eating hay to match the orange
hue (from vitamin A) of cheeses made with milk from cows fed on green
plants.
The terms "Big Wheel" and "Big Cheese" originally referred to
those who were wealthy enough to purchase a whole wheel of cheese.
Cheese takes up about 1/10 the volume of the milk it was made from.
Greek historian Xenophon (430?-355? B.C.) mentions that goat cheese had
been known for centuries in Peloponnesus.
The first cheese factory to make cheese from scratch was started in
Rome, New York in 1851 by Jesse Williams. He had his own dairy herd and
purchased more milk from other local farmers to make his cheese. By
combining the milk and making large cheeses he could produce cheese
with uniform taste and texture. Before then, companies would buy small
batches of home made cheese curd from local farmers to make into
cheese, each batch of curds producing cheese with wide differences in
taste and texture from one another.
Leicester cheese is a hard cheese similar to Cheddar. It is usually
orange colored. Leicester's texture is crumbly, so it does not slice
good, but it as great with dishes such as Welsh Rabbit.
Cheese - Pasteurized Process Cheese
Is a blend of fresh and aged natural cheese (such as cheddar, colby,
etc.) that has been melted, pasteurized, and mixed with an emulsifier
and/or coloring.
Pasteurized process cheese is milder in flavor and softer in body than
the natural cheese from which it was made.
Pasteurized process cheese products vary in form and flavor.
There are American, Swiss and other varieties, which may come in
slices, loafs such as Velveeta© and spreads such as Cheez Whiz©, and
even in cans that dispense the cheese product in a thin stream.
Serving and Storage Tips
-Unpasteurized cheese with a range of flavors should not be sliced
until purchase otherwise it will start to lose its subtlety and aroma.
-Keep the cheese in conditions in which it matures. Hard, semi-hard and
semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
-Keep the cheese wrapped in the waxed paper and place it in a
loose-fitting food-bag not to lose humidity and maintain the
circulation of air.
-Wrap blue cheeses all over as mold spores spread readily not only to
other cheeses but also to everything near.
-Chilled cheeses should be taken out of the refrigerator one and a half
or two hours before serving.
-Cheeses contain living organisms that must not be cut off from air,
yet it is important not to let a cheese dry out.
-Do not store cheese with other strong-smelling foods. As a cheese
breathes it will absorb other aromas and may spoil.
-Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than
cling film.
-Let cold cheese warm up for about half an hour before eating to allow
the flavor and aroma to develop.
Source: Food Reference
Cheese
Fact Sheet
No matter how far archaeological finds go, there is evidence that
cheese came into being in prehistoric times. Cheese can not really be
said to have been "invented". This delicious food must have resulted
from the simple observation that milk left in a container ends up by
coagulating, even more if it is hot. People living in areas where the
climate changed seasonally would also have noticed the effect of
temperature on this process: in warmer weather the milk would curdle
faster than in the cold. This might be considered the first
technological cheese making discovery.
There are hundreds of different types of cheese that can be
differentiated both by the type of milk - raw, skimmed or pasteurized,
and by the animal - cow, goat, sheep, buffalo, horse or camel.
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: "Crazy for
Crockpot" Recipes
I
caught on rather late to the crockpot-slow cooker craze of the 70's.
Today, about 83% of American households own a slow cooker, according to
the NPD Group, a leading marketing research firm. Of these households,
almost half used a slow cooker within the past month. We certainly use
ours especially when the outdoor temperatures hover in the 100's. I
have gathered great recipes along the way and over the years. I'll bet
you have, too. Let's share some of those great crockpot and slow cooker
recipes in this Monthly Theme. Don't forget there's more to crockpot
cooking than meat and potatoes! Soups, casseroles, and wonderful
desserts have found a home in today's crockpot cache. Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Crazy
for Crockpot" Recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Crazy for Crockpot.
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Crazy
for Crockpot.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Crazy
for Crockpot has a deadline of July 31, 2009,
and will be posted on August 9, 2009.
Please use this email link to submit a recipe for theme
recipes: Crazy for Crockpot
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
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Your birthday (month and day required)
Here are our July Birthday Babies:
1st
Teena in Richland, Mississippi
1st Doreen P. in Halifax, Nova Scotia, Canada
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in North Carolina
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
7th Doris G. in Nashville, Georgia
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange, Florida
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois
21st Mike G. in Michigan
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
22nd Justine F. in Fleetwood, Pennsylvania
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
26th Mary N. in McCarr, Kentucky
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (91 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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HOW CHEESY CAN YOU GET?
~Shared by Mary S., Nashville, TN
What did the blind man say when he was handed a cheese
grater?
"That's the most violent book I've ever read."
What is a mouse's favorite record? 'Please cheese me'!
What did the mouse say when his friend broke his front teeth? Hard
cheese!
What Do You Call Cheese That Isn't Yours? Nacho Cheese.
There once was a man from Helsinki,
Who preferred his cheese moldy and stinky.
After feasting on Roquefort,
Oh boy, did this bloke hurt.
‘Twas really an eight year old twinkie.
Glorious Grilled Cheese
Low fat, no, fat, low carb fare
No salt, less salt, do we dare
No bland, flavorless, dry arse cheese
I prefer the kind that blocks arteries
So its fattening that’s for sure
Life is short as it were
Use any kind of bread you like
But sourdough is a gourmet delight
Pile some mayo on the side
Dip it in and open wide
So when I hit the pearly gates
I’ll pray a grilled cheese sandwich awaits.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe Name:
Bacon-Wrapped Steak
Shared by: Maggie, TX
Posted on: June 21, 2009
Review by: Pat and Phil, Minden, NV
"OMG!!! These Bacon-Wrapped Steaks were the
best...thought we
died and went to heaven. Do yourself a favor and try
them!!! Thank you Mags for this recipe, it is indeed a
keeper!"
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
BACON-WRAPPED STEAK
Ingredients:
12 large garlic cloves, peeled
1/4 cup olive oil
3 tablespoons unsalted butter, cut into small chunks
Kosher salt
3 1/2 teaspoons chopped chives
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
4 (6- to 7-ounce) filet steaks, about 1 inch thick
4 very thin slices of lean bacon
6-inch wooden skewers or toothpicks, soaked in water 10 minutes and
patted dry
Directions:
1. Preheat oven to 400 degrees F. Place peeled garlic and
olive oil in 1-cup, ovenproof ramekin, soufflé dish or custard cup.
Cover dish tightly with aluminum foil and place in oven.
2. Roast on center rack until garlic is golden and very
tender and soft when pierced with knife, about 30 minutes (start
checking cloves after 20 minutes and then every 5 minutes until done).
3. With slotted spoon, remove garlic from bowl and reserve oil. Place
garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon
salt in food processor or blender and process, pulsing machine on and
off for 30 seconds or less until garlic is coarsely chopped and blended
with butter and oil.
4. Transfer garlic butter to small bowl and stir in 2 teaspoons of the
chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic
wrap and refrigerate. Bring to room temperature 30 minutes before ready
to use.)
5. When ready to cook steaks, oil a grill rack and prepare grill. In
small bowl, stir together 1 teaspoon kosher salt, coarsely ground black
pepper and thyme. Rub both sides of each filet with some of this
seasoning.
6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon
in place with wooden skewer or with 2 to 3 toothpicks.
7. Grill steaks until lightly charred on the outside and until bacon is
cooked, about 5 minutes per side for medium-rare. When done, remove
steaks from fire and place on warm serving plate. Remove toothpicks.
8. Top each steak with 1 generous pat of roasted garlic butter and
sprinkle with some of remaining chives. Butter will start to melt and
season the steaks. Serve immediately.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
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Search A to Z Recipes Site and Newsletters:
CHEESY HASH BROWN PIE
~Shared by Nancy F., Sacramento, CA
Ingredients:
2 cups shredded hash brown potatoes, fresh or frozen, defrosted and
drained
1/2 pound ground Italian sausage or sausage links, skin removed
1 small zucchini, cut in half crosswise, thinly sliced lengthwise
1/4 cup chopped red bell pepper
8 eggs
1 cup milk
1 teaspoon Dijon mustard
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded Asiago cheese
Instructions:
Heat oven to 375 degrees F. Butter the bottom and sides of a 9 inch
glass pie plate. Firmly press the shredded potatoes in the bottom and
up the side of the pie plate. Bake 10 minutes.
Meanwhile, cook Italian sausage in a 10 inch skillet until browned.
Drain fat. Layer the cooked sausage, zucchini and red pepper over the
pre baked crust.
Combine the eggs, milk and mustard in a large bowl, mix well. Pour the
egg mixture over the sausage and vegetables.
Return to the oven and bake for 30 to 35 minutes or until the center is
set. Sprinkle with the cheeses. Bake for 1 to 2 minutes more or until
the cheese has melted.
Serves 8.
CHILI CHEESE DIP
~Shared by Cindy, OH
1 8-oz. pkg. cream cheese, softened
1 15-oz. can chili (we use Hormel w/ no beans)
1 8-oz pkg. shredded cheddar
Spread cream cheese in bottom of a pie pan. Cover with
chili. Sprinkle cheddar cheese over the top of
chili. Microwave until cheddar cheese is melted or place in a
350 degree oven until cheese is melted. Serve with crackers.
PHILLY STEAK HOTDISH
~Shared by Shary, Algoma, WI
1 pkg cut up Philly steaks
1/2 C chopped green peppers
1/2 C chopped onions
1 bag frozen hash browns (I use the shreds)
1 can cream of mushroom soup
1 can cream of celery soup
1 regular size can evaporated milk
shredded cheese
Brown the steaks with with onions and green peppers.
Spray a 9 x 13 pan with non stick cooking spray.
Put hash browns in pan.
Add soups and milk to meat mixture. Mix together well.
Pour over potatoes and cover.
Bake for 1 hour at 350°.
Sprinkle cheese (to your liking) on top and bake another 10-15 minutes
until cheese is bubbly.
CHEESE FREEZE
~Shared by Ann, Mims, FL
"My mother was given this recipe by a friend, who I believe cut it out
of a newspaper back in the 1940s, or thereabouts. I have no idea why
it's called Cheese Freeze because it never goes in the freezer. It's
basically a quick and easy cheesecake, but there is something about
this particular version that is absolutely addictive."
For the crust:
20 Graham crackers* (or 1 1/2 cups, 375 ml)
Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt
For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
* Graham crackers, an American product, are rectangular-shaped,
whole-wheat crackers that have been sweetened, usually with honey.
Substitute any sweet cracker or biscuit crumbs available in your area.
Crush the Graham crackers and mix with butter and sugar. Press into a
greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs,
sugar, salt, and vanilla and blend until thoroughly mixed. Pour into
the crust and bake 35 minutes at 350F (180C). Remove from oven and cool
for 10 minutes. Mix the ingredients for the topping, pour over the
cooled pie, and bake an additional 10 minutes.
Serves 6 to 8.
Source: Joe Barkson's
Worldwide Recipes
EASY CHEDDAR HERB BISCUITS
~Shared by Lisa H., Belmont, NC
"These are great with a hearty meal like stew. Substitute parsley or
basil for rosemary, if you like." If you don't have fresh herbs..use
what you have in cupboard.
2 1/4 cups all-purpose baking mix
1/2 cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
1/4 cup sour cream
2 tablespoons Dijon mustard
1/3 cup milk
1 egg, lightly beaten
(You can use more cheese if desired/can also use "Sharp Cheddar)
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together baking mix, cheese, and rosemary.
3. In a separate bowl, stir together sour cream, mustard, and milk.
Stir wet mixture into dry mixture until well combined. Drop dough in
2-inch rounds onto a baking sheet. Brush tops with beaten egg.
4. Bake in preheated oven 12 to 15 minutes. Serve warm.
RICE CHEESE CAKES
~Shared by Patricia, Charlevoix, MI
1 cup cooked rice
1 egg yolk
Few grains nutmeg
1/2 cup grated cheese
Fine dry bread or cracker crumbs
4 slices bacon
Add egg yolk, nutmeg and cheese to the cooked rice and shape into flat
cakes. Roll in crumbs. Fry bacon, being careful not to burn the fat.
Keep bacon hot and brown rice cakes in the bacon fat. Serve with a
garnish of the bacon. If desired, rice cakes may be fried
separately in butter and served with syrup or jelly.
RED LOBSTER'S CHEDDAR BAY BISCUITS
Cloned
~Shared by Patricia, Charlevoix, MI
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Heat oven to 450 degs. Mix bisquick, milk and cheese until a soft dough
forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8-10
minutes or until golden brown. Mix butter or margarine and garlic
powder. Brush mixture over warm biscuits before removing from cookie
sheet.
Makes: 8 servings
FRENCH BREAD DELIGHT
~Shared by Patricia, Charlevoix, MI
1 loaf French bread, unsliced
Swiss cheese slices
1 stick butter
1 medium onion, chopped
1 tablespoon mustard
1 tablespoon lemon juice
1/2 tablespoon garlic powder
Slice bread 1 inch think, 3/4 way through. Put a slice of Swiss cheese
in each slice. Heat together butter, onion, mustard, lemon juice and
garlic powder. Pour over and into slices of bread. Wrap in foil and
bake 1/2 hour at 350 deg.
WIN SCHULER'S BAR CHEESE
~Shared by Jean M., OH
I used to buy this. Then it seemd to disappear from grocery shelves,
and one day, a friend gave me this recipe. It is a sharp very tasty
cheese for spreading.
1 # Velveeta Cheese
1 stick butter
3 tbs sour cream
3 tbs horseradish (or to taste)
12 oz cream cheese, softened
Melt Velveeta and butter over medium heat.
Add rest of ingredients.
Stir to blend well.
Store airtight, in fridge.
FRIED MOZZARELLA CHEESE
~Shared by Jean M., OH
This is from the Melon Festival in a town near us.
Bars of Mozzarella cheese, sliced into sticks 3/4 in by length of bar,
about 4 inches. (Amount will depend on how many you want)
For each bar of cheese, cut in sticks
Blend:
1/2 cup flour
1/4 tsp salt
Roll cheese strips, then dip in:
1 beaten egg
Fry in 1 cup oil until golden brown.
I do hope this is clear enough !!!
CHILIES RELLENOS MY WAY
~Shared by Jean M., OH
Prepare as many peppers as you want.
Wash, dry and put on oven tray. Broil until skin is slightly charred
and well blistered, turning as needed.
Put them in a paper sack for 5 minutes to steam, and loosen skin.
Carefully peel and remove seeds, cutting off top of pepper for this.
Try not to tear pepper more than needed !!
Carefully stuff with sticks of Monterey Jack cheese.
Roll in flour, then in lightly salted beaten egg and then in flour
again.
Brown on both sides in hot fat and then cover and steam for 5 minutes.
I have given no amounts of ingredients, as this is dependent on how
many peppers you are cooking. It is not hard to do !!
50 YEARS AGO IMPOSSIBLE PIE
~Shared by Jean M., OH
I made this when my kids were young !!
1/2 # ground beef
1/4 cup minced onion
1 tub creamy cottage cheese
1 cup shredded cheddar cheese
Cook until meat is browned and onion is opaque. Spread in 7x10 inch
dish or a pieplate.
Cover meat with cottage cheese. Sprinkle with cheddar.
Add 1 tbs med hot salsa.
Mix:
4 eggs
2 cups milk
1 cup Bisquick
1 tsp Worcestershire sauce
3/4 drops tabasco
Pour carefully over meat and cheese. Cut through with knife to allow
batter to run down along the edges.
Bake at 400º for 30 minutes
Can stand several hours before baking.
Reheats well and is very good cold !!
EXTRA-EASY PIZZA
~Shared by Johnny, LA
Pizza is always a possibility when you have Bisquick® mix on the shelf!
Making a crust has never been so quick and easy.
Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)
1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick
mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with
remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is
bubbly.
High Altitude (3500-6500 ft) No changes.
For a light, tender crust, use very hot water and stir only 20 times.
Stirring the dough too much will make the crust tough.
Variation
Make this extra-easy pizza an extra-cheesy pizza. Leave off the
pepperoni, mushrooms and bell pepper, and top instead with the
mozzarella cheese, 2 tablespoons grated Parmesan cheese and 1/2 cup
shredded Cheddar cheese.
Nutrition Information:
1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g
(Saturated Fat 5 g); Cholesterol 20 mg; Sodium 820 mg; Total
Carbohydrate 21 g (Dietary Fiber 1 g); Protein 10 g Percent Daily
Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 20 %; Iron 6 % Exchanges:
1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet
BILL’S SURPRISE POTATOES
~Shared by Johnny, LA
I have cooked this potato recipe for over four years now. It is a great
substitute for potato salad and it fits right in with cooking on the
pit. It is great with smoked prime rib or smoked beef tenderloin.
I am going to give you the recipe for a full aluminum-serving pan of
potatoes so if you want to cook a half-pan then cut the recipe down to
half these amounts.
What you will need:
1 full size aluminum-serving pan, this will serve about 30 to 35 people
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of Texas BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and
cheddar)
¼ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient: your choice of chopped meat (brisket, butt, sausage)
First cut the potatoes in half (this will speed up the cooking time)
and I leave the skin on the potatoes. In a large pot, boil the
potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When
the potatoes are done, drain off the water and pour them into the
serving pan. While the potatoes are still hot, crumble the potatoes
into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the potatoes. Now
add about ½ of the cheese and mix that into the potato mix. Spread this
out in the pan and top with a large portion of cheese and then sprinkle
with the paprika. Cover with aluminum foil and you can heat this in the
oven at 225 degrees for about 1 to 1 1/2 hours (till all the
cheese melts) or I stick mine on the pit and melt the cheese on the
pit. Note: it is best to work with the potatoes when they are hot but
you need to wear some thick heat protective gloves.
If you would like to make it a total meal in itself add about 3 cups of
chopped meat to the mix and you have a total meal. The kids and grown
ups love this stuff. They will go thru it quickly so make plenty to
have the next day.
TOMATO AND ONION PIE
~Shared by Johnny, LA
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
1 very large, or two smaller spanish onions, sliced into 1/4 inch thick
slices
1/2 pound bacon - cooked, drained, crumbled
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise
Preheat oven to 375 degrees. In alternating layers, fill pastry shell
with tomatoes, sauteed onions, basil, scallions, bacon, garlic powder,
oregano, and red pepper. In a small bowl, mix cheese with mayonnaise.
Spread mixture over top of pie. Cover loosely with aluminum foil. Bake
in preheated oven for 30 minutes. Remove foil from top of pie and bake
an additional 30 minutes. Serve warm or room temperature. This is very
delicious.
Sometimes, I brown some italian bulk sausage, and add that instead of
bacon, and use pepper jack cheese to make it Mexican style, then serve
with salsa, guacamole, and sour cream, and crushed fritos on top. Very
good.
CORN DOG CASSEROLE
~Shared by Johnny, LA
1 c. fine minced celery
2 tbl. butter
1 to 1 1/2 c. sliced green onions OR
1/2 large sweet onion, chopped
1 pkg. beef hot dogs
1 egg
3/4 c. milk
1/4 tsp. black pepper
1 tsp. sage - optional salt to taste
1 8.5 oz Jiffy corn muffin mix
6 to 8 oz. shredded sharp cheddar cheese
1/2 tsp cayenne
Saute celery, and onion in butter for 5 minutes. Meanwhile cut up hot
dogs in small pieces; add to skillet and saute till the hot dogs are
browned. Slightly beat eggs and milk till blended. Add salt, pepper
muffin mix, pepper and cheese. Add sauteed vegetables and hot dogs to
the corn muffin mixture. Pour in a 8 x 12 x 2" greased baking dish.
Bake uncovered at 375º F for 30 to 45 minutes.
This is a very good dish and does taste like a corn dog! I put some
ketchup/mustard mix on my plate and dipped my bites in it! Yummo Very
Good!
CHEESE GRITS
~Shared by Johnny, LA
Makes 6 to 8 servings
¼ teaspoon salt
6 cups water
1 ½ cups quick grits
1 stick butter
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ pound shredded cheddar cheese
Bring salted water to a boil in a large saucepan. Add the grits,
stirring constantly. Reduce heat to low simmer. Stir in butter, garlic
powder and pepper. Stir until butter is melted and grits have a creamy
texture.
Add cheese in small batches and stir until well-blended and melted.
Serve immediately.
FANNIE FARMER'S CLASSIC BAKED MACARONI AND
CHEESE
~Shared by Johnny, LA
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well
blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5
minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once
you have mixed the macaroni along with the cheese sauce allow to cool
to room temperature before adding to your freezer - I generally pull it
out the night before and allow macaroni and cheese to reach room
temperature; I then add the macaroni and cheese to a buttered baking
dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes,
until golden brown on top and bubbling.
Buon appetito!!
BACON AND CHEESE DIP
~Shared by Johnny, LA
16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread.
CHEDDAR CHEESE BREAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
3 ounces Parmesan cheese, grated on the large holes of a box grater (1
cup)
2-1/2 cups (12-1/2 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
18 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (1 cup)
1 cup whole milk
1/2 cup sour cream
3 tablespoons unsalted butter, melted and cooled
1 large egg
Adjust an over rack to the middle position and heat the oven to 350
degrees. Grease an 8-1/2 by 4/1/2-inch loaf pan, then
sprinkle 1/2 cup of the Parmesan evenly over the bottom of the
pan. Whisk the flour, baking powder, salt, cayenne, and black
pepper together in a large bowl. Stir in the cheddar, breaking up
clumps, until it is coated with the flour mixture, In a
medium bowl, whisk the milk, sour cream, melted butter, and egg
together until smooth. Gently fold the milk mixture into the
flour mixture with a rubber spatula until just combined (do not
overmix). The batter will be heavy and thick. Scrape the
batter into the prepared pan and smooth the top. Sprinkle the
remaining 1/2 cup Parmesan evenly over top. Bake until golden
brown and a toothpick inserted into the center comes out with just a
few crumbs attached, 45 to 50 minutes, rotating the pan halfway through
baking. Let the loaf cool in the pan for 10 minutes, then
turn out onto a wire rack and let cool for 1 hour before serving.
Source: The America's Test Kitchen Family Baking Book
FRIED BRIE WITH GREEN ONIONS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 egg
Italian dry bread crumbs
1 small (8 ounces) round Brie cheese
3 tablespoons butter, divided
3 green onions (white and green parts), chopped
In a small shallow dish, beat the egg well. Put the bread
crumbs in a separate shallow dish. Dip the cheese round first
in the egg. then in the bread crumbs, turning several times to coat
evenly, Refrigerate the coated cheese, uncovered, for 30
minutes. To fry, heat 2 tablespoons of the butter over medium
heat in a small skillet. Fry the cheese in the butter until
the bottom is golden brown, 4 to 5 minutes. Turn over, cover,
and continue cooking until the other side is golden brown and the
cheese is warmed through, about 2 minutes. Meanwhile, sauté
the green onions in the remaining butter. To serve, place the
cheese on a platter and sprinkle with the green onions.
Source: The Best Places To Kiss Cookbook
MOM'S CHEDDAR BAKED EGGS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 teaspoons melted butter, divided
1/3 cup grated cheddar cheese, divided
2 eggs
2 tablespoons half-and -half
1/4 teaspoon dry mustard
Freshly ground black pepper (optional)
Preheat the oven to 350 degrees. Grease or spray two 3-inch
ramekins with cooking spray. Place 1 teaspoon of butter in
each ramekin; top with 2 tablespoons of the grated cheese.
Crack 1 egg into each dish, being careful not to break the
yolk. In a small bowl, combine the half-and-half and mustard;
whisk until well combined. Pour 1 tablespoon over each
egg. Bake for 15 minutes. Sprinkle with the
remaining cheese and continue baking for 3 minutes, or until the whites
are set and the cheese is melted. Season to taste with pepper.
Source: The Best Places To Kiss Cookbook
CHEESE BALL
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (1 ounce) envelope reduced-calorie ranch dressing mix
1 cup fat-free mayonnaise
1/2 cup skim milk
12 ounces fat-free cream cheese, softened
16 ounces fat-free fancy shredded Cheddar cheese
Mix the ranch dressing mix, mayonnaise, and milk in a large mixing
bowl. Add the cream cheese and mix until blended. Add the
Cheddar cheese and mix will. Shape the mixture into two
balls. Refrigerate for 2 hours or overnight.
18 (2-tablespoon) servings
HONEY MUSTARD SMOKED SAUSAGE CHEESE SPREAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (14-ounce) package fat-free smoked sausage
2 (8-ounce) packages fat-free cream cheese, softened
1 (8-ounce) package fat-free shredded Cheddar cheese
1 small onion (or 1/3 cup frozen chopped onion)
1/2 cup fat-free honey mustard salad dressing
Combine the sausage, cream cheese, Cheddar cheese, onion, and salad
dressing in the work bowl of a food processor. Process until
completely well mixed. Serve chilled.
SOUTH OF THE BORDER CHEESE SPREAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
16 ounces fat-free sour cream
1 (16-ounce) jar salsa
16 ounces fat-free shredded Cheddar or taco cheese
1 (8-ounce) package fat-free cream cheese, softened
Combine the sour cream, salsa, Cheddar cheese, and cream cheese in a
blender and process until smooth. Refrigerate for 1 hour and
serve chilled.
PIMIENTO CHEESE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1/2 cup grated yellow Cheddar cheese
2-1/2 cups grated extra-sharp white Cheddar cheese
1/8 teaspoon cayenne
3/4 cup mayonnaise
3 tablespoon crushed dried pimiento
Salt and pepper
Stir together the cheeses, cayenne, mayonnaise, pimiento , and salt and
pepper to taste in a mixing bowl. Mix well until
creamy. Serve on white toast.
BEEF 'N' CHEDDAR BISCUITS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pound ground beef, browned and drained
4 tablespoons bottled barbecue sauce
2 tubes (4-1/2 ounces each) refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese
Combine ground beef and barbecue sauce in a small bowl; set aside.
Place one biscuit in each of 12 greased muffin cups; press firmly into
the bottom and up the sides . Spoon 1 to 2 tablespoons of
beef mixture into each cup; sprinkle with cheese. Bake at 350
degrees for 15-18 minutes or until biscuits are golden and cheese is
melted. Serve immediately.
CHEESY CASSEROLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/8 teaspoon pepper
1 cup (8 ounces) 4% cottage cheese
1 cup (8 ounces) sour cream
6 to 8 green onions with tops, sliced
8 ounces medium noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink; drain.
Add the soup, salt and pepper; cook for 5 minutes. Remove
from the heat. In a large mixing bowl, combine cottage
cheese, sour cream, green onions and noodles. Layer noodle
mixture alternately with meat sauce in a greased 2-qt. baking
dish. Cover and bake at 350 degrees for 25 minutes.
Uncover; sprinkle with cheese. Bake 5-10 minutes longer or
until cheese is melted.
Yield: 6-8 servings
CHEESY CHICKEN ROLL-UPS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
8 large boneless skinless chicken breast halves
1 block (6 ounces) cheddar cheese
1 cup crushed cheddar cheese crackers (about 2 cups whole crackers)
4-1/2 teaspoons taco seasoning mix
1/4 cup butter, melted
Pound chicken breasts to 1/4-in. thickness. Cut cheese into
eight 3-1/2 in. x 3/4-in. sticks. Place one cheese stick in
the center of each chicken breast. Fold long sides over
cheese; fold ends up and secure with a toothpick if
necessary. In a bowl, combine crackers and taco
seasoning. Dip chicken in butter, then roll in crumb
mixture. Place seam side down in a greased 13-in x 9-in.
baking dish. Cover and bake at 400 degrees for 20-25 minutes
or until chicken is no longer pink.
Yield 8 servings.
PIMENTO CHEESE HEAVEN
~Shared by Luanne, FL
This is wonderful stuff !!!
6 oz cream cheese
1/2 cup extra sharp white cheddar cheese, grated
3/4 cup sharp cheddar cheese, grated
1 cup Monterey jack cheese, grated
1/2 cup. mayonnaise
1 tsp balsamic vinegar
4 oz pimentos, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1 dash hot sauce (or) fresh ground black pepper, to taste
Using a hand held mixer, beat cream cheese until soft.
Add the remaining ingredients and beat until creamy and combined.
Cover and refrigerate for about an hour
Makes about 3-1/2 cups.
I like it on crackers and celery. It also makes a great toasted cheese
sandwich.
CHILI RELLENO CASSEROLE
~Shared by Luanne, FL
One of my family's favorite cheese recipes.
4 large fresh poblano peppers (they are mild, not hot and bell peppers
can be used instead)
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese
Preheat oven to 450 degrees.
Grease a 2-quart baking dish and set aside.
Quarter peppers and remove stems, seeds and veins. Immerse peppers in
boiling water for three minutes, drain well and place in the bottom of
baking dish and cover with one cup of cheese.
In a separate bowl, beat eggs and milk well. Add flour, baking powder,
cayenne and salt. Beat until smooth and pour over peppers and cheese.
Bake uncovered for 15 minutes or until knife inserted in center comes
out clean. Remove from oven and cover with remaining cheese and let sit
for five minutes or until cheese is melted.
Delicious served with picante sauce and sour cream.
STUFFED PORTABELLO MUSHROOMS
(Low Carb)
~Shared by Luanne, FL
I like any mushroom and this is a great recipe. I have changed the
cheese at different times to Feta and then mozzarella
Portobello mushrooms are baked and then filled with a cooked mixture
that contains chopped onion, chopped tomato and shredded cheese.
Ingredients:
4 portabello mushrooms
1/2 cup chopped tomatoes
1 cup chopped onion
1 cup shredded sharp cheese
Directions:
Bake the portabello mushrooms in a shallow baking pan for 20
minutes at 350 degrees.
Mix all the ingredients together in small saucepan and let them cook
for 5 minutes on medium heat. Scoop the filling on the mushrooms and
serve.
I have sprinkled extra cheese on top before serving. Yummy.
TOMATO PIE
(Southern Style)
~Shared by Luanne, FL
Ingredients:
1 Pillsbury rolled pie crust, or your own homemade
4 Large or 5 Medium fully ripe (but not soft) Tomatoes
Salt & Pepper
Basil (chopped Fresh or dried)
4-6 slices of Swiss cheese
1 Medium-large (Vidalia) sweet onion, sliced
1 1/2 Cups Mayonnaise
1 1/2 Cups of Sharp Shredded Cheddar Cheese
Grated Parmesan Cheese
Instructions:
Mix mayo and cheddar cheese together, set aside:
Peel Tomatoes and slice to sandwich-size thickness, place in colander
and salt heavily. Let sit to drain juice, around 30-45 minutes. Gently
rinse off excess salt. Place pie crust in pan or pie plate. Lay in one
layer of drained tomatoes. Sprinkle with pepper and basil. Then add
layer of sliced onion. Next add layer of sliced Swiss cheese. Repeat
layers, however instead of Swiss cheese spread a layer of cheddar and
mayo, mixed together. End with Grated Parmesan and a little more basil.
Bake at 375 for 30-40 minutes or until top is nice and brown and crust
is done. Let cool for 10 minutes before serving.
DOGGIE CHEESIE BITES
~Shared by Leasa, IA
Leasa owns Leasa's
Creations, a fabulous catering business in Holstein, IA.
1 C wheat flour
1 C grated cheddar
1 T soft butter or margarine
1/2 C milk
Mix flour and cheese, add softened butter. Slowly add milk
until a stiff dough forms. You may not need all the
milk. Knead on floured surface for 3-4 minutes.
Roll out on floured surface to 1/4" thickness. Cut into
shapes and place on ungreased baking sheet. Bake at 350° for
15 minutes. Let cool in oven with door slightly ajar until
cold and firm. Refrigerate to keep fresh.
Source: Newf Goodies
CAPPUCINO CHEESECAKE
~Shared by Pat, Merritt Island, FL
Serves 12
"This creamy and delicious coffee and vanilla cheesecake is made with a
tasty chocolate crumble crust."
PREP TIME: 20 Min
COOK TIME: 1 Hr
READY IN: 5 Hrs 20 Min
INGREDIENTS:
Crust:
Nonstick cooking spray
1 (7 oz) box chocolate cookies
2 Tbs sugar
3 Tbs unsalted butter, melted
Filling:
2 tsp instant espresso powder or instant coffee
1 (6 oz) container Dannon® coffee yogurt, divided
3 (8 oz) packages cream cheese, at room temperature
1 1/2 C Dannon® vanilla yogurt
1 C sugar
3 large eggs
1 tsp vanilla extract
1 Tbs potato starch
Ground cinnamon
DIRECTIONS:
1. Preheat oven to 325 degrees F.
2. Spray a 10” springform pan with nonstick cooking spray. Place it on
cookie sheet and set aside.
3. Place chocolate cookies into food processor and pulse until it forms
crumbs. Place 1 cups of crumbs into medium bowl. Mix 2 tablespoons
sugar and melted butter. Stir to combine. Use spatula to spread evenly
into bottom of springform pan.
4. In small bowl, mix espresso powder and 3 tablespoons coffee yogurt.
Stir until powder is dissolved. In mixer, beat cream cheese and vanilla
yogurt on low speed until creamy. Gradually add remaining sugar.
Gradually add eggs one at a time, vanilla, potato starch and espresso
mixture. Beat until smooth. Pour into pan.
5. Bake for 60-70 minutes - center will appear nearly set when gently
shaken. It may seem loose, but cheesecake will firm as it chills.
Remove from oven and cool for 15 minutes.
6. Spread remaining coffee yogurt in a circle over center of
cheesecake. Chill in refrigerator at least 4 hours or overnight.
7. Sprinkle top with cinnamon. Release the sides of the pan.
Source: Dannon
CHEESY POTATO WEDGES
~Shared by Pat, Merritt Island, FL
1 (24 oz) package frozen potato wedges
1/4 C sliced green onions or to taste
1 (8-oz) package (2 C) Cheddar Cheese, shredded
8 slices crisply cooked bacon, crumbled, or to taste
Bake potato wedges according to package directions.
Immediately sprinkle with green onions, cheese and bacon. Continue
baking until cheese is melted (1 to 2 minutes).
NOTE: A little sour cream on the side is pretty good too.
TACO MAC & CHEESE
~Shared by Mary S., Nashville, TN
1 lb ground beef
1/3 cup Taco Bell Home Originals Think "N Chunky Salsa
1-1/2 tsp chili powder
2 cups (8 ounce) elbow macaroni, uncooked
1/2 lb (8 ounce) Velveeta Pasteurized Prepared Cheese Product, cup up
Brown meat in large skillet on medium-high heat; drain. Stir
in 2-3/4 cups water, salsa and chili powder. Bring to a
boil. Stir in macaroni; cover. Reduce heat to
medium-low; simmer 8 to 10 minutes or until water is almost
absorbed. Add Velveeta; cook until melted, stirring
frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4
cup chopped tomato and 2 tbsp chopped green onions, if desired.
Parmesan Cheese Baskets with Herbed Goat Cheese
8 ounces Parmesan cheese, grated with the large holes of a box grater.
It is important to freshly grate as this will affect outcome.
Preheat oven to 350º. Prepare 2 baking sheets with Silpat
mats for parchment paper. Place 1 rounded tablespoon of
grated cheese onto prepared baking sheet about 4" apart.
Gently pat the cheese into a circle of even thickness and 3" round with
your fingers. Bake in oven for about 5 minutes, or until the
cheese is melted and any bubbles that form turn into a crunchy light
golden crust. Your wafers should be golden in color and lacy
in appearance. Remove from the oven and let cool and harden
up about 1 minute ~ they need to be warm and still pliable.
Remove from pan with a thin spatula and place unside down on mini
muffin pans, wine corks or shot glasses to form into small
baskets. Let them cool completely and blot off excess oil
with paper towel. Can be made a couple hours ahead and filled
at the last minute.
Makes about 12.
HERBED GOAT CHEESE
~Shared by Mary S., Nashville, TN
6 ounces goat cheese ~ room temperature
1/4 heavy cream
3 tbsp chopped fresh herbs such as basil, thyme and parsley, but use
any combo you like
Mix together until smooth. Can be made ahead and stored in
the fridge until ready to use.
Note the following is our favorite to use instead of the goat cheese.
BOURSIN CHEESE
~Shared by Mary S., Nashville, TN
1/2 tsp dried chervil
1 tsp. dried chives
1/8 tsp. salt
2 tsp. dried parsley
1/2 tsp. garlic powder
8 oz. cream cheese, softened
Pound herbs to a fine powder and mix with cream cheese. This tastes
just like the French herbed cheese in the deli case. Great on
burgers also.
CREAMY CHICKEN & PASTA BAKE
~Shared by Mary S., Nashville, TN
1-1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz (1/4 of 8 oz pkg) Philadelphia Neufchatel cheese, cubed
1 cup Kraft 2% milk shredded Mozzarella cheese, divided
2 tbp Kraft grated Parmesan cheese
Heat oven to 375º. Cook pasta in large saucepan as directed
on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium-high heat.
Add chicken; cook 3 minutes or until no longer pink, stirring
frequently. Stir in broth; simmer 3 minutes or until chicken
is done. Add Neufchatel cheese; cook and stir on low heat 1
minute or until melted. Stir in 1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix
lightly. Spoon into 8" square baking dish; cover.
Bake 15 minutes or until heated through. Sprinkle with
remaining cheeses. Bake, uncovered, 3 minutes or until
melted. Let stand 5 minutes.
Makes 4 servings.
MAC CHICKEN CACCIATORE
~Shared by Mary S., Nashville, TN
1 pkg (7-1/4 ounce) Kraft macaroni & cheese dinner
1 pkg (6 ounce) Oscar Mayer Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (14-1/2 ounce) Italian-style diced tomatoes, undrained
1/2 cup green peppers
Prepare dinner in large saucepan as directed on package. Stir
in remaining ingredients; cook on low heat 5 minutes, or until heated
through, stirring occasionally. Can substitute Oscar Mayer Deli Fresh
Italian Style Chicken Breast Strips.
Serves 4.
CHEESY CHICKEN & BROCCOLI BAKE
~Shared by Mary S., Nashville, TN
1 pkg (6 ounce) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 ounce) frozen broccoli florets, thawed & drained
1 can (10-3/4 ounce) reduced-sodium cream of chicken soup
1/2 lb (8 ounce) Velveeta Pasteurized Prepared Cheese Product, cut into
1/2" pieces
Heat oven to 400º. Prepare stuffing mix as directed on
package; set aside. Combine remaining ingredients; spoon into
13 x 9 inch baking dish. Top with stuffing. Bake 40
minutes or until chicken is done. Can substitute frozen mixed
vegetables, thawed and drained, for the broccoli florets.
Makes 6 servings.
CHEESY TOMATO SHELLS
~Shared by Mary S., Nashville, TN
8 cups water
2 tbsp unsalted butter
1 (12 ounce) box Velveeta Shells & Cheese Dinner
8 ounce tomato trinity mix (fresh diced tomatoes, onions, bell pepper)
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 cup panko (Japanese breadcrumbs)
3/4 cup Kraft 2% Milk Shredded Colby & Monterey Jack Cheese
Preheat oven to 400º. Place water in large
saucepan. Cover and bring to a boil on high for
pasta. Cut butter into small pieces while placing in small
bowl to soften. Stir pasta shells into boiling
water. Boil minutes, stirring occasionally. Stir in
tomato trinity; boil 3 more minutes. Drain pasta mixture;
return to pan. Stir in cheese mixture (from packet); then
stir in canned tomatoes. Transfer mixture to a 2-quart baking
dish. Stir panko and shredded cheese into softened butter;
mix, using fingertips, until well blended and spread over
pasta. Bake 15 to 20 minutes or until top is golden and sauce
bubbles around edge of dish.
Makes 8 servings.
PRONTO PASTA ITALIANO
~Shared by Mary S., Nashville, TN
1 pg (14 ounce) Kraft Deluxe Macaroni & Cheese Dinner
1 lb extra lean ground beef
1 cup pizza sauce
1/2 cup Kraft 2% Milk Shredded Italian Three Cheese Blend
Prepare dinner as directed on package. Meanwhile, brown meat
in large skillet. Add dinner and pizza sauce; mix
lightly. Sprinkle with shredded cheese,
cover. Cook on low heat 2 minutes or until shredded cheese
begins to melt. Serve with a mixed green salad with balsamic
vinaigrette dressing.
Makes 4 servings.
CHICKEN BREASTS WITH MUSHROOMS &
CHEESE
~Shared by Mary S., Nashville, TN
4 boneless, skinless chicken breasts
3 TBSP flour
5 TBSP butter
1/4 cup extra virgin olive oil
1 12 oz. can sliced mushrooms
1/2 lb. mozzarella cheese, thinly sliced
1/2 cup white wine
1 can chicken stock, divided
Coat chicken breasts with flour. Melt 4 TBSP of the butter with the
olive oil in a skillet. Add chicken and cook til golden brown on both
sides. Pour 1/4 cup chicken broth into 8 x 12 casserole dish, transfer
chicken from skillet, cover with foil and bake in 350 degrees F oven
for 30 minutes. Add the mushrooms to the skillet and cook until heated.
Remove chicken from oven. Using a slotted spoon, remove mushrooms from
skillet and place on top of chicken breasts, topping with mozzarella
cheese. Return to oven. Pour wine and 1/3 cup chicken stock into
skillet, and bring to a boil stirring well. Simmer for 10
minutes. Stir in remaining 1 TBSP butter. Remove chicken from
oven and pour sauce from skillet all around chicken. Serve immediately.
SOUTHWEST CHEESECAKE APPETIZER
~Shared by Mary S., Nashville, TN
1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices
Heat oven to 350º. Stir in chips and butter in small bowl; press into
9-inch spring form pan. Bake 15 minutes. Beat cream cheese and eggs in
large mixing bowl at medium speed until well blended. Mix in shredded
cheese and chilies; pour over crust and bake 30 minutes. Spread sour
cream over cheesecake. Loosen cake from rim of pan; cool before
removing rim of pan. Refrigerate until ready to serve at least 30
minutes. Top with remaining ingredients just before serving.
TIP: you can also add 1/2 packet of taco seasoning with the cheese and
chilies if you want a bit more spice.
Yield: 16-20 servings
BLUE CHEESE ONION DIP
~Shared by Mary S., Nashville, TN
3-ounce package cream cheese
3-ounce package Bleu cheese
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon instant minced onion
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Combine cheese and mash well. Add remaining ingredients and mix well.
Serve inn the center of a platter surrounded with fresh vegetable
sticks, potato chips and crackers.
Makes 1 1/2 cups.
SWISS FONDUE
~Shared by Larry Holmes, Toronto, Canada
1 clove garlic
1 1/2 cups Neuchatel or Fendant wine
1 pound natural Gruyere cheese, grated
2 teaspoons cornstarch
3 teaspoons kirsch
freshly ground black pepper
Rub the bottom and sides of an earthenware casserole or chafing dish
with the garlic. Add the wine and heat to the
boiling point, but do not boil.
Add the cheese, stirring constantly with a wooden spoon. When the
cheese is creamy and barely simmering, add the cornstarch blended with
the kirsch. Stir until the mixture bubbles. Add
pepper to taste.
Place the casserole over an alcohol burner with a slow flame. Keep the
fondue hot but not simmering. If it becomes too thick, add a
little more wine.
To serve, accompany with cubes of crusty bread for dipping into the
casserole or melted cheese.
Serves 8.
FONDUE BRUXELLOISE
~Shared by Larry Holmes, Toronto, Canada
1/4 cup butter
6 tablespoons flour
1 1/2 cups milk
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
dash of freshly ground black pepper
3 egg yolks, lightly beaten
flour, egg and fine dry bread crumbs
Melt the butter in a saucepan. Stir in flour, using a wire
whisk, until blended. Meanwhile, in a separate pan, bring the
milk to a boil and add all at once to the butter-flour mixture,
stirring vigorously with the whisk. Add the cheeses, salt and
pepper and cook stirring, until the cheese has melted. Remove
from the heat, correct the seasoning and let cool.
Stir in the egg yolk.
Pour the mixture into a nine-inch square pan. Chill overnight.
Cut into two-inch fancy shapes. Coat with flour, egg beaten
with a little water and finally with bread crumbs. Let dry at
room temperature or in the refrigerator.
Fry a few at a time in deep fat heated to 380 degrees F. until
browned. Drain on absorbent paper. Serve at
once. If desired accompany with fried parsley.
Makes 10 servings.
HUNGARIAN CHEESE
~Shared by Larry Holmes, Toronto, Canada
This is a version of the classic European appetizer known as Liptauer
Kase
1 cup cottage cheese
1 cup butter
1 tablespoon caraway seeds, crushed or whole
1 tablespoon capers, minced
1 tablespoon chives, minced
1 tablespoon dry mustard
1 anchovy, chopped
1 tablespoon paprika
Put the cheese through a ricer or fine sieve. Cream the
butter with the caraway seeds, capers, chives, mustard and anchovy and
gradually stir in the cottage cheese. Form the mixture into a mound,
sprinkle with paprika and garnish with salad greens. Serve as
an appetizer or salad.
Serves: 8 to 10
ROQUEFORT AND COGNAC
~Shared by Larry Holmes, Toronto, Canada
1 pound Roquefort cheese
½ cup butter
pinch of cayenne pepper
1/3 cup cognac (approximately)
Blend the cheese with the butter, using an electric blender or a fork.
Season the mixture with cayenne and beat in cognac to taste.
Add a little more cognac before using to make the mixture spread
easily. Serve with toast or toasted crackers.
Makes 3 cups.
Note: This mixture will keep several weeks in small jars in
the refrigerator.
ROQUEFORT-CHEESE STUFFED BAKED POTATOES
~Shared by Larry Holmes, Toronto, Canada
6 large baking potatoes
1/2 to 3/4 cup sour cream
1/4 cup crumbled Roquefort cheese
salt and freshly ground black pepper to taste
4 green onions with tops, minced
paprika
Preheat the oven to 425 degrees F. Thoroughly wash and dry
the potatoes. Bake until soft, 45 to 60 minutes.
Cut a slice from the top of each potato and scoop out the potato, being
careful not to break the skin. Mash the potato well and beat
in the sour cream, Roquefort cheese, salt and pepper. Add
more sour cream, if necessary, to make the potatoes light and
fluffy. Stir in the green onions. Spoon the potato mixture
into the shells, mounding it slightly. Place potatoes on a
baking sheet. Dust the tops with paprika and return to the oven until
lightly browned.
Serves 6.
FARFALLE WITH MUSHROOMS AND CHEESE
~Shared by Larry Holmes, Toronto, Canada
1 cup dried porcini mushrooms
2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, crushed
3 cups fresh mushrooms, thinly sliced
a few fresh sage leaves, very finely chopped, plus a few whole leaves
for garnish
2/3 cup dry white wine
2 cups dried farfalle (bowtie pasta)
1/2 cup mascarpone cheese
1 cup Gorgonzola or torta di Gorgonzola cheese*, crumbled
salt and freshly ground black pepper
Put the dried porcini in a small bowl with 1 cup warm water and let
soak for 20 – 30 minutes. Remove from the liquid and squeeze
the porcini over the bowl to extract as much liquid as
possible. Strain the liquid and set it aside.
Finely chop the porcini.
Melt the butter in a large saucepan, add the onion and chopped porcini
and cook gently, stirring for about 5 minutes, until the onion is
soft. Add the garlic and fresh mushrooms, chopped sage, salt
and plenty of black pepper. Cook over medium heat, stirring
frequently, for about 5 minutes or until the mushrooms are soft and
juicy. Stir in the soaking liquid and the wine and simmer.
Cook the farfalle in a large saucepan of rapidly boiling salted water,
for about 10 minutes or until al dente.
Meanwhile, stir the mascarpone and Gorgonzola into the mushrooms
sauce. Heat through, stirring until melted. Taste
the seasoning. Drain the pasts thoroughly; add to
the sauce and toss to mix. Serve immediately, with black
pepper ground liberally on top. Garnish with sage leaves.
Serves 4
*torta di Gorgonzola is a version of the cheese comprising alternate
layers of Gorgonzola and mascarpone cheese.
RICOTTA PUDDING
~Shared by Larry Holmes, Toronto, Canada
1 cup ricotta cheese
1/2 cup candied fruits
1/4 cup sweet Marsala
1 cup heavy cream
1/4 confectioners’ sugar, plus extra to serve
finely grated rind of 1 orange
2 cups fresh raspberries
strips of thinly pared orange rind to decorate
Press the ricotta through a sieve into a bowl. Finely chop
the candied fruits and stir into the sieved ricotta with half of the
Marsala. Put the cream, sugar and orange rind in another bowl
and whip until cream is standing in soft peaks.
Fold the whipped cream into the ricotta mixture. Spoon into
individual glass serving bowls and top with the raspberries . Chill
until serving time. Sprinkle with the remaining Marsala and
dust the top of each bowl liberally with confectioners’ sugar just
before serving. Decorate with the orange rind.
Makes 4 – 6 servings.
RISOTTO WITH FOUR CHEESES
~Shared by Larry Holmes, Toronto, Canada
3 tablespoons butter
1 small onion, finely chopped
4 cups boiling chicken stock
1 3/4 cups risotto rice
scant 1 cup sparkling dry white wine
1/2 cup grated Gruyere cheese
1/2 cup Fontina cheese, diced small
1/2 cup Gorgonzola cheese, crumbled
1/3 cup grated Parmesan cheese
salt and freshly ground black pepper
fresh flat-leaf parsley, to garnish
Melt the butter in a saucepan until foaming. Add the onion
and cook gently, stirring frequently for about 3 minutes, until
softened. Have the hot stock ready in an adjacent pan.
Add the rice and stir until the grains start to swell and burst, then
add the sparkling wine. Stir until it stops sizzling and most of the it
has been absorbed by the rice, then pour in a little of the hot
stock. Add salt and pepper to taste. Stir over low
heat until the stock has been absorbed.
Add more stock, a little at a time, allowing the rice to absorb it
before adding more, and stirring constantly. After 20 – 25 minutes the
rice will be al dente and the risotto creamy. Turn off the heat under
the pan, then add the Gruyere, Fontina, Gorgonzola and 2 tablespoons of
the Parmesan. Stir gently until the cheeses have melted, then
taste for seasoning. Pour into a serving bowl and garnish
with parsley. Serve the remaining Parmesan separately.
Serves 6.
MOZZARELLA RAMEKINS
~Shared by Larry Holmes, Toronto, Canada
1 tablespoon olive oil
4 small zucchini, sliced (4 cups)
1 clove garlic, finely chopped
4 large eggs
4 ounces low-fat mozzarella cheese, coarsely grated (1 cup)
1/4 packaged dried bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
Preheat oven to 400 degrees, F. Grease four individual 3 1/2-inch
ramekins or small shallow oval baking dishes. In a large
skillet, heat oil over moderate heat. Add zucchini
and garlic and sauté until the zucchini is tender, about 5
minutes. Remove the pan from the heat.
In a large bowl; combine eggs, cheese, bread crumbs, parsley, salt and
pepper flakes. Stir the zucchini into the egg mixture.
Spoon egg and zucchini mixture into ramekins or dishes and bake until
set, 15 to 20 minutes. Serve immediately.
Serves 4.
HERBED GOAT-CHEESE TART
~Shared by Larry Holmes, Toronto, Canada
1/2 package (15 ounces) refrigerated read-to-bake pie crust
(1 crust)
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 teaspoon dried basil or oregano, crumbled
1/2 teaspoon dried thyme leaves, crumbled
3/4 cup milk
2 large eggs, separated, at room temperature
8 ounces chevre or other soft, mild goat cheese, crumbled (2 cups)
Preheat oven to 400 degrees F. Press pie crust into a 9- or
10-inch pan, with removable bottom, trimming the pastry evenly with the
edge of the pan. Using a fork, pierce the bottom and side of
the pastry to prevent it from puffing up during baking. Set
the tart pan containing the pie crust on a pizza pan for easier
handling. Bake the crusts until it is partially cooked, 10 minutes.
Meanwhile, in medium-size saucepan, melt butter over moderate
heat. Add garlic and sauté for 15 seconds. Stir in
flour, basil and thyme leaves, gradually stir in milk. Cook
until the mixture thickens, stirring constantly, 1 to 2
minutes. Remove the pan from the heat.
In a small bowl, beat egg yolks. Beat in a small amount of
the hot milk and flour mixture. Slowly stir the yolk mixture into the
remaining milk and flour mixture. Set the mixture
aside. In a small bowl, using an electric mixer, beat egg
whites until they are stiff but not dry. Fold into the yolk
mixture.
When the tart shell is done, remove it from the oven and reduce the
temperature to 375 degrees F. Distribute the cheese in the
crust. Gently spoon the mixture over the cheese.
Bake until the filling is golden brown and knife inserted into the
center comes out clean, 25 to 30 minutes. Remove the rim of
the pan and serve the tart immediately.
Serves 4.
CHEDDAR & CRANBERRY COOKIES
~Shared by Linda H., Rosharon, TX
1 1 - /2 sticks butter, room temp.
1 1/2 cups extra old (at least 3 years old) cheddar, finely grated
1 1/2 cups white flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 cup toasted chopped pecans
1/3 cup finely chopped dried cranberries
(Can add a dash of half & half if the dough is really dry)
Cream the butter and cheese together at high speed in your stand mixer.
Sift the flour, salt and baking powder together. Combine flour mixture,
nuts and cranberries with the butter mixture on high. (there is where I
added in the dash of h&h)
Turn dough out onto a large piece of waxed paper. Roll the dough into a
log shape, roll the paper around it and twist the ends shut.
Refrigerate for at least 2 hours. You can freeze the dough at this
stage as well.
When ready to bake; preheat oven to 375F.
Unwrap the dough log and, using a very sharp knife, slice the log into
rounds 1/2 cm thick. Place rounds on cookie sheets and bake for 10 to
12 minutes, or until the bottoms of the cookies are golden brown.
Remove to a cooling rack to cool completely. Store in an airtight
container.
Makes about 30.
Source: vanillakitchen.blogspot.com
THYME AND BLUE CHEESE CRACKERS
~Shared by Linda H., Rosharon, TX
3/4 cup all-purpose flour
3 ounces blue cheese, crumbled
4 Tbsp unsalted butter, chilled
2 tsp fresh thyme leaves
Make the dough: Place all ingredients in a food processor fitted with a
metal blade and pulse to combine until a crumbly dough forms. Transfer
the dough to a 10-inch piece of plastic wrap and press to form into a 1
1/2-by-5 1/2-inch-long log. Chill, wrapped in plastic, for at least 2
hours.
Bake the crackers: Preheat oven to 325 degrees. Line a baking sheet
with parchment paper and set aside. Unwrap the dough and, using a thin,
sharp knife, cut into 1/4-inch-thick slices. Place the slices on
prepared baking sheets and bake until golden brown-about 20 minutes.
Transfer the crackers to a wire rack to cool. Serve or store in an
airtight container for up to 2 days.
Makes 22 quarter-inch crackers.
BEER CHEESE SPREAD
~Shared by Linda H., Rosharon, TX
8 oz Colby and Monterey jack cheese, softened
8 oz sharp cheddar cheese, softened
1/2 cup beer
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp salt
2 tsp Worcestershire
1/4 tsp hot sauce
Combine all ingredients in a heavy duty ziploc bag. Push air out and
seal. Knead bag with hands until mixture is well blended and of
spreading consistency.
ROQUEFORT WALNUT CHEESE SPREAD
~Shared by Linda H., Rosharon, TX
1 (8 oz.) package cream cheese
2 oz. (1/3 cup) Roquefort cheese
2 tablespoons milk
1/4 cup chopped, toasted walnuts
2 to 3 ENZA Braeburn apples, cut into wedges
Blend all ingredients except walnuts and apples in food processor until
smooth. Stir in walnuts. To serve, spread on apple wedges.
Source: ENZA
CHEESY SPINACH AND BACON DIP
~Shared by Linda H., Rosharon, TX
Makes: 4 cups or 32 servings, 2 Tbsp.
each
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COMBINE ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and
mixture is well blended, stirring after 3 min.
Source: Kraft Foods
HERB TRIANGLES
~Shared by Linda H., Rosharon, TX
Serves 10-12, makes approximately 24
½ (7 ounce package) cream cheese
½ (8 ounce package) feta cheese
3 scallions
1/2 cup mint
Salt and pepper
1 egg yolks
1 tablespoon heavy cream
Pinch of salt
2 packages of puff pastry
Preheat oven to 375 degrees.
In a food processor, add cream cheese, feta, scallions, mint, salt,
pepper, and puree until herbs and cheese are well blended. Refrigerate
at least one hour.
Make an egg wash by whisking together the egg, cream, and salt.
Cut each sheet of puff pastry in three pieces along the fold lines. Cut
three circles out of each strip. Place a dollop of cheese mixture in
the center of each circle. With a brush, paint half of the outer rim
with egg wash and fold the circle in half, sealing the outside rim by
pressing with a fork.
Place on a greased sheet tray, and refrigerate at least 30 minutes.
Remove from refrigerator and brush the tops of the pastries with egg
wash. Bake for 20-25 minutes or until pastries are golden brown.
Source: KattieBrown.com
FIVE-LAYER ITALIAN DIP
~Shared by Linda H., Rosharon, TX
Makes: 2 cups or 16 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup pesto
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese
Preheat oven to 350°F. Mix cream cheese and Parmesan cheese. Spread
onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture.
Bake 15 min. or until heated through. Serve hot with assorted NABISCO
Crackers or sliced Italian bread.
Special Extra
Garnish with sliced pitted ripe olives and fresh basil leaves.
CHEESE PENNY APPETIZERS
~Shared by Linda H., Rosharon, TX
1 lb. shredded sharp cheddar cheese
1 pkg. dry onion soup mix
1/2 c. margarine, melted
1 c. flour
Mix all ingredients together and form into a roll. Cover and
refrigerate. Slice roll 1/4-inch thick and bake 8 minutes at
400 degrees.
Makes 70-80 "pennies".
Source: "The Family Heritage Cookbook"
BLUE CHEESE AND RED ONION JAM CRESCENT
THUMBPRINTS
~Shared by Linda H., Rosharon, TX
Take pinwheel appetizers a step further when you add a savory
topping.
32 appetizers
1 package (3 oz) cream cheese, softened
½ cup crumbled Gorgonzola cheese (2 oz)*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup Fisher® Chef's Naturals® Chopped Pecans
1 teaspoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
¼ cup SMUCKER'S® Apricot Preserves
1/8 to 1/4 teaspoon dried thyme leaves
Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola
cheese with fork until blended.
If using crescent rolls: Unroll dough; separate into 2 rectangles, each
about 11 inches long. Place 1 rectangle on cutting board; press
perforations together to seal. If using dough sheet: Unroll dough; cut
lengthwise into 2 rectangles, each about 11 inches long. Place 1
rectangle on cutting board.
Spread half of the cheese mixture over dough to within 1/2 inch of long
sides; sprinkle half of the pecans evenly over cheese. Starting at 1
long side, roll up; press seam to seal. Cut roll into 16 (about
3/4-inch) slices with serrated knife; place cut sides down on ungreased
large cookie sheet. Repeat with remaining dough, cheese and pecans.
Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch
nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5
minutes, stirring frequently, until soft and lightly brown. Remove from
heat. Stir in vinegar, preserves (breaking up large pieces of fruit if
necessary) and thyme; set aside.
After removing rolls from oven, immediately press back of a teaspoon
into center of each roll to make small indentation. Spoon slightly less
than 1/2 teaspoon onion jam into each indentation. Remove from cookie
sheet. Serve warm.
Source: Bake-Off® Contest 43, 2008, Pillsbury
CHEESE YUMMIES
~Shared by Linda H., Rosharon, TX
2 cup shredded Cheddar cheese
1 stick butter, softened
1 cup flour, sifted
1 cup toasted rice cereal (like Rice Chex)
Preheat oven to 350.
Mix cheese and butter together (Can use an electric mixer). Add in
flour until well mixed. Mix in the toasted rice cereal (not crushed,
just crush a little with hands. Roll into walnut-sized balls. Place on
cookie sheet lined with parchment paper and then press with a fork to
flatten some. Bake for 15 minutes, cool and serve.
Makes about 3 dozen
SWEET ONION DIP
TNT
~Shared by Linda H., Rosharon, TX
Ingredients:
2 cup chopped sweet onion
2-cup mayo
2 cup shredded Jarlsberg cheese
To prepare:
Mix all. Bake in shallow bowl. Heat until browned @
350 degrees.
PEAR AND GORGONZOLA CHEESE PIZZA
~Shared by Linda H., Rosharon, TX
1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 Tbsp. chopped fresh chives
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone
cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and
Gorgonzola cheese.
Bake in the preheated oven for 8 to 10 minutes or until cheese is
melted and crust is lightly browned. Remove from heat. Top with chives
and slice to serve.
TEAXS FIRECRACKERS
~Shared by Linda H., Rosharon, TX
2 (22-oz.) jars pepperoncini salad peppers, drained*
6 oz. Pepper Jack
1 (6-oz.) skinned and boned chicken breast, cooked and cut into 24
pieces
24 sheets frozen phyllo pastry, thawed and cut into 24 (12x3x3-in.)
rectangles
Butter-flavored cooking spray
48 fresh long chives (optional)**
Select 24 (2-inch-long) salad peppers; set others aside for garnish.
Remove and discard stems and seeds from peppers; drain thoroughly on
paper towels. Stuff each pepper with 1 piece Monterey Jack cheese and 1
piece chicken; set aside.
Spray both side of 4 phyllo sheets with cooking spray; stack.
Cut stacked phyllo in half lengthwise and then crosswise.
Place 1 pepper on each phyllo stack, at one long end. Starting with
long end, roll phyllo around pepper. Twist ends to seal. Place on a
baking sheet. Repeat with remaining phyllo and stuffed peppers.
Bake at 375° for 20 minutes or until golden brown. Tie twisted ends of
pastry with chives, if desired. Serve immediately.
Yield: 2 dozen.
*24 (2-inch) banana peppers may be substituted for pepperoncini salad
peppers. Roast peppers at 400° until charred (about 12
minutes). Cool completely; remove and discard stems and
seeds.
**You may slice the green portion of green onions lengthwise and
substitute for chives.
Note: Unbaked Texas Firecrackers may be frozen in an airtight
container for up to 3 months. To serve, bake as directed, and tie with
chives, if desired.
SANDY'S STUFFING BALLS
~Shared by Linda H., Rosharon, TX
¾ cup water
1/3-cup butter, melted
1 cup shredded cheese*
1 pkg (any flavor) Stuffing Mix (box)
1 egg, beaten
Preheat oven to 350, in large bowl blend together egg, butter and
water. Stir in stuffing crumbs and sauce mix packet, and
cheese until well blended.
Press and shape in to 1-inch balls, place on greased baking sheets and
bake 12 minutes or until golden brown. Serve warm.
Makes about 12 doz. May be baked ahead, refrigerated or
frozen - reheat to serve.
*Swiss cheese works well with the Chicken Flavor And Cheddar works well
with the Herb Flavor.
CHEDDAR-ONION BUNDT
~Shared by Linda H., Rosharon, TX
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1/4 cup butter or margarine melted
1/2 package dry onion soup mix
1 1/2 cups grated sharp cheddar cheese
Sauté onions in 2 tablespoons of butter until onions are clear, but not
brown. Add 1/4 cup butter and onion soup mix. Spray bundt pan with
non-stick cooking spray. Cut rolls in half and dip in soup mixture.
Layer in bundt pan, alternating with cheddar cheese. Continue dipping
and layering until all the rolls are in the bundt pan. Cover with
sprayed plastic wrap.
Let rise until double in size or until rolls reach the top of the pan.
Do not over rise. Remove wrap and bake at 350°F 30-35 minutes or until
golden brown. Cover with foil last 15 minutes of baking. Do not under
bake. Remove from pan and immediately invert onto serving platter.
Servings 24, Per Serving 2 pieces
BUFFALO CHICKEN CHILI MAC
~Shared by Linda H., Rosharon, TX
Serves 6
Salt
2 tablespoons extra virgin olive oil (EVOO)
2 pounds boneless, skinless chicken breasts (about 4-6, depending on
size), cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 can crushed tomatoes (15 ounces)
1 pound whole wheat elbow macaroni
1/2 cup pepper Jack cheese (or plain Monterrey Jack)
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced
Pre-heat the broiler.
Place a large pot of salted water over high heat and bring it up to a
boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add two turns of the pan of
EVOO, about 2 tablespoons. Add the chicken bits and brown them, about
5-6 minutes. Tip: To make cutting the chicken easier, place it into the
freezer for about 15 minutes until it firms up slightly but isn’t
frozen through. This will let you cut it up quickly into small pieces.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt
and freshly ground black pepper to the chicken. Cook the veggies,
stirring frequently, until tender, 3-4 minutes. Add the chicken stock
and scrape up any brown bits from the bottom of the pot. Add the hot
sauce and crushed tomatoes and bring up to a bubble. Simmer the chili
for 8-10 minutes to let the flavors come together and thicken it
slightly.
While the chili is simmering, toss the pasta into the boiling salted
water and cook until al dente, according to package directions. Once
cooked, drain the pasta and toss it into the chili, then transfer
everything to a casserole dish. Sprinkle the cheeses evenly over the
top and place it under the broiler until the cheeses have melted and
the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top. Serve and watch this one
disappear in no time! Source:Rachael Ray
CHICKEN SUIZA CORN BREAD BAKE
~Shared by Linda H., Rosharon, TX
Creamy chicken in a corn-filled crust.
Corn Bread Crust:
1/2 cup margarine or butter
1 medium onion, finely chopped
1 garlic clove, minced
1 (15.25-oz.) can Whole Kernel Sweet Corn, drained
1 (15-oz.) can Cream Style Sweet Corn
1/4 teaspoon salt
2 eggs, beaten
1 (7 to 8 1/2-oz.) pkg. corn muffin mix
Topping:
2 1/2 cups cubed cooked chicken
2 tablespoons Chopped Green Chiles
1 (4-oz.) can Mushroom Pieces and Stems, drained
1 1/2 cups sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz. (2 cups) shredded Monterey Jack cheese
Heat oven to 375 F. Grease 13x9-inch (3-quart) baking dish. Melt
margarine in small skillet over medium-high heat. Add onion and garlic;
cook and stir 4 to 6 minutes or until tender, stirring occasionally.
Set aside.
In large bowl, combine corn, cream style corn, 1/4 teaspoon salt and
eggs; mix well. Add corn muffin mix; mix well. Fold in cooked onion
mixture. Pour into greased dish.
In large bowl, combine all topping ingredients except cheese; mix well.
Spoon over corn bread to within 1 inch of edges. Sprinkle with cheese.
Bake at 375 F. for 35 to 40 minutes or until edges are golden brown.
12 servings
Source: www.recipes-from-friends.com
CREAMY CRAB CASSEROLE
~Shared by Linda H., Rosharon, TX
1 (8oz.) package crab meat
8 oz. cooked sea-shell pasta
2 Tbs. butter
2 Tbs. flour
1 1/2 cups milk
1 cup cheddar cheese
4 oz. havarti cheese
1/3 cup sliced green onions
salt, pepper, paprika to taste
Cook butter, flour and milk over medium heat until thick. Stir in
cheeses and stir until melted. Mix in pasta, onions, and crab meat.
Pour into casserole dish and sprinkle with spices. Bake for 20 minutes
at 350 degrees, or until bubbly.
Source: www.recipes-from-friends.com
TEXAS SPAGHETTI CASSEROLE
~Shared by Linda H., Rosharon, TX
1 lb. ground meat
spaghetti for 4 (cooked)
1 med. onion, chopped
1 10 oz. jar con queso cheese dip
2 oz. Velveeta
1 16 Oz. can tomatoes
1 10 oz. can Rotel tomatoes
Brown meat and onion. Drain. Mix with other ingredients. Pour into 1
1/2 quart casserole. Bake at 350 degrees 35-40 minutes. Allow to sit 15
minutes before serving.
SEASHELL HOT DOG BAKE
~Shared by Linda H., Rosharon, TX
8 oz. dry medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
1. Preheat oven to 350 degrees F. Prepare macaroni according to package
directions; drain and set aside.
2. In a large skillet cook onion and garlic in hot butter over medium
heat until nearly tender. Stir in frankfurters and cook until lightly
browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to
boiling. Remove from heat. Stir in sour cream and half of the cheeses.
Stir mixture into the drained pasta. Spoon into a 2-quart casserole.
3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle
with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese
melts. Makes 6 servings
Source: www.bhg.com/recipes
SWISS CHICKEN CASSEROLE
~Shared by Linda H., Rosharon, TX
6 Boneless Skinless Chicken -Breast Halves
1 Can Cream Of Chicken Soup
1 Soup Can Water
1 Pkg Swiss Cheese
1/2 Stick Butter
1 Pkg Bread Crumbs; coarse
Cut the chicken into bite-sized pieces and place in the bottom of a
casserole dish. In a small bowl, mix soup and water then pour
over chicken. Put a layer of Swiss cheese over this. Melt
butter and add enough bread crumbs to take up the butter.
Sprinkle bread crumbs/butter over the cheese. Bake, covered
with foil, in a 375F oven for 35-45 minutes until nicely browned and
bubbly.
CAULIFLOWER AND PORK CHOP CASSEROLE
~Shared by Linda H., Rosharon, TX
Use sweet and crunchy cauliflower as a main ingredient when making this
casserole with Velveeta cheese and pork chops.
2 heads cauliflower
1/2 stick butter
4 stalks celery
Soy sauce to taste (optional)
1 large onion
1/4 lb. Velveeta cheese, grated (optional)
8 thin pork chops
Wash and slice cauliflower. Chop celery and onion. Cook with
cauliflower until tender. Cut pork chops into bite-size
pieces. Brown in butter, cooking slowly until done.
Add pork to vegetables and simmer for about 20 minutes.
Sprinkle cheese or soy sauce over top and enjoy.
Makes 8 servings
MEXICAN CORN
~Shared by Linda H., Rosharon, TX
1 c. DRY macaroni
1 – 15 oz can whole kernel corn
1 15 oz can creamed corn
½ c. melted butter
½ C chopped onions
1 can Rotel tomatoes
1 C. grated Velveeta cheese
Mix all together. (DO NOT Cook the macaroni) Pour
into a 9x13 pan. Bake uncovered for 30 min and covered for 30
minutes at 350 degrees.
This makes a 2 quart casserole. I am always tempted to double
it but don’t unless you are expecting 15 or more very hungry people.
Source: The Houston Post around 1990
TUNA TATERS
~Shared by Linda H., Rosharon, TX
This is my nephew's favorite. I made it up!
2-3 lbs Mashed potatoes
2-7 oz cans water packed tuna
Cream or milk to make the mashed potatoes smooth (can use broth)
1 – 1 1/2 c. Mayo
1 ½ c. Swiss cheese, grated
1 bunch of chives or green onions, chopped
Chopped parsley, optional
Boil the potatoes until fork tender, Beat with the milk and 1
c of mayo until smooth. Stir in the tuna and 1 c. of the
cheese. Place in greased oven casserole dish. Mix ½
c cheese and ½ c. Mayo. Spread on top of casserole and heat
at 350 degrees until topping is browned and puffy and potatoes are
heated through. Can stir in thawed frozen peas before baking.
WHITE RANCH MACARONI
~Shared by Linda H., Rosharon, TX
Linda’s Adaptation of the Hidden Valley Ranch recipe.
3 cups uncooked gemelli, rotini or cellentani s noodles*
1 small pkg frozen broccoli florets
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded Muenster cheese or part Muenster and
part Cheddar
½ pkg Real Bacon pieces
1/2 cup unseasoned dry breadcrumbs
½ cup French Fried Onions
2 tablespoons butter,
Preheat oven to 350° Fahrenheit.
Bring broccoli to boil iin water for pasta. Add pasta and
cook according to package directions; rinse and drain.
Combine evaporated milk, Hidden Valley Garlic Ranch, bacon and eggs in
medium bowl. Stir in shredded cheese. Add cooked pasta; mix well.
Spoon pasta mixture into sprayed 1 1/2 quart casserole.
Combine breadcrumbs, fried onions and butter in food processor.
Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated
through.
Serves: 6
*Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew
MI CASA CASSOULET WITH ADOBE TWISTS
~Shared by Linda H., Rosharon, TX
A fiesta for your tastebuds. (Also known as Camp Cook's
Casserole) Complete the meal with a green salad.
1 1/4 pounds lean ground beef or 1 pound fully cooked ground beef
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 tablespoons fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11 1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water
Saute beef and onion in a large skillet over medium heat until beef is
no longer pink and onions are limp, stirring to break up ground beef
into medium sized crumbles. Drain off drippings.
If using fully cooked ground beef, saute onion until limp, add beef and
stir until warm. Proceed as directed below.
Open can of tomatoes and discard 2 tablespoons of the liquid.
Add taco seasoning mix, tomatoes with remaining liquid, beans, olives
and chopped parsley to meat and onion mixture. Mix lightly.
Spoon mixture into 9x12-inch baking dish. Sprinkle with
cheese Divide cornbread twists and press each piece
to 10 inches. Twist strips while shaping in lattice pattern over
mixture. Press each strip to side of dish making sure they adhere to
sides of the dish.
Brush twists with mixture of egg and water. Bake at 350ºF for
15 minutes or until lightly browned.
Serves 4 to 6.
Source: Texas Beef Council and Beef It's Whats For Dinner.
GRITS FOR BRUNCH WITH SPINACH AND CHEESE
~Shared by Linda H., Rosharon, TX
1 cup quick-cooking corn grits
4 cups water
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, drained
1 box (9 oz) Green Giant® frozen spinach, thawed
1 package (1.25 oz) Old El Paso® taco seasoning mix
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups shredded Cheddar cheese (8 oz)
Heat oven to 350°F. Cook grits in water as directed on package.
In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits
and remaining ingredients except 1 cup of the cheese. Sprinkle with
remaining 1 cup cheese.
Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Source: Pillsbury
CREAMY CHEESY GRITS
~Shared by Linda H., Rosharon, TX
32 oz. chicken broth, undiluted
½ cup whipping cream
1 cup uncooked quick cooking grits
2 cups (8 oz.) shredded sharp cheddar cheese
Combine chicken broth and whipping cream in a large saucepan and bring
to a boil. Stir in grits, and return to boil.
Cover, reduce heat, and simmer 5 to 7 minutes. Stir in
cheese. Cool 10 minutes.
Makes 5 3/4 cups. Serves a crowd.
SAUSAGE AND CHEESE GRITS CASSEROLE
~Shared by Linda H., Rosharon, TX
Makes: 6 servings
1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
Heat oven to 350°F. Spray shallow 3-quart casserole with cooking
spray. In 10-inch skillet, cook sausage over medium
heat 7 to 9 minutes, stirring occasionally, until no longer pink;
drain.
Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly
stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring
occasionally; remove from heat. Stir in 1 cup of the cheese and the
butter until melted. Stir in eggs, milk and sausage.
Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup
cheese Bake casserole uncovered 25 to 30 minutes or
until center is set. Cool 10 minutes before serving.
Source: A Real American Breakfast by Cheryl Alters Jamison and Bill
Jamison
MEXICAN SPINACH CASSEROLE
~Shared by Linda H., Rosharon, TX
1 (10-oz.) pkg. Green Giant® Frozen Creamed Spinach
1 (7-oz.) pkg. (3 1/2 cups) uncooked elbow macaroni
1 (10-oz.) can tomatoes with chilies, un-drained
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Cheddar cheese
Heat oven to 350°F. Prepare spinach and cook macaroni as directed on
packages.
In ungreased 2-quart ovenproof casserole, combine cooked spinach,
cooked macaroni, tomatoes with chilies, sour cream and half of the
cheese; mix well. Top with remaining cheese.
Bake at 350°F. for 20 minutes or until thoroughly heated and cheese is
melted.
6 servings
BUFFALO CHICKEN SOUP
~Shared by Linda H., Rosharon, TX
Makes: 6 servings
1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, and coarsely
shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth (or boil the chicken bones
to make stock)
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1-1/4 cups crumbled blue cheese (5 oz.)
½ cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)
In 4-quart Dutch oven melt butter over medium heat. Add celery and
onion; cook and stir until onion is tender. Stir in broth, milk, and
the 1 teaspoon hot pepper sauce.
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan,
and flour. Add gradually to soup, stirring after each addition just
until melted. Stir in three-fourths of the shredded chicken; heat
through. Top with remaining chicken, blue cheese, and hot sauce. Makes
6 servings.
Source: BHG.com
RED ROCK'S CREAMY PEAR AND BLUE CHEESE SOUP
~Shared by Linda H., Rosharon, TX
12 ounces butter
1 large yellow onion, diced
6 very ripe pears, diced
1 cup brown sugar
1 tablespoon ground cinnamon
Juice of one lemon
1/4 teaspoon white pepper
1 1/2 teaspoons nutmeg
6 cups water
1 1/2 pounds cream cheese, softened
1 cup heavy cream
1 cup blue cheese crumbles, plus additional for garnish
Place butter in a saucepan over high heat. When butter is completely
melted and starts to brown, add onion and brown sugar. Cook for 10
minutes.
Add pears and cook 5 minutes. Add water, cinnamon, nutmeg, white pepper
and lemon juice. Bring to a simmer over medium heat. Simmer 10 minutes.
Remove from heat and add cream cheese. With a regular blender or
hand-held immersion blender purée until smooth. Return to heat and stir
in heavy cream and blue cheese crumbles. Garnish with blue cheese, if
desired, and serve immediately.
Source: Chef Victor Durrant, Red Rock Junction, Park City
STRAWBERRY AND FETA SALAD
~Shared by Linda H., Rosharon, TX
Yields: 10 servings
"A lively mixture of lettuce, strawberries, almonds, and feta is tossed
with a tangy oil and vinegar dressing!"
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar 2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey,
Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and
vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce,
strawberries, and feta cheese. Cover with the dressing mixture, and
toss to serve.
Source: Allrecipes.com
BLUE CHEESE, WALNUT AND APPLE SLAW
~Shared by Linda H., Rosharon, TX
Cole slaw doesn't get any easier than this! This recipe is originally
from Anne Byrn (The Dinner Doctor) but I found it in the Chicago
Tribune.
6-8 servings
1/2 cup walnut pieces
1 medium apple, peeled and cored
1/2 cup bottled ranch salad dressing
1/3 cup pre-crumbled blue cheese
1 (16 ounce) bag coleslaw mix
Black pepper
Place walnut pieces on a rimmed baking sheet and bake them in a
pre-heated 350° oven until they begin to darken, 5-7 minutes (watch
carefully).
Meanwhile, coarsely grate apple on a grater, using the larger holes.
You should have about 1 cup.
Place ranch dressing and blue cheese in a large serving bowl. Stir to
combine and mash the blue cheese a bit to incorporate it into the
dressing. Add coleslaw mix and grated apple and stir to coat well with
the dressing. Season with black pepper to taste. Just before serving,
sprinkle the toasted walnuts on top of the slaw.
Source: Recipzaar
BLUE CHEESE BREAD SALAD
~Shared by Linda H., Rosharon, TX
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking
sheet and bake for 15 minutes. Remove from oven and let cool for 15
minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion,
tomatoes and vinaigrette dressing. Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on
top of the leaf and sprinkle with remaining blue cheese. Repeat the
procedure with remaining lettuce leaves.
Serves 6.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.
Source: www.razzledazzlerecipes.com
INSIDE-OUT CHEESEBURGERS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
¼ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 ½ teaspoons paprika
¼ teaspoon freshly ground pepper
Instructions
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl,
preferably with your hands, without overworking. Shape into 8 thin,
4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each
of 4 patties, leaving a 1/2-inch border. Cover each with one of the
remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed
patties over medium-high heat, about 4 minutes per side for
medium-well. (Be sure not to press the burgers as they cook or they?ll
split open and the cheese will ooze out.) To broil: Cover a broiler pan
with foil and coat with cooking spray. Broil the stuffed patties in the
upper third of the oven, about 4 minutes per side for medium-well. In
either case, let the burgers stand for 5 minutes before serving.
Tips
To oil a grill rack: Oil a folded paper towel, hold it with tongs and
rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition Information
Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg
cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15%
dv).
HERBED YOGURT CHEESE
~Shared by Jim D., WA
Makes 2 cups
Ingredients
2 cups yogurt cheese (see Tip)
2 scallions, trimmed and minced
2 tablespoons chopped fresh parsley plus additional leaves for garnish
1 tablespoon chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
Blend together yogurt cheese, scallions, parsley, basil, garlic, salt
and pepper with a wooden spoon in a medium bowl. Garnish with parsley
leaves and serve.
Tips
Cover and refrigerate for up to 2 days.
Tip: To make 2 cups of yogurt cheese, line a colander with a large
cotton towel or double thickness of cheesecloth, and place the colander
in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer
the colander to a bowl. Cover with plastic wrap and refrigerate for 24
hours or overnight. Gathering the edges of the towel together, gently
squeeze out any remaining liquid. Transfer the yogurt cheese to a
separate container. Refrigerate until ready to use. Keeps 1 week.
Nutrition Information
Per tablespoon: 20 calories; 0 g fat (0 g sat, 0 g mono); 1 mg
cholesterol; 4 g carbohydrate; 2 g protein; 0 g fiber; 62 mg sodium; 6
mg potassium.
0 Carbohydrate Servings
HAM-&-CHEESE-STUFFED CHICKEN BREASTS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
¼ cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 ¼ pounds total)
1 egg white
½ cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Instructions
1. Preheat oven to 400°F. Use a baking sheet with sides and lightly
coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast
half, nearly through to the opposite side. Open up the breast and place
one-fourth of the filling in the center. Close the breast over the
filling, pressing the edges firmly together to seal. Repeat with the
remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place
breadcrumbs in a shallow glass dish. Hold each chicken breast half
together and dip in egg white, then dredge in breadcrumbs. (Discard
leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken breasts; cook until browned on one side, about 2 minutes. Place
the chicken, browned-side up, on the prepared baking sheet. Bake until
the chicken is no longer pink in the center or until an instant-read
thermometer registers 170°F, about 20 minutes.
Nutrition Information
Per serving: 236 calories; 7 g fat (2 g sat, 3 g mono); 74 mg
cholesterol; 10 g carbohydrate; 31 g protein; 1 g fiber; 287 mg sodium;
347 mg potassium.
Nutrition Bonus: Selenium 38% daily value).
1/2 Carbohydrate Serving
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICHES
~Shared by Jim D., WA
Makes 4 sandwiches
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
½ teaspoon freshly ground pepper
1 tablespoon all-purpose flour
¼ cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted
Instructions
1. Heat oil in a large nonstick skillet over medium-high heat. Add
onion and cook, stirring often, until soft and beginning to brown, 2 to
3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook,
stirring often, until the vegetables are wilted and soft, about 7
minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to
coat. Stir in broth and soy sauce; bring to a simmer. Remove from the
heat, lay cheese slices on top of the vegetables, cover and let stand
until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the
melted cheese layer on top. Scoop a portion onto each toasted bun and
serve immediately.
Tips
The dark gills found on the underside of a portobello are edible, but
if you like you can scrape them off with a spoon.
Nutrition Information
Per serving: 268 calories; 10 g fat (4 g sat, 4 g mono); 15 mg
cholesterol; 35 g carbohydrate; 13 g protein; 7 g fiber; 561 mg sodium;
707 mg potassium.
Nutrition bonus: Vitamin C (140% daily value), Selenium (49% dv),
Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium
(16% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat
SOUTHWESTERN CHEESE PANINI
~Shared by Jim D., WA
Makes 4 servings
Ingredients
4 ounces shredded sharp Cheddar cheese
1 cup shredded zucchini
½ cup shredded carrot
¼ cup finely chopped red onion
¼ cup prepared salsa
1 tablespoon chopped pickled jalapeño pepper (optional)
8 slices whole-wheat bread
2 teaspoons canola oil
Instructions
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by
the stove.
2. Combine Cheddar, zucchini, carrot, onion, salsa and jalapeño (if
using) in a medium bowl. Divide among 4 slices of bread and top with
the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium
heat. Place 2 panini in the pan. Place the medium skillet on top of the
panini, then weigh it down with the cans. Cook the panini until golden
on one side, about 2 minutes. Reduce the heat to medium-low, flip the
panini, replace the top skillet and cans, and cook until the second
side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil
and the remaining panini.
Nutrition Information
Per serving: 331 calories; 14 g fat (5 g sat, 2 g mono); 30 mg
cholesterol; 37 g carbohydrate; 16 g protein; 5 g fiber; 523 mg sodium;
163 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Calcium (30% dv), Vitamin
C (20% dv), Iron (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 vegetable, 1 high-fat meat
LIGHT CHEESE SAUCE
~Shared by Jim D., WA
Makes 1 1/4 cups
Ingredients
5 teaspoons all-purpose flour
1 ¼ cups nonfat milk, divided
2/3 cup grated sharp Cheddar cheese
1 teaspoon dry mustard
½ teaspoon sweet paprika
Cayenne pepper to taste (optional)
¼ teaspoon salt
Instructions
Whisk flour with 1/4 cup milk in a small bowl until smooth. Heat the
remaining milk in a small saucepan over medium-low heat until steaming.
Add the flour mixture and cook, whisking constantly, until the sauce
bubbles and thickens, about 4 minutes. Remove from the heat; stir in
Cheddar, dry mustard, paprika, cayenne (if using) and salt.
Tips
Cover and refrigerate for up to 2 days. Reheat before serving.
Nutrition Information
Per tablespoon: 23 calories; 1 g fat (1 g sat, 0 g mono); 4 mg
cholesterol; 1 g carbohydrate; 2 g protein; 0 g fiber; 61 mg sodium; 26
mg potassium.
0 Carbohydrate Servings
Exchanges: 1 fat
FAJITAS WITH ROQUEFORT
~Shared by Jim D., WA
Active Time: 20 Minutes
Total Time: 25 Minutes
Serves 4
Fajitas get a jolt of flavor when crumbled Roquefort replaces shredded
cheddar or jack. You can roll the steak, onions, peppers, and cheese in
the tortillas before serving, or put all the ingredients on the table
and let people prepare their own.
INGREDIENTS
8 6-inch flour or corn tortillas
3 tablespoons cooking oil
2 onions, cut into thin slices
2 green bell peppers, cut into thin strips
1 teaspoon salt
1 1/4 pounds skirt steak, cut into 2 pieces
1/4 teaspoon fresh-ground black pepper
1/4 pound Roquefort cheese or other blue cheese, crumbled (about 1 cup)
DIRECTIONS
Heat the oven to 350 degrees F.
Stack the tortillas and wrap them in aluminum foil. Warm in the oven
for about 15 minutes.
In a large frying pan, heat 2 tablespoons of the oil over moderately
high heat. Add the onions, peppers, and 1/2 teaspoon of the salt and
cook, stirring occasionally, until browned, about 10 minutes. Set aside.
Light the grill or heat the broiler. Coat the steaks with the remaining
1 tablespoon oil. Sprinkle with the remaining 1/2 teaspoon salt and the
black pepper. Grill or broil the steaks for 3 minutes. Turn the meat
and cook to your taste, 2 to 3 minutes longer for medium rare. Let rest
in a warm spot for 5 minutes. Cut the steaks diagonally across the
grain into thin slices.
Roll the steak slices, onions and peppers, and Roquefort in the warm
tortillas.
VARIATION:
For a new-style Philly cheese steak, use the same filling, but put it
in crusty rolls.
WINE RECOMMENDATION: Fajitas and merlot go together like chips and
salsa. The wine's plum, chocolate, and herb flavors are a natural with
steak and peppers, while its soft, velvety texture plays counterpoint
to the fajitas' rough-hewn construction.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 837 Fat. Total: 53g Carbohydrates, Total: 50g
Cholesterol: 122mg Sodium: 1522mg Protein: 39g
Fiber: 5g % Cal. from Fat: 57% Fat, Saturated: 0g
Source: Quick from Scratch - One Dish Meals
BARBECUE PORTOBELLO QUESADILLAS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
½ cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce (see Note), minced, or ¼ teaspoon
ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
¾ cup shredded Monterey Jack cheese
Instructions
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a
medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion
and cook, stirring, until the onion and mushrooms are beginning to
brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the
barbecue sauce; stir to combine. Wipe out the pan.
3. Place tortillas on a work surface. Spread 3 tablespoons cheese on
half of each tortilla and top with one-fourth (about 1/2 cup) of the
filling. Fold tortillas in half, pressing gently to flatten.
4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas
and cook, turning once, until golden on both sides, 3 to 4 minutes
total. Transfer to a cutting board and tent with foil to keep warm.
Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each
quesadilla into wedges and serve.
Tips
Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños
packed in a flavorful sauce. Look for the small cans with the Mexican
foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in
the refrigerator or 6 months in the freezer. Ground chipotle, made from
dried smoked jalapeños, can be found in the specialty-spice section of
most supermarkets or online at penzeys.com.
Nutrition Information
Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg
cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium;
771 mg potassium.
Nutrition bonus: Potassium (22% daily value), Calcium (19% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat
meat, 1 fat
Source: FoodFit.com
CHEESE TART WITH POBLANO CHILE CRUST
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 55 Minutes
Serve 8
This Mexican version of a quiche takes advantage of the affinity
between cheese and poblano chiles. Since the chiles take the place of a
pastry crust, the dish is also lighter than a traditional cheese tart.
INGREDIENTS
1 tablespoon butter
8-10 large poblano chiles, roasted
1/2 cup heavy cream
1 1/2 tablespoons shredded onion
1 clove garlic, minced
1/2 teaspoon salt
3 1/2 oz Chihuahua, Monterey Jack, or any mild white Cheddar cheese,
shredded
5 eggs, beaten
DIRECTIONS
Preheat the oven to 350 degrees F.
Butter a 9-inch pie plate. Halve the chiles lengthwise, stem to tip,
then completely line the sides and bottom of the dish with them,
placing the wider stem ends toward the outside edge of the plate and
overlapping the pieces slightly. Cut any remaining chiles into wide
strips and use to fill any spaces in the "crust" so the filling won't
leak.
In a bowl, mix together the cream, onion, garlic, salt, and cheese. Add
the eggs. Mix to combine, and pour over the chile crust.
Cover the outside edge of the chile crust with a strip of aluminum
foil. Bake for approximately 40 minutes, or until firm and lightly
browned.
Remove from the oven and cut off any burned edges with scissors. Slice,
and serve hot or at room temperature.
Source: The Mexican Gourmet
BRIE & CRAB STUFFED MUSHROOMS
~Shared by Jim D., WA
6 servings
INGREDIENTS
18 large mushrooms, stems removed & chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
4 ounces jumbo lump crabmeat
1 tablespoon mayonnaise
3 ounces Brie, cut in 18 pieces
DIRECTIONS
Heat oven to 350 degrees F.
Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie
sheet. Brush caps with some of the butter and sprinkle with garlic salt.
In a skillet, saute the mushroom stems, onion and Worcestershire sauce
using the remaining butter. In a bowl, mix crabmeat and mayonnaise.
Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
Bake for 10 minutes or until mushrooms are tender and cheese is melted.
Source: www.BnBFinder.com,
Rocky Mountain Lodge & Cabins, CO
BROCCOLI AND CHEESE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10-12 oz) box chopped of broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese
Instructions:
Boil 4 cups of water and dissolve bouillon in it.
Add the vegetables and cook over low heat until potatoes are soft.
Add the cheese and cook until melted.
OUTDOOR GRILLED CHEESE SANDWICH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Prep: 40 min's
Cook: 20 min's
Ready in: 1 hr.
Ingredients
SANDWICH
1 loaf ciabatta (about 12 inches long by 4 1/2 inches wide)
olive oil (for brushing)
salt and freshly ground black pepper
1 large clove garlic
3 tablespoons Dijon mustard
1 cup Nectarine Chutney (recipe follows)
1 8-ounce piece Gruyere cheese (rind trimmed - cheese grated - about 2
cups)
1 4-ounce wedge St. Andre cheese (rind trimmed)
1 cup baby arugula
NECTARINE CHUTNEY
2 teaspoons canola oil
1 teaspoon yellow mustard seeds
1 small white onion (finely diced)
2/3 cup sugar
1/3 cup white wine vinegar
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon dried red pepper flakes
4 whole firm but ripe nectarines (about 1 1/2 pounds total - pitted -
cut into about 1-inch pieces)
1/2 teaspoon salt
FOR SANDWICH
Preheat the barbecue for medium heat. Using a large serrated knife cut
the ciabatta horizontally in half leaving one long side attached if
possible.
Lightly brush the cut sides of the ciabatta with olive oil and season
lightly with salt and pepper.
Rub the cut sides of the ciabatta with the garlic clove.
Place the ciabatta oiled side down on the grill and cook until just
barely golden brown rotating but not turning over to toast evenly about
3 minutes.
Remove the ciabatta from the grill and reduce the heat of one burner to
low. Spread the toasted side of the bottom ciabatta piece with the
mustard.
Spoon the chutney over the other toasted side.
Scatter half of the Gruyère cheese evenly over the mustard. Tear off
pieces of the St. Andre cheese and scatter it over the Gruyère. Then
scatter the remaining Gruyère cheese over.
Cover with the top half of the ciabatta chutney side down and press
firmly to hold the sandwich together. Lightly brush the sandwich with
oil.
Place the sandwich on the grill over the burner on low heat. Close the
hood and grill until the cheese melts and the bread is golden brown
rotating the sandwich as needed to brown evenly about 8 minutes per
side.
Transfer the sandwich to a cutting board. Open the sandwich and scatter
the arugula over the cheese. Close the sandwich.
Using the serrated knife cut the sandwich into 8 pieces and serve.
FOR NECTARINE CHUTNEY
Heat the oil in heavy large saucepan over medium heat. Add the mustard
seeds and sauté until they begin to pop about 30 seconds. Add the onion
and sauté until tender and translucent about 4 minutes. Stir in the
sugar vinegar ginger and pepper flakes. Simmer until the sugar
dissolves. Add the nectarines and cook until the nectarines are tender
but still hold their shape and the syrup thickens slightly stirring
occasionally about 10 minutes. Stir in the salt.
MACARONI AND CHEESE WITH WISCONSIN AGED
CHEDDAR AND ASIAGO
By Chef Gregg Wangard, Marisol Restaurant, Pismo Beach, CA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
1 pound elbow macaroni
Butter
Kosher salt
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Asiago cheese, shredded
1 1/2 cups milk
1 1/2 cups heavy cream
Directions:
Preheat oven to 375°F. Bring a large pot of water to a rolling boil.
Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing
with cold water.
Butter an 8 x 11-inch baking dish. Spread 1/3 of the macaroni over the
bottom. Season with salt and pepper. Combine cheeses in a bowl and
sprinkle 1/3 of the cheeses over the macaroni. Continue with 2
additional layers of macaroni and cheeses. Combine milk and cream and
slowly pour over macaroni. Cover tightly with foil and bake 45 minutes.
Remove foil and continue baking until top browns a bit, 5 to 7 minutes.
Remove from oven and let rest 15 minutes. Serve hot.
Source: Wisconsin Milk Marketing Board
BISCOTTI-WISCONSIN MASCARPONE PARFAIT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
1/2 pound Wisconsin Mascarpone
1 egg, preferably pasteurized
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried
Directions:
Break the biscotti into small pieces or pulse in food processor until
roughly crumbled. Combine with espresso in small bowl and set aside.
Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until
blended with electric mixer. Do not over mix. In another bowl, whip the
cream. Gently fold cream into Mascarpone mixture.
In each of 6 clear, stemmed sherbet or wine glasses, layer some of the
biscotti mixture, some of the berries and some of the Mascarpone
mixture. Repeat layers. Top each with a raspberry. Refrigerate until
serving time.
Source: Wisconsin Milk Marketing Board
CRISPY WISCONSIN MASCARPONE RIGATONI
By Chef Jasper Mirabile, Jr.
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone
1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese
1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated
2 tablespoons fresh mint leaves, finely chopped
1/2 teaspoon cocoa powder
3 eggs
2 tablespoons water
1 pound rigatoni pasta, cooked al dente
2 cups fine breadcrumbs
Olive oil for frying
2 cups marinara sauce
Fresh basil leaves, finely chopped
1/2 pound Wisconsin Provolone Cheese, shaved
Directions:
In medium mixing bowl, whisk together the Mascarpone, Ricotta, Romano,
mint and cocoa. Refrigerate for one hour.
Preheat oven to 400ºF. In medium bowl, beat eggs and water together.
Dip rigatoni in egg mixture and roll in breadcrumbs; being sure to coat
ends well.
Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over
medium heat. Fry rigatoni until crisp on each side, about 1 minute.
Remove and drain on paper towels.
Pipe refrigerated cheese filling into fried rigatoni and place in
baking pan; bake for 5 minutes. Meanwhile, heat marinara sauce. Place a
dollop of sauce on small plate and place 5 stuffed rigatoni on top at
various angles. Garnish with fresh basil. Sprinkle with shaved
Provolone cheese.
Source: Wisconsin Milk Marketing Board
BITTERSWEET CHOCOLATE TRUFFLES WITH
WISCONSIN PARMESAN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
15 ounces bittersweet chocolate, divided
1 1/4 cup whipping cream
1 tablespoon unsalted butter
1/3 cup Wisconsin Parmesan, finely grated
Directions:
Chop the chocolate into small pieces. Place 9 ounces of the chocolate
in a large bowl. Set remainder aside.
In a small saucepan, heat the cream, butter and Parmesan just until
small bubbles start to form on rim. Pour over the 9 ounces of the
chocolate. Stir until chocolate melts. Cover tightly and refrigerate
until firm.
Working quickly, roll chilled chocolate mixture with your hands into
1-inch balls and place on parchment or waxed paper.
Bring 1-2 inches of water to a simmer in a saucepan. Place remaining
chocolate in a heat-proof bowl (metal) over water. Stir, until
chocolate melts. Remove bowl from pan. Roll the truffles in the melted
chocolate, smoothly covering surface and place on parchment or waxed
paper. Chill at least one hour—or up to a week. Bring to room
temperature just before serving. Refrigerate any remaining truffles.
Option: Roll the truffle balls in 1 cup unsweetened cocoa powder or
finely ground pecans in place of or in additional to the chocolate
coating.
Source: Wisconsin Milk Marketing Board
WISCONSIN PROVOLONE CHICKEN ITALIANO
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
6 boneless, skinless chicken breast halves, (2 pounds)
2 tablespoons butter
1/4 cup lemon juice
1/4 cup (1 ounce) Wisconsin Parmesan cheese, grated
2 cups (8 ounces) Wisconsin Provolone cheese, shredded, divided
1/4 cup pine nuts
Small bunch of fresh basil leaves
1 jar (12 ounces) roasted red peppers, drained and divided
Directions:
Preheat oven to 400º. In a shallow bowl, combine flour, salt and
pepper. Place chicken breasts between two sheets of waxed paper and
flatten to 1/2-inch thickness. Dredge each breast in flour mixture.
Melt butter over medium-high heat. Brown chicken, turning occasionally,
until fully cooked, 4 to 6 minutes. Add additional butter, if
necessary. Place chicken in a single layer in a 3 quart rectangular
baking dish. Drizzle chicken with lemon juice.
In a small bowl combine Wisconsin Parmesan cheese, 1 1/2 cups Wisconsin
Provolone cheese and pine nuts; set aside. Cover each breast with a
layer of basil leaves. Divide cheese mixture among breasts; cover with
roasted red pepper halves. Sprinkle with remaining Provolone cheese.
Bake for 10 to 20 minutes, until breasts are cooked through and cheese
is melted.
Source: Wisconsin Milk Marketing Board
PROSCUITTO PANINI WITH WISCONSIN MOZZARELLA
AND WHITE BEAN
PUREE
By Chef Seth Bixby Daugherty
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
2 cups white beans that have been cooked very soft, plus 1 to 2
tablespoons cooking liquid
1 tablespoon roasted garlic puree
Salt and pepper, to taste
1 loaf French bread, split
8 ounces Crave Brothers fresh mozzarella cheese, sliced
10 slices shaved proscuitto
3 small red bell peppers, roasted and peeled, quartered
2 Roma tomatoes, thinly sliced
10 large basil leaves
Directions:
Puree the beans and liquid, garlic, salt, and pepper in a food
processor until smooth. Microwave or heat on the stove until hot to the
touch. Liberally spread the puree on one cut side of the bread. Top
with the remaining ingredients, sprinkling the tomato layer with salt
and pepper. Slice and serve.
Source: Wisconsin Milk Marketing Board
TUSCAN ONION SOUP WITH SHAVED WISCONSIN
PARMESAN
By Chef Thomas Catherall, C.M.C.
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
3 pounds white onions (3 or 4 large)
4 medium leeks
4 ounces pancetta, in 1 piece
1/4 cup extra-virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
6 slices rustic country style bread
2 garlic cloves, peeled, halved
3 ounces Parmesan cheese, in 1 chunk
2 tablespoons fresh parsley, chopped
Directions:
Peel the onions and cut in half lengthwise. Thinly slice crosswise.
Trim the leeks and cut in half lengthwise. Slice crosswise in 1/4-inch
slices, using 3 inches of pale green. Place the leeks in cold water,
and rinse to remove the dirt. Drain. Reserve the onions and leeks.
Unroll the pancetta and dice into 1/4-inch pieces. Heat the olive oil
in a large soup pot over medium-high heat. Add the pancetta and cook
until some of the fat has been rendered, about 5 minutes. Add the
onions and leeks. Sauté for 20 minutes or until tender, stirring
occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar,
wine, salt, and pepper into the soup. Cook until thoroughly heated.
Toast the bread slices, and rub with the peeled garlic clove halves.
Spoon the soup into soup bowls. Float the bread croutons in the soup.
Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with
the chopped parsley, and serve immediately.
Source: Wisconsin Milk Marketing Board
WISCONSIN MASCARPONE AND DULCE DE LECHE
GRILLED CHEESE
SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon pure vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves
Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla
extract. Butter one side of each slice of bread. Spread Mascarpone
mixture on the non-buttered side of 4 slices of bread. Spread raspberry
preserves on the non-buttered side of the remaining 4 slices of bread.
Place one slice of bread with raspberry preserves on each
Mascarpone-topped bread slice, buttered sides out.
Place sandwiches on a preheated 12" stovetop griddle or skillet. Grill
1 to 2 minutes per side over medium high heat, or until bread is
lightly toasted. Remove and serve immediately. The sandwiches are
delicate—cut in half carefully or leave whole.
Source: Wisconsin Milk Marketing Board
WISCONSIN LIM "BURGERS" WITH SAVOY CABBAGE
By Chef Christopher Koetke
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
2 pounds ground beef
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons salt
2 teaspoons onion powder
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme powder
3 ounces Wisconsin Brick Cheese, finely diced
2 heaping cups (9 ounces) savoy cabbage, core removed, coarsely chopped
2 tablespoons butter
3/4 cup low sodium chicken broth
3 green onions, thinly sliced
6 hamburger buns
Brown mustard
8 ounces Wisconsin Limburger Cheese, cut into thin slices
Directions:
Burgers:
In medium bowl, combine beef, pepper, salt, onion powder, marjoram and
thyme; mix well. Mix in Brick Cheese. Form into 6 hamburger patties,
about 1/2-inch thick. Set aside.
Cabbage:
In medium sauté pan, sauté cabbage in butter over medium heat until it
starts to wilt. Add broth; continue cooking until cabbage is soft. Stir
in green onions; cook 1 minute. Remove from heat. (This can be done in
advance, stored in refrigerator and reheated when needed.)
Final Preparation:
Grill burgers over high heat 8 to 10 minutes, turning once, or until
internal temperature is 165°F. Spread both sides of buns with mustard.
Place burger on each bun and top with Limburger Cheese. Spoon cabbage
over cheese. Place bun top over cabbage.
Source: Wisconsin Milk Marketing Board
PASTRAMI CHEESESTEAK WITH PIQUANTE PEPPERS,
CARAMELIZED ONIONS
AND WISCONSIN ROTH KASE FONTIAGO
By Chef Matthew Silverman
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
4 ounces rapini
3 tablespoons olive oil
20 ounces pastrami, chopped
2 ounces caramelized onions
1 ounce piquanté peppers, such as Peppadew™, chopped*
12 ounces Wisconsin Fontiago cheese, shredded
4 rye hoagie rolls, split and toasted
Directions:
Preheat oven to 375°F. Blanch rapini for 30 seconds in boiling water.
Chill in ice water; drain and chop. Heat oil in large ovenproof sauté
pan. Add rapini, pastrami, onions and peppers. Sauté 2 to 3 minutes to
blend flavors. Top mixture with cheese. Place pan in oven for 5 to 7
minute or until cheese is melted.
Divide meat and cheese mixture among rolls. Serve immediately.
*Hot Italian peppers can be substituted for the piquanté peppers.
Source: Wisconsin Milk Marketing Board
COMTE CHEESE & ASPARAGUS FRITTATA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Makes 4 portions
Ingredients:
2 tablespoons olive oil, divided
1 medium onion, sliced
8 eggs
3/4 cup milk
2 cups grated Comte (about 4 ounces) plus 2 tablespoons of grated Comte
for topping
2/3 cup quality ham cut in strips (about 2 ounces)
6 sun-dried tomato halves, softened in water and thinly sliced
Pinch ground red pepper
6 asparagus spears, blanched
Method:
Preheat oven to 400° F. In a 9-inch oven-proof skillet, heat 1
tablespoon of the oil until hot; add onion; saute until soft. In a
bowl, whisk eggs and milk; stir in Comte, ham, sun-dried tomatoes, red
pepper and sauteed onion.
In the same skillet, heat the remaining 1 tablespoon oil over medium
heat; add egg mixture; cook for 2 minutes.
Arrange asparagus on top like the spokes of a wheel; bake until center
is set, 10 to 12 minutes. Sprinkle with Comte.
Source: Il
De France
WISCONSIN MASCARPONE ANS DULCE DE LECHE
GRILLED CHEESE
SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon pure vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves
Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla
extract. Butter one side of each slice of bread. Spread Mascarpone
mixture on the non-buttered side of 4 slices of bread. Spread raspberry
preserves on the non-buttered side of the remaining 4 slices of bread.
Place one slice of bread with raspberry preserves on each
Mascarpone-topped bread slice, buttered sides out.
Place sandwiches on a preheated 12" stovetop griddle or skillet. Grill
1 to 2 minutes per side over medium high heat, or until bread is
lightly toasted. Remove and serve immediately. The sandwiches are
delicate—cut in half carefully or leave whole.
Source: Wisconsin Milk Marketing Board
TWICE BAKED POTATOES WITH GREENS AND
WISCONSIN MASCARPONE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
4 baking potatoes (about 12 ounces each)
1 (6-ounce) package baby spinach or arugula–baby spinach mix
2 teaspoons salt
1/4 teaspoon white pepper (optional)
1/2 cup (4 ounces) mascarpone cheese
4 heaping teaspoons Parmesan cheese
Directions:
Preheat the oven to 400°F.
Prick the potatoes with a fork or make a short, deep slit in each, and
bake about 1 hour or until tender when pierced with a fork.
Meanwhile, wilt the greens: Place 2 1/2 cups of water in a deep
saucepan. Bring to a boil and add a pinch of salt. Add the greens, and
boil until wilted, about 4 minutes. Remove to a fine sieve and rinse
with cold water to cool. Squeeze out the water to dry the greens. Snip
the greens with scissors, and resqueeze to remove moisture. Set aside
on absorbent paper towel.
When the potatoes are cooked, cool slightly. Cut off a shallow slice
from the top of each potato. With a sharp-tipped spoon, scoop the
potato pulp into a mixing bowl. Add the salt, pepper, and mascarpone
cheese. Whip with an electric mixer until smooth, or alternatively,
mash by hand. You may have to add more mascarpone, depending on the
dryness of the potatoes. Fold the reserved greens into the whipped
potatoes.
Place the potatoes on a baking sheet. Sprinkle a heaping teaspoon of
Parmesan over each. Bake for about 15 to 20 minutes.
The potatoes may be stuffed ahead and refrigerated until baking time.
Source: Wisconsin Milk Marketing Board
CHEESY CHICKEN AND RICE CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion
powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking
dish.
Bake for 50 minutes or until the chicken is cooked through and the rice
is tender. Top with the cheese. Let the casserole stand for 10 minutes.
Stir the rice before serving.
Tip: To try it Alfredo, substitute broccoli flowerets for the
vegetables and substitute 1/4 cup grated Parmesan for the Cheddar
cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the
chicken with the remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup
instead of regular soup and use low fat cheese instead of regular
cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili
powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian
seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Source: Campbell's Kitchen
GERMAN CHEDDAR FONDUE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Serves 4.
Ingredients
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on
dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or
brot
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Directions
Combine cheeses in a bowl with flour. Add beer to a small pot and bring
up to a bubble over medium heat. Reduce the heat to simmer and add
cheese in handfuls. Stir constantly, melting the cheese in batches.
Stir in a figure-eight pattern with wooden spoon. When the cheese has
been incorporated fully, stir in the mustard, hot sauce and
Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the
cauliflower for 2 to 3 minutes, drain and arrange around the fondue
pot.
In the same pan, bring the cooking water back to a boil and add the
mini franks and sliced wursts. Cook, uncovered until all the liquid has
evaporated. Add 1 tablespoon butter to the pan to crisp the casings.
Pile wursts and dogs near fondue. Complete the dipping selections with
dishes of pickles, onions and cubed bread.
Source: Rachael Ray
PARMESAN, BASIL AND LEMON WAFERS
(Frico)
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Serves: About 12 wafers
Ingredients
1 cup shredded Parmesan
2 tablespoons shredded basil leaves
1/2 tablespoon grated lemon zest
Directions
Preheat oven to 400 degrees F.
Mix all ingredients together in a bowl. Transfer a heaping tablespoon
of Parmesan mixture onto a silicone or parchment-lined baking sheet and
lightly pat down. A silicone baking sheet is highly recommended for
this recipe. Repeat with the remaining cheese mixture, spacing the
spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden
and crisp. Cool and use a flat spatula to transfer from lined baking
sheet.
Source: Giada De Laurentiis
SUGAR AND NUT-GLAZED BRIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
16 to 20 servings
Ingredients
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
Directions
In a small bowl stir together the sugar, nuts, and brandy. Cover and
chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5
minutes or until the brie is slightly softened. Spread the sugar
mixture in an even layer on top of the warm brie and bake for 2 to 3
minutes longer, or until the sugar melts. Brush the fruit wedges with
lemon juice and arrange them around 1 side of the brie. Place crackers
around the other side.
Source: Paula Dean
ROASTED BABY PEARS WITH HERBED GOAT CHEESE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
24 appetizers
Ingredients
1/2 pound goat cheese
1/4 cup chopped mixed herbs such as parsley, thyme, and chives
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
12 baby pears
12 slices bacon, about 1/2 pound, cut in 1/2
2 tablespoons honey
Arugula or dandelion greens, for garnish
Directions
Heat the oven to 375 degrees F.
In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive
oil; season with salt and pepper. Halve the pears and scoop out the
seeds and cores. Stuff each pear half with about a tablespoon of the
cheese. Wrap each stuffed pear with a slice of bacon and place it on a
baking sheet. Drizzle some olive oil over the pears and season them
with salt and pepper. Bake them until the pears are tender and the
bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter,
drizzle with the honey, and garnish with the arugula.
Source: Tyler Florence
CAULIFLOWER AND WISCONSIN AGED CHEDDAR SOUP
By Chef Steve Fiore Chiappetti
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Ingredients:
For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded
For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for
croutons
Directions:
Soup:
Heat olive oil in heavy stockpot and add the diced leek. Sauté until
translucent and flexible and the leek releases its sugars. Add bay leaf
halves and the cauliflower florets. Stir until cauliflower releases
juices. Add the wine and reduce liquid by half or three-fourths. Stir
in chicken stock and bring to boil. Continue to boil until cauliflower
is tender. Add heavy cream and bring back to boil. Remove from heat.
Remove and discard bay leaf halves. Blend soup to a fine texture.
Return to stove over low heat. Gradually add shredded Cheddar, whisking
until fully incorporated.
Garnish:
Heat small amount of olive oil in a heavy skillet. Add the bread cubes
and sauté until golden. Drain on paper towels.
Ladle the hot soup into serving bowls and divide croutons evenly to
garnish.
Source: Wisconsin Milk Marketing Board
ULTIMATE TURTLE CHEESECAKE
~Shared by Barb, Chula Vista, CA
Prep Time: 30 min
Total Time: 5 hr 40 min
Makes: 16 servings
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp. Butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. Vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to
300°F if using a dark nonstick springform pan). Mix crumbs and butter;
press firmly onto bottom and 2 inches up side of pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3
minutes or until caramels are completely melted, stirring after each
minute. Stir in pecans. Pour half of the caramel mixture into crust.
Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture
for later use.
BEAT cream cheese, sugar and vanilla with electric mixer on medium
speed until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition just until blended. Pour over caramel layer in
crust.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost
set. Run knife or metal spatula around side of pan to loosen cake; cool
before removing side of pan. Refrigerate 4 hours or overnight.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over
cheesecake. Melt chocolate as directed on package; drizzle over
cheesecake. Store leftover cheesecake in refrigerator.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
GOBBLER COBBLER PIE
~Shared by Barb, Chula Vista, CA
Prep Time: 45 min
Serves: 6 to 8 servings
Ingredients
1 package long-grain wild rice (recommended: Uncle Ben's)
1 medium onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 package fresh sliced mushrooms
1 tablespoon oil
1 can French style green beans, drained
3 cups cooked turkey, chopped
1 cup mayonnaise
2 cups grated Cheddar
1 small can sliced water chestnuts, drained
1 teaspoon poultry seasoning
1 cup sour cream
1 package preformed pie crust
1 egg, beaten
Directions
Preheat oven to 350 degrees F.
Prepare the rice according to package instructions and set aside. Saute
onions, peppers, and mushrooms in oil and set aside.
Combine all ingredients except 1 cup of cheese and pie crust, into
large bowl and mix well. Pour into greased 9-inch glass pie plate. Top
with remaining 1 cup cheese and set aside.
Roll out pie crust, cut into 1/2-inch wide strips and cover dish in
lattice design, then brush dough lightly with egg.
Place in 350 degree F oven for 30 minutes, when top is golden brown,
remove, let cool, and enjoy.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
KATIE'S BREAKFAST FRITTATA
~Shared by Carol, Tupper Lake, NY
10 oz O'Brian style hash brown potatoes
1 cup diced cooked broccoli florets (only use the florets)
1 cup diced ham (can substitute cooked crumbled bacon or sausage)
1 1/2 c. shredded cheddar cheese
12 large eggs
1 cup Ranch Dressing
1 cup milk
1/2 c. sour cream
1 tbs dry mustard
1 tbs garlic salt
1 tsp Summer Savory (optional)
Saute or microwave hash browns until somewhat soft, set aside. Mix
eggs, ranch dressing, sour cream, milk and spices. Beat with
an electric mixer until well blended. Spray a 11" by 13"
baking pan (glass works best). Spread cooked potatoes evenly
on bottom of glass pan, sprinkle with diced ham, then broccoli, then 1
cup of shredded cheese. Pour egg mixture evenly over the
layers. Top with remaining cheddar cheese, cover and
refrigerate overnight. Remove from refrigerator 45 minutes before
baking. Bake at 350° for approximately 35 minutes or until
knife inserted in center comes out clean. Cut into 12 pieces
and serve warm with a dollop of sour cream or topped with your favorite
sauce (salsa or hollandaise are great with this dish).
Note: I have used Egg Beaters and lo-fat sour cream and Ranch
Dressing with great success!!
Source: The Old Powder House Inn, St Augustine
CROCKPOT BREAKFAST
~Shared by Carol, Tupper Lake, NY
This was submitted to Recipezaar by LoveBakedIn
Serves 10
12 eggs
1 (32-oz) bag frozen hash brown potatoes
1 lb bacon, diced, cooked and drained
1/2 c. onion, diced
3/4 lb shredded cheddar cheese
1 c. milk
1/2 tsp dry mustard
salt and pepper
Layer the ingredients in your crock pot in this order:
1/2 of the potatoes on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
rest of the potatoes
rest of the bacon
rest of the onions
rest of the cheese
Beat the eggs, milk, mustard, salt and pepper together. Pour
this over the whole mixture. Cook on low for 10-12
hours. The aroma will wake you in the morning!!
HAM AND CHEESE CORNBREAD SUPREME
~Shared by Carol, Tupper Lake, NY
Submitted to Recipezaar
by Dissie and tried by me for PAC in Spring 2009.
Serves 8
3 slices bacon
4 large eggs
1/4 cup milk
1/2 cup butter, melted and cooled
1 (6-oz) pkg corn bread mix (I used Jiffy)
6 dashes hot sauce
1 medium onion
1 (10-oz) package frozen spinach or frozen broccoli, thawed and drained
2 cups ham, cooked and diced to 1/2" cubes (I bought a slice of ham)
2 cups cheddar cheese, shredded
salt and pepper
chopped parsley
Heat oven to 375°. Cook bacon in a 10 1/2" cast iron skillet,
until crisp. Reserve 1 tbs bacon grease and discard the
rest. Return bacon grease to cast iron skillet and place in
over to heat pan.
Beat eggs in a large bowl, add milk, butter, hot sauce, cornbread mix,
stirring until blended.
Stir in onion, spinach or broccoli, ham and 1 1/2 cups cheese into
mixture.
Carefully remove hot skillet from over and pour batter into skillet.
Sprinkle remaining 1/2 cup cheese over the top.
Bake 30-35 minutes or until set and golden brown. Let rest
and garnish top with crumbled bacon and parsley.
I doubled the cheese...I don't know how the original recipe was, but
with the extra cheese it was awesome!!
MUSHROOM LEEK QUICHE
~Shared by Carol, Tupper Lake, NY
1 lb Crimini mushrooms, sliced
1 large bunch leeks, rinsed,sliced and rinsed, again, to remove sand
1/2 c. Swiss cheese, grated
3 eggs
2 tbs flour
1 pint cream
salt and pepper
Saute mushrooms and leeks. Place Swiss cheese in a 9" unbaked
pie shell, with mushrooms and leeks. beat eggs, flour, cream,
salt and pepper together and pour into shell. Bake at 375°
for 45 mins or until a knife put int1" from the center , comes out
clean.
Serve with a chopped salad, for a delightful dinner meal!
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA
~Shared by Carol, Tupper Lake, NY
This is my daughter's recipe. She is a better cook than her
Mama, even!!
1/1/2 cups instant polenta
2 tsp salt
1 tbs unsalted butter
4 oz cream cheese
1 cup Gorgonzola cheese, crumbled, divided
4 tbs olive oil
1 1/2 lbs Crimini or button mushrooms, stems removed, thinly
sliced
1 small shallot, thinly sliced
1/2 tsp black pepper
2 tsp fresh thyme leaves, chopped
Heat oven to 350°. Bring 4 1/2 cups water to boil.
Slowly add polenta, which constantly. Add 1 1/2 tsp salt and
butter, reduce heat and simmer. Stir frequently for 10-15
mins. Stir in cream cheese and 1/2 cup Gorgonzola cheese.
In a large skillet over medium heat, warm olive oil, add 1/2 of the
mushrooms and cook for 6 minutes. Add 1/2 shallot, cook for 2
more minutes. Season with thyme, salt and pepper.
Remove from skillet and repeat with remaining mushrooms, shallot,
thyme, salt and pepper.
Butter and 8" square baking dish or eight (6-oz) ramekins.
Stir 2/3 mushrooms (include juices) into polenta - transfer to
dish. Top with remaining mushrooms and Gorgonzola.
Bake uncovered until Gorgonzola melts.
CHEESE PIE
~Shared by Carol, Tupper Lake, NY
1 lb cottage cheese
2 eggs, beaten
1/3 cup sugar
2 tbs flour
3/4 cup milk
cinnamon
Preheat oven to 400°. Mix ingredients together.
Pour into an unbaked pie shell. Sprinkle with cinnamon. Bake
at 400° for 10 minutes, lower temperature to 375° for 50 minutes.
CADILLAC PIMENTO CHEESE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups shredded processed American cheese food
4 ounces cream cheese, softened
1/2 cup mayonnaise
1 (2 ounce) jar chopped pimento peppers
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder
In a bowl, mix the processed American cheese, cream cheese, mayonnaise,
and pimentos. Season with onion powder, cayenne pepper, and garlic
powder. Cover, and chill until ready to serve.
ROASTED RED PEPPER AND CHEESE BALL
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup jarred roasted red pepper, drained and chopped
1/2 cup chopped fresh parsley
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic
powder, cayenne pepper and Worcestershire sauce. I use a hand mixer.
Stir in the roasted red peppers last. Spoon the mixture onto plastic
wrap, and cover with another piece of plastic wrap. Shape into a ball,
and roll in parsley to coat. Refrigerate until serving.
ALBINO PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (16 ounce) package dry penne pasta
4 tablespoons olive oil
1 teaspoon minced garlic
1/3 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add penne pasta
and cook for 8 to 10 minutes or until al dente; drain.
In small saucepan, saute garlic a small amount of oil. Combine garlic,
olive oil, and pasta in a bowl. Mix in parmesan cheese.
BACON WRAPPED GARLIC CHICKEN WITH CREAM
CHEESE
Freezer Recipe
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken
strips on it. Top each piece with an even amount of the cream cheese
mixture, then top with another chicken strip. Carefully wrap strips of
bacon around each piece... you can use either one or two pieces,
depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a
ziploc freezer bag. If you will be leaving them in the freezer for more
than a few weeks, wrap each individually in freezer wrap before placing
in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp
butter or margarine, then add chicken. Cook for three minutes on medium
then using tongs flip each piece over. Reduce heat to low, cover
skillet and cook for 8 minutes or until the chicken is no longer pink.
Serve.
GORGONZOLA SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 teaspoon salt
1 teaspoon red wine vinegar
1/2 cup extra light olive oil
3 cloves garlic, crushed
1 head lettuce
1 ounce Gorgonzola cheese, crumbled
In a small bowl, whisk together the salt, vinegar, olive oil and
garlic. Set aside.
Chop lettuce and arrange in salad bowls. Sprinkle some Gorgonzola
cheese over each salad, spoon on desired amount of dressing, and serve.
CHICKEN CHILE SPAGHETTI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
Place whole chicken in large pot or Dutch oven and cover with water.
Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender.
Remove chicken from pot, reserving broth. Skin and bone chicken; set
meat aside.
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes,
until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic,
onion and bell pepper in butter until tender. Toss celery mixture with
pasta, diced tomatoes and green chiles, processed cheese, sliced
mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour
reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.
SMOKED GOUDA SPINACH PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (13 oz) tube refrigerated pizza crust
1/2 lb. sliced fresh mushrooms
1 small red onion chopped
2 T. butter
2 garlic cloves minced
1 C. alfredo sauce
1/2 t. dried thyme
1 (6 oz) pkg. fresh baby spinach
1/2 lb. Italian chicken sausage links cooked and sliced
2 (8 oz) C. shredded smoked Gouda cheese
Unroll dough into a greased 15x10x1" baking pan; flatten dough and
build up edges slightly. Bake at 425 for 10-12 minutes or
until lightly browned.
Meanwhile in a large skillet, saute the mushrooms and onion in butter
until tender. Add garlic; cook 1 minute longer.
Stir in alfredo sauce and thyme. Spread over crust.
Top with spinach, sausage and cheese. Bake 10-15 minutes or
until crust and cheese are lightly browned.
CHEESE RING
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers
In a medium bowl, mix together the Cheddar cheese, mayonnaise, green
onion, cayenne pepper, and garlic salt until well blended. Coat a ring
shaped gelatin mold generously with cooking spray. Spoon the cheese
mixture into the mold, cover, and chill for 2 to 3 hours to set.
Unmold onto a serving plate, and pour raspberry preserves into the
center. Arrange wheat crackers around the outside of the ring.
MASCARPONE TART WITH STRAWBERRIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
9 ounces chocolate wafer cookies, broken into 1/2-inch pieces
1/2 cup melted butter
2 tablespoons sugar
2 teaspoons instant espresso powder
1 pound mascarpone or cream cheese
1/3 cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups strawberries
Preheat oven to 325 F (300Fif using convection heat).
Place cookies in a 1-quart zip-lock plastic bag and seal. With a
rolling pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs
into a bowl and mix with melted butter, sugar, and espresso powder.
Press mixture evenly into bottom and up sides of a 10-inch tart pan
with removable rim.
In another bowl, with a mixer on medium, beat mascarpone, honey, and
vanilla until smooth. Add eggs one at a time, beating well after each
addition. Beat in flour and salt.
Place tart pan in a 12- by 16-inch rimmed baking pan and set on center
rack of preheated oven. Pour filling into chocolate crust. Bake until
filling is pale golden and barely set in the center when you gently
shake pan, 30 to 35 minutes.
Remove tart from oven and let cool on a rack about 30 minutes, then
chill until cold, at least 1 hour, or up to 1 day (cover tart once
cold).
Shortly before serving, remove rim from pan. Rinse, stem, and thinly
slice strawberries. Arrange in a circular or spiral pattern on top of
the tart, overlapping slices slightly.
BRIE AND MUSHROOM PHYLLO PUFFS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute
crimini and shiitake mushrooms with garlic until tender. Remove from
heat, and set aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12
inches. I like to use kitchen shears for this. Place two sheets of the
phyllo onto a cutting board or other work surface, and cover the stack
of remaining sheets with a damp paper towel to keep them from drying
out.
Brush the top sheet of phyllo with melted butter, and place a raspberry
sized dab of brie on one end. Top with a small amount of the mushroom
mixture. Fold phyllo dough over the filling to make a triangle.
Continue folding back and forth in a triangle shape, brushing the
exposed side of the dough as you go. Seal the end closed with a little
water or butter. Place on an ungreased baking sheet, and repeat with
remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning
over once during baking, until golden brown.
DELICIOUS MACARONI AND CHEESE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking
dish. Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook
1 to 2 minutes, stirring constantly, then whisk in warm milk a little
at a time to make a white sauce. Bring to a boil, then reduce heat and
simmer. Mix in salt, pepper, and cayenne, and stir frequently until
sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham.
Combine pasta with sauce and stir well. Pour into baking dish. Use
paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or
until top is the desired crispiness. Let rest 20 minutes before serving.
BEEF AND PARMESAN PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
3/4 cup grated Parmesan cheese, divided
In a large skillet over medium/high heat, brown the ground beef until
no longer pink, breaking up into 3/4 inch pieces. Remove beef with a
slotted spoon to a bowl. Pour off the drippings.
Return the skillet to the heat and add the beef broth, tomatoes, and
pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat
to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and
continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the skillet and stir in 1/2 cup of the cheese; heat
through. Sprinkle the remaining cheese over each serving.
LINGUINE WITH CREAMY ALFREDO SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (14 ounce) can Swanson® Chicken Broth
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked without salt
6 tablespoons grated Parmesan cheese
Chopped fresh parsley
Mix flour, garlic powder and pepper in saucepan. Stir in broth until
smooth. Cook and stir until mixture boils and thickens. Remove from
heat.
Stir in yogurt. Toss with pasta and 4 tablespoons cheese. Sprinkle with
parsley and remaining cheese.
CHEDDAR BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3-1/2 c. Bisquick
2-1/4 c. shredded cheese
2 eggs, slightly beaten
1-1/4 c. milk
Instructions
Combine Bisquick and cheese until well blended. Make well in center.
Combine milk and eggs. Add to cheese mixture. Mix just until moistened.
Bake at 350 degrees for 55 to 57 minutes. Serve warm.
WORLD'S BEST POTATO SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
In a large stock pot combine potatoes, onions, celery, bouillon cubes
and enough water to cover all ingredients. Bring to a boil and simmer
on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy.
Add cheese and stir until completely melted. Simmer on low until
potatoes are done.
10 POUND CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Stir together graham cracker crumbs, sugar, and melted butter. Press
into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in
the sweetened condensed milk, lemon juice, and vanilla extract until
well blended and smooth. Fold in whipped topping. Pour filling into
crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
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BLUE CHEESE DRESSING
(With Salad Greens)
~Shared by Maggie, TX
Make 7 servings.
Low in fat.
INGREDIENTS
1/2 cup fat-free mayonnaise
2 tablespoon 1% milk
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/2 cup (2 ounces) crumbled blue cheese
Salad greens
DIRECTIONS
In a small bowl, combine the first six ingredients; blend until smooth.
Add blue cheese; mix well. Serve over greens. Cover and refrigerate any
extra dressing.
Yield: 14 tablespoons.
Nutrition Facts
One serving: (2 tablespoons dressing) Calories: 46 Fat: 3 g Saturated
Fat: 2 g Cholesterol: 8 mg Sodium: 253 mg Carbohydrate: 3 g Fiber: 0 g
Protein: 2 g Diabetic Exchange: 1 fat.
Source: Taste of Home Light & Tasty
MACARONI & CHEESE
~Shared by Maggie, TX
INGREDIENTS
3 cups uncooked elbow macaroni
12 ounces reduced-fat process cheese (Velveeta), sliced
1/2 cup finely chopped onion
1/3 cup all-purpose flour
2 teaspoons ground mustard
1/8 teaspoon pepper
1 can (12 ounces) fat-free evaporated milk
1-1/4 cups fat-free milk
1/2 cup dry bread crumbs
2 tablespoons butter, melted
DIRECTIONS
Cook macaroni according to package directions; drain. In a 13-in. x
9-in. baking dish coated with cooking spray, layer a third of the
macaroni, half of the cheese and half of the onion. Repeat layers. Top
with remaining macaroni.
In a bowl, combine the flour, mustard, pepper, evaporated milk and
milk; pour over layers. Combine bread crumbs and butter; sprinkle over
top.
Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer
or until bubbly. Let stand for 10 minutes before serving.
Yield: 8 servings.
Nutrition Facts
One serving: 3/4 cup Calories: 353 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 25 mg Sodium: 161 mg Carbohydrate: 48 g Fiber: 2 g
Protein: 22 g
Source: Taste of Home Light & Tasty
CHILE-CHEESE SPOON BREAD
~Shared by Maggie, TX
INGREDIENTS
1/2 cup egg substitute
1 egg
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (8-1/4 ounces) cream-style corn
1 cup (8 ounces) reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or part-skim
mozzarella cheese
1 can (4 ounces) chopped green chilies, drained
1/2 cup cornmeal
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
DIRECTIONS
In a large bowl, beat egg substitute and egg. Add the remaining
ingredients; mix well. Pour into a 9-in. square baking dish coated with
cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted
near the center comes out clean. Serve warm.
Yield: 9 servings.
Nutrition Facts
One serving: Calories: 213 Fat: 10 g Saturated Fat: 6 g Cholesterol: 53
mg Sodium: 525 mg Carbohydrate: 19 g Fiber: 2 g Protein: 13 g Diabetic
Exch: 1-1/2 lean meat, 1 starch, 1 fat.
Source: Taste of Home Light & Tasty
BAKED MOSTACCIOLI
~Shared by Maggie, TX
INGREDIENTS
8 ounces uncooked mostaccioli
1/2 pound lean ground turkey
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/3 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups (16 ounces) fat-free cottage cheese
1 teaspoon dried marjoram
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Cook mostaccioli according to package directions. Meanwhile, in a large
saucepan, cook turkey and onion over medium heat until meat is no
longer pink; drain if necessary.
Stir in the tomatoes, tomato paste, water, oregano, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, combine cottage cheese and marjoram; set aside. Drain
mostaccioli.
Spread 1/2 cup meat sauce into an 11-in. x 7-in. baking dish coated
with cooking spray. Layer with half of the mostaccioli, meat sauce and
mozzarella cheese. Top with cottage cheese mixture. Layer with
remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with
Parmesan cheese (dish will be full).
Bake, uncovered, at 350° for 30-40 minutes or until bubbly and heated
through.
Yield: 6 servings.
Nutrition Facts
One serving: Calories: 278 Fat: 7 g Saturated Fat: 3 g Cholesterol: 39
mg Sodium: 607 mg Carbohydrate: 32 g Fiber: 3 g Protein: 23 g Diabetic
Exch: 2 lean meat, 2 vegetable, 1-1/2 starch.
Source: Healthy Living
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LEEK MUSHROOM CHEESE PATE
~Shared by Mary S., Nashville, TN
Yield: 8 to 10 servings
INGREDIENTS
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
DIRECTIONS
Line a 9x5-inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable spray, heat oil
over medium-high heat. Add garlic, leeks and carrots; cook 3 minutes,
stirring occasionally. Stir in mushrooms, sherry, dill, oregano and
pepper; cook, stirring occasionally, 8 to 10 minutes or until carrots
are tender and liquid is absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta, cream cheese,
ricotta and lemon juice; puree until smooth. Spoon into prepared loaf
pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill. Serve with
crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe): Calories: 80,
Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g, Fat: 5, Sodium: 124 mg,
Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
HOT THREE-CHEESE DILL ARTICHOKE BAKE
~Shared by Mary S., Nashville, TN
Yield: 6 to 8 servings
INGREDIENTS
- 1 can (14 ounce) artichoke hearts, drained and halved
- 1/2 cup shredded part-skim mozzarella cheese (about 2
ounces)
- 1/3 cup shredded Swiss cheese (about 1-1/2 ounce)
- 1/3 cup minced fresh dill (or 1 teaspoon dried)
- 1/4 cup light sour cream
- 3 tablespoons light mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F.
In a food processor, combine artichoke hearts, mozzarella and Swiss
cheeses, dill, sour cream, mayonnaise, lemon juice, garlic and cayenne.
Process on and off just until combined but still chunky. Place in a
small casserole dish. Sprinkle with Parmesan cheese.
Bake uncovered 10 minutes. Broil 3 to 5 minutes just until top is
slightly browned. Serve warm with crackers.
Nutritional Information Per Serving (1/6 of recipe): Calories: 116,
Carbohydrate: 3 g, Fiber: 0 g, Protein: 8 g, Fat: 8 g, Sodium: 218 mg,
Cholesterol: 21 mg
Diabetic Exchanges: 1/2 Vegetable, 1 Medium-Fat Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
TUNA RICE PIE
~Shared by Mary S., Nashville, TN
Makes: 1 Pie (6 Servings)
INGREDIENTS
- 1/3 cup uncooked white rice
- 1/4 teaspoon salt
- 1 teaspoon margarine
- 2 large eggs, or 1/2 cup egg substitute
- One 6-1/2 ounce can water-packed tuna or salmon, drained
and flaked
- 3/4 cup fat-free milk
- 1-1/2 cups fresh or thawed frozen peas
- 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried
parsley flakes
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 4 slices (4 oz.) reduced-fat Swiss or reduced-fat Colby
cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with
nonstick spray.
Combine the rice, 1 cup water, and the salt in a small saucepan; bring
to a boil, cover, and simmer 14 minutes. Separate the rice grains with
a fork.
Beat 1 egg in a small bowl. Stir the margarine and beaten egg
(or 1/4 cup egg substitute) into the rice mixture. Press the rice
against the sides and bottom of the pie pan to make a crust. Spread the
tuna or salmon evenly over the rice.
In a saucepan, heat the milk and peas to a simmer. Add the parsley,
pepper, and nutmeg. Beat the remaining egg and stir it into the milk
mixture. Pour over the tuna.
Layer slices of cheese over the top. Bake for about 25 minutes. Cut the
pie in 6 equal wedges.
Nutritional Information Per Serving: (1 wedge) Calories: 190, Fat: 5g,
Cholesterol: 86mg, Sodium: 322mg, Carbohydrate: 16g, Dietary Fiber: 2g,
Sugars: 4g, Protein: 19g
Diabetic Exchanges: 1 Starch, 2 Lean Meat
Source: The New Family Cookbook for People with Diabetes
MUSHROOM RISOTTO
~Shared by Mary S., Nashville, TN
Yield: 2-1/2 cups (5 Servings)
Ingredients
- 2-1/2 cups Homemade Chicken Broth, or 1 can condensed
reduced-sodium chicken broth plus 1 cup water
- 1/4 cup (1/4 ounce) dried mushrooms such as Chinese tree
ear, shiitake, porcini, or morels
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 3/4 cup uncooked arborio rice
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmesan or Romano cheese
Directions
Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce
the heat and simmer uncovered 10 minutes, or until the mushrooms have
softened.
Remove the mushrooms with a slotted spoon; chop and reserve. Keep the
broth warm over low heat.
Heat the oil in a large skillet over medium heat. Saute the onion and
garlic until tender, about 5 minutes. Add the rice; saute 1 minute.
Add the wine to the rice mixture and simmer until the wine is absorbed.
Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that
the rice absorbs the broth mixture slowly. Stir often.
When the rice has absorbed most of the broth (about 25 minutes), stir
in the mushrooms and heat through. Continue to add the remaining broth
1/4 cup at a time, stirring often, until the rice is creamy and the
grains are slightly firm in the center. Sprinkle with cheese and serve
immediately.
Nutritional Information Per Serving: (1/2 cup) Calories: 160, Fat: 5 g,
Cholesterol: 3 mg, Sodium: 104 mg, Carbohydrate: 25 g, Dietary Fiber: 1
g, Sugars: 3 g, Protein: 5 g
Diabetic Exchanges: 1-1/2 Starch, 1 Fat
Source: The New Family Cookbook for People with Diabetes
BROILED TOMATOES PARMESAN
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Ingredients
- 2 medium ripe tomatoes (12 to 14 ounces total)
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled
- 1 tablespoon freshly grated Parmesan cheese
Directions
Cut the tomatoes in half crosswise. Gently squeeze out and discard the
seeds. Place the tomatoes cut side up on a broiler pan prepared with
nonstick spray.
Combine the garlic, oil, basil, and pepper in a small bowl. Brush
evenly over the cut surfaces of the tomatoes. Broil 6 inches from the
heat source until hot, about 5 minutes.
While the tomatoes are broiling, combine the crumbs and cheese in a
small bowl; sprinkle evenly over the tops of the hot tomatoes. Return
to the broiler until the crumbs are browned, about 2 minutes. Serve
immediately.
Nutritional Information Per Serving: (1/2 tomato) Calories: 60, Fat: 3
g, Cholesterol: 1 mg, Sodium: 62 mg, Carbohydrate: 7 g, Dietary Fiber:
1 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
SMOKED SALMON AND GOAT CHEESE CUCUMBER SLICES
~Shared by Mary S., Nashville, TN
Yield: 25 hors d'oeuvres or serves 4 to 6
INGREDIENTS
- 3 oz. smoked salmon, diced
- 3 oz. goat cheese
- 2 tablespoons 2% yogurt
- 1/2 teaspoon lemon juice
- 4 teaspoons chopped fresh dill (or 1/2 teaspoon dried
dillweed)
- 25 cucumber slices (1/4-inch thick)
DIRECTIONS
Reserve about 25 bits of salmon for garnish.
In bowl or using a food processor, combine goat cheese, yogurt,
remaining salmon, lemon juice and dill; mix with fork or using on/off
motion just until combined but not pureed.
Place spoonful of filling on each cucumber slice. Garnish with bit of
reserved salmon.
Nutritional Information Per Serving:
Calories: 92, Carbohydrate: 2 g, Fiber: 0 g, Protein: 8 g,
Fat: 6 g, Sodium: 156 mg, Cholesterol: 19 mg
Diabetic Exchanges: 1 Medium-Fat Meat
Source: The Best Diabetes Cookbook
HAM AND CHEESE PUFFS
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 (7-1/2 ounce) package reduced-fat refrigerator
buttermilk biscuits or rolls
- 3 tablespoons seasoned tomato sauce
- 2 tablespoons chopped reduced-fat ham or Canadian bacon
- 2 tablespoons reduced-fat shredded Cheddar cheese
DIRECTIONS
Preheat the oven to 450 degrees F. Spray a small baking sheet with
nonstick spray coating. Set aside.
Open the biscuit carton, and separate the biscuits. Place them on the
baking sheet.
With a small spoon, spread the tomato sauce on the biscuits, dividing
the mixture evenly. Top with the ham and cheese, dividing evenly.
Bake in the center of the oven for 8 to 10 minutes or until golden.
Serve hot. Leftovers will keep 1 to 2 days in the refrigerator, tightly
wrapped.
Nutritional Information Per Serving (1 piece):
Calories: 59, Fat: 1 g, Cholesterol: 2 mg, Sodium: 231 mg,
Carbohydrate: 10 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
BEAN AND CHEESE CHILI RELLENOS
~Shared by Mary S., Nashville, TN
Makes: 6 Servings
INGREDIENTS
- 6 large poblano chilies
- 2-3 quarts water
- Vegetable cooking spray
- 1/2 small jalapeno chili, seeds and veins discarded, minced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 2 packages (8-oz each) fat-free cream cheese, room
temperature
- 1/2 cup (2 oz) Mexican white cheese (queso blanco) or
farmer's cheese, crumbled
- 1-1/2 cups cooked pinto beans or 1 can (15 ounces) pinto
beans, rinsed, drained
- 1 tablespoon vegetable oil
DIRECTIONS
Cut stems from tops of poblano chilies; remove and discard seeds and
veins. Heat water to boiling in large saucepan; add poblano chilies.
Reduce heat and simmer, uncovered, 2 to 3 minutes, until chilies are
slightly softened. Drain well and cool.
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute jalap chili, garlic, and oregano until chili is tender, 2 to
3 minutes.
Mix cream cheese, white cheese, beans, and jalapeno chili mixture;
stuff poblano chilies with mixture. Heat oil in medium skillet until
hot; saute chilies over medium to medium-high heat until tender and
browned on all sides, 6 to 8 minutes. Serve hot.
Nutritional Information Per Serving: (1/6 of recipe) Calories: 204,
Fat: 5.5 g, Cholesterol: 22.3 mg, Sodium: 520 mg, Protein: 17.2 g,
Carbohydrate: 19.4 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1-1/2 Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook"
TOMATO, SPINACH AND CHEESE BURRITOS
~Shared by Mary S., Nashville, TN
Makes: 4 Servings
INGREDIENTS
- 1 cup fat-free ricotta cheese
- 1 cup reduced-fat ricotta cheese
- 1 teaspoon grated Parmesan cheese
- 3/4 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground cumin
- 8 ounces fresh spinach leaves, divided
- 4 flour tortillas (8-inch)
- 1 large tomato, chopped
- Olive oil cooking spray
- 1/2 cup prepared salsa
- 1/2 cup fat-free sour cream
DIRECTIONS
Process cheeses, chili powder, red pepper, and cumin in food processor,
or beat in large mixing bowl, until smooth. Coarsely shred half the
spinach leaves.
Layer shredded spinach, cheese mixture, and tomato is center of each
tortilla. Fold opposite sides of tortilla over filling, then roll
tortilla. Lay burritos, seam sides down, in lightly greased baking pan.
Spray lightly with cooking spray.
Bake at 400 degrees F. until golden brown, about 25 minutes. Divide
remaining spinach leaves among 4 plates; arrange burritos on spinach.
Serve with salsa and sour cream.
Nutritional Information Per Serving: (1 Burrito) Calories: 285, Fat:
5.3 g, Cholesterol: 16.9 mg, Sodium: 712 mg, Protein: 26.6 g,
Carbohydrate: 34.7 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 3 Meat
Source: "The Best Diabetes Cookbook"
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PICKLED BEETS & CHEESE
~Shared by Jim D., WA
Makes 1 serving
Ingredients
1/2 cup sliced prepared pickled beets
1 tablespoon crumbled goat cheese or blue cheese
Instructions
Top beets with cheese.
Nutrition Information
Per serving: 85 calories; 3 g fat (2 g sat, 1 g mono); 7 mg
cholesterol; 13 g carbohydrate; 3 g protein; 1 g fiber; 78 mg sodium;
208 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 medium-fat meat
STRAWBERRY & CREAM CHEESE SANDWICH
~Shared by Jim D., WA
Makes 1 serving
Ingredients
1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced
Instructions
Combine cream cheese, honey and orange zest in a bowl. Spread bread
with the cheese mixture. Place sliced strawberries on 1 piece of bread,
top with the other.
Nutrition Information
Per serving: 128 calories; 4 g fat (2 g sat, 1 g mono); 8 mg
cholesterol; 18 g carbohydrate; 4 g protein; 3 g fiber; 191 mg sodium;
63 potassium.
Nutrition bonus: Vitamin C (25% daily value), Vitamin C (90% dv),
Folate (67% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
HERBED CHEESE OMELET
~Shared by Pat, Merritt Island, FL
Serves 2
PREP TIME: 5 Min
COOK TIME: 10 Min
READY IN: 15 Min
INGREDIENTS:
6 eggs
1/2 tsp onion powder
1 tsp fresh basil
1/2 tsp fresh parsley
1/4 tsp celery seed
1 Tbs butter or margarine
2 slices processed American cheese or equivalent cheese of choice
DIRECTIONS:
Beat eggs and seasonings in a bowl. Melt butter in a skillet. Add egg
mixture; cook over medium heat. As eggs set, lift
edges, letting uncooked portion flow underneath. When eggs are
completely set, remove from the heat. Place cheese over
half of the eggs. Fold in half and transfer to a warm platter.
NOTE: I prefer to use chopped green onion rather than onion
powder. I also use whatever cheese I have on hand.
TOMATO CREAM SOUP
~Shared by Pat, Merritt Island, FL
2 C milk
1 14 oz. can diced tomatoes, undrained
1 8 oz pkg. cream cheese, softened
1/4 C fresh basil, coarsely chopped
1/2 tsp salt & 1/2 tsp pepper (see note)
Place all ingredients in a food processor; cover and process until
smooth.
Transfer to a large saucepan; heat through.
Note: Good! Use more salt. I think I like
it cold better than warm. I think I will add more herbs
(Italian) next time.
This would be enough lunch for the two of us with some garlic
bread or even a green salad.
CHEESE WHIZ SCRAMBLED EGGS
~Shared by Maggie, TX
8 min; 3 min prep
Serves 2 -3
1 tablespoon butter
2 tablespoons Cheese Whiz
4 large eggs
2 tablespoons milk
salt and pepper
1/2 cup shredded cheddar cheese (optional)
Melt butter in a non-stick pan. Add Cheese Whiz. Mix butter and Cheese
Whiz together with a spatula. Beat eggs in a bowl, add milk,
s&p. Add eggs to pan. Mix eggs with cheese sauce -- can use a
fork gently to evenly distribute. After 30 seconds to one minute or so,
mix/flip eggs to ensure sauce is mixing. Continue cooking as you prefer
for your scrambled eggs. Top with some shredded cheese if desired, or
mix in the eggs in the last few moments of cooking.
PEPPER JACK CHICKEN
~Shared by Maggie, TX
Ingredients:
2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons olive oil
1/2 to 1 teaspoon seasoned pepper
1/4 teaspoon garlic powder
2 slices pepper Jack cheese (3/4 ounce each)
1/4 cup salsa
Hot cooked egg noodles, optional
Directions:
Brush chicken with oil; sprinkle with seasoned pepper and garlic
powder. Grill on an indoor grill coated with cooking spray for 4-5
minutes on each side or until juices run clear.
Transfer chicken to serving plates; top with cheese and salsa. Serve
with noodles if desired.
Yield: 2 servings.
ALFREDO CHICKEN LASAGNA
~Shared by Maggie, TX
Ingredients:
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions:
In a large skillet, saute the chicken, mushrooms, onion and garlic in
oil until chicken is no longer pink. Stir in flour until blended; stir
in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for
5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup
Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with
cooking spray. Layer with two noodles (trimmed to fit pan), half of the
cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella
cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer
or until bubbly. Let stand for 10 minutes before cutting.
Yield: 3 servings.
Source: Taste of Home: Cooking For 2
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KING RANCH CHICKEN
Ingredients
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1/2 cup onion chopped
1/2 cup green pepper chopped
1 cup+ chicken broth
1 12-oz pkg. grated Monterey jack cheese
1 chicken, boiled and de-boned
12 corn tortillas
Instructions
Boil chicken, remove meat from skin and bones.
Sometimes I will use 6-8 chicken breasts instead of whole chicken when
I'm in a hurry.
Saute onions and green pepper.
Mix with soups, tomatoes, cubed chicken, and chicken broth.
Line bottom of Pyrex casserole with six tortillas.
Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated
cheese over mixture.
Then make another layer of six tortillas, chicken/soup mixture, and
cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is
bubbly.
Please note that you can make this recipe much lower in fat by using
the fat free soups and fat free chicken broth. It turns out just as
tasty.
I've also substituted Cheddar Cheese, as well as Lite Velveeta in place
of the Monterey Jack cheese and it was all good.
FIVE-VEGGIE, FOUR-CHEESE LASAGNA
I found this in a recipe forum on Yahoo (but I don't recall which).
This sounds like a perfect entree when you're serving guests or for the
family.
Salt
8 ounces uncooked lasagna noodles
3 tablespoons extra virgin olive oil, plus additional for drizzling
6 ounces Portobello mushrooms, sliced into ¼-inch-thick pieces
1 medium zucchini, sliced lengthwise into ¼-inch-thick strips
1 red onion, sliced into ¼-inch-thick rings
Freshly ground black pepper
1 14-ounce can artichoke hearts, drained and quartered
1 10-ounce package frozen chopped spinach, thawed, all excess water
squeezed out
1 26-ounce jar spaghetti sauce
8 ounces ricotta cheese
4 ounces provolone cheese, shredded (about 1 cup)
4 ounces Parmesan cheese, freshly grated (about 1 cup)
8 ounces fresh mozzarella cheese, thinly sliced (about 2 cups)
1. Preheat oven to 375F. Bring a large pot of salted water to a boil.
Add lasagna noodles and cook according to package directions until al
dente; drain well. Arrange noodles in a single layer on a dish
towel-lined baking sheet. Drizzle lightly with olive oil; set aside.
2. Spread the mushrooms on a baking sheet. On a separate baking sheet,
spread the zucchini and onion in a layer. Drizzle 1 ½ tablespoons oil
over each; season with salt and pepper. Roast until golden and
caramelized (25 minutes for the mushrooms and 35 minutes for the
zucchini and onion); cool. In a bowl, combine vegetables with the
artichoke hearts and spinach.
3. In a small saucepan, heat the sauce over medium heat for 5 minutes.
Spread one-fourth of the sauce over the bottom of a 13x9-inch baking
pan. Top with a single layer of lasagna noodles (about one-third),
one-third of the ricotta, and an additional one-fourth of the sauce.
Spread half the vegetable mixture on top of the sauce, then layer
one-third of the provolone, Parmesan, and mozzarella on top of the
vegetables. Layer on another one-third of the pasta, another one-fourth
of the sauce, the remaining vegetable mixture, and another one-third of
the cheeses. Top with remaining pasta, sauce, and cheeses. Cover the
lasagna loosely with foil. Bake for 40 to 45 minutes or until bubbling
and golden. Remove the foil, increase oven temperature to 450F, and
continue baking about 10 minutes more or until the cheese is brown
around the edges. Let stand for at least 10 minutes before serving.
Makes 8 to 10 servings.
GARLIC AND CHEDDAR CHICKEN THIGHS
The seasonings in this chicken dish are amazing. The whole dish is full
of flavor. Serve with rice or wide noodles.
Yield: 4 servings
4 tablespoons margarine or butter
2 to 4 ounces sharp or extra sharp cheddar cheese, diced thinly or
grated
1/4 cup Parmesan cheese
6 to 8 Chicken thighs, skinned
2 to 3 cloves chopped garlic
3/4 cup plain or seasoned bread crumbs
1. Preheat oven to 350 degrees F.
2. Sauté garlic in margarine for one minute, then remove pot from flame
to prevent burning. In a bowl, mix breadcrumbs and cheeses.
3. Dip chicken pieces in margarine mixture, then coat with breadcrumb
mixture. Place in a baking dish (if any garlic margarine mixture is
left, pour over the chicken).
4. Place in the oven and bake chicken for approximately 1 hour, then
shut off the oven and let it sit in the oven for an additional 15
minutes.
5. Serve with rice or wide noodles that have been mixed with the pan
drippings and bits of cheese from the bottom of the dish.
Nutrition Facts
Total Calories: 667 Carbohydrates: 17.16 g
Total Fat: 34.98 g Protein: 67.63 g
Sat Fat: 16.05 g Fiber: 1.05 g
Cholesterol: 301 mg Sodium: 701 mg
MOZZARELLA BRUSCHETTA
1 loaf Italian bread
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green onions, thinly sliced
3/4 cup chopped tomato
1 1/2 cups mozzarella cheese
Cut bread in half lengthwise. Place cut side up on foil.
Combine oil, garlic, salt and pepper. Drizzle over bread. Sprinkle with
green onions and tomato. Top with mozzarella cheese and bake at 500
degrees F for 5 to 7 minutes or until cheese is melted and edge is
browned.
SAVORY CHICKEN WITH MUSHROOMS, GARLIC AND
CHEESE
3 boneless chicken breasts, cut into inch thick strips
3 cups seasoned bread crumbs
2 eggs
1/4 cup olive oil
1 1/2 cups chicken broth
2 cups shredded monterey jack cheese
1-8 ounce package sliced mushrooms
2 cloves garlic, chopped
Preheat oven to 350 degrees. Beat eggs until well combined. Once
chicken is cut into 1 inch thick strips dip each strip into egg mixture
and coat with bread crumbs - set aside.
In large frying pan heat olive oil. Fry each strip until golden brown
on each side (does not have to be cooked through). Set aside on paper
towel to absorb grease. Once chicken is browned place mushrooms in same
frying pan with chopped garlic, cook 3-5 minutes.
Place chicken on bottom of greased 13" X 9" baking pan. Place cooked
mushrooms with garlic over chicken. Pour chicken broth over the chicken
and mushrooms. Sprinkle shredded cheese over top of chicken mixture to
cover.
Bake at 350 degrees for 20-25 minutes
CHEESE STUFFED MUSHROOM CAPS
1 cup (250 ml) ricotta cheese
1/4 cup (60 ml) finely chopped parsley
1/4 lb (100 g) prosciutto, finely chopped
Salt and freshly ground pepper to taste
1 Tbs (15 ml) fresh lemon juice
4 Tbs (60 ml) olive oil
18 medium-sized mushroom caps
2 oz (50 g) mozzarella cheese, cut into 1/4-inch (5 mm) pieces
In a mixing bowl combine the ricotta, parsley, prosciutto, salt,
pepper, and the lemon juice and mix until thoroughly combined. Heat the
olive oil in a large, heavy skillet over high heat and fry the mushroom
caps for about 2 minutes on each side, until lightly browned. Remove
from the heat. Fill the mushroom caps with the ricotta mixture and top
each with some of the mozzarella pieces. Arrange in a shallow baking
dish and bake in the center of a 400F (200C) oven for 8 to 10 minutes,
until the filling begins to bubble. Brown the tops under a hot broiler
for about 30 seconds. Serve immediately.
Serves 4 to 6 as an appetizer or first course.
"SEMINARY" CHILE 'N' CHEESE
3 English muffins, split
2 Tbl. butter or margarine, softened
1 lb. pork sausage
1 (4-oz.) can chopped green chilies
3 cups shredded cheddar cheese
1 & 1/2 cups sour cream
12 eggs, beaten
Spread cut side of each English muffin with 1 tsp. butter and place in
a lightly greased 13x9x2 inch baking dish, buttered side down Cook
sausage in a skillet until browned, stirring to crumble; drain. Layer
half of sausage, chilies, and cheese over muffins. Combine sour cream
and eggs; pour over casserole. Repeat layers with sausage, chilies and
cheese; cover and refrigerate 8 hours. Remove from refrigerator, let
stand 30 minutes. Bake uncovered at 350 degrees for 35 to 40 minutes.
Yield: 10-12 servings.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CHICKEN SUPREME
1/4 cup flour
1 tsp. paprika
1 tsp. salt Dash pepper
3 large chicken breasts (2-1/4 to 2-1/2 lbs.), skinned
1/3 cup Crisco shortening
2 Tbs. sliced green onion
2 Tbs. flour
1 cup milk
3 oz. can sliced mushrooms, drained
1 Tbs. lemon juice
1/2 cup (2 oz.) shredded processed Swiss cheese or cheddar cheese
In plastic or paper bag combine the first 4 ingredients. Cut chicken
breasts in half and add a few pieces at a time to the bag. Shake and
coat. In large skillet, brown chicken in hot Crisco. Transfer browned
chicken to 13x9 baking dish; reserve drippings in skillet. Add onion to
drippings; cook until tender. Stir in the 2 Tbs. flour and 1/2 tsp.
salt. Add the milk; cook and stir until thickened and bubbly. Stir in
the drained mushrooms and lemon juice. Pour over chicken. Bake covered
at 400, for about 1 hour or until tender. Sprinkle with cheese;
continue to bake until cheese melts.
BROCCOLI CHEESE DIP
Ingredients:
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. reg. Velveeta cheese
1 tbsp. garlic salt Directions:
1. Cook and drain broccoli. Melt cheese in slow cooker/Crock Pot.
2. Mix soups, sour cream, broccoli and garlic salt. Mix into melted
cheese.
3. Serve as dip with tortilla chips.
SCALLOPED SPINACH WITH CHEESE
1-1/2 lbs. fresh spinach, washed and drained
2 Tbs. butter or margarine
2 Tbs. flour
1 cup milk
1/2 cup shredded cheddar cheese
1/2 tsp. salt Dash of pepper
2 Tbs. grated onion
1/2 cup soft breadcrumbs
2 Tbs. butter or margarine, melted
Cook spinach in a small amount of salted water 8 to 10 minutes or until
tender. Drain, and spoon into a lightly greased 1-quart casserole; set
aside. Melt 2 tablespoons butter in a heavy saucepan over low heat;
blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring
constantly. Gradually stir in milk; cook over low heat, stirring
constantly, about 6 to 8 minutes or until sauce is thickened. Add
cheese, salt, pepper, and onion, stirring until cheese melts. Spoon
sauce over spinach. Combine breadcrumbs and remaining butter; sprinkle
over cheese sauce. Bake at 375 for 20 minutes or until bubbly.
Source: Southern Living 1979 Annual Recipes
THREE-CHEESE ENCHILADAS
2 cans (16 ounces each) refried beans
1 jar (24 ounces) prepared salsa, divided
3 cups grated Cheddar, Monterey Jack and Mozzarella cheese, divided
1/3 cup thinly sliced green onions
1/2 teaspoon ground cumin
12 (6-inch) four tortillas
Combine beans, 1 cup salsa, 1-1/2 cups cheese, green onions and cumin
in medium bowl.
Spread 1 cup salsa onto bottom of 13x9-inch baking dish.
Spoon a heaping 1/3 cup bean mixture down the center of each tortilla.
Place tortillas, seam side down, on salsa. Top with remaining salsa and
cheese.
Bake at 350° F for 30 minutes or until thoroughly heated. Serve with
sliced black olives, sliced green onions and sour cream, if desired.
SAUSAGE-CHEDDAR QUICHE
Pastry for 9-inch quiche dish or piepan
1 lb. hot bulk pork sausage
4 oz. can sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup chopped green pepepr
1 tsp. minced parsley
1/2 tsp. whole basil leaves
Dash of granulated garlic
1/8 tsp. salt
1-1/2 cups (3/8 lb.) shredded cheddar cheese
1 cup milk
2 eggs Paprika
Line a 9-inch quiche dish or piepan with pastry; trim excess pastry
around edges. Place a piece of buttered aluminum foil, buttered side
down, over pastry; press into pastry shell. (This keeps sides of shell
from collapsing.) Cover foil with a layer of dried peas or beans. Bake
at 400 for 10 minutes; remove peas and foil. Prick shell, and bake 3 to
5 additional minutes or until lightly browned. Cool. Cook sausage until
browned; drain. Combine sausage with next 7 ingredients, mixing well.
Spoon into quiche shell; top with cheese. Combine milk and eggs,
beating just until foamy. Pour evenly over cheese; sprinkle with
paprika. Bake at 325 for 50 minutes or until cheese is lightly browned
and quiche is set. Yield: one 9-inch quiche.
Source: Southern Living 1979 Annual Recipes
O'CHARLEY'S THREE CHEESE SHRIMP DIP
1 can of small shrimp
6 oz. shredded mild cheddar cheese
6 oz. shredded Monterey jack cheese
8 oz. cream cheese - softened
1/4 cup sun dried tomatoes - chopped
1/2 cup of Romano, asiago, and parmesan cheese (in the shaker can)
1/2 tsp. onion powder (more or less to taste)
1/2 tsp. garlic powder (more or less to taste)
Mix all ingredients together, spread in casserole dish and bake at 325
degrees until bubbly. Watch closely, the cheese on the edges with burn
before the middle is hot. Adjust temperature accordingly.
CREAMY SCALLOPED POTATOES
4 cups potatoes, peeled and thinly sliced
2/3 cup Bermuda or Vidalia onion, thinly sliced into rings
2 T flour
1 tsp salt
1/4 tsp pepper
2 T butter
1 1/2 cup milk, scalded
1/2 tsp paprika
3/4 cup Cheddar cheese, grated
Place layer of potatoes in greased 2-quart casserole and top with 2
tablespoons of onion. Combine flour, salt and pepper, sprinkle over
potatoes. Dot with butter. Repeat layers, using remaining potatoes,
onion, flour mixture, and butter. Pour milk over casserole and sprinkle
with paprika.
Bake, covered, in 375 degree oven for 45 minutes. Uncover and bake 10
minutes longer; top with cheese. Bake 5 minutes longer, or until cheese
is bubbly.
Serves 8.
MOZZARELLA MEATLOAF
2 eggs
1 cup buttery cracker crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 pounds lean ground beef
8 ounces spaghetti sauce
1 cup grated mozzarella cheese
Combine the eggs, cracker crumbs, milk, Parmesan cheese, onion, salt,
oregano and beef. Mix well. Shape into a loaf and place in a lightly
greased loaf pan. Bake at 350 degrees F for about 1 hour.
Drain any liquid off. Spoon the spaghetti sauce over meatloaf, then top
with grated mozzarella cheese. Bake another 10 minutes.
QUESO FUNDIDO
This is a Mexican melted cheese appetizer. My daughter prefers it as a
meal tucked inside flour tortillas.
4-6 servings
2 cups Monterey Jack cheese, shredded
1 Roasted red pepper, cut into strips
1 cup Mushrooms, sliced thinly
2 tablespoons Butter
Salt and pepper -- to taste
Corn or flour tortillas, warmed, or tortilla chips -- for serving
Preheat oven to 350°F. Spread the grated cheese evenly over the bottom
of a ceramic ovenproof dish, or cazuela. Spread the roasted red pepper
evenly over the top of the cheese.
Heat the butter in a skillet or sauté pan over medium flame. Add the
mushrooms and sauté until cooked through. Season with salt and pepper
and spread evenly over the top of the cheese.
Place the dish in the oven and bake until the cheese is fully melted,
8-12 minutes.
Remove from the oven and serve immediately with the tortillas or
tortilla chips for scooping.
Variations
Mozzarella or any Mexican melting cheese, such as asadero or Chihuahua,
can be used instead of Monterey Jack.
Experiment with different toppings: chopped scallions, crumbled queso
fresco, cooked chorizo, chopped serrano chilies.
CHEESY MOSTACCIOLI
I had to include a recipe that my son loves. The soup really makes it
cheesy.
1 (16-oz) package mostaccioli pasta
1 1/2 lbs ground beef
1 (28-oz) jar spaghetti sauce
1 (11-oz) can condensed cheddar cheese soup
1 tsp. ground black pepper
1 tsp. dried Italian seasoning
3 cups (12-oz) shredded mozzarella cheese, divided (we use whatever
cheese is on hand)
Preheat oven to 350. Cook pasta according to package directions; drain.
In medium skillet, cook beef until browned. Remove from heat; pour off
drippings. Stir in spaghetti sauce, soup, pepper and seasoning. In
greased 4-quart baking dish, combine pasta, sauce mixture and 2 cups of
the cheese. Sprinkle remaining 1 cup of cheese on top. Bake 40 minutes
or until heated through.
This also works really well in a crockpot.
Yields 10-12 servings.
FETTUCCINE ALFREDO
Here is a recipe for one of my favorite cheesy dishes. Except for the
method, this is identical to my own recipe. I snagged this one from
Paula Laurita, BellaOnline's Italian Food Editor. I mix all of mine up
in the pot in which the pasta was cooked, making sure the cheese is
gooey and well distributed, then place in a serving dish. Freshly
grated cheese makes a big difference.
Ingredients
1 pound fettuccine
1/4 pound unsalted butter
1/2 cup heavy cream
1/2 cup of the best Parmesan cheese you can get, Parmigiano Reggiano if
possible, grate it yourself
Directions
Place the butter in a shallow serving dish over the pot the fettuccine
water is heating in.
When it is melted add the warm cream, mix gently and stir in about 2/3
of the cheese.
Remove the serving dish from the pot, cook the fettuccine, drain, and
pour immediately into the serving dish. Toss well.
Top with the remaining cheese, and serve immediately.
Note: You can use linguine if you want or fusili for a fun look. Don't
use spaghetti, it won't hold enough sauce.
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A to Z Readers' Family-Owned
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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