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A
to Z
Recipes
June 5,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. For all
you fellow cheese lovers, you've come to the right place today. We have
oodles of recipes (about 140) oozing with cheese. I have been really
excited about this issue as I love cheese! My thanks to all who
participated.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We
have
space at the house so send me
an email ASAP! Use the link on the web page to confirm your
interest in sharing expenses of the luxury rental beach house (save at
least one half over a hotel). Of course, there are many great places in
the area in case you miss out on staying in the house. We will make a
day-trip to Savannah,
GA to shop and then lunch at The Lady &
Sons Restaurant (owned by hey,
y'all! Paula
Deen).
We still need help with regular issues so don't forget about us, folks.
Here is a handy link right here if you're hankering to be a part of the
sharing fun: A to Z Recipes Inbox.
The current Monthly Theme topic is "Splendid
Sandwiches". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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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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"Just because you do not take an
interest in politics doesn't mean politics won't take an interest in
you!"
~ Pericles (430 B.C.)
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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Layman's 10 Commandments. Great
Reading.
~Shared by Judy M.,
Montreal, Canada
Someone has written these beautiful words. Must read and try to
understand the deep meaning of it. They are like the ten commandments
to follow in life all the time.
1. Prayer is not a "spare wheel" that you pull out when in
trouble, but it is a "steering wheel" that directs the right path
throughout.
2. So a Car's WINDSHIELD is so large & the Rear view Mirror
is so small? Because our PAST is not as important as our FUTURE. So,
Look Ahead and Move on.
3. Friendship is like a BOOK. It takes few seconds to burn, but
it takes years to write.
4. All things in life are temporary. If going well, enjoy
it, they will not last forever. If going wrong, don't worry, they can't
last long either.
5. Old Friends are Gold! New Friends are Diamond! If you get a
Diamond, don't forget the Gold! Because to hold a Diamond, you always
need a Base of Gold!
6. Often when we lose hope and think this is the end, GOD smiles
from above and says, "Relax, sweetheart, it's just a bend, not the end!
7. When GOD solves your problems, you have faith in HIS
abilities; when GOD doesn't solve your problems HE has faith in your
abilities.
8. A blind person asked St. Anthony: "Can there be anything worse
than losing eye sight?" He replied: "Yes, losing your vision!"
9. When you pray for others, God listens to you and blesses them,
and sometimes, when you are safe and happy, remember that someone has
prayed for you
10. WORRYING does not take away tomorrow's TROUBLES, it takes away
today's PEACE.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Peroxide, Who Knew?
(Safer and healthier than bleach)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This was written by Becky Ransey of Indiana (a doctor's wife), and I
want to share it with you. She was over recently for coffee and smelled
the bleach I was using to clean my toilet and countertops. This is what
she told me... I would like to tell you of the benefits of that plain
little old bottle of 3% peroxide you can get for under $1.00 at any
drug store. My husband has been in the medical field for over 36 years,
and most doctors don't tell you about peroxide. Have you ever smelled
bleach in a doctor's office? No!! Why? Because it smells, and it
is not healthy! Ask the nurses who work in the doctor's offices, and
ask them if they use bleach at home. They are wiser and know better!
Did you also know bleach was invented in the late forties? It's
chlorine, folks! It was used to kill our troops in World War II.
Peroxide came into popular use during and after WWI. It was used to
save and help cleanse the needs of our troops and hospitals. Please
think about this......
1. Take one capful and hold in your mouth for ten minutes daily, then
spit it out. No more canker sores, and your teeth will be whiter
without expensive pastes. Use it instead of mouthwash.
2. Let your toothbrushes soak in a cup of peroxide to keep them free of
germs.
3. Clean your counters and table tops with peroxide to kill germs and
leave a fresh smell. Simply put a little on your dishrag when you wipe,
or spray it on the counters. (Wouldn't it be nice if restaurants would
do this?)
4. After rinsing your wooden cutting board, pour peroxide on it to kill
salmonella and other bacteria.
5. I had fungus on my feet for years until I sprayed a 50/50 mixture of
peroxide and water on them (especially the toes) every night and let
dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutes
several times a day. My husband has seen gangrene that would not heal
with any medicine but was healed by soaking in peroxide.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water and
keep it in every bathroom to disinfect without harming your septic
system like bleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixture
whenever you have a cold, plugged sinus. It will bubble and help
to kill the bacteria. Hold for a few minutes, and then blow your nose
into a tissue. (really good one!)
9. If you have a terrible toothache and cannot get to a dentist right
away, put a capful of 3% peroxide into your mouth and hold it for ten
minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the
50/50 solution on your wet hair after a shower and comb it through You
will not have the peroxide-burnt blonde hair like the hair dye packages
but more natural highlights if your hair is a light brown, reddish, or
dirty blonde. It also lightens gradually, so it's not a drastic
change. (hmmm!)
11. Put half a bottle of peroxide in your bath to help rid boils,
fungus, or other skin infections.
12. Add a cup of peroxide instead of bleach to a load of whites in your
laundry to whiten them. If there is blood on clothing, pour it directly
on the soiled spot. Let it sit for a minute, then rub in and rinse with
cold water. Repeat if necessary.
13. I use peroxide to clean my mirrors. There is no smearing, which is
why I love it so much for this.
I could go on and on. It is in a dark bottle so it will not be degraded
by UV. No home should be without it! With prices of most necessities
rising, here's a way to save tons of money in a simple, healthy manner!
This information really woke me up. I hope you gain something from it,
too.
Note
from
Publisher: These are merely suggestions. Consult your medical
specialist for what is best for you.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Splendid Sandwiches". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of July. 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Splendid
Sandwiches.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Paraprosdokian
Sentences
~Shared by Jim D.,
WA
I am sending this partly to introduce a word I had never heard
before... Paraprosdokian sentences. A figure of speech that uses an
unexpected ending to a series or phrase.
I asked God for a bike, but I know God doesn't work that way. So I
stole a bike and asked for forgiveness.
Do not argue with an idiot. He will drag you down to his level and beat
you with experience.
Going to church doesn't make you a Christian any more than standing in
a garage makes you a car.
The last thing I want to do is hurt you. But it's still on the list.
Light travels faster than sound. This is why some people appear bright
until you hear them speak.
If I agreed with you we'd both be wrong.
We never really grow up, we only learn how to act in public.
War does not determine who is right - only who is left.
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a
fruit salad.
The early bird might get the worm, but the second mouse gets the
cheese.
Evening news is where they begin with 'Good evening', and then proceed
to tell you why it isn't.
To steal ideas from one person is plagiarism. To steal from many is
research.
A bus station is where a bus stops. A train station is where a train
stops. On my desk, I have a work station.
How is it one careless match can start a forest fire, but it takes a
whole box to start a campfire?
Dolphins are so smart that within a few weeks of captivity, they can
train people to stand on the very edge of the pool and throw them fish.
I thought I wanted a career, turns out I just wanted pay checks.
A bank is a place that will lend you money, if you can prove that you
don't need it.
Whenever I fill out an application, in the part that says "If an
emergency, notify:" I put "DOCTOR".
I didn't say it was your fault, I said I was blaming you.
I saw a woman wearing a sweat shirt with "Guess" on it...so I said
"Implants?"
Why does someone believe you when you say there are four billion stars,
but check when you say the paint is wet?
Women will never be equal to men until they can walk down the street
with a bald head and a beer gut, and still think they are sexy.
Why do Americans choose from just two people to run for president and
50 for Miss America ?
Behind every successful man is his woman. Behind the fall of a
successful man is usually another woman.
A clear conscience is usually the sign of a bad memory.
You do not need a parachute to skydive. You only need a parachute to
skydive twice.
The voices in my head may not be real, but they have some good ideas!
Always borrow money from a pessimist. He won't expect it back.
A diplomat is someone who can tell you to go to hell in such a way that
you will look forward to the trip.
Hospitality: making your guests feel like they're at home, even if you
wish they were.
Money can't buy happiness, but it sure makes misery easier to live
with.
I discovered I scream the same way whether I'm about to be devoured by
a great white shark or if a piece of seaweed touches my foot.
Some cause happiness wherever they go. Others whenever they go.
There's a fine line between cuddling and holding someone down so they
can't get away.
I used to be indecisive. Now I'm not sure.
I always take life with a grain of salt, plus a slice of lemon, and a
shot of tequila.
When tempted to fight fire with fire, remember that the Fire Department
usually uses water.
You're never too old to learn something stupid.
To be sure of hitting the target, shoot first and call whatever you hit
the target.
Nostalgia isn't what it used to be.
Some people hear voices. Some see invisible people. Others have no
imagination whatsoever.
A bus is a vehicle that runs twice as fast when you are after it as
when you are in it.
If you are supposed to learn from your mistakes, why do some people
have more than one child?
bareMinerals
now on Beauty.com!
Click
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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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
submitter?
Search A to Z Recipes Site and Newsletters:
CREAMY BACON QUICHES
~Shared by Robyn,
Auckland, New
Zealand
3 rashers bacon
3 eggs
300ml cream
2 sheets puff pastry
1 cup grated cheese
Preheat oven to 200ºC (392ºF).
Heat a frying pan and cook the bacon until almost crisp. Remove
from heat and allow to cool. Chop into small pieces.
Whisk together eggs and cream until well blended.
Using a 6cm round cookie cutter, cut circles of pastry and gently press
them into 12 mini muffin pans.
Place a sprinkle of bacon on each of the pastry rounds and then a
sprinkle of cheese.
Pour over the egg and cream mixture and bake for 15 minutes until
puffed and golden.
Serve warm.
ZUCCHINI SLICE
~Shared by Robyn,
Auckland, New
Zealand
Serves 15
5 eggs
150g (1cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4) cup) vegetable oil
Preheat oven to 170ºC (338ºF). Grease and line a 30 x 20cm
lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and
beat until smooth, then add zucchini, onion, bacon, cheese and oil and
stir to combine.
Pour into the prepared pan and bake in oven for 30 minutes or until
cooked through.
EGGPLANT AND
MUSHROOM LASAGNE
~Shared by Robyn,
Auckland, New
Zealand
Serves 8
30g butter
½ cup (125ml) olive oil
500g cup mushrooms, sliced
2 cloves garlic, crushed
salt and freshly ground black pepper
3 medium (900g) eggplants, sliced thinly, lengthways
1¼ cups (325g) tomato pasta sauce
20 (320g) instant lasagne sheets
½ cup (40g) finely grated parmesan, extra
BECHAMEL SAUCE
100g butter, chopped
2/3 cup (100g) plain flour
1.25 litres (5cups) calcium-enriched reduced-fat milk
1 cup (80g) grated parmesan cheese
¼ teaspoon ground nutmeg
salt and ground white pepper
Heat half the butter and 1 tablespoon of the olive oil in a large
frying pan; cook mushrooms until soft. Add garlic; cook, stirring
until fragrant. Season to taste with salt and pepper.
Brush eggplant with remaining oil. Grill eggplant until browned
and tender.
BECHAMEL SAUCE: Melt butter in pan, add flour; cook, stirring for
about 1 minute. Remove from heat, gradually stir in milk.
Stir over heat until the sauce boils and thickens. Remove from
heat; stir in cheese, nutmeg and salt and pepper to taste.
Preheat oven to moderate (180ºC/160ºC fan-forced) (356ºF/320ºF
fan-forced).
Place ¼ cup of the pasta sauce over base of a greased 2.5 litre (10cup)
capacity oven proof dish; top with 4 lasagne sheets, then ¼ cup pasta
sauce, half the eggplant, 1 cup Bechamel Sauce, 4 lasagne sheets, ¼ cup
pasta sauce, half of the mushrooms, 1 cup Bechamel Sauce, 4 lasagne
sheets, ¼ cup pasta sauce, remaining eggplant slices, 1 cup Bechamel
Sauce, 4 lasagne sheets, ¼ cup pasta sauce, remaining mushrooms, 1 cup
Bechamel Sauce, 4 lasagne sheets, then remaining Bechamel Sauce.
Sprinkle with the extra cheese.
Bake, uncovered, in moderate oven for about 40 minutes or until lasagne
sheets are tender and the top is browned.
Not suitable to freeze.
CHEESY SALMON PASTA
BAKE
~Shared by Robyn,
Auckland, New
Zealand
Serves 4
1 teaspoon salt
415g can pink or red salmon
250g small shell pasta
1 cup frozen peas
2 eggs
¾ cup cream
1 cup grated cheddar cheese
Fill a large saucepan with water to about three-quarters full.
Put the salt into the water, put the lid on the pan and turn the heat
to high.
While the water is heating drain the liquid from the can of
salmon. Place the salmon in a bowl and remove the skin and
bones. Break up the salmon into small pieces with a fork.
Preheat the oven to moderately hot (200ºC/180ºC fan-forced)
(392ºF/356ºF fan-forced).
When the water is boiling rapidly, remove the lid. Add the pasta
to the saucepan and stir with a wooden spoon. Boil the pasta,
uncovered for 5 minutes.
Add the peas to the saucepan with the pasta and boil for another 1
minute or until the pasta is tender. Pour pasta, peas and water
from the pan into a colander and drain well.
Spread half of the pasta mixture over the base of a shallow 5-cup
capacity ovenproof dish. Spoon the salmon over the pasta, then
spoon over the remaining pasta mixture.
Beat the eggs lightly with a fork in a large jug or bowl until well
combined. Add the cream and a pinch of salt; stir until combined.
Pour the egg mixture evenly all over the top of the pasta.
Sprinkle the top with the cheese.
Place the dish on a baking tray (this will keep the oven clean if the
liquid in the dish bubbles over). Bake pasta in a moderately hot
oven for about 25 minutes or until hot and browned.
Stand the dish for about 5 minutes before serving.
Suitable to freeze.
WHITE CHOCOLATE AND
ORANGE CHEESECAKE
~Shared by Robyn,
Auckland, New
Zealand
1 ½ cups plain chocolate biscuit crumbs
100g unsalted butter, melted
1 tablespoon finely grated orange rind
1/3 cup milk
150g white chocolate melts
1 x 250g packet cream cheese, softened
1 x 300ml carton thickened cream
2 teaspoons gelatine
¼ cup orange juice
whipped cream, mint sprig, chocolate orange segments and orange slices
to serve
Grease a deep 20cm-round springform tin; line base and side with baking
paper.
Combine crumbs, butter and half the rind in a medium bowl. Press
mixture evenly over base of prepared tin. Refrigerate for 30
minutes.
Combine milk and white chocolate in a pan. Stir over a low heat
until melted; cool slightly.
Beat cream cheese and remaining rind in a small bowl with an electric
mixer until smooth. Add cream; beat until thick and creamy.
With mixer operating, gradually add chocolate mixture; beat until
combined.
Sprinkle gelatine over juice in a small heatproof jug. Stand jug
in a small pan of simmering water; stir until dissolved. Cool
slightly. Stir gelatine into cheese mixture.
Place tin on an oven tray; pour in filling. Cover; refrigerate,
for several hours, or until set.
Serve cheesecake with whipped cream topped with mint sprig, chocolate
orange segments and orange slices.
CHEESY REFRIED BEAN
DIP
~Shared by Larry
J., Spring Hill, TN
1 Can refried beans
4 slices pepper jack cheese
1 Tblspn Texas Pete Hotter Than Hot Sauce
Heat refried beans just enough to melt the cheese by breaking the
slices up into small pieces on top. Add the hot sauce and stir til well
blended. Serve with your favorite tortilla chips.
MIDDLE OF THE PLAINS
CHEESE RING
~Shared by
Patricia, Charlevoix, MI
1 pound grated sharp cheese
1 cup finely chopped nuts
1 cup mayonnaise
1 small onion, finely grated
Pepper to taste
Dash of cayenne pepper
Strawberry preserves (optional)
Combine all ingredients except preserves; mix well. Place in lightly
greased 5 or 6 cup ring mold. Refrigerate for several hours until firm
- overnight is better. Invert on serving plate to serve. Fill center
with preserves. Serve with crackers or biscuits.
CRUMBY CHICKEN
~Shared by
Patricia, Charlevoix MI
1 medium chicken, cut in pieces
1 1/2 sticks margarine, melted
1 cup bread crumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt & Pepper to taste
1. Preheat oven to 350.
2. Mix breadcrumbs with salt & pepper and cheese in a pie pan
or similar container. In a separate pan mix butter and garlic powder.
3. Dip chicken into butter-garlic mixture, coating thoroughly,
then place into crumb cheese mixture coating it completely. Place
breaded chicken breast into baking dish sprayed with cooking spray.
Repeat for all other chicken breast pieces. Pour any remaining butter
or crumb mixture onto the tops of the chicken. Bake 30-35 minutes or
until done.
QUICHE LORRAINE
~Shared by
Patricia, Charlevoix MI
1 1/2 cups half and half
4 eggs, slightly beaten
1/2 teaspoon salt
Dash of pepper
2 cups shredded Swiss cheese
2 teaspoons flour
8 slices crisply cooked bacon, crumbled
1 unbaked 9" pastry shell
Combine first four ingredients; beat well. Toss cheese with flour; add
cheese mixture and bacon to egg mixture. Pour into pastry shell. Bake
at 350 degs for 40 to 45 minutes. If desired, add onion, green pepper
or mushrooms.
BEEF RAREBIT
~Shared by
Patricia, Charlevoix MI
1/2 ground round steak
Salt & pepper to taste
4 fresh tomatoes, peeled and sliced
7 thick slices Velveeta cheese
2 cups milk
8 tablespoons flour (heaping)
10 to 12 slices toast
In large skillet, brown ground steak in 2 tablespoons shortening.
Spread tomatoes over meat. Cover with cheese slices. Place milk and
flour in shaker and mix well. Add to skillet; cook until thickened. Add
more milk if desired. Serve over toast.
LEEK TOASTS WITH
BLUE CHEESE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
I was all set to slow-caramelize the leeks as I would onions when I
came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and
decided it sounded much more straightforward. I’ve tweaked it a bit —
less butter, some swapped for oil, as I didn’t need the full richness
of a confit, I leave the leeks wet rather than adding water, etc. — but
the basic cooking technique is the same, and it’s a cinch. This would
also make a wonderful filling for a crepe or omelet, or with a poached
egg on top. But I bet you didn’t need me to tell you that!
With a big salad, makes a light meal for 2 or appetizers for several;
this easily doubles if you doubt that it would keep you sated
1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale
green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your
choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would
also work)
Few drops of lemon juice (optional)
Fill a large bowl with cold water. Add leeks and use your hands to pump
them up and down in the water a bit, separating the rings and letting
the dirt and grit fall to the bottom. Transfer to a dish or plate for a
minute; no need to dry them.
Meanwhile, heat a large, heavy skillet over medium. Once hot, add
butter and olive oil and once they’re fully melted and a bit sizzly,
add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt
and a few grinds of black pepper. Reduce heat to low, cover with a lid
and cook leeks for 25 minutes, stirring them occasionally. Adjust
seasoning to taste.
While leeks cook, brush bread slices with olive oil and sprinkle with
coarse salt. Run under broiler until lightly toasted. You may either
spread the cheese you’re using on now, while the toasts are hot, or
sprinkle it on at the end. Divide leeks among toasts. Sprinkle with
cheese, if you haven’t spread it underneath. Add a few drops of lemon
juice, if desired. Eat at once or gently rewarm a bit later.
Source: http://smittenkitchen.com/2011/05/leeks-toasts-with-blue-cheese/
BROWN SUGAR
CHEESECAKE WITH CARAMEL
PECAN TOPPING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Top this cheesecake with the delicious caramel pecan sauce, or serve it
with a dollop of whipped cream.
Ingredients:
Crust
1 1/2 cups fine graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons melted butter
1 tablespoon brown sugar
Filling
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups light or dark brown sugar, packed
4 large eggs
8 ounces sour cream
2 teaspoons vanilla extract
Caramel Pecan Sauce
5 tablespoons butter
3/4 cup pecan halves
3/4 cup light brown sugar, packed
1 cup heavy cream
Preparation:
Wrap the bottom of a 9-inch springform pan with 3 or 4 layers of
heavy-duty foil. Combine the crust ingredients; pat into the springform
pan, patting gently partway up the sides of the pan. Place in the
refrigerator or freezer while you prepare the filling.
Heat oven to 450°.
Beat cream cheese until smooth and fluffy; beat in brown sugar until
light and well blended. Slowly beat in the eggs, then the sour cream
and vanilla. Beat just until well blended. Pour into the prepared
crust. Place the foil-wrapped pan in a large, shallow roasting pan.
Place in the oven and add about 1/2 inch of hot water.
Reduce heat to 325° and bake for 45 to 55 minutes, until the cheesecake
is firm around edges but still slightly jingly in the center. Turn oven
off and leave the cheesecake in the oven for 30 minutes longer. Place
the cheesecake on a rack to cool to room temperature. Remove the pan
sides.
Prepare the sauce.
Heat the 5 tablespoons of butter and pecan halves in a saucepan over
medium heat. Cook, stirring, until the butter is lightly browned and
pecans are aromatic. Add the brown sugar to the butter and cook,
stirring, until the sugar is dissolved. Stir in the cream until well
blended and heat through. Serve with bread pudding, cheesecake, or
pound cake.
Refrigerate leftover cheesecake and sauce. Warm the sauce slightly and
thin as necessary with a little cream.
BAKED MAC &
CHEESE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves: 6-8
Ingredients:
8 oz cheddar
pg elbow macaroni
1 cup milk
salt to taste
pepper to taste
2 slices buttered Bread
Directions:
Preheat oven 350 degrees. Boil macaroni by instructions. Cook milk, and
cut 4oz of your cheese into chunks in sauce pan. Add salt and pepper to
taste. When mixture is yellow add macaroni & milk mixture. In 8 by
8 baking dish, take the rest of your cheese & shred it into mixture
in dish. Cut your 2 slices of buttered bread into small pieces &
place on top of macaroni. Place in oven until bread crumbs are golden
brown, about 15 min.
Comments:
You can also add leftover ham to make a full course dish.
AUBERGINES BAKED
WITH CHEESE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves: 4/6
Ingredients :
400 g chopped tomatoes with herbs
450 g 1 lb Mozzarella cheese, sliced thinly
1 kg aubergines
plain flour for coating
frying oil
40 g / 1.5 oz Parmesan cheese, grated
olive oil for drizzling
salt and black pepper
TOMATO SAUCE:
60 ml olive oil
1 onion, chopped
1 garlic clove
400g cup / 14 oz can chopped tomatoes
Steps :
1. First, prepare everything you need. Then preheat the oven to 180 C /
350 F.
2. Cut the aubergines into small rounds and layer them in a colander.
Season them with salt and leave it drain for an hour.
3. While draining, prepare the sauce. Tale the saucepan and fry the
onion for 5 - 8 min. Then add garlic and tomatoes and season them with
salt and pepper for better taste. Cook the sauce for 20 minutes.
4. Coat the aubergine slices in flour. Fry them until golden brown.
5. Grease the baking dish. Spread a little of the tomato sauce on the
bottom, put aubergine slices and sprinkle the grated Parmesan. Next,
add slices of Mozzarella and more tomato sauce. Repeat the layers,
always ending with tomato sauce and Parmesan. Drizzle a little olive
oil and bake for 45 minutes.
YUMMY CHEESE BALL
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 4 Hours 10 Minutes
Ready In: 4 Hours 15 Minutes
Servings: 20
"A tasty cheese and bacon cheese ball. Best served with buttery
crackers."
Ingredients:
1 pound bacon
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 green onion, chopped
1 cup chopped pecans
Directions:
1. In a large skillet fry the bacon. Remove the bacon from the skillet
and drain on paper towels. Chop or break the cooled bacon into small
pieces.
2. In a medium-size mixing bowl, combine cream cheese, bacon,
mayonnaise, and green onions. When mixed well, form 2 balls out of the
mixture. Cover and refrigerate 3 to 4 hours, or overnight.
3. Before serving, roll the cheese balls in the chopped pecans.
Source: http://AllRecipes.com
APPLE CIDER-CHEDDAR
FONDUE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients:
4 cups (about 1 pound) sharp Cheddar cheese, freshly shredded
1 teaspoon plus 1-1/2 teaspoons cornstarch
1-1/4 cup sparkling apple cider
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Freshly ground black pepper to taste
Directions:
For dipping: Bite-size pieces of cooked chicken, pork sausages, waffle
pieces, pizzelles (thin Italian cookies), strudel, apple wedges, cubes
of Cheddar cheese.
In a medium-size bowl, toss the cheese with the cornstarch.
In a medium-size, heavy-bottomed saucepan, heat the cider and lemon
juice over medium heat until barely simmering. Add the cheese, a
handful at a time, stirring until the cheese is melted before adding
more. When all the cheese has been added, stir in the salt, cinnamon,
nutmeg and pepper, to taste. Cook over low heat until thickened about 3
to 5 minutes.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a
fondue burner. Serve immediately.
BAKED BRIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients:
1 (13 to 16 ounce) whole Brie cheese with rind left on
3 tablespoons strawberry preserves
2 teaspoons balsamic vinegar
1/2 cup sliced fresh strawberries
1-1/2 tablespoons toasted hazelnuts or sliced toasted almonds
Toasted Bread Hearts and Crackers
Directions:
Preheat oven to 350 degrees Fahrenheit. Place the Brie on a baking
sheet or in a shallow baking dish. Bake for about 10 minutes or until
the Brie is soft and warm, but not runny. While the Brie is baking,
heat the preserves and balsamic vinegar in a small saucepan until thick
and bubbly and then remove from the heat. Remove the Brie from the oven
and transfer to a serving dish. Arrange the strawberries on top of the
Brie. Drizzle with the heated preserves and sprinkle with the nuts.
Serve with crackers or toasted bread hearts.
BAKED FUN-TINA
CRANBERRY MELTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Servings: 24
Prep Time: 15 mins
Cook Time: 16 mins
2 8-ounce cans refrigerated crescent roll dough
8 ounces Fontina, cut into 1/2 inch cubes (about 2 cups)
2 ounces thinly sliced prosciutto or ham, diced
1 teaspoon chopped fresh rosemary, divided
1/3 cup dried cranberries or cherries, coarsely chopped
1 tablespoon sugar
Line a baking sheet with parchment paper. Press contents of one can of
crescent roll dough onto parchment paper to form a 9 x 12-inch
rectangle, taking care to seal seams of dough.
Top dough with Fontina, prosciutto or ham, dried cranberries, 1/2 of
the rosemary and sugar.
On another sheet of parchment, press remaining can of dough into a 9 x
12-inch rectangle. Using parchment paper, transfer dough to cover
cheese mixture. Carefully peel away parchment paper. Press seams
closed. Sprinkle with remaining rosemary. Bake for 12 minutes at 375
degrees or until golden brown. Remove from oven and let stand for 5-10
minutes.
To serve, cut into 12 squares and then cut each square in half
diagonally to make 24 pieces.
BIG BOWL CHEESE DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Servings: 20
Prep Time: 10 mins
Cook Time: 5-8 mins
1/2 cup diced onion
1 cup regular or non-alcoholic beer
8 ounces (2 cups) shredded Cheddar cheese
8 ounces (2 cups) shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 1/2 tablespoons taco seasoning
1-2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-size saucepan. Heat to boiling.
Reduce heat and simmer 3 to 4 minutes. In a large bowl combine cheeses,
flour and taco seasoning. Slowly add handfuls to hot beer until melted.
Repeat until all of the cheese is used. Stir in chipotle pepper and
sour cream.
*Store remaining chipotles in small packages in freezer for later use.
CHEDDAR ROASTED NEW
POTATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
12 small(about 2-inches in diameter) new potatoes
6 tablespoon olive oil salt and freshly ground black pepper
For Filling:
1-1/2 cups (6 ounces) shredded sharp Cheddar cheese
6 tablespoons green onion, finely chopped
6 slices bacon, cooked crisp and crumbled
1 tablespoon spicy brown mustard
1 teaspoon horseradish
Preheat oven to 425° F. Clean potatoes and cut in half. With a melon
baller or sharp spoon, scoop out a small amount of potato from each
half. Place potatoes cut-side up in shallow roasting pan. Brush lightly
with olive oil and sprinkle with salt and pepper. Bake 20 minutes. Turn
potatoes over and cook until potatoes are tender, about 5 to 10
additional minutes. Remove potatoes from oven and transfer to cooling
rack. Let cool slightly.
For filling, mix remaining ingredients in a medium bowl. Spoon a
heaping teaspoon of cheese mixture into the center of each cooked
potato. Return to the baking sheet and place in oven until cheese
melts, about 3 minutes.
CANNOLI FILLED WITH
PISTACHIO RICOTTA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Servings: 8 large or 12 mini cannoli
Prep Time: 20 mins
1/4 cup dried cranberries or dried cherries, chopped
2 tablespoons amaretto liqueur
8 ounces ricotta, well-drained (1 cup)
1/4 cup sugar
2 ounces (1/4 cup) mascarpone, cold
1/4 cup toasted pistachio nuts, chopped
8 large or 12 mini cannoli shells, homemade (recipe follows) or
store-bought
1/4 cup confectioners' sugar, for garnish
Soak the dried cranberries in the amaretto in a small bowl for 30
minutes.
Combine the ricotta and sugar in a small bowl and whip until smooth.
Add the mascarpone and stir to incorporate. Be careful not to overmix,
or the mascarpone might separate. Fold in the pistachios and dried
cranberries with their soaking liquid.
Transfer to a pastry bag fitted with a plain tip and pipe the mixture
into the cannoli shells. If you don't have a pastry bag, put the
filling into a plastic bag, snip off one corner and squeeze the filling
out into the pastry shells. (Do this close to serving time so the
shells won't lose their crispness.) Refrigerate until serving time.
To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
CHEDDAR & CHIVE
BUTTERMILK BISCUITS
~Shared by Doe,
Oliver, B.C., Canada
Flaky & light, these biscuits benefit from the sharpest Cheddar you
can find. The recipe makes 16, but if you're serving a crowd, you
might want to whip up a double batch.
2 c flour, plus more for the work surface
2 tsp baking powder
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. baking soda
6 tbsp cold butter, in small pcs
4 oz. extra sharp Cheddar, grated (1c)
2 tbsp. chopped fresh chives
3/4 c buttermilk
Heat oven to 375. Line a rimmed baking sheet with parchment paper. In a
lg bowl, whisk together the flour, baking powder, salt, pepper &
baking soda. Add the butter & using a pastry blender, or your
fingers, cut it in until the mixture is crumbly. Add the cheddar &
chives, toss to combine. Add the buttermilk, and stir just until
combined. (Do not overmix: the dough will be sticky.)
Transfer dough to a lightly floured surface & knead it a few times
just to bring it together. Gently shape it into a 1" thick disc. Using
a 2 inch round cookie cutter, cut out 16 biscuits, (flouring the cutter
& reshaping the scraps of dough as necessary). Place on the prepped
baking sheet. Bake until the bottoms are golden brown, 15-18 mins.
Source: Woman's Day
CHEESY SCALLOPED
POTATOES
~Shared by Doe,
Oliver, B.C., Canada
2 lbs Yukon Gold or baking potatoes
1 1/2 c shredded sharp cheddar
1 15-16 oz jar Alfredo sauce
1/3 c chpd chives or scallions
1/2 c milk
1/8 tsp cayenne & nutmeg
Heat oven to 350. Coat shallow 2 qt baking dish with non-stick cooking
spray. Thinly slice potatoes. Reserve 1/4 c cheese. Mix potatoes with
remaining ingred in lg bowl. Spoon into prepped baking dish. Cover with
foil: bake one hour. Remove foil from baking dish; sprinkle with
reserved cheese. Bake 20-30 mins more until potatoes are tender &
mix is bubbly. Let stand 15 mins. Serve.
APPLE AND CARAMEL
DESSERT SANDWICH
~Shared by Doe,
Oliver, B.C., Canada
4 servings.
8 slices white vanilla cake, bread shaped (can sub slices of angel food
cake)
4 oz sliced Gouda
4 apples, peeled & sectioned
1/4 c butter
1/2 c sugar
1/2 c 35% whipping cream
Heat skillet over high heat & melt 3 tbsp butter. Stir in apple
pieces until lightly golden & cook 5 mins. Remove apples & set
aside. Put skillet back over med-high heat. Add sugar & let it melt
util it turns into caramel. Add cream & simmer 3-4 mins, stirring.
Mix apple pieces with caramel sauce & keep warm. Evenly distribute
cheese on four slices of cake. Top with remaining four. In other
skillet, melt remaining tbsp of butter over med heat & brown cake
sandwiches 4-5 mins. on each side. Set sandwiches in plates, drizzle
with caramel sauce & top with apples.
Cheese variations: Canadian Cheddar, mozza & Brie.
GREENS AND ROSEMARY
CHOWDER
~Shared by Doe,
Oliver, B.C., Canada
4-6 servings
2 tbsp. butter
1 cup each onion,leek,celery & carrots, diced
1 1/2 tsp. dried rosemary, crumbled
3 tbsp flour
6 c milk, heated
2 c broccoli, diced
3 c baby spinach, washed & loosely packed
1/2 c shredded monterey jack cheese
1/2 c shredded Canadian cheddar
pepper to taste
In heavy pot, melt butter over medium heat. Saute onions, leek, celery,
carrots & rosemary, until onions are translucent. Stir in flour
& saute for 2 mins. Add milk slowly, stirring well. Add broccoli
& simmer uncovered for 10 mins- do not allow to boil. Add spinach,
stir until wilted & serve. Sprinkle each bowlful with cheese.
Variations- mozzarella, Havarti.
CHS MEN'S CLUB
GARLIC BREAD
~Shared by Doe,
Oliver, B.C., Canada
From Catholic High School Men's Club barbecue. chairman Dr. Scott
Pecue.
Makes 3 loaves.
1 lb. butter
1 cup olive oil
1/4 cup Worcestershire sauce
1 cup Parmesan cheese
3 tbsp. garlic powder
Salt and Pepper to taste.
3 loaves of French bread
Additional Parmesan cheese
1. Melt butter in pot. Add olive oil, Worcestershire sauce, 1 cup
Parmesan cheese and garlic powder to butter and stir.
2. Split French bread in half. Spread butter sauce over the loaves and
sprinkle additional Parmesan cheese on top.
3. Toast lightly in 350-degree oven.
POTATO-GRUYERE GRATIN
~Shared by Doe,
Oliver, B.C., Canada
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients
5 large baking potatoes (3 pounds), peeled and thinly sliced
4 large red potatoes (11?2 pounds), unpeeled, thinly sliced
1 teaspoon minced garlic
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried
1 teaspoon salt
1?4 teaspoon pepper
8 ounces Gruyere cheese, shredded (2 cups)
1 can (13 3/4 ounces) chicken broth
2 tablespoons stick butter or margarine, cut in small pieces
Preparation
1. Heat oven to 425°F. Grease a 3-quart gratin or other shallow baking
dish.
2. Spread half the potato slices in dish. Sprinkle with the garlic and
half the thyme, salt, pepper and cheese. Top with remaining potato
slices, overlapping, for an attractive top. Pour broth over potatoes.
Sprinkle with remaining thyme, salt, pepper and cheese. Dot with butter.
3. Bake 30 minutes. Tilt pan to spoon up broth to baste potatoes. Bake
30 minutes longer or until top is browned and potatoes are tender. Let
stand 10 minutes before serving.
Planning Tip: The potatoes can be peeled, covered with water and
refrigerated overnight.
Nutrition Facts
Yield 12 servings
Servings 12
Amount Per Serving
Calories 213
Total Fat 8g
Saturated Fat 0
Cholesterol 26mg
Sodium 402mg
Total Carbohydrates 26g
Dietary Fiber 0
Protein 9g
CREAMY GARLIC &
HERB LINGUINE
~Shared by Doe,
Oliver, B.C., Canada
220 g linguine, uncooked
2 c fresh sugar snap peas
3 tbsp. Kraft Extra Virgin Olive Oil Tuscan Dressing
1 lb. frozen, raw deveined peeled lg shrimp, thawed
1/2 c (1/2 of 250f tub) Philadelphia Herb & Garlic Cream
Cheese Spread
2 tbsp Parmesan
2/3 c chicken broth
1 tbsp. chopped fresh parsley
Cook pasta in lg saucepan omitting salt & adding peas to the
boiling water for the last 2 mins.
Meanwhile, heat dressing in lg nonstick skillet on medium high heat.
Add shrimp, cook 3-4 mins or until the shrimp turn pink, stirring
frequently. Transfer to bow; cover to keep warm. Add cream cheese
spread & broth to skillet; cook & stir on medium heat 4 mins.
or until the cream cheese is melted & sauce is thickened. ( Do not
let sauce come to a boil.) Drain pasta mix. Add to sauce with shrimp
mixture; mix well. Top with Parmesan & parsley.
CHEESE AND VEGETABLE
PIE
~Shared by Mary H.,
Montreal, Canada
1 7-ounce can corn
1 10-ounce can green peas
1 10-ounce can cut green beans
1 large onion, chopped
3 cups grated cheddar cheese
1 cup flour
1 1/2 teaspoons baking powder
4 tablespoons butter
1 1/4 cups milk
3 eggs Worcestershire sauce, salt, thyme, pepper, etc., to taste
Drain vegetables very well (no liquid). Put vegetables, grated
cheese, Worcestershire sauce and seasoning in casserole dish; mix
well. Cut butter into flour and baking powder. Beat eggs
into milk and add to flour mixture. Beat for 1 minute. The
mixture will be lumpy: don't worry. Pour over vegetables.
Place in preheated, 350-degree F. oven and bake for 35 to 40
minutes. Don't let crust burn. Baked yams go well with
it. Yield: 6 to 8 servings.
BULGAR, CHEESE AND
TOMATO CASSEROLE
~Shared by Mary H.,
Montreal, Canada
1 large onion
2 to 3 tablespoons oil
1 cup fine bulgar (cracked wheat)
1 28-ounce can crushed tomatoes
1 teaspoon dried oregano
1 cup dry curd cottage cheese
1 12 or 14 ounce can corn niblets
salt and pepper, to taste
1 cup coarsely shredded, tightly packed cheddar cheese
Heat chopped onion in oil in large frying pan; sauté over medium heat
until onion softens and colors slightly. Add bulgar, stirring to
coat well. Add tomatoes and liquid from can. Add
oregano and stir. Reduce heat, cover and simmer for 15 minutes.
Stir in cottage cheese. Drain corn; then add niblets to pan and
stir. Sprinkle with salt and pepper. Sprinkle with grated
cheddar cheese. Either cover for a few minutes to melt the
cheese, OR, if your pan is oven proof (ie. if the handle won't melt or
burn), place under a preheated broiler to melt the cheese. Yield:
3 or 4 servings.
BARLEY CHEESE
CASSEROLE
~Shared by Mary H.,
Montreal, Canada
1 cup pot barley
3 cups hot water or vegetable stock
2 onions, chopped
1 sweet green pepper, chopped
2 large tomatoes, cut in chunks
1 tespoon dried oregano
salt and freshly ground pepper, to taste
2 cups shredded cheddar or feta cheese
In casserole, put barley, stock or water, onions, green pepper,
tomatoes, oregano, salt and pepper. Stir, then cover and bake in
a 350-degree F. oven for 45 minutes. Stir in cheese. Bake,
uncovered, for 25 minutes longer or until barley is tender and most of
the liquid is absorbed. Yield: six servings.
BAKED POTATO-CHEESE
CASSEROLE
~Shared by Mary H.,
Montreal, Canada
8 to 10 large potatoes
1 1/2 cups grated old cheddar cheese
2 to 3 onions, chopped
3/4 to 1 cup milk
Slice potatoes 1/2 inch thick. Parboil in boiling salted water
for 10 minutes. Sauté the onions until soft. Layer in
buttered casserole dish with onions, small dabs of butter, 1 cup of the
cheese and a little pepper.
Add 3/4 to 1 cup milk, then top with the remaining 1/2 cup grated
cheese. Cover with foil. Bake at 350 degrees F. for 30 to
40 minutes (until potatoes are cooked). Broil for the last 2
minutes, with the foil removed. Serves 6 to 8.
CHILI AND CHEESE
CORNBREAD
~Shared by Mary H.,
Montreal, Canada
1 regular size (10 ounce) can creamed corn
1/3 cup butter or margarine
1 teaspoon salt
1 cup yellow cornmeal
1 1/2 cups grated old cheddar cheese
3/4 cup milk
2 eggs, slightly beaten
1/2 teaspoon baking soda
1 4-ounce can mild green chilies, chopped
Preheat oven to 400 degrees F. Cream butter with dry ingredients
(cornmeal, salt and baking soda). Add milk, eggs and corn; mix
well. Pour 1/2 batter into greased and floured, 9" x 9" baking
pan.
Spread chopped chilies over batter. Add half of the grated
cheese, then rest of batter and rest of cheese. Bake for 45 minutes, or
until sides pull away from the pan. Makes 8 to 10 servings.
CHEESE WAFERS
~Shared by Mary H.,
Montreal, Canada
It is not necessary to bake all of the wafers at once. Bake as
many as you need, wrap the rest of the pastry tightly in plastic wrap,
and store it in the refrigerator to use another day. Freshen
leftover wafers by heating a few minutes in a 350 degrees F. oven.
1 6-ounce roll blended sharp cheese
1/2 cup butter
1 cup pastry flour
1/4 teaspoon salt
Put first two items in a bowl and let stand to soften, or put in
microwave for about 12 seconds. Cream together. Blend in
pastry flour and salt. Pat into a firm ball, cover and chil at
least 1 hour. Roll, half at at a time, about 1/8 inch
thick. Cut out with a small cookie cutter and place on a
foil-lined baking sheet. In warm weather, chill for half an hour
or longer before baking.
Bake at 400 degrees F. until delicately brown, about 5 minutes.
Serve warm or cool with drinks or salad. Makes 60 or more wafers.
Savory Cheese Squares: Season more highly with cayenne pepper,
Worcestershire sauce and garlic salt. Pat into an oblong 1/2 inch
thick. Cut into 1-inch squares with a knife or pastry wheel and
bake.
STUFFED EDAM CHEESE
~Shared by Mary H.,
Montreal, Canada
Scoop out the center of an Edam cheese. Measure, and add an equal
amount of Roquefort. Grind together in the food chopper or
processor. Add about half as much butter as cheese. Blend
well and season with Worcestershire sauce or brandy. Spoon into
the cheese shell.
COVENTRY CHEESE BALL
~Shared by Mary H.,
Montreal, Canada
1 8-ounce package cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup minced onion
2 tablespoons minced parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
In a bowl, blend cream and cheddar cheeses. Add onion, parsley,
Worcestershire sauce and salt; blend well. Shape into a
ball. Chill and serve with assorted crackers, if desired.
Makes 1 cheese ball.
Harlequin cheese ball: Add 2 tablespoons finely diced pimiento, 1
teaspoon prepared mustard and 1 clove garlic, crushed, to basic cheese
mixture. Shape into a ball. Chill. Garnish with
pimiento stars, if desired.
Holiday cheese ball: Add 1 tablespoon caraway seeds to basic
cheese mixture. Shape into a ball. Chill. Sprinkle
ribbons of paprika and chopped parsley around ball.
Fruit and nut cheese ball: Add 1 8 1/4 ounce can crushed
pineapple, well drained, and 1/3 cup finely chopped nuts to basic
cheese mixture. Shape into a ball; roll in 1/3 cup chopped
nuts. Chill.
BROCCOLI AU GRATIN
~Shared by Mary H.,
Montreal, Canada
1 bunch broccoli (about 2 pounds) or 1 small head cauliflower (or two
10-ounce frozen packages of either vegetable)
1 11-ounce can condensed cheddar cheese soup
1/4 cup milk
2 tablespoons buttered bread crumbs
4 slices bacon, cooked and crumbled
Cook vegetable; drain. Place in shallow baking dish (10" x 6" x
2"). Stir soup; blend in milk; pour over vegetable. Top
with crumbs. Bake at 350 degrees F. for 20 minutes, or until
hot. Garnish with bacon before serving. Makes 4 to 6
servings.
BEETROOT AND FETA
SLAW
~Shared by Larry
Holmes, Toronto,
Canada
3 medium fresh beets
1 small red onion, thinly sliced
1 jar Feta cheese in oil, herbs and spices, drained
1 tablespoon honey
1 shallot, peeled and minced
1 tablespoon wine vinegar
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1 teaspoon fresh thyme, finely chopped (optional)
Pinch salt and pepper
Under running water trim and peel beets. Using a mandolin,
finely slice the beets. Evenly cut the slices into thin strips
(julienne). In a medium bowl, combine the beets, onion and Feta
cheese. In a small bowl whisk together the honey, shallot, vinegar,
olive oil, Dijon mustard, fresh thyme and salt and pepper. Pour
over beet mixture and gently toss.
Makes 2 – 4 servings.
SOUTHWEST BOCCONCINI
SALAD CUPS
~Shared by Larry
Holmes, Toronto,
Canada
2 cloves garlic, minced
1/4 cup cilantro, finely chopped
½ small red onion, peeled and finely chopped
½ teaspoon cumin
pinch chili powder
¼ cup olive oil
2 fresh limes, juiced
Salt and pepper to taste
1 tub Bocconcini cheese pearls, drained
1 jalapeño pepper, seeds removed and finely chopped
¾ cup canned chick peas (garbanzo beans) rinsed and drained
3 sheets filo pastry
melted butter
Preheat oven to 350 degrees F.
Layer and butter three sheets of filo pastry. Lightly spray a
mini muffin tin with cooking spray. Cut filo into squares ½-inch wider
that the muffin cups. Press carefully into tins so that the
pastry fits snugly into the cups. Bake for 5 minutes or until
lightly golden.
In a medium bowl combine cilantro, onion, cumin, chili, powder, olive
oil, lime juice, salt and pepper. Add Bocconcini cheese, jalapeño
and chick peas; toss gently. Cover and refrigerate,
allowing the mixture to marinate for at least 30 minutes before
assembling. Bring mixture to room temperature before serving.
Fill the cups and serve immediately.
Makes 18 mini cups.
MOZZARELLA CRAB CAKE
BURGER
~Shared by Larry
Holmes, Toronto,
Canada
Chipotle Mayonnaise:
¾ cup mayonnaise
1 tablespoon chipotle chilies in adobe sauce
1 teaspoon adobe sauce from chipotle chilies
1 tablespoon fresh cilantro, finely chopped
Juice and zest from half of a fresh lime
Burgers:
2 cans crabmeat, drained, rinsed and squeezed dry
¼ cup chipotle mayonnaise
2 spring onions, white part only, thinly sliced
1 egg lightly beaten
1 teaspoon Worcestershire sauce
1 teaspoon dried mustard
Pinch cayenne pepper
1 cup bread crumbs
2 tablespoons canola oil
1 package sliced Mozzarella cheese
4 soft Kaiser buns, spit and toasted
4 slices fresh tomato
Chipotle Mayonnaise: In food processor, combine mayonnaise, chilies,
adobe sauce, cilantro, lime juice and zest. Pulse until smooth.
Cover and refrigerate until ready to use.
Burger: In a large bowl, combine crabmeat, mayonnaise, springs onions,
egg, Worcestershire sauce, dried mustard and cayenne pepper. Stir
well to combine,; gradually stir in ½ cup bread crumbs. Form
mixture into four one-inch thick patties; dredge patties into remaining
breadcrumbs. Cover and refrigerate until ready to use. (Freezing
the patties for half an hour prior to cooking will help the patties
stay together while cooking.
In a large skillet over medium heat add oil. Fry patties, turning
once, until golden, approximately 4 minutes per side. Transfer to
paper tows to drain. Top each burger with two slices mozzarella cheese.
Spread spoonfuls of chipotle mayonnaise onto toasted buns, add burger
and top with a slice of fresh tomato.
Makes 4 burgers.
CHEESE FRITTERS
~Shared by Luanne,
FL
I got this recipe from Jean along time ago. We made them a couple of
times and they were really good. These are great for snacking when
watching Nascar. That's a
hint for Carol. LOL.
1/2 cup milk
1 tablespoon oil
1 medium egg
1/4 teaspoon salt
1 teaspoon yellow mustard
1 cup flour
1 teaspoon baking powder
1 cup shredded cheese
Oil, shortening, or bacon grease for frying
In a medium sized bowl combine the milk, oil, egg, salt and mustard.
Beat it really well, to mix it all up together. Dump in the flour and
baking powder. Mix again until the batter is almost smooth, it will be
very thick. Finally, stir in the cheese.
The batter may now be prepared two different ways.You can deep fry them
or pan fry, sort of like pancakes. Heat about 2 tablespoons of bacon
grease or margarine in a large skillet, over medium high heat. Drop in
the fritter batter by large spoonfuls. I usually fry 3 or 4 fritters at
a time. This recipe makes about 12 fritters. You can use them to dip in
a sauce or serve with your meal.
CHEESE BALL
~Shared by Luanne,
FL
8 oz Sharp or Extra Sharp Cheddar Cheese
1 Pkg Dry Hidden Valley Ranch Dressing Mix
8 oz Cream Cheese
Chili Powder
Allow cheeses to soften. Mix ingredients together well. Should be
a creamy yellow color. Roll in Chili powder and chilling
overnight makes it better.
CHEESY BEEF CASSEROLE
~Shared by Luanne,
FL
Ingredients:
1 pound ground round
2 (8-ounce) cans tomato sauce
1 cup cottage cheese
1 (8-ounce) package cream cheese
1/4 cup sour cream
1/3 cup green onions, chopped
2 tablespoons butter, melted
8 ounces egg noodles, cooked
Preparation:
In a sauté pan over medium heat, brown meat. Drain grease. Stir in
tomato sauce. Combine well and remove from heat.
In a 2-quart buttered casserole, place half of the cooked noodles.
In a large bowl, combine cottage cheese, cream cheese, sour cream and
onions. Spread over the noodles.
Cover with remaining noodles. Pour 2 tablespoons melted butter over
noodles and top layer with tomato-meat sauce. Chill 1 hour before
baking. Bake 1 hour at 375 degrees.
WELSH RAREBIT
~Shared by Luanne,
FL
This was always a favorite in our house! The leftovers get eaten for
breakfast the next morning. Huh, what leftovers!!
3 Tbs. butter
3 Tbs. flour
1 tsp. dry mustard
1 3/4 cups milk
2/3 cup beer (chicken stock)
12 oz. shredded Cheddar cheese (sharp)
1/2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
paprika
Note: It's easiest to make a nice smooth sauce if you preheat the milk.
Melt the butter in a medium saucepan. Stir in flour and cook over
medium heat for 2 minutes, stirring constantly. Stir in the dry mustard
and cook 1 more minute, stirring.
Stir in the milk slowly and bring to a boil, stirring constantly.
Add beer. Reduce heat to medium low and simmer, stirring, for 2 minutes.
Remove from the heat and add cheese by the handfuls, stirring each
until melted. Season with Worcestershire and cayenne. Ladle over toast
or toasted English muffins and sprinkle with paprika.
LINDA'S LOW-CARB
GLUTEN-FREE CHEESECAKE
~Shared by Linda
H., Rosharon, TX
Gluten Free Walnut Crust:
¼ c. Almond flour
1 Tbsp stevia powder
1/4 cup soft butter
2 cups finely chopped pecans
Cheesecake:
3 – 8 oz bars of gluten free cream cheese, softened
1/2 cup Stevia Cane
3 eggs
1 cup sour cream
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the
unbaked crust. Place in preheated oven for 40-50 minutes. Cool on
a wire rack and then refrigerate until 15 minutes before serving.
Source: Linda H. - Mother’s Day 2011
HOT CHEDDARY SPINACH
DUNK
~Shared by Linda
H., Rosharon, TX
You may have seen dips like this before, but Stouffer's makes it a new
taste experience. The cheesy Welsh Rarebit accents the Creamed Spinach
perfectly to create a taste sensation! Serve at your next party or
indulge your family with something different.
Servings: 8
1 package (10-oz.) Classic Recipes Welsh Rarebit
1 package (9-oz.) Creamed Spinach, prepared according to pkg. directions
1 (16-oz.) round bread loaf
2 Tbsp. all-purpose flour
6 strips bacon, cooked, drained and crumbled
1 can (8-oz.) water chestnuts, drained and chopped
1 tsp. Dijon mustard
1/8 tsp. cayenne pepper
2 Tbsp. shredded cheddar cheese
Preheat oven to 400°F.
CUT top third off bread. Remove soft bread from inside, leaving a
1-inch shell. Cut top crust and soft bread into bite-size pieces. Place
bread shell on baking sheet.
Prepare Welsh rarebit according to package directions, thoroughly
stirring in flour halfway through heating time.
Combine Welsh rarebit, creamed spinach, bacon, water chestnuts, mustard
and pepper in medium bowl; place in bread shell. Sprinkle with cheese.
Bake for 20 to 25 minutes or until cheese melts. Serve hot with bread
pieces for dipping.
Source: http://www.meals.com
CHEESY CRAB CUPS
~Shared by Linda
H., Rosharon, TX
Serves: 15
Cheesy Crab Cups are the open-faced version of crab rangoon. These
creamy little cups are great for sophisticated seafood lovers and snack
aficionados alike. Make 'em for your next party.
4 ounces cream cheese, softened
1/4 cup shredded Cheddar cheese
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old Bay seafood seasoning
1/2 teaspoon garlic powder
1 scallion, thinly sliced
1/4 pound imitation crabmeat, flaked
1 (2.1-ounce) box mini phyllo shells (15 per box)
Preheat oven to 350°F.
In a medium bowl, beat cream cheese, Cheddar cheese, mayonnaise, lemon
juice, seafood seasoning, and garlic powder just until combined.
Gently beat in scallion and crabmeat just until evenly mixed. Spoon 1
tablespoon crab mixture into each phyllo shell and place on baking
sheets.
Bake 15 minutes, or until heated through and shells are golden.
CHEESY PEPPERONI
PULLS
~Shared by Linda
H., Rosharon, TX
Makes: 6 servings
4 oz. Pepperoni slices
1 green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough
Heat oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes
and dressing in 13x9-inch baking dish sprayed with cooking spray.
Sprinkle with cheese.
Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen
shears. Place evenly over cheese.
Bake 30 min.; cool 10 min. Invert onto platter; carefully remove dish.
Serving Suggestion
Serve with warm pizza sauce for dipping and your favorite hot steamed
vegetable to round out the meal.
Source: Kraft Kitchens
CHEESY RICE KRISPIES
TREATS
~Shared by Linda
H., Rosharon, TX
Serves 24
Covered, these appetizers can be stored, refrigerated, for several
days. They are good hot or cold. Serve them also as accompaniments to
soups or salads.
1 cup soft butter or margarine
1 1/2 cups (4 to 5 oz.) shredded sharp cheddar cheese
1 1/2 cups all-purpose flour
Dash cayenne pepper
1 1/2 cups crisp rice cereal
Cream butter with the cheese. Blend in flour and cayenne pepper. Mix in
cereal.
Press into buttered 8-or 9-inch cake pan. Bake at 375 degrees for 15 to
20 minutes or until crisp.
Cool Cut into bars. Serve warm or cold.
CHEESY PIZZA SNACKS
~Shared by Linda
H., Rosharon, TX
1/4 cup Parmesan cheese
1 Tbsp. dry spaghetti sauce mix
2 tsp. garlic powder
8 cups Crispix cereal
4 cups pretzel nuggets
3 Tbsp. vegetable oil
Combine Parmesan cheese, spaghetti sauce mix and Garlic powder. Set
aside.
In a bag, combine Crispix cereal and pretzel nuggets. Pour oil
over cereal mixture. Close bag and gently toss cereal mixture until
well coated. Add Parmesan cheese mixture and close bag. Gently toss
cereal mixture until well coated
CHEESY SPINACH AND
BACON DIP
~Shared by Linda
H., Rosharon, TX
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, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies,
undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled
MICROWAVE ingredients in microwaveable bowl on HIGH 5 min. or until
VELVEETA is completely melted and mixture is well blended, stirring
after 3 min.
Serve with tortilla chips and cut-up fresh vegetables. (Tortilla chips
and vegetables are not included in nutrition information.)
Use Your Slow Cooker
When serving this dip at a party, pour the prepared dip into a small
slow cooker set on Low. This will keep the dip warm and at the ideal
consistency for several hours. For best results, stir the dip
occasionally to prevent hot spots.
Nutritional information per serving Calories 70 Total
fat 5 g Saturated fat 3 g Cholesterol 15 mg
Sodium 300 mg Carbohydrate 2 g
CHEESY CHICKEN RANCH
SQUARES
~Shared by Linda
H., Rosharon, TX
Servings: 6
"Chicken, spinach, cheese and crescent rolls make a quick & easy
weeknight dinner. Recipe is from Hidden Valley."
1 (1 ounce) packet ranch dressing mix
1 1/2 lbs boneless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
2 (8 ounce) tubes crescent roll dough
1/4 lb muenster cheese, sliced
2 cups fresh baby spinach, loosely packed
3 eggs
1 egg yolks
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper
1 tablespoon milk
Preheat oven to 350°F
In a medium bowl, combine seasoning mix and chicken and stir to coat.
In a large skillet, heat oil over medium-high until shimmering. Add
chicken and cook for 5 to 7 minutes, stirring frequently, until no
longer pink. Remove the pan from the heat and set aside.
Unroll one of the tubes of crescent rolls into a buttered 13x9x2-inch
baking dish. Firmly pinch together perforations and press the dough to
fit bottom of the dish. Place layer of cheese over the dough to cover.
With a slotted spoon, Spread the chicken over the dough and top with
the spinach.
In a medium bowl, beat 3 eggs, Parmesan cheese, and pepper, together
until well blended. Pour this mixture over the spinach. Unroll the
remaining dough and press into place on top of the spinach.
In a small bowl, beat the egg yolk together with the milk. Brush the
top of the dough with the yolk mixture. Bake covered for 30 minutes.
Remove the cover and bake for another 10 minutes or until the pastry is
golden. Let stand for 10 minutes before cutting into squares.
CHEESY CORN BITES
~Shared by Linda
H., Rosharon, TX
My Bunko group loved these ~ Linda.
8 oz. cream cheese, room temperature
1 cup shredded pepper jack cheese
1 large egg
1/2 cup frozen corn kernels
48 scoop shaped tortilla chips (one 10 oz. bag)
Chopped chives or cilantro, for sprinkling
Preheat oven to 350. In a large bowl, mix the cream cheese, pepper jack
cheese, egg and corn.
Arrange the chips on a large rimmed baking sheet and place 1 t. corn
mixture in each.
Bake until the filling sets, about 20 minutes. Sprinkle the corn bites
with the chives; serve warm.
Source: The Cooking Nook – Google Group
CHEESY OLIVE BREAD
~Shared by Linda
H., Rosharon, TX
1 cup (4 ounces) grated pepper jack cheese
1/2 cup chopped pitted green olives
4 tablespoons butter, softened
8-ounce package cream cheese, softened
1 teaspoon garlic powder
1 loaf olive or Italian bread, halved lengthwise
In a bowl, combine the pepper jack cheese, olives, butter, cream
cheese, and garlic powder with a hand-held mixer until smooth. Slather
the cheese mixture over the cut halves of bread and sandwich the halves
together.
Wrap the loaf in aluminum foil and put on the grill, or if broiling
under the broiler. Grill or broil, 4 inches from the heat, turning
once, until the edges of the bread are crisp and golden and the cheese
mixture is melted, about 10 to 15 minutes total. Transfer the bread to
a cutting board, slice and serve hot.
Servings: 6
Source: Paula's Best Dishes Episode: Get Grillin'
MEAT AND POTATO PIE
~Shared by Linda
H., Rosharon, TX
Try an easy twist on a shepherd's pie. Layer the meat, potatoes and
veggies in a pie plate, and dinner's on the table in no time!
Makes: 6 servings
1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso® plain bread crumbs
1/3 cup ketchup
3/4 tsp. salt
1 cup Green Giant® frozen mixed vegetables
1 3/4 cups water
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 cup milk
2 cups plain mashed potato mix (dry)
1 Tbsp. chopped fresh chives, if desired
Heat oven to 375°F. In medium bowl, mix beef, bread crumbs, ketchup and
1/2 tsp. of the salt. Press mixture in bottom and up sides of ungreased
9-inch pie pan. Bake 10 minutes.
Meanwhile, in 2-quart saucepan, mix frozen mixed vegetables, water,
remaining 1/4 tsp. salt, garlic powder and onion powder. Heat to
boiling. Remove from heat. With fork, stir in milk and mashed potato
mix (dry) until potatoes are of desired consistency.
Remove beef crust from oven; pour off any drippings. Spoon potato
mixture evenly into partially baked crust. Bake 10 to 15 minutes longer
or until hot. Sprinkle with chopped chives.
To make Cheesy Meat and Potato Pie, sprinkle the pie with 1 cup of
shredded Cheddar cheese just before the last 5 minutes of bake time.
Source: Pillsbury.com
CHEESY ROASTED
TOMATILLO EMPANADAS
~Shared by Linda
H., Rosharon, TX
1 (3 ounce) package cream cheese, softened
3/4 cup shredded Mexican-Style Four Cheese Blend
1/4 cup Archer Farms™ Roasted Tomatillo Salsa
2 (7.5 ounce) packages Refrigerated Buttermilk Biscuits
1 Tbsp. milk
1/4 tsp. Archer Farms™ Spicy Southwest Table Salt
Heat oven to 400 degrees F. Stir together the cream cheese,
shredded cheese and the salsa.
Press each biscuit into a 4-inch round. Place about 1 rounded tsp. of
filling on center of each round; fold dough over filling.
Press edges to seal and crimp with a fork. Brush milk over biscuits and
sprinkle with salt. Place on sprayed baking sheet.
Bake 10 to 13 minutes or until light golden brown. Serve with
additional salsa.
SOUTHWESTERN CHEESY
CHICKEN SKILLET
~Shared by Linda
H., Rosharon, TX
1 Lb boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb ( 8 oz ) shredded mexican blend cheese
1 can ( 10 oz ) diced tomatoes & green chilies, undrained
1/2 cup sour cream
2 tbsp chopped fresh parsley ( optional )
Cook chicken in large nonstick skillet on medium-high heat for 5-7
minutes or until cooked through, stirring occasionally. Stir in 2 cups
water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium.
Simmer 15 minutes or until water is almost absorbed. Add cheese and
tomatoes. Cook until cheese is melted, stirring frequently. Remove from
heat; stir in sour cream. Sprinkle with parsley.
CHEESY LASAGNA SOUP
~Shared by Linda
H., Rosharon, TX
1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut in 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 14-1/2-ounce cans diced tomatoes in olive oil, garlic and spices,
undrained
1 6-ounce can tomato paste
2 cups (4 ounces) Mafalda (mini lasagna noodles) pasta
1 Tbsp. brown sugar, packed
1-1/2 tsp. Italian seasoning, crumbled
1/4 tsp. pepper
1-1/2 cups Italian-style croutons
1-1/2 cups (6 ounces) shredded mozzarella cheese
Cook beef, onion, bell peppers and garlic over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown and onion is
tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in
brown sugar, Italian seasoning and pepper. Place in CROCK-POT. Cook on
Low for 6 to 8 hours.
About 1 hour before serving, place cooked noodles in CROCK-POT with
remaining ingredients. Top with croutons. Sprinkle with cheese. Makes 6
servings.
CHEESY CHICKEN
SPAGHETTI IN SLOW COOKER
~Shared by Linda
H., Rosharon, TX
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients
in slow cooker and stir to mix well. Cook on LOW for 2-3 hrs. Stir
again just before serving.
12 (one cup) servings ~ 6 points each
Nutrition Info: 286 cal., 5.7 g. fat, 2.7 g. fiber
SERVINGS: 4 POINTS: 5
CHEESY BRAT STEW FOR
THE SLOW COOKER
~Shared by Linda
H., Rosharon, TX
"This is a delicious stew! Easy to make and wonderful to eat.”
Original recipe yield: 6 servings.
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 Tbsp. dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
Place the bratwurst, potatoes, minced onion, green beans, red pepper,
Cheddar cheese, mushroom soup and water into a slow cooker.
Cover, and cook on medium for 3 hours, or until potatoes are
fork-tender.
CHEESY PEACH CAKE
~Shared by Linda
H., Rosharon, TX
1 small pkg. vanilla instant pudding
1 (2 layer) yellow cake mix
1 can peach pie filling
8 oz. cream cheese
1 1/2 c. milk
1 container of cool whip(8 oz)
chopped nuts
Prepare the cake mix as directed on the box. Pour into a greased and
floured 9 x 13 pan. Bake according to directions on cake mix box.
Let cake cool. Spread peach filling over cake. Beat the cream cheese,
pudding and milk until smooth. Spread over peach filling. Spread the
cool whip over the cream mixture. Sprinkle with chopped nuts. Chill 4
before serving.
CHEESY BAKED PASTA
WITH SPINACH AND
ARTICHOKES
~Shared by Linda
H., Rosharon, TX
Serves 4
8 ounces mezzi rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper
Cook the pasta according to the package directions. Drain and return it
to the pot.
Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella,
and ¼ teaspoon pepper to the pasta and toss to combine.
Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or
8-inch square) broilerproof baking dish. Sprinkle with the remaining
cup of mozzarella.
Broil until the cheese is browned in spots, 2 to 3 minutes.
Tip
The pasta can be refrigerated for up to 3 days or frozen for up to 3
months.
Nutritional Information
Calories 491; Fat 19g; Sat Fat 10g; Cholesterol 68mg; Sodium 1,045mg;
Protein 27g; Carbohydrate 54g; Sugar 3g; Fiber 5g; Iron 3mg.
Source: Real Simple.com
CHEESY VEGETABLE
PASTA
~Shared by Linda
H., Rosharon, TX
Really good!
Serves 6
2 tablespoons olive oil
1 tablespoon balsamic vinegar
kosher salt
freshly ground black pepper
2 medium zucchini (about 1 pound), halved lengthwise
1 medium eggplant (about 1 pound), halved lengthwise
1 large onion, peeled and quartered
10-15 cherry tomatoes, sliced in half
1/2 pound ziti or penne
2 large cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried mint
4 ounces Feta cheese, crumbled (about 1/2 cup)
1 cup prepared tomato sauce
1/2 teaspoon crushed red pepper flakes (it needs this)
8 ounces mozzarella, shredded
Cut up the Zucchini, eggplant, cherry tomatoes and onion. Toss
with 1 T. of oil, vinegar and Salt and pepper then bake at 400
degrees for 15-20 minutes or until veggies are tender. Remove fro
oven. Reduce heat in the oven to 350º F.
Cook the pasta according to the package directions; drain. Return the
pasta pot to the stove, add the garlic and the remaining tablespoon of
oil, and cook over low heat until the garlic sizzles. Stir in the
oregano and mint.
Add the cooked pasta, roasted vegetables, Feta, the tomato sauce,
pepper flakes, remaining 1/2 teaspoon salt, and a few more grinds of
pepper. Transfer to a 13-by-9-inch baking dish. Sprinkle the top with
the mozzarella.
Bake, covered, for 30 minutes. Uncover and bake for 15 to 20 minutes
more or until the cheese is melted and golden, and a knife inserted in
the center for 5 seconds comes out hot.
Source: Real Simple.com
CHEESY HASH BROWN
CHILI
~Shared by Linda
H., Rosharon, TX
Yields: 4 servings
2 Tbsp. EVOO – Extra Virgin Olive Oil
1 onion, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can diced tomatoes
1 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Preheat oven to 400°F. Position a rack in the upper third of the oven.
In a large saucepan, heat EVOO over medium heat. Add the beef and cook,
breaking up the meat with a wooden spoon, for 5 minutes. Season with
salt and pepper.
Add the onion, chili powder and cumin, and cook, stirring, until the
onion is soft, about 5 minutes. Add the beans and tomatoes with their
juice and bring to a boil. Lower the heat, partially cover and simmer,
stirring occasionally, for 20 minutes. Transfer to an 8x11" baking dish.
In a large bowl, combine the potatoes and cheese. Scatter the potato
mixture over the chili. Place the baking dish on a baking sheet and
bake until the potatoes are cooked through and the chili is bubbling,
about 35 minutes.
Source: Rachael's Daytime Talk Show
CHEESY SPAGHETTI
SQUASH
~Shared by Linda
H., Rosharon, TX
1 large spaghetti squash (3 lb.)
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 plum tomatoes, finely chopped
1/4 cup chopped fresh parsley
Pierce squash several times with fork or sharp knife to allow steam to
escape. Microwave on HIGH 10 min. or just until squash is softened,
turning after 5 min. Let stand 5 min.
Cut squash in half; remove and discard seeds. Use fork to scrape
insides of squash to form strands; place in large bowl. Add remaining
ingredients; toss lightly with fork. Spoon into 1 squash shell; discard
remaining shell.
Microwave 2 min. or until heated through.
Make Ahead
Microwave squash and pull into strands as directed; place in
microwaveable bowl. Refrigerate up to 2 days. When ready to serve,
microwave on HIGH 3 to 5 min. or until heated through.
CHEESY-POTATO
CASSEROLE
~Shared by Lisa H.,
Belmont, NC
1 can cream of celery soup
1 cup milk
1 (8 oz.) carton sour cream
1 pkg. (2 lbs.) frozen hash browns, thawed
1 small onion diced (optional)
Salt and pepper to taste
Grated Cheddar cheese (approximately 4 oz.) (Or more as desired)
Combine soups,onion, milk and sour cream until smooth. Add potatoes,
salt and pepper. Mix lightly. Pour into 13 x 9 inch dish covered. Bake
at 350 degrees for 1 1/2 hours. Sprinkle top with cheese last 1/2 hour
of baking time.
CHEESY HAMBURGER
NOODLES
~Shared by Lisa H.,
Belmont, NC
1 lb.. hamburger
1 can cream of mushroom soup
1 small can mushrooms
1 can water
1 tbsp. onion powder (or minced dried onion)
8 oz. pkg. egg noodles
1/2 cup sour cream
1/4 lb. Velveeta cheese
Brown hamburger and onion seasoning with salt and pepper. Prepare egg
noodles as instructed on package. Mix in 2 quart casserole dish
hamburger, egg noodles, can of soup, can of water, mushrooms and 1/2
cup sour cream. Slice Velveeta and lay on top. Bake for 45 minutes.
APPLE CHEDDAR PIZZA
~Shared by Mary S.,
Nashville, TN
1 package of refrigerated ready-made pizza dough
Filling:
2 Granny Smith apples, peeled, coarsely chopped
4 tablespoons (2 ounces) butter
1/2 lemon, juiced
2 tablespoons raisins
2 tablespoons sugar
2 tablespoons slivered almonds
1 cup (8 ounces) Sharp Cheddar cheese, grated, 1/2 cup will be
used in the pizza filling and 1/2 cup will be sprinkled on top of the
pizza
Preheat oven to 425 degrees Fahrenheit.
Sauté two coarsely chopped Granny Smith apples in butter until
softened. Add lemon juice, raisins and sugar.
Transfer to a mixing bowl, leaving as much butter as possible in the
sauté pan. Add almond slivers to sauté pan, slightly toast. Mix with
apple mixture. Cool. Add 1/2 cup of Cheddar cheese.
Roll ready-made pizza dough into 12 -inch thin circle on floured work
space. Place filling in center of the pizza crust, not to cover
completely. Sprinkle with 1/2 cup of Cheddar cheese.
Bake on parchment paper for 12-15 minutes.
BROCCOLI CHEESE
CASSEROLE
~Shared by Mary S.,
Nashville, TN
2 pounds broccoli, stems removed (can use vegetable peeler to peel,
then slice and eat like celery), large florets cut, yielding about 8
cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into
1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if
using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts
of water). Add the broccoli florets and boil for 3-5 minutes or until
just tender enough so that a fork can easily pierce the floret, but
still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon
pieces on medium heat in a frying pan until lightly browned, but not
crisp. Remove to a plate lined with paper towels to absorb the excess
fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a
bowl, whisk the eggs into the flour, then whisk in the cream and milk.
Add the black pepper (more or less to taste), salt, and mustard. Mix in
about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish,
sprinkling about a third of the cheese over the broccoli florets as you
lay them down. Sprinkle the bacon pieces over the broccoli. Pour the
egg, cream, milk, cheese mixture over the broccoli, moving the broccoli
pieces a bit so that the mixture gets into all the nooks and crannies.
Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you
may want to tent with aluminum foil to keep from burning.
Yield: Serves 5 as a main course, 10 as a side.
CHEESY BREAD
~Shared by Mary S.,
Nashville, TN
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of
being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the
loaves
1 In a large bowl, mix together the cheeses and the green onion. Stir
in the mayonnaise and sour cream. In a separate small bowl blend the
butter and garlic until smooth. Add the butter mixture to the cheese
mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust
side down. Spread cheese mixture over the bread. Place under the
broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to
handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
QUICK MACARONI &
CHEESE
~Shared by Mary S.,
Nashville, TN
2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
2 teaspoons flour
1 cup milk
1/2 teaspoon lemon juice
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper
1 In a medium sized bowl, mix corn starch into the grated cheese, so
that the cheese is coated, set aside. This will help the cheese from
getting too stringy.
2 Bring 2 quarts of water with the tablespoon of salt to a boil in
thick-bottomed saucepan. Add the elbow macaroni and follow the cooking
time instructions on the package, minus about 2 minutes. (If your
macaroni doesn't come with instructions, start checking at 7 minutes).
Cook until al dente - cooked through, but still slightly firm. Drain
the water from the cooking pan.
3 While the macaroni is cooking, prepare the sauce. Melt the butter in
a large saucepan on medium heat. Whisk in the flour. Slowly dribble in
the milk, while whisking (to avoid clumping) until the sauce is smooth.
Slowly add the grated cheese, while whisking, until smooth. Stir in the
lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix.
Sprinkle in some freshly grated black pepper.
Serve immediately.
Yield: Serves 3-4 adults or 4-6 kids.
CHEESY CRUSTLESS
QUICHE
~Shared by Mary S.,
Nashville, TN
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour;
cook, stirring until bubbly. Gradually add the milk; cook over medium
heat, stirring occasionally, until sauce thickens. Remove from the
heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt
and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese,
the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss
and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped
green onions and crumbled bacon. Arrange tomato halves, cut side up,
around the top. Bake at 350°F for 40 minutes, until puffy and lightly
browned. A knife inserted into the center of the quiche should come out
clean. Let rest for 15 minutes, serve.
Yield: Makes 8 servings.
ZUCCHINI BREAKFAST
CASSEROLE
~Shared by Mary S.,
Nashville, TN
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes)
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta
and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt
and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze
excess moisture out of them by pressing them in a sieve, or wrapping in
paper towels and squeezing. Add the tomatoes, basil, and zucchini to
the egg mixture. Moisten the bread cubes with a little water then
squeeze out any excess moisture using paper towels. Mix the bread cubes
into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive
oil. Pour the egg vegetable mixture into the baking pan and even it out
in the pan. Place in the middle rack of the oven. Bake for 30 minutes
at 350°F. The casserole should puff up and brown lightly. If it hasn't
after 30 minutes at 350, increase the heat to 425° and cook for 5-10
minutes further. Remove from oven and let cool on a rack for 10 minutes
before cutting into squares to serve.
Makes 6-8 portions.
BAKED MACARONI &
CHEESE
~Shared by Mary S.,
Nashville, TN
(My favorite)
1 tbsp margarine
1 cup chopped onion
1-1/2 cup raw macaroni, cooked
1-1/2 cup cheddar cheese, shredded
1 - 12 ounce can evaporated skim milk
2 large eggs, beaten
1/2 tsp salt
dash ground red pepper
1/2 tsp paprika
Preheat oven to 350 degrees. In small nonstick skillet, heat
margarine until bubbly and hot; add onion and saute until translucent
(do not brown).
In a mixing bowl, combine all ingredients well. Pour into baking
dish sprayed with Pam. Sprinkle with paprika and dot with 1 tsp
margarine. Bake at 20 to 25 minutes or until set.
CHEESY NOODLE
CASSEROLE
~Shared by Treva, NC
Prep Time: 10 min; Total Time: 49 min
Makes: 5 servings, about 1-1/2 cups each
1 pkg. (16 oz.) frozen vegetable blend (broccoli, carrots, cauliflower)
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made
With 2% Milk Cheese
3/4 cup fat-free milk
1/4 cup KRAFT Light Zesty Italian Dressing
1 can (12 oz.) white tuna in water, drained or 2 (5-oz.) cans tuna.
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
HEAT oven to 375°F. PLACE vegetables in colander in sink. Cook
Macaroni as directed on package; pour over vegetables to drain macaroni
and thaw vegetables. Return to saucepan. STIR in Cheese
Sauce, milk and dressing. Add tuna and 1/2 cup Cheddar; mix well. Spoon
into 2-qt. Casserole; cover. BAKE 35 min. Or until heated
through. Top with remaining Cheddar; bake 3 to 4 min. Or until melted.
Kraft Kitchens Tips: Substitute 1 lb. Extra-lean ground beef, cooked
and drained, for the tuna.
Make Ahead: Assemble casserole as directed. Refrigerate up to 24 hours.
When ready to serve, bake, covered, at 375°F for 40 to 45 min. Or until
heated through. Top with remaining cheese; continue as directed.
SOUTHWESTERN BAKE
~Shared by Treva, NC
Serves: 9
1 (30-ounce) package frozen shredded hash brown potatoes
1 & 1/2 cups shredded Colby and Monterey Jack cheese blend
1 (4.5-ounce) can chopped green chilies, drained
1/2 of a red bell pepper, diced
3 scallions, thinly sliced
6 eggs
1 (12-ounce) can evaporated milk
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
1. Preheat oven to 350°F. Coat a 9" x 13" glass baking dish with
nonstick cooking spray.
2. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese,
green chilies, bell pepper, and scallions.
3. In a medium bowl, combine remaining ingredients; mix well then pour
evenly over potato mixture.
4. Bake uncovered for 55 to 60 minutes, or until center is cooked
through and set.
PIZZA CASSEROLE
~Shared by Treva, NC
I have not tried this, but I am going to. Sounded good!
1 lb. hamburger
1 lb. ground pork
2 bell peppers
2 sm. onions
1 tsp. garlic
2 lbs. egg noodle pasta
salt and pepper to taste
3 8-oz. pkgs. shredded cheese (any kind)
2 jars favorite spaghetti sauce
Boil pasta for about 10 minutes and strain. In separate deep skillet,
cook meats and add onions, bell pepper and garlic. Cook until meat is
thoroughly cooked. Add spaghetti sauce and boil for about 20 minutes.
In a 13x9-inch casserole dish, add a 1/2 cup sauce to bottom of pan.
Add a layer of cooked egg noodles, then a layer of sauce mixture then a
layer of cheese. Keep repeating until noodles are gone and you end up
with a top layer of cheese. Bake at 350 degrees for 30 minutes.
CHEESY VEGETABLE BAKE
~Shared by Treva, NC
To thaw vegetables quickly, place in colander and run water over them.
4 cups frozen broccoli, cauliflower, and carrot blend or similar
vegetable mixture, thawed
1/2 cup chopped onion
1 can (10 3/4 ounces) condensed cream of mushroom soup, regular or low
fat
1 jar (2 ounces) chopped pimientos, drained
2 cups shredded American cheese
Spray slow cooker with cooking spray.
Combine vegetables, soup, pimiento, onion, and cheese in slow cooker.
Cover and cook on LOW for 4 to 6 hours. Stir well before serving.
Serves 4 to 6.
MEATY MANICOTTI
~Shared by Treva, NC
14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (3 ounces) cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese
Cook manicotti shells according to package directions. Meanwhile, in a
large skillet, cook sausage and beef over medium heat until meat is no
longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the
heat. Cool for 10 minutes. Drain shells and rinse in cold water. Stir
the mozzarella cheese, cream cheese and salt into meat mixture. Spread
2 cups spaghetti sauce in a greased 13-in. x 9-in. baking dish. Stuff
each shell with about 1/4 cupful meat mixture; arrange over sauce. Pour
remaining sauce over top. Sprinkle with Parmesan cheese. Cover and bake
at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until
bubbly and heated through.
Yield: 7 servings.
GOLDEN GRITS
CASSEROLE
~Shared by Treva, NC
There's more than one way to serve the Southern classic. Try this baked
version for a delicious golden treat!
Serves: 6
Cooking Time: 50 min
3 & 1/2 cups water
1 cup white or yellow grits
1 cup (4 ounces) shredded sharp Cheddar cheese
6 tablespoons (¾ stick) butter, softened
2/3 cup milk
3 eggs, beaten
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 350°F. Coat an 8-inch square baking dish with
nonstick cooking spray, set aside.
2. In a large saucepan, bring the water to a boil over high heat,
stirring constantly. Add the grits and cook for 5 to 8 minutes, or
until the water is absorbed and the mixture is very thick.
3. Remove from the heat and add the cheese and butter; stir until
melted and well combined. Stir in the remaining ingredients until well
blended, then spoon into baking dish. Bake for 30 to 35 minutes, or
until light golden.
BREAKFAST CASSEROLE
II
~Shared by Treva, NC
1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 & 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Place sausage in a skillet over medium-high heat, and cook until evenly
brown. Drain, and set aside. Preheat oven to 350 degrees F (175 degrees
C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat
together the eggs, condensed cream of mushroom soup, and milk. Stir in
the sausage and mushrooms, and pour into the prepared baking dish. Mix
in the frozen potato rounds. Bake in preheated oven for 45 to 50
minutes. Sprinkle with cheese, and bake an additional 10 minutes, or
until cheese is melted.
HAM & SWISS
CASSEROLE
~Shared by Treva, NC
2 cups egg noodles
2 tablespoons vegetable oil
1 cup chopped onions
1 (6 ounce) can mushrooms, drained
1 cup diced cooked ham
1 cup diced Swiss cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add egg noodles
and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to
400 degrees F (200 degrees C). Toss drained noodles with 2 teaspoons of
the oil. Heat remaining oil in a skillet and saute onion over medium
heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese,
salt and pepper. Transfer to a greased 3 quart casserole dish. In a
bowl mix together egg and milk; pour over noodle mixture. Sprinkle with
parmesan cheese. Bake in a preheated oven for 30 minutes.
SOUTHWEST CHICKEN
CASSEROLE
~Shared by Treva, NC
Servings: 4
1 tablespoon Vegetable oil
4 Boneless, skinless chicken breasts cut in 1 inch chunks
1 cup Long grain rice uncooked
2 10 ounce Ro-tel Diced Tomatoes in sauce Use mild to hot according to
your tastes
1/2 cup Water
3 Green onions thinly sliced
1 cup Shredded cheddar cheese
Sour cream optional
Heat oil in skillet over medium high heat. Cook chicken for about 5
minutes, stirring frequently, or until no longer pink. Stir in rice,
tomatoes, water, and all but 2 tablespoons of the onion. Bring to a
boil, cover, reduce heat to low and cook for 20 minutes or until rice
is tender. Stir chicken and rice. Top with cheese and reserved 2
tablespoons of green onion. Cover and cook 5 minutes more or until
cheese melts. Garnish with sour cream, if desired. For variety, try
blending 1 cup of frozen peas in step 3 just before topping with
cheese. Heat through and serve.
CARRABBA'S ITALIAN
GRILL CHICKEN BRYAN
~Shared by Treva, NC
Chicken:
6 large chicken breasts
1 to 2 T. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce:
2 T. butter
1 T. finely chopped garlic
1 T. finely chopped yellow onion
1/2 C. dry white wine
1/4 C. freshly squeezed lemon juice
10 T. cold unsalted butter, cut into small pieces
1 1/2 C. finely sliced sun-dried tomatoes
1/4 C. chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in
a large skillet over medium heat and sauté until garlic and onion are
tender and transparent. Add white wine and lemon juice. Increase heat
to medium-high and simmer to reduce by half. Reduce heat to low. Add
cold butter one piece at a time. Add sun-dried tomatoes, basil, salt,
and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals.
Brush chicken breasts with olive oil and sprinkle with salt and pepper.
Grill chicken over hot coals 15 - 20 minutes or until cooked through.
Divide goat cheese evenly between chicken breasts, placing some on each
breast for the last two minutes of cooking. Place cooked chicken on
serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.
PESTO CHICKEN
FLORENTINE
~Shared by Treva, NC
"Extremely rich combination of chicken, spinach and creamy pesto sauce.
Serve with crunchy bread and romaine salad - the best!"
2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese
Directions
Heat oil in a large skillet over medium high heat. Add garlic, saute
for 1 minute; then add chicken and cook for 7 to 8 minutes on each
side. When chicken is close to being cooked through (no longer pink
inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When
finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes
or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce.
Mix well, top with cheese and serve.
BLUE CHEESE AND
BACON PUFFS
~Shared by Marilyn,
Canton, OH
1 1/2 cups water
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
6 large eggs
8 ounces crumbled blue cheese
8 bacon slices, cooked and crumbled
1/2 cup finely chopped green onions
Preheat oven to 400 and lightly grease baking sheets; set aside.
Combine water and butter in a heavy saucepan; bring to a boil.
Add flour, salt, and peppers; cook, beating with a wooden spoon until
mixture leaves sides of pan and forms a smooth ball. Remove from heat;
cool 4 to 5 minutes.
Add eggs, 1 at a time, beating well after each addition.
Beat in cheese, bacon, and green onions.
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared pans.
Bake at 400F for 20 to 25 minutes or until golden brown.
Serve warm or at room temperature.
Yield - makes 6 dozen
ROASTED RED PEPPER
AND THREE CHEESE
SPREAD
~Shared by Marilyn,
Canton, OH
8 oz. (2 cups) smoked gouda cheese, shredded,
8 oz. (2 cups) sharp cheddar cheese, shredded,
8 oz. (2 cups) mozzarella cheese, shredded,
3/4 cup mayonnaise
14 oz. roasted bell peppers, drained
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 fresh jalapeno, seeded and chopped
Mix ingredients in food processor. Pulse for 1 minute until well mixed,
scraping down sides of bowl as needed. Transfer to container with lid
and chill until ready to serve. Loaded with flavor, this spread
breathes new life into the traditional southern pimento cheese. It is
great spread thin on a tea sandwich, piled high on crusty bread, or
served as an appetizer with raw vegetables and hearty crackers.
Enjoy!
Makes 1 quart.
AUSTRIAN CREAM
CHEESE SOUP
~Shared by Marilyn,
Canton, OH
6 leeks
1/3 cup butter
4 celery ribs, chopped
1/3 cup all-purpose flour
3 (14 1/2 oz) cans chicken broth
3 cups water
1 teaspoon salt
2 (8 oz) packages cream cheese, softened
1 1/2 cups plain yogurt
4 egg yolks
1 teaspoon ground white pepper
Chopped fresh chives (optional)
Cut green tops from leeks, and discard. Chop white portions. Melt
butter in a Dutch oven; add leeks and celery, and sauté until tender.
Add flour, and cook, stirring constantly, 3 minutes. Stir in broth, 3
cups water, and salt; bring to a boil. Reduce heat, and simmer,
stirring occasionally, 15 minutes.
Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl on
HIGH for 15 to 20 seconds or until warm; whisk until smooth. Then
gradually whisk in egg yolks and 2 cups leek mixture. Stir cream cheese
mixture and pepper into leek mixture. Cook over low heat, stirring
occasionally, until thoroughly heated. (Do not boil.) Sprinkle with
chives, if desired.
Yield - 14 cups.
ITALIAN BAKED OMELET
~Shared by Marilyn,
Canton, OH
Butter, for greasing baking dish
2 Tbsp. olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425 degrees F. Lightly butter an 8 by 8-inch
baking dish. Heat oil in a medium skillet over medium-high heat. Add
onion and cook until translucent, about 3 minutes. Add sausage and cook
until brown, about 5 minutes; set pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to
taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup
of Gruyere cheese and 1/4 cup of parsley; stir in the onion mixture.
Pour batter into prepared pan; sprinkle with remaining cheese. Bake for
20 to 25 minutes or until golden brown. Cut the baked omelet into
wedges and sprinkle with remaining parsley before serving. Serves 4 to
6.
Cook's Note: To make individual servings, divide batter between 4
buttered (8-oz) ramekins. Bake for 15 to 18 minutes.
GREEN CHILE BEEF
EMPANADAS
~Shared by Marilyn,
Canton, OH
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chilies
Preheat oven to 425 degrees F. Unroll pie crusts onto a flat surface.
Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and
about a tablespoon of chilies, making even layers and spreading
ingredients to within 1/2-inch of the edges. Top with second pie crust.
Using a pastry cutter or sharp knife, make an X across the circle,
making 4 equal sections. Pinch around the edges with a fork to seal.
Transfer empanadas to a baking sheet and make small slits in the top of
each one to allow steam to escape during cooking. Bake 8 to 10 minutes,
until crust is golden brown.
Note: The recipe says to make on flat surface and transfer to a baking
sheet. I found it easier to make them directly on the baking sheet.
Source: Quick Fix Meals with Robin Miller- Beef it Up
JALAPENO PIE MINI
TARTS
~Shared by Marilyn,
Canton, OH
These 'hot' mini cheese and jalapeño tarts are always the first to go
at parties. They are quick and easy to make.
1 (16 ounce) jar sliced jalapeño peppers
1 (8 ounce) package shredded Monterey Jack cheese
6 eggs, beaten
1 Tbsp. dried parsley
Preheat oven to 425 degrees F ~ Grease mini tart pans; set
aside. Placed desired to-taste amount of jalapeños in tart pans. Cover
with Monterey Jack cheese. Fill almost to the top with egg; sprinkle
with parsley. Bake in the preheated oven 10 minutes, or until firm and
lightly browned. Cool 1 to 2 minutes before removing from tart pans.
Yield: 24 mini tarts.
ANTIPASTO SQUARES
~Shared by Marilyn,
Canton, OH
Make several pans of these because they won't last.
2 large packages Pillsbury Crescent Rolls
1/4 lb baked ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tbsp. grated cheese
Dash pepper (also add a dash of Mrs. Dash)
Lightly spray a 9 x 13 pan with cooking spray.
Open one package of crescent rolls, unrolling in one piece and press it
into bottom of the pan. Make sure you push together all the
little perforations.
Layer meat and cheese in the order listed above. (1/4 pound is an
estimate)
Just keep layering until it covers the pan. Do not overlap the
pieces.
Note - try to use baked ham instead of boiled/cooked ham, which can
sometimes be too watery. If you do use cooked ham, microwave it
on paper towels for a few seconds to get some of the wetness out of the
meat.
In a medium bowl add eggs, cheese, pepper and Mrs. Dash. Pour
most of the egg mixture on top of the meat and cheese, reserving a
small amount. Top with second package of crescent rolls and brush
and brush with remaining egg mixture.
Bake 25 minutes at 350 degrees or until top is golden brown.
Let cool a bit before cutting into squares so cheese does not ooze out
the sides. Serve warm or room temperature.
CRESCENT CREAM
CHEESE DANISH
~Shared by Marilyn,
Canton, OH
2 (8-ounce) cans crescent rolls
1 egg yolk
1 cup sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg white, stiffly beaten
1/4 cup sugar
1/2 cup pecans, chopped
Unroll 1 can of the crescent roll dough. Press into a lightly
greased 9x13-inch baking pan.
Whisk the egg yolk in a medium mixing bowl until well beaten.
Add 1 cup sugar, cream cheese and vanilla and beat until smooth.
Pour into the prepared pan.
Unroll remaining can of crescent roll dough and press the indentations
to seal. Place over the filling.
Spread the stiffly beaten egg white over the top. Sprinkle with
1/4 cup sugar and pecans.
Bake at 350 degrees for 30 to 25 minutes or until golden brown.
Yield - 8 servings
HOT CHEESE ONION DIP
~Shared by Marilyn,
Canton, OH
Sweet Vidalia onions are terrific with this recipe. It won't last long
at any party.
1/4 cup butter
3 cups sliced sweet onions (Vidalia recommended)
1 1/2 cups mayonnaise
2 cups grated Jarlsberg cheese
paprika
Preheat oven to 350°. In a large skillet, melt butter and add onions.
Sauté until onions are clear and soft (about 5 minutes). Add mayonnaise
and grated cheese; stir thoroughly. Pour into a casserole dish (a
quiche dish is perfect) sprayed with cooking spray. Sprinkle with
paprika. Bake for 25 minutes. Serve warm with different crackers or
breads.
Yields 10 - 12 servings
SPINACH CASSEROLE
~Shared by Marilyn,
Canton, OH
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
Grease a casserole dish; set aside. Thaw spinach and press or squeeze
to remove excess water. In a large mixing bowl, combine spinach, cream
cheese, parmesan and 1/4 cup of melted butter. Spoon into casserole
dish. Sprinkle with breadcrumbs and paprika, and drizzle with remaining
1/4 cup of butter. Bake at 350 degrees for 25 minutes. Makes 8
Servings
VEGETABLE &
CHEESE FOCACCIA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 C. warm water
4 1/2 t. olive oil
4 1/2 t. sugar
2 t. dried oregano
1 1/4 t. salt
3 1/2 C. bread flour
1 1/2 t. active dry yeast
Topping:
1 T. olive oil
1 T. dried basil
2 medium tomatoes thinly sliced
1 C. frozen chopped broccoli thawed
1/4 t. salt
1/4 t. pepper
3/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese
In bread machine pan, place the first 7 ingredients in order suggested
by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1-2 T. of water or flour if needed).
When cycle is complete, turn dough onto a lightly floured
surface. Punch dough down. Roll into a 13x9 rectangle,
transfer to a 13x9 baking dish coated in cooking spray.
For topping brush dough with olive oil; sprinkle with basil.
Layer with tomatoes, onion and broccoli; sprinkle with salt, pepper and
parmesan cheese.
Cover and let rise in a warm place until doubled, about 30
minutes. Bake at 350 for 20 minutes. Sprinkle with
mozzarella cheese, bake 10-15 minutes longer or until golden brown and
cheese is melted. Cut into 16 pieces.
CREAMY PASTA
PRIMAVERA
~Shared by Dorie, IL
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4 ounces spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
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 a skillet, melt 1/4 cup of the butter. Saute green onions, green
peppers, red peppers and mushrooms. Add cream cheese and milk and stir
over low heat until cream cheese is melted. Stir in ham and parmesan
cheese. Toss spaghetti with remaining butter. Combine with cream cheese
mixture; toss lightly.
SHRIMP STROGANOFF
CASSEROLE
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1 lb. uncooked deveined shrimp
4 C. fresh broccoli florets
12 oz. bag egg noodles
9 oz. sour cream
16 oz. Velveeta
1 can cream of shrimp soup
Heat oven to 350. Cook noodles according to package directions
and drain. Add broccoli and shrimp. Pour mixture into a
9x13 baking dish. Add Velveeta, soup and sour cream and cook
until melted. Stir well. Add salt and pepper to
taste. Pour on top of noodle mixture and bake for 25 minutes.
FLORENTINE EGGS
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2 packages frozen chopped spinach
3 ounces cream cheese
1 teaspoon nutmeg
4 eggs
2 cups grated cheddar cheese
4 tablespoons grated parmesan cheese
1 tomato (for garnish)
Preheat oven to 375 degrees. Combine the spinach and cream cheese and
blend well until smooth. Add nutmeg and salt and pepper to taste.
Distribute mixture into individual gratin dishes. Make a slight
indentation in the center of each dish and carefully break 1 egg into
each dish. Cover with grated cheeses and bake uncovered until the eggs
are set and cheese is melted and crusty. Cook about 20 minutes. If
using a convection oven reduce heat to 350 and extend cooking time by
10 minutes. Garnish with sliced tomatoes.
CHICKEN A LA GOOD
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4 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
garlic salt to taste
ground black pepper to taste
1/2 pound thinly sliced ham
4 slices Swiss cheese
8 slices bacon
1 (14.5 ounce) can chicken broth
Preheat oven to 375 degrees F (190 degrees C).
Sprinkle each flattened breast with garlic salt and pepper to taste on
both sides. Lay a slice of ham onto each breast, then a slice of Swiss
cheese. Roll each breast up like a cinnamon roll. Secure with a
toothpick if necessary. Wrap a piece of bacon loosely around each roll.
Place the rolled breasts in a 2 quart glass baking dish and pour in
chicken broth.
Bake for 30 to 35 minutes in the preheated oven, or until the juices
run clear. Broil for a few minutes before serving to crisp up the
bacon.
ARTICHOKE TETRAZZINI
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1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese
Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme.
Remove from heat. Stir in flour. Then stir in chicken broth and half
and half. Return to heat, and stir until the sauce boils and thickens.
Strain artichokes, and stir the liquid into the sauce. Add the fresh
Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes.
Serve immediately.
JALAPENO CHEESE DIP
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1 pound mozzarella cheese, shredded
1 cup mayonnaise
3 cloves garlic, diced
1 (2.25 ounce) can sliced black olives, drained
2 fresh jalapeno peppers, diced
1 teaspoon garlic salt
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cheese, mayonnaise, garlic, olives, and 1 jalapeno.
Spread the mixture into an 8x8 inch baking pan. Season with garlic
salt, and sprinkle with remaining jalapeno.
Bake 20 minutes in the preheated oven, or until the edges are golden
brown.
BEEF ENCHILADA
CASSEROLE
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1 package corn or flour tortillas
1 can enchilada sauce
1 1/2 lbs. ground beef
taco seasoning
1 can refried beans
1 small can sliced black olives
2 c. grated cheddar cheese
jalapenos, optional
Brown ground beef with taco seasoning. In greased 8x8 cake pan, pour
enough enchilada sauce to cover bottom. Lay 1/2 of the corn tortillas
in bottom (they can overlap). Spread warm beans (a little water helps)
on tortillas. Add the ground beef on top, then 1/2 of the olives and
1/2 of the cheese. Put the rest of the tortillas on top. Cover with the
rest of the sauce, then the rest of the cheese, then the rest of the
olives. You can mix the jalapenos with the ground beef, or sprinkle
them on top, if desired. Bake at 350F for 20-30 minutes, until bubbly.
BEST ONE-POT CHEESE
AND MACARONI
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3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
Pour water and salt into a medium pot and bring to a rolling boil over
high heat. Once the water is boiling, stir in the shell pasta, and
return to a boil. Cook the pasta uncovered, stirring occasionally,
until the water has cooked down a bit, about 5 minutes. Stir in the
milk, and continue boiling for another 5 minutes. Add the Cheddar,
Parmesan, pepper, and mustard; stir until the cheese melts and the
sauce is thick and creamy. The starch from the pasta thickens the sauce
as the pasta cooks.
DEEP FRIED BRIE
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1 egg
salt and pepper to taste
1 (8 ounce) wedge Brie cheese, cut into 1 inch cubes
1/2 cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce
In a small bowl, whisk the egg with some salt and pepper using a fork.
Place the bread crumbs in a separate bowl. Dip the cubes of Brie into
the egg, then roll in breadcrumbs until evenly coated and well covered.
Place the cheese cubes on a tray, and refrigerate for about 20 minutes,
to firm up.
Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees
C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown.
Remove with a slotted spoon, and drain on paper towels. Serve warm with
cranberry sauce for dipping. You can also make these before your guests
arrive, and keep them in a warm oven.
CRAB TOAST
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1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalepeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided
Cut bread in half horizontally, hollow out top and bottom leaving 1"
shells. Crumble removed bread, set aside.
In a large skillet melt butter over medium heat; add half of the
tomatoes. Add the jalapeno, garlic and cilantro; cook and stir
for 4 minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream. Stir
in the tomato mixture, reserved bread crumbs and 1 C. cheese
blend. Spoon into bread shells. Place on an ungreased
baking sheet. Bake at 375 for 15 minutes. Top with
remaining cheese blend and tomatoes. Bake 5-7 minutes longer or
until cheese is melted.
CHICKEN SPAGHETTI
CASSEROLE WITH
MUSHROOMS
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1 small box spaghetti
1-1/2 to 2 c. chopped, cooked chicken
1/4 c. pimento
1/4 c. chopped green pepper
1/2 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. fresh mushrooms (sliced)
1 can chicken and mushroom soup
1/2 c. chicken broth
2 c. shredded American cheese
Cook spaghetti and drain. Saute green pepper, onion and mushrooms. Add
the rest of the ingredients and mix. Place in a greased casserole dish.
Cover and bake at 350 degrees for 45 minutes.
CHEESE, ONION AND
GARLIC BREAD
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2 French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise
Preheat the broiler.
Slice the French baguettes diagonally into 3/4 inch slices.
In a medium skillet over medium heat, melt the butter. Combine the
onions and garlic in the skillet. Cook and stir until tender. Set aside
to cool.
In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and
mayonnaise.
On a cookie sheet, arrange the French bread slices in a single layer.
Spread the onion and garlic mixture on the bread slices. Spread the
cheese and mayonnaise mixture over the onion and garlic mixture on the
bread slices. Broil about 5 minutes, until the cheese is bubbly and
slightly browned. Serve immediately
OVEN-FRIED BLEU
CHEESE OLIVES
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(10-15 servings)
2-15 oz cans jumbo pitted black olives-drain well on paper towels
3 oz bleu cheese-crumbled
4 T cream cheese
1/4 t black pepper
2 eggs-beaten
1-1/2 c Italian bread crumbs
Cooking spray
Preheat oven 400*. Coat a 13x9 dish with cooking spray. Mix bleu
cheese, cream cheese and pepper in a small bowl, blending with a fork.
Fill a pastry bag with cheese mix. (I use a Ziploc bag, put filling in
one corner and snip off a small hole in the end for all of my
"filling"). Fill each olive with cheese mixture. Beat eggs in a bowl.
Pour crumbs in a pie plate. Dip stuffed olives in egg, then roll in
crumbs, coating well. Put in Pyrex and spray with cooking oil lightly.
Bake 12-14 minutes or until golden. Cool and serve. YUMM!
CHEESY CORN CASSEROLE
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2 cans whole kernel corn
1 cup shredded cheddar cheese
1 cup sour cream
1 can cream of celery soup
1/2 cup chopped onion
Topping:
1 stack Ritz crackers, crumbled
1 stick butter
Directions
Preheat oven to 325 degrees.
Drain corn and put in casserole dish. Mix all other ingredients
together and pour over corn.
Topping Directions
Melt butter and mix with cracker crumbs. Place crumbs on top of
casserole and bake 30-45 minutes.
CREAM CHEESE
PINEAPPLE PIE
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1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) vanilla yogurt
1 cup pineapple preserves
Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on
a wire rack.
In a bowl, beat cream cheese until smooth. Add the yogurt and
preserves; pour into crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 30 minutes before cutting.
Yield: 6-8 servings.
BAKED CHEESY VEGGIE
CHICKEN PASTA
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1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk
Directions
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 and reserve.
In a large skillet over medium heat, heat oil and saute chicken for 8
to 10 minutes. Add green, red and yellow bell peppers, and continue
cooking for another 5 minutes. Stir in soy sauce, wine, and lemon
juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (180 degrees C).
Beat the eggs in a large bowl with the creme fraiche. Season with
paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix
in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture
to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour
in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden
brown; serve.
STILLRIDGE CHICKEN
CASSEROLE
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3 C. cooked diced chicken
8 oz. raw macaroni
2 10 oz. cans cream of mushroom soup
2 C. milk
1/2 lb.sharp cheddar cheese, grated
1 oz. jar of pimientos, chopped
1/4 C. chopped green pepper
1 T. chopped onion
1 t. salt
1 t. dried rosemary or 2 t. fresh
Mix all ingredients together. Let stand overnight in refrigerator
for 6-8 hours. Bake in deep 2 qt. casserole until golden brown,
about 1 to 1 1/4 hours.
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LEMON LINGUINE PARMESAN
~Shared by
Patricia, Charlevoix, MI
1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup skim milk
12 ounces linguine
1/2 cup lemon juice
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Freshly ground black pepper
In a small saucepan, over medium heat, cook the oil and garlic for 1
minute. Add milk, reduce heat to low and heat gently. Meanwhile, cook
linguine in a large pot of boiling water for 8 to 10 minutes. Drain
well and transfer to a large bowl. Add lemon juice and toss well.
Pour the garlic mixture over the pasta and toss. Add Parmesan, parsley
and pepper to taste. Toss again and serve immediately.
Per serving: 405 calories, 7.3g fat, 15.7g protein, 68.7g carbs, 0.3g
fiber, 7mg cholesterol, 179mg sodium.
BAKED MAC &
CHEESE
~Shared by Treva, NC
4 servings
Active Time: 25 minutes
Total Time: 55 minutes
3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne
Preparation
Put a large pot of water on to boil. Preheat oven to 450°F. Coat an
8-inch-square (2-quart) baking dish with cooking spray. Mix
breadcrumbs, oil and paprika in a small bowl. Place spinach in a
fine-mesh strainer and press out excess moisture. Heat 1 1/2 cups milk
in a large heavy saucepan over medium-high heat until steaming. Whisk
remaining 1/4 cup milk and flour in a small bowl until smooth; add to
the hot milk and cook, whisking constantly, until the sauce simmers and
thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until
melted. Stir in cottage cheese, nutmeg, salt and pepper. Cook pasta for
4 minutes, or until not quite tender. (It will continue to cook during
baking.) Drain and add to the cheese sauce; mix well. Spread half the
pasta mixture in the prepared baking dish. Spoon the spinach on top.
Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.
Nutrition
Per serving : 576 Calories; 22 g Fat; 11 g Sat; 2 g Mono; 69 mg
Cholesterol; 63 g Carbohydrates; 37 g Protein; 9 g Fiber; 917 mg
Sodium; 403 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 3 1/2 medium-fat meat Tips &
Notes
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to
2 days or freeze for up to 3 months. Thaw in the refrigerator, if
necessary, then bake for 35 to 45 minutes.
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse
crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For
dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at
250°F until crispy, about 15 minutes. One slice of fresh bread makes
about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We
like Ian's brand labeled "Panko breadcrumbs." Find them in the
natural-foods section of large supermarkets.
GREEN CHILI &
CHEDDAR BUTTERMILK
BISCUITS
~Shared by
Patricia, Charlevoix, MI
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted margarine
1 cup nonfat buttermilk
3 ounces low fat Cheddar cheese, shredded
2 ounces canned green chili peppers, chopped
In a medium bowl, mix flour, baking powder, sugar, baking soda and
salt. Preheat oven to 450 degs. Using a pastry blender or 2 knives, cut
the margarine into flour mixture, making fine crumbs. Using a fork,
gently stir buttermilk, cheese and peppers into flour mixture; stir
only until mixed. With a large spoon, drop mixture into 12 mounds on a
baking sheet. Bake for 12 to 15 minutes or until biscuits are lightly
browned.
Per 2 biscuits: 216 calories, 6.8g fat, 9.2g protein, 32g carbs, 4.6g
fiber, 646 mg sodium, 16mg cholesterol.
GREEN EGGS & HAM
FRITTATA
~Shared by Treva, NC
Our version of green eggs and ham is full of spinach, leeks and dill,
along with ham and havarti cheese. Serve with: Roasted red potatoes or
hash browns.
6 servings
Active Time: 30 minutes
Total Time: 30 minutes
8 large eggs
1 & 1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 (5-ounce) bag baby spinach, chopped
1/2 cup diced ham
1/2 cup shredded havarti or Muenster cheese
Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large
ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring,
until softened, about 4 minutes. Add spinach and ham; cook, stirring,
until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of
the frittata so uncooked egg can flow underneath, until the bottom is
light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan
to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest
for about 3 minutes before serving. Serve hot or cold.
Nutrition Per serving : 217 Calories; 15 g Fat; 5 g Sat; 6 g Mono; 296
mg Cholesterol; 6 g Carbohydrates; 14 g Protein; 1 g Fiber; 418 mg
Sodium; 320 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat
Source: EatingWell, March/April 2010
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BROCCOLI CHOWDER
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings, 1 cup each
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (1-1/2 cups)
- 1 large carrot, diced (1/2 cup)
- 2 stalks celery, diced (1/2 cup)
- 1 large potato, peeled and diced (1-1/2 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3-1/2 cups vegetable broth or reduced-sodium chicken broth (two
14-ounce cans)
- 8 ounces broccoli crowns, cut into 1-inch pieces, stems and
florets separated (3 cups)
- 1 cup grated reduced-fat Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt, or to taste
DIRECTIONS
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add
onion, carrot and celery; cook, stirring often, until the onion and
celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring,
for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring
often, for 2 minutes.
Add broth and broccoli stems; bring to a boil. Cover and reduce heat to
medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets;
simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
Stir in Cheddar and sour cream; cook over medium heat, stirring, until
the cheese is melted and the chowder is heated through. Season with
salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8
g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g,
Sodium: 354 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
ROSY SHRIMP SPREAD
~Shared by Mary S.,
Nashville, TN
Yield: 1-1/2 cups (2 tablespoons per serving)
INGREDIENTS
- 4 ounces light cream cheese, softened
- 1/4 cup light sour cream or plain yogurt
- 2 tablespoons prepared chili sauce
- 1 teaspoon prepared horseradish
- Hot pepper sauce, to taste
- 1 can (4 oz.) small shrimp, rinsed and drained
- 1 tablespoon minced green onion tops or chives
DIRECTIONS
In a bowl, beat cream cheese until smooth. Stir in sour cream, chili
sauce, horseradish and hot pepper sauce.
Fold in shrimp and green onions. Transfer to serving dish; cover and
refrigerate until serving time.
Nutritional Information Per Serving (2 tablespoons): Calories: 48,
Carbohydrate: 2 g, Fiber: 0 g, Protein: 4 g, Fat: 3 g, Sodium: 127 mg,
Cholesterol: 27 mg
Diabetic Exchanges: 1/2 Very Lean Meat, 1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
VEAL STUFFED WITH
CHEESE IN MUSHROOM
SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound veal cutlets
- 1 teaspoon vegetable oil
- 1/2 cup finely diced mushrooms
- 1/4 cup finely diced onions
- 1 teaspoon crushed garlic
- 1/3 cup shredded mozzarella cheese
- 1/4 cup beef stock
- Chopped fresh parsley
Sauce Ingredients:
- 1 tablespoon margarine
- 1-1/2 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 tablespoon sherry (optional)
- 2 tablespoons light sour cream
DIRECTIONS
Preheat oven to 400 degrees F.
Pound veal until flat and divide into 4 serving pieces.
In small non-stick skillet, heat oil; saute mushrooms, onions and
garlic until softened, approximately 3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over top. Roll
up and secure with toothpick. Place in baking dish and add stock. Cover
and bake for 8 to 10 minutes or just until veal is tender. Remove rolls
to serving platter. Keep warm.
Sauce: In small non-stick skillet, melt margarine; saute mushrooms
until softened and liquid is released. Add flour and cook, stirring,
for 1 minute. Add stock, and sherry (if using); cook until thickened,
approximately 2 minutes, stirring constantly. If too thick, add more
stock. Remove from heat and stir in sour cream; pour over veal. Garnish
with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 266,
Fat: 11 g, Carbohydrate: 7 g, Fiber: 1 g, Protein: 33 g, Sodium: 559
mg, Cholesterol: 111 mg
Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
RED PEPPER CHEESE DIP
~Shared by Mary S.,
Nashville, TN
Yield: 12-15 servings
INGREDIENTS
- 2 tablespoons olive oil
- 4 large red peppers, cut into 1" squares
- 4 ounces feta cheese
DIRECTIONS
Pour oil into slow cooker. Stir in peppers. Cover. Cook on LOW 2 hours.
Serve with feta cheese on crackers.
Nutritional Information Per Serving (1/15 of recipe): Calories: 49,
Fat: 4 g, Sodium: 86 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars:
2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
CHEESY CAULIFLOWER
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped green onion
- 4 cups chicken broth
- 2 packages (8 ounces each) fresh cauliflowerets
- 1/4 cup all-purpose flour
- 1-1/2 cups shredded pepper-Jack cheese (6 ounces)
- 1/4 cup roasted red peppers
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon hot-pepper sauce
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add green onions and
saute about 3 minutes or until tender. Add 3 cups broth; bring to
boiling. Add cauliflowerets; return to boiling. Reduce heat to
medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl.
Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3
minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in
roasted red peppers, salt if using and hot-pepper sauce, breaking up
red peppers with a wooden spoon.
Nutritional Information Per Serving: Calories: 294, Protein: 15g, Fat:
15g, Carbohydrates: 14g
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
Source: Family Circle's "All-time Favorite Recipes"
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
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 (preferably
imported)
DIRECTIONS
Cut tomatoes in half crosswise. Gently squeeze out and discard the
seeds. Place the tomatoes cut side up on a broiler pan prepared with
non-stick pan 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
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHEESE-STUFFED PORK
~Shared by
Patricia, Charlevoix, MI
2 double rib chops
1 can (3 ounce) chopped mushrooms
1/2 cup diced process Swiss cheese
2 tablespoons snipped parsley
1/4 teaspoon salt
1/4 cup fine dry bread crumbs
1/8 teaspoon salt
Dash of pepper
1 beaten egg
Trim excess fat from chops; cut pocket in side of each chop. Drain
mushrooms, reserving liquid. Combine mushrooms, cheese, parsley and 1/4
teaspoon salt. Stuff into pockets and use toothpicks to close chops.
Mix crumbs, 1/8 teaspoon salt and dash of pepper. Dip chops in egg,
then crumbs; slowly brown in hot fat. Add water to reserved mushroom
liquid to make 1/2 cup. Pour over chops; cover and simmer 1 hour or
until tender.
DECADENT GRILLED
CHEESE
~Shared by Doe,
Oliver, B.C., Canada
1 serving.
1 pce olive focaccia bread ( 5" x5" x2")
1 tsp roasted garlic puree
2 thin slices of smoked mozzarella
4 slices yellow tomato
3 lg whole basil leaves
2 oz shaved Parma prosciutto
Freshly grd pepper to taste
1 tbsp. extra virgin olive oil
Slice focaccia bread in half & spread garlic puree onto both sides.
Place 1 slice mozza onto bottom side of bread. Layer tomato slices,
basil leaves & prosciutto onto cheese. Lightly season filling with
cracked black pepper & top with last slice of mozzarella. Place top
if bread onto sandwich. Preheat a panini grill to medium high heat.
Place filled sandwich onto preheat grill, top it with oilive oil &
grill until crispy, & cheese begins to melt. Serve immediately,
nice served with a light salad.
PROVOLONE PANINI
WITH ASPARAGUS
~Shared by Larry
Holmes, Toronto,
Canada
10 stalks fresh asparagus
1 tablespoon olive oil
Salt and pepper to taste
4 slices crusty Italian or sourdough bread
1 tablespoon grainy mustard
6 slices Provolone cheese
1 tablespoon butter
Preheat oven to 400 degrees
Trim asparagus to remove woody ends; drizzle with olive oil and
sprinkle with salt and pepper. Arrange on a foil-lined cookie
sheet and roast until tender, approximately 20 minutes.
Meanwhile, preheat a Panini press or grill pan. Top 2 slices of
bread with mustard, asparagus and 3slices of Provolone cheese; top with
remaining slices of bread; butter the outside of each sandwich
and grill until read is golden and cheese has melted.
Makes 2 Panini.
PENNE PASTA WITH
PORTOBELLO &
CHEESE
~Shared by Treva,
NC
2 tablespoons Chopped onion
2 Garlic cloves, minced
1 teaspoon Olive oil
1 cup portobello mushrooms sliced
1 cup Canned Italian tomatoes, chopped & reserve liquid
5 small black olives, sliced in half
1/8 teaspoon Crushed red pepper
2 cup Cooked penne pasta
3 teaspoons fresh grated parmesan cheese
Fresh basil leaves for garnish
In a 3 quart microwavable casserole, combine onion, garlic and oil and
stir to coat. Microwave on high (100%) for 1 minute. Add mushrooms and
tomatoes with reserved liquid and stir to combine. Cover and microwave
on high for 7 minutes, stirring once every 3 minutes. Add olives and
pepper and stir thoroughly. To serve, in serving bowl arrange pasta;
top with mushroom-tomato mixture and toss to combine. Sprinkle with
cheese and garnish with basil.
Yield: 2 Servings
CHICKEN CHEESE SOUP
~Shared by
Patricia, Charlevoix MI
1/3 cup shredded carrot
2 tablespoons chopped onion
2 tablespoons butter or margarine
1 can (10 1/2 ounce) condensed cream of chicken soup
1 cup water
1/2 teaspoon Worcestershire sauce
2 ounces sharp process American cheese, shredded
Cook carrot and onion in butter until almost tender. Sir in soup.
Gradually add water and the Worcestershire, mixing until smooth. Heat
to boiling; add cheese then stir until melted. Garnish with croutons.
RICE, CHICKEN AND
MONTEREY JACK
CASSEROLE
~Shared by Luanne,
FL
I have made this several ways and always liked it. I have left out the
broccoli and used Monterey Pepper Jack cheee for more kick.
Ingredients:
3/4 cup long grain white rice
3/4 lb. chicken breast (about 1 1/2 breasts)
2 cups broccoli florets
1 cup grated Monterey Jack cheese
1 can Cream of Mushroom Soup
1 1/2 cup water
1/2 tsp. tabasco sauce
Preparation:
Preheat oven to 350.
Cut chicken into 1/2 inch wide strips. Cut the strips into small
chunks. Mix the chicken, rice, broccoli and cheese in a 8x8 baking pan.
In a separate bowl, whisk the can of Cream of Mushroom soup with water
and tabasco sauce. Pour over ingredients in the pan.
Cover with foil. Bake for 1 hour and 45 minutes. Take out of oven and
let sit 10 minutes befor eating.
HOT THAI BEEF SALAD
WITH CHILI BLUE
DRESSING
~Shared by Larry
Holmes, Toronto,
Canada
1 pound beef tenderloin steak
2 tablespoon olive or chili oil
3/4-inch length gingerroot, peeled and finely diced
½ red chili, seeds removed and finely diced
1 medium red pepper, seeds removed and finely sliced
½ cup blue cheese
1 lime, juice and peel
Romaine lettuce or Bok Choy leaves
In a wok or large skillet, heat 1 tablespoon of the oil and then
add the chili, pepper, gingerand beef and stir fry for approximately 5
minutes.
To Make the dressing, blend the remaining oil with half the cheese and
juice of the lime (keep back grated lime rind for scattering).
Arrange your chosen leaves on a serving dish. Stir remaining cheese
crumbled into bite size pieces into stir fry and serve immediately over
the leaves with dressing drizzled over the top. Scatter with lime
rind.
Makes 2 servings.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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KING RANCH CASSEROLE
This is a hit around these parts. Did you know the King Ranch in Texas
is bigger than the state of Rhode Island? This is one of my three most
favorite cheesy recipes of all.
Prep Time 30 Minutes
Cook Time 45 Minutes
Serves 6 (except at my house)
Ingredients
1 can Rotel Tomatoes (diced Tomatoes And Green Chilies, 10 Ounce Can)
2 cans Cream Of Chicken Soup (10 Ounce Cans)
1 cup Sour Cream
1/2 cup Fresh Cilantro, Chopped
2-1/2 cups Shredded Cheddar Cheese, Divided Use
1 can Chicken Broth (14 Ounce Can)
1 whole Chicken Cooked, Deboned, Cut Up
12 whole Corn Tortillas Cut Into Quarters
Instructions
In a bowl add Rotel, soup, sour cream, cilantro, and 1 cup of cheese
(this looks really gross at this point!). Mix well. Slowly add in 1/2
can of the broth. Check consistency. It needs to be thicker than a
pancake batter but not too thick. Add more broth if it seems too thick.
I usually end up using the majority of the can. I can always add more
cheese if I get it too thin.
In a 12 x 10 or so casserole dish ladle about 1/2 cup of the soup
mixture into the dish and spread it around. Put one layer of tortillas
on top of the sauce. Next place cut up cooked chicken on top of the
tortillas. Don’t use all of the chicken as we will repeat this layer
again. Ladle some of the soup mixture on top of the chicken. Continue
with this layering; tortillas, chicken, and sauce until all ingredients
are used up. You should end up with sauce on top. Take the remainder of
the cheese and dump on top of the casserole!
Bake uncovered at 350 degrees (F) for about 45 minutes or until it
browns and bubbles. Make sure the middle is hot too!
Source: Adapted from Tasty Kitchen
http://tastykitchen.com/recipes/main-courses/texas-king-ranch-casserole/
HEARTY SAUSAGE
SKILLET
Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings
1/2 lb. bulk pork sausage
2 cups frozen shredded hash browns
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
1/2-inch cubes
6 eggs
2 Tbsp. water
Brown sausage in large ovenproof skillet sprayed with cooking spray on
medium heat; drain. Return sausage to skillet. Add potatoes and
tomatoes; stir. Cook 5 min.; stir. Top with VELVEETA.
Whisk eggs and water until well blended; pour over ingredients in
skillet.
Bake 20 to 25 min. or until egg mixture is set in center and VELVEETA
is melted. Let stand 5 min. before cutting to serve.
Kraft Kitchen Tips
Use Your Stove
Prepare as directed, but do not preheat oven or place skillet in oven
to bake. Instead, cover skillet and cook egg mixture on medium-low heat
10 to 15 min. or until egg mixture is set in center and VELVEETA is
melted. Uncover; let stand 5 min. before cutting to serve.
Serving Suggestion
Serve with a fresh fruit salad for a delightful breakfast menu.
Variation
For a meatless variation, substitute 1/2 cup chopped onions for the
browned sausage and add to skillet with potatoes and tomatoes.
Nutritional Information
PER SERVING
Calories 270
Total fat 18g
Saturated fat 8g
Cholesterol 255mg
Sodium 910mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 4g
Protein 17g
Source: Kraft Foods
http://www.kraftfoods.com/
CHEESY CHICKEN
ENCHILADAS
This oven-baked and super cheesy recipe is an absolute delight. Heaps
of cheese and Mexican flavors combine to make this quick and easy
recipe a go-to dinner any night of the week.
Serves: 8
Cooking Time: 1 hr
Ingredients:
4 skinless boneless chicken breasts, cooked and diced
3/4 cup mild salsa
1/2 green bell pepper, diced
1/2 large yellow onion, diced
2 cups Mexican blend shredded cheese (cheddar/jack)
1 cup sour cream
4 ounces cream cheese, softened
1 teaspoon garlic powder
1 teaspoon paprika Salt and pepper to taste
1/2 teaspoon dried cilantro
8 flour tortillas
1 cup Velveeta cheese, cubed
1/2 cup milk
Instructions:
In large bowl, thoroughly mix chicken, salsa, bell pepper, onion,
shredded cheese, cream cheese, sour cream, garlic powder, paprika,
salt, pepper and cilantro. Fill 8 large flour tortillas with this
mixture, roll them up and place in a sprayed/greased casserole dish.
Sauce: combine cheese and milk. Microwave on high, stopping to stir
often, until cheese is melted and sauce is smooth; it has a tendency to
boil over. Pour cheese sauce over enchiladas covering completely.
Spread a little more salsa over cheese sauce. Cover with foil and bake
at 325 degrees F for 45-60 minutes. Remove from oven and remove foil
and allow to stand for 10 minutes before serving.
Source: Recipe Lion
http://www.RecipeLion.com
SHRIMP DIP
Ingredients
1 slice bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups shredded Monterey jack cheese
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper
Instructions
Cook bacon until crisp. Drain on paper towel. Saute onion and garlic in
drippings until soft. Drain on paper towel. Coarsely chop the shrimp.
Crumble bacon and place in a slow cooker along with the other
ingredients. Cover and heat on low setting for about 1 hour, until the
cheese is melted. Thin with milk if too thick. Serve with chips.
BAKED CREAM CHEESE
APPETIZER
Prep Time: 10 min
Total Time: 28 min
Makes: 12 servings, about 2 Tbsp. each
1 pkg. (4 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 tsp. dill weed
1 egg white, lightly beaten
Preheat oven to 350°F. Unroll dough on lightly greased baking sheet;
press seams together to form 12x4-inch rectangle.
Sprinkle cream cheese with dill; lightly press dill into cream cheese.
Place cream cheese, dill side up, in center of dough. Bring dough up
over cream cheese to completely enclose cream cheese; press edges
together to seal. Brush with egg white.
Bake 15 to 18 min. or until lightly browned. Serve with your favorite
NABISCO Crackers, French bread slices or cut-up fresh fruit.
Nutritional Information
PER SERVING
Calories 110
Total fat 9g
Saturated fat 5g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 1g
Protein 2g
Source: Kraft Brands
CHICKEN ARTICHOKE
CASSEROLE
The soup, mayo, milk and Parmesan keep this moist and cheesy!
Yield: 6 servings.
Prep: 20 min. Bake: 25 min.
Ingredients
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and
chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed
Directions
Cook pasta according to package directions. Meanwhile, in a large bowl,
combine the chicken, artichokes, soup, cheese, mayonnaise, milk,
garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake,
uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts: 1 cup equals 614 calories, 41 g fat (9 g saturated
fat), 70 mg cholesterol, 1,085 mg sodium, 33 g carbohydrate, 2 g fiber,
26 g protein.
HOT CRAB DIP
This is a favorite of my oldest daughter, Joanna (and my
second-most favorite cheesy recipe). It is sooo good and she requests
it when
Mom is cooking.
Ingredients
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1 pound fresh crabmeat, drained and picked
1 cup (4 ounces) shredded Cheddar cheese
Garnish: chopped fresh parsley
Crackers or toasted French bread rounds (I use Tostitos Scoops for
serving)
Preparation
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with
Cheddar cheese.
Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve
immediately with crackers or toasted French bread rounds.
Source: Southern Living MAY 2005
COUNTRY POTATO SOUP
Ingredients
1/4 cup chopped celery
1/2 cup chopped onion
2 medium potatoes, peeled and cut in 1" cubes (about 3 cups)
2 1/2 cups water
1 bay leaf
1/4 teaspoon nutmeg
1/4 teaspoon dried marjoram
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1 cup milk
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh parsley
Instructions
In a deep soup kettle, saute celery and onion over medium heat until
onion is golden, about 5 minutes. Add potatoes, water and seasonings.
Bring to a boil over high heat. Reduce heat and simmer, covered, for 15
minutes, or until potatoes are tender.
Mash potatoes slightly, leaving about 1/4 of the cubes whole. Remove
the bay leaf.
Add the milk, worcestershire sauce and parsley and bring again to a
boil. Serve hot.
PUFFY CHEESE BREAD
Ingredients
1/2 pound cheddar cheese, grated
1/4 cup Miracle Whip
1/4 cup mayo
2 green onions, chopped
Seasoned salt
2 small loaves French bread
Instructions
Cut French bread in slices. Mix next 3 ingredients together and spread
on bread slices. Sprinkle lightly with seasoned salt.
Place on cookie sheet and place under broiler until bubbly, lightly
browned and puffy. Watch carefully! Serve immediately.
HOG ISLAND GRILLED
CHEESE
This is one of the tastiest gourmet grilled cheese recipes. If you've
never had a gourmet grilled cheese well you must get on that now! This
sandwich is a delicious cheese explosion!
Serves: 4
Ingredients
2 tablespoons butter, at room temperature
8 sandwich-size slices pain au levain (or use sourdough bread)
4 ounces Fromage blanc cream cheese (you can substitute Greek yogurt)
4 ounces Gruyère cheese, coarsely grated (or use Comté or Swiss)
4 ounces cheddar cheese, coarsely grated
4 ounces Havarti cheese, coarsely grated
Instructions
To assemble:
Butter one side of each slice of bread. Place 4 slices, buttered side
down, on your work surface.
Spread the fromage blanc on each slice. Layer with the Gruyère,
cheddar, and Havarti cheeses. You may need to use your hand to compress
the cheese.
Top with the remaining bread slices, buttered side up.
Cooking for stovetop method:
Heat a large nonstick skillet over medium heat for 2 minutes.
Put the sandwiches into the pan, cover, and cook for 3 to 5 minutes,
until the undersides are golden brown.
Turn the sandwiches, pressing each one firmly with a spatula to flatten
slightly.
Cover and cook for 3 to 4 minutes, until the undersides are well
browned.
Remove the cover, turn the sandwiches once more, and press firmly with
the spatula once again.
Cook for 1 minute, or until the cheese has melted completely. (You may
need to peek inside to make sure.) |
Remove from the pan and let cool for 5 minutes. Cut in half and serve.
For sandwich maker method:
Preheat the sandwich maker. Follow directions for assembly above.
Cook according to manufacturer’s instructions.
Source: Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes by
Laura Werlin
http://www.amazon.com/exec/obidos/ASIN/1449401651/atozreci-20
EASY TAMALE PIE
Tamale pie is a family favorite. Try this cheesy beefy tamale pie
casserole for dinner tonight. It makes enough for leftovers the next
day!
Serves: 8
Cooking Time: 45 min
Ingredients
2 pounds ground beef
1 cup chopped onion
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon hot pepper sauce
2 (1-pound cans) cream style corn
2 (8-ounce cans) tomato sauce
1 cup (4-ounce can) diced green chiles
1/2 cup (2 1/4-ounce can) drained sliced ripe olives
1 cup evaporated milk
1/2 cup water
1/4 cup butter
3/4 cup yellow cornmeal
1 cup (4 ounces) shredded cheddar cheese
3 eggs, lightly beaten
Instructions
Brown ground beef with onion and garlic in skillet; drain off excess
fat. Combine meat, seasonings, corn, tomato sauce, chiles, and olives.
Pour into 13 x 9 x 2-inch baking dish.
Combine evaporated milk, water, butter, and cornmeal in saucepan. Cook
over medium heat, stirring constantly, until mixture is very thick,
5-10 minutes. Remove from heat.
Stir in cheese and eggs until blended. Spread corn meal mixture evenly
over meat mixture.
Bake in moderate oven (375 degrees F) 40 to 45 minutes or until top is
golden brown.
CHEESE QUESADILLAS
This is one of Angela's
favorite cheesy recipes. To make it perfect, she requests I place
sliced mushrooms on
the cheese before heating.
Serves: 5
Ingredients
2 1/2 cups Monterey Jack pepper cheese, shredded
10 10-inch flour tortillas
2 1/2 teaspoons vegetable oil
Instructions
Sprinkle 1/2 cup of the cheese over each of five tortillas and top with
the remaining tortillas, making sandwiches.
In a large skillet, heat 1/2 teaspoon oil over medium heat.
Place one tortilla sandwich in the skillet at a time and cook for 3 to
4 minutes, or until the cheese is melted, turning halfway through the
cooking.
Remove to a covered platter and repeat with the remaining sandwiches.
Cut each finished quesadilla into four wedges and serve.
Notes
Serve these with sour cream, salsa, and sliced scallions. And for added
cheese flavor, after turning the quesadillas. Brush the top of each one
with an additional 1/2 teaspoon vegetable oil then sprinkle with a
teaspoon of grated Parmesan cheese.
CRABMEAT-STUFFED
MUSHROOMS
Prep Time: 15 min
Total Time: 35 min
Makes: 12 servings
12 large fresh mushrooms
2 Tbsp. sliced green onion
3 Tbsp. butter or margarine, divided
3 Tbsp. fresh bread crumbs
3 oz. PHILADELPHIA Cream Cheese, softened
1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked
Preheat oven to 350°F. Remove mushroom stems; chop enough stems to
measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of
the butter in medim skillet until tender. Stir in bread crumbs. Add to
cream cheese in medium bowl; mix until well blended. Gently stir in
crabmeat.
Melt remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill
caps with cream cheese mixture; place, filled sides up, in shallow
baking dish.
Bake 18 to 20 minutes or until heated through.
Nutritional Information
PER SERVING
Calories 70
Total fat 6g
Saturated fat 3g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 4g
Source: Kraft Brands
BAKED VELVEETA
MOSTACCIOLI
This is Trey's
most favorite cheesy recipe. He prefers me to add Ro-tel tomatoes to
this.
1 lg. can tomatoes, crushed & peeled
1 (6 oz.) can tomato paste plus 2 cans water
1 lb. hamburger
1/2 cup Onion
1/2 cup Pepper (green)
1/2 lb. or more sliced Velveeta cheese (I use more)
1 lb. Mostaccioli
Saute onion and pepper, add meat and brown, drain fat. Add tomato and
tomato paste and water to meat. Cook Mostaccioli and drain. In a 9 x 13
inch pan, layer: Sauce, Mostaccioli, sauce, cheese; repeat layers. Put
a little sauce over top of cheese. Bake 30 minutes at 350 degrees.
PECAN CHEESECAKE
Another recipe for which Texas is famous.
Ingredients:
2 cups graham cracker crumbs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup pecan liqueur
1 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
1/2 cup graham cracker crumbs
1 1/2 tablespoons white sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves
Directions:
1. Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1
teaspoon cinnamon, and melted butter or margarine. Press firmly into
the bottom of a 10 inch springform pan.
2. In a large bowl, blend the cream cheese and 1 1/4 cup white sugar
with an electric mixer at medium speed until well blended. Add the
eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup
liqueur, and blend for 5 minutes. Pour the filling on top of the crust
3. Preheat the oven to 350 degrees F (175 degrees C). Bake for
approximately 1 hour. The cake should be golden brown, and will have
risen to the top of the pan. Turn off the heat, and let cool in the
oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
4. In a small bowl, mix the sour cream, confectioners' sugar, and 1
teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
5. In a small bowl, combine the finely ground pecans, finely ground
graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon.
Sprinkle the pecan topping on the cheesecake. Carefully press the pecan
topping into the sides of the cheesecake. Garnish the top and sides
with pecan halves.
Nutrition:
Calories 466
Total Fat 33 g
Saturated Fat 16 g
Cholesterol 107 mg
Sodium 265 mg
Total Carbohydrates 38 g
Dietary Fiber 1 g
Protein 7 g
VELVEETA CHEESY
BACON BRUNCH CASSEROLE
Prep Time: 30 min
Total Time: 1 hr 10 min
Makes: 12 servings
8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb. fresh mushrooms, sliced
1 each red and green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, thinly
sliced
Cook bacon in large skillet on medium heat 10 min. or until crisp,
stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp.
drippings in skillet. Drain bacon on paper towels. Meanwhile, add
potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or
until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed
with cooking spray. Whisk eggs and sour cream until well blended; pour
over vegetable mixture. Top with bacon and VELVEETA.
Bake 40 min. or until center is set and casserole is heated through.
Kraft Kitchen Tips
Size-Wise
Looking for something to serve as part of your next brunch menu? This
satisfying casserole is sure to fit the bill since it makes enough for
12 servings.
Make Ahead
Casserole can be assembled ahead of time. Refrigerate up to 24 hours
before baking as directed, increasing the baking time if needed until
casserole is done.
Nutritional Information
PER SERVING
Calories 250
Total fat 16g
Saturated fat 7g
Cholesterol 245mg
Sodium 600mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 4g
Protein 14g
Source: Kraft Foods
http://www.kraftbrands.com/velveeta/shared/recipe-print.aspx?recipeId=115361
FLAVOR-INFUSED CREAM
CHEESE NIBBLES
Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 18 servings, 2 pieces each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, sliced
3 small sprigs fresh rosemary, stems removed
6 sprigs fresh thyme, chopped
1 tsp. black peppercorns
peel of 1 lemon, cut into thin strips
Cut cream cheese into 36 pieces; place in pie plate.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour. Serve with NABISCO Crackers, crusty bread or pita
chips.
Nutritional Information
PER SERVING
Calories 60
Total fat 5g
Saturated fat 3g
Cholesterol 15mg
Sodium 125mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 1g
Source: Kraft Brands
CHEESY MACARONI AND
CHEESE
This is my third-most favorite favorite cheesy recipe. I normally use
penne rigate or mostaccioli.
1 stick butter
1/2 cup flour
2 cups milk (or more for creamier pasta)
3/4 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
1/2-inch cubes
16 oz elbow macaroni, cooked
1 cup KRAFT Shredded Cheddar Cheese
Melt butter in medium saucepan on medium heat. Whisk in flour; cook 2
min., stirring constantly. Gradually stir in milk. Bring to boil; cook
and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or
until melted, stirring frequently. Stir in macaroni. Sprinkle with
Cheddar and stir until melted.
Source: Adaptation of the Velveeta brand recipe with my own preferences.
VELVEETA CHIPOTLE DIP
Prep Time: 10 min
Total Time: 16 min
Makes: 26 servings, 2 Tbsp. each
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
1/2-inch cubes
2 Tbsp. chipotle peppers in adobo sauce, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
Mix VELVEETA and peppers in microwaveable bowl.
Microwave on HIGH 4 to 6 min. or until VELVEETA is completely melted,
stirring after 3 min. Stir in sour cream.
Serve with assorted cut-up fresh vegetables.
Source: Kraft Brands
MORNING GLORY
CASSEROLE
With Morning Glory Casserole to greet you when you wake up, there's no
need for the snooze button. This breakfast casserole recipe is filling
and delicious. Start your day off right!
Cooking Time: 1 hr
Ingredients:
1 pound sausage, bacon or ham, cut in chunks
2-1/2 cups milk
6 eggs
6 slices of bread, cubed (cut crusts off)
1 cup cheddar cheese, grated
1 teaspoon salt
1 tablespoon dry mustard
Instructions:
Brown sausage, drain, and set aside.
Whip eggs with milk and add remaining ingredients.
Butter large pan, pour in egg mixture, sprinkle top with sausage and
cover for several hours in refrigerator. For best results, leave
covered overnight.
Preheat oven to 325 degrees F.
Bake for 45 minutes, or until slightly brown. Do not overbake.
Source: Recipe Lion
http://www.RecipeLion.com
BAYLESS'S QUESO
FUNDITO AL TEQUILA
TOTAL TIME: 20 MIN
SERVINGS: 6
Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican
recipes. With Mexican Everyday, he's finally published a cookbook for
fast weeknight cooking. This simple, 20-minute dip of melted cheese
flavored with tomatoes, chiles, onion and a hit of tequila is just the
thing to satisfy a sudden craving for something warm, salty and gooey.
Ingredients
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving
Directions
In a large skillet, heat the olive oil. Add the diced tomatoes, minced
jalapeños, diced onion and a large pinch of salt and cook over
moderately high heat, stirring often, until softened, about 5 minutes.
Pour in the tequila and cook, stirring frequently, until the skillet
looks nearly dry, about 2 minutes. Reduce the heat to low. Add the
cheese and cook, stirring constantly, until fully melted, about 30
seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle
with the cilantro and serve immediately, with tortillas or chips.
Source: Mexican Everyday by Chef Rick Bayless
http://www.amazon.com/exec/obidos/ASIN/039306154X/atozreci-20
FRIED GOAT CHEESE
BALLS WITH HONEY
TOTAL TIME: 1 HR
SERVINGS: 8
Club soda lightens the egg batter that coats the cheese, and a
double-coating of panko crumbs amplifies the crunch. Serve the
sweet-savory balls as an appetizer or a dessert.
Ingredients
One 10-ounce log of fresh goat cheese
1 large egg, lightly beaten
1 cup club soda
3/4 cup all-purpose flour
1/4 cup cornstarch Salt
3 cups panko (Japanese bread crumbs), lightly crushed Canola oil, for
frying
Honey*,
chopped roasted pistachios and freshly ground pepper, for serving
Directions
Cut the goat cheese log into 16 pieces and roll each piece into a ball.
Refrigerate the balls on a wax paper–lined baking sheet until firm,
about 10 minutes.
In a bowl, whisk the egg and club soda. Gradually whisk in the flour
and cornstarch and season with salt. Spread the panko in a shallow
bowl. Dip the goat cheese balls in the egg batter, then dredge in the
panko. Coat the balls again in egg batter and panko. Return them to the
baking sheet and freeze just until firm, about 15 minutes.
In a large saucepan, heat 2 inches of canola oil to 375°. Working in
batches, fry the cheese balls over high heat, turning occasionally,
until golden and crisp, about 2 minutes. Using a slotted spoon,
transfer the balls to a paper towel–lined plate and season with salt.
Transfer the cheese balls to a platter, drizzle with honey and sprinkle
with pistachios and pepper. Serve hot.
*I use
only Ohio Honey
from http://OhioHoney.com, owned by
our very own Lucy
Wellhausen. ~Maggie
Source: Food and Wine Magazine
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A
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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 Reno, 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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