Title: Brunch Enchiladas
Categories: Breakfast, Jaw, Cheese/eggs
Yield: 8 Servings

2 c Shredded sharp cheddar
1/4 lb Boiled ham, chopped
1/3 c Sliced green onions
1/3 c Red bell pepper, chopped
8 Corn tortillas
4 Eggs
1 1/2 c Milk
1/4 c Salsa
1 T Flour
Sliced ripe olives, optional

In small bowl, combine 1 cup cheese, ham, onion, and bell pepper.
Soften tortillas according to package directions. Divide cheese
mixture evenly among tortillas; roll up and place seamed side down in
greased 11 x 7 baking dish. In medium bowl, beat together eggs, milk,
salsa and flour. Pour over tortillas; refrigerate overnight. Cover
and bake at 350 degrees for 45 minutes or until set. Remove cover and
sprinkle with remaining cheese and olives, if desired.

typed by jessann 🙂

MMMMM

Stewed Celery in Cream

Recipe By : Yankee, 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups celery, cut in 1″ pcs.
1/2 cup stock
4 teaspoons flour
2 tablespoons butter
1/2 cup light cream
3 -4 gratings of fresh nutmeg, + to taste

Simmer celery in stock until just tender, about 12-15 min. Remove from
heat, drain, reserve stock (about 2/3 cup.) In a heavy saucepan,
melt the butter and stir in flour, using a whisk to blend well. Cook
until it bubbles. Combine the cream stock, pour into butter flour
mixture. Simmer until thickened, about 3 min. Add nutmeg. Put
celery back into the sauce warm it thru before serving.

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Seven Minute Frosting

Recipe By : Nan Blanchard/Bobb1744@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp instant espresso coffee powder
1/4 cup hot water
3 egg whites, slightly below — room temperature
1 1/2 cups light brown sugar — packed
1 tsp cream of tartar
1 tsp vanilla

Dissolve espresso powder in hot water. Combine egg whites, brown
sugar,
coffee mixture and cream of tartar in top of double boiler placed over very
gently simmering water. Beat with mixture until frosting forms stiff peaks, 5
to 7 minutes. Remove from heat. Beat in vanilla.

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NOTES : Here’s a nonfat cake frosting from the Simply Healthful cookbook
series – Cake cookbook. Makes about 5 cups.

Title: CHICKEN-AND-VEGETABLE SOUP
Categories: Soups, Poultry
Yield: 8 servings

2 Boiling chickens, 4 lbs ea.
– cut in quarters
10 c Cold water
4 md Carrots; thinly sliced
2 md Yellow onions
– peeled, finely diced
1 sm Head celery; thinly sliced
2 lg Leeks; green tops and white
– bottoms separated
1/2 tb Whole black peppercorns
6 Bay leaves
4 Sprigs fresh thyme; -=OR=-
1 1/2 ts -Fresh thyme leaves, -=OR=-
1/2 ts -Dried thyme
1 tb Salt
1 tb Unsalted butter

COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil
over high heat. Reduce heat to low and skim off the scum that accumulates
on the surface. Remove chicken breast quarters and set aside. Add 2 cups
carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay
leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover,
replace the chicken breasts and continue to cook for another 25 minutes.
Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash
well to remove any sand. You should have about 1 cup. Melt the butter in a
medium saucepan over medium heat and add the leeks and the remaining
carrots, onions and celery. Cover and cook gently until vegetables are
soft, about 5 minutes. Remove the chicken from the liquid and place on a
platter. Strain the liquid through a fine strainer into a large plastic
container and discard the herbs, spices and the cooked soup vegetables.
Skim and discard any fat from the surface of the broth. Remove and discard
chicken skin. Remove the meat from the bones, dice it and set aside. Place
bones in an airtight freezer container and save for making stock.
Immediately prior to serving, transfer broth to a pot and heat, covered,
over high heat. Heat chicken and vegetables, covered, in 350F oven until
hot. Decorate each soup bowl with some heated diced vegetables and chicken.
Pour the hot broth into a pitcher or soup tureen and pour the soup into the
garnished bowls at the table.

—–

OATMEAL BLUEBERRY MUFFINS *** (TDDB08B)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Oatmeal
1 1/4 c Flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Milk
1/4 c Vegetable oil
1 Egg — beaten to blend
3/4 c Blueberries
2 tb Sugar
2 ts Cinnamon

Preheat oven to 425. Lightly grease 12 muffin cups, or
use paper liners. Combine first five ingredients in
large bowl. Mix milk, oil and egg in another bowl. Add
to the oatmeal mixture and stir just until moistened.
Fold in blueberries. Divide batter among muffin cups.
Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle
over muffins. Bake until tester inserted in center
comes out clean. About 15 minutes. Remover from cups.
(These can be prepared 1 day ahead. Store in an
airtight container). Serve warm or at room temp. Shall
we dip these in chocolate??? Happy Day CAThie in CA ..
/ FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by
Elaine Radis

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BEEF LASAGNE ala Pasta Co.

Recipe By : Marcella Rosene, Pasta Co By Request (a Seattle Take
Out)
Serving Size : 10 Preparation Time :0:00
Categories : Cookbook Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*****SAUCE:*****
1 1/4 pounds ground beef — lean
1/4 cup olive oil — pure
1 1/3 cups onions — coarsley chopped
1 tablespoon oregano — heaping
1 1/2 teaspoons garlic — finely minced
1 1/2 teaspoons basil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup dry white wine — (plus 3
1 tablespoon )
3 1/4 CUPS tomatoes — crushed in puree
preferred brand: Patadiso***(keep extra
juice — see note)
5 ounces frozen spinach — thawed
— squeeze dry of all liquid
*****CHEESE:*****
3 cups mozzarella cheese — grated
1/2 cup feta cheese — crumbled
*****BECHAMEL:******
1 1/2 cups milk
1 cup cream
— Big pinch white pepper
— Big pinch thyme
— Big pinch nutmeg
— Big pinch basil
3 tablespoons butter
1/3 cup flour — (plus 1 tablespoon
flour)
1/3 cup Parmesan cheese — grated — (plus 1
1 tablespoon P. cheese)
3 tablespoons Romano cheese — grated
— Uncooked fresh lasagne noodles,enough
for three layers in a 9-inch by 13-inch
pan
1/4 cup unseasoned bread crumbs
2 tablespoons Parmesan cheese — freshly grated
1 teaspoon parsley — very finely chopped

***(There will be a couple of ounces left in the 28-ounce can. Save it.
You will use it in assembling the lasagne.)
This is the lasagne we have made and sold for a decade. Several things
set this version apart from the dozens of other lasagne recipes. Its
sauce is strongly seasoned with oregano. It calls for a thick filling of
bechamel instead of ricotta cheese. It uses feta cheese to step up the
flavor of the dish. And it takes advantage of fresh lasagne noodles,
which can go into the dish with no precooking. Our sales of this product
are the best proof that the formula works. PREPARE-AHEAD/SERVING NOTES:
Make a day ahead and bake when needed, or do as we do and freeze. Take
the lasagne straight from the freezer to the oven and adjust the cooking
time accordingly. Caution: Be sure to let the lasagne sit 20 minutes
before serving. ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches)
To make sauce, cook ground beef in a saute pan over medium heat until
pink is gone and meat is crumbly. Remove from heat and pour meat through
a colander to drain off all fat. Reserve meat. (Be certain it is
well-crumbled. If it is not, break it up using a potato masher or large
wooden spoon.) In the same saucepan, heat olive oil and add onions,
oregano, garlic, basil, salt, black pepper, and red pepper flakes. Cook
over medium heat until onions are translucent. Add wine, bring to a
boil, and cook until alcohol has evaporated— about 10 minutes. Stir in
tomatoes. Add spinach and reserved meat. Continue simmering for a few
minutes. Remove from heat and reserve.
Mix together mozzarella and feta cheeses and set aside.
To make bechamel, heat milk, cream, white pepper, thyme, nutmeg, and
basil in a small saucepan until it nears a boil. Turn off heat. Melt
butter in a medium-size saute pan. When foam from butter recedes, remove
from heat, add flour, and mix well. Return to medium-low heat and,
stirring frequently, simmer for 2 to 3 minutes to cook, but not brown,
the flour. Gradually stir in hot milk and cream mixture. Raise heat to
medium-high and continue stinnng until mixture is smooth and
thick–about 5 minutes. Add Parmesan and Romano cheeses and whisk until
smooth. This should be the texture of wallpaper paste, not of the white
sauce more often associated with bechamel.
To make topping, mix together bread crumbs, Parmesan, and parsley.
Reserve.
TO ASSEMBLE AND BAKE:
Preheat oven to 400 F. Spread 2 tablespoons of the tomato juices left in
the can of tomatoes on the bottom of a shallow baking dish (9 by 13
inches). Lay in one layer of the uncooked lasagne noodles. Spoon on 3
cups of the meat sauce. Spread 1 cup of bechamel across the sauce in two
diagonals (no need to spread evenly at this point). Top with 2 cups of
cheese mixture. Lay on another layer of lasagne noodles and repeat,
using the same amounts of sauce (be sure to get every dab of the meat
sauce – there is no extra to spare), bechamel, and cheese. Top with last
layer of noodles, and with fingertips, press lightly to distribute
bechamel smoothly in the layers. Using a long metal spatula, “frost” top
layer of noodles with remaining bechamel. Be sure to completely cover
noodles so that they do not dry out in baking. Sprinkle evenly with
reserved bread crumb mixture.
Bake lasagne at 400 degrees F for about 60 minutes or until sauce
bubbles around the edge and top is nicely browned. If top browns too
quickly, cover with aluminum during last 10 minutes of cooking. If
baking the lasagne straight from the freezer,add about 20 minutes to
cooking time. Once out of the oven, let lasagne set up for about 20
minutes before serving. (This is critical for ease of serving.)
SERVES 8 TO 10.

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RICE WITH BLACK BEANS
———————

1 medium onion, chopped
2 cloves garlic
1 can (14.5 oz.) stewed tomatoes
1 can (15 oz.) black beans, rinsed and drained
2/3 cup water
1/2 tsp. oregano
1 1/2 cups Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.

Title: CALIFORNIA FIG-APPLE COMPOTE
Categories: Fruits, Desserts, Low-fat
Yield: 6 servings

6 Baking apples
6 California dried figs
1 Lemon; sliced
1 c Brown sugar
1 c Water
6 Whole cloves
1 Cinnamon stick

Bring sugar and water to a boil. Add lemon rind and spices. Core apples
and place in baking dish or skillet. Place figs around and between
apples. Pour spiced syrup over all and cover. Bake or simmer gently,
basting occasionally, until apples are tender and syrup thickened. Then
serve each apple topped with a plump juicy fig, to 6 lucky people.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

DUTCH VEGETABLE SOUP WITH MEATBALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Slices stale white bread
1/3 c Milk
1 lb Ground veal or beef
1 Egg — beaten
2 ts Curry powder
3/4 ts Salt
1/4 ts Pepper
1 lg Onion — peeled, minced
1 lg Carrot — scraped, diced
1 lg Celery stalk — cleaned, diced
2 tb Butter or margarine
1 tb Salad oil
6 c Beef bouillon
1/4 ts Dried thyme or marjoram

Soak bread in milk in a large bowl until soft; mash.
Add veal or beef, egg, curry powder, salt, and pepper;
mix well. Shape into 1 1/2″ balls. Saute onion,
carrot, and celery in heated butter and oil in a large
kettle 5 minutes. Add bouillon and thyme or marjoram.
Bring to a boil. Lower heat and cook slowly, covered,
20 minutes. Add meatballs and cook about 25 minutes,
until vegetables and meatballs are tender.

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Basic Fondue (Fondue Neuchateloise)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 fl Dry white wine
Clove garlic
5 1/2 oz Emmental and Gruyere cheese*
1 t Cornstarch
1/2 fl Kirsch**
Shake pepper
Grind fresh nutmeg
6 oz White bread, cubed

(Note: the above measurements are for *each* person.
Multiply by your number of guests.)

* Grated and mixed half and half. ** This is Swiss
cherry firewater: clear, dry-tasting — *not* “cherry
brandy”, which is dark and sweet.

Most good liquor stores should carry it, at least one
of the US brands like Hiram Walker, or else maybe
Bols. The best Kirsch is “Etter” brand from
Switzerland, but the odds of your finding it are
minuscule. — In Switzerland, fondue is usually
perpared in a “caquelon”, an earthenware dish with a
handle, glazed inside; but any enamelled saucepan can
be used, or a not too shallow fireproof dish. Rub the
inside of the pan with half a cut clove of garlic, and
let it dry until the rubbed places feel tacky. Put the
wine in the dish and bring it to a boil. Slowly start
adding cheese to the boiling wine, and stir constantly
until each bit is dissolved, then add more. When all
the cheese is in, stir the kirsch into the cornstarch
well, then add the mixture to the cheese and keep
stirring over the heat until the mixture comes to a
boil again. Add freshly ground pepper and nutmeg to
taste. — Remove the dish to on top of a small live
flame (Sterno or alcohol burner) and keep it bubbling
slowly. Bread should have been cubed ~- about 1-inch
cubes — for spearing with fondue forks and stirring
around in the cheese. The old custom is that if you
accidentally lose the bread into the cheese from the
end of your fork, if you’re male, you have to buy a
round of drinks for the table: if you’re female, you
have to kiss everybody. (Hmm.) .

Other fondue info: Do not drink water with fondue —
it reacts unkindly in your stomach with the cheese and
bread. Dry white wine or tea are the usual
accompaniments. Another tradition: the “coupe
d’midi”, or “shot in the middle”, for when you get
full: a thimbleful of Kirsch, knocked straight back
in the middle of the meal, usually magically produces
more room if you’re feeling too full. Don’t ask me how
this works…it just does. — The crusty bit that
forms at the bottom of the pot as the cheese keeps
cooking is called the “crouton”, and is very nice
peeled off and divvied up among the guests as a sort
of farewell to dinner.

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