Bay Head Cream Cheese Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese
Garlic and curry powders
Chinese duck sauce

Soften cheese and add flavorings to taste. Mound in a serving dish and cover
gen
erously with duck sauce. Serve with crackers.

Mrs. Donald K. Dement

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Title: Crostini Di Polenta
Categories: Cookies
Yield: 18 servings

— for polenta;-
1/4 c Onion; chopped
1 1/2 c Chicken broth; canned
1 c Water
2/3 c Yellow cornmeal
1 tb Parmesan cheese; grated
— for roasted peppers
-(topping) —
7 oz Roasted red peppers; rinsed
-and drained
1 tb Fresh basil; chopped

Recipe by: Adapted from a Bertolli Ad
Polenta toast: Saute onion in a 4-quart saucepan coated with cooking
spray over low heat until tender, about 5 minutes. Stir in broth. In a
seperate bowl combine water and cornmeal; stir into the broth and cook,
stirring until mixture boils and is thick, about 10 minutes. Add cheese
and salt to taste.
Line a 9×9-inch baking pan with foil; spray foil with cooking spray. Add
polenta and spread in a smooth layer with a spatula. Refrigerate until
cold and firm, about 2 hours. Turn polenta out of pan and peel off foil.
Cut into triangles.
Preheat oven to 425F. Spray a non-stick baking sheet with cooking spray.
Arrange triangles on pan without touching. Bake on bottom rack until
browned on bottom, about 15 minutes. Turn and bake until browned and
crisp.
Meanwhile cut peppers into even portions. Sprinkle with herbs. Arrange
on top of each triangle. Serve warm or at room temperature.

—–

Tamale Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GROUP I—–
2 cups Cooked AM 7 Bean Barley
3 tablespoons Water
1 tablespoon Tomato paste
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cumin
1 teaspoon Chili powder
2 tablespoons Vegetable oil
1/2 cup Chopped onion
1 teaspoon Sea salt (optional)
1/4 cup Sliced ripe olives
1/2 cup Canned corn
1/2 Bell pepper — chopped
1/4 cup Chopped parsley
1/2 cup Chopped celery
—–GROUP II—–
2 1/2 cups Cold water
1 1/2 cups AM Cornmeal
1 teaspoon Sea salt (optional)
1/2 teaspoon Chili powder
1/4 cup Grated cheese

Mash cooked 7 Bean Barley. Mix tomato paste with water. In skillet, saute
onion in oil and combine all Group I ingredients. Let these cook over medium
heat; if the beans were hot to begin with, no more than five minutes cooking is
needed. Stir constantly to prevent sticking.

Adjust seasonings to taste. Combine the ingredients of Group II except for
cheese in a heavy pan, and cook over medium heat until cornmeal thickens and
comes to a boil, stirring constantly. Oil a 8″ x 8″ pan and spread 2/3 of the
cornmeal mixture over the bottom and sides. Pour the bean mixture into the
cornmeal crust and spread rest of cornmeal mix on top.

Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
minutes or until golden brown.

Source: Arrowhead Mills “Homestyle 7 Bean Barley Soup Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias

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Title: Bake Cherry Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings

1 9″ graham cracker crust
1 pk 8 oz softened cream cheese
1 c 14 oz. sweetened condensed;
Milk ( not evaporated)
1/3 c Concentrated lemon juice
1 ts Vanilla extract
1 c Cherry pie filling

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk
until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill
3 hours or until set. Top with desired amount of e filling before
serving. Refrigerate leftovers.

MMMMM

Title: SHEPHERD’S PIE
Categories: Beef, Casseroles
Yield: 6 servings

1 lb Leftover roast beef
2 T Butter/margarine
1 c Onion; finely chopped
1/2 c Carrot; finely chopped
1/2 c Celery; finely chopped
2 T Parsley; finely chopped
3 T Flour
2 T Tomato paste
1/2 c Wine, white, dry
1 1/2 c Chicken stock
1 ts Worcestershire sauce
Pepper; to taste
1 c Corn kernels (fresh or
-frozen); cooked
2 c Potatoes, mashed
1/2 c Cheddar, sharp; grated

Cut the meat into 1/4″ cubes. There should be about 3 cups. Set
aside. Heat the butter in a saucepan and add onions, carrots, celery
and parsley. Cook, stirring, until the onions are wilted. Sprinkle
with flour and stir with a wire whisk. Add the tomato paste, wine,
stock, Worcestershire sauce and pepper, stirring rapidly with the
whisk. Let simmer 10 minutes and stir in the cubed meat and the corn.
Cook 5 minutes longer.

Preheat the oven to 350 F. Put the meat and sauce in a seven-cup
baking dish or casserole. Outfit a pastry bag with a round pastry
tube–No. 7 or 8–and spoon mashed potatos into the bag. (No need
for this really. You can just spread the potatoes nicely with a
spoon/butter knife etc.) Pipe the potatoes neatly and evenly on top
of the meat mixture, covering it completely. Sprinkle evenly with
cheese and place the dish in the oven. Bake 30 to 45 minutes, or
until the dish is piping hot throughout and the cheese is melted. If
necessary, run the dish briefly under the broiler to glaze the top.

MMMMM

Date: Mon, 25 Apr 94 15:54:21 PDT
From: Evans

Stuffed Shells

Large Pasta Shells (as many as you need, cooked al dente)
Cooked spinach leaves (steamed is best)
FF Cottage Cheese or FF Ricotta Cheese
Italian tomato sauce (Healthy Choice is very good)
Spices to taste

Cook the shells, drain, set aside. Steam the spinach leaves,
then mix with the FF Cottage Cheese. Stuff the shells with
the mixture and place in a single layer in a baking dish.

Spoon the sauce over, cover and bake in a 350 degree oven
about 15 minutes to get everything hot.

Quick to fix and very tasty.

Maple-Wlanut Pound Cake

Recipe By : Woman’s Day 9-17-96
Serving Size : 24 Preparation Time :2:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Walnut Streusel:
1 1/4 c packed brown sugar
3/4 c all-purpose flour
1/2 c cold unsalted butter or margarine — cut in small cubes
2 tsp ground cinnamon
1 c walnuts — coarsely chopped
Maple Poundcake:
1 1/2 c unsalted butter or margarine — softened
1 1/2 c maple flavored pancake syrup
1/2 c packed brown sugar
1 tbsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
7 lg eggs — room temperature
4 1/4 c all-purpose flour

Heat oven to 325. Lightly grease an 18-cup tube pan (angel food pan).

Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with
a fork, or rub mixture with fingertips until crumbly. Stir in walnuts.

Poundcake: With an electric mixer on high speed, beat butter, pancake syrup,
brown sugar, vanilla, baking powder, baking soda and salt in a large bowl
unitl blended (mixture will look curdled). Add eggs, one at a time, beating
well after each (mixture still looks curdled).

With mixer on low speed gradually add flour, beating just until blended and
smooth.

Spoon half the batter into prepared pan. Sprinkle with half the streusel.
Pour in remaining batter and spread evenly. Sprinkly the remaining streusel.

Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in
center comes out with moist crumbs clinging to it.

Cool in pan on wire rack 15 minutes. If necessary, run a thin sharp knife
around edge of pan to loosen cake. Place cookie sheet over pan and carefully
invert both. Remove pan. Place rack over cake and turn cake streusel side
up. Cool completely. Store wrapped airtight up to 3 days at room temperature
or freeze up to 3 months.

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Plain Oven Scones (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 t Caster sugar
1/4 pt Buttermilk, full cream milk
Or soured milk
pn Salt

Set oven to 450F or Mark 8. Grease and tlour a baking
sheet. Sift the dry ingredients into a bowl and rub in
the butter. Add suf icient Of the milk to make a moist
and spongy dough. Turn out on to a floured surface and
knead gently. Roll out to 1/2 inch thickness and cut
into rounds with a 2 1/2 inch pastry cutter. Place
on the baking sheet. Brush the tops with milk and
bake for 8-10 minutes until risen and light golden in
colour. Cool on a wire rack. Serve split in half
with butter and jam.

For rich scones add 1 beaten egg to the dry
ingredients before adding sufficient milk. Brush the
tops of the scone with beaten egg rather than with
milk.

From the booklet Scottish Teatime Recipes

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Veggie Kabobs

Recipe By : Anne Scott, Calistoga, CA (from Friendly Exchange)
Serving Size : 16 Preparation Time :0:00
Categories : Barbeque Low Fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green peppers — cut in 1″ pieces
4 small yellow squash — sliced in thick rnds
2 dozen mushrooms, large
2 medium onions — cut into wedges
1 pint cherry tomatoes
Marinade:
1 teaspoon salt
1 tablespoon Italian herb mix (such as oregano,sage
marjoram,thyme,savory, basil, rosemary)
4 cloves garlic — crushed
2/3 cup water
2/3 cup balsamic vinegar
16 skewers

Place vegetables in a large bowl. Add remaining ingredients and marinate for
2 hours at room temperature. Arrange vegetables on skewers and grill or
broil for 7 to 10 minutes, turning frequently.

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Spinach Bread (Bisquick)

Recipe By : Annie – Texas
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk frozen spinach — thawed and
-drained well
1 c bisquick
1/4 c vegetable oil
3 lg egg
1 tb chopped onion
1 c mozzarella cheese — cubed
1/2 c parmesan cheese — grated

Grease small loaf pan. Mix all of the above ingredients together by hand.
Pour into loaf pan. Bake about 30-45 min. at 350 degrees. Can be served hot or
cold.

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