Archive for March, 2019

Egg And Spinach Casserole

Recipe

1 Mar

EGG AND SPINACH CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Cheese/eggs
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Vegetable Oil
6 ea Corn Tortillas — *
2 ea Bacon — Slices
1/4 c Onion — Chopped, 1 Sm.
1 ea Clove Garlic — Finely Chopped
2 tb Margarine Or Butter
1 tb Vegetable Oil
2 c Tomatoes — Chopped, 2 Md.
1 t Salt
1/2 ts Pepper
1/4 ts Nutmeg — Ground
1 lb Spinach — Fresh, Chopped
8 ea Hard Cooked Eggs — Lg, Peeled
1 c Basic Green Sauce — **
4 oz Cheese — Shredded, ***

* The Corn Tortillas should be 6 to 7-inches in diameter. ** See
Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable
oil in an 8-inch skillet over medium heat, just until hot. Cook the
tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on
paper towels and then cut them into small pieces. (NOTE: You could use
tortilla chips where they are available.) Cook and stir the bacon, onion,
and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch
skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and
nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the
spinach, cover and cook until the spinach is wilted, about 3 minutes. Line
the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla
chips or pieces. Spread the spinach mixture over them. Cut the eggs
lengthwise into halves and arrange them on the spinach mixture. Pour the
Basic Green Sauce over the eggs; sprinkle with the cheese and bake,
uncovered until the cheese is melted, abut 15 minutes.

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Filed under: Misc Recipes

Chocolate Nut-Filled Cookies

Recipe

1 Mar

Title: Chocolate Nut-Filled Cookies
Categories: Dessert, Cookie, S/l
Yield: 3 dozen

2/3 c Shortening
2/3 c Sugar
2 Eggs
2 c Flour, all-purpose
1 1/2 ts Baking powder
1/2 ts Salt

MMMMM——————-CHOCOLATE-NUT FILLING————————
1/4 c Sugar
1 tb Cornstarch
1/2 c Chocolate syrup
1/4 c Pecans; chopped

Cream shortening and sugar until light and fluffy; add egg, and beat
well. Add flour, baking powder, and salt; mix well. Chill dough 2 to
4 hours.

Roll out dough to 1/8″ thickness on a lightly floured board. Cut
half of dough into 36 circles with a 2″ cookie cutter. Using a 2″
doughnut cutter, cut remaining dough into 36 circles.

Place solid circles on lightly greased cookie sheets. In center of
each circle, place a teaspoon of Chocolate-Nut Filling; spread almost
to the edges. Top with a circle cut with doughnut cutter; seal edges
with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies
may be filled with jam.)

Chocolate-Nut Filling:
Combine all ingredients; cook over low heat until thick and smooth.
cool. Yield: about 1 cup filling.

SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.

MMMMM

Filed under: Food Processor, Soups, Vegetables

Macadamia Nut and White Chocolate Cookies

Recipe

1 Mar

Macadamia Nut and White Chocolate Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar
2 Large Eggs
3 1/4 cups All-Purpose Flour
1 tablespoon Baking Soda
1 tablespoon Salt
12 ounces White Chocolate — coarsely ch
6 ounces Macadamia Nuts — coarsely cho

Preheat oven to 325 deg. Cream together butter and sugar until light and
fluffy. Add eggs and mix well.
Thoroughly combine flour; soda, and salt. Stir the flour mixture until well
blended. Add a little more flour if necessary to make a slightly stiff dough.

Stir in chocolate and nuts. Drop dough by heaping teaspoons 2 inches apart on
ungreased baking sheets.
Flatten each cookie slightly. Bake 13-15 minutes. Cool cookies a few minutes on
baking sheet before transferring to rack to cool completely.

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Filed under: Fruits, Mexican, Soups, Vegetables

Georgias Onion Soup

Recipe

1 Mar

GEORGIA’S ONION SOUP

Recipe By :FROM MY GARDEN Show #5529
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions, — sliced
4 tablespoons butter
4 cups vegetable stock
1 cup white wine
Salt
Pepper
2 tablespoons fresh herbs, — chopped
Cornbread
Cheese

In large sauce pan place onion and butter. Saute until soft. Add stock,
wine, salt, pepper and herbs. Simmer for about 35 minutes. In serving bowl
place cornbread and sprinkle with cheese. Pour over soup. Serve.

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Filed under: Cookies, Desserts, Greek

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House Of Munch

Archive for March, 2019

Egg And Spinach Casserole

Chocolate Nut-Filled Cookies

Macadamia Nut and White Chocolate Cookies

Georgias Onion Soup

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