Ham Quiche

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cheddar or Colby cheese — shredded
1 cup cooked ham — cubed
1/4 cup green pepper — chopped
1/4 cup pimiento — chopped
2 cups half and half
1/4 teaspoon salt
1/2 teaspoon nutmeg, oregano, or fennel
5 eggs — beaten
1 10 inch prepared pastry shell

Beat eggs; add half and half. Add remainder ingredients and pour into
pastry shell. Bake at 350 degress F. for 40 to 45 minutes or until knife
inserted just off center comes out clean. Cool 10 minutes before
serving.

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Title: Mom’s Sour Cream Cookies
Categories: Cookies
Yield: 3 servings

1/2 c Shortening
1 Egg
1/2 c Sour cream
2 1/2 c Flour (sifted)
1 c Sugar
1/2 ts Soda
1/2 ts Salt
1 ts Vanilla

Cream together shortening and Sugar. Add Egg and beat well then add
Sour Cream. Add flour (sifted) , soda and Salt. Blend all and drop
on ungreased cookie sheet. Dip bottom of small glass in water then in
sugar and press on dropped cookie dough. Bake at 12 to 16 min. at
335 degrees.

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Cheeseburger Soup

Recipe By : Oct/Nov ’96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 tsp dried basil
1 tsp dried parsley
4 tbsp butter or margarine — divided
3 c chicken broth
4 c diced peeled potatoes
1/4 c all-purpose flour
8 oz processed American cheese — cubed
1 1/2 c milk
3/4 tsp salt
1/2 tsp pepper
1/4 c sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
broth, potatoes and beef; bring to a boil. Reduce heat; cover and
simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a
small skillet, melt remaining butter. Add flour; cook and stir for 3-5
minutes or until bubbly. Add to soup; bring to a boil. Cook and stir
for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper;
cook and stir until cheese melts. Remove from the heat; blend in sour
cream.

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Salmon and Brown Rice Bake

Recipe By : AHA Quick Easy Cookbook
Serving Size : 4 Preparation Time :0:40
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces corn, frozen
6 1/2 ounces salmon, canned — drained
3/4 cup brown rice
2/3 cup water
2 tablespoons green onion — sliced
1/2 teaspoon low sodium chicken broth
1/4 teaspoon dill weed — dried
1/4 cup cheddar cheese, lowfat — shredded

Preheat oven to 375. In a 1 1/2 quart casserole, combine
corn, salmon, uncooked rice, water, green onions, bouillon granules
and dill weed. Cover and bake 30 minutes or until rice is tender.
Sprinkle with cheese. Bake uncovered, 5 minutes more or until
cheese melts.

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Title: FROZEN CREAMED HORSERADISH
Categories: Condiments
Yield: 8 servings

1 c Heavy cream
4 tb Horseradish
2 ts White vinegar
1/2 ts Black pepper

Whip well-chilled cream with chilled beaters in
chilled bowl. Fold in remaining ingredients. Lightly
oil a sheet of wax paper and roll horseradish mixture
in the paper, making a cylinder about 1-1/2″ in
diameter. Freeze horseradish cream. To serve, unwrap
and slice cylinder 1/4″ thick. Use to garnish tomato,
salmon, trout, ham, or veal. Keep frozen, removing
slices as needed.

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SWEET POTATO, OATMEAL, AND CASHEW LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cashews
1 1/2 c Rolled oats
1 1/2 c Sweet potato — grated
1/2 c Onion — finely chopped
1 c — water
2 tb Tamari
2 Garlic cloves — pressed
2 tb Nutritional yeast
1/2 c Tofu, soft

Grind the cashews in a blender.

Place the ground cashews in a large bowl. Add the
remaining ingredients and mix well.

Generously oil a loaf pan and sprinkle it with
additional rolled oats to keep the loaf from sticking.
Pack the loaf mixture into the pan.

Bake at 350 degrees for about 45 minutes, or until
firm and brown.

Serve with your favorite sauce a salad and a steamed
vegetable.

From DEEANNE’s recipe files

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GINGERED HOLIDAY CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown sugar
1 c Chopped grn pepper
3/4 c Vinegar
1 c Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1 Lime
1 Lemon
1 c Light raisins
1 lb Anjou pears *

*Fresh Anjou pears should be pared, cored and coarsely
chopped. In a saucepan, combine brown sugar, vinegar,
salt, cinnamon and red pepper. Bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from
each. In a large bowl combine lemon and lime peel and
juices, pears, peppers, onion and ginger. Add raisins,
mixing gently. Add mixture to hot syrup. Heat to
boiling; reduce heat and simmer, uncovered, about one
hour or till thick. Ladle chutney at once into hot,
clean pint jars, leaving a 1/4 inch headspace. Store
the jars in the refrigerator.

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Title: Garlicky Clam Dip
Categories: Appetizers
Yield: 8 servings

8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
Fresh ground pepper (dash)
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese.
Cream with a spoon until smooth. Gradually add the remaining
ingredients, blending until smooth. For thinner dip, add more clam
broth. Serve with crackers, chips or veggies.

MMMMM

OLD-FASHIONED CURRANT TART

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY DOUGH—–
1/2 c Unsalted butter
1/4 c Sugar
1 t Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
—–PASTRY CREAM—–
1 c Milk
1/4 c Sugar
3 Egg yolks
3 tb Flour
1 t Vanilla
—–FINISHING—–
3 pt Fresh red currants
– rinsed and stemmed
1/2 c Toasted, sliced almonds
Confectioners’ sugar
—–GLAZE—–
1 c Red currant jelly
2 tb Kirsch

FOR THE DOUGH: Beat the butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and continue
beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift
the cake flour and add to the butter mixture. Pulse the mixer on and off to
incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
chill it until firm. FOR THE PASTRY CREAM: Combine the milk and half the
sugar in a saucepan over low heat. Whisk the yolks with the remaining sugar
and sift the flour over and whisk it in. Beat 1/3 of the boiling milk into
the yolk mixture and return the remaining milk to a boil. Beat the yolk
mixture into the boiling milk and continue beating until the cream thickens
and comes to a boil. Remove from heat and stir in the vanilla. Scrape the
cream onto a clean plate, cover with plastic wrap and chill. Roll the dough
and fit it into a 10-to-11-inch tart pan. Cut a disk of parchment paper to
fit the inside of the dough and fill with dried beans. Preheat oven to
325F. Bake the tart shell about 20 minutes, until set. Remove the paper and
beans and continue baking 5 minutes more to color the pastry. Do not
over-bake. Cool the shell in the pan. Spread the cooled pastry cream on the
cooled tart shell. Arrange the currants on the pastry cream. Bring the
jelly and kirsch to a boil and strain. Reduce to thicken if necessary.
Brush the glaze on the berries. Edge the tart with the almonds and sprinkle
the almonds with the confectioners’ sugar.

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CRAZY CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c Flour
3/4 c Yellow cornmeal
3/4 ts Baking powder
1/2 ts Salt
3 tb Butter,melted
1/4 c Milk
1/4 c Sour cream
1/4 c Maple syrup
2 Eggs
3/4 c Pecan pieces
—–IRWIN E.SOLOMON—–

Preheat oven to 350~.Place liners in cups in muffin
tin,set aside.
Combine flour,cornmeal,baking powder and salt in
mixing bowl.Toss together with fork.
Add butter,milk,sour cream and maple syrup to bowl
and blend with spoon.Even when this batter is
blended,it will still have a few lumps.
Crack eggs into separate bowl bowl and whisk to
blend.Add them to the batter with pecan pieces.Blend.
Spoon batter into muffin cups until they are 3/4
full.Put your oven mitts on and carefully place tin in
oven.Bake for 25 minutes.
When baked,turn oven off and with mitted
hands,remove tin and set to cool on a cooling rack for
10 minutes.With your hands covered,tip tin over and
let muffins fall out.
Use table knife to loosen stubborn muffins.Let them
cool completely before wrapping in plastic wrap and
freezing.Makes 12 muffins..

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