Blueberry French Toast Cobbler

Recipe By : Me
Serving Size : 6 Preparation Time :0:25
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 french bread loaf
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
4 1/2 cups blueberries — fresh or unthawed
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter — melted
powdered sugar for sprinkling

Slice bread diagonally into 10 to 14 slices, about 3/4 inch thick. Place bread
slices on rimmed 10 – 1/2 x 15 – 1/2 x 1 -inch baking sheet. In medium bowl,
whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread,
turning slices to coat completely. Cover with plastic wrap and let stand at
room temperature 1 to 2 hours or refrigerate overnight.

Preheat oven to 350 F. Butter 13 x 9 baking dish. Place blueberries, sugar,
cinnamon and cornstarch in dish. Stir to coat berries, spreading to cover
bottom of dish evenly. Place bread slices, wettest side up, atop berry mixture,
wedging slices in tightly and if necessary, cutting some slices to fit. (you
may
not use all of the bread). Brush tops of bread slices with melted butter.
Bake
in center of oven 20 to 25 minutes or until toast is golden and berries are
bubbling. Let stand 5 minutes before serving. To serve, life toast onto
plates, spooning blueberry sauce over top. Source: Milwaukee Journal

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Tree Appetizer Torte

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese — softened
8 Oz. Goat Cheese — softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1 1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed — chopped and
drained
1/2 Cup Pine Nuts — toasted
Thinly Sliced French Bread, Toasted
(Brush With Olive Oil Before Toasting If
Desired)

Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows:
2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
a cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top. (For the holiday’s I like to use my
Wilton’s Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices.
Makes 25 appetizer-size servings.

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MICROWAVE BUTTERSCOTCH APPLESAUCE BARS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
3 c Vanilla wafers
1/2 c Raisins
1 c Butterscotch morsels
1/4 c Wheat germ
2 c Applesauce
1/2 c Chopped nuts
-or sunflower seeds

From the International Apple Institute

1. Spray the bottom of an 8×8″ glass pan or a 9″ glass pie pan with
cooking spray. Crush the wafers into large chunks. Put half the
wafers in the pan.
2. In a bowl, mix the raisins, butterscotch morsels, wheat germ and
applesauce. Add the nuts or sunflower seeds if desired. Spread over
the wafers in the pan. Press the remainder of the wafers evenly over
the applesauce mixture.
3. Microwave for 8 minutes. Let cool for at least 15 minutes before
cutting into bars. Store any leftovers in the refrigerator.

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Fettuccine w/Lentil Sauce No. 1810 Yields 4 Servings

SAUCE: 15 oz Canned Tomatoes
2 Tbls Olive Oil 2 Cups Water
2 Onions, Chopped PASTA:
2 tsp Garlic, Minced 1/2 lb Green Fettuccine
1/2 tsp Cinnamon, Ground 1 tbls Butter
1 Cup Dried Red Lentils,
Rinsed

Start with the sauce: Heat the olive oil in a large pan.
Saute the onion for 10 minutes.
Add the garlic, cinnamon, lentils, tomatoes and water.
Bring to a boil.
Simmer until the lentils are tender (about 20 minutes).
Cook the fettuccine according to package directions.
Drain.
Add the butter.
Turn out into individual dinner plates.
Top with the sauce.
Serve.

Title: Fresh Tomato and Basil Sauce (Vegan)
Categories: Sauces, Tomatoes, Prodigy, Dec.
Yield: 8 servings

8 c Very ripe tomatoes; chopped/
– about 5 lbs.
1 c Onions; chopped
2 Garlic cloves; minced
3 tb Fresh basil; finely chopped
– or 1 t. dried basil
1 tb Sugar
Salt and pepper; to taste
6 oz Tomato paste

We like to make this delicately spiced sauce in the
summer when fresh, ripe tomatoes are sweet and
plentiful. And the addition of fresh basil definitely
adds a gourmet touch Place chopped tomatoes in a
colander or strainer for 30 min to drain. Press down
with a spoon several times to squeeze out excess
liquid. In a medium sauce pan over medium heat add
onions, garlic and cook until onions are tender adding
a bit of water to prevent sticking about 5-10 min. Add
tomatoes, basil, sugar salt and pepper to saucepan and
bring to a boil. Reduce heat to low and simmer
uncovered 1 hour. Stir in tomato paste and continue to
cook 10 more min. Serve over your favorite shape of
pasta. Nutrition (per serving): 82 calories Total Fat
1 g (9% of calories) Source: Lean Luscious and
Meatless, Page (s): 199, Date Published: 1992, by
Bobbie Hinman Millie Snyder :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Hortosoupa 1
Categories: Vegetarian, Vegan, Greek, Soups/stews
Yield: 2 servings

340 g Chopped fresh tomatoes
1 md Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 md Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
minutes and add the vegetables, oil and seasoning Cook for 45 – 60
minutes until the vegetables are tender. Serve.

Posted by Kaz Dunkley

MMMMM

CHILLED TOMATO CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 lb Carrots, peeled and thinly
-sliced
1 c Chopped onion
1 Clove garlic minced
8 md Fresh tomatoes (about 2
-lbs) peeled and chopped
1 cn Chicken broth
1/2 ts Each basil and thyme,crushed
1/2 ts Salt
1/8 ts Each, pepper and nutmeg
1 c Milk
Chopped parsley

In large saucepan, melt butter. Add carrots, onion and
garlic; cook five minutes. Add seven of the tomatoes,
chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil. Reduce heat, cover and simmer 30
minutes or until vegetables are tender. In electric
blender or food processor fitted with metal blade,
puree thoroughly in batches. Pour into large bowl and
stir in milk. (For freezing do not put in milk until
you thaw it out). Chill thoroughly, Stir in remaining
chopped tomato. Sprinkle with parsley. Makes six
servings.

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Title: LABSKAUS
Categories: Ethnic
Yield: 6 servings

2 oz Butter
2 Onions
11 oz Corned beef
2 1/2 lb Potatoes
1 c Water
1 ts Salt
4 Peppercorns
1 1/2 Sour pickles
Salt, mustard and vinegar

1. Cut the meat and onions into small cubes. Fry both in the butter to a
golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and
peppercorns until they are done.

3. Cut the pickles into cubes and mix all together and season to taste with
salt, vinegar, and mustard.

This recipe is from Northern Germany, cooked by fisherman on their boats
and served with beer.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

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Title: GEORGE WASHINGTON CAKE
Categories: Cake
Yield: 1 servings

3 Eggs
2 c Sugar
1 c Oil
2 c Self-rising flour
2 ts Cinnamon
1 ts Vanilla
1 c Chopped walnuts
4 c Peeled, sliced apples
ICING
6 oz Softened cream cheese,
Room temp.
1/4 c Melted butter
2 c 10X sugar
1 tb Lemon juice

Preparation :
Beat eggs until thick and light. Combine sugar and oil at medium
speed. Mix cinnamon with flour. Add to egg mixture. Add vanilla
flavoring and walnuts. Mix all together. Distribute sliced apples
evenly in bottom of long 2 or 3 quart baking dish. Spread mixture
evenly over apples. Bake at 350 degrees from 45 minutes to 1 hour.
(Watch cake and do not overcook.) Mix cream cheese until fluffy, add
butter and mix. Add sugar, then lemon juice. Mix all together good.
Spread over cool cake. Slice apples thin with peeling on. Dip in
lemon juice. Arrange in rows on top of iced cake. (Makes a nice cake
for Christmas.) Walt MM ~~~

MMMMM

OATMEAL MUFFINS-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
2 lg Egg whites
1/3 c Maple syrup
3 tb Fresh squeezed Orange Juice
1 c Skim milk
1 tb Vanilla extract
1 t Ground cinnamon
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 tb Orange zest
1 1/2 c Rolled Oats — (not quick
Cook)
1 c Wheat flour
1 t Baking powder
1/4 c Pecans — chopped
1/4 c Cranberries — dried

Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable
oil.

Put the egg whites in a large mixing bowl and whisk
until frothy. Whisk in the maple syrup, orange juice,
and milk. Add the vanilla, cinnamon, allspice,
cloves, nutmeg, and orange zest. Whisk to blend.
Stir in the oats, flour, and baking powder with a
wooden spoon. Fold in the pecans and dried
cranberries.

Fill the muffin tin with the batter (each cup should
be approximately two- thirds full). Bake for about 20
minutes, until the muffins are firm in the center.

Fat per muffinò.5 grams Calories per muffin 128 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

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