Ham ‘n Cheese Broccoli Quiche

Recipe By : Pillsbury
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast/Brunch One-Dish Meals
Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 refrigerated pie crust
1 cup milk
4 eggs — slightly beaten
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup cooked ham — cubed
1 1/2 cups Cheddar cheese — shredded
1 cup frozen broccoli flowerets — thawed
1 tablespoon onion — chopped

Prepare pie crust according to package directions for *filled one-crust pie*
using 9″ pie pan. Heat oven to 350F.

In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over
ham, cheese and broccoli. Bake for 40 – 50 minutes or until knife inserted
in center comes out clean. Cool 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen
broccoli flowerets.
Can substitute any cheese of preference; Swiss suggested.

Kicharee With Tomato And Tamarind Salsa (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE207
Serving Size : 2 Preparation Time :0:00
Categories : Rice/grain-sd

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons toasted and ground coriander seeds
2 teaspoons cumin seeds
2 teaspoons turmeric
1 tablespoon ghee — (up to 2)
–or clarified butter
2 cups mung beans — cooked
1 cup basmati rice or brown rice — cooked
4 leaves of napa cabbage leaves — blanched
–shocked and drained

Saute coriander, cumin seeds and tumeric in a skillet with about one
tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung
beans. This dish can be made as dense or thin as you like by using residual
cooking liquid.

Add cooked basmati or brown rice, prepared with a pinch of salt. Combine
well in a bowl. Spoon approximately 2-3 tablespoons of mixture into center
of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf
into center then each side and then fold down to square off pouch.

Place kicharee rolls in a bamboo steamer if available . Steam approximately
3-4 minutes if fresh. If made in advance and refrigerated it will require
about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.

Yield: 2 servings

Nutritional information:

(Courtesy of Deb Stanton, The Galaxy, NYC)

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: Baked Potatoes, Stuffed
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little

MMMMM

Title: Cranberry Pear Tart
Categories: Pies, Cranberries
Yield: 8 servings

1/4 c Water
3/4 c Sugar
1/2 c Red currant jelly
3 c Fresh or frozen cranberries
-(a 12-ounce package),
-thawed, if frozen
1 Firm,ripe pear,pared,cored
-and chopped,about 1 cup
1/2 c Butter
1 1/4 c All-purpose flour
1/4 c Sugar
2/3 c Finely chopped walnuts
-(or finely ground)
1/2 t Ground cinnamon
2 Egg yolks
1/2 t Cream of tartar
4 Egg whites
1/2 c Sugar

From “The Family Circle Christmas Treasury.”

Combine the water, 3/4 cup sugar and the jelly in a medium-size
saucepan. Place over medium heat until the jelly melts and the sugar
dissolves. Bring to boiling. Add the cranberries and the pear. Cook,
uncovered, over medium heat until the cranberries pop and the mixture
thickens slightly, for 10-15 minutes. Cool completely.

Preheat oven to 375’F. Cut the butter into the flour in a medium-size
bowl with a pastry blender, until crumbly. Mix the 1/4 cup sugar,
walnuts and cinnamon. Add the egg yolks. Mix lightly with a fork just
until the pastry holds together and cleans the side of the bowl.
Press the dough over the botton and up the sides of a 9″ tart pan
with a removeable bottom. Prick the bottom with a fork. Refrigerate
for 30 minutes.

Bake the shell in a preheated oven 12-15 minutes, or until golden
brown. Cool completely. Spoon the cooled cranberry filling into the
cooled pastry shell. Reset the oven to 400’F.

Beat the egg whites with the cream of tartar in a medium-size bowl
until soft peaks form. Gradually beat in the 1/2 cup sugar until
stiff, but not dry, peaks form. Spread half the meringue over top of
the tart. Pipe the remaining meringue in a lattice pattern.

Bake in the 400’F. oven for 3-6 minutes, or until the meringue is
golden brown. Decorate with additional cranberries, if desired. Makes
8 servings.

Nutritional analysis per serving: 418 calories; 17.7 grams total fat;
(8 grams saturated fat); 5.6 grams protein; 22.8 grams carbohydrates;
98 milligrams cholesterol; 152.2 milligrams sodium.

MMMMM

OLD-FASHIONED FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 md Onions — minced
2 lg Baking potatoes — cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable
. stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper — fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over
low heat. Add the onions and saute for 10 minutes, or
until golden but not brown. Add the baking potatoes
(cut into 1/4-inch cubes), the dried thyme and the
turkey stock. Cover and simmer for 10 minutes, or
until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently
for 10 minutes. Add the milk, salt and black pepper to
taste. Cover and simmer 5 minutes, or until the
mixture is thoroughly hot. Gently flake the fish with
a fork into bite-sized pieces, then ladle the chowder
into soup bowls. Sprinkle with paprika and serve
immediately. Makes 6 servings.

* Approximate nutritional analysis: 234 calories per
1/2-cup serving, 20g protein, 22g carbohydrates, 7g
fat (27% of calories), 1g fiber, 39mg cholesterol,
186mg sodium, 35% of the Daily Value for phosphorus.

** American Health — November 1995 **

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Title: GATEAUX JOS LOUIS (JOE LOUIS CAKES)
Categories: Cakes, Kids, French can, Armstrong
Yield: 1 servings

————————————CAKE————————————
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla

——————————VANILLA FILLING——————————
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla

——————————CHOCOLATE ICING——————————
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate

Gateaux Jos. Louis

Home-made versions of this best selling commercial snacking cake turn
up in recipe collections throughout the Beauce. A product of the
giant Vachon bakery at St. Marie, it was launched by founder-bakers
Arcade and Rose-Anna Vachon who named it for their eldest two sons
Joseph and Louis and not, as some believe , after the heavyweight
boxing champion, Joe Louis. Home recipes use a drop-cookie method and
~sometimes- a marshmallow filling. The baking cake is made
automatically with a diameter of 3 1/2 inches (9 cm). To achieve a
symmetrical look and a light texture, I adapted a recipe belonging to
Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1
cup measure and stir in vinegar, then baking soda. In another bowl,
sift or mix together flour, baking powder, cocoa powder and salt.
Combine dry ingredients with butter mixture with milk; stir in
vanilla. Fill prepared muffin tins half full of batter. Bake in a
preheated 350F oven for about 10 minutes or until a tester inserted
in centre comes out clean. Cool for 10 minutes in pan. Turn out onto
rack and cool completely.

VANILLA FILLING: In top of a double boiler, set over boiling water,
combine egg whites, granulated sugar, salt and water. With an
electric mixer, beat until stiff and fluffy, about 3 to 4 minutes.
Remove from heat and beat in vanilla.

CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream
and vanilla. Stir in sifted icing (confectioner’s) sugar until icing
is of spreading consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and
spread tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste
of Quebec_ by Julian Armstrong

—–

Title: Pasta Nicoise
Categories: Salads, Pasta, Side dish, Mark’s
Yield: 4 servings

8 oz Small pasta shells
4 lg Tomatoes, quartered
1 ea Red bell pepper, sliced
4 oz Green beans, steamed
8 ea Black olives
1 ts Capers
4 tb Olive oil
2 tb White vinegar
2 ea Garlic cloves, chopped
Salt pepper

Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well rinse under cold water. Set aside.

In a large bowl, mix together the pasta, bell pepper, tomatoes,
beans; add the olives capers. Mix the oil, vinegar, garlic, salt

pepper pour over the pasta. Toss well just before serving.

Recipe by Mark Satterly

—–

Truffles by We’re Cooking Now

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :6:00
Categories : Candy And Confections Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
2 tablespoons grand Marnier
6 ounces semisweet chocolate
4 tablespoons butter — softened

In a heavy saucepan, reduce cream over a medium heat by 1/2. Add the
Grand Marnier and chocolate; stir until melted. Remove pan from heat and
stir in butter. Place in a shallow glass dish and refrigerate until firm,
2-4 hours (may be done to this point, covered with plastic wrap and
refrigerated 3-4 days in advance).

Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate.
Refrigerate to firm again before serving.

– – – – – – – – – – – – – – – – – –

NOTES : Ganache may also be piped into candy cups and refrigerated.

Curried Squash Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

– – – – – – – – – – – – – – – – – –

Title: Cheesecake Cookies
Categories: Cookies, Cheesecakes
Yield: 16 servings

5 tb Butter, softened 1/3 c Brown sugar, packed
1 c Flour 1/2 c Sugar
1 pk 8 oz cream cheese, softened 1 ea Egg
2 tb Milk 1 tb Lemon juice
1/2 ts Vanilla

Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar
and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of
the mixture aside for topping. Press remaining mixture into an 8x8x2 inch
baking dish; bake for 15 minutes. In another bowl combine sugar and cream
cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and
vanilla. Spread over the baked crust and sprinkle with remaining brown
sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1
hour. Cut into 16 squares; serve.

—–