recipelink.com Chat Room Recipe Swap
01-21-2000 – I’m Just Wild About Dairy!
44 Recipes Using Dairy Products Part 2 of 2

Gina,.Fla (12:51:30) : SWISS LINGUINI TART
8 servings

1/2 c. butter, divided
2 cloves garlic, minced
30 thin French bread slices
3 T. flour
1 t. salt
1/4 t. white pepper
dash ground nutmeg
2 1/2 c. milk
1/2 c. grated Parmesan cheese
2 eggs beaten
8 oz. linguini, cooked and drained
2 c. (8 oz.) shredded Swiss cheese
1/3 c. sliced scallions
2 T. minced fresh basil or 1 t. dried
2 plum tomatoes, cut lengthwise into eighths

Melt 1/4 c. butter, add garlic, cook 1 mt. Brush a 10" pie plate with this mixture.. Line the bottom and sides of the plate with the bread allowing 1" overhang. Brush bread with remaining garlic mixture and bake at 400 for 5 mts.

Melt remaining 1/4 c. butter, stir in flour and seasonings. Gradually stir in the milk and cook till thick. Add Parmesan and mix well. Stir some of the sauce into the bowl of beaten eggs and then stir the egg mixture back into the sauce. Mix well and set aside. Combine linguini, 1 1/4 c. Swiss cheese, onions, and basil in a large bowl. Pour sauce over the linguini, tossing to coat.

Pour into the crust and arrange tomato slices on top. Sprinkle with 3/4 c. Swiss cheese and bake at 350 for 25 mts. Let stand 5 mts. before slicing.

Gina,.Fla (12:50:18) : SPINACH-RICOTTA PIE

10 oz. pkg. frozen chopped spinach
3 tblsp. olive oil
3 garlic cloves, minced
3 large eggs
3/4 cup parmesan cheese
2 cups ricotta cheese
1 medium onion, chopped
8 oz. mozzarella, grated
dash oregano
salt and pepper to taste
dash nutmeg
1 pie shell
Cook spinach according to pkg. directions. Drain well and set aside. Heat oil in a skillet and saute onions. At the last minute, throw in the garlic. Stir well. In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices. Pour into a pie shell and bake at 375 for 30-40 minutes or until set. Enjoy!!

Gina,.Fla (12:48:52) : Spinach Noodle Pudding

This dish was introduced to me by the mother of an old boyfriend in Miami Beach back in the 70's and she called it Noodle Pudding. Phyllis always served this with Brisket at Friday night's dinner and since then I have discovered that it is a marvelous side dish to any meat. It is always served at Thanksgiving, Christmas and Easter at my home as well as special dinners for guests. I have shared this recipe with many friends, neighbors and guests who always insist on having the recipe. It has been a sure winner for over 24 years...Thanks Phyllis!!

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
1 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste

Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16

Gina,.Fla (12:48:01) : Aunt Noreen's Peachy Creamy Pie

1 Graham cracker crust
6 Large Peaches, fully ripe
1 8 oz. package cream cheese
1 14 oz. can of sweetened condensed milk
1/3 Cup fresh lemon juice
1 teaspoon vanilla extract

Line the pie crust with half of the sliced peaches. Combine cream cheese,
condensed sweet milk,
lemon juice and vanilla; mix very well. Pour over the peaches; top with
remaining peaches. Cover with plastic wrap and allow to chill for 4 to 6
hours before serving.

Gina,.Fla (12:46:41) : Gina's Tiramisu
(This always gets rave reviews)

5 eggs, separated
3/4 c. sugar
1 tsp. vanilla
6 T. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 c. strong espresso
cocoa powder to dust

Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. Dip ladyfingers in espresso, place on bottom of 9x13" pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnite.

Gina,.Fla (12:46:02) : CREAM CHERRY CHEESE PIE

makes 2 pies with no baking

1/3 c. sugar
12 oz. cream cheese
8 oz. sour cream
8 oz. whipped topping
1 t. vanilla
2 graham cracker crumb pie crusts
2 (1 lb. 5oz. cans cherry pie filling

With electric mixer, mix sugar and cream cheese, then add the sour cream, whipped topping and vanilla. Beat till smooth. Spread 1/2 of the mixture in one pie shell and repeat with the other pie shell. Top with 1 can of the cherry pie filling and smooth out. Refrigerate till completely chilled before cutting. Serves 14 to 16

Gina,.Fla (12:40:00) : Chocolate Eclair Cake

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting

Mix the pudding with milk using an electric mixer till thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.

Gina,.Fla (12:39:29) : Banana Split Dessert

2 c. graham crackers
1 stick butter. melted
Toss together in a bowl till combined and press onto bottom of a 13x9" pan. Set aside.

1 stick butter, softened
2 c. powdered sugar
Beat till fluffy.
Beat in 2 eggs. Spread mixture over prepared pan.
Slice 5 bananas lengthwise, then into halves, put on prepared custard.
Spoon 1 can crushed pineapple, well drained over this. Spread with 1 8oz. container of Cool Whip and finish off by shaving 1 chocolate bar over with peeler. Chill in fridge for 4 hours.

Gina,.Fla (12:39:01) : Banana Cream Cheese Pie

1 9" graham cracker crumb crust or baked pastry shell
1 8oz. package cream cheese, softened
1 can condensed milk
1/3 c. lemon juice
1 t. vanilla
4 med. bananas
In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla. Slice 2 bananas and dip in lemon juice, drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set. Before serving, slice remaining bananas, dip in lemon juice drain and garnish pie. Refrigerate leftovers.

Gina,.Fla (12:38:25) : MOM'S CHICKEN PIE

4 cups bite-size pieces cooked chicken
1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can chicken broth
1/2 tsp. dried tarragon
1 bag frozen peas and carrots
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter

Heat oven to 350. Place chicken in lightly greased 9x13x2 inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture. Bake uncovered about 1 hour until crusts rises to top and browns. DELICIOUS!!

Gina,.Fla (12:36:57) : Grecian Chicken Breasts

serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using or bake them all as they will be used for lunch the next day, they just don't last!
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Gina,.Fla (12:35:47) : CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets (from about 1 large bunch)save stems for Broccoli and Apple Salad
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tablesp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tablesp. cornstarch

Cook broccoli in large pot of boiling water until crisp tender about 4 mts. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook till al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tablsp. of cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
Serves 6

Gina,.Fla (12:35:07) : Chicken Spinach Enchilada Casserole
(Like a Mexican lasagna!)
Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 T. butter
1c. sour cream
1 c. chopped green chili
12oz. grated cheddar cheese
12oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 t. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Delicious!!

Gina,.Fla (12:34:38) : Chicken Cordon Bleu Roche

6 medium whole chicken breasts, skinned and boned **
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter or margarine ( I always use butter)
3/4 cup dry white wine
1 1/2 teaspoon chicken flavored bouillon or 1 1/2 teaspoon chicken flavor stock base
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream

With meat mallet or dull edge of knife, pound breasts to about 1/4 inch thickness.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.

Gina,.Fla (12:31:48) : Banana Pancakes with Cinnamon Syrup
4-6 servings

Delicious for Brunch...
2 c. flour
2 T. sugar
1/2 t. salt
1 t. baking soda
2 c. buttermilk
2 eggs
2 T. oil
2 mashed bananas

Syrup:
2 c. sugar
1 c. light corn syrup
1/2 c. water
1 t. ground cinnamon
1 c. heavy cream

In a large bowl, sift together the flour, sugar, salt, soda. In a separate bowl, mix together the buttermilk, eggs and oil. Stir just till mixed. Add the bananas. Mix the liquid ingred. with the dry ingred. Preheat a griddle and pour the batter by 1/4 c.. Cook till dry around edges, then flip and cook till browned. Serve with cinnamon syrup.

Syrup:

In a saucepan stir together 2 c. sugar, syrup, water, and cinnamon. Stir constantly and bring to a boil over med. heat. Boil for 2 mts. Remove from heat and stir in cream. Cool for 30 mts. It will thicken as it cools. Cinnamon syrup keeps for months in fridge.

Gina,.Fla (12:31:23) : HAM AND CHEESE PIE

4 large eggs
1/4 tsp. pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1-2 roasted red peppers, chopped fine*
1 small onion, chopped fine*
1 tsp. chopped garlic*
1 can (4 oz.) mushrooms, drained*
seasoned salt if desired
1 9" deep-dish pie shell

Put all of the ingredients into a large bowl and beat until blended. Pour the egg mixture into the pie shell and bake for 40 minutes or until a toothpick stuck into the center of the pie comes out clean. YIELD: 1 pie.

Gina,.Fla (12:30:39) : Vegetable Fritatta
serves 6-8
This is "to die for"...great for light suppers or brunch or lunch.

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.

Gina,.Fla (12:30:05) : Apple French Toast

This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!

1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
2 tbsp lite corn syrup
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1 loaf of day-old French Bread
3 eggs
1/2 cup cranberries
1 cup milk
1 tsp cinnamon
1 tsp Spice Blend (Posted this before)
1 tbsp vanilla extract

In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13" baking pan (glass is best). Slice the bread into 3/4" inch slices. In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight. Bake next day in oven at 350 for 35-40 minutes.

Gina,.Fla (12:29:07) : Plantation Broccoli Cornbread

4 large eggs
1 10 oz. pkg. frozen chopped broccoli, thawed
1 small onion, finely chopped
1 scallion, finely chopped
1 c. small curd cottage cheese
1/2 c. butter, melted
1 1/2 c. self-rising cornmeal
1 t. sugar
1/8 t. cayenne pepper

Preheat oven to 350.

Combine all ingredients till well blended.
Pour batter into greased 13x9x2" baking pan. Bake 40-45 minutes till golden. Makes 12-16 servings

Gina,.Fla (12:28:43) : Summer Squash Bread

3 Cups Yellow Squash, unpeeled
2 Eggs, beaten
1/2 Cup Milk
1/2 teaspooon salt
6 oz. small curd cottage cheese
6-8 oz. box corn bread mix
1/2 stick butter, meltedCut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince. Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top and bake in a preheated 375* oven for 30 minutes. Will serve about 6 folks.

Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.

Burgundy/LA (10:38:07) : Chocolate Pralines

2 c sugar
1 c buttermilk
2 T light corn syrup
1 c butter or margarine
1 t baking soda
2 T cocoa powder
1 t vanilla
1/8 t salt
1 c chopped pecans

Directions: Combine sugar, buttermilk, syrup, butter and soda in buttered, heavy 4-quart saucepan. Bring mixture
to a boil over medium heat, stirring constantly until mixture reaches 236° or until soft ball is formed when a small amount of syrup is dropped into very cold water. Watch mixture closely while cooking or it may overflow. Remove from heat and add cocoa, vanilla and salt. Beat vigorously until candy thickens and begins to lose its gloss. Stir in pecans and drop by teaspoon onto waxed paper. Cool.

Yield: 1 1/2 lbs

PAM,.AZ (10:09:14) : CHILI TORTILLA BAKE

1# ground beef
2 cans tomato sauce (8oz)
1 can (14 1/2 oz) black beans, drained & rinsed
1 can (8 3/4) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chilies, undrained
2 TAB. chili powder
2 TAB. Minced onion
1 teasp. ground cumin
1 teasp. garlic salt
1/2 teasp. oregano
6 flour tortillas, divided
2 cups shredded Cheddar cheese, divided
-------
Preheat oven 350. In large skillet, brown ground beef, and drain. Add tomato sauce, beans, corn, & green chilies.

Stir in next 5 seasonings. Bring to boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2 qt. baking dish, coated with cooking spray, place 3 tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes. Serves 8.

Dawn-nys (10:03:51) : Raspberry Milk Shakes

10 oz Frozen raspberries
1/2 c Milk
1 qt Vanilla ice cream

Blend raspberries and milk in blender; process
until smooth. Add ice cream and blend until smooth.

Dawn-nys (10:01:22) : Hazelnut Crepes with Coffee Ice Cream
Have not tried this but I had it in my files and it looks GREAT!

1/2 c Whole hazelnuts
1/2 c Milk
1/3 c Brewed coffee; cooled
1/3 c Frangelico and/or kahlua 1 ts Vanilla
1/8 ts Almond extract
3 Eggs
1 c Flour
3 tb Unsalted butter; melted, cooled
Oil for pan
1 pt Coffee ice cream
Caramel coffee nut sauce* And/or Mocha fudge sauce*

*Separate recipes.

To toast hazelnuts:
Bake in a 300° oven, shaking several times, until
skins darken, loosen and crack, about 15 minutes.
Cool slightly, transfer to a towel. Fold towel to
encase, rub vigorously to loosen the skins. Remove
and discard as much of the skin as possible.
Transfer skins to blender or food processor. Pulse
on/off until finely chopped. Crepes:
Combine milk, Frangelico, vanilla and almond
extracts and eggs until blended. Add flour all at
once and beat until smooth and all of the flour
has been absorbed. Beat in the hazelnuts, butter
and sugar. Cover and refrigerate at least two
hours, but preferably overnight. Return batter to room temperature.
Heat crepe pan until water spits across. Lightly
oil and heat until hot. Remove pan from heat, pour
in 1/4 cup batter and swirl quickly to coat bottom. Return pan to heat.
Cook until crepe is golden brown on bottom; turn
and cook other side. Transfer to plate, separating
crepes with waxed paper. Repeat with remaining batter, oiling pan as needed.
The crepes can be prepared to this point ahead of
time. Rewarm by removing waxed paper, wrapping in
tin foil and baking in a preheated 350° oven on a
cookie sheet for about 15 minutes.
Quickly roll warm crepes around small scoops of
ice cream. Serve with one or both of the sauces.