Recipe: 01-30 and 01-31-2000: 32 Recipes Part 1

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01-30 and 01-31-2000
32 Assorted Recipes Part 1 of 2

Lori.NY (04:58:28) : Olive Garden Florentine Lasagna

1 lb. Fresh spinach
1 lb. Fresh mushrooms -- chop coarse
1 C. Onion -- chopped
10 milliliters Garlic -- mined
2 Tbsp. Olive oil
3 C. Ricotta cheese
1 2/3 C. Parmesan cheese -- divide
1 Egg
1/2 tsp. Salt
1/2 tsp. Black pepper
3/4 tsp. Dried basil
3/4 tsp. Dried oregano
16 Lasagna noodles
4 1/2 C. Mozzarella cheese -- shredded
Mariana sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling.

Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Mariana or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

KellyWA (12:18:07) : White Cheese Dip
(Originally posted on TKL By: Ann - Date: October 31st 1997)

White Cheese Dip

4 fresh Anaheim chiles
2 T vegetable oil
1 yellow onion, peeled and chopped
2 cloves garlic, finely chopped
1 lb. grated white cheddar cheese
1 T sour cream

Char the chiles over a flame or in the broiler. Place in a paper bag to steam off the skin. Rub off the skin, stem, seed and coarsely
chop. Heat vegetable oil in a large pan. Add onion, garlic and cook slowly until translucent. Add chiles and cook 10 min. Reduce
the heat to low, add the cheese stirring constantly until cheese melts. Be careful to keep the heat low or else the cheese will "seize"
and becomes stringy. Stir in the sour cream. Serve hot with tortilla chips

KellyWA (12:15:50) : 3 white Mexican cheese dip recipes
(Originally Posted on TKL by eggy/oz - Date: May 21st 1999)

ElChico Restaurant. Serve this at their Muskogee Ok cafe

4oz Seven Seas Blue cheese salad dress.
1/4 to 1/2 c. minced green olives
1/2 c. minced onion
2 c. mayonnaise
garlic powder to taste
Do not blend in blender...mix all ingred....
Refrigerate over night....Thin with buttermilk....

CHILE CON QUESO

4 fresh Anaheim chiles
2 T vegetable oil
1 yellow onion, peeled and chopped
2 cloves garlic, finely chopped
1 lb grated white cheddar cheese
1 T sour cream

Char the chiles over a flame or in the broiler. Place them in a paper bag to
steam off the skin. Rub off the skin, stem, seed and coarsely chop. Heat the
oil in a large pan. Add the onion and garlic and cook slowly until both are
translucent. Add the chiles and cook for 10 minutes. Reduce the heat to low,
add the cheese, stirring constantly until cheese melts. Be careful to keep the
heat low or the cheese will "seize" and become stringy.

Stir in the sour cream, serve with warm tortilla chips

MELTED CHEESE DIP WITH TORTILLA CHIPS

For this dip, based on the Mexican queso fundido, you will need to use a
flameproof dish set over candles or Sterno to keep the cheese melted.

2 pounds Monterey Jack cheese, grated
1/4 cup all purpose flour
1 1/3 cups beer
1/2 cup chopped fresh cilantro
4 t. minced Jalapeno chilies
Blue corn tortilla chips

Place cheese in large bowl. Add flour, toss to coat. Bring beer to boil in
heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir constantly until cheese melts. Repeat with remaining cheese; stir until thick & creamy (do not boil). Stir in cilantro & chilies. Season with salt & pepper.
Pour in flameproof baking dish. If desired, preheat broiler. Broil cheese dip until top is golden, about 2 minutes. Set dish over candles or Sterno on serving table. Serve with tortilla chips. 12 Servings KellyWA (12:12:49) : PAT'S TUNA WRAPS (serves 2)

1 6 oz. can water packed tuna, drained
1 TBS light mayo (or 1 TBS plain yogurt and a squirt of lemon) or
more to taste
sprinkle of pepper
2 pinches of dill or dried tarragon OR 1/2 TBS fresh snipped anise
hyssop
green or red leaf lettuce
1 chopped fresh tomato
2 10" tortillas

Warm tortillas slightly if cold. Mix tuna, mayo or yogurt, and
seasonings. Layer lettuce down middle and toward one side of
wrap. Divide tuna salad between wraps, keeping it to the middle.
Top middle with tomatoes. Fold up bottom, fold over the side with
lettuce on it, and proceed to roll it up tightly. These are great with
sliced cantaloupe wedges and/or berries on the side. Enjoy!

KellyWA (12:06:06) : (originally Posted By: Judy - Date: June 12th 1997)

PUNCH BOWL CAKE

1 box yellow cake mix
2 boxes vanilla instant
pudding
2 large cans crushed
pineapple, drained
1 can cherry pie filling
1 large container nondairy
whipped topping
1 c. chopped pecans

Prepare cake and pudding according to package directions. Then, crumble one layer of cake in bottom of punch bowl. Pour 1/2 of pudding mix over cake. Crumble the other layer of cake into bowl and pour rest of pudding mix over that layer. Add pineapple, then cherry pie filling, then topping.
Sprinkle nuts on top and chill.

KellyWA (12:01:56) : Recipe: Caesar Salad Wraps
Posted By: Debbie in California
Date: May 22nd 1997

They are Caesar Salads Wrapped to Go:

Start with small inner romaine lettuce leaves (no more than 7 inches long) mixed with Caesar dressing (either your own or a purchased dressing. Either make your own thin bread wrappers or use flour tortillas. Trim a 6-inch-wide strip from the center of a soft, fresh flour tortilla (about 8 inches wide). Then cut the strip in half lengthwise. (Freshness is important--old tortillas will crack.)

Lay 4 or 5 dressed leaves crosswise on a tortilla strip with tips pointing from alternate sides; roll strip snugly around leaves. Secure the roll at two points, about 1/2 inch from each end, with strips of blanched green onion tops or toothpicks. Then cut the roll in half and set each piece upright. Repeat to make more. Save extra lettuce for salad.

KellyWA (12:00:02) : (originally posted on TKL by Vicki,La)

Subject: Tortilla Roll-Ups

This is a great appetizer that my sister came up with, and we have used
for lots of parties. People go wild over them and they are the easiest
things to make for a party that we have ever done.

Tortilla roll-ups
============================

12 soft flour tortillas (the larger, burrito size)
1 8-oz. package cream cheese, softened
picante salsa

Take a tortilla and spread on a thin layer of cream cheese. (About a
teaspoon or two)
Roll up starting from one end.
Slice the tortilla into small bite-sized pieces.
Serve with the picante sauce.

For some different variations mix into the cream cheese:
chopped cooked shrimp and/or crab meat
fresh cilantro
garlic
chopped Jalapeno peppers
crushed pineapple
chopped red onion
fresh chives
green Tabasco sauce (that stuff is great!)

KellyWA (11:45:54) : Six Points Football
Makes 8 Servings

1 (4 1/8-ounce) package ROYAL Instant Chocolate Pudding & Pie
Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional

In small bowl, prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold. Spread
pudding up side of mold; set aside.

In another small bowl, prepare vanilla pudding according to package
directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup
whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly
top with remaining chocolate pudding, encasing vanilla mixture. Cover;
freeze at least 6 hours. In double boiler, over low heat, melt chocolate and
margarine, mixing until smooth; set aside. If desired, tint coconut with
food coloring; arrange on serving plate. Unmold football onto serving
plate; remove plastic wrap.

Working quickly, spread chocolate over football. Garnish with
remaining whipped cream.

Serve immediately or freeze until serving time. Let stand at room
temperature 20 minutes for easier slicing.

KellyWA (11:44:24) : Potato Skin Appetizers

6 baking potatoes
Vegetable cooking spray
11/2 cups mixed cheese (suggestion: sharp cheddar, Monterey
Jack, and mozzarella)
6 to 8 strips bacon, fried and crumbled
1/4 cup fresh chives, chopped

Optional toppings and dips: sour cream, Jalapeno peppers, barbecue sauce, ranch style dip, or hot honey mustard sauce.
Wash potatoes and place directly on oven rack in a preheated 350 degree oven. Bake for 1 hour.

Remove from oven and cool 30 minutes.

Slice each potato lengthwise and scoop out middle. Leave about 1/4
inch around edge and on bottom to hold skin together.
Lightly spray each skin, inside and out with vegetable cooking spray and place on a baking sheet skin side down.

Preheat broiler to high and broil for 8 to 10 minutes, or until potato
pulp starts to brown. Remove from oven and fill each potato with cheese.
Bake at 375 degrees for 10 minutes. Top with fried bacon and chives and serve
immediately with optional toppings and dips.

Makes 12 potato skin appetizers.

KellyWA (11:41:20) : Posted on TKL by Yolanda
Date: March 26th 1998

Easy & quick dessert to take to friend.
(I think you could probably use any type of fruit for this. It's super easy and
delicious! )

Mom's Blueberry Crunch
(A favorite with family and friends)

2 cans crushed pineapple (do not drain)
3 cups blueberries
3/4 cup sugar, sprinkled over berries
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar, sprinkled over mix
1 cup chopped pecans

1. Butter a 9 x 13-inch baking dish and add ingredients in the order listed. Do not stir.
2. Bake at 350 degrees for about 45 minutes.

ENJOY!

KellyWA (11:35:51) : Originally posted on TKL by Linda
Date: July 22nd 1998

Re Quick Desserts
ICE CREAM PIE

1 Keebler ready made crust(I tried chocolate)
approx. 5 cups softened ice cream (I used my favorite Cookies N Creme)
Chocolate shell ice cream topping
M&Ms or other candies

Chill crust. Spread softened ice cream into crust. Squirt chocolate shell topping over ice cream and IMMEDIATELY sprinkle with
M&Ms or other candies before shell hardens. Freeze until ready for serving.

IT'S SO SIMPLE & SO ATTRACTIVE & VERY REFRESHING DURING THESE 100 DEGREE TEMPERATURE!

KellyWA (11:26:42) : Originally posted by Sandy,TX

Texas Cheese Ball

1 lb. Velveeta cheese, softened
4 oz. cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. chili powder
1 cup chopped pecans

Combine cheeses in mixer bowl. Beat with electric mixer until smooth. Add remaining ingredients, mixing well. Coat with additional finely chopped pecans.

KellyWA (11:24:47) : Recipe(tried): chicken chili
Originally posted on TKL By: JT
Date: October 9th 1998

CHICKEN CHILI

2 lb. boneless, skinless chicken breast, all fat removed, cooked and cut into bite sized pieces.

6 cans Great Northern White Beans
1 can fat free chicken broth
1T olive oil (or cooking spray)
2 med. chopped onions
2 4oz. cans chopped green chiles
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon oregano
1/4 teaspoon cloves, crushed
1/4 teaspoon cayenne pepper
1 cup reduced fat cheese -- Mont. Jack or cheddar, shredded

Saute onions and garlic in oil. Add chiles and spices and cook for 2-3 minutes.

Add beans and chicken broth. Cook on medium heat until heated through. Add chicken and cheese and cook until cheese melts.

You can top this with more cheese, fat free sour cream, salsa, and cilantro.

KellyWA (11:24:19) : Originally Posted on TKL by Judy/AZ
Date: September 27th 1998

Cheese/Onion Roll-ups

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the
bread. Roll bread thin with rolling pin. Spread cheese mixture on bread.
Roll up and cut into three logs. Dip logs in melted butter. Put on foil
lined sheet. Freeze. Put in plastic bags. Bring to room temperature before
baking. Bake at 400 for 12-15 minutes until golden brown.

KellyWA (11:23:33) : (These are a personal favorite of mine)

OLIVE CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400 . for 15 minutes.
Makes 50 puffs.

KellyWA (11:23:16) : Ranch Flavored Oyster Crackers Mix

1 pk Unsalted oyster crackers
1 can Mixed nuts
1/2 pk Fish crackers
3/4 c Vegetable oil
1 pk Hidden Valley Ranch Mix
1 ts Lemon pepper seasoning
1 ts Garlic powder
1 ts Onion powder
2 ts Dried dill

Preheat oven to 250~. Mix oil, dressing mix, and all seasonings
together. Pour crackers into large baking pan. Stir in fish crackers
and nuts. Drizzle oil mixture over and stir well to coat all crackers
and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight
container.

KellyWA (11:22:58) : Standard Chex Party Mix

6 Tablespoons butter or margarine
1 Teaspoon seasoned salt
1/2 teaspoon garlic powder
3/4 cup salted nuts
4 teaspoons Worcestershire Sauce
6 cups wheat/Rice/Corn Chex

Heat oven to 250 degrees F. Slowly melt butter in shallow pan. Stir in
Worcestershire sauce, salt
and garlic powder. Add Chex and nuts. Mix well until all pieces are coated.
Heat in oven 45
minutes. Stir ever 15 minutes. Spread on absorbent paper to cool.

Makes 7 cups

KellyWA (11:22:23) : Originally posted on TKL by CC/CA

DEEP FRIED CHEESE

2 eggs
1 c. corn flakes, crushed
2 tbsp. dry mustard
1/4 tsp. salt
1/2 c. beer
1/2 c. milk
1 c. flour
2 tbsp. baking powder
1/4 tsp. pepper
10 oz. Monterey Jack cheese, cut in strips 2 1/2 x 1/2 x 1/2, well chilled

Beat eggs with milk in medium bowl. Combine corn flakes, flour, mustard,
baking powder, salt and pepper in another bowl. Stir into egg mixture,
blending well. Add enough beer to make batter consistency of whipped cream.
Heat oil to 375 degrees. Dip cold cheese into batter, coating completely.
Deep fry in batches until golden brown on all sides, about 2-3 minutes.
Drain well on paper towels. Makes about 30 appetizers.