Recipe: Dairy Recipes (20) - Part 2 of 2 - 01-21-2000 Recipe Swap (updated)

20 DAIRY RECIPES - Part 2 of 2
Recipe Swap - January 21, 2000

RECIPES IN THIS FILE:
Swiss Linguini Tart
Spinach-Ricotta Pie
Spinach Noodle Pudding
Aunt Noreen's Peachy Creamy Pie
Cream Cherry Cheese
Chocolate Eclair Cake
Banana Cream Cheese Pie
Mom's Chicken Pie
Grecian Chicken Breasts
Chicken, Broccoli and Pasta in Garlic Cream Sauce
Chicken Spinach Enchilada Casserole
Chicken Cordon Bleu Roche
Ham and Cheese Pie
Vegetable Fritatta
Apple French Toast
Plantation Broccoli Cornbread
Summer Squash Bread
Chocolate Pralines
Chili Tortilla Bake
Raspberry Milk Shakes

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SWISS LINGUINI TART
From: Gina, Fla
Makes 8 servings

This recipe is from my good friend Stevie up in the Panhandle, who served this at a dinner and I had to have the recipe. It is absolutely delicious and fun to make.

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

Melt 1/4 cup butter; add garlic and cook 1 minute. Brush a 10-inch pie plate with this mixture. Line the bottom and sides of the plate with the bread allowing 1-inch overhang. Brush bread with remaining garlic mixture.

Bake at 400 degrees F for 5 minutes.

Melt remaining 1/4 cup butter, stir in flour, salt, pepper and nutmeg. Gradually stir in the milk and cook till thick. Add Parmesan and mix well.

Stir some of the sauce into the beaten eggs and then stir the egg mixture back into the sauce. Mix well and set aside.

Combine linguini, 1 1/4 cups of the Swiss cheese, scallions 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 the remaining 3/4 cup Swiss cheese.

Bake at 350 degrees F or 25 minutes. Let stand 5 minutes before slicing.

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SPINACH-RICOTTA PIE
From: Gina, Fla

1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell

Cook spinach according to package directions. Drain well and set aside.

Heat oil in a skillet and saute onion. 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, salt and pepper. Pour into the pie shell.

Bake at 375 degrees for 30-40 minutes or until set.

Enjoy!!

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SPINACH NOODLE PUDDING
From: Gina, Fla
Makes 8 servings
(This recipe easily doubles to serve 16)

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 onion, chopped
1 stick (1/2 cup) butter, divided use
1 (8 oz.) pkg. noodles (fine or medium)
1 (8 oz.) container sour cream
1 pkg Birds Eye Creamed Spinach (frozen), thawed
2 eggs, beaten
Bread crumbs (to sprinkle on top)
Salt and pepper, to taste

Saute onions until golden in 1/2 stick butter.

Cook noodles according to directions on pkg. Drain noodles and toss with the remaining 1/2 stick of butter. Combine with the spinach, sour cream, sauteed onions and eggs. Add salt and pepper to your taste; blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs.

Bake at 350 degrees F for 45-60 minutes. YUMMY!!!

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AUNT NOREEN'S PEACHY CREAMY PIE
From: Gina, Fla

1 graham cracker crust
6 large peaches, fully ripe, divided use
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract

Line the pie crust with half of the sliced peaches; set aside.

Combine cream cheese, condensed 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.

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CREAM CHERRY CHEESE
From: Gina, Fla
Makes 2 pies, 14-16 servings with no baking

1/3 cup sugar
12 oz. cream cheese, softened
1 (8 oz.) container sour cream
1 (8 oz.) container whipped topping, thawed
1 tsp. vanilla
2 graham cracker crumb pie crusts
2 cans (21 oz. each) cherry pie filling

With electric mixer, mix sugar and cream cheese. Add the sour cream, whipped topping and vanilla; beat until smooth.

Spread 1/2 of the cream cheese mixture in one pie shell and repeat with the other pie shell. Top each pie with 1 can of the cherry pie filling and smooth out.

Refrigerate till completely chilled before cutting.

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CHOCOLATE ECLAIR CAKE
From: Gina, Fla

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

Mix the (dry) pudding with milk using an electric mixer until thick. Fold in Cool Whip.

Layer graham crackers in bottom of 13x9x2-inch pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there are no more crackers.

Frost the top by putting frosting in all 4 corners of the pan and working your way in across the top.

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BANANA CREAM CHEESE PIE
From: Gina, Fla

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)

In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.

Peel and slice 2 bananas and dip slices 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.

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MOM'S CHICKEN PIE
Source: Crissy, PA. - 7-22-97
From: Gina, Fla

DELICIOUS!!

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 (12 oz.) bag frozen peas and carrots
FOR THE CRUST:
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter

Heat oven to 350 degrees F.

Place chicken in lightly greased 13x9x2-inch baking dish.

Mix (undiluted) 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.

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GRECIAN CHICKEN BREASTS
From: Gina, Fla
Makes 6 servings, 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
Salt and pepper, to taste
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) pkg. 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 degrees F.

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 degrees F for 1 hour.

Unbelievably delicious!!!

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CHICKEN, BROCCOLI AND PASTA IN GARLIC CREAM SAUCE
From: Gina, Fla - 01-21-2000
Makes 6 servings

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

Cook broccoli in large pot of boiling water until crisp tender about 4 minutes. Using slotted spoon, transfer to a large bowl.

Add pasta to the boiling water in the same pot and cook until al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over medium-high heat and saute chicken strips, peppers, onion and garlic 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 broth, heavy cream and cornstarch to skillet and bring to a soft boil until sauce has thickened.

Add sauce to bowl with everything and toss gently with Parmesan cheese.

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CHICKEN SPINACH ENCHILADA CASSEROLE
(Like a Mexican lasagna!)
From: Gina, Fla
Makes 6 servings

2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

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

Saute onion, red bell pepper and garlic 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 pepper, sour cream, chicken and cumin; 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 degrees F for 30 minutes.

Top with all the garnishes listed. Delicious!!

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CHICKEN CORDON BLEU ROCHE
From: Gina, Fla

6 medium whole boneless, skinless chicken breasts
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 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 the wine mixture in the skillet. Cook, stirring constantly, until thickened. Serve sauce generously over chicken.

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HAM AND CHEESE PIE
Adapted by Debbie D., AL from source: River Roads II
From: Gina, Fla
Makes 1 pie

1 (9-inch) deep-dish pie shell
FOR THE FILLING:
4 large eggs
1/4 tsp. ground black pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1 to 2 roasted red peppers, chopped fine*
1 small onion, chopped fine*
1 tsp. chopped garlic*
1 (4 oz.) can mushrooms, drained*
Seasoned salt, if desired

Put all of the ingredients for the filling into a large bowl and beat until blended. Pour the egg mixture into the pie shell.

Bake for 40 minutes or until a toothpick stuck into the center of the pie comes out clean.

*The original recipe didn't call for the peppers, onions, garlic, or mushrooms, but we like it better when they're added to the pie. - Debbie

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VEGETABLE FRITATTA
Source: Real American Food by Michael and Jane Stern
From: Gina, Fla
Makes 6-8 servings

This is "to die for"...great for light suppers or brunch or lunch.

1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
2 pkg. (8 oz. each) cream cheese, softened
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. ground black pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil until barely soft. Set aside to cool.

Preheat oven to 350 degrees F.

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 minutes. Let stand 10-15 minutes before serving.

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APPLE FRENCH TOAST
From: Gina, Fla

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
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1/2 cup cranberries
2 tbsp lite corn syrup
3 eggs
1 cup milk
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp Spice Blend*
1 loaf of day-old French bread, in 3/4-inch slices

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-inch baking pan (glass is best).

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.

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of: ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

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PLANTATION BROCCOLI CORNBREAD
From: Gina, Fla
Makes 12-16 servings

4 large eggs
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 small onion, finely chopped
1 scallion, finely chopped
1 cup small curd cottage cheese
1/2 cup butter, melted
1 1/2 cups self-rising cornmeal
1 tsp. sugar
1/8 tsp. ground cayenne pepper

Preheat oven to 350 degrees F. Greased a 13x9x2-inch baking pan

Combine all ingredients until well blended. Pour batter into prepared pan.

Bake 40-45 minutes till golden.

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SUMMER SQUASH BREAD
From: Gina, Fla

3 cups yellow summer squash, unpeeled
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
6 oz. small curd cottage cheese
1 (6 to 8 oz.) box corn bread mix*
1/2 stick (1/4 cup) butter, melted
Grated Cheddar or Parmesan cheese (optional)

Cut 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 (dry) corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top.

Bake in a preheated 375 degree F oven for 30 minutes. Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.

*I use the Jiffy "Corn Muffin" mix which is 8 1/2 oz size.

Will serve about 6 folks.

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CHOCOLATE PRALINES
From: Burgundy/LA
Makes 1 1/2 lbs

2 cups sugar
1 cup buttermilk
2 Tbsp light corn syrup
1 cup butter or margarine
1 tsp baking soda
2 Tbsp unsweetened cocoa powder
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans

Buttered a heavy 4-quart saucepan. Combine sugar, buttermilk, syrup, butter and baking soda in the saucepan. Bring mixture to a boil over medium heat, stirring constantly until mixture reaches 236 degrees F 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 powder, 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.

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CHILI TORTILLA BAKE
From: PAM, AZ
Makes 8 servings

1 lb. ground beef
2 cans (8 oz. each) tomato sauce
1 (14 1/2 oz.) can black beans, rinsed and drained
1 (8 3/4 oz.) can whole kernel corn, undrained
1 (4 1/2 oz.) can chopped green chilies, undrained
2 Tbsp. chili powder
2 Tbsp. dried minced onion
1 tsp. ground cumin
1 tsp. garlic salt
1/2 tsp. dried oregano
6 flour tortillas, divided
2 cups shredded Cheddar cheese, divided use

Preheat oven 350 degrees F.

In large skillet, brown ground beef; drain.

Add tomato sauce, beans, corn, and green chilies to the skillet. Stir in next 5 seasonings. Bring to boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2 quart 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.

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RASPBERRY MILK SHAKES
From: Dawn-nys

1 (10 oz) pkg. frozen raspberries
1/2 cup milk
1 quart vanilla ice cream

Blend raspberries and milk in blender; process until smooth.

Add ice cream and blend until smooth.