Recipe: Recipes Using Leftovers and a Few More (58)

Recipes Using Leftovers and a Few More (58) 1997-12-27

Ham and Potato Frittata
Scalloped Potatoes & Ham
Easy Cake Bread/Hawaiian Bread (Bread Machine)
Hot Stuffed Cheddar Turkey Potatoes
Apple Cider Baked Turkey Casserole
Turkey and Dried Cranberry Salad
Turkey and Grape Salad
Turkey, Corn, and Sweet Potato Soup
Turkey Frittata
Sweet Potato Pie
Black-eyed Peas With Ham
Baked Potato Soup
Smile Soup
Corn Chowder
Ham Pasta Salad
Impossible Ham Salad Pie
Last Ditch Ham Salad
Ham Tetrazzini
Ham and Potato Frittata
Scalloped Potatoes & Ham
Ham Pasta Salad
Corn Chowder
Chicken Rice Burritos
Black-eyed Peas With Ham
Sweet Potato Pie
Recipes for leftover leg of lamb
Grilled Turkey and Swiss Cheese Sammiches
Spicy Orange Beef Stir Fry
Rye Party Puffs
Turkey A La King
Grand Marnier Glazed Carrots
Sesame Broccoli
Cuban Sandwiches
Bread Pudding with Whiskey Sauce
Pumpkin Bread Pudding
French Bread Pudding With Maple Sauce
Rice Pudding
Strawberry Angel Cake
Maple Pecan Scones
Easy Turkey Quiche
Baked Turkey - Stuffed Tomatoes
Three Step Cheese Cake
Chicken Green Bean Casserole
Mexican Turkey Casserole
Turkey And Vegetable Casserole
Turkey Stroganoff
Turkey & Rice Quiche
Layered Turkey Casserole
Hot Turkey Hustle Up
Mexican Chicken Casserole
Chow Mein Casserole
Busy-Day Cheesecake + Diabetic version
Individual Beef Wellingtons
Ham, Apples and Sweet Potato Casserole
Sausage or Ham Casserole
Asparagus Cheese and Almond Pie
Ham and Broccoli Quiche
Curried Chicken and Broccoli

Betsy at TKL (10:50:13 am) :
Date: Wed, 18 May 1994 09:18:41 EDT
From: Whitmore Jodi (tj7015@WESTPOINT-EMH2.ARMY.MIL)
Ham and Potato Frittata
3 Tbsp butter or margerine, divided
1 lb. red potatoes, cooked and sliced
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 tsp minced fresh garlic
1 Tbsp olive oil
1/2 cup minced fresh parsley or basil
8 eggs
salt and pepper to taste
1-1/2 cups shredded cheddar sor Swiss cheese
In a 10-inch cast iron or other ovenproof skillet, melt 2 tablespoons
butter.
Brown potatoes over medium-high heat. Remove and set aside. In the same
skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham
and
garlic over medium-high heat until vegetables are tender. Remove and set
aside. Wipe skillet clean. Heat oil over medium-low. Add potatoes,
ham/vegetable mixture, and parsley or basil. In a bowl, beat eggs, salt and
pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs
are
nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat
for 2 minutes or until eggs are set. Sprinkle with the cheese and broil
until
melted. Cut into wedges to serve. Yield: 6 servings.
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Betsy at TKL (10:51:35 am) :
Date: Tue, 06 Feb 1996 08:40:17 -0500 (EST)
From: Stacey (SSNYDER@CENTER.COLGATE.EDU)
Scalloped Potatoes & Ham
2 lbs. potatoes, peeled and sliced thin
3 tablespoons margarine
3 tablespoons flour
Salt and pepper to taste
2 1/2 cups milk
1/4 cup diced onion
1 tablespoon butter
1 cup ham
Melt butter. Mix in flour, milk, salt and pepper. Stir over low heat until
thick and bubbly. In greased 2 quart casserole, arrange potatoes, ham and
onion. Mix; pour sauce over mixture. Dot with butter. Cover and bake for 30
minutes at 350 . Remove cover and bake for approximately 2 hours more.
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Betsy at TKL (11:25:31 am) :
BV/AR (1:09:44 pm) : Easy Cake Bread/Hawaiian Bread (Bread Machine)
This makes a medium loaf.
1C. water or milk
1-1/2 T. butter/margarine
3/4 C. yellow cake mix
1-34 C. bread flour
1-1/2 t. yeast
1 t. salt
Put ingredients into bread machine in the order recommended by your bread
machine
manufacturer. Use white cycle. Set to light crust.
For lemon poppy seed use lemon cake mix and add two tablespoons of poppy
seeds.
You can also use other flavor cake mixes and be creative!
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Peggy, WA (12:50:32 am) :
Hot Stuffed Cheddar Turkey Potatoes
3 large baked potatoes
1 can cream of broccoli soup
1/4 cup milk
2 cups grated cheddar
1/2 cup small cooked broccoli florets
1/2 cup cooked diced carrots
1 cup cooked chunked turkey
1/2 teaspoon rubbed sage
salt and pepper
Preheat the oven to 350 degree. Halve the potatoes lengthwise. Scoop out the
flesh into a large bowl and leave a 1/4 inch thick shell. In a small
saucepan combine the soup, milk, and cheese. Cook over medium heat until the
cheese is melted and the mixture is smooth. Coarsely mash the potatoes with
1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the
potato mixture. Add the sage, salt, and pepper. Gently spoon the mixture
into the potato shells and place in a flat casserole.
Cover the casserole and bake for 20 minutes. Serve the remaining cheese
sauce on the side.
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Peggy, WA (12:55:19 am) :
Apple Cider Baked Turkey Casserole
4 tablespoons apple cider
1 tablespoon butter
1 medium red onion, chopped
1/2 cup chopped fennel
2 tart apples, peeled, cored, and sliced
3 cups chunked turkey
2 cups cooked wild rice
4 tablespoons butter
2 tablespoons flour
2 cups apple cider
4 tablespoons heavy cream
1 teaspoon freshly ground nutmeg
1/4 teaspoon coriander
salt and pepper
Preheat the oven the 350 degrees. Grease a large casserole dish. Place the 4
tablespoons cider and 1 tablespoon butter in a large skillet and heat over
medium heat until the butter melts. Add the onion, fennel, and apple and
saute for 10 minutes.
Meanwhile mix the turkey pieces and wild rice in a large bowl. Add the apple
mixture and mix until well combined. In a medium saucepan melt the 4
tablespoons butter. Add the flour, and whisking constantly, cook for 1
minute. Pour in the cider slowly, whisking constantly, until the mixture is
smooth and thick.
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Peggy, WA (12:58:30 am) :
Turkey and Dried Cranberry Salad
This salad is a great way to use leftover turkey. It is very light and can
be eaten plain, in a sandwich, on apple slices, or on crackers. It makes
divine sandwiches on
leftover biscuits.
3 cups cubed cooked turkey
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
dash of orange or lemon juice
mayonnaise to taste
Mix all of the ingredients together, adding as much mayonnaise as you
prefer.
Chill for at least 1 hour and serve. If you are planning on storing the
salad for a long time, add 3 additional tablespoons of mayonnaise after it
is the perfect consistency for you to prevent the salad from drying out
totally.
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Peggy, WA (1:00:41 pm) :
Turkey and Grape Salad
This salad is the perfect foil for leftover turkey. It is very light and can
be eaten plain, in a sandwich, on apple slices, or on crackers. It also
makes divine sandwiches on leftover biscuits.
3 cups cubed cooked turkey
3 celery stalks, chopped
2 cups halved seedless green or red grapes
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
mayonnaise to taste
Mix all of the ingredients together, adding as much mayonnaise as you
prefer. Chill
for at least 1 hour and serve. If you are planning on storing the salad for
a long
time, add 3 additional tablespoons of mayonnaise after it is the perfect
consistency
for you to prevent the salad from drying out totally.
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Peggy, WA (1:02:53 pm) :
Turkey, Corn, and Sweet Potato Soup
1 tablespoon butter
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno, minced
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
salt and pepper
2 cups frozen corn
cilantro leaves
Saute the onion, scallion, and jalapeno until the onion is soft in a large
saucepan.
Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer
for 30 minutes or until the potatoes are tender. Add the corn and cook until
the corn is heated through. Garnish with the cilantro leaves before serving.
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Peggy, WA (1:05:44 pm) :
Turkey Frittata
Note: Do not salt the eggs before they are totally cooked. They will be much
fluffier if you salt them afterwards.
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon oil
1/2 cup chopped red bell pepper
1/2 cup sliced black olives
1 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
1/4 teaspoon white pepper
1 cup cooked chopped turkey
6 beaten eggs
salt
Saute the onion and garlic in the oil until the garlic is fragrant. Add the
peppers and cook for a minute more. Reduce the heat and add the olives,
spinach, lemon juice and white pepper. Cook for 2 minutes and add the
turkey. Mix well and add the eggs. Pour the mixture into a greased 9 inch
round baking dish. Bake in 350 F oven for 25 to 30 minutes or until the eggs
are set. Salt to taste.
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Peggy, WA (1:49:01 pm) : Leftover sweet potatoes?
Sweet Potato Pie
2 c Sweet potatoes, drained
4 T Margarine,melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted
margarine.Blend in eggs,sugar,cinnamon and
nutmeg. Add milk and vanilla.Pour mixture into baked pie shell.Microwave on
70% (medium high) 7 minutes. Sprinkle pecans
over surface of pie.Rotating midway through cooking,microwave on 70 %
(medium high) 6 to 8 minutes or until center no
longer jiggles. If you prefer, you can bake it in the oven at 375 degrees
for about 35-45 minutes or until it doesn't jiggle.
Yield: 8 servings
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Peggy, WA (1:51:15 pm) :
Black-eyed Peas With Ham
3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and
simmer until peas are tender, stirring occasionally, about 45 minutes.
Season to taste with salt and pepper.
Yield: 6 servings
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Peggy, WA (1:54:09 pm) :
Baked Potato Soup
Ingredients:
4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces Cheddar cheese,
grated
Preparation
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk until
thoroughly blended. Gradually add milk to the butter-flour mixture, whisking
constantly. Whisk in salt
and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato
peels and discard the remainder. When milk mixture is very hot, whisk in
potato. Add green onion and potato peels. Whisk well, add sour cream and
crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is
melted in.
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Peggy, WA (2:04:07 pm) :
SMILE SOUP
1 28-oz. can tomato puree or crushed tomatoes
1 14 1/2-oz. can stewed tomatoes
1 13 3/4-oz. can chicken broth
1 carrot, scrubbed and cut lengthwise
1 celery stalk, trimmed and chopped fine
1/2 tsp. salt
2 tbsp. butter (optional)
Salt and pepper to taste
1. In a large pot, bring all the ingredients except
the butter to a boil. Simmer, covered, for about
15 minutes. Just before serving, lift out the
carrot and discard it (it helps balance out the
acidity of the tomatoes). Stir in the butter until
it melts completely. Puree the mixture in a
blender or pulse in a food processor, then
adjust seasoning if desired.
2. Pour the soup into individual serving bowls, then let your kids put the
smiley faces on top.
You can use sour cream, squeezed through a tiny hole cut in a plastic
sandwich bag. Kids can experiment with anything that will stay afloat--plain
yogurt, oyster crackers, croutons, green pepper slices, grated cheese, or
toast cut into eyes, nose and mouth shapes. Serves 6.
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Peggy, WA (2:09:45 pm) :
Corn Chowder
4 slices bacon
3 medium onions, sliced
4 medium potatoes, sliced, skins on
11/2 c. fresh or frozen corn
1 beef bouillon cube
1 c. water
crabmeat or scallops (optional)
3 c. milk
salt and freshly ground pepper to taste
Fry the bacon until crisp. Drain and reserve it. Saute' the onions in bacon
fat until tender, then transfer to a 3-quart saucepan along with the
potatoes, corn, bouillon cube, and water. Cover and cook 15 minutes. Add
crabmeat or scallops, if desired, and cook 2 minutes more. Add the milk and
heat almost to the boiling point. Add salt and pepper, ladle into bowls, and
garnish with the bacon, crumbled into pieces. Serves 4 to 6.
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Peggy, WA (2:12:43 pm) :
Ham Pasta Salad
Servings : 4 to 6
Ingredients
1 box (7 ounces) shell macaroni,
cooked and drained
2 cups cubed fully cooked ham
1 cup chopped green pepper
1 cup chopped tomato
1/4 cup chopped onion
----- Dressing -----
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
2 tbls milk
1/4 tsp salt
Additional Parmesan cheese
Preparation
In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In
a small bowl, combine mayonnaise, Parmesan
cheese, milk and salt. Pour over pasta mixture and stir to coat.
Cover and chill. Sprinkle with additional Parmesan before serving. Yield: 4
to 6 servings.
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Peggy, WA (2:16:54 pm) :
Impossible Ham Salad Pie
Ingredients (6 servings)
1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs
Instructions
Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under
cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till
smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour
in pie plate.
Bake till golden brown and knife inserted halfway bewteen centre and edge
comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting.
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Peggy, WA (3:14:04 pm) :
LAST DITCH HAM SALAD
(or pork, beef, chicken or turkey)
1 cup cubed smoked ham (8 ounces)
1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces)
1/3
cup coarsely chopped onion
2
large sweet pickles, cut into chunks
1/4
cup walnuts or pecans
1/3
cup fat-free mayonnaise
2
teaspoons spicy brown mustard
1/8
teaspoon pepper
Place all ingredients in food processor; process, using pulse technique,
until ingredients are finely chopped and blended. Refrigerate several hours
for flavors to blend. Makes about 2 cups. Mixture may be used to stuff a
tomato or avocado, or scoop onto lettuce leaf and serve as a salad with
fruit slices or vegetable relishes. The
spread is also delicious on bread or an English muffin and makes a great
appetizer on crackers, melba toast,
zucchini or cucumber slices.
1/4 cup single serving: About 89 calories, 4 gm fat (.10 gm saturated), 20
mg cholesterol, 571 mg sodium.
Tip#1:
If you are not using a food processor, finely chop and combine the ham,
onion, pickles and walnuts in a small bowl; add remaining ingredients and
mix.
Tip#2:
The spread can also be made with leftover chicken, pork or beef in place of
ham.
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Betsy at TKL (5:54:03 pm) :
From: Michelle Dalton (mdalton@LWCNET.LWC.EDU)
To: Multiple recipients of list EAT-L (EAT-L@VTVM1.CC.VT.EDU)
Ham Tetrazzini
1 pound of spaghetti or linguini, cooked
3 thick slices (3/4" thick) of cooked ham, cubed
2 cans of cream of mushroom, cream of chicken OR golden mushroom soup any
combination
3/4 cup of milk
1 small jar of pimentos
2 tbls of fresh parsley, or more
salt and pepper
dash of garlic
3/4 cup shredded sharp cheddar cheese
minced onion to taste
Combine all the above ingredients in a large casserole bowl. Sprinkle
with more shredded cheddar and cover with foil. Bake in oven at 350
degrees for 1 hour, uncovering for the last 15 minutes to brown.
Serve with a fresh salad and wonderful dinner rolls.
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Betsy at TKL (10:50:13 am) :
Date: Wed, 18 May 1994 09:18:41 EDT
From: Whitmore Jodi (tj7015@WESTPOINT-EMH2.ARMY.MIL)
Ham and Potato Frittata
3 Tbsp butter or margerine, divided
1 lb. red potatoes, cooked and sliced
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 tsp minced fresh garlic
1 Tbsp olive oil
1/2 cup minced fresh parsley or basil
8 eggs
salt and pepper to taste
1-1/2 cups shredded cheddar sor Swiss cheese
In a 10-inch cast iron or other ovenproof skillet, melt 2 tablespoons butter.
Brown potatoes over medium-high heat. Remove and set aside. In the same
skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham
and
garlic over medium-high heat until vegetables are tender. Remove and set
aside. Wipe skillet clean. Heat oil over medium-low. Add potatoes,
ham/vegetable mixture, and parsley or basil. In a bowl, beat eggs, salt and
pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are
nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat
for 2 minutes or until eggs are set. Sprinkle with the cheese and broil until
melted. Cut into wedges to serve. Yield: 6 servings.
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Betsy at TKL (10:51:35 am) :
Date: Tue, 06 Feb 1996 08:40:17 -0500 (EST)
From: Stacey (SSNYDER@CENTER.COLGATE.EDU)
Scalloped Potatoes & Ham
2 lbs. potatoes, peeled and sliced thin
3 tablespoons margarine
3 tablespoons flour
Salt and pepper to taste
2 1/2 cups milk
1/4 cup diced onion
1 tablespoon butter
1 cup ham
Melt butter. Mix in flour, milk, salt and pepper. Stir over low heat until
thick and bubbly. In greased 2 quart casserole,
arrange potatoes, ham and onion. Mix; pour sauce over mixture. Dot with
butter. Cover and bake for 30 minutes at 350 .
Remove cover and bake for approximately 2 hours more.
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Betsy at TKL (6:15:36 pm) :
Peggy, WA (2:12:43 pm) :
Ham Pasta Salad
Servings : 4 to 6
Ingredients
1 box (7 ounces) shell macaroni,
cooked and drained
2 cups cubed fully cooked ham
1 cup chopped green pepper
1 cup chopped tomato
1/4 cup chopped onion
----- Dressing -----
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
2 tbls milk
1/4 tsp salt
Additional Parmesan cheese
Preparation
In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In
a small bowl, combine mayonnaise,
Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat.
Cover and chill. Sprinkle with additional Parmesan before serving. Yield: 4
to 6 servings.
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CarolB, Fl (6:19:42 pm) :
* Exported from MasterCook *
Chicken Rice Burritos
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup green onion -- sliced
1 clove garlic -- minced
2 Tablespoons butter or margarine
7 cups cooked chicken -- shredded
1 Tablespoon chili powder
2 1/2 cups chicken broth -- divided
16 ounces picante sauce -- divided
1 cup long grain rice -- uncooked
1/2 cup ripe olives -- sliced
3 cups shredded cheddar cheese -- divided
12 10" flour tortilla -- warmed
additional picante sauce & cheddar
cheese
In a skillet, saut onions and garlic in butter until tender.
Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of
picante sauce. Heat through; set aside. In a medium
saucepan, bring rice and remaining broth to a boil. Reduce
heat; cover and simmer 20 min. Stir in remaining picante
sauce; cover and simmer 5-10 minutes or until rice is
tender. Stir into chicken mixture. add olives and 2 cups
cheese. Spoon 1 cup filing, off center, on each tortilla.
Fold sides and ends over filling, then roll up. Arrange in
two ungreased 13x9x2" pans. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 10-15 minutes or until
heated through. Garnish with picante sauce and cheese.
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Betsy at TKL (6:20:42 pm) :
Peggy, WA (1:51:15 pm) :
Black-eyed Peas With Ham
3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and
simmer until peas are tender, stirring occasionally,
about 45 minutes. Season to taste with salt and pepper.
Yield: 6 servings
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Peggy, WA (6:31:56 pm) :
Recipes for leftover leg of lamb
Make a lamb curry out of it--use any leftover gravy you have and cut up the
meat into it, add a chopped onion, alot of garlic, curry powder(or your
choice garam masala), some chunked up potatoes and maybe some frozen green
beans...
Cut it into left over gravy(or make some gravy out of chicken broth,
thickened with flour), add potatoes carrots and boiling onions and have
yourself some lamb stew.
Chop it up and add chopped potatoes and some chopped onions and fry it
up--lamb hash.
Add refried beans to the cubed lamb, place in tortillas with cheese, good
salsa and maybe some shredded lettuce and chopped tomatoes -- lamb burritos.
Grind it up and add to hamburger or turkey burger, make into patties
and have combo burgers--or shape into a loaf and bake and you have lamb
combo meatloaf.
If the leftover lamb is mild and nicely pink, slice it thinly and eat in
sandwiches with cheese, lettuce and tomatoes, mustard and mayo--lamb
sandwiches...
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Peggy, WA (6:42:17 pm) :
Grilled Turkey and Swiss Cheese Sammiches
For best results use seedless rye bread, white turkey slices and and swiss
or provolone. You will need mayonnaise - salad dressing is good, but mayo is
better, one egg, a little leftover gravy, and wow, whatta sandmich.
Heat some extra gravy in the microwave or small pot/saucepan. Take 2 slices
of rye, side by side, and put a little mayo on each slice, then 2-3 slices
of turkey, 1-2 slices of cheese, put the sandwich together. Beat one (1)
egg. This does two sandwiches.
Dip the sandwich into (carefully) the egg mixture (both sides)and grill on a
very hot griddle or fry pan. Let the sandwich get toasty brown and let the
cheese melt.
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Betsy at TKL (6:43:08 pm) :
Title: Spicy Orange Beef Stir Fry
Categories: Meats
Yield: 4 servings
2 beef bouillon packets
1 1/2 c Water
1/4 c Orange marmalade
1/4 ts Hot pepper sauce *
1/2 ts Ground ginger
1/2 ts Garlic powder
2 tb Cornstarch
1 tb Vegetable oil
6 Green onions, sliced
1/4 c Diced green pepper
1 c Diagonally sliced carrots
2 c Cooked diced beef
3 c Hot cooked rice
Peeled orange segments **
* may be doubled ** for garnish
Combine bouillon, water, marmalade, seasonings and cornstarch. In large
skillet, stir fry onion, peppers and carrots in oil, until tender. Add
beef and continue to stir fry. Add OXO mixture and cook until thickened.
Simmer 2-3 minutes. Serve over hot rice. Garnish with orange segments, if
desired. Makes 4-5 servings. Origin: March Reader's Digest, Canadian
Edition Posted by Alan Burgstahler, Fidonet Cooking, 7/92.
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Betsy at TKL (6:44:08 pm) :
From CarolB:
* Exported from MasterCook *
Rye Party Puffs
Recipe By : Kelly Thornberry (Taste of Home Oct.-Nov.97)
Serving Size : 54 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup butter
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
caraway seeds
CORNED BEEF FILLING
2 packages cream cheese -- 8 ounces each
2 packages thinly sliced cooked corned beef, chopped -- 2 1/2
ounces each
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small stuffed olives -- chopped
In a saucepan over medium heat, bring water and butter to a boil. Add
flours, parsley, garlic powder and salt all at once: stir until a smooth
ball forms. Remove from the heat: let stand for 5 minutes. Beat in eggs,
one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2
inches apart onto greased baking sheets. Sprinkle with caraway seed. Bake
at 400* for 18-20 minutes or until golden. Remove to wire racks.
Immediately cut a slit in each puff to all ow steam to escape; cool. In a
mixing bowl, combine the first eight filling ingredients; mix well. Stir in
olives. Split puffs; add filling. Refrigerate.
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Peggy, WA (6:50:37 pm) :
Turkey A La King
1 can (4 oz) mushroom stems and pieces, drained (reserve liquid)
1 can (4 oz) peas, well drained
1/2 cup butter or margarine
1/2 cup all- purpose flour
1 tsp. Salt
1/4 tsp. Pepper
1 1/2 tsp. Instant chicken bouillon
1 1/2 cups milk
1 1/4 cups hot water
2 cups cut-up cooked turkey (or chicken)
Cook and stir mushrooms in butter over medium heat 5 minutes; remove from
heat. Blend in flour, salt and pepper. Cook over low heat,stirring
constantly, until mixture is bubbly; remove from heat.
Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and
peas,heat through. Serve over toast, biscuits, on mashed potatoes, or on
either rice or egg noodles.
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Cow/AR (6:54:03 pm) : * Exported from MasterCook II *
Grand Marnier Glazed Carrots
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier
2 tablespoons parsley -- chopped
Mext butter in a large skillet over med high heat. Add the carrots and toss
to coat with the butter. Stir in the marmelade and heat until melted. Add
the Grand Marnier and bring to a boil. Lower the heat and simmer covered for
5 min. Uncover the carrots and continue to cook until tender and the liquid
has been reduced to a glaze 4-5 min more. Sprinkle with the parsley and
serve.
- - - - - - - - - - - - - - - - - -
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Cow/AR (6:55:35 pm) : * Exported from MasterCook II *
Sesame Broccoli
Recipe By : Kitchen Link Chat
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch broccoli -- blanched
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds
Blanch broccoli, toss with olive oil. Place on a baking sheet and bake at
450 for 5 min. Toss with a dressing made with the remainder of the
ingredients except seeds. Toast seeds and sprinkle on salad. Serve warm or
cold.
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CarolB, Fl (7:04:27 pm) :
Cuban Sandwiches
Serves 4
1 cup mustard
2 loaves Cuban bread, halved
1/2 pound baked ham, sliced
1/2 pound roast pork loin, sliced
8 dill pickle slices
8 Swiss cheese slices
1 cup mojo criollo (from a Spanish supermarket)
Spread 1/4 cup mustard on bottoms of each bread half. Top
with one fourth of each meat, 2 pickle slices, and 2 cheese
slices. Sprinkle inside of tops of bread halves with mojo criollo
and place on sandwiches.
Preheat a sandwich press or griddle. Cook the sandwiches,
pressing down to flatten, until crispy and hot.
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CarolB, Fl (8:03:24 pm) : - ---------- Recipe via Meal-Master (tm) v8.05
Title: Bread Pudding with Whiskey Sauce - Southern Sideboards
Categories: Pudding, Alcohol, Bread
Yield: 8 Servings
6 Eggs
1 c Sugar
1 pt Half and half
1/4 ts Salt
2 ts Vanilla
6 Dinner rolls; torn in small
-pieces
--SAUCE--
1 1/2 c Sugar
1 cn (5 oz.) evaporated milk
4 tb Margarine
1 Egg; beaten,
3 tb Whiskey
Beat eggs well; add next four ingredients and blend together well. Fold
torn rolls into egg mixture. Pour custard mixture into ungreased 3 quart
baking dish and bake for 1 hour at 350 degrees F. Note: Do not start baking
more than 1 1/2 hours before serving.
While pudding is baking make the sauce: Combine all the ingredients except
whiskey in top of a double boiler. Place over boiling water and cook,
stirring well, until thick. Keep warm until serving time. Do not add
whiskey until just before serving. Spoon the sauce over the bread pudding
and serve.
From: Sanjiv Singh - This is one of my personal favorites and always gets
rave reviews. It extremely easy to make. Go to a gourmet bakery and buy day
old rolls for this one. Recipe from the Southern Sideboards cookbook.
Busted and entered for you by: Bill Webster
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Betsy at TKL (8:03:56 pm) :
From: PGL@IGLOU.IGLOU.COM@racebbs.com (pgl@iglou.iglou.com)
Newsgroups: rec.food.cooking
Title: Pumpkin Bread Pudding
Categories: Pumpkins, Breads, Puddings, Desserts
Yield: 10 servings
4 Eggs
3 c Whole milk
1 lb Mashed pumpkin
1 c Brown sugar
1 t Cinnamon
1/2 t Grated nutmeg
1/2 t Salt
1 t Vanilla
1 1/2 qt Torn bread pieces
1 c Dark raisins
Bourbon Sauce:
1/2 c Unsalted butter
1 Egg
1 c Sugar
2 T Whole milk
1/2 c Bourbon
Pudding:
Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin,
sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and press with
your hands to submerge bread in the milk mixture. (If you have the time,
cover and refrigerate the mixture several hours or overnight; break up the
bread the next day and bake as directed; if not, proceed as follows.) Set
the mixture aside for 15 minutes. Use your fingers to break up the chunks
of bread. Set aside 15 minutes and repeat. Add raisins. Heat oven to 350
degrees. Generously butter a 2 quart baking dish. Fill the dish with bread
pudding mixture and bake for 1 hour, or until pudding is set. Serve warm,
hot or cold with hot bourbon sauce.
Boubon Sauce:
Use unsalted real butter for the best bourbon sauce; margerine doesn't
make a great sauce. Melt butter in a bowl set over hot but not boiling
water. Combine egg, sugar and milk in a small bowl and beat until light
colored. Add to butter and beat with a whisk over hot water until sugar
dissolves - at least 5 minutes. Add boubon and stir. Remove from stove and
serve.
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CarolB, Fl (8:11:25 pm) :
FRENCH BREAD PUDDING WITH MAPLE SAUCE
(Makes 8 to 10 servings)
3 eggs
1 (14-ounce) can sweetened condensed milk (NOT evaporated
milk)
3 cups hot water
2 tablespoons margarine or butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
18 (1/2-inch) slices French bread or 6 cups French bread cubes
(about 8 ounces)
Maple Sauce
Preheat oven to 350 degrees. In medium bowl, beat eggs; stir in sweetened
condensed milk, water,
margarine, vanilla, cinnamon and salt. Add bread slices; let stand 3 minutes
to completely moisten bread.
Remove slices and arrange in an 11-3/4 x 7-1/2-inch baking dish. Pour
remaining mixture over bread.
Place dish in a larger pan; fill pan with 1 inch hot water. Bake 50 minutes
or until knife inserted near center
comes out clean. Serve warm with Maple Sauce. Refrigerate leftovers.
MAPLE SAUCE: Combine 1/4 cup water and 2 teaspoons cornstarch. In small
saucepan, melt 2
tablespoons margarine or butter. Add 1/2 cup pure maple syrup and cornstarch
mixture; cook and stir until
slightly thickened. (Makes about 3/4 cup)
SOURCE: Borden Foods
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Betsy at TKL (8:16:19 pm) :
Date: Sat, 5 Nov 1994 19:02:30 -0500
From: Deborah Kirwan (dkkirwan@CREIGHTON.EDU)
Most rice pudding recipes have you start with cooked rice (probably on
the premise that the reason you are making rice pudding is that you have
leftover rice on hand). But my favorite rice pudding uses milk to cook
the rice. I think it tastes richer (and I'm always looking for ways to
get more calcium into my diet). This recipe is from a New Orleans
cookbook, La Bouche Creole by Leon E. Soniat, Jr. (Remarks in
parentheses are mine.)
Rice Pudding
1 cup uncooked rice
1 quart milk
8 tbsp butter (I use way less)
3/4 cup sugar
1 tsp vanilla
1/2 cup raisins
5 eggs, beaten
1 tsp. grated lemon rind
1 tsp. cinnamon
(salt to taste)
Combine rice and milk. Bring to a boil, cover, and cook over low heat
until rice is tender. Add the butter, sugar, vanilla, lemon rind,
raisins, and eggs. Pour into a buttered 2-quart casserole dish.
Sprinkle with the cinnamon and bake at 350 degrees F for about 25
minutes. This will serve between six and eight.
----------------------------------------------------------------------------
Date: Fri, 5 Dec 1997 19:48:07 -0500
From: "St.Clair" stclair@vnet.net
Subject: TNT: strawberry dessert
This is a recipe my sister in law gave me. She fixes it for all the family
gatherings. It is SOOOO GOOOODD!!!
Strawberry Angel Cake
1 large angel food cake (ready made)
Break cake into bite size pieces in a large bowl.
Batter:
1 c. milk
1 16oz. container sour cream
1 c. powdered sugar
1 16 oz. container Cool Whip
Mix batter well. Stir until Smoothe. Pour over cake pieces. Toss until cake
is well covered.
Mix together 1 pt. strawberries and 1 packet strawberry glaze.
(Strawberries are prettier if sliced)
Spoon strawberry mixture on top of cake mixture. DO NOT STIR TOGETHER.
Refrigerate at least 1 hour before serving.
This is soooo gooood!!
Enjoy
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Betsy at TKL (8:42:59 pm) :
Maple Pecan Scones
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon soda
4 tablespoons cold sweet butter
1/2 cup ground pecans
1/3 cup cream
1/4 cup maple syrup
1 whole egg
1 egg yolk
Preheat oven to 400. Stir dry ingredients together with a fork. Chop the
butter into bits and cut it into dry ingredients till it resembles coarse
meal. Stir in pecans. Combine cream, maple syrup and egg. Stir into dry
ingredients, just enough to hold together in a ball. Turn onto floured
board; knead 30 seconds. Pat dough to 1/2 thick. Cut with floured 3
heart-shaped cutter. Mix the egg yolk with 1 tablespoon water and brush tops
of scones. Bake 1 apart on buttered cookie sheet for 15 minutes till golden
brown. Serve.
Makes 10
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sara, ga (9:31:51 pm) : EASY TURKEY QUICHE
2 1/2 to 3 c. leftover stuffing or 1
pkg. (6 oz.) stuffing mix
1 c. chopped cooked turkey
1 c. shredded Swiss cheese
4 beaten eggs
1 (5 1/2 oz.) can evaporated milk
1/8 tsp. pepper
Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form
crust. Bake at 400 degrees for 10 minutes. Combine meat and cheese. In
another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked
crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes in 350
degree oven, until center is set. Let stand for 10 minutes. Garnish with
tomato wedges. Serves 6.
BAKED TURKEY - STUFFED TOMATOES
4 very lg. beefsteak tomatoes (about 2
lbs.)
Salt
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 c. milk
1 3/4 c. roast turkey, diced
1/2 c. celery, finely diced
1/4 c. green onion, sliced
1/4 c. chopped salted almonds or
cashews
1/2 c. shredded sharp cheddar cheese,
divided
Seasoned salt
Pepper
Preparation time: 20 minutes. Cooking time: 10 minutes. Oven temperature:
375 degrees. Baking time: 15 to 20 minutes. This is a delicious and
attractive way to use up leftover roast turkey (or chicken). It makes a
wonderful dish to serve for lunch or supper. For 4 servings you will need:
Cut a slice off top of each tomato and scoop out pulp; reserve for other
use. Sprinkle inside of tomatoes with salt and turn upside down to drain. In
small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
Off heat, stir in milk. Put back over low heat and cook, stirring until
smooth and thickened. Stir in turkey, celery, onions, nuts and 1/4 cup
cheese. Season to taste with seasoned salt and pepper. Fill tomato shells
with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle with
remaining 1/4 cup cheese. Bake at 375 degrees for 15 to 20 minutes or until
golden brown on top. Good served with: Hash-browned potatoes and steamed
broccoli. For 2 servings: Half of the ingredients. For 8 servings: Double
the ingredients. Carmel, Ny
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SueA, CA (9:39:33 pm) :
from Our Favorite Grange Recipes (my favorite spiral bound community-type
cookbook.
THREE STEP CHEESE CAKE
Crush:
16 graham crackers or zweiback (1 c. crumbs)
Mix with:
1/4 c. melted butter
Pat crumbs into bottom and sides of 9-inch pie pan. Bake in 350 degrees F.
oven for 5 minutes.
Mash three 3-oz. pkgs. cream cheese or one 8-oz. pkg.
Mix with 2 eggs until smooth. Add:
1/2 c. sugar
1 t. vanilla
Pour into cooled pie shell. Bake at 300 degrees F. for 15 minutes. Cool 5
minutes.
Blend until smooth,
1 cup thick sour cream
2 Tablespoons sugar
1 teaspoons vanilla.
Pour over top of cheese cake. Bake 5 minutes. Cool in refrigerator 2 hours.
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sara, ga (9:43:09 pm) : here are some more ways to use up all that leftover
turkey:
CHICKEN GREEN BEAN CASSEROLE
1 (10 1/2 oz.) can cream of chicken
soup
1/3 c. milk
3 c. chicken or turkey, cooked & cubed
1 (9 oz.) pkg. French cut frozen
green beans, cooked & drained
(canned ones can also be used)
1 (16 oz.) can Chinese vegetables,
drained
1 (6 oz.) can water chestnuts,
drained & sliced
1/3 c. chopped onion
1 1/2 c. shredded cheddar cheese
(about 1/4 lb.)
1 can French fried onions
Combine soup and milk. Fold in chicken, green beans, Chinese vegetables,
onion and cheese. Spoon into 11 1/2" x 7 1/2" pan. Bake at 350 degrees for
about 45 minutes. About 15 minutes before done, take out and top with French
fried onions. Finish baking.
MEXICAN TURKEY CASSEROLE
2 c. chopped cooked turkey
1 can cream of chicken soup
1 c. milk
1/4 c. diced green chilies
2 c. crushed tortilla chips
1/4 c. sliced green onion
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
Paprika for garnish
In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on full
power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips
on bottom of 2 quart casserole. Pour in half of turkey mixture; sprinkle on
half of onion and half of each cheese. Layer another 1/3 of the chips,
remaining turkey mixture, onion and cheese. Top with remaining chips. If
desired, sprinkle with paprika over chips for added color. Cover and
microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes
longer. Let stand 5 minutes before serving. NOTE: It can also be baked in
regular oven at 350 degrees for 45 minutes. Good with rice and green beans.
NOTE: If you prefer a relatively mild flavor, be sure to use mild green
chilies. This casserole has an excellent flavor and is not "hot".
TURKEY AND VEGETABLE CASSEROLE
1 (10 3/4 oz.) can cream of chicken
soup
1/2 c. mayonnaise or salad dressing
1 (4 oz.) can water chestnuts,
chopped (optional)
1 1/2 tsp. lemon juice
3/4 tsp. prepared mustard
1/4 to 1/2 tsp. curry powder
1 (10 oz.) pkg. frozen mixed
vegetables, defrosted in microwave
and drained
2 c. cubed cooked turkey
2/3 c. shredded Cheddar cheese
1/4 c. seasoned bread crumbs
In medium mixing bowl, combine soup, salad dressing, milk, water chestnuts,
lemon juice and seasonings. In 1 1/2 quart casserole, layer half the
vegetables, half the chicken, half the sauce and half the cheese. Repeat
layers. Top with bread crumbs. Microwave at high, then 50 percent (medium),
rotating the dish 1/2 turn after half the cooking time; or bake 45 minutes
to 1 hour or until heated through.
TURKEY STROGANOFF
1/4 c. chopped green pepper
2 tbsp. chopped onion
2 tbsp. oleo
1 can cream of mushroom soup
1/2 c. sour cream
2 c. cooked noodles
1 c. diced cooked turkey
1/2 tsp. paprika
Cook green pepper and onion in oleo until tender. In 1 1/2 quart casserole
blend soup and sour cream. Stir in remaining ingredients. Sprinkle paprika
on top. Bake in 350 degree oven for 30 minutes. State Collete Lodge #1600
TURKEY & RICE QUICHE
3 c. cooked rice, cooled
1 1/2 c. cooked chopped turkey
1 med. tomato, seeded & chopped
1/4 c. sliced green onion
1/4 c. diced green pepper
1 tsp. basil
1/2 tsp. seasoned salt
1/8 tsp. ground red pepper
1/2 c. skim milk
3/4 c. egg substitute
1/2 c. each fat free shredded Cheddar
& mozzarella cheese (may use 1 c.
of either cheese)
Combine rice, turkey, tomato, onion, green pepper, basil, salt, red pepper,
milk and egg substitute. Pour into square baking dish, coated with cooking
spray. Top with cheeses. Bake at 375 degrees for 20 minutes or until knife
comes out clean. Good for leftover turkey from holidays.
LAYERED TURKEY CASSEROLE
2 c. cooked rice
1 green pepper, chopped
2 c. diced cooked turkey
1 c. water
2 tsp. chopped pimentos
1 lg. onion, sliced thin
2 (10 3/4 oz.) cans mushroom soup
1/2 c. blanched almonds, chopped or
halved
Spread rice over bottom of a greased 2-quart casserole. Toss together
pimento, green pepper and onion. Sprinkle over dry rice. Arrange turkey over
vegetables. Pour over mushroom soup. Top with almonds. Bake at 350 degrees
for 30 minutes. Chicken may be used instead of turkey. Just as good.
HOT TURKEY HUSTLE UP
4 c. cooked turkey, chopped
2 c. celery, finely chopped
2 tbsp. lemon juice
4 hard cooked eggs, sliced
1/2 c. slivered blanched almonds
1/4 (2 oz.) jar pimentos
1/2 c. mayonnaise
1 (10 1/2 oz.) can condensed
cream of mushroom soup,
undiluted
1/2 tsp. monosodium
glutamate
1 tsp. salt
1 tbsp. onion flakes
TOPPING:
1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. sesame seed
1/2 c. grated American cheese
1/4 c. butter, melted
Combine ingredients in order listed. Spread in 12 x 8 inch baking dish.
Cover with topping. Bake at 325 degrees for 30 to 35 minutes. Combine all
ingredients, mix thoroughly.
MEXICAN CHICKEN CASSEROLE
1 (7 1/2 oz.) pkg. Dorito's
1 can chicken broth
4 c. chopped cooked chicken or turkey
1/3 c. chopped onion
1/3 c. chopped bell pepper
2 cans cream of chicken soup
1 can cream of mushroom soup
1 tsp. chili powder
1 can Ro-Tel tomatoes (with the green
chiles)
1 c. grated sharp Cheddar cheese
Line baking pan with the Dorito's. Pour chicken broth over the Dorito's. Add
the chicken, onion and peppers over that. Mix soups - pour over ingredients
in pan. Mix Ro-Tel and chili powder together, spoon over ingredients in pan.
Sprinkle Cheddar cheese on top. Bake 35 to 40 minutes at 350 degrees. Note:
This is a good recipe for leftover Christmas turkey. Feeds: 6.
CHOW MEIN CASSEROLE
1 sm. can chow mein noodles
2 c. cooked & diced chicken, turkey,
turkey or shrimp (I usually use
chicken)
1 c. chopped celery, combine with 1
sm. onion, chopped
1 can sliced water chestnuts
2 cans cream of chicken, mushroom or
celery soup mixed with 1 c. milk
1 sm. can chow mein noodles
1/2 c. cashews or almonds
Layer ingredients in order given in casserole dish. Bake at 350 degrees for
45 minutes. Serves 4 to 6.
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SueA, CA (9:46:45 pm) :
Busy-Day Cheesecake + Diabetic version
1 8-oz package cream cheese
2 cups milk
1 large package instant pudding
1 8-inch prepared graham cracker crumb
Soften cream cheese, blend with 1/2 cup of milk. Add remaining milk and
pudding mix. Beat slowly until well blended, about one minute. Pour into
grahmam cracker crust. Pour crumbs over top and chill about one hour.
Note: This is good with sugar-free pudding mixes for diabetics. I use
butterscoth pudding mix (sugar-free) and 1/2 teaspoon pumpkin pie spice and
1/2 cup canned pumpkin to make an easy diabetic pumpking pie (of course I
make the crust with out sugar)
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Cow/AR (11:03:52 pm) : * Exported from MasterCook II *
Individual Beef Wellingtons
Recipe By : Corine
Serving Size : 8 Preparation Time :0:00
Categories : Beef/Veal Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 5oz beef tenderloin steaks
1 tablespoon salad oil
1 package puff pastry sheets
1/2 pound creamy liverwurst
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 egg
1 tablespoon water
Lightly brown steaks in hot oil over medium high heat. Drain on paper
towels; chill. Thkaw pastry 20 minutes. Preheat oven to 400*. Stir together
liverwurst, green onion and parsley; spread evenly on top and sides of each
steak. On a lightly floured surface, roll each pastry sheet into a 14 inch
square. Cut into 4 seven ince squares. Mix water with the egg, and brush the
pastry with the egg wash. Place steak on each pastry square
Pinch edges to seal. Place on ungreased baking sheet, seam side down.
Decorate with pastry trimmings.
- - - - - - - - - - - - - - - - - -
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(00:24:53 am) :
Ham, Apples and Sweet Potato Casserole
Recipe By : The Sweet Potato Cookbook!
1 ham center slice, or 4 individual slices
3 medium sweet potatoes -- sliced 1/4" thick
2 tablespoons sugar
4 apples, quartered
3/4 cup hot water
Brown the ham slightly on both sides and place in baking dish. Spread apples
and sliced sweet potatoes over ham and sprinkle
with sugar. Add hot water.
Cover and bake until tender, about 1 hour, in 350F oven. Baste occasionally
while cooking. Remove cover last 15 minutes to brown.
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(00:25:52 am) :
Sausage or Ham Casserole
Ingredients:
6 slices of white bread trimmed
1 lb. sausage or ham
1 cup sharp cheese, shredded
3 eggs, slightly beaten
2 cups milk
1/2 tsp salt
dash of pepper
dash of nutmeg
1 tsp worcestershire sauce
1 tsp dry mustard
Line bottom of greased casserole with bread. Brown sausage and drain, or cut
ham (pre-cooked) into small pieces. Stir in dry mustard. Spoon sausage or
ham over bread. Sprinkle with cheese. Combine remaining ingredients, pour
over cheese.
Refrigerate overnight. Bake at 350 degrees for 45 minutes. Enjoy.
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(00:27:13 am) :
Asparagus Cheese and Almond Pie
Ingredients:
1 15-oz. can asparagus spears, drained (or 1 lb. fresh, cooked)
1/4 C margarine
1 slice wheatberry bread (soft), torn into small cubes
2 TBS flour
1 C non-fat milk
1 C shredded medium Tillamook cheddar cheese
1/2 C sliced almonds
Instructions:
1. Arrange asparagus spears in 9" glass pie pan
2. Put bread cubes in a mixing bowl and set aside
3. Melt margarine in a saucepan
4. Add 2 TBS of the melted margarine to bread cubes, mix to coat
5. Blend flour into remaining margarine in saucepan
6. Add milk to saucepan and cook, stirring until thick and smooth
7. Stir in cheese and almonds
8. When cheese is incorporated, pour all over asparagus
9. Sprinkle top with bread cubes and bake at 350 deg. for 20 min.
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(00:28:26 am) :
Ham and Broccoli Quiche
Ingredients:
1 C shredded cheddar cheese (firmly packed)
1 C shredded Monterey Jack cheese (firmly packed)
5 oz. thawed frozen broccoli pieces (1/2 10 oz. box)
1/2 cooked ham steak, cubed
5 eggs
1-1/4 C milk
THICK and DEEP pie crust (I use 2 Betty Crocker pie crust sticks)
Instructions:
1. Put crust in a DEEP glass pie pan, crimp edges
2. Layer first four ingredients in order given
3. Whisk 1 C milk with 4 eggs and pour over middle of quiche, let settle
4. Whisk remaining 1/4 C milk with 1 remaining egg and pour over all of
quiche
5. Bake 350 deg. for 1 hour or until eggs are set (mine usually takes more
than an hour)
Quiche Notes:
1. Making two quiches at a time uses up last half of ham steak and all of
broccoli
2. Substitute meat from 2 or 3 chicken breast filets to make a Chicken and
Broccoli Quiche
3. Can mix any cheese(s) to make up the 2 cups needed
4. Can use 10 oz. broccoli or whole ham steak if only one of these
ingredients is used
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(00:30:02 am) :
Curried Chicken and Broccoli
Got this off the radio from "Steve from Inglewood" one year before I got
married. WOW!! Steve, where are you? Do you
have any more?
Ingredients:
2 C cooked sliced/shredded chicken breast meat
1/4 C butter
1/4 C thin sliced onion
1/4 C flour
1 tsp salt
dash pepper
1 large (12 oz.) can PET evaporated milk
1 small (5 oz.) can PET evaporated milk
1 10 oz. box broccoli spears, cooked
3 oz. chow mein noodles
1 C cheddar cheese, shredded
1 4-oz. can sliced mushrooms
1 tsp curry powder
Instructions:
1. Layer cooked broccoli in bottom of a 2 qt. buttered casserole dish
2. Mix chicken and noodles in a large mixing bowl, set aside
3. Drain mushrooms, reserve liquid (add water to make 1/2 C liquid)
4. Melt butter in skillet
5. Add mushrooms and onions and cook until onion is softened
6. Add flour, salt, pepper, curry and blend with a fork
7. Stir in mushroom liquid and all the evaporated milk
8. Cook and stir gently until thickened, do not let it get too hot
9. Take skillet off stove and pour mixture into the chicken/noodle bowl
10. Mix well and then pour all over broccoli in the casserole dish
11. Top with the grated cheese and cook uncovered at 350 deg. for 30 min.
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