IMPOSSIBLE BREAKFAST PIE (QUICHE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Eggs
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage (bulk)
1 Green onion bunch, chopped
1 c Mozzerella, grated
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
1 Salt pepper to taste

Brown, drain and crumble sausage. put in bottom of
11X7 greased pan. Top with onions and cheese. Put
rest in blender for 1 min. Pout over meat mixture.
Bake at 350 for 35-45 min until tests done with knife.

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Popularity: 5% [?]

Title: GINGER SHRIMP WITH SNOW PEAS
Categories: Chinese, Seafood
Yield: 4 servings

2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

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Popularity: 3% [?]

Title: Black-Eyed Peas Rice Salad
Categories: Salads, Appetizers, Rice, Vegetarian
Yield: 8 servings

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
-=OR=- Boston lettuce
-(for garnish)

This salad version of the traditional Southern New
Year’s dish called Hoppin’ John can be prepared a day
ahead and stored in the refrigerator. Allow it to come
to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and
vinegar until dissolved. Drizzle in the oil while
whisking. Toss the black-eyed peas and the rice with
the vinaigrette until everything is nicely coated. Mix
in the onion, garlic, carrot and chives or parsley.
Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

Peter Kump, “Prodigy Guest Chefs Cookbook” Posted by
Karen Mintzias From:
Date:

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Popularity: 4% [?]

BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Popularity: 10% [?]

Spicey Hot Chocolate

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/4 c cocoa
3 tbsp instant coffee powder
1/2 tsp ground cinnamon
1 c milk, heated

Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

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Popularity: 4% [?]

Sugar Cookies

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

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Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Popularity: 4% [?]

CARAMEL BREAKFAST ROLLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Loaves frozen bread dough
– (1 lb. loaves) — thawed
1 c Brown sugar — firmly packed
1 pk Vanilla pudding (regular)
1/2 c Milk (or half-and-half)
1/2 c Nuts — chopped, divided
1/2 c Raisins — divided

Cut 1 loaf of dough into small pieces; place dough
pieces in a greased 13x9x2inch baking dish.

Combine brown sugar, pudding mix, butter, and milk;
mix well. Drizzle half of the brown sugar mixture
over dough pieces; sprinkle with 1/4 cup nuts and 1/4
cup raisins.

Cut remaining loaf of dough into small pieces; place
dough pieces over first layer. Drizzle remaining
brown brown sugar mixture over dough pieces; sprinkle
with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325
degrees for 50 to 60 minutes.

Yield: 10 to 12 servings.

NOTE: chopped maraschino cherries and crushed
pineapple may be substituted for nuts and raisins.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman.

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Popularity: 4% [?]

Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Popularity: 3% [?]

Title: Cheest Tater Topper
Categories: Low-cal Side dishes Vegetables
Servings: 4

1 c Skim Milk 1 T Cornstarch
1/2 t Dry Mustard 1/8 t Pepper
3/4 c Shredded American Cheese 10 oz Pkg frozen mixed
vegetables*
4 x Med Baking Potatoes,baked **

* cooked and drained
** (6-8 oz each), baked
** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425
deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes;
place in microwave oven. Cook on 100% power [high] for 14-17 minutes or
till done, rearranging once. Let stand for 5 minutes to finish cooking.)

In a small saucepan stir together the milk, cornstarch, mustard, and
pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till
melted. Stir in mixed vegetables and heat through. Serve warm over baked
potatoes.
*************************************************************
Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22
mg cholesterol, 353 mg sodium, 748 mg potassium.

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Popularity: 6% [?]

MOROCCAN VEGETABLE COUSCOUS

Recipe By : The Vegetarian Starter Kit, PCRM
Serving Size : 6 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups couscous — whole-grain
4 cups boiling water
1 large onion — sliced thin
2 cloves garlic — minced
2 tablespoons wine, red — or other wine
1 pound tomatoes, canned — coarsely chopped
3 large carrot
2 large celery stalks
1 medium turnip — cubed 1/2″
1/2 teaspoon cinnamon
1/2 teaspoon fennel seed
1 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon paprika
2 teaspoons dark corn syrup
1/8 teaspoon cayenne
1/2 pound zucchini — sliced 1/2″
1/2 cup red bell peppers — chopped
1/4 cup raisins
1/4 cup apricots, dried
1 can chickpeas — rinsed and drained
1/4 cup fresh mint — chopped (or parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather
over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the
heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins,
apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

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Popularity: 5% [?]