Cheese and Vegetable Quiche
Cheese and Vegetable Quiche
Ingredients:-
- 3/4 c. Lowfat cottage cheese
- 8 oz. Carton, frozen egg substitute, thawed
- 1/3 c. Skim milk
- 2 Tbs. Chopped fresh basil
- 1/4 Tsp. Freshly ground pepper
- 1 Tbs. Olive oil
- 1 1/2 c. Peeled, diced potatoes
- 1/2 c. Sliced green onions
- 10 oz. Package frozen chopped
- Broccoli, thawed and Well drained
- 1/2 c. Chopped sweet red pepper
- Vegetable cooking spray.
Directions:-
Place cottage cheese in container of an electric blender or food processor, top with cover and process until smooth. Add egg substitute, milk, basil and pepper; process until smooth. Set aside. Pour oil in a large nonstick skillet; place of medium heat until hot. Add potatoes and green onions; saute 10 minutes. Add broccoli and red pepper; saute an additional 4 minutes or until vegetables are crisp-tender. Place vegetable mixture in a 10-inch quiche dish that has been coated with cooking spray. Pour egg substitute mixture over vegetables. Bake at 350F for 50 minutes or until set. Let stand 10 minutes before slicing into wedges.
Caesar Salad
Caesar Salad
Ingredients:-
- 1/2 Head romaine lettuce
- 4 oz. Parmesan cheese
- DRESSING: 1 Tsp. Grated lemon zest
- 3 Tbs. Lemon juice; fresh
- 2 cl Garlic; minced
- 2/3 c. Extra virgin olive oil
- 1 Tsp. Coarsely ground black pepper
- 1/2 Tsp. Salt
- 1 Tsp. White wine vinegar; optional.
Directions:0
Wash and dry lettuce. Tear into bite-sized pieces. For dressing, combine the lemon zest, juice, garlic, and vinegar (if desired), salt and pepper in blender and mix. With blender on, slowly add olive oil, continuing to mix until well blended. Immediately before serving, pour dressing over lettuce. Add grated Parmesan cheese and mix well. From: The New Basics Cookbook” by Julee Rosso and Sheila Lukins.
Brie Quiche
Brie Quiche
Ingredients:-
- 1 Pie crust
- 4 Tbs. Butter
- 3 slices Ham
- 8 Onions, green
- 1 c. Cheese, Brie
- 1 c. Cheese, Parmesan, grated
- 4 Eggs
- 2 c. Cream, heavy
- 1/4 Tsp. Nutmeg, ground.
Directions:-
Preheat oven to 400. Cover pie crust with foil and bake for 10 minutes, then remove foil and bake 5 minutes more. Remove pie crust and reduce heat to 325. Julienne ham. Chop all of green onions. In skillet, saute ham until browned. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie shell. Spread Brie over ham mixture and sprinkle with Parmesan. Combine eggs, cream, and nutmeg, and pour over cheese. Bake for 30 minutes or until set. Let cool slightly, then cut into wedges and serve.
Caesar Salad Dressing Mix
Caesar Salad Dressing Mix
Ingredients:-
- 1 1/2 Tsp. Grated Lemon Peel
- 1/8 Tsp. Instant Minced Garlic
- 1/2 Tsp. Pepper
- 1 Tsp. Oregano
- 2 Tbs. Graded Parmesan Cheese.
Directions:-
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) CAESAR SALAD DRESSING: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.
Buffalo Wings and Blue Cheese Dressing
Buffalo Wings and Blue Cheese Dressing
Ingredients:-
- 3 c. Vegetable oil
- 18 Chicken wings
- 6 Tbs. Melted butter
- 1/4 c. Tabasco sauce
- 3 Celery stalks
- 1/4 lb. Blue cheese or Gorgonzola
- 1/2 c. Mayonnaise
- 1/2 c. Sour cream or yogurt
- 1/4 Tsp. Black pepper
- 1 Tbs. Lemon juice
- 1 Tbs. White wine vinegar.
Directions:-
For the chicken wings, discard tips and heat the oil to a temperature of 375F in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels. Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a time, being careful not to crowd the pot. Fry for 10 to 12 minutes, or until golden brown. Drain in a single layer on paper towels, and repeat until all wings are fried. As the wings are fried, roll them in the butter mixture. Keep the wings warm in a 200F oven in a single layer. While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a small mixing bowl. Break up the cheese with a fork, but do not beat until smooth. To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks. Makes 36 pieces. The dressing can be prepared up to two days in advance and refrigerated.
Baked Cabbage
Baked Cabbage
Ingredients:-
- 1 Head cabbage; quarter
- 1 Onion; chopped
- Fresh dill
- 1/3 c. Vegetable broth
- 1 Apple; peel, chop
- 1/3 c. White wine; optional
- 3 Tbs. Fresh parsley; chopped
- 1/4 c. Non-fat mozzarella; shredded.
Directions:-
Put cabbage in casserole. Top with onion, apples, cheese and parsley. Put broth in bottom. Cover with foil and bake 350 until cabbage is tender.
Anytime Broccoli Cheese Sauce
Anytime Broccoli Cheese Sauce
Ingredients:-
- 1 can (10 1/4 oz) Campbell’s NEW Broccoli Cheese Soup
- 1/3 c. Milk.
Directions:-
Combine soup and milk. CONVENTIONAL STOVE: Over medium heat, heat until hot and bubbling, stirring often. MICROWAVE OVEN: Microwave, uncovered, on HIGH for 5 minutes or until hot and bubbling, stirring halfway through heating. Serve over vegetables such as broccoli, cauliflower and carrots. Makes 1 1/2 cups.
French Onion Soup
French Onion Soup
Ingredients:-
- 8 c. Sliced Spanish Onions
- 7 x Beef OXO Cubes
- 3 x Chicken OXO Cubes
- 2 c. Garlic, chopped
- 2 Tbs. Worcestershire Sauce
- 2/3 c. Napoleon VSOP Brandy
- 1/2 c. Butter
- 10 c. Boiling Water
- Oregano
- Thyme
- Parsley
- Cayenne Pepper
- Mozzarella Cheese, grated Swiss Cheese, grated Croutons.
Directions:-
Melt butter and onions in a large pot. Stir until soft (but not brown). Dissolve OXO cubes in 1 cup boiling water. Add this to pot along with remaining boiling water. Do not add cubes directly to pot until they are dissolved. Add garlic cloves, Worcestershire sauce, brandy. Add spices to taste. Quite a few dashes of each. Stir until mixed in. Simmer on low (2-3) heat on stove for 1 1/2 hours. Fill French onion soup bowl 2/3 full of soup. Add covering of croutons. Add covering of grated cheeses. Be generous with the cheese! Bake at 350 F until the cheese is bubbling and slightly brown. The remaining soup can be stored in the fridge for weeks, and simply baked as needed. From the kitchen of Peggy and Bruce Travers, Cyberealm, BBS. Watertown, NY 315-786-1120.
Campbell Soup- French Onion Soup
Campbell Soup- French Onion Soup
Ingredients:-
- 1 can Condensed onion soup
- 1 can Water
- 3 Thin slices French bread
- 3/4 c. Grated Swiss cheese.
Directions:-
In saucepan, combine soup and water; heat. In individual serving bowls, place a slice of French bread, top with cheese. Pour in hot soup. Broil until cheese is melted and golden brown.
Chocolate Cheesecake
Chocolate Cheesecake
Ingredients:-
- 16 ounces cream cheese, 2 packages, softened
- 1/2 cup sugar
- 1/2 Tsp. vanilla
- 2 large eggs
- 4 ounces semi-sweet chocolate chips
- 1 prepared Graham cracker crust.
Directions:-
Directions: * You can substitute light cream cheese.
Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust.
(you may sprinkle 1/4 cup mini semi-sweet chocolate chips on top if you desire)
Bake at 350F for 40 min, or until center is almost set. Cool.
For best results refrigerate for 3 hours.
