Recipes

"TRASH BAG" TACO SALAD

Servings: 45 servings

Ingredients:

3 pound Ground beef
3 each Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 cub Shredded cheddar cheese
3 cub Chopped tomatoes
2 cub Chopped onion
3 can Chopped or sliced ripeolives, drained (4-¼ oz each)
2 can Ranch or chili beans, drained
1 large Bag corn chips
1 Bottle (16 ox.) Catalina salad dressing
1 Jar (12-oz) salsa

Preparation:

Brown beef, drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.

* TURKEY ENCHILADAS

Servings: 4 servings

Ingredients:

3 cub Cooked turkey, shredded
2 cub Sour cream
2 cub Shredded cheddar cheese
1 teaspoon Salt
12 10" corn or flour tortillas
1/3 cub Corn oil
SAUCE FOR TURKEY
2 can 4 oz green chilli peppers
1 large Garlic, minced
2 tablespoon Salad or olive oil
2 cub Chopped onions
1 teaspoon Salt
½ teaspoon Oregano
½ cub Water
1 ½ pound Stewed tomatoes

Preparation:

Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll.
Arrange side-by-side with seam side down in shallow pan.

TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.
Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered until thick, about ½ hour.

Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.
Let set 5-10 minutes before serving.

Note: Excellent.

0RANGE FRUIT SALAD *BTMF00B*

Servings: 12 servings

Ingredients:

2 cub Boiling water-divided
1 package (3 oz)lemon jello
2 cub Ice cubes, divided
1 package (3 0z)orange jello
1 can (20 0z)crush pineapple *
2 cub Min. marshmallows
3 Lrg bananas sliced
½ cub Fine shredded cheddar cheese

COOKED SALAD DRESSING:
1 cub Reserved pineapple juice
½ cub Sugar
Egg,beaten
1 tablespoon Oleo
1 cub Whipping cream
2 tablespoon Cornstarch

MONA IN MI 2:56 PM ET:

Preparation:

*liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple.
Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constsntly until thick. Cover & refrigerate overnight. Next day, arrange bananas with whipped cream over jello.
Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese. Enjoy! 5/4

7-LAYER TACO DIP

Servings: 6 servings

Ingredients:

1 can Jalapeno bean dip
2 Ripe avocados, mashed withlemon
8 ounce Sour cream with tacoseasoning
1 cub Each shredded jack andcheddar cheese
3 Tomatoes, chopped fine
1 bunch Green onion tops
1 can Chopped black olives

Preparation:

Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Food & Wine RT [*] Category 2, Topic 2 Message 203 Sun Jan 31, 1993 M.CARMAIN1 [Melinda] at 03:10 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

ACAPULCO CHICKEN ENCHILADA

Servings: 3 servings

Ingredients:

3 cub Chicken; cooked, shredded
½ cub Scallions; w/green; minced
½ cub Almonds; chopped, blanched
½ teaspoon Salt
3 cub Enchilada Chili Sauce; *
8 Fresh corn tortillas
¾ cub Sour cream
½ cub Shredded Cheddar cheese
½ cub Sliced ripe olives

FOR GARNISH:
Sour cream and scallions

ENCHILADA SAUCE:
2 tablespoon Vegetable oil
2/3 cub Onion; chopped
¼ cub Green bell pepper; chopped
1 Garlic clove; minced
1 cub Tomato paste
1 cub Water
1 teaspoon Chili powder; (or more)
1 teaspoon Salt
½ teaspoon Dried oregano

Preparation:

In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
Saute until vegs. are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
Dip a tortilla in hot sauce until partially saturated. Then place tortilla in cass. dish; fill with ⅛ of chicken mixture, and top w/1 T sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top.
Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC

ACAPULCO RICE

Servings: 4 servings

Ingredients:

16 ounce Tomato Sauce
½ cub Water
3 teaspoon Chili Powder
1 ½ cub Minute Rice
½ cub Crushed Tortilla Chips
½ cub Shredded Cheddar Cheese

Preparation:

Combine tomato sauce, water and chili powder in a medium sized saucepan.
Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. From: Syd's Cookbook.

ALL-AMERICAN HOT DISH

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
8 ounce Whole Kernel Corn, 1 Cn
8 ounce Tomato Sauce; 1 Cn
¼ cub Ripe Olives; Pitted, Halved
4 ounce Noodles; Uncooked, Abt 2 C
2 cub Water
1 teaspoon Oregano Leaves
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar Cheese; Shredded

Preparation:

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.

ANDIE'S BRUNCH

Servings: 8 servings

Ingredients:

6 Eggs
16 slice Bread
1 ½ cub Shredded cheddar cheese
10 slice Ham
3 cub Milk
½ teaspoon Dry mustard
½ teaspoon Salt
½ cub Butter
1 cub Cornflakes

Preparation:

"Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x 10 pan which is 2" deep.Cover the bread with the sharp cheese and ham slices. Top this with the remaining 8 slices of bread. Mix the eggs, milk, mustard, and salt together. Pour over the casserole and refrigerate overnight. The next morning, combine ½ cup butter and the cornflakes, and put on top of the casserole. Bake for 1 hour at 350F.

APPETIZER CHEESE BALL

Servings: 12 servings

Ingredients:

8 ounce Cream Cheese; Room Temp.
4 ounce Blue Cheese, Crumbled
4 ounce Cheddar Cheese; Shredded
2 teaspoon Mustard; Dijon-style
1 teaspoon Worcestershire Sauce
⅛ teaspoon Garlic Powder
¼ teaspoon Salt
½ cub Pecans; Finely Chopped
2/3 cub Currants
¾ cub Parsley; Chopped

DIPPERS:
1 Assorted Crackers
1 Apple Wedges

Preparation:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

APPLE CHEDDAR PIE

Servings: 8 servings

Ingredients:

2 1/3 cub All-purpose flour
½ cub Enriched Corn Meal (Aunt Jemima or Quaker)
1 teaspoon Salt (optional)
1/3 cub Margarine or butter; plus...
2 tablespoon Margarine or butter
1/3 cub Vegetable shortening
6 ounce Shredded cheddar cheese
½ cub Ice water
8 cub Peeled, sliced apples (about 8 medium apples)
2/3 cub Sugar
¾ teaspoon Cinnamon

Preparation:

Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x ¾-inch strips.*

Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine.
Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.

*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.

NUTRITIONAL ANALYSIS per serving:
* calories 551
* carbohydrates 67 g
* protein 10 g
* fat 27 g
* calcium 170 mg
* sodium 260 mg
* cholesterol 20 mg
* dietary fiber 3 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

APPLE CHEESE BREAD

Servings: 8 servings

Ingredients:

½ cub Butter or margarine
2/3 cub Sugar
2 Eggs
1 Apple, peeled and chopped
½ cub Grated sharp Cheddar cheese
1/3 cub Chopped Walnuts
2 cub Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt

Preparation:

Preheat oven to 350 deg F.
Cream butter and sugar, beating until light. Beat in eggs, one at a time.
Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour.
Cool 10 minutes before serving.

APPLE PHYLLO KISSES

Servings: 1 servings

Ingredients:

1 cub Finely chopped cookg apples
1 teaspoon Lemon juice
¼ cub Grated cheddar cheese
1 tablespoon Minced fresh chives
4 Phyllo dough sheets
1 ½ tablespoon Melted butter

06/07 05:03 PM DON FIFIELD:

Preparation:

In a small bowl, combine apples, lemon juice, cheddar cheese, and chives. Set aside. Preheat oven to 375' F. Cut each sheet of phyllo in half lengthwise and into fourths crosswise, forming 32 6 x 4-inch squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush lightly with melted butter. Repeat with 2 more squares of phyllo.
Place 2 tablespoons of filling in center. Bring up opposite corners of square and pinch to form a "kiss". Repeat with remaining phyllo.
(You should have 8 filled pastries) Transfer to lightly buttered baking sheet. Bake for 15 to 20 minutes, or until golden brown.
Serve warm.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 5:27 PM

TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES

APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST

Servings: 8 servings

Ingredients:

FILLING:
1 ½ cub Sugar
¼ cub Cornstarch
2/3 cub Apple juice
2/3 cub Port
2 tablespoon Butter or margarine
1 Lemon (Grated peel only)
8 medium Cooking apples; peeled and sliced

CHEDDAR CHEESE CRUST:
2 cub Sifted flour
1 teaspoon Salt
2/3 cub Shortening
¾ cub Shredded sharp cheddar
5 tablespoon Cold water (or more)

Preparation:

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 (½-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve warm.

ARMADILLO EGGS

Servings: 15 servings

Ingredients:

½ pound Monterey Jack Cheese
½ pound Sharp cheddar cheese
½ pound Hot pork sausage*
1 ½ cub Bisquick mix
1 Egg
1 package Pork flavor Shake 'n Bake
20 Whole jalapeno peppers**

Preparation:

*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but success reported when using
bottled or canned

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Posted by Sandra Stone

ARTICHOKE APPETIZER

Servings: 12 servings

Ingredients:

Jane harris DRKD50A
4 Eggs; beaten
½ pound Cheddar cheese; grated
12 ounce Jars marinated artichokes;cut up
Salt & pepper to taste
Dash of tabasco
3 Green onions; chopped fine
6 Soda crackers; crushed
1 Clove garlic; crushed

Preparation:

Saute' onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8" pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success at a party Christmas Eve. Hope you like it. Let me know. Happy New Year to you!

ARTICHOKE SQUARES #2

Servings: 1 servings

Ingredients:

1 large Onion
1 Garlic clove, minced
4 Eggs (beaten)
¼ cub Bread crumbs
2 Jars of artichoke hearts,
Chopped (not liquid)
1 ½ teaspoon Oregano
Salt, pepper to taste
dash Tabasco
2 cub Shredded cheddar cheese

Preparation:

Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.

ASPARAGUS CASSEROLE

Servings: 4 servings

Ingredients:

2 cub Asparagus, fresh, 2" lengths
1 can Cream of mushroom soup
4 ounce Mushrooms, sliced
2 cub Cheddar cheese, grated
1 can French fried onion ring, 3oz

Preparation:

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

ASPARAGUS-CHEESE CASSEROLE

Servings: 6 servings

Ingredients:

4 tablespoon Unsalted butter
1 teaspoon Unsalted butter
3 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon Ground mace
1 cub Milk
½ cub Whipping cream
10 ½ ounce Frozen asparagus spearscooked according to the package directions and drained well.
2 large Eggs, hard-cooked peeled & coarsely chopped
¾ cub Grated sharp Cheddar cheese
½ cub Minced blanched almonds
1 cub Soft white bread crumbs
¼ cub Freshly grated Parmesan

Preparation:

PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside.
Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

AUTUMN RAREBIT SOUP

Servings: 1 servings

Ingredients:

5 cub Pumpkin; or squash, cooked
2 ½ cub Chicken stock
1 ½ cub Light beer
2 tablespoon Butter
1 Onion;large, chopped
3 Garlic cloves;crushed
1 cub Cheddar cheese;old, shredded
¼ cub Pumpkin seedsSalt and pepper

Preparation:

Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.

SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan

BACKYARD'S JALAPENO CHEESE GRITS

Servings: 8 servings

Ingredients:

2 quart Water
12 ounce Quick grits
½ pound Butter
2 Jalapenos, diced, remove seeds for sissies.
1 medium Red bell pepper, diced
1 medium Poblano pepper, diced
1 medium Onion, diced
½ pound Cheddar cheese, grated
½ pound Monteray Jack, grated
4 Eggs, beaten
Salt, to taste

Preparation:

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium
high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to
grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart
casserole and refrigerate until ready to cook. Bake in a preheated 350 degree
oven for 25 minutes, or until set. Serve immediately.

BACON CHEESE MUFFINS

Servings: 1 servings

Ingredients:

½ pound Bacon
Veg oil
1 Egg, beaten
¾ cub Milk
1 ¾ cub All-purpose flour
¼ cub Sugar
½ cub Crunchy, nugget cereal
1 cub Hredded cheddar cheese C

Preparation:

Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups ¾ full. Bake at 400 for 15-20 min. Makes 12.

BACON POTATO PIE

Servings: 4 servings

Ingredients:

1 pound Bacon, thick-slicedand lean
1 Onion
1 pound Baking potatoes
½ pound Cheddar cheese
8 Eggs

Preparation:

Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry.

Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl. Add all the other ingredients and stir.
Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.

NOTES:

* A brunch casserole with potatoes, eggs, bacon and cheese -- This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the _Contra Costa (California) Times_ newspaper, called "Tastes of the Times." Yield: Serves 4-6.

* It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop.

* You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it.

: Difficulty: moderate (tedious).
: Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.

: Vicki O'Day
: Hewlett Packard Laboratories
: oday@hplabs.hp.com

: Copyright (C) 1986 USENET Community Trust

BACON-TOPPED CHEESE SOUP

Servings: 9 cups

Ingredients:

6 slice Bacon; chopped
½ cub Celery; finely chopped
½ cub Carrot; finely chopped
½ cub Onion; finely chopped
½ cub Green pepper; finely chopped
1/3 cub All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Half-and-half
1 cub Milk
1 can Clear chicken broth; 14 oz
2 cub Cheddar cheese; shredded

Preparation:

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals.
Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

BACON-WRAPPED LITTLE LOAVES

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
1 cub Cheddar Cheese;Shredded,4 Oz
1 each Egg; Lg
¼ cub Bread Crumbs; Dry
¼ cub Onion; Chopped, 1 Sm
¼ cub Lemon Juice
¼ cub Green Bell Pepper; Chopped
½ cub Water
½ teaspoon Beef Bouillon; Instant
1 teaspoon Salt
6 each ThinSlicesofBacon,Cut In ½

Preparation:

Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.

BAKED BRUSSELS SPROUTS AU GRATIN #2

Servings: 6 servings

Ingredients:

1 quart Brussels sprouts
2 tablespoon Butter
½ cub Green onions, chpd
1 tablespoon Flour
½ slice Bacon
1 ½ teaspoon Garlic, chpd
1 ½ teaspoon Parsley, chpd
1 cub Water, reserved from cooking
½ teaspoon Salt
⅛ Pepper
½ cub Cheddar cheese, grated
2 ½ tablespoon Bread crumbs

Preparation:

Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 mins or until tender. Drain and reserve 1 c hot liquid. Melt butter in sm skillet.
Add green onions and saute 3 mins. Stir in flour and cook until flour is dissolved, 3 mins. Add bacon, garlic and parsley. Cook 3 mins more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top wih grated cheese then breadcrumbs.
Bake 30 mins or until top is browned.

BAKED CHEDDAR OLIVES

Servings: 24 servings

Ingredients:

1 cub Cheddar cheese, grated
2 tablespoon Unsalted butter, softened
½ cub Flour
⅛ teaspoon Cayenne pepper
24 Pimiento-stuffed olives (a 3oz. jar)

Preparation:

Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives.

BAKED CHEDDAR TOAST

Servings: 6 servings

Ingredients:

1 cub Heavy or whipping cream
1 cub Cheddar cheese; md, shredded
½ teaspoon Nutmeg
¼ teaspoon White pepper
4 each Eggs; lg, well beaten
12 each Bread slices; white

Preparation:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place ½-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

BAKED CHICKEN SALAD (OSTER KITCHEN CENTER COOK

Servings: 4 servings

Ingredients:

2 cub Chicken -cooked, diced
½ cub Mayonnaise
1 ½ cub Celery - diced
1 Lemon slice - peeled
½ cub Almonds - blanched
½ Onion - small
4 cub Potato chips - whole
1 cub Cheddar cheese cubes

Preparation:

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth.
Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes.
A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

BAKED CHICKEN SALAD (OSTER KITCHEN CENTER COOKBOOK)

Servings: 4 servings

Ingredients:

2 cub Chicken -cooked, diced
½ cub Mayonnaise
1 ½ cub Celery - diced
1 Lemon slice - peeled
½ cub Almonds - blanched
½ Onion - small
4 cub Potato chips - whole
1 cub Cheddar cheese cubes

Preparation:

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes.
A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

BAKED CHICKEN SALAD FROM OSTER KITCHEN CENTER

Servings: 4 servings

Ingredients:

2 cub Chicken -cooked, diced
1 ½ cub Celery - diced
½ cub Almonds - blanched
4 cub Potato chips - whole
½ cub Mayonnaise
1 Lemon slice - peeled
½ Onion - small
1 cub Cheddar cheese cubes

Preparation:

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes.

A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

BAKED CHILE RELLENO ALA WEIGHT WATCHERS

Servings: 1 servings

Ingredients:

1 large Egg, separated
1 large Egg white
dash Salt
1 Canned whole small greenchili, drained
¾ ounce Shredded cheddar cheese
Hot or medium salsa (opt)

Preparation:

1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside.

2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff.

3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer.

4. Bake until golden brown and center is set; 15-20 minutes. Serve with salsa if desired.

Source: Weight Watchers Magazine, Feb. 1993

Each serving provides: 2 proteins, ½ vegetable, 20 optional cal. Per serving: 188 cal.

BAKED EGGPLANT

Servings: 1 servings

Ingredients:

1 slice Eggplant;
1 slice Onion;
1 ounce Cheddar cheese; shredded
2 tablespoon Condensed tomato soup;
1 teaspoon Dry bread crumbs;
¼ teaspoon Thyme;
¼ teaspoon Salt;
dash Pepper;

Preparation:

Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes.
Microwave: Uncover. Cook on high for 5 minutes. Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 161

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

BAKED EGGS

Servings: 8 servings

Ingredients:

6 Bread slices, cut in cubes
2 cub Grated mild cheddar cheese
1 cub Cooked, cubed ham
¼ cub Chopped green bell pepper
½ cub Finely chopped onion
6 Eggs
3 cub Milk

Preparation:

Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x2 inch baking dish treated with nonstick spray. Whisk eggs and milk, and pour over top. Cover dish with foil and freeze.

To prepare for serving, thaw dish, and bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.

From: Once a Month Cooking by Mimi Wilson & Mary Beth Lagerborg

BAKED LASAGNA

Servings: 6 servings

Ingredients:

1 Onion, minced
1 Clove garlic menced
1 pound Ground beef
2 teaspoon Shortening
1 medium Can whole tomatoes
1 can Tomato sauce
1 teaspoon Oregano
¼ teaspoon Pepper
½ pound Lasagna noodles
2 ½ quart Boiling water
½ pound Sliced Mozzarella cheese
1 cub Cream cottage cheese
½ cub Cheddar cheese

Preparation:

Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain.
Put 1/3 meat mixture in baking dish. Add layer of noodles, add ½ cottage cheese, 1/3 Mozzarella, and ½ Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese.

BAKED MACARONI AND CHEESE

Servings: 2 servings

Ingredients:

2 teaspoon Margarine, divided
½ cub Chopped onion
1 ½ cub Cooked macaroni
3 ounce Cheddar cheese, shredded
¾ cub Evaporated skim milk
1 large Egg
¼ teaspoon Salt
Dash red pepper
¼ teaspoon Paprika

Preparation:

Preheat oven to 350 degrees F. In small nonstick skillet heat 1 tsp margarine until bubbly and hot. Add onion and saute until translucent. (Do not brown). In bottom of 1-qt casserole spread ¾ cup of macaroni. Top with 1- ½ oz cheese, then half the sauteed onion. Repeat layers. In small bowl combine milk, egg, salt, and pepper, mixing well. Pour over macaroni mixture and sprinkle with paprika. Dot with remaining margarine and bake until set, 20-25 minutes. Do not overcook.

Each serving provides: 2 proteins, 1-½ bread, ½ vegetable, 1 fat, ¾ milk. Per serving: 456 cal, 25 g pro, 21 g fat, 40 g carbohydrate, 727 mg sodium, 185 mg cholesterol.

BAKED POTATO SOUP

Servings: 1 servings

Ingredients:

4 large Potatoes
2/3 cub Butter
2/3 cub Flour
1 ½ quart Milk
Salt and Pepper
4 Green onions
1 cub Sour cream
2 cub Crisp-cooked baconcrumbled
5 ounce Grated cheddar cheese

Preparation:

Heat oven to 350 degrees and bake the potatoes until for 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 it is all melted in.
Serve with crusty French Bread and fresh butter.

BAKED POTATOES, FARMER STYLE

Servings: 1 servings

Ingredients:

6 large Idaho Potatoes (about 3lb)
2 tablespoon Butter or margarine
3 tablespoon Salad oil
1 ¼ cub Onion, finely chopped
1 ¼ cub Green pepper, finelychopped
½ cub Milk
¼ cub Butter or margarine
1 ½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika
1 ½ cub Grated Cheddar cheese (6oz)
1 Preheat oven to 425øF.

Preparation:

2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork. 4. Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork. 5. In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk. 6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly. 7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 servings Recipe From: McCall's, April 1982 Joan Johnson

Converted by MMCONV vers. 1.20

BAKED RICE WITH GREEN CHILES

Servings: 8 servings

Ingredients:

3 cub Rice; Cooked
1 cub Dairy Sour Cream
½ cub MontereyJack Cheese;Shredded
½ cub Cheddar Cheese; Shredded
Red Chiles; Ground, To Tast
8 ounce Green Chiles; Chopped, *

Preparation:

* Use 2 4-oz cans of chopped green chiles which have been drained.
~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

BAKED SPAGHETTI

Servings: 10 servings

Ingredients:

1 pound Spaghetti
1 tablespoon Salt
1 medium Onion; chopped
4 tablespoon Cooking oil
15 ounce Tomato sauce
16 ounce Tomatoes; chopped
Salt; to taste
Pepper; to taste
9 ounce Cheddar cheese
¼ cub Seasoned breadcrumbs

Preparation:

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.

Grease large glass baking dish with oleo. Place ½ spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top.
Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes.

Makes 10 servings

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

BAKED STUFFED PEPPERS

Servings: 4 servings

Ingredients:

½ cub Long-grain brown rice
1 Salt
4 Large sweet peppers, *
3 tablespoon Butter or margarine
1 Medium onion, chopped
½ cub Finely diced celery
½ cub Sunflower seeds
¼ cub Minced parsley
2 each Eggs, slightly beaten
¼ teaspoon Dried oregano leaves,crumble
¼ cub 4 oz. chopped green chiles
1 Black pepper
½ cub Shred. sharp Cheddar cheese

Preparation:

* Red or green peppers.
Cook rice in 1-½ cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-½ quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
From: My Great Recipes

BARBECUED BEEF ROLL

Servings: 6 servings

Ingredients:

1 each Full Cut Round Steak *
¾ cub Catsup
1/3 cub Chil Sauce
¼ cub Brown Sugar
¼ cub Wine Vinegar
2 tablespoon Steak Sauce
½ teaspoon Cumin
½ teaspoon Chili Powder
1 teaspoon Meat Tenderizer
½ teaspoon Salt
½ teaspoon Pepper
¾ cub Shredded Cheddar Cheese
¼ cub Whole Kernal Corn
¼ cub Chopped Green Pepper
¼ cub Chopped Pitted Ripe Olives
½ cub Unbleached All-purpose Flour
3 tablespoon Cooking Oil
¼ cub Water
¼ cub Shredded Cheddar Cheese
2 tablespoon Sliced Pitted Ripe Olives
3 each Tomato Roses
1 Green Pepper Slices

Preparation:

* Steak shoud be cut ½ to ¾-inch thick and weigh approximately 2 to 2 ½ lbs.
~------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with ½ cup barbecue sauce.
Sprinkle with ¾ c shredded Cheddar cheese, corn, green pepper and ¼ cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 ½ hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with ¼ cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect.
Serve remaining barbedcue sauce with beef roll.
NOTE:
Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses.

BARBECUED CORNED BEEF & CHEESE BREAD

Servings: 15 servings

Ingredients:

-Barb Day GWHP32A
1 package Yeast
¼ teaspoon Sugar
2 ¾ cub Better for Bread flour
2 tablespoon Gluten
1 teaspoon Salt
⅛ teaspoon Baking soda
1 cub Sharp cheddar cheese;shredde
½ cub Canned corned beef;chopped
½ cub Barbecue sauce;bottled
¾ cub Very warm water
1/3 cub Canned corned beef;chopped
¼ teaspoon Ginger

Preparation:

Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the pan in the order listed. Select white bread and push "Start." Add the chopped corned beef at the "beep," 88 minutes into the cycle. (33 min. with DAK Turbo II) This bread should be stored in the refrigerator or freezer. This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day

BARB'S MEATLOAF WITH CHEESE

Servings: 8 servings

Ingredients:

1 pound Ground beef
½ tablespoon Pepper
¾ cub Cheddar cheese; cubed
½ tablespoon Celery seed
½ Onion; chopped
¼ tablespoon Paprika
½ Bell pepper; chopped
½ cub Milk
1 Egg; beaten
½ cub Bread crumbs; dry
1 tablespoon Salt

Preparation:

OVEN TEMP: 350 DEGREES MIX ALL INGREDIENTS TOGETHER. PLACE IN LOAF PAN.
BAKE FOR 1 HOUR 15 MIN. *I LIKE TO FORM THIS IN A BALL AND PLACE IT ON A RACK TO COOK, SO THAT MOST OF THE FAT DRIPS AWAY FROM THE MEAT. THIS MEAT LOAF MAKES GREAT SANDWICHES AND IS FLAVORFUL WHEN COLD.

BARLEY STUFFED PEPPERS

Servings: 4 servings

Ingredients:

4 medium Pepper green
1 cub Onion chopped
1 tablespoon Garlic clove minced
¼ teaspoon Thyme, ground
1 cub Barley, dry
8 ounce Tomato Sauce, canned
1 ounce Cheddar Cheese

Preparation:

cut top and stem off the peppers. clean out seeds and inside ribs. chop onion into course cubes. cook the barley per box instructions. pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). stir fry the onions, garlic, and spices over medium heat for about 7 minutes. grate the cheddar cheese. stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. Place peppers in an 8 inch glass pie dish. fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes

BATTER UP BEEF PIE

Servings: 6 servings

Ingredients:

2 cub Cooked beef, cut into ½"
Pieces
½ cub Chopped onion, saluted in
Butter
1 cub Cooked carrots, cut in
Chunks
1 cub Cooked potatoes, cut in
Chunks
1 cub Beef gravy
¼ cub Butter
1 ½ cub Flour
1 cub Grated Cheddar cheese
1 tablespoon Dried minced onion
1 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Salt
1 ½ cub Milk

Preparation:

Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8" square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve.

BEAN BURRITOS

Servings: 4 servings

Ingredients:

1 can (16 Oz.) Light Red Kidney
Beans Drained
1 teaspoon Vegetable Oil
½ cub Chopped Onion
½ cub Diced Red OR Green Pepper
1 cl Garlic Minced
¾ teaspoon Ground Cumin
½ teaspoon Ground Coriander
⅛ teaspoon White Pepper
½ cub Frozen Whole Kernel Corn,
Thawed & Drained
4 (8 Inch) Flour Tortillas
¾ cub (3 Oz.) Shredded
Cheddar Cheese
1 cub Commercial Medium Salsa

Preparation:

Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And ¼ C. Salsa. Fat 12.1, Chol. 22)

BEAN VEGETABLE MEDLEY

Servings: 4 servings

Ingredients:

3 tablespoon Vegetable oil
1 Large onion, diced
2 Stalks celery, sliced
1 Med. green pepper, *
2 Med. tomatoes, diced
2 cub Red kidney beans, drained **
1 package Frozen baby lima beans,10 oz
1 cub Quick cooking barley
2/3 cub Chopped parsley
1 ½ teaspoon Salt
1 teaspoon Dried basil leaves
¼ teaspoon Ground black pepper
3 cub Boiling water
2 tablespoon Grated Cheddar cheese

Preparation:

Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
* Green pepper cut into strips.
** 15-½ oz. cans each.
Heat oil in a large skillet. Add onion, celery, and green pepper.
Cook slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover.
Bake at 350 degrees F for 1-½ hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.
Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
From: My Great Recipes

BEEF & CORN PIE

Servings: 6 servings

Ingredients:

1 pound Ground beef
½ cub Chopped onion
8 ¾ ounce Can whole kernel corn,
Drained
8 ounce Tomato sauce
½ cub Chopped bell pepper
1 teaspoon Dried basil leaves
½ teaspoon Dried oregano leaves
½ teaspoon Salt
¼ teaspoon Red pepper sauce

CORNMEAL CRUST:
1 cub Flour
¼ cub Yellow cornmeal
¼ teaspoon Salt
1/3 cub Butter, softened
4 tablespoon Water

TOPPING:
½ cub Shredded Cheddar cheese

Preparation:

Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough.
Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

BEEF AND CABBAGE JOES II

Servings: 5 servings

Ingredients:

1 pound Ground Beef
½ cub Onion; Chopped, 1 Md.
3 Celery stalks Sliced
1 cub Cabbage; Shredded
1/3 cub Green Pepper; Chopped
½ cub Catsup
¼ cub Water
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Worchester sauce
2 tablespoon Cooking oil with
Hot pepper sauce.
1 tablespoon Hot pepper sauce
1 teaspoon Dry Mustard
¼ cub Salsa
1 teaspoon Cornstarch
5 Hamburger Buns; *
¾ cub Grated Cheddar cheese
½ cub Sour cream

Preparation:

*Optional: Chopped chives or green onion tops for garnish.
Cook and stir the meat until browned. Drain off the excess fat. Add Worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. Set aside in serving dish.
Add 1 Tb of cooking oil with hot pepper sauce to frypan.
Cook onion, celery, green pepper and cabbage in frying pan until the vegetables are cooked. Cook covered over medium heat for 5-10 minutes.
Reduce the heat and return the meat to the frypan with the vegetables.
Stir to mix veggies and meat together.
Add water, catsup and salsa, stir and simmer covered at low temp for 10 minutes.
Mix cornstarch with about 3 Tb of water, stir and add into the mixture.
Stir until liquid begins to thicken.
Split buns in half and toast. Place both halves onto plate and spoon mixture over both halves.
Put some grated cheese over the top and top it off with a large dollop of sour cream.
Garnish with some cut chives or some chopped green onion tops on top of the sour cream.

BEEF AND CHEESE LOG

Servings: 1 10" log

Ingredients:

1 tablespoon Salad dressing (mayonnaise)
3 ounce Cream cheese; softened
4 ounce Natural sharp Cheddar cheese finely shredded
3 ounce Chopped pressed beef finely chopped
½ cub Pecans; finely chopped

Preparation:

Mix salad dressing with softened cream cheese. Add Cheddar cheese and beef. Mix well. Shape into a 10-inch log. Roll in pecans. Wrap in waxed paper. Chill. Serve sliced with assorted crisp crackers.

Makes 40 ¼-inch slices

Calories per ¼-inch slice without crackers: About 35

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

BEEF AND CHEESE PIE

Servings: 8 servings

Ingredients:

1 ¼ pound Ground beef
1/3 tablespoon Cinnamon
¼ each Chopped green bell pepper
1 can 8 oz. tomato sauce and mushr
1 can 8 oz. cut green beans
¼ teaspoon Garlic salt
1 can 8 oz. crescent rolls
1 each Egg,slightly beaten
2 cub Shredded Cheddar cheese

Preparation:

Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6.

BEEF BURRITOS

Servings: 8 servings

Ingredients:

2 cub Beef; Cooked, Shredded
1 cub Refried Beans; Below
8 Flour Tortillas; *
2 cub Lettuce; Shredded
2 cub Tomatoes; Chopped, 2 Medium
1 cub Cheddar Cheese; Shredded

REFRIED BEANS:
½ cub Lard Or Vegetable Oil
2 cub Pinto Beans; Cooked
2 tablespoon Chile Powder
1 tablespoon Cumin; Ground
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

* Tortillas should be 10-inches in Diameter and warmed.
~------------------------------------------------------------------------- Heat beef and refried beans separately. Place about ¼ cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef.
Top with ¼ cup of the lettuce and about 2 T each of tomatoes and cheese.
Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

BEEF EATER PIE

Servings: 1 servings

Ingredients:

1 package Onion & garlic croutons 6 oz
½ cub Hot water
1 Egg
1 pound Ground beef
1 cub Cheddar cheese, shredded
¼ cub Barbq sauce
1 Egg
1 teaspoon Onion, minced
1 cub Croutons
6 Thick tomato slices
½ cub Cheddar cheese, shredded

Preparation:

From a 6 ounce package of onion and garlic croutons, set aside 1 cup. In a small bowl, add hot water and 1 egg to remainder of package. Stir to combine. Press crouton mixture into greased 9 inch pie pan. Combine ground beef, cheese, barbq sauce, egg, onion and croutons. Press into croutons crust. Place tomato slices on top and bake at 400 degrees for 25 to 30 minutes. Top with cheese and bake 2 minutes longer. Serve with a salad.
Randy Rigg

BEEF ENCHILADAS

Servings: 6 servings

Ingredients:

1 pound Ground beef, cooked
1 each Onion, minced
2 can Chili pepper, diced
1 each Clove garlic, minced
2 pint Tomato sauce
½ teaspoon Salt
1 each Egg, beaten
½ pound Cheddar cheese,grated
12 each Tortillas, soft
1 Olive oil
1 Red sauce
2 teaspoon Oil

Preparation:

Heat ½ inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.
In separate skillet heat 2 tbl oil* and saute' onion until tender.
Add chili peppers, garlic, tomato sauce, salt and pepper. Add ground beef. Simmer uncovered 10 minutes.
Dip tortillas in egg,fill with sauce mixture, roll and place in shallow greased baking dish. Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 deg for 15 minutes.
*Quanitiy for standard serving size.

BEEF STROGANOFF SANDWICH

Servings: 10 servings

Ingredients:

2 pound Ground beef
½ cub Chopped onion
1 teaspoon Salt
½ teaspoon Garlic powder
½ teaspoon Ground pepper
1 each Loaf french bread
2 cub Sour cream
2 each Tomatoes, seeded and diced
1 each Large green pepper, diced
3 cub Shredded cheddar cheese
Butter

Preparation:

In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheet. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 degrees F for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Lifted from Dec/JAn 94 Taste of Home magazine

BEEF TORTILLA CASSEROLE

Servings: 8 servings

Ingredients:

Basic Red Sauce
Southwest Guacamole
½ cub Vegetable Oil
10 Corn Tortillas *
1 pound Ground Beef
2 Anaheim Chiles **
½ cub Onion, Chopped
15 ounce Pinto Beans, Drained
8 ounce Cheddar Cheese, Shredded

GARNISHES:
Dairy Sour Cream

Preparation:

* Tortillas should be 6 to 7-inches in diameter and be cut into ** Chiles should be seeded and finely chopped.
~------------------------------------------------------------------------- Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, about 1 minute; drain. Cook and stir ground beef, chiles, and onion until beef is brown; drain. Heat oven to 350 degrees F. Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese. Bake until hot and bubbly, 25 to 30 minutes. Serve with Southwest Guacamole and Sour Cream.

BEEFY TORTILLA CASSEROLE

Servings: 4 servings

Ingredients:

1 ½ pound Ground beef
1 large Onion, chopped
4 Garlic cloves,chopped (or less)
1 Green bell pepper(capsicum), chopped
1 tablespoon Chili powder
1 teaspoon Cumin
3 Cilantro sprigs(up to 6)
1 cub Olives, chopped
1 pound Tomatoes
1 ¼ cub Enchilada sauce
8 Corn tortillas
½ pound Cheddar cheese,grated
½ pound Monterey jack cheese,grated
1 cub Corn chips, crushed

Preparation:

Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic and bell pepper; cook until soft.

Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.

Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees F. for 20 minutes or until heated through.
Cut into wedges.

NOTES:

* A simple Mexican-style casserole with beef and cheese -- This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites. Yield: Serves 4-6.

* You can adjust the seasonings to suit your own tastes; I listed conservative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.

: Victoria Cheadle
: Schlumberger Palo Alto Research, Palo Alto, California, USA : cheadle@spar-20.arpa decwrl!spar!cheadle

: Copyright (C) 1986 USENET Community Trust

BEER & CHEESE SOUP

Servings: 6 servings

Ingredients:

1 cub Diced onions
1 cub Diced celery
1 cub Diced carrots
1 cub Diced mushrooms
¾ cub Butter
½ cub Flour
1 teaspoon Dry mustard
5 cub Chicken or vegetable stock
1 bunch Broccoli
11 fluid ounce Beer (use a can or bottleand save a swallow for thecook!)
6 ounce Cheddar cheese, grated
2 tablespoon Grated parmesan cheese
Salt
Pepper

Preparation:

Saute the diced vegetables in butter. Mix flour and mustard into saut\zed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it.
NOTES: Because of the cheese, this soup doesn't survive a night in the refrigerator very well.

Beet Green Souffle

Servings: 1 souffle

Ingredients:

3 tablespoon Parmesan cheese; grated
2 medium Beets; cooked and peeled
2 tablespoon Butter
2 tablespoon Flour
¾ cub Chicken broth; hot
1 cub Beet greens; sauteed
½ cub Cheddar cheese; grated
3 Egg yolks
4 Egg whites

Preparation:

Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them.

In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl. Coarsely chop beet greens and add to the sauce along with Cheddar cheese.

In a separate bowl, beat egg yolks; blend them with beet green mixture. Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well. Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese.

Bake at 350 F. for 30 minutes, or until souffle is puffed and golden.

Ogden writes: "This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.

BENGAL CANAPES

Servings: 16 servings

Ingredients:

8 slice Bread
1 tablespoon Butter
4 ounce Chopped ham
½ cub Grated cheddar cheese
Mango chutney
Grated Parmesan cheese
Paprika to taste

Preparation:

Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of slices of bread (you'll get about two per slice). Lightly toast both sides of bread.

Heat butter, ham and cheese together. Spread on toasted bread croutons.
Top with a dab of mango chutney and grated Parmesan cheese.

Brown slightly under broiler. Sprinkle with a little paprika and serve hot.

Note: If you make your own French bread, make a loaf smaller in diameter.
Freeze, then slice frozen to crouton thickness or thinner. Makes for better base.

BLACK BEAN & RICE SALAD

Servings: 4 servings

Ingredients:

2 cub Cooked rice cooled to room temperature
1 cub Cooked black beans
1 cub Chopped fresh tomato
2 ounce Cheddar cheese (optional) shredded
1 tablespoon Snipped fresh parsley
¼ cub Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Preparation:

Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.

Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

BLACK BEAN AND RICE SALAD (VEGAN)

Servings: 4 servings

Ingredients:

2 cub Cooked rice; cooled
1 cub Cooked black beans
1 cub Chopped tomatoes
½ cub Cheddar cheese, shredded; op
1 tablespoon Fresh parsley; snipped
¼ cub Low calorie italian salad dr
1 tablespoon Fresh lime juice
Lettuce leaves

Preparation:

Leftover black beans and rice combine to make a great lowfat, low cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. Nutrition (per serving): 217 calories, Total Fat 2 g (9% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

BLACK BEAN CHILI BURGERS

Servings: 6 servings

Ingredients:

1 cub -Water
½ cub Quinoa; rinsed
2 cub Black bean flakes
1 ½ cub -Boiling water
2 teaspoon Chili powder
1 teaspoon Ground cumin
½ cub Fresh cilantro, chopped
2 Green onions; chopped
½ cub Red bell pepper, chopped
½ cub Plain bread crumbs
¾ teaspoon Salt
2 teaspoon Vegetable oil

OPTIONAL GARNISHES:
2 cub Lettuce; shredded
1 cub Grated lo-fat cheddar cheeseOR cheddar-style soy cheese
½ cub Nonfat sour cream
1 cub Bottled salsa
Avocado; diced
Ripe olives, sliced
Green onions; chopped

Preparation:

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling water.
Cover and let stand 5 minutes.

Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well.
Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a ¼-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.

Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2

Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

BLENDER SOUFFLE

Servings: 4 servings

Ingredients:

8 ounce Sharp cheddar cheese
1 teaspoon Salt
10 Slc bread, buttered/cubed
4 Eggs
2 cub Milk
1 teaspoon French cream mustard

Preparation:

(May substitute ½ t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed.
Bake in greased, uncovered, 1-½ qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann

BOBOLI TOPPINGS MISCELLANEOUS

Servings: 1 servings

Ingredients:

BASIC INGREDIENTS TO ALL:
Homemade pizza sauce
Mozzarella
Parmesan

HAWAIIAN:
Pineapple
Bacon OR Canadian bacon

GRILLED TERIYAKI CHICKEN:
Chicken marinated in orangeteriyaki sauce
Red onions
Scallions
Green peppers

GOAT CHEESE:
Mild goat cheese
Bacon
Red onions
Red, green and yellowpeppers
Tomatoes

SHRIMP PESTO:
Shrimp
Tomatoes
Kalmari olives
Sun dried tomatoes
Homemade pesto sauce

SOUTHWESTERN BURRITO:
Grilled chicken marinated inlime juice and herbs
Homemade black beans
Fire-roasted mild chiles
Sweet white onions
Cheddar cheese

FIVE CHEESE AND TOMATO:
Fresh sliced tomato
Basil leaves
Mozzarella
Fontina
Smoked gouda
Romano

Preparation:

Here are some of the pizza combinations. All have mozzarella cheese in addition to the other ingredients.

Southwestern Burrito: Serve with green tomatillo salsa and sour cream.

BOREKAS STUFFED WITH CHEESE AND SPINACH

Servings: 12 servings

Ingredients:

2 cub Flour
5 tablespoon Oil
Juice of 1 lemon
1 ¾ cub Water
Salt
1 cub Margarine
CHEESE STUFFING:
2 Potatos--boiled and peeled
1 Egg
½ pound Cheddar cheese
1 tablespoon Margarine
SPINACH STUFFING:
1 pound Spinach
2 Cloves garlic
2 tablespoon Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg--beaten
5 ounce Sesame seeds

Preparation:

DOUGH:
Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough out again. Fold in thirds and return to refrigerator. Repeat rolling, folding, and refigerating 1 more time, then roll dough out into a large thin rectangle.
For Cheese Stuffing, mash the potatos, egg, grated cheese and margarine.
Mix well.
For Spinach Stuffing, cook the spinach in the water that clings to its leaves
garlic in the butter, then chop fine and add to spinach. Add lemon juice, salt and pepper and mix well.
To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or spinach stuffing (or ½ tsp of each) on each square, fold dough in half to form a triangle, and pinch edges to seal well. Brush each filled square with the beaten egg and sprinkle with the sesame seeds. Bake in a preheated 350 F. (moderate) oven until golden--approximately 30 minutes. Makes 12 pastries.

BOUNTY PIE

Servings: 6 servings

Ingredients:

1 Env. Soup Mix *
1 ½ pound Lean Ground Beef
2 cub Fresh Bread Crumbs
8 ounce Sour Cream or Plain Yogurt
1 Large Egg
¼ teaspoon Thyme or Basil Leaves
1 tablespoon Unbleached All-Purpose Flour
6 ounce Shredded Cheddar Cheese
3 ½ cub Hot Cooked Assorted Veggies

Preparation:

* Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion.
~--------------------------------------------MMMMM----- ~------------------ Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan.
Press ground beef mixture onto bottom and sides of prepared pan, shaping edges ¾ inch above pan and forming a center "well". Bake 40 minutes, drain.
Fill with ¾ cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.

BRANDIED CHEDDAR SPREAD

Servings: 5 servings

Ingredients:

1 pound Sharp cheddar cheese
1/3 cub Brandy
3 tablespoon Butter (room temp)
2 tablespoon Heavy cream
1 Dash nutmeg
1 Dash cayenne pepper

Preparation:

Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well.
Chill in the refrigerator. Remove from the
refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups.

BREAKFAST BURRITOS

Servings: 3 servings

Ingredients:

½ pound Ground Beef
1 small Onion chopped
½ small Green bell pepper
½ teaspoon Salt
1 teaspoon Ground black pepper
½ teaspoon Ground cumin
2 cub Potato Par boiled diced
4 Eggs
9 Flour tortillas
½ cub Shredded cheddar cheese

Preparation:

Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito. Serve with salsa of your choice.

BREAKFAST TORTILLAS (SPICY)

Servings: 6 servings

Ingredients:

½ pound Hot Breakfast Sausage (notlinks)
5 Eggs
Cheddar Cheese, shredded
Salsa (Hot or Mild)
6 Flour Tortilla

Preparation:

Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas.

Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.

BROCCOLI & CHEESE BARLEY SOUP

Servings: 8 servings

Ingredients:

4 cub Water
14 ½ ounce Reduced sodium chicken broth (canned) about 1-¾ cups
½ cub Chopped onion
½ cub Medium QUAKER Barley*
2 Garlic cloves; minced
½ teaspoon Salt (optional)
⅛ teaspoon Black pepper
2 cub Chopped broccoli; OR...
9 ounce -Frozen broccoli
1 ½ cub Skim or low-fat milk
¼ cub All-purpose flour
4 ounce Reduced fat cheddar cheese shredded

Preparation:

In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender.
Combine ½ cup milk and flour, mixing until well blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Add additional water or chicken broth if soup becomes too thick upon standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch oven, combine all ingredients except milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley and broccoli are tender. Proceed as 2nd paragraph directs.

BROCCOLI BAKE

Servings: 10 servings

Ingredients:

2 package Frozen chopped broccoli
1 can Cream of mushroom soup
¾ cub Mayonaise only
1 cub Shredded cheddar cheese
3 Eggs
1 Medium onion, chopped
½ package Cornbread stuffing(crumbly)
½ Stick of butter

Preparation:

Cook broccoli as directed on box. Drain thoroughly.
In a bowl, mix together all ingredience except Cornbread stuffing and ½ stick of butter. Pour into a greased round casserole dish. Top with cornbread stuffing mix. Top with ½ stick of butter sliced thin. Bake at 350* for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving. This will keep it moist.

BROCCOLI DELIGHT

Servings: 1 servings

Ingredients:

2 each Onions, chopped
1/3 cub Butter
2 cub Rice, cooked
½ cub Cheddar cheese, grated
1 cub Mushroom soup
2 pound Broccoli, chopped

Preparation:

Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish. Bake uncovered for 40 - 45 minutes at 350 degrees.

BROCCOLI MUSHROOM CASSEROLE

Servings: 4 servings

Ingredients:

1 ½ pound Broccoli
6 tablespoon Butter or margarine
¼ cub Flour
½ teaspoon Salt
¼ teaspoon Black pepper
2 cub Milk
1 cub Shredded cheddar cheese
½ pound Small mushrooms
2 tablespoon Chopped green bell pepper
Additional shredded cheese (optional)
Paprika

Preparation:

Separate broccoli stalks and cook in 1 inch boiling salted water 3 to 5 minutes. Drain. Arrange broccoli in greased 9-inch square pan. Melt 5 tablespoons butter and blend in flour, salt and pepper. Cook and stir until smooth. Remove from heat and stir in milk. Bring to boil and boil 1 minute, stirring constantly. Add cheese and remove from heat. Saute mushrooms in remaining 1 tablespoon butter until tender and add to sauce. Add green pepper and cook 1 minute. Pour sauce over broccoli. Sprinkle with additional cheese and paprika, if desired. Bake at 350F 15 to 20 minutes.

BROCCOLI QUICHE

Servings: 8 servings

Ingredients:

2 cub Fresh broccoli florets
½ cub Chopped onions
½ cub Sliced fresh mushrooms
4 Eggs; beaten
½ cub Half and half
2 cub Cooked rice
4 ounce Swiss cheese, shredded
4 ounce Cheddar cheese, shredded
¼ teaspoon Seasoned salt
⅛ teaspoon Cayenne pepper
Tomato rose for garnish (optional)

Preparation:

Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set.
Let stand 10 minutes. Garnish with tomato rose.

Each serving provides:
* 221 calories
* 12.6 g. protein
* 13.2 g. fat
* 12.8 g. carbohydrate
* 239 mg. sodium
* 171 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

BROCCOLI-CHEDDAR SOUP

Servings: 4 servings

Ingredients:

3 quart Water
¾ cub Water
6 cub Sml Fresh Broccoli Flowerets
½ teaspoon Salt
1 teaspoon Margarine
½ teaspoon Dried Whole Oregano
1 cub Chopped Onion
¼ teaspoon Dried Whole Thyme
Garlic Clove; minced
⅛ teaspoon Black Pepper
1 cub Plain Low-Fat Yogurt
⅛ teaspoon Ground Red Pepper
2 can Low-Sodium Chicken Broth *
1 cub Cheddar Cheese **

Preparation:

* 10-½ oz each
** Reduced-Fat, shredded and divided
Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender. Drain; set aside. Coat a large saucepan with cooking spray. Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add ¾ cup cheese, stirring until melted. Ladle soup into bowls; top with remaining cheese. Yields 6 cups.
Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1.6/Sodium: 411/Calcium 293

BROCCOLI-MUSHROOM SCALLOP

Servings: 3 servings

Ingredients:

1 ½ pound Fresh broccoli, washed,split and cut into 2-inchpieces or
10 ounce Pk frozen broccoli spears
2 tablespoon Butter or margarine
1 cub Sliced fresh mushrooms or
4 ounce Can sliced mushrooms,drained
1 teaspoon Grated onion
2 tablespoon Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cub Milk
1 cub Grated sharp Cheddar cheese
Paprika

Preparation:

1. Heat fresh broccoli in a deep, 2 ½-quart, heat-resistant, non-metallic casserole, covered, in Microwave Oven 8 to 9 minutes. (Note: If frozen broccoli spears are used, defrost and place in a shallow, 9-inch, heat-resistant, non-metallic baking dish.)
2. In a small, heat-resistant, non-metallic bowl, combine butter, mushrooms and onion. Heat, uncovered, in Microwave Oven 3 minutes. Stir occasionally.
3. Blend flour and seasonings into butter-mushroom mixture. Heat, uncovered,
in Microwave Oven 3 minutes, stirring after 1 ½ minutes.
4. Gradually add milk, stirring until mixture is smooth. Heat, uncovered, in
Microwave Oven 3 minutes. Stir every minute.
5. Pour hot mushroom sauce over cooked broccoli. Sprinkle with 1 cup cheese and paprika. Heat, uncovered, 4 to 5 minutes or until cheese is melted.

BRUNCH CASSEROLE

Servings: 7 servings

Ingredients:

1 ½ pound Ground beef
1 Onion;large;finely chopped
2 tablespoon Olive oil or butter
2 Garlic;cloves;minced
1 can Mushrooms;sliced;drained;4oz
2 teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Oregano;leaf
½ package Spinach;chopped;frozen*
3 tablespoon Flour
6 Eggs;beaten
¼ cub Milk;scalded
½ cub Cheddar cheese;sharp;grated

Preparation:

*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-½ quarts)

BRUNCH CASSEROLE+++FGGT98B

Servings: 7 servings

Ingredients:

1 ½ pound Ground beef
1 each Onion;large;finely chopped
2 tablespoon Olive oil or butter
2 each Garlic;cloves;minced
1 can Mushrooms;sliced;drained;4oz
2 teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Oregano;leaf
½ package Spinach;chopped;frozen*
3 tablespoon Flour
6 each Eggs;beaten
¼ cub Milk;scalded
½ cub Cheddar cheese;sharp;grated

Preparation:

*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-½ quarts) Dee Penrod, FGGT98B

BRUNCH RICE

Servings: 6 servings

Ingredients:

1 teaspoon Margarine
¾ cub Shredded carrots
¾ cub Diced green pepper
¾ cub Sliced fresh mushrooms
6 Egg whites; beaten
2 Eggs; beaten
½ cub Skim milk
½ teaspoon Salt
¼ teaspoon Ground pepper
3 cub Cooked brown rice
½ cub Shredded Cheddar cheese
Corn tortillas (optional) warmed

Preparation:

Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired.

Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2-½-quart microproof baking dish.
Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through.

Each serving provides:
* 212 calories
* 11.4 g. protein
* 6.5 g. fat,
* 27 g. carbohydrates
* 2.5 g. dietary fiber
* 35.3 mg. sodium
* 79 mg cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

BUTTERMILK CHEESE BREAD

Servings: 1 servings

Ingredients:

1 package Yeast
1 teaspoon Baking powder
1 tablespoon Sugar
¼ cub Warm water
3 cub Bread flour
1 teaspoon Salt
1 cub Buttermilk (room temp)
1 cub Cheddar cheese grated

Preparation:

This was wonderful! Recipe suggested extra sharp cheddar, I used a medium sharp cheddar and colby mix. Very crunchy.
Note: No instructions provided. Use normal bread making procedures.

C CUBED CASSEROLE (CORN, CHEESE, & CHILIS)

Servings: 1 servings

Ingredients:

1 22 ounce bag frozen corn
1 pound Sharp cheddar cheese
1 can (4 oz.) chopped greenchilis
6 Cloves garlic

Preparation:

OPTIONS:

4 Jalapeno peppers
2 Cubanelle peppers
1 onion
1 splash tabasco

Chop the corn in small batches in food processor, not too much, you want chunks
mush.
Shred cheese and mix with corn
dump can of chilis into mix.
Options: clean any options, (core and seed peppers, remove skin of garlic) chop garlic and peppers finely in food processor, slice onion, fry garlic, fresh peppers, onion, in a pan w/ a little oil. saute a few minutes and then throw into mix.
Mix all and put into Corningware. Bake @350 for 1 hour.

CALABACITAS

Servings: 6 servings

Ingredients:

4 each Zucchini or yellow squash,
1 each Sliced
1 each Large onion, chopped
3 tablespoon Oil
¼ teaspoon Garlic salt or
2 each Cloves garlic minced
4 ounce Can chopped green chili
16 ounce Can whole kernel corn
1 cub Grated cheddar cheese

Preparation:

Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes.

CALIFORNIA CASSEROLE

Servings: 8 servings

Ingredients:

¼ cub Butter or margarine
1 cub Onion; chopped
4 cub White rice; freshly cooked
2 cub Dairy sour cream
1 cub Creamed cottage cheese
1 large Bay leaf; crumbled
½ teaspoon Salt; optional
⅛ teaspoon Pepper
3 can (4 oz each) green chiliesdrained, halved lengthwiseleaving seeds
2 cub Sharp natural cheddar cheesegrated
Parsley; chopped

Preparation:

Preheat oven to 375 degrees F. Lightly grease a 12 x 8 x 2-inch baking dish (2-quart). In hot butter in large skillet, saute onion until golden about 5 minutes. Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well.

Layer half the rice mixture in bottom of baking dish, then half of chilies; sprinkle with half of Cheddar cheese; repeat.

Bake, uncovered, 25 minutes, or until bubbly and hot. Sprinkle with chopped parsley. Source: McCall's Book of Wonderful One-Dish Meals.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

CALIFORNIA STYLE HUEVOS RANCHEROS

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
½ Medium-size onion, chopped
¾ cub Tomato juice, OR ½ cuptomato sauce thinned with 2
Tbsp water
1 small Clove garlic, minced
3 Whole chiles, parched,peeled and chopped, OR 4 oz
Canned whole green chiles,chopped
¾ teaspoon Ground cumin
¼ teaspoon Ground Mexican oregano
½ teaspoon Salt
4 Corn tortillas
4 To 8 eggs
2 Avocados, peeled and thinlysliced lengthwise
½ cub Grated Monterey Jack orCheddar cheese
4 Lettuce leaves, coarselychopped

Preparation:

...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch.

1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point.

2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread.

3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added.

4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted.

Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves.

Makes 4 servings.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93

CANADIAN CHEDDAR SOUP

Servings: 6 servings

Ingredients:

2 tablespoon (25 mL) Butter
¼ cub (50 mL) Onion, finelychopped
¼ cub (50 mL) Carrot, finelychopped
¼ cub (50 mL) Celery, finelychopped
2 tablespoon (25 mL) Flour
¼ teaspoon (1 mL) Dry Mustard
1 pinch Nutmeg
1 pinch Pepper
3 cub (750 mL) Chicken Stock
1 ½ cub (375 mL) Light Cream
1 cub (250 mL) Milk or Beer
1 ½ cub (375 mL) Cheddar Cheese,shredded
1 dash Worcestershire Sauce

Preparation:

Salt

In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.

Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor.
(Note: this is where the hand blender comes in REAL handy-- Grin!)

Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes 6 servings.

Posted by Marge Clark. Courtesy of Fred Peters.

CANADIAN CHEESE SOUP

Servings: 4 servings

Ingredients:

1 large Potato, finely chopped
1 large Onion, finely chopped
¼ cub Carrots, thinly sliced
¼ cub Finely chopped celery
1 cub Water
2 cub Chicken consomm‚ or
2 cub Chicken broth
1 cub Grated sharp Cheddar cheese
½ cub Half and half
2 tablespoon Chopped parsley

Preparation:

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
2. Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally.
3. Serve garnished with chopped parsley.

CANADIAN SOUFFLES

Servings: 6 servings

Ingredients:

1 tablespoon Butter
3 tablespoon Parmesan cheese, grated
6 Eggs, separated
8 ounce Cream cheese (soft)
1 cub Grated cheddar cheese
½ cub Sour cream
3 tablespoon Chopped pimento
1 tablespoon Chopped chives
¾ teaspoon Dry mustard
¾ pound Canadian bacon, diced

Preparation:

Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean.

CANDIAN SOUFFLES

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon Parmesan cheese,grated
6 Separated eggs
8 ounce Room temp cream cheese
1 cub Grated cheddar cheese
½ cub Sour cream
3 tablespoon Chopped pimento
1 tablespoon Chopped chives
¾ teaspoon Dry mustard
¾ pound Canadian bacon, cut inbite-sized pieces

Preparation:

Butter bottom and sides of individual souffle dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean.

CANNELLONI (STUFFED PASTA)

Servings: 6 servings

Ingredients:

1 ½ cub Flour
1 ½ teaspoon Salt
5 Eggs,slightly beaten
1 tablespoon Salad oil
Water,salted
½ cub Onion,chopped
1 Garlic clove,medium,minced
½ teaspoon Basil leaves,crushed
2 tablespoon Butter or margarine
2 can Tomatoes,chopped(16oz ea)
1 can Cheddar cheese soup(11oz)
½ cub Milk
½ cub Parmesan cheese,grated
1 ½ cub Ricotta cheese
¼ cub Prosciutto(Italian ham)
¼ cub Hard salami,chopped

Preparation:

1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. 2. Knead on lightly floured board until smooth, about 5 minutes. 3. Cover; let dough rest 5 minutes. 4. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. 5. Cover; let dough rest 1 hour. 6. Boil salted water in a large pan; cook rectangles of dough, a few
at a time, 5 minutes, or until tender. 7. Rinse in cold water; drain on damp towel. 8. Meanwhile, prepare sauce:

A. Cook onion, garlic and basil in butter in a saucepan until tender.
B. Add tomatoes; bring to a boil.
C. Reduce heat; simmer 30 minutes, stirring occasionally. 9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. 10. To make filling:

A. Combine soup, milk and Parmesan cheese in a bowl.
B. Combine ½ cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.
11. To make cannelloni:

A. Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up.
B. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni.
C. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. 12.
Serve with additional Parmesan cheese.

CAPIROTADA (BREAD PUDDING)

Servings: 6 servings

Ingredients:

8 each Slices toasted bread
2 cub Water
1 cub Sugar
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Cloves
¼ teaspoon Salt
1 ½ cub Grated cheddar cheese
1 ½ cub Raisins
2 tablespoon Butter
1 each Whipped cream(optional)

Preparation:

Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream.

CARAWAY CHEESE CRISPS

Servings: 60 servings

Ingredients:

1 ½ cub All-purpose flour
½ cub Butter, softened
½ teaspoon Caraway seeds
¼ teaspoon Salt
¾ pound Cheddar cheese, shredded

Preparation:

-(About 3 cups)

Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended.

Shape dough into ½-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to ¼-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart. Bake 10 to 12 minutes until lightly browned. With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within 3 days. Makes about 5 dozen.

Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.

Good Housekeeping's HOLIDAY BEST '93 pg 118

CARROT AND ONION PUFF

Servings: 4 servings

Ingredients:

1 cub Chopped Onion
2 tablespoon Water
½ cub Oat bran
½ teaspoon Salt
⅛ teaspoon Pepper
Clove garlic, minced
1 cub Shredded carrots
1 ½ cub Skim milk
2 tablespoon Snipped fresh Parsley
⅛ teaspoon Ground Nutmeg
1 cub Shredded Cheddar cheese *
4 Egg Whites

Preparation:

* or Monterey Jack cheese

In a large saucepan combine onion, carrots, garlic, and water. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables are tender, stirring occasionally. Do not drain.
Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to boiling over medium-hi heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in cheese till melted. Cool slightly.
In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight). Fold in vegetable mixture.
Pour into an ungreased 1 ½ qt souffle dish. Bake in a 325 deg F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean. Serve immediately.
********************************************************** Per serving: 218 calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol, 551 mg sodium, 460 mg potassium.

CARROT SOUP

Servings: 6 servings

Ingredients:

1 pound Carrots (peeled and sliced)
3 cub Chicken stock
3 tablespoon Butter (or margarine)
2 medium Onions (chopped)
1 bunch Shallots (chopped)
¼ cub Bell pepper (chopped)
3 tablespoon Flour
2 cub Milk
1 ½ cub Cheddar cheese (grated)
⅛ teaspoon Pepper
dash Cayenne pepper
Salt (to taste)
Parsley (for garnish)

Preparation:

Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened.

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnixh with parsley if desired.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

CAULIFLOWER SOUFFLE

Servings: 1 servings

Ingredients:

1 Cauliflower;medium, cut inflorets
2 tablespoon Butter
2 tablespoon Flour;all purpose
1 cub MilkSalt & pepper
Nutmeg, ground
4 Eggs; separated
1 cub Cheddar cheese;strong,grated

Preparation:

Souffle de Chou-Fleur
The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses. Adele Coperman-Langevin of St. Fulhence combines cauliflower from her market garden in her souffle.

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6

SOURCE: _A Taste of Quebec_by Julian Armstrong posted by Anne MacLellan

CHA-CHA MURPHYS

Servings: 4 servings

Ingredients:

4 Baking potatoes (1-½ lb)scrubbed
1/3 cub Reduced-fat sour cream
¼ cub Buttermilk
2 tablespoon Fresh cilantro; chopped
2 tablespoon Tomato salsa
Salt & freshly ground pepper
½ cub Monterey Jack cheese OR
½ cub Sharp Cheddar cheese; grated

Preparation:

Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly.
Cut off a ¼-inch thick slice along the top of each potato. With a melon baller or teaspoon, carefully hollow out the potatoes, leaving the shells. Put the insides in a medium-sized bowl, and mash with a fork or potato masher. Add sour cream, buttermilk, cilantro and salsa; mix well. Season with salt and pepper. Fill the shells with the potato mixture. Arrange the potatoes in a microwave-safe pie plate or baking dish. Cover with vented plastic wrap. Microwave on high for 5 minutes, or until heated through. Sprinkle the potatoes with cheese and serve.

CHALUPA DIP

Servings: 4 servings

Ingredients:

3 Avocados
2 teaspoon Lemon Juice
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Sour Cream
½ cub Mayonnaise
1 package Taco Seasoning Mix
½ cub Green Onion (Chopped)
3 Tomatoes (Chopped/Drained)
8 ounce Cheddar Cheese (Grated)

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

CHALUPAS

Servings: 12 chalupas

Ingredients:

Vegetable oil
12 Corn tortillas (thethinner the better)
6 cub Frijoles refritos(or less)
½ pound Cheddar cheese(sharp), grated
1 large Tomato, chopped
3 cub Lettuce, shredded

Preparation:

In a small skillet, heat about ½ inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough.

Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven.

Spread about ¼-inch thick layer of refried beans on each fried tortilla.
Top with a generous amount of grated sharp Cheddar cheese and about 1 T chopped onion.

Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato and serve.

NOTES:

* Tex-Mex style tostada -- You will need to first make a batch of frijoles refritos. This dish is more properly known in Mexico as tostadas.

: Difficulty: easy to moderate.
: Time: 15 minutes, plus preparation time of frijoles refritos.
: Precision: no need to measure.
:
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA

: Copyright (C) 1986 USENET Community Trust

CHALUPAS COMPUESTAS

Servings: 12 servings

Ingredients:

12 Tostadas; (fried tortillas)
4 cub Refried beans; to 6 cups
1 cub Cheddar cheese; shredded
2 cub Chili con carne; NO BEANS
2 cub Lettuce; shredded
Guacamole

Preparation:

Place tostadas on baking sheet; spread with refried beans and shredded cheese. Place under broiler just until cheese melts. Remove from oven; spread chili and shredded lettuce over tostadas and serve at once. Serve with guacamole.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

CHARD ENCHILADAS

Servings: 1 batch

Ingredients:

2 tablespoon Canola oil
2 Garlic cloves
;peeled and chopped
1 Onion, peeled and chopped
4 cub Chard, coarsely chopped*
1 tablespoon Butter
1 tablespoon Flour
½ cub Milk
½ cub Cheddar cheese, grated
6 Corn tortillas
½ cub Hot salsa

Preparation:

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.

CHAYOTES WITH CORN AND CHILES

Servings: 4 servings

Ingredients:

½ cub Chopped red onion
1 tablespoon Olive oil
2 Chayotes
2 Fresh Anaheim or poblanochiles, charred, peeled,diced
1 cub Frozen or fresh corn kernels(cut from 2 ears of corn)
½ teaspoon Salt
Pepper to taste
½ cub Evaporated milk
¼ cub Grated Parmesan cheese
¼ cub Grated sharp cheddar cheese
½ teaspoon Red chile powder, forgarnish

Preparation:

In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook a few seconds until the sauce thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

Serves 4.

PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle. 6/2/93.

Posted by Stephen Ceideburg

CHEDDAR & BACON

Servings: 9 servings

Ingredients:

-CHRISTINE ERICKSON MMVH58B
2 ½ teaspoon Yeast
3 cub Bread flour
½ teaspoon Salt
1 tablespoon Sugar
1 1/3 tablespoon Butter
1 cub Milk

ADD FOLLOWING 1ST KNEADING:
2/3 cub Shredded cheddar cheese
2/3 cub Cooked, crumbled bacon

Preparation:

Follow the directions in your B/M cookbook.

CHEDDAR & BACON BREAD

Servings: 1 ounces

Ingredients:

2 ½ teaspoon Yeast
3 cub Bread flour
½ teaspoon Salt
1 tablespoon Sugar
1 1/3 tablespoon Butter
1 cub Milk

ADD FOLLOWING 1ST KNEADING:
2/3 cub Shredded cheddar cheese
2/3 cub Cooked, crumbled bacon

Preparation:

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
In hot & humid weather, use ⅛ c less water.

CHEDDAR & BACON BREAD ABM

Servings: 9 servings

Ingredients:

-CHRISTINE ERICKSON MMVH58B
2 ½ teaspoon Yeast
3 cub Bread flour
½ teaspoon Salt
1 tablespoon Sugar
1 1/3 tablespoon Butter
1 cub Milk

ADD FOLLOWING 1ST KNEADING:
2/3 cub Shredded cheddar cheese
2/3 cub Cooked, crumbled bacon

Preparation:

Add ingredients according to your machine's directions.

CHEDDAR AND BROCCOLI APPETIZERS

Servings: 30 servings

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

Preparation:

*Thaw and drain the broccoli. Heat oven to 375.

Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.

Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

CHEDDAR BAKED POTATO SCLICES

Servings: 6 servings

Ingredients:

1 can Cream of Mushroom Soup
½ teaspoon Paprika
½ teaspoon Pepper
4 medium Baking potatoes, cut into¼" slices (about 4 cups)
1 cub Shredded Cheddar Cheese

Preparation:

1. In small bowl, combine soup, paprika and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese.
3. Cover with foil; bake at 400øF. 45 minutes; bake 10 minutes or until potatoes are fork-tender.

CHEDDAR BAKED POTATO SLICES

Servings: 6 servings

Ingredients:

1 can Cream of mushroom soup
½ teaspoon Paprika
½ teaspoon Pepper
4 medium Baking potatoes
Cut into ¼" slices
1 cub Shredded cheddar cheese

Preparation:

In small bowl, combine soup, paprika and pepper. In a greased 2 qt. oval baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 deg. for 45 min. Uncover; bake 10 min. more or until potatoes are fork tender.

From Campbells Recipes.

Typed for you by Mike Nesbitt.

CHEDDAR BREAD

Servings: 1 servings

Ingredients:

-PNewton vkbb14a
1 ½ Pound Loaf 1
¾ cub Water ½
1 ¼ teaspoon Salt ¾
1 ½ large Eggs 1
3 cub Bread flour 2
1 cub Grated Cheddar Cheese 2/3
2 tablespoon Dry milk powder 1 ½
2 tablespoon Sugar 1 ½
2 teaspoon RapidRise Yeast 1 ½

Preparation:

Put in pan according to custom. 4/93 Fleischmann's BEST-EVER BREADS

CHEDDAR BREAD (ABM)

Servings: 12 servings

Ingredients:

¾ Salt
1 Egg white
2 Bread flour
2/3 Cheddar cheese
1 ½ Instant dry milk powder
1 ½ Sugar
1 ½ Rapid rise yeast

Preparation:

Combine all ingredients according to manufacturer's directions. Process in regular, delayed, or rapid bake cycle.

From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 38] July 29, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

CHEDDAR BROCCOLI CHICKEN SUPREME

Servings: 6 servings

Ingredients:

6 each Chicken Breast halves,
1 Boneless, skinless
1 Vegetable Oil
10 ounce Cream of Broccoli soup
½ cub Milk
1 cub Cheddar Cheese, shredded
1 (and Extra shredded cheese)

Preparation:

Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir until melted. Pour sauce over chicken. Sprinkle additional cheese over all. Serve with hot cooked pasta or rice. Makes 4 to 6 servings.
NOTE: Lite Cheddar may be substituted but increase milk to 2/3 cup.

CHEDDAR BURGERS

Servings: 5 servings

Ingredients:

1 pound Lean ground beef
1 cub Grated Cheddar cheese
½ cub Soft bread crumbs
¼ cub Minced onion
3 tablespoon Heinz 57 Sauce
¼ teaspoon Salt
Sandwich Buns, toasted

Preparation:

Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.Makes 5 servings.

CHEDDAR BUTTER

Servings: 1 servings

Ingredients:

½ cub Butter, room Temperature
¾ cub Shredded Cheddar Cheese, atat room temperature, (3 oz)
3 Drops of hot pepper sauce
Salt to taste

Preparation:

In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth.
Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about ¾ cup.
VARIATION:
Substitute ¾ cup (3 oz) shredded Swiss cheese or ¼ cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled dried herbs.

CHEDDAR CHEESE AND BRANDY SPREAD

Servings: 6 ounces

Ingredients:

¾ pound Cheddar cheese, room temp.
3 tablespoon Butter, room temperature
2 tablespoon Brandy
Pepper to taste

Preparation:

Grate cheese. Put in bowl of mixer with butter and beat until blended. Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well-washed container. Makes about 6 ounces of spread, enough to fill one coffee mug.

Elliot packs the cheese spread into new coffee mugs, wraps them in clear paper and adds a tag saying to stote the cheese in the refrigerator and use it promptly.

CHEDDAR CHEESE AND CAULIFLOWER SOUP

Servings: 4 servings

Ingredients:

4 tablespoon Butter
3 medium Carrots, cut into small dice
3 medium Celery stalks, cut intosmall dice
1 medium Onion, minced
3 tablespoon Flour
1 ½ cub Chicken stock or cannedchicken broth
½ small Cauliflower, trimmed and cutinto
Florets (2 cups)
8 ounce Mild cheddar cheese, grated(2 cups); plus
2 ounce Cut into small dice forgarnish (½ cup)
1 ½ cub Half-and-half
¼ teaspoon Cayenne pepper
Salt

Preparation:

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

CHEDDAR CHEESE BREAD

Servings: 2 loaves

Ingredients:

1 package Yeast
3 cub Bread flour
¼ cub Nonfat dry milk
1 tablespoon Soft butter
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
1 ½ cub Grated sharp cheddar cheese

Preparation:

Place ingredients, in the order listed, into the pan. Select white bread, and press "Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min.

CHEDDAR CHEESE BREAD (AUTOMATIC BREAD MAKER)

Servings: 8 servings

Ingredients:

1 package Yeast (active dry)
3 cub Bread flour
¼ cub Nonfat dry milk
1 tablespoon Butter, soft
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Water, warm
1 ½ cub Cheddar Cheese, grated
Extra-sharp

Preparation:

Note: Use all ingredients at room temperature. This recipe was provided with the DAK automatic bread machine. Place all ingredients into bread pan in the order listed. Select "white bread" setting. Push start!!!!

CHEDDAR CHEESE BREAD NVN

Servings: 1 servings

Ingredients:

-DEICHMA1 [Diana/SysOp]
1 package Yeast
3 cub Bread flour
¼ cub Nonfat dry milk
1 tablespoon SOFT butter
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
1 ½ cub Grated sharp cheddar cheese(at room temperature)
1/3 cub Parmesan cheese
1 teaspoon Coarse black pepper

Preparation:

In the order listed, put ingredients in pan, select white bread, and push start.

CHEDDAR CHEESE SOUP

Servings: 4 servings

Ingredients:

4 cub Chicken broth
5 tablespoon Butter
4 tablespoon Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 ounce Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Preparation:

Servings: 4

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Makes 4 8-ounce servings.

Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

Posted by Sallie Krebs. Courtesy of Fred Peters.

CHEDDAR DILL KNOTS

Servings: 20 servings

Ingredients:

ROLLS:
1 package Pillsbury Hot Roll Mix
1 cub Finely shredded sharpCheddar cheese
3 tablespoon Finely chopped fresh dillOR ...
1 tablespoon Dried dill weed
1 cub Water heated to 120 to130 degrees
2 tablespoon Butter, softened
1 tablespoon Dijon mustard
1 Egg

GLAZE:
1 tablespoon Water
1 teaspoon Dijon mustard
1 Egg

Preparation:

Generously grease cookie sheets. In large bowl, combine flour mixture with yeast from foil packet, cheese and dill; mix well.
Stir in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes.
Divide dough into 20 pieces. On lightly floured surface, roll each piece into 8" rope; tie into loose knot. Place 2 to 3" apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 25 minutes or until almost doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat all topping ingredients; lightly brush over rolls. Bake for 13 to 18 minutes or until golden brown. Serve warm or cool.

CHEDDAR HARVEST FONDUE

Servings: 4 servings

Ingredients:

¾ cub Milk
1 tablespoon Dijon-style mustard
2 teaspoon Onion powder
¼ teaspoon Salt
1 dash Ground black pepper
¾ cub Apple juice
¼ cub All-purpose flour
6 ounce (1 ½ cups) shredded sharpcheddar cheese
4 cub Italian bread cut in 1-inchcubes
4 cub Assorted blanchedvegatables, cut inbite-size
Pieces

Preparation:

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

CHEDDAR PASTA & VEGETABLES

Servings: 4 servings

Ingredients:

1 pound Rotini pasta
2 medium Carrot
1 cub Broccoli floweretts
2 each Green peppers, medium
10 ¾ ounce Can cream celery soup
½ cub Cheddar cheese, shredded
½ cub Milk 2%
1 tablespoon Brown spicy mustard

Preparation:

Put on the pasta water to boil. When it is boiling add the sliced carrots. Cook for five minutes. Then add the rotini and bring back to the boil. Once it is boiling again slowly add the broccoli flowerettes. Stir and cook for about 10 minutes until rotini is done. Drain into a colander. Return pan to stove and turn down the heat to low. Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add rotini and vegetables back into the pot. Heat through, stirring occasionally.

CHEDDAR TOSS AND HEAT

Servings: 4 servings

Ingredients:

1/3 cub Butter/margarine; melted
4 quart Popcorn; popped
½ teaspoon Garlic salt
½ teaspoon Onion salt
2 cub Sharp Cheddar cheese*

Preparation:

*Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods.

CHEDDAR, SAGE, AND WALNUT TORTA

Servings: 1 servings

Ingredients:

½ pound Cream cheese; softened
3 tablespoon Fresh sage leaves, chopped
Whole sage leaves
½ pound Sharp cheddar cheese(such as Vermont Cabot) shredded
1 cub Walnuts, chopped
Whole walnut halves

Preparation:

Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth.
Garnish the torta with walnut halves.

CHEDDAR-NUT DIP

Servings: 1 servings

Ingredients:

1 cub Shredded cheddar cheese
½ cub Plain yogurt
1 tablespoon Tomato paste
1 Chopped clove garlic
Salt and cayenne pepper

Preparation:

Throw everything in a food processor and blend until fairly smooth.
Spoon into bowl and stir in 1/3 c. toasted chopped walnuts. Garnish with fresh parsley and serve with breadsticks.

Dawnzie dreskin@julain.uwo.ca

CHEDDAR-OLIVE TART

Servings: 6 servings

Ingredients:

3 large Eggs
1 ½ cub Cream
4 ounce Cheddar cheese, grated
½ cub Sliced black olives
Salt and pepper to taste
Prepared tart shell(s)

Preparation:

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller ones.

CHEDDAR-POTATO-BROCCOLI SOUP

Servings: 4 servings

Ingredients:

1 tablespoon Butter
1 cub Chopped onions
1 1/3 pound Potatoes, peeled, cut into¾-inch cubes
2 ½ cub Boiling water
2 Chicken bouillon cubes
10 ounce Frozen broccoli cuts, thawedand drained
6 ounce Shredded Cheddar cheese
Salt and pepper to taste

Preparation:

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

CHEESE ALMOND BALL

Servings: 1 ball

Ingredients:

8 ounce Cream cheese, softened
1 cub Sharp cheddar cheese;shredded
8 ounce Sharp cold pack cheese foodplain or with wine
1 tablespoon Grated onion
1 cub Toasted sliced almonds
2 tablespoon Chopped parsley

Preparation:

Beat cheese, milk, onion and ¾ cup almonds until well blended. Chill at least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.

Serve with assorted crackers.

CHEESE AND APPLE TARTLETS

Servings: 8 servings

Ingredients:

Pastry:
2 cub All-purpose flour
½ teaspoon Salt
½ cub Unsalted butter, cut insmall pieces
5 tablespoon Ice water (or 6 tb)
Apple filling:
1 ¼ pound Cooking apples, peeled,cored and coarsely chopped
8 teaspoon Sugar
16 teaspoon Shredded cheddar cheese

Preparation:

Pastry: Combine flour and salt in large bowl. With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is moistened. Gather dough into a ball. Divide dough in half. Form each ball into a square. Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in quarters. On lightly floured surface, roll out each pastry piece to a 5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim edge. Set pans on baking sheet. Spoon chopped apples evenly in pastry shells. Sprinkle each with 1 ts sugar. Bake at 425 degrees F for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at 425 degrees F for 5 minutes until cheese is golden brown. Serve hot or cold.

CHEESE AND BEER SOUP

Servings: 1 servings

Ingredients:

1 cub Finely chopped bacon
½ Green bell pepper, choppedfine
½ cub Chopped celery
½ medium Onion, chopped fine
2/3 cub Flour
1 Stick butter
3 quart Milk
1 Pimiento, drained andchopped
1 cub Chicken bouillon
½ teaspoon Garlic powder
1 ½ pound Cheddar cheese, grated
½ pound Provolone cheese, grated
½ cub Beer
¼ cub Chopped parsley
Salt and pepper to taste

Preparation:

Cook bacon until crisp, remove from pan and reserve. In about ¾ tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.

Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.

Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color.
Add salt and pepper to taste.

Freezes well.

Makes 1 gallon or 10 servings.

Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91

Posted by Cindy Tarsi. Courtesy of Fred Peters.

CHEESE AND CHILE SQUARES

Servings: 24 servings

Ingredients:

2 ounce Parmesan cheese, cut inseveral pieces
2 cans mild or hotgreen chiles
4 ounce Longhorn cheddar cheese,chilled
12 ounce Monterey Jack cheese,chilled
1 teaspoon Salt
Several dashes Tabasco sauce
10 Eggs, divided
1/3 cub All-purpose flour
1 teaspoon Baking powder
½ cub Melted butter
2 cub Cottage cheese

Preparation:

Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside.

Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside.

Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.

Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan.

Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^ and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices.

Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl.

This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated.

I have a cookbook that brings together several of my all time favorites:
Anne Lindsay Greer--one of my favorite chefs, is the author Food processor adapted--a real joy in food preparation SW Cuisine--my soul food!

It's called Cuisine of the American Southwest, by Anne Lindsay Greer.
Here's a recipe I've made often, and it's always a hit.

Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992 PETCHY [Court.Jester] at 11:16 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

CHEESE AND CORN TORTILLAS

Servings: 6 servings

Ingredients:

16 ounce Low-fat cottage cheese
1 cub Canned kernel corn
6 ounce Shredded, reduced fatcheddar cheese
¼ cub Sliced green onions
2 tablespoon Chopped fresh cilantro
¼ teaspoon Mexican seasoning
6 Flour tortillas (6")
½ cub Salsa

Preparation:

Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients but reserve ½ cup cheddar cheese Spoon about ½ cup of mixture down center of each tortilla Roll and arrange seam side down in baking dish Top with salsa and remaining ½ cup cheddar cheese Bake at 350 for 30 minutes

Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg cholesterol, 29 g carbohydrate, 560 mg sodium each

Food & Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993 D.CROZIER2 [Chiang-StL] at 00:17 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

CHEESE AND DIJON PRETZELS

Servings: 16 servings

Ingredients:

4 ½ cub Flour; all purpose
2 teaspoon Sugar; granulated
1 teaspoon -salt
1 tablespoon Fleishmann's instant yeast -
1 ¼ cub Cheddar cheese; shredded
1 2/3 cub Milk
1/3 cub Dijon mustard
Coarse salt; optional
Sesame or poppy seeds; opt

Preparation:

Reserve 1 cup flour. In large bowl, combine remaining flour (3 ¼ c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes.

Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes.

Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired.

Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks.

CHEESE AND SAUSAGE SNACKS

Servings: 6 servings

Ingredients:

3 cub TEABISK (BISQUIK)
1 ROLL SAUSAGE MEAT
1 pound GRATED CHEDDAR CHEESE(ORANGE)
1 SPANISH ONION FINELY CHOPPED
¾ cub MILK

Preparation:

Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time of year.

This is my firts time on this echo. Merry Christmas to all.

CHEESE AND TREES SOUP

Servings: 4 servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Chopped onion
1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
2 ½ cub Water
2 Chicken bouillon cubes
10 ounce Frozen chopped broccoli thawed and drained
1 ½ cub Shredded Cheddar cheese
Salt and pepper, to taste

Preparation:

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.

Source: The Potato Board <recipes@potatoes.com>

CHEESE BALL #1

Servings: 1 servings

Ingredients:

1 carton Wispride Cheddar Cheese
With Port Wine
4 ounce Blue cheese
8 ounce Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Finely minced onion

GARNISH:
Walnuts, pecans, or parsley

Preparation:

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Surround with crackers.

Claudia Tucker, GCS Typed by Dale/Gail Shipp

CHEESE BALL #2

Servings: 1 servings

Ingredients:

1 pound Cheddar cheese
½ pound Swiss cheese
¼ pound Roquefort cheese
1 Clove of garlic
dash Worcestershire sauce
Mayonnaise (enough to hold
Together)

GARNISH:
Paprika, or chopped parsley

Preparation:

Have cheese at room temperature. Put in food grinder with garlic, worcestershire and just mayonnaise to hold it together. Form into one large or two small balls and roll in paprika. Chill.

Pat Shepherd, GCS Typed by Dale/Gail Shipp

CHEESE BALLS

Servings: 20 servings

Ingredients:

1 Stick butter, melted
1 cub Plain flour
⅛ teaspoon Cayenne pepper
1 cub Grated sharp cheddar cheese
1 cub Rice Krispies
1 Dash hot sauce

Preparation:

Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

CHEESE BALLS #1

Servings: 20 servings

Ingredients:

1 Stick Butter, Melted
1 cub Plain Flour
⅛ teaspoon Cayenne Pepper
1 cub Grated Sharp Cheddar Cheese
1 cub Rice Krispies
1 dash Tabasco Sauce

Preparation:

Mix all ingredients well. Mold in small balls (dime size). Bake at 350øF for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

CHEESE BONE DOG COOKIES

Servings: 12 cookies

Ingredients:

2 cub Unsifted all-purpose flour
1 ¼ cub Shredded cheddar cheese
2 cl Garlic, finely chopped
½ cub Vegetable oil
4 ½ tablespoon Water (up to 5 tbs.)

Preparation:

1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter.
3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
4. Divide dough into 12 equal pieces. Roll out each piece to ½" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely.
Refrigerate in airtight container.

CHEESE CASSEROLE

Servings: 6 servings

Ingredients:

4 ounce Green chili peppers
2 tablespoon Butter or margarine
1 medium Onion, finely chopped
8 ounce Can tomato sauce
½ teaspoon Salt
2 Eggs, beaten
1 cub Half and half
6 ounce Package corn chips
½ pound Cheddar cheese, shredded
1 cub Commercial sour cream
½ cub Shredded Cheddar cheese
3 Ripe tomatoes, sliced

Preparation:

1. Drain chili peppers. Remove seeds and chop peppers coarsely.
2. In a medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds.
3. Add onion and heat, uncovered, in Microwave Oven 3 minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes.
5. In a small bowl beat eggs and half and half together until well blended.
6. Gradually add egg mixture to heated sauce mixture, very little at a time,
stirring constantly.
7. Layer ½ of corn chips, ½ of tomato mixture and half of the ½-pound shredded Cheddar cheese in a shallow, 1 ½-quart, heat-resistant, non-metallic casserole.
8. Repeat with remaining corn chips, tomato mixture and the remainder of the
½-pound cheese.
9. Carefully spread the sour cream over the top of the entire casserole.
10. Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to set.
11. Sprinkle the ½ cup of Cheddar cheese over the sour cream.
12. Arrange tomatoes in a ring around the outside edge of the casserole.
13. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and tomatoes are cooked.

CHEESE CHILES

Servings: 12 servings

Ingredients:

1 cub Cheddar Cheese; Shredded
1 cub Colby Cheese; Shredded
1 teaspoon Red Chiles; Ground
1 each Cilantro Stems; Bunch, *
1 Paprika

Preparation:

* Cut the cilantro stems into ½-inch pieces.
~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time.

CHEESE CHILI BITES

Servings: 20 servings

Ingredients:

1 cub All-purpose flour
¼ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Hot chili powder
1 large Pinch cayenne pepper
¼ cub Butter or margarine
½ cub Finely grated Cheddar cheese
1 Egg, beaten
1 tablespoon Cold water
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds

Preparation:

Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.

Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
Cut in half lengthwise and transfer to a baking sheet.

Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack.
Store in an airtight container up to 2 weeks.

CHEESE CRACKERS

Servings: 1 servings

Ingredients:

½ cub Grated sharp cheddar cheese
½ cub Flour, part for rolling
2 tablespoon Margarine or butter
¼ teaspoon Salt
pinch Paprika
pinch Cayenne pepper
2 tablespoon Water

Preparation:

Mix all together in a bowl. Original directions suggested shaping into a roll 1 ½ inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired.

By rolling very thin, this amount of dough will make small crackers about ½ inch apart to cover 1 ½ small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife.

Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers.

Bake 5 minutes at 425 F or until browned.

Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth Rodier 5/93

CHEESE CRISPS

Servings: 212 servings

Ingredients:

1 cub Grated sharp cheddar cheese
¼ cub Unsalted butter
¼ teaspoon Salt
½ cub Whole whaet flour

Preparation:

In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten.

Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold.

CHEESE CRUMB TOPPING

Servings: 4 servings

Ingredients:

¼ cub Cheddar cheese,sharp,grated
2 tablespoon Butter or margarine,melted
2 tablespoon Bread crumbs,dry

Preparation:

Combine all ingredients.¶

CHEESE DELIGHTS

Servings: 30 servings

Ingredients:

4 ounce Sharp cheddar cheese, grated
3 tablespoon Butter
½ cub All-purpose flour
½ teaspoon Salt
½ cub Rice Krispies

Preparation:

Preheat oven to 350øF. Set out a baking sheet.

Mix cheese and butter till well blended. Stir in flour and salt and mix well. Add Rice Krispies and work in by hand.

Divide dough into half, then cut each half into 15 pieces. Roll each piece into a ball, placing on baking sheet, and flatten with a fork.

Bake in preheated 350øF oven for about 10 minutes. Makes at least 30 snacks. Store in a sealed container (like empty coffee can).

From Ethel Meyers

CHEESE DIABLO WAFERS

Servings: 10 servings

Ingredients:

1 cub Unbleached Flour
½ pound Sharp Cheddar Cheese, Grated
½ cub Softened Butter Or Margarine
1 teaspoon Cayenne

Preparation:

Mix all ingredients and shape in 1-inch balls.
Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes.
Serve hot or cool. Makes about 4 dozen NOTE:
Reduce the amount of cayenne pepper for a milder wafer.

CHEESE DIABLO WAFERS (HOT)

Servings: 10 servings

Ingredients:

1 cub Unbleached Flour
½ pound Sharp Cheddar Cheese, Grated
½ cub Softened Butter Or Margarine
1 teaspoon Cayenne

Preparation:

Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool.
Makes about 4 dozen
NOTE:
Reduce the amount of cayenne pepper for a milder wafer.

CHEESE DILL BREAD

Servings: 1 servings

Ingredients:

1 (1-lb) loaf of white bread defrosted according to package directions
1 cub Shredded Cheddar cheese
2 tablespoon Chopped fresh dill
Flour; for kneading into the bread, as needed
1 Egg; mixed with
1 tablespoon Milk or water; for the glaze
¼ cub Shredded Cheddar cheese for topping

Preparation:

ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a lightly floured work space. Knead until well mixed, adding small amounts of flour, as needed, to keep the dough from sticking. Form into a log about 9 inches long. Put log on a cookie sheet lined with parchment or lightly greased. Cover with a towel and allow it to rise in a draft-free place until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to 375F. Place the pan on middle rack of oven and bake for about 20 minutes, or until lightly golden. Brush the top with the glaze and sprinkle on the remaining cheese, then return the bread to the oven for 5 minutes until the cheese is melted, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, and let it cool on a rack before slicing it.
Makes 1 Loaf

CHEESE FONDUE FROM KATHERINE SMITH

Servings: 4 servings

Ingredients:

1 Clove Garlic, halved
1 cub Chicken Broth
1 teaspoon Lemon Juice
2 cub Gruyere Cheese, grated
2 cub Cheddar Cheese, grated
2 teaspoon Cornstarch
1 dash White Pepper
1 pinch Nutmeg, grated
½ Loaf of Favorite Bread
2 Apples, sliced

Preparation:

Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook over medium heat until bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture should be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices.

CHEESE FONDUE, AMERICAN STYLE

Servings: 4 servings

Ingredients:

****FONDUE****
4 can Campbell's Cheddar cheese
Soup, undiluted
1 pound Cheddar cheese sharp, grated
5 Cloves fresh garlic
Or 1tbsp. garlic powder
2 tablespoon Kirsch or cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Preparation:

Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring.
FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape¤o peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate's own recipe developed and perfected over many years). Enjoy!

CHEESE GARLIC BISCUITS

Servings: 10 biscuits

Ingredients:

2 cub Bisquick
2/3 cub Milk
½ cub Cheddar cheese, shredded
1 tablespoon Chives, dried
¼ cub Butter, melted
Crushed garlic

Preparation:

Preheat oven to 450F.
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously for 30 seconds.
Drop dough by spoonfuls on ungreased baking sheet. Bake 8 to 10 minutes or until golden brown. Remove from oven.
Immediately, brush garlic butter mixture over warm biscuits before removing from baking sheet.

CHEESE MUFFINS

Servings: 4 servings

Ingredients:

1 ¾ cub Whole Wheat Flour
1 tablespoon Baking Powder
½ teaspoon Salt
2 tablespoon Sugar
¾ cub Cheddar Cheese; Sharp,Grated
1 each Egg; Lg
1 cub Skim Milk
¼ cub Margarine; Melted

Preparation:

Combine the flour, baking powder, salt and sugar in a large bowl. Add the cheese and blend well. Make a well in the center of the mixture. Combine the egg, milk and margarine and add the mixture to the dry ingredients, stirring until just moistened and no flour streaks remain. Spoon the mix into muffin tins that have been sprayed with a non-stick spray, filling 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until done and lightly browned. Serve warm.

CHEESE NUGGETS

Servings: 36 servings

Ingredients:

½ cub Butter
1 cub All-purpose flour
2 cub Grated sharp cheddar cheese
¼ teaspoon Cayenne pepper

Preparation:

Mix butter and flour together well. Add cheese and work in well. Shape into small marble-sized balls. Place on ungreased baking sheet. Bake in 375F (190C) oven for about 10 minutes. Makes 36.

CHEESE ONION MORSELS

Servings: 96 servings

Ingredients:

1 pound Cheddar Cheese (Grated)
½ cub Soft Butter
1 Egg
¼ cub Water
2 cub All-Purpose Flour
1 teaspoon Salt
2 teaspoon Sugar
½ teaspoon Baking Powder
½ teaspoon Paprika
½ cub Onions (Finely Chopped)
¼ cub Parsley (Chopped) Or Flakes

Preparation:

Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350øF for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375øF for 5 minutes. Makes 8 dozen.

CHEESE PEANUT BUTTER COOKIES

Servings: 12 servings

Ingredients:

½ cub Peanut Butter
1 cub Shredded Sharp Or Mild
Cheddar Cheese
2/3 cub Butter, Softened
1 ½ cub Unbleached All-Purpose Flour
½ teaspoon Salt

Preparation:

In a medium bowl, combine the peanut butter, cheese, butter, flour and salt. Mix well. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10 to 12 minutes or until golden brown.

Makes 2 dozen

CHEESE PLEASE CASSEROLE

Servings: 4 servings

Ingredients:

1 cub Grated cheddar cheese
1 can (10 oz) mushroom soup
¼ cub Milk
2 cub Cooked rice
½ cub Chopped green pepper
2 can (8 oz) Pacific salmon
½ cub Cornflake crumbs
2 tablespoon Melted butter

Preparation:

In a saucepan gently heat ¾ cup cheese with soup and milk, stirring constantly, until cheese melts. Combine rice and green pepper. In a greased 2-qt casserole, alternate layers of rice and flaked salmon, beginning with rice. Pour sauce over all. Ring casserole with crumbs mixed with melted butter. Place remaining cheese inside crumb ring. Bake at 350 F for 30-35 minutes.
Source: The canned salmon asscociation of B.C.
From the collection of K. Deck

CHEESE POTATO CASSEROLE

Servings: 4 servings

Ingredients:

4 cub Potatoes; cubed, cooked
8 ounce Yogurt, plain
1 cub Cottage cheese
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dillweed
1 cub Cheddar cheese; shredded

Preparation:

Combine all ingredients except Cheddar cheese; spoon into a 9inch baking pan. Top with cheddar cheese. Bake at 350 degrees for 25 to 30 minutes.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

CHEESE POTATO CHOWDER

Servings: 4 servings

Ingredients:

1 tablespoon Butter
¾ cub Chopped onion
½ cub Green bell pepper, chopped
3 cub Low-fat milk
1 cub Chicken broth
⅛ teaspoon Ground black pepper
1 ¼ cub Instant mashed potato flake (not granules)
3 tablespoon Crumbled bleu cheese, divided
1/3 cub Sharp cheddar cheese, grate

Preparation:

In medium saucepan, melt butter. Add onion and green pepper; cook and stir until softened, about 5 minutes. Stir in milk, chicken broth and black pepper; bring to a boil. Stir in potato flakes; cook and stir until thickened, about 1 minute. Set aside 1 tablespoon each Cheddar and Bleu cheese for later use. Stir in remaining Cheddar and Bleu cheeses; Heat until melted, about 1 minute. Just before serving, sprinkle with reserved Cheddar and Bleu cheeses. Makes about 4 ½ cups chowder, about 4 servings.

CHEESE PRETZELS

Servings: 2 servings

Ingredients:

½ cub Unsalted butter, softened
2 ½ cub Shredded aged cheddar cheese
2 tablespoon Dijon mustard
1 ¼ cub Flour
½ teaspoon Salt
¼ teaspoon Cayenne pepper
1 Egg white

Preparation:

** %%%%% CHEESE PRETZELS %%%%% **
Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin.
Serve at toom temperature or reheat them in a 300 oven for 5 min.
POPPY OR SESAME SEEDS
In bowl, cream butter until fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.

CHEESE SAUCE "ADVENTURES IN MICROWAVE COOK

Servings: 1 servings

Ingredients:

2 tablespoon Butter or margarine
2 tablespoon All-purpose flour
1 cub Milk
¼ teaspoon Salt
¼ teaspoon Dry mustard
½ cub (2 ounces) shredded sharp
Cheddar cheese

Preparation:

1. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour and blend to a smooth paste. Add milk gradually, stirring constantly.

2. Cook uncovered in microwave overn 4 minutes at High, or until thickened; stir vigorously after 2 minutes, then every 30 seconds.

3. Add salt, dry mustard and cheese to sauce; stir well. Cook uncovered in microwave oven 1 minute at High; stir.

Yield: About 1 cup.

SOURCE: Adventures in Microwave Cooking

CHEESE SAUCE II

Servings: 4 servings

Ingredients:

1 cub Medium White Sauce (recipe)
¾ cub Shreded sharp Cheddar cheese
dash Cayenne pepper

Preparation:

1. Prepare Medium White Sauce according to recipe.
2. Add cheese and cayenne during the last 1 ½ minutes of heating.
Makes 1 ½ cups

CHEESE SAUSAGE BISCUITS

Servings: 4 dozen

Ingredients:

1 pound Mild bulk pork sausage
1 small Onion; finely chopped
1 can Cheddar cheese soup; (11oz) undiluted
½ cub Water
3 cub Biscuit mix

Preparation:

Crumble sausage into a large skillet; add onion and cook over medium heat until sausage is browned. Drain well on paper towels.

Combine all ingredients, stirring until dry ingredients are moistened. Drop batter by heaping tablespoonfuls about 2 inches apart on lightly greased baking sheets. Bake at 425 degrees for 15 minutes or until lightly browned.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman

CHEESE SCONES

Servings: 12 servings

Ingredients:

1 cub All-purpose flour
1 ½ teaspoon Baking powder
1 teaspoon Dry mustard
pinch Salt
1 cub Whole-wheat flour
3 teaspoon Cold butter or margarine,cut in small pieces
¾ cub (3oz) finely shredded sharpCheddar cheese
2/3 cub Milk (about)
Butter

Preparation:

This qualifies as a savory; a bit of a change from the usual scone.

Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl. Stir in the whole-wheat flour. With your fingers, rub in cold butter until mixture is crumbly. Stir in ½ cup cheese. Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 ½ inches apart on baking sheet; sprinkle with remaining ¼ cup cheese. Bake 8-10 minutes or until well risen and golden. Transfer to a wire rack to cool. When cold, split and serve with butter. Makes about 12 scones.

CHEESE SOUFFLE DIP

Servings: 1 servings

Ingredients:

2 cub Cheddar cheese; grated
1 ½ cub Kraft mayo
1 teaspoon Onion + juice; grated
1 teaspoon Mustard
1 dash Worcestershire
1 dash Accent
1 teaspoon Parsley; chopped
2 Egg whites; beaten

Preparation:

Mix all ingredients. Bake in serving dish placed in warm pan of water for 45 minutes at 350. Serve with tortilla chips. Serve warm. LISA CRAWLEY TSPN00B

CHEESE STRAWS

Servings: 10 servings

Ingredients:

2 cub UNBLEACHED WHITE FLOUR
½ teaspoon SALT
1 teaspoon CAYENNE PEPPER
8 ounce SHARP CHEDDAR CHEESE (GRATED
5 ounce MARGARINE (MELTED)
¼ cub FLOUR (FOR ROLLING DOUGH)
1 teaspoon OIL (FOR BAKING SHEET)

Preparation:

Preheat oven to 400 F. In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly. Add melted margarine and mix.
Chill dough in refrigerator for 20 minutes.
Place dough on a large, floured board. Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin.
Roll dough to ¼-inch thick. Remove wax paper.
Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges. With a wide, flat knife cut dough into rectangular shapes 3 x 1 inch. Oil a cookie sheet and place cut cheese on it.
Bake in 400 F oven for 10-12 minutes until cheese straws look dry but not brown. Let cool. Repeat procedure until all of dough is baked. Serve at room-temperature. Freezes well.
Yields 7 dozen.

CHEESE TOASTIES

Servings: 8 servings

Ingredients:

1 cub Grated Cheddar cheese
1 tablespoon Mayonnaise
1 teaspoon Milk
1 teaspoon Finely chopped onion
½ teaspoon Dry mustard
4 drop Worcestershire sauce
dash Garlic powder
dash Paprika
2 English muffins
4 slice Bacon

Preparation:

1. In a small bowl, combine grated cheese, mayonnaise, milk, onion, mustard,
Worcestershire sauce, paprika and garlic powder. Mix thoroughly.
2. Break English muffins in half and toast in a conventional toaster. It may
be necessary to toast them twice on light setting to obtain desired degree of crispness.
3. On a paper plate covered with paper toweling, place bacon. Cover with a sheet of paper toweling. Heat in Microwave Oven 4 ½ minutes.
4. Spread about 2 tablespoons of cheese mixture on each half slice of English muffin. Cut each slice into 4 wedges. Place ¼ piece of bacon on top of each wedge.
5. Place 12 toasties around outside edge of turntable. Place remaining 4 toasties inside outside circle of toasties, leaving center of turntable empty.
6. Heat in Microwave Oven 1 minute, or until cheese melts.
Makes 16 toasties.

CHEESE VEGETABLE CHOWDER

Servings: 6 servings

Ingredients:

2 cub Chopped cabbage
1 cub Chopped onion
1 cub Celery slices
1 cub Frozen peas, thawed
1 cub Thin carrot slices
½ cub Butter
12 ounce Cream style corn
2 ½ cub Milk
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Thyme
2 ½ cub Sharp cheddar cheese, shredd

Preparation:

Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add cheese, stir until melted. Yield: Approximately 2 quarts.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
No copyright shown.

CHEESE WAFERS

Servings: 60 servings

Ingredients:

13 ounce X-sharp cheddar cheese
½ cub Butter
½ cub Corn oil margarine
¼ teaspoon Salt
½ teaspoon Cayenne pepper (to taste)
3 cub All-purpose flour
Pecan halves (optional)

Preparation:

Grate cheese and mix with softened butter, margarine, salt and pepper until light. Add flour and mix thoroughly (you may need to get your hands into the mixture to incorporate all the flour). Form the mixture into 3 or 4 rolls, about the diameter of a quarter. Wrap each in aluminum foil and chill overnight. The next day, cut into thin slices and press a pecan half on top of each, if you wish. Bake on ungreased cookie sheet at 350ø to 375øF for about 15 minutes or until the edges are lightly browned. Can be made 3 to 4 days ahead and stored in airtight container.

Note: If desired, add 1 cup of finely chopped pecans to dough. Small portions of the dough can be rolled into marble-sized balls, put on ungreased cookie sheets, flattened with a fork and baked at 350øF until lightly brown around the edges.

CHEESEBURGER LOAF

Servings: 6 servings

Ingredients:

MEAT STRETCHER COOKBOOK:
1 Beaten egg
1 (10 ¾oz) cheddar cheesesoup
½ cub Soft bread crumbs
½ cub Dill pickle; chopped
¼ cub Onion
¼ teaspoon Salt
⅛ teaspoon Pepper
1 ½ pound Hamburger

Preparation:

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle, onion, salt and pepper. Add hamburger. Mix well. Shape into loaf. Place in shallow pan. Bake 1-¼ hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

Posted on GEnie Food & Wine RT Feb 23, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

CHEESEBURGER MAC

Servings: 6 servings

Ingredients:

2 can (19-oz each) chunky sirloinburger soup
3 cub Cooked elbow macaroni
1 1/3 cub Grated cheddar cheese

Preparation:

In 4 quart saucepan combine all ingredients. Over medium heat, heat through.

CHEESEBURGER PIE

Servings: 6 servings

Ingredients:

CRUST:
1 cub Bisquick Baking Mix
¼ cub Milk Or Light Cream

MEAT FILLING:
1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 md
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Bisquick Baking Mix
1 tablespoon Worcestershire Sauce

TOPPING:
2 each Tomatoes; Sliced, Md
2 each Eggs; Lg
1 cub Cheddar Cheese; Shredded,4oz

Preparation:

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired.

CHEESE-FRIED CHICKEN BREASTS

Servings: 4 servings

Ingredients:

½ cub Flour
Flour for dusting chicken
4 ounce Dark beer or stout
2 Egg whites
½ teaspoon Salt; or as desired
¼ teaspoon Ground black pepper
1 large Onion; finely diced
1 tablespoon Cooking oil
6 Plum tomatoes; -=OR=-Canned peeled tomatoes, drained
2 Dried poblano chili peppers=OR=-
1 tablespoon -Chili powder
1 teaspoon Ground cumin
¼ cub Whipping cream
2 large Boneless chicken breasts split
4 slice Sharp jack or Cheddar cheese
Salt and pepper
½ cub Frying oil

Preparation:

PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.

CHEESE-HAM CASSEROLE

Servings: 8 servings

Ingredients:

1 package Green beans,French cut(10oz)
4 tablespoon Butter
¼ cub Onion,minced
4 tablespoon Flour,all-purpose
½ teaspoon Salt
1 ½ cub Milk
2 cub Ham,cooked,chopped
2 Eggs,hard-cooked,chopped
1 cub Cheddar cheese,shredded(4oz)
2 tablespoon Pimiento,chopped
1 tablespoon Parsley,chopped
½ cub Croutons,herb-flavored,crush

Preparation:

1. Cook beans according to package directions; drain and reserve ½ cup liquid.

2. Melt butter in a 2-quart saucepan; saute onion.

3. Stir in flour and salt until well blended.

4. Remove from heat; stir in milk and reserved ½ cup liquid.

5. Heat to a boil, stirring constantly; boil and stir 1 minute.

6. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley.

7. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top.

8. Bake in preheated 350'F. oven 20 to 25 minutes.

CHEESIE POTATOES <MOM'S>

Servings: 8 servings

Ingredients:

2 pound Frozen hash browns, thawed
1 Stick margerine, melted
1 Can cr chicken soup
½ cub Onion, chopped
1 teaspoon Salt
½ teaspoon Pepper
2 cub Grated sharp cheddar cheese
1 cub Sour cream

TOPPING:
1 cub Corn flakes
½ Stick margerine

Preparation:

Mix potato ingredients together in large bowl.

Melt topping for margerine and mix with corn flakes.

Bake 325 for 1 ½ hours
OR 350 for 1 hour

CHEESY BROCCOLI-CARROT CASSEROLE

Servings: 6 servings

Ingredients:

10 ounce Package frozen broccoli,
1 Or 3 cups fresh, chopped
¼ cub Chopped onion
1 can Cream of Chicken soup(10 ¾
½ cub Vermont sour cream
1 cub Vermont sharp Cheddar Cheese
1 cub Shredded carrots
1 tablespoon All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Butter, melted
¾ cub Herb seasoned stuffing mix

Preparation:

In a saucepan cook chopped broccoli and chopped onion in a small amount of boiling water for 5 minutes. Drain and set aside. In a 1 ½ quart casserole combine soup and sour cream. Stir in shredded carrots, flour, salt, and pepper. Fold in drained broccoli-onion mixture and cheese. Combine stuffing mix and butter, sprinkle over vegatables. Bake at 350ø for 25-30 minutes or until heated.
Serves 6.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
No copyright shown.

CHEESY F.B.I. MAN SAFE CRACKERS

Servings: 6 servings

Ingredients:

½ cub Butter
2 tablespoon Tomato juice
2 cub Grated cheddar cheese
1 cub Sifted all-purpose flour
¾ cub Chopped pecans
¼ teaspoon Red pepper
½ teaspoon Salt

Preparation:

In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 12 inches long. Chill overnight.
Cut the rolls into slices about ¼-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 minutes.
Serves 6 to 8.

CHEESY MUSHROOM CANAPES

Servings: 4 servings

Ingredients:

2 tablespoon Butter
4 ounce Mushrooms, coarsely chopped
4 teaspoon All-purpose flour
2 cub Shredded cheddar cheese
1 teaspoon Mustard powder
1 teaspoon Worcestershire sauce
Fresh ground pepper to taste
8 Slices French bread (¾")
2 tablespoon Chopped fresh parsley
Paprika
Fresh parsley sprigs (opt)

Preparation:

In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture.

Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper.

Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot.

CHEESY NOODLE OMELET

Servings: 6 servings

Ingredients:

8 Eggs
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Cooked noodles
1 cub Shredded Cheddar cheese
2 tablespoon Finely chopped green pepper
1 tablespoon Finely chopped pimiento

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole, beat the eggs
with salt and pepper.
2. Stir in cooked noodles, Cheddar cheese, green pepper and pimiento.
3. Heat, covered, in Microwave Oven 3 minutes stirring after each 1 minute cooking time.
4. Let stand 2 to 3 minutes at room temperature. Cut into wedges and serve.

CHEESY POPOVERS

Servings: 12 servings

Ingredients:

2 Eggs, beaten
1 cub Milk
¾ teaspoon Salt
½ teaspoon Thyme, crushed
¼ teaspoon Sage, crushed
½ teaspoon Basil, crushed
1 cub Unbleached flour
½ cub Grated cheddar cheese

Preparation:

Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately.

CHEESY POTATO SKINS

Servings: 6 servings

Ingredients:

3 medium Baking potatoes
Vegetable oil
Seasoned salt
1 cub Shredded cheddar cheese
6 slice Bacon, cooked and crumbled

Preparation:

sour cream, jalapenos, and picante sauce optional

Preheat oven to 400F.

Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving ¼- to ⅛- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce.

Yield: 1 dozen small servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

CHEESY SPANISH OMELETTE

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
2 tablespoon Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Red bell pepper, seeded,diced
¾ cub Finely shredded greencabbage
4 slice Bacon, chopped
1 teaspoon Fenugreek
½ teaspoon Ground coriander
4 Eggs, beaten
1 tablespoon Cold water
Salt to taste
Fresh ground pepper to taste
½ cub Grated Cheddar cheese
Red bell pepper strips (opt)
Fresh Italian parsleysprigs (opt)

Preparation:

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well.

Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.

CHEESY TOMATO AND TURKEY BAKE

Servings: 6 servings

Ingredients:

1 pound Pasta; tubular ie macaronicooked
2 cub Turkey; 1" cubescooked
1 can 28 oz Tomatoesdrained & coarsely chopped
500 ml Cottage cheese;low fat
1 cub Cheddar cheese; shredded
4 Green onions; chopped
1 teaspoon Marjoram, dried
½ teaspoon Pepper, freshly ground
½ cub Bread crumbs, fresh
1 tablespoon Butter; cut in tiny cubes

Preparation:

In lightly buttered 9"x13" baking dish, toss together cooked pasta, turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram and pepper.
Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up this point, covered and refrigerated for up to 4 hours.) Bake at 350F till casserole is bubbling and top is lightly browned, about 30 minutes.

CHERRY CHEDDAR BREAD

Servings: 1 servings

Ingredients:

2 ½ cub Flour
½ cub Sugar
½ cub Brown sugar, packed
3 teaspoon Baking powder
1 teaspoon Salt
1 ¼ cub Milk
1 Egg, beaten
3 tablespoon Oil
1 ¼ cub Sweet cherries, frozen
1 ¼ cub Cheddar cheese, shredded

Preparation:

Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 ¼ X 5 ¼ X 2 ¾ inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted.

CHICKEN & CHEESE CRESCENT CHIMACHANGAS

Servings: 8 servings

Ingredients:

½ cub Onion; chopped
2 Garlic cloves; minced
3 tablespoon Oil
2 ½ cub Chicken; cooked, shredded
16 ounce Crescent dinner rolls
½ cub Salsa
2 cub Cheddar cheese; shredded
Sour cream
Salsa

Preparation:

Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet.
In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove rom heat. Separatedough into 8 rectangles; firmly press perforations to seal. Spread 2 t of the salsa on each rectangle to within ½ inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinchends to seal. Place seam side down on greased cookie sheet. Bake at 350~ for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.

CHICKEN BREASTS OLE'

Servings: 6 servings

Ingredients:

3 Whole chicken breasts,boneless & split
4 ounce Green chilies, diced(canned)
¾ cub Cheddar cheese, shredded
¾ cub Monterey Jack cheese,shredded
3 tablespoon Onion, finely chopped
1/3 cub Butter, melted
¼ teaspoon Chili powder
¼ teaspoon Cumin, ground
1 cub Tortilla chips, crushed
Wooden toothpicks

Preparation:

Remove skin from chicken. Between sheets of waxed paper, pound each until ¼" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.

Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with mexican rice.

**As I recall, this came from an old Sunset Magazine and it is really good!

CHICKEN BREASTS SOUTHWESTERN

Servings: 4 servings

Ingredients:

2/3 cub Vegetable oil
1/3 cub Lime juice
2 tablespoon Green chilies; chopped
1 teaspoon Fresh garlic; minced
4 Chicken breasts halves; Skinned
8 slice Cheddar cheese
Salsa

Preparation:

In 9" square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

CHICKEN BROCCOLI CASSEROLE

Servings: 6 servings

Ingredients:

1 pound Broccoli
2 cub Chicken; cooked and sliced
2 can Cream of chicken soup
½ cub Mayonnaise; scant
1 teaspoon Lemon juice
½ teaspoon Curry powder
½ cub Cheddar cheese; shredded
½ cub Soft bread crumbs
1 tablespoon Margarine; melted

Preparation:

Cook broccoli and arrange in a dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken and broccoli. Sprinkle with cheese and combined bread crumbs and butter.
Bake at 350 for 25 to 30 minutes.

CHICKEN CASSEROLE FOR A CROWD

Servings: 24 servings

Ingredients:

10 cub Diced cooked chicken
10 cub Chopped celery
2 bunch Green onions with tops,sliced
2 can Chopped green chiles (4-oz-each)
1 can Pitted ripe olives, drainedand sliced (5 ¾-oz)
2 cub Slivered almonds
5 cub Shredded cheddar cheese,divided (20-oz.)
2 cub Mayonaise
2 cub Sour cream
5 cub Crushed potato chips

Preparation:

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonaise and sour cream; add to chicken mixture and toss. Spoon into 2 greased 13"x9"x2" baking dishes. Sprinkle with chips. Top with remaining cheese.

Bake uncovered, at 350, for 20-25 minutes or until hot.

CHICKEN ENCHILADAS

Servings: 4 servings

Ingredients:

3 Chicken breast halves
16 ounce Can tomatoes,chopped
10 ounce Can cream of chicken soup
4 ounce Can chopped green chilies
1 cub Chopped onion or onion salt
2 cub Shredded cheddar cheese
1 teaspoon Ground cumin
½ teaspoon Garlic powder
12 Corn tortillas

Preparation:

Cover chicken with water and simmer for 30 minutes.
Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).

CHICKEN ENCHILADAS - CLINTON

Servings: 6 servings

Ingredients:

1 tablespoon Plus 1/3 cup oil
2 cans shopped greenchilies
1 large Clove garlic, minced
1 can tomatoes,drained and liquid reserved
2 cub Chopped onions
2 teaspoon Salt
½ teaspoon Oregano
3 cub Shredded, cooked chicken
2 cub Dairy sour cream
2 cub Grated Cheddar cheese
15 Corn tortillas

Preparation:

<Sonya Whitaker-Quandt>

"This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor.

In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and garlic; saute until garlic is soft. Break up tomatoes and add to chilies along with onions, 1 tsp salt, oregano and ½ cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can add more reserved tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce from heat and set aside.

Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip tortillas in hot oil for a few seconds, or just until they become limp.
Drain well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish.

Pour tomato sauce over enchiladas and bake at 350 degrees until heated through, about 20 minutes. Can freeze cooked enchiladas and heat through in oven before serving.

Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams sodium.

CHICKEN ENCHILADAS IN GREEN MOLE

Servings: 6 servings

Ingredients:

3 cub Cooked rice
2 cub Cooked chicken breast (shredded)
2 ounce Cheddar cheese, shredded
2 ounce Monterey Jack cheese shredded
½ cub Dairy sour cream
1 ¼ cub Chicken broth; divided
¼ cub Sliced green onions
1 tablespoon Paprika
½ teaspoon Salt
4 Poblano peppers; roasted peeled, seeded & deveined
1/3 cub Almonds; blanched
¼ cub Cilantro leaves
1 Garlic clove
2 tablespoon Vegetable oil
¾ cub Heavy cream
1 ¾ cub Milk; divided
1 teaspoon Ground black pepper
12 Corn tortillas
Vegetable cooking spray

Preparation:

Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes. Reduce heat to low; add cream, ¾ cup milk, and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside. Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot. Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm. Spoon ¼ cup rice mixture in center of each tortilla, folding sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

CHICKEN MACARONI CASSEROLE

Servings: 4 servings

Ingredients:

KAREN GODFREY:
1 ½ cub Macaroni, uncooked
1 cub Cheddar cheese, shredded
1 ½ cub Chicken or turkey, cooked
4 ounce Mushrooms, drained
1 cub Cream of mushroom soup
1 cub Milk
½ teaspoon Salt
½ teaspoon Curry powder
1 cub Peas, frozen

Preparation:

Heat oven to 350F. Stir together all ingredients; pour into an ungreased 1 ½ qt. casserole dish. Cover; bake 1 hour.

CHICKEN OR TURKEY BROCCOLI CASSEROLE

Servings: 10 servings

Ingredients:

1 ¼ pound Broccoli Cooked (or 2-10oz
Packages)
5 cub (4-6) Cooked Chicen/Turkey,
Coarsely diced
6 tablespoon Butter or margerine
6 tablespoon Flour
2 teaspoon Salt
¼ teaspoon Pepper
3 cub Milk
½ cub Mayonnaise
1 teaspoon Lemon juice
1 cub Cheddar cheese, grated
2 tablespoon Butter or margerine
½ cub Bread crumbs

Preparation:

1. Layer broccoli on bottom of greased 9x13" baking dish. Layer chicken or turkey over broccoli 2. In a saucepan, melt the 6 tb butter.
Stir in the flour, salt &
pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat. 3. Combine mayonnaise and lemon juice with white sauce and pour over chicken and broccoli. Sprinkle with cheese. 4. Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole. 5. Bake at 350F for 35-40 minutes.

CHICKEN PIE WITH BISCUIT CRUST

Servings: 4 servings

Ingredients:

FILLING:
4 cub Chicken broth
3 Carrots, in ¼-inch slices
¾ pound Red potatoes, in ½-inch di
2 Celery, in ½-inch slices
2 ½ cub Cooked chicken, cubed
1 Onion, chopped
6 tablespoon Unsalted butter
6 tablespoon Flour
¼ teaspoon Thyme
¼ teaspoon Nutmeg
½ cub Fresh parsley; minced

BISCUIT CRUST:
1 1/3 cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon -Salt
2 tablespoon Unsalted butter; cubed
2 tablespoon Shortening; cut into bits
1/3 cub Cheddar cheese, grated
1 Eg; larg egg
1/3 cub Buttermilk

EGG WASH:
1 Egg yolk
1 tablespoon Milk

Preparation:

In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined.
Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss.
Break egg into a measuring cup and add buttermilk to it so that the total volume is ½ cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out ½-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash.
Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.

CHICKEN SPAGHETTI

Servings: 6 servings

Ingredients:

12 ounce Spaghetti; cooked and stillwarm
1 tablespoon Unsalted butter
2 tablespoon Bacon drippings
1 large Onion; chopped
3 Celery ribs; chopped
1 Green bell pepper; chopped
1 cub Mushrooms (about 10-12 med.)minced
3 Cloves garlic; minced
1 teaspoon Worcestershire sauce
2 teaspoon Chili powder
1 tablespoon All-purpose flour
1 ½ cub Beer or chicken stock;unsalted
3 Ripe tomatoes; preferably
Roma or another Italianplum variety
¼ cub Chili sauce
¾ cub Half and half
2 tablespoon Parsley; minced
2 cub Cooked chicken; diced orshredded
½ cub Pimento-stuffed green olivessliced
2 cub Medium cheddar cheese;grated (about 8 oz)

Preparation:

Preheat the oven to 350 degrees F. Grease a large baking dish. In a bowl, toss the spaghetti with the butter, and set it aside.

Warm the bacon drippings in a skillet over medium heat. Cook the onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce, and chili powder together until the vegetables are well softened, about 15 minutes; cover the skillet if the mixture appears to be getting dry. Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce. Bring the mixture to a boil, reduce the heat to a simmer, and cook the sauce for 30 minutes, until it has thickened slightly and reduced a bit. Remove the pan from the heat, and stir in the half and half and parsley. Pour the sauce over the spaghetti and toss well.

Layer half the spaghetti and sauce mixture in the baking dish. Top with half each of the chicken, olives, and cheese. Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese. (The casserole can be assembled ahead to this point, covered, and refrigerated, overnight. Remove it from the refrigerator 30 minutes before baking it.) Bake the casserole 25 minutes or until the cheese melts and the sauce bubbles heartily around the edges. Serve the casserole hot. Serves 6.

CHICKEN SPECTACULAR

Servings: 12 servings

Ingredients:

3 cub Cooked,diced chicken
1 package Uncle Ben's wild and white
Rice, cooked
1 can Cream of celery soup
1 Med. size jar sliced pimento
1 Med. onion, chopped
1 can French-style green beans,
Drained
1 cub Hellman's mayonnaise
1 can Water chestnuts, diced
Salt & pepper to taste
Grated cheddar cheese

Preparation:

Heat oven to 350 degrees. Mix all ingredients together, pour into greased 3 qt casserole and spread grated cheese over top. Bake about 25 to 30 minutes.

CHICKEN STUFF-A-RONI WITH CHEESE SAUCE

Servings: 1 servings

Ingredients:

FILLING:
1 ½ cub Finely chopped cooked chicken or turkey
½ cub Finely chopped onion
¼ cub Minced parsley (optional)
¼ teaspoon Ground thyme
¼ teaspoon Garlic salt
½ cub Finely chopped celery
1 cub Grated cheddar cheese, med.
¼ cub Dry white wine - or gravy
Salt and pepper to taste

SAUCE:
½ cub Butter
½ cub Flour
3 cub Chicken broth - I use homemade gravy instead
1 cub Milk
2 cub Grated Cheddar Cheese
¼ teaspoon Tobasco
Salt and pepper to taste

Preparation:

In bowl, combine filling ingredients; salt and pepper to taste

In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients.

Fill Stuff-a-roni.

Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce.

Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once.

Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy.

SHARED by Cate Vanicek

CHICKEN TACO CASSEROLE

Servings: 8 servings

Ingredients:

1 large Chopped onion
3 tablespoon Margarine
1 can Chopped chilies (small)
2 cub Tomato juice
1 can Cheddar cheese soup
1 teaspoon Chili powder
¼ teaspoon Garlic powder
2 cub Chopped chicken breast,cooked
1 Dozen tortillas
1 cub Grated cheese

Preparation:

Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8.

Randy Rigg

CHICKEN TACOS

Servings: 6 servings

Ingredients:

¼ cub Green onion, chopped
1 tablespoon Shortening
2 cub Cooked chicken, shredded
1 each 8 oz can taco sauce or
8 ounce Green chili salsa
1 each Salt to taste
1 package Taco shells
1 cub Grated cheddar cheese

OPTIONAL TOPPINGS:
1 each Chopped lettuce
1 each Chopped tomato
1 each Sour cream
1 each Guacamole

Preparation:

Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

CHICKEN TORTILLA CASSEROLE

Servings: 2 servings

Ingredients:

6 Corn tortillas
½ cub Milk
½ pound Cheddar cheese; shredded
1 can Green chili salsa
1 can Cream of mushroom soup
1 can Cream of chicken soup
3 Chicken breasts; cooked, cut up

Preparation:

Cut or tear the tortillas in ½" squares. Put half of them on the bottom of a baking dish and cover with ½ of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.

CHICKEN, BROCCOLI AND CHEDDAR LOAF

Servings: 1 servings

Ingredients:

1 Loaf frozen bread dough (one-pound loaf) white or honey wheat
2 cub Cooked chicken, diced or ham or turkey
½ Medium yellow onion finely diced
¼ teaspoon Garlic powder
Salt and pepper to taste
1 package Frozen broccoli (10 oz pkg) thawed and well drained
2 cub Low far Cheddar cheese shredded

Preparation:

Let frozen bread dough thaw until pliable.
Meanwhile, prepare filling. In a medium size bowl, combine meat, onion, garlic, salt and pepper. Mix well. Set aside.
On a lightly floured surface, roll dough out to a 14- by 9-inch rectangle. (If dough shrinks back after rolling let dough rest a few minutes, then roll again.)
Evenly top dough with meat mixture lengthwise down center third of dough. Top with broccoli and cheese.
Fold up sides of dough and seal. Place dough on a greased baking sheet seam side down. Bake in a preheated 375-degree oven for 30-40 minutes or until golden brown and sounds hollow when tapped on. Remove loaf pan from pan; cool on wire rack. Slice and serve.

CHIII CORN PIE

Servings: 8 servings

Ingredients:

1 can (14-½ ounces) ChickenBroth
1 Egg
1 package (8 ounces)Corn Bread Stuffing
pounds ground beef
¾ cub Chopped onion
2 tablespoon Chili powder
1 can (8 ounces) whole kernelgolden corn, drained
2 medium Cloves garlic, minced
2 teaspoon Worcestershire sauce
1 cub Shredded Cheddar cheese

Preparation:

Sour Cream Salsa

1. In large bowl, stir together 1 cup of the broth and egg until blended.
Add stuffing; toss to mix well.

2. Grease 9-inch pie plate. Reserve ½ cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust.

3. To prepare filling: In 10-inch skiilet over medium heat, brown beef and cook onion with garlic, stirring to separate meat. Spoon off fat. Add chili powder; cook 5 minutes more.

4. Add remaining broth, corn and Worcestershire. Heat to boiIing. Reduce heat to low. Simmer 10 minutes. Remove from heat.

5. Stir cheese and reserved stuffing mixture into beef mixture. Spoon into prepared plate. Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes before serving. Serve with sour cream and salsa.

Makes 8 servings.

Source: 'Stuffing for all Seasons' Campbell Soup Company pamphlet Found by Fran McGee

CHILE CHEESE CASSEROLE

Servings: 8 servings

Ingredients:

1 Can #2 whole kernal corn
2 tablespoon Flour
½ pound Thinly sliced Cheddar cheese
2 Eggs, slightly beaten
1 Pkg. green chile
2 tablespoon Oleo
1 cub Milk
½ teaspoon Salt
1 cub Bread crumbs
1 Buttered cracker crumbs

Preparation:

Melt oleo, add flour, add milk and cook unti thick. Drain corn and add to eggs, and bread crumbs. Add to oleo, flour and milk mix. In a deep casserole, put half of the corn mixture, layer 1/3 cheese and peppers, make 2 more layers. Sprinkle cracker crumbs on top. Bake 45 min at 350 F. This dish may be frozen ahead of time.

CHILES RELLENOS CASSEROLE

Servings: 10 servings

Ingredients:

2 can Whole green chili peppers*
3 cub Sharp Cheddar cheese**
4 each Green onions, sliced
3 cub Shredded mozzarella cheese
6 each Eggs
4 cub Milk
¾ cub All-purpose flour
¼ teaspoon Salt
2 can Green chili salsa

Preparation:

* 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-½ cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-½ cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

CHILI BEEF TACOS

Servings: 20 servings

Ingredients:

¼ cub Chili powder
6 Garlic cloves, crushed
5 tablespoon Strained fresh lime juice
3 tablespoon Olive oil
1 tablespoon Cumin
2 ½ pound Stewing beef cut into ½ in
28 ounce Italian plum tomatoes;
Drained and crushed
2 cub Beef broth
12 ounce Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 ounce Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
½ cub Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 ounce Sharp cheddar cheese, shredd
½ Bunch romaine lettuce; chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 cub Sour cream

Preparation:

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to ½ cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

CHILI CHEESE BURGERS

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Finely Chopped, 1 sm.
1 teaspoon Chili Powder
1 teaspoon Worcestershire Sauce
¾ teaspoon Salt
¼ teaspoon Garlic Salt
¼ teaspoon Pepper
¼ teaspoon Red Pepper Sauce
1 dash Cayenne Red Pepper
6 each Cheddar Cheese Slices; *
2 tablespoon Green Chiles; Canned,Chopped

Preparation:

* Each cheese slice should be 2 X 2-inches.
~------------------------------------------------------------------------- Mix all the ingredients together except the cheese slices and chiles.
Shape the mixture into 12 thin patties, each about 3 ½-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

CHILI CHEESE CUBES

Servings: 1 servings

Ingredients:

8 Eggs
1 teaspoon Baking Powder
1 ½ cub Shredded Monterrey Jack
1 ½ cub Shredded Cheddar Cheese
8 ounce Chopped Green Chilis
½ cub Flour
¾ teaspoon Salt

Preparation:

Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt.
Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan.
Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold.

CHILI CHEESE DIP

Servings: 1 servings

Ingredients:

1 large Bag baked tortilla chips
8 ounce Ff cream cheese
1 ½ cub Ff cheddar cheese-divided
Use
1 can Spicy ff veggi chili (or 2 c
Your favorite recipe)
½ cub Chopped green or purple
Onions

Preparation:

Spread cream cheese in bottom of oven safe serving dish. Layer 1 c cheddar cheese over that and pour/spread chili over cheeses. Top with reserved ½ c cheese and bake at 375 for 30 min or until bubbly. Top with raw onions and serve with ff tortilla chips.

I hope you can use these and sorry if you don't use dairy. You could probably use soy cheeses instead, but I haven't tried them.

From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

CHILI DIP *

Servings: 1 servings

Ingredients:

PATTI - VDRJ67A:
2 can Chili with no beans, large
1 pound Cheddar cheese; shredded
1 cub Sour cream
1 cub Picante sauce

Preparation:

Microwave chili until hot. Add shredded cheddar cheese and mix until cheese is melted. Return to microwave if needed. Add sour cream and picante sauce (I use hot). Mix well. Serve with nacho chips or plain corn chips.

CHILI GRITS

Servings: 8 servings

Ingredients:

1 ½ cub Quick grits
1 ½ teaspoon Salt
6 cub Boiling water
½ cub Butter
2 cub Shredded cheddar cheese
2 tablespoon Finely chopped jalapenos
3 Eggs, beaten
1 Can, cream of chicken soup
½ teaspoon Salt

Preparation:

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 ½ hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

CHILI MAC 'N CHEDDAR

Servings: 8 servings

Ingredients:

1 package CREAMETTES Elbow Macaroni(7 oz)
2 can Chili with beans (15 oz)
1 can Whole tomatoes, undrained,chopped (16 oz)
1 can Diced green chilies orjalapeno peppers, drained(4 oz)
1 cub Shredded Cheddar cheese(4 oz)
Sour cream
Corn chips

Preparation:

Prepare CREAMETTES Elbow Macaroni according to package directions; drain.
In large skillet, combine chili, tomatoes with juice and green chilies; mix well. Simmer 10 minutes. Stir in cooked macaroni; sprinkle cheese over top.
Cover; simmer until cheese melts, about 5 minutes. Serve with sour cream and corn chips. Refrigerate leftovers. Makes 6-8 servings.

CHILI N'AWLINS

Servings: 12 servings

Ingredients:

2 pound Ground round beef
1 pound Ground pork
5 cub Chopped onions
1 ½ tablespoon Chopped garlic
7 tablespoon Chili powder
2 can Chopped green chili peppers
3 can (16 oz) crushed tomatoes
3 tablespoon Tomato paste
4 Bay leaves, crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 can 16 oz) red kidney beans
1 package Corn chips
1 Head lettuce, shredded
12 ounce Sharp cheddar cheese, shredd

Preparation:

I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.

CHILI OUR WAY

Servings: 6 servings

Ingredients:

6 Dried hot chile peppers
3 pound Boneless chuck, in ¼ inchice
6 tablespoon Rendered beef suet
2 Onions, chopped
4 Garlic cloves
1 ½ tablespoon Cumin
1 pound Tomatoes, drained & chopped
1 tablespoon Unsweetened cocoa powder
1 Bay leaf
½ teaspoon Oregano
Accompaniments:
Sour cream
Cheddar cheese, finely grate
Onion, chopped
Hot chile peppers, seeded &inced
Kidney or pinto beans
Tortilla chips

Preparation:

Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite

CHILI PIE II

Servings: 4 servings

Ingredients:

1 ½ pound Lean ground beef round
1 medium Onion, thinly sliced
12 Ounce, whole kernel corn,
Vacuum-packed can, drained
16 ounce Can whole peeled tomatoes,undrained
8 ounce Tomato sauce with cheese
1 teaspoon To 2 t dried chili powder
1 teaspoon Salt
¼ teaspoon Pepper
1/3 cub Sliced stuffed olives
½ cub Shredded Cheddar cheese
1 ½ cub Tortilla chips or corn chipscoarsely crumbled

Preparation:

1. Crumble meat into a deep, 1 ½-quart, heat-resistant, non-metallic casserole.
2. Add onions and heat, uncovered, in Microwave Oven 7 minutes or until meat
is browned and onions are tender. Stir occasionally. Drain off excess fat.
3. Add corn, tomatoes, tomato sauce, chili powder to taste and salt and pepper. Stir to combine.
4. Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally.
5. Arrange olive slices on top of meat mixture and sprinkle with cheese.
6. Heat, uncovered, in Microwave Oven 3 minutes.
7. Sprinkle with tortilla chips and heat, uncovered, in Microwave Oven 1 minute.

CHILI PRIMERO

Servings: 6 servings

Ingredients:

Jim Vorheis
1 pound Smoked bacon, cut into⅜-inch pieces
4 pound Round steak, cut into¼-inch cubes
56 ounce Canned tomatoes
15 ounce Can tomato sauce
6 ounce Can tomato paste
7 ounce Can diced green chilies
2 tablespoon Diced jalapeno peppers(optional)
4 ounce Can diced, pickled cactus,drained (optional)
2 cub Chopped onions
2 cub Chopped green bell pepper
1 cub Minced fresh parsley
2 teaspoon Ground coriander
3 Cloves garlic, minced
8 teaspoon Ground cumin
1 teaspoon Cayenne pepper
¼ teaspoon Dried oregano
¼ teaspoon Paprika
2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice
2 tablespoon Mild chili powder
½ teaspoon Medium-hot chili powder
½ cub Masa harina (corn flour)
Garnish:
Sour cream
Shredded Cheddar cheese
Shredded Monterey Jackcheese

Preparation:

In large skillet, brown bacon; drain and set aside, reserving grease.
In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in ½ reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

CHILI RELLENO PIE

Servings: 8 servings

Ingredients:

2 can (8 oz. ea.) green chilies
1 pound Jack cheese, sliced
1 pound Cheddar cheese, sliced
4 tablespoon Whole wheat flour
1 cub Evaporated milk
1 cub Sour cream
4 Eggs
1 cub Diced chicken or turkey
2 cub Mild salsa

Preparation:

Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes.

CHILI STACK

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 tablespoon Chili powder
2 tablespoon Shortening
1 teaspoon Salt
1 Onion, chopped fine
Dash of pepper
1 cl Garlic, chopped fine
1 can tomatoes
1 Green bell pepper,chopped
½ cub Grated sharp Cheddar cheese
2 tablespoon Flour

Preparation:

Add shortening to skillet.Heat to medium high.When shortening is browned,add meat and cook until crumbly.Next,blend flour through the mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious served on toast.Serves 4 to 5.

CHILI-CHEESE JUBILEE

Servings: 6 servings

Ingredients:

1 Onion,medium,chopped
2 tablespoon Butter
1 can Tomato sauce(8oz)
1 package Chili seasoning mix
½ cub Water
2 Eggs
1 cub Light cream
1 package Corn chips(6oz)
8 ounce Monterey Jack cheese,cubed
1 cub Dairy sour cream
½ cub Cheddar cheese,grated

Preparation:

1. Saute onion in butter.¶
2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.¶
3. Mean while, beat eggs slightly; add cream, mixing well.¶ 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.¶
5. Place half the package of corn chips in the bottom of a 1 ½-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.¶
6. Repeat layers once.¶
7. Top with sour cream; sprinkle with grated Cheddar cheese.¶ 8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.¶

CHILIED RED BEAN DIP

Servings: 6 servings

Ingredients:

2 tablespoon Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded,finely chopped
1 teaspoon Hot chili powder
1 can Red kidney beans (15 oz)
½ cub Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red andgreen chilies
Fresh parsley sprig (opt)
Tortilla chips

Preparation:

Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes.

Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.

Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.

CHILIES RELLENOS

Servings: 4 servings

Ingredients:

6 cub Peanut oil
1 can Chili pepper (4-oz)
½ pound Cheddar cheese
2 each Eggs, separated
1 tablespoon Flour
¼ teaspoon Salt
¼ cub Flour, for dredging

Preparation:

Pour oil in electric deep fryer. Preheat at 425 deg for 25 minutes.
Meanwhile, drain green chili peppers Discard seeds and cut into 12 strips. Cut cheese into 12 cubes. Wrap a chili strip around each cube of cheese; dredge each in flour; Set aside. Beat egg whites to a soft peak. Beat together egg yolks, flour and salt until mixture is smooth; fold in beaten whites. Coat each cube with egg mixture, drop in hot oil.Fry till golden brown. Spoon hot oil over chilies while frying to brown tops. Remove. Drain. Serve on warm platter topped with red chili sauce or try rellenos sauce.

CHIMICHANGAS (DEEP FRIED BURRITOS)

Servings: 6 servings

Ingredients:

1 pound Ground meat, browned anddrained
1 medium Onion, chopped
½ cub Red chile sauce or enchiladasauce
12 Flour tortillas
Oil for frying
2 cub Cheddar cheese
2 cub Shredded lettuce
2 cub Chopped green onions

Preparation:

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

CHIMICHANGAS SUPREME PART 2

Servings: 4 servings

Ingredients:

(cont. from part 1)
1 cub Shredded wisconsin
Cheddar cheese
1 cub Sour cream
4 Black olives
¼ cub Chopped green onions
1 tablespoon Whipping cream
Guacamole (see index)
2 cub Shredded lettuce
4 Black olives

Preparation:

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler.
Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
Chile Sauce over liberally. Sprinkle with grated cheese and green onion.
Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.

CHRIS PERRY'S COLD PEA SALAD

Servings: 6 servings

Ingredients:

1 package Frozen tiny peas, thawed
½ Red onion, chopped
4 ounce Shredded cheddar cheese
Real bacon bits
Ranch dressing

Preparation:

Mix all together, and serve chilled.

CHRIS PERRY'S PASTA SALAD

Servings: 6 servings

Ingredients:

½ Red onion, chopped
½ Green pepper, chopped
6 ounce Sliced pepperoni, cut inhalves or quarters
4 ounce Shredded cheddar cheese
1 small Tomato, cubed
½ can Chopped black olives (small)
Presto Italian dressing
1 Box Three colored pasta

Preparation:

1. Cook and chill pasta. Add vegetables and other ingredients.

2. About 1 hour before serving, add dressing and toss. Toss before serving.

3. Salt and season to taste.

CHRISTMAS CASSEROLE

Servings: 4 servings

Ingredients:

1 can Salmon; 6 ½ oz or 233 g
2 cub Soda crackers-coarsely crush
1 can Corn; creamed, 14 oz
1 cub Cheddar cheese; grated
¼ cub Milk
¼ cub Green pepper, cubed
1 Egg
⅛ teaspoon Pepper
1 teaspoon Butter
2 tablespoon Almonds; thin sliced

Preparation:

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.
This is based on my grandmother's recipe and was originally made with oysters. She lived in Iowa and in those days (20s & 30s); oysters came in on the trains once a year at Christmas time. Unfortunately, living in Toronto, we don't get oysters on the trains!
Serves:4

CHRISTMAS MORNING WIFE SAVER

Servings: 8 servings

Ingredients:

16 slice Bread; crusts removed
16 slice Back bacon or ham;cooked
16 slice Cheddar cheese;sharp
6 Eggs
½ teaspoon -Salt
½ teaspoon Pepper
1 teaspoon Dry mustard
¼ cub Onion;minced
¼ cub Green pepper;finely chopped
2 teaspoon Worcestershire sauce
3 cub Milk;whole or 2%
1 dash Tabasco
¼ pound Butter
Cornflakes;crushed -OR-Special K

Preparation:

In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread, Add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the 'sandwiches'. Cover and let it stand in the fridge overnight.
In the morning, preheat oven to 350F. Melt ¼ lb butter and pour over top. Cover with crushed corn flakes or Special K cereal.
Bake 1 hour in 350F oven. Let stand for 10 minutes before serving.

CINCINNATI 5-WAY CHILI

Servings: 10 servings

Ingredients:

2 tablespoon Butter
2 pound Ground beef
6 Bay leaves
1 large Onion; finely chopped
6 medium Garlic cloves finely chopped
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Dried whole red pepper(crushed)
1 ½ teaspoon Salt
2 teaspoon Pure ground red chile
1 teaspoon Ground cumin
½ teaspoon Dried oregano(preferably Mexican)
6 ounce Tomato paste
6 cub Water
16 ounce Kidney beans; drained
½ pound Vermicelli; cooked
½ cub Cheddar cheese, grated
1 small Onion; finely chopped

Preparation:

HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture ½ hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.

CLAM CHOWDER FOR 60

Servings: 60 servings

Ingredients:

30 can Minced clams (6-½ oz each)
8 cub Diced onions
1 ½ pound Butter or margarine
2 cub All-purpose flour
3 quart Milk
3 bunch Celery, sliced
3 cub Minced fresh parsley
12 pound Potatoes, peeled and cubed
3 pound Sharp cheddar cheese,shredded
Salt & pepper to taste

Preparation:

Drain and rinse clams, reserving juice; set aside. In a large kettle, saute onions in butter until tender. Add flour; stir to form a smooth paste. Gradually add the milk, stirring constantly until slightly thickened (do not boil). Add celery, parsley and potatoes and cook until tender, about 45 minutes. Add the clams and cheese; cook until cheese is melted and soup is heated through. Add reserved clam juice and salt and pepper.

COBBLE CORN CHILI TACOS

Servings: 6 servings

Ingredients:

12 Taco shells
1 pound Ground beef
1 package Chili seasoning mix
1 can (17 oz) whole kernel
Sweet corn
1 can (14 ½ oz) stewed tomatoes
1 can (8 oz) tomato sauce
2 tablespoon Instant minced onion
1 cub Sliced celery
Shredded Cheddar cheese
Shredded lettuce

Preparation:

Arrange taco shells in a shallow baking pan.Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly.Tilt skillet and spoon off excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese and serve on crisp lettuce.Or the filling may be served like chili con carne, if you don't like taco shells.Makes 6 servings.

COCKTAIL CHEESE BALLS

Servings: 1 servings

Ingredients:

8 ounce Neufchatel cheese, softened
¼ cub Plain nonfat yogurt
4 ounce Shredded reduced-fat 40%less-fat cheddar cheese
4 ounce Shredded reduced-fat Swisscheese
2 teaspoon Grated onion
2 teaspoon Prepared horseradish
1 teaspoon Country-style Dijon Mustard
¼ cub Chopped fresh parsley

Preparation:

Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and sprinkle with parsley. Press parsley gently into cheese ball. Wrap cheese ball in heavy-duty plastic wrap and chill. Serve with assorted unsalted crackers. NOTE: Prepare this crowd-pleasing appetizer up to a week ahead, if necessary. If you make the cheese ball more than a day ahead, wait until party time to add parsley. Yield 2 cups (about 39 calories per tablespoon).

COCKTAIL CRISPS

Servings: 1 servings

Ingredients:

¼ pound Butter
1 cub Flour
1 cub Grated Cheddar Cheese
1 cub Rice Krispies

Preparation:

Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about ½ teaspoon. Flatten balls out on cookie sheet. Bake in a 350øF oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From: Syd's Cookbook.

COMPANY CHEESE SPREAD

Servings: 2 cups

Ingredients:

4 ounce Low-fat sharp cheddar cheese
4 ounce Non-fat ricotta cheese
½ cub Walnuts
½ cub California Dried Figs
¼ cub Parsley sprigs
¼ cub Chunked red bell pepperOR-
2 tablespoon -Canned pimento
1 Garlic clove
2 tablespoon Low or non-fat milk

Preparation:

If using a food processor, cut low-fat cheddar cheese into cubes. Process until finely chopped. Add ricotta cheese, process about 10 seconds. Add remaining ingredients, except milk, and process until all ingredients are finely chopped. Add milk as needed to reach desired consistency. Serve with crackers or crisp vegetable sticks.

Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG, Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

CONFETTI POTATO CASSEROLE

Servings: 4 servings

Ingredients:

1/3 cub Water
2 tablespoon Butter
1 Medium onion
1 ½ pound Cubed potatoes
½ cub Chopped bell pepper
2 ounce Diced pimiento
½ teaspoon Salt
¼ teaspoon Pepper
½ cub Shredded Cheddar cheese
3 Slices bacon, cook & crumble

Preparation:

Combine potatoes and water in a 2 quart casserole.
Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes.
Drain; add butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with cheese and bacon.
Bake an additional 5 minutes or until cheese melts.

From "Progressive Farmer" January 1992; Peggy Huffstetler, Lebanon, TN

CORN BREAD (BARRY)

Servings: 1 servings

Ingredients:

14 ounce Strong Plain Flour
10 ounce Medium Yellow Corn MealNot Corn Flour
2 tablespoon Sugar
2 tablespoon Baking Powder
8 fluid ounce Milk
4 tablespoon Sunflower or Soya Oil
2 tablespoon Natural Yoghurt

OPTIONAL:
8 ounce Grated Cheddar Cheese

Preparation:

Grease a 2 pound loaf tin and heat the oven to gas mark 5,375F,190C.
Place the flour, corn meal, sugar and baking powder into a bowl, and beat in the eggs, milk, oil and yoghurt. Mix all the liquids together first if you like, then pour them in. Give the mixture a good stir.
At this point you could add 8 ounces of grated Cheddar Cheese or similar. Pour into the tin and bake for 55 minutes. Test with a skewer - if it comes out clean it's ready, if it's a bit smeary it needs another 5 to 10 minutes, but cover the top with foil to stop the crust burning. Remove when ready and let it stand for five minutes before turning out. You may find a knife round the edge helps

CORN BREAD TACO BAKE

Servings: 1 servings

Ingredients:

1 ½ pound Ground beef
1 package Durkee taco seasoning
½ cub Water
1 can Whole kernal corn, drained
12 oz. size
½ cub Green pepper, chopped
1 can Tomato sauce 8 oz.
1 package Corn muffin mix 8 ½ oz.
1 can Durkee French fried onions
2.8 oz. size
1/3 cub Cheddar cheese, shredded 1oz

Preparation:

Brown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch baking dish. Prepare corn muffin mix according to package directions, except add ½ can French Fried onions. Spoon around outer edge of casserole. Bake, uncovered, at 400 degrees for 20 minutes. Top with remaining onions and cheese. Bake for 2 to 3 minutes longer. Randy Rigg

CORN SOUFFLE

Servings: 6 servings

Ingredients:

3 tablespoon Margarine Or Butter
3 tablespoon Unbleached Flour
¼ teaspoon Sugar
¼ teaspoon Cumin; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Red Pepper; Ground
1 cub Milk
3 each Eggs; Large, Separated
2 tablespoon Onion; Finely Chopped
2 tablespoon Green Chiles; Finely Chopped
8 ¾ ounce Whole KernelCorn;Drained,1cn

GREEN CHILE CHEESE SAUCE:
½ cub Cheddar Cheese; Shredded,2oz
¼ cub Green Chiles; Finely Chopped
1/3 cub Half & Half
1 tablespoon Onion; Finely Chopped
1 teaspoon Cumin; Ground
¼ teaspoon Salt

Preparation:

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about ¼ of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.

CORN STICKS (SURULLITOS)

Servings: 4 servings

Ingredients:

1 ½ cub Water
1 cub Yellow cornmeal
1 Vegetable oil for frying
½ teaspoon Salt
1 cub Freshly grated Edam
1 Gouda, or cheddar cheese

Preparation:

Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool.
Heat about 1/3 cup vegetable oil in a large, heavy skillet. Take small portions and shape into sticks 3 inches long and about 1 inch in diameter. Drop in the hot oil and fry until golden brown all around.
Drain on paper towel cover to keep warm. Yield: 18 corn sticks Note from cookbook: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.

CORN STUFFED POBLANO CHILES

Servings: 6 servings

Ingredients:

6 Poblano Chiles
2 Eggs; Large
1 ½ cub Whole Kernel Corn
2 ounce Cheddar Cheese;Shredded,½C
½ cub Pecans; Chopped
½ cub Red Pepper; Finely Chopped
½ cub Onion; Finely Chopped
½ teaspoon Salt
⅛ teaspoon Red Pepper; Ground

Preparation:

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about ¼ cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

CORN-CHILIES-CHEESE BREAD

Servings: 2 loaves

Ingredients:

1 package Yeast
½ cub Cheddar cheese, shredded
3 cub Bread flour
¾ cub Yellow cornmeal
½ cub Drained whole kernel canned
Corn
1 tablespoon Chopped canned chilies
1 each Egg
1 tablespoon Butter
½ teaspoon Salt
2 teaspoon Sugar
1 ¼ cub Warm water

Preparation:

Place all ingredients into the pan, in the order listed. Select white bread, and press "Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min.

CORONADO CASSEROLE

Servings: 6 servings

Ingredients:

1 cub Chopped onion
14 ounce Canned chopped green chiles drained
½ teaspoon Ground cumin
½ teaspoon Oregano
15 ounce Tomato sauce
½ cub Chicken broth
2 cub Cooked chicken breast chunks
3 cub Cooked rice
1 cub Dairy sour cream
8 ounce Cheddar cheese, shredded (divided)
1 ½ cub Crushed corn chips

Preparation:

Combine onions, chiles, oregano, tomato sauce, and broth in 1-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2-½-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

COVENTRY, HARLEQUIN, HOLIDAY, FRUIT & NUT CHEESE BALLS

Servings: 1 servings

Ingredients:

1 package (8 ounces) cream cheese,softened
2 tablespoon Minced parsley
1 teaspoon Lea & Perrins Worcestershire
1 cub (4 ounces) shredded sharpcheddar cheese
¼ teaspoon Salt
¼ cub Minced onion

Preparation:

In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired. HOLIDAY CHEESE BALL: Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball. Chill. Sprinkle ribbons of paprika and chopped parsley around ball. FRUIT AND NUT CHEESE BALL: Add 1 can (8 ¼ ounces) crushed pineapple, well drained, and 1/3 cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped nuts. Chill.

COWBOY HOT TAMALE PIE

Servings: 6 servings

Ingredients:

1 ½ pound Lean ground beef
1 large Onion, chopped
1 teaspoon Garlic, minced
1 teaspoon Seasoned salt
1 package Chili seasoning mix
1 pound Can of tomatoes
1 ½ cub Cooked whole kernel corn drained
3 ¼ ounce Can pitted black olives drained
1 cub Yellow cornmeal
1 teaspoon Salt
2 ½ cub Cold water
¼ cub Chopped canned pimiento
1 cub Shredded cheddar cheese

Preparation:

1. Brown ground beef in skillet, breaking up meat with fork.
2. Add seasonings and tomatoes; simmer 5 minutes.
3. Stir in corn and olives.
4. Combine cornmeal, salt and water; cook, stirring, until thick.
5. Add pimento.
6. Line greased, shallow 2-quart baking dish with part of cornmeal mush.
7. Pour in beef mixture and make a border of remaining mush around edge of baking dish.
8. Bake at 350øF about 40 minutes.
9. Sprinkle with remaining cheese and bake 5 minutes longer.

COWBOY PIZZA

Servings: 4 servings

Ingredients:

1 1/3 pound (4 medium) potatoes cut into ¼-inch slices
10 ounce Prepared pizza dough (refrigerated, packaged)
1 pound Lean ground beef
1 cub Prepared barbecue sauce divided
1 small Green bell pepper cut into ¼-inch strips
1 cub Shredded Cheddar cheese

Preparation:

Heat oven to 425 degrees. Place potatoes in shallow 1 ½- to 2- quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender; set aside. Coat 12-inch round pizza pan with vegetable cooking spray; press dough evenly into pan; prick all over with fork. Bake for 10 minutes; set aside. Meanwhile, in large nonstick skillet over medium heat saute beef until browned; drain fat. Mix in ¾ cup barbecue sauce. To assemble pizza, spread beef mixture over crust; top evenly with potatoes and bell pepper. Drizzle with remaining ¼ cup barbecue sauce. Sprinkle with cheese. Bake 10 to 15 minutes until hot throughout and cheese is melted. Cut into 8 wedges.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Tossed Green Salad, Strawberries

Nutritional Information Per Serving: 650 calories; 23 g fat; 85 mg cholesterol; 1100 mg sodium; 69 g carbohydrate; 4 g fiber; 38 g protein.

Source: The Potato Board <recipes@potatoes.com>

CRABMEAT CUSTARD

Servings: 8 servings

Ingredients:

4 slice Crustless bread
6 ounce Pk frozen snow crab meat
1 cub Grated sharp Cheddar cheese
Salt and pepper
4 Eggs
3 cub Milk
½ teaspoon Salt
dash Cayenne

Preparation:

1. Place bread slices in the bottom of a lightly greased, shallow, 2-quart, heat-resistant, non-metallic casserole.
2. In a small bowl, combine crab meat, ½ cup of the cheese and salt and pepper to taste. Spread on top of bread slices.
3. In a large mixing bowl beat together eggs, milk, ½ teaspoon salt and cayenne.
4. Pour egg-milk mixture over crabmeat and top with remaining ½ cup cheese.
5. Heat, covered, in Microwave Oven 15 to 18 minutes or until custard is set.

CRABMEAT GOODIES

Servings: 1 servings

Ingredients:

1 can Old English Cheddar CheeseSpread
1 Stick margarine
¼ teaspoon Garlic powder
¼ teaspoon Seasoned salt
1 tablespoon Mayonnaise
1 can Crab meat (drained)(6 oz)
1 package English muffins

Preparation:

Combine the first six ingredients. Spread on the muffins and cut each into four pieces. Freeze the muffins on a cookie sheet, the put in plastic bags. Use as needed. Bake frozen for 10-12 minutes at 400'F.

CREAM OF BROCCOLI SOUP

Servings: 12 servings

Ingredients:

1 Bunch broccoli
1 Vegetable bouillon cube
½ cub Butter
⅛ cub Soy sauce
¾ pound Swiss cheese, grated
16 ounce Sour cream
1 pound Cheddar cheese, grated
6 cub Water
1 cub Cashews, ground

Preparation:

Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread.

CREAM OF CAULIFLOWER AND CHEESE SOUP

Servings: 6 servings

Ingredients:

3 cub Water
1 medium Onion, chopped fine
2 teaspoon Basil
1 teaspoon Salt
¼ teaspoon Pepper
2 ½ cub To 3 c cauliflower florets,cut to uniform size
2 tablespoon Butter
2 tablespoon Flour
1 cub Hot chicken stock
2 cub Milk
¼ pound Cheddar cheese, cut intosmall pieces

Preparation:

If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk.

In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes.

In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth.
Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam.

Serves 6 to 8.

Posted by Ellen Cleary. Courtesy of Fred Peters.

CREAMED CHICKEN & POTATO

Servings: 1 servings

Ingredients:

2 teaspoon Sweet butter or margarine
1 teaspoon Unbleached flour
¼ cub Lowfat milk
¼ cub Chicken, cooked, boned andshredded
¼ Potato, baked and cubed
1 tablespoon Grated white cheddar cheese

Preparation:

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X

This dish takes very little to prepare and is easy for baby to digest.

Melt butter in small heavy pan over low heat. Stir in flour and blend well. Add milk and stir until smooth.

Cook over low heat until mixture begins to thicken, then add chicken and potatoes and stir for about 2 to 3 minutes more or until heated through.
Feel free to add a few vegetables. Add cheddar and stir until melted.

Serves 1-3

CREAMED HAM AND ASPARAGAS

Servings: 6 servings

Ingredients:

1 pound Fresh or frozen asparagas, cut into 1 inch pieces
1 tablespoon Cornstarch
1 ½ cub Milk, divided
2 tablespoon Butter or margarine
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dried parsley flakes
1 ½ pound Fully cooked ham, cubed
3 Hard cooked eggs, chopped
2 cub Shredded cheddar cheese (8 oz.)
Toast points or biscuits

Preparation:

In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside.
In a medium saucepan, mix cornstarch and 2 tb. milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagas; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

CREAMY CHICKEN ROLL-UPS

Servings: 16 servings

Ingredients:

3 ounce Cream cheese
1 can Chopped olives
1 Onion
1 cub Cheddar cheese (grated)
4 ounce Sour cream
4 Thighs(cooked/boned)
Butter (melted)
Parmesan Cheese
2 can Crescent rolls

Preparation:

Mix everything together in food processor until well mixed and pasty. Take crescent rools, seperate & roll out thin. Place 2T in center of each roll and roll up. Brush with melted butter. Sprinkle with parmesan cheese.
Bake at 350 for 25 min. May use as appetizer or have several for "finger-food" dinner.

CREAMY EGG AND VEGETABLE BAKE

Servings: 4 servings

Ingredients:

2 cub Cubed peeled potatoes
1 cub Frozen mixed Vegetables
1 tablespoon Cornstarch
⅛ teaspoon Pepper
1 teaspoon Dijon-style Mustard
Sm Tomato, halved & sliced
½ cub Chopped Onion
1 ¼ cub Skim Milk
2 teaspoon Instant Chicken Bouillon
½ cub Shredded Cheddar cheese(2oz)
4 Hard-cooked Eggs, sliced

Preparation:

In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender; drain well.
Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir till thickened and bubbly.
Stir in cheese and mustard till cheese is melted.
Spray an 8x1 ½" round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with the egg slices. Pour sauce over all ingredients in dish.
Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or till heated through.
*************************************************************** Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg cholesterol, 591 mg sodium, 618 mg potassium.

CREAMY SCALLOPED YUKON SPUDS

Servings: 1 servings

Ingredients:

10 cub Thinly sliced Yukon potatoes
1 can Cream of mushroom soup10-½ ounce can
¼ cub Finely chopped onion
1 cub Milk
1 Stick butter or margarinemelted
2 cub Grated cheddar cheese
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Spread half of the sliced potatoes in the bottom of a greased baking dish.
In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes. Repeat layers of potatoes and mixture. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 to 45 minutes longer.

CREATE-A-CASSEROLE

Servings: 4 servings

Ingredients:

SELECT ONE SAUCE:
1 can Pizza sauce (8 oz)
1 can Tomato sauce (8 oz)
1 cub Bottled spaghetti sauce

SELECT ONE ONION:
½ cub Chopped Onion
1 tablespoon Minced Dried Onion
½ teaspoon Onion Powder

SELECT ONE MEAT:
2 cub Cubed Cooked Beef
2 cub Cubed Cooked Pork
2 cub Cubed Fully Cooked Ham
2 cub Cubed Cooked Chicken
2 cub Cubed Cooked Turkey

SELECT ONE PASTA:
2 cub Cooked Elbow Macaroni
2 cub Cooked Fine Noodles
2 cub Cooked Tiny Shell Macaroni
2 cub Cooked Rigatoni
2 cub Cooked Cavatelli

SELECT ONE CHEESE:
½ cub Shredded Mozzarella cheese
½ cub Shredded Cheddar cheese
½ cub Shredded American cheese
½ cub Shredded Monterey Jack cheese

USE ALL OF THESE:
1 tablespoon Butter or margarine
2 tablespoon All-purpose flour
1 can Stewed tomatoes (16 oz), OR cut up Tomatoes
¼ cub Water
1 dash Pepper
.

Preparation:

In a large saucpan, melt butter or margarine. Stir in flour.
Stir in undrained tomatoes, your choice of sauce, onion or onion powder, water, and pepper. (If using tomato sauce or pizza sauce, add ½ teaspoon dried oregano, crushed.)
Cook and stir till mixture is thickened and bubbly.
Stir in your choice of meat and pasta.
Turn into a 2-quart casserole. Bake, uncovered, in a 350F oven for 20 minutes.
Sprinkle your choice of cheese atop. Bake 5 minutes more or till cheese melts.

Source: Better Homes and Gardens _His_Turn_to_Cook_ : (c) 1983 by Meredith Corporation, Des Moines, Iowa : ISBN: 0-0696-00875-0

Posted by: Jim Speerbrecher, 10/93

CRESCENT TACO PIE

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 package Taco seasoning mix
½ cub Water
1 can Crescent dinner rolls
1 ½ cub Corn chips; crushed
1 cub Sour cream
1 cub Cheddar cheese; shredded

Preparation:

Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix and water; simmer 5 minutes. Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust.
Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes.
Serves 4-6

CRICKET'S SPAM QUICHE

Servings: 4 servings

Ingredients:

1 cub Coarsely chopped mushrooms
5 tablespoon Butter/margarine
1 cub Finely crushed stone wheatcrackers
¼ cub Green onions, sliced
¼ cub Brown onions, chopped
¾ cub Monterey Jack cheese
¾ cub Medium Sharp Cheddar cheese,grated
¾ cub Mozzarella cheese, grated
1 cub Ricotta cheese
4 each Eggs
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
¼ cub Milk
1 each Cooked artichoke
¼ cub Green bell pepper, chopped
¼ cub Red bell pepper, chopped
1 can Spam, shredded

Preparation:

Saute mushrooms in 3 Tbs butter until limp. Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan. Press mushroom mixture
evenly over bottom of dish and up the sides. Melt remaining butter, add onions, saute and add shredded Spam. Layer shredded cheeses and Spam in dish.
In blender, whirl the eggs, ricotta, milk and cayenne until smooth. Pour into
crust and sprinkle with paprika. Place sauteed red and green bell peppers on
top. Bake in oven at 375 for 40 to 45 mins. Garnished with cooked artichoke.

CROCKPOT BAKED BEAN AND WIENER SOUP

Servings: 1 servings

Ingredients:

½ cub Chopped onion
1 pound Wieners; sliced diagonally
1 Garlic clove; minced
3 tablespoon Margarine or butter
3 tablespoon Flour
¼ teaspoon Dry mustard
2 cub Tomato juice
1 cub Water
2 teaspoon Worcestershire sauce
1 21 ounce can baked beans
Shredded cheddar cheese, if

Preparation:

In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy!
Cheryl in Denver

CROCKPOT CHEESE AND MACARONI

Servings: 1 servings

Ingredients:

1 Small box elbow macaroni
3 cub Cheddar cheese, shredded
1 can Evaporated milk
1 ½ cub Homogenized milk
3 Eggs
½ Stick butter
Salt and pepper to taste

Preparation:

Cook Macaroni according to directions on box. Grease crock pot with butter. Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours.

Note: Acquired from Sue Johnson in Alma, Georgia summer 1991.

CROCKPOT CHEESE FONDUE DIP

Servings: 8 servings

Ingredients:

2 10-¾ cans condensed cheese
1 package Freeze dried or fresh chive
2 cub Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
Corn chips

Preparation:

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-½ hours. Stir until smooth and well blended. Keep hot in the pot.

CROCKPOT FONDUE ITALIANO

Servings: 1 servings

Ingredients:

1 pound Lean ground beef
8 ounce Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 ounce cans tomato sauce
2 tablespoon Cornstarch
1 pound Sharp cheddar cheese
½ cub Dry red wine

Preparation:

In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8 serv.

CROCKPOT FRANKFURTER NOODLES

Servings: 1 servings

Ingredients:

6 Frankfurters, cut 1" slices
10 ¾ ounce Can condensed tomato soup
2 cub Milk or water
1 teaspoon Prepared mustard
½ cub Chopped onion
¼ cub Green peppers
⅛ teaspoon Black pepper
8 ounce Noodles, cooked
1 cub Shredded Cheddar cheese

Preparation:

Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

CROCKPOT NEOPOLITAN TOSTADA

Servings: 8 servings

Ingredients:

¾ pound Ground turkey
1 Eggplant; cubed
1 cub Salsa
1 6 ounce can tomato paste
¼ cub Fresh parsley; chopped
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano
1 10 ounce pkg frozen corn; thawe
4 Pita rounds; halved and toas
½ cub Yogurt
2 cub Lettuce; shredded
½ cub Olives; sliced
½ cub Cheddar cheese; shredded

Preparation:

Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours.
Stir with a fork to break up large chunks of turkey. Spoon about ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.

CROCKPOT REFRIED BEAN DIP

Servings: 1 servings

Ingredients:

20 ounce Can refried beans
¼ teaspoon Salt
1 cub Shredded cheddar cheese
2 tablespoon Bottled taco sauce
½ cub Chopped green onions
Ortilla chips

Preparation:

In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-½ hours. Serve hot from the pot...

CROUTES AU FROMAGE

Servings: 46 servings

Ingredients:

1 ½ cub Flour
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
6 tablespoon Unsalted butter, cut into bis
1 cub Sharp cheddar cheese, coarsey grated
3 tablespoon Heavy cream
1 large Egg, beaten lightly
1 ½ cub Swiss cheese, finely shredde
3 tablespoon Butter, softened

Preparation:

Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-½-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite.

CROWD-PLEASIN' COD SANDWICHES

Servings: 6 servings

Ingredients:

½ pound Pacific/True Cod filletsor Ling Cod
¼ cub Butter
3 tablespoon Flour
½ teaspoon Dry mustard
1 dash Cayenne pepper
2 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Salt
1 Egg; well-beaten
1 cub Grated sharp Cheddar cheese
3 English muffinssplit and toasted
6 Tomato slices
Parsley

Preparation:

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about ½ cup of hot mixture into eggs; return to mixture in saucepan. Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute.
Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately.

CRUNCHY HOT CRAB BITES

Servings: 16 servings

Ingredients:

1 ½ cub Crab mead, drained, all bitsof shell removed
1 tablespoon Fresh lime or lemon muice
½ teaspoon Grated lime peel
1 Green onion, minced
2 tablespoon Minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon Hot prepared mustard (or totaste)
Several dashes of liquidhot-pepper sauce (or totaste)
2 tablespoon Unsalted butter, melted
16 Melba toast rounds
½ cub Grated Swiss or sharpCheddar cheese

Preparation:

Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.

Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-½ tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers.

Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4

CRUNCHY TACO BAKE

Servings: 1 servings

Ingredients:

1 pound Ground beef
½ cub Onions, chopped
1 can Hot chili with BEANS (15 oz)
1 can Tomato sauce (15 oz)
1 can Tomato paste (6 oz)
1 ½ teaspoon Chili powder
½ teaspoon Salt
2 cub Corn chips, coarsley crushed
1 cub Cheddar cheese, shredded

Preparation:

Crumble ground beef in a 2 quart casserole. Add onions; microwave on high for 4 to 6 minutes. Stir to break up meat. Drain. Stir in chili with BEANS, tomato sauce, tomato paste, chili powder and salt. Microwave on high for 6 to 8 minutes. Sprinkle 1 cup of corn chips in 8x8 inch baking dish.
Spoon meat mixture over chips. Top with remaining corn chips. Sprinkle with cheese. Microwave on high for 1 to 2 minutes. Serve with lettuce and salsa. Randy Rigg

CRUNCHY TACO CHIP CHICKEN

Servings: 4 servings

Ingredients:

4 3 ounce skinless chickn breasts
1 cub Chopped scallions or onions
1 cub Chopped red pepper
½ cub Chopped celery
1 tablespoon + 1 t local margarine
1 ½ cub Stewed tomatoes
4 Taco shells, crushed coarse
20 small Pimento-stuffed olives, chopped
1 ½ ounce Shredded cheddar cheese

Preparation:

1. In a 1 ½ quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.

2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened.

3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts.

Serve with rice and a salad.

Each serving provides: 1 fat, 2 ½ proteins, 2 vegetables, ½ bread. Per serving: 351 calories.

Source: Weight Watchers Magazine, June 1993

CURRY CHICKEN CASSEROLE

Servings: 4 servings

Ingredients:

4 cub Chicken - chopped upnot too small
2 package 10oz. frozen broccolicooked and cut in halvesOR-
2 bunch Fresh broccoli
½ teaspoon Salt & pepper
2 can 10oz. cream of chicken soup
1 cub Mayonnaise
½ cub Cheddar cheese, grated
½ cub Soft bread crumbs
1 teaspoon Curry powder
1 teaspoon Lemon juice
1 tablespoon Melted butter

Preparation:

Use cooked chicken (or better yet cook some up fresh). Place cooked broccoli and then chopped chicken in a large casserole.
Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper.
Pour over the chicken and top with cheese. Toss bread crumbs in melted butter and sprinkle over the top.
Bake uncovered for 35 minutes at 325.

DAK'S CORN-CHEDDAR CHEESE-OAT BRAN BREAD (BREAD MACHINE)

Servings: 12 servings

Ingredients:

1 package Yeast
1 cub Whole wheat flour
1 cub Better for Bread flour
½ cub Oat bran
½ cub Yellow corn meal
3 tablespoon Gluten
1 teaspoon Salt
2 tablespoon Oil
2 tablespoon Honey
¾ cub Creamed corn, warmed
½ cub Durkee Canned French Fried
Onions
2 tablespoon Bac-Os Bacon Flavored bits
(or equivalent)
½ cub Grated cheddar cheese
1 Egg
¾ cub Plus 2 tb warm water

Preparation:

Set machines browning control to light. Put all ingredients into pan in the order listed, select "Oat/French" and push "Start."

DEBBIE'S CHALUPA DIP

Servings: 4 servings

Ingredients:

3 each Avocados
2 teaspoon Lemon juice
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Sour cream
½ cub Mayonnaise
1 package Taco seasoning mix
½ cub Green onion (chopped)
3 each Tomatoes (chopped/drained)
8 ounce Cheddar cheese (grated)

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

DELUXE FAJITA NACHOS

Servings: 4 servings

Ingredients:

2 ½ cub Shredded cooked chicken
1 package LAWRY'S Spices & Seasoningsfor Fajitas (1.27 oz)
1/3 cub Water
8 ounce Tortilla chips
1 ¼ cub Grated Cheddar cheese (5 oz)(4 oz)
1 cub Grated Monterey Jack cheese
1 large Tomato, chopped
1 can Sliced ripe olives, drained(2 ¼ oz)
¼ cub Sliced green onions
Salsa

Preparation:

In medium skillet, combine chicken, Spices & Seasonings for Fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter, arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese. Top with tomato, olives, green onions and desired amount of salsa.

Makes 4 appetizer or 2 main dish servings.

PRESENTATION: Garnish with guacamole and sour cream.

HINT: For a spicier version, add sliced jalapenos.

DELUXE JALEPENO CORNBREAD

Servings: 9 servings

Ingredients:

1 cub Yellow cornmeal
17 ounce Whole kernel corn
½ teaspoon Baking soda
¾ teaspoon Salt
1 Jalepeno pepperschopped
2 Eggsbeaten
1 cub Buttermilk
Pimentochopped
½ cub Margarinemelted
1 cub Cheddar cheesegrated
1 medium Onionchopped

Preparation:

Mix all ingredients except cheese. Pour into a well-greased 9x9" pan.
Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people.

SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers of

DELUXE NACHOS

Servings: 48 servings

Ingredients:

Karen Mintzias

REFRIED BEANS:
2 cub Dry pinto beans
1 large Onion
1 Ham hockWater
½ cub Lard
Salt

NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 cub Shredded Jack cheese
1 cub Shredded cheddar cheese
2 Jalapeno chiles (or more); finely chopped
1 cub Finely diced tomatoes
1 cub Finely chopped cilantro

Preparation:

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 ½ hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.

Created by: Red Onion, Los Angeles

(C) 1992 The Los Angeles Times

DEVILED CRAB QUICHE

Servings: 8 servings

Ingredients:

2 cub All-purpose flour
½ teaspoon Salt
½ teaspoon Chili seasoning
¼ cub Cold margarine, diced
¼ cub Lard, diced
½ cub Finely grated Cheddar cheese
3 tablespoon Cold water
6 slice Bacon, chopped
2 Onion, chopped
4 ounce Crabmeat, flaked
3 Eggs
2/3 cub Half-and-half
½ teaspoon Mustard powder
¼ teaspoon Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

Preparation:

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

DOUBLE CHEESE SPAM BAKE

Servings: 6 servings

Ingredients:

1 package Active dry yeast
½ cub Warm milk (120-130'F.)
½ cub Warm water (120-130'F.)
3 tablespoon Butter or margarine,softened
2 tablespoon Sugar
1 tablespoon Dried parsley flakes
½ teaspoon Salt
⅛ teaspoon Garlic powder
1 Egg
2 ¾ cub Flour
2 cub Shredded Cheddar cheese
1 can SPAM Luncheon Meat, cut intostrips (12 oz)
1 cub Shredded Mozzarella cheese
2 tablespoon Grated Parmesan or Romanocheese

Preparation:

In large mixing bowl, dissolve yeast in warm milk and water. Add butter, sugar, parsley flakes, salt, garlic powder, egg, and 1 ½ cup flour. Blend ½ minute on low speed, scraping bowl constantly.
Beat 3 minutes on high speed, scraping bowl occasionally. Stir in remaining flour and Cheddar cheese until smooth. Cover; let rice in warm place until double, about 40 minutes. (The dough may be refrigerated 2-24 hours before baking.) Heat oven to 350'F. Spread dough in well greased 12" pizza pan or 13x9" baking pan. Arrange SPAM on top of dough, pressing down slightly. Bake 25-30 minutes or until golden brown. Sprinkle Mozzarella and Parmesan cheeses over SPAM.
Bake 5 minutes longer or until cheese is melted.

DUCHESS POTATO PUFF

Servings: 6 servings

Ingredients:

2 ¼ cub Water
3 tablespoon Margarine or Butter
½ teaspoon Salt
½ cub Milk
2 ½ cub Mashed Potatoe Flakes
Egg
½ cub Dairy Sour Cream
2 ounce Shredded Cheddar Cheese*

Preparation:

*INGREDIENT LIST SHOULD READ: 2 oz. (½ cup) shredded cheddar cheese.

Heat oven to 350 degrees F. Lightly butter 1 ½-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat.
Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F.
for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. I have not tried this recipe yet. It comes from my "PIllsbury Festive Holiday Recipes" cookbook, Classic No. 13.

DUNBAR MACARONI & CHEESE

Servings: 8 servings

Ingredients:

1 package Large elbow macaroni
24 ounce Tomato sauce
1 each Salt to taste
1 ½ cub Chicken broth
12 ounce Grated sharp cheddar cheese
1 each Pepper to taste

Preparation:

Preheat oven to 350 degrees. Cook the noodles according to package directions. In large bowl, mix the noodles, tomato sauce and cheese together well. Pour into large round casserole dish. Pour 1 cup chicken broth over the mixture. Let stand for 15-20 minutes. Pour remaining broth over the mixture and bake for 45-60 minutes or until bubbly in the center. Let stand for 10 minutes before serving.

EASY BAKED POTATOES

Servings: 6 servings

Ingredients:

6 Potatoes unpeeled & cubed
¼ cub Butter
1 ounce Envelope onion soup mix
1 cub Shredded Cheddar cheese
¼ cub Chopped green onions

Preparation:

Place potatoes in a lightly greased 12 x 8 x 2 inch baking dish; dot with butter and sprinkle with onion soup mix. Cover with aluminum foil and bake at 400 for 30 minutes. Stir mixture and bake an additional 30 minutes.
Uncover and sprinkle with cheese and green onions. From "Progressive Farmer, January 1992; Mikie Lancaster, Chattanooga, TN

EASY BEEF BAKE

Servings: 2 servings

Ingredients:

1 package Onion and mushroom or beef
Flavor mushroom soup mix
¼ cub Water
1 pound Ground beef
½ cub Soft bread crumbs
¼ cub Ketchup
1 medium Egg
3 cub Hot mashed potatoes
Shredded Cheddar cheese

Preparation:

Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes.

EASY CHEDDAR SWISS FONDUE

Servings: 675 ml

Ingredients:

2 cub Cheddar cheese, shredded(500mL)
2 cub Swiss cheese, shredded(500m)
¼ cub All purpose flour (50mL)
1 ¼ cub Dry white wine or beer(300mL)
¾ teaspoon Salt (3mL)
1 pinch Garlic powder
Crusty French bread cubes

Preparation:

Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat.

Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added).

Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping.
Makes about 2 ¾c(675mL)

EASY CHEESY CHICKEN WITH CHILIES

Servings: 4 servings

Ingredients:

6 each 8-inch flour tortillas
2 tablespoon Vegetable oil
3 tablespoon All purpose flour
1 pound Chicken cutlets (about 6)
10 ounce Can enchilada sauce
11 ounce Can vacuum-packed corn
4 ounce Can whole green chilies
¾ cub Shredded Cheddar cheese
2 each Medium-size scallions
1 (For garnish)

Preparation:

1. Heat oven to 375. Wrap tortillas in foil. Place directly on oven rack.
2. Heat oil in a large nonstick skillet. Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.
3. Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden. Remove to paper towels to drain.
Wipe out skillet. Add enchilada sauce and corn and bring to a boil.
4. Meanwhile, drain and coarsely chop chilies.
5. Arrange cutlets on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top.
6. Remove tortillas from oven. To serve, put 1 cutlet and some sauce on each tortilla. Fold or roll up.
Makes 4 servings. Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium Source: Woman's Day, 12/17/91

EASY CHEESY SNACK BREAD

Servings: 8 servings

Ingredients:

4 ½ cub All-Purpose Flour, divided
2 package FLEISCHMANN's 8 g Quick-Rise
1 Instant Yeast (2 Tbls)
2 teaspoon Italian Seasoning,
1 Dried, crushed
1 ½ teaspoon Salt
1 each Garlic clove, minced
1 ½ cub Very warm Water(125F-130F)
2 each Eggs
2 cub Cheddar Cheese, shredded
2 can Green Chilies, 114Ml each,
1 Diced, drained
¼ cub Pimentos, drained, sliced

Preparation:

In a large bowl, combine 2 cups of the flour, undissolved yeast, Italian seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ½ cup more flour; beat 2 minutes at high speed scraping bowl immediately. With spoon mix in 1 cup of cheese and enough flour to make a soft dough. Cover; let rest for 10 minutes. With back of a large metal spoon or lightly oiled hands, spread dough in greased 15x10x¾-inch(2L) jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake in 400F(200C) oven 20 to 25 minutes or until done. Serve warm, cut into squares. Makes about 24 squares.

EASY ONE-DISH HAM BAKE

Servings: 8 servings

Ingredients:

1 package Frozen broccoli cuts, 16oz.,
Rinsed and drained
1 can Cream of mushroom soup
1 can Cheddar cheese soup
1 cub Milk
3 cub Cut-up ham, chicken, turkey
Or beef
½ teaspoon Onion powder
2 cub Bisquick baking mix
1 ½ cub Milk

Preparation:

Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes.

EASY SPAGHETTI CASSEROLE

Servings: 8 servings

Ingredients:

1 ½ cub Ground chuck
1 large Onion, chopped
1 large Green pepper, chopped
½ pound Fresh mushrooms, sliced
2 cl Garlic, minced
1 can 35 oz Italian peeled tomatoscoarsely chopped and juicereserved
1 can 12 oz tomato sauce
1 teaspoon Basil
1 teaspoon Oregano
1 Bay leaf
¾ teaspoon Salt
¼ teaspoon Pepper
1 pound Spaghetti,linguine, orfettucine
2 cub Shredded cheddar cheese
1 cub Bread crumbs

Preparation:

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish.
Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

EGGPLANT-MACARONI BAKE

Servings: 4 servings

Ingredients:

6 ounce Elbow macaroni
2 tablespoon Grated Parmesan cheese
2 tablespoon Minced scallions
1 tablespoon + 1 t. olive oil
¼ teaspoon Black pepper
2 cub Sliced eggplant, ½" thick
2 medium Sliced tomatoes, ½" thick
½ teaspoon Basil
3 ounce Shredded cheddar cheese
¼ teaspoon Paprika

Preparation:

1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve ¼ cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside.

2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender.

3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly.

Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories.

Per serving: 324 calories

Source: Weight Watchers Magazine, June 1993

EGGS PORTUGAL

Servings: 4 servings

Ingredients:

1 pound PRK SAUSAGE (bulk)
8 Slices bread/cubed
¾ pound Cheddar cheese/shredded
4 Eggs;beaten
2 ½ cub Milk
¾ teaspoon Mustard
1 can Mushroom soup
¼ cub Vermouth

Preparation:

In a 9x13 greased caserole dish, place bread cubes. Brown sausage into very fine pieces, drain. Top bread with cheese. Place sausage on top of cheese and bread Mix eggs and milk together and pour on top of the sausage, bread and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and soup (no extra water) together and spread over the top of the casserole.
Bake 300 1 hour.

EIGHT GREAT PEANUT BUTTER SANDWISHES

Servings: 2 sandwishes

Ingredients:

1ST SANDWICH:
2 tablespoon Peanut butter
2 tablespoon Sesame tahini;
1 tablespoon Sunflower seeds;
2 Figs; chopped

2ND SANDWICH:
2 tablespoon Peanut butter
¼ cub Celery; chopped
2 tablespoon Yogurt;
2 tablespoon Peanuts; chopped

3RD SANDWICH:
2 tablespoon Penut butter;
2 tablespoon Cheddar cheese; grated

4TH SANDWICH:
¼ cub Tahini
¼ cub Penut butter;
¼ cub Raisins;
2 tablespoon Milk powder;

5TH SANDWICH:
2 tablespoon Peanut butter;
½ Banana; mashed
2 tablespoon Non-fat milk powder;
½ teaspoon Vanilla;

6TH SANDWICH:
2 tablespoon Peanut butter;
¼ cub Alfalfa sprouts;
1 tablespoon Sesame seeds;
8 To 10 slices cumumber;
1 teaspoon Mayonnaise;

7TH SANDWICH:
2 tablespoon Peanut butter;
2 tablespoon Raisins;
¼ cub Apple; chopped

8TH SANDWICH:
8 ounce Tofu; mashed
¼ cub Peanut butter;
1 Banana;
1 teaspoon Lemon juice;

Preparation:

These spreads are best cold. They make good fillings for taking to work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1 FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm; 2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3 MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm; 4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 ½ MEATS EXCHANGES + 1 FRUIT EXCHANGES; CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + ¼ FRUIT EXCHANGE; CAL 309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master

EILEEN'S CORN-CHILLIES-CHEESE BREAD

Servings: 1 servings

Ingredients:

MICHAEL HATALA RJHP21A:

FOR 1-½ LB. LOAF:
1 package Yeast
3 cub Bread flour
¾ cub Yellow cornmeal
½ cub Whole kernel canned corn;drained
1 tablespoon Canned Ortega chillies;chopped
½ cub Cheddar cheese, shredded
1 Egg
1 tablespoon Soft butter
½ teaspoon Salt
2 teaspoon Sugar
1 ¼ cub Warm water

Preparation:

Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK

ELIZEBETH'S CHEESE BISCUITS

Servings: 20 servings

Ingredients:

2 cub Unbleached all-purpose flour
1/3 cub Nonfat dry milk powder
3 tablespoon Grated white cheddar cheese(preferably raw milk)
2 ½ tablespoon Wheat germ
2 tablespoon Grated mozzarella cheese
2 tablespoon Grated Emmenthal cheese
1 tablespoon Baking powder
1 teaspoon Salt
½ cub (1 cup) well-chilled butter,cut into 8 pieces
1 cub Cold water

Preparation:

Makes about 20

Preheat oven to 350 F. Lightly butter 2 baking sheets. Combine all ingredients except butter and water in large bowl of heavy-duty electric mixer. Using paddle attachment, cut in butter until mixture resembles coarse meal. Slowly pour in water, beating until dough just comes together. Turn out onto lightly floured surface and pat to ¾-inch thickness. Cut into 2 ½ inch squares using floured knife. Arrange on prepared sheets, spacing 1 inch apart. Bake until light brown, about 15 minutes. Serve immediately. (Dough can also be made by hand.)

Bon Appetit

ELOTE CON CREMA (FRESH CORN WITH CREAM, CHILES, & CHEESE)

Servings: 6 servings

Ingredients:

¼ cub Butter
½ medium Onion; finely chopped
1 Cl Garlic; peeled and choppe
5 Chiles poblanos; roasted and
4 cub Corn; *
¼ pound Mild cheddar cheese; in smal
1 teaspoon Salt
Thick sour cream; see recipe

Preparation:

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way.

This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated.

Preheat the oven to 350 degrees F.

Melt the butter and cook the onion and garlic, without browning, until they are soft.

Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.

Add the corn, heese, and salt to the chile mixture. Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn. If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time.

Serve the vegetables hot, with the sour cream.

ENCHILADA CASSEROLE

Servings: 1 servings

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
1 can Cream of mushroom soup
1 can Ro-Tel tomatoes & chilies
12 Corn tortillas
12 ounce Cheddar cheese, grated
Salt and pepper to taste

Preparation:

Brown ground beef and onion; drain off grease. Set aside. Mix mushroom soup and tomatoes in blender. Add to ground beef. In a greased 9x13 inch casserole dish, layer 5 to 6 tortillas, torn into bite size pieces, half the ground beef mixture and ½ the grated cheese. Repeat layers; ending with cheese. Bake at 350 degrees for 30 minutes. Randy Rigg

ENCHILADA CASSEROLE II

Servings: 4 servings

Ingredients:

1 pound Lean ground beef round
1 tablespoon Instant minced onion
1 Clove garlic, peeled andcrushed
1 teaspoon Pepper
2 ½ teaspoon Chili powder
2/3 cub Water
8 ounce Can tomato sauce
2 cub Sharp Cheddar cheese,shredded
¼ teaspoon Salt
6 Tortillas or taco shells

Preparation:

1. Crumble beef into a shallow, 2 ½-quart, heat-resistant, non- metallic casserole. Sprinkle meat with minced onion and crushed garlic.
2. Heat, uncovered, in Microwave Oven 5 minutes. Stir oc- casionally to break
up meat.
3. Drain excess fat. Add pepper, chili powder, water and tomato sauce. Stir to combine. Heat, uncovered, 4 minutes in Microwave Oven.
4. Alternately layer tortillas, meat sauce and cheese in a round-1 ½-quart,
heat-resistant, non-metallic casserole. Last layer should be cheese.
5. Heat, covered, in Microwave Oven 7 to 9 minutes or until cheese is melted.

ENCHILADA PIE

Servings: 1 servings

Ingredients:

1 ½ pound Ground beef
1 large Onion, chopped
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Green chilies (sm), chopped
1 can Enchilada sauce
¾ cub Milk
1 package Soft tortillas
½ pound Cheddar cheese, grated
½ pound Monterey Jack cheese, grated
1 pint Sour cream

Preparation:

Brown meat and chopped onion in a skillet and season with salt and pepper to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9x13 inch pan with 6 tortillas and top with half the meat mixture and half the cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly and cut into squares to serve. Top each square with a dab of sour cream.
Serves 8. Randy Rigg

ENCHILADAS VERDES - GREEN CHILI

Servings: 4 servings

Ingredients:

12 Corn Tortillas
4 tablespoon Oil Or Lard
1 Clove Garlic
1 tablespoon Flour
4 cub Green Chili Sauce
1 Salt To Taste
2 cub Cheddar Cheese, Grated
¼ cub Minced Onion

Preparation:

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

ENGLISH CHEDDAR AND VEGETABLE MEDLEY SOUP

Servings: 8 servings

Ingredients:

2 Onions; chopped
3 Carrots; peeled, chopped
2 Rib of Celery; sliced thin
2 Baking Potatoes; peeled andcut into ½ inch dice
1 Butternut Squash; peeled &seeded and fiber removed &cut into ½ inch dice
8 cub Chicken Stock
Salt and Pepper to taste
2 cub Skim Milk
½ cub Heavy Cream
2 tablespoon Worcestershire Sauce
2 cub Cheddar Cheese;sharp,grate

GARNISH:
10 Bacon Strips; chopped, frieduntil crispy brown & drain
1 cub White Cheddar Cheese; cubedinto ¼ inch pieces
½ cub Parsley; chopped
1 French Bread; seenote

Preparation:

Seenote: French Bread, slice and broil on both sides to make toast.
In a large pot, combine the onions, carrots, celery, potatoes and squash.
Add the chicken stock and salt and pepper to taste. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until tender. Strain the solids from the liquid and puree until smooth in a food processor or blender. Return the pureed vegetables to the hot cooking liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring just to the boil, then lower the heat. Add the shredded cheese and stir until smooth and creamy. Taste and adjust the seasonings with additional salt and pepper. Transfer the soup to a Tureen and garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top. Serve with the slices of toasted French Bread.

FAMILY-STYLE CHUCK WAGON CHILI

Servings: 4 servings

Ingredients:

1 pound Lean ground beef
1 tablespoon Minced garlic
1 can Whole tomatoes (16 oz can) undrained coarsely chopped
1 can Kidney beans (16 oz can) rinsed and drained
¾ cub Picante Sauce
2 teaspoon Chili powder, as desired as much as 3 teaspoons
2 ½ teaspoon Ground cumin
2/3 cub Sliced green onions w/tops ¼-inch pieces

OPTIONAL TOPPINGS:
Shredded monterey jack or cheddar cheese
Hot cooked rice
Sour cream
Chopped cilantro

Preparation:

Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in remaining ingredients except green onions and optional toppings. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally. Ladle chili into bowls; serve with optional toppings and additional picante sauce. Makes 4 servings, about 5 cups chili.
A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour. If you prefer, black beans or pinto beans may be substituted for kidney beans.

FAT FREE BURITOS

Servings: 1 servings

Ingredients:

¼ cub Ff cream cheese
½ cub Ff mexican cheddar cheese (
I used kraft)
1 can Ff refried beans
1 Chopped tomatoe
½ cub Shredded lettuce
½ cub Picante sauce
2 Chpped green onions
¼ Pckg taco seasoning ( i
Think this was crucial to
The taste)
2 To 3 ff flour tortillias

Preparation:

mix cream cheese with picante sauce and half of cheddar cheese. mix seasoning with refried beans; chop letuce, tomatoe and onion. arrange these items in lay ers in the middle of the tortillia, sprinkle with a dash or two of hot sauce and some garlic powder. wrap; bake in 375 oven for 20 munites or so. serve with vegtable rice and you have a fat free mexican meal, hard as it is to beleve!

hope this works as well as it did for me; jenny From: jenny <JCPHIL00@UKCC.uky.edu>. Fatfree Digest [Volume 10 Issue 32], Sept. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

FAVORITE LENTIL SOUP

Servings: 8 servings

Ingredients:

2 tablespoon Olive oil
2 large Onion, chopped
3 Carrots, grated
¾ teaspoon Marjoram
¾ teaspoon Thyme
1 can Tomatoes with juice (28 oz)
7 cub Homemade brothOR
3 ½ cub Canned brothAND
3 ½ cub Water
1 ½ cub Lentils, rinsed and pickedover
½ teaspoon Salt
Pepper to taste
¾ cub Dry white wine
½ cub Chopped parsley
4 ounce Cheddar cheese, grated

Preparation:

In a large pot, heat the oil. Saute the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft. Add the tomatoes, breaking them up. Add the broth and lentils.

Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add the salt, pepper, wine and parsley and simmer a few minutes more.
Ladle into bowls and sprinle with grated cheese.

FETTUCCINE ALFREDO

Servings: 4 servings

Ingredients:

1 pound Fettuccine
½ cub Butter
1 cub Light cream
¾ cub Parmesan cheese
¾ cub Cheddar cheese, grated
¼ teaspoon Pepper

Preparation:

Cook fettuccine according to directions.
Melt butter in top of double boiler. Add remaining ingredients and cook until smooth, stirring constantly.
Remove when hot, but do not boil. Toss in noodles.

FIESTA CASSEROLE

Servings: 6 servings

Ingredients:

2 pound Ground beef
8 ounce Shredded cheddar cheese
2 medium Onions, chopped
1 package Taco seasoning mix
1 pound Tortilla chips
16 ounce Tomato sauce

Preparation:

In skillet, cook ground beef and onions until meat is brown and onions are tender. Drain off excess fat. Stir in taco seasoning mix and tomato sauce, simmer for 5 minutes. Place 3 cups tortilla chips in 2 qt baking dish. Top with ½ grated cheese, the meat mixture, and then the remaining cheese.
Top with additional 2 cups tortilla chips. Bake at 350 for 15 minutes.
Garnish with sour cream and black olives if desired. Even stir in some jalapenos!!!

FIESTA POTATOES

Servings: 4 servings

Ingredients:

4 cub Homemade mashed potatoes
1 Green bell pepper
1 large Onion
6 slice Bacon
½ pound Cheddar cheese
3 tablespoon Butter

Preparation:

(From Potato City, Coudersport, Pa.)

Dice the pepper and onion, and sautee for a few minutes in butter.
Cook and crumbe the bacon into bits. Grate cheese, setting some aside for topping. Prepare mashed potatoes. While potatoes are still hot, fold in the pepper and onions and add the bacon and most of the cheese. Add salt and pepper to taste.

Place the mixture in a casserole. When ready to serve, top with remaining cheese and broil until cheese melts. Serve hot.

FIESTA RICE FOR A CROWD

Servings: 36 servings

Ingredients:

2 cub Chopped onion
¼ cub Butter or margarine
4 cub Uncooked long grain rice
2 can Small pitted ripe olives. drained
2 can Tomatoes with liquid (28 oz) cut up
1 cub Chopped green pepper
1 tablespoon Salt
1 teaspoon Chili powder (or up to 2 t.)
1 teaspoon Dried oregano
½ teaspoon Pepper
4 cub Water
3 cub Shredded cheddar cheese

Preparation:

In a large skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients.
Divide between 2 ungreased 13"x9"x2" baking pans. Stir 2 cups of water into each pan. Cover and bake at 350 for 1 ½ hours. Uncover; sprinkle with cheese. Return to the oven for 5 to 10 minutes or until cheese melts.

FIESTA TAMALE PIE

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
1 Clove garlic,peeled & crushed
1 small Onion, minced
1 pound Lean ground beef
¼ pound Bulk pork sausage
16 ounce Stewed tomatoes, undrained
16 ounce Whole kernel corn, drained
1 ½ teaspoon Salt
1 ½ teaspoon Chili powder
18 Pitted ripe olives
2 Eggs, well beaten
1 cub Corn meal
1 cub Milk
1 cub Grated Cheddar cheese

Preparation:

1. Combine vegetable oil, onion and garlic in a large, heat- resistant, non-metallic mixing bowl; heat, uncovered, in Micro- wave Oven 2 minutes or until onion is tender. 2. Add ground beef and sausage to onion and garlic.
Heat, uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir occasionally. 3. Drain excess fat. 4. Add tomatoes, corn, salt and chili powder to meat mixture. Heat, uncovered, in Microwave Oven 4 minutes or until mixture comes to a boil. 5. While meat mixture is cooking, combine eggs, corn meal and milk in a medium-sized bowl. Blend thoroughly. Set aside 6. Pour meat mixture into an 8-inch square, heat-resistant, non- metallic baking dish. 7. Press olives into meat mixture. 8. Spoon corn meal mixture over meat mixture. 9. Sprinkle grated cheese on top. Heat, uncovered, 10 minutes or until cheese melts.

FIGUE VERT (GREEN BANANA) GRATIN

Servings: 4 servings

Ingredients:

3 pound Green bananas
2 cub Chicken Stock
2 tablespoon Butter
1 Small Onion, chopped
1 cub Light cream or milk
2 Eggs, beaten
Salt
Ground Nutmeg
1 pinch Cinnamon
1 cub Grated Cheddar Cheese
½ cub Fresh Bread Crumbs

Preparation:

Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist.
Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13.

FILLED HAMBURGERS

Servings: 3 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Bread Crumbs; Dry
¼ cub Onion; Chopped, 1 small
1 each Egg; Large
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper

FILLINGS:
1 Dill Pickle Or Pickle Relish
1 Prepared Mustard
1 Catsup
1 Horseradish
1 Onion Slices OR
1 Finely Chopped Onion
1 Tomato Slices
1 Process American Cheese OR
1 Cheddar Cheese Slices

PEPPY CHEESE FILLING:
¼ cub Cheese; **
2 tablespoon Mayonnaise Or Salad Dressing
1 pound Worcestershire Sauce
½ teaspoon Salt
½ teaspoon Mustard; Prepared
¼ teaspoon Pepper

OPTIONAL:
1 Green Chiles,Canned,To Taste
1 Jalapenos; Canned, To Taste

Preparation:

* Use one or more of these fillings in your hamburgers. Your choice.
** Use Process American or Cheddar Cheese.
~------------------------------------------------------------------------- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 ½-inches in diameter. Top each of 6 patties with a filling, spreading to within ½-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes.
PEPPY CHEESE FILLING:
Mix all ingredients.

FILLED OMELET

Servings: 2 servings

Ingredients:

3 each Egg
1 tablespoon Butter
4 each Bacon slices, crumbled
¼ cub Cheddar cheese, shredded
2 tablespoon Sour cream
1 tablespoon Chive, snipped

Preparation:

Mix eggs slightly. Combine with bacon, cheese,sour cream, and chives and cook the same as french omelet.

FIREHOUSE SPECIAL

Servings: 8 servings

Ingredients:

1 ½ pound Ground round
1 small Onion; diced
1 tablespoon Oil
2 can Cream of chicken soup
1 Soup can milk
4 ounce Green chiles; diced
24 Corn tortillas
1 pound Cheddar cheese; shredded

Preparation:

Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese.
Repeat layers. Bake at 325~ for 20-30 minutes.

FOLDOVERS

Servings: 4 servings

Ingredients:

1 cub Milk
2 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Dry Yeast Or 1 Packet
½ cub Warm Water (115 - 120øF.)
3 cub Unbleached White Flour,Sifted
1 cub Whole Wheat Flour, Sifted
1 ½ pound Ground Beef
½ cub Peeled Chopped Onion
¼ cub Chopped Celery
2 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic Powder
⅛ teaspoon Ground Cumin
1 can Tomato Sauce
½ cub Shredded Cheddar Cheese
½ cub Cooked Rice

Preparation:

Contributed to the echo by: Rich Harper Originally from: "Western Cooking Hearty Food for Hungry Folks", by Los McBride Foldovers Scald milk. Stir in sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on a floured board and knead until elastic--about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled--about an hour.

While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer gently 10 minutes.

When dough has doubled, roll out very thin on a floured board. Cut into 6 envenly sized squares. Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square. Fold over as for turnovers and seal edges with a fork.

Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes. Make a small slit in the top of each Foldover. Bake at 350 degrees F. for 20 minutes. Let cool.

When cool spread butter on each cooled Foldover and wrap in foil. If you make large batches for future Foldovers, now is the time to freeze them.

At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side.

FONDUE INDIENNE

Servings: 4 servings

Ingredients:

1 Garlic clove, crushed
1 medium Onion, grated
1 ¼ cub Dry white wine
2 teaspoon Curry powder (more orless, to taste)
2 tablespoon Flour
2 ½ cub Cheddar cheese(matured), grated
¼ cub Fruit relish, spicy
½ teaspoon Salt
Pepper, freshly ground,to taste

Preparation:

Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step.

Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot.

Combine the grated cheese and flour by tossing in a plastic bag. Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth.

Stir in the relish. Season with salt and freshly ground pepper. Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal.

I often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue:

: o Mushroom caps, sauteed quickly in butter, tossed in chopped parsley : o Whole, peeled and deveined prawns
: o Fresh pineapple chunks
: o Canned artichoke hearts, well drained and halved : o Unpeeled apple wedges, thick banana slices or peeled pear quarters : o Thick cucumber slices or chunks
: o Small whole radishes
: o Cauliflower
: o A small French loaf per person
: o Anything else that tickles your fancy

NOTES:

* Cheese fondue with curry flavor -- This is a very tasty meal and a lot of fun as well. You will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking! My wife and I enjoy a fondue with dinner guests or simply by ourselves, and this is one of our favourites. This recipe is adopted from one published by the Australian Dairy Corporation many years ago.

* Toss fruit in lemon juice to prevent browning.

: Difficulty: easy.
: Time: 40 minutes preparation, cooking takes as long as it takes you to eat it.
: Precision: approximate measurement OK

: Michael Oudshoorn
: Computer Science Dept., University of Adelaide, South Australia : mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

FOUR CHEESE, PASTA AND BEEF

Servings: 1 servings

Ingredients:

6 ounce Penne or other tube pasta
¾ pound Ground beef
1 can 14 ½ oz Chunky Pasta Style
Stewed tomatoes (DelMonte)
1 cub Sliced green onions
1 package (3 oz) cream cheese
½ cub Shredded swiss cheese
½ cub Shredded parmesan cheese
½ cub Shredded SharpCheddar cheese

Preparation:

Cook pasta as package directs; drain. In skillet brown meat. Salt and pepper to taste.
Add tomatoes; cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheeses.
Prep and cook time: 30 minutes

FOUR GREAT COTTAGE CHEESE SANDWICHES

Servings: 2 sandwishes

Ingredients:

1ST SANDWISH:
½ cub Cottage cheese; (low-fat)
2 tablespoon Peanut butter;

2ND SANDWISH:
1 Hard boiled egg;
¼ cub Alfalfa sprouts;(optional)
1 Dill pickle; chopped

3RD SANDWISH:
⅛ cub Cottage cheese;(low-fat)
2 teaspoon Chives;
2 tablespoon Cheddar cheese; grated
¼ cub Diced celery; finely

4TH SANDWISH:
¼ cub Cottage cheese; (low-fat)
2 tablespoon Raisins;
2 tablespoon Cashews; chopped
½ teaspoon Cinnamon;

Preparation:

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.
On hot days these combinations make a cook lunch served on a bed of lettuce with cracker or muffins on the side.
Food Exchanges per serving:

1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2 FATS EXCHANGES ~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm; 2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES; CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm;
3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm; CAR: 1gm:
4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2 FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'brion and her Meal Master

FRANK AND VEGETABLE CASSEROLE

Servings: 6 servings

Ingredients:

2 pound Frankfurters, boiled(I use ArmourAll-Beef franks)
20 ounce Broccoli spears(frozen), cooked
12 ounce Corn (canned), drained
20 ounce Cauliflower (frozen),cooked
6 large Potatoes, dicedand cooked (approx.)
1 pound Cheddar cheese, sliced

Preparation:

Thinly slice franks (18-20 slices per frank). Break cauliflower into bite sized florets. Separate broccoli into individual spears.

Combine all franks and vegetables in a 6-8 quart pot and mix well. Spread into baking pan(s). (I use 2 9x9 baking pans.) Cover ingredients with a layer of sliced cheese.

If cooking immediately, bake uncovered at 350 degrees F. for 15 minutes or until cheese melts. If coming from refrigerator, cook covered at 350 degrees F. for 30-35 minutes, then uncovered for 10-15 minutes until cheese melts and ingredients are evenly warmed.

NOTES:

* Casserole with frankfurters, vegetables and cheese.

* As a variation, cube half of the cheese and mix in with the vegetables, then top with remaining sliced cheese.

: Difficulty: Easy.
: Time: 45 minutes cooking, 15 minutes preparation, 15 minutes baking.
: Precision: Approximate measurement OK.

: Pat M. Iurilli
: Bell Communications Research Piscataway, NJ : {allegra, ihnp4, topaz}!rruxqq!pat

: Copyright (C) 1986 USENET Community Trust

FREEZER LOG

Servings: 6 servings

Ingredients:

½ pound Sharp Cheddar cheese
8 slice Cooked bacon
½ teaspoon Worcestershire sauce
1 teaspoon Dry mustard
2 teaspoon Mayonnaise

Preparation:

Combine in food processor - ½ lb. sharp yellow cheese, 8 slices bacon, ½ tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise.
Blend until bacon is minced. Form into a log shaped like party rye bread.
Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on rye bread,

FREEZER MIX ALL-AMERICAN HOT DISH

Servings: 6 servings

Ingredients:

3 ½ cub Browned/Seasoned Freezer Mix
1 can Corn; (8 oz), whole kernal
1 can Tomato sauce;(8 oz)
¼ cub Ripe olives; halved, pitted
4 ounce Noodles; uncooked
2 cub Water
1 teaspoon Oregano leaves
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar cheese; shreaded

Preparation:

Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. TO COOK IN OVEN:
Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens, about 15 minutes.

FREEZER MIX CHEESEBURGER PIE

Servings: 6 servings

Ingredients:

CRUST:
1 cub Biscuit baking mix
¼ cub Milk; or light cream

MEAT FILLING:
3 ½ cub Browned/Seasoned Freezer Mix
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Biscuit baking mix
1 tablespoon Worcestershire sauce

TOPPING:
2 each Tomatoes;sliced,medium
2 each Eggs
1 cub Cheddar cheese; shreaded

Preparation:

Heat oven to 375'. Mix 1 cup baking mix and the milk until a soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface; knead 5 times. Roll dough 2 inches larger than inverted 9-inch pie pan.
Ease into pan and flute edge of dough. Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in salt, pepper, 2 tablespoons baking mix and the Worcestershire sauce. Turn Meat Filling into pastry-lined pan. Arrange tomato slices on filling. Beat eggs slightly; stir in cheese. Spoon onto tomatoes, spreading to cover completely. Bake about 30 minutes. Cut into wedges. Serve with chili sauce if you like.

FREEZER MIX CHILIES CASSEROLE

Servings: 4 servings

Ingredients:

1 package Beef-Mushroom Freezer Mix
¼ cub Water
1 can Hot enchilada sauce(10oz)
1 can Green chilies(4oz)
1 can Red chilies(4oz)(see note)
3 cub Corn chips
1 ½ cub Shredded Cheddar cheese

Preparation:

Dip container of frozen mix in hot water just to loosen. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 350'. Rinse green and red chilies to remove seeds (the seeds are very hot). Cut chilies into small pieces. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 ¾ inches; repeat with remaining meat mixture, chilies and cheese. Sprinkle with remaining corn chips. Bake uncovered until casserole is bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If you prefer a milder flavor, you can substitute 1 can (2 ounces) sliced pimiento, drained, for the red chilies.

FREEZER MIX ENCHILADA CASSEROLE

Servings: 5 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
¼ cub Water
1 can Split ripe olives(2 ¼oz)
2 teaspoon Chili powder
6 Corn tortillas
1 ½ cub Shredded Cheddar cheese
1 ½ cub Shredded Monterey Jack

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.

Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 ¾x7 ½x1 ¾ inches; repeat. Bake uncovered until bubbly, 30 to 40 minutes.

FREEZER MIX MEXICAN CASSEROLE

Servings: 5 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
2 teaspoon Chili powder
1/3 cub Water
1 can Whole kernel corn(16oz)
1 can Sliced ripe olives(2 ¼oz)
½ cub Biscuit baking mix
¼ cub Yellow cornmeal
¾ cub Shredded Cheddar cheese
1 Egg
3 tablespoon Milk

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling. Reduce heat; cover and simmer 5 minutes.

Heat oven to 400'. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about ½ inch apart onto meat mixture. (The batter will bake together to form crust.) Bake uncovered 20 minutes.

FREEZER MIX ONE-DISH SPAGHETTI

Servings: 6 servings

Ingredients:

1 package Beef-Tomato Freezer Mix
3 cub Water
1 can Mushroom; stems/pieces(4oz)
1 package Spaghetti; thin
1 teaspoon Oregano; leaves
1 teaspoon Sugar
1 teaspoon Chili powder
1 cub Cheddar cheese; shredded

Preparation:

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese; cover and heat until cheese is melted.

FREEZER MIX PASTIES

Servings: 8 servings

Ingredients:

3 ½ cub Browned/Seasoned Freezer Mix
1 can Carrot; (8oz), diced
1 Potato;pared/shredded, mediu
½ cub American cheese; shredded
½ cub Cheddar cheese; shredded
¼ cub Catsup
½ teaspoon Garlic salt
¼ teaspoon Pepper
1 tablespoon Prepared mustard
1 package Pie crust mix/sticks(11oz)

Preparation:

Heat oven to 375'. Cook freezer mix in large skillet until meat is brown.
Drain off fat. Remove from heat; stir in remaining ingredients except pie crust mix and set aside. Prepare pastry for Two-crust Pie as directed on package. Divide dough into 8 equal parts. Roll each part on floured surface into a 7-inch circle. On half of each circle, spread about ½ cup meat mixture (packed) to within ½ inch of edge. Moisten edge of pastry with water. Fold pastry over filling, sealing edges with a fork. Place on ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on plates and top with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

FREEZER MIX PIZZA

Servings: 16 servings

Ingredients:

CRUST:
2 ½ cub Biscuit; baking mix
1 package Active dry yeast
2/3 cub Water; hot

MEAT MIXTURE:
1 package Beef-Tomato Freezer Mix
¼ cub Water
1 teaspoon Italian seasoning
1 dash Red pepper sauce

TOPPING:
2 cub Cheddar cheese; shredded
2 cub Mozaarella cheese; shredded
1 cub Parmesan cheese; grated

Preparation:

Heat oven to 425'. Mix baking mix and yeast; stir in water and beat vigorously. Turn dough onto well-floured surface; knead until smooth, about 20 times. Let dough rest a few minutes. While dough is resting, dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is minutes. Spoon onto bottom halves of buns; top with remaining halves. Divide dough in half. Roll each half on ungreased baking sheet into rectangle, 13x10 inches, or on pizza pan into 12-inch circle. Pinch edges to make a slight rim. Spread Meat Mixture almost to edges. Top with green pepper and cheeses. Bake until crust is brown and filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges.

FREEZER MIX TACOS

Servings: 10 servings

Ingredients:

MEAT FILLING:
1 package Beef-Tomato Freezer Mix
2 teaspoon Chili powder
⅛ teaspoon Cayenne red pepper
1 dash Red pepper sauce
¼ cub Water

SHELLS AND TOPPINGS:
8 each Taco shells
1 cub Cheddar cheese; shredded
1 cub Lettuce; shredded
1 each Tomato; chopped, medium

Preparation:

Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Uncover and simmer 15 minutes, stirring occasionally.
While Meat Filling is simmering, Heat taco shells as directed on package.
Spoon Meat Filling into taco shells. Top filling with cheese, lettuce and tomato. If desired, serve with taco sauce.

FRENCH FRY SPAM CASSEROLE

Servings: 8 servings

Ingredients:

1 package Frozen french fry potatoes,thawed (20 oz)
2 cub Shredded Cheddar cheese
2 cub Sour cream
1 can Condensed cream of chickensoup (10 ¾ oz)
1 can SPAM Luncheon Meat, cubed(12 oz)
½ cub Chopped red bell pepper
½ cub Chopped green onion
½ cub Finely crushed corn flakes

Preparation:

Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9" baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.

FRENCH TOAST CHEDDAR SANDWICHES

Servings: 4 servings

Ingredients:

2 each Eggs; lg
1/3 cub Milk or light cream
½ teaspoon Salt
8 each White bread; slices
1 Mustard; prepared
4 each Cheddar cheese; thick,slices
3 teaspoon Butter

Preparation:

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard.
Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

FRESH CAULIFLOWER AU GRATIN

Servings: 4 servings

Ingredients:

1 medium Head cauliflower
2 tablespoon Water
¼ teaspoon Salt
1 tablespoon Flour
½ cub Milk
1 tablespoon Butter
½ cub Grated sharp Cheddar cheese(optional)
Paprika

Preparation:

1. Wash cauliflower and separate into flowerets.
2. Place flowerets and water in a deep, 1 ½-quart, heat- resistant, non-metallic casserole.
3. Heat, covered, in Microwave Oven 7 to 9 minutes. Set aside.
4. In a medium-sized, heat-resistant, non-metallic bowl melt butter, uncovered, in Microwave Oven 15 seconds.
5. Blend in flour and salt. Stir till smooth. Gradually add milk.
6. Heat, uncovered, in Microwave Oven for 1 minute. Stir. Heat an additional
1 ½ minutes or until sauce is thickened and smooth. Stir occasionally.
7. Stir grated cheese into sauce.
8. Pour sauce over cauliflower and heat, uncovered, in Micro- wave Oven 1 minute or until cauliflower is heated through.
9. Sprinkle paprika over sauce before serving.

FRESH VEGETABLE TURKEY SALAD

Servings: 4 servings

Ingredients:

1 cub Seven Seas Viva (or any
Brand) Italian Dressing
1 cub Halved cherry tomatoes
1 cub Quartered mushrooms
1 cub Sliced zucchini or yellow
Squash
½ cub Pitted ripe olives
½ cub Red pepper strips
½ cub Sliced carrots
¼ cub Red onion rings
8 cub Torn assorted greens
½ pound Lois Rich fully cooked
Oven Roasted Breast of
Turkey, cut into strips
2 ounce Kraft Natural Shredded Mild
Cheddar Cheese

Preparation:

Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing if desired. Makes 4 to 6 servings.

VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing. Preparation time: 15 minutes plus refrigerating.

Source: Sunday Inquirer Coupon Section

FRITTATA

Servings: 4 servings

Ingredients:

½ cub Sliced green onions
1 tablespoon Butter or margarine
6 Eggs; beaten
½ cub Milk
¾ teaspoon Salt
¼ teaspoon Hot pepper sauce
2 cub Cooked rice
1 medium Tomato; chopped
1 can Chopped green chilies (4 oz)
4 ounce Shredded Cheddar cheese

Preparation:

Cook onions in butter until tender in 10-inch skillet over medium-high heat. Beat eggs with milk, salt, and pepper sauce. Stir in rice, tomato, and chilies. Pour into skillet. Reduce heat to medium-low. Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, and let stand about 10 minutes.

Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large bowl; whisk to blend. Stir in rice, tomato, cheese, chilies, and onions.
Pour into greased 10-inch baking dish. Bake at 375 degrees 30 minutes or until knife inserted in center comes out clean.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

GARLIC AND CHEESE GRITS

Servings: 4 servings

Ingredients:

2 cub Cold water
½ AM Corn Grits (Yellow or White)
1 teaspoon Sea salt (optional)
½ pound Sharp cheddar cheese, grated
2 tablespoon Butter
1 Egg; beaten, or egg replacer
¼ teaspoon Cayenne or tabasco
¼ teaspoon Paprika
1 Garlic clove; crushed OR...
¼ teaspoon -Garlic powder

Preparation:

In large saucepan mix well; water, grits and salt. Bring to simmer and cook until grits are very thick; remove from heat. Oil 13" x 9" baking dish. Stir together in sauce pan grits and remaining ingredients; pour into prepared dish and spread evenly. Sprinkle top with additional paprika. Bake for 30-35 minutes at 350 F.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

GARLIC POPCORN BALLS

Servings: 4 servings

Ingredients:

50 Cloves fresh garlic (about 4heads)
2 teaspoon Salt
4 cub Shredded Cheddar cheese(about 1 lb.)
5 quart Popped corn (about ½ cupunpopped)

Preparation:

Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place in microwave oven and cook 1 minute. Shake bowl gently; turn 180 degrees and cook 1 more minute. Do not overcook. Immediately turn out onto cookie sheet, and quickly shape into plum-size balls. Set balls on sheets of waxed paper.
Makes 4 dozen popcorn balls.

GARLIC SQUARES

Servings: 1 servings

Ingredients:

1 cub Fresh garlic, coarsely
Chopped
1 cub Onions, thinly sliced
¼ cub Plus 2 tbsp. butter
2 cub Flour
2 teaspoon Baking powder
1 teaspoon Salt
2 tablespoon Finely chopped parsley
1 teaspoon Dill
1 cub Milk
½ cub Sharp cheddar cheese

Preparation:

Preheat oven to 450 degrees. Gently saute garlic and onions in 2 tablespoons butter about 10 minutes until tender, but not brown. Sift flour, baking powder and salt into mixing bowl. Cut in ¼ cup butter until mixuture is crumbly like cornmeal. Add parsley, dill and milk; stir just until evenly moist. Pour into well-greased 8 x 8-inch pan. Spread garlic and onions on top, then cover with cheese. Bake for 25 to 30 minutes. Cool slightly and cut into squares.

GARLICKY BAKED VEGETABLES WITH SPOON BREAD TOPPING

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine,melted
2 teaspoon Flour,all-purpose
¼ teaspoon Lemon-pepper seasoning
2 cub Peas,shelled,fresh
1/3 cub Onion,thinly sliced
3 each Garlic cloves,large,pressed
1 teaspoon Salt
⅛ teaspoon Rosemary,crushed
2 cub Potatoes,peeled,thin sliced
2 each Tomatoes,med,peel/thin slice

SPOON BREAD TOPPING:
1 each Garlic clove,fresh,pressed
1 tablespoon Butter or margarine
1 pinch Nutmeg
2 each Eggs,separated
1 1/3 cub Milk
½ teaspoon Salt
¼ cub Yellow cornmeal
¾ cub Cheddar cheese,grated sharp

Preparation:

1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary.¶ 2. In a buttered 7 ½-cup souffle dish or casserole, layer vegetables and seasoned butter; place peas in bottom, then potatoes, onion and tomato slices, spooning part of the seasoned butter over each layer.¶
3. Cover tightly and bake in preheated 350'F. oven 30 minutes.¶ 4. Meanwhile. prepare Spoon Bread Topping.¶
5. Remove baking dish from oven; uncover and pour topping over.¶ 6. Return to oven and bake 35 minutes longer, or until topping is puffed and nicely browned and point of small knife inserted in center comes out clean.¶
7. Serve at once from baking dish.¶
*** SPOON BREAD TOPPING ***¶
1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal.¶
2. Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat.¶
3. Beat egg yolks lightly.¶
4. Stir a small amount of hot mixture into yolks, then mix yolks into hot cornmeal.¶
5. Stir in cheese.¶
6. Beat egg whites until barely stiff; fold into cornmeal mixture.¶

GEORGIAN CHEESE PASTRIES

Servings: 24 servings

Ingredients:

PASTRY:
1 ½ cub Flour,all-purpose
½ teaspoon Salt
½ teaspoon Cream of tartar
10 tablespoon Butter,unsalted,cold
¼ cub Water,ice

CHEESE FILLING:
1 Egg
1 cub Muenster cheese,shredded
1 cub Cheddar cheese,shredded
3 tablespoon Parmesan cheese,grated
¼ cub Parsley,chopped
2 tablespoon Chives,chopped
2 tablespoon Mint,chopped

Preparation:

1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food processor. Whirl until texture of coarse meal. Add water. Whirl just until combined and mixture begins to mass together. Place on plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to 30 days.

2. Roll dough on floured surface to ⅛" thickness. Cut out 24 circles with 3" round cookie cutter, rerolling scraps; or trace around 3" water glass.
Pleat edges of circles and fit in bottom of muffin tins.

3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan, parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell; spread level. (Can be prepared up to 3 hours ahead and refrigerated.)

4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the filling is golden brown and the pastry begins to color. Remove from tins; cook on rack. Serve warm.

GF BOB'S CHEDDAR CHEESE BREAD

Servings: 14 servings

Ingredients:

2 ¾ teaspoon Active dry yeast
1 cub Brown rice flour
2 cub White rice flour
3 ½ teaspoon Xanthan gum
2 tablespoon Sugar
1 teaspoon Salt
1 ½ cub Grate x-sharp Cheddar cheese
¼ cub Nonfat dry milk powder
2 tablespoon Butter or margarine, soft
2 large Eggs, well beaten
1 ¾ cub Warm water

Preparation:

"This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe."

Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1 ½ pound loaf. Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.)

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway.

GOLDEN BUCK

Servings: 4 servings

Ingredients:

3 cub Grated Cheddar cheese
1 tablespoon Butter
¾ cub Colt 45 Malt Liquor
1 Egg yolk, slightly beaten

Preparation:

Melt cheese and butter in top of double boiler, add half the Colt 45 when cheese is partly melted and cook, stirring constantly. Combine remaining booze with egg yolk and add slowly; stirring constantly until smooth and thick. Serve on hot toast. Sprinkle with cayenne. Feel free to substiture your favorite brew.

GOURMET CHILI POT PIE TOPPING

Servings: 6 servings

Ingredients:

1 cub All purpose flour
1 cub Yellow corn meal
3 tablespoon Sugar
2 teaspoon Baking powder
3 tablespoon Butter, melted and cooled
¾ cub Milk
1 Egg, lightly beaten
½ cub Grated cheddar cheese
2 teaspoon Chopped chilies, or to
Taste

Preparation:

Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili.

Bake the potpie in the middle of a preheated 400 oven for 10 minutes.
Reduce the heat to 350 and bake the potpie for 30 minutes more.

Servings: 6

GRAND PRIZE WINNER BLACK BEAN TAMALE PIE (GRETA WEINGAST)

Servings: 4 servings

Ingredients:

½ cub Onions, diced
1/3 cub Green peppers, diced
8 ounce Ground turkey
8 ounce Canned black beans, drained
8 ounce Tomato sauce
1 package Taco seasoning mix
1 cub Cornmeal
2 teaspoon Sugar
½ teaspoon Salt
1 Egg, beaten
1/3 cub Milk
2 tablespoon Vegetable oil
1 cub Canned corn, drained
4 ounce Grated cheddar cheese

Preparation:

Preheat oven to 350ø. Spray a 9" pie plate with nonstick cooking spray and set aside.
Spray a medium sized skillet with nonstick cooking spray. Saut‚ onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook.
Stir in beans, tomato sauce, and taco seasoning mix. Set aside.
In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving.
Weight Watchers equivalents (¼ pie): 2 ½ P, 2 B, 1 ½ F, 70 C.

GREEN BANANA GRATIN

Servings: 4 servings

Ingredients:

3 pound Green bananas
2 cub Chicken Stock
2 tablespoon Butter
1 Small Onion, chopped
1 cub Light cream or milk
2 Eggs, beaten
Salt
Ground Nutmeg
1 pinch Cinnamon
1 cub Grated Cheddar Cheese
½ cub Fresh Bread Crumbs

Preparation:

Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
Using a potato masher, mash until smooth (chicken stock will be absorbed).
Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13.

GREEN CHILE CORNBREAD

Servings: 8 servings

Ingredients:

2 cub Cornmeal
1 teaspoon Salt
1 tablespoon Sugar
½ teaspoon Baking soda
1 cub Milk
2 Eggs, beaten
½ cub Minced onion
½ cub Minced pimiento
½ cub Canned corn kernels, drained
1 Roasted green chile pepper,about 5 oz
1 cub Shredded cheddar cheese

Preparation:

Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch, cast iron skillet with some reserved bacon drippings. Pour half of cornmeal mixture into pan and cover with ½ cup cornmeal mixture. Sprinkle top with remaining ½ cup cheese. Bake at 350F for 35 minutes or until tester inserted in centre comes out clean. Makes 8 servings.

GREEN CHILI AND TORTILLA CASSEROLE

Servings: 1 servings

Ingredients:

3 tablespoon Oil
12 Corn tortillas
1 pound Ground beef
1 ½ teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Pepper
1 can Cream of mushroom soup
1 cub Chopped onion
1 can Green chilies 8 oz.
1 can Chopped ripe olives-sm can
1 ½ cub Grated cheddar cheese

Preparation:

Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish.
Cover with ¼ of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until bubbling. Randy Rigg

GREEN OAKS CHEESE SPREAD

Servings: 6 servings

Ingredients:

Jim Vorheis
16 ounce Cream cheese
1 pound Jar sharp Cheddar cheese
¼ pound Soft butter
¼ cub Dry sherry
2 tablespoon Dry vermouth
½ teaspoon Dry mustard
½ teaspoon Worcestershire sauce
2 drop To 3 dr Tabasco sauce
½ teaspoon Seasoned salt
½ teaspoon Celery salt
¼ teaspoon Oregano

Preparation:

Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

GRILLED CHICKEN QUESADILLAS

Servings: 24 servings

Ingredients:

1 Whole chicken breast,boneless & skinless
2 tablespoon Vegetable oil
¼ teaspoon Salt
Chili powder (4 pinches)
¼ teaspoon Cumin
¼ teaspoon Black pepper
1 Clove of Garlic, minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cub Grated cheddar cheese (mild or sharp)
1 cub Grated chihuahua cheese or Montery Jack cheese
1 cub Salsa or guacamole -optional

Preparation:

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.]

1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot ¼-inch peices. 2.
Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close.
After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into ½-inch strips. 3. Place 4 tortillas on table and top each with ¾ cup of cheese, a pinch of chili powder, ½ cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.

From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company. Published in Chicago Tribune Magaine 11/14/93.

[Another Note: Now that I have typed this into the database, I see that nowhere in this recipe does it tell you when to add the spices -- other than the chili powder (which was not listed in the "ingredients," originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions, of course, will be appreciated. Complaints will be ignored.]

Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile attempt to keep out of trouble with the moderator)

GRITS FIESTA PIE

Servings: 6 servings

Ingredients:

1 ½ cub Water
¼ teaspoon Garlic powder
½ cub Quick-cooking grits
¼ cub All-purpose flour
½ cub (2 ozs) cheddar cheese,
Shredded
1 large Egg, lightly beaten
¾ pound Ground beef
1 package (1.75 oz) taco
Seasoning mix
1 cub (4 ozs) Monterey jack
Cheese, shredded and
Divided
1/3 cub Fresh tomatoes, chopped
¼ cub Ripe black olive, sliced
3 tablespoon Green bell pepper, cored,
Seeded, and finely chopped
2 large Eggs, lightly beaten
2 tablespoon Milk

Preparation:

In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with ¾ Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining ¼ cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.

Recipe: Joy Gillespie of Neeses, South Carolina

GRITS FLORENTINE

Servings: 6 servings

Ingredients:

10 ounce Frozen chopped spinach
½ cub Thinly sliced green onions
3 ounce Shredded cheddar cheese
¼ teaspoon Pepper
¼ teaspoon Nutmeg
2 cub Water
2/3 cub Enriched Hominy Quick Grits* (Quaker or Aunt Jemima)
½ teaspoon Salt (optional)
½ cub Dairy sour half and halfOR- sour cream
3 slice Bacon; crisply cooked and crumbled

Preparation:

Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat.

Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into spinach mixture. Add sour half and half; cook until heated through.
Spoon into 1-qt. serving dish. Sprinkle with bacon.

*NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-½ cups and simmer time to 12 to 14 minutes. Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 181
* carbohydrates 17 g
* protein 8 g
* fat 9 g
* calcium 170 mg
* sodium 340 mg
* cholesterol 25 mg
* dietary fiber 3 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

GRITS ITALIANO

Servings: 8 servings

Ingredients:

1 pound Hot bulk pork sausage
⅛ teaspoon Salt
1 ½ pound Lean ground beef
⅛ teaspoon Pepper
¾ cub Regular grits
¼ teaspoon Garlic powder
14 ounce Jar pizza sauce
10 ounce Shredded Cheddar cheese
1 Med. onion, chopped
1 large Green pepper, chopped

Preparation:

Brown sausage and ground beef in a large skillet, stirring until it crumbles; drain well. Cook grits according to package directions; spoon into a lightly greased 13 x 9 x 2 inch baking dish. Combine pizza sauce, salt, pepper, and garlic powder. Layer half each of pizza sauce, meat, green pepper, onion, and cheese over grits. Repeat layers, omitting remaining cheese. Cover and bake at 325 degrees for 25 minutes. Add remaing cheese and bake uncovered, an additional 5 minutes. 8 servings. This recipe was the first place winner in the 4-H division of the Annual Greater Grits Cook-off.

GROUND CHICKEN SALAD *** NFXS18B

Servings: 4 servings

Ingredients:

1 pound Ground chicken
2 tablespoon Oil
1 Clove garlic, minced
½ cub Yellow onion chopped
1 ½ teaspoon Seasoned salt
1 teaspoon Paprika
¼ teaspoon Pepper
1 tablespoon Worcestershire sauce
1 Sm head iceberg lettuce chop
½ Avocado, diced
2 Tomatoes, diced
½ cub Green onions chopped
1/3 cub Sliced olives
¾ cub Grated cheddar cheese
¾ cub Grated jack cheese

SALAD DRESSING:
¼ cub Red wine vinegar
¾ cub Olive oil
1 tablespoon Tomato sauce
1 tablespoon Lemon juice
Clove garlic, minced
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Paprika
½ teaspoon Sugar

Preparation:

Saute chicken in oil with garlic, onion, salt, paprika, pepper and worcestershire sauce for about 10 mins. Cool completely. Toss lettuce with avocado, tomatoes, green onions, olives and cheeses. Mix with cooked and cooled chicken. For dressing, whisk together vinegar, oil, tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
Pour dressing over salad. Toss. Serve immediately.

GUESS AGAIN CARROT CASSEROLE

Servings: 8 servings

Ingredients:

2 pound Carrots, cooked and mashed
8 ounce Sharp cheddar cheese
½ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Butter
1 Onion, medium, gratedGreen pepper is optionalBread crumbs with butter an

Preparation:

You can't put your finger on the taste right away, hence, the name. Add cheese , salt and pepper, & butter to mashed carrots. Place in a 1 qt.
buttered baking dish. Sprinkle with bread crumbs and dot with the additional butter. Sprinkle with parsley flakes. Bake @ 350 for 40 min.
Lisa/Cedar Rapids

HAM & POTATO BAKE

Servings: 4 servings

Ingredients:

1 cub Sharp Cheddar Cheese
½ cub Light Cream
2 cub Diced cooked Potatoes
2 cub Cooked cubed Turkey Ham
2 tablespoon Pimento, chopped

Preparation:

Heat oven to 350ø. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 ½ quart casserole. Cover tightly. Bake 45 minutes.

Source: SHARE Colorado Cookbook 1½0/93

HAM AND CHEESE BALL

Servings: 1 servings

Ingredients:

1 package Smoked ham (3 oz.)
1 Philadelphia Cream Cheese
8 oz.
1 Jar Old English sharp
Cheddar cheese
1 teaspoon Onion powder
1 package Nuts

Preparation:

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerte.

HAM AND CHEESE POTATOES AU GRATIN

Servings: 2 servings

Ingredients:

2 cub Sliced peeled potatoes,cooked
1 cub Diced cooked ham
1 tablespoon Minced onion
1/3 cub Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
1 cub Shredded cheddar cheese (4oz.)
¾ teaspoon Salt
1 dash White pepper
Chopped fresh parsley

Preparation:

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth.
Gradually add milk, stirring constantly until mixture thickens and bubbles.
Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY:
Jim Bodle 3/93

HAM AND CHEESE POTATOES AU GRATIN #2

Servings: 2 servings

Ingredients:

2 cub Sliced peeled potatoes,cooked
1 cub Diced cooked ham
1 tablespoon Minced onion
1/3 cub Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
1 cub Shredded cheddar cheese (4oz.)
¾ teaspoon Salt
1 dash White pepper
Chopped fresh parsley

Preparation:

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth.
Gradually add milk, stirring constantly until mixture thickens and bubbles.
Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY:
Jim Bodle 3/93

HAM AND EGG CASSEROLE

Servings: 1 servings

Ingredients:

1 King size loaf of bread
1 pound Ham, chopped
10 oz. Cheddar cheese, sharp
1 Bell pepper, chopped fine
6 Eggs
3 cub Milk
1 teaspoon Salt
3 Handfulls crushed cornflakes
1 Stick of butter, melted

Preparation:

Remove crust and butter one side of the bread. Layer 9x13 inch pan with ½ of the bread. (Cut to fit pan, buttered side down) Sprinkle ham, cheese then bell pepper over the bread. Layer the rest of the pan with bread, buttered side down. Beat the eggs with milk and salt; pour over bread. Cover with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand 1 hour. Crush the cornflakes and sprinkle over the top. Melt the butter and pour over the cornflakes. Bake at 350 degrees for 60 minutes. Randy Rigg

HAM AND NOODLE CASSEROLE

Servings: 4 servings

Ingredients:

1 cub Unccooked noodles
Vegetable oil(canola)
1 cub Cubed ham
1 can Condensed cream of Chicken
1 can Whole kernel corn; drained(8 oz.)
1 tablespoon Pimento; chopped
½ cub Cheddar cheese; shredded
¼ cub Green pepper; chopped

Preparation:

Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 ½ to 2 quarts.

HAM CORN CHOWDER

Servings: 6 servings

Ingredients:

2 can 17 oz each Creamed Corn
1 ½ cub 8 oz Chopped Ham,cooked
1 ½ cub Milk
1 cub Cheddar Cheese,grated
1 tablespoon Instant Minced Onions
¼ teaspoon Salt
¼ teaspoon Pepper
Parsley,chopped

Preparation:

In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all through very good and slowly, stirring often. Best use the microwave.
Garnish with the parsley and serve. Collected from a magazine by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

HAM-AND-CHEESE BREAD

Servings: 1 servings

Ingredients:

1 ½ POUND LOAF (1 pound)
2 teaspoon Active dry yeast (1 ½ ts)
3 ½ teaspoon Sugar (2 ½ ts)
¼ cub Chopped ham pieces (3 tb)
½ cub Grated Swiss cheese (¼ c)
2 ½ tablespoon Dehydrated minced onion 5 ts
¾ cub Grated cheddar cheese (½ c
1 ½ teaspoon Paprika (1 ts)
2 ½ tablespoon Grated parmesan cheese 5 ts
1 teaspoon Dry mustard (½ ts)
½ teaspoon Salt (¼ ts)
2 ½ cub Bread flour (1 ¾ c)
2 ½ tablespoon Butter (5 ts)
7 ounce Warm milk (4 ½ oz)

Preparation:

NOTES: For Panasonic/National machines, use 3 tsp yeast for the 1 ½ pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Nutritional Analysis for 1 ½ pound loaf and (for 1 pound loaf) Total calories 2354 (1585) Protein 97 (64) grams Carbohydrate 290 (202) grams Total fat 89 (57) grams Cholesterol 237 (150) mg Sodium 2698 (2142) mg fibre 7 (5) grams Cal. from fat 34 (33) percent

Source: Great Bread Machine Recipes by Norman A. Garrett, 1992 ISBN 0-8069-8724-3 Shared but not tested by Elizabeth Rodier, Feb 94

HARD TO TELL THEY ARE TURKEY BURRITOS

Servings: 8 servings

Ingredients:

1 pound Ground raw turkey breast(no skin)
½ cub Medium taco sauce(or hot for more spice)
2 Tomatoes, diced
2 Zucchini, diced and unpeeled
½ cub Diced onion
½ cub Diced green bell pepper
¼ teaspoon Salt
¼ teaspoon Pepper
8 medium Flour tortillas(made with vegetable oil)
½ cub Shredded reduced-fat ornon-fat Cheddar cheese
Cooking spray

Preparation:

Coat a skillet with cooking spray and place over medium heat until hot. Add turkey and cook until browned, stirring constantly. Drain.
Add taco sauce to turkey and stir. Remove turkey and place in serving dish or casserole. Add tomatoes, zucchini, onion and bell pepper to skillet and saute for 5 minutes until crisp-tender. Stir in salt and pepper and add to turkey. Mix. Heat tortillas in microwave for 1 minute. Spoon turkey mixture on center of heated tortillas. Top with cheese and roll up.

Per burrito: 210 calories, 5 grams fat.

HEARTY BEAN SOUP

Servings: 8 servings

Ingredients:

½ cub Chopped green bell pepper
¼ cub Chopped onion
1 small Garlic clove; minced
1 tablespoon Vegetable oil
30 ounce Van Camp's Red Kidney Beans (Dark or Light), drained
28 ounce Canned tomatoes; undrained cut into pieces
13 ¾ ounce Single strength beef broth
12 ounce Canned tomato juice
10 ounce Frozen corn
1 tablespoon Chili powder
1 tablespoon Sugar (optional)
1 teaspoon Cumin
4 ounce Shredded cheddar cheese

Preparation:

In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese.

Eight 1-½ cup servings

Nutritional Analysis per serving:
* calories 239
* carbohydrates 32 g
* protein 12 g
* fat 7 g
* calcium 149 mg
* sodium 810 mg
* cholesterol 15 mg
* dietary fiber 8 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

HEARTY SPAM BREAKFAST SKILLET

Servings: 6 servings

Ingredients:

2 cub Frozen diced or shreddedpotatoes
½ cub Chopped onion
¼ medium Green bell pepper, cut into1" thin strips
¼ medium Red or yellow bell pepper,cut into 1" thin strips
2 teaspoon Oil
1 can SPAM Luncheon Meat, cut intojulienne strips (12 oz)
1 can Frozen fat-free egg product,thawed, OR
4 Eggs
¼ teaspoon Dried basil
⅛ teaspoon Salt
⅛ teaspoon Pepper
6 drop Hot pepper sauce
¼ cub Shredded Cheddar cheese

Preparation:

In large non-stick skillet, cook potatoes, onion, and peppers in oil over medium-high heat 5 minutes, stirring constantly. Add SPAM; cook and stir 5 minutes. In small bowl, combine egg product, basil, salt, pepper, and hot pepper sauce; blend well. Pour over mixture in skillet. Cover. Cook over medium-low heat 8-12 minutes or until set.
Sprinkle with cheese; remove from heat.

HERB CHEESE BREAD

Servings: 2 loaves

Ingredients:

3 cub Rice flour; divided
1 cub Brown rice flour
¼ cub Dry milk powder
2 tablespoon Minced onion flakes
2 tablespoon Sugar
2 tablespoon Chopped fresh rosemary; OR..
2 teaspoon -Dried rosemary
2 tablespoon Chopped fresh thyme; OR...
2 teaspoon -Dried thyme
1 ½ teaspoon Xanthan gum
¼ ounce Gluten-free quick rise yeast
1 teaspoon Salt
3 Eggs
2 cub Sharp Cheddar cheese (shredded)
1 ¾ cub Water
3 tablespoon Vegetable oil

Preparation:

Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs, cheese, water and oil in medium bowl mix well. Pour mixture into dry ingredients; stir until well blended. Stir in remaining cup rice flour to make stiff dough. Cover bowl; let rest 10 minutes. Turn onto floured surface; knead 5 minutes, using only as much extra flour as needed to keep dough from sticking. Divide dough into 2 equal pieces. Shape each piece into one loaf. Place in lightly greased loaf pans. Let rise in warm place 40 minutes, or until golden brown on top. Cool completely on wire rack.

Each slice provides:
* 131 calories
* 5 g. protein
* 6 g. fat
* 15 g. carbohydrate
* 0 g. dietary fiber
* 38 mg. cholesterol
* 175 mg. sodium

Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

HERB SPINANCH BAKE

Servings: 16 servings

Ingredients:

20 ounce Spinanch, frozen-chopped
2 cub Rice, cooked
16 ounce Cheddar cheese, shredded
4 Eggs, beaten
2/3 cub Milk
¼ cub Butter, softened
¼ cub Onion, chopped
2 teaspoon Salt
1 teaspoon Worcestershire sauce
1 teaspoon Thyme ground

Preparation:

Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl.
Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350øF for 20 minutes. Uncover and bake 5 minutes more or until set.

Nancy Frank, Lake Ariel, PA Taste of Home, Dec/Jan/94

HERBED BISCUIT EGG BAKE

Servings: 4 servings

Ingredients:

Herbed biscuit crust:
2 cub Flour
1 tablespoon Baking powder
1 teaspoon Salt
1 ½ teaspoon Dried thyme
1 teaspoon Dried crushed rosemary
1 tablespoon Garlic powder
1 teaspoon Lemon pepper
6 To 7 tablespoons shortening
2/3 -¾ cup milk
FILLING:
7 Eggs
1 Onion, chopped
2 cub Lightly steamed broccoli
Flowerets
1 cub Grated cheddar cheese
1 teaspoon Garlic powder
½ teaspoon Dried tarragon
½ teaspoon Dried thyme
½ teaspoon Lemon pepper
½ teaspoon Salt (optional)

Preparation:

1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt.
Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor-fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in ½ cup milk.
With fork, mix lightly and quickly. Add enough more milk to form dough, just moist enough to leave sides of bowl and cling to fork as ball. Knead a few times, working gently, until a dough is formed.

2. Press the biscuit dough into an 8" x 8" inch pan, lining bottom and sides. Depending upon how thick you want the crust, there may be a little left over -- it can be used for biscuits baked on the side or as a crust for a smaller individual dish.

3. Lightly cook the chopped onions -- either steam, saute, or cook in the microwave for a few minutes. Spread the onion over the dough in the pan.

4. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired. Pour into crust.

5. Add the broccoli flowerets to the egg mixture in the crust. Sprinkle the cup of grated cheddar cheese over the top. Bake in a 400 degree oven for 35-40 minutes.

Note: You can vary the ingredients by using different vegetables, cheeses, or meats in the filling. You can also substitute your favourite herbs in the crust.

HOBBIT PIE

Servings: 1 pie

Ingredients:

2 Pie crusts, deep dish(unbaked)
2 Eggs, beaten
1/3 cub Flour, whole wheat
1 ½ cub Cheddar cheese, grated
1 ½ pound Mushrooms, sliced
2 cub Onions, chopped fine
3 tablespoon Oil
1 cub Cottage cheese
¼ cub Parsley, chopped
½ cub White wine, dry

Preparation:

Preheat oven to 375 degrees F. Saute mushrooms until soft, then add onions, and cook over medium heat until onions are translucent.

Take mixture off heat, add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste. Pour into crust and cover with lattice top and bake 40-45 minutes.

NOTES:

* A rich pie with mushroom and onions -- This recipe is from "The Tao of Cooking," by Sally Pasley. Yield: 1 9-inch pie.

* I add a little garlic and horseradish, and sprinkle paprika or cayenne over the top.

: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour baking and cooling.
: Precision: measure the ingredients.

: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

HONDO CORN CASSEROLE

Servings: 1 servings

Ingredients:

1 can Cream corn
1 16 oz. can whole kernal corn
1 cub Grated cheddar cheese
1 cub Ritz crackers, crushed
1 Onion, chopped
1 Egg
3 tablespoon Sugar
2/3 cub Milk
¼ pound Margarine
Salt & pepper to taste
Tabasco sauce to taste

Preparation:

Preheat oven to 350 degrees. Mix all ingredients in large bowl. Bake in a 3-qt baking dish for 50 to 60 min.

~-

HOT & SPICY CHICKEN QUESADILLAS

Servings: 4 servings

Ingredients:

2 teaspoon Olive oil
2 Boneless chicken breasts,cut into strips
2 tablespoon Chili sauce
1 Jalapeno pepper, seeded anddiced
4 Eight inch flour tortillas
1 cub Shredded Cheddar cheese
4 teaspoon Canola oil or plainvegetable oil

Preparation:

Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve.

Wipe the pan clean.

Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.

Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans.

Serves 4

HOT BEAN DIP

Servings: 8 servings

Ingredients:

8 ounce Cream Cheese
¾ pound Cheddar cheese, shredded
¾ cub Monterey Jack cheese, shredd
8 ounce Sour cream
10 ½ ounce Bean dip
½ package Taco Saesoning
1 cub Green onion, chopped
20 Drops Tabasco (tm)

Preparation:

1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with tortilla chips

HOT CHEDDAR BEAN DIP

Servings: 1 servings

Ingredients:

½ cub Miracle Whip
16 ounce Pinto Beans, Drain, Mashed
1 cub Shredded Cheddar Cheese
4 ounce Diced Green Chilies
¼ teaspoon Tabasco Sauce

Preparation:

Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350øF for 30 minutes or until bubbly. Makes 2-½ cups.
From: Los Angeles Times.

HOT DOGS REVISITED (GLAMOUR DOGS) BY BRIGITTE SEALING

Servings: 6 servings

Ingredients:

½ cub Crushed corn chips
½ medium Onion, minced
¼ cub Tomato sauce
1 cub Grated cheddar cheese
1 teaspoon Worchestershire sauce
10 Hot dogs

Preparation:

"Mix all ingredients except hot dogs together. Heat oven to 350F.
Split the hot dogs lengthwise. Put into a baking dish and fill each hot dog with the mixture. Bake about 12 minutes."

HOT OLIVE CHEESE PUFFS

Servings: 25 puffs

Ingredients:

1 cub Cheddar cheese (sharp),grated
3 tablespoon Butter, softened
½ cub Flour
¼ teaspoon Salt
½ teaspoon Paprika
25 Olives (approx)

Preparation:

Blend cheese with butter. Add flour, salt, paprika. Mix well.

Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes.

NOTES:

* Delicious hot appetizers. Yield: Makes about 25 puffs.

* You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag.

: Difficulty: easy.
: Time: 30 minutes preparation, 15 minutes baking.
: Precision: measure the ingredients.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

HOT SOUTHWESTERN ROLL-UPS

Servings: 1 servings

Ingredients:

Flour tortillas (10")
MIRACLE WHIP or MIRACLE WHIPLIGHT Dressing
Salsa
KRAFT Natural ShreddedCheddar Cheese
Roast beef or turkey slices

Preparation:

Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with meat; roll up. Wrap each tortilla in paper towel. Microwave on HIGH 1 minute or until thoroughly heated.

HOT TURKEY SALAD

Servings: 4 servings

Ingredients:

1 cub Mayonnaise
2 tablespoon Lemon juice
½ teaspoon Salt
2 tablespoon Grated onion
2 cub Cooked turkey
2 cub Chopped celery
½ cub Sliced almonds
½ cub Grated sharp Cheddar cheese
Crushed potato chips

Preparation:

1. In a large mixing bowl, blend all ingredients together, except the ½ cup
grated cheese and crushed potato chips.
2. Place turkey mixture in a shallow, heat-resistant, non- metallic 8-inch square baking dish. Sprinkle top with grated cheese and potato chips.
3. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts.
Variation: Shrimp, tuna or chicken may be substituted for turkey.

HUEVOS CON CHORIZO

Servings: 4 servings

Ingredients:

6 ounce Chorizo sausage links
1 Onion small/chopped
1 Pepper;small/chopped
1 tablespoon Butter
8 Eggs
1 tablespoon Water
8 Flour tortillas;
2 cub Cheddar cheese;grated
1 cub Salsa

Preparation:

Melt butter in skillet. If chorizo casing is easy to remove, peel it off and crumble sausage into large skillet. If not, cut chorizo into thin slices. Cook over medium-low heat with onion and green pepper for about 5 minutes. Remove excess fat. Whisk eggs with water. Reduce heat to low, pour eggs over chorizo mixture in the pan, and cook, stirring almost constantly, until set. Divide egg mixture among tortillas, rolling tortillas around the filling. Place seam side down in a large baking dish and sprinkle with cheese. (Can be made about an hour ahead.) Warm salsa in saucepan over low heat. Preheat broiler. Place dish under element and broil until cheese is melted and bubbly, 30 to 60 seconds. Serve with salsa spooned over. Note:
Mexican sausages or chorizos are widely available. You could substitute lengths of spicy Polish or Italian sausage.

HUEVOS MEXICANOS

Servings: 2 servings

Ingredients:

2 Onions, chopped
2 Cloves garlic, diced
1/3 cub Olive oil
2 Tomatoes, chopped
2 ½ teaspoon Chili
6 Eggs
½ cub Cheddar cheese, grated
2 Tortillas

Preparation:

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese.

HUEVOS RANCHERO CASSEROLE SOUFFLE

Servings: 12 servings

Ingredients:

1 ½ tablespoon Unsalted butter; softened
6 Bell peppers, about 6" long
12 Eggs; separated
4 cub Shredded Cheddar cheese
2 cub Fresh or frozen corn kernels
1 cub Milk
2 Fresh jalapeno peppers seeds & membranes removed and minced, -=OR=- Use pickled jalapenos that have been rinsed and prepared the same way
1 teaspoon Salt; or to taste
Freshly ground black pepper
6 cub Purchased or homemade salsa, warmed

Preparation:

PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil.
Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes.
Test by inserting a knife into the center. It should come out almost clean.
Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top.

IMPOSSIBLE BEEF ENCHILADA PIE

Servings: 1 servings

Ingredients:

1 pound Ground Beef
1 cub Onion; chopped
2 Cloves Garlic; Chopped fine
2 teaspoon Chili Powder
½ teaspoon Dried Oregano
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Enchilada Sauce
2/3 cub Tortilla Chips; Crush Fine
2 cub Cheddar Cheese; Shredded
1 ¼ cub Milk
3 Eggs
¾ cub Bisquick

Preparation:

Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions, then drain grease. Stir in garlic, chili powder, oregano, salt, pepper and ½ C of Enchilada sauce. Sprinkle crushed tortilla chips evenly in the pie plate. Top with 1-½ C of the cheese; spread with meat mixture. Beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high. Pour into pie plate. Bake until knife comes out clean, 25 to 30 minutes. Spread remaining sauce over top, sprinkle with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 10 minutes before serving. Can top with sour cream if desired.

IMPOSSIBLE CHEDDAR AND BROCCOLI APPETIZERS

Servings: 30 servings

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

Preparation:

*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

IMPOSSIBLE CHEESEBURGER PIE

Servings: 6 servings

Ingredients:

1 pound Ground Beef
1 ½ cub Onion, chopped
Salt
Pepper
1 ½ cub Milk
¾ cub Bisquick
3 Eggs
Sliced Tomato
1 cub Cheddar cheese, shredded

Preparation:

1. Heat oven to 400F. Grease pie plate.
2. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate.
3. Beat milk, baking mix and eggs until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into place.
4. Bake 25 min. Top with tomatoes; sprinkle with cheese.
5. Bake until knife inserted in center comes out clean 5-8 minutes.
Cool 5 minutes prior to serving.

IMPOSSIBLE CHICKEN 'N BROCCOLI PIE

Servings: 6 servings

Ingredients:

10 ounce Frozen chopped broccoli
8 ounce Cheddar cheese; shredded
1 ½ cub Chicken; cooked; cut-up
2/3 cub Onion; chopped
1 1/3 cub Milk
3 Eggs
¾ cub Bisquick
½ teaspoon Salt
¼ teaspoon Pepper
1 ½ quart Round

Preparation:

or 1 qt. square casser

Heat oven to 400. Grease pie plate, 10x1 ½". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min.
FOR ½ RECIPE: Use 1 qt square or round casserole.
Decrease eggs to 2 and baking mix to ½ c. Divide remaining ingred.
amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For ½ recipe use 45 min.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
(1010) F-COOKING

IMPOSSIBLE GARDEN VEGETABLE PIE

Servings: 6 servings

Ingredients:

2 cub Broccoli OR CauliflowerFresh, chopped
½ cub Onion; chopped
½ cub Green pepper; chopped
1 cub Cheddar cheese; shredded
1 ½ cub Milk
¾ cub Bisquick or baking mix
3 Eggs
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Preheat oven to 400F. Lightly grease pie plate (10"x1 ½") Cook broccoli till almost tender; drain thoroughly*. Mix broccoli, onion, green pepper in pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with hand beater or till smooth. Pour in pie plate. Bake till golden brown and knife inserted in centre comes out clean; approx. 35 - 40 minutes. Let stand 5 minutes before cutting. Garnish with tomato slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or cauliflower thawed and drained may be substituted for the fresh. Do NOT cook.

IMPOSSIBLE HAM SALAD PIE

Servings: 6 servings

Ingredients:

½ package Peas; frozen, 10 oz size
1 cub Ham; finely chopped cooked
1 cub Cheddar cheese; shredded
1 cub Milk
½ cub Mayonnaise
1 ½ teaspoon Mustard; prepared
¾ cub Bisquick baking mix
3 Eggs

Preparation:

Preheat oven to 400F. Lightly grease pie plate 10x1 ½". 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 between centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting.

IMPOSSIBLE QUESADILLA PIE

Servings: 6 servings

Ingredients:

2 can Green chilies
4oz. drained
4 cub Shredded cheddar cheese
2 cub Milk
1 cub Bisquick
4 Eggs

Preparation:

Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole.
~--

IMPOSSIBLE QUICHE TARTS

Servings: 1 servings

Ingredients:

¾ cub Sour cream
½ cub Bisquick or baking mix
½ cub Milk
2 Eggs
½ teaspoon Worchestershire sauce
2/3 cub Cheddar cheese;shredded
1/3 cub Salami; chopped
2 tablespoon Green onion; sliced

Preparation:

These Impossible pies are made in muffin cups. Preheat oven to 400F. Grease 18 muffin cups, 2 ½" X 1 ¼" inches. Beat sour cream, Bisquick, milk, eggs, and Worchestershire sauce till smooth, 15 seconds in blender or 1 minute with hand beater. Spoon about 2 Tbsp in each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp over batter in each cup. Bake till knife inserted in centre comes out clean, 12 to 15 minutes. Loosen sides of tarts from pan; remove from pan. Remove any remaining appetizers. MAKES: 18 appetizers

IMPOSSIBLE TACO PIE

Servings: 6 servings

Ingredients:

1 pound Ground beef
½ cub Onion; chopped
2 Envelopes taco seasoning;dry
¾ cub Bisquick
1 ¼ cub Milk
3 Eggs
1 cub Cheddar cheese; shredded
¼ Head lettuce; shredded
1 Tomato; diced
¼ cub Ripe olives; sliced

Preparation:

Preheat oven to 400. Grease pie plate, 10x1 ½", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.

FOR ½ RECIPE; Use 1 qt square or round casserole. Decrease baking mix to ½ c., milk to ¾ c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater.
Increase bake time to 30-35 min. HIGH ALT>For the ½ recipe only use 1 ½ qt round or 1 qt. square casserole. no other adj. necessary. FROM:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

IMPOSSIBLE VEGETABLE PIE

Servings: 6 servings

Ingredients:

2 cub Fresh broccoli or caulif.*
½ cub Onion; chopped
½ cub Green pepper; chopped
1 cub Cheddar cheese; shredded
1 ½ cub Milk
¾ cub Bisquick
3 Eggs
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (½ tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed.
Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min.
~--

INCA FESTIVAL BREAD

Servings: 8 servings

Ingredients:

8 tablespoon Butter
¾ cub Milk
2 large Eggs
8 ounce Can cream style corn
1 ¼ cub Water ground cornmeal(white)
10 ounce Sharp cheddar cheese ----¼ cup coarsely grated
Remainder cut into ¼ inchcubes
½ cub Coarsely chopped hotchilies, fresh or canned
4 ounce Can whole-sweet redpimentos, roasted ½ cutinto long strips,
Other ½ coarsely chunked
½ teaspoon Baking soda
1 teaspoon Salt

Preparation:

In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown.
Preheat oven to 400. Put remaining 2 Tbsp. butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browning butter. Rotate and tilt casserole to coat inside. Set aside. In large mixing bowl, beat milk and eggs. Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento, baking soda, salt. Mix thoroughly. It should have the consistency of southern cornbread, moderately runny but not down right liquid. If it seems to runny work in 1 or 2 tbsp. white cornmeal. Give butter in casserole a final swizzle, then pour in batter, smoothing it level. Sprinkle grated cheese over top and decorate with pimento strips. Do not cover. Place casserole, exactly in center of oven. Bake until a knife lightly pushed in center comes out clean and dry- usually 40 to 50 minutes. Serve at once.
Cut into fairly thin, pie - shaped wedges. (You can let the bread cool to room temperature.) It stores well tightly wrapped in the refrigerator, but it is best not to serve it cold. One loaf makes about 8 servings.

From: Recipes and Remembrances, U.S. Army War College, 1980

INDIANA CHOWDER

Servings: 1 servings

Ingredients:

1 pound Ground beef
3 Carrots, diced
3 Potatoes, diced
2 Stalks of celery, diced
1 medium Onion, diced
1 can Cheddar cheese soup
Salt

Preparation:

Brown ground beef and pour off excess fat. In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes. Add vegetable cooking water and vegetables to meat. Salt to taste. Add 1 can cheddar cheese soup. Cover and simmer on low heat for about ½ hour. Randy Rigg

INDIVIDUAL CARROT-PORK LOAVES

Servings: 2 servings

Ingredients:

¼ cub Shredded Carrot
2 tablespoon Chopped Onion
1 each Large Beaten Egg
¼ cub Fine Dry Bread Crumbs
¼ teaspoon Dried Oregano, Crushed
½ pound Ground Pork
¼ cub Shredded Cheddar Cheese

Preparation:

Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 ½ minutes or till tender; drain. Stir in egg, bread crumbs, oregano, ¼ t salt and a dash of freshly ground pepper. Add pork; mix well.
Shape into two individual loaves. Place in a shallow baking dish.
Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 ½ minutes, or till cheese is melted. Server hot.

INSIDE OUT STUFFED PEPPERS

Servings: 4 servings

Ingredients:

1 pound Ground beef
½ cub Choped onion
1 can Stewed tomatoes, cut up 16-ounces
1 large Green pepper, choped
½ cub Uncooked long grain rice
½ cub Water
2 teaspoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Shredded cheddar cheese

Preparation:

In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.

ITALIAN CHEESE-IT CASSEROLE

Servings: 6 servings

Ingredients:

FIRST LAYER:
1 pound Lean ground beef
1 teaspoon Salt
¼ teaspoon Pepper
1 cl Garlic, minced

SECOND LAYER:
4 cub Water
1 teaspoon Salt
3 pound Zucchini or summer squash,chopped
1 can 4 oz chopped green chiles
1 medium Onion, finely chopped
2 tablespoon Butter
1 cub Shredded cheddar cheese

THIRD LAYER:
2 Eggs
2 cub Cottage cheese
2 teaspoon Chopped parsley
2 tablespoon Grated Parmesan cheese

Preparation:

1. For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish.

2. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan.
Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well.

3. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F.

4. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in cottage cheese and parsley.
Spoon over squash layer in the casserole.

5. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately.

Source: McCall's Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY

ITALIAN ZITI MEDLEY

Servings: 6 servings

Ingredients:

½ pound Italian sausage *
1 cub Sliced mushrooms
1/3 cub Chopped onion
2 ¼ cub Milk
½ cub Butter or margarine
1 cub Green pepper strips
1/3 cub All-purpose flour
8 ounce Cheddar cheese shredded
½ cub Grated parmesan cheese
8 ounce Cut Ziti - uncooked
½ teaspoon Pepper

Preparation:

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 ½ cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining ½ Cup cheddar cheese. Bake covered at 350 for 30 minutes or until hot and bubbly.

Typed at you by Mara Kent --- þ DeLuxeý 1.26b #5627 þ Judge a man by his questions, rather than answers.

~-- TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666 (1:107/331)
=========================================================================== BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM'S KUGGEL Conf: (52) Cooking

JACK JUBILEE

Servings: 6 servings

Ingredients:

1 medium Onion, finely chopped
2 tablespoon Butter
8 ounce Tomato sauce(1 large can)
4 ounce Green chili peppers,chopped (1 can)
½ teaspoon Salt
2 Eggs, slightly beaten
1 cub Half-and-half(or light cream)
11 ounce Corn chips (one package)
½ pound Monterey jack cheese(cut into ½ inch cubes)
½ cub Cheddar cheese (shredded)
Paprika
1 cub Sour cream

Preparation:

Preheat oven to 350 degrees F. Saute onion in butter until transparent.
Stir in tomato sauce, chopped peppers and salt. Simmer 5 minutes. Remove from heat. Combine eggs and cream. Stir into sauce.

Place half the corn chips in bottom of a 1 ½ quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. Bake, uncovered, for 30 minutes.

NOTES:

* A casserole made with jack cheese -- I got this recipe from the National Dairy Council. It's good winter food; easy to make and rich.

Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception.

* Ingredient notes for non-US cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50 percent whole milk and 50 percent heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as "Fritos" or "Doritos," are a packaged snack food made of deep-fried pressed cornmeal. I cannot think of any reasonable substitute for them in this recipe. [Ed.]

: Difficulty: easy.
: Time: 20 minutes preparation, 30 minutes cooking.
: Precision: approximate measurement OK.

: Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) : Saints should always be judged guilty until they are proved innocent...
:
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust

JALAPENO CASSEROLE

Servings: 6 servings

Ingredients:

1 can 7 oz green chiles, drained
3 cub Shredded Monterey Jack
Cheese and/or cheddar cheese
2 medium Tomatoes, peeled & sliced
4 large Eggs
1 ½ cub Evaporated milk
¼ cub Flour
1 teaspoon Salt
Sliced avocado and sour
Cream for garnish

Preparation:

1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.

2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes.

3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Source: "Cooking with Regis and Kathie Lee", 1993

JALEPENO CHEESE CRACKERS

Servings: 1 servings

Ingredients:

3 ounce Cheddar cheese; ½" cubesabout ½ cup
1 tablespoon Jalepeno pepperseeded & minced or to taste
1/3 cub Butter; cold,cut in ½" cubes
¾ cub Flour; all purpose
¼ cub Cornmeal
½ teaspoon Salt
¼ teaspoon Chili powder
¼ teaspoon Mustard; dry
4 tablespoon -Water; ice

Preparation:

Preheat oven to 400F. Process cheese and jalepeno in food processor till chopped in ¼" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to ¼" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers.

JIMMY DEAN COUNTRY BREAKFAST CASSEROLE

Servings: 8 servings

Ingredients:

1 pound Jimmy Dean Sausage, cookedcrumbled & drained
10 Eggs, lightly beaten
3 cub Light cream
1 teaspoon Salt
1 bunch Green onions, chopped
1 teaspoon Dry mustard
16 ounce Day old bread, cubed
1 cub Cheddar cheese, shredded
1 cub Swiss cheese, shredded

Preparation:

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses.
Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.

JOHN WAYNE'S CHEESE CASSEROLE

Servings: 6 servings

Ingredients:

2 can Diced green chiles
1 pound Jack cheese; coarsely grated
1 tablespoon Flour
Salt/pepper to taste
4 Eggs
1 can Evaporated milk; small
1 pound Cheddar cheese;coarsely grtd
6 slice To 8 sl fresh tomatoes; OR
1 can Stewed tomatoes

Preparation:

Separate egg yolks from egg whites. Beat evaporated milk and flour in with egg yolk. Season with salt and pepper. Add stiffly beaten egg whites, folding them in gently. In a deep, well-buttered, casserole dish, mix the shredded cheese with the diced green chiles. Pour the egg mixture over the cheese and "ooze" it through with a fork. Place casserole in a preheated 325F degree oven and bake for 30 minutes. Remove casserole and bake an additional 30 minutes.

KANSAS OMELET

Servings: 6 servings

Ingredients:

12 Slices thick white toasting
Bread
6 Eggs
1 ½ cub Milk
Salt and pepper to taste
½ pound Flavorful ham, finely diced
2 cub Grated white cheddar cheese

Preparation:

1. Butter a shallow 10 inch baking dish. Remove the crust from the bread and cut the bread into fourths. 2. In a small bowl, whisk togethr the eggs and milk. Add plenty of salt
and pepper. 3. Put a third of the bread into the bottom of the baking dish, over-
lapping the squares. Add half of the ham, then half of the cheese.
Continue layering in this way, ending with bread. 4. Ladle the egg mixutre onto the bread, letting it trickle down the sides of the pan. 5. Cover the dish tightly with plastic wrap.
Refrigerate it overnight
or for as long as 2 days. 6. Set the oven at 400F. Bake the omelet for 50-55 minutes or until it
it browned and puffed. Serve at once, using a large metal spoon. ---

KARTOPLIANA NACHYNKA (POTATO-CHEESE FILLING FOR VARENYKY)

Servings: 10 servings

Ingredients:

6 medium Potatoes; 5 Large May BeUsed
2 large Onions; 3 May Be Used If YouLove Onions
½ cub Oil; OR
¼ pound Butter; 1 Stick
1 cub Cheddar Cheese; Shredded OR
1 cub Dry Bryndzia (Sheep's MilkCheese) *
2 teaspoon Salt
2 teaspoon Ground Black Pepper

Preparation:

* This may be substituted with a goat's milk cheese such as feta Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden.
Drain and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the onions, cheese, salt and pepper to the potatoes, blending well. Allow to cool, stirring occasionally. This filling may be refrigerated for 2-3 days but not frozen.
NOTE: Leftovers may be used to make breakfast cakes or a a filling for potato skins, stuffed in green peppers, or into rolled cabbage leaves.

KING RANCH CASSEROLE

Servings: 1 servings

Ingredients:

1 Fryer chicken
1 medium Onion chopped
¾ cub Chopped celery
1 teaspoon Salt
1 can Cream of chicken soup
1 can Cream of mushroom soup
12 Tortillas cut in pieces
1 Chopped green pepper
1 can Ro-tel tomatoes
1 cub Sharp cheddar cheese

Preparation:

Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-½ c
& add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces
in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese,
return to oven, cook til cheese is bubbly Serve hot.

KING RANCH CHICKEN

Servings: 10 servings

Ingredients:

3 pound Chicken
Salt
Pepper
1 Bay Leaf
1 cub Green Pepper; chopped
1 cub Onion; chopped
1 Butter or Margarine; stick
2 can Cream of Chicken Soup
2 can Cream of Mushroom Soup
10 ounce RO*TEL Tomatoe W/Green Chili
12 Corn Tortillas; bite size pc
1 ½ cub Cheddar Cheese; shredded

Preparation:

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13 X 9-inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.

LAYERED HAMBURGER PIE

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 Egg
¼ cub Dry bread crumbs
1 teaspoon Salt
1 teaspoon Mixed herbs (oregano,
Basil, marjoram)
1 teaspoon Dry mustard
¼ teaspoon Ground cumin seeds
⅛ teaspoon Garlic powder
1 ½ cub Sliced potatoes
1 medium Onion,sliced into rings
And separated
1 ¼ cub Mushrooms
1 cub Cheddar cheese
½ cub Swiss cheese
2 tablespoon Parsley

Preparation:

Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer of potatoes,onion and mushrooms,reserving some mushrooms to ring the pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are done.Remove from oven.Remove foil.Top with cheese and sprinkle with parsley.Return to oven just long enough to melt cheese.

LAYERED MEXICAN DIP

Servings: 10 servings

Ingredients:

16 ounce (1 cn) Refried Beans
1 cub Yogurt
½ package Taco Seasoning
3 each Avacodos (Can Use 4) *
1 cub Sour Cream
1 Grated Cheddar Cheese
1 Finely Chopped Tomatoes

Preparation:

* Mash avocados with lemon juice to prevent darkening.
~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish.
Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes.
Serve with dipping chips.

LAYERED TEX-MEX DIP

Servings: 16 servings

Ingredients:

1 cub Sour cream
2 cub Ground cumin
1 teaspoon Chili powder
⅛ teaspoon Salt
1 can (15 oz) black beans,
Rinsed and drained,
Divided
2 Ripe avocadoes, peeled
And pitted
1 teaspoon Lemon juice
1 cub Chopped iceberg lettuce
4 ounce Cheddar cheese, shredded
About 1 cup
2 Small tomatoes, chopped
2 tablespoon Chopped black olives
Torilla chips

Preparation:

combine sour cream, cumin, chili powder and salt; set aside. With fork mash ½ cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture. With fork mash avocados with lemon juice. In 4 cup glass bowl layer ½ bean mixture, all of avocado mixture, ½ remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives. Serve at room temperature with chips.

LAZY CHILI RELLENOS

Servings: 8 servings

Ingredients:

29 ounce Whole green chiles (1 can)
1 pound Sharp Cheddar cheese, cut in strips
1 ½ cub Milk
12 Eggs, beaten
½ teaspoon Salt

Preparation:

Remove seeds from chiles. Stuff each with cheese strips. Place side by side in shallow baking dish. Separately combine milk, eggs and salt, mixing well. Pour over stuffed chiles. Bake at 350 degrees 50 to 60 minutes. This can be made ahead; it holds well. Makes 8 servings or 12 as a side dish.

LEAN AND LUSCIOUS POTATO SPLIT

Servings: 2 servings

Ingredients:

1 Potato (about 10 ounces)
¼ cub Lowfat cottage cheese
2 tablespoon -to
3 tablespoon Lowfat milk
2 tablespoon Toasted sunflower nuts
2 tablespoon Chopped green bell pepper
2 tablespoon Chopped carrot
2 tablespoon Sliced green onions
¼ cub Shredded Cheddar cheese
⅛ teaspoon Pepper
Salt, to taste
3 Cherry tomatoes; halved

Preparation:

Pierce potato with tines of fork; microwave on HIGH about 8 minutes until potato is fork-tender. Halve and scoop out potato, leaving ¼-inch shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk for a moist but firm consistency. Mix in sunflower nuts, green pepper, carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly. Season with salt. Mound into potato shells, dividing equally. Sprinkle with remaining Cheddar cheese.
Microwave on HIGH about 2 minutes until cheese is melted and potatoes are heated through. Garnish with tomatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or Blueberries with Yogurt and Honey

Nutritional Information Per Serving: 250 calories; 8 g fat; 10 mg cholesterol; 290 mg sodium; 32 g carbohydrate; 4 g fiber; 13 g protein.

Source: The Potato Board <recipes@potatoes.com>

LIGHT HERBED RICE CAKE

Servings: 4 servings

Ingredients:

1 cub Rice, medium graineduncooked
1 teaspoon -Salt
4 tablespoon Butter; melted
1 cub Cheddar cheese; medium-sharpgrated
2 tablespoon Onion; finely chopped
2 tablespoon Dill, fresh; OR
2 teaspoon -Dried dill
1 large Egg; lightly beaten
½ cub Milk
¼ teaspoon Tabasco; or other hot peppersauce
1 pinch -Freshly ground black pepper

Preparation:

"For a picnic, serve these squares of cheese, and other herb-flavored rice warm or at room temperature. They are also delicious eaten hot with tomato sauce and thin slices of cold rare roast lamb or beef." Preheat oven to 350F.
In a medium saucepan, combine rice, salt, and 2 cups water. Bring to a boil over high heat. Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite. Remove from heat and fluff rice with fork.
In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg. milk, Tabasco and black pepper and blend well. Add rice and toss to combine well.
Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish. Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty. Remove from oven and let cool for 20 minutes before cutting.
Run a small knife around the edges of dish and cut rice into 2-inch squares.

LIGHTHOUSE CASSEROLE

Servings: 18 servings

Ingredients:

1 pound Small shell macaroni
2 pound Ground beef
1 large Onion,chopped
1 can (16 oz) kidney beans
1 can (16 oz) cream style corn
1 can (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 can (8 oz) mushroom pieces
1 can (3 oz) sliced ripe olives,
Drained
1 cub Shredded Cheddar cheese,
Divided

Preparation:

Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each).

LIMA BEAN CHEESE BAKE

Servings: 4 servings

Ingredients:

3 cub Lima beans, cooked, dried,drained
1 medium Onion, chopped
3 tablespoon Catsup
3 tablespoon Flour, whole wheat
1 ½ cub Cheddar cheese, shredded
1 ½ cub Milk

Preparation:

Preheat oven to 350F. Combine beans, onion, catsup, and flour in a shallow 2 quart casserole. Add 1 cup cheese. Pour milk over beans, top with remaining cheese. Bake uncovered for 30 minutes until sauce is thickened and bubbling. As it cools, the sauce will thicken further.

We serve this with Irish Soda Bread, and mixed vegetables or a salad. You can bake the soda bread while the beans are cooking, and then pop the casserole into the already hot oven.

LINDA'S POTATO SKINS

Servings: 6 servings

Ingredients:

6 medium Baking potatoes
¾ cub Cheddar cheese, shredded
1/3 cub Butter
6 slice Bacon, fried and crumbled
1/3 cub Green onion, thinly sliced
Salt & Pepper
*-*-*
1/3 cub Milk | You can add theseingredients to the
¼ cub Butter | mashed potatocenters for mashed

Preparation:

Salt & Pepper | potatoes, if desired. *-*-*

Scrubb potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving ⅛" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins.

If desired, add the 1/3 cup milk, ¼ cup butter, salt & pepper to use potato centers as mashed potatoes.

When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.

Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.

You may want to double this recipe if you are serving several people, especially if they are hungry!

From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6

LOBSTER EN CASSEROLE

Servings: 4 servings

Ingredients:

2 tablespoon Butter or margarine
1 cub Soft bread crumbs
1 tablespoon Butter or margarine
½ Clove garlic,peeled and crushed
2 tablespoon Finely chopped onion
2/3 cub Condensd Cheddar cheese soup
4 ounce Sliced mushrooms, drained
¼ cub Milk
2 tablespoon Dry sherry
1 tablespoon Chopped parsley
½ cub Cooked peas, drained
1 ½ cub Cooked lobster, canned,
Fresh or frozen, cubed

Preparation:

1. In a small, heat-resistant, non-metallic bowl melt the 2 tablespoons butter in Microwave Oven for 15 seconds.
2. Place soft bread crumbs in melted butter and coat with butter.
Set aside.
3. In a deep, 2 ½-quart, heat-resistant, non-metallic casserole place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven.
4. Add onion and garlic to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
5. Stir soup and mushrooms into onions and garlic.
6. Gradually blend in milk, sherry and parsley.
7. Add peas to soup mixture.
8. Add lobster and bread crumb mixture to soup mixture.
Stir to combine all ingredients.
9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce bubbles.

MACARONI & CHEESE - DINER STYLE

Servings: 6 servings

Ingredients:

1 package Elbow Macaroni (8 oz)
2 tablespoon Butter Or Regular Margarine
¾ cub Chopped Onion
½ cub Chopped Green Bell Pepper
12 ounce Cheddar Cheese Spread
1 cub Shredded Cheddar Cheese
¼ teaspoon Hot Red Pepper Sauce, (opt)
Green Pepper Rings, (opt)
Parsley Sprigs, (opt)

Preparation:

Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm.

Heat the oven to 350 degrees F.

In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed.

Spoon the mixture into a 2 ½-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired.

From The Redbook Magazine January 1986

MACARONI & CHEESE - JOANNA'S

Servings: 6 servings

Ingredients:

2 cub Uncooked macaroni
3 tablespoon Butter or margarine
1 small Onion, finely chopped
2 tablespoon Flour
1 teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Milk
2 ½ cub Shredded Cheddar cheese

TOPPING:
1 Roll (hard crust sourdough or french roll)
2 tablespoon Butter
¾ cub Shredded Cheddar cheese

Preparation:

Cook macaroni according to package directions.

In large saucepan, melt butter. Add onion and cook until tender. Stir in flour, salt. mustard, salt and pepper. All milk slowly, stirring constantly, and cook until sauce is thickened and bubbly. Add cheese and stir until melted. Combine cooked macaroni and cheese mixture and mix well. Pour into buttered casserole. (I use one that's about 12" square).
Top with topping and bake in 375 oven for 20 - 25 minutes.

To make topping: tear roll apart and use steel blade of food processor to chop into fine bread crumbs. Melt better in small saucepan then add crumbs and toss until covered with butter. Combine buttered crumbs with cheese and spread over casserole.

I generally serve this with sauteed Kielbasa.

Kraft's Macaroni and Cheese is great and I always have boxes in the cupboard as it's something my son can make in a hurry. However, "sure doesn't compare to Mom's!"

As with many of my recipes, I evolved this from one I originally found on a macaroni box.

MACARONI & CHEESE - MOM'S

Servings: 6 servings

Ingredients:

1 package Elbow Macaroni (8 oz)
2 tablespoon Butter Or Regular Margarine
¾ cub Chopped Onion
½ cub Chopped Green Bell Pepper
12 ounce Cheddar Cheese Spread
1 cub Shredded Cheddar Cheese
¼ teaspoon Hot Red Pepper Sauce, (opt)
Green Pepper Rings, (opt)
Parsley Sprigs, (opt)

Preparation:

Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm.

Heat the oven to 350 degrees F.

In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed.

Spoon the mixture into a 2 ½-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired.

From The Redbook Magazine January 1986

MACARONI & CHEESE - OLD-FASHIONED - JDS

Servings: 7 servings

Ingredients:

1 package Elbow macaroni (7 oz)
2 tablespoon Butter
2 tablespoon Flour
½ teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Pepper
2 dash Hot pepper sauce (to taste)
2 1/16 cub Milk
3 cub Shredded cheddar cheese divided (12 oz)

Preparation:

Cook macaroni in boiling salted water until "al dente". Approximately 5-6 minutes.

Meanwhile, in a small saucepan, melt butter. Stir in flour, salt, mustard, pepper and hot pepper sauce. Cook and stir until smooth.

Drain macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 2 ½ cups of cheese.

Pour into an ungreased 2 ½ quart baking dish. Cover and bake at 350 degrees for 30 minutes or until bubbly.

Sprinkle with remaining cheese; let stand 5 minutes before serving.

MACARONI A L'ITALIENNE

Servings: 2 servings

Ingredients:

1 cub Milk
1 tablespoon Flour
2 tablespoon Butter
1 teaspoon Salt
Freshly ground pepper
dash Cayenne
2 tablespoon Whipping cream
4 ounce Cheddar cheese, shredded
1 tablespoon Ground mustard (opt)
¼ pound Macaroni

Preparation:

An early recipe for macaroni served with a sauce, rather than baked.
From "Miss Parloa's New Cookbook" (1884), by Marla Parloa.

Scald milk in double boiler. In bowl, rub flour and butter together and whisk into milk. Stir over heat until thickened. Stir in salt, pepper to taste, cayenne, cream, cheese and mustard. (This can also be done in saucepan, if watched carefully.)

Cook macaroni according to package directions. Drain well and arrange in serving dish. Stir in sauce and serve.

Each serving contains about: 642 calories; 1,716 milligrams sodium; 110 milligrams cholesterol; 36 grams fat; 53 grams carbohydrates; 26 grams protein; 0.20 gram fiber.

MACARONI AND CHEESE CASSEROLE

Servings: 6 servings

Ingredients:

3 tablespoon Butter or margarine
3 ½ tablespoon Flour
¾ teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Dry mustard
3 cub Milk
½ pound Sharp Cheddar cheese,shredded
8 ounce Elbow macaroni, cooked anddrained
12 ounce Can luncheon meat, cut into¼ inch strips
3 tablespoon Melted butter or margarine
½ cub Seasond fine dry bread crumb

Preparation:

1. In a deep, 2 ½-quart, heat-resistant, non-metallic casserole melt butter
or margarine in Microwave Oven 30 seconds.
2. Blend in flour, salt, pepper and dry mustard stirring until smooth.
3. Gradually stir in milk until smooth.
4. Heat, uncovered, in Microwave Oven 10 minutes or until thick- ened and smooth. Stir frequently during last half of cooking time.
5. Add shredded cheese and stir until melted.
6. Add cooked macaroni and luncheon meat. Stir until well blended.
7. In a small, heat-resistant, non-metallic bowl combine melted butter or margarine and bread crumbs and heat, uncovered, in Microwave Oven 3 minutes or until bread crumbs are lightly browned.
8. Sprinkle bread crumb mixture over macaroni mixture.
9. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.
Variation: 2 ½ cups of ham, tongue, turkey, other leftover meat or other luncheon meat may be substituted for the canned luncheon-meat.

MACARONI AND CHEESE SOUFFLE

Servings: 6 servings

Ingredients:

1 ½ cub Corkscrew-shaped macaroni
2 tablespoon Butter or margarine
3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Paprika
1 dash Cayenne
1 ¼ cub Milk
6 ounce Natural sharp Cheddar cheese shredded
3 Eggs; separated

Preparation:

Preheat oven to 350 F (moderate).

Grease a 2-quart casserole.

Cook macaroni according to package directions.

Melt fat in a large saucepan. Stir in flour, salt, paprika, and cayenne.
Add milk. Cook over moderate heat, stirring until thickened. Remove from heat. Add cheese and stir until melted.

Beat egg yolks until light. Fold into macaroni and cheese mixture. Pour into casserole. Bake for 35 to 40 minutes or until center is firm to the touch when pressed lightly.

Serve immediately.

Calories per 1 cup serving: About 300

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

MACARONI AND CHEESE WITH VEGETABLES

Servings: 6 servings

Ingredients:

8 ounce Pasta (bow-ties or ribbed)
3 tablespoon Margarine, divided
1 tablespoon Unbleached Flour
½ cub Vegetable stock
¾ cub Milk
½ cub Grated Cheddar cheese (2 oz)
½ cub Grated Parmesan cheese(2 oz)
1 tablespoon Chopped fresh parsley
1 teaspoon Basil
¼ teaspoon Paprika
¼ teaspoon Black Pepper
2 cub Broccoli florets
1 Med sweet red pepper,chopped
1 cub Sliced Mushrooms (3 oz)
2 Scallions, sliced

Preparation:

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.

MACARONI SALAD FOR 100

Servings: 100 servings

Ingredients:

6 pound Fully cooked ham, cubed
6 pound Macaroni, cooked & drained
3 pound Shredded cheddar cheese
2 Bags, frozen peas, thawed20 ounces each
2 bunch Celery, chopped (12 cups)
2 large Onions, chopped (2 ½ cups)
2 can Pitted ripe olives, drainedand sliced

DRESSING:
2 quart Mayonaise
1 Bottle western or Frenchsalad dressing
¼ cub Vinegar
¼ cub Sugar
1 cub Light cream
1 ½ teaspoon Onion salt
1 ½ teaspoon Garlic salt
1 teaspoon Salt
1 teaspoon Pepper

Preparation:

Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate.

MACARONI SUPPER CASSEROLE

Servings: 6 servings

Ingredients:

2 cub Elbow macaroni(8oz)
Salt
3 quart Water,boiling
2 tablespoon Corn oil
3 cub Onion,pearl whole
1 Garlic clove,large,crushed
1 can Tomatoes,undrained(16oz)
2 teaspoon Sugar
1 can Tomato paste(6oz)
2 Eggs
1 can Cottage cheese(16oz)
2 package Spinach,chopped(10oz)
3 cub Cheddar cheese,grated(¾#)
1 teaspoon Sage,ground

Preparation:

1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and ½ teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, ½ cup Cheddar cheese, sage and ½ teaspoon salt. Mix well.~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~

MACARONI, CHEESE AND TOMATOES

Servings: 2 servings

Ingredients:

½ cub Elbow macaroni
1 cub Canned tomatoes or sauce
¼ teaspoon Basil or dillweed
¼ teaspoon Prepared mustard
1 pinch Pepper
½ cub Shredded Cheddar cheese
1 tablespoon Crushed cornflakes

Preparation:

Cook macaroni according to package directions, drain. Break up tomatoes in their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about 30 minutes or until crumbs brown and mixture is bubbly.

½ recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and tested by Elizabeth Rodier Jan 94.

MACHO NACHOS

Servings: 3 dozen

Ingredients:

RED DEVIL cayenne peppersauce
1 can Prepared bean dip (9 oz)
Nachos or tortilla chips
Shredded cheddar cheese
Guacamole dip (prepared)
Sour cream
TRAPPEY'S Sliced JalapenoPeppers

Preparation:

Stir 1 tablespoon of RED DEVIL into the bean dip and spread on chips.
Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream; garnish liberally with TRAPPEY'S Sliced Jalapeno Peppers.

MAKE-AHEAD BRUNCH CASSEROLE

Servings: 12 servings

Ingredients:

4 cub White bread,cubed
4 ounce Cheddar cheese,shredded
4 ounce Swiss cheese, shredded
¼ cub Green onion,chopped
¼ cub Green pepper,diced
½ cub Tomato,seeded & diced
10 Eggs,beaten
4 cub Milk
1 tablespoon Parsley,chopped
1 teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Pepper
1 pound Bacon,fried & crumbled

Preparation:

Generously grease 13 x 9-inch pan. Arrange bread cubes in bottom of dish.
Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread. In large bowl, combine eggs, milk, and seasonings; mix well. Pour egg mixture over bread; sprinkle bacon evenly over top. Cover; refrigerate overnight. Heat oven to 325 F. Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving. Makes 12 servings.

From "1993 fresh Produce & More";Minnesota Grown Farmer to Consumer Directory;Minnesota Department of Agriculture;90 West Plato Blve;St.Paul,MN 55107-2094

MARKET PASTA SALAD

Servings: 1 servings

Ingredients:

SALAD:
8 ounce Shell macaroni, mediumsizeuncooked
2 cub Broccoli flowerets
½ cub Onion, chopped ( 1 med. )
2 cub Zucchini OR Yellow squashsliced ¼ inch thick
1 Red pepper ( med. ) cutintostrips
1 cub Cheddar cheese ( 4 ouncescut into ½ inch cubes

DRESSING:
½ cub Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Lemon juice
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Garlic, fresh, finely chopped
2 tablespoon Parmesan cheese, freshly grated

Preparation:

Cook macaroni according to package directions; drain. In a large bowl stir together all salad ingredients except cheese; stir in hot macaroni.
Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir together all dressing ingredients except parmesan cheese. Pour dressing over
salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

MAZETTI

Servings: 1 servings

Ingredients:

1 pound Ground beef (or leftover cooked meat)
8 ounce Wide egg noodles, uncooked (1 package)
1 large Onion, chopped (1 cup)
4 Celery ribs, chopped (1 ½ cups)
1 large Garlic clove, crushed
12 ounce Corn, undrained (1 can)
10 ounce Condensed tomato soup (1 can)
4 ounce Mushrooms, stems and pieces undrained (1 can)
½ cub Milk
¼ teaspoon Salt
½ teaspoon Pepper
¼ cub Cheddar cheese, shredded

Preparation:

Put meat in skillet; drain well. Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. Cover and cook on low setting 8 hours, or until noodles are tender. Top with cheese, cover and cook until cheese melts.
"This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. It can be jazzed up with other veggies, and red and green pepper add color. For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin.
Although the cheese can be left off, it tastes better with it."

MEAT AND POTATO SQUARES

Servings: 6 servings

Ingredients:

1 Basic Meat Loaf; Recipe # 8
1 Mashed Potatoes; Instant, *
½ cub Cheddar Cheese; Shredded

Preparation:

* Prepare enough instant mashed potatoes to serve 4 as per package ~------------------------------------------------------------------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes.
Serve hot on a slightly heated platter.

MEAT 'N CHEDDAR LOAF

Servings: 6 servings

Ingredients:

1 ½ pound Ground beef
¾ cub Quaker Oats, uncooked (quick or old-fashioned)
½ cub Grated sharp Cheddar cheese
¼ cub Chopped onion
1 teaspoon Salt
½ teaspoon Dry mustard
1 Egg; beaten
¾ cub Milk

Preparation:

Combine all ingredients throughly. Pack firmly into an 8-½" x 4-½" x 2-½" loaf pan. Bake in preheated moderate oven (350 F.) about 1 hour and 15 minutes. Let stand 5 minutes before slicing.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

MEATBALLS WITH SAUCE

Servings: 8 servings

Ingredients:

1 pound Sirloin steak
½ pound Cheddar cheese
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 ½ teaspoon Cayenne pepper
2 Eggs
2 pound Gound meat(beef, pork, trky)
2 teaspoon Flour
Cooking oil
½ Onion; chopped fine
¼ Green pepper; chopped fine
2 cub Tomato sauce
Water
½ cub White wine

Preparation:

Grind sirloin and dice cheese into ¼" cubes. Mix onion powder, garlic powder and cayenne pepper, with the eggs, ground meat and sirloin. Roll into 2-½ inch balls. With a spoon make a hole in the center of each meatball, put in a cube of cheese and reclose the ball. Roll in flour and brown. Make roux with 2 teaspoons flour and cooking oil. Add onions, then add green peppers. Add tomato sauce and one can of water. Let simmer for 10 minutes. Add meatballs and let simmer until gravy reaches desired thickness. Add white wine and stir. This can be served over spaghetti or rice with a salad.

Serves 8.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook. Typed for you by Nancy Coleman

MEATLESS CHILI AND PASTA

Servings: 6 servings

Ingredients:

8 ounce Uncooked macaroni (2 cups)
1 Green pepper, chopped
1 Onion, chopped
2 cub Canned kidney beans
½ cub Frozen or canned corn
1 cub Canned tomatoes
½ teaspoon Freshly ground pepper
½ cub Grated cheddar cheese

Preparation:

Place elbow macaroni in 2 quart casserole. Cover with hot tap water.
Microwave at high for 5-6 min, then at med. for 6 min. Set aside until macaroni is al dente. Drain. OR Cook on stovetop according to package directions - mine cooks in 8 minutes.

Add remaining ingredients except cheese. Cover with lid or plastic wrap and microwave at high for 10 min, then at medium for 10 min. OR continue cooking on the stove top until heated through.

Sprinkle with cheese and let stand until cheese is melted.

Each serving 1 cup, 241 calories 32 g carbohydrates, 12 g protein, 7 g fat 1 starch choice, 1 protein, 1 milk, 1 fruit & veg, ½ fats & oils

Source: More Choice, The Canadian Diabetic Microwave Cookbook by Catha McMaster & Charlotte Empringham c. 1991

Shared but not tested by Elizabeth Rodier Oct 93.

MEATLOAF OLE

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
¾ cub Unseasoned Dry Bread Crumbs
1 large Egg; Beaten
4 ounce Green Chiles; Diced, 1 Can
½ cub Cheddar Cheese; Grated, 2 Oz
1 package Taco Seasoning Mix; 1.25 Oz
1 medium Tomato; Chopped
½ cub Green Onions; Sliced
2 tablespoon Ketchup
1 tablespoon Salsa
½ teaspoon Seasoned Salt

Preparation:

Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in 350 Degree F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan.
Combine the remaining ingredients in a small bowl. Slice the meat loaf into ½-inch slices and spoon the tomato mixture over the slices. Serve with Mexican Rice.

MENDOSA LASAGNA

Servings: 8 servings

Ingredients:

1 pound Italian sausage - hot
1 medium Onion, chopped
1 medium Green pepper, chopped
28 ounce Can tomatoes, diced
1 tablespoon Chili powder
2 teaspoon Worcestershire sauce
2 cub Ricotta cheese - smooth
2 cub Cheddar cheese, shredded
2 tablespoon Pickled jalapenos, chopped
6 Tortillas

Preparation:

Remove casings from sausage and crumble meat.
In large skillet, brown sausages with onion and green pepper 5 minutes.
Drain fats. Stir in tomatoes, chili powder and Worcestershire sauce.
Simmer 5 minutes.
In bowl, combine ricotta, 1 ½ cups Cheddar cheese and jalapeno peppers.
In 13x9x2-inch (33x23x5cm) baking dish, spread a thin layer of tomato sauce. Top with 2 tortillas, a layer of sauce and half the cheese mixture.
Repeat layers. Top with 2 tortillas, remaining sauce and ½ cup Cheddar cheese.
Bake at 350F(180C) for 30 minutes or until bubbling. Let stand 5 minutes before serving.

MEXI CORN LASAGNA

Servings: 6 servings

Ingredients:

1 pound Ground beef
17 ounce Can whole kernel corn,drained
15 ounce Can tomato sauce
1 cub Picante sauce
1 tablespoon Chili powder
1 ½ teaspoon Ground cumin
16 ounce Carton low fat cottagecheese
2 Eggs, slightly beaten
¼ cub Parmesan cheese
1 teaspoon Dried oregano
½ teaspoon Garlic salt
12 Corn tortillas, divided
1 cub Shredded cheddar cheese (4oz)

Preparation:

Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with ½ the meat mixture.
Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese.
Top with remaining meat mixture. Bake in preheated oven about 30 minutes.
Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.

Origin: FOODday, newspaper insert Shared by: Sharon Stevens

MEXICALI PASTA PIE

Servings: 6 servings

Ingredients:

1 pound Ground Pork
4 ounce Can Green Chili Peppers,rinsed, seeded, and chopped
1 teaspoon Sugar
½ teaspoon Ground Cumin
¼ teaspoon Ground Coriander
¼ teaspoon Garlic Powder
¾ cub Corn Chips, slightly crushed(optional)
½ cub Shredded Cheddar Cheese (2ounces)
1 Med. Chopped Onion
1 7.5 ounce CanTomatoes, cut up
6 ounce Can Tomato Paste
1 tablespoon All-Purpose Flour
2 Beaten Eggs
3 cub Hot Cooked Spaghetti (6ounces uncooked)
1/3 cub Grated Parmesan Cheese
2 tablespoon Butter or margarine
1 cub Cream-style Cottage Cheese,drained

Preparation:

Crumble ground meat into a 2-quart casserole. Add onion.

Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat.

Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.

Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside.

Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.

Micro-cook spaghetti crust on 50% power for 5 ½ to 6 ½ minutes or till crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Micro-cook, uncovered, for 3 to 3 ½ minutes or till hot, giving dish a half-turn after 1 ½ minutes.

Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings

Source: "BH&G Microwave Recipes Made Easy", copyright 1982

MEXICALI SPOON BREAD CASSEROLE

Servings: 8 servings

Ingredients:

MEAT MIXTURE:
1 ½ pound Lean Ground Beef
1 cub Onion; Chopped, 1 Lg
¼ cub Green Bell Pepper; Chopped
1 each Clove Garlic; Minced
15 ounce Tomato Sauce; 1 Cn
12 ounce Whole Kernel Corn; 1 Cn
1 ½ teaspoon Salt
1 Chili Powder; To Taste
⅛ teaspoon Pepper
½ cub Ripe Olives; Sliced

CORNMEAL TOPPING:
1 ½ cub Milk
½ cub Yellow Cornmeal
½ teaspoon Salt
¾ cub Cheddar Cheese; Shredded
2 each Eggs; Lg, Beaten

Preparation:

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 ½ ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and ½ ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 ½ to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

MEXICAN BEEF CASSEROLE

Servings: 1 servings

Ingredients:

2 pound Ground beef
1 large Onion, chopped
1 can Cream corn
½ teaspoon Salt
2 Eggs, beaten
1/3 cub Oil
1 package Cheddar cheese 8 oz.
4 Hot chili peppers
1 cub Cornmeal
1 teaspoon Soda
1 cub Buttermilk

Preparation:

Brown beef; add onions, peppers and cheese. Sift together meal, salt and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and corn.
Pour half of the bread mixture in a deep greased skillet or casserole dish.
Add meat mixture and top with remaining bread mixture. Bake at 350 degrees for 45 minutes.

MEXICAN BEEF DIP

Servings: 10 servings

Ingredients:

2 ½ pound Ground beef
1 Onion; chopped
8 ounce Mozzarella cheese; shredded
8 ounce Cheddar cheese; shredded
1 pound Velveeta cheese; chunked
1 package Taco seasonings
1 can Picante sauce
Garlic salt to taste

Preparation:

Brown ground beef and drain off fat. Mix beef with taco seasoning.
Combine all ingredients into a casserole dish. Bake at 350~ for 30 minutes. Serve with nacho chips.

MEXICAN CHEESE DIP

Servings: 2 servings

Ingredients:

2 tablespoon Butter
1 Onion, small
1 Garlic Clove, minced
2 tablespoon Jalapeno or Chili Pepper
2 tablespoon All Purpose Flour
1 cub Milk
1 Tomato, medium, chopped
1 cub Cheddar Cheese, shredded

Preparation:

Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.
Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies. Makes 2 cups.

MEXICAN CHEF SALAD

Servings: 4 servings

Ingredients:

1 pound Smoked Sausage, Cut IntoBite-sized Pieces
1 ounce Can Kidney Beans,Drained
1 teaspoon Chili Powder
½ teaspoon Cumin
1 Head Lettuce, Torn IntoPieces
1 Red Onion, Sliced Into RingsOr Strips
1 Green Pepper, Cut Into RingsOr Strips
4 Tomatoes, Cut Into Chunks
½ pound Cheddar Cheese, Grated
2 Avacados, Sliced
4 Stalks Celery, Sliced
1 ounce Bottle French Or RanchDressing
½ teaspoon Hot Pepper Sauce
1 ounce Package Taco Chips,Crushed Coarsely

Preparation:

Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean mixture and serve immediately.

SERVINGS: 4 to 6

///\oo/\\\ From the hearth in Sandee's Kitchen...

MEXICAN CHEF'S SALAD

Servings: 6 servings

Ingredients:

1 pound Chicken (boneless),diced
1 pound Kidney beans
½ teaspoon Salt
1 teaspoon Chili powder
1 medium Onion, chopped
3 medium Tomatoes, diced
1 pound Lettuce, chopped(about half ofa large head)
¼ pound Cheddar cheese,grated
1 cub Thousand islanddressing
¼ cub Picante sauce(or more or less,to taste)
1 large Avocado, sliced
¾ pound Corn tortilla chips

Preparation:

Bone and dice the chicken. Heat a small amount of vegetable oil in a large frying pan until it starts to smoke. Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes). To the chicken, add the drained kidney beans, salt and chili powder. Reduce heat and simmer 10 minutes.

Chop the tomatoes, onion and lettuce. Grate the cheese. Toss them together in a salad bowl with the salad dressing and picante sauce. Slice the avocado and add to the salad. Break the tortilla chips into flakes and add to the salad.

Mix the cooked chicken and beans into the cold salad. Decorate with extra chips and slices of avocado and tomato. Serve immediately.

NOTES:

* A simple main-dish salad with Mexican seasonings -- I got this recipe from an old roommate, Ann-Marie Tarter. My husband revised it to use chicken instead of the hamburger that her version called for. It's a very simple, tasty hot-weather main dish. It doesn't keep as leftovers: you have to eat all of it immediately or else throw it away. I like to serve it accompanied by Aztec soup. Yield: Serves 6-8.

* The chips get soggy within 5 to 10 minutes after the meat has been added to the salad, so don't do that step until you are ready to eat.

* This recipe works best with iceberg lettuce. The more exotic varieties of lettuce wilt instantly when the hot chicken and beans are mixed in; iceberg lettuce keeps its crunch.

: Difficulty: easy.
: Time: 15 minutes preparation.
: Precision: no need to measure.

: Loretta Guarino Reid
: DEC Western Software Laboratory, Palo Alto, California, USA : guarino@decwrl.dec.com -or- decwrl!guarino

: Copyright (C) 1986 USENET Community Trust

MEXICAN CHICKEN & NOODLES CASSEROLE

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked chopped up
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix.
Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 minutes.

MEXICAN CHICKEN & RICE *

Servings: 2 servings

Ingredients:

PATTI - VDRJ67A:
8 ounce Tomato sauce
1 teaspoon Ground cumin
¼ teaspoon Onion powder
⅛ teaspoon Garlic powder
¼ teaspoon Cocoa
⅛ teaspoon Salt
1 tablespoon Chili powder
2 Chicken breasts; boneless, cooked, chopped
1 cub Rice
1 cub Cheddar cheese; shredded
Sour cream
Picante sauce
Tomato; chopped (opt)

Preparation:

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

MEXICAN CHICKEN AND RICE

Servings: 4 servings

Ingredients:

1 tablespoon Oil
1 pound Chicken breasts, cubedboneless, skinless
1 small Onion, chopped
1 small Green pepper, chopped
1 package Frozen sweet corn, thawed10 oz package
1 cub Chicken broth
1 cub Mild salsa
1 ½ cub Minute original instant rice
½ cub Shredded Cheddar cheese

Preparation:

Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through. Add corn, broth and salsa; bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese melts. 25 minutes; makes 4 servings.

MEXICAN CHICKEN BAKE

Servings: 6 servings

Ingredients:

1 package Flour tortillas
1 cub Ro-tel tomatoes and onions
Fryer chicken
1 cub Cream of chicken soup
1 cub Cream of mushroom soup
Onion, chopped
1 teaspoon Garlic salt
1 teaspoon Chili powder
½ pound Cheddar cheese

Preparation:

Oil chicken until tender. Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot.

MEXICAN CHICKEN NOODLE CASSEROLE

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked, chopped
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 mins.

MEXICAN FIESTA CASSEROLE

Servings: 6 servings

Ingredients:

1 pound Lean Ground Beef
1 Salt & Pepper; To Taste
4 ounce Cheddar Cheese; Shredded,1 C
1 cub Dairy Sour Cream
2/3 cub Mayonnaise Or Salad Dressing
2 tablespoon Onion; Finely Chopped
2 cub Bisquick Baking Mix
½ cub Water
1 Tomatoes; Thinly Sliced, *
¾ cub Green Bell Pepper; Chopped
1 Paprika; Optional

Preparation:

* Use 2 or 3 ripe tomatoes or to taste.
~------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough ½ inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough.
Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Servings: 6 servings

Ingredients:

1 ½ pound Beef flank steak
1/3 cub Fresh lemon juice
1/3 cub Extra virgin olive oil
6 tablespoon Minced jalapeno peppers
1 tablespoon Minced fresh cilantro
1 teaspoon Salt
1 teaspoon Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs

LINDA'S SALSA SAUCE:
2 Tomatoes, peeled
3 large Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
¼ cub Coarsely chopped fresh
Cilantro
1 tablespoon Fresh lemon juice
1 teaspoon Freshly ground black pepper

MOCK TAMALES:
1 cub ( 4 oz.) grated sharp
Cheddar cheese
1 cub Muenster cheese
2 tablespoon Minced green onion with
Tops
6 7" flour tortillas
6 8 by 12" pieces of foil

Preparation:

Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon ¼ cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6.

Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;¼ cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups.

Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.

MEXICAN FUDGE

Servings: 1 servings

Ingredients:

1 pound Monterey Jack cheese with
Jalapeno pepper
1 pound Cheddar cheese
1 can Evaporated milk (13 oz.)
2 Eggs
3 tablespoon Flour

Preparation:

Grate cheese and lay in greased 9" x 13" pan. Beat milk, eggs, and flour together, pour over cheeses. Bake 40 minutes at 350 degrees F. Cut into squares or diamonds, serve hot or cold.

MEXICAN LASAGNA

Servings: 5 servings

Ingredients:

1 ½ tablespoon Minced onion
1 tablespoon Dehydrated green pepper
3 tablespoon Water
2 tablespoon Butter or margarine
1 can (4 oz.) diced green chilies,
Drained
3 Eggs
1 cub Small-curd creamed cottage
Cheese
½ teaspoon Salt
½ teaspoon Oregano
¼ teaspoon Ground cumin
⅛ teaspoon Pepper
4 cub Broken tortilla chips,
Divided
2 cub Shredded Monterrey Jack
Cheese, divided
1 ½ cub Shredded Cheddar cheese,
Divided
1 cub Sour cream

Preparation:

1. Combine onion, green pepper, water and butter in 2-qt. casserole or medium bowl. Microwave at High 2 to 3 minutes, or until vegetables are rehydrated. Stir in green chilies. Set aside.

2. Mix together eggs, cottage cheese and seasonings. Sprinkle 1 ½ cups chips over bottom of 12 X 8 in. dish. Spoon half of cottage cheese mixture over chips.

3. Spread half of onion mixture over cottage cheese. Sprinkle with 1 ½ cups Monterrey Jack and 1 cup Cheddar cheese. Repeat chips, cheese and onion layers.

Microwave time: 19 - 27 minutes Standing time: 3 minutes

From: "Microwaving Meals in 30 Minutes" by Barbara Methven

Typos courtesy Wesley Pitts ½6/94

MEXICAN LASAGNA <T>

Servings: 1 servings

Ingredients:

½ Box lasagna noodles
1 can (1 lb) fatfree vegetarian
Refried beans
1 cub Chunky salsa (any degree of
Eat you prefer)
1 cub Fatfree or 1% fat cottage
Cheese
1 cub Shredded fatfree (or low fat
If desired) cheddar cheese

Preparation:

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture). Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer). Spread ½ of the bean/salsa mix on top of noodles then top with ½ the cottage cheese and some of the cheddar. Top with more noodles then the remaining bean/salsa mix and cottage cheese. top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly).

This was really good and alot easier than it sounds. Giving a recipe for how you layer lasagna is really a pain!

From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

MEXICAN NACHO CASSEROLE

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 package Mexicasa taco seasoning mix
1 can Mexicasa refried beans
½ cub Chopped onions
Diced green pepper (opt)
1 cub Grated mild cheddar cheese
Nacho chips

Preparation:

Cook ground beef and taco seasoning mix according to package directions. In bottom of a medium casserole, spread refried beans; sprinkle with onions. PLace meat over beans. Bake at 400 F for 15 minutes. Tuck nacho chips around edge of casserole. Top with green pepper and grated cheddar cheese. Bake 5 minutes. Garnish with sour cream, chopped green onion and chopped tomato.

MEXICAN PHEASANT

Servings: 8 servings

Ingredients:

2 cub Cooked pheasant,cut in
1-inch bites
1 can Cream of mushroom soup
1 can Cream of chicken soup
½ Jar Medium salsa
1 cub Sour cream
1 cub Cheddar cheese, grated
1 cub Monterey Jack cheese, grated
1 Onion, chopped
1 package Corn tortillas cut in strips

Preparation:

Combine pheasant, soups, onion, salsa, sour
cream and ¾ cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.

MEXICAN PITA POCKETS

Servings: 6 servings

Ingredients:

½ pound Lean ground beef
½ cub Chopped onion
16 ounce Van Camp's Pork and Beans undrained
2 cub Shredded lettuce
1 cub Chopped tomato
4 ounce Shredded cheddar cheese
Plain yogurt

Preparation:

Brown ground beef with onion; drain. Add beans and salsa, heat through.
Spoon ½ cup mixture into each pita pocket half. Top with lettuce, tomato, cheese, yogurt and additional salsa, if desired.

Nutritional Analysis per serving:
* calories 329
* carbohydrates 33 g
* protein 20 g
* fat 13 g
* calcium 198 mg
* sodium 610 mg
* cholesterol 45 mg
* dietary fiber 11 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

MEXICAN RICE

Servings: 6 servings

Ingredients:

1 cub RICE
2 cub WATER
¼ teaspoon SALT
2/3 cub MONTEREY JACK CHEESE, GRATED
1 ¼ cub PLAIN YOGURT
1 each GREEN PEPPER, CHOPPED
1/3 cub CHEDDAR CHEESE, GRATED
½ cub CORN, COOKED
¼ cub BLACK OLIVES, CHOPPED
1 CORN AND OLIVES ARE OPTIONAL
1 WHICH MEANS ADD THEM ONLY IF
1 YOU WANT TO.

Preparation:

Place water and salt in a saucepan that has a cover. Bring to a boil. Add rice and cover. Cook over low heat for about 25 minutes until done. Meanwhile, carefully grate the cheeses and chop the green pepper and olives if you choose to use them. If you like corn you can use some frozen corn according to the instructions on the package. When the rice is done put it in a serving bowl, mix in the vegetables, the monterey jack cheese and the yogurt. Then stir in the cheddar cheese and cover the bowl for a few minutes so the cheese can melt.

MEXICAN RICE CAKES

Servings: 4 servings

Ingredients:

4 Rice cakes
¼ cub Picante sauce
¼ cub Refried beans
1/3 cub Shredded Cheddar cheese
¼ cub Sliced jalapeno peppers

Preparation:

Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers. Bake at 400 degrees 10 minutes. Serve immediately.

Microwave Oven Instructions:
============================
Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-½ minutes; rotate after 1 minute. Serve immediately.

Each serving provides:
* 87 calories
* 3.7 grams protein
* 3.4 grams fat
* 9.4 grams carbohydrate
* 310 milligrams sodium
* 10 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

MEXICAN SPAGHETTI PIE

Servings: 6 servings

Ingredients:

12 ounce Cooked spaghetti (or pasta)
¼ cub Chopped olives
2 tablespoon Green chili peppers
4 tablespoon Butter
1 teaspoon Chili flakes
¼ cub Freshly grated parmesan
¼ teaspoon Sugar
4 Beaten eggs
½ teaspoon Cumin
1 pound Ground beef
½ cub Shredded Monterey, Jack orCheddar cheese
½ cub Chopped onion
19 ounce Can red kidney beans
6 ounce Crushed tortilla chips
19 ounce Can tomatoes
6 ounce Can tomato paste

Preparation:

Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish.

Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add Chopped green chilis, chili flakes, sugar and cumin. Let simmer at least 30 mins. or longer. (You can add some Tabasco Sauce for some extra "kick" at the end.)

Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins.or until brown.

MEXICAN VEGETABLE SOUP

Servings: 4 servings

Ingredients:

¾ pound Ground beef
1 package Lipton Tomato Vegetable Soup
Mix
1 can (7.5 oz/213 ml)Tomato Sauce
2 cub Water
1 can (14oz/398ml)red kidney beans
1 cub Frozen corn niblets
1 ½ teaspoon Chili Powder
1 teaspoon Oregano
½ teaspoon Garlic powder
½ cub Grated cheddar cheese
¼ cub Dairy sour cream
Nacho Chips

Preparation:

In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.
Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes 4-5 servings.

MICROWAVE ITALIAN STUFFED PEPPERS;;XMXX58B

Servings: 6 servings

Ingredients:

3 Large green peppers
1 pound Ground beef
½ cub Onion; chopped
1 Clove garlic; minced
7 ½ ounce Canned tomatoes; cut up
½ cub Pitted ripe olives; sliced
1/3 cub Tomato paste; (½ a 6oz can
2 teaspoon Chili powder
1 teaspoon Sugar
¼ teaspoon Salt
2 ½ cub Crisp rice cereal
Sharp cheddar cheese;shredde

Preparation:

Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 4-5 minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole cook beef, onion, and garlic, uncovered on HI 4-5 minutes, or until done-stirring twice to break up meat. Drain. Stir in tomatoes, olives, tomato paste, chili powder, sugar and salt.Stir in rice cereal. Spoon mixture into pepper halves. Wrap pepper halves singly in moisture prrof and vapor proof wrap. Seal, label and freeze up to 2 months. To heat, unwrap a pepper half and place in M/w safe individual casserole. Cover with plastic wrap vented. Cook on 70% power (med-hi) 4 mins. Uncover. Cook on 50% (med) 5-7 mins or until heated through, giving dish a half turn once. Sprinkle with 1 TB shredded cheese. Cook on medium 30-60 seconds. Let stand covered, 3 minutes.

MINESTRONE BAKE

Servings: 8 servings

Ingredients:

1 package Elbow macaroni (7 ounces) cooked and drained
8 ounce Grated cheddar cheese
16 ounce Van Camp's Pork and Beans undrained
8 ounce Stewed tomatoes
1 Green bell pepper; diced
1 Red bell pepper; diced
½ cub Grated parmesan cheese

Preparation:

Heat oven to 375 F. Grease 8-inch square glass baking dish. Combine macaroni, 1-½ cups cheddar cheese, pork and beans, tomatoes and bell peppers; mix well. Spoon into prepared dish. Sprinkle with remaining cheddar cheese and parmesan cheese.* Bake 25 to 30 minutes or until heated through. Let stand 10 minutes before serving.

*NOTE: At this point, casserole may be covered and refrigerated. Increase baking time to 35 to 40 minutes. Let stand 10 minutes before serving.

NUTRITIONAL ANALYSIS per serving:
* calories 300
* carbohydrates 32 g
* protein 16 g
* fat 12 g
* calcium 330 mg
* sodium 590 mg
* cholesterol 35 mg
* dietary fiber 6 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

MOLDED CHEESE TREATS (WILTON)

Servings: 1 servings

Ingredients:

8 ounce Natural cheddar cheese

Preparation:

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave on medium power until melted., approximately 2 minutes. Pour into Wilton candy molds of your choice (halloween ones are awesome). Place sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes until set. Remove from mold by flexing mold. Keep refrigerated until served.

MOM'S MACARONI AND CHEESE

Servings: 4 servings

Ingredients:

2 cub Dry macaroni
2 cub Grated cheddar cheese
¼ cub Butter or margarine
2 Eggs
1 ½ cub Milk
2 Heels of bread, crumbled
Salt and pepper (to taste)
Grated onion (to taste)

Preparation:

Cook macaroni and drain. Place in a buttered baking dish. Put in butter, most of cheese, and salt, pepper, and onion to taste.
Put bread crumbs on top of macaroni. Beat eggs and milk together, then pour over the bread crumbs. Sprinle remaining cheese over top. Bake at 350 for 20 to 30 minutes.
NOTE: This dish is fun to experiment with, too. Try adding some bacon, tuna, ham, or chicken to it. Green chile works well, too!

MOOSEWOOD'S CAULIFLOWER CHEESE PIE

Servings: 4 servings

Ingredients:

POTATO CRUST:
Butter (for greasing pan)
2 cub Grated raw potato
¼ cub Grated onion
1 Egg, lightly beaten
1 teaspoon Salt
1 tablespoon Flour
Olive oil (for brushing)

FILLING:
1 tablespoon Olive oil
1 large Onion, thinly sliced
2 Cloves garlic, finely chop
Salt & pepper to taste
½ teaspoon Dried basil
½ teaspoon Dried thyme
1 Med. cauliflower, coarsely
Chopped
1 cub Grated Cheddar cheese
2 Eggs
¼ cub Milk
Paprika (for sprinkling)

Preparation:

POTATO CRUST: 1. Set the oven at 400F. Use butter to grease a shallow 9 inch baking
dish. 2. In a mixing bowl, combine the grated potato, onion, egg, salt, and
flour. Transfer the mixture to the buttered pan and pat it down with a rubber spatula. 3. Set the pan in the hot oven and bake for 30 minutes. Brust the crust
lightly with olive oil, return the pan to the oven, and bake for 10 minutes more. Set the pan aside. 4. Turn the oven temperature down to 350F. FILLING: 1. In a saute pan, heat the olive oil until it is hot. Add the onion,
garlic, salt pepper, basil and thyme. Saute over medium heat for 8 minutes or until the onions are translucent. Stir in the cauliflower and cook for 5 minutes more. 2. Spread half of the cheese on the potato crust. Spoon the sauteed
vegetables on top, then sprinkle those with the remaining cheese. 3. In a small bowl beat together the eggs and milk, and pour this over the vegetables. Sprinkle with paprika and transfer to the oven. 4.
Bake the cauliflower for 35 minutes or until the custard is set and the top is browned. Serve at once with a salad and crusty

MURRAY'S GIRLFRIEND'S CINCINNATI CHILI

Servings: 6 servings

Ingredients:

2 tablespoon Butter
2 pound Beef,hamburger grind
6 Bay leaves
1 Onion,large,finely chopped
6 Garlic cloves,med,fine chop
1 teaspoon Cinnamon
2 teaspoon Allspice
4 teaspoon Vinegar
1 teaspoon Red pepper,dried whole or
1 teaspoon Chile caribe
1 ½ teaspoon Salt
2 tablespoon Red chile,ground,hot-mild
1 teaspoon Cumin,ground
½ teaspoon Oregano,dried,pref. Mexican
1 can Tomato paste(6oz ea)
6 cub Water
1 can Kidney beans,(16oz ea)
½ pound Vermicelli,cooked
½ cub Cheddar cheese,grated
1 Onion,small,finely chopped

Preparation:

1. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.~ 3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture ½ hour before serving.~ 4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~

MUSHROOM AND CHEDDAR CHEESE SOUP

Servings: 4 servings

Ingredients:

1 ½ pound Dried porcini mushrooms *
2 tablespoon (¼ stick) unsalted butter
6 ounce Fresh shitake mushrooms, stems removed, sliced
1 bunch Green onions, chopped
2 tablespoon All-purpose flour
2 cub Canned chicken broth
2 cub Milk
1 ¼ cub Packed grated sharp Tillamook cheddar cheese

Preparation:

Cover porcini with hot water and soak 30 minutes. Drain.

Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

* Porcini are available at Italian markets and specialty foods stores.

SOURCE: Bon Appetit, March '93.

Shared by Cate Vanicek.

MUSHROOM CHEESEBURGER PIZZA

Servings: 8 servings

Ingredients:

½ pound Ground beef or turkey
1 cub Prepared pizza sauce
1 can Green Giant SlicedMushrooms, drained (4.5 oz)
1 can Pillsbury Refrigerated AllReady Pizza Crust (10 oz)
8 ounce Shredded cheddar cheese

Preparation:

Heat oven to 425'F. Grease 12" pizza pan or 13x9" pan. Unroll dough and place in greased pan; starting at center press out with hands.
Bake at 425'F. for 5-8 minutes or until golden brown.

Brown ground beef in medium skillet; drain. Stir in pizza sauce and mushrooms. Spoon hamburger mixture over partially baked crust; sprinkle with cheese. Bake at 425'F. for 10-15 minutes or until deep golden brown.

NACHO CHEESE SOUP

Servings: 8 servings

Ingredients:

1 package (5.25 oz.) dry au gratinpotatos
1 can (15.25 oz.) whole kernelcorn--undrained
1 cub Picante sauce
2 cub Water
2 cub Milk
1 ½ cub Grated Cheddar cheese
1 can (2.25 oz.) sliced ripeolives--drained

Preparation:

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally.

Serve with chips.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

NACHO CHICKEN CASSEROLE *

Servings: 2 servings

Ingredients:

PATTI - VDRJ67A:
2 cub Plain tortilla chips; crush
2 cub Chicken; cooked, diced
2 cub Cream of mushroom soup
1 small Sour cream
1 cub Cheddar cheese; shredde
1 cub Picante sauce

Preparation:

Line bottom of casserole with crushed tortilla chips. Mix remaining ingredients, except cheese, and cover chips. Top with cheese. Bake at 350~ until cheese is bubbly. Can also heat in microwave. Serve with spicy salsa.

NACHO GRANDE CORN BREAD SQUARES

Servings: 1 servings

Ingredients:

2 tablespoon Ornmeal
1 ½ ounce Cornbread twists**
15 ½ ounce Pinto beans*
3 tablespoon Chili powder
2 ½ ounce Jar Sliced Mushrooms; draine
½ cub Alapeno peppers; sliced
1 cub Shredded Cheddar cheese
1 cub Chopped seeded tomatoes
1 cub Light sour cream
½ cub Sliced green onions
2 ¼ ounce Sliced ripe olives, drained

Preparation:

* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me? I love the Bake-off cookbooks published every year after the contest is over. This year's had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan:
sprinkle with cornmeal. Unroll dough. Press into bottom and ¼ inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temp. to 400.
Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives. Serves 6 or makes 12 appetizers.
Enjoy

NACHOS

Servings: 4 servings

Ingredients:

6 ounce Cheddar Cheese; Shredded, *
6 each Jalepeno Chilies; **
1 Tortilla Chips;

Preparation:

* There should be 1 ½ cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
~------------------------------------------------------------------------- Make 4 dishes of tortilla chips. Sprinkle each with ¼ of the cheese and ¼ of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.

NAVAJO TACOS

Servings: 8 servings

Ingredients:

4 New Mexican Chile;Dried red;
1 Small Onion;chopped
2 tablespoon Vegetable Oil
¾ pound Beef;ground
3 cub Pinto Beans;cooked
8 Indian Fry Bread
Cheddar Cheese;Grated;
Lettuce;Shredded;
Tomatoe;Chopped;

Preparation:

Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth.

Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat.

To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve.

Yield: 8 Heat Scale:4

NEW MEXICO ENCHILADAS

Servings: 2 servings

Ingredients:

1 pound Beef, ground
2 Garlic cloves, minced(or less)
1 teaspoon Salt (more or lessto taste)
Pepper
3 teaspoon Chili powder (or less,to taste)
1 tablespoon Flour
4 ounce Tomato sauce
8 ounce Water
2 Corn tortillas
2 Eggs
Vegetable oil
1 cub Lettuce, shredded
1 large Tomato, chopped
1 medium Onion, chopped
5 ounce Cheddar cheese, grated

Preparation:

Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.

Heat about ¼ inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.

Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately.

NOTES:

* New-Mexico-style enchiladas with eggs -- This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from. Yield: Serves 2.

* You can also make single-decker enchiladas, for people with small appetites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients.

: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly.
: Precision: approximate measurement OK.

: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

NO FUSS TUNA QUICHE

Servings: 8 servings

Ingredients:

1 9" deep dish pastry shell; unbaked
1 ½ cub Low-fat milk
3 Eggs (extra-large)
1/3 cub Green onions; chopped
1 tablespoon Pimiento; chopped & drained
1 teaspoon Dried basil; crushed
½ teaspoon Salt
6 ½ ounce Tuna; drained & flaked
½ cub Low-fat cheddar cheese; shredded
8 Spears broccoli (4" each)

Preparation:

Preheat oven to 450. Bake pastry shell for 5 minutes; remove to rack to cool. Reduce oven temperature to 325.
For filling, in a bowl whisk together milk and eggs. Stir in onions, pimiento, basil and salt. Fold in tuna and cheese. Pour into prebaked pastry shell. Bake at 325 for 30 minutes. Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes. Drain; set aside. After 30 minutes, arrange broccoli spears, spoke-fashion, over quiche. Bake for 25-35 minutes, or until a knife inserted 2" from center comes out clean.
Let stand for 5 minutes. Cut into 8 wedges, centering a broccoli spear in each wedge.
Note: If desired, 1 cup chopped broccoli may be added to the filling before baking. 226 calories per serving.
(MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)

NOODLE BAKE

Servings: 1 servings

Ingredients:

2 ounce Cheddar Cheese, cubed
¼ cub Milk
½ cub Green beans, canned,drained
½ cub Noodles, cookedSaltPepperPaprika

Preparation:

Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.

From: Jeffrey Dean Date: 11-18-93

NOODLE CHEESE AND VEGETABLE CASSEROLE

Servings: 4 servings

Ingredients:

8 ounce Noodles,egg,medium(4cups)
1 tablespoon Salt
3 quart Water,boiling
1 can Yogurt,plain(8oz)
1 can Cottage cheese,creamed(8oz)
1 package Green beans,frozen(10oz)
½ cub Onion,minced
1 cub Cheddar cheese,shredded

Preparation:

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~

NOODLE-CHEESE-VEGETABLE CASSEROLE

Servings: 4 servings

Ingredients:

8 ounce Noodles,egg,medium(4cups)
1 tablespoon Salt
3 quart Water,boiling
1 can Yogurt,plain(8oz)
1 can Cottage cheese,creamed(8oz)
1 package Green beans,frozen(10oz)
½ cub Onion,minced
1 cub Cheddar cheese,shredded

Preparation:

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil. 2. Cook, uncovered, stirring occasionally, until tender; drain in colander. 3. While noodles are cooking, combine yogurt and cottage cheese. 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion. 5. Top with Cheddar cheese. 6. Bake in preheated 400'F.
oven 20 to 25 minutes, or until cheese is melted and browned.

NOODLES ROMANOFF

Servings: 4 servings

Ingredients:

3 cub Cooked egg noodles
1 cub Cottage cheese
1 cub Commercial sour cream
¼ cub Finely chopped onion
1 Clove garlic, peeled andcrushed
1 ½ teaspoon Worcestershire sauce
2 drop Tabasco sauce (to taste)
½ teaspoon Salt
½ cub Grated sharp Cheddar cheese

Preparation:

1. Combine all of the ingredients except the Cheddar cheese in a greased, 8-inch, heat-resistant, non-metallic square baking dish.
2. Sprinkle the grated cheese over the top and heat, uncovered, in Microwave
Oven 12 to 14 minutes or until cheese melts.

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)

Servings: 4 servings

Ingredients:

Stephen Ceideburg
KOFTA:
2 large Russet potatoes, boiled,peeled, mashed
½ cub Green peas, fresh or frozen
¼ cub Shredded Cheddar cheese
1 Fresh hot green chile,chopped
½ teaspoon Ground coriander
1 teaspoon Cumin seeds
1 ½ teaspoon Salt
¼ cub Chopped cashew nuts
1 tablespoon Raisins
¾ cub Chick-pea flour or cornflour (see note)
1 cub Water
Mild vegetable oil for deepfrying
SPICY CREAM SAUCE:
8 Whole cashew nuts
2 Whole cloves
1 pinch Nutmeg
½ Inch cinnamon stick
1 Garlic clove, peeled
2 tablespoon Unsalted butter
1 large Onion, grated
1 pinch Turmeric
2 teaspoon Paprika
½ teaspoon Ground coriander
½ teaspoon Cayenne pepper
1 teaspoon Salt
1 cub Half-and-half
1 cub Water
½ cub Heavy cream
2 tablespoon Chopped fresh cilantro

Preparation:

Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce.

The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls.

Make a batter with the flour and water. Season with pinch of salt, if desired.

Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside.

(If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.)

The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.

Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.

(May be prepared 2 days ahead, cooled, covered and refrigerated.)

Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.

Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

NUTTY BEAN-RICE BURGERS

Servings: 4 servings

Ingredients:

2 tablespoon Sliced green onion
¼ cub Finely diced celery
2 tablespoon Butter or margarine
1 cub Cooked soy or other; dry bea
1 cub Cooked brown rice
1 cub Sunflower seeds; ground
½ cub Shredded cheddar cheese
¼ cub Whole wheat flour
2 teaspoon Sweet pickle relish
2 tablespoon Catsup
2 teaspoon Soy sauce
½ teaspoon Dried basil leaves; crumbled
2 Eggs; slightly beaten
⅛ teaspoon Black pepper
Salt to taste

Preparation:

Saute onions and celery in 1 Tbsp. of the butter for 2 to 3 minutes. Add to beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy sauce, basil, eggs, and black pepper. Mix well. Add salt to taste. Shape in 8 patties about ½" thick. Heat remaining butter in a large skillet. Add patties.Cook slowly, turning once, until well browned, about 15 minutes.
Transfer to serving platter. Garnish with onion rings, and pickle slices.
Serve with chili sauce, if desired. Makes 4 servings.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~--

NUTTY RICE LOAF

Servings: 6 servings

Ingredients:

Nonstick vegetable spray
1 ½ cub Cooked brown rice
1 cub Zucchini shredded
¼ cub Onion, chopped
½ cub Wheat germ
¼ cub Walnuts, chopped
1 cub Med. cheddar cheese shredded
3 Eggs, lightly beaten
½ teaspoon Thyme
½ teaspoon Marjoram
¼ teaspoon Black pepper

Preparation:

My notes: Omit wheat germ for gluten-free diet. Substitute bran if wheat germ is not available, used to add fiber.

Preheat oven to 350 F. Spray 9 x 5 inch loaf pan with non-stick vegetable spray. Combine ingredients and pack into loaf pan.

Bake 40 - 45 minutes or until brown on edges and firm to touch. Cut into slices. Serve hot or at room temperature with a salad.

OR Microwave in glass loaf pan covered with wax paper for 8 minutes on high power. Rotate once. OR if mixture holds together well enough, shape into patties and brown in a non-stick frying pan.

1/6 recipe - 247 calories, 1 starch, 1 med-fat meat, 1 vegetable, ½ fat 13 grams protein, 13 grams fat, 20 grams carbohydrate, 4 grams fiber 154 mg sodium, 269 mg potassium, 157 mg cholesterol

Adapted from Am. Diabetes Assoc. Family Cookbook Vol III Shared but not tested by Elizabeth Rodier, Jan 94

OAT & ONION TARTS

Servings: 24 servings

Ingredients:

FOR THE PASTRY:
5 ounce Oat flakes (rolled oats) *
2 ½ ounce Wholemeal flour
2 ½ ounce Plain white flour
2 ½ ounce Butter
2 ½ ounce Lard
2 ½ tablespoon Freshly grated Parmesan
Paprika & cayenne pepper

FOR THE FILLING:
1 pound Onions
¼ pint Soured cream
2 ½ ounce Butter
2 ½ ounce Cheddar cheese
1 Whole egg
1 Egg yolk

Preparation:

*Note: Medium oatmeal may be used instead of oat flakes if preferred.

Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne.
Cut then rub in the fat, bind with water and leave out to rest.

Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally.

This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile.
Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining.

When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown.
Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden.

Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias

OLD EL PASO LAYERED BEAN DIP

Servings: 16 servings

Ingredients:

2 can Old El Paso Refried Beans
1 pound Ground beef
1 package Old El Paso Taco SeaasoningMix
¾ cub Water
1 ½ cub Shredded lettuce
2 cub Shredded cheddar cheese
1 can Old El Paso Thick 'n' ChunkySalsa or Picante

TOPPINGS:
Old El Paso Pickled JalapenoSlices
Sour cream
Guacamole
Ripe, black olive slices
Old El Paso Tortilla Chips

Preparation:

1. Spread refried beans on bottom of 14" serving platter.

2. Brown ground beef in skillet on medium heat, drain. Add taco seasoning mix and water. Cook and stir on medium heat 10-15 minutes.
Spread over refried beans.

3. Arrange layers of lettuce, salsa and cheese on top of meat. Garnish with desired toppings. Serve with tortilla chips.

Makes 14-16 appetizer servings.

OLD-FASHIONED MACARONI AND CHEESE

Servings: 6 servings

Ingredients:

4 ounce Macaroni; cooked & drained
(to make 2 cups)
1 cub Milk
2 tablespoon Butter or margarine
2 tablespoon All-purpose flour
½ teaspoon Salt
1 cub Cheddar cheese; shredded
1/3 cub Dry bread crumbs
1 tablespoon Butter or margarine; melted

Preparation:

Melt butter or margarine over low heat; stir in flour and remove from heat. Add milk, stirring constantly. Return to stovetop; over low heat cook, stirring constantly, until mixture is thickened. Stir in cheese and continue coooking until cheese is melted. Pour milk and cheese mixture over macaroni and mix well.
Turn into a lightly greased baking dish. Mix bread crumbs with melted tablespoon of margarine. Sprinkle with buttered crumbs.
Bake for 30 minutes at 350 F until top is golden brown.
Source: Best Recipes April/94

From the collection of K. Deck

OLIVE CHEESE BALLS

Servings: 1 servings

Ingredients:

1 package Cheddar cheese (8 oz.)
1 ¼ cub Flour
½ cub Margarine, melted
36 Pimento stuffed olives

Preparation:

Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can make ahead and refrigerate or freeze.

ONE-SKILLET SPAGHETTI

Servings: 7 servings

Ingredients:

1 pound Ground beef
2 Medium onions,chopped
1 can Tomatoes(28 oz)
¾ cub Chopped green pepper
½ cub Water
1 can Mushroom stems/pieces(4 oz)
2 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Chili powder
1 package Thin spaghetti(7 oz)
1 cub Shredded Cheddar cheese

Preparation:

Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except Cheddar cheese; break up tomatoes.

TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese.
Cover and heat until cheese is melted.

TO COOK IN OVEN: Pour mixture into ungreased 2- or 2 ½-quart casserole.
Cover and bake in 375' oven, stirring occasionally, until spaghetti is tender, about 45 minutes. Uncover; sprinkle with shredded Cheddar cheese and bake about 5 minutes.

ONION DIPS

Servings: 1 servings

Ingredients:

SPINACH ONION:
1 Envelope dry onion soup mix
2 cub Sour cream
1 package Frozen chopped spinach,
Cook, and WELL drained

CHEDDAR ONION:
1 Envelope dry onion soup mix
2 cub Sour cream
¾ cub Shredded cheddar cheese
3 tablespoon Pimento
dash Tabasco (to taste)

INDIAN ONION:
1 Envelope dry onion soup mix
1 cub Sour cream
1 cub Plain yogurt
2 tablespoon Finely chopped peanuts
½ teaspoon Curry powder (or to taste)

Preparation:

For all recipes above:

In medium bowl, blend soup mix, sour cream and the additional ingredients.
Cover and refrigerate 2 hours. Serve with chips or cut up raw vegetables.

Typed by Dale/Gail Shipp

ONION MUSHROOM CASSEROLE*

Servings: 5 servings

Ingredients:

5 cub Vidalia onions, peeled
¼ cub Butter; melted
½ teaspoon Salt
1 ½ cub Fresh mushrooms; sliced
3 ounce Cream cheese
3 teaspoon Flour
1 ½ cub Milk
¼ cub Cheddar cheese; grated
¼ cub Cracker crumbs

Preparation:

Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan. Add cream cheese. When melted, add flour and milk.
Reheat. Turn into a 2 qt. greased casserole dish. Sprinkle with misture of grated cheese and crumbs. Bake in a hot 400 degree oven for 30 minutes.

ONION SOUP

Servings: 4 servings

Ingredients:

6 each Onion, large sliced
6 tablespoon Butter
6 cub Beef stock
1 tablespoon Flour
4 each French bread, ¾" slices
1 cub Cheddar cheese, grated

Preparation:

Spread French bread with 1/3 of butter; Toast till brown and set aside.
In soup pot melt remaining butter. Add onions and saute' until tender.
Add stock. Add salt and pepper to taste. Add flour and mix until smooth. Simmer 15 minutes.
Pour in separate serving bowls and place toasted bread on top.
Sprinkle with cheddar cheese and broil until light brown.

ONION SOUP WITH BEER AND CHEDDAR

Servings: 6 servings

Ingredients:

4 tablespoon Unsalted butter
4 medium Onions; peeled and sliced
4 cub Veal stock=OR=- Low-sodium beef broth
⅛ teaspoon Freshly grated nutmeg
12 ounce Dark beer
½ pound Sharp Cheddar cheese shredded
½ teaspoon Salt
Freshly ground pepper to taste

Preparation:

IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on your pot. Stir frequently. Add the broth and the nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a small pot, bring the beer to a boil over medium heat and boil until the liquid has reduced by half. Remove from the heat and add the Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the onion mixture from the heat and strain. Reserve the liquid. Transfer the onions to a blender or food processor and puree until very smooth. Return the puree to the pot, add the reserved liquid and the Cheddar cheese mixture. Taste for salt and pepper. Serve piping hot in a tureen.

ONION-CHEDDAR BREAD

Servings: 4 servings

Ingredients:

2 ½ cub Unbleached All-Purpose Flour
1 cub Whole Wheat Flour
1 package Active Dry Yeast
1/3 cub Warm Water (110-115 Degrees)
½ cub Orange Juice
½ cub Water
2 tablespoon Butter Or Margarine *
1 each Env. Onion Soup Mix
1 tablespoon Sugar
1 teaspoon Salt
5 ounce Shredded Cheddar Cheese
1 Melted Butter Or Margarine

Preparation:

* Butter or margarine should be cut into small pieces.
~-------------------------------------------------------------------------- In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing.
Makes 1 loaf.

PADRE KINO'S FAVORITE MEATLOAF

Servings: 10 servings

Ingredients:

2 cub Chopped onions
2 pound Extra lean ground beef
1 pound Lean Chorizo removed from
Casing and chopped
1 cub Seasoned bread crumbs
2/3 cub Shredded Cheddar cheese
½ cub Beef broth
2 Egg's lightly beaten
1 tablespoon Salt
2 teaspoon Dried thyme
2 teaspoon Paprika
1 teaspoon Pepper
1 teaspoon Ground allspice
1 teaspoon Crushed dried oregano

Preparation:

Preheat oven to 350 degrees. Saute onions.
Mix well with other ingredients. Shape into loaf and bake in a large pan for 1 ½ hours. If oven runs hot shape a foil tent over meatloaf to keep it from drying out.

Each serv is about 470 calories, 33g fat, 142 mg cholestorol Turkey may be substituted for the beef.

PARMESAN CHEDDAR GRITS PUDDING

Servings: 8 servings

Ingredients:

½ cub Butter
5 cub Milk; divided, see eggs
1 cub Cream
2 cub Regular Grits; orlong cooking grits
10 ounce Spinach; frozen, choppeddefrosted and squeezed dry
7 Green Onions; chopped
3 Garlic Cloves; chopped
2 cub Cheddar Cheese; grated
2 Eggs; lightly beaten with½ cup milk
Salt and fresh black pepperto taste

TOPPING:
1 cub Parmesan Cheese; grated

Preparation:

Preheat the oven to 375F degrees. Butter a large casserole dish and set aside. Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk. Season to taste with salt and pepper. Pour into the prepared casserole dish and sprinkle with the parmesan cheese. Bake for 30 minutes or until the top is golden.
serve at once.

PARSLEY CHEESE BALL

Servings: 1 servings

Ingredients:

1 package (3 ounces) cream cheese,cubed and softened
½ pound Sharp cheddar cheese, cubed
1 dash Onion salt
6 each Pitted ripe olives
1 dash Garlic salt or powder
3 tablespoon Dry sherry
1 dash Celery salt
½ teaspoon Worcestershire sauce
½ cub Parsley sprigs

Preparation:

Put cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and Worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary , stop blender during processing and push ingredients toward blades with rubber spatula. Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight. About 30 minutes before serving time, put parsley sprigs into blender container. Cover; blend at medium speed until finely chopped.
Empty onto waxed paper. Shape cheese mixture into ball; roll in parsley to coat competely. Serving suggestion: Serve with crackers or small rye bread slices. Makes one 3-inch ball

PASTA WITH BROCCOLI AND SPINACH

Servings: 2 servings

Ingredients:

200 g Penne
¼ cub White wine
15 g Butter
3 Spinach leaves
½ Onion
¼ cub Grated parmesan cheese
¼ teaspoon Ground nutmeg
¼ cub Grated cheddar cheese
125 g Broccoli florets

Preparation:

Preparation: chop the onion and shred the spinach leaves.

Alternative to wine: white grape juice works just as well.

1. Cook the pasta in a large quantity of boiling water until just tender.
Drain and place in a greased, shallow, ovenproof dish and keep warm.

2. Melt the butter in a large pan. Add the onion and cook over a low heat for 3-4 minutes.

3. Add the nutmeg, broccoli and spinach. Pour over the wine or grape juice.

4. Cover and cook over a low heat for 5 minutes.

5. Spoon the vegetable mixture over the pasta. Top with the cheeses and bake at 180C for 5 minutes, or until the cheese has melted and browned.

Serve immediately.

Recipe courtesy of: Kaz Glover, 04 Feb 93 19:44:35

PEA-CHEDDAR SANDWICH SPREAD

Servings: 2 cups

Ingredients:

½ cub Dry Split Peas
2 cub Water
2 cub Cheddar Cheese ,grated
½ Onion, chopped finely
Salt to taste
Pepper to taste

Preparation:

Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. From Womens Day Magazine typed by Brigitte Sealing

PEPPERED CHEDDAR DIP

Servings: 2 servings

Ingredients:

1 ½ cub Sour cream
1 cub Shredded Cheddar cheese
¼ cub Finely chopped onions
3 tablespoon Minced green pepper
¼ teaspoon Salt
⅛ teaspoon Red pepper sauce
1 tablespoon Milk

Preparation:

Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips.

PEPPERONI MUSHROOM PIZZA

Servings: 4 servings

Ingredients:

1 ½ cub Cooked rice
1 Egg; beaten
2 ounce Shredded Cheddar cheese
½ cub -Tomato sauce, or up to...
¾ cub Tomato sauce
¼ teaspoon Basil leaves
¼ teaspoon Garlic powder
¼ teaspoon Ground oregano
1 tablespoon Grated Parmesan cheese
1 cub Shredded mozzarella cheese divided
2 ounce Pepperoni, thinly sliced
½ cub Sliced mushrooms
1 tablespoon Snipped fresh parsley

Preparation:

Microwave Oven Instructions:
============================
Combine rice, egg, and Cheddar cheese. Press into buttered microproof 12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power) 2 minutes. Combine tomato sauce, basil, garlic powder, and oregano.
Spread over rice crust. Sprinkle with Parmesan cheese and parsley. Cook uncovered on MEDIUM 7 minutes. Let stand 5 minutes.

Conventional Oven Instructions:
===============================
Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 4 minutes. Combine tomato sauce, basil, garlic powder, and oregano. Spread over rice crust.
Sprinkle with Parmesan cheese. Layer ½ cup mozzarella cheese, pepperoni, and mushrooms. Top with remaining ½ cup mozzarella cheese and parsley. Bake at 400 degrees 8 to 10 minutes.

Each serving provides:
* 312 calories
* 18.4 grams protein
* 17.9 grams fat
* 18.7 grams carbohydrate
* 848 milligrams sodium
* 110 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

PEPPY BEEF ENCHILADAS

Servings: 4 servings

Ingredients:

¾ pound Lean ground beef
¾ cub Picante sauce
½ teaspoon Cumin OR
1 teaspoon Chili powder
8 6-inch flour tortillas
½ cub Picante sauce
½ cub Shredded cheddar cheese

Preparation:

Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in ¾ cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften.

Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the ½ cup picante sauce over tortillas evenly and top with cheese. Bake in 350ø degree oven 15 minutes or till cheese is melted and tortillas are heated through.

Serves 4.

PEROGIES

Servings: 1 servings

Ingredients:

2 tablespoon Butter
1 Onion; sliced
Sour cream

DOUGH:
3 cub Flour;all purpose
1 ½ teaspoon -salt
1 Egg
¾ cub -water, approx.
4 teaspoon Vegetable oil

FILLING:
1 tablespoon Butter
1/3 cub Onion; finely chopped
1 cub Potatoes; cold mashed
¾ cub Cheddar cheese; shredded
½ teaspoon -salt
¼ teaspoon -pepper

Preparation:

DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 ½ hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain. In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 PEROGIES.

Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, ½ tsp salt, ¼ tsp pepper and 1 Tbsp chopped green onion. Mushroom:
In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste.

Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted by Anne MacLellan

PHYLLIS DILLER'S MEXICALE HOT STUFF PARTY DIN-DIN

Servings: 10 servings

Ingredients:

1 ½ pound Ground beef
1 Medium onion; diced
1 can Cream style corn
1 can Tomatoes w/green chiles; (10 ½ oz can)
1 can Enchilada sauce (8 oz)
8 ounce Cheddar cheese; grated
1 can Ripe olives; sliced (4 oz)
6 Large tortillas
1 cub Monterey Jack; grated
Add diced chiles, oregano,
Cumin, garlic powder, chili
Powder to taste

Preparation:

Brown ground beef, stirring to keep meat crumbly. Combine meat with onion, creamed corn, tomatoes w/green chiles, enchilada sauce, cheddar cheese, ripe olives, and diced green chiles, oregano, cumin, garlic powder, and chili powder to taste. Tear 3 tortillas into pieces and spread over the bottom on an 11x7x2 baking dish. Spread half the meat mixture over the tortillas. Tear remaining tortillas and spread over meat mixture. Top with remaining meat mixture. Sprinkle with monterey jack cheese. Bake at 325F degrees for 30 minutes.

PICANTE CHICKEN CHILI

Servings: 4 servings

Ingredients:

1 Medium onion, chopped
3 Cloves garlic, minced
1 tablespoon Vegetable oil
½ pound Chicken breast skinless, boneless cut into 1-inch pieces
2 teaspoon Sage, or 3 ts as desired
¼ teaspoon Salt
¾ cub Picante Sauce
1 can Kidney or pinto beans 16-ounce can, undrained
¼ cub Dry vermouth
1 Bay leaf
1 Green or red bell pepper cut into ½-inch pieces
1 Large tomato seeded, coarsely chopped

OPTIONAL TOPPINGS:
Chopped cilantro
Sour cream
Shredded cheddar cheese

Preparation:

Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered 10 minutes.
Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 4 servings, about 5 cups chili.
Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

PICANTE SUPER SKILLET NACHOS

Servings: 6 servings

Ingredients:

1 pound Ground beef
1 Medium onion, chopped
2 cub Pace Picante Sauce
1 can (15 oz) pinto or black beans
Rinsed and drained
1 teaspoon Chili powder
1 large Tomato, chopped
1 large Avocado, seeded and diced
½ cub Sliced ripe olives
1 cub Shredded cheddar cheese
1 cub Sour cream, as desired
Tortilla chips and/or
Warmed flour tortillas

Preparation:

In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce, beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas and additional Pace Picante Sauce.

PIMIENTO CHEESE

Servings: 4 servings

Ingredients:

1 each Egg beaten
1/3 cub Sugar
¼ cub Vinegar
1 tablespoon Water
2 cub Cheddar cheese (grated)
¼ cub Pimientos (chopped)

Preparation:

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool.
In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.

PINEAPPLE AND CHEESE SALAD

Servings: 1 servings

Ingredients:

½ pound Cheddar cheese
1 can 20-oz pineapple chunks
6 large Lettuce leaves
¾ cub Mayonnaise

Preparation:

Drain pineapple chunks. Cut cheese into ½ inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.

PINEAPPLE CHEESE BREAD

Servings: 6 servings

Ingredients:

2 cub Flour
¾ cub Sugar
3 teaspoon Baking powder
½ teaspoon Soda
1 teaspoon Salt
1 cub Undrained crushed pineapple
1 Egg beaten
1 tablespoon Veg. oil
½ cub Mild cheddar cheese grated
½ cub Walnuts optional

Preparation:

Blend and sift dry ingredients Combine pineapple, egg and oil and add to dry mixture. Fold in cheese and walnuts. Pour into greased loaf pan and let sit 10 min. Bake in 350 oven 45 - 50 min. or until tooth pick comes out clean when tested with it.

PINK CRUSTACEAN CHEESE BISCUITS

Servings: 10 servings

Ingredients:

¼ teaspoon Garlic salt or powder
¼ tablespoon Parsley flakes
¼ teaspoon Italian seasonings
1 pound Bisquick
8 ¾ ounce Cold water
¼ pound Cheddar cheese,sharp,grated
⅛ cub Butter or margarine

Preparation:

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.

PIZZA MEXICANA

Servings: 4 servings

Ingredients:

1 can Vegetarian Refried BeansRosarita brand (16oz can)
1 Pre-baked pizza/bread crust12-inch
1 cub Rosarita Picante Sauce Mild
½ cub Monterey Jack cheeseshredded
½ cub Cheddar cheese; shredded
1 can Sliced black olives; drained2-¼ oz. can
12 Nacho sliced Jalapeno pepperdrained
¼ cub Sliced tomato
Chopped cilantro

Preparation:

Evenly spread beans over top of pizza/bread crust. Top with remaining ingredients in order given, EXECPT tomato and cilantro. Bake at 450-degrees F for 15 minutes or until cheese is melted. Top with tomatoes and cilantro. Makes 4 servings. Additional toppings: sour cream, diced green onions, guacamole and Rosarita salsa.

PIZZA VIA VENETO

Servings: 36 appetizers

Ingredients:

1 package Hot roll mix (16 oz)
2 Eggs
½ cub Evaporated milk
1/3 cub Peanut butter
¼ cub Chopped pimiento
1 teaspoon Celery seed
4 cub Shredded Cheddar cheese
3 cub Chopped salted peanuts
¼ teaspoon Hot pepper

Preparation:

Prepare hot roll mix and let rise as package directs. Divide dough into two equal parts. Pat each part, using oiled hands, in well-oiled 15x10x1" jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add pimiento and celery seed. Stir in cheese; spread evenly over dough, almost to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes.

Preheat oven to 425'F. Bake 12-15 minutes or until brown and bubbly. Cut into 4x2" rectangles. Serve hot.

Favorite recipe from OKLAHOMA PEANUT COMMISSION.

POLENTA TRIANGLES

Servings: 8 servings

Ingredients:

3 cub Cold water
1 cub Coarse yellow cornmeal
1 Env. onion soup mix
4 ounce Mild chopped green chilies,
Drained (1 can)
½ cub Whole kernel corn
½ cub Red pepper, roasted and
Finely chopped
½ cub Sharp Cheddar cheese,
Shredded

Preparation:

Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers.

Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut

MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

POLLY'S FIESTA QUICHE

Servings: 1 servings

Ingredients:

5 medium Eggs, to 6
¼ teaspoon Salt
⅛ teaspoon Nutmeg
¼ teaspoon Cayenne
2 cub Whipping cream
1/3 cub Onion, minced
1/3 cub Tomatoes, minced
1/3 cub Canned chiles, diced
1 Unbaked pie crust
1 ½ ounce Cheddar cheese, shredded
1 ½ ounce Jack cheese, shredded

Preparation:

* Polly's, Huntington Beach! Combine eggs, salt, nutmeg, cayenne, and cream. Whip until smooth and light in consistency. Spread onions, tomatoes, and chiles on bottom of pie crust. Pour egg mixture over filling. Sprinkle with cheeses. Bake 375 F, 60-70 mins or until toothpick inserted near center comes out clean. Allow to cool 10-15 mins before cutting.

PORK AND CHILE BURRITOS

Servings: 12 servings

Ingredients:

3 pound Boneless lean pork,cut in ½-inch cubes
1 ½ pound Onions; diced
½ pound Green bell peppers; diced
½ bunch Cilantro; chopped
2 Tomatoes; chopped
1 teaspoon Garlic powder
1 tablespoon Salt
½ teaspoon Ground cumin
¼ teaspoon Ground cloves
¼ teaspoon Black pepper
2 Bay leaves
1 Jalapeno chile; chopped
1 pound Tomatillos
½ Lemon (juice only)
½ cub Cornstarch blended with
1 cub - water
12 Flour tortillas (12-in.)
Shredded Monterey Jack
Shredded cheddar cheese

Preparation:

Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping ½ cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

Created by: Jailhouse, Studio City

(C) 1992 The Los Angeles Times

PORK STEW WITH CORNMEAL DUMPLINGS

Servings: 6 servings

Ingredients:

1 ½ pound Pork roast; shoulder, bnlss
1 Garlic clove; minced
1 tablespoon Oil
5 medium Carrots; cut ½" pieces
3 medium Potatoes; peeled & cubed
1 ½ cub Water
¼ cub Tapioca; quick-cooking
1 tablespoon Worcestershire sauce
2 Bay leaves
1 teaspoon Thyme; dry and crushed
½ teaspoon Salt
¼ teaspoon Nutmeg; ground
½ teaspoon Salt
¼ teaspoon Pepper
1 can Tomatoes; cut-up, (28oz)

CORNMEAL DUMPLINGS:
½ cub Flour
½ cub Cheddar cheese
1/3 cub Cornmeal; yellow
1 teaspoon Baking powder
dash Pepper
1 Egg; beaten
2 tablespoon Milk
2 tablespoon Oil
2 tablespoon Cheddar cheese; shredded

Preparation:

Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9-11 hours or on high-heat setting for 4-5 hours.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Prepare cormeal dumplings. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (DO NOT LIFT COVER). Sprinkle dumplings with cheese.
DUMPLINGS: In a medium mixing bowl stir together flour, cheddar cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just till combined. Use in Pork stew with cornmeal dumplings, above.

POT ROAST IN SAVORY CHEESE SAUCE

Servings: 10 servings

Ingredients:

-From the Kitchen ofLawrence & Cindy Kellie
5 pound Beef chuck arm pot roast*
2 tablespoon Cooking fat
Salt
Pepper
1 medium Onion; sliced
10 ¾ ounce Cheddar cheese soup; cond.
8 ounce Tomato sauce
4 ounce Mushrooms; sliced, drained
¼ teaspoon Oregano
¼ teaspoon Basil

Preparation:

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 ½ hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat. 5. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy.

*Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) ((((Hugs and Charring))))

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
=========================================================================== BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2 Date: 05-11-93 (19:38) Number: 195 From: ROY NEUDECKER Refer#: NONE To: ALL Recvd: NO Subj: Wild game/camp 3¼2 Conf: (11) Cooking

POTATO ALA PICANTE

Servings: 6 servings

Ingredients:

6 medium Baking potatoes, wellscrubbed
1 medium Onion, cut in halflengthwise, cut crosswiseinto thin slices
3 tablespoon Butter or margarine, melted
Salt to taste
1 cub Pace Picante Sauce
1 cub Shredded cheddar cheese,as desired

Preparation:

These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe.

Cut potatoes crosswise into ⅛" to ¼" slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in a shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato.
Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Pace Picante Sauce.

POTATO AND BACON PIE

Servings: 8 servings

Ingredients:

1 pound Bacon,chopped
1 each Onion,chopped
8 each Large eggs,beaten
1 pound Russet potatoes,peeled and g
2 ¾ cub Grated sharp Cheddar cheese
½ teaspoon Tsp. black pepper

Preparation:

Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish.
Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8.

POTATO CASSEROLE

Servings: 12 servings

Ingredients:

2 pound Frozen hash brown potatoes
½ cub Margarine, melted
½ cub Chopped green onions
1 pint Sour cream
1 can Creamy onion soup
1 teaspoon Salt
2 cub Shredded cheddar cheese
¼ teaspoon Pepper
¼ cub Margarine
2 cub Corn flakes, crushed

Preparation:

Thaw potatoes and combine with ½ cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole.
Combine corn flakes and remaining ¼ cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes.

Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia.

POTATO CHEDDAR AND ALE SOUP

Servings: 12 servings

Ingredients:

1 ½ pint Carrots; peeled, diced
1 ½ pint Celery; trimmed, diced
3 ounce Butter;or margarine
3 quart Russet Potatoes;peeled, diced
3 tablespoon Flour
1 ½ teaspoon Fennel seed
¾ teaspoon Black Pepper
3 quart Chicken Stock;prepared
1 ½ cub Scottish Ale
1 ½ pint Milk
1 ½ pound Cheddar Cheese; sharpshredded

Preparation:

Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl.
Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant's Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine

Posted by: Rick Grunwald

POTATO CHEESE CROQUETTES

Servings: 4 servings

Ingredients:

2 cub Cold mashed potatoes
1 Egg, beaten
1 cub Cheddar cheese, grated
Salt to taste
¾ teaspoon Ac'cent
½ cub Fine bread crumbs
½ cub Milk

Preparation:

Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended.

Stir in cheese, salt, and Ac'cent. Shape as desired. Dip into crumbs, them milk, and again into crumbs.

Fry in shallow hot fat until golden brown on all sides.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

POTATO CROQUETTES

Servings: 5 servings

Ingredients:

3 medium Baking potatoes, peeled
& sliced
¼ cub (1 oz) shredded low-fat
Swiss or cheddar cheese
¼ cub Nonfat cream cheese product
1 tablespoon Chopped fresh chives
1 tablespoon Nonfat margarine
1 ½ teaspoon Prepared or dijon mustard
¼ teaspoon Hot sauce
⅛ teaspoon Salt
1 Egg white, lightly beaten
1 ¾ cub Coarsely crushed corn flakes
Vegetable cooking spray

Preparation:

Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving).

POTATO-CHEESE SOUP

Servings: 6 servings

Ingredients:

1 Onion; chopped
2 tablespoon Butter
2 cub Peeled and diced potatoes
3 cub Chicken stock or water
1 cub Heavy cream
1 ½ cub Grated sharp Cheddar cheese
¼ cub Minced fresh dill

Preparation:

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.

POTATOES GOURMET

Servings: 6 servings

Ingredients:

6 medium Potatoes
2 cub Cheddar cheese; shredded
6 tablespoon Margarine; divided
1 ½ cub Sour cream
3 Green onions; chopped
1 teaspoon Salt
¼ teaspoon Peppers

Preparation:

Cook potatoes in skins; cool. Peel and shred on a coarse grater.

Combine cheese and 3 tablespoons margarine in saucepan; heat and stir until cheese is almost melted. Remove from heat; blend in sour cream, onion, salt, and pepper. Fold in potatoes, and spoon into a greased 2-quart casserole dish. Dot with 1 tablespoons margarine. Cover and bake at 300 degrees about 25 minutes.

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.

POTATOES NICOISE

Servings: 6 servings

Ingredients:

1 Garlic clove
3 medium Potatoes, sliced thin
3 large Tomatoes (1 ½ lbs)
3 Sprigs fresh parsley
2 teaspoon Salt
¼ teaspoon Crumbled tarragon leaves
¼ teaspoon Crumbled basil leaves
¼ teaspoon Ground nutmeg
3 medium Red onions (1 lb)
2 tablespoon Low fat margarine
¼ cub Or more shredded low fat
Swiss or Cheddar cheese

Preparation:

1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut garlic, rub inside of 1 ½ quart shallow baking dish; set aside.
Peel potatoes; cut into ¼ inch slices. Place in bowl of cold water and set aside.

2. Peel tomatoes (to make this easier, put in boiling water for 30 seconds and then immerse immediately in ice water). Cut into ½ thick slices; set aside.

3. In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil and nutmeg. Peel and thinly slice the onions. Drain potatoes well; pat dry with a paper towel. Place half the potatoes into a prepared casserole dish (spray first with non-stick spray). Sprinkle with half the parsley mixture. Add half the onions, and half the tomatoes.

4. Sprinkle tomatoes with ½ tsp salt. Repeat layering procedure. Cut margarine into small pieces and dot onto casserole. Cover loosely with foil.

5. Bake 45 minutes or until potatoes are fork-tender. Sprinkle top of casserole with cheese, and bake uncovered for 5 minutes or until cheese is melted and lightly browned.

Source: Mc Calls Cooking School

POTATOES PERFECT

Servings: 1 servings

Ingredients:

¼ pound Bacon; diced
2 medium Onions; thinly sliced
4 medium Potatoes; thinly sliced
½ pound Cheddar cheese; thinly slice
Salt and pepper
Butter

Preparation:

Line crockpot with aluminum foil, leaving enough to overlap poatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil.
Cover and cook on low setting for 10 to 12 hours.

POTATOES RIO GRANDE

Servings: 6 servings

Ingredients:

1 pound Potatoes, cubed
½ tablespoon Cooking oil
½ Green pepper, cut in strips
1 Green chili, diced
4 Cloves, garlic, diced
1 tablespoon Finely minced chives
8 ounce Stewed tomatoes
⅛ teaspoon Black pepper
½ cub Cheddar cheese, shredded
1 tablespoon Parsley, minced

Preparation:

Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat in a large skillet: ½ tbs cooking oil. Add and toss over high heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2 minutes green chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper.

Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently cook and stir to heat through. Sprinkle over the mixture cheddar cheese.

Cover pan until the cheese melts. Sprinkle with parsley.

POTLUCK SURPRISE

Servings: 6 servings

Ingredients:

1 ½ cub Elbow Macaroni; Uncooked
1 ½ pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
1 ½ teaspoon Salt
1 teaspoon Italian Seasoning
¼ teaspoon Pepper
1 each Eggplant; Sm, *
1 cub Dairy Sour Cream
¼ cub Pimento; Chopped, **
2 cub Cheddar Cheese; Shredded,8oz

Preparation:

* Peel and cut the eggplant into ½-inch cubes. There should be about ** You can use ½ cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

QUEBEC APPLE DUMPLINGS

Servings: 1 servings

Ingredients:

1 Pie dough (double batch)
¼ cub Cheddar cheese-grated
12 Apples; medium- peeled &cored
½ cub Mincemeat
¼ cub Rum
Butter
¾ cub Sugar
¼ cub Sugar; Brown
¼ cub Cream
Lemon rind; ½ lemon

Preparation:

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

QUEBEC APPLE DUMPLINGS (CANADIAN)

Servings: 1 servings

Ingredients:

1 Pie dough (double batch)
¼ cub Cheddar cheese-grated
12 medium Apples; peeled & cored
½ cub Mincemeat
¼ cub Rum
Butter
¾ cub Sugar
¼ cub Sugar; Brown
¼ cub Cream
Lemon rind; ½ lemon

Preparation:

Preheat oven to 400øF. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square.
Fill the center of each apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminum foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400øF oven. Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown.
Serve warm to plain cream or sweetened cream, flavored with rum.

QUEEN OF CHILIS (CINCINNATI-STYLE), KATE CONNALLY

Servings: 1 servings

Ingredients:

3 Onions
1 pound Ground chuck
2 Garlic cloves, minced
1 cub Barbeque sauce (I think Iused K.C. Masterpiece)
1 cub Water
1 tablespoon Chili powder
1 teaspoon Black pepper
½ ounce Unsweetened chocolate,grated
½ teaspoon Ground cumin
½ teaspoon Turmeric
½ teaspoon Allspice
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
1 teaspoon Salttomato juice, as needed
9 ounce Spaghetti, cooked andbuttered
1 ounce can kidney beans,heated
1 pound Cheddar cheese, shreddedoyster crackers

Preparation:

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned.
Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side. Serves 4.

QUESADILLA PIZZA

Servings: 2 servings

Ingredients:

2 Flour tortillas (6-7")
¼ cub Shredded Cheddar cheese
Olive oil
¼ cub CONTADINA Pizza SqueezePizza Sauce
¼ teaspoon Ground cumin
2 tablespoon Refried beans
1 tablespoon Dried green chiles
1 tablespoon Thinly sliced green onion
1 tablespoon Sliced ripe olives
1 tablespoon Shredded Monterey Jackcheese

Preparation:

Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes longer or until cheese is melted. Cut into wedges.

QUESADILLAS WITH CHEESE

Servings: 4 servings

Ingredients:

25 g Butter
275 g Grated cheddar cheese
1 Beaten egg
100 g Sliced button mushrooms
12 Uncooked 15cm tortillas

Preparation:

Heat up the butter in a frying pan and saute the mushrooms until soft.
Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin around the edge. Top with the mushrooms. Brush the edges of the tortilla with beaten egg, then fold in half and push the edges firmly together to seal.

Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at a time for 2 minutes on each side until browned. Drain on kitchen paper and serve with tomatoes, cucumber and coriander sprigs to garnish

Calories: 320 per serving

QUICK AND EASY LASAGNA

Servings: 4 servings

Ingredients:

1 can Cream of Mushroom SoupCampbell's Condensed10-¾-oz. can
½ cub Milk
¾ pound Ground beef
1 ½ cub Spaghetti sauceCampbell's Traditional
4 Lasagna noodlescooked and drained
1 cub Shredded Cheddar cheese(4 oz.)

Preparation:

1. In small bowl combine soup and milk; set aside.
2. In 3-quart saucepan over medium-high heat cook beef until browned, stirring to separate. Spoon off fat.
3. Stir in spaghetti sauce. Heat through, stirring occasionally.
4. Heat oven to 400-degrees F.
5. In 8-inch square baking dish spoon half the meat mixture and arrange half the noodles over mixture; trim to fit. Spoon half the soup mixture over noodles. Repeat layers. Sprinkle with cheese.
6. Bake 30 minutes or until hot and bubbling.
7. Let stand 10 minutes before serving.

QUICK BARBECUE BEEF BAKE

Servings: 10 servings

Ingredients:

1 pound Ground beef
¾ cub Chopped onion
18 ounce Barbecue sauce
2 cub Shredded cheddar cheese
2 cub Bisquick Original or ReducedFat baking mix
1 cub Milk
2 Eggs

Preparation:

Prep time: 18 minutes. Bake time: 27 minutes.

HEAT oven to 400'F. Cook ground beef and ½ cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese.

STIR baking mix, milk and eggs until blended. Pour over beef mixture.
Sprinkle with remaining onion.

BAKE 25-27 minutes or until crust is light golden brown.

QUICK POTATO CASSEROLE

Servings: 4 servings

Ingredients:

1 pound Hash brown potatoes; frozen
½ teaspoon Onion powder
1 cub Sour cream
1 cub Cream of mushroom soup
1 cub Cheddar cheese; shredded
Parmesan cheese

Preparation:

Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about ¼ cup or so.
Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared in advance and baked just before serving.

RAMPS PIQUANTE

Servings: 6 servings

Ingredients:

1 cub Grated sharp cheddar cheese
2 cub Ramp bulbs *
½ cub Broth drained from rampbulbs
1 tablespoon Worcestershire sauce
3 tablespoon Wine vinegar
3 tablespoon Butter
Salt and pepper to taste
6 slice Crisp toast

Preparation:

* Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter.

Stir ramps into the sauce and reheat. Add salt and pepper to taste.

Serve hot over crisp toast.

Yield: 6 servings.

Makes a nice brunch dish or lunch, for those sensible enough to try it. <g> Typed for you by the sensible Cathy Harned

RANCH CORNBREAD

Servings: 8 servings

Ingredients:

1 cub Cornmeal
1 cub All purpose flour
1 tablespoon Plus 1 t baking powder
2 tablespoon Sugar
1 teaspoon Salt
1 ½ cub Milk
2 Eggs, beaten
½ cub Diced cooked ham
½ cub Sharp Cheddar cheese
½ cub Bell pepper, chopped
¼ cub Chopped pimiento

Preparation:

Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 for 30 minutes or until golden brown.

RANCH STYLE TACO SALAD

Servings: 8 servings

Ingredients:

Head of Lettuce
Onion
1 pound Can Ranch Style Beans
1 package Corn Chips
2 Avocados
2 Tomatoes
1 pound Cheddar Cheese
Bottle Catalina Dressing
1 pound Ground Beef
2 tablespoon Lemon Juice

Preparation:

Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat.¶
Toss together all ingredients except corn chips. Top with chips just before serving.

REAMES CHEESY BROCCOLI TUNA BAKE

Servings: 6 servings

Ingredients:

1 package REAMES Home Style FrozenEgg Noodles (12 oz)
1 can Cheddar cheese soup (11 oz)
1 can Evaporated milk (5 oz)
1 teaspoon Instant minced onion
1 can Tuna, drained (12 ½ oz)
1 can Mushroom pieces, drained(opt; 4 oz)
1 package Chopped broccoli, thawed
1 cub Shredded mild cheddar cheese

Preparation:

Preheat oven to 350'F. Cook noodles in boiling water 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms. Drain noodles. Layer 1 ½ cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20 minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup servings.

RED BELL PEPPER AND CHEDDAR CHEESE SPREAD

Servings: 1 servings

Ingredients:

½ small Onion, Quartered
3 large Cloves Garlic, Peeled
2 teaspoon Olive Oil
2 Red Bell Peppers
1 ½ cub Tillamook Cheddar Cheese, Or
Other Sharp Cheddar,
Grated And Packed To Measure
dash Cayenne Pepper
2 tablespoon Chives, Fresh, Chopped

Preparation:

Preheat oven to 375øF. Place onion and garlic in small baking dish.
Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-½ cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 1993.
Source: Bon Appetit - March, 1993

RED LOBSTER CHEESE ROLLS

Servings: 1 servings

Ingredients:

1 teaspoon Garlic salt or powder
1 tablespoon Parsley flakes
1 teaspoon Italian seasonings
5 pound Bisquick
44 ounce Cold water
1 pound Cheddar cheese,sharp,grated
½ cub Butter or margarine

Preparation:

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.

The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, ½ cup cold water, and ¾ c.
grated cheddar which will yield about 12 biscuits.

You may also substitute soda water or gingerale for the water, if desired.

Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date:
09-21-92 (20:22)

RED LOBSTER GARLIC CHEESE ROLLS

Servings: 1 servings

Ingredients:

16 ounce Very finely shreddedCheddar cheese
6 cub Water
5 pound Box of Bisquick MixGarlic butter,soft or melted

Preparation:

Mix together cheese, water and Bisquick in a large bowl. Drop onto a non-stick cookie sheet or one that is covered with aluminum foil. You will need to experiment with size but they should turn out to be about the size of a normal biscuit (about 2" in diameter??). Bake at 400 degrees until golden (sorry, don't have the cooking time. Perhaps the Bisquick box can help). Right after you remove the rolls from the oven, spread or brush VERY GENEROUSLY with garlic butter (soft or melted butter with lots of finely diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you may want to cut it down unless you plan on feeding a herd!

From: Matt, my waiter at Red Lobster Posted by: Debbie Carlson - Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From: NANCY GOLDEN Date:
09-21-92 (20:22)

RED LOBSTER'S CHEESY GARLIC ROLLS

Servings: 6 servings

Ingredients:

2 ½ pound Baking mix (RL uses aspecially made product, butBisquick buttermilk bakingmix is a decent substitute)
6 ounce Grated mild cheddar cheese
21 ounce Cold water

Preparation:

Mix together above ingredients (by hand, an electric mixer will NOT work) until JUST combined --do not overmix. Scoop with a 1 ½ ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the sheets, and bake another 4-5 minutes. (Note, a commercial convection oven cooks about 25 percent faster than a home oven -- for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden brown). Remove rolls from the oven, and brush with garlic butter mixture (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Do not add too much butter to the rolls, or the garlic flavor will overpower the cheese. For variations, increase the cheese to 8 oz. (better, and the way the Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar. The Parmesan variation is excellent.
IMHO, better than the original. As a breakfast bread (or snack for the cook), you may also add 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter.

RED WINE APPLE PIE

Servings: 6 servings

Ingredients:

5 cub Tart apples,cored/thin slice
¼ cub Sweet red wine
¼ cub All-purpose flour
⅛ teaspoon Salt
2 cub All-purpose flour(see NOTE1)
1 teaspoon Salt
2 tablespoon Shortening
5 tablespoon Cold water
¾ cub Sugar
1 tablespoon Lemon juice
2 tablespoon Sugar
3 tablespoon Butter or margarine
1 cub Shredded Cheddar cheese
2/3 cub Shortening
2/3 cub Lard

Preparation:

Place apples. ¾ cup sugar, the wine and lemon juice in 3-quart saucepan. Cover and cook over medium heat, stirring occasionally, until apples are just tender, 7 to 8 minutes.¶ Mix ¼ cup flour, 2 tablespoons sugar and ⅛ teaspoon salt; stir into apple mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in butter. Cool to room temperature.¶
Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon salt into bowl; cut in shortening or lard. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary.)¶
Gather pastry into ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round 2 inches larger than inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; place in pie plate. Unfold and ease into pie plate.¶
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge of pastry ½ inch from rim of pie plate. Roll second round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.¶
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts made with self-rising flour difer in flavor and texture from those made with plain flour.¶
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be substituted for the pastry.¶

REGINA'S CHEDDAR BISCUITS

Servings: 1 servings

Ingredients:

1 ½ pound Flour
¼ cub Baking powder
½ teaspoon Salt
¼ cub Sugar
¼ pound Butter
¾ pound Margarine
1 ½ cub Grated Cheddar cheese
1 ½ cub Buttermilk

Preparation:

Mix together the flour, baking powder, salt and sugar in a large stainless-steel or glass bowl. Cut butter and margarine into large cubes and, using your hands, work into flour mixture until size of large peas. Then add cheese and buttermilk to make a soft dough. On a well floured surface, roll out dough to ¾-inch thickness; cut with a 2-inch biscuit cutter. (Will keep for up to 24 hours in the refrigerator before baking.) Bake at 350F until golden brown. Makes about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993.

RICE CON QUESO

Servings: 6 servings

Ingredients:

3 cub Cooked brown rice (1 ½cups uncooked), cooked with
Salt and pepper
1 1/3 cub Cooked black beans orblackeyed peas, pintobeans,
Etc. (about ½ cupuncooked)
3 Cloves garlic, minced
1 large Onion, chopped
1 small Can chiles, chopped
½ pound Ricotta cheese, thinned witha little low fat milk or
Yogurt until spreadable
¾ pound Shredded Monterrey Jackcheese
½ cub Shredded cheddar cheese

Preparation:

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92

RICE CUPS WITH GUACAMOLE AND SALSA

Servings: 36 portions

Ingredients:

3 cub Hot cooked rice
2 ounce Cheddar cheese, shredded
¼ cub Shredded Parmesan cheese
1 teaspoon Ground cumin
¼ teaspoon Ground red pepper
1 teaspoon Salt; divided
Vegetable cooking spray
2 Ripe avocados
2 tablespoon Lime juice
¼ cub Finely minced cilantro
¼ cub Finely minced onion
¼ cub Prepared salsa
¼ cub Dairy sour cream
Cilantro leaves

Preparation:

Combine rice, cheese, cumin, ground red pepper, and ½ teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350 degrees 15 minutes. Remove from pans and cool to room temperature. Mash avocados with fork in medium bowl. Sprinkle with lime juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend well. Fill each rice cup with guacamole and top with sprig of fresh cilantro.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

RICE NUT LOAF

Servings: 6 servings

Ingredients:

3 cub Cooked brown rice
8 ounce Sharp Cheddar cheese shredded
4 Eggs; lightly beaten
1 medium Onion; chopped
1 cub Shredded carrots
½ cub Italian-style breadcrumbs
¼ cub Chopped walnuts
¼ cub Chopped sunflower kernals
¼ cub Sesame seeds
½ teaspoon Salt
¼ teaspoon Ground black pepper
16 ounce Spaghetti sauce (optional)

Preparation:

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts, sunflower kernals, sesame seeds, salt and pepper; pack into greased 9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until firm. Let cool in pan 10 minutes; unmold and slice. Serve with heated spaghetti sauce.

Each serving provides:
* 444 calories
* 20.2 g. protein
* 25.9 g. fat
* 33.6 g. carbohydrate
* 2.5 g. dietary fiber
* 187 mg. cholesterol
* 546 mg. sodium

Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

ROASTED QUESADILLAS WITH CHIQUITA BANANAS

Servings: 7 servings

Ingredients:

12 Fat free corn or whole wheat
Flour tortillas
6 ounce Grated non fat Monterey Jack
Or cheddar cheese
2 tablespoon Chopped fresh cilantro or
Parsley
2 Jalapeno peppers, seeded and
Minced
1 cub Alfalfa sprouts
2 medium Bananas, sliced into thin
Circles

Preparation:

A suprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and japaenos. Cut the quesadillas into wedges and serve with hot sauce or tomato salsa.

Preheat oven to 350 degrees Place 6 tortillas on a nonstick baking sheet.
Sprinkle with cheese, cilantro, chiles, sprouts and bananas. Cover with the remaining tortillas and press down firmly.

Bake for 10 to 15 minutes, until cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.

Serving size- 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium

This is from Eat More, Weigh Less by Dr. Dean Ornish.

From: HS.Roch811sd@xerox.com. Fatfree Digest [Volume 10 Issue 8] Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

ROMAN PIE

Servings: 8 servings

Ingredients:

FOR THE MEAT LAYERS:
1 pound Cooked turkey or chicken *
¼ pound Cooked ham
¼ pound Cooked tongue
50 g Canned anchovy fillets
¾ pound Mushrooms
1 large Bunch parsley
Lemon juice
A few black olives
Canned consomme **

FOR THE PASTA LAYERS:
6 ounce Macaroni
12 ½ fluid ounce Milk
½ pint Single cream
1 ounce Butter
1 ounce Plain flour
4 ounce Cheddar cheese
1 ounce Parmesan cheese

Preparation:

*Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead.

**Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme.

Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce.

Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 ½ teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together.

Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley.

Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-½ pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes.

Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover.

Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving.

Source: Philippa Davenport in "Country Living" (British), December 1988.
Typed for you by Karen Mintzias

ROOMIE'S LOW FAT VEGETARIAN CHILI

Servings: 4 servings

Ingredients:

1 teaspoon Olive oil
2 Medium onions
2 Cloves of garlic, minced
56 ounce Canned tomatoes or 3lb fresh
15 ½ ounce Red kidney beans
15 ounce White kidney beans
15 ounce Chickpeas
1 ½ cub Chopped celery
1 Green pepper, chopped
3 tablespoon Lime or 2 T lemon juice
1 tablespoon Chili powder
1 ½ teaspoon Oregano
1 ½ teaspoon Cumin
¼ teaspoon Cinnamon
12 ounce Light beer
Dry roasted peanuts
Cheddar cheese

Preparation:

1. In a large pot, heat oil and saute onions and garlic until soft.
2. Add all ingredients except beer, peanuts and cheddar cheese. Cover and simmer 1 ½ hours.
3. Add beer and simmer uncovered for 30 minutes.
4. Add handful of peanuts and sprinkle cheese on each serving.

ROQUEFORT BISCUITS

Servings: 36 servings

Ingredients:

1 cub Self-raising flour
½ cub Butter; well-chilled
2 ounce RoquefortOR other blue-veined cheese
2 ounce Cheddar cheese; shredded
½ cub Sesame seeds
Cucumber slices
Cherries

Preparation:

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 36.

ROSALYNN'S PLAINS CHEESE RING

Servings: 6 servings

Ingredients:

1 pound Sharp cheddar cheesefinely grated
1 cub Mayonnaise
1 cub Pecans; chopped
½ cub Onions; very finely chopped
Black pepper; 6 twists
1 dash Cayenne pepper
Strawberry preserves;1 12 ozjar
Whole grain cracker;-OR-Melba toast

Preparation:

"One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold.Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring."

In a mixing bowl, combine cheese with mayonnaise, chopped nuts and onions.
Mix in black pepper and cayenne, and blend thoroughly. Press in a 3 cup mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter.
Fill centre with strawberry preserves, and serve at once with whole grain crackers or melba toast.

SERVES:6-8 SOURCE:_The White House Family Cookbook_ by Executive Chef Henry Haller with Virginia Aronson posted by Anne MacLellan

ROSEMARY'S CHICKEN SALAD

Servings: 10 servings

Ingredients:

2 pound Cubed cooked chicken
2 cub Chopped celery
2 teaspoon Toasted bread cubes
2 ½ cub Miracle Whip
4 teaspoon Toasted chopped almonds
2 ½ teaspoon Lemon juice
2 teaspoon Grated onion
1 teaspoon Salt
¾ cub Shredded cheddar cheese
1/3 cub Bread crumbs

Preparation:

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly.

Servings: 10

ROTEL CHICKEN

Servings: 12 servings

Ingredients:

6 cub Chicken; cooked, cubed
1 package Vermicelli spaghetti (7 oz)
2 large Bell peppers; chopped
2 pound Onions; chopped
2 Celery stalks; chopped
1 cub Mushrooms;sliced
½ cub Butter
2 can Rotel tom.; diced (10 oz ea)
2 tablespoon Worcestershire sauce
1 pound Cheddar cheese; grated

Preparation:

Cook and season chicken. Save 1-½ quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan; saute pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

Note: Flavors blend better if this is prepared a day ahead of time and refrigerated.

I have also had this made with velveeta, but I MUCH prefer the cheddar cheese. Have also seen variations that have english peas. You can really add more or less of the various vegetables to suit your taste. This particular version has evolved in our kitchen over the last dozen years. I also prefer it made with macaroni instead of spaghetti but I've never seen anyone else make it that way.

Shared by Nancy Coleman Origin Unknown

RUBEN VILLAVICENCIO'S VEGETABLE PIE

Servings: 3 servings

Ingredients:

3 cub Potato (raw),packed, grated(about 3 large potatoes)
1 teaspoon Salt
4 Eggs
1 ¼ cub Onion, grated(or more to taste)
2 tablespoon Oil
3 tablespoon Butter
1 Garlic clove, crushed(or more to taste)
1 Broccoli bunch, brokeninto small florets
½ teaspoon Basil, dried
Thyme
2 cub Cheddar cheese, grated
1 cub Milk
Paprika

Preparation:

Drain the potatoes and squeeze dry. Add about ½ t salt, 1 egg and about ¼ cup (or more to taste) grated onion. Pat potato mixture into well-oiled 10-inch pie pan and bake at 400 degrees F. for 30 minutes. Brush potato crust with oil, reduce oven temperature to 375 degrees F. and bake for another 5-10 minutes, until crust is brown.

While crust is baking, saute about 1 cup chopped onion and garlic in butter. If you like a lot of onion and garlic, use more. Add broccoli, about ½ t salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes.

Spread half of cheese over baked crust. Top with sauteed vegetables and remaining cheese.

Beat together remaining 3 eggs and milk, and pour over vegetable/cheese mixture. Sprinkle paprika on top. Bake at 375 degrees F. for 35 to 40 minutes until custard is set.

NOTES:

* A wonderful vegetable pie -- This recipe is originally from the _Los Angeles Times_. It takes a lot of time to make, but it's quite good.
Yield: serves 3-4.

* This recipe can be made in two stages: you can make the crust in advance and then can make the vegetable topping and bake it later.

* An electric grater is a real time-saver for the crust ingredients.

: Difficulty: moderate.
: Time: 1 ½ -2 hours.
: Precision: no need to measure.

: Aviva Garrett
: Santa Cruz, CA
: Excelan, Inc., San Jose, California, USA
: ucbvax!mtxinu!excelan!aviva

: Copyright (C) 1986 USENET Community Trust

S&W KICK-OFF CHILI

Servings: 12 servings

Ingredients:

1 pound Ground beef
1 pound Ground pork sausage
1 large Onion, coarsely chopped
2 Garlic cloves, minced
1 large Bell pepper, cut into ¾"chunks
1 pound Smoked sausage, cut into¾" chunks
1 tablespoon Ground oregano
3 tablespoon Chili powder
1 teaspoon Ground coriander
1 ½ teaspoon Celery seed
2 can S&W Ready-Cut Tomatoes,undrained
2 can S&W Dark Red Kidney Beans,drained (reserve liquid)
1/3 cub Yellow corn meal
12 ounce Shredded mozzarella orcheddar cheese, for garnish

Preparation:

Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat. Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans. In a bowl, blend a little reserved bean liquid with corn meal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally. Spoon into serving bowls and top generously with shredded cheese. Serves 12.

Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium.

SALSA WHEEL

Servings: 10 servings

Ingredients:

1 package Light or regular creamcheese, softened (8 oz)
2 large Ripe avacdos, peeled, seededand into chunks
1 teaspoon Seasoned salt
1 cub Territorial House Salsa
2 cub Finely shredded lettuce
1 medium Tomato, seeded and diced
1 can Sliced ripe olives, drained
½ cub Sliced green onions w/tops
1 cub Shredded cheddar cheese
Tortilla chips

Preparation:

Combine cream cheese, avacados and salt in blender or food processor.
Blend or process until smooth, scraping down sides once. Spread onto 12" round platter forming a 10" circle with a rim. Spoon Territorial House Salsa evenly over avacado mixture; top with lettuce, tomato, olives, onions and cheese. Serve with chips. Makes 8-10 servings.

SANTA FE SALAD

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
2 medium Green peppers; julienned
2 medium Onions; sliced
16 ounce Salsa
30 ounce Canned kidney beans drained
22 ounce Canned Mexican-style corn drained
3 cub Cooked rice
6 cub Shredded lettuce
10 ½ ounce Tortilla chips
1 ½ cub Shredded Cheddar cheese (1-½ cups = (6 oz.)

GARNISH:
Sour cream

Preparation:

Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle ¼ cup cheese evenly on top of each serving. Garnish with sour cream.

Each serving provides:
* 740 calories
* 25 g. protein
* 26.7 g. fat
* 100.4 g. carbohydrate
* 7.1 g. dietary fiber
* 36 mg. cholesterol
* 896 mg. sodium

Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

SAUCY BEEF TACO PIZZA

Servings: 4 servings

Ingredients:

2 pound Ground Beef Round
1 each Med. Onion, Chopped
16 ounce Taco Sauce, Mild or Hot
4 ounce (1 cn) Mild Green Chilies *
½ cub Sliced Ripe Olives
8 ounce (1 cn) Refrigerated Rolls **
1 ½ cub Crushed Corn Chips
1 cub Dairy Sour Cream
1 cub Shredded Monterey JackCheese
½ cub Shredded Cheddar Cheese
1 Sliced Olives (Optional)
1 Sliced Mushrooms (Optional)
1 cub Shredded Lettuce
1 each Med. Avocado ***
1 each Med Tomato, Diced

Preparation:

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
~------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining ½ cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

SAUCY PORK N' NOODLE BAKE

Servings: 2 servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Cubed cooked pork
½ cub Uncooked noodles
10 ½ ounce Cream of chicken soup, canned, condensed
8 ¾ ounce Can whole kernel corn,undrained
1 tablespoon Sliced pimiento
½ cub Sharp Cheddar cheeseshredded
¼ cub Finely chopped green pepper

Preparation:

1. Place 1 tablespoon butter in a deep, 1 ½-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 30 seconds.
2. Add pork and heat, uncovered, in Microwave Oven 2 minutes. Drain off excess fat.
3. Add remaining ingredients and mix well.
4. Heat, covered, in Microwave Oven 12 to 15 minutes or until noodles are tender. Stir occasionally.

SAUSAGE APPLE OMELET ROLL

Servings: 6 servings

Ingredients:

1 cub Salad dressing
2 tablespoon Flour
½ teaspoon Salt
1 cub Milk
12 Eggs, separated
1 ½ cub (12 oz) bulk pork sausage,
Cooked, drained
1 cub (4 oz.) shredded sharp
Cheddar cheese
¾ cub Chopped apple

Preparation:

Combine ½ cup salad dressing,flour,salt;gradually add milk and beaten egg yolks.Cook,stirring constantly,over low heat until thickened.Remove from heat;cool 15 minutes.Fold in stiffly beaten egg whites.Pour into 15 x 10 x 1" jelly roll pan lined with greased wax paper.Bake @ 425 degrees for 20 minutes.Invert onto towel. Carefully remove wax paper.Cover with combined remaining salad dressing,sausage,¾ cup cheese,and apple.Roll up omelet,starting at narrow end.Place,seam side down,on serving platter.Top with remaining cheese.Serves 6 to 8.

SAUSAGE BALLS #2

Servings: 6 servings

Ingredients:

1 pound Sausage meat
2 cub Bisquick powder
2 cub Cheddar cheese

Preparation:

Grate the cheese and allow it to come to room temperature (or grate it at room temperature). Mix (by hand, or with a fork or spoon) with the Bisquick powder and the sausage meat (crumbled). Form into bite-sized balls, around ¾" in diameter. Cook on foil or a baking pan at 325 F for about 20 minutes.

I think I was also told that these store very well, but I'm not positive about that.

SAUSAGE QUICHE

Servings: 1 servings

Ingredients:

1 pound Sausage
1 Onion
8 Strips of bacon
½ cub Chopped bell pepper
2/3 cub Cream
2/3 cub Milk
4 Large eggs
4 ounce Sharp cheddar cheese
½ teaspoon Salt
¼ teaspoon Black pepper

Preparation:

Prebake crust in a 10" pan. Form sausage balls with your sausage meat.
Bring large pot of water to a boil; add sausage balls. Reduce heat and simmer 5 minutes. Drain and reserve. Cut bacon into 2 inch squares and fry until crisp. Drain. Saute peppers and onions, drain. Beat eggs with cream and milk. Add salt and pepper. Scatter half the cheese in bottom of pie shell, cover with bacon, onions, and peppers. Layer sausage balls next.
Scatter the rest of the cheese. Gently pour egg mixture into shell over meats and cheese. Bake for 25 to 30 minutes at 350 degrees.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Debbie Dean of Nahunta, Georgia.

SAUSAGE, CHEESE, AND EGG CASSEROLE

Servings: 6 servings
12 cub Herb seasoned croutons
2 cub Grated sharp cheddar cheese
1 ½ pound Mild bulk sausage
2 ½ cub Milk
¾ teaspoon Dry mustard
½ teaspoon Salt
1 Dash of pepper
1 can Cream of mushroom soup
½ cub Milk
4 a ggs
Place croutons on bottom of greased casserole, top
with 1 ½ cups of cheese. Brown and drain sausage,
put on top of cheese. Beat eggs with milk and
seasonings, pour over top. Refrigerate overnight.
Next Day: Dilute soup with ½ cup milk. Pour over
and spread remaining ½ cup of cheese on top. Bake
at 300 F. for 1 ½ hours.

SAVORY HAMBURGER SOUP

Servings: 2 servings

Ingredients:

1 each Lge. Carrot, Thinly Sliced
2 tablespoon Chopped Onion
1 tablespoon Water
½ pound Lean Ground Beef
1 cub Tomato Sauce
½ cub Water
2 tablespoon Dry Red Wine
½ teaspoon Sugar
¼ teaspoon Salt
1 Dash Garlic Powder
1 Dash Pepper
2 tablespoon Shredded Cheddar Cheese

Preparation:

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, ½ cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve.

SAVORY SHEPHERD'S PIE

Servings: 4 servings

Ingredients:

3 Small potatoes (¾ pound)
2 Cloves of garlic, minced
½ teaspoon Dried basil, crushed
2 tablespoon Butter or margarine
¼ teaspoon Salt
2 tablespoon (2-4 tb) milk
1 Medium onion, chopped
(½ cup)
1 Medium carrot, sliced
(½ cup)
1 tablespoon Cooking oil
15 ounce Canned red kidney beans,
Rinsed and drained
14 ½ ounce Canned whole tomatoes,
Drained and cut up
10 ounce Package frozen whole kernel
Corn or mixed vegetables
8 ounce Can, tomato sauce
1 teaspoon Worcestershire sauce
½ teaspoon Sugar
1 cub Shredded cheddar cheese
(4 oz)
Paprika (optional)

Preparation:

Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20-25 minutes or until tender.
Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar.
Heat until bubbly.
Transfer vegetable mixture to an 8x8x2" square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375F oven for 25-30 minutes or until heated through and cheese begins to brown.

SCALLOPED ASPARAGUS

Servings: 6 servings

Ingredients:

¼ cub Butter or margarine
¼ cub All-purpose flour
1 teaspoon Salt
2 cub Milk
1 ½ cub Grated sharp Cheddar cheese
20 ounce Frozen cut-up asparagus,thawed
½ cub Toasted slivered almonds
Paprika

Preparation:

1. In a 1-quart, heat-resistant, non-metallic measuring cup place butter.
Heat, uncovered, in Microwave Oven 1 minute or until melted.
2. Stir in flour and salt until smooth. Gradually add milk, stirring constantly.
3. Heat, uncovered, in Microwave Oven 5 minutes or until thickened and smooth. Stir occasionally.
4. Stir in cheese until melted.
5. Place 1 package of asparagus in a deep, 2-quart, heat- resistant, non-metallic baking dish.
6. Sprinkle ½ of toasted almonds over asparagus. Pour half of sauce over almonds.
7. Repeat layers with remaining asparagus, almonds and sauce.
8. Heat, uncovered, in Microwave Oven 8 to 10 minutes or until heated through.
9. Before serving, sprinkle with paprika, if desired.

SCALLOPED CORN DELUXE

Servings: 4 servings

Ingredients:

4 Ears fresh corn
1 tablespoon Lemon juice
2 tablespoon Butter or margarine
¼ cub Finely chopped green pepper
1 teaspoon Salt
¼ teaspoon Dry mustard
½ cub Rose wine
½ cub Shredded Cheddar cheese*
1 tablespoon Butter or margarine
1 tablespoon Sugar
1 gallon Cold water
¼ cub Finely chopped onion
2 tablespoon Flour
½ teaspoon Paprika
1 dash Ground pepper
¼ cub Milk
1 Egg,slightly beaten
1/3 cub Cracker crumbs

Preparation:

Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups.¶ Heat oven to 350'. Melt 2 tablespoons butter or margarine in 8-inch skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat.¶
Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. When ready to fill, remove jars from water and drain.¶
Pour in ungreased 1-quart casserole.¶
Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs.
Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes.¶
*NOTE: Cheddar cheese MUST be in its natural form.¶

SCALLOPED POTATOES AU GRATIN

Servings: 4 servings

Ingredients:

4 medium Potatoes, peeled and thinlysliced
3 tablespoon Flour
1 teaspoon Salt
1 cub Grated sharp Cheddar cheese
1 cub Milk, scalded
2 tablespoon Butter or margarine
Paprika

Preparation:

1. Arrange ½ of the potatoes in the bottom of a shallow, 1 ½- quart, heat-resistant, non-metallic baking dish. Combine flour and salt in a small bowl and sprinkle ½ of the mixture over Potatoes. Sprinkle half of the cheese over potatoes.
2. Repeat with remaining potatoes; flour mixture and cheese.
3. Pour scalded milk over last cheese layer. Dot with butter and sprinkle with paprika.
4. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until potatoes are
tender and cheese is melted.
Variation: If desired, fresh broccoli or cauliflower may be sub- stituted for
potatoes. The cooking time will be reduced to 8 to 10 minutes in Step 4. If you prefer to use frozen broccoli or cauli-flower, thaw before using. The cooking time will be reduced to 6 to 7 minutes in Step 4.

SCALLOPS FOR PUNKY

Servings: 6 servings

Ingredients:

1 ½ pound Scallops; fresh or frozen
1 1/3 cub Water
3 teaspoon Lemon juice
1 ½ teaspoon Salt
3 Peppercorns
3 Sl Onion
½ cub Tarragon vinegar
1/3 cub Salad oil
1/3 cub Sugar
1 cub Garlic; sliced
6 Salad greens
¾ cub Radishes; sliced
3 Egg; sliced - hard cooked
1 pint Cherry tomatoes; cut in ½
¼ pound Cheese ; cheddar cheese - c

Preparation:

Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. combine water, juice, ½ tsp salt, peppercorns and onion in saucepan, bring to boil.
Simmer 5 mins. Add scallops, cover and simmer gently 10 mins till tender.
drain. Combine vinegar, oil sugar remaining salt and garlic; stir until sugar is disolved. Pour over scallops. 'Chill several hours.
Add celery, mix and drain; saving marinade Arrange greens in salad bowl.
pile scallops and celery in center, and arrange remaining foods in groups aroundscallops on greens.
Serve with reserved marinade. or other favorite french or oil and vinegar dressing. This is easier to make than it looks, and well worth it. I serve it in a large shell salad bowl.

SCOTTISH CHEDDAR CHEESE SOUP

Servings: 6 servings

Ingredients:

2 Onions; thinly sliced
55 g Butter
55 g Flour
2 ½ cub Stock
2 ½ cub Milk
1 pinch Pepper
170 g Scottish Cheddar Cheese grated

Preparation:

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Melt the butter in a saucepan and cook the onions for a few minutes.

Add the flour and cook for another minute.

Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.

Toss the grated cheese gently into the soup and simmer until melted.

DO NOT ALLOW TO BOIL.

From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:30½12.19

SCRAMBLED EGGS AND HAM

Servings: 2 servings

Ingredients:

2 ounce Boiled Ham Cut Into Strips
2 tablespoon Sliced Green Onion
1 tablespoon Butter or Margarine
¼ teaspoon Dried Basil, Crushed
4 each Large Beaten Eggs
¼ cub Whole Milk
¼ cub Shredded Cheddar Cheese

Preparation:

In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 ½ minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

SEAFOOD CHILI

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 Red onion, chopped
1 White onion, chopped
4 Garlic cloves, pressedand minced
¼ cub Minced cilantro
1 Red bell pepper, roasted,cored, seeded, sliced
1 Anaheim chile pepper,roasted, cored, seeded,sliced
1 Jalapeno chile pepper,roasted, cored, seeded,minced
1 ½ tablespoon Chili powder
2 teaspoon Ground cumin
2 teaspoon Crumbled dried oregano
Cayenne pepper to taste
1 pound Tomatoes, peeled, seededand chopped
1 teaspoon Green salsa
2 teaspoon White wine
Salt
½ pound Shrimp, shelled, de-vein
½ pound Scallops
2 pound Clams, steamed, shelled
½ pound Firm fleshed fish... snapperor monkfish, cut intobite-sized chunks
½ cub Grated cheddar cheese
Sour cream for garnish

Preparation:

Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp. When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro.
Stir in shrimp, scallops and fish. Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes.
Remove from heat and stir in cheese, if desired. Garnish with sour cream and serve.

SEAFOOD LASAGNE

Servings: 6 servings

Ingredients:

8 ounce Smoked Haddock Fillet
8 ounce Cod fillet
30 fluid ounce Milk
1 Bay leaf
3 ounce Butter or margarine
3 ounce Plain Flour
6 ounce Cheddar Cheese, Grated
4 tablespoon Chopped Fresh Parsley
pinch Cayenne Pepper
Salt and Pepper
4 ounce Peeled Prawns
2 Eggs, Hard-boiled, shelledand chopped
7 ounce Can Sweetcorn niblets
6 ounce (Dry Weight) Lasagne Verde
Salad to serve

Preparation:

Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of the milk and add bay leaf. Slowly bring liquid to the boil, then simmer for 3 to 5 minutes until fish is cooked. Remove fish and strain liquid, then make it up to 30 fluid ounces with the remaining 10 fluid ounces of milk.

In a separate pan, melt butter or margarine. Remove pan from heat.
Stir in flour and gradually blend in milk. Return pan to heat, stirring constantly. When liquid is smooth, bring sauce to the boil to thicken. Add half the cheese and parsley, with cayenne pepper.
Season to taste.

Skin and flake fish, and place in a bowl with prawns, eggs and sweetcorn (plus liquid from can). Stir in two-thirds of the sauce (reserve remainder), then spoon half the mixture over the base of a 4 pint / 2.25 litre shallow ovenproof dish. Cover with a layer of lasagne, repeat layers.

Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over lasagne. Mix together remaining cheese and parsley. Sprinkle over lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve with salad.

Source: CHAT Magazine

SEAFOOD STUFFED FLOUNDER

Servings: 6 servings

Ingredients:

SEASONING MIX:
1 teaspoon Salt
½ teaspoon Sweet paprika
½ teaspoon Black pepper
½ teaspoon Dried thyme leaves
½ teaspoon Sweet basil
½ teaspoon Gumbo file (optional)

MAIN INGREDIENTS:
3 Slices bacon, diced
1 ½ cub Onions, chopped very fine
1 cub Green bell peppers, chopped
¼ pound + 1 Tbsp unsalted butter
¾ teaspoon White pepper
¾ teaspoon Ground cayenne pepper
½ pound Small shrimp
1 ½ cub Basic seafood stock
6 Shucked oysters (med. size)
¾ cub All-purpose flour
½ cub Green onions, chopped fine
¼ cub Grated Parmesan cheese

FLOUNDER SEASONING MIX:
2 teaspoon Salt
1 teaspoon Sweet paprika
½ teaspoon White pepper
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Dry mustard
¼ teaspoon Ground cayenne pepper
¼ teaspoon Dried thyme leaves
¼ teaspoon Dried sweet basil leaves
6 Flounders (see note)
1 ½ cub Grated cheddar cheese
Vegetable oil for frying

Preparation:

NOTE: Flounder should be 1 to 1-¼ pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well.
Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add ¼ cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing.
Sprinkle ¼ teaspoon ofthe seasoning mix on the inside of each flouner. Mound ¼ cup of the cheddar cheese in the center of each, then spoon a scant ½ cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and
refrigerate for 1 to 2 hours. Sprinkle ¼ teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining ½ cup flour. In a large, heavy skillet heat ¼ inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce
From Paul Prudhomme's Louisiana Kitchen

SESAME CHEDDAR STICKS

Servings: 36 crackers

Ingredients:

1 ½ cub All-purpose flour; unsifted
½ teaspoon Salt
2 tablespoon Sesame seeds
1 cub Shredded cheddar cheese
½ cub Butter or margarine
3 tablespoon Worcestershire sauce
2 teaspoon Cold water

Preparation:

In a mixing bowl, combine flour, salt and sesame seeds. Cut in cheese and butter. Sprinkle with Worcestershire and water. Stir together with fork until mixture clings to side of bowl. Shape into ball; handle lightly. On lightly floured board, roll out dough ¼-inch thick. Cut into 3- by ½-inch strips. A zigzag cutter lends a nice touch. Place on ungreased baking sheets and bake in preheated 450 F oven 8 to 10 minutes until golden. Remove to racks, cool.

Posted by Karen Mintzias

SESAME CHEESE BALL WW

Servings: 8 servings

Ingredients:

DGSV43A JUDY LAUSCH:
2 2/3 cub Reduced-calorie creamedcheese spread
5 ounce Sharp Cheddar cheese; shred
1 tablespoon Green onion; finely chop
1 tablespoon Pimiento; drain and chop
2 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
¼ teaspoon Salt
2 ½ tablespoon Sesame seeds; toasted

Preparation:

In medium bowl, combine all ingredients except sesame seed, mixing until smooth. Cover and refrigerate until mixture is firm, at least 4 hours.
Form cheese mixture into a ball. Onto sheet of wax paper or plastic wrap, sprinkle sesame seed; roll cheese ball in seeds until ball is throoughly coated. Serve immediately or cover and refrigerate until ready to serve. 1 serving= 1 ½ protein, 50 cal optional exchange; 168 cal; 15 g protein; 10 g fat; 4 g CHO; 195 mg calcium; 365 mg sodium; 19 mg chol (this recipe does not include the cholesterol count for the reduced calorie creamed cheese)/ Serve with crispbread or melba rounds.

SESAME CHEESE CRACKERS

Servings: 8 servings

Ingredients:

1 cub All-Purpose Flour
½ teaspoon Salt
⅛ teaspoon Cayenne Pepper
6 tablespoon Cold Butter Or Margarine
4 ounce Finely Grated Cheddar Cheese
¼ cub Toasted Sesame Seeds
½ teaspoon Soy Sauce
4 ½ To 7-½ ts Ice Cold Water

Preparation:

Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients. Add more water, a little at a time, mixing lightly until dough begins to stick together. Turn out dough and press together on lightly floured board or pastry cloth; roll out to ⅛ inch thickness. Cut dough into 2 X 1 inch rectangles with pastry wheel or knife. Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to rack to cool. Typed by Syd Bigger.

SESAME-CHEESE CASSEROLE BREAD

Servings: 1 loaf

Ingredients:

3 tablespoon Sesame seed
1 Egg
1 ½ cub Milk
3 ¾ cub Bisquich baking mix
1 cub Cheddar cheese; shredded
1 tablespoon Parsley; snipped
¼ teaspoon Pepper; if desired

Preparation:

Heat oven to 350 degrees. Grease 2 quart casserole; sprinkle sesame seed evenly on bottom and side. Beat egg in large mixer bowl on low speed. Beat in remaining ingredients on medium speed 30 seconds. Pour into casserole.
Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately invert and remove casserole.

SOURCE: an index card put out by General Mills (maker of Bisquick) Typed for you by Nancy Coleman.

SEVEN LAYER SALAD

Servings: 1 servings

Ingredients:

½ Head of Iceburg Lettuce chopped
1 cub Clery, chopped
1 cub Green pepper, chopped
1 Med. onion, sliced or diced
1 Box (10 oz.) frozen peas
1 pound Bacon, fried and crumbled
5 Hard boiled eggs, sliced
2 cub Mayonaise
2 tablespoon Sugar
3 cub Shredded Cheddar cheese

Preparation:

Note: The name in the family recipe book is "Seven Layer Salad." Don't ask me why? It really isn't seven layers, but it has become my favorite. (BC)

Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex pan), place a bed of chopped lettuce on the bottom, then lay down a layer of celery, then onion, then green peppersm then peas, then eggs. The order is really not that important, and they will nor really constitute a solid "layer."

Then and another layer of lettuce and repeat the procedure.

Mix mayonaise and sugar together and spread on top.

Sprinkle bacon and cheddar cheese on top of the whole thing.

Cover tightly and leave overnight in refrigerator, allowing mayonaise to permeate the whole thing.
From Bumgarner Family Recipes submitted by Norma Wydick, Springfield, IL.
(my Aunt Evelyn's neighbor)

Posted on the Cooking Echo by Bud Cloyd.

SHRIMP AND NOODLE BAKE

Servings: 6 servings

Ingredients:

6 cub Water
2 pound Unpeeled large fresh shrimp
1 package Medium egg noodles (8-oz)
½ cub Sliced green onions
¼ cub Chopped green pepper
2 tablespoon Butter or margarine, melted
2 can Cream of mushroom soup, undiluted
1 Carton (8-oz) plain yogurt
½ cub Shredded cheddar cheese (2 oz.)
1 ½ teaspoon Chopped fresh dillor-
½ teaspoon Dried dillweed
½ teaspoon Ground white pepper
¼ teaspoon Salt

Preparation:

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2 ½-qt. casserole. Arrange whole shrimp on top of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

SHRIMP DIP

Servings: 4 servings

Ingredients:

¼ cub Milk
1 cub Mayonnaise
3 each Tabasco sauce (drops)
1 tablespoon Worcestershire sauce
¼ teaspoon Garlic salt
1 each Onion (chopped)
8 ounce Cheddar cheese (cubed)
5 ounce Shrimp (drained)

Preparation:

Place all ingredients in blender and blend until smooth. Served chilled.

SHRIMP DIP #1

Servings: 4 servings

Ingredients:

¼ cub Milk
1 cub Mayonnaise
3 drop Tabasco Sauce
1 tablespoon Worcestershire Sauce
¼ teaspoon Garlic Salt
1 Onion (Chopped)
8 ounce Cheddar Cheese (Cubed)
5 ounce Shrimp (Drained)

Preparation:

Place all ingredients in blender and blend until smooth. Served chilled.

SHRIMP NOODLE BAKE

Servings: 6 servings

Ingredients:

1 pound Peeled and deveined shrimp
1 Fresh or frozen
8 ounce Medium noodles, cooked and d
1 cub Dairy sour cream
1 can Condensed cream of mushroom
¼ cub Sliced green onion
1 With 2" of green tops
1 teaspoon Dill Weed
1 teaspoon Seasoned Salt
1 cub Shredded Cheddar Cheese
1 Olives (recipe did not indic
1 Amount or type, green or rip

Preparation:

Thaw shrimp if frozen. Cut shrimp in half lengthwise, if desired.
Combine noodles, sour cream, soup, onions, olives, dill weed, seasoned salt, and half of the cheese; mix well. Fold in shrimp. Spoon into shallow 2 quart baking dish. Cover with aluminum foil, crimping it securely to edges of dish. Bake in preheated 350øF oven for 30 minutes. Uncover, then sprinkle with remaining cheese. Return to oven about 15 minutes or until cheese melts. Makes 6 servings.

SHRIMP STUFFED POBLANOS

Servings: 6 servings

Ingredients:

8 ounce Queso fresco*
1 cub Whole kernel corn
2 cub Cooked rice
1 cub Chopped cooked shrimp
2 ounce Cheddar cheese, shredded
1 ounce Monterey Jack cheese shredded
¼ cub Chopped onion
¼ cub Dairy sour cream
1 teaspoon Salt
12 Poblano peppers (approximately 2 to 3 ounces each) roasted and peeled
2 cub Fresh bread crumbs
½ cub Grated Parmesan cheese
3 tablespoon Butter; melted
4 Eggs
1 tablespoon Water
1 cub Flour

Preparation:

Combine queso fresco and corn in food processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt; set aside. Cut a small slit in one side of each poblano pepper and carefully remove seeds; leaving stems intact. Pat peppers dry. Stuff each pepper with approximately ¼ cup of shrimp mixture. Secure with a wooden pick if necessary. Combine bread crumbs, Parmesan cheese, and melted butter in medium bowl; stir until blended. Set aside. Beat eggs with water in medium bowl. Roll stuffed peppers in flour, dip in egg mixture, then coat with bread crumb mixture. Place in shallow baking dish allowing a little space between each pepper; bake at 350 degrees 30 minutes or until golden brown and thoroughly heated. Serve immediately.

*Substitute a mixture of ½ cup cottage cheese and ½ cup feta cheese for the queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

SIZZLING STEAKS AND SALSA

Servings: 4 servings

Ingredients:

1 pound Boneless Beef Sirloin Steak,Cut ¾-inch Thick
¾ cub Chopped And Seeded Tomatoes
½ cub Salsa
2 medium Green Onions With Tops,Chopped
¼ teaspoon Ground Cumin
½ cub Cheddar Cheese, FinelyShredded
Cilantro Sprigs

Preparation:

Yield: 4 Servings

Combine the tomatoes, salsa, onions and cumin and set aside. Trim the exterior fat and cut the boneless beef top sirloin steak into 4 serving sized pieces. Place each on a flat surface, cover with waxed paper and flatten with the bottom of a heavy saucepan, mallet, or cleaver to ¼-inch thick. Heat a nonstick frying pan over medium high heat for 2 minutes. Quickly pan broil the steaks for 1 minute.
Turn the steaks and top each with an equal amount of cheese. Cook 1 to 2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa. Garnish with cilantro.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

SKILLET BEEF HASH

Servings: 4 servings

Ingredients:

1 pound Ground beef
½ cub Water
1 Bouillon cube
1 Onion; chopped
2 cub Frozen mixed vegetables
3 cub Frozen hash brown potatoes
Celery salt
Salt
Pepper
1 cub Cheddar cheese; grated

Preparation:

Preparation time = 25 minutes
Substitutions: bouillon package in lieu bouillon cube; or equivalent Green beans may be used in lieu of mixed vegetables. Favorite herbs and spices (incl Mrs Dash) can be substituted for listed spices. Quantities of mixed vegetables and hash browns can both be reduced by 1 cup if desired.
1. In a large skillet over medium heat, brown the ground beef. Drain off fat.
2. Add water and the beef bouillon cube. Stir to combine 3. Add the onion, vegetables and has brown potatoes. Sprinkle with seasoning; cover tightly and heat on low for 15 minutes until vegetables are steamed. Stir. Sprinkle with cheese.
4. Cover and cook a few minutes until cheese melts.

SLICED BAKED POTATOES

Servings: 4 servings

Ingredients:

4 medium Potatoes, evenly sized
1 teaspoon Salt
3 tablespoon Butter, melted
3 tablespoon Chopped fresh herbs such asparsley,chives,thyme,sageOR- herbs of your choice.
4 tablespoon Grated cheddar cheese
1 ½ tablespoon Parmesan cheese

Preparation:

TO OVEN BAKE: 1) Peel potatoes if the skin is tough; otherwise scrub and rinse. 2) Cut the potatoes into thin slices but not all the way through.
Use the
handle of a wooden spoon to prevent the knife from cutting all the way.
3) Put the potatoes into a baking dish and slightly "fan-out" the slices.
4) Sprinkle with salt and herbs then drizzle with butter. 5) Bake potatoes at 425F for about 50 minutes. 6) Remove from the oven and sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a fork.

Serve with meat, fish or poultry dishes or as a main dish with a salad.
Prep. time 15 minutes. Baking time 1 hour. Calories per serving 235 Protein 5.6g Fat 8.8g Carbohydrates 33.2g Sodium 732mg

TO MICROWAVE BAKE: Steps 1 and 2 as per oven bake. 3) Place potatoes in a microwave safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. 4) Microwave on HIGH for 10 minutes, rearranging the potatoes after 5
mins. 5) Let potatoes "rest" for 5 minutes. 6) Sprinkle with cheeses. 7) Microwave for another 4 to 6 minutes on HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt. 8) Serve potatoes as a side dish or as a main dish with a salad.

SLICED BAKED POTATOES FROM FRED GOSLIN

Servings: 4 servings

Ingredients:

4 medium Baking potatoes [even sized]
1 teaspoon Seasoned salt
3 tablespoon Butter [melted]
3 tablespoon Herbs [chopped & fresh] ie;parsley, chives, thyme,sage... *or*
3 tablespoon Dried herbs of your choice
4 tablespoon Cheddar cheese [grated]
1 ½ tablespoon Parmesan cheese

Preparation:

If the potato's skins are tough, peel them otherwise just scrub and rinse them... Then cut them into thin slices being careful not to slice all of the
way through... Put them in a baking dish, and fan them slightly...
Sprinkle with the salt, drizzle the butter on the tops, and then sprinkle your choice of herbs on the top... Bake in a 425ø oven for 50 min... then remove, and sprinkle with the cheeses... Return to the oven and bake for another 10 to 15 min... until lightly browned, and cheeses are melted and potatoes are tender inside...

SMOTHERED BURRITOS

Servings: 1 servings

Ingredients:

SMOTHERED BURRITOS:
Flour Tortillas (see below)
Refied Beans
Chili Verde (see below)
Mozzarella cheese and/or
Cheddar cheese and/or
Monterey Jack cheese all grated

FLOUR TORTILLAS:
4 cub Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Shortening
Warm water, 1 to 1 ½ cups

CHILE VERDE:
3 cub Diced, roasted and peeled Anaheim peppers (see below)
OR
28 ounce Ortega whole green chilis, chopped
2 cub Water
2 pound Diced lean pork OR diced lean or ground beef
1 tablespoon Shortening
1 tablespoon Flour
¼ teaspoon Garlic salt
¼ teaspoon Black pepper

Preparation:

SMOTHERED BURRITOS: Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about ¾ cup refied beans; roll.
Place on serving plate. Top with Chili Verde and generous amounts of cheeses,
using as desired. Buzz in microwave about 3 minutes, until cheese is melted.
FLOUR TORTILLAS: Mix flour, baking soda, salt and shortening with hands until
thoroughly combined. Add enough warm water to make a manageable dough (easy
to roll).
Pinch off pieces of dough about the size of a biscuit. Roll into a circle about ⅛-inch thick. Put on heated 300-degree grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough. Makes 24 flour tortillas. Tortillas may be frozen. Stack between sheets of waxed paper.
"When my children were growing up, I always made the Flour Tortillas in the evening for the next day. Sometimes I made dessert flour tortillas by decreasing the salt to ½ teaspoon and adding ½ teaspoon sugar to the dough. I would heat them on the grill, then immediately top with cinnamon and sugar or honey."
CHILI VERDE: Roast Anaheim peppers in 350-degree oven about 15 minutes; turn
and roast an additional 15 minutes. Remove from oven; cool. (The peppers may
be frozen at this point.)
To peel roasted Anaheims, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well.
Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes.
Preparation time: 20 minutes Cooking Time: about 15 minutes

SNACK PIZZAS

Servings: 10 pizzas

Ingredients:

9 ½ ounce Refrigerator biscuits, flaky
¼ cub Tomato paste
1 teaspoon Oregano
¼ cub Onion; chopped
1/3 cub Canned mushrooms, chopped
½ cub Natural sharp Cheddar cheese (shredded)

Preparation:

Preheat oven to 400 F (hot).

Grease baking sheets.

Pat each biscuit round into a 4-inch circle on baking sheets.

Mix tomato paste and oregano. Brush on each biscuit round. Mix onion and mushrooms. Sprinkle over tomato paste mixture. Top with shredded cheese.

Bake until crust is lightly browned (about 8 minutes).

Calories per pizza: About 105

NOTE: Other ingredients such as cooked ground sausage or ground beef, thin strips of salami, chopped green pepper, or chopped anchovies may be used in place of onion and mushrooms. Calories for a pizza will vary according to ingredients used.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

SNACK: PERKY PARTY MIX

Servings: 1 servings

Ingredients:

1 ½ cub M&M's Plain or Peanut
Chocolate Candies
3 cub Thin pretzel sticks, broken
In half
3 cub Bite-size Cheddar cheese
Crackers
1 ½ cub Raisins

Preparation:

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

SNAPPY STUFFED TOMATILLOS

Servings: 20 servings

Ingredients:

20 Tomatillos or cherrytomatoes (1-¼ to 1-½inches in diameter)
2/3 cub Shredded cheddar cheese
½ cub Whole kernel corn
2 package (3 ounce each) creamCheese, softened
2 Green onions (with tops),sliced
1 teaspoon Ground red chilies
Ground red chilies

Preparation:

Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. Fill tomatillos with cheese mixture. Sprinkle with ground red chilies. Cover and refrigerate until serving time. Garnish with cilantro and green onions if desired. 20 APPETIZERS; 55 CALORIES PER APPETIZER. With more people discovering the zesty food of the Southwest every day, tomatillos are becoming popular throughout the country. These tangy fruits grow in papery husks that are easily peeled away, revealing the bright green, sticky skins.

SOUP: OJAI VALLEY INN TORTILLA SOUP

Servings: 4 servings

Ingredients:

1 ½ pound Large tomatoes, quartered
1 medium Onion, quartered
½ cub Plus 3 tbl. vegetable oil
4 Corn tortillas, coarsely
Chopped
6 Garlic cloves, finely
Chopped
8 cub Chicken stock or canned
Low-salt broth
¼ cub Tomato paste
1 tablespoon Chopped fresh cilantro
1 tablespoon Ground cumin
2 teaspoon Chili powder
2 Bay leaves

-:
3 Corn tortillas, cut into
2-inch-long ¼-inch-wide
Strips

-:
1 cub Diced cooked chicken
1 Avacado, peeled, pitted,
Diced
1 cub Shredded cheddar cheese
Sour cream

Preparation:

Puree tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat remaining ½ cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes.
Transfer to paper towels and drain well.

Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream.

Served at the Ojai Valley Inn, Ojai, California.

SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II

Shared by Cate Vanicek

SOUPER BAKED SANDWICH

Servings: 6 servings

Ingredients:

1 ½ pound Lean Ground Beef
¼ cub Onion; Chopped, 1 Sm
½ teaspoon Salt
½ cub Celery; Chopped
4 cub Herb Stuffing Cubes; Not Mix
1 ½ cub Milk
2 each Eggs; Lg
10 ¾ ounce Cream Of Mushroom Soup; 1 Cn
1 teaspoon Mustard; Dry
1 cub Cheddar Cheese; Shredded,4oz

Preparation:

Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat.
Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 ¾ X 7 ½ X 1 ¾-inches and top with the meat mixture.
Beat the milk, eggs, soup, and mustard together and pour over the meat.
Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve.

SOUR CREAM POTATOES

Servings: 12 servings

Ingredients:

2 pound Frozen hash browns,thawed
8 ounce Cheddar cheese,grated
1 can Cream of chicken soup
1 large Carton sour cream
1 teaspoon Salt
1 Onion, diced
Garlic salt to taste
2 cub Cornflakes,crushed
1 Stick margarine or butter

Preparation:

Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer.

SOUR CREAM TACO DIP

Servings: 6 servings

Ingredients:

2 cub Sour cream
1 package Taco seasoning
½ cub Grated monterey jack or mildcheddar cheese
½ cub Salsa (mild, med, or hot)
1 Tomato, finely chopped
¾ cub Chredded lettuce
2 Green onions, finely chopped
400 g Bag of tortilla chips,(taco, or nacho chips

Preparation:

Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips.

Origin: Back of coupon for salsa Shared by: Sharon Stevens.

SOURDOUGH WHOLE WHEAT BREAD WITH CHEDDAR CHEESE

Servings: 1 servings

Ingredients:

DIRECTIONS FOR 1 LB. LOAF:
1 ½ teaspoon Active dry yeast
1 1/3 cub Bread flour
2/3 cub Whole wheat flour
1/3 cub Wheat bran
1 teaspoon Salt
1 tablespoon (plus 1 tsp) brown sugar
1 tablespoon Vegetable oil
1 cub Sourdough starter
1/3 cub Water
½ cub Grated cheddar cheese

INSTRUCTIONS FOR 1.5 LB LOAF:
2 teaspoon Active dry yeast
2 cub Bread flour
1 cub Whole wheat flour
½ cub Wheat bran
1 ½ teaspoon Salt
2 tablespoon Brown sugar
1 ½ tablespoon Vegetable oil
1 ½ cub Sourdough starter
½ cub Water
¾ cub Grated Cheddar cheese

Preparation:

1. Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions.
2. At the beeper (or at the end of the first kneading in the Panasonic or National), add the cheese.
~--

SOUTH OF THE BORDER CREPE STACK

Servings: 6 servings

Ingredients:

4 Crepes
1 pound Ground beef, browned andDrained
½ cub Chopped green pepper
1 can (16 oz) refried beans
1 8 oz. jar taco sauce
¾ cub Shredded Cheddar cheese
1 medium Tomato, cut into thinWedges

Preparation:

Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot.Place 1 crepe in ungreased pie plate,9 x 1 ¼" or 10 x 1 ½";spread with 1/3 of the beef mixture.Sprinkle with ¼ cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into wedges.6 Servings.

SOUTH OF THE BORDER PIE

Servings: 6 servings

Ingredients:

1 cub Onion, chpd
1 tablespoon Oil
1 teaspoon Chili powder, up to 2t
1 teaspoon Cumin
½ teaspoon Garlic powder
¼ teaspoon Salt
15 ounce Cn red kidney beans, drained
1 ½ cub Cooked brown rice
1 cub Cheddar cheese, shredded
¾ cub Milk
2 Eggs, beaten

Preparation:

In saucepan, cook onion in oil. Stir in chili powder, cumin, garlic, and salt. Cook 1 min. Cool. Stir in beans, rice, cheese, milk, and eggs. Spray a 10" microwave-safe pie plate with nonstick spray. Add rice mixture. Cook, uncovered, 50% power, 22-24 mins or until center is just set, giving dish a quarter turn, twice. Let stand 10 mins. Garnish with chopped green pepper and serve with salso if desired.

SOUTH OF THE BORDER STEW

Servings: 6 servings

Ingredients:

¼ cub Butter
2 pound Boneless round steak, cubed
5 Zucchini, sliced thin
3 cub Corn
1 can (4 oz) grn chilies, chopped
2 Cloves garlic, minced
1 teaspoon Salt
¼ teaspoon Oregano
¼ teaspoon Cumin
1 cub Cheddar cheese, shredded
¼ cub Chopped cilantro

Preparation:

In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted. Garnish with chopped cilantro and serve.

SOUTHERN CORN BREAD

Servings: 16 servings

Ingredients:

-RHONDA CHAMBERLAIN BVRF74B
1 cub Buttermilk
2 cub Bread flour
½ cub Conrnbread mix; Jiffy
1 teaspoon Pimento; chopped
4 drop Tabasco
¾ cub Cheddar cheese;grated sharp
1 teaspoon Salt
1 tablespoon Sugar
1 teaspoon Dry yeast
½ cub Corn; canned

Preparation:

Add ingredients according to the directions on your Bread maker FROM:
RHONDA CHAMBERLAIN (BVRF74B) Formatted by Elaine Radis

SOUTHERN SOFT-SHELL TACOS

Servings: 5 servings

Ingredients:

1 can HORMEL Chili with beans
2/3 cub Uncooked instant rice
2 cub Shredded Cheddar Cheese
Shredded Lettuce
10 Flour tortillas, warmed(10")
1 can CHI-CHI's Salsa
Sour cream

Preparation:

Cook rice according to package directions. Heat chili according to package directions. Fill tortillas with equal amounts of rice, chili, salsa, and cheese. Fold over sides of tortilla. Serve with sour cream and lettuce.

SOUTHWEST CHEESECAKE

Servings: 8 servings

Ingredients:

CRUST:
1 ½ cub Tortilla chips, finely
Crushed
1/3 cub Butter, melted

FILLING:
1 pound Ground beef
16 ounce Cream cheese
2 Eggs
2 cub Cheddar cheese, shredded
1 can Refried beans
4 ounce Green chilies, chopped
1 tablespoon Chili powder
1 tablespoon Dried onion
1 tablespoon Cilantro, chopped
½ teaspoon Oregano
1 teaspoon Garlic, chopped

TOPPING:
1 ½ cub Sour cream
Green onions, chopped
Tomatoes, chopped
Red pepper, chopped
Black olives, chopped
Jalapeno, chopped, optional
Salsa

Preparation:

Crust: Heat oven to 325F. Stir 1 ½ cups finely crushed tortilla chips into 5 tbsp. melted butter. Press into bottom of 9-inch spring form pan and bake for 15 minutes.
Filling: Beat with mixer, 2 - 8 oz. pkgs of cream cheese, 2 eggs and seasonings. Add 2 cups of shredded cheddar cheese and 1 - 4 oz. can chopped green chilies, drained.
Brown 1 lb. ground beef, drain. Mix with 1 can refried beans. Spread cream cheese mixture over baked crust. Spread ground beef mixture over cream cheese layer. Place pan back in oven for 30 minutes.
Topping: Spread sour cream over baked cheesecake and refrigerate 3 hours. Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa. Unmold and serve.

SOUTHWEST HAM & CHEESE

Servings: 4 servings

Ingredients:

6 Cooked Smoked Ham Slices
6 Flour Tortillas; 7" Dia.
3 Cheddar Cheese; Mild
6 tablespoon Vegetable Oil

Preparation:

Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches.

SOUTHWEST HAM AND CHEESE

Servings: 4 servings

Ingredients:

6 each Cooked Smoked Ham Slices
6 each Flour Tortillas; 7" Dia.
3 each Cheddar Cheese; Mild
6 tablespoon Vegetable Oil

Preparation:

Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges.
Repeat with remaining oil and sandwiches.

SOUTHWEST TORTE

Servings: 6 servings

Ingredients:

1 cub Cheddar Cheese; Shredded
¼ cub Ripe Olives; Sliced
4 Bacon Slices; *
½ cub Red Bell Pepper; Chopped
½ cub Corn; Whole Kernel
3 Eggs; Large
1 ½ cub Half & Half; Light Cream
¼ teaspoon Red Pepper; Ground

CORNMEAL PASTRY:
1 cub Unbleached Flour
1/3 cub Cornmeal; Yellow
1 tablespoon Oregano Leaves; Dried
½ teaspoon Salt
½ cub Shortening; Vegetable
Cold Water

Preparation:

* Bacon should be crisply cooked and crumbled.
~------------------------------------------------------------------------- Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size.
Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients. Pour into the springform pan. Bake uncovered on the lowest oven rack for 20 minutes.
Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary).

SOUTHWESTERN BISCUITS - *P COOKING CLASS

Servings: 12 servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
1/3 cub Vegetable shortening
4 ounce Diced canned green chilies (
½ cub Grated cheddar cheese
¾ cub Milk
1 pinch Black or cayenne pepper

Preparation:

HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the chilies, cheese and milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough to an even thickness of ¾-to-1 inch, and cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14.

SOUTHWESTERN CHEESE CAKE

Servings: 1 servings

Ingredients:

16 ounce Cream cheese (soften)
2 cub Grated cheddar cheese
1 ½ package Taco seasoning
3 Eggs (room temperature)
1 4 ounce can chopped green
Chilies (drained)
2/3 cub Salsa

Preparation:

Combine cheese, beat until fluffy. Stir in 1 cup sour cream & taco seasoning. Beat in eggs one at a time. Fold in green chilis. Pour into a 9 inch springform pan. Bake at 350 degrees for 35-40 minutes. Remove & cool on wire rack for 10 minutes. Spoon the remaining 1 cup of sour cream over top-spread gently. Return to oven for 5 minutes. Take out of oven & cool on wire rack. When cool, regrigerate until ready to serve. To serve remove outer side of pan - top with salsa. Serve with Toritilla chips.

SOUTHWESTERN ROLL-UPS

Servings: 1 servings

Ingredients:

Flour tortillas (10")
MIRACLE WHIP or MIRACLE WHIPLIGHT Dressing
Salsa
KRAFT Natural ShreddedCheddar Cheese
Shredded lettuce
Roast beef or turkey slices

Preparation:

Spread dressing and salsa on each tortilla; sprinkle with cheese. Top with lettuce and meat; roll up. FOR HOT ROLL-UPS: Prepare as directed, except omit lettuce. Wrap each tortilla in paper towel.
Microwave on HIGH 1 minute or until thoroughly heated.

SPAM BREAKFAST BURRITOS

Servings: 6 servings

Ingredients:

1 can SPAM Luncheon Meat, cubed(12 oz)
4 Eggs
2 tablespoon Milk
1 tablespoon Butter or margarine
6 Flour tortillas (6")
1 cub Shredded Cheddar cheese,divided
1 cub Shredded Monterey Jackcheese, divided
CHI-CHI's Salsa to TacoSauce

Preparation:

Heat oven to 400'F. In bowl, beat together SPAM, eggs, and milk. Melt butter in large skillet; add egg mixture. Cook, stirring, to desired doneness. Fill each tortilla with SPAM mixture and half of cheeses.
Roll burrito; place seam side down on 12x8" baking dish. Sprinkle remaining cheese over top of burritos. Bake 5-10 minutes of until cheese is melted. Serve with salsa.

SPAM BROCCOLI PECAN SALAD

Servings: 6 servings

Ingredients:

1 can SPAM Luncheon Meat, cut instrips (12 oz)
¾ pound Broccoli, broken intoflowerets, blanched
¼ pound Cheddar cheese, cut inmatchstick-size pieces
½ cub Thinly sliced radishes
¼ cub White wine vinegar
3 tablespoon Olive oil
2 tablespoon Sugar
1 Garlic clove, minced
½ teaspoon Dry mustard
¼ cub Toasted pecans

Preparation:

In skillet, saute SPAM over medium heat until lightly browned. In large bowl, combine broccoli, SPAM, cheese, and radishes. In small bowl, combine vinegar, oil, sugar, garlic, and dry mustard. Toss dressing with SPAM mixture. Cover and chill 1 hour. Before serving, stir in toasted pecans.

SPAM CHEESY BROCCOLI BAKE

Servings: 6 servings

Ingredients:

1 package Frozen chopped broccoli(10 oz)
1 can Cheddar cheese soup(10 ¾ oz)
½ cub Sour cream
1 can SPAM Luncheon Meat, cubed(12 oz)
1 ½ cub Cooked rice
½ cub Buttered bread crumbs

Preparation:

Heat oven to 350'F. Cook broccoli until barely tender. Drain well.
Combine soup and sour cream. Add broccoli, SPAM, and rice to soup mixture. Spoon into 1 ½ quart casserole. Sprinkle with bread crumbs. Bake 30-35 minutes or until thoroughly heated.

SPAM DENVER BISCUIT SOUFFLE

Servings: 6 servings

Ingredients:

1 can Refrigerated biscuits (10oz)
3 Eggs, separated
1 package Cream cheese, softened (3oz)
1 can SPAM Luncheon Meat, cubed(12 oz)
1 cub Shredded Cheddar cheese
¼ cub Chopped green bell pepper
¼ cub Chopped onion
Paprika

Preparation:

Heat oven to 350'F. Separate dough into 10 biscuits. Place in ungreased 9" round cake pan; press over bottom of pan to form crust.
In small bowl, beat egg yolks and cream cheese until smooth; stir in SPAM, cheese, green pepper, and onion. Beat egg whites until stiff; fold into SPAM mixture. Spoon evenly over crust. Sprinkle with paprika. Bake 45-50 minutes or until knife inserted near center comes out clean. Cut into wedges to serve.

SPAM FAJITAS

Servings: 8 servings

Ingredients:

Vegetable cooking spray
1 Green bell pepper, cut intojulienne strips
½ Onion, cut into ¼" slices
1 can SPAM Luncheon Meat, cut intojulienne strips (12 oz)
¾ cub CHI-CHI's Salsa
8 Flour tortillas, warmed (8")
2 cub Shredded lettuce
½ cub Shredded hot pepper MontereyJack or Cheddar cheese
½ cub Nonfat plain yogurt
Extra salsa, if desired

Preparation:

Spray large non-stick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Saute green pepper and onion 2 minutes. Add SPAM. Saute 2 minutes. Stir in salsa and heat thoroughly. Spoon about ½ cup SPAM mixture into each flour tortilla. Top each with ½ cup shredded lettuce, 1 tablespoon shredded cheese, 1 tablespoon yogurt, and extra salsa, if desired.

SPAM FIESTA DIP

Servings: 24 servings

Ingredients:

1 can CHI-CHI's Refried Beans(15 oz)
1 package Taco dressing (1 ¼ oz)
½ cub Chopped green onions
1 can SPAM Luncheon Meat, cubed(12 oz)
1 can HORMEL Chili No Beans (15oz)
1 cub Shredded Cheddar cheese
1 cub Shredded Monterey Jackcheese
1 cub Sour cream
Sliced ripe olives
CHI-CHI's Salsa
CHI-CHI's Tortilla Chips

Preparation:

Heat oven to 350'F. Combine refried beans and taco seasoning. Spread mixture in bottom of 12" pizza pan. Layer green onions, SPAM, chili, and cheeses in pan. Bake 20-25 minutes or until hot and cheese is melted. Spread sour cream over the top. Sprinkle with olives. Serve with salsa and tortilla chips.

SPAM HASHBROWN BAKE

Servings: 8 servings

Ingredients:

1 package Frozen hashbrown potatoes,thawed slightly (32 oz)
½ cub Butter or margarine, melted
1 teaspoon Salt
1 teaspoon Pepper
½ teaspoon Garlic powder
2 cub Shredded Cheddar cheese
1 can SPAM Luncheon Meat, cubed(12 oz)
1 can Cream of chicken soup(10 ¾ oz)
1 ½ cub Sour cream
½ cub Milk
½ cub Chopped onion
¼ cub CHI-CHI's Diced GreenChilies, drained
2 cub Crushed potato chips

Preparation:

Heat oven to 350'F. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM mixture to potato mixture; mix well. Pour into 2-quart baking dish.
Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly heated.

SPAM STEW WITH BUTTERMILK TOPPING

Servings: 8 servings

Ingredients:

1 can Cream of chicken soup(10 ¾ oz)
½ cub Milk
½ cub Chopped onion
1 package Cream cheese, cubed (3 oz)
¼ cub Shredded carrot
¼ cub Chopped celery
¼ cub Grated Parmesan cheese
1 can SPAM Luncheon Meat, cubed(12 oz)
1 package Frozen cut broccoli, cookedand drained (10 oz)
1 cub Buttermilk pancake mix
1 cub Shredded Cheddar cheese
¼ cub Milk
1 Egg, beaten
1 tablespoon Oil
¼ cub Sliced almonds

Preparation:

Heat oven to 375'F. In large saucepan, combine first 7 ingredients.
Cook and stir until cream cheese is melted. Stir in SPAM and broccoli; heat thoroughly. Pour into 2-quart casserole. In medium bowl, combine pancake mix and Cheddar cheese. In small bowl, stir together milk, egg and oil. Add to pancake mix; stir until combined.
Spoon topping over SPAM mixture. Sprinkle with almonds. Bake 20-25 minutes or until topping is golden brown.

SPAM STUFFED POTATOES FLORENTINE

Servings: 6 servings

Ingredients:

Vegetable cooking spray
1 teaspoon Butter or margarine
1 can SPAM Luncheon Meat, cubed(12 oz)
1/3 cub Chopped onion
½ package Frozen chopped spinach,thawed and squeezed dry(10 oz)
¼ teaspoon Dried leaf thyme
6 Baking potatoes, baked andkept warm
¼ cub Skim milk
2 tablespoon Grated Parmesan cheese
¼ teaspoon Pepper
¼ cub Shredded Monterey Jackcheese
¼ cub Shredded Cheddar cheese

Preparation:

Heat oven to 350'F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside. Cut a thin slice off the top of each potato.
Scoop out each potato, leaving a ½" shell. Place shells in prepared baking dish. Place scooped out potato in medium mixing bowl. Beat at medium speed 30 seconds. Add milk, Parmesan cheese, and pepper; beat just until combined. Stir in SPAM mixture. Fill potato shells with potato mixture. Bake, uncovered, 25-30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.
~---

SPAM VEGETABLE CASSEROLE

Servings: 8 servings

Ingredients:

2 can Cream of mushroom soup(10 ¾ oz)
½ cub Milk
½ cub Pasteurized process cheesespread
1 package Mixed frozen vegetables(16 oz)
1 can SPAM Luncheon Meat, cubed(12 oz)
1 ¼ cub Uncooked instant rice
1 cub Shredded Cheddar cheese
1 can French-fried onions (2.8 oz)
2 cub Crushed butter crackers
1/3 cub Butter or margarine, melted

Preparation:

Heat oven to 350'F. In bowl, combine soup, milk, and cheese spread. In large bowl, combine vegetables, SPAM, rice, cheese, and onions; stir in soup mixture. Pour into 13x9" baking pan. Combine crackers and melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.

SPICY CHEESE LOAF - PAN-1

Servings: 1 servings

Ingredients:

XKGR41A Don Fifield
2 ¼ cub Bread flour
2 tablespoon Sugar
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 teaspoon Dry mustard
¼ teaspoon Black pepper
½ cub Cheddar cheese; shredded
1 tablespoon Worcestershire sauce
⅞ cub Water
1 teaspoon Dry yeast

Preparation:

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

SPICY JALAPENO SPREAD

Servings: 1 servings

Ingredients:

4 cub Cheddar cheese; grated
1 Medium onion; finely chopped
2 Cloves garlic; minced
6 Jalapeno peppers, chopped
1 cub Mayonnaise
½ cub Green onion; chopped
1 teaspoon Garlic salt

Preparation:

In a large mixing bowl, combine all ingredients. Stir until well blended.
Refrigerate overnight to allow flavors to blend before serving.

SPICY MEXICAN TORTILLA STACKS

Servings: 4 servings

Ingredients:

1 can Pinto Beans (15oz), drained,rinsed
1 can Black Beans (15oz), drained,rinsed
1 can Corn (16oz)
1 can Chopped Green Chilies (4oz)
1 large Onion, chopped
1 large Green Pepper, chopped
5 Flour Tortillas
1 cub Monterey Cheese,pre-shredded
1 cub Cheddar Cheese, pre-shredded
1 large Jar Salsa

Preparation:

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings

Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese.
Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve with salsa.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

SPICY NACHOS SUPREME

Servings: 6 servings

Ingredients:

8 ounce Tomato Sauce
4 ounce Diced Green Chiles
½ cub Chopped Green Bell Pepper
1 Green Onion, Sliced
¼ teaspoon Hot Pepper Sauce
10 ounce Tortilla Chips
2 cub Shredded Cheddar Cheese
1 Avocado
1 teaspoon Lemon Juice
½ cub Sour Cream
Jalapeno Slices, Optional

Preparation:

Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a shallow 8" X 10" baking dish. Pour sauce over chips; sprinkle grated cheese over all. Broil nachos for 3 minutes or until cheese melts. Just before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.

SPINACH FRITADA

Servings: 20 servings

Ingredients:

1 ¼ pound Cottage Cheese
12 ounce White Cheddar Cheese; grated
4 package Frozen Spinach;8 oz,thawed
6 ounce Yellow Cheddar Cheese;grated
15 Eggs
¼ pound Farval For Passover

Preparation:

Thaw spinach overnight in a colander. Wet the Farval till well soaked then drain well. Mix spinach (be sure all water has been removed) with well beaten eggs in a large bowl. Put in remaining ingredients and mix well. Spray Pam on large baking pan(s) that have a 1 or 2 inch lip. Bake for 40-45 minutes at 350. Cool then cut into small squares for appetizers. Can also be cut larger as a vegetable for dinner. Best served hot. From my mom, Lillian Levy, Seattle. Wa.

SPINACH OR BROCCOLI QUICHE

Servings: 1 servings

Ingredients:

CRUST:
3 cub Flour
½ teaspoon Salt
1 cub Shortening
6 tablespoon Water
1 Egg
1 tablespoon Vinegar

FILLING:
4 Eggs
1 ½ cub Half & Half
2 tablespoon Butter, melted
1 tablespoon Flour
1 package Spinach -or- Broccoli
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Horseradesh
4 tablespoon Sour cream
½ cub Grated Swiss/Cheddar Cheese
3 tablespoon Parmesan Cheese

Preparation:

===== Crust =====

Mix flour and salt together, add shortening until crumbly. Add water, vinegar and egg. Mix all together and roll out for a single crust and line a 9" pie plate. Bake in a preheated 450oF oven for 12 minutes.

===== Filling =====

Blend the first 4 ingredients together. Add remaining ingredients. Pour into shell. Reduce heat to 375oF and bake 40 minutes.

Source: "The Yankee Kitchen" 04-05-93 (#2) [Pam]

SPINACH PIE (FAT FREE) WELL, RELATIVELY SPEAKING, FAT FREE!

Servings: 15 servings

Ingredients:

2 pound Spinach
1 package Mushrooms (8 oz.)
1 large Onion
5 Egg whites
1 package Cheddar Cheese (8 oz.)
NO FAT Healthy Choice
1 package Mozzarella Cheese (8 oz.)
NO FAT Healthy Choice
1 teaspoon Pepper
1 package Phyllo dough

Preparation:

REMOVE PHYLLO DOUGH FROM FREEZER! Let set at room Temp, for 5 hours.
FILLING:
1. Remove stems from Spinach and wash.
2. Cut onions and saute in vege. broth, wine, and/or water.
3. Wash and slice mushrooms and add to the
onions. (Cook until all liquid evaporates.)
4. Remove onions and mushrooms from heat, put in large bowl.
5. Saute Spinach in vege. broth, wine, and/or water, tossing frequently until all liquid evaporates.
6. Mix onions, mushrooms, and spinach together, making sure onions and mushrooms are evenly distributed throughout the spinach.
7. In large bowl, beat egg whites lightly with whisk.
8. Add grated cheese to egg mixture and mix thoroughly.
9. Add Spinach mixture to egg and cheese mixture and stir until mixed well.
CRUST: Phyllo Dough
PREHEAT OVEN to 400 degrees
ASSEMBLE:
1. Spray large, rectangular glass baking dish with PAM.
2. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish, spraying each layer lightly with Pam.
3. Spread half of Spinach filling on top.
4. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
5. Spread the other half of Spinach filling.
6. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with Pam
7. Spray top lightly with Pam.
8. Using a sharp knive, cut through the top layers of the Phyllo dough in desired pattern . . . large, small, rectangular, square, or diamond.
9. Bake between 375 to 400 degrees for 35 minutes 'til golden brown.

SPINACH PIEROGI PIZZA

Servings: 8 servings

Ingredients:

10 ounce Can PillsburyRefrigerated AllReady Pizza Crust
9 ounce Pkg Green Giant HarvestFresh Frozen Spinach,thawed, squeezed todrain
½ cub Chopped onion
2 tablespoon Butter
1 ½ cub Mashed potatoes
2 tablespoon Oil
½ teaspoon Garlic salt
1 cub Shredded mozzarellacheese
½ cub Shredded Cheddar cheese
1 small Onion, sliced, separatedinto rings

Preparation:

Heat oven to 425 degrees. Grease 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands.
Bake for 7 to 9 minutes or until light golden brown. Meanwhile, in large skillet cook spinach and chopped onion in butter until onion is crisp-tender. Stir in potatoes; mix well. In small bowl, combine oil and garlic salt; mix well. Brush over partially baked crust; top with spinach mixture. Sprinkle with mozzarella and then Cheddar cheeses; top with onion rings. Bake for another 15 to 20 minutes or until cheese is melted and edges of crust are golden brown.

SPINACH WITH OYSTERS AND CHEESE

Servings: 6 servings

Ingredients:

10 ounce Package frozen choppedspinach
3 Ribs celery includingleaves, chopped
1 small Onion, chopped
½ bunch Parsley, chopped
1 Stick butter or margarine
1 tablespoon Worcestershire sauce
¼ teaspoon Tabasco
¾ cub Packaged dry cornbreaddressing
½ pint Oysters, chopped
1 cub Cheddar cheese, shredded

Preparation:

Preheat oven to 350^. Grease a 1.½ quart casserole. Cook spinach according to package directions and drain well. Lightly saute celery, onion, and parsley in butter until tender. Combine spinach and vegetables with Worcestershire, Tabasco, cornbread dressing, chopped oysters, salt, and pepper in a mixing bowl. Place mixture in casserole and bake for 25 minutes. Top with shredded cheese and return to oven for an additional 5 minutes. Sprinkle with paprika if desired. Yield: 6 servings

From: Hearts & Flours

Food & Wine RT [*] Category 3, Topic 6 Message 170 Mon Mar 16, 1992 YLR.ROSE [Cafe Queen] at 14:17 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

SPOON BREAD

Servings: 6 servings

Ingredients:

1 pound can cream-style corn
¾ cub Milk
1/3 cub Shortening
2 Eggs; lightly beaten
1 cub Cornmeal
½ teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
4 ounce Canned diced green chiles drained
1 ½ cub Shredded cheddar cheese

Preparation:

Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese and mix well. Pour into greased 9-inch square pan. Bake at 400F 45 minutes until golden. Serve hot.

The actor who played Festus in the old "Gunsmoke" TV series gave us this recipe for spoon bread, which he serves with cornmeal-coated sand dabs.

SQUASH BAKE

Servings: 4 servings

Ingredients:

2 cub Squash, yellow summer squash
1 cub Dry bread crumbs
2/3 cub Mild cheddar cheese, grated
2 tablespoon Sugar
2 Eggs, beaten
2 tablespoon Margarine
½ teaspoon Onion salt

Preparation:

Cook squash in just a little bit of water until tender. Drain and mash.
Measure 2 cups and mix with remaining ingredients except cheese. Pour into buttered 1 quart casserole and top with grated cheese. Dot with butter.
Bake for 30 minutes at 350 degrees. Randy Rigg

STEAK AND CHEESE

Servings: 6 servings

Ingredients:

2 pound Top Round Steak
¼ cub Flour
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic or Celery Salt
6 tablespoon Butter
1 Lg Onion, finely chopped
1 cub Beef Bullion
1 cub Sharp Cheddar Cheese, grated
2 tablespoon Parsley, finely chopped

Preparation:

Steak should be cut in thin slices.
Pound steak out until it is about ¼-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese.
Good served with hot fluffy rice.
Source: TEXAS THE BEAUTIFUL COOKBOOK

STINKY CHEESE

Servings: 1 servings

Ingredients:

2 pound Sharp cheddar cheese
1 pound Monterey Jack cheese
1 can 4 oz. whole green chiles
1 Jar (4 oz.) pimentos
14 Cloves fresh garlic
½ cub Dried minced onion
⅛ teaspoon Ground pepper
Garlic powder
¾ cub Real mayonnaise
1 cub Water (approx.)

Preparation:

Grate all cheese into shallow pan or mixing bowl. Dice chile pepper and pimentos and sprinkle over grated cheese. Press garlic cloves adding both juice and pulp to cheese. Add minced onion and pepper. generously sprinkle powdered garlic over all. Thoroughly mix together; then add mayonnaise and blend, adding water as needed to attain a smooth mixture.
Store in airtight container for at leat 2 days before using.
Make about 8 cups.

STUFFED BAKED POTATOES II

Servings: 4 servings

Ingredients:

4 6 ounce baked potatoes
2 tablespoon Butter or margarine
¾ cub Milk
1 Egg, slightly beaten
Salt and pepper, to taste
½ cub Shredded Cheddar cheese
Paprika

Preparation:

1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each potato., Caution: potato will be hot.
3. With a spoon, remove the potato pulp from each potato, leaving a thin shell.
4. Mash potato pulp with a fork or potato masher.
5. Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy.
6. Spoon mixture into shells and sprinkle with paprika.
7. Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes.
8. If desired, after cooking in Microwave Oven, potatoes may be placed under
the broiler unit of a conventional oven to brown for a few minutes.
Transfer
from paper plate before browning.

STUFFED BAKED POTATOES WITH CHEESE SAUCE

Servings: 1 servings

Ingredients:

4 large Potatoes
½ cub Milk
2 tablespoon Butter or margarine
½ teaspoon Salt
1 Egg yolkCheese Sauce
2 tablespoon Butter or margarine
2 tablespoon Flour
½ teaspoon Dry mustard
¼ teaspoon SaltDash PepperDash cayenne
1 cub Milk
1 cub Grated sharp Cheddar cheese(¼ lb)

Preparation:

1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork.
Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2.
Remove potatoes from oven. Cool slightly; split in half lengthwise.
Gently scoop out potato, keeping shells intact. Turn potato into a large bowl. Set 6 shells on a baking pan; discard remaining shells. 3. In saucepan, heat milk and butter slowly until butter melts-don't let mixture boil. 4. With portable electric mixer, beat potato until smooth. Add salt; gradually beat in warm milk mixture. Add egg yolk, beating well until mixture is light, fluffy and smooth. Spoon potato mixture into shells, making a swirl at the top. Return to oven. Bake 10 minutes, or until hot.
5. Meanwhile, make cheese sauce: In small saucepan, slowly heat butter; remove from heat; stir in flour, mustard, salt, pepper, cayenne and milk until smooth. 6. Before serving, spoon cheese sauce over top of each potato. Makes 6 Servings Recipe From: McCall's, April 1982 Joan Johnson

Converted by MMCONV vers. 1.20

STUFFED CHILI RELLENOS

Servings: 4 servings

Ingredients:

GUY ATTWOOD
1 can Whole Ortega chilies
Monterey Jack cheese; grated
6 ounce Crab;and/or cooked and diced
½ pound Very sharp cheddar cheesegrated
3 Eggs
¼ cub Milk; please use whole milk
1 tablespoon Bisquick; heaping
1 teaspoon Flour; for dusting cheeses

Preparation:

Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour. Mix together the crab and/or shrimp with the Jack cheese. Place a thin layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix together the batter--you may have to double the batter to be sure you cover the dish well--and pour over the chilies. Add the cheddar cheese and cook, COVERED, slowly in a 300*F oven until done. You will know it is done when a knife inserted in the middle comes out relatively clean. If the center does not set up completely after about 30 minutes, don't worry just serve it up with a salad and, I like corn with it.

STUFFED GREEN PEPPERS (OVEN BAG)

Servings: 6 servings

Ingredients:

1 tablespoon Flour
4 can (6 oz. each) tomato paste
1 cub Water
1 tablespoon Sugar
½ cub Chopped onion
1 cl Garlic,minced
1 ½ pound Ground beef
1 cub Grated Cheddar cheese
1 ½ cub Cooked rice
1 ½ teaspoon Salt
¼ teaspoon Pepper
6 medium Green peppers

Preparation:

Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.Brown ground beef in skillet.Add onion and garlic;cook until transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato sauce.Remove tops and seeds from green peppers;stuff with meat mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To serve, spoon sauce over stuffed peppers.Serves 6.

STUFFED JALAPENOS

Servings: 6 servings

Ingredients:

10 large Pickled jalapenos
10 Pieces Cheddar cheese
2 Egg whites, beaten
3 tablespoon Cornmeal
3 tablespoon Flour

Preparation:

oil for deep-frying

Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.

Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.

Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.

You can also use a crabmeat or shrimp salad stuffing for these.

STUFFED MEAT LOAF

Servings: 4 servings

Ingredients:

1 cub Soft bread crumbs
1/3 cub Finely chopped onions
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cub Milk
1 Egg, slightly beaten
½ pound Ground beef chuck
½ pound Lean ground pork
½ cub Shredded Cheddar cheese
4 ounce Mushroom stems and pieces,drained
1 ½ cub Seasoned mashed potatoes,
Leftover, made freshly or
From pk instant potatoes
Paprika (optional)

Preparation:

1. In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula. 2. Crumble the gound meats into the bread crumb mixture and gently mix until thoroughly combined. 3.
In a shallow, heat-resistant, non-metallic baking dish shape about one-third of meat mixture into a 4x6-inch rectangle. 4. Sprinkle meat with ½ of shredded cheese. Arrange mushroom pieces over cheese, leaving about ½-inch border around edges. Sprinkle with remaining cheese. 5. Carefully shape the remaining meat mixture over cheese and mushrooms, carefully sealing the edges. 6. Heat, uncovered, in Microwave Oven 9 minutes or until almost done. 7. With a spatula frost the meat loaf with mashed potatoes.
completely covering the top and sides. If desired sprinkle with paprika. 8.
Heat, uncovered, in Microwave Oven 3 minutes or until potatoes are hot and meat is completely cooked. 9. Allow to stand at room temperature 4 minutes before slicing. Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. mozzarella or any other cheese may be substituted for the Cheddar cheese.

STUFFED MEXICAN MEATLOAF

Servings: 8 servings

Ingredients:

2 pound Ground Beef Chuck
8 ounce (1 cn) Tomato Sauce
½ cub Taco Seasoning Mix * PLUS
2 tablespoon Taco Seasoning Mix *
1/3 cub Chopped Green Pepper
1/3 cub Finely Chopped Onion
1 ½ each Slices White Bread **
1 each Large Egg, Slightly Beaten
2 cub Shredded Cheddar Cheese
½ cub Sour Cream
1 Cheddar Cheese Slices

GARNISHES:
1 Avocado Slices
1 Cherry Tomatoes

Preparation:

* Total Amount of Taco Seasoing mix is ½ cup plus 2 Tablespoons.
** Tear bread slices into fresh bread crumbs.
~------------------------------------------------------------------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 ¼ x 5 ¼ x 2 ¾-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well.
Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 ½ to 1 ¾ hours. Pour off drippings.
Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.

SUFFED POTATOES

Servings: 4 servings

Ingredients:

4 Baked potatoes
3 tablespoon Butter
½ Bunch scallions, diced
2 cub Cashews
2 Tomatoes, diced
1 Green bell pepper, diced
2 Garlic cloves, diced
2 cub Cheddar cheese, diced

Preparation:

Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately.

SUMMERTIME'S BOUNTY PIE

Servings: 6 servings

Ingredients:

1 each Env. Soup Mix *
1 ½ pound Lean Ground Beef
2 cub Fresh Bread Crumbs
8 ounce Sour Cream or Plain Yogurt
1 each Large Egg
¼ teaspoon Thyme or Basil Leaves
1 tablespoon Unbleached All-Purpose Flour
6 ounce Shredded Cheddar Cheese
3 ½ cub Hot Cooked Assorted Veggies

Preparation:

* Choose one of the following soup mixes to use in the recipe:
Onion, Onion-Mushroom or Beefy Onion.
~-------------------------------------------------------------------------- Preheat oven to 350 degrees F.
In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil.
Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges ¾ inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with ¾ cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted.
MICROWAVE DIRECTIONS:
In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.

SUNDAY'S BEEF PIE

Servings: 6 servings

Ingredients:

5 medium Potatoes
¼ cub Butter (½ stick)
¼ cub Cream
¼ cub Milk
Salt (to taste)
Pepper (to taste)
1 tablespoon Bacon drippings
2 pound Ground round
2 medium Onions
1 Parsley sprig
¼ cub Shallots (chopped)
3 Garlic cloves (minced)
1 can Mushrooms (chopped; sm. can)
2 teaspoon Worcestershire sauce
2 tablespoon Roux
1 cub Boiling water
Salt (to taste)
Pepper (to taste)
1 Pie shell (9", unbaked)
1 cub Cheddar cheese (sharp;gratd)

Preparation:

Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper.
Set aside.

In skillet, brown ground round in bacon drippings. Add remaining ingredients except cheese and cook for 15 minutes or until mixture thickens. Line pie crust with potatoes. Put in meat mixture and place more potatoes on top. Sprinkle with cheese and bake about 20 minutes at 400 degrees.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

SUN-DRIED TOMATO-NOODLE PUDDING

Servings: 8 servings

Ingredients:

1 cub Sun-dried tomatoes
2 cub Whipping cream
2 cub Milk
4 ounce Egg noodles
2 tablespoon Olive oil, any kind
8 Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ pound Grated Cheddar cheese
½ pound Mozzarella cheese in ½-in pieces

Preparation:

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl. Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.

SUPER SPAM CHEESEBALL

Servings: 16 servings

Ingredients:

1 can SPAM Luncheon Meat,shredded (12 oz)
2 cub Shredded Cheddar cheese
1 package Cream cheese, softened (3oz)
2 tablespoon Finely diced onion
12 teaspoon Prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon Dry mustard
½ teaspoon Chili powder
¾ cub Chopped nuts
Crackers

Preparation:

In large bowl, combine SPAM, cheese cream cheese, onion, horseradish, Worcestershire sauce, dry mustard, and chili powder; mix well. Form into ball. Roll in nuts. Cover and refrigerate several hours or overnight. Remove from refrigerator 30 minutes before serving. Serve with crackers.

SUPERBOWL POPCORN

Servings: 6 servings

Ingredients:

4 quart Popped corn
12 ounce Peanuts
2 cub Shredded cheddar cheese
¼ cub Melted butter
2 teaspoon Lemon pepper
2 teaspoon Cumin
¼ teaspoon Cayenne pepper
2 teaspoon Chili powder
1 teaspoon Paprika

Preparation:

Combine popcorn, peanuts, and cheese in a large bowl. Set aside. Add spices to melted butter one at a time, stirring constantly. Pour over popcorn and toss to coat. Enough for six.

SWEDISH TACOS

Servings: 1 servings

Ingredients:

1 pound Frozen ground beef
1 Package corn tortillas
2 To 4 cloves of garlic,
2 medium Yellow onions or 1 huge one
2 To 22 hot chilies
1 large Block of cheddar cheese
2 Or 3 tomatoes
Head of iceburg lettuce
Olive oil and peanut oil
Salt

Preparation:

I've decided to share++at long last++the only two recipes I can call my own. Both these were developed before I really knew how to cook, in times of poverty (which seems to come and go with alarming regularity). They're good and cheap, an unbeatable combination.
Here's number one... Copious quantities of ice cold beer is the best accompaniment for this. This dish is a truly international one and bears little resemblance to anything from either Sweden (I'm part Swedish++hence the name) or Mexico. The inspiration is Mexican, the utensils and some of the techniques used are Chinese, the ingredients are all-American (with the exception of the tortillas). It's "peasant food" in the best tradition++ cheap, full of flavor, healthy and satisfying. I cooked these so often that I got to where I could knock out a complete, filling dinner++even with the frozen hamburger++in less than half an hour. Follow the recipe closely++ at least the first time to see what it's s'pposed to taste like. I've never had anyone dislike this recipe, with the possible exception of a vegetarian or two. Slice and dice first. Put everything into separate serving dishes as you cut 'em. Smash the garlic cloves, remove the skins and mince coarsely. Chop the onions into pieces about a quarter to half an inch square. Dice or slice the hot chilies. Grate the cheddar on the side of the grater with the big round holes. Cut the tomatoes into chunks about the same size as the onions or a little larger. Shred the lettuce finely++ into strips maybe ⅛ inch wide. The essence of this dish is textured savoriness.
The sharp cheddar, hot chilies, and yellow onions all contribute without overpowering one another. The tomatoes, besides adding a nice acidy zing, also give moisture. But the key to the savoriness and to the unique taste of the dish lies in the first two steps involving the garlic, onions and hamburger. Cheap hamburger is used because it has a high fat content and lots of taste. I've made this with chopped sirloin and the like and believe me, the result is definitely inferior to using the cheap stuff. Now that you've got everything sliced, diced and chopped you can start cooking. Actually, I usually do these first couple of steps prior to doing most of the cutting.
That speeds things up a bit. Heat a wok over high heat and put in a nice dollop of peanut oil++ about 2 tablespoons or so. Let it heat for a minute then toss in the minced garlic, followed a second or two later by about 2/3rds of the chopped yellow onion++the rest goes on the table, raw. Right about now, it's gonna start smelling good in the ol' kitchen. Stir the onions and garlic and reduce the heat to medium. Take the frozen hamburger out of its wrapping and put it in the wok as is. Smoosh it down and push the onions and garlic out of the way so the surface of the frozen hamburger is in contact with the hot surface of the wok. If you haven't already whacked up everything else, now's the time to get on that. As the hamburger browns, scrape off the done surface with a slotted spoon or spatula of some sort.
This goes on during the whole cooking time. Flip the block of meat over and scrape off the browned bits. Let the other side brown a bit then repeat the process. The idea is to brown both the onions and the garlic well. Big no-no's, I know, but I was young and ignorant and what did I know. As it turns out it was a happy mistake. The browned onions and garlic give an nice sharp, distinctive savoriness to the finished dish. I salt the meat periodically while it's cooking. The reason for using frozen hamburger is that when it's all finally cooked, you'll have bits of meat ranging all the way from well done and crunchy to nearly raw. This gives a very interesting texture and deepens the range of tastes. You may need to lower the heat under the wok toward the end to avoid over cooking the meat. And the bits will all be steeped in the wonderful juices from the cooking onions and garlic. Sometimes I drain the meat at the end of cooking, sometimes I don't. It depends on how fatty the meat is. These should have taste, but not be grease- burgers. You should be through chopping the rest of the stuff about the time the meat gets done.
Now's the time to tackle the tortillas. I prefer soft tortillas over the deep fried, crunchy shells. I use an old, cast iron griddle that fits over two burners. I heat the griddle over a medium fire, then pour a bit of olive oil onto it. This doesn't add any taste, but the aroma while the tortillas are cooking is heavenly! I warm two tortillas at a time, flip them over and let them cook a bit more. As they're done, I put them on a plate covered with pot lid to keep them warm. Soon as the tortillas are done, put everything on the table in the individual bowls and dig in. Everyone assembles their own tacos according to their tastes. My method is to put on a layer of meat++not too thick, then a layer of the chopped hot chilies, a layer of cheddar, a layer of chopped raw onions, then tomatoes and finally a layer of iceberg lettuce. Just before folding I anoint the whole mess liberally with Tabasco sauce. I've also used Jamaican Pickapeppa sauce and it's quite good on these too. Season with salt during assembly if you like. The finished dish is an incredible medley of tastes and textures, each distinct and flavorful, with at least two distinct kinds of hotness. Great food that you eat with your fingers. What could be better?

Posted by Stephen Ceideberg; August 25 1992.

SWEET CHEESE RING - DIANE ALEXANDER

Servings: 1 servings

Ingredients:

1 pound Cheddar cheese,grated
1 cub Mayo
1 cub Pecan pieces
Strawberry jam

Preparation:

Mix cheddar mayo & nuts and form a ring with it. Put jam in middle.
Serve with crackers.

SWINGERS

Servings: 6 servings

Ingredients:

2 pound Ground round
1 ½ cub Onion, coarsely chopped
1 ½ cub Green pepper, coars chopped
1 ½ cub Tomatoes, coarsely chopped
2 cub Cheddar cheese, cubed
1 teaspoon Salt
2 tablespoon Wheat germ
1 Garlic clove, minced
½ cub Mushrooms, sliced
1 cub Sliced green onions

Preparation:

Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press patties together to prevent crumbling. Cook 10 minutes on each side.

TACO CALZONE

Servings: 1 servings

Ingredients:

3 ounce Pizza Dough
1 ounce Chef-Mate Monterey Jack and Cheddar Cheese Sauce; unheated
2 ounce Taco Beef Filling (Que Bueno Taco Sauce label recipe)
¼ ounce Olives; ripe, pitted sliced
1 ½ teaspoon Green onions; sliced

Preparation:

1. Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat with hands to fit pan. 2. Spread cheese sauce evenly to edge of dough, leaving ½ inch space from the rim. 3. Place Taco beef filling along half of the dough. Garnish with olives and green onions. Fold dough in half.
Seal and crimp edges. Prick top with fork generously. 4. Bake in preheated 375F convection oven 8-10 minutes or until crust is golden brown. Serve.

Makes 1 small calzone.

Source: Carnation Company

TACO DIP

Servings: 10 servings

Ingredients:

1 package Cream cheese - 8 oz
1 package Taco mix
1 package Small sour cream
2 tablespoon Taco sauce (hot)
2 tablespoon Milk
1 package Cheddar cheese
½ Head of lettuce
1 ½ Tomatoes, cubed

Preparation:

Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with ½ head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips.

TACO HOTDISH

Servings: 6 servings

Ingredients:

NANCY HAGFORS GXDB48A:
8 ounce Taco chips; crushed
1 pound Hamburger; browned
1 medium Onion; chopped
1 can Tomato soup
1 package Taco seasoning
8 ounce Cottage cheese
¾ pound Cheddar cheese; grated
Lettuce; shredded
Tomatoes; chopped

Preparation:

Crush taco chips and place in lightly-oiled 9x13-inch pan. Brown hamburger and onion; drain. Add tomato soup and taco seasoning. Mix and pour over chips. Spread cottage cheese over meat mixture. Add cheddar cheese. Cover with foil. Bake 40 minutes at 350-degrees.
Serve with shredded lettuce and chopped tomatoes.

TACO MEATBALLS

Servings: 1 servings

Ingredients:

1 pound Beef, ground
1 cub Green pepper
1 cub Rice, cooked
2 teaspoon Garlic salt
11 ounce Cheddar cheese soup
1 cub Onion
1 cub Celery
2 Egg, beaten
8 ounce Taco sauce

Preparation:

Mix all but last two ingredients. (I puree vegetables in blender rather than chopping.) Form meat balls and place in 2- ½ qt. dish.
Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes.

TACO PATTIES

Servings: 6 servings

Ingredients:

1 ½ pound Ground Beef
¼ cub Onion; Chopped
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
¼ teaspoon Pepper
¾ cub Water
1 ¼ ounce Taco Seasoning Mix; 1 Env.
1 each Avocado; Ripe, Small
4 ounce Cheddar Cheese; Shredded, 1C

Preparation:

Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about ¾-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties.
NOTE:
You can substitute 1 medium tomato, sliced for the avocado rings.

TACO SALAD WITH CUMIN DRESSING

Servings: 8 servings

Ingredients:

8 Tortillas;
2 tablespoon Parmesan cheese; grated
8 cub Romaine lettuce;
½ teaspoon Salt
4 tablespoon Red wine vinegar;
¼ teaspoon Black pepper
¼ teaspoon Garlic powder
4 teaspoon Lemon juice
1 teaspoon Powdered mustard
1 teaspoon Ground cumin
½ cub Water
4 tablespoon Vegetable oil
4 cub Turkey; chopped cooked
1 teaspoon Cumin seeds
6 large Ripe tomatoes; chopped
2 cub Cheddar cheese; grated

Preparation:

Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds. Sprinkle chunks of turkey over the lettuce. Add the tomato pieces and cheese. Pour on the cumin dressing and top with tortilla chips.

¼ recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg sodium, 617 mg potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.

TACORITOS

Servings: 12 servings

Ingredients:

1 pound Ground beef
1 tablespoon Chili powder
1 cl Garlic, minced
½ teaspoon Salt
½ cub Chopped onion
3 cub Prepared white sauce
½ teaspoon Ground sage
½ teaspoon Oregano
½ teaspoon Ground cumin
2 tablespoon Chopped mild green chiles
2 cub Grated cheddar cheese
2 Tomatoes, chopped
12 White flour tortillas
½ Head iceberg lettuce, shredded

Preparation:

Brown ground beef and drain. Add chili powder, garlic, salt and onion.
Combine white sauce (thick is good - typist's note), sage, oregano, cumin, and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in the tortillas, roll and place seam side down in a flat ungreased baking sheet. Top with reserved sauce and cheese.
Cover with foil and bake at 350F for 15 minutes.

PS... these are GOOD!!!!

Source: Colorado Cache Cookbook, The Junior League of Denver, 1978 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

TACOS IN PASTA SHELLS

Servings: 6 servings

Ingredients:

1 ¼ pound Ground beef
3 ounce Cream cheese with chives
1 teaspoon Salt
1 teaspoon Chili powder
18 Jumbo pasta shells
2 tablespoon Butter; melted
1 cub Taco sauce
1 cub Cheddar cheese; shredded
1 cub Monterey jack cheese; shred
1 ½ cub Tortilla chips; crushed
1 cub Dairy sour cream
3 Green onions; chopped
Leaf lettuce (optional)

Preparation:

Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9" pan.
Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce.

TAMALE PIE RANCHEROS

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable oil
¼ cub Chopped onion
¼ cub Chopped green pepper
¾ pound Ground beef
1 can Stewed tomatoes (16 oz)
1 can VEG-ALL Mixed Vegetable,drained (16 oz)
1 cub Cornmeal
1 teaspoon Basil
⅛ teaspoon Pepper
2 tablespoon Mild green chilis
½ cub Shredded cheddar cheese

Preparation:

1. Heat oil in heavy skillet. Add onion and green pepper; cook over low heat until soft.

2. Add ground beef and brown.

3. Stir in remaining ingredients, except for cheese.

4. Place in a 9" pie pan and bake at 375'F. for 30-35 minutes.

5. Sprinkle with cheese and bake 5 minutes longer.

TANGY POTTED CHEESE

Servings: 6 servings

Ingredients:

4 ounce Cheddar cheese
¼ cub Butter, softened
1 tablespoon Port or sherry
4 Green onions, finely chopped
½ teaspoon Caraway seeds
1 teaspoon Coarsely ground mustard
¼ teaspoon Worcestershire sauce
¼ cub Walnuts, coarsely chopped
Crackers or melba toast
Fresh parsley sprigs (opt)

Preparation:

Finely grate cheese into a bowl. Add butter and mix well.

Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined.

Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired.

VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste.

NOTE: This spread will keep in a refrigerator for up to 5 days.

TATER TOT CASSEROLE

Servings: 6 servings

Ingredients:

2 pound Ground Chuck
1 each Onion, Chopped
12 ounce Sour Cream
10 ¾ ounce Cream of Chicken Soup
10 ¾ ounce Cream of Mushroom Soup
16 ounce Cheddar Cheese, Shredded
1 large Bag of Tater Tots

Preparation:

pepper. Drain. Layer other ingredients into baking dish. Top with large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through.

Bob Hogan

TAVERN CHILI

Servings: 6 servings

Ingredients:

1 pound Ground Beef
2 tablespoon Chili Powder
1 Clove Garlic; minced
1 Pouch Soup Mix *
¾ cub Beer or Water
1 can Tomatoes **
1 can Kidney Beans; drained ***
1 Cheddar Cheese; shredded
1 Sour Cream

Preparation:

* Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 ½ oz can, undrained and cutup *** 15 oz can

Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream.

TETRAZZINI

Servings: 1 servings

Ingredients:

¼ cub Butter
1/3 cub Chopped green pepper
1/3 cub Chopped onion
4 oz. can of mushrooms
4 tablespoon Cornstarch
¼ teaspoon Pepper
½ teaspoon Salt
2/3 cub Non fat dry milk
1 ¾ cub Chicken broth
1 cub Grated Cheddar cheesed
2 cub Diced cooked chicken
4 oz. noodles

Preparation:

Prepare noodles according to package directions. Saute peppers, onions and mushrooms in butter. Add cornstarch, salt and pepper; add chicken broth all at once; add dry milk; cook until thick and bubbly. Combine meat and cheese; add to sauce. Turn into 1 ½ quart casserole; bake until cheese metls (about 15 minutes). Serve over noodles. Bake in oven at 350 degrees.

TEX MEX TURKEY CASSEROLE

Servings: 4 servings

Ingredients:

2 teaspoon Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Dried oregano
½ teaspoon Salt
pinch Hot pepper flakes
pinch Pepper
28 ounce Can tomatoes, undrained
2 cub Corn kernels
1 Sweet red/green pepper, chop
¼ cub Fresh parsley, chopped
40 Tortilla chips - unsalted
2 cub Turkey, cooked, cubed
1 ½ cub Monterey jack cheese, shred or cheddar cheese

Preparation:

In large skillet, heat oil over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook for 1 minute.
Add tomatoes; crush with potato masher. Bring to boil; reduce heat and simmer for 20-30 minutes or until most of liquid has evaporated, In bowl, combine corn, sweet pepper and parsley.
Place one-third of tortilla chips in greased 8-inch square baking dish (2 litre). top with half the turkey, corn mixture and tomato sauce, and ½ cup of the cheese. Repeat layers of tortilla chips, turkey, corn mixture, tomato sauce and remaining cheese.
Crush remaining tortilla chips; set aside.
Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and sprinkle with remaining chips. Bake for 10 minutes longer or until heated through.

TEXAS CHEESE WAFERS

Servings: 20 servings

Ingredients:

1 cub Butter; softened
2 cub Flour
8 ounce Cheddar cheese; grated
½ teaspoon Cayenne pepper
½ teaspoon Salt
2 cub Toasted rice cereal

Preparation:

Mix butter, flour, cheese and seasonings and stir lightly. By teaspoons, roll into balls and put on a cookie sheet. Dip fork tines into flour and and press into each wafer in a crisscross pattern.
Bake 15 minutes or until lightly browned. Store in airtight containers till ready to serve!

TEXAS HOT HASH

Servings: 4 servings

Ingredients:

1 pound Lean ground beef
1 large Onion, thinly sliced
1 large Green pepper, finely chopped
1 Clove garlic,peeled and crushed
16 ounce Can stewed tomatoes
¾ cub Instant rice
2 ½ teaspoon Chili powder
1 ½ teaspoon Salt
⅛ teaspoon Pepper
8 ounce Can tomato sauce
¼ cub Sharp Cheddar cheese, grated(optional)

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole crumble the ground beef. Add the onion, green pepper and crushed garlic.
2. Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned.
Stir occasionally to break up the meat.
3. Add the remaining ingredients except the Cheddar cheese.. Mix throughly to combine.
4. Heat, covered, in the Microwave Oven 7 minutes.
5. lf desired, sprinkle Cheddar cheese over the top of the meat mixture.
6. Heat, uncovered, in Microwave Oven 1 ½ minutes or until cheese melts.

TEXAS PECAN CHEESE BALLS

Servings: 6 servings

Ingredients:

½ pound Grated cheddar cheese
⅛ teaspoon Salt
¼ cub Butter, melted
¾ cub Of all purpose flour
½ teaspoon Paprika
1 cub Pecan halves

Preparation:

Mix all ingredients well except the pecans, kneading with hands if necessary, that's right get those hands in there. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet and bake at 375 degrees for 12 to 15 minutes until lightly browned. Serve hot!

Randy Rigg

TEXAS RED CHILI

Servings: 6 servings

Ingredients:

3 pound Beef Boneless Round Steak; *
1 cub Onion; Finely Chopped, 1 lg
4 each Cloves Garlic;Finely Chopped
¼ cub Vegetable Oil
2 cub Tomato Puree
2 tablespoon Red Chiles; Ground, To Taste
1 teaspoon Cumin Seed; Ground
1 teaspoon Coriander; Ground
4 each Anaheim Chiles; **
4 each Jalapeno Chiles; **

GARNISHES:
1 Cheddar Cheese; Shredded
1 Flour Tortillas
1 Pinto Beans; Cooked

Preparation:

* Round Steak should be cut into 1-inch cubes.
** Peppers should be seeded and chopped.
~------------------------------------------------------------------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans.
Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans.

TEXAS WHOPPERS

Servings: 4 servings

Ingredients:

4 FRANKS
½ cub Kidney Beans, drained
1 Onion, small
2 tablespoon Green Pepper
1 tablespoon Hot Sauce
2 tablespoon Sweet Pickle
¼ cub Sour Cream
¼ cub Cheddar Cheese, grated
4 Rolls, Large, split

Preparation:

Chop FRANKS. Add kidney beans, onion, green pepper and pickle. Mix with sour cream and hot sauce. Chill. Spoon mixture on bottom half of roll; sprinkle with cheese; replace top roll. Serve with dill pickles.

TEX-MEX BEEF CASSEROLE

Servings: 4 servings

Ingredients:

1 ¼ cub Crushed crackers Cheddar cheese-flavored
1 can Creamed corn (16 oz can)
1 can Italian peeled tomatoes drained (14 oz can)
1 can Chopped green chilies (4oz)
1 Medium onion, chopped
1 Medium green bell pepper chopped
2 Garlic cloves, minced
3 Eggs
½ teaspoon Salt
1 tablespoon Chili powder
1 pound Ground round (85% lean)
1 tablespoon Butter

Preparation:

In large bowl, mix together ¾ cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended. Add ground round and knead with your hands until mixed. Transfer to a lightly buttered, deep 3-quart baking dish.
Sprinkle remaining ½ cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger. Makes 4 to 6 servings.

TEX-MEX DIP

Servings: 12 servings

Ingredients:

2 tablespoon Lemon juice
½ teaspoon Salt
3 each Avocadoes, medium size
¼ teaspoon Pepper
1 cub Sour cream
½ cub Mayonnaise
1 each Taco Seasoning Mix packet
21 ounce Bean dip; plain or jalepeno
1 cub Green onions; chopped
3 each Tomatoes; seeded and chopped
7 ounce Olives; chopped
8 ounce Sharp cheddar cheese; grated
1 Tortilla chips

Preparation:

Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese.

TEX-MEX PIZZA

Servings: 6 servings

Ingredients:

1 (12-inch) pizza dough
2 large Tomatoes, diced
1 tablespoon Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cub Cheddar cheese, shredded
2 tablespoon Grated parmesan cheese
1 Avocado, chopped
½ cub Sour cream
¼ cub Chopped parsley

Preparation:

Spoon tomatoes over pizza dough, leaving a ½" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and parsley. Pass extra sour cream.

TEX-MEX SALAD

Servings: 4 servings

Ingredients:

1 Onion; chopped
4 Tomatoes; chopped
1 Head lettuce; chopped
1 ¼ cub Cheddar cheese; grated
¾ cub Italian dressing
1 pound Ground meat, beef, turkey,or chicken
15 ounce Kidney beans; drained
¼ teaspoon Vegetable seasoning
1 Bag tortilla chips; crushed
1 large Avocado; sliced
7 ½ ounce Olives

Preparation:

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.

TEX-MEX STYLE ENCHILADAS

Servings: 6 servings

Ingredients:

2 pound Ground beef,extra-lean (aslittle fat as possible)
2 medium Onions, chopped
4 tablespoon Flour
2 ½ cub Enchilada sauce(2 standard cans)
1 pound Cheddar cheese,sharp, grated

Preparation:

PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown.

Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes.

PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese.

Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full.
Assembling the enchilada outside of the pan is usually a messy disaster.
Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas.

Spoon enchilada sauce over the assembled enchiladas to thinly cover.
Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes.

PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time.

Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately.

The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style.

NOTES:

* Central Texas style Mexican enchiladas -- We cook beef enchiladas in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination.
Yield: Serves 6-8.

* I always use Old El Paso canned enchilada sauce, though it is possible to make your own.

: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

TEX-MEX STYLE TACOS

Servings: 12 tacos

Ingredients:

2 pound Ground beef,extra-lean
1 medium Onion, chopped fine
½ teaspoon Salt
4 tablespoon Chile powder(or more to taste)
Vegetable oil
12 Corn tortillas (thethinner the better)
½ pound Cheddar cheese,sharp, grated
1 large Tomato, chopped
3 cub Shredded lettuce

Preparation:

Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown.

Drain off as much fat as possible. Add salt and chile powder and continue to saute until the chile is completely incorporated into the meat mixture.
Cover skillet and leave on extremely low heat, just enough to keep the meat hot.

Put about ½ inch of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a time, and cook for 30-60 seconds until the underside just starts to become crisp. With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a newspaper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat.

To assemble, fill each shell about 2/3s full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce.

NOTES:

* San Antonio, Texas style tacos -- My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Antonio. Since they now live in D.C., they feel extremely deprived, none of the chain restaurants come anywhere near the taste they developed in San Antonio.

Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans and hot chile powder, sharp Cheddar cheese and onions. Yield: 1 dozen tacos.

* Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is Gebhardt's or Eagle Brand.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

TEX-MEX TORTILLA STACK

Servings: 8 servings

Ingredients:

1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1 cub Finely chopped, peeled
Jicama
½ cub Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed
2 cub Chopped lettuce
1 16-oz. can refried beans
With green chili peppers or
Mexican-style beans, drained
And mashed
1 8-oz. carton reduced-fat or
Regular dairy sour cream
½ cub Chopped red sweet pepper
1/3 cub Sliced green onion
1 cub Shredded lower-fat or
Regular cheddar cheese, or
Monterey Jack cheese with
Jalapeno peppers
¼ cub Sliced pitted ripe olives
Taco sauce (optional)

Preparation:

THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the ½ cup taco sauce; set aside.

PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce.
Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.

REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.

TO SERVE, cut into wedges. Pass taco sauce.

Makes 8 main-dish servings.

Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

TEX-MEX WITH SPINACH BAKE

Servings: 8 servings

Ingredients:

2 cub Bisquick baking mix
½ cub Water; cold
1 pound Ground beef
1 package Taco seasoning mix
1 cub Water
10 ounce Spinach *
1 cub Cheese; ricotta
1/3 cub Green onions; chopped
1 ½ cub Cheddar cheese; shredded
1 cub Sour cream
1 Egg; lightly beaten

Preparation:

* frozen, thawed, chopped and squeezed dry.
******************************************************* ****************** Heat oven to 350~F. Combine baking mix and ½ c cold water; stir until soft dough forms. Press dough into bottom of greased 13x9" baking dish. Cook ground beef in large nonstick skillet until brown. Stir in taco seasoning mix (dry) and 1 c water. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
Spoon mixture over dough. Combine spinach, ricotta cheese and onions; spread over ground beef mixture. Combine Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture. Bake 30 minutes or until set. Let stand 5 minutes before serving.

TEX'S SHRIMP ENCHILADA SOUP

Servings: 2 quarts

Ingredients:

1 pound Unpeeled medium-size fresh p
5 cub Chicken broth
4 ounce Tortilla chips
2 can (4 ½-oz.) chopped green chiles, undrained
1 can (10-oz.) diced tomatoes and green chiles, undrained
2 tablespoon Butter or margarine
1 medium Onion, chopped
2 Garlic cloves, minced
1 cub Sour cream
¼ cub Chopped fresh cilantro
Shredded mozzarella cheese
Shredded cheddar cheese

Preparation:

Peel and devein shrimp; set aside.

Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once.
Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside.

Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately.

THE UBIQUITOUS CRAB

Servings: 6 servings

Ingredients:

2 ounce Packages cream cheese
¾ cub Mayonnaise
½ pound Sharp cheddar cheese, grated
1 To 2 cups crab meat
1 Onion, minced
2 Hard-boiled eggs, peeled andchopped fine
¼ teaspoon Dry mustard
½ teaspoon Paprika

Preparation:

Freshly ground pepper

Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate.

Serving suggestions: Serve as an appetizer with assorted crackers; heat in a chafing dish as a hot spread; add a little milk and some cooked rice or pasta to make a hot casserole; spread on buttered toast rounds or English muffins and grill until piping hot; or use as a filling in rolled filet of sole; baked with lemon and butter brushed on the rolls. Substitute lobster for crab if desired.

From: Steve Herrick Source: [Yankee Magazine - June 1981]

THREE CHEESE BAKED MACARONI

Servings: 4 servings

Ingredients:

PREPARATION: 15 MIN:

COOKING TIME: 30 MIN:
½ package (500g) macaroni
2 tablespoon Chopped onion
2 tablespoon Butter or margarine
2 tablespoon Flour
½ teaspoon Dry mustard
1 Pinch pepper
1 ¾ cub Milk
1 cub Shredded cheddar cheese
1 cub Cottage cheese
¼ cub Grated parmesan cheese
½ cub Buttered bread crumbs

Preparation:

Cook macaroni according to package direction. In saucepan saute onion in butter until tender. Stir in flour, mustard and pepper: cook 1 minute.
Blendin milk; cook stirring constantly, until thickened. Add cheddar, cottage and parmesan cheeses; stir until melted. Combine macaroni and sauce mixture; mix well. Por into 8 cup (2L) baking dish. Top with bread crumbs. Bake at 350F aboyt 30 minutes.

THREE-CHEESE GRITS

Servings: 4 servings

Ingredients:

2 cub Water
½ cub Enriched Hominy Quick Grits* (Quaker or Aunt Jemima)
¼ teaspoon Salt (optional)
2 ounce Shredded Swiss cheese
2 ounce Shredded cheddar cheese
¼ cub Grated parmesan cheese
2 tablespoon Margarine or butter
1 Egg; beaten
1 small Garlic clove; minced
½ teaspoon Worcestershire sauce

Preparation:

Heat oven to 350 F. Grease 1-qt. casserole. Bring water to a boil; slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to 3 minutes or until thickened, stirring occasionally. Add cheeses and margarine; stir until melted. Stir in remaining ingredients. Pour into casserole. Bake 30 to 35 minutes or until knife inserted in center comes out clean.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-½ cups and simmer time to 12 to 14 minutes or until thickened, stirring occasionally. Proceed as recipe directs.

MICROWAVE DIRECTIONS: In 1-qt. microwaveable casserole, microwave water at HIGH 4 to 6 minutes or until boiling. Stir in regular or quick grits and salt. Microwave at HIGH 3 to 4 minutes or until thickened, stirring once. Add cheeses and margarine; stir until melted. Stir in remaining ingredients. Microwave at HIGH 8 to 10 minutes or until knife inserted in center comes out clean, rotating casserole every 3 minutes.

NUTRITIONAL ANALYSIS per serving:
* calories 282
* carbohydrates 17 g
* protein 13 g
* fat 18 g
* calcium 332 mg
* sodium 330 mg
* cholesterol 100 mg
* dietary fiber 0 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

THREE-WAY CHEESE BALL

Servings: 3 servings

Ingredients:

8 ounce Package cream cheese
4 cub Shredded cheddar cheese
2 tablespoon Milk
2 tablespoon Grated onion
2 tablespoon Worcestershire sauce
½ cub Crumbled blue cheese
¾ teaspoon Garlic powder
¼ cub Snipped parsley
2 tablespoon Chopped pecans
2 teaspoon Cracked black pepper

Preparation:

Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls.

From: The Avon International Cookbook Posted by: Sonya Whitaker

TOMATO DELIGHTS

Servings: 6 servings

Ingredients:

6 Tomatoes; ripe
Salt
1 medium Green pepper; diced
1 small Onion; chopped
¼ cub Butter; melted
1 cub Rice;regular, cooked
1 Egg; well beaten
¼ teaspoon Oregano
¼ teaspoon Ground basil
½ teaspoon Salt
1 cub Cheddar cheese; shredded
4 slice Bacon; cooked and crumbled

Preparation:

Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato shells lightly with salt; invert to drain. Chop pulp.

Saute green pepper and onion in melted butter. Add tomato pulp, rice, egg, and seasonings; mix well. Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato.

Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese and bacon. Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 degrees for 25 to 30 minutes.

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.

TOP OF THE STOVE

Servings: 8 servings

Ingredients:

16 ounce Frozen egg noodles
1 ½ pound Ground beef
1 cub Chopped onion
1 can Cambell's cream of mushroom
Soup
1 can Campbell's Cheddar cheese
Soup
1 cub Sour cream
1 teaspoon Italian seasoning

Preparation:

Cook noodles in boiling water for 20 minutes or until tender. Drain and keep warm.While noodles cook,brown ground beef and onions.Drain off excess fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in large saucepan.Simmer for 10 minutes,stirring frequently,(do not boil).Serve over warm noodles.Serves 8.

TORTILLA SOUP II

Servings: 12 servings

Ingredients:

3 pound Chicken pieces
16 cub Water
1 teaspoon Celery seed
1 teaspoon Black peppercorns
2 Garlic cloves, peeled
1 pound Tomatoes (canned),whole, peeled (do notdrain; reserve the liquid)
1 Onion, cut into½-inch pieces
1 Green pepper, cut into½-inch pieces
3 Sprigs fresh cilantro
½ teaspoon Cumin, ground
¼ teaspoon Cayenne or chili powder
¼ teaspoon Ground white pepper
1 Garlic clove, minced
10 ounce Corn, frozen
4 Green onions,coarsely chopped
Salt
1 cub Rice, cooked (cook about3 oz of raw rice to getthat much cooked rice)
2 teaspoon Parsley, minced
4 ounce Tortilla chips
½ pound Cheddar cheese, grated

Preparation:

Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes.

Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.

Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese.

NOTES:

* A spicy soup with cheese, tomatoes and corn -- This is a recipe from Salmagundi, a San Francisco soup restaurant chain.

* I usually make this with leftover chicken. You don't actually need a whole chicken worth, even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid.

: Difficulty: easy.
: Time: 2 hours, most of it simmering.
: Precision: approximate measurement OK.

: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

TORTILLA STACK

Servings: 1 servings

Ingredients:

5 Tortillas, flour; 8 inch
Vegetable oil

FILLING:
1 tablespoon Vegetable oil
½ pound Pork tenderloin;cut instrips
1 Onion;chopped
2 Cloves;minced
1 ½ teaspoon Chili powder
¾ teaspoon Cumin,dried
¾ teaspoon Oregano,dried
¼ teaspoon Pepper
1 Red,green,yellow pepperssweet; chopped
½ cub Corn kernels
1 can Red kidney beans;drained
½ cub Salsa
1 cub Light sour cream
¼ cub Coriander;fresh, chopped
2 cub Cheddar cheese;shredded
Sweet pepper strips

Preparation:

In large skillet, fry tortillas in ¼ inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels.
Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander.
Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and ¼ c of the cheese.
Repeat layers, ending with tortilla.
Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture.
MAKES: 4-6 SERVINGS

TOSTADA DIP

Servings: 6 servings

Ingredients:

16 ounce Refried beans
1 ¼ ounce Package taco seasoning mix
4 ounce Chopped green chilies
2 1/3 ounce Chopped black olives
Small onion, chopped
10 ounce Shredded Cheddar cheese
Large, ripe avocado, mashed
2 Chopped tomatoes
2 package Taco chips

Preparation:

Mix refried beans with taco seasoning mix. Spread on large plate [pie plate works well - P.L.], then layer remaining ingredients. Serve with taco chips. This can be served cold or heated through to melt cheese.
Either way, don't count on any leftovers.

TOSTADA WAFFLES

Servings: 4 servings

Ingredients:

BLENDER CORNMEAL WAFFLES:
1 Egg
¾ cub Milk
¼ cub Vegetable oil
1 cub All-purpose flour
2 tablespoon Cornmeal
2 teaspoon Baking powder
2 teaspoon Sugar
¼ teaspoon Salt

TACO MEAT SAUCE:
1 pound Ground lean beef
1 package Dry Taco Seasoning mix

TOPPING:
1 cub Shredded Cheddar cheese
2 cub Shredded lettuce
1 medium (about 1 c) chopped tomato
½ cub Sour cream
Sliced ripe olives

Preparation:

Waffles: Preheat waffle maker.Place all ingredients into Osterizer- blender container.Cover;process at a medium speed until dry ingredients are moistened.Do not over blend.Pour ½ cup batter over center of grids.Close waffle maker.Bake until golden,about 2 minutes.Yield:4 waffles.

Meat Sauce: Prepare mix according to package directions.Place ¼ cup sauce on each waffle.Add toppings.

Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,¼ cup lettuce and 2 tbsp. tomato.Garnish with 1 tbsp. sour cream and olives. Serve immediately.

TOSTADAS

Servings: 2 servings

Ingredients:

1 teaspoon Olive oil
¼ cub Chopped onion
1 Garlic clove, minced
½ teaspoon Seeded and minced jalapenoor poblano pepper
4 ounce Cooked ground beef, crumbled
2 ounce Drained canned red kidneybeans, mashed
½ cub Canned Italian tomatoes,drained, seeded, and
Chopped (reserve liquid)
¼ cub Canned beef broth
¾ teaspoon Chili powder
¼ teaspoon Each ground cumin andoregano leaves
⅛ teaspoon Salt
2 Tostada shells (6-inchdiameter)
1 ounce Cheddar cheese, shredded
½ cub Shredded lettuce
¼ cub Chopped fresh tomato
¼ cub Sour cream

Preparation:

Garnish: cilantro sprigs

Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.

Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

TOSTADAS DE POLLO Y FRIJOLES

Servings: 2 servings

Ingredients:

2 Tortillas
2 cub Cooked, mashed black beans
(or refried beans)
2 cub Chicken, shredded
1 Tomato, wedged
1 cub String beans, cook & cool
1 Head lettuce, shredded
1 Green bell pepper, sliced
2 Green onions, diced
1 can Plain green olives, chopped
1 cub Cheddar cheese, grated
2 tablespoon Hot sauce

Preparation:

Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken.
Sprinkle hot sauce on top.

TRADITIONAL CALABACITAS CON LECHE

Servings: 4 servings

Ingredients:

4 each Medium summer squash, sliced
¼ cub Butter or maragarine
1 each 15 oz can corn, drained
½ cub Onion, thinly sliced
½ teaspoon Salt
1 each Dash pepper
1 each 4 oz can chopped green chili
1 cub Milk
½ cub Grated cheddar cheese

Preparation:

Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted.

TRIPLE CHEESE - POPPYSEED NOODLES

Servings: 5 servings

Ingredients:

8 ounce Wide Egg Noodles
½ cub Ricotta cheese (part skim)
½ cub Plain Yogurt
½ cub Cottage cheese
2 ounce Jar chopped Pimiento
1 Clove garlic, finely minced
1 tablespoon Poppyseed
½ teaspoon Hot Pepper sauce
½ teaspoon Black pepper
½ cub Grated Cheddar cheese (2 oz)
1 dash Paprika

Preparation:

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional.
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika.
When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat.
Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish.
4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables
~ serve over a bed of steamed spinach
~ bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the
crispy edges are delicious!

TUCSON JAILHOUSE CHILI

Servings: 6 servings

Ingredients:

1 Onion
6 Cloves garlic, peeled
2 pound Ground beef
1 can Diced green chilies (4 oz)
1 can Jalapeno peppers (4 oz)
1 can Diced tomatoes (12 oz)
1 can Tomato paste (6 oz)
6 tablespoon Chili powder (or more)
3 teaspoon Ground cumin
1 tablespoon Vinegar
2 tablespoon Brown sugar
1 tablespoon Salad oil
1 pound Pinto or kidney beans,cooked and drained
Salt
Pepper
Grated sharp Cheddar cheese(garnish)
Sliced green onions(garnish)

Preparation:

Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 ½ to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips.

Makes 6 servings.

[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. (and taste tested by Bud Cloyd)

TUNA AND RICE CREOLE

Servings: 6 servings

Ingredients:

2 tablespoon Butter or bacon fat
¾ cub Rice
½ cub Chopped green pepper
½ cub Chopped onion
1 Garlic clove
1 can VEG-ALL Mixed Vegetables(16 oz)
1 can Stewed tomatoes (16 oz)
1 can Chicken broth (12 oz)
1 can Tuna, flaked (12.5 oz)
½ cub Shredded cheddar cheese

Preparation:

1. Heat fat in skillet. Add rice, green pepper, onion and garlic; cook 5 minutes.

2. Drain VEG-ALL.

3. Combine rice with stewed tomatoes and chicken broth. Bring to boil, cover and simmer until rice is cooked, about 25 minutes.

4. Stir in tuna and vegetables; sprinkle cheese over top. Heatt until cheese is melted.

TUNA BUNS

Servings: 4 servings

Ingredients:

2 each Hardcooked Eggs, Chopped
6 ½ ounce (1 cn) Tuna, Drained
4 ounce Shredded Cheddar Cheese
¼ cub Chopped Green Pepper
2 tablespoon Finely Chopped Onion
½ teaspoon Prepared Mustard
½ cub Mayo or Salad Dressing
8 each Hamburger Buns, Split

Preparation:

Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate.
Microwave uncovered on high (100%) until filling is warm, 1 ½ to 2 mins.

TUNA PASTA BAKE

Servings: 6 servings

Ingredients:

12 ounce Fresh Pasta Spirals
7 ounce Sweetcorn;Canned,Drained
4 ounce Frozen Peas
20 ¾ ounce Condensed Cream of MushroomSoup
2 tablespoon Snipped Fresh Chives
14 ounce Tuna Chunks, Drained, Flaked
8 ounce Tomatoes; cut into sm dice
250 g Puff Pastry
50 g Anchovies; Canned
4 tablespoon Tomato Puree
2 tablespoon Grated Parmesan Cheese
4 ounce Grated Cheddar Cheese

Preparation:

Cook the pasta for 5 minutes in boiling water or until just tender. Drain and place in a large bowl. Mix in the sweetcorn, frozen peas, undiluted soup and 1 Tablespoon of the chives.
Spoon half the pasta mixture into a large oven-proof dish. Spread half the tuna and tomatoes over the top. Cover with the remaining pasta mixture, tuna and tomatoes.
Roll out the pastry on a lightly floured surface to a 10 inch square. Mix together the anchovies and puree and spread over the pastry to within 1 inch.
Dampen the pastry edges, roll up like a swiss roll and cut into 16 rounds using a small sharp knife. Place on a baking sheet amd press down to flatten slightly.
Preheat the oven to 180C/350F/Gas Mark 4.
Scatter the grated cheddar cheese over the pasta mix and bake for 30 minutes.
Increase the oven temperature to 200C/400F/Gas Mark 6 and place the spirals in the oven. Bake with the pasta for 15 minutes until spirals are golden brown and pasta bake is hot and bubbling.
Arrange the spirals around the top of the pasta bake and scatter over the remaining chives. Serve at once.

TUNA-CASSEROLE SUPREME

Servings: 6 servings

Ingredients:

½ cub Onion; Chopped
½ cub Green Pepper; Finely Chopped
1 cub Celery; Chopped
8 tablespoon Butter
1 can Cheddar Cheese Soup
½ cub Milk
8 ounce Mushrooms;Sliced and Drained
1 teaspoon Salt
1 cub Green Olives; Stuffed
6 ½ ounce Tuna; Drained And Flaked
1 cub Corn Flakes; Crushed
½ cub Almonds; Slivered

Preparation:

Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes

TURKEY BROCCOLI CASSEROLE

Servings: 6 servings

Ingredients:

2 10 ounce pkg. frozen broccoli
2 cub Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 ½ oz.
½ cub Skim milk
½ cub Grated cheddar cheese (2 oz)

Preparation:

Preheat oven to 375 F. Cook broccoli according to package directions.
Layer in 12 x 8 inch baking dish. Spread turkey evenly on top.

Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top.

Bake for 30 min. Let stand 5 min.

1/6 recipe - 199 calories, 2 med-fat meat, 2 veg 20.3 gm protein, 9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 mg potassium, 2.3 gm fiber, 47 mg cholesterol.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier Nov 93

TURKEY EMPENADAS

Servings: 4 servings

Ingredients:

1 cub Cooked turkey, cubed
1 1/3 cub Cheddar cheese, grated
1 can (4 oz) grn chilies, drained
1 cub Flour whole wheat
¼ cub Corn meal
½ teaspoon Salt
1/3 cub Butter
¼ cub Water, cold
1 tablespoon Milk
4 teaspoon Corn meal for topping

Preparation:

Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water if necessary.

Divide dough into balls, one ball for each two servings; divide turkey mixture into same number as dough.

Turn one dough ball onto floured board and roll into an 11" square. Place on oiled cookie sheet. Spoon one part of turkey mixture over ½ of pastry, coming to 1 ½" of the edge. Fold other half of pastry over it, and crimp edges to seal them. Repeat this procedure with each ball of dough.

Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at 400 degrees for 25 minutes or until golden brown. Allow to cool slightly; slice into wedges to serve.

TURKEY MEXICAN

Servings: 4 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Barbecued Breast of turkey
1 ounce To 8 oz jar salsa
½ cub Shredded Cheddar cheese
¼ cub Sliced ripe olives
½ cub Sour cream

Preparation:

fresh parsley

Cut turkey into eight ¾" slices. Place turkey in large skillet, overlapping slices. Add salsa. Bring to a boil; turn down heat. Cover.
Simmer 10 minutes. Add cheese and olives. Cover. Heat one minute more until cheese melts. Place turkey on serving platter. Garnish with sour cream and parsley. Makes 4 servings.

TURKEY OR CHICKEN AND BROCCOLI CASSEROLE

Servings: 6 servings
Source: National Cooking Echo 05/21/90 Contributed to the echo by: Debra
Annotation: Heng

Ingredients:

20 ounce Bag cut broccoli (not thechopped kind), cooked 'til
Crisp-tender and drainedwell
2 cub Turkey or chicken, cooked &cut up
1 can Cream of mushroom soup
1 can Cheddar cheese soup
¼ teaspoon Curry powder
¼ teaspoon Poultry seasoning
Grinds black pepper
1 cub Cheddar, shredded

Preparation:

your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc.)

Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally

TURKEY POT PIE

Servings: 6 servings

Ingredients:

5 Potatoes, mashed
1 Egg, slightly beaten
½ cub Mayonnaise
1 tablespoon Lemon juice
3 cub Diced turkey
2 cub Chopped celery
1 cub Cooked peas, drained
1 cub Cheddar cheese, grated

Preparation:

Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through.

TWICE-BAKED POTATOES

Servings: 2 servings

Ingredients:

2 each Med. Baking Potatoes
¼ cub Shredded Cheddar Cheese
1 tablespoon Butter Or Margarine
2 teaspoon Sliced Green Onions
1 Milk
1 Paprika (Optional)

Preparation:

Scrub baking potatoes with a brush. Prick with a fork in several places.
Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two ¼-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired.

TWIN CHEESE DIP

Servings: 3 servings

Ingredients:

¾ pound Sharp cheddar cheese, grated
4 ounce Roquefort cheese, crumbled
1 Clove garlic, pressed
¾ cub COCA-COLA CLASSIC
2 tablespoon Soft margarine
1 tablespoon Onion, grated
1 ½ teaspoon Worcestershire sauce
1 teaspoon Mustard, dry
¼ teaspoon Salt
⅛ teaspoon Tabasco sauce

Preparation:

In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, ½ cup of the Coca-Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca-Cola, then beat on high speed until the mixture is fairly smooth, light and fluffy. Pack into a covered container. Chill. Refrigerate overnight. Keeps very well for a week or more. Makes about 3 cups.

Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991

TWO-BEAN AND CHEDDAR CHEESE PIE

Servings: 8 servings

Ingredients:

¾ cub Flour
1 ½ cub Shredded cheddar cheese
1 ½ teaspoon Baking powder
½ teaspoon Salt
1/3 cub Milk
1 Egg, slightly beaten
16 ounce Can garbanzos, drained
16 ounce Can kidney beans, drained
8 ounce Tomato sauce
½ cub Chopped green bell pepper
¼ cub Chopped onion
2 teaspoon Chili powder
½ teaspoon Dried oregano leaves
¼ teaspoon Garlic powder

Preparation:

Heat oven to 375 degrees. Grease pie plate, 10 x 1 ½ inches. Mix flour, ½ c cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix ½ c of the remaining cheese and the remaining ingredients; spoon into pie plate. Sprinkle with remaining ½ c cheese. Bake about 25 minutes or until edges are puffy and light brown. Let stand 10 minutes before cutting.

TWO-BEAN CHILI

Servings: 10 servings

Ingredients:

1 pound Lean ground beef
½ cub Chopped onion
28 ounce Canned whole tomatoes undrained, cut into pieces
15 ½ ounce Mexican Style Chili Beans (Van Camp's), undrained
15 ounce Van Camp's Red Kidney Beans (New Orleans Style) undrained
15 ounce Tomato sauce
2 teaspoon Chili powder
¼ teaspoon Garlic powder
⅛ teaspoon Ground red pepper
Shredded cheddar cheese (optional)

Preparation:

In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain. Add remaining ingredients except cheese. Simmer 20 to 25 minutes or until flavors are blended. Top with cheese, if desired.

TEN 1 CUP SERVINGS

MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and onion. Microwave at HIGH 4 to 6 minutes or until meat is no longer pink, stirring once; drain. Add remaining ingredients except cheese. Microwave at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15 minutes. Top with cheese, if desired.

NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 20 g
* protein 14 g
* fat 8 g
* calcium 57 mg
* sodium 670 mg
* cholesterol 30 mg
* dietary fiber 6 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

UNICORN'S BROCCOLI & MUSHROOM QUESADILLAS

Servings: 12 servings

Ingredients:

1 Medium onion; chopped
8 ounce Fresh mushrooms; sliced
2 Cloves garlic; minced
Pinch parsley;
Oregano
Basil
2 tablespoon Butter
8 Flour tortillas
2 cub Chopped steamed broccoli
2 cub Grated mild cheddar cheese

Preparation:

Saute the onion; mushrooms, garlic and herbs in the butter over medium heat until lightly browned, about 10 min. Spoon this mixture over 4 tortillas that have been placed on lightly greased cookie sheets.
Top each tortilla with broccoli and cheese and a second tortilla. Bake in a 350 oven until cheese melts, about 10 min. Cut each quesadilla into wedges to serve. Serves 4.

VEGETABLE FINGER SALAD

Servings: 24 servings

Ingredients:

2 package Pillsbury Crescent Rolls
2 package Cream cheese - 8 oz. each
1 cub Mayonnaise
1 package Hidden Valley Ranch Dressing
Mix (original recipe - dry)
½ cub Chopped green pepper
½ cub Chopped carrots
½ cub Chopped broccoli
½ cub Shredded cheddar cheese

Preparation:

Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool.

Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing.
Spread on cooled baked roll mix.

Mix together chopped vegetables and press into cream cheese mixture.

Refrigerate. Cut into small squares. Will keep several days in refrigerator.

Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogert, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious).

The total servings will change depending on how large or small you cut each piece. I only listed 24 because Meal Master requires a number. Please change once you make the recipe and count the pieces. Thanks.

VEGETABLE PIZZA

Servings: 24 appetizers

Ingredients:

1 can Refrigerated crescentdinner rolls (8 oz)
1 package PHILADELPHIA BRAND CreamCheese, softened (8 oz)
½ cub MIRACLE WHIP or MIRACLE WHIPLIGHT Dressing
½ teaspoon Italian seasoning
¾ cub Chopped red pepper
¾ cub Chopped radishes
½ cub Sliced pitted ripe olives
2 tablespoon Sliced green onions
½ cub KRAFT Natural ShreddedSharp Cheddar Cheese (2 oz)

Preparation:

Heat oven to 375'F. Unroll dough into 2 rectangles. Press onto bottom and ¼" up sides of 13x9" baking pan to form crust. Bake 10 minutes; cool. Mix cream cheese, dressing and seasoning until well blended. Spread over crust.
Top with remaining ingredients. Refrigerate. Cut into squares.

PREP TIME: 20 minutes plus refrigerating.

VEGETABLE-NUT LOAF

Servings: 6 servings

Ingredients:

Wheat germ, unsweetened (to coat pan)
1 cub Carrots, chopped
1 cub Celery, chopped
½ cub Onion, chopped
¼ cub Butter or margarine
¼ cub Flour
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Thyme, if desired
1 ½ cub Milk
1 cub Natural Cheddar cheese (shredded)
¾ cub Wheat germ, unsweetened
3 Eggs; slightly beaten

ONION SAUCE:
2 tablespoon Butter or margarine
2 tablespoon Onion, finely chopped
¼ cub Flour
1 ½ cub Water or vegetable brothOR- potato cooking liquid
2 teaspoon Soy sauce
½ teaspoon Salt
Few grains pepper

Preparation:

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook vegetables in fat until onion is tender. Stir in flour, salt, pepper, and thyme (if used). Stir in milk. Cook and stir over moderate heat until thick. Stir in cheese, nuts, and ¾ cup wheat germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and firm. Let stand a few minutes; cut into serving-size pieces. Serve with sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
===================================
Melt fat in small pan over moderate heat. Cook onion until lightly browned. Stir in flour. Remove from heat. Stir in rest of ingredients.
Cook and stir until thickened. Thin with a little water if needed.

Makes 1-½ cups sauce.

LOAF: Calories per serving (2-½ by 4 inches): About 450 with walnuts and 445 with pecans (not including sauce).

SAUCE: Calories per ¼ cup serving: About 55

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

VEGETARIAN CHILI

Servings: 6 servings

Ingredients:

1 medium Onion; thinly sliced
½ Green bell pepper; diced
2 tablespoon Butter or margarine
1 Garlic clove; minced
2 tablespoon Chili powder
28 ounce Canned whole tomatoes crushed
3 cub Cooked/canned kidney beans
Salt, pepper
1 ½ cub Shredded cheddar cheese
3 cub Hot cooked brown rice
½ cub Chopped green onions

Preparation:

Saute onion and green pepper in butter until tender. Stir in garlic, chili powder, tomatoes and beans. Season to taste with salt and pepper. Simmer 10 minutes. Add cheese and cook, stirring, until melted. Spoon into individual mounds of rice. Garnish with green onions.

VEGETARIAN PIE

Servings: 4 servings

Ingredients:

1 pound Potatoes (weighed after peeling)
8 ounce Peeled onions
6 ounce Finely grated Cheddar cheese
Salt and pepper
½ pint Milk
1 teaspoon Marmite
1 ounce Chopped, unsalted nuts
¼ teaspoon Paprika

Preparation:

1. Cut potatoes into very thin sices.

2. Slice onions thinly and separate into rings.

3. Fill a 3- to 3-½ pint greased heatproof dish with alternate layers of potatoes, onion rings and cheese. Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers.

4. Heat milk until hot, add Marmite and stir until dissolved.

5. Pour into dish over vegetables and cheese.

6. Sprinkle with nuts and paprika then cover with lid or aluminium foil.

7. Cook in centre of moderate oven (350 F or Gas No. 4) for 1-½ hours.
Uncover and continue to cook for a further half hour or until potatoes are tender.

8. Serve hot.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

VEGETARIAN TAMALE FILLING

Servings: 1 servings

Ingredients:

2 cub Sharp cheddar cheese
2 cub Shredded swiss or white
Cheddar cheese
2/3 cub Chopped black olives
2/3 cub Chopped pine nuts
2 Onions, chopped
8 cl Garlic
2 tablespoon Dried oregano
2 teaspoon Ground cumin
1 can Whole kernel corn, drained
2 can (4-oz each) green chilies,
Chopped
2 teaspoon Olive oil

Preparation:

Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor.

Combine all ingredients in a large bowl.

VEGIE GARDEN LOAF

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil
½ cub Chopped onion
½ cub Grated zucchini
1 cub Sliced steamed carrots
1 cub Steamed broccoli flowerettes
¾ cub Uncooked oatmeal
1 Slice whole wheat bread,
Crumbled
3 tablespoon Oat bran
3 ounce Shredded cheddar cheese
½ cub Tomato sauce
1 Egg
1 Egg white
¼ teaspoon Each salt, pepper and sage
½ teaspoon Dried thyme
¼ cub Chopped parsley
6 tablespoon Grated Parmesan Cheese

Preparation:

1. Preheat oven to 375 degrees F.

2. In small skillet heat olive oil and saute onion until translucent, about 5 minutes.

3. In large bowl combine zucchini, carrot, broccoli, oatmeal, breadcrumbs, oat bran and cheese.

4. In small bowl beat together tomato sauce, egg and egg white, seasonings and Parmesan.

5. Combine all ingredients and stir thoroughly to mix.

6. Turn mixture into 9x5-inch loaf pan coated with non-stick spray.

7. Bake 30 to 35 minutes, or until firm. Let stand 15 minutes before slicing.

Why the sudden interest in oat bran? Oat bran is the fibrous outer layer of the oat grain, which is generally removed when the grain is processed into oatmeal. Now that we know the importance of fiber in a well balanced diet, it is a good practice to put some of that oat bran back into our food.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 198 Calories

Source: Richard Simmons Deal-A-Meal Golden Edition Cookbook

Enjoy!

VENSION CASSEROLE

Servings: 4 servings

Ingredients:

1 pound Ground venison or beef
1 small Onion
1 can Cheddar cheese soup
1 can Cream of celery soup
Frozen french fries
Pepper

Preparation:

1. Dice onion and mix with ground meat and pepper to taste (use *lots*).
2. Press into the bottom of a 9x9" pan.
3. Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat.
4. Cover entire surface generously with frozen french fries.
5. Bake at 350 for 40 minutes or until done - fries should be golden and crispy.

VIDALIA ONION CHICKEN CASSEROLE*

Servings: 6 servings

Ingredients:

10 ounce Broccoli;frozen
1/3 cub Vidalia onions;chopped
½ cub Mushrooms;sliced
2 teaspoon Oil
1 cub Cheddar cheese;grated
2 large Eggs;slightly beaten
½ cub Mayonnaise
1 cub Water
1 cub Rice;cooked
6 Ch.breasts;boned & skinned
3 teaspoon Oil
Paprika

Preparation:

Cook broccoli according to directions. Drain and set aside. Saute onions and mushrooms in 2 T. of oil until limp. Drain and combine with broccoli.
Set
aside. Combine cheese, eggs, mayonnaise, water and rice. Set aside. Brown chicken breasts in 3 T. of oil. To Assemble: Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan. Place chicken breasts on top and sprinkle with paprika. Bake uncovered in a 350 oven for 45 minutes.
NOTE- You may cut fat and cholesterol from this recipe with the following substitutions: light skim milk cheese for cheddar, 4 oz. of egg substitute for the 2 eggs, light mayonnaise for reg. mayonnaise and non-fat cooking spray for browning chicken.

WELSH RABBIT

Servings: 4 servings

Ingredients:

¼ cub Butter or margarine
¼ cub All-purpose flour
½ teaspoon Salt
¼ teaspoon Ground pepper
¼ teaspoon Dry mustard
¼ teaspoon Worcesershire sauce
1 cub Milk
½ cub Medium white wine
2 cub Shredded Cheddar cheese
4 Slices toast

Preparation:

Melt butter in 2-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Gradually stir wine into sauce mixture; stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast. Sprinkle with paprika if desired.

WELSH RAREBIT

Servings: 4 servings

Ingredients:

6 cub Grated sharp cheddar cheese
6 fluid ounce Beer; at room temperature
2 Egg yolks; beaten
⅛ teaspoon Cayenne
1 teaspoon Dijon mustard
¾ cub Walnuts
2 Apples
16 Broccoli spears
8 slice Bread

Preparation:

Heat the grated cheese in the top of a double boiler. Mix the warm beer with the beaten egg yolks. When the cheese has melted, slowly stir in the egg-beer mixture. Add the cayenne and mustard. Stir until smooth.

Chop and toast the walnuts. Slice the apples thinly. Steam the broccoli spears until tender but still bright. Toast the bread.

For each serving of rarebit, start with two slices of toast. The general idea is to cover the toast with broccoli and apples, pour cheese sauce over them, and top with walnuts. However, I like to put apple slices between two slices of toast, top with broccoli spears, cover with cheese, and garnish with nuts.

Source: Sundays at Moosewood Restaurant, by the Moosewood Collective Typed for you by Karen Mintzias

WELSH RAREBIT III

Servings: 6 servings

Ingredients:

3 Eggs, at room temperature
12 ounce Bottle beer or ale
3 cub Cheddar cheese, cubed
(approximately 1 pound)
3 tablespoon Butter or margarine
1 ½ teaspoon Dry mustard
1 ½ teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce
12 Toast triangles (made from
6 slice Of bread)
6 slice Of ham cut into trianglesthe size of bread triangles

Preparation:

1. In a deep, 1 ½-quart, heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham.
2. Heat, uncovered, in Microwave Oven 6 to 7 minutes or until cheese has melted and mixture has thickened. Stir mixture about once every minute.
3. Beat mixture with rotary beater or electric mixer until very smooth.
4. Spoon rarebit over 2 toast triangles that have been topped with ham triangles.

WELSH RAREBIT WITH HAM AND WATERCRESS

Servings: 6 servings

Ingredients:

RAREBIT (SAUCE:
2 Eggs, at room temperature
6 ounce Bottled beer or ale
¾ pound Cheddar cheese, coarse shred
1 ½ tablespoon Butter or margarine
¾ teaspoon Dry mustard
¾ teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce

BASE:
2 slice Homebaked Bread, toasted
4 slice Black Forest Ham

VEGETABLE FILLING:
1 ½ cub Watercress, fresh
¼ cub Green Pepper, julienne

GARNISH:
Tomato slices, thin

Preparation:

1. Beat eggs until well blended.
2. Stir remaining sauce ingredients, together with the eggs, in a double-boiler. The type of beer used is a personal preference. A variety beer such as an imported German, British, etc beer is recommended so as to make the recipe less ordinary. A Pilsener or Lager may add more foam to the mixture and make the rarebit lighter in texture.
3. Bring a double-boiler to the boil then reduce heat to medium to heat mixture. Leave mixture uncovered and stir mixture thoroughly about once every minute.
4. When the desired consistency is achieved, Beat mixture with rotary beater or electric mixer until very smooth. Leave in double-boiler to maintain temperature.
5. Toast bread slices. Home-made bread, sliced slightly thicker than commercial bread, is preferrable. Variety home-made breads would vary texture and flavour.
6. Drape 1 to 2 slices of Black Forest Ham (or alternative delicatessen meat slices) over toasted bread. Place on dinner plate and set in warming oven approx 10 min. prior to serving.
7. Steam watercress with julienne green peppers until heated through.
These vegetables should be as close to uncooked as possible, although heated. Microwave may be utilized (approx 2 min at high). Wild watercress would enhance flavour.
8. Mound a portion of watercress and green pepper in the middle of the ham slices on the serving plates. Ladle a generous amount of the rarebit over the vegetables, ham and toast - allowing it to flow to cover the plate bottom. Accent plate by dropping thinly sliced uncooked tomato on the top of each mound.

WHOLE WHEAT PIZZA

Servings: 8 servings

Ingredients:

1 cub Warm Water (110 to 115degrees)
1 package (or 1 tablespoon) Active DryYeast -or-
1 Ck Yeast
1 tablespoon Honey
1 cub Whole Wheat Flour
½ teaspoon Salt
1 tablespoon Vegetable Oil
4 ounce Cheddar Cheese, grated
½ teaspoon Black Pepper, ground
½ teaspoon Caraway Seeds
¼ teaspoon Garlic Powder
1 ¼ To 1-½ c Whole Wheat Flour
½ cub Tomato Sauce -or- PizzaSauce
½ To 1 tb Dried Oregano
1 cub Raw Broccoli Pieces
1 cub Raw Mushroom Slices
8 ounce Part Skim Mozzarella Cheese,shredded

Preparation:

Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-¼ to 1-½ ups whole wheat flour. Mix well and let the dough rest for 5 minutes.

Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree oven for 15 to 20 minutes.

Serves 8

One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium: 378 Cholesterol: 31

Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1 Vegetable Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

WINE & CHEESE BREAD

Servings: 1 servings

Ingredients:

¾ cub Wine,White Table Wine
½ cub Cheddar Cheese,Shredded
1 ½ tablespoon Applesauce
½ teaspoon Salt
¾ teaspoon Sugar
2 ¼ cub Bread Flour
1 ½ teaspoon Yeast

Preparation:

D. German IV - Page 30

WISCONSIN CHEESE SOUP

Servings: 1 servings

Ingredients:

5 tablespoon Butter or margarine
2 medium Carrots, finely chopped
2 Celery ribs, finely chopped
1 medium Onion, finely chopped
½ Green pepper, seeded and chopped
5 Mushrooms, chopped
½ cub Cooked ham, finely chopped optional
½ cub Flour
2 tablespoon Cornstarch
1 quart Chicken broth
1 quart Milk
½ teaspoon Paprika
¼ teaspoon Cayenne (up to ½ t.)
½ teaspoon Dry mustard
1 pound Sharp cheddar cheese, grate
Salt
Freshly ground black pepper

Preparation:

In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot. Makes about 2 ½ quarts soup.

YA GOTTA EMPANADA

Servings: 4 servings

Ingredients:

1 package Spanish rice mix (4.4 to 6.8 oz.) prepared according to package directions
1 can Chunk breast of chicken (6-¾ oz) drained, flaked
4 ounce Cheddar cheese, shredded
½ cub Sliced green onions
¼ cub Chopped ripe olives
1 package Refrigerated pie crust (15 oz.)

Preparation:

Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown.
Cut each empanada in half.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

YELLOW SQUASH CASSEROLE

Servings: 4 servings

Ingredients:

3 tablespoon Margarine
4 Yellow summer squash; sliced
1 Onion; medium, chopped
4 ounce Green chilies; (1 can); chop
10 Saltine crackers; crushed
Salt & pepper to taste
1 ½ cub Cheddar cheese; shredded

Preparation:

In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 ½ qt. casserole. Top with cheese. Bake at 350 degrees for 15-20 minutes.

YOGURT CHEDDAR SCONES

Servings: 15 scones

Ingredients:

1 ¾ cub All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
¾ teaspoon Salt
¼ cub Butter; cold
¾ cub Cheddar cheese; shred
1 cub 1% plain yogurt

Preparation:

in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese.
Add yogurt all at once; stir with fork to make soft, slightly sticky dough.
On lightly floured surface, knead dough gently 6 times or until smooth.
Gently pat out dough to 1-inch thick round. Using 2-inch round cutter, cut out rounds. Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden. Transfer to racks and let cool.

ZUCCHINI AND CHILE CORN BAKE

Servings: 8 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Zucchini; grated
½ cub Chopped onion
3 Eggs
3 cub Cooked rice
7 ounce Whole kernel corn (canned) drained
8 ounce Chopped green chilies
2 cub Cheddar cheese, grated
4 ounce Crumbled queso fresco*
1 teaspoon Salt
Vegetable cooking spray

Preparation:

Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

ZUCCHINI PUFFS

Servings: 6 servings

Ingredients:

BARB DAY:
2 cub Flour
1 teaspoon Baking powder
1 Egg
2 tablespoon Olive oil
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Cheddar cheese; grated
3 medium Zucchini; grated, drained in a colander
2 Garlic cloves; crushed
2 tablespoon Onion; finely chopped
1 tablespoon Parsley; mincedOil for fryingSalt to taste

Preparation:

Sift together the flour and baking powder. Set aside. In a large bowl, combine the egg, olive oil, ½ cup of the milk, salt and pepper. Beat to a smooth paste and gradually add sifted flour mixture (consistency will be very stiff). Add grated cheese and remaining milk to make a smooth but stiff batter. Blend in grated zucchini, garlic, onion, and parsley. Heat the cooking oil to the deep-fry stage and drop in the batter by spoonfuls. Fry until golden. Remove with a slotted spoon and drain on paper towels. Keep warm until all are cooked. Lightly salt to taste and serve immediately.