Recipes

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.

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.

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

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

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

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.

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.

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.

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.

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

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.

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

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.

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

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!

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.

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

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.

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

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

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.

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

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.

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

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.

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)

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

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.

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.

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

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.

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.

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

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.

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

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.

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

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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.

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)

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

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

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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

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.

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

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

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.

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.

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

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.

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.

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

Preparation:

Follow the directions in your B/M cookbook.

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.

Preparation:

Add ingredients according to your machine's directions.

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

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.

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.

Preparation:

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

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.

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.

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.

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.

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.

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.

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.

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!!!!

Preparation:

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

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.

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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

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.

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.

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>

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

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

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.

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.

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.

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.

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.

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.

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

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.

Preparation:

Combine all ingredients.¶

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

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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

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.

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.

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.

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

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

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

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.

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

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.

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.

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.

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.

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

Preparation:

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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!

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.

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.

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.

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).

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.

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

Preparation:

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

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.

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.

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.

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.

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

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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.

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

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.

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.

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.¶

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.

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.

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

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.

Preparation:

Mix all together, and serve chilled.

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.

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

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.

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.

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.

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.

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).

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.

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

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

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

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

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.

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.

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.

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.

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

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.

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.

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>

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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

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.

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

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.

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.

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.

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.

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.

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...

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.

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.

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

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

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

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.

Preparation:

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

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.

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.

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

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

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.

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.

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.

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.

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

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.

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)

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

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.

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.

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

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

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.

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

Preparation:

Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK

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

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.

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

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.

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

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.

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.

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.

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

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.

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.

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!!!

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.

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.

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.

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.

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.

Preparation:

Mix eggs slightly. Combine with bacon, cheese,sour cream, and chives and cook the same as french omelet.

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.

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.