Famous Recipes - A few for you
2007-01-01 15:28:39 GMT
Spinach Cheese Bake
3 large eggs
100g plain yogurt
1/4 cup whole wheat flour
1/2 tsp. nutmeg
100g feta cheese
2 tomatoes sliced
3/4 cup parmesan cheese
In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until
smooth. Drain spinach well, squeezing out any surplus moisture.
Microwave spinach for two minutes if using fresh spinach, add to egg
mixture with feta cheese and mix well. Pour into a 9 inch pie plate,
arrange sliced tomatoes on top, sprinkle with parmesan cheese.
Bake at 350F for at least 50- minutes or until a knife inserted in the
middle of the pie comes out clean. Cut in wedges and serve with
toast for breakfast or as a side dish to a main meal. Serves six to
ten. Can be microwaved easily to re-heat.
The recipe for these wonderful cookies was submitted to the Pen
Pal Forum by lifetime subscriber Nancy Berlo on October 15, 1999,
and this is how she introduced it:
These taste like they are made with liquor. The Tablespoon of
vanilla is not a typo. Store in sealed container. They get better
the next day.
Chocolate-Covered Cherry Cookies
1/2 c Butter,
3/4 c Confectioners'
1 oz Unsweetened chocolate,
1 1/2 c
20-30 Maraschino cherries, well-drained and blotted dry
1 c Confectioners' Sugar
1/4 c Cream (or milk)
1 t Vanilla
1 oz Unsweetened chocolate, melted
Optional: Half or chopped nuts or Coconut
Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If
mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon
of dough around a well-drained cherry. Place 1 inch apart on
ungreased baking sheet. Bake 12-15 minutes at 350F. Cook
completely. Mix all icing ingredients together. Dip the tops of the
cookies in the chocolate mixture. Garnish with half or chopped
nuts or coconut as desired while the icing is still wet.
Chocolate Rum Mousse
Note: This recipe contains uncooked egg whites. If salmonella
contamination is a concern in your area, please use pasteurized
eggs or skip this recipe entirely.
1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten
Combine the sugar and rum in a small saucepan and warm over
very low heat, stirring until the sugar is dissolved. Set aside. Melt
the chocolate in a saucepan set over hot water. Stir in the rum
mixture and 2 tablespoons (30 ml) heavy cream until smooth.
Beat the remaining cream until light and fluffy and fold into the
chocolate mixture. Fold in the beaten egg whites and spoon into
individual serving bowls or wine glasses. Chill at least 2 hours
before serving. Serves 8 to 12.
Coriander and nutmeg give this dessert an exotic flair. Be sure
to choose melons that smell sweet and "melony."
8 cups (2 L) melon balls (your choice of varieties)*
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander
Combine all the ingredients and chill at least 30 minutes.
Serves 4 to 6.
*If you don't have a melon baller then just cut the peeled melon
into bite-size pieces.
Katie's Brandy Slush
1 quart or more of cranberry juice
18 oz. of frozen lemonade
2 cups of brandy
A few days before you want to serve this, stir above ingredients
together in a plastic or metal container. Place in the freezer and
stir a couple times each day to help it freeze more evenly. Because
of the alcohol content, it will never freeze completely. Place an
ice cream scoop or 2 - 3 Tbs. of slush mix in a martini glass
and add 7-Up, Sprite, or Ginger Ale to fill the glass. Give a toast
to your friends and enjoy.
Sweet Potato and Watercress Salad with Mustard Dressing.
800g orange sweet potato (about 2 large) peeled
and cut into 3 cm pieces
1 tablespoon extra virgin olive oil
200g (4 cups) watercress sprigs (can use snow
pea shoots - trimmed, they make a good substitute)
70 g about half a cup whole almond kernels halves
lengthways and lightly toasted. Why not use the toasted
1 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
2 teaspoons whole grain mustard
1/2 cup extra virgin olive oil
Place sweet potato on oven tray, drizzle with olive oil (you can
use a good olive oil spray for this if you wish and season to
taste with sea salt and freshly ground black pepper, then bake
at 200C for 25 minutes or until golden and tender. cool.
Meanwhile, for mustard dressing, combine vinegar and mustards
in a small bowl, then, whisking continuously, add olive in a thin
steady stream until dressing is thick and emulsified. Season
to taste. This makes about half a cup of mustard dressing.
Combine sweet potato, watercress in a pretty bowl, add mustard
dressing and toss gently to combine, scatter over toasted almonds.
Mix together in a saucepan:
1/2 c. sugar
4 T. flour
1/2 t. salt
Gradually stir in:
1 1/2 c.milk
Cook over low heat, stirring constantly until it boils. Boil 1
minute. Remove from heat. Stir in one envelope of gelatin that
has been softened in 1/4 c. cold water. Refrigerate. When
mixture is partially set, beat with mixer until smooth.
3/4 t. vanilla
1/4 t. almond extract
1/2 c. heavy cream (whipped until stiff)
Beat together until stiff and glossy:
3 egg whites
1/4 t. cream of tartar
1/2 c. sugar
Fold into first mixture.
Fold in gently:
1 c. coconut
Pour into baked 9" pie shell and sprinkle coconut over top, let
stand 2 hours or overnight.
Savory Vegetable Cheesecake from the Enchanted Broccoli
3 cups (packed) coarsely grated zucchini (3 or 4 small zukes)
pinch of salt
2 tablespoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 cup grated carrot
2 tablespoons unbleached all-purpose flour
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 medium cloves garlic, minced
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
3 cups (1 1/2 pounds) ricotta cheese
1 cup (packed) grated mozzarella cheese
1/2 cup grated parmesan
3 large eggs, beaten
Black pepper to taste
2 medium-sized tomatoes, sliced into rounds, then in
half to make "Ds"
3 to 4 tablespoons dry bread crumbs (seasoned or not)
Place the grated zucchini in a colander over a sink. Salt lightly
and let stand 15 minutes. Squeeze out all excess moisture.
Preheat oven to 375F. Use a little of the olive oil to oil the bottom
of a 9-inch springform pan. Heat the rest of the olive oil in a large,
deep skillet. Add onion and 1/2 teaspoon salt. Saute over medium
heat about 5 minutes. Add zucchini, carrot, flour & dried herbs.
Cook, stirring, over low heat about 2 -3 more minutes. Remove
from heat. Stir in garlic, parsley & lemon juice. Place cheeses
& eggs in a large bowl.. Beat vigorously for 1-2 minutes. Add
vegetable mixture. Mix well. Season to taste with black pepper
and more salt, if necessary. Transfer to prepared pan. Arrange
tomato slices on top in a lovely pattern.Sprinkle with bread crumbs.
Bake in the center of the oven 50 minutes. Cool at least 20 minutes
before removing the sides of the pan. Serve at any temperature.
This is delicious for any meal, including breakfast!
Prep time: 30 minutes to assemble, 50 minutes to bake, plus
time to cool. Yield: 6 main course servings, 12-18 appetizer
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