Stuffed Dried Fruits
1 small package cream cheese at room temperature
½ cup ricotta cheese
1 tsp. vanilla extract
12 apricots or figs, cherries or dates, slit to form a pocket
2 tbs. minced pistachio nuts, or other nuts
1. Blend the cheeses together in a food processor or blender until smooth.
2. Cover and chill for one hour.
3. Fill each piece of fruit with the filling and sprinkle the top with nuts.
Serves 4
HEARTY MANICOTTI
(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped basil
salt
1 8 oz. package manicotti shells 4 cups ricotta cheese 1 8 oz. package mozzarella cheese Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon half of meat sauce into 13″ x 9″ baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.
REUBEN DIP
* 1 small can sauerkraut
* 1 (8 oz.) cream cheese
* 1 (6 oz.) shredded Swiss cheese
* 6 ounces diced corned beef
* 2 tbsp. Thousand Island Dressing
Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients. Serve warm with crackers or cocktail rye bread.
Shirlie’s Cheese Ball
1 pound cheese spread
1 pound cheddar cheese
8 ounces cream cheese
4 cloves garlic — minced
1/2 cup chopped pecans — or walnuts
minced nuts
paprika
Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in minced nuts, sprinkle with Paprika.
All At Once Spaghetti
1 tablespoon cooking oil
1 large onion,chopped
1/2 lb ground beef
1 1/2 teaspoon salt
1 pepper to taste
2 can hunt’s tomato sauce
1 1/2 cup water
1/4 lb uncooked spaghetti
1 (1/2 - 8 oz. pkg.)
1 grated cheese
Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.
Alfredo’s Noodles
1 lb fettuccine
1 1/2 cup sliced mushrooms
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup light cream
1/4 cup grated mozarella
1/4 cup fresh grated romano
Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently. Serves 4.
A 20-Minute Chicken Parmesan
4 Boneless and skinless; chicken breast halve
1 Egg; slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings.
Broiled Eggplant Parmigiana
1 teaspoon olive oil
1 bay leaf
1 1/2 cup minced onions
1/4 teaspoon salt
20 milliliter garlic minced
1 (3/4 lb.) unpeeled eggplant
3 md unpeeled tomatoes (about cut into 12 (1/2 in.)
1 1/2 lb. ) quartered slices
1/2 teaspoon oregano
1 egg white slightly beaten
1/2 cup dry breadcrumbs
1/2 cup grated parmesan
1/8 teaspoon pepper
Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.)
Boboli Crust
2 1/2 cup bread flour
2 sm cloves garlic — thinly sliced
1/2 teaspoon salt
2 tablespoon rosemary*
3/4 teaspoon active dry yeast
3 tablespoon Bertolli light olive oil
1 cup warm water
Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smile at it (YOU DID IT!) Remember, when you top it the crust is already 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly.
Sonora Chicken
4 cups chicken, cooked and chopped
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 (4 oz.) can chili salsa
1/2 cup milk
1 small onion, chopped finely
12 corn tortillas
1 cup cheddar cheese, grated
1 cup jack cheese, grated
Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces. In a 13×9x2-inch baking dish layer half the chicken, half the sauce, and half the cheeses. Repeat. Bake 45 minutes at 350 degrees. You can also make this 24 hours in advance before baking for even better flavor.
Jackie’s Spinach Quiche
4 eggs
2 ounces shredded Cheddar
2 packages frozen spinach — (10 oz.)
defrost and drain 4 teaspoons bacon bits
1 cup chopped onion
1 clove chopped garlic
1 package ready to bake biscuits — (4 oz.)
4 teaspoons margarine
1 cup skim evaporated milk
Preheat oven to 375 degrees. Spray 9″ inch pie pan with Pam. Saute’ onion and g arlic in margarine until translucent. Set aside. In blender or processor, combi ne eggs, cheeses, bacon bits. Add onion mixture, along with milk and seasonings until well blended. Add spinach and blend again. Roll biscuit dough between 2 layers of wax paper. Place in pie pan forming it with the sides. Pour quiche ba tter into crust. Bake at 375 degrees for 40 to 45 minutes. Equals: 2 1/2 protei n, 1 bread, 2 1/4 vegetables, 1 fat, 1/2 milk, 10 cal. Serves 4