Spam Swiss Pie
1 9-inch deep dish pie shell
6 eggs
1 cup whipping cream
1/8 teaspoon pepper
1 12-oz can Spam luncheon meat — cubed
1/4 cup chopped onion
2 cups shredded swiss cheese — divided
Heat oven to 425F. Bake pie shell 6-8 minutes. Reduce oven temperature to 350F.
In bowl, beat together eggs, whipping cream, and pepper. Stir in SPAM and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg.
Bake 45-55 minutes or until eggs are set.
Per Serving (excluding unknown items): 625 Calories; 49g Fat (70.6% calories from fat); 29g Protein; 17g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.
Cheese Chili Bites
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon hot chili powder
1 lg pinch cayenne pepper
1/4 cup butter or margarine
1/2 cup cheddar cheese — finely grate
1 egg — beaten
1 tablespoon water — cold
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Preheat oven to 400:. 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 12×6″ rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush 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.
Chicken Alfredo
• 2 boneless, skinless chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated parmesan or romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce.
Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.
Macaroni & Cheese
2 cups macaroni, uncooked
2 cups milk
2 cups cheddar cheese, grated
1 egg
Preheat oven to 350 degrees. Cook and drain macaroni. Stir egg and milk together. Layer macaroni and cheese in a greased casserole dish and pour the milk and egg mixture evenly over the top. Bake, covered, for 40 minutes.
Athenian Chicken Rolls
8 skinless boneless chicken breast halves
1/2 cup milk
1 1/2 cups seasoned bread crumbs
1/8 cup olive oil
2 cloves garlic — peeled and crushed
3 tablespoons peanut oil
2 tablespoons butter
3/4 pound spinach — chopped
3/4 cup sliced mushrooms
1/2 teaspoon salt — divided
1 tablespoon flour
1/4 teaspoon pepper — divided
1 cup chicken broth
1/2 pound feta cheese — crumbled and
divided into 8 parts 3/4 cup dry white wine
1/2 lemon — juiced
1 tablespoon capers
3 eggs — beaten
1. Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In large frypan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
3. Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
4. In medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
5. In same frypan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350=B0 oven about 30 minutes or until fork can be inserted with ease.
6. To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice, and capers. Cook about 4 minutes or until thickened.
7. Place chicken rolls on serving dish and pour sauce over rolls.
Applebee’s Oriental Chicken Salad
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with anelectric mixer. Put dressing in refrigerator to chill while you prepare the salad
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chickenfirst into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.
Crunchy French Toast
1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread
Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.
40-Second Omelet
2 eggs
2 tablespoons water
1 tablespoon butter — or 1 teaspoon oil
Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.