Microwave Bread Pudding
Mango Habanero Chicken
Hearty Chicken Stew
Green Chili Casserole
French Onion Quiche
Dressed Up Spanish Rice
Paula's New Year's Soup
Ramen Slaw
Babaganoosh (Daleen Maxwell)
Preheat oven to 400.
Ingredients:
Cool and halve eggplant; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse to combine. Taste and add extra garlic or lemon juice as desired.
Spoon in to bowl, cover and chill before serving. Great with pita chips, pita bread, rice crackers, even veggies.
Put the eggplant on a baking sheet lined with foil, prick with a knife in several placed, and roast 45 - 60 minutes until soft and shriveled.
French Onion Quiche (Trudy Hess)
7/8 c unsalted butter (2 sticks, less 1 Tbsp.)
2 lb 10 oz. onions, thinly sliced (half of a 5-lb bag)
4 eggs
2/3 c heavy cream (measure generously)
1 3/4 c grated Gruyere cheese
pre-baked pastry shell (see below)
1 3/4 coarsely grated Parmesan cheese
salt and pepper
Melt the butter in a large heavy-bottom skillet over medium heat. Add the onions and cook, stirring frequently to avoid burning, for 30 minutes, or until well-browned and caramelized. Remove the onions from the skillet and set aside to cool.
Preheat the oven to 375; Beat the eggs in a large bowl, stire in the cream, season with salt and pepper. Add the Gruyere and mix well. Stir in the cooked onions.
Pour the egg and onion mixture into the baked pastry shell and sprinkle with the Parmesan cheese. Put on a baking sheet. Bake in the preheated oven for 15-20 minutes, until the filling has set and begun to brown.
Remove from the oven and let the tart rest for at least 10 minutes. The tart can be served hot or left to cool to room temperature.
Whole-Wheat Pastry Crust
This recipe makes enough for two single-crust pies, or one double-crust pie, or one 9x13 pan for the quiche above. This dough is simply pressed into the pan; it does not lend itself well to rolling out, as it breaks too easily. It can be made up to three days ahead, and refrigerated.
1 c whole-wheat pastry flour
1/2 c unbleached white flour
1/2 c wheat germ (or use 1 cup unbleached white flour in all)
1/2 tsp salt, preferably sea salt
1/4 lb. (1 stick) plus 2 tablespoons cold butter
3-4 tablespoons ice water
Place the flours, wheat germ, and salt in the container of your food processor, fitted with the sgteel blade. Flick on 4 times to combine the ingredients. Cut the butter into tablsepoon-sized pats and add to flour. Pulse on and off 10 times. With the machine still running, dd the water a tablespoon at a time. As soon as the dough comes together on the blade of the machine, stop the machine and remove the dough. Shape the dough into an oblong piece (keep handling to a minimum) and place down the center of the pan. Working with your hands from the center in an outward direction, press out the dough to the shape of the pan, going up the sides. Using the heel of your hand works best.
At this point the crust may be refrigerated. When ready to use, preheat the oven to 350; pierce bottom of crust with a fork and bake in preheated oven 7 minutes. Cool before filling with onion quiche mixture.
Microwave Bread Pudding (Kay Fuselier)
4 cups bread cubes (cinnamon raison bread is good) - Dry out the bread cubes overnight. Spread evenly in an 8 inch or larger round dish with the brown sugar, salt, and raisins.
½ cup of brown sugar, packed
¼ teaspoon salt
½ cup raisins -(I use golden raisins. But chopped peaches or berries, canned or fresh or frozen may be substituted.)
2 cups milk (I use skim milk)- Measure milk into 1 quart measuring cup
¼ cup butter - Add butter to milk. Microwave at HIGH 4 minutes until butter is melted
2 eggs beaten - Stir eggs in and pour over bread cubes in dish and mix well.
Microwave at Medium 9 to 12 minutes, rotating dish or stirring every 3 minutes. Pudding should stay moist and not dried out.
Hard Sauce
1 cup powdered sugar
¼ cup butter, softened
½ teaspoon vanilla
¼ teaspoon almond flavoring
Just enough milk to blend icing
Mix all ingredients and spoon over warm pudding. (Rum or bourbon may be substituted for vanilla and almond flavoring.)
Mango Habanero Chicken (Mary Overton)
Saute 1-1/4 lb cubed chicken tenders with 1 Tbsp. minced garlic in skillet with Pam or Olive oil.
Add 1/2 cup pineapple tidbits, 1 jar mango habanero sauce (e.g. Fleischer Weissman from Tom Thumb), and 1 pkg
frozen snap peas.
Heat on "simmer" for 20-30 minutes
Serve over jasmine rice.
Hearty Chicken Stew (Anne Norvell)
Ingredients:
Wash chicken, dry, salt and pepper it, brown in hot oil. Remove from pan.
Add onion, green pepper to pan, crush garlic and add together with mace.
Simmer over low heat till tender but not browned.
Add tomatos, raisins, carrots, more salt and pepper if needed, 1 cup stock.
Cook 15 minutes; add chicken and simmer till chicken and carrots are done. Add more stock if necessary.
Garnish with c hopped scallions, crumbled bacon, croutons, sliced black olives, chopped parsley
Green Chili Casserole (Cyndi Sweet)
Preheat oven to 300.
Ingredients:
Pour half of the mixtures into a 9x12 pan sprayed with Pam
Beat eggs whites to stiff peaks
Add salt, pepper, and flour to the egg yolks. Mix to smooth. Add some of the whippped egg whites to the yolk mix,
then fold into the beaten whites.
Place a layer of cheese slices
Layer to chilis
Place another layer of cheese slices
Cover with remaining egg white mixture.
Bake at 300o for approximately one hour.
EASY Saucy Meat Loaf (Anne Norvell)
1 medium onion, sliced
Place all but 3 or 4 onion rings in the bottom of an 8 x 8 inch baking pan.
1 ½ pounds ground beef
½ teaspoon salt
½ teaspoon basil, chopped or dried and crumbled
½ teaspoon oregano, chopped or dried and crumbled
1 can condensed tomato soup
Cover onions with beef, breaking up with a fork.
Add spices and the rest of the onion rings, cover with tomato soup.
Bake at 375 for 45 minutes.
Dressed Up Spanish Rice (Beverly Cohn)
To one box of Spanish rice, add seasonings (to taste) and 1/2 to 1 cup catsup and 3 Tbsp Wishbone Italian Salad Dressing
Saute one onion with garlic salt; mix into rice.
On top, arrange 6 whole olives, sliced avocado, and sprinkle with lots of feta cheese.
New Year's Soup (Paula Rose)
Sauté 1 chopped onion.
Add
Heat thoroughly on medium; leave on low for an additional 30 minutes
Ramen Slaw (Tanis Weiss)
Sauté 1 chopped onion. Toss with noodles and slaw mix. Let sit about three hours at least before serving.
Add
Mix liquids together with seasonings.