Paul LOVES this. Nice enough to impress guests. Serves several people!
Tools: 10x12 inch ceramic or glass SHALLOW baking dish.
Prep time: about 25 min. plus 15 min. standing time
Cooking time: About 35 min.
Ingredients:
8 oz. loaf of seedless Italian bread
5 slices cooked bacon
1 1/2 cups grated Gouda, Gruyere, or Italian fontina cheese
1/2 cup rinsed, chopped spinach or sorrel leaves
5 eggs
2 cups milk
2 T. tomato based salsa
salt and pepper to taste
1.) Butter bottom and sides of SHALLOW 2.5 to 3 quart baking dish. (Use a rectangular dish that allows slices of bread to fit snugly in one layer.)
2.) Trim and discard about 1 inch off each end of the loaf of bread and cut it into about 16 slices (or however many to lay flat on the bottom of dish). If the bread is fresh, dry the slices in a 175 degree oven for about 15 minutes. Arrange the slices in the baking dish, overlapping the edges so the slices fit snugly.
3.) Crumble cooked bacon over bread slices and top with the cheese and spinach or sorrel.
4.) In a medium bowl, beat together the eggs, milk, salsa, salt, and pepper. Pour the mixture over the layers of bread, bacon and cheese and spinach. Using a fork, press the bread slices down to soak them in the egg mixture. Let it set for about 15 minutes.
Preheat oven to 350 degrees
5.) Bake about 35 minutes or just until the custard mixture is firm and lightly browned. Serve immediately, cutting into squares.
Source: Cooking For Dummies
Sunday, January 3, 2010
Fresh Berry Cobbler
This is my all-time favorite dish to make. So refreshing and SOOOO delicious! I substitute frozen or canned fruit when fresh fruit isn't on hand. SO good with a berry medley.
Ingredients:
1/2 cup sugar (or less! Sometimes I use only 1/4 cup).
1 T. cornstarch
4 cups raspberries or blueberries
2 T. water
1 tsp. lemon juice
1 cup Bisquick
1/4 cup milk
1 T. sugar
1 T. melted butter
Heat oven to 425. Mix the 1/2 cup sugar and cornstarch in saucepan. Stir in fruit, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute stirring constantly. Pour berry mixture into an ungreased 2-quart casserole dish.
Stir bisquick , milk, 1 T. sugar, and melted butter just until blended and a dough forms. Drop the dough by 6 spoonfuls onto the hot berry mixture.
Bake about 15 minutes or until berry mixture is bubbly and the topping light brown.
Cool slightly and serve warm. Especially with vanilla ice cream!
Source: "Betty Crocker's Entertaining Basics"
Hot Cheese Bread
Great with spaghetti or your favorite Italian dish!
Heat oven to 350.
Ingredients:
1/2 cup (1 stick)butter or margarine at room temp.
1/4 cup crumbled blue cheese (1 oz.)
1/4 cup shredded mozzarella cheese (1 oz.)
1 loaf (1 pound) French bread
************************************************
1.) Mix butter, blue cheese and mozzarella
2.) Cut bread horizontally in half. Spread cheese mixture over cut sides of bread. Reassemble the loaf.
3.) Cut the bread crosswise into 1 inch slices. Reassemble the loaf, and wrap securely with foil.
4.) Bake about 20 minutes or until cheese is melted. Serve hot.
TIP: For a QUICKER fix - spread cheese mixture on French bread slices and place slices cheese sides UP on rack in a broiler pan. Broil with tops 2-3 inches from heat 1-2 minutes or until cheese is melted!
Source: "Betty Crocker's Entertaining Basics"
Heat oven to 350.
Ingredients:
1/2 cup (1 stick)butter or margarine at room temp.
1/4 cup crumbled blue cheese (1 oz.)
1/4 cup shredded mozzarella cheese (1 oz.)
1 loaf (1 pound) French bread
************************************************
1.) Mix butter, blue cheese and mozzarella
2.) Cut bread horizontally in half. Spread cheese mixture over cut sides of bread. Reassemble the loaf.
3.) Cut the bread crosswise into 1 inch slices. Reassemble the loaf, and wrap securely with foil.
4.) Bake about 20 minutes or until cheese is melted. Serve hot.
TIP: For a QUICKER fix - spread cheese mixture on French bread slices and place slices cheese sides UP on rack in a broiler pan. Broil with tops 2-3 inches from heat 1-2 minutes or until cheese is melted!
Source: "Betty Crocker's Entertaining Basics"
Pear and Blue Cheese Salad
Cider Vinaigrette (below)
1 med. bunch romaine
2 med. red or green pairs
1/4 cup crumbled blue cheese (1 ounce)
2 T. chopped walnuts
Cider Vinaigrette: Mix and shake all ingredients in container before pouring.
1/4 cup olive oil
2 T. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
dash of ground pepper
1.) Tear romaine leaves into bite size pieces. About 8 cups.
2.) Cut each pear into fourths. Cut out core. Cut each fourth into 1/4 inch slices and add to romaine. Add cheese and walnuts.
3.) Pour vinaigrette over salad and toss to coat.
1 med. bunch romaine
2 med. red or green pairs
1/4 cup crumbled blue cheese (1 ounce)
2 T. chopped walnuts
Cider Vinaigrette: Mix and shake all ingredients in container before pouring.
1/4 cup olive oil
2 T. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
dash of ground pepper
1.) Tear romaine leaves into bite size pieces. About 8 cups.
2.) Cut each pear into fourths. Cut out core. Cut each fourth into 1/4 inch slices and add to romaine. Add cheese and walnuts.
3.) Pour vinaigrette over salad and toss to coat.
Maple Glazed Acorn Squash
Heat oven to 350
Ingredients:
4 small acorn squash (1 lb. each)
1/3 cup maple-flavored syrup
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. ground cinnamon (optional, but I say "Heck yah!")
Cut each squash lengthwise in half on cutting board with a big ole knife. Scrape out seeds and fibers.
Place halves cut sides UP in an ungreased rectangular pan. Spoon about 2 teaspoons of the syrup and 1 1/2 teaspoons of the cream into each half.
Bake uncovered about 1 hour or until tender when pierced with fork. Sprinkle with salt and cinnamon.
Source: Betty Crocker's Entertaining Basics
Ingredients:
4 small acorn squash (1 lb. each)
1/3 cup maple-flavored syrup
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. ground cinnamon (optional, but I say "Heck yah!")
Cut each squash lengthwise in half on cutting board with a big ole knife. Scrape out seeds and fibers.
Place halves cut sides UP in an ungreased rectangular pan. Spoon about 2 teaspoons of the syrup and 1 1/2 teaspoons of the cream into each half.
Bake uncovered about 1 hour or until tender when pierced with fork. Sprinkle with salt and cinnamon.
Source: Betty Crocker's Entertaining Basics
Pork Roast with Sauerkraut
We love this on Fast Sundays. Feeds a bunch!
Ingredients:
1 pork rump or shoulder roast about 2-3 pounds (the less fat the better)
1 or 2 bags of FRESH sauerkraut usually found near the hot dogs at the store. Do not used canned kraut. Yuck.
Place roast in crockpot and poke with fork all around. If you like sauerkraut then dump the entire contents of the kraut bag over roast. If you want a less sour roast then rinse part of the kraut under the tap water and/or dump some of the juice out.
Set crockpot on low for 7-8 hours. Serve with steamed veggies and mashed potatoes. Yummy...
Ingredients:
1 pork rump or shoulder roast about 2-3 pounds (the less fat the better)
1 or 2 bags of FRESH sauerkraut usually found near the hot dogs at the store. Do not used canned kraut. Yuck.
Place roast in crockpot and poke with fork all around. If you like sauerkraut then dump the entire contents of the kraut bag over roast. If you want a less sour roast then rinse part of the kraut under the tap water and/or dump some of the juice out.
Set crockpot on low for 7-8 hours. Serve with steamed veggies and mashed potatoes. Yummy...
Chicken and Grilled Vegetable Wrap
Prep: About 15 min
Cooking Time: 10-15 minutes
Yields: 4-5 servings
1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices
1 red or yellow bell pepper, cored and seeded and cut into strips
1 medium red or yellow onion cut into 1/2 inch slices
1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices
2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!
1/2 cup chopped basil
Tortillas
Note: Additional ingredients below for optional special sauce.
1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.
2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.
Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!
SPECIAL SAUCE (Optional)
In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.
From "Cooking For Dummies"
Cooking Time: 10-15 minutes
Yields: 4-5 servings
1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices
1 red or yellow bell pepper, cored and seeded and cut into strips
1 medium red or yellow onion cut into 1/2 inch slices
1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices
2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!
1/2 cup chopped basil
Tortillas
Note: Additional ingredients below for optional special sauce.
1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.
2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.
Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!
SPECIAL SAUCE (Optional)
In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.
From "Cooking For Dummies"
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