June 4th, 2006 by alice
Tags: Chili, Pie
INGREDIENTS
- 8ouncescream cheese
- 1 (15 ounce)canhormel chili(with or without beans or meat)
- 6ounces of shreddedpizza cheese
DIRECTIONS
- Soften cream cheese and spread over the bottom of a pie dish.
- Pour Hormel chili over the cream cheese.
- Sprinkle cheese over the top.
- Bake at 350 for 15 minutes or until cheese is melted.
- Serve with your favorite tortilla chip.
- This is the first appetizer to disappear.
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June 4th, 2006 by alice
Tags: Apple, Cake, Cream, Down, Sour, Upside
INGREDIENTS
-
TOPPING
- 1tablespoonbutter
- 1tablespoonbreadcrumbs
- 3apples, cored and sliced
- 2tablespoonsbrown sugar
- 1/4cupslivered almonds, toasted
- 1/2-1teaspooncinnamon
-
CAKE BATTER
- 3/4cupbutter, softened
- 1 1/2cupsbrown sugar
- 3/4cupground almonds
- 3eggs
- 2 1/2cupsflour
- 1 1/2cupsmilkor half-and-half cream
- 1/2cupsour cream, room temp.
- 2teaspoonsbaking powder
- 2teaspoonscinnamon
- 1teaspoonbaking soda
- 1/2teaspoonsalt
DIRECTIONS
- Set oven to 375 degrees.
- Butter a 13×9-in baking pan.
- FOR TOPPING: Sprinkle bread crumbs evenly in the bottom of baking dish; set aside.
- In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon.
- Arrange apple mixture evenly over the bread crumbs.
- FOR CAKE: In a bowl, beat butter and sugar until light and fluffy.
- Beat in the ground almonds and eggs.
- Stir in remaining ingredients until smooth.
- Spoon batter evenly over apples mixture (already in pan).
- Bake for 30-35 minutes, or until cake tests done.
- Place on a cooling rack for 15 minutes.
- TO INVERT: Place cooling rack on top of cake, turn cake upside down, and carefully remove from baking pan.
- Bake.
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June 4th, 2006 by alice
Tags: Chickenu, Gratin
INGREDIENTS
- 1/4cupbutter
- 3tablespoonsshallots
- 2cloves fresh mincedgarlic
- 1/4cupflour
- 1/2cupwhipping cream
- 2cupschicken broth
- 2cupscheddar cheese, grated
- 2tablespoonschives or green onions, finely chopped
-
GRATIN
- 3cups dicedcooked chicken
- 1/2lb cookedgreen beans, blanched and well drained
- 3largecarrots, julienned
- 4potatoes, cut in thin slices
- 1/2-1cup gratedcheddar cheese
DIRECTIONS
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
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June 4th, 2006 by alice
Tags: Beans, Crumb, Crust, Garlic, White
INGREDIENTS
- 1dasholive oil
- 1smallonion, roughly chopped
- 2clovesgarlic, shredded
- 1tablespoonbalsamic vinegar
- 2largetomatoes, chopped(you could easily substitute canned here, and I’m sure it’d work out fine, too)
- 1zucchini, cut up
- 1/2red bell pepper, roughly cut
- 1canwhite kidney beans(I used 2 cups cooked romano beans in their place…)
-
CRUST
- 3/4cupbreadcrumbs(put one piece of bread in a food processor or blender)
- 2clovesgarlic, shredded
- 1tablespoonolive oil
DIRECTIONS
- I just flavoured this with a bit of salt, but if you had fresh basil, that’d be good, too.
- the recipe called for one bay leaf and some thyme, but I don’t have any around.
- heat oil in a sauce pan, add onions and garlic.
- add balsamic (and if you’ve got some leftover red wine, toss that in there, too), zucchini and pepper, cook until softened.
- add tomatoes, lower heat and simmer 20 min.
- heat oven to 350 F, and grease a baking dish.
- combine the beans with the tomato mixture and pour into the pan.
- mix together crust ingredients and sprinkle overtop.
- bake 30 min.
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June 4th, 2006 by alice
Tags: Brown, Hot, Kentucky
INGREDIENTS
- 1/2cupbutter
- 6tablespoonsflour
- 3cupsmilk
- 1/2cupparmesan cheese
- 1egg, beaten
- salt and pepper
- 1tablespoonbutter
- 2cupssliced mushrooms
- 1tomato, thinly sliced
- 1lb thinly slicedcooked turkey
- 8slicesbread, toasted
- 8slicescooked bacon
DIRECTIONS
- In a large skillet, melt 1/2 c.
- butter.
- Stir in enough flour to absorb all the butter.
- Slowly whisk in the milk, and 6 T.
- Parmesan.
- Stir in the egg to thicken the sauce, but do not allow to boil.
- Remove from heat, and season to taste.
- Heat remaining T.
- of butter in a small skillet.
- Saute mushrooms in butter.
- Set aside.
- Preheat broiler.
- For each Hot Brown, place two slices of toast on a heatproof plate or dish.
- Cover with about 1/4 c.
- of mushrooms and a couple tomato slices.
- Place a liberal amount of turkey on each Hot Brown and pour more sauce over.
- Sprinkle with Parmesan Repeat with with remaining ingredients.
- Place entire dish under broiler til sauce is speckled brown and bubbly.
- Remove, criss-cross 2 slices of bacon top and serve.
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