GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo

QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two-piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

file photo

REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference

SPINACH-PARM CASSEROLE

2 lb fresh baby spinach

5 tbsp unsalted butter

3 tbsp olive oil

3 garlic cloves, minced

1 tbsp Italian seasoning

1/2 tsp salt

1 cup grated Parmesan cheese

Preheat oven to 400-degrees.

In a stockpot, bring 5 cups of water to a boil. Add spinach and cook, covered, 1 minute or just until wilted. Drain well.

In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook, stirring, 1 to 2 minutes or until garlic is tender.

Spread spinach in a greased8-iinch square baking dish. Drizzle with the butter mixture and sprinkle with the cheese. Bake 10-15 minutes or until cheese is lightly browned.

file photo

        

SMOKED SALMON CHEESECAKE

2 cups soft breadcrumbs

2 tbsp butter (no substitution), melted

3 eggs

1 15-oz carton ricotta cheese

6-oz Swiss cheese, shredded (1 1/2 cups)

1/2 cup fat-free evaporated milk

4-oz smoked salmon, finely flaked, with skin and bones removed

1 tsp dried dillweed

1/8 tsp white pepper

1/8 tsp salt

Dairy sour cream, optional

Fresh dill, optional

For Crust: Combine crumbs and melted butter in a small mixing bowl. Press the crumb mixture onto the bottom of a 9-inch quiche dish. Set aside.

For Filling: Beat eggs slightly in a large mixing bowl. Stir in ricotta cheese and Swiss cheese. Stir in evaporated milk, salmon, dillweed, pepper and salt.

Pour filling into the quiche dish and bake at 350-degrees for 35 to 40 minutes or until the center is nearly set when shaken. Remove and cool slightly in pan on a wire rack. Serve warm.

To serve, cut into wedges. Top with sour cream and fresh dill, if desired.

Yield: 16 servings

old BH&G

HAMBURGER-VEGETABLE SOUP

1 lb ground beef

1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well.  Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.  Reduce the heat, cover and simmer for 10 minutes.  Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

file photo

EASY BREADED CHICKEN CACCIATORE

4 skinless boneless chicken breast halves

1/3 cup sour cream
1/2 cup Italian seasoned breadcrumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta

Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the breadcrumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.

While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.

Place hot pasta on serving platter; top with the chicken pouring the sauce overall.

file photo for reference

HOMEMADE CINNAMON TWIST

1 sheet puff pastry dough

1 large egg
3/4 cup brown sugar
2 tbsp cinnamon
1 tsp freshly grated nutmeg

Preheat oven to 450 degrees.

Cut the pastry sheet into quarters. Cut each quarter into 6 strips. Take 2 strips and twist them together. Combine the brown sugar, cinnamon and nutmeg. Whisk the egg as an egg wash for the twists. Apply the egg wash to the twists then dip them in the brown sugar mixture. Place on a baking sheet and bake at 450 degrees for 10 minutes or until lightly browned.

file photo

JOHN WAYNE CASSEROLE

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

DOUBLE DECKER MARBLED MELTAWAY FUDGE FROM HERSHEY'S