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.

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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.

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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.

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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.

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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

 

SWEET AND SOUR HONEY MUSTARD SAUCE AND DRESSING

This tasty sauce is similar to the honey mustard sauce found at restaurants to use as a dipping sauce for chicken nuggets, etc. but with half the calories, fat, and carbs.

1/4 cup olive oil mayonnaise
1/4 cup light sour cream
2 tbsp Splenda or Stevia Granular*
1 tbsp hot water
1 tbsp + 1 tsp Dijon mustard
1 1/2 tsp vinegar
2 tsp honey

Whisk all ingredients together in a small bowl. Cover and refrigerate to thicken. (May be used immediately as a sandwich spread by eliminating the hot water)

To use as a salad dressing add more hot water, one tablespoon at a time, until thin enough to suit you.

*Sugar measures the same as Spendia or Stevia, if you prefer.

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CHOCOLATE SYRUP BROWNIES WITH ICING

1 cup sugar

1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

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SPICY AMBROSIA

1/2 cup water

1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 

This is another of my old Oxmoor House recipe ideas.