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PARMESAN MUFFINS

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 oz freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F.
Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.

Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

Makes 12 muffins.
Gourmet

Yorkshire Pudding

1 1/4 c Flour
1/2 ts Salt
1 c Milk
1 T Butter; melted
2 Eggs
4 To 8 tbl. drippings from
-roasting pan

Preheat oven to 475 degrees.

Whisk together the flour, salt, milk, butter and eggs. Using a
baster, drop a teaspoon or two of drippings into each cup of a
muffin tin. Put the muffin tin in the preheated oven. When the
drippings are sizzling hot, remove the tin and fill each cup 1/2 to
2/3 full with butter.

Bake for 15 minutes, then reduce oven temperature to 350 degrees,
and bake for 15 to 20 minutes longer, or until the popovers are
puffed and brown. Serve hot. Yields 12 large popovers.

Farfalle(bowties) with Chicken and Spinach


Servings: 4

Ingredients:

1 lb.boneless skinless chicken breast halves, cut into bite-sized chunks
1 tsp.salt
1/4 tsp. freshly ground black pepper, divided
3 tbsp. extra virgin olive oil
1 small onion, chopped
1 cup chopped red pepper
2 cloves garlic, minced
1 cup chicken broth
1/2 lbs. spinach, rinsed and chopped
1 (16 oz.) box BARILLA Farfalle
2 tbsp. chopped parsley
1/4 cup freshly grated Parmigiano Reggiano cheese

SPRINKLE chicken with ½ teaspoon salt and 1/8 teaspoon black pepper.

HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic: cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through.

COOK Farfalle according to package directions; drain and return to pot.

ADD chicken mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley. Makes 4 to 6 servings.

Tip: Substitute 2 small shallots for onion.

Hearty Winter Stew

1 lb. stew meat, cubed
6 new potatoes, cubed
1 small bag of baby carrots
1 med. onion, diced
1 can diced tomatoes
1 cup red wine, Merlot
3 cloves fresh garlic, pressed
1 tsp. oregano
1 cup fresh parsley
1 Tbls. basil
1 bay leaf
3 Tbls. worchestershire sauce
salt & pepper to taste

Directions:
In a large stockpot, brown meat in a little olive oil. Add veggies (potatoes, onions & carrots), tomatoes and 4-5 cups of water.. Add garlic, oregano, parsley, basil, bay leaf, worchestershire, red wine and salt & pepper. Cover and simmer over low heat for 4-5 hours.

Beef Stroganoff Casserole


Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef stroganoff in an easy casserole.

Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings


1. Heat oven to 400?F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Manhattan Meatballs


2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs, beaten
2 Tbsp. chopped parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce


Mix meat, crumbs, onion, eggs, parsley and salt. Shape into 1-inch meatballs. Brown in margarine in large skillet; drain. Place in 2-quart casserole.

Mix preserves and barbecue sauce; pour over meatballs.

Bake at 350°F for 30 minutes or until heated through, stirring occasionally.

Makes about 4-1/2 dozen

Cabbage Bratwurst Casserole

Ingredients:

3 Tbs. vegetable oil
6 bratwurst or knockwurst
1 medium onion, sliced
4 cups shredded green cabbage, not cut too fine
1 or 2 tart apples, cored, diced
1 tsp. caraway seeds
1 Tbs. Tabasco green-pepper sauce
1 cup chicken stock

Preparation:

Heat oven to 400 degrees. Pierce sausages with fork. Heat oil in a Dutch oven over medium heat; add bratwurst and brown on all sides. Remove links from pan. Add onion and cabbage; cook 4 or 5 minutes, stirring often. Add apple, caraway seeds, green hot sauce, chicken stock and bratwurst. Heat to boiling over high heat. Cover; place in oven and bake for 20 minutes or until cabbage is tender.

Serving tip: Bake russet potatoes on same oven rack. Place the pierced, greased potatoes in 20 minutes at 400 degrees. Add casserole for another 20 minutes and serve together.

Prep time: 25 mins.

Baked Chicken Breasts Supreme

Ingredients:
1 1/2 cup Plain yogurt/sour cream/or
Mayonnaise
1/4 cup Lemon juice
1/2 tsp Worcestershire Sauce
1/2 tsp Celery seed
1/2 tsp paprika
1 clove Garlic, minced
1/2 tsp Salt, optional
1/4 tsp Pepper
8 Boneless skinless chicken
Breast halves
2 cup Fine dry bread crumbs

Procedures:
1 In a large bowl, combine first eight ingredients.
2 Place chicken in mixture and turn to coat.
3 Cover and marinate overnight in the refrigerator.
4 Remove chicken from marinade; coat each piece with crumbs.
5 Arrange on a shallow baking pan.
6 Bake, uncovered, at 350-°F for 45 minutes or until juices run clear.
7 Yield: 8 servings.

CZECH CABBAGE SOUP


2 lb Beef soup bones
1 c Onion -- chopped
3 Carrots -- pared & chopped
1 Bay leaf
2 lb Beef short ribs
1 t Thyme (dried leaf)
1/2 ts Paprika
8 c Water
8 c Cabbage -- chpd (1 head)
2 lb Tomatoes -- (2 cans)
2 ts Salt
3/4 c Tabasco sauce
1/4 c Parsley -- chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From
a Texas cook now unknown)

Cheesy Beef and Green Chile Rice


Ingredients:
1 can (14.5 fluid ounces) beef broth
1/2 cup chopped onion
2 cups instant rice
1 pkg (10 ounces) STOUFFER'S® frozen Welsh Rarebit, defrosted*
1 can (4 ounces) ORTEGA® Diced Green Chiles, drained
1 lb ground beef, fully cooked and drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1/2 cup ketchup

Procedures:
1 COMBINE broth and onion in medium skillet; bring to boil and add instant rice. Cover and turn off heat. Let stand for 5 minutes.

2 ADD Welsh rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes or until hot and thickened. Add salt and ground black pepper to taste.

Harvest Chicken

6 chicken breast halves, boneless, skinless
2 Granny Smith apples
2 McIntosh apples
1/4 cup apple cider vinegar
2 cups unsweetened apple juice, divided use
1/4 cup chopped rosemary
3 Tbls. olive oil
2 shallots, minced
2 Tbls. Dijon mustard
1/4 cup heavy cream
1 tsp. salt
1 tsp. black pepper

Peel apples, core and cut into small diced pieces. In a large saucepan over med. heat warm vinegar, 1/2 cup apple juice and rosemary. Add diced apples, reduse heat and simmer for 4-6 mins. or just until tender.

Remove half of apple mixture and puree in a food processor. Remove the remaining apple mixture from heat and set aside.

In a large fry pan, heat olive oil. Add chicken and brown each side. Add shallots and saute 'til clear. Add remaining 1 and 1/2 cups apple juice and the Dijon mustard. Bring to simmer and cook a few minutes. Stir in cream, salt & pepper. Put chicken & sauce in a serving platter.

Macaroni and Two Cheeses
From: Staff Meals from Chanterelle


Serves 6

1 package (16 ounces) ridged elbow macaroni
3 cups heavy (or whipping) cream
2 1/2 cups grated sharp yellow Cheddar cheese (about 10 ounces)
1 small onion, minced
1 small clove garlic, minced
1 teaspoon Dijon mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
Freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan
1/3 cup fine dry bread crumbs

Preheat the oven to 400 degrees F.

Bring a large stockpot of water& salt to a boil over high heat.

When the water is boiling, add the macaroni and cook, stirring occasionally, until flexible but very al dente, 5 to 6 minutes. Drain, then let the macaroni stand in the colander under cold running water until chilled. Drain again, then transfer to a medium-size baking dish or shallow casserole and set aside.

Bring the cream to a boil in a small, heavy saucepan over medium-high heat. Reduce the heat to low and stir in the grated Cheddar, onion, garlic, mustard, Worcestershire, Tabasco, pepper, and salt to taste. Stir over low heat just until the cheese is completely melted, then remove the pan from the heat and taste and adjust the seasoning; the flavor should be strong.

Pour the cheese sauce over the macaroni in the baking dish and stir thoroughly to coat. Sprinkle first the grated Parmesan, then the bread crumbs, over the mixture and bake until the sauce bubbles and the top is golden brown and crusty, 30 to 40 minutes. Let stand a minute or two before serving.

Laura Bush's Hot Chocolate


Ingredients:

6 Tbs. unsweetened cocoa
6 Tbs. sugar
pinch of salt
2 1/2 cups milk
2 1/2 cups light cream
1/2 tsp. vanilla (or more)
pinch of cinnamon powder (optional)
whipped cream
orange zest

Preparation:


Mix cocoa, salt and sugar.

Add milk. Heat to dissolve.

Add light cream, cinnamon and vanilla. Heat to just under boiling.

Mix very well and pour into warm mug.

Top with whipped cream, cocoa powder and fine orange zest.

Swiss Potato Bake

Ingredients:

2 lbs. frozen hash browns
salt and pepper, to taste
2 cups grated Swiss cheese
1 pint whipping cream
1 stick butter or margarine, melted
paprika (optional)

Preparation:

Preheat oven to 350 degrees. Put hash browns in a 9 x 13-inch baking pan. Sprinkle potatoes with salt and pepper. Cover with grated cheese, then pour cream evenly over the top. Drizzle with melted butter or margarine. Sprinkle with paprika, if desired.

Bake at 350 for one to 1-1/2 hours.

Yield: 16 servings

Teriyaki Cornish Hens

Ingredients:

2 fresh or frozen Cornish game hens, halved
4 Tbs. reduced-sodium soy sauce
2 Tbs. rice-wine vinegar
2 Tbs. honey
1 Tbs. minced peeled fresh gingerroot
1 garlic clove, minced
1/8 tsp. hot red pepper flakes

Preparation:

Place halved hens in a glass shallow dish. Mix together remaining ingredients in a cup, then pour over hens. Let marinate in refrigerator two to four hours.

Preheat 350-degree oven and bake for 45 minutes to an hour until done.

Yield: 4 servings

Fettuccine Pepperoni


1 package (16 ounces) fettuccine
1/2 package (3 1/2-ounce size) sliced pepperoni, cut slices in half
2 tablespoons margarine or butter
1 can (8 ounces) mushroom stems and pieces, drained
3/4 cup half-and-half
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, if desired


Cook fettuccine as directed on package.

While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve.

Melt margarine in same saucepan. Cook mushrooms in margarine, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley. Drain fettuccine; toss with pepperoni mixture. Serve with additional grated Parmesan cheese if desired.

Makes 6 servings, about 1 1/3 cups each

Steamed Fish

1 lb. salmon, halibut or swordfish steak (1" thick)
1/2 lemon - grated peel (not the inner white rind) and juice
Salt to taste
Paprika to taste
1 Tbls. butter

Directions:

1. Place the fish on a large piece of heavy duty foil.

2. Sprinkle with lemon peel, juice, salt and paprika and dot with butter.

3. Wrap securely, place on a baking sheet and bake at 450 degrees for 10-13 mins. or
until fish flakes easily with a fork.

Orange Thyme Chicken Breasts

Marinade:

1/2 cup fresh orange juice
2 Tbls. olive oil
2 Tbls. honey
1Tbls. fresh thyme leaves
salt & pepper to taste

4 skinless, boneless chicken breast halves (about 6 oz. each)

Mix marinade. Add chicken and coat well. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Place chicken covered with marinade on a baking sheet. Bake.
basting occasionally, 'til cooked, about 30 minutes or so.

Tropical Salad

1 Granny Smith apple cut into 1/2" dice
Juice of 1 lime
1 cup diced (1/2") pineapple
1/2 cup seedless red grapes (halved)
1 rib celery, cut in 1/4 inch dice
1/4 cup coarsley chopped almonds
3/4 cup orange dressing (recipe below)
salt & pepper to taste

Toss the apple with the lime juice. Add pineapple, grapes, celery and almonds. Fold in orange dressing. season with salt & pepper.

Orange Dressing

2 cups fresh orange juice
1/2 cup nonfat plain yogurt
1/2 cup light mayonnaise
finely grated zest of 1 orange

Bring juice to a boil; lower heat and cook until juice is reduced to 3 or 4 tablespoons of very thick syrup, about 25-30 mins. Combine the yogurt & mayonnaise in a bowl along with 2 tablespoons of the orange syrup and the zest. Refrigerate covered until needed.

Stuffed Red Peppers Recipe courtesy Paula Deen

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Cowboy Coffee Cake

2 1/2 cups flour
1/2 tsp. salt
2 cups brown sugar
2/3 cup butter
3/4 cup walnuts (chopped)
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 cup buttermilk
2 eggs (lightly beaten)

Preheat oven to 375. Spray a 9x13 pan with non-fat cooking spray. In a bowl, mix flour, salt, brown sugar & butter with a fork. Set aside 1/2 cup of flour mixture.

Add remaining ingredients to flour mixture & pour into pan. Sprinkle with reserved topping mix & walnuts. Bake 25-30 mins. until done.

One-Dish Chicken & Rice Bake


1 can (10 3/4 ounces) Campbell's Condensed 98% Fat-Free Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/8 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)


In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.

Bake at 375 F for 45 minutes or until chicken is no longer pink and rice is done.

*For creamier rice, increase water to 1 1/3 cups.

Makes 4 servings

Hawaiian Delight Dessert



Crust
2 C cinnamon graham cracker crumbs
1/2 C melted butter

Filling
2 pkg (3.4 oz each) banana cream instant pudding
3 C cold milk
3/4 C shredded coconut
1/2 tea rum extract
3 ripe bananas, sliced
1 can (20 oz) crushed pineapple, well drained
1 container (8 oz) frozen whipped topping, thawed

For crust, combine crumbs and butter in Med bowl; mix well. Press crumb mixture onto bottom of 12X8 in baking dish. For filling, prepare pudding mix in Lg bowl according to package directions, using 3 C milk. Stir in coconut and rum extract. Arrange banana slices over crust. Spoon pudding mixture over bananas to cover completely. In Med bowl, combine pineapple and whipped topping; spread over pudding mixture. Refridgerate at least 30 Min or up to 2 Hr before serving.

Yield 12-15 servings

Carrot Cake

3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 eggs, well beaten
1-1/4 cups vegetable oil
1 teaspoon vanilla extract

Cream Cheese Frosting:
One 16-ounce package powdered sugar
One 8-ounce package cream cheese, softened.
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350F.
Combine first 7 ingredients of cake. Stir in eggs, oil, and vanilla, mixing well. Spoon batter into greased and floured cake pans. Bake for 40 minutes or until a wooden pick inserted in center comes out clean, Spread cream cheese frosting when cool.

Frosting:
Cream first 4 ingredients. Stir in pecans.

Baba Ghanoush
Ingredients

1 medium eggplant (about 1 lb.)
1 small onion, cut into fourths
1-2 large cloves garlic (or to taste), finely minced
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
Salt and freshly-ground black pepper, to taste
2 Tbsp. flat-leaf parsley, finely chopped

Preparation:

Heat the oven to 400 degrees.
With a fork, pierce eggplant in 3 or 4 places. Place on a rack set in a baking sheet. Bake about 40 minutes or until soft. Set aside to cool. Peel eggplant and cut into cubes.

Place eggplant, onion, garlic, lemon juice, oil, salt and pepper in a food processor or blender. Cover and purée until smooth, stopping to scrape down sides of container if necessary. Check seasoning and add more salt to taste, if desired. Drain excess liquid and spoon mixture into a bowl. Garnish with parsley.

Serve the baba ghanoush with whole-grain pita bread wedges.