Saute 1/2 stick butter with one finely chopped onion
Add 2 tbs of water
Add 2 tbs of flour
Mix until thick
Add one 8oz jar Cheese Whiz
Add 2 pkgs of frozen chopped broccoli (you do not need to thaw broccoli)
Using low heat, pierce broccoli with fork until separated
Add 2 eggs, beaten
Pour into a 3 quart baking dish
Top with 8 Ritz crackers (crushed)
Bake in 350-degree oven for 1 hour
Submitted by Karen Gibson Fleming
It's really rich, but we like it in small doses, and it's a good way to get eggs and cheese into Leandra. The recipe is from Jasper White's "Cooking from New England."
1 pie crust (The recipe calls for a butter or lard crust, but my "made
from scratch" crust days came to a screeching halt with the advent of
Leandra, so now I just buy a plain pie crust.)
1/3 cup heavy cream
12 ounces aged Cheddar cheese (3 cups grated) (We just use Cabot's medium cheddar.)
6 scallions, thinly sliced
salt and freshly ground black pepper (I never use the salt)
1/2 cup chopped toasted walnuts (We never toast them).
Preheat the oven to 350 degrees. Line a 9-inch pie pan with the crust. Cover with foil and fill with rice or dried beans or pie beads. Bake for 15 minutes; remove the foil and beans and bake 10 minutes more.
Beat the eggs and place in the top of a double boiler along with the cream, cheese and scallions. Heat, stirring constantly until creamy and hot, but not boiling. Season to taste with salt, pepper and hot-pepper sauce.
Pour the mixture into the pie crust and place in the preheated oven. After 10 minutes, sprinkle the chopped walnuts over the top and return to the oven. The pie should be almost completely covered with the nuts. Cook about 20 minutes more or until the filling is set and the top begins to brown lightly. Allow to cool somewhat, but not completely. Serve warm with salad.
Regarding the nuts, we do not have a history of nut allergies in our family, so I have not been too worried about giving Leandra the nuts for that reason, HOWEVER I don't use chopped nuts as the recipe suggests. I usually put the nuts in the food processor until they are considered ground nuts. I find that this mellows the sometimes bitter nut flavor that walnuts can have. In addition, they are no longer a choking hazard for Leandra. The nuts really do add flavor to the pie. It's important to let the pie cool or it won't cut well. The pie also is great as leftovers, however we have found that it heats quite unevenly in the microwave, and so I usually give this to Leandra cold the next day.
ONE BOWL CORN SOUFFLE
Submitted by Maura Clark
MAKES 5 PORTIONS:
1 tablespoon plain flour
pinch of salt
6oz can of evaporated milk
1/2 oz butter
7oz can of creamed sweetcorn
7oz can of sweetcorn, drained
In a food processor, beat together the eggs, flour, salt and evaporated milk. Melt the butter and pour into a 6 inch souffle dish or two smaller round dishes [aside, I actually used 6 ramekins].
Stir both cans of corn into the milk mixture and pour this into the souffle dish over the melted butter.
Put the souffle dish in a bain marie (i.e. a slightly larger roasting tin or bowl half-filled with boiling water), and bake in an oven preheated to 180C/350F/Gas Mark 4 for about 40 minutes or until a knife inserted comes out clean.
3 cups herb stuffing mix
2 10 oz pkgs chopped spinach
1 cup onion (finely chopped)
6 large eggs beaten well
3/4 cup melted margarine
1/2 cup grated cheese
1/2 tsp garlic
1/2 tsp thyme
Mix ingredients, shape into balls
Bake at 350 degrees for 15-20 minutes
Submitted by Stacey Reed
Good stuffed shell, Lasagna somewhat healthy alternative
Cottage Cheese (Small Curd). Non Fat or Low Fat
1 pkg Frozen Chopped Spinach
1 tsp Oregano, Basil & Garlic Powder (or crushed garlic)
1 egg (optional)
1 cup (or more if you are a cheese adict) of shredded mozzarella, provolone, parmesan cheese (I get a pre shredded combo, but you could use just one type of cheese).
Mix these together (thaw the spinach ;o>). Boil up some stuffed shells (this fills about 3/4 of the package).
Place in a 9 X 13 pan cover with sauce, sprinkle extra cheese on top. Bake in 350 for 25-30 minutes.
Submitted by Lori-Ann D'Antonio
4 Tbsp. butter
1 cup milk
1 cup flour
1 tsp. seasoned salt or herb blend
1 tsp. baking powder
1/4 cup chopped onion
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 lb. Montery Jack cheese, grated
Place butter in 9x13 inch baking dish. Put in oven and set at 350^. In mixeror processor, thoroughly blend eggs, milk, flour, seasoning, baking powder, and onion. Press all liquid possible out of spinach and add to mixture with cheese. Blend well.
Remove baking dish from oven and tilt to spread butter evenly over bottom. Pour in spinach mixture and smooth out evenly. Bake for 35 minutes. (Some butter will puddle on top, but do not overbake.) Let stand until firm enough to cut into bite-sized squares, about 40 minutes.
This freezes beautifully and can be reheated quickly for 10 minutes in a 350^ oven. Great appetizer, but also a great vegetable dish for dinner for a change. The children think they are great!
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