May 2010

Crustless Spinach Quiche

Extra-virgin olive oil, for greasing and drizzling

4 oz. smoked gouda cheese, cut into 4 pieces

1 10-oz. pkg. frozen spinach, thawed and squeezed dry

2 large eggs plus 2 egg whites

1 15-oz. container part-skim ricotta cheese

2 Tbsp. all-purpose four

½ tsp. freshly grated nutmeg

6 to 8 scallions, chopped

1 Tbsp. grated parmesan cheese

1 tsp. paprika

2 heads endive, sliced lengthwise

2 Tbsp. chopped walnuts

Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.  Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.  Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.   Drizzle the endive and walnuts lightly with olive oil and toss.  Serve the quiche hot or at room temperature with the endive.

Sour Cream Chocolate Cake

¾ c. vegetable oil

1 egg

2 tsp. vanilla extract

1 c. packed light brown sugar

½ c. granulated sugar

2 (1-oz.) squares semi-sweet baking chocolate, melted

2 c. all-purpose flour

2/3 c. unsweetened cocoa powder

1 Tbsp. baking soda

½ tsp. salt

1 c. warm water

1 c. Daisy Brand Sour Cream

Heat oven to 350 degrees.  In a large mixer bowl, beat vegetable oil, egg, and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

In a small bowl, combine flour, cocoa powder, baking soda, and salt; then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8-inch round pans and bake 30-35 minutes.  Cool for 10 minutes, then remove from pans to cool completely before frosting.

Chocolate Frosting:

1/2 cup softened butter

2/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 cups powdered sugar

1/4 cup milk

1/4 cup Daisy Brand Sour Cream

Directions

In medium bowl beat butter at high speed until creamy (1 to 2 minutes). Add cocoa powder and vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add powdered sugar, 1 cup at a time, beating well after each addition. Add milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Refrigerate leftovers.

April 2010

April

1 ½ c. shredded peeled baking apples (2 large)

1 c. packed brown sugar               ½ c. buttermilk

½ c. vegetable oil                          4 eggs, lightly beaten

3 c. all-purpose flour                    ½ c. chopped pecans

2 tsp. baking soda                         2 tsp. ground cinnamon

1 tsp. salt                                      1 tsp. ground nutmeg

GLAZE: 

2 Tbsp. butter or margarine         ¼ c. packed brown sugar

1 Tbsp. milk                                  ½ c. powdered sugar, sifted

Heat oven to 350 degrees.  Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening. In large bowl, stir together apples, 1 c. brown sugar, the buttermilk, oil and eggs.  Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.  Bake 45 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour. In 1-quart saucepan, melt butter over medium heat. Stir in ¼ c. brown sugar. Heat to boiling, stirring constantly, reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. 

Chicken

1 pkg. (10 oz.) prebaked Italian pizza crusts (8 inches)

¼ c. Alfredo sauce

1 ½ c. chopped cooked chicken breast

½ c. shredded carrot

2 medium green onions, chopped (2 Tbsp.)

2/3 c. finely chopped shredded Gruyere cheese

2 Tbsp. chopped fresh cilantro

Heat gas or charcoal grill. Spread each pizza crust with 2 Tbsp. of the Alfredo sauce. Top each pizza with chicken, carrot and onions. Sprinkle with cheese.

Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat. Cover grill; cook 8 to 10 minutes; moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted. Sprinkle with cilantro.

____ & ____

2 c. uncooked elbow macaroni (8oz.)                 1 lb. lean (at least 80%) ground beef

1 tsp. salt                                                                   ½ tsp. pepper

2 Tbsp. butter or margarine                                   2 Tbsp. all-purpose flour

2 c. milk                                                                     3 c. shredded Cheddar cheese (12 oz.)

½ c. Progresso chicken broth (from 32-oz. carton) 

1 c. soft bread crumbs (about 2 slices bread)

Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.  Meanwhile, in 10-inch skillet, cook beef, ½ tsp. of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.

In 2-quart saucepan, melt butter over medium heat. Stir in the flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes; stirring constantly, until mixture thickens slightly. Stir in broth and remaining ½ tsp. salt. Remove from heat; stir in cheese. Fold in macaroni.

Spoon 1/3 of the macaroni mixture (about 1 1/3 c.) into casserole; top with half of the beef (about 1 ½ c.). Layer with another 1/3 of the macaroni mixture, remaining beef, and remaining macaroni mixture. Top with bread crumbs. Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.