RECIPES
From Annie’s Diva-day in 2005
CHEESE AND MUSHROOM BRUNCH EGGS
[Better Homes and Gardens]
Ingredients
3 Tablespoons margarine or butter
¼ cup all-purpose flour
2 and ¾ cups milk
1 cup shredded Swiss cheese [4 ounces]
½ cup grated Parmesan cheese
Nonstick spray coating
3 cups sliced fresh mushrooms
½ cup thinly sliced green onions
2 tablespoons margarine or butter
24 beaten eggs
Tomato slices, cut in half
Sliced green onions
1] Sauce: melt the 3 T margarine in saucepan.
Stir in flour. Cook & stir for 1 minute. Add milk. Cook and stir on medium
until thick and bubbly. Stir in the cheeses, cooking and stirring until cheeses
melt. Remove from heat.
2] Spray unheated 12-inch non-stick pan with
coating. Heat skillet on medium. Cook mushrooms and ½ cup green onions until
tender. Transfer vegetable to bowl, set aside.
3] In same pan, melt 1 T of margarine, add
half the eggs. Cook over medium without stirring until eggs begin to set on
bottom and around edge. Use a large spoon to lift and fold the partially cooked
egg mixture, allowing the uncooked portion to flow underneath. When eggs are
set, but still glossy & moist, transfer to 3-quart rectangular baking dish.
Repeat with remaining margarine and second half of eggs. Remove skillet from
heat.
4] Spread half the mushroom mixture over the
eggs in the baking dish. Drizzle about half the sauce over them. Top with eggs
from skillet, then mushroom mixture, them remaining sauce. Bake, uncovered in
350-degree oven about 25 minutes. Top with tomato slices and garnish with green
onions. Let stand 10 minutes before serving. Serves 12.
Can be made up to 24 hours ahead, covered and
refrigerated, with baking time increased to 55 minutes.
Also
from Annie’s Diva-day in 2005:
CHICKEN AND VEGETABLE PASTA SALAD
[via Bethany Gronberg on Allrecipes]
1 and 2/3 cups seashell pasta
1 and 2/3 cups chopped, cooked chicken meat
5 green onions, chopped into 1 inch pieces
1 and 2/3 red bell pepper, chopped
1 and 2/3 cup sliced black olives
1 and 2/3 cucumber, peeled and chopped
1 cup and 2 Tablespoons Italian-style salad
dressing
1/3 cup and 1 Tablespoon and 1 teaspoon
sunflower seeds [optional]
Cook pasta in salted boiling water until al
dente; rinse under cold water; drain.
Combine in large bowl: pasta, chicken and
vegetables,
Pour dressing over salad, toss to coat. Chill
at least 2 hours before serving. If you like them, sprinkle with sunflower
seeds before serving.
One
more from Annie’s Diva-day in 2005:
SAUCY SUMMER FRUIT SALAD
[Jean Carper, USA weekend columnist, posted on Allrecipes]
5 large peaches, peeled and cut into chunks
2 ½ cups blueberries
2 ½ cups sliced strawberries
3 ¼ bananas, sliced
1 Tablespoon plus 2 teaspoons lemon juice
1 and 2/3 cups vanilla nonfat of lowfat yogurt
3 Tablespoons plus 1 teaspoon frozen orange
juice concentrate
Combine fruit and lemon juice. In small bowl
mix yogurt and concentrate. Put fruit in a large glass bowl or six small bowls
or parfait glasses. Drizzle sauce over fruit. Garnish with mint.
From
Glinda’s Diva-day in 2005
Via Grand Oaks
Manor, Bed & Breakfast, Athens Georgia
http://www.bbonline.com/recipe/grandoaks_ga_recipe2.html
SOUTHERN
SWEET PEACH FRENCH TOAST
1 cup brown sugar
½ cup butter
3 TBL peach juice
1 29-oz can sliced peaches
6 eggs
1 ½ cups milk
1TBL Vanilla
1 loaf French bread, sliced
Topping:
1 cup brown sugar
1/3 cup butter
3 tablespoons peach juice or maple syrup
Drain peaches and reserve syrup; set aside. In
a saucepan, heat brown sugar and butter on med low until melted. Add juice,
continue cooking until sauce is thick and foamy; pour into 13X9 pan. Cool
sauce, place peaches on top of sauce, cover with slices of bread placed close
together. Blend eggs milk and vanilla; pour over bread. Combine topping
ingredients, place on top. Cover and refrigerate overnight.
To bake, place in 350 °
oven for 40 minutes. Loosely cover with foil for the last 15 minutes if
browning too quickly. Serve wit h warmed reserved peach syrup.
From Glinda’s Diva-day in 2005
Serves 12 to 14
Via 1823 Historic Rose Hill Inn, Versailles,
Kentucky [20 minutes from Lexington]
http://www.bbonline.com/recipe/rosehill_ky_recipe3.html
BAKED EGGS IN HAM CRISPS
¼ cup finely chopped shallots
Other veggies- red pepper, spinach, mushrooms,
etc.
2 TBL butter
Lemon pepper to taste
2 TBL sour cream
12 slices Virginia ham or Black Forest ham
12 large eggs
Preheat oven to 400°.
Coat muffin pan with cooking spray.
Cook veggies in butter until soft. Remove from
heat and stir in sour cream. Assemble and bake:
Put one slice of ham in each muffin cup. Ends
will stick up and hang over edge of cups. Divide veggies into 12, placing one
portion atop each ham slice. Sprinkle with salt and lemon pepper. Crack one egg
in each cup. Sprinkle with lemon pepper. Bake about 15 minutes until eggs are
set and cooked as you like.
[Glinda used Healthy Choice Ham and sweet red
peppers.]
Here is Sugar’s Amaretto Bread Pudding, which was served
at several of the Christmas parties:
Amaretto Bread
Pudding
1 loaf french bread- don’t go get any
expensive loaf at Central Mkt.!! Just
get the ones at the bread sections of the
regular grocery stores!!!!!
1 Qt. half & half
2 Tbsp. Unsalted butter at room temperature
3 eggs
1 ½ cups granulated sugar
2 Tbsp. Almond extract
¾ cup golden raisins
¾ cup sliced almonds
Preheat oven to 350 degrees. Tear bread into chunks & put in a 13 x 2
greased baking dish. Sprinkle raisins
& almonds over & gently mix with bread.
In a small bowl, beat together half &
half, eggs, sugar & almond extract.
Pour over bread mixture. Bake
for 50 minutes or until golden brown & not mushy to touch.
Remove & let cool.
Serves 8 – 10
Amaretto Sauce (I double this sauce recipe)
8 Tbsp. Unsalted butter at room temperature
1-cup confectioners sugar
1 egg, well beaten
4 Tbsp. Amaretto liqueur
In top of a double boiler over simmering
water, stir together butter & sugar.
Stir constantly until sugar & butter are dissolved & mixture is
very hot.
Remove from heat. Whisk the egg well into the butter & sugar mixture. Continue whisking until sauce has come to
room temperature.
Add the amaretto liqueur.
Pour over bread pudding & serve
immediately.
[It seems to me that Sugar doubled the sauce recipe – and
probably upped the amount of Amaretto, too!]
This
breakfast recipe was used by Sugar in 2003:
CHILAQUILES
1
Lg. onion – chopped
Oil
2 (16oz) can tomatoes
1 can Rotel tomatoes
3(4 ½ oz) cans chopped green chilies
2 cloves garlic – minced
Oregano to taste
Ground Cumin to taste
Salt to taste
½ lb. bag tortilla chips, divided in ½
12 eggs, beaten
1 ½ lb (or less) Monterey Jack & Cheddar
cheese, grated & divided
3 cups of sour cream (or less)
Green onions, chopped
Sauté onions in
oil until clear. Add tomatoes, chilies,
seasonings, & simmer until thick.
Place a layer of half of the chips in the bottom of a 9x13 casserole
dish. Add ½ of the sauce, ½ of the
cheese, & all of the eggs. Top w/
remaining chips, sauce & cheese.
Top w/ sour cream & sprinkle w/ green onions. Bake at 350 degrees for appx 40-45 min’s or
until eggs set. Test w/ a knife in
center. Serves 8
The next recipe was used by Glinda in 2002 and 2003; it
started out as an entry in an old cookbook called the Vegetarian Epicure 2, but
it has evolved considerably over the decades:
SAVORY
CHEESE, TOMATO & ONION PIE
Oven 350 degrees F
1 frozen pie shell, Marie
Callendar if you can find it
10 ounces Monterey
Jack cheese, grated and tossed with
2 Tablespoons flour
and a little pepper
3 Tbls. Fleischmann's
unsalted margarine)
2 large onions (or
one really gigantic Texas sweet one)
1 tablespoon or more
chopped basil (fresh off the plants on the deck!)
2 large firm
tomatoes, or four Romas, sliced
3 eggs [I use
free-range eggs]
3/4
cup half-and-half
Melt the butter in a
large skillet, slice the onions thin and sauté them very
slowly and gently until
they turn golden. This takes about a half hour, but it is critical to the
taste.
Meanwhile, grate the
cheese and toss it with the flour. Beat the eggs and cream. When the onions are
transparent and golden, turn on the oven to 350 degrees.
Sprinkle a third
of the grated cheese over the uncooked piecrust, then arrange the onions
in a layer on top of the cheese.
In the still buttery
onion pan, gently heat the tomato slices with the chopped basil for a minute or
two. Arrange the tomato slices over the onions, then cover with the remaining
cheese.
Pour the egg mixture
over the cheese. Bake in a preheated oven at 350 degrees for about 40 - 50
minutes, until the top browns nicely and a knife blade comes out clean.
Also
served by Glinda in 2003:
DEPRESSION ERA BURNT_SUGAR CAKE
Burnt-sugar syrup:
¾ cup regular sugar
¾ cup boiling water
Cake:
2/3 cup butter,
softened (I use Fleischman’s unsalted margarine)
1 cup regular sugar
1 teaspoon vanilla
extract
2 eggs, separated
3 cups cake flour,
sifted with 3 teaspoons baking powder and a dash of salt
¾ cup milk
½ cup of the above
burnt sugar syrup
Burnt-sugar Frosting:
1/3cup butter or
margarine
1 pound
confectioner’s sugar, sifted with a dash of salt
1 teaspoon vanilla
2 tablespoons heavy
cream
Reserved burnt-sugar
syrup
Pecan halves, for
garnish
Burnt-sugar syrup: In small heavy skillet or saucepan, heat 3/4
cup sugar, stirring, until a brown syrup forms and mixture begins to smoke.
[They really mean this, so have your exhaust fan runnin' on high!] Very
gradually stir in 3/4 cup boiling water and remove from heat. Cool thoroughly.
Cake: Cream butter and sugar until light. Gradually beat in 1/2
cup burnt-sugar syrup. (Reserve the reminder for the frosting.) Add vanilla,
then egg yolks, one at a time, beating well after each addition. Add sifted dry
ingredients alternately with milk, beating until smooth. Fold in stiffly beaten
egg whites.
Pour into two 9-inch layer pans lined on the bottom with waxed
paper. Bake in moderate oven (375 F) about 25 minutes. Cool and frost. Top with
nut halves if desired. [I always desire pecans on everything, how about you? I
put them on in a nice spoke pattern all over the top and sides, and had no
complaints whatsoever.]
Burnt-sugar Frosting: Cream butter or margarine. Beat in
confectioner’s sugar, salt, vanilla, reserved burnt-sugar syrup and enough
cream for spreading consistency.
Google source: Alberta Ruthrauff/ Woman’s Day
Cookbook (1950s)
Donna’s short and to-the-point recipe from Christmas
2003, an heirloom recipe from her mother-in-law:
STUFFED PORK LOIN
“Frozen box of spinach,
Salt & pepper,
nutmeg
pine nuts or pecans
a pork loin
olive oil
boursin cheese
Microwave spinach to get warm. Squeeze out water. Mix with boursin cheese, pecans, and season with salt, pepper and nutmeg.
Cut pork in half lengthwise. Drizzle
with olive oil, salt and pepper- add stuffing. Tie together with baking
string. Then cook 20-30 minutes per pound at 350.
Yummy!”
Appetizer
from Glinda in 2002:
SPINACH & ARTICHOKE DIP
Melt 3 Tablespoons butter
in a large saucepan on medium-low heat. Gently sauté 2 cloves of minced garlic
in the butter, then add a thawed, drained box of frozen chopped spinach, and a
12 ounce jar, [or 14 ounce can] of chopped, drained artichoke hearts (the plain
kind – NOT the seasoned & marinated in oil kind). Cook gently, stirring
frequently for a few minutes. Add 2 packages of cream cheese (the 8 ounce
size), one cup of sour cream and a cup of grated Parmesan cheese, stirring
constantly over low heat until smooth, thick and hot. This might take 10 or 12
minutes. You can serve it on crackers, rounds of bread, dip little carrots on
it, or whatever!
If you manage to tuck a
scoop of this dip in the refrigerator before the guests arrive, it makes a
great topping for a morning bagel.
We just love this recipe, made by Buffy on several
Diva Days:
Zucchini Soup
7 Chicken Bouillon Cubes
4 Cups of Water
6 Zucchini - sliced
2 Carrots - peeled and grated
1 Onion - chopped
1 8 oz package of cream cheese
salt & pepper to taste
Dissolve bouillon cubes in water, add zucchini, carrots and onion and bring to
a boil. Lower heat to a simmer and cook for 15 min.
Process vegetable mixture with cream cheese in the blender, add salt and pepper
to taste.
*When pureeing the vegetables you will need to do it in batches. Be
careful because the mixture will be very hot. To cut calories I
use low fat cream cheese.
This soup is good hot or cold!!!”
Mindy’s
recipe from 2004:
MINDY’S BREAKFAST CASSEROLE
This recipe makes 12 servings when cut into
squares. Allow about 25 minutes for preparation time; the baking and standing
time is about 50 minutes.
8 frozen, prepared hash brown patties [get the
gently pre-browned, 9 per package kind]
12 ounces shredded mozzarella or Swiss cheese
12 ounces shredded Colby/Jack cheese
6 ounces canned, sliced mushrooms, drained [or
get the fresh ones and slice & sauté them yourself]
2 tablespoons margarine or butter
1/3 cup chopped green onions [you can add more
if you want]
Half of a medium red bell pepper, chopped [or
just throw the whole pepper in]
8 ounces ham, julienned, or 8 ounces sausage,
cooked and crumbled [Mindy probably throws the whole pound in here, too]
1 cup of milk or half & half [as if lowfat
milk would make any difference at this point!]
One teaspoon dry mustard [do not even think
about skipping this ingredient]
2 tablespoons of fresh parsley, chopped
12 eggs, beaten [or use a low-cholesterol egg
substitute – yeah, right!!!]
1. Preheat
oven to 350 degrees.
2. Place
cheese in large bowl and toss to combine.
3. Spray
a 9 X13 inch glass casserole with non-stick spray.
4. Layer
one: arrange 8 hash brown patties in the bottom of the pan. [Freeze the extra
one in a zipper bag.]
5. Layer
two: evenly spread half of the cheese blend.
6. In
a medium skillet, cook together green onions and peppers until tender. If
mushrooms are fresh, cook them, too, otherwise add them once peppers and onions
begin to soften.
7. Layer
three: arrange sautéed vegetables evenly over cheese.
8. Layer
four: arrange ham or sausage evenly over vegetables.
9. Layer
five: spread the second half of the cheese blend over meat.
10.
In a large bowl, use whisk to blend half &
half, parsley & eggs together.
11.
Layer six: pour egg mixture over the top of
the cheese.
12.
Bake at 350 degrees for 45 minutes, until set
and beginning to brown.
13.
Let stand for about 10 minutes.
14.
Cut into squares and serve.
To make ahead of time, follow the recipe
through to layer five, then cover and refrigerate the casserole overnight. Next
morning prepare the egg mixture and finish the recipe, but allow a little extra
baking time since the ingredients will all be cold.
If you make this recipe 8 times, you'll have 8 hash brown
patties in that zipper bag, and then you can make it for the ninth time.
This recipe is not just popular with the Divas - guys love it! And it's great
as a do-ahead recipe for a holiday morning, served with fruit and croissants.
The
following recipe wasn’t used at a Diva meeting, but was sent to us by Donna in
2005, and it sounds too good to leave out:
‘This is an easy delicious Cooking
Light recipe that I've been meaning to send out for a while. Since
I'm typing it up for a friend, the rest of you got added to the list. If
you do not like spicy, decrease the red pepper. Happy Cooking! :)
Here it is: Spicy Soba Noodles w/ Chicken
in peanut sauce
1 carrot, peeled
2 cups fat free ckn broth
1/3 c reduced fat p-butter
1 T chopped, peeled fresh ginger
1 T low sodium soy sauce
2 T honey
1 to 2 t of crushed red pepper
1 garlic clove, minced
1lb of skinless, boneless chicken breast.
5 cups of cooked Soba (about 10 oz uncooked buckwheat noodles) -you can also use the whole grain spaghetti noodles
6 T sliced green onions
6 T chopped unsalted, dry roasted peanuts
1. Shave carrot lengthwise into thin strips
using a potato peeler.
2. Combine1/3 cup broth, peanut butter,
ginger, soy sauce, honey, pepper, and garlic, stir with a whisk until smooth.
3. Place chicken in a large saucepan. add 1
2/3 c broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until
chicken is done. Remove from heat, let stand 20 minutes. Drain, cut
chicken into 2 inch pieces. Combine carrot, peanut sauce, chicken and noodles
in a large bowl, toss to coat. Sprinkle with onions and peanuts..
Note: I start the chicken boiling
first.