Monthly Archives: September 2012

NO-FUSS TUNA QUICHE

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1 unbaked 9″ deep-dish pastry shell
1 1/3 cups low-fat milk
3 extra large eggs
1/3 cup chopped green onions
1 tbs chopped drained pimiento
1 tsp dried basil leaves
1/2 tsp salt
1 (6 oz) can tuna, drained and flaked
1/2 cup (2 oz) shredded low-fat cheddar cheese
8 (4″) spears broccoli

preheat oven to 450 degrees. bake pastry shell for 5 minutes; remove to rack to cool. reduce oven temperature to 325 degrees. for filling, in a large bowl, whisk together milk and eggs. stir in onions, pimiento, basil and salt. fold in tuna and cheese. pour into the prebaked pastry shell. bake at 325 degrees for 30 minutes.

meanwhile, in a saucepan, steam broccoli spears over simmering water for 5 minutes. drain; set aside. after 30 minutes baking time, arrange broccoli spears, spoke-fashion, over quiche. bake 25-35 minutes more, or until a knife inserted 2″ from center comes out clean. let stand for 5 minutes. cut into 8 wedges, centering a broccoli spear on each wedge.

8 servings

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THE COLOR OF THE TWIST TIE ON BREAD PACKAGING MEANS SOMETHING

The color signifies what day of the week the bread was baked on. The practice of using these color codes is not meant necessarily to be used by the customer, but actually is to aid the person stocking the shelves with bread in determining what bread is old and needs removed from the shelves. This way, they don’t actuallly have to look closely at the tabs (which usually also show a “sell by” date); they can simply just look for ones of a specific color and remove those. Each manufacturer maintains their own color code scheme, but this is usually easily discoverable on the web, by asking a bread stocker at the store, or by simply emailing the manufacturer of your favorite bread.

FRUIT PIZZA

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1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
2 tsp vanilla extract
fruit for topping (peaches, blueberries, kiwifruit, pineapple, or strawberries)

preheat oven to 350 degrees.

in a large bowl, beat together the butter and 3/4 cup sugar until smooth. mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the butter mixture until just blended. press dough into an ungreased pizza pan.

bake in the preheated oven for 8-10 minutes or until lightly browned. cool.

in a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. spread on cooled crust.

arrange desired fruit on top of filling and chill.

10 servings

CHEESY BEEF STROGANOFF

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1 lb ground beef
2 cups water
3 cups (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese, cut up
1 can cream of mushroom soup
1/4 tsp black pepper

brown meat in a large skillet; drain.

stir in water. bring to a boil. stir in noodles. reduce heat to medium-low; cover; simmer 8 minutes or until noodles are tender.

add velveeta, soup and pepper; stir until velveeta is melted.

4-6 servings

CHUNKY ITALIAN SOUP

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1 lb lean ground beef OR beef tips
1 med onion, chopped
2 (14.5 oz) cans italian-style tomatoes
1 (10 3/4 oz) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tbs chili powder (optional)
1 (16 oz) can kidney beans, drained
1 (16 oz) can italian-style green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 oz rotini pasta, cooked
grated parmesan cheese

cook beef and onion in a dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. return to pan. stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. reduce heat; simmer, stirring occasionally, 30 minutes.

stir in kidney beans and next three ingdredients; simmer, stirring occasionally, 15 minutes. stir in pasta. sprinkle each serving with cheese.

makes 10 cups

COYOTE CAVIAR

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1 (15 oz) can black beans, rinsed and drained
1 (4 1/4 oz)) can chopped ripe olives
1 (4 1/2 oz) can chopped green chiles
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tbs vegetable oil
2 tbs lime juice
2 tsp chili powder
1 tsp black pepper
1/4 tsp salt
1.4 tsp dried crushed red pepper
1/4 tsp ground cumin
1 (8 oz) pkg cream cheese, softened
2 hard-cooked eggs, peeled and chopped
2 tbs chopped green onions
tortilla chips

stir together first 13 ingredients in a bowl. cover and chill at least 2 hours.

to serve, spread softened cream cheese on a round serving platter. spoon bean mixture over cream cheese. sprinkle egg around edge of bean mixture. sprinkle green onions over bean mixture. serve with tortilla chips.

12 appetizer servings

BROILED HERBED CHICKEN BREASTS

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2 tbs white wine vinegar
2 tbs extra-virgin olive oil
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
4 (7 oz) chicken breast halves, skinned

in a medium bowl, combine vinegar, olive oil, tarragon, thyme, salt, and pepper. pierce each chicken piece several times with a fork and add to bowl. turn to coat. marinate at room temperature, turning once or twice, 30-60 minutes.

preheat broiler. set chicken, bone side up, about 6″ from heat and broil 10 minutes. turn, baste with any marinade remaining in bowl, and broil 10-15 minutes longer, until chicken in white thoughout but still moist.

serves 4