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Recipes
from members private collection. Brands are a suggestion for the Tidewater
area
Frittata (Italian Omelette)
Serving Size : 4
Preparation Time :0:00
Categories :
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1
large onion --
chopped 1
package chopped spinach, frozen
1 tablespoon bacon
bits
1 1/4 cups milk or 1/2 and 1/2
1
cup cheese --
shredded 9
whole eggs
Use a skillet or frypan to slowly cook the onion in a small bit of oil.
Add the bacon.
Cook the spinach according to package directions. Beat the eggs
and
milk. Add the cooked spinach and the shredded cheese to the egg
mixture.
Pour this mixture into the frypan with the onions and bacon. Brown
on
one side and then the other. This can be done by sliding the
mixture
out onto a plate and then turning over into the skillet, or by placing
the skillet in the oven to broil the top, or by cutting the frittata
into spatula sized pieces and turning these individually.
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NOTES : Instead of bacon bits, a few slices of bacon can be sauteed til
crisp and chopped fine. Cheese can be chopped Swiss, White Cheddar,
or
1/2 cup grated Parmasan.
Mexican Lasagna
Serving Size : 8 Preparation Time :0:00
Categories : International
Cuisine Light Meals
Southwest Vegetarian D
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corn tortillas --
(Mission)
1 jar salsa -- (Pace-Mild Picante)
1 can corn, drained -- (Libbys)
1 cup sour cream -- (Breakstone)
1 cup onion --
diced
2 cups cheddar cheese grated(Kraft-mild)
vegetables, fresh -- chopped
Grease 9x13" pan. Slice stack of tortillas in half. Place
about 5
tortilla halves in bottom of pan with straight side against pan.
Layer
veggies , then glop of sour cream, a little cheese and a little salsa.
Continue layering and top with salsa . Bake 350 degrees F. for 1
hour.
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NOTES : Vegetables that can be used: green peppers,
asparagus,
broccoli, onions, cilantro, black olives, and/or tomatoes.
Note: Can use 1/2 cup less of sour cream, onion, and cheddar
cheese.
Homemade Salsa
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers & Hors
d'Oeuvres Condiments outhwest
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Tomatoes -- chopped Peppers
-- chopped Onions --
chopped
Garlic cloves -- minced cilantro --
minced
cider
vinegar
salt
Combine all ingredients to taste. Cover and let stand in
refrigerator
for a few hours. Serve with corn chips.
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Hurry Up Biryani
Serving Size : 8 Preparation Time :0:00
Categories : International
Cuisine
Main Course Vegetarian Dishes
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2 cups basmati rice or brown
rice 4 cups water
1 tea. cinnamon
4 tea. vegetable broth
powder 1 onion --
chopped
1/2 green bell pepper --
chopped 1 tea. ginger -- or
fresh grated
1 tea.
cumin green beans -- fresh or
frozen, baby carrots,
fresh -- cut up , green peas,
frozen, olive oil , cashews or other
nuts ,& raisins
Cook rice, carrots and green beans in water with veggie broth powder
added, by bringing to boil and then reducing to simmer for 40 minutes.
Meanwhile, saute onions, garlic, pepper, and spices and add to pot with
the rest. When done, stir in raisins and nuts and eat.
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NOTES : Note: Fresh cauliflower, broccoli or eggplant can be used
with
or instead of the carrots. The traditional recipe is more
satisfying
to make and presents in a nicer form, but sometimes I'm in a rush and
just need some Biryani.
Sashin's Pasta:
Recipe By :
Sashin
Serving Size : 8
Preparation Time :0:00
Categories :
Cheese
Pasta
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Gluten free
quinoa Olive
oil Sharp cheddar cheese
(Crackle Barrel) -- Cubed
Boars Head Monteray Jack --
Cubed Green onions -- Diced
Pepper --
Ground
Parmesan cheese -- Grated
Cook pasta. Rinse. Add olive
oil. Wait for pasta to cool. Add cubed
cheese. Add green onions, pepper to
taste and parmesan to taste
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Three Layered Desert
Serving Size : 12
Preparation Time :0:00
Categories :
Cheese
Desserts
Fruit
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--------------------------------
4 Tablespoons
Margarine or butter (Land O Lakes Butter) 1/2 cup
chopped walnuts
1 Cup crushed GF cereal or cookie
crumbs
1 cup confectioner's sugar (Domino)
1 8 oz pkg. cream cheese (Philadelphia) --
softened 1 cup whipped topping (Cool Whip)
1 can strawberry pie filling
(Comstock)
fresh strawberries
Preheat oven to 375 degrees.
Crust: Add margarine/ butter to crushed
cereal and nuts. Spread
mixture over 9x13" pan and bake 13
minutes. Cool
Second Layer: Combine cream cheese,
sugar & whipped topping. Spread
over cooled crust.
Third Layer: Spread pie filling on top
and add fresh strawberries.
Refrigerate for 2 hours.
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Seven Layer Rice Casserole
Serving Size : 8
Preparation Time :0:00
Categories :
Casseroles
Rice
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1 Cup Uncooked Rice (Uncle Ben's Long
Grain)
salt
pepper
1 16 oz. can whole kernel corn --
Drained 4 strips bacon
(optional) -- cut in quarters
1 8 oz. can tomato sauce & 1/2 can water (second
can)
1 8 oz. can tomato sauce & 1/2 can
water (Contadina)
3/4 pound uncooked ground beef --
salted and peppered
Put the ingredients in layers in 2 quart
casserole with tight fitting
lid. Cover and bake at 350 degrees for
1 hour. Uncover & bake 30
minutes longer until bacon is crisped.
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Apple Kunchen
Serving Size : 12
Preparation Time :0:00
Categories :
Breakfast
Cakes
Desserts
Fruit
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--------------------------------
1 package Gluten free yellow cake mix
(GF Pantry) 1/2 cup flaked coconut (Bakers)
1/2 cup butter (1 stick, Land o Lakes) --
softened 1/2 cup
sugar
3 cups apples (Granny Smith) -- washed and
sliced 1 cup sour cream
(Breakstone)
1 teaspoon cinnamon
(McCormick)
egg -- slightly beaten
Prepare apples. Preheat oven to 350
degrees. Use 9x13" pan. Cut
butter into dry cake mix until well mixed.
Use fork or pastry blender.
Stir coconut into mixture. Pat the cake
mixture evenly into the pan and
about 1" up the sides. Bake 10
minutes. Arrange the apples on crust,
mix sugar & cinnamon together &
sprinkle over apples. Stir sour cream
into slightly beaten egg to mix completely
and drizzle over apples.
Bake for 25 minutes. Serve warm.
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Mexican Lasagne
Serving Size : 1
Preparation Time :0:00
Categories :
Casseroles
Mexican
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Corn Tortillas (Mission)
1 Jar Salsa (Pace Mild
Picante)
1 Can Corn -- Drained
1 Cup or less Sour Cream
(Breakstone) 1 Cup or
less Onion -- Diced
1 1/2 Cups or more Cheddar cheese
(Kraft Mild) -- Grated
Vegetables(tomatoes, green pepper) -- Cut up
Grease 9 x 13" pan. Slice stack
of tortillas in half. Place about 5
tortilla halves in bottom of pan with straight
sides against pan. Layer
veggies, then dollop of sourcream, a little
cheese & a little salsa.
Continue layering and top with salsa.
Bake 350 degrees for 1 hour.
NOTES : May use peppers, asparagus, broccoli, onion,
cilantro, black
olives, tomatoes.
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Jell-O Mold
serving Size : 12
Preparation Time :0:00
Categories :
Desserts
Fruit
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1 Cup Crushed
pineapple
1/2 Cup
sugar
1 Cup Water
2 Packages Unflavored
gelatin
2 Small pkgs. cream cheese (Kroger)
1 Large Cool Whip
(Kroger)
1/2 Cup Nuts
Boil first 5 ingredients for 5
minutes. Stir in cream cheese. Stir in
cool whip and nuts. Chill and serve.
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Vegetable Rice Salad
Serving Size : 8
Preparation Time :0:00
Categories :
Rice
Salads
Vegetables
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--------------------------------
3 Cups Cooked white rice (Uncle
Ben's) 1
Cup Carrot -- Shredded
1/2 Cup Celery --
Diced
1/2 Cup Green Pepper -- Cut in strips
1 Onion --
Diced
1/4 Cup Canola oil (Crisco)
2 Tablespoons lemon juice (Realemon)
Cool rice and mix all ingredients.
Refrigerate at least 24 hours before serving.
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Broccoli Salad
Serving Size : 8
Preparation Time :0:00
Categories :
Salads
Vegetables
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--------------------------------
1 Bunch Broccoli -- Florets
only
1/2 small Purple onions -- Chopped
10 Pieces Cooked Bacon --
Crumbled
1/2 cup GF Raisins
1 Cup Mayonnaise
(Hellmann's)
2 Tablespoons Apple Cider vinegar
1/2 Cup Sugar -- Scant 1/2 Cup
Mix and refrigerate 2 to 3 hours.
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Kiwi Muffins
Serving Size : 12
Preparation Time :0:00
Categories : Breakfast
Fruit
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--------------------------------
1 1/4 cups GF flour
Mix
1/2 teaspoon xanthan gum 1/2
teaspoon salt
1 1/2 teaspoons baking
powder 3/4 teaspoon baking
soda 1/3 cup brown sugar
1 teaspoon dried orange
peel 1/4 cup milk or nondairy
liquid 2 eggs
2 tablespoons margarine or butter
--
melted
1/2 cup carrot -- shredded
1/2 cup kiwi fruit (2 kiwis) --
mashed 1/2 cup cashews or pecans or
walnuts chopped
Preheat oven to 400 degrees. In a
large mixing bowl, blend together
the flour, xanthan gum, baking powder, baking
soda, salt, orange peel,
and sugar. In a small bowl, beat the
eggs slightly. Add milk and
margarine. Pour this mixture into the
dry ingredients and stir until just
blended. The batter will be
lumpy. Add the kiwifruit, carrot and nuts.
Stir until blended. Pour into greased
muffin tins and bake for 15 to
18 minutes until browned slightly. Let
set a few minutes in the tins to
finish cooking before removing.
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Curried Grape and Rice Salad
Serving Size : 6
Preparation Time :0:00
Categories :
Fruit
Poultry
Rice
Salads
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--------------------------------
1 Cup Brown
rice
1/4 cup Onion -- Chopped 1 1/2
teaspoons Curry powder
1 tablespoon vegetable oil
14 ounces chicken broth 1/4
Cup water
Curry Dressing (Recipe
follows)
1 1/2 Cups seedless grapes
1 Cup diced chicken breast --
Cooked 1/2
Cup green or yellow peppers -Chopped
1/4 Cup fresh parsley orcilantro-Chopped
Condiments: Mango chutney
(Sun Brand- Major Grey's)
Sauté rice, onion and curry powder in oil
until onions are tender.
Stir in broth and water, bring to boil.
Reduce heat and simmer about 45
minutes or until rice is tender and liquid is
absorbed. Add 1/4 cup
Curry Dressing and cool mixture. Add
grapes, chicken, peppers, parsley
and additional Curry Dressing to taste, mix
well. Serve with condiments
of choice.
Curry Dressing:
1/4 cup white wine vinegar
(Regina)
2 tablespoons olive oil (Pompeian)
1 teaspoon Curry
powder
1 teaspoon
Sugar
1 clove garlic minced
1/2 teaspoon
salt
1/4 teaspoon pepper -- ground, fresh
1 teaspoon ginger root -- grated
Combine all ingredients and mix well.
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Saucy Meat loaf
Serving Size : 6
Preparation Time :0:00
Categories :
Beef
Main Dishes
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--------------------------------
Meat loaf:
2 pounds lean ground
beef
1/4 teaspoon pepper
1 1/2 teaspoons worcestershire sauce
(French's)
1 tablespoon onion -- minced
1 1/4 cups GF bread crumbs (Schar
GF breadsticks) 1 cup water or milk
Meat loaf: Combine all filler
ingredients and then mix with meat. Add
bread crumbs to water and let stand a few
minutes. Mix with the rest of
the filler ingredients. Combine all
with the ground beef.
Sauce:
1 cup catsup (Heinz)
1 cup water
6 tablespoons brown sugar (Domino)
2 tablespoons prepared mustard
(French's) 1/2 teaspoon salt
Sauce: Mix all sauce ingredients well and set aside.
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Ginny's Mess
Serving Size : 10
Preparation Time :0:00
Categories :
Beans
Main Dishes
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--------------------------------
1 pound ground beef -- 90%
lean
16 ounces butter beans (Superfine)
1/2 pound bacon (Smithfield Brand) --
fried crisp 16 ounces pork and beans (Campbell's)
16 ounces red kidney beans,
canned (Joan of Arc) 1 onion --
chopped
Combine the above ingredients with the
following mixture:
3/4 cup catsup
(Heinz)
3/4 cup brown sugar (Domino)
1 teaspoon dry mustard
(Durkee) 2 tablespoons apple cider
vinegar (Heinz)
1 tablespoon black pepper
(Durkee) 1 teaspoon salt (Morton Iodized)
Brown ground beef with onions.
Combine all ingredients above with the
catsup mixture in a 10 x 15" pan.
Sprinkle crumbled bacon on top.
Bake an hour at 350 degrees.
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Berry Pancake Puff
Serving Size :
4 Preparation Time :0:00
Categories :
Breakfast
Fruit
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--------------------------------
Berry Topping:
3 cups Fresh berries (any
combination) 1/3
cup Orange marmalade (Smuckers)
Pancake:
3 tablespoons butter or margarine
(Cabot) -- melted,
divided
1cup milk
6 eggs 1
cup GF flour mix 1/2 teaspoon
salt 2 tablespoons powdered sugar
Preheat oven to 450 degrees. For
berry topping, gently stir together
berries and marmalade in 1 qt. bowl; set
aside. For pancake, coat round
baking pan with 1 tablespoon of butter.
In a 2 qt. bowl, combine milk,
eggs, and remaining 2 tablespoons butter,
using a whisk. Slowly whisk
in combined flour and salt until egg mixture
is smooth. Pour batter
into baking pan. Bake 13 minutes.
Reduce oven temperature to 350
degrees and continue baking 15-17 minutes or
until sides are crisp and
golden brown. Remove pancake from oven;
immediately sprinkle with powdered
sugar. Fill center with berry
topping. Cut into wedges. Serve
immediately.
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Aunt Henia's Cookies
Serving Size : 12
Preparation Time :0:00
Categories : Cookies
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--------------------------------
2 1/2 cups GF Flour mixture ( see
below ) 1 cup
shortening
1 egg
2 teaspoons baking powder
(Calumet)
1/4 cup
milk
1teaspoon salt
2 tablespoons sugar
Filling: Any fruit
preserves or jelly
Crumb Topping:
1/3 cup GF
flour
2 tablespoons Butter (Food Lion) -- melted
1/3 cup brown sugar or granulated
sugar
chopped nuts or coconut
GF Flour Mixture:
1 cup Rice
flour 1 cup
Cornstarch
1/2 cup Sweet Potato Flour
Bake in a jelly roll pan at 350 degrees
for 20 to 30 minutes. Slice in
squares when cool.
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Fruit Platter Fantasia
Serving Size : 6
Preparation Time :0:20
Categories :
Desserts
Fruit
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--------------------------------
1 cup orange or grapefruit
sections
1 medium peach -- sliced, about 1 cup
1 cup seedless grapes (red or
green clusters) 1 cup watermelon balls
1 cantaloupe or honeydew melon
-- peeled & cut in wedges
mint leaves and grated
orange peel garnish
For the dip:
4 ounces light cream cheese --
softened
1/4 teaspoon ginger -- ground
2 tablespoons sugar free orange
marmalade 1 teaspoon lemon
peel -- grated
1 8 oz. vanilla yogurt, nonfat
To prepare the dip, in a medium mixing
bowl, using an electric mixer
set on high speed, beat cream cheese until
fluffy. Beat in the
marmalade, lemon peel, and ginger. Stir
in yogurt. Mix well. Place dip in
serving bowl. Cover with plastic wrap;
chill for 1 hour or overnight.
Arrange fruit on serving platter. Cover
with plastic wrap and chill for
1 Hour. Garnish with mint leaves and
orange peel; serve fruit with
dip.
Recipes from members private collection.
Brands are a suggestion for the Tidewater area.
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