Impossible Quesadilla Pie
Ingredients & Directions 2 cn Green chilies 4oz. drained 4 c Shredded cheddar cheese 2 c Milk 1 c Bisquick 4 x Eggs Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole. — Susan Brumer L-Cuisine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Chick-n-broccoli Pot Pies
Ingredients & Directions 1 cn (10 oz) Hungry Jack Flaky -Biscuits 2/3 c Shredded Cheddar or American -cheese 2/3 c Crisp rice cereal 1 pk (9 oz) Broccoli; thawed 1 c Cubed cooked chicken or -turkey 1 cn (10 3/4 oz) reduced-sodium -condensed cream of chicken -or mushroom soup 1/3 c Slivered or sliced -almonds Heat oven to 375 F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup. Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds. Bake at 375 F. for 20 to 25 minutes or until edges of biscuits are deep golden brown. 10 pot pies TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375 F. for 18 to 20 minutes. Yields 1 Servings
Dilly Bread
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, “Of these Ye May Freely Eat” Yields 3 loaves
Meringue Tarts With Strawberries
Ingredients & Directions 1 c Sugar 1 t Vanilla 1/2 t Baking powder 1 t Vinegar 1/8 t Salt 1 t Water 3 ea Egg whites 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. Yields 8 servings
Black Forest Cake +++tmpj72b
Ingredients & Directions 1 c Canned lite cherry pie filli 1/4 ts Almond extract 1 1/3 c Sugar 1/4 c Vegetable oil 1 (4-ounce) bar sweet – baking chocolate, melted 4 Egg whites 3 1/4 c All-purpose flour 1 1/4 ts Baking soda 1/4 ts Salt 1/3 c Unsweetened cocoa 1 2/3 c Nonfat buttermilk 2 ts Vanilla extract Vegetable cooking spray 1 1/2 ts Powdered sugar Combine pie filling and almond extract; stir well, and set aside. Combine 1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add melted chocolate; beat well. Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings (serving size: 1 slice). Yields 16 Servings
Best Banana Split Ice-cream Cake
Ingredients & Directions 4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced STRAWBERRY SAUCE 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch CHOCOLATE SAUCE 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Yields 12 Servings
Swiss Cheese Bread
Ingredients & Directions Abm-100 :; (ABM-300/350): 1 pk Yeast; (1 1/2 tsp) 3 1/4 c Bread flour; (2 cups) 2 tb Sugar; (4 tsp) 1 tb Salt; (1 1/2 tsp) 2/3 c Water; 80 deg,(1/3 c) 2/3 c Milk; 80 deg (1/2 c) 1 Egg; room temp,(1) 1 tb Butter; room temp,(2 tsp) SETTING: Sweet Bread, LIGHT 9 o’clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup for the ABM 300/350. A favorite bread made delicious with Swiss Cheese. (I just tried this yesterday. It works great and tastes great too!) Yields 1 Servings
