The Rural Voice, 2003-11, Page 311/2 cup (125 mL) diced onion
1 cup (250 mL) shredded cooked
potato
1 tbsp (15 mL) butter
1/3 cup (75 mL) dry bread crumbs
4 eggs
1 cup (250 mL) plain 1% yogurt
1/3 cup (75 mL)) shredded light
cheddar cheese
1 tsp (5 mL) dried basil leaves
salt and pepper to taste
In Targe frying pan sautes first 4
vegetables in butter until tender crisp.
Stir in potato.
Sprinkle half of bread crumbs
evenly over bottom and sides of 9 -
inch (23 cm) quiche pan.
Beat remaining ingredients together
in large bowl. Stir in vegetables.
Spread evenly over bread crumbs in
pan. Bake at 350°F (180°C) for 30-35
minutes or until set and golden. For
easy slicing, let stand 10 minutes
before serving.
BAKED MACARONI AND
CHEESE
2 cups (500 mL) macaroni
1/3 cup (75 mL) butter, divided
1/4 cup (50 mL) all-purpose flour
2 cups (500mL) milk
1/4 tsp ((1 mL) each salt, nutmeg
2 cups (500 mL)) shredded light
cheddar cheese
1/2 cup (125 mL) bread crumbs
Cook macaroni according to
package directions. Meanwhile, in a
medium saucepan, melt 1/4 cup (50
mL) butter over low heat.
Whisk in flour; cook and stir for 2
minutes. Gradually stir in milk; cook
and stir until smooth and thickened,
about 5 minutes.
Add grated cheese into hot sauce;
mix with cooked macaroni. Turn into
greased casserole; cover with bread
crumbs; dot with remaining,butter.
Bake at 350°F (180°C) about 20
minutes or until heated through and
crumbs are brown.
CHEESE AND BROCCOLI
CALZONES
1 loaf (1 Ib/500g) white or whole
wheat frozen bread dough
Allow loaf to thaw overnight in
refrigerator or at room temperature
for 3 to 4 hours. Place loaf in
microwaveable bowl alongside 4 cup
(IL) glass measure containing 3 cups
(750 mL) hot tap water. Cover loaf
with paper towel; heat on Low (10%)
20 to 25 minutes until doubled in
size.
Filling:
1/2 pkg. (250g) Tight cream cheese
1/2 cup (125 mL) cottage cheese
1 egg, lightly beaten
1 cup (250 mL) shredded
mozzarella cheese
2 cups (500 mL) chopped broccoli
florets, blanched
1/4 cup (50 mL) chopped red
pepper
1 green onion, chopped
1/2 tsp (2 mL) hot pepper sauce
1/4 cup (50 mL) cornmeal
Beat cream cheese, cottage cheese
and egg until smooth. Stir in
mozzarella, broccoli, red pepper,
onion and hot pepper sauce.
Punch dough down; divide into 4
pieces. Roll each piece into 8 -inch
(20 cm) circle on surface sprinkled
with cornmeal.
Divide filling evenly over half of
each circle. Fold dough over filling
and seal edges. Cut several slits in top
with sharp knife.
Bake on lightly -greased pan in
450°F (230°C) oven 15-20 minutes
until golden brown and crisp.
HAM AND SWISS TURNOVERS
2 tbsp (25 mL) butter
3 cups (750 mL) sliced, fresh
mushrooms (about 8 oz./250g)
1/2 cup (125 mL)) finely chopped
onion
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) evaporated milk
1 1/2 cups (375 mL) diced cooked
lean ham
1 cup (250 mL) shredded Swiss
cheese
salt and pepper
1 pkg (20 oz./565 g) frozen pastry,
thawed.
In large skillet, melt butter over
medium heat; cook mushrooms and
onion, stirring often for 10 to 15
minutes or until tender and any liquid
has evaporated.
Blend in flour and mustard.
Gradually stir in evaporated milk;
cook, stirring until boiling and
thickened. Remove from heat. Cool.
Stir in ham and cheese. Add salt and
pepper to taste.
On lightly -floured surface, roll out
pastry to 1/8 -inch (3 mm) thickness;
cut into eight 6 -inch (15 cm) rounds.
Spread about 1/3 cup (75 mL) filling
on half of each round; fold uncovered
pastry over filling. Moisten edges and
press with fork to seal. Place on
ungreased baking sheets. Bake in
375°F (190°) oven for 25 minutes or
until golden brown. Serve hot or cold.
FETTUCCINE WITH
ASPARAGUS AND BLUE
CHEESE
3/4 Ib (375 g) fettuccine
2-3 tbsp (30-45 mL) butter
3/4 cup (175 mL) thinly sliced red
onion
8 asparagus spears, steamed and cut
into 2-inch/5 cm pieces
1/3 cup (75 mL) crumbled blue
cheese
470 mL jar alfredo pasta sauce
Cook fettuccine 10 minutes or until
tender. Heat butter and saute onion
until tender. Add asparagus and pasta
sauce; simmer 3-4 minutes (do not
boil).
Toss fettuccine with sauce and
serve topped with cheese.
CREAMY ONE -POT
MAC & CHEESE
I can (385 mL) evaporated milk
1/4 cup (50mL) chopped onion
1/4 tsp (1 mL) salt (approx.)
3 cups (750 mL) uncooked elbow
macaroni
can (10 oz./284 mL) condensed
mushroom soup
3 cups (750 mL) shredded aged
cheddar cheese
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) dry mustard
pepper
Set aside 1/2 cup (125 mL) of the
evaporated milk. Add water to
remaining milk to make 4 1/2 cups
(1.125 L); pour into large saucepan.
Add onion and salt; bring to boil,
stirring frequently. Add macaroni;
simmer over medium -low heat,
uncovered and stirring frequently,
until pasta is tender. about 15
minutes. Do not drain.
Add soup, cheese, Worcestershire
sauce, mustard. and reserved
evaporated milk; cook over low heat,
stirring until cheese is melted and
sauce is smooth. Add more salt and
pepper to taste.°
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