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Place cheese in crust. Add one or more of the fillings (about 1 - 1 1/2 cups filling(s) total).
Mix eggs, both kinds of cream, and spices. Pour gently on top of cheese and filling(s).
Bake at 375 F (350 for glass pan) for 45 minutes, or until a knife inserted in the middle comes out clean.
Celebrated Cashew Chili
Recipe By : Khun Sirporn at Chiang Mai University
Serving Size : 8 Preparation Time :1:30
Ingredients
3 tablespoons butter
1 medium onion -- chopped
2 stalks celery -- chopped
2 cups cooked kidney beans -- drained
1 1/2 cups tomato sauce (2 8-ounce cans)
2 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
Monterey Jack or cheddar cheese -- grated
Directions
In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes.
Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to blend flavors.
Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes.
To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese.
Comical Black Bean Soup
Recipe By : BOZO
Serving Size : 6 Preparation Time :3:30
Ingredients
1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste
Directions
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.
In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick.
At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
Great Green Pea-Carrot Soup
Serving Size : 6
Ingredients
1 1/2 cups water
2 pounds peas, shelled or 6 cups frozen peas
1/4 cup onion -- chopped
1/4 teaspoon white pepper
1 tablespoon honey
2 tablespoons whole wheat flour
2 cups milk or light cream
1/4 teaspoon ground nutmeg
2 cups sliced carrots -- steamed lightly
3/4 cup yogurt
Directions
In a large saucepan or Dutch oven, bring the water to a boil. Add the peas, onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and cook for 20 minutes.
Pour 2 cups of the water-and-pea mixture into a food processor or blender. Process until smooth. Pour into a large bowl or saucepan and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the mixture has been pureed. (The puree may be stored up to 2 days, if desired.) When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat.
In a small bowl, mix the flour, milk, and nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil.
Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat. Taste for seasonings and consistency. For a thinner soup, add more milk. Ladle into soup bowls; garnish each serving with a dollop of yogurt; serve immediately.
My Favorite Granola
Recipe By : Debbie Donut
Serving Size : 1
Ingredients
4 cups rolled oats
1 cup wheat germ
1/2 cup nonfat dry milk
1 cup nuts -- chopped
3 tablespoons nutritional yeast
1 cup hot water
1/3 cup honey
1/4 cup molasses
2 teaspoons vanilla extract
1 cup dried fruit -- chopped
Directions
Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ, dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water, honey, molasses, and vanilla. Add to dry mixture, stir thoroughly.
Spread mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until lightly browned, about 30 minutes. Sprinkle with fruit and allow to cool. When completely cooled, store granola in covered containers.
Serving Ideas : Serve with milk or yogurt and fresh fruit.
Spinach Lasagna
Recipe By: Popeye
Serving Size : 6 Preparation Time :1:30
2 packages chopped frozen spinach, 10 oz size -- thawed and drained
32 ounces spaghetti sauce
3 cans 8 oz tomato sauce
1 pound box of lasagna noodles
20 ounces shredded mozarella
10 ounces shredded cheddar cheese
32 ounces small curd cottage cheese
3 eggs
Directions
Preheat oven to 350 degrees.
Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of mozarella cheese.
In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese.
Finish off the top with reserved tomato sauce. Sprinkle on reserved mozarella cheese.
Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving.
NOTES : Recipe is great for company. Just don't allow Brutus to make a pig of himself like usual. Leftovers can be frozen for convenient meals later.
Spinach-Stuffed Tomatoes
Recipe By : Olive Oyl
Serving Size : 4
Ingredients
10 ounces fresh spinach
4 medium tomatoes -- firm
1 cup mozzarella cheese -- grated
1/4 cup onions -- finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley -- minced
Directions
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl.
Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
Vegetable Soup
By Shirley Temple
Directions
1 qt canned tomatoes
1 med onion
garlic to taste
2 tbsp split peas
2 tbsp lentils
2 tbsp barley
half cup frozen limas
1 med potato
1 cup vegetable broth
4 oz angel hair pasta
half of 1 bell pepper
1 jalapeno
3 tbsp extra virgin olive oil
1 qt water
one half tsp tabasco
one half cup carrots
Directions
Saute onion, bell pepper, jalapeno, and garlic in the olive oil
Put in the tomatoes, water and vegetable broth.
Cook the lentils, split peas, and barley in 2 c water until tender (about 20 min)
Put these along with the cooking water in the pot and cut remaining veggies in chunks and place in pot.
Simmer until done (about 50 min).
Put pasta in pot after simmering and cook an additional 10 min.
Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions
may be added for additional flavor.
* Frijoles Pintos may be cooked in a pressure cooker for 45 minutes
at 15 pounds pressure, seasoned, and simmered at low heat for an
additional 30 minutes. Frijoles Pintos
(Pinto Beans)Ingredients
2 cups dried pinto beans
1/2 teaspoon garlic salt
9 cups water
2 tablespoons lard or shortening
1 teaspoon salt
Directions
1. Sort pinto beans and rinse in cold water.
2. Place beans and water in a large stewing pot. Bring mixture to a
boil over high heat.
3. Reduce heat to medium and cook until beans are tender.
Papas Con Chile Colorado
(Red Chile Potatoes)Ingredients
2 cups potatoes, peeled and thinly sliced
1/2 teaspoon Red Chile Powder*
2 tablespoons shortening
1 clove garlic, minced
2 tablespoons flour
1/2 teaspoon salt
3 1/2 cups water
Directions
1. Brown potatoes in shortening in a medium-sized skillet at medium
heat.
2. Remove potatoes from skillet. Add flour and brown slightly.
3. Mix chile, garlic, and salt with flour and add potatoes and
water. Simmer for 10-15 minutes at low heat.
*Red Chile Powder. Varied amounts may be used.
Papas Con Chile Verde
(Green Chile Potatoes)Ingredients
2 cups pototoes, peeled and thinly sliced
1/2 teaspoon garlic salt
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup chopped green chile
1/4 cup chopped onions
2 cups water
Directions
1. Brown potatoes in shortening in a medium-sized skillet at medium
heat. Add onions and seasonings and cook until onions are tender.
2. Add green chile and water and simmer for 15-20 minutes at low
heat.
* Varied amounts may be used.
Calabazitas
(Squash)Ingredients
2 cups whole kernal corn
1 teaspoon salt
4 tablespoons shortening
1/4 teaspoon pepper
1/2 chopped onion
1/2 cup water
2 cups choped green chile*
3/4 cup grated Monterey Jack cheese
1 clove garlic, minced
4 medium zucchini squash, diced
Directions
1. Combine all ingredients, except cheese, in a large saucepan. Cook
at medium heat until squash is tender.
2. Garnish with cheese befoe serving.
* Varied amounts may be used.
Arroz Con Chile Verde
(Green Chile Rice)Ingredients
1 cup water
1 cup Monterey Jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 cup chopped green chile*
1/4 teaspoon garlic powder
Directions
1. Boil water in a medium-sized saucepan at high heat.
2. Add rice to water and stir to moisten. Remove saucepan from heat,
cover, and let stand for 3 minutes.
3. Add all remaining ingredients to rice and place in a 2-quart,
greased, casserole dish.
4. Bake in a 350°F oven for 20 minutes.
* Varied amounts may be used.
Arroz Español
(Spanish Rice) Ingredients
1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato sauce
2 teaspoons shortening
1 cup raw rice, rinsed
1 1/2 teaspoons salt
4 cups vegetable broth
Directions
1. Place onion and 2 tablespoons of shortening in a medium-sized
saucepan. Sauté onion at medium heat until transparent.
2. Add tomato sauce, 1 cup vegetable broth, salt, oregano, and garlic
salt to onion and simmer mixture at low heat for 1 hour. Set aside.
3. Add 3 cups vegetable broth to rice and bring to a boil using
medium-high heat.
4. Reduce heat to low, cover and simmer for 20 minutes, or until the
broth is absorbed.
5. Place shortening and rice in a large skillet. Stir-fry rice at
low heat until the rice is browned, approximately 15 minutes.
6. Combine sauce and rice and serve warm.
Maiz Nuevo Mexicano
(New Mexico Baked Corn)Ingredients
2 beaten eggs
1/3 cup margarine
4 cups cream-style corn
1/2 cup chopped green chile*
3/4 cup cornmeal
1/2 pound grated sharp cheddar cheese
3/4 teaspoon garlic salt
1/2 teaspoon baking powder
Directions
1. Combine all ingredients in a large mixing bowl. Pour into a
greased, 2-quart casserole dish.
2. Bake in a 375°F oven for 45 minutes. Lower temperature to
325°F and bake for an additional 30-45 minutes.
* Varied amounts may be used.
Flan De Maiz Mezclado
(Blender Corn Custard)Ingredients
2 tablespoons margarine
1 tablespoon sugar
3 eggs
1 teaspoon salt
2 cups light cream
1/2 teaspoon white pepper
2 cups whole kernel corn
1/2 cup chopped green chile*
1/4 cup flour
1/8 teaspoon garlic powder
Directions
1. Add ingredients to blender container in order given and process
on low speed. Pour into a greased 1 1/2-quart casserole dish.
2. Place casserole in a shallow pan of water and bake in a
325°F oven for approximately 1 hour, or until custard is
set.
* Varied amounts may be used.
Quelites
(Spinach)Ingredients
1 1/2 pounds fresh spinach*
1/4 teaspoon crushed chile
1 tablespoon shortening
pequin**
3 tablespoons chopped onion
1 teaspoon salt
Directions
1. Wash spinach and remove stem ends.
2. Place spinach in a medium-sized saucepan and steam for 10 minutes
at medium heat.
3. Drain and chop spinach. Set aside.
4. Sauté onion in shortening in a medium-sized saucepan at
medium heat.
5. Add spinach and remaining ingredients to onion and cook for an
additional 5 minutes.
* Ten ounces frozen spinach may be substituted.
** Varied amounts may be used.
Verdolagas
(Purslane)Ingredients
1/2 teaspoon salt
6 tablespoons chopped onion
1/2 teaspoon garlic salt
2 cups purslane, chopped
Directions
1. Sauté onion in skellet in remaining bacon grease.
2. Add remaining ingredients to onion and cook for 10-15 minutes.
NOTE: Purslane is a common garden weed that may be served as a leafy
vegetable. Crushed chile pequin may be added for a more spicy
flavor.
