Famous Recipes - A few for you

Spinach Cheese Bake

3 large eggs 100g plain yogurt 1/4 cup whole wheat flour 1/2 tsp. nutmeg 600g. spinach 100g feta cheese 2 tomatoes sliced 3/4 cup parmesan cheese

In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until smooth. Drain spinach well, squeezing out any surplus moisture. Microwave spinach for two minutes if using fresh spinach, add to egg mixture with feta cheese and mix well. Pour into a 9 inch pie plate, arrange sliced tomatoes on top, sprinkle with parmesan cheese. Bake at 350F for at least 50- minutes or until a knife inserted in the middle of the pie comes out clean. Cut in wedges and serve with toast for breakfast or as a side dish to a main meal. Serves six to ten. Can be microwaved easily to re-heat.

The recipe for these wonderful cookies was submitted to the Pen Pal Forum by lifetime subscriber Nancy Berlo on October 15, 1999, and this is how she introduced it:

These taste like they are made with liquor. The Tablespoon of vanilla is not a typo. Store in sealed container. They get better the next day.

Chocolate-Covered Cherry Cookies

Cookies:

1/2 c Butter, softened 3/4 c Confectioners' Sugar 1 T Vanilla

1 oz Unsweetened chocolate, melted 1 1/2 c Flour

1/8 t salt

20-30 Maraschino cherries, well-drained and blotted dry

Chocolate Icing: 1 c Confectioners' Sugar 1/4 c Cream (or milk) 1 t Vanilla 1 oz Unsweetened chocolate, melted Optional: Half or chopped nuts or Coconut

Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon of dough around a well-drained cherry. Place 1 inch apart on ungreased baking sheet. Bake 12-15 minutes at 350F. Cook completely. Mix all icing ingredients together. Dip the tops of the cookies in the chocolate mixture. Garnish with half or chopped nuts or coconut as desired while the icing is still wet.

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Chocolate Rum Mousse

Note: This recipe contains uncooked egg whites. If salmonella contamination is a concern in your area, please use pasteurized eggs or skip this recipe entirely.

1/4 cup (60 ml) sugar 1/4 cup (60 ml) rum 4 oz (110 g) semisweet chocolate 2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream 2 egg whites, stiffly beaten

Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses. Chill at least 2 hours before serving. Serves 8 to 12.

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Coriander and nutmeg give this dessert an exotic flair. Be sure to choose melons that smell sweet and "melony."

Spiced Melon

8 cups (2 L) melon balls (your choice of varieties)* 1/2 cup (125 ml) fresh mint leaves, coarsely chopped 2 Tbs (30 ml) fresh lime juice 2 Tbs (2 Tbs) honey 2 Tbs (30 ml) rum, peppermint schnapps, or melon liqueur (optional) 1/4 tsp (1 ml) ground cinnamon 1/4 tsp (1 ml) ground coriander

Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

*If you don't have a melon baller then just cut the peeled melon into bite-size pieces.

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Katie's Brandy Slush

1 quart or more of cranberry juice 18 oz. of frozen lemonade 2 cups of brandy

A few days before you want to serve this, stir above ingredients together in a plastic or metal container. Place in the freezer and stir a couple times each day to help it freeze more evenly. Because of the alcohol content, it will never freeze completely. Place an ice cream scoop or 2 - 3 Tbs. of slush mix in a martini glass and add 7-Up, Sprite, or Ginger Ale to fill the glass. Give a toast to your friends and enjoy.

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Sweet Potato and Watercress Salad with Mustard Dressing. Serves 8

800g orange sweet potato (about 2 large) peeled and cut into 3 cm pieces 1 tablespoon extra virgin olive oil 200g (4 cups) watercress sprigs (can use snow pea shoots - trimmed, they make a good substitute) 70 g about half a cup whole almond kernels halves lengthways and lightly toasted. Why not use the toasted flaked almonds?

Mustard Dressing 1 tablespoons balsamic vinegar 1/4 teaspoon Dijon mustard 2 teaspoons whole grain mustard 1/2 cup extra virgin olive oil

Place sweet potato on oven tray, drizzle with olive oil (you can use a good olive oil spray for this if you wish and season to taste with sea salt and freshly ground black pepper, then bake at 200C for 25 minutes or until golden and tender. cool. Meanwhile, for mustard dressing, combine vinegar and mustards in a small bowl, then, whisking continuously, add olive in a thin steady stream until dressing is thick and emulsified. Season to taste. This makes about half a cup of mustard dressing.

Combine sweet potato, watercress in a pretty bowl, add mustard dressing and toss gently to combine, scatter over toasted almonds.

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Christmas Pie

Mix together in a saucepan: 1/2 c. sugar 4 T. flour 1/2 t. salt

Gradually stir in: 1 1/2 c.milk

Cook over low heat, stirring constantly until it boils. Boil 1 minute. Remove from heat. Stir in one envelope of gelatin that has been softened in 1/4 c. cold water. Refrigerate. When mixture is partially set, beat with mixer until smooth.

Blend in: 3/4 t. vanilla 1/4 t. almond extract

Fold in: 1/2 c. heavy cream (whipped until stiff)

Beat together until stiff and glossy: 3 egg whites 1/4 t. cream of tartar 1/2 c. sugar

Fold into first mixture.

Fold in gently: 1 c. coconut

Pour into baked 9" pie shell and sprinkle coconut over top, let stand 2 hours or overnight.

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Savory Vegetable Cheesecake from the Enchanted Broccoli

3 cups (packed) coarsely grated zucchini (3 or 4 small zukes) pinch of salt 2 tablespoons olive oil 1 cup minced onion 1/2 teaspoon salt 1 cup grated carrot 2 tablespoons unbleached all-purpose flour 2 teaspoons dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 5 medium cloves garlic, minced 1/4 cup minced fresh parsley 1 tablespoon fresh lemon juice 3 cups (1 1/2 pounds) ricotta cheese 1 cup (packed) grated mozzarella cheese 1/2 cup grated parmesan 3 large eggs, beaten Black pepper to taste 2 medium-sized tomatoes, sliced into rounds, then in half to make "Ds" 3 to 4 tablespoons dry bread crumbs (seasoned or not)

Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture. Preheat oven to 375F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. Heat the rest of the olive oil in a large, deep skillet. Add onion and 1/2 teaspoon salt. Saute over medium heat about 5 minutes. Add zucchini, carrot, flour & dried herbs. Cook, stirring, over low heat about 2 -3 more minutes. Remove from heat. Stir in garlic, parsley & lemon juice. Place cheeses & eggs in a large bowl.. Beat vigorously for 1-2 minutes. Add vegetable mixture. Mix well. Season to taste with black pepper and more salt, if necessary. Transfer to prepared pan. Arrange tomato slices on top in a lovely pattern.Sprinkle with bread crumbs. Bake in the center of the oven 50 minutes. Cool at least 20 minutes before removing the sides of the pan. Serve at any temperature. This is delicious for any meal, including breakfast!

Prep time: 30 minutes to assemble, 50 minutes to bake, plus time to cool. Yield: 6 main course servings, 12-18 appetizer servings.

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