Potato Casserole Recipe

Ingredients:

3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento (optional)

Directions:

Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir; add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.

Serves: 6

Crazy Jokes

Savory Breakfast Strata

Ingredients:

5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 Tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)

Directions:

Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 Tablespoon reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Serves: 6

Brain Teaser

Eggs Florentine Recipe

Ingredients:

1 box frozen chopped spinach
2 Tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon celery salt
Salt and pepper
1 cup medium cream sauce
1-1/2 teaspoons grated onion
Pinch nutmeg
6 eggs
1 cup grated Swiss cheese

Directions:

Cook spinach and drain well. Season with butter, lemon juice, celery salt, salt and pepper. Add cream sauce, grated onion and nutmeg to spinach and mix thoroughly. Place in shallow 1-1/2 quart baking dish. Break eggs over spinach mixture. Sprinkle cheese over eggs. Bake at 325 degrees for 15-20 minutes, or until eggs are set.

Serves: 4 - 6

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Arista di Maiale (Roasted Loin of Pork)

Ingredients:

1 Sprig fresh Rosemary, leaves only
4 - 6 Cloves garlic, peeled and crushed
6 fresh Sage leaves
Salt
Olive Oil
2 1/2 - 3 lb. boneless loin of pork

Preparation:

Pre-heat the oven to 375 F. On a cutting board, chop together the rosemary, garlic and sage until they practically turn into a paste. Add a pinch of salt as you do this, to extract the oils and to hold them together. Combine the resulting mixture with a tablespoon or two of Olive oil, then, using your hands, rub the mixture all over the pork. Cover and marinate for at least two hours at room temperature. Roast the pork for about 1 hour, or until a meat thermometer registers an internal temperature of 165 f. Remove the roast to a warm platter and cover loosely with aluminum foil. Allow the roast to rest for about 15 minutes before serving. In the meantime, deglaze the roasting pan with 1/4 to 1/2 cup of Vin Santo (If you want to be really Tuscan)or simply deglaze with hot water, scraping up all of the caramelized bits that have accumulated on the bottom and sides of the roasting pan. Slice and arrange meat--and potatoes if you're serving them--on a platter and pour the sauce over all.

Herbalife India

Savory String Bean Salad Recipe

Ingredients:

1 pound green beans (or No. 2 can)

6 Tablespoons salad oil

3 Tablespoons vinegar

1/2 teaspoon salt and pepper

1 onion, minced

4 hard cooked eggs, chopped

2 teaspoons vinegar

3 Tablespoons mayonnaise

1 teaspoon prepared mustard

4 strips bacon, sauteed

Directions:

Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.

Serves: 4 - 5

Kindermins - Herbalife

PASTA SALAD W/ TOMATO AND BASIL

Ingredients

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

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Frosty Frozen Charlotte Russe

Ingredients:

2 packages lady fingers or pound cake, thinly sliced
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries or peaches for topping

Directions:

Line a spring mold pan with split lady fingers, covering the bottom first, then sides. Beat egg yolks until thick and lemon-colored. Add sugar gradually and beat until light. Beat whipping cream until thick. Fold into egg mixture. Add salt to egg whites and beat until stiff. Fold into cream mixture, adding vanilla. Pour mixture into lined pan of lady fingers and freeze immediately. Top with fresh or frozen fruit to serve.

Servings: 10

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King Ranch Casserole

Ingredients:

2 cups cooked diced chicken
1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese

Directions:

Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour.

Serves: 8

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Guacamole (Avacado-chile Dip)

Ingredients

2 large, ripe avacados, peeled
Chopped green chile and pitted
1 1/2 teaspoons lime juice
1 tomato, minced
1/4 teaspoon garlic powser
1-2 green onions, minced
1/2 teaspoon salt

Directions

Mash avocados and mix with remaining ingredients. Serve with tostados.

Proverbs

Broccoli-Rice Whiz Recipe

Ingredients:

1/3 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped celery
2 Tablespoons butter
1 package frozen chopped broccoli, cooked
1 can condensed cream of mushroom soup
1 small jar (8 ounces) Cheez Whiz
Pepper

Directions:

Cook rice until tender. Saute onion and celery in butter. Stir in rice and well-drained broccoli; then add soup and Cheez Whiz. Season with pepper. Spoon into greased baking dish and bake at 350 degrees for 20-30 minutes, or until thoroughly heated.

Serves: 4 - 6

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STUFFED PICNIC BREAD

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped

Directions:

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees. Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 400 degrees for 20 to 30 minutes or until golden brown.

Yield: 1 loaf

Brain Teaser

Seafood Pie Recipe

Ingredients:

1 (9-inch) pie shell
2 Tablespoons butter or margarine
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 (3 ounce) can mushrooms
1/2 pound lump crabmeat
1/2 pound shrimp, boiled and peeled
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup slivered almonds

Directions:

Bake pie shell partially at 400 degrees for 5 to 7 minutes. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise. Stir well to combine. This mixture should be moist but not "runny," so drain off excess liquid. Spoon into pie shell. Bake at 350 degrees for about 20 minutes. Add almonds and remaining 1/4 cup Cheddar cheese. Bake 10 minutes longer. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell. If fresh seafood is not available, canned seafood can be effectively substituted.

Serves: 6

Herbalife

STRAWBERRY STUFFED FRENCH TOAST

INGREDIENTS:

1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry or maple syrup

DIRECTIONS:

Pre-heat oven to 400 degrees. Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside. Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" greased or buttered baking dish. In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally. Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.

Yield: 4 Servings

Klip7

CAJUN BEER CAN CHICKEN

INGREDIENTS:

1 3 1/2 to 4 pound chicken
1 12-ounce can of beer
4 teaspoons dry cajun seasoning

DIRECTIONS:

Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with salad oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry cajun seasoning
(optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.

Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees.

Stand the beer can on an aluminum pie plate, piece of aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 - 2 hours, or until the breast meat reaches 165 degrees.
Remove chicken carefully, as there may be hot liquid remaining in the can.

Yield: 4 Servings

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