Page93,Babylove's

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CHEESE SOUFFLE WITH FRESH CORN

1 1/2 cups (300g) fresh corn kernels (about 3 ears)
1 cup (225ml) skim milk
1/2 cup (63g) all-purpose flour
1/2 cup (100g) cottage cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper [ can substitute paprika]
1/8 teaspoon nutmeg
2 large egg yolks
1 cup (100g) shredded Cheddar Cheese
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
Cooking spray

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheese; pulse 2 times or until well blended. Spoon corn mixture into a large bowl. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture into a 2-1/2 quart (2-1/2 liter) souffle dish coated with cooking spray. Bake souffle in a 400 degree (200 degrees Celsius) oven; immediately reduce oven temperature to 375 degrees (190 degrees Celsius) and bake 45 minutes or until puffy and golden. Makes approximately 6 servings.

KAREN'S SCALLOPED POTATOES

Generously butter a10 inch souffle dish or any deep casserole with rather straight sides. (recipe can be adjusted for smaller portions, use smaller diam. dish)

Peel and slice very thinly 6 baking potatoes. redskin don't work here
Peel and slice very thinly 3 medium onions
1/2 C flour (approx)
1C parmesan cheese, grated
3 C milk
8 T butter or margarine
Salt & Pepper to taste

Layer 1/4 potato and onion in bottom of casserole, overlapping potatoes slightly. Sprinkle with S&P, 1/4 C cheese, 2 T butter and 2T flour. Layer potato and onion again, topping with cheese, butter and flour, pepper until potatoes and onions are used up.Leaving 2 inches from the top. (I have divided all into 4ths for simplicity). Use more cheese if you like. Use less salt if you use margarine. Top with milk until milk covers the contents entirely. Cover with foil or lid and place on baking sheet to catch any spills. Bake at 350 F for 1 hour or until potatoes are tender when pierced with fork.

DRIED BEEF AND CREAM CHEESE DIP

2 8-oz. packages cream cheese, softened
1 5-oz. jar dried beef, finely chopped
1 clove garlic, minced
2/3 cup sour cream
2 Tbsp. green onions, chopped
2/3 cup pecans, chopped

Combine first 5 ingredients together and mix well. Place in a baking dish and top with pecans. Bake at 350 degrees for 15 minutes. Serve with crackers.

BLACK BEAN SOUP

3 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
3 boneless skinless chicken breasts, cut into small pieces
3 - 15 oz. cans of black beans
2 - 15 oz. cans of chicken broth
1 pound smoked sausage, cut into small pieces
3 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. fresh cilantro
Grated cheddar cheese, sour cream, chopped onion, chopped scallions, jalapeno peppers, tortilla chips, hot sauce

Using medium heat, saute onion in oil until it is transparent; add garlic and chicken pieces and stir until chicken is slightly browned. Add black beans, with liquid, then add broth and sausage. Season with chili powder, cumin and cilantro. You may add more of these spices to perk up the soup. Bring the soup to a boil on high heat, then turn down to medium heat and simmer for 30 minutes. After the soup has simmered, check to see if the soup needs more seasoning. Serve soup with grated cheddar cheese, sour cream, chopped onion, chopped scallions, jalapeno peppers, tortilla chips and hot sauce as condiments.

PINEAPPLE-MACADAMIA NUT PIE

1 - 9 inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 tsp. rum extract
1 8-oz. can crushed pineapple, drained
1/2 cup macadamia nuts, crushed

Cream together butter and sugar. Add eggs one at a time and continue beating. Add corn syrup, flour, rum extract, pineapple and nuts. Pour into pie shell and bake at 350 degrees for 40 minutes or until firm. Allow to cool before serving.

BANANA-PINEAPPLE DELIGHT

Ingredients:

2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners' sugar
2 eggs
4 tablespoons cornstarch
1 tablespoon vanilla extract
3 bananas
1/4 cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed

Directions:

Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.

In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.

Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

CHICKEN PASTA SALAD

Ingredients:

1 pound tri-color spiral pasta
3 chicken breast, boiled and chopped into bite size pieces
1 purple onion, finely chopped
1 bell pepper, chopped
1 cucumber, chopped
2 stalks celery, chopped
6-8 oz. ranch style dressing

Preparation:

Cook chicken and remove from pot. Add spirals to boiling water and cook until done (adding water if necessary). Rinse pasta under cold water until no longer warm. Add remaining ingredients and mix well. This salad is great when you want to do something up ahead of time.

BRIOCHE

4 cups (1 L) all-purpose flour, plus more for kneading
1/4 cup (60 ml) sugar
1 1/2 tsp (7 ml) instant yeast
1 tsp (5 ml) salt
8 Tbs (120 ml) cold butter, cut into small pieces
3 eggs
1 egg yolk
1/2 cup (125 ml) plus 2 Tbs (30 ml) milk
1/3-1/2 cup (80-125 ml) water

Combine the flour, sugar, yeast, and salt in an electric food processor and process with the steel blade for 5 seconds. Add the butter and 3 eggs and process for 10 seconds. Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water while the machine is running and process for 30 seconds. The dough should be very sticky - if it is not, add more water. Grease a large bowl and scoop the dough into it. Cover with plastic wrap and let rise 2 to 3 hours, until doubled in volume. Punch the dough down and, using just enough flour to enable you to handle the dough, shape it into 2 loaves. Place each loaf in a buttered loaf pan (8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)). Cover and let rise for 1 hour. Mix the egg yolk with the remaining milk and brush on the tops of the loaves. Bake in a preheated 400F (200C) oven for about 30 minutes, until golden brown. When done, the loaf should fall out of the pan easily and the bottom should sound hollow when thumped. Remove from the loaf pans and cool on wire racks. Makes 2 loaves.

SOUTHWESTERN CASSEROLE

2 chicken breasts
1/2 red onion, finely chopped
Red and green peppers, finely chopped
Cilantro, finely chopped, to taste
Can of corn
Can of black beans
Salsa-whatever kind you like, to taste
1 box of Penne noodles
Shredded, low-fat Mexican cheese blend
1 packet Fajita seasoning
1/4 cup flour
1 cup milk
1/2 cup chicken broth

Season the chicken with half of the fajita seasoning and cook in non-stick skillet; when done, cool and then dice into bite size pieces. Cook the pasta, and then add all of the vegetables to it. Combine the milk and broth with the flour and the rest of the fajita seasoning, and mix will till blended. Combine with the pasta, add the cheese, and mix well. Layer in a large casserole dish, cover with foil, and cook in a preheated 350 degree oven for 30 minutes.

BAKED PENNE CASSEROLE

1 (16 ounce) package penne pasta
1/2 pound ground beef
1/2 lb. Italian sausage (out of the casings)
1 onion, chopped (or more)
1 Tablespoon minced garlic
6 to 7 cups of spaghetti sauce ( homemade or two 26 oz. cans of good spaghetti sauce)
6 ounces provolone cheese, sliced or grated
6 ounces mozzarella cheese, grated
1 1/2 cups sour cream (or half sour cream & half cottage cheese )
4 Tablespoons (about) grated Parmesan cheese

Cook the pasta ( we prefer it under cooked because it will cook more in the casserole) and drain it well. Saute the onion and meat in a large skillet or pan big enough to hold all the sauce. Add the garlic, stir, and add the spaghetti sauce. Simmer about 15 minutes. Taste and season as you like. ( I often add basil or rosemary, and a little sugar to make up for the sweetness lost with canned sauce) Put in layers in a greased 9x13 inch baking dish in this order : 1/2 of the pasta, provolone cheese, sour cream, 1/2 of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce. Top with lots of fresh grated Parmesan cheese. Bake at 350 degrees F (175 degrees C) for about 30 to 40 minutes, or until the cheese is melted and everything is heated through. About 8 servings.

NOTE:You can change the type of pasta - use your favorite but it should be sturdy (not angel hair). Try it first as written, then the amounts and type of meat can be changed as you wish, and you can add a layer of mushrooms in the middle, if you like, or more cheese, or less, or roasted vegetables, or...

SAUSAGE/BEAN POT

1 # pork sausage with sage
1 14-16 oz can pork and beans or white cannellini beans
1 14-16 oz can lima or butter beans
1 medium green pepper, chopped
1 medium yellow onion, chopped
3-4 stalks celery, chopped
4 (or more ) garlic cloves, minced
1 6 oz can tomato paste, thinned with 1/4 c water
pepper and salt to taste

This is better cooked in a non-stick pan or dutch oven. It does tend to stick. Break up and cook sausage till browned. Remove to paper towel to drain. Drain excess grease from pan, leaving about 1 Tbs and any cracklings. Saute vegetables till translucent, scraping often to prevent sticking. Add beans and tomato paste, stirring gently to avoid breaking up beans. Season according to taste. If you like to taste each ingredient and crunchy vegetables, then cook about 30 minutes over medium heat, stirring gently.

If you like to taste blended dishes, then cook over low heat about 1-1.5 hours, stirring occasionally to prevent sticking. Either way, this is a very tasty dish, made even better by fresh baked bread and butter. It serves 4 generously, and can extend to 8-10 servings by adding lots of bread, salad and desert. It's especially good the next day. Hope you enjoy.

HUMBLING MOMENTS SWEET POTATO CASSEROLE

1 Large can (29 oz) Sweet Potatoes (cut yams in syrup)
3/4 stick of Butter
1 cup of Sugar
1/2 teas Cinnamon
1/2 teas Nutmeg
2 Eggs

Microwave the Sweet Potatoes for 5 minutes on Medium power or warm in a sauce pan with syrup. In a large bowl, mash the sweet potatoes & add butter, sugar, cinnamon, nutmeg & eggs. (I use a food processor) Mix to very smooth. Put in an oven proof glass or casserole dish (10" x12" x 2-1/2") & bake, uncovered, 20 minutes @ 400 F.

Mix the "Topping" while the Potato Mixture is cooking. When potato Mixture is done, spread the topping over the top surface of the dish & bake another 10 minutes to brown.

Topping:

3/4 stick Butter, melted over low heat, then add the following & mix well. 1/2 cup brown Sugar, stir to smooth
1/2 cup chopped Nuts (Walnuts-or-what ever you like) (2 to 4 oz pkg.)
3/4 cup crushed corn flakes (Food processor, blender, rolling pin, hammer, etc.)

Note: I double the recipe ever since the first time I made it. (large family & always guests.) I do it in 2 batches, because its to much for my food processor bowl. It will fill a 12-1/4" x 10-1/2" x 2-1/2" close to the top. I cook the sweet potato mixture an extra 15 minutes before adding the topping, for a total of 35 minutes. It helps the center set up better. I don't double the topping.

SCRUMPTIOUS SAUSAGE CASSEROLE

1 refrigerated package of 8 crescent rolls
1 lb. sausage
2 cups shredded cheese (I prefer cheddar)
6 eggs
1/4 cup of milk
salt and pepper to taste

Unroll the crescent rolls in a 13x9x2 greased pan (I spray with no-stick cooking spray). Brown the sausage and drain. Put the cooked sausage on top of the rolls. Beat the eggs, milk, salt and pepper and pour the mixture over the sausage. Sprinkle all of the cheese on top. Bake at 350 degrees for 25-30 minutes or until the cheese is melted. Serves 4-6

GRANDMA'S LEMON MERINGUE PIE

Ingredients:

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 large egg yolks, beaten (room temperature)
1 (9 inch) pie crust, baked
4 large egg whites (room temperature)
6 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

YELLOW SUMMER SQUASH AND ONIONS

5 yellow squash
1 large onion
Margerine or butter
Salt
Pepper
Sugar

Slice squash and onion,put to the side in two different bowls. In a large skillet, put the margerine or butter. Over medium heat, put a layerof squash, then a layer of onion. Sprinkle a little salt and pepper, then sprinkle a little sugar over everything. Then begin the process again, squash, onion, salt and pepper, then sugar. Cover until squash becomes soft. Then uncover and cook until water boils out. Then you can raise the heat a little to let fry a little . At this point you can let it brown some or if you wish you can serve it as is(steamed).