Prestigious Recipes - August 1, 2001

TOMATO SALAD

Posted by Jeanne
3 large tomatoes, chopped*
1 small purple onion, thinly sliced (optional)
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 cup crumbled Gorgonzola cheese
Garnish: croutons
COMBINE tomato and, if desired, onion in a large bowl.
COMBINE basil and next 6 ingredients; add to tomato mixture, tossing to coat.
Sprinkle with cheese. Chill 8 hours. Garnish, if desired.
Yield: 4 1/2 cups.
Prep: 20 min., Chill: 8 hrs.
* 6 plum tomatoes may be substituted for 3 large tomatoes.
Enjoy and remember to kiss the cook often!
Love Jeanne =^..^=
We are anxiously awaiting our second Grandchild Baby
Brady to arrive any day now, so this Grandma is busy with Miss Lily
who has been staying with us until her little brother arrives!
Love the proud Grandmother!
Jeanne

Tomato Lace Quiche

Posted by MaiTai
This is a Richard Simmons Recipe. I haven't tried this one but I love quiche and this one looks pretty simple.
Crust:
2 cups cooked rice
1 egg beaten
1 tablespoon grated Parmesan chees
Filling:
1/4 cup chopped green onion
1 tablespoon butter or margarine
1 cup peeled, seeded and coarsely chopped tomatoes
3/4 cups (3 oz.) shredded Swiss cheese
2 tablespoon grated Parmesan cheese
3 eggs
1 cup evaporated skim milk
1/2 cup low-fat cottage cheese
1 teaspoon Italian mixed herbs
Preheat oven to 425 degrees.
In bowl, combine rice, egg and Parmesan.
Press firmly into deep (10 inche) quiche dish or pie pan to form a crust.
Bake 3 minutes. Remove from oven.
Reduce oven temperature to 350 degrees.
In skillet saute' onion in butter, stirring until onion is soft. Remove from heat.
Stir in tomato and cheeses. Spoon mixture into rice crust.
Bake 35 minutes or until just set.
Let stand 5 minutes, then slice to serve.
Note:In case you wondered, the name for this recipe came about
because the crust looks like lace, when cooked.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!

Creamy Pasta Primavera

Posted by Kelly
Rich and creamy, very yummy for the tummy! Serve with garlic toast!
Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes.
Original recipe makes 6 servings. Recipe has been scaled to make 6 servings.
1/4 pound spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
Directions
1 Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 In a skillet, melt 1/4 cup of the butter.
Sauté green onions, green peppers, red peppers and mushrooms.
Add cream cheese and milk and stir over low heat until cream cheese is melted.
Stir in ham and parmesan cheese. Toss spaghetti with remaining butter.
Combine with cream cheese mixture; toss lightly.

RED BEANS AND RICE

Posted by Starr
1 lb. dried red beans
3 1/2 C water or chicken stock
4-6 cloves garlic, chopped
1/2 C celery, chopped
2 bay leaves
1 large onion, diced
1/4 cup oil
1 lb. smoked sausage, sliced
3 T fresh parsley, chopped
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C steamed rice
Serves 6-8
Wash, sort and soak beans overnight, as per package instructions.
Drain beans and place in a Dutch Oven with 3 cups cold water.
Add garlic, celery, onion, bay leaves and oil and bring to a boil.
Reduce heat and simmer for about 2 hours, adding water as needed and stirring occasionally.
Add sausage and parsley and continue cooking for about an hour.
Season with salt, pepper and hot sauce to taste during the entire process.
Serve over steamed rice.
ENJOY!!!!

sweetened Condensed milk

Posted by Skylight
1 c. instant nonfat dry milk
2/3 c. sugar
1/3 c. boiling water
3 T melted butter
Combine all ingredients in blender; process until smooth.
Store in refrigerator up to one week.
Use for any recipe that calls for sweetened condensed milk.
This recipe equals 1 can of Eagle Brand milk