Chile Relleno Torta
½ pound cheddar cheese, grated
½ pound Monterey Jack cheese, grated
5 eggs
1/3 cup all-purpose flour
1 2/3 half and half
1 4 ounce can diced green chilies, drained
¼ cup picante sauce
Preheat oven to 375 degrees. Mix grated cheese and spread evenly in buttered 10 –inch pie plate. Beat eggs, add flour slowly, and then beat in half and half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set.
Makes 8 to 10 servings
Scouts Brownies
1 cup (2 sticks) unsalted butter
3 ½ ounces best-quality unsweetened chocolate (recommended brands: Callebaut or Valrhona – available at Williams-Sonoma)
3 tablespoons dark European-style unsweetened cocoa (recommended brand: Hershey’s Premium European-Style)
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extrac
1 cup chocolate chips (recommended brand: Mrs. Field’s)
Preheat oven to 350 degrees. Melt butter with unsweetened chocolate in top of double boiler, stirring occasionally. Set aside to cool. Sift together cocoa, flour, baking powder, and salt. Beat eggs until creamy, then gradually add sugar, beating constantly. Add vanilla and cooled chocolate-butter mixture. Stir in dry ingredients just until combined. Spread batter in buttered 9 by 13 inch pan. Sprinkle chips over surface. Bake for 30 to 35 minutes, or until center no longer jiggles when shaken. Cool, then cut into 32 pieces.
Makes 32 brownies
Lethal Layers
1/2 cup (1 stick ) unsalted butter
1/2 cup dark brown sugar
1 cup all-purpose flour
1 cup pecan halves -- (1 to 2 cups)
2 eggs
1 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
additional all purpose flour – see directions
1 cup chocolate chips
Preheat oven to 375. In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. This can also be done with 2 knives or a pastry cutter. Pat as a crust into a buttered 9x13 pan. Bake for 10 minutes, then cool completely.
When crust is cool, spread pecans evenly over the surfact. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour. Stir this into egg mixture. Pour this mixture over the pecans and crust. Sprinkle chips over the mixture.
Bake at 375 for 20 minutes or until center is set. Cool, then cut into 32 pieces.
New Potato Salad
12 new red potatoes, boiled in their skins until tender (15 to 20 minutes)
about ¼ cup best-quality mayonnaise (preferably homemade)
whipping cream
½ teaspoon salt
white pepper to taste
about 2 teaspoons snipped fresh dill
2 garlic cloves, minced
Cool and quarter potatoes. Thin mayonnaise slightly with cream. Add salt, white pepper, dill and garlic. Taste and correct seasoning. Chill.
Makes 4 servings
Montessori Muffins
2 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 Cup chopped, pitted prunes
1 egg, beaten
¼ cup oil
½ cup molasses
1 ½ cups milk
Preheat oven to 400 F. Combine whole wheat flour, baking powder, salt and prunes in a bowl. Stir together egg, oil, molasses, and milk in another bowl. Combine the mixtures, mixing just until blended. Spoon into a greased 12-cup muffin tin. Bake for 20 to 25 minutes, until a toothpick tests clean.
Makes 12 muffins
Goldilocks’ Gourmet Spinach Soup
5 tablespoons butter
1/4 lb. fresh mushrooms, dried, trimmed and diced
1 scallion, chopped
5 tablespoons all-purpose flour
2 cups chicken broth
2 cups milk
1/2 tablespoon salt (if desired)
black pepper
ground nutmeg (optional)
1/4 lb. cream cheese, softened and cut into cutes
1 cup grated Swiss cheese-Jarlsberg
3/4 lb fresh spinach, washed, trimmed, cooked, chopped
Melt butter in large saucepan, sauté the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes. Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg, if desired, cream cheese and Swiss Cheese; stir until melted. Then stir in spinach. Heat and stir very gently. Season to tastes, serve hot.
Makes 4 – 6 servings
Strawberry Super Pie
Crust:
¾ cup (1 ½ sticks) unsalted butter, melted
1 ½ cups all-purpose flour
1 tablespoon confectioners’ sugar
¾ cup chopped pecans
Topping:
2 pounds strawberries, divided
½ cup water
1 cup sugar
3 tablespoons cornstarch
Filling:
1 ¼ cups whipping cream
¼ pound cream cheese, softened
¾ teaspoon vanilla extract
½ cup confectioner’s sugar
Preheat oven to 375 F.
For crust, mix melted butter with flour, powdered sugar, and pecans. Press into a buttered 10" pie plate. Bake for 25 minutes or until light brown. Allow to cool completely.
Start topping by mashing enough strawberries to make one cup. Cut tops off remaining strawberries and set aside. Place mashed berries in a sauce pan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to a boil on top of stove, stirring. Boil about one minute or until clear and thickened. Set aside to cool.
For filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and powdered sugar. Carefully fold whipped cream into cream cheese mixture. Spread in cooled crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Stand whole (or halved, if your prefer) strawberries on top of cream filling, cut side down. When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all. Cream filling should not be seen between berries. Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides. Any left- over crushed berry mixture is delectable on toast or English muffins.
Schulz’s Guacamole Salad
1 head iceberg lettuce
¼ cup grated cheddar cheese
¼ cup grated Monterey Jack cheese
½ cup chopped scallions
8 cherry tomatoes, halved
1 cup crushed corn chips (recommended: Chili Cheese Fritos)
Dressing:
1 avocado, peeled, pitted and mashed
1 tablespoon fresh lemon juice
½ cup sour cream
1/3 cup corn oil
1 tablespoon picante sauce
Tear lettuce into small pieces and combine with cheeses, scallions, and tomatores. Cover and refrigerate in salad bowl until serving time. Combine all ingredients for dressing and mix well. Toss salad with dressing and sprinkle top with crushed chips.
Makes 4 – 6 servings
Crustless Jarlsberg Quiche
½ cup (1 stick) unsalted butter
½ cup all purpose-flour
1½ cups milk
1 teaspoon baking powder
1 teaspoon salt
2½ cups small curd cottage cheese
1 teaspoon Dijon mustard
9 eggs
11 ounces cream cheese, softened
¾ pound Jarlsberg, grated
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. In a saucepan, melt the butter over medium-low heat, add the four, and stir just until mixture bubbles. Slowly add milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.
Stir baking powder, mustard and salt into cottage cheese. Beat eggs well then beat in; softened cream cheese and cottage cheese mixture. Slowly beat in cream sauce, then thoroughly incorporate Jarlsberg and Parmesan. Pour into 2 buttered 10-inch pie plates. Bake for 45 minutes, until puffed and brown. Cut each quiche into eight large wedges.
Makes 16 servings
Anniversary Burgers
2 eggs beaten
2 tablespoons whipping cream
2 tablespoons milk
2 slices bread, torn up
1 tablespoon dried minced onion
1 ½ teaspoon salt
2 teaspoons prepared horseradish
¼ teaspoon black pepper
¼ teaspoon dried thyme
½ teaspoon dry mustard
2 pounds lean ground beef
1/3 cup (1 stick) unsalted butter
½ cup catsup
Light a charcoal fire.
Mix eggs with cream and milk then add torn-up bread, onion, salt horseradish, pepper, thyme, and dry mustard. Stir well, then let stand for 10 minutes, then stir well again until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well.
Melt butter with catsup and keep warm.
Measure out beef in ½ cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.
Makes about 9 patties.
Dijon Pasta Salad
1 pound tricolored fustilli or rotini pasta
2/3 cup corn oil
2 tablespoons cider vinegar
2 teaspoons Dijon-style mustard
2/3 cup mayonnaise
2 large celery ribs, chopped
6 thick bacon slices, cooked and chopped
2 hard-cooked eggs, chopped
2 scallions, chopped
½ to 1 teaspoon salt
paprika (optional)
Cook pasta in boiling water just until done, usually 11 to 13 minutes. Drain. Run cold water over pasta until it is completely cool.
In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefully and taste for seasonings. Chill thoroughly before serving.
Makes 8 to 10 servings
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