Plain Pastry for one 9-inch pie crust
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill
Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.
1 (16 oz.) package elbow macaroni
1/2 pound sharp cheddar cheese, shredded
1/2 pound gouda, shredded
1/2 pound jack cheese, shredded
1/2 pound Colby cheese, shredded
1/2 stick butter or margarine
3 tablespoons flour
2 cups milk, or 1 cup milk and 1 cup beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
Boil macaroni according to package directions, drain and keep warm. Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly. Whisk in milk. Stir until thickened, over low heat. Mix in cheeses, reserving 1/2 cup of cheese. Stir until melted and smooth. Mix in cooked macaroni.
*To make baked macaroni & cheese:
Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs. Bake for 30 minutes at 350.
1 6-ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoons butter
1 10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup
1/2 cup sour cream
1/3 cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
1/3 cup finely shredded Parmesan cheese
Prepare rice mix according to package directions. Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.
Makes 4 servings.
1 cup finely chopped onion
1 red bell pepper, diced
2 tbsp butter
1 (16 oz) pkg shredded cheese
2 tbsp cornstarch
1 (14 oz) can chicken broth
1 1/2 cups cooked, diced ham
1 1/2 cups cooked broccoli florets
3/4 cup cooked, diced carrots
1 tsp Worcestershire sauce
1/2 tsp garlic powder
2 cups half-and-half cream
Saute onion and pepper in butter in large saucepan. Mix cheese and cornstarch in bowl. Pour broth into saucepan and add cheese mixture a little at a time. Cook soup over medium heat until cheese melts. Stir until smooth and creamy. Add ham, broccoli, carrots, Worcestershire, garlic powder and a little salt and pepper and stir well. Heat over low heat, pour in cream and stir well.
*To make this Vegetarian, substitute vegetable broth for chicken broth and omit ham.
1/2 teaspoon seasoned salt
1/2 cup mayonnaise
1 cup Monterey Jack cheese, grated
1 cup sharp cheddar cheese, grated
1 -3 oz. package cream cheese
3 tablespoons pimientos, chopped
1 teaspoon onions, grated
cracked black pepper
Blend cheeses and mayonnaise. Stir in seasonings, onion and pimentos. Chill.