Beth’s Turkey Tetrazzini November 26, 2006

2 Tbsp. chopped onion

1 Tbsp. butter

1 Can Cream of Mushroom soup

½ Cup water or turkey broth

½ cup cheddar cheese

1 Tbsp. wine

6 oz. Spaghetti, cooked

1 Cup cooked turkey or chicken, diced

2 Tbsp. chopped pimento

1 Tbsp. chopped parsley

Sauté onion in butter; add soup, broth, cheese and wine. Cook over low heat until cheese is melted. Add remaining ingredients. Bake in a buttered casserole at 350° for 20-30 minutes or until hot through and bubbling.

Casserole can be frozen. Thaw in refrigerator and bake as above.

Chicken Enchiladas November 26, 2006

 ½ c. chopped onion

 1 4 oz. can green chilies, drained – divided 

 3 Tbsp. butter – divided 

1/3 c. picante sauce

1 c. sour cream – divided

½ – 1 tsp. chili powder

2 ½ c. cooked cubed chicken (or turkey)

 2 c. shredded cheddar cheese – divided  

12 flour tortillas 

2 Tbsp. flour 

1 c. chicken or turkey broth 

 In glass bowl, combine the onions, 2 Tbsp. chilies and 1 Tbsp. butter. Microwave on high for 1 minute. Add picante sauce, ¼ c. sour cream and chili powder. Stir in chicken and ½ c. cheese.

Divide the mixture among tortillas. Roll tortillas; place seam side down in 13 x 9 inch dish. Set aside.

Microwave remaining 2 Tbsp. butter until melted. Blend in flour, then slowly stir in broth. Microwave on high 3-4 minutes until thickened, stirring every minute. Stir in the remaining sour cream and remaining chilies. Pour over enchiladas.  Top with remaining cheese.

Cover pan and freeze.

Thaw completely before baking.  Bake, covered, 60 minutes at 325.

Cranberry Upsidedown Cake November 25, 2006

2/3 cup sugar

1 cups fresh or frozen cranberries (do not thaw) 

Cake: 1 ¼ cups flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon lemon (or orange) zest

2/3 cup milk

¼ cup butter

¼ teaspoon vanilla

1 egg  Heat oven to 350 F.  Grease 8-inch square or round baking pan.  Sprinkle 1/3 cup of the sugar in pan.  Arrange cranberries over sugar; sprinkle with remaining 1/3 cup sugar.  Cover with foil.  Bake at 350 F for 30 minutes.  Remove foil; cool. In large bowl, combine all cake ingredients; blend at low speed until moistened.  Beat 2 minutes at medium speed.  Pour batter evenly over cranberries. 

Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean.  For easy removal, run knife around edge of pan.  Invert onto serving plate, leaving pan over cake for 2- minutes; remove from pan.  Serve warm or cold.

Swedish Meatballs November 15, 2006

1 cup minced onion

2 tablespoons butter

1 egg

½ cup milk

½ cup fresh breadcrumbs

1 ¼ teaspoons salt

1 tablespoon sugar

½ teaspoon ground allspice½ teaspoon nutmeg

1 pound ground beef

½ pound ground pork

1 tablespoon butter (optional)

3 tablespoons flour

2 teaspoons sugar

1 teaspoon salt

Dash pepper

1 cup water

¾ cup half and half

Sauté onion in 2 tablespoons butter.  In bowl combine egg, milk, crumbs and seasonings.  Add meat and sautéed onions; mix until well blended.  Shape into 1 ¼ inch balls.  Place in two lightly buttered 9×13-inch baking pans.  Bake in a 350 F oven until lightly browned, 25 to 30 minutes. 

Transfer meatballs to ovenproof serving dish or casserole.  Scrape fat drippings from baking pans into saucepan.  Add 1 tablespoon butter if necessary.  Stir in flour, 2 teaspoons sugar, 1 teaspoon salt and pepper.  Gradually add water and half and half; stir over low heat until mixture comes to a boil; boil and stir 1 minute.  Pour gravy over meatballs.  Bake uncovered, in a preheated 325 F oven 20 to 25 minutes.   

Tip:  If made ahead and refrigerated, allow 15 to 20 minutes extra baking time.

 

Tomato and Basil Quiche November 11, 2006

1 tablespoon olive oil

1 onion, sliced

2 tomatoes, peeled and sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

1/2 cup milk

1/2 teaspoon salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

1 1/2 cups shredded Co-jack or cheddar cheese, divided

 

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.  Heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.

Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.