Remove and discard stems from mushrooms. Place caps on greased baking sheet. Combine oil and garlic, brush over mushrooms. Broil 4 -6 inches from the heat for 4 to 5 minutes or until tender. In a small bowl, combine crab and mayo. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Mix egg yolks, Miracle Whip, pepper rings, dash of Greek seasoning and Sweet & Low. Spoon mixture into boiled egg whites. Also can serve egg yolk mixture with crackers, celery or carrot sticks.
2 pie shells (Ritz Pie Shells Deep Dish recommended)
2 2/3 cup water
Stir soup, water and vegetables, garlic powder and Greek seasoning. Place pie shells over mixture (tear into pieces or cut into strips). Bake for 90 minutes or until done.
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
16 oz. sharp cheddar cheese, grated
1 cup flour
Melt butter in 9-by-13 pan in the oven. In a large mixing bowl, beat eggs with flour, salt and baking powder. Stir in milk. Add cheese and spinach. Spread mixture in baking dish. Bake for 25 minutes or until golden and set in center. Cool slightly and cut into squares. Serve immediately or squares can be refrigerated and reheated as needed.
1/4 cup julienne green/red sweet peppers (save a few for garnish)
Pastry shell:
1 cup flour
1/2 teaspoon salt
1/4 teaspoon dried dill
1/3 cup shortening
3-4 tablespoons ice water
Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350 degrees. In a small saucepan, cook leeks in butter until tender. Arrange cheese in bottom of pastry shell. Toss salmon with lemon juice and spoon over cheese. In a medium bowl, beat eggs, sour cream, Ranch dressing mix, leeks and flour. Pour over salmon. Top with green pepper. Bake 30 minutes or until golden brown. Let stand for 10 minutes before serving.
Slice eggplant crossways in 1/4 to 1/2-inch-thick slices. In a bowl, mix egg and milk and dip the eggplant into it, then dip and cover with breadcrumbs. Fry in a medium-hot skillet until browned on both sides. Place fried eggplant in a casserole dish. Top with spaghetti sauce, grated mozzarella cheese and sprinkle with parmesan cheese. Bake for 5-10 minutes.
Submitted by: Lillian Starciak of Hot Springs Village
2 cups grated, raw potatoes
Salt and pepper
2 tablespoon flour
2 well-beaten eggs
Pour off water accumulation on top of grated potatoes. Add rest of ingredients and beat well. With spoon drop mixture onto hot griddle and spread as thinly as possible. Fry on both sides and serve. Add fruit or any sugarless preserve as desired.
Spread refried beans over the cheese in 8-by-8 dish. Spread desired amount of salsa over to cover. Heat in oven for about 15 minutes. Eat with chips or spread on a tortilla.
2 1/4 cup quick oats or 2 3/4 old-fashioned oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisin or dried fruit
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 1/3 cup skim milk
2 eggs
1 tablespoon vegetable oil
1 tablespoon vanilla
Milk, yogurt, fruit (optional)
Spray 8-inch glass baking dish with cooking spray. In a large bowl, combine oats, sugar, raisins, cinnamon and salt. Mix well. In a medium bowl, combine milk, eggs, oil and vanilla. Mix well. Add the wet ingredients to the dry ingredients. Mix until well blended and pour into baking dish. Bake 55 to 60 minutes or until cereal is set and firm to the touch. Cool slightly. Serve topped with milk or yogurt and fruit if desired.
In a large skillet, heat oil over medium-high heat. Add zucchini, scallions and garlic. Saute for 6 to 8 minutes, or until zucchini is tender. Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.
Split chilies enough to allow insertion of cheese, cut in 1/2 to 1 inch slices. Place chili with cheese in center of egg roll wrapper (can use two wrappers for extra thickness) and fold envelope style. Seal edges with water or juice from canned chilies. Pan or deep fry chili rellenos until golden brown. Serve on bed of lettuce along with refried beans and or Spanish rice. Can be served with salsa, avocado dip or sour cream
1 green onion or 1 tablespoon regular onion, diced
1/2 diced tomato (optional)
2 tablespoon sour cream (optional)
In a bowl smash the garlic into a paste with a spoon (or use a garlic press). Cut, seed and peel the avocados. Put avocados in bowl with the garlic and smash with a fork until mushy. Add the lemon juice, salt and garlic salt to taste. Mix well. For smoother guacamole, add the sour cream at this time. Add tomatoes and onions, if desired.
Fry a corn tortilla or use prepared taco shell. Put guacamole in tortilla or taco and top with shredded lettuce, tomatoes, onion, cheese and salsa.
Cook pilaf according to directions on the package and set aside. Toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in 2 teaspoons of sesame oil in a large skillet until limp. Add cumin, coriander, raisins, carrots, cabbage, salt, water and stir well. Cover with lid, reduce heat to low, simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, toasted peanuts and mix well.
In a small bowl, combine remaining ingredients, whisk together, add to pilaf mixture and stir well.
Spray baking dish. Heat 1 1/2 cups of salsa and the chili powder to boiling. Stir in rice. Stir in beans. Spoon about 2 tablespoons of rice mixture onto one side of each tortilla. Roll up tortillas; place seam side down. Spoon remaining salsa over tortillas. Sprinkle with cheeses. Bake uncovered for 15 to 20 minutes.
