APRIL 1999



2 eggs, well beaten
3 tbl. margarine
2 small onion, thinly sliced
3 tbl. flour
2 tbl. olive oil
1 3/4 cup milk
1 10z. pkg. frozen spinach, thaw & drain
1 c. shredded cheddar cheese
12z cooked ham, cut into strips
1/4 c. dry sherry or milk
1 24z. pkg. frozen shredded hash brown potatoes
1 tbl. Dijon mustard
1/4 c. grated parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. pepper

In medium bowl, beat eggs and set aside.
In a large saucepan melt marg.; stir in flour.
Add milk all at once.
Cook and stir till bubbly; cook 1 minute more.
Remove from heat.
Stir 1 cup of hot mixture into beaten eggs;
return mixture to saucepan.
Stir in cheddar cheese, sherry and/or
milk, mustard, nutmeg and pepper.
Set aside.
In a large skillet cook onion
in hot oil until tender, about 5 minutes. Stir in spinach; set aside.
Place half of the ham in an ungreased 2 qt.
rectangular baking dish or casserole.
Break up hash brown patties and place half atop ham.
Spoon half of the cheese sauce atop potatoes.
Spoon the spinach mixture atop cheese in dish.
Repeat layers with remaining ham, potatoes, and sauce.
Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350F oven about 30 min.
Let stand 10 min.

from Kathy's Kookbook

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3/4 cup crushed graham wafers
1/4 cup finely crushed pecans
3 Tbsp. margarine, melted
3/4 cup crushed fresh raspberries
4 oz. cream cheese, softened
10 1/2 fl.oz. condensed milk, (Bordens)
1 cup whipped topping, nodairy

In a medium size bowl,
combine graham wafer crumbs,
crushed pecans and melted margarine,
mixing well to blend.

Spoon mixture evenly into a 12 cup
muffin pan lined with baking cups.
Press with a spoon to firm bottom.

Puree' raspberries and set aside.
Beat cream cheese until fluffy.
Add condensed milk and 1/2 cup
raspberry puree' and
mix until well blended.
Fold in whipped topping.

Spoon evenly into baking cups.
Freeze for at least 5 hours.
When ready to serve,
remove paper liners.
Invert cakes and
place on a serving plate.

Serve frozen with
remaining raspberry puree'.
Garnish with a few whole raspberries.

Uncle Bill's Tips:
Frozen raspberries can also be used,
drain some of the liquid

Thanks to Uncle Bill
Visit him at: http://mypage.direct.ca/w/wanatoos/

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2 tbl. butter
large onion, chopped
c. chopped green bell pepper
1 tsp. salt
3/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1# lean ground beef
1 egg, beaten to blend
c. fine dry bread crumbs
c. catsup
1 tsp. Worcestershire sauce

Preheat oven to 375F.
Melt butter in heavy medium
skillet over medium low heat.
Add next 8 ingredients and cook
until vegetables are tender,
stirring frequently, about 10 min.

Combine meat, egg, bread crumbs,
1/4 cup catsup and Worcestershire
sauce in medium bowl.
Blend in sauteed vegetables.
Form mixture into loaf 1 3/4"
high and 5" wide in baking dish.

Bake 20 min.

Spread top with remaining 1/4 c. catsup
and bake for 40 more minutes.

Thanks to my friend Rod
from Maui, HI

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Craisin Oatmeal white Chocolate Chunk Cookies

2/3 cup Margarine, soft
2/3 cup Brown sugar
2 Eggs
1 cup Old fashioned oats
1 cup Flour
1 teaspoon Baking soda
teaspoon Salt
6z package Craisins
2/3 cup white chocolate chunks
Preheat oven to 375 F.
Using electric mixer, beat margarine
and sugar together in medium bowl
until light and fluffy.
Add eggs, mixing well.
Combine oats, flour, soda,
and salt in separate bowl.
Add to butter mixture in several additions,
mixing well after each addition.
Stir in craisins and chocolate.
Drop by rounded spoonfuls
onto ungreased cookie sheets.
Bake 10-12 min.
Kathy's Kookbook

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