Prepare topping below, then
RECIPES FOR
NOVEMBER 1998
CALIFORNIA BROCCOLI CASSEROLE
3 1/4 c. fresh broccoli, cut up
1/4 c. chopped pimento
1 c. evaporated milk
3 Tbsp. grated parmesan
3/4 tsp. mixed Italian herbs
1/4 c. chopped green onion
3 eggs
1/2 c. low fat cottage cheese
3 Tbsp. dry sherry
Salt and pepper to taste
Preheat oven to 350°F.
Lightly steam broccoli until tender.
Arrange broccoli, green onion, and pimento
in a 2 qt casserole dish coated with vegetable spray.
In blender, combine eggs, milk, cottage cheese,
parmesan,
sherry, herbs, salt, and pepper.
Blend well.
Pour over
broccoli mixture.
Bake 35 minutes.
Serves 4.
Amy at:
http://www.oocities.org/Heartland/Ridge/7589/recipes.html
ref:11/01/98
PUMPKIN CAKE
1 - 16oz can pumpkin
1 - 12 oz can evaporated milk
1 - 1/2 cups granulated sugar
3 - eggs
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsps.ginger
1 cup pecan pieces
2 sticks butter
1 box yellow cake mix
Mix pumpkin, milk, sugar, eggs, salt and spices
in a bowl and pour into a 9x13 greased cake pan.
Sprinkle yellow cake mix on top and pat it down.
Sprinkle nuts over the top,
melt butter and drizzle that over the top.
Bake at 350°F for 45-60 mins.
Charlene's:
http://members.tripod.com/~cmurchison/holidays/thanks.html
ref:11/08/98
STICKY BUNS
1 loaf Bridgeford bread, thawed
Filling:
1 1/2 c. marg., soft
2 c. light brown sugar
1 c. pecans or walnuts
1 c. chopped raisins
1 tsp. cinnamon
Prepare filling:
In small bowl, with wooden spoon, cream 1 c. marg. with 1c. brown sugar.
Spread on bottom and sides of 2-9x9x2" square baking pans.
Sprinkle with pecans.
On lightly greased cookie sheet with oiled hands
spread thawed dough forming a 16x12" rectangle.
Spread with 1/2 c. marg; sprinkle with remaining brown sugar;
the chopped pecans, raisins and cinnamon.
Roll up from long side, jelly roll fashion; pinch edge to seal.
Cut crosswise into equal pieces; place, cut side down, in prepared pans.
Let rise until doubled.
Meanwhile, preheat oven to 375°F.
Bake 25-30 min.
Invert on board; let stand 1 min; remove pan.
Serve warm.
From Kathy's Kookbook
ref: 11/15/98
HOT ARTICHOKE DIP
1 can Artichokes (chopped fine)
8 oz. Parmesan Cheese
8 oz. Kraft Mayonnaise
Mix together and heat.
Place in small crock pot.
Serve with crackers.
From my Aunt Theresa
Greenwich, CT
ref: 11/22/98
CHICKEN PUFF BAKE
1/4 c. margerine
1/4 c. Bisquick
1/2 tsp. salt
Dash of pepper
1 1/4 c. milk
1 can chicken broth
2 c. cut-up chicken or turkey, cooked
1/2 c. shred. cheddar
1 can sliced water chestnuts, drained
1 jar diced pimento, drained
1 pkg. frozen French-cut beans, drained
Heat oven to 425°F.
Grease baking dish, 12x7.5x2".
Heat marg. in saucepan over low heat until melted.
Stir in baking mix, salt and pepper until bubbly.
Stir in milk and broth.
Heat to boiling, stirring.
Stir in remaining ingredients except Topping.
Boil and stir 1 min.
Pour into prepared baking dish
Spread topping onto casserole
Bake until golden, 20 min.
Let stand 5 min.
Topping:
Beat 3 egg whites until soft peaks form.
Beat 3 egg yolks until thick.
Mix 1/2 c. Bisquick baking mix and
1/2 tsp. each salt and paprika;
beat into yolks alternately with
1/2 c. milk and 1 tbl. veg. oil.
Fold in whites.
From Kathy's Kookbook
ref: 11/29/98
