Oven Baked Mediterranean Orzo

1 teaspoon olive oil
1 large onion, peeled and cut into very thin slivers
1 jar roasted red capsicum, sliced
2 cups vegetable broth
1 can black beans, undrained
1 can cannellini beans, undrained
2 jars marinated artichoke hearts, undrained and chopped
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seeds
1 1/2 cups uncooked dried orzo pasta
1/2 cup crumbled feta cheese


Heat oven to 230 degrees. Place oil and onion slivers in an oval 3- to 3 1/2-quart casserole dish. Bake until onion is soft and tinged with brown, about 10 minutes. Stir occasionally to loosen brown bits. (If you wish to include other fresh vegetables, such as zucchini, portobello mushrooms or peppers, slice and roast them with the onion for 10 minutes. Increase olive oil to about 1 tablespoon.)

Remove dish from oven and add red peppers, broth, both cans of beans with their liquid, artichokes with their marinade, basil, fennel seeds and orzo. Stir to combine. Cover and return to oven. Add additional water or broth if mixture appears dry or if pasta is still not soft. Continue to bake about 20 minutes, or until pasta is tender and all liquid is absorbed.

Sprinkle with feta cheese and serve.


Tuna Twinkie Souffle

Ingredients
1 Tbl rendered chicken fat, divided in half
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 175 C.
Grease a 7-inch souffle dish with 1 tsp of chicken fat and 1 tsp tuna oil.
Slice Twinkies in half lengthwise. Remove and reserve cream filling.
In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.
Blend until the mixture has reached the consistency of a thin batter.
Transfer ingredients to a medium saucepan and cook over low heat.
Stir in salt, white pepper, and mustard. Remove from heat.
Beat in egg yolks, one at a time, beating thoroughly after each addition.
Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry.
Fold beaten egg whites into tuna mixture. Pour into greased souffle dish.

Bake in 175 oven 40 to 45 minutes, or until puffed and golden brown.
Top with remaining Twinkie cream.

Serve with a tossed salad.

Bacon Cheesebuger Upside Down Pizza

8 slices bacon
455g ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese

2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
Preheat oven to 200 degrees C. In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned.
Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon. Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.