Archived Recipes - Page 1 (6-30-11 through 11-3-11)

These recipes have been collected over the past forty plus years, some that have been in my family for years, some that I've created, and others that I have collected from friends.   Where I can, I will have step by step instructions and in some cases pictures.  I love to cook and I hope that you will find this page helpful.  

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November 3, 2011

Here’s a fun recipe to make and even the kids (husband) will like it.  This is great to make for the upcoming football ‘weekends’. 

Shopping List:
  • 8 oz cream cheese
  • 16 oz sour cream
  • Envelope of taco seasoning
  • Lettuce
  • Tomatoes
  • Ground beef
  • Shredded Mozzarella and cheddar cheese
  • Salt
  • Pepper
  • Minced onion
Taco Salad 
1 8 oz. Cream Cheese
1 – 16 oz Sour Cream
1 Envelope of taco seasoning
1 pound or more of ground beef (I use ground chuck)
Lettuce (cut real fine)
Tomatoes (cut into little cubes)
Shredded Mozzarella and cheddar cheese
Salt and Pepper to taste
Minced white onion to taste
Mix with mixer until creamy the cream cheese, sour cream, and taco seasoning.  Make this first and refrigerate. 

Brown the ground beef.  Add the salt and pepper to taste along with the minced white onion.  

Layer in a large platter/baking dish (9 x 13):
  1. Ground beef
  2. Taco mixture on top of beef 
  3. Lettuce that has been cut real fine 
  4. Tomatoes – cut into little cubes 
  5. Shredded Mozzarella and cheddar cheese – as much as you like.

After you complete the layers and just before you serve – put tortilla chips around the edge.  



October 27, 2011

Although I live in the South, I am not a cornbread fan.  This could be because I was raised in the North, and never had cornbread until I was in my late teens.  I do have one friend that made the only cornbread I liked, it was more like a cake.   I honestly thought I would never find another cornbread recipe that was its equivalent, until this weekend.  It is so good I wanted to share.  It is easy to make and is not dry like other cornbreads that I have tried.  I think you will like this one too!  Thanks Mom!

Shopping List:

  • Vegetable oil
  • Corn (canned or frozen)
  • Sour cream
  • Cornmeal
  • Eggs
  • Sugar
  • Baking powder
  • Salt

Mississippi Cornbread  
¼ to ½ cup vegetable oil (I use ¼ cup)
1 cup corn
(if canned, drain; if frozen, cook first. Save the liquid from either method you choose to use and use if batter is too thick)
1 cup sour cream
1 cup cornmeal
2 eggs
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt

Mix in order given and mix well.  Place in round pie pan that you have sprayed with Pan or equivalent.  Bake about 25 minutes at 400 degrees. 

Serve with your favorite barbeque or chili recipe (see mine under the post dated  20 December 2010 on this recipe page)


October 20, 2011

Well, I still in my "KISS" (keep it simple, sweetie) mood this week as far as cooking.  This week is a family favorite (especially my husband) - Watergate Salad.  What I like about this recipe is it tastes good and it looks pretty AND you can serve it anytime.

Shopping List:
  • 1 box pistachio pudding
  • Cool whip (9 oz)
  • Crushed pineapple (20 oz)
  • Miniature marshmallows
  • Nuts
Watergate Salad 

1 box pistachio pudding
1 20 oz can crushed pineapple, drained
1 cup miniature marshmallows
1/2 cup chopped nuts (I use walnuts)
1 9 oz cool whip
Mix together the pistachio pudding, crushed pineapple, marshmallows, and nuts.  Fold in the cool whip.  Place in bowl and chill.  Serve in individual serving dishes and top with a cherry. 
 October 13, 2011

Ever get home and just don’t feel like doing a lot of cooking and don’t want to go out to eat.  Here is a simple meal – easy to prepare – and tastes good. 

Chicken Noodle Soup and Bacon/Cheese/Tomato Open Face Sandwich

Shopping List:
  • Box of Chicken Noodle Soup
  • 1 can Cream of chicken soup
  • Sliced American Cheese
  • Sliced Pepper Jack Cheese
  • Tomato
  • Bacon or Real Bacon Bits
  • Shredded Parmesan Cheese
  • Whole Wheat Sandwich Rounds 
Chicken Noodle Soup: 
    In a saucepan, pour the amount of water required by the directions on the box.  In most cases this is 4 cups.  Before turning on the heat, add the soup mix. Turn the heat on high and stir the mixture.  Immediately add the can of cream of chicken soup. Stir to mix well and keep stirring until the mixture comes almost to a boil.  Reduce the heat to the lowest temperature and cover.  Check often and stir occasionally while making the sandwiches. 
Bacon/Cheese/Tomato Open Face Sandwich: 
     Open the sandwich rounds and put the following on each half:
  • One slice of American cheese (I use the real stuff not the cheese product) 
  • One slice of pepper jack cheese 
  • 1 piece of bacon cut into two pieces or bacon bits evenly spread on the cheeses. 
  • Depending on the size of tomato – one slice if it is a large tomato or 2 slices if it is a small tomato. Place on top of the cheeses and bacon. 
  • Sprinkle with shredded Parmesan cheese (not grated) 
Once you have ‘loaded’ the sandwich, place in toaster oven and toast for 4 to 5 minutes.  If you don’t have a toaster oven, lightly toast the sandwich rounds first before you start to load them.  Then load the sandwich rounds and heat in a microwave or oven until cheese starts to melt.

September 29, 2011

I hope your last week has been as great as mine.  The weather here in upper east Tennessee has been absolutely beautiful.  70's during the days and 40's to 50's at night.  The leaves are turning color and  the mountains are spectacular against the crystal blue skies.  God's Country!

This week the recipe is so... simple that even the guys can make it.  Plus, it gets you in and out of the kitchen so you can sit on the porch and enjoy the weather.  

Special thanks to Jennifer for the recipe!  

Shopping List:
  • 2 cans of cream of chicken soup
  • Frozen deep dish pie crust - enough for top and bottom
  • 1 to 1 1/2 pound of chicken (boneless chicken breast works best)
  • 1 can green beans or equivalent amount in frozen green beans
  • 1 can corn or equivalent amount in frozen corn
  • baby carrots
Chicken Pot Pie 
1 to 1/2 pounds of cooked chicken cut into bite size pieces
Frozen deep dish pie crust (top and bottom)
2 cans cream of chicken
1 can green bean ( I like to use whole frozen green beans)
1 can corn (again, I use frozen corn)
8 baby carrots 
I like to bake the chicken breast, or... you can cover and cook the chicken in a pan, or microwave it, and in a real pinch use canned chicken. 

While the chicken is cooking, put the carrots in your Handy Chopper and chop them.  If you decide to use the frozen vegetables, microwave the green beans, corn, and carrots together and then drain when cooked.  If you decide to use the can vegetables, drain the beans and corn, however, chopped the carrots still have to be cooked.

In a large bowl, add the cooked vegetables to the two cans of cream of chicken soup.  When the chicken is cooked, cut into bite size pieces and add to the soup/vegetable mix. 

As for the pie crust, make your own or use frozen pie crusts if you have a brand that you really like.  Whatever you choose to do, make sure it is a deep dish variety.  For those of you that don't like a lot of crust, use a deep dish baking dish and just cover the top of the mixture with a pie crust. 

Pour the mixture into the unbaked pie crust or baking dish.  Cover the top with the remaining pie crust and seal the edges.  Cut several slits on the top of the crust.  Place in a 350 degree oven and bake for 40 to 45 minutes. 

If you like, serve with a salad, or just by itself.  
September 22, 2011

Well, it’s that time of year when apples start to come in.  McIntosh, my favorite, should be or all ready is being picked.  They are great for eating and baking.  For this recipe you will want to use an apple, like McIntosh or Gala, which is juicy.

Shopping List: 
  • Sugar
  • Shortening
  • Egg
  • Salt
  • Baking soda
  • Cinnamon
  • Flour
  • Vanilla
  • Apples – enough to make 2 cups finely chopped
  • Nuts – optional – walnuts or almonds
Baked Apple Pudding 
1 cup sugar
¼ cup shortening
1 egg
1/8 teaspoon salt
1 teaspoon baking soda
1 teaspoons cinnamon
1 cup flour
½ teaspoon vanilla
2 cups finely chopped apples
¼ cup finely chopped nuts (optional)
Cream together the sugar, shortening, and egg.  In a separate bowl, combine the salt, baking soda, cinnamon, flour and add this mixture to the creamed mixture.  Mix. (This mixture will be very thick until the apples are added.)  Add the apples and mix well.

Pour the mixture into a greased and floured baking dish (9 X 9) and bake for 50 to 55 minutes at 350 degrees.

When cold, serve with whipped cream or ice cream. 


September 15, 2011

I am always looking for ways to use ham in a meal and this recipe is a great way to use that particular item.  It will serve four, so adjust your recipe to accommodate your family.  Also, this is a one-dish meal, just add a vegetable or a salad to go with it. 

Shopping List: 
  • Brown sugar
  • Butter
  • Canned pineapple slices
  • Ham slices – ¼ inch thick
  • Flour
  • Salt
  • Pepper
  • White onion
  • Brown Rice
  • Milk
Upside-Down Ham Casserole 
3 tablespoons Brown Sugar
3 tablespoons butter
4 slices canned pineapple
4 servings of ham slices – ¼ inch thick
2 ½ tablespoons flour
½ teaspoon salt
1/8 teaspoon pepper
1 ½ to 2 teaspoons minced onion
2 cups cooked rice
1 cup milk
Cook the rice first – enough to make 2 cups cooked.  [See my rice recipe under the January 13, 2011 posting]

Blend brown sugar with butter.  Pour this mixture into a 8 x 8 baking dish.  Then cover the bottom of the pan with the pineapple slices and then the ham slices. Place pan in a 400 degree oven.

Meanwhile in a saucepan, combined the remaining ingredients, adding the milk last.  Bring to boil, then reduce heat, cover and simmer 5 minutes stirring occasionally.  Remove the baking dish, and spread the rice mixture over the pineapple and ham.  Cover and bake 10 minutes more.  Remove and invert baking dish onto a serving dish. 

September 8, 2011

Here is a recipe from my grandmother, and when it came to baking, she was tops.  I believe this recipe had been in her family for several generations.  It is easy and quickly prepared.

Shopping List:
  • Sugar
  • Shortening
  • Eggs
  • Molasses
  • Coffee
  • Baking soda
  • Cinnamon
  • Powdered cloves
  • Flour
  • Salt
Molasses Cake
1 cup sugar
½ cup shortening
2 eggs
1 cup molasses
1 cup coffee
2 teaspoons baking soda
2 teaspoon cinnamon
2 teaspoons powdered cloves
½ teaspoon salt
2 ½ cups flour
Cream together sugar, shortening, and eggs.  To this mixture add the molasses, cinnamon, and cloves.  Mix together the salt and flour, then add this to the batter.  Add the baking soda to the (cooled) coffee, then add this to the batter and mix well.  Pour into lightly grease cake pan and bake at 350 degrees – 35 to 40 minutes. 
For a topping you can sift powder sugar on the top or make the French Coffee Icing I posted on March 3, 2011.

September 1, 2011 

Remember the Sweet Potato Pie you made last week?  Here’s a great dinner to serve with it.  All you will need to add is a vegetable or a salad!

Shopping List:
  • 2 pounds sliced smoked ham
  • Potatoes
  • White onions
  • Flour
  • Butter
  • Milk

Baked Ham, Potatoes, and Onions 
2 pounds of sliced smoked ham
(I buy 1 or 2 ham steaks and cut into serving pieces OR use up leftovers from a ham roast)
6 medium potatoes (I like to use red bliss)
½ cup flour
2 large white onions
Milk (amount varies)
Salt and Pepper to taste

In a roasting pan, place the ham pieces.  Peel, slice, and spread the potatoes over the ham.  Sift ½ cup flour over the potatoes/ham.  Then peel, slice, and add the two large white onions on top of the potatoes/ham.    Half cover the ingredients with milk.  (I like to use a milk/half and half mix.  Also, I mix my salt and pepper in the milk).  Place a few dabs of butter on top.  

Bake at 350 degrees covered for 1 ½ hours.  Uncover the last 10 minutes.  Serves 4 to 6. 


August 25, 2011

Still in my autumn mood, this week’s recipe fits right in – Sweet Potato Pie.  My first exposure to Sweet Potato Pie was in St. Petersburg, Florida, when a fellow worker brought in a pie her grandmother made.  Now being a Florida transplant from Pennsylvania, I had never heard of sweet potato pie, but since I liked sweet potatoes, I gave it a try.  I was a total and complete convert.  It tastes somewhat like pumpkin pie, but with a little bit more substance.  

Shopping List:
  • 1 ½ cups pureed cooked sweet potatoes
  • Sugar
  • Butter
  • Half and half or evaporated milk
  • Eggs
  • Nutmeg
  • Vanilla
  • Lemon extract
  • 9-inch unbaked deep-dish pie shell (or see my recipe for pie crust under my January 6, 2011 posting) 
Sweet Potato Pie 
1 ½ cups pureed cooked sweet potatoes or yams
1 ¼ cups sugar
½ cup (1 stick) butter
¼ cup half and half or evaporated milk
3 eggs
1 teaspoon ground nutmeg
1 teaspoon vanilla
½ teaspoon lemon extract (optional)
Heat oven to 350 degrees.
In a mixing bowl or food processor, combine all ingredients.  Mix or process until well-blended.  Pour into the unbaked pie shell. Sprinkle some cinnamon on top.  Bake for 50 to 55 minutes, or until a knife inserted in the center come out clean.  Serves 60 to 8. 

August 18, 2011

Hard to believe that autumn is right around the corner.  With that in mind, I thought a recipe that uses the fruit of the season, APPLES, would be a great idea.  

Shopping List:
  • Butter
  • Sugar
  • Eggs
  • Vanilla
  • Walnuts
  • Flour
  • Baking soda
  • Nutmeg
  • Cinnamon
  • Apples
Apple Walnut Cake 
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
3 cups flour
1 ½ teaspoon baking soda
Pinch nutmeg
1 teaspoon cinnamon
3 cups sliced apples
2 cups chopped walnuts (I like to use black walnuts)

Cream together the butter and sugar, beating well.  Add eggs one at a time, beating between each.  Add the vanilla. 

In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon.  Add this mixture to the creamed mixture.  Then add the apples and nuts.  

This will be a very thick batter, but fear not, as the apples bake, they add the necessary moisture.  

Bake in a Bundt pan or a tube pan at 325 degrees for 1 and ½ hours.  This is a great cake to eat all by itself or with a scoop of vanilla bean ice cream.  


August 11, 2011
This week at the grocery store I picked up bone-in, skinless chicken breast.  So I planned on making this week’s recipe this weekend.  This is so simple to do, and with the chicken breast at $1.99 a pound it will taste delicious.  You can use a whole chicken, which is cheaper yet, but you have to cut it up.  I didn’t want to take the time so I opted for the chicken breast.  Also, you can use chicken with the skin on.
Shopping List:
§  2 ½ pounds chicken breast or ready-to-cook chicken
§  Flour
§  Salt (sea salt if you have it)
§  Ground black pepper
§  Garlic Powder
§  Onion Powder
§  Savory leaves
§  Egg
§  Dry bread crumbs
§  Butter
Oven-Fried Savory Chicken 
2 ½ pounds chicken
1/3 cup flour
2 teaspoon salt (use less if you are using sea salt)
½ teaspoon ground black pepper
1/8 teaspoon garlic powder
¼ teaspoon onion powder
¾ teaspoon savory leaves
1 large egg, beaten
1 tablespoon water
½ cup fine, dry bread crumbs
½ cup (1 stick) butter

Turn on the oven to 400 degrees.  Place the butter into a 10 x 6 x 2-inch baking dish and place it in the warming oven.  Start preparing the chicken, but keep an eye on the butter, and when melted, remove the dish from the oven. 

Mix the flour with the next 5 ingredients.  Coat the chicken with the flour mixture (if you are using a whole chicken, you will need to cut into quarters or have the butcher in your grocery store do it for you).  

Blend the egg and water, then dip the chicken in to it, and then coat with bread crumbs.  Place the chicken (skin side down if you used chicken with the skin on).  Bake until chicken is tender, about 50 to 60 minutes, turning to brown both sides.  Serve with your favorite sides and/or a salad. 
August 4, 2011

Can you believe it’s August – Two pluses come with this month
  • Rapidly approaching Fall (YEAH!! my favorite season)
  • Kids go back to school (Triple Yeah!!)
 However, to quote my favorite character, Sofia Petrillo (Golden Girls)… “I digress”

This week is another one dish meal.  It will take you about an hour to prepare and bake – ready to serve.  You can use a 13 x 9 x 2 baking dish or a 2 ½ or 3-quart baking dish. I like to serve this with a salad.  It will make enough for four to six.

Shopping List:
  • Package stuffing 8 oz (I use Pepperidge Farm)
  • Butter
  • Boneless center cut pork chops ( ½ inch ) – 8
  • Package French onion soup mix
  • Swanson’s Chicken Broth
  • Milk
  • Flour
  • Package of frozen vegetable mix (broccoli, cauliflower, carrot)             
Pork Chop Veggie Casserole  
1 package of Pepperidge Farm stuffing – 8 oz
2 tablespoons butter
3 cups Swanson’s Chicken Broth (may use half broth / half water)
1 package French onion soup
½ cup milk 
1-tablespoon flour
1 package of vegetable mix (I use a broccoli, cauliflower, carrot mix)

Sprinkle the dry stuffing on the bottom of your baking dish. 

In a skillet, melt the butter and sauté the pork chops until brown on both sides (about 3 minutes on each side).  Remove the chops, placing them on an absorbent paper towel.  

At this point, turn on your oven to preheat to 350 degrees. 

In the same skillet, put the chicken broth, soup mix and frozen vegetables.  Cover and bring to a boil.  Remove the vegetables and arrange on the stuffing around the edges.  Remove 1-¾ cups of the liquid and pour over the stuffing and vegetables. 

Overlap the chops on the stuffing in the center.  Cover with foil and bake for 20 to 30 minutes.

While baking, in a separate bowl put in the flour and then with a whisk slowly stir in the milk until smooth.  Stir this into the remaining liquid from the skillet.  Over medium heat bring to a boil stirring constantly until thickened.  Add more chicken broth if necessary.  Use this as gravy over the chops.


July 28, 2011 

Since everyone seems to be in the middle of heat wave, I thought that this week some ‘cooling’ drinks would hit the spot.  All of these drinks are made with fruits and ice, and taste wonderful on a hot day.

Close-up of a pile of cranberries 
Shopping List:
  • Skim milk
  • Frozen cranberries
  • Bananas
  • Sugar
  • Powdered milk or a protein powder
  • Crushed ice
Cranberry Banana Drink 
1 cup skim milk
½ cup frozen cranberries
½ large banana
¼ cup sugar (can use raw sugar)
2 Tablespoons powdered milk or protein powder
1 cup crushed ice

Put all the ingredients in a blender in order given and blend for 30 to 45 seconds.  This makes one large drink. 

Red strawberries 
Shopping List:
  • Frozen strawberries
  • Sugar
  • Bananas
  • Crushed ice
Strawberry Drink 
½ cup cold water
1 cup frozen strawberries
¼ cup sugar (can use raw sugar)
½ large banana
1 cup crushed ice

Put all the ingredients in a blender in order given and blend for 30 to 45 seconds.  This makes one large drink.

view details 
Shopping List:
  • Milk
  • 6 oz can of Orange Juice
  • Sugar
  • Vanilla
  • Crushed ice
Orange Julius 
1 ½ cup cold water
1- 6 oz can of Orange Juice
½ cup sugar
1 teaspoon Vanilla
1 tray of ice, crushed

Put all the ingredients in a blender in order given and blend for 30 to 45 seconds, until the ice is blended.  Makes two drinks.


July 21, 2011

This is one of my favorite childhood cookies.  My grandmother would make them often and I was right there as her official tester.  They are what I consider a fairly healthy cookie since they have raisins and oatmeal in them.  So bake a memory with your loved ones.  I hope you enjoy them.

Shopping List:
  • Sugar
  • Egg
  • Shortening
  • Raisins
  • Baking Soda
  • Oatmeal - Whole Oats (not instant or quick)
  • Flour
  • Salt

Grandmother’s Oatmeal Raisin Cookies   
1 cup sugar
1 egg
1 cup shortening
1 cup cooked and cooled raisins (save the water)
5 tablespoons raisin water
1 teaspoon baking soda
 2 ½ cups oatmeal
2 ½ cup flour
½ teaspoon salt

Cook and cool the raisins, reserving the water.  The raisins and the water should be room temperature before using.

Cream together the sugar and shortening.  Add the egg and mix well.  Stir in the raisins to the batter.  Then put the baking soda into the raisin water and add this mixture to the batter.

In a separate bowl, mix together the flour, oatmeal, and salt.  Then add this to the cookie batter.  Mix well.  Drop the cookie off of a spoon on to a cookie sheet that you have covered with parchment paper.  (Remember my hint from my previous recipes that you can reuse the parchment paper until you are finished baking the cookie batch.)  Bake at 350 degrees for 12 to 15 minutes. 


July 14, 2011

Shopping List 
  • 8-10 lbs spareribs   
  • Salt
  • Pepper
  • White onions
  • Lemon
  • Garlic
  • Butter
  • Chili powder
  • Celery seed
  • Brown sugar
  • Vinegar
  • Chili sauce
  • Ketchup
  • Tabasco Sauce

Baked Spareribs  
8 – 10 lbs. spareribs - cut into 2-rib pieces
Salt to taste
Dash Pepper
1 large onion, chopped
1 lemon, sliced

Barbecue Sauce 
1 white onion, grated
1 small clove garlic, pressed

2 tablespoons butter
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon celery seed
½ cup brown sugar
1/3 cup vinegar
1 cup chili sauce
1 cup ketchup
2 cups water
Few drops Tabasco Sauce

Prepare the sauce ahead of time since you will be using it for basting.

Preheat oven to 350 degrees.  In a shallow baking pan, arrange the spareribs and sprinkle with salt and pepper.  Place a slice of lemon on each piece and then top with the chopped onion. 

Bake for about 45 minutes, basting occasionally with the barbecue Sauce.  Turn the meat several times so it cooks evenly. 

Sauté the onion and garlic in butter.  Add remaining ingredients and simmer slowly for 30 minutes, stirring often.  Use to baste the ribs, and serve remaining sauce with the spareribs. 


July 7, 2011

I hope you all had a wonderful and safe 4th of July.  This week I wanted to do one of the dishes I served for the 4th ... Potato Salad.  To be very honest, when I was a child, I hated my mother's potato salad.  Everyone else would rave about it, but I would find all kinds of excuses not to eat it.  As I grew older, I realized that what I didn't like about the potato salad was the fact that it had onions in it.  Now, I love onions and I love potatoes, but I don't like the combination in potato I created my own recipe without the onions.   

Shopping List:
  • Red Bliss potatoes (I use these because they hold their shape in the salad.  In other words, you
  • have Potato Salad not Mashed potato salad.
  • Eggs
  • Mayonnaise
  • Spicy brown mustard
  • REAL bacon bits 
  • Green pickle relish
  • Salt and Pepper

10 Medium Red Bliss Potatoes
8 Hard-boiled eggs
5 tablespoons – real bacon bits
3 tablespoons – pickle relish
1-½ cups – mayonnaise
1 tablespoon – spicy brown mustard
Salt and pepper to taste

Place the unpeeled potatoes, in a large pot and boil until fork tender.  Remove from heat, drain, and place in cold water.  Once cool, remove the skins, and then cut the potatoes in bit size pieces and place in a large bowl.  
While the potatoes are cooking, take the eggs and place in a pot with cold water.  Bring to a boil, and then turn off the heat, cover, and let sit for 10 minutes.  Drain the eggs and place in cold water.  Peal the eggs.  If you have an egg slicer, cross cut the eggs and place the eggs in the same large bowl you will use for the potatoes. 

Add the bacon bits, pickle relish, mayonnaise, spicy brown mustard, and salt and pepper.  Mix well.  Refrigerate.  

Best when made the day before.  Serves 8 to 10 depending on serving size. 


June 30, 2011

For those who like Quiche and have never made it, this recipe tastes good and is easy to make.  If you are following a lo-fat diet, I’ll give you what substitutions you need to use.  Also, I am doing a fat free pie crust, which even if you don’t like lo-fat items, this is a great tasting crust.

Shopping List – Quiche 
  • Eggs or egg white substitute
  • Milk or skim milk
  • Salt
  • Shredded cheddar cheese / or lo-fat cheddar cheese
  • Shredded Monterey Jack cheese /or lo-fat
  • Broccoli
  • Ham (optional) 
Shopping List – Pie Crust 
  • White rice
  • Parmesan cheese (shredded)
  • Salt
  • Pepper
  • Egg white
4 eggs (or egg substitute equivalent)
1 cup milk (or skim milk)
½ teaspoon salt
3 oz (3/4 cup) shredded cheddar cheese
3 oz (3/4 cup) shredded Monterey Jack cheese
2 cups broccoli
(After measuring , I put the broccoli in my Black & Decker Handy Chopper – cooks more thoroughly in the quiche)
1 cup ham, chopped (optional)

Fat Free Pie Crust 
2 cups cooked white rice
¼ cup Parmesan cheese
(For a better tasting crust, use shredded Parmesan and not the type in a jar that you use to sprinkle over spaghetti)
½ teaspoon salt
¼ teaspoon pepper
1 beaten – lightly – egg white

In a large bowl, combine eggs, milk, and salt, then set aside.

Layer broccoli (and ham), and cheeses in a pie crust.  Slowly pour the egg mixture over the items in the pie crust.  Bake at 350 degrees for one hour – allow to cool 5 minutes before cutting.  Serves 6 to 8.

Pie Crust: 
Turn the warm cooked rice into bowl and immediately add cheese, salt, and pepper.  Stir well and then add the egg white.  Blend thoroughly.  
Turn mixture into non-stick pie pan and press firmly into the pan starting at the center and moving out.  Now it is ready to pre-bake before filling – 375 degrees for 25 minutes or until lightly brown.