Recipes

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Starters

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Cheesy Spinach Quesadillas

Prep 15 minutes

1/2  of a 10-ounce package frozen chopped spinach, thawed and well drained

1/4 cup purchased basil pesto

2 tablespoons seasoned fine dry bread crumbs

2 teaspoons drained and snipped oil-packed dried tomatoes

1 1/2 cups shredded co-jack cheese or cheddar cheese (16 oz)

1/3 cup finely chopped toasted pine nuts or pecans

6  8-inch flour tortillas

• In a small bowl stir together spinach, pesto, bread crumbs ,dried toamtoes,1 cup of the cheese and half the pine nuts
• Spread the mixture evenly over three of the tortillas . Top each with the remaining toritilla. Place on a very large baking sheet . Sprinkle the 1/2 cup of chesse and the pine nuts on top of tortillas .
• Bake in 450 degree oven for 6 to 8 mimutes or until tortillas are light  brown and crisp . Cut each into 8 wedges .
• These wedges are best served hot from the oven

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 Ham And Cheese Cresent Snacks

Prep Time  15 Minutes

• 1  8-oz can Pillsbury Refrigerated Cresent Dinner Rolls
• 2 tablespoons margarine or butter , softened
• 1 teaspoon prepared mustard (any brand)
• 1 cup cubed cooked ham (smoked ham is very good in the this recipe )
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 4oz (1 cup) shredded Chedar or American Cheese

1. Heat oven to 375 degrees , Unroll dough onto ungreased cookie sheet .Press or roll to form 13x9-inch rectangle;press perforations to seal.Pinch edges to form rim.
2. In a small bowl, combine margarine and mustard mix well.Spread mixture over crust. Sprinkle ham, onion,bell peppers and cheese over mixture .
3. Bake at 375 for 18 to 25 minutes or until edges are golden brown.
4.  Cut into squares . Serve warm . Store in refrigerator. 

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Bacon Cheddar Jalapeno Poppers

INGREDIENTS

• 1 (16 ounce) package Cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

DIRECTIONS

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.

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Quick and Easy Dinners

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Spinach and Feta Pita Bake

INGREDIENTS

• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons olive oil
• 4 fresh mushrooms, sliced
• 2 tablespoons grated Parmesan cheese
• 1 pinch ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

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Fusion Chicken

INGREDIENTS

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon red wine vinegar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped fresh cilantro
• 1 small onion, chopped
• 2 apples - peeled, cored and chopped
• 1/4 cup mild green tomatillo salsa

DIRECTIONS

1. Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
2. Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
3. Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.

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Beef Teriyaki

INGREDIENTS

• 1 1/2 cups uncooked glutinous white rice
• 1 2/3 cups water
• 1 pound boneless beef sirloin steak (3/4 inch thick)
• 2 tablespoons cornstarch
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 4 cups fresh broccoli florets

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, slice beef into very thin strips.
3. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
4. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
5. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

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Mustard Pork Medallions

1/2 cup seasoned bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside.

Cut tenderloin crosswise into 12 pieces and pound each piece into 1/4" thickness.

Combine mustard and butter; brush on each side of pork, then coat with reserved crumb mixture.

Place in a greased shallow baking pan.

Bake, uncovered, at 425ºF for 10 minutes; turn and bake about 5 minutes more or until no longer pink.

Yield: 4 servings.

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______________________Desserts_____________________________

Rum Mousse Pie