Google
 

Bill Austin @wbaustin Subscribe to Famous Recipes in a reader

Enter your email address to Subscribe to Famous Recipes Updates by e-mail:

Delivered by FeedBurner

December 2008


Deep Dish Pizza Quiche

4 oz cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp italian seasoning
2 cups pizza blend cheese, shredded
1/4 tsp garlic powder
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded

Beat together cream cheese and eggs until smooth.  Add cream, parmesan
cheese and spices.  Spray a 9″ or larger glass baking dish with oil.
Put the 2 cups pizza cheese in dish and pour egg mixture over it.
Bake at 375 degrees for 30min or until eggs are set.  Spread on pizza
sauce, mozzarella cheese and favorite toppings.  Bake until bubbly and
browning.  Let stand 10min.  Serve.

Print This Post Print This Post

Stumble this Post

Crispy Gold Potato Cakes

Ingredients:

- 2 pounds MountainKing Butter Gold potatoes (5-6)
- 1/2 cup clarified butter (or vegetable spray)
- Salt and freshly ground pepper

Directions:

1. Wash potatoes well. Place in saucepan with enough water to cover and add
1-2 teaspoons of salt to the water.  Bring potatoes to a boil and simmer for
about 15-20 minutes.  Test potatoes by piercing with the point of a sharp
knife. They should be slightly underdone.
2. Refrigerate the potatoes several hours or over- night.  Do not skip this
step!
3. Peel the potatoes and grate them on a coarse grater. Lightly toss the
shreds with a little salt and pepper. Set aside.
4. Coat a nonstick frying pan with a thin film of clarified butter (or
vegetable spray).  Heat pan over medium heat until a drop of water sizzles
when thrown in.  Spread 1/2 cup of grated potato in the pan. (You may make
one large or two or three smaller cakes, depending on what size you want the
cakes to be.)
5. Sauté cake(s) 4 to 5 min. over moderate heat, until bottom has crusted
and browned.  Flip with a nonstick spatula and brown the other side.
6. Transfer cakes to a baking sheet and keep warm until all of the cakes are
done.

Top with sour cream and chives and accompany it with thinly sliced smoked
salmon if desired.

Print This Post Print This Post

Stumble this Post

Mom’s Shepherd’s Pie
Categories: Meats, Entrees, Mom
Yield: 1 pie

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 T  Cornstarch, softened in
3/4 c  Water, cold
Rosemary
Parsley, fresh

Potatoes, mashed

Butter

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet.  Soften
cornstarch in cold water.  Add with seasonings and turn into casserole.

Top with about 1/2 inch of mashed potatoes; dot with butter.  (Might dust top
with paprika and/or Parmesan.)  Bake at 400 degrees F. till toasted, about 30
minutes.

Print This Post Print This Post

Stumble this Post

The wonderful aroma of this soup is just the thing to come home to on a cold
winter’s day.  Not only does it taste great (even spinach-haters have gobbled
it up!), but it’s quick and easy to make.  It keeps for up to four days in
the refrigerator.

1 pound ground turkey
1 medium onion, chopped
1 large clove garlic, peeled and minced
1 can (28 ounces) whole, peeled tomatoes, drained
1 quart chicken stock
2-1/2 quarts water
1 pound farfalle (bow-tie pasta)
1 bag (10 ounces) spinach, cleaned and finely chopped
1 can (15 ounces) cannellini (white kidney) beans, drained

Heat an extra-large soup kettle over medium-high heat.  Add the
sausage and brown, breaking it up with a spoon.  Add the onion and garlic,
and saute 3 minutes.  Stir in the tomatoes, breaking them up with the spoon.
Stir in the stock and 1 quart of the water, and raise the heat to high.
Bring to a boil, add the pasta, and cook, stirring, for 5 minutes.

Then add spinach, beans, and remaining quart of water

(add extra water, if needed), and simmer, covered, stirring occasionally, until

spinach is tender. Add salt to taste.

Print This Post Print This Post

Stumble this Post

White Wine Sangria

Prep Time: 30 min
Makes 24 (1/2-cup) servings

*For those who don’t care for red wine, sangria can also be made with white
wine.  Make sure the mulled mixture is completely cooled (it can be made
ahead of time) before adding the wine.*

1cup sugar

1cup water

1cinnamon stick

2medium oranges,

sliced 1lemon,

sliced 1lime,

sliced 3 (750 ml) bottles dry white wine,

chilled 3cups club soda, chilled

*1.*  In medium saucepan, combine sugar, water and cinnamon stick; mix
well.  Simmer 5 minutes over low heat.  Remove from heat.  Add fruit. Cool 20
minutes or until completely cooled.

*2.*  Remove cinnamon stick from fruit mixture.  Pour into large punch bowl.

Add wine and club soda; stir gently.

Print This Post Print This Post

Stumble this Post

« Previous PageNext Page »