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Hot White Pizza Dip
Sunday Morning Cook-Saver
Warm Cabbage Salad
Taco Stuffed Peppers
Spicy Garlic Garbanzos
Herbed Monkey Bread
Tomato Soup Cake
Sparkling Sangria

HOT WHITE PIZZA DIP
This yummy dip should remind you of that last "white pizza" you ate. Serve it with warm pieces of pita bread or crackers.
Prep.Time: 15 minutes
Yields about 2 cups
1 package dry onion soup mix
1 container sour cream (8 oz.)
1 container whole-milk ricotta cheese (8 oz.)
4 cloves roasted garlic -- mashed
1 cup shredded Mozzarella cheese
1/2 cup fresh basil leaves -- chopped
Salt and fresh-ground pepper to taste
Grated Parmesan cheese
Preheat oven to 350 degrees; lightly oil a 9-inch pie plate. In a medium bowl, combine all ingredients except Parmesan cheese; beat well until thoroughly mixed. Transfer mixture to prepared pie plate; sprinkle Parmesan cheese over top. Bake 30 minutes. Serve with toasted small bread rounds or crackers. Yields about 2 cups.
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SUNDAY MORNING COOK-SAVER
This gem came from someone in Ottawa. Prepare this the night before, and it truly is a lifesaver as well as "cook-saver" for a Sunday Brunch or to feed any crowd. It's even great for a Saturday night supper.
Serves: 8
Prep.Time :35
16 slices Bread -- crusts removed
8 slices Canadian bacon
8 slices sharp cheddar cheese
6 Eggs
Salt and Pepper to taste
1 teaspoon Dry Mustard
1/4 cup Onion -- finely chopped
1/4 cup Green Pepper -- finely chopped
1 teaspoon Worcestershire sauce
3 cups Milk
Dash of Tabasco sauce
1/4 cup Butter -- melted
Crushed Corn Flakes
Generously butter 13x9x2 baking dish. Place 8 slices of the bread in the bottom. Top each bread slice with one slice bacon and one slice cheese. Top with remaining bread slices. Beat eggs in medium bowl; add remaining ingredients except corn flakes; blend well and pour over bread. Cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Combine the melted butter and crushed corn flakes. Uncover casserole; top with corn flakes mixture. Bake uncovered 1 hour. Let stand 10 minutes before cutting into squares for serving.
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WARM CABBAGE SALAD
This dish is the result of a compromise between hubby Trainman (who wanted cole slaw) and me (who wanted cooked cabbage). This way we are both happy *LOL*
Serves: 4
Prep.Time :15
1/2 head cabbage, cored -- sliced thin
1/2 cup thinly sliced onions
1 medium carrot -- julienned
1 clove garlic -- minced
1 tablespoon olive oil
Coarse salt and coarse pepper to taste
Dash celery seed
2 tablespoons sugar
2 tablespoons cider vinegar
In a large saucepan, cook cabbage, onion, carrot and garlic in hot oil 3-4 minutes; season with salt, pepper and celery seed and stir occasionally. Add sugar and vinegar; cook and stir 3-4 minutes longer or until vegetables are crisp tender. Serve hot, at room temperature, or cold.
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TACO STUFFED RED PEPPERS
Take a free-wheeling shot at zapping this recipe any way you would like! It'll work!
Serves: 6
Prep.Time :30
3 large Red Bell Peppers
1 pound lean Ground Beef
1 envelope Taco Seasoning mix
1/2 cup Water
3 tablespoons Tequila, or additional water
1 cup finely chopped Onions
2 Jalapeno Chiles (fresh or canned) -- finely chopped
3/4 cup cooked Rice
1 can Enchilada Sauce (10 oz.)
1 cup Taco Sauce
1 cup shredded Cheddar cheese
Shredded Lettuce
Chopped Tomatoes
Pickled Onions
Remove and discard thin slice from tops of peppers; remove seeds from inside, and cut peppers in half lengthwise. Drop pepper halves into boiling salted water; cook 3 minutes; remove and drain on paper towels.
Preheat oven to 350 degrees; spray 13x9x2 glass baking dish with non-stick spray. In a large skillet, brown ground beef; drain off fat. Stir in taco seasoning; add water and tequila, if used; mix well. Bring to boil; lower heat and simmer 20 minutes, stirring occasionally, or until liquid is almost totally absorbed. Remove from heat; stir in onions, chiles and rice. In a small bowl, combine enchilada sauce and taco sauce; stir 1/4 cup into meat mixture. Return meat mixture to medium heat; cover and cook 5 minutes, stirring occasionally.
Heap meat mixture onto pepper halves; place into prepared baking dish. Pour remaining sauce mixture over and around stuffed peppers. Cover tightly with foil; bake 20 minutes. Remove foil; sprinkle cheese evenly over peppers and continue baking 10 minutes.
Transfer peppers to large serving platter; surround with lettuce, tomatoes and pickled onions.
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SPICY GARLIC GARBANZOS
I found this in Chile Pepper Magazine (Aug. 98). It's a wonderful spicy North African dish...great with couscous or as a side dish at a backyard barbecue. AND, it actually is a great side dish with the stuffed peppers, since you can adjust the garlic and chiles to your liking.
Serves: 6
Prep.Time :20
4 cups cooked drained garbanzos (chick peas) or two 15-oz.cans, rinsed and drained
2 medium onions -- coarsely chopped
2 medium tomatoes -- coarsely chopped
6 cloves garlic (large cloves) -- minced
1 jalapeno chile -- chopped
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon salt
Fresh ground pepper to taste
Combine all ingredients in a medium saucepan. Simmer over medium heat about 15 minutes, or until garbanzos are heated through. Serve hot
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HERBED MONKEY BREAD
A great quick and easy recipe that uses thingees you have on hand; just pull the pieces apart and enjoy.
Serves: 6
Prep.Time: 15 minues + 20 minutes baking
1/2 cup Butter or Margarine -- melted
1 clove Garlic -- minced
2 teaspoons dried Parsley Flakes
1 teaspoon dried Chives
1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
2 packages refrigerated Buttermilk Biscuits (12 oz)
Preheat oven to 400 degrees; grease a 10-inch fluted tube pan. In a bowl, combine butter, garlic, parsley, chives, basil and oregano. Roll biscuits in butter mixture; arrange in prepared baking pan. Bake 20 minutes or until golden brown. Cool 10 minutes in pan before removing to a wire rack. Serve Warm.
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TOMATO SOUP CAKE
This is a very old-fashioned moist cake that was popular in the 50's and I thought got lost in the shuffle; it's really a great and economical cake.
Yields About 14-16 pieces
Prep.Time: 20 minutes + 30 minutes baking
2 cups All-purpose flour
1 tablespoon Baking Powder
1 1/2 teaspoons ground Cinnamon
1 teaspoon ground Ginger
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground Nutmeg
1/8 teaspoon ground Cloves
1 1/3 cups Sugar
4 tablespoons light Corn-Oil Spread (margarine)
1 can condensed Tomato Soup (10-3/4 oz.)
2 large Egg Whites
1 teaspoon Vanilla Extract
1/4 cup Water
Confectioner's Sugar for garnish
Preheat oven to 350 degrees. Spray 13x9x2 baking pan with non-stick spray. In medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves. In a large bowl, with electric mixer at high speed, beat sugar and corn-oil until well-mixed, about 2 minutes, constantly scraping down sides of bowl. Reduce speed to low; beat in undiluted soup, egg whites, vanilla and water. With mixer on low speed, gradually add the flour mixture and beat until just blended. Pour batter into prepared pan; spread evenly; bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. When cool, sprinkle lightly with confectioner's sugar. Cut cake into serving-sized squares.
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SPARKLING SANGRIA
What a lovely sparkly way to enjoy your April Fool! *LOL*
Serves: 6
Prep.Time: 30 minutes
1/4 cup Sugar
1/4 cup Water
1 Lime
1 Orange
1/2 Lemon
1 bottle Dry White Wine (25.4 oz.)
1 tablespoon Grand Marnier
1 cup Club Soda Water -- chilled
In a small saucepan, combine sugar and water. Cut off ends of fruits; add ends to mixture in saucepan. Bring to boil; boil 3 minutes. Cool; discard ends. Cut remaining lime, orange and lemon into thin slices. In a 1-1/2 quart container, combine sugar-water mixture, wine and liqueur; mix well. Add fruit slices; refrigerate. Just before serving, add club soda and stir gently.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved