Wednesday, November 23, 2011

Three Cheese Spinach Soup

Three Cheese Spinach Soup
1/4 cup butter
5 tbs. flour
1 small onion diced
2 cups chicken broth
2 cups milk
1 8 oz. cream cheese
1 jar alfredo sauce (use milk to clean out jar)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. black pepper
1 10 oz. pkg. Chopped spinach
1/4 cup grated parmesan cheese

Melt butter in a large soup pan. Add onions and saute til tender. Add chicken broth, cream cheese, alfredo sauce and milk, nutmeg, salt and pepper. Stir until cheese is melted. Add flour to thicken. Add spinach and stir. Simmer 10-15 min. Garnish with grated parmesan cheese and serve with french bread.

Tuesday, November 22, 2011

Crab Rangoon

Crab Rangoon

12 ounces of cream cheese (at room temperature)
50 wan ton wrappers
1 cup imitation crab meat (or canned)
2 green onions (minced)
¼ teaspoon garlic powder
½ teaspoon soy sauce
1 egg (beaten)
oil (for frying)

Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
Step 2: In a separate bowl beat 1 egg and add a little water. Place crab mixture in center of wonton wrapper and egg wash edges and meet opposite sides up and other sides up to seal.
Step 3: Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
Step 4: Deep fry 2-3 minutes. drain on paper towel serve with sweet n sour sauce.

Saturday, November 19, 2011

Parmesan Tapenade BowTie Pasta

Ok Tapende is another italian pesto but made with Olives.


1/2 cup finely chopped italian parsley (flat leaf)
1/4 cup finely chopped sweet bail leaves
2 tbs. capers
1 shallot, finely diced
1/3- 1/2 cup extra virgin olive oil (lighter better flavor)
1-3 cloves minced
1/2 cup black olives sliced
3/4 kalamata olives sliced

Combine all ingredients in food processor and pulse to break everything up but not turn it mushy!

Cook 1 package of BowTie pasta according to instructions. Place some of the tapenade in a bowl and pour a little more olive oil in just to cream it up some. Add drain hot noodles to bowl and mix carefully not to break the pasta. Use cherry tomatoes (I used sliced large ones thats all I had at the time) Stir in Shredded fresh parmesan and let it melt on the pasta as you gently toss it. May add more Tapenade if you didn't add enough. Add Salt N Pepper. Yum! Everyone ate it up.

Thursday, November 17, 2011

Pumpkin Chiffon Pie


1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
4 eggs, separated
1 1/4 cups white sugar
1 1/4 cups pumpkin
2/3 cup evaporated milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie

Mix the gelatin and water in a small bowl, and set aside.
In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.