Cooking With ShazPlain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill
Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.
Prepare rice mix according to package directions. Meanwhile, preheat oven to 350ยบ F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.
Makes 4 servings.
1/2 teaspoon seasoned salt
1/2 cup mayonnaise
1 cup Monterey Jack cheese, grated
1 cup sharp cheddar cheese, grated
1 -3 oz. package cream cheese
3 tablespoons pimientos, chopped
1 teaspoon onions, grated
cracked black pepper
Blend cheeses and mayonnaise. Stir in seasonings, onion and pimentos. Chill.
12 Servings
12 sticks mozzarella cheese, (string cheese)
6 sun-dried tomatoes, (not packed in oil)
4 eggs
2 cups bread crumbs, Italian flavored
3 cups vegetable oil, for frying
1 cup bottled spaghetti sauce
Remove cheese from plastic wrappers. Cut each cheese stick crosswise into thirds. With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.
If tomatoes are not pliable, soak in boiling water for 5 minutes. Place them in a stack. Slice stack crosswise into 6 thin slices for a total of 36, each about the same length as cheese pieces. Gently tuck one tomato slice into a piece of cheese. Repeat, using all tomato pieces and cheese nuggets.
Break 2 of the eggs into a small bowl. Beat lightly. Place 1 cup of the bread crumbs in a shallow dish or pie plate. In a med-size heavy bottomed saucepan, heat oil to 350 on deep fry thermometer.
Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs. Return to egg for a second round of coating, return to bread crumbs, tossing to cover completely with crumbs. Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs. Beginning with the nuggets coated first, fry 5 or 6 at a time for one minute, until golden brown. Remove from oil with a slotted spoon. Place on a paper-towel-lined baking sheet. Keep warm in 200 degree oven while frying remaining nuggets.
Heat marinara sauce in microwave for 1 minute. Serve nuggets alongside warm sauce.
NOTE: You may assemble nuggets ahead and refrigerate for 2 days or freeze them up to a month before frying. Do not thaw before cooking.
36 Servings
1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio
Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.
12 Servings
2/3 cup salsa
8 8-inch flour tortillas (optional)
1/2 cup water
1 medium yellow or green sweet pepper, cut into squares
1/2 cup cooked or canned black beans, rinsed and drained
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1 1- to 1.5-ounce envelope fajita seasoning mix
Nonstick spray coating
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 small onion, cut into thin wedges
1 small zucchini, bias-sliced
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
2 tablespoons cooking oil
For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.