Top Best Recipes

1 Small onion — (1/4 c.)

chopped 2 Tbsp. butter

3 Large eggs

1 Small Can black olives — chopped

1/8 Tsp. cayenne pepper

1 Can tomato sauce — (15 oz.)

1 1/2 Tsp. oregano

2 Medium garlic cloves — chopped

2 Tbsp. fresh parsley — chopped

1/4 Tsp. salt (optional)

8 Oz. raw mushrooms — sliced, sauteed,

drained 4 Oz. grated Swiss cheese or

Mozzarella cheese optional pizza toppings 8 Inch pastry shell — unbaked

Preheat oven to 400 degrees. In heavy skillet, Saute the onion in the butter over medium heat until they are clear and tender, about 5 minutes. Add tomato sauce, garlic, salt, pepper and oregano. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until mixture thickens. Set aside to cool. In a separate bowl, beat the eggs. Add olives, parsley and cayenne, stirring until well blended. Slowly fold in the tomato mixture. (Be careful. If tomato mixture is too hot, the eggs will cook and quiche will not puff.) If you wish you can make the quiche to this point and refrigerate mixture a few hours until you are ready to bake, but you have to add 10 to 15 minutes to baking time. Pour the mixture into the shell. Layer the mushrooms and any other toppings desired on top of mixture. Then sprinkle the grated cheese over the toppings. Bake in preheated oven 30 to 35 minutes (40 to 50 minutes if refrigerated) or until puffed and brown on top. Remove from oven and allow to cool 5 minutes before slicing. If you use aluminum disposable pie tin, be very careful moving quiche into and out of oven or quiche will take a dive for your kitchen floor.

Ingredients
1	pound	spinach
1/2	cup	alfalfa sprouts
1/4	cup	feta cheese, crumbled, or mozzarella cheese, skim-milk, cubed
2	tablespoon	sunflower seeds
2	tablespoon	olive oil
2	tablespoon	lemon juice, or rice, cider or Balsamic vinegar
2	tablespoon	water
1	each	garlic, clove, minced
1	teaspoon	mustard, dijon
1		salt
1		pepper, freshly ground
Directions:
Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. Mix well.

Ingredients
1	cup	spam, cubed
1/2	cup	onion
1/4	cup	green pepper
1	tablespoon	cooking oil
1	cup	cheese
2	cup	milk
1	cup	bisquick
4	each	eggs
Directions:
Saute spam, onion and green pepper in cooking oil. Mix with remaining ingredients. Bake in 9×13 inch pan for 30 minutes at 350 degrees.

Ingredients
1 1/2	cup	bisquick, original baking mix
1/3	cup	water, very hot
2	cup	chicken, cut-up, cooked
1/2	cup	salsa, or picante sauce
2	cup	mozzarella cheese, shredded
1/4	cup	onion, chopped
1/2	each	bell pepper, cut into thin rings
Directions:
Move oven rack to lowest position. Heat oven to 450 degrees. Grease cookie sheet or 12 inch pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13 inch circle on cookie sheet; pinch edge, forming 1/2 inch rim, or press in pizza pan. Mix chicken and salsa. Sprinkle crust with 1 cup of the cheese. Top with onion, chicken mixture and pepper; sprinkle with remaining cheese. Bake 12-15 minutes or until crust is brown and cheese is bubbly. Makes 1 pizza.

Ingredients
12	each	bread, slices, soft
6	each	eggs
8	oz	cheese, swiss, cheddar, or monterey jack, shredded
1 1/2	cup	vegetables, onion, green or red pepper, mushrooms, chopped, your choice
Directions:
Cut crust off bread slices. Press into quiche pan. In bowl combine all eggs & 4 oz cheese, half of the vegetables. Whisk well & pour into dish. Then top with remaining 4 oz cheese & other half of vegetables. Bake 25 minutes at 375 degrees.

Ingredients
6	each	pita, pockets
8	oz	mozzarella cheese, shredded
1	teaspoon	oregano, dried
2	tablespoon	olive oil
1/2	teaspoon	pepper
2	cup	tomatoes, diced
1/2	cup	basil leaves, fresh, stacked, rolled up, cut in thin strips
Directions:
Heat oven to 450 degrees. Place pitas on a large baking sheet. Top with cheese and oregano, equally divided. Bake until cheese is bubbly, about 10 minutes. Add oil and pepper to tomatoes and toss gently to mix and coat. Serve tomatoes and basil in separate bowls to spoon on hot pitas. Serves 6.

Ingredients
2	tablespoon	butter, or margarine
16	oz	peas, bag, frozen, (3 cups), thawed
2	each	celery, stalks, finely chopped
1/2	teaspoon	pepper, white
2	each	garlic, cloves, minced
1/2	cup	milk, low-fat
1	each	onion, chopped
1/4	teaspoon	nutmeg
2	cup	vegetable stock
—	GARNISH	—
1		croutons, herbed, garlic, optional
1/4	cup	parsley, fresh, chopped, optional
2	tablespoon	lemon peel, optional
1		parmesan cheese, grated, optional
Directions:
In a dutch oven or 4-5 quart saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over medium heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.

Ingredients
2	each	tuna, cans, drained, flaked
32	oz	macroni & cheese, canned
1/2	cup	bread crumbs, buttered
2	each	tomatoes, cut into wedges
Directions:
Combine tuna and macaroni and cheese and pour into a greased casserole. Top with buttered bread crumbs and bake at 350 degrees or 30 minutes or unitl bubbling. During the last 5 minutes of baking time, arrange the tomatoes in pinwheel fashion around the top and continue baking.

Ingredients
1	each	crescent rolls, package, 8 count
3/4	cup	monterey jack cheese, cubed
1/4	cup	mozarella cheese, cubed
3/4	cup	ham, cooked, cubed
2	each	eggs
1/4	cup	parmesan cheese, grated
Directions:
Preheat oven to 350 degrees. Using 5 crescent rolls line the bottom and sides of a glass pie pan. Press and stretch to fill gaps. Fill lined pie pan with cheese cubes and ham. Beat together eggs and parmesan cheese, pour over ham and cheese cubes. Using the remaining 3 crescent rolls, make 4 strips and arrange a lattice work over filled pie pan and tuck ends under to seal. Bake at 350 for 45 minutes or until the center is set. Note: Crumbled bacon, fresh mushrooms or other vegetables can be substituted for the ham.

Ingredients
		— GARLIC-onion SOUP —
2	each	garlic, cloves
5	each	onions
2 1/2	tablespoon	butter
1/4	cup	wine, red
1/4	teaspoon	thyme, dried
1/4	teaspoon	salt
1		pepper, freshly ground
1	qt	chicken stock, or canned chicken broth
		— RED-WINE CROUTONS —
1/2	each	french bread, loaf
5	tablespoon	olive oil
1/4	cup	wine, red
3	oz	swiss cheese, thinly sliced
1/2	cup	parmesan cheese, grated
Directions:
GARLIC-onion SOUP: Peel and mince the garlic. Peel and thinly slice the onions (food processor preferred). Heat the butter in a large, deep skillet. Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes. Uncover and saute until golden, about 5 minutes longer. Add thyme, salt, pepper, and chicken stock. Bring to a boil. Cover, reduce heat, and simmer to blend flavors, about 5 minutes. RED-WINE CROUTONS: Cut the bread on the diagonal into four 1-inch thick slices. Heat 3 tablespoons of the oil in a large skillet. Add the bread and saute on both sides until light brown, about 2 minutes. Drizzle the wine and remaining oil over the croutons and top them with the cheese slices. Cover and cook over medium heat until the cheese melts, 2 to 3 minutes. SERVING: Laddle soup into warm soup bowls and top with the croutons. Pass the parmesan cheese separately.