This issue "A" 12-03-09
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I
hope you enjoy the recipes!
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Index
1. After
Holiday Ham Biscuits
2. Alaskan
Crab Quiche Recipe
3. Apple
Streusel Cheesecake Bars
4. Apricot
Ginger Couscous
5. Asparagus Soup Recipe
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1. After Holiday Ham Biscuits
Categories: Ham, Meats
Yield: 12 Servings
2 c Whole wheat pastry
flour,
Or
unbleached white flour
4 ts Baking soda
1/2 c Cooked ham, diced fine
4 tb Butter
3/4 c Milk, apple juice, or water
Stir flour, baking soda, and ham together. Cut in butter until
crumbly. Add milk and quickly moisten. Roll out dough on floured
board. Cut biscuits in round 2" shapes. Bake at 350
degrees, 12 to 15 minutes.
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2. Alaskan Crab Quiche Recipe
Create a deep dish that will easily satisfy your hunger
From, "To
Market, To Market...A Collection of Kentucky Recipes,"
published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms,
sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese
TO PREPARE:
1. Thaw and drain crab meat.
2. In a medium-sized skillet, saute mushrooms in butter
until tender. Drain. Set aside.
3. In blender, mix next eight ingredients.
4. Fold in mushrooms, Jack cheese, and crab meat.
Pour into 10-inch quiche dish.
5. Bake at 350 degrees for 45 minutes until golden brown,
or until knife inserted in center comes out clean. Let
stand 5 minutes before cutting.
SERVINGS: 6
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3. Apple Streusel Cheesecake Bars
Prize-Winning Recipe 2007! Oatmeal cookie mix and pie
filling make it easy to get a delicious apple pie-like bar.
Prep Time: 20 min
Total Time: 3 hours 40 min
Makes: 24 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan
with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork,
cut in butter until mixture is crumbly and coarse. Reserve 1 1/2
cups crumb mixture; press remaining crumbs in bottom of pan.
Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour,
vanilla and egg with electric mixer on medium speed until
smooth.
4. Spread cream cheese mixture evenly over partially baked
crust. In medium bowl, mix pie filling and cinnamon. Spoon
evenly over cream cheese mixture. Sprinkle reserved crumbs over
top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown.
Cool about 30 minutes. Refrigerate to chill, about 2 hours. For
bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker®
Kitchens
Did You Know?
This recipe was one of fifteen winners in the 2007 Mix It Up
with Betty! Cookie Mix Recipe Contest. More than $10,000 was
awarded!
Variation
Cut the bars into larger servings and serve with a fork.
Nutrition Information:
1 Bar: Calories 240 (Calories from Fat 110); Total Fat 13g
(Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium
170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g);
Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin
C 0%; Calcium 2%; Iron 4% Exchanges: 2 Other
Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate
Choices: 2
*Percent
Daily Values are based on a 2,000 calorie diet.
© 2009 ®/TM General Mills All Rights Reserved
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4. Apricot Ginger Couscous
A sweet & spicy side for the holiday table that's
perfect with turkey, pork and
Cornish hens.
Ingredients:
1 tablespoon butter or olive oil
1 teaspoon grated fresh ginger
1/8 teaspoon cinnamon
1 (5.8 ounce) package NEAR EAST® Roasted Garlic & Olive Oil
Couscous mix
1/2 cup chopped dried apricots
1/2 cup raisins
1/3 cup sliced green onion
Directions:
In medium saucepan, combine 1-1/4 cups water, butter, ginger,
cinnamon
and contents of Spice Sack; bring to a boil. Stir in couscous,
apricots, raisins
and green onion. Cover; remove from heat. Let stand 5 minutes.
Fluff lightly
with a fork.
Source: LOH Recipes
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5. Asparagus Soup Recipe
A sizzling bowl could be just what you're looking for
From, "At
Your Service...Southern Recipes,
Places and Traditions," published in cooperation with your
Daily Inbox Newsletter.
INGREDIENTS:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream
TO PREPARE:
Saute the asparagus, scallions and mushrooms in 2 Tablespoons
butter in a skillet until the asparagus is tender. Mix the
flour, 6 Tablespoons butter, salt and pepper in a bowl.
Add some of the chicken broth and blend until smooth. Add
the flour mixture, corn, remaining broth to the sauteed
vegetables. Cook until heated through.
SERVES: 6
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