Impossible Florentine (Spinach)
10
inch greased Deep Dish Pie Plate
Newspaper Clipping
....Sprinkle into the bottom of the pie plate AS LISTED
6
slices fully cooked BACON, chopped
1/2 C. chopped ONION
3 oz. grated SWISS CHEESE
1/3
C. grated CHEDDAR CHEESE
....Beat with hand mixer until smooth, about 1 minute
2 C. MILK
1
C. Biscuit MIX *
4
EGGS
SALT and PEPPER to taste
....Fold in....Pour over mixture already in pie plate
1-10oz
Frozen Chopped SPINACH…thawed and drained
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
......When it comes out clean it is done
........Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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10 inch
greased Deep Dish Pie Plate
Newspaper Clipping
....Sprinkle into the bottom of the pie plate AS LISTED
1
C. cooked GREEN BEANS, cut up
2
cans SLICED MUSHROOMS, drained
1/2 C. chopped ONION
1
C. fully cooked SMOKED HAM, cubed
1
C. grated CHEDDAR CHEESE
....Beat with hand mixer until smooth, about 1 minute
......Pour over mixture already in pie plate
2 C. MILK
1
C. Biscuit MIX *
4 EGGS
SALT and PEPPER to taste
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
......When it comes out clean it is done
........Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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10
inch greased Deep Dish Pie Plate
Newspaper Clipping
....Sprinkle into the bottom of the pie plate AS LISTED
2 C. fully cooked SHRIMP
1/2 C. Chopped ONION
1 C. Grated SWISS CHEESE
....In a 2 cup measuring cup place
2 T. SHERRY
1 T. LEMON JUICE
And enough MILK to equal 2 cups
....Beat with hand mixer until smooth, about 1 minute
......Pour over mixture already in pie plate
1 C. BISCUIT Mix *
2 C. of LIQUID
4 EGGS
SALT and PEPPER to taste
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
......When it comes out clean it is done
........Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Impossible
10 inch
greased Deep Dish Pie Plate
Newspaper Clipping
....Sprinkle into the bottom of the pie plate AS LISTED
6
slices fully cooked BACON, chopped
1/2 C. chopped ONION
1
C. grated SWISS CHEESE
....Beat with hand mixer until smooth, about 1 minute
......Pour over mixture already in pie plate
1-1/2
C. MILK
3/4
C. Biscuit MIX *
6 oz. SOUR CREAM
3 EGGS
SALT and
PEPPER to taste
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
......When it comes out clean it is done
........Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Serves 4
Newspaper Clipping
Ingredients:
8 Poached EGGS
4 Toasted ENGLISH MUFFINS
8 Slices Cooked HAM
Hollandaise Sauce - Prepared in advance *
The
HAM
Fry the sliced, cooked ham in butter for several
minutes on each side in a skillet over medium heat.
Then place a slice of warm ham on both halves of your
toasted English muffins.
The
EGGS
Meanwhile, poach the eggs in simmering water in a
large, deep skillet.
You'll want to select the proper skillet or saucepan
that permits room for about 3 or 4 inches of water. Bring the water just to a
boil over medium-high heat. Stir the simmering water to make it swirl. Take two
eggs that you have already cracked into a bowl and slip the eggs into the
simmering water in the middle of the swirl, so the eggs follow the same
direction as the water.
Reduce the heat to low and poach the eggs for 3 to 5
minutes, until you've attained the desired degree of doneness.
Remove the poached eggs from the water with a slotted spoon
and place an egg on top of each ham slice. Repeat the process for the remaining
portions.
To serve, cover the eggs with Hollandaise Sauce and sprinkle
with chopped parsley, if desired.
* SEE: Sauces
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by Uncle Woody
....In a non stick saucepan melt the over low heat
4 T. BUTTER
....Stir together then whisk into butter
4 T. All-Purpose FLOUR
1 tsp. Dry MUSTARD
1/4 tsp. SALT
Dash of PEPPER
....Make sure flour mixture is well moistened with the
butter
......Whisk and cook for at least 2 minutes
....ADD all at once
......Cook and whisk constantly over medium heat
until thickened and bubbly
2 C. MILK
....Fold in
......Heating just long enough to heat eggs and ham
thoroughly
6 Hard Boiled EGGS, cut into wedges
1 C. Cooked HAM, cut into cubes
Great served anytime
Over toast, English muffins or mashed potatoes
OOOOOOOH I almost forgot waffles, my personal
favorite
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by
NanaApril
....Saute until onion is slightly
browned
1 lg. ONION, chopped
2 T. Olive OIL
1 tsp. Minced GARLIC
....ADD and toss well to coat cabbage with the oil
1/2 head CABBAGE, chopped large
2 tsp. CARAWAY SEED
1 tsp. Crushed RED PEPPER (optional)
....Place the potatoes on top of cabbage and push down into
the cabbage
5 med. RED POTATOES, halved
....Pour over all
3 C. Boiling WATER
....Place sausage on the top
1 pkg. GERMAN SAUSAGE
[OR Kielbasa], Cut into 2-inch pieces
Cover and cook until potatoes are tender usually about 30
minutes
VARIATION
....Cut the Kielbasa into coins and ADD to the
skillet with the onions and garlic
......ADD.... 1 sm. package Baby CARROTS with the
cabbage
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10 inch
greased Deep Dish Pie Plate
....Sprinkle into the bottom of the pie plate AS LISTED
3/4
C. SAUSAGE...fully cooked, cubed
1 C. CHEDDAR CHEESE...grated
....Beat with hand mixer until smooth, about 1 minute
......Pour over mixture already in pie plate
1-1/2
C. MILK
3/4
C. Biscuit MIX *
3 EGGS
SALT
and PEPPER to taste
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
......When it comes out clean it is done
........Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Serves 4 to 6
Newspaper Clipping
....Put a small amount of grease in a large cast iron
skillet
......Warm it over medium-high heat
....Brown in the skillet
......Making sure to turn as you cook for about 10
minutes
4 to 6 medium RED POTATOES, sliced
....When the potatoes are browned and partially cooked
......ADD to the skillet
4-5 large CARROTS, peeled, thinly sliced
2-4 Bunches of BROCCOLI, cut into bite-size pieces
1 large ONION, quartered
1/4 C. WATER
....Steam the vegetables for 5 minutes
......Toss the mixture occasionally
....ADD the tomatoes and let them warm through
5 Plum TOMATOES (or Romano), halved
....ADD and cover the skillet to warm the meat through
......Usually about 10 minutes....1 KIELBASA
Serve warm from the skillet
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Makes about 4 cups
by
....Brown in a large skillet
1 lb. KIELBASA, cut into 1-inch pieces
1 T. Canola OIL
....ADD and cook until onions are tender
1/2 C. ONION, chopped
1/2 tsp. Dried BASIL
....Stir in the remaining ingredients....Stirring
occasionally
1 can Cream of MUSHROOM Soup
1/2 C. MILK
1/2 C. canned TOMATOES, chopped
2 C. Extra Wide NOODLES, cooked
2 T. PARSLEY, chopped
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by NanaApril
....Toss together in deep skillet
1 medium ONION, sliced
1 Bag SAUERKRAUT
....ADD just enough to float the sauerkraut
......Bring to a boil....UN-sweetened APPLE JUICE
....ADD....5 RED POTATOES, quartered
....ADD....1lb. KIELBASA, cut into 2 inch pieces
....Return to a boil....Cover....Reduce heat
......Simmer....30-40 minutes until potatoes are
tender
....Sprinkle with PARSLEY before serving
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