You would be more than welcome! This menu was for my in-laws (7 of us total) who arrived 12/22 and

REC: Texas Cheesecake with Blue Corn Tortilla Chips

Texas Cheesecake with Blue Corn Tortilla Chips

2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3-8 ounce packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1-4 ounce can green chilies, drained
1-8 ounce carton. sour cream
1-8 ounce carton. jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish


Preheat oven to 325°F (160°C). Combine chips and margarine; (I sometimes do more than the 2/3 cup crumbs) press onto bottom of 9" springform pan. Bake for 15 minutes.

Place cottage cheese in food processor or blender container; process until smooth. In large bowl of electric mixer, combine cottage cheese and cream cheese, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center.

Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes. Cool for 30 minutes in oven, remove, cool completely before refrigerating. To serve, loosen rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives. Surround with blue corn tortilla chips.

 
REC: Oriental Rice Pizza with Hoisin

Oriental Rice Pizza with Hoisin
from Light Vegetarian Cooking by Rose Reisman

Crust:
2 c vegetable stock
1 c white or brown rice
1 egg
1 egg white
1⁄4 c 2% milk
2 Tbl soy sauce
1 tsp sesame oil

Sauce:
2 Tbl hoisin sauce
2 Tbl rice wine vinegar
1 Tbl sesame oil
1 Tbl water
1-1⁄2 tsp honey
1 tsp cornstarch

Filling:
1 tsp vegetable oil
2 tsp garlic, minced
1-1⁄2 tsp ginger root, minced
1 c broccoli, chopped
1 c red bell pepper, chopped
1 c snow peas, chopped
1 c baby corn cobs, chopped

Preheat oven to 400°F. Coat 10” springform pan with vegetable spray.

Make The Crust: In a saucepan bring stock to a boil; stir in rice. Cover, reduce heat to medium-low and cook 15 minutes or until rice is tender and liquid absorbed. (If using brown rice, cook at least 35 minutes, adding an extra 1 cup stock.) Take off heat; let stand, covered, 5 minutes. Let rice cool.

In a bowl stir together cooked rice, whole egg, egg white, milk, soy sauce and sesame oil until well mixed. Press rice mixture onto bottom of prepared pan. Bake 12 minutes. Meanwhile, make sauce and filling.

Make the Sauce: In a small bowl, whisk together hoisin sauce, rice wine vinegar, sesame oil, water, honey and cornstarch; set aside.

Make the Filling: In a nonstick frying pan sprayed with vegetable spray, heat oil over high heat. Add garlic and ginger; cook 1 minute, stirring. Stir in broccoli, red peppers and snow peas; cook, stirring, 4 minutes or until tender-crisp. Stir sauce again and add to pan along with corn; cook, stirring, 30 seconds or until slightly thickened. Pour onto hot rice crust. Serve immediately.

Serves 6-8.

 
REC: Layered Rice and Pesto Bake

Layered Rice and Pesto Bake

3 c cooked Lundberg Short grain Brown rice
1-3/4 c shredded parmesan cheese, divided
Salt and ground pepper to taste
Nonstick vegetable spray
1/2 c pesto
4 oz crumbled goat cheese, divided
10 oz roasted red peppers, drained, patted dry and chopped

Preheat oven to 400
Combine rice, 1-1/2 c parmesan cheese, salt and pepper in a medium bowl.
Spray a 7” diam. Soufflé dish or springform pan with nonstick veg spray.
Place 1/2 of rice mixture in bottom of prepared dish. Pat down well.

Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Layer 1/2 of red peppers over goat cheese.

Repeat above layers. Sprinkle with remaining 1/4 c parmesan cheese over top.

Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve. Serves 6

 
REC: Italian Rice & Cheese Torte

Italian Rice & Cheese Torte

To get this unusual main dish on the table in short order, cook the rice with the onion, garlic, carrots, and herbs the night before. Refrigerate until you're ready to start cooking, then let the rice return to room temperature while you prepare the egg mixture and grate the mozzarella.


1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup brown rice
1 cup vegetable or chicken broth
2 large carrots, cut into small dice
1/4 cup chopped fresh basil
1/4 cup chopped parsley
3/4 teaspoon oregano
2 tablespoons plain dried bread crumbs
1/2 cup low-fat (1%) milk
1 whole egg
1 egg white
4 ounces part-skim mozzarella cheese, shredded
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon pepper
1 package (10 ounces) chopped frozen spinach, thawed and squeezed dry

1. In medium saucepan, heat oil over medium-high heat. Add onion and garlic, and cook, stirring, 5 minutes or until onion begins to brown.

2. Add rice, broth, and 1 cup water, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes.

3. Stir in carrots and cook 10 to 15 minutes, or until rice is tender and all of liquid is absorbed. Remove from heat and stir in basil, parsley, and oregano. Set aside to cool slightly.

4. Preheat oven to 450°F. Spray an 8-1/2-inch springform pan with nonstick cooking spray. Dust bottom and sides of pan with breadcrumbs.

5. In medium bowl, combine milk, whole egg, and egg white, and beat until blended. Stir in cooled rice, mozzarella, half the Parmesan, and the pepper, and continue stirring so the rice does not cook eggs. Stir in spinach.

6. Transfer rice mixture to prepared springform, sprinkle with remaining Parmesan and bake 20 minutes, or until top is browned.

7. Use a knife to loosen edges of torte from pan, then remove sides of pan. Cut into 6 wedges.

Nutritional Information

Per serving: 290 calories, 10.3g total fat, 4.5g saturated fat, 4g monounsaturated fat, 0.9g polyunsaturated fat, 4g dietary fiber, 16g protein, 35g carbohydrate, 54mg cholesterol, 508mg sodium.
Good source of: beta-carotene, calcium, folate, magnesium, selenium.

 
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