Browse Category by Eggs and Pasta and Legumes
Breakfast, Debbie Allen, Eggs and Pasta and Legumes

Southwestern Egg Casserole

Mix together in large bowl:
10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt

Gradually add in:
4 cups (1 pound) shredded Monterey Jack cheese
2 cups cottage cheese
2 cans diced green chilies
1/2 cup butter, melted

When the mixture is well blended, pout it into an empty, clean, 13×9 casserole dish and back at 350F for 30 to 40 minutes, or until a knife inserted into the center comes out clean. If using a glass pan, you may want to decrease the temperature to 325 and back for 40 to 50 minutes.

Dawn Butler, Eggs and Pasta and Legumes

Spicy Three Cheese Fondue

2 cups (8 ounces) shredded Cheddar cheese
3/4 cup milk
1/2 cup (2 ounces) blue cheese
1 package (3 ounces) cream cheese
1 tablespoon flour
1 tablespoon butter
2 cloves garlic, minced
4 to 6 drops hot pepper sauce
1/8 teaspoon ground red pepper

Combine all ingredients in slow cooker. Cover and cook on low for 2 hours, stirring once or twice until cheese is melted and smooth.

Increase heat to high and cook another hour or hour and a half, until the cheese is heated through.

Dad, Dorothy Lamalie, Eggs and Pasta and Legumes, Liked by, Mom, Poultry

Mom’s Chicken and Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon chopped parsely
1 cup while milk
3 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
3 carrots, cut into 1/2 inch rounds
1 large sweet potato, peeled and cut into 1/2 inch cubes
2 cloves garlic, finely chopped
10 ounces baby spinach

Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, parsley and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In another large saucepan, heat the oil over medium heat. Add the celery, carrots and sweet potato. Cook for 5 minutes. Add the garlic and cook another minute. Add the reserved chicken broth. Bring to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes, until vegetables are tender.

Assemble
Add the chicken back into the large saucepan and cook for another 5 minutes. Add the spinach and cook for another minute.

Ladle into shallow bowls to serve.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Spiced Beer Fondue

1 bottle (12 ounces) ale or lager
2 cups (8 ounces) Gruyere cheese, shredded
1 cup (4 ounces) Cheddar cheese, shredded
2 T. flour
1 t. coarse grain mustard
1/4 t. salt
1/8 t. ground red pepper
1/4 t. nutmeg

In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Tomato and Cheddar Pie with Buttermilk Crust

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.

Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Dairy-free Spinach Souffle

1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.

Eggs and Pasta and Legumes, Elaine Walker

Egg Noodles for Two

1 c. King Arthur Pasta Flour
4 egg yolks (one whole egg may be substituted for the yolks if a less rich noodle is desired)
1-1/2 T. water or milk

Combine all ingredients in a food processor and pulse a few times until blended. Form a ball with the dough. You can then knead by hand or pass the dough through a pasta machine. If kneading by hand, knead for 10 to 15 minutes until it is no longer elastic (when you poke it, the indent remains for more than a couple of seconds).

To knead by machine, cut the dough into 3 pieces. Crank each piece through the pasta machine at the widest setting. Fold it and pass it through again at the same setting until it feels smooth and silky (10 to 15 times), dusting as needed to keep it from sticking. Repeat for each piece of dough.

Put the dough in a plastic bag and let it rest for an hour and a half in the refrigerator (do not skip this step or the dough will be tough).

Pass the dough through the pasta machine first at the widest setting, then reducing one notch until the desired thickness is reached. Cut into noodles. Let rest 15 minutes, then cook in boiling water for 3 minutes.

Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Chili Corn Rice Casserole

2 c. rice
1 can (15-1/2 ounces) Bush’s Bests Chili Magic
1 can (14-1/2 ounces) diced tomatoes
1 can corn
1 t. chili powder or Mexican spices
2 c. shredded cheese (four cheese Mexican seasoned)

Preheat oven to 350*F.
Cook rice. Mix together all ingredients in large bowl. Pour into 1-1/2 to 2 quart baking dish.
Bake, covered, for 30 minutes at 350*F. Top with nachos, if desired.

Eggs and Pasta and Legumes, Elaine Walker

Debbie’s Christmas Fondue

3 T. butter
3 T. flour
1/2 t. garlic salt
1/2 t. salt
dash white pepper
dash nutmeg
2 c. milk
1 lb. Swiss cheese, shredded
1 t. Worcestershire
1/3 c. dry white wine
2 T. Kirsch or sherry

Melt butter; add flour, salt, pepper and spices. Gradually stir in milk until sauce is smooth and slightly thickened.

Gradually add in cheese, stirring until smooth. Add Worcestershire, wine and sherry.

Serve with French bread, cut into small pieces.

Eggs and Pasta and Legumes, Elaine Walker

Smoked Gouda Macaroni and Cheese

1 c. raw macaroni
2/3 T. butter
1 T. flour
pinch of salt, pepper
1 c. milk
1/4 c. smoked Gouda, shredded
1/4 c. Parmesan, freshly grated
2-1/2 c. coarsdely chopped fresh spinach
Ritz crackers

Preheat oven to 350*F.

Cook macaroni. Drain.

Melt butter in saucepan. Add flour, salt and pepper. Stir in milk. Cook until thickened.

Add Gouda and Parmesan. Stir until melted. Mix in spinach.

Pour over macaroni, stir. Spoon into greased casserole dish.

Top with crushed Ritz crackers. Bake for 15 minutes or until bubbly.