BOL Food Recipes

Servings: 2 Servings
Category: Cheese/eggs | Vegetables
Ingredients

• 1/2 lb Asparagus, trimmed
• 2 tb Butter
• Small clove garlic,minced
• 1/2 lb Mushrooms, sliced
• 4 x Eggs, lightly beaten
• 2 tb Milk
• 1/2 ts Salt
• 1/4 ts Crushed dried basil or
• 3/4 ts Minced fresh basil……….
• 1 ds Freshly ground black pepper

Directions
Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Cheese | La_times | Vegetables | Vegetarian
Ingredients

• 2 pk Frozen artichoke hearts;
• -(9-oz.) –or hearts from 5
• -artichokes
• 1/4 c Butter
• 1/2 c Chopped onions
• 1 tb Flour
• 1/2 c Half and half
• 1/2 c Sour cream
• 4 Eggs; beaten
• Salt and pepper
• 1/4 ts Nutmeg
• 2 ts Minced parsley
• 1 Baked pie crust; (9-inch)
• 1/2 c Shredded Cheddar cheese
• 1/2 c Shredded Swiss cheese
• 1/4 c Grated Parmesan cheese

Directions
Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside. Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside. Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 12-10-97. 4 to 6 servings. Each of 6 servings: 565 calories; 479 mg sodium; 198 mg cholesterol; 41 grams fat; 33 grams carbohydrates; 17 grams protein; 0.84 gram fiber. Recipe by: Los Angeles Times 12-10-97 Posted to JEWISH-FOOD digest by Nancy Berry on Apr 24, 1998

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Servings: 6 Servings
Category: Cheese/eggs | Vegetarian | Vegetables
Ingredients

• 2 md Onions
• 1 lb Red potatoes, small
• 2 tb Olive oil
• 1 lg Clove garlic; finely chopped
• 1 ts Salt; or to taste
• 1 1/2 c Artichoke hearts, marinated;
• -well drained
• 10 Eggs
• 1/4 c Flat-leaf parsley; chopped
• 1/3 c Parmesan cheese; grated
• Black pepper to taste

Directions
Peel, quarter, and slice the onions. Scrub the potatoes, and if they are very samll, cut in 1/4-inch slices; if they’re larger, quarter them lengthwise, then slice them. Heat 1 1/2 tablespoons olive oil in a large non-stick saute pan. Cook the onions, potatoes, and garlic in the oil, with a little salt, stirring them often until they are tender. Drain the marinated artichoke hearts well and trim off any tough, fibrous leaves. Quarter the artichoke hearts and add them to the potatoes and onions in the pan; stir everything together, then remove the pan from the heat. Beat the eggs in a large bowl with 1/2 teaspoon of salt, the chopped parsley, grated Parmesan cheese, and black pepper to taste. Add all the vegetables in the pan to the eggs, and stir it all together. Clean the saute pan to remove the starchy residue from the potatoes, wipe it dry, and then heat the remaining 1/2 tablespoon of olive oil in it. Pour in the egg and vegetable mixture, spreading it evenly, lower the heat to a very small flame, and cover the pan. Cook the frittata for 8-10 minutes, or until the eggs at the top are almost set. Put the pan under a hot broiler for a few minutes to finish the frittata. It should be just slightly golden brown on top. Loosen the frittata gently with a knife or spatula until it moves freely in the pan, then slide it out onto a platter or place a platter over the pan and invert. Cut the frittata in wedges to serve. This is best eaten warm or at room temperature, so if you are taking it to a picnic, pack it into the hamper rather than the cooler. If you must keep it longer than a few hours, refrigerate it but allow it to come to room temperature before serving for best flavor. Source: “The New Vegetarian Epicure” by Anna Thomas Posted to MM-Recipes Digest V3 #266 Date: Sun, 29 Sep 1996 02:18:05 +0000 From: Linda Place

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Servings: 1 Servings
Category: Cheese | Side dishes | Vegetables
Ingredients

• 1 lb YELLOW SUMMER SQUASH –
• GRATED
• 1/4 ts SALT
• 1/2 c GRATED CHEDDAR CHEESE
• 1/3 c COTTAGE CHEESE
• 2 EGGS
• 1/3 c DRY BREAD CRUMBS
• 1 tb MINCED PARSLEY
• PEPPER
• 2 tb BUTTER — MELTED
• 1/2 CLOVE GARLIC, CRUSHED
• 2 tb GRATED PARMESAN CHEESE

Directions
Squeeze water out of squash. combine all ingredients except Parmesan and place in 1qt casserole. Top with cheese and bake, uncovered, at 350 for 1 hour. Recipe By : CUPONQUEN File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 24 Servings
Category: Cheese | Pies & past
Ingredients

• 2 1/2 c Flour
• 1/4 ts Salt
• 1 c Unsalted Butter
• 1/2 c Sugar
• 1 ts Vanilla
• 2 tb Milk
• 8 oz Cream Cheese — softened
• Apricot Jam

Directions
Mix flour and salt. Cut in butter. Cream sugar, vanilla, milk and cream cheese. Add flour mixture. Chill. Roll out 1/8 inch thick, cut into circles. Place 1 teaspoon jam in center, cover with another circle. Press edges together with a fork. Place on greased cookie sheets and bake in a preheated 400 degree oven 10-12 minutes. Makes 24. Recipe By : From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Cheese | Appetizers | Dips | Fruits/nuts
Ingredients

• 8 oz Cream cheese, cut into bits
• -softened
• 1/2 c Apricot jam
• 1/2 c Golden raisins
• -walnut halves, garnish

Directions
In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Servings: 14 Servings
Category: Cheesecakes | Desserts
Ingredients

• 15 oz Pkg Pillsbury
• -Refrigerated Pie Crusts

Directions
———————————-FILLING———————————- 1/4 oz Envelope unflavored -gelatin 12 oz Can apricot nectar 1 c Whipping cream 11 oz Cream cheese, softened 1/2 c Sugar 1/4 ts Nutmeg 1 ts Vanilla 1 tb Lemon juice———————————-TOPPING———————————- 1 tb Sugar 1 tb Flour 2 ts Amaretto OR … 1/4 ts Almond extract (opt) 1/2 c Whipping cream (opt) 1 tb Powdered sugar (opt) Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10″ tart pan with removable bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat 1 c whipping cream until stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.

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Servings: 12 Servings
Category: Cheese | Fruit | Salads
Ingredients

• 1 pk (6-oz) apricot gelatin
• 1 cn (large) crushed pineapple;
• -undrained
• 3/4 c Sugar
• 2 sm Jars strained apricot baby
• -food
• 1 pk (8-oz) cream cheese;
• -softened
• 1 cn (large) evaporated milk;
• -chilled

Directions
In saucepan combine gelatin and pineapple. Heat until mixture simmers. Add sugar, apricots and softened cream cheese. Continue heating, stirring occasionally, until cream cheese melts. Remove from heat and cool. Chill in refrigerator until mixture mounds when dropped from a spoon. In a chilled bowl, whip chilled evaporated milk until stiff peaks form. Fold in apricot mixture. Pour into 9 x 13-inch pan. Chill until firm. Cut into squares to serve. Serves 12. Posted to TNT Recipes Digest by Alice Poe on Apr 14, 1998

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Servings: 4 Servings
Category: Cheesecakes
Ingredients

• 1 1/2 lb Cream cheese; room
• -temperature
• 1 c Granulated sugar
• 1 tb Each fresh grated orange &
• -lemon peel
• 1 ts Vanilla extract
• 2 Envelopes unflavored gelatin
• 1/4 c Orange Juice; fresh squeezed
• Apricot Puree; (recipe
• -below)
• 1 pt Whipping cream; lightly
• -whipped
• Nut crust; made with pecans

Directions
In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an electric mixer until light and fluffy. Sprinkle gelatin over orange juice mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin is completely dissolved and liquid is almost boiling. Remove from heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to break any large air bubbles. Cover and refrigerate at least 4 hours, until firm. Before serving, wipe outside of pan with a sponge dipped in very hot water; run a thin metal spatula around cheesecake and remove sides of springform pan. Makes 16 servings. APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in a blender or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while you make the crust. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Feb 22, 1998

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Servings: 1 Servings
Category: Cheesecakes | No bake
Ingredients

• 17 oz Apricot halves — drain
• Reserve juice
• 1 Envelope gelatin –
• Unflavored
• 1/3 c Sugar
• 16 oz Cream cheese
• 1 ts Vanilla extract
• 1 Pie crust, chocolate wafer

Directions
In blender or food processor, puree 10 apricot halves with reserved syrup; heat to boiling. Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes. With electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes. Pour into prepared crust; chill until firm. Garnish with remaining apricot halves, sliced and, if desired, whipping cream. Recipe By : Knox Geletin Company From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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