Recipes Included On This Page Deviled Egg Casserole Deviled Eggs with Variations Ditali Pasta and Broccoli Salad Double Fudge Cream Cheese Brownies Dutch Babies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Deviled Egg Casserole Recipe By :Valerie Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 whole eggs -- split and deviled from your favorite recipe [or you can use leftover deviled eggs from a party] 2 cups Bisquick baking mix 1/2 cup milk -- (or more) Shredded cheese -- vary or mix whatever kind Mixed cut fresh vegetables -- such as onions, green peppers, carrots, celery etc. Bread crumbs -- and or paprika Mix the Bisquick and the milk. Stir in the shredded cheese and vegetables. Pour into a buttered 13 X 9 X 2-inch baking dish. Evenly place the deviled eggs, eight in a row for three rows, on top of the Bisquick batter. Sprinkle with bread crumbs and/or paprika. Cover loosely and bake at 350F. for 40 to 45 minutes, until casserole has browned. Valerie's Note: This is an original recipe. I made it up at one time, off the top of my head. This is my first time, actually, putting it in writing. You can have fun with varying the ingredients in this recipe. Contributed to the FareShare Gazette by Valerie; 24 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 5g Fat (61.0% calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 188mg Cholesterol; 60mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Deviled Eggs with Variations Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic recipe: 6 large eggs -- hard cook, peel, halve 2 tablespoons mayonnaise -- or more 1 teaspoon prepared mustard 1 teaspoon onion -- grate Press yolks through a sieve and blend with mayonnaise, mustard and onion. Stuff yolk mixture into whites. Refrigerate until ready to serve. Stuffed pickled eggs - add 1 tablespoon sweet pickle relish. Nippy deviled eggs - add 1 teaspoon prepared horseradish and 1/2 teaspoon dry mustard. Herbed deviled eggs - add 2 tablespoons each chopped parsley and minced chives. Deviled ham eggs - add 1 tablespoon deviled ham. Stuffed curried eggs - add 1 teaspoon curry powder. Capered eggs - add 1/4 teaspoon crumbled leaf marjoram and 2 teaspoons minced capers. Anchovy eggs - omit mustard and add 1 tablespoon each mayonnaise and sour cream or milk instead of 2 tablespoons mayonnaise; blend in 1/4 to 1/2 teaspoon anchovy paste (depending on how much you like anchovies). Contributed to the FareShare Gazette by Nancy; 16 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 8g Fat (75.1% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 189mg Cholesterol; 92mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ditali Pasta and Broccoli Salad Recipe By :Joe Famularo, Food Editor, Key West, FL Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ditali -- cooked and drained 2 1/2 cups broccoli -- cooked & steamed before measuring 2 medium tomatoes -- peeled, seeded in 1/2 " dice 1/2 cup green onions -- thinly sliced 1/4 cup flat parsley -- finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 medium garlic cloves -- minced freshly ground black pepper 8 thin Parmesan cheese shavings Put all the ingredients except the cheese shavings in a large bowl and toss well. Be liberal with the black pepper. Leave at room temperature for 1-2 hours before serving. Divide among four plates and add two thin pieces of cheese shavings on top of each serving. Source : "Barron's - The Joy of Healthy Pasta" S(MC formatting by): "Bobbie" Copyright : "(c) 1998, Joe Famularo, ISBN 0-7641-5102-9" NOTES : Ditali pasta is small tubular-shaped pasta that works well in salads. Broccoli, tomatoes, green onions and pasta makes a good salad combination. This was a very tasty salad. We did find a little salt added at the table enhanced the flavor. Contributed to the FareShare Gazette by ; 20 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 7g Fat (63.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Double Fudge Cream Cheese Brownies Recipe By :Land O'Lakes Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROWNIES: 1 cup butter or margarine 4 ounces unsweetened baking chocolate 2 cups sugar 1 1/2 cups all purpose flour 4 eggs -- slightly beaten 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons vanilla 1 cup semi-sweet chocolate chips FILLING: 1/4 cup sugar 2 tablespoons butter -- softened 3 ounces cream cheese -- softened 1 egg 1 tablespoon all-purpose flour 1/2 teaspoon vanilla (45 minutes) Heat oven to 350 degrees F. In 2-quart saucepan combine 1 cup butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in all remaining brownie ingredients except chocolate chips. Fold in chocolate chips. Spread half of batter into greased 13x9-inch baking pan. In small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese mixture. (Batter will not entirely cover cream cheese mixture.) Bake for 30 to 35 minutes or until brownies begin to pull away from sides of pan. Yield : 3 dozen. Two kinds of chocolate and cream cheese make these homemade brownies absolutely yummy. Land O'Lakes, Inc. 1992 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 9g Fat (57.0% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Dutch Babies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup canola oil 1 1/2 cups milk 1 1/2 cups flour 6 eggs In blender, blend eggs for 30 seconds; add milk and blend another 30 seconds. Blend in the flour until smooth then blend in canola oil. Pour the batter into ramekins. Place a tablespoon or two of diced fresh fruit in the middle of the Dutch babies and place in preheated oven. Do not use citrus fruit. The fruit can be baked right in the dish or put on after it is baked. Bake at 350 degrees F. for 20 minutes or until puffy and golden brown on the edges. The Dutch babies should have a pop-over effect, but make sure to serve them immediately after taking them out of the oven as they will fall a bit. Serve right in the ramekins. Contributed to the FareShare Gazette by Patty; 22 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 25g Fat (59.6% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 195mg Cholesterol; 86mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.

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