Recipes Included On This Page Impossible Bacon Pie Italian Cream Cake Italian Egg Bake Italian Pork and Noodles Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Impossible Bacon Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices bacon -- fried and crumbled 1 cup shredded Swiss cheese 1/4 cup chopped green onions -- including green part 2 cups milk 1 cup Bisquick 4 eggs 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to 400 degrees F. Spray a 10-inch deep pie plate with non- stick coating. Sprinkle bacon, cheese and onion on bottom of pie dish. Beat remaining ingredients until smooth. Pour into dish. Bake until knife comes out clean. Bake 35-40 minutes. Cool 5 minutes before serving. Contributed to the FareShare Gazette by Patty; 19 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 13g Fat (64.9% calories from fat); 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 313mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Italian Cream Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- softened (1/4 pound) 1/2 cup butter-flavored Crisco shortening 2 cups sugar 5 egg yolks 2 cups flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 5 egg whites -- stiffly beaten FROSTING: 8 ounces cream cheese -- softened 1 stick unsalted butter -- softened (1/4 pound) 1 pound powdered sugar -- sifted 1 teaspoon vanilla extract 1/2 cup chopped pecans -- to garnish Preheat Oven: 350 degrees F. Generously grease three 8-inch round cake pans. In a large mixing bowl, cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolk and beat well. Combine flour and baking soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Fold in the stiffly beaten egg whites. Pour batter into the 3 pans and bake 25 minutes or until knife inserted in centers of cakes come out clean. Remove cakes from oven. Let sit 10 minutes before removing from pans to racks to cool. Prepare frosting. FROSTING In a small mixing bowl; beat cream cheese and butter until soft and smooth. Add the powdered sugar and vanilla, beat until light and fluffy. Spread frosting between layers, on top and on sides of cake. Sprinkle chopped pecans on top of cake. Serves 10. Contributed to the FareShare Gazette by Patty; 10 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 754 Calories; 33g Fat (39.2% calories from fat); 9g Protein; 108g Carbohydrate; 1g Dietary Fiber; 182mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 5 1/2 Other Carbohydrates. * Exported from MasterCook * Italian Egg Bake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage -- casings removed 1 tablespoon butter or margarine 1/2 red onion -- chopped 10 mushrooms -- chopped 12 eggs -- lightly beaten 1 cup milk 2 tomatoes -- diced 8 ounces mozzarella cheese -- shredded 1 teaspoon salt 1/2 teaspoon pepper Preheat oven to 400F. Spray a 13 x 9-inch baking pan with non-stick vegetable spray. In a large skillet, fry sausage until browned and crumbly. Remove from skillet; set aside. In same skillet, melt butter; add onion and mushrooms. Sauté for 5 minutes or until onion is tender. In a medium bowl, combine beaten eggs, milk, sausage, onion, mushrooms, tomatoes, cheese, salt and pepper; mix thoroughly. Pour into prepared baking pan. Bake 30 to 40 minutes or until a knife inserted in the center comes out clean. Yields 10 servings. Contributed to the FareShare Gazette by Suzie; 6 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 27g Fat (71.2% calories from fat); 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 286mg Cholesterol; 733mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. * Exported from MasterCook * Italian Pork and Noodles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless pork loin -- cubed 1 tablespoon olive oil 1 onion -- diced 8 ounces mushrooms -- sliced 1 jar Heinz pork gravy 1 teaspoon dry Italian seasoning Salt and pepper Stir-fry pork, onions and mushrooms in olive oil until pork loses all pinkness. Add the jar of pork gravy and Italian seasoning. Add some salt and pepper at this point. Cover and simmer, stirring often for 20 minutes. Serve over hot wide egg noodles that have been buttered after draining. You could substitute Ramen Chicken flavored noodles for egg noodles. Contributed to the FareShare Gazette by Patty; 27 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (56.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

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