Amy's Recipe of the Day

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Location: Texas, United States

Wednesday, March 28, 2007

Tomato-Onion Phyllo Pizza

Use extra stuff if your pan is too big.

5 Tbsp butter, melted (you might need more)
7 sheets phyllo dough (18 X 14 inches)
7 Tbsp Parmesan cheese, divided
1 cup shredded mozzarella cheese
1 cup thinly sliced sweet onion
7 plum tomatoes, thinly sliced
½ tsp dried oregano
½ tsp dried basil (optional)
¼ tsp dried thyme
salt and pepper to taste

Brush a 15 X 10 X 1-inch baking pan with melted butter. Lay a sheet of phyllo in the pan, folding edges in to fit (keep remaining dough covered to avoid drying out). Brush dough with butter and sprinkle with Parmesan cheese. Repeat layers five times, folding edges for each layer.

Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over the cheese. Sprinkle with oregano, basil, thyme, salt, pepper, and remaining Parmesan. Bake at 375 degrees for 20-25 minutes, or until edges are golden brown.

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Monday, March 19, 2007

Chicken Divan

4 cups cooked chicken, cut up
2 cans cream of chicken soup
1 cup mayonnaise
½ cup shredded cheddar cheese
1 Tbsp lemon juice
½ tsp curry powder
1 16-oz pkg frozen chopped broccoli, cooked, or 1 big bunch fresh broccoli, chopped and cooked
Pepperidge Farm stuffing mix, enough to sprinkle on the top of your casserole

Heat soup and cheese until melted. Remove from heat. Add mayonnaise, lemon juice, and curry. Mix well. In a 9 X 12 casserole dish, layer all of broccoli, then all of chicken, then all of soup and cheese mixture. Cover with stuffing mix. Bake at 350 degrees for 30 minutes or until bubbly.


Monday, March 12, 2007

Cinnamon Applesauce

1 bag (3 lbs) Grannie Smith apples
1 cup water
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp vanilla

Peel, core, and slice or quarter apples. Put into dutch oven or other soup pot with 1 cup water, sugar, and cinnamon. Boil, then reduce heat and simmer about half an hour until apples are soft. (The cookbook says 8-10 minutes; they've never been done in 8-10 minutes). Mash with potato masher. Stir in vanilla. Yum. Serve warm or cold.

**If you must have smooth applesauce, transfer finished applesauce to food processor and process until smooth.**

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Thursday, March 08, 2007

Elegant Squash Casserole

1 1/2 lbs yellow squash, sliced
1 medium onion, chopped
1 can cream of chicken soup
1 (2-oz) jar pimientos, chopped
1 (8-oz) carton sour cream
1 cup shredded carrots
1 (8 1/2-oz) can water chestnuts, chopped
1 (8-oz) pkg Pepperidge Farm cornbread stuffing
1 stick margarine, melted

In saucepan, cook squash and onion in small amount of salted water until tender. Drain well. Mash. In bowl, mix melted margarine with stuffing mix until margarine and stuffing is well coated. Line 9 X 12 X 2 casserole with half the stuffing mix, reserving other half for topping. Combine soup and sour cream. Stir in carrots, pimientos, and chestnuts. Add to squash and mix well. Spoon mixture over stuffing mixture in casserole. Sprinkle remaining stuffing mixture on top of casserole. Bake at 3500 for 30 minutes. Casserole may be prepared the day before and frozen or refrigerated and baked when needed. If frozen, be sure casserole is thawed before baking, or baking time will have to be longer.


Wednesday, March 07, 2007

Butter Rum Applesauce Cake

1/3 cup unsalted butter
¾ cup sugar
1 cup applesauce
1 apple, peeled, cored, and chopped (not Red Delicious—too mushy for baking)
1 tsp vanilla
1 ¼ cup flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt

2 Tbsp unsalted butter
1 cup confectioners’ sugar
½ tsp rum extract
3 to 4 Tbsp half and half or milk

Preheat oven to 3500. Grease an 8-inch baking pan. For cake: Melt butter in saucepan over medium heat. Cook, stirring, 2 to 2 ½ minutes, just until butter begins to brown. Remove from heat; stir in sugar, applesauce, apple, and vanilla. Set aside.

In a large bowl, combine flour, baking soda, cinnamon, and salt. Stir in applesauce mixture and mix until just combined. Pour batter into prepared pan. Bake 25 minutes or until a toothpick inserted into center of cake comes out clean.

Prepare glaze: Melt butter in a saucepan over medium heat. Cook, stirring, for 2 to 2 ½ minutes, just until butter begins to brown. Immediately remove from heat; stir in confectioners’ sugar, rum extract, and half-and-half or milk until spreadable and smooth. Pour warm glaze over cake when it’s removed from oven. Let cool 30 minutes. Serve warm.

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Sunday, March 04, 2007

Oklahoma Steak Soup

Another crock pot recipe. I used only 1 1/2 Tbsp of beef bouillon and I used a bag of frozen pearl onions instead of the 3 small chopped ones, to reduce prep time.

3 cups water
3 small chopped onions
3 stalks chopped celery
2 sliced carrots
1 can (1 lb.) tomatoes
1 teaspoon pepper
1 package (10 oz.) frozen vegetables
1 pound sirloin steak, cubed
3 tablespoons beef bouillon
1/2 cup butter
1/2 cup flour

Put all except butter and flour into crockpot. Cook on low 8 to 10 hours. 1 1/2 hours before serving, turn up to high.

Make roux of butter and flour stirring until smooth. Add to soup to thicken. Makes 6 serivngs.

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