Portobello Mushroom dinner

• Portobello mushrooms (as many as you think you can eat, usually 1-1 ½ per person, keep in mind that they get smaller as they are cooking)
• 2-3 green onions
• 1-2 cups shredded mozzarella cheese or fresh sliced mozzarella
• 1 T of butter or vegetable oil

Wash and slice the mushrooms and chop the green onions. Heat a frying pan and spray with vegetable oil and add onions and mushrooms, stir frequently to cook evenly and to keep from sticking to the pan. Cook until mushrooms are tender and soft. To hasten cooking, cover the pan with a lid. When the mushrooms are cooked turn off the heat and add cheese. The cheese should cover all of the mushroom and onion mixture. Allow cheese to melt and serve hot. A yummy change of the recipe is to use fresh mozzarella sliced and lay it on top of the mushroom and onion mixture and serve when melted. Good on top of brown rice.

Cheese Empanadas and Pebre

Empanadas

frozen empanada wraps
a brick of mozzarella cheese
frying oil

Pull wraps out of freezer several hours in advance. Heat oil in a deep frying pan. Cut thick slices of cheese and place on half of wrap. Fold in half and then fold and crimp edges together to seal. Fry until browned.

Pebre

tomato
onion
fresh cilantro
salt
olive oil

Heat a kettle of water to boiling. Dice tomato and onion into equal sizes and equal amounts. Soak the onions in boiling water, and drain. Chop the cilantro and mix with the tomatoes and onions. Add salt and oil to taste.

Bite off a corner, and fill with pebre.

Savory Bread Pudding 2

2 stale baguettes, cut into 1-inch cubes
8 eggs
1+ quart of milk
1 T salt
2 t ground mustard
1/8 t cayenne pepper
1 t ground sage
2 t ground dried rosemary

Whisk eggs and spices together, add milk (and additional eggs if needed) to cover bread. Add bread, mix well. Let stand overnight in the fridge with something- I used a bowl filled with water- holding the bread down in the egg mixture.

1 onion
4-5 small carrots
6 cloves of garlic, minced
a big handful of fresh thyme
a large sprig of rosemary
several stalks of celery
1 bunch of asparagus
1 head of Swiss chard
2 cups of grated romano cheese

Cut the veggies into bite-size pieces, and saute, adding in the order listed. Chop the herbs very finely and saute with the veggies. When cooked, add to the bread/egg mixture, tempering to prevent scrambled eggs. Fold the cheese in, leaving some to put on top.

Spray two casserole dishes with pam, and fill just over half full with the bread and veggie mix. Sprinkle cheese on top. Bake at 350 for an hour, with the lids on for the first half.

Makes 16-18 servings.

Egg Casserole

20 eggs

½ cup flour

2 t baking powder

Dash salt

1 t dry mustard

1 ½ t thyme

32 oz cottage cheese

24 oz shredded cheddar cheese

2 medium zucchini, shredded

2 roasted red bell peppers

In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme, and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended.

Grease two 9 x 13 pans and pour in the mixture. At this point you may refrigerate them overnight. Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for 20 to 30 minutes more. Serves 20.

Savory Leek Bread Pudding

Smitten Kitchen's recipe

Spaghetti alla Rucola

2 T butter
1 large bunch arugula, washed and cut into bite size pieces
Salt & freshly ground black pepper
3/4 cup heavy cream
1/4 cup Parmesan cheese
1 lb spaghetti noodles
optional: garlic

Bring a pot of water to boiling for the pasta, and follow the directions for cooking on the package. In the meantime, melt the butter in a saute or saucepan large enough to hold all ingredients. If using garlic, mince, and saute, and then add the arugula, and wilt it (about 5 minutes). Season with salt and pepper. Stir in the heavy cream and the cheese, and simmer over low heat until the sauce thickens. Toss the cooked noodles in, and stir until the noodles have absorbed some of the sauce.

Bread "Stuff"

Whole wheat baguette
Butter
Ham steak
Eggs
Shredded cheese
Oregano

Dice baguette into 1/2" cubes. Saute in butter. Stir in ham, then eggs, then cheese, then oregano. Scramble.

From Bobbie Herndon, made on a camping trip with the Zentners and Lenzes.

Savory (not sweet) Bread Pudding

French bread
1 bunch of asparagi
6 eggs
2 cups milk
1 t salt
ground pepper to taste
1 cup Gruyere cheese (very mellow cousin to Swiss, however Swiss is not a good sub, just use more mozzarella and Parm, or a different cheese you think would taste good, instead)
1/2 cup mozzarella
1/2 cup Parmesan cheese
2 spears of green onion
1/8 cup chopped fresh parsley
1/8 cup chopped fresh marjoram

Grease casserole dish with butter or oil. Cube bread and place in a large bowl. If the bread is fresh toast it after cubing it. In a large liquid measuring cup beat the eggs, milk, salt, and pepper together. Grate the cheese, and mix it in with the egg mixture. Mince the green onions and herbs, taking care to remove the marjoram stems, and any tough parsley stems. Mix these into the egg mixture. Preheat the oven to 375 degrees. Chop the asparagus up, and add it in with the bread. Pour the egg mixture into the bread mixture, mixing until all is combined. Press the bread down into the egg mixture with a spoon until it is saturated. Pour everything into the casserole dish, and bake until the top is browned and the egg is cooked, 30-40 minutes.

Tuna Melts

English muffins
Canned tuna
Mayo
Dill (optional)
Sliced cheddar cheese

Toast English muffins. Mix mayo and dill into tuna, and heap on muffins. Place a piece of cheese on top, and broil until the cheese is melted and bubbly.

Scalloped Ham and Potatoes

• 4 lbs potatoes
• 6 T butter or margarine
• 6 T flour
• Salt and pepper
• 5 cups milk
• 2 cups grated cheese
• 2 cups diced ham (or leftover sliced deli meat ham)

Preheat oven to 350. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix potato, cheese, and ham in mixing bowl. In greased 9x13 Pyrex pan, arrange potatoes in 2 layers, topping each with 1/3 of the white sauce. Top with remaining potatoes and sauce. COVER, bake 60 minutes. UNCOVER, bake 30 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Baked Potatoes

• 6 large potatoes
• Butter
• Salt
• Sour cream
• Bacon bits
• Shredded cheddar cheese
• Chives and/or green onions
• Steamed broccoli (good way to use up leftover steamed broccoli)

Wash and cut out eyes of potatoes, stab repeatedly with fork or knife, place on a baking sheet and bake 1 hour in oven at 375 or 10-15 minutes in microwave. Serve ingredients separately.

Stuffed Shells

• 12-oz box of jumbo pasta shells
• 10-oz pkg silken tofu
• 1 head of spinach, or 1 bag of pre-washed spinach
• 1 egg
• 15-oz container of nonfat ricotta cheese
• ¾ cup grated mozzarella cheese
• ½ cup Parmesan cheese
• Salt and pepper
• 1 can spaghetti sauce

Put water on to boil for shells. Steam spinach (possibly in the same pot if you have a tall pasta pot with a steamer in the top). Cook the shells until nearly done, drain. Set the shells and spinach aside. Combine tofu, egg, ricotta cheese, ½ cup mozzarella cheese, 1/3 cup Parmesan cheese, and salt and pepper to taste. Fold in spinach.

Preheat oven to 350. Pour a small amount of spaghetti sauce in the bottom of a 9x13 pan. Make sure the shells are cool enough to hold, and then use a spoon to fill the shells with the cheese filling. Place the shells in the pan with the openings upward. You may need more than one pan. When the pans are full, pour more spaghetti sauce on top and then cover with the remaining cheese. Bake for 30 minutes, or until the cheese is melted and browning.

Note: the same cheese filling recipe can be used for lasagne, simply substitute lasagne noodles for the shells.

Baked Macaroni and Cheese

• 8 oz elbow macaroni
• 3 T butter
• 2 T flour
• 1 t salt
• Dash pepper
• 2 cups milk
• 2 cups grated cheese
• 1 T grated onion
• ½ T dry mustard
• 1 t Worcestershire sauce
• ½ cup buttered crumbs

Cook macaroni to pkg directions. Drain. Heat oven to 375. Melt butter, blend in flour, salt, and pepper. Add milk and cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard, and Worcestershire sauce; continue to cook until cheese melts. Add macaroni. Pour into a greased 2 qt. casserole. Top with crumbs. Bake about 25 minutes or until browned. 6 – 8 servings.

Lasagne

• 1 jar spaghetti sauce
• 1 package lasagne noodles
• 1 head spinach
• 1 small container ricotta cheese
• 1 egg
• Parmesan cheese
• 1 lb shredded mozzarella cheese

Cook and drain the lasagne noodles. Cook the spinach and mix with the ricotta, egg, and parmesan. Heat oven to 400. Pour ½ the spaghetti sauce into a 9 x 13 pan. Arrange ½ the lasagna noodles on top, then spread the spinach mixture on top. Sprinkle with ½ of mozzarella cheese. Layer remaining lasagne noodles next and cover with remaining sauce. Sprinkle with remaining mozzarella. Bake for 20 minutes.

Ham and Cheese Supperbread

• 2 cups bisquick
• 1 cup cut up fully cooked ham, approx.
• 3 T instant minced onion (or 1 fresh onion minced)
• 2 eggs
• 2/3 cup milk
• 2 T oil
• ½ t dry mustard
• 1 ½ cups shredded cheddar cheese (approx. 6 oz.)
• 2 T sesame seed

Heat oven to 375. Grease pie plate 10 x 1.5 in or 11.5 x 7 in square pan. Mix baking mix, ham, onion, eggs, milk, oil, mustard, and ¾ cup cheese. Spread in pan. Sprinkle with remaining cheese and sesame seeds. Bake until wooden pick inserted in center comes out clean, 50 minutes.

High altitude: Stir 2 T flour into baking mix. Bake 45 minutes.

Cheese only supperbread: Increase cheese to 2 cups.

Mac and Cheese from Last Night's Dinner

1 lb. short, chunky pasta (usually I use ribbed elbow noodles from Trader Joes)
1/4 cup unbleached all-purpose flour
1/4 cup butter
2 cups milk
1/2 cup heavy cream
3/4 teaspoon dry mustard
Kosher salt and freshly ground pepper
Dash of cayenne pepper
4 cups assorted cheeses, shredded, grated or cut into small chunks- usually I use cheddar (curds from Trader Joes), beer cheese, and pecorino romano
several sprigs of fresh chopped rosemary
the original recipe calls for a panko topping but I have never done this

Cook the pasta according to package directions.

Meanwhile, melt 1/4 cup butter in a wide saucepan, stir in the flour, then whisk in the milk and cream until the sauce is smooth. Whisk in the dry mustard and hot sauce, and season with salt and pepper. Add the cheeses a little at a time, stirring until they are well incorporated. Taste and adjust seasoning if needed. Add the pasta to the cheese mixture and stir gently until the pasta is well coated with sauce.

Pour the pasta and cheese mixture into a lightly buttered baking dish. Sprinkle the rosemary evenly over the top of the pasta and cheese. Place the baking dish into a preheated 400 degree oven, uncovered, until the top is browned and the sauce is bubbling (about 20 minutes). Allow to sit 5 minutes before serving.