Other Recipes

Banana-Pecan Cake

Ingredients: 1 pkg butter-pecan cake mix, 1/2 cup chopped nuts, 1 1/2 cups mashed bananas (~4), 1/2 cup water, 1/4 cup vegetable oil, 3 eggs

Heat oven to 350 degrees. Mix all ingredients in ungreased oblong pan 13"x9"x2" with fork, scraping corners frequently until moistened. Stir vigorously 1 minute. Scrape sides of pan with rubber spatula - spread batter evenly. Bake until top springs back when touched lightly in center, 35-40 min. Cool. Loosely cover any remaining cake. This cake freezes well (Lynne Messing)

Cherry Topped Cheesecake

Ingredients: 1 pkg. Yellow Cake Mix (Duncan Hines Deluxe II), 2 Tbsp oil, 2 pkg cr. cheese, softened, 1/2 cup sugar, 4 eggs, 1 1/2 cups milk, 3 Tbsp lemon juice, 1 tsp vanilla extract, 1 can (1lb,5 oz) cherry pie filling

Heat oven to 300 degrees. Measure out 1 cup of dry cake mix; set aside. In large bowl stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of greased 13x9x2" pan. In same bowl, blend cr. cheese and sugar together. Add 3 eggs and reserved cake mix. Beat 1 min at med speed. At low speed gradually add milk, lemon juice and vanilla extract. Mix until smooth. Pour into crumb crust. Bake 45-55 minutes, until center is firm. Cool to room temperature. Spoon Cherry pie filling over cheesecake; cover and chill 1 hr before serving. Cheesecake can be frozen by covering with foil (Lynne Messing)

Vegetable topping (Hors d'oeuvre Spread)

Ingredients: 1 32-oz jar mayo, 1 8-oz Parmesian Cheese, grated, 1 med onion

Grate onion. Add some of the cheese with some of the mayo. Blend in blender. Remove half and repeat process until done. Stir entire mixture. Makes a lot! Keeps for 2-3 months. (Lynne Messing)

Shrimp Spread or Party Rye

Ingredients: 6-7 oz can tiny shrimp, 3 oz pkg cr. cheese, 1/4 cup chopped onion, 1/4 cup chopped celery, 1 Tbsp mayo, 1 loaf pepperidge farm party rye.

CHILL CAN OF SHRIMP IN REFRIGERATOR. Let cr. cheese sit to get soft. Drain shrimp. rinse with cold water, and let drain. Meanwhile, mix cheese in bowl with mayo. Mash shrimp well and add mix with cream cheese mixture. Add onion and celery. Mix will. Cover and let sit in refrig. about 2 or more hours. Spread on bread and serve. (Lynne Messing)

Vegetarian Wontons

Ingredients: 1 Tbsp oil, 2 carrots, finely chopped, 1 small clove garlic, minced, 1 med onion, minced, 2 cups chopped spinach, 3 Tbsp sesame seeds

Saute at medium heat for about 5 minutes. Combine in a bowl with: 1 egg, 1 Tbsp sherry, 3 Tbsp soy sauce, 1/2 cup fresh ground ginger, 1/2 cup bread crumbs. Fill wontons and deep fry. (Lynne Messing)

Zucchini Soup

Ingredients: 3 lbs zucchini, 1 tsp basil leaves- crushec, 6 cups ckn broth, 1/2 cup chopped onions, 2 Tbsp butter 1/2 tsp pepper, 1/4 cup chopped parsely (optional)

Slice zucchini into 1" pieces. Melt butter in large saucepan. Saute onions until tender but not brown. Add zucchini, salt, pepper, basil, parsely and ckn broth. Cover and cook 20 minutes or until tender. Cool slightly. Pour into blender and puree. (Can be strained) (Lynne Messing)

Vegetarian Wontons

Ingredients: 1 Tbsp oil, 2 carrots, finely chopped, 1 small clove garlic, minced, 1 med onion, minced, 2 cups chopped spinach, 3 Tbsp sesame seeds

Saute at medium heat for about 5 minutes. Combine in a bowl with: 1 egg, 1 Tbsp sherry, 3 Tbsp soy sauce, 1/2 cup fresh ground ginger, 1/2 cup bread crumbs. Fill wontons and deep fry. (Lynne Messing)

The Enchanted Broccoli Forest Basil Pesto

Ingredients: 3 packed cups fresh basil leaves (no stems), 3-4 healthy cloves garlic, 1/4 - 1/2 tsp salt, 3/4 cups parmesan cheese, 1/4 cup pulverized nuts, 1/2 cup olive oil, 1/2 cup fresh parsely, 1/4 cup melted butter, fresh ground black pepper.

Puree into a uniform paste. Freezes well. (Lynne Messing)

Armenian Rice

Ingredients: 1/2 cup orzo, 4 Tbsp butter, onions, 1 cup white rice, 2 1/2 cups ckn broth

Brown orzo in butter. Add onions. Add white rice. Cook in ckn broth until water is absorbed (covered pan: about 15 minutes) keep covered until ready to serve. (Lynne Messing)

Spinach Loaf

Ingredients: 2 cups chopped spinach, 1/2 cup tomato sauce, 1 cup bread crumbs, 1 minced onion, 1 tsp salt, 3 hard cooked eggs.

Mix all ingredients except eggs. Place half of mixture in greased loaf pan. Lay hard cooked eggs longway, straight up the middle, in a row. Pour rest of mixture over eggs. Bake at 350 degrees for about 30 minutes. Can be prepared earlier and heated when ready to serve. (Lynne Messing)

Spinach Balls

Ingredients: 2 pkgs frozen chopped spinach (cooked and drained), 1 pkg pepperidge farm seasoned stuffing mix, 1/2 cup parmesian cheese, 3/4 cup melted butter, 2 small onions, chopped, 1 Tbsp garlic salt, 1 Tbsp black pepper, 6 eggs, beaten.

Mix all together and make into walnut-sized balls. Bake at 350 degrees for 20 minutes. (Lynne Messing)

One-step Lasagna

Ingredients: 1 1/2 cups water, 2 jars (15 1/2 oz) spaghetti sauce, 1 16 oz box lasagna noodles, 1 container 15 oz ricotta cheese, 8 oz mozarella cheese thinly sliced, 1/2 cup grated parmesian cheese.

Combine 1 1/2 cups water with sauce in bowl. Cover bottom of 9x13" baking pan with 1 1/2 cups sauce. Arrange layer of uncooked lasagna slightly overlapping on top of sauce. Spread 1/2 the ricotta nad 1/2 the mozarella cheese. Sprinkle with 2 Tbsp parmesian cheese. Add the another layer of sauce. Repeat with another layer of noodles and the remaining ricotta and mozarella and 2 Tbsp parmesian cheese. Top with a layer of noodles. Sprinkle with 1/2 cup parmesian. Cover tightly with heavy duty aluminum foil. Set on cookie sheet. Bake in 350 degree oven for 1 hour. Let stand on rack for 10 minutes. (Lynne Messing)

Foul Madammes

Ingredients: 1 large onion, oil, 2 med chopped tomatoes, 1 can foul beans, salt,water 1-2 tsp tahini, cumin, olive oil.

Chop a large onion. Saute in oil until translucent. Add 2 medium chopped tomatoes. Cook until they are blended together and skin in coming off tomatoes. (Add water during this process if necessary. It should be somewhat soupy). Crush one can of foul beans with a fork. Add to cooked mixture. Salt to taste. Cook for approx. 1 hour or until blended. Add water as needed. Mixture should not be dry and lumpy, but smooth. When done, put in a bowl, add 1-2 tsp tahini, sprinkle cumin and top with olive oil. Heat pita, dip in, and enjoy. (Susan Mayer)

Cream Cheese and Salsa dip

Ingredients: 2 pkg cr. cheese, softened, 1 jar salsa, black olives, scallions, tomato

Spread cream cheese in bottom of 9" circular pan. Spread on salsa, chopped tomato, chopped scallions, and sliced black olives. Let sit for an hour. Serve with tortilla chips. (Judy Trefsger)

Jam Sandwich

Ingredients: 2 or more pieces of bread

Take bread and jam it together. Eat. (Andy Moynahan)

Mustard Sandwich

Ingredients: Wonder bread. MUST be Wonder bread, French's yellow mustard

Spread mustard on bread. Then see recipe for "Jam sandwich". (Andy Moynahan)

Matt's Recipes