Post by nybirder on Sept 30, 2016 9:38:53 GMT -5
Cooking for Two
MARCH 2013 RECIPES:
1. Sauce for Tortellinni
APRIL 2013 RECIPES:
1. Grilled Cheese Sandwiches
MAY RECIPES:
1. Cheesecakes
2. Chocolate covered bananas
Sauce for Tortellinni
Beema
On a whim, I bought a carton of refrigerated Buitoni Three Cheese Tortellini, and didn't want to put a marinara sauce on it... so I whipped together a very simple mixture if 1/2 jar Classico Creamy Alfredo, 1/4 cup Cheez Whiz, and 1 tablespoon Worcestershire sauce, heated until the cheese melted and was blended, and poured it over the cooked pasta. Amazingly delicious. The Alfredo by itself was going to be too sweet for this pasta, and adding the Cheez Whiz mellowed it out.... just right.
It's National Grilled-Cheese Sandwich Day
NYBirder
April 12 is officially National Grilled-Cheese Sandwich Day--and this is Grilled-Cheese Sandwich month! It's a quick comfort-food meal ideal for one or two people.
What's your favorite version?
I always thought that this was my mother's invention when I was a kid, but I think it has some similarities to the French croque-monsieur. She just called it a French-toast grilled ham and cheese sandwich.
First, she would make the sandwiches with ham and whatever bread and cheese we felt like using. The cheese was usually a nice sharp cheddar (and the bread when I was a kid was usually Wonder bread). They were then dipped in egg beaten with a little bit of milk and fried in butter until nice and brown and melty on both sides. Yum--takes me back to my childhood. It was one of my favorite lunches.
Sometimes, she would do these with just mustard and cheese when we didn't have ham. And occasionally, if we had it left over, we'd have spaghetti sauce on top.
Re: It's National Grilled-Cheese Sandwich Day
Beema
When I was growing up, we didn't have the luxury of ham (it was rationed during WWII... most of it being sent to feed the troops, I was told), so the grilled cheese sandwiches we had as kids were just cheese. Wonder Bread, of course, yellow mustard, and American cheese. The outside of both sides of the sandwich was buttered (but not with butter - back then it was the original version of oleomargarine), and then popped under the broiler in the oven, turned once to toast on both sides. And, we always, always, always, had to have tomato soup with it, for dunking, of course.
Today, I make a fairly similar version, using mayo instead of butter on the outside of the bread (which can be just about any variety... we like the nutty kind for the toasty crunch) and always Cheddar cheese, usually the spicy brown mustard, and thin sliced ham if we have it on hand. I like them done in the oven better than stove top, and now with my countertop oven, I can make them in the summer time without getting the kitchen too hot.
Cheesecakes
BobbiJoAZ
6 crushed vanilla wafers
2 tsp. butter or margarine, melted
1 tsp. sugar
1 egg white
2 Tbsp. sugar
1 tsp. vanilla
1 3-oz pkg. cream cheese
1/4 tsp. vanilla
Preheat oven to 350 degrees F.
Combine first 3 ingredients and press into the bottom of 2 custard cups.
Beat egg white to stiff peaks. Gradually add 2 tablespoon sugar and 1 tsp. vanilla and beat until stiff peaks form.
Beat cream cheese until smooth; add 1/4 tsp. vanilla. Fold half of egg white mixture into cream cheese and return to egg white mixture in mixing bowl. Fold in untl evenly distributed. Fill custard cups with egg whte mixture.
Bake for 15 minutes. Cool cakes in cups and loosen edges. Invert on plate and chill. May be topped with favorite fruit topping.
Chocolate Covered Bananas
BobbiJoAZ
3/4 cup milk chocolate pieces
1 banan, halved croswise
2 wooden sticks
1/3 cup chopped nuts, peanuts or walnuts or pecans or ...
Place chocolate in the top of double boiler. Heat over simmering water until cocolatis melted. Remove from heat. Insert sticks into bananas and dip banana into chocolate to coat completely. Roll in chopped nuts. Place on waxed paper in covered container; freeze until firm and serve.
MARCH 2013 RECIPES:
1. Sauce for Tortellinni
APRIL 2013 RECIPES:
1. Grilled Cheese Sandwiches
MAY RECIPES:
1. Cheesecakes
2. Chocolate covered bananas
Sauce for Tortellinni
Beema
On a whim, I bought a carton of refrigerated Buitoni Three Cheese Tortellini, and didn't want to put a marinara sauce on it... so I whipped together a very simple mixture if 1/2 jar Classico Creamy Alfredo, 1/4 cup Cheez Whiz, and 1 tablespoon Worcestershire sauce, heated until the cheese melted and was blended, and poured it over the cooked pasta. Amazingly delicious. The Alfredo by itself was going to be too sweet for this pasta, and adding the Cheez Whiz mellowed it out.... just right.
It's National Grilled-Cheese Sandwich Day
NYBirder
April 12 is officially National Grilled-Cheese Sandwich Day--and this is Grilled-Cheese Sandwich month! It's a quick comfort-food meal ideal for one or two people.
What's your favorite version?
I always thought that this was my mother's invention when I was a kid, but I think it has some similarities to the French croque-monsieur. She just called it a French-toast grilled ham and cheese sandwich.
First, she would make the sandwiches with ham and whatever bread and cheese we felt like using. The cheese was usually a nice sharp cheddar (and the bread when I was a kid was usually Wonder bread). They were then dipped in egg beaten with a little bit of milk and fried in butter until nice and brown and melty on both sides. Yum--takes me back to my childhood. It was one of my favorite lunches.
Sometimes, she would do these with just mustard and cheese when we didn't have ham. And occasionally, if we had it left over, we'd have spaghetti sauce on top.
Re: It's National Grilled-Cheese Sandwich Day
Beema
When I was growing up, we didn't have the luxury of ham (it was rationed during WWII... most of it being sent to feed the troops, I was told), so the grilled cheese sandwiches we had as kids were just cheese. Wonder Bread, of course, yellow mustard, and American cheese. The outside of both sides of the sandwich was buttered (but not with butter - back then it was the original version of oleomargarine), and then popped under the broiler in the oven, turned once to toast on both sides. And, we always, always, always, had to have tomato soup with it, for dunking, of course.
Today, I make a fairly similar version, using mayo instead of butter on the outside of the bread (which can be just about any variety... we like the nutty kind for the toasty crunch) and always Cheddar cheese, usually the spicy brown mustard, and thin sliced ham if we have it on hand. I like them done in the oven better than stove top, and now with my countertop oven, I can make them in the summer time without getting the kitchen too hot.
Cheesecakes
BobbiJoAZ
6 crushed vanilla wafers
2 tsp. butter or margarine, melted
1 tsp. sugar
1 egg white
2 Tbsp. sugar
1 tsp. vanilla
1 3-oz pkg. cream cheese
1/4 tsp. vanilla
Preheat oven to 350 degrees F.
Combine first 3 ingredients and press into the bottom of 2 custard cups.
Beat egg white to stiff peaks. Gradually add 2 tablespoon sugar and 1 tsp. vanilla and beat until stiff peaks form.
Beat cream cheese until smooth; add 1/4 tsp. vanilla. Fold half of egg white mixture into cream cheese and return to egg white mixture in mixing bowl. Fold in untl evenly distributed. Fill custard cups with egg whte mixture.
Bake for 15 minutes. Cool cakes in cups and loosen edges. Invert on plate and chill. May be topped with favorite fruit topping.
Chocolate Covered Bananas
BobbiJoAZ
3/4 cup milk chocolate pieces
1 banan, halved croswise
2 wooden sticks
1/3 cup chopped nuts, peanuts or walnuts or pecans or ...
Place chocolate in the top of double boiler. Heat over simmering water until cocolatis melted. Remove from heat. Insert sticks into bananas and dip banana into chocolate to coat completely. Roll in chopped nuts. Place on waxed paper in covered container; freeze until firm and serve.