Tag Archives: cheese

6 Things You Can Freeze

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1. EGGS Lightly beaten eggs, beaten yolks, or whites can be frozen, but not an egg in its shell. Store in lidded ice cube trays. (One egg fills two cubes.)
2. COOKED RICE Spread cooled rice on a lined baking sheet Rub with a small amount of vegetable oil so grains separate. Freeze, then transfer to a freezer bag.
3. GINGER ROOT Wrap peeled ginger in plastic, then put in freezer bag. Ginger grates well while still frozen.
4. CHEESE Cut hard (Parmesan, pecorino) and semi-hard cheeses (cheddar, Swiss) into ix4-inch blocks, wrap in plastic, then put in a freezer bag. Grate hard cheeses while frozen; thaw others in the refrigerator.
5. BUTTER or MARGARINE Store in a freezer bag, in its original packaging, for up to six months. Thaw in the refrigerator. Dont freeze whipped butter.
6. NUTS Store in airtight container or freezer bag for up to six weeks. Use right from the freezer for recipes—no need to thaw.

 

 

Cream Cheese Mincemeat Cookies

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Cream Cheese Mincemeat Cookies

1   cup  butter or margarine
1   large package (8 oz.) cream cheese
2   cups powdered sugar
About 3 cups all-purpose flour
3/4   cup prepared mincemeat
1  teaspoon grated lemon peel

In a food processor or with a mixer, whirl or beat butter, cream cheese, and ‘/2 cup sugar until smoothly blended. Thoroughly mix in 3 cups flour. Cover and chill dough until firm enough to handle, about 1 hour.

On a floured board, roll half the dough (keep remainder cold) Vs inch thick. Cut into 21/2-inch rounds with a floured cutter; place rounds slightly
apart on 2 ungreased 12- by 15-inch baking sheets. Reroll scraps and cut.

Combine mincemeat and peel; drop Vi teaspoon of mixture in center of each round. Fold each round over filling and press edges to seal.

Bake in a 375° oven until golden, 18 to 20 minutes; if using 1 oven, switch pan positions after 10 minutes.

Transfer a few hot cookies at a time to a paper or plastic bag with remaining sugar; shake to coat well. Cool on racks. Repeat to use remaining dough and filling. Serve, or store airtight up to 2 days or freeze. Makes about 5 dozen.

Per cookie: 87 cal. (47 percent from fat); 1 g protein; 4.5 g fat (2.8 g sat); 11 g carbo.; 53 mg sodium; 12 rag chol.

Baked Zucchinni with Mushrooms

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Baked Zucchini with Mushrooms

1   pound mushrooms, rinsed
1   medium-size (about 6 oz.) onion
About l/3 cups regular-strength chicken broth
3   large eggs
4   large (about 2 Ib. total) zucchini, ends trimmed, shredded
1/2   cup fine dried bread crumbs !4   cup grated parmesan cheese
1/2   teaspoon each dried oregano leaves and pepper
2   tablespoons minced green onion

Thinly slice mushrooms and chop on­ion; combine in a 10- to 12-inch frying pan with l/i cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add l/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1A cup broth each time.

In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pep­per, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325° oven until mixture is set in center when shaken, about 45 min­utes; top with green onion. Serves 8.

Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 rag sodium; 82 mg chol.

Southwest Bean and Corn Salad

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1 can Red beans, drained 1 can Great Northern beans, drained
1 can Black beans, drained 1 can corn, drained
1 small red onion chopped (or 4-5 green onions)
1 green or red pepper (or both), chopped
In a bowl combine all the beans with corn and peppers. Mix well and set
aside. In a small bowl, whisk together the following:
1/3 cup oil 1/4 cup tomato salsa
2-3 tablespoons cider vinegar 2 cloves garlic, minced
1/2 teaspoon ground cumin salt & pepper to taste
1/2 cup cilantro, chopped (for garnish)
Pour dressing mixture over the bean mixture , mix well. Let stand at least
30 minutes to allow the flavors to blend. Just before serving, garnish with
the cilantro.
NOTE: is is so good with BBQ, hamburgers, hotdogs or anything
done on the grill.