Artichokes avec Gruyere
1 jar marinated artichoke hearts
2 tbs. butter
3-4 cloves garlic, minced
juice of 1/2 lemon
1/2 cup grated gruyere
Set oven to warm. Drain artichokes and arrange on end in small casserole. Place casserole in oven to begin warming. In small pan melt butter and add garlic. Sauté garlic until it begins to brown; add lemon juice and stir. Remove artichokes from oven and pour garlic mixture over them. Sprinkle with gruyere and place in broiler until cheese just begins to brown. Serve as an appetizer or a light meal.
Creamiest Cheesecake Ever
~5 oz graham crackers
1 stick butter, softened
16 oz cream cheese, softened
16 oz sour cream
1 cup sugar
2 tsp vanilla
3 large eggs, beaten with fork
Pulverize graham crackers in food processor; add softened butter and blend together. Press graham cracker mixture into 9-inch pie plate to form shell. Combine cream cheese and sugar by hand. Add remaining ingredients and blend by hand, then beat mixture with electric mixer until filling is smooth and creamy. Pour into shell, place pie plate on a cookie sheet, and bake at 375º for 45-50 minutes, or until the center remains firm when the cookie sheet is tapped. Allow to cool for two hours, then chill in refrigerator before serving.
David's Cheeseburger Quiche
7 large eggs
1/2 small onion
1 4-oz. jar pimentos
1 lb. extra-lean ground beef
12 oz. sharp cheddar cheese, shredded
While browning ground beef, chop chop onion until fine. Drain beef and allow to partially cool. Beat eggs in large bowl, then blend in all other ingredients. Pour into 9-inch deep-dish pie shell and bake at 375º for 45 minutes, or until the center remains firm when the pie plate is tapped.
As an alternative, substitute 12 oz. cooked ham for the beef and shredded Swiss cheese for the cheddar. Chop ham in food processor.
Everyone Loves My Pumpkin Pie
3/4 cup sugar
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. cloves
½ tsp. nutmeg
3 large eggs
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
1 unbaked 9-inch deep-dish pie shell
Mix sugar, salt and spices in small bowl. Beat eggs in large bowl, blend in pumpkin, blend in sugar mixture, then slowly stir in evaporated milk. Pour into 9-inch deep-dish pie shell and bake at 425º for 15 minutes, then 350º for 45 minutes.
Hurried Chicken
1 lb. boneless, skinless chicken breast
3 tbs. olive oil
3 cloves garlic, minced
1 small onion, chopped fine
1 tsp. fresh minced basil
juice of 1 lemon
1/4 cup dry sherry
Cut chicken into thin strips. Heat oil in fry pan. Add garlic, onion and basil, and sauté. Add chicken strips and heat in oil, turning, until lightly browned. Add lemon juice and sherry, and cook over medium-high heat until chicken is done and sauce is slightly thickened, about 5 minutes. Serve with couscous.
Indian Chicken Panic
1 lb. boneless, skinless chicken breast
1 12-ounce package firm tofu
4 cloves garlic, minced
1 small onion, chopped fine
2 tsp. curry powder
2 tsp. cumin
2 tsp. ground ginger
salt to taste
Combine all ingredients except chicken in bowl. Mix thoroughly. Spread half of the mixture across the bottom of a casserole. Lay the chicken on this, then spread the remaining mixture over the top of the chicken. Place in 425º oven for 30-35 minutes, or until chicken is cooked. Serve with vegetable rice croquettes.
Killer Tuna Salad
1 can tuna, drained
3-4 whole anchovies, very finely minced
¼ cup grated Parmesan cheese
¼ cup mayonnaise
2 tsp. prepared mustard
½ tsp. garlic powder
Combine all ingredients in a bowl, mixing thoroughly. Adjust the amount of mayonnaise to the desired consistency—the Parmesan cheese tends to absorb moisture. Serve on toasted onion crackers.
