BACON, EGG AND CHEESE PIZZA
1 Refrigerated pizza crust
1/2 lb. Bacon, cooked and crumbled
8 oz. Shredded Swiss cheese
4 Eggs
12 oz. Sour cream
2 Tbl. Chopped fresh parsley
12″ Pizza pan
Roll pastry to fit into a 12-inch pizza pan.
Bake at 425? for 5 minutes.
Sprinkle bacon and cheese evenly over crust.
In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.
Bake for 20-25 minutes or until pizza is puffy and lightly browned.
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GREAT MIDWEST GARLIC POTATOES
Instant potatoes to serve 8 people prepared per package (except butter)
? stick Butter (disregard amount in potato recipe on box)
2 teaspoons Garlic/parsley powder (McCormick brand)
1 Tablespoon Parsley flakes
2 (8 oz.) pkgs. Salsa jack cheese (Great Midwest brand), break or cut into 1-2 inch chunks
Electric fry pan
Heat water and milk and cheese for potatoes. Add salt, garlic/parsley powder, parsley flakes and butter (1/2 stick). When this is all hot, add potato flakes and stir to blend. Serve hot.
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RICE CRUSTED PIZZA
2 cups Cooked rice
1/4 tsp. Salt
2 Egg whites
2 cups Shredded part-skim mozzarella cheese, divided
One jar (16 oz) Pizza sauce
Favorite Pizza toppings
In a large bowl, combine rice, salt, egg whites, and 1 cup mozzarella cheese. Press into the bottom of a greased 12-inch pizza pan, making outer edge slightly higher. Top with pizza sauce and favorite toppings. Bake at 350?F for 25 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.
Yield: 12 servings
Nutrition information per serving:
Calories 140
Protein 7g
Fat 5g
Carbohydrates 17g
Sodium 348mg
Cholesterol 11mg
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Rice Crusted Pizza - healthy and kid friendly
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SOUR CREAM POTATO SOUP
1 1/2 cups Diced potatoes
1/4 cup Finely chopped celery
1/4 cup Finely chopped onion
1 cup Scalded milk (heat milk until small bubbles appear around the edge)
1 or 2 Chicken bouillon cubes or equal of granules
1 1/2 Tbl. Butter
1/2 cup Sour cream
1 1/2 tsp. Flour
1 tsp. Salt
To taste Pepper
Combine potatoes, celery and onion with 3 cups water in medium saucepan. Cook, covered, until potatoes are tender.
Add milk, bouillon cubes and butter; mix well.
Mix sour cream with flour in small bowl until smooth; add to soup mixture.
Cook, until thickened and bouillon cubes/granules are dissolved, stirring constantly.
Stir in salt and pepper.
Yield: 2-3 servings
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Sour Cream Potato Soup for 2 or 3
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Place a jar-top-remover grip pad under a bowl or plate for toddlers that are learning to eat independently. The plate or bowl won't move as the child shovels and scoops around to get food.
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If you have overcooked your pasta and now have a mushy mess, make it into a frittata:
Whisk together 2 eggs for every cup of cooked pasta, then stir in the overcooked pasta and a handful of chopped fresh herbs – like basil, parsley and chives – add salt and pepper to taste. Pour the mixture into a hot, oiled nonstick skillet and cook, turning it once until golden-brown on both sides. Presto! A tasty new entree appears ready for serving.
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LEEK AND POTATO SOUP
6 medium Leeks
8 cups Chicken stock, either homemade or canned
4 medium Potatoes, peeled and chopped
1 clove Garlic, minced
1 cup 1% low-fat milk
To taste Salt
To taste Pepper
3 Tbl. Parsley or chives, minced, fresh
Trim leeks, leaving about 2 inches of green portion. Cut lengthwise halfway through white portion. Spread leeks apart; rinse will under cold running water. Slice thinly by hand or in food processor. In a large saucepan combine leeks, chicken stock, potatoes and garlic. Bring to a boil over medium-high heat; reduce heat. Cover partially. Simmer for 30 minutes or until vegetables are tender. In a blender or food processor puree vegetable mixture. Into a saucepan pour puree. Heat to serving temperature over low heat. Stir in milk and salt and pepper. Into soup cups ladle soup. Garnish with parsley. Soup may be cooled, poured into freezer containers and frozen after pureeing.
Yield: 12 cups
NOTE: The base for this delicious soup freezes well; just thaw, add milk and serve hot or cold for a first course at a dinner party. For a lunch main course, top soup with garlic croutons, baby shrimp and chopped chives or green onions.
Nutrition:
Calories: 94.0
Fat: 1.3 gr.
Calories from fat: 12.44
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Leek and Potato Soup
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Put a bit of petroleum jelly on the base of a light bulb before turning it into an outside light fixture. This will make it easier to remove when it burns out.
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Be sure to mix the liquid and dry ingredients only until moistened. Over mixing causes a coarse, tough texture.
Test loaves for doneness 10-15 minutes before the end of the recommended baking time. The bread is done if a toothpick inserted near the center comes out clean.
Quick breads such as banana, zucchini, and cranberry taste and slice best when served a day after baking. Wrap the cooled bread in foil or plastic wrap; leave at room temperature overnight.
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GOLDEN VEGETABLE SOUP
1 cup Water
1/2 cup Diced celery
1/2 cup Diced carrots
1/2 cup Chopped broccoli
1/2 cup Chopped cauliflower
1 ounce Diced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbl. Flour
1 cup Skim, 1% or 2% milk
2 ounces Pasteurized process cheese spread, cubed
In a 2-quart saucepan, combine water and vegetables; heat to boiling. Reduce heat; simmer 15 minutes or until tender. In tightly covered jar, shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture. Heat to boiling; boil and stir 1 minute until thickened. Stir in cheese until melted.
Yield: 3 cups
TIP: Soup can be made in larger quantity and frozen.
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Golden Vegetable Soup
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