Saturday, September 29, 2012

Recipes from Stepford Week

All my recipes used throughout the week were from The Total Woman Cookbook by Marabel Morgan. I found this copy of it at the local library and I am loathe to return it! I am actually considering going online and buying my own copy.

I thought this was great! I only made a third of what the recipe called for since it was just the two of us, but I would make this for breakfast (or brunch, or a snack) every day.

Eggs in Toast Nests (so good!)

Trim the crusts off white bread and brush with melted butter. Then fit each slice into a cup of your muffin pan. Bake in 325* oven for 15 minutes or until lightly toasted. Remove from oven.
Break an egg into each toast cup. Add salt and pepper, and dot with butter. Cover lightly with foil. Bake in 350* oven 12 minutes, or until done.
Loosen Cups with spatula and serve hot on a platter with sausage links. Garnish with sprigs of parsley.

Fabulous Cheese Casserole
serves 6-8

8 slices of thick sliced white bread
2 cups shredded sharp cheddar cheese
1/4 cup melted butter
5 eggs
3 cups of milk
1/2 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1 tsp Worcestershire sauce
6 strips of bacon cut in half

Trim crusts from bread. Cut each piece in three strips. Fit Strips together tightly in bottom of greased 2 qrt flat baking dish.
Pour melted butter over bread. Sprinkle with half the cheese. Repeat with the rest of bread and cheese.
Beat eggs and milk together and stir in the salt, pepper, and mustard. Pour this over the bread and cheese. Lay bacon on top. Refrigerate overnight.
The next morning bake, uncovered, at 350* for 50 to 55 minutes until puffed and firm in the center. Remove from oven just after guests sit down; otherwise it may tend to sink. (Tastes just as great, but doesn't look as glamorous.) Garnish with sprig of parsley in center.

Tomatoes Provencal
Serves 2
(This recipe is an adaptation of the one found in the Total Woman Cookbook) 

2 small ramekins of halved cherry tomatoes
freshly ground black pepper
4 finely chopped shallots or scallions
2 finely chopped basil leaves
2 finely chopped tarragon leaves
2tsp chopped parsley
3 tbs olive oil
1 tbs wine vinegar
1 tsp Dijon mustard

Season tomatoes with the spices. 
Mix the olive oil, vinegar, and Dijon mustard together, then drizzle over the tomatoes. 

 I made these as part of my international meal with the pork and brown sugar marshmallow rolls and they turned out really well!

Scrumptious Spinach
(Another adaptation...Shannon loved this, I did not) 

1 bag of fresh spinach stems removed
1/4 cup mayo
1/4 cup sour cream
1/4 cup dry onion soup mix
Parmesan cheese
slivered almonds

Mix together spinach, mayo, sour cream and onion soup mix. Divide into two ramekins and sprinkle with Parmesan cheese and slivered almonds. Heat in a preheated 325* oven for 20 minutes.


 I forgot the nuts, and my meringue crust was more fragile than I anticipated, but it tasted great!

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