WCA Website Recipes February 2012

Impossible Bacon Pie
Indulge in this old fashioned bacon and egg breakfast with this easy pie recipe

Ingredients
12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounce)
1/3 cup chopped onion
1/3 cup diced green pepper
1/2 cup Bisquick
1 cup milk
1/8 teaspoon pepper
2 eggs

Heat oven to 400 degrees F. Grease a 9-inch pie plate.

Sprinkle bacon, cheese, onion and green pepper on pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool five minutes. Makes 6 servings.

 

Cheesy Sausage and Egg Bake
Not just for breakfast! This flavor-packed dish is just right for any meal of the day

Ingredients
1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
1/2 cup diced green pepper
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Preparation
Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
Stir remaining ingredients until blended. Pour over cheese.  Bake uncovered 30 to 35 minutes or until golden brown and set.

French Onion Soup
Simple and delicious!

Ingredients
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

Directions
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

 

Chicken in Champagne and Mushroom Sauce

Ingredients
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
4 skinless, boneless chicken breasts (about 6 oz each)
1 tbsp  butter
3 cups sliced mushrooms
1 cup  champagne (or other sparkling white wine)
1 cup whipping cream

Preparation
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once - 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.

Add the butter to the skillet, then add the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened (6 to 8 minutes).
Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.

 

Baked Couscous with Pine Nuts (from Vegan Eats & Treats)                                           
This recipe is quick, light and super tasty so you won’t feel bogged down and yucky afterwards.

Ingredients
1 cup couscous
1 1/2 cup vegetable  stock (or water)
1/4 tsp salt
2 teaspoons olive oil
3 garlic cloves (minced)
1 large onion
1 28-oz can of chopped tomatoes, or 8 tomatoes chopped
1/4 cup chopped fresh basil
1/3 cup pine nuts
5 cups loosely packed fresh spinach
pepper to taste

Preparation
Drain the tomatoes, and reserve about 1/3 cup of the juice.

Bring the vegetable stock to a boil in a medium pot. Once boiling, add the couscous and salt, remove from heat, and cover for about 5 minutes. Then fluff with a fork.

Preheat the oven to 375. Heat the olive oil in a large skillet over medium heat. Sauté the garlic and onion until tender. Add the tomatoes and cook for about 10 more minutes, stirring frequently.

Add the couscous to the tomatoes, and then also add the tomato juice, basil, pine nuts, and pepper. Then, working in 2 or 3 batches mix in the spinach until it wilts. Spread the mixture into a 12x7 baking dish (or something similar). Bake for about 25 minutes.

 

Easy Strawberry Dessert
A quick and elegant strawberry dessert made with fresh strawberries and an irresistible cream sauce. It looks as tastes as good as it looks!

Ingredients
1/2 cup sour cream
1 1/2 cups vanilla ice cream, softened
1 cup sweetened whipped cream
1/4 cup orange flavored liqueur, or to taste
2 cups fresh strawberries, hulled
2 sprigs mint leaves, for garnish
Shaved semisweet chocolate, for garnish

Preparation
In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

 

Chocolate Passion Bowl
This Chocolate Passion Bowl only requires five ingredients and 20 minutes to prepare making it a dessert that’s both easy and quick.   

Ingredients
3 cups cold milk
2 pkg (4-serving size each) Jell-O Chocolate Instant Pudding
2 1/2 cups thawed Cool Whip Whipped Topping, divided
1 baked 9 inch square brownie layer, cooled, cut into 1inch squares (about 5 1/2 cups)
2 cups fresh raspberries

Preparation
Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup Cool Whip.
Place half the brownies in 2.3 L (4.2 qts) bowl; top with layers of half each of the pudding mixture, berries and remaining Cool Whip. Repeat all layers. Refrigerate 1 hour.

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February 2012 WCA Recipes

January 2012 WCA Recipes