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Recipes
HAM AND BROCCOLI QUICHE
By curly
This was delicious!
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 1/2 cups cubed cooked ham
- 1 1/2 cups shredded Swiss cheese
- 1 cup frozen broccoli florets, thawed, well drained on paper towel
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon ground black pepper
ZUCCHINI PANCAKES
By curly
Measure and mix all the dry ingredients
- 3 cups flour
- 1-1/2 tsps salt
- 2 Tbsps baking powder
- 2 Tbsps brown sugar
- 4 eggs, beaten
- 2 cups milk
- 6 Tbsps coconut oil
- 2 tsps vanilla
- 2 cups grated zucchini
ROASTED GARLIC & TOMATO SPREAD
By curly
Remove papery outer skin from garlic (do not peel or separate cloves)
- 2 whole garlic bulbs
- 3 teaspoons olive oil, divided
- 3 plum tomatoes, quartered
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Crackers or snack breads
BROCCOLI QUICHE WITH MASHED POTATO CRUST
By curly
Preheat oven to 350 degrees
- 2 large potatoes, peeled
- 2 cups chopped fresh broccoli
- 1/4 cup milk
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 1 cup shredded Cheddar cheese
- 3 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground nutmeg
CHEESEBURGER CUPS
By curly
In a large skillet, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons Worcestershire sauce
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/2 cup cubed cheddar cheese
SHRIMP & PENNE SUPPER
By curly
Cook pasta according to package directions
- 2 cups uncooked whole wheat penne pasta
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons olive oil, divided
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 1 cup fat-free half-and-half
- 3/4 cup fat-free milk
- 1 package (10 ounces) fresh spinach, torn
- 1/2 cup shredded Parmesan cheese, divided
- 1 pound uncooked medium shrimp, peeled and deveined
CARAMEL-CRUNCH PUMPKIN PIE
By curly
In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly
- 3/4 cup packed brown sugar, divided
- 1/2 cup finely chopped Walnuts
- 2 tablespoons butter, melted
- 1 unbaked pastry shell (9 inches)
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon rum extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1-1/2 cups heavy whipping cream
- Whipped cream and additional chopped Walnuts, optional
OLD-FASHIONED POTATO SALAD
By curly
Place potatoes in a Dutch oven; cover with water and bring to a coil
- 9 cups cubed unpeeled round red potatoes (about 3 pounds)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup sweet pickle relish or dill pickle relish, drained
- 3 hard-cooked eggs, chopped
- 1 clove garlic, minced
- 3/4 cup low-fat sour cream
- 3/4 cup nonfat mayonnaise
- 2 Tblsps chopped fresh parsley
- 1 tsp dry mustard
- 3/4 tsp salt
- 1/4 tsp pepper
MRS. ELDER'S POTATO SALAD
By curly
Dice potatoes and cook until almost tender
- 10 – 12 medium potatoes, cooked
- 4 hard boiled eggs
- 1 cup mayonnaise
- 1/2 tsp celery seed
- 2 Tbsps lemon juice
- 1 1/2 tsps mustard
- 2 tsps salt
- 1/2 onion, chopped
- 2 dill pickles chopped fine
GREEN BEANS ALMONDINE
By curly
Arrange frozen green beans in baking dish
- 1 10-oz package frozen green beans
- 1 10-1/2 oz cream of mushroom soup
- 1/2 cup milk
- 1 (4-6 oz) package slivered almonds
- 1 (7 oz) can ready-t0-serve French fried onion rings
- 1/2 cube butter, sliced