Supreme Recipes

Ingredients

100 gms Chopped Spinach
6 slices cheese
8 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon pepper

Method

Arrange cheese slices to cover bottom of a buttered 9" pie pan.
Beat together eggs, milk, salt,and pepper with a fork.
Add Chopped Spinach and mix. Pour over cheese.
Bake, uncovered, at 350º for 40 minutes. Let stand 5 minutes before cutting.
Serves 3 or 4

Ingredients

1 package (12 oz.) fresh cranberries
1 ½ cups sugar
3 cups boiling water
3 packages (3 oz. each) orange jello
2 cans mandarin oranges, drained and cut in
small pieces
1 cup chopped walnuts or pecans
1 can crushed pineapple, undrained
Topping
1 cup frozen or fresh cranberries, roughly chopped
Fresh mint leaves

Method

Grind cranberries in food grinder, stir in the sugar to blend. Set aside.
Dissolve gelatin in water; cool until mixture begins to thicken.
Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve with toppings of roughly chopped cranberries and fresh mint leaves.

Ingredients

3 cups canned sweet potatoes
½ cup milk
2 eggs
½ cup butter
½ cup sugar
Topping:
1 cup brown sugar
½ cup flour
1/3 cup butter
1 cup pecans

Method

Mix topping ingredients in a small bowl; set aside.
Mix all other ingredients with blender (or with hand mixer on high) until smooth.
Spread in greased 9 x 13 baking dish.
Bake at 350º for 35 minutes. Remove and stir.
Then sprinkle topping over and bake for an additional 10 minutes.

Ingredients

1 large onion
1 cup chopped celery
¼ cup butter or margarine
¼ cup all purpose flour
¾ teaspoon dry mustard
2 teaspoons Worcestershire sauce
2 cups chicken broth
2 medium carrots, chopped (1 cup)
2 large potatoes, pared & cubed (3 c.)
3 cups milk
3 cups shredded sharp cheddar cheese
(12 ounces)
¼ teaspoon pepper
salt (optional)

Methods

Sauté onion and celery in butter in kettle 3 minutes or until soft.
Stir in flour, mustard and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
Stir in broth, carrots, and potatoes.
Bring to boiling. Lower heat; cover; simmer, stirring occasionally,25 minutes or until potatoes and carrots are tender.
Add milk. Cook over medium heat until ALMOST boiling; do not boil.
Reduce heat to low; stir in cheese until melted. Add pepper and salt, if you wish.
Ladle into soup tureen or heated soup bowls. Garnish with extra cheese.

Ingredients

2 cups Bisquick
2/3 cup milk
½ cup shredded cheddar cheese
¼ cup margarine
¼ teaspoon garlic powder
1/8 teaspoon dried parsley flakes

Method

Heat oven to 450º.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously
for 30 seconds.
Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes until golden brown.
Combine margarine, and garlic powder.
Brush over warm biscuits before removing from baking sheet.
Serve warm. Makes 10-12 biscuits