Grease a 9 x 13-inch pan.
Cube the bread (no crust) and place in bottom of pan.
Brown and drain the sausage and then stir in the cheese.
Layer this mixture over the crust.
Beat together the eggs, mustard and 2 1/2 cups milk.
Pour this on top.
Cover and refrigerate overnight.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Prepare crust: Beat 1 egg and 2
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Basic Pasta Recipe: Start with the flour - measure
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Line quiche pan with crust.
Saute onion in butter and let cool. Beat eggs in bowl. Add rest of ingredients and stir well. Pour into a quiche dish and bake at 350 for 35 minutes or until firm and lightly browned on top. Makes one 9\" quiche approximately 1 inch thick.
Cover quiche dish with crust.
Bake at 400\u00b0 for 10 minutes. Cook sausage and drain.
Combine next 7 ingredients, mixing well. Spoon into shell and top with cheese.
Combine milk and eggs, beating until foamy.
Pour over cheese.
Sprinkle with paprika. Bake at 325\u00b0 for 50 minutes.
In greased, 9 x 13-inch pan, place 8 slices bread (no crust). Top with Velveeta cheese, ham, bacon or sausage and 8 slices of bread (no crust).
Combine eggs, milk, dry mustard and salt; spread over bread mixture.
Refrigerate overnight (covered).
Top with butter and corn flakes.
Bake 1 hour at 350\u00b0 (uncovered).
To make the crust, whisk the flour, salt, and
Melt cocoa and butter in saucepan, stirring over low heat. Cool slightly and add flour that has been mixed in with the sugar. Add the rest of the ingredients and beat until smooth.
Pour into buttered pie pan (no crust) and bake in 350\u00b0 oven for 25 minutes.
Prepare the short crust (or get your Pillsbury out
For crust:
Cut up the
nd 1/2-inch tart crust
20\u00b0C.
Prepare the crust: Put the flour and salt
Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the \"crust\" to be.
NB - any veggies you add must be well drained!
Preheat oven to 375\u00b0F.
Whisk together eggs, cream, herbs, salt, pepper and nutmeg, then stir in cheeses and crabmeat.
Pour into crust and bake until filling puffs and is no longer wobbly in the center when quiche is gently shaken, 40-50 minutes.
Cool in pie plate on rack for 15 minutes.
*My quiche filling ran over a bit, so I suggest putting it on a sheet pan covered with foil to avoid dirtying your oven.
prinkle the onions over the quiche. Bake uncovered at 350 degrees
pinach called for in the recipe, we like a lot of