Combine chopped Florentine cookies, cherries and sliced almonds. Set aside 4 tbsp mixture.
Whip heavy cream and sugar to soft peaks. Fold into Greek yogurt. Add fruit and nut mixture and mix until just combined. Distribute between 6 serving glasses. Sprinkle with reserved fruit and nut mixture and serve with extra Florentine cookies.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ith a fork.
*Double recipe to stuff a 12 lb
an.
For the almond florentine, preheat oven to 400\u00b0F
Saute mushrooms in butter.
Line greased 9-inch square pan with spinach.
Mix salt, 1/4 cup melted butter and onion. Sprinkle over spinach.
Sprinkle on half of cheese.
Now spoon mushrooms on top of cheese.
Sprinkle with garlic powder and add second half of cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
If you use a 9 x 13-inch pan, double the recipe.
Single recipe serves 4 to 6 persons.
Heat oven to 400\u00b0.
Prepare Savory Crunch.
Mix spinach, soup and Worcestershire sauce in greased pie plate (9 x 1 1/4-inch). Arrange mushrooms on top.
Sprinkle Savory Crunch evenly over mushrooms.
Bake, uncovered, until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter
Heat marinara sauce. Spoon 1 cup of sauce into bottom of a large pan or maybe 2 pans.
Reserve remaining sauce.
Cook spinach as directed on pkg. Drain well and mix with ricotta cheese, egg, oregano, nutmeg and parmesan cheese in a large bowl.
he flour mixture -- the origional recipe calls for adding all the
Saute mushrooms in 2 tablespoons butter.
Line greased 9-inch square pan with spinach (defrosted and pressed dry).
Mix salt, butter and onion and sprinkle over spinach.
Sprinkle on 1/2 of the cheese, then add mushrooms.
Sprinkle with garlic salt and add second half of the cheese.
Bake at 350\u00b0 for 25 to 30 minutes. Double recipe for 9 x 13-inch pan.
ntil heated through.
This recipe can be made ahead and
n my Swiss cheese sauce (Recipe #241932) which is posted on
Preheat oven to 350 degrees.
To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, ...
ake some substitions in this recipe. Use fat-free ricotta instead
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
Roast turkey according to package directions.
Prepare rice according to package directions.
Stir in spinach and ham.
Place in buttered 1 1/2-quart casserole.
Bake alongside turkey last 45 minutes of roasting time.
Slice turkey and serve with Florentine rice.
Yields 8 servings.