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SOUTHWESTERN CORN FRITTATA

~Submitted by Ann, FL

8 large eggs
1 cup frozen or canned (& drained) whole kernel corn
1 cup (4 oz) shredded Monterey Jack cheese, divided
1/3 cup finely chopped red bell pepper (optional)
6 Tbsp cilantro, divided
1 to 2 Tbsp diced jalapenos
2 Maggi Vegetarian Vegetable Bouillon Cubes, crushed
2 Tbsp olive oil
1 small onion, chopped
6 (6-inch) corn tortillas, coarsely chopped
3/4 cup salsa, warmed

Beat eggs in large bowl. Add corn, 1/3 c cheese, red bell pepper, 4 Tbsp cilantro, jalapenos, & bouillon; stir till combined.

Heat olive oil in large, nonstick skillet. Add onion; cook, stirring occasionally, until tender. Stir in tortillas; cook for 1 minute. Add egg mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.

Cook 20-25 min or until knife inserted in center comes out clean. Sprinkle with remaining cheese & cilantro. Cut into wedges, top with salsa. Season with salt and ground black pepper.

SOURCE: MAGGI CHICKEN FLAVOR BOUILLON CUBES PKG INSERT



FETTUCCINE WITH CLASSIC BOLOGNESE SAUCE

~Submitted by Tena, MO

Source: Complete Book of Pasta and Noodles

5 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
3/4 pound ground meat (preferably 1/4 pound each beef chuck, veal, and pork)
salt
1 cup whole milk
1 cup dry white wine
28 ounces diced or whole tomatoes packed in juice (dice whole tomatoes)
1 pound fresh egg fettuccine
grated parmesan cheese

Heat 3 tablespoons butter in a large, heavy-bottomed Dutch oven over medium heat; add the onion, carrot, and celery and saut?© until softened but not browned, about 6 minutes. Add the ground meat and ?? teaspoon salt; crumble meat with the edge of a wooden spoon to break it apart into tiny pieces. Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes. Add the milk and bring to a simmer; continue to simmer until the milk evaporates and only clear fat remains, 10-13 minutes. Add the wine and bring to a simmer; continue to simmer until the wine evaporates, 10-13 minutes longer. Add the tomatoes and their juice and bring to a simmer; reduce the heat to low so that the sauce continues to just barely simmer, with an occasional bubble or two at the surface, until the liquid has evaporated, about 3 hours. Adjust the seasonings with extra salt to taste. Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving. Boil pasta in 1 T salt until al dente. Reserve 1/4 cup of the cooking water; drain the pasta and transfer back to cooking pot. Mix in the reserved water, sauce, and remaining 2 T butter. Serve immediately with cheese. Serves 4.



SCALLOPED POTATOES

~Submitted by Robyn, Auckland, New Zealand

1 kg (about 2 lb) cooked potatoes
1 packet onion soup mix
2 cups (50 ml/16 fl oz) milk
?? cup (50 g/2 oz) grated cheese

Precook the potatoes. Slice and arrange them in layers in a large, shallow ovenware dish about 23 cm (9 inches) in diameter, which has been buttered or sprayed with non-stick spray. Sprinkle the dry packet soup over each layer, using it all. Pour the milk over the potatoes, dampening the soup mix, but do not worry if the milk does not cover the potatoes. If the underside of the top layer is above the milk, add up to half a cup of water.

Sprinkle the grated cheese over the potatoes, then cover loosely with aluminum foil and bake at 200??C (400??F) for 15 minutes, then remove the foil and bake uncovered for 15-30 minutes, until the potatoes on top are golden brown.



FAVORITE CHEESE CASSEROLE

~Submitted by Barbara, Chula Vista, CA

This is a great side dish for breakfast, lunch and dinner.

1 pound Monterey Jack cheese, shredded
1 pound cheddar cheese, shredded
2 (4 ounce) cans diced green chiles
4 eggs, separated
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 medium tomatoes, sliced

Combine cheeses and chiles and spoon into well-greased 12 x 7 inch baking dish. Beat egg whites until stiff peaks form. Combine egg yolks, evaporated milk, flour salt, and pepper in another bowl and mix until well blended. Fold beaten whites into yolk mixture. Pour egg mixture over cheese in baking dish. Using a fork, swirl egg mixture through cheese. Bake at 325 degrees 30 minutes. Remove from oven and decorate with sliced tomatoes. Bake 30 minutes longer, or until knife inserted in the center comes out clean.

Makes 6 to 8 servings.



BULGOGI-INSPIRED BURGERS*

~Submitted by Larry Holmes, Ontario, Canada

1 pound ground sirloin
?? teaspoon ground black pepper
?? cup grated onion
1 teaspoon + 1 tablespoon granulated sugar
3 tablespoons soy sauce
1 ?? teaspoon Asian sesame oil
1 tablespoon +2 teaspoon dry sherry
2 cloves garlic, minced or pressed
oil for grilling or frying
4 sesame buns

In medium bowl, gently mix sirloin, pepper, ?? cup onion, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon sherry and half the garlic. Form into 4 patties, each about ??-inch thick.

Lightly oil grill or skillet over medium-high heat. Cook burgers to 160?° F., about 6 minutes per side.

Toast or warm buns. Serve burgers on buns topped with onion-soy mixture.

Makes 4

*This recipe was inspired by Korean bulgogi - thin slices of sirloin marinated in a sweet soy sauce mixture, then grilled until crisp, tender, sweet, salty and spicy.

Source: The Toronto Star



DARK CHOCOLATE PAV?‰ WITH RASPBERRY SAUCE

~Submitted by Angelique, TX

PAV?‰:
2 cups milk
6 ounces bittersweet chocolate
1 cup sugar
1/2 cup butter
1 cup cocoa
1 teaspoon orange flavoring OR 2 drops orange oil 2 teaspoons unflavored
gelatin
1 cup heavy whipping cream

RASPBERRY SAUCE:
3 10-ounce packages frozen raspberries in syrup -- thawed
Juice of 1/2 orange
1/2 cup sugar -- or to taste
1 1/2 tablespoons cornstarch

Pav?©:
Prepare 8 1/2" ?— 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside. Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.

Raspberry Sauce:
Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.

TO SERVE:
Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table.

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For Two...

CROCKPOT BLUEBERRY GRUNT

~Submitted by Jean, Syracuse, NY

Serves: 2

2/3 pint frozen blueberries
1/6 cup sugar, PLUS
2/3 tablespoon sugar
1/6 cup warm water
2/3 tablespoon instant tapioca
2/3 cup flour
8/10 teaspoon baking powder
1/6 teaspoon salt
1 1/3 tablespoon butter; chilled
1/6 cup milk
1/3 large egg
2/3 tablespoon light brown sugar

Combine the blueberries, 1/2 cup of sugar, water, and tapioca in crockpot. Cover; cook on low for 5-6 hours. Combine the flour, 2 tbsp sugar, baking powder, and salt in a bowl. Cut in the butter with a pastry blender. Beat the egg and milk in a bowl until frothy. Stir milk mixture into flour mixture to form a dough.

Increase crockpot setting to high. Drop the dough mixture by spoonfuls onto the hot blueberry mixture. Cover; cook on high for 30 minutes. Sprinkle with brown sugar. Turn off heat and let stand for 5 minutes before serving.