Helen's Kitchen

By Helen Kishel

MINI BROCCOLI QUICHES

1 (3-ounce) package cream cheese, softened

1 stick butter or margarine, softened

1 cup all purpose flour

3/4 cup fresh broccoli, chopped

3/4 cup (3-ounce) Swiss cheese, shredded

2 eggs, beaten

1/4 cup plus 2 tablespoons half and half

3/4 teaspoon salt

Combine softened cream cheese and butter in a medium mixing bowl; beat at medium speed of electric mixer until smooth. Add flour; beat until smooth. Shape mixture into 24 (1-inch) balls. Place each ball into ungreased miniature muffin pans; press dough onto bottom and sides to form shells. Set aside. Combine chopped broccoli and remaining ingredients in a medium bowl, stirring well. Spoon broccoli mixture evenly into shells. Bake at 375 degrees for 20-25 minutes or until set and lightly browned. Makes 24 quiches.

VEAL CUTLETS WITH MUSHROOM STUFFING

1 (13-ounce) can sliced mushrooms, chopped

2/3 stick butter

Onion powder

Salt and pepper to taste

1/2 cup bread crumbs

1 teaspoon minced parsley

1 tablespoon grated cheese

1 pound veal cutlets

1/2 cup flour

2 tablespoons Olive oil

2 garlic cloves

1/2 cup white wine

1 cup beef stock

To make the stuffing: Sauté 1/3 of the chopped mushrooms in half of the butter, onion powder, salt and pepper. Add bread crumbs, parsley and cheese. Next, flatten and pound cutlets to tenderize. Place stuffing in center and roll, fastening with toothpicks. Roll in flour and sauté in remaining half of butter, oil and garlic cloves until light brown on low heat. Remove garlic; add wine. Cover and cook 15 minutes. Add remaining mushrooms and beef stock; cover and simmer 25 minutes, stirring often. Makes 4-6 servings.

MANICOTTI CASSEROLE

Batter:

2 extra large eggs

1/2 cup milk

1/4 teaspoon salt

3/4 cup flour

Filling:

1 pound fresh Ricotta cheese

2 extra large eggs

2 teaspoon chopped parsley

Salt and pepper

1 (16-ounce) jar of your favorite spaghetti sauce

Grated Parmesan cheese

To make batter: Combine ingredients in order listed. Beat until smooth. In a hot, well-oiled 6-inch skillet, pour 1/4 cup batter. Fry on 1 side only until the batter holds the shape of the pan. Place separately on cloth until all pancakes are cooked.

To make filling: Combine ricotta, eggs, parsley, salt and pepper; mix well. Place about 1 tablespoon of filling on each manicotti and roll up. Arrange in a shallow 13x9x2-inch baking pan which has been lined with spaghetti sauce. Cover with additional sauce and sprinkle with grated cheese over top. Bake, covered, at 350 degrees for 30 minutes. Makes 6 to 8 servings.

DILLED VEGETABLES

1 (10-ounce) package frozen broccoli

1 (10-ounce) package frozen peas

1 (10-ounce) package frozen carrots

1 (8-ounce) package sharp shredded cheese

2 tablespoons butter or margarine

2 tablespoons flour

1-1/2 cups milk

Topping (below)

Cook vegetables separately, according to package directions. Place broccoli in a 1-1/2-quart flat baking dish. Top with cheese; sprinkle on peas. Set aside. Melt butter in a medium saucepan. Whisk in flour until smooth. Gradually add milk, stirring constantly; bring to a boil. Reduce heat; simmer 1 minute. Pour white sauce over vegetables. Sprinkle with topping (recipe below).

Topping:

2 tablespoons butter

1/2 cup fine bread crumbs

1/2 teaspoon onion salt

1/2 teaspoon dill weed

Melt butter in saucepan. Add bread crumbs, onion salt and dill weed. Sprinkle over vegetables. Bake at 350 degrees for 25 minutes. Makes 6 to 8 servings.

LOW-FAT PINEAPPLE CAKE

2 cups unbleached flour

1-1/2 cups sugar

1-1/2 teaspoons baking soda

1 cup cooked mashed pumpkin

1 (8-ounce) can crushed pineapple packed in juice, undrained

1/2 cup pineapple or orange juice

1-1/2 teaspoons vanilla

3-4 tablespoons confectioners' sugar

Combine, flour, sugar and baking soda; stir to mix well. Stir in pumpkin, crushed pineapple, including the juice and the pineapple or orange juice and vanilla. Coat a 9x13-inch pan with nonstick cooking spray. Spread batter evenly in pan; bake at 350 degrees for 35 minutes, or just until a wooden toothpick in center of cake comes out clean. Cool cake to room temperature. Sift confectioners' sugar over cake; cut in squares and serve. Makes 16 servings.

Any comments, questions or favorite recipes? E-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" in the subject line.

Sign up for Text Alerts

Sign up for e-mail newsletters