1 cup Bisquick
2-3 tablespoons water
4 tablespoons Parmesan cheese
Combine and spread thinly in pie plate. Sprinkle 1 cup grated cheddar cheese and 1/2 cup chopped onions on crust. Skin and slice 3 or 4 tomatoes and place over cheese. Sprinkle with salt and pepper, basil and oregano. Spread a thin coat of mayonnaise on top of tomatoes. Sprinkle with parmesan cheese and bake at 350 degrees for 30 minutes. S.H., Naples, FL
ALMOND JOY PIE
Crust 2 cups of coconut 2 tablespoons melted butter or margarine. Mix together and spread in a 9 inch pie plate. Bake at 350-375 for about 10 minutes till brown (watch it carefully)
Filling 2 tablespoons strong coffee 4 cups Cool Whip 7 Hershey Bars w/almonds
Melt chocolate bars, remove from heat & stir constantly. Add coffee & Cool Whip mixing thoroughly. Pour pie plate over coconut. Freeze overnight or for several hours before serving. D.M., Memphis, TN
Here is a delightful combination of ham, wine, and fruit which can be ready in less than 10 minutes.
1 tbsp. butter 3/4 lb. precooked ham steak 1 8-oz can whole cranberry sauce 1/4 c. Burgundy wine
Melt butter in skillet over high heat. Add ham. Reduce heat to medium high and cook 2 minutes per side. Remove ham to plate and add cranberry sauce and wine to skillet. Stir until well blended. Return ham to skillet and cook for 1 minute on each side. Cut in half, top with sauce, serve. Time: 7-8 minutes. Serves 2. L.W. Ridgefield, Ct.
1/2 lb. rotelle or linguine 1 tsp. salt 1 6-oz jar marinated artichoke hearts, drained 6 pitted ripe olives, sliced 6 pimento-stuffed green olives, sliced 1 small green pepper, sliced in thin strips 1/2 6-oz. package frozen Chinese pea pods 1/2 20-oz. can cooked garbanzo beans
Dressing: 1/3 c. Dijon Dressing 1/4 tsp. curry powder 1/8 tsp. garlic powder
Cook pasta according to package directions, until done al dente. Drain pasta in colander and run under cold water to bring to room temperture. Meanwhile slice olives, pepper, and artichoke hearts. Add these and snow peas and garbanzo beans to large bowl. Add dressing and mix. Toss in pasta and stir lightly to distribute dressing evenly. Serve. Time: 15-20 minutes. Serves 2-4. L.W. Ridgefield, Ct.
BOW TIE LASAGNE
4 oz. bow tie pasta 1 cup ricotta cheese 4 oz. soft-style cream cheese 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 tsp. Italian seasoning 3/4 lb. lean ground beef 1 clove garlic minced 15-1/2 oz. jar of spaghetti sauce
Topping 1/2 cup shredded mozzarella 2 T. grated parmesan cheese
In a large saucepan cook pasta in boiling water for 10-12 minutes or just until tender. Drain and set aside. In a medium mixing bowl stir together ricotta, cream cheese,mozzarella, parmesan and Italian seasoning. Set aside.
Preheat wok or large skillet over high heat. Stir fry ground beef and garlic until meat is brown. Pour off any fat. Stir in spaghetti sauce and cooked noodles.
Spoon cheese and seasoning mix over meat and noodles. Do not stir. Sprinkle with remaining mozzarella and parmesan. Cover and cook about 5 minutes or until heated thoroughly. Makes 4 servings.
CHILEAN SEA BASS
3 tablespoons olive oil 6 large shallots, thinly sliced 3 large garlic cloves, thinly sliced 1/4 generous teaspoon dried crushed red pepper 4, 6 to 8 ounce sea bass fillets 1/3 cup of high quality Marsala wine 1/3 cup bottled clam juice 1 teaspoon white wine vinegar Toasted pine nuts
Preheat oven to 400 degrees. Heat oil in heavy large ovenproof skillet over medium-high heat. Add shallots, garlic and crushed red pepper and sauté until shallots soften, about 3 minutes. Remove from heat. Sprinkle fish with salt and pepper. Marinate the fish in the shallot mixture for about 30 minutes to impart additional flavor. Add fish to skillet; turn to coat with shallot mixture.
Bake fish in oven until just opaque in center, about 10 minutes. Transfer fish to platter. Tent loosely with foil to keep warm. Using oven mitt to hold handle, set skillet over medium-high heat. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes. Season to taste with salt and pepper. Spoon sauce over fish; sprinkle with pine nuts and serve. Serves 4. JM Naples, FL
TANGY FRUIT SAUCE
Serve with beef fondue, spare ribs, or chicken.
5 tbsp. sweet orange marmalade 3 tbsp. ketchup
Combine ingredients in bowl. Stir well. Refrigerate until ready to serve. Time: 2 minutes. Makes 1/2 cup.
RUM PLUM SAUCE
Serve hot with fruit or as a cooking sauce for meat or fowl.
1- 7 3/4-oz jar Junior baby food plums 1/4 tsp nutmeg 1/2 tsp. lemon bits 1 tsp. lemon juice 1 tbsp. rum or brandy or sherry
Mix all ingredients in jar. Cover and refrigerate until ready to use. Time: 3 minutes. Makes 1 cup. L.W. Ridgefield, CT