Easter Recipes
Basic Easter Eggs
From Helen Gussin
- 4 cups powdered sugar
- 2 sticks butter or margarine
- ¾ cup cornstarch
- 1 teaspoon vanilla
Soften butter or margarine. Then add sugar, cornstarch and vanilla. Mix with hands until well blended. Pinch off some dough the size of a walnut and roll with hands into an egg shape. Makes about 30 eggs. Refrigerate several hours.
Note: For butter cream eggs, add 1 teaspoon of butter cream extract, or more to taste.
Coconut Eggs
Using the basic recipe, add 1 cup of shredded coconut and 1 teaspoon coconut extract. Do not add vanilla.
Cherry Nut
Drain the liquid off a bottle of maraschino cherries. Chop cherries very fine. Put the walnuts in a blender and chop fine. Mix about a ½ cup of the nuts, or more to taste, with about ½ cup cherries. Add more powdered sugar if needed.
Peanut Butter
Add about 6 tablespoons, or more, of plain peanut butter. Add vanilla.
Chocolate Dip
- 1 12-ounce package chocolate chips
- 1/3 of a cake of paraffin.
Place the chocolate chips and paraffin in a double boiler to melt. Drop the egg into the mixture and lift out with a fork and place on wax paper. Refrigerate.
Note: Mrs. Gussin believes the chocolate dip could be made without paraffin but this was the recipe she was given when she started and so she continues to use it.
|
|
|
Coconut Cream Eggs
- 1 package cream cheese, softened
- 1 tablespoon butter, softened
- 4 cups confectioners' sugar
- 1 cup flaked coconut
- 2 cups semisweet chocolate chips
- 1 tablespoon shortening
In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 ½ hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoon fuls of coconut mixture into egg shapes.
Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator. Yields 3 dozen.
Easter Pate
- 2 8-ounce packages cream cheese, softened
- 1/3 cup chili sauce
- ¼ cup dried parsley
- 4 teaspoons dried minced onion
- ½ teaspoon garlic powder
- 4 6-ounce cans water packed tuna, rinsed and drained
- Salt to taste
- Hot sauce to taste
- Chives, parsley and red pepper for garnish
- Animal mold pan or bread pan
Using steel blade of food processor or hand mixer, blend cream cheese, chili sauce, parsley, onion, garlic powder, salt and hot sauce. Add well drained and flaked tuna and process until smooth but not pasty. Several on-off turns will prevent mixture from pureeing. Fill and chill prepared pan at least 3 hours or overnight. Serve with crackers or cocktail rye bread. Garnish with chives, parsley and red peppers. Makes 10 to 12 servings.
Grilled Leg of Lamb
From Chesapeake's Bounty
- 4 pounds boneless leg of lamb
- Dry Rub or Rosemary Marinade
- ¼ cup cracked pepper
- 2 tablespoons coarse salt
- 2 tablespoons garlic powder
- 1 teaspoon celery salt
- 1 teaspoon cayenne
- ¼ cup fresh rosemary
Combine the dry rub ingredients in a bowl. Place the lamb on a platter and rub the dry rub into the meat on both sides. Grill on a charcoal or gas grill until desired doneness. Serve with mint sauce or horseradish sauce.
Mint sauce
- 1 cup white wine vinegar
- ½ cup fresh mint
Combine the vinegar and mint in a jar. Store until ready to use. Serves 8.
Rosemary Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup rosemary
- 2 cloves garlic, crushed
Combine all ingredients in a bowl. Marinate the lamb overnight. This can be used in place of the dry rub.
Focaccia Egg Torte
- 1 16-ounce package hot roll mix
- ¼ teaspoon each garlic powder, onion powder, and black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- Fresh rosemary or roasted red pepper for garnish
- 1 thin ham steak, bone and fat removed
- ½ cup sliced roasted red pepper
- Leaf lettuce
Filling
- 6 eggs
- 2 teaspoons water
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- Salt and pepper to taste
Preheat oven to 375 degrees. Prepare hot roll mix according to package directions; knead in the garlic and onion powder. Spray a 9-inch round pan with vegetable spray. Place prepared dough in pan. Let rise until doubled in size. Before baking, gently make indentations in the surface. Drizzle on the olive oil and then sprinkle salt and pepper.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes in pan, remove from pan unto rack. Reduce oven to 350 degrees. While bread is cooling prepare eggs. Melt 1 tablespoon butter in 9-inch round pan in oven. In medium bowl, whisk eggs with 2 teaspoons of water, salt and pepper. Pour into prepared pan. Bake 10 to 15 minutes or until eggs are set and puffy. Heat ham steak in microwave 3 to 5 minutes on high power. or until warm.
Slice bread in half. Layer ingredients to form sandwich. Cut in wedges.
Greek Trinity Easter Bread
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 packages RapidRise yeast
- 1 teaspoon anise seed
- 1 teaspoon salt
- 1/2 cup water
- 1/3 cup butter or margarine, cut up
- 3 eggs, divided use
- 1 cup golden raisins
In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt. Heat water and butter until very warm, 120 to 130 degrees; stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover and let rest 10 minutes.
Remove 1/2 cup dough and reserve. Knead raisins into remaining dough and divide into 3 equal pieces. Form each into a smooth ball and arrange on greased baking sheet in shape of a three-leaf clover. Divide reserved dough into 4 equal pieces and roll each to 10-inch rope. Place 2 ropes side by side and twist together, pinching ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover and let rise in warm, draftfree place until doubled in size, about 45 to 60 minutes.
Lightly beat reserved egg white and brush on dough. Bake at 375 degrees for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.
Kulich (Russian Easter Bread)
- 4 1/4 to 4 3/4 cups unsifted flour
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons grated lemon peel
- 2 packages active dry yeast
- 3/4 cup milk
- 1/2 cup water
- 3 tablespoons margarine
- 2 eggs, at room temperature
- 1/2 cup chopped blanched almonds
- 1/2 cup seedless raisins
- Confectioners' sugar icing
In large bowl mix 3/4 cup flour, sugar, salt, lemon peel and undissolved yeast. Heat milk, water and margarine until very warm, 120 to 130 degrees. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour and beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. On lightly floured board, knead until smooth and elastic, 8 to 10 minutes.
Place in greased bowl and turn to grease top. Cover and let rise in warm place, free from draft, until doubled, about 1 hour. Punch dough down, On lightly floured board, knead in almonds and raisins. Divide dough into 3 equal pieces. Shape each into a ball and press into 3 greased 1-pound coffee cans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 35 to 40 minutes or until done. Remove from cans and cool on wire racks. Frost tops with confectioners' sugar icing and decorate with colored sprinkles. Makes 3 loaves.
 Low-Fat Cinnamon Rolls or Hot Cross Buns
- 2 1/2 to 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package RapidRise yeast
- 2 tablespoons nonfat dry milk powder
- 3/4 teaspoon salt
- 3/4 cup very warm water, 120 to 130 degrees
- 1 jar, 6 ounces, pear baby food
- 1 1/2 cups whole wheat flour
- 3 egg whites
- 2 tablespoons honey
- 1/3 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 3/4cup raisins or currants
In large bowl, combine 1 cup flour, granulated sugar, undissolved yeast, dry milk powder and salt. Stir in water, baby food and whole wheat flour. Stir in egg whites and enough remaining flour to make soft dough. On lightly floured surface, knead dough until smooth and elastic, about 4 to 6 minutes. Cover and let rest on floured surface 10 minutes.
Roll dough to 18-by-12-inch rectangle. Brush honey on dough and evenly sprinkle with brown sugar, cinnamon and raisins. Beginning at long end, roll up tight and pinch seam to seal. Cut into 12 equal pieces. Place, cut sides up, in greased 13-by-9-inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes. Bake at 375 degrees for 25 to 30 miniutes or until done. Remove from pan and cool on wire rack. Drizzle icing over rolls or form in shape of a cross for hot cross buns. Makes 12 rolls.
Confectioners' Sugar Icing: In small bowl, combine 1 cup sifted confectioners' sugar, 3 to 4 teaspoons milk and teaspoon pure vanilla extract. Stir until smooth.
Hash Egg Bake
- 2 cups shredded cheddar and Monterey Jack cheese
- 3/4 cup small curd cottage cheese
- 1 4.25 ounce jar diced green chilies
- 1/4 cup chopped onion
- 1/4 cup red bell pepper
- 1 15-ounce can corned beef hash
- 1/3 cup finely crushed buttery crackers
- Salsa
Heat oven to 375 degrees. Combine eggs, shredded cheese, cottage cheese, chillies, onion and bell pepper. In another bowl, combine hash with 1 cup of egg mixture. Stir cracker crumbs into hash. Place hash mixture into lightly greased 9-inch baking dish. Top with remaining egg mixture. Bake 35 to 40 minutes or until set. Serve with salsa.
Ham and Cheese Brunch Strata
- 1 8-ounce loaf, French or Italian bread, preferably day-old
- 1/2 pound cooked ham
- 1 1/2 cups small broccoli florets
- 2 cups Sargento's 4-cheese blend or any favorite cheddar cheese
- 6 eggs
- 2 tablespoons Dijon mustard
- 2 1/2 cups milk
- 2 tablespoons butter or margarine, melted
- Cut bread into 3/4 inch cubes. Cut ham into 1/2 inch cubes.
Layer half the bread, then half the ham, all the broccoli and 1 cup grated cheese into a buttered 13 by 9 inch baking dish. Repeat layering with remaining bread, ham and 1 cup cheese. Press lightly. The dish will be very full.
In a large bowl, combine eggs and mustard. Stir in milk and butter and mix well. Pour evenly over cheese mixture.
Let stand 15 minutes or cover and refrigerate up to 24 hours. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set.
Barb's Crab Scramble
- 4 tablespoons butter or margarine
- 12 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dill weed
- 1 pound crab meat
- 8 ounces cream cheese, cut into pieces
Heat oven to 350 degrees. Heat butter or margarine in a 9-by-13inch baking dish placed in the oven. Beat eggs, milk, salt, pepper and dill until fluffy. Stir in crab meat and cream cheese. Pour into baking dish. Bake at 350 degrees for 40 to 50 minutes until set in the center. Serves 9.
Sunday Brunch Casserole
- 1/2 pound sliced bacon or chopped, cooked ham
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 12 eggs
- 1 cup milk
- 1 package, 16 ounces, frozen hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dill weed
In skillet, cook bacon until crisp. Remove with slotted spoon, crumble and set aside. (If you use chopped, cooked ham, eliminate this step.) Saute onion and green pepper in bacon drippings or small amount of butter. Remove with slotted spoon.
Beat eggs and milk in large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon or ham. Pour all ingredients into greased 13-by-9-by-2-inch baking dish. Bake, uncovered at 350 degrees for 35 to 45 minutes or until knife inserted near center comes out clean. Yields 6 to 8 servings.
Easter Egg Strata
- 2 12-inch flour tortillas
- 6 slices firm white sandwich bread
- 6 eggs
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Fresh ground pepper, to taste
- 2 tablespoons chopped fresh sage
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 6 ounces smoked ham, cut into julienne strips
- 8 ounces cheddar cheese, grated
Cut two 16-inch pieces of foil. Mold foil over bottom and back of 8or 9-inch sheet or loaf pan. Foil should come up over sides of pan. Do not trim because it will be used to cover strata in the refrigerator. Spray foil with pan spray. Cut two end pieces, about 3 inches wide, from tortillas to use for lattice top. Fit center sections of tortillas into pan and along sides to form a ruffle. Remove crusts from bread and cube and set aside.
Using a whisk, combine eggs, milk and seasonings. Saute mushrooms in butter. Layer bread cubes, ham, mushrooms and cheese in egg pan. Repeat layers, ending with cheese. Pour egg mixture over each layer as it is complete. Cut reserved tortilla into 3/4-inch-wide strips and brush with a little egg mixture. Arrange strips over strata. Bring foil over top and refrigerate 8 hours or overnight. To bake, preheat oven to 350 degrees and place strata on cookie sheet and bring foil straight up to uncover and to support sides. Bake 60 to 90 minutes or until browned and solid. Let set 10 minutes before removing from pan. Use foil sides to help remove from pan. Remove foil and serve immediately. Makes 6 servings.
Note: Tortillas may be softened before using by putting them in the microwave for 10 seconds.
Potatoes DeLuxe for Easter Brunch
by L.P. of Harwood
- 2 pounds frozen hash browns, thawed
- 1/2 cup diced onions
- 1 can cream of chicken soup
- 1 16-ounce container sour cream
- 1 stick melted butter
- 8 ounces sharp cheddar cheese, grated
- Salt and pepper to taste
Mix all ingredients well. Put into a 9-by-13-inch greased pan. Top with 1 cup crushed potato chips. Bake at 375 degrees for one hour.
Lamb With Spices
From 'Secrets of Fat-Free Indian Cooking'
- 2 medium potatoes
- 1 teaspoon canola oil
- 2 black cardamon pods
- 5 cloves
- 1 bay leaf
- 10 black peppercorns
- 1 1/2 teaspoons peeled, grated ginger
- 6 cloves garlic, crushed
- 1 large yellow onion, very finely chopped
- 12 ounces trimmed lamb, cut into 1-inch cubes
- 1/2 teaspoon tumeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 3/4 cup plain nonfat yogurt
- 1 medium carrot, peeled and chopped into 1-inch pieces
- 1/4 teaspoon homemade garam masala, recipe follows
- 2 teaspoons finely chopped fresh cilantro
Peel the potatoes and cut into 1-inch cubes. Place in a bowl and cover with cold water. Set aside. Spray a large nonstick pot with vegetable cooking spray. Add the oil and place over medium heat. When the oil is hot, add the cardamon, cloves, bay leaf and peppercorns. Stir-fry about 10 to 15 minutes or until the spices emit a strong aroma. Add the ginger, garlic and onion and stir-fry for 1 minute. Reduce the heat to low, cover and cook while stirring occasionally, until the onion is pale and translucent. Add a tablespoon or two of water as needed to prevent the onion from sticking to the pot. Increase the heat to medium-high, toss in the lamb and stir-fry about 2 minutes to sear. Add the turmeric, ground cumin, ground coriander, salt, cinnamon and paprika. Continue to stir-fry a minute, then add the yogurt, 1 tablespoon at a time. Wait for each tablespoon to be absorbed before adding the next.
Drain the potatoes, reserving 1/2 cup of the soaking water. Add the soaking water to the pot and bring the ingredients to a boil. Cover, reduce the heat to medium low and simmer for 30 minutes. Add the potatoes and carrot and continue to simmer 10 to 15 minutes, stirring often, until the curry thickens and the lamb, potatoes and carrots are tender. Transfer to a serving dish and sprinkle with cilantro and garam masala. Serve hot with rice. Serves 5.
Light Easter Savarin
- 1 3/4 to 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 package active dry yeast
- 2/3 cup butter or margarine, at room temperature
- 4 eggs, at room temperature
- 1/2 cup very warm tap water, 120 to 130 degrees
- Rum or Orange Syrup (recipes follow)
- 1/4 cup sieved apricot preserves, warmed
- Sliced fruits, such as pineapple, kiwifruit, mandarin oranges, banana, papaya, strawberries or mango
- Mint leaves
- Whipped cream or ice cream
In large bowl, mix 1 cup flour, sugar and undissolved yeast. Add butter. Gradually add very hot tap water and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and enough additional flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Cover bowl and let batter rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
Stir batter down. Pour into greased and floured 2-quart ring pan. Cover and let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Bake at 400 degrees for 35 minutes or until done. Prepare syrup while cake bakes. Before removing cake from pan, immediately prick surface with skewer or cake tester. Pour half of syrup over cake. Set pan on wire rack to cool for 20 minutes. Turn cake out onto wire rack set over baking pan. Spoon or brush remaining syrup over cake. Allow cake to cool completely.
To serve, brush cake with apricot preserves. Place cake on large serving platter. Place fruit in center and around sides of cake. Garnish with fresh mint leaves. Serve with remaining fruit, whipped cream or ice cream.
Rum Syrup: Heat 1 1/4 cups sugar and 1 1/2 cups water in saucepan over medium heat until dissolved. Stir in to cup light rum.
Orange Syrup: Heat 1 cup sugar, 1 cup water and 1 teaspoon grated orange peel in saucepan over medium heat until dissolved. Cool. Stir in 1 cup freshly squeezed orange juice. Strain.
Note: To save rising time, use RapidRise yeast and follow quick mix directions on package.
Rack of Lamb
- 1/3 cup sesame seeds, toasted
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 4 cloves garlic, pressed and divided
- 1 teaspoon minced fresh ginger
- 1 teaspoon lemon pepper
- ½ teaspoon chili sauce or 5 drops red pepper sauce
- 2 racks of lamb, each about 2 pounds and 8 ribs, well trimmed
- 4 cups vegetables, prepared for stir-fry such as snow peas, green onion, bell pepper, asparagus and broccoli flowerets
- 2 tablespoons vegetable oil
In a small bowl, blend sesame seeds, soy sauce, sherry, honey, sesame oil, hoisin sauce, 2 garlic cloves, ginger, lemon pepper and chili and set aside. On roasting rack in shallow baking pan, place lamb racks, meat side up.
Baste generously with sauce. Roast at 365 degrees until desired doneness: 140 degrees for rare; 150 degrees for medium or 160 degrees for medium well done. Let rack stand covered 10 minutes before carving.
In wok or heavy fry pan, heat oil and add remaining 2 garlic cloves. Stir fry vegetables until tender crisp. Serve with lamb.
Asparagus Salad
From Katie Moose
- 1½ pounds thin asparagus
- ¼ cup white wine vinegar
- ½ cup olive oil
- ¼ cup honey
- 2 cloves garlic, minced
- 1 apple, thinly sliced
- ¼ pound sharp white cheddar cheese, thinly sliced
- 1 pound mixed spring greens
Preheat oven to 400 degrees. Place the asparagus on a cookie sheet and sprinkle with at least 2 tablespoons of the olive oil. Roast in oven for 25 minutes. Let cool.
In a jar combine the olive oil, vinegar, honey and garlic. Shake well. On a platter or in a salad bowl arrange the salad greens. Top with the apple slices and cheese, then the asparagus. When ready to serve pour the salad dressing over the asparagus. Save extra dressing for another use.
Lemon Fruit Pie
- 1 cup fresh raspberries or sliced strawberries
- 1 9-inch prepared graham cracker crumb crust
- 1 8-ounce package cream cheese, softened
- 1 cup cold milk
- 1 4-serving package, lemon flavor instant pudding and pie filling
- 1 8-ounce tub Cool Whip topping, thawed and divided
Place berries on bottom of crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in of the whipped topping. Spread over fruit in crust. Spread remaining whipped topping over pudding mixture. Refrigerate 3 hours or until set. Garnish with additional fruit if desired. Serves 8.
Cheesy Cocktail Swirls
- 1 8-ounce can Pillsbury Refrigerated Crescent Dinner Rolls
- 1 3-ounce package cream cheese, softened
- 2 tablespoons finely chopped onion
- 1 teaspoon milk
- 5 slices bacon, crisply cooked, drained and crumbled
- 1 tablespoon grated Parmesan cheese
Heat oven to 375 degrees. Separate dough into 4 rectangles; firmly pressing perforations to seal. In a small bowl, combine cream cheese, onion and milk until well blended. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle and sprinkle with bacon. Roll up, starting at the longest side and pinch edges to seal.
Cut each roll into 8 slices. Place slices on ungreased cookie sheet. Sprinkle with cheese. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm. Store in refrigerator. Makes 32 appetizers.
 Boneless Roast Leg of Lamb
- 1 tablespoon flour
- 7 to 8 pounds boneless leg of lamb
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 oven roasting bag, turkey size
Preheat oven to 325 degrees. Shake flour in oven bag and place in a roasting pan that is at least 2 inches deep. Trim fat from lamb, leaving a thin layer. brush both sides of lamb with oil. Combine garlic, thyme, rosemary, salt and pepper and rub lamb with herb mixture. Place lamb in an oven bag.
Close bag with nylon tie and cut six inch slits in top. Insert meat thermometer through slit in bag into thickest part of lamb. Bake 1¾ to 2¼ hours or until meat thermometer reads 150 degrees for medium rare of 160 degrees for medium. Let lamb stand in oven bag for 15 minutes. Makes 20 to 24 servings.
Potato Cheese Casserole
- 6 large red potatoes, peeled and cut into inch cubes
- 2 cups mozzarella cheese, cubed
- 1 15-ounce carton ricotta cheese
- 1 cup grated Romano cheese
- 1 cup sour cream
- ¼ cup finely chopped green onions
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- 1 garlic clove, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cups shredded Swiss cheese, divided
- ½ cup shredded cheddar cheese
- ¼ teaspoon paprika
Cook potatoes in boiling salted water for 8 to 10 minutes or until tender. Drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup Swiss cheese, mix well. Fold in the potatoes.
Spoon into a greased 13-by-9-by-1-inch baking dish. Bake, uncovered at 350 degrees for 30 to 35 minutes or until bubbly and lightly brown. Top with cheddar and remaining Swiss cheese. Sprinkle with paprika. Let stand 5 minutes. Yields 10 to 12 servings.
• Back to the Capital Cookbook
• More recipes and Second Helping
• Wine, etc...
|
