Simmer broth, vegetables, and cloves until tender.  Remove garlic.  Thicken with roux made with flour and butter.  (Work them together in a bowl with a spoon or fork, then stir in until roux is melted and sauce thickened.)  Blend in milk, nutmeg, juice, seasonings, and turkey.

Taste.  Adjust.

Pour into a 2 1/2 quart casserole.

Roll out a batch of biscuit dough based on 2 c. flour until it is the approximate shape of the casserole but slightly smaller.   Cut into squares and arrange on top of the turkey mixture with spaces in between.  Bake at 350 for 20-25 minutes.

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This sounds so good.  Too bad it is hot and sticky out and is not at all appropriate for the middle of July.  Perhaps I shall set this up to publish in the middle of winter, and then I will be reminded of it and make it and be happy and warm.  Ah technology.

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

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This recipe is absolutely intriguing.

• 4 squares BAKER’S Semi-Sweet Chocolate (or 4 oz chocolate chips)
• 2 T. milk
• 1 T.  butter or margarine
• 1 prepared graham cracker crumb crust (6 oz)
• 2 medium DOLE bananas, sliced
• 2 1/2 c. cold milk
• 2 pkgs. (4 serving size) JELL-O Vanilla or Banana Cream Flavor Instant Pie Filling or Pudding
• 1 1/2 c. thawed COOL WHIP Whipped Topping

Microwave chocolate, milk and margarine in medium microwavable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted.  Spread evenly in crust.  Refrigerate 30 mins or until chocolate is firm.  Arrange banana slices over chocolate.

POUR milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Let stand five minutes.  Spoon over bananas in crust.  Spread with whipped topping.

REFRIGERATE four hours or until set.  Store  leftover pie in refrigerator.

(You may also use sugar free Jell-O and COOL WHIP Lite Whipped Topping)

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As I always point out on recipes that are blatently promoting their brands, if you use store brand or competitors products, the recipe will not work and will actually explode in your kitchen.  for reals.

In pan, combine 1 1/4 c. ok, cran sauce, and Jell-O.  Cook on medium heat until Jell-O dissolves.  Stir in remaining oj.  Transfer to mixing bowl.  Chill until partially set.  Meanwhile, beat whipping cream.  Fold into Jell-O  mixture.  Pour into Jell-O mold.  Chill 4-6 hours.  To unmold, dip mold in warm water 20-30 seconds.

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Not a fan of the Jell-O or the Jell-O molds, but I am always tempted to try one.  I wonder what my East Coast friends would say to the total Midwesterness of a Jell-O salad.  hmm.

Heat oven to 375.  Beat egg slightly; set aside 2 T. of the egg.  Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg.  Stir baking mix and water to a soft dough; knead five times on floured cloth-covered board.  Roll into rectangle, 15×10 inches.  Spread with tuna mixture.

Roll up, beginning at long side.  With sealed edge down, shape into ring on greased baking sheet; pinch ends together.   With scissors, make cuts 2/3 of the way through ring at one inch intervals.  Turn each section on its side to show filling.  Brush top with reserved egg.  Bake 25 to 30 minutes.  Serve with hot cheese sauce.

Cheese Sauce

• 1/2 c. butter or margarine
• 1/4 c. Bisquick baking mix
• 1/4 tsp each salt and pepper
• 2 cups milk
• 1 cup shredded cheddar cheese or 1/2 c. crumbled blue cheese

Melt butter over low heat.  Blend in baking mix, salt and pepper.  Cook over low heat, stirring until smooth and bubbly.  Remove from heat; stir in milk.  Heat to boiling, stirring constantly.  Boil and stir one minute.  Stir in cheese until melted.

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Obviously a Bisquick recipe.  It sounds horrifying.  Why would you go to all the trouble to make a ring, if you are just going to chop it up?  Where is the fun in that?  I bet it is a lot messier than they make it sound.

Preheat the oven to 375. Grease 2 baking sheets and set aside. In a small bowl, stir togehter the ricotta cheese and Parmesan cheese. In another small bowl stir together your diced ingredients.  On a lightly floured surface, with a lightly floured rolling pin, roll the dough to slightly less than a 1/4″ thickness. With a 2 1/2 inch round cutter or drinking glass, cut the circles of the dough. Place a scant teaspoon of the ricotta mixture and small spoonful of the diced ingredients on the circles. Fold the circles in half and seal the edges by pressing with the tines of a fork. Place the filled calzones on the prepared baking sheets. Prick the tops with a fork to allow steam to escape. Brush the tops with the milk. If you want you can then sprinkle the tops with Italian Seasoning or Parmesan.  Bake in the 375 oven for 15 to 20 minutes or until golden. Meanwhile, in a small saucepan, heat your sauce. Remove the calzones from the baking sheets. Serve immediately with the tomato sauce for dipping.
This recipe originally came from Better Homes and Gardens.  I have changed it to suit my evil purposes.

Technorati Tags: Italian, appetizers, holiday food, mini calzones, party food

Greek Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

• 1 8 oz can pitted black olives
• 1/4 c. sun-dried tomatoes
• 2 T. olive oil
• 1/3 c. reduced fat sour cream
• 1/3 c. chopped tomatoes
• 1 tsp chopped fresh parsley

Place olives, sun-dried tomatoes, and olive oil in food processor; process until well blended.

Spread onto serving plate; top with sour cream tomatoes and parsley.

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Ha Ha!  I literally just read this recipe as I was typing it, even though I made it last night.  When I made it last night I put everything in the food processor and whirled it around and then plopped it down on the table.  It was really good!  Apparently I was not supposed to do that.  Oopsa.

• 1 T. butter (they actually say margarine, but that word does not exist in our house)
• 1 large sweet onion, finely chopped
• 1/3 c. Light Mayo (they say Kraft, but we are a Best Foods/Hellman’s family…sorry Triscuit people)
• 1/2 c. KRAFT 2% shredded reduced fat cheese
• 1/4 c. KRAFT Grated Parmesan cheese
• 1 T. chopped fresh parsley
• 1/2 tsp. hot pepper sauce

Preheat oven to 350.  Melt butter in large skillet on medium heat.  Add onions; cook 5 to 7 min. or until golden brown, stirring occasionally.  Cool slightly.

Mix mayo, cheeses, parsley and pepper sauce in medium bowl.  Stir in onions.  Sppon into baking dish.

Bake 25 mins or until heated through.

Then you are supposed to put little mounds of this on Triscuit Quattro Formaggio Thin Crisps and serve it to your guests.  We ate it out of the dish with a baguette.  Take that Triscuit!