York County Dining - Quick Recipes

Date: Wed 06/18/08 2:32PM
From: Robin
Email: robin_hdvideo@comcast.net

Message: Little Debbie Nutty Bar Milkshakes
4 Little Debbie 100 Calorie Nutty Bars
6 Scoops vanilla ice cream
1/4 cup cold milk
1/4 cup melted peanut butter
1/4 cup chocolate syrup Optional, two large dollops whipped topping thawed.
Crumble the Nutty Bars inside their wrappers. Unwrap, place in small bowl. Scoop ice cream into blender. Add milk vanilla extract and 3/4 of bar crumbles, cover and blen until smooth. Pour into chilled glasses. Top with remaining crumbles, peanut butter and chocolate syrup. Makes two servings. Recipe provided by Little Debbie.

Date: Fri 05/9/08 10:14AM
From: Quick Hot Dog Lunch
Email: white_rose_cooking_show@comcast.net

Message: QUICK HOT DOG LUNCH

6 hot dogs, split down center, not completely through
6 strips cheese (cheddar or American)
1 c. Bisquick
1/4 c. milk
1 tsp. parsley flakes
1 egg

Grease loaf pan, 9"x5"x3". Mix Bisquick milk, egg, and parsley. Press into bottom of pan. Put slice of cheese into each hot dog. Press hot dogs into dough. Bake at 400 degrees about 20 minutes or until bread is light brown.

Date: Wed 04/23/08 10:30AM
From: York Diner Girl
Email: diner@comcast.net

Message: Gettin' cheesy with grilled cheese sandwiches
Celebrate National Grilled Cheese Month with a twist on tradition
By NICKI LEFEVER

Daily Record/Sunday News

This sandwich combines spiced apples and Havarti cheese for a unique take on the grilled cheese sandwich. Ashley Kooser, 19, is running between nursing classes and her job at Bailey Travel, a grilled cheese is the perfect, quick meal to keep her going.

"I eat it all the time," the Shrewsbury resident said.

April is National Grilled Cheese month. The exact origin of the grilled-cheese sandwich isn't known, but the earliest recipes for cooked bread and cheese combinations are in Roman cookbooks. Today, grilled-cheese sandwiches are the topics of blogs and an entire New York restaurant was once dedicated to the delight.

It's simple, it's versatile and it takes about five minutes to whip one up. What's not to like?

Kooser said she picked up her method from her parents. When she made it for her boyfriend, he loved it.

She butters both sides of white bread with Smart Balance butter and grills it on either side until golden brown. Then, she dips it in ketchup or hot tomato soup made with milk.

"I put ketchup on a lot of things," Kooser said, "mac and cheese, mashed potatoes and scrambled eggs in the morning."

Claudia Shorter of White Hall, Md., does something a little different, too.

She adds a slice of cold mac and cheese to her grilled cheese sandwich.

"I think I heard it on a cooking show once upon a time," she said. "I had to try it, and I just loved it, especially if you make really cheesy mac and cheese."

The 67-year-old said grilled cheese isn't just for kids.

"Grilled cheese is the ultimate comfort food," she said.

Shorter uses yellow American cheese, but if you like something different, she said it's up for interpretation. She isn't crazy about tomato soup, but she loves a few bread and butter pickle slices alongside her sandwich. She eats grilled cheese whenever she has leftover mac and cheese.

Beverly Poland loves to cook and is always throwing something together. She prefers sliced Velveeta for her weekly taste of cheesy goodness on sturdy Italian bread. She also adds a slice of tomato and precooked bacon. On occasion, she tosses in raw onion and spreads mayonnaise on it.

"It's quick and easy to throw together," she said.

She serves it with chili or tomato soup. For Poland, of Lower Chanceford Township, a toasted sandwich is better than a deli sandwich any day.

"And they don't take long at all," she said.

While each of the ladies who shared their recipes had a different variation, they all admitted that there really isn't a wrong way to make a grilled cheese.

"There's a variety of stuff you can try," Poland said. "Everything goes good on it."

And with a single serve sandwich, there's a hundred or more ways to make the same dish.

"That's the beauty of a grilled cheese," Poland said. "You can please everyone."

SHARE

Share your grilled cheese recipes on the exchange.ydr.com under the Kitchen's "Share your recipes and recipe requests." The topic is called "grilled cheese."

CHEESY FACTS

* American cheese is the most popular cheese for a grilled-cheese sandwich because it melts the best. Cheddar and Swiss come in second and third, respectively.

* About 22 percent of U.S. households serve grilled-cheese sandwiches at least once in a two-week period.

* Lunch is the most popular meal for grilled cheese.

* In 2004, a grilled cheese with an image like the Virgin Mary sold for $28,000 on eBay. The owner saw the likeness and saved it for 10 years before auctioning it.

* Americans make 2.2 billion grilled-cheese sandwiches at home each year.

Source: Wisconsin Milk Marketing Board

TIPS

* Use real butter, it has a better flavor and creates the ultimate golden toast for the sandwich.

* Butter the bread, not the pan. Butter will be more evenly distributed for a more crisp sandwich.

* When using dense breads, slice it thinly so the heat can penetrate and melt the cheese.

* Condiments are a great way to spice up the flavor of American cheese sandwiches.

* Grate or shred the cheese to make it melt faster.

* Press the sandwich with a spatula after you flip it to create an even melting of the cheese.

* Use a nonstick pan instead of a cast-iron skillet. The sandwich is less likely to stick to the pan and clean up is easier.

Source: Wisconsin Milk Marketing Board

ON THE WEB

* http://www.ilovecheese.com

* http://www.grilledcheeseblog.com

* http://www.grilledcheesewithpickles.com

Grilled cheese is grown up

* * *

Grilled Wisconsin Havarti Sandwich with Spiced Apples

1/4 cup plus 3 tablespoons butter, softened, divided

2 Granny Smith apples, cored and thinly sliced

4 to 6 tablespoons sugar, to taste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

8 thick slices rustic round loaf bread (French or Italian)

8 thin slices Wisconsin Havarti Cheese

Melt 3 tablespoons butter in a skillet over medium heat. Add apples, sugar, cinnamon and cardamom; cook about seven minutes, stirring frequently until most of the apple juices are reduced and the fruit is coated with a syrup. Remove pan from heat. Set aside. Place four slices of the bread on a griddle. Top each with one slice of Wisconsin Havarti, 1/4 of the spiced apples, another slice of Havarti and top with remaining slices of bread. Butter sandwich tops. Turn over and butter again. Place griddle over medium heat. Brown on each side three to five minutes, until golden and Havarti begins to melt. Cool five minutes before serving. Makes four sandwiches.

Recipe provided by Wisconsin Milk Marketing Board

* * *

Tucson-Style Wisconsin Grilled Cheese Sandwich

18 spears (1 pound) grilled asparagus

1/2 cup prepared balsamic-garlic-olive oil vinaigrette

12 slices crusty sourdough bread

12 slices (6 ounces) Wisconsin Fontina Cheese

12 slices (8 ounces) Wisconsin Fresh Mozzarella Cheese (from 4 ounce ovals)

1 cup (1 ounce) fresh basil leaves

1 cup (6 ounces) roasted red pepper pieces

12 slices (6 ounces) Wisconsin Provolone Cheese

Extra virgin olive oil, as needed

Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least two hours before using. Reserve. Lay six slices of bread on a clean, flat surface. Top each slice with (in order) two slices Wisconsin Fontina, three marinated drained asparagus spears, two slices Wisconsin Fresh Mozzarella, six fresh basil leaves, 2 1/2 tablespoons red pepper and two slices Wisconsin Provolone. Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large nonstick skillet over medium heat and grill sandwiches on both sides until golden brown. Transfer to baking sheet and keep warm in 350 oven eight to 10 minutes or until heated through. Makes six servings.

Recipe provided by Wisconsin Milk Marketing Board

* * *

Grilled Bacon Tomato Cheese Sandwich

2 slices of bread

2 slices of Velveeta cheese

Butter

2 slices of bacon

Slice of tomato

Butter both slices of bread. With the butter side of the bread face down place the cheese, tomato, and bacon on, top with the other slice of bread with the butter on the outside. On medium heat, brown both sides.

Recipe provided by Beverly Poland of Lower Chanceford Township

* * *

"Killer" Grilled Cheese Sandwiches

2 slices 15-grain bread

Sliced cold mac and cheese, about 1-inch thick

Lots of butter

4 Slices American cheese

Butter both sides of the bread, put American slices next to bread, mac and cheese in the middle and grill in a cast--ron pan until golden brown and melty. Serve with bread and butter pickles.

Recipe provided by Claudia Shorter of White Hall, Md.

Date: Tue 04/22/08 10:08PM
From: Annie
Email: annie@comcast.net

Message: Amish Chicken Casserole
8 oz. noodles, cooked
2 c. cooked chicken, cubed
2 c. chicken broth (can used canned)
1 c. milk
1 can mushrooms
2 tsp. salt
1/2 tsp. pepper
1/2 c. margarine
1/3 c. flour
1/3 c. grated Parmesan cheese
Instructions
Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese

Date: Fri 04/11/08 11:51AM
From: Robin
Email: robin@cedarrock.net

Message: Soup and Sandwich 30 Minute Meal
From Linda Larsen,
Your Guide to Busy Cooks.

Almost any soup recipe and sandwich recipe will fit into this format for a meal made in less than 30 minutes. Take a look at my Soup Recipe Box and Sandwich Recipe Box for more ideas. And be sure to write down your family's favorite combinations. Before you know it you'll have a recipe box full of quick and easy meals that are delicious and nutritious.

Five Ingredient Meals

The Menu

* Grilled Chicken and Apple Sandwiches
* Tomato Cabbage Bisque
* No Bake Peach Crisp

Timetable

* Assemble all ingredients
* Combine peach crisp filling ingredients in pot
* Shred cheese
* Chop cabbage and celery
* Peel and chop onion and garlic
* Start sauteeing cabbage, celery, onion and garlic in oil in large pot
* Core and chop apple
* Combine ingredients for sandwich filling
* Combine ingredients for peach crisp topping
* Heat peach crisp filling over low heat
* Add soup and liquid ingredients to cabbage mixture
* Assemble sandwiches
* Turn off heat under peach crisp filling and let sit on burner
* Turn off heat under soup and let sit on burner
* Grill sandwiches
* Serve sandwiches and soup
* Just assemble peach crisp using hot filling and crisp topping

Date: Fri 04/4/08 10:32AM
From: Len
Email: contact@yorkcountydining.com

Message: Try a Mocktail

Here's an alcohol-free cocktail expecially for pregnant ladies who are craving an unusual beverage.

Raging Hormone
6 to 7 Fresh mint leaves
1 ounce lemonade
2 ounces cherry juice
4 ounces ginger ale

In the bottom on a tall glass, muddle the mint leaves with the lemonade and cherry juice. Add ice, then pour in the ginger ale. Makes on serving. Recipe from Alyssa Gusenoff's Margarita Mama Mocktails for Moms-to-be.

Date: Wed 02/13/08 5:24PM
From: Robin
Email: robin_hdvideo@cedarrock.net

Message:
Crustless Broccoli and Cheddar Quiche

*
1/2 head of broccoli florets, cut into small half to inch pieces
*
12 ounces shredded cheddars (we use a mix of white Vermont and yellow New York)
*
7 eggs
*
1/2 tsp ground mustard
*
1/4 tsp black pepper
*
2 heaping tsp onion powder
*
1/4 cup heavy cream 1/2 cup 2% milk

*
Use a spray oil to coat a deep glass pie dish and spread 1/3 of your
cheese across the bottom evenly.

*
Roll your broccoli in a paper towel and microwave on high for one
minute. Let stand for two extra minutes.

*
This should render it tender. Scatter it across the layer of cheese.
Use the remaining cheese to cover the top of the broccoli.

*
Mix remaining ingredients in a blender on high for 20
seconds and then pour over the top of cheese and broccoli layers. Bake with aluminum foil over top for 45 minutes at 350.

*
Remove the foil and bake approximately 15 more minutes. May need extra time if the center jiggles when shook gently. Also can be finished in the microwave. Let cool slightly before serving.

*
Serves 8.

*
May be quite successfully rewarmed in microwave or covered in a slow oven. Lasts well for about 4 days when refrigerated.

*
Especially welcomed by those with gluten allergies and celiac disease.

Date: Fri 02/8/08 11:57AM
From: len
Email: cedarvalley@comcast.net

Message: Ingredients:
1 jar (5 oz.) sharp processed cheese
2 slices bacon
5 ounces sour cream
Dash Worcestershire sauce
1 tablespoon minced onion, (can substitute dry minced onion)

Directions:
Place cheese in stoneware and melt cheese in microwave or in a small saucepan on stove top set to medium-low. Sauté bacon until crisp and reserve drippings. Crumble bacon and sauté onion in reserved bacon drippings. Combine sour cream, bacon, onion, and Worcestershire sauce. Stir into melted cheese. Place stoneware in the heating base and serve with bread pieces, crackers, crisp vegetables.

Date: Fri 01/18/08 10:20AM
From: Biscuit Tortoni
Email: len@cedarrock.net

Message: Biscuit Tortoni

Heads Up:
# bursting with flavor--almond, rum, and chocolate, in a smooth, creamy base
# great finale for a dinner party or cookout
# can be made 1 week in advance--see F.Y.I. for specifics on storage
# serves 8-10

Menu Gameplan:

Here's How to Make It in 20 Minutes:

Before You Start:

Biscuit Tortoni

# 1 quart vanilla ice cream
# 1/2 cup blanched almonds, chopped
# 2 cups Amaretti cookies (about 5 ounces)
# 3 tablespoons dark rum
# 3/4 cup chocolate chips
# 1 cup well-chilled heavy (whipping) cream
# 3 tablespoons brandy

1. Remove the 1 quart ice cream from the freezer to soften slightly.
2. Preheat a toaster oven to 350 degrees F. Toast the 1/2 cup almonds about 7minutes, shaking the tray occasionally, until lightly colored and fragrant. Remove and let cool completely.
3. Crumble the 2 cups Amaretti cookies. The best way to do this is to wrap them in a tea towel and tap them lightly with a rolling pin. Break them into about 1/2-inch pieces, taking care not to crush them into crumbs. Transfer to a medium bowl and sprinkle with the 3 tablespoons dark rum. Toss to combine, add the toasted almonds and the 3/4 cup chocolate chips and toss again.
4. With an electric mixer, in a large bowl, beat the 1 cup heavy cream until slightly firm. Beat in the 3 tablespoons brandy; beat only until soft peaks form. The cream should not be beaten until stiff. Add the whipped cream to the Amaretti mixture, letting it sit on top of the ingredients in the bowl.
5. Without cleaning out the bowl used to whip the cream, spoon the 1 quart vanilla ice cream into the bowl; beat just until softened. (Use a flat whip, if available.) Remove the beater. Using a spatula, fold the Amaretti mixture into the ice cream. Place the bowl in the freezer until you are ready to serve it.
6. To serve, spoon the biscuit tortoni into individual old-fashioned ice cream dishes or custard cups.

Ingredients Shopping List:
Vanilla ice cream (1 quart)
Blanched chopped almonds (1/2 cup)
Amaretti cookies (2 cups, or about 5 ounces)
Heavy (whipping) cream (1 cup)
Chocolate chips (3/4 cup)
Dark rum (3 tablespoons)
Brandy (3 tablespoons)

Ingredients From Your Pantry:
None
F.Y.I:
Biscuit Tortoni is a classic Italian dessert that originated in Naples. It is a type of semifreddo, meaning that it is only partially frozen. The alcohol in the mixture keeps the ice cream and whipped cream from freezing rock hard. If you eliminate the alcohol, expect a much denser, far more solid consistency.

For a formal presentation, the Tortoni can be spooned into a 2-quart ice cream mold. Freeze as directed in the recipe. To unmold it, dip the mold briefly in warm water, then invert the mold onto a chilled serving plate.

If you are making Biscuit Tortoni in advance, press plastic wrap directly onto the top of the mixture before covering it with a lid or aluminum foil for freezing. This will keep a "skin," or sort of crust, from forming.

Tips:
Amaretti are crunchy Italian almond cookies. They are available in lovely red and white tins and sometimes in packages. If you cannot find them in the cookie aisle of the supermarket, look for them in the specialty foods section or near the deli counter.

Nutrition Information Per Serving:
Calories: 374
Total Fat: 26 grams
Saturated Fat: 12 grams
Protein: 5 grams
Cholesterol: 62 milligrams
Carbohydrates: 30 grams
Fiber: 2 grams
Sodium: 88 milligrams

Brought to you by allfood.com

Date: Sat 12/15/07 9:31AM
From: Peanut Butter Pie
Email: len@cedarrock.net

Message: Peanut Butter Pie
2 cups chocolate cookie crumbs
½ cup white sugar
½ cup butter, melted
12 ounces cream cheese, softened
1½ cups peanut butter
1½ cups white sugar
1½ teaspoons vanilla extract
1½ cups heavy whipping cream
¾ cup semi-sweet chocolate chips

Preheat oven to 375 degrees Farenheit. Make crust. In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan. Bake for 10 minutes. Remove from oven and cool. In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla. Beat on medium speed until smooth. In a separate bowl, beat whipping cream until stiff peaks form. Fold into peanut butter mix. Pour into pie crust. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Drizzle melted chocolate on top of pie. Refrigerate four hours or until set.

- Submitted by Donna Hudgins to Allrecipes.com

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