DAIRY MONTH RECIPES - WEEK II - 6/14/2011
 
RASPBERRY STUFFED FRENCH TOAST
 
INGREDIENTS: 1(10 oz.) pkg. unsweetened frozen raspberries, 2 (8 oz.) pkgs. cream cheese-softened, 1 Tbs. sugar, 1 tsp. allspice or nutmeg, 4 loaves day-old French bread, 6 eggs, 2 c. milk
DIRECTIONS: Thaw and drain the frozen raspberries. Mix with the cream cheese, sugar and spice. Cut the ends off French bread. Then cut bread lengthwise, part way through (as if making a hero sandwich.) Pull out narrow trough of bread in center. Fill the trough with raspberry cream cheese mixture and close the top over the bottom. Chill overnight or for several days. Can freeze for up to 1 month (wrap tightly). Mix and beat together the eggs & milk. The amount needed may vary depending on how dry the bread is. Brush butter-flavored oil onto a shallow cookie sheet. Cut stuffed bread in 1" slices and dip into egg-milk mixture. Bake in preheated oven at 350° for 30-35 minutes turning once after 20 minutes. Serve with warm syrup. Serves 8-9CHICKEN AND CHEDDAR CASSEROLE
 
 
CHICKEN AND CHEDDAR CASSEROLE
 
INGREDIENTS: 8 oz. macaroni, about 1-3/4 c., 1 can cream of chicken soup, 1 c. milk, 2-3 c. diced cooked chicken, 1 jar diced pimientos-drained, 2 c. frozen peas or peas and carrots-cooked just until tender, ½ tsp. salt, 1/8 tsp. pepper, 8 oz. shredded sharp Cheddar cheese, 1 c. French-fried onion rings
DIRECTIONS: Lightly grease 2-3 qt. casserole. Heat oven to 350°. Cook macaroni as directed on package; drain and rinse with hot water. In large bowl, mix soup with milk; stir in diced chicken, pimientos, peas, salt & pepper and cheese. Stir in cooked and drained macaroni until well blended. Spoon macaroni mixture in prepared baking dish. Sprinkle onion rings over the top. Bake for 30 minutes, or until hot and bubbly. Serves 4-6
 
 
OLIVE GARDEN’S SAN REMO SEAFOOD DIP
 
INGREDIENTS: 1 can (6 oz.) tiny shrimp-drain-reserve liquid, 1 can (6 oz.) crab meat-drain-reserve liquid, 2 oz. cream cheese-cubed, 2 Tbs. extra virgin olive oil, 2 Tbs. flour, ¼ tsp. salt, 1/8 tsp. crushed garlic, 1 tsp. prepared horseradish, 1/3 c. Asiago cheese, 2 Tbs. grated Parmesan cheese, ¾ c. half-and-half cream, 1-1/2 c. Barilla marinara sauce-remove excess liquid, ¼ c. Parmesan cheese-for topping, Purchased Breadsticks*
DIRECTIONS: DIRECTIONS: On medium low heat, heat olive oil and flour in 2 qt. saucepan. Add liquids from canned seafood. Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth. Add Asiago and 2 Tbs. parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer until heated through. Add half-and-half a little at a time to seafood sauce. It will resemble a pudding. Simmer 12-15 minutes. Stir frequently, to prevent scorching. In shallow baking dish, sprayed with cooking spray, line the bottom of the dish with the marinara. Place seafood mixture on top of the marinara. Sprinkle with ¼ c. Parmesan cheese. Bake @ 325° for 10-15 minutes. Do not brown. Let cool for a few minutes before serving. *Breadsticks: Follow the instructions on the package for baking time and temperature. Before you put them in the oven, brush with olive oil and sprinkle with parmesan cheese. Wrap in foil. Whey they’re done cut them on a diagonal into dipping-size pieces.
 
 
BUSTER BAR CAKE
 
INGREDIENTS: 1 lb. chocolate sandwich cookies-crushed,½ c. butter, ½ gallon vanilla ice cream-softened, 10 oz. jar fudge topping, 12 oz. chopped peanuts, (1) 8 oz. Cool Whip
DIRECTIONS: DIRECTIONS: Melt butter and mix with cookies. Press half of mixture into bottom of 9x13" dish. Spread ice cream on top of cookie mixture. Spread fudge topping over the ice cream, sprinkle with peanuts, then spread Cool Whip over peanuts. Top with remaining cookie mixture. Freeze overnight. Serves 15.
 
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