Hi there! New here!

January 12, 2003

Hi I'm new to this group and was really excited about swapping

recipies with everyone, but I was just wondering where we exchange

recipies. So far all the emails I have received have been about

some vulgar website that someone sent out. I hope this is going to

get better because I am really excited about sharing, but just don't

know where or how to get started. If someone could help me along, I

would be greatful!!!

Thanks everyone for understanding,

Stephanie

January 13, 2003

, " Stephanie Taulbee

<stephanietaulbee> " <stephanietaulbee> wrote:

I hope this is going to

> get better because I am really excited about sharing, but just

don't

> know where or how to get started. If someone could help me along,

I

> would be greatful!!!

>

Welcome Stephanie. Here's some Cheese Quesadillas I made tonight for

dinner.

Cheese, shredded

sour cream

taco seasoning

tortillas

mix taco season packet into sour cream.

melt butter into skillet and throw in the tortilla. Flip once and

sprinkle cheese over the surface. spoon a bit of the sourcream mix

in middle, fold in half and flip a few times to melt the cheese.

There is a whole lot of dairy in this one, so counteract it with

other stuff!

-dawn

January 14, 2003

Thanks and I really appreciate the recipie. Here's three my family ate up. You know it's good when your seven and three year olds, who don't eat anything, asks for seconds. Enjoy!!!

This is probably the quickest one I've tried so far.

Broccoli & Mushroom Frittata

3 tbsp. Butter

1 cup sliced fresh mushrooms

½ cup chopped peeled onion

6 eggs

½ red bell pepper

1 cup frozen broccoli florets, thawed

4 oz. Shredded cheddar cheese

Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat until tender (3 to 4 minutes).Beat eggs in large bowl until frothy. Pour into skillet. Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.Arrange red pepper strips and broccoli on top. Cover; continue cooking until eggs are set (4 to 5 minutes).Sprinkle with cheese; cut into wedges.

I served this one to guests who aren't vegetarians and they ate it up. I served it with broccoli, cauliflower and carrot medley, biscuits, and a huge garden salad. Yummy!

Penne 'n' Cheese

1 (16 oz.) penne pasta

2 tbsp. Butter

2 tbsp. Flour

2 cups 2% milk

½ tsp. Paprika

½ tsp. Salt

¼ tsp. Ground black pepper

¼ tsp. Nutmeg

½ cup grated Monterey jack cheese

½ cup grated Swiss cheese

½ cup grated cheddar cheese

Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with nonstick spray or butter. Cook pasta per package instructions. In a large saucepan, melt the butter and whisk in the flour. Cook 2 minutes or until flour and butter are mixed well and just turning golden. Whisk in the milk and add the paprika, salt, pepper and nutmeg. Cook until thickened, whisking, about 3 minutes. In large bowl, mix cooked pasta with sauce and cheeses. Put in baking dish and bake 25 minutes or until bubbling and lightly browned. If desired, sprinkle Parmesan on top and put under a heated broiler for 3 to 4 minutes for a brown and crispy top. Serve hot.

This one is just too good to be veggie. I added a sliced bell pepper to the top of it and it was perfect. Sorry about the format.

Broccoli, Mushroom & Cheddar Pizza

2

cups chopped broccoli

1/2

teaspoon salt

1

(12-in.) prebaked pizza crust

1

cup pizza sauce

1

cup sliced mushrooms

2

cups shredded cheddar cheese

Directions

Preheat oven to 450°F.Fill a medium saucepan with water. Bring to a boil. Add broccoli and salt and cook for 2 minutes, or until tender-crisp. Drain. Immerse in a bowl of ice water to stop the cooking process. Drain.Spread pizza crust with pizza sauce. Top with broccoli and mushrooms. Sprinkle with cheese. Bake for 10 to 12 minutes, or until cheese is melted and pizza is thoroughly heated.

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