Open Faced Rump Roast Sandwiches(Rr)
thinly sliced leftover rump roast monterey jack cheese -- sliced hamburger relish toasted rye bread coleslaw vinaigrette THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. For each sandwich: Toast a slice of rye bread; spread thinly with butter or margarine, or your favorite lowfat spread. Top with thinly sliced leftover rump roast, a slice of Monteray Jack cheese and a dab or hamburger relish. Top with a tablespoon of vinaigrette. By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.
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Open-Faced Egg and Cheese Sandwiches
1 tb Butter or margarine 2 tb Onion, finely chopped 2 tb Green pepper, finely chopped 6 Eggs; beaten 1/3 c Milk 1/4 ts Salt 1/8 ts Pepper 6 English muffin halves 1 tb Butter or margarine 6 sl American cheese (1 oz. each) -- (pasteurized process) Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of cheese. Broil until cheese is melted and lightly browned, about 5 minutes. NOTE: For this recipe, use only clean eggs with no cracks in shells. [Karen adds: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] Calories per sandwich: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Open-Faced Submarine Sandwiches
6 English muffin halves -- toasted 1 tb Butter or margarine 6 sl Salami (1 ounce each) -- cut into quarters 1 c Lettuce, chopped 1/2 sm Onion; thinly sliced -- and separated into rings 1 md Tomato; thinly sliced 1/2 ts Basil leaves 6 sl Pasteurized process cheese -- (American) 1 ounce each Spread toasted muffin halves with butter or margarine. Layer salami quarters, lettuce, onion, and tomato slices on toasted muffin halves. Sprinkle with basil. Top each sandwich with cheese slice. Broil until cheese is melted and is lightly browned, about 5 minutes. Calories per sandwich: About 285 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Orangesicle Pie
1 cn 14oz SWEETENED CONDENSED MILK (NOT evaporated milk) 4 Egg yolks 1/2 c Orange juice 1 tb Grated orange rind 1 6 oz packaged graham cracker Crust (store bought) 1 pk 3 oz cream cheese, softened 1/3 c Confectioners sugar 1/4 c Sour cream 1/4 ts Vanilla extract Preheat oven to 325 In large bowl, combine sweetened condensed milk, egg yolks, orange juice and rind; mix well. Pour into crust (Mixture will be thin) Bake 35 minutes or until knife inserted near center comes out clean. Meanwhile, in small mixer bowl, combine remaining ingredients; beat until smooth and well blended. When pie tests ""done"", remove briefly and spread topping mixture on pie, then bake 10 more minutes. Cool. Chill thoroughly, garnish as desired. Refrigerate leftovers. Great summer pie.
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Orange Ginger Dip #1
1 1/2 ts Ginger, Dried 1/2 c Cream Cheese, Softened 1/2 c Sour Cream 1/4 c Orange Juice 1/2 ts Orange Zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1-1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes
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Oprah's Mock Caesar Salad (Lacto)
2 Garlic cloves; minced 1/4 c Lemon juice 1/4 c Low-sodium soy sauce Fresh cracked black pepper 3 c Romaine lettuce; torn 3 c Endive; torn 1 lg Tomato; chunked 1 tb Parmesan cheese Mix garlic, lemon juice, soy sauce and pepper for the dressing. Toss with lettuces and tomatoes. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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Opulent Oysters
1 Can oysters -- (15 1/2 oz.) 1 Can French fried onions 1/4 C. light cream 2 Tbsp. grated Parmesan cheese 2 Tbsp. margarine or butter Drain oysters. Sprinkle 3/4 cup of fried onions in bottom of a greased 8-inch baking dish. Arrange oysters over the onions. Pour cream over oysters. Sprinkle remaining onions and cheese over top and dot with butter. Bake at 450 degrees
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Open-Faced Egg & Cheese Sandwiches
1 tb Butter or margarine 2 tb Onion, finely chopped 2 tb Green pepper, finely chopped 6 Eggs; beaten 1/3 c Milk 1/4 ts Salt 1/8 ts Pepper 6 English muffin halves 1 tb Butter or margarine 6 sl American cheese (1 oz. each) -- (pasteurized process) Melt 1 tablespoon fat in a large frypan. Add onion and green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over onion and green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of cheese. Broil until cheese is melted and lightly browned, about 5 minutes. NOTE: For this recipe, use only clean eggs with no cracks in shells. [Karen adds: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] Calories per sandwich: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Orange Fruit Salad
2 c Boiling water-divided 1 pk (3 oz)lemon jello 2 c Ice cubes, divided 1 pk (3 0z)orange jello 1 cn (20 0z)crush pineapple * 2 c Min. marshmallows 3 Lrg bananas sliced 1/2 c Fine shredded cheddar cheese ---------------------------COOKED SALAD DRESSING--------------------------- 1 c Reserved pineapple juice 1/2 c Sugar Egg,beaten 1 tb Oleo 1 c Whipping cream 2 tb Cornstarch ---------------------------MONA IN MI 2:56 PM ET--------------------------- *liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13""x9""x2"" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constsntly until thick. Cover & refrigerate overnight. Next day, arrange bananas with whipped cream over jello. Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese. Enjoy! 5/4
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Open-Faced Crab Sandwich
16 oz Cream cheese; 2 pks 1/2 c Ginger ale 2 ts Onion; grated 2 ts Worcestershire sauce 13 oz Crab; 2 cns 6 ea English muffins 24 oz Cheddar; md. sliced, * 12 ea Tomato slices * Slice the cheese into 12 2-oz slices. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.
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Orange & Cream-Cheese Spread
1 pk Cream Cheese (8 oz) 1/3 c Orange juice 3 tb Powdered cugar 3 ts Grated orange peel In small bowl of electric mixer or food processor fitted with a metal blade, process all ingredients until smooth and light. Spoon into a small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes about 1 cup. VARIATIONS: Ginger-Orange Spread: Add 1 tablespoon minced crystallized ginger. Prune-Cheese Spread: Add 1/2 cup finely chopped prunes.
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Onion-Tomato Cheese Pie
4 c Thinly sliced spring sweet -onions (1 lb) 2 tb Margarine 1 Pie shell, baked (10"") 2 tb Flour 2 1/2 c Shredded low-fat Swiss -cheese 2 Firm tomatoes, sliced 1 cn Evaporated milk (5 oz) 2 Eggs 1 t Italian seasoning Combine <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgre"
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Ontario Mild Cheddar Soup
3 tbsp butter 2 carrots -- grated 1/2 c celery -- diced 1 lg onion -- minced 1 sm parsnip -- peeled &amp; grated 2 c Ontario mild cheddar cheese* -- grated 2 tbsp butter 4 tbsp flour 4 c consomme 2 c milk salt and pepper Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and add to vegetables and consomme. Stir together until creamy and continue cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3 cups). Stir until melted. Then, gradually add cold milk. Continue to cook for another 10 minutes. Do not boil after cheese is added. Season to taste with salt and papper, add a big handful of chopped parsley and serve.
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Oreo Cookie Crusted No_bake White Chocolate C
1 8"" Oreo Cookie Pie Crust 10 1/2 oz White chocolate 12 oz Cream cheese 2 1/2 oz Butter 2 1/2 oz Sugar 1 t Vanilla extract In a mixer, cream together butter and sugar for approximately 2 minutes. Add cream cheese and vanilla and continue creaming for approximately 10 minutes. While creaming, set up a double boiler and slowly temper choco- late to melt. When completely melted, add into cream cheese mixture and mix until incorporated. Pour the mixture into the pie shell and smooth out top. Place in the refrigerator for at least 2 hours or until set. Cut into eighths and serve with your favorite fruit sauce.
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Orange Jello Salad
1 pk Orange Jello, large 1 pk Small curd cott cheese,large 1 pk Cool whip, large In a serving dish (casserole), mix a large box of dry Jello mix with a Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved. Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices. This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad.
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Open-Faced Strawberry Sandwiches
1 oz To 8 oz package cream -cheese, softened 1/2 ts Grated lemon rind 1/2 c Chopped nuts 1 c Strawberries, well drained -and chopped into small -pieces Brown bread or whole wheat -crackers 1. Combine the cream cheese and lemon rind. Blend in the nuts and berries. 2. Spread the mixture on top of small pieces of bread, cut into rounds or squares, or on crackers. This can also be enjoyed between two pieces of bread with lettuce. Makes 1 3/4 cups.
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Open-Faced Tuna Sandwiches
1 can Tuna in oil; drained -- flaked 1 cup Unpeeled apple -- chopped 3 tablespoons Onion -- finely chopped 1/4 cup Walnuts -- finely chopped 1/4 cup Mayonnaise 2 teaspoons Lemon juice 1/4 teaspoon Salt 1/8 teaspoon Pepper 4 Bread slices -- toasted 4 slices Monterey jack cheese Recipe by: Sue Klapper In a bowl, combine tuna, apple, onion, walnuts, salad dressing, lemon juice, salt and pepper. Spread on bread; top with a cheese slice. Broil 4 inches from the heat for 5 minutes or until the cheese is melted. Taste of Home Magazine.
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Orange Yogurt Cheese Spread
2/3 c Yogurt cheese *** 2 tb Equal sugar substitute 2 ts Orange juice Spread this on bagels, toast, pancakes, or digestives. Thin it with a bit more orange juice and use as a fresh fruit dip. grated rind of 1 orange In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes 2/3 cup. PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate. *** Yogurt Cheese: Place plain, no fat yogurt in strainer or paper coffee filter over bowl. Let sit for 12 hours or overnight. Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared by: Sharon Stevens.
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Orange-Chocolate Chippers
1 c Shortening 6 oz Cream Cheese; Softened,(2PK) 1/2 c Sugar; Granulated 1/2 c Brown Sugar; Packed 2 Eggs; Large 2 ts Orange Peel; Grated 1 ts Vanilla 2 c Flour; Unbleached 2 ts Baking Powder 1 ts Salt 6 oz Chocolate Chips; Semisweet 1/2 c Nuts; Finely Chopped(Option) Servings: 12 Cream together shortening, cheese, and sugars. Add eggs, peel, and vanilla; beat well. Stir together flour, baking powder, and salt; add to creamed mixture. Mix well. Stir in chocolate chips. Drop from teaspoon 2 inches apart on an ungreased cookie sheet. If desired sprinkle lightly with nuts or granulated sugar. Bake at 350 degrees F about 10 minutes. Makes 6 dozen cookies.
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Open Faced Healthy Tuna Melt
1 can Flaked white tuna -- drain 1 Red onion -- finely chopped 1/4 c Black olives -- chopped 1/2 Tomato -- diced 2 tbsp Parsley 1/2 c Olive oil 2 tbsp Red wine vinegar Pitas -- halved 1/2 c Feta cheese -- crumbled In medium bowl combine tuna, onion, olives, tomato and parsley. Add olive oil and vinegar and toss to coat. Mound onto pita and top with feta cheese. Place under broiler and cook until cheese is melted. Serve hot. Shared by Sherilyn Schamber
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