Today, AlivebyNature shares some amazingly tasty dishes with us…
4 pounds yellow squash 3/4 cup sugar
1/2 cup condensed milk
1 teaspoon lemon extract
Peel squash and slice. Boil until tender. Drain and mash well. Add sugar, yolks of 3 eggs, lemon extract and condensed milk. Save whites for meringue. Pour into unbaked pie shell and bake at 375° until crust is well browned, about 30 minutes. Top with favorite meringue recipe and broil until brown.
1 can (103/4-ounces) condensed cream of mushroom or Cheddar cheese soup 1/2 cup dairy sour cream
2 cups buttermilk pancake mix 11/2 cups water 1V2 cups fresh or frozen partially-cooked asparagus, cut into finch pieces, or 1 can (15-ounces) asparagus cuts, drained 1 can (61/2 to 73/4 ounces) tuna, salmon, shrimp or crab, drained 1/2 cup chopped onion 1/2 teaspoon salt Vs teaspoon pepper 1 tablespoon Parmesan cheese
Preheat griddle. (Electric griddle set at 400°.) Grease lightly with oil. In medium bowl, stir together soup and sour cream. Combine pancake mix, 1/2 cup soup mixture and water; stir until blended. Using cup batter for each pancake, bake on hot griddle. Turn when edges look cooked. Place between paper towels. Preheat oven to 350°. To remaining soup mixture, stir in asparagus, seafood, onion, salt and pepper. Spoon one heaping tablespoon mixture onto center of each pancake; fold in half.
Place in two rows of 6 to 7 pancakes each in ungreased 13x 9-inch pan. Spoon remaining asparagus mixture down center of each row. Sprinkle with cheese. Bake uncovered 20 to 30 minutes until sauce is hot. (Refrigerate any leftovers.) Makes 6 servings.
Easy Spinach Souffle Crepes
1 box (12 ounces) frozen spinach souffle
Partially defrost spinach souffle and cut into 6 finger-shaped slices. Wrap each slice in a crepe and place on baking dish. Cover and bake 15 to 20 minutes at 325°, or place in micro wave oven for approximately 2 minutes. May be topped with Parmesan cheese if desired.
Cheddar Shrimp Crepes
6 prepared basic or Parmesan Crepes
1 tablespoon butter or margarine 1/2 cup green onions, including tops (about 6), sliced
1 cup sliced mushrooms 1/4 cup butter or margarine 1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups milk
1 cup grated Cheddar cheese
2 packages (6 ounces each) frozen small salad size shrimp, defrosted
In a skillet melt butter on a medium heat. Saute onions and mushrooms. Add butter, flour, salt, pepper. Gradually stir in milk. Cook and stir until thickened.
Add grated cheese to skillet. Cook and stir on low heat until thickened. Mix 1 cup sauce with shrimp. Fill each crepe with ‘/s cup mixture, fold 2 sides over filling. Place crepes in a buttered baking pan. Bake at 325° about 25 minutes. Serve with remaining sauce. Makes 6 crepes.
2/3 cup milk
1 tablespoon shortening, melted
2 eggs, well beaten
V3 cup all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 pint strawberries, hulled and sliced
1 package (4-serving size)
pistachio instant pudding and pie filling
1/2 cup milk
1 cup (1/2 pint) sour cream
1 tablespoon sugar
Beat 27 43 cup milk and the shortening into eggs until frothy. Add flour and salt and beat just until blended. Using a scant 1/2 cup of the batter for each, bake crepes one at a time in a hot buttered 8-inch crepe pan or skillet until brown.
Turn and cook a few seconds longer. Remove from pan and stack. Add 1 tablespoon sugar to strawberries; let stand about 10 minutes. Beat pudding mix, milk, sour cream, and 1 tablespoon sugar in a bowl with hand beater or at lowest speed of electric mixer about 1 minute.
Spoon about Y4 cup pudding mixture into center of each crepe; top with about 2 tablespoons of the strawberries. Roll up crepes and arrange on serving dish; chill. Sprinkle with confectioners’ sugar, and serve with remaining strawberries. Makes 8 servings.