Baking with Betty

By Betty Heald | Jun 17, 2017

This week's column is dedicated to Mt. View High School Chamber Singers — they sing like angels!

Melt-In-Your-Mouth Cheese Tarts

Crust:

6 tablespoons butter

1 (3 ounce) package low-fat cream cheese, softened

1 cup flour

Filling:

1 cup grated Muenster cheese

1/4 cup mayonnaise

1/4 cup sour cream

paprika

chopped nuts (optional)

For the crust, beat the butter and cream cheese and then stir in the flour. Chill about 1 hour. Roll into 24 balls and press each ball into a small muffin tin. Preheat oven to 350 degrees. For the filling, mix the cheese mayo, and sour cream together. Spoon into the tarts and sprinkle with the paprika and chopped nuts. Bake for 30 minutes.

"Unstuffed" Cabbage Roll Casserole

2 pounds ground beef

1 cup chopped onion

1 (20 ounce) can tomato sauce

3-1/2 pounds cabbage, chopped

1 cup uncooked white rice

1 teaspoon salt

2 (14 ounce) cans beef broth

Preheat oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13x9 inch baking dish. Pour the broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes. (Great flavor of a cabbage roll, but without the rolling or stuffing).

Fresh Shrimp Chowder

2 pounds large fresh shrimp, shells on

1/4 cup butter

1 bunch green onions, thinly sliced

1 large onion, finely chopped

1 large potato, diced

1 tablespoon hot paprika

2 (15 ounce) cans whole kernel corn, drained

1 (8 ounce) package cream cheese

Salt and pepper to taste

Peel and devein the shrimp. Combine the shells, tails, and 3 to 4 cups of water in a saucepan and simmer for 15 to 20 minutes. Drain and reserve the stock. Boiling shrimp shells gives the soup an extra depth of flavor. In a large pot melt the butter over medium high heat and saute the green onions, onions, potato, and paprika for 10 minutes. Add the shrimp stock and mix well. Cover and simmer until the potatoes are tender. Add the corn and mix well. When hot, add the cream cheese and cook until melted. Add the shrimp and cook 3 to 4 minutes longer until cooked thoroughly. Season with salt and pepper. Serve with a crusty bread.

Shortcut Cinnamon Rolls

Chopped nuts (optional)

2 loaves frozen bread dough, thawed

1 (3 ounce) package cook-and-serve vanilla pudding mix

1/2 cup butter, melted

1 cup firmly packed brown sugar

1 teaspoon cinnamon

2 tablespoon milk

Grease a 9x13 inch pan. Spread the nuts over the bottom of the pan, if desired. Cut or break the bread into 24 pieces and arrange in the pan. Mix together the pudding mix, butter, brown sugar, cinnamon, and milk. Dribble this mixture over the bread pieces. Refrigerate 6 to 8 hours overnight. Bake at 375 degrees for 30 minutes.

Our thought for the week: "Cooking rule: If at first you don't succeed, order pizza." Anonymous

 

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