Mel's Favorite Fare Archive melb@imetweb.net  Home Subscribe Photos

3/11/10
These are recipes that are meant to get us through the rest of the 
winter. We’ll be cooking out on the grill soon.
Chicken pot pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 C Italian dressing
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
2 TBS. flour
1/2 C fat-free reduced-sodium chicken broth
3 C frozen mixed vegetables (peas, carrots, corn, green beans), 
thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Heat oven to 375 degrees. Cook chicken in dressing in large skillet 
on medium heat 2 min. Add cream cheese; cook and stir 3 to 5 min. or 
until melted. Stir in flour until well blended. Add broth and 
vegetables; stir. Simmer 5 min. Pour into 10-inch deep-dish pie 
plate; cover with pie crust. Seal and flute edge. Cut slits in crust 
to permit steam to escape. Bake 30 min. or until golden brown.
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Baked salmon
4 salmon fillets (1 lb.)
2 C  chopped fresh spinach leaves
1 C sliced fresh mushrooms
1 tomato, chopped
1/3 C Sun-dried tomato dressing
Heat oven to 375 degrees. Place fish fillets, skin-sides down, in 
13x9-inch baking dish sprayed with cooking spray. Combine remaining 
ingredients; spoon over fish. Bake 20 to 25 min. or until fish flakes 
easily with fork. Can be served with hot cooked rice.
Very special peanut butter cookies
1 C creamy peanut butter
1/2 C sugar
1 egg
4 squares semi-sweet chocolate
1/2 C finely chopped cocktail peanuts
Heat oven to 325 degrees. Mix peanut butter, sugar and egg until well 
blended. Refrigerate 30 min. Roll into 18 balls. Place, 3 inches 
apart, on baking sheet. Flatten each ball in criss-cross pattern with 
fork. Bake 18 to 20 min. or until lightly browned. Cool 5 min. Remove 
from baking sheet to wire rack; cool completely.
Melt chocolate as directed on package. Dip ends of cookies in 
chocolate; gently shake off excess. Coat with chopped nuts; place on 
parchment or waxed paper-covered baking sheet. Refrigerate until 
chocolate is firm.
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  To find recipes from the last three years, just go to 
marysvillejt.com and click on Favorite Fare, then on archives.
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  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

3/4/10
The first two recipes are from Jody Streng, a friend and excellent 
cook. She has included some comments with each.
British flapjacks
1/2 C (1 stick) butter, cut into 8 pieces
1/2 C (packed) light brown sugar
1/4 C *golden syrup (or Maple syrup)
2 1/3 C quick-cooking oatmeal (do not use instant or old-fashioned)
  pinch of salt
Preheat oven to 350 degrees. Butter 8x8x2-inch metal baking pan. 
Combine first 3 ingredients in heavy medium saucepan. Stir constantly 
over medium heat until butter melts and sugar is dissolved. Remove 
from heat. Add oats and salt. Stir until coated. Spread mixture 
evenly into prepared pan.
Bake approx. 25 minutes until top is golden brown. Will be browner 
around edges. Cool in pan, on rack, for five minutes. Cut into 4 
squares; cut each into 4 triangles. Mixture will be soft. Cool 
completely in pan.
*Jody: golden syrup is a syrup popular in Great Britain and is 
available in some specialty food stores. I used real Maple syrup.
___
More than 20 years ago I clipped this recipe from an area newspaper. 
It had been submitted by Karin Berry, Westerville, for Mrs. Murphy. I 
have made the cake numerous times and it is delicious.
7-Up pound cake
2 sticks (1 C) margarine
1/2 C vegetable shortening
2 C granulated sugar
5 eggs
3 C all-purpose flour, sifted
1 C 7-Up
1 tsp. lemon or vanilla flavoring
1 tsp. butter flavoring
Preheat oven to 325 degrees. All ingredients should be at room 
temperature. Cream margarine and shortening with sugar. Add eggs, one 
at a time, beating well after each addition. Add flour alternately 
with 7-Up and flavorings. Bake in a 10-inch greased tube pan in a 325 
degree oven for about 1 hour and 10 minutes or until cake tests done.
___
Applesauce cake
3/4 C (1 1/2 sticks) butter, softened, divided
1 pkg. (2-layer size) spice cake mix
3 eggs
1 1/3 C applesauce
2/3 C finely chopped crystallized ginger, divided
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 tsp. ground ginger
2 C powdered sugar
  Heat oven to 350 degrees. Beat 1/2 cup butter, cake mix, eggs and 
applesauce with mixer 2 min. or until well blended. Stir in 1/2 cup 
chopped ginger. Pour into 13x9-inch baking dish sprayed with cooking 
spray.
Bake 45 to 50 min. or until toothpick inserted in center comes out 
clean. Cool completely. Beat cream cheese and remaining butter in 
large bowl with mixer until well blended. Add vanilla and ground 
ginger; mix well. Gradually beat in powdered sugar. Spread onto cake. 
Garnish with remaining chopped ginger. Keep refrigerated.
Variation — Cake can be baked in 12-cup fluted tube pan or 10-inch 
tube pan instead of the 13x9-inch baking dish, reducing the baking 
time to 35 to 45 min. or until toothpick inserted near center comes 
out clean. Cool cake in pan 10 min. Invert onto wire rack; remove 
pan. Cool cake completely. Frost as directed.
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If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

2/25/10
It’s still winter, so here are more comfort food recipes.
Bacon and tomato mac ‘n cheese
12 oz. penne pasta
8 slices bacon
2 TBS. butter
1/4 C flour
2 tsp. mustard powder
3 C milk
3 C shredded four – cheese blend
1/2 C halved, grape style tomatoes
1/3 C panko bread crumbs
Preheat oven to 400 degrees. Coat 2 1/2 qt. baking dish with cooking 
spray. Cook pasta according to package directions. Drain; return to 
pot. Meanwhile, in large skillet, cook bacon over medium heat until 
crisp, 6 to 8 minutes; drain on paper towels. In drippings in 
skillet, melt butter over medium heat. Whisk in flour and mustard 
until smooth, 1 to 2 minutes. Whisk in milk; cook, whisking 
constantly until thickened and bubbly, 3 to 5 minutes. Whisk in 
cheese until melted and smooth.
Stir cheese sauce into pasta until coated. Crumble six slices bacon; 
stir into pasta mixture with tomatoes. Transfer to baking dish. Break 
remaining two slices bacon into 1-inch pieces; sprinkle over pasta 
mixture. Sprinkle evenly with bread crumbs. Bake until golden and 
bubbly, 5 to 10 minutes.
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Chicken and broccoli alfredo
1/2 pkg. (8 oz.) linguine or spaghetti
1 C fresh or frozen broccoli flowerets
2 TBS. butter
1 lb. boneless chicken breasts, cubed
1 can cream of mushroom soup
1/2 C milk
1/2 C grated parmesan cheese
1/4 tsp. butter
Cook pasta according to package directions. Add broccoli for last 4 
minutes of cooking time. Drain. Heat butter in skillet. Add chicken 
and cook until browned, stirring often. Add soup, milk, cheese, 
pepper and linguine mixture and heat through. Serve with additional 
parmesan cheese. Serves 4.
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Meatloaf with vegetables
1/4 C celery, diced
1/8 C green pepper, diced
1/8 C red pepper, diced
2 TBS. red onion, diced
3 TBS. carrots, sliced about 1/8 inch thick
1/4 C green onions, minced
2 tsp. garlic, minced
1/4 tsp. dried thyme
2 eggs
1/3 C ketchup
1 tsp. Tabasco sauce
2 lbs. ground beef
1 3/4 C panko bread crumbs
1 TBS. vegetable oil
Combine all vegetables and thyme in a mixing bowl and set aside. In a 
separate bowl, combine eggs, ketchup and Tabasco and stir together. 
Set aside. Place half of ground beef into a large mixing bowl, add 
half of vegetable mixture and half of panko bread crumbs and mix. Add 
remaining beef, vegetable mixture and egg mixture and fold until 
fully combined.
Lightly oil 9x5-inch loaf pan. Add meatloaf mixture and pack tightly 
to fill pan. Cook at 350 degrees for 35 to 45 minutes. Serves 8.
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Remember, if you are looking for a recipe from the last three years 
of this column, it can be found in the archives of Favorite Fare. 
Just go to marysvillejt.com and click on Favorite Fare. At the top, 
click on archives and then the year you want to see.
If you would like to share a recipe with me just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

2/18/10
OK, the weather is terrible and we need soup. Here are three choices 
that should warm all of you up.
Baked potato soup
4 baking potatoes
2/3 C flour
6 C milk
1 C shredded, extra sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. ground black pepper
1 C sour cream
3/4 C chopped green onions, divided
6 bacon or turkey bacon slices, cooked and crumbled
cracked black pepper - optional
Preheat oven to 400 degrees. Pierce potato with a fork; bake at 400 
for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. 
Lightly spoon flour into dry measuring cups; level with a knife. 
Place flour in large Dutch oven; gradually add milk, stirring with a 
whisk until blended. Cook over medium heat until thick and bubbly, 
about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 
teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes 
or until thoroughly heated. Do not boil. Ladle 1/2 cup soup into each 
of eight bowls. Sprinkle each serving with 1/2 teaspoon cheese, 1 1/2 
teaspoon onions, and about 1 tablespoon bacon or turkey bacon. 
Garnish with cracked pepper if desired.
___
Creamy corn soup with ham
2 cans creamed corn (14 1/2 oz. each)
2 C chicken broth
2 TBS. dry sherry, rice wine or white wine
1 TBS. salt
1/4 C chopped ham, cooked crab meat, salmon or shrimp
1 TBS. Asian sesame oil
3 TBS. finely chopped green onion
In medium saucepan, bring creamed corn and chicken stock to gentle 
boil. Stir in sherry and salt; add ham. Cook 1 minute, stirring once 
or twice, until soup is steaming hot and everything is combined. 
Remove from heat; stir in sesame oil and green onion. If you would 
like a thicker soup, just mix 2 teaspoons cornstarch into 2 
tablespoons cold water and stir into bubbling soup to thicken before 
taking it off the heat. Serve warm or hot. Serves 4.
___
Tex-Mex chili
3 lbs. beef stew meat
1 TBS. canola oil
3 garlic cloves, minced
3 cans (16 oz. each) kidney beans, rinsed and drained
3 cans (15 oz. each) tomato sauce
1 can ( 14 1/2 oz.) diced tomatoes, undrained
1 C water
1 can (6 oz.) tomato paste
3/4 C salsa verde
1 envelope chili seasoning
2 tsp. dried minced onion
1 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. Cayenne pepper
shredded cheddar cheese and minced fresh cilantro
In a large skillet, brown beef in oil in batches. Add garlic to pan; 
cook and stir for 1 minute. Transfer to a six-qt. slow cooker. Stir 
in remaining ingredients. Cover and cook on low for 6 to 8 hours or 
until meat is tender. Garnish each serving with cheese and cilantro.
––––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

2/11/10
Here are two chicken recipes and a fantastic dessert to serve with either one.
Chicken carbonara
  1/4 C roasted peppers
  6 slices smoked bacon
  1 lb. boneless chicken tenders
  1/2 tsp. seasoned salt
  1/4 C pre sliced green onions, divided
  8 oz. fettucine pasta
  1 15 oz. jar Alfredo sauce
Bring water to a boil for pasta. Coarsely chop red peppers and cut bacon into bite size pieces. Cut chicken into 1-inch chunks and sprinkle with seasoned salt. Preheat large sauté pan on medium high 3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 5 minutes or until bacon begins to brown.
Cook pasta following package instructions. Add chicken to bacon; cook and stir 4 to 5 minutes or until chicken measures 165 degrees inside. Reduce heat on chicken to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions. Cover and cook 5 minutes or until heated. Drain pasta; stir into chicken and serve.
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Chicken and feta dinner
  4 boneless skinless chicken breasts
  3 TBS. olive oil, plus more for drizzling
  1 lemon
  6 oz. fresh green beans
  3 oz. broccolini
  1/2 C feta cheese, crumbled
  12 tiny (grape style) tomatoes
  1 avocado, sliced
  Jane’s Crazy Mixed Up Salt
Pound chicken breasts to about 1/4 inch thick then broil (on top rack) chicken with dash of olive oil and lemon slices on top for about 5 minutes. Turn chicken halfway through and squeeze lemon juice over chicken. Cook for about five more minutes. While chicken is cooking, bake green beans and broccolini (on cookie sheet) in 2 TBS. olive oil and Jane’s salt for about 15 mins. at 350 degrees. Remove from oven and toss them into a bowl with tablespoon of olive oil, crumbled feta and tomatoes, chopped. You want green beans and broccolini to be warm when you do this to melt cheese slightly. Slice avocado and add in. When chicken is done, cut into pieces and toss with vegetable mixture. Serve immediately. Serves four people.
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Raspberry meringue
  4 egg whites
  1/4 tsp. cream of tartar
  1 C granulated sugar
  1 pkg. (1 oz.) vanilla instant pudding
  1 1/2 C cold milk
  1 C thawed Cool Whip
  2 C fresh raspberries
  2 TBS. powdered sugar
Heat oven to 225 degrees F. Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 TBS. at a time, beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate 15 min. Place meringue on plate; fill center with pudding mixture. Top with berries and powdered sugar.

2/4/10
This week we have three easy recipes, all a little on the unusual side.
Pecan crusted tilapia
1/2 C pecan pieces
1/2 C bread crumbs
1/4 C flour
1/2 C milk
1 egg
1 1/2 lbs. tilapia fillets
1 tsp. seasoned salt
1/4 C canola oil
Chop pecans finely like coarse bread crumbs; combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in a third medium bowl. Preheat large sauté pan on medium 2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour coating both sides then dip into egg mixture allowing excess to drip off. Finally, dip into pecan mixture.
Place oil in pan; swirl to coat. Add fish and cook 2 to 3 minutes on each side or until golden. Serve.
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Dijon thyme pork
1 TBS. fresh thyme — finely chopped
1 pork tenderloin, about 1 lb.
2 TBS. Dijon mustard
1 1/2 TBS. minced garlic
1 TBS. herbed garlic butter
1/4 C dry white wine
1/4 C milk
2 TBS. flour
Remove stems from thyme and chop. Cut pork diagonally into about 8 1-inch thick slices. Then combine in medium bowl, thyme, mustard and garlic. Add pork slices; press and turn slices to coat. Preheat large sauté pan on medium 3 minutes. Place butter in pan then add pork; cook 5 to 6 minutes on each side or until browned and 160 degrees inside.
Combine wine, milk and flour. Add to pork; cook and stir 2 to 3 minutes or until sauce thickens. Serve with pork.
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Scalloped potatoes and apples
2 C tart apple slices
1 TBS. herbed garlic butter
1/4 C diced red onions
1 pkg. (20 oz.) refrigerated home style sliced potatoes
2 C milk
2 oz. white cheddar cheese
Preheat large sauté pan on medium. Cut apples into thin slices and place butter in pan, then add onions. Cook and stir 4 minutes or until soft. Stir in apples and remaining ingredients except cheese and cover; cook and stir about 18 minutes or until potatoes are tender. Shred cheese.
Reduce heat to low and sprinkle cheese on mixture in pan and cook about 5 minutes or until cheese is melted. Do not stir. Serve immediately.

1/28/10
Whether it is breakfast for the family or for a group, these recipes 
will make the occasion special!
Easy coffee cake
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbs.. butter, melted
1/4 cup cream cheese
1/4 cup powdered sugar
2 tsp. milk
2 Tbs.. chopped toasted pecans
Heat oven to 350 degrees. Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray. Bake 20 min. Cool 5 min.; remove from pan. Microwave cream cheese  in small microwaveable bowl on high 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
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Crustless quiche
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
Heat oven to 325 degrees. Reserve 2 Tbs.. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbs.. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
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 Yummy fruit tart
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 cup cold milk
1 cup thawed Cool Whip
1 cup quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbs.. apricot preserves
2 tsp. water
1 square white chocolate, melted
Heat oven to 400 degrees. Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2-inch rim; press firmly together to seal. Prick pastry sheet with fork. Bake 10 to 15 min. or until puffed and golden brown. Cool completely. Place on serving tray. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip; spread onto pastry. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with melted chocolate. Let stand until chocolate is firm then serve.

1/21/10
The first recipe is from Jeanne Haynes and you will enjoy her comments at the end.
Hard nut candy
1 C brown sugar
1/4 C vinegar
1/4 C cold water
1/2 TBS vanilla
pinch of salt
nuts of your choice (raw ones are best, like pecans, black walnuts, 
English walnuts, etc.)
Boil first three items together until it spins a thread. Then add flavoring, salt and pour over nuts in a well greased pie pan. When hard, break into pieces.
Note: Mom always made this recipe when it was snowing. It was an old family recipe and if there was snow sort of deep — 4 inches or more — outside was a great place to cool this quickly. But keep an eye on it so animals are not attracted to it. It is still one of my most favorite winter candies, and great when stuck inside during a snow storm.
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Frances Sanger sent this recipe for fancy beans.
Green bean wraps
1 can whole green beans, drained
bacon slices halved
1/2 stick butter
1/2 C brown sugar
Wrap about 8-10 beans in bacon half slices. Melt butter and sugar and pour over beans and bacon. Bake 25-30 min. at 350 then broil for 2 to 3 min.
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Sauteed pears
2 TBS butter
4 slices fresh ginger
2 Bosc Pears
1 TBS sugar, granulated or brown
1 TBS pear eau de vie or dark rum
Saute ginger in 1 TBS butter 1-2 min (until aromatic). Peel and quarter pears lengthwise, core and cut into chunks. Add remaining butter to skillet and cook pears about 1 min. Sprinkle with sugar and toss pears to coat. Cook on low heat about 5 min., until pears are tender. Add alcohol and increase heat for 30 seconds, stirring constantly. Remove ginger slices before serving. For darker color and richer flavor, use brown sugar and rum.

1/14/10
The first recipe is from Brandy Moening.
Salmon with lemon sauce
2 C sliced fresh mushrooms
2 TBS. butter
2 TBS. lemon juice
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
Sauté mushrooms and butter. Add lemon juice and seasonings. Place salmon in an 8-in. sq. micro safe dish. Top with mushroom mixture. 
Cover and microwave on high for 6 minutes or until fish flakes easily with a fork. Let stand 5 minutes before serving.
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This recipe is from Becky Swank.
White chili
2 C shredded cooked chicken
1 large jar Great Northern Beans
8 oz. shredded pepper jack cheese
8 oz. salsa (you choose the heat)
1 C water
Mix all ingredients. Simmer in crock pot.
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Easy pecan bars
1 pkg. 2 layer white or chocolate cake mix
1/4 C margarine or butter, softened
1 slightly beaten egg
3 eggs
3/4 C packed brown sugar
3/4 C dark corn syrup
1 tsp. vanilla
1 1/4 C coarsely chopped pecans
Lightly grease 13x9x2 pan. Set aside 1 C of the cake mix for filling.
For crust, in large bowl combine remaining cake mix, butter, slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. 
With lightly floured hands, press evenly into bottom to form a crust. Bake at 350 for 12 min.
Meanwhile for filling, in medium mixing bowl combine the 3 eggs, brown sugar, corn syrup and vanilla. Add the 1 C reserved cake mix, 
stir with a fork until just blended. Some tiny cake mix clumps will remain. Spread filling evenly over baked crust. Sprinkle pecans on 
top. Bake for 25-30 min or until filling appears set when pan is gently shaken. Cool completely in pan on rack. Cut into bars. Cover, 
chill to store. Makes 48 bars.

1/7/10
These are some of the best recipes that I received from joining a recipe exchange — hope you enjoy them!
Wheat germ muffins
2/3 C packaged biscuit mix
1/3 C wheat germ
1⁄4 C sugar
1 slightly beaten egg
1/3 C water
2 T peanut butter
1⁄2 t vanilla
Combine packaged biscuit mix, wheat germ, sugar. In another small bowl combine the slightly beaten egg, water, peanut butter, vanilla. 
Beat mixture smooth with a rotary beater. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened (do 
not over mix). Spoon batter into greased or paper lined 1-1/2” muffin pans. Bake 375 for 20-25 minutes or until golden brown. (Makes 6)
  –––
Cool cookie crumble
1 pkg. (3 oz) any flavor Jell-O
1 C boiling water
1 pint vanilla ice cream
4 chocolate sandwich cookies, crumbled
Dissolve Jell-O in boiling water. Add ice cream by spoonfuls. Fold in crumbled cookies. Pour into dessert glasses or serving bowl. Chill 
until set, about 30  minutes.
  –––
Broccoli cheese corn bread
2 boxes Jiffy corn muffin mix
1 large chopped onion
1 stick margarine or butter (slightly melted)
4 eggs
1 cup shredded cheese
1 box frozen chopped broccoli
8 oz sour cream
1 teas. salt
Defrost frozen broccoli in the microwave in its opened box. Mix all ingredients together in one bowl and pour into a greased/sprayed 
square baking dish. I use an 8x8x2 glass dish and bake it at 400 for 30 minutes and then 350 for an additional 15-20 minutes. Test to make 
sure it’s done in the middle. The recipe called originally to bake at 425 for 30 minutes (for a metal pan) but I think it should probably 
be baked a tad longer. Could add chopped ham or pepperoni if wanted. Cooked sausage would be good also.

If you would like to share a recipe with me, just send it to the J-T or e-mail it to me.

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