Recipz

Archive for the ‘Julie Allen’ Category

2 pkgs. chopped frozen spinach
1/4 c. flour
1/2 t. salt
1/4 t. pepper
3 eggs, well beaten
16-oz. carton cottage cheese, small curd
1 stick Cracker Barrel cheese (sharp)

Cook and drain spinach. Blend flour, salt, pepper, eggs, spinach and cottage cheese. Add grated Cracker Barrel cheese.

Pour into greased 8″-x-8″-x-2″ casserole and bake for 45 minutes at 350*F.

2 T. butter
2 large zucchini
2 tomatoes
1 onion
2 4-oz. pkgs. mozzarella cheese
Parmesan cheese
salt and pepper to taste

Grease 10″ round casserole dish with 1-2 T. butter.

Wash and slice zucchini in 1/4″ rounds; wash and slice tomato in 1/2″ rounds. Thinly slice onion. Begin layering casserole with half the portion of vegetables. Start with zucchini, then tomatoes, then the onion. Top with salt and pepper and 1 package mozzarella cheese. Repeat layering. Sprinkle with Parmesan cheese.

Bake, covered, at 350*F for 30 minutes. Uncover and bake 15 minutes more. Serve piping hot.

1 pkg. graham crackers, crumbled (mixed with a little butter and sugar)
2 8-oz. pkgs. cream cheese
3/4 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
1/2 can cherry pie filling

Cover bottom of mini-muffin pan cups with graham cracker mixture.

Combine all other ingredients except cherries and beat 5 minutes. Fill muffin cups almost to the top with cream cheese mixture.

Bake at 375*F for 15-20 minutes (tops begin to brown).

Before serving, add the cherries to the tops.