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Krafts & Kookies - Lunch & Dinner Recipes
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Dear readers,
Today me and my mom took our monthly trip to the farmer's market to collect some fruits and vegetables that we need for our shoppe. By the way, I haven't told you guys in a while how the shoppe is doing haven't I? Well, I'm not so sure if we are getting the company we used to have months ago. Mom says it's just slow business; but I think it's the new doughnut shoppe down the block, "Doughnut Townie". They are getting costumers like crazy! I went in there the other day with Chrissa and her friend Alex to get hot chocolates, and we couldn't get a seat! We had to wait to get home to eat it. At our shoppe, there's always a spot open. Doesn't that seem, peculiar?
So, let's hope that our business will grow for the next few months. Ms. Fown, one of our daily costumers, came in and ordered our curry vegetable egg bake. It's a vegetarian square with curry and yellow summer squash. We picked some of those at the farmer's market!
Anyways, enjoy cooking your own curry vegetable egg bake! If you think my recipes are too advanced or peculiar, let me know and I'll change that. Have fun! ;-)

- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1 cup chopped zucchini
- 1 cup chopped yellow summer squash
- 1 1/2 teaspoons curry powder
- 1/2 cup Original Bisquick mix
- 1 cup milk
- 6 eggs
- 1 cup diced tomato

Heat oven to 350F. Grease 9-inch square (2-quart) baking dish.
Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash, Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
Bake 30 to 40 minutes or until eggs are set. cool 5 to 10 minutes before cutting. Serve warm.

- Annie <3
Hey guys!
So I hope that you've been enjoying the topics that I've been posting. I have another contest up my sleeve for you guys . . . literally, I have a piece of paper up my sleeve that says the contest rules and things. You will find the contest rules and directions on the home page.
Anyways, good morning everybody! Hope you've been having a great day today, over here down Wisconsin it was planning to be 21F but turns out it is 19F. I have to wear a ski mask to get the mail for Pete's sake!
Mom made us all Cajun Shrimp and sausage casserole for dinner to cheer us up. YUMMY! A meal the whole entire family likes - too bad Lexi is in college. Anyways, enjoy your casserole and stay safe if it's snowing!

- 6 ox andouille sausage, chopped
- 2 lb uncooked large shrimp, thawed if frozen, peeled and deveined
- 2 tablespoons olive oil
- 1 bag (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed
- 3 teaspoons finely chopped garlic
- 2 cups sliced fresh okra
- 1 can (10 3/4 oz) condensed cream of shrimp soup
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon ground red pepper (cayenne)
- 3 cups cooked long-grain rice
- Chopped fresh parsley, if desired

Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside. In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish. Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish wit parsley. Serves 8.

- Annie <3
Hey Fellow Bakers!
Sorry I haven't posted in a while. It's just that I had an 102-degree fever, and I couldn't get out of bed for 2 full days! Finally, I can actually get up and walk across my room to my desktop (that is, like, 10 years old) and type an entry for you guys!
Anyways, whenever I am sick, I always have skillet baked beans, because it's not crunchy, and it just slips right down your throat, so you don't have to put in much energy to eat it. My mom usually makes it for me, but if I have the energy, I try to make it, but my mom stands next to me, just in case. ;-)
Here's a recipe that you can make on your own! Enjoy!

- 3 tablespoons water or fat-free chicken broth
- 1 medium onion, chopped (1/2 cup)
- 2 cans (15 to 16 ounces each) pork and beans
- 1/4 cup chili sauce
- 1 teaspoon yellow mustard

Step 1. In 10-inch skillet, heat water to boiling over medium-high heat; stir in onion. Cook 3 to 4 minutes, stirring frequently, until tender.
Step 2. Stir in all remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed.

- Annie <3
Hello there!
We're going on vacation! I'm so excited. My mom just booked our trip to Universal in Orlando, Florida! We are going to visit my grandma for spring break! She booked our flight now so we don't have to worry about not getting a flight. My mom said that she is so excited to see grandma . . . to my dad.
The reason I said "to my dad" is because she didn't say it directly to me. I was in my room, and it sounded like she was speaking to a flight attendant on the phone, so I maybe have walked up to the door and put my ear up against it. Well, after she said "Rob, don't tell the kids! I want it to be a big surprise for their spring break," I felt guilt wash over me. Like, really bad guilt. Like, the guilt that gives you a sharp pain in your stomach and makes you not want to eat mom's homemade Shepard's pie, that kind of guilt.
Mom even took my temperature because she was worried about me and why I'm not eating. And, that's how I ended up lying in bed for the rest of my Saturday!
So, here's a lesson that you should learn, my pets: never eavesdrop, especially on your parents planning a surprise. I learned in the hard way.
Well, toodles! Enjoy making this Shepard's pie, 'cause I'm not going to eat it.

- 2 packages (24 oz each) refrigerated mashed potatoes
- 1 lb ground beef round
- 1 ring (14 to 16 oz) fully cooked kielbasa or Polish sausage, chopped
- 1/2 cup beef-flavored broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Progresso beef-flavored broth (from 32-oz carton)
- 2 tablespoons all-purpose flour

Step 1. Heat oven to 375 F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat mashed potatoes as directed on package.
Step 2. Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside. Add sausage and onion to skillet; cook 5 minutes or until onion is softened. return beef to skillet. Add vegetables, tomato paste, salt and pepper; cook 5 minutes or until vegetables are tender.
Step 3. In small bowl, mix broth and flour with whisk. Add to beef mixture. Heat to boiling, stirring constantly; cook 3 minutes or until thickened. Spoon mixture unto baking dish. Spread heated potatoes evenly over hot bef mixture. Bake uncovered 20 minutes or until filling is bubbly and potatoes are lightly browned.

- Annie <3
Hello there!

So, today at school was pretty rough. Since my best friend moved to a private school a few weeks ago, I knew I had to make new friends. During lunch, I sit with a bunch of boys who play Pokemon and talk about their book club (apparently they are reading "Lord of the Rings." Have you ever read it before? If you did, put in the forum what it's about - I have no idea what these kids are talking about!). It's pretty annoying; whenever it's their turn, they scream to their cards and say things like "Pikachu, use your fire power to kill Plip Plup" and stuff like that. I am totally not following!
However, I am in the puzzling mist of trying to make friends with Mia and Maya Picorelli, these two twins who are popular and have a bunch of friends (they call them their "fans".") They seem super nice, but I'm not so sure if they are nice to people who aren't their "fans."
For dinner Mom's making spaghetti with spicy rice balls. Yum! Here is the recipe so you can make it at home.

- 1 package (16 ounces) uncooked spaghetti
- 2 cups cooked white rice
- 1/2 cup quick-cooking oats
- 1 medium onion, chopped (1/2 cup)
- 1/4 cup Progresso plain bread crumbs
- 1/4 cup milk
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground red pepper (cayenne)
- 1 egg, beaten
- 1/2 cup wheat germ
- 1 tablespoon vegetable oil
- 2 cups spaghetti sauce
- Shredded Parmesan cheese, if desired

Step 1) Cook and drain spaghetti as directed on package.
Step 2) In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
Step 3) In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
Step 4) Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.

- Annie <3
Hello there!
I am over and beyond excited! I love my older sister Lexi. And, I can't believe SHE IS HOME FROM COLLEGE! Mom and I planned a big lunch for her! The recipe is below! I cannot contain my HAPPINESS!!!!

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
2 cups (10 ounces) cherry tomatoes, halved
1 (2-ounce) block Parmesan
Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-milanese-recipe.html?oc=linkback

- Annie <3
Welcome guys!
Hey, just wanted to give a big welcoming hello to all of my new followers out there! ;-) If you didn't yet, take just a sec to read the introduction and try to participate in my contest! You can get all of the information on the main page!
So, a lot of people come to our cafe Munch 'N Crunch for a delicious and healthy mid-day meal. We don't have a paper menu; people choose from a large chalkboard menu above the counter where you order. My job is to serve the food (and keep the customers happy). Our special today is chicken wraps. It is healthy and yummy lunch option. I love making these for my school lunch! Here is the recipe that I use:

3 boneless, skinless, Foster Farms chicken breasts
2 eggs
cup dry bread crumbs
Iceberg Lettuce
2 Tomatoes
A Red Onion
An avocado
1 Tablespoon Olive Oil
Light-Ranch Salad Dressing (optional)
And some tortillas (to wrap it all up in)

1. Preheat oven to 450 degrees.
2. In a small bowl, crack 2 eggs and whisk together.
3. In another small bowl measure the bread crumbs.
4. Prepare the frying pan by adding 1 tablespoon olive oil and turn the pan to medium high.
5. Dip the chicken breasts into the egg mixture then into the dry bread crumbs, then place into the fry pan, (you should hear a faint sizzle).
6. After about 2 minutes, use tongs to flip them over, and cook another 2 minutes.
7. Place them immediately onto an ungreased baking sheet and put into the oven. Bake for 8-10 minutes until chicken is cooked through.
8. Wash the lettuce in cold water, pat dry with a towel, and tear into bite size pieces.
9. Wash and slice the tomatoes.
10. Peel the outer paper thin skin off the onion and chop.
11. Peel off the skin of the avocado and slice into thin pieces.
12. Place the chicken on a cutting board, and slice the chicken on a diagonal into 1/4 inch slices).
13. Layer a few chicken slices across the tortillas. Now add the veggies; (a little lettuce, tomato, avocado, and onion). Drizzle on the Light-Ranch Dressing and roll-up! You did it! Yum!

- Annie <3
Hello everybody!
My mom, dad and I have been spending the last 5 hours of today driving to my grandfather's the farmers market, and it's only 7:55 AM! We woke up crazily early to go to my grandpa's farmers market upstate. It was just me, my mom and my dad - my other sisters didn't feel like waking up - in our Jeep driving to Virginia. Long ways, huh?
I'm still on the road, so my sister Lexi let me borrow her laptop (but she gave me the longest lecture about what to go on and what not to go on, like her college interests and stuff like that) to put up on my blog a few blog posts. Here below is a healthy recipe (Grilled Vegetable Pitas with Goat Cheese & Pesto Mayo) made from vegetables that we're probably gonna pick at the farmer's market!


1/4 cup reduced-fat mayonnaise
1 tablespoon commercial pesto
2 whole wheat pitas, cut in half
4 leaf lettuce leaves
4 servings Simple Grilled Vegetables
1/2 cup (2 ounces) crumbled goat cheese

1. Combine mayonnaise and pesto.

2. Spread 1 tablespoon mayonnaise mixture into each pita half. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese. Serve immediately.

- Annie <3
My sister has her own professional blog. She has to have one, though, because she goes to a culinary school in her college, and her teacher wants all of them posting each recipe they practice each day; she wants to know how far they've gone in class. At least that's what Lexi tells me. I want to go to that same college as her one day. But you have to be 18+ to apply. :-( Dream on, Annie, dream on.
This recipe is one of the dinner and lunch items she has on her blog. Mom and I sell it at the cafe in her honor - Lexi's Crispy Chicken Tenders - because we are so proud of her! Here is the recipe. Follow along as we make the irresistible batch of yummy chicken tenders. ;-)

1/4 cup butter
1-1/2 cups breadcrumbs (or Panko)
3 tablespoons white whole wheat flour
3 tablespoons yellow cornmeal
1 teaspoon garlic salt
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs chicken tenders
1/4 cup milk

Preheat oven to 375F. Place butter in a large baking sheet. Place baking sheet in preheating oven and let cook until butter is melted. Remove from oven and use a spatula to spread melted butter in an even layer. Set aside.
In a large resealable plastic bag, combine breadcrumbs, flour, cornmeal, and seasonings. One at a time, dip chicken tenders in milk then place in bag, seal and shake to evenly coat chicken. Remove from bag and place in the melted butter-baking sheet. Repeat with remaining chicken tenders.
Bake chicken tenders at 375F 30 minutes, turning once every 10 minutes to ensure that chicken crisps up evenly. Serve chicken tenders warm.

- Annie
Hey Guys!
This is the best recipe i have ever tasted - Italian turkey sausage and vegetable stew. Yummy! We make this for my dad on Father's Day every year, and there hasn't been a day that we haven't made it for him! Let's start making this. You only need half-hour prep time to make this recipe.

- 1 lb. turkey Italian sausage, casings removed, crumbled
- 2 (14.5-oz.) cans italian-style stewed tomatoes, undrained
- 2 (14 1/2-oz.) cans ready-to-serve beef broth
- 1 (15.5- or 15-oz.) can red kindey beans, drained, rinsed
- 1 (99-oz.) pkg. frozen corn in a pouch
- 1 small zucchini, sliced
- 1/2 teaspoon dried oregano leaves
- 3 oz. (3/4 cup) uncooked small shell pasta

1. Cook sausage in 12-inch skillet or Dutch oven until browned, stirring frequently.
2. Add all remaining ingredients execpt pasta; mix well. Bring to a boil. Add pasta; cook over medium heat for 15 to 18 minutes or until pasta is tender, stirring occasionally.

- Annie <3
Hello readers,
My mom and I have been spending ALL DAY preparing the cafe for Christmas. My sisters were out shopping to see if there was anything on clearance after the Black Friday sale yesterday, since my mom wouldn't let them go. People literally trample each other to get to the mall! Anyways, it was pretty cool having about 6 hours of my mom all to myself. Oh, we also stopped by the library and got pretty cool holiday cookbooks! I didn't really think this recipe applied to Christmas in any way, but it was in the Betty Crocker Christmas Cookbook. I'll post a real Christmas recipe later today! ;)

Roasted Beef Tenderloin


- 2 1/2-lb beef tenderloin
- 1 tablespoon olive of vegetable oil
- 1/2 tablespoon coarsely ground pepper
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

1. Heat oven to 425 degrees F. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.
2. For medium-rare, roast 35 to 40 minutes or until thermometer reads 135 degrees F. Cover loosely with foil and let stand 15 to 20 minutes until thermometer reads 145 degrees F. (Temperature will continue to rise about 10 degrees F, and beef will be easier to carve.) For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150 degrees F. Cover beef loosely with foil and let stand for 15 to 20 minutes until thermometer reads 160 degrees F. remove string from beef before carving. Serve with pan drippings, if desired.

Herb-Butter Tenderloin: Mix softened butter with a mixture of chopped fresh herb butter. Sprinkle with additional chopped fresh herbs or whole herb leaves if desired.
Horseradish-Sauced Tenderloin: Top servings of hot steak with a spoonful of horseradish sauce, and sprinkle with a mixture of coarsely ground fresh peppercorns and chopped fresh parsley.
Pesto Tenderloin: Top servings of hot steak with purchased pesto, chopped seeded plum (Roma) tomatoes and shavings of Parmesan or Asiago cheese.

- Annie <3
Hello turkey-lovers!
I am obsessed with turkey. Me and my 3 sisters FREAK OUT whenever she pops that frozen thing in the oven. Mmm-mmm! (If you don't know my sisters, Lexi is in college, Chrissa is in tenth grade, and Max is in eighth. I am sixth grade!) Especially on Thanksgiving she makes the most epic turkey served in the universe! I sometimes like to help her, if I'm feeling nice. we don't sell turkey at our cafe, because it's a personal family recipe. My mom looks up different turkey recipes on the Internet, and we tell her if we want it again or not. The recipe below is one of our favorite kinds of turkey she serves - stuffed with delicious stuffing! OMG!

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*

*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.

Preheat the oven to 400 degrees F.

Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

Hope you enjoy! - Annie <3
Okay, let me get right to the point: casserole. That is what we are going to be making today, right? I just ate it while watching the movie FROZEN in the cafe basement. Don't ask why my action was this this weekend, all my friends were busy. Why are people busy Saturdays!?
This recipe is great for doing what I am doing - sitting alone in my basement watching a children's movie. Oh, got to go soon, I'm up to the part where Anna is about to freeze to death (5th time watching this. Yes, I do have a life. Move on!)

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

- Annie <3
Hello readers,

This recipe has been passed down for 5 generations! My great-great-great-great-grandmother wrote it a long LONG time ago. She never wrote the year down, but, however, we still serve it at our cafe today. I'll put some of our customer ratings at the bottom of the recipe.
Anyways, I've always prepared this meal to some special customers who always return to our tiny cafe day after day for this recipe. They are the Albergos, and they cannot live without my cheese pie. Even if they have a busy night, they plan to take it to go. And they NEVER have left "Munch 'N Crunch" without my chocolate chip cookies. (You can find the recipe in the dessert section of my blog) Now, what are we waiting for? Let's get cooking!

- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack (I think that's the name)
- 1 medium onion, chopped (about 1/2 cup)
- 2 tablespoon flour
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 2 medium tomatoes,sliced,

Mix cheese,onion, and flour. Spread in greased pie plate. 10 x 1 1/2 inches is a good measurement for the plate.
Beat eggs slightly, beat in milk, salt, mustard & Worcestershire sauce.
Pour over cheese mixture. Bake uncovered in 350 degree oven until set 35 to 45 minutes. Let sit for 10 minutes.
Arrange tomato slices around edge of pie.

Customer Comments
"[I'm] coming back for more!", "The best seller yet!"

- Annie <3

| Welcome to Krafts and Kookies! Updates & More | Breakfast Recipes | Lunch & Dinner Recipes | Dessert Recipes | Holiday Cooking | Appitizers & Snacks | Crafts & Helpful Tips |

Krafts & Kookies - Lunch & Dinner Recipes (Daily life - Cooking)    -    Author : Annie - USA

4230 visitors since 2014-11-09
Last update : 2015-02-07

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