Home of Florencia’s Kitchen
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Broccoli & Cottage Cheese Bake
As seen on Florencia’s Kitchen, Vegetarian
Yield: 6 servings
Ingredients:
16 ounces Low Fat Cottage Cheese
10 ounces frozen chopped broccoli, thawed and drained
3/4 Shredded reduced fat sharp cheddar
7 ounces roasted red peppers, drained and chopped
4 eggs, beaten
3 tablespoons each reduced fat grated parmesan cheese, bread crumbs
Method of Prep:
1. Preheat oven to 350F
2. Mix together all of the ingredients until well blended.
3. Pour into a 9 inch pie dish that has been sprayed with a non-stick
spray.
4. Bake for 45 minutes or until the center is set.
5. Allow it to stand for 10 minutes before cutting.
6. ENJOY!
Sweet Onion Pie
As seen on Florencia’s Kitchen, Vegetarian
Ingredients:
1 1/2 cups Ritz Cracker Crumbs
1/3 cup butter, melted
2 tablespoon butter
2 cups sweet onion, sliced
2 eggs, beaten
1/3 cup cream or milk
Salt & pepper to taste
Method pf Preparation:
1. Preheat oven to 350F.
2. Sauté the sliced onions with 2tbsp. butter until caramelized to your
taste.
3. Combine the cracker crumbs and melted butter, press into a 9” pie
plate.
4. Spread the caramelized onions over the crust.
5. Mix the beaten eggs with sale & pepper, pour over the onions.
6. Bake for 20 to 30 minutes or until the eggs are set.
7. ENJOY!
Peach Sangria
As seen on Florencia’s Kitchen, Crab
Ingredients:
1 Bottle of white wine
3 ounces triple sec
1 cup orange juice
1 cup pineapple juice
Sugar to taste
3 ounces peach puree
Apple slices, orange segments, peach slices
Method pf Preparation:
1. Place all ingredients in a pitcher and stir to mix.
2. Refrigerate for 8 hours or overnight.
3. ENJOY!
Brown Bread
A recipe by Helen Foley
Yield: 2 – 8” loaves
Ingredients:
4 cups coarse whole wheat flour
Almost 2 cups all-purpose flour
4 ounces margarine
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar or Splenda
1 pint buttermilk
Make the bread:
Place the flours in a large bowl. Cut in the margarine until it resembles
the texture of cornmeal.
Add the remaining dry ingredients. Stir until combined.
Add the buttermilk until the mixture is too stiff to pour but too soft to
handle.
Pour the mixture into 2 greased 8” tins.
Bake for 1 hour at 400 F
Take the bread out of the tins and place back in the oven for 10 minutes.
Remove from oven and place on a cooling rack. Cover with a tea towel.
ENJOY!
Crab Cakes
As seen on Florencia’s Kitchen -
Crab…this is a must try recipe!
1 1/2 cups fresh white breadcrumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk
egg and 2 tablespoons water in small bowl.
Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
Discard remaining egg mixture.
Form crab mixture into four 2 1/2- to 3-inch round patties, using about
1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat. Add crab cakes and
sauté until golden brown, about 4 minutes per side.
You can serve it with a prepared tartar sauce or try mixing some mayo with
Old Bay Seasoning :)
ENJOY!