Robyn's Recipes
Meal of the Week

A "beary-big" welcome to you!

This week, I'm offering another
two-for-one meal.
Sleep late this weekend and wake
up hungry!  Put on the coffee and
whip up this easy-to-make brunch.
Do today "your way"....

Brunch 

Chile-Egg Puff
(excellent!)

5 eggs
1 cup cottage cheese
1/2 stick butter, melted and cooled
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded Jack cheese
1 small can (4 oz.) diced green chiles

In a large bowl, beat eggs with an electric mixer
until thick and lemon-colored.  Stir in cottage
cheese, butter, flour, baking powder, and salt.
Then add cheese and chiles.  Stir just
until combined.
Pour egg mixture into a greased
8-inch-square baking pan.  Bake in a
350 degree oven until edges are lightly
browned and center feels firm when lightly
pressed (about 35 minutes).
Cut into squares and serve.

Dinner

Braciole
(pronounced bra-choh-lah)

This is a Northern Italian dish
and an excellent choice for
dinner guests!

2-1/2 pounds round steak
1/2 pound Italian sausage
1/2 cup chopped fresh parsley (or 1/4 cup
dried parsley)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder (omit if you're not a
garlic eater)
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
1 large onion, chopped
1/2 cup chopped carrot
1-1/2 cups Burgundy wine
1 16-oz. can plum tomatoes (or Italian tomatoes)
1 6-oz. can tomato paste
1 teaspoon salt
1 bay leaf

Trim all fat from the round steak.
Cut meat into 8 equal pieces, then pound until
fairly thin with a cooking mallet.

Remove the casing from the Italian sausage.
Break the sausage up in a medium-sized
bowl.  Add parsley, Parmesan cheese,
garlic powder, Italian seasoning, 1 teaspoon
salt, and the lemon-pepper seasoning.
Mix thoroughly.  Spread each steak
with 2 heaping tablespoonfuls of the
sausage mixture.  Roll up, jelly-roll fashion.
Fasten each with wooden toothpicks.

Brown beef rolls, 3 or 4 at a time, in hot oil
in a Dutch oven.  Remove rolls and place
on plate or waxed paper.  Add onion and
carrot to pot.  Cook until vegetables are soft,
about 5 minutes or so.  Stir in wine, tomatoes,
tomato paste, remaining 1 teaspoon salt,
and bay leaf.  Bring mixture to boiling.
Lower heat.  Add beef rolls.  Cover and
simmer for 1 hour, or until done.  Remove
 from heat.
Remove the toothpicks from Braciole
before serving.

Side Dish

Northern Italian Vegetable
Medley

The measurements of vegetables,
seasonings and oil in this recipe can
be adjusted any way you wish.

5 large carrots, scraped and cut about
1/4 inch thick, diagonally, nice and large
20 small red new potatoes, whole, skins left on
3 cups fresh broccoli flowerettes
3 zucchini, rinsed, and sliced about 1/4 inch
thick, skins left on
2 cups whole small sized mushrooms
2-3 tablespoons olive oil
1 teaspoon Italian seasoning
1 tablespoon dried parsley OR 3 tablespoons
fresh snipped parsley
1/2 teaspoon onion powder (not onion salt)
1/2 teaspoon seasoned salt
Pepper to taste

In a steamer, place the sliced carrots, the
whole new potatoes, and broccoli flowerettes.
Place a lid on top and allow vegetables to
steam until done to your liking.

Next:

In a large skillet, pour the olive oil.
Add all the seasonings, and sauté the
zucchini and mushrooms for about 7-10
minutes.  When done, add all the steamed
vegetables to the skillet, toss well to coat with
the olive oil and seasonings.
Heat thoroughly and serve.

(Can be served with a couple of shakes
of Parmesan cheese on top, if desired)

*Serve a green, leafy salad with small
cherry tomatoes on the side with your
favorite salad dressing.

*Also serve large, crusty rolls with plenty
of butter!!

Beverage Suggestion:
Montepulciano Wine

Dessert

Raspberry Custard Meringue
Cups

It is said that this recipe was one of
Princess Diana's specialties.
It can easily be doubled
for more servings.

For the custard:

2 cups evaporated milk
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
4 egg yolks (save whites for meringue topping)
8 teaspoons raspberry jam

For the meringue topping:

4 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
To make the custard, combine evaporated milk,
1/4 cup sugar, 1/8 teaspoon salt, 1 teaspoon
vanilla, 1/8 teaspoon nutmeg, and 4 egg yolks.
Beat well and pour into individual custard cups.
Stand cups in a pan of hot water in the
heated oven.
Bake 45 minutes to 1 hour, or until knife
inserted in center of custard comes out clean.
Remove cups from oven and spread the
surface of each with 2 teaspoons jam.

For the meringue topping:

In a medium sized bowl, beat egg whites
until frothy.  Add salt and cream of tartar.
Whip until stiff, but not dry.
Beat in sugar, 1 teaspoon at a time, then
add vanilla.
Continue to beat until meringue forms peaks.
Cover pudding with meringue, sealing edges.
Swirl the tops a little to decorate.
Return pudding to oven.
Bake 10-15 minutes, or until meringue is
lightly browned, but take care not to burn.

Makes 4 servings.