Robyn's Recipes

Meal of the Week

There's nothing like waking up to a still,
quiet summer morning.   Open the windows
and have your coffee and breakfast enjoying
the cool, gentle breeze.  Take time for the
small things... the scent of the fresh morning
air, the sound of the birds, and the bright
colors of the flowers, trees and grass.
Your hectic week is over.... this is your time.

Breakfast

Eggs Florentine

Nonstick Spray
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1/4 cup shredded carrot
1 cup skim milk (or regular milk)
4 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
1/8 teaspoon dried tarragon, crushed
2 tablespoons dry white wine (Chablis or Chardonnay)
1/2 of a 9-oz. package frozen chopped spinach,
thawed and well drained
2 English muffins, split and toasted
4 eggs

For the sauce:

Spray a cold medium saucepan with nonstick spray.
Preheat saucepan over medium heat.
Add mushrooms, onions, and shredded carrot.
Cook and stir until tender.

In a cup:

Stir together milk, cornstarch, bouillon granules, and
tarragon.

Stir the milk mixture into the vegetable mixture in
the saucepan.  Cook and stir till thickened and
bubbly.  Cook and stir for 2 minutes more.
Stir in the wine.

Remove 3/4 cup of the sauce.  Keep it warm.
Add spinach to the remaining sauce in the pan.
Cook and stir until bubbly.
Spoon 1/4 of the spinach  mixture onto each
English muffin half.  Keep warm in a 300 degree oven.

Meanwhile, in another medium saucepan, add water
to halfway fill the pan.
Bring to a boil.  Reduce heat to simmering.
Break one egg into a measuring cup.
Carefully slide egg into the simmering water.
Repeat with remaining eggs.
Simmer, uncovered for 4 to 5 minutes or till yolks
are nearly set.  Remove eggs with slotted spoon.
Place an egg on each muffin half.
Top each egg with 3 tablespoons of the reserved sauce.

Makes 4 servings.

Entree

Hungarian Swiss Steak

1 lb. beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon McCormick's Seasoned Salt
1 14-1/2 oz. can stewed tomatoes, undrained
1 tablespoon paprika
2 tablespoons ketchup
1/2 cup sour cream
Chopped fresh chives (optional)

Cut beef into 4 serving pieces.  Sprinkle both sides of
beef with seasoned salt.
Spray a nonstick skillet with cooking spray.
Heat over medium-high heat.
Cook beef in skillet 4 to 8 minutes, turning once,
until browned.
Stir in stewed tomatoes, and ketchup.  Reduce heat to
low.  Cover and simmer 15-20 minutes or until beef is
tender.  Top each serving with sour cream and chives.

Makes 4 servings.

Side Dishes

Rice and Cheese Casserole

1 cup uncooked instant rice
1 8-oz. package shredded cheddar cheese (2 cups)
1 cup shredded carrots
1/4 cup chopped onion
2 eggs
1/4 cup milk
1/3 cup dry bread crumbs
1 tablespoon melted butter

Heat oven to 350 degrees.  Spray a square
pan 8X8X2 inches.
Prepare the rice as directed on package.
Mix rice, cheese, carrots, onions, eggs and milk in pan.
Sprinkle with bread crumbs.  Drizzle with butter.
Bake uncovered 40-45 minutes or until knife inserted
in center comes out clean.

Makes 4 servings.

Herbed Zucchini

3 cups sliced zucchini OR yellow summer squash
1/2 cup sweet red pepper strips
1/3 cup chopped onion
1/4 cup water
1/2 teaspoon dried basil, crushed
1/8 teaspoon garlic salt

In a medium saucepan, combine zucchini or
summer squash, red pepper strips, onion and
water.  Bring to boiling.  Reduce heat.
Cover and simmer about 5 minutes or until vegetables
are crisp-tender.  Drain.
Sprinkle with basil and garlic salt.
Toss to mix.

Makes 4 servings.

Dessert

I don't quite look at these as "cupcakes",
but, rather, simply small individual serving
size cakes.  Unwrap them and offer a
scoop of real vanilla bean ice cream on
the side on their dessert plate.

Filled Chocolate Cupcakes

1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup sugar
1/2 teaspoon salt
1 cup water
1 teaspoon vanilla extract
6 tablespoons oil

For the filling:

4 oz. cream cheese, softened
2 tablespoons beaten egg
6 tablespoons sugar
1/2 cup chocolate chips

In a bowl, combine flour, baking powder, baking soda,
cocoa, sugar and salt.
In another bowl, combine water, vanilla and oil.
Pour liquid ingredients into dry ingredients and
stir well.
Line a muffin pan with cupcake liners.
Spoon 2 tablespoons batter into each cup.

Combine the cream cheese, beaten egg, sugar and
chocolate chips.
Spoon 1 tablespoon of this filling into the center
of each cup.
Spoon a tablespoon or two of the batter over top of
the filling.
Bake at 350 degrees for 20 minutes or until toothpick
inserted into the batter portion of cupcakes comes out
clean.
Allow cupcakes to cool completely before serving.

Makes 8-10 cupcakes.