Strawberry Cheesecake Ice Cream
1 (8 oz.) package cream cheese, softened
1/3 cup refrigerated French vanilla nondairy creamer
1/4 cup sugar
1 teaspoon grated lemon peel
l carton (16 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Makes 2 quarts.
Herbed Onion Focaccia
1 package active dry yeast
3 tablespoons finely chopped green onions
1 1/2 cup warm water, divided
1 teaspoon sugar
1 1/2 teaspoon minced fresh rosemary
6 tablespoons olive oil, divided
2 teaspoons salt
1 1/2 teaspoons small fresh sage leaves
4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoon minced fresh oregano
Dried herbs may be used in place of fresh.
Seasoned olive oil or additional olive oil, optional
In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand 5 minutes. Add 4 tablespoons olive oil, salt, 2 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled. Punch dough down. Divide into three portions; cover and let rest for 10 minutes. Shape each portions into an 8 inch circle; place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4 inch indentations in each loaf. Brush with remaining oil. Sprinkle with green onions, rosemary, sage and oregano. Bake loaves at 400º for 20-25 minutes or until golden brown. Remove to wire racks. Serve with olive oil for dipping if desired.
Vegetable Beef Casserole
3 medium unpeeled potatoes, diced
3 carrots, sliced
3 celery ribs, sliced
1 medium onion, chopped
2 cups fresh or frozen green beans
l pound lean ground beef (90 percent lean)
1 cup (4 oz.) shredded cheddar cheese
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
In a casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper. repeat layers. Top with tomatoes. Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until the vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
6-8 servings.
Happy Cooking!
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