By popular demand, here are the recipes for some of the lunches served
at Longarm University
Chicken Quiche
Tomato Pasta
Soup Triple Chocolate Cake
For a printable copy of these recipes (pdf) Click Here
Serves 4 or more
1 “block” frozen chopped spinach, thawed
1
cup shredded Swiss cheese
2 tablespoons flour
1 tablespoon instant
bouillon, powered
2 cups cubed, cooked chicken or turkey
1 cup
milk or cream
3 eggs
¼ cup chopped onion
chopped green or red
peppers
canned, French fried onion
Preheat oven to 350 degrees
Cook chopped spinach in microwave according to package directions.
Drain in colander and squeeze as much moisture from spinach as possible.
Spread and pat spinach on the bottom of a quiche pan or 9 x 9 inch pan
sprayed with PAM. Set aside.
Toss shredded cheese with bouillon
and flour. In another bowl combine, eggs, milk, chicken, onion, seasonings
to taste. Mix cheese mixture together with the wet ingredients. Pour into
prepared pan. Top with chopped green pepper if desired.
Bake in
350 degree oven for 40 – 45 minutes or until done. During last five
minutes in oven, sprinkle the canned, French fried onions over the quiche.
Let stand 10 minutes before serving.
Recipe can be doubled, bake
in a 13 x 9 pan 45 – 50 minutes or until done.
Serves at least 6
1/2 – 1 pound Italian sausage, cooked,
drained and crumbled (optional)
2 – 15 ounce cans Tomato Sauce
2 –
15 ounce cans diced Tomatoes
2 – 15 ounce cans of water
1 - 15
ounce can Cannellini Beans (white kidney beans) or white beans, drained
and rinsed OR, Red Kidney Beans can be used.
1 ½ cups uncooked small
pasta (more or less to taste)
1 – 2 tablespoons dried Italian
Seasonings to taste
1 – 2 cloves garlic to taste
salt and pepper
to taste
Mix all ingredients together in large Crock Pot. Heat on
low for 5 – 6 hours stirring occasionally.
Note: Sometimes I will
use larger pasta, such as Penne or even Tortellini. I will cook this pasta
separately and add it to the soup a few minutes before serving
I
like to serve the soup with grated Parmesan Cheese, a salad and garlic
bread.
Recipe can be halved or doubled. When I double the recipe I
like to add a small can of tomato paste to the soup.
1 package (any brand) chocolate, 2 layer cake
1 “regular” package
chocolate pudding, the “cooked” type (see note below)
2 cups milk
1 cup (or
more) chocolate chips
chopped nuts (optional)
Preheat oven to
350 degrees
In a larger pan, cook pudding according to package
directions with the 2 cups of milk. When pudding is thick and bubbly,
remove from heat and dump dry cake into pudding and mix well. Mixture will
look thick, soft and mushy. Don’t worry, that is the way it is supposed to
look. Spread into a 13 x 9 pan that has been sprayed with PAM. Sprinkle
top with chocolate chips and chopped nuts.
Bake 350 degrees for 35
minutes or until done.
Sometimes I will use white chocolate chips,
peanut butter chips or toffee chips.
For an even moister cake, use
the larger, 3 cup size of cooked pudding mix. Cook pudding as directed using 3 cups of milk. Add the cake mix to this larger amount of cooked pudding.
Continue as directed in the recipe.