Index
1. Eadies
Cream Cheese Chocolate Chip Cookies courtesy of
Flora's Recipe Hideout
2. Easy
Navy Bean Soup courtesy of The Michigan Bean
Commission
3. Easy
Vegetable Pot Pie courtesy of Christus-Heart
Healthy Recipes
4. Eggplant
Casserole Recipe courtesy of DailyInbox
5. Eggs Au Gratin courtesy of DailyInbox
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1. Eadies Cream Cheese Chocolate Chip
Cookies
Author/Submitted by:
Servings: 1
Categories: Chocolate / Cookies / Desserts
Ingredients:
1 8 oz. cream cheese
1/2 cup unsalted butter, softened
1/2 cup lightly salted butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips
1 cup chopped nuts, optional
Directions:
Cream cheese, butters, and sugars. Add eggs and
vanilla. Combine dry ingredients. Fold into cream
cheese mixture. Stir in nuts and chocolate chips. Bake
at 350 degrees for 8 to 10 minutes.
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2. Easy Navy Bean Soup
2 cups dry Navy Beans
Water
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone
or any other leftover meat; remove fat before cooking)
Salt and pepper to taste
Soak, drain and rinse beans. Put the soaked beans, 6
cups of water, the carrots, onion, and meat in a large
pan and bring it all to a boil. Turn the heat to low
and cook 2 hours (until the beans are tender.) If
needed, add more water while the beans are cooking.
Nutritional Information (per serving):*
Servings per recipe: 3
Serving size: 3/4 cup
Calories: 227
Carbohydrates: 42g
Fat: 2g
Cholesterol: 6mg
Protein: 19g
Fiber: 10g
Sodium: 156mg
Food exchanges:
2 starch
1 fruit
1 protein
*Nutritional analyses were done using dry beans.
© 2003 The Michigan Bean Commission
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3. Easy Vegetable Pot Pie
Serves 6
Ingredients
1 10.75 oz. can condensed cream of potato soup
1 (15 oz.) can mixed vegetables, drained
1/2 cup milk
1/2 tsp. dried thyme
1/2 tsp. ground black pepper
2 9-inch frozen prepared pie crusts, thawed
1 egg, lightly beaten
Preparation
Preheat oven to 375 degrees.
In a medium bowl, combine potato soup, mixed veggies,
milk, thyme and black pepper.
Spoon filling into the bottom pie crust. Cover with
the top crust, and crimp edges to seal. Slit the top
crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10
minutes before serving.
Nutrients per serving
Calories 384
Total fat 21.9g
Cholesterol 41mg
Sodium 934mg
Carbohydrates 40.8g
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4. Eggplant Casserole Recipe
A tasty dish for the whole family
From "Portland’s
Palate... A Collection of Recipes from the City of
Roses," published in cooperation with your Daily
Inbox newsletter.
Ingredients:
3 medium eggplants, sliced into 1/4-inch slices
Salt
1/2 cup canola or olive oil
1/2 cup onion (1 medium), coarsely chopped
1 pound ground beef
1 garlic clove, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cinnamon
1 teaspoon salt
Dash of freshly-ground pepper
1 (8-ounce) can tomato sauce
10 slices mozzarella cheese
1/4 cup freshly-grated Parmesan cheese
To Prepare:
Preheat broiler to 500 degrees.
Place sliced eggplant into a colander, sprinkle well
with salt and set aside for at least 30 minutes to
allow salt to draw excess liquid from eggplant.
Pat eggplant slices dry with a paper towel.
Place on a greased or non-stick baking sheet and brush
with oil using a pastry brush. Broil for
approximately 4 minutes or until slices are just
browned. Turn slices over and repeat process for
remaining side.
Layer broiled eggplant slices in a 9 x 13-inch greased
baking dish. Set aside.
In a saute pan over medium-high heat, combine onion
and ground beef and saute until meat is browned.
Stir in garlic, oregano, basil, cinnamon, salt and
pepper. Add tomato sauce, remove from heat and
cool.
Preheat oven to 350 degrees.
Place large tablespoons of beef mixture on top of
eggplant slices in baking dish. Place slices of
mozzarella cheese over top to completely cover beef
layer. Sprinkle with Parmesan cheese and bake at
350 degrees for 30 minutes.
Sprinkle with additional Parmesan cheese just prior to
serving.
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5. Pasta, Seafood and Eggs:
Eggs
Au Gratin
from Portland’s Palate...
A Collection of Recipes from the City of Roses
___________________________________
INGREDIENTS:
1 teaspoon butter
3/4 pound salami, coarsely chopped
8 eggs, beaten
6 ounces mozzarella or Monterey Jack cheese, grated
1 Roma tomato, chopped and seeded
3/4 cup milk
1 teaspoon dried oregano
Salt and pepper
TO PREPARE:
Preheat oven to 400 degrees.
Grease a 7 x 11-inch ovenproof dish.
In a saute pan, melt butter and saute salami until
lightly browned. Drain
off all excess fat.
In a large mixing bowl, combine salami, eggs, cheese,
tomato, milk,
oregano, salt and pepper. Pour into prepared pan
and bake for 30 to 35
minutes or until set.
SERVES 4 TO 6
___________________________________
Copyright 1992 The Junior League of Portland, Oregon,
Inc. All rights
reserved.
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Portland, Oregon web site
(http://www.juniorleagueofportland.com/portland/index.jsp)
or call (503)
297-6364.
The Junior League of Portland, Oregon, Inc. is an
organization of women
committed to promoting voluntarism, developing the
potential of women and
to improving the community through the effective
action and leadership of
trained volunteers. Its purpose is exclusively
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All proceeds from League fundraising efforts,
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From Portland’s Palate, are returned to the
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