August 22, 2010

Southwestern Savory Muffins

10 bacon strips
2 cups all purpose flour
1/4 cup sugar
1 T. baking powder
3/4 cup. milk
1 egg
1 -1/2 cups (6oz) shredded cheddar cheese
1/4 cup diced green chilies

In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside. In a Large bowl, combine flour, sugar and baking powder. In a mixing bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper lined muffin cups three-fourths full. Bake at 400 F. for 15-20 minutes or until golden brown. serve warm.
14 muffins.

Tilapia Piccata


4-6 Tilapia fillets
½ cup dry white wine
2 lemons juiced
2 Tbls. chopped parsley
salt to taste
2 Tbls. whole capers
1 tsp. minced capers
4 Tbls. flour
4 Tbls. sweet butter
4 Tbls. peanut oil

Preheat over to 450 degrees. Dust fillets with flour and brown in a heavy skillet over medium heat in the peanut oil 2 minutes per side. Remove fish and drain excess oil. Deglaze the pan with the white wine add butter and capers. Place the fish back into the pan and bake for 5-7 minutes, until firm. When ready, place fish on warm plates and add the lemon juice, salt and parsley back into the pan. Mix well and pour over the fish and serve. Makes 4 servings.

Southwestern Egg Casserole

10 eggs
1 pint cottage cheese
1 lb. Monterey jack cheese
7 oz. chopped can green chilies
1 t. baking powder
1/2 t. salt
1/2 C. melted butter
1/2 C. flour

 Melt butter in 13 x 9 pan. Beat eggs until lemon color and mix with the rest. Chill overnight if desired.

Bake at 350°F. for 30 minutes and let set 30 minutes. Enjoy.