Indialife :: India Cuisine

Ingredients :
Paprika
1 c Shredded Swiss cheese
1/2 c Chopped onion
3 Eggs
1 1/2 c Milk
1/2 c Extra light mix*
1/2 ts Prepared mustard

Method :
Preheat oven to 375°. Butter a 9" pie dish and sprinkle with a bit of paprika.
Arrange cheese and onion in the pan.
Beat eggs with milk, mix & mustard until smooth.
Pour over cheese; sprinkle with paprika.
Bake until set, about 30 mintues. Let stand 10 mintues before serving.
Serves 3 to 4 as a main dish, 4 to 6 as a side.

Tomato Cheese Frittata

Ingredients :
2 tb Butter
1/4 c Chopped onion
1 c Peeled seeded & chopped tomatoes
8 Eggs
2 ts Seasoned salt
1/2 ts Oregano
1/4 c Milk
1 c Shredded cheddar cheese
1 tb Chopped parsley

Method :
Melt butter in 9" skillet with ovenproof handle;Saute onion until clear.
Add tomatoes; set aside.
Beat eggs with seasoned salt, oregano and milk;
stir in cheese and parsley. Pour into skillet;
bake at 350°. 15-20 minutes or until set. Serve at once.

Pesto Toasts

Ingredients :
1 1/2 c Fresh basil leaves
2 Cloves garlic
1/2 c Olive oil
1 c Grated Parmesan
5 tb Mayonnaise
Salt and pepper to taste
1 French or sourdough baguette cut in 24 slices
24 Fresh basil leaves; for garnish optional

Method :
Finely chop garlic and basil in processor.
Gradually pour in oil while machine is running; process until smooth. Mix in cheese.
In a bowl, whisk together pesto and mayonnaise; season.
Preheat broiler. Lightly brown one side of bread on one side.
Spread pesto on untoasted side to within 1/4" of edges.
Broil until bubbly, do not burn. Garnish, if desired.

Zucchini Oven Omelet

Ingredients :
2 c Chopped zucchini
1/4 c Chopped green pepper
1/4 c Oil
6 Eggs; lightly beaten
2 tb Grated Parmesan
1 tb Light cream
1 tb Butter; melted
1/2 ts Salt
1/8 ts Pepper
1/2 c Shredded Cheddar cheese

Method :
Saute zucchini and pepper in oil about 3 minutes, or until tender. Mix eggs, cheese, cream, butter, salt and pepper; pour over vegetables.
Cook, stirring gently, until eggs are set on bottom, about 3 minutes.
Sprinkle with cheese; bake at 350°. 5 to 7 minutes or until cheese is melted and eggs are set.
Makes 4 to 6 servings.

Coconut Buttons

Ingredients :
1 c Softened butter
1/2 c Sugar
2 tb Milk
1 ts Coconut extract
3/4 ts Baking powder
1/2 ts Salt
2 2/3 c Flour
1 1/2 c Flaked coconut; chopped
4 oz Semisweet chocolate
1 tb Shortening

Method :
Beat butter, sugar, milk, coconut, baking powder and salt until fluffy.
Stir in flour and coconut until dough is a bit crumbly. Squeeze together.
Divide into 4 pieces, form into a 10X1" log.
Wrap in plastic; chill until firm.
Preheat oven to 325°.
Cut each log into 1/2" slices. Place, 1" apart, on ungreased cookie sheets.
Make 4 holes in each to make a button.
Bake 20-25 minutes until lightly browned. Remove to rack to cool.
Melt chocolate and shortening.
Dip bottom of each cookie so it comes slightly up the side of each.
Scrape from bottom leaving a very thin layer.
Place, chocolate side down, on waxed paper until set.