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Cheese and Vegetable Quiche

3/4 c Lowfat cottage cheese
8 oz Carton, frozen egg
Substitute, thawed 1/3 c Skim milk
2 tb Chopped fresh basil
1/4 ts Freshly ground pepper
1 tb Olive oil
1 1/2 c Peeled, diced potatoes
1/2 c Sliced green onions
10 oz Package frozen chopped
Broccoli, thawed and Well drained 1/2 c Chopped sweet red
pepper
Vegetable cooking spray Place cottage cheese in container of an
electric blender or food processor, top with cover and process
until smooth. Add egg substitute, milk, basil and pepper; process
until smooth. Set aside. Pour oil in a large nonstick skillet;
place of medium heat until hot. Add potatoes and green onions;
saute 10 minutes. Add broccoli and red pepper; saute an additional
4 minutes or until vegetables are crisp-tender. Place vegetable
mixture in a 10-inch quiche dish that has been coated with cooking
spray. Pour egg substitute mixture over vegetables. Bake at 350F
for 50 minutes or until set. Let stand 10 minutes before slicing
into wedges.

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Stars and Stripes Celebration Cake

2 18 1/4 oz pkg yellow cake mi
- 3 Medium-size firm, ripe banan
-s 1/4 c Lemon juice; freshly squeez
-d 2 pt Strawberries; fresh, washed
- dried and hulled 24 oz Heavy cream
1/3 c Confectioners sugar
1 1/2 c Blueberries; fresh
One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10
1/2 x 1″ jelly-roll pans; line with wax paper; grease paper.
Prepare cake batter according to package directions, working with
one package at a time. Spread batter in prepared pans; bake 15 to
20 minutes until wooden toothpick inserted in center comes out
clean. Invert cake layers onto wire racks; peel off paper; cool. In
medium size bowl, toss banana slices with lemon juice. Pour off
excess juice; set bananas aside. Slice about 24 well shaped
strawberries lengthwise in half; reserve for top of cake. Coarsely
chop remaining strawberries; set aside. In large bowl with electric
mixer at high speed beat cream until soft peaks form; gradually
beat in sugar until stiff. Spoon half whipped cream into second
bowl; fold in chopped strawberries. Set both creams aside. Place
one cake layer on large serving platter; tuck strips of wax paper
under cake to keep platter clean. Using spatula, spread strawberry
cream over cake; top with second cream cake layer. Spread plain
cream over top and sides of cake; carefully remove wax paper
strips. In top left hand corner of cake, using tip of sharp knife,
mark 7 1/2 x 5″ rectangle. Place blueberries in even rows in the
rectangle to form stars of the flag. To from stripes, alternate
rows of strawberries and bananas, overlapping fruit in each row as
necessary. Chill until serving time, up to 2 hours. Cut into 2 x 1
1/2″ pieces to serve.

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Light Herbed Rice Cake

1 c Rice, medium grained
-uncooked 1 ts -Salt
4 tb Butter; melted
1 c Cheddar cheese; medium-sharp
-grated 2 tb Onion; finely chopped
2 tb Dill, fresh; OR
2 ts -Dried dill
1 lg Egg; lightly beaten
1/2 c Milk
1/4 ts Tabasco; or other hot pepper
-sauce 1 pn -Freshly ground black pepper
“For a picnic, serve these squares of cheese, and other
herb-flavored rice warm or at room temperature. They are also
delicious eaten hot with tomato sauce and thin slices of cold rare
roast lamb or beef.” Preheat oven to 350F. In a medium saucepan,
combine rice, salt, and 2 cups water. Bring to a boil over high
heat. Cover tightly, reduce heat to lowest setting, and cook for 15
to 18 minutes, or until rice is tender but still lightly firm to
the bite. Remove from heat and fluff rice with fork. In a large
mixing bowl, combine butter, cheese, onion, dill, parsley, egg.
milk, Tabasco and black pepper and blend well. Add rice and toss to
combine well. Press mixture evenly into a lightly buttered 8 or 9
inch square baking dish. Bake in the centre of the oven for 35 to
45 minutes, or until rice is beginning to brown lightly around the
edges and becomes crusty. Remove from oven and let cool for 20
minutes before cutting. Run a small knife around the edges of dish
and cut rice into 2-inch squares.