Dine Without Whine Weekly Recipes
by Christine Steendahl
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Baked with Love by Kay Gibson
is the perfect tool to help your family enjoy stress free and nutritious
This Week's Recipes:
Crunchy Corn Chip Chicken
Makes 6 servings
6 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
2 cups shredded Cheddar cheese, divided
1 (1 1/4-ounce) packet taco seasoning mix
2 cups barbecue corn chips, crushed
1. Arrange chicken in an ungreased 13" x 9" baking pan;
2. Combine soup, one cup cheese and taco seasoning together; spread
over chicken. Bake at 450 degrees for 45 minutes; sprinkle with corn
chips and remaining cheese. Return to oven; bake until cheese melts,
about 5 minutes.
Classic Cheese Soufflé
Makes 4 servings
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard (dry)
Dash of ground red pepper (cayenne)
1 cup milk
1 cup shredded cheddar cheese (4 ounces)
3 eggs, separated
1/4 teaspoon cream of tartar
1. Heat oven to 350°.
2. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of
triple-thickness aluminum foil 2 inches longer than circumference
of dish. Butter one side of foil. Secure foil band, buttered side
in, around top edge of dish.
3. Melt margarine in 2-quart saucepan over medium heat. Stir in flour,
salt, mustard and red pepper. Cook over medium heat, stirring constantly,
until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in cheese until
melted; remove from heat.
4. Beat egg whites and cream of tartar in medium bowl with electric
mixer on high speed until stiff but not dry. Beat egg yolks on high
speed about 3 minutes or until very thick and lemon-colored; stir
into cheese mixture. Stir about one-fourth of the egg whites into
cheese mixture. Fold cheese mixture into remaining egg whites. Carefully
pour into soufflé dish.
5. Bake 50 to 60 minutes or until knife inserted halfway between center
and edge comes out clean. Carefully remove foil band and quickly divide
soufflé into sections with 2 forks. Serve immediately.
Cherry-Berries on a Cloud
Makes 10 servings
Pastry Crust (below)
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups whipped cream (heavy)
2 1/2 cups miniature marshmallows
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries (1 pint) or 1 package (1 ounces) frozen
1 cup fresh frozen sliced peaches, thawed
1 1/2 cups all-purpose flour
1 cup margarine or butter, softened
1/2 cup powdered sugar
1. Prepare and bake Pastry Crust.
2. Beat cream cheese, sugar and vanilla in large bowl with electric
mixer on medium speed until smooth. Beat whipping cream in chilled
medium bowl with electric mixer on high speed until stiff. Fold whipped
cream and marshmallows into cream cheese mixture; spread over crust.
3. Cover and refrigerate at least 8 hours but no longer than 48 hours.
4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert
into serving pieces; serve with fruit mixture. Cover and refrigerate
any remaining dessert.
For Pastry Crust
1. Heat oven to 400°.
2. Beat all ingredients with electric mixer on low speed 1 minute,
scraping bowl constantly. Beat on medium speed about 2 minutes or
3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 12
to 15 minutes or until edges are golden brown. Cool completely. (For
quick cooling, place in freezer 10 to 15 minutes.)
your membership to
Dine Without Whine, every Thursday You Receive In Your Personal E-Mail
Box A Complete Weekly Menu That Covers The Following Week (Monday-Sunday).
Personal Note From Christine
Recipes For Dinner Every Night Of The Week
Suggestions For Side Dishes
Ideas For Saturday And Sunday
Dessert Recipes To Be Used Anytime During the Week
addition Christine will include a grocery list (categorized by aisle) for
the week that includes all the necessary ingredients to prepare the
recipes highlighted in the newsletter! All you have to do is cross off any
items you may already have on hand - add breakfast, snack or lunch items
you may need and you're ready to shop!
Recipes will be fairly simple and family friendly - meaning hopefully your
children (or picky husband) will enjoy them as well; and they will include
ingredients that you have actually heard of. (You won't have to search all
over town for that special ingredient!)
Dine Without Whine - A Weekly Menu Plan & Grocery List Delivered To Your E-mail Box
Cooking with CatholicMom