Sleep on It
Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!
By Carol Gordon
(Hyperion Books, Paperback, 9781401308162, 290pp.)
Publication Date: March 2006
List Price: $13.95*
* Individual store prices may vary.
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Pearson's Pond Bed & Breakfast - Juneau, Alaska 1 cup soft silken or firm tofu
1 cup rice or soy milk (plain or vanilla)
1 cup liquid egg product*
3/4 cup nonfat ricotta cheese
10 oz. bag no-fat shredded mozzarella cheese
4 oz. can mushrooms
1 medium red bell pepper (or substitute a few sun-dried tomatoes)
1 medium yellow or green bell pepper mild jalapeno peppers (2/3 of a small can of Ortega roasted mild chilies, chopped)
1 1/2 cups cubed or ground ham
1/2-1 tsp. hot curry powder
1 Tbsp. onions, chopped
1 tsp. granulated steak seasoning
1/4 tsp. garlic salt
1/2 tsp. cilantro
2 baked, cooled pie crusts Blend first 4 ingredients and the spices in a blender. Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander for a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Cover and refrigerate overnight. The next day: Pour liquid from blender over the contents in pie crusts. Bake about 45 minutes at 350 F till knife inserted into pie comes out clean. Let set at least 15 minutes, then cut into wedges and serve. May be re-heated in the microwave. Makes 2 pies. Serves 6-12.