Tupperware
Bread pudding

• 2 1/2 c of white day old bread cubed
• 1 1/4 c warm milk
• 1/4 c sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla
• 2 eggs beaten
• 1/2 c raisins
• 1/4 c chopped nuts, if desired

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• 3 cups cold milk
• 1 pkg. (4 serving size) Jell-O Pudding & Pie filling, any flavor
• 1 1/2 cups Ice cream - any flavor

Easy Biscotti

In a bowl put and mix

• 4 eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 tablespoon vanilla
• 1 tablespoon almond extract

• 3 cups all purpose flour
• 1 teaspoon baking power

Chicken Parmigiana I got this one from a friend. It's great to make this a head and freeze in the rock n serve and then on one of those nights you don't know what to have take this out pop in the mico, and make a tossed salad and some garlic bread and you have a great quick meal.
Lynn

Chicken Parmigiana

• 1/3 c. dry bread crumbs
• 2 T. grated Parmesan cheese
• 3/4 t. Italian seasoning
• 1/2 t. garlic powder
• 4 boneless, skinless, chicken breasts
• 1 egg, beaten
• 8 oz. can tomato sauce
• 3/4 c. shredded mozzarella cheese

I generally use Italian seasoned bread crumbs to make it easier. This also is delicious made with round steak instead.

Family Microsteamer Recipes

• 2 cans of country biscuits, cut into fourths
• 1/3 c. white sugar
• 1/3 c. brown sugar
• 1 tsp. cinnamon
• 1/2 stick butter or margarine
• Optional - 3/4 nuts, chocolate chips, raisins

Breakfast Quiche

• 12 Brown ‘n Serve Sausage Links
• 1 c. sliced Swiss Cheese (cheddar, etc.)
• 2 c. whole milk
• 1/2 c. pancake mix
• 1/4 tsp. pepper
• 6 eggs
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. finely chopped onion (green onion, bell pepper, mushrooms, broccoli too!)

Pineapple Upside-Down Cake

• 1 box Jiffy Yellow Cake Mix (or 1/2 box regular yellow cake mix)
• 1 can sliced pineapple
• 1/2 c. pineapple juice (from can)
• 1/2 c. brown sugar
• 1 egg
• 3 Tbs. margarine
• Cherries, if desired

No-Knead Tupperware Bread

• 3 packages dry yeast
• 3 3/4 cups warm water(105° to 115°)
• 10 cups all purpose flour
• 6 tblsp sugar
• 6 tblsp stick margarine melted
• 1 tblsp salt
• 2 eggs, slightly beaten

Let stand at room temp. until seal"pops off". Spoon the dough into 3( 9X5) loaf pans, coated with cooking spray, let rise in warm place ( 85 degrees) 30 minutes or util double in size. Bake at 350° for 40 minutes or until loaves sound hollow when tapped.

Tupperware Pastry

You'll be amazed at how easy it is to make delicious pies, quiches, and tarts with this pastry. Ingredients:

• 5 cups all purpose flour
• 1 lb lard
• 1 can (12oz) of clear soda(ginger ale, club soda, etc)
  Directions:

  1. Measure flour into a large thasta bowl.
  2. Cut shortening into flour using tupperware sandwich spreader.
  3. Mix well until mix is crumbly(use a pastry mixer too if needed)
  4. Add soda and cut in a little-bit with sandwich spreader.
  5. Place seal on thatsa bowl and shake in a circular pattern in front of you. Your body will be moving as if you were rolling a hula-hoop around your waist. ( you get exercise with this recipe lol)
  6. After shaking for about 2 minutes, the dough will start rolling around inide the bowl, this means that it is finished and can be taken out and rolled into shape using the tupperware rolling pin and pastry sheet.

  ------------------------------------------------------------------------
  === Lynn Gauvain
  973-674-3572
  CONSULTANT
  CORONET SALES
  FAIRFIELD NJ
  The Tupperware Place
  The place to talk about Tupperware!

  Peanut Brittle

  Here's a really good, really fast, yet not always so easy Peanut Brittle recipe. It's from a really old cookbook, so I've had to adjust the time on it.

  • 1 cup Sugar
  • 1/2 cup light corn syrup
  • 1 cup salted peanuts
  • 1 teaspoon butter or margerine
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  Yield: 1 1/2 pounds
  In 1 3/4 or 3 quart stack-cooker casserole combine sugar and corn syrup; stir. Cook on HIGH 2 minutes. Add peanuts; stir well. Cook at HIGH for 1 1/2 minutes; add butter or margerine and vanilla, stirring well. Cook at HIGH for an additional 45 seconds. Add baking soda; stir gently until light and foamy. Immediatly pur mixture onto buttered cookie sheet (I've used buttered and non-buttered tinfoil and it's worked great. Less mess later to clean up.) Spread thinly. Cool; break into small pieces.

  I've cut most of these times in half from what the recipe origanaly called for. If your candy comes out to chewy, increase cooking times by seconds. If candy is turning brown before it's done cooking, you may need to cut your cooking times by seconds.

  Good luck. It's a great recipe, especially if you love peanut brittle.

  Christina Sutton Bayou Jazz Sales
  Gretna, Louisiana

  Jell-O No Bake Cheese Cake

  • 1 Box Jell-O no Bake Cheese CAke
  • 1 8oz Pkg. Cream Cheese
  • 1 can pie filling, cherry or blueberry ( or use the pkg, from the box mix)
  prepare crust as per box directions. Prepare filling as per box directions, and add cream cheese. Take Jell Ring Mold and make sure insert is sealed in place. Spread pid filling around bottom of mold. Spread cheesecake filling around on top of pie filline Spread crust mixture on top of that. Seal and refrigerate 1 hour.

  Take off seal, invert onto a plate or tray. Lift insert tab, and it should fall right off.

  Honey Butter Whip

  • 1/4 lb butter or margarine (Stick not whipped)
  • 2 1/2 C. powdered sugar
  • 1 C. Honey
  Let butter come to room temperature. Beat ingredients together until smooth. Store in Mini Rect 1 or Super Oval 1 in the refrigerator. Spread on hot muffins, buscuits, toast, etc. Makes 3 cups.

  Chicken and Portobello Mushroom Pastries:

  You can buy a premade frozen pastry dough or make your own pastry dough using this easy method: 1 pkg. (2-3/4 tsp.) active dry yeast 1 cup warm water 1 tbsp. sugar 1/2 tsp. salt 2 tbsp. olive oil 1-1/2 cups all-purpose flour 1-1/4 cups whole wheat flour In a bowl, dissolve the yeast in the water. Stir in the sugar, salt and olive oil. Blend in the flours. Knead on a floured surface for 5 minutes. Cover with a damp cloth for 5 minutes.

  Ingredients:
  

  • Dough to make 2-crust 9-inch pie
  • 3 tbsp. olive oil
  • 1 rounded tsp. minced garlic
  • 1 small yellow onion, finely chopped
  • 2 cups chopped Portobello mushrooms
  • 1-1/4 cups chopped broccoli florets
  • 2/3 cup marinara sauce
  • 3 cups diced cooked chicken breast
  • 2 cups shredded part-skim mozzarella cheese
  • Milk, for glazing top
  1. Preheat the oven to 375 degrees. Divide the dough into 6 equal portions and roll each out into a 7 inch round, 1/4 inch thick. Over medium-high heat, warm the olive oil in a skillet and sauté the garlic and onion for 2 minutes; add the mushrooms and sauté 2 minutes. Add the broccoli and sauté until it is bright green and tender, about 5 minutes.

  2. Remove from heat and mix in the marinara sauce, chicken and mozzarella. When cool, spoon onto the middle of each round of dough. Fold over, crimp to seal edge, and brush with milk. Bake 20 minutes in OvenWorks, or until the pastries are golden brown. Serve hot. Makes 4 to 6 servings.

  Taken from Chicken Dinners 1,2,3 by Jacqueline Heriteau with Holly Hunter. Copyright © 1996 by Crown Publishers, Inc. For more ideas, visit http://family.go.com/Foods/

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