California Cuisine 

Table of Contents

• Apple Hill Cake
• California Quesadilla
• Mexican Bean Salad
• Taco Salad
• Spinach Lasagna
• Deli Rollups
• California Pizza
• California Style Baked Mac and Cheese
• Cantaloupe with ice cream
• California Pizza
• California Style Baked Mac and Cheese
• Cantaloupe with ice cream

Apple Hill Cake

This is the best, most moist apple cake we've ever had.

• 2 cups sugar
• 1/2 cup oil
• 2 eggs
• 4 cups apples , peeled and diced
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons nutmeg
• 2 teaspoons baking soda

Combine sugar, oil and eggs.
Add Apples.
Sift together flour, salt, nutmeg and baking soda.
Add Dry mixture to creamed mixture.
Pour into greased 9 x 13 inch pan.
Bake 1 hour in 350 degree oven.
Serve warm with whipped cream or vanilla ice cream, or just plain.

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California Quesadilla

• 1 avocado, diced
• 6 6-inch flour tortillas
• 6 ounces low fat mozzarella cheese, grated
• 1/2 cup diced green bell peppers
• 1/2 cup diced red bell peppers
• 1/2 cup chopped tomatoes
• 1/2 cup chopped fresh basil
• 1 Avocado, sliced

Cook flour tortillas in nonstick pan until crispy. Remove and top each one with equal portions of grated cheese, green and red bell peppers, tomato and fresh basil. Place tortillas on a cookie sheet in a preheated 300 degree F. oven for approximately 10 minutes or until cheese is melted and bubbly. Cut quesadilla into 4 slices and top each with a slice of avocado.

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Mexican Bean Salad

• 1 can black beans
• 1 can garbanzo beans
• 1 can red beans
• 1 cup frozen corn, defrosted
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup red onion, chopped
• 1/2 cup cilantro, chopped
• 1 cup vinegar
• 1 cup sugar
• 3/4 cup salad oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package taco seasoning mix

Drain canned beans, combine with corn, green and red pepper, onion and cilantro. Set aside. Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well.  Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally. Before serving, drain, and save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over salad just before serving.

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California Pizza

• 1 c Cheddar -- shredded
• 1 c Ripe olives -- sliced
• 1 12" or 4 6" Boboli shells
• 1 Avocado -- peel, slice
• 1 c Alfalfa sprouts
• 1/2 c Sour cream
• 4 sl Bacon -- cook, crumble

Sprinkle cheese and olives over shell. Bake at 450~ for 10 minutes. Top with avocado and sprouts. Garnish with sour cream and bacon.

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California Style Baked Mac and Cheese

• 1/2 cup sunflower seeds
• 1 tablespoon oil
• 3 tablespoons butter
• 1 small chopped onion
• 1 cup sliced mushrooms
• 2 1/2 cups grated cheddar cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Black pepper -- to taste

• 3 cups dry bread crumbs
• 2 tablespoons butter -- melted
• 1/4 cup chopped bell pepper
• or fresh parsley as garnish

Heat oven to 350°F. Toast sunflower seeds in oil in a skillet until golden and season with a sprinkle of salt. Boil macaroni for half the required time. (For small shells about 3 minutes.) Macaroni should still have a definite chew to it, because it will continue to cook in the oven. Sauté onions until light golden in color and add mushrooms, sauté another 4 minutes. Stir all ingredients together well and spoon into a greased baking dish. Bake for 20 minutes and cover with breadcrumbs. Bake another 10 minutes and garnish with raw green bell pepper or parsley.

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Roll Ups

• 4 green onions, thinly sliced
• 2 (8 ounce) bricks low-fat or fat free cream cheese, softened
• 16 ounces your favorite chunky salsa very well drained
• 1/4 cup cilantro, chopped
• 8 large reduce fat or fat free flour tortillas

Mix everything together and spread onto tortillas. Gently roll in tubular shape. Cover and refrigerate at least 24 hours. Slice into 1/2-inch thick pieces. Serve and enjoy.

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Taco Salad

• 1 Pound extra lean ground beef
• 1/2 Cup chopped onion
• 1/2 Cup chopped green bell pepper
• 1 pkg. taco seasoning mix
• 1 can refried beans
• 1 can tomatoes, drained -- cut up
• 1 head lettuce, torn into large pieces
• 2 large tomatoes, coarsely chopped
• 1 large ripe avocado, peeled and chopped
• 3 cups corn chips
• 1 Cup shredded Cheddar cheese

In a large skillet, brown ground beef, onion and green pepper over medium heat; drain. Stir in taco seasoning, refried beans and canned tomatoes.
Simmer 15 minutes.

In large bowl, combine lettuce, tomatoes and avocado. Just before serving, toss corn chips with lettuce mixture. Place lettuce mixture on individual serving plate. Top with meat mixture and sprinkle with cheese.

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California Spinach Lasagna

• 1 jar of spaghetti sauce
• 1 pound Ricotta cheese
• 2 eggs
• 10 ounces frozen chopped spinach, thawed and well drained
• 1 box lasagna noodles
• 12 ounces shredded Mozzarella cheese

Grease bottom of 13 x 9 inch lasagna dish. Spread a layer of jarred sauce on bottom. Mix Ricotta, 2 eggs, thawed and drained spinach in bowl. Put 4-5 uncooked lasagna noodles on sauce to cover bottom.  Next, spread 1/2 Ricotta mixture, 1/2 of Mozzarella cheese and 1/2 jar of sauce. Repeat 1 more time and top with seasonings. Cover tightly with foil and bake at least 1 hour on 350 degrees. Noodles should be tender to fork. Serves 12.

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Cantaloupe with Ice Cream

• 1 whole cantaloupe -- ripe
• 4 scoops vanilla ice cream
• 2 sprigs mint, for garnish (opt.)

Cut melon in half, remove seeds and fill cavities with equal amounts of ice cream. Serve immediately with mint sprig garnish (optional).

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These recipes have been gathered from all over the Internet and from various recipe books. I do not take credit as the author of any, unless specifically stated in the recipe. 

Revised: April 25, 2005

Copyright © 1999-2003  Linda Hays All Rights Reserved