Spinach-and-goat Cheese French Bread Pizzas
Ingredients & Directions 2 c Torn spinach Vegetable cooking spray 1/8 ts Pepper 1 French roll, (7-inch-long) 1/4 c Tomato paste 1/4 ts Dried Italian seasoning 1/2 sm Garlic clove, minced 1 Hard-cooked egg, sliced 2 tb Crumbled chevre, (1 ounce) -(goat cheese) Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside. Slice roll in half lengthwise; place, cut sides up, on a baking sheet. Broil 2 minutes or until golden. Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of bread. Top with spinach mixture, egg, and cheese. Broil 2 minutes or until cheese softens. Yield: 2 servings. Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g Carbohydrate; 98mg Cholesterol; 220mg Sodium NOTES : Substitute blue cheese for chevre, if desired. Yields 2 Servings
Oatmeal Cake And Frosting
Ingredients & Directions 1 c Oatmeal 1/2 ts Salt 2 ea Eggs 1 c Sugar 1 1/2 c Boiling water 1 1/3 c Flour 1 1/2 ts Cinnamon 6 tb Butter 1/2 c Shortening 1/3 c Cream or evaporated milk 1 ts Soda 1 c Coconut & nuts (optional) 1 3/4 c Brown sugar Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9″ X 13″ pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson Yields 1 servings
Crabcakes (mf)
Ingredients & Directions 1/4 c Mayonnaise 1 tb Dijon mustard 1 ds Worcestershire sauce 1/2 c Finely sliced scallion; -light and dark part 1 ts Salt 1 lg Egg; lightly beaten 1 lb Picked over crab 1/4 c Fresh breadcrumbs; or more Tabasco sauce 2 tb Vegetable oil 2 tb Butter Flour for dredging Cole slaw made with threads -of carrot, red bell pepper -and parsley In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw. Yield: 4 servings Yields 4 Servings
Breadless Salami Sandwich
Ingredients & Directions 1/2 lb Thinly sliced hard salami Carrots, julienned Dijon mustard Celery, julienned Chopped parsley Spread each slice of salami with a thin coating of mustard, sprinkle with parsley. Place several strips of carrot and celery on, roll up, arrange on platter and serve. Yields 6 servings
Julia's Birthday Cake
Ingredients & Directions 1 pk Chocolate cake mix; batter -prepared ; according to the ; package directions ; (18.25 ounces) 2 c Heavy cream; (1 pint) 1/2 c Sugar 1/2 ts Vanilla extract 1 pt Fresh strawberries; washed 1/2 c Semisweet chocolate chips; -coarsely chopped (3 ; ounces) Bake the cake batter according to the package directions for two 9-inch round layers; let cool then remove from the pans. In a large bowl, beat the heavy cream and sugar until stiff peaks form. Add the vanilla; mix well. Reserve six strawberries for garnish; hull and slice the remaining strawberries. In a medium bowl, combine 2 cups whipped cream and the sliced strawberries; mix well. Invert one cake layer onto a serving plate. Spread the strawberry mixture over it. Place the second cake layer over the first, then frost the top and sides of the cake with the remaining whipped cream. Sprinkle the chopped chocolate evenly over the top and garnish with the reserved strawberries. Chill for 2 hours then serve or cover loosely and keep chilled until ready to serve. Yields 1 servings
Basic Butter Cookies
Ingredients & Directions 1 c All-purpose flour 1/2 c Cornstarch 1/2 c Powdered sugar 3/4 c Butter; room temperature 1/2 c Walnuts; chopped Recipe by: Cooking With Bon Appetit – Cookies Preheat oven to 300F. Sift the first 3 ingredients into a large bowl. Add butter and mix well. Stir in walnuts. Drop by teaspoons onto a baking sheet. Bake until cookies are lightly golden, 20 to 25 minutes. Cool on racks. Makes about 30 cookies. Yields 1 Servings
Pimiento Cheese Bread
Ingredients & Directions *INGREDIENTS* 3 tb All-purpose flour 2 tb Butter or margarine, melted 1 tb Sugar 1 ts Salt 1/2 ts Ground marjoram 1/4 ts Ground thyme 1 c Milk 1/2 c Sharp cheddar cheese (1-1/2 -oz) 1/4 c Pimiento, finely chopped 1 pk Dry yeast 2 tb Warm water (105 to 115 -degrees) 3 3/4 c All-purpose flour (3-1/4 to -3-3/4 cups) 1 tb Butter or margarine, melted *DIRECTIONS* Combine first 6 ingredients in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees). Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack. Yields 1 loaf. Yields 6 Servings
