March 6th, 2006 by alice
Tags: Chicken, Crepes, Saltimbocca
INGREDIENTS
- 1/2cup freshly gratedparmesan cheese
- 1cupseasoned dry bread crumbs
- salt & freshly ground black pepper
- 1/2lbbutter, melted
- 12slicescooked ham, thin(about 1/8″x 2″x4″)
- 12slicesmozzarella cheese(about 1/4″x1″x4″)
- 12 cookedcrepes(7 or 8″ in diameter)
- 1cup dicedcooked chicken
- 2largeplum tomatoes, seeded and chopped
- seasoning saltor poultry seasoning
DIRECTIONS
- Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
- Place a slice of ham and a slice of cheese on each crepe.
- Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
- Roll up crepes, folding in ends as you go.
- Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
- Place in a shallow baking dish.
- Drizzle with any remaining butter and sprinkle with remaining crumbs.
- Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.
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March 6th, 2006 by alice
Tags: Catfish, Classic, Fried
INGREDIENTS
- 4 farm-raisedcatfish fillets
- 3/4cupyellow cornmeal
- 1/4cupflour
- 2teaspoonssalt
- 1teaspooncayenne pepper
- 1/2teaspoongarlic granules
- olive oil, for pan frying
- tartar sauce or lemon wedges, as accompaniment (optional)
DIRECTIONS
- Rinse fillets, and pat dry.
- Combine all dry ingredients in a shallow dish.
- Dredge catfish in flour cornmeal mixture, pressing on breading so it adheres to fish, and place on waxed paper.
- Fry catfish in a large skillet in about 1/4″ of hot oil (about 350 degrees F) until golden brown on both sides, about 6-8 minutes total.
- Drain on paper towels.
- Serve with lemon wedges and tartar sauce.
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March 6th, 2006 by alice
Tags: Trash, White
INGREDIENTS
- 1 (24 ounce)packagewhite almond bark
- 1cupRice Krispies
- 1cupCheerios toasted oat cereal
- 1cupCap’n Crunch cerealor peanut butterCap’n Crunch cereal
- 1cupmini marshmallows
- 1cupsalted mixed nuts
DIRECTIONS
- In a large bowl melt white almond bark in micromave for 3-5 minutes until soft.
- Add remaining ingredients and mix well.
- Drop by spoonfuls on wax paper lined cookie sheets.
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March 6th, 2006 by alice
Tags: Cherrylmond, Slices
INGREDIENTS
- 1/2cupbutter, softned
- 1/3cup packedbrown sugar
- 1/2teaspoonbaking powder
- 1dashsalt
- 2eggs
- 1tablespoonorange juiceor kirsch
- 2 1/2cupsflour
- 1/3cup finely choppedalmonds
- 1egg yolk
- 1tablespoonmilk
- 1/2cupcherry preserves(I use raspberry jam)
- 1ouncebittersweet chocolate, chopped (optional)
- 1/4teaspoonshortening (optional)
DIRECTIONS
- Line a cookie sheet with foil;set aside In a large mixing bowl beat butter with an electric mixer on med-high for 30 sec.
- Add brown sugar,baking powder,and salt.
- Beat until combined.
- Beat in eggs and orange juice until combined.
- Beat in as much flour with the mixer as possible use a wooden spoon to add any remaning flour and 1/4 cup of nuts.
- Divide dough in half.
- Shape each half into prepared cookie sheet.
- Flatten to 1 in thick.
- Make an indention that’s 1 in wide and 1/2 in deep down the middle of each log from end to end.
- Combine egg and milk.
- Brush on top and sides of dough.
- Spoon in filling.
- Sprinkle with remaining nuts.
- Bake in a 375 oven for 25-30 min or until a wooden toothpick comes out clean.
- Cool logs on cookie sheet on a wire rack for an hour.
- Transfer logs to a cutting board,with a serrated knife cut each log crosswise into 1/2 in thick slices.
- If desired, in a small pan heat chocolate and shortening over low heat until melted,stir frequently.
- Drizzle over slices.
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March 6th, 2006 by alice
Tags: Creamed, Gratin, Spinach
INGREDIENTS
- 2 (10 ounce)bagsfresh spinach or4 bunchesfresh spinach, stemmed,thoroughly rinsed to remove sand,spun dry,and torn into 1 inch pieces
- nonstick cooking spray
- 1cup choppedonions
- 2-3clovesgarlic, peeled and minced
- 1/2cup tub-stylelight cream cheese, at room temperature
- 1/2teaspoondried oregano, lightly crushed
- 1/2teaspoonsaltor seasoning salt
- 1/2teaspoonfresh ground black pepper
- 2mediumtomatoes, sliced about 1/4 inch thick
- 2-4tablespoons toastedpine nutsor slivered almonds
- 1/4cupdry breadcrumbs
- 2tablespoons finely gratedfresh parmesan cheese
DIRECTIONS
- Preheat oven to 375 degrees F.
- Spray a large Dutch oven with cooking spray and place over medium heat.
- Add onions and garlic and saute 3-4 minutes.
- Add spinach, cover, and cook 2 minutes or until spinach wilts.
- Add cream cheese, oregano, salt or seasoned salt, and pepper.
- Cook, uncovered, for an additional minute or until cream cheese melts, stirring to combine.
- Spoon spinach mixture into a 1 quart gratin dish or shallow casserole coated with cooking spray.
- Arrange tomato slices on top of spinach, and sprinkle with toasted nuts, breadcrumbs, and Parmesan cheese.
- Bake at 375 degrees F for 30 minutes or until topping is golden brown.
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