November 30th, 2006 by alice
Tags: Dip, Spinach
INGREDIENTS
- 1 (9 ounce)package chopped frozenspinach, thawed and squeezed
- 1 (16 ounce)containersour cream
- 1envelopeLipton Onion Soup Mix
DIRECTIONS
- Mix refrigerate 1 hour.
- Serve with cut up bagels.
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November 30th, 2006 by alice
Tags: Cheese, Garlic, Mashed, Potatoes, Roasted, Rosemary
INGREDIENTS
- 8-16garlic cloves
- 3tablespoonsolive oil
- 5lbsbaking potatoes, peeled and cubed
- 1/2cupmilk
- 1/4cupbutter
- 1sprigfresh rosemary
- 1/2cup gratedparmesan cheese
- salt
- pepper(lots of pepper!)
-
Garnish
- 1sprigfresh rosemary, some minced to toss in and garnish
DIRECTIONS
- Place garlic in small ovenproof bowl, and drizzle with olive oil.
- Roast for 30 minutes, or until very soft.
- Cool and peel the garlic, and reserve the oil.
- Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
- Drain, reserving 1 cup liquid.
- Discard the cooked rosmary.
- Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
- Mash to desired consistency, adding reserved cooking liquid as needed.
- Mix in 1/2 cup cheese.
- Season with minced fresh rosemary, salt and pepper all to taste.
- Garnish with fresh rosemary.
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November 30th, 2006 by alice
Tags: Cheese, Goat, Medallions
INGREDIENTS
- 8ounces soft mildgoat cheese
- 1egg
- 1tablespoonwater
- 1cupfine dry breadcrumbs
DIRECTIONS
- Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish.
- Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.
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November 30th, 2006 by alice
Tags: Baked, Beans
INGREDIENTS
- 1lbdried great northern beans
- 1lbbacon, chopped
- 1onion, chopped
- 2jalapenos, chopped
- 1/4cuptomato paste
- 1/4cupdark brown sugar
- 1/4cupmolasses
- vegetable broth
- 1/4teaspooncayenne pepper
- 1teaspoonblack pepper
- 2teaspoonskosher salt
DIRECTIONS
- Heat oven to 250 degrees F Place a cast iron Dutch oven over medium heat& stir in the bacon, onion, and jalepenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
- Stir in the tomato paste, dark brown sugar,& molasses.
- Drain the beans& reserve the soaking liquid.
- Add the drained beans to the Dutch oven.
- Place the soaking liquid in a measuring cup & add enough vegetable broth to equal 4 cups of liquid.
- Add the liquid to the Dutch oven& bring to a boil over high heat.
- Add in cayenne, black pepper& salt.
- Give them a stir and cover with the lid.
- Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
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November 30th, 2006 by alice
Tags: Cress, Melon, Salad
INGREDIENTS
- 4cupswatercress, trimmed
- 2teaspoonsolive oil
- 3/4teaspoonraspberry vinegar
- coarse salt
- fresh ground black pepper
- 12ouncesseedless watermelon, cut in 1 inch cubes(about 2 cups)
- 1-2ounce crumbledfeta cheese(about 1/4 cup)
DIRECTIONS
- In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper.
- Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.
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