Artichoke Nibblers

A guaranteed hit – just don’t tell the guys about the artichokes!

Artichoke Nibblers
Print
Ingredients
  1. 2 – 6 oz. jars marinated artichoke hearts
  2. 1 small onion, finely chopped
  3. 1 garlic clove, minced
  4. 4 eggs, beaten
  5. 1/4 cup fine dry bread crumbs
  6. 1/4 tsp. salt
  7. 1/4 tsp. each: pepper, oregano and Tabasco sauce
  8. 2 cups grated sharp cheddar cheese
  9. 4 oz. jar pimento
  10. 2 Tbsp. snipped parsley
Instructions
  1. Drain liquid from 1 jar of artichoke hearts and discard. Drain liquid from the other jar into frying pan. Add onion and garlic and saute. Chop artichokes into quarters. Combine eggs, crumbs, salt , pepper, oregano and Tabasco sauce. Stir in cheese, pimento, and artichokes. Add onion mixture. Pour into 9″ square buttered baking dish. Sprinkle with parsley and bake at 325 F. for 30 minutes, or until lightly set. Cut in 1″ squares.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 57), Enjoy! (Page: 41)
https://www.fotosuite.com/
 
 

Muffuletta

This layered sandwich is known for its tangy olive salad filling. A great idea for hikers, bikers or sandwich likers!

Muffuletta
Print
Ingredients
  1. 10″ round Italian loaf
  2. Filling
  3. 1/2 cup pimiento-stuffed green olives
  4. 1/2 cup pitted black olives (NOT the canned kind!)
  5. 6 1/2 oz. (184 ml) jar marinated artichokes, drained
  6. 1 garlic clove, minced
  7. 1 Tbsp. minced jalapeno pepper (seeds removed)
  8. 1/3 cup parsley, minced
  9. 1/4 cup olive oil
  10. 1/2 lb. (250 g) grilled chicken or salami, thinly sliced
  11. 1/2 lb. (250 g) provolone, mozzarella or swiss cheese, thinly sliced
Instructions
  1. Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2″ shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary!) on top to compress the sandwich; chill for several hours. (If you’re doing your homework, or a crossword, you’ll just have to contend with a cool word book). Cut in wedges with a serrated knife….after you remove the dictionary!. Serves 8-10
  2. Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
https://www.fotosuite.com/
Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
Book Reference – That’s Trump (Page: 13)

Elsie’s Potatoes

A must with turkey dinner……can be made ahead and frozen.

Elsie’s Potatoes
Print
Ingredients
  1. 5 lbs. potatoes or 9 large 2.5kg
  2. 8 oz. low-fat cream cheese 250g
  3. 1 cup fat-free sour cream 250ml
  4. 2 tsp. onion salt 10ml
  5. 1 tsp. salt 5ml
  6. pinch of pepper
  7. 2 Tbsp. butter 30ml
Instructions
  1. Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 173), Enjoy! (Page: 87)
  2. Counting calories had been for many people, a weigh of life.
https://www.fotosuite.com/
 
 

Dream Slice

Dream Slice
Print
Ingredients
Crust
  1. 1 1/3 cups (325 mL) flour
  2. 1 Tbsp. (15 mL) sugar
  3. 3/4 cup (175 mL) butter
Filling
  1. 2 eggs
  2. 1 cup (25 mL) brown sugar
  3. 1 tsp. (10 mL) vanilla
  4. 1 cup (25 mL)shredded coconut
  5. 2/3 cup (150 mL) walnuts, chopped
  6. 1/4 cup (50 mL) glazed cherries, snipped
  7. 3 Tbsp. (45 mL) flour
  8. 1 tsp. (5 mL) baking powder
  9. pinch of salt
Butter Icing
  1. 1/4 cup (60 mL) butter
  2. 2 1/2 cups (625 mL)sugar
  3. 3 Tbsp. (45 mL) cream
Instructions
  1. Crust: Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of a lightly greased 8″ x 8″ cake pan. Bake at 350F (180C) for 20 minutes.
  2. Filling: In a medium bowl beat eggs. Gradually add sugar and vanilla. In a second bowl, sift flour, baking powder and salt. Add to sugar mixture. Gently mix in remaining ingredients. Spread over cooked crust and return to a 300F (150C) oven for 25 to 30 minutes until top is set and lightly brown.
  3. Icing: Cream butter. Add icing sugar alternately with cream until spreading consistency is reached. Spread over cooled cake.
  4. The good thing about spoiled children is that you never have any in your own family.
  5. Book Reference – The Best of Bridge (Page: 195)
  6. Share on facebookShare on printShare on emailShare on twitter
https://www.fotosuite.com/

 

 

 

 

Hash Brown Potatoes – Schwarties

Great for buffets! Freezes well. Serves 8-10.

Hash Brown Potatoes – Schwarties
Print
Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
https://www.fotosuite.com/

Many a woman marries a man for life and then finds out he doesn’t have any.

Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.

Roasted Tomato Basil Soup
Print
Ingredients
  1. Roasted Tomato Basil Soup
  2. Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.
Ingredients
  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
Instructions
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions,garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.
  4. Book Reference – A Year of The Best (Page: 67)
https://www.fotosuite.com/

Yummy Chicken

The name says it all! Serves 6

Yummy Chicken
Print
Ingredients
  1. 1/4 cup flour
  2. 1/2 tsp. salt
  3. 1/4 tsp. pepper
  4. dash of thyme
  5. 3 – 4 lb. cut-up chicken (remove the skin – it’s healthier!)
  6. 1/4 cup butter, melted
  7. 4 green onions, chopped
  8. 1/2 cup mushrooms, sliced
  9. 2 Tbsp. lemon juice
  10. 1 tsp. sugar
  11. 1/2 tsp. salt
  12. 1/3 cup apple juice
Instructions
  1. Mix flour, salt, pepper, and thyme in a plastic bag. Shake chicken to coat well. Brown chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix together lemon juice, sugar, salt and apple juice. Pour over chicken and bake at 325 F. for 1 hour.
Notes
  1. Book Reference – Winners (Page: 86)
https://www.fotosuite.com/

He who hesitates is interrupted.

Curried Cauliflower

There’s nothing wrong with teenagers that reasoning won’t aggravate!

Curried Cauliflower
Print
Ingredients
  1. Make ahead and freeze.
  2. 4 cups cauliflower (1 head) 1 L
  3. 1 tbsp milk 15 mL
  4. 1 can (10 oz/284 mL) cream of 1
  5. chicken soup (reduced sodium)
  6. 1⁄4 cup mayonnaise 60 mL
  7. 1⁄2 cup shredded Cheddar cheese 125 mL
  8. 1 tsp curry powder 5 mL
  9. 2 tbsp butter, melted 30 mL
  10. 1 cup cracker crumbs 250 mL
  11. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
  12. There’s nothing wrong with teenagers that reasoning won’t aggravate!
Instructions
  1. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
Notes
  1. There’s nothing wrong with teenagers that reasoning won’t aggravate!
https://www.fotosuite.com/
  • Click image to buy A Year of the Best