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  Old  June 30th, 2007, 2:11pm     #16
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Muffaletta Sandwich

Makes 6 servings.

3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
1/3 lb. salami
1/2 lb. provolone cheese
1/2 lb. mild cheese
1/3 lb. mortadella
1/3 lb. prosciutto

Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

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  Old  July 5th, 2007, 9:48pm     #17
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Portobello Sandwich sounds great! YUM!
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  Old  July 5th, 2007, 9:52pm     #18
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I made these quick and easy Hush Puppies the other day and they were YUMMY! I added 2 minced jalapeno peppers to the batter for spice and it was wonderful!

Hush Puppies

1 cup yellow cornmeal
1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1 small onion, finely chopped

Oil for deep-fat frying

In a medium bowl, conbine the cornmeal, flour, baking powder and salt. Add the egg, milk and onion; stir just until mixed.

In a deep-fat fryer or electric skillet (I use an electric skillet.), heat oil to 375 degrees. Drop batter by teaspoonfuls into oil. Fry for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4-6 servings.
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  Old  July 9th, 2007, 7:16pm     #19
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Sweet potato zucchini bread
Recipe at Epicurious. Just made it. Used Splenda for half of sugar and added mini choco chips. Yummy.
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  Old  July 10th, 2007, 11:00am     #20
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Mercys....below is the only one I found at epicurious.com for Sweet Potato and Zucchini Bread....is this the one?

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)


Thanks for sharing!
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  Old  July 11th, 2007, 8:31pm     #21
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Quote:
Originally Posted by vetere
one can (non-marinated) Artichoke hearts
Tbsp. mayo (real tastes best)
and @ 3 Tbsp. of parmesan cheese
Toss all together and bake 350 degrees until lightly browned.

This tastes Awesome, the kids like it, you could put it on crackers...
I made this yesterday. I baked it for about 28 min. I think if I make it again I wil quarter the larger pieces before baking. I shouldn't say if I should say when. It was delectible. Yum!!! I ate it on low fat ritz crackers. This is a keeper!!

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  Old  July 17th, 2007, 10:26am     #22
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Thanks for the feedback CAmom! I love artichoke hearts myself so I will have to try this one!
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  Old  July 20th, 2007, 12:32am     #23
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Fiesta Roll-Ups
4 times a year, my art assn. has a reception for the new paintings that are hung in the gallery. I make this every time.

4 or more flour tortillas
8 oz. cream cheese
Equal amount grated cheddar cheese
1 8 oz. can chopped green chilies (you can use jalapeno if you like 'em hot)
about 4 green onions, chopped

Mix cheese, chilies, onions together to make a spread.
Spread a thin to medium layer on tortilla to cover it.
Roll up tortilla, and wrap in plastic wrap.
Continue until all the spread is used.
Put wrapped tortillas in refrigerator for at least an hour.
Unwrap, and cut into slices about 1/4 to 1/2 inch. (Ends will not be uniform, so I put those aside, and eat them later).
Place slices in a container that will hold them all in one layer.

You can double or triple this recipe if you need more than this makes.

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  Old  July 20th, 2007, 10:13am     #24
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Thanks kingmiller! Sounds yummy!
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  Old  August 8th, 2007, 8:26pm     #25
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Taco Biscuit Casserole
This stuff is TO DIE FOR! I can't get enough - even my DS likes it and he's a rather picky eater.

Taco Biscuit Casserole:

1¼ lb. lean ground beef
4 oz. can of chopped green Chilies
2 tsp. chili powder
1 (10 oz) can refrigerated Buttermilk biscuit dough
1½ cups shredded Monterey Jack cheese, divided
½ cup chopped onion
1 (8oz) can tomato sauce
½ tsp. garlic salt
½ cup sour cream
1 egg, lightly beaten

Directions:

Preheat oven to 375°

In a large skillet, brown the ground beef, onion and green chilies. Separate biscuit dough into 10 biscuits pulling each biscuit into 2 layers. Press 10 of the biscuit layers into the bottom of a 9-inch pie dish to form the bottom crust. Bake in oven about 5 minutes (if you don't do this, the bottom crust is doughy when the casserole is done)

Reserve the other 10 biscuits for the top layer.

Drain the ground beef mixture and add the tomato sauce, chili powder and garlic salt. Simmer for 5 minutes.

Remove from heat and stir in ½ of the cheese (reserve other ½ for the top), the sour cream and egg. Mix well. Spoon this over the bottom crust. Arrange the remaining biscuit halves to form the top crust. bake about 20-25 minutes until the top crust is a golden brown. Spread the rest of the cheese on top and bake 5 more minutes.

Note: For personal preferences, I put ALL of the cheese inside, and none on top

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  Old  August 8th, 2007, 8:48pm     #26
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Pork Chop Casserole
You DO NOT need to brown the chops first

NOTE: You can add 1½ tsp. of white vinegar to a cup of milk to make the buttermilk

You will need:

4-6 boneless pork loin chops
1 can of Cream of Mushroom OR Cream of Celery Soup
½ cup sour cream
½ cup buttermilk
1 cup Durkee French Fried Onions
¾ cup sharp shredded cheddar cheese
½ Bag of frozen shredded hash browns
Lawry's seasoned salt
salt
pepper

Preheat oven to 350°

Put 4-6 boneless pork loin chops in a casserole dish (I spray mine with Pam for easy clean up) and season with a little Lawry's seasoned salt, salt and pepper.

In a bowl mix either Cream of Mushroom or cream of Celery soup with ½ cup of sour cream, ½ cup buttermilk, ½ cup Durkee french fried onions, ½ cup shredded sharp cheddar cheese, ½ bag of frozen sherdded hash browns , and a little more lawry's and pepper.

Spread Mixture over chops and bake 40 minutes at 350° covered tightly. Remove from oven and top with the rest of the Durkee friend onions and cheddar cheese. Bake uncovered for 10 more minutes.

Let sit for about 10 minutes before you serve it so that the potatoes set a bit.

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  Old  August 8th, 2007, 8:53pm     #27
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Chicken Pie
This recipe was given to me by my Boss' wife. She got it from my Boss' mother who is VERY stingy with her recipes! It is pure heaven! If you double the recipe, use a 9X13 pan


Chicken Pie

2 Tbls. Oleo
½ cup chopped celery
½ tsp. chopped onion
1 Tbls. chopped green pepper
¼ cup flour
1½ cup chicken broth
½ cup milk
1½ cup cooked chicken in pieces
2 small cooked carrots
3 Tbls. drained peas
salt to taste
2 pie crusts

I omit the green peppers and add potatoes with the carrots.

Heat oleo and cook celery, onion and green pepper about 10-15 minutes until tender but NOT brown. Add flour and stir. Add chicken broth and stir until smooth. Add milk and cook to a smooth sauce stirring constantly. Add carrots, peas and chicken pieces to the sauce. Add salt to taste (pepper if desired). Bake for 30 minutes at 400°.

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  Old  August 8th, 2007, 9:02pm     #28
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Chicken Broccoli Casserole
layer the bottom of a 13X9 casserole dish with boned shredded chicken pieces.

cover with 2 PKGS. Chopped Broccoli cooked according to the PKG. directions.

Topping:
1½ c. Shredded Cheddar Cheese
¾ c. Mayonnaise (I use Miracle whip)
1 can cream of chicken soup
2 tbls. milk

Pour over Broccoli and Chicken layers. Cook about 45-60 minutes covered at 350°. Remove foil and top with durkee fried onions. Bake an additional 15 minutes uncovered.

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  Old  August 8th, 2007, 9:05pm     #29
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The best baked chicken EVUH

No recipe

put chicken pieces in a casserole dish skin side up. Sprinkle with celery salt, onion powder, Basil, oregano, salt, pepper, garlic powder and paprika. Bake about 30 minutes at 350º and then turn the chicken over and sprinkle again with the ingredients.

Bake 30 more minutes. Turn chicken back to skin side up and bake until juices run clear. This is so easy, but soooooo good!

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  Old  August 8th, 2007, 9:10pm     #30
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Cresent Cookies
1½ stick oleo/margarine
3 tbls. sugar
2 cups unsifted flour
¾ cup nuts

mix with hand and mold into cresent shape. Bake in 350° oven about 12-15 minutes. Roll in powdered sugar while still warm

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