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Killer Bread
Here's Carole Rock's Killer Bread from Poppa Rock's Family Cookbook - Also. Slice loaf in half horizontally. Butter cut sides of both halves3 and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake at 400 deg. for 15 to 20 minutes, until top is brown and puffed. Cut into wedges and serve hot. CAROLE'S NOTE: If fresh basil & oregano are available it will really make a powerful difference, but use triple the amount of each when using fresh herbs. Margaret...this is one of the most popular goodies we've had on the board. Carole's 2 Poppa Rock Cookbooks are full of superb goodies.
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Lemon Garlic Bread
Cut bread diagonally into 1-inch slices. Combine remaining ingredients; brush over cut sides of bread. Wrap loaf in foil. Bake at 400 for 15-20 minutes or until heated through.
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Lemony Mushrooms
Brin lemon juice, water and seasonings to boil in a small pot. Add mushrooms, cover and simmer 3 min., or till mushrooms seem slightly cooked. Remove from heat and cool in liquid. Drain and toss with parsley.
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Mushroom Fritters
Prepare batter by blending all but mushrooms, salt, and lemon till smooth. Wipe mushrooms clean with a mushroom brush or moistened paper towel. (mushrooms will sponge full of water if they are washed in the sink, making for a watery dish.The soil they are grown in is sterile, so a little dirt won't hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat with remaining, cooking till golden. Keep mushrooms that are already cooked on a sheet lined with absorbent papaer in a low oven. Serve. I also do zuchinni slices this way and serve with fresh ranch dip.
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Liver Pate
1. Marinate livers in the cognac overnight. Drain
2. Soak dried mushroom in hot water for 1 hour. Drain it squeezing out all the liquid
3. Melt 1 tbs butter in a pan
4. Add the livers, onion, mushrom and garlic. Cook until almost all the red has disappeared.
5. Add the cream, the funghi, and the spices and cook to reduce by half over high heat.
6. Turn off heat, process everything and mix in the butter while still hot.
7. Pour into a mold and refrigeraye
8. If you like you may top it with gelatine.
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Marinated Beef Roll
In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.
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Marinated Mushrooms
Pack mushrooms into a sterile jar stir together remaining ingredients-mix well pour over mushrooms screw on lid to seal chill for several hours, inverting jar frequently.
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Meatballs in Chile Sauce
* Corn Tortillas should be 6 inches in diameter and should be cut into
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.
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Mexican Deviled Eggs
Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.
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Mini calzones
Fold out pizza dough and cut into about 2" by 2" squares, pressing seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella and a Tablespoon or so of whatever combination of the remaining ingredients you want i.e. I used spinach and onion, pepperoni and green pepper, etc. etc.... Fold dough over filling, pressing edges together (like a half-moon shaped turnover). Brush calzones with melted butter and bake on a baking sheet at 400 for about 30 minutes- they should be golden. I served them with a small bowl of commercial marinara sauce.
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Minted Eggplants
Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin.
Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown.
Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes.
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Mushroom Pate
Melt butter in a large skillet. Add leek and garlic. Saute until leek is tender, about 8 minutes.
Stir in mushrooms, parsley and thyme. Saute until mushrooms give off their juices, about 10 minutes.
Stir in wine or sherry. Season to taste. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly.
Puree in blender or food processor until smooth. Place mixture in 3-cup terrine. Refrigerate, covered, several hours or overnight. Garnish with fresh herbs and carrots. Serve with toasted French bread slices. Store tightly wrapped in the refrigerator, this intensely-flavored spread can be prepared up to two days in advance.
If you like, substitute some of the more exotic mushrooms that are readily available today, such as shitake, enoki or oyster, for part of the mushrooms.
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Nachos
* There should be 1 1/2 cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.
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Onion Bits
Cut small (1½" to 2" diameter) rounds of white bread. Spread top with mayonnaise (not salad dressing) 1/4 inch thick. Place soice of onion about the same diameter as the bread on each round. Sprinkle liberally with Parmesan cheese. Broil until golden brown (2-3 minutes). Best prepared early in the day and refrigerated until ready to brown them. Serve hot as an hors d'oeuvre or with a soup.
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Party Appetizer
BLEND CHEESE AND MILK IN BOWL. ADD DRIED BEEF(CUT INTO SMALL PIECES), GREEN PEPPERS, ONIONS, GARLIC SALT AND PEPPER. MIX WELL. STIR IN SOUR CREAM AND SPREAD INTO BAKING DISH AND BAKE AT 350 FOR 20 MINUTES, PLACE PECANS ON TOP . SERVE WARM WITH CRACKERS FOR DIPPING.
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Paupers Pate
Heat bacon, onions, and carrots in a saucepan, over a moderate flame for 5 minutes remove from pan, set aside saute chicken and sausage until well browned remove to a food processor with a slotted spoon add 3 tablespoon pan drippings, discard remainder of pan drippings add remaining ingredients and process until nearly smooth pack into a plastic lined mold cover and chill for 4-24 hours invert onto a serving platter remove and discard plastic wrap serve at room temperature, with assorted crackers or cocktail breads to the side.
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Pita Crisps
Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully!
VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates.
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Pizza Rolls
1) Roll the dough to 15"x20" rectangle on a floured surface... Spread the cream cheese over the dough to within 1" of the edges...
2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over the cream cheese and roll the dough from the LONG sides, pressing the edges together to seal... Brush the top and sides with the olive oil and sprinkle with the Italian seasoning...
3) Cover and let rise in a warm place for 1 hour... and preheat your oven to 350o...
4) Bake 30 to 35 min or until golden brown... Slice and serve...
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Pretzels
Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container.
Makes 12 6-inch pretzels.
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Quick Sardine Pate
Place the sardines in a bowl with the lemon rind and juice. Mash well with a fork until smooth. Beat in the fromage frais, cottage cheese and cucumber. Season to taste with garlic salt and pepper. Turn into four individual dishes or one larger one. Chill well. Garnish with cucumber twists and parsley before serving.
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