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| 4oz |
goat cheese |
 |
| 8oz |
cream cheese |
| 1 tbsp |
lemon juice |
| dash |
lemon pepper |
| 1/4 cup |
pesto |
| 1/4 cup |
sundried tomatoes, chopped |
| 6 tbsp |
bread crumbs |
| pound |
sliced muenster cheese |
| |
Blend goat cheese in food processor
until smoothe. Add lemon juice, lemon pepper,
softened cream cheese, and mix well until creamy.
In a separate bowl combine 3 tbsp bread crumbs
with the pesto. In another bowl, mix 3 tbsp bread
crumbs with the chopped sundried tomatoes.
Line small bread pan with saran wrap, bottom
and sides. Place sliced muenster cheeses over
the saran wrap, on bottom and sides, and cut to
fit. Add a layer of cream cheese mixture, spread
over with pesto mix and smoothe. Add another layer
of the cream cheese mix, and top with a layer
of the sundried tomato mixture. Top with cream
cheese mix. Place remaining slices of cheese on
top, and fold saran wrap over. Refrigerate 12
to 24 hours.
To Serve
Fold back saran wrap and invert loaf onto attractive
serving platter. Serve with sliced baguette and
crackers. |
Artichoke Crab Dip with Sourdough
Baguette
| 4 oz |
crab meat |
| 4 oz |
artichoke hearts |
| 2 tbsp |
lemon juice |
| 3 cups |
mayonnaise |
| 1/4 cup |
jack and cheddar cheeses, shredded |
| 1/4 cup |
bread crumbs |
| |
salt and pepper to taste |
| |
Place crab meat and artichokes
in food processor and chop. Remove and place
in bowl, add remaining ingredients, and mix
well. Bake in greased casserole dish 350@ for
20 minutes. Serve hot with sliced baguette.
|
Southwestern Crab Tier
| 8oz |
crab meat shredded |
| 3 tbsp |
diced onion |
| 2 tbsp |
diced green pepper |
| 1 |
chopped tomato |
| 1 cup |
chopped avocado |
| 3 tbsp |
cilantro |
| 2 tbsp |
olive oil |
| 1 cup |
mayonnaise |
| dash |
chili powder |
| dash |
lemon juice |
| 1 tbsp |
red wine vinegar |
| |
salt and pepper to season |
| |
Combine crab, peppers, onion, lemon
juice, and mayonnaise. Mix tomatoes, chili powder,
vinegar, and olive oil. Cut avocado. Place avocado
on plate, add tomato mixture, and top with crab
mix. |
Chicken Marbella
| 1⁄2
|
cup bread crumbs |
| 1⁄4 |
cup raisins |
| 2 Tbsp |
Italian seasoning |
| 2 cups |
olive oil |
| 1 cup |
red wine |
| 1⁄4 |
cup each green and black olives |
| 1⁄4 |
cup balsamic vinegar |
| 2 lbs |
boneless chicken thighs
salt and pepper to taste |
| |
Combine brown sugar, vinegar, seasoning,
wine, olives, raisins and mix well. Add olive
oil and stir. Add chicken. Marinate overnight.
Bake in roasting pan at 350@ for 30 minutes. |
| (4) 6oz |
halibut filets
lightly seasoned
with salt and pepper |
| 8 oz |
cream cheese |
| 2 tbsp |
lemon juice |
| dash |
lemon pepper |
| 16 oz |
mayonnaise |
| 1/8 cup |
shredded parmesan cheese |
| 1/8 cup |
shredded Monterey jack cheese |
| 3 tbsp |
Dijon mustard |
| dash |
paprika |
| 1/8 cup |
oriental bread crumbs |
| |
Soften cream cheese, blend until
smooth.
Add lemon juice, lemon pepper, mayonnaise and
other ingredients.
Mix well. Spread mixture over top of halibut
filets.
Bake 350 at for 20-25 minutes. |
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