19/Nov/2008
Broiled Tomatoes
Ingredients:
3 large tomatoes
2 Tablespoons Dijon mustard
½ cup Italian-seasoned breadcrumbs
½ cup freshly shredded Parmesan cheese
½ teaspoon fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 ground red pepper
6 Tablespoons butter or margarine, melted
1. Cut tomatoes in half crosswise. Pat cut surfaces of halves with paper towel to remove excess moisture. Spread mustard evenly over cut sides.
2. Combine breadcrumbs, cheese, thyme, salt, black and red pepper and butter. Stir well. Spoon mixture evenly over tomato halves. Place halves on rack of a broiler pan.
3. Broil 5 ½ inches from heat 2 to 4 minutes, or until lightly browned. Serve hot.
Yield 8 servings.
Salmon Quiche
Ingredients:
3 large eggs, beaten
1 8 oz. carton sour cream
½ cup (2 oz.) shredded Cheddar cheese
½ cup (2 oz.) shredded Mozzarella cheese
¼ cup mayonnaise
1 Tablespoon grated onion
1 teaspoon chopped fresh dill, or ¼ teaspoon dried dillweed
1/8 teaspoon hot sauce
14 ¾ oz canned salmon, undrained, or 1 cup cooked or grilled salmon, chopped
½ teaspoon chopped fresh dill
1 prepared refrigerated pie crust
Garnish: fresh dill sprigs
1. Place pie crust in 9-inch pie plate. Use fork to perforate bottom and sides of crust. Bake 10 minutes at 400˚ F. Set aside.
2. Combine eggs and next seven ingredients in large bowl. Drain and flake canned salmon or use cooked salmon. Add to egg mixture, stirring well. Spoon mixture into crust. Bake at 325˚ F for 45-50 minutes.
Garnish.
Mini Pecan Pies
Ingredients:
Pastry:
• ½ cup butter, softened
• 3 oz. cream cheese, softened
• 1 cup all-purpose flour
Filling:
• 1 egg (you may use an egg substitute)
• 1 tbsp. butter, melted
• 1 tbsp. cream cheese, softened
• ¾ cup dark brown sugar
• 1/8 tsp. salt
• ¼ cup white or light corn syrup
• 1 tsp. vanilla
• 2/3 cup pecan chips
Instructions:
1. Combine butter, cream cheese and flour until mixed well. Let sit for about one hour.
2. Combine all other ingredients except pecans, mixing well. Fold in pecans one-third cup at a time.
3. Roll flour mixture into small balls, pressing against side and bottom of lightly greased mini muffin pan.
4. Fill pastry shells with pecan mixture, with each pastry about ¾ full.
5. Bake at 325˚ F for 25-30 minutes, or until pastry is golden brown.
Makes 24 mini pies.
Ingredients:3 large tomatoes
2 Tablespoons Dijon mustard
½ cup Italian-seasoned breadcrumbs
½ cup freshly shredded Parmesan cheese
½ teaspoon fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 ground red pepper
6 Tablespoons butter or margarine, melted
1. Cut tomatoes in half crosswise. Pat cut surfaces of halves with paper towel to remove excess moisture. Spread mustard evenly over cut sides.
2. Combine breadcrumbs, cheese, thyme, salt, black and red pepper and butter. Stir well. Spoon mixture evenly over tomato halves. Place halves on rack of a broiler pan.
3. Broil 5 ½ inches from heat 2 to 4 minutes, or until lightly browned. Serve hot.
Yield 8 servings.
Salmon Quiche
Ingredients:3 large eggs, beaten
1 8 oz. carton sour cream
½ cup (2 oz.) shredded Cheddar cheese
½ cup (2 oz.) shredded Mozzarella cheese
¼ cup mayonnaise
1 Tablespoon grated onion
1 teaspoon chopped fresh dill, or ¼ teaspoon dried dillweed
1/8 teaspoon hot sauce
14 ¾ oz canned salmon, undrained, or 1 cup cooked or grilled salmon, chopped
½ teaspoon chopped fresh dill
1 prepared refrigerated pie crust
Garnish: fresh dill sprigs
1. Place pie crust in 9-inch pie plate. Use fork to perforate bottom and sides of crust. Bake 10 minutes at 400˚ F. Set aside.
2. Combine eggs and next seven ingredients in large bowl. Drain and flake canned salmon or use cooked salmon. Add to egg mixture, stirring well. Spoon mixture into crust. Bake at 325˚ F for 45-50 minutes.
Garnish.
Mini Pecan Pies
Ingredients:Pastry:
• ½ cup butter, softened
• 3 oz. cream cheese, softened
• 1 cup all-purpose flour
Filling:
• 1 egg (you may use an egg substitute)
• 1 tbsp. butter, melted
• 1 tbsp. cream cheese, softened
• ¾ cup dark brown sugar
• 1/8 tsp. salt
• ¼ cup white or light corn syrup
• 1 tsp. vanilla
• 2/3 cup pecan chips
Instructions:
1. Combine butter, cream cheese and flour until mixed well. Let sit for about one hour.
2. Combine all other ingredients except pecans, mixing well. Fold in pecans one-third cup at a time.
3. Roll flour mixture into small balls, pressing against side and bottom of lightly greased mini muffin pan.
4. Fill pastry shells with pecan mixture, with each pastry about ¾ full.
5. Bake at 325˚ F for 25-30 minutes, or until pastry is golden brown.
Makes 24 mini pies.
