Tag Archives: cheese

Tuscan Bread Salad with Fresh Mozzarella and Basil

Posted on March 15, 2014 by | Leave a comment

Vinaigrette
2 T red wine vinegar
1 t Dijon mustard
1 t minced shallots
½ t chopped fresh thyme
½ t minced garlic
1/3 c olive oil
Kosher salt and fresh ground black pepper

Salad
4 slices rustic bread, cut 1” thick
Olive oil
24 black olives, oil-cured
½ pint cherry tomatoes, cut in half
6 oz fresh mozzarella cheese, cubed
4 c salad greens
1 T pesto
¼ c fresh grated parmesan cheese
¼ c pine nuts, toasted
4 lemon wedges

For vinaigrette, combine vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in oil in a steady stream until dressing emulsifies. Season with salt and pepper, set aside.

Liberally brush both sides of bread with oil. Gill bread on both sides until golden and nicely marked by the heat. Remove, then use a serrated knife to cut into cubes. Put bread into serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto into the vinaigrette. Pour the dressing over the salad and toss well. There should be enough to soak into the bread, but the salad greens shouldn’t be drenched.

Divide the salad among four plates. Scatter with parmesan cheese and pine nuts. Serve with lemon and fresh ground pepper.

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Posted in Cookbook V2, Ellen and Charles's Recipes, Salads

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Hoagie Dip

Posted on March 15, 2014 by | Leave a comment

½ lb ham
¼ lb salami
¼ lb Ham-O-Cola
1 medium tomato
½ head lettuce
¼ lb American cheese
¼ lb provolone cheese
Oregano
Mayonnaise

Dice all meats and cheeses. I find the fastest and easiest way is to stack alternate slices of the cooked ham and American cheese and dice them, and then to stack the salami, ham-o-cola, and provolone cheese and dice them. This ensures a good mixture and prevents the cheeses from sticking together.

Dice the tomato and lettuce and add to the mixture. Add oregano to taste. (I use about 2 t.) Add mayo until just moist. (I use about ¼ c.)

Mixture will get juicier as it sits.

Serve as an appetizer over small pieces of French bread.

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Posted in Appetizers and Dips, Cookbook V2, Katie and Dan's Recipes

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Swiss Chicken Cutlet

Posted on March 15, 2014 by | Leave a comment

10 boneless skinless chicken breast halves
Salt
2 eggs, beaten
1 c bread crumbs
¼ c cooking oil
3 T butter
½ t salt
1/8 t pepper
2 ½ c milk
½ c dry white wine
1 c shredded swiss cheese

Sprinkle chicken cutlets with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 T of the oil. /Brown chicken cutlets, a few at a time, adding the remaining oil as needed. Set chicken aside.

In saucepan, melt the butter. Blend in the flour, ½ t salt, and pepper. Add milk all at once, cook and stir until mixture is thickened and bubbly. Remove from  heat; stir in wine. Pour about half of the sauce into the bottom of a 13×9 baking dish. Arrange cutlets on top of the sauce. Top with remaining sauce. Cover and chill several hours or overnight.

Bake, covered, in 350 oven until heated through, about 50 minutes. Sprinkle with cheese. Return to oven for two minutes. Serve with wild rice.

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Posted in Cookbook V2, Entrees, Marian and Joe's Recipes

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Summer Salad

Posted on March 15, 2014 by | Leave a comment

2 T olive oil
1 T balsamic vinegar
3 cloves garlic, crushed
12 oz penne pasta
¼ c Kalamata olives, chopped
2 T capers
3 oz feta cheese, crumbled
2 c spinach, chopped

Combine all ingredients and toss well.

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Posted in Cookbook V2, Maureen and Ron's Recipes, Salads

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Reuben Soup

Posted on March 15, 2014 by | Leave a comment

6 c chicken broth
¾ lb corned beef brisket, cooked and chopped
1 can sauerkraut, drained
1 large carrot, grated
½ c onion, chopped
1 clove garlic, minted
½ t dried thyme
¼ t ground white pepper
¼ t dried tarragon
1 bay leaf
3 T cornstarch
1/3 c water
2 c shredded swiss cheese
1 c whipping cream
Rye bread cubes, toasted

Combine the first ten ingredients in a Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 30 minutes. Remove and discard bay leaf. Combine cornstarch and water, stirring until smooth. Stir mixture into soup. Bring to a boil, stirring constantly. Boil one minute. Remove from heat. Add shredded cheese and cream, stirring until cheese melts. Top each serving with rye cubes. Yields 12 c.

Notes: Good winter supper served with rye bread.

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Posted in Cookbook V2, Soups and Stews, Tom and Lois's Recipes

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Roasted Grapes and Blue Cheese

Posted on March 15, 2014 by | Leave a comment

¼ c sugar
3 T water
½ vanilla bean
3 c seedless red grapes, stemmed and washed
4 large grape leaves, optional
4 oz gorgonzola, crumbled

Combine sugar, water, and vanilla in a shallow 9×9 baking dish, stir. Add grapes to the dish and bake at 400 for 20 minutes, shaking once or twice. Discard vanilla bean. Put grape leaves on each of the four plates. Arrange the warm grapes and drizzle with syrup. Divide the cheese into four servings and sprinkle it onto each plate.

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Posted in Appetizers and Dips, Cookbook V2, Tom and Lois's Recipes, Vegetarian

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Spiral Sandwiches

Posted on March 15, 2014 by | Leave a comment

1 15” lavosh, or 4-6 plain tortillas
1 pkg light cream cheese, softened
1 T fresh basil, snipped, or 1 t dried
1 T fresh oregano, or 1 t dried
¼ t salt
¼ t garlic powder
¼ t pepper
4 oz sliced smoked turkey
4 oz sliced smoked ham
1 large tomato, thinly sliced
4 ounces jack or swiss cheese, sliced thin
1 c alfalfa sprouts
2 large romaine lettuce leaves, rib removed

Mix filling ingredients (cream cheese through pepper). Spread over bread surfaces. Arrange turkey and ham over the cream cheese. Top with tomato, then cheese, then sprouts. Lay lettuce on top of sprouts along one side of bread. Roll up like a jelly roll. Wrap in plastic. Chill for 2 – 24 hours. Cut in halves of 1” slices to serve.

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Posted in Cookbook V2, Entrees, Jeanne and Tim's Recipes

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Stone Oven Pasta Salad

Posted on March 15, 2014 by | Leave a comment

Salad
2 9-oz pkgs cheese-filled tricolor tortellini
3 handfuls tri-color dried corkscrew pasta
1 pkg basil, torn up
1 jar oil-packed sun-dried tomatoes
1 c shredded parmesan cheese

Dressing
1 c olive oil
¼ c lemon juice
1 ½ t salt
½ t garlic
2 T Worcestershire sauce

Cook and drain pasta. Toss with remaining salad ingredients. Mix dressing ingredients and shake well. Pour over salad and toss until coated.

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Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads, Vegetarian

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Bruschetta

Posted on March 15, 2014 by | Leave a comment

1 loaf italian bread, a non-sour, soft bread with few holes so that it will hold the topping.
6 Roma tomatoes
3 ounces kalamata olives, pitted, preferably from the deli
1 package fresh basil
4 cloves garlic
4 ounces feta cheese, from the deli
extra virgin olive oil

Dice tomatoes. Dice olives. Dice basil leaves. Dice garlic. Mix all. Crumble in feta cheese. Coat lightly in olive oil. Add minced garlic to taste.

Slice bread rather thickly. Paint both sides of the slice with olive oil and broil in oven or brown in pan on top of the stove, so that outside is toasted and crunchy and the inside is soft. Serve bread and topping separately. For the most scrumptious combo, pile toasts high with topping. Serves about 4-5, depending on how much you love this stuff!

Notes: Thanks to Pat (our food-fantastic friend of the family), I am famous among my family for this dish, which even non-tomato-eating Ellen likes! It took burning a few of my mom’s brand new pans (and some other things around the kitchen) for Pat to teach it to me and to get the crostini toasted just right, but it’s almost better than anything I ever ate in Italy! An anytime great appetizer.

Pronounced: bru-SKAY-tah. Warning: Can be messy to eat, and hands smell of garlic and olives for days after preparation, but very worth it.

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Posted in Appetizers and Dips, Breads, Cookbook V2, Lily's Recipes

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Strawberry Pizza

Posted on October 11, 2013 by | Leave a comment

1 c self-rising flour
¼ c powdered sugar
½ c melted butter
8 oz Philadelphia cream cheese
14 oz sweetened condensed milk
1/3 c lemon juice
1 t vanilla
½ c sugar
2 T cornstarch
½ c water
2 pints strawberries, halved
Few drops red food coloring (optional)

Combine flour with powdered sugar, add butter and mix well. Pat dough into a 14” pizza pan and bake at 350 for ten minutes or until light brown. Combine cream cheese, milk, lemon juice, and vanilla. Mix well and spread on cooled crust and chill. Combine sugar and cornstarch in big saucepan and add water, mixing until smooth. Cook over medium heat, stirring constantly, until thick, about five minutes. Add strawberries and food coloring. Cool completely, then spread strawberry mixture over cream cheese and crust. Chill; cut into wedges.

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Posted in Desserts, Marty and Dan's Recipes, Original Cookbook

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