FRENCH BREAD CASSEROLE

the French bread slices yield individual portions

INGREDIENTS:

2 Tbsp. Earth Balance

3 medium sweet Spanish onions, sliced

8 oz. fresh mushrooms, sliced

1 cup SHREDDED Swiss cheese

1 can cream of mushroom soup, undiluted

1 (5oz.) can evaporated milk

2 tsp. soy sauce

8 slices French bread (cut about 2 to 2 1/2 inch thick)

8 slices Swiss cheese

DIRECTIONS:

In a large skillet, melt the Earth Balance over medium heat.

the saute process, onions and mushrooms

Saute the onions and mushrooms until tender.  Place these in a 9 x 13 inch baking dish.

Sprinkle shredded cheese on top.

Lay bread slices on top. 

Combine soup, milk, and soy sauce.  Pour over bread.  Top with cheese slices.  Cover and refrigerate over night.

keep in refrigerator over night

Bake loosely covered at 355 degrees for 30 minutes.  Uncover and bake 20 minutes longer or until heated through.

Let stand 5 minutes before serving.





LAST MINUTE CHIPS

after preparing a large bowl of fresh guacamole; I was faced with NO crackers or pita bread

I substituted whole wheat tortillas for the recipe below

PITA CHIPS

INGREDIENTS:

4 whole wheat pita pockets
1/2 cup olive oil, more if needed or desired
1 - 2 tsp. granulated garlic powder
1/2 tsp salt
1/2 - 1 tsp pepper

DIRECTIONS:

Preheat oven to 375 degrees.  Cut the pitas carefully in half so that you have 8 thin pita circles.  Cut each circle into 8 pizza-like wedges.

us a pizza cutter for even cuts

Arrange on foil lined baking sheet.

In small bowl, combine the olive oil, garlic, salt and pepper.  Use a grill or pastry brush to lightly brush the seasoned oil evenly over each pita wedge.

Bake at 375 for 8 to 10 minutes.  Keep an eye on the chips because they can get extra crispy very quickly.

Remove from the oven and serve with your favorite dip or eat alone as a snack.  Yield: 64 chips

to my oil, I added some taco seasoning with the garlic, salt and pepper

makes a good last minute dipper

MY NEW FAVORITE CRACKER

wafer thin and extra crisp

nice size for appetizers

While visiting with friends in Tampa, I was introduced to a great new cracker.  I searched to find these crispy little gems only to find them nearby in Publix AND everywhere via the net. 

This Denver, CO company, 34 degrees, bills this cracker as "flat out" good.  I buy the whole wheat version (4 others are available)  and love making breakfast sandwiches with two crackers surrounding almond butter and nutella.  YUM!  The company suggests Cheddar and Gouda, nut butters and also sliced avocado and sea salt.  Whatever you choose, these thin and crisp crackers are totally addictive.

Check out the other flavors and serving ideas at their web site.

http://34-degrees.com/entertain.php


THE BEST NEWS:  9 crackers adds up to a mere 35 calories.  0 fat, 0 cholesterol, 7 grams carbs,
1 gram fiber, 0 sugars, 1 gram protein



SAVORY CREAM PUFFS

this savory cream puff makes a great appetizer OR treat it as a bread course

years ago, I used to push a small piece of olive into the dough before cooking so that each puff held a surprise

INGREDIENTS:

1 cup water

1/3 cup oleo

1 cup all purpose flour

1 tsp. salt

1/4 tsp. garlic powder

4 eggs

1 cup shredded Swiss cheese

1 small Bermuda onion

DIRECTIONS:

Heat oven to 400 degrees.

Heat water and oleo to rolling boil.

Stir in flour, salt and garlic powder.

Stir vigorously, until mix forms a ball.

Beat in eggs until smooth (whisk).

Stir in cheese and onion.

Drop 1 inch apart on lightly greased baking sheet.

Bake until puffed and golden 20 to 25 minutes.

VIDALIA ONION CORNBREAD

Asiago cheese is the secret

making a white sauce, next add the cheese

a large Vidalia onion

the finished product

yum

INGREDIENTS:

1/4 cup butter (1/2 stick)  (make appropriate healthy substitutions)

1 large Georgia Vidalia Onion

1 (8 oz) package of cornbread/muffin mix

1 beaten egg

1/3 cup whole milk (I use almond or soy)

1 cup sour cream

1 cup grated Asiago cheese

1/4 tsp salt

1/4 tsp dried dill weed

DIRECTIONS:

Preheat oven to 450 degrees.  Spray an 8 inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender but not browned, for about 3 minutes.

Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, the cheese, the salt and dill weed.  Stir to combine.

Pour into the prepared pan.  Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. 

Allow to cool slightly before cutting into squares.

Serve this as a side bread OR cut into one inch pieces and us as an appetizer.

SPINACH SPOON BREAD

While staying at my brother Bills last Tofu Day, I discovered this recipe while perusing his cookbooks and became determined to make this one.  It's addictive.

everything bakes in the crockpot

INGREDIENTS: 

1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg. (5 1/2 oz.) cornbread mix
6 green onions, sliced
1/2 cup Earth Balance, melted
1 1/4 tsp. seasoned salt

DIRECTIONS:

1.  Lightly grease a slow cooker insert; preheat on HIGH.

2.  Combine all ingredients in a large bowl; mix well.  Pour batter into slow cooker.  Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH 1 13/4 hrs. or on LOW 3 to 4 hrs.or until edges are golden and knife in center of bread comes out clean.

3.  Serve bread spooned from slow cooker.  OR, loosen edges and bottom of bread with knife and invert onto plate.  Cut into wedges to serve.

Yields 8 servings

like most food, goes great with wine  :)