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BREAD500.TXT
Make the corn bread: In a bowl, stir together the flour, cornmeal,
baking powder and salt. In a small bowl, whisk together the milk, egg and
butter and stir the mixture into the cornmeal mixture, stirring until the
batter is just combined. Pour the batter into a greased 8-inch square
baking pan and bake the corn bread in the middle of a preheated 425 degree
F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the
corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it
cool completely. Crumble the corn bread coarse into 2 shallow baking pans
and toast it in the middle of a preheated 325 degree F. oven, stirring
occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
The crumbled corn bread may be made 3 days in advance and kept in an
airtight container.
In a large bowl, whisk together the eggs, milk, cayenne and salt to
taste, add the crumbled corn bread, tomatoes and scallions and combine the
mixture well. Divide the corn bread mixture between 2 greased 9-inch round
cake pans, let it stand for 15 minutes and bake the pudding in the middle
of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is
golden. Cut the pudding into wedges.
From: Gourmet - January 1992
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--------- Recipe via Meal-Master (tm) v7.05
Title: Dried Tomato Crostini
Categories: Sun-dried, Breads, Ethnic, Appertizers
Servings: 24
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Waldine Van Geffen VGHC42A
Sun-dried tomato halves;
dry pack
/4 c Boiling water
tb Balsamic or red wine vinegar
md Tomato; peel, seed, chop
/4 c Red onion; finely chop
Pitted ripe olives; minced
tb Olive oil
1 1/2 ts Parsley; snipped
1 cl Garlic; minced
1/2 ts Capers; drain, chop
Cracked black pepper
8 oz Loaf baguette-style French
-bread
Parmesan or Mozzarella;shred
Fresh thyme sprigs; optional
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2
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1
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2
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4
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Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes
to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin
strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,
garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,
about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven
for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5
minutes more or till light brown. Spoon tomato mixture onto toasted bread
and serve immediately. Or, if desired, sprinkle added Paremsan cheese or
mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or
till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve
immediately. (wrv)
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--------- Recipe via Meal-Master (tm) v7.05
Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre
Categories: Sun-dried, Breads, Spreads, Cheese
Servings: 8
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Waldine Van Geffen VGHC42A
1 oz Pk Montrachet; or other soft
fresh goat cheese
4 ts Fresh thyme; minced or
1 ts Dried thyme; crumbled
1/4 c Sour cream
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2
1
/3 c Walnuts; chopped
/2 c Oil-pk sun-dried toms; drain
Fresh thyme; minced
Walnuts; chopped
French bread baguettes;slice
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chop
2
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency
with sour cream. Season with generous amount of pepper. Mound cheese in
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