On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough and bring down top; bring up bottom of dough and roll in jell

Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.     strongServings: 6/strong  b

Cut the bread loaf horizontally in half. Mix the oil, vinegar, sugar, oregano and red pepper together, blending well. Drizzle evenly over the cut sides and top halves of the bread. Layer the lettuce, cheese, ham, and salami, tomatoes, and peppers on the bottom half of the br

Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Ligh

In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to

In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the ma

* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts w

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad gr

In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to

1. Wrap each cube of melon in a piece of prosciutto. 2. On each of 36 skewers, thread a cube of cheese, an olive, and a prosciutto melon cube. Place skewers in a tightly sealed container. 3. At serving time, drizzle with olive oil and dust with pepper. Makes 3

Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving. Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G) Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG I had some modifications: I om

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. Note: Recipe is in

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or u

Crush grapes until you have a gallon of juice; strain and cook boiling until 1/2 liquid is left. Add slowly 1 1/2 (cups? KM) whole wheat flour, stirring constantly over low flame. Add 1/2 teaspoon nutmeg and 2 cups sugar before flour. Add lemon juice. Pour into 9 x 13 1/3 x

Wrap 1 inch cubes of sharp process American cheese in partially cooked slices of bacon. Wash fresh mushrooms, don t soak or peel, or use canned mushroom crowns. Alternate bacon cheese cubes and mushrooms on skewers along with stuffed green olives and cocktail weiners. Leave a b

Drain and chop artichoke hearts finely and set aside. Mix remaining ingredients until smooth and creamy. Add artichoke hearts and mix well. Place in long shallow dish that has been greased or sprayed with non stick spray. Sprinkle with paprika. Bake at 375 F. for approximate

Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeez

Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8" pan. Bake at 325 for 30 min. Can be baked, frozen and re heated. This recipe was a great success at a party Christmas Eve. Hope you like it. Let me know. Happy New Year

Recipe by: Anna DIPANCRAZIO Put the artichoke hearts in a food processor until they are cut up into sma Pour into a microwaveable dish and microwave on High for 5 minutes. When do If you don t have a microwave, you can put it into a 350 degree oven for 10

Open hearts and drain. Chop with fork adding dressing mix and mayo. Mix w Better after chilled a couple of hours.     strongServings: 1/strong  

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups PETER KUMP PRODIGY GUEST CHEFS COOK

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on

Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips.     strongServings: 4/strong  

PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups     strongServings:

* The artichoke hearts should not be marinated Artichoke Hearts. Just the plain ones. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix

Cut artichoke hearts into small pieces. Mix all ingredients together except paprika. Put into baking dish and sprinkle paprika on top for color. Bake at 350 degrees F. for 20 minutes or until bubbly. Serve with crackers or baguette thins. People usually rave about this one!

1 lb mushrooms large ones 2 TB canola oil 3 lg garlic cloves peeled and : minced 2 TB ginger peeled and minced : fresh 3/4 c red bell pepper finely : chopped (1 : md pepper) : I stalk bok choy chopped : (1/2 cup) 1 ts sesame oil br

Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg to a workable consistency and spread evenly on each slice of bread. Place an asparagus spear on each slice and roll up. Dip in melted butter to coat thoroughly. Place on cookie sheet and freeze.

* Remove crusts and flatten each slice. Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 m

Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you pref

Find a saucepan that s wide enough to hold the asparagus spears lengthwise and set it over medium high heat. Fill about three quarters with water, add the salt and bring to a boil. Plunge the spears into the boiling water, return to a boil and cook until the spears are just

Serves 2 3 The mouthwatering texture of this rich green dip is the perfect base for its fresh, slightly garlicky flavour. A popular favourite for all times of the year. Scoop the flesh out of the avocado and blend it thoroughly in the food processor with the sp

Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.     strongServings: 4/strong  

In a mixing bowl, mash avocado. Add onion, mayonnaise, thyme, basil, rosemary, sage, marjoram, and sour cream. Mix well. serve with crackers or chips. Yields 2 cups.     strongServings: 10/strong  

Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and salt and blen

From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl.

Select a well rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp fnife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section

* Use 3 California Avocados (dark skinned type) that have been peeled and pitted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a

Remove stems form mushrooms and chop finely; reserve caps. Combine chopped stems and remaining ingredients in bowl; mix well. Stuff mixture into reserved mushromm caps. Place on baking sheet. Bake at 350 degrees for 25 to 35 minutes or until heated through. Source: Grea