Page 22 - Florida Sentinel 5-17-19
P. 22

  Recipes
HAM & CHEESE PINWHEELS
INGREDIENTS:
• 1 (8-oz.) tube crescent roll dough
• 1/2 lb. deli sliced ham
• 2 tbsp. Dijon mustard
• 4 tbsp. butter, melted
• 8 oz. sliced Swiss cheese • 1/4 tsp. garlic powder
• 2 tbsp. chopped parsley • 1 tsp. poppy seeds
DIRECTIONS:
1) Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.
2) On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan.
3) In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.
          SLOW COOKER MEATBALLS             PIZZA-STUFFED MUSHROOMS
      INGREDIENTS:
• 1 1/2 lbs. ground beef • 1 1/4 cups Italian sea- soned bread crumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced • 1 medium yellow onion, chopped
• 1 egg, beaten
• 1 jar spaghetti sauce
DIRECTIONS:
• 1 can crushed tomatoes • 1 can tomato puree
INGREDIENTS:
• 20Mushroomcaps • 1 jar marinara sauce
• shredded moz- zarella
• 1 package mini pepperoni
• shredded basil
DIRECTIONS:
1) Preheat oven to 350 degrees F. In large oven-proof skillet, fill each mushroom cap with marinara, and sprinkle generously with moz- zarella.
2) Top each with mini pepperoni and bake until cheese is melty and pepperoni is crispy, about 15 to 20 minutes. Top with shredded basil.
CRAB ARTICHOKE DIP
             1) In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
2) In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
INGREDIENTS:
• 1 oz. (8-oz.) block cream cheese, softened
• 1 c. mayonnaise
• 1 1/2 c. shredded Monterey Jack, divided
• 1/2 c. freshly grated Parmesan • 1 oz. (14-oz.) can artichoke hearts, drained and finely chopped
• 2 cloves garlic, minced
12 oz. lump crabmeat
2 green onions, thinly sliced
2 tsp. Worcestershire sauce Kosher salt
Freshly ground black pepper
2 tbsp. Freshly chopped parsley, for garnish
DIRECTIONS:
       1) Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.
2) Transfer mixture to a 10- or 12-inch oven-safe skillet and sprin- kle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.
MAKE GARLICKY CROSTINI
1) On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 min- utes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).
2) Garnish dip with parsley and serve with Garlicky Crostini.
GARLICKY CROSTINI
1 baguette, sliced Extra-virgin olive oil Kosher salt
1 garlic clove, top sliced off
     PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 17, 2019













































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