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Hometown M
Ahead
If the holiday time crunch
has you wondering what snacks to have
available for unexpected guests and on
the-go family members, consider these
two no-fail, make-ahead recipes.
Julie Wesson, of Wilton Wis., sent
us her recipe for Mushroom Mini-Muf
fins. These savory muffins are great as
part of an elegant holiday buffet or to
snack on in front of the television. And
best of all, "The muffins can be frozen
and re-warmed, which makes them
handy,” Wesson says.
With some snack crackers and
Doris Sturgis’ Garlic Cheese Roll, you’ll
be ready to serve a holiday hors d’oeuvre
whenever friends stop by. The cheese
roll w'ill keep indefinitely in the refrig
erator and can be removed and sliced
when guests walk through the door,
says Sturgis of Mt. Pleasant, Texas. If
you don’t want to use processed cheese,
simply increase the amount of Cheddar
to about 2 pounds and cream cheese to
4 ounces, keeping amounts of the other
ingredients the same.
American Profile looks forward to
receiving your favorite recipes and sharing
them with our millions of readers across
the nation. Send them to Hometown Rec
ipes, American Profile, 341 Cool Springs
Blvd., Suite 400, Franklin, TN 37067.
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www.AmericanProfile.com
RECIPE:
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Mushroom Mini-Muffins
Garlic Cheese Roll
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Mushroom Mini-Muffins
Zi cup, plus 3 tablespoons,
butter, divided
I cup finely chopped sweet
or Vidalia onion
1 pound portabella mushroom
caps, finely chopped
V* cup shredded mozzarella cheese
Z* cup shredded Swiss cheese
Zi cup finely chopped flat-leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons Italian seasoning
8 slices wheat bread
1. Preheat oven to 350 F.
2. Melt 3 tablespoons butter in a large skillet over
medium heat, add onions and mushrooms, and
saute 6 minutes or until softened. Remove from
heat. Stir in cheeses, parsley, egg yolks, salt and
Italian seasoning.
3. Melt 'll cup butter in a small saucepan. With a
rolling pin. flatten each slice of bread and cut into
four squares. Dip each square into melted butter
and place in a mini-muffin cup. Top each with a
tablespoon of mushroom mixture. Bake 20 to 25
minutes or until lightJy browned. Serve warm. Gar
nish with extra cheese if desired. Serves 10 to 12.
Garlic Cheese Roll
IZi pounds sharp
Cheddar cheese
Zi pound processed
cheese (like Velveeta)
3 ounces cream cheese,
softened
Z% cup finely chopped
pecans
I teaspoon seasoning salt
Garlic powder, to taste
Chili powder
Chopped fresh parsley
Chopped pecans
1. Shred Cheddar and pro
cessed cheese into a bowl. Mix
in cream cheese. Add pecans,
seasoning salt and garlic pow
der; mix well.
2. Divide into three mounds.
Roll each into a log about 2
inches in diameter. Roll one log
in chili powder, one in parsley
and one in pecans. Refrigerate
several hours before serving.
3. Slice 'A-inch thick and serve
with crackers. Serves 10 to 12.
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