Melt your troubles away when you settle into a warm bath scented with lavender essential oil and soothe your skin with just the right touch of healing oils like coconut oil. Comes in a jar of nine tablets
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Melt your troubles away when you settle into a warm bath scented with lavender essential oil and soothe your skin ... more

Melt your troubles away when you settle into a warm bath scented with Mint essential oil and soothe your skin with just the right touch of healing oils like coconut oil. Comes in a jar of nine tablets
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Melt your troubles away when you settle into a warm bath scented with Mint essential oil and soothe your skin ... more

Order one for 10.00, 2 for 20, etc. Upstate Locally Grown Market is a loving cooperative effort of many. If you love what we do, and would like to make a donation toward our cause, here is your opportunity. Add any amount to help us. We are very grateful for your support of local farms and producers. Though we have no paid employees, there are still operating costs to consider. You may also specify, at check out, if you would like for your contribution to go to a certain project or area. Thank you from the bottom of our hearts!
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Order one for 10.00, 2 for 20, etc. Upstate Locally Grown Market is a loving cooperative effort of many. If ... more

Apple Walnut Salad Ingredients: 2 green apples, cored and sliced very thinly 1-1/2 cups walnuts, chopped 3/4 cup Parmesan cheese shavings 1 to 2 bags of prewashed mix baby greens Balsamic vinaigrette This salad gives an elegant touch to any meal, but it couldn't be simpler to toss together! Simply pour greens into a large bowl and top with the apple slices, walnuts and Parmesan shavings. Wait until just before serving to mix in the desired amount of dressing Apple and Walnut Salad *Image featured above Prep Time: 10 min Total Time: 10 min Serves: 6 Ingredients 1 pkg. (6 oz.) DOLE® Butter Bliss Salad or other DOLE salad variety ( or local lettuce) 1 DOLE Red Apple, Diced 1 DOLE Green Apple or Pear, thinly sliced 1/4 cup crumbled blue cheese (From Upstate Locally Grown) 1/2 cup chopped walnuts, toasted (Or local pecans) 1/4 cup olive or walnut oil 4 teaspoons balsamic or red wine vinegar 1 tablespoon finely chopped shallot (or spring onions from Spurgeon Farm) 1 teaspoon Dijon mustard Instructions Toss salad, apples, blue cheese and walnuts in bowl. Stir together oil, vinegar, shallot and mustard* until blended in bowl. Pour dressing over salad; toss to coat. *Time Saving Tip: If desired, substitute 1/3 cup bottled balsamic vinaigrette for oil vinaigrette dressing in recipe.
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Apple Walnut Salad Ingredients: 2 green apples, cored and sliced very thinly 1-1/2 cups walnuts, chopped 3/4 cup Parmesan cheese ... more

CESAR SALAD IN PARMESAN CHEESE BASKETS So elegant in the little cheese baskets, yet so easy to make. Use recipe for Parmesan Cheese Basket with this. Swiss-Garden’s Caesar Salad Ingredients 100gm Romaine lettuce 50gm Parmesan Cheese basket 10gm Chopped beef bacon 50gm Crouton 10gm Caesar dressing Preparation Croutons 50gm White bread (cubes) 2gm Chopped parsley and basil 30gm Olive oil 1gm Salt Lightly fry the cubes of white bread with chopped parsley and basil until golden brown Caesar dressing 1 Egg yolk 4gm Chopped garlic 5gm Chopped anchovies 10gm Dijon mustard 5gm White vinegar 10gm Olive oil 5gm Lemon juice 5gmParmesan cheese powder Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.
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CESAR SALAD IN PARMESAN CHEESE BASKETS So elegant in the little cheese baskets, yet so easy to make. Use recipe ... more

Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl of soup - and it's just as good on a warm sunny day with a fresh salad. But it can be hard to find time to bake yeast bread, which takes at least three or four hours to rise and bake. That's when a quick bread is called for. This recipe featuring chunks of cheddar cheese and sour cream can be made in less than an hour and a half. It also makes a great toast for breakfast. (Larger image.) Makes one loaf. Adapted from Cook’s Illustrated, May/June 2004. Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 70 minutes Ingredients: 1 cup shredded parmesan cheese 3 cups all-purpose flour 1 Tbsp. baking powder 1/4 tsp. cayenne pepper 1 tsp. salt 1/4 tsp. ground black pepper 4 oz. cheddar cheese (the sharper the better)* 1 1/4 cups whole milk 3 Tbsp. melted butter 1 large egg; lightly beaten 3/4 cup sour cream Preparation: 1. Heat oven to 350F. Spray a 9" x 5" loaf pan** with nonstick cooking spray. Spread half of parmesan on the bottom of the pan. 2. Cut cheddar into 1/2" cubes. 3. In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper. Add cheddar and toss to coat. 4. In a medium bowl, mix together milk, butter, egg, and sour cream. Combine liquid and dry ingredients folding together with a spatula until just mixed. 5. Pour into the loaf pan and top with remaining parmesan. 6. Bake in center of oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. (Note, because you may hit a pocket of cheese, use the toothpick test in two or three spots.) 7. Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes. *Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.
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Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl ... more

Cheese and Tomato Fondue INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded and chopped 1 1/2 cups dry white wine 1 pound Gruyere cheese, shredded 1/2 pound Swiss cheese, shredded DIRECTIONS: In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft. Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
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Cheese and Tomato Fondue INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded ... more

Cheese Ball INGREDIENTS: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion 1 tablespoon chopped green bell pepper 1/4 tablespoon seasoning salt 1 cup chopped pecans DIRECTIONS: Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers
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Cheese Ball INGREDIENTS: 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion ... more

Make Ahead or Serve now. http://www.kitchendaily.com/recipe/eggplant-tomato-gratin- Eggplant Tomato Gratin Prep Time: 20 mins Total Time: 55 mins Provided by: Campbell’s Kitchen Ingredients vegetable cooking spray 1 large eggplant (about 1 1/4 pounds)cut into 1/2-inch thick slices 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup milk 1/4 cup grated Parmesan cheese 2 large tomatoes , cut into 1/2-inch thick slices (about 2 cups) 1 medium onion , thinly sliced (about 1/2 cup) 1/4 cup chopped fresh basil leaves 1/4 cup Italian-seasoned dry bread crumbs 1 tbsp. chopped fresh parsley (optional) 1 tbsp. olive oil Directions Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking. Spray 3-quart shallow baking dish with cooking spray. Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture. Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown. Let stand for 10 minutes. TIP: MAKE AHEAD: Can be prepared ahead up to topping with the bread crumb mixture. Cover and refrigerate overnight. Add thebread crumb mixture and bake at 400°F. for 30 minutes or until hot and golden brown.
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Make Ahead or Serve now. http://www.kitchendaily.com/recipe/eggplant-tomato-gratin- Eggplant Tomato Gratin Prep Time: 20 mins Total Time: 55 mins Provided by: Campbell’s ... more

Farmers Cheese Soup Yield: 7 Cups Ingredients 3 tb Butter 1 c Finely chopped onion 1 c Chopped celery 3/4 c Sliced carrot rounds 1/2 lb Broccoli; separated into 3 c Milk 1 c (4 oz.) Happy Cow cheddar 6 sl French bread; toasted, (up Happy Cow Swiss cheese cut into thin 4 sl Bacon; cooked and crumbled Preparation Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then simmer for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Happy Cow Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve.
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Farmers Cheese Soup Yield: 7 Cups Ingredients 3 tb Butter 1 c Finely chopped onion 1 c Chopped celery 3/4 ... more

"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive. Allrecipes.com Feta Cheese Foldovers INGREDIENTS: 8 ounces feta cheese, crumbled 3 tablespoons finely chopped green onions 1 egg, beaten 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten with 1 teaspoon water DIRECTIONS: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
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"Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven ... more

Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy! Fettuccine Alfredo in parmesan cheese basket Ingredients 1 lb. egg noodles 4 egg yolks 1 cup heavy cream ½ cup parmesan cheese, grated Salt and pepper to taste Parmesan Cheese Baskets 2 cups parmesan cheese, grated Fettuccine Alfredo Cook the pasta according to package directions. Drain and set aside. Boil ¾ cup of the cream and remove from heat. Combine egg yolks with remaining ¼ cup cream. Add ¼ cup of the boiled cream. Stir and then combine with the rest of the cream. Add parmesan cheese, adjust seasoning. If necessary, reheat pasta in boiling, salted water. Pour sauce over drained pasta. Parmesan Cheese Basket Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden. Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4. Print-friendly version
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Fettuccine Alfredo is a classic dish that is simple to prepare and easy to enjoy! Fettuccine Alfredo in parmesan cheese ... more

Harvest Chicken Salad (Adapted from Dole Recipes) Serves: 3-4 Ingredients 1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown salad blends in season plus cranberries and olives) 1 cup shredded, cooked chicken (local, of course) 1 DOLE apple, thinly sliced 4 ounces crumbled goat cheese (from Upstate Locally Grown) Croutons, or Pita Bread (optional) Instructions Combine Perfect Harvest Salad Blend with provided cranberries and almonds; add in chicken and apple slices and toss with vinaigrette. Arrange on plates and sprinkle with goat cheese. Serve with croutons or toasted pita bread (cut into triangles) if desired.
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Harvest Chicken Salad (Adapted from Dole Recipes) Serves: 3-4 Ingredients 1 DOLE® Perfect Harvest Salad Blend (or, Upstate Locally Grown ... more

Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes". Or try Romaine Lettuce with Ceasar dressing, minced chicken and cheese basket. Parmesan Cheese Basket Place a nonstick omelet pan on the stove top over medium heat. Sprinkle the bottom of the pan evenly with approximately ¼ cup of the parmesan cheese. Cook until the color changes to golden. Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool. Serves 4.
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Gourmet-up scrambled eggs, veggies, sauces, or anything you can think of by serving them in these clever parmesan "serving dishes". ... more

Great for small eggplants. 1 1/2 to 2 pounds eggplant, preferably small salt 1/3 cup extra virgin olive oil, more or less 1 tablespoon minced garlic freshly ground black pepper 1/4 cup fresh basil leaves, chopped or torn (or more, to taste) Directions Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2- inch cubes. If time allows, sprinkle the eggplant liberally with salt and let rest in a colander for up to 1 hour; rinse and pat dry. Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat. Two minutes later, add the eggplant. Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes. Continue cooking, stirring frequently, until the eggplant is very tender, about 30 minutes (this can vary greatly). About 5 minutes before it is done, add the remaining garlic. Sprinkle with pepper and additional salt if necessary, stir in the basil, and serve. about this recipe Adapted from How to Cook Everything by Mark Bittman Read more: http://www.kitchendaily.com/recipe/sauteed-eggplant-with-basil-148664#ixzz0wUlqg6dp
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Great for small eggplants. 1 1/2 to 2 pounds eggplant, preferably small salt 1/3 cup extra virgin olive oil, more ... more

Shak Bhaja: Amaranth Stir Fry Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. 4-5 Cups washed & chopped Amaranth Leaves & soft stems 1 Tablespoon oil 1 Green Hot Pepper, Slit 2 Cloves Garlic, chopped 1/2 Onion, sliced 1 Dry Red Chillies or Red Chilli Flakes Salt 1 Teaspoon Turmeric Roasted Peanuts or Almonds for garnish Preparation: Heat oil in a heavy bottom vessel. Add the red dry chillies & the garlic; when the garlic starts to brown add the onions & fry till they look clear. Add the chopped greens, green chilli , turmeric & the salt; sauté for 2-3 minutes till the ingredients mix well. Cover the pan and turn down the heat to the lowest point & let it be cooked till it is done & the water is absorbed; dry the excess water while stirring & tossing quickly. Garnish with nuts. Serve with steamed rice.
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Shak Bhaja: Amaranth Stir Fry Ingredients: Note: The amount will reduce to about 1/4 of the original fresh green amount. ... more

about this recipe During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements 2 medium eggplant (about 1-1/2 pounds) 3 tablespoons olive oil 2 medium tomatoes, quartered 4 cloves garlic, minced 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed 1 teaspoon coriander seeds, crushed 1/4 to 1/2 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper 2 tablespoons pine nuts, toasted Fresh marjoram leaves Directions Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside. In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings. Read more: http://www.kitchendaily.com/recipe/tunisian-passover-ratatouille-144900#ixzz0wUyGFYZJ
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about this recipe During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, ... more

12-ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can tomato wedges 1 8-ounce can tomato sauce 1/4 cup dry red wine 1 tablespoon cornstarch 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1 tablespoon cooking oil 2 cloves garlic, minced 1 medium green sweet pepper, cut into strips (1 cup) 1 small onion, chopped (1/3 cup) 1 small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups) 8-ounces mafalada or other pasta, cooked and drained 1/4 cup grated Parmesan cheese Directions Cut chicken into 1-inch pieces. Set aside. Drain tomatoes, reserving juice. For sauce, in a small bowl stir together reserved tomato juice, tomato sauce, wine, cornstarch, oregano, basil, and salt. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onion; stir-fry for 2 minutes or until crisp-tender. Remove pepper mixture from the wok. Add eggplant to the hot wok; stir-fry for 3 to 4 minutes or until just tender. Remove eggplant from the wok. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked pepper mixture and eggplant to the wok. Add tomato wedges. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings. about this recipe Although any pasta can be used, we chose mafalada--junior-size ribbons of ruffled-edge lasagna--to serve with this hearty, well-seasoned stir-fry. Read more: http://www.kitchendaily.com/recipe/chicken-with-tomato-and-eggplant-144255#ixzz0wUp9ZTbZ
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12-ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can tomato wedges 1 8-ounce can tomato sauce 1/4 cup dry red ... more

The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of the chicken and eggplant. 1 2 1/2-pound free-range chicken 3 tablespoons olive oil, plus extra for drizzling 2 cloves garlic, crushed 1 teaspoon dried oregano sea salt and freshly ground black pepper, to taste 2 medium yellow or zuchinni squash, sliced lengthwise 1 package Lamb's Quarters, rocket, arugula, baby spinach, or watercress or a combination thereof 2 lemons halved flaky salt, such as Maldon 2 medium eggplants, sliced lengthwise Directions Preheat the oven to 450 F. Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten. Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of eggplant in an oiled roasting pan. Season and moisten with olive oil. Place the prepared chicken, skin side up, over the eggplant. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavored oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt. Roast for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and eggplant over piles of greens moistened with lemon juice and seasoned to taste. Read more: http://www.kitchendaily.com/recipe/hot-fast-roast-chicken-and-eggplant-on-greens-143052#ixzz0wUqNfDYl
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The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavors of ... more

Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a pinch) 3 fresh tomatoes*, sliced 3/4 cup shredded Happy Cow cheddar cheese* 3/4 cup shredded Happy Cow monterey jack cheese, or 1 small, seeded jalapeno pepper*, finely diced (optional) 1/3 cup Duke’s mayo 6 slices bacon, cooked crisp and crumbled 1 cup fresh basil Place a store-bought pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper. Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge. Mix together the cheeses and mayo and pepper (if desired); spread over the tomatoes, fold edge of crust over tomatoes. Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate. Top with basil and bacon, cut into wedges and serve. (Can be made with puff pastry, as well, for smaller, individual servings. Follow package instructions for baking times)
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Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a ... more

Beet, Apple, and Walnut Salad Ingredients:Servings: 4 Servings From Food.com 2 medium beets 1 tablespoon walnut oil 2 tablespoons apple cider or 2 tablespoons apple juice 1 teaspoon lemon juice 1 tablespoon apple cider vinegar 1 pinch salt 1 pinch pepper 1/8 teaspoon ground aniseed 2 medium tart apples 1/2 cup walnut pieces 1 head boston lettuce or 1 head bibb lettuce Directions:Prep Time: 15 mins Total Time: 45 mins 1 Wash but do not trim the beets. 2 Boil them until tender and remove them to cold water. 3 (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices. 4 Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well. 5 Core and chop the apples. 6 Wash, dry, and tear up the lettuce. 7 Arrange it on plates with the apples, beets and nuts over it. 8 Drizzle the dressing over the salads. Variation suggestions: crumble feta over salad when finished, substitute pecans instead of walnuts...Make extra dressing.
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Beet, Apple, and Walnut Salad Ingredients:Servings: 4 Servings From Food.com 2 medium beets 1 tablespoon walnut oil 2 tablespoons apple ... more

Broiled Tomato Sandwich Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 2 "Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired." Ingredients: 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 ripe tomatoes, sliced 3 tablespoons mayonnaise 1/2 teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon black pepper 3 tablespoons grated Parmesan cheese, divided 4 slices bread, lightly toasted Directions: 1. Preheat oven to broil. 2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. 3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. 4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed. Submitted By: KATIA Photo By: Allrecipes
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Broiled Tomato Sandwich Prep Time: 10 Minutes Cook Time: 5 Minutes Ready In: 15 Minutes Servings: 2 "Fresh, ripe tomatoes ... more

CREAM CHEESE CRUST: 1 pkg. (3 oz.) cream cheese (softened) 1/2 c. (1 stick) butter (softened) 1 c. all-purpose flour Combine cream cheese and butter. Blend well. Stir in flour. Refrigerate about 1 hour. Remove dough from refrigerator and press into bottom and up sides of ungreased 9 inch pie pan.
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CREAM CHEESE CRUST: 1 pkg. (3 oz.) cream cheese (softened) 1/2 c. (1 stick) butter (softened) 1 c. all-purpose flour ... more

Deviled Eggs INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 pinch paprika DIRECTIONS: Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.
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Deviled Eggs INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 ... more

Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, loosely packed • 1 cup pickling salt, divided •2 pounds light brown sugar • 6 cups vinegar (5% acidity) • 2 small red chile peppers •1/3 cup mustard seeds •1/4 cup celery seeds • 1 teaspoon ground black pepper •1 tablespoon whole allspice •2 teaspoons whole cloves Preparation: Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes. Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
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Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, ... more