Mushroom Galette

Submitted by Missy Gottlieb

  • 1 8-oz. pkg. refrigerated crescent rolls
  • 2 cups sliced mushrooms (8oz.)*
  • 3 cloves garlic, pressed
  • 2 Tbl. olive oil or melted butter**
  • ½ cup grated Parmesan cheese, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tsp. dried oregano
  • Salt to taste

Preheat oven to 375 degrees.  Unwrap crescent rolls and unroll into 8 triangles and place ungreased baking sheet arranged to form an 8-pointed star.  Pointed tips should face away from center of star.  Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock.  Place remaining 4 triangles in remaining empty spaces.  Edges of dough triangles should overlap each other slightly, but there will be a hole in center of star.  Using your fingertips, press down on dough to seal edges where they overlap.  To fill hole, press base of each triangle toward center until hole is evenly covered with dough.  Then, using your hand, press down on dough so that it is flat, with no gaps.

Place mushrooms, garlic, olive oil or butter, ¼ cup Parmesan cheese, parsley and oregano in mixing bowl and stir to combine.  Season with salt.  Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to meet at center on top.  There will be gaps between triangles of dough on top of filling.  Press down slightly on bundle.  Sprinkle remaining ¼ cup Parmesan cheese over top of Galette.

Bake Galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles.  Remove Galette from oven, run a metal spatula underneath to loosen it; then slice into wedges and serve warm.  Makes 6 to eight servings. ***

*I use 12 oz. fresh pre-sliced mushrooms because that was the package I had and it seemed too little to save and too much to waste, so I used it all.  I also knew that the mushrooms would cook down and more mushrooms would make  puffier bundle in the end.
** I used 3 or 4 tbl. Because the mushrooms seemed to absorb it all and I didn’t know what would be enough.  I’m not sure I needed that much because the liquid from the mushrooms would have provided additional moisture and, in the end, there was more moisture in the pan that would eventually have weakened the bottom, so I put paper towels under the edges to soak up the liquid when it came out of the oven.
***I found that if it is cooled sufficiently, it will slice better.  It tastes fine when slightly warm.  Does not need to be hot.  When cooler, you can make more slices.

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Mediterranean Stuffed Peppers

Submitted by Magaret Jung

  • 4 large yellow or red bell peppers
  • ¾ cup pomegranate or cranberry juice
  • 1-3/4 cups cooked wild rice
  • 1 cup diced yellow squash
  • ½ cup nonfat feta cheese, crumbled
  • 1/3 cup chopped walnuts (I omitted)

Preheat oven to 400 degrees F.  Cut off tops of peppers to use as lids.  Scrape out seeds and ribs with knife.  Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7-10 minutes, or until figs soften, and juice reduces and becomes syrupy.

Remove from heat and stir in rice, squash, feta cheese and walnuts.  Fill peppers with mixture and set in 9 x 13 inch baking pan.  Place tops on peppers.  Add ½ inch water to pan and cover with foil.

Bake 30–40 minutes or until peppers are tender with slightly wrinkled skins and filling is hot.

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Black-Eyed Pea Dip

Submitted by Michelle Holmes

  • 2 (15.8 ounce) cans black-eyed peas, drained
  • 1 (14.5 ounce) can of petite-diced tomatoes, drained
  • 2 fresh medium jalapenos, stemmed, seeded and minced(canned jalapenos work too)
  • 1 small onion, diced
  • ½ yellow pepper, stemmed, seeded and cut into small pieces
  • ¼ cup chopped fresh cilantro
  • 6 tbsp. red wine vinegar
  • 6 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 ½ tsp. ground cumin

Mix all ingredients in medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.

Transfer to serving bowl. Serve with corn tortilla chips.

*I learned how to create this really popular appetizer at the Loretta Paganini School of Cooking.  It is a healthy and tasty dish!*

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Spinach Balls

Submitted by Lisa Thaler

  • 2 10-ounce boxes frozen chopped spinach (thawed and cooked)
  • 3 cups Pepperidge farm stuffing mix (one box)
  • 1 large onion chopped fine
  • 6 eggs
  • ¾ cup melted butter
  • ½ cup Parmesan cheese
  • 1 tsp garlic salt
  • ½ tsp thyme

Squeeze water from cooked spinach and mix with remaining ingredients.

Form into bites size balls. Bake 350 degrees for 15 minutes or until lightly browned.  May be frozen and baked later.

Makes about 100 small balls.

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Sausage (Turkey) Dip

Submitted by Annie Corrao

  • 1 lb. Original Bob Evans Sausage (or 1 lb ground turkey)
  • 2 Cans Rotel Tomatoes, drained (these are at the Solon Giant Eagle with the canned tomatoes, top shelf)
  • 2 packages light cream cheese, softened

Brown the meat; drain.  This can be done the day ahead.

Spread the cream cheese on the bottom of an oven-proofed casserole dish.  Add tomatoes.  Top with meat.  Bake 350 for 25 minutes. Serve with pita chips!

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Salsa

Submitted by Lisa Thaler

  • 2 cups corn
  • 2 cans Hunts Tomatoes diced
  • 1 can black beans drained and rinsed
  • 1 can black eyed peas drained and rinsed
  • ¼ cup sliced green onions
  • ½ yellow bell pepper
  • ¼ cup balsamic or red wine vinegar
  • 2 tablespoons fresh cilantro finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • ½ teaspoon cumin powder
  • 1 tablespoons lime or lemon juice
  • ¼ teaspoon black pepper
  • 3 cloves garlic
  • Minced Jalapenos chopped
  • ¼ cup olive oil

Mix well. Makes 10 cups.

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Brie with Sun Dried Tomatoes

Submitted by Kelley Obert

  • Sun Dried Tomatoes in Olive Oil (6.5oz)
  • Garlic 8-10 cloves
  • Fresh basil, parsley (season for taste)
  • Fresh grated Parmesan cheese (in tub)
  • 3 Tbsp. Pine Nuts

Blend above in food processor. Take 3-4 bricks of Brie cheese.
Place in casserole dish, top with tomato mixture.

Bake at 325 for 20 min.  Serve with French bread.

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