Martin Manor

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Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread ofyour choice), skewered on frilly toothpicks are a great, simple appetizer withlittle work and almost no clean up! You can marinate fresh mushroomsyourself, or dress them up right out of the jar.

INGREDIENTS

10 ounces Havarti cheese, cubed2 cloves garlic, minced3 tablespoons olive oil1 tablespoon fresh parsley, choppedsalt and pepper to taste1 (6 ounce) jar mushroom caps, drained6 slices cocktail rye bread, quartered

METHOD

Mix garlic, olive oil, parsley, salt, and pepper together in a mediumbowl. Toss in mushrooms, and allow to marinate for 20 minutes.

Thread one piece each, bread, mushroom, and havarti onto cocktailtoothpicks or small skewers. Arrange on a platter, drizzle with

remaining marinade, and serve.

from Ginna's Dinner at Martin ManorOct. 30, 2010

NUTRITION NOTES

Calories: 169Amount Per ServingTotal Fat: 13gCholesterol: 29mgSodium: 449mgAmount Per ServingTotal Carbs: 7.5gDietary Fiber: 0.8gProtein: 6.6g

SourceAll Recipes.com

Preparation• Prep: 15 Minutes• Ready in: 35 Minutes

Antipasto Skewers

(12 servings)

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This impressive appetizer is simple to prepare and requires simpleingredients, too. The cherries add a new twist to baked brie and provide asweet contrast to the salty cheese and pastry.

INGREDIENTS

1 tube (8 ounces) refrigerated crescent rolls1 round (8 ounces) Brie cheese⅓ cup cherry preserves1 egg, lightly beatenAssorted crackers

METHOD

Unroll crescent dough; divide into two squares. Seal seams and

perforations. Cut off corners from each square, forming two circles;

discard scraps.

Place one circle on a greased baking sheet; top with

cheese. Spoon preserves over the top. Bring edges of dough uparound sides of cheese. Top with remaining dough circle, pressing to

seal edges. Brush top and sides with egg.

Bake at 350° for 20-30 minutes or until golden brown. Cool for 5

minutes before serving with crackers

From Ginna's Martin Manor DinnerOctober 30, 2010

SourceTaste of Home

Preparation• Prep: 15 Minutes• Bake: 20 Minutes

CourseAppetizer

Bleeding Heart Brie

(10 servings)

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A bowl of hot tomato soup will leave you cold if it stares back.F

INGREDIENTS

2 tablespoons unsalted butter1 onion, finely chopped3 garlic cloves, minced½ cup dry white wine2 cans (28 ounces each) crushed tomatoes1 quart homemade or low-sodium store-bought chicken stock3 sprigs oregano or marjoram½ cup half-and-halfCoarse salt and freshly ground pepper6 pitted black Kalamata olives2 sprigs fresh rosemary4 fresh chives, cut into 1-inch pieces1 lb. (about 30) bocconcini (bite-size mozzarella balls)1 jar small pimiento-stuffed olives

METHOD

Melt butter in a large saucepan over medium-low heat. Add onion andgarlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute.Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat,

and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batchesuntil smooth. Return to pan, and slowly pour in half-and-half, stirring

constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamataolive 4 times (all the way through to other side). Insert a rosemary

leaf into each hole to make eight legs. Insert two pieces of chive into thesmall hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole fromeach bocconcini. Have each pimiento-stuffed olive crosswise. Place a

Sourcehttp://www.marthastewart.com

CourseAppetizer

Eye-Popping Soup

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half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, andplace a bug on rim of each bowl.


(6 servings)

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Protein and a nice, super-sized dose of fresh veggies!

INGREDIENTS

4 large chicken breasts, boneless and skinlessSalt and pepper to taste½ cup flour½ cup olive oil2 medium carrots, peeled and diced1 large red bell pepper, cored and sliced1 large green bell pepper, cored and sliced1 large onion, peeled and sliced6 large mushrooms, sliced12 medium Italian or Greek olives, not pitted1 teaspoon capers6 ripe plum tomatoes, chopped1 tbl. fresh rosemary (I chopped mine a bit to release more of the flavor)¼ cup white wine

METHOD

Season the chicken lightly with salt and pepper. Place the chicken ina large bowl and toss with the flour and pat off the excess flour from

each piece of chicken.

Heat a large frying pan and drizzle with olive oil. Brown the chickenon both sides and remove it to a roasting pan, leaving the oil in the

frying pan.

Heat the pan again and add the carrots, Saute for 3 minutes and addthe red and green peppers and the onion. Saute until the onion is

translucent.

Place the vegetables on top of the chicken in the roasting pan.

Heat the frying pan again and add the remaining oil. Add themushrooms, olives, capers, and tomatoes. Bring to a simmer and

cook gently for 5 minutes.

Sourcehttp://theculinaryenthusiast.blogspot.com

CourseMain

Chicken, Farmer-Style (Pollo Contadino)

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Add the salt and pepper to taste and pour over the chicken. Sprinklewith rosemary and drizzle the wine all over.

Cover the roasting pan with either the lid or foil and bake in apreheated 400-degree oven for 20 minutes. Uncover the pan and

bake for another 15 minutes. Turn the chicken a couple of times in thevegetable sauce while cooking.

Serve the chicken with the vegetables and sauce over the top.


(4 servings)

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INGREDIENTS

2 med packages French green beans1 stick butter⅔ cup sliced almonds (crushed under a rolling pin)salt, to taste

METHOD

Snap the ends of both sides of the beans, leaving a whole bean (maycut in half in the middle of the bean).

In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.

Add beans and quickly steam (turning beans frequently) forapproximately 4-5 mins.

Drain beans; remove water.

In the same skillet melt butter and add beans.

Cover the skillet and reduce heat to a simmer (turning beansoccasionally).

Cook on a low heat for approximately 6-7 minutes. Drain off excessbutter.

Add crushed almonds and toss beans. Lightly salt and serve.

From Ginna's

Sourcehttp://www.cooks.com/

CourseVegetable

Green Beans Almondine

Martin Manor DinnerOctober 30, 2010

(8-10 servings)

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This recipe is based on an old recipe from the Joy of Cooking, with theaddition of pecans and chopped raisins

INGREDIENTS

4 large good baking apples, such as Rome Beauty, Golden Delicious, orJonagold (see cooking apple varieties)¼ cup brown sugar1 teaspoon cinnamon¼ cup chopped pecans¼ cup currants or chopped raisins1 tablespoon butter¾ cup boiling water

METHOD

Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of thebottom of the apples. It helps if you have an apple corer, but if not,

you can use a paring knife to cut out first the stem area, and then thecore. Use a spoon to dig out the seeds. Make the holes about 3/4-inch toan inch wide.

In a small bowl, combine the sugar, cinnamon, currants/raisins, andpecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff

each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender,but not mushy. Remove from the oven and baste the apples several

times with the pan juices.

Serve warm with vanilla ice cream on the side.


Sourcehttp://simplyrecipes.com

CourseDessert

Baked Apples

(4 servings)

Self Improvement

Martin Manor