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Old 09-25-2005, 12:44 PM   #41
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no problem :) I hope you will enjoy it as much as we do , in case you won't be able to find leek soup, try onion soup

By the way , I forgot to say hello to everyone . I love to bake and cook, thus whenever I have few minutes I experiment with new recipes

I would like to apologize in advance for any spelling mistakes I may make - English is my second language, but I hope that it will be more of the benefit than inconvenience, since I can always help with any questions about european cuisines
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Old 09-25-2005, 01:15 PM   #42
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Quote:
Originally Posted by Paula
no problem :) I hope you will enjoy it as much as we do , in case you won't be able to find leek soup, try onion soup

By the way , I forgot to say hello to everyone . I love to bake and cook, thus whenever I have few minutes I experiment with new recipes

I would like to apologize in advance for any spelling mistakes I may make - English is my second language, but I hope that it will be more of the benefit than inconvenience, since I can always help with any questions about european cuisines
Hi Paula.
Welcome to DC. Hope you will enjoy the forum and the people here. No need to apologize. Looking forward to exchanging thoughts, fun and recipes. (YUM. European cusine.)
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Old 09-26-2005, 09:07 AM   #43
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Mississippi Sin

Paula's Pumpernickle Bread dip reminded me of the bread dip I've made for the neighbor's Open House party on New Year's Eve. I use sourdough bread for the bowl, then buy a variety of rolls to cut up for dippers. Fantastic!

Lee

Mississippi Sin

This recipe was inspired by one I found in the cookbook "Favorite Recipes from Union Baptist Church Cooks" Tylertown, Mississippi and itís a show stopper. Tinkered with? Of course! In fact the recipe is somewhat of a standard and variations can be found in many cookbooks. Itís become a family favorite. This is my version.

2 cups shredded cheddar cheese, (8-10 oz)

8 ounces cream cheese, softened

1Ĺ cups sour cream

Ĺ cup chopped cooked ham

1/3 cup chopped green chiles

1/3 cup chopped green onions (green parts)

2 cloves garlic, pressed

ľ teaspoon Worcestershire sauce

1-1lb round loaf French or sourdough bread

1 cup tomatoes, seeded and diced



Combine first 8 ingredients in a medium bowl, stirring well. Set dip aside.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, the bottom of the loaf, Ĺ inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap loaf with aluminum foil. Bake at 350 degrees for 1 hour. Mix in the diced tomatoes and serve with reserved bread cubes and crackers.

Makes about 4 cups of dip.
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Old 09-26-2005, 05:37 PM   #44
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4 cups of dip, Qsis? that'll take care of my needs. what's everyone else gonna have?
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Old 09-26-2005, 10:23 PM   #45
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I attended a very fancy dinner last week with wonderful starters served!


Spinach stuffed mushrooms - I have no idea how to make them but they were wonderful. I suspect,however, that they were resting in Hollandaise sauce.

An old standby - Prosciutto wrapped Honeydew - (not the bet melon)

but the best one was was bacon wrapped scallops! You just can't beat the flavors of bacon and seafood! It reminded me of various "Rumaki" I used to make - bacon wrapped around pineapple, water chestnuts, and (my personal favorite) chicken liver chunks. Just wrap, spear with a toothpick and broil until the bacon is crisp - turning only once.

Very Yum!
After those wonderful appetizers dinner, though very good, paled!

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Old 09-27-2005, 12:32 AM   #46
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Pateintly waiting for mudbug to step ASIDE and AWAY from that dip!! Dang that sounds good!
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Old 09-27-2005, 12:34 AM   #47
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waiting behind elf who's waiting behind mudbug to move
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Old 09-27-2005, 01:06 AM   #48
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I am making nachos with chili and cheese right now before I go to bed.
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Old 09-27-2005, 01:08 AM   #49
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Sounds good to me, bang!! I will take a bowl, please, if you have any extra.
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Old 09-27-2005, 09:23 AM   #50
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Quote:
Originally Posted by lindatooo

Spinach stuffed mushrooms - I have no idea how to make them but they were wonderful. I suspect,however, that they were resting in Hollandaise sauce.
2
Somehow I doubt it was a hollandaise simply because the mushrooms if they were a medium to large cap would take
probably 6 to 8 minutes in a 425 oven.The hollandaise would
easily seperate.They might have mixed the hollandaise with
the spinach and other ingredients after the s'rooms came out of the oven.Actually that doesn't sound too bad,I'll have to try that technique.

Was there a crust of some kind on top?Cheese?Bread crumbs?

More than likely the other ingredients that made up the filling were sauteed with the spinach,add the cream, reduce,then stuff the mushrooms,and into the oven.
Just an educated quess though.
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