MOZZARELLA LOAF

(6 servings)



1 long loaf Italian Bread with sesame seed

1 16 oz. package mozzarella cheese

1/2 cup salad olives

1-1/2 tsp. oregano



Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1"

slices. Cut cheese into 1/4" slices. Place cheese and olives between

bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is melted.

Sprinkle loaf with oregano. Serve immediately.

STUFFED BREAD WITH HAM AND SWISS CHEESE-TNT

1 Hot Roll Mix box
2 tsp sugar
2 tb butter
1 egg
3/4 cup hot water

Process in a food processor the flour and yeast, from the hot roll package, add the sugar and process. Add the butter and egg and continue processing. With the motor running, add the water, little by little, until it forms a ball. Remove from the processor, and put in a bowl, covered, for 5 minutes. Turn the dough out onto a lightly floured surface and roll with the pin making a 20 x 12 and stuff with the following:

Stuffing:

3/4 lb ham in slices
3/4 lb swiss cheese in slices
1/2 lb genoa salami in slices
3/4 lb turkey breast in slices
1 egg yolf beaten with 1 tb water
Aunt Jemima Pancake Syrup

Cut a narrow strip of dough of sufficient length and reserve to use later. Over the prepared rectangle of dough, place the ham slices, leaving a 2 inches margin on all sides. Add swiss cheese slices over the ham, the salami and the turkey slices. Double the lower part up, to the middle. Double the upper part down, to the middle. Cover the union, pressing lightly, with the reserved dough strip. Double in the two extremes, pressing well to secure the stuffing into the bread. Grease a sufficiently big mold. Cover with towels and let rise for 1 hour. Bake in a preheated 350 F oven for 15 minutes. Remove from the oven and paint with the egg yolk and water mixture. Bake for 5 more minutes, or until golden. Remove from oven and paint with the pancake syrup. Bake 5 more minutes. Remove from the oven and let cool to room temperature. Serve in slices garnished with fresh parsley.

Garlic Jalapeño Toast



1 cup butter

5 large garlic cloves, peeled

1 jalapeño pepper, finely chopped

1 tsp red chili sauce

1 French loaf



In food processor or blender, whip together the butter, garlic, jalapeño

pepper, and chili sauce

Split French loaf lengthwise and smother with butter mixture

Place under broiler until butter has melted and the bread is hot

CHEESY GARLIC BREAD



1 loaf French bread

2 c. Swiss cheese

1 to 2 tsp. garlic juice

1 c. green onions, chopped

1/2 chives (optional)

1 c. melted butter



Cut French bread into two halves; set aside. In microwave bowl add 2

cups cheese to half the butter - microwave until cheese is soft, then

add garlic juice, onions and chives, stir well - microwave again until

cheese is soft again. Pour remaining butter on both sides of bread,

then spread cheese mixture over that - cover both sides of bread with

foil. Bake at 450 degrees until cheese bubbles real good. If you like

you can remove foil and brown top in broiler.

Chili Cheese Rolls



When the weather outside is chilly, warm up with Rhodes Chili Cheese

Rolls freshly baked in your cozy kitchen.



24 Rhodes�?Dinner Rolls, thawed to room temperature

15 oz can thick chili

8 oz cheddar cheese, cut into 12 cubes



Spray counter lightly with non-stick cooking spray. Combine 2 rolls

together and flatten into a 5 to 6-inch circle. Repeat with remaining

rolls. In the center of each dough circle, place one cube of cheese

and 1-2 tablespoons of thick chili. Fold all edges up over filling and

secure with toothpick. Place, seam side up, in a well sprayed muffin

tin. Cover with sprayed plastic wrap and let rise 15-20 minutes.

Remove wrap and bake at 350°F 20-25 minutes. Carefully remove to

cooling rack.

Shockingly Easy Stromboli

1 can crusty French loaf...

1 lb. deli ham

Mozzarella cheese as much as you like. roll the ham and cheese into the

loaf bake till bread is browned and serve with spaghetti sauce.

Johnny Cakes With Green Onion and Bacon



Makes 12-16 pancakes



2 slices bacon, cooked crisp and diced

1/4 cup finely chopped whole green onions

1 cup flour

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups buttermilk

2 eggs, lightly beaten

2 tablespoons cooking oil plus additional for seasoning cooking surface

1/3 cup well-drained corn kernels (lightly floured or dusted with

cornmeal for best results)



Cook bacon. Drain on paper toweling, cool and chop into 1/4-inch dice.

Drain or thaw corn kernels and set aside if using.

Prepare green onions and set aside with bacon.

Heat griddle or skillet over medium heat. Measure dry ingredients and

combine in medium-size bowl.

Measure liquid ingredients and combine in a separate bowl and beat well

to combine.

Add dry ingredients to liquids and stir just until moistened. Stir in

bacon, corn and green onions.

Season the cooking surface lightly with cooking oil or butter. Pour

batter by 1/4-cup amounts onto griddle.

Turn when bubbles appear over the uncooked surface and edges are

slightly dry for best results.

Surface of pancakes should be lightly brown. Serve with a drizzle of hot

molasses for a taste from the past.



Cook's notes: Make these pancakes with a tablespoon of batter to use as

a platform for an appetizer with a grilled shrimp on top.



Source: Adapted from the January 2007 edition of Better Homes and

Gardens magazine

Buttery Garlic Bread



Ingredients



1/2 cup butter or margarine

4 garlic cloves, pressed

1/2 teaspoon salt

1 (16-ounce) Italian bread loaf

1 1/2 teaspoons Italian seasoning

1/4 cup freshly grated Parmesan cheese

Preparation

Melt butter in a skillet over medium-high heat; add garlic and salt,

and sauté 2 minutes.



Cut bread into 1 1/2-inch slices, and dip into butter mixture, coating

both sides. Place on a baking sheet.



Stir together Italian seasoning and Parmesan cheese; sprinkle on 1

side of each bread slice.



Broil 5 inches from heat 4 minutes or until cheese melts.



Yield



Makes 8 slices

Southern Living, JANUARY 2002