Veggie Cheese Melt Sandwiches

This is a total comfort food for me. Easy to make and yummy to eat. Buy your Gouda at Costco. It keeps forever and is half the price.

One loaf french bread, sliced thickly
Gouda cheese, sliced
1 red pepper, sliced
2 portabello mushrooms, sliced
1 zucchini, sliced vertically
1/2 cup mayonnaise
2 cloves garlic, minced

Mix mayonnaise and garlic in a small bowl and set aside. Place all vegetables on a parchment-lined baking sheet and sprinkle with salt (if you don't use parchment, you will need olive oil to drizzle on the vegetables). Broil vegetables until tender (8 minutes or so). Meanwhile, spread garlic mayonnaise on each slice of bread and place in the oven under the vegetable tray. When the vegetables are tender, remove bread and vegetables from the oven. Divide vegetables up and cover each slice of bread with some of each. Lay slices of cheese over the top. Return tray to oven and broil until cheese is melted and just bubbling.

Chocolate Fondue

12 ounces of chocolate bars, broken up (I like Symphony Bars)
1/4 cup milk
1/4 cup whipping cream
10 large marshmallows (use a good brand)

Place chocolate bars and milk in fondue pot. Turn temperature to warm. Stir constantly to melt. Add marshmallows one at a time, melting each one while continnuing to stir. Gradually add whipping cream.

Serve with fruit pieces, angel food cake, marshmallows, rice krispy treats, or whatever else you love to dip in chocolate.

Lemon Bread

Lemon Bread

by Better Homes and Gardens

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 c. milk

1/4 c. cooking oil

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1/2 c. chopped almonds or walnuts

2 Tbsp. lemon juice

1 Tbsp sugar

Preheat oven to 350 degrees.  Grease the bottom and sides of a 8x4x2 loaf pan.  Set aside.

In a medium mixing bowl, stir together flour, 3/4 cup sugar, baking powder and salt.  Make a well

in the center of the dry mixture.  Set aside.

In another bowl, combine egg, milk, cooking oil, and 1 Tbsp. lemon juice.  Add egg mixture all

at once to dry mixture.  Stir just until moistened.  Folk in nuts and lemon peel.

Spoon batter into prepared pan.  Bake for 50-55 minutes or until wooden toothpick inserted near cener comes out clean.

Meanwhile, stir together 2 Tbsp lemon juice and 1 Tbsp. sugar.  While bread is still in the pan, brush lemon-sugar mix over the top of the loaf.  Cool in pan on a wire rach for 10 minutes.  Remove loaf from pan and cool on wire rack. 

I love this bread because it is not too strong or too sweet.  Just make sure that if you are squeezing a fresh lemon for juice, to shred the lemon peel first.

Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.