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Full Online Book HomeLearning KitchenAppetizers - Vegetable - Asparagus And Swiss Tarts
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Appetizers - Vegetable -  Asparagus And Swiss Tarts Post by :cofton Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1169

Click below to download : Appetizers - Vegetable - Asparagus And Swiss Tarts (Format : PDF)

Appetizers - Vegetable - Asparagus And Swiss Tarts

1 pkg Pillsbury refrigerate pie crusts
1/4 cup mayonnaise
2 TBSP Dijon mustard
1/4 tsp salt
1/8 garlic powder
1 9 oz pkg frozen asparagus, cooked, drained
1/2 c roasted red bell pepper chopped
4 oz/1 c shredded Swiss cheese

Allow crust to stand at room temp for 15-20 min. Heat oven to 425.

Cut each crust into 6 equal wedges, then cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges (24 total).

For each tart shell, fold each side of wedge over 1/4 in. Flute edges and place on ungreased cookie sheet. prick bottom of tart shells with fork.

Bake at 425 for 7 -9 min or til light golden brown.

Meanwhile in small bowl combine mayo, mustard, salt and garlic powder and mix well.
Remove tarts from oven, spoon and spread mayo mixture on inside of shells, top with asparagus, bell peppers and cheese. Bake at 425 for an additional 6-8 min or until filling is hot and cheese is melted. Serve warm.
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6 large eggplants2 lemons, juiced2 tbl. tahini1 large garlic clove1/4 cup fres parsley, chopped2 tbl. olive oilCook eggplant wole on all sides, turning as necessary, til they are soft troughout and the skin is carred. Set aside and cool for 1 hour. Peel eggplants and discard skin. In mixing bowl, add lemon juice, and tahini. Blend well. Add salt to taste. Finely chop garlic, and add to mashed eggplant. Combine with the tahini mixture and chill. To serve, place in a flat dish and garnish with the chopped parsley. Pour olive oil over top, serve with toasted

Appetizers - Vegetable -  Asparagus Rolls By Cissy Appetizers - Vegetable - Asparagus Rolls By Cissy

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1 can asparagus (no size indicated)* 1 loaf of sliced white bread 8 oz. Roquefort cheese 8 oz. cream cheese 1 Tbsp. mayonnaise 1 egg, beaten melted butter Cut all ends from bread slices. Flatten bread with a rolling pin. In a bowl, combine cheeses, mayonnaise and egg. Spread egg mixture on top of bread slices. Top each bread slice with one stalk of asparagus and roll up. Cut rolls into thirds. Using a pastry brush, coat rollups with melted butter. Rollups can be frozen at this point. When ready to bake, preheat oven to 350 and bake for about 15