The
Electric Gourmet Show - April 2001
by Richmond Power & Light
www.RP-L.com
Muffulettas (muf-uh-lot-uz) A famous
New Orleans Sandwich
1
loaf soft Italian bread
Olive Oil
3 slices baked ham
3 slices Provolone cheese
6 slices Genoa-style salami
3 slices swiss cheese
4 TBS Olive Salad (see below)
Split bread and brush with olive oil. Alternate thin slices of hams and
cheeses on one side. Top with Olive Salad and replace top. This is great
with any crusty-top roll. Heat the sandwich long enough to soften the
cheeses.
Olive Salad
1/2
c pimento-stuffed olives, sliced
1/2 c black olives, sliced
1/2 c finely chopped celery
1/4 c finely chopped carrots
1 TBS chopped green pepper
1 TBS parsley
2 tsp minced garlic
1 TBS minced onion
1 c olive oil
1/3 c vegetable oil
1/2 tsp salt
1/2 tsp oregano
1/2 tsp coarse black pepper
Mix all together in a quart jar. Keeps well refrigerated.
Peanut Butter & Pickle on Rye
Smooth
peanut butter
Kosher Dill pickles
Light Rye bread
Spread peanut butter on both sides of the bread, using as much or as little as you like. Place sliced pickles in between slices of bread. These are great sandwiches for picnics or box lunches because they don't have to be refrigerated.
Anna's Appetizers
1 lb hot sausage
1 tsp Worcestershire Sauce
1/2 tsp oregano
1 lb Velveeta cheese
2 loaves of party rye
Combine the meat and brown. Drain well. Add oregano and Worcestershire Sauce. Cut up cheese and add to the above mixture. Warm over low heat until cheese melts. Spoon on to party rye slices and place on a cookie sheet. Heat in 400 degree oven for 10 - 12 minutes, until the cheese and meat is hot and the rye bread is toasted on the bottom.
These can be made ahead. Instead of placing the cookie sheet in the oven, place in the freezer. Once frozen, the filled slices of bread can be tossed into a freezer bag and returned to the freezer to be thawed and used later.
Peach Cobbler (easiest ever!)
1
box yellow cake mix, moist style
2 15-oz cans sliced Cling Peaches
1 stick of butter, sliced thin
Cinnamon
Lightly spray a baking dish with non-stick spray. Pour 1 can of peaches into dish. Sprinkle 1/2 of the cake mix over top. Dot with 1/2 the butter slices and sprinkle with a little cinnamon.
Repeat the above steps - pour the remaining can of peaches evenly over the first layer. Add the cake mix, butter and cinnamon.
Place into a 350-degree oven and bake for approximately 1 hour and 15 minutes. Let cool for a short time to allow the juices to set. This is good with ice cream on the side!
Recipes from Cam Hart