Ingredients:

· Half a baguette

· Cream cheese 5%
Pesto sauce

Scrambled eggs:

· 2 eggs

· Carrot snacks cut into strips

· 1 tablespoon chopped onion (optional)

· Salt

· Pepper

· Olive oil

· lettuce leaves

Preparation:

1. Mix up the eggs, carrot strips and onion.

2. Put the olive oil in a pot and fry up the egg mixture for 2 minutes on low heat.

3. Spread up the cream cheese and a thin layer of pesto sauce on the baguette, put the twisted eggs over them, and place some lettuce leaves on top.

4. Serve

 

 

 

Ingredients

• 1 pound process cheese (Velveeta), cubed
• 1 cup mayonnaise
• 1/2 cup horseradish
• Assorted crackers

Directions

• Soften cheese in the top of a double boiler. Take away from the heat. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Make colder. Serve up with crackers.

 

 

 

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Ingredients

• 1 1/2 (8-ounce) packages cream cheese, softened
• 2 1/4 cups all-purpose flour
• 3/4 cup butter, softened
• 3 tablespoons butter
• 1 cup chopped onion
• 1 pound mushrooms, chopped
• 1/4 teaspoon thyme
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 cup sour cream
• 3 tablespoons sherry
• 1 tablespoon butter, melted

Preparation

1. Combine first three ingredients. Shape dough into a ball; cover and chill 1 hour.
2. Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and sauté 12 minutes or until onion is golden. Stir in chopped mushrooms and sauté 3 minutes. Stir in thyme, salt, and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat, and set aside.
3. Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter.
4. Spoon 1-teaspoon mushroom mixture on half of each dough circle, fold dough over filling. Force down edges together with a fork to seal. Put turnovers on an ungreased baking sheet.
5. Bake at 400° for 15 to 20 minutes or until edges are lightly browned; brush tops evenly with melted butter.
6. Note: To make ahead, place uncooked turnovers in a single layer on baking sheets, and freeze. Move frozen turnovers to large zip-top plastic freezer bags, seal and freeze up to 1 month. Place frozen turnovers on ungreased baking sheets. Bake as directed.

 

 

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Preparation

1. Preheat oven to 350°. Stir jointly olive oil and garlic; brush on one side of each bread slice. Put bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

2. Beat together lemon juice and next three ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.