2009-12-25 / Beauty in the Backyard

Star Chefs

Easy Paninis

Contributed by Pam Clark


1 jar pesto or dried tomato
sauce (found on top
shelf in spaghetti aisle)
For each sandwich:
2 slices rye, pumpernickle
or hearty grain bread
1 or 2 slices deli smoked

turkey or other favorite
meat
2 slice muenster cheese or
favorite
1 leaf romaine lettuce and
slice tomato

Spread pesto sauce on the inside of each bread slice. Put slice of cheese next to bread. Layer meat, lettuce, and tomato. Put on cheese and then the other bread slice with pesto facing inside.

Place sandwich on indoor grill, quesadilla maker, or dry frying pan. The olive oil in the pesto sauce will seep through and grill the sandwich. Flip over until browned and cheese is melted. Slice and serve with chips.

Quick and Easy Reubens


Rye bread
1 can corned beef hash
Mustard
Sauerkraut
Swiss cheese
Butter
Spread both sides of the rye bread with mustard. Spread as much corned beef hash and sauerkraut as desired on one slice. Top with swiss cheese.

Grill in pan with butter until cheese is melted and bread is browned. Slice and serve warm.

Bubble Up Pizza

Contributed by Pam Edwards

3 packages (7.5oz each)
buttermilk biscuits
1/3 cup chopped green
pepper
1/3 cup chopped onion
1/3 cup sliced olives
1 cup sliced fresh
mushrooms
1 1/2 cups spaghetti sauce
3 cups shredded mozzarella
cheese
Garlic powder to taste
Preheat oven to 375°. Combine the vegetables with the sauce. Add garlic to sauce mixture. Quarter biscuits with kitchen shears. Arrange half of the biscuit pieces evenly over bottom of 9”x13” pan. Spread with half the sauce mixture and half the cheese. Repeat layers. Bake 23–28 minutes or until sides are golden brown.

Note: any favorite pizza

toppings may be added to

or deleted from this recipe.

Storage Tips for Holiday Leftovers

If you’re planning a holiday meal, now is a great time to brush up on the proper ways to safely store leftovers.

According to the American Dietetic Association (ADA), leftover food lingers after 99 percent of all holiday meals. Knowing the basics of food storage is important for retaining flavor and nutrients, stretching food dollars, and reducing the risk of food–borne illness.

1. Refrigerate all leftovers promptly. After a big meal, it can be tempting to leave leftovers out on the counter for hours. To prevent bacteria from getting a foothold, hot and cold foods should be packaged and stored in airtight plastic containers within two hours after cooking, according to the U.S. Food and Drug Administration (FDA).

2. Prepare “turkey–to– go” bags. Keep extra plastic sealable bags and containers on hand to send guests home with leftovers. This is a great way to save space – and share the leftover calories!

3. Divide all leftovers into several single–serving size plastic containers less than two inches deep to allow food to cool faster.

4. Don’t overstuff (the refrigerator). Holiday meals often lead to cluttered, overfilled refrigerators. Cold air must be able to circulate to keep food cold and safely stored.

5. Seal the deal. Keep turkey moist and fresh by cutting leftover meat off the bone and wrapping small portions tightly with plastic wrap or in sealable plastic bags.

Return to top