Viewing a thread

You are logged in as a guest. ( logon | register )

At random: "I don't know why we have to be down here on this hold down exercise(at the 60th hour). Hell, I went through this on the Thresher (SS 200) during WW ll with a Nip Sea Going Tug hooked onto our screw guards, trying to lift our butts out of the water. They didn't get us then, and these Tin Cans (ours) ain't going to get us now." -- "Hambone" Hamilton SD1 (SS). "Hambone" made 13 war patrols on USS Remora, SS-487, uttered these words in July 1957 during a hold down exercise off Kobe Japan.

Wierd RecipesII Moderators: Jump to page : 1 Now viewing page 1 [25 messages per page]
Forums-> Submarine Discussion	Message format

RCK

Posted 2008-04-24 2:38 PM (#15318)

Master and Commander

Posts: 1431

Subject: Wierd RecipesII

Grilled Corn Bread and Mozzarella Melts
Serve these tasty treats while they are still warm. Yields: Makes 10 hors d'oeuvres.

Presented by:
Printer-friendly Page
3x5 Recipe Card
4x6 Recipe Card
NUTRITIONAL INFORMATION
1 serving: Calories 205; Carbohydrates 20g; Cholesterol 32mg; Fat 10g; Sodium 434mg
INGREDIENTS
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1/8 cup seeded and chopped jalapeño pepper (about 3 peppers)
1/3 cup buttermilk
1 large egg
1 tablespoon sour cream
1/4 teaspoon fresh-ground pepper
One 8 1/2-ounce box corn-bread mix
2 tablespoons puréed mango chutney
5 ounces fresh mozzarella, thinly sliced
DIRECTIONS
1. Make the corn bread: Preheat oven to 400°F. Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside. Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened — about 5 minutes. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk to combine. Add the corn-bread mix and stir until combined. Stir in the onion mixture. Pour the batter into prepared pan and spread evenly. Bake for 12 minutes and transfer to a wire rack to cool.
2. Assemble the sandwiches: Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut twenty 2-inch rounds from the bread. Discard the scraps. Spread 1/2 teaspoon of chutney on 10 rounds. Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil. Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden — about 2 minutes on each side. Serve immediately.

Jump to page : 1
Now viewing page 1 [25 messages per page]

Printer friendly version
E-mail a link to this thread
Jump to forum :

(Delete all cookies set by this site)
Running MegaBBS ASP Forum Software v2.0 © 2003 PD9 Software