Texas Jewish Post (Fort Worth, Tex.), Vol. 59, No. 24, Ed. 1 Thursday, June 16, 2005 Page: 35 of 36
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TJP V59-24 06-16-05 pW09-W12 6/14/05 6:01 PM Page #11
June 16,2005
In Our 59th Year
Texas Jewish Post Wit
liquid mixture and refrigerate
covered for six hours or overnight.
Before serving, bring to room
temperature, dot with three table-
spoons butter and bake in a
preheated 350-degree oven for 45
minutes to one hour or until
golden brown. Cut in squares and
serve with sweets, such as apple-
sauce or pancake syrup, or with
sliced tomatoes and red onions
and mustard.
Apple and Cheese
Layered Souffle
8 slices of bread, cut into cubes
8 oz. cream cheese, cut into cubes
1 large Granny Smith apple, peeled,
seeded and chopped
6 eggs
1 cup milk
1 tsp. cinnamon
Powdered sugar, sifted
Syrup of choice
Place half of the bread cubes in
an 11 x 7 inch baking dish. Cover
with all of the cream cheese
cubes. Sprinkle with the chopped
apples. Top evenly with the
remaining bread cubes.
In a bowl, beat together eggs,
milk and cinnamon until well
blended . Pour over bread mixture.
Cover and refrigerate overnight.
Bring to room temperature; bake
in a 375-degree oven about 35 min-
utes or until set. Sprinkle with
powdered sugar and serve with
syrup. Serves 4.
Asparagus Frittata
1 medium red pepper, seeded and
sliced into 1/4 inch strips
1/4 lb. mushrooms, sliced 1/4 inch
thick
1 10 oz. pkg. frozen asparagus
spears
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1/2 cup chopped onion
8 eggs
1 cup milk
4 oz. shredded mozzarella cheese
1/2 tsp. dried basil
salt and pepper to taste
Keep four asparagus whole and
cut remaining spears into 1/4 inch
thick slices. Melt butter in a 12-
inch oven-proof skillet. Over
medium heat, saute red pepper,
mushrooms, asparagus and onion
until vegetables are tender.
In a medium bowl, combine
eggs, milk, cheese, basil, salt and a
dash of pepper and mix well.
Remove the four whole asparagus
spears and five of the red pepper
strips from the skillet. Pour egg
mixture into hot skillet; place in a
375 degree oven; bake frittata for
about 20 minutes, or until mixture
is set.
Remove frittata from oven and
garnish with reserved asparagus
and red pepper. Place on a trivet
on the table. Serve with warm
rolls. Serves 6.
Scrambled Eggs and
Smoked Salmon
en Crustade
Bread Crustade
Cut off the top section from a
large un-sliced loaf of white bread
that is one or two days old,
leaving the remaining section 2
1/2 inches high. Remove the
crusts and cut the sharp edges
from each corner.
Hollow out the loaf, leaving the
walls of the crustade 3/4 inch
thick. Brush the inside and out
with melted butter. Bake the crus-
tade on a baking sheet in a
preheated 325 degree oven for 20
to 25 minutes or until it is golden.
Scrambled Eggs and
Smoked Salmon
8-10 eggs
1 Tbs. minced parsley
salt and pepper to taste
3-4 Tbs.butter
1/4 lb. smoked salmon, diced
2 Tbs.butter, cut into bits
In a large bowl, beat eggs until
frothy. Add chives, parsley, and a
dash of salt and pepper. In a large
skillet, heat three Tbs.butter over
high heat until the pan is very hot
and pour in the eggs. Reduce heat
to low and cook eggs, stirring
them until they are almost set. Stir
in salmon and butter bits.
Remove the pan from the heat
and mound the eggs into the
reheated bread crustade and
transfer the crustade to a serving
platter. Garnish the crustade with
additional snipped chives and
parsley sprigs.
Bayside-resident Naomi Arbit is a
syndicated and freelance food writer,
the co-author of seven cookbooks, a
former cooking instructor and a
member of the International
Association of Cooking Professionals.
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Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 59, No. 24, Ed. 1 Thursday, June 16, 2005, newspaper, June 16, 2005; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth188084/m1/35/: accessed May 2, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .