THE OPEN LINE – Saturday, April 13, 2019
CHEDDAR VEGGIE APPETIZER TORTE
1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large Eggland's Best eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. spring form pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
2 cups crushed pretzels
½ cup sugar
1-1/2 cups melted butter
Mix together and put into jelly roll pan.Bake 10 minutes at 400 degrees.
8 oz softened cream cheese with ½ cup sdufar and 20 oz can drained crushed pineapple.
8 or 12 oz Cool Whip.Any fresh fruit that you would like to use – or can use drained canned.
Top with the pretzels.
LIME GELATIN SALAD
Heat 20 oz applesauce
Add 2 pkg Jello of choice
Cool and add soda like lemon-lime