Muenster Cheese Filled Pockets

-

Muenster Cheese Filled Pockets

1 package (3 ounces) cream cheese, at room temperature1/4 pound butter or maragarine, at room temperature1 cup all-purpose flour2 large eggs2 cups shredded Muenster  cheese 1 tablespoon grated white onion1/4 teaspoon Tabasco sauseblack pepper1 large egg white, slightly beaten sesame seeds

Instant snacks



1. In a medium bowl, combine the cream cheese and butter and mash until smooth. Blend in the flour until incorporated. Foorm into a ball, wrap in wax paper and chill for at least 2 hours.

2. Position the rack in the center of the oven and preheat to 375 degree F.

3. In a small bowl, using an electric mixer on medium speed, beat the eggs until thick and light. Beat in the Muenster cheese, onion and Tabasco. Season with pepper to taste.

4. Lightly flour a work surface and roll out the chilled dough to a thickness of 1/8 inch. Using a 2 1*2-inch round cookie cutter or upturned glass, cut out as many rounds as possible. Gather the scraps of dough, roll out again and cut as many rounds as possible. Repeat until all the dough is used.

5. Drop teaspoonfuls of the cheese filling in the center of each round, fold them in half, and seal the edges together. Brush with the egg white and sprinkle with sesame seeds. Place the turnovers on an ungreased baking sheet, leaving about 1 inch between them. Bake for about 20 to 25 minutes, or until lightly browned. Cool on wire racks and temperature.













Popular posts from this blog

Cheese-And-Walnut Sandwiches

-
Image
Cheese-And-Walnut Sandwiches 8 slices whole-wheat bread, toasted prepared mustard 1/4 cup chopped walnuts 4 ounces sliced Gouda cheese 4 Romaine lettuce leaves, torn into pieces 1/2 cucumber, thinly sliced 3/4 cup Herb Dressing 1. Spread 4 slices of the toast with mustard and sprinkle with nuts. Top with cheese. 2. In a small bowl, combine the lettuce and cucumber and toss with the dressing. Spread this mixture over the cheese and top with the remaining 4 slices of toast. Cut each sandwich into quarters and serve. Makes: 4 servings
Read more

Lahmajoon

-
Image
Lahmajoon Filling 1 1/2 pounds lean ground beef 1/2 pound fresh ground lamb 1/2 cup all-purpose flour 1 large white onion, chopped 1 finely chopped green pepper 1/2 bunch parsley, finely chopped 1 can (14 1/2 ounces) whole peeled tomatoes, drained and chopped 1/2 cup tomato sauce 1/4 cup plus 2 tablespoons tomato paste 1 jar (3.5 ounces) diced pimientos, drained 3 large cloves garlic, minced ground red pepper or cayenne salt and pepper Crust 3 loaves (1 pound each) frozen bread dough, thawed all-purpose flour 1. Position the rack in the center of the oven and preheat to 400 degrees F. Have 2 or 3 ungreased baking sheets ready. 2. To make the filling, in a large bowl, combine the ground meats and flour. Add the onion, peppper, parsley, tomatoes, tomato sauce, tomato paste, pimientos and garlic. Season with red pepper and salt and pepper. 3. Working with 1 pound of the dough at a time, on a ligh tly floured work surface, roll the dough into a large circle about 1
Read more

Ham Snack Rolls

-
Image
Ham Snack Rolls 1 can (8 ounces) refrigerated crescent dinner rolls 8 thin ham slices 4 teaspoons prepared mustard 1 cup shredded Swiss cheese 2 tablespoons seasame seeds 1. Position the rack in the center of the oven and preheat to 375 degrees F. 2. Unroll the dough into 4 long rectangles and press gently along the perforations to seal them. Place the ham slices on the dough. Spread the mustard on the ham and sprinkle with cheese. Starting at the shortest side, roll up each rectangle to form a log and press the edges to seal. 3. Spread the seeds on a plate and roll each log in the seeds. Cut each roll into 5 slices to make 20 slices in all. Transfer the rolls, cut side down, to an ungreased baking sheet and bake for 15 to 20 minutes or until golden brown. Serve hot. Makes: 20 servings
Read more