2. Antipasto Skewers
Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of Source
your choice), skewered on frilly toothpicks are a great, simple appetizer with All Recipes.com
little work and almost no clean up! You can marinate fresh mushrooms
yourself, or dress them up right out of the jar.
INGREDIENTS
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Preparation
METHOD • Prep: 15 Minutes
• Ready in: 35 Minutes
1. Mix garlic, olive oil, parsley, salt, and pepper together in a medium
bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
2. Thread one piece each, bread, mushroom, and havarti onto cocktail
toothpicks or small skewers. Arrange on a platter, drizzle with
remaining marinade, and serve.
from Ginna's Dinner at Martin Manor
Oct. 30, 2010
NUTRITION NOTES
Calories: 169
Amount Per Serving
Total Fat: 13g
Cholesterol: 29mg
Sodium: 449mg
Amount Per Serving
Total Carbs: 7.5g
Dietary Fiber: 0.8g
Protein: 6.6g
(12 servings)

3. Bleeding Heart Brie
This impressive appetizer is simple to prepare and requires simple Source
ingredients, too. The cherries add a new twist to baked brie and provide a Taste of Home
sweet contrast to the salty cheese and pastry.
INGREDIENTS
1 tube (8 ounces) refrigerated crescent rolls
1 round (8 ounces) Brie cheese
⅓ cup cherry preserves
1 egg, lightly beaten
Assorted crackers
METHOD
1. Unroll crescent dough; divide into two squares. Seal seams and
Preparation
• Prep: 15 Minutes
• Bake: 20 Minutes
2. perforations. Cut off corners from each square, forming two circles;
Course
Appetizer
3. discard scraps.
4. Place one circle on a greased baking sheet; top with
5. cheese. Spoon preserves over the top. Bring edges of dough up
around sides of cheese. Top with remaining dough circle, pressing to
seal edges. Brush top and sides with egg.
6. Bake at 350° for 20-30 minutes or until golden brown. Cool for 5
7. minutes before serving with crackers
From Ginna's
Martin Manor Dinner
October 30, 2010
(10 servings)

4. Eye-Popping Soup
A bowl of hot tomato soup will leave you cold if it stares back.F Source
http://www.marthastewart.com
INGREDIENTS
2 tablespoons unsalted butter
1 onion, finely chopped
3 garlic cloves, minced
½ cup dry white wine
2 cans (28 ounces each) crushed tomatoes
1 quart homemade or low-sodium store-bought chicken stock
3 sprigs oregano or marjoram
½ cup half-and-half
Coarse salt and freshly ground pepper
6 pitted black Kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 lb. (about 30) bocconcini (bite-size mozzarella balls)
1 jar small pimiento-stuffed olives Course
Appetizer
METHOD
1. Melt butter in a large saucepan over medium-low heat. Add onion and
garlic, and cook until onion is translucent, about 6 minutes.
2. Add wine, and cook until most liquid has evaporated, about 1 minute.
Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat,
and simmer gently until thickened, about 45 minutes.
3. Using a slotted spoon, remove herbs. Puree soup in small batches
until smooth. Return to pan, and slowly pour in half-and-half, stirring
constantly. Season with salt and pepper.
4. Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata
olive 4 times (all the way through to other side). Insert a rosemary
leaf into each hole to make eight legs. Insert two pieces of chive into the
small hole at the end of the olive to make antennae.
5. Make the eyeballs: Using a small melon baller, scoop out a hole from
each bocconcini. Have each pimiento-stuffed olive crosswise. Place a

5. half, cut side out, in the hole in each bocconcini to make eyeballs.
6. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and
place a bug on rim of each bowl.
From Ginna's
Martin Manor Dinner
October 30, 2010
(6 servings)

6. Chicken, Farmer-Style (Pollo Contadino)
Protein and a nice, super-sized dose of fresh veggies! Source
http://theculinaryenthusiast.blogspot.com
INGREDIENTS
4 large chicken breasts, boneless and skinless
Salt and pepper to taste
½ cup flour
½ cup olive oil
2 medium carrots, peeled and diced
1 large red bell pepper, cored and sliced
1 large green bell pepper, cored and sliced
1 large onion, peeled and sliced
6 large mushrooms, sliced
Course
12 medium Italian or Greek olives, not pitted Main
1 teaspoon capers
6 ripe plum tomatoes, chopped
1 tbl. fresh rosemary (I chopped mine a bit to release more of the flavor)
¼ cup white wine
METHOD
1. Season the chicken lightly with salt and pepper. Place the chicken in
a large bowl and toss with the flour and pat off the excess flour from
each piece of chicken.
2. Heat a large frying pan and drizzle with olive oil. Brown the chicken
on both sides and remove it to a roasting pan, leaving the oil in the
frying pan.
3. Heat the pan again and add the carrots, Saute for 3 minutes and add
the red and green peppers and the onion. Saute until the onion is
translucent.
4. Place the vegetables on top of the chicken in the roasting pan.
5. Heat the frying pan again and add the remaining oil. Add the
mushrooms, olives, capers, and tomatoes. Bring to a simmer and
cook gently for 5 minutes.

7. 6. Add the salt and pepper to taste and pour over the chicken. Sprinkle
with rosemary and drizzle the wine all over.
7. Cover the roasting pan with either the lid or foil and bake in a
preheated 400-degree oven for 20 minutes. Uncover the pan and
bake for another 15 minutes. Turn the chicken a couple of times in the
vegetable sauce while cooking.
8. Serve the chicken with the vegetables and sauce over the top.
From Ginna's
Martin Manor Dinner
October 30, 2010
(4 servings)

8. Green Beans Almondine
Source
INGREDIENTS http://www.cooks.com/
2 med packages French green beans
1 stick butter
⅔ cup sliced almonds (crushed under a rolling pin)
salt, to taste
METHOD
1. Snap the ends of both sides of the beans, leaving a whole bean (may
cut in half in the middle of the bean).
Course
Vegetable
2. In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.
3. Add beans and quickly steam (turning beans frequently) for
approximately 4-5 mins.
4. Drain beans; remove water.
5. In the same skillet melt butter and add beans.
6. Cover the skillet and reduce heat to a simmer (turning beans
occasionally).
7. Cook on a low heat for approximately 6-7 minutes. Drain off excess
butter.
8. Add crushed almonds and toss beans. Lightly salt and serve.
From Ginna's

9. Martin Manor Dinner
October 30, 2010
(8-10 servings)

10. Baked Apples
This recipe is based on an old recipe from the Joy of Cooking, with the Source
addition of pecans and chopped raisins http://simplyrecipes.com
INGREDIENTS
4 large good baking apples, such as Rome Beauty, Golden Delicious, or
Jonagold (see cooking apple varieties)
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup chopped pecans
¼ cup currants or chopped raisins
1 tablespoon butter
¾ cup boiling water
Course
Dessert
METHOD
1. Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the
bottom of the apples. It helps if you have an apple corer, but if not,
you can use a paring knife to cut out first the stem area, and then the
core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to
an inch wide.
2. In a small bowl, combine the sugar, cinnamon, currants/raisins, and
pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff
each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
3. Add boiling water to the baking pan. Bake 30-40 minutes, until tender,
but not mushy. Remove from the oven and baste the apples several
times with the pan juices.
4. Serve warm with vanilla ice cream on the side.
From Ginna's
Martin Manor Dinner
October 30, 2010
(4 servings)