Northwest NEWS

August 31, 1998

Home & Garden

DINING IN: Labor Day - Summer's Finale

Pesto Beef Sandwich-In-The-Round
   1 1/4 lb. thinly sliced deli roast beef
   1 round crusty French or Italian bread loaf (12 inch diameter)
   1/3 c. light mayonnaise
   3 Tbsp. prepared pesto sauce
   1 tsp. fresh lemon juice
   1 jar (7 oz.) roasted red peppers, drained well
   3 c. (3 oz.) mixed baby lettuce and spring greens
   1/2 c. (3 oz.) crumbled mild feta or goat cheese
   Cut bread loaf horizontally in half, remove center of bread, leaving 1-inch thick shell. In small bowl, combine mayonnaise, pesto sauce, lemon juice; spread mixture on cut surface of both halves.
   Layer roast beef, roasted peppers, salad greens and cheese on bottom half. Season with pepper, if desired; close with top bread loaf half. Cut into 6 wedges. Serves 6.
   No Bake Barbeque Beans
   3 slices cut bacon, chopped
   1 medium onion, chopped
   2 cans baked beans, drained
   3/4 c. barbeque sauce
   2 Tbsp. brown sugar
   Cook bacon in large saucepan until crisp; drain. Add onion; cook and stir until tender. Stir in beans, barbeque sauce, and brown sugar. Cook over low heat for 15 minutes. Serves 8.
   Flamenco Shrimp Toss
   1 1/2 lb. fresh or frozen cooked shrimp (26-30 count)
   2 medium tomotoes, chopped
   1 red onion, thinly sliced
   1 c. peeled and chopped seedless cucumber
   1 can (15 oz.) cooked black beans, rinsed, drained,
   2 green onions, chopped
   Flameno Dressing (recipe follows)
   4 English muffins, split
   chopped green onions
   In large bowl, combine shrimp, tomatoes, red onion, cucumber, black beans, and green onions. Toast muffins twice or until crisp and golden brown.
   Slice muffins into quarters. Set aside. Toss shrimp mixture with Flamenco Dressing. Add muffin quarters; lightly toss and serve immeidately. Garnish with green onions.
   Flamenco Dressing
   1/2 c. olive oil
   1/4 c. red wint vinegar
   2 Tbsp. snipped fresh cilantro
   1 1/2 Tbsp. fresh lime juice
   1 Tbsp. canned chipotle peppers in adobe sauce, finely chopped (do not drain sauce)
   1 clove garlic. chopped
   salt and freshly ground black pepper, to taste
   In medium bowl, combine all dressing ingredients. Set aside.
   Jam Cookie Cups
   (recipe starts with an 18 oz. roll of refrigerated sugar cookie dough and walnuts)
   Slice cookie dough into 18 pieces. Place each piece into ungreased 2 3/4-inch muffin cups and press level.
   Press thumb into center to make an indentation. Mix 1 cup chopped walnuts with 1/2 c. apricot jam (or your favorite flavor) and drop into centers. Bake at 250 degrees until light brown, about 15 minutes.
   Cool 10 minutes in pan, then gently loosen edges, remove from cups and cool on wire racks.
   Makes 18 cookies.