Broiled Shrimp Appetizers Quiche Lorraine
From Favorite Ponce Inlet Recipes By The Ponde Inlet Women's Club 1980 (1980).
A historical recipe
Favorite Ponce Inlet Recipes By The Ponde Inlet Women's Club 1980, by The Ponce Inlet Women's Club (1980).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- TOASTED OLIVE ROLLS Doris Perreault Ya C.
- pitted ripe olives V2 Tsp.
- chili powder 12 white bread slices, crusts removed 1 5-0z.
- jar process sharp American cheese spread or Old English Cheese spread 3 Tbsp.
- melted butter or margarine 1.
- Cut olives into small pieces.
- Mash cheese with fork, blend olives and chili powder into cheese spread.
- 2.
- Remove crusts from bread and lightly roll bread with rolling pin.
- Spread the cheese mixture on bread slices.
- Roll up each slice, jelly roll fashion.
- Fasten with toothpicks.
- 3.
- Brush all sides of rolls with melted butter.
- Place close together on cookie sheet.
- 4.
- Bake in pre-heated oven (450°) for 10 minutes or until golden.
- Cut each roll into 3 pieces.
- 5.
- Cool;
- freezer wrap;
- freeze.
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Blender
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Chef's knife
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Cutting board
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Rolling pin