Halloween Special featuring Johnny Rogers

Ingredients

2 3oz pkg. Proscuitto
6 oz. shredded Havarti cheese
6 oz. shredded cheddar cheese
24 ounces softened cream cheese
1/2 cup chopped olives
2 large stuffed olives for the eyes
1/4 cup chopped/drained roasted red peppers
1/2 Tsp black pepper

1 Plastic face mask (available at craft or dollar stores)
plastic wrap
cooking spray

Directions

1. Wash & dry thoroughly the plastic mask. Remove any elastic or string on the mask.
2. Spray the inside of the mask with cooking spray and line the mask with plastic wrap.
3. Line the inside of the mask with the prosciutto.
4. Place two suffed queen olives pimento side down for the eyes.
5. Mix the cheeses, olives and peppers in a large bowl until well blended.
6. Spoon into the face mask until filled and level the back.
7. Refrigerate for 30 minutes to set.
8. When ready to serve invert the mask and place face up on a platter. Serve with crackers, cut up veggies or other snack items.

Tip of the Daye: Cheese Rinds

Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs
• 1 bunch of fresh spinach
• 1/2 cup grated Swiss Cheese
• 1/4 grated Parmesan Cheese
• salt & pepper
• fresh nutmeg
• 2 TBSP butter

Sauce Ingredients

• 1/2 cup milk or cream
• 1 TBSP Flour & 1 TBSP Butter

Instructions

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.

When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.

Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.

Ham & Cheese Breakfast Casserole

Prepare a yummy breakfast ahead of time for your family and friends. This delicious brunch casserole will serve about six people. You could easily substitute ground beef, or bacon for the ham. Try variations with this easy crowd pleaser.

  

Prep Time 15 minutes

Total Time 1 hour

Ingredients

• 10 slices of cubed day old bread 
• 1/2 cup of pickled hot peppers
• 1/2 lb of pre-cooked ham steak (available at most supermarkets)
• 1 Cup shredded cheddar cheese (or Gruyere, or another favourite)
• 6 large eggs
• 2 Cups of milk (whole, skim or 2%)
• 1 (or two) Tbsp grainy Dijon mustard (or your preference)
• 1/4 tsp. each of Salt & Pepper

Instructions

1. Spray a 9" X 13" baking dish with nonstick cooking spray.

2. Combine bread, peppers, hand and cheese in a large bowl, mix well then transfer to the baking dish, distributing evenly.

3. Using the same bowl whisk eggs, add milk, mustard, salt and pepper.

4. Pour the liquid over the bread mixture and ensure everything is covered evenly.

5. Cover and refrigerate overnight or bake right away. Remove from refrigerator 30 minutes before baking.

6. Pre-heat oven to 350 degrees F. Bake uncovered until a tester comes out clean. About 45 minutes.

*Ovens temperatures may vary.