CHEDDAR WALNUT CRISPS

  2-1/2 ounces aged cheddar cheese, grated (about 1 cup)

  2-1/2 ounces parmesan cheese, grated (about 1 cup)

  2 ounces walnuts, chopped small (about 1/2 cup)

  2 tablespoons finely chopped fresh thyme leaves

1.  preheat oven to 400 degrees and set the rack in the middle of the oven.  line 2 baking sheets with parchment paper.

2.  combine the cheeses in small bowl.  drop mixture by rounded teaspoonfuls onto sheets, leaving about 1 inch between them.  flatten with back of a spoon.  sprinkle the tops with a few chopped nuts and some thyme.

3.  bake only 1 sheet at a time on the center rack, for about 5 minutes or until crisps are bubbling and the edges are golden brown.  let stand for several minutes, then slide off the paper with a spatula.  blot gently with paper towels and serve at room temp.

4.  makes about 5 dozen

GORGONZOLA CHEESE WITH FENNEL SEEDS

1/4 pound softened, unsalted butter (i used salted)

1/2 pound gorgonzola dolce (i used regular wedge type)

1 teaspoon fennel seeds

1.  in a food processor combine the butter and cheese til smooth.

2.  add the fennel seeds and pulse a few times to combine the seeds.

3.  serve with toasted bread or crackers.

note:  this is not a lot of spread, so don't use too large a bowl.  it should not look "lost".  i would recommend triscuit crackers.  

1.  preheat oven to 325 degrees.  cut the wheel of cheese in half horizontally to make 2 rounds.  sprinkle the herbs, garlic and pepper on the bottom half of the cheese.  replace the top disk of cheese and place the wheel on a large piece of aluminum foil.  wrap the foil around the cheese, forming a chimney hole on top with the excess foil, which will let out moisture as the cheese bakes.

2.  place cheese on the baking sheet and bake until the cheese is soft and runny, about 20 minutes.  serve with chunks of good bread while cheese is still warm.  

serves 6-8

1/3 piece ginger root

2/3 c sherry

3 sticks butter

7 large cloves garlic, chopped

2 pounds scallops

2 cups light cream

soak ginger in sherry for 2 hours.  melt butter and saute garlic in a skillet.  add scallops and ginger sherry mixture. (i plan to leave ginger in pan til i add the cream).  cook scallops for 5 minutes.  remove from pan and add cream.  reduce by 1/3-1/2.  add scallops back to pan.  simmer for 4 minutes.  serve with fresh chopped parsley on rice or in a soup plate.  

my hope is that this dish will prove to me that garlic covers everything, especially freezer "flavor".  sherry and ginger will also get a star rating.  this dish will easily serve 4 people.  i plan to make a green salad also.

hot corn dip

2-11ounce cans mexican corn, drained

2-4.5 oz. cans chopped green chilies, drained

2 cups grated monterey jack cheese

3/4 cup grated parmesan cheese

1 cup mayo (i use hellmanns)

corn chips for dipping

1.  preheat oven to 350 degrees.  grease 9x13x2 inch dish.

2.  in a medium bowl, mix the corn, chilies, cheeses and mayo

3.  spread mixture in dish and bake uncovered for 30-40 minutes or til bubbly on edges.  

4.  serve warm with chips.

note:  i might add some cayenne pepper depending on the heat factor!  a pinch or two.

2 tbsp. olive oil

1/2 onion, chopped

1 stalk celery, chopped

1 clove garlic,minced

1 fennel bulb, chopped

1 can (14.5 oz.) diced tomatoes

1 cup low sodium chicken broth

2 tbsp. chopped fresh basil

2 tbsp. parsley 

salt and pepper

1.  in a large saucepan, heat oil, add onion, celery, garlic and fennel.  cook til vegetables are tender about 10 minutes.

2.  add tomatoes and broth, simmer 4 minutes.  remove from heat; add basil, parsley, and cream.  puree in blender or processor.  season to taste. 

note:  i cooked mine about 15 minutes after tomatoes were added.