"Recipes from the Chef's Kitchen"

Asparagus Cheese Rolls

Ingredients:
1)  1 eight ounce container of Einstein Bros. Smoked
      Salmon or Veggie Lite Cream Cheese
2)  1 eight ounce can of crescent dinner rolls
3)  8-12 fresh Asparagus Stalks, cut into 4-5" length
      (from top)

Preparation:
1)  Steam asparagus for 5 minutes in microwave.
2)  Pat dry on paper towel.
3)  Separate dough into four rectangles.
4)  Spread dough with cream cheese.
5)  Place 2-3 stalks of asparagus spears across cream
      cheese and roll up.
6)  Starting at short end, place cut side down on
      ungreased cooking sheet.
7)  Bake at 375 deg for 15-17 minutes or until golden
      brown.
8)  Cut each roll into 4 slices.

Creamy Sun Dried
Tomato Pasta

Ingredients:
1)   1 eight ounce package of Einstein Bros. Bagels
       Sun-Dried Tomatoes Cream Cheese
2)   Eight ounce Penna Pasta
3)   Optional (Grilled Chicken or Chopped Ham)

Preparation:
1)   Cook pasta according to package directions. Drain.
2)   Return to pan. Stir in Cream cheese over very low
       heat until melted.  Add optional ingredients.
3)   Serve hot.

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Bros. Bistro Salad

Ingredients for Dressing:
1)  2 tsp. Dijon Mustard
2)  2 tsp. minced Shallots
3)  1/4 tsp. minced Garlic
4)  1/4 cup Sugar
5)  1/8 tsp. Black Pepper, freshly ground
6)  1/4 tsp. Salt
7)  1/2 cup Olive Oil
8)  1/4 cup Raspberry Vinegar

Preparation for Dressing:
1)   Place all ingredients except the vinegar and olive oil
       into a mixing bowl.
2)   Add vinegar until the sugar dissolves.
3)   While stirring with a fork or wire whip, slowly drizzle
       oil into mixture.
4)   Stir until totally emulsified.

Ingredients for Salad:
1)   1 head Romaine Lettuce, torn into bite sized pieces
2)   2 cups Mesclun Mix or Spring Mix
3)   1 cup Radicchio Leaves in bite sized pieces
4)   1/2 Cup Gorgonzola, crumbled

Preparation for Salad:
1)   Wash greens and dry thoroughly.
2)   Toss greens together in a large salad bowl.
3)   Add 1 cup of dressing until all salad greens are
       slightly wet.
4)   Fluff salad in center of bowl.
5)   Sprinkle gorgonzola crumbles over salad.
6)   Sprinkle 1/4 cup nuts over gorgonzola.

Ingredients for Sugared Walnuts:
1)   2 cups Walnuts
2)   2 oz. Peanut Oil
3)   3/4 cup Powdered Sugar
4)   1 tsp. Salt
5)   1/4 tsp. Cayenne Pepper

Preparation for Sugared Walnuts:
1)   Blend together peanut oil, powdered sugar, salt and
       cayenne pepper.  Add walnuts. Stir.
2)   Bake in a 400 deg oven for 15 minutes.  Stir once.
3)   Store unused portion in a sealed container.

Strawberry Cream Cheese Pie

Ingredients for Pie:
1)  1 eight ounce container of Einstein Bros. Double
      Whipped Strawberry Cream Cheese
2)  1 Nine-Inch Pie shell, Baked and Cooled
3)  1/4 cup Cold Milk
4)  1 (3 3/4 oz.) package Vanilla Instant Pudding
5)  8 oz. Sour Cream

Preparation for Pie:
1)  Cream the cream cheese and sour cream.
2)  Add the milk and pudding.
3)  Mix together until smooth (about 2 minutes).
4)  Pour into pie shell.  Add topping.

Ingredients for Topping:
1)  1 tbs. Cornstarch
2)  1/4 cup Sugar
3)  1 cup cold Water
4)  1 tsp. Strawberry flavored Gelatin
5)  2 cups Strawberries - sliced

Preparation for Topping:
1)  Mix cornstarch with sugar in sauce pan.
2)  Gradually add cold water and bring to a boil,
      stirring constantly.
3)  After mixture thickens and becomes clear, stir
      in strawberry flavored gelatin.  Cool.
4)  Mix with 2 heaping cups of strawberries and pour
      over pie.
5)  Chill overnight.
 
 

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