| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
English |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 8 |
oz |
Cream cheese |
| 1 |
|
Clove garlic; minced |
| 6 |
|
English muffins; halved |
| 12 |
sl |
Deli baked ham; cut to fit muffin halves |
| 12 |
sl |
Tomato |
| 4 |
tb |
PESTO: |
| 4 |
c |
Fresh basil leaves; washed and stripped from stems |
| 4 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Pine nuts |
| 1 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Date: Fri, 5 Apr 1996 21:00:58 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By: japlady@nwu.edu (Rebecca Radnor)
Remove butter and cream cheese from fridge and allow to soften. Cream
together until fluffy. Blend in minced garlic.
Place the muffin halves on a baking sheet. Spead each with a portion of the
cheese mixture. Then top each muffin with a slice of ham and a slice of
tomato. Spread pesto on top of each tomato, using about 1 tsp. per tomato.
Place a dollop of the cream cheese mixture on top of that and bake at 400
degrees for about 20 mintes or unil the cheese has melted and is slightly
browned.
Pesto: Blend until a paste forms...you may have to shove it down with a
spatula several times in the blender container. A food processor does not
do this as well as a blender! Freeze and cut into 1" cubes any left over
pesto and serve with pasta.
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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