Bookplate Special

ANGELICA’S RECIPES

1½ pounds lean ground beef

⅔ cup seasoned breadcrumbs

1 egg, beaten

1 large onion, chopped

¼teaspoonsalt

¼ teaspoon ground pepper

¾ cup ketchup

1 tablespoon Worcestershire sauce

Combine breadcrumbs, egg, onion, salt, and pepper; mix well. Add to ground beef and mix well. Shape mixture into a loaf in a loaf pan. Mix ketchup with Worcestershire sauce and pour over the top.

Bake at 350º for 70-80 minutes (or until meat thermometer reads 160º).

Serves 4-6. 297

6 medium potatoes, peeledand quartered

4-6 garlic cloves

5-6 cups water

2 tablespoons olive oil (or softened butter)

½ teaspoon salt

Pinch ofpepper

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Drain, reserving ½ cup cooking liquid. Mash potato mixture. Add oil (or butter), salt, pepper, and reserved liquid; stir until smooth.

Serves 4-6.

1 baguette or small (8 ounces) loaf of French bread

¼ cup butter, softened

¼ cup Parmesan cheese

½ teaspoon garlic powder (or 2minced garlic

cloves)

2 tablespoons dried parsley (but fresh is always

better)

Preheat oven to 400º.

In a small mixing bowl, combine butter with Parmesan cheese. Add other ingredients and mix well. Cut the baguette into half-inch slices-but do not cut all the way through. Spread mixture on both sides of each slice. Wrap in aluminum foil and bake for 15-20 minutes. (If you like it crispy, open the foil the last 5 minutes.) Serve hot.

Serves 4-6.

2 tablespoons butter

2 cloves diced garlic

2 good-sized potatoes (or about 1 pound)

2 good-sized leeks (or about 1 pound)

4 cups chicken broth

¼ teaspoon salt

¼ teaspoon black pepper

1 cup milk or light cream

Clean and chop white part of the leeks. Melt the butter in a large saucepan and add the chopped leeks and garlic. Saute them over low to medium heat until the leeks are soft (about 10 minutes). Stir frequently; do not brown.

Add all the remaining ingredients to the pan except the milk/ cream. Bring the soup to a boil and then let it simmer for 15- 20 minutes.

If you prefer a smooth soup, mash the potatoes in the pan, or puree them in a blender. Just before serving, pour the milk/ cream into the soup; stir well, and heat through.

Serves 4.

½ cup butter or margarine, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

3 slices bacon

¼ cup chopped green onion

2 eggs

½ cup half-and-half

½ cup grated Parmesan cheese

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 (10-ounce) package frozen spinach, thawed and

well drained (use your hands to squeeze out the

water)

In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls. Press balls into the bottom and the sides of greased mini muffin cups.

Preheat oven to 350º. In a skillet, cook the bacon until brown and very crisp; drain. Saute the onions in the same skillet with the bacon drippings for 5 minutes, or until tender, stirring constantly; drain. Place the onions in a medium bowl. Crumble the bacon into small pieces, and add to the onions. Add the eggs to the bacon and onions; beat well. Stir in the half-and-half, salt, nutmeg, and Parmesan cheese. Add the spinach; mix well to combine. Divide the mixture among crust-lined cups (do not overfill).

Bake for 25-30 minutes, or until puffed and golden brown. Cool in pan on wire rack for 5 minutes. Serve warm or cool. Store leftovers in the refrigerator.

Makes 24.