Jeen Marie’s Killer Dishes

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Here are three more dishes from Jeen Marie.  I have only heard GREAT things about all of them.  All of these would be great “party” foods so invite some people over and EAT!

Layered Antipasto Salad

  • 12 ounce jar marinated artichoke hearts, un-drained
  • 3 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1 large bunch torn romaine lettuce
  • 1 container grape tomatoes
  • 1 (3 1/2 ounce) package sliced pepperoni
  • 8 ounce fresh mozzarella cheese, cut into thin strips
  • 1 small red onion, sliced and separated into rings
  •  1/2 cup whole pitted olives
  • sliced pickled banana peppers
  • 4 slices bacon, cooked and crumbled

 

Preparation:

Drain artichokes and reserve marinade.  Combine marinade, olive oil, vinegar, and garlic in a jar and shake well.

Layer 1/3 of lettuce in a 4 qt. bowl and top with tomatoes, artichoke hearts, and pepperoni.  Layer 1/3 lettuce and top with cheese, onions,  and olives.  Drizzle with 1/2 of the dressing.  Top with remaining lettuce and garnish with banana peppers. 

Drizzle with remaining dressing and top with bacon.  Cover and chill  for at least 3 hours before serving.

  

Note:

 She saves a little of each ingredient (except artichoke hearts) to garnish the top of the salad along with the peppers.

 

 

Broccoli Cornbread

  • 1 box jiffy cornbread mix
  •  4 eggs
  • 6 ounces cottage cheese
  • 1 (10 ounce) box chopped broccoli, thawed and drained
  • 1 stick melted butter
  • 1 small onion, chopped

 

Preparation:

Mix all ingredients.   Bake in a 9″ pie plate at 400 for 40 minutes or until golden brown.

  

  

 Sausage Breakfast Casserole

  • 6 slices buttered bread, crusts removed
  • 1 lb sausage (veggie crumbles may be substituted)
  • 1 1/2 cups shredded cheese
  • 6 eggs, beaten
  • 2 cups half and half cream
  • salt and pepper to taste

 

Preparation:

Cook and drain sausage (or veggie crumbles).  Place buttered bread in the bottom of a 9×13 pan and top with sausage.  Mix eggs, cream, salt and pepper and pour over sausage.  Top with cheese.  Refrigerate overnight.  Bake at 350 for 40-45 minutes.

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