SIMPLE CHESSE POTATO SOUP By Marty from www.GrandBlancBread.com/board INGREDIENTS 1 LARGE OR 2 SMALL CARROTS FINELY DICED 1 LARGE OR 2 MEDIUM ONIONS FINELY DICED 2 RIBS OF CELERY FINELY DICED 1 BOX OF CHICKEN STOCK I BOX OF WATER 1 PINT OF CREAM 2 TO 3 GLOVES OF GARLIC FINELY DICED SMALL AMOUNT OF OLIVE OIL, OR ANY OIL YOU HAVE AVAILABLE. 4 MEDIUM TO LARGE POTATOE'S I USED YUKON GOLD. ANY WILL DO. 1/4 INCH DICE VELVETA CHEESE. 1/4 TO 1/2 OF THE LARGE SIZE PACKAGE SOLD IN THE STORE. AND AS LITTLE OR AS MUCH A YOU LIKE. DIRECTIONS: PUT A LITTLE OLIVE OIL IN A POT. ADD CARROTS, ONIONS, AND CELERY SALT AND PEPPER. COOK UNTIL CLEAR AND TRANSLUSENT. ADD GARLIC. ADD CHICKEN STOCK, AND FILL EMPTY STOCK CARTON WITH WATER AND ADD TO POT. COOK ON HIGH UNTILL IT COMES TO A BOIL ADD POTATOES, TURN DOWN AND COOK FOR ABOUT 15 TO 20 MINUTES ON MEDIUM TO LOW HEAT. ADD CREAM AND COOK AN ADDITONAL 15 TO 20 MINUTES. ADD VELVETA CHEESE I CUBE MINE AND ADD IT A LITTLE AT A TIME, STIRRING IT IN THE SOUP. COOK 5 MINUTES AND SERVE WITH "GREAT HARVEST BREAD". IT IS DELICIOUS!
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Strawberry Stuffed French Toast For Valentine’s Day INGREDIENTS 4 slices of bread (White or Challah) strawberry jam 1 T. vanilla Fresh strawberries Cream cheese 6 eggs Powdered sugar EASY WAY: Spread 2 sliced of Great Harvest bread with a thick layer of cream cheese. Spread 2 more slices of bread with a thick layer of strawberry jam. Make a cream cheese jam sandwich. Beat eggs and vanilla. Dip each sandwich into this batter. Place on a griddle on medium heat and cook until evenly browned. Transfer to a plate. Cut into triangles. Sprinkle with powdered sugar. Top with fresh strawberries. EASIER WAY: Use strawberry flavored cream cheese instead of plain cream cheese and strawberry jam. OTHER WAY: Add chopped nuts (such as pecans) to the cream cheese/jam combination. Or, add mini chocolate chips.
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Mock Vegetarian Quiche By Kathrine Giske - Lake Forest Park, WA INGREDIENTS 1 loaf bread (Spinach Feta or Whole Wheat) 4 eggs 2 1/2 c. 1% milk 1 med. Yellow onion 3 cloves crushed garlic 1 c. broccoli 1 med red bell pepper 1 c. mushrooms thinly sliced 2 T. olive oil 1 c. grated parmesan cheese 1 T. dry mustard Salt and pepper taste 1/4 c. fresh chopped parsley or 1 T. dry parsley 2 T. butter DIRECTIONS: Preheat oven to 350 degrees. In a greased, medium size baking dish add a layer of 1� thick slices of Great Harvest bread buttered on both slides and crusts removed. Slowly heat olive oil in pan an sate chopped garlic, onion, and mushrooms for about 5 minutes until soft. Sprinkle cooked mixture over bread. Chop broccoli and red pepper into small pieces and layer on top of onion mixture. Add chopped parsley. In a separate bowl beat 4 eggs until well mixed. Add milk, dry mustard, salt and pepper. Pour mixture over the dish and sprinkle with cheese. Bake in oven for 30 minutes or until golden brown. Serve warm. Note: This dish can be accompanied by a fresh garden or fruit salad.
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Cream cheese stuffed chicken
INGREDIENTS 1-8 oz. package of cream cheese (reg, lite or low fat) 2-3 large chicken breasts (skinned and boned) 1 beaten egg or 1/2 c. fat-free mayonnaise 1 c. honey whole wheat bread crumbs 1/2 c. flour Optional: Mix fresh chives or herbs to cream cheese for added flavor DIRECTIONS: Cut chicken breasts lengthwise so you have 24 thin flat pieces per breast. Cut cream cheese lengthwise into long stripes. Place on chicken fillet. Sprinkle the spices on top if not already added with cream cheese. Roll chicken around the cheese and secure it with a toothpick if necessary. Roll chicken around the cheese and secure it with a toothpick if necessary. Roll chicken in flour and dip in egg or (brush with mayo if using that options). Roll chicken in bread crumbs. Chicken can be deep fried in 2 inches of oil at 375 degrees for about 5 minutes or until golden brown. It can also be baked on a cookie sheet at 375 degrees for 15-20 minutes or until golden brown. Serve at once. Makes 4 servings
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Pumpkin pie French toast By Emily Brawley - Chattanooga, TN INGREDIENTS 8 Slices of Great Harvest Bread (White, Challah, or Potato Chive) 1 large jar pimentos (drained) 2 cups of milk 1 tsp garlic powder 1/2 tsp salt 2 cups sharp cheese, grated 4 eggs 1 tsp dry mustard 1 tsp hot pepper sauce 1/2 tsp cayenne pepper DIRECTIONS: Butter both side of the bread. Layer a baking dish with 1/2 bread, cheese, pimentos - repeat layer. Beat other ingredients and pour over mixture. Chill over night. The next day bake at 350 degrees for 4-50 minutes. Let stand 10-15 minutes. Cut into large squares and serve! Makes 6 - 8 servings. Note: This recipe came from my favorite teacher at For Mill Middle School in SC. It is much better with Great Harvest Bread!
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