The Rose of Sharon
cradles snow and recalls fields
of summer cotton.
Photo by: Osquer
Thursday, February 28, 2008
Friday, February 22, 2008
tonight's dinner
Ham and Havarti with Dill en Croute
suggested by: Bea, modified by: Osquer
1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.
Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
suggested by: Bea, modified by: Osquer
1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.
Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
haiku for children
Do you think that the
power in the lines keeps their
little bird feet warm?
Photo by: Osquer
Wednesday, February 20, 2008
haiku (with apologies to Alfred, Lord Tennyson)
In the winter an
old maid’s bitterness darkly
turns to thoughts of youth.
Photo by: Osquer
"In the spring a young man's fancy lightly turns to thoughts of love." --Tennyson
Sunday, February 17, 2008
haiku
Snow ploughs make mountains
out of parking lot mole hills
that may last 'til Spring.
Photo by: Osquer
Monday, February 04, 2008
Tonight's Dinner
Photo by: Osquer
Dinner baked by: Osquer
ROSEMARY CHICKEN and BRIE en CROUTE
by: Mary Lou Cook, Fallbrook, CA
©2007 General Mills, Inc.
1(8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary leaves
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.
Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with rosemary and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
This is a yummy and versatile recipe. I've used different cheeses and want to try ham and cheddar next. I may choose an herb other than rosemary for that one. Hmmm. What goes good with ham? --Osquer
Dinner baked by: Osquer
ROSEMARY CHICKEN and BRIE en CROUTE
by: Mary Lou Cook, Fallbrook, CA
©2007 General Mills, Inc.
1(8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green onions
6 oz. Brie cheese, rind removed, cubed
1 1/2 cups chopped cooked chicken breast
1 egg beaten
1 teaspoon crushed dried rosemary leaves
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese cubes. Top each with 1/4 of chicken, pressing into cheese.
Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with rosemary and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
* * * * * * *
This is a yummy and versatile recipe. I've used different cheeses and want to try ham and cheddar next. I may choose an herb other than rosemary for that one. Hmmm. What goes good with ham? --Osquer
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