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VELVEETA CHEESEBREAD<br />
Ingredients<br />
1 24-ounce semolina baguette<br />
12 ounces Velveeta cheese<br />
1 stick butter<br />
2 teaspoons garlic salt<br />
Procedure<br />
1 Preheat oven to 350°.<br />
2 Slice the baguette into 1-inch slices almost all the way through,<br />
leaving about ¼ inch at the bottom unsliced so it holds together.<br />
Place the sliced baguette on a sheet of aluminum foil about 12<br />
inches longer than the baguette. (I use the 18-inch-wide heavy-duty<br />
foil so that it is wide enough to wrap around the entire baguette.)<br />
3 Slice the Velveeta log into slices and insert them between the slices<br />
of the baguette.<br />
4 With a cheese slicer, slice the stick of butter longways and place<br />
along the top of the baguette with the cheese.<br />
5 Sprinkle the garlic salt over the top of the stuffed cheesebread and<br />
bring up the edges of the aluminum foil, folding it over the<br />
baguette to seal it in.<br />
6 Place the cheesebread covered in foil on a cookie sheet.<br />
7 Bake 30-35 minutes until the cheese is melted.<br />
8 Set the oven to broil, move the oven rack to the top, open the top<br />
of the foil and run the cheesebread under the broiler until the top<br />
is nicely browned and the cheese starts to bubble.<br />
Call Jim to buy or list today!<br />
SPINACH SALAD<br />
Salad<br />
Ingredients<br />
1 5-ounce clamshell baby spinach<br />
¼ cup red onion, thinly sliced into rings<br />
2 hard-boiled eggs, shelled and sliced longways into<br />
quarters<br />
¾ cup cherry tomatoes, sliced in half<br />
1 medium-sized carrot, peeled and grated<br />
6 medium-sized mushrooms, cleaned and sliced<br />
¼ teaspoon kosher salt<br />
Procedure<br />
Add the salad ingredients to a large bowl. Toss with the<br />
kosher salt.<br />
Vinaigrette Dressing<br />
Ingredients<br />
2 tablespoons olive oil<br />
3 tablespoons vinegar<br />
A tiny pinch of sugar<br />
Salt and pepper to taste<br />
Procedure<br />
Whisk the dressing ingredients together and pour over the<br />
spinach salad just before serving.<br />
Gated Marina<br />
James J. Leffler<br />
Real Estate Associate<br />
House Values<br />
James J. Leffler<br />
Real Estate Associate<br />
RE/MAX House Values<br />
101 Landing Road<br />
Landing, NJ 07850<br />
201-919-5414 Cell<br />
973-770-7777 Office<br />
jimleff.rmx@gmail.com<br />
Seasonal Space Rentals<br />
973-663-1192<br />
Sheltered/No Wake Zone<br />
Private Off Street Parking<br />
123 Brady Road ~ Lake Hopatcong<br />
OPEN 7 DAYS A WEEK<br />
•LUNCH•<br />
•DINNER•<br />
•DELIVERY•<br />
•TAKE OUT•<br />
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