Relax, 1--.':ntertain,
Just Live
Divide the greens among the boules.
Sprinkle with the walnuts and cranberries.
Sprinkle with parsley. Just before serving,
drizzle the vinaigrette over and serve (some
will be left over; it keeps for a week in the
refrigerator). Makes 8 servings.
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Call today 810-632-6927 or
www.catherinesinteriors.com
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Grilled Vegetable Sandwiches
With Pesto Mayonnaise
(not shown)
1 large or 2 medium eggplant, unpeeled and
sliced lengthwise into 1/4-inch slices
3 zucchini, halved lengthwise
2 red peppers, halved lengthwise
4 large carrots, halved lengthwise
3 Tbsp. plus 1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 large Spanish or other mild onion, sliced
into rings
2 Tbsp. sugar
1/4 cup mayonnaise
1/4 cup pesto (homemade or jarred)
1 large baguette or 16 slices good-quality
grainy bread
Preheat grill. Lightly brush eggplant slic-
es, zucchini, red pepper and carrots with up
to 3 Tbsp. olive oil and grill, turning once
or twice, until softened and cooked through.
Sprinkle with balsamic vinegar and set aside
to cool. Cut into smaller pieces to use for
the sandwiches.
In a large skillet, heat remaining 1 Tbsp.
olive oil over medium-high heat. Add onion
slices and saute, breaking up the slices into
rings, until softened, about 3 minutes. Add
sugar and continue to cook until the onions
are golden. Let cool.
Make Pesto Mayonnaise: Combine may-
onnaise with pesto and stir until smooth.
Cut the baguette into 8 diagonal pieces
and halve each piece horizontally. Spread
some Pesto Mayonnaise on the bread (if
using sliced bread, spread some of the mayo
over eight slices). Divide vegetables among
the slices and top with remaining bread
slices. Wrap well in plastic wrap. Slice sand-
wiches into halves just before serving. You
may also pack all the ingredients separately
and build your own sandwiches. Makes 8
servings.
Annabel's Brownies
The All-Leather Showplace — 30 Sets on Display
✓ 'Largest
All-Leather G
. „
:eather Type
,
ROCHESTER HILLS LOCATION in the Target Plaza at Auburn and Rochester Roads
MON, THUR & FRI 1 lam - 8pm • TUE, WED & SAT 1 lam - 6pm
This makes a whole baking sheet (or cookie
sheet) frill of brownies. For a 9x13-inch pan,
halve the recipe. For an 8x8-inch pan, quar-
ter the recipe.
These are very rich and dense.
2 pounds semisweet chocolate pieces or
chips
2 cups butter or margarine, cut into pieces
2 3/4 cups sugar
2 tsp. vanilla extract
8 large eggs
4 cups flour
-
248-852-SEAT (7328)
26 •
SEPTEMBER 2006 • JNPLATINUM
Preheat oven to 350F. Line a baking sheet
with parchment or foil. Set aside.
Combine chocolate and butter in a large
microwave-safe bowl. Cook the mixture
in the microwave for 2 minutes on high.
Remove from heat and stir until smooth (if
the mixture is not smooth, microwave for 30
seconds more). Stir in the sugar and vanilla.
Stir in the eggs one at a time until incorpo-
rated. Stir in the flour.
Spread the mixture in the prepared pan
and smooth the top. Bake, uncovered, for 25
minutes. Do not overbake (brownies should
be soft and fudgy). Allow to cool completely
before cutting into squares. (Try this: Run
a knife along the edges and turn the entire
cookie sheet over onto a cutting board. Then
peel off the parchment paper and cut the
brownies while still upside down.) Makes 48
brownies.
Chocolate-Dipped Puffed
Rice And Marshmallow Bars
If you're short on time, use pre-made cereal
bars. If you prefer to serve your bars without
the stick, wrap in plastic wrap or use cel-
lophane bags.
1/4 cup butter or margarine
10 oz. marshmallows (1 package)
7 cups puffed-rice cereal or other cereal of
choice
2 cups sprinkles (Jimmies, colored sprinkles,
chopped nuts, coconut flakes, etc.)
6 cups semisweet chocolate chips
24 Popsicle sticks or skewers
24 cellophane bags (available at specialty
cake stores or online at Papermart.com )
Spray a 9x13-inch pan with nonstick cook-
ing spray. Set aside.
Melt butter in a large pot over medium-
low heat. Add the marshmallows and stir
until they are melted. Remove from heat.
Stir in the puffed rice until completely
coated with the marshmallow.
Using wet hands or a spatula sprayed with
nonstick cooking spray, press the mixture
into the prepared pan. Cover with plastic
wrap and chill for 30 minutes or more
before cutting into rectangles. Makes about
24 bars.
Place your sprinkle choices in shallow
bowls. Set aside. Line a baking sheet with
parchment or foil that has been sprayed with
nonstick cooking spray.
Place chocolate in a microwave-safe bowl
and cook on high (uncovered) for 2 minutes.
Stir until the chocolate is smooth (if the
chocolate is not completely melted, cook in
30-second intervals, stirring after each time,
until the chocolate is smooth).
Dip half of each bar, lengthwise, into the
melted chocolate. Quickly press the sprin-
kles into the melted chocolate and place the
bar on the prepared pan standing up on the
chocolate bottom. Repeat with remaining
bars.
Press a stick into the top of the bar before
placing the finished bar in the cellophane
bag and tying with ribbon to close. Keep out
of sunlight and as cool as possible to avoid
melting the chocolate. Makes 24 bars. ❑