Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (13 page)

Eat-it-all bread bowls make hearty soup extra special. Cut the tops off round loaves of bread and hollow out, then rub with olive oil and garlic. Pop bread bowls in the oven at 400 degrees for 10 minutes, or until crusty and golden. Ladle in soup and enjoy!

Jim Davis’s Spicy Deviled Eggs

Garfield’s creator, Jim Davis, created this tasty recipe. Jim, a good egg…but a little cracked…thinks it’s not a picnic without at least a platter of deviled eggs. Better yet, he says to bring enough for the ants, too!

6 eggs

1/8 c. mayonnaise or mayonnaise-style salad dressing

1/8 c. horseradish sauce

1 t. spicy mustard

1/2 t. vinegar

1 T. sweet pickle relish

salt and pepper to taste

Garnish: paprika

Place eggs in a saucepan; add water to cover. Bring to a boil over medium heat. Reduce heat to low; cover and simmer for 15 minutes. Remove saucepan from heat; drain and run cold water over eggs for several minutes. Peel eggs and cut in half; arrange egg white halves on a serving plate. Remove egg yolks to a bowl and mash with a fork. Add remaining ingredients except garnish; mix well. Spoon egg yolk mixture into a cookie press; fill egg whites with mixture. Garnish with a light dusting of paprika. Cover and refrigerate until serving time. Makes 12 servings.

Making some yummy deviled eggs for a party or picnic? Whip ’em up in no time by spooning the egg yolk filling into a plastic zipping bag. Snip off a corner and pipe the filling into the egg white halves…easy squeezy!

Hawaiian Pizza Sub

Say “aloha” to this scrumptious sandwich in fresh-baked bread!

11-oz. tube refrigerated crusty French loaf

2 T. oil

1 t. Italian seasoning

1/4 t. garlic powder

8-oz. can pizza sauce, divided

1/3 lb. sliced deli ham

8-oz. can crushed pineapple, drained

1 c. shredded mozzarella cheese

Place loaf seam-side down on a greased baking sheet. Cut slashes on top, about 1/2 inch deep. Bake at 350 degrees for 25 to 30 minutes, until golden; remove from oven. Combine oil, Italian seasoning and garlic powder in a small bowl; brush over hot loaf. Let loaf cool for 10 minutes; slice in half horizontally. Hollow out bottom half of loaf, leaving a 1/4-inch shell. Spread bottom half with 2 tablespoons of pizza sauce. Layer with ham, pineapple, cheese and top half of loaf. Bake at 350 degrees for an additional 6 to 8 minutes. Slice and serve with remaining pizza sauce. Serves 4 to 6.

Mix up some tropical coleslaw in a jiffy. Combine a package of shredded coleslaw mix and bottled coleslaw dressing to taste. Stir in a drained can of mandarin oranges or pineapple tidbits for a sweet twist. Wonderful with a Hawaiian Pizza Sub…a perfect partner for spicy barbecue or crispy fish too!

Picnic Sweet Pickles

Sure to be the most popular item on the relish tray!

16-oz. jar whole dill pickles

2 T. white vinegar

2 T. water

1 c. sugar

3 whole cloves

4-inch cinnamon stick

Drain pickles, discarding juice; place pickles in a bowl. Wash empty jar and set aside. Rinse pickles well. Trim off ends of pickles, slice pickles into chunks and return to jar; set aside. In a saucepan over medium heat, mix remaining ingredients. Simmer for 5 minutes, stirring until sugar dissolves; do not boil. Pour vinegar mixture over pickles in jar; place lid on jar. Let stand at room temperature for 24 hours. Chill in refrigerator; remove spices at serving time. Return to refrigerator after jar is opened. Makes about 8 to 10 servings.

Pack a frozen bottle of lemonade or iced tea with lunch in the morning to keep everything cool. When lunchtime rolls around, enjoy a fresh, crisp sandwich and a frosty beverage too!

Deluxe Greek Salad

Garfield’s idea of a diet salad is one leaf of lettuce and a quart of mayo. He’d like this much better if he just gave it a try!

16-oz. pkg. mixed salad greens

1 cucumber, sliced

1 red onion, thinly sliced

1 to 2 roma tomatoes, chopped

3-1/4 oz. can sliced black olives, drained

8-oz. container crumbled feta cheese

1/4 c. olive oil

1/4 c. lemon juice

2 cloves garlic, crushed

1 t. sugar

dried oregano, dried thyme and pepper to taste

1 c. salad croutons

In a large salad bowl, combine salad greens, vegetables and cheese. Toss to mix and set aside. In a jar with a tight-fitting lid, combine remaining ingredients except croutons; shake well. Just before serving, pour dressing over salad. Toss to coat; top with croutons. Makes 6 to 8 servings.

Make your own crispy croutons for soups and salads…they’re so much tastier than the boxed kind! Toss cubes of day-old bread with olive oil and sprinkle with Italian seasoning or other dried herbs. Toast on a baking sheet at 400 degrees for 5 to 10 minutes, until golden.

Garfield’s Pizza Bites

Garfield finds these perfect for bite-size bingeing. Ready to gobble down in just minutes…what are you waiting for?

8-oz. tube refrigerated crescent rolls

1/3 c. pizza sauce

1/4 c. grated Parmesan cheese

16 slices pepperoni

1/3 c. shredded mozzarella cheese

Unroll rolls but do not separate; press perforations to seal. Spread pizza sauce evenly over rolls, leaving a one-inch border. Sprinkle with Parmesan cheese. Roll up dough jelly-roll style, starting with one short edge. Cut into 16 slices. Place slices, cut-side down, on a greased baking sheet. Top each slice with one pepperoni slice and one teaspoon mozzarella cheese. Bake at 375 degrees for 9 to 11 minutes, until edges are golden and cheese is melted. Serve warm. Serves 6 to 8.

Snack time calls for lots of cheese. To grate or shred a block of cheese easily, place the wrapped cheese in the freezer for 10 to 20 minutes…it will glide right across the grater!

Cheesy Bean Dip

So easy to make…so easy to eat! (Even for a dip like Odie.) Stir in a few drops of hot pepper sauce if you like your dip extra spicy.

2 16-oz. cans refried beans

2 8-oz. pkgs. cream cheese, softened

1/2 c. shredded Cheddar Jack cheese

1/4 c. green onions or black olives, sliced

tortilla chips or snack crackers

Spoon beans into a large bowl. With an electric mixer on medium-low speed, beat in cream cheese until smooth. Spread mixture on a serving plate. Top with cheese and onions or olives. Cover and chill until serving time. Serve with chips or crackers. Serves 6 to 8.