#3757 - Cobb Sandwiches

(by Shirley McNevich)

1 loaf French bread
mayo
1 ripe peeled avocado (coarsely mashed)
1 TBSP minced red onions
1 1/2 TBSP lime juice
1 garlic clove (minced)
1/8 tsp. salt
sliced deli turkey
sliced deli ham
Swiss cheese slices
10-12 cooked bacon slices
2 hard boiled eggs (peeled and sliced)
1 large tomato (sliced)
torn greens (lettuce, arugula, etc.)
salt and pepper (to your taste)

In a bowl add mashed avocado, minced red onions, minced garlic and 1/8 tsp. salt--mix well. Horizontally slice the French bread in half. Lightly spread mayo on each side of the sliced bread. Evenly spread avocado mixture over the mayo. On one side of the bread layer turkey, ham, Swiss cheese, bacon, sliced eggs, tomato slices and greens. Add extra salt and pepper to your taste. Place other half of French bread on top, then slice the whole thing into 2" sandwiches.

#3531 - French Bread Appetizers

(by Shirley McNevich)

1 cup grated Romano cheese
1 garlic clove (minced)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf of French bread
fresh grated Parmesan cheese (optional)

Slice the French bread into 1/2" slices. In a bowl add cream cheese--press/stir with a spoon until smooth. Add minced garlic and Romano cheese--stir to mix. Spread the cheese mixture on each bread slice, then place the bread slices on a cookie sheet (it's ok if the bread slices are touching). Place the cookie sheet on the top oven rack and broil for 3-4 minutes. Optional--if you want extra cheese flavor, add 1/2 cup of fresh shredded Parmesan cheese to the cream cheese mixture before spreading.

#3457 - Sweet Onion Casserole

(by Shirley McNevich)

3 TBSP butter
3 large sweet onions
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's cream of chicken soup
2/3 cup milk
1 tsp. soy sauce
1 loaf of French bread

Peel, wash and slice the onions. In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are translucent and tender. Remove from heat. Grease a 2 quart casserole dish. Using the onions and 1 1/2 cups of the Swiss cheese, start with some of the onions, then some of the cheese, and keep making layers (3 layers of each is fine). You should end up with cheese on the top. In a saucepan over medium heat add the cream of chicken soup, milk and soy sauce--cook/stir until hot. Carefully pour the hot soup mixture over the top of the casserole. Slice the French bread and cover the whole top of the casserole with French bread slices. Bake at 350 degrees for 15 minutes or until the bread is nicely toasted. Remove from oven, sprinkle remaining 1/2 cup shredded Swiss cheese over the top, return to oven and bake just until cheese is melted.

#3186 - Baked French Onion Bread

(by Shirley McNevich)

4 TBSP butter + extra for spreading
2 large onions (sliced and separated into rings--more if you wish)
1 loaf French bread (sliced into thick slices)
salt and pepper (to your taste)
1 bag shredded mozzarella cheese

In a skillet over medium heat add 4 TBSP butter--melt. Add onions and salt/pepper--cook/stir until onions are caramelized. Drain off any liquid, then spread the onions on to paper towels to catch any remaining grease. Slice the French bread into thick slices. Butter the bread slices and place them on cookie sheets (butter side up). Use tongs to spread the caramelized onions on to the tops of the bread slices. Spread shredded mozzarella cheese over the onions. Bake at 400 degrees for 12-14 minutes or until bread has crisped and cheese is melted and browned.

#2087 - Baked Ham and Broccoli

(by Shirley McNevich)

1 loaf French bread (day old if possible)
1/2 cup butter (melted)
2 cups shredded cheddar cheese
2 cups frozen chopped broccoli (thawed and drained)
2 cups cooked ham pieces (bite sized)
4 eggs
2 cups milk
1/4 tsp. pepper

Grease a 9 x 13 glass baking dish. Cut the French bread into bread cubes--you need enough to make 2 1/2 to 3 cups of bread cubes. In a bowl add bread cubes and melted butter--toss to coat. Spread half of the bread cubes over the bottom of the baking dish. Spread 1/2 of the shredded cheddar cheese over the bread cubes. Spread 1/2 of the broccoli over the cheese. Spread all of the ham pieces over the broccoli. Spread remaining broccoli over the ham. Spread remaining cheese over the broccoli. Spread remaining bread cubes over the cheese. In a bowl add eggs, milk and pepper--beat with a whisk. Pour egg mixture all over the top of the bread cubes. Cover dish with foil and refrigerate overnight. The next day remove foil, place baking dish in cold oven. Turn oven to 350 degrees and bake until inserted knife comes out clean and middle of mixture is hot.

#1751 - Baked French Toast

(by Shirley McNevich)

1/2 cup butter
1 cup Domino's dark brown sugar (packed)
2 TBSP Kayro lite corn syrup
8 slices of french bread (cut 3/4" thick)
1 1/2 cups milk
4 beaten eggs
1 tsp. cinnamon

In a saucepan add butter, corn syrup and brown sugar--stir. Turn heat to medium--cook/stir until smooth. Pour the brown sugar mixture into a greased 9 x 13 glass baking dish. Arrange the bread slices in the bottom of the dish. In a bowl add beaten eggs, milk and cinnamon--beat until mixed using a whisk. Pour the egg mixture evenly over the bread slices. Cover with foil and refrigerate overnight. The next day remove foil and bake uncovered at 350 degrees for 30-40 minutes. When serving, top with powdered sugar if you wish.

#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.

#1266 - Shrimp Bread Appetizer

(by Shirley McNevich)

1 loaf French bread
1/3 cup olive oil
1 garlic clove (minced)
2 - 4oz. cans mini salad shrimp (drained)
1/4 tsp. basil
1 - 8oz. Philadelphia cream cheese (softened)

Cut the bread into 1" thick slices, then cut each slice in half horizontally. Place the slices (cut sides up) on to ungreased cookie sheets. In a bowl add olive oil and minced garlic--stir. Brush each bread slice with the olive oil mixture. Bake at 400 degrees for 5-10 minutes or until lightly browned (be careful the bottoms don't burn). In a bowl add drained shrimp and basil--toss. Remove bread from oven. Spread cream cheese on top of each bread slice. Put a small spoonful of the shrimp mixture on top of the cream cheese on each bread slice.

#1224 - Bacon, Lettuce & Tomato Salad

(by Shirley McNevich)

3 cups (or more) cubed French bread (1/2" cubes)
1/4 cup white wine vinegar
2 TBSP water
2 TBSP mayo
2 1/2 tsp. white sugar
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 cups (or more) lettuce pieces
1 to 2 cups chopped cherry or grape tomatoes
2 TBSP chopped green onions
4 (or more) slices cooked/drained bacon (crumbled)

Spread French bread cubes on a pan (one with a lip) and spray them with Pam. Bake at 400 degrees for 5 minutes, stir them, then bake another 5 minutes until golden brown--set aside. In a bowl add vinegar, water, mayo, white sugar, olive oil, salt, pepper, red pepper--stir with a whisk until mixed. In a large salad bowl add lettuce, onions, chopped tomatoes--toss. Pour the dressing over the top of the salad--toss. Just before serving spread French bread cubes and crumbled bacon on top. Double the dressing ingredients if you want more dressing.

#1080 - Homemade French Bread Pizza

(by Shirley McNevich)

1 loaf French bread
1 jar of your favorite pizza sauce
1 bag shredded mozzarella cheese
Your favorite pizza toppings (pepperoni, etc.)

Slice the French bread loaf into 6" to 8" pieces, then slice each piece in half lengthwise. Spread pizza sauce on each bread slice, then place slices on cookie sheets. Bake at 350 degrees just until the edges of the bread start to lightly brown. Remove from oven, add pizza toppings and shredded mozzarella cheese on top of bread slices. Return bread slices to oven and bake at 350 degrees until cheese is melted and golden brown. Wait a few minutes before eating so you don't burn your mouth. This works best if your pizza toppings are at room temperature.