UCLA Tailgate "GO BRUINS"

Saturday, November 12, 2016

UCLA v Oregon State

Beaver Roadkill!

Appetizers - Tim & Penny

Hot Ham & Cheese Party Rolls

Ingredients:

• 1 can Pillsbury™ refrigerated Classic Pizza Crust

• 3/4 lb deli ham (thinly sliced, but not shaved)

• 12 slices Swiss cheese (thinly sliced)

GLAZE

• 1/2 cup (8 tablespoons) butter

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 tablespoon poppy seeds

Directions:

1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.

2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Main Dish - Eric

SPINACH, PARMESAN, AND WALNUT STUFFED CHICKEN BREASTS

Cornbread Stuffing

1 cup shredded Parmesan cheese

¼ cup coarsely chopped walnuts

1 tbl fresh lemon juice

4 boneless, skinless chicken breasts

2 cups fresh spinach, stemmed

1 tbl vegetable oil

1 tsp kosher salt

½ tsp course black pepper

Preheat oven to 350 degrees

• In a large bowl stir together cornbread stuffing (I used boxed), Parmesan, walnuts and lemon juice

• Make a length-wide cut into the side of each chicken breast, cutting to but not all the way through the opposite side. Unfold. Place chicken breasts between sheets of heavy duty plastic wrap; flatten to ½ inch thickness

• Layer spinach on chicken and spread stuffing mixture, leaving a ½ inch border. Starting at one long side, roll up meat and stuffing. T ie chicken together a 1” intervals with butcher’s twine. Brush with oil and sprinkle with salt and pepper. Place seam side down in prepared pan

• Bake 30 – 45 minutes until done. Cover loosely with foil for 10 minutes before serving

BARB’S FAVORITE ARTICHOKE RICE SALAD WITH SHRIMP

One 6.9 package Rice-A-Roni, chicken flavor (or any other chicken flavor rice you prefer)

One 6-ounce jar marinated artichoke hearts

½ cup mayo

1 bell pepper (color you prefer) chopped

3 to 4 green onions, chopped, white and green parts

12-14 pimiento stuffed green olives, sliced

1 t curry powder

Salt and Pepper

I pound shrimp

Cook chicken flavor rice to directions (if using Rice-A-Roni, don’t add the oil or butter that directions suggest)

Drain the artichoke hearts, and reserve the marinade

In a small bowl, whisk the marinade and the mayo to combine

Add the bell pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together (I also chop the artichoke hearts from the marinade and throw those in). Add the mixture to the cooked rice. Gently stir in the shrimp. Place in refrigerator until ready to serve

CAROL’S CORN CAKE MUFFINS