Recipe of the Week 12-1Posted on December 1st, 2010 by host
- 3 slices white bread, toasted
- Mayonnaise as needed
- 2 leaves lettuce
- 2 slices tomato, about ¼ inch thick
- 3 strips crisp cooked bacon
- 2 oz. sliced turkey or chicken breast
Place the 3 slices of toast on a clean work surface. Spread the tops with mayonnaise. On the first slice, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon. Place the second slice of toast on top, spread side down. Spread the top with mayonnaise. On top of this, place turkey or chicken, then the other lettuce leaf. Top with the third slice of toast, spread side down. Place picks on all cut sides. Cut from corner to corner into 4 triangles.
Bacon, Lettuce and Tomato Sandwich (BLT): Using only 2 slices of toast, prepare basic recipe through step 3. Omit remaining ingredients. Cut sandwich in half diagonally for service.
Sautéed Collard Greens
Collard greens, a close relative of kale, were brought to Brazil by the Portuguese.
Trim stems from 3 large bunches washed collard greens. Stack leaves, roll together lengthwise into a tight bundle, and cut crosswise into strips about 1” thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3-5 minutes. Drain and set aside. Heat 2 tbsp. olive oil and 2 tbsp. butter together in a large wide pot over medium heat. Add 2 minced peeled garlic cloves and 1 chicken-flavored bouillon cube and cook, mashing cube with back of a spoon, until garlic is soft, 1-2 minutes. Add greens and cook, stirring to coat well, for 3-5 minutes. Season to taste with freshly ground white pepper. Serves 12.Recipes | December 1st, 2010