Tuesday, May 25, 2010

See Us In Hobby Farm Home Magazine





Monday Morning Post


Have you seen the July/August issure of Hobby Farm Home magazine?

It's hot off the presses and we're featured on page 8!!

It's all about our bed and breakfast (actually bed, barn and breakfast) and we're thrilled!!

Hobby Farm Home magazine is available at Borders, Lowes and places like that. It's also on line but as of this morning, the current issure has not been put up yet.

They printed a copy of my very easy, no canning required, fresh peach preserves on their web site - here's the link:


http://www.hobbyfarms.com/food-and-kitchen/peach-preserves.aspx?cm_mmc=Vanity-_-peachpreserves-_-na-_-na


Even grandma would be impressed!

Saturday, May 22, 2010



Monday Morning Post


Has it really been a month since I last blogged?
Where does the time go?

We've been working like mad to get some new rooms ready at our B&B which, by the way, was one of my better ideas. We've been full every weekend since we've opened - with the exception of that Jan/Feb snow storm marathon we had here in Virginia.

My birthday was in March and I celebrated the beginning of a new decade with my Master Gardener class. It was my turn to bring the snacks so I made it a birthday party complete with hats, horns and wine.

I made a sandwich torte that looked like a fancy cake (you can't have a party without a cake now can you?) but it was actually a sandwich that had 3 fillings - tuna salad, egg salad and (my favorite)pimento cheese. Instead of icing, it was frosted in cream cheese.

So many people asked for the recipe that I thought I'd post it here. You might like it, too. It's easy but will wow the socks off your gourmet-est pal.

Happy Monday!

PS. I'll try to blog more often - like weekly.


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Karla's Continental Sandwich Torte
The recipe is long but don't let that scare you. It's easy. A crisp green salad makes this a lovely luncheon entrée.


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Serves 8 to 10
At least 3 hours of chilling required.
Can be made 24 hours in advance.
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8 slices whole wheat or white bread (soft texture Pullman or square loaves work best but any loaf shaped bread will do)
1 stick (approximately) very soft (but not melted) butter (margarine not recommended)
1 recipe tuna salad (recipe follows)
1 (7 to 8 oz) container, purchased, thick pimento cheese spread (see Karla's tip below)
1 recipe egg salad (recipe follows)
2 (8oz) packages regular cream cheese
1 tablespoon milk
1 (4 oz) jar chopped pimentos (well drained)
3/4 cup shredded parmesan cheese (approximately)
Optional garnish: parsley, mint leaves and cherry tomatoes

Cut the crusts off the bread slices. Discard crusts or save for another use.

Layer 1
Put 2 slices, end to end, on your serving platter. Spread tops lightly but completely with butter. (The butter keeps the bread from getting soggy.) Cover with tuna salad, spreading evenly to cover bread completely.



Layer 2
Spread two more slices of bread with butter and place on the tuna, buttered side down against the tuna. Butter the top side of the bread slices. Spread with pimento cheese.

Layer 3
Butter 2 more slices of bread and place on the pimento cheese, buttered side down against the cheese. Butter the top side of the bread slices. Spread with egg salad. Butter the last 2 bread slices and place butter side down against the egg salad. Spread any remaining butter on top of the slices and then, if any butter remains, on the sides. Cover lightly with plastic wrap and refrigerate at least 3 hours before frosting.




Frosting
Using a heavy duty electric mixer, beat cream cheese until softened. Add milk on low. On high, beat mixture till fluffy - about 3 minutes. (You can add a drop or two more milk if necessary for a creamy - frosting like texture.)

Spread about half the cream cheese mixture evenly on sides and top of torte. Press parmesan cheese on sides. (A metal spatula works well.) Spoon pimentos over top.
Pipe decorative top boarder around pimentos using a pastry bag fitted with an open star tip. Garnish with parsley or mint leaves and cherry tomatoes, if desired.
Refrigerate with a piece of plastic wrap lightly draped over the torte until serving time - up to 24 hours.
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Karla's tips:
Every bread surface that touches a filling gets buttered. The butter keeps the bread from getting soggy.

Pimento cheese spread soft and runny? Stir in shredded cheddar cheese until it's thick and spread-able.

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Filling Recipes

Tuna Salad
6 to 8 oz tuna (well drained)
1/4 cup pickle relish (well drained)
1/2 a Vidalia or red onion, finely chopped (3 to 4 tablespoons)
1/4 cup mayonnaise, Miracle Whip or a combination (or to taste but not too runny)

Stir together.


Egg Salad
3 to 4 large or extra large hard cooked eggs, peeled
2 teaspoons mustard (any type)
2 tablespoons mayonnaise, Miracle Whip or combination (to taste but not too soft)

Coarsely mash eggs using a fork. Fold in remaining ingredients.


Pimento Cheese Spread
Purchased. If very soft or runny, add shredded cheddar cheese till mixture is firms and is and spread-able.