A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
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 The Complete Best of Bridge Cookbooks, Volume 1

Chicken in Phyllo

An entertaining worthy chicken dish

Chicken In Phyllo
  1. 8 phyllo pastry sheets
  2. 1/4 cup butter, melted
  3. 4 boneless, skinless chicken breasts, halved
  4. 1 bunch fresh spinach, stem removed
  5. 1 bunch fresh basil leaves, chopped
  6. 1large red pepper, cut in strips
  7. 3/4 cup Feta cheese, crumbled
  1. Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. Place one half chicken breast in the middle, near the bottom of phyllo. Layer spinach leaves, a sprinkling of basil, a few pepper strips and some Feta cheese on top of chicken. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling to form a small rectangular package. Brush with a little butter. Place on a cookie sheet and cover with a slightly damp cloth while making the others. These can be wrapped in plastic wrap and refrigerated overnight. Heat oven to 375 F. and place rack in middle of oven. Bake for 25-30 minutes. Serve with vegetable couscous
  1. Best of the Best and More – Pg. 184).
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This layered sandwich is known for its tangy olive salad filling. A great idea for hikers, bikers or sandwich likers!

  1. 10″ round Italian loaf
  2. Filling
  3. 1/2 cup pimiento-stuffed green olives
  4. 1/2 cup pitted black olives (NOT the canned kind!)
  5. 6 1/2 oz. (184 ml) jar marinated artichokes, drained
  6. 1 garlic clove, minced
  7. 1 Tbsp. minced jalapeno pepper (seeds removed)
  8. 1/3 cup parsley, minced
  9. 1/4 cup olive oil
  10. 1/2 lb. (250 g) grilled chicken or salami, thinly sliced
  11. 1/2 lb. (250 g) provolone, mozzarella or swiss cheese, thinly sliced
  1. Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2″ shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary!) on top to compress the sandwich; chill for several hours. (If you’re doing your homework, or a crossword, you’ll just have to contend with a cool word book). Cut in wedges with a serrated knife….after you remove the dictionary!. Serves 8-10
  2. Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
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Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”

Yummy Chicken

The name says it all! Serves 6

Yummy Chicken
  1. 1/4 cup flour
  2. 1/2 tsp. salt
  3. 1/4 tsp. pepper
  4. dash of thyme
  5. 3 – 4 lb. cut-up chicken (remove the skin – it’s healthier!)
  6. 1/4 cup butter, melted
  7. 4 green onions, chopped
  8. 1/2 cup mushrooms, sliced
  9. 2 Tbsp. lemon juice
  10. 1 tsp. sugar
  11. 1/2 tsp. salt
  12. 1/3 cup apple juice
  1. Mix flour, salt, pepper, and thyme in a plastic bag. Shake chicken to coat well. Brown chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix together lemon juice, sugar, salt and apple juice. Pour over chicken and bake at 325 F. for 1 hour.
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Best Seafood Lasagne

A Best of Bridge favorite! Serves 8 – 10 and best of all it freezes well

Best Seafood Lasagne
  1. 8 Lasagne noodles
  2. 2 Tbsp. butter
  3. 1 cup chopped onion
  4. 1 – 8 oz. pkg. cream cheese, softened
  5. 1 1/2 cups creamed cottage cheese
  6. 1 egg, beaten
  7. 2 Tbsp.chopped basil or 2 tsp. dried
  8. salt and pepper to taste
  9. 2 – 10 oz. cans cream of mushroom soup
  10. 1/3 cup milk
  11. 1/3 cup dry white wine
  12. 1 – 5 oz. can crab
  13. 1 lb. shelled deveined cooked shrimp
  14. 1/4 cup freshly grated parmesan cheese
  15. 1/2 cup grated sharp cheddar cheese
  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
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Thai Grilled Chicken

Thai Grilled Chicken
  1. 1/3 cup fresh basil
  2. 1/3 cup fresh mint
  3. 1/3 cup fresh cilantro
  4. 3 Tbsp. peeled, chopped ginger
  5. 2-3 garlic cloves
  6. 1 1/2 Tbsp. soy sauce
  7. 1 1/2 Tbsp. fish sauce
  8. 1 1/2 Tbsp. vegetable oil
  9. 1 1/2 Tbsp. brown sugar
  10. 1 Anaheim pepper, chopped
  11. 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
  1. To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
  2. Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
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Experience is something you don’t need until just after you need it.