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Aphra De Jacques




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Aphra De Jacques

1 1/2 lb Monterey Jack cheese

30 Cloves fresh garlic

4 c Peanut oil

1 T Italian seasoning

3 Eggs beaten

2 c All-purpose flour

3 c French bread crumbs

3 T Chopped fresh parsley

1 sm Jar Marinara Sauce

Slice cheese into 30 slices about 1/4 inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to the surface and are light brown in color. Drain on paper towel. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each of make 15 bars. Dip flour-coated pieces into egg again, then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until all are fried. Serve with toothpicks and Marinara Sauce for dipping. Makes about 30 pieces.

 

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