Here’s another appetizer idea for a coastal Thanksgiving, this one’s quick, easy and perfect for any occasion.
Baked Brie in Phyllo
1 (6-inch) round of brie
4-5 sheets phyllo dough, defrosted
4 tbsp. butter, melted
3/4 c. good quality jam (raspberry or strawberry)
French bread, crackers or Pita Chips
4-5 sheets phyllo dough, defrosted
4 tbsp. butter, melted
3/4 c. good quality jam (raspberry or strawberry)
French bread, crackers or Pita Chips
Preheat oven to 375°F. Butter each sheet of phyllo dough and place in a pie plate or quiche dish, with the ends hanging over the edge. Spread half the jam in the center of the dough, top with brie and the rest of the jam. Bring the edges of the phyllo dough up over the top and seal well, using most of the remaining butter. Turn the wrapped brie over and brush the top well with the rest of the butter. Bake for 20 minutes. Remove and let sit for at least 20 minutes before serving with slices of French bread, crackers or Pita Chips. Serves 10 or more.
Now onto fabulous vegetable dishes.This is one of our favorites; a recipe we first found in a Southern Living cookbook.
Brussels Sprouts & Artichoke Casserole
one 10 ounce package of frozen Brussels sprouts in butter sauce
one 14 ounce can of artichoke hearts, drained
1/2 cup of mayonnaise
2 teaspoons of lemon juice
1/4 teaspoon of celery salt
1/4 cup of grated Parmesan cheese
1/4 cup of sliced almonds
Preheat oven to 325°F. Cook Brussels sprouts according to package directions. Arrange Brussels sprouts and artichoke hearts in a lightly greased 1 quart casserole dish. Set aside. Combine mayonnaise, lemon juice and celery salt; spoon over vegetables and sprinkle with Parmesan cheese and almonds. Bake for 20 minutes at 325°F or until ingredients are heated thoroughly. Serves 4.
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