1 1/2 cup cottage cheese, creamed
1/2 cup wheat germ, regular
2 tsp green chiles, chopped
1/4 tsp oregano leaves, crushed
1/4 tsp basil leaves, crushed
1/4 tsp salt
3 each wholewheat english muffins, *
6 each tomato, slices
1 cheddar, sharp, slices
A Recipe for
Cheesy Muffin Melt
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This Recipe for Cheesy Muffin Melt is one of thousands in the Recipes-to-go Bread Cookbook.
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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This is a recipe for Cheesy Muffin Melt from the recipe cookbook of Recipes-to-go (Bread)
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| Terri Guillemets |
* The whole wheat muffins should be halved and toasted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles,
and seasonings, blending well. Mound onto toasted muffins. Top with
tomato slices and criss-cross with cheddar strips. Broil 3 to 4
inches from the heat until the cheddar melts, about 5 minutes. Makes
6 open faced sandwiches.
Serves: 4
Cheesy Muffin Melt Recipe brought to you by Recipes To-Go