Sisters of St. Mary of Namur
As seen on "Our Daily Bread" 3/9/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Sr. Mary Laura Lesniak, SSMN – Stuffed Belgian Endive
2 Tbsp. butter
2 Tbsp. flour
1 ½ cups milk, heated
1 tsp. Dijon mustard
½ cup shredded Swiss cheese, divided
4 small to medium Belgian Endive
4 small slices Swiss cheese
Kosher salt and freshly ground pepper
4 thin slices deli ham
Vegetable cooking spray
Pre-heat oven to 350*. Spray baking dish with cooking spray. In a medium saucepan melt butter over medium heat. Whisk in flour and stir for 2 minutes. Add the milk, whisking constantly. Allow mixture to cool, stirring frequently until sauce begins to thicken about 8 minutes. Turn off the heat and stir in the mustard and ¼ cup shredded cheese.
Cut off woody stems of the endives and make a deep slit in them lengthwise, not quite cutting in half. Place small slices of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endive, seam-side down, in the baking dish. Stir sauce to blend cheese and pour over endives. Cover with foil and cook for 25 minutes. Uncover and add ¼ cup of shredded cheese. Raise heat to 400* and bake for 10 minutes more. Let cool a few minutes. Sprinkle with parsley to garnish.
Sr. Rosemary Riggie, SSMN – Apple and Sage Croque Monsieur
2 Tbsp. mayonnaise
¾ tsp. dried sage
1/8 tsp. black pepper
8 slices of sandwich bread
4 oz. baked ham, sliced thin
8 thin slices of apple
8 slices cheddar cheese
4 Tbsp. butter, soften
Preheat the broiler to the lowest heat setting or heat a skillet. Combine the mayonnaise with the sage and pepper and set aside. Evenly divide and spread the herbed mayonnaise on 4 slices of bread. Place a few slices of ham, followed by 2 slices of apples and slices of cheddar cheese on bread. Cover the cheese with the remaining slice of bread and spread butter on the outside surface of the sandwiches.
Place the sandwiches on an ungreased cookie sheet and broil for about 5 minutes. Or grill then on a skillet, turning once to brown both sides.
Sr. Judith Carroll, SSMN - Belgian Crepes
2 ½ cups flour
1 ½ cups whole milk
1 cup of vanilla sugar (or 1 cup sugar plus 1 Tbsp. vanilla extract)
2 eggs, separated
Pinch of salt
Butter or margarine
Place flour and milk in a bowl and mix well. Add sugar (reserving 1 tsp.) and mix well. Add egg yolks, mix well - keep the whites aside.
Add a tsp. of sugar to the egg whites, along with a pinch of salt and beat well. Add to the flour mix and blend well.
Over high heat, melt a teaspoon of butter in a skillet (or crepe pan). Once the butter is hot, lower the heat to medium and ladle the mixture onto the skillet, turning the skillet at the same time so the batter distributes to the entire skillet. Leave on the stovetop until lightly brown. Turn crepe over to cook the other side. Crepes should be a very light brown almost white color. Remove from skillet and cool on a rack for 1 minute.
Sweet Crepes can be filled with jelly or jam.
Savory Crepes (you can use the same recipe, just omit the vanilla extract) these can be filled with anything from tuna to chicken salad or shredded beef or pork.