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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Monday, November 12, 1990

stromboli cordon bleu

this here is a easy enuff recipe
to include in any brunch menu

or with a salad n
a warm bowl of soup

ever buddy will think that you is
some kinda fancy chef or some thang

1 (13.8 oz) can pillsbury® refrigerated classic pizza crust
2 tbsp butter, melted
cracked black pepper n garlic powder to taste
1 tsp dried basil
1 tsp dried oregano
1-1/2 cups grated parmesan cheese, divided
3 or 4 green onions, thinly sliced
1/2 lb
deli smoked ham (sandwich slices)1/2 lb deli smoked chicken (sandwich slices)
1/2 lb deli smoked gouda cheese (sandwich slices)
1/2 lb deli muenster cheese (sandwich slices)
1 (8 oz) package of sun-dried tomato strips
1/2 poblano pepper, julienned

preheat oven to 375°F.

spray a cookie sheet with some nonstick cooking spray.

unroll the pizza dough onto the sprayed cookie sheet.
startin at the center, press out that dough with yer hands to form a 12x8-inch rectangle.

spread about half of the melted butter over the entire surface of the dough n then
sprinkle on the
cracked black pepper n garlic powder to taste n the basil n the oregano n then 1 cup of that grated parmesan cheese n thenscatter them chopped green onions all a round.

place a layer of them ham slices down the center of the dough, leaving about 1 inch of dough on each end n then
a layer of the
gouda cheese slices (really ya can use any kinda cheese that ya likes).
next arrange the sun-dried tomato strips n the
julienne poblano pepper strips on top of the ham n cheese n then
place a layer of them chicken slices on top of ever thang n then
a layer of the muenster cheese slices.

fold the long sides of the dough up n over the meat n cheese layers n tuck the short sides of the dough in to seal it all up n
press all then edges together to seal.
brush the remaining melted butter all over the top of yer loaf n then
sprinkle on the remaining grated parmesan cheese.

use a thin sharp knife to make three small slits in the top of yer loaf for to release any steam during the baking process n then yer dough won't git all puffed up n will cook more evenly.

bake in the center of the oven for about 25 to 30 minutes or until all golden brown.

allow the stromboli to cool for 5 minutes before slicing it into thick slices with a serrated knife.

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