Author: Marc Coffey

Scalloped Tomatoes Ingredients 3 tablespoons good olive oil 2 cups (1/2-inch diced) bread crusts removed  2 1/2 pounds tomatoes 1/2-inch

Broccoli and Garlic Soup Ingredients: 1 head of broccoli (about 1 pound) 3 garlic cloves, minced 2 tablespoons olive oil

Fried Artichoke Hearts Ingredients: 1 (9 to 10 ounce) box frozen artichoke hearts, thawed 1 egg 1/3 cup grated Parmesan

Sausage Tarts Ingredients: 1 (8 ounce) pkg. refrigerated butterflake rolls 1/2 pound Italian sausage, crumbled 2 eggs, beaten 1 cup

Loaded Potato Skins Preparation 15 minutes Cook time 1 hours 40 minutes Serving serves 12 Ingredients     6 Russet Potatoes

Shrimp Burgers with Creamy Cocktail Sauce Ingredients 1 cup panko 1 T Cajun seasoning 2 teaspoon lemon pepper seasoning 2

 Escarole Stuffed Ingredients: (Makes 8 rolls) 2 heads of escarole, about 1 pound each 1/2 cup fresh bread crumbs, toasted

Scungilli  (Conch)Fritters Ingredients: (Serves 4) 1 pound scungilli, canned or frozen (thawed) 1 egg 1/3 cup milk 1-1/3 cups flour

Spinach and Artichoke Baked Chicken Ingredients: 1 (15-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen spinach, thawed