Published Thursday, March 07, 2013

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

Try one of the delicious recipes below submitted to The Newnan Times-Herald by our readers.

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Simply Easy Cheese and Mushroom Baked Fish

By Barbara Wetherington

Ingredients:

4 thick frozen fish fillets, such as haddock (about 1 pound - no need to thaw)

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2 Tablespoons Italian dressing

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1 cup sliced mushrooms

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1 cup shredded Mozzarella cheese

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2 tablespoons chopped fresh parsley

Heat oven to 450°F.

Place fish in a 13x9-inch baking dish. Drizzle with the dressing.

Bake for 20 minutes. Top with mushrooms and cheese. Bake 10 more minutes until cheese is melted and the fish flakes easily.

Sprinkle with the parsley to make it pretty.

Spinach-Artichoke Casserole

By Shirley Williamson

Ingredients:

2 (8 ounce) packages chopped spinach

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16 ounces sour cream

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1/2 cup butter

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1/2 cup chopped green onions

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1 (14 ounce) can artichoke hearts

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1/2 cup Parmesan cheese

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1 1/2 teaspoons salt

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1 1/2 teaspoons pepper

Cook spinach according to package directions. Drain and set aside. If the artichokes are large, cut them in half. Sauté onions in butter. Combine with spinach. Mix in sour cream, salt and pepper. Gently fold in artichoke hearts. Put mixture into a lightly greased 1 1/2-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350°F for 30 minutes or until hot and bubbly.

Baked Fresh Tomato, Ham and Swiss Filled Rolls

From the Florida Tomato Committee, www.floridatomatoes.org

Ingredients:

2 large (1 pound) fresh Florida tomatoes

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6 ounces sliced ham, cut in strips (about 1-1/2 cups)

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6 ounces Swiss cheese, shredded (1-1/2 cups)

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3 tablespoons creamy mustard blend

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1 tablespoon prepared white horseradish

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4 large hard round (Kaiser) rolls, cut in halves

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in large chunks; set aside. Preheat oven to 400°F. In a medium bowl combine ham, cheese, mustard blend and horseradish. Gently stir in tomatoes. Remove the inside from the bottom portion of each roll, leaving 1/2 to 3/4-inch thick shells. Place on a baking sheet. Fill each shell with about 1 cup of the tomato mixture; top with upper portion of roll. Bake until heated through and cheese starts to melt, about 15 minutes.

Yield: 4 portions

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Editor’s note: Send your recipes for What’s Cooking by email to: closeup@newnan.com . 

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