I really enjoy bagels and have been trying a couple different filling recipes that are so delicious spread on bagels.
The firm, chewy texture of a bagel warmed in the microwave is a nice change from buns and sandwich bread. Veggie Bagels and Roasted Garlic and Sun-Dried Tomato Spread are light, creamy spreads full of fresh vegetables that taste great served with a soup or salad.
1 8-ounce container soft-style cream cheese
3/4 cup shredded carrot
1/4 cup chopped green pepper
1/4 cup chopped cucumber
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon lemon juice
1/4 teaspoon pepper
In a mixing bowl, combine soft-style cream cheese, carrot, green pepper, cucumber, onion, celery, lemon juice and pepper. Chill, if desired. Spread over bagels when ready to serve.
Roasted Garlic and Sun-Dried Tomato
2 large heads of garlic
8 ounces cream cheese, softened
1 tablespoon chopped fresh oregano
1/2 cup walnuts, toasted lightly and chopped
1 teaspoon olive oil
3 ounces feta cheese, crumbled
4 ounces sun-dried tomatoes packed in oil, drained and chopped
Cut off top quarter of garlic cloves. Place on large piece of foil. Drizzle each head with 1/2 teaspoon oil. Close tightly and bake at 450 degrees for 45 minutes or until tender. Squeeze out cooled garlic and mash. Blend in cheese. Add remaining ingredients and mix well. Chill at least 2 hours. Serve at room temperature with bagels or assorted crackers.
2 tablespoons butter
1 small onion, finely chopped
1 clove garlic, minced
3 cups peeled potatoes, diced
1 1/2 cups hot water
1 heaping teaspoon chicken bouillon
2 cups milk
1 cup half and half
3 tablespoons flour
1/2 tablespoon minced dried parsley
1 tablespoon sugar
1/2 teaspoon season salt
1/2 teaspoon salt
1/4 teaspoon pepper
10-ounce package frozen sweet corn
Melt butter in a large saucepan over medium heat; saut onion and garlic until onion is soft. Add potatoes, hot water and bouillon. Bring to a boil; cover and reduce heat. Simmer until the potatoes are tender. Combine milk and half and half; gradually whisk in flour, parsley, sugar, salt, season salt and pepper. Stir into potato mixture along with corn. Bring to a gentle boil; reduce heat. Stirring occasionally, simmer about 10 minutes.
GARY'S TIP: To keep lint from clinging to blue jeans and corduroys, add 1/2 cup vinegar to each load.
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