Enjoy These Great Recipes
Featuring the distinct taste and flavor of Colombo French and Sourdough Breads

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Spinach Dip Appetizer Monterey Sourdough French Bread Toast Fishermans's Wharf Crab Dip On Sourdough Colombo Chowder Bowls Colombo Artichoke Dip San Francisco's Sourdough Bread Pudding New England Clam Chowder Colombo Sourdough Bruschetta w/ Smoked Wild King Salmon Poached Salmon Red Pepper Garlic Sauce Mustard-Dill Sauce				Uncle Bill's Parisain Bread Pudding Rosie's Colombo Delight Colombo Crab Dip With Sourdough Colombo Baguette Brie Rounds Baked Spaghetti & Sourdough Colombo French Bread Dip Colombo Grand Mariner French Toast Colombo Style French Toast Colombo Egg-Sausage Casserole Colombo Crab Luigis				Colombo Cheese Strata Colombo Cheddar Cheese Bread Lake Tahoe's French Bread Casserole Colombo Oven Cheese Fondue Napa's French Bread Dip Colombo Herbed Garlic Bread Colombo Cheddar Cheese Bread Easy French Toast (NEW!) Bread Salad (NEW!)

Spinach Dip Appetizer

Ingredients

• 2 T. olive oil
• 1/4 c. chopped onions
• 2 cloves garlic, thinly sliced
• 10-ounce package frozen chopped spinach, thawed and well drained
• 1 1/2 c. heavy cream
• 1/4 c. cream cheese, softened
• 1/4 t. salt
• 1/4 t. black pepper
• 1/4 c. freshly grated Parmesan cheese
• Bread from the hollowed-out bowl for dipping
• 1-13/4-pound bread bowl

Preparation
1. Heat the oil in a large skillet over medium heat.
2. Add the onions and garlic, reduce the heat to low, and sauté about 2 minutes, or until the onions are translucent. Add the spinach and continue to sauté an additional 2 minutes.
3. Add the cream, cream cheese, salt and pepper to the skillet, and gently stir until the cream cheese is melted and the mixture is well blended.
4. Remove from the heat and stir in the Parmesan cheese.
5. Spoon the warn dip into the bread bowl. Serve with pieces of sourdough bread.

8 servings

Monterey Sourdough French Bread Toast

Ingredients

• 1 round loaf Colombo extra sour French bread - sliced 1/2" to 3/4" thick
• 4 eggs
• 3 cups milk
• 1/4 tsp salt
• 1/2 tsp cinnamon
• Butter or margarine

Preparation
1. Combine eggs, milk, salt, and cinnamon in a large mixing bowl
2. Mix well
3. Melt butter or margarine on hot griddle
4. Dip each slice of bread in mixture and place on griddle
5. Brown on both sides
6. Serve hot with maple syrup or powdered sugar. Serves 4 to 6.

Approximate preparation time: 15 minutes.

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Fishermans's Wharf Crab Dip On Sourdough

Ingredients

• 2 - 8 oz. Colombo sourdough Luigis
• 1/2 cup mayonnaise
• 2 green onions
• 1/2 cup grated parmesan cheese
• 1 - 6 oz. can of crab meat

Preparation
1. Chop green onions approximately 1/8" thick
2. Mix all ingredients to spreading-consistency
3. Serve chilled in a hollowed-out Luigi (8 oz. round) with a sliced Colombo Luigi as the appetizer

May be served hot or cold. To serve hot, put crab dip on the sliced Luigi pieces and broil to a golden brown.

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Colombo Chowder Bowls

Ingredients

• 2 Colombo Luigis
• 1 stalk celery - cut into 1" pieces
• 2 large onions - cut into 1" pieces
• 1 cup olive oil
• 1 lb chopped clams
• 2 Tbs salt
• 2 Tbs clam base
• 2 Tbs pepper
• 2 Tbs sweet basil
• 2 Tbs whole thyme
• 2 Tbs garlic powder
• 2 quarts water
• 1 cup flour
• 1/2 bunch fresh parsley

Preparation:
Cook onion and celery in 2 Tbs of olive oil over medium heat until soft. Add chopped clams, clam base, salt, pepper, sweet basil, thyme, and garlic powder. Add water. Bring to boil. Mix flour and the rest of the olive oil in separate bowl until it forms a paste, then add to chowder until desired thickness. If becomes too thick add half & half to thin out. Hollow out tops of Luigis to form a bowl and fill with chowder.
Top with fresh parsley.

Serves 4
Serve with crackers or 49er rolls.
Approximate preparation time: 30 minutes.

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Colombo Artichoke Dip

Ingredients

• 1 24 oz loaf Colombo round french bread or two 8 oz Luigis
• 1 cup grated Parmesan cheese OR 1/2 cup grated Parmesan and
• 1/2 cup grated romano cheese
• 3 green chopped onions
• Garlic powder to taste
• 1 cup mayonnaise
• 1 jar or can artichoke hearts (in water)

Preparation
Pre-heat oven to 350 degrees. Drain water from artichokes. Cut up into small pieces. Combine cheese, mayonnaise, artichoke pieces, onions, and garlic. Mix well. Hollow out center of bread into bowl shape. Spoon in mixture.
Bake for 20 minutes. Cut up leftover bread into cube size pieces for dipping.

Serves 10 to 15.
Approximate preparation and baking time: 30 minutes.

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San Francisco's Sourdough Bread Pudding

Ingredients

• 12 slices Colombo French bread- tear into small pieces
• 1 cup moist raisins
• 4 Tbs. butter
• 1/2 tsp cinnamon
• 6 eggs - separate yolks & egg whites
• 1 cup sugar
• 1/3 tsp salt
• 1 tsp vanilla
• 6 cups milk
• 2/3 cup sugar
• 1/2 tsp vanilla

Preparation
1. Preheat oven to 350°
2. Place bread, raisins, and butter in a large 9" x 15" glass baking dish
3. Sprinkle on cinnamon
4. In a large bowl mix well the egg yolks, 1 cup of sugar, salt, 1 tsp vanilla, and milk
5. Pour over bread
6. Bake for 50 minutes, then let cool
7. In a small bowl mix the egg whites, 2/3 cup of sugar, and 1/2 tsp vanilla until it peaks
8. Spread over cooled mixture making peaks
9. Bake for 10 to 15 minutes until golden brown

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New England Clam Chowder

• 4 chowder bowls Colombo Brown n' Serve Luigis
• 1 medium yellow onion, chopped
• 1 stalk celery, diced
• 2 Tablespoons flour
• 2 cups clam juice
• 1 medium potato, peeled and diced
• 1/4 teaspoon thyme
• 1 cup of half & half
• 1 cup of clams chopped
• 4 tablespoons of salt pork, diced in small cubes

Preparation
Preheat oven to 400º. Place loaves on an ungreased cookie sheet and
bake for 8-12 minutes or until golden brown. Let cool on wire rack. Slice
the top off of each bread bowl, scoop out bread and set the bowls aside.

Preparing Chowder
1. Slowly cook salt pork in a 1 quart saucepan until crisp.
2. Remove from pan and set aside for garnish.
3. Add chopped onion and diced celery to pan drippings and cook until onions
are translucent and celery semi-soft.
4. Stir in flour to make a paste. Add clam juice, potato and thyme.
5. Bring to a boil, cover and simmer for 15 minutes or until potatoes are
tender.
6. Add half & half and clams. Continue to simmer, but do no boil.
7. Add salt and pepper to taste.
8. Pour into cooled chowder bowls.
9. Garnish with salt pork.
10. Replace top of chowder bowl.

Serves 4

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Colombo Sourdough Bruschetta w/ Smoked Wild King Salmon

Ingredients

• 4 each Colombo Sourdough slices
• 1 each Yellow Heirloom tomatoes
• 1 each Red Heirloom tomatoes
• 1/4 tsp. Garlic, minced
• 2 tblsp. Extra Virgin Olive oil
• 2 each Basil, fresh, sliced thin (salt & pepper to taste)
• 4 each Smoked Wild California King Salmon, sliced thin

Preparation
In a pre-heated oven lightly toast Colombo Sourdough Bread sliced and season with olive oil and salt and pepper on top of each slice. In a pot bring water to a simmer. Scoop out the top of the tomatoes and slice an X on the bottom of the tomatoes. In the simmering water place tomatoes until skin easily removes about one minute, then place in ice water to cool down. Remove skin and small dice tomatoes, slice fresh basil leafs, and mince garlic. In a small mixing bowl, add diced tomatoes, basil, garlic, olive oil and season to taste with salt & pepper. Place in a platter the toasted Colombo Sourdough bread slices, and on top of them add the diced mixed tomatoes. Roll the Smoked Wild California King Salmon and place this on the mixed diced tomatoes and Colombo Sourdough toast.

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Poached Salmon

Ingredients

• 3 cups water
• 1 tsp. Salt
• 4 each Black Peppercorns
• 3 each Lemon Slices
• 3 each Parsley Sprigs
• 1 each Onion, small, sliced
• 1 each Bay Leaf
• 2 lb. California King Salmon steaks

Preparation
Cut four California King Salmon steaks about 1 inch thick. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling in a 12-inch skillet then reduce heat. Cover and simmer 5 minutes. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes of until the fish flakes easily with a fork.

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Red Pepper Garlic Sauce

Ingredients
2 each Red Pepper, cleaned and minced
4 each clove garlic, minced
1/2 cup Mayo
1 pinch Salt and Pepper to taste

Preparation
In a small mixing bowl incorporate all above ingredients and add to your choice of serving container or directly on top of product.

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Mustard-Dill Sauce

Ingredients

• 3/4 cup Sourcream
• 1/4 cup Dijon mustard
• 1 tsp. Dill, fresh, chopped
• 1 tsp. Lemon juice
• 1 tsp. Honey

Preparation
In a small mixing bowl incorporate all above ingredients and add to your choice of serving container or directly on top of product.

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Uncle Bill's Colombo Bread Pudding

Ingredients

• 12 slices Colombo french bread (tear into small pieces)
• 1 cup moist raisins
• 4 Tbs butter
• 1/2 tsp cinnamon
• 6 eggs - separate yolks & egg whites
• 1 cup sugar
• 1/3 tsp salt
• 1 tsp vanilla
• 6 cups milk
• 12 Tps sugar
• 1/2 tsp vanilla

Preparation:
Pre-heat oven to 350 degrees. Place bread, raisins, and butter in a large 9" x 15" glass baking dish. Sprinkle on cinnamon. In a large bowl mix well the egg yolks, 1 cup sugar, salt, 1 tsp vanilla, and milk. Pour over bread. Bake for 50 minutes.
Then let cool. In a small bowl mix the egg whites, 12 Tbs sugar, and 1/2 tsp vanilla until it peaks. Spread over cooled mixture making peaks. Bake for 10 to 15 minutes until golden brown.

Serves 21
Approximate preparation and baking time: 1 1/2 hours.

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Rosie's Colombo Delight!

Ingredients

• 2 Colombo sour brown & serve baguettes or sandwich rolls
• 1/2 lb shredded cheddar cheese
• 1 small can chopped olives
• 2 1/2 oz. smoked beef (luncheon meat)
• 1 cup mayonnaise

Preparation:
Pre-heat oven to 375 degrees. Combine cheese, olives, beef, and mayonnaise.
Mix well. Spread mixture on bread split down the middle. Place on cookie sheet and bake for 1O minutes or until all cheese is melted.

Serves 10 to 12.
Approximate preparation and baking time: 15 minutes.

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Colombo Crab Dip With Sourdough

Ingredients

• 1 8 oz Colombo Luigi and 1 Colombo Baguette
• 2 green onions
• 1 6 oz can of crab meat (drained)
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese

Preparation:
Chop green onions approximately 1/8" thick. Mix all ingredients to spreading-consistency. Serve chilled in a hoLlowed-out 8 oz Luigi (8 oz round) with a sliced Colombo Baguette as the appetizer. May be served hot or cold. To serve hot, put crab dip on the sliced baguette pieces and broil to a golden brown.

This appetizer is fast and easy to make.

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Colombo Baguette Brie Rounds

Ingredients

• 1 Colombo baguette-sliced 3/8"
• 1 brie round
• 1 stick butter
• 1 tsp minced garlic

Preparation:
Heat butter and garlic in microwave until melted. Brush on all bread slices. Place slices in a single layer on cookie sheet. Put a small chunk of cheese on each bread slice. Broil at 450 degrees until brown.

These are tasty hot or cold!
Approximate preparation and baking time: 30 minutes.

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Baked Spaghetti & Sourdough

Ingredients

• 1 Colombo sourdough garlic bread
• 2 lbs hamburger
• 1 small purple onion-diced
• 1/4 tsp seasoned salt
• 1 1/2 tsp accent
• 2 large be11 pepper (diced)
• 1/4 tsp coarse ground pepper
• 3 cans mushrooms (or use fresh)
• 5 cans tomato sauce
• 1 cup wine (optional)
• 1 tsp garlic powder
• 1 package vermicelli

Serves 5
Serve with giant Colombo sourdough garlic bread.
Approximate preparation and baking time: 1 hour

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Colombo French Bread Dip

Ingredients

• 1 loaf Colombo round french bread
• 1/2 cup chopped green onions
• 1 8 oz package cream cheese
• 1 pint sour cream
• 1 cup chopped ham
• 1 cup shredded cheddar cheese

Preparation:
Pre-heat oven to 350 degrees. Cut off top of french bread round. Hollow out bread to form bowl shape. Save leftover bread. Combine onions, cream cheese, sour cream, ham, and cheese. Mix well. Fill bread shell with mixture. Replace top of bread. Bake for 45 minutes. Cut up left over bread into bite size pieces and use for dipping.

Approximate preparation and baking time: 1 hour

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Colombo Grand Mariner French Toast

Ingredients

• 8 slices Colombo French bread
• 4 eggs
• 1 cup milk
• 2 Tbs Grand Mamier
• 1 Tbs sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 Tbs butter
• Confectioner's sugar

Preparation:
Arrange bread in single layer in large pan. Beat eggs and milk together using mixer. Add Grand Manier, sugar, vanilla, and salt until blended. Pour over bread, coat evenly. Cover and refrigerate overnight Fry in hot buttered skillet until golden. Sprinkle with confectioner's sugar.

Serves 4 to 8
Approximate preparation time: 20 minutes.

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Colombo Style French Toast

Ingredients

• 1 round loaf Colombo extra sour french bread (sliced 1/2' to 3/4" thick)
• 4 eggs
• 3 cups milk
• 1/4 tsp salt
• 1/2 tsp cinnamon Butter or margarine

Preparation:
Combine eggs, milk, salt, and cinnamon in a large mixing bowl. Mix well. Melt butter or margarine on hot griddle. Dip each slice of bread in mixture and place on griddle.
Brown on both sides, placing more butter or margarine on griddle when turning bread over, until crispy. Serve hot with maple syrup or powdered sugar.

Serves 4 to 6.
Approximate preparation time: 15 minutes.

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Colombo Egg-Sausage Casserole

Ingredients

• 5 slices Colombo sourdough bread (cubed)
• 9 eggs
• 1/2 tsp dry mustard
• 1 cup grated cheddar cheese
• 1 tsp salt
• 1 1/4 cups milk
• 1/2 sausage (bulk)

Preparation:
Brown sausage, drain. Mix all other ingredients with 1/2 the cheese. Pour into a 9 x 13' baking pan. Refrigerate 3 to 4 hours or overnight. Pre-heat oven to 350 degrees. Sprinkle remaining cheese on top. Bake uncovered for 50 minutes or until brown on top.

Serves 6 to 8.
Approximate preparation and baking time: 50 min.

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Colombo Crab Luigis

Ingredients

• 2 Colombo brown 'n serve Luigis
• 8 oz cream cheese
• 1/2 lb crab meat
• 1 1/2 cup Swiss cheese (grated)

Preparation:
Preheat oven to 350 degrees. Cut off tops and hollow out Luigis. Layer inside of Luigis with cream cheese, crab, and Swiss cheese. Bake for 15 to 20 minutes until bread browns and cheese melts.

Serves 4.
Approximate preparation and baking time: 30 minutes.

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Colombo Cheese Strata

Ingredients

• 8 slices Colombo French bread (buttered, trimmed and quartered)
• 2 cups cooked chicken
• 1 1/2 cup sharp cheese (grated)
• 4 eggs (beaten)
• 2 1/2 cups milk
• 1 tsp salt
• 1/4 tsp dry mustard
• 1 cup drained mushrooms
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

Preparation:
Place bread into an 11 x 7 1/2" pan. Add cooked chicken. Then add a layer of sharp cheese. Mix the eggs with milk, salt, and dry mustard. Pour over layers. Add mushrooms. Mix soups together and pour over mushrooms. Store in refrigerator oven night. Bake at 325 degrees for 50 minutes.

Serves 8
Approximate preparation and baking time: 60 minutes.

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Colombo Cheddar Cheese Bread

Ingredients

• 1 Colombo baguette or loaf of Colombo french bread (sliced)
• 2 cups grated cheddar cheese
• 2 cups grated jack cheese
• 1 large can Ortega green chillies (chopped)
• 1 small jar pimiento
• 1/2 tsp garlic salt
• 1/2 cup mayonnaise

Preparation:
Combine cheeses, chilies, pimiento, garlic salt, and mayonnaise. Mix well. Spread mixture onto bread slices. Broil or bake till brown.

Serves 4 to 8.
Approximate preparation and baking time: 20 minutes.

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Lake Tahoe's French Bread Casserole

Ingredients

• 5 slices Colombo sourdough bread - cubed
• 1 tsp salt
• 9 eggs
• 1 1/4 cups milk
• 1/2 tsp dry mustard
• 1/2 sausage (bulk)
• 1 cup grated cheddar cheese

Serves 6 to 8.
Approximate preparation and baking time: 50 minutes

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Colombo Oven Cheese Fondue

Ingredients

• 10 slices Colombo French bread
• 6 eggs
• 3 cups milk
• 2 Tbs snipped parsley
• I tsp salt
• I tsp dry mustard
• 2 cups shredded sharp cheese
• 3 Tbs chopped onion

Preparation
Pre-heat oven to 325 degrees. Remove crusts ftom bread. Cut into cubes. Beat eggs, milk, and seasonings with mixer. Stir in cubes, cheese, and onion. Pour into ungreased 11 1/2" x 7 1/2" dish. Bake uncovered for 1 hour.

Serves 6
Approximate preparation and baking time: 65 minutes.

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Napa's French Bread Dip

Ingredients

• 1 loaf Colombo round french bread
• 1 pint sour cream
• 1/2 cup chopped green onions
• 1 cup chopped ham
• 1 - 8 oz. package cream cheese
• 1 cup shredded cheddar cheese

Preparation
1. Pre-heat oven to 350°
2. Cut off top of French bread round
3. Hollow out bread to form bowl shape (Save leftover bread)
4. Combine onions, cream cheese, sour cream, ham and cheese
5. Mix well
6. Fill bread shell with mixture and replace top of bread
7. Bake for 25 minutes
8. Cut up leftover bread into bite size pieces and use for dipping.    

Approximate preparation and baking time: 1 hour

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Colombo Herbed Garlic Bread

Ingredients

• 1 lb loaf Colombo sourdough French bread
• 1/4 tsp salt to taste
• 1/2 tsp dried basil
• 1 1/2 cups butter – softened
• 1 pinch of dried thyme
• 1/4 cup finely minced fresh parsley
• 3 tbs freshly grated parmesan cheese
• 2 medium cloves garlic - minced
• 1/4 cup finely minced chives or green onion tops

Preparation:
Pre-heat oven to 400 degrees. Trim crusts from top and sides of bread using a serrated knife. Cut 2" diagonal slices across bread, leaving bottom intact. Cut 2' diagonal slices in opposite direction, this will form triangle. Combine butter, parsley, chives, salt, basil, thyme, and garlic. Spread mixture between cuts and over top and sides of loaf. Top with parmesan cheese. Place in pan and bake for 15 to 20 minutes. Serve hot

Serves 4
Approximate preparation and baking time: 25 minutes.

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Colombo Cheddar Cheese Bread

Ingredients

• 1 Colombo baguette or loaf of Colombo french bread (sliced)
• 2 cups grated cheddar cheese
• 2 cups grated jack cheese
• 1 large can Ortega green chillies (chopped)
• 1 small jar pimiento
• 1/2 tsp garlic salt
• 1/2 cup mayonnaise

Preparation:
Combine cheeses, chilies, pimiento, garlic salt, and mayonnaise. Mix well. Spread mixture onto bread slices. Broil or bake till brown.

Serves 4 to 8.
Approximate preparation and baking time: 20 minutes.

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Easy French Toast

If you want something swell to make with day-old bread, try French toast. Depending on the spices and herbs used, the dish can be sweet or savory. For breakfast or dessert, use eggs and milk or orange or apple juice with a pinch of cinnamon and serve with fresh fruit. Or use savory herbs such as rosemary or cumin and a pinch of garlic to make a light lunch or dinner dish. This is a great recipe for kids to make on Mother’s Day.

Much depends on the type of bread you use. I like a substantial loaf like sourdough, raisin bread or whole wheat. Try not to use thin, light bread as it soaks up too much liquid and can tear. To keep the bread for getting soggy, dip it just enough to wet each side. Use a nonstick skillet with no or little butter and cook on medium-low heat so the bread won’t burn. If you’re watching calories, use nonfat or low fat milk. For a richer version, use half-and-half.

Ingredients

• 3 large eggs
• 1-1/4 cups orange juice, nonfat milk, half-and-half or apple juice
• 1 or 2 tablespoons sugar, or to taste, optional
• ½ teaspoon vanilla extract, optional
• ¼ teaspoon cinnamon, or to taste
• Shake or two of salt
• 2 tablespoons butter, as desired, for cooking
• 8 thick slices bread, I prefer Colombo Sourdough

Preparation:
In a bowl large enough for the bread, mix with a fork the eggs, juice or milk, sugar, vanilla, cinnamon and salt.

Heat a large nonstick skillet with a bit of butter. One at a time, dip each slice of bread into the egg mixture. Let excess drain off before putting bread in the skillet.

Don’t crowd the skillet and if necessary cook the bread in batches on medium-low heat. Turn slices as they brown lightly.

Serve with fruit, jam, honey or syrup. Jazz up the presentation, especially for Mom and decorate with a few edible flowers.

Serves 4

Recipe from The $5 Chef Family Cookbook
by Marcie Rothman
www.5dollarchef.com

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Bread Salad

This easy salad uses yesterday’s bread and your favorite vegetables. Any bread works, but a heartier type such as sourdough, French or Italian is best. It’s a great salad that uses seasonal vegetables—cucumbers, tomatoes, zucchini, onions, celery, and sweet red and green peppers. Vary the vegetables and herbs according to your taste and availability. This nearly fat-free salad makes a nice contrast of crunch and color to serve with grilled meats or vegetables or as a refreshing lighter main course served on large lettuce or even red cabbage leaves.

Ingredients

• ½ loaf day-old country style bread or about 4 to 6 thick slices, crusts removed if desired, cubed, I use Colo
  mbo Sourdough
• 1 cucumber, peeled, seeded, chopped
• 4 medium tomatoes, peeled and seeded if desired, chopped
• 1 small red or sweet onion, thinly sliced
• 2 medium ribs celery, chopped, optional
• 1 green or red pepper, chopped, optional
• 1 clove garlic, pressed
• 2 tablespoons fruity olive oil, or to taste
• 1 to 2 tablespoons wine vinegar, or to taste
• Small handful of fresh herbs such as parsley, basil, thyme or oregano, either mixed or just one or two, finely chopped
• Salt and pepper to taste
• 1 tablespoon capers, or to taste, optional

Preparation:
In a large bowl, mix all ingredients and let stand at room temperature or refrigerate for at least an hour.

Mix and adjust seasoning. If too dry, adjust the oil and vinegar. You don’t want it soggy and remember the salt brings out the juices from the vegetables.

Serves 4 to 5

Recipe from The $5 Chef Family Cookbook
by Marcie Rothman
www.5dollarchef.com

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