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Lin's Kitchen


Pizza Bread
Cheese Palmiers
Filo Cheese Straws


Pizza Bread – A quick and tasty snack that young people love to make for themselves.

      4 slices whole wheat bread

      1-2 tsp oregano

      1-2 cloves garlic, crushed

      4 tsp olive oil

      2 tbsp tomato paste

      1 cup Cheddar cheese, grated

Toast the bread lightly.  Sprinkle with oregano, garlic and oil.  Spread the toast with the tomato paste, then add the cheese.  Place the pizza’s under a hot grill until the cheese is bubbly and lightly golden.  Serve immediately with a little extra oregano.

From Linda McCartney’s Home Cooking page 65


Cheese Palmiers – These light cheese-filled pastries just melt in the mouth.  Perfect as an appetizer to nibble before a meal, you’ll find that they disappear like the melting snow.

      ½ lb frozen or homemade puff pastry

      ½ pound cheddar cheese, shredded (about 2 cups)


Roll out the pastry thinly into a rectangle.  Cover thickly with cheese and press it down well.  Sprinkle generously with paprika.  Fold one long edge of the pastry into the centre.  Moisten the upper side of the edge with water.  Fold the other long edge into the centre and press down to seal the edges together.  Cut into ¼-inch slices.  Lay them, cut side down, on a well greased baking sheet.  Bake in a pre-heated 425 degree F oven until golden brown, about 20 minutes.  Let cook on a wire rack for 5 minutes and they are ready to serve.

From Linda’s Kitchen page 48


Filo Cheese Straws – These “cigars” are a variation on a theme of cheese straws, and they really are irresistible, so you probably need to make more than you expect! Use a cheese with a good strong flavour.

      ¼ lb filo pastry

Olive oil

      1 ½ cups shredded cheese

      Freshly ground black pepper

Cut the filo sheets in half crosswise.  Brush each one with olive oil, then fold in half and brush with oil again.  Place a narrow band of shredded cheese along one long edge and grind pepper over the top.  Roll up tightly.  Cut the roll in half and brush the top with olive oil.  Repeat with the remaining filo sheets.  Place on a greased baking sheet and bake in a preheated 425 degree F oven for 15 minutes.  Eat hot or while still warm.

From Linda’s Kitchen page 48

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