Something Big Is Cookin' at Taste Of Gourmet Indianola Mississippi

Slice the cream cheese lengthwise into 2 pieces.
Place the first slice on your serving dish.
Cover the slice with a thin layer (about 1 tablespoon) of Chimmi Sauce. Then cover with another slice of cream cheese. Then more Chimmi Sauce and more cream cheese‚ continuing to layer the Torta to be as large (or small) as you choose!
The Torta can be served immediately or refrigerated for several days before serving. The flavor will improve with aging. When ready to serve, sprinkle the top of the Torta tomato for a pretty contrast of color.
Serve with crackers. I like to put the Torta on a glass cake stand or pedestal. Then put the stand on a tray filled with crackers. It looks very impressive, but is so easy, it's almost embarressing!

Pasta with Chimmi

1 package of pasta - your choice
Chimmi Sauce
2 to 3 tablespoons butter or margarine
Parmesan cheese (or grated Cheddar)

Cook the pasta according to directions in in water or chicken broth
Drain and pour the pasta back into the boiler, add the butter, 2 to 3 tablespoons of Chimmi Sauce (or to taste) and toss well to coat the pasta.
Sprinkle the chees onto the pasta and serve.

Chimmi Tomatoes with Parmesan

Ripe Tomatoes to slice
1/4 tsp. of Chimmi Sauce per tomato slice
Parmesan cheese

Slice the tomatoes crosswise into thick slices.
Place the slices on a flat baking dish. Put a little bit of Chimmi Sauce on each slice. (I think 1/4 teaspoon is plenty!)
Spread the sauce over the surface of the tomato.
Sprinkle the tomato slice with just a little Parmesan. Use more or less to suit yourself.
If the oven is already on, put the dish in the oven and bake until hot and the cheese is melted. Or just pop it under the broiler for a few minutes. Serve as a vegetable with any meal!

Luscious Vegetable Lasagna

1 box of lasagna noodles
3 cups of ricotta Cheese (or cottage cheese)
6 Tablespoons Chimmi Sauce
2 cups Mozzarella Cheese
3 cups (or so) of Zucchini and yellow squash
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 teaspoon olive oil

Saute the squash, mushrooms and onions with the olive oil in a large skillet until just softened.
Cook the lasagna noodles according to directions on the package.
Mix the cheeses and the Chimmi Sauce in a bowl.
Lightly oil your baking dish and begin layering with the noodles - then the vegetables - then the cheese mixture.
Repeat with 3 thin layers with the cheese on the top layer.
Bake at 350 degrees until browned and bubbly - about 30 minutes. Serve with salad and Tomato Basil Beer Bread! Leftovers Freeze!

Pasta Chimmifredo

You will need:

8 ounces of cream cheese, cut in pieces
2 Tablespoons of Chimmi Sauce
1 Teaspoon butter
Milk to thin the sauce
Fresh sliced mushrooms (optional)
1 pkg of Pasta

Melt the butter in a skillet.
Saute the mushrooms lightly and remove from the pan. Keep warm.
Add the Chimmi Sauce and cream cheese to the pan and heat on low until cream cheese is melted.
Add a little milk to thin the sauce.
Just before serving, add the mushrooms to the sauce and mix gently
Cook the pasta until it is al dente. You do want it to hold its shape in the sauce!
Serve hot sauce over the pasta with a couple of mushrooms garnishing the top of the dish.

Wanda Adams - Alabama

Chimmi Cheese French Bread

1 loaf of French Bread
1/2 stick of butter (more if you prefer)
2 Tablespoons Chimmi Sauce
1/2 cup Parmesan cheese (or Mozarella, Swiss, Cheddar)

Slice the Bread in half lengthwise.
Place on baking pan.
Melt the butter.
Add the Chimmi Sauce and stir.
Spread the Chimmi Butter on the bread then sprinkle with the Parmesan Cheese.
Brown lightly under the broiler and serve hot!

Chimmi Pinwheels

8 oz cream cheese
2 Tablespoons Chimmi Sauce
6 Fajita-size Flour tortillas
Suddenly Salsa

Soften Cream cheese.
Add Chimmi Sauce and mix well.
Place 1 to 2 tablespoons of cream cheese mixture on each tortilla.
Spread almost to the edge of the tortilla and roll each one up, jellyroll fashion.
Wrap in plastic Wrap and chill at least 2 hours, but a day or two ahead is fine.
When ready to serve, slice each tortilla roll into 1/4 inch pieces.
Serve pinwheels with Suddenly Salsa for dipping. Makes 50-60 pinwheels.

Cindy Thiele - Slidell, LA

Stuffed Chicken Breasts in Red Bell Peppers

6 large red bell peppers
1/4 cup olive or vegetable oil
6 boneless chicken breasts
Salt and pepper to taste
6 teaspoons Chimmi Sauce
2 tablespoons butter cut into 6 pieces
6 tablespoons chicken broth (or white wine)

Cut the stems out of the peppers and remove the seeds and ribs, but leaving the peppers whole.
Rub the inside of each pepper well with a little oil and set aside.
Lay the chicken breasts on a cutting board and pound them very lightly.
Sprinkle with Salt and pepper lightly and then rub each one with a teaspoon of Chimmi Sauce.
Carefully stuff one chicken breast into each of the red pepers.
Put the butter right on top with the tablespoon of chicken broth (or white wine).
You can do this several hours ahead and refrigerate until needed.
Preheat the oven to 350 degrees and bake for about 40 minutes.
Baste with pan juices as you serve.

Dippers

1 stick of butter or margarine
2 teaspoons Chimmi Sauce
1 package (or more) hot dog buns

Melt the butter and stir in the Chimmi. Spread the seasoned butter on the soft half of all the buns. Then cut into thirds, lengthwise. Then again in half to make thumb size Dippers (12 per bun). Bake very slowly in a 300 degree oven until dry and crisp. Keeps well in tightly covered container for weeks!

Tomato and Bread Salad

1/2 loaf of French Bread
2 Tablespoons of Chimmi Sauce
6 medium to large tomatoes, cut into large chunks
1/2 medium onion, chopped
3 tablespoons coarsely chopped fresh basil (1 Tbs. Dried basil)
Vidalia Onion Dressing

Preheat the oven to 275 degrees to make the Croutons.
Split the bread in half and brush liberally with the Chimmi Sauce
Split the bread again and cut into pieces (croutons) about 3/4 inch square.
Place on a baking sheet with the crust sides down.
Bake until dark golden - about 30 minutes or more. You can do this days in advance and keep them air tight.
To assemble the salad - place the tomatoes in a large mixing bowl, a little while before you plan to mix the salad. This gives the tomatoes a chance to drain a little, so discard any juice that has accumulated in the bottom of the bowl.
When you are ready to serve, add the croutons, onions and basil to the tomatoes.
Add Vidalia Dressing and toss together!

Chimmi Tortellini

Fresh or frozen tortellini (any flavor)
1 teaspoon olive oil
1 to 2 Tbsp. Chimmi Sauce
Chopped tomatoes (drained)
Wooden skewers

Cook the tortellini according to the directions - Do not overcook!
Drain in a colander and rinse gently under cold running water.
Immediately put the tortellini in a large bowl and spoon Chimmi Sauce over the pasta, turning and stirring it very gently to coat with the sauce. You can make this 2 or 3 days ahead.
To serve, pile into a shallow bowl and sprinkle with drained chopped tomatoes. Or for a dramatic presentation, thread 3 or 4 of the tortellini onto wooden skewers. Serve the skewers on a flat tray covered with magnolia leaves, sprinkle the tomatoes over the tortellini to garnish.

Chimmi Pasta Salad

4 cups cooked pasta
1/3 cup Chimmi Sauce
1/4 cup olive oil
Optional additions: chopped tomatoes, parmesan cheese, raw vegetables, etc. for color, texture and taste.

After pasta is cooked according to directions, drain and rinse with cold water.
Mix Chimmi Sauce and olive oil in a bowl.
Stir in pasta mixing well.
Then add other ingredients listed above. Keep stored in refrigerator.
Great salad for those hot summer days, and an excellent way to serve the Chimmi Sauce at Tastings.

Vicki Valpatic – Indiana

Tomato Pie

2 Tablespoons Chimmi Sauce
2 to 3 large tomatoes in ½ inch slices
8 oz cheese - cheddar, provolone, etc...
1 pie crust (Pillsbury All-ready)

Place crust on pan, rub with 1 Tbsp. Chimmi.
Cover with cheese, layer with tomato slices, rub with more Chimmi
Bake at 375 for 15 to 20 min. Serve in slices!

Chimmi Potato Salad Serves 8 to 10

3 lbs. red Potatoes
1 cup mayonnaise (more to taste)
2 to 3 Tbsp.Chimmi Sauce
Salt and pepper to taste

Cut un-peeled potatoes into chunks.
Boil until tender.
Mix warm potatoes with the mayonnaise and Chimmi Sauce.
Adjust seasonings to taste.
Refrigerate until ready to serve.

Chimmi Shrimp Serves 2 to 4

          1 to 2 lb. fresh shrimp, peeled and deveined
          1/2 to 1 stick butter - extra butter is always good
         2 Tbsp. Chimmi Sauce

Melt butter in a skillet.
Add 1 Tbsp. Chimmi and stir.
Add shrimp and cook while stirring and shaking pan until shrimp are pink and done (2 to 3 minutes.)
Add the other Tbsp. Chimmi, stir well and serve immediately over pasta or rice with all the juices.

Faye Sandsbury - Virginia

Garlic Roasted Potatoes Serves 2 to 3

2 large baking potatoes
1 Tbsp. olive oil
1 Tbsp.Chimmi Sauce plus 1 tsp.
Salt to taste

Cut potatoes into large chunks.
Mix olive oil and Chimmi, then toss potatoes in mixture.
Put in pan and roast for about 30 minutes, turning once or twice, until potatoes are done and browned.
Toss with additional teaspoon Chimmi and salt to taste.

Chimmi Cheese Ball

1½ to 2 Tablespoons Chimmi Sauce
16 oz. cream cheese, softened
4 oz. grated cheddar cheese

Mix all together and form into a ball, or press into a plastic lined decorative mold.
Refrigerate until needed.
Use a little more Chimmi to drizzle or glaze the ball if you choose.