Cabbage Bean Soup and Baked Brie

from Cooks.com

BAKED BRIE IN PHYLLO

1/4 c. apricot preserves; optional
1/2 lb. wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 c. butter, melted
Fresh dill weed; optional
Red and green grapes; optional
Apples, sliced; optional
Pears, sliced; optional

1. Spread preserves on top of the Brie.

2. Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter. (Keep unused phyllo covered with damp cloth while wrapping Brie.)

3. Turn cheese over after applying each sheet of phyllo for even distribution.

4. Brush phyllo-wrapped Brie with butter.

5. Cover; refrigerate.

6. Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden. Let stand 10 minutes. Garnish with optional dill weed and fruit if desired. Serve with crackers.

Baby Brie in Phyllo: Prepare Baked Brie in Phyllo as directed above except use 2 tablespoons apricot preserves, substitute two 4 1/2 ounce packages Brie or Camembert cheese for the 2 pound wheel; use 1/4 pound phyllo dough (six sheets) and 1/4 cup melted butter.

Combine as above, dividing preserved, phyllo, and butter between the cheese rounds. Makes 2 rounds, 8-10 servings each.

MINTED CUCUMBER SALAD

FOR 4 SERVINGS YOU WILL NEED:

2 med. cucumbers, pared, halved lengthwise, seeded & diced
1 tsp. salt
1/2 sm. green pepper, diced 1/4 inch
2 green onions, thinly sliced
1/2 c. plain yogurt
2 tbsp. fresh lemon juice
1 tbsp. olive or salad oil
1 clove garlic, minced or pressed
2 tbsp. chopped fresh mint or 1/2 tsp. crushed dried mint leaves
Fresh mint leaves for garnish
Crisp lettuce leaves (opt.)

1. Sprinkle cucumbers with salt. Let stand 15 minutes on paper toweling. Rinse and drain well. Blot off excess liquid.

2. Mix cucumbers with green pepper, onion, yogurt, lemon juice, oil, garlic and chopped mint. Cover and chill for 30 minutes to blend flavors.

3. To serve, place into pretty bowl and garnish with fresh mint leaves. For individual servings, line 4 salad plates with crisp lettuce leaves and top with cucumber mixture. Garnish with fresh mint leaves.
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Cabbage Bean Soup

3 tbs olive oil
3 leeks, chopped
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Olive oil
Parmesan

In hot oil, cook leeks, onion, carrot, celery, and garlic. Add broth. Simmer 10-15 mins. Add green beans, tomatoes, cabbage. Heat. Add beans, water, salt and pepper. Cover, simmer until cooked (test by tasting). Place a slice of bread in individual bowls; drizzle with olive oil; sprinkle with Parmesan and ladle soup on top.