Baked Brie

By SewingDragonfly

Sugar Cookie Murder

This is Lisa Herman's recipe, and she says to tell you that it's the easiest appetizer she ever made in her life.

Ingredients

• 6 ” round just ripened baby Brie (5” will also work)
• One round, unsliced loaf of bread, 10”-12” in diameter
• 1/4 cup chopped green onion (clean and peel them first-then you can use up to two inches of the stem)
• 1/4 cup chopped shallots
• 1/4 tsp white pepper
• 2 T white wine (or 1 T water and 1 T vinegar)
• 1/2 tsp Season Salt (See recipe below)

Preparation

Step 1

Slice the top from the bread. Keep the top-you'll need it later. Hollow out the inside of the bread, leaving at least 3/4” of bread in place on the sides and 1” on the bottom.

Slice off the top rind of the baby Brie. If you dip your knife in water frequently, it won't stick as much. Leave the rest of the rind in place. Place the Brie in the bread.

In a small bowl, mix together the green onion, shallots, white pepper, white wine and Season Salt.

Spread this mixture on top of the Brie, replace the top slice of bread, and wrap the entire loaf in aluminum foil.

Bake at 375° for 30 minutes.

Serve with cubed bread or crackers.


Mrs Knudson's Season Salt
Priscilla Knudson says to tell you that she got tired of buying the expensive “Seasoned Salt” and “Seasoning Salt” that Florence sells at the Red Owl Grocery and she started making her own. She says it's just as good as the store-bought kind, even better when you consider that you probably have all the ingredients in your spice drawer anyway, and then it costs you nothing to make it.
½ cup table salt
1 T celery salt
1 T garlic salt
1 T paprika
1 tsp dry mustard
1 tsp onion powder
½ tsp cornstarch
½ tsp ground oregano

Place the ingredients in a blender and blend for a few seconds. Store in a tightly-covered container (like the one you saved from the last time you spent money for the store-bought kind).

You really don't need a blender to make this, so don't run out and buy one if you don't have one. Mrs Knudson says to tell you that she just puts everything in a one-quart canning jar and rolls it around on the kitchen counter until it's mixed.

Yield: ¾ cup Season Salt