8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste) 1/2 cup mayonnaise

2 Tbsp sour cream (optional)

3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. 3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Makes 30 to 40 slices.

COLESLAW

Preparation time: 5 minutes.
Cabbage, either green or purple or bothCarrotGreen onion
For the version with mayonnaise:MayonnaiseYellow mustardPepper
For the version without mayonnaise:Rice vinegar or white vinegarSugarSalt and pepper
1 Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.
1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Serve immediately. Serves 4.