Asparagus and Smoked Salmon Bundles
1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400°F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
Portobello Pizzettas
1/2 of a 10-ounce package frozen chopped spinach
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup coarsely chopped turkey pepperoni or pepperoni
1 teaspoon dried basil, crushed
1/4 teaspoon coarsely ground pepper
12 small portobello mushrooms (3 to 4 inches in diameter)
2 tablespoons margarine, melted
Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil, and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with margarine. Spoon 2 tablespoons spinach mixture into each.
Bake in a 350°F oven about 12 minutes or until heated through. (Or, place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes.) If desired, garnish with fresh basil. Makes 12 appetizers.
Homemade Party Mix
1/2 pound cashews
1/2 pound hot roasted peanuts
2 cups pretzel nuggets
8 cups waffle cereal (such as Chex)
1 cup butter
1/2 cup Worcestershire sauce
2 tablespoons Creole spice
Preheat oven to 325°F. In a large bowl combine nuts, pretzels and cereal. Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Creole spice. Toss to coat completely, pour onto a cookie sheet and bake until crisp and tasty, about 25 minutes.
Southwest Savory Cheesecake
2 8-ounce packages cream cheese, softened
8 ounces shredded Monterey Jack cheese
2 cups dairy sour cream, divided
3 large eggs, lightly beaten
1 cup salsa
14-ounce can chopped green chilies, drained
Guacamole
1 large tomato, seeded and diced
Assorted tortilla chips
Preheat oven to 350°F. Using an electric mixer on medium speed, beat cream cheese and Monterey Jack cheese until light and fluffy.
Beat in 1 cup sour cram. Beat in eggs one at a time. Stir in salsa and chilies.
Pour into a greased 9-inch sprinform pan. Place pan on a baking sheet.
Bake for 45-50 minutes or until center is just set. Remove from the oven.
Cool on a wire rack for 10 minutes.
Carefully run a knife blade around edge of pan to loosen. Let cool completely. Cover and refrigerate at least 6 hours or overnight.
To serve, remove sides of pan. Spread remaining 1 cup of sour cream over top.
Pipe a large dollop of guacamole in center of cake and sprinkle with diced tomato.
Accent with a sprig of fresh cilantro. Serve with tortilla chips.
Yield: About 16 servings. : http://www.bellevilleredhatsociety.org/recipeexchange.html
Baked Crab Dip
1-8-ounce package cream cheese, softened
1-6-ounce can crabmeat, drained and flaked
2 tablespoon grated onion
1 tablespoon milk
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
Paprika
Preheat oven to 375°F.
In a bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce.
Stir until blended. Spoon mixture into an ovenproof serving dish. Sprinkle with paprika.
Bake about 45 minutes, or until thoroughly heated through. Serve with whole grain crackers.
Almond Brie Spread
2 4-1/2-ounce rounds Brie cheese
2 tablespoons cream sherry or milk
3 tablespoons sliced almonds, toasted
Use a vegetable peeler or small paring knife to cut the thin white covering from chilled cheese. Place cheese in a mixing bowl; let stand at room temperature about 30 minutes or until softened. Beat with an electric mixer on medium speed for 1 minute. Add sherry or milk. Beat until light and smooth. Chop 2 tablespoons of the almonds; stir into cheese mixture.
Serve the spread immediately or cover and chill overnight or until serving time. If chilled, let the spread stand at room temperature for 30 minutes before serving. Sprinkle with remaining toasted almonds. Serve this creamy three-ingredient spread with fresh fruit, crackers, or French bread. Makes about 1-1/4 cups (20, 1-tablespoon servings).
Armadillo Eggs
1/2 lb Monterey Jack cheese, grated
1/2 lb hot bulk sausage
1 1/2 cup buttermilk biscuit mix
15 canned whole jalepenos
1/2 lb Monterey Jack cheese, cubed into 15 pcs.
1 box Shake & Bake for pork
2 eggs, beaten
Mix grated cheese and sausage,
then add biscuit mix a little at a time
until well blended - dough will be very stiff.
Carefully slice open then jalapenos and remove the seeds.
Stuff each chile with a cube of cheese and pinch closed.
Take some of the sausage dough and press flat;
wrap the chile completely with dough,
making sure that all edges are sealed completely.
Roll each egg in Shake & Bake until coated.
Dip in beaten eggs and then in Shake & Bake again.
Bake in preheated 300° oven 20-25 min.
Serve warm.
Thank-you Laurie for these easy snacks -
Visit Laurie's Cabin in the Woods
ref:1/31/99
Asparagus and Swiss Tarts
1 Pillsbury Refrigerator Pie Crust
1/4 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
2 tbl. Dijon mustard
1 cup shredded swiss cheese
1/4 tsp. salt
1/8 tsp. garlic powder
1 pkg. Frozen Asparagus cuts, cooked and drained
Heat oven 425°F. Unfold each pie crust; press out fold lines. Cut 1 crust into l6 equal wedges; cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges. Repeat with second crust.
For each tart shell, fold each side of wedge over 1/4"; flute edges. Place on ungreased cookie sheet. Prick bottom of tart shells with fork. Bake for 7-9 min. or until light golden brown.
Meanwhile, in small bowl, combine mayo, mustard, salt and garlic powder; mix well.
Remove tart shells from oven. Spoon and spread mayo mixture in insides of shells. Top each with asparagus, bell peppers ;and cheese. Return to oven; bake an additional 6-8 min. or until filling is hot and cheese is melted. Serve warm. 24 tarts.
From: Pillsbury-
ref:12/15/01
Asparagus Ham Spirals
8 fresh asparagus spears
1 tub (8z) refrig. crescents
1 carton (8z) chive and onion cream cheese
4 thin slices deli ham
1/4 tsp. garlic powder Place asparagus in skillet; add 1/2" water. Bring to boil. Reduce heat; cover and simmer 3-5 min. Drain and set aside.
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4" of edges. Top each with ham, leaving 1/4" uncovered on one long side. Please two asparagus spears along the long side with the ham; roll up and press seam to seal.
Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375°F for 10-12 min. Yields: 28 appetizers.
Avocado Salsa
3 lbs Roma tomatoes
1 large onion
1 small can of jalapenos
1 bunch of cilantro (no stems)
2 cans tomato sauce
2 large or 4 small avocados
1 lemon
salt to taste
In food processor or finely chop and mix in large bowl: tomatoes, onion, cilantro, jalapenos. Add juice from can of jalapenos, tomato sauce, diced avocados, lemon juice and salt. Mix well and enjoy with tortilla chips.
Baba Ghanoush
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Preheat oven to 400°F.
Lightly grease a baking sheet.
Place eggplant on baking sheet,
and make holes in the skin with a fork.
Roast it for 30 to 40 minutes,
turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree.
Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Makes 1 1/2 cups.
BAKED BEAN DIP
1 can Refried Beans
2 Tablespoons Chili Seasoning Mix
1/4 cup chopped green onion
1 cup sour cream
1 pkg. cream cheese
2 cups grated cheddar cheese -
reserve some to sprinkle on top
6 drops Tabasco Sauce
Mix together in a baking dish.
Bake at 350 for approx. 30 min.
Serve warm with Fritos or tortilla chips.
Basil-Tomato Tart
1 unbaked pie crust
1 ½ cups shred. mozzarella cheese
5 roma tomatoes
4 cloves garlic
½ cup mayo
1/4 cup grated parmesan cheese
1/8 tsp. ground white pepper
Fresh basil leaves
Line 9" glass pan with pie crust. Prick bottom and Prebake according to package directions. Sprinkle with ½ cup mozzarella cheese. Cool on wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop melted cheese in the baked pie shell. In a food processor combine basil and garlic; cover and process until coarsely chopped. Sprinkle mixture over tomatoes. In a medium bowl combine remaining cheese, mayo parm cheese and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. Bake in a 375°F oven for 35-40 min. Serve warm. Sprinkle with basil leaves.
KIELBASA IN BOURBON
1 c. bourbon
1/2 c. brown sugar
1/2 c. catsup
1 link kielbasa
Cook kielbasa (slices).
Heat sauce. Place meat in sauce.
Keep hot in small crock pot.
Serve with party rye or crackers.
Brie and Red Pepper Mini Quiches
36 baked tart shells
2 tablespoons butter
3/4 cup finely chopped sweet red pepper
1/2# brie cheese, cut in small cubes
10 slices bacon, cooked and crumbled
3 eggs
1-1/3 cups whipping cream
salt and cayenne pepper
In skillet, melt butter; saute red peppers until softened. Spoon into tart shells; top with cheese, then bacon. In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350°F oven for 10 to 15 minutes or until filling is firm. Serve immediately. Makes 36 appetizers.
Make Ahead Tip: Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375°F oven for 10 minutes or until heated through.
8 oz sharp cheese. grated, softened
1/8 tsp cayenne pepper
2 sticks margarine, room temperature
½ tsp salt
2 cups flour
Dash paprika
2 cups Rice Krispies
Combine all ingredients except
Rice Krispies with electric mixer,
then stir in the Rice Krispies.
Form into marble-sized balls,
place on cookie sheet and flatten with fork. Bake at 350°F for 15-18 minutes. Great accompaniment to red wine.
Cheese and Artichoke Crescents
3/4 cup chopped frozen artichoke hearts, thawed
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Jarlsberg or Gruyere cheese
1/4 cup chopped fresh parsley
2 large eggs, divided
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packages (17-1/4 ounces each) frozen puff pastry, thawed
Preheat oven to 425°F. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl.
Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8-inch thick. Cut with a 3-inch round biscuit cutter into 48 circles.
Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded teaspoon filling on each circle and fold dough over filling then press edges to seal.
Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.
Make-Ahead Tip: Cool crescents on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat in a 400°F oven about 15 minutes.
Cheese Filled Triangles
3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Filo dough
Mix cheese and spinach.
Take 3 sheets of filo, spray with buttered flavored Pam, or melt butter and brush with butter. Cut fillo into 8 strips going lengthwise.
Put 1/2 tsp. of spinach mixture in lower corner and then fold one corner up and so on, How one would fold a flag. Instructions on folding on filo box.
Then spray or brush with butter. Place on cookie sheet and freeze. When frozen, place in zip lock bag.
When ready to cook, place on cookie sheet and bake for 15 minutes at 350°F.
These are good warm or at room temp.
This recipe is on the box of filo and they are great!
8 oz. pkg. Cream Cheese
1 pkg. Dried Beef or Hormel jar
2 or 3 tbl. Horseradish
Few shakes Worcestershire Sauce
A little cream to help blend
Mix together and form log or put into small bowl.
Serve with crackers.
Coconut Chicken Bites
2 cups vegetable oil
1 whole skinless chicken breast
1 pkg. flaked coconut
2/3 cup beer
½ cup flour
Put the oil into a deep frying pan and heat over high heat to 375°F. To test the temperature of the oil, drop in a shred of coconut' if it sizzles immediately, the oil is hot enough.
Meanwhile, cut the chicken into 1" squares. Place the coconut on a plate. Pour beer into a bowl. Add the flour and whisk until smooth. dip the chicken pieces in the beer batter, then roll in the coconut to coat all sides.
Add the chicken squares to the oil in 2 or 3 batches, being careful not to crowd them. Cook, turning occasionally, until golden brown and cooked through, about 2 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Serve hot.
Corned Beef Canapes
3/4 pound sharp cheddar cheese, grated
12 ounce can corned beef, chopped
1 Tbls. Dijon mustard
1 Tbls. Worcestershire sauce
1 clove garlic, chopped
1 small onion, chopped
Mayonnaise
Cocktail rye bread rounds
Mix all the ingredients with enough mayonnaise to make it very moist. Spread on rye rounds. Put under the broiler until the cheese melts. Makes a bunch. A favorite with men.
Crab Puffs
10 slices home-style white bread, toasted
3/4 cup evaporated milk
2 Tblsp all purpose flour
1/4 tsp black pepper
3 Tblsp grated Parmesan cheese
8 oz lump crab meat,
picked over and flaked,
or 1 pkg (6oz) frozen and thawed crab meat
20 thin strips pimento, canned
Preheat the oven to 400°F. Using a 2" round cutter, cut toasted bread into rounds. In a small saucepan, whisk together the evaporated milk, flour, and pepper. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 mins more or until thickened. Remove from heat. Stir in Parmesan cheese. Stir in the crab meat. Using a tablespoon, mound the crab meat mixture onto the bread rounds and place onto a baking sheet. Bake for 5 to 6 mins. or until lightly browned. Top with pimiento strips.
DEBORAH'S TAMALE DIP
2 pound block of Velvetta Cheese, cut into cubes
1 can cream of mushroom soup
1 can Rotell tomatoes (hot or mild - your choice!)
3 oz. cream cheese, softened
16 oz. can tamales
In a crockpot, add all ingredients except the tamales.
On a plate, unwrap the tamales and make sure to get all
the good juice/gravy off the wrappers and out of the can.
Mash the tamales well and add to the crockpot.
Heat on medium, stirring occasionally. Depending on your
crockpot, it should be ready in about an hour and a half.
Serve warm with corn chips or restaurant-style tortilla chips.
Reheats well.
Thanks to Susan's Homepage:
http://home.earthlink.net/~susan926/ -
ref: 8/30/98
8 oz pkg cream cheese, softened
1 bottle seafood cocktail sauce
1 lb krab flakes (fake crab)
Place cream cheese on serving plate,
sprinkle krab flakes over cheese,
pour cocktail sauce over the krab.
Serve with crackers.
I like Wheat Thins or Triscuits.
Festive Appetizer Spread
1 cup water
1 cup sugar
1 pkg. fresh or frozen cranberries
1/2 cup apricot preserves
2 tbl. lemon juice
1/3 cup slivered almonds, toasted
1 pkg. (8z) cream cheese
Assorted crackers
In a saucepan over med. heat, bring water and sugar to a boil without stirring' boil for 5 min. Add cranberries; cook until berries pop and sauce is thickened, about 10 min. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator.
Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.
Feta Quesadilla
1 3z cream cheese, soft
1 cup shred. Monterey jack
1/3 cup crumbled feta
2 tsp. snipped fresh oregano or
½ tsp. dry oregano
2 tb. diced pimentos
2 tb. hinly sliced green onion 4 - 6" tortillas
For filling, stir together the cream cheese, Monterey jack, feta and oregano. Spread filling onto one half of each tortilla. Top with olives, pimiento, and green onion. Fold plain side over filling, press gently to seal edges. Grill filled tortillas on an uncovered grill directly over medium heat about 2 minutes. Or, place 2 of the quesidillas on a microwave dish and cook uncovered, for 1-2 minutes. Cut each quesadilla into 3 wedges. Makes 12 appetizers.
Hawaiian Beef Stick
2" piece fresh ginger, sliced
2 cloves garlic, mashed
2 small onions, chopped
1 cup soy sauce
4 tbl. sugar
8 small, dried, hot chile peppers
2 tbl. red wine vinegar
4 tsp. cornstarch
½ cup water
2# beef sirloin
In a small pan, combine fresh ginger, garlic, onions, soy sauce, sugar, chile peppers, and vinegar.
Cook over medium heat until slightly thick, about 20 minutes. Combine cornstarch with water. Gradually stir into sauce and cook, stirring until clear and thickened.
Pour mixture through a wire strainer, pressing out all juices, and discard the pulp; cool.
Cut beef into bite-sized pieces; add to marinade and allow to stand, covered, for 2 hours.
Thread 2 or 3 pieces of meat on each skewer; barbecue over hot coals or broil. Makes 4 dozen.
Serve as an appetizer or main dish with rice and a salad.
Hawaiian Cheese Ball
2 (8-oz.) packages of cream cheese, softened
1 (8-oz.) can crushed pineapple, drained
1/4 cup finely diced green bell pepper
2 teaspoons dry minced onion
1 cup finely chop walnuts (save 1/2 for rolling)
1 teaspoon season salt
Combine all ingredients, mix thoroughly and form into a ball. Refrigerate for about 2-3 hours. Roll ball in reserved 1/2 cup walnuts. Serve with your favorite crackers.
HOLIDAY HOT BITES
1 pound ground beef
1 pound ground sausage (I use hot sausage)
1 pound Velveeta cheese
½ pkg. Lipton onion soup mix (dry)
2 loaves small party rye bread
Brown ground beef & sausage.
Drain.
Add Velveeta and soup mix.
Stir over low heat until Velveeta is melted.
Spread on the rye bread.
Freeze on cookie sheets.
When frozen, bag, & store
in freezer bags or freezer containers.
To reheat, at 350°F for 10 to 15 mins.
HOT SPINACH APPETIZERS
1 pkg. frozen chopped spinach
½ lg. onion, minced
1/4 c. parm cheese
1-1/4 c. Pepperidge Farms herb stuffing mix
2 eggs
4 tbl. oleo, melted
A couple of drops of Tabasco sauce, optional
Cook spinach; drain well.
Combine all ingredients.
Chill overnight.
Form into 1" balls.
Freeze or refrigerate.
Bake at 300°F for 30 min.
until golden brown.
HOT ARTICHOKE DIP
1 can Artichokes (chopped fine)
8 oz. Parmesan Cheese
8 oz. Kraft Mayonnaise
Mix together and heat.
Place in small crock pot.
Serve with crackers.
Hot Feta Artichoke Dip
1 14 ounce can artichoke hearts, drained, chopped
1 8 ounce pkg. Feta Cheese, crumbled
1 cup mayonnaise
½ cup shredded Parmesan cheese
1 2 ounce jar pimientos, drained
1 clove garlic, minced
Assorted Crackers
Mix all ingredients. Spoon into 9" pie plate or 3 cup shallow baking dish.
Bake at 350°F. for 20-25 minutes or until lightly browned.
Serve with assorted crackers. Makes 2 cups.
Make-Ahead: Prepare as directed except for baking.
Cover and refrigerate overnight.
Bake uncovered at 350°F. for 30 to 35 min.
HUMMUS
l - l9 oz can check peas,
reserve 1 Tbl. liquid, rinse & drain.
1/3 c. plain nonfat yogurt
3Tbl. fresh lemon juice
1Tbl. dark oriental sesame oil
2 med-size cloves garlic, peeled
3/4 tsp. each ground cumin & salt
Garnish(optional) olive oil, paprika & minced parsley
In a food processor or blender (in batches), process everything
(except garnish) until well blended but not too mushy).
Scrape into serving dish and drizzle olive oil on top,
if you want to give it an authentic Middle-Eastern twist,
although it is not necessary for taste purposes. For best taste,
let it age overnight in the frig. Serve w/warm pita wedges
or salt free mini wheat crackers Enjoy.
LAHVOSH VALLEY WRAP
1 large LAHVOSH, softened
1 pkg. 3z. cream cheese, softened
1/3 c. mayonnaise
1 pkg. each, thinly sliced, chicken & turkey
4z. jack cheese, thinly sliced
1 c. shredded lettuce or alfalfa sprouts
1/4 c. toasted almonds
Place softened LAHVOSH sesame side down, on piece of plastic wrap
2 or 3 inches longer than the LAHVOSH. In a small bowl, stir softened
cream cheese and mayo together until smooth; spread evenly on LAHVOSH.
Arrange turkey and chicken slices to completely cover LAHVOSH.
Layer with slices of cheese and sprinkle with shredded lettuce.
Scatter almonds over all.
Roll tightly, jelly-roll fashion, from edge nearest you toward enter,
lifting top edge up and over so that completed roll is nearly centered
on plastic wrap. Wrap tightly, securely closing ends,
and refrigerate for several hours.
To serve, unwrap and slice crosswise in ½ inch slices.
To soften LAHVOSH:
Thoroughly wet both sides of a large LAHVOSH by holding
it under a kitchen faucet running cold water.
Place it between two damp towels
and let stand for between 45-60 minutes.
Dampen the LAHVOSH again if needed with spray bottle or by hand.
Layer 1: 1 - 10 ounce can refried beans
Layer 2: 2 ripe avocados mashed with tabasco sauce or guacamole (about 2 cups)
Layer 3: 1 - 1/2 cups sour cream, 1 envelope taco seasoning, 1/2 c. jalapeno chopped
Layer 4: 2 or 3 tomatoes, chopped fine and all juice squeezed out
Layer 5: 2 cups shredded cheddar and Monterey jack (either one or a mixture)
Layer 6: 1 can black olives, chopped
1 bottle BBQ sauce
1 pkg Little Smokies (mini sausages)
Pour the BBQ sauce into a crockpot and add the sausages.
You can use sliced hot dogs or kielbasa instead of smokies.
The longer this sits, the better it tastes!
Serve with toothpicks.
Mud Slide Dip
1 med. onion, finely chopped
2 tbl. veg. oil
1/2 cup water
1 eggs
1 can garbanzo beans, rinsed and drained
1-1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 cup mayo
5 med. carrots, julienne
2 cups broccoli florets
2 cups cauliflowerets
In saucepan, saute onion in oil until tender. Place water, egg and beans in a blender or food processor; cover and process until smooth. Add to onion. Stir in chili powder, slat and garlic. Bring to a boil, stirring frequently. Cook and stir for 2 min. or until thickened. Remove from the heat. When cool, stir in may. Chill. serve with veggies. Store dip in the refrigerator.
Nutty Blue Cheese Rolls
2/3 cup walnuts
1/3 cup crumbled blue cheese
1 tbl. parsley
1/4 tsp. pepper
1 unbaked pie crust
1 tbl. milk
2 tsp. parm. cheese
Finely chopped parsley
For filling, in a mixing bowl stir together walnuts, blue cheese, 1 tbl. parsley, and pepper. On a floured surface, unfold pie crust. Spread filling evenly over the crust. Cut the pastry into 12 wedges. Starting at the wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet. Cover; chill up to 24 hr. Before baking brush rolls lightly with milk. Sprinkle parm cheese and additional parsley. Back in 425°F oven about 15 minutes. Cool on rack. Serve warm.
1 can tiny shrimp (Fresh can be used also)
1 cup shredded cheddar cheese
3/4 cup mayonnaise
2 Tbs chopped green onion
Salt and pepper to taste
Rinse and drain the shrimp.
Mix all ingredients and refrigerate.
Serve with crackers.
May be made ahead or when unexpected guests arrive.
Variation: Use smoked salmon, omit the mayo and add cream cheese.
Microwave till the cheese melts and serve warm.
1 pound Stilton or blue cheese, crumbled
2 tablespoons chopped fresh chives
1 [ 17 ounce ] package frozen puff pastry,
thawed according to package instructions
Preheat oven to 400°F.
Combine cheese and chives.
Shape in one inch balls and freeze.
(I make my balls smaller and I flatten them a bit)
Roll out puff pastry and cut out 2" rounds.
Place a frozen cheese ball on half the rounds.
Top with a second circle and pinch dough together at edges.
Freeze. Bake frozen pastries on an ungreased cookie sheet.
(I line the pan with parchment paper)
Swedish Italian Meatballs
2 pounds ground beef
2 eggs
1 chopped onion
Salt
Pepper
Oregano
Parsley flakes
Hot Shot pepper
Cinnamon
Worcestershire Sauce
Grated Parmesan cheese
Italian bread crumbs
Tomato juice
1 large can tomato puree
Mix all ingredients, except tomato puree, with your hand until thoroughly mixed. Use juice to make mixture fairly soft. Keep mixing in bread crumbs until the mixture sticks together when forming a ball.
Roll balls in bread crumbs then:
In a skillet with a small amount of oil, saute meatballs until browned. Place in baking pan.
When all meatballs are in baking pan, add puree to skillet with one can of water. Scrape bottom of skillet. Sprinkle in salt, pepper and garlic salt. After sauce is heated, pour over meatballs. At this point, cool meatballs and freeze.
When ready to serve, thaw, then put in oven at 350°F for about 30 min. or place in crock pot on low for about 5-6 hours. (Sometimes when using the crockpot, the meatballs fall apart.)
**Note: Don't e-mail me for amounts of ingredients. Aunt Mary went by pinch, so you have to develop your own amounts according to your own taste. Sorry about that!
Swiss 'n Rye Boat
1 ½ pounds grated Swiss cheese
1/4 pound crumbled Roquefort cheese
1 teaspoon dry mustard
2 Tbl. soft butter
1 teaspoon Worcestershire sauce
2 teaspoons snipped chives
12 ounces beer
1 (3 to 5 pound) oval or round rye bread loaf, UNSLICED
1 extra loaf of party rye to use for dipping
Paprika
Snipped parsley
Hollow out the round loaf of bread, reserving as much as possible for dipping, cut into cubes.
Put all ingredients except beer into a bowl to soften, for at least ½ hour or more. Add beer slowly and beat until smooth and fluffy. Fill bread with cheese mixture.
Cover with plastic wrap and refrigerate. When serving, garnish with paprika and parsley. Serve on a large bread board with extra and reserved rye.
Make ahead and be ready for the gang. Serves 15 guys.
Vegetable Pot Sticker
1 medium carrot, sliced
1 clove garlic
1 green onion, sliced
1 teaspoon grated fresh ginger
5 cups chopped napa or Chinese cabbage
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cornstarch
40 gyoza or wonton wrappers*
DIPPING SAUCE:
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/4 teaspoon grated fresh ginger
1 teaspoon chopped fresh cilantro
1/2 teaspoon sugar
4 teaspoons vegetable oil, divided
1/4 cup water
1 cup water, divided
2 tablespoons water
Process carrot, 1 green onion, the garlic and the 1 teaspoon ginger in food processor, pulsing until finely chopped. Transfer to large bowl. Add cabbage in batches to food processor and pulse 7 or 8 times until finely chopped. Transfer to bowl with carrot mixture. Stir in the 2 tablespoons cilantro, the 1 tablespoon soy sauce, the sesame oil, salt and pepper.
Line cookie sheet with wax paper and dust lightly with cornstarch. Dissolve 2 tablespoons of the cornstarch in the 2 tablespoons water in small bowl.
Spread 8 gyoza wrappers in single layer on work surface. Place 1 tablespoon of the filling in center of each wrapper; brush edge of wrapper lightly with cornstarch mixture. Fold wrappers in half, pressing edges to seal (if using wonton wrappers, press opposite corners to form a triangle).
Transfer to prepared sheet. Repeat process with remaining wrappers and filling.
Make Dipping Sauce: Combine all sauce ingredients in bowl.
Heat 1 teaspoon of the oil in large nonstick skillet with lid over medium-high heat. Add 10 dumplings (thawed if frozen) and cook 2 to 3 minutes or until crisp and browned.
Add 1/4 cup of the water. Cover and cook 2 minutes more or until liquid evaporates. Transfer dumplings to heated platter. Cover and keep warm.
Repeat process 3 more times with remaining dumplings, oil and water. Serve with Dipping Sauce. Makes 40 dumplings. Make-Ahead Tip: Assemble dumplings. Wrap well and freeze up to 1 month. To serve, make Dipping Sauce and cook dumplings according to directions above.
*Note: Gyoza or wonton wrappers are available in the produce section of the supermarket or in Asian markets.
From: A Ladies' Home Journal -
ref:08/17/02
Sesame Chicken Satay
1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions plus 2 tablespoons, for garnish
1/2 cup chopped cilantro leaves
1/4 cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish
Special Equipment: 6-inch bamboo skewers
Preheat the oven to 350°F.
Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.
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