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The Appetizer
Collection
3
cups thin pretzel sticks
4 cups Wheat Chex® 4 cups Cheerios®
13 ounces can salted peanuts 1 teaspoon garlic salt 1 teaspoon celery salt
1/2 teaspoon seasoned salt 2 tablespoons grated parmesan cheese 1/4 cup melted
butter
In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and
peanuts. Sprinkle with garlic salt, celery salt, seasoned salt,
and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover
the last 30 to 40 minutes. Serve as appetizer or snack.
8 ounces Cream Cheese -- Room Temp. 4 ounces Blue Cheese -- Crumbled 4 ounces
Cheddar Cheese -- Shredded 2 teaspoons Mustard -- Dijon-style
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder 1/4 teaspoon Salt 1/2 cup Pecans -- Finely Chopped
2/3 cup Currants 3/4 cup Parsley -- Chopped
-----DIPPERS----- Assorted Crackers Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire,
garlic powder, and salt in a mixer bowl and beat at low speed
just until well mixed. Stir in the pecans and currants. Taste
and adjust seasoning. Refrigerate the cheese mixture for 30
minutes or until slightly firm, then shape into a ball. Roll
in the chopped parsley to coat well. Cover with plastic wrap
and refrigerate until ready to serve. Let stand at room temperature
for about 30 minutes before serving. Place on a platter surrounded
with crackers and apple wedges.
Appetizer Egg Rolls
1/2 pound Pork;
Boneless -- Cut Julienne
1 each Onion; Small -- Sliced 1 cup Cabbage -- Green Or Chinese
* 2 tablespoons Vegetable Oil
1/2 cup Mushrooms -- Sliced 1/4 cup Sprouts -- Bean Or Alfalfa 1/4 cup Currants
1/4 cup Almonds -- Slivered
1 teaspoon Cornstarch 2 tablespoons Sherry -- Dry 1 tablespoon Soy Sauce
1/2 teaspoon Ginger 12 each Egg Roll Wrappers -- Abt 6" Sq -- Oil For Deep Fat
Fry
-----GINGER APRICOT SAUCE----- 1/4 cup Apricots -- Dried (Abt. 10) 1/4 cup Sugar
1 teaspoon Ginger 1/4 teaspoon Salt 1 tablespoon Lemon Juice
* Cabbage should be shredded.
++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly
browned. Stir in the mushrooms, bean sprouts, currants, and
almonds and saute, stirring for 1 minute. Dissolve the cornstarch
in 2 T water, and combine with sherry, soy sauce, and ginger;
add to the pork mixture and bring to a boil, stirring. Remove
from heat and cool. Stack the egg roll wrappers and cut in
half to form rectangles. Forming one roll at a time, place
a heaping a teaspoonful of pork mixture on one end of rectangle,
moisten the long edges, and roll up. Press the edges together
to seal. Egg roll may be prepared to this point, then refrigerated
for several hours or overnight or frozen for several days
before frying. Adjust time for browning. If rolls are frozen,
let them thaw before cooking. Heat the oil to 375 degrees
F. and fry the egg rolls, 4 or 5 at a time, until golden brown
and crisp on all sides. Frying will take about 4 to 5 minutes;
turn rolls once.warm while frying the remaining rolls.Drain
on paper towels and keep
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots,
sugar, ginger, and salt with 3/4 cup water in a small saucepan
and bring to a boil. Reduce heat and simmer, uncovered, for
5 minutes. Pour the mixture into a blender container or food
processor. Add lemon juice, cover and process until smooth.
Serve warm.
Appetizer Ribs
3 1/2 pounds
spareribs -- cut into individual
salt and pepper 2 cups water
garlic salt 8 ounces bottle Russian salad dressing 6 ounces can pineapple juice
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over
them. Cover and cook on low for 6 to 7 hours or until tender.
Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice.
Brush ribs with half the sauce. Broil until brown; turn, brush
other side and brown.
NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they
will be a more convenient size to handle as an appetizer.
Appetizer Stuffing
1 lg onion --
finely diced
3 stalks celery -- finely diced 1 clove garlic -- minced
salt and pepper -- to taste 3 Tbs margarine 8 oz seasoned croutons (crushed)
-- Pepperidge Farm 1 egg -- slightly beaten
~~~~~~~ 1/2 lb. sausage -- browned & drained or 1/2 lb. shrimp or other seafood
-- preboiled
or 1 can whole baby clams 1 can tiny shrimp
~~~~~~~~~~~~~ optional shredded cheddar cheese
Saute onion and celery and garlic. *This can be dry sauted in Pam. Mix in croutons
and egg. Add a bit of stock or water as needed to moisten.
If desired, add the sausage or seafood. Use this stuffing
for squid or mushroom caps. If stuffing squid, bake, broil
or saute the squid till it is just done. Do not over cook
or it will become tough. If stuffing mushrooms, remove the
stems, fill cavity with stuffing, put the stem back in the
stuffing as garnish, or mince and add to the stuffing. Bake
or broil till they are tender.
Appetizer Surprise
14 ounces Can
artichoke hearts
1 cup Parmesan cheese 1/2 cup Mayonnaise 1/2 cup Sour cream
8 ounces Cream cheese Garlic salt -- to taste Dill weed -- to taste Paprika
Drain and chop artichoke hearts finely and set aside. Mix remaining ingredients
until smooth and creamy. Add artichoke hearts and mix well.
Place in long shallow dish that has been greased or sprayed
with non stick spray. Sprinkle with paprika. Bake at 375 F.
for approximately 20-25 minutes, or until bubbly and brown.
Serve with Ritz crackers, or dipping cracker of your choice. Keep warm while
serving.
3 packages Pepperidge farm party rolls 1 pound Chopped ham 1 Margarine -- softened
1 small Onion -- chopped 3 Prepared mustard 3 Poppy seeds
Mix margarine, onion, mustard and poppy seeds together. spread mixture on top
side of rolls. Cover bottom halves with ham, assemble and
bake 10 minutes at 400 degrees
Artichoke Dip Appetizer
8 ounces cream
cheese
12 ounces mozzarella cheese -- shredded 1 cup mayonnaise 1 cup grated parmesan
cheese 1 onion -- finely chopped 2 cloves garlic -- finely
chopped 2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread
The following appetizer is sure to be a crowd pleaser. I have never taken it
anywhere without being asked for the recipe:
Tear artichokes apart with your fingers.
Cut up pita bread into chip size triangles, separate and bake on a cookie sheet
until crispy (approx 5 minutes). Combine all other ingredients
and mash (a Kitchen Aid mixer works great).
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread.
BABAGANOUSH (MY DOCTORED VERSION)
| 2 tablespoons2 2 1/21 2 1/2 teaspoon1/2
teaspoon1/4 teaspoon1/4 teaspoon 1 tablespoon |
Olive oil Onions (chopped)Stalks of celery -- chopped (optional)Red sweet pepper
chopped -- for colorEggplant (cubed -- about 3/4 inch)Cloves
of garlic -- chopped or mashedGround cumin plus -- 1 pinch
wholeGround coriander Ground pepperCrushed dried chili
pepperSalt (to taste)Tahini * Juice of 1/2 to 1 lemon
-- (to taste) or limeHandful of parsley or -- cilantroscallion
ends or -- chives |
|
Black olives |
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Parsley sprigs -- and a lemon slice to |
* Sesame paste. I've heard of substituting peanut butter,
but nevertried it.
The variable amounts of ingredients depend on your taste and
on the size of the eggplant. Try it without celery and red
pepper and then you can decide if you want to use it next
time. Saute onions, (celery & red pepper) till starting to
brown (I do in a wok). Add eggplant and garlic, stir well,
add spices (not the salt), stir again and on very low fire,
saute. May drop some liquid, that's all right, let it evaporate,
and saute slowly until everything is very tender. Keep checking,
it's better if it browns a little, but needs stirring so it
doesn't burn. If it's too dry, add a few TBs liquid at a time
(I use vegetable broth, liquid from steaming veggies, or liquid
from microwaving mushrooms, etc. but water would probably
do). Add salt, tahini and lemon juice, pulse a few seconds
at a time in food processor or mash with potato masher --
can be slightly lumpy, too smooth is pretty awful. Add green
stuff, pulse once or twice to chop coarsely and distribute
or chop coarsely and stir in. It's an ugly color, so I try
to dress it up with a lemon slice, greens and black olives,
seems to help. Serve with quarters of pita bread or mini pitas,
it's finger food, a great appetizer with a curry meal
Baby Porcupine Appetizers
1/2 cup rice
1 pound ground beef 1 tablespoon onions -- minced 2 tablespoons
green bell peppers -- finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt 1 clove garlic 2 cups tomato juice 4 cloves
1/2 teaspoon oregano 2 tablespoons Worcestershire sauce
Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic;
form into balls about 1-1/2 inches in diameter. Heat tomato
juice, cloves, oregano and Worcestershire sauce in skillet.
Add meatballs. Cover tightly and simmer for 50 minutes.
Remove cloves before serving.
Bacon Roll-ups 2
1 Loaf
3 5 oz jars
1 pound
thin sandwich bread Spread Old English Cheese Bacon
Remove crust from bread and flatten bread slices with a rolling pin. Spread bread
with cheese spread and roll up jelly roll style. Cut into
thirds and put 1/3 of a strip of bacon around each roll
and secure with a toothpick. Bake on rack, turning once
for about 15 minutes at 400~. Serve hot! Variations: Instead
of Old English Cheese, use cream cheese with chives; peanut
butter; or cream cheese and horseradish. .
Bacon Rollups
1 Loaf thin
sandwich bread
Spread 3
5 oz jars Old English Cheese 1
pound Bacon
Remove crust from bread and flatten bread slices with a rolling pin. Spread bread
with cheese spread and roll up jelly roll style. Cut into
thirds and put 1/3 of a strip of bacon around each roll
and secure with a toothpick. Bake on rack, turning once
for about 15 minutes at 400~. Serve hot! Variations: Instead
of Old English Cheese, use cream cheese with chives; peanut
butter; or cream cheese and horseradish.
Bacon-Olive Hot Appetizer
6 each Bacon
(fry, drain -- crumble)
1 cup Ripe Olives (chopped)
1/2 cup Green onion tops (chopped) 1 1/2 cups Sharp Chedar Cheese (shred) 1 teaspoon
Curry
1/2 cup Mayonnaise
Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread
mixture on untoasted side. Broil until brown or freeze until
ready to use.
Baked Eggplant Appetizer
1 large Eggplant
Olive oil 1 large Onion -- peeled & quartered 3 Garlic cloves -- unpeeled 1 Red
bell pepper -- - halved and seeded 1 teaspoon Oregano --
chopped 2 teaspoons Lemon juice 1 tablespoon Olive oil
1/8 teaspoon Each salt and pepper 4 ounces Feta cheese -- crumbled 2 tablespoons
Parsley -- chopped
Pita bread or crackers
Preheat oven to 350 F.
Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side
down on a baking sheet. Bake 25 minutes. Brush onion, garlic
and red pepper with oil; add to eggplant. Bake 25-30 minutes
longer or until vegetables are tender.
Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.
Squeeze garlic pulp from skins, peel red pepper, and a dd
to eggplant along with onion, oregano, lemon juice, olive
oil, salt and pepper. Process or finely chop by hand. Do
not puree. Mix in 3 oz. of the feta cheese.
Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the
edge of mixture; mound parsley in the center. Serve with
pita bread or crackers.
Barbecued Meat Patties
1 1/4 pounds
Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
-----SNAPPETIZERSY BASTING S-----
-----C-----
1/2 cup Ketchup
1/4 cup Water and 1 tablespoon Lemon juice.
-----A----- 1 tablespoon Brown sugar 1 tablespoon Worcestshire sauce and a 1
dash Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine
ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat
mixture, mixing to blend well. Form portions of meat to
even, rather thick meat patties. Place patties on preheated
barbecue grill. Broil 3 to 4 inches from source of heat,
basting with sauce and turning patties over from time to
time for even browning. Grill 12-15 minutes total or to
your liking- time depends on how well you like your meat
done. Serve meat patties on hamburger buns, if you like,
or with French Fries.
BARBECUED PORK STRIPS
2 pounds Boneless
pork butt
-----MARINADE----- 2 tablespoons Light soy sauce 2 tablespoons Chinese rice wine
-- or dry sherry 2 tablespoons Sugar 1 tablespoon Minced garlic
1 tablespoon Brown bean sauce 1 tablespoon Hoisin sauce 1
tablespoon Red bean curd 1 teaspoon 5-spice powder
-----BASTING LIQUID----- 3 tablespoons Malt sugar or honey 3 tablespoons Boiling
water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips.
Put the strips in a bowl with the marinade and mix well to
coat them thoroughly. Marinate at room temperature for 3 hours,
or overnight in the refrigerator. Remove the pork from the
marinade and baste the strips with the malt-sugar mixture.
Use curved skewers (available in Chinese cookware shops and
some restaurant- supply stores) to hang the meat from the
top shelf of the oven over a large pan filled with water to
a depth of 1/4 inch. Roast the pork at 350F for 45 minutes,
basting occasionally with the malt sugar or honey. Increase
the heat to 425F and roast for 20 minutes to finish the pork.
When the pork is cool enough to handle, cut it into 1/2-inch
slices. Arrange the pork slices on a platter. Serves 4 to
6 as a main course accompanied by vegetables, 8 to 10 as an
appetizer.
1 large Boneles Chickenbreast 1 Green Pepper -- cut in strips 1 medium Onion
-- cut in thick strips
1/2 cup Catsup 1 tablespoon Mustard 1 tablespoon Brown Sugar 1 tablespoon Vinegar
1/4 teaspoon Garlic powder 2 dashes Hot Pepper Sauce
- Cut chickenbreast into 16 chunks and place in a microwave dish.
- Scatter pepper and onion strips on top of chicken.
- Combine remaining ingridients in a small bowl and pour over thechicken and vegetables.
- Cover and microwave on 70 %power for 7 minutes or until chicken iswhite and
tender.
- Serve with toothpicks.
BARBEQUED PORK
1/4 cup Soy
sauce
2 tablespoons Dry red wine 1 tablespoon Brown sugar 1 tablespoon
Honey 2 teaspoons Red food coloring -- optional
1/2 teaspoon Ground cinnamon 1 Green onion -- cut in half 1 Clove of garlic --
crushed 2 Whole pork tenderloins -- (about 12 oz each)
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic
in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire
rack over baking pan. Bake in preheated 350F oven, turning
and basting often with reserved marinade, until cooked through,
about 45 minutes. Remove pork from oven; cool. Cut into diagonal
slices. Makes about 8 appetizer size servings This is very
nice served with green onion curls.
2 Eggs -- beaten 3/4 teaspoon Salt 1/2 teaspoon Garlic powder -- or fresh
finely minced 1/2 cup All purpose flour 1/4 cup Cornstarch 1/2 cup Milk
1 tablespoon Honey 1 teaspoon Lemon juice 2 tablespoons Sherry 1 teaspoon Ginger;
fresh -- put thru
press (or grated)
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter.
Mix honey, lemon juice, sherry and ginger together and marinate
shrimp (split in back), lobster (cut in cubes), chicken (cut
in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes.dipped
pieces in peanut oil until light brown. OPTION: Cool friedFry
pieces after frying, then refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great as appetizers
for a party that you can prepare ahead and still serve HOT
at the last minute! It makes enough batter for 1 lb. of Shrimp,
Lobster Meat, Chicken or Pork.
Beef Jerky #1
1 1/2 Pounds
Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then partially
freeze until firm. Slice across the grain in a 1/4 to 1/2
inch wide strips. Place meat strips in a shallow dish or
heavy plastic bag. Add soy or terriyaki sauce to cover meat.
If desired onion or garlic powder or Worcestershire sauce
may be added. Toss to coat each piece. Cover and refrigerate
several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips
in single layer on fine wire screen or cake cooling rack.
Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook
in smoker until meat is completely dried. Store in air-tight
container. Serve as a snack or appetizer.
Beef With Caper Sauce
| 4 1/21/21/41/42 2 |
poundscupcupcupcuptablespoonsteaspoons |
Beef Eye Of Round RoastCooking OilTomato Paste Imported Soy SauceRed Wine VinegarCrushed
RosemarySalt Pepper To Taste-----GARNISHES----- |
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Caper saucePaprikaTomato roses |
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Green Onions |
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ParsleyRye Bread |
Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary,
salt and pepper; pour over roast, cover and marinate in
the refrigerator for 2 hours or overnight. Remove roast
from marinade; wipe with absorbent paper. Place roast, fat
side up, on rack in open roasting pan. Roast in moderate
oven (350 degrees F.) 18 to 20 minutes per pound or to an
internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice. Arrange slices of cold roast beef
in an overlapping pattern on a serving platter; spoon caper
sauce down center. Sprinkle with paprika and garnish with
tomato roses, green onions and parsley. Serve with rye bread.
NOTE: To serve as appetizer, cut cooked roast beef into
cubes and serve on small wooden picks inserted in cabbage
head or fruit. Dip beef cubes in Caper Sauce.
BLACK BEAN & SALMON APPETIZER
8 Corn tortillas
16 ounces (1 cn)Corn black beans -- rinsed and drained 7 ounces (1 cn) pink salmon;
w bones -- drained 2 tablespoons Safflower oil
1/4 cup Fresh lime juice 1/4 cup Fresh parsley -- chopped 1/2 teaspoon Onion
powder 1/2 teaspoon Celery salt 3/4 teaspoon Ground cumin
3/4 teaspoon Garlic -- minced 1/2 teaspoon Lime zest -- grated
1/4 teaspoon Red pepper flakes -- dried 1/4 teaspoon Chili
pepper
Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until
crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to
blend flavors. Serve with tortilla chips.
BLACK BEAN NACHOS
FOR NACHOS:
| Corn oil |
| 2 2 1 1 2 |
cupcuptablespoons |
Flour tortillas (8")Chorizo or spicy sausageBlack bean pestoMonterey jack cheese
-- shredChopped cilantro (coriander)FOR BLACK BEAN PESTO:
|
| 8 |
ounces |
Dried black beans |
| 1 1 1 |
quart |
Water Bay leafHam hock |
| 2 20 |
milliliters |
Jalapenos -- seededGarlic |
|
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Stems from 2 bunchs of |
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Cilantro (fresh coriander)Salt/fresh ground pepper |
For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle
and add all remaining ingredients. Bring to a boil, reduce
heat, simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean
mixture, in batches, to the bowl of a food processor. Process,
adding cooking liquid as necessary to form a smooth, thick
paste. You will use a total of about 1 cup liquid.
Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate,
covered, until ready to use. Will keep in fridge for 2-3 days.
Nachos:
Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it until
oil just starts to move. Then fry the tortillas, one at a
time, until light golden brown, about 15 seconds on each side.
Drain on paper towels.
Slice chorizo into 1/4" thick rounds and saute them in a small skillet until
crisp, about 5 minutes. Remove sausage from skillet and drain
on paper towel.
Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage
over pesto and sprinkle with cheese. Top with chopped cilantro.
Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight
pieces. Serve immediately.
Blue Cheese Spread
1/2 cup Walnut
pieces
1/2 cup Maytag, Oregon Danish or bleu cheese
1/4 cup Cream cheese 1 teaspoon Cognac 1 teaspoon Minced walnuts -- for garnish
Process the walnuts in a food processor until they are finely chopped, using
short pulses to avoid overprocessing. Add the blue cheese
and cream cheese, and process until they are thoroughly
combined. Add the cognac, process until well mixed, and
then transfer the mixture to one large or two small ramekins.
Sprinkle with the minced walnuts, and serve.
Blue Cornmeal Chicken Wings
1/4 cup Lime Juice 1/4 cup Vegetable Oil 1/2 cup Crushed Red Pepper Flakes
Or To Taste 10 Chicken Wings (About 2 Lbs) 2 tablespoons Butter Or Margarine
1/2 cup Blue Or Yellow Cornmeal
2 tablespoons Unbleached All Purpose Flour 1/2 teaspoon Salt 1/2 teaspoon Ground
Cumin 1/8 teaspoon Pepper
Blue Cornmeal Chicken Wings Mix Combine lime juice, oil and red pepper flakes
in a large glass bowl. Cut each chicken wing at joints to
make 3 pieces; discard tip. Cut off discard excess skin.
Place wings in oil mixture; stir to coat. Cover and refrigerate
at least 3 hours, stirring occasionally; drain. Heat oven
to 425 degrees F. Heat margarine in rectangular pan, 13x9x2",
in oven until melted. Shake remaining ingredients in plastic
bag, or mix in bowl. Shake wings in cornmeal mixture to
coat; place in pan. Bake uncovered 20 minutes, turn. Bake
until golden brown, 20 to 25 minutes longer. Makes 20 appetizers.
Flakes are not the same as red pepper and it can be as hot
as you want it by adding more.
BRUSCHETTA TURNOVERS
3 medium Tomatoes
-- seed and chop
1 Garlic clove -- minced 1 Green onion -- chopped 1 tablespoon
Dried basil leaves
1/4 teaspoon Salt 1 1/3 cups Mozzarella cheese -- shredded 4 Tortillas 1 tablespoon
Olive oil
Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3 cup cheese
over one half of each tortilla. Top with about 1/3 cup tomato
mixture. Fold tortilla in half over top of filling. Seal edges
with toothpicks. Brush both sided with oil. Barbecue over
medium coals or broil under preheated broiler for 4 to 5 minutes
on each side or until golden brown and cheese melts. Cut each
tortilla in half for lunch entree or in 4 triangles each for
appetizers.
BUFFALO WINGS 2
12 Chicken wings
-- about 2 lb
2 tablespoons Margarine or butter -- melted
2 tablespoons Bottled hot pepper sauce
1 teaspoon Paprika
Salt
Pepper
Blue cheese dip
Celery sticks
Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels.
Cut off and discard tips of chicken wings. Cut wings at joints
to form 24 pieces. Place chicken pieces in a shallow, non
metal or butter, pepper sauce, and paprika. Pour over chicken
wings, stirring to coat. Cover chicken and let stand at room
temperature for 30 minutes rack of a broiler pan. Sprinkle
with salt and pepper, if desired. Brush with some of the reserved
sauce. Broil chicken 4 to 5 inches from heat about 10 minutes
or until light brown. Turn the chicken pieces; brush again
with the reserved sauce. Broil for 10 to 15 minutes more or
until the chicken is tender and no longer pink. Serve with
Blue Cheese Dip
Caliente Cheese And Egg Brunch Dish
8 eggs
1 teaspoon Tabasco sauce 1/2 cup all-purpose flour 1 teaspoon
baking powder
1/4 teaspoon salt 3 cups Monterey jack cheese -- shredded 1 1/2 cups cheddar
cheese -- shredded
1/3 cup green bell peppers -- minced 2 tablespoons black olives -- sliced 2 tablespoons
green chiles -- chopped
* This will make 36 appetizers or about 8 brunch-sized servings.
1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
- Combine eggs and Tabasco sauce in a mixing bowl. Use high speedon mixer to beat
until light and fluffy, about 5 minutes.
- Add flour, baking powder and salt. Mix well then stir incheeses, green pepper,
olives and green chiles.
- Pour into prepared pan and bake 20-25 minutes. Let stand 5minutes before serving.
Cut into 36 pieces for appetizer or into larger portions
for serving with a spicy tomato sauce or salsa.
CAN'T GET ENOUGH CHICKEN WINGS
12 Chicken wings
(2 lbs.)
1/2 cup Margarine or butter - Melted
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce -- Opt'l To taste
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at
joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe
soup mix and cayenne pepper sauce. Add more or less cayenne
pepper to match your 'hot & spicy tolerance level.' Add chicken
wings; toss until coated. Serve over greens with cut-up celery,
if desired.
Caponata (Eggplant Appetizer)
1 1/2 pounds
Unpeeled eggplant -- cut in 3/4 cubes.
1 tablespoon Kosher salt
1/2 cup Olive oil 1 cup Coarsely diced onion 4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.) 1 cup Celery -- coarse dice 8 Med. ripe Italian
tomatoes>>
Pureed to make 2 c. puree.
1/4 cup Red wine vinegar 2 tablespoons Sugar 1/2 teaspoon Minced garlic 1/4 cup
Pitted,sliced -- black olives 3 tablespoons Capers (smallest
available)
Salt and ground black pepper
Sprinkle the eggplant with the coarse salt and toss the cubes. Let them drain
in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med.
high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar,
sugar, and garlic and stir for 2 min. longer.
In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered
for 20 min. Add the olives and capers and stir well. Bake
15 min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper. Refrigerate, covered,
for 24 hrs. before serving. Caponata will keep for at least
a week in the 'fridge, or 6 mos. frozen.
Cevapcici (Cevaps for Short)
1 pound Lean
ground beef
1/2 pound Ground lamb 1/2 pound Ground pork
4 Garlic cloves -- finely choppe 1 teaspoon Salt 1 teaspoon Baking soda 2 teaspoons
Freshly ground black pepper 1 teaspoon Cayenne pepper --
or more
Seasoned pepper and garlic p 1 Egg white -- beaten
Recipe by: NDooley@president-po.president.uiowa.edu Mix all, altogether. You
may wish to combine the seasonings or grind them together
before adding them to the meat.
Shape in thumb-sized sausages, or in croquette size shapes.
Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The smaller
size works great for an appetizer (on a toothpick).
Cheese Hooies
1/4 lb strong
cheese -- (we use cheddar)
1/4 lb butter 1 teaspoon seasoned salt 1 Dash cayenne -- (red) pepper 1 cup sifted
flour
Powdered sugar -- optional
Grate the cheese into the butter and cream well. Add salt and cayenne pepper.
Work the flour in until blended, then knead on a board until
smooth. Roll into a long thin roll. Chill. Slice thinly.
Bake on a cookie sheet at
more). Dust with 350 degrees F until beginning to brown (8 minutes
orpowdered sugar. Normally we leave the powdered
sugar
out of the recipe, but give it a try, if you like. Double the recipe for a party.
appetizers, depending on how thin your roll is.
Cheese Straws
1 cup Flour
1/2 teaspoon Salt 1/2 teaspoon Ginger -- powdered 1/3 cup
Butter
4 ounces Sharp cheddar cheese 1/4 cup Sesame seed -- toasted 1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes and
add to processor, blend until pastry resembles coarse meal.
Add finely shredded cheese and sesame seeds and process
until just blanded. Add Worcestershire to water, sprinkle
over flour mixture, and process until dough is moistened
holds together when pinched with fingers. Gather dough into
a ball on lightly floured board, and roll out to 1/8" thick.
Cut into strips 3" long and 1 1/2" wide. Freeze unbaked
on baking sheets. Do not thaw before baking. Bake on ungreased
sheet at 400-degrees until lightly browned and crisp. Makes
72 appetizers.
Cheese-Spinach Appetizers
2 6
tablespoons 1 1/2 cups
10 ounces 2 cups 1 pinch 1 dash 1 dash 3 tablespoons
eggs -- *see note whole-grain wheat flour cheddar cheese -- shredded frozen spinach
-- thawed, drained cottage cheese ground nutmeg black pepper
-- fresh ground cayenne pepper wheat germ
* Use egg substitute for equally good taste.
- In a large bowl, beat eggs (or egg substitute) with flouruntil smooth.
- Squeeze spinach to dry then add to egg mixture along withcottage cheese, cheddar
cheese, pepper, cayenne, and nutmeg. Mix well.
- Pour into 13 x 9 x 2-inch pan that has been sprayed withnon-stick cooking spray.
Sprinkle with wheat germ and bake in preheated 350-degree
oven for about 45 minutes.
4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares.
1 large Whole chicken breast 2 large Firm bananas 2 teaspoons Sesame oil 2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour 2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick -- paste 4 Egg roll wrappers 3 cups Oil
for deep-frying
Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally.breast meat pieces into very thin slices.Repeat
with other half. Use rolling pin to rollBrush lightly
with sesame oil. Peel and cut bananas in half to yield two
round sections about length of chicken breasts. Beat eggs
with milk.
Wrap thin piece of chicken around section of banana; dredge with flour; dip in
egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour
paste. At this point, you can cover and chill or freeze
them until ready to deep- fry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick
held upright in center of oil. Deep-fry until light brown;
drain. After rolls have cooled slightly, slice into 1" sections.
Serve.
If not serving right away, refry rolls briefly to recrisp, then slice and serve.
CHICKEN AND FRUIT KABOBS WITH MUSTARD-LEEK SAUCE
1 pound Chicken
breast -- boneless and skinless
2 Bananas -- small 3 Peaches, medium -- pitted 3 Plums, medium
-- pitted
Vegetable cooking spray Curry powder -----MUSTARD-LEEK SAUCE-----
1 cup Leeks -- chopped
green onions and tops 2 teaspoons Olive or vegetable oil 1 cup Chicken broth
3 tablespoons Dijon-style mustard 2 teaspoons Distilled white
vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper 1 tablespoon Cornstarch 2 tablespoons Water -- cold 2 tablespoons
NutraSweet
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread
chicken and fruit onto 16 small wood or metal skewers; spray
with cooking spray and sprinkle lightly with curry powder.
Grill kabobs over medium coals, or broil 6 inches from heat
source, until chicken is done, 6 to 8 minutes, turning once.
Arrange kabobs on serving plates; spoon Mustard-Leek Sauce
over. MUSTARD-LEEK SAUCE: Saute leeks in oil until tender
in a small saucepan. Stir in chicken broth, mustard, vinegar,
curry powder, and pepper; heat to boiling. Mix cornstarch
and water; stir into boiling mixture. Boil, stirring constantly,
until thickened, about 1 minute. Remove from heat; let stand
2 to 3 minutes. Stir in NutraSweet. Makes about 1 1/2 cups.
CHICKEN AND SHRIMP PAR EXCELLANCE
Wondra flour
8 Med Shrimp--cleaned -- shelled 1 tablespoon Dijon mustard
1 tablespoon Aunt penny's hollandaise sauce 1 tablespoon Ranch
style dressing 2 Slices Swiss cheese
Salt and pepper 2 tablespoons Oil 2 tablespoons Margarine or butter
Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts and lightly
salt and pepper then lightly flour both sides. Heat a very
small amount of oil in a fry pan until hot, swirl oil to coat
pan and brown chicken breasts for exactly 45 seconds per side.
Set aside. Mix together the mustard, dressing and Hollandaise
sauce. Place oil and margarine in pan and heat until margarine
is melted in oven while it is preheating.
Place chicken breasts in pan, top with sauce mixture (fairly thick) and cook
exactly 12 minutes. Remove from oven and place shrimp on top(all
in one direction.)Continue cooking for exactly 5 minutes.
Top with swiss cheese and cook exactly 2 1/2 minutes to melt
cheese. Serve with any herbed Rice-a-Roni, your favorite veggies
and maybe a fresh fruit salad with a drizzled and sweetened
ranch dressing. Use only butter lettuce for the salad.
Whole chicken beasts Skinned and boned
2 tablespoons Szechuan peppercorns 4 tablespoons Sesame paste 3 tablespoons Green
tea 2 tablespoons Wine vinegar 2 1/2 teaspoons Soy sauce 3
tablespoons Peanut oil 2 teaspoons Crushed red pepper * 3
Slices fresh ginger -- minced 1 Scallion (white part only)
Chopped 10 milliliters Garlic -- minced fine 1 1/2 tablespoons Dry sherry or
Shaoshing wine 1/2 teaspoon Cayenne pepper Lettuce leaves
* or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken
breasts in a little boiling water for 10 minutes until white
and opaque.
In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then
crust or grind them; set aside. Remove the chicken breasts
from the pot, drain and cool them. Slice them, then shred
the slices into julienne pieces. In a mixing bowl, combine
the sesame paste and green tea (or the peanut butter and sesame
oil -- See NOTE). Add the vinegar and soy sauce; blend well.
Add the peanut oil, red pepper, ginger, scallion, garlic,
sherry, cayenne pepper, and the peppercorns. Mix all ingredients
very well. Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the chicken
and the lettuce leaves separately, and let each guest place
a small portion of the chicken in the middle of a lettuce
leaf and roll it up like an egg roll to eat using fingers.
Makes 6 appetizer servings.
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