Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. What a huge issue we have today!
As many of you know, the folks in Texas have had some serious rainfall of late. I've had several requests for it! If I could send you some rain, Lord knows - I would. My family and immediate community have been fortunate as there has been no major flooding here. However, our neighbors in Houston and
many other areas have had more than their fair share. Say a prayer for them (and one in thanks because you are high and dry).
The current Monthly Theme topic is Picnic Perfection and the recipes received thus far have been "perfect". If you have yet to get yours in, please do. Visit the
Monthly Theme - Recipe Submissions section to read more about it and for the email link to use for them. Thanks.
Yes, this is the long-awaited Monthly Theme issue. Guess what? I had so many that I am going to post only about half of them today. So, if you don't see yours (or all of them), you will next Sunday. Whether you sent in one or twenty, I am so grateful for the wonderful response to this
Monthly Theme topic, Finger Foods. You see, most folks will send in their very first recipe during a theme. Look at the possibilities we have today for some future faithful submitters! I thank you, one and all:
Treva, Knoxville, TN
Lynda, Iberia, MO
Patricia, Charlevoix, MI
Nancy F., Sacramento, CA
Luanne, FL
Brenda, AL
Donna, WI
Shirley, WA State
Dorine Houston, Philadelphia, PA
Sheldon R., Tiberias, Israel
Judy, LaPorte, IN
Carol, Tupper Lake, NY
Helen, N. Ft. Myers, FL
Janice W., PA
Larry Holmes, Toronto, Canada
Leasa, IA
Linda H., Carmel, NY
Ann V., Wadsworth, OH
Jean, OH
Robyn, Auckland, New Zealand
Rosie P., WI
Mary S., Nashville, TN
Rita, Niceville, FL
Jean, Syracuse, NY
We'll see you here again on Wednesday, God willing.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape.
I hope to see you there!
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Tips for making any appetizer party easier to give. Guidelines on how much food to have and sensible advice to consider when planning an appetizer party.
How Much & How Many
-Consider the kind of appetizers served -- hearty or light -- and if a meal is to follow.
-If a meal is planned shortly after the appetizers, allow four to five appetizers per guest,
-If a late meal is planned, allow six to seven appetizers per guest.
-If no meal follows, allow eight to nine appetizers per guest.
Planning a Party Menu
-Select favorite recipes you are comfortable with and/or try out new recipes before the party.
-Determine how foods will taste together considering: rich, highly flavored foods, simple fresh items.
-Make sure you will have enough refrigerator space for your dishes.
-If appetizers are to be warm, make sure you have enough oven space to warm them and warming plates to maintain their temperature.
-Make-ahead appetizers that only requiring heating and no further work will ease pre-party time pressures.
-If serving buffet-style, consider finger foods rather than foods requiring utensils to eat.
-Finger foods also make for quick serving, while foods requiring slicing, spreading, or portioning can cause a bottleneck at the buffet.
It doesn't matter where you live. Everybody loves a picnic! We're looking for
recipes for your favorite foods for a picnic. Of course, we must keep in mind
that the foods will be consumed away from normal refrigeration, so we're looking
for recipes that do well without it or using ice. This could include sandwiches,
salads, appetizers, etc. that taste better in the great outdoors. Won't you join in the fun by sharing your own recipes for
Picnic Perfection? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Picnic Perfection with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Picnic Perfection. We will collect them the remainder of this month and post them on the
first Sunday of August. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Picnic Perfection
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Picnic
Perfection.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
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Your Name (first name required)
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Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered.
The computer swallowed grandma.
Yes, honestly its true!
She pressed 'control' and 'enter'
And disappeared from view.
It devoured her completely,
The thought just makes me squirm.
She must have caught a virus
Or been eaten by a worm.
I've searched through the recycle bin
And files of every kind;
I've even used the Internet,
But nothing did I find.
In desperation, I asked Jeeves
My searches to refine.
The reply from him was negative,
Not a thing was found 'online.'
So, if inside your 'Inbox,'
My Grandma you should see,
Please 'Copy,' 'Scan' and 'Paste' her
And send her back to me!
This is a tribute to all the Grandmas who have been fearless
and learned to use the computer........They are the greatest!!!
We do not stop playing because we grow old;
We grow old because we stop playing .
Never Be The First To Get Old
SCIENCE: BREAD IS DANGEROUS
~Shared by Patricia, Charlevoix, MI
1. More than 98 percent of convicted felons are bread users.
2. Fully HALF of all children who grow up in bread- consuming households score below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.
4. More than 90 percent of violent crimes are committed within 24 hours of eating bread.
5. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat, begged for bread after as little as two days.
6. Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter, and even cream cheese.
7. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey, bread-pudding person.
8. Newborn babies can choke on bread.
9. Bread is baked at temperatures as high as 450 degrees Fahrenheit! That kind of heat can kill an adult in less than two minutes.
10. Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless AlGorian statistical babbling.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
AUSTRALIA
MINI MEAT PIES
24 mini pies
45 min
20 min prep
6 sheets short crust pastry, pre-rolled
2 small tomatoes, sliced
1/2 teaspoon dried oregano leaves
Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter. Press 24 circles into two lightly greased 12-hole patty tins.
To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft. Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated. Use a fork to break up any lumps of mince. Add flour, stir until combined then cook over medium heat for 1 minutes. Add stock, sauces and herbs and stir over the heat until boiling. Reduce heat to low and simmer for 5 minutes or until mixture thickens, stir occasionally. Allow to cool.
Divide filling among pastry circles. Top each with two half slices of tomato and sprinkle with oregano. Bake for 25 minutes or until pastry is golden brown and crisp.
For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Finger Foods Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Spray counter, lightly, with nonstick cooking spray. Flatten each roll into a 3 inch circle. Place 2 pepperoni slices and 1 piece of mozzarella cheese on each circle. Pull edges of each dough circle up to completely enclose filling.
In a bowl combine butter, basil, oregano and parsley. Place parmesan cheese in a separate bowl. Dip each filled roll in butter mixture and then in parmesan cheese.
Place 11 in the bottom of a large sprayed bundt pan pinched side up. Top with remaining 11 rolls. Sprinkle any remaining parmesan cheese over rolls.
Cover bundt pan with plastic wrap and let rise until double. Remove wrap and bake at 350 degrees F for 30 to 35 minutes. Cover with foil last 10 minutes of baking if necessary to prevent over browning. Remove from oven and invert onto serving platter. Serve warm with heated pizza sauce.
1/2 lb. lean ground beef ( pork )
6 water chestnuts, drained and chopped
1 clove garlic, minced or pressed
1 green onion, finely chopped including green top
2 tsp. dry sherry ( or water)
1/2 tsp. cornstarch
1 Tbsp. soy sauce
1 package won ton skins (? lb.)
1 egg white, beaten with 1 tsp. water
vegetable cooking spray
Directions:
Preheat oven to 350F. Brown beef in skillet over medium heat until no longer pink. Drain off drippings. Add water chestnuts, garlic, green onions and sherry or water In a small bowl, combine cornstarch and soy sauce. Add to skillet and cook 3 minutes. Cool. Place 1 tsp. filling in center of each won ton. Fold in half diagonally and seal with egg white mixture. Spray cookie sheet with vegetable cooking spray. Arrange won tons on cooking sheet. Bake won tons 4 minutes, turn and bake 4 minutes on other side. You could use whatever mixture you like in the Won-Tons. Have fun with them!!!
MEXICAN APPETIZER
~Submitted by Luanne, FL
Ingredients:
1 (8 oz) package cream cheese, softened
1/2 jar thick and chunky picante sauce
1/2 jar dried beef, chopped (See note)
8-10 flour tortilla shells
1 Cup cheese, grated ( your choice)
Paprika
Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side.
** I use Buddigs ham as I find dried beef too salty. Any ham or beef luncheon meat could be used.
The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.
CAN'T EAT ONE BACON SWIRLS
~Submitted by Brenda, AL
I found this recipe in my Gooseberry Patch Almost Homemade cookbook and I could not stay out of them. I think I could have eaten the whole batch!
6 slices crispy cooked bacon (I used the soft bacon bits in a jar)
4 oz can mushrooms
1/4 cup mayonnaise
1/2 teaspoon garlic powder
8 oz tube refrigerated crescent rolls
1-3oz pkg softened cream cheese
1 egg white, beaten
Poppy seeds for garnish
Mix bacon, mayo, mushrooms and garlic powder, set aside. Separate crescent rolls into 4
rectangles, press together to seal perforations. Spread with cream cheese, top with bacon mixture and spread. Roll up
lengthwise, slice into 1 inch slices and place on ungreased baking sheet. Brush with egg white. Sprinkle with poppy seeds. Bake for 9 minutes at 375° until golden.
Makes about 3 dozen.
SALTED NUT BARS
~Submitted by Brenda, AL
I got this from the Land O Lakes site. A great butter crust is topped with a mixture of butterscotch chips and mixed nuts in this chewy bar.
Preparation time: 15 min
Baking time: 20 min
Yield: 36 bars
Crust Ingredients:
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1/4 teaspoon salt
Topping Ingredients:
1/4 cup light corn syrup
1 (6-ounce) package (1 cup) butterscotch-flavored chips
2 tablespoons LAND O LAKES® Butter
1 tablespoon water
1/4 teaspoon salt
1 (11.5-ounce) can (1 1/2 cups) mixed nuts
Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.
Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press crumb mixture into prepared pan. Bake for 10 minutes.
Meanwhile, place all topping ingredients except mixed nuts in 2-quart saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth (5 to 7 minutes). Stir in nuts until well coated.
Spread mixture over hot, partially baked crust. Continue baking for 10 to 12 minutes or until golden brown. Cool completely. Cut into bars.
BBQ CHICKEN CALZONES
~Submitted by Donna, WI
"If you like BBQ Chicken Pizza, you'll like this easy-to-make calzone version!"
INGREDIENTS:
4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
4 thinly sliced small zucchini
1/4 c. oil
1/4 c. grated sharp cheddar cheese
1/4 c. grated parmesan cheese
1 1/2 c. biscuit mix
4-5 large eggs
1 onion, chopped fine or I use green onion chopped
2 tbl chopped parsley salt and pepper to taste
Mix all of it together and pour into greased 9x13 pan. Bake for 40 minutes or until top is golden brown. Cut in squares to serve.
SAUSAGE BALLS
~Submitted by Shirley, WA State
1 lb. hot bulk sausage
16 oz. grated sharp cheese
3 c. biscuit mix
Mix together and shape into one inch balls. Place on cookie sheet and bake 350 F degrees for 15 min. May be frozen before baking and place frozen on cookie sheet and bake 35 min. or till done.
SPAM SPREAD
~Submitted by Shirley, WA State
Note the following: I make this spread in the processor and then add the green or red pepper and onion to it.
1 large can Spam
2 inch block of Velveeta cheese
8 oz. of cream cheese
1 onion diced fine
1/4 bell pepper chopped super fine
2 tbl mayonnaise
1 tsp. sugar
6 drops liquid smoke
Process the Spam , Velveeta and cream cheese with the sugar, liquid smoke till creamy and smooth. With a spoon beat in rest of ingredients. Spread on 1/2 hamburger bun and pop under broiler till bubbly. Cut in halves and serve.
SWEET APRICOT ROLLS
~Submitted by Shirley, WA State
20 large dried apricot halves or use a full one
1/2 c. flaked sweetened coconut
1/4 c. candied pineapple, chopped real fine sugar (Course granules.)
Cover apricots with boiling water. Let stand 5 minutes or till softened. Drain and pat dry. Mix coconut and pineapple well in dish. Place apricot skin side down in front of you and spread the coconut mixture on it. Roll up jelly roll style. Dry for a day and roll in the sugar. Serve at room
temperature.
CRAB-STUFFED HAM ROLLS
~Submitted by Shirley, WA State
12 oz of fresh Dungeness Crab
12 thin slices boiled deli ham
8 oz. cream cheese
Spread the ham with cream cheese. Divide the crab into 12 portions and lay on side of ham. Roll up. Cut in half. 24 bites. Pickled Asparagus can be laid on the crab and then rolled for a more filling bite.
Source: Betty Crocker Cooks 1971
CHEESE WITH FRUIT PLATE
~Submitted by Shirley, WA State
They compliment each other and go great with wine.
Brie....French; mild to pungent as it ages.... Serve Pears Camembert...French; pungent...Serve with Strawberries Liederkranz.....USA; pungent....Serve Bananas Club....... Canadian; often flavored...Good with Grapes These are all soft cheeses
Bel Paese...Italian....mild ...Serve with nuts Brick...............USA ...mild to sharp...Serve with Plums Muenster...Germany....mild to sharp....Serve with nuts Port du Salut.....French...mild to robust....Serve with Apples
Roquefort.....French...Sharp and salty.. Serve Tokay Grapes The above are semisoft Cheeses
Edam and Gouda.. Dutch; mild.....Grapes of any kind Fontina....Italian....Mellow.............Serve Figs and Dates Gorgonzola........Italian; piquant......Serve with Oranges Gruyere......Swiss; sharper than Swiss ....Serve Pineapple Provolone....Italian; smoked, mild to sharp, Serve Stuffed olives Swiss......Swiss; mild, nutty, sweet, Serve
melons The above are firm cheeses.....
Source: From my own cook book.
CAVIAR CANAPÉS
~Submitted by Shirley, WA State
Thin slice of white bread
2 tbl. soft butter
3 tbl. caviar
1/2 tsp. lemon juice
1 tbl. onion chopped super fine
1 hard boiled egg parsley
Toast enough bread slices on one side only to make 12 strips 1x2 inches. Spread with butter, then with the caviar sprinkled with lemon juice. Top each
canapé with 1/4 tsp onion, then with generous fluff of sieved egg . Sprinkle on parsley in center. 12
canapés.
Source: from my own note book.
STUFFED CUPS
~Submitted by Shirley, WA State
Spray mini muffin tins and set aside
2 pkg. of biscuit in a tube in deli case
1/2 lb. bacon cut up and fried crisp.
1/2 lb. cheese grated
1 -13oz can canned milk
3 eggs
1 onion sauté in bacon grease and drained well
1 tsp mustard salt and pepper
Pull apart biscuit and push each layer into a mini muffin cup. Sprinkle in a little bacon, sprinkle in a little
sauté onion and a little cheddar cheese. Mix the eggs, milk , mustard and salt and pepper together in blender and pour over filling in cups. Bake about 12 min at 350 degrees or till knife stuck in center comes out clean. Cool and remove from pans. Can be baked ahead and served cold. Crust should be brown. Note: I have used purchased pie crust for this mini quiche's too. Use 3 inch cookie cutter to cut the circles.
VELVEETA QUICK DIP
~Submitted by Shirley, WA State
Mix 1 lb of Velveeta with
1 c. hot salsa and melt together.
Serve with veggies, cracker or toast points.
QUICK SHRIMP DIP
~Submitted by Shirley, WA State
Place 8 oz of cream cheese on a plate Cover with 1 cup of seafood cocktail sauce drain and cover with 1 can shrimp or 1/2 lb. fresh cooked. Serve with crackers.
A FINGER FOODS PARTY
(c) Dorine Houston 2007
~Submitted by Dorine Houston
Subscribe to The Global Epicure
mailto:global-epicure-subscribe@yahoogroups.com
Among the world's greatest finger foods are the tapas of Spain, the little bites that accompany a small glass of wine or beer when friends go out to the bars together. Among the varieties of tapas are the "pinchos", the little foods served on a thick, round toothpick. Create a beautiful tapas party of finger foods and choices of red and white wine, fino (very dry) sherry (make sure it is from Spain and not the stuff from CA or NY! I like Hartley and Gibson for both taste and reasonable price) or Spanish sparkling wine such as Freixenet or Cordoniu.
Gambas al ajillo
60ml/1/4 cup extra virgin olive oil
1 head garlic, cloves separated, peeled and finely minced Small handful fresh flat-leaf parsley, chopped
24 fresh (preferably live) prawns or large shrimp, heads intact if available
1/2 cup dry white wine such as Torres Vinasol (Spain)
2-3 generous pinches coarse sea or kosher salt, to taste
48 large capers
1 lemon, thoroughly scrubbed, ends removed, quartered lengthwise then each quarter sliced in 6 slices
Use a heavy-bottomed, non-reactive skillet to heat the oil over medium heat. Stir in the garlic and stir until tender but not starting to brown. Stir in parsley, then add prawns or shrimp and wine. Bring to a boil until the prawns are just red; remove the prawns to a plate and boil the broth until reduced by half. Stir the prawns back in and let rest off the heat for 15 minutes.
Set out 24 round toothpicks or cocktail spears. On each toothpick, thread 2 capers, 1 prawn and a triangle of lemon. Arrange on a platter and spoon the sauce over the pinchos. Garnish with fresh parsley and prettily cut lemon halves. Cover with foil to keep warm and serve promptly.
Stuffed Mushrooms Malaga
24 large white mushrooms Handful chopped fresh flat-leaf parsley
8-10 cloves garlic, finely minced
2-3 pinches sea or kosher salt
45ml/3 T. extra virgin green olive oil
Clean mushrooms and trim the stems, discarding any tough ends on the stems. Mince the stems and toss with the parsley, garlic and salt. Toss with a third of the olive oil and let rest 30 minutes.
Use additional olive oil to brush a baking tray such as a biscuit tin/ jelly roll pan/cookie pan. Arrange the mushroom caps upside down on the pan.
Preheat the oven to 180 C/350 F/moderate.
Fill the caps with the stem mixture. Insert a round toothpick horizontally in each mushroom and drizzle with the remaining olive oil. Bake 8-10 minutes, or until the mushrooms are tender but still firm. Arrange on a platter and serve.
Hots!
24 cubes boiled deli ham about 2cm/7/8"
45ml/3 T very coarsely ground black pepper
12 pickled cherry peppers, halved vertically
Toss the ham cubes with the black pepper, pressing the pepper in to get a good coat on the ham. Put 1 cube ham and 1/2 cherry pepper on each of 24 toothpicks.
Serrano and Melon
1 gallia, cantaloupe or muskmelon
24 paper thin slices serrano, jabugo or prosciutto (Spanish or Italian air-cured ham), halved
Halve the melon horizontally ad remove seeds. Quarter each half vertically and peel. Slicing vertically, make a total of 48 wedges. Wrap each sliver with 1/2 slice air-cured ham and secure with a toothpick. Arrange on a platter and garnish with both whole and shredded mint leaves.
Here are tapas that are not pinchos; they do not require toothpicks.
Cold Mussels
36 fresh, live mussels Handful sea or kosher salt Handful cornmeal
45ml/3 T. sherry (or white wine) vinegar (this is not the place for balsamic!!!)
60ml/1/4 cup extra virgin green olive oil
4-5 cloves garlic, finely minced
Small handful flat-leaf parsley leave, chopped
1 small, tender inside stalk celery, finely chopped
1 small kirby, finely diced
1 Roma tomato, blanched, peeled and finely diced
Enough freshly made or bottled pimiento to come to about the size of the palm if your hand
2 slices Spanish onion, each about 500ml/1/4" thick and diced
8 cerignola olives, finely chopped
3litres/3 quarts water
4 whole black peppercorns
1 small sprig rosemary
1 large bay leaf Small handful fresh thyme
Using a stiff brush, scrub the mussels and pull out their beards. Put them in a large bowl and add enough icy cold water to cover; add a generous amount of ice cubes. Stir in the salt with your hand; sprinkle with the cornmeal. Let rest 30 minutes. Remove mussels and clean out the bowl, discarding all the sand they have disgorged. Repeat 2-3 more times, until no more sand appears in the bottom of the bowl.
Meanwhile, toss together the sherry, olive oil, garlic, parsley, celery, kirby, tomato, pimiento, onion and olives. Chill until ready to use.
After the mussels have been soaked for at least 2 hours and preferably longer, even overnight, with at least 3 changes of water, scrub their shells again and pull out any more beards that have appeared.
Bring the water to a boil with the peppercorns, rosemary, bay leaf and thyme. Add the mussels and cover, cooking 5-8 minutes. Uncover and use a slotted spoon to remove the mussels to a bowl as they open. Any that have not opened after 12-15 minutes will not; discard them.
When cool enough to handle, break the top half off the bottom half of the mussel shell and discard. Arrange the bottom halves, containing the mussel, on a platter. Fill the shells with the vinaigrette mixture and chill for at least an hour before serving.
To serve, garnish the platter with lemon halves.
This dish can be prepared up to 24 hours in advance.
Russian Salad in Belgian Endive
1 large red-skinned potato, boiled and diced about 1cm/3/8"
1 large beet, boiled, peeled and diced about 1cm/3/8"
400g/1/2 lb. fresh green English peas, shelled (yields about 200g/1/4 lb. peas), cooked until almost tender
Sea salt and freshly ground black pepper to taste
200ml/1 skimpy cup homemade mayonnaise (use olive oil and lemon juice)
18 leaves Belgian endive, separated and washed well
18 strips fresh pimiento
18 small, thin strips cut from anchovies
54 capers
Toss together the potato, beet, peas, salt, pepper and mayonnaise. Put a spoonful on each of the endive leaves. Garnish each with a strip of pimiento, a strip of anchovy and 3 capers. Arrange on a platter.
To complete your party, make a platter of Spanish cheeses. I recommend a combination of manchego, idiazabal and cabrales. Make a platter of sliced Spanish (not Mexican--totally different taste!!!) air-cured chorizos, including Cantimpalos, Palacios and longaniza. Fill a bowl with at least 3-4 different kinds of olives.
Serve with the wines or beer (try to get your hands on Spanish lager such as Mahou).
The amounts are as follows:
1 tspn Olive Oil
1 large tblspn Tahina
3 large tblspns Hummus
2 whole eggplant for every three people
1 tablspn Sweet and Sour Sauce depending on taste
1 1/2 tspn sesame seeds
*Amounts are really dependant on taste and number of people. The above will feed 3-4 people.
Procedure:
1. On a large round dinner plate, make a thick layer of pre-made hummus with the backside of a tablespoon.
2. Atop the hummus, in a smaller circle spread tahina with a sprinkling of fresh sesame seeds.
3, Then, in an even smaller circle atop the hummus and tahina, no larger than a silver dollar, put sweet and sour sauce.
4. Keep this in the fridge 10 minutes before serving so the tastes bind together
5. The eggplant is cut into small wedge sized slices and allowed to bake in a tray of olive oil for about either 40 minutes or they turn light brown.
6. Once done, remove from oven and pat with paper towel to remove any oil not part of the eggplant
7. Allow eggplant to cool in fridge for about 30 minutes.
8. Once eggplant feels cool to touch remove from fridge and circle the wedges around the
pre-made hummus-tahina plate
9. You and your guests will enjoy using their fingers and taste buds in chorus on this simple yet unusual combination of Midwestern flavors.
Note, this is an appetizer to be served with other foods as chicken with lemon curry sauce, or kebab on the barbeque.
MINI SAUSAGE QUICHE
~Submitted by Judy, LaPorte, IN
1/2 c. softened butter
3 oz. cream cheese
1 c. flour
1/2 lb. sausage
1 c. shredded Swiss cheese
1 T. snipped chives
2 eggs
1 c. half and half
dash cayenne
Beat butter and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate for 1 hour. Roll into 24 1" balls and press into mini muffin tins. Preheat oven to 375. Prepare filling by browning sausage. Drain. Sprinkle into shells, sprinkle with cheese and chives. Whisk eggs, half and half, salt and cayenne until blended; pour over sausage. Bake 20-30 minutes or until set.
JEN'S BLACK OLIVE DIP
~Submitted by Carol, Tupper Lake, NY
2 cans pitted ripe olives, drained
2 large tomatoes, roughly chopped
2 bunches of scallions, roughly chopped
Pulse all ingredients in a food processor. Should be slightly chunky, NOT PUREED! Sever with Tostitos Scoops!
KATHY'S RYE BREAD DIP
~Submitted by Carol, Tupper Lake, NY
1 pint sour cream
1 pint mayonnaise
2 tsp dill weed
2 tsp parsley
1 tsp Beau monde (spice)
2 tsp minced onion
3 pks of chipped beef
1 round of rye bread
1 loaf of rye bread.
Mix all the ingredients, except the beef and bread, together. Cut the beef up into small pieces with scissors and mix with the rest. Cut off the top of the round loaf, remove the center and fill with dip. Cut up the remaining loaf and the bread from the center to use for dipping.
PEOPLE CHOW
~Submitted by Carol, Tupper Lake, NY
12 oz milk chocolate chips
3/4 c. Peanut butter
1 stick margarine
9 c. Rice Chex
2 c. confectioner's sugar
1 large brown paper bag.
Melt chocolate chips, peanut butter and margarine together; pour over Rice Chex. Mix well and pour into large brown paper bag with confectioner's sugar. Shake until coated. Store in airtight container.
OYSTER CRACKER SNAPS
~Submitted by Carol, Tupper Lake, NY
1 (14-16-oz) box oyster crackers
1 pkg original Hidden Valley ranch dressing mix
1 tsp lemon pepper seasoning
1/2 tsp garlic salt
1/2 tsp dill weed
1/2 tsp parsley flakes
1 c. salad oil
Combine all ingredients, except oyster crackers. Pour over oyster crackers in a large bowl. Stir to coat every 15 to 20 minutes for 1 1/2 hours. Store in air tight container.
Spread cream cheese over ham slices. Roll up with a dill pickle wedge in the center, fastening with toothpicks, every 1/2". Chill for two hours, covered. Slice between toothpicks.
SUPER SANDWICHES
~Submitted by Carol, Tupper Lake, NY
1/2 lb chopped ham
3 hard boiled eggs, chopped.
3 tbs sweet relish
3 slices American cheese
Pinch of dry mustard
Salt
Pepper
Mayonnaise or salad dressing
Cut up all the ingredients in a large bowl. Mix in enough mayonnaise to cover all ingredients, well. Put mixture in hot dog bus. Wrap in aluminum foil and bake at 325° for about 20 minutes or until cheese is melted. Makes about 10 sandwiches, depending on how much filling you put on each one.
CUCUMBER SANDWICHES
~Submitted by Helen, N. Ft. Myers, FL
2 med. Cucumbers
1 loaf of party bread ( I use pumpernickel)
8 oz. Philadelphia cream cheese
2 Tblsp. milk
1 pkg. dry ranch dressing mix
Dill Weed
Mix cream cheese, milk & ranch dressing together thoroughly and spread on bread, then slice cucumber skin and all thin and place on bread, then sprinkle with dill weed.
Refrigerate for a few hours for flavor to mingle together.
CHEESE DIP TO DIE FOR
~Submitted by Janice W., PA
1 - 8oz cream cheese, softened
1 cup mayonnaise
1 bundle green onions
1/2 cup bacon bits (I use real bacon bits)
2 cups Monterey Jack cheese, shredded
12 Ritz crackers, crumbled
Mix together cream cheese, mayonnaise, onions, 1/2 bacon bits, and Monterey jack cheese. Top with Ritz crackers and remaining bacon bits. Microwave for 5 minutes on high or until bubbly. Then dip with Ritz cracker or Tortilla Chips.
HOLIDAY CROCK POT KIELBASA
~Submitted by Janice W., PA
1 jar cherries
1 lg. can chunk pineapple
1 jar sweet and sour sauce
1 c. water
2-3 lb. kielbasa
Cut up kielbasa in bite sizes. Mix all ingredients but meat together including the juice in the cherries and pineapple. Add meat and stir. Cook on slow about 2 to 3 hours. You may want to double the ingredients if using a large crock pot.
DESSERT CHEESE BALL
~Submitted by Janice W., PA
2 - 8 oz. pkgs. cream cheese, softened
1 - 3 oz. pkg. vanilla instant pudding
1 to 2 tablespoons cherry juice
1 - 8 oz. can crushed pineapple, drained
1/4 to 1/2 cup coconut
Mix ingredients. Roll into a ball and chill overnight. Serve with graham crackers, vanilla wafers, chocolate cookies, any crispy cookie.
ROSEMARY-TOMATO FOCACCIA
~Submitted by Larry Holmes, Toronto, Canada
3/4 cup milk
1 tablespoon olive oil
1 1/2 cups whole wheat flour
1/3 cup bread flour
1/4 cup cornmeal
2 tablespoons snipped dried tomatoes (oil pack)
1 teaspoon dried oregano, crushed
1 teaspoon active dry yeast
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese
2 teaspoons snipped fresh rosemary, or ½ teaspoon dried
Add milk, 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, ½ teaspoon salt, and yeast to bread machine according to manufacturer’s direction. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough rest for 10 minutes,.
Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. With two fingers, poke holes all over dough. Combine 2 tablespoon olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in 400-degree oven for 25 to 30 minutes or until golden brown. Cool on wire rack. Cut into wedges. Serve warm or
cool..
Makes 16 to 24 servings.
SCAMPI SHRIMP SKEWERS
~Submitted by Larry Holmes, Toronto, Canada
(If using wooden skewers, soak them in water at least 30 minutes to prevent scorching.)
1 pound fresh or frozen medium shrimp in shells (26 to 30 count)
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons nipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces+
nonstick spray coating
Thaw shrimp, if frozen. Peel shrimp leaving tails intact. Devein shrimp; rinse and pat dry with paper towels
Combine butter and oil in a small saucepan. Mel butter over medium-high heat. Add garlic and cook 2 minutes. Remove from heat. Stir in wine, parsley, lemon peel, and pepper; set aside..
Alternately, thread shrimp, green onion and red sweet pepper pieces on twenty 4- to 6-inch skewers.. Spray a broiler pan with nonstick coating. Place skewers on prepared pan.
Broil 4 inches from heat for 8 to 10 minutes or until shrimp are opaque, turning skewers once and brushing with butter mixture halfway through broiling. Or, grill the skewers directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with butter mixture, halfway through grilling. Serve immediately.
Makes 30 servings.
SAUERKRAUT BALL
~Submitted by Larry Holmes, Toronto, Canada
1/2 pound pork sausage meat
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1 can (14 ounces) sauerkraut, well drained and finely chopped
4 ounces cream cheese, softened, cut up
1 teaspoon prepared mustard
1 teaspoon parsley flakes
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Coating:
1/3 cup all-purpose flour
2 large eggs
2 tablespoons waster
1 cup fine dry bread crumbs
fat for deep-frying
Scramble-fry sausage meat and onion, in skillet unto no pink remains in meat and onion is soft. Sprinkle flour over top. Mix. Add sauerkraut, cream cheese, mustard, parsley flakes, salt, garlic powder, pepper. Stir until blended. Chill until it will hold its shape. Roll into 1-inch balls.
Coating: Measure flour into small bowl. Beat eggs and water in another bowl. Roll balls in flour to coat. Dip into egg mixture. Coat with bread crumbs.
Carefully drop 1 ball at a time until there are four in hot 385 to 400 degree fat. Deep-fry until browned, about 3 minutes. Remove with slotted spoon to tray lines with paper towels to drain. These may be made ahead and heated in 400-degree oven to 8 minutes until hot.
Makes about 30 balls.
MUSHROOM NAPPIES
~Submitted by Larry Holmes, Toronto, Canada
(Mixture may be made ahead and frozen.)
3 tablespoons butter
1 cup chopped onion
2 cups chopped fresh mushrooms
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon parsley flakes
1 large egg
¼ teaspoon whole oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Bread Nappies:
12 slices white bread
1/3 cup butter, softened
2 yellow cheese slices
Melt 3 tablespoons butter in skillet. Add onions and mushrooms. Sauté until soft.
Stir in next 7 ingredients. Stir for 1 minutes. Remove from heat.
Bread nappies: Cut off crusts from bread slices. Roll each slice slightly with rolling pin to flatten. Butter slices. Cut each slice into 4 squares. Press, buttered side up, into tiny muffin cups. Fill with mushrooms mixture using about 1 1/2 teaspoon for each one.
Cut each cheese slice into 16 small squares. Put 1 square on top of each tart. Bake in 350-degree oven for 20 to 25 minutes.
Makes 4 dozen nappies.
BASIL CHEESE TOASTS
~Submitted by Larry Holmes, Toronto, Canada
1 thin baguette, cut into 1/2-inch-thick slices
olive oil
6 ounces Italian Fontina cheese, shredded
32 large basil leaves
8 sun-dried tomatoes (packed in oil) quartered
Preheat oven to 400 degrees. Brush both sides of each slice of bread with olive oil. (the oil from the tomatoes is wonderful!) Place on baking sheets and bake about 8 minutes or until very lightly toasted. Sprinkle with cheese, covering the surface of each slice well. Top with a basil leaf and a tomato quarter. Return to oven and bake about 5 minutes, or until cheese is melted. Serve immediately
Serves 12 to 16.
TWICE-BAKED TARRAGON-TOMATO TOASTS
~Submitted by Larry Holmes, Toronto, Canada
12 slices French bread
5 tablespoons olive oil
1 clove garlic, cut in half
1/4 pound fresh mushrooms, finely chopped
2 green onions, finely chopped
4 sun-dried tomatoes (packed in oil) finely chopped
2 tablespoons fresh tarragon leaves, or 1 1/2 teaspoon dried
1 tablespoon lemon juice
1/4 cup sour cream
salt and pepper
1/4 cup Fontina cheese
Preheat oven to 450 degrees. Brush each bread slice with a little olive oil, about 1 tablespoon altogether, and place on an oiled baking sheet. Bake about 5 minutes, until light golden brown. Rub cut garlic clove on surface of each slice of bread and set aside.
In a medium skillet, heat remaining 4 tablespoons oil. Sauté mushrooms, green onions, 3 sun-dried tomatoes, tarragon and lemon juice for about 5 minutes, until mushrooms are tender and most of the liquid has evaporated. Add sour cream and cook another 2 minutes over medium heat. Taste for salt and pepper. Spread each bread slice with mushroom mixture, sprinkle with cheese and top with some of the reserved sun-dried tomato. Return to oven and bake about 3 minutes or until cheese is melted.
Scramble-fry sausage meat and cayenne pepper in frying pan. Drain off fat. Add cheese. Stir until it melts.
Stir in biscuit mix. Remove from heat and shape into 1-inch balls. Place about 1 inch apart on ungreased baking sheet. Bake in 400-degree oven for 10 to 12 minutes. To reheat frozen balls, heat in 325-degree oven for 10 minutes until hot.
Makes 32 balls.
*SWEET-AND-SOUR SAUCE
2/3 cup brown sugar
3 tablespoons cornstarch
2 teaspoon dry mustard powder
1 cup pineapple juice
1/2 cup white vinegar
1/2 cup ketchup
1/2 cup water
1/2 teaspoon soy sauce
Stir brown sugar, cornstarch and mustard powder together in saucepan. Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. heat and stir until it boils and thickens.
Makes 2 1/3 cups dipping sauce.
SESAME WINGS
~Submitted by Larry Holmes, Toronto, Canada
(These can be made ahead and frozen.)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup soy sauce
1/4 cup oil
2 tablespoons sesame seeds
1 1/2 teaspoon salt
1/4 teaspoon garlic powder
2 large eggs
3 pounds drumettes or whole wings
Measure first 9 ingredients in bowl that had a tight fitting lid. Mix well.
Add drumettes (if using wings, discard tips. Cut wing apart at joint.) Add to marinade. Put lid on tightly. Rotate bowl to coat pieces. Turn bowl often as wings marinate. Refrigerate at least 2 hours. Remove from marinade. Discard marinade. Arrange chicken on foil-lined baking sheet. Bake in 350-degree oven for about 30 minutes until tender. Makes about 3 dozen hot wings.
Variation: Deep fry in hot oil for 8 minutes instead of baking in oven.
LAZY SAUSAGE ROLLS
~Submitted by Larry Holmes, Toronto, Canada
2 cups biscuit mix
1 teaspoon onion powder
½ cup water
1 pound pork sausage meat, mild or hot
1/2 to 1 teaspoon cayenne pepper
Stir biscuit mix and onion powder together; add water. Mix until it forms a ball. Turn out onto lightly floured surface and knead 6 to 8 times. Roll our into a rectangle about 15x18-inches.
Mash sausage meat and popper with fork to make it more pliable. Spread over dough. Roll up dough like a jelly roll, beginning at long end. Slice into 3/8-inch thick slices. Arrange on greased baking sheet cut-side down, about 1 inch apart. Bake in 450-degree oven for about 15 minutes.
Makes about 3 dozen rolls.
Variation: Brush tops with beaten egg and sprinkle with poppy seeds, sesame seed or parsley flakes. Bake as above.
SPINACH SQUARES
~Submitted by Larry Holmes, Toronto, Canada
2 tablespoons butter
2 cups chopped fresh mushrooms
1 cup chopped onion
4 large eggs
1/4 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground oregano
1/8 teaspoon sweet basil
2 packages (10 ounce each) frozen chopped spinach, thawed and squeezed dry
1 can (10 ounces) cream of mushrooms soup
Melt butter in skillet; add mushrooms and onion. Sauté until soft.
Beat eggs in bowl until frothy. Measure in remaining ingredients. Mix. Add mushroom mixture. Spoon into a greased 9x13-inch pan. Bake in 350-degree oven for about 35 minutes until set and browned.
Cool and cut into serving squares.
Makes about 50 squares.
CRAB STUFFED JUMBO SHELLS
~Submitted by Leasa, IA
I got this recipe from one of those little paperback cookbooks at the grocery store. I've collected them for years, and this one I've made so many times I can't count!
16 jumbo shell pasta
1 T oil
1 C finely chopped broccoli florets
1 clove garlic, minced
1/2 C plain yogurt
1/4 C mayo (not Miracle Whip)
1/2 t dried dill weed
1/8 t salt
1/4 C shredded carrot
1/4 C finely chopped, seeded cucumber
2 (6 oz) cans crab met, well drained, picked over and flaked
(optional: minced onion, horseradish and/or hot sauce)
Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold water. Place shells upside down on paper towels to drain and cool.
Heat oil in small skillet over med heat. Add broccoli and garlic; cook and stir until broccoli is crisp tender. Remove from heat.
In med bowl, combine yogurt, mayo, dill and salt. Blend well. Add carrot, cucumber, crab meat and cooked broccoli mixture. Mix well. Spoon 2 T mix into each shell. Place in 13x9 dish, cover and chill until cold.
16 appetizers
Another filling variation follows. This is from Allrecipes
2 - 8 oz pkgs cream cheese
1 lb imitation crab meat
6 oz cooked tiny shrimp
1 onion minced
2 stalks celery, chopped
1/3 C mayo
2 T white sugar
1 1/2 t salt
1/2 t pepper
1 t lemon juice
In a large bowl, combine cream cheese, crab, shrimp, onion, celery, mayo, sugar, salt and pepper and lemon juice. Mix well. Stuff cream cheese mix into the jumbo shells. Chill for at least 2 hrs before serving. (This filling stuffs 36 shells)
CANDIED BACON KNOTS
~Submitted by Leasa, IA
I got this from Simple Meals, courtesy of Lynnda Cloutier
1 C brown sugar
1 lb thinly sliced bacon
Preheat oven to 350° Line a broiler pan with foil. Place broiler rack over foil and coat with nonstick spray. Put brown sugar in a shallow dish. Cut bacon pieces in half. Cross one end of the bacon over the other to form a "V". Press one side of the bacon into the brown sugar, coating well. Arrange "knots" in a single layer on prepared broiler pan, sugar side UP. Bake 15-20 mins or until bacon is crisp and sugar is bubbly. Drain and cool on rack, sugar side UP. Can be made up to 3 hrs ahead and held at room temp.
(Not sure if Splenda brown sugar would work with this, worth a try!)
1/2 cup dried sun-dried tomatoes
16 (1/4-inch-thick) slices French bread
Olive oil nonstick cooking spray
1 (7.25-oz.) jar roasted red bell peppers, drained
1 teaspoon olive oil
1/4 teaspoon minced garlic
1/4 teaspoon dried basil leaves
Dash salt
Fresh basil or parsley leaves, if desired
Place sun-dried tomatoes in medium bowl; cover with boiling water. Let stand 3 minutes or until soft.
Meanwhile, place bread slices on ungreased cookie sheet. Spray bread lightly with nonstick cooking spray. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
Drain tomatoes. Coarsely chop tomatoes and roasted peppers with knife or in food processor; place in medium bowl. Add oil, garlic, basil and salt; mix well.
Just before serving, spoon about 2 teaspoons tomato-pepper mixture onto toasted side of each bread slice; spread evenly. Garnish with fresh basil.
1/2 pound thinly sliced pastrami (from deli)
1/3 cup cream cheese with chives and onions (from 8-oz. tub)
1/2 cup purchased roasted red bell peppers, drained, cut into 3/4-inch-wide strips
Spread each pastrami slice with cream cheese. Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. Refrigerate at least 2 hours or until firm.
To serve, cut each roll into 1-inch-thick pieces. Secure each with cocktail toothpick.
Roll-ups can be refrigerated up to 24 hours. Just before serving, cut into slices.
4 oz. cream cheese, softened
2 tablespoons mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 avocado, pitted, peeled and chopped
6 (8-inch) flour tortillas
1 (8-oz.) package flaked imitation crabmeat
3/4 cup chopped red bell pepper
1/3 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
In food processor bowl with metal blade or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed.
Spread cream cheese mixture evenly over tortillas. Top each with crabmeat, bell pepper, green onions and olives. Roll up each tortilla; wrap securely in plastic wrap. Refrigerate at least 15 minutes or overnight.
To serve, slice rolls diagonally into 3/4-inch thick slices.
Boil potato until tender; drain. Mash potato in medium bowl with butter and garlic until smooth; cool 10 minutes.
Cook bacon in small non-stick frying pan until crisp; drain on absorbent paper. Add bacon to potato mixture with flour, egg, onion and cheese; stir until combined.
Heat oil in wok. Roll level tablespoons of the potato mixture into balls deep-fry balls in batches, until browned lightly. Drain on absorbent paper.
ASPARAGUS AND PROSCIUTTO FRITTATA
~Submitted by Robyn, Auckland, New Zealand
Makes 48
170g asparagus (choose thin spears)
6 eggs, beaten lightly
½ cup (125ml) cream
¼ cup (20g) coarsely grated parmesan
3 slices prosciutto (45g)
½ cup (75g) drained semi-dried tomatoes, chopped finely
Preheat oven to moderately hot (200ºC/180ºC fan-forced).
Boil asparagus until just tender; drain. Rinse under cold water; drain.
Oil 19cm x 29cm slice pan; line base and sides with baking paper.
Whisk eggs, cream and cheese in medium bowl until combined.
Place asparagus, in single layer, alternating tips and bases, in prepared pan; pour egg mixture over asparagus. Cook in oven, uncovered, about 20 minutes or until firm. Stand 10 minutes in pan.
Cut each slice of prosciutto into 16 squares. Cook prosciutto in medium non-stick frying pan, stirring occasionally, until crisp.
Cut frittata into 48 pieces; top each with 1 piece of the prosciutto and ½ teaspoon of the tomato.
Place flour in medium bowl. Make well in centre, gradually whisk in combined eggs, oil and milk. Strain into large jug, stand 30 minutes.
Heat oiled 19cm non-stick frying pan, pour about ¼ cup of the batter into pan, tilting pan to coat base. Cook over low heat, loosening around edge with spatula, until browned lightly. Turn, brown other side. Remove from pan, repeat with remaining batter to make a total of five crepes.
Combine capers, chopped dill, rind, garlic and mascarpone in medium bow. Spread one crepe with 2 tablespoons of the mascarpone mixture, top with 100g of the salmon. Roll crepe tightly to enclose filling. Repeat with remaining crepes, mascarpone mixture and salmon. Trim ends, slice each roll into eight pieces. Garnish each piece with dill sprig.
TUNA SALAD SANDWICH
(TNT)
~Submitted by Rosie P., WI
Mix together:
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 tablespoons lemon juice
Add:
1 can water packed tuna, drained
1/2 cup finely chopped ripe olives
1/4 teaspoon black pepper
Mix well, and refrigerate overnight or for 24 hours.
Butter slices of rye bread. Spread with tuna fish mixture. Sprinkle with chopped pecans. Cocktail rye is best.
STROMBOLI WRAPS
~Submitted by Mary S., Nashville, TN
4 large tortilla shells
1/3 C. butter softened
6 T. Parmesan cheese
4 oz. Provolone cheese, sliced
4 oz. salami, sliced
4 oz. ham, thinly sliced
4 oz. can mushrooms drained
4 oz. shredded Mozzarella cheese
marinara or pizza sauce heated (optional)
Heat oven to 400º. Lightly spread one side of each tortilla shell with butter. Sprinkle with 1 T. Parmesan. Arrange 1/4 each of provolone, salami and ham over center of tortillas leaving a border around the edges. Sprinkle with 1/4 of the Mozzarella. Fold up wrap fashion. Place seam side down on baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan. Bake 12-15 minutes or until golden brown. Slice each
Stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
MEXICAN ROLL-UPS
(from Marzee)
~Submitted by Mary S., Nashville, TN
INGREDIENTS:
6 Large Flour Tortillas
8 ounces cream cheese
8 ounces sour cream
8 green onions chopped
16 ounces of salsa
DIRECTIONS:
Let cream cheese warm to room temperature. Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size bags (won't take up to much room in your refrigerator that way) for at least two hours (may store overnight). Slice half of the tortilla roll-ups into one-inch circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve. It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over two hours.
Yield: 20 Appetizer portions
TOMATO AND BASIL TART
~Submitted by Mary S., Nashville, TN
Serves 4 (or more if cut into smaller pieces)
1 packet of ready rolled puff pastry
3 tsp of basil pesto
3-4 tomatoes
1 tbsp fresh basil
10 stoned olives, halved
125g of buffalo mozzarella, sliced
Salt and pepper
Line a baking tray with parchment paper so the pastry doesn't stick. Unroll the pastry onto the baking tray and spread the pesto over the pastry as if you were making a pizza. Top with the sliced tomatoes, halved olives, fresh basil and sliced mozzarella. Season well and drizzle a teaspoon of olive oil over the top. Place in a preheated oven at 200 degrees C for 15-20 minutes until the pastry is well-risen and the mozzarella has melted. Cut into wedges and serve.
You could use any cheese for this recipe:
- Cheshire cheese (UK white cheese variety) is slightly crumbly but when it melts down it goes into wonderful creamy cheesy paste.
- If you decide to use Cheddar cheese instead, try drizzling some Worcestershire sauce over before putting in the oven.
- Or you could place a handful of washed and dried spinach leaves on top of pastry, sprinkle with goats cheese and top with pine nuts.
BLUE CHEESE-PISTACHIO GRAPES
~Submitted by Mary S., Nashville, TN
1 3-oz. pkg. cream cheese, softened
2 oz. blue cheese, crumbled
2 tsp. port wine (optional)
1/3 cup finely chopped pistachio nuts, pecans, or almonds
1 large bunch seedless red or green grapes (40 to 60 grapes)
In a small bowl combine cream cheese, blue cheese and port wine, if using. Wrap a little of the cheese mixture around each grape. Roll grapes in chopped nuts. Cover and chill grapes for 30 to 60 minutes, or until serving time.
TORTELLINI KABOBS
~Submitted by Mary S., Nashville, TN
1 16 oz package prepared tortellini
1/4 cup extra virgin olive oil
2 Tablespoon fresh lemon juice
2 cloves minced garlic
2 Tablespoons freshly chopped parsley
2 teaspoons dried basil
1 1/2 teaspoons crushed red pepper
1/8 teaspoon black pepper
1/8 teaspoon salt
2 medium red peppers cut into 24 cubes
48 black pitted olives
1 pound smoked mozzarella cut into 48 cubes
24 small skewers
Prepare tortellini according to package directions. Drain and set aside. In a medium size mixing bowl combine olive oil, lemon juice, garlic, parsley, dried basil, crushed red pepper, black pepper and salt. Mix until well-combined. Add tortellini, cubed red peppers, olives and cheese. Marinate for 3-6 hours. To prepare the skewers, add an olive, a cheese cube, a cubed red pepper, a tortellini, another cheese cube and another olive. Repeat until you've made 24 skewers.
CHERRY-CHEESE-PINEAPPLE KEBABS
~Submitted by Mary S., Nashville, TN
1 can pineapple chunks, well drained, or 1 fresh pineapple, cut into chunks
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks
Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.
Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.
MARINATED SHRIMP APPETIZER
~Submitted by Rita, Niceville, FL
INGREDIENTS:
1 ½ lb. very large shrimp, deveined, cooked, and peeled
1 medium red onion
2 lemons sliced thin
1 c. ripe olives
½ c. extra virgin olive oil
1/3 c. minced parsley, fresh is best
3 tbsp. red wine vinegar
3 tbsp. lemon juice
1 clove garlic
1 bay leaf
1 tbsp. basil, fresh is best
1 tsp. salt (If green olives are used, taste before adding the salt)
1 tsp. ground mustard
¼ tsp. pepper
METHOD:
Mix ingredients and place in refrigerator for 24 hours or longer.
STRAWBERRY AND CHEESE RING
~Submitted by Rita, Niceville, FL
INGREDIENTS:
12 oz. sharp cheddar cheese, shredded
12 oz. medium cheddar cheese, shredded
1 small chopped onion
1 cup chopped pecans
1 cup mayonnaise
1 tsp red pepper
16 oz. jar strawberry jam
15 oz. package Triscuits
METHOD:
Combine first 6 ingredients in food processor until smooth. Press into a 6 cup mold. Chill for at least 4 hours. Unmold on a serving place and spoon jam into center. Serve with Triscuits.
FRANKFURTER PATE
~Submitted by Rita, Niceville, FL
Just saw this in a cookbook and thought it was quite different and interesting!!
½ lbs. franks
1 envelope (1 ½ oz) sloppy joe mix
2 packages (8 oz each) cream cheese, softened
2 tablespoons brown sugar
¼ cup vinegar
Melba toast or party rye
Force franks through good grinder, using finest blade. Beat together cream cheese, vinegar, seasoning mix, and brown sugar; add franks and stir well until mixed. Chill before serving with Melba toast or party rye.
HARD-BOILED EGG MICE
~Submitted by Treva, Knoxville, TN
This is just too cute. Make a nice lunch for young kids.
Place the egg in a small saucepan and cover with cold water. Bring to a boil over high heat. Boil for 1 minute, then turn off the heat. Cover the saucepan and let the egg sit in the hot water for 12 minutes. Once the time is up, run the egg under cold water to cool. Then ask your child to roll the egg on all sides to crack the shell. Peel under running water. Slice the egg in half lengthwise. Place the halves yolk side down on a plate (Alternatively, you can slice off a bit of the bottom of a peeled, hard-boiled egg so it can sit flat on a plate.) Slice tiny black olive "eyes and radish "ears." Then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. Add chive tails. Serve the pair of egg mice with a wedge of Swiss cheese for a playful lunch. Makes 2 mice.
PIMIENTO CHEESE AND PINEAPPLE SANDWICHES
~Submitted by Treva, Knoxville, TN
Ingredients:
½ cup mayonnaise
2 cups sharp cheddar cheese, grated
1 4-oz jar sliced pimientos, drained
1 teaspoon freshly squeezed lemon juice
½ teaspoon sweet onion, grated
½ teaspoon hot sauce
½ teaspoon Worcestershire sauce
½ teaspoon freshly cracked black pepper
½ teaspoon jalapeno peppers, finely chopped, optional
sliced pineapple rings
white bread
Combine all ingredients except the pineapple rings and bread. Refrigerate at least 2 hours. For sandwiches, spread pimiento cheese on white bread and add one ring of sliced pineapple. Trim crust from the bread and cut sandwich in half. This recipe makes about four to six whole sandwiches. Pimiento cheese can also be used as a dip for
crudités or as a spread for crackers.
Note: I use the canned pineapple slices labeled 100% pineapple juice, no sugar added. Its best not to make pimiento cheese and pineapple sandwiches too far in advance. The pineapple will eventually make the bread soggy. When making these sandwiches for an afternoon picnic or tailgate party, I make the sandwiches in the morning, which works fine.
PIG IN A PINWHEEL
~Submitted by Treva, Knoxville, TN
5 oz. can chunk ham drained
1/3 C. cream cheese
2 (8 oz) cans crescent rolls
1/2 C. chopped onion
1 t. dried oregano
Preheat oven to 375. Mash the ham, onion and oregano into cream cheese. Separate the dough into 8 rectangles; squish up the remaining perforations to seal. Spread an equal amount of ham and cheese mixture over each rectangle, starting at the short end. Cut each into 4 slices. Place on a cookie sheet and squash slightly. Bake 15-20 minutes until golden.
CRAB-STUFFED MUSHROOMS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1½ pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
¼ cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
½ teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushroom caps on a shallow baking dish. Mince the stems. Combine all the remaining ingredients, including the minced stems, and mix well. Spoon the mixture into the mushroom caps and bake in a preheated 350° oven for 15 minutes. Serve warm. Makes about 24 appetizers.
EGG ROLLS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
½ lb. lean pork, diced (or lean ground pork)
½ lb. peeled and deveined shrimp, diced
2 cups bean sprouts
3 tablespoons oil
8 green onions, finely chopped
1 8-ounce can water chestnuts, chopped fine
1 8-ounce can bamboo shoots, shredded or chopped fine
4 slices fresh ginger, minced
½ teaspoon salt
2 teaspoons soy sauce
2 teaspoons sherry
1 egg, lightly beaten
1 package egg roll wrappers
Oil for deep frying
Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.
Rinse the bean sprouts in a colander under cold running water and set aside to drain.
Heat 2 tablespoons of oil in a wok or large pot. Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink. Add shrimp and stir fry for another minute. Remove from wok.
Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts. Stir fry for 1 minute, then return pork and shrimp to the wok. Add salt, soy sauce, sherry, and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.
Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.
Cut each egg roll in half crosswise and arrange on a platter. Serve warm, with plum sauce. (You can find plum sauce in the Asian section of any well-stocked market.) Makes about 20 egg rolls, 40 hors d’oeuvres.
SHRIMP COCKTAIL PLATTER
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 lbs large shrimp, peeled and deveined
2 quarts salted water
Lettuce leaves
Lemon Wedges
Cocktail Sauce (recipe below)
Place shrimp in boiling salted water. Cook just until pink, about 3 to 5 minutes. Drain and chill.
Arrange chilled shrimp on a bed of lettuce leaves. Serve with lemon wedges and cocktail sauce.
Cocktail Sauce Recipe
Combine 1¼ cups catsup, 4 tablespoons lemon juice, 1 heaping tablespoon horseradish, 4 or 5 drops liquid hot pepper sauce, ½ teaspoon celery salt, and a pinch of salt. Serve chilled.
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Publisher's Choice
CHOCOLATE DIPPED STRAWBERRIES
Ingredients
1/3 cup semi sweet chocolate chips
1 teaspoon solid shortening
15 strawberries, whole, washed and stem removed
1/2 cup prepared light whipped topping
15 Athens® Mini Fillo Shells (1 box)
In a small bowl, combine chocolate chips and shortening. Microwave on medium power about 45 seconds. Stir well until smooth. Dip top of strawberry in melted chocolate. Place in refrigerator to harden for 1 hour.
Spoon 2 teaspoon of whipped topping into each Fillo Shell. Top with strawberry. Serve immediately.
Makes 15 Desserts
ZUCCHINI FINGER SANDWICHES
1 lb. chilled unsalted butter
2 cup mixed chopped herbs (parsley, chervil, watercress, tarragon and/or savory)
salt and pepper
Fresh lemon juice (optional)
2 whole zucchini
Mayonnaise
Chopped parsley
Set chilled butter on a smooth working surface and pound with rolling pin or mallet until soft and easily dented with a finger. Transfer to a bowl and beat until light and fluffy. Beat herbs into the butter. Force butter through a sieve or strainer. Season with salt, pepper and lemon juice, if desired.
(Covered, the butter will keep in the refrigerator 7-10 days.) Cut zucchini crosswise into 1/4-in slices. Using a biscuit cutter slightly smaller than the diameter of the slicer, or a small sharp knife, remove the zucchini peel to create uniform rounds. Place a spoonful of herbed butter on a slice and spread evenly. Top the filling with a second slice to make a miniature sandwich. Roll edges of the sandwich first in a platter of mayonnaise and then in a platter of chopped parsley.
CUCUMBER AND TOMATO SANDWICHES
Makes 8 sandwiches
16 slices bread
1/4 cup butter, softened
1 (8 ounce) pkg. cream cheese, softened
1 cucumber, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
3 medium tomatoes, thinly sliced
1/4 teaspoon salt
Spread each bread slice with butter. Trim the crust from the bread. On eight slices, spread a thin layer of cream cheese. Then arrange the cucumber slices on top of the cream cheese.
Sprinkle cucumbers half's with ground pepper. Then arrange the tomatoes over the cucumbers and ground pepper. Lightly salt the tomato slices. Cover the cucumber and tomatoes with the remaining buttered slices. Cut each sandwich into quarters. Place the sandwiches on a serving plate and wrap with plastic wrap. Place in refrigerator to chill for 30 minutes and serve.
Picnicking and Tailgating: Place chilled sandwich platter into an ice chest. When ready to serve, unwrap and serve.
CUCUMBER FINGER SANDWICHES
2 (8 oz.) cream cheese, softened
3 med. cucumbers, peeled, grated & squeezed in paper towels to remove water
1 sm. carrot, peeled & grated
1/2 c. mayonnaise
1 tsp. garlic salt
2 tsp. seasoning salt
2 loaves bread, freeze, and then cut off crusts & half or quarter slices
Mix all ingredients with mixer and spread onto bread slices. Chill so that the cream cheese mixture "sets".
OLIVE - NUT MIXTURE FOR FINGER SANDWICHES
8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans)
1 c. chopped pimento stuffed olives, well drained
Dash of pepper
Blend the softened cream cheese with mayonnaise until very smooth - no lumps. Stir in chopped pecans, olives and pepper. Mix well, cover; place in refrigerator overnight. Set out at room temperature for about 1 hour until ready to use for little tea-type sandwiches.
VEGETABLE FILLING FOR FINGER SANDWICHES
1 c. celery, chopped fine
2 tomatoes, chopped fine
1 green pepper, chopped fine
1 med. onion, chopped fine
1 cucumber, chopped fine
1 tbsp. gelatin
2-3 tbsp. boiling water
2 c. mayonnaise
Combine the vegetables. Dissolve the gelatin in a small amount of cold water. After this has dissolved, add 2-3 tablespoons boiling water. Mix this with the vegetables, salt to taste.
Add mayonnaise and mix well. Refrigerate overnight. Keeps 4-5 days. Serve with party breads or crackers.
SALMON SPREAD FOR FINGER SANDWICHES OR PARTY MOLD
Ingredients
1 package (8-oz.) reduced-fat cream cheese
2 cans (6 1/2-oz.) water-packed salmon (drained)
2 green onions, finely chopped
1/8 C. parsley, sliced
Juice from 1/2 of a fresh lemon
1/4 C. toasted, crushed pecans (optional)
Salt & Pepper to taste
Directions
Soften cream cheese at room temperature. In medium bowl, mix cream cheese with drained salmon. Gently stir in green onions. Chill several hours before serving to allow flavors to blend. Also, try substituting tuna instead of salmon. For use as a party mold: Mold mixture into a ball shape and chill several additional hours until firm. Press crushed pecans onto sides and top of cheese ball just before serving with crackers.
DEVILLED HAM SPREAD FOR SANDWICHES OR A DIP
This simple dip also makes a fabulous sandwich filling.
Ingredients
1 C. sour cream
1 (4 1/2 oz.) can deviled ham
1 Tbs. grated onion
1 tsp. prepared mustard
Directions
Mix ingredients well. Serve with your favorite crackers.
SHRIMP TEA SANDWICHES
Ingredients
1 C. butter
1 C. minced cooked shrimp
1/4 tsp. salt
Dash paprika
3 Tbs. lemon juice
Lettuce
Thinly sliced country style white bread, crusts removed
Directions
Cream butter, shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. Spread a slice of bread with the shrimp butter, add a piece of lettuce and top it with another slice of bread. This is also good on a cracker with a tiny sprig of fresh dill topping it off.
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