Super Bowl Party Recipes (47) 1998-01-17

Spicy Sausage Balls
Potato Skin Appetizers
Chicken Tortilla Spirals
Six Points Football
Bologna Football
Pepper-and-Cheese-Stuffed Mushrooms
Sweet Corn Tomalito from Chevy's Restaurant
Ham And Pineapple Skewers
Sun-Dried Tomato-Mozzarella Appetizers
Tortilla Soup W/ Chicken And Lime
Antipasto Skewers
Tortilla Pinwheels
Nachos On The Grill
Sweet and Sour Meatballs
Chinese Chicken Salad
Orange & Honey MeatbalIs
Beef Pinwheels With Cucumbers and Olives
Orange-Fennel Olives
Orange Blossom
Pocket Bread Salad Sandwiches
Smoked Salmon- Cream Cheese Balls
Taxco Miners' Soup
Glazed Salami
Curried Stuffed Eggs
The Stone Soup Story
Maryland Style Crab Cakes
Black Bean Soup
Curried Cheddar Puffs
Polenta Triangles
NFL Party Sub
Mini Sausage Biscuit Sandwiches
Chicken and Sour Cream Enchiladas
Cheese and Pesto Toasts
Goal Post Sub
Quick Foccaccia
Black Bean Spirals
Orange-Amaretto Chicken
Barbecued Orange Chicken
Cheesy Ham Grill
Orange Blossom Punch
Good and Easy Punch
Hot Reuben Dip
Mushroom Rolls
Sesame Pork Appetizers
Wrapped Beef Appetizers
Bourbon Barbecue
Shredded Beef Appetizers

Betsy at TKL (08:14:42 am) :
Date: Sun, 11 Sep 1994 12:14:00 -0400
From: EPS 790 Student eps4214@GSUSGI2.GSU.EDU
Spicy Sausage Balls
Mix together:
1 lb SPICY sausage meat
1 slightly beaten egg
1/3 cup Italian seasoned bread crumbs
1/2 tsp sage
Shape into about 4 dozen balls. Brown them in a skillet on all sides.
Pour off grease.
Combine and add to meatballs: 1/4 cup each catsup and chili sauce
(combine before adding)
Cover and simmer 30 minutes. Best kept warm in chafing dish, crock pot
or skillet. These freeze very well.
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foodfan (11:00:08 am) :
Potato Skin Appetizers
6 baking potatoes
Vegetable cooking spray
11/2 cups mixed cheese (suggestion: sharp cheddar, Monterey
Jack, and mozzarella)
6 to 8 strips bacon, fried and crumbled
1/4 cup fresh chives, chopped
Optional toppings and dips: sour cream, jalapeno peppers, barbecue sauce,
ranch style dip, or hot honey mustard sauce.
Wash potatoes and place directly on oven rack in a preheated 350 degree
oven. Bake for 1 hour.
Remove from oven and cool 30 minutes.
Slice each potato lengthwise and scoop out middle. Leave about 1/4 inch
around edge and on bottom to hold skin together.
Lightly spray each skin, inside and out with vegetable cooking spray and
place on a baking sheet skin side down.
Preheat broiler to high and broil for 8 to 10 minutes, or until potato pulp
starts to brown. Remove from oven and fill each potato with cheese. Bake at
375 degrees for 10 minutes. Top with fried bacon and chives and serve
immediately with optional toppings and dips.
Makes 12 potato skin appetizers.
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foodfan (11:02:14 am) :
Chicken Tortilla Spirals
8 oz cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 oz), chopped and drained
8 sundried tomatoes, thinly slivered
6 oz Monterey Jack cheese, shredded
2 chicken breast halves, cooked and diced
3 TB chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas
1. Beat the cream cheese until smooth. Beat in all remaining ingredients,
except tortillas.
(If you prefer a more smooth filling, you can do the above step in a food
processor, but add the chicken last so it isn't too finely diced.)
2. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Top with
a second tortilla and spread 2 more tablespoons of the mixtures. Roll up the
two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the
process with the remaining tortillas and mixture.
3. Refrigerate at least two hours and up to one week.
(I often double this recipe for big parties and make them the week before.)
4. Preheat oven to 400 degrees.
5. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a
nonstick cookie sheet (don't put them on foil - they stick! Believe me, I
know...) Brush the top of each with a little oil from the sundried tomatoes
(or olive oil). Bake in the oven until lightly browned, about 12 to 15
minutes.
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foodfan (11:06:27 am) :
Six Points Football
Makes 8 Servings
1 (4 1/8-ounce) package ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk
1 1/2 cups heavy cream, whipped
1 (3 3/8-ounce) package ROYAL Instant Vanilla
Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine
1/3 cup of shredded coconut, optional
1 drop green food coloring, optional
In small bowl, prepare chocolate pudding according to package directions
using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding
into 6-cup plastic wrap-lined football (melon) shaped mold. Spread pudding
up side of mold; set aside.
In another small bowl, prepare vanilla pudding according to package
directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped
cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top
with remaining chocolate pudding, encasing vanilla mixture. Cover; freeze at
least 6 hours. In double boiler, over low heat, melt chocolate and
margarine, mixing until smooth; set aside. If desired, tint coconut with
food coloring; arrange on serving plate. Unmold football onto serving plate;
remove plastic wrap.
Working quickly, spread chocolate over football. Garnish with remaining
whipped cream.
Serve immediately or freeze until serving time. Let stand at room
temperature 20 minutes
for easier slicing.
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foodfan (11:16:09 am) :
BOLOGNA FOOTBALL
Don't dismiss this recipe. It sounds wild, but it's great, especially for a
SUPER BOWL party, as it ends up looking like a big football & tastes good.
Buy a 5 to 6 pound bologna (don't wince...bologna? Just trust me!), uncut.
Remove the casing & score the bologna lengthwise about four times, lightly.
Place in a roasting pan and bake 4 hours at 250 degrees.
In the meantime make a sauce;
combine
1 small jar of currant jelly
1 cup of chili sauce
heavy dash Tabasco
about 4 tablespoons prepared mustard
Heat over low heat, whisking until the jelly dissolves. To serve, place
bologna on a large platter, surround with parsley, and cocktail bread. Serve
sauce on the side.
One thing I've learned when serving this, it looks so different that the
guests might not cut into it & make their own mini-sandwiches, so someone
may have to guide them.
This comes from a non-lovin' bologna family, but it's great, easy, & serves
a lot of people!
If any is left-over, this makes make great sandwiches: either slice & fry &
place on bread with your favorite dressing, or chop with pickles and mix
with mayo!
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foodfan (11:35:09 am) :
Pepper-and-Cheese-Stuffed Mushrooms
To minimize the mess of making fine dry bread crumbs, place the dried bread
in a plastic bag and crush with a rolling pin.
24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
2 tablespoons olive oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped red sweet pepper
2 tablespoons finely chopped green and/or yellow sweet pepper
1 clove garlic, minced
3 tablespoons dry white wine
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup finely shredded smoked Edam or smoked Gouda cheese (2 ounces)
1/3 cup fine dry bread crumbs
Wash and drain mushrooms. Remove stems. Chop enough stems to make 1 cup; set
aside. Lightly brush rounded side of
mushroom caps with about 1 tablespoon of the olive oil.
Place mushrooms, cavity side up, on a shallow baking pan; set aside.
In a skillet cook chopped stems, onion, red sweet pepper, green and/or
yellow sweet pepper, and garlic in the remaining olive oil over medium high
heat for 3 to 4 minutes or till tender, stirring frequently. Carefully add
white wine, salt, and pepper. Cook and
stir about 1 minute more or till all but about 1 tablespoon of the liquid
has evaporated. Remove from heat. Stir in cheese and bread crumbs. Spoon
cheese mixture into mushroom caps. Cover
and refrigerate for 2 to 24 hours.
Bake, uncovered, in a 400ƒ F. oven about 15 minutes or till mushrooms are
tender and filling is hot. Makes 24.
Make-Ahead Tip: Up to 1 day ahead, stuff mushrooms, cover, and chill. To
serve, bake as directed.
Nutrition facts per serving: 29 calories, 2 g total fat (1 g
saturated fat), 2 mg cholesterol, 45 mg sodium, 2 g
carbohydrate, 0 g fiber, 1 g protein. Daily Values: 1% vitamin
A, 3% vitamin C, 1% calcium, 2% iron.
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foodfan (12:28:44 am) :
Sweet Corn Tomalito from Chevy's Restaurant
5 tablespoons margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk
In a small mixing bowl, mix the margarine, masa and sugar using an
electric mixer until light and fluffy, about 1 minute. In a blender
container, blend half the corn kernels with the water until smooth.
Combine this mixture with the margarine mixture, stirring well. Add the
remaining corn kernels, corn meal, baking powder, salt and milk and mix
well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover
with plastic wrap and steam by setting atop a medium saucepan of water on
top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour
(check to see whether you might need to add more water), until a toothpick
inserted in the center comes out clean. Tomalito should have a smooth,
moist texture.
Note: The pan must be tightly wrapped at all times.
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Bill,DC (1:37:07 pm) : * Exported from MasterCook *
Ham And Pineapple Skewers
Recipe By : Jo Anne Merrill
Serving Size : 30 Preparation Time :0:25
Categories : Appetizers Pork
2 cups all-purpose flour
1 3/4 cups orange juice
2 tablespoons Dijon mustard
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
6 whole-wheat bread slices
1/2 pound ham
16 ounces pineapple chunks in juice -- canned
oil
* You will need 30 three or four-inch wooden picks for this recipe.
1. Fit the steel knife into the work bowl of a food processor. Combine
flour, orange juice, mustard, baking powder, salt and pepper in the bowl.
Process for 10 seconds, until well mixed. Pour batter into a deep bowl.
2. Cut bread and ham into 1/2-inch cubes. Place a cube of bread, a cube of
pineapple and a cube of ham on a wooden pick. Repeat to make 30 appetizers.
3. Pour oil into a large deep skillet to a depth of 2 inches. Heat oil to
325 degrees. Dip each appetizer into batter to coat completely. Carefully
lower wooden picks into hot oil. Deep-fry for 5 minutes or until golden
brown on all sides. Use tongs to remove and drain on paper towels. Serve
warm.
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Serving Ideas : A different appetizer to serve anytime.
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Bill,DC (1:40:01 pm) :
Sun-Dried Tomato-Mozzarella Appetizers
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:00
Categories : Appetizers Vegetables
1 pint cherry tomatoes
1/4 pound mozzarella cheese, part skim milk -- diced
1/4 cup olive oil
1 garlic clove -- minced
2 tablespoons fresh basil leaf -- minced
1/4 cup sun-dried tomatoes, oil-packed
black pepper
* If using oil-packed tomatoes, drain well and pat dry. Mince. If using
dehydrated, soak in water for a few minutes according to directions on
package. Dry, then mince.
Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince
garlic clove; use more garlic if preferred.
Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in
small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour
to blend flavors.
Just before serving, prepare cherry tomatoes by removing the stem end,
cutting a thin slice from bottom of tomato to keep it setting straight and
removing center from tomatoes with melon baller or small spoon. Sprinkle
inside of tomatoes very lightly with salt and invert on paper towels to
drain briefly.
Stuff the tomatoes with the cheese mixture, garnish with small basil leaves
and serve immediately.
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NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on
serving these soon after filling.
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SueA, CA (1:45:57 pm) :
TORTILLA SOUP W/ CHICKEN AND LIME
2 teaspoons olive oil
2 14 1/2-ounce cans low-salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
4-5 clove garlic, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide
strips
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
tortilla chips
Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in
saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer
until just cooked through, about 5 minutes. Stir in green onions,
cilantro and lime juice. Season with salt and pepper.
I like to fry up my own skinny little tortilla strips to pile on top--the
different color tortillas (if you can get them look pretty)
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Bill,DC (2:02:35 pm) :
Antipasto Skewers
Recipe By : The California Culinary Academy
Serving Size : 12 Preparation Time :0:20
Categories : Appetizers And Hors d'oeuvres
1 large seasonal melon, peeled -- cut into 36 cubes
1/2 pound prosciutto -- sliced paper-thin
1 pound Italian fontina cheese -- cut into 36 cubes
36 black olives -- (best quality)
olive oil -- for drizzling
freshly ground pepper -- for garnish
1. Wrap each cube of melon in a piece of prosciutto.
2. On each of 36 skewers, thread a cube of cheese, an olive, and a
prosciutto-melon cube. Place skewers in a tightly sealed container.
3. At serving time, drizzle with olive oil and dust with pepper.
Makes 3 dozen skewers.
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NOTES : Olives and cheese, prosciutto and melon come together on these
colorful skewers. It's an antipasto platter made into finger food, and it's
open to dozens of variations: Try shrimp, feta cheese, and Greek olives.
Mozzarella, cherry tomatoes, and rolled anchovies? You decide.
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SueA, CA (2:16:14 pm) :
Tortilla Pinwheels
1 (8 oz) pkg cream cheese, softened
2 (2 oz) cans chopped green chiles, drained
1 (4 1/2 oz) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce
6 (8-inch) flour tortillas
2 ((2/5 oz) packages thinly sliced chicken
or other meat of choice
Combine cream cheese, green chiles, olives, garlic powder, and hot sauce in
a small bowl, stirring well.
Spread 1/4 cup cream cheese mixture over each tortilla. Arrange 3 slices
chicken over cream cheese mixture on each tortilla. Roll up tortillas,
jelly roll fashion. Wrap tightly in plastic wrap, and chill at least 2 hours.
To serve, slice chilled tortilla rolls into 1-inch rounds. Yield 3 dozen.
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SueA, CA (2:20:43 pm) :
NACHOS ON THE GRILL
Reynolds Wrap Heavy Duty Aluminum Foil
3 to 4 cups round tortilla chips
1 can (9 oz.) bean dip
1 cup EACH shredded Cheddar and Monterey Jack cheese
2 green onions, sliced
1/2 cup sliced black olives
1 can (4 oz.) chopped green chilies, drained
1/2 cup picante salsa
Guacamole
Dairy sour cream
Make a 12x10 inch grill pan by layering two 18x16 inch sheets of Reynolds
Wrap Heavy Duty Aluminum Foil to make a double thickness (see directions).
Spread each tortilla chip with about 1 teaspoon of bean dip; place in an
even layer in bottom of grill pan. Sprinkle chips evenly with shredded
cheeses, green onions, black olives, and green chilies; top with 1 teaspoon
picante salsa. Cover the grill pan with a sheet of heavy duty aluminum foil.
To anchor the cover, pinch foil sheet over edge of foil pan. Heat over
medium-hot coals 10 to 12 minutes or until cheese is melted. Top with
guacamole and sour cream; serve immediately.
GRILL PAN
Stack two sheets of Reynolds Wrap Heavy Duty Aluminum Foil (6 inches longer
and 6 inches wider than desired size of pan) to make a double thickness. Fold
in all edges 1 1/2 inches. Fold all edges upright, forming 1 1/2 inch sides.
Pinch corners diagonally together, press corners against sides of pan.
makes 4 to 6 servings
this recipe came from the Reynolds web site
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SueA, CA (5:13:55 pm) :
Sweet and Sour Meatballs
1 lb. ground beef
1 small onion, minced
1 egg
1/2 cup bread crumbs
10 oz. jar chili sauce
12 oz. jar grape jelly
Mix the ground beef, onion, egg, and bread crumbs; roll into 1 inch
meatballs. Bake at 325 degrees for 20 minutes. Combine chili sauce and grape
jelly and heat to boiling. Add meatballs and serve hot with toothpicks.
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Csally/wv (5:28:11 pm) :
Chinese Chicken Salad
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:30
Categories : Salads
2 Tablespoons sesame seeds
2 Pounds chicken breasts -- boned and skinned
1 Tablespoon sesame oil
1 Tablespoon salad oil
rice sticks
oil for frying
4 Cups iceberg lettuce -- shredded
4 green onions -- thinly sliced
1/2 Cup cilantro -- chopped
-----Hoisin Dressing-----
2 Tablespoons hoisin sauce
2 Tablespoons lemon
2 Teaspoons sugar
1 Tablespoon sesame oil
3 Tablespoons salad oil
1. In a small frying pan over medium heat, stir sesame seed until lightly
browned (6 to 8 minutes); set aside.
2. Using the flat side of a meat mallet, pound chicken breasts between
pieces of waxed paper, to a thickness of about 1/4 inch. Cut into bite-sized
strips about 1/2 inch wide. Sprinkle with salt.
3. In a wok or large frying pan heat oil and brown half the chicken lightly,
stirring and turning over medium high heat until cooked through (about 3
minutes); remove from pan. Add remaining chicken and cook in the same way.
4. Mix chicken with Hoisin Dressing and let stand while assembling salad.
5. To fry rice sticks: Pour salad oil into a wok or large, deep frying pan
to a depth of about 2 inches; heat to 350 degrees F. Add a generous handful
of rice sticks. Stir and fry just until puffy and crisp (15 to 30
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SueA, CA (5:41:18 pm) :
In Patti's Honor
Orange & Honey MeatbalIs
3 cups chopped cooked chicken
1 (8-oz.) can water chestnuts, drained
2 green onions, chopped
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
1 tablespoon cornstarch
1 cup orange juice
1/8 teaspoon ground allspice
2 tablespoons honey
2 tablespoons dry white wine
1 tablespoon soy sauce
In blender or food processor, combine chicken, water chestnuts, onions, egg,
salt and pepper. Process until finely chopped. Preheat oven to 375ƒF (190ƒC).
Shape chicken mixture into 1-inch balls. Arrange on an ungreased baking
sheet with raised sides. Bake 15 to 20 minutes in preheated oven or until
firm. In a small saucepan, melt butter or margarine. In a small bowl, stir
cornstarch into orange juice until dissolve; stir into melted butter or
margarine. Stir in allspice, honey, wine and soy sauce. Cook and stir over
low heat until slightly thickened and translucent. To serve, dip warm
meatballs into warm sauce. Makes about 60 appetizer servings.
I haven't tried this yet
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Patti/Denver (5:44:58 pm) :
Beef Pinwheels With Cucumbers and Olives
3/4 lb thinly sliced deli beef
8 oz container chive and onion cream cheese
4 burrito size flour tortillas
1 cup finely chopped cucumber
2-4 1/2 cans olives, sliced
Spread cream cheese evenly over tortillas. Top each with even portions of
cucumbers and olives. Layer deli beef over olives leaving 1/2 inch border
around edges. Roll up tightly.
To serve, cut each in half crosswise.
Tip: To serve as an appetizer, trim ends and cut each into 8 equal slices.
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SueA, CA (5:47:42 pm) : For Denver Fans
ORANGE-FENNEL OLIVES
Preparation time: About 10 minutes
Marinating time: 24 hours
Start with a jar of Greek-style olives and create something special: orange
and fennel-accented olives perfect with an aperitif.
1 jar (10 oz.) Greek-style olives packed in brine
1 teaspoon fennel seeds
6 strips orange peel (orange part only), each l/2 inch by 2 inches
1 tablespoon sherry vinegar or red wine vinegar
Drain olives, reserving brine. Return half the olives to jar; add fennel
seeds, orange peel, remaining olives, vinegar, and reserved brine. If liquid
doesn't cover olives, add enough water to cover. Replace lid and let stand
at room temperature for 24 hours, shaking occasionally. If made ahead,
refrigerate for up to a month.
Drain olives, reserving orange peel, and place in a bowl with peel. Makes 8
servings.
Per serving: 121 calories, .8 g protein, 3 g carbohydrates, 13 g total fat,
O mg cholesterol, 1,165 mg sodium
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SueA, CA (5:59:24 pm) : Another one for the Denver side
Orange Blossom
l measure apricot brandy m
1/2 measure Galliano
1/2 measure orange juice
l measure vodka
Ginger ale to top up
Shake ingredients well with ice and pour into highball glass; top with
ginger ale. Decorate with a slice of orange, a maraschino cherry and 2 thin
straws.
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Csally/wv (6:12:28 pm) :
Pocket Bread Salad Sandwiches
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:30
Categories : Sandwiches
8 Ounces canned garbanzo beans -- drained
1 Clove garlic -- minced or pressed
1/4 Cup plain yogurt
2 Tablespoons lemon juice
1/4 Cup tahini
6 pita breads
2 Cups torn red leaf lettuce
1/2 Cup thinly sliced cucumber
1 small green pepper -- seeded and chopped
1/4 Cup red onion -- slivered
1/4 Cup ripe olives
1/2 Cup coarsely crumbled feta cheese
1 Tablespoon red wine vinegar
1 Teaspoon lemon juice
1/4 Teaspoon salt
1/4 Teaspoon ground cumin
1/8 Teaspoon paprika
1/8 Teaspoon dried oregano
1/4 Cup olive oil
1. Preheat oven to 350 degrees F. In food processor or blender combine
garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly
pureed. Blend in tahini.
2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15
minutes). Cut each in half to make 2 half-rounds.
3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives,
and cheese.
4. To serve, spread about 1 heaping tablespoon of the tahini mixture in each
pita bread half. Lightly combine lettuce mixture and Cumin Dressing. Divide
salad filling evenly among pita bread halves. Serve at once.
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Leslie WA (6:17:48 pm) :
Smoked Salmon- Cream Cheese Balls
2 (8 oz. packages of cream cheese), softened
8 oz. smoked salmon, finely chopped
3 green onions, finely chopped
1/4 cup sour Cream
1 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. garlic powder
1/4 tsp. pepper
3/4 cup finely chopped walnuts
1/4 cup fresh parsley
Combine first 8 ingredients in medium bowl; stir well. cover and chill at
least 1 hour. Shape salmon mixture into 3 balls. combine chopped nuts and
chopped parsley; roll balls in walnut mixture. Cover and chill at least 4
hours. Serve with assorted crackers.
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Leslie WA (6:24:02 pm) :
Glazed Salami
1 (1lb) hard salami
1/4 cup orange marmalade
2 TBL brown sugar
1 TBL prepared mustard
Slice Salami into 1/4 inch slices, cutting to but not through the bottom of
salami. Combine marmalade, brown sugar, and mustard in small bowl, stirring
well. Spread mixture over the top of salami and between each slice; wrap in
aluminum foil. Place on a baking sheet, and bake at 350 degrees for 35
minutes. Uncover and bake an additional 10 minutes. Serve with bread rounds.
Yield: 16 appetizer servings
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Csally/wv (7:14:26 pm) :
Curried Stuffed Eggs
Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:30
Categories : Side Dishes Appetizers & Hors d'oeuvres
Low Calorie
12 hard-cooked eggs
lettuce leaves -- for lining platter
2 Tablespoons curry powder
3/4 Cup low-calorie mayonnaise
2 Tablespoons minced parsley
2 Tablespoons minced spinach
1 Tablespoon Dijon mustard
dill sprigs or chives, and paprika -- for garnish
1. Peel eggs and halve lengthwise, remove yolks from whites, and place
halved egg whites on bed of lettuce arranged on a platter. In a mixing bowl
mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard
until smooth.
2. Spoon or pipe this filling into egg-white halves. Garnish with dill
sprigs and paprika. Cover carefully with plastic wrap and chill for 15
minutes before serving.
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NOTES : For a healthier version of deviled eggs, use less mayonnaise and
other high-fat ingredients and more seasonings. The filling for this recipe
is a mixture of chopped spinach and parsley seasoned with curry. The stuffed
eggs can be made up to three hours ahead of time if tightly covered with
plastic wrap and refrigerated. Garnish with paprika and minced chives for a
colorful presentation.
Nutr. Assoc. : 3673 0 0 4052 1036 1423 0 0
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Peggy, WA (7:38:37 pm) :
I think the perfect food for a Super Bowl party would be *Stone Soup*
The Stone Soup Story
Once upon a time, somewhere in Eastern Europe, there was a great famine.
People jealously hoarded whatever food they could find, hiding it even from
their friends and neighbors.
One day a peddler drove his wagon into a village, sold a few of his wares,
and began asking questions as if he planned to stay for the night.
"There's not a bite to eat in the whole province," he was told. "Better keep
moving on."
"Oh, I have everything I need," he said. "In fact, I was thinking of making
some stone soup to share with all of you."
He pulled an iron cauldron from his wagon, filled it with water, and built a
fire under it. Then, with great ceremony, he drew an ordinary-looking stone
from a velvet bag and dropped it into the water.
By now, hearing the rumor of food, most of the villagers had come to the
square or watched from their windows. As the peddler sniffed the "broth" and
licked his lips in anticipation, hunger began to overcome their skepticism.
"Ahh," the peddler said to himself rather loudly, "I do like a tasty stone
soup. Of course, stone soup with CABBAGE -- that's hard to beat."
Soon a villager approached hesitantly, holding a cabbage he'd retrieved from
its hiding place, and added it to the pot.
"Capital!" cried the peddler. "You know, I once had stone soup with cabbage
and a bit of salt beef as well, and it was
fit for a king."
The village butcher managed to find some salt beef...and so it went, through
potatoes, onions, carrots, mushrooms, and so on, until there was indeed a
delicious meal for all.
The villagers offered the peddler a great deal of money for the magic stone,
but he refused to sell and traveled on the next day.
And from that time on, long after the famine had ended, they reminisced
about the finest soup they'd ever had.
At a stone soup party each guest/couple would bring one or two ingredients
that go into soup. The host/hostess can be
responsible for the stock, whether it is vegetable or meat.
We have done this with absolutely no instructions to anyone as to what to
bring and rarely do we get duplicate ingredients. And, if we do, that is
part of the fun. As each guest/couple arrives they put their ingredients
into the pot. And, you let it cook until you are ready to eat.
Typical ingredients are mushrooms, onions, potatoes, beans, corn, squash,
tomatoes, garlic, soup pasta, cabbage,
celery, bok choy, leeks, turnips, ... ANYTHING.
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Csally/wv (8:24:19 pm) :
Maryland Style Crab Cakes
Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX
Serving Size : 8 Preparation Time :0:30
Categories : American Classics Fish And Seafood
Appetizers
4 Pounds lump crab meat -- cleaned
1 1/2 Cups green pepper -- chopped
2 Cups yellow onion -- chopped
3 eggs
1 Cup mayonnaise
3 Tablespoons Worcestershire sauce
2 Teaspoons granulated garlic
2 Teaspoons baking powder
1 Teaspoon bay seasoning
1 Teaspoon Tabasco sauce
1/2 Teaspoon salt
2 Cups bread crumbs
Saute peppers and onions in butter until onions are transparent. Completely
cool mixture before adding to the crab meat. Add remaining ingredients
except for the bread crumbs, stirring lightly to keep crab lumps together.
Add the bread crumbs slowly until most of the moisture is soaked up.
Scoop into 2-ounce portions and form into cakes, then lightly press into
toasted bread crumbs.
Saute in oil at 350 degrees F until cakes are brown and heated in middle.
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Nutr. Assoc. : 462 0 999 541 881 0 0 76 4873 0 0 0
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Csally/wv (8:25:32 pm) :
Black Bean Soup
Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups American Classics
2 Cups black turtle soup beans
1 Cup onion -- coarsely chopped
1 Cup celery with leaves -- coarsely chopped
1 Medium carrot -- chopped
1 bay leaf
1 Pinch thyme
1 Tablespoon Worcestershire sauce
2 1/2 Quarts water
3 smoked ham hocks
1 Cup chicken stock
1 Dash salt -- to taste
1 Dash crushed peppercorns -- to taste
1/4 Cup Dry Sack Sherry
CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces
lean, diced salt pork or 1 pound cooked, diced bacon. In place of the
chicken stock, you may substitute an appropriate amount of chicken base or
prepared bouillon cubes.
STEP ONE:
Wash beans in cold water and transfer to soup pot. Add all other ingredients
except salt, pepper, and sherry. Simmer at least three hours or until a bean
will crush easily.
CHEF'S NOTE: An optional method of preparing this soup that we do not use
includes this step: Remove the bay leaf and ham hocks, and puree beans in a
food mill or sieve.
STEP TWO:
Return to heat and add salt, pepper, and sherry. Adjust the consistency to
your preference.
* If too thin, add a little roux made of equal parts butter and flour. Stir
over heat until rich and creamy
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linda/Tennessee (10:47:31 pm) : You can bake and freeze these up to a month
ahead -- so they're ready for company when you are.
Curried Cheddar Puffs
Yields: about 8 dozen puffs
Work Time: 20 minutes
Total Time: 45 to 50 minutes
* 2 teaspoons curry powder
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground red pepper (cayenne)
* 6 tablespoons margarine or butter (3/4 stick),
cut up
* 1/2 teaspoon salt
* 1 cup all-purpose flour
* 4 large eggs
* 4 ounces Cheddar cheese, shredded (1 cup)
1. Preheat oven to 400 degrees F. Grease 2 large cookie
sheets.
2. In 3-quart saucepan, heat curry powder, coriander, cumin,
and ground red pepper over medium heat, stirring constantly,
1 minute or until very fragrant. Stir in margarine or
butter, salt, and 1 cup water; heat to boiling over high
heat. Remove saucepan from heat and stir in flour all at
once; return to medium-low heat, stirring constantly with
wooden spoon, until mixture forms a ball and leaves side of
pan. Remove saucepan from heat.
3. Stir in eggs, 1 at a time, beating well after each
addition until batter is smooth and satiny. Stir in cheese.
Spoon batter into large decorating bag fitted with large
writing tip (about 1/2 inch diameter). Pipe batter, about 1
inch apart, onto cookie sheets, forming mounds 1 inch wide
and 3/4 inch high. Or, drop dough by teaspoons, forming
small mounds. With fingertip dipped in water, gently smooth
peaks.
4. Place cookie sheets on 2 oven racks. Bake puffs 25 to 30
minutes, until deep golden, rotating cookie sheets between
upper and lower racks halfway through baking time. Remove to
wire racks to cool. Repeat with remaining batter.
5. Serve puffs at room temperature or reheat to serve warm.
To reheat, place puffs on cookie sheet in 400 degrees F oven
5 minutes.
Each puff: About 20 calories, 1 g protein, 1 g carbohydrate,
1 g total fat (0 g saturated), 10 mg cholesterol, 30 mg
sodium.
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(10:48:13 pm) :
Polenta Triangles
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Microwave
3 cups Cold water
1 cup Coarse yellow cornmeal
1 Env. onion soup mix
4 ounces Mild chopped green chilies
Drained (1 can)
1/2 cup Whole kernel corn
1/2 cup Red pepper -- roasted and
Finely chopped
1/2 cup Sharp Cheddar cheese
Shredded
Bring the water to a boil in a 3-quart saucepan. With a wire
whisk, stir in the cornmeal and onion soup mix. Simmer uncovered,
stirring constantly, for 25 minutes, or until thickened. Stir
in the chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking
pan and sprinkle with the cheese. Let stand for 20 minutes,
or until firm. Cut
MICROWAVE: Combine the water, cornmeal and onion soup mix in
a microwave-safe casserole. Cover and micro cook on HIGH (100%)
for 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in the chilies, corn and roasted red peppers. Spread into
pan as above.
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(11:02:15 pm) :
NFL Party Sub
1 loaf (16 oz.) French bread split
1/4 cup Horseradish Sauce
1 Whole Kosher Dill Pickle thinly sliced
Lettuce leaves
1 pkg. (10 oz.) OSCAR MAYER All American VARIETY-PAK
1 tomato thinly sliced
1/2 cup (1/4 lb.) coleslaw drained onion slices (optional)
SPREAD horseradish sauce on top and bottom halves of bread;
arrange pickle slices on bottom half. Layer with remaining ingredients
and top half of bread.
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(11:06:28 pm) :
Mini Sausage Biscuit Sandwiches
Prep Time:10 mins.
Skill: Learning Cook
Ready In:20 mins.
Serves:Makes 20 sandwiches
1 pkg. (14 oz.) LOUIS RICH Turkey Smoked Sausage
2 cans (10 oz. each) refrigerated buttermilk flaky biscuits
Honey, barbecue sauce or catsup (optional)
HEAT oven to 400ƒF.
CUT sausage diagonally into 20 pieces; set aside.
REMOVE biscuits from can; separate. Using fingers, flatten each biscuit to
about 4 inches. Put a small amount of honey, barbecue sauce or catsup, if
desired, in center of biscuit; top with sausage slice. Bring up edges of
biscuit and pinch together to seal over top of sausage.
PLACE on baking sheet. Bake 10 minutes or until lightly browned.
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(11:09:02 pm) :
Chicken and Sour Cream Enchiladas
Prep Time:20 mins.
Ready In:55 mins.
Skill: Learning Cook
Serves:5
1 container (16 oz.) BREYER'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Natural or 1/3 Less Fat Shredded Reduced Fat
Colby and Monterey Jack Cheese, divided
1/2 cup chopped tomato
1 cup TACO BELL salsa, divided
2 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
10 (6 inch) flour or corn tortillas
1 cup shredded lettuce
HEAT oven to 350ƒF.
MIX 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of
the salsa, cilantro and cumin.
SPOON about 1/4 cup of the chicken mixture onto each tortilla; roll
up. Place, seam-side down, in 13x9-inch baking dish. Top with
remaining 3/4 cup salsa; cover.
BAKE 30 minutes. Sprinkle with remaining 1 cup cheese; continue
baking until cheese is melted.
TOP with lettuce and tomato. Serve with remaining 1 cup sour cream.
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(11:12:21 pm) : Cheese and Pesto Toasts
Prep Time:10 mins.
Skill: No Experience Required
Ready In:13 mins.
Serves:Makes 15
1/2 cup DI GIORNO Pesto Sauce
15 slices Italian bread, toasted
30 slices plum tomato (about 5 medium tomatoes)
1 pkg. (10 oz.) CRACKER BARREL Extra Sharp Natural Cheddar
Cheese, thinly sliced
HEAT broiler.
SPREAD pesto on toasted bread slices. Top each toast slice with 2
tomato slices and 2 cheese slices. Place on cookie sheet.
BROIL 2 to 3 minutes or until cheese is melted.
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(11:15:52 pm) : Goal Post Sub
Prep Time:10 mins.
Skill: No Experience Required
Ready In:10 mins.
Serves:5
1 pkg. (10 oz.) OSCAR MAYER All American VARIETY-PAK
1 pkg. (5 oz.) KRAFT Natural Low-Moisture Part-Skim Mozzarella
String Cheese
5 hot dog buns
tomato wedges (optional)
CLAUSSEN Sweet Pickle Relish (optional)
KRAFT Pure Prepared Mustard (optional)
OVERLAP 1 slice salami, bologna and ham.
ROLL meat layer around 1 stick of string cheese. Place in hot dog
bun. Garnish with tomato, relish and mustard.
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(11:22:18 pm) : POLLY-OTM Quick Foccaccia
Prep Time:15 mins.
Skill: No Experience Required
Ready In:25 mins.
Serves:12
1 (12 inch) Italian bread shell
1 Tbsp. olive oil
2 cups (8 oz.) POLLY-O SO-QUICK Finely Shredded
Low-Moisture Whole Milk Mozzarella with Parmesan Cheese
1/4 cup thinly sliced red onion
2 Tbsp. sliced pitted ripe marinated olives
1 1/2 tsp. fresh rosemary crushed*
3/4 tsp. fresh thyme crushed*
*Or use 1/2 tsp. dried rosemary leaves and 1/4 tsp. dried thyme leaves
in place of the fresh herbs.
BRUSH bread shell lightly with oil.
TOP with cheese, onion, olives and seasonings.
BAKE directly on oven rack at 450ƒF for 8 to 10 minutes.
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(11:27:47 pm) : Black Bean Spirals
Prep Time:15 mins.
Skill: Learning Cook
Ready In:45 mins.
Serves: 10
4 oz. PHILADELPHIA BRAND Cream Cheese softened
1/2 cup (2 oz.) KRAFT Mexican Style Natural Finely Shredded
Cheddar and Monterey Jack Cheese with Jalapeno Peppers
1/4 cup BREYER'S or KNUDSEN Sour Cream
1/4 tsp. onion salt
1 cup canned black beans rinsed drained
3 (10 in.) flour tortillas
MIX cheeses, sour cream and onion salt with electric mixer on medium
speed until well blended.
PLACE beans in food processor container fitted with steel blade or
blender container; cover. Process until smooth. Spread thin layer of
beans on each tortilla; spread cheese mixture over beans.
ROLL tortillas up tightly. Refrigerate 30 minutes. Cut into 1/2-inch
slices. Serve with salsa.
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SueA, CA (11:31:10 pm) :
Orange-Amaretto Chicken
Categories: Poultry
Ingredients
5 each, Boned Chicken Breasts
1 tbsp Vegetable Oil
3 tbsp Flour
3 tb Butter
1 1/2 tsp Salt
1 1/2 tbsp Dijon Mustard
1 1/2 tsp Ground Pepper
1 can 6 1/4 oz Frozen Orange Juice
2 tsp Paprika
1 c Amaretto
Preparation
Mix the can of frozen orange juice with a half can of water.
Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and
garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet
and saute chicken until brown. Remove and put in casserole. To skillet, add
mustard, orange juice and Amaretto. Increase heat and boil, stirring
constantly, until thick. Pour sauce over chicken and bake, covered, for 45
minutes. this can be frozen and reheated later.
Serves 8 - 10.
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(11:40:46 pm) :
Barbecued Orange Chicken
Prep Time:15 mins.
Ready In:1 hr. 5 mins.
Serves:4
1 cup KRAFT Thick 'N Spicy Barbecue Sauce with Honey or
KRAFT Original Barbecue Sauce
1/4 cup orange juice
1 Tbsp. grated orange peel
3 lb. broiler-fryer chicken, quartered OR 2 large cornish game hens,
split
Orange slices, for garnish
COMBINE barbecue sauce, orange juice and peel in heavy plastic bag or glass
baking dish. Add chicken to sauce; turn to coat well.
Close bag or cover dish and let stand at room temperature 30 minutes or
refrigerate until ready to cook.
PREHEAT oven to 400ƒF. Remove chicken from barbecue sauce; reserving sauce.
Place chicken skin side up on rack in foil-lined roasting pan. Bake 40 to 50
minutes or until chicken is cooked through, basting
with reserved sauce three times. Garnish with orange slices. Makes 4
servings.
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(11:43:19 pm) : Cheesy Ham Grill
Prep Time:5 mins.
Ready In:15 mins.
Serves:1
2 slices Italian bread*
2 KRAFT FREE Singles Nonfat Pasteurized Process Cheese Product
2 slices ham
1 tsp. KRAFT Orange Marmalade
2 tsp. Dijon mustard
2 tsp. reduced calorie margarine
*Or substitute 1 sandwich size English muffin for Italian bread.
TOP 1 bread slice with 1 process cheese product slice, ham, marmalade,
mustard, second process cheese product slice and second bread slice.
SPREAD sandwich with margarine. Cook in skillet on medium heat
until lightly browned on both sides. Makes 1 sandwich.
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SueA, CA (11:47:41 pm) :
ORANGE BLOSSOM PUNCH
1 1/2 quarts orange juice
1 cup lemon juice
1/3 cup maraschino cherry juice
1/2 cup sugar
1 (33.8-ounce) bottle ginger ale, chilled
Combine fruit juice and sugar, mixing well. Add ginger ale just before
serving; serve over ice. Yield: about 3 quarts.
Mabel B. Couch, Chelsea, Oklahoma. (any relation?) from southern Living
Annual 1983
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Nancy/CA (00:09:36 am) : Good and Easy Punch
1, 46 oz. can pineapple juice
1, 46 oz. can grapefruit juice
1 large bottle lemon lime soda
1 bottle white wine
Combine all in a large punch bowl. Add ice and enjoy.
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CarolB, Fl (00:16:37 am) : Hot Reuben Dip
Recipe by Doris Chiste
1 cup mayonnaise
1 16-ounce can Bavarian sauerkraut, drained, squeezed, dried
1 small onion, finely chopped
2 cups Swiss cheese, shredded
4 2 1/2-ounce packages dried corned beef, finely chopped
2 tablespoons prepared horseradish
Mix all ingredients in a 1 1/2-quart casserole dish. Bake in oven 30 to 40
minutes at 350 degrees F. Serve
with toasty rye bagel chips or party rye bread. Serves 32.
Won 1993 First Place Winner. Recipe courtesy of International Horseradish
Festival, Collinsville IL.
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CC/CA (00:39:03 am) : Mushroom Rolls
Type: Appetizers
2 8 oz. Cans of Pillsbury refrigerated dinner rolls
1 4 oz. Can of mushroom stems and pieces, drained and chopped
1 8 oz. Package of softened cream cheese
1 t Seasoned salt
1 Egg, lightly beaten
1-2 T Poppy seeds
Preheat oven to 375ƒF.
Separate crescent dough into 8 rectangles. Press perforations to seal. Combine
cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions
over each rectangle of dough. Roll up each rectangle lengthwise (jelly roll
fashion) and pinch seams to seal. Slice each log into 1-inch pieces. Place
seam side down on an ungreased baking sheet. Brush each log with beaten egg
and sprinkle with poppy seeds.
Bake at 375ƒF for 10 to 12 minutes until brown. Makes about 4 dozen.
Notes:
These are easy, but look and taste very impressive.
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CC/CA (00:49:15 am) : Sesame Pork Appetizers
Yield: 6 Servings
1 1/2 pounds pork tenderloin
1/2 cup dry sherry
1 tablespoon soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
1 clove garlic, crushed
1/2 teaspoon grated ginger
1 whole green onion, finely chopped
spinach leaves
In a dish large enough to hold the tenderloin, combine the sherry and soy
sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove
the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in
sesame seeds. Place the tenderloin in a roast pan, roast at 350 degrees F
for 20 minutes, or until meat thermometer registers 155 degrees F. Let stand
5 minutes, then slice thinly on the diagonal.
Combine all remaining ingredients for dipping sauce. Place in a bowl in the
center of a serving platter. Surround the bowl with the spinach leaves.
Arrange pork slices on top.
National Honey Board
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CC/CA (00:53:14 am) : Wrapped Beef Appetizers
1 pound boneless top sirloin steaks
4 ounces trimmed snow peas
1 sliced small carrot
3 small green onions
2 tablespoons soy sauce
4 teaspoons honey
1 teaspoon sesame oil
3/4 teaspoon five-spice powder
Cut beef across grain into 2-inch by 4-inch pieces. Combine soy sauce,
honey, sesame oil and 5-spice powder. Marinate beef in mixture for 2 hours
in refrigerator. Cut 20- 24 pieces of aluminum foil into 6- inch squares;
brush lightly with oil. Cut green onion into 1-inch strips. Place 1 piece
each of beef, snow pea, carrot and green onion in center of each square;
fold in half to form triangle, then fold to seal edges. Place triangles on
grill 4-5 inches from medium coals. Grill for 1 /2 minutes each side or
until desired doneness.
Yield: 10 Servings
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SueA, CA (00:55:36 am) :
Bourbon Barbecue
1 (2 1/2-pound) sirloin roast
1 (5-ounce) bottle soy sauce
1/4 cup firmly packed brown sugar
1/4 cup bourbon
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup water
Place roast in a large shallow dish. Combine remaining ingredients, stirring
well.(I put everything into a zip-type bag) Pour marinade over meat; cover
and marinate for 8 hours in refrigerator.
Drain meat, reserving marinade. Place on grill about 5 inches from
medium-hot coals. Cook meat 20 minutes on each side or to desired degree of
doneness; brushing often with marinade. Yield 6 servings. From Southern
Living Annual 1988
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CC/CA (00:57:22 am) : Shredded Beef Appetizers
1 pound boneless stewing beef
2 cups cold water
1/2 teaspoon salt
3/8 teaspoon pepper
2 tablespoons vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup melted butter
1 tablespoon minced parsley
1 box crackers
1 cup sliced olives
1 bunch sprigs parsley
2 sliced cucumbers
Cut beef into 1-inch cubes. Place beef and water in 2 1/2-quart pan. Heat to
boiling. Remove any foam which rises to the surface. Stir in salt and 1/4
teaspoon of the pepper. Reduce heat; simmer 1 hour or until tender. Drain;
flake beef into shreds using 2 forks. In blender container, place vinegar,
mustard, sugar, basil and marjoram; cover. Blend until smooth. With blender
running, gradually pour in hot butter. Stir sauce into shredded beef. Fold
in parsley. Just before serving, spoon onto crackers. Garnish with olive
slices, parsley and cucumber slices. Makes about 40 appetizers.