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TALK TKL - 9-21-97
9 am - 9 pm: Snacks and Appetizers
Mexican Deviled Eggs
Seafood Boulettes
Filo Rolls Stuffed with Crawfish
Creole Andouille Pizza Bread
Crawfish Pirogues
Cajun Smoked Nuts
Tortilla Roll-Ups
Nacho Dip
Hot Crawfish Dip
Sun-dried Tomato Cheesecake Squares
Seven Layer Dip
Italian Chicken Bundles
Dried Tomato-Almond Tapenade
Cranberry Cocktail Meatballs #1
Drunken Weiners

Betsy, NY (11:04:58 am) :
Newsgroups: rec.food.recipes
From: kwahl@ix.netcom.com (KWALL )
Egg Tip: When hard cooking eggs, if you want yolks to cook centered (to
make pretty deviled eggs) carefully poke a pinhole in the end of each egg
before cooking.
Mexican Deviled Eggs
8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste
Slice the eggs in half lengthwise; remove yolks and set whites aside. In
a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour
cream and salt. Evenly fill the egg whites -- filling will be creamy.
Serve immediately or chill until ready to serve.
Made these for Thanksgiving and they were a big hit as an alternative to
the same ol' eggs, which I also made.
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Vicki,La (1:55:02 pm) :
Seafood Boulettes
Yield 20 - 25 Servings
Ingredients
1 LARGE LEMON (Quarted)
1 TBSP SEAFOOD BOILING SEASONINGS
1 GALLON WATER
1 LB CATFISH FILLETS
4 LARGE RED POTATOES (Par-boiled, skinned and chopped)
4 -1/2 CUPS SEASONED BREAD CRUMBS
1 TBSP LOBSTER BASE
1 TBSP FRESH MINCED GARLIC
1 TBSP GRANULATED GARLIC
3 BUNCHES SHALLOTS (Chopped)
1 BUNCH PARSLEY (Chopped)
1 CUP MILK
1 CUP DRY WHITE WINE
4 MEDIUM EGGS
2 TSP BAKING POWDER
5 CUPS ALL PURPOSE FLOUR
2 LBS SHRIMP (Peeled & chopped fine)
LOT PEANUT OIL FOR FRYING
Method
In a medium stock pot add your favorite seafood boiling seasonings, lemon
and water,
bring to a boil over high heat. Add the catfish, boil catfish until the meat
starts to flake,
(about 3 - 5 minutes), do not over cook fish. Remove from heat and drain.
In a large mixing bowl, combine the remaining ingredients with the chopped
potatoes.
Flake the catfish and add to bowl.
In a large Dutch oven and over high heat bring the peanut oil to 350F. Use a
tablespoon to
measure and scoop a mound of batter, use another tablespoon to push the
boulette into the
oil. Fry the boulettes until golden brown.
Alternate Method
With your fingers scoop about a tablespoon of batter, roll the boulette in
to a ball (about 1 -
1/2 inches in diameter). Then roll the boulette in some seasoned bread
crumbs and deep fry
as directed above.
Plate Presentation
Boulettes need to be served hot, as you are cooking them, store them on a
warmed serving
tray or in a 125F oven. The boulettes can be served with the Cajun
Hollandaise,
Remoulade or your favorite Seafood Sauce.
Chef's Notes:
There are as many boulette recipes as there are Cajuns, this is the one we
serve our
customers.
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Vicki,La (1:55:57 pm) :
Filo Rolls Stuffed with Crawfish
Yield - 50 - 60 Hors d'oeuvres
Ingredients
1 LB PEELED CRAWFISH TAILS (Chopped)
1 LB RICOTTA CHEESE (Drained of water)
1/2 LB FETA CHEESE (Crumbled)
2 TBSP FRESHLY GRATED ROMANO CHEESE
1 TBSP LOBSTER BASE
1 TSP GROUND CAYENNE PEPPER
1 TBSP LEMON JUICE
1 PACK FILLO LEAFS (Frozen)
1/2 LB BUTTER (Melted)
Method
Thaw fillo leafs and cover with a moist towel as per package directions.
Meanwhile in a
large bowl mix remaining ingredients except butter. The stuffing should be
somewhat moist
but not a liquid.
Lay out one sheet of fillo dough with the short side closest to you. Use a
pastry brush to
butter one side of the leaf. Spoon the stuffing across the bottom of the
short edge in a log
like fashion about the thickness of a cigar. Roll up the fillo leaf, cut the
roll into 2 inch
lengths and arrange on a sheet pan. At this point, the rolls can be frozen
for use later.
Preheat oven at 350F and bake for 15 minutes or until golden brown.
Plate Presentation
Allow the crawfish rolls to cool for 3 -5 minutes before serving, the cheese
on the inside is
very hot and can burn someone's mouth.
Chef's Notes:
This is a great recipe to use when you wish to stretch crawfish to allow
every one to get
some.
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Vicki,La (1:56:54 pm) :
Creole Andouille Pizza Bread
Yield - 80 -100 Hors díoeuvres
Ingredients
2 LOAVES FRENCH BREAD (24 inches long & 4 inches wide) *
2 QUARTS CREOLE SAUCE (See recipe)
2 LBS ANDOUILLE SAUSAGE (Sliced very thin)
2 -1/2 LBS MOZZARELLA CHEESE (Grated)
1/4 LB ROMANO (Grated)
Method
Slice the French bread lengthwise, and pull some of the excess dough from
the center of
the bread. Place the bread face up on 1 full sized parchment lined baking
sheet. (Or for
smaller ovens, cut the bread in half and arrange the loafs on 2 half sized
baking sheets.)
Divide the Creole sauce evenly between the bread and spread out evenly.
Distribute the
andouille sausage as you would pepperoni on a traditional pizza. Sprinkle
the mozzarella
and romano cheeses over the sausages. (At this point the trays can be
wrapped with film
and frozen.)
Preheat oven to 375F and bake for 15 - 20 minutes or until the cheese is
golden brown.
Alternate Method
1 LB CRAWFISH TAIL MEAT or SHRIMP
Add the above to the pizza bread and bake as directed.
Plate Presentation
The presentation is the most important feature of this recipe. Place the
baked bread on a
large cutting board and cut the bread on a 45 degree diagonal, turn the
knife 90 degrees
and cut the bread on the other 45 degree diagonal. These cuts will form
triangles out of the
bread. Arrange the triangles so that the points are in a center, this
arrangement will form
the cut French breads into circles. Serve
Chef's Notes:
This is an easy hors díoeuvres to prepare, freeze, and have on hand for a
quick meal or
unexpected guests.
It is important to select French breads that are a little wider than most
that are baked.
Look around and find a baker that might bake some special for you
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Vicki,La (1:57:31 pm) :
Crawfish Pirogues
Yield - 24 Appetizers
Ingredients
12 LARGE IDAHO POTATOES
1/4 CUP EXTRA VIRGIN OLIVE OIL
Stuffing
1 LB CRAWFISH TAIL MEAT
1/2 CUP CRAWFISH FAT
1 LB SHARP SWISS CHEESE (Grated)
1/4 CUP ROMANO CHEESE (Grated)
2 TSP LOUISIANA HOT SAUCE
1 TSP GRANULATED GARLIC
1 BUNCH LEEKS (White bottoms only, sliced)
Topping
3/4 LB PROVOLONE CHEESE (Sliced)
SPANISH PAPRIKA
Method
Coat the potatoes in the olive oil then bake them and the onions in a 375F
oven for 45
minutes. Remove the potatoes and onions from the oven and allow to cool. (
About 30
minutes).
Cut the potatoes in half lengthwise; use a Chefís spoon to scoop the meat
from the potato
skins. Do not puncture the skins, leave about 1/8 of an inch of meat
remaining on the skins.
(The potato meat can be used for Custom Cateringís Baked Potato Soup
recipe!)
In a stainless steel mixing bowl combine the stuffing ingredients, evenly
divide the stuffing
between the potato skins. Spread the stuffing across the skins and top with
provolone
cheese and sprinkle with the paprika. Arrange the pirogues in parchment
lined baking
sheets. (At this point the dish may be wrapped with film, frozen or
refrigerated for future
use.)
When ready for service broil the pirogues until the cheese turns a golden
brown. Serve.
Alternate Method
1/4 LB BUTTER
Substitute butter if crawfish fat is not available.
Plate Presentation
Serve on a large pre-warmed serving tray, sprinkle with fresh parsley and
with Hot Sauce
on the side.
Chef's Notes:
You can test the potatoes for doneness by sticking a knife into the thickest
portion of the
potato. If the potato gives no resistance at the center it is done.
This is truly a great Cajun dish that will delight all guests.
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Vicki,La (1:58:09 pm) : Cajun Smoked Nuts
Yield - 1 Pound per Type of Nut
Ingredients
1 LB FRESH SHELLED PECAN HALVES
1 LB SLIVERED ALMONDS
1 LB MIXED NUTS
Method
Preheat smoker to 125F. Evenly spread the nuts on 3 small sheet pans. (Keep
the different
types of nuts separate.) After 20 minutes of smoking use a spatula to turn
nuts over. Move
sheet pans to insure even smoking. Check nuts after 10 minutes for even
smoking. Nuts
should have a mild smoky flavor, crisp but not dried out, and a light tanned
color. Modify
smoking times for personal tastes.
Alternate Method
1 TSP GRANULATED GARLIC (and/or)
1 TSP ONION POWDER (and/or)
1 TSP CAYENNE PEPPER
Place nuts in a brown paper bag and add Chef's choices of seasonings. Shake
well to insure
even coating. Then smoke nuts as described above.
The smoking of nuts along with other meats and seafood is recommended to
save wood and
time. Care should be taken to insure that meat drippings do not mix with
nuts. Also
smoking times will vary with temperature and smoker load.
Plate Presentation
For best results, store nuts in an air tight container.
Wood Selection:
Pecan, OR (Chef's Choice)
Chef's Notes:
These smoked/roasted nuts are good to eat by themselves, but they are better
used as a
garnish or topping for many smoked dishes.
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Vicki,La (2:06:56 pm) :
From: George McTyre
Newsgroups: rec.food.recipes
Subject: Tortilla Roll-Ups
This is a great appetizer that my sister came up with, and we have used
for lots of parties. People go wild over them and they are the easiest
things to make for a party that we have ever done.
Tortilla roll-ups
============================
12 soft flour tortillas (the larger, burrito size)
1 8-oz. package cream cheese, softened
picante salsa
Take a tortilla and spread on a thin layer of cream cheese. (About a
teaspoon or two)
Roll up starting from one end.
Slice the tortilla into small bite-sized pieces.
Serve with the picante sauce.
For some different variations mix into the cream cheese:
chopped cooked shrimp and/or crab meat
fresh cilantro
garlic
chopped jalapeno peppers
crushed pineapple
chopped red onion
fresh chives
green tabasco sauce (that stuff is great!)
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Vicki,La (2:08:04 pm) :
Nacho Dip
8oz. pkg. cream cheese
pint of sour cream
12oz jar chunky salsa
one small chopped tomato (roma is what I used)
1 chopped green bell pepper
sliced black olives
12oz pkg shredded cheddar cheese
Mix sour cream and cream cheese. Mix in reamining ingredients and
sprinkle with cheese. Refrigerate until ready to serve .
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Vicki,La (2:09:32 pm) :
Hot Crawfish Dip
1 stick butter
1 small bunch green onions
1 handful chopped parsley
2 t. flour
1 pt. cream
1/2 lb. grated Swiss cheese
1 T. sherry
red pepper and salt to taste
1 lb crawfish tails
Melt butter, saute onions and parsley. Stir in flour, then gradually add
cream, stirring until thick. Meanwhile, saute crawfish tails in butter in a
separate skillet for 5 minutes. Add grated cheese to cream mixture; when
melted, add sherry and crawfish and season. Serve hot on crackers.
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Vicki,La (2:10:20 pm) :
Sun-dried Tomato Cheesecake Squares
CRUST
1 1/4 c Flour
6 tb Butter; chilled*
1 lg Egg
FILLING
1/2 c Oil-pkd sun-dried tomatoes*
6 Cloves garlic
2 ts Chopped fresh oregano
3 Large eggs
16 oz Cream cheese; room temp*
1 c Sour cream
1/2 c Green onion, finely chopped
*Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes
should be drained, but reserve 1 T oil.
Preheat oven to 350^. Make crust - blend flour and butter until mix
resembles coarse crumbs. Add egg and blend just until dough begins to
clump. Press onto bottom of 13x9" baking dish (dough will be thin). Bake
about 10 minutes, until light golden. Cool. FILLING: in processor, finely
chop tomatoes with reserved oil, garlic and oregano. Blend in eggs. Add
cream cheese and blend until smooth. Add sour cream and blend until
combined. Transfer filling to bowl and mix in chopped green onion. Season
to taste with salt & pepper. Pour filling into crust and bake until filling
puffs & is light brown, about 20 minutes. Cool to room temp and cut into
squares.
Source: Dec. '91 Bon Appetit magazine.
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Vicki,La (2:10:55 pm) : Subject: Seven Layer Dip
Message-ID:
Date: Sat, 18 Mar 1995 14:42:20 GMT
24 ounces refried beans
6 ripe avocadoes
2 tablespoons lemon juice
1 cup sour cream
4 tablespoons mayonnaise
1 package taco seasoning mix
1 bunch green onions, chopped
3 medium tomatoes, chopped
2 ounces sliced black olives
8 ounces shredded cheddar cheese
On a large round plate, spread beans. Layer mashed avocadoes over the
top and sprinkle with lemon juice. Mix sour cream, mayo and taco mix,
spread over avocadoes. The green onions and tomatoes make up the next
two layers. Spread olives on top, sprinkle with cheese. Serve with
chips for dipping.
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Betsy, NY (6:09:18 pm) :
This is a recipe which makes a great appetizer if made in small sizes.
I have also taken it, unbaked, to a potluck and baked it just before
serving. It works out well either way since they can be eaten with
your fingers.
Enjoy!
Sharon Barbour
sharonb@srdo.mayfield.hp.com
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* Exported from MasterCook II *
Italian Chicken Bundles
Recipe By : Better Homes and Gardens (Adapted by Sharon Barbour)
Serving Size : 16 Preparation Time :0:00
Categories : Chicken Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breast halves without skin -- chopped
2 cups green onion -- sliced
1 tablespoon olive oil
1 package frozen spinach
1 cup mozzarella cheese, part skim milk
1 cup ricotta cheese, part skim milk
1/3 cup parmesan cheese -- grated
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 teaspoon lemon juice
1 tablespoon margarine, soft
16 egg roll skins
In a large skillet, cook chicken and onion in hot oil over medium heat
until chicken is no longer pink and onion is tender. In a large mixing
bowl, combine spinach, cheeses, garlic powder, oregano, nutmeg and lemon
juice. Stir in chicken and onions. Season to taste with salt and pepper.
Divide chicken mixture evenly among egg roll wrappers and wrap
diagonally, folding corners in (like a burrito). Place each bundle on a
cooking sheet coated with cooking spray. Brush each bundle with a little
melted margarine. Bake in a 350 degree oven for 20 to 25 minutes or until
tops are golden.
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Judi, CA (7:35:49 pm) : This is my first attempt at posting to this chat
area. Hope this formats okay.
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Dried Tomato-Almond Tapenade
Categories: Appetizers
Yield: 2 Cups
2 c Dried tomato halves (3 oz)
;hot water; for
-reconstituting
2/3 c Whole almonds; toasted*
1/3 c ;water
1 Can black olives (2-1/4 oz)
-sliced
3 tb Olive oil
1 tb Dried basil
1 tb Lemon juice
2 Cloves garlic; chopped
-finely
Salt to taste (optional)
In a bowl, cover tomatoes with hot water; set aside 15 minutes. Place
almonds in bowl of food processor. Using the steel blade, process pulsing on
and off until coarsely chopped (you can use a blender for this also. Remove
almonds and set aside.
Drain tomatoes; add to food processor with remaining ingredients
except almonds and salt. Process until almost smooth, pulsing on and off.
Add almonds; pulse on and off to blend thoroughly. Season with salt.
Serve with baguette slices, crackers and raw vegetables, or use as a
sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room
temperature before serving. This makes about 2 cups.
*To toast almonds, spread in an ungreased baking pan. Place in a 350 degree
F, oven and bake 5-10 minutes or until lightly brown; stir once or twice.
Almonds will brown slightly more being removed from oven.
Shared and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com
MMMMM
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Judi, CA (7:42:44 pm) : These are always a hit with family and friends. One
of my favorites also!
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Cranberry Cocktail Meatballs #1
Categories: Appetizers
Yield: 12 servings
2 lb Chuck; ground
2 Eggs
1/3 c Catsup
2 tb Soy sauce
1/4 ts Pepper
12 oz Chili sauce
1 tb Lemon juice
1 c Corn flakes crumbs
1/3 c Fresh parsley; minced
2 tb Green onion; minced
1 Garlic clove; pressed
16 oz Whole berry cranberry sauce
1 tb Brown sugar
Combine first 9 ingredients in a large bowl; stir well. Shape meat mixture
into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan. Bake
uncovered at 500 F. for 8 to 10 minutes. Drain meatballs and transfer to a
chafing dish, and keep warm. Combine cranberry
sauce with remaining ingredients in a sauce pan. Cook over medium
heat until bubbly, stirring occasionally; pour over meatballs. Serve warm.
Yield: 5 dozen
From the MM database of Judi M. Phelps
jphelps@slip.net or jphelps@best.com
MMMMM
Whew, well I did it!
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CarolB, Fl (8:48:55 pm) : Drunken Weiners
1 cup catsup
3/4 cup Bourbon
1/2 cup brown sugar
Mix together; bring to boil. Cut 2 lbs. of hotdogs into bite size pieces.Or
use Little cocktail sausages. Add
to sauce, simmer 1 hour.
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