TALK TKL RECIPES - Week of 11-03-97

Thanksgiving Appetizers
Buffalo Shrimp with Blue Cheese Dip
Sesame Chicken Strips
Crab Bites
Garlic Bread
Festive Stuffed Mushrooms
Honey Garlic Appetizer Meatballs
Veggie or cracker Dip
Pepper-Vodka Soaked Cherry Tomatoes with Seasoned Sea Salt
Party Meatballs
Zucchini Finger Sandwiches
Fruited Brie
Marinated Mozzarella
Layered Cheese Wheel
Baked Garlic with Brie Cheese
Delaware Crab Puffs
Marinated Spiced Shrimp And Mushrooms
Cheese Straws
Roasted Garlic Cracker Sticks
Brie with Pecans
Chicken Puffs
Crab Rangoon
Meatball Appetizers
Cocktail Smoky Links
Devilish Eggs
Sherried Cheddar Cheese Dip
Vegetable Finger Salad
Cinnamon Won-Ton Crisps
GREAT cracker spread
My Famous Nacho Party Platter
Oyster Fritters
Spicy Chicken Fingers
Crabby Mushrooms
Jalapeno Poppers
Marinated Carrots
Mexacali Dip
Stuffed Eggs (America)
Eggs a la Russe (Russia)
Red Caviar Dip (Scandinavia)
Liptaur Dip (Austria)
Brie Topped with Cranberry Marmalade
Olives With Fennel Seeds and Orange Peel
Knackerbrod (Swedish Oatmeal Crackers) with Crab meat Dip
Escargot En Croute
Pecan-Cheese Log Appetizer
Oriental Shrimp Appetizers

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BUFFALO SHRIMP WITH BLUE CHEESE DIP

48 large fresh unpeeled shrimp (about 2 pounds)
2 tbsp. dark brown sugar
2 tbsp. chopped raw onion
3 tbsp. cider vinegar
2 tbsp. catsup
1 tbsp. Worcestershire sauce
2 to 4 tsp hot sauce
1/4 tsp ground black pepper
1 clove garlic, chopped
FOR THE COTTAGE CHEESE DIP:
3/4 cup nonfat cottage cheese
3 tbsp. fat free milk
2 tbsp. (1/2 ounce) crumbled blue cheese
1/8 tsp pepper

Peel and devein shrimp, leaving tails intact. Place shrimp in shallow dish, cover and chill.

Combine sugar and next 8 ingredients in container of an electric blender. Cover and process until smooth.

Pour sugar mixture into a small saucepan; place over medium-low heat, and cook 10 minutes, stirring occasionally. Let mixture cool.

Pour cooled sugar mixture over shrimp. Cover and marinate in refrigerator for about 30 minutes, turning the shrimp occasionally.

Combine cottage cheese and next 3 ingredients in container of an electric blender. Cover and process until mixture is smooth. Spoon into a bowl; cover and chill.

WHEN READY TO COOK:
Remove shrimp from marinade, reserving marinade. Arrange shrimp in a single layer on a rack coated with cooking spray, and place rack in a shallow roasting pan.

Broil 3 inches from heat for 3 minutes. Turn shrimp over; baste with reserved marinade. Broil an additional 3 minutes or until shrimp is done.

Serve with the Cottage Cheese Dip.

Makes 8 appetizers (serving size 6 shrimp and 2 tbsp. cheese dip)
Source: Cooking Light Magazine, May 1994

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SESAME CHICKEN STRIPS
Source: rec.food.baking/Johnson
From: Vicki,La (07:41:49 am) :

1 cup. mayonnaise
2 tsp. dried minced onions
2 tsp. dry mustard
1 cup. crushed butter flavored crackers
1/2 cup. sesame seeds
2 lbs. boneless chicken breast (or chicken tenders)

FOR THE SAUCE:
1 cup. mayonnaise
2 Tbsp. honey

Combine mayonnaise, onion & mustard. In another bowl combine crackers & sesame
seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayonnaise
mixture & then cracker mixture. Place in a single layer on greased
baking sheet. Bake at 425'F for 15-18 minutes. Combine ingredients for
sauce & serve as a dip with the chicken.
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Vicki,La (07:43:10 am) : From: suehutt@erols.com (sue and bill)
Newsgroups: rec.food.cooking
Crab Bites
Recipe By : Pass The Plate
1 7 ounce crabmeat
can
1 cup butter -- softened
1 jar Old English cheese (sharp) -- softened
1/2 tsp. garlic salt
2 tbsp. mayonnaise
2 dashes Worcestershire sauce
6 English muffins -- split
Blend crab, butter, cheese, seasoning, mayonnaise and Worcestershire sauce
into a paste.
Spread on English muffins. Each muffin may be cut into 8 bite-sized
pieces or left whole and frozen.
Bake thawed in a preheated oven 10-15 minutes or until browned.
NOTES : 96 pieces or 12 sandwich halves
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Vicki,La (07:44:32 am) : Newsgroups: rec.food.recipes
From: motyer@med.und.ac.za (Rod Motyer)
Subject: Garlic Bread
Take a standard loaf, cut off the crusts whole, and cut the bread into thick
slices. Butter these on both sides (with garlic butter). Form back into a
loaf and tie up into shape (if you never tried it before, try dental floss
instead of string - also good for trussing chickens). Rub the whole loaf
with butter and wrap in aluminum foil. Heat in a hot oven. About 10 minutes
before serving, unwrap the foil and allow the loaf to become brown and
crisp. Untie and bring whole to table.
This makes a delicious savory base.
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Betsy-TKL (09:02:25 am) :
Date: Mon, 31 Oct 1994 14:04:54 -0600
From: Shirley Rowe SHIRLEY@LIB.UTTYL.EDU
These recipes are from a folder that came out about 12 yrs ago from the
Texas Dept. of Agriculture called "Texas Hors d'oeuvres, Proven favorites
for
any occasion featuring Texas Agricultural Products". I have used most of
these
and they are good.
FESTIVE STUFFED MUSHROOMS
32 lg. mushrooms (ab 2 lb.)
2 crushed garlic cloves
1/4 cup butter or margarine
8 oz. bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
salt
pepper
melted butter or margarine
Remove stems from mushrooms. Chop stems, reserving caps. In a small skillet
over medium heat, saute chopped mushroom stems and garlic in butter or
margarine until mushrooms are golden (about 3 minutes). Add sausage; saute,
stirring occasionally, until brown. Stir in bread crumbs, cheese and
parsley.
Taste and adjust seasonings. Stuff each reserved mushroom cap with about
1 tbs. of the sausage mixture. Heat oven to 550 deg.F. and/or broil. Brush
each stuffed mushroom with melted butter or margarine and broil 4 inches
from heat until bubbly and brown (about 3 min.). Serves 8
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Vicki,la (09:09:44 am) : Honey Garlic Appetizer Meatballs
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 tsp. salt
1 tbsp. butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soya sauce
Preheat oven to 500. Put meat in a bowl and break with fork. Add and
mix together: bread crumbs, milk, onion, eggs, and salt. Shape
meatballs into 1 inch balls. They taste better when they are small.
Place in single layer on a jelly roll pan and bake 12 to 15 minutes.
Drain well. Melt butter in a saucepan and saute garlic until tender.
Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover
and simmer five minutes. Add meatballs to sauce. Return to boil and
simmer uncovered for 5 to 10 minutes, stirring occasionally or until
sauce glazes meatballs. These freeze well too.
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Lorri, Can (09:14:48 am) : Veggie or cracker Dip
Can of shrimp or crab
large cream cheese.
Worcestershire sauce
heat at 400 for 5 min.
broil 1 min. until crust forms.
dip and enjoy, careful its hot.
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Betsy-TKL (09:26:08 am) :
Date: Tue, 10 May 1994 13:37:06 CDT
From: E. Stevens CCCAMPER@MIZZOU1.BITNET
Subject: RECIPE/Pepper Vodka Tomatoes
From 5/94 Gourmet Magazine
Pepper-Vodka Soaked Cherry Tomatoes with Seasoned Sea Salt
1 pint vine-ripened cherry tomatoes
1/2 cup pepper-flavored vodka
3 tbsp. coarse or fine sea salt
1 tbsp. lemon pepper
Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a
shallow bowl. Pour vodka over tomatoes and let stand, covered, tossing
occasionally, 1 to 2 hours, or until soaked to desired taste.
In a small bowl stir together salt and pepper.
Serve tomatoes with seasoned salt for dipping. Makes 2 cups.
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Annie, TX (09:28:12 am) : Party Meatballs
(Campbell's Easy Holiday Cooking)
1 can (11 1/8 ounces) Campbell's Condensed Italian Tomato Soup
1 pound ground beef
1/4 cup dry bread crumbs
1 egg, beaten
1 tbsp. Worcestershire sauce
1/2 cup water
2 tbsp. vinegar
2 tsp. packed brown sugar
Mix 1/4 cup soup, beef, bread crumbs, egg, and Worcestershire thoroughly and
shape firmly into 48 (1/2-inch) meatballs. Arrange in 15-by10-inch
jelly-roll pan.
Bake at 350 degrees for 15 minutes or until meatballs are no longer pink.
In large saucepan mix remaining soup, water, vinegar, and sugar. Over medium
heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes. Add
meatballs and heat through.
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Betsy-TKL (09:32:52 am) :
Date: Mon, 31 Oct 1994 14:04:54 -0600
From: Shirley Rowe SHIRLEY@LIB.UTTYL.EDU
This recipe is from a folder that came out about 12 yrs ago from the
Texas Dept. of Agriculture called "Texas Hors d'oeuvres, Proven favorites
for
any occasion featuring Texas Agricultural Products". I have used most of
them
and they are good.
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.
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Betsy-TKL (10:14:16 am) :
From: Laurie Murphy laurie@SONIC.NET
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
My mom made this for Christmas and it was a big hit with a lot of people I
didn't think would like Brie. She didn't have a recipe but it was delicious.
Here is what she did:
1 wheel brie
Dried apricots
Dried prunes
Walnuts
Brown Sugar
Orange rind
1 pkg. Crescent Rolls
Slice the brie in half and sprinkle one half with chopped dried apricots,
chopped dried prunes, chopped walnuts, brown sugar and orange rind. Put the
other half back on top. Open out the crescent rolls (they should form a
rectangle.) Place the brie on the crescent roll and wrap the ends of the
crescent roll over to encase the Brie. Turn over and place in a pie plate
and bake for about 15 minutes at 375 or until the crescent rolls are done.
Serve with crackers.
Enjoy!
Laurie Murphy
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Betsy-TKL (10:49:54 am) :
Date: Thu, 12 May 1994 12:08:56 LCL
From: hellera%exec.exec.uucp%rural@ALBNYDH2.BITNET
This has been a highly successful keep-on-hand appetizer.
Marinated Mozzarella
1 lb. Mozzarella in bite size chunks
1 c. olive oil + more as needed
2 Tbsp. minced fresh basil or 1 Tbsp. dried
1 tsp. red pepper flakes
1 Tbsp. minced fresh oregano or 2 tsp. dried
2 cloves minced garlic
1/2 tsp. salt
Pack cheese in container (glass canning jar works well). Mix
remaining and pour over. If cheese isn't covered, add more oil. Chill at
least
overnight up to several days. To serve, drain (not fanatically) and serve
with
picks or as tidbit for a cracker. Marinade can be reused. As long as cheese
is
covered with the oil, it seems nearly eternal, but shake occasionally to
force
seasonings back into oil.
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Betsy-TKL (7:12:47 pm) :
From: nagel@stsci.edu (Lauretta Nagel)
Newsgroups: rec.food.cooking
Layered Cheese Wheel
Take a wheel of one of the creamier cheeses (saw it done with St Andre'),
slice thru' the middle at least once.....it should look like a layer
cake, with 2 or 3 layers. Slice various types of berries in half and
arrange in circles or some such similar designs, along with sliced
kiwifruit,
in between the layers, and on top.
You can then coat the top layer of fruit with a glaze made of heated-up
apple jelly/jam.
This probably ought to be made the morning of or the night before.
Raspberries, blueberries and small strawberries work wonderfully with
this. Serve with a variety of crackers and small knives.
The most expensive item will definitely be the cheese itself.
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Betsy-TKL (7:16:11 pm) :
Title: Baked Garlic with Brie Cheese
Categories: Appetizers, Cheese
Yield: 6 servings
----------------------JUDI M. PHELPS----------------------
2 Garlic bulbs; whole
12 oz Brie cheese;room temperature
Cocktail bread, crispbread,
French bread; sliced 1/2" thick
6 oz Jar roasted red peppers; well drained; cut into small; narrow strips
Preheat oven to 375 degrees. Remove some of the outer layers from garlic,
but leave bulbs intact. Place on a baking sheet and bake for about 40-50
minutes or until cloves are soft. Test with a toothpick or skewer. To serve,
gently separate the cloves and arrange on a serving plate. Place the Brie on
a larger plate, surrounded by the bread of your choice. Place red pepper
strips in a small bowl and provide a small fork. Each guest should spread
Brie on a piece of bread with a spreading knife, squeeze a garlic clove
directly on to it, then top it with a strip or two of red pepper. You might
prepare a few at first as examples.
SOURCE: Vegetarian Celebrations by Nava Atlas.
Judi's Notes: This is one of our favorite appetizers. Whenever we serve this
to guests, they are always asking for the recipe and I always seem to have
to put in a second batch because it disappears so fast.
Shared and MM for the MasterCook mailing list
by Judi M. Phelps
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Betsy-TKL (7:19:15 pm) :
From: mikeace@ix.netcom.com (Robyn Walton)
Newsgroups: rec.food.recipes
DELAWARE CRAB PUFFS
Ingredients :
Cooking oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/2 lb. crabmeat
Preparation :
Heat cooking oil to 375 degrees. Mix dry ingredients. In
separate bowl, beat the egg and add milk and crabmeat. Stir into
flour mixture. Mix well. Drop mixture from spoon into hot oil, and
fry until delicately browned.
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Betsy-TKL (7:21:07 pm) :
From: mikeace@ix.netcom.com (Robyn Walton)
Newsgroups: rec.food.recipes
MARINATED SPICED SHRIMP AND MUSHROOMS
Ingredients :
3 lb. shrimp, cooked, peeled and
deveined
2 lb. mushrooms
1 c. vegetable oil
1 c. vinegar
4 onions, sliced
10 bay leaves, whole
2 tbsp.. sugar
4 tbsp.. whole allspice
2 cloves garlic, crushed
1/4 tsp. savory
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. tarragon
Salt and pepper to taste
Preparation :
Combine all ingredients and marinate, covered, in refrigerator.
It is best if prepared a day or two ahead of time. Serve with
cocktail picks as hors d'oeuvres, or as a first course, served on a
bed of lettuce, or in scallop shells. Makes 20-25 servings.
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Betsy-TKL (7:26:44 pm) :
From: gunnr@aol.com (Gunnr)
Newsgroups: rec.food.cooking
Here's a recipe that I use during the holiday season and it's *always* a
winner!!
Cheese Straws
Recipe By: Dora Vinson
Serving Size: 1
Preparation Time: 1:30
8 ounces extra sharp cheese
1/4 tsp. red pepper
2 cups flour, self-rising (x) sifted
2 sticks butter or margarine
2 tbsp. water, cold
Preheat oven to 375 F.
Grate cheese and have both cheese and butter/margarine at room
temperature. Cream together well, adding cold water. Add flour and red
pepper, folding flour into mixture until mixture is not sticky (this may
or may not require more than 2 cups of flour.)
Refrigerate until firm. Put into a cookie press and squeeze out 4 inch
straws onto aluminum foil-lined, Pam-sprayed cookie sheets. Bake at 375 F
until lightly brown (about 10-12 minutes.) Store in an airtight container.
-----
The lady who's name appears above for this recipe always makes these and
gives them away as gifts. When it gets into *my* household, we usually
either divide them (equal number to four people) or it's an all out battle
for the whole thing!!
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Betsy-TKL (7:33:53 pm) :
Date: Thu, 18 Aug 1994 14:13:04 -0700
From: M. Mills mmills@U.WASHINGTON.EDU
Okay, here's the recipe I use to make grissini.
-Marlene
Roasted Garlic Cracker Sticks
2 cups flour
scant 1/2 tsp. baking soda
2 tsp. butter
10 cloves roasted garlic
1/4 cup parmesan cheese
1/2 cup buttermilk (maybe a little bit more)
coarse salt
Preheat oven to 350F.
Put all ingredients except buttermilk into the container of a
food processor or mixer.
Start processing and gradually add the buttermilk, incorporating
only enough milk to make a very stiff dough that can be gathered
into a ball.
Knead the dough briefly on a lightly floured board.
Wrap the dough in plastic wrap and let it rest for 15 minutes.
Divide the dough in half and roll out each half to 1/8"
thickness. (Use a pasta machine if possible.)
Cut the dough into 1/4" thick strips. (Use fettucine cutter.)
Sprinkle with salt. (I always forget to do this on one sheetful per batch
- yuck!)
Arrange the strips on cookie sheets lined with parchment or sprayed with
cooking spray. Bake for 10 minutes, or until lightly browned.
Variations:
Substitute 1 cup lightly packed shredded cheddar cheese (about 3
oz.), 1/4 tsp. cayenne pepper and 1/2 tsp. Worcestershire sauce
for the parmesan and garlic. (1 tbs. bleu cheese or gorgonzola
may be added as well.)
Substitute 1 tsp. onion powder and 2 tbs. poppy seeds for the
parmesan and garlic.
Substitute 2 tbs. sesame seeds for the parmesan and garlic.
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Betsy-TKL (7:41:33 pm) :
Brie with Pecans
Louise /Toronto (7:41:00 pm) : Ummm.it is Cut off the top of the
brie( just the skin....sprinkle brown sugar and pecans on top
and bake in the oven for about 10 -15 minutes...enough to
heat is through and the sugar melts.....sooooo good !!
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Betsy-TKL (7:52:25 pm) : Chicken Puffs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. Butter
1/4 cup Flour
1 each Egg
1/4 cup Swiss cheese(shredded)
2 cups Chicken (cooked -- fine chop)
1/4 cup Celery (finely chopped)
2 tbsp. Pimento (chopped)
2 tbsp. Dry white wine
1/4 cup Mayonnaise
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir
vigorously. Cook and stir until mixture forms a ball that doesn't
separate.
Remove from heat and cool slightly. Add egg; beat vigorously until
smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1
level tsp. dough for each puff. Bake at 400F for 20 minutes.
Remove from oven; cool and split. Combine remaining ingredients, 1/2
tsp. salt and dash of pepper.
Fill each puff with 2 tsp..
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CarolB, Fl (7:56:44 pm) :
CRAB RANGOON
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)
{amount based on how "cheesy" you want
them} 1 can (6 ounces) crabmeat, drained and flaked 2 green onions
including tops, thinly sliced 1 clove garlic, minced
2 tsp. Worcestershire sauce 1/2 tsp. lite soy sauce 1 package (48
count) won ton skins vegetable spray
coating In medium bowl, combine all ingredients except won ton skins and
spray coating; mix until well blended. (To
prevent won ton skins from drying out, prepare one or two Rangoon at a
time.) Place 1 tsp. filling in center of each
won ton skin. Moisten edges with water; fold in half to form triangle,
pressing edges to seal. Pull bottom corners down
and overlap slightly; moisten one corner and press to seal. Lightly spray
baking sheet with vegetable coating. Arrange
Rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12
to 15 minutes, or until golden brown. Serve
hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. NOTE:
Rangoon can also be fried in oil.
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Betsy-TKL (8:05:09 pm) :
Title: Meatball Appetizers
Categories: Appetizers
Yield: 1 servings
1 1/2 lb Ground beef
2 Eggs
1/4 c Milk
1 c Plain bread crumbs
1/4 c Chopped onion
1 1/2 ts Chopped parsley
1 1/2 ts Salt
1/8 ts Pepper
3 tb Oil
1 Bottle chili sauce (10 oz)
1/2 c Welch's grape jelly
1 tb Maxwell House instant coffee
Combine meat, eggs, milk, crumbs, onion, parsley, salt and pepper in bowl
and mix well. Shape into tiny meatballs and brown well in oil in large
skillet. Remove meatballs from pan. Add chili sauce, jelly and instant
coffee to pan drippings and simmer, stirring occasionally until jelly
melts, about 4 minutes. Add meatballs and simmer 10 minutes longer. Serve
with wooden picks. This recipe makes about 8 dozen tiny meatballs and 2
cups of sauce.
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CarolB, Fl (8:08:11 pm) : Cocktail Smoky Links
Type: Appetizers
Ingredients:
12 oz. Bottle of chili sauce
10 oz. Jar of grape jelly
16 oz. Package of smoked link sausages
Servings 42
Directions:
Combine chili sauce and grape jelly in a large saucepan; cook over medium
heat, stirring
constantly, 3 minutes or until mixture beings to boil. Add sausages; cook an
additional 3
minutes or until thoroughly heated, stirring often. Serve with wooden picks.
Yield: 3-1/2
dozen.
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Betsy-TKL (8:10:44 pm) :
Title: Devilish Eggs
Categories: Cajun, Appetizers, Ethnic, Breakfast
Yield: 8 servings
6 each Hard boiled eggs
2 T Poupon mustard
1 T Pimentos, mashed
1 x Salt, to taste
2 T Mayonnaise
1 T Louisiana hot sauce
3 T Dill relish
Cut the eggs in half. Remove yolk from white and set white aside. Mash
yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.
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Betsy-TKL (8:15:52 pm) :
Title: Sherried Cheddar Cheese Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 4 servings
1 1/2 c Cheddar; Sharp, Shredded
1 tbsp. Sherry
1/2 c Sour Cream
1 tbsp. Jalapeno Pepper; Chopped
1/2 tsp. Hot Sauce
1/4 tsp. Garlic Powder
Blend the cheddar cheese and the sherry well. Blend in the sour cream and
then add all the rest of the ingredients. Serve at room temperature.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage,
Cantaloupe, Crenshaw or Casaba Melon
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Betsy-TKL (8:38:39 pm) :
Title: Vegetable Finger Salad
Categories: Appetizers, Vegetables, Breads
Yield: 24 servings
2 package Pillsbury Crescent Rolls
2 package Cream cheese - 8 oz. each
1 c Mayonnaise
1 package Hidden Valley Ranch Dressing
Mix (original recipe - dry)
1/2 c Chopped green pepper
1/2 c Chopped carrots
1/2 c Chopped broccoli
1/2 c Shredded cheddar cheese
Press out in one piece without separation 2 packages Pillsbury Crescent
Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as
directed on Crescent Roll package and cool.
Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing.
Spread on cooled baked roll mix.
Mix together chopped vegetables and press into cream cheese mixture.
Refrigerate. Cut into small squares. Will keep several days in
refrigerator.
Personal Note: This recipe makes a LOT. I cut all ingredients in half and
still have plenty to serve (in addition to other snack foods). I also
replace half the mayonnaise with non-fat yogurt, and replace the cheddar
cheese
with a fourth vegetable to cut the fat content (Still tastes delicious).
The total servings will change depending on how large or small you cut each
piece. I only listed 24 because Meal Master requires a number. Please
change once you make the recipe and count the pieces. Thanks.
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Betsy-TKL (8:41:49 pm) :
Title: Cinnamon Won-Ton Crisps
Categories: Chinese, Ethnic, Appetizers
Yield: 24 servings
12 Won ton wrappers
1/4 tsp. Cinnamon sugar
1/2 tsp. Oregano leaves
1/8 tsp. Garlic powder
Line 10" microwave-proof plate with paper towel. Cut wonton
wrappers diagonally into triangles. Place cut edges of each
triangle together; arrange 12 triangles on a plate with points
toward center. Coat triangles with nonstick cooking spray;
sprinkle 1/4 tsp. cinnamon-sugar mixture over won- tons.
Microwave, uncovered, on High for about 1-1/2 minutes or until
crisp and browned. Serve warm or cool. Repeat with remaining
won-tons.
Makes 24 triangles. Per triangle: 12 calories, no fat, no
cholesterol, 10 mg sodium.
Note: Meets American Heart Assoc. dietary guidelines for adults.
High-powered microwave used...oven wattage's may vary. If you
use a low-power microwave, increase cooking time slightly.
Source: Parade Guilt-Free Microwave Snack article
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Vicki,La (8:47:02 pm) : For a GREAT cracker spread try the following:
8 oz Cream Cheese (we only use Philly Brand)
4 - 5 large slices of dried tomatoes (not packed in oil) chopped small
2 cloves garlic minced
Just mix everything and refrigerate until tomatoes get soft (about 1.5
hour).
Posted By: Barry Pegg (bdpegg@enertec.com). Thanks Barry!
Posted To: The Kountry Recipe - Cookin' With Kountry Cook
URL: http://www.nmol.com/users/kountry/index.htm
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Vicki,La (8:49:54 pm) : Exported from MasterCook II *
MY FAMOUS NACHO PARTY PLATTER
Recipe By : Vicki Phillips (Kountry Cook)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. ground chuck
1 red onion, chopped
1 yellow onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pkg. taco seasoning
2 large bottles taco sauce
1 large bottle chunky style salsa
1/2 cup ketchup
1 Tbsp. crushed red pepper
2 Tbsp. prepared mustard
2 Tbsp. sugar
Salt\pepper to taste
1/2 cup banana pepper juice
2 cans pinto beans, drained
1/2 cup banana peppers, chopped
2 large bags Dorito's Nacho Flavored Tortilla
4 cans nacho cheese sauce
In a large pan, brown meat, onions, garlic and bell peppers. Drain well.
Add taco seasoning, taco sauce, salsa, ketchup, crushed red pepper,
prepared mustard, sugar, salt, pepper and banana pepper juice. Simmer
10 minutes to blend flavors. Blend in pinto beans and heat another
10 minutes. Remove from heat. Place tortilla corn chips on a 20 inch
round platter or other LARGE pizza pan by spreading chips out to cover
all but about 1 inch around the outer edges. Spread meat mixture over
chips. Heat nacho cheese sauce just until easy to spread consistency.
Spread over meat sauce to cover meat and chips (the extra inch will
keep the cheese from running off the pan if you plan to heat this dish).
Spread banana peppers (sometimes I use Jalapeno pieces) around over top
of cheese sauce. Serve as is or heat at 375 for about 10 minutes.
Serve with side bowls of sour cream, guacamole, black olives, tomatoes,
taco sauce, salsa or other desired toppings.
- - - - - - - - - - - - - - - - - -
NOTE: This is one of those special company appetizers-or just for dinner
fixin's for the family. One of my most requested recipes. Serves 8 for
dinner or 24 for a party.
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Bill,DC (9:04:56 pm) : * Exported from MasterCook *
Oyster Fritters
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Taste Of New Orleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups oysters
4 cups flour
2 tbsp. baking powder
2 tsp. baking soda
1 1/3 tbsp. Cajun seasoning
1/2 tsp. nutmeg
4 each eggs -- beaten
2 cups milk
1/2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
2 ounces butter -- melted
1 cup scallion -- chopped
2 tsp. garlic -- minced
1/4 cup parsley -- fresh chopped
Heat Deep fat fryer.
Drain the oysters until most of the liquid is removed. Chop them and set
them aside.
In a large bowl, combine the flour, baking powder, baking soda, Cajun
seasoning, and nutmeg. Set aside. In another bowl, mix together the eggs,
milk, Tabasco, Worcestershire and melted butter, mix until well blended.
Slowly pour the egg mixture into the flour mixture, and blend well. Fold in
the chopped oysters, scallions, garlic and parsley.
Drop this batter, using a 1 ounce scoop, into your preheated deep fryer and
cook until golden brown, about 3 minutes. Remove and drain on paper towels.
Serve with Remoulade Sauce.
- - - - - - - - - - - - - - - - - -
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Vicki,La (9:08:10 pm) : Newsgroups: rec.food.recipes
Subject: Spicy Chicken Fingers
SPICY CHICKEN FINGERS
1 pound boneless, skinless chicken breasts
1 tbsp.. EACH: butter and vegetable oil
1/2 cup dry bread crumbs
1 tsp. EACH: paprika, dried thyme and dry mustard
1/2 tsp. EACH: salt and pepper
1/4 tsp. cayenne pepper
1/4 cup milk
Cut chicken into strips about 1 inch wide and 3/4 inch thick. On rimmed
baking sheet, melt butter and oil in 375F oven, tilting pan to coat
evenly. In shallow dish, combine bread crumbs, paprika, thyme, mustard,
salt, pepper and cayenne. Pour milk into separate shallow dish. Dip
chicken into crumb mixture, then into milk and again into crumbs. Arrange
on prepared baking sheet, turning to coat in butter mixture. Bake for
about 15 minutes, turning once, or until no longer pink inside.
Makes four servings.
According to this book, the recipe contains per serving:
246 calories 9 g fat 498 mg sodium 29 g protein 12 g carbohydrate 75 mg
cholesterol
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Betsy-TKL (9:09:48 pm) :
Title: Crabby Mushrooms
Categories: Cajun, Appetizers
Yield: 8 servings
1 c Crab meat
1 tbsp. Bread crumbs
1 tbsp. Onions, minced
1 tbsp. Parmesan cheese, grated
1 tsp. Salt
2 tbsp. Parsley, minced
12 Mushroom stems, chopped fine
12 Mushroom caps
1 Egg, beaten
Louisiana hot sauce, to taste
In a bowl, mix crabmeat, bread crumbs, onion s, cheese, salt, parsley, and
chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff
mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30
minutes. Serve it hot.
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Vicki,La (9:12:58 pm) : JALAPENO POPPERS
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
all purpose flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand 30
minutes to 1 hour until softened. Leave stems on and slit down one side
removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour. Heat
the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites until
they stand in peaks. Fold the yolks into the whites and dip each pepper
in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the uncooked
places. Cook until golden brown.
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Vicki,La (9:15:42 pm) : Newsgroups: rec.food.recipes
From: ag311@cleveland.freenet.edu (Carol Conti-Entin)
Subject: Marinated Carrots
Marinated Carrots are always a big hit with our guests:
Peel some carrots and slice into typical carrot-stick-sized pieces.
Choose an empty jar large enough to hold the carrot sticks standing up.
Fill it 1/3 full of vinegar and another 1/3 full of olive oil. Shake
some salt in, rub in some dried savory (or use savory salt), and add
a lot of garlic chips or finely chopped fresh garlic.
Put the carrots in, seal the jar cover tightly, and shake. Refrigerate
for three hours, occasionally shaking the jar and turning it upside-down
or vice versa. At the end of the approximately 3 hours, remove carrots
with tongs, getting off most of the oil and garlic. That's it.
I often marinate 3 batches in the same mixture before discarding it.
----------------------------------------------------------------------------
Annie, TX (9:16:28 pm) : Mexacali Dip
(Campbell's Easy Holiday Cooking)
1 can (11 1/2 ounces) Campbell's Condensed Bean with Bacon Soup
1/2 cup sour cream
1 tsp. chili powder
1/2 cup Pace Thick & Chunky Salsa
1 cup shredded Cheddar cheese (4 ounces)
Sliced green onions
Sliced pitted ripe olives
Mix soup, sour cream and chili powder. Spread on 10-inch plate. Top with
salsa, cheese, onions and olives. Serve with tortilla chips for dipping.
----------------------------------------------------------------------------
Margaret, MA (00:08:33 am) :
Stuffed Eggs (America)
6 hard-cooked eggs
12 small pieces of pimiento
3 Tbs. butter, softened
1 tsp. Worcestershire sauce
salt and pepper
2 Tbs. mayonnaise
paprika
1.Cut eggs in half lengthwise and remove yolks. Place a piece of pimiento
inside each egg white half.
2.In a food processor with a metal blade, process all remaining ingredients
until smooth.
3.Fit into a pastry bag with a star tip and pipe into egg white halves.
Sprinkle with paprika and chill before serving.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (00:09:23 am) :
Eggs a la Russe (Russia)
6 hard cooked eggs, halved lengthwise
1 cup mayonnaise
3 Tbs. chili sauce
1 tsp. chopped green olives
1 tsp. chopped chives
1 tsp. chopped parsley
1 tsp. chopped onion
Dash Tabasco
Dash lemon juice
1.Arrange eggs, cut side down, on a platter. Combine remaining ingredients
and spoon over eggs. Chill and garnish with watercress.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (00:10:02 am) :
Red Caviar Dip (Scandinavia)
3 oz. cream cheese
1 Tbs. sour cream
1 Tbs. chopped chives
4 oz. red caviar
1.Blend cream cheese, sour cream and chopped chives together. Mix in caviar,
blending well. Chill at least 2 hours before serving.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (00:10:48 am) :
Liptaur Dip (Austria)
8 oz. cottage cheese
8 Tbs. softened butter
1 Tbs. paprika
pepper
1/4 tsp. salt
2 tsps. caraway seeds
1 tsp. dry mustard
1 tsp. chopped capers
1 Tbs. finely chopped onions
3/4 cup sour cream
3 Tbs. chopped chives
1.Force cottage cheese through a sieve. Cream butter and beat in cheese and
all remaining ingredients except chives. Beat very well with electric mixer
or wooden spoon.
2.Chill before serving and sprinkle with chives to garnish.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy-TKL (9:32:28 pm) :
From: Carol Sadler sads@cpcug.org
Newsgroups: rec.food.recipes
-- This recipe is always a big hit! Not only does it taste great, it
makes your house smell wonderful!
Brie Topped with Cranberry Marmalade
1 12" wheel of brie
3 cups fresh cranberries
1/2-3/4 cup brown sugar
1/3 cup dried currants
1/3 cup water
1/8 tsp dry mustard
1/8 tsp ground allspice
1/8 tsp cardamom
1/8 tsp cloves
1/8 tsp ginger
Cook cranberries over medium heat until they pop. Bring to room
temperature.
Take skin off top of brie, but leave 1/4 inch around the edge. Leave all
skin on the sides. Put cooled marmalade on top.
Bake at 350 until cheese melts...approximately 15 minutes. Serve warm.
I usually serve it with apple and pear slices and crackers.
----------------------------------------------------------------------------
Betsy-TKL (10:21:01 pm) :
Date: Wed, 9 Nov 1994 00:06:01 CST
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
11/94 Bon Appetit
OLIVES WITH FENNEL SEEDS AND ORANGE PEEL
(makes about 6 cups)
6 cups assorted black and green olives (preferably imported, such
as Kalamata, Sicilian, garlic-stuffed) drained
1/4 cup olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tbsp. minced orange peel (orange part only)
1 tbsp. fennel seeds, crushed
1/2 tsp dried crushed red pepper
Combine all ingredients in large bowl. Cover and chill overnight, stirring
occasionally. (Can be prepared 5 days ahead)
Bring olives to room temperature before serving.
----------------------------------------------------------------------------
Betsy-TKL (07:09:14 am) :
From: cmathew@iadfw.net (Joan Mathew)
Newsgroups: rec.food.recipes
Knackerbrod (Swedish Oatmeal Crackers)
--------------------------------------
1/2 c. margarine, room temperature
1/4 c. butter, room temperature
3 Tbsp. sugar
2 c. uncooked rolled oats
1-1/2 c. all-purpose flour
1-1/2 c. whole-wheat flour
2 tsp. salt
1 tsp. baking soda
1-1/2 c. buttermilk
In a large bowl combine the oats, flour, salt, and baking soda.
Set aside.
In another large bowl, cream the shortening, butter, and sugar
until smooth. Alternately add flour and buttermilk to the creamed
mixture, blending until stiff like cookie dough.
Refrigerate the dough for at least 1 hour (or more) to stiffen.
Prepare a large baking sheet with an edge (I use an 18"x26" sheet
that fits perfectly into my Viking oven) by lightly spraying with
vegetable (or olive) oil and sprinkling with oatmeal. Use the
largest baking sheet your oven will accommodate.
Preheat oven to 375 degrees Fahrenheit (if using convection, lower
temperature by 40 degrees).
Divide the dough into 4, 6, or 8 portions, depending on the size of
the baking sheet (my sheet takes the whole batch of dough). Shape
each portion into a ball. Return all but one ball to the chill in
the refrigerator.
Place the ball of dough on the baking sheet and flatten out on the
sheet, spreading as much as possible by hand. Use a rolling pin to
roll the dough out to the edges, as thinly as possible.
NOTE: my original recipe says not to leave the dough more than 1/8",
but I had excellent results with 1/4".
Prick the sheet of dough evenly with the tines of a fork. Using a
pastry wheel, knife, or pizza cutter, score the dough into 2" (approx.)
squares.
Bake for 10-20 minutes, or until lightly browned and crisp. As they
bake, remove the crackers along the edges of the pan that are
browning faster than the others.
Allow the crackers to cool slightly on the baking sheet before
transferring them to a rack to cool completely. When cooled, break
the crackers where scored.
Repeat with the remaining dough.
Store in an airtight container.
NOTE: these were delicious served slightly warm, too! They have a slightly
sweet, nutty flavor, and were wonderfully crunchy. It was a good combination
with the crabmeat dip (see below).
Crabmeat Dip
------------
1/2 c. low-fat sour cream
1/2 c. plain low-fat yogurt
1 4-1/2 ounce can crabmeat
2 tbsp.. chopped fresh chives (or onion tops, etc.)
2 tsp. grated lemon zest
2 tsp. tarragon leaves
salt and pepper to taste
Combine all ingredients except salt and pepper; mix well. Season with
salt and pepper. Cover and refrigerate until chilled (at least 2 hours).
----------------------------------------------------------------------------
Betsy-TKL (10:41:28 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Escargot En Croute
Categories: Appetizers
Yield: 6 servings
MMMMM-----------------------BUTTER MIXTURE----------------------------
1 c Butter
1/4 c Finely chopped parsley
8 Garlic cloves; minced
1 Shallot
2 tbsp. Dry white wine
1 1/2 tsp. Worcestershire sauce
1 tsp. Fresh lemon juice
1 tsp. Pernod
2 Anchovy fillets; minced
1/4 tsp. Hot pepper sauce
Salt & freshly ground pepper
MMMMM---------------------------------------------------------------
2 tbsp. Butter
36 Snails; washed
1/4 c Diced onion
6 tbsp. Dry white wine
6 Puff pastry dough sheets*
1 Egg
2 tbsp. Water
* Note: Puff pastry sheets should be cut slightly larger than escargot
dish.
For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9
ingredients with salt and pepper to taste, and mix well. Set aside.
Melt 2 tbsp. butter in medium skillet. Add snails, onion and
wine and saute' until liquid evaporates. Set aside and let cool.
Place one snail in each hole of escargot dish. Generously cover with
butter mixture. Place 1 sheet of puff pastry dough over each escargot
dish. Trim dough and seal around edge of dish. Beat egg with water
and use to brush dough. Chill until ready to bake, at least 20
minutes.
Preheat oven to 375 degrees. Bake until pastry rises and is golden,
about 20 to 30 minutes. Remaining butter mixture can be refrigerated
as long as 2 weeks and used when garlic butter is needed.
Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.
----------------------------------------------------------------------------
Peggy, WA (11:21:26 pm) : Recipe from Family
Circle in the 1970's.
PECAN-CHEESE LOG APPETIZER
1 package (8 ounces) cream cheese, softened
1 cup grated Swiss cheese (4 oz)
1 cup crumbled blue cheese
1/2 tsp. bottled red-pepper seasoning
1/4 cup chopped pecans
1. Blend cream cheese, Swiss cheese, blue
cheese, and red-pepper seasoning in a
medium-size bowl. Chill until firm enough to
handle.
2. Shape into an 8-inch-long log; wrap in waxed
paper, foil, or transparent wrap and chill again
until firm.
3. To make spiral trim, unwrap log; press 1/2-inch-wide strips of foil or
waxed paper diagonally, 1 inch apart, over top and side. Roll log in chopped
pecans. Chill again.
4. When ready to serve, carefully peel off paper; place log on a serving
plate. Frame with assorted crisp crackers, if you wish.
----------------------------------------------------------------------------
Peggy, WA (11:54:29 pm) : From "Dorothy Neighbors Manufacturer's Recipes" as
published in The Seattle Times Jan 19, 1966. (Yes 1966)
ORIENTAL SHRIMP APPETIZERS
Yield: 80 appetizers
1/2 pound raw shrimp
1 can (1 pound) Chun King Chinese Vegetables, well drained.
1/4 cup green onion, minced
1 tbsp. soy sauce
1 whole egg
1/4 tsp. powdered ginger
20 slices day-old bread
Salt
1. Grind the shrimp, using finest blade on food chopper or whirl in blender
until smooth.
2. Chop vegetables very fine. Combine shrimp and vegetables, onion, soy
sauce, egg and ginger.
3. Trim crusts off bread, cut in 1 1/2 inch squares. Spread about 1 1/2
tsp. on each square. Sprinkle with salt.
4. Fry in 2 inches of hot oil (375 degrees) for 1 minute until golden. (Put
sandwiches in pan filling side up). Turn over, cook 15 seconds more. Drain
on paper towel. Serve hot.
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END OF FILE
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