recipelink.com Chat Room Recipe Swap
11-30-99 – Holiday Appetizers (26)

Marie/Me (08:51:19) : Oyster Stew

4 tbsp butter
1 large onion-minced
3 cups water,
1 pint of small oysters,
1 1/2 teaspoon salt,
1/4 teaspoon black pepper
1 13 ounce can evaporated milk
1 cup milk scalded

sauté the onion in the butter in a large saucepan over moderate heat until it begins to turn yellow. add the water, oysters, salt, and pepper, bring to a boil, reduce heat, and simmer until the edges of the oysters begin to curl add the milk and evaporated milk slowly, stirring the mixture constantly as you do. simmer for five to six minutes....
serve in hot bowls with a pat of butter in each of them..--from the New England tested Recipes..

Christy.AZ (08:39:27) : Cranberry, Orange and Ginger Chutney

(Makes about 5 cups)
This chutney, adapted from "Well Preserved" by Mary Anne Dragan (Whitecap Books, 1998), goes equally well with ham.
Do-ahead tip: The whole recipe.

1 orange, unpeeled
4 cups cranberries, rinsed and picked over
1/2 cup finely chopped onions
2/3 cup cider vinegar
2/3 cup orange juice
1/4 cup water
2 cups brown sugar
3/4 cup diced crystallized ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Slice the orange very thinly; discard ends and seeds. Chop the slices very finely.
In a large pot over medium heat, combine the orange with the remaining ingredients. Simmer, stirring often, until the mixture thickens, about 20 minutes. Remove from the heat to cool. Refrigerate until ready to serve.

Per serving (based on 10): 167 calories, 1 gm protein, 45 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 24 mg sodium, 4 gm dietary fiber

Fleigh,.wa (08:32:05) : Salmon appetizer

1 block softened cream cheese
1 lb smoked salmon
chutney
capers
wheat thins

Spread cream cheese on a cracker, pile on the other ingredients, and stuff your face! My favorite!

Lily.TN (08:29:27) : KNORR'S SPINACH DIP

1 - 10oz. box frozen, chopped spinach (thawed and well-drained)
1 c. sour cream
1 c. mayonnaise
1 pkg. (1.4oz.) Knorr vegetable soup and recipe mix
1 - 8oz. can water chestnuts, drained and finely chopped
2-3 green onions, finely chopped (may use 1/2 cup)

Squeeze all liquid from thawed, chopped spinach. Combine spinach with sour cream, mayonnaise, vegetable soup mix, chopped water chestnuts, and chopped green onion. Mix all ingredients together well. Cover. Chill 2 hours or longer to blend flavors. Remove from refrigerator and stir well before serving as a cold dip with Wheat Thins, Triscuits, original flavor Scoop Frito's, other crisp crackers or French bread cubes (plain or toasted). Yields 1 quart of dip.

Fleigh,.wa (08:27:49) : Spinach dip

3/4 cup Hellman's mayo
3/4 cup sour cream
1 pkg dry Ranch mix
10 oz pkg spinach, thawed, drained, and squeezed well

Mix ingredients and chill. I serve in a pumpernickel bread bowl.

Fleigh,.wa (08:23:49) : Party rounds

1 lb each ground beef and pork, browned
1 lb velveeta
Worcester, oregeno, garlic powder to taste
party bread

After browning meat, add velveeta and seasoning. Mix well. Place on party bread. Freeze or bake in oven @ 350 degrees for 7-10 minutes. Serve immediately. Good football food

Fleigh,.wa (08:20:45) : Shrimp Dip

1st layer
2 blocks softened cream cheese
onion powder to taste
1 t Worcester sauce
1 t seasoned salt

2nd layer
1 jar cocktail sauce
1 T horseradish

combine ingredients in each layer. Spread first layer on a platter, top with second layer, and top with 2 cans drained salad shrimp. chill for 2-3 hours. Serve with wheat thins.

Dawn-NY (12:43:15) : Mexican Shrimp Cocktail
Yield: 6 servings

1 c Water
1/3 c Lime Juice
1 ea Clove Garlic; Finely Chopped
2 t Salt
1 x Pepper; Dash of
24 ea Shrimp; Raw, *
1 ea Avocado; Peeled And Chopped
2 ea Jalapeno Chiles; **
1/4 c Tomato; Chopped
2 T Onion; Chopped
2 T Carrot; Finely Chopped
2 T Cilantro; Fresh, Snipped
2 T Vegetable Or Olive Oil
1 1/2 c Lettuce; Finely Shredded
1 x Lemon Or Lime Wedges

* Shrimp should be peeled and deveined
** Jalapeno Chiles should be seeded and finely chopped

Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add
shrimp. Cover and simmer 3 minutes; do NOT overcook.

Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.

KellyWA (12:41:23) : Thai Chicken Fancy Wrap
Makes 2 servings

1 whole chicken breast
2 large handfuls fresh spinach
2 large flour tortillas
1 cup cooked rice flavored with turmeric, cumin and chili
powder in equal portions
1 cup cooked black beans
Thai sauce to taste
Sour cream

Mango Salsa:
1 mango, diced
2 jalapenos, finely diced
Juice of 2 limes
1/2 red pepper, diced
1/2 red onion, diced
2 tablespoons olive oil
2 tablespoons chipotle pepper sauce or Tabasco sauce
1/4 cup cilantro, coarsely chopped
Salt and pepper

Thai Sauce:

1/4 cup peanut butter
1/4 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons chipotle sauce or Tabasco sauce to taste

To assemble sandwiches, grill chicken breast and
coarsely chop. Place all salsa ingredients in bowl and mix
thoroughly. Place Thai Sauce ingredients in a bowl and
blend thoroughly. Saute spinach 1 minute on high heat.
Heat flour tortillas on grill or in large skillet until pliable.
Place all ingredients (using 1/4 cup salsa per serving) on
the half of tortilla closest to you and wrap, tucking in sides
on first roll, then finish rolling.

KellyWA (12:40:43) : Tortilla Roll-Ups
Makes 4 main-dish or 8 appetizer servings

4 ounces soft-style cream cheese with chives and onion
1/4 cup chopped, drained marinated artichoke hearts
2 tablespoons diced pimiento
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 (10-inch) flour tortillas
6 ounces thinly sliced, fully cooked ham or prosciutto
4 ounces sliced Swiss or provolone cheese
1 large romaine lettuce leaf, rib removed

In bowl, stir together cream cheese, artichoke hearts, pimiento and oregano.

Spread mixture on tortillas.

Divide remaining ingredients between tortillas.

Roll up tortillas. Cover and chill, seam sides down, 2 to 24 hours. If using as appetizer, cut roll-ups
into 1-inch-thick slices. If using as main dish, cut each one in half.

Dawn-NY (12:40:22) : Chicken Puffs

2 T Butter
1/4 c Flour
1 ea Egg
1/4 c Swiss cheese(shredded)
2 c Chicken (cooked, fine chop)
1/4 c Celery (finely chopped)
2 T Pimento (chopped)
2 T Dry white wine
1/4 c 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 teaspoon dough for each puff. Bake at 400F for 20 minutes.
Remove from oven; cool and split. Combine remaining ingredients, 1/2
teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

Dawn-NY (12:39:35) : Cheese Log

1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 ea Garlic cloves
2 t Worcestershire sauce
1/4 t Red pepper
2 T Mayonnaise
1/4 t Salt

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika.

Dawn-NY (12:38:51) : Toasted Mushroom Rolls

Yield: 10 servings

1/2 lb Mushrooms
1/4 c Butter
3 T Flour
1/2 t Salt
1 x Garlic ( a pinch )
1/2 t Marjoram
1 c Light Cream
2 t Chives (minced)
1 1/2 t Lemon juice
1 pk White Bread

Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour,
salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives
and lemon juice. Cool. Remove crust from bread and roll each slice flat.
Spread mixture on bread and roll up. Cut each roll in 3 sections. Place
on baking sheet; toast both sides in 400F oven for 10 to 15 minutes.
NOTE: May be frozen. Defrost before serving.

KellyWA (12:37:05) : Crab Stuffed Mushrooms

20 each Large Mushrooms
1 x Italian dressing
8 oz Crabmeat, well picked
3/4 cup Fresh breadcrumbs
2 each Eggs, beaten
1/4 cup Mayonnaise
1/4 cup Onion, minced
1 t Lemon juice

Marinate mushrooms in Italian dressing; drain.

Combine crabmeat, a half-cup of breadcrumbs, eggs,mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake
at 375 for 15 minutes. Yields 20 appetizers or 4
main course servings.

KellyWA (12:25:19) : SERVES 100- BASIC QUANTITIES

2 gallons Applesauce
3 gallons String beans
2 gallons Baked beans
24 pounds Beets (cooked)
2 pounds Butter
12 Loaves of bread (1 lb loaf)
10 pounds Coleslaw cabbage
30 pounds Carrots (cooked)
2 gallon Peas
75 pound Fried chicken
35 pound Chicken a' la King
15 bn Celery
1 pound Coffee (for 100 cups)
6 pound Cranberries (raw) AND------ -- -6 lbs of
sugar.
6 cup Cocoa or hot chocolate
13 quart Ice-cream -- bricks
14 quart Ice-cream -- bulk
40 pound Ham/beef/pork/veal roast.
30 pound Meatballs
32 pound Hambuger
35 pound Pork chops
45 pound Baked ham
14 bn Lettuce heads for salad
17 package Jello (3 1/2 oz packets)
6 pound Macaroni
1 gallon Pickles
35 pound Raw potatoes (mashed)
4 gallon Punch -- (1/2c per person)
5 pound Rice
2 quart Salad dressing
3 pound Cube sugar
1/2 pound Tea
65 pound Turkey roast
25 pound Weiners

Julie C.(12:01:21) : Garlic croûtes with aubergine paté and chopped hot tomatoes
This recipe is enough for four portions.

1 small French loaf, sliced into diagonal slices
1/2 cup olive oil
3 ripe tomatoes, coarsely chopped
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
salt and freshly ground black pepper
For the aubergine paté you will need:

2 medium aubergines
1 slice of bread
3 cloves of garlic, peeled, crushed and finely chopped
2 tablespoons of lemon or lime juice
1 tablespoon chopped fresh parsley
4 tablespoons olive oil
Heat oven to 220 deg C.

Prick aubergines with a fork and bake them on lightly oiled baking tray for about 35 minutes, or until soft.
Soak the slice of bread in milk, then squeeze dry and crumble.
Slice aubergines in half lengthwise and scoop content into food processor with the bread, garlic, lemon juice, parsley and olive oil, and whizz away until it is nice and creamy. Don't forget a dash of salt and a sprinkling of black pepper.
Brush the French bread slices with olive oil and bake in the oven (at the same temperature as the aubergine) for about six minutes or until lightly toasted.
Heat one tablespoon of olive oil in a frying pan. When very hot, add the tomatoes and toss for about 30 seconds. Add vinegar and basil.
Place the bread slices on individual serving platters. Scoop some of the aubergine paté on to the bread and then top and surround with tomato pieces.
Serve immediately

Julie C.(11:52:22) : Chicken Livers Peri Peri

500 grams frozen chicken livers thawed and drained
1 large onion chopped finely
100 grams bacon chopped finely
50 grams butter
juice of half a lemon
25 ml Scotch
410 grams canned tomatoes, coarsely chopped
1 tablespoon soy sauce 1 teaspoon paprika 1 teaspoon chili powder (peri peri)
1 teaspoon cayenne pepper
1 clove garlic chopped fine

Marinate chichen livers in soya sauce for about 30 minutes. Sauté onions and bacon in margarine until the bacon turns crispy. Add garlic and sauté for another 30 seconds. Add chicken livers and continue sautéing until the livers are no longer pink. Quickly add the whisky and lemon juice (we use lemon juice instead of salt). Add the chopped canned tomatoes and turn down the heat. Simmer for about 30 minutes until the juices are slightly reduced.
Serve with freshly baked bread rolls to soak up the last of the juices. Also great on fettucine.

KellyWA (11:45:42) : CHEESE FILLED TRIANGLES

3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Fillo dough

Mix cheese and spinach.

Take 3 sheets of fillo, spay with buttered flavored
pam, or melt butter and brush with butter. Cut fillo
into 8 strips going lengthwises.

Put 1/2 teaps of spinach mixture in lower cornner
and then fold one corner up and so on, Howone
would fold a flag. Instructions on folding on fillo
box.

The spray or brush with butter. Place on cookie
sheet and freeze. When frozen place in zip lockbag.
When ready to cook, place on cookie sheet and
bake for 15 minutes at 350F degrees. These
aregood warm or at room temp.

KellyWA (11:45:24) : CHEESE/ONION ROLL-UPS

I loaf white sandwich bread
1 8-oz. cream cheese
1 egg yolk
2 Tbsp. sugar
2 Tbsp. green onion, chopped
1 stick butter, melted

Combine cream cheese, egg yolk, sugar and green
onion. Cut crusts of the bread. Roll bread thin with
rolling pin. Spread cheese mixture on bread. Roll up
and cut into three logs. Dip logs in melted butter.
Put on foil lined sheet. Freeze. Put in plastic bags.
Bring to room temperature before baking. Bake at
400F degrees for 12-15 minutes until golden
brown.

KellyWA (11:45:06) : CRAB APPETIZERS

1 6 oz. frozen Wakefield crab, thawed and drained
1 stick butter
1 jar Kraft Old English cheese

Melt butter and cheese together in double boiler.
Add crab, 3 TBLSP mayonnaise, and garlic salt.
Spread on quartered English muffins. These can be
frozen at this point. Bake at 400º for 10 minutes.
Makes about 30 appetizers.

KellyWA (11:44:45) : Flaky Pesto Olive Pinwheels

12 oz. cream cheese -- softened
1 c. grated parmesan

2 green onions with tops -- minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets -- thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives -- wedged or
coarsely chopped

Beat together cream cheese, parmesan, green
onions and pesto until well blended. On
lightly floured surface roll half of puff
pastry (1 sheet) into 10x6 inch rectangle.

Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over
filling. Roll lengthwise like jelly roll, starting
at long side to make a log.

Repeat with remaining pastry, filling and olives.
Freeze logs until solid ( or up to 2 months).
Heat oven to 375 degrees. Remove logs from
freezer 10-15 min. before baking. Slice into
1/4 inch thick rounds. Place 1 ½ in. apart
on non-stick baking sheets.

Bake 10-12 min. or until lightly browned.
Makes about 100.

KellyWA (11:44:07) : Hot Artichoke Canapes

1 can (12 oz) atrichoke hearts, drained well &
chopped
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesean cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)

In medium bowl, combine artichoke hearts, mayo,
garlic, parmesan cheese and parsley; set
aside. On floured surface, unfold sheet of puff
pastry. Crimp seams with fingertips.
Roll sheet to 12" square. Brush w/ egg wash. Cut
pastry sheet into 16 3" squares. Place
small amount of artichoke filling in center of each 3"
square. Fold 2 side corners up to
encase filling.
Place canapes on parchement-lined baking sheet.
Brush each with egg wash mixture. Cover
and refrigerate at least 15 minutes and up to 3
hours. Repeat with puff pastry sheet and
remaining filling. (can be frozen and cooked frozen
later). Bake in 400 degree F oven
for 12-13 minutes or until browned and puffed.
Serve warm or at room temperature. Makes
32 puffs.

KellyWA (11:43:47) : OLIVE CHEESE PUFFS

2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives

Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400°. for 15
minutes.
Makes 50 puffs.

KellyWA (11:43:25) : Sausage balls with apple and raisins.

1 lb mild bulk sausage
2 cups buttermild baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans.

In a meduim mixing bowl. combine uncooked
sausage, baking mix, apple, raisins and
pecans mix well.
Roll sausage mixture into 1 inch balls and
place on a rack in a shallow pan. bake in a
preheated 350 degree oven 15 to 20 minutes or
till browned. Turn occasionally while baking.
Serve immediately or freeze then thaw and
reheat before serving.

page.michigan (11:35:21) : Shrimp mousse

1 can condeced tomato soup
1 8oz pkg cream cheese
1 envelope knox gelitan
1 cup dieced cerlery
1 cup mayonnaise
2 cans med prepared shrimp (near tuna in store)

melt cream cheese in undiluted soup smooth with whisk
add gelitan stir till dissolved- set aside too cool
add vege's and the rest
mold and chill nice with crackers

Marie/Me (11:32:49) : Crabmeat Mousse

2 cans crabment drained
1 can cream mushroom soup
1 eight ounce pkg cream cheese
1 finely chopped onion
1 cup diced celery
one cup mayo
2 1/2 tbsp or 2 1/2 envelopes unflavored knox geletines dissolved in 1/2 cup water

combine all and heat stirring
while still warm, stir in gelatin mixture--remove from heat-pour in 5 1/2 cup mold and refrigerate-
serve on platter with crackers--