Recipe: Appetizer recipes

Forgive me, I think I got carried away!! I haven't tried any of these but almost all are freeze ahead which may be of help.

Toasted Mushroom Rolls

1/4 c. butter
1/4 c. finely chopped green onions
1/2 tsp curry powder (opt.)
2 1/2 c. finely chopped mushrooms
1 Tbsp. fresh parsley -- chopped
2 Tbsp. four
2/3 c. light cream
1 Tbsp. sherry or port
1/2 tsp. salt
1/4 tsp. pepper
1 loaf thinly sliced bread
1/3 c. butter

In a large skillet melt 1/4 c. butter, add onions and curry powder, if using; cook until onions are soft. Add mushrooms and parsley; cook over med-high heat, stirring until moisture has evaporated. Stir in flour until well blended. Add cream; bring to a boil, stirring constantly. reduce heat and simmer for 1 - 2 min., or until thickened. Remove from heat, add sherry and seasonings. Let cool; cover and refrigerate until needed.

Remove crusts from bread slices. Flatten with a rolling pin, and spread each slice with a thin layer of mushroom mixture. Roll up jelly roll style, starting at narrow end, and secure with toothpicks if necessary. Wrap well and refrigerate for up to 1 day, or freeze fro longer storage.

Cut rolls in half. Place on ungreased baking sheet and brush with 1/3 c. melted butter. (if rolls are frozen, thaw completely before brushing with butter) Bake in a preheated oven 425 deg. for 8 - 10 min. or until crisp and golden. About 40. CHOP MUSHROOMS BY HAND, they will be quickly be over processed in a food processor!

NOTES : For variety use a mixture of white and whole wheat bread.

Sausage Triangles

8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 16oz pkg frozen phyllo

In 10-inch skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally. With slotted spoon, remove sausage mixture to paper towels to drain. In large bowl, mix sausage mixture and shredded cheese.

With knife, cut phyllo lengthwise into 2" wide strips. Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out.

Place 1 strip of phyllo on work surface; brush top lightly with melted butter. Place about 1 teaspoon sausage mixture at end of strip. Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle. Continue folding over at right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular-shaped package. Place package, seam-side down, in 15 1/2x10 1/2-inch jelly-roll pan; brush with butter. Repeat with remaining phyllo strips and sausage mixture. If not serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425oF. Bake triangles 15 minutes or until golden. Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in freezer container with waxed paper between each layer; seal; label: and freeze. About 35 minutes before serving, preheat oven to 425oF. Arrange frozen triangles on un-greased jelly-roll pan and bake 20 minutes or until triangles are golden.

NOTES : Yield: 42 servings

Flaky Pesto Olive Pinwheels

12 oz. cream cheese, softened
1 c. grated parmesan
2 green onions with tops, minced
1/3 c. favorite pesto sauce
1 pkg. frozen puff pastry sheets
1 1/2 c. black olives coarsely chopped

Have pastry thawed until cold enough to roll out, but still chilled. 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 1/2 in. apart on non-stick baking sheets. Bake 10-12 min. or until lightly browned.

NOTES : Freeze uncooked for up to 2 months, makes 100 appetizers.

Dilled Brie and Smoked Salmon
Servings: 10

1 large round of Brie
1/2 lb. thinly sliced smoked salmon (approximately)
1 pkg. fresh dill weed

Score a large round of Brie around the edges to divide it into three layers. After scoring through the rind, separate the layers using Dental floss to cleanly cut through the round. In between each layer, places strips of smoked salmon to completely cover the round. Next roughly chop fresh dill, and cover the outside of the round with dill. Wrap the whole shebang with plastic wrap and refrigerate for 24 hours to let the flavors mingle. To serve, slice the round into wedges to expose the lovely color of the layers of salmon, and add it to your cheese tray. (gs)

NOTES : Prepare 24 hrs. ahead to let the flavors mingle.

Joey Tomato's Crab Artichoke Dip
Servings : 4

1 can plum tomatoes (14 oz) -- whirled until smooth
1 tsp. s & p
1 tsp. dried basil
1 lb. cream cheese -- whipped unitl light
1 Tbsp. lemon juice
1/4 tsp. s&p
1/4 c. shredded mozzarella
1/4 c. crumbled Asiago cheese (optional)
1/4 c. shredded crab (canned or fake)
1/4 c. mayonnaise
1 c. canned artichokes -- drained
1/2 tsp. crushed garlic

Combine tomato sauce ingredients just to mix and set aside. Combine cream cheese and next 6 ingredients in food processor and whirl a couple of times. Quickly saute chokes with s & p and garlic, set aside. Just before serving combine cream cheese and tomato sauce (3 parts cheese to 1 part sauce) mixing well; microwave sauce for 45 sec. just to warm, fold in chokes and garnish with tomatoes and parsley. Serve with lightly salted tortilla chip triangles.

NOTES : This is served at Joey Tomato's Kitchen!

Appetizer Chicken Chunks

6 chicken breasts
1 c. cracker crumbs
1/2 c. freshly grated parmesan
1/3 c. finely chopped walnuts
1 tsp. dried thyme
1/2 tsp. dried tarragon
1/2 tsp. salt
1 clove garlic -- minced
1/2 c. butter melted

Cut chicken into 1 in. cubes. In a small bowl, combine rest of the ingredients except butter. Dip cubes into melted butter, then into crumb mixture. On foil-lined baking sheet arrange pieces 1/2 inch apart. Cover and refrigerate (or freeze in single layer, then package in airtight containers. No need to thaw before baking) Bake uncovered 400 deg. for 15 - 20 min. until golden brown and cooked through. Serve hot Makes 72

NOTES : Bite-sized chunks of tender moist chicken encased in a walnut-cheese coating, won't last long on any appetizer tray. (cl)

Cheese/Bacon Jalapeno Appetizers

12 fresh jalapeno peppers
3 oz. cream cheese
3 oz. shredded cheddar cheese
1 Tbs. dried minced onion
1 Tbs. Worcestershire sauce
Bacon
Toothpicks

Cut each end off of the jalapenos, then split in half lengthwise. Remove the membrane and seeds from each pepper. (Leaving more membrane will make them hotter.) Soften cream cheese and work in cheddar, onion, and Worcestershire. Fill each pepper half with cheese stuffing. Cut bacon slices both in half and lengthwise to make four pieces.

Wrap a bacon piece around each pepper, securing with a toothpick. Line a cookie sheet with sides with aluminum foil and spray with no-stick spray. Place peppers on cookie sheet and bake at 450 degrees for about 15 minutes. Allow to cool for 5 minutes before serving.

Notes: Have lots of beer ready!
Peppers may be assembled and frozen prior to baking.

Quick Puff Pastry & Ideas

1 c. cold unsalted butter
1 2/3 c. all purp. flour
3/4 tsp. salt
1/3 c. cold water
Use a pastry cloth and a stockinette-cover rolling pin dusted with flour OR if you don't have these roll dough out between flour dusted waxed paper. Follow processing instructions carefully, overprocessing will produce a paste. Dough can be refrigerated up to 5 days or frozen for up to 2 weeks.

Cut butter in 1/2 in. cubes, set aside 3/4 c. in refrigerator. In food processor, blend flour with salt; sprinkle with remaining butter. Using pulse, cut in butter for about 30 sec., or until small pieces are undistinguishable from flour. Sprinkle with reserved butter and pulse twice to break into smaller pieces. Pour water evenly over mixture (not through feed tube). Pulse 3 or 4 times or just until mixture is loose and ragged looking. Transfer to floured work surface; gather together and knead lightly. Press into a rectangle; place on floured pastry cloth, and with covered pin, (see note above) roll out to 12 x 15. Starting at one long edge, fold over 1/3, fold other long edge over top, flush with the first fold to make 15 x 4. Starting from one of the short ends, roll up jelly roll style, tucking in rolled up edges. Press into a square. Wrap in plastic wrap and store in the fridge for at least 1 hr. or freeze. (see note above) Makes 1 lb.

Mini Pesto Crescents

1 lb. puff pastry
1/2 c. prepared pesto
1 egg beaten

Cut pastry in half, put half rewrapped, in fridge. Roll out to 12 x 8. Cut in half lengthwise. Cut each piece across into 4 equal squares. Cut each square diagonally across to make triangles. Spread each triangle with 1/2 tsp. pesto, leaving 1/2 inch uncovered at the top point. Brush uncovered point with egg. Starting with the bottom roll up and shape into crescents, pressing at the point to seal.

Cover and refrigerate up at least 1/2 hr., or up to 8 hrs. Repeat with rest of the dough. Can be frozen before cooking. Do not thaw to cook. Bake 425 deg. for 14-18 min, until puffed and golden. makes 32

Can use pastry to make tiny turnovers, roll out, cut out, fill and fold over, sealing with egg, same way as above. Same time and temp. Can just cut out into shapes,(stars, rounds etc.) brush with egg and sprinkle on sesame seeds, or savory things. same temp. 10-15 min. (cl)

NOTES : Save yourself some money and make this surprisingly simple pastry, in your food processor.

NOTES : From: Laura in OH