Recipe(tried): All-day appetizers (repost)

Pam: here are some from the TKL ARCHIVESPepper-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.
WRAPPED BRIE

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.
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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..____

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.
_____

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.
--_____

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. This recipe is on
the box of fillo and thay are great!
______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.
______Spicy Sugared Nuts

3/4 cup sugar
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teas. ground allspice
1/8 teas.salt
1 1/2 cups pecans, almonds, or walnut halves

In med. fry pan combine sugar, water, and spices,
bring to a full rolling boil. Boil gently for 4 min,
stirring frequently. Remove from heat. Add nuts, stir
just till nuts are well coated. Turn mixture out onto
waxed paper, using forks quickly separate the nuts
into single or bite size clusters. cool before serving.
Makes about 3/4 pound.

______

CAJUN-HONEY SPICED NUTS
4 c. mixed nuts
1/4 c. honey
1 tbsp. margarine
3 tbsp. Cajun spice mix
Melt honey and margarine together in large
microwave dish (a microwave popcorn popper is
perfect) on HIGH for 1 minute. Stir in spice mix,
then stir in nuts until well mixed. Cook on high for 7
minutes, stirring after each 2 minutes and at end of
cooking time. Spread out in 9x15 inch pan to cool,
stirring to break apart. Store tightly covered.

______

SPICED NUTS
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. water
1/2 lb. nuts
Mix together sugar, salt, spices and water. Boil to
soft ball stage (138 degrees). Add nuts, remove
from heat and stir until all turns to sugar. Pour onto
platter or waxed paper. When cool, break apart.

______

SUGAR AND SPICE NUTS
3 c. mixed nuts (1 c. each of walnuts, pecans,
almond)
1 egg white
1 tbsp. orange juice
2/3 c. sugar
1 tbsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
Heat oven to 275 degrees. Mix ingredients together
all except nuts. Toss mixture with nuts, coating well.
Pour onto greased cookie sheet. Spread out so they
don't touch. Stir every 15 minutes cooking for 45 to
55 minutes until brown. Store in air tight container.
______

SPICED NUTS
2 tbsp. margarine, melted
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 can (12 oz.) mixed nuts
Heat oven to 375 degrees. Stir margarine and
spices until well blended. Pour over nuts; mix well.
Spoon into 13 x 9 inch pan. Bake 7-10 minutes
stirring halfway through cooking time. Makes 2 1/2
cups.
______

SPICED NUTS
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
6 tbsp. water
2 c. nuts
Boil mixture until it forms a ball; add nuts. Remove
from heat and stir until they glaze. Pour on waxed
paper and break apart when cool. (Again half
toasted nuts make the result even tastier.)
______

SPICE NUTS
1 c. sugar
1 tsp. cinnamon
1/4 c. boiling water
1/8 tsp. cream of tartar
1/2 tsp. vanilla
3 c. nuts (walnuts, mixed nuts, etc.)
In a saucepan mix sugar, cinnamon, boiling water
and cream of tartar. Bring to a boil. Then add vanilla
and nuts. Stir until mix is evaporated. Pour out and
cool. Store in airtight container.
______

SPICED NUTS
1 1/2 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. allspice
2 c. nuts
Mix and cook in pan until candy thermometer
reaches 238 degrees. Remove from heat and add
nuts. Stir until nuts are covered. Place on a greased
pan or on wax paper. After they cool, separate
nuts.
______

SPICED MIXED NUTS
1 slightly beaten egg white
1 tsp. water
1 (18 oz.) jar unsalted dry roasted nuts
1/2 c. unblanched almonds
1/2 c. walnut halves (can use other nut selections, if
desired)
3/4 c. sugar
1 tbsp. pumpkin pie spice
3/4 tsp. salt
Combine egg white and water. Add nuts to this
mixture. Next, combine sugar, pumpkin pie spice,
and salt. Again, add nuts to this mixture. Toss until
well coated. Line cookie sheet with foil. Place nuts
in a single layer on cookie sheet. Bake at 300
degrees for 20-30 minutes. Remove and place on
waxed paper to cool. Break clusters up before
storing in tight container. Makes about 4 1/2 cups.
______

SPICED MIXED NUTS
3/4 c. sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1 egg white
2 1/2 tbsp. water
1 c. walnut halves
1 c. pecans halves
1 c. Brazil nuts
Heat oven to 275 degrees. Combine sugar, and all
spices. Stir in slightly beaten egg white and water
until blended. Add nuts, about 1/2 cup at a time.
Stir with a fork until the nuts are totally covered with
syrup. Drain off excess and place singularly on a
greased cookie sheet. Bake 45 minutes, nuts will be
golden and crispy. Store in a covered container.
______

SPICY NUT MIX
1 1/4 c. raw cashews or peanuts
3/4 c. soy nuts
1 c. sunflower and/or hulled pumpkin seeds
2 tbsp. corn oil
1 1/2 tsp. chili powder
1/8 tsp. garlic powder
1 1/4 tsp. salt
1 tsp. Worcestershire sauce
Combine nuts and seeds in large bowl. Place oil and
spices in covered container. Cover and shake.
Sprinkle over nuts and seeds. Toss to coat. Spread
in baking pan. Bake 20 minutes at 300 degrees.
Cool and store in covered containers in refrigerator.
______

SPICED PECANS
2 c. nuts
1 c. sugar
1/2 c. water
1/2 tsp. cinnamon
Bring water and sugar to boil. Add cinnamon and
nuts. Stir until all liquid is taken up.
______

SPICED NUTS
1/2 c. sugar
1/4 c. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 egg white
2 tbsp. water
2 c. nuts
Sift dry ingredients together into a small bowl.
Combine egg white and water and beat slightly. Dip
the nut meats in the egg white mixture. Roll them
about in the dry ingredients lightly, keeping them
separated. Place on an oiled cookie sheet and bake
at 250 degrees about 1 1/2 hours. Cool on the
cookie sheet. Store in a tightly covered container.
______

HEIDI'S SPICED NUTS
3/4 c. brown sugar
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
2 1/2 tbsp. water
3 c. walnuts, pecans or Brazil nuts
(or combination)
In large microwave proof bowl, combine sugars,
spices and water. Cook 1 1/2 minutes on High (full
power). Stir once. Mix in nuts with a fork. Pour
mixture into baking dish. Cook 4 minutes on High
(full power) or until syrup hardens slightly. Cool on
wax paper.
______

HOLIDAY SPICED WALNUTS
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. each, nutmeg, and cloves
1 1/2 c. walnuts ( I mix in pecans, hazel nuts, black
walnuts, butternuts)
Combine all ingredients except nuts with 1 1/2
tablespoon water in a 2 quart glass bowl.
Microwave on High for 3 minutes, stir occasionally.
Stir in walnuts until well coated. Microwave on High
5 minutes, or until syrup hardens slightly. Spoon
onto waxed paper to coat. NOTE: Microwaves
vary in powder so watch carefully.