Recipe: Recipes for Entertaining (31) - 07-28-97 (updated)

31 RECIPES FOR ENTERTAINING
Recipe Swap - July 28, 1997

RECIPES IN THIS FILE:
Healthy Choice Crab Dip
Snappy Southwest Dip
Thai Chicken Fingers
Pierogies
Noodles Romanaoff a la Alexandria
Mexican Caviar
Curried Shrimp Phyllo Bundles
Artichoke Hearts and Prosciutto
Salmon-Corn Casserole
Easy Chicken Cordon Bleu
Some Like It Hot Jalapeno Pie
Crab Cakes with Spicy Thai Sauce
Tenderloin Steaks with Pepper Jelly Sauce
Potato Gratin with Green Chilies
Veggie and Wild Rice Casserole
Spinach Pesto Spread
Creamy Potatoes
Sauteed Turkey Cutlets with Cranberry Orange Glaze
Pecan Pie for a Crowd
Bar-B-Que for a Crowd-Serves 100
Beer-Be-Cued Chicken Perdue
Grilled Mushrooms with Herbs
Grilled New Potatoes with Garlic
Mexican Pizza
Stuffed Mushrooms
Vidalia Pie
Snapper with Lime Cream Sauce
Vegetables Stuffed with Herbed Cream Cheese
Gingerbread Roll with Lemon Cream Filling
Apple Pan Dowdy
Fruit Filled Cake Roll
HEALTHY CHOICE CRAB DIP

1/4 cup nonfat yogurt or sour cream
2 tbsp. fat free mayonnaise
1 (8 oz.) fat free cream cheese, softened
1 tsp. prepared horseradish
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 cup fat free shredded cheddar cheese
1/2 lb imitation crab, flaked
Paprika (for garnish)
Crackers, breadsticks, or vegetables (for serving)

Combine yogurt, mayonnaise, cream cheese, and seasonings. Mix well, stir in cheddar cheese and crab. Cover and chill for 2 hours. 

Sprinkle with paprika. Serve with crackers, breadsticks, or vegetables.
SNAPPY SOUTHWEST DIP
Source: Mr. Food, WKBW-TV, 11-16-95
Makes 1 1/4 cups

1/2 cup picante sauce
1/4 cup sour cream*
3/4 cup ricotta cheese (regular or low fat)
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Tortilla chips or fresh veggies (for serving)

Place all the ingredients in a blender and blend on high speed for 2-3 minutes, until well blended (or place in a medium-sized bowl and mix well by hand). 

Serve immediately or refrigerate until ready to serve.

Serve with tortilla chips or fresh veggies. 

*If you want to substitute yogurt for the sour cream, go ahead!
THAI CHICKEN FINGERS
Source: Bonnie Stern, Cooking school owner in Canadian Living magazine, November 1995
Makes 20 appetizers

1 lb chicken breasts, boneless, skinless
1 tbsp sesame oil
FOR THE PEANUT DIP:
3 tbsp peanut butter
2 tbsp Thai fish sauce, or soy
2 tbsp rice vinegar, or lemon juice
2 tbsp liquid honey
1 tbsp hoisin sauce
1 tbsp sesame oil
1 to 2 tbsp water (if needed)

Separate fillets from chicken breasts; cut remaining chicken into same-size pieces. (You should have about 20 strips.) Pat dry. Brush with 1 tablespoon sesame oil. Strips of chicken can be threaded onto skewers, however, it is easier to broil or grill them without skewers. 

To prepare the peanut dip, in small bowl, blend together peanut butter, Thai fish sauce, rice vinegar, honey, hoisin sauce, and 1 tablespoon sesame oil. If the peanut dip is too thick, stir in up to 2 tbsp water.

Grill chicken on greased grill over medium-high heat or broil for 3-4 minutes or until no longer pink inside.

Serve with Peanut Dip.
Kathy, IN: We had Pierogies tonight- they're fun to make. They're supposed to be appetizers, I used them instead of potatoes.

PIEROGIES

2 cups flour
2 eggs
1/2 tsp salt
1/2 cup water
FOR THE FILLING:
1 cup dry cottage cheese 
2 cups mashed potatoes
Salt and pepper, to taste

Mound flour on kneading board. Make hole in center and drop in eggs. Cut in with knife. Add salt and 1/2 cup water and knead until firm. Let rest 10 minutes with warm bowl on top. 

Meanwhile, combine ingredients for the filling; set aside.

Roll out dough and cut in circles with large biscuit cutter. Add filling and fold in half and seal with a bit of water. 

Cook in boiling salted water 3-5 minutes.

I sprinkled shredded cheese on top.
NOODLES ROMANAOFF A LA ALEXANDRIA
Source: Mrs. John Sullivan, the Northern Virginia Cancer at Alexandria Hosp, Alexandria, VA
Makes 4 servings

1 cup cottage cheese
1 cup sour cream
2 cups hot buttered noodles (6 oz uncooked)
1 teaspoon dried minced onions 
1 teaspoon dried minced garlic 
1/2 teaspoon salt
1/4 cup grated Parmesan cheese 

Gently mix together the cottage cheese, sour cream and cooked noodles. Add onions, garlic and seasonings. Place in greased 2 quart dish. Sprinkle with cheese. 

Bake at 350 degrees F for 30 to 40 minutes.
MEXICAN CAVIAR
From: Brenda, MO.

2 cans (4 1/2 oz.) chopped ripe olives
2 cans (4 oz. each) chopped green chiles
2 tomatoes, peeled and chopped
3 green onions, chopped
2 garlic cloves, mashed
3 tsp. olive oil
2 tsp. red wine vinegar
1 tsp. ground black pepper
Fritos "Scoops" corn chips (for serving)

Combine all ingredients, except the Fritos. This is a lot better if chilled overnight, but you can eat in an hour or so.
CURRIED SHRIMP PHYLLO BUNDLES
Source: Chef Andy, The Culinary Connection, 1990's
Makes 24 bundles

1/3 cup plain yogurt
1/4 cup shredded coconut
1/4 cup finely chopped unsalted peanuts
2 tbsp chopped chutney
1 tsp curry powder
1/2 tsp grated gingerroot (or 1/4 tsp ground ginger)
1 (4 oz) can tiny shrimp, drained
6 sheets frozen phyllo dough (16x12-inches), thawed
1/2 cup butter or margarine, melted

To prepare the filling, in a small mixing bowl stir together yogurt, coconut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Set aside.

Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. 

Generously brush the unfolded sheet with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. 

Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. 

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. 

TO FREEZE AHEAD:
Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. 
ARTICHOKE HEARTS AND PROSCIUTTO
Source: The Uncommon Gourmet by Ellen Helman
From: Vicki,La
Makes 12 to 16 roll-ups

"An easy to prepare and elegant finger food! Artichoke hearts are wrapped in paper thin slices of prosciutto and then marinated in an orange-thyme imbued olive oil. The salt-cured Italian ham complements the bland flavor of the artichoke hearts."

1 (14 ounce) can artichoke hearts, drained and cut in half
1/3 pound prosciutto, sliced paper thin
1/4 cup olive oil
1/2 tsp dried thyme
1/2 tsp finely grated orange peel
Freshly ground pepper to taste

Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick.

In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dressing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.

Serve at room temperature.
SALMON-CORN CASSEROLE
Source: Bon Appetit One-Dish Meals

2 cans (17 ounces each) cream style corn
1 (15 ounce) can red or pink salmon, drained and flaked
3 eggs
1/3 cup cracker crumbs (reserve 1 tablespoon)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Butter

Preheat oven to 350 degrees F. Butter 1 1/2-quart baking dish. 

Combine all ingredients except butter and reserved crumbs in a large bowl and mix well. Turn into prepared dish. Sprinkle with remaining cracker crumbs. Dot with butter. 

Bake until set, about 1 hour. Serve immediately.
EASY CHICKEN CORDON BLEU
Makes 8 servings

8 boneless, skinless chicken breasts
8 very thin slices ham slices
8 slices Swiss cheese
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup Sauterne wine (or water)

Pound the chicken breasts until very thin.

Put 1 slice of ham and 1 slice of Swiss cheese on each chicken breast. Fold, jelly roll style and secure with a toothpick. Place in a 9x13-inch baking dish. 

Mix (undiluted) chicken soup, sour cream and wine. Pour this mixture over the breasts.

Bake at 325 degrees F for 1 hour and 45 minutes.
SOME LIKE IT HOT JALAPENO PIE
Source: Judy Ferbert
From: Vicki,La

2 jars or cans (7 oz. each) jalapeno pepper, slivered 
1 lb. grated Cheddar cheese 
8 eggs, beaten
Salt and pepper

Drain and seed peppers. Cut into length slivers. Arrange in bottom of a pie tin. Press grated cheese over the peppers. 

Beat eggs and salt and pepper. Pour over the cheese. 

Bake in 350 degree over for 25-30 minutes. Remove and let set for 3-5 minutes. Cut in slivers
Risa G.,NJ: I love to make crab cakes for appetizers. Here is a good one from Bon Appetit:
CRAB CAKES WITH SPICY THAI SAUCE
Source: Bon Appetit magazine, August 1996
Makes 8 appetizer servings

FOR THE CRAB CAKES:
12 oz. cooked crabmeat
1/4 cup minced red onion
2 Tbsp. minced red bell pepper
1 large egg white, beaten to blend
1 1/2 tsp. black sesame seeds or regular sesame seeds
1/4 tsp. ground allspice
1/4 tsp. ground white pepper
1/8 tsp. hot pepper sauce
3/4 cup fresh breadcrumbs
FOR THE SPICY THAI SAUCE:
1/2 cup rice vinegar
5 Tbsp. sugar
2 Tbsp. fresh lime juice
2 Tbsp. water
2 tsp. minced red bell pepper
1 tsp. minced garlic
1 tsp. black sesame seeds or regular sesame seeds
1/4 cup finely grated seeded cucumber
4 Tbsp. butter (or as needed, for cooking)

TO PREPARE THE CRAB CAKES:
Mix first 8 ingredients for the crab cakes in a bowl. Mix in enough breadcrumbs to form a stiff mixture. Shape mixture into 16 (1/4-inch) thick patties (this can be done 8 hours ahead. Cover and refrigerate.)

TO PREPARE THE SAUCE:
Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in a small bowl, stir until sugar dissolves. Mix in cucumber. Let stand 30 minutes at room temperature to allow flavors to blend.

WHEN READY TO COOK:
Preheat oven to 250 degrees F. 

Melt 1 tablespoons butter in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary. Transfer to paper towels; drain. Transfer to baking sheet; keep warm in oven. 

TO SERVE:
Divide crab cakes among 8 plates. Spoon sauce around cakes.
TENDERLOIN STEAKS WITH PEPPER JELLY SAUCE
Makes 4 servings

4 beef tenderloins; well-trimmed, 1-inch thick (about 4 oz each)
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarsely ground black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves, crushed
1 tbsp vegetable oil
1/2 cup beef broth (ready to serve)
1/4 cup balsamic or red wine vinegar
2 tbsp red jalapeno pepper jelly
Parsley springs (for garnish)
Red and green chili peppers, finely diced (for garnish)

Combine the garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of the steaks. 

Heat the oil in a heavy large skillet, over medium high heat, for 3 minutes. Add the steaks and cook for 6 to 8 minutes for rare to medium rare, turning once. Place the steaks on a serving platter and keep warm. 

Pour off and discard the drippings. Add the broth, vinegar, and jelly to the skillet and cook for 5 minutes or until slightly thickened, stirring occasionally. 

Spoon the sauce over the steaks, garnish with the parsley and chili peppers and serve warm.
POTATO GRATIN WITH GREEN CHILIES

"This is a recipe from a fantastic Southwest cookbook called The Feast of Santa FE by Huntley Dent, it has a lot of the Recipes my mom and Grandma cooked plus a lot of other great non-traditional recipes. Like this one." David Tellez, 1994

2 tablespoons butter, divided use
1 cup chicken stock
1 clove of garlic, peeled
1/4 teaspoon ground cumin
Generous dash of pepper
1 1/2 pounds boiling potatoes, peeled
1/3 cup canned green chilies (or about 3 whole chilies, chopped)*
1 cup shredded Monterey jack cheese (about 4 ounces)
Salt, to taste

Preheat oven to 425 degrees F. Use 1 tablespoon of the butter to grease shallow gratin dish or casserole. 

Bring chicken stock, garlic, cumin and black pepper to boil in saucepan. 

Cut potatoes in 1/8-inch slices. Arrange half the potato slices in baking dish, evenly dot them with half the green chilies, then sprinkle half the cheese over them. Salt lightly or not at all depending on the saltiness of the chicken broth. Repeat with remaining potatoes, chilies and cheese to make a second layer. Remove garlic clove from boiling broth and carefully pour broth over potatoes. Dot the surface with the remaining 1 tablespoon butter. 

Bake for 30 minutes, or until the surface of the gratin is browned and the potatoes are knife tender. Allow to cool for a few minutes and serve.

*For hotter chile flavor either add 1 teaspoon canned chopped jalapenos along with the mild chilies or offer a salsa at the table for guests to spoon over the gratin at will.

"If you like this recipe buy the book it is the best and most Authentic Southwest cookbook I have found. I'm from Los Angeles but my family originated in New Mexico. Buen Comida a todos." - David Tellez
VEGGIE AND WILD RICE CASSEROLE
Source: The Gabby Gourmet
Makes 12 servings

1 1/2 cups wild rice, uncooked
1 quart rich chicken broth or stock (or vegetable stock)
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/2 cup sherry wine
1/4 cup finely chopped fresh parsley
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and freshly ground pepper, to taste
1 cup sliced toasted almonds 

Wash rice in cold water; drain. Place in a medium-size saucepan, adding the chicken broth. Bring this mixture to a boil, reduce the heat, cover and simmer about 45 minutes or until rice is tender.

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

In a medium-size skillet, heat the butter/oil over a medium-high heat, then add the celery, onion, garlic and mushrooms. Let this mixture saute until tender crisp.

Add the cooked rice to the sauteed mixture, along with the remaining ingredients, except the almonds. Mix well, then spoon into the prepared baking dish. Top with the almonds. 

Cover and bake at 350 degrees F for 45-50 minutes. 
Risa G.,NJ: Another good appetizer:

SPINACH PESTO SPREAD
Makes about 2 1/2 cups

3 cups (packed) fresh spinach leaves (about 5 oz)
1 cup (packed) fresh basil leaves
4 1/2 Tbsp. fresh lemon juice
3 Tbsp. capers with juices
1 cup shelled unsalted pumpkin seeds
2 Tbsp. chopped Shallots
1 Tbsp. chopped garlic
1 Tbsp. Dijon Mustard
1 1/2 cups vegetable oil
Fresh bread slices

Grind spinach, basil, lemon juice an capers with juices in food processor until spinach and basil are coarsely chopped. 

Add pumpkin seeds, shallots, garlic and mustard; process until finely chopped. 

With processor running, gradually add oil; mix until well blended. 

Transfer to medium bowl. Season with salt and pepper. Press plastic wrap onto surface of pesto. Refrigerate 2 hours to allow flavors to blend. 
CREAMY POTATOES
From: Kathy, IN
Makes 6 servings

Excellent and fast.

4 cups thinly sliced peeled potatoes
1/4 cup chopped onion
1/4 tsp salt
1/2 cup water
1 (10 3/4 oz) can condensed cream of mushroom soup (I used low fat)
1/4 cup milk

Place potatoes, onion salt, and 1/2 cup water in 2 quart casserole. Cover and microwave on HIGH for 10-12 minutes; or until barely tender. Stir gently after 5 minutes. Drain well. 

Combine (undiluted) soup and milk. Add to potatoes. Microwave, uncovered, on HIGH for 8-10 minutes or until mixture bubbles, stirring twice. 
SueA, CA: From Gourmet magazine (who writes with too long of sentences). I multiply amounts for company. Cutlets can be breaded in advance and kept in fridge. Sauce made in advance and kept in fridge.
SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE
Source: Gourmet magazine, November 1990
From: SueA, CA - 07-28-97
Makes 2 servings

1 large egg white
1/2 teaspoon salt
1 cup fine dry bread crumbs, seasoned with pepper
4 (1/4-inch-thick) turkey cutlets (about 3/4 lb total), pounded to 1/8-inch thickness between sheets of plastic wrap
FOR THE GLAZE:
1 cup cranberry juice
2 tablespoon lightly packed brown sugar
2 tablespoon cider vinegar
1/4 teaspoons freshly grated orange zest
Vegetable oil (for frying)

In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. 

Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.

While the cutlets are chilling, to make the glaze, in a small saucepan boil the cranberry juice until is reduced to about 1/2 cup. Add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to a bout 3 tablespoons. Stir in the zest and keep the glaze warm.

In a large heavy skillet heat 1/4-inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain.

Divide the cutlets between plates. Drizzle the cutlets with the glaze. 
PECAN PIE FOR A CROWD
Source: Luc Paquette
Makes 8 (9-inch) pies

12 eggs, beaten
1 cup dark brown sugar
5 cups sugar
2 cups dark corn syrup
1 1/3 cups honey
1 cup buter or margarine, melted
3 tablespoons vanilla extract
12 to 15 cups chopped pecans
8 unbaked pastry shells (9-inches each)

In large mixing bowls, combine the first seven ingredients; mix well. Add the pecans. 

Pour 2 1/4 cups filling into each pie shell. 

Bake at 400 degrees F for 40-50 minutes.

VARIATION:

CHOCOLATE PECAN PIE:
To make chocolate pecan pies, melt 3 cups semisweet chocolate chips and add to the batter before adding pecans.
BAR-B-QUE FOR A CROWD-SERVES 100
From: Kathy, IN

20 lb. ground beef
Margarine (as needed)
2 cups flour
4 cups ketchup
5 cups water
1 cup table mustard
1 cup vinegar
2 cups brown sugar
Few drops of Worcestershire sauce
Few drops of Tabasco sauce

Brown ground beef and drain. Save drippings and add enough margarine to make 1 cup. 

Place drippings in large kettle; add rest of ingredients. Cook until thick. 

Pour over browned hamburger. This may be placed in electric roaster and simmered until tender 
BEER-BE-CUED CHICKEN PERDUE
Adapted from source: Purdue Chicken Cookbook by Mitzi Perdue
Makes 4 servings

1 Perdue chicken, halved
1 can beer
1 tablespoon dark molasses
1 tablespoon onion juice
2 tablespoons lemon juice
1/2 cup catsup
1 teaspoon salt

Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt. Marinate chicken in sauce overnight.

WHEN READY TO COOK:
Remove chicken from marinade. Pour marinade into a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside for basting chicken.

Cook on outdoor grill approximately 1 hour or until done, turning and basting with sauce every 10-15 minutes.
GRILLED MUSHROOMS WITH HERBS
Source: Patticara
Makes 4 servings

"In the winter I broil them in my oven!"

1/3 cup fat-free Zesty Italian dressing
3 Tbsp lemon juice
1/4 tsp dried, crushed oregano leaves
1/4 tsp dried thyme leaves
1 garlic clove, crushed
1 lb portabella mushrooms, sliced 1/2-inch thick
1/8 tsp ground black pepper

Mix Italian dressing, lemon juice, oregano, thyme, and garlic in large glass or plastic bowl. Add mushrooms; stir to coat with marinade. Cover and let stand for 1 hour. 

Remove mushrooms from marinade. Grill mushrooms about 4-inches from medium coals for 15-20 minutes turning 2-3 times, until tender. Sprinkle with pepper.
GRILLED NEW POTATOES WITH GARLIC
Makes 6 servings

1 pound new potatoes (not tiny), scrubbed
2 cloves garlic
1 teaspoon dried rosemary 
2 tablespoons olive oil
1 teaspoon salt
Ground pepper

Cook potatoes on stove top in water to cover or in microwave oven on HIGH until almost tender. Drain potatoes. 

Toss with garlic, rosemary and olive oil. Season to taste with salt and pepper. 

Can be prepared day ahead to this point and refrigerated. 

WHEN READY TO GRILL:
Divide potatoes in half. Place each batch in single layer between large pieces heavy-duty foil (or double thickness regular foil). Bring up ends of foil to close airtight. Puncture several holes in each packages (puncturing the foil with holes allows some of the smokiness to permeate the potatoes). Place on grill rack over hot coals, turning several times, until cooked, about 7 minutes total. 

Unwrap and serve immediately. 
MEXICAN PIZZA
From: Kathy-Idaho

This is our favorite recipe for a big crowd is. We usually make a bunch of them.

1 lb. ground beef 
1 envelope taco seasoning
Your favorite pizza crust dough
1 can refried beans
1 can sliced olives
1/2 onion, sliced
Sliced green chilies
Diced tomatoes
Lots of shredded cheese
Shredded lettuce
Taco sauce (for serving)

Cook the hamburger; drain. Add the taco seasoning. 

Meanwhile, half bake the pizza crust.

Place 1 can refried beans on crust. Add the meat. Add everything else except the lettuce and taco sauce.

Bake pizza as you would normally. 

To serve, top with the lettuce. Have taco sauce on hand. 
STUFFED MUSHROOMS
From: Judi, CA

2 lbs. fresh whole mushrooms
1 (8 oz.) pkg. cream cheese, softened
6 to 8 pieces bacon
Melted butter

Clean mushrooms and take stems off and clean out inside; set aside. 

Fry bacon until crisp. Crumble into cream cheese with a little of the bacon grease. 

Fill mushroom caps with the cream cheese mixture. Drizzle melted butter over mushrooms. 

Bake at 325 degrees F for approximately 30 minutes. 
VIDALIA PIE
From: Tracy, NY
Makes 20 servings 

I'm a NY newbie from Georgia, the hospitality state. This was a winner at home.

4 cups Vidalia onions, chopped (squeeze out extra liquid)
4 cups shredded Swiss cheese 
2 cups mayonnaise
Dash ground cayenne pepper

Combine all ingredients together in an ovenproof serving dish.

Bake about 30 minutes at 350 degrees F.

Serve with toast points or bagel chips.
SueA, CA: Good for entertaining-not too difficult:

SNAPPER WITH LIME CREAM SAUCE
Source: Bon Appetit magazine, January 1992
Makes 6 servings

FOR THE LIME CREAM SAUCE:
3/4 cup dry white wine
3 tablespoons fresh lime juice
2 tablespoons chopped shallots
1 cup heavy whipping cream
FOR THE FISH:
6 snapper fillets (8 ounces each)
Salt and pepper, to taste
All purpose flour 
7 tablespoons butter, divided use
GARNISHES:
2 papayas, peeled, seeded, diced
2 avocados, halved, pitted, peeled, thinly sliced 

Boil first wine, lime juice and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, stirring occasionally, about 5 minutes. 

Add heavy cream and boil until thickened to sauce consistency, about 5 minutes. Strain into small saucepan. 

(Can be prepared 1 day ahead. Cover and chill.) 

Season fish with salt and pepper. Dredge fish in flour; shake off excess. 

Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add fish in batches and cook until brown and cooked through, about 4 minutes per side. Transfer to plates. Tent fish with aluminum foil to keep warm. 

Bring Lime Cream Sauce to simmer. Whisk in remaining 4 tablespoons butter. 

Spoon sauce over fish. Garnish with papaya and avocado and serve. 
VEGETABLES STUFFED WITH HERBED CREAM CHEESE
From: SueA, CA

VEGETABLES FOR STUFFING:
Cherry tomatoes
Celery stalks
Cucumbers (hollowed out)
Mushroom caps
FOR THE FILLING:
1 (8 oz) package fat-free cream cheese, softened
1/3 cup grated fat-free Parmesan cheese
1 teaspoon fatfreee milk
1/2 teaspoon Italian herb seasoning
1/8 teaspoon ground black pepper

Prepare the vegetables of your choice. 

In a small bowl mix the ingredients for the filing together. 

Fill a pastry bag with the cream cheese mixture and fill the vegetables. (You could put the cream cheese mix into a zip-type bag and cut off the corner; squeeze the filling out). 

Serve the vegetables chilled. 
SueA, CA: I like this for company.

GINGERBREAD ROLL WITH LEMON CREAM FILLING
Source: Gourmet magazine, 1992

4 large eggs, separated
1 cup sugar, divided use
a pinch of cream of tartar
1/4 cup cornstarch 
1/4 cup all-purpose flour 
1 1/2 teaspoons ground ginger 
1/4 teaspoon freshly grated nutmeg 
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup unsulfured molasses
Lemon Cream Filling (recipe follows)
Confectioners' sugar (for sifting over the cake) 

Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1-inches, with parchment paper, leaving a 2-inch overhang on the short sides, and butter the paper. 

In a large bowl with an electric mixer beat the egg yolks, add 1/2 cup of the sugar, and beat the mixture until it forms a ribbon when the beaters are lifted. 

In a bowl with cleaned beaters beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks, add the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. 

Onto a sheet of wax paper sift together the cornstarch, the flour, the ginger, the nutmeg, the cloves, and the cinnamon. Stir the cornstarch mixture and the molasses into the yolk mixture and stir the batter until it is combined well. Stir one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly. 

Turn the batter into the prepared pan, spreading it evenly.

Bake the cake in the middle of a preheated 350 degree F oven for 15 to 17 minutes, or until the paper pulls away easily from the sides of the cake. Let the cake cool in the pan, covered with a slightly dampened kitchen towel. (The cake will puff up when baking but will sink as it cools.) 

TO FILL AND ROLL THE CAKE:
Cover the cooled cake with a sheet of parchment paper, invert a baking sheet over the paper, and invert the cake onto it. Peel off the top sheet of the parchment paper carefully and spread the filling over the cake, leaving a 1-inch border all around. With a long side facing you and using the parchment paper as a guide, roll up the cake jelly-roll fashion, wrap it in the paper, and chill it on the baking sheet for 30 minutes. 

The cake may be made 4 hours in advance and kept covered and chilled. 

TO SERVE:
Transfer the cake to a platter, remove the paper, and trim the ends on the diagonal. Sift the confectioners' sugar decoratively over the cake and serve the cake at room temperature. 

LEMON CREAM FILLING

3 large egg yolks 
1/2 cup sugar 
1/4 cup strained fresh lemon juice
1 teaspoon unflavored gelatin, softened in 1 tablespoon cold water 
1 1/2 teaspoons freshly grated lemon zest 
2 tablespoons unsalted butter, softened 
1/2 cup heavy whipping cream

In a heavy saucepan whisk together the egg yolks, the sugar, the lemon juice, the gelatin mixture, and the zest and cook the mixture over moderate heat, whisking, for 8 minutes, or until it is thickened. 

Remove the pan from the heat and whisk in the butter. Transfer the mixture to a bowl set over a large bowl of ice and cold water and chill it, stirring, for 8 to 10 minutes, or until it is very thick but not set. 

In a bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the egg yolk mixture gently but thoroughly, and chill the filling, covered, for 30 minutes. 
APPLE PAN DOWDY
Source: Sudley Methodist Women Cook Book, 1970's?
From: Candy,VA - 09-01-97

8 to 10 tart apples, sliced
1/2 cup brown sugar
1/2 cup dark molasses
1/4 cup cold water
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Butter
Bread crumbs
Cream, ice cream or Cool Whip (for serving)

Arrange apple sliced in large baking dish. 

Combine brown sugar, molasses, 1/4 cup cold water, cinnamon, nutmeg and salt; pour over apples. Dot with butter and cover with bread crumbs. 

Bake at 425 degrees F for 25 minutes then reduce oven temperature to 350 degrees F and bake for 1 hour. 

Serve hot with cream, ice cream or Cool Whip.
FRUIT FILLED CAKE ROLL
From: Kathy - Idaho

Very yummy. Decorate with fresh strawberries

3/4 cup sifted flour
3/4 tsp. baking powder
1/4 teaspoon salt
4 eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 1/3 cups shredded coconut
1 (3 oz.) package Jello-Strawberry
1 cup boiling water
1 (10 oz.) package frozen strawberries (do not defrost)

Sift flour, baking powder, and salt together; set aside. 

Beat egg. Gradually add sugar, beating until thick and light colored. Gradually fold in flour mixture, then add vanilla. Pour batter into a 15-1/2 x 10-1/2 x1-inch pan that is greased, lined with wax paper and greased again. Sprinkle coconut over batter. 

Bake in a hot oven (400 degrees F) about 13 minutes. Turn cake out on cloth that has been sprinkled generously with powdered sugar. Remove paper and trim off edges. Roll cake, rolling cloth up with cake. Cool thoroughly on cake rack.

Meanwhile, dissolve Jello in 1 cup boiling water. Add frozen fruit and stir until berries separate. Let stand until thickened, stirring occasionally. Then, unroll cake, spread with filling and roll up again. Sprinkle with powdered sugar or whipped cream. 