DP Tool Club 8

home *** CD-ROM | disk | FTP | other *** search

/ DP Tool Club 8 / CDASC08.ISO / VRAC / IL_COOK.ZIP / APPETIZE next >

Wrap

Text File | 1993-09-05 | 17KB | 555 lines

***************************************************************** * This was the first recipe posted for the * * ILINK cookbook in the fall of 1992 by Terri St. Louis. * ***************************************************************** Here we go....................... Title: Rice Puffs Categories: Appetizers, Snacks Servings: 40 ea 2 c short-grain rice water salad oil salt Put rice in a 3 qt pan. Wash with water until water runs clear. Drain. Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about 1/4 inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool. Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute). Drain and salt to taste. --------------------------------------------------------------------- ----------- Recipe via Meal-Master (tm) v7.02 Title: Pickle Roll Ups Categories: Appetizers, Easy, Company Servings: 1 1 Jars Pickles; dill 1 pk Cream cheese 3 pk Smoked meat, thin sliced Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls crosswise into wheels, the pickle will be surrounded by the cream cheese and then the meat. Source: my mother-in-law, originally from Florida Anne MacLellan ----- ■ QMPro 1.01 41-6749 ■ Ya gotta have heart. All ya really need is heart.. Title: Chicken-liver Pate Categories: Appetizer Servings: 30 2/3 c half&half 2 T butter 1 small onion, chopped 1 clove garlic, minced 1 lb chicken livers 2 eggs 1/4 c flour 2 T brandy 1 tsp salt 1/2 tsp each, sage & thyme dash hot pepper sauce Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks. --- ■ DeLuxe² 1.25 #12403 ■ Give a man an inch, and he think's he's a ruler. Terri St. Louis ■ SPEED 1.10 [NR] ■ WINDOWS: From the people who gave you EDLIN! ---------------------------Meal-Master Recipe---------- Title: Taco Dip Platter Categories: Appetizers Taco Servings: 20 1 ea 30 oz can Refried beans 1 cn Frito-Lay Jalepeno bean dip 3 ea Ripe Avocadoes 2 tb Lemon Juice 1/2 t salt 1/4 t pepper 1 c Sour cream 1 pk Lawry's Taco seasoning 1/4 c Mayonnaise 2 c chopped Lettuce 2 c chopped Tomatoes 1/2 c diced Onion 1 c sliced Black Olives 1 ea small can diced Ortega chilles 2 c grated Cheddar cheese 1. Spread 1 can Refried Beans on round cake plate; then spread 1 can Jalepeno Bean Dip on top. 2. Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced chilles and mashed Avocadoes on top. Refrigerate for at least 1 hour. 3. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top. 4. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives. Refrigerate until ready to eat. Serve with chips! Jeff Viets ----- ******************** Yup, I was outsmarted by an entree. ******************** ---------------------------Meal-Master Recipe---------- Title: Warm Blue Cheese Dip Categories: Appetizers Cheese Servings: 16 7 ea bacon slices, chopped 2 ea garlic cloves, minced 1 pk 8 oz cream cheese, room temp 1/4 c Half and Half 3 oz Blue cheese, chopped 2 tb fresh chives, chopped 2 tb smoked almonds, chopped Chop bacon and cook in skillet until almost crisp. Drain excess fat from skillet, add minced garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth and blend in Half and Half. Mix bacon mixture with blue cheese and chives. Put into a 2 cup ovenproof baking dish, cover with foil, and bake about 45 minutes. Sprinkle with chopped smoked almonds and serve with crackers, bread and/or vegetables. Makes about 1-2/3 cups. Jeff Viets ----- ************************** So, are you going to give her the traditional 30th birthday present? You know, a pair of pink fuzzy slippers, a box of chocolates, those pink foam rollers, and a copy of Soap Digest. Everyone knows that life is over at 30 and all there is left is to sit around the house and watch TV. ************************** Title: Wheat Crackers Categories: Appetizers, Snacks Servings: 198 1 c whole wheat flour 1 c all purpose flour 1/4 c wheat germ 1/4 c brown sugar 1 tsp salt 1/2 tsp baking soda 1/2 c water 1/4 c butter, softened In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick all over with a fork, cut in 1 1/2 inch squares, brush with water and sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half. Terri St. Louis ********************* I hate to be the one to tell you this, John, but you're not *supposed* to eat the shells. ******************** Title: Tuna Antipasto 1 6 1/2 oz can water-packed tuna, drained 1 15 oz can artichoke hearts, drained and quartered 3 green onions, sliced 1/4 pound fresh mushrooms, sliced and steamed 3 minutes >>>> 1 8 0z can tomatoe sauce 1 tablespoon olive oil 1/4 cup red wine ving=egar 1 clove garlic Combine ingredients; chill. Serve with crusty French bread for dipping. .................Marie in Connecticut Submitted by Marie Arico, Prodigy Food & Wine Board *********************** What should we do if we didn't receive this message, Sue? Just don't answer. *********************** ■ SLMR 2.1a #rgg3 ■ Ex-Lovers Make Great Speedbumps. --------------------------------------------------------------------- Title: Vegetable Crackers Categories: Appetizers, Snacks Servings: 198 2 c flour 1/4 c shortening, room temp. 1 T oil 2 tsp mixed herbs (parsley, 1/4 c dried vegetable flakes chives, oregano, savory, 1/4 c sugar thyme, tarragon, etc.) 1 tsp salt 1 tsp celery salt 1/2 tsp baking soda 3/4 c warm water Put vegetable flakes in blender and buzz until powdered. In a bowl, stir all ingredients except water until blended. Add water; stir until blended and a smooth dough forms. Divide in half, cover and let stand 10 minutes. Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll out to edges (dough will be very thin). Use extra flour as needed to keep the dough from sticking to the rolling pin. Prick all over with a fork and cut in 1 1/2 inch squares. Bake at 400 degrees for 10 minutes or until crisp but not too brown. Remove to racks to cool. Repeat with remaining dough. Terri St. Louis ******************************** CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS? Pickle as you would trotters. I'm really hesitant to ask, but what are trotters? Surely you don't mean as in horse? ********************************* Title: Butter Crackers Categories: Appetizers, Snacks Servings: 96 2 c flour 1 T sugar 1 tsp baking powder 1/2 tsp salt 2/3 c water 1/3 c plus 2 T butter In a bowl mix flour, sugar, baking powder and salt. Stir water and 1/3 c butter into flour mixture until smooth dough forms. Divide dough in half; cover and let stand 10 minutes. Place half the dough on a 17 x 14 inch baking sheet and roll out to a 16 x 12 inch rectangle. Prick all over with a fork, cut in 2 inch squares and brush with 1 tablespoon butter. Bake at 400 degrees for 8 minutes or until browned. Remove to racks to cool. Repeat with remaining dough. ----- Terri St. Louis ++++++++++++++++++++++++++++++++++++++++++++++++++ δ δ δ δ δ δ δ Happy Birthday to You, ┌─┴─┴─┴─┴─┴─┴─┴──┐ Happy Birthday to You, │ Make a Wish! │ Happy Birthday, dear Anne, │****************│ Happy Birthday to you!! │ │ └────────────────┘ ++++++++++++++++++++++++++++++++++++++++++++++++++ Title: Sausage Biscuits Category: Hors D'oeuvres Servings: Enough for a small party Ingredients: 1/2 lb. bulk sausage (reg. or hot) 1 cup grated cheddar cheese 1 1/2 cups bisquick Dash red pepper (do not use if you have the hot sausage) 1/4-1/2 cup water Mix all ingredients, add just enough water to be able to shape the mixture into bit size balls. Place balls on cookie sheet and bake at 375 for 15-20 minutes or until brown. Patti Baechle ... Sometimes the garbage disposal gods demand an offering of a spoon. Title: Torta Categories: Appetizer Servings: 14 1 lb each cream cheese and 1/2 lb smoked salmon unsalted butter With an electric mixer, beat cream cheese and butter until very smoothly blended. Cut two 18 inch squares of cheesecloth, moisten with water and wring dry. Lay them out flat, one atop the other. Use the cheesecloth to *smoothly* line a 6 cup, straight-sided mold (such as a loaf pan, terrine, etc.), draping excess cloth over the sides. Put 2-3 thin slices lemon in the bottom of the mold for a garnish (it will end up on top). With a paddle or spatula, make an even layer of 1/6th of the cheese mixture over the lemon slices. Cover this layer with 1/5th of the salmon (you can use more if you want fewer layers). Repeat layers ending with cheese. Fold cheesecloth over the torta and press down lightly to compact. Chill about 1 hour until firm. Then, invert onto a serving dish and gently pull off cheesecloth & serve with crackers. This can be refrigerated up to 5 days; but, remove the cheesecloth or the salmon may bleed onto the cheese and smear your "layers". Terri St. Louis ******************************* I could KISS you for keeping the source credit on that recipe!! Everyone and his brother is removing the credits from everything I post, and I really appreciate it when people leave that on. Thanks! ..After coming home from the movies, I've re-read this post. I've decided not to stop you! <G> ******************************* Here are some of my favorite recipes, from my cookbook, "Cooking With Ah-Dee". ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: ITALIAN TRAY 1 Categories: Salad, Do-ahead Servings: 6 -Deidre-Anne Penrod, FGGT98B -----INGREDIENTS----- Carrots Celery Radishes Salami, polish ham, cold Cuts, cut in halves or in Triangles Cream cheese Cherry tomatoes Tuna or deviled ham salad Olives, black and green Green onions Whatever else you want THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end--not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many "almost through" slices on the tip. They will open after they've been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight.) (CONTINUED IN PART 2) ----- ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: ITALIAN TRAY 2 Categories: Salad, Do-ahead Servings: 4 (No Ingredients) (CONTINUED FROM PART ONE) Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive. Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley. Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious.) YIELD: Depends on cold cuts and vegetables in the Italian Tray. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ■ DeLuxe² 1.26b #2354 ■ Just Another Day In This Asylum! *************** Title: Chili Cheese Dip Category: Dips, Appetizer Servings: Party dip Ingredients: 1 lb lean ground beef 1 lb processed cream cheese cut into small pieces 1 can (8-10 oz) green chilies and tomatos 2 tsp worchestershire sauce 1 packet taco seasoning mix Brown beef well and drain off grease. Add all other ingredients cover and cook for ~ 1 hour, stirring until cheese is melted and then occassionally after that. Serve with tortilla chips. This recipe freezes well. You can also substitute cooked tomatoes (chopped or put through food processor), a large can of chopped green chilies and some jalapenos (if you want it hotter). ************ Patti Baechle ■ SLMR 2.1a #rgg3 ■ I'm in search of myself. Have you seen me anywhere? Another favorite family recipe that is great although the name sounds terrible. Title: Chicken liver spread Category: Spread? Servings: heck I give up, I don't know Ingredients: Chicken livers (1 lb.) butter salt & pepper to taste 2 hard boiled eggs cut up chopped onions ~2 TBLS of mayonaise Fry chicken livers in butter, add salt & pepper (I end up adding quite a bit of salt). Cut up chicken livers when done. Mix eggs, onions, livers and mayo together. You can serve hot or cold with crackers to spread it on. This is actually very good, it doesn't taste very much like liver. Patti Baechle ■ SLMR 2.1a #rgg3 ■ A naked man fears no pickpockets!